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Vol. 15 No. 31
| November 3, 2011
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The Wednesday Market is closed for the season.
The Saturday Market is located behind Broad Ripple Magnet High School, 1115 Broad Ripple Avenue,
every Saturday morning, 8 a.m. until noon, from early May to mid-November.
View Location Map
The Broad Ripple Farmers Market is a non-smoking market.
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This Week at the Market: Butternut Squash,
Apples, Onions, Leeks,
Sweet Potatoes, Green Beans,
Brussels Sprouts, Beets,
Acorn, & Spaghetti Squash,
Kale, Swiss Chard, Greens,
Pumpkins, Potatoes,
Lamb, Beef, Bison, Pork,
Poultry, Eggs and more!
 
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 BRFM Buzz
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Last Market is Saturday, November 19th!
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Volunteer Profile: Jenna Giles
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Jenna Giles,
Social Media Volunteer |
What do you do when you are not at the Market?
I am a graphic designer, and I work at Round Peg, where I am an Art Director working with small businesses. I like to hang out with family and friends, when I'm not working or volunteering, and do art projects.
How did you become a BRFM volunteer?
Well, I was coming to the Market every Saturday to have breakfast and do some shopping. I stopped at the information booth to talk, and one thing led to another. After all, the Market combines all of my favorite things --kids, dogs and food!
Speaking of favorite things, what IS your favorite thing about the Market?
I love doing the social media stuff, talking to people and taking photos. It's so cool, all the different things you wouldn't see or experience anywhere else!
What would you tell someone who was thinking of volunteering at the BRFM?
It's a good opportunity. There is something different to do or see every week. It isn't mindless work -- it engages all your senses. I have learned so much!
Follow Jenna at the Market on Twitter. For information about volunteering at the Market next season, contact volunteer coordinator, Elizabeth Crist Darby at elizabeth@broadripplefarmersmarket.org
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Please submit your response to the BRFM End-of-Season Survey 2011. You can access the survey here. |
Thanksgiving History
The modern Thanksgiving holiday tradition in the U.S. traces its origins to a 1621 celebration at Plymouth, Massachusetts. There is also evidence for an earlier harvest celebration on the continent by Spanish explorers in Florida during 1565, as well as thanksgiving feasts in the Virginia Colony. In Europe, festivals were held after the harvest to give thanks for a good harvest and rejoice after much hard work. Native Americans had also celebrated the end of a harvest season. While initially the Plymouth colony did not have enough food to feed half of the 102 colonists, the Wampanoag Native Americans helped the Pilgrims by providing seeds and teaching them to fish. The practice of holding an annual harvest festival did not become a regular event in New England until the late 1660s. |
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Focus On: A Traditional Thanksgiving
It is time to start planning for Thanksgiving dinner and to stock up on a cornucopia of delicious foods from the Market. Over the next few weeks we will treat you to three very different Thanksgiving menus so you can make your shopping list and plan ahead. Today we are focusing on the classic American feast. Next week we will feature a vegetarian menu, and the following week will be...well, let's just call it "Not Your Mama's" Thanksgiving dinner. When all is said and done, you can use a whole menu or pick and choose your favorites from each one. One of my favorites is this Butternut Squash Soup!
Butternut Squash Soup with Marsala and Thyme
from the Williams-Sonoma Kitchen Library, Thanksgiving
With its autumnal colors and flavors, this soup is an ideal first course for any fall meal. A dash of curry powder would make a lively variation. The soup can be prepared one day ahead and then reheated over medium heat just before serving.
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Butternut squash from the Market |
1 Butternut squash (about 3 lbs.) halved lengthwise,
fibers and seeds removed
6 slices of bacon, chopped
2 large yellow onions, chopped
1 1/2 tablespoons chopped fresh thyme or 1 1/2
teaspoons dried thyme
5 1/4 cups chicken or vegetable stock or broth
1/3 cup heavy cream or half-and-half
3 tablespoons dry Marsala or dry sherry
pinch of cayenne pepper
salt and freshly ground black pepper to taste
fresh thyme leaves to garnish (optional)
Preheat an oven to 375 degrees F. In a baking pan, place the squash cut sides down. Add water to the pan to a depth of 1/4 inch. Bake until the squash is tender, about 50 minutes. Remove from the oven and let cool. Using a spoon, scrape the flesh from the skin. You will need 3 3/4 cups. Reserve any remaining squash for another use.
In a large, heavy saucepan over medium heat, saute the bacon until the fat is rendered, about 3 minutes. Add the onions and chopped or dried thyme and saute until tender, about 8 minutes. Remove from the heat.
Transfer the onion mixture to a food processor or a blender. In 2 or more batches, add the squash and puree until smooth. Return the puree to the saucepan. Place over medium-low heat and mix in the stock/broth. Simmer uncovered, stirring occasionally, for 20 minutes to blend the flavors. Stir in the cream or half-and-half and the Marsala or sherry. Add the cayenne pepper, and season to taste with salt and black pepper. If the soup is too thick, thin with additional stock to desired consistency.
Ladle into individual bowls and garnish with thyme leaves, if desired. Serves 8-10.
Classic Pumpkin PieWith a classic menu like this, your family will think they are living in a Norman Rockwell painting! So don't miss the Market this Saturday to stock up on all the goodies you need to make these delicious dishes; and stay tuned next week for more fantastic recipes for a Vegetarian Thanksgiving feast!
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Musical Guests: Joel and Amy
Don't forget to stop by the entertainment booth and catch our musical guests of the day.
Playing a combination of cover styles with choice originals thrown in, Joel and Amy please a wide variety of audiences with their superb harmonies in this rare guitar-and-5-string-bass duo. You can visit their website 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. |
Coming Next Week -
Focus On: A Vegetarian Thanksgiving!
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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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