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Vol. 16 No. 11
| June 14, 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,
Peaches, Strawberries,
Broccoli, New Potatoes,
Herbs, Onions, Garlic, Leeks,
Fennel, Swiss Chard, Cabbage,
Kale, Bok Choy, Kohlrabi,
Arugula, Lettuce Greens,
Flowers and Plants,
Lavender, Oils and Spices
Pastured Free-Range Eggs,
Grass-Fed Meats,
Bakery Bread and Pastries,
Cheese, Syrup, Honey
 
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Last Saturday's Road Closing
Our apologies are extended to all of you who had trouble getting to the Market last week. We learned, after the fact, that Compton Street (the road west of Broad Ripple High School) was to be closed off at 10 AM to prepare for the Tap 'n Run Race through Broad Ripple. It is still not clear why the road was closed so early for a 5 PM race, but the BRVA is working to be sure that the situation doesn't happen again. For future reference, when we DO know that there will be an event that may cause traffic issues in getting to the Market, we will be sure let you know in the newsletter and suggest alternate routes. |
The History of Father's Day
Father's Day was founded in 1910 by Sonora Smart Dodd. Its first celebration was in Spokane, Washington on June 19, 1910. Her father, the Civil War veteran William Jackson Smart, was a single parent who reared his six children . After hearing a sermon about Mother's Day in 1909, she told her pastor that fathers should have a similar holiday honoring them. Americans resisted the holiday, perceiving it as just an attempt by merchants to replicate the commercial success of Mother's Day. In 1957, Maine Senator Margaret Chase Smith wrote a proposal accusing Congress of ignoring fathers for 40 years while honoring mothers, thus "[singling] out just one of our two parents". In 1966, President Lyndon B. Johnson issued the first presidential proclamation honoring fathers, designating the third Sunday in June as Father's Day. Six years later, the day was made a permanent national holiday when President Richard Nixon signed it into law in 1972. |
(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?
- Chunk honey and peanut butter honey from Wildflower Ridge
- Panese (bibb) lettuce from Fields Farm Fresh
- Duck eggs and naturally fermented ketchup & BBQ from Hidden Pond
- Lettuce bowls (see photo above left) from Compean & Sons
- English peas and red & green romaine from Mulberry Creek Farm
- Crispy onion rolls and pretzel buns from Brotgarten
- Red and heirloom mizuna from Homestead Growers
- Ripe peaches from Pete's Peaches, Compean & Sons and Apple Works
- Adorable kittens and puppies available for adoption from ARPO
What you should know this week!
Second Helpings will be at the Market again this week (3rd Saturday). Lick Ice Cream will return after being out last week. Raw Gourmet Delights will be with us (they alternate with Hidden Pond Farm). Burton's Maplewood Farm will make their monthly appearance with their specialty maple syrups. IndyCog will be visiting us this week, and Worm Casters are back.
Circle L Bison, The Measuring Cup, and Parcha Sweets are out this week. Incredible Edibles will be out for one more week before returning on the 23rd.
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Vendor Profile: Anna Belle's Garden
This is the first season at the Market for Anna Belle's Garden, operated by Chef Josh Horrigan of the Chef's Academy at Harrison College. Josh named his new produce business after his five-year old daughter and he seems to love his gardens almost as much as he loves his children. With his wife and children helping out in the garden and his brother Michael working with him at the Market, it is very much a family business as well as an outgrowth of his work with the academy.  As a kid who always loved food and cooking, Josh was fortunate in his early experiences and the people he met. While working as a caddy at Highland Country Club, he was offered the opportunity to earn more money by bussing tables and ended up in the kitchen learning the food business. At the same time, he met Ross Faris, who lived nearby, and began a long relationship with the late owner of Your Neighbor's Garden. Ross taught him the value of using local seasonal ingredients in his cooking. Josh's enthusiasm for the local produce he grows is palpable, and infectious! He worked as a chef in numerous restaurants and studied hotel and restaurant management at Purdue and IUPUI before becoming the Director of Industry Relations at the Chef's Academy. The gardens started as an effort to introduce students to seasonal produce as they worked through the program at the academy. Since "farm-to-table" is one of the hottest trends in the food industry today, Josh wants to expose the students to global varieties like Ichiban (Asian) eggplant and white globe (American Amish) eggplant. They grow eight types of basil alone, and even edible flowers for use in seasonal dishes.  Students help plant, tend, and harvest the gardens around the academy, and at two other sites on the north side of Indianapolis. In return, money is deposited in an account for a trip to the Culinary Olympics in Germany. While the gardens do not supply enough produce for the needs of the school, they do produce enough for local restaurants and for sale at the Market. Josh is particularly excited to talk about the many varieties he grows, like his watermelon radishes that will be ready soon, his German cone-shaped cabbages, and his heirloom tomatoes and peppers. This Saturday he plans to have Napa, flat Dutch, and Savoy cabbage, pink and red Chinese rose radishes, the last of his arugula, lettuce mix, romaine, red raspberries, snap peas, herbs, beefsteak tomatoes, radicchio, and maybe some green tomatoes. Stop in and ask him about them -- I guarantee you will learn something new! Click here for a video clip of Josh Horrigan on Indy Style TV demonstrating how to make an arugula pesto and a watermelon salsa with produce from the garden. |
Musical Guest: Dave Duvall
Don't forget to stop by the entertainment booth and catch our musical guest of the day.
Dave Duvall plays jug band, blues, and hillbilly music with banjo, guitar, harmonica, stand-up bass, and vocals. For more information, go to 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.
Chad Mills offers his sincere apologies for missing last week's Market. He truly loves to be here and simply forgot to mark it on his calendar and then went camping, so was out of reach when we called. We hope to schedule him again soon.
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Focus On: Foil Packets for Father's Day
For Father's Day, what could be easier than turning on the grill and putting dad's favorite things from the Market in foil packets? Let dear old dad sit back in his favorite chair while the food cooks, and when the packets are unwrapped and the food dished up, clean up is a breeze. You'll love it so much, you'll want to do it next week too!
How to make a foil packet: 
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface.
2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)
Salt-Roasted Potatoes: Combine 2 cups kosher salt and 2 sprigs chopped rosemary on a sheet of foil. Bury 1 1/2 pounds baby potatoes in the salt mixture and form a packet. Grill over medium heat, covered, 45 minutes.
Baby Beets: Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta cheese.
Jerk Chicken Wings: Toss 6 split chicken wings, 1 tablespoon vegetable oil and 3 tablespoons jerk seasoning on a sheet of foil. Form a packet. Grill over high heat, turning once, 25 minutes. Top with cilantro and serve with lime wedges.
Glazed Pork: Mix 1/4 cup peach preserves, 1 tablespoon whole-grain mustard and 1/2 teaspoon hot sauce. Season 1 pork tenderloin with salt and pepper and coat with the peach mixture; seal in a foil packet. Grill over high heat, turning, 18 minutes.
Sesame Bok Choy: Toss 1 pound baby bok choy, 1 tablespoon sesame oil and 1 teaspoon each grated ginger and sesame seeds on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 15 minutes.
Baby Carrots: Toss 1 bunch baby carrots, 1 chopped shallot, 1 teaspoon chopped tarragon, a pat of butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 15 minutes.
Glazed Peaches: Toss 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons butter, and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.
Zucchini and Tomatoes: Toss 2 sliced zucchini, 2 diced tomatoes, 4 smashed garlic cloves, olive oil, basil, and salt and pepper on a sheet of foil. Form a packet. Grill over high heat, 10 minutes. Top with grated parmesan.
Portobello Mushrooms: Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.
Excerpted from "50 Things to Grill in Foil", Grilling Central, Food Network.
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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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