Wednesday, December 16, 2015

12/19/15 IWFM Vendors

It's a year of transition for the Indy Winter Farmers Market. This Saturday, December 19, will be the last and final IWFM at The Platform (202 E Market St). Also, it will be the last IWFM of the year 2015! We will be taking a short hiatus over the holidays, that will allow us to move and get everything ready for the Indy Winter Farmers Market reopening on Saturday, January 16, 2016 in our brand new home at the Circle City Industrial Complex (1125 E Brookside Ave).

Don't like change? No worries, we promise these changes are all good ones. By moving to the CCIC, the IWFM is able to keep the same 45 vendors our loyal shoppers have grown accustomed to while also adding 13 new vendors! In addition, we are excited to partner with local food trucks, who will be on site every Saturday serving warm, delicious meals. Stay tuned for more details and maps for our new location.

Here is a list of vendors to expect on Saturday, December 19:

240 Sweet
3-in-1
Amelia's
Artisano's
Becker
Body Eclectic
Bridgeton Mill
Brotgarten
Castaway
Creative Wandering
Dickenson
Farming Engineers
Farming for Life
Freedom Valley
Full Hand/Eden Prairie
Funny Bone
Gluten Free Creations
Grabow Orchard
Harvest Café Coffee
Harvest Moon Flower Farm
Harvestland
Hobbit Gardens
Hole Pottery
Home Ec.
Homestead Heritage
Humbolt County Tea Company
KG Acres
Lick
Litterally Divine
Ludwig
Maplewood
Muddy Fork
Norman Mullet
Pet Lovers Organic
Red Tomato Sharpening
Redwine
Sapori Italia
Schact Farm
Shamrock
Simpson
Sitka Salmon
Southern IN Micros
Tulip Tree Creamery
Wild's Apple Farm
Wildflower Ridge Honey


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Tuesday, December 8, 2015

12/12/15 IWFM Vendors

Heading to the IWFM this weekend? We have FREE 4 hour parking vouchers for shoppers who use the Denison garage located on the northeast corner of Market St and New Jersey St. Please note that New Jersey St is one-way northbound and should be entered via Washington St.

Here's a list of Indy Winter Farmers Market vendors for 12/12/15:

3-in-1
Amelia's
Artisano's
Ash Blaeds
Becker Farms
Body Eclectic
Bridgeton Mill
Brotgarten
Dickinson Woodworking
Farming Engineers
Freedom Valley
Full Hand Farm/Eden Prairie
Funny Bone Farms
Gluten Free Creations
Grabow Orchard & Bakery
Harvest Café Coffee
Harvest Moon Flower Farm
Harvestland
Hidden Pond
Hobbit Gardens
Hole Pottery
Home Ec.
Homestead Heritage
Humbolt County Tea Company
KG Acres
Lick
Litterally Divine
Ludwig
Maplewood Farms
Muddy Fork
Norman Mullet Farm
Pet Lovers Organic
Red Frazier Bison
Redwine
Revival Food Co.
Sapori Italia
Schacht Farm
Shamrock Farms
Simpson Farm Market
Tulip Tree Creamery
Wild's Apple Farm
Wildflower Ridge Honey
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Wednesday, December 2, 2015

12/5/15 IWFM Vendor List

The Indy Winter Farmers Market runs Saturday December 5 from 9am to 12:30pm at The Platform (202 E Market St).

 Here's a list of this Saturday's vendors:
3-in-1
Amelia's
Artisano's
Ash Blaeds
Becker
Body Eclectic
Castaway Compost
Creative Wandering
Dickenson
Eden Prairie/Full Hand
Farming Engineers
Freedom Valley
Funny Bone
Gluten Free Creations
Grabow
Harves Café Coffee
Harvest Moon
Harvestland
Hobbit Gardens
Hole Pottery
Home Ec.
Homestead Heritage
Humbolt
KG Acres
Lick
Litterally Divine
Ludwig
Maplewood
Muddy Fork
Norman Mullet
Pet Lovers OrganicRed Frazier Bison Ranch
Red Tomato Sharpening
Redwine
Revival
Sapori Italia
Schact Farm
Shamrock
Simpson
Southern Indiana MicrosTulip Tree Creamery
Wild Alaska Salmon & Seafood
Wild's Apple Farm
Wildflower Ridge Honey
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Tuesday, November 24, 2015

11/28/215 IWFM Vendors

Celebrate SMALL BUSINESS SATURDAY with the Indy Winter Farmers Market on Saturday, November 28. We'll be open regular hours, from 9am-12:30pm at The Platform.

 Here's a list of vendors who will be at IWFM:
3-in-1 Restaurant
Amelia's Bread
Artisano's Oils & Spices
Aspire/Harvestland
Becker Farms
Big City Farms
Body Eclectic Skin
Castaway Compost
Creative Wanderings
Dickinson Kitchenware
Eden Prairie
Farming Engineers
Funny Bone Farm
Gluten Free Creations
Grabow Orchard and Bakery
Harvest Cafe Coffee
Hidden Pond
Hobbit Gardens
Hole Pottery
Home Ec.
Humboldt County Teas
KG Acres
Lick Ice Cream
Litterally Divine
Ludwig Creamery
Maplewood Farms
Norman Mullet Farm
Redwine Farm
Sapori Italia
Schacht Farm
Shamrock Farms
Simpson's Farm Market
South Circle Farm
Southern Crossroads
Southern Indiana Microgreens
Red Tomato Sharpening
Tulip Tree Creamery
Wild Alaska Salmon
Wild's Apple Farm
Chef Wendell Fowler
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Tuesday, November 17, 2015

11/21/15 IWFM Vendor

The Indy Winter Farmers Market runs Saturdays from 9am to 12:30pm. Join us at The Platform, located in the west wing of the Indianapolis City Market, 202 E Market St.

 Here is the vendor list for 11/21/15:
3-in-1 Restaurant
Amelia's Bread
Artisano's Oils and Spices
Ash Blaeds
Aspire/Harvestland
Becker Farms
Big City Farms
Body Eclectic
Brotgarten
Castaway Compost
Dickinson Kitchenware
Dunbar Farms
Eden Prairie
Farming Engineers
Farming for Life
Full Hand Farm
Funny Bone Farm
Gluten Free Creations
Grabow Orchard and Bakery
Harvest Cafe Coffee
Harvest Moon Farm
Hobbit Gardens
Hole Pottery
Home Ec.
Homestead Heritage
Humbolt County Tea
Lick Ice Cream
Litterally Divine
Ludwig Creamery
Maplewood Farms
Muddy Fork Bakery
Pet Lovers Organic
Red Tomato Sharpening
Redwine Farms
Revival Food
Sapori Italia
Schact Farms (outside)
Shamrock Farm
Simpson's Farm Market
South Circle Farm
Southern Crossroads
Southern Indiana Microgreens
Tulip Tree Creamery
Wild Alaska Salmon
Wild's Apple Farm
Wildflower Ridge Honey
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Tuesday, November 10, 2015

11/14/15 IWFM Vendor List

We're so excited and we just can't hide it! The 2015-2016 Indy Winter Farmers Market returns THIS Saturday, November 14th from 9am-12:30pm. Come join us at The Platform (located in the west wing of the Indianapolis City Market, 202 E Market St) for all of your local, sustainable and healthy shopping needs.

As a reminder, IWFM shoppers can park for free in the parking garage located on the corner of New Jersey St and Market. Simply present your garage ticket at the IWFM Information Table and we'll give you a free voucher to use when you exit the garage.

IWFM proudly accepts SNAP benefits and offers two incentive matching programs, Fresh Bucks and Eat Well Bucks. Visit the Information Table for more information.

Here is a list of vendors that will be present on 11/14/15:

240 Sweet
3-in-1 Restaurant
Amelia's
Artisano's Oils & Spices
Aspire/Harvestland
Becker Farms
Big City
Body Eclectic
Brotgarten
Castaway Compost
Dickinson Kitchenware
Dunbar Farms
Eden Prairie Farm
Farming Engineers
Full Hand Farm
Funny Bone Farm
Gluten Free Creations
Grabow Orchards
Harvest Cafe Coffee
Hidden Pond 
Hobbit Gardens
Hole Pottery
Home Ec
Homestead Heritage
Humbolt County Teas
Lick Ice Cream
Literally Divine
Ludwig Creamery
Maplewood Farms
Muddy Fork
Pet Lovers Organic
Redwine Farms
Sapori Italia
Schact Farm
Shamrock Farms
Simpson's Farm Market
Sitka Salmon Share
South Circle Farm
Southern Crossroads
Southern Indiana Microgreens
TBA Sharpening
Tulip Tree Creamery
Wild's Apple Farm
Wildflower Ridge Honey

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Monday, October 26, 2015

IWFM Recipe of the Week: Roasted Fall Veggies with Italian Sausages

When many people think of the phrase "farmers market," it's almost like you can instantly feel the sun warming your skin and taste the juiciness of that Indiana heirloom tomato. The Indy Winter Farmers Market is here to let you know that farm fresh, seasonal, healthy, sustainable and organic produce is still available--even after the temperatures cool! Throughout the season, the IWFM blog will provide readers with fun, fresh ways to spice up your meals while still featuring fresh and local products.

The Indy Winter Farmers Market runs Saturdays from 9am-12:30pm starting November 14th. Join us at The Platform (202 E Market St, in the west wing of the Indianapolis City Market). Follow us on Facebook, Twitter and Instagram for more information.

This week's recipe is courtesy of Foodie with Family.



INGREDIENTS
  • 1 pound butternut squash, trimmed, scraped of seeds, and sliced into ¾-inch cubes
  • 1 pound fresh Brussels sprouts, trimmed, and left whole, halved, or quartered, depending on size, to about ¾ of an inch in size.
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 pound sweet Italian sausage links, pierced several times with a sharp knife
  • 2 medium yellow or red cooking onions, trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point
  • ¼ to ¾ teaspoon crushed red pepper flakes, according to heat tolerance
  • freshly ground black pepper to taste

INSTRUCTIONS
  1. Preheat oven to 400°F.
  2. Toss the butternut squash and Brussels sprouts pieces with the olive oil and salt. Spread it out on a sheet pan and nestle the sweet Italian sausage links among the vegetables. Distribute the onion wedges evenly around the pan. Roast for 30 to 45 minutes, turning the sausages after about 15 minutes, or until the vegetables are tender and the sausages are beginning to brown in places.
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Wednesday, April 22, 2015

4/25/15 IWFM Vendors

It's hard to believe that this Saturday, April 25, will be the LAST Indy Winter Farmers Market of the season. Come celebrate the end of the season with us at The Platform from 9am-12:30pm.

 Here is a list of vendors you will find on 4/25:
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Tuesday, April 21, 2015

Recipe of the Week: Enchilada Skillet (via A Couple Cooks)

With Cinco de Mayo right around the corner, A Couple Cooks have created a delicious dish perfect for a festive occasion: Enchilada Skillet.


Enchilada Skillet
 
by: 
Serves: 6
What You Need
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • ½ red onion
  • ¼ teaspoon kosher salt
  • 2 small zucchini
  • ½ red bell pepper
  • ½ green bell pepper
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1½ cups corn, frozen or fresh
  • 15-ounce can black beans (or 1½ cups cooked)
  • 6 small corn tortillas
  • 2½ cups enchilada sauce, pre-made or homemade (we used a Frontera pre-made sauce)
  • 6 ounces (about 1½ cups) shredded sharp cheddar cheese, divided
  • Cilantro (for serving)
  • Sour cream (for serving)
What To Do
  1. Prepare the ingredients: Mince 3 cloves garlic. Chop ½ red onion, 2 small zucchini, ½ red pepper, and ½ green pepper. Drain and rinse 1 can black beans. Cut small small corn tortillas in half, then into ½-inch wide strips. Shred 6 ounce sharp cheddar cheese. Chop ¼ cup cilantro for garnish.
  2. Set the oven to a broil.
  3. In a large oven-safe skillet, heat 3 tablespoons olive oil. Add the garlic and cook 30 seconds over medium heat, then add onion. Cook the onion until translucent and soft, about 3 minutes.
  4. Add the zucchini, red bell pepper, green bell pepper, ¼ teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon oregano, and ¼ teaspoon kosher salt. Cook about 5 minutes until all vegetables are slightly soft but still have a little bite. Add 1½ cups corn, black beans, tortilla strips, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
  5. Place the skillet in the oven and broil for 3 to 5 minutes, until the skillet is bubbly and the cheese is melted.
  6. Serve with fresh cilantro and a dollop of sour cream.
Notes
From The High Protein Vegetarian Cookbook by Katie Parker

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Wednesday, April 15, 2015

Recipe(s) of the Week featuring RAMPS!

You know it's officially spring when food bloggers, restaurants you follow on social media and farmers market patrons can't stop talking about ramps. Ramps, also known as spring onions, offer a unique aroma and flavor that is a cross between onion and garlic. This perennial wild onion has a white tuber, similar to a scallion, a burgundy stem and wide green leaves that resemble lily of the valley. In addition to their beauty, ramps offer a variety of usages. They can be used cooked or raw, just like an onion. Here are a few ramp recipes that caught our attention:

Breakfast Bowl with Ramps, Asparagus and Lemon Herb Sauce (via Sweet Paul)

Serves 4
  • 4 thick slices of country style bread, cubed
  • 12 stalks mini asparagus, cut in 3
  • 12 ramps
  • 4 tablespoons olive oil
  • salt and pepper
  • 1/2 bunch fresh parsley
  • 1/2 bunch fresh mint
  • 1 tablespoon toasted pine nuts + extra for serving
  • juice from 1 lemon
  • grated zest from 1 lemon
  • pinch of red chili flakes
  • 1/2 cup Olive oil
  • 4 eggs
  • vinegar
  1. 1) Preheat oven to 380F.
  2. 2) Place the bread, asparagus and ramps on a baking tray and drizzle with oil. Sprinkle with salt and pepper.
  3. 3) Bake until golden, about 12 minutes.
  4. 4) Place herbs, pine nuts, lemon, chili and oil in a blender and blend until smooth. If its to thick just add a little more oil.
  5. 5) Bring a pot of water to the boil and add a little vinegar, poach the eggs for 3 minutes.
  6. 6) In a bowl start with the bread, then asparagus and ramps, then the egg, pine nuts and finish off with the lemon herb sauce.

Caramelized Ramps with Browned Butter (via Crepes of Wrath)
Serves 2-3 as a side

  • 2 bunches ramps, cleaned well
  • 2-3 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • pinch red pepper flakes

1) Cleaning ramps is a bit of work, but it's worth it! Fill a large bowl with cold water, then place your ramps in the water. Swish them around to remove as much dirt as possible, then remove them from the bowl and give them a second rinse under running water to remove any remaining grit. Change the water and do the same with your second bunch of ramps. Place the ramps on a dry paper towel, then top with another paper towel and pat out as much water as possible
2) Clean the ramps by removing the tip of each stalk. Set aside (don't slice them - they're perfect as is).
3) In a heavy bottomed skillet, heat your butter over medium-high heat. Swirl around until browned and nutty, about 3-4 minutes. Add the ramps to the browned butter and cook over medium heat, turning occasionally, until the ramps are lightly charred and wilted. Serve with your favorite protein as a side, or enjoy them on their own.

Spring Vegetable Minestrone with Wild Ramp Pesto (via What's Cooking Good Looking)
Serves 2 for dinner or 4 as an appetizer
  • 1 smallish fennell bulb (white + green parts), diced
  • 1 medium spring onion (or white onion), diced
  • 4 tablespoons of extra virgin olive oil
  • 6 cloves of garlic, sliced thin
  • 1 white potato, peeled and diced
  • 1/4 - 1/2 teaspoon of salt (depending on how much salt you like - I err on more for soup)
  • 1/4 teaspoon of red pepper flakes (optional, for a kick)
  • 1 teaspoon of dried thyme
  • 2 cups of white (cannellini) beans (I found that a good quality -organic- canned bean worked well for this)
  • 6 cups of water
  • 3 handfuls of leafy greens (I used a somewhat exotic mix of baby kale, baby bok choy, and young broccoli, but you can use whatever leafy green you like and have available. Kale, spinach, swiss chad, regular bok choy would all work well)

For the Wild Ramp Pesto:
  • about 10 ramps (white + green parts)  cleaned and diced
  • 1/3 cup of almonds, lightly toasted
  • the juice of 1/2 a lemon
  • a small handful of arugula (optional, if you have some handy)
  • 1/4 teaspoon of salt
  • a few cracks of black pepper + a pinch of red pepper flakes
  • 1/3-1/2 cup of extra virgin olive oil

1) Get the soup started:
  • In a large, heavy bottomed pot, heat the oil over medium heat and add the fennel and onion. Cook for several minutes until they have softened. 
  • Then add the garlic, potato, salt, thyme, and red pepper flakes, stir, and cook for about 2-3 minutes. 
  • Add the beans and the water, bring to a boil over medium heat and then reduce to a simmer. 
  • Simmer for 60-90 minutes. 
2) While the soup is simmering, prepare the pesto:
  • Add all of the ingredients for the pesto, except for the oil, to a food processor and pulse several times until the ingredients are finely chopped. 
  • Then, add in the olive oil in a slow stream until it is emulsified. 
  • Taste and adjust any seasoning as necessary. 
3) Finish the soup, and serve:
  • After the soup has been simmering for a while, taste and make sure they flavors are to your liking. If it is too watery, let it simmer a bit longer to develop more flavors, but I usually find it is good after an hour. 
  • Then, add the greens, and stir until they wilt. This should only take about 2-5 minutes. Remove the soup from the heat. 
  • Then serve by ladling the soup into bowls and adding a spoonful (or more if you like) of the pesto on top. 
  • This will keep well for several days in an air-tight container in the fridge. If you end up with extra pesto, you can store that as well for about 10 days. The pesto goes well on all sorts of things from bread, to eggs, or tossed with vegetables. 
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4/18/15 IWFM Vendor

Here is a list of vendors that will be at IWFM on Saturday 4/18:
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