Wednesday Market Café      

There's something new at the Wednesday Market in Broad Ripple Park. We've added café-style tables and chairs down the center of the "Main Street."  Now our Market customers can sit and nosh on delicious ready to eat foods from our vendors and listen to live entertainment before heading home with their fresh produce and other local artisan goods.  

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This past Wednesday, Market-goers tried out the new Café and pronounced it a huge success. Come sit for yourself, every Wednesday evening from 5-8:00 p.m. through September!

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Welcome to the Wednesday Evening Market

Hill Top Farm - Paul and Carol Grogg

Indiana-farmed game birds, yellow perch,

Swissland cheese and farm-fresh eggs

Vendor Profile: Byrne's Grilled Pizza       

Dot Reinstrom had a pizza dough recipe stuck in the back of a drawer for years before she got around to trying it.  That nearly-forgotten recipe inspired an entrepreneurial adventure that is part of the hottest food trend in Indianapolis.  The Reinstrom family named their new business after the late Father Jim Byrne of Holy Cross parish.  Father Byrne's smiling face is featured in the company logo, and he seems to be enjoying the enthusiastic reception their Grilled Pizza gets at our Wednesday Market.

Husband Ken had a deli business in his background, so he had some idea of what it might take to get started and the whole family has gotten involved from manning the grills to doing the accounting. All of the dough is made from scratch and hand-rolled, resulting in an authentic, thin, cracker-like crust that some say reminds them of pizza in Rome. They use fresh ingredients and have wonderful combinations like their specialty, which uses no tomato sauce, but includes pesto, artichoke hearts, fresh spinach and tomatoes and four cheeses.  

Byrne's Grilled Pizza started out at Flat12 Bierworks in the back parking lot, and is still a regular weekend fixture there and at special events. They also set up once a month at Easley Winery and are considering going into some additional farmers markets since they have had such a great reception in Broad Ripple. We've seen a lot of Market customers heading home on Wednesday evening with bags of fresh produce and a pizza box!  

 For more, go to www.ByrnesPizza.com and follow them on facebook or twitter.

Focus On: Hard-Cooked Eggs

As we gear up for Indpendence Day, many of us will include eggs on the menu. Whether deviled or in a salad, the path to the perfect hard-cooked egg is fraught with uncertainty. Chef Sam Brown from Second Helpings guides us in our quest to achieve a golden-yolked beauty that tastes delicious and peels perfectly. It's as easy as 1, 2, 3, 4!

1. Bring eggs to room temperature (eggs should be stored at 41 degrees or lower). Run them under warm water for 2-3 minutes. If an egg is too cold when it touches boiling water, it will crack and you'll have coagulated egg whites floating in your pot.

2. Fill a pot large enough to hold all the eggs you are cooking in a single layer, covered with water. Add a little salt and vinegar. Vinegar helps the egg's membrane release from the shell. This will make it easier to peel when it's done. I recommend 1 tablespoon of vinegar for every cup of water.

3. Bring the water to a slow boil. Gently add the eggs to the simmering water. Cook uncovered for 13 minutes (for medium eggs - longer for larger eggs). Timing is important for a perfectly cooked egg. If they're exposed to too much heat, the yolk will develop sulfur, resulting in a greenish yolk and a smelly egg.  

4. Immediately submerse the cooked eggs in a bowl filled with ice water. This stops the cooking process and allows you to handle the eggs more quickly. Hard-cooked eggs are easiest to peel right after cooling as the colder temperature causes the egg to contract slightly in the shell.

If you follow these directions, the yolk will be yellow all the way

around, moist and delicious. Just add a little salt and pepper and you'll have a wonderful hard-cooked egg.

Note: Very fresh eggs can be difficult to peel. To ensure easy peeling, buy and refrigerate farm fresh eggs for 7-10 days in advance of cooking. This allows the eggs time to take in air, which helps separate the membranes from the shell. Farm fresh eggs are available from several Market vendors. 

Now that you have perfectly hard-cooked eggs, try these ideas for a delicious addition to your holiday feast.

Incredible Edible Egg Dippers 

Garden Egg Salad 

Herbed Deviled Eggs  

Second Helpings is a not-for-profit that turns donated food into nutritious meals to feed hungry people in central Indiana. They also train disadvantaged adults for careers in the culinary field. Chef Sam Brown is the Director of Culinary Job Training. For more information about Second Helpings go to www.secondhelpings.org.     

Musical Guests:      Wednesday Market - Ted Kirkendall   

                                    Saturday Market - Chad Mills   

Chad Mills

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

Ted Kirkendall is a blues vocalist, string instrumentalist, recording artist, and a regular at the Slippery Noodle Inn.  Visit Ted's website here.  

Indianapolis native, Chad Mills is an acoustic singer and songwriter in the folk rock genre.  Visit Chad's website here.  

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.  

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