• Face Painting at the Wednesday Market TONIGHT!
• Burton's Bourbon-Infused Maple Syrup, while it lasts
• Artisano's Cranberry Pear Balsamic Vinegar
• Lick's Pumpkin Butter Guinness Ice Cream
• Skillington's eggs, hot cider and new breakfast wrap
• Mulberry Creek is back at the Market as of last week
• Capriole will be at the Market this coming Saturday!

Vendor Profile:  Lee's Orchard                      

Josh Lee fits right in talking apples and pears with his Market customers in a slight southern Indiana drawl. You can just see him walking the orchard at the end of a long day, taking a bite out of a Pioneer Mac apple and talking over the season with his dad. That's why you do a double take when you find out he is an attorney and former medical researcher (before law school). But the image of the southern Indiana farm boy is not entirely wrong.  

Apples from Lee's Orchard

Grandfather Andrew Lee's farm in Columbus, Indiana, was where Josh spent time after school and on weekends. His father worked for Cummins all his life, but always planned to retire to the farm which he converted to an orchard; growing apples, pears, peaches, cherries, and berries. Now Josh and his dad (retired now), plus grandma, aunt, and two cousins, work the orchard that includes a corn maze, bakery and petting zoo, as well as u-pick and school tours.

You really feel his rural roots when you get him talking about his apples. Josh told me they have Pioneer Mac, Jonathan, Cortland, Gala, Rambo, Red Free, Jonafree, and Grimes Gold (which they had sold out of the day I spoke with him). They were expecting their Jonagolds to be ready last weekend and hoping to have Mutsu (Crispin) this week. He says the Mutsus are the best eating -- better than Honey Crisp and more tart. They were introduced in 1948 from Japan and renamed Crispin to sound less Japanese after WWII, although the original name continues to be used.  

The orchard also has five varieties of pears. Three are available this year, the popular Bartlett and two dessert varieties, the Stark Delicious and Magness, which Josh recommends. (I tried them for poaching last week and they were wonderful!)  

The Lees have five beehives, as well. The bees pollinate the orchard, and the family collects and sells the honey. They lost half their hives a couple of years ago, when colony collapse was sweeping through the country. The hives have recovered now, and the bees are happily around the orchard doing their jobs. They must be doing it well too, because the apples and pears I tried were delicious! 

Health Benefits of Winter Squash   

Winter squash is nutrient-dense with lots of  beta- carotene and B vitamins. It also contains beneficial amounts of Vitamin C, potassium, fiber, and super high concentrations of Vitamin A.  

When cooking winter squash, steam instead of boil  to avoid losing flavor and nutrients.  

Varieties of winter squash include Acorn, Butternut, Carnival, Spaghetti and Pumpkin.

Focus On: Apples

by Sonja and Alex Overhiser, A Couple Cooks 

The appearance of apples at the market tells us harvest season is here! While it's hard to say good-bye to summer, we love autumn for its variety of tasty produce and comforting flavors. We've developed a few recipes especially for the Broad Ripple Farmers Market. One is a salad that highlights the sweet crunch of fresh apples, along with pear and a bit of curry for some spice! The other is a simple appetizer that combines the sweetness of apples with savory red onions and cheese. Give them a try to kick off the season!

Apple and Pear Salad with Curry Vinaigrette  

photo from A Couple Cooks

What You Need:

1 apple (any type; we used Pink Lady)
1 pear
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon curry powder
1/2 teaspoon real maple syrup (or honey)
1/4 teaspoon kosher salt
Salad greens
A few tablespoons roasted pumpkin seeds
A few tablespoons golden raisins

What to Do:

1.  In a small canning jar, combine 2 tablespoons white wine vinegar, 2 tablespoons olive oil, 1 teaspoon curry powder, 1/2 teaspoon maple syrup, and 1/4 teaspoon kosher salt. Shake vigorously to combine.

2.  Core and thinly slice the apply and pear. Wash the salad greens. If the pepitas are not roasted, place them in a dry pan over medium high heat, and toast for about 3 minutes, shaking the pan and watching constantly so they do not burn.

3.  Place salad greens on a plate; top with apple and pear slices and a sprinkling of golden raisins and pepitas. Drizzle with curry vinaigrette.

Apple Cranberry Sage Bites  

photo from A Couple Cooks

What You Need:  

4 medium apples (about 5 cups chopped)
1 large red onion (about 1 cup diced)
1/3 cup dried cranberries
1/4 cup fresh chopped sage (4 teaspoons dried)
2 tablespoons olive oil
2 tablespoons brandy
Kosher salt
Parmesan cheese (or your favorite cheese - blue, cheddar, Brie, etc.)
Crackers, bread, or pita wedges for serving

What to Do:

1.  Finely chop the red onion. Core and chop the apples. Chop the sage.

2.  Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and saute for 2 to 3 minutes, until softened. Add apple, sage, and cranberries. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the apples are soft.

3.  Remove from the heat. Stir in the brandy.  Let cool slightly. Add kosher salt to taste.

Serve over crackers or bread, garnished with shaved Parmesan cheese. Makes about 24 appetizer bites.

Alex and Sonja Overhiser are A Couple Cooks, two passionate home cooks who cook and blog from their galley kitchen in Broad Ripple. They believe that healthy living starts with healthy eating. You can find more of their recipes and adventures at www.acouplecooks.com.

Apple of My Eye (Deconstructed Apple Pie) 

Sauteed Apples with Thyme  

Baked Apples with Dried Cherries and Maple Syrup  

Barbecue Pork-and-Apple Kebabs  

Apple Onion Tarts 

Cider-Poached Salmon with Apples

Apple and Cheddar Frittata 

Musical Guests:     Wednesday Market - Dave Duvall   

                                   Saturday Market - Tom Duncan  

Tom Duncan

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 hillbilly music with banjo, guitar, harmonica, stand-up bass and vocals. For more information, click here. 

Tom Duncan is a musician, composer, and craftsman who makes his own folk harps.    

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