Meet Our 2011-2012 Vendors!

The start of the IWFM is just 2 weeks away! We are excited to be back and in our new location - the West Wing of the Indianapolis City Market. The new space offers new opportunities for partnerships and events that expand our ability to serve the Indianapolis community. More fresh produce, meats, dairy and your favorite prepared foods will soon be available every Saturday morning in the heart of downtown.

Below is the list of folks who will be at our market. Though attendance every week is different, each vendor adds their own unique product to the mix. We look forward to seeing you in 2 weeks!

240 Sweet
3 Days in Paris
3 in 1 Restaurant
Amazing Potato Chip
Artisano's Oils & Spices
Big City Farms
Body Eclectic
Bridgeton Mill
Brotgarten
Brown Family Farm
Captain Jim's Sauces
Chacewater Olive Oil
Chocolate for the Spirit
Circle City Cheesecake
Circle L Bison
Dickinson Custom Furniture
Duos
Eden Farms Inc
Eden Pastures/Full Hand Farm/Sumac Grove
Farming for Life
Fermenti Artisan
Fields Farm Fresh
Fields of Agape
Fruit Loop Acres
Good Life Farms
Growing Places Indy
Harvest Cafe Coffee Roasters
Harvest Moon
Harvestland Farm
Hidden Pond Farm
Hobbit Gardens
Hole Pottery
Homestead Growers/Local Folks
Homestead Heritage
Independence Natural Skincare
Keen-Wah
KG Acres
Lena's Mediterranean Kitchen
Lick LLC
Litterally Divine Toffee & Truffles
Ludwig Farmstead Creamery
Mozingo Farm
Mulberry Creek Farm
Natural Born Juicers
Paper or Plastic
Peace Leaf Tea
Pet Lovers Organic Bakery
Raw Gourmet Delights
Rene's Bakery
Rosie's Riblets
Sapori D'Italia
Schacht Farm
Simpson's Farm Market
Smoking Goose
South Circle Farms
Stout's Melody Acres
The Christopher Farm
The Gluten Free Measuring Cup
Tracey Clean
Traders Point Creamery
Tranquil Ridge Farm
U-Relish
Wild Alaska Salmon
Wildflower Ridge Honey
Wild Apple Farm
Yeager Farm Produce

White River State Park Advances Slow Food Movement

In Collaboration with Wishard Slow Food Garden and Duos Indy Mobile Kitchen’s Food Truck brings healthy lunch option to the Park each Thursday.

WHAT:

• Visitors to White River State Park on Thursdays now have an opportunity to experience and taste the Slow Food Movement thanks to a newly formed collaboration between the Park and its Wishard Slow Food Garden and Duos Indy Mobile Kitchen.
• Members of the media are invited to come learn more about the Slow Food Movement while sampling food* from the mobile kitchen of Duos Indy.
• The Wishard Slow Food Garden at White River State Park (a partnership with Growing Places Indy and Slow Food Indy) is a 6,000-sq. ft. urban garden that supports education and engagement in urban gardening and healthful food, as well as provides produce for distribution through local farmers’ markets and eateries, now including Duos.
• Adults and children visiting the Park each Thursday will be able to enjoy a healthy lunch with many local ingredients, some harvested directly from the Garden.

WHERE:

• White River State Park at the Wishard Slow Food Garden – just north of the circle drive by the Visitors Center at 801 W. Washington St.

WHEN:

• June 30 – Media availability and media tastings/sampling from 11:30 a.m. – 1 p.m.

WHO for media availability:

• Bob Whitt, Executive Director, White River State Park Commission
• Becky Hostetter, Owner/Chef, Duos Indy Mobile Kitchen/Food Truck
• Laura Henderson, Founder/Director, Growing Places Indy and Director of the Garden

* FOOD samples for media served this Thursday June 30 2011 for media event:

• Panzanella Salad(beautiful bread salad with veggies and basil…vegan)
• Chicken Salad with Giardiniera and Artichoke Hearts on bed of greens
• Grilled Portobello on open faced bread with Gorgonzola Butter and Roasted Red Pepper Vinaigrette (vegan option)
• Ligurian Green Vegetable Soup (vegan)
• Dulce De Leche Cheesecake Bars

Neighbor Power! is this Saturday!

Join the Food Coalition this year at Neighbor Power!, a gathering to inspire communities. The event will be a place to talk about how neighbors can make the city a better place to live, work, and play, and is free and open to everyone! Presenters from all over the Indianapolis food system will be sharing their stories about their projects within the food movement and the difference they’ve made in their neighborhoods. Gardens, farms, community development, youth engagement, and many other topics will be explored, and we want you to join the discussion!

May 21, 2011
8:30am (registration) - 3pm
University of Indianapolis
Schwitzer Student Center
1400 E Hanna Ave

REGISTRATION STILL OPEN! www.neighborpowerindy.org

Continental breakfast and lunch provided

Food Coalition organized Workshops:

9:45 - 11am

Session I Workshop: It Starts with a Seed - Ginny Roberts, Linda Proffitt, and Matthew Jose - How growing food in an urban landscape can transform a neighborhood’s economy, health, and community.

9:45 - 11am

Session I Workshop: Serving Indianapolis - World Café (break-out discussion groups) provides you the opportunity to discuss the Food Coalition’s presence and influence in the Indianapolis community.

11:15 - 12:30

Session II: An Appetite for Progress - Michael Kaufmann (Wishard), Tyler Henderson (Slow Food Garden), Joel O'Neil (38th & Meridian Farmers Market), Starla Officer (Near West Community Gardens), Chris Harrell (Brownfield Redevelopment)
Learn how food projects have impacted the work of community supporters.

11:15 - 12:30

Session II: Food for Thought and Action - Hear the struggles and triumphs of two neighborhood food-coops in the making. (Organized by members of the Indy Food Cooperative's Pogue's Run Grocer and the Pleasant Run Grocer in Fountain Square)

If you have any questions, feel free to email April at april@indyfoodfarmfamily.org
or call April on her cell 317.417.8449

IWFM Customer Survey

Please complete the IWFM customer survey. The purpose of the survey is to better understand who we are serving, how well we are serving you, and what we can do better. It is an online survey and will take only about 10 minutes to complete.

Thank you kindly!

Take the survey now!

This Old Farm Rebuilding Gala

This Old Farm Rebuilding Gala

Saturday, May 21

6-9 PM

Red Barn, Traders Point Creamery

9101 Moore Road, Zionsville

Artisan wine, cheese, meat, chocolate and pastry

tasting and purchasing opportunity

Comedy Skit by

“The Not Ready for Harvest Time Players”

Silent auction

Live Music by Chad Mills

Appetizers

Cash bar

$25 each or family of 5 for $100

Get tickets from maria@valentinehillfarm.com; at the Creamery Dairy Store; or at the

Valentine Hill Farm table at farmer’s markets (Traders Point, Binford, Broad Ripple,

Zionsville and City Market)

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