Friday Night Farmers Market Dinners 5-8pm

Our traditional Farmers Market dinners are served every Friday night from 5:00-8:00pm.  We will be serving our Dinners outside on the deck or inside The Loft restaurant.  


To keep with the flavor traditions of summer this week's Farmers Market Dinner will be full of outdoor barbeque flavor!  Our menu will feature Grilled Organic Chicken with a homemade thick and tangy BBQ sauce, or locally made Bratwurst topped with sautéed organic onions and peppers on a whole grain bun accompanied with Country Style Vegetarian Baked Beans, and Tomato Feta Corn Salad.  We will have grilled Tempeh Vegetable Skewers as our vegetarian option.  Each meal comes with Ice Tea or Lemonade. Kids portions are available too!

We will no longer be able to take reservations, so be sure to get here early!

A Day Long Summer Adventure on the Farm!

June 19 Traders Point Creamery will host boys and girls ages 7-13 from 10am to 4pm for a Summer Day on the farm!  Kay Grimm will lead the children as they learn about ecology and animal husbandry, investigate our pastures, walk through our forests, create art and do some organic gardening.  Cost for the one day session is $60.  Children will need to bring a sack lunch, snacks will be provided.   Bringing a hat, water and sunscreen is also recommended.  Sign up for our Summer Day Adventure by emailing Kay at indyvisible@yahoo.com.

This fun adventure will be happening again on July 24th.  Sign up now for either Summer Day Adventure!

The Green Market

The days are getting warmer…and that means that all of the yummy local produce growing in so many of our vendor’s gardens is making some headway towards our dinner tables!  Mr. Aboubakar Allal, Niger-born artisan, joins the Green Market for this Friday only.  His handcrafted leather and jewelry items are something that you simply don’t want to miss (www.tenamajelt.com).  Come on out this week to see what fresh, new treats await you.  We’ll see you on Friday!
 
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 Friday, May 30:

* Bluffwood Creek Honey-creamed honey in a variety of flavors including jalapeno; honey sticks, lip balm, and salves all made with honey
* Country Mouse City Mouse-condiments and dips made from generational recipes
* Flower Child Aromatherapy-handmade soaps, sachets, incense, and perfumes
* Fullcircle Farm-potted plants, as well as produce
* 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, ravioli and tomato sauce
* Hoover's Country Store-nitrite and nitrate free bacon, ham and other pork products; real maple syrup!
* Izzy and Grey’s – gourmet baby food
* Life Farm-Certified Organic produce
* Magnolia Farm-asparagus
* Murphy Farms- fresh chicken eggs
* New Day Meadery-a variety of handcrafted honey wines
* Peace Leaf Tea-custom green tea blends and tea accessories
* 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, frozen whole tomatoes; lots of peppers; beef; turkey and duck eggs
* Schacht Fleece Farm-chicken, lamb, and turkey
* Seldom Seen Farm-a variety of greens, fresh cut bouquets, plus tomato plants and herbs
* Seven Springs Farm-beef, stewing hens, eggs, and popcorn
* Tenamajelt – handcrafted leather and jewelry items from Niger-born Aboubakar Allal
* The Swiss Connection-unique cheeses, meats and ice cream plus a variety of pet products
* Valentine Hill-a variety of homemade breads, including a new wheat-free Spelt bread; baked goods and pasta

The Green Market runs from 4-8pm every Friday night from now through October.  Please be prepared as most of the vendors accept only cash and check for payment.
 

Check out The Farm Store at Traders Point Creamery!

The Farm Store at Traders Point Creamery offers certified USDA organic grass-fed dairy products, eggs, and beef from our farm. We use a rotational grazing system to ensure that our Brown Swiss Cows and free-range hens receive the freshest, highest-quality food possible.  Our cows are 100% grass-fed and our hens are free-range and supplemented with an organic diet.

Our Farm Store is unique in that it's located on site and it even offers samples of our products!  It is essentially the heart of the Creamery, located across from the production area where all of our delicous products are made and it is also the beginning of every tour of the farm!  On occasion, there will be a few products on sale.  Make a plan to stop by this weekend and get a taste of why everyone raves about Traders Point Creamery!

Don't Forget To Smell The Roses!

The Indianapolis Garden Club’s Garden Walk
June 4th, 2008
9:00-4:00
Information Hotline: 317-255-1681

Recipe of the Week

This week's recipe features several elements from our Green Market Vendors be sure to stop by on Friday evening to pick up your fresh local ingredients!

Roasted Asparagus and Wild Mushroom Salad with Chile-Mustard Vinaigrette

20 medium spears asparagus, trimmed from Magnolia Farm
1 pound assorted wild mushrooms from Homestead Growers such as cremini, shiitake and oyster, coarsely chopped
¼ cup olive oil
Kosher salt and pepper to taste
4 ounces Organic Field Greens
Chile-Mustard Vinaigrette
1 cup crumbled blue cheese
¼ cup coarsely chopped toasted pecans

Preheat the oven to 425 degrees F.

Spread out the asparagus and mushrooms on separate baking sheets and drizzle each with 2 tablespoons of oil and season with salt and pepper.  Place the mushrooms on the bottom rack of the oven and the asparagus until just cooked through, approximately 8-10 minutes, stirring once, until golden brown, 20 to 25 minutes.  Remove from the oven and let cool slightly.

Combine the field greens and wild mushrooms in a large bowl and toss with about half of the dressing.  Mound the mixture on 4 plates and top each with 5 asparagus spears.  Drizzle with more of the dressing and sprinkle with the cheese and pecans.

Chile-Mustard Vinaigrette for Roasted Asparagus and Wild Mushroom Salad
¼ cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon ancho chile powder
2 teaspoons honey
Kosher salt and freshly ground black pepper
½ canola oil

Whisk together the vinegar, mustard, ancho powder, honey and salt and pepper to taste in a small bowl.  Slowly whisk in the oil until emulsified.   This can be made up to one day in advance and refrigerated.