Last Friday Green Market Dinner - Mangia Italia!

Five Course Wine Dinner in the Loft, Thursday November 5th!

• Thursday, November 5th, 6 - 9:30 pm
• Make your reservations today at www.opentable.com or call us at (317) 733-1700. 
  

The menu features:

• Hors d'oeuvres: Jumbo lump crab cakes with spicy remoulade; and Portabella duxelle and Goat cheese bruschetta with tomato raisin chutney.
• Salad: Mixed greens with Gorgonzola, red onions, candied pecans and sun dried cranberries with balsamic and blackberry vinaigrette.
• Entrees: Green and pink peppercorn crusted beef tenderloin with shiitake mushroom red wine demi-glaze with Haricot Vertes with garlic and almond slivers; and Stone ground mustard crusted center-cut lamb chops with a Bosc pear and Ladyfinger apple chutney with TPC Yogurt Herb Ranch mashed potatoes.
• Dessert: Bread pudding with Creme Anglaise

Dinner will be precluded by a wine and cheese reception.

Cost: $60 per person, including tax and gratuity.

Cooler Weather Make Sunday Brunch Sound Even Better!

As the weather cools, join us for the Best Brunch in Town (according to the Indianapolis Monthly readers). 

• Sunday Brunch 9am - 3pm.
• For reservations, go to www.opentable.com or call us at (317) 713-1700. 

What's on the menu for brunch?  We've got a full menu of mouth-watering, organic items.  Have a tried-and-true favorite or try something new. 

You can't go wrong with one of our crepes.  Try the Chicken Crepe - succulent chicken breast, our own garden herb fromage, and tender asparagus. 

Our you could opt for the Fresh Berry Crepe - honey sweetened TPC fromage, and a fresh trio of ripe, organic berries - strawberries, blueberries, and raspberries. 

The Peach Tree French Toast will become a fast favorite.  We take artisan, honey white bread and dip it in a mixture of farm fresh eggs and cream, and then toast it golden brown.  We top this lovely creation with warm, sweet peaches and a dust of powdered sugar.

In case you haven't yet heard, real men do eat the "Quiche of the Day."  With offering including spinach and Fleur de la Terre cheese; mushroom and TPC Herb Fromage cheese;  asparagus and Spicy Fromage cheese; and sausage and mushroom quiche, how could everyone not eat quiche?  The offering will change weekly, so come frequently to try them all!

Or opt for the more traditional: Eggs Benedict, Oatmeal, Yogurt Parfait, or an Omelette (with or without a side of Gunthorpe's Bacon).  

Those Indianapolis Monthly readers know a good thing when they taste it!  Come by and try a new item, or stick with tried and true.  You won't be disappointed!

Candlelight Dinners in the Loft!

 

The Loft Restaurant brings customers the best in organic, healthy, delicious food and dispelling rumors that organic food is one-note cooking. And what better way to do that than offer a different theme each night to highlight the vast array of organic options available?

 

• Tuesday Night Tapas
• Wednesday Night Pizza and Lasagna
• Thursday Night Mediterranean
• Friday Night American Grill
• Saturday Night Continental Classics
• Sunday Night Family Style

We've got you covered SIX nights a week from 6 to 9:30 pm.

Check out our website www.traderspointcreamery.com for Menus!!

Make your online reservations at www.opentable.com or call (317) 733-1700!

Tuesday and Thursday Evenings - Half-Priced Bottles of Wine in the Loft!

Stop by for dinner in the Loft on Tapas Tuesday or Mediterranean Thursday and enjoy half-priced bottles of wine!

Yes, we said HALF-PRICED BOTTLES OF WINE on Tuesdays and Thursdays!

Come check it out - the food is great and the wine is waiting...

Pre-Order Your Holiday Pie Hero Pies!

In the Loft Restaurant, we sell slices of these delicious, homemade pies...made specially by the Pie Hero for Traders Point Creamery. If you've been in the Loft for lunch or dinner and have tasted the pies, you know "melt in your mouth" delicious they are!

And now, the Pie Hero is giving you the opportunity to pre-order your own gourmet, homemade holiday pie! Take the stress out of baking a homemade pie for Thanksgiving, and order one of the delicious (and organic!) Pie Hero Pies instead! All you have to do is place your order by Wednesday, November 18th!

Special Holiday Prices:

• One pie for $25!
• Two pies for $40!

Your pie will come frozen and will include baking instructions so you can experience that Fresh Baked Pie Hero Flavor any time you want!

Choose from: 

• Fresh Roasted Pumpkin
• Pecan
• Apple Cranberry

Your pie will be ready for pick-up at Traders Point Creamery any time before Wednesday, November 25th (hint: just in time for Thanksgiving!).

To order: email the Pie Hero at grey@piehero.com

The Green Market Moves to Saturdays!

Don't worry, you can find great, local produce, meats, homemade foods and handmade items at our Green Market ALL YEAR LONG!!!   Starting in November (next week?  can it be?!), our Green Market moves to its winter slot - Saturday mornings!

Come visit us at the Winter Green Market: every Saturday 9 am - noon in the (heated!) Big Red Barn!     

Also starting in November: The Loft will be serving a Fresh Breakfast every Saturday from 9 - 11:30 am!  Shop our Green Market and enjoy a delicious breakfast!

Nature and Natural Food as It’s Meant to Be

We’ve had our first nights of hard freezes, a few days of Indian Summer, and mild autumn rains, and Halloween night means the end of daylight savings time for a few months. The maple trees remain in spectacular color this year, even as the ashes and black locusts are already dropping most of their leaves.  If all this has you craving cool-weather food, visit our last (for this year!) Summer Farmer’s Market on Friday evening, and get ready for the start of our Winter Market on Saturday, November 7.  Markets are held in our dry, cozy Red Barn no matter what the weather is doing outside. Our meat vendors have every beef, pork and lamb cut to make you may want to grill, bake or stew, and if you love soup, think squash. Every week, we’ve had 4 or more kinds of this healthy, filling vegetable on our vendor’s tables. Cooking greens like  kale, mustards, and collards are also back in happy abundance, and if you were raised to believe that these delicious leafy crops could only be eaten in a boiled-till-mushy state, think again. Most are actually best if lightly steamed, sautéed, or as part of a stir-fry entrée. And if you’re really ready to go out on a limb, try them as part of a salad mix.  After all, it works with spinach, right? 

Vendors Attending this Week

* Aboubakar Allal - handmade silver, leather and wooden works, as well as traditional drums from Niger, Africa  

* Bluffwood Creek Organic Farm and Apiary -honey sticks, hand cream and lipbalm

* Countryside Orchard – Grimes Golden, Shizuka, Nova Spy, Hidden Rose, Liberty, Rubinette, Wine Sap and Sun Crisp apples; also CARAMEL APPLES,  Fall BROCCOLI, and CARROTS

* Daina's Petite Pies - single serving dinner and dessert pies made with premium local meats and vegetables

* Feast Catering - a variety of tamales, salsas, and gourmet baked goods.  This week’s features:  pumpkin cheesecake bars, sticky buns and SOUP

* Fields of  Agape - chemical-free grains (Omega III golden flax, hard red wheat berries, hard white wheat berries); free flour grinding while you wait

* Flower Child Aromatherapy – handmade soaps, sachets, incense, perfumes, and liquid hand sanitizer

* Harvest Cafe Coffee Company - freshly brewed coffee, a variety of freshly roasted coffee beans or freshly ground beans, loose tea, iced tea and iced mochas

* Kelsey's Cultured Foods - cultured organic vegetables

* Life Farm - certified organic produce; This week’s features include: lettuce, kale, radish, winter squash, beets, turnips, eggplants, peppers, cabbage and arugula

* Litterally Divine Toffee and Truffles-chocolate and vegan truffles (made with organic ingredients) and almond toffee (both vegan and organic), coffee toffee made with Harvest Cafe     Coffee's beans, and ice cream toppings

* New Leaf Farm – cabbages, bell peppers, spinach and other greens

* Pet Lover’s Organic Bakery - handmade organic pet treats; 50% of sales go to benefit the Humane Society

* Phelps Family Farm - a variety of beef and pork meats, sausages and eggs

* Redwine Farm - farm fresh eggs, hot sauce and pepper seasoning,  mustard greens, pie pumpkins, turnips, kale, Swiss chard, spinach, butternut squash and snow peas 

* Seldom Seen Farm - transitional organic produce.  This week's features are BRUSSELS SPROUTS, BROCCOLI, CARROTS, BEETS, SPINACH, SQUASH (ACORN, DELICATA AND BUTTERNUT), VARIOUS BUNCHED MUSTARD GREENS, KALE, COLLARDS, GREEN ONIONS, CILANTRO, KOHLRABI, NAPA CABBAGE, GREEN AND RED CABBAGE

* Seven Springs Farm – Will not be returning to Market until November 15 to deliver turkeys. You can still order a turkey by calling 317-691-3948 or at Luella@sevenspringsindiana.com.

* The Swiss Connection - unique (and delicious) cheeses, meats (including beef sausage products) and ice cream, plus a variety of pet products.  Featuring for a limited time: LAMB CUTS, including lamb chops, ground lamb, stew meat, shoulder chops, leg steaks, rack of lamb, leg of lamb (both with bone and bone out), and shank

* Trader's Point Creamery - organic milk, ice cream, pourable yogurt, artisan cheeses, eggs, and ground beef

* Valentine Hill Farm - variety of whole grain breads, English muffins, Mediterranean herb pasta, European style lemon and orange pound cakes, and spritz cookies (all made with certified organic ingredients)

*Zen Sheep Farm - organice ground lamb and lamb riblets, organic pie pumpkins and Jack-o-Lantern pumpkins, and organic wool products, including yarn, roving, and pillows.  

First Free Movie Night at the Farm!: Friday, November 6

The movie Food, Inc. is totally inline with Traders Point Creamery's philosophy and mission to bring you fresh, simple and organic food. At the Farm we are inspired by this movie and the way it is revolutionizing attitudes towards food. We're celebrating the DVD release in style:

FIRST MOVIE NIGHT AT THE FARM! There is no charge!

• Friday, November 6th, 8:00 pm

If you saw Food, Inc. in the theater, then you know this documentary is changing people's views on food, the industry that has grown up around it, and how many different (and totally processed) versions of corn exist! If you didn't get the chance to see Food, Inc. earlier, we can't stress enough that you should!

Eat a delicious, healthy dinner in the Loft and then stay for the movie! Tell your friends, tell your family, and bring everyone you know to our Food, Inc. Movie Night on the Farm!

Email: events@tpforganics.com to let us know if you're coming!

Recipe of the Week

LASAGNA, MADE BETTER WITH TRADER'S POINT CREAMERY

• 1 lb of Trader's Point Creamery 100% grassfed ground beef
• 1 lb of sweet Italian sausage
• 1/2 cup of chopped onions
• 2 cloves of garlic chopped
• 1 28 oz. can of crushed tomatoes
• 2 8 oz. cans of tomato sauce
• 2 6 oz. cans of tomato paste
• 1/2 cup water
• 1 tsp fennel seed
• 2 tsp fresh basil, chopped or 1 tsp. dried
• 4 TBSP fresh Italian parsley, chopped
• 1 tsp salt
• 1 tsp Italian Seasoning
• 1/2 tsp ground pepper
• 2 containers Trader's Point Creamery cottage cheese
• 1/2 teaspoon nutmeg (freshly grated, if possible)
• 1 egg, from Trader's Point Creamery
  
• 1 lb shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 12 lasagna noodles

Brown the beef, Italian sausage, onions and garlic in a Dutch oven over medium (8-10 mins).  Remove excess grease from pan after browning.  Add crushed tomatoes, tomato sauce, tomato paste, and water and stir.  Add fennel seed through ground pepper and stir into the sauce.  Cover the pot and let the meat sauce simmer for at least one hour.  Soak the lasagna noodles in hot water for 15 minutes. In a medium bowl, mix together cottage cheese, egg, nutmeg, and parsley. In a 9×13 inch baking pan, spread 2 cups of meat sauce; layer 6 lasagna noodles (water shaken off) over the meat sauce.  Spread half of the cottage cheese mixture over the noodles.  Top with 1/2 of mozarella and parmesan cheeses.  Spread 2 cups of meat sauce over the cheese layer.  Place remaining 6 noodles on the sauce.  Spread the remaining cottage cheese mixture over the noodles.  Spread the mozzarella and Parmesan cheeses over this, reserving some for the top of the lasagna.  Spead remaining meat sauce on the cheeses and sprinkle remaining cheese on top. Cover pan with foil and bake in preheated oven at 350 F for 25 minutes. Remove foil and bake uncovered for an additional 25 minutes.  Let cool 10 minutes before serving.  Serves 12.

Quote of the Week

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

Julia Child

Upcoming Events

Friday, October 30--Dinner in the Barn--Mangia Italia!

Friday, October 30--Last Green Market of the Summer! 4 - 8 pm.