Wednesday Market Opening   

Our first Wednesday Market last week was a great success! The diverse crowd even included a pot-bellied pig! Customers told us that they were pleased to have a weekday evening market opportunity. Vendors felt that it was one of the best weekday markets they have seen. 

This Wednesday (tonight!), the layout of the "Main Street" will run east to west.  Enjoy grilled pizza, fish tacos, crêpes or strawberry shakeups while you shop. And as always, you'll find the fresh produce and local products the Market is known for.  

Volunteer Profile: Lisa Davitt    

How did you become a BRFM volunteer?
I just knew I loved local food and farmers markets, but did not know a lot about BRFM at the time.  I joined on opening day of last year, and from the start I was hooked. 

What are your favorite things about the market? 
I love our market because we have a great variety of vendors with a strong focus on things that are naturally grown and locally sourced. All of our vendors are so friendly and always willing to help solve the market's mysteries, such as how to eat kohlrabi. 

Lisa Davitt, BRFM volunteer

What do you do when you are not at the market?
I am a school social worker for IPS schools and I love my job!  I like to go hiking and often take day trips to Southern Indiana with our dog Nia.  I also enjoy running and I'm starting my own vegetable garden this summer. 

What would you tell someone who is thinking about volunteering with the market?
They will not regret it! We always have fun.  While there are duties to be done, there is always time to enjoy the market, have fun with the other volunteers, visit with vendors, and SHOP. 

For more information about volunteering at the market, send an e-mail to elizabeth@broadripplefarmersmarket.org.

Focus On: Kohlrabi 

Kohlrabi is a member of the cabbage family and more mildly flavored than broccoli or cauliflower. Although it is sometimes mistaken for a root vegetable, it actually grows just above the ground. There are two varieties, the purple globe and the pale green. Both have creamy white flesh that is edible either raw or cooked.  

The word "kohlrabi" is German for "cabbage turnip." It was a favorite of Charlemagne, who ordered it to be grown in all the lands under his reign.  The Holy Roman Emperor might have enjoyed this delicious recipe that also uses kale and roasted pistachios!  

Sautéed Kale with Kohlrabi

from Gourmet Magazine, Sept. 2009, by Ian Knauer

Ingredients:  

• 1 1/4 pounds kohlrabi, bulbs peeled 
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup extra-virgin olive oil, divided
• 2 pounds kale (2 bunches), stems and center ribs discarded
• 5 garlic cloves, finely chopped
• 1/3 cup salted roasted pistachios, chopped

Preparation:

Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

For something new and exciting on your dinner table this week, try these three healthy and tasty recipes using Kohlrabi from the Market.

Musical Guests:      Wednesday Market - Cara Jean Wahlers 

Cara Jean Wahlers

  Saturday Market - Ted Kirkendall  

Don't forget to stop by the entertainment booth at either market and catch our musical guest of the day. 

Cara Jean Wahlers is a classically trained singer, guitarist, songwriter, and Broad Ripple resident. She has performed at the Saturday Market to rave reviews. Ted Kirkendall is a blues vocalist, string instrumentalist, recording artist, and a regular at the Slippery Noodle.

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.  

This Week's Vendors  

The June 26th Dinner in the Garden Is Sold Out!

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, 8 a.m. to 12 noon at Broad Ripple Magnet High School, 1115 Broad Ripple Avenue and every Wednesday from June through September, 5 until 8 p.m. in Broad Ripple Park, 1550 Broad Ripple Avenue.   

Market Master:  Barbara Wilder 

Newsletter Coordinator: Jinny Sauer Bastianelli