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.

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Don't sweat the high temperatures. With cucumbers and basil so plentiful at the Market, just drop one of these amazing ice cubes infused with cucumber and basil into a tall glass of water, and watch the heat melt away.

Combine 1 cup water, 1 cucumber (peeled and seeded), ¼ cup torn basil, and a pinch of coarse salt in a blender and freeze in an ice-cube tray.  

(from Body+Soul, 2009)  

Every Saturday morning I see customers lined up at Rene's booth for their fresh pastries. The bakery has a loyal following at the Market, and at his shop in Broad Ripple. But I wonder if those customers know that work starts at midnight on Friday and goes all night long to create the fresh breads and pastries they are so eager to purchase each week.

Albert Rene Trevino, owner and baker, grew up in Gary, Indiana and attended Indiana University. He realized after a couple of years that he didn't know what he wanted to do and left school. He worked with the bars and bands in Bloomington and eventually realized that the food industry appealed to him. At that point he migrated to Indianapolis to earn a culinary degree from IVY Tech.

  While earning his degree, one of his professors told him, "a good pastry chef will always have a job." Albert liked the sound of that, and a pastry chef was born. Albert's resume includes Meridian Hills Country Club, The Columbia Club, Something Different, and Tavola Di ToSa in Broad Ripple. With all of that experience, Albert wanted to provide European-style breads and pastries for everyone to enjoy. So in 2004, he acquired equipment and a location for his new bakery and opened for business.

Albert is very hands-on, making all of his specialty croissants himself (about 1,000 each week). He takes no shortcuts, uses good ingredients and has an expectation of perfection that he is constantly striving for. In the small blue bakery, he and his staff of nine, work to create the very best product possible. "I want people to taste the flavors; not be overwhelmed with sugary sweetness," he says.

Rene's has been at the Market for seven years, bringing 5-600 pieces of pastry, Danish, croissants and scones every week. While Jessica and Kara staff the booth, Albert is back at the bakery and often makes a couple more trips to the Market to replenish the product as they sell out. The croissants in particular come out of the oven within an hour of being offered at the Market so that they are as fresh as they can be.

That is the kind of dedication that keeps their loyal customers coming back. You can find Rene's breads and pastries in many local restaurants and additional items in the cold case at the shop. And you can find out more about Albert and his bakery at www.renesbakery.com.

We have seen lots of fingerling potatoes, cherry tomatoes, garlic, and green beans at the Market in recent weeks. This delicious salad makes use of all of them!

Roasted Fingerling and Tomato Salad with Green Beans and Arugula

from Martha Stewart Living, June 2008

Ingredients for the Salad:

• 5 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1 1/2 pounds fingerling potatoes, halved lengthwise
• 1 pint cherry tomatoes
• 4 stems fresh thyme
• Coarse salt and freshly ground pepper
• 3 ounces green beans
• 2 cups baby arugula

Ingredients for the Dressing:

• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced fresh thyme
• 1/2 shallot, minced
• 1/3 cup extra-virgin olive oil

Directions:

1. Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
2. Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
3. Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
4. Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature. Serves 4 to 6.

Note: To ensure maximum flavor, toss potatoes with dressing while they're still warm.

Try these half-dozen green bean recipes using your purchases from the Market. We have lots of kale, corn, yellow tomatoes, mint and basil! The French filet beans from Earthly Delights or the purple Royalty beans from Sunny Creek would make good substitutions if you are feeling adventurous! And Smoking Goose Meatery makes a wonderful pancetta while Nicole-Taylor has some great pastas! 

Spicy Parmesan Green Beans and Kale

  Green Beans with Creamy Tarragon Dipping Sauce   

Sauteed Corn, Spinach, and Green Beans

Fried Green Bean Bundles

Green Bean and Yellow Tomato Salad with Mint

 Spaghetti with Pancetta, Green Beans and Basil 

 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