Healthy Creamy Kale Dip
- Pepper Slices
- Low-Calorie Pita Chips
- 1 bunch green kale, stems and tough ribs stripped out and discarded, leaves sliced
- 1 small onion, sliced
- 4 cloves garlic
- 1/4 cup water
- 3/4 cup low-fat ricotta cheese
- 1 1/2 tablespoons parmesan cheese
- Juice of 1 lemon
- Lemon zest to taste
- 1/4 teaspoon sea salt
- 1 teaspoon red pepper flakes, or to taste
- In a large saucepan, combine kale, onion, garlic and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out.
- Transfer vegetables and any liquid in the pan to a food processor or blender and let cool a few minutes. Add ricotta, parmesan, lemon juice and zest, salt and pepper flakes. Process until smooth.
- Transfer to a bowl and serve.
Yogurt and Spice Grilled Skewers
- Dipping sauce:
- 1/3 cup honey mustard
- 2/3 cup reduced-fat sour cream
- 1 cup plain low-fat yogurt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2-1 teaspoon chili powder
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat
- 12 metal or wooden skewers
1. For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.
2. In a small bowl, whisk together all marinade ingredients; set aside.
3. Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.
4. When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.
5. Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.
6. Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.
Spicy Sweet Slaw
- 4 cups thinly sliced cabbage and carrot mix
- 1 1/4 cups red bell pepper, cut into 2-inch strips (1 pepper)
- 1/2 cup diagonally cut scallions
- 1 cup halved grape or cherry tomatoes
- 2 tablespoons prepared horseradish
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon canola oil
1. In a large bowl, toss the cabbage-and-carrot coleslaw, red bell pepper, scallions, and grape tomatoes together. Set aside.
2. Combine the horseradish and next four ingredients (through salt) in a small jar and shake until blended. Remove the lid and add the canola oil. Shake again. Or whisk the ingredients together in a small bowl.
3. Pour dressing over the salad and toss to coat vegetables. Serve immediately, or refrigerate until ready to serve.
New Vendor Offerings this Week at the Chelsea Farmers Market:
See their off-season updates for where you can find their products this winter!
* Ingredient for In-Season Recipe
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! Cider and donuts are here!
*After the market, get their hummus and seitan products, locally, at The New Chelsea Market ( also the only store that carries their Pesto). In the Ann Arbor area, People’s Food Coop sells both Seitan and Hummus, and the Ann Arbor Whole Foods, Arbor Farms and Ypsi Coop sell their seitan. Jackson’s Walt’s Health Foods stocks their hummus and seitan, which can be special ordered. Folks are also welcome to come to our production facility in Munith to purchase products. For product availability and special orders call: 6517-596-2429 or email: firstname.lastname@example.org.
New Vendor Offerings this Week at the Bushel Basket Market:
* Ingredient for In-Season Recipe
Kapnick Orchards: Several varieties of apples (honeycrisp, Gala, Cortland, Yellow Delicious, Empire, Jonathon), plums, pears, fudge, bread and baked sweet rolls. Cider and donuts for fall!
Kapp Farms: baked goods, bread twists, some fall vegetables.
Lutchka Angus and Farm Market: fall vegetables, peppers, gourds, pumpkins.
Oak Hill Farm: honey, bee pollen, lotion bars, candles, cut comb honey, gift bags with assorted honey products.
Lutz Orchards: Heritage apple varieties, like Greening, Wolf River, Snow Apples, Northern Spy and Baldwin, plus McIntosh, Cortland, and Jonathon.
Mark’s Farms and Greenhouse: Maple syrup and a large variety of fall vegetables. In season vegetables include winter squashes, kohlrabi, spaghetti squash, *onions, broccoli brussel sprouts, *cabbage, *carrots, *kale, leeks, lettuce peppers, pie pumpkins, swiss chard and cauliflower.
Golden Fleece Farm, LLC: Assorted grass fed beef products (no GMO) at 3.5-4.5 pounds at $5 per pound (all out of chicken and oxtail). This week, they have both fresh and cured cuts: sausage, chorizo, brats, chops, ribs, ham steaks and on and on. The pigs have been raised on organic feed.
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.
Pregitzer Farm Market, LLC: Assorted fall vegetables. In season vegetables and fruits include peppers, onions, cauliflower, eggplant, watermelon and fall squashes.
Janet’s LLC: If not too hot, Halloween chocolate goodies, grilling rubs, jam, flavored nuts, suckers, Cajun butter, assorted fudge. spices to make flavored butter, U-M and MSU dolls and greeting cards.
Mama Mo: No longer at the Bushel Basket Farmers Market for the rest of the year! Please visit them at the Chelsea Farmers Market on Saturday mornings.
Bordine Farm: No longer at the market this week.
Enrichment Center: Vegetables, candles, lip balms, lotions, bracelets, wooden toys, hand sanitizers, soaps, pens with decor that changes with the season. Come and support breast cancer awareness month with the Enrichment Center, with pink painted garden rocks, fairy doors, and pink soaps.
Stone Hearth Breads and Bakery: Due to an accident at their bakery, Stone Hearth will no longer be attending the market this year – they hope to be up and running after making repairs to their bakery soon!
Get to Know Your Vendor – Marks Farm & Greenhouse
Marks Farms was established in 1974 by Jerry & Deb Marks. They grew field crops and vegetables, while raising their five children and selling their vegetables at farmers markets. When all of their children were in school, they focused on crop farming. Several years ago, Jerry and oldest son Mike, began raising Beeffalo. They now sell them as freezer meat. A few years ago, Deb and youngest son Ben, began vegetable farming again. It has turned into a fulfilling experience to bring fresh, local and safe meat and vegetables to the community on 10 acres. This year, Deb and Ben have included youngest daughter and son-in-law, Sarah and Travis, to help them with the addition of a CSA program. While not certified organic, they practice sensible farming with low impact to the environment.
Deb can be found at the far east end of the Bushel Basket Market – she’s a hard working vendor and has a wide array of vegetables to help you meet your health goals! Many of the recipes above feature vegetables found at Deb Mark’s stall – be sure to stop by and ask her about a CSA membership for next year!
For all the best in-season, summertime foods and recipes, stay tuned for the weekly installments of the
Bushel Basket and Chelsea Farmers Market Newsletter