October 22nd Bushel Basket Market Newsletter

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
There will also be a special Food Day event at the Prescription for Health booth for patients who arrive at the market. They will get a free apple and an extra $5 in tokens.  Come out and learn about all the healthy local food initiatives going on around the county and the country!

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

Double Up Food Bucks, WIC Project Fresh and Prescription for Health are back at both markets!  See our website for more information:  https://chelseafarmersmkt.org/assistance/.  For information on Healthy Food Access initiatives nationwide, please visit:  http://healthyfoodaccess.org/


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!


apples-2Kapnick Orchards: Paula Red, McIntosh, Honey Crisp, and Jona-Mac  apples, Ida Red, Bosc pears, maybe Anjou pears, apple cider, potatoes, pie, peanut, cashew and almond butters, assorted varieties of bread, sweet rolls and fudge.

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

Lutchka Farm: Brussel Sprouts, beets, green, yellow, red sweet peppers, cabbage, sweet potatoes, acorn, butternut, and buttercup squash, pie pumpkins, gourds, Indian corn, corn stalks, pumpkins.

Stonehearth Bread: Stonehearth is done at both markets for the rest of the season.  Please find them locally at Polly’s Country Market!

onionsNeedle-Lane Farm: kale, lettuce, salad mix, spinach, collards, peppers, eggs, maybe snap peas and snow peas, honey, onions, parsley, bay leaves, broccoli, cabbage, jalapenos, strawberries, tomatillos, dill,  green onions, celeriac, winter squash, pumpkins, gourds, Sunchokes.

Marks Farm and Greenhouse:Peppers, Swiss chard,  garlic, fresh kale, shallots, leaks, red and golden beets, red and yellow sweet onions, hot onions, new potatoes, collard greens, squash, 10 varieties of winter squash, eggplant, tomatillos, gourds, pumpkins.

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

Pregitzer Farm Market, LLC:  winter squash, black, white and purple globe eggplant, lots of peppers, kale, cabbage, melons, red seedless and orange watermelon, potatoes, broccoli, pie pumpkins.

Kapp's-BakeryKapp’s Bakery:  snicker doodle, peanut butter, chocolate chip, oatmeal raisin cookies, rice krispy treats, soft pretzels, zucchini bread and dried herbs.

Kelly Farms: maple syrup.

Golden Fleece Farm, LLC: grass fed beef including ground beef, short ribs, beef liver, soup bones, roasts, steaks, oxtail, patties.

Family Circle Centennial Farm:garlic, honey, maybe carrots, potatoes, onions, assorted herbs, spinach, beets, Brassica mix, lettuce mix, sweet potatoes, winter squash, and cabbage.

In-Season Recipe:Spaghetti Squash Lasagna Boats

If you don’t know what to do with these pasta impersonators, here is a tasty recipe that is healthy, low-sugar and gluten-free!


  • 3 small to medium spaghetti squash (about 5 cups cooked)
  • salt and fresh pepper, to taste
  • 1/3 cup part skim ricotta cheese
  • 2 tbsp grated parmesan cheese
  • 1 tbsp chopped parsley (or basil)
  • 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

  • 1 tsp olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 14 oz Italian sausage
  • 14 oz (1/2 can) crushed tomatoes or homemade tomato sauce
  • salt and fresh pepper, to taste
  • 2 tbsp chopped basil


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.


Thank You to Our Partners

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