On this day after Thanksgiving, we continue to give thanks for the bounty of harvest available from our local growers, and from my own garden. In our home, it was with much gratitude to our local growers and our own garden that we shared the harvest meal with 16 family members and friends. The meal included a marvelous turkey from Schacht Farm, and an array of decadent dishes made with: potatoes, onions, garlic, and eggs from Brown Family Farm; carrots and leeks from Balanced Harvest Farm; beets from Seldon Seen Farm; milk from the Apple Family Farm; apples and cider from Wild’s Apple Farm; red and green tomatoes, herbs, radishes, & chard from our own garden; and various other goods from local producers.
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To use my favorite Norwegian phrase, “Tusen Takk” (a thousand thank yous) to all who came out in the cold wet weather for our opening week. You certainly made it a grand opening! It was so exciting to see the growers and producers fill into the space in the morning, and then the entire room fill with enthusiastic market patrons from open to close. We hope to see you back every week supporting our fantastic and dedicated group of growers and producers. To view photos taken by a friend of the market, go here.
- Two-Stage Roasted Turkey with Honey-Pepper Rub – hopefully you pre-ordered your Schacht Farm turkey this spring, and you bought all the herbs you need last week from Hobbit Gardens. Stock up on garlic, onions, remaining fresh peppers, and hopefully honey available this week.
- Smokey Chipotle-Mushroom Gravy – forget the dried mushrooms from the recipe. You can get them fresh and delicious from Homestead Growers this week.
- Winter Squash Lasagna with Sage, Hickory Nuts and Kale – This one is great as a vegetarian item on the table. We suggest replacing walnuts in the recipe with hickory nuts from the Burton’s, and try a mix of the kale varieties available this week. You will also find lasagna noodles at market, and of course cheese to vary the recipe slightly.
- Cilantro-Poblano Cream Sauce – look for leeks, chiles or other peppers, & cilantro from the vegetable growers at market.
- Silky Mushroom Pate – buy it ready made from Country Mouse, City Mouse, or brave your own attempt with ingredients from the market.
- Here is a recipe for Brussels Sprouts that will have you back after Thanksgiving to make it again! Try out hickory nuts in place of walnuts in this one as well.
- Here are two more great ways to use Kale in your Thanksgiving meal.
A few opening week tips for all who have expressed so much excitement about the opportunity to patron the new Indianapolis Winter Farmers Market.
- Not sure where you are going? Here’s a map for 2442 N. Central Ave.
- Parking: You CAN park on both sides of Central Ave. There is a parking lot for the building, but those spaces will likely fill up fast. Volunteer will be around and can help point you in the direction of parking spaces is necessary.
- Yes the market will be inside. Because of this, and because we have so many wonderful growers, producers and patrons mingling perhaps rather cozily in the market space, we kindly recommend leaving friends of the canine variety at home. Thank you!
- A food bank collection bin will be placed near the front door each week of the market. Non-perishable food items will be contributed to Indianapolis’ Gleaners food bank. Please consider bringing organic canned goods, or better yet buy an extra non-perishable at market to donate. Everyone deserves good food, especially food grown locally.
- Shopping bags: We strongly encourage that you bring your own, reusable bags to cut down on plastic and paper waste from shopping bags. We will have a “Leave One, Take One” extra shopping bag bin at market each week. If you forget or don’t have a shopping bag, instead of collecting plastic bags as you shop, “Take One” from the bin when you arrive. If you have an overly large cloth or plastic shopping bag collection already, “Leave One” to contribute to the cause.
- Volunteer to help with the market: Do you love the farmers market so much that you simply can’t imagine Saturday without it? Perhaps you’d like to volunteer to help our growers and producers set up for market on Saturday mornings, or to help direct fellow marketers to shopping, or to help answer general questions. If so, email Laura Henderson at firstname.lastname@example.org. Thanks!
- Other ideas or suggestions? Email Laura Henderson at Laura@indywinterfarmersmarket.org.
With less than a week until opening day, the Indianapolis Winter Farmers Market is ready to welcome a wide array of some of Indiana’s best growers and producers. The following growers & producers will be attending the market, offering products such as those listed: