|
This week at the Market:
Spring Greens, Morels, Eggs, Meats, Poultry, and Home-Baked Treats
|
|
|
New Traffic Pattern! |
| |
Planning to drive to the market this season? Entry to the school parking lot will only be permitted from the northwest entrance off of Compton Street. Exit from the school parking lot will only be permitted through the south exit onto East 61st Street. Maps and additional details will be available on Saturday. |
Royer Farm Fresh Beef, Lamb and Pork
|
Nikki and Scott Royer and sons Cale and Knic
|
Answer to Last Week's Trivia Question:
The Average American eats 260 pounds of meat a year!
| |
(see article to right for recipe) |
|
Market Trivia |
|
Which of the following foods has more potassium than a banana?
A. Grapefruit
B. Portabella Mushroom
C. Artichoke
D. None of the above
Read next week's newsletter for the answer and a great recipe idea. |
| Farm Fresh Eggs | |
 |
|
Fans on Facebook and Twitter |
You can also find the latest news, share your recipes and photos, start a discussion, and join the other 817+ 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. |
|
|
|
Vol. 14 No. 5 | May 6, 2010 | |
With more than 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 through November 20, from 8:00 a.m. until 12:30 p.m.
We're in the same great location for 2010:
Market Master: Barbara Wilder
Newsletter Coordinator: Elizabeth Crist Darby |
| Vendor Profile:
Royer Farm Fresh Meat Beef, Lamb and Pork |
| | At Royer Farm Fresh Beef, Lamb and Pork, Scott and Nikki Royer have made it their life's work to raise farm grown meats in a healthful and natural environment. Providing delicious food for you and your family (and their family, too!) is their full-time business and passion. Scott and Nikki run the business on a Vermillion County farm just outside of Clinton, Indiana, that has been in the family since 1874. When not working on the farm, Scott and Nikki are busy parents of twin boys and are active members of the community.
Answering questions about the farm and helping you understand different meat cuts, cooking options, and recipes is one of the most enjoyable things Scott and Nikki do. They have a 100% satisfaction guarantee. If you are not pleased with your purchase, let them know. They will refund your money and commit to do better next time.
To learn more about Royer Farm Fresh Beef, Lamb and Pork, stop by their booth this week or visit them on the web at www.royerfarmfresh.com. |
|
Fall-off-the-bone Pork BBQ Ribs
|
| |
A Royer family favorite taken from Good Housekeeping, October 2006.
Ingredients:
1 medium onion chopped
½ cup ketchup
¼ cup cider vinegar
¼ cup packed brown sugar
¼ tomato paste
2 tablespoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
Salt and ground black pepper
4 pounds pork spare ribs or country style ribs
Directions:
1) Coat the 4 ½ to 6 quart slow cooker with nonstick cooking spray
2) Stir onion, ketchup, vinegar, sugar, tomato paste, paprika, Worcestershire, mustard, 1 teaspoon salt, and 1 teaspoon pepper until mixed.
3) Layer spare ribs or country style ribs in cooker and cover with sauce. Cook for 8 hours on low.
Do not lift the lid while cooking. |
|
Musical Guest: David Duvall | |
Did you know that the BRFM does not pay its musical guests to perform? They generously volunteer their time and talents. If you like what you hear, please consider leaving a tip to show your appreciation. |
| Sign Up For the BRFM Newsletter |  |
|
|
|
|
|
