BRFM Assistant Market Master, Susie Strickland, coordinates vendor and volunteer relations, manages the BRFM email, and works with the BRFM team on marketing and special events.    

Q:  What are your favorite things about the Market?

A: I always look forward to getting farm fresh eggs at the market.  I feel much better about how the chickens are living their lives along with the knowledge that I'm getting the most healthful eggs I can.  I get pretty excited when white turnips are in season -- nature's candy!  I confess that the wonderful assortment of delicious baked goods and the immediate gratification of my sweet tooth are high on my list. 

 Q: How did you become a BRFM volunteer?

A: I've been a long time market customer.  When Barbara [Wilder] started up the information tent and asked if I'd be interested in helping out, it sounded like a great way to get more involved in something I really enjoyed and felt was important.

Q: Who does the cooking at your house?

A: My husband does the majority of cooking in our home. He says it's a relaxing and creative outlet for him, and I do want my husband to be happy! 

Q: How do you incorporate items from the Market into your meals?

A:  I like a nice crunchy salad full of the wonderful fresh produce I can pick up at our market, so that's my main culinary contribution.  Of course I'm not above trying out some of the recipes in our newsletter and usually gravitate toward the desserts -- again, my sweet tooth!

Q:  What first comes to mind when you hear the term "farmers market"? 

A: The first thing that comes to mind is people, community,  and the other phrase "mindful eating".  I love how a piece of asphalt can, for one morning a week, become a destination for people to shop, meet friends, hear some music, and support locally grown and produced food.     

Featured Recipe: Risotto with Butternut Squash and Leeks
Source:  TasteBook.com 

Ingredients

1 large butternut squash (about 2 pounds), peeled, seeded, cut into ½-inch pieces

4 tablespoons olive oil

6 cups (about) chicken stock or canned low-salt chicken broth

3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)

2 cups arborio rice or medium-grain rice

½ cup dry white wine

½ cup whipping cream

½ cup grated Parmesan cheese

Directions 

1. Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.
2. Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
3. Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add ½ cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock ½ cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Last month we incorrectly reported the winter market at Traders Point Creamery was through March.  It's actually through April!  

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 through November, from 8:00 a.m. until 12:30 p.m. We're located behind Broad Ripple Magnet High School, 1115 Broad Ripple Avenue.

Market Master:  Barbara Wilder
Newsletter Coordinator:  Elizabeth Crist Darby