Hoosier Thoughts

Publisher Edible Indy, LLC President Cathy Bayse Editor-in-Chief Helen Workman

Managing Editor Erica Sagon Copy Editor Doug Adrianson Designer Melissa Petersen Web Design Mary Ogle Social Media Kathleen Blotsky Ad Design Bob Keller

Contributors Audrey Barron • Marcia Ellett Joan Jacobs • Cassie Johnston Meredith Lee • Amy Lynch Andie Marshall • Shawndra Miller Caroline Mosey • Erica Sagon

Photography Vinny Byer • Dan Cooper • Cassie Johnston Kelley Jordan Heneveld • Angela Herrmann Alex Overhiser • Sonja Overhiser Melissa Pfeiffer • Christina Richey Carole Topalian

Advertise Cathy Bayse • 317-694-6248 cathy@edibleindy.com

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Contact us Edible Indy 8715 Washington Blvd. W. Drive, Indianapolis, IN 46240 317-292-1693 • info@edibleindy.com

Edible Indy publishes quarterly by Edible Indy, LLC. All rights reserved. Summer, Fall, Winter, Spring Subscription $32 annually. No part of this publication may be used without written permission of the publisher © 2012. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error has escaped our attention, please notify us and accept our sincere apologies. I started the new year off with a new first for me: I attended our local Slow Food chapter’s annual meeting. Slow Food Indy is the central Indiana chapter of Slow Food USA, which numbers more than 200 chapters across the United States—and that’s just one of the 150 countries worldwide where the Slow Food movement is taking hold.

“Slow Food Indy promotes central Indiana’s food culture with events and volunteer opportunities that focus on good, clean and fair food for everyone,” declares the chapter’s website, slowfoodindy.com.

The group is full of wonderful people so passionate about championing the taste and pleasures of real food rather than settling for mass-produced fast food, and focused on strengthening our local food system. They were warm and welcoming and I felt instantly connected. This meeting’s focus was a panel discussion featuring six people representing different sections of Indy’s local food community. They discussed a range of issues but the one that seemed the most important was: How do we grow support for the mission of good, clean and fair food for everyone?

I say you must start with education and building awareness within the community. And I thought to myself, that is exactly what Edible Indy does! We are an informational guide and resource tool. In this issue you will find guides to all the community-supported agriculture (CSA) programs and community gardens, and in every issue we list area farmers’ markets and local edible events.

We highlight our local producers, not only telling their stories and backgrounds but informing our readers how you can support them, sharing new ways to find and enjoy good, clean and fair food right here in Indy. Stories in this issue include the Orchard School’s oldest tradition of tapping their maple trees; the first anniversary of Pogue’s Run, Indy’s first and only food co-op; and Fields of Agape, a sustainable cooperative farm that produces grain, seed and beans.

Needless to say I am excited to support our local Slow Food chapter and I want to continue to contribute and participate in events. These are the people who made it possible to bring Edible Indy to our community and for that I am grateful!

Enjoy,

Cathy and Helen

Correction: On page 6 of the Fall 2011 issue of Edible Indy, the name of rum produced in Indianapolis was misspelled. It is Sorgrhum, a rum made from sorghum. For info, www.sorgrhum.com.

Publications of the Year

edible Communities 2011 James Beard Foundation

Contents

Recipe Index

5Artist Unknown • 7 Italian Wedding Soup 11 Asparagus and Goat Cheese Tart with Honey Balsamic Drizzle 12 White Asparagus Bisque • 27 I Pita the Fool 31 Bernie’s Wheat Bran Muffins • 40 Mock Chicken Salad

Injera, spongy flatbread from Abyssinia Ethiopian Restaurant story on page 32. Photo by Kelley Jordan Heneveld.

In Season

2Hoosier Thoughts

4Notable Edibles: Margaritas up next for Indy’s Hoosier Momma • Eager gardeners can start now with seedlings • Cocktail contest heads for final round 5 minutes with: Vanessa Caruso

6Loving Spoonfuls Little Bits Find Bliss In Wedding Soup

8Liquid Assets Spring Cleaning In A Cup

10 Edible Season Spearheading A New Season

14 Which CSA Is Right

For You A Guide

20 Edible Traditions Syruping Tradition Gets Sweeter With Time at Orchard School

24 Keeping It Local Indy’s only co-op brings economic and personal health to the Near Eastside.

28 From The Good Earth Harmony With Land: Community Nourishes Fields of Agape

32 In The Kitchen With Feeding All Five Senses: A peek into Abyssinia Ethiopian Restaurant on Indy’s west side.

36 Garden Variety Community and urban green spaces thrive in Indy

38 Edible Events 39 Advertising Directory 40 Last Bite Playing Chicken

Farmers’ Market

Directory

On The Cover Asparagus and Goat Cheese Tart with Honey Balsamic Drizzle. Story and recipe begin on page 10. Photo by Cassie Johnston