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Vol. 15 No. 22
| August 31, 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:
Sweet and Hot Peppers,
Fresh Baked Breads,
Goat Cheese, Sweet Corn,
Peaches, Pears, Apples,
Okra, Eggplant, Tomatoes,
Zucchini, Yellow Squash,
Acorn and Butternut Squash, Cantaloupe, Watermelon,
Lavender, and more!
 
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Capriole, Willowfield and Mulberry Creek are Back
Market customers have been asking about Capriole, since they have been out for several weeks now. The good news: Capriole will be back on Saturday, and we might be lucky enough to have the owner and cheesemaker, Judy Schad, with us too. Capriole has been out because cheese orders are up, and all hands are needed on the farm to keep up with production. The bad news: Capriole will only be able to be with us for a few more markets this season. We'll get those dates firmed up soon and keep you posted. You can see Capriole's latest newsletter here. Willowfield Lavender Farm was back for the first time last week after a 6-week sojourn to Provence to hobnob with fellow lavender growers and to purchase lavender-themed products to add to their local offerings. Mulberry Creek will finally join us on Saturday for their first market this year - they got a late start because of new family addition in May and a late planting because of weather. Both Willowfield and Mulberry Creek will be at the Market for the rest of the year. |
Going Local Week
 Celebrate Indiana's GOING LOCAL WEEK 2011 by eating one Indiana local food at each meal.
By consciously choosing locally grown and produced foods, you'll enjoy fresher and more varieties of food, get in touch with the seasonality of the Indiana food shed, protect the environment, and help support the local Indiana economy. There's no one central event for GOING LOCAL WEEK 2011. The event supporters are asking participants to celebrate the event on a local and personal level. Click here for more information. |
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Vendor Profile: Cornerstone Bakery
Cindy Helmling was an accountant two years ago and wondering if her job would survive in this economy. Then she decided to take a chance on something she had started doing at age 13 -- baking bread. She now owns her own business and employs three bakers, two packers, and one driver. Her husband and two sons help out at the farmers markets, as well.
Cornerstone Bakery is located at 21st and Mitthoeffer in a small shopping center, a site that has been home to a wholesale bakery since 1976. Cindy and her crew make their breads by hand, with no additives or preservatives. Their customers
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Sunflower Wheat Bread from Cornerstone |
include local stores, over 70 restaurants, and several farmers markets. The business is growing exponentially, and although that is stressful, in this economy she feels very fortunate.
Some of their specialties include baguettes, sourdough, russetmulti-grain, marble rye, cinnamon raisin, sunlfower wheat, honey oat, and my favorite -- ciabatta (I make French Toast with it and top with fresh peaches!). Cornerstone also makes specialty breads for the markets. The last few weeks, they have had cherry chocolate bread and plan to have jalapeno cornbread this coming week. On the day I visited the bakery, they were making pizza crusts for the food service at IUPUI.
Good bread starts with good wheat; and although Indiana used to grow a lot of wheat, it now comes primarily from Kansas, the Pacific Northwest and parts of Canada. Cindy is excited about some new Indiana-grown wheat she has on order. She can hardly wait to make bread that is truly local. Her goal is "to make the very best locally-produced bread available."
NOTE: Market customers may remember Breadsmith from the Market last year and early this year. In July, Cornerstone Bakery acquired Breadsmith and has taken over their spot at both of our Markets. x |
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Guide to Peppers at the Market
 If you are like me, the array of peppers for sale at the Market can be a little bit confusing. On a recent Saturday morning, my mission was to find out who was selling what kinds of peppers. The link here will take you to my list. I found that there is a very good variety at our Markets from many different vendors and that our vendors are extremely knowledgeable. Just get them talking about their peppers, and you'll see what I mean!
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Focus On: Peppers
This is a great time of year to cook with peppers. My family loves my stuffed peppers and asks for them quite often. I take lots of liberty with the basic recipe, switching out ingredients depending on what I have on hand and what's available at the Market. Experimentation is half the fun of cooking, and stuffed peppers give you a lot of leeway to try new things. I like to use different varieties of peppers, different bases for the filling (couscous and polenta, for example), different types of cheese (some of the authentic Mexican cheeses are awfully good), and different ground meats (beef, pork sausage, turkey, bison) - or no meat at all (it's great vegetarian style)!
Basic Stuffed Peppers
4 big bell peppers (or others)
1 1/2 cups brown rice, cooked
2 tablespoons olive oil
1 large yellow onion, diced
1 tablespoon chopped garlic
Salt, pepper and cilantro to taste
1 cup of pureed tomatoes
1 1/2 cups shredded cheese
2-3 dashes Tabasco sauce
1 lb. cooked ground meat (optional)
1. Cut the tops off the peppers and save to trim and chop (or cut the peppers in half vertically). Steam them and set aside to cool. (Some recipes don't call for this, but I like to steam them so they are nice and tender and it also reduces the baking time.)
2. Cook the onion and chopped pepper trimmings (if you don't have trimmings, dice another whole pepper) on medium/low heat in olive oil in a large skillet. When the onion and pepper is soft, add the garlic and cook for a couple more minutes. Season with salt, pepper and cilantro. Stir in the tomato, ground meat, cheese and Tabasco.
3. Turn the mixture into a large bowl along with the rice and mix thoroughly. Spoon the mixture into the cooled peppers in a glass baking dish and top with a little cheese. (There is always some rice filling left over which my boys eat standing at the counter.)
4. Bake at 350 degrees to heat through and melt the cheese on top, 15-20 minutes.
Here are some more tasty ideas for using peppers from the Market.
Stuffed Jalapenos
Crispy Pork Stuffed Anaheim Chiles
Cheddar Chile Waffles
Grilled Peppers and Goat Cheese Salad
Mexican Fondue with Chorizo and Chiles
Bell Pepper Egg-in-a-Hole
Chicken with Poblano Cream Sauce
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Market Sighting
Rumor has it that Oscar, Emmy, and Golden Globe-winning actress Meryl Streep was sighted shopping at the Wednesday Evening Market on August 17th. You never know whom you might see at the BRFM!
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Musical Guests: Wednesday Market - Dave Duvall
Saturday Market - Jared Rust
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Jared Rust |
Don't forget to stop by the entertainment booth at either market and catch our musical guest of the day.
Dave Duvall plays jug band, blues, and hilbilly music with banjo, guitar, harmonica, stand-up bass, and vocals. For more information, visit his website here.
Jared Rust is a popular folk and bluegrass artist with enthusiasm, energy, and a great voice. Plus 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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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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