Wine Tasting In The Loft February 26th!
Enjoy an evening of wine, cheese, chili, and jazz! You're invited to discover a spectrum of wine flavors, when you come to The Loft on Thursday, February 26th for our Wine Tasting Event. We will feature interesting Organic Wines from Spain and South America. The wine will be complimented with samples of Traders Point Creamery's Award Winning cheeses.
We will be offering our signature cheese plate, The Point, as well as, delicious homemade chili and soups available for purchase.
Don't miss this wonderful evening of extraordinary tastes and sounds!
The event will be from 6-9 p.m. $10 per person.
Valentine's Brunch on the Farm
Bring your loved ones to a Marvelous Sunday Brunch on Valentine's Weekend!
Added to the regular Brunch menu will be delicious homemade Strawberry Crepes, scrumptious Cherry Chocolate Bread Pudding, and Pomegranate Champagne Cocktails or Fresh Orange Mimosas. This wil be a Valentine Brunch that is sure to delight your palette!
We now take reservations for parties of 6 or more for our Sunday Brunches. So bring the whole family to a lovely Brunch on the Farm!
Call 317-733-1700 or email events@tpforganics.com to make your reservations today! Please include a phone number so we may call to confirm your reservation.
Saturday Morning Breakfast Buffet
This Saturday the buffet will include: TPC Fromage Scramble, Cinnamon Raisin Bagels, Braised Pulled Pork, and Candied Kumquat TPC Yogurt.
Beverages include Coffee, Iced Tea, Lemonade, or Whole Milk.
$10 adults $6.50 kiddies
Lunch to Follow Breakfast from 11:30 to 3pm.
Enjoy a Marvelous Buffet Breakfast Saturday mornings, 9-11:30 a.m. in The Loft Restaurant! And while your here, be sure to stop by The Winter Farmer's Market in The Red Barn!
Wild Alaskan Salmon this Weekend Only at TPC!!
Captain of the Wild Alaska Salmon & Seafood Co., Tony Wood, will be making a "Cameo" appearance this Saturday at our Winter Farmers' Market! Tony will be bringing salmon "straight from the icy waters of Bristol Bay!"
Wild Alaska Salmon & Seafood Co. uses sustainable methods when fishing. This is to catch only resource salmon and to prevent harming other fish and wildlife. The salmon are caught and delivered to shore daily where they are cleaned and hand-processed by the company's own processing team. The salmon is "flash frozen," immediately vacuum sealed, and kept at a constant temperature. This insures a taste that is of the highest quality and freshness.
Come say hello to Tony this Saturday from 9-Noon in the Red Barn and pick up some fresh wild Alaskan salmon! You can find recipes and more about this fantastic company at www.wildalaskasalmonandseafood.com .
Winter Farmers' Market
February 14th is a day to celebrate who and what we love…and we ALL love local food and artisanal products! So, come on by The Green Market here at Trader’s Point Creamery to pick up wonderful things for yourself and those special people in your life. Be it ingredients for a great meal or items to make a thoughtful gift, there is something for everyone here at The Green Market. Mr. Allal is even bringing special Tuareg-inspired jewelry special for Valentine’s Day! 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 Green Market. So, here's who is planning to be here this Saturday, February 14th:
Your Weekly Market Vendors
• Aboubakar Allal -handmade silver, leather and wooden works, as well as traditional drums from Niger, Africa – and now special Tuareg-inspired jewelry
• Bluffwood Creek Apiary-liquid honey, honey sticks and candy, whipped honey, lip balm, candles and hand creams
• Country Mouse City Mouse-condiments, dips, soups and dressings made from generational recipes
• 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
• New Day Meadery- full line of fine, handcrafted honey wines, ranging from dry to sweet
• 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 Red 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.
Intern Feature: Talita Crozeta
Talita comes to Traders Point Creamery from Sao Mateus do Sul, Brazil. She is a student of Ponta Grossa College, majoring in Food Technology. Talita previously worked at a large creamery in Brazil that produced 13 types of cheeses. Brie, Asiago, Ricotta, and Minas, to name a few.
This is Talita's first experience working in a farm setting, particularly an Organic Farm. "In Brazil," she says, "processed food is more expensive, so more people eat fresh because it is cheaper." The terms "Organic" and "Grassfed" are new concepts in Brazil, according to Talita.
While here at Traders Point Creamery, Talita would like to make traditional Brazilian desserts from TPC whole milk. "Many Brazilian desserts are made from milk, and one my favorites is Petit Suisse," she says. We're looking forward to tasting this special dessert right here on The Farm. After finishing her internship at TPC in October 2009, Talita will return to Brazil to finish college.
Welcome to The Farm and Creamery, Tali !!
Recipe of the Week: A Brazilian Treat!
Brigadeiros
Our intern Talita made these for our Holiday party on the Farm and they were DELICIOSO! If you make them really small, you can serve them with coffee, right on the saucer next to the cup. It looks very chic! If you cook the mixture a little less, you can serve "Spooned Brigadeiros" in small, decorative cups with tiny spoons. These two new ways of serving brigadeiros are all the rage in Rio right now!
Ingredients
1 can sweetened condensed milk
1 Tbsp butter or margarine
3 Tbsp of Nestlé Quick
In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (You can leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or sprinkles and put them in small paper cups.
Upcoming Events
FEBRUARY
Feb. 13, 14 Valentine's Day Dinners
Sunday, Feb. 15 St. Valentine's Brunch
Thursday, Feb. 26 Wine and Cheese Tasting
MARCH
Sunday, March 15 St. Patrick's Brunch
Tuesday, March 17 St. Patrick's Day Lunch
1st Born of 2009!!
The first calf of the year was born last night in the Red Barn! After almost 3 days of labor, both mom and bull-calf are doing well. This marks the beginning of our Springtime deliveries. When you come out to the Farm to shop or get something to eat, be sure to stop by the Red Barn to see the new arrival!
