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Vol. 16 No. 2
| February 15, 2012
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The Wednesday Market is closed for the season.
The Saturday Market is closed for the season.
View Location Map
The Broad Ripple Farmers Market is a non-smoking market.
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The Market will reopen on Saturday, May 5, 2012!  
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Winter Market Opportunities
Although the BRFM is closed for the season, you can still find great local foods at the Indy Winter Farmers Market in the west wing of the historic Indianapolis City Market at 222 East Market Street, at the Traders Point Winter Green Market in the big red heated barn at 9101 Moore Rd. in Zionsville, and the Carmel Winter Market at 719 Hanover Place in the Carmel City Center.
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On The Road: Visiting a Farmers Market in Florida
I spent the last half of December and most of January in Fort Myers, Florida, helping my mom and dad do renovations on a new home they are getting ready to move into. While there, mom and I visited several local farmers markets. I found the market in nearby Cape Coral to be very similar to our Broad Ripple Farmers Market in size and its convenient, centralized location within the community. They had a similar mix of fresh produce vendors with a small number of prepared food booths and musical entertainment. There were also some interesting differences.
For example, the Cape Coral Market season runs from mid-October to mid-May -- almost the exact opposite of ours. Their strawberry season had just started in January with beautiful berries from the well-known Plant City area. They also had fresh avocados and tomatoes from Immokalee, as well as gorgeous lemons and limes. One vendor was making fresh guacamole while the customers watched and handing out tastes. There were lush tropical plants, including palm trees for sale, and the entertainment on the day we visited was a local musician playing a steel drum. Perhaps the most striking and exciting difference for me was the fresh seafood that was offered. (There's my mom in the photo above, checking out the fresh clams.) I wasted no time in purchasing 3 lbs. of fresh clams that had just come off the boat that morning according to the vendor. We took them home and steamed them according to the recipe below. They were delicious! A great thing to do when you are traveling is to check out the local farmers markets. Then you will be sure to find the best of the local seasonal offerings in that area and have the opportunity to enjoy the freshest local cuisine. I Googled farmers markets near Fort Myers and came up with three different local markets to visit. If you would like to find out more about the Cape Coral Farmers Market in Fort Myers, click here. |
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Focus On: A Culinary Vacation
It is finally winter in Indiana, complete with dreary skies and cold temperatures. If you can't escape to warmer climates, the next best thing is to dine as if you were there. That means thinking of your favorite warm weather vacation spot and recreating a menu that you would have if you were there.
Steamed Clams and Mussels
Fresh seafood always reminds me of being on vacation in Florida. Try the local grocers (Marsh and Kroger have some fresh items and Fresh Market, Costco and Sam's Club all carry fresh seasonal offerings). An ice-cold mug of your favorite local beer with a wedge of lime is the perfect accompaniment for this simple, delicious treat. Make it as a meal for two or an appetizer for 4-6 people.
Ingredients 
1 pound mussels 2 pounds littleneck clams 1 small white baguette, cut into 3/4-inch slices 3 tablespoons olive oil 1 clove garlic, cut in half 2 tablespoons unsalted butter 3/4 pound leeks, white parts only, well washed, and thinly sliced 2 medium shallots, finely chopped 4 sprigs fresh thyme 1 small sprig fresh oregano 1 fresh or dried bay leaf 1/2 serrano chile, seeded and deveined 2 cups dry white wine Salt and freshly ground black pepper Directions - Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
- Heat broiler to medium-high heat. Brush bread slices with olive oil on both sides. Place under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
- Place a large stockpot on stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Throw away any shells that do not open. Serve in a bowl with t he croutons.
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photos from MarthaStewart.com
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Shrimp, avocados, strawberries, lemons and limes were available in Florida during my stay there. I combined those ingredients with a couple of my favorite dishes from Mexico and came up with a menu that feels like an ocean breeze and the sun on my face! Florida strawberries are available in the grocery store right now as are pineapples, avocadoes, limes, and lemons. Even if you try to buy local most of the year, it's okay to buy the exotic items once in awhile. Black beans and rice are available any time of the year.
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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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