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Vol. 16 No. 13
| June 28, 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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Corn, Blueberries, Raspberries,
Peaches, Gooseberries,
Carrots, Beets, Broccoli,
Cauliflower, New Potatoes,
Tomatoes, Herbs, Onions, Garlic,
Fennel, Swiss Chard, Cabbage,
Kale, Bok Choy, Kohlrabi,
Lettuces, Asian 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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Author Sheri Castle at the Market
 Author Sheri Castle will be at the Market this Saturday to sign copies of her new book, The Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands and CSA Boxes.
Sheri has written numerous cookbooks and magazine articles, is a professional recipe tester, and culinary instructor. She is known for her humor as well as her culinary expertise. This Saturday she will be on hand to talk about cooking with local foods and prepare samples of some of her recipes for tasting. Find Sheri at Incredible Edibles' new booth space on the south end of the Market. (Sandy Tipton is a big fan of the book!) You don't want to miss this special event! Sheri Castle is a member of the International Association of Culinary Professionals, the Southern Foodways Alliance, the Carolina Farm Stewardship Association, the Chefs Collaborative, the North Carolina Writers' Network and Slow Food USA. She lives in Chapel Hill, North Carolina with her husband Doug Tidwell, daughter Lily Castle Tidwell and Domino the Hound of Renown. |
There's Corn and more in Indiana!
 With the advent of summer comes corn in the Hoosier state. And true to tradition, the corn arrived last Saturday along with the official start of summer. Several vendors had corn ( Fields Farm Fresh and Apple Works), but My Dad's Sweet Corn, who only does corn, made their season debut with a good supply. And Circle City Sweets/Soups had Chef Roger Hawkin's signature corn chowder to the delight of Market customers. With berry season in full swing, the first peppers showing up, and the arrival of sweet corn, summer is truly here and visitor's to the Market can rejoice!
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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?
- Blueberries from Compean & Sons and Earthly Delights
- Corn from My Dad's Sweet Corn, Fields Farm Fresh, and Apple Works
- Corn chowder from Circle City Sweets/Soups (more this week!)
- More raspberries from multiple vendors (get them while they last!)
- Green bell peppers from Homestead Growers
- Sunflowers were everywhere at the Market - from Bloomer's Greenhouse, Harvest Moon Farm, and JP Parkers Florist
- Carmelized Peach Sriracha, awesome new flavor from Lick Ice Cream
- Gooseberries from Earthly Delights (limited amount coming this week)
What you should know this week!
This will be the last week for Blue Moon Perennials. Since June has a 5th Saturday, Hidden Pond will be with us again. Sophia Organic sold out of worm castings last Saturday, but will be back with worm tea this week. The Alliance for Responsible Pet Ownership (ARPO) will be back with more irresistable puppies and kittens for adoption.Circle L Bison, and Willowfield Lavender Farm are out this week.
We welcome new vendor Nicey Treat to the Market. They have been at the City Market and the Cluster Truck events and are now joining us at the BRFM. They will sell their all natural, handmade, frozen treats on recyclable sticks.
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Vendor Profile: Pete's Peaches
Just south of Plainville and north of Washington in southern/central Indiana, you would find 20 acres of orchard situated on high sand hills and growing 2000 trees, better known as Pete's Peaches. Pete Slowik purchased the property and started his orchard in 1988 after growing up in central Indiana and spending years in agricultural sales, selling to fruit growers around the area. He knew those high sand hills were ideal for stone fruits that like good drainage, but he didn't really know much about growing peaches. He learned the hard way - through reading and studying and through trial and error. Now he has a family business he is rightly proud of. With 25 varieties of peaches, 3 of nectarines, and 5 of sweet cherries, Pete and his wife Kathy and daughters Brooke and Connie are kept mighty busy. "Growing good peaches is labor intensive," Pete told me. When he started back in '88, there weren't many stone fruit orchards around and the few that existed were older growers ready to retire from the business. Pete explained, "It takes more time and effort to do detailed pruning and fertility to see a quality crop with good size and color come to market. We pick a higher percentage of 2-day ripe fruit. There may be a bruise or dent occasionally, but there is way more flavor!" In Indiana and the Midwest, peaches are in season from mid-June to mid-August. They progress from early (the first 3 weeks or so) cling peaches, to mid (the next 3 weeks or so) semi-freestone, to late (the last 4 weeks or so) freestone fruit. Pete says they have about a 60-day season give or take a week or two depending on conditions. Some years they may have no crop at all in Indiana if they get frozen out. Out of the last 20 years they have lost their season to freeze only twice. Pete says they have been lucky. "When you see ripe peaches at the market, you should buy them like you may never see them again," he said. "The next five years might be frozen out!" 
Local peaches, picked just before they are fully ripe, are the most delicious and flavorful you can get. "Some people don't think they like peaches because they've gotten them at the supermarket where they were picked green and shipped across the country," explained Pete. Wholesale growers breed their trees for color and to withstand shipping and then pick them before they are ripe so they will get to the store shelf looking pretty, but they tend to be hard and tasteless. "I'd rather have a peach that tastes good," Pete says. And I agree! |
Musical Guest: Dianna Davis
Don't forget to stop by the entertainment booth and catch our musical guest of the day.
Dianna Davis began her career as a classical musician but has expanded into folk, Irish, jazz, and improvisation. She plays with THIN AIR, Coffee Zombies, Iron Curtain Meltdown, The Edge of Erin, and the Indianapolis Women's Chorus. Find out more 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: Fourth of July Fruit Fun!
Independence Day comes along right when summer berries are in abundance. The timing is perfect to celebrate our nation's birthday with traditional fruit desserts that take us back to our agrarian roots. Cobblers, buckles, grunts, slumps, crisps, and good old-fashioned pies show off the best of seasonal summer fruits and make a truly spectacular addition to your holiday table, worthy of some fireworks!
Blackberry Cobbler
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge
Instead of using only blackberries, mix in some raspberries and blueberries as well.
Ingredients for the filling:
- 6 cups blackberries or a mix of seasonal berries
 - 1/3 cup sugar
- 1 Tbs. all-purpose flour
- 1 tsp. finely grated lemon zest
- Pinch of salt
Ingredients for the topping:
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 egg
- 1/2 cup buttermilk
- 6 Tbs. (3/4 stick) unsalted butter, melted and cooled
- 1/2 tsp. vanilla extract
Directions:
Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.
To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.
To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature. Serves 8 to 10.
Try these homey, old-time favorites as well!
Raspberry Buckle
Berry Grunt
Blueberry Crisp
Mixed Berry Slump
Gooseberry Pie
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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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