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Vol. 16 No. 8
| May 24, 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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Strawberries, Rhubarb, Asparagus, Radishes, Arugula,
Pastured Free-Range Eggs,
Pea Shoots, Cucumbers,
Parsley, Rosemary, Thyme, Onions, Garlic, Leeks,
Kale, Swiss Chard, Spinach,
Bok Choy, Celery, Greens,
Garden and Flowering Plants, Hanging Baskets,
Lavender, Cut Flowers
Artisan Cheeses, Grass-Fed Meats,
Bakery Bread and Pastries,
Oils and Spices, Honey
 
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Start Your Weekend Projects at the Market
 The long holiday weekend is often the occasion to catch up on those outdoor projects you have been putting off. Working on the garden, planting flower beds, hanging flowering baskets, and decorating for the holiday family get-together, are all likely to be on your to-do list this weekend. To get a jump-start on your projects, may I suggest a Saturday morning stop at the Market.
You will find an abundant supply of garden vegetable and herb plants from many of our market vendors, along with their expert advice on planting and growing. For your flower beds, you couldn't find a better selection of flowers and bedding plants of all colors and varieties! And for decorating your outdoor spaces, there are gorgeous hanging baskets at reasonable prices. You can even buy cut flowers for your holiday table.
Don't forget to stock up on everything you need for your picnic or cookout while you're at the Market! I have some great menu ideas in the recipe section below!
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BRFM Buzz
- Lolla Rosa (curly red) lettuce from Mulberry Creek Farm
- Lavender plants and products from Willowfield Lavender Farm
- Tomato plants (with tomatoes on them) from Whipker Azalia Farm
- Fresh mint and portabella mushrooms from Homestead Growers
- Almond croissants from Circle City Sweets/Soups
- Herb focaccia bread from Cornerstone Bread Company
- Fresh dill and oregano from Sunny Creek Farm
- Broad Ripple 175th Anniversary tote bags & retired racing ducks
- Miso-Ginger vinaigrette from Chef Horrigan of Anna Belle's Garden
- Delicate sunflower shoots from FarmIndy
Welcome back Harvest Moon Flower Farm this week. More strawberries are showing up from multiple vendors! Lick Ice Cream will have Honey Lavender Ice Cream this week (the first batch of the season and my absolute favorite!)
Mulberry Creek Farm and Willowfield Lavender Farm were both at the Market last week for the first time this season. They should be with us every week going forward. Hidden Pond Farm, Circle L Bison, and Nujac Gardens will be back this week and our friends from ARPO will join us.
We are still getting questions from market customers about Seldom Seen Farm. John Ferree of Seldom Seen Farm has partnered with Todd and Kathleen Jameson of Balanced Harvest Farm to become FarmIndy. You can find them in John's old spot at the Market, and learn more about FarmIndy on their facebook page here.
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Spring is the Season for Pastured Free-Range Eggs
excerpted from an article by Diana Bauman, Simple Bites
Eggs are a traditional source of complete protein and nutrition, and this couldn't be more true than in the Spring. Eggs are available year-round, however, as the buds start to bloom, grasses start to grow, and microbial bugs and earthworms start to proliferate, pastured chickens enjoy their buffet. With this buffet comes more vitamins and nutrients. This means that in the Spring, eggs are at their nutritional peak! Eggs contain important nutrients.
- Choline - particularly important for brain function and health. Egg yolks are the richest form of choline.
- Selenium - a mineral that is a powerful antioxidant and that our bodies need for a strong immune system.
- Folate - helps in the prevention of birth defects.
- Other B Bitamins - convert foods you eat into energy.
- Lutein - found in the yolk, protects against age-related macular degeneration and cataracts.
- Vitamin A - important for night vision, healthy skin and bone tissue.
- Vitamin E - prevents cell damage by inhibiting oxidation of lipids (fats) and the formation of free radicals.
Compared to conventional store eggs, pastured, free-range eggs have: - 1/3 less cholesterol
- ¼ less saturated fat
- 2/3 more Vitamin A
- 2 times more omega-3 fatty acids
- 3 times more Vitamin E
- 7 times more beta carotene - converts to Vitamin A
- 4-6 times more Vitamin D
Note: Thanks to Mandy Schacht of Schacht Farm who got the "egg" rolling to do this piece for the newsletter. Schacht brings pastured free-range eggs to the Market. Royer Farm, Mulberry Creek Farm, and Circle L Bison also sell them. |
Musical Guest: Caleb Hawkins
Don't forget to stop by the entertainment booth and catch our musical guest of the day.
Caleb Hawkins, of Deep River Roots Band, has a lifelong appreciation of music, ranging from classic swing to folk with a dash of blues. 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: An Outdoor Menu for the Holiday Weekend
At some time over the holiday weekend, most of us will be getting together with family and friends for an outdoor meal and I'd bet that many of us will be grilling for the first time this season. Imagine beautiful weather, firing up the grill, and enjoying the results of the projects you've spent the last couple of days working on. I have some great ideas for a menu that will make it a really special holiday!
Strawberries with Mint Whipped Cream
from Martha Stewart Living
Ingredients
- 1/4 cup sugar
 - 2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish
- 1 cup heavy cream
- 1 quart strawberries, hulled and thinly sliced
Directions
- Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes 1/4 cup).
- Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
- Spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig. Serves 4.
Although I started with dessert, it will be a breeze to prepare the rest of this delicious menu that makes good use of the produce and other products we've been seeing at the Market -- like lettuce greens, spring onions, free-range chicken, lots of garden vegetables, farm-fresh eggs, fresh mozzarella, fresh mint and basil, and of course, seasonal strawberries. Instead of making BBQ sauce from scratch, try the sauce from market vendor, Local Folks Foods. Then kick back and enjoy the day!
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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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