Call for volunteers this Saturday April 30th, 2011

Dear Family, Friends, and loyal volunteers of the Indy Winter Farmers Market,

We've come to the final week of the market season this year, and it's been another fantastic season! With fabulous vendors, ever more customers, an exciting new sponsorship, and dedicated volunteers, we could not be more pleased. We look forward to providing you with more of the best in quality local food next year.

We have been very lucky to use the Maxwell space this year, and in order to make sure we leave the space in good order, we need to have an intensive cleaning and tear-down this Saturday after the market. We will be taking down lights, cleaning the floors, moving out tables & chairs, taking down the cloud curtains, and more. We really need volunteers to help us finish this task as quickly as possible, so we're asking you to help us. We will stay after the market until around 3pm cleaning and closing out the Maxwell. If you can join for any or all of this time, please let us know. We know that the market wouldn't be what it is without our dedicated volunteers, and we are very grateful for all the help you've given us this season.

Grow well, Eat well, Live well, Be well -
IWFM Staff

Lemon Garlic Zucchini Pasta with Tomato Basil Garnish and Mac Nut Cheeze

via Audrey Barron (thanks Audrey!)

Lemon Garlic Zucchini Pasta
with Tomato Basil Garnish and Mac Nut Cheeze

Makes 2-4 servings

Lemon Garlic Sauce

• 1/4 cup macadamia nuts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 3 small garlic cloves
• pinch of salt
• 2 tablespoons water

Pasta

• 2 large zucchini, peeled and cut in half horizontally
• 10 cherry tomatoes, quartered
• 12-15 leaves of fresh basil (available at the IWFM!)
  
• 4 whole macadamia nuts

1. To make garlic sauce, blend first five ingredients in high-speed blender until smooth and macadamia nuts are completely blended. Add the water and blend until completely combined. Set aside.
2. Use spiralizer to create pasta from your zucchini noodles.
3. Cut your basil into thin strips.
4. Pour sauce over pasta, sprinkle with basil and tomato. Use microplane or small grater to grate the macadamia nuts over pasta like parmesan cheese.
5. Enjoy with someone you love :)

NOTE:

• If you don't have a spiralizer, use a vegetable peeler or mandolin to make your noodles.
• Make extra sauce to use for pasta during the week

4 More Weeks of Indy Winter Farmers Market

Only 4 more weeks remaining in the Indy Winter Farmers Market season! Be sure to join us to celebrate the last four weeks of the wonderful collection of IWFM growers and producers all in one place, as well as our last four weeks in the fabulous Maxwell location. We know that April is a busy month, with lots of events and the excitement of warmer weather and things to be done outside. Please know how deeply the IWFM staff, vendors and volunteers appreciate your continued commitment to the great local products we work hard to make available, and your continued presence at the IWFM throughout the month of April. Don't stop now!

Many, many thanks to those who took our flyer, donated for a raffle ticket, button t-shirt, or just to support the IWFM and Wishard Health Services vision for making the good food offered at the IWFM available to individuals who don't have adequate access. Just this week the IWFM received approval from the USDA Food & Nutrition Service to accept Electronic Benefits Transfer through the Supplemental Nutrition Assistance Program (food stamps) beginning in November 2011. This is a huge win! Additionally, we are working with Wishard Health Services to implement other methods for bringing good food to more people and more people to good food.

Your support of these programs is critical to their success. Please help us meet our goal of raising $5,000 in the month of April to support this new programming. We know that creating meaningful change in our community is a collective effort. It requires individuals, institutions, policy makers - all as part of the same community - to be willing to step up in whatever way they can to individually contribute to a collective effort for change.

I'm writing from Los Angeles this week, where I am meeting and learning from individuals, institutions and policy makers who are working to create lasting, positive change in the lives of individuals in order to do the same in communities. One of the many amazing people I've met so far, said the question we must ask is "How are the children?" If the answer is not that they are healthy, happy, and well, then we are not doing the work that needs to be done. When one in three children in Indiana is overweight or obese, when diabetes is epidemic, when children are malnourished AND obese, when children cannot achieve their potential because they are hungry and undernourished, when the answer to the question is "Not okay" - then WE know WE have a lot of work to do. There is no WE without each and every one of us, and together we can create meaningful change.

IWFM Vendors & Local Businesses Contributing Raffle Prizes

Many thanks to the IWFM Vendors and Local Businesses that have contributed Raffle Prizes for our effort to raise a minimum of $5000 in April. These funds will go directly to the development, implementation and operations of programming that will make the good food available at the IWFM accessible to food insecure individuals in Indianapolis. For every $1 Raffle ticket you purchase this month at the IWFM, you increase your chances of winning one or more great prizes from our generous prize contributors! Plus, you'll be helping to ensure everyone has the opportunity to Grow well. Eat well. Live well. & Be well.

Watch for more each week!

Prizes from IWFM Vendors:

240 Sweet

3 Days in Paris - Market Fresh Crepes

Artisano's Oils & Spices

Bee Free Bakery

Dickinson Custom Kitchenware

KGAcres

Lena's Mediterranean Kitchen

Local Folks Foods

Natural Born Juicers

Raw Gourmet Delights

Rene's Bakery

Tracey Clean

Prizes from Local Businesses:

Best Chocolate in Town

Calvin Fletcher Coffee Shop

City Dogs

Cityoga

Edible Indy

Flat12 Bierwerks

Good Earth Natural Foods

H2O Sushi

INDYCOG

Indy's Kitchen

Invoke Studio

Mass Ave. Toys

Mass Ave. Wine Shoppe

Monon Coffee Shop

Pizzology

RBistro

Silver in the City/At Home in the City

SunKing Brewery

Tomlinson Tap Room

Have a prize to offer for next week's raffle? Contact info@indywinterfarmersmarket.org to make your raffle prize contribution. We'll add you to the e-newsletter announcement, and post your business' name at the IWFM.

Fundraising for Good Food for All!

Please read here about our new sponsorship from Wishard Health Services.

Each week in April you will have the opportunity to help us raise a minimum of $5,000 toward the goal of making the IWFM more accessible to individuals of all income levels in Indianapolis (programming to begin in November 2011). We believe that people have a right to decide what they eat, and yet it can be hard to eat well when the junk foods provide the cheapest calories. With your help, we can give more people the opportunity to both choose and afford good food.

IWFM T-shirt - The first ever IWFM t-shirt will be available for sale, $20 each. T-shirts are available in both men's and women's sizes, while supplies last.

Raffle Tickets - Each week you can enter to win from a great array of exciting Raffle Prizes. Tickets are $1 each, or eleven for $10. We will draw winners at the end of the market on April 2, 9, 16 and 23. Winners can pick up their prizes the following week at the IWFM.

Buttons - Be the first to sport the full series of four buttons for only $1 per button! Or pick your favorite and buy some for friends! Each represents one phrase in our motto: - Grow well. - Eat well. - Live well. - Be well.

Give - If t-shirts, buttons and raffle prizes aren't your thing, we still welcome you to express the Power of One individual to make a difference as part of a collective effort by contributing $1, or whatever amount you choose. * Each $1 will go toward our minimum goal of raising $5,000 in the month of April. All funds raised will directly contribute to the development, implementation and on-going operations of new programming that will make the IWFM accessible to more individuals in Indianapolis, regardless of income level.

* Please note, the IWFM is not a 501c3 organization, therefore donations are not tax deductible.

Adding a New Sponsor, Growing our Community

Grow well. Eat well. Live well. This is the motto of the Indy Winter Farmers Market (IWFM). We believe it represents a full-circle vision for food systems and community health. We must grow our food well, in ways that nurture farmland ecology and all who eat from it. We must eat well, choosing foods and eating habits that will nourish our bodies and minds, as well as inspire pleasure in the experience of eating healthy, whole foods. We must live well, enjoying quality of life and making lifestyle choices that respect each other, our communities, the environment, and ourselves.

We are pleased to announce a new partner in this vision, Wishard Health Services. Wishard believes that these three elements are critical contributors to helping people be well. When we have access to food that is grown well; when we have the information and resources to eat well; when we are empowered within our community to live well; then we greatly enhance our capacity to be well.

Wishard Health Services is partnering with the IWFM to sponsor a new food access program that will make the good food available at the IWFM accessible to a broader scope of the central Indianapolis population. Wishard is a core provider of service and care to our community’s most vulnerable, and it has long supported food access and community health. Providing healthful food options is an integral part of the community’s health and the Wishard model of care. Nutrition is a serious challenge for many in the urban population, and Wishard is proud to serve as an advocate and resource for advancing awareness and adoption of healthy lifestyles and food choices to support improved health outcomes.

We are deeply grateful to Wishard Health Services for their sponsorship, which provides the seed to make it happen. However, as we all know, it takes more than seeds to grow a successful garden.

Together Wishard Health Services and the IWFM are issuing a challenge to the community to help raise the funds to make this program a success. Our goal is to raise a minimum of $5,000 in the month of April to contribute to the development, implementation and on-going operations of this new program. If each person who visits the market gave only $1 per visit, we could easily exceed this minimum goal in one month. We will have t-shirts, buttons and fantastic raffle prizes each week in April, to make giving more fun! Be the first to sport our fantastically updated logo. Read more below.

We hope you will help us meet this goal. It takes the commitment of a community to ensure everyone has the opportunity to: Grow well. Eat well. Live well. & Be well.

Raw Mediterranean Kale Salad - Audrey Barron

Yield: 3 Cups (2 -3 Servings)

• ½ bunch kale, de-stemmed (about 1 cup packed) and cut into thin ribbons (chiffonade)
• 1/8 head cabbage, shredded (1 ¼ cups)
• 2 tablespoon red onion, finely julienned
• 2 tablespoons olive oil
• 1 tablespoon light miso
• ½ tablespoon lemon juice, fresh squeezed
• ½ tablespoon orange juice, fresh squeezed
• 1 tomato, diced
• ½ tablespoon raw honey
• ½ red jalapeno pepper, seeded and minced (or substitute a dash cayenne pepper)
• 1 teaspoon onion powder
• ½ teaspoon powdered mustard
• ½ teaspoon crushed garlic
• 1/8 teaspoon sea salt
• ¼ cup pine nuts
• 2 tablespoon oil-packed capers, optional
• ¼ cup kalamata olives, pitted and chopped, optional
• 2 tablespoons dulse flakes, optional

1. For the dressing: Combine the oils, miso, lemon juice, orange juice, honey, onion powder, mustard powder, and crushed garlic in a bowl and use a whisk to combine. In a large bowl, massage the kale well for a couple of minutes to soften.

2. Add the cabbage, tomato, jalapeno, pine nuts and red onion to the bowl of softened kale. Pour the dressing over the mixture, toss, and season with salt to taste. Garnish with the optional capers, dulse and olives and serve

3. This salad is best served immediately, but it can also be stored in a covered container in the refrigerator for up to 24 hours.

Audrey Barron is a Certified Raw Food Chef that offers lectures, classes and retreats on preparation of delicious living food dishes, healthy eating, wellness and benefits of raw/living foods.

Learn more about Audrey at http://www.beofbliss.com/ and http://foodblissworkshops.blogspot.com/