Support your farmers market!
2014 brings back your favorite vendors … and more!
THE BUSHEL BASKET MARKET IS THE PLACE TO BE!
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The Market is looking for VOLUNTEERS.
Descriptions and pictures by Chelsea Update.
Kapnick Orchards: asparagus, apples, apple cider, peanut, cashew and almond butter, assorted varieties of bread, sweet rolls and fudge. Strawberries are expected in mid-June.
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 and sheep Gouda.
Lutchka Farm: eggs, onions, rhubarb, 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.
Guthrie Gardens: perennials coming into bloom, flowering baskets and planters, blueberry plants, hearty fig, shrubs, specimen trees, veggie plants and raspberry plants.
Needle Lane Farm: 32 varieties of vegetable and herb plants, kale, lettuce, salad mix, spinach, chives, turnips, Bok choy, chard.
DeVulder’s Farm: vegetable plants, lettuce bowls, herbs, cut flowers, cuts of rhubarb and rhubarb plants, arugula, basil pots, strawberries, radishes and lettuce.
Mark’s Greenhouse: hanging baskets, lots of herbs and combination pots, lettuce, succulents, peanut plants and more than 20 varieties of tomato plants and assorted other vegetable 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, cut rhubarb.
Kelly Farms: maple syrup.
Golden Fleece Farm, LLC: lamb — chops and ground, pork – ham steak.
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, turnips, radishes, Brassica mix, arugula, herbs, collards, kale, honey, chard, beets, and lettuce mix (maybe).
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.
Flying Dragon Arts: Ecclectic stone, ribbon, glass and metal jewelry.
Seasonal Recipe: Citrus Quinoa and Spinach Salad
Quinoa is an “ancient grain” and contains all the protein amino acids needed, and spinach has plenty of iron, which needs vitamin C from the citrus to help get absorbed in the body.
1/2 cup quinoa
Zest and juice of 1/2 lemon
1 1/2 tablespoons olive oil
1/4 teaspoon red chile flakes
1/4 teaspoon kosher salt
Pinch of pepper
6 ounces baby spinach
1/4 cup sliced green onions
1/4 cup crumbled feta cheese
1. Cook quinoa according to package directions.
2. Whisk together zest, juice, oil, chile flakes, salt, and pepper in a large bowl.
3. Add spinach and onions. Mix in warm quinoa and sprinkle top of salad with feta.
Yield: Serves 4 to 6
Adapted from: Sara Forte, Dana Point, CA, Sunset JANUARY 2011
Nutrients in Spinach
One major nutritional benefit of spinach is its vitamin content. The leafy greens boast an impressive nutrient profile that includes the fat-soluble vitamins A, E and K, as well as the eight water-soluble B vitamins and vitamin C. Spinach also contains iron, an essential mineral important for healthy circulation. Spinach provides one of the richest sources of vitamins A and K. Just 2 cups of raw spinach leaves — equivalent to a 1-cup serving of vegetables, according to USDA dietary guidelines — contains 5,626 international units of vitamin A, as well as 289.7 micrograms of vitamin K. This represents more than the entire day’s recommended intake of both vitamins for both men and women. A serving of spinach leaves also contains approximately 0.8 milligrams of iron, about 10 percent of the recommended daily intake for men or 4 percent for women.
Fat-Soluble Vitamin Absorption
During digestion, your body relies on the presence of fat to properly absorb fat-soluble vitamins, including vitamins A and K. Your digestive tract breaks down the spinach, crushing the cells to release the vitamins within. Fat-soluble vitamins dissolve in fat droplets in your digestive system, then get absorbed by your intestines along with those fat droplets. If you have no fat in your digestive tract, the vitamins cannot dissolve properly and do not get absorbed in your small intestine.
Preparation methods also affect iron absorption. Spinach contains nonheme iron — a type of iron not bound to heme proteins. Nonheme iron generally proves more difficult to absorb than heme iron — the form of iron found in meat. Eating spinach along with vitamin C improves your nonheme iron absorption, according to the Linus Pauling Institute. Serving your spinach with iron-rich meat, or flavoring your spinach with acids, such as those found in citrus juices or vinegar, also help you absorb iron.