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Vol. 15 No. 16
| July 20, 2011
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The Wednesday Market is located in the parking lot of Broad Ripple Park, 1550 Broad Ripple Ave.,
every Wednesday evening, 5 until 8 p.m. from June through September.
The Saturday Market is located behind Broad Ripple Magnet High School, 1115 Broad Ripple Ave.,
every Saturday morning, 8 a.m. until 12 noon, from early May to mid-November.
View Location Maps
The Broad Ripple Farmers Market is a non-smoking market.
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This Week at the Market:
Indiana Sweet Corn,
Beets, Cucumbers,
Tomatoes, Potatoes,
Zucchini, Yellow Squash,
Peaches, Cherries,
Raspberries, Blackberries,
Fermented Vegetables, Kombachus, Water Kefirs,
and more!
 
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Rent A Sign - Support the Market 
You can support the Broad Ripple Farmers Market by renting a yard sign for the season. The cost is just $5 to rent one of our beautiful signs to display in your yard. The money will help the BRFM pay for operating expenses, such as insurance, site rental, electrical hookups, on-site signage, and more, while promoting the Market to your friends, neighbors and passersby. Plus, it will look great in front of your house!
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DON'T FORGET! X
Enter the Green Transportation Raffle X
at the Information Table. X
If you walk, bike, bus, or carpool to
X the Market, you are eligible. X
Winner chosen at the end of July!X
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Vendor Profile: Fermenti Artisan
Joshua Henson and Mark Cox are in their second year of business with Fermenti Artisan, making artisan cultured vegetables with an emphasis on nutrition and education that is evident when you get them talking about their products.
Every culture has a tradition of fermentation that's thousands of years old, Joshua told me. As he and Mark worked in the food industry (they have 20 years of exper ience each in the restaurant business), they began to realize that the classic techniques were not only about flavor, but also grew out of sound nutrition and health practices in a time when people were more attuned to the food they grew and produced themselves.
This eventually led to their urban farm just north of Irvington. Joshua and Mark are just the second owners, and they are enjoying the experience of growing more and more of their own food. They get help on the farm from family and friends and also from the 7th and 8th graders at Geist Montessori School, who make it part of their community service.
In addition to the fermented krauts, Latin American corditos and Korean kimchis that they specialize in, the Fermenti guys make pro-biotic beverages as well. They do Kombucha teas that are fermented for 2-3 weeks (instead of the typical 5-7 days); and some lighter water kefirs.
You can find Fermenti Artisan at the Wednesday Market weekly and the 1st and 3rd Saturday Market of each month. Follow Joshua and Mark and their adventures with urban farming and fermented foods on facebook.
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Health Benefits of Tomatoes
 Tomatoes are low in fat, very low in sodium, cholesterol-free, high in vitamins A and C and a good source of potassium that helps in controlling heart rate and blood pressure. They are also a rich source of dietary fiber and folate, iron, calcium, manganese and other minerals. Tomatoes contain antioxidants that protect against many cancers, as well as lycopene that protects skin from damaging UV rays. Although the tomato is native to central America, it is now popular and used in traditional cooking all over the world.
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Focus On: Sweet Corn
There may be more than corn in Indiana, but when it is in season, Hoosiers go mad for it. We've been seeing truckloads of fresh sweet corn at the market the last couple of weeks, so the time is ripe (so to speak) to talk about the many ways to enjoy this native American and traditional Midwestern treat.
Grilled Corn on the Cob 
4 ears of corn
Oil, for grill grates
1 tablespoon butter, cut into 4 pats
Coarse salt and ground pepper
Chili powder or paprika
Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season the corn with salt, pepper, and chili powder or paprika.
Flavored butters for your corn are one of the joys of summer grilling and corn season in Indiana. For example, you can combine butter with lime zest and juice and cilantro for a delightful addition to your grilled ears. Or add grated horseradish to softened butter for a spicy and flavorful spread that goes great with sweet corn.
There are many more ways to enjoy corn other than grilling. Here are some exciting recipes that star sunny, delicious sweet corn. Be sure to explore the Midwest Living and Martha Stewart websites which both have an extensive collection of wonderful corn recipes. Happy healthy eating!
Corn and Blueberry Relish
Macque Choux
Smoked Corn Cakes with Tomato and Sour Cream
Sweet Corn with Baby Beets and Basil
Sweet Corn Soup Hot or Chilled
Spicy Corn and Peppers
Note: Check out Byrne's Grilled Pizza next Wednesday for their special
Broad Ripple Farmers Market pizza, using sweet corn from the Market!
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Musical Guests: Wednesday Market - Witch Hazel Valley People
Saturday Market - Patchwork
 Don't forget to stop by the entertainment booth at either
market and catch our musical guest of the day. Witch Hazel Valley People is a popular group doing early 20th century, western and cowboy music at venues around central Indiana. Patchwork brings a casual, comfortable musical experience that the entire family is sure to enjoy. For more information go to their 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. |
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Vote for Broad Ripple Farmers Market
as the Best Farmers Market
on the 2011 IndyChannel A-List!
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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, 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 |
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