Showing posts with label indianapolis. Show all posts
Showing posts with label indianapolis. 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, 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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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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Wednesday, March 4, 2015

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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Wednesday, January 7, 2015

1/10 IWFM Vendor List

Join us on Saturday 1/10 for a warm refuge against the winter weather inside of the Platform, located in the west wing of the Indianapolis City Market. IWFM runs from 9am-12:30pm every Saturday through April. Here is a complete list of this Saturday's vendors:


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Thursday, January 1, 2015

Indy Winter Farmers Market Vendor: Body Eclectic Skin Care

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.


Body Eclectic Skin Care, 6th season at IWFM

Located on Indianapolis' near-North side, Jess Walton has been happily creating all-natural, artisan quality, vegan body care items since 2006. Continue reading to learn what Jess loves about the Indy Winter Farmers Market and how she spends her time when she's not crafting body products.
What do you love most about IWFM? I have always admired the strong sense of positive energy that is fostered within the IWFM by employees, vendors and patrons alike. While every successful farmers market helps instill a sense of community and unity in their neighborhoods, over the years the IWFM has taken on a life, a vibrancy, a spirit of its own.

What is your most popular item? By far the solid soap creations are the most popular. It's where I began the Artistic Alchemy work that is Body Eclectic Skin Care. They remain the backbone of the business. The deodorant sticks are quickly becoming an IWFM favorite.

What is something most people don't know about you? I've written multiple screenplays in my life. I used to have a Folk/Goth band when I lived in Chicago. I currently DJ once a month in Broad Ripple.

What is your favorite local restaurant? My most frequented local hangout is Downtown Ollie's because sometimes you legitimately want to go somewhere everybody knows your name and you can hear your favorite house/disco track at any time of the day. The waitstaff is absolutely fabulous.

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Wednesday, December 10, 2014

Dec 13 IWFM Vendors

Join us Saturday from 9am-12:30pm for all your local produce, meat, cheese, bread, baked goods, soaps, decor, and more! Come early to receive a free $5 token, courtesy of our December Community Building Sponsor, MHS. The first 300 people will receive a token to be used at any of our vendors' booths. Here is a list of vendors that'll be present this weekend:
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Tuesday, December 2, 2014

Dec 6 Indy Winter Farmers Market Vendors

Get some local holiday shopping taken care of at Market this Saturday from 9am to 12:30pm inside the warmth of The Platform, in the west wing of the Indianapolis City Market.   We are back to our full line up of vendors this week. Here is the list for 12/6:
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