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Vol. 16 No. 7
| May 17, 2012
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The 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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Asparagus, Radishes, Rhubarb, Spinach, Pea Shoots,
Parsley, Rosemary, Thyme, Spring Onions, Wild Garlic,
Cucumbers, Leeks,
Kale, Swiss Chard, Arugula,
Bok Choy, Celery, Lettuces,
Garden Plants, Flowering Plants, Cut Flowers, Hanging Baskets,
Artisan Cheeses, Grass-Fed Meats, Farm Fresh Eggs,
Bakery Bread and Pastries,
Oils and Spices, Honey
 
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Second Helpings at the Market
 This week we welcome Second Helpings to the Market. For those not familiar with their operation, they are a food rescue non-profit dedicated to feeding the hungry.
I spoke with Lacey Dannenberg, who is coordinating their presence at the Market. This is what she told me:
"Second Helpings hopes to share its mission and spread awareness of the issues of hunger and poverty in Indianapolis. We look forward to connecting with the community. We will also be working with vendors on a 'Buy a Pound, Give a Pound' campaign in order to support the vendors as well as collect fresh produce for our hunger relief and culinary job-training programs."
The organization will be at the market on the third Saturday of each month with information about their programs. They will also take donations of cash or produce. For more information about Second Helpings, click here. |
Thank Yous All Around
First of all, we want to thank Sherry Faris and the crew from Your Neighbor's Garden who generously donated and delivered market baskets they had left from last year.
And secondly, we would like to thank our Market customers for their generous donations to Second Helpings in honor of Ross Faris. The spirit of Ross just keeps on giving to the Market, the local food movement, and feeding the hungry in Indianapolis!
We still have some baskets left. They will be available at this Saturday's Market - while they last.
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BRFM Buzz
- "Margarita" pasta from Nicole Taylor's Pasta
- Fresh cut peonies and bouquets from J.P. Parker Florist
- Mayan Love Pepper plants from Incredible Edibles
- Baby Bok Choy, Mizuna and Komatsuna from Yeager Farms
- Red Russian Kale and Tropia Onions from FarmIndy
- Rosemary plants from Bloomers Greenhouse
- Fig & Pig bacon from Smoking Goose Meatery
- Strawberries from Compean & Sons, Apple Works, and Earthly Delights
- Celery and parsley from Aspire Indiana Harvestland Farm
- Savoy Lettuce Phyllo Cups from Anna Belle's Garden
- Award-winning Mayan Spice Bar from Chocolate for the Spirit
This coming Saturday, Lick Ice Cream will have their Roasted Strawberry Balsamic flavor available, and Ludwig Farmstead Creamery will have fresh mozzarella! Also, Burton's Maplewood Farms (3rd Sat. each month) and Mulberry Creek Farm will be at the Market. Expect more strawberries from this week!
We have had several questions about Feast - The Art of Catering. They will be joining us later in the season. We will let you know when they will be back.
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Breakfast - The Most Important Meal!
Your mother probably told you what I tell my sons every day - "Breakfast is the most important meal of the day!" I say this while urging egg sandwiches and cereal bars on them as they run out the door on their way to work, or some sports activity. I don't think they believe me, although I have informed them that Dr. Oz says the same thing. Fortunately, you can be at the Market bright and early, and still get the essential nutrition needed to start your day and satisfy your mom. The BRFM has everything you need! Pick up a coffee from Hubbard & Cravens or tea from Humboldt County Tea Co. Then with caffeine in hand, you have a variety of delectable choices for your breakfast enjoyment. Fermenti Artisan does a super-healthy Breakfast Box with eggs and vegetables, with or without meat. Skillington Farms cooks up a tasty breakfast wrap. Three Days in Paris offers breakfast crepes with both savory and sweet options. And Byrne's Grilled Pizza now has a Breakfast Pizza that hits the spot. There's no excuse to skip breakfast when you spend your morning at the Market! We even have cafe tables and chairs set up for your dining comfort! |
Musical Guest: Robert Bruce Scott
Don't forget to stop by the entertainment booth and catch our musical guest of the day.
The performances of Robert Bruce Scott 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.
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Focus On: A Fresh Look at Asparagus
Asparagus was everywhere you turned at the Market last Saturday and it was beautiful! Now is the time, while it is in season, to purchase and prepare it at its very. Sometimes though, I get tired of the same old steamed asparagus with lemon; not that it isn't wonderful and not that simple isn't often the best way to go. I find myself wondering what I could do with asparagus that I have never tried before -- never even heard of.
With that in mind, I went looking for recipes that would appeal to my sense of asparagus adventure. The following are the result of my search for bold, flavorful, new ways to use one of my favorite spring vegetables!
Bacon-Wrapped Asparagus Bundles with Spicy Dipping Sauce
from Martha Stewart Living
Ingredients:  - 30 medium asparagus stalks, trimmed
- 10 slices peppered bacon
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup mayonnaise
- 2 teaspoons Sriracha (Asian chili sauce)
- 2 tablespoons plus 1 teaspoon fresh lime juice
- 1 tablespoon plus 1 1/2 teaspoons finely chopped fresh cilantro
Directions: - Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip; secure with a toothpick. Transfer bundles to a rimmed baking sheet. Drizzle with oil, and sprinkle with 3/4 teaspoon salt; season with pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.
- Meanwhile, whisk together mayonnaise, chili sauce, lime juice, cilantro, and 1/2 teaspoon salt in a small bowl; season with pepper. Sauce can be refrigerated in an airtight container up to 1 week.
- Transfer bundles to a platter; remove toothpicks. Serve with dipping sauce. Makes 10 bundles and about 1/2 cup of sauce.
I'm thinking the Pig & Fig Bacon from Smoking Goose would be awfully good with the above recipe. We have such wonderful bakery breads at the market that the bread pudding and panzanella recipes would be excellent. (Has anyone noticed that I am particularly fond of bread pudding with just about anything in it?)
These recipes also use a variety of techniques. Some call for grilling the asparagus; some baking, steaming, blanching, and sauteeing. You can also stir-fry it or cook it in parchment. Any way you prepare it, it is delicious and healthful!
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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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