Organic Restaurants Indianapolis IN
Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in Indianapolis, IN listed below have to offer.
The Original Farmers Market at Indianapolis City
(317) 634-9266
East Plaza
Indianapolis, IN
The Original Farmers Market at Indianapolis City
(317) 634-9266
East Plaza
Indianapolis, IN 46204
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Wednesday, 9:00 a.m.-1:30 p.m.
38th and Meridian Farmers Market
3808 N. Meridian Street
Indianapolis, IN
38th and Meridian Farmers Market
3808 N. Meridian Street
Indianapolis, IN 46208
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Thursday, 4:00 p.m.-6:30 p.m.
Big City Farms
(317) 694-4299
Indianapolis, IN
Big City Farms
(317) 694-4299
Indianapolis, IN 46220
Membership Organizations
Ecovian
Data Provided by:
Balanced Harvest Farm
(317) 815-9863
Carmel, IN
Balanced Harvest Farm
(317) 815-9863
Carmel, IN 46032
Membership Organizations
Ecovian
Data Provided by:
Zionsville Farmers Market
(800) 268-0711
Hawthorne & Main Street
Zionsville, IN
Zionsville Farmers Market
(800) 268-0711
Hawthorne & Main Street
Zionsville, IN 46077
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday, 7:00 a.m.-10:30 a.m.
Farmers Market at the Barn
(317) 920-3621
At the Barn, 1201 E. 38th Street
Indianapolis, IN
Farmers Market at the Barn
(317) 920-3621
At the Barn, 1201 E. 38th Street
Indianapolis, IN 46205
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday, 9:00 a.m.-12:00 noon
Broad Ripple Farmers Market
(317) 251-2782
Broad Ripple High School Parking Lot; 1115 Broad Ripple Avenue
Indianapolis, IN
Broad Ripple Farmers Market
(317) 251-2782
Broad Ripple High School Parking Lot; 1115 Broad Ripple Avenue
Indianapolis, IN 46220
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Saturday, 8:00 a.m.-12:00 noon
Moonflower Farm
(317) 374-7054
Carmel, IN
Moonflower Farm
(317) 374-7054
Carmel, IN 46032
Membership Organizations
Ecovian
Data Provided by:
Carmel Farmers Market
(317) 710-0162
1 Civic Square
Carmel, IN
Carmel Farmers Market
(317) 710-0162
1 Civic Square
Carmel, IN 46032
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-October Saturday, 7:30 a.m.-11:00 a.m.
Greenwood Farmers Market
(317) 535-8495
Greenwood Public Library parking lot
Greenwood, IN
Greenwood Farmers Market
(317) 535-8495
Greenwood Public Library parking lot
Greenwood, IN 46143
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
May-October Wednesday, 2:30 p.m.-6:00 p.m. Saturday, 8:00 a.m.-12:00 noon
Data Provided by:
provided by:
\ASK LAURA \LAURA'S FAVES \HOT LISTS \FROM OUR FRIENDS | Restaurants of The Future: Can Food Service Really Be Sustainable? | | | | | Written by Jill Ettinger | |  Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed? Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first." Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat. "I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small... | | |
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