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Vol. 15 No. 20
| August 17, 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 Markets:
Eggplant, Tomatoes,
Melons, Peaches,
Raspberries, Plums,
Zucchini, Yellow Squash,
Peppers, Beets,
Sweet Corn, Cucumbers, Green and Yellow Beans,
Potatoes, Onions,
and much more!
 
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Volunteer Profile: Carol Isaacson
How did you become a BRFM volunteer?
I am a BRVA member and saw a plea for volunteers in the BRVA newsletter. I believe this is my 4th year volunteering at the Market.
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Carol Isaacson, our BRFM green transportation guru. |
What are your favorite things about the Market?
The activity level -- it is always hopping, rain or shine. I love seeing friends and neighbors there too. It is a great way to catch up and get groceries at the same time. Also, I get excited when certain crops come in - white turnips, blueberries, watermelon, and apples.
What do you do when you are not at the Market?
I have a very active 8-year-old boy, so we are always cheering him on at some sporting event -- baseball, soccer, basketball, lacrosse -- you name it. Otherwise, you can find me bike riding, running, or trying to coax my garden to produce something more than weeds.
What would you tell someone who was thinking about volunteering with the Market?
What are you waiting for? We have a great market and a great group of volunteers who would like to keep building and enhancing the BRFM experience. We would love to have you join us!
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All About: Salting Eggplant
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Eggplant from the Market
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The salting process accomplishes two goals: it pulls out juices that carry bitter flavors, and it collapses the air pockets in the sponge-like flesh, preventing it from absorbing too much oil and getting greasy if you are sautéing or frying. Salting may not be necessary with dry methods like grilling or roasting.
Peel and then slice, cube, or quarter the eggplant, depending on the recipe. Sprinkle generously with salt and let sit in a colander for an hour. Rinse to remove the salt; squeeze a few pieces at a time to get out most of the moisture; then pat dry with paper towels. (Salting can also help prevent discoloration as does brushing with lemon juice.)
(Excerpted from "How to Cook Eggplant to Tender Silky Perfection" by Ayla Algar at finecooking.com.)
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Focus On: Eggplant
A couple of days ago, my husband brought home some chanterelle mushrooms he found (can't tell you where), and we cooked them up with a variety of small eggplant from Fields Farm Fresh and some of Artisano's truffle oil. OMG! So I started looking for more ways to prepare eggplant. A classic French recipe using eggplant (and lots of other Market buys) is Ratatouille. The vegetables can be prepared a variety of ways including grilling, stewing and sautéing, but roasting is excellent!
Roasted Ratatouille
from Susan Voisin and Fatfree Vegan Kitchen
4 large Japanese eggplants or 2 small globe eggplants (about 1 1/2 lbs.)
2 large zucchini 2 bell peppers, cut into 3/4-inch pieces 12-16 ounces cherry or grape tomatoes 1 large onion, chopped 6-8 cloves garlic, sliced 1 tablespoon fresh chopped rosemary salt and pepper olive oil spray Preheat the oven to 425F. Cut the eggplants and zucchini into pieces approximately 3/4-inch. For slender eggplants, I simply slice them; larger Japanese eggplants are halved lengthwise and sliced. Zucchini are quarter lengthwise and sliced. Cherry and grape tomatoes are left whole because they will cook more slowly that way, in sync with the other vegetables, but if you use regular-sized tomatoes, cut them into 1-inch pieces. Spray an extra-large baking dish with olive oil, and add all vegetables. Toss them with the rosemary, and sprinkle with salt and pepper. Spray the top lightly with olive oil and place in the oven. Bake for 20 minutes and stir. Bake for about 20 more minutes, stirring every 10 minutes. Cook until vegetable are tender but not dried out; some liquid should remain in the dish.
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Musings On the Market
The message below was recently sent from one of our volunteers to her fellow volunteers at the Market. We felt it expressed the Market experience so well that we should share it with our readers. I intended to make a salad with the lemon cucumber I bought today from Sunny Creek Farm at the Market. Instead, I ate most of it slice by slice as I prepared the  | |
Heirloom beans from the Market
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tricolor haricots verts (green beans, purple-skinned beans, and wax beans. I consider wax beans an emblem of organic farming.) They are on the stove with a candy onion for flavor. The purple color magically disappeared from the beans during cooking. They are now green! My taste-tester just said "Wow" to the beans sampled. The lemon cucumber slices have a star shape in the middle, and five beautifully shaped seed chambers. They have wonderful taste, but no lemon taste -- just yellow color on the outside. I am sautéing the white eggplant with the purple striped eggplant. It's so good that I will probably have most of it eaten before supper time. Not to worry -- I have three more I will cook! -- Julia |
Green Transportation Raffle for August
Just because a winner has been chosen for July doesn't mean the fun is over. If you use alternative transportation to come to the Market, you can visit us at the BRFM Information Table at either the Wednesday Evening or the Saturday Morning Market to enter the raffle for this month. Our new prize for August is a rolling cooler from Coleman. So walk, bike, carpool, or take the bus, and enter to win. We will draw another winner at the end of August. See you at the Market!
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Musical Guests: Wednesday Market - Ruditoonz
Saturday Market - Ted Kirkendall
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"Rudi" |
Don't forget to stop by the entertainment booth at either market and catch our musical guest of the day.
Scott Rudicel, ("Rudi" to friends and fans) has been playing guitar for over twenty-five years and singing since his parents can remember. Visit his website here.
Ted Kirkendall is a blues vocalist, string instrumentalist, recording artist, and regular at the Slippery Noodle. For more information about Ted, click 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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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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