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New Traffic and Parking Information
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Planning to drive to the market this summer? Be sure you are aware of the following traffic and parking details!
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Entry to the school parking lot will be permitted from the northwest entrance off of Compton Street only.
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Exit from the school parking lot will be permitted through the south exit onto East 61st Street only.
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Parking is permitted on Compton Street on non-school days.
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Burlap sacks will be placed over non-applicable parking signs to indicate that it is ok to park there.
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For your safety and the safety of others, please obey all traffic signs and directions give by BRFM volunteers.
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Please be patient as we all adjust to these new guidelines.
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In Season: Rhubarb | |
(see article to right for recipe)
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Market Trivia
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What vegetable is only served fresh and is never found canned, frozen, pickled, or otherwise processed?
Read next week's newsletter for the answer and a great recipe idea.
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Vol. 14 No. 3 | Apr. 22, 2010 | |
Mark your calendar. . . The BRFM will reopen on Saturday, May 1st. Check next week's newsletter for vendor information.
With nearly 50 local vendors, you'll find just about everything you need at the Broad Ripple Farmers' Market (BRFM). We are open rain or shine every Saturday from May 1, 2010, through November 20, 2010 from 8:00 a.m. until 12:30 p.m.
Same great location for 2010:
Market Master: Barbara Wilder
Newsletter Coordinator: Elizabeth Crist Darby |
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Extended Hours All Season Long |
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Early birds and those looking to beat the crowd are still encouraged to shop early. In fact some vendors will open as early as 7:30 a.m. this year.
Not a morning person? That's okay, too! The market will stay open until 12:30 p.m. all season long. Go ahead, sleep in a bit; we'll wait for you! |
| Rhubarb Fool |
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Tired of plain old rhubarb muffins and rhubarb coffee cake? Give this "5-fork" Epicurious recipe a try! Feeling extra adventurous? Visit www.epicurious.com for instructions on how to make candied rhubarb garnishes. Ingredients1 1/2 pounds rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
1/2 cup honey
Zest and juice of 1 orange
2 tablespoons finely chopped candied ginger
1/2 vanilla bean, split
Pinch of fine sea salt
3/4 cup heavy cream
1 tablespoon granulated sugar
Directions
Put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. tir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold. Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.
Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
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Fans on Facebook and Twitter |
You can also find the latest news, share your recipes and photos, start a discussion, and join the other 704+ 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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