Just three more weeks of the outdoor market (this week and two after that). There are plenty of pumpkins and other fall décor, and plenty of fall produce and delicious artisan fall flavors available. Don’t forget, we open at 9 am thru October due to the later sunrise.
Vendor News and Notes
Be sure to visit our vendors located in the center of the Market. Coffee, compost/trash/recycle, handwashing station, and this week, blade sharpening can be found there.
- Information on Riverwalk will be available at the BRVA booth.
- Groomsville Popcorn has cider and cider & pumpkin donuts all this month and they’re going to be making the donuts fresh at their booth this week (if there’s no rain)!
- Look for new October menu items at Pots & Pans Pie Co. — Caramel Pumpkin, Frangiapanni Pear, & Dark Chocolate Cheesecake!
- Artisano’s Oils & Spices is bringing the pepper roaster all this month. They’ll be in the space next to Byrne’s Pizza.
- Wild’s Apple Farm, Lick Ice Cream, and Pots & Pans Pie Co. are all back after being out last week.
- My Dad’s Sweet Corn is out for the season.
- The Broad Ripple Winter Market will be back at Glendale Town Center in the large Macy’s space starting in November.
For the regular schedules of all our vendors at the Summer Market, see our Summer Vendor List.
RECIPE OF THE WEEK: Winter Squash – It’s not winter yet, but colder temperatures are surely on their way. When the produce of summer is just a distant memory, the many varieties of winter squash will keep a really long time, and their rich flavors and textures will get you through the cold winter months feeling cozy and quite satisfied. Recipe here.
MUSICAL GUEST: The Wreckers – The Wreckers play an eclectic mix of folk, pop, country, blues and jazz tunes in an acoustic ensemble. Our regular customers may recognize long-time guest musician, Dave Duvall as a member of the duo. FYI – all our musicians volunteer for the Market, so tips are much appreciated!
The Women@Second are selling gently used items outside the church sanctuary every Saturday, 8 am – noon thru October 30th. All proceeds go to the UMOJA partnership to feed and supply school children in Kenya. This week, October 16, the items will be Women’s Clothing & Accessories. Look for different themed items each Saturday and shop Second Pres as well as the Market on Saturday mornings this fall.
FERMENTED & PICKLED FOODS AT THE MARKET:
Fermentation and pickling were primary means of preserving foods for thousands of years. But with modern conveniences, people drifted away from the old methods and gave up a host of health benefits when they did. These processes enhance nutritive values, increase vitamin content, multiply beneficial enzymes, and create lots of microbes, that aid digestion and immune function.
Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used to flavor a variety of soups. Linda Moh is the owner and maker of Corea Kimchi. She joined the Market last winter.
Andy & Beverly McDowell make a wide variety of raw fermented foods – krauts, kombuchas, beet kvass, and kimchi. They handcraft the products in a state-certified kitchen using produce organically-raised on their family farm, Hidden Pond Farm. They also make healthy tonics that include SuperTonic, Hawthorn Berry Syrup, Elderberry Syrup, Honeyberry Syrup, and Juneberry Syrup. They sell healthy tea blends too.
Inspired by traditional preservation techniques, Jessica Sowls makes small batch pickles, preserves, and chutneys by hand in a commercial kitchen in Indianapolis. She uses local fruits & vegetables and pairs them in her own unique flavor combinations. Home Ec Preserves creations are mostly low in sugar and all of them are made with no artificial flavors, preservatives, or GMO ingredients.
Ed Wagner offers foods developed from generations of family recipes, using old-world techniques, but incorporating them into modern day delights. That Pickle Guy makes delicious vegetable blends including the popular New Orleans Style Olive Muffalata, Chicago Style Giardiniera and other fresh specialty items. Ed’s products are all-natural, kosher, gluten free, vegetarian and contain no MSG or trans-fat.