Farm-Style Dinners April 25 and 26 in The Loft

This weekend we are serving "Old Fashioned"  farm family favorites in The Loft!

Entrées

Home-style Chicken and Noodles $17
Organic, free-range chicken from Gunthorp Farms in a savory country broth with Carrots, Celery, and Home-style noodles served over a bed of rustic mashed potatoes

Mama’s Meatloaf $18
Grass-fed organic beef and pasture pork blended with savory seasonings and slow roasted topped with home-style mushroom gravy served with glazed carrots and rustic mashed potatoes

Vegetarian Ragout $16
Sautéd eggplant, yellow squash, zucchini, carrots, tomatoes and kalamata olives over Chouda Polenta with a Red Pepper Coulis

 

Dessert

Ginger Pound Cake w/ Stone Fruit Compote $6
Dense, sweet and spicy, buttery pound cake served with a warm compote of peaches, plums, and berries
Served with a scoop of our homemade vanilla ice cream

Call now to make your reservations.  317-733-1700

 

Orchard Trio Yogurt is Back by Popular Demand!

Traders Point Creamery’s Orchard Trio yogurt is a perfect combination of pear, peaches and acerola cherry.  For those of you unfamiliar with the Acerola cherry, it is better than your average cherry because it is loaded with vitamins and nutrients that promotes healthy teeth and gums, helps to prevent hair loss as well as supports a strong, balanced immune system!  Make sure to look for bottles of Orchard Trio at a store near you.

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 a 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!  Visit some of TPC's weekly vendors next weekend at the show.  Check the web for more details!

Before The Bloom - Preview Party
Thursday, May 1..............6:00 pm - 8:30 pm

Orchard In Bloom Show Hours
Friday, May 2.................. 9:00 am - 5:00 pm
Saturday, May 3...............9:00 am - 5:00 pm
Sunday, May 4...............12:00 pm - 5:00 pm

www.orchardinbloom.org/OIBFrameset.html 

Breakfast Menu for Saturday April 26

Join us for breakfast on Saturday morning from 9am-noon in The Loft.  This weekend, we are cooking up some fun new breakfast items that will include Homemade Egg and Sausage Tamales, Cheesy Roasted Chile potatoes, Mango Salsa, Sour Cream, and Fresh Guacamole.  If that festive flare doesn’t suit your fancy we will have our standard favorites of slow cooked oatmeal with all the toppings like brown sugar, nuts, raisins, and milk to make it delicious!  If you prefer lighter fare for breakfast, the Make-Your-Own Yogurt Parfait Bar, where you add your own fruit and granola to your favorite Traders Point Creamery Yogurt, is available in two sizes-small and large. We have also added organic orange juice! Our chocolate milk can be served hot or cold, or enjoy Harvest Cafe's special TPC blend of coffee and tea.  Breakfast is served out of the Dairy Bar so milkshakes and ice cream are available as well.

The Green Market

Join us this weekend for the last Saturday morning market until November!  This Saturday, April 26, is the last market of our Winter Selling Season.  Next weekend begins a new season.  The Summer Selling Season begins FRIDAY, May 2.  Next weekend, you'll find the Green Market vendors lining the path from the main parking lot to the deck on the front lawn.  Your favorites will be there along with several new faces throughout the new season.  So, join us this weekend on Saturday morning and next weekend on Friday night.  The Summer Season runs from May 2 through October 31, 2008.  We'll be serving dinner outside on the deck, too.  We hope to see you there!

This weekend, we'll host the market for the last time this season on Saturday morning from 9am-12noon with breakfast being served in the Loft.  Robert Scott of Il Troubadore is coming to provide live music out in the Red Barn.  Fullcircle Farm will be back with their beautiful potted violas and you just have to check out Seven Springs these days.  Luella has been bringing  unique items found in every yard and garden to help us learn what's beneficial in our own back yards.  Of course the return of the sun will jump start the produce season so look for the return of color to the market! 

These are the vendors who will be here Saturday, April 26, from 9am-12noon for the last 2007-2008 Winter Selling Season market held out back in the Red Barn:
* Bluffwood Creek Honey-creamed honey in a variety of flavors including raspberry; 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
*Fullcircle Farm-potted violas
* Grabow Orchards-breads, pies, dumplings, sorghum, apples, and applesauce
* Harvest Cafe Coffee Company-freshly brewed coffee and a variety of freshly roasted coffee beans or freshly ground beans
* 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
* 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, frozen whole tomatoes; lots of peppers; beef; turkey and duck eggs
* Seldom Seen Farm-salad mix, pea shoots, Kale and Chard transplants
* Seven Springs Farm-beef, stewing hens, 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

Green Market Applications

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. Summer Vendors are welcome to join us for the season or on a weekly basis. 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.

Recipe of the Week

Penne with Herb Formage and Ruby Chard

1 large bunch ruby chard (about 1 lb)
2 large yellow onions, chopped
2 Tbs. olive oil
1 tsp. butter
salt to taste
1-2 Tbs. balsamic vinegar (or 2 tsp. red vinegar)
5 oz Traders Point Creamery Garden Herb Fromage
¾ cup pine nuts
1 lb penne noodles
½ cup white wine

Wash the chard thoroughly, cut off and discard the thick stems, and coursely chop the leaves and thin inner stems.

Saute the chopped onions in the olive oil and butter until they are soft and beginning to color.  Add the chards and toss together with the onions until it wilts.  Continue cooking, stirring occasionally, for a few more minutes, until the chard is tender.  Toss the chard with the tiny bit of salt and the vinegar.  Crumble the goat cheese and set aside.  Lightly toast the pine nuts, stirring them in a small skillet over medium heat until they begin to turn golden.

Boil the penne in several quarts of salted water until it is al dente.  Just before it’s ready, bring the chard back to high heat and add the white wine.  Drain the pasta. Add the crumbled cheese to the hot chard mixture, along with the pasta, and mix it all together.  Serve while hot topped with toasted pine nuts.