This week at the Market
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Visit 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. |
Answer to Last Week's
Trivia Question:
Most experts agree that a 1-ounce serving per day of dark chocolate provides a host of health benefits.
For an added boost, look for 70% or more cocoa solids in bars, reach for natural style cocoa powder, or combine with berries or other antioxidant rich foods.
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Market Trivia |
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What is the only fruit with seeds on the outside rather than on the inside?
Read next week's newsletter for the answer and a great recipe idea. |
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Rain Barrel Workshop, June 5 |
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Space Still Available, RSVP ASAP!
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:
10 a.m. Friday, June 4 |
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Musical Guest: Joe Peters | |
This week's musical guest is Joe Peters. Please stop by to hear a song or two, and be sure to visit his website:
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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Vol. 14 No. 9 | June 3, 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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A Message From the Market Master |
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This year's market is off to a great start. Special congratulations this week to our friends at Homestead Growers on becoming Certified Organic Growers! While they've always grown organically, now it's official.
Here are few other new things to watch for starting this week.
- Dinner in the Garden: The first BRFM garden dinner will be on Friday, June 25. An e-mail went out earlier today with details.
- Green Travelers Drawings: Help BRFM ease the parking situation and be entered into a drawing for a tasty treat. One winner per week who bikes, rides the bus, carpools, walks, runs, skips, or otherwise gets to the market without driving a car. Stop by the BRFM booth to enter or for more details.
- Rain Barrel Workshop: See below left for more information.
- Reusable Bag Exchange: If you're like me, you have lots of reusable shopping bags. Starting this Saturday, stop by and drop off any bags in good condition that you no longer want. We will redistribute them to others at the market who need bags.
We hope you've enjoyed the first month of the market. Please e-mail us at broadripplefarmersmarket@gmail.com or stop by the BRFM booth if you have any comments or suggestions, or if you are interested in volunteering!
See you Saturday! -Barbara |
| Dark Chocolate Crème Brûlée |
| Bon Appétit | March 1996
From the Enchantment Resort in Sedona, Arizona.
Ingredients: 2 cups whipping cream 2 cups half and half 8 ounces semisweet chocolate, finely chopped 8 large egg yolks 1/3 cup plus 8 tablespoons sugar Directions: Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.
Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours.
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Farm Fresh Eggs |
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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 909+ 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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