June 18th Bushel Basket Market Newsletter

Strawberries Are Here!

Market Bag Giveaway Day

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
Please welcome our non-profit guest, Michigan Voices for Good Food Policy, a coalition-building project of the National Sustainable Agriculture Coalition. This organization unites and elevates Michigan grassroots voices in support of policies that expand opportunities for rural and urban farmers to produce good food, sustain the environment, and contribute to healthy and vibrant communities.

Michigan Voices engages NSAC’s Michigan member organizations and collaborates with other Michigan food allies around farm and food policies that:
▪ Create jobs and spur economic growth through food and farms
▪ Make healthy food more available and accessible to all Michigan residents
▪ Support and invest in beginning and minority farmers
▪ Protect Michigan’s natural resources and help farmers care for their land
▪ Strengthen urban & rural food and farming connections

They  will share information on how to get engaged with grassroots efforts in support of good food policies, both at the federal and state level. We will be sharing information on the Michigan Good Food Charter as well.

For those that come to the information table to learn more about local agriculture policy, we’ll enter you into a raffle for a free market bag with seasonal vegetables and fruits!

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/

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!

Here’s what to expect from the vendors at the Wednesday Bushel Basket Farmers’ Market on June 18.

Kapnick Orchards: 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 horse radish-bacon spread.

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

bread-sweetStonehearth 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.

Guthrie Gardens:  perennials coming into bloom, hanging baskets and planters, shrubs, specimen trees, veggie plants. raspberry plants, evergreen trees, dawn redwoods and Japanese maples.

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

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, maybe beets.



Janet’s LLC: pecan and cashew brittle, flavored peanuts from mild to hot, salted caramels, assorted jams, pretzel mix, nut bars, turtles, peanut butter fudge (I had some and it’s very good), cross-stitch greeting cards, Dammit dolls and grilling rubs.

Pregitzer Farm Market, LLC: combo planters, last of the vegetable plants, possibly broccoli, cabbage, cucumber, container tomatoes, annuals, perennials, herbs, hanging tomatoes. Ask about the farm’s community supported agriculture (CSA) shares of fresh fruit and vegetables delivered to the market beginning this summer. (I’ve had a CSA from Pregitzer’s for the last five years and it is amazing, and something I look forward to each summer and fall.)

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.

cheeseEisenhower 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, garlic scapes, Swiss chard, collards, kale, beets, baby lettuce leaf and head lettuce.

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.

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.

In Season Recipe:

Becky Luigart-Stayner; Mary Catherine MuirPhoto by: Becky Luigart-Stayner; Mary Catherine Muir

Strawberry Parfaits

These creamy and smooth strawberry parfaits taste as good as they look. Top with whipped cream and sliced almonds for a real treat.

Cooking Light MAY 2001

  • Yield: 4 servings


  • 4 cups sliced strawberries, divided
  • 1/4 cup granulated sugar
  • 1 cup fat-free ricotta cheese
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 cup amaretti cookie crumbs (about 8 cookies)
  • 1/2 cup reduced-calorie whipped cream
  • 2 tablespoons slivered almonds, toasted


Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.

Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

Source:  http://www.myrecipes.com/

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