Column: A Tale of two markets

Brad Bickel, owner of Bugoutscreens, sells his product at the Saxony Farmer’s Market. (Photo by Ann Craig-Cinnamon)
Brad Bickel, owner of Bugoutscreens, sells his product at the Saxony Farmer’s Market. (Photo by Ann Craig-Cinnamon)

By Lori Goldsby

Fishers is consistently ranked as one of the best little towns in which to live. Our “little” town has all of the amenities plus, we have two farmer’s markets. Many of us regularly frequent the larger market on our town green but the smaller market at Saxony is well worth working into your rotation. The Saxony Farmer’s Market (off Olio Road and 131st Street) has a bit of a “country fair” or peddler’s market vibe.

There are the requisite Amish and Mennonite farmers with your fresh berries, lettuces and veggies as well as several artists and craftsmen that have nice items that would make a great hostess gift for that summer BBQ or pool party!

Bug Out Art is a local McCordsville artist that recycles wine bottles by fusing them and turning them into chip and dip trays, serving platters and spoon rests. Frayed Edges is a booth with “a little bit of everything” for summer birthday and entertaining gifts. And if you leave Fido at home (but you don’t have to!) get him a treat at Piggalous.

The Saturday we visited, they also had a few food trucks in the lot and we appreciated the shady tent with tables where we could sample our treats while listening to that week’s band. The kids enjoyed a few rounds of complimentary corn hole while we wandered around. We are looking forward to their “Corn Day Celebration” on July 26 where they will celebrate all things “Corn” including free roasted ears of corn!

Today I’m creating a twist on the strawberry shortcake, “Chocolate Velvet Shortcake Sliders”. The great thing about this recipe is they’re tiny, so you don’t feel bad about eating one, and you just might talk yourself into eating two! Enjoy!

Chocolate Velvet Shortcake Sliders

2 pints strawberries

¼ c. sugar

1 2/3 c. flour

1/3 c. cocoa

½ t. of salt, baking powder and baking soda

1 stick of COLD butter, cubed

1 egg

2/3 c. buttermilk

1 c. heavy whipping cream

1 t. vanilla

3 t. sugar

Preheat oven to 425 and put mixing bowl/beaters in freezer to chill.

Macerate strawberries by slicing, add ½ c. water and the ¼ c. of sugar, refrigerate.

Sift dry ingredients, cut in cubes of butter until it resembles sand.

Create a “well” and mix in the buttermilk and egg with a fork.

Drop by spoonfuls onto parchment paper lined sheet

Bake for 5-7 minutes.

Whip cream with sugar and vanilla until fluffy.

Split slider, add berries and whipped cream. Garnish with chocolate syrup or fresh mint.

Lori Goldsby is a local caterer and food writer. You can read her blogs or contact her at [email protected]