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Vol. 16 No. 10
| June 7, 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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Peas, Carrots, Radishes, Beets,
Rhubarb, Peaches, Strawberries,
Asparagus, Cucumbers,
Parsley, Rosemary, Thyme, Onions, Garlic, Leeks,
Kale, Swiss Chard, Spinach,
Bok Choy, Celery, Kohlrabi,
Pea Shoots, Fennel,
Arugula, Lettuce Greens,
Garden and Flowering Plants, Hanging Baskets,
Lavender, Cut Flowers,
Pastured Free-Range Eggs,
Artisan Cheeses, Grass-Fed Meats,
Bakery Bread and Pastries,
Oils and Spices, Honey
 
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Chow Down Midtown Coming
June 11-24 celebrate local restaurants with Chow Down Midtown. All participating restaurants will have a special $30 deal for this event. Local participants include 10-01 Food & Drink, Ambrosia, Binkleys, Broad Ripple Brewpub, Corner Wine Bar, Jazz Kitchen, Yats, Unions Jack, and more. Market vendor Parcha Sweets is offering a Black and White Mousse Cake with New Belgium Fat Tire Beer Sauce (serves 16-20). Check out all the participating restaurants and their menus by clicking here.
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Dinner in the Garden 2012
We've had many Market customers asking whether there will be a Dinner in the Garden this year. For the past two years, we've held the Dinner in the Garden in late June on the property farmed by Ross Faris. We relied heavily on Ross's experience and generosity to make the Dinners successful, and we learned a lot from him over those three years about planning and hosting the event. While it will never be the same, our goal is to bring you another Dinner in that Garden this year in Ross's honor - but not until September. We will let you know when we have more details.
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(click above)
Check the map to see where your favorite vendors are located this week.
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BRFM Buzz: Did you see these last week?
- The first Indiana peaches from Compean & Sons and Apple Works
- Peas from Mulberry Creek Farm, Anna Belle's Garden, Earthly Delights, Wild's Apple Farm, Harvestland Farm, and Sunny Creek Farm
- Tomato basil focaccia from Circle City Sweets/Soups
- Blue Hydrangea cut stems and sunflowers from J.P. Parker Florist
- Garlic scapes (shoots) from Harvestland Farm, Mulberry Creek Farm, and Wild's Apple Farm
- Basil micro-greens and bachelor buttons from Harvest Moon
- Ginger lime water kefir from Fermenti Artisan
- Scarlet Queen turnips and red-stemmed Malabar spinach plants from Yeager Farms
What you should know this week!
Pete's Peaches joins us as a new vendor this Saturday. The Alliance for Responsible Pet Ownership (ARPO) will be back (2nd week of the month), and Hidden Pond will be back at the Market (2nd and 4th week of the month).
Nicole-Taylor's Pasta, Blue Moon Perennials, Willowfield Lavender Farm, and Byrne's Grilled Pizza were all out last week, but they will all be back this Saturday. Lick Ice Cream and Incredible Edibles will NOT be at the Market this week.
It's "Great Grains Week" at Cornerstone Bread Co. They will have lots of fresh whole grain offerings like 100% whole wheat bread, flaxseed bread, honey oat bread, and their very special Pane Siciliano!
Last Friday's Taste section of the Star featured "Sweet Treats Secrets" including the peanut butter and salted caramel cupcakes from Parcha Sweets! Click for more. And Sunny Creek Farm was featured in Edible Indy recently. It is an extensive piece on foraging with great photos! Click here to read the full article.
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Vendor Profile: Smoking Goose Meatery
New to our Market this season is Smoking Goose Meatery, conceived and owned by Indianapolis native and locavore, Chris Eley who grew up here and worked at Sahm's Restaurant before going to culinary school and working as a chef in Chicago. In 2007 he returned to his hometown to open Goose the Market. The Meatery opened on the eastside last fall and supplies restaurants and retailers around Indiana and in Cincinnati and Chicago with handcrafted, slow cured and smoked meat products using animals raised by local family farms with humane practices. 
The products available change weekly and include a wide variety such as the popular pig & fig bacon, cold-smoked elk terrine, duck pear port sausage, and black truffle bologna, as well as some more traditional bratwursts, sausages, hams, and salumis (the old Italian spelling). I bought their braunschweiger last Saturday,(being a good German girl), and it is heavenly! I recently spoke with Andy Cochran of Smoking Goose, (and the owner of Circle City Rain Barrels) about his involvement. Andy's love for local food got him involved in farming with the White River State Park Project and that is where he heard that Chris was looking for someone to help with the business. The common theme with all of the people involved is "passion". They have a passion for good local food and traditional practices that makes for a quality product. At our Market, they are represented by Adam Strong who is their delivery driver for Indianapolis and Bloomington and also staffs their booth at the BRFM on Saturday mornings. Like me, you have probably noticed his enthusiasm about what he sells. Every week I see items crossed out on his board because he has sold out. I am looking forward to trying the Soppressata (having married into an Italian family I love a good soppressa!) and the Veal Bratwurst (with sauerkraut!). Look for Adam at the Market on Saturdays, and the public can shop at the meat locker, 407 Dorman St., Thursday through Saturday. Visit the Smoking Goose Meatery on facebook or on their website for business hours and more information. |
Musical Guest: Chad Mills
Don't forget to stop by the entertainment booth and catch our musical guest of the day.
Indianapolis native, Chad Mills is an acoustic singer and songwriter in the fold rock genre. For more information about Chad, see 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: Peas and Carrots
When Forrest Gump said "Me and Jenny goes together like peas and carrots," we understood that meant they were just natural together. In fact it is so natural to pair peas and carrots that there is a line of clothing for children, and an acoustic band named for the combination. So, having seen carrots turn up at the Market two weeks ago, and peas in abundance last Saturday, I went looking for recipes. This one combines the two, couldn't be easier and works as a main dish or as a side dish!
Bulgur With Peas and Carrots
adapted from Martha Stewart Living
Ingredients:
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2 small fresh carrots, diced medium
- 1 cup fresh shelled peas
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Coarse salt and ground pepper
Directions:
In a medium pot, cook bulgur over medium-high, stirring frequently, until lightly toasted and fragrant. Add water, carrots, and peas; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and cook 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve immediately. Serves 4.
For more amazing pea recipes and carrot recipes, click on the links below, and enjoy these seasonal best friends on your dinner table soon. They are not only perfect seasonal taste companions, they look great together too!
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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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