The Green Market moves to Friday Night!
It’s that time of the year when The Green Market moves to Friday nights for the summer! Starting this Friday, May 2, we begin our new season. The Summer Selling Season will run every Friday night from May through October 4-8pm. You'll find the Green Market vendors lining the path from the main parking lot to the deck on the front lawn. In case of severe weather, the vendors will return to the Red Barn.
Our guided tour schedule changes as well. Join us on Friday nights at 4:00 and 5:30pm for a tour of Traders Point Creamery. We’ll wander the grounds, learn the history of the farm and the barns, and see the cows being milked.
Our Last Saturday Breakfast is May 3 - 9:00am until 11:30am
The season is changing and so are we! May 3 will be our last Saturday morning breakfast until November. If you have not had a chance to visit The Loft for breakfast try to come this Saturday from 9:00am-11:30am, We will be serving a Traditional Farm Breakfast! We also offer Oatmeal with all the toppings and our popular Make-Your- Own Yogurt Parfait Bar. Kids meals are also available.
Our Popular Friday Night Farmer's Market Dinners Are Back! May thru October 5:00-8:00pm
Our traditional Farmer's Market dinners begin again Friday night 5:00-8:00pm. Depending on the weather we will be serving our Buffet Dinners outside on the deck or inside The Loft restaurant.
This week's Farmers Market Dinner will be inside The Loft. The menu will offer Lasagna layered with 100% Grass Fed beef and Traders Point Creamery award winning cheeses or a Vegetable Lasagne layered with Farm Fresh vegatables and Traders Point Creamery award winning cheeses! Adult meals will be $15. Kids can enjoy Spaghetti for $6.50.
On Saturday nights our regular candle light dinner service will continue every week from 6:00-9:00pm.
Lunch Specials in The Loft for April 30 - May 3
This week's feature farm burger is "The Southwestern Chipotle Burger". It is made with our 100% Grass fed beef seasoned with Chili Peppers and topped with a dollop of Chipotle mayonnaise and Guacamole. The burger is served with lettuce, tomato and a side of sweet potato chips or chilled zesty broccoli.
The Royal Reuben is another option for lunch this week. The Royal Reuben is layered with slices of organic turkey, hand cut bacon, homemade coleslaw, sauerkraut, baby swiss cheese, and homemade Thousand Island dressing grilled on fresh Rye bread.
Rhubarb is in season and as a result we will be offering slices of deep dish Strawberry Rhubarb pie. I can not think of a better way to celebrate the new season!
Traders Point Creamery at Orchard In Bloom
Orchard in Bloom is a nationally recognized garden show in its 19th successful year! Traders Point Creamery is glad to be a part of this community event that has raised over $100,000 for outdoor educational programs for children of Indianapolis. The show is located in Holliday Park and runs from Friday morning May 2 through Sunday afternoon May 4, rain or shine. Look for Traders Point Creamery products on sale in the Garden Café.
Orchard in Bloom will also host a Farmer's Market for the first time ever! While at Orchard in Bloom be sure to visit Traders Point Creamery at The Farmer's Market Friday and Saturday 9am until 2pm. Check the web for more details! www.orchardinbloom.org
The Green Market
This weekend starts our Summer Selling Season! Faces you will recognize from seasons past will return with the sunshine and several new faces will appear at the Green Market this season. Jeff Evard of Life Farm, formerly known as One Sky Farm, have produce, vegetables and tea all summer long. Nancy Zennie of Zen Sheep Farm is coming with bed pillows made from her sheeps’ organic wool. She’s also bringing yarn, rovings and battings this month, and will have lamb again in June. Schacht Fleece Farm will also be returning with fresh chicken as the season progresses. Christi Smallidge of Peace Leaf Tea will return this summer as well. Dan Stout of Magnolia Farm will be here this month with asparagus! Heather and Ed Devlin of New Leaf Farms will begin this season with Transitional Certified Organic fruits! Look for their blueberries,
blackberries, and strawberries this summer!
We are proud to have Neil and Lindy Brown of Izzy and Grey's Gourmet Baby Foods as a new vendor to the Green Market. You may know Neil from L'Explorateur restaurant. You may not know that he has created his own line of gourmet baby foods! Look for he and Lindy this weekend. Even if you do not have kids you may want to try this baby food. I hear it is that good.
Katy Jones returns to Traders Point Creamery with her sister Erin. Together they have created Country Mouse City Mouse, a unique business catering to gourmands with a zest for artisan spreads, dips, and relishes. They have perfected family recipes and added their own modern twist. Look for Spicy Chow Chow and its counterpart Sissy Chow Chow.
Make your plans now to join us throughout the season. The Green Market runs every Friday night from 4-8pm. You can always check the Green Market section of our weekly newsletter for a list of the vendors who plan to attend that weekend. Of course things can happen that prevent them from coming; but, we do our best to inform you of the vendor lineup and what goods each will be bringing. This weekend’s Green Market lineup includes the following vendors:
* Bluffwood Creek Honey-creamed honey in a variety of flavors including raspberry; honey sticks, lip balm and salves all made with honey plus hand cream made with beeswax
* Country Mouse City Mouse-spreads, dips, and relishes
* Deborah Rosenbloom-geometric prints
* Flower Child Aromatherapy-handmade soaps, sachets, incense, and perfumes
* Fullcircle Farm-potted violas
* Harvest Cafe Coffee Company-freshly brewed coffee and a variety of freshly roasted coffee beans or freshly ground beans
* Harvest Lodge Catering-tamales, salsas and sweets
*Homestead Growers-mushrooms, mushroom patties, tomato sauce, and ravioli
* Hoover's Country Store-nitrite and nitrate free bacon, ham and other pork products; lard and real maple syrup
* Life Farm-Certified Organic produce
* Izzy and Grey's-gourmet baby food
* Magnolia Farm-asparagus
* Murphy Farms- fresh chicken eggs
* New Day Meadery-a variety of honey meads
* Perfect Pick Catering-soup and salsas
* Phelps Family Farm-a variety of meats and sausages as well as eggs
* Redwine Farm- a variety of dehydrated vegetables; peppers in a variety of forms; beef; turkey and duck eggs
* Seldom Seen Farm-salad mix, pea shoots, Kale and Chard transplants; poppies
* Seven Springs Farm-beef, eggs, and a variety of lamb cuts; praying mantis egg sacks to provide your garden with beneficial insects and daylilly shoots to learn new ways to use common plants!
* The Swiss Connection-unique cheeses, meats and ice cream plus a variety of pet products
* Top to Bottom Cleansers-an all natural multi-purpose home cleanser for everything from mirrors to countertops
* Traders Point Creamery-a variety of Certified Organic, non-homogenized dairy products; 100% grass-fed beef and free range eggs
* Valentine Hill-a variety of homemade breads, including a new wheat-free Spelt bread; baked goods and pasta
* Zen Sheep Farm-Certified Organic wool products, bed pillows
Artisan Craft Fair Returns!
The Green Market hosts artisan craft vendors in both May and October. Every Friday night from 4-8pm along with our seasonal and weekly food vendors you will find artisan craft vendors. Mind you, this is not an ordinary craft fair! Our craft vendors adhere to the same mission and philosophy as our other vendors. We make the best and provide you with the best. The works these artists create are typically inspired by nature and then handmade or produced with the best materials available.
The list of artisan craft vendors will be included in the Green Market section of our weekly newsletter and we’ll be highlighting each artist throughout the season. This week’s artist is Deborah Rosenbloom. Deborah creates paintings with precise geometric patterns. Her artwork has been on display in several locations around town and can be seen this weekend at the Green Market. She will be selling prints of her pieces.
Recipe of the Week
Spring Formage Tart with Artichokes & Tarragon
1 sheet of frozen puff pastry, thawed
1TB unsalted butter
1 small onion
1 14oz jar artichoke hearts quartered
3 eggs
1c milk
1Tb fresh chopped tarragon
3 1/2 oz Traders Point Creamery Plain Fromage
On lightly floured board roll pastry sheet to fit into a 8"x 11" tart pan with removable bottom. Chill 30 min. Heat oven to 375. In saucepan melt butter. Saute onion until soft, 5 min. Combine with artichokes. In a bowl whisk together next 4 ingredients. Scoop fromage into bowl and stir into mixture. Spoon vegetables in pastry shell: pour egg mixture on top. Bake 30-35 min.,or until filling has set. Serve at room temperature with a salad.
