Chicken Dinner Night in The Loft!
Friday, March 13th • 6 to 9 p.m. • $25 per person
Experience the World's Best Chicken Dinner!
This 3-course, delicious dinner will begin with a Chicory Salad in a Roasted Shallot Vinaigrette. The main course will be Lemon-Fennel Crusted, Cast-iron Skillet Chicken, served with Cranberry Bourbon glazed Sweet Potatoes and Sauteed Haricot Vert (delicious thin green beans) and Pecans. Wow!
The dinner will be finished off with a Sensational Waffle Bowl Sundae. These house made waffle bowls will be filled with TPC Banana and Caramel ice cream, topped with Cardamon Sauce! Scrumptious!!
Call 317-733-1700 or email us at events@tpforganics.com . Be sure to leave a phone number so we may call to confirm your reservation.
St. Patrick's Day Brunch
Bring the whole family on March 15 for a St. Patrick's Brunch! Along with our regular Brunch menu, we will feature the ever popular "Green Eggs and Ham". For those who "will not eat them" in The Loft, we will offer a more traditional plate, corned beef omelette. We will also have Mint Mimosas, Irish Coffee, and Mint Hot Chocolate available.
Our Weekly Brunch Menu features Slow cooked Eggs with Capriole Goat Cheese and local Shitake Mushrooms, Eggs Benedict with Bacon, a Tortilla Egg Stack, Belgian Waffles, Mimosas, Yogurt Fruit Parfaits, Creamy Hot Chocolate and more...
So Come One Come All!! Celebrate St. Patty's Down on the Farm!
Make your reservations for the St. Pat's Brunch soon. Call 317-733-1700 or email events@tpforganics.com. Be sure to leave the time you'd like the reservation and a number we can call to confirm.
St. Patrick's Day Lunch - March 17th
Looking for a way to celebrate St. Patrick's Day and the Greening of Spring? Come enjoy traditional Irish fare in The Loft, Tuesday, March 17th!
The Chef's will feature Corned-Beef and Cabbage, Specialty Burgers, Irish Stout Soup, Irish Coffee, and Beer.
Wine, Cheese, & Jazz Night Review: We Blew Out the Barn!!
We had a wonderful turnout for our Wine, Cheese, and Jazz Night last Thursday. The Loft was packed, the music transcendently hopping, and the wines were spectacular compliments to TPC's award-winning, gourmet cheeses.
The response was, we admit, a bit overwhelming! As they say, "Live and Learn." We have learned that there are many, many people interested in the Wine, Cheese, and Jazz events. For future wine tasting events, we will be taking RESERVATIONS to guarantee everyone has a seat. Thanks to all who came and shared in this exciting, 1st wine tasting of the year!
Our next Wine, Cheese, and Jazz Night will be March 26th from 6 - 9 p.m.
For reservations, Call 317-733-1700 or email events@tpforganics.com
Saturday Morning Breakfast
This Saturday, March 7th, we will have Scrambled Eggs with TPC's Spicy Fromage, Spicy Pork Patties, Broiled Tomatoes, an Orange Salad with Cara Cara and Navel Oranges, and TPC Wildberry yogurt.
Beverages include Coffee, Iced Tea, Lemonade, or Whole Milk.
$10 adults $6.50 kiddies
Lunch to Follow Breakfast from 11:30 to 3pm.
Winter Farmers' Market
March is here, and the days are getting longer as we look forward to Spring. Come on out and beat those winter blues by shopping one of Indy’s best sources of local food – The Green Market at Trader’s Point Creamery!
You can find everything from handmade soaps and lotions, hot pepper sauces and shakers, chicken, duck and goose eggs, ready to eat soups, sauces and dressings, freshly roasted coffee and fine teas, delicious baked goods, fresh produce and great cheeses, even handcrafted jewelry. There’s simply something for everyone at The Green Market! We can’t WAIT to see you on Saturday! (9-Noon)
There isn't enough room to describe every vendor or every product at the Winter Market. So, here's who is planning to be here this Saturday, March 7th:
Your Weekly Market Vendors
* Aboubakar Allal -handmade silver, leather and wooden works, as well as traditional drums from Niger, Africa
* Country Mouse City Mouse-condiments, dips, soups and dressings made from generational recipes
* Farming For Life-raw, lacto-fermented foods and beverages, carrots and other root veggies
* Fields of Agape-chemical-free grains (Omega III golden flax, hard red wheat berries, hard white wheat berries)
* Flower Child Aromatherapy-handmade soaps, sachets, teas, incense, and perfumes
* Grabow Orchards-several varieties of fresh heirloom apples, along with cakes, dumplings, cinnamon rolls, pies and apple sauce
* Harvest Cafe Coffee Company-freshly brewed coffee, a variety of freshly roasted coffee beans or freshly ground beans, and now loose tea
* Harvest Lodge Catering-a variety of tamales, sweets (including sweet potato bread), soups, salsas, and granola
* Homestead Growers/LocalFolks Foods-mushrooms, ravioli, pasta sauce, salsa, blueberry pie, cobbler and jam, mushroom patties, soups, lasagna, and Honey BBQ sauce
* Litterally Divine Toffee and Truffles-chocolate and vegan truffles (made with organic ingredients) and almond toffee (both vegan and organic)
* Murphy Farms-fresh chicken eggs
* My Puppy Cakes-handmade dog treats made from organic ingredients
* Phelps Family Farm-a variety of meats and sausages, and eggs
* Redwine Farm- fresh produce, hot pepper sauces and ground shakers, beef, and eggs
* Seven Springs Farm-beef, chicken (whole and parts), lamb, eggs, and popcorn
* Skillington Farms-pastured chicken (whole and parts), chicken sausage, brats and burgers, chicken-based dog & cat food
* The Swiss Connection-unique (and delicious) cheeses, meats and ice cream, plus a variety of pet products (Animal Welfare Approved Farm)
* Trader’s Point Creamery-organic, grassfed, creamline dairy products: milk, yogurts and cheeses (now with a booth in the barn!)
* Valentine Hill- variety of whole wheat breads, English muffins, pasta, European style lemon pound cake & their famous spritz cookies (all made with Certified Organic Ingredients)
* Willowfield Lavender Farm-lavender bundles, sachets, lotions and creams
We will be in the Barn on Saturday Mornings from 9 – Noon (November through April). Please be prepared as most of the vendors accept only cash and check for payment.
Recipe of the Week
Sweet Potato Wedges with Cranberry-Bourbon Glaze
Ingredients
4 medium sweet potatoes
Kosher salt; 3 cups cranberry juice or water; 1/3 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/4 cayenne pepper; 2 tablespoons bourbon; 1/4 cup canola oil
Directions
Wash and cut potatoes into wedges, leaving peel on. Place them in an oven pan. Preheat oven to 400 degress. Combine the cranberry juice, brown sugar, cinnamon, cayenne, and 1/4 teaspoon salt in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until the mixture is thickened and reduced to 3/4 cup, about 10 minutes. Stir in bourbon and let cook for 1 minute longer. Remove from heat and let cool slightly. Brush potato wedges with glaze and roast at 400 degrees for 45 minutes or until tender. Continue brushing glaze on potatoes every 10 minutes.
Upcoming Events
MARCH
Friday, March 13 Chicken Dinner Night on The Farm
Sunday, March 15 St. Patrick's Brunch
Tuesday, March 17 St. Patrick's Lunch
Thursday, March 26th Wine, Cheese, & Jazz Night
