Indy Winter Farmers Market Vendor: Grabow Orchard and 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.

Located in Pendleton, IN, Glen Grabow’s Orchard and Bakery is no stranger to the farmers market scene and has been participating in central Indiana markets for over 20 years. Prior to starting his orchard, Grabow worked as an Aerospace Engineer and spent his time from 1960-1967 developing a new type of steering control for Polaris Ballistic Missiles

Grabow always had fruit trees on his property growing up, so he figured an orchard would be a good supplement to his time after her retired as a rocket scientist. In the spring of 1989, Grabow bought property for his apple orchard and planted a total of 120 trees, which each of the 10 rows housing a different variety. In the following years, Grabow added more varieties and even dabbled with other fruits like berries. With the completion of building a sales barn, Grabow’s wife began making pies to sell in addition to the apples at their farm stand. Since then, Grabow’s Orchard and Bakery has expanded to over 20 apple varieties and a delicious line of handmade, preservative free quick breads and dumplings. 

Now, Grabow is planning to expand his farming operation to include many vegetables and will utilize a green, no chemical regime on his produce. After a long day of farming, Grabow likes to keep his mind busy by playing brain games and puzzles. Make sure you stop by the Grabow Orchard and Bakery booth at the Indy Winter Farmers Market and chat with this smart, passionate scientist turned farmer.

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:

Indy Winter Farmers Market Vendor: Gluten Free Creations Inc

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.

Gluten Free Creations Inc, 1st IWFM season

Owner and creator of Gluten Free Creations Inc, Lydia Armstrong believes that everybody should be able to enjoy fresh, delicious backed goods and snacks, even those with gluten allergies. Gluten Free Creations Inc is a home-based vendor business and sells at local farmers markets. All of her gluten free yummies are prepared in a gluten free environment.

What do you love most about the IWFM? I enjoy the people who come to the market. It’s been fun meeting new people and sharing stories with one another. With it hard finding fresh, gluten free baked goods and snacks, I’m glad we are able to provide them to our market patrons.

What is your most popular item? Gluten Free Pecan Tartlets and Lemon Drop Brownies!

What is something people don’t know about you? I’m a classically trained singer and sing in various local groups, churches, etc. I also produced and wrote my own Christian album project “Rooted in Faith” in 2001.

What’s your favorite local restaurant? It’s challenging to order things gluten free in a restaurant without the high risk of cross contamination; however, I like going to Monical’s Pizza because they prepare their GF pizza in a separate area and oven. It’s perfect every time!

What is your favorite thing to do downtown? I enjoy walking along the canal.

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Recipe of the Week: Salmon en Papillote with Potatoes (via A Couple Cooks)

The star of their recent cooking class held at The Garden Table, local food bloggers Sonja and Alex Overhiser of A Couple Cooks have created a recipe featuring salmon, potatoes, honey and herbs from the Indy Winter Farmers Market“Salmon en Papillote with Roasted Potatoes”. Don’t get discouraged by the title, it’s just a fancy French way of saying “salmon in paper,” which is how the fish is prepared. IWFM patrons can pick up their own responsibly sourced salmon from Sitka Salmon Shares this Saturday 2/28 to try their hand at making this delicious recipe.

Roasted Potatoes
Makes: 2 to 4
What You Need
  • 2 pounds mixed red and yellow skinned potatoes
  • 2 teaspoons thyme leaves (chopped)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • Fresh ground pepper
What To Do
  1. Preheat oven to 425°F.
  2. Chop 2 teaspoons thyme leaves. Dice 2 pounds potatoes.
  3. In a large bowl, mix the potatoes and thyme with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon honey, and fresh ground pepper.
  4. Bake for 30 to 35 minutes until tender and lightly browned.
Salmon en Papillote with Roasted Potatoes
Makes: 2
What You Need
  • 2 pieces parchment paper
  • ½ pound salmon (or for a vegetarian version, 1 ½ cups cooked or a 15-ounce can white beans)
  • 3 medium carrots
  • 2 cloves garlic
  • ½ lemon
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  • Fresh ground pepper
  • 1 green onion
What To Do
  1. Make sure the oven is preheated to 425°F and the potatoes are roasting.
  2. Cut the salmon in half. Peel the carrots and cut them into very thin strips (julienne). Peel 2 garlic cloves. Cut half of a lemon into rings. Chop 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary. Thinly slice the green portion of 1 green onion.
  3. Fold the parchment paper in half and then cut it into a heart shape. Lightly brush the right half of the parchment heart with olive oil. On the right half of the heart, place the carrots on the paper, then place the salmon on top. Add the whole garlic cloves and lemon rings next to the carrots. Top each packet with half of the chopped herbs, ½ tablespoon olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon paprika and fresh ground pepper. (Note: For the vegetarian version, use 1 ½ cups white beans or a 15-ounce can, drained. Decrease the herbs to 2 teaspoons each.)
  4. Seal each packet by folding over the left half of the heart, then folding ½-inch straight folds along the edge of the heart. (See Bon Appetit for more detailed instructions for how to fold the parchment paper.)
  5. Bake the salmon 9 minutes for a 1-inch thick piece, or 10 to 11 minutes for a piece thicker than 1 inch (insert a knife into the middle of one piece to ensure the desired doneness). Rest for a few minutes before serving. Garnish with green onions and serve.

2/21/15 IWFM Vendor List

Here is a complete list of IWFM vendors for this Saturday, 2/21. The Indy Winter Farmers Market runs Saturday from 9am to 1230pm in the Platform at the City Market.

Recipe of the Week: Radish and Egg Salad Sandwiches (via A Couple Cooks)

Local food bloggers Sonja and Alex Overhiser of A Couple Cooks have plenty of delicious recipes that feature fresh, whole foods. Here is an easy, delicious recipe for a fabulous lunch: Radish and Egg Salad Sandwiches. Recipe ingredients like eggsradishesbread and microgreens for a garnish can all be purchased at the Indy Winter Farmers Market.

Radish and Egg Salad Sandwiches

Makes: 4
What You Need
  • 8 eggs
  • 1 bunch radishes
  • 1 bunch chives
  • ½ cup Greek yogurt
  • 2 tablespoons Dijon mustard
  • ½ teaspoon kosher salt
  • Alfalfa sprouts
  • 8 slices whole grain bread
What To Do
  1. Boil the eggs, using the Perfect Hard Boiled Eggs method.
  2. When the eggs are cooked and cooled, peel them and chop them roughly.
  3. Wash the radishes, then cut them in half and thinly slice them. Thinly slice 3 tablespoons chives.
  4. In a bowl, combine the eggs, radishes, and chives with ½ cup Greek yogurt, 2 tablespoons Dijon mustard, and ½ teaspoon kosher salt. Taste, then add more seasonings as desired.
  5. To assemble, spread egg salad on one bread slice, then top with sprouts and another bread slice.