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Vol. 14 No. 31
| Nov. 4, 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!
We still want to hear from you! 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 to all those who have already taken the survey. We look forward to reviewing your thoughts, comments and suggestions.
Sincerely,
Barbara Wilder, BRFM Market Master |
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BRFM Veggies Featured in the Vienna Vegetable Orchestra
Experience the Midwest premiere of the Vienna Vegetable Orchestra this Saturday. Worldwide one-of-a-kind, the orchestra makes instruments and music from fresh vegetables -- like a pepper trumpet and a leek violin -- in front of a live audience. The stunning sounds that result are contemporary, jazzy, and new, and will feature BRFM vegetables. Participants are also invited to be a part of the onsite cookbook swap: bring a gently used cookbook and take one home.
This event is part of the 2010 Spirit & Place Festival. Visit the 2010 Spirit & Place Festival website or the Indianapolis Museum of Art website. |
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Green Transportation Winners
Congratulations to October Green Transportation Winners:
Bill Messer
Nathan Notell
Cora Steinkamp
And thanks to everyone who sought alternative ways to travel to the market this season! |
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Market Trivia
This week's question:
According to the National Turkey Federation, how many turkeys are eaten on Thanksgiving each year?
Answer to last week's question:
The ancient Egyptians first discovered how to make bread rise.
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Thanksgiving Breads and Rolls
If your idea of the perfect bread for Thanksgiving dinner is a tube of those little yellow roll-up things, you may want to to stop reading. The truth is bread (including dinner rolls and biscuits) does not come from a tube. If you've never made bread before, don't worry! Making bread is easier than you think, and before you know it, the sinfully delicous scent of fresh bread will fill your house.
Featured Recipe: Molasses Oatmeal Bread
This recipe has been a family favorite for years and is more often referred to as Mountain Bread. For a milder tasting bread, use mild molasses and a light colored honey.
Yield: 2 loaves
Ingredients:
1TBSP shortening
1 C old fashioned oats
1/4 C molasses
1/4 C honey
2 C boiling water
31/4 tsp yeast (aprox. 1.5 small packages)
1/4 C lukewarm water
2 TBSP sugar
1 tsp salt
1/2 tsp baking soda
4 1/4 C flour
- Combine shortening, oats, molasses, honey and boiling water in a large heat proof bowl. Stir until shortening melts and set aside to cool slightly.
- In a small bowl, combine yeast and 1/4 c lukewarm water and set aside for 5 minutes. **Test the water before measuring. It should feel warm against your wrist but not hot.
- Once the oat mixture has cooled to lukewarm, add in the yeast mixture and stir gently. Then add in all the dry ingredients and stir until the dough comes together and begins to pull away from the sides of the bowl.
- Turn out on to a clean counter or large cutting board covered with flour and kneed until smooth and moist, but not sticky, aproximately 5-7 minutes, adding more flour a small amount at a time to keep the dough from sticking to the counter. **Kneeding can also be done in a stand mixer with a bread hook.
- Place dough into a large greased bowl and cover with damp hand towel and set aside in draft free place to rise until doubled in size, about 11/2 hours for regular yeast, 45 minutes for fast acting yeast.
- Punch the dough down and shape into two loaves. Place each loaf in a greased loaf pan and set aside until dough rises almost to the top of the pan
- Preheat oven to 325 degrees and place baking rake in middle of oven. Bake the bread for 1 hour or until golden brown. Bread is done when it sounds hollow when tapped.
- Cool 5 minutes in the pan and then turn out onto wire racks.
More recipes to try on the BRFM recipe blog:
Click on the above titles for the full recipes on the BRFM website. |
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This Week's Vendors
This Saturday is your last chance this season to get bread from Brotgarten. Also, Rene's and Capriole are done for the year.
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: Bill Bailey
Don't forget to stop by the entertainment booth and catch a few songs by Bill Bailey.
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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