Friday Night, June 20th Farmers Market Dinner 5-8pm
Our traditional Farmers Market dinners are served every Friday night, rain or shine from 5:00-8:00pm. Since the start of this summer season we have had a wonderful time despite the less than wonderful weather! Join us for some tasty exotic dishes inside The Loft or Out on the Deck this week. The menu for June 20th will feature Indian Spiced Grilled Chicken, Cucumber Yogurt Salad made with Traders Point Creamery Yogurt, Saffron Rice with Peas and Mango Chutney. The Vegetarian Entrée option is a Chickpea Potato Kofta with Traders Point Creamery Yogurt Masala Sauce. Each meal comes with Iced Tea or Lemonade. Kids portions are available too!
We will no longer be able to take reservations, so be sure to get here early!
Organics for a Healthy Heart!
In conjunction with St. Vincent Heart Center, Indy Cooks is joining Traders Point Creamery to promote healthy heart care! Stop by The Green Market on Friday June 20th from 5-7pm for a heart healthy organic sample of a omelette!
St. Vincent's Chef Morris will be serving samples of this Heart Healthy Organic Omelette made with our farm fresh eggs, award winning cheese, and fresh local ingredients. Recipe cards will be available with your sample. Be sure to add this to your recipe collection.
The Green Market
Keep your toes crossed for a SUNNY FRIDAY Green Market this week. No matter what the weather, I can tell you vendors and customers alike simply can’t wait! Be on the lookout for new and yummy things this week, like pullet eggs from Murphy Farms; certified Organic potatoes, tomatoes and fresh herbs from LIFE Farm; and maple syrup and fruit preserves from our newest vendor, Burton’s Maplewood Farm. So many good things are here every week that you simply must make us your weekly place to shop for great, locally produced food. Your body and mind will thank you for it! 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, June 20:
* Bluffwood Creek Honey-liquid honey, creamed honey in a variety of flavors including lemon; honey sticks, lip balm, and salves all made with honey
* Burton’s Maplewood Farm-maple syrup and fruit preserves
* Capriole-artisan, farmstead goat cheeses
* Country Mouse City Mouse-condiments, dips and dressings made from generational recipes
* Flower Child Aromatherapy-handmade soaps, sachets, incense, and perfumes
* Fullcircle Farm-potted violas and daylilies, 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, salsas, and granola
* Hoover's Country Store-nitrite and nitrate free bacon, ham and other pork products; real maple syrup!
* Life Farm-Certified Organic produce
* 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
* Seldom Seen Farm-a wide variety of fresh produce and fresh flower bouquets
* Seven Springs Farm-beef, stewing hens, eggs, and popcorn
* 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 both wheat and spelt pasta
* Zen Sheep Farm-Certified Organic lamb
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.
Recipe of the Week
Strawberry Shortcake
Shortcake:
2c all-purpose flour
1 TB sugar, plus extra for sprinkling
1 TB baking powder
1 tsp salt
12 TB cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup chilled, heavy cream
1 egg beaten with 2 TB milk for the egg wash.
Strawberries and Whipped Cream:
1c heavy cream, chilled
2TB sugar
1/2 tsp vanilla
2 pint strawberries, sliced
Preheat oven to 400 deg.
Sift flour, 1 TB sugar, the baking powder, salt into bowl of electric mixer fitted with paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine eggs and heavy cream, then quickly add the flour/butter mixture. Mix until just blended. The dough will be sticky. Dumb out onto a well floured surface. Flour your hands and pat the dough out 3/4" thick. You should see lumps of butter in the dough. Cut out 6 or 7 biscuits with a 2-3" cutter. Place on baking sheet lined with parchment. Brush the tops with egg wash. Sprinkle with sugar and bake 20-25 minutes, until outsides are crisp and golden. Cool on a wire rack.
To Assemble:
Whip heavy cream and sugar in a chilled bowl with electric mixer until soft peaks form. Add vanilla and beat until peaks are stiff. Split each shortcake. Spoon whip cream, sliced strawberries, and ice cream. Serve and enjoy.
