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New Vendors at the Market
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Some of the new vendors for 2010 are listed below. See the BRFM website or stop by the BRFM Info Booth to see a complete list of vendors. To view a map of the vendors' locations, click here.
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Circle I Bison - 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 June 5
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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 the month of 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:
D. All of the above benefits come from
eating fermented foods
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Kimchi |
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Market Trivia |
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Dark chocolate is packed with anti-oxidents. What is the recommended serving size to get the benefits without overindulging?
Read next week's newsletter for the answer and a great recipe idea. |
| Rain Barrel Workshop, June 5 |
| Mark your calendar. . .
Rain Barrel Making Workshop @ BRFM
Saturday, June 5, 10:00 am-11:30 am
Cost: $70
Price includes a 55-gallon barrel, plus all rain barrel hardware and materials, barrel conversion demonstration, instruction and assistance, and of course you take your rain barrel home!
Spaces are limited, so send your reservation ASAP to tylerhenders@yahoo.com. Observation of the workshop is free and does not require a reservation.
Deadline to reserve a barrel: June 3 |
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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 884+ 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. |
| Sign Up For the BRFM Newsletter |  |
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Vol. 14 No. 8 | May 27, 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: behind Broad Ripple Magnet High School for the Arts & Humanities 1115 Broad Ripple Avenue
Market Master: Barbara Wilder
Newsletter Coordinator: Elizabeth Crist Darby |
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Vendor Profile: Hidden Pond Farm |
| Raw fermented foods are a class of food that has been crowded out of our diets since the development of moderns means of preservation: canning, pasteurization, nuking, chemical preservatives, even genetic modification. Prior to these preservation methods, fermentation was the primary means of preservation, a la Grandma's sauerkraut crock in the cellar.
But when Americans stopped fermenting foods to preserve them, we didn't realize that we were also giving up a host of badly needed health benefits. Fermentation actually greatly enhances the nutritive values in foods, and we sorely need those enhancements in our diet. Fermentation multiplies beneficial enzymes, even creating enzymes that weren't there before. It increases the vitamin content. It creates large numbers of beneficial microbes, the kind that populate the gut and greatly aid digestion and even immune function, which, surprisingly, is largely microbial.
To learn more about fermented foods, stop by the Hidden Pond Farm booth or visit their website, www.hiddenpondllc.com. |
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Korean Sesame Beef with Lettuce Wraps |
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Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi. Kimchi is a traditional Korean condiment of fiery fermented cabbage. Look for it at Asian markets or in the supermarket's produce section.
Ingredients 3/4 pound flank steak, trimmed 1/3 cup thinly sliced green onions, divided 1 tablespoon sugar 2 tablespoons low-sodium soy sauce 1 tablespoon minced garlic 1 teaspoon dark sesame oil 2 tablespoons canola oil, divided 1 tablespoon toasted sesame seeds 4 cups hot cooked short-grain rice 1 cup kimchi 16 red leaf lettuce leaves
Preparation
1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.
2. Heat a 14-inch wok over high heat. Add 1 tablespoon of canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon of canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.
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Musical Guest: Jared Rust | |
This week's musical guest is Jared Rust. Please stop by to hear a song or two, and be sure to visit his website: www.RustStickFurniture.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. You can view a tentative schedule of BRFM musical guests by clicking here. |
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