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This week at the Market: Asparagus, Bison, Bread, Cheese, Green Onions,
Lettuce, Mushrooms, Spinach, Strawberries, and Tomatoes
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New Vendors at the Market
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New vendors for 2010 (see the BRFM web site or stop by the Info Booth to see a complete list of vendors for May 15).
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Circle I Bison - May 15 and May 22 (watch the newsletter for future dates)
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H2O Sushi - returns to the Market with ice cream, baked goods, and soup
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Hidden Pond Farm - every two weeks - here this week
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Labncroft Berry - starts May 29
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Perk Up Cafe - every two weeks starting May 22 (German bread and pastries)
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Pierogi in A Pinch - seasonal - here through June
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Schacht Farm - beef, pork, poultry, eggs
Note: some vendors will not start until later in the season, when they have product available (e.g., Harvest Moon Flower Farm, Lee's Orchard, etc.). |
| Answer to Last Week's Trivia Question:
Portabella mushrooms have more potassium than bananas!
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(see article to right for recipe)
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Market Trivia |
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True or false? Chocolate is the most popular flavor of ice cream in the world.
Read next week's newsletter for the answer and a great recipe idea. |
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Musical Guest: Caleb Hawkins
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This week's musical guest is Caleb Hawkins. Please stop by to hear a song or two, and be sure to visit his website: www.deepriverrootsband.com
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. |
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Alliance for Responsible Pet Ownership
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Interested in adopting a new pet? Wonder how you can help homeless animals in our city? Come visit the Alliance for Responsible Pet Ownership (ARPO) at the market this Saturday May 15! ARPO is an all volunteer non-profit that has rescued, fostered, and found new forever homes for thousands of abused, neglected, and homeless animals in our community since 1998. ARPO will be bringing adorable adoptables to the market and would love to have you stop by for a visit. You can also talk to ARPO about their many volunteer opportunities or pick up ARPO's doggie treat fundraiser cookbook! To find out more about ARPO, check out their website at www.adoptarpo.org.
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| Sign Up For the BRFM Newsletter |  |
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Vol. 14 No. 6 | May 13, 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: Homestead Growers |
| Since 1836, the historic "Kercheval Homestead Farm" has raised a wide variety of traditional crops, livestock and dairy products for consumption in the surrounding community. For seven generations, an unbroken chain of family members has tilled the soil and tended the animals, preserving a sense of history and continuing many of the traditional farming methods of generations long past.
In 2001, two brothers decided to use the land to branch out into the "nontraditional" produce arena. For generations the family shared a love for collecting wild mushrooms, so the move into growing exotic mushrooms seemed natural. The venture was successful and the brothers have since expanded their operation to include other produce common to their family garden for generations.
To learn more about Homestead Growers, stop by their booth at the market, or visit their website at www.homestead-growers.com. |
Mixed Mushroom Stroganoff
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| If you have mushroom fans in your family, this contemporary take on a classic pasta dish is bound to please. High-calorie sour cream is replaced with a healthy dose of soy.
Ingredients:
10 to 12 ounces ribbon-style noodles
1 1/2 tablespoons light olive oil
1 large onion, chopped
12 to 16 ounces white mushrooms, sliced (see Tip)
4 to 6 ounces fresh shiitake mushrooms, sliced
4 to 6 ounces cremini or baby bella mushrooms, sliced
1/2 cup dry white wine, vegetable stock, or water
One 12.3-ounce container silken tofu, puréed
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
2 tablespoons nonhydrogenated margarine
Salt, to taste, optional
Minced fresh parsley for topping, optional
Paprika for topping, optional
Directions:
1. Cook the noodles in plenty of rapidly boiling water until al dente.
2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
3. Add all the mushrooms and the wine to the pan. Cover and simmer over low heat until the mushrooms are tender, about 10 minutes. Stir in the tofu and lemon juice and heat gently just until heated through, then remove from the heat. Season to taste with pepper.
4. Drain the noodles and transfer to a serving dish. Stir in the margarine and season with salt, if desired.
5. To serve, place a bed of noodles on each plate, then top with some of the mushroom mixture. Garnish each serving with a sprinkling of parsley, if desired, plus a dusting of paprika.
Read more here. |
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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 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. |
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