The Broad Ripple Farmers Market returns this summer season to Second Presbyterian Church, located at 7700 N. Meridian Street and will open Saturday, May 7.  The Market features 80 vendors including nine produce vendors and ten vendors serving breakfast items plus coffee and tea vendors.  Join us each Saturday morning from 8am to noon.

This year you will find that your favorite vendors have returned plus we have added several NEW vendors to our Summer Market:

  • Best Dressedhomemade salad dressing
  • Eagle Creek Apiary: raw honey, pollen & bee products
  • Farmer’s Sassy Sauce: Acapulco Joe’s recipe sauce
  • Filigree Bakery: macarons and other baked goods
  • Gallery Pastry Shop: macarons & croissants
  • Jack’s Caramel Corn: homemade caramel corn
  • Lumpia Creations: Filipino eggrolls prepared fresh onsite
  • Metta Gardens: fermented foods
  • Pig’s Tale Charcuterie: European style charcuterie
  • Sirocco Ridge Farm: assorted goat cheeses
  • Tall Girl Specialty Pasta: fresh pasta products
  • Turchetti’s Salumeria: charcuterie meats
  • The Vegan Cheese Lady: vegan artisan cheese
  • Wild Sage Tea: organic herbal tea
  • Wildschool Market: handmade savory & sweet crepes

Many of these vendors joined us during the winter season.  Click for our list of all our Market vendors.

Fresh Local Produce and Products

At the Market you will find will always find a great selection of fresh local produce!  Many of our vendors will be selling bedding plants for you to start your vegetable and flower gardens.  Yet we have so much more including: eggs, meats including bacon, sausage, beef, pork, poultry, bison, salmon and seafood, charcuterie, bread, pies, cakes, cookies, croissants, macarons, pastries and other baked goods, gluten-free bread and baked goods, goat, cow and vegan cheeses, vegetable/fruit juices, hard cider, kombucha, herb spices and dips, olive oil, balsamic, vinegars, salad dressing, sea salts and peppers, seasonings, sauces, guacamole, salsa, hickory syrup, maple syrup, kimchi, plant-based spreads, hummus, spreads and salads, popcorn, caramel corn, fermented foods, fruit preserves, pickled vegetables, ice cream and sorbet, popsicles, soups, cocktail mixes, pasta, pasta salads, skin/lip ointments, pickles, trail mix, honey and bee products, chocolates, pet food and treats, flowers and bouquets, knife sharpening, cutting boards, wooden cooking utensils, and pottery.

If you join us for breakfast, you will find breakfast pizza, breakfast sandwiches, tacos, guacamole, tamales, pupusas, eggrolls, liege waffles, crepes, tamales, pupusas, fruit beverages, seasonal drinks, coffee, and tea.

This year the Market is happy to announce we have become compostable! All vendors offering breakfast food items will now be using compostable serving products including food trays, drink containers and lids, napkins and utensils.

The Market also features live music each Saturday morning.  Relax in the tree-surrounded dining area and enjoy breakfast and listen to the music!

The Broad Ripple Farmers Market is committed to supporting locally grown and produced foods. The market brings the greater Broad Ripple community the freshest of each season and is open each Saturday morning rain or shine. All items sold by vendors at the Market are grown, raised, or produced in Indiana.  A few exceptions exist for items not available in Indiana such as salmon.  All produce, meat, and poultry is raised by the Farmer present at the Market. All our Farmers use organic (chemical-free) growing practices.

The Market Long Term Plan

Our long-term goal for the Market is to return to Broad Ripple.  We are actively engaged in conversations regarding options and although none of them are currently developed or available, it is a priority for us to ensure that the Market makes its way back to Broad Ripple.

The Broad Ripple Farmers Market is an event of the Broad Ripple Village Association.  With 80 vendors, we are the largest Farmers Market in the State.  This year our title sponsor of the Market is Elizabeth Marshall-State Farm.  Many thanks to Second Presbyterian Church for hosting us this season.

Second PresbyterianElizabeth Marshall

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