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This week at the Market: Artisan Bread, Arugula, Bedding Plants,
Sugar Snap Peas, Strawberries, Tomatoes
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New Vendors at the Market
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New vendors for 2010; those in bold will be at the market on May 22nd. See the BRFM web site or stop by the Info Booth to see a complete list of vendors.
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Circle I Bison - 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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Brotgarden - 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: FALSE
The most popular flavor of ice cream is vanilla, according to the International Ice Cream Association! | |
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Market Trivia |
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Which of the following is a benefit of eating fermented foods such as sauerkraut or kimchi?
A. aid your digestion
B. aid in the growth of healthy
microflora in your inner ecosystem
C. boost your immune system
D. all of the above
E. none of the above
Read next week's newsletter for the answer and a great recipe idea. |
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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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Vol. 14 No. 7 | May 20, 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: H2O Sushi
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| H2O Restaurant and Sushi Bar is an eclectic mix of traditional sushi style and modern flavor combinations. While the menu boasts customary sushi bar items like sashimi, nigiri, and maki-rolls, at the market you will find a tantalizing selection of homemade ice creams and other desserts. Pastry chef and co-owner Nicole Ankeny-Anderson brings creative pairings and unique flavors to (arguably) the most popular dessert in America. Stop by for a pint of Roasted Jalapeno or Curry ice cream, Cucumber Tarragon sorbet or one H2O's yummy gluten free treats.
To learn more about H2O Sushi, stop by their booth at the market, or visit their website at www.h2osushibar.com. |
Malt Shop Ice Cream Pie
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| Think of this no-cook pie as a deconstructed hot fudge sundae in an ice cream cone. Crushed cones form the crust, cradling the malt-flavored ice cream and toppings.
Ingredients:
2 tablespoons honey 2 tablespoons butter, melted 12 sugar cones, crushed (about 2 cups) 2 cups strawberry ice cream, softened 1/4 cup malted milk powder, divided 1/2 cup strawberry topping 2 cups vanilla ice cream, softened 1/2 cup fat-free hot fudge topping 1 1/4 cups canned whipped light cream (such as Reddi-wip)
Editor's note: Experiment with your favorite ice creams and toppings. Share your winning combinations on the BRFM facebook page.
Directions: Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.
Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.
Place softened vanilla ice cream and remaining 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving. Recipe Source: Cooking Light, August 2005 myrecipes.com/maltshopicecreampie |
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Musical Guest: Paul Lauck
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This week's musical guest is Paul Lauck. Please stop by to hear a song or two, and be sure to visit his website: www.paulmatthewlauck.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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