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Vol. 15 No. 4
| April 28, 2011
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We're open rain or shine, every Saturday from May to November, from 8:00 a.m. until 12:00 p.m. We're located behind Broad Ripple Magnet High School, 1115 Broad Ripple Avenue. View Map
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Opening Day is
Saturday, May 7th!
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Pssst, can you keep a secret? An idea has blossomed into a wonderful surprise, and we're looking forward to sharing some really exciting news with you. But, mum's the word until opening day! You'll be there, so we can tell you in person, right? |
Victory Garden at Decorators' Show House
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The garden in its early stages. |
The Broad Ripple Farmers Market and the Marion County Master Gardener Program have teamed up with the 2011 Decorators' Show House to recreate an authentic Victory Garden. The Victory Garden originally planted on this site was probably established around 1943, when the rationing of food for WWII was a compelling force for the development of home gardens. The old orchard and grape arbor, as well as concrete vegetable beds and cold frames tell of a time when the garden was quite prosperous. By late 2010, they had fallen into great disrepair.
For this event, the beds have been cleaned up and planted to show spring vegetable and herbs, along with various ways to extend the season for warmer weather vegetables. We have also included a children's garden, demonstration compost bins, and a greenhouse. The hill between the lower orchard and grape arbor and the garden beds have been planted with late-blooming daffodils and spring violas.
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The children's garden. |
The Decorators' Show House opens Saturday, April 30 and runs through Sunday, May 15th. As an added bonus, guests will be be able to shop at BRFM mini-market on Sundays. For more info, visit www.showhouseindy.com. The garden was designed by the Marion County Master Gardener Association.
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The History of Victory Gardens
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Copyright © 2007 Davenport Library Info Café |
Victory gardens were vegetable gardens planted during the World Wars to ensure an adequate food supply for civilians and troops. Government agencies, private foundations, businesses, schools, and seed companies all worked together to provide land, instruction, and seeds for individuals and communities to grow food. From California to Florida, Americans plowed backyards, vacant lots, parks, baseball fields, and schoolyards to set out gardens. Children and adults fertilized, planted, weeded, and watered in order to harvest an abundance of vegetables. Colorful posters and regular feature articles in newspapers and magazines helped to get the word out and encouraged people to stick with it. The goal was to produce enough fresh vegetables through the summer for the immediate family and neighbors. Any excess produce was canned and preserved for the winter and early spring until the next year's victory garden produce was ripe. Throughout the World War II years, millions of victory gardens in all shapes and sizes -- from window boxes to community plots -- produced abundant food for the folks at home. While the gardens themselves are now gone, posters, seed packets and catalogs, booklets, photos and films, newspaper articles and diaries, and people's memories still remain to tell us the story of victory gardens. |
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Market Trivia: Radishes
According to foodreference.com, radishes were first cultivated thousands of years ago in China, then in Egypt and Greece. Radishes were so highly regarded in Greece that gold replicas were made. The radish did not make its way to England until approximately 1548. By 1629, they were being cultivated in Massachusetts. Next week's feature item: Asparagus |
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Featured Recipe:
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
by Tasha de Serio from Bon Appétit, April 2011
Makes 4 side-dish servings
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb. Ingredients - 2 bunches medium radishes (such as red, pink, and purple; about 20)
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
Directions
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in a large skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Nutritional analysis provided by Bon Appétit Per serving: 101 calories, 11 g fat, 0.4 g fiber
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Countdown to opening weekend . . . 9 days! We can't wait to see you!
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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 through November, from 8:00 a.m. until 12:00 p.m. We're located behind Broad Ripple Magnet High School, 1115 Broad Ripple Avenue.
Market Master: Barbara Wilder
Newsletter Coordinator: Jinny Sauer Bastianelli
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