Farmers Market Update: October 26, 2013

Trim Tailgating
It is prime-time for football season, and that means plenty of parties and tailgating for your favorite team.  Whether you are trying to watch your weight or just looking to eat a little healthier this fall, there are plenty of ways to substitute your heavier favorites  for lighter fare, and still keep you satisfied while cheering on your high school college or pro favorites.  In the recipes below, we’ve lightened up your grilled meats with skewers and  low-fat slaw, and a dip that replace heavy sour cream with ricotta and kale.

Healthy Creamy Kale Dip
Ingredients

Crudites:

  • Carrots
  • Pepper Slices
  • Low-Calorie Pita Chips
Dip:

  • 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

Preparation

  1. 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.
  2. 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.
  1. Transfer to a bowl and serve.

Yogurt and Spice Grilled Skewers
Ingredients

  • Dipping sauce:
  • 1/3 cup honey mustard
  • 2/3 cup reduced-fat sour cream
  • Marinade:
  • 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
  • Chicken:
  • 1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat
  • 12 metal or wooden skewers

Preparation

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

Ingredients

  • 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
  • Vinaigrette:
  • 2 tablespoons prepared horseradish
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon canola oil

Preparation

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.

From:  http://www.health.com

 

New Vendor Offerings this Week at the Chelsea Farmers Market:
Seasonal Vendors
See their off-season updates for where you can find their products this winter!
 

Ingredient for In-Season Recipe

Back Forty Acres:  Meats / Poultry / Eggs, all raised naturally.
Beverly’s Crafts and More:  Pillows, baked goods, body cream, soap, granola, tarts and pies. (Not at the market 10/26)
Chandra June:  Raw gemstone jewelry  (not at the market 10/26)
Frog Hollar Farms:  Produce, home-baked breads and cakes, crafts, cut flowers, and more.
Fresh:  Fresh., would like to thank everyone for their support and memories made this farmers maker season. We had a great time meeting new customers and taking with regulars.
*If you’re looking to receive coffee over the winter stop by our tent Saturday or email us at freshroasting@gmail.com. Thanks again.
Greystone Farm & Creamery:  Cream cheeses, *ricotta, 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!  Cider and donuts are here!
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.
Greystone will not be at the market 10/26, but please visit their Lunasa online cooperative in the off-season:  http://www.lunasa.us
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.
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.
*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: mamamofoods@gmail.com.
Merkel Gardens & Greenhouses:  Done for the market season.
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: Stone Hearth will be back with all your favorites this week!
Tantre Farm:  Assorted Organic Produce and Flowers, including:  Apples, Arugula, Beans (Green, Christmas Lima, Romano, Yellow), Beets (Chioggia, Golden, Red), Broccoli (Green), Brussels sprouts, *Cabbage (Green,Red), *Carrots, Cauliflower (Romanesco), Celery, Chard (Swiss), Collard Greens, Edible Flowers (nasturtiums), Eggplant, Garlic bulbs, *Kale (Green Curly, Lacinato, Red Russian), Leeks, Lettuce (Head or Salad Mix), Onions (all kinds), Peppers (Jalapeno (hot), Padron (mild hot), Poblano/Ancho, Sweet (mixed), Shishito), Potatoes (All Blue, Fingerling, Kerr’s Pink, Red Potatoes, Yukon), Pumpkins (Pie), Radishes (Nero Tondo, Watermelon), Salad Mix, Spicy Greens, Spinach, Squash (Winter -mixed kinds), Sweet Potatoes (Orange), Tatsoi, Turnips (Hakurei White, Scarlet Red).
*Find Tantre this winter at the following locations:  Ann Arbor Farmers Market (Wednesday and Saturday in Kerrytown until December), The People’s Food Coop, and their farm at 2510 Hayes Rd.Chelsea, MI 48118.  For all their updates, follow them on Facebook.  They plan on harvesting harvesting greens, brassicas, root vegetables, squash, brussel sprouts, potatoes, and spinach in the winter.
Tasty Bakery:  Gluten-free baked goods.  New items include a grain-free chocolate tart.
Zatkovich Pastures: We will have *whole chickens, breasts, thighs, legs, wings, giblets, and eggs. Everything is fed 100% certified organic feed.
Daily Vendors
Dancy’s Fancy Butter  – Sweet and savory flavored butters.  In the off-season, you can find Dancy’s Fancy Butter at the following locations:  Prime Cuts in Jackson, Kibby Cobb Market in Jackson, Frank’s Shop-Rite in Grass Lake, Jerome Country Market in Jerome, Hutch’s Food Center in Spring Arbor, Sweet Seasons Orchard in Concord, The New Chelsea Market in Chelsea, Yukon Jack Restaurant in Horton
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 – if available!
Debbie Diedrich – Beaded jewelry.
Renovatio Woodworks – Furniture made from recycled barn wood and other reclaimed materials.

New Vendor Offerings this Week at the Bushel Basket Market:

Seasonal Vendor
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

Thank You to Our Partners

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