Your Opinion Matters to the BRFM!
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The BRFM wants to hear from you.
Your support of the market is crucial.
Please take a few moments to complete a brief survey,
which will provide the market team with ideas
on how to improve the market experience
for both customers and vendors.
Thanks in advance for helping us
make the 2010 season the best one yet.
Click here to take the survey! |
| Farmers Market Society
by Kristin Hess |
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Farmers Market Society is a common ground for a great variety of people, products, interests, needs and ideas. It is truly a unique experience and one that creates its own culture, relationships and traditions. The union of such elements creates a transformative beauty that manifests itself in the simple act of buying and selling but reaches much further and deeper into the lives of countless individuals.
Kristin's Perspective
This project began with a simple idea. I wanted to show the incredible communities that have developed from Indianapolis farmers' markets, as well as highlight the people, passion, relationships and spirit that make them so great. Through participating in the society, meeting farmers, interacting with customers and doing external research, my goal was to absorb every element that gives the markets their character and importance both now and for the future.
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(Almost) In Season: Asparagus! |
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(see article to right for recipe)
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With nearly 50 local vendors, you'll find just about everything you need at the Broad Ripple Farmers' Market (BRFM). Open rain or shine every Saturday from May through October.
Mark your calendar. The Market will reopen on Saturday, May 1st.
Same great location for 2010:
Behind Broad Ripple Magnet High School, 1115 Broad Ripple Ave.
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Join the BRFM list |
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| Vol. 14 No. 1 |
Feb. 26, 2010 |
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| Restaurant Review: Recess
by Ross Faris, Your Neighbor's Garden |
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GREG HARDESTY'S RECESS IS OPEN!
The long wait is over; Greg Hardesty, former chef/owner of Elements has opened his new restaurant. The restaurant, named Recess, is located at 4907 College Avenue. Sherry and I were lucky enough to eat there on the opening evening. Recess is not your usual fine dining restaurant. There is a menu, but not a choice. When you walk in the door, you have ordered a five course dinner, no exceptions. Sherry and I, along with good friends Margo and John, didn't need a choice. We were more than glad to let Greg create our wonderful dinner.
Dinner began with shrimp and avocado tostadas with jicama salad in a citrus vinaigrette, followed by a bisque of celery root, broccoli, and mushrooms. The third course was crisp pork belly with ponzu pickled vegetables, followed by the main course: roasted beef ribeye with oven roasted tomatoes, snow peas, melted onions, horseradish red wine potato purée. This delightful meal ended with a light and refreshing port and pear sorbet. Guests also have an optional wine pairing with each course. It is difficult to categorize Recess; Greg has said, "What we will do is cook a dinner that features the best local ingredients and reflects our mood in the kitchen."
The supporting staff, including General Manager Gabe Jordan, Sous Chef Abbi Merriss, Gyrid Lyon, Eli Anderson, Maynor Diaz, Edgar DePaz, Noe DePaz and Greg's wife Susan, was excellent. Our resevations were for 6:00 and by 8:00 when we left, all 40 seats were filled. I suggest that you make reservations well in advance. The telephone number is 317-925-PLAY (7529). The frequently changing menu will be available on the website, www.recessindy.com. Even if Greg wasn't one of my best customers, I would tell you that Recess is a great restaurant. We know that many of you have been waiting for his return to the restaurant business. |
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Indy Winter Farmers Market
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Where: Chatham Center,901 North East Street, Indianapolis, Indiana 46204.
When: Saturdays 9 a.m. to 12:30 p.m. November 14, 2009 - April 24, 2010
Parking: Parking is available on both sides of East Street, in the parking lot just south of the Chatham Center at 9th & East St., and in the parking lot of the Church of Christ at Park & 10th St. A rack for bicycle/stroller parking is available at the South side of the building.
Please respect our neighbors in Chatham Arch by not parking on residential streets. Thank you! |
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Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.
Ingredients
5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
Directions
Preheat oven to 425 degrees. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets. Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing. Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata. Ladle soup into bowls. Sprinkle with gremolata and serve.
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Thank You and Farewell
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The BRFM would like to thank Angi Hansel for her many years of service to the market. Angi and her family are moving to Terre Haute, and they will be greatly missed.
BRFM Market Master: Barbara Wilder
BRFM Newsletter Coordinator: Elizabeth Crist Darby
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Fans on Facebook and Twitter
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You can also find the latest news, share your recipes and photos, start a discussion, and join the other 586+ farmers' market fans on our Facebook page: Broad Ripple Farmers' Market.
You can also follow BRFM on Twitter @BRfarmersmarket. Tell us about what you like, who you saw, your dog's favorite tidbits.... Both are great ways to keep in touch with the BRFM. Thanks to everyone for tweeting on Saturdays. | |
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