|
|
Vol. 14 No. 26
| Sept. 30, 2010
|
| 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
|
|
|
|
|
|
|
This Week At the Market:
| Apples, Beets, Cider, Eggplant,
Green Beans, Peppers, Pumpkins, and Squash Open Saturdays
through November 20!
|
|
|
This Week's Vendors
Fall harvest is in full swing, and the market is still bustling. This week you will find the following new vendors:
- Amazing Potato Chip Company
- Sweet Artisan Marshmallows
Persimmon fans, mark your calendars for next Saturday, October 9, when The American Persimmon Co. will return to the market. In addition to offering persimmon pulp, they will sell homemade persimmon pudding.
Also keep watching for the arrival of Wild Alaska Salmon and Seafood. Check next week's newsletter for more details.
Vendors who will not be at the market this Saturday include:
- 3 Days in Paris (Market Fresh Crepes) - back next week
- My Dad's Sweet Corn - out for the season
- The Apple Works - out for the season
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.
|
|
Green Transportation Winners
 Congratulations to September Green Transportation Winners . . .
-
Chris Carlson
-
Lynn Levy
- Carl Basile
Be sure to stop by the Info Booth to claim your prize!
Not your lucky month? That's OK; enter each week that you walk, bike, or carpool to the market. We'll draw three more names at the end of October.
|
|
Market Trivia
Question:
When and where did the first persimmon trees grow in the United States?
Answer to last week's trivia question:
According to the USDA definition, free-range means that animals been allowed access to the outside.
|
|
Vendor Profile: Skillington Farms
 Skillington Farms, Inc., is a central Indiana family farm established in 1999, to serve Indiana and surrounding states.
Raising their animals on open pasture and with holistic and environmentally sound practices, they do not use artificial hormones, growth stimulants, antibiotics, or feed containing animal by-products.
At the market you'll find an assortment of fresh meat, including poultry and pork in various cuts. They also offer farm fresh eggs and delicious breakfast sandwiches (made fresh all morning), featuring their own pork sausage.
Advanced orders are accepted. Learn more by visiting their website, www.skillingtonfarms.com.
|
|
Julia Child's Roast Chicken
We don't know about you, but this fall has been extraordinarily busy for the BRFM crew. Running from place to place, enjoying the lingering warm days and cool nights, prepping our yards for winter. . . Whew! It's time to slow down. This weekend, why not do just that and enjoy a simple slow-cooked dinner with your family or friends?
Julia Child's Roast Chicken pairs well with roasted root vegetables and butter noodles.
Recipe courtesy the Food Network and Julia Child, Julia's Kitchen Wisdom, Alfred A. Knopf, 2000
Ingredients1 (3 1/2 to 4 pound) chicken 1 small yellow onion, quartered 1 lemon, thinly sliced 1/2 cup celery leaves Salt and black pepper Butter 1 small onion, chopped 1 carrot, chopped 1/2 teaspoon dried thyme 2 cups chicken broth Directions
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken, and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
|
Musical Guest: Cara Jean Wahlers
Don't forget to stop by the entertainment booth and catch a few songs by Cara Jean Wahlers. You can visit Cara Jean'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.
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
