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This week at the Market:
Apples, Cucumbers, Melons, Peaches, Plums, Salad Greens and Sweet Corn
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| We Love Your Dogs... |
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However, we have noticed an increase in issues related to having them at the market. We know it's busy this time of year and merely want to ensure that all guests and vendors can enjoy the market. Please help us stay dog friendly by:
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Keeping your dog off all of vendor tables;
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Using a leash and remaining aware of your pet at all times;
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Cleaning up promptly after your pet in the event of an accident;
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Respecting the requests of vendors and BRFM volunteers.
Thank you! |
| Answer to Last Week's
Trivia Question: |
Believe it or not, peaches are
a member of the rose family.
See right for a tasty recipe!
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Market Trivia | |
TRUE or FALSE?
Every variety of heirloom tomato
is genetically unique? |
Musical Guest: Robert Bruce Scott
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Don't forget to stop by the entertainment booth and catch a few songs by Robert Bruce Scott.
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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Fans on Facebook and Twitter |
You can also find the latest news, share your recipes and photos, start a discussion, and join the other 1,078 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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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. |
| Sign Up For the BRFM Newsletter |  |
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Vol. 14 No. 19 | Aug 12, 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: Schacht Farms
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Schacht Farm , Matt and Mandy Corry, along with our son Abe, raises free-range chickens for eggs and meat, free-range turkeys, pastured hogs and grassfed (and finished) cattle in south-central Indiana. Both the land and the animals are managed naturally, without the use of chemicals of any kind. Animals are raised outdoors in their natural environment, where they are free to express their species-specific behaviors. They believe this makes for happy animals and ultimately, healthy customers. Schacht Farms is currently accepting orders for September/October/November CSA shares as well as orders for Thanksgiving Turkeys. Stop by their booth for more information or visit them online at www.schachtfleecefarm.com/ |
Ginger Peach Skillet Jam
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| One of my first adventures at the Broad Ripple Farmers Market resulted in the purchase of a 20-pound box of peaches. Let's just say, we ate a lot of peachy concoctions that week, including this delicious (and super easy) jam. While it's great on toast, it also pairs beautifully with grilled chicken, pork tenderloin or scallops.
Ingredients
- 1 pound(s) (about 2 medium) ripe peaches, peeled and mashed
- 2 tablespoon(s) powdered fruit pectin
- 1/2 teaspoon(s) margarine or butter
- 1 cup(s) sugar
- 2 teaspoon(s) fresh lemon juice
1/2 teaspoon(s) fresh ginger, peeled, minced
Directions
- In 12-inch skillet, heat peaches, pectin, and margarine or butter over medium-high heat, stirring constantly, until mixture is hot and bubbly. Stir in sugar, lemon juice, and ginger; heat to boiling. Boil 1 minute; remove from heat.
- Pour hot jam into two 1/2-pint jars with tight-fitting lids. Cover and refrigerate until jam is set and cold, about 4 hours. Store jam in refrigerator and use within 3 weeks.
Recipe originally printed in Good Housekeeping magazine. |
| Upcoming fundraiser for Kelly Funk
of Seldom Seen Farm |
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Slow Food Indy will host a one-of-a-kind fundraising dinner on August 22nd. The dinner will benefit Kelly and John of Seldom Seen Farm, who are active SFI members and former Terre Madre delegates. Kelly is being cared for at a long-term acute care facility and remains in a coma.
Chef John Egerton and others will be preparing a proper New England Lobster using sustainably caught lobster and mussels and local vegetables. Given the fundraising goals of this event, the cost is $75 per person. Trust us, you will be nurtured by a wonderful meal, great company, and the piece of mind that your dollars will go to help wonderful farmers and wonderful people who are invaluable to our community. Click here to buy tickets. The recovery fund established at Huntington Bank remains active. 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 that 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. |
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