One Day Only $10 Lunch Special in The Loft
JOIN US ON TUESDAY, APRIL 15th for our TAX DAY SPECIAL!!!!
OUR $10 LUNCH WILL INCLUDE SOUP, SANDWICH AND ONE SCOOP OF OUR FAMOUS ORGANIC ICE CREAM!
THIS IS A SURE WAY TO PROVIDE A LITTLE RELIEF FROM UNCLE SAM'S PINCH!.....BRING YOUR FRIENDS!
Join us during our normal lunch hours Wednesday thru Saturday in The Creamery Café from 11:30am-2pm for our regular menu. Reservations are accepted and encouraged for large parties by calling 733-1700, ext. 25.
The Green Market
It is that time of year when we prepare for the Summer Selling Season of the Green Market. The last Winter Selling Season market will be Saturday monring April 26 from 9 am until 12 noon. May 2 will be the first Friday night Summer Market outside on the front lawn from 4pm until 8pm. Please note that in the case of thunderstorms or severe weather, we may host the Summer Market in the Red Barn for everyone’s safety. But, no matter the weather, the Green Market is hosted every weekend, year round, right here at Traders Point Creamery.
Applications are being accepted for both Summer Vendors and Artisan Craft Vendors. We host Artisan Craft Vendors during our Artisan Craft Fairs in May and October as well as for Christmas on the Farm in December. The Vendor Handbook and Vendor Application can be found on our website at www.traderspointcreamery.com. Visit the Farmers Market webpage once you are on the website. If you have any questions, direct them to the Market Master at acampbell@tpforganics.com.
If you haven’t been out yet this year, there are still three weekends left! Plus, we have some special events coming up. On April 19th, Dr. Prather will be here to broadcast live and authentic Studebaker cars will be on display! April 26th, Robert Scott of Il Troubadore will return to play live music during the market. Make your plans now to join us for one of the last Saturday morning markets.
These are the vendors who plan to be here Saturday, April 12:
* Bluffwood Creek Honey-creamed honey in a variety of flavors including jalapeno, honey sticks, lip balm, and salves all made with honey
* Endangered Species Chocolate-organic and natural chocolate bars
* Flower Child Aromatherapy-handmade soaps, sachets, incense, and perfumes
* Grabow Orchards-breads, pies, dumplings, sorghum, apples, and applesauce
* Harvest Cafe Coffee Company-freshly brewed coffee, a variety of freshly roasted coffee beans or freshly ground beans
* Harvest Lodge Catering-a variety of tamales, sweets, soups, and salsas; granola
* Homestead Growers-mushrooms, mushroom patties, tomato sauce, and ravioli
* Hoover's Country Store-nitrite and nitrate free bacon, ham and other pork products; lard, freshly ground cornmeal and real maple syrup!
* Mallow Run Winery-a variety of semi-dry and dry wines
* Murphy Farms- fresh chicken eggs
* New Day Meadery-a variety of honey meads
* Perfect Pick Catering-soup and salsas like Spicy Black-eyed Pea and Kingston
* Phelps Family Farm-a variety of meats and sausages as well as eggs
* Redwine Farm- a variety of dehydrated vegetables, frozen whole tomatoes; lots of peppers; beef; turkey and duck eggs
* Seldom Seen Farm-a variety of greens
* Seven Springs Farm-beef, stewing hens, eggs, a variety of lamb cuts and praying mantis egg sacks to provide your garden with beneficial insects!
* 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 grass fed, 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
Roast & Toast Saturday, April 12 from 4-7pm
New Day Meadery and Harvest Cafe, two of our Green Market venders have teamed up for a Roast & Toast event.
The ROAST: Taste fresh roasted coffee directly from the roaster! www.harvestcafecoffee.com
The TOAST: Discover mead with Indiana's first and only Meadery! www.newdaymeadery.com
Enjoy complimentary light hors d'oeuvres and a chance to purchase your favorite coffee and mead at Harvest Cafe Coffee Company, 5130 Suite B East 65th Street, Indianapolis.
NewsTalk 1430 WXNT BROADCASTING LIVE at Traders Point Creamery
On Saturday, April 19 at 9:00am Dr. Robert Prather will be broadcasting live at Traders Point Creamery's Green Market.
The Prather Wellness Center is dedicated to restoring hope to their patients. Dr. Prather brings this same focus and dedication to your radio every week on WXNT as he discusses Alternative Medicine -- the fastest growing segment of the health care industry. The Prather Wellness Center provides quality health care naturally. "The Voice of Health with Dr. Robert Prather" provides you with information on the natural approach to health care and how the holistic approach to medicine can benefit you. Each week, Dr. Prather takes your phone calls and utilizes his knowledge & clinical experience to answer questions.
Join us and Dr. Prather on April 19, 2008 beginning at 9 a.m. during The Green Market for a live broadcast of "The Voice of Health"
Studebaker Tour at Traders Point Creamery Saturday, April 19
The farm will be hosting a vintage automobile classic on Saturday, April 19 from 10am until noon. This will be a great opportunity for all to view the famous Studebaker. The cars will be parked on the hill by our Green Market for everyone to enjoy.
Recipe of the Week
100% Grassfed Beef Tenderloin w/ Mustard PepperCorn Sauce or Sour Cream w/ Roasted Jalapenos
4-6 servings
1 (2 lb.) 100% Grassfed beef tenderloin roast, tied
2 TBS black pepper
1 tsp salt
1/2 tsp dried oregano, crumbled
1/2 tsp garlic powder
1/2 tsp paprika (not hot)
1 TBS olive oil
Oven temp to 475'F
Pat tenderloin dry. Stir together seasoning win small bowl. Rub oil all over the tenderloin, then sprinkle with spice mixture, rubbing it into the meat. Put tenderloin on rack in roasting pan and roast 10 min. Reduce oven to 425'F and cook until thermometer inserted diagonally into center of meat registers 130'F (20-25 min). Let stand 10 minutes before serving. Serve in slices with:
Mustard Sauce (mix all ingredients)
1 cup Dijon Mustard
1/2 cup creme fraiche or sour cream
1 TBS peppercorns
Sour Cream Sauce
3 medium jalapenos
1/4 tsp chili powder
4 tsp minced fresh cilantro
1 cup sour cream
Broil peppers, turning once until skin has blistered and blackened. Let cool, then peel, stem, seed, and mince. Mix with other ingredients.
