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    

Visitors to the Market may have noticed the bees swarming around some of the sunflowers. While that may have caused some of you to stay far away from the sunflowers, those bees were busy doing what they do best. So, I thought I would share some interesting information about bees.

Although a bee sting can be deadly to those with allergies, virtually all bee species are non-aggressive if undisturbed and many cannot sting at all. Humans are often a greater danger to bees, as bees can be affected or even harmed by encounters with toxic chemicals in the environment. In North America, yellowjackets and hornets are often misidentified as bees, despite numerous differences between them.

Despite their sting, bees are generally held in high regard, most likely due to their usefulness as pollinators and producers of honey. Bees are the major pollinator in ecosystems that contain flowering plants. (Some of our vendors make use of bees to pollinate their orchards.) It is estimated that one third of the human food supply depends on insect pollination, most of which is accomplished by bees.   

So next time you see bees buzzing around, don't panic. Just wish them well as they continue to do their job, pollinating the flowering plants that will go on to become the delicious peaches, apples, pears, and more that you buy at the Market! 

Cindy and Roger Hawkins love to talk, especially about food, and the business they love. Cindy is the "Sweet" part of Circle City. She started as an event planner and worked in the alumni office at Butler, but was drawn to the food industry. She and Roger met at Hollywood Bar and Filmworks where she waited tables and he was the kitchen manager. Roger, by the way, is the "Soup" part of C.C. Or has he describes it, the "savory" to Cindy's sweet. Roger began with a degree in History and then had an epiphany after being shown how to properly chop an onion. He has since worked with some of the finest chef's in the city, from Brad Gates to Steve Oakley and more. He is also the one who pushed Cindy to quit her job and spend six months in Chicago at the French Pastry School.

The two halves of the couple have very different specialties, but Cindy and Roger both have the same high standard of quality when it comes to their craft. Roger says, "You can teach the skills, but not how to care." They look for that caring attitude about the product and about the customer when they hire people to work with them. Cindy's mom helps out with the business and her sous chef, Allison, is the face we see at the Market each Saturday. Roger's sous chef Chris, Tania, Angela, and Debra, round out their staff at their home base, the City Market downtown.

The philosophy behind their creations is to create a high quality hand-made product that pays respect to the season. You will often see Roger scouting the Market for the best produce to use in his soups and Cindy's breads and pastries. They planned, researched and finally brought the longtime dream of their own business to fruition two years ago. Now, besides their City Market booth, they do numerous farmers markets, event catering, and provide foods for Nordstrom and Recess among others. They love being involved in the developing food industry in Indianapolis. "It's like a big family," Roger told me. "We all talk about our food and what we're doing, and we help each other out."

Circle City Sweets has a loyal customer base at the Market, where they can find their breads, pastries, jams, granola, soups and more. "We try to bring the items that are heat-friendly," said Cindy. This coming Saturday, they will have Roger's corn chowder (made from My Dad's Sweet Corn), and fresh gazpacho, as well as Cindy's gooseberry jam, juneberry cherry jam, and peach vanilla jam. You can keep up with Circle City Sweets/Soups on facebook, or go to their website.

  

Focus On: Peachy Keen Summer Recipes!  

 

The peaches at the Market have been so sweet and juicy! I just had to search out some recipes to make use of them! Here is one that is so quick and easy, it is perfect for a delightful summer dessert for your next dinner party, or any time! 

 

 

Peach-and-Blueberry Parfaits             

Southern Living, June 2006             

 

Ingredients:

• 2 cups 1% low-fat milk 
• 1 large egg
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 3 pounds fresh peaches, peeled and chopped (about 7 cups)
• 1 pt. fresh blueberries
• 1/2 (14-oz.) angel food cake, cubed (about 6 cups)
• Garnish: fresh mint sprigs

Directions: 

1. Whisk together first 4 ingredients in a small non-aluminum saucepan over medium-low heat, and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla.
2. Pour mixture into a small mixing bowl, and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.
3. Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with 1/4 cup vanilla sauce. Garnish, if desired. Makes 8 servings.  

Grilled Peach and Mozzarella Salad

 Peach and Yogurt Soup  

Basil Peach Chicken Breasts

Sweet Tea Rice with Jalapenos, Peaches, and Pecans

Peach Ginger Iced Tea

Country Ham and Peach Panini 

 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