October means it’s time for pumpkins, apples and more of our favorite fall produce, and Saturdays mean spending the day at the Binford Farmer’s Market!
Zach Brown of Grace and Truth Farms joined us today to share everything you need to know about his farm and Binford Farmer’s Market. Here’s more from him:
1. Why are people so interested in local produce?
– It’s fresher, organic, and more nutrient-dense than what is available at supermarkets.
– Most vegetables in the grocery store come from California or Mexico. They are picked before they are ripe and ripened in transit. This can make vegetables like tomatoes taste bland.
2. Organic vs non-GMO.
– Almost every vegetable is non-GMO. Grain crops like corn or soy are the only items you really need to worry about GMOs.
– Organic just means synthetic chemicals were not sprayed on the crops. Only natural fertilizers are used.
– We call ourselves beyond organic because we don’t even use the approved organic sprays. Instead, we control pests by putting insect netting over the crops.
3. What’s happening at the Binford Farmer’s Market?
– The market is open Saturdays from 9 a.m. – Noon. It runs through the end of October.
– We have live music, lots of vendors, and a lot of room for you to bring the family or walk the dogs.
– Skip the crowds at other markets and check out Binford. It’s a lot of fun.
4. Do you also raise animals organically?
– Yes, we have chickens and cows on pasture and pigs in the woods.
– If a pig could choose where it would live, it would choose the woods. It’s cool in the summer, and pigs love to eat acorns. Nuts give the pork a wonderful marbled flavor that makes a tasty pork chop.
5. How do you keep the animals safe?
– We have a livestock guardian dog named Willow. She’s an Australian shepherd that helps herd the animals. Willow will also patrol the property to help protect against coyotes, hawks and owls.
6. What produce do you have today?
– We grow all the commonly grown Indiana vegetables. The fall crops are just now hitting their stride including Apples and Pumpkins!
7. What’s your favorite item at your stand?
– If I had to pick one, I’d choose Carmel Apple Pie Jam on vanilla ice cream. It’s life-changing!
7. What is a unique item that you grow?
– We have several, but one that is in season now is Trinidad Scorpion peppers. These are at 1.5 Million on the Scoville index. That is a measure of how spicy the pepper is. For comparison, a jalapeño is about 1500 on the Scoville Index, so the scorpion peppers are 1000 times hotter than a Jalapeño!
For more information visit Facebook.com/GraceandTruthFarms and Binfordfarmersmarket.org.
INDIANAPOLIS (WISH) – The annual Monumental Marketplace event was put on Friday by Indiana Grown, part of the Indiana State Department of Agriculture.
There were pop-up markets and food trucks sharing their wines, maple syrups, seasonings and deserts, just to name a few of the goods.
The event was an opportunity for farmers and businesses to get exposure in the community.
Trevor Davis, marketing manager at Elwood-based Red Gold, shared why the Marketplace helps agricultural goods producers. “I think being able to talk to the community and tell them where to get our products and make sure that they know all the products that we make and also sample the wonderful food that we have to offer.”
If you missed out on the Monumental Marketplace on Friday, don’t worry. Indiana Grown will bring back farmers and businesses during the Indiana State Fair, Aug 2-18.
INDIANAPOLIS (WISH) — We’re excited to start featuring more local love on Daybreak.
This week, Kelly Maucere with Zionsville’s My Sugar Pie dropped by our studios to share some of her delicious pies.
Kelly’s pies have been featured in Edible Indy, Oprah’s Blog and People Magazine among other outlets.
Here’s what you’ll need for Kelly’s blueberry pie:
- Fresh pie crust dough, 2 rounds
- 5 cups fresh or frozen blueberries
- 3 Tbsp cornstarch
- 1 cup sugar
- 1 squeeze of lemon juice, maybe a Tbsp
- Bake in 400 degree oven for 20 mins.
- Then bake at 350 degree oven for 1 and ½ hours-2 hours more.
For more information on My Sugar Pie, visit their Facebook page.