Grilled Pizza and More - Food Trucks In the Park
 Byrne's Grilled Pizza and four other local food trucks will gather at Broad Ripple Park starting at 6:00 p.m. tomorrow evening for what they hope will be the first monthly gathering. Market regulars will remember Byrne's from last year's Wednesday evening market.
Participating vendors in this first night of fast food in the park in addition to Byrne's Grilled Pizza (gourmet pizza), are Mac Genie (gourmet mac & cheese), New York Slice (New York style pizza), Scouts Treat Truck (cupcakes), and Scratch (American comfort food). Other food truck vendors may be added in the future.
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Broad Ripple's 175th Birthday
April 20th will mark the 175th anniversary of the date in 1837, when the new community on the north side of the unfinished Central Canal was officially platted. The Broad Ripple Village Association and its community partners are holding several special events to commemorate the occasion. TODAY: Images of Broad Ripple 1837-2012 Photo Scavenger HuntRegister from 4 p.m. to 7 p.m. today at the Broad Ripple Brew Pub. Participants will receive a list of clues and have until noon on Saturday, April 21 to find the locations, photograph them and submit their images. Click here for more information. SATURDAY, April 21st: 175-Yard Duck DashThe rubber duck race will take place at 3 p.m. on the Central Canal. The public can buy chances on the ducks in advance, or on the day of the event from noon until 2:30 at Fire Station 32 on Guilford Ave. For more information, click here. SUNDAY, April 22nd: Birthday Party for Broad RippleThe public is welcome to this free birthday party from 3-5 p.m. at the Indianapolis Art Center . Festivities include birthday cake, live music, historical interpreters, crafts for kids, and door prizes donated by Broad Ripple merchants. For more, click here.  | Broad Ripple High School property in 1954.
Can you find where the farmers market is currently located? |
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Your Neighbor's Garden is Closed
Many of you have asked about the status of longtime market vendor, Your Neighbor's Garden. Sherry Faris, Ross's widow, has decided to close YNG. We will all miss Ross and his crew and their wonderful produce at the Market this coming season. His contributions to the local food movement in Indianapolis will long be remembered.
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Weather Musings by John Ferree of FarmIndy
It seems like this spring has come out of nowhere with the warm temperatures and dry weather. At this time of year you can usually expect that we will be stressing about getting the early veggies in, just waiting in anticipation of a little warm, dry weather. But that isn't the case this year. Everything has been early. From the time the snowdrops started blooming in February we have been at least two weeks ahead of normal. Asparagus has been jumping up for a good three weeks, and the morels have been making appearances when the ground is wet enough.
Since the dry winter combined with recent warm temperatures, we have been able to work the ground in March and April like never before. Plantings have been on time (!!!) with potatoes, cold crops, carrots, and onions meeting their ideal dates. What a difference! The past three years have been extremely frustrating with all of the wet weather we had. So, instead of getting equipment ready and trucking supplies, this year the tiller is biting into soil.
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Young broccoli starts ready to plant.
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There are still supplies and equipment to haul. Ten days ago I had the chance to run from Indianapolis to north and south east Ohio to pick up a plow and potato digger. Near Akron the Amish were all out plowing their fields. Near Marietta, on the river, I was amazed that they were easily two weeks behind Indianapolis in spring. The rosebuds were still going strong and the trees barely leafed out. So it seems we're in an early spring bubble. Certainly not the norm, and while everyone is having an early spring, we seem to be leading the curve at our latitude.
The warmth now does make one wonder about what we are in for in July and August, but there isn't time to worry about that now. It's time to take advantage of what we have today, and get those plants in the ground!
Note: John Ferree of Seldom Seen Farm has partnered with Todd and Kathleen Jameson of Balanced Harvest Farm to become FarmIndy. You can find out more about FarmIndy on their facebook page by clicking here.
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Follow the Market on Pinterest
Now you can follow the Broad Ripple Farmers Market on Pinterest. Check out our boards and pin what you are interested in! If you haven't started "pinning" yet, request an invitation today -- just click below to get started.
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Focus On: National Grilled Cheese Month
If like me, you have been seeing National Grilled Cheese month touted on the internet and facebook in recent weeks, you may have wondered - "What's the big deal? - you throw a piece of cheese on bread and pop it in a skillet!" Well if that's what you thought, you need educating. So I'm sending you to the Grilled Cheese Academy!
Just click on the link and discover 30 different delectable recipes for grilled cheese like you have never had before!
Market regular, Traders Point Creamery has some wonderful new offerings and new BRFM vendor, Ludwig Farmstead Creamery has a wide variety of fine cheeses as well. Amazing artisan breads can be found at Brotgarten at Perk Up Cafe, Cornerstone Bread Co., Rene's Bakery or Scholars Inn Bakehouse -- all regular market vendors who will be back for 2012. Find most of these vendors at the Indy Winter Farmers Market this month and all of them at the Broad Ripple Farmers Market starting May 5th.
Meanwhile, here is a fresh take on grilled cheese that pairs smoked salmon and two cheeses for a casually elegant sandwich perfect for spring!
#4 The Nantucket
Mix capers, scallions, and Cream Cheese until smooth. Spread mixture on one side of bread slices. Heat skillet or sauté pan over medium heat. Top 4 bread slices each with a slice of Cheddar, 2 ounces lox, and some pickle slices. Top each with another bread slice. Add 2 tablespoons butter to heated pan; place the sandwiches in pan. Top each with 1 tablespoon butter and grill for 3 minutes; flip carefully and grill until bread is browned and cheese melts.
Ingredients (Serves 4)
- 4 tablespoons capers, rinsed and drained
- 4 scallions, thinly sliced
- 4 ounces Wisconsin Cream Cheese
- 8 slices country French bread or focaccia
- 4 slices Wisconsin Aged Cheddar
- 8 ounces smoked salmon, thinly sliced
- 2 large dill pickles, sliced
- 6 tablespoons butter, at room temperature
I also highly recommend #7 The Heartland, #11 The Li'l Kahuna, #15 The Verde, #19 The Lisa Marie (think peanut butter, bananas and chocolate), #20 The Francesca, #23 The Green Acre, and #30 The Bianca (with lovely mascarpone)!
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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.
Market Master: Barbara Wilder
Newsletter Coordinator: Jinny Sauer Bastianelli
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