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Vol. 15 No. 32
| November 9, 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: Swiss Chard, Persimmon Pulp,
Apples, Onions, Leeks,
Sweet Potatoes, Green Beans,
Beets, Fennel, Spinach,
Butternut and Acorn Squash,
Turnips, Parsnips, Rutabagas,
Pumpkins, Potatoes,
Lamb, Beef, Bison, Pork,
Poultry, Eggs and more!
 
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Ross Faris, Your Neighbor's Garden
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Ross Faris
at a Dinner in the Garden
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We extend our deepest sympathies to Ross's family, friends and staff. We were all heartbroken to hear of his untimely death this past weekend. He will be sorely missed on Saturday mornings, roaming the Market and keeping his finger on the pulse of all that was going on with customers and vendors alike. We thank him for all he did for our market and for the local food movement in Indianapolis. We will have a poster and/or scrapbook at the Your Neighbor's Garden booth space this Saturday for people to sign and write a message to Ross's family. A memorial service will be held this Saturday at North United Methodist Church, 3808 N. Meridian Street at 10:30 a.m. To see an article about Ross in The Indianapolis Star, click here. |
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 BRFM Buzz
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Last Market is Saturday, November 19th!
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Indy Winter Farmers Market
Our season is almost over (last day is November 19th), but you will still be able to see many of your favorite vendors at the Indy Winter Farmers Market. The IWFM is starting its fourth year November 12th at a new location in the west wing of Indianapolis City Market, 222 E. Market Street, downtown. For more information, click here.
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Please submit your response to the BRFM End-of-Season Survey 2011. You can access the survey here. |
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Focus On: A Vegetarian Thanksgiving
With all the fresh produce at the Market, a vegetarian Thanksgiving is easy as pie! You won't miss the turkey at all when you are feasting on rich and savory dishes like Butternut Squash Risotto, Braised Fennel, or Roasted Carrots, Parsnips and Shallots. Start with a Roasted Pumpkin Soup and end with Sweet Potato Pie with Pecan Topping or Apple Cranberry Crisp, and you will warm the heart of every herbivore at your holiday table. Remember I said it would be "easy as pie"? How about easy as Swiss Chard Pie -- and delicious too!
Swiss Chard Pie
This vegetarian pie is great to fix ahead -- it can go straight from the freezer to the oven on Thanksgiving Day. To bake without freezing, reduce the baking time to 40 to 45 minutes. Serves 8.
Ingredients for the Olive Oil Dough
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Swiss Chard from the Market
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2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt
Ingredients for the Swiss Chard Pie
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
2 1/2 pounds Swiss chard, stems cut into
small dice and leaves torn
3/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
1 large egg yolk
Directions
In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).
To serve, preheat oven to 400, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
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Shiitake mushrooms from the Market
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Sweet Potato Pie with Pecan ToppingPersimmon Pudding
With a vegetarian menu like this, your family will be healthy, environmental, and super-satisfied! 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 Thanksgiving feast that takes you outside the box!
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Musical Guest: Robert Bruce Scott
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Robert Bruce Scott |
Don't forget to stop by the entertainment booth and catch our musical guests of the day.
Robert Bruce Scott's performances are relaxed, funny, informative, and include songs in more than 20 languages.
For more information, visit his 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: Thanksgiving Outside the Box!
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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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