Village Voice 08 2014: August


  • Saturdays 8am-11am Zionsville Farmers Market
  • August 8th (Friday) 8pm Z'sparkle Parade
  • August 9th (Saturday) 1st Annual ZVRA Golf Scramble
  • August 23rd (Saturday) Household Hazardous Waste Collection at Town Hall

Letter from the President

Hello Neighbors,

A few notes as we enter August. 

Please help me welcome new members Tristan and Kate Coram.  They reside at 960 West Pine Street.

The 1st Annual ZVRA Golf Scramble is set for Saturday, August 9th at Zionsville Golf Course for a 3pm start.  If you are interested in participating, please RSVP by Wednesday, August 6th to or contact myself or any board member.  Thank you to those of you that have indicated interest in playing in the event.  It promises to be a fun day.  Please confirm your registration for the event by sending $28 to: ZVRA, PO Box 831  Zionsville IN 46077  Your fee includes 9 holes of golf, a cart, and a meal at the course following the round.  The meal consists of hamburgers, brats, potato salad, beans and a beverage.  Please indicate if you prefer to play with anyone specifically.  We will finalize teams the day of the event.   Hope to see a big turn out!!!

The Z'Sparkle Party and Drag Race to End Alzheimers is August 8th.  VIP Tent opens at 7:00. Parade starts at 8:00.  More details are at

We have decided to have some fun by participating in the Fall Festival parade on Main Street this year.  The Parade kicks off around 10am on Saturday September 6.  The theme is "Z’CIRUS" and gives us “a barrel of possibilities” to celebrate and relive the joy of circus. Think of clowns, acrobats, animals and sideshows.  Or forget the theme and just come march with your neighbors for the fun of it.  If you’re interested in being a part, please send a message to

 The Household Hazardous Waste collection is from 9am to 2pm at town hall on August 23rd.  Note: this only happens once a year in Zionsville and once in Lebanon so take advantage!

 A roundabout has been approved for the intersection of US Route 421 and State Road 32.  It may be completed by the state in as little as 18 months.

 I had the opportunity to hear Mike Shafer (Zionsville Community Schools CFO) and Bob Bostwick (ZCS Dir. Of Operations) Speak at the ZHOA Roundtable.  One area of discussion involved funding and the likelihood of another Referendum being required next year.  The most interesting part of this discussion centered on a coalition of 30 schools (including Zionsville) that will be trying to change the legislative funding for higher achieving schools.  The latest statistic quoted was from 2008.  At that time, Zionsville sent 15 million more dollars to the state than came back to us.  It will be argued that the coalition schools are under-funded based upon comparisons to other schools in the state.  Mr. Shafer also stated that, if it made it through the legislature, the coalition reform funding would eliminate the budget shortfall and the need for a Referendum.  This initiative will be going public this fall with the hope of getting it through the legislature before the legislative funding budget is finalized in April.  They will be looking for volunteers as this process evolves.  Another topic discussed was random drug testing of high school students.  They encouraged anyone with an opinion to attend the next School Board meeting because the Board will be accepting input on the subject. 

An interesting side note:  Zionsville High School has more advanced placement (AP) programs by percentage of students than any other Indiana high school.

On a more somber note, I had the opportunity to speak to acting-Sherriff Mike Nielsen about the drug problem in Zionsville. Frighteningly, he has seen more heroin overdoses in the last 18 months than he has seen in all of his 30 years on the force.  “There is a heroin epidemic throughout the county and it is killing our young people.”   He also stated that, while not as deadly, there is serious prescription drug problem in our community.  He suggested keeping a close track on your prescriptions and on the number of pills in your prescription bottles.  If you need to discard any prescriptions, you can now do it safely at the new Prescription Drug Drop Off Center established at the Zionsville Police Department’s office.

Stay safe and enjoy the rest of the summer,

Scott Lusk


Village Residents’ Association

Zionsville Farmers Market

by Patricia Scott

Zionsville Farmer’s Market:  Well Worth the Wait

After a seemingly never-ending winter, it is finally Summertime in the Village.  Our long anticipation of warm weather and sunshine is over and truly, it has been well worth the wait.  Of course, Summer brings so many treats:  leisurely bicycle rides, concerts in the park and –most importantly--the bustle and community of the Zionsville Farmer’s Market.  Open this year from 8-11 through September, the diversity of products, produce and pooches are sure to please. 

Some things are definitely worth waiting for.  Perennial farm-fresh favorites that always draw a line include lusciously ripe cantalopes, succulent sweet corn and satisfyingly fresh pasta.  Both returning and freshman vendors help to keep the selections interesting this year at the Market.  For a complete list of vendors, please see:

August 9th is National Farmer’s Market Day.  Be sure to visit the market that Saturday to help celebrate.

I recently prepared this recipe as an entrée to make use of some of the bounty from a Saturday visit to the market.  
It was wonderful and would be equally good as a side dish.

Parmesan Roasted Broccoli 

Recipe by Ina Garten

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.