Restaurant News
The Loft is no longer taking reservations because we are completely booked for this weekend. Please be sure to call and make reservations for next Friday as we will still be serving our Fabulous February menu. If you would like to peek at our menu visit http://www.tpforganics.com/content/view/66/196/
***Please note that next Saturday night The Loft will be close for a private party.
Coming Soon...
The Creamery Cafe will be rolling out a new lunch menu in March.
The Farm Store
For the first time in Traders Point Creamery's history, The Farm Store will be closing early! We pride ourselves in being open everyday from 8-6pm; however, this leaves little time for serious maintenance. So, this Sunday, February 17th, the store will be closing at 5:00pm in order to seal the floor. We are sorry for the inconvenience; but, must ask that you plan accordingly. Thank you for your help in this matter. We will return to regular business hours Monday, February 18.
Farm Fresh Burger at a Special Price this week
Stop by this week for lunch at The Creamery Cafe and try our Farm Fresh Burger handmade using our 100% grass-fed organic ground beef grilled to perfection and topped with a slice of our award winning Fleur de la Terre. If that's not enough, we are going to add a thick, hand-scooped, small-sized milkshake all for only $10.
We hope to see you here for lunch this week. We're open today through Saturday from 11:30am-2pm. Call ahead and we'll have a table waiting for you.
The Green Market
It is exciting to see so many new faces at The Green Market. Welcome to all of you who are venturing out for locally grown or produced goods. It is my hope that you have discovered not only delicious products; but, what makes The Green Market at Traders Point Creamery unique. We offer goods made right in our own backyard so to speak and those goods are created with organic, sustainable ingredients and practices. We have set the standard for vendors at our farmers market in order to bring you the best of what the land can offer.
If you haven't joined us yet, we host The Green Market every weekend all year long. We're currently in the Winter Season which runs Saturday mornings from 9am-12noon out back in the Red Barn. (Ask anyone on site, they'll point you in the right direction.) Our Summer Season starts May 2. That's when we move to Friday nights from 4-8pm.
Vendors interested in selling at The Green Market are welcome to apply at anytime for any season. The Handbook and Application are available at www.traderspointcreamery.com under the farmers market headline. If you have any questions, call the Market Master at 733-1700.
We attempt to provide a list of each vendor who will be participating and what goods he or she will be bringing to the next market. Of course, things happen so the list could change by the weekend. But, these are the vendors who plan to be here Saturday, February 16:
* Bluffwood Creek Honey-raw honey products, beeswax candles and soaps.
* Brown Family Farm-100% Grass Fed Beef in a variety of cuts, lamb, and stewing hens
* Endangered Species Chocolate-organic and natural chocolate bars
* Flower Child Aromatherapy-handmade soaps, sachets, incense, perfumes * Grabow Orchards-breads, pies, dumplings, sorghum, apples, applesauce
* Harvest Cafe Coffee Company-a variety of coffee beans or have him grind them for you
* Harvest Lodge Catering-a variety of tamales, cookies, waffles, caponatas, salsas and whatever else Erika has created this week!
* Homestead Growers-home grown mushrooms, mushroom patties, tomato sauce, raviolis
* Hoover's Country Store-bacon, freshly ground cornmeal, ham and other pork products, maple syrup coming soon!
* Mallow Run Winery-a variety of traditional wines with unique fruit flavors
* Murphy Farms- fresh chicken eggs
* New Day Meadery-a variety of honey meads one of which was used by Chef Hamilton to create his recent award winning pork dish!
* Peace Leaf Tea-custom green tea blends and tea accessories
* Phelps Family Farm-a variety of meats and sausages as well as eggs
* Primitive Origins Herbcraft and Botanicals-tinctures and wild-crafted herbs
* Redwine Farm- a variety of dehydrated vegetables, peppers and tomatoes; frozen whole tomatoes; "peppers in a jar" and pepper mixes even ground peppers including Habanero, Jalapeno and Cayenne; beef; turkey and duck eggs
* Seldom Seen Farm-a variety of mixed greens and fresh vegetables
* Seven Springs Farm-beef, stewing hens, and eggs
* The Swiss Connection-unique cheeses, meats and ice cream plus a variety of pet products
* Traders Point Creamery-a variety of Certified Organic non-homogenized dairy products, 100% grass-fed beef, free range eggs and gift items
* Valentine Hill-a variety of homemade breads, baked goods and pasta
* Weston A. Price Foundation-Health and Wellness literature with special guest Joe Gady and Rob North. Joe will have his fermented kraut. Rob will have his heritage breed turkeys.
Remember, most of our vendors support cash or check only operations. Some do accept credit cards. Please call ahead or ask the particular vendor. The Farm Store, The Dairy Bar and The Loft all accept cash, check, and credit. The Farm Store opens at 8am. The Dairy Bar and The Loft open for service at 9am. Breakfast is served until around 11:30 and lunch begins around then, too. We hope you'll join us!
Look for us at the Hyatt Regency
We are so excited to be featured on the breakfast buffet at the Hyatt Regency's newest restaurant One South!
Chef Paul Jones has a passion for local ingredients and Traders Point Creamery. He has incorporated our flavors and products into his daily offerings. When you stop by their latest restaurant addition, One South, you can choose from a variety of our European style yogurts matched perfectly with their homemade granola, dried fruits and crunchy nuts. Stop in for the breakfast buffet at One South daily from 6am-11am.
Chef Paul Jones is also working with the variety of Traders Point Creamery cheeses for the other restaurants and events at the hotel. Be sure to ask for them when you visit the Hyatt Regency located at One South Capital in downtown Indianapolis.
The Food, Farm and Energy Gathering
The Food, Farm and Energy Gathering is February 23rd at The Indiana State Fairgrounds in Indianapolis.
"Two of the toughest issues we Americans face relate to food and energy. The quality, cost and availability of food touches everyone on earth.....This gathering will be a source of information about simpler lifestyles. Locate sources of food that is less processed, grown closer to home, constitutes a healthful diet and supports a clean environment.
Discover options for renewable energy technologies for your home. Watch a demonstration of biofuel production that anyone can do. Mingle with farmers that can supply food from local farms. Network with other like-minded people. Visit our trade show of resources and educational exhibits."
Visit http://www.sustainableearth.net/2008Conference.htm to find more information.
Recipe of the Week
Cupid's Ice Cream Cake
Nothing says "I Love You" more than chocolate and ice cream. Improvise with your loved one's favorite ingredients (toasted coconut, peanut butter cookies, bananas) in place of the chocolate cookie crumbs and raspberries to make this an extra special treat. Try using a spring-form pan to make this cake extra easy to remove.
1 Pint Traders Point Creamery Chocolate Ice Cream
1 Pint Traders Point Creamery Raspberry Ice Cream
1 Pint Traders Point Creamery Vanilla Ice Cream
2 Cups Chocolate Cookie Crumbs
4 Tbs melted butter
1 bag chocolate chips
Fresh Raspberries
Leave ice cream out to soften for a few minutes . Line a small pie dish or cake pan (heart shaped would be perfect) with a sheet of plastic wrap, allowing plastic to hang over edges of pan. This step will insure easy removal later. Mix melted butter with cookie crumbs. Press half the buttered crumbs into the bottom of the pan. Gently spoon the vanilla ice cream into the pan and smooth out with a spatula. Next, layer the chocolate ice cream over the vanilla, and smooth it out with a spatula. Repeat this step with the raspberry ice cream. Sprinkle the remaining cookie crumbs on top and cover with another sheet of plastic wrap. Freeze until firm, a couple of hours at least. The next few steps should be done no more than an hour before serving. Before removing cake from freezer, carefully melt chocolate chips with a double
boiler. Remove cake from freezer and lift the bottom layer of plastic wrap to release the cake from the pan. Peel off all of the plastic and place cake on a platter. Pour melted chocolate over the cake until coated. Top with fresh raspberries and quickly return to freezer until ready to serve.
Happy Valentine's Day!
