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Five Questions with Chomp’Z

posted by SPD Communications on September 20, 2018 Five Questions

From the cozy confines of what was once an ambulance, Willie Jimmy Riddle works with all the precision of a medical professional — or at least that of one of the Indy area’s most passionate cooks.

These days, the erstwhile emergency vehicle’s runs don’t require flashing lights and blaring sirens, but it’s still all about getting quickly from Point A to Point B. Only now, the truck’s mission is rushing flavorful food to hungry customers.

The Statehouse Market is one stop along the way, and in only two seasons Riddle’s Chomp’Z, a rising star among Indy’s food truck scene, has endeared itself to State of Indiana employees frequenting Robert D. Orr Plaza on summertime Thursdays.

Willie Jimmy spends his time navigating a 7-foot by 4-foot space to prepare offerings from a diverse menu meant to “fill your belly.” The generous portion sizes certainly accomplish that, contrasting sharply with the small nook in which they’re prepared.

It may not exactly have space in spades, but the Chomp’Z menu is proof enough that there’s more than enough room to concoct a hearty menu sure to curb any “hangry” emergency.

Tacos, tenderloins and even bacon ranch cheese fries are part of a menu aimed at resuscitating even the hungriest “patient’s” taste buds. Just as dedicated is Willie Jimmy’s wife, Kerry, who takes customer orders and serves as the ever-smiling face of the operation.

Both truly seem to enjoy every minute of it.

The Riddles are the embodiment of an old adage: do something you love and you’ll never work a day in your life.

With amazing food that reflects the happy, pleasant personalities of its owners, it appears big things are in store for Chomp’Z. Read on to learn more about the business and the Riddles’ hopes for the future.

Q: The Chomp’Z menu includes tacos, tenderloins and other types of delicious “comfort food.” What are some customer favorites/recommendations?

A: People seem to enjoy a variety of things on our menu. Our biggest seller would be our mix and match tacos. We hChomp'Zave about six to seven different tacos to choose from, and you can get any two tacos in an order or three or four… depending on how hungry you are! Customers seem to enjoy our portion sizes!

Q: Chomp’Z is relatively new to the Statehouse Market. What can customers expect from your food truck?

A: This is actually our second year at the Statehouse Market! We love coming to the Statehouse! Our new thing this year is our nachos, fruit empanadas, a few new tacos and bacon ranch cheese fries! You can still find our tenderloin and staple tacos on our menu! Come hungry!

Q: What do you like best about managing a mobile restaurant? What are some of the challenges involved?

A: This is the perfect “job” for us! Willie Jimmy loves to cook and Kerry is a people person! We enjoy talking to our customers and building relationships! I guess the challenge for us, since we do all of our own food prepping along with other duties, would be time. There are just never enough hours in a day sometimes, but we find the time and get it done! We LOVE what we do!

Q: Chomp’z is close to celebrating its second anniversary. What do you hope for the business in the future?

A: We want to grow, whether that means more trucks or a brick and mortar location one day. We haven’t quite figured that out. We are still trying to make a name for ourselves in the Indy food truck scene. We know it takes time and we are definitely enjoying the ride!

Q: Who are the primary personnel behind Chomp’Z? Is there a philosophy or motto that guides your business?

A: Husband and wife Willie Jimmy and Kerry are the owners. We have different family and friends who help us on the truck. Our philosophy is to feed our customers like we’d feed our family — good food and plenty of it!

Five Questions with Pi Indy

posted by SPD Communications on September 7, 2018 Five Questions

Classically trained Chef Lawrence Scully’s dream of bringing something new to the Indy pizza scene turned out to be anything but a “pie in the sky.”

Those culinary aspirations became reality when he converted a full-size shipping container into a glass-lined mobile restaurant, and the proof of concept therein comes from a plethora of pizza pies baked to perfection in a Belforno brick oven.

Scully’s Pi Indy is founded on a simple principle: “eat better pizza,” and that’s the mantra that continues to guide Lawrence and his small crew.

The true Italian-style Pi Indy pizzas are without a doubt something close to vero amore for Circle City pizza-aficionados, and the production process appears to be a labor of love for Chef Lawrence Scully.

Read on for info on how Pi Indy is quickly becoming a favorite of Indianapolis pizza-lovers.

Q: The pizza food truck business is highly competitive. What sets Pi Indy apart from its competition?

A: Really everything!  Our truck is non-traditional. The pizza is rooted in traditPi Indy Picion, but [is] very much an urban spin on brick oven pizza.

Being a classically trained chef, my approach to cooking may be a little more refined than most of your food truckers. Our pizza dough is made fresh everyday; sauce, meats and veggies are cut hours before service.

We try to just make everything better. Attention to detail is what I live and die by. I’m sure it shows when we pull up in that monster truck of a food truck.

Q: Pi Indy’s food truck offers several different types of pizza. What are some of the most popular, and are there plans to add new “pies” to the selection in 2018?

A: The most popular by far is our “Figgy Piggy” — garlic heaven sauce, mozzarella, provolone, bacon, prosciutto, mushrooms, goat cheese, fig jam, sea salt, and arugula to finish it off. Its a perfect combination of sweet and salty. I plan on adding a few new Pi combinations within the next couple months for fall!

Q: What do you like most about the Statehouse Market?

A: The business! The name of the game is to make money. We also love the way you guys operate this market on all levels — marketing, logistics, everything runs very smoothly and efficiently.

Q: Who are some of the people behind Pi Indy, who work to make the restaurant and food truck one of Indy’s most popular pizza destinations?

A: My staff has been with me for the last couple years. Working the window most of the time is Cathy Mathis and the man behind most of the pizzas cooking is Taquware Dockery. The owner is Chef Lawrence ScPi Indy Pic 2ully.

Q: Let’s settle the debate: does pineapple really belong on pizza?

A: There is no debating! Of course it does! Just try my Pineapple Express, then get back to me!

2018 SECC ‘kickoff party’ headlines Week 15 Market!

posted by SPD Communications on August 27, 2018 SECC Logo

This week’s Statehouse Market is extra special as the myriad food trucks and produce vendors will be joined on Robert D. Orr Plaza by numerous dignitaries and state employees for the formal kickoff of one of the year’s most important — and most anticipated — programs.

Indiana Department of Revenue Commissioner Adam Krupp is heading that statewide initiative — the 2018-19 State Employees’ Community Campaign (SECC). The SECC is a charitable effort that sees thousands of state employees donate to nonprofit organizations each year.

Taking charge immediately, the dynamic and driven Krupp helped set a new goal for this year’s SECC that hopes to net at least $1.5 million dollars.

Krupp’s chosen charity is Project 44, a nonprofit that encourages bone marrow donor registration at Be the Match, the goal being to connect potential donors with compatible transplant recipients. Project 44, so named in honor of former Butler basketball star Andrew Smith who wore the jersey number during his collegiate career with the Bulldogs, hopes to save at least 44 lives.

During Smith’s tenure, the team reached back-to-back NCAA Basketball Championship games.  The 6’11 center was instrumental in those tournament runs and was popular with students and fans. Tragically, the talented Zionsville native Butler faithful often called “Moose” died from an aggressive form of cancer in 2016. He was only 25-years-old.

After his passing, Andrew’s wife, Samantha, worked to create the charity that bears his number. Andrew Smith had received a bone marrow transplant in 2015 that family members believe extended his life.

The charity made news when one of the first matches facilitated through Project 44 led to a 2-year-old boy with leukemia receiving a needed bone marrow transplant. The donor? One of Smith’s Butler teammates.

That’s close to a storybook start for a nonprofit hoping to raise awareness of a life-saving process that organization members believe all-too-often goes “under the radar” of many Americans: the continual need for blood stem cell donors and recipients.

It’s truly an effort aimed at saving lives.

In addition to Project 44, dozens of other charities can be the recipients of donations from State of Indiana employees. The results of those donations are real, tangible and often come at just the right time for those in need. Read about the impact of last year’s campaign here.

SECC Krupp and Piggott

INDOR Commissioner Adam Krupp (left) meets with IDEM Commissioner Bruno Pigott. Krupp is set to lead the 2018 SECC. Pigott headed the campaign last year.

With plenty of motivation to give back to organizations that fight everything from food insecurity to homelessness, it appears Krupp’s lofty goal is a reachable one.

Last year’s campaign, which was headed by Indiana Department of Environmental Management Commissioner Bruno Pigott, brought in about $1.4 million that was divided among more than 1,600 nonprofit agencies.

Those are the kinds of stories that inspire others to do good in the communities in which they live.

This year’s kickoff will continue to highlight that important point through a series of games and events that coincide with the already-fun and festive Statehouse Market. Indiana First Lady Janet Holcomb and First Dog Henry Holcomb are expected to appear at the event, which will feature a dunk tank, a pie-in-the face event and plenty of informational booths from several charities. Samantha Smith is also set to appear at Thursday’s SECC “kickoff party.”

What’s more, several vendors and food truck owners have decided to donate a portion of their proceeds toward the SECC! Check out the links below to read all about this week’s lineup and the featured items that can be purchased to give a boost to the campaign.

Great food + helping those in need = win-win for all.

It’s sure to be a fun time,  so make plans to have lunch outside this Thursday to learn more about a great cause while enjoying the amazing eats and treats only the Hoosier State’s finest farmers and entrepreneurs can provide.

Vendors:Market Week 15

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses

Wildflower Ridge Honey — Five Questions

Uber Green Farms — Five Questions

Limelight Coffee — Five Questions — Limelight Coffee Roasters will donate $1 from each 32-oz. cold brew jug or bag of coffee beans sold Aug. 30!

Groomsville Popcorn — Five Questions — Groomsville Popcorn will donate $1 from each large bag of sea salt and kettle corn popcorn sold Aug. 30!

Simple Taste Specialty Bakery

Hot Toddy’s — Five Questions

Oberweis Dairy

Food Trucks:

Nacho Mama’s — Five Questions — Nacho Mama’s will donate $1 from every indescribably delicious mini taco salad sold Aug. 30!

Simply Divine Cupcakes — Five Questions

Droopy’s BBQ — Got a hankering for some mac ‘n cheese? How about barbecue mac ‘n cheese? Droopy’s BBQ will donate $.50 from each barbecue mac ‘n cheese dish sold Aug. 30!

Chomp’Z — Who doesn’t like a delicious tenderloin? It’s called “Hoosier Comfort Food” for a reason, after all. Chomp’Z will donate $1 from each tenderloin sold Aug. 30!

Da Blue Lagoon

Las Tortugas — Five Questions

Nicey Treat

Serendipity — Five Questions

Chef Dan’s Southern Comfort — Five Questions — Chef Dan’s will donate 10 percent of Aug. 30 sales to the SECC!

Soladine Concessions

Pierogi Love Indy

The NY Slice

We’ll see you on Robert D. Orr Plaza Thursday, Aug. 30!

Five Questions with Las Tortugas

posted by SPD Communications on Five Questions

Las Tortugas Pic 1Luis Ramirez and his family are passionate about creating a menu that brings a (delicious) taste of Mexico to Indianapolis area food truck lovers.

For the accomplished chef, the array of authentic Mexican food offered via Las Tortugas Food Truck & Catering is certainly something akin to an art form. Each dish is lovingly crafted to reflect as closely as possible the entree’s origins, and no corners are cut in the process.

Anything less just wouldn’t pass muster for the business’ crew of culinary experts, who pride themselves on serving customers flavorful food with zero filler.

After all, it’s a family tradition.

Ramirez’ father has spent close to two decades as a chef, and his experience has proven invaluable to the family’s mobile restaurant venture. The younger Ramirez, his family and friends are following in those footsteps by serving up each and every item with the excellence, craftsmanship and care that reflects their ongoing dedication.

A popular stop for many at the Statehouse Market, read on to find out how the Las Tortugas family’s passion for amazing food is helping the food truck with the distinctive happy tortoise logo stand out in a competitive industry.

Q: Las Tortugas Food Truck & Catering is a family-owned business that offers a taste of authentic Mexican cuisine as well as other items. What are some of the differences between authentic Mexican food and the more Americanized fare available at other restaurants and food trucks?

A: Americanized Mexican is not bad, but it relies on over-seasoned meats and verLas Tortugas Pic 2y neutral flavor vegetables to fill out the meal. With authentic Mexican food, we use variety of produce to enhance the flavor of our main item. Cilantro and onions may seem very basic on a taco, but they add a fresh bite that contrasts with the savory meats. Our salsa adds an earthy flavor and a pleasing kick to engage your senses. Even the corn tortilla, which just seems like a mode of delivery to the mouth, has a very rustic grain flavor. No item in Mexican cuisine is used as a filler. Each ingredient brings a unique flavor to enhance the overall dining experience.

Q: How long has your family been involved in the restaurant business? Who are some of the primary people making Las Tortugas a success in Indianapolis?

A: The restaurant industry has always been with my family for as long as I can remember. My family has a passion for cooking and serving people to share our culture and skill. My father expresses that passion the most. Las Tortugas is a product of his 18 years’ experience as a chef and his dream to own his own restaurants. With the help of my mother, uncle, and a few friends, we have been able work efficiently and work more events this year!

Q: What are some of your most popular menu items?

A: Our popular item varies by location. Indianapolis loves La Tortuga torta. Westfield goes crazy for our buttery shrimp tacos. Our chips and guacamole is a favorite for catering.

Q: What do you enjoy most about the Statehouse Market?

A: Statehouse market is a very unique experience for us. Everyone is so nice! The customers, staff, and the other vendors are always friendly. It is also very busy, but very organized compared to other events we have been. The customers are also willing and even excited to try new foods.

Q: What is the most unique item on your menu and how was it created?

A: The most unique item has to be our Tortuga Torta. It is our version of a Mexican torta that we enhanced with a few our own touches. We use panko for our bread chicken, and we made our own spicy sauce called “Torta Sauce.” The pineapple is the real kicker, which brings a sweet and citrusy flavor to every bite!

Five Questions with Limelight Coffee

posted by SPD Communications on August 22, 2018 Five Questions

Liz LaughlinLiz Laughlin believes in letting your light shine through.

That “light,” of course, is each person’s passion – the inherently unique spark that guides us toward the pursuit of our dreams.

For this relatively nascent coffee connoisseur, following her passion for people — and for creating smiles with carefully crafted goods — meant trading barley and hops for caffeinated beans of nearly every sort. After a decade brewing beer, Laughlin saw the emergence of a new trend — specialty coffees — and set out to put her own spin on the ol’ “cup o’ Joe.”

One sip is all it takes to see that her choice was the right one.

Now a staple of the Statehouse Market each summer, Laughlin’s inimitable smile greets passersby each week as she fills every customer’s cup to the brim or offers take-home bags of three distinct coffee flavors, one of which rotates seasonally.

We’re being “brutally honest” when we say Laughlin’s Limelight Coffee Roasters is a one-of-a-kind take on java, and her craftsmanship and care shine through in every cup.

Read on to hear how Liz Laughlin is bringing the specialty coffee scene in Indy “into the limelight.”

Q: What are some Limelight Coffeethings that separate Limelight Coffee Roasters from other brands?

A: I select and roast the most flavorful coffees from around the world. I have formulated two flagship blends that were created to be very balanced, yet complex. Everything is roasted fresh at my roastery in northeast Indianapolis.

Each roaster is going to be unique to themselves because we all have our own roast profiles. I roast coffees that I enjoy drinking.

Q: What is your favorite flavor from your company’s selection?

A: My favorite would probably be the “Brutally Honest” blend. It is a blend of Colombian, Ethiopian and Brazilian coffees. It is roasted to a medium/dark roast that really brings out notes of chocolate, berry and nuts. It is also a very versatile coffee for different brew methods, like espresso, French press, drip or cold brew.

Q: What’s the most rewarding part of producing/selling coffee products? What is the most difficult?

A: I love giving samples to people who are tentative about trying the cold brew or to people who say, “I don’t like cold coffee.” Then their eyeballs light up — not everybody, but most. It is enjoyable to give people a new experience.

Q: What do you like best about the Statehouse Market?

A: I love being a weekly vendor this year because I have been able to establish closer relationships with State of Indiana employees and the other vendors. I also like being able to provide fresh-roasted beans to people weekly, or if they just want a cup or jugs of cold brew to go back up to the office with.

Q: What do you hope the future holds for your business?

A: I hope to continue serving State of Indiana employees with hot coffee, cold brew and bags of fresh-roasted coffee beans.

Five Questions with Chef Dan’s Southern Comfort

posted by SPD Communications on August 21, 2018 Five Questions

You don’t have to go all the way to Louisiana for a true taste of the bayou!

Chef Dan’s Southern Comfort has been offering authentic Cajun dishes to the Indianapolis area for nearly a decade via a menu that is anything but standard food truck fare. Chef Dan Carter and Sous Chef Cyrus Braud are the architects behind an array of sandwiches that are as unique as the Mississippi Delta.

Catfish, alligator, oyster and more “po’ boy” sandwiches are staples of the truck, and those treats join sides fashioned in just the way Cajun cooks have been preparing meals for decades.

Talk about southern comfort!

Read on to learn more about Chef Dan, Chef Chef Dan's IndyCyrus, their popular food truck and the inspiration for its deliciously eclectic menu below, and be sure to check them out this season at the Statehouse Market!

Q: Your mother was an obvious inspiration for your career, but who else had a hand in setting you on this career path?

A: Chef Dan’s has been around since 2009. Cyrus came to work for me in 2013 as I showed him how to prepare the dishes that my mother and grandmother showed me. My grandmother was born and raised in Lafayette, Louisiana. Those recipes have been in the Carter and Brady families for years, so I brought them to Indy.

Q: Chef Dan’s Southern Comfort prides itself on serving authentic dishes from the bayou and the Mississippi Delta. What do you use for inspiration in creating your menu?

A: My grandmother cooked Cajun food for the family, and I just loved it. So, I created my menu from the same meals I grew up on.

Q: What is your favorite thing about appearing at the Statehouse Market?

A: To hear the [State of Indiana] employees tell me how they love the flavor of the food and how good it is makes me want to appear more.

Q: What are some new items this year that fans can look forward to trying at your food truck?

A: Cajun chicken pasta, shrimp creole, Cajun potato salad and seafood gumbo

Q: Chef Cyrus’ mother often visits the restaurant and prepares authentic New Orleans pralines. What, exactly, are New Orleans pralines and how do they differ from traditional versions?

A: Praline is a candy made with brown sugar, pecans and butter.

Market Week 14 looks peachy-keen!

posted by SPD Communications on August 20, 2018 Peaches

Contrary to what some may think, you really don’t have to move to the country to eat a lot of peaches.

Actually, all you have to do is drop by the Statehouse Market between 10:30 a.m. and 1:30 p.m. this Thursday to see an array of nectarines that might be the envy of even the most accomplished Georgia farmers.

And the peaches brought by our amazing lineup of produce vendors certainly don’t come from a can, nor were they put there by someone in a manufacturing facility… downtown or anywhere else. Nope. They’re Hoosier-grown and painstakingly cared for to peak ripeness.

Personally, if we had our little way, we’d probably go ahead and eat peaches every day, and we think you’ll feel the same.

Okay, that’s enough quasi-obscure ’90s Alternative music references for one week, but, in case you haven’t already noticed, we think the Statehouse Market is the perfect place to celebrate National Peach Month. You’ll find plenty of those delectable treats sharing booth real estate with dozens of other fruits and veggies just waiting to be part of your healthy dinner.

All that joins coffee, honey products, pies, artisan ketchup and mustard, dairy products, fresh flowers and so much more!

Oh, and be sure to scope out the dozen or so food trucks lined up to provide customers with an amazingly delicious lunch. As always, these entrepreneurs will be bringing some of the best street food the Indy area has to offer!

We’ll be enjoying it all on Robert D. Orr Plaza Aug. 23; and if you’d take time to join us, well, we think that would be just peachy.

Here’s this week’s lineup:

Vendors:

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses

Wildflower Ridge Honey — Five Questions

Oberweis Dairy

Limelight Coffee — Five Questions

Groomsville Popcorn — Five Questions

Gluten Free Creations

Generations Pie Company — Five Questions

Batch No. 2 — Five Questions

Food Trucks:

Citizen Hash

The Twisted Sicilian

Brozinni

Gigi’s Cupcakes

Rosie’s Riblets

Soul Sista On the Move

Boxburger — Five Questions

Pierogi Love Indy

Gaucho’s Fire

5280 Bistro

Wild Boar BBQ

Chef Dan’s Southern Comfort — Five Questions

A dozen Statehouse Markets down, plenty to go

posted by SPD Communications on August 6, 2018 Statehouse Market Week 12

We’re already a dozen weeks into the 2018 Statehouse Market season!

That’s 12 wonderful weeks of peaches, blueberries, potatoes, cantaloupe, eggplant, peppers, green beans and so much more!

And we, of course, can’t forget the food trucks who’ve brought us nachos, tacos, cheeseburgers, pizza, hot dogs, sausages, salads, quesadillas, crab cakes and just about every other kind of food under the summer sun.

With 10 more markets to go, we hope you’ll visit us on Robert D. Orr Plaza each Thursday and see the selection of amazing goods for yourself. You can start this week by meeting us outside from 10:30 a.m. to 1:30 p.m.

While we (impatiently) wait for Thursday, check out this week’s scheduled lineup:

Vendors:

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses

Brick House Vinaigrettes — Five Questions

Oberweis Dairy

Limelight Coffee

Groomsville Popcorn — Five Questions

Gluten Free Creations — This week’s items include sweet breads, cookies, brownies, scone bites, pecan tartlets, Paleo items, and pound cakes.

Batch No. 2 — Five Questions

 

Food Trucks:

Citizen Hash

The Twisted Sicilian — Check out the new Sicilian cold cut sub with ham, capocollo, salami, calabrese, hard salami ,provolone cheese giardinniera!

Pi Indy

Johnson’s BBQ

The Legendary Kitchen — Five Questions

Serendipity Trailer — Five Questions

Tacos Without Borders

Tommie’s Ooo Weee Chicken

Lucky Louie’s

Chef Dan’s Southern Comfort

Nicey Treat

It’s Week 11 and August is here!!!

posted by SPD Communications on July 30, 2018 Market Blog Week 11

Summer is going by quickly (a bit too quickly by our estimation), but there are still plenty of great market days ahead.

We’re “glass is half-full” kind of people, and at the halfway point of another great Statehouse Market season, we’re just as excited as ever.

Make plans to meet us for lunch this Thursday, Aug. 2, on Robert D. Orr Plaza. We’ll be there from 10:30 a.m. to 1:30 p.m.

Check out the amazing lineup below for a quick preview of what to expect this Thursday!

 

Vendors:

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses – This week’s lineup includes blueberries, peaches, tomatoes, green beans, apples, potatoes, sweet potatoes, corn and peppers.

Wildflower Ridge Honey  — Five Questions

Uber Green Farms — Five Questions – This week’s selection includes the following delicious micro-greens flavors: Spicy Oriental, sunflowers, and Super Salad.

Limelight Coffee

Groomsville Popcorn  — Five Questions

Simple Taste Specialty Bakery — This week’s selection includes Simple Taste’s typically delicious baked goods and empanadas, along with vegan options.

Generations Pie Company — Five Questions

 

Food Trucks:

Nacho Mama’s  — Five Questions

Byrne’s Grilled Pizza

The Flying Cupcake

Droopy’s BBQ — This week’s special is the Carolina – Droopy’s famous slow-smoked pulled pork smothered in North Carolina vinegar barbecue sauce and topped with spicy slaw on a brioche bun.

Chomp’Z

Gaucho’s Fire

Da Blue Lagoon

J & J Taste of Home  — Five Questions — This week’s special is jerk chicken and shrimp pasta Alfredo for $10.

Nicey Treat

Der Pretzel Wagen

Soladine Concessions

Week 10 is here!

posted by SPD Communications on July 23, 2018 Statehouse Market Week 10

Is there anything more summer-like than a farmers market?

Corn, cucumbers, squash and potatoes share table space with blueberries, peaches, and other freshly-picked fruit spread out under sunny blue skies.

Artisan goods crafted from honey and healthy (and delicious!) salad dressing fashioned from only the best ingredients join one-of-a-kind popcorn, baked goods tailored to fit almost any diet and some of the finest coffee ever brewed.

Oh, and a fleet of the Indy area’s best-loved food trucks have lunch covered with sandwiches, pizza and so much more!

The sights, the sounds and especially the smells practically scream summer!

So make plans to meet us on Robert D. Orr Plaza for Week 10 of the Statehouse Market. We’ll be there from 10:30 a.m. to 1:30 p.m. Thursday, July 26 — and every Thursday — for the rest of the season.

Until then, read up on this week’s lineup below:

Vendors:

VanAntwerp’s Farm Market

Poseys and Pumpkins

Biltz Greenhouses

Wildflower Ridge Honey — Five Questions

Limelight Coffee

Groomsville Popcorn — Five Questions

Gluten Free Creations

Brick House Vinaigrettes — Five Questions

Food Trucks:

Serendipity — Five Questions

Brozinni

Simply Divine Cupcakes — Five Questions

Backyard BBQ

Dashboard Diner — Five Questions

Chef Dan’s Southern Comfort

Las Tortugas

Rolling Asian Delight

Rosie’s Riblets

Nicey Treat

Statehouse Market is part of the Invest In Your Health initiative from the State Personnel Department.

Tweets

That feeling when you submit your market application😎 Email manager@statehousemarket.com to apply! pic.twitter.com/Tcn5DlSZMD

About 2 weeks ago from Statehouse Market's Twitter via Twitter Web App

Are you a grower, maker, chef or entrepreneur? Join us for Statehouse Market this summer! Applications are open until March 31 🥳 Email manager@statehousemarket.com for details on how to apply! StatehouseMarket.com pic.twitter.com/rTkiMSm796

About a month ago from Statehouse Market's Twitter via Twitter Web App

🫶🏽Thanks for joining us for a great 10th season at Statehouse Market! We’re looking forward to inviting you back next May 🗓️ pic.twitter.com/Dk7GEZVscq

About 6 months ago from Statehouse Market's Twitter via Twitter for iPhone

Happy fall, y’all! 🍁🍂🍃 Only three more markets left this season 🥺 pic.twitter.com/u3BbBIGqfK

About 7 months ago from Statehouse Market's Twitter via Twitter for iPhone

RT @AroundIndy Every Thursday thru Oct. 6, 2022: Statehouse Market at Robert D. Orr Plaza at the Indiana State Capitol. aroundindy.com/wordsearch.php… #Indianapolis #Indiana @statehousemkt pic.twitter.com/ZcYOqSZTsN

About 7 months ago from Statehouse Market's Twitter via Twitter Web App

© Indiana State Personnel Department