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Vol. 15 No. 33
| November 16, 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: Carrots, Swiss Chard, Kale,
Collard Greens, Cabbage,
Apples, Onions, Leeks,
Sweet Potatoes, Beets,
Butternut and Acorn Squash,
Turnips, Parsnips, Rutabagas,
Pumpkins, Potatoes, Radishes,
Lamb, Beef, Bison, Pork,
Poultry, Eggs and more!
 
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Tribute to Ross Faris
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Visitor to the Market signing
the memory book for Ross Faris. |
Many of you came to the Market last Saturday and visited our information table to talk about your memories of Ross Faris of Your Neighbor's Garden and sign the book that was set up in his booth space. Bill from Valentine Hill Farm spoke a few words to the crowd in a tribute to Ross, and musician Robert Bruce Scott sang. We will have the memory book and the display again this coming Saturday for those of you who missed last week's Market and would like to write something for the Faris family. If you can't make it to the Market, you can still e-mail us with your thoughts, and we will print your message and put it in the book. Send your e-mail to jinny@broadripplefarmersmarket.org. To see an article that appeared in The Indianapolis Star last Friday, click here. |
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BRF M Buzz
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Royer Farm offering holiday hams, beef standing rib roasts and pork loin roasts!
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Lick Ice Cream back with Thanksgiving flavors!
- Carrots, sweet potatoes, rutabagas, squash, Daikon radishes and Brussels Sprouts from Mulberry Creek Farms
- Hot and mild peppers, eggplant, kale and greens from Fields Farm Fresh
- Turnips, broccoli, watermelon radishes, kale and Napa cabbage from Seldom Seen Farm
- Incredible variety of tart and sweet apples from Wild's Apple Farm
- Chard, greens, Shiitakes and Portobellas from Homestead Growers
- Wheat English Muffins and French Toast Bread from Valentine Hill Farm
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Traders Point Winter Market
Although the BRFM will be closed for the season after this Saturday, you can still find many of our vendors at the Winter Organic Green Market at Traders Point Creamery. The Green Market takes place inside the heated Barn every Saturday from 9 a.m. to noon from November through April. For more information, click here.
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Last chance to visit the Market this season! Open 8-12 this Saturday morning! |
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Focus On: Thanksgiving Outside the Box
I promised you a menu that would be "not your Mama's Thanksgiving dinner," and that requires thinking outside the proverbial box. Thanksgiving does not have to be turkey and stuffing, when we have so many other wonderful fresh, chemical-free and organic foods from the Market to be thankful for. So with my inner non-conformist taking the lead, I searched out some alternative recipes for a feast that would inspire your guests to feel abundant gratitude. Pork Loin Roast is one of my personal favorites any time of the year, so why not for Thanksgiving?
"Arista" Roast Loin of Pork with Rosemary
from Williams-Sonoma, Savoring Italy
This roast pork dish originated in Florence in 1439, where it was served to a council of bishops who proclaimed it "Aristos," the best! Your American family will love it too!
Ingredients
4 large cloves of garlic
2 tablespoons of fresh rosemary, chopped
salt and freshly ground pepper to taste
1 bone-in pork loin roast, about 5 lbs.
1/4 cup olive oil
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup dry white wine
Directions
Preheat an oven to 325 degrees. Very finely chop together the garlic and rosemary. Transfer to a small bowl, season with salt and pepper, and mix well to form a paste. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast all over with the remaining seasoning, then rub with the olive oil. Place the meat in a roasting pan just large enough to hold it.
Roast the meat for 1 hour. Scatter the carrots and celery around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the meat away from the bone registers 155 degrees or the meat is pale pink when cut into at the center, about 1 1/4 hours longer. Transfer to a warmed platter and cover loosely with aluminum foil to keep warm. Let rest for 15 minutes before carving.
Place the roasting pan over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.
Carve the roast and arrange on a warmed platter or individual plates. Pour the pan juices into a warmed bowl and pass at the table. Serves 8.
If a pork roast doesn't make your heart beat faster, try the Salmon with Brown Sugar Mustard Glaze below. Surround your entree with these amazing accompaniments made with fresh seasonal produce from the Market!
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Kale from the Market
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Squash Leaf Canapes
Wild Mushroom Soup
Salmon with Brown Sugar Mustard Glaze
Lemony Kale Salad
Napa Cabbage Salad with Peanuts & Ginger
Sauteed Swiss Chard with Orange
Loaded Sweet Potato Skins
Fingerling Potatoes & Goat Cheese Fondue
Chili-Roasted Acorn Squash
Maple-Vanilla Carrots
Brussels Sprout Leaves & Crunchy Radishes
Caramel Apple Sundaes
Pumpkin Chocolate Tiramisu
With a fabulous nontraditional menu like this, you'll get rave reviews! So don't miss the Market this Saturday to stock up on all the goodies you need to make these delicious dishes for your alternative Thanksgiving feast; and look for our feature on holiday treats in the monthly December edition of the BRFM newsletter!
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Musical Guest: Jared Rust
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Jared Rust |
Don't forget to stop by the entertainment booth and catch our musical guest of the day.
Jared Rust is a popular folk and bluegrass artist with enthusiasm, energy, and a great voice. Plus, kids adore him!
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.
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The Market will be closed until May,
but the BRFM newsletter will still arrive monthly throughout the winter season!
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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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