• Wild Alaska Salmon & Seafood this Saturday!
• Traders Point Creamery's Fleur De La Terre  
• Skillington Farm's Hot Spiced Apples 
• Sunny Creek Farm's Gray Pumpkins 
• Lick's Bourbon, Maple Syrup and Bacon Ice Cream
• Nicole-Taylor's Pumpkin Pasta
• Wild's Apple Farm's 20 different varieties of apples

Vendor Profile:  Floribbean Flair Foods                        

Fish Taco and Crab Cake

Our Wednesday Evening Market in its first year has featured some exciting new prepared foods. Some of the favorites have been the tangy fish tacos with mango salsa and the spicy crab cakes from Floribbean Flair Foods. On a recent Wednesday evening, I talked with chef Kathy Jones about her fledgling business.

Born in Indiana and raised in Florida, she returned to Indianapolis in 1991. Kathy has had a varied background that uniquely prepared her to bring a touch of the islands to the Midwest. After college and traveling in a band for a time, she earned her degree at the Culinary Institute of America. Upon returning to Indy she opened her own restaurants, Island Cafe and Coconut Cove, where she featured her trademark crab cakes. Currently she is the head chef at Iozzo's Garden of Italy.

Although Kathy loves working for the Iozzo family, her dream is to offer Caribbean and Florida fusion out of her traveling food truck. To that end, last winter she bought Country Mouse City Mouse (a long-time BRFM vendor) and its signature Chimichurri, Romesco and Jezebel sauces and participated in the Saturday and Wednesday Markets. This Saturday, Kathy will retire the Country Mouse City Mouse name and be at the Saturday Market as Floribbean Flair Foods. Using at least 50% local ingredients, She plans to expand the original product line to include flavored butters, hummus, and gluten-free products. She hopes to eventually offer patés, salsas, jerk chicken, and black beans and rice in her Caribbean-influenced menu.  

Eventually Kathy would like to have a motor home and travel the country with her food truck, bringing island-style cuisine wherever she goes. But for now, Chef Evans is excited to be part of the BRFM and the growing food-truck trend here in Indianapolis. You can follow the progress of Floribbean Flair Foods on facebook and twitter.

Editor's Note:  

In our vendor Profile of Lee's Orchard last week, we reported that among their many offerings, they have a petting zoo. Josh Lee informed me at the Market last Saturday that we were in error. So please don't drive to Columbus expecting a petting zoo -- go for the fabulous apples, pears and honey!

Squash Prep 101 

from the October issue of Real Simple     

How to Peel, Seed and Slice Butternut Squash:
Step 1. Using a chef's knife or serrated knife, slice 1/2 inch off each end. Cut it crosswise where the bulb meets the neck. Use a y-shaped peeler to remove the skin.
Step 2. Cut the bulb in half. Use a spoon to scoop out the seeds and the membrane.
Step 3. Cut the neck and bulb into slices, then into pieces of the desired size for cooking.
How to Slice an Acorn Squash:
Using a chef's knife or serrated knife, slice 1/2 inch off each end. Halve the squash lengthwise through the stem. Use a spoon to scoop out the seeds and membrane. Cut the halves into slices (crosswise for an attractive fluted edge).
How to Peel a Pumpkin:
Using a chef's knife or serrated knife, slice 1/2 inch off each end. Grasping the pumpkin firmly, use a y-shaped vegetable peeler to remove the skin.
How to Scoop out a Spaghetti Squash:
After roasting the seeded halves (sliced lengthwise, brushed with olive oil, sprinkled with salt and pepper and roasted cut side down at 400 degrees for 30 minutes), use a fork to scrape the spaghetti-like strands into a bowl. It is so easy! 

Focus On: Beets

Beets from Homestead Growers

The most daunting thing for me about fresh beets from the Market was how to tackle them. There were all those leaves and the strange little root- like things trailing off of them. But it turned out to be easy and well worth the effort. I cut the stems off about an inch above the bulb and washed and reserved the greens to use with pasta later. It was very easy to peel the beets with a paring knife after roasting. You may want to wear gloves and an apron though, and protect your work surface as the beet juice stains easily. 

I cut my beets into uniform-sized pieces for even cooking and placing them in a foil packet in the oven. They came out nice and tender. I then cut them into smaller pieces and put them in the refrigerator while I prepared the rest of the ingredients. Here is the recipe for my beet and orange salad, which I adapted from several different ones I found on-line. The finished dish felt like the perfect transition from summer to fall, and everyone raved about it at Sunday dinner the other night! 

Roasted Beet and Orange Salad  

with Blue Cheese and Walnuts

Ingredients: 

Beet Chips 

Cavatelli with Beets and Swiss Chard 

Red Flannel Hash Cakes 

Warm Lentil Salad with Roasted Beets and Goat Cheese 

Quick Pickled Beets 

Beet, Apple and Cheese Pizzettes 

Raw Beets with Orange Coriander Vinaigrette 

Musical Guests:    Wednesday Market - Octave String Ensemble

                                  Saturday Market - Evan Slusher  

Octave String Ensemble

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

The Octave String Ensemble performs four or five times each season.  It is comprised of adults who have careers in other fields but enjoy performing and developing their musical skills.   

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