OKTOBERFEST - Polka Boy!-This Sunday!!!

 

Still Time to Volunteer for Oktoberfest

Oktoberfest is Sunday and we need volunteers to fill slots from 11:00 am until 6:30 pm!  Many of you have volunteered in the past, and we thank you so very much! This project benefits us all and is our only fundraiser of the year. Please volunteer for a three hour shift during the event--it will be great fun!

Please contact Cindy Lamberjack at 250-6504 or email her at c_lamberjack001@comcast.net to set up a volunteer time.

If you are unable to volunteer, but would still like to help, please consider donating to the Traders Point Rural Historic Districts. Checks may be made payable to Greater Historic Traders Point and may be sent to:

Greater Historic Traders Point
7103 W. 96th St.
Zionsville, IN 46077

Friday Night Dinner in the Loft

This Friday's Dinner in the Loft will be meatball grinders (made with our own 100% grass-fed beef or vegetarian meatballs)!  The grinders are served with Trader's Point homemade marinara and TPC Mozzarella! Our grinders (meat or vegetarian) will be served with Caesar Salad with Fleur de la Terre Dressing and the chef's special homemade croutons. There'll be a smaller portion for the kids!

Beverages: Choice of ice tea, lemonade, water

Ghost Chile - The Hottest Pepper in the World...Redwine Farm has it at our Farmer's Market!

Think you can handle hot things?!  The ghost chile, aka the "King Cobra Hot Pepper", has the "bite" of the deadly snake it's named after.  The chile looks similar to a Habanero, but packs a whole lot more punch...just ask Jacob Redwine from Redwine Farms.

Hot pepper "heat" is measured on the Scoville scale - this one comes in at approximately 1,000,000 (1 million!).  To give you an idea of what that means: jalapenos register at 2,500 - 8,000. The Scoville scale is similar to the Richter scale (used for earthquakes) - each jump of one number represents an 10-fold increase. 

Jacob will be selling the Ghost Chiles at our Green Market for the next two weeks (then they're out of season!).  Stop by his booth during our Green Market hours (4-8pm on Fridays) to try them!

Fall Color Abounds Outside, and In Our Market Barn TOO

As the sugar maple trees turn and reach the height of their fall color, so does the palette of vegetables at our farmer’s market.  As other markets in the area start to wind down, we’re still going strong, thanks to our heated Red Barn and forward-thinking farmers and producers.  This Friday, Harvest Lodge is bringing back soup to warm the chilly evening, and Countryside Orchard has added 3 more apple varieties (not to mention the caramel-covered kind! ) to an already stunning list.  They will also have carrots and broccoli this week.  Members of the cabbage family are well-represented this time of year.  Whether it’s red, green or Napa that you crave, you can find your favorites at Life Farm, New Leaf Farm and Seldom Seen Farm.  Peppers are just about done for the year, so take them home this week to enjoy stuffed (with some Swiss Connection ground lamb or Phelps Family Farm ground beef) or raw in a salad.

It’s not too early to think about Thanksgiving, and if you favor the flavor of a heritage breed bird that has been fed with soy-free feed, contact Rob North of Earth Cure Farm at 574-892-6351 to place an order. His turkeys are running in the 9-15 pound range this year. Rob will be attending market on November 7 and 21 to make deliveries.

Vendors Attending this Week

* Aboubakar Allal - handmade silver, leather and wooden works, as well as traditional drums from Niger, Africa  

* Bluffwood Creek Organic Farm and Apiary -honey sticks, hand cream, lipbalm and honey

* Countryside Orchard – Grimes Golden, Shizuka, Nova Spy, Hidden Rose, Liberty, Rubinette, Wine Sap and Sun Crisp apples; also CARAMEL APPLES,  Fall BROCCOLI, and CARROTS

* Daina's Petite Pies - single serving dinner and dessert pies made with premium local meats and vegetables

* Feast Catering - a variety of tamales, salsas, and gourmet baked goods.  This week’s features:  pumpkin cheesecake bars, sticky buns and SOUP

* Fields of  Agape - chemical-free grains (Omega III golden flax, hard red wheat berries, hard white wheat berries); free flour grinding while you wait

* Flower Child Aromatherapy – handmade soaps, sachets, incense, perfumes, and liquid hand sanitizer

* Harvest Cafe Coffee Company - freshly brewed coffee, a variety of freshly roasted coffee beans or freshly ground beans, loose tea, iced tea and iced mochas 

* Kelsey's Cultured Foods - cultured organic vegetables

* Life Farm - certified organic produce; This week’s features include: lettuce, kale, radish, winter squash, beets, turnips, eggplants, peppers, cabbage and arugula

* Litterally Divine Toffee and Truffles-chocolate and vegan truffles (made with organic ingredients) and almond toffee (both vegan and organic), coffee toffee made with Harvest Cafe Coffee's beans, and ice cream toppings

* New Leaf Farm – tomatoes, peppers, potatoes, cabbages and spinach

* Pet Lover’s Organic Bakery - handmade organic pet treats; 50% of sales go to benefit the Humane Society

* Phelps Family Farm - a variety of beef and pork meats, sausages and eggs

* Redwine Farm - farm fresh eggs, hot sauce and pepper seasoning, hot peppers, sweet peppers, green and yellow beans, eggplant , kale, Swiss chard, spinach, butternut squash and  snow peas.  LAST week for the hot and sweet pepper

* Seldom Seen Farm - transitional organic produce.  This week's features are spinach, squash (delicata, acorn and butternut), gourmet lettuce mix, arugula,  various bunched mustard greens, kale, collards, green onions, cilantro, kohlrabi, Napa cabbage, green and red cabbage and bell peppers in purple, red and green

* Seven Springs Farm – Will not be returning to Market until November 15 to deliver turkeys. You can still order a turkey by calling 317-691-3948 or at Luella@sevenspringsindiana.com.

* The Swiss Connection - unique (and delicious) cheeses, meats (including beef sausage products) and ice cream, plus a variety of pet products.  Featuring for a limited time: LAMB CUTS, including lamb chops, ground lamb, stew meat, shoulder chops, leg steaks, rack of lamb, leg of lamb (both with bone and bone out), and shank

* Trader's Point Creamery - organic milk, ice cream, pourable yogurt, artisan cheeses, eggs, and ground beef

* Valentine Hill Farm - variety of whole grain breads, English muffins, Mediterranean herb pasta, European style lemon and orange pound cakes, Santa Fe nibblers and spritz cookies (all made with certified organic ingredients)

First Movie Night at the Farm, Friday November 6th

• Friday, November 6th, 8:00 pm

If you saw Food Inc in the theater, then you know this documentary is changing people's views on food, the industry that has grown up around it, and how many different (and totally processed) versions of corn exist!  If you didn't get a chance to see Food, Inc., we can't stress enough that you should!  

Eat a delicious, healthy dinner in the Loft and then stay for the movie! Tell your friends, tell your family, and bring everyone you know to our Food, Inc. Movie Night at the Farm!

Recipe of the Week

SHEPHERD'S PIE

• 2 pounds potatoes, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup Trader's Point Whole Milk (preferably with the cream plug from the top)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 pounds Trader's Point Creamery 100% grass-fed ground beef
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire
• 1/2 cup frozen peas
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and TPC milk. Add the milk mixture to potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with TPC beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Quote of the Week

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.

Fernand Point (1897-1955)

 

 

Upcoming Events

Friday, October 16--Dinner in the Loft featuring Meatball Grinders.

Saturday, October 17--Continental Classics Dinner on the Farm! Come by for a delicious menu from 6 to 9:30 pm

Sunday, October 18--OKTOBERFEST!!! Join us from 12 to 5 pm for fun on the farm!

Friday, October 23--Dinner in the Loft - Andouille Sausage

Friday, October 30--Dinner in the Loft--Mangia Italia!