• Harvest Moon's Indiana-Grown Ginger and Pumpkin Floral Arrangements  
• Artisano's New Cinnamon Pear Balsamic Vinegar and Walnut Oil  
• Bloomers Greenhouse's Brussels Sprout Stalks and Fresh Horseradish Root
• Lick's Homemade Organic Vanilla Extract
• Tomatillos at Homestead Growers, Yeager Farms and Earthly Delights 

Volunteer Profile:  Julia Wilder           

Julia Wilder

How did you become a BRFM volunteer?

I started coming to the Market when I did an internship on an organic farm and was assigned to bring wax beans to sell. The Market was on Westfield Boulevard near the Fire Station back then. I noticed last year that the Market Master had the same name, and so I e-mailed her and got to know her and the Assistant Market Master. Then I just kind of jumped in!

What is your favorite thing about the Market?

I'm torn between saying the people, the dogs, or the food.    I really like them all!

What do you do when you are not at the Market?

I am an attorney with a degree in Agricultural Law and have an online practice. I also teach ethics and law at a local college. In my free time I can usually be found working in my yard. It is a certified wildlife habitat with native plants that I have cultivated over the past twenty years. I've even written a book about the habitat and the experience.

What would you tell someone who was thinking of volunteering at the BRFM?

It is such a rich experience -- every time it's a little different and quite varied. It appeals to all of your senses. The Market also redeems the parking lots, transforming them into a community of people instead of just cars.  

Cruciferous Super-Veggies  

Excerpted from an article on WebMD by Elaine Magee, MPH, RD     

What do broccoli, cauliflower, brussels sprouts, kale, and cabbage have in common? They're all members of the cruciferous, or cabbage, family of vegetables. And they  contain phytochemicals, vitamins, minerals, and fiber that are important to your health.

One of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Various components in these vegetables have shown the ability to stop the growth of cancer cells.

Another way cruciferous vegetables may protect against cancer is by reducing the overload of oxygen-free radicals generated by the body. Reducing these free radicals may reduce the risk of colon, lung, prostate, breast, and other cancers.

It's best to eat these veggies raw or lightly steamed to retain the phytochemicals that make cruciferous vegetables special in terms of health.

Focus On: Winter Squash 

Roasted Acorn Squash Soup with Horseradish and Apples

from Martha Stewart Living

Ingredients

from marthastewart.com

3 acorn squash (about 3 pounds total)

3 1/2 cups Chicken Stock

1 1/2 cups apple cider

1 tablespoon freshly grated horseradish

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Granny Smith apples (about 1 pound)

Juice of 1 lemon

1/4 cup coarsely chopped fresh flat-leaf parsley  

Olive-oil cooking spray

Directions

Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.

Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.

Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium saute pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley. Serves 8.

Acorn and Carnival Squash

I love that I can use apples and horseradish from the Market in this as well as the acorn squash.  While I'm busy in the kitchen cooking up some more fall good- 

ness, here are six amazing recipes for you to make with beautiful, sweet, heavenly winter squash!  

(I'm especially excited about the pot stickers!)  

Twice Baked Butternut Squash

Acorn Squash Puree

Mac and Cheese with Butternut Squash

Squash Pot Stickers

 Acorn Squash Soup with Kale  

Musical Guest: Gary Wasson

Gary Wasson

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

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