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Vol. 14 No. 29
| Oct. 21, 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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Open Saturdays
through
November 20!
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Tell Us What You Think!
Although the end of the 2010 season is quickly approaching, we are already thinking about next year. Your feedback is very valuable to the advisory committee. Please take a few minutes to complete a brief survey. Click here to access the survey.
Thank you in advance for your participation. We look forward to reviewing your thoughts, comments and suggestions.
Sincerely,
Barbara Wilder, BRFM Market Master |
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Thanksgiving Primer
As the leaves start falling, and the cool air rolls in, it's time to start thinking about Thanksgiving.
Whether you're a first time host, a seasoned pro, or a guest at someone else's soiree, BRFM has tips to make your holiday perfect.
Each of the next 5 newsletters will tackle one aspect of your meal. Below is the schedule. Feel free to email suggestions to us or post them on the BRFM Facebook page.
Oct 21: Part 1, Appetizers and Starters
Oct 28: Part 2, Seasonal Sides and Vegetarian Entrees
Nov 04: Part 3, Breads and Rolls
Nov 11: Part 4, Turkey
Nov 18: Part 5, Desserts and Wine Tips
Stained glass turkey image from Alpine Stained Glass |
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Market Trivia
This week's question:
True or False? Brussels Sprouts are named after the city in which they were first grown.
Answer to last week's question:
Canada produces over 80% of the world's maple syrup supply. Quebec tops the production list, and Ontario comes in fourth.
Here in the US, Vermont and New York states lead production.
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Vendor Profile: Burton's Maplewood Farm
and The American Persimmon Company One family, two amazing Indiana companies
 Tim and Angie Burton are the backbone of Burton's Maplewood Farm. They moved to the farm in 1999 with their two children, Greg and Mallery. Since then, the nest has emptied, so to say, but is filling back up. Tim and Angie enjoy sharing with and learning from others how to become more self-reliant from what's grown on the family farm. They are active members of the Hoosier Environmental Council, as well as partcipants in many local organizations. In addition, the Burtons host the National Maple Syrup Festival, which is "always the first and second weekend in March" in scenic Jackson County.
So how do you turn maple syrup into persimmon pudding? The story goes something like this. . .
Greg married Sabrina Rouse in 2005, a local girl from Freetown, Indiana. They both attended The University of Montana - Missoula, where Greg studied history and Sabrina completed a BA and Masters in Business. The two of them spent many weekends out hiking the mountains and fishing the rivers. In 2008, their family expanded. They became parents to two wonderful beautiful girls. In March they adopted a German Shorthaired Pointer named Skyy Belle Burton and that July, they welcomed their first daughter, Brynn, into the world. With so much joy and love for their family, they decided that they needed to be closer to all four grandparents. On December 13, 2008, they packed up all their belongings and headed back east to the rolling hills of Southern Indiana. It was then that the established The American Persimmon Company.
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5 Make-Ahead Thanksgiving Starters
Let's face it, when you start cooking at the crack of dawn, you're bound to get hungry. These easy treats will satisfy the pre-meal munchies, and all can be made in advance.
Featured Recipe: Maple Glazed Pecans
Recipes adapted from Maple Grove Farms of Vermont.
Ingredients:
Oil, for baking sheets
2 cups (8 ounces) pecan halves
3 tablespoons Pure Maple Syrup
Directions:
Preheat oven to 375 degrees. Lightly oil 2 baking sheets.
Stir together pecans and maple syrup in small bowl to coat nuts with syrup. Spread pecans in single layer on 1 of the prepared baking sheets. Bake about 5 minutes, stirring once, until syrup is bubbling vigorously. (CAUTION: syrup mixture will be extremely hot.) Immediately spread glazed pecans in single layer on the other prepared baking sheet. Cool. Nuts will become crisp as they cool. Makes 2 cup.
Four more recipes to try:
Click on the above titles for the full recipes on the BRFM website.
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This Week's Vendors
Every week is a little different this time of year at the market. The change in seasons means new faces, and some familiar 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. Or stop by the BRFM Info Booth on Saturday, and we'll be happy to help you find your favorite vendors.
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Musical Guest: Patchwork
Don't forget to stop by the entertainment booth and catch a few songs by Patchwork. You can visit Rick and Holly'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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