Healthy Dessert Recipes Below!

Double Up Food Bucks, WIC Project Fresh and Prescription for Health are now available at both markets!  See our website for more information:  https://chelseafarmersmkt.org/assistance/

Seasonal Vendors (Details provided by Chelsea Update): 

Kapnick Orchards: Raspberries, blueberries, sugar snap peas, snow peas, potatoes, apple cider, pie, peanut, cashew and almond butters, assorted varieties of bread, sweet rolls and fudge.

Affeathermations: Natural media, earthwork arts and crafts for ceremony or celebration, medicine wheels, Chakra Wheels, smudge.

Chandra June: Pretty jewelry using gemstones and precious metal. Earrings, bracelets, necklaces, key ring charms, anklets.

Country Hills Pottery: Functional stoneware pottery. All pieces oven, microwave and dishwasher safe.

Debbie’s Bead Design: Simple, easy-to-wear jewelry. Delicate, colorful, sparkling handmade woven and strung bracelets, necklaces and earrings.

Two Track Farms: Bacon, Italian breakfast sausage, bratwurst, pork chops, shoulder roasts, carrots, fresh garlic, peas, kale, chard and pasture-raised chickens.

Goetz Greenhouse and Family Farm: Goetz Greenhouse will have a sale on hanging baskets and herbs. Last week for lettuce until fall. Hoop House Vine Ripened Tomatoes,  Cucumbers, Broccoli,  Zucchini,  Yellow Squash, New Potatoes,  Spanish Sweet Onions,  Beets, Carrots, Cabbage, Swiss Chard, and Kale. A limited supply of the first green beans of the season. We will also have fresh cut flower bouquets.

Frog Hollar Farms: Ricotta cookies, banana nut and carrot nut muffins, radishes, kale, greens, cucumbers, zucchini, scallions.

Rulig’s Produce: Bok Choy, red and regular romaine lettuce, collards, kale, head lettuce, leaf lettuce, spinach, broccoli, Swiss chard, radishes, beets, cucumbers, onions, pickling cucumbers, sugar snap peas, pea pods, Patti pan squash, round zucchini, summer squash, kohlrabi, maybe green beans.

Tantre Farm: All organically grown.
Arugula, Asparagus,  Fava Beans, Beets (Red & Chioggia candy stripe inside), Swiss Chard, New Garlic bulbs, Kale (Green Curly, Lacinato, Red Russian), Kohlrabi, Leeks, Lettuce (loose leaf mix), Onions (white & red), Peas (Shelling, Snap), New Potatoes (Red), Spinach, Squash flowers
Squash (summer and Pattypan), Zucchini (yellow & green)

Heim Gardens: peas, radishes, Swiss chard, assorted herbs, kohlrabi, geraniums, maybe carrots, maybe potatoes, maybe zucchini, maybe cut rhubarb.

Merkel’s Gardens: hanging baskets, bedding plants, perennials.

Stonehearth Bread: Artisan breads made from scratch. Cheese sticks, rosemary herb bread, Asiago Kalamata bread, Polish pumpernickel, Country loaf, Apple cinnamon, red raspberry/dark chocolate, strawberry/white chocolate, blueberry cream cheese, eight grain, Italian, honey whole week, German rye, spinach feta cheese, bacon cheddar beer bread, cookies, brownies, sticky lemon buns, blueberry buns, 4-cheese pepperoni rolls, habanero/jalapeno pepperoni rolls, apple walnut, red raspberry bread and San Francisco sourdough.

H and H Sugarbush: Michigan-made syrup, maple candy, maple sugar, maple cream (makes great fruit dip), maple-coated pecans and almonds.

B. Anne All Natural Goodies: soaps, shampoo and conditioner, body cream, granola, cookies and cakes (different flavors each week).

LA Baguette features a variety of French pastries: the classic baguette, boule, a rustic rye and sesame bread, Madeleines and brioche. Come and sample our products.

Zatkovich Pastures: pasture-raised, organically fed poultry and eggs. Whole birds, bone-in breasts, thighs, legs, livers.

fresh: locally roasted coffee beans, ground every Wednesday. Fair trade organic Guatemalan, Brazil Cerrado (great for expresso), Mexican Altura in 6 and 12-ounce bags. You can order you favorite coffee before market day. They are featuring a new Mexican coffee! Mexico’s premier coffee that is known its rich fruity cup and and clean finish. We recommend this as an afternoon coffee or over ice! We also carry Guatemalan, Brazil and a Swiss water process Brazil decaf.

Greystone Farm and Creamery: feta, plain and garlic cream cheese, feta, grated butternut, Chelsea-Cam, Rosy-cam, ricotta, grated man-chel, cow gouda, sheep gouda and butternut by the piece. Plus, new horse radish-bacon cream cheese.

Cakes by Penny: Sour cream cinnamon pecan coffee cakes and muffins.

Mama Mo: 17 flavors of hummus – traditional, lemon zest, tan/cran orange, roasted pepper, tomato basil, onion dill, roasted garlic, roasted beet, chipotle, ginger squash, sesame chive satay, curry lime, kalamata rosemary, black pepper walnut, horseradish, wasabi, jalapeno; 8 flavors of seitan – traditional, nuggets, fajita strips, BBQ, vegan BBQ, roast, Italian fennel sausage, breakfast sage sausage. Pesto with the following ingredients: walnuts, Pecorina Romano cheese, organic basil, garlic and extra virgin olive.

Renovatio Woodworks: Locally found old barn wood “repurposed” it into something lovely to enjoy again in another form.  Check out our lovely wooden tables and more. They also invite local artists to share their booth. For the next few weeks, there will be photography from Marcus Cook. Will not be there if it’s raining.
Daily  Vendors:

Angie Godek and Sis:  Knit crafts (weather permitting)

Watercolor Pottery:  Hand painted ceramics

Huckleberry Farms:  Fresh produce popcorn balls and cotton candy

In Season Recipe:

High Protein Summer Fruit Tart

* Means found at farmers market

Ingredients:
TART
– 2 1/2 cups almond flour (in most health food isles, gluten free sections of your grocery)
– 1/2 tsp. sea salt
– 1 large egg*
– 1 tsp. orange zest
– 1/4 cup coconut oil
– 1/4 cup raw honey *
– 1 Tbsp. vanilla extract

COCONUT WHIPPED CREAM
– 1 can full fat coconut milk, refrigerated for 6 or more hours (to allow the cream to separate from the milk)
– 1 Tbsp  vanilla extract
– 2 Tbsp. raw honey*

FRUIT TOPPING
– Seasonal fresh fruit, sliced (we recommend strawberries, blueberries and raspberries for a patriotic twist)*

Equipment:
– 2 medium sized mixing bowls
– Whisk or fork
– Hand mixer
– Baking tray
– Parchment paper or baking mat
– Wire cooling rack
– Cutting board
– Kitchen knife

Directions:
TO MAKE THE TARTS:
1. Preheat oven to 350F. Combine the almond flour and sea salt together in a medium sized mixing bowl and set aside.
2. Add the egg to a medium sized mixing bowl and beat with a hand mixer on low for about 20 seconds. Add the orange zest, coconut oil and vanilla extract and beat until combined. Gradually add in the almond flour mixture until combined.
3. Roll the dough into 6 balls and place on a baking sheet lined with parchment paper or a baking mat. Pat the dough down into thick flat round tarts about 4″ in diameter.
4. Bake for 9-12 minutes or until tarts just begin to turn a light brown color. Remove and let sit on the baking sheet for about 5 minutes and then move to a wire rack to cool completely.

TO MAKE THE COCONUT WHIPPED CREAM:
1. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream.
2.  Add the vanilla and raw honey to the coconut cream. Whip with a hand mixer until well combined (2-3 minutes). Place the bowl of whipped cream in the fridge until ready to use.

TO ASSEMBLE:
1. Once the tarts have completely cooled, top them with the whipped coconut cream and the sliced fresh fruit, like blueberries, raspberries and strawberries, and serve.

Recipe From:  http://www.paleocupboard.com/fruit-tart.html