Farmers Market Update: October 19th, 2013

  Flavorful Fall Fruits

The need for sweet treats this time of year is always tempting, and the farmers market has it’s fair share.  This week, we’re featuring the best of the fall fruits and some flavorful, unexpected recipes for making the best of nature’s last hurrah of fall.  Apples, pears, fall raspberries and plums round out the Michigan harvest – take advantage of the color season in all its flavors.Baked Apples

This is a favorite comfort food of mine – and will give apple pie a run for its money.


2 large apples, cut in half
2 tbsp butter, melted
2 tbsp brown sugar
2 tbsp flour
4 tbsp quick oats
pinch of cinnamon

1.  Preheat oven to 350º. Cut apples in half and remove core and seeds with a small pairing knife or spoon.

2.  In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon. Place on a cookie sheet and bake in the oven for 30 minutes. Serve warm with fat free whipped cream or low fat ice cream.


Cider Poached Pears with Yogurt and Slivered Almonds

A healthy, low-fat and satisfying dish that’s as simple as it is fancy.

1 cup apple cider

1/2 freshly squeezed orange juice

1 vanilla bean, split length ways

1 cinnamon stick

2 star anise

2 Bosc pears, peeled, halved, and cored

1 teaspoon orange zest

1/2 cup 2% Greek yogurt

1 teaspoon orange zest

1 1/2 tablespoons sliced almonds, toasted


1.  In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil
2.  Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes.
3.  Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside.
4.  Over medium heat, reduce remaining poaching liquid to a glaze. Pour over pears.
5.  Mix orange zest with yogurt. Dollop equally on pears.
6.  Sprinkle almonds over yogurt. Serve.


Plum Skillet Cake4 Tbsp unsalted butter, room temperature, plus more for skillet

1 cup all-purpose flour, plus more for skillet

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup plus 2 Tbsp sugar

1 large egg

1/2 cup low-fat buttermilk

2 ripe medium plums, thinly sliced


1.  Preheat oven to 375 degrees. Butter an 8-inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. Beat butter and 3/4 cup

sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.
2.  Pour batter into prepared skillet, and smooth top with an offset spatula. Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly.From:

Fall Raspberry Salsa

This raspberry recipe comes from a regular customer at the market, Melanie Dunston, who uses this salsa in chili recipe to chase away the chilly fall weather.Ingredients:

3/4 cup fresh raspberries
1/2 cup chopped roasted red pepper
2 jalapenos, seeded and minced
2 Tbsp red onions, finely minced
1/4 cup seeded and crushed tomato
2 tsp fresh cilantro, minced
1 clove garlic, crushed
1/2 tsp dried ancho chili powder
2 Tbsp raspberry vinegar or 2 Tbsp red wine vinegar
1/8 tsp salt
1.  Combine all ingredients in a small saucepan and simmer together over medium low heat, stirring gently, for only 3 to 5 minutes to incorporate flavors, then remove and chill at least 90 minutes.
2.  Serve and enjoy!
3.  Covered and refrigerated, this salsa should keep for about 7 days.  Makes a nice grilling sauce for chicken breasts and fish, or incorporated into a chili.
Events this Week:The LAST market basket giveaway of the year is happening this week!  Get a market bag plus seasonal fruits, vegetables and more!

Eat Your Antioxidants this Fall

The season’s produce is full of antioxidants, a type of phytochemical that can help prevent illness and thought to help with everything from the common cold to heart disease and cancer. They’re nature’s way of keeping you healthy! Here are some of the important phytochemicals you’ll be taking in when you eat the fruits and vegetables of fall’s harvest.


Eat sweet potatoes, beets, pumpkin, endive, butternut squash, acorn squash and swiss chard to get a daily dose of carotenoids.Carotenoids are a type of pigment found in red, yellow, orange and dark green vegetables.

They are antioxidants that decrease damaging free radicals in your body and also serve as a source of Vitamin A. Beta-carotene, alpha-carotene, betalains, lycopene, lutein and zeaxanthin are all types of carotenoids and each provides a unique

Polyphenols & Flavonoids

Eat apples, pears, garlic, leeks, pomegranates, and red grapes and drink tea to get your flavonoids.

Polyphenols and flavonoids protect cells from oxidative damage and also seem to work specifically on blood vessels to prevent rupture.

Vitamin C

Eat cranberries, cauliflower, leeks, beets, endive and grapes for Vitamin C.

Vitamin C, also known as ascorbic acid, is a water soluble vitamin as well as a powerful antioxidant. Like other antioxidants, Vitamin C protects your body from oxidative stresses.


New Vendor Offerings this Week:


Seasonal Vendors

Ingredient for In-Season Recipe

Back Forty Acres:  Meats / Poultry / Eggs, all raised naturally (Not at the market 10/19)
Beverly’s Crafts and More:  Pillows, baked goods, body cream, soap, granola, tarts and pies. (Not at the market 10/19)
Chandra June:  Raw gemstone jewelry (Not at the market 10/19)
Frog Hollar Farms:  Produce, home-baked breads and cakes, crafts, cut flowers, and more
fresh:  Fresh. will be offering two new coffees this week! Our winter coffee is in and the wait is over, Peaberry is here!  We also are offering an incredibly smooth Peru fair trade and organic bean. We will still continue to sell Guatemalan, Timor (Indonesian), Decaf (New Guatemalan), and Rosters Blend! If you haven’t already, ask about winter delivery to receive coffee easily throughout the winter!
Greystone Farm & Creamery:  Cream cheeses, camembert style cheeses, feta, and gouda, and manchego style cheeses from the sheep’s milk.
H & H Sugarbush:  Maple syrup, maple cream, maple candy, maple nuts
Heim Gardens:  Perennials, annuals, hanging baskets, planters, produce (carrots, squash, onions, broccoli green beans)
Kapnick Orchards: This week apple cider, caramel *apples, pears, prune plums. The following apples honeycrisp, gala, macs, empire, jonathan, cortland, jonamac. Assorted baked goods and fudge as well!
Greystone Creamery: feta, possibly ricotta, Man-chel cheese, possibly cow Gouda, Chelsea-cam, Rosy-cam, blue Man-chel, sheep Gouda, butternut, garlic pepper and plain cream cheese.
La Baguette:  French breads and baked goods
Janet’s LLC: grilling rubs, jam, flavored nuts, suckers, cajun butter, spices to make flavored butter, U-M and MSU dolls, and greeting cards (Not at the market 10/19).
Mama Mo: hummus and seitan. Hummus flavors include ginger squash, tan/cran orange, sesame chive satay, kalamata rosemary, black pepper walnut, roasted pepper, horseradish, roasted garlic, traditional, lemon zest, curry lime, tomato basil, onion dill, roasted beet, wasabi, jalapeno, chipotle. Seitan flavors include: nuggets, traditional, fajita strips, Italian fennel sausage, breakfast sage sausage, vegan BBQ, BBQ, roast.
Merkel Gardens & Greenhouses:  Hanging baskets, flats and produce (tomatoes, greens, onions)

Myer’s Blackberry Farm:  Blackberries (their in!), raspberries, jams and vegetables
Ruhlig’s Produce:  Wide variety of vegetables and cut flower, including melons, corn, cabbage peppers, and squash!   This Saturday they’ll bring lots of mixed greens to sell, along with fall decorations.
Stone Hearth Breads and Bakery: Due to an accident in their bakery, Stone Hearth will not be able to make it to the market on 10/19 and 10/26.
Tantre Farm:  Assorted Organic Produce and Flowers, including:  Arugula, Beans (Green, Romano (flat), Tongue of Fire, Yellow), Beets (Chioggia, Golden, Red), Broccoli, Cabbage (Green, Red) Carrots,Cauliflower (Cheddar), Cauliflower (Romanesco), Celery, Chard (Swiss), Collard Greens, Edible Flowers (nasturtiums), Eggplant, Garlic bulbs, Kale (Green Curly), Kale (Lacinato), Kale (Red Russian), Leeks, Mushrooms, Onions (all kinds), Peppers (sweet green bell, hot (mixed), Sweet (mixed), All Blue, Fingerling, Red, Yukon), Pumpkins (pie), Radishes (Nero Tondo (spicy black), Watermelon (red meat), *Raspberries (Golden, Red), Salad Mix, Spicy Greens, Spinach, Squash (Winter (mixed)), Sweet Potatoes, Tatsoi, Tomatoes (maybe)
Tasty Bakery:  Gluten-free baked goods
Zatkovich Pastures: We will have whole chickens, breasts, thighs, legs, wings, giblets, and eggs. Everything is fed 100% certified organic feed. (Not at the market 10/19, but back 10/26)
Daily Vendors
Country Hills Pottery – No longer at the Chelsea Farmers Market – look for her booth at area craft fairs!
Dancy’s Fancy Butter  – Sweet and savory flavored butters.
Fairview Studios – Fairview Studios will have last-of-the-season smudge, fans, and rattles for fall abundance ceremonies, and  medicine wheels and harvest wreaths for gifting (or keeping!)
Gerald Gasche – *Fall raspberries.

For all the best in-season, summertime foods and recipes, stay tuned for the weekly installments of the

Chelsea Farmers Market Newsletter

Thank You to Our Partners

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