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Vol. 15 No. 7
| May 19, 2011
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The Market is open rain or shine, every Saturday morning from early May to mid-November,
from 8:00 a.m. until 12:00 noon. We're located in the parking lot behind
Broad Ripple Magnet High School, 1115 Broad Ripple Avenue. View Map.
The Broad Ripple Farmers Market is a non-smoking market.
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This Week at the Market:
Pea Shoots,
Asparagus, Poultry,
Bedding Plants,
Spinach, Shiitakes, Rhubarb and Lettuces
 
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Focus On: En Papillote
While it may look like a fancy technique for seasoned chefs, cooking en papillote (in parchment) is actually quick, easy, and healthy. Parchment paper rolls are easy to find in the grocery store. Basically, the package holds in moisture to steam the food. The moisture can come from the food itself or an added ingredient such as water, wine or broth.
For busy families with children, this is an ideal method for making a quick healthy meal. Set out the individual protein portions and a variety of chopped or julienned vegetables, seasoning, and liquid for steaming. Then let everyone (including the children) build their own customized packet and fold to seal it. (Parents should supervise the opening of the packets due to the steam.) Cleanup is a breeze - just crumple up the paper and toss it in the trash. What could be easier?!!
Click on these links for a step-by-step primer on cooking in parchment from about.com and for more tips and recipes from marthastewart.com.
Once you know the basic technique, you can invent your own en papillote creations using all of the wonderful fresh ingredients from the Market! For a delicious chicken recipe from Real Simple, click here. Following is a recipe for salmon cooked in parchment that uses fresh pea shoots and shiitake mushrooms (both available from our vendors).
Sesame Salmon with Shiitake Mushrooms and Pea Shoots
"I have read recipes for years that used the technique of En Papillote, but assumed that it would be time-consuming and complicated. When I saw this recipe that used so many spring ingredients available at the Farmers Market (and the photo was enticing!), I decided to give it a try. To my surprise and delight, it was both simple to do and quick to cook. And the presentation will wow your family and guests!"
~ Barbara Wilder, Market Master
Ingredients
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
- 1 tablespoon +1 teaspoon fresh lemon juice
- 4 cups thinly sliced shiitake mushrooms (8 ounces)
- 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
- Coarse salt
- 2 teaspoons toasted-sesame oil
- 1 teaspoon black sesame seeds
- 1/3 cups fresh pea shoots (2 ounces)
Directions
- Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
- Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
- Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.
Sesame Salmon Recipe courtesy of Martha Stewart Living
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Market Trivia: Pea Shoots
Unlike pea sprouts, which are often marketed as "shoots," these leaves and tendrils are grown in the soil. (Sprouts, with their long stems and tiny leaves, are actually sprouted peas grown in water.)
(image by Emily Ho)
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Adopt A Yard Sign!
For $5, you can support and promote the Broad Ripple Farmers Market by adopting a sign and displaying it in your yard. The $5 covers half the cost of the sign to the Market and helps us spread the word to friends and neighbors around town. Signs are available at the Information Booth at the Market each week.
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Vendor Profile: Rosie's Riblets
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Rosine Lewis serves up
her famous riblets. |
Rosine Lewis of Rosie's Riblets learned a lot from her mother and father, who instilled in their children the values of hard work and commitment to family, friends and God. At an early age she got the entrepreneurial bug and discovered her true love to be catering with her mother's recipe for extraordinary BBQ sauce and ribs.
After a stint working in the "Dust Bowl," Rosie opened her first location in Indianapolis. Eventually she moved to the east side and enlisted her family to help her in the business. Now based in Lawrence, she also promotes the great taste of Hickory and BBQ at farmers markets and festivals around the state, and her loyal customers are thankful she does!
She is known to her friends as Rosine "Ribs for Life" Lewis. "In the beginning God created Adam, and then with the rib of Adam he created Eve. With this said and done, Rosine took the rib and created riblets!" Come taste for yourself at the Market!
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This Week's Vendors
To view a map of this week's vendors and the locations of their booths, click here. Or stop by the BRFM Info Booth on Saturday morning, and we'll be happy to help you find your favorite vendors. |
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Musical Guest: Jared Rust
Don't forget to stop by the entertainment booth and catch the always popular folk and bluegrass artist, Jared Rust. Jared has enthusiasm, energy, and a great voice; plus, the kids adore him!
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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Voting is now open in the 2011 NUVO Best of Indy Readers' Poll! Click here and go to Shop Local and Best Local Food Vendor to vote for Broad Ripple Farmers Market!
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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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