| Update on Kelly Funk
of Seldom Seen Farm |
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GOOD NEWS . . .Kelly has been moved out of the ICU and into a progressive care ward. She remains unconscious, but continues to show small signs of improvement. Her recovery will of course be a long one, but this news and progress brings a huge ray of hope and relief to John and the rest of Kelly's family. A recovery fund has been established at Huntington Bank. Thank you to all who have already donated. If you would like to make a donation, you can visit any Huntington Bank branch and tell the teller you would like to donate to the Kelly Funk Recovery Fund. Credit card donations can be made online at www.kellyfunkrecoveryfund.com. BRFM will continue to accept cash donations at the market, as well. Special thanks is also extended to all those helping John manage the farm and market booth, especially Kelly's brother Chris Funk, and friends Todd Jameson and Maria Smietana. |
Help BRFM Get on the A List
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The Indy Channel wants to know which farmers market is the best in town. Current voting has BFRM in 2nd place behind the City Market and 3rd place Carmel is close behind. Show your support by visiting TheIndyChannel.com and voting for BRFM today! |
| Answer to Last Week's
Trivia Question: |
When stored properly, tightly covered in a dark, cool location, cornmeal will keep indefinitely!
See right for a tasty recipe! |
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Market Trivia | | |
True or False?
Watermelon contains protein? |
Musical Guest: Cara Jean Wahlers
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Don't forget to stop by the entertainment area and catch a few songs by Cara Jean.
As always, the entertainment is provided at no cost to BRFM. If you like what you hear, please consider purchasing a CD and/or leaving a tip. |
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Vendors at this Week's Market |
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To view a map of the vendors' locations, click here. Visit the BRFM website or stop by the BRFM Info Booth to see a complete list of vendors. |
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Vol. 14 No. 16 | July 22, 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 |
Vendor Profile: Bridgeton Grist Mill
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| This week's market will see a return of Bridgeton Grist Mill, whose products include stone ground flours and corn meals.
The Bridgeton Grist Mill is the oldest continually operating mill in Indiana, open every year for over 180 years straight. It started as a sawmill in a log building and was later rerigged to grind grains on the other side of the building. In 1869, the mill burned and a new larger building was built as a grist mill only. In the 1880s the new roller milling process was installed, and it operated as a roller mill until 1951.
Then in 1951, a dust explosion destroyed the water power and put an end to the flour milling days for almost two decades. The mill remained open though as a feed mill until 1969. Then in 1970, a set of 48-inch French Buhr Stones were installed, and it started operating as a grist mill once again.
The stones weigh over 2000 pounds and are estimated to be 200 years old. The mill invites consumers to stop by and watch as the massive stones gently grind the wheat into flour and the corn into meal. Guests will literally feel the vibration in the floor .
Bridgeton Mill produces over 20 stone ground 100% natural products. Stop by the booth this Saturday or visit their webiste ( www.bridgetonmill.com) for more information. |
Crispy Cornmeal-Gruyère Muffins
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| These muffins are a great addition to any meal. The recipe comes together quickly and can be made in advance for added convenience.
Ingredients
2 cups stone-ground yellow cornmeal
2 cups all-purpose flour
2 tablespoons plus 2 teaspoons baking powder
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cumin
2 sticks unsalted butter, softened
2 large eggs
2 cups whole milk
3 cups coarsely shredded Gruyère cheese (9 ounces)
Directions
1. Preheat the oven to 400°. Line two 12-cup muffin tins with paper baking cups. In a medium bowl, whisk the cornmeal with the flour, baking powder, sugar, salt, pepper and cumin.
2. In a large bowl, using an electric mixer, beat the butter at high speed until light and fluffy. Beat in the eggs, 1 at a time. At low speed, beat in half of the milk, followed by half of the dry ingredients. With a rubber spatula, fold in the cheese and the remaining milk and dry ingredients.
3. Spoon the batter into the baking cups; fill them to within 1/4 inch of the rims. Bake the muffins for 30 minutes, or until golden. Transfer to a rack to cool
Make Ahead
The muffins can be frozen for up to 2 weeks. Thaw the muffins and reheat before serving. Recipe from Food & Wine Magazine |
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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 1,035 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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