Good Clean Fair
U-Relish Farm is pleased to accept the Snail of Approval from Indy Slow Food for 2015-2016. As part of an international movement founded by Carlo Patrini in 1986. Our goal of sustainable foods and the promotion of local small business are paralleled by a political agenda directed against globalization of agricultural products.
Conviviality is central to our mission. U-Relish Farm is dedicated to maximizing resources of families and individuals through the use of the slow cooker.
Our hope is that we become a catalyst for change by sharing the joy of slow food and prioritizing wholesome living over convenience. Ready Set Grow with us @CaraDafforn and follow our #SowSeedSunday efforts to integrate food production into our weekly regimen.
We are please to offer e-commerce through Square.
Shipping is available through Fed Ex in a Mixed Case, 12 soups in a sack, or a Preppers Paradise, 15 soups in a sack. Continental United States orders only please.
Basic Roots Community Food, Conner Prairie, Georgetown Market, Homespun: Modern Homemade, Indiana State Museum, Indiana State Fair: Hoosier Market, Jewish Community Center: Farmer’s Market, Moody Meats; Center Grove & Zionsville, Normandy Farmer’s Market, Pogue’s Run Grocer, Rail Epicurean Market in Westfield The Smoking Goose Meatery, Tuttle Orchard, Wildwood Market, and Your Local Deli .
Distributed by Green Bean Delivery, U-Relish Farm is an Indiana Originals product based out of the Historic Indianapolis City Market operating 6 days a week from 10:00 to 3:00 p.m. In 2015-2016 Our Peas, beans and lentils have been given the Snail of Approval by Indy Slow Food.
For custom orders please contact Phone 317-366-3039 A custom order can be made for the alteration of an ingredient based on an allergy or intolerance. As an example I have a no salt product line and we can eliminate and particular ingredient like a onion etc.
PEA PRODUCT LINE (MRSP $6.00 for 3 servings) (8 oz or 226.8 grams)
- Hoppin John Black Eyed Pea Ingredients Black eyed peas, onion, bell pepper, thyme, cumin, paprika, bay leaf, salt, white pepper, ground celery
- Orange N Currant Split Pea Soup Ingredients Split green peas, currant berry, salt, true orange (citric acid, lemon oil, lemon juice, ascorbic acid, organic evaporated cane juice), white pepper
- Pot Pie Ingredients: Navy white beans, potato, onion, carrot, peas, celery leaf, tarragon, thyme, salt.
- Smoked Pumpkin Pea Soup Ingredients: Split Pea Shallot, pumpkin, smoked salt, cumin
LENTIL PRODUCT LINE (MRSP $6.00 for 3 servings)(8 oz or 226.8 grams)
Allergen Notice: This is a vegan and gluten free product produced in an open kitchen at Indianapolis City Market.
- Barbeque: Ingredients Lentils, tomato, apricot, thyme, garlic powder, mesquite salt, cumin, nutmeg and cayenne.
- Bicentennial Bragg Butternut Squash Ingredients: lentils, butternut squash, shallot, garlic, tomato, ginger, oregano, salt, cinnamon.
- Carrot Lemon Dill Ingredients: Lentils, carrot, dill, garlic, cumin, salt, true lemon (citric acid, lemon oil, lemon juice, ascorbic acid, organic evaporated cane juice.
- Coconut Curry Ingredients: Lentils, unsweetened powdered coconut, tomato, curry, salt, mustard, ginger
- Fajita Ingredients: Lentils, bell pepper, pineapple, black pepper, cumin, coriander, oregano, lime peel, salt.
- Ginger Lemongrass Ingredients: Lentils, lemongrass, tomato, basil, salt, garlic, cinnamon, ginger black pepper.
- Herbs & Spices Ingredients: Red Lentil, celery leaf, cumin, tarragon, parsley, paprika, salt, white and black pepper
- Hot Potato Ingredients: Lentils, potato, onion, jalapeno, salt, black pepper, cayenne
- Minestrone Ingredients: Lentils, Carrot, spinach, garlic, tomato powder, paprika, salt, white pepper.
- Pebbles on the Beach Ingredients: Lentils, corn, bell pepper, tomato, red chili flake, salt, white pepper
- Pizza Ingredients: Lentils, tomato, onion, basil, oregano, fennel, red pepper flakes, salt
- Smoked Cajun Ingredients: lentils, bell pepper, paprika, onion, garlic, marjoram, thyme, fennel see, cumin smoked salt, celery, white pepper, cayenne
BEAN PRODUCT LINE (MSRP $6.00 for 3 servings)(8 oz or 226.8 grams)
- Beaucoup Crasseux Red Beans and Rice Ingredients: Red Beans, rice, garlic, celery leaf, black pepper, smoked salt, bay leaf, cayenne
- Frugal McDougall Ingredients: White Northern Bean, leek, shallot, parsley, salt and black pepper.
- Herbes de Provence White Bean Bruschetta Ingredients: White Navy Beans, tomato, parsley, garlic, salt, savory, thyme, rosemary, basil, tarragon, lavender flowers
- Garlic Paprika Chickpea (AKA the Famous Pawnee Chickpea) Ingredients: Chickpea, garlic, paprika, salt, cumin.
- As seen on TV, Licensed by NBC Universal
- Moroccan Chickpea Ingredients: Chickpeas, onion, potato, butternut squash, cinnamon stick, garlic, tomato powder, cumin, salt, turmeric, white pepper
- Nacho Bean Grande Ingredients: Pinto beans, salt, tomato powder, cumin, mustard, granulated honey powder, chili pepper, lime peel, cayenne, citric acid, black pepper
- Potluck Baked Bean Ingredients: Navy Beans, small red beans, onion , raw sugar, tomato powder, mustard, salt, horseradish powder.
- Polynesian Sweet & Sour: White Bean Bruschetta Ingredients: White Navy Beans, shallots, bell pepper, pineapple, garlic, salt, cilantro, jalapeno
- Pinto Gumbo Ingredients: Pinto Beans, Onion, corn, tomato, thyme, red pepper, black pepper, salt, sugar. Internal Packet include Gumbo file, jalapeno
- Rustic Tuscan Chickpea Ingredients: Chickpeas, tomato, garlic, parsley, salt, oregano, basil, marjoram, rosemary
- Sweet Corn White Bean Ingredients: white navy beans, corn, potatoes, parsley honey powder, thyme, and salt.
- Three Bean Chili Ingredients: black, white and red beans, onion, bell pepper, tomato, chili powder, mesquite raw sugar, garlic, celery, black pepper
- Thyme for Potato Ingredients: White navy beans, potato, onion, garlic,salt, paprika, black pepper, True Lemon (citric acid, lemon oil, lemon juice, ascorbic acid, organic evaporated cane juice). oregano, thyme
- White Hot Chili Ingredients: Northern white beans, tomato, onion, garlic, jalapeno, coriander, cumin, salt, cayenne, red chili flake, ground celery
- White Bean Rosemary Ingredients: Northern white beans, onion, carrot rosemary, garlic, salt, bay leaf
- BREAKFAST PRODUCT LINE(MRSP $6.00 for 3 servings)(8 oz or 226.8 grams)
- Cranberry Orange Rice Pudding Ingredients: Rice, Cranberry (Infused with Elderberry Juice) Tapioca, raw sugar, True Orange (citric acid, lemon oil, lemon juice, ascorbic acid, organic evaporated cane juice.
- Coconut Honey Rice Pudding Ingredients: Rice, Unsweetened Powder Coconut, tapioca, honey powder, raw sugar, vanilla powder, salt
- Raisin Cinnamon Rice Pudding Ingredients: Rice, Raisin, tapioca, raw sugar, cinnamon and nutmeg
U-Relish Farm is located at the Historic Indianapolis City Market between Alabama St. and Delaware St. in Indianapolis, Indiana. Our commissary is located in the center aisle and is south of the center circle of the main Market Hall. Just a four block walk from Monument Circle.
Contact Phone Number 317-366-3039
222 E. Market St.
Indianapolis, IN 46204
Step back in time with a stroll through our renovated historic landmark and get some lunch then pick up supper in a sack or purchase unique gifts… satisfy the inner foodie in you… or simply hang out with family and friends at the Tomlinson Tap Room. Whatever your passion, the Indianapolis City Market is a place where you’ll find it!
Specializing in local, all natural, preservative free food one step meals, this Indiana Original company and product are rooted in the tradition of Dutch oven cooking. During the civil war, “a supper was served at four o’clock in the afternoon, a good plain, and substantial meal, with nothing fanciful” according to Goedy’s Magazine, dated 1863. Cara Dafforn, owner of U-Relish Farm takes Civil War history very seriously and couples her food passion with membership in MidStates Living History Association performing at venues like Conner Prairie, Indiana State Fair: Culinary Corner, Lew Wallace Study & Museum and Study as well as the Columbia Club where she serves up supper to the troops.
What are the tradition of dutch oven cooking?
Small batch preparations
Improved quality, taste and aroma
Permaculture was “founded” in Australia by Bill Mollison and David Holmgren in the 1970’s. It combines age-old indigenous wisdom with new insights emerging in Indiana. It is my intention to embrace nature’s dynamic, eclectic, and creative discipline. Here are my principles in motion.
Permaculture Principles in my garden at Gateway South
- Observation – Gateway South is an urban environment on the near South side of Indianapolis. There is under two acres because of the residence on this urban homestead. This is the high point of the community the land drains to the North. There is an inactive well on the property.
- Native Plants – Since native plants are bested adapted to and integrated within the my micro-ecology they include .
- Perennial Plants – At U-Relish Farm perennial plants are favored over annuals as they can become long term members of an urban plant community and generally require less labor and resources than annuals. Annual vegetables and herbs, however, also have an important place in our sustainable food system.
- Relationships – Diverse plants with companion relationships are desired. These relationships will create a “synergistic” effect, creating a thriving ecological community. Etc. Borage by the Peach trees and rhubarb with the strawberries.
- Elements – U-Relish Farm has two peach trees, one apple and one pear. The ramps are being cultivated near a beech tree, while the the herbal potager screens the street. The raised beds is fenced on two sides and is the location for annuals. The raspberry canes are in a line along with currants, asparagus and an active strawberry patch.
- Functions –. Many different plants will be used to attract a variety of pollinators and other beneficial insects. Water will be harvested and retained in a variety of ways, thereby reducing demand on city water and ensuring that the system will continue to thrive during times of drought.
- Zones – As a tool for site analysis and planning, permaculture considers every system to be comprised of five “zones”. In brief, “Zone 1” is closest to the house and includes those elements that are needed most on a day to day basis (i.e. kitchen herbs and vegetables) . Zones progress away from the house to less intensively cultivated or harvested elements all the way to Zone 5” which is “wildland” left for birds and other local wildlife.
- Resource Use – Permaculture systems strive to use as few external “inputs” as possible and to produce as little “waste” as possible. Natural resources such as sunlight and water are absorbed and maintained within the system as long s possible. Composting and mulching are used extensively to maintain and increase soil fertility. When outside “inputs” are required, they are preferably sourced as locally as possible and are ideally “waste” from the surrounding environment.
- Stacking – Plants incorporated into a permaculture landscape are “stacked” both in space and in time. Plants will be chosen to occupy the following 7 layers; below ground (i.e root crops), ground cover, herbaceous plants, shrubs, small trees, tall trees, and vines. Similarly, thought should be given into the long term development of the landscape over time, ensuring that the system will be thriving many years from now.