Our Purveyors

Full Hand Farm
Full Hand Farm is a diversified vegetable farm 25 miles east of Indianapolis. Genesis and Eli are a farming couple returning to our Hoosier roots after almost a decade away. Their  initial 1 acre of production is generously offered by Eli’s dad, who is himself sustainably raising pastured pork, lamb, and poultry on the adjoining 9 acres.
Farmindy  is a gateway to transforming the way we grow and share food together. We are striving to change how our community thinks of land, food and people because we see it all as interrelated. As producers of food and eaters of food the responsibility lies with us, and with you. We’re not just sustainable farmers; we’re your neighbors who are working to build a vital, strong, wholesome food future and a lasting sense of community that we can all share. The journey of our farm has just begun; however, it has taken many years to get to this point.
Big City Farms
Big City Farms converts vacant urban lots to vegetable and fruit producing gardens. We are currently farming eleven lots on the near east side of Indianapolis.
Growing Places Indy
Growing Places Indy is a non-profit urban farming operation with three micro-farm sites in downtown Indianapolis (White River State Park, Chase Near Eastside Legacy Center and Cottage Home Neighborhood) adding up to about ¼ acre in growing space. Our mission is to empower individuals and communities to Grow Well, Eat Well, Live Well and Be Well and in addition to our farming operation, we run educational programs. Our foundation program is a 10-week summer apprenticeship program in urban farming, sustainable living and community-based food systems.
Smoking Goose Meatery
Smoking Goose Meatery produces handcrafted, flavor packed protein treats. From their Indianapolis meat locker, they make both traditional and unique carnivorous concoctions including slow cured and smoked meats, salumi and fresh sausages.  They only cure and smoke the meat from healthy animals raised on independent Indiana farms by people who care as much about the well-being of the animals and the land as they do their own families. By taking the time to use traditional methods like seam butchering each animal, hand tying every piece, and curing without additional compound nitrates, they tend to every product with the same mindset: respect nature, honor tradition, and get hungry.
South Circle Farm
South Circle Farm grows fresh, healthy food using organic methods– just 2 miles south of downtown.
Crossroad Vintners
Crossroad Vintners sources wine and spirits from small to medium size producers and importers who share a similar commitment to quality and passion for the industry.
Fischer Farm
Fischer Farm raises premium, natural beef and pork with only young Angus cattle that are fed an all vegetarian diet of grain and high quality grasses. All excess fat is trimmed for a lean healthy meat. The beef is aged for 14 days. Fischer Farms Natural Beef and Pork is hormone free and antibiotic free. Hormones are used as a standard practice in the beef industry to promote fast growth in the cattle. Their cattle and hogs are raised and processed in Southern Indiana.
Traders Point Creamery
Traders Point Creamery is a family owned artisan dairy farm located in Zionsville, Indiana. They started making dairy products, selling direct to customers, and delivering in the central Indiana region in the summer of 2003. Their herd of Brown Swiss spend all of their time on pastures and we milk 60 to 90 cows each day throughout the year. Our farm is Certified Organic by the USDA. Additionally, they purchase milk from similar sized local farms who share in our organic, 100% Grassfed beliefs. As certified organic milk producers you can be assured that they never use synthetic fertilizers, pesticides, or herbicides on their  land and their cows never receive antibiotics or synthetic hormones. They produce pure, fresh, creamline whole milk, chocolate milk, plain, and fruit yogurts. Their cheese offerings include 3 flavors of Fromage Blanc, cottage cheese, and our raw milk natural rind aged cheese “Fleur de la Terre.” They believe in “nourishing the land that nourishes us all.” This means preserving the family farm and continuing their grandparents’ legacy of sensible, sustainable, low-input agriculture.
Josh Horrigan
Josh Horrigan has worked as a chef in numerous restaurants and studied hotel and restaurant management at Purdue and IUPUI.  His gardens started as an effort to introduce culinary students to seasonal produce and are located at two sites on the north side of Indianapolis.
Gunthorp Farms
Gunthorp Farms raise chickens, pigs, ducks, & turkeys.  We do a full line of fresh products from whole animals, primals (shoulders, loins, hams, bellies, breasts, legs, bones, etc) and portioned cuts such as frenched cut pork chops and boneless skinless breasts and boneless legs.  We also have the capabilities to produce custom labeled bulk, link, or patty sausages, fresh, smoked, or ready to eat.  

We have a gravity draft masonry smoke house that we built on the farm; very similar to the smoke house my Great Grampa had, and do a dry cured hickory smoked bacon...sliced and whole slab.  
Butler Campus Farms
In the fall of 2009, Earth Charter Butler proposed the Butler Campus Farm out of an interest in local and organic foods, and food safety.  In January 2010, the farm 'broke ground' near the Butler Prairie at the intramural fields.

The farm is now managed by the CUE's farm manager, Tim Dorsey with help from interns of the Center for Urban Ecology (CUE).  For regular updates about the farm, like us on Facebook or follow us on Twitter or Instagram.

You are welcome to visit the farm anything, especially on Thursdays from 4-6:00pm (June through October).  During that time, our produce stand will be open where you can purchase fresh produce harvested just a few feet away.  We accept cash or check.

We also have CSA shares and customers can pick their shares at the same time as the produce stand. 
The missiion of Aspire, Indiana's Harvestland Farm is to produce organically grown food for central Indiana and to provide employment opportunities for disadvantaged individuals.  The farm offers:

A spring and summer community supported agriculture (CSA)
A farm store located on the Harvestland Farm campus at 6775 State Rd 32, between Anderson and Lapel.  Our produce can be purchased year-round, seven days a week from 10:00 am - 6:00 pm.

Local Summer Farmer's Market:
Broadripple Farmer's Market - Saturday 8-12:30

Local Winter Farmer's Market:
Indy Winter Market at the City Market - Saturday AM November thru April

Provide for these local restaurants:
Bluebeard, R Bistro, Recess, Late Harvest Kitchen, Locally Grown Gardens, Goose the Market, Black Market and others.

Viking Lamb
Viking Lamb Meats offers excellent lamb meat cuts and products raised on our farm in Indiana.  Our lambs receive absolutley no growth stimulants or added hormones, our meat is Indiana's finest premium lamb.  We offer Shoulder Roasts, French Racks, Loin Chops, Leg of Lamb, ground lambs, patties, brats and much more.


653 Virginia Avenue, Indianapolis, Indiana
Telephone: 317.686.1580

Directions and Parking

Bluebeard patrons no longer have access to the parking lot across the street, but street parking is still available. We also encourage patrons to utilize Indy's new bike share program, of which there are a couple hubs within a block of our establishment. To ease the parking situation, please consider parking throughout town, where available, and biking over.

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© HRD, LLP 2014