Edible Indy Summer 2013 | No. 9

edible Indy ®

Celebrating the Local Food Culture of Central Indiana, Season by Season Summer 2013 • Number 9

Life of Pie Tomato, tomahto Bringing National Dairy Month Home Member of Edible Communities

in Season

herbs Basil • Chives • Mint • Oregano Parsley • Rosemary • Sage Tarragon • Thyme

fruits Apples • Blackberries Blueberries • Cantaloupe Grapes • Peaches Plums • Raspberries Strawberries • Watermelon

vegetables Bell Peppers • Broccoli Brussels Sprouts • Carrots Cauliflower • Collard Greens Cucumbers • Eggplant Hot Peppers • Mushrooms Potatoes • Snap Beans Spinach • Summer Squash Sweet Corn • Sweet Peppers • Tomatoes

Contents

In Season

2

Hoosier Thoughts

4

Notable Edibles

Bite into Bloomington, Grape Expectations, Looking Sharp

6 8

18

22

Tomato, tomahto

Recipe Index

Whether they’re tiny and sweet or large and lush, tomatoes are the stars of summer’s best dishes

6

15 Tropical Fruit Smoothie

Directory

16 Banana Avocado Pistachio Smoothie 19 Southern Tomato Pie

Stock Up For Summer

23

Advertiser Directory

In The Kitchen With

24

Last Bite

Where to go and what to order when you’re craving pizza this summer

12

Our Local Hero Winners

14

Liquid Assets

Bringing National Dairy Month Home www.edibleindy.com

15 Banana-Chocolate Peanut Butter and Espresso Smoothie

Farmers’ Market

Loving Spoonfuls

Life Of Pie

Chicken Stock

Pucker Up For Living Lemon Squares

19 Flaky Pie Crust 20 Gazpacho 21 Spaghettini With Fresh Tomatoes 21 Heirloom Tomato Salad 24 Living Lemon Squares

On the cover: Tomato, Tomahto. Story and recipes start on page 18, photo by Kelley Jordan Heneveld.

Farmers’ Market Delight pizza from Napolese. Story begins on page 8, photo by Kelley Jordan Heneveld.

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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

Harry A. Stout holding his great grandson Liam Workman.

Web Design Mary Ogle Social Media Sarah Oudin Ad Design Bob Keller Intern Elissa Barsky Contributors Elissa Barsky • Audrey Barron Amy Lynch • Andie Marshall Shawndra Miller • Keith Roach Erica Sagon Photography Sara Crawford • Kelley Jordan Heneveld Christina Richey • Carole Topalian Advertise Cathy Bayse • 317-694-6248 cathy@edibleindy.com Subscribe Give a Gift www.edibleindy.com • info@edibleindy.com Contact us Edible Indy 8715 Washington Blvd. W. Drive, Indianapolis, IN 46240 317-292-1693 • info@edibleindy.com

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ummer makes me think of being young ... and this summer makes me think of my grandfather, Harry A. Stout—or, as my sisters and I called him, Bobby—who left this world this past February at the age of 89. He and my grandmother had a farm just outside Indianapolis, and until 1988 when they traded farm for beach, they spent the majority of their summers there.

On occasion my parents, sisters and I would head out there on weekends to spend time with them. My sisters and I would even stay overnight every so often. The farmhouse was small, white and filled with charm and a little bit of dust. The furniture was well worn. The upstairs was more like a loft with a half wall separating the space to make like two rooms. There were only four single beds, so only two of us got to spend the night at a time.

The kitchen had a one-door refrigerator with a pull-down metal handle to open it; reminded me of a meat locker. There was an old washboard to wash your clothes, a line to dry them outside, next to my grandmother’s raspberry and grape vines. She spent her days reading, gardening and making her delicious jam from her red raspberries.

My grandfather would walk about his farm land, enjoying the outdoors. He would walk with his two or three dogs in tow, to see his cows. The cows were friendly, and Bobby would pet them and talk to them. He was an animal lover and the only man I’ve ever known to keep cows as pets.

And maybe they weren’t just pets, but I was young and remember thinking he treats those cows like he treats his dogs, like people.

He would take us to the local swimming pond, let us swim and buy us suckers for the ride back.

He would play card games with us, one of his favorite things to do, and eat tomatoes straight off the vine, like you’d eat an apple. He was a gentle soul and a wonderful person and grandfather.

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 © 2013. 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.

He was also a lover of Edible Indy, and our biggest cheerleader! He would finish handing out his box of every issue within the first 30 minutes, to his neighbors and friends at Marquette Manor. I will miss seeing the excitement in his face with this new issue but I know he is with my grandmother and his beloved pets now.

Enjoy this issue as we celebrate summer with a nod to tomatoes and dairy.... I think my grandfather would have especially like this one!

edible Communities 2011 James Beard Foundation Publication of the Year

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Summer 2013

notable edibles Grape Expectations Make room, Napa Valley. Scoot over, Sonoma. Another grape-growing region is earning national recognition, and it’s right here in Indiana.

The U.S. government has designated a 4,800-square-mile area of south-central Indiana a new American Viticultural Area (AVA).

The Indiana Uplands AVA stretches from the Morgan-Monroe county line north of Bloomington to the Ohio River in the middle of the state. It’s home to at least 23 wineries and vineyards, including Butler Winery and Oliver Winery in Bloomington and Huber Winery in Starlight. The multi-state Ohio River Valley AVA includes parts of Indiana, but the Indiana Uplands is the first AVA contained entirely in the state.

The nation’s 200 or so AVAs are based on regional characteristics such as topography, soil type and climate. Winemakers use AVAs to describe their wines’ origin. The system also helps local-loving consumers: If a wine has an AVA designation on its label, then at least 85% of its grapes were grown there.

Bite into Bloomington What if you could graze your way through all of your favorite Bloomington restaurants in one night? That’s the idea behind the Taste of Bloomington—a chance to sample many of the city’s restaurants, breweries and wineries. The 31st annual festival will fill your cravings on June 22 from 3 to 11pm at Showers Common in downtown Bloomington.

Taste of Bloomington has become a summer staple in the eyes and bellies of hungry Hoosiers. Expect to see mainstays like a steak sandwich from Janko’s Little Zagreb or a chocolate chip cookie from Baked, plus fare from the city’s restaurants with locally sourced menus.

Tickets are available for purchase on the day of the event. Admission is $7 per person; children under 12 are free. Food can be purchased from dozens of booths; most items are under $5. Live entertainment includes performances by country singer Clayton Anderson and hair band cover group Hairbangers Ball.

The Indiana Uplands Wine Trail, a coop of nine wineries in the region, worked for a decade to secure the designation. Kim Doty, president of the group and owner of the French Lick Winery, expects the AVA designation to bear significant fruit.

Created to help promote the community by drawing people downtown, the event has evolved over the years, says Taste of Bloomington co-director Talisha Coppock.

“Just like people go to Napa Valley for unique wines and good wines there,” she says, “we hope the same will happen here in the Uplands.”

“As people’s culinary interest has grown, so has the Taste of Bloomington,” says Coppock. “This is our opportunity to showcase what Bloomington has to offer.”

Indiana Uplands Wine Trail wineries and area restaurants will converge to offer wine and food samplings at Uncork the Uplands, July 27 at the Bloomington Monroe County Convention Center in downtown Bloomington. For tickets and info, UncorkTheUplands.com.

—Elissa Barsky

Details: Festival takes place at Showers Common, next to Bloomington City Hall, 401 N. Morton St., Bloomington; VisitBloomington.com/taste

—Keith Roach Details: IndianaUplands.com

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Summer 2013

Looking Sharp High summer is high-volume produce time, and that can mean a lot of intensive knife work for the enterprising home cook. Take a tip from the experts and keep those knife blades sharp. A dull blade not only makes chopping tedious, it can turn those perfectly ripe heirloom tomatoes into a mangled mess. Slicing with a sharp knife is also less hazardous than with duller blades.

A number of convenient knife sharpening services are offered in Indy:

Vendor

Location

Time

Cost

Hoosier Culinary Sharpening

City Market—drop off at Circle City Sweets or Circle City Soups

M–F, 7am–3pm Sa 9am–1pm

4-inch blades: $4

Carmel Farmers’ Market

Sa 8–11:30am, while you wait

Zionsville, in shop

By appointment, 317-292-7889

HoosierCulinarySharpening.com

6-inch blades: $6 8-inch blades: $8 Over 8 inches: $9 Serrated: add $1 Cleavers: $6

Indy Cutting Edge

Goose the Market

Facebook.com/indycuttingedge

Menonna’s Fine Edge Professionallysharpened.com

Drop off every other Monday, pick up the following Wednesday

Binford Farmers’ Market

Sa 8am–1pm, while you wait

Joe’s Butcher Shop

M 9am–2pm, while you wait

Blades up to 4 inches: $3 Longer blades: add 50 cents per inch Serrated: Add $1

$5 for any size blade $6 for serrated

—Shawndra Miller

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loving spoonfuls

CHICKEN STOCK Andie Marshall 5 pounds chicken parts with bones 2 medium-size yellow onions, unpeeled and quartered 4 large carrots, unpeeled and halved

Stock Up for Summer

4 whole celery ribs with leaves, cut into thirds 2 parsnips, unpeeled and cut in half 6 cloves garlic 8 sprigs fresh parsley

P

lanning and cooking meals is not my favorite way to spend time during the busy summer months.

Making stock now and freezing it in various quantities makes it easier.

For years I thought “stock” was the same thing as “broth” but learned the hard way that it is not. I made chicken noodle soup for a group and intended to use boxed chicken broth but mistakenly bought chicken stock. My guests asked me why the broth was so “brown”—and while it tasted OK, I knew the soup was too heavy.

The distinction between the two has inspired countless articles in magazines, cookbooks and on the internet and debates among culinary professionals. In short, stock is an ingredient ready to be combined with other ingredients and then seasoned into a final dish; broth is a fully seasoned “finished product” ready to be heated and eaten. For me, “stock” is made with bones,

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simmered a long time, jelly-like when chilled and not eaten in its unadorned state.

Unlike broth, it can be used as a base for braises and reduced for sauces.

Stock also lacks salt and pepper as seasonings. Fish can be poached in vegetable or chicken stock but it would be too salty if the stock were pre-salted. It is safer to omit salt and pepper from the stock and add them to taste at the time of each preparation.

Freeze stock in quarts for soups or in ice cube trays to add a couple of the cubes when making rice, risotto, or stir-frying.

Regardless of the definition, stocking up to enhance your meals is easy and smart.

4 sprigs fresh thyme 2 sprigs of fresh rosemary Kosher salt and freshly ground black pepper, to taste (Wait until you are ready to actually use the finished stock before adding salt and pepper.)

Place all ingredients in large pot and cover with cold water plus 2 inches.

Bring to full boil and then reduce to simmer; simmer uncovered for 6 hours.

After 1 hour remove the breasts and take the meat off the bones. Return the bones to the pot and save the breast meat for other purposes.

At the end of the 6 hours of simmering, strain contents through a colander and discard the solids.

Chill the stock overnight.

Marshall is a home cook whose fondness for soup began when she was a working mom. With soups, she always had nutritious, homemade and reheatable meals on hand.

The next day, remove any surface fat.

Use immediately or pack in assorted sizes of containers, seal and freeze.

May be kept frozen up to 4 months.

Photo by Christina Richey

BY ANDIE MARSHALL

Summer 2013

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in the kitchen with

NAPOLESE Now with three Indianapolis locations, Martha Hoover’s pizzerias dress up high-quality building blocks—like dough made with Italian 00 flour and house-made red sauce—with imported Italian cheese and produce from more than 20 Indiana growers. Locavore to the core, there are some weeks during the summer when every bit of produce Napolese serves is sourced from within an hour’s drive of Indianapolis.

Life of Pie

The menu changes with the seasons to showcase veggies at their very best— summer, for instance, might see pizzas adorned with locally grown arugula, peppers, onions and tomatoes. The Green Margherita arrives slathered with basil pesto and topped with Indiana heirloom tomatoes and fresh mozzarella.

Year-round, the Neapolitan-style pies are quick-fired to bubbly perfection in an 800° wood-burning oven.

To wash it down, try a local beer, a cool glass of Italian Pinot Grigio or a handcrafted cocktail.

Where to go and what to order when you’re craving pizza this summer

What to order: The Farmers’ Market

BY AMY LYNCH PHOTOS BY KELLEY JORDAN HENEVELD

Details: 114 E. 49th St., Indianapolis, 317-925-0765; 30 S. Meridian St., Indianapolis, 317-635-0765; Fashion Mall, 8702 Keystone Crossing, 317-705-0765; NapolesePizzeria.com

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ummer-ripe tomatoes, fragrant herbs, snapping-fresh vegetables—Indy establishments offer a bounty of ways to enjoy pizza ingredients at their peak of flavor. Don’t miss these locally made and topped pies from across the city.

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Delight pizza with tomatoes, summer squash and roasted corn, and a Negroni.

Summer 2013

PIZZOLOGY Locavore chef and restaurateur Neal Brown believes keeping things simple is the best approach, and the reason why deliciously basic Italian pizzas often outshine their much heavier American counterparts. Although Brown does rely on some real-deal Italian ingredients like San Marzano tomatoes, he turns to local sources for the bulk of his food supplies.

“Italian cooking is rooted in marketfresh quality, and we honor that tradition by keeping our menu very flexible to take advantage what is available in the local marketplace,” Brown says. “Food grown locally and with integrity is not only better for our land and for our guests, it just tastes better.”

Italian cooking is rooted in market-fresh quality...

Brown and his staff also go the extra mile to create many of their own toppings onsite, from sausages—cured, blended and ground by hand—to house-made fresh mozzarella. Suppliers like Gunthorp Farms and Smoking Goose round out the inventory with top-notch meats.

A second Pizzology post will open later this year in Nora.

What to order: The summer pizza

with local mint, Capriole Farms goat cheese, fresh jalapeño and house-cured pancetta, with a fried green tomato Caprese salad.

Details: 13190 Hazel Dell Pkwy., Carmel, 317-844-2550, PizzologyIndy.com

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Veggie-theme pizzas lend themselves nicely to light summer meals.

BAZBEAUX Outdoor dining on Bazbeaux’ Broad Ripple deck is a longstanding Indianapolis summer tradition, but the delicious pizzas keep customers coming back all year long. Owner Jeff Berman uses a Wisconsin cheese blend, premium olive oil, fresh vegetables and local meats. The one ingredient he doesn’t go too heavy on is salt.

“We really try to keep it light, with skim-milk mozzarella and whole-milk provolone that add a lot of flavor without adding a lot of salt,” Berman says. “We put salt shakers on the table so people can add more to their taste if they like. We don’t over-sugar things, either, and there are no additives in our crust.”

Bazbeaux’ many veggie-themed pizzas lend themselves nicely to light summer meals, and the variety of moderately priced sipping wines are a nice way to cool off on a hot day. Locally prepared vegan cakes and gluten-free cookies from Broad Ripple–based H20 Sushi serve up a healthy sweet finale.

What to order: The Get Fresh pizza

with fresh mozzarella, roasted tomatoes and arugula drizzled with olive oil and balsamic vinegar, and a glass of dry rosé.

Details: 118 E. Westfield Blvd., Indi-

anapolis, 317-255-5711; 111 W. Main St., Carmel, 317-848-4488; 333 Massachusetts Ave., Indianapolis, 317-636-7662; Bazbeaux.com

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Summer 2013

JOCKAMO UPPER CRUST From its Irvington- and Greenwoodbased pizzerias, Jockamo has made a name for itself with distinctive garlic basil crust dough made fresh daily and an unusual array of topping possibilities that includes salsa, black bean dip, Thai peanut sauce and hummus. Smoked Cajun sausage shipped from New Orleans, chorizo from Smoking Goose and etouffee sauce from Papa Roux all provide authenticity to the Creole pizza and other pies.

The tried-and-true favorites are hard to beat...

Jockamo changes up its menu four times a year. During the summer months, customers can always find fresh gazpacho (made using co-owner Mick McGrath’s family recipe), light salads along the lines of watermelon and goat cheese with balsamic and fresh basil, and seasonal pizzas. The tried-and-true favorites are hard to beat, though.

“It doesn’t seem to matter what the season—our top two pizzas are the Slaughterhouse Five with five different meats, and the Cheese Louise with five different cheeses, red onion and bacon,” McGrath says.

What to order: The So-Cal pizza

loaded with fresh veggies and goat cheese, with a frosty local craft beer.

Details: 5646 E. Washington St., Indi-

anapolis, 317-356-6612; 401 Market Plaza, Greenwood, 317-883-8993; JockamoPizza.com

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Last fall, we asked our readers to vote for individuals whom they felt are making significant contributions to our local food community. The results are in and we are proud to announce the winners!!

Farm/Farmer Greg Gunthrop, Gunthrop Farms

Chef/Restaurant Alexa Lemley

Gourmet/Retail Goose The Market

Food Artisan Fermenti Artisan

Beverage Artisan Sun King Brewery

Non-Profit Second Helpings

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Summer 2013

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liquid assets

Bringing National Dairy Month Home

BY SHAWNDRA MILLER PHOTOS BY SARA CRAWFORD

M

ove over, ice cream: You’ve got a rival for our affections.

Smoothies, offering endless variations on a creamy theme, are the perfect way to mark National Dairy Month this June.

When the mercury climbs and you’re craving something cold and creamy, think outside the ice cream carton. Instead of reaching for a premade treat, get creative with your blender and whip up one of these refreshing beverages. You can go for tropical and tangy, nutty and sweet, or even dark and chocolaty.

Try incorporating summer’s bountiful berries or the best peaches the farmers’ market has to offer. Blend them with some Traders Point yogurt or milk plus ice cubes or frozen bananas, and you’ve got yourself a healthy milkshake alternative.

To get you started, we asked the kitchen wizards at the Chef’s Academy to bring National Dairy Month home to the Hoosier State with a focus on Indiana’s dairy products. The result is three very different smoothie recipes, all featuring local milk.

Chef Jason Anderson has concocted a rich treat featuring everyone’s favorite chocolate– peanut butter combo with an espresso twist.

Chef Nathan Simpson’s creation bends toward the equator, while Chef Brandon Hamilton has built added complexity into his recipe with the inclusion of ripe avocado, pistachios and crème fraîche.

But don’t let the chefs have all the fun: The sky’s the limit when it comes to smoothie creation.

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Banana-Chocolate Peanut Butter and Espresso Smoothie

Summer 2013

BANANA-CHOCOLATE PEANUT BUTTER AND ESPRESSO SMOOTHIE Chef Jason Anderson Makes 2 servings 1¼ cups low-fat milk ½ cup peanut butter ¼ cup dark chocolate (Try Endangered Species) 1 ripe banana 1 tablespoon sugar, plus extra to taste 2 teaspoons instant coffee powder, preferably espresso 2 ice cubes Ground cinnamon (optional) Combine milk, peanut butter, chocolate, banana, sugar, coffee powder and ice cubes in a blender. Blend until very frothy. Taste and add a pinch more sugar, if needed. Pour into glasses and sprinkle with cinnamon, if desired. Serve immediately.

TROPICAL FRUIT SMOOTHIE Chef Nathan Simpson Makes 2 servings 1 cup diced pineapple ½ cup diced mango ¼ cup peeled and diced kiwi ½ cup orange juice or milk ¼ cup coconut milk or milk ¼ cup plain yogurt (Try Traders Point Creamery) ⅓ cup ice cubes 2 sprigs mint or basil Extra mango or pineapple for grilling Shredded coconut for toasting, preferably fresh Blend fruit with orange juice until a smooth purée forms. Add additional ingredients and blend until smooth. Serve chilled with grilled mango or pineapple, topped with toasted coconut.

Tropical Fruit Smoothie

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BANANA AVOCADO PISTACHIO SMOOTHIE Chef Brandon Hamilton Smoothies are made throughout the world with different ingredients. Some flavor combinations that we find in other cultures are delicious but seem weird to us—usually because we never thought of using an ingredient in this way. In this recipe, avocados are used in a sweet preparation instead of the classical savory preparation most familiar in our culture. Flavor combinations for any recipe need to be well balanced, and smoothies are no exception. This recipe uses honey and bananas to add sweetness, avocados add a complex flavor of butter and nuts, pistachios add a nutty flavor, crème fraîche for slight sour flavor and milk to help round off all of these flavors with its fat. In smoothie recipes, yogurt is very common and can be used in placed of crème fraîche but the smoothie will have a slight astringent flavor. I like to use crème fraîche because it gives the same qualities as yogurt without the astringency.

Yield: 4 (8-ounce) portions 1 ripe banana, medium size, sliced 1 ripe avocado, seed and skin removed 3 tablespoons pistachios 4-5 tablespoons honey (Try Hunter’s) ⅛ teaspoon ground cardamom ⅛ teaspoon ground coriander ½ teaspoon ground cinnamon ½ cup crème fraîche (recipe follows or use store-bought) 1½ cups Indiana milk (Shop Pogue’s Run, Whole Foods, or your areas farmers’ market) Combine the first 8 ingredients in a blender and process until slightly smooth. With the blender turned on, slowly pour the milk into the blend and mix until smooth.

Crème Fraîche Recipe 1 cup heavy cream 2 tablespoons buttermilk or yogurt Combine the two ingredients in a glass bowl and mix well. Cover and let stand at room temperature for 8 to 24 hours, until thick.

After the mixture becomes thick, refrigerate.

The crème fraîche will last for 7 days in the refrigerator.

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Summer 2013

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Tomato, tomahto

Craving a quintessential summer-on-a-plate kind of dish? Try starting with a tomato.

We asked around for great recipes that salute the season’s bounty. These call for the freshest, tastiest tomatoes you can get your hands on —the kind picked from your garden or hauled home from a farmers’ market.

BY ERICA SAGON PHOTOS BY KELLEY JORDAN HENEVELD

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Summer 2013

SOUTHERN TOMATO PIE Hearty market tomatoes like Purple Cherokee, Green Zebra and Mortgage Lifter are ideal for this tomato pie, says Joseph Hewett, chef-owner of Indigo Duck, his bistro with a Southern streak in downtown Franklin. Hewett serves the pie hot, cold or at room temperature, alongside a simple salad of arugula, toasted pine nuts and balsamic dressing.

Our thoughts are with the family and friends of Chef Hewett, who died in May. We are grateful for how he strengthened the central Indiana food community and for the chance to include him in these pages.

Using a store-bought pie shell can save time (Hewett recommends Pillsbury)—just remember to prebake the pie shell whether it’s store-bought or made from scratch. TheIndigoDuck.com Recipe by Joseph Hewett Yields 1 pie 1 prepared pie shell (recipe follows below) 3 heirloom tomatoes (medium to large) or vine-ripe Beefsteak tomatoes 2 tablespoons diced shallots ½ teaspoon minced garlic 1 tablespoon olive oil 2 tablespoons red wine vinegar 1 cup shredded sharp cheddar, like Tillamook ½ cup shredded mozzarella ¼ cup shredded Parmesan ¼ cup basil, cut into chiffonade 2 tablespoons Italian parsley, finely chopped 4 tablespoons of chopped scallion 1 cup mayonnaise (or enough to smoothly cover top of the pie using a spatula) Kosher salt and fresh cracked black pepper, to taste

1.

Preheat oven to 350°. Prebake pie shell until just cooked and pale golden, about 10–12 minutes (or follow package directions).

2.

Slice tomatoes ¼ inch thick; place in colander and sprinkle with kosher salt. Allow to drain for 20–30 minutes. Pat tomatoes to remove excess salt and moisture.

3.

Sautée shallots and garlic in olive oil. Deglaze with vinegar and reserve.

4.

Mix together cheddar, mozzarella, Parmesan, basil, parsley and scallion in a medium bowl. Sprinkle a small amount of the mixture in the pie shell, loosely covering the bottom.

FLAKY PIECRUST Recipe by Joseph Hewett Yields 1 (9-inch) piecrust 2 cups bread flour ¾ teaspoon iodized salt

5.

Place half of the tomatoes in an overlapping ring inside the pie shell.

Season lightly with kosher salt and black pepper.

6.

Sprinkle half of the remaining cheese and herb mixture on the tomatoes.

7.

Place the remaining tomatoes in another overlapping ring atop the cheese and herb layer and season lightly with kosher salt and pepper.

1.

Sift together dry ingredients.

2.

Cut lard into flour until incorporated.

8.

Sprinkle remaining cheese and herb mixture atop the tomato layer.

3.

Fold in sour cream until dough is moist.

9.

Mix sautéed shallot mixture with the mayonnaise and spread an even layer across the top of the pie shell.

4.

Cover and chill for at least 1 hour before use.

Roll dough to fit a 9-inch pie plate; press dough into bottom and sides of pie plate.

10. Bake at 350° for 30 minutes or until golden brown.

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1¾ teaspoons baking powder 1 cup lard (or vegetable shortening) ½ cup sour cream

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GAZPACHO At Feast, a farm-to-table neighborhood spot in Bloomington, tomatoes appear all over the menu: simmered down for house-made tomato jam, tucked into goat cheese tarts and roasted for a poached tuna salad. When summer tomatoes are at their most flavorful, Erika Yochum, executive chef and owner, loves to use them in a simple gazpacho, seasoned lightly with garlic, sherry vinegar and olive oil. FeastCateringOnline.com Recipe by Erika Yochum Serves 6 2 pounds ripe heirloom tomatoes, cut across the equator 1–2 cloves garlic 2 teaspoons kosher salt ¼ cup sherry vinegar 2 tablespoons olive oil, plus more to garnish Slices of cucumber or basil leaves, for garnish (optional)

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1.

With cut side against the small holes of a box grater, grate tomatoes over a bowl until you are left with the skin. Discard skin.

2.

Mince garlic and salt together; use the flat side of a chef’s knife to work mixture into a fine paste. Mix the garlic and sherry vinegar into the tomatoes.

3.

Stir in the olive oil and taste for more salt and vinegar. Garnish with a swirl of oil, fresh basil leaves or thin slices of cucumber or cherry tomatoes.

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Summer 2013

SPAGHETTINI WITH FRESH TOMATOES Rosa Hanslits, owner of Nicole-Taylor’s Pasta and Market, turns to the deliciously simple combination of cherry tomatoes with fresh pasta when she doesn’t really feel like cooking. Technically, there’s a bit of boiling involved—but the spaghettini, which is thinner than spaghetti, is al dente in a mere 2 or 3 minutes. (Prefer a different ribbon or shape? Nicole-Taylor’s offers more than 20 kinds of fresh, homemade pasta that’ll make you swear off the boxed stuff.)

Dry-cured olives, also sold at Nicole-Taylor’s, add flavor. For ease, Hanslits leaves the olives unpitted, but they could also be pitted and chopped before they’re tossed with the spaghettini. NicoleTaylorsPasta.com Recipe by Rosa Hanslits Serves 4 1 container of cherry tomatoes, quartered 3 fresh basil leaves, torn Salt and pepper, to taste 2 tablespoons olive oil ½ cup dry-cured olives 4 (4-ounce) portions of Nicole-Taylor’s fresh spaghettini Freshly grated Parmesan cheese, to taste

1.

Mix together tomatoes, basil, salt, pepper, olive oil and olives; set aside.

2.

Cook pasta for approximately 2–3 minutes in boiling salted water. Drain.

3.

Add tomato mixture and toss. Finish with freshly grated Parmesan cheese.

HEIRLOOMTOMATO SALAD Serves 2–4 This twist on caprese salad comes from Chef Brad Gates of Brad Gates Catering and Events within Indianapolis City Market. Aside from the pantry staples, “everything comes from the (farmers’) market, and that’s pretty cool,” he says. Gates likes to get tomatoes from Van Antwerp’s, a produce vendor at the Original Farmers’ Market at City Market.

BradGatesCatering.com Recipe by Brad Gates 4 heirloom tomatoes ½ red onion, shaved Capriole goat cheese Olive oil Red wine vinegar Salt and pepper Chopped basil

1.

Slice tomatoes and arrange on a plate. Slices can overlap a bit.

2.

Sprinkle tomatoes with shaved red onion.

3.

Drizzle with olive oil and red wine vinegar, then dust with salt and pepper.

4.

Pinch off pieces of the goat cheese, and top tomatoes with 2–3 pinches each. Sprinkle with chopped basil.

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farmers’ market directory

38th and Meridian Farmers’ Market Thursdays, 4–6:30pm 3808 N. Meridian St., Indianapolis Avon Farmers’ Market Tuesdays, 4–7pm 8244 E. U.S. Highway 36, Avon (Hendricks Regional Health) hendricks.org Bloomingfoods East Market Saturdays, 7am-noon and Thursdays, 5–7pm 3220 E. 3rd Street, Bloomington Bloomingfoods parking lot bloomingfoods.coop Bloomington Community Farmers’ Market Saturdays, 8am–1pm and Tuesdays, 4–7pm 401 N. Morton Street, Bloomington Next to City Hall-Showers Building bloomington.in.gov/farmersmarket Broad Ripple Farmers’ Market Saturdays, 8am–noon Located behind Broad Ripple High School Indianapolis broadripplefarmersmarket.org

Binford Farmers’ Market Saturdays, 8am–1pm 62nd and Binford Blvd., Indianapolis binfordfarmersmarket.com

Green Market at Traders Point Creamery Fridays, 5–8pm 9101 Moore Road, Zionsville tpforganics.com

Carmel Farmers’ Market Saturdays, 8–11:30am 5 Center Green, Carmel carmelfarmersmarket.com

Greenwood Farmers’ Market Saturdays, 8am–noon and Wednesdays, 2:30–6pm 525 N. Madison Avenue, Greenwood For info, search Greenwood Farmers’ Market on Facebook

Community Farmers’ Market of Owen County Saturdays, 8am–noon 459 W. Morgan Street, Spencer farmersmarketowencounty.com Columbus Farmer’s Market Saturdays, 9am–12:30pm 501 Brown St., Columbus columbusfarmersmarket.org Cumberland Farmers’ Market Saturdays, 8am–noon 11501 E. Washington St., Cumberland town.cumberland.in.us Danville Chamber of Commerce Farmers’ Market Saturdays, 8am–noon and Tuesdays, 4–6pm Danville Courthouse Square, Danville danville-chamber.org Farmers’ Market at City Market Wednesdays, 9:30am–1:30pm 222 E. Market St., Indianapolis indycm.com The Fishers Farmers’ Market Saturdays, 8am–noon Nickel Plate Park behind Fishers Town Hall Fishers fisherschamber.com Franklin Farmers’ Market Saturdays, 8–11am West Jefferson and South Jackson streets Franklin discoverdowntownfranklin.com

Harvest Market at the Fairgrounds Saturdays, 8am–noon and Wednesdays (starting in July), 8am–noon 620 N. Apple St., Greenfield hancockharvestcouncil.com Irvington Farmers’ Market Second Sundays, Noon–3pm Ellenberger Park in Irvington, Indianapolis irvingtongardenclub.com NoblesvilleFarmers’ Market Saturdays, 8am–12:30pm Riverview Hospital overflow parking lot Corner of St. Rd 32 and St. Rd 19 Noblesville noblesvillemainstreet.org Saxony Market Saturdays, 8am–noon 131st St. and Olio Rd., Fishers saxony-indiana.com/market Westfield Farmers’ Market Fridays, 4–8pm North Union Street next to City Hall Westfield dwna.org Zionsiville Farmers’ Market Saturdays, 8-11am Corner of Main and Hawthorne streets Zionsville www.zionsvillefarmersmarket.org

Geist Farmers’ Market Thursdays, 2:30–6:30pm 8115 Oaklandon Rd., Indianapolis geistfarmersmarket.com

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edible indy

Summer 2013

advertiser directory Our heart felt thanks to all of our advertisers for their support in helping to grow and sustain Edible Indy and our community. Please make a point of supporting these businesses and organizations.

A. Arnold World Class Relocation

Dig-IN, A Taste of Indiana

8161 Zionsville Road, Indianapolis, IN 46268 317.870.5777 • aarnoldmoving.com

digindiana.org

Endangered Species Chocolate American Harvest americanharvestspirit.com

5846 W. 73rd Street, Indianapolis, IN 46278 317.387.4372 • chocolatebar.com

Around the Kitchen Sink

Green B.E.A.N Delivery

toginet.com/shows/aroundthekitchensink basilmomma.com

Artisano’s Oils and Spices

317.377.0470 • greenbeandelivery.com

The Green Market at Traders Point Creamery

1101-B E. 86th Street, Indianapolis, IN 46240 317.251.4100 • artisanosoils.com

9101 Moore Road, Zionsville, IN 46077 317.733.1700 • traderspointcreamery.com

Bazbeaux

Natural Born Juicers

Broad Ripple, Indianapolis, IN 317.255.5711 Carmel, IN • 317.848.4488 Downtown Indianapolis, IN • 317.636.7662 bazbeaux.com

Best Boy & Co. 314 N. Main Street, Roanoke, IN 260.672.2080

Best Chocolate In Town 880 Massachusetts Avenue Indianapolis, IN 46204 317.636.2800 • bestchocolateintown.com

Binford Farmers Market 62nd and Binford Blvd. binfordfarmersmarket.com

BIRA, Bloomington Independent Restaurant Association

222 East Market St., Indianapolis, IN 46204 317.797.4254 • naturalbornjuicers.com

Pogue’s Run Grocer 2828 E. 10th Street, Indianapolis, IN 46201 317.426.4963 • poguesrungrocer.org

Pure Eatery 1043 Virginia Avenue, Indianapolis, IN 46203 317.602.5724 • pureeatery.com

The Cardinal Room at Golf Club of Indiana 6905 South 525 East, Lebanon, IN 46052 317.550.3990 • thecardinalroom.com

Traders Point Creamery 9101 Moore Road, Zionsville, IN 46077 317.733.1700 • tpforganics.com

Upland Brewing Company

broadripplefarmersmarket.org

350 W. 11th Street, Bloomington, IN 47404 812.336.2337 4842 N. College Avenue, Indianapolis, IN 46205, 317.602.3931 uplandbeer.com

Cerulean Restaurant

Visit Bloomington

The Best Bloomington Indiana Restaurants bloomingtonindependents.com

Broad Ripple Famers Market

339 S. Delaware Street, Indianapolis, IN 46225 317.870.1320 • ceruleanrestaurant.com

Chef JJ’s Backyard 1040 Broad Ripple Avenue Indianapolis, IN 46220 chefjjs.com

2855 N. Walnut Street Bloomington, IN 47404 800.800.0037 • visitbloomington.com

Zionsville Farmers’ Market Main and Hawthorne Streets zionsvillefarmersmarket.org

Clark Appliance 5415 E. 82nd Street, Indianapolis, In 46250 317.863.0542 • clarkappliance.com www.edibleindy.com

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last Bite

Pucker Up for Living Lemon Squares

BY AUDREY BARRON PHOTO BY CHRISTINA RICHEY

W

hen I think of lemons, I think of a warm summer breeze and sipping ice tea with lemon on the back porch. That tart and refreshing flavor is perfect to balance the heat of summer. Lemons are amazingly rich in antioxidants and vitamin C. These attributes, along with the gentle cleansing properties of lemon, help your body to stay fresh and healthy, creating a summer glow.

These lemon squares are a deliciously balanced treat of tart and sweet and so easy to make. The best part (besides their deliciousness) is that you don’t have to turn on the oven in the middle of summer!

LIVING LEMON SQUARES Yields 15 squares For the bars: 3 cups almonds

Audrey Barron is a raw food chef, health motivator, nationally certified massage therapist, ATMAT practitioner and herbalist. Owner of Be Bliss Healing Therapies, she provides holistic healing services and education to her community and beyond. Find out more at BeOfBliss.com.

1¼ cup dates, pitted and chopped ½ teaspoon salt Zest from 3 lemons ¼ teaspoon vanilla ⅔ cup coconut flakes

To make frosting, blend all ingredients in blender until smooth and creamy, using spatula to push mixture back down as it migrates up the sides of the blender.

For the frosting:

Spread frosting over bars and sprinkle with coconut flakes and lemon zest.

2½ tablespoons fresh lemon juice

1 cup cashews 2½ tablespoons lemon juice

Keep refrigerated for up to 5 days; freeze for up to 2 months.

1 teaspoon raw honey

Equipment Food processor, blender (high-speed preferable), zester, chef’s knife, glass baking dish and measuring cups and spoons

3 tablespoons water

edible indy

Put in refrigerator to chill and set for an hour. Serve and enjoy!

1 tablespoon coconut oil ⅛ teaspoon vanilla extract

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To make bars, process almonds in your food processor until you have a fine powder. Add salt, dates, zest, vanilla and lemon juice and process until you have flaky “dough” that sticks together when you pinch it. Put mixture into large bowl and add coconut flakes, mixing in with hands. Press your dough into a shallow square glass dish or pan until even. Set aside.

Summer 2013

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