June 11th Bushel Basket Market – Kid-Friendly Vegetable Demo!

Vegetable Varieties for Kids!

In the parking like of the U of M Family Practice Building (follow signs from Main St. and US 12) at Chelsea Community Hospital.
Wednesday, 2:30 pm – 6:00 pm
Farmer’s Market Demonstration: Kid Friendly VeggiesLong time proponents of Farm to School education and programming, Tantre Farm experts will be “taking it to the streets” this June with Farm to Market Demonstrations at both the Chelsea Farmers Market (June 7) and the Bushel Basket Market (June 11). Learn about where food comes from in a fun, kid-friendly format with Tantre Farm! Fresh, seasonal veggies served up in a variety of ways for taste tests. Stop by to vote for your favorites, collect recipes, or just say Hello!  See you at the Market!  Demonstrations will be hourly, starting at 2:30 pm.  Thank you to Chelsea Community Kitchen for coordinating this event, and all our food demonstrations at the market!

Prescription for Health will have a special session on Weight Loss, and the Chelsea Community Walking Program will lead  short walks on the paths surrounding the hospital at 4:00 pm and 5:00 pm.

2014 brings back your favorite vendors … and more!
We hope you’ll be back to join us too!

Double Up Food Bucks and Prescription for Health are back at both markets in June!  See our website for more information:  https://chelseafarmersmkt.org/assistance/

Watch for our weekly emails.  We’ll tell you what’s up at the Market.
Forward this email your friends!
Tell them to sign up with 
The Market is looking for VOLUNTEERS.
Contact coordinator@chelseafarmersmkt.org

Thanks to Chelsea Update for this detailed vendor list and photos!

Kapnick Orchards: A good chance of strawberries, apple cider, peanut, cashew and almond butter, assorted varieties of bread, sweet rolls and fudge.

Greystone Farm and Creamery: feta, cream cheese, garlic-pepper spread, cow ricotta, sheep ricotta (maybe), Chelsea-cam, Man-Chel (grated or by the piece) cow Gouda, butternut, Rosy-cam, sheep Gouda and new this week horse radish-bacon spread, which I highly recommend.

Lutchka Farm: eggs, onions, bok choy, radishes (maybe), kale.

Stonehearth Bread: 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.

File photo Flowers at the farmers' market

File photo Flowers at the farmers market

Guthrie Gardens:  perennials, flowering baskets and planters, hearty fig, shrubs, specimen trees, veggie plants. raspberry plants, evergreen trees, dawn redwoods and Japanese maples.

Needle Lane Farm: 32 varieties of vegetable and herb plants, kale, lettuce, salad mix, spinach, chives, turnips, Bok choy, chard. Last week at the market.

DeVulder’s Farm: vegetable plants, lettuce bowls, herbs, cut flowers, cuts of rhubarb and rhubarb plants, arugula, basil pots, strawberries, radishes, lettuce, maybe cucumbers.

Mark’s Greenhouse: hanging baskets, lots of herbs and combination pots, lettuce, succulents, peanut plants and more than 20 varieties of tomato plants, assorted other vegetable plants, kale, citronella plants.

Janet’s LLC: pecan and cashew brittle, flavored peanuts from mild to hot, salted caramels, assorted jams, pretzel mix, nut bars, turtles, cross-stitch greeting cards, Dammit dolls and grilling rubs.

Pregitzer Farm Market, LLC: vegetable plants, including broccoli, cabbage, kale, cucumber, container tomatoes, annuals, herbs, lettuce bowls (maybe), hanging tomatoes. Ask about the farm’s community supported agriculture (CSA) shares of fresh fruit and vegetables delivered to the market beginning this summer.

Kapp’s Bakery: 
snicker doodle, peanut butter, chocolate chip, oatmeal raisin,  rice crispy treats,  cottage cheese onion dill loaf and rounds, dried herbs and cinnamon rolls.

Kelly Farms: maple syrup.

Golden Fleece Farm, LLC: lamb — chops and ground, pork – ham steak, soy-free eggs, grass fed beef soon.

Eisenhower Center: Essentials line soap, lip balm, pens, seeds, soy candles, body, hand lotions and sanitizer, assorted wooden toys and puzzles, assorted vegetables, bird houses, seeds, flower pots with tulips,  build your own $10 tins with assorted Essentials line inside.

Family Circle Centennial Farm: spinach, scallions, herbs, baby carrots, radishes, maybe garlic scapes, Swiss chard, collards and kale.

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. Soon to have pesto-walnut and Romano.

NEW!  Welcome out newest vendor, Jar Head Salsa!  A healthy, Michigan made snack with lots of vitamin C, with 10% of proceeds benefiting veterans of foreign wars.

Kid-Friendly Vegetable Varieties:


ASPARAGUS GUACAMOLE *A new twist on a classic recipe, Michigan style!
5-6 Asparagus Spears
¼ cup cilantro, chopped
½ lime, juiced
2 green onions, sliced thin
1 clove garlic, minced (or 1-2 garlic scapes)
1 tomato, seeded and diced
1 tsp Kosher salt
Break off woody ends on asparagus, if necessary.  Blanch asparagus quickly and purée in Food Processor.  Then add cilantro, lime, onions, garlic, tomato, salt and purée until well combined.  Serve with fresh vegetables, chips, or pita.

GARLIC SCAPE PESTO (from www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html)
1/4 cup toasted pine nuts, sunflower seeds, or walnuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon (optional)
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil or dill
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor.  Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.  Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.  Pesto is wonderful on bread, sandwiches, pasta, foccacia, as a dip for raw vegetables, or on meat such as chicken and fish.  Yields about 1 cup.

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