Showing posts with label Indy. Show all posts
Showing posts with label Indy. Show all posts

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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Wednesday, March 25, 2015

Recipe of the Week: Market Vegetable Fried Rice (via A Couple Cooks)

At the Indy Winter Farmers Market, we are lucky to be able to call the dynamic duo behind local food blog A Couple Cooks our friends. Sonja and Alex create beautiful and delicious recipes featuring fresh, whole foods. They frequently pick up their ingredients at the Indy Winter Farmers Market. Here is a recipe they have created for Market Vegetable Fried Rice. Make sure you check out their blog for more recipes, beautiful pictures and fun!

Market Vegetable Fried Rice
 
by: 
Serves: 3 to 4
What You Need
  • ½ yellow onion
  • 1 large garlic clove
  • 3 carrots
  • 2 turnips
  • ¼ small cabbage
  • 4 small bok choy heads
  • 3 tablespoons sesame oil
  • 2 eggs
  • ½ cup frozen peas
  • 4 cups cooked brown rice, at least one day old
  • 2 tablespoons soy sauce
  • 1 teaspoon kosher salt
  • Black pepper
What To Do
  1. Dice the onion, and mince the garlic. Peel the carrots and turnips, then dice them. Shred the cabbage. Chop off the bottoms of the bok choy, then thinly slice (chiffonade) the leaves.
  2. In a large skillet or wok, heat 2 tablespoons sesame oil. Saute the carrots, onion, and turnips 2 minutes. Add the bok choy and cabbage and saute for 2 minutes. Add the 2 eggs and scramble them in for 1 minute. Add the garlic, ½ cup peas, 4 cups rice, 2 tablespoons soy sauce, ½ to 1 tablespoon additional sesame oil, 1 teaspoon kosher salt, and fresh ground pepper. Heat, stirring, until all rice is coated. Serve hot.
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Tuesday, March 17, 2015

Recipe of the Week: Spring Salads (via A Couple Cooks)

Temperatures are warming, the sun is keeping the evening lighter for longer, and bulbs are peaking their tops out of the soil. It's spring! Here are few spring-inspired side dish recipes from local food bloggers, A Couple Cooks: Radish and Pea Salad with Lemon Oregano Vinaigrette and Grilled Carrots with Lime and Cilantro. If either of these recipes intrigue you, head on over to the Indy Winter Farmers Market on Saturday to pick up the necessary lettuce, radishes, fresh oregano, olive oil, carrots and cilantro. See you Saturday!

Radish and Pea Salad with Lemon Oregano Vinaigrette
 
by: 
Serves: 4
What You Need
  • 1 head lettuce
  • 1 bunch radishes
  • 2 cups fresh or frozen peas
  • 1 lemon (zest and juice)
  • 1 handful fresh oregano
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ cup crumbled feta cheese
What To Do
  1. Wash and dry the lettuce; chop it into bite-sized pieces. Thinly slice the radishes. Zest the lemon.
  2. If the peas are frozen, thaw them in some warm water. If the peas are fresh, boil some water, add the peas and cook for about 3 to 4 minutes, until tender and bright green, then remove them and rinse with cold water.
  3. Chop the fresh oregano. In a canning jar, add the oregano, 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, ¼ teaspoon kosher salt, and a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
  4. To serve, place the lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, crumbled feta cheese, and lemon zest. Drizzle with vinaigrette and top with fresh ground pepper.

Grilled Carrots with Lime and Cilantro
 
by: 
Serves: 4
What You Need
  • 1 pound small carrots (or large carrots cut in half lengthwise)
  • 1 lime
  • 3 tablespoons fresh cilantro (chopped)
  • A few pinches of cumin
  • Olive oil
  • Kosher salt
  • Fresh ground black pepper
What To Do
  1. Preheat a grill to medium heat. (or, toss the carrots with olive oil and a bit of salt and pepper, and roast at 400°F for 20 minutes.)
  2. Wash the carrots and toss them with a bit of olive oil in a bowl. Place the carrots on the grill and cook until the carrots turn paler in color and a bit wrinkled; flip over and cook the same amount (around 8 minutes total for small carrots; the timing will depend on the thickness of the carrots). When fully cooked, the carrots can be easily pierced with a fork.
  3. Roughly chop the cilantro.
  4. When the carrots are done, place them in a bowl and toss them with juice from 1 lime, a few pinches kosher salt, fresh ground black pepper, cilantro, and a few pinches of cumin.
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Wednesday, March 11, 2015

3/14/15 IWFM Vendors

As the snow melts and temperatures slowly increase, it's time to get excited for Spring! While it's safe to say majority of Indianapolis is eager for this warmer season to arrive, ALL of our IWFM vendors are ready for winter to be over and eager to get their hands back in the dirt. The Indy Winter Farmers Market runs every Saturday through April 25 from 9am-12:30pm at The Platform. We'll see you Saturday!

 Here is a complete list of 3/14 IWFM vendors:
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Thursday, March 5, 2015

Learn about Composting from IWFM Sponsor Spotts Garden Service

In addition to a full line up of vendors, Indy Winter Farmers Market sponsor Spotts Garden Service will be in attendance at market on Saturday 3/7. The Spotts crew will be educating guests on how to compost and get your garden ready for spring. They will also have seeds for sale! Here is some beneficial information from Spotts Gardens on composting:
Ready, Set, Compost! As we get ready for spring in the garden, organic gardeners everywhere turn to compost!

Why compost?
Compost feeds the soil that feeds your plants. It's full of slow-release nutrients and billions of microorganisms that stimulate plant growth and help plants resist disease. Compost also improves soil texture, allowing it to hold more water.

How do I use it?
In spring, our top three ways to use compost are:
  1. Spread it in kitchen garden beds before planting.
  2. Side-dress your plants. As shrubs and trees start budding (in April), put a ring of compost around the stem of the plant and gently scratch it into the soil. Don't put it up against the stems, though.
  3. Add compost to the bottom of planting holes when you divide perennials or when you plant annuals. Add some to your container gardens too.
How do I get compost?
Make your own! All you need is approximately equal volumes of brown materials (high-carbon stuff like dried leaves, shredded newspaper, and straw) and green (high-nitrogen materials like grass clippings, weeds, and kitchen waste). Learn how to build your own compost pile with this article from Spotts Garden Service.

Alternatively, you can buy compost. Choose compost that looks dark brown and crumbly, like really good garden soil. If you need a lot, buy it in bulk rather than in bags.

Stop by the Spotts Garden Service table at this week's market to ask your garden questions and talk compost. They will also have seeds for sale!

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Indy Winter Farmers Market Vendor: Pet Lovers Organic Bakery

Every week during the Indy Winter Farmers Market season, we'll be profiling one of our local vendors. You can find the full list of IWFM vendors and past profiles here.
Pet Lovers Organic Bakery

What do you love most about the Indy Winter Farmers Market? I love the diversity of people that attend the market. Vendors and customers look forward Saturday mornings at IWFM.

What is your most popular item at IWFM? Scrumptious Salmon Treats. We get our salmon from fellow IWFM vendor, Wild Alaska Salmon.

What is something people don't know about you? I have a "real" job that pays the bills, but Pet Lovers Organic Bakery is my passion!

What is your favorite local restaurant? It's not really a restaurant, but Natural Born Juicers. They have my yummy Raw Gourmet Delights goodies too!

What is your favorite thing to do downtown? I like to just walk around and people watch.

How do you relax after a long day of working? A nice, hot bubble bath.
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Wednesday, March 4, 2015

Recipe of the Week: Superfood Salad (via A Couple Cooks)

Local food bloggers, A Couple Cooks, have created another recipe that delivers delicious flavor while also nourishing your body with nutrients: Superfood Salad. This healthy bowl features many ingredients patrons can find at the Indy Winter Farmers Market.

Superfood Salad
 
by: 
Makes: 1
What You Need
  • ⅓ cup cooked chopped sweet potato
  • ½ cup cooked wild rice
  • 1 raw beet
  • 2 radishes
  • ¼ cup shredded cucumber
  • ½ avocado
  • 2 tablespoons chopped cilantro
  • 1 handful spinach
  • 1 handful mixed greens
  • 1 tablespoon pepitas
  • 1 lime
  • 1 tablespoon olive oil
What To Do
  1. Preheat oven to 450°F.
  2. Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat and a sprinkle of kosher salt. Line a baking sheet with parchment paper and pour the sweet potatoes onto the sheet. Add fresh ground pepper and roast until tender, about 25 minutes.
  3. Meanwhile, prepare the wild rice according to the package instructions.
  4. Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.
  5. To serve, place the salad greens in a bowl. Arrange small piles of each component. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or peptias.
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3/7/15 IWFM Vendors

Join us for the first Indy Winter Farmers Market in March! IWFM runs from 9am-12:30pm and is located at the Platform, which is found in the west wing of the City Market. In addition to a full line up of vendors, IWFM sponsor Spotts Garden Service will be educating patrons on composting and getting your garden ready for spring. 

 Here is the full list of vendors that will be at the IWFM on Saturday, 3/7:
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Wednesday, February 25, 2015

2/28/15 IWFM Vendor List

We missed you last weekend at the Indy Winter Farmers Market. We appreciate all of the dedicated shoppers and vendors that tackled the snowstorm; however, are also grateful for those who used their best judgement to stay home and avoid the bad roads. We are happy to be back with a full vendor line up this weekend. IWFM runs from 9am-12:30pm in the Platform (located in the City Market) on Saturday. IWFM sponsor Nuvo will be at the market educating patrons on their exciting upcoming programming. In addition, Fields of Agape and IWFM Vendor Hobbit Gardens will be leading a kids activity, where participants can sew their own herbal healing pack. We'll see you Saturday!

 Here's a complete list of 2/28 vendors:
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