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Vol. 14 No. 25
| Sept. 23, 2010
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| We're open rain or shine, every Saturday from May 1 through November 20, from 8:00 a.m. until 12:30 p.m. We're located behind Broad Ripple Magnet High School, 1115 Broad Ripple Avenue. View Map
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This Week At the Market:
| Apples, Beets, Cider, Eggplant,
Green Beans, Peppers, Pumpkins, and Squash Open Saturdays
through November 20!
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Hungry? Grab A Snack
An assortment of tasty treats from Rene's Bakery |
Experts agree that shopping when you are hungry can have a negative impact on the overall process. So this Saturday, be sure to grab some breakfast and a cup of coffee before you start browsing. Not an early shopper? That's okay! We've got lunch covered too!
Vendors offering prepared foods include:
Breadsmith Brotgarten
Circle City Sweets Feast - The Art of Catering
Food Fairy H20 Sushi
Lena's Mediterranean Kitchen Market Fresh Crepes
Natural Born Juicers Rene's Bakery
Rosie's Riblets Scholars Inn Bakehouse
Skillington Farms Taste of Philly
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Market Trivia
Question:
When it comes to meat and poultry, what does the term "free-range" mean?
Answer to last week's trivia question:
According to the CDC, "Unlike its summer counterparts, winter squash is harvested at a mature age, which makes the skin hard and inedible. The skin, however, is protective and increases its storage life. Winter squash can be stored for 3 months or longer."
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Vendor Profile: Willowfield Lavender Farm
 Willowfield Lavender Farm is an organic lavender farm with approximately 2,000 plants, covering a four-acre field.
Kieran and Elizabeth O'Connor, owners of Willowfield Lavender Farm, shared this story below via their website.
"Our love of gardening and wildlife brought us to this land in 1992. Our farm includes 28 acres, many of which are woodlands providing home to a variety of plants and animals. In October, 2001, we planted our first 100 lavender plants. It has been a labor of love ever since. Lavender is one of the most beloved plants in the world, and our experience as lavender farmers has taught us why. It requires hard work and dedication, but the benefits are well worth it. In 2008, we visited the amazing lavender fields in Provence, France. The lavender was at the peak of its bloom, and beautiful beyond description. Also, in the high altitudes of that region, the finest lavender variety in the world grows wild, 'lavande du population.' This particular variety can only be found in the mountainous regions of France. Our trip to Provence has inspired us to learn even more about this most amazing plant. We are excited to share our joy in what we are learning, and we look forward to your visit to our farm where you can enjoy a relaxing stroll in our fields as you experience the 'gift' of lavender."
Learn more about Willowfield by visiting their website, www.willowfieldlavender.com.
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Tomato and Tapenade Tarts
This recipe is shared with us by BRFM friend, Becky S, and adapted from "Four Ingredient Cookbook" by Joanna Farrow. Items in bold are available at the BRFM. We think goat cheese would be a lovely substitute for the mascarpone. For other easy swaps, try replacing the tomato with roasted red peppers or sauteed mushrooms.
-Preheat oven to 425. Lightly grease a large cookie sheet and sprinkle with water.
-Unfold a sheet of pre-made, thawed puff pastry (or make your own, but the frozen stuff is so good, why bother?) onto a lightly floured surface. Using a small bowl or plate as a guide, trace out circles and cut with a sharp knife. You can make 'em any size you like--I prefer mine about 6" in diameter.
-Put pastry rounds on cookie sheet. Using the tip of the knife, score (but do not cut) a rim inside each round, about 1/2" from the edge. Then fold the edge up at the rim to make a little cup shape.
-Spread some kind of yummy stuff on the bottom of each tart. The recipe calls for black olive tapenade, which is delish, but pesto is good, too.
-Fill each tart with chopped tomatoes. Cherry tomatoes work well, too, when the regular kind are out of season. Sprinkle tarts with salt and pepper.
-Bake for about 20 min at 425, or until pastry is puffy and golden. Remove tarts and dot with mascarpone cheese. Return to oven and bake another 10 min. Cheese will melt into a yummy sauce.
That's it! They really are so easy, and you can throw anything tasty in there as filling. One box of frozen puff pastry (two sheets) will make about five 6" tarts.
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This Week's Vendors
The transition to fall and the abundance of autumn festivals means that there will be more variety in the vendors each week. With the fall harvest in full swing, though and it's time to say "good-bye" to The Apple Works. Looking for a foodie fun outing? Consider visiting the orchard and country store in Trafalger.This week,please help us welcome back new vendors: - A Taste of Philly - pretzels
- Homestead Acres - mums, pumpkins, mini hay bales, and fall decorations
- Natural Born Juicers - fresh smoothies made when you order them
Please note that some vendors' booths may move, in order to better utilize the spaces available. To view a map of this week's vendors and booth 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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Musical Guest: 91 Strings
Don't forget to stop by the entertainment booth and catch a few songs by 91 Strings. You can visit Ted Yoder's website by clicking here.
As always, the entertainment is provided at no cost to the BRFM. If you like what you hear, please consider purchasing a CD and/or leaving a tip.
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About the Market
With more than 50 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 located behind Broad Ripple Magnet High School, 1115 Broad Ripple Avenue.
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