Edible Indy Summer 2015 | No. 16

Celebrating the Bounty of Bloomington, Carmel, Columbus, Indianapolis and Beyond

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Eat. Drink. Read. Think.

Local.

Issue Sixteen

Summer 2015

Composting x Local Heroes x Rain Barrels x Soil Member of Edible Communities

NATURE NEED NOT BE A STRANGER

Before our lives were so convenient, they were authentic. We woke with the sun, worked with our hands and slept under the stars. That may not be where we live anymore, but it’s a nice place to visit.

Get the guide at Colorado.com 52

edible INDY summer 2015

Contents 2

HOOSIER THOUGHTS

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FROM THE EDITOR’S TABLE

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HAVE YOU HEARD Growing in the Dark

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FROM THE GOOD EARTH Savanah Farms, Nashville

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WHAT’S IN SEASON Pack-and-Go Fare

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GREEN THUMB The Dirt on Gardening

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KIDS’ TABLE Indiana Strawberry – Ready to Pick!

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AT THE BISTRO Eggshell Bistro

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LOCAL HERO AWARD WINNERS

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EDIBLE ENVIRONMENT Circle City Rain Barrels

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GARDENING Home Composting

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FARMACY Caprini Creamery

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EDIBLE DESTINATION Oldenburg, Indiana

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EATS Life Preserver

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LAST BITE Voices of a Generation

RECIPES 8 Dijon Sweet Potato Salad 9 No-Marshmallow Peanut Butter Crisp Rice Treats 9 Vegan Pesto Chickpea Wraps 32 Nicky Blaine’s Midori Mule 36 Almond Milk 43 Spicy Green Tomato Salsa 44 Pickled Hot Peppers Photography on cover and this page by Cassie Tam. Table of contents photograph taken at Eggshell Bistro, Carmel. edibleIndy.com

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Hoosier Thoughts

edible INDY

Edible Indy welcomes all.

We are #openforservice.

Hoosier Hugs, Jennifer & Jeff Rubenstein

publisher Rubenstein Hills LLC editor in chief Jennifer Rubenstein cfo Jeff Rubenstein managing editor Rachel D. Russell Get the above sticker with a $10 donation at OpenforService.org. Consider supporting a campaign to celebrate businesses that oppose discrimination of any type.

copy editor Doug Adrianson designer Cheryl Angelina Koehler web designer Edible Feast

From the Editor’s Table

All best,

Rachel D. Russell Managing Editor Edible Indy

Give the gift of Edible Indy to someone—even yourself—delivered right to your door! $32 for one year (four issues) or $52 for a two-year subscription (eight issues). Subscribe online at EdibleIndy.com 2

edible INDY

summer 2015

advertising

Photo by Kelly MacKinnon

“Choose a job you love, and you will never have to work a day in your life.” I wonder about the veracity of this famous quote a great deal, particularly when I’m devoting late nights to Edible Indy. And I always reach the same conclusion: Confucius was right.

It doesn’t feel like work to listen to a goat farmer profess her love for the creature while looking out at the open land, or to edit a piece on digging in the dirt. It doesn’t feel like work to visit a local farm wanting to offer the freshest clean produce or to listen to one of our photographers talk about the perfect shot. It doesn’t even feel like work when Jennifer and I are emailing each other in the middle of the night over tiny details just hours before the magazine must go to production. In the end, local products will be promoted and purchased, local farms will be visited and their importance understood and readers will learn new things and may even undertake a venture.

Thank you for making Edible Indy part of your life. Without people like you who read our magazine and support us, this would feel like work. And we would much rather do what we love.

interns Bailey Hunt, Graphics Cassie Tam, Graphics / Photography Katie Hopper: katie@edibleindy.com Audra Sternberg: audra@edibleindy.com Jennifer Rubenstein: jennifer@edibleindy.com, 317.489.9194 Please call or email to inquire about becoming an advertising partner and show your support for the local food culture in Central Indiana.

contact us Edible Indy PO Box 155 Zionsville, Indiana 46278 317.489.9194 info@edibleindy.com Edible Indy is published quarterly (March, May, September and November).

Distributed throughout Central Indiana and by subscription elsewhere. Subscriptions are $32 for one year/four issues and can be purchased online at EdibleIndy.com or by check to the address above.

Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, then you probably have not had enough wine with your healthy food. Please accept our sincere apologies and, if it’s important, please notify us! Thank you.

No part of this publication may be used without written permission from the publisher. © 2015 all rights reserved.

3333 South Walnut St. | 812-369-3333 Hours: Mon-Sat 10-6 etcforthehome.com facebook.com/etcforthehome

edibleIndy.com

Downtown Square

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Have You Heard?

Growing in the Dark

What’s Sprouting?

CO-WRITTEN BY JENNIFER RUBENSTEIN AND AUDRA STERNBERG " PHOTOGRAPH BY AUDRA STERNBERG

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orced growing is the process of producing plants in a cool, dark indoor environment and depriving the plant of food, which forces it to thrive. And this process isn’t anything new within the gardening community. Google “forced growing” and the first result is rhubarb. According to Wikipedia, “In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds where all other light is excluded—a practice that produces a sweeter, more tender stalk.” A practice that dates back to 1817 in the “Rhubarb Triangle” of Leeds, Wakefield and Bradford, England.

The method works by eliminating the process plants use to cool down, leaving more energy for growth in a shorter period of time. Plants have a blue-green pigment, which detects light, and

when kept in the dark the plant is tricked into thinking it is still far beneath the surface. This allows for continual growth, until introduced to a light source, which slows the growth. And what does this mean for plants? Let’s look at that rhubarb again—it is a more slender, sweeter and more tender harvest than the vigorous outdoor growth.

Some farmers, chefs and home growers are experimenting with this process to grow sprouts full of robust flavor, adding more depth to culinary dishes. This is because excluding light prevents chlorophyll from forming, which can be responsible for a bitter taste.

Sprouts are young plant growth, of which the best known are Mung bean and alfalfa. Today, however, everything from chicory sprouts to radish sprouts are being grown, and even Trader Joe’s and Whole Foods sell varieties such as sunflower and pea.

The health benefits of this growing method include a higher nutritional value increasing vitamins, minerals and proteins, while reducing carbohydrate and caloric content. Additional benefits of dark growing allow for access to a year-round fresh harvest, the ability of individuals with no or little outdoor space to try their hand at planting and the flexibility to produce harvests in alternative seasonal environments or a catastrophic farming season. Look for sprouts to be popping up at a table near you.

Want to try your hand at dark growing? Here are a few tips: • • • • •

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edible INDY summer 2015 edible INDY summer 2015

Begin with sprouts easiest to grow, such as bean, broccoli, cucumber, dandelion greens, pea, popcorn, radish or rhubarb.

Soak seeds overnight to induce germination.

Plant multiple seeds in organic potting soil in medium-sized pots.

Place pots in a cool, completely dark room such as a basement or cellar.

Water every other day or when soil is dry. Water at night to eliminate any natural light exposure. The potential for mold to grow is higher due to the dark, cool air the plant is exposed to during growth. Leaving periods for the water to be completely absorbed by the plant reduces the chances that mold will grow on top of the soil.

Sprouts can be harvested between 1½ to 5 days, depending on the desired flavor and tenderness

#FairFoodRocks

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he 2015 Indiana State Fair, August 7–23, will be the greatest showcase of the past, present and future of Hoosier agriculture. The “Year of the Farmer” is dedicated to recognizing the families who make it happen and is presented by Dow AgroSciences.

As in past years, the Indiana State Fair takes pride in maintaining the staple events while finding new ways to engage visitors. The fair offers more than 140 food concessions every year, and with food being the number one reason for visitors to attend it continues to offer new places to explore culinary options. And in 2015, expect to see several enhancements to the fair experience. Fair-goers can look forward to enjoying their favorites in the Pedestrian Plaza right along Main Street. The Plaza will be a beautiful streetscape addition and gateway into the Indiana Farmers Coliseum, and will undoubtedly become the new people watching location.

The Purdue Extension Agriculture and Horticulture Building will be a great hub for all things local. There will be 4-H exhibits, cooking and educational demonstrations on the Red Gold Culinary Stage, sample stations and the Hoosier Marketplace that will exhibit local Indiana food products. And don’t forget about beverages: Over the

past few years there has been a boom in craft beer and wine production and the State Fair has noticed. This will be the second year for the Indiana Beer and Wine Exhibit in the Grand Hall.

The 2015 Indiana State Fair will not disappoint and in between the many opportunities to devour all your fair favorites you will find many chances to interact with the people who produce our food and to learn what that takes. Plan your fair experience in advance and make sure to download the Indiana State Fair app and follow the Indiana State Fair on social media for updates!

Facebook: Indiana State Fair Instagram: indystatefair Twitter: IndyStateFair

A FEW SHOUT-OUTS FROM OUR FOLLOWERS ON SOCIAL MEDIA. Follow us on social media for your chance to be featured or to win great prizes!

Facebook: edibleindy Pinterest: @edibleindy Vimeo: @edibleindy Sharing the love of @EdibleIndy Instagram #hoosierfood #hoosierlove

Join the conversation with @edibleindy on Twitter.

FarmWakerAnde @wakethefarmup We r Growin the best #herbal #teas in #Indy #Cincinnati @WindDance_wbff @Lola_botanicals @ EdibleOHValley @EdibleIndy Traders Point @TPCreamery @EdibleIndy @SmokingGoose @LocalFolksFoods @Rail_Epicurean Sending much cheesy love back to great Indy #localfood friends!

@Niceytreat opens today go grab a pop and one of these adorable Ts!! #spring #finally #Popsicles #indy #edibleindy #eathereindy

@Songwahly Random Friday fun at @r88doughnuts in #fountainsquare resulted in a copy of @edibleindy and awesome #indywelcomesall button!!! Can’t wait to wear the button all weekend for #marchmadness #loveIndy #hoosierpride #fountainsquare

@yelpindy We’re jealous of Yelper Katherine L’s pre-birthday feast at @bricsindy in Broad Ripple. (lemon custard, black cherry and blueberry scoops) #eatlocal

Fierce Headwind @fierceheadwind Good to see business doing the right thing! RT @EdibleIndy: Retweet this if you proudly serve everyone! #RFRA @rtv6

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From the Good Earth

A Truly Living Legacy

Savanah Farms STORY AND PHOTOGRAPHY BY KAREN KENNEDY ILLUSTRATIONS BY CASSIE TAM

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e all think from time to time about the legacy we might leave behind. Most of us are fortunate enough to be able to give it some thought and make a plan.

Perhaps we will leave a trust for a favorite charity or create traditions that will bring our family together for years to come. Or maybe we’ll just be the best we can be for our friends and family, be kind to strangers and hope we are remembered with love.

Yet some of us are taken before we can make a plan for our legacy. And this was the case for Savanah Chavez. A bright, kind and generous spirit who grew up in Nashville, Indiana, the daughter of Sam and Susan Chavez and sister to Tony, Sam and Ian. She went to Ivy Tech and studied nursing. She married and gave birth to a daughter, Chloe, when she was 24.

From the time she was a child, Savanah felt empathy for every creature, whether it was an impoverished neighbor kid or an injured squirrel on the side of the road. She felt the pain of others deeply and did everything she could to remedy it. Due to Sam’s work as an international law specialist, the Chavez family spent a great deal of time in Mexico.

While the rest of the family enjoyed their time there, Savanah could not. She was too disturbed by the poverty she saw.

She loved all living things and told her father of her dream of creating a greenhouse on a farm where she could tend to plants and find peace. As an adult, she spent her days helping others full-time at a clinic called Volunteers in Medicine in Bloomington.

But on a chilly evening in February 2012, Savanah didn’t make it home from the clinic. She was hit by an impaired driver, and her bright, kind and generous spirit was taken.

Thankfully, Chloe, who was 9 months old, was with her grandparents at the time.

“We lost a shining light that day,” Sam Chavez said.

Sam and Susan took on guardianship of Chloe and Sam began to formulate a plan to make Savanah’s dream of a farm come true. A self-proclaimed “mad scientist” who Chloe’s toys are found throughout the greenhouse.

“Farmer” Sam (left) and his son, Tony, stand at the entrance to the greenhouse.

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had always tinkered with growing roses and palm trees, Sam bought a sunny two-acre piece of land in Nashville and turned his energy to creating a sustainable, organic and peaceful growing place where Chloe and the rest of the family could play, work and honor Savanah. In the summer of 2013, Savanah Farms yielded its first crop: mostly cherry and pear tomatoes.

As the brilliant and curious mind of Sam Chav digs deeper into what makes living things tick, th novative growing systems at Savanah Farms becom more sophisticated and the offerings expand. Chav on the farm almost every day, often alongside son y y imaginable herb, plus kale, chard and sunflower sprouts now flourish in the greenhouse, alongside Sam’s proudest accomplishment to date: a heart-shaped Roma-F1 tomato hybrid, named, of course, the Savanah.

The seedlings are nurtured in shredded coconut hair in an intricate vertical maze of field tiles that have watering tubes running underneath and strategically drilled drainage holes to create optimal water levels. And the water comes not from the city supply, but from 11 rain barrels on site, which hold a total of 5,000 gallons of water.

But Chavez is just getting started. He recently accepted 150 raspberry and blackberry plants from Indiana University. He dug a pond on the property and plans to grow asparagus and Niagara grapes. He’s inoculated shiitake spores into oak logs to grow mushrooms and has a banner crop of sunflower sprouts that Josh Horrigan from Anna Belle’s Garden, in Indianapolis, will market for him. And, after being told last year about how difficult it was to raise tilapia, he decided to give that a try as well.

“I thought to myself, ‘You’re a fish. What do you want? You want water, food and oxygen.’ I give them plenty of all of those things,” said Chavez.

After a few rather epic failures, he now has two tanks of thriving tilapia fry. He feeds them a diet of organic greens and high protein cat food. He sells them in breeding pairs and harvests their waste in an emulsion tank to use as organic fertilizer for the greenhouse plants, bringing the farming full circle.

And as Chavez expands the operations at Savanah Farms, he continues to look for better, smarter, more efficient ways of doing things.

“It’s literally impossible to grow what we grow for less energy and with less water,” said Chavez. “And I am fascinated by a plant’s will to survive.

Even when we make mistakes, the plants always seem to come back. We share that will.”

And as Chloe celebrates her fourth birthday this year, she will have a place to also celebrate her mother.

“The greenhouse was my therapy. I started on it almost immediate and I worked on it probably a hundred hours a week. It’s all about leavin a legacy,” said Chavez. “If I can make this into a profitable venture, Chl will always have a connection with her mom, and her mom’s farm ca provide for her.”

Top to bottom: The unique growing system allows for ideal water levels for each individual plant. Tony shows the strength of the root systems that develop in the coconut hair growing medium. Below: Tilapia

Karen Kennedy is an Indianapolis-based food writer with over 25 years’ experience in the hospitality industry in Indiana, Chicago and Vermont. She is the owner of Small Potatoes, a catering and event planning company, and the creator of the Indie Indy Foodie Tours. She, along with her dedicated team of foodies, works to promote independently owned restaurants throughout the Indianapolis area.

edibleIndy.com

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What’s in Season?

Pack-and-Go Fare

The Perfect Picnic Basket RECIPES AND PHOTOGRAPHY BY THE FITCHEN

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ummer picnics should be two things: easy and low maintenance. And the dishes shouldn’t be messy, and they shouldn’t spoil. These recipes are designed to have you packed, out the door and en route to your picnic spot of choice in under an hour. To waste a minute of summer would be a crime.

Dijon Sweet Potato Salad This recipe is dairy-, gluten- and soy-free and vegan.

Serves 4–6 1–2 pinches salt 1 pound sweet potatoes ¼ cup quality Dijon mustard 1 tablespoon olive oil ¼ teaspoon cayenne ⅛ teaspoon white pepper ¼ teaspoon sea salt ¼ cup celery, very thinly sliced 1 cup canned black beans, drained and rinsed ¼ cup fresh dill 2 tablespoons green onion, chopped finely Bring 6 cups of water to a boil in a large pot. Add a pinch or 2 of salt.

Peel and chop sweet potatoes into ½-inch square chunks. Carefully add sweet potatoes to boiling water. Cook about 10–12 minutes.

In a small bowl, combine mustard, olive oil, cayenne, white pepper and sea salt.

While sweet potatoes are still cooking, prepare celery, black beans, dill and green onion.

Boil sweet potatoes until fork tender and strain using a colander. Allow to cool.

Once cool, empty potatoes into a large bowl, add celery and mustard mixtures.

Stir to coat.

Serve immediately or store in refrigerator.

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Jordan and Clark Cord are a 20-something married couple living in Central Indiana. As food bloggers, most of their time is spent in the kitchen. Their mostly food-related hobbies include grocery shopping, trying and drinking new wines and tirelessly searching for the best Thai food in Indiana. You can follow them on their blog at TheFitchen.com.

No-Marshmallow Peanut Butter Rice Crisp Treats This recipe is dairy-, gluten- and soy-free and vegetarian.

Serves 6–8 ¼ cup honey ½ cup creamy peanut butter ¼ teaspoon sea salt ¼ teaspoon arrowroot powder 3 cups brown rice crisps ¼ cup chocolate chips (optional) Grease an 8- by 8-inch baking dish with olive oil spray or coconut oil.

In a large pot over medium-low heat, combine honey, peanut butter, sea salt and arrowroot powder. Stir until consistency thins and becomes slightly runny.

Pour in brown rice crisps and stir vigorously to coat. Place mixture into baking dish. Use spatula to press it down and smooth it out. Allow to rest for 30 minutes, preferably in the refrigerator.

Serve individually from the pan, or precut and plate to enjoy.

Optional: Melt ¼ cup chocolate chips and use a spatula to drizzle over the squares before serving.

Vegan Pesto Chickpea Wraps This recipe is dairy-, gluten- and soy-free.

Serves 2–3

1 can chickpeas, drained and rinsed 1–2 garlic clove(s) ¼ cup olive oil ¼ teaspoon black pepper ¼ teaspoon cayenne 3 tablespoons raw cashews 3 tablespoons nutritional yeast ¼ teaspoon sea salt 1 cup fresh basil 1 tablespoon lemon juice ½ medium red onion, thinly sliced 1 cup cherry tomatoes, halved Soft tortillas of choice Small handful of sprouts Drain and rinse chickpeas. Use paper or clean towels to dry them as much as possible so pesto will stick. Place in large bowl.

Set aside.

In a food processor, add garlic, 2 tablespoons olive oil, pepper, cayenne and cashews. Process until smooth. Add nutritional yeast and salt. Process to combine. Add basil and 2 tablespoons olive oil and process again. Finally, add lemon juice and process one last time. Mix pesto with chickpeas.

Slice red onion and tomatoes and mix with pesto-coated chickpeas.

Spoon chickpea mixture into tortillas. Top with crunchy sprouts. Wrap and enjoy. edibleIndy.com

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Serving All Commercial Foodservice Operations

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edible INDY summer 2015

onception to Completion

Green Thumb

Preparing and maintaining your garden soil for successful growing

THE DIRT ON GARDENING

BY JO ELLEN MEYERS SHARP, MASTER GARDENER

Grow cucumbers, beans and peas on trellises to conserve space.

Photography courtesy of National Garden Bureau

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hether you call it dirt or soil, a little TLC in a garden bed goes a long way to ensure healthy plants, tasty vegetables and savory herbs for your table.

In summer, the most important thing is to avoid soil compaction. When weeding or harvesting your vegetables, herbs and edible flowers, don’t step in the garden bed. Walking on the soil compacts it, impeding the development of roots and eliminating or reducing critical pockets of air and moisture.

When fertilizing vegetables this summer, consider using an organic product. Synthetic fertilizers feed plants, but do nothing for the soil. Throughout the summer, continue to improve the soil by adding a light layer of compost as mulch around your food plants once or twice. Compost is nature’s gift to the gardener.

Over time, compost helps cure poor-draining clay soil and fastdraining sandy soil. As it breaks down, compost improves the overall quality and texture of the soil, called tilth. It helps the soil retain adequate moisture while improving drainage. And, it feeds the billions of microorganisms in the soil that enable and nourish good root development, which results in healthy plants, making them better able to withstand environmental challenges, such as drought, insects and disease.

If you are new at growing your own food, it’s not too late to get started. You can also prepare a garden bed in fall for spring planting.

There are a couple of tracks you can take. Easy is a raised bed made just the right size for you and your family. Digging a new bed in the ground is harder, but frequently a very satisfying way to grow your own.

The Easier Way For urban foodies, a raised bed is the way to go. That’s because many yards have heavily compacted soil and knotty tree roots, which make digging difficult. Also, inside I-465, there may be concerns about lead contamination of the soil, eliminating root crops, such as potatoes and carrots from the menu. Raised beds also work well in suburban gardens.

Raised beds are the equivalent of instant gardens. Although many raised beds are framed with wood, bricks or other material, they don’t have to be. They can be as simple as a mound of soil. You should be able to reach halfway into the bed from one side, so it’s best not to make it wider than about four feet, eight to 10 inches deep.

The easy part is no digging. Define the raised bed, take the measurements, then call one of the city’s landscape suppliers and order enough planter’s mix to fill or form your raised bed. It’s just that easy.

There are other advantages of a raised bed: You don’t have to remove the grass. Just plop the raised bed right on top of the turf.

It warms up faster in spring, which means you can plant snow peas, carrots, lettuces and other cool-season crops earlier.

It drains better.

There are few to no weeds in a raised bed.

If ground is not available to you, grow vegetables in containers on the patio, deck, balcony or porch. Or participate in a community garden program.

The Harder Way This is for the blood, sweat and tears crowd that likes nothing more than getting dirty for a good cause. Whether you use a rototiller, which you can rent, or a spade, you need to dig the new bed at least 12 inches deep, breaking up clumps of soil as you go. Once the bed is dug, add at least three inches of compost, chopped leaves or rotted manure and work that into the freshly dug bed. edibleIndy.com

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Add chopped leaves to the soil in fall when the harvest season is done, or in spring a week or two before planting vegetables or herbs. During the summer, mulch vegetable plants with untreated lawn clippings.

A tried-and-true method of bed preparation is doubledigging: Remove grass and weeds from the soil surface.

Dig a trench 12 inches deep and wide. Put the soil from the trench on a tarp or in a wheelbarrow for use later.

Next to the first trench, dig the second, moving the soil into the first.

Break up clumps as you dig.

Continue digging trenches as needed to achieve the size bed you want.

Fill the last trench with the soil saved from the first trench.

Adding compost, chopped leaves or other organic matter is the best way to improve the structure, drainage and overall health of the soil.

Plant some flowers around vegetable gardens to attract pollinating insects and other good bugs.

Mulch pathways or line them with boards to keep foot traffic out of planting beds.

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Apply two or three inches of compost, rotted manure or chopped leaves to the freshly dug bed and work it in. If you do this in fall, do not work in the organic matter. Allow it to break down naturally over the winter.

Whichever method you select, make sure your vegetable garden is in full sun, with at least six hours of direct sunlight. Also, locate it close to a water source.

Vegetables need about one inch of water a week to produce well. Be sure to water the soil and not the plant. Overhead watering is wasteful because of evaporation and it can contribute to fungus diseases. Soaker hoses or a drip irrigation system work well.

Jo Ellen Meyers Sharp manages to grow vegetables in raised beds and containers on her urban plot in spite of two dogs, squirrels, raccoons and opossum. She blogs at HoosierGardener.com.

Soaker hoses and drip irrigation put the water where it’s needed most: the root zone.

LOCALLY SOURCED. SEASONALLY INSPIRED. breakfast, lunch and unique cold press juices located in the heart of Broad Ripple Village

908 E. Westfield Boulevard | www.thegardentable.com

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May 2 – Sept. 26

Hours 8 to 11:30AM

Don’t walk on the garden beds to avoid compacting the soil. Compacted soil inhibits the growth and development of roots and impedes drainage.

One of the

Location Center Green at the Palladium in Carmel (corner of City Center Drive and SW 3rd Avenue)

LARGEST MARKETS IN THE STATE WITH 64 FOOD VENDORS

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Mesclun, lettuce, spinach, kale and other greens can be grown early in the season for spring and summer harvests, and again in late summer for fall salads.

If space is limited, grow vegetables and herbs in pots.

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Kids’ Table

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edible INDY summer 2015

Your Central Indiana source for functional, reliable water features, aquaponic systems, and other homesteading/ survival products

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At the Bistro

The devil is in the detail

Eggshell Bistro

BY RACHEL D. RUSSELL PHOTOGRAPHY BY CASSIE TAM

tep inside Eggshell Bistro and it’s hard to miss the 100-year-old telephone on the pastry case. It’s one of the restaurant’s many handpicked details curated by Larry Hanes.

Hanes is Eggshell Bistro’s everything—owner, chef and designer. He has a background in graphic design and illustration and received his master’s degree from the world-renowned University of Cincinnati College of Design, Architecture, Art and Planning. And let there be no doubt—this background in design is the essence of his bistro.

“It’s a thing that a lot of designers talk about doing [opening a restaurant]. It incorporates a lot of different aspects of design, branding and advertising.”

With this in mind, Hanes’ bistro is brimming with just the perfect amount of eccentric, one-of-akind accoutrements, many of which are used on a daily basis in his kitchen.

Amongst his prized possessions is a Sunkist juicer he purchased for $10 in Cincinnati years ago that he says is now worth around $3,000. Once used to make fresh juice for his children at home, it now belongs to the bistro, where he uses it to provide his patrons with the best and freshest orange juice. There’s also a 1920s porcelain cheese cutter made in Cincinnati that Hanes claims works much better than current ones, and antique whisks he uses daily.

There’s a 1900s French, gas-powered crêpe maker bought from someone who said his great-grandfather determined it was the one item he couldn’t leave behind when he emigrated to the United States; Hanes plans to use this in house someday soon.

And then there’s the early 1900s Gonon-Gironde French chef ’s knife, which Hanes can’t talk about

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O U R G U I D E I S O N LY A PA R T I A L L I S T

FARMS 1

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Brothers Beef Columbus 1020 N. 850 E. 812.343.8119

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Carley Elk Farm 29113 Haworth Rd. Atlanta 765.552.9999 elk4u.com

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Distelrath Farms 6302 E. Raymond St. Indianapolis 317.478.3735 DistelrathFarms.com

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Driving Wind Blueberry Farm 6410 N. Michigan Rd. Indianapolis 317.257.3001

Eskenazi Health Sky 720 Eskenazi Ave. Indianapolis 317.880.3300

10 Ewenique Icelandic Sheep Farm 17403 S. 500 W. Seymour 812.521.1751

Balanced Harvest Farm 8755 W. Range Rd. Needham 317.517.4240

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Apple Works Orchard 8157 S. 250 W. Trafalgar 317.878.9317 Apple-Works.com

Dunbar Heritage Far 4500 S. 500 W. Lebanon 765.676.5239

Anderson Orchard 369 E. Greencastle Rd. Mooresville 317.831.4181 AndersonOrchards.com

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Fiedler Family Farms

14056 E. SR 66 Tell City 812.836.4348 FiedlerFamilyFarms.co

12 Full Circle Farm

S. 775 E. Whitestown TheFullCircleFarm.com

13 Good Life Farms 12050 Walters Rd. Martinsville 317.716.8056 GoodLifeFarms.com

14 Grabow Orchard

6397 IN-13 Pendleton 765.534.3225 GrabowOorchard.com

15 Harvestland Farm

6775 SR 32 Anderson YourMarketGarden.org

T O F T H E H U N D R E DS O F L O CA L G ROW E R S , P RO DU C E R S A N D A RT I SA NS T H ROU G H OU T C

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16 Heskerlew Farm 9015 S. Gore Rd. Bloomington 812.327.7391

Farm

17 Hunter’s Honey Farm 6501 W. Honey Ln. Martinsville 765.537.9430 HuntersHoneyFarm.com

18 Hunt’s Four Corners Farm 4013 E. 300 N. Greenfield 317.326.2627 Hunts4Corners.com

26 Rhoads Farm 339 Mt. Liberty Rd. Nashville 812.988.0041

27 Schacht Fleece & Meat Farm 1470 E. Schacht Rd. Bloomington 812.824.6425 SchachtFarm.com

28 Seldom Seen Farm, Inc. 2525 N. CR 425 E. Danville 317.509.7828 SeldomSeenFarm.com

s 19 Kelsay Farm Tours, LLC 6848 N. 250 E. Whiteland 317.535.9150 KelsayFarms.com

om

20 Landess Berry Farm 6000 W. County Rd. 700 S. Daleville 765.759.9937 LandessFarm.com

m

g

21

Loveland Farms 5820 S. Shore Dr. Nashville 812.988.2958

22 Maple Valley Farm 3330 W. Maple Grove Rd. Bloomington 812.876.5023 maplevalley.howard familyenterprise.com

23 Marble Hill Farm 8101 S. Victor Pike Bloomington 812.824.7877

24 Musgrave Orchard & Co

29 Seven Acre Farm 11425 S. Jonesville Rd. Columbus 812.344.2097

30 Simpson’s Farm Market 1725 Wampler Rd. Martinsville 765.349.4857 SimpsonFamilyFarm.com

31 Smith Farms 1465 N. County Rd. 800 W. Frankfort 765 296 9554 SmithFarmsIndiana.com

32 South Circle Farm 2048 S. Meridian St. Indianapolis southcirclefarm.com SAT 10AM-12PM

33 Spencer Farm 7177 E. 161st St. Noblesville 317.776.1560 SpencerBerryFarm.com

34 Stout’s Melody Acres

8820 N. Old SR 37 Bloomington 812.339.5006 MusgraveOrchard.com

1169 N. SR 135 Franklin 317.554.9211 StoutsMelodyAcres.com

25 Nay-ture’s Hilltop Farm

35 Stranger’s Hill ORGANICS

36 Stuckey Farm Market

19975 Hamilton Boone County Rd Sheridan 317.769.4172 StuckeyFarm.com

37 This Old Farm 9572 W. County Rd. 650 S. Colfax 765 342 2161 ThisOldFarmInc.com

38 Traders Point Creamery 9101 Moore Rd. Zionsville 317.733.1700 TPFOrganics.com

39 Tuttle Orchard 5717 N. 300 W. Greenfield 317.326.2278 IndianapolisOrchard.com

40 Tyner Pond Farm 7408 E. 200 S. Greenfield 317.446.5886 TynerPondFarm.com

41 Viking Lamb LLC 1634 E. 1000 N. Morristown 812.871.5700 VikingLamb.com

42 Willowfield Lavender Farm Lavender 6176 Smokey View Rd. Mooresville 317.831.7980 WillowfieldLavender.com

FARM markets 43 38th & Meridian Farmers Mark 3808 N. Meridian St. Indianapolis THU 4PM-6:30PM

44 Artisans Foodworks Market 9600 N. US Hwy 31 Columbus ArtisanFoodworks.com

3RD SUN OF EACH MONTH 12PM-3PM

5883 Hamilton Creek Rd. Columbus 812.480.7767

2815 Louden Rd. Bloomington 812.876.6520

45 Big City Farms

907 E. Michigan St. Indianapolis BigCityFarmsIndy.com SAT 10AM-12PM

C E N T R A L I N D I A NA . F O R A C O M P R E H E N S I V E L I S T , P L E A S E V I S I T E D I B L E I N DY . C O M 46 Bloomington Community Farmers’ Market

d.

401 N. Morton St. Bloomington TUE 4PM-7PM SAT 8AM-1PM

47 Broad Ripple Farmers’ Market 1115 Broad Ripple Ave. Indianapolis SAT 8AM-12PM

48 Brownsburg Farmers Market 61 N. Green St. Brownsburg THU 4:30-7PM

49 Carmel Farmers’ Market 5 Center Green Carmel 317.710.0162 CarmelFarmersMarket.com

50 Columbus Farmer’s Market Brown St. between 5th & 8th St. Columbus SAT 9AM-12:30PM

51 Crooked Creek Farmers Market 7003 N. Michigan Rd. Indianapolis SUN 11:30AM-3PM

52 2 CUE Farm at Butler University

Butler West Campus (Bulldog Rd.), south from 52nd St. & Lester St. Indianapolis Legacy.Butler.edu THU 4PM-6PM

53 Danville Chamber Farmers’ Market Old U.S. 36, West of Court House Danville SAT 8AM-12PM

54 Discover Downtown Franklin Farmers’ Market et

78 S. Jackson St. Franklin DiscoverDowntownFranklin.com SAT 8AM-12PM

55 Eskenazi Health Farmers’ Market 720 Eskenazi Ave. In front of the hospital Indianapolis 317.880.3300 TUE 11AM-1:30PM

M

56 FARMERS’ Market at the Fairgrounds 602 N. Apple St. Greenfield SAT & WED 8AM-12PM

57 Farm to Fork at Normandy FarmS 79th & Marsh Rd. Indianapolis FRI 4PM-7PM

67 Saxony Market

131st St. & Olio Rd. Fishers 317.770.1818 saxonymarket.com

58 Fishers Farmers’ Market Nickel Plate Amphitheater 6 Municipal Dr. Fishers 317.578.0700 fisherschamber.com

68 SLOW FOOD GARDEN AT WHITE RIVER STATE PARK 801 W. Washington St. Indianapolis GrowingPlacesIndy.org

SAT 8AM-12PM

59 The Green Market at Traders Point Creamery 9101 Moore Rd. Zionsville FRI 5PM -8PM

60 Greenwood Farmers Market 525 N. Madison Greenwood SAT 8AM-12PM WED 2:30-6PM

61 Growing Places Indy 727 N. Oriental St. Indianapolis GrowingPlacesIndy.org THU 4PM-7PM

6 Jewish Community Center 62 6701 Hoover Rd. Indianapolis SUN 10AM-1PM

63 3 The Market at Hague 7800 N. Hague Rd. Indianapolis SAT 8AM-12PM

64 Noblesville Farmers’ Market Corner of Conner and 8th St. Noblesville 317.776.0205 NoblesvilleMainSt..org SAT 8AM-12:30PM

65 Original Farmers’ Market at the City Market

69 Zionsville Farmers’ Market

Corner of Main St. & Hawthorne Zionsville SAT 8AM-11AM

70 Wilson Farm Market 1720 E. 256th St. Arcadia 317.758.5734

MON-SUN 9AM-6PM

SPECIALTY FARMS 71 Capriole Goat Cheeses 10329 New Cut Rd. Greenville 812.923.9408 CaprioleGoatCheese.com

72 English’S Buffalo Farm 6432 N. US Hwy 231 Bainbridge 765 522 7777 EnglishsBuffaloFarm.com

73 Fischer Farms 742 Crestwood Dr. Jasper 812.481.1411 FFNatural.com

74 Greystone Farm 15412 Wilson Creek Rd. Lawrenceburg 812.926.2132 7 DAYS 11AM-7PM

222 E. Market St. Indianapolis WED 9:30AM-1:30PM

66 Plainfield Chamber Farmer’s Market On the lawn of the Plainfield Friends Meeting 105 S. East St. Plainfield WED 4PM-7PM

75 Miller Family Poultry 1113 N. Terrace Rd. Thorntown 317.645.6001

76 Minnetrista Farmers Market 311 W. St. Joseph St. Muncie 765.282.4848 Minnetrista.net SAT 8AM-12PM WED 3:30PM-6PM

Proudly celebrating the cultivation of local Hoosier food from seed to HARVEST, Edible Indy brings you the 2015 Farm Market Guide.

THIS GUIDE IS POSSIBLE THROUGH PARTNERSHIPS WITH GIANT EAGLE MARKET DISTRICT, ESKENAZI HEALTH, THE INDIANA STATE FAIR AND TYNER POND FARM.

31 37

76

5

70

36

75

20 15

8

33 12

48 53 28 66

49

59 38 69

64

14

58 67

62 63 51 47 65 7 6 3255 57 9 43 3 52 61 68

39 56 40 18

41 42

60

1 19 34

30 13 17

3 2

46 24 16 22 35 23 27

21

26

44 25 29 50 4

BEYOND CENTRAL INDIANA 10

71 72 73 74

BAINBRIDGE GREENVILLE JASPER LAWRENCEBURG 11 TELL CITY

Celebrating the bounty of Bloomington, Carmel, Columbus, Indianapolis and Beyond Over 3,000 pork producers call Indiana home. Hoosiers and visitors alike delight in Indiana pork dishes such as the infamous pork tenderloin, BBQ, hot dogs, sausage, bacon and even the delicacy of head cheese. Pork

is such a cultural staple in the state, that even Dave Matthews of the Dave Matthews Band arrives with requests for Indiana Pork. Celebrate your summer with this local, fresh and simple recipe straight from the farm, Tyner Pond Farm that is.

FOR THE HONEY SOY SAUCE MARINADE

8 TABLESPOONS OF SOY SAUCE 2 TABLESPOONS SHERRY WINE 1 TEASPOON OF SESAME CHILI OIL JUICE OF 1 LIME 2 TEASPOONS SUGAR 2 TEASPOONS RICE VINEGAR 1 TEASPOON OF FRESH GRATED GINGER 5 TABLESPOONS OF HONEY

For the Pork

1 POUND GROUND PORK 1 TABLESPOON OLIVE OIL 1 CLOVE OF GARLIC, MINCED 2 GREEN ONIONS, CUT ON A BIAS 1 CARROT, DICED 1 STALK OF CELERY, DICED PINCH OF WHITE PEPPER BIBB LETTUCE HANDFUL CILANTRO, CHOPPED

Place marinade ingredients in sauce pan, except honey. Heat on low heat. Whisky in honey. Pull the marinade from the stove and chill.

After the marinade has been chilled, mix half of the marinade with the ground pork. Set in fridge for 20 minutes.

Heat skillet on medium-high. Add a tablespoon of olive oil. Add ground pork. Cook for a few minutes and add garlic, green onions, carrots, and celery. Add pinch of white pepper. Cook until pork is crumbled and veggies are slightly tender.

Spoon the ground pork on top of the Bibb lettuce and top with remaining honey soy sauce Marinade and fresh cilantro.

TYNER POND FARM

ESKENAZI HEALTH

INDIANA STATE FAIR

A progressive farm just 25 miles east of Indianapolis where we raise grassfed beef, pork, chicken and eggs using natural farming methods. Being an integral part of the local food movement is one of two important aspects of our farm; the other is complete dedication to sustainable farming methods. Inspired by Joel Salatin and Holistic Management principles, our approach to farming is natural and sustainable, for healthier land, livestock and customers. Our mission is to make it easy for people to have access to local, drug-free, delicious meats in Central Indiana.

That’s why we deliver for free within 50 miles of our farm. Learn more at TynerPondFarm.com.

The Sidney & Lois Eskenazi Hospital and Eskenazi Health campus feature art and garden spaces to enrich the lives of patients, visitors, staff and the community. It is the hospital you deserve, with a one-of-a-kind sky farm and advanced efficiency and environmental design. Designed to elevate the soul while caring for the body, Eskenazi Health is unlike any health system. For more information, please visit EskenaziHealth.edu.

The Indiana State Fair is the greatest 17-day event showcasing the past, present & future of Hoosier Agriculture! They will be celebrating agriculture, youth and education throughout the event with this year being dedicated to the distinguished Indiana farm families who make it happen. The Year of the Farmer, presented by Dow AgroSciences, will honor these families and gratefully introduce those who have committed their lives to producing food, fuel and fiber through the innovation of their farms, future and communities.

Come out for a visit August 7-23 and celebrate the Year of Farmer!

T H I S G U I D E I S B R O U G H T T O Y O U I N PA R T N E R S H I P W I T H

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Larry Hanes behind the counter at Eggshell Bistro.

Left: The Kyoto cold drip coffee maker is at the center of the bistro. Hanes uses the state-of-the-art contraption to brew coffee up to two times per week in the summer. Patrons can watch the drip in action while dining as it takes up to 15 hours to brew, one drop at a time.

The 100-year-old phone is functional.

One of Hanes’ great finds—a vintage Sunkist juicer.

18

edible INDY summer 2015

Two old-fashioned wire whisks used by Hanes and his most prized possession—an early 1900s Gonon-Gironde French chef’s knife.

enough. And for good reason. The feel of it in the hand is superb, making even a novice feel like they could create a masterpiece with the hand-forged virgin steel blade.

A host of eye-catching objets d’art surrounds these utilitarian, antique kitchen items. For example, a 1920s toothpick holder from a hotel in Nice, France; an antique mirror running the length of the back wall; a trophy for a fruit arrangement competition held in California; a Kyoto cold drip coffee maker; a vintage magazine stand; countless serving trays; a vintage coat tree; table legs from a speakeasy in upstate New York that weigh 82 pounds each; and all original signs and prints covering the walls. Everything has a story and everything belongs.

And while it seems Hanes opened his bistro as a place to showcase his obsession with design, he also cooks. And he cooks very well.

Eggshell Bistro was named one of Indianapolis Monthly magazine’s top 10 best new restaurants in 2012. Hanes is not a professionally trained chef, and he attributes his knowledge of food to his upbringing. He grew up on what he calls a gentleman’s farm; his dad was a banker, and they had seven acres inside of a subdivision in southern Ohio. Their land had everything from chestnut trees to grapes, plus a full garden and cattle.

“My dad had good curiosity,” Hanes said, as he remembered eating “unusual” Asian vegetables and Limburger cheese as a child.

And as a college student, Hanes and other student artists would head to the library and research cookbooks to come up with a themed dinner night. Then, one student would host and plan every detail from the music to the menu.

As to Eggshell Bistro’s offerings, they’re as distinctive and fascinating as the scenery. When asked about why he chose the items on his menu Hanes said the goal is to “Not lose quality and maintain a realistic timeframe to create something for somebody. And to use the best ingredients I can.”

Hanes treats his menu much like he would an artist’s portfolio, mixing food together carefully, drawing from his childhood and college experiences, including his 19 years as a vegetarian. The food choices cover the globe—Moroccan, Spanish, Italian, Egyptian, French—and each dish is as detailed as his bistro’s space.

As to locally sourced ingredients, Hanes says he will definitely use local if it’s of superior quality. Currently, he works with Goose the Market for sausages and bacon, Rene’s Bakery and Brotgarten for breads, Bendwater Greens for microgreens and Spring Valley Farm for Amish, free-range eggs.

Let there be no doubt Hanes has created something special with Eggshell Bistro. It’s where Old World meets New and design and function work together.

If you’d like to know more about Larry Hanes and Eggshell Bistro, visit EggshellBistro.com. You can also call the bistro if you like. The 100-yearold phone is tied to Google and Hanes can listen to your message.

Eggshell Bistro is located in Carmel City Center, 51 W. City Center Dr., Carmel. Open W– F 7am–1pm, Sa and Su 7am–2pm. Closed M and Tu. 317.660.1616.

Rachel D. Russell is the managing editor of Edible Indy. She has a passion for food, second only to writing, and enjoys hearing about how food has shaped lives. She is always interested in comments and ideas for new stories. She can be reached at editor@edibleindy.com. edibleIndy.com

19

VISIT HAMILTON COUNTY MARKETPLACE Explore a marketplace of local favorites and farm-fresh flavors in Hamilton County. Pack a picnic dinner with farmer’s market fare for a sunset summer concert, enjoy an icy treat to go, wash down a burger with a craft pint or find essential ingredient for a dish at home. Hamilton County’s local chefs and artisans create concoctions to appeal to every appetite.

Nationally acclaimed Top 5 NY Chocolate Show Innovations using amazing premium chocolate, gelato too!

Come stir your spirit.

Two Locations 301 Carmel Dr., Carmel and Historic Indianapolis City Market 222 E. Market St., Indianapolis 317.518.8842 ChocolateForTheSpirit.com

A locally owned sharing plates restaurant and bar serving lunch and dinner Monday through Saturday for guests 21 and over. Divvy's contemporary American cuisine is served in a unique atmosphere and is a dining experience to be shared.

71 W. City Center Dr., Carmel 317.706.0000 DivvyCarmel.com

GJBC is a destination for those who love handcrafted beers, spirits and wines paired with delicious pub food. Serving unique beer experiences with pride in the heart of downtown Westfield.

110 S. Union St., Westfield 317.804.5168 GrandJunctionBrewing.com

Our boutique winery lets you taste, purchase or make your own. Tasting bar is open six days a week. Live music and Karaoke on the weekends.

7350 Village Square Ln., Ste. 200, Fishers 317.585.9463 HarmonyWinery.com

Providing a unique culinary outlet using local ingredients in our house made foods, drinks and grocery items while offering retail items from beloved food and beverage artisans from the great state of Indiana.

211 Park St., Westfield 317.804.8555 RailEpicureanMarket.com

A Slice of B a on a plate authentic British lunches and all day High Tea in a tearoom. Traditional British recipes made in-house from local ingredients or genuine imports. Theme nights, parties and group catering.

30 N. Rangeline Rd., Carmel 317.565.9716 TinasTraditional.com

Specializes in scratch made pastries, French macaroons, craft cookies, custom birthday and wedding cakes, full espresso bar and unique and approachable breakfast and lunch items, from scratch soups and ever changing creative breakfast and lunch specials.

303 E. Main St., Westfield 317.804.8200 UnionBakingCo.com

A specialty shop of oils, vinegars, spices and gourmet products. We offer tasting events, cooking classes and custom made gift baskets. Bon Appétit!

Hamilton Town Center 13185 Harrell Pkwy, Ste. 150, Noblesville 317.219.3423 VomFassHTC.com

An independently owned and unique eatery situated in the historic Andrew Carnegie Library in the Carmel Arts and Design District. Enjoy lunch and dinner in a casual, family friendly dining area, neighborhood pub downstairs or outdoor deck.

40 E. Main St., Carmel 317.573.4444 WoodysCarmel.com

www.ChocolatefortheSpirit.com

20

edible INDY summer 2015

Local Heroes

Edible Indy Celebrates Central Indiana’s 2015 Local Hero Award Winners Edible Indy proudly announces the winners of the fourth annual Local Hero Awards. These awards are based on peer nominations through online voting from October through November the previous year.

This year’s voting had the largest number of nomiREXMSRW MR JSYV ]IEVW GSR¿ VQMRK XLEX SYV GSQQYRM ty truly believes in giving their local heroes credit for the hard work and dedication they give daily to continue the mission of the local food movement.

And the winners are…

Best Local Restaurant Bluebeard Indianapolis This local farm-to-fork restaurant is inspired by what is local and fresh. They proudly support producers such as Big City Farms, Fischer Farm, Growing Places Indy, South Circle Farm, Traders Point Creamery and many more Indiana artisans.

Recently nominated by Food & Wine magazine as one of the best Great Lakes chefs, Chef Abbi Merriss works tirelessly to create mouthwatering culinary dishes that will inspire you to come back time and time again. Visit them for lunch or dinner throughout the week.

653 Virginia Ave., Indianapolis BluebeardIndy.com

edibleIndy.com edibleIndy.com

21 21

Best Local Chef Chef Alan Sternberg Cerulean Restaurant, Indianapolis

EI: What does “local” mean to you?

Chef Sternberg: Local means looking for the best product around me that I can afford FY] -X QIERW ¿ RHMRK UYEPMX] passion in my neighbors and taking care of them.

EI: What is one staple you always have in your refrigerator?

Chef Sternberg: At home, hot sauce. I love it and after more than a decade of spicy staff meals, it’s never far away. At the restaurant, I try to keep several types of vinegars and acids around. Balancing sour and bitter isn’t thought about as much as sweet and salty, but it’s just as important.

EI: What is your favorite local Hoosier food item?

Chef Sternberg: Pork is king. No animal is as versatile as a pig. They’re absolutely delicious.

EI: Being nominated a hero, who is your hero and why?

Chef Sternberg: My wife, Audra, is my biggest hero. She lets me put in the 70-hour weeks. She takes care of our kids while I’m working. She coordinates my life, really. She’s always in my corner and has helped me be a better person.

Find Alan Sternberg via: Twitter: @asternberg13 Facebook: alan.sternberg Instagram: alan_sternberg

22

edible INDY summer 2015

Best Local Winery

WE’VE GOT YOUR SUNDAYS COVERED

Easley Winery

Mark and Meredith Easley EI: What does “local” mean to you?

Easleys: When it comes to things you eat or drink, “local” isn’t an address. It is where the fruit, vegetable, meat or dairy began. For 41 years Easley Winery has used grapes grown in Indiana to make our wines. We grow great grapes in Indiana and make award-winning wines from these grapes. Many of our grapes come from Jennings and Posey Counties, Indiana, and Berrien County, Michigan, all within 300 miles of the winery. We have pride in our people, product and place in the community.

EI: What is one staple you always have in your refrigerator?

Easleys: Organic milk and eggs—Easley Wines! Today, Traminette and Cranberry. Not in the fridge, but ready to be uncorked is our Chambourcin, dry red.

“A taste of NY on Indy’s South Side” Pizza by the slice 11-4pm daily

Dine-in Carry out Delivery Catering Food truck

Locally owned & operated!

Serving Local Beers 8810 S Emerson Ave

(Emerson & County Line in the Kroger shopping center)

317-865-0911

EI: What is your favorite local Hoosier food item?

Easleys: Red Gold. They are the real deal and great for Indiana.

EI: Being nominated a hero, who is your hero and why?

Meredith: My grandfather, John C. Gilmer. He was a corn, soybean, hog and cattle farmer in Wayne County, Indiana. He understood the needs of his land, LMW JEQMP] ERH LMW JEVQ XIEQ ,I [EW E ¿ WGEP [M^EVH modest, hardworking and a community leader who was grounded in his faith.

Piazza produce is proud to feature products from local farmers & artisans.

Find Easley Winery via: EasleyWinery.com Twitter: @EasleyWinery Facebook: EasleyWinery

We consider local, product we pick up from the producers while making our daily deliveries.

5941 West 82nd Street | Indianapolis | 1-800-772-7255 | piazzaproduce.com

edibleIndy.com

23

FRESH IS BEST

Best Central Indiana Brewery Sun King Brewing

Saturdays 8am-12pm May-Nov Broad Ripple Magnet High School brfm.org

EI: What does “local” mean to you?

Sun King: “All things made in Indiana.”

EI: What is one staple you always have in your refrigerator?

Sun King: Osiris is always a go-to for the Sun King Crew and a must-have in your refrigerator at all times.

Fridays xpm-8pm June-Aug 9101 Moore Rd. traderspointcreamery.com

EI: What is your favorite local Hoosier food item?

Sun King: Smoking Goose Meats.

EI: Being nominated a hero, who is your hero and why?

Sun King: We look at New Glarus Brewing as a “hero” in the craft brewery industry. They are a homegrown brewery that distributes only in XLI WXEXI SJ ;MWGSRWMR 8LI] QEOI KVIEX UYEPMX] handcrafted beers for craft beer lovers.

Saturdays 8am-12pm May-Oct Lawrence North High School 7800 N. Hague Rd. marketathague.com

Saturdays 8am-11am May-Sept.

Corner f Main >nd Hawthorne St. zionsvillefarmersmarket.org

24

edible INDY summer 2015

Find Sun King via: SunKingBrewing.com Twitter: @SunKingBrewing Facebook: SunKingBrewing Instagram: @SunKingBrewing

Best Local Farmers’ Market

Zionsville’s Premiere Event Facility

Broad Ripple Farmers’ Market Barbara Wilder, Market Master, answers Edible Indy·W UYIWXMSRW

Th e C a r d i n a l R o o m . c o m

317.550.3990

EI: What does “local” mean to you?

BRFM: Local for us is about food and means locally grown, locally raised or locally made.

EI: What is one staple you always have in your refrigerator?

BRFM: Farmers’ market eggs.

EI: What is your favorite local Hoosier food item?

BRFM: Heirloom tomatoes.

EI: Being nominated a hero, who is your hero and why?

BRFM: Ross Faris—he was a vendor and my (Barbara Wilder, Market Master) mentor at BRFM. He was a major force in bringing farmers’ markets to life in Central Indiana.

Find Broad Ripple Farmers’ Market on social media via: BroadRippleFarmersMarket.org Twitter: @BRfarmersmarket Instagram: @BRfarmersmarket Facebook: BroadRippleFarmersMarket

edibleIndy.com

25

Best Local Farm or Farmer Amy Matthews, South Circle Farm EI: What does “local” mean to you?

Matthews: To me, supporting local businesses and producers is about helping to create a more authenXMG ERH YRMUYI TPEGI XLEX MW EPP SYV S[R 8LI -RH] - know now is a much more dynamic and interesting (and delicious) place to be than the Indy I knew as a kid, thanks in large part to so many new local businesses and the people behind them.

EI: What is one staple you always have in your refrigerator?

Matthews: One staple that is always in the fridge and I can’t go without is eggs from our backyard chickens. Their diet is full of farm greens and the eggs are incredible.

EI: What is your favorite local Hoosier food item?

Saturday June 6th Downtown Anderson 1pm-7pm

$40 in advance $45 at the gate includes swag bag

20 Breweries

EI: Being nominated a hero, who is your hero and why?

ANDERSON

BREWFEST

Live Music Local Food Local Artist

WE CAN BREW IT

andersonbrewfest.com AndersonBrewFest

26

edible INDY summer 2015

1EXXLI[W 1] JEZSVMXI PSGEP JSSH MXIQW EVI E ¿ ZI way tie! I can’t choose one between my favorites— Fermenti Artisan’s kraut, Smoking Goose bacon, TradIVW 4SMRX 'VIEQIV] GLSGSPEXI QMPO %QIPME·W WYRÀ S[IV loaf and New Day Meadery’s Freethinker mead.

Matthews: I have lots of farmer heroes. One of the latest is a Canadian farmer named Jean-Martin ForXMIV ;MXL LMW TVSHYGXMZI ERH TVS¿ XEFPI EGVI JEVQ he is proving that very small farms can be incredibly IJ¿ GMIRX ,MW [SVO MW WS hopeful and instructive to those of us who are committed to being small and people-powered.

Find Amy Matthews via: SouthCircleFarm.com Photograph by Sonja Overhiser

Best Local Artisan Erin Edds EI: What does “local” mea to you?

Edds: For a long time, sim ply being local was enoug for a lot of people, but ju because it’s local doesn’t sarily mean it’s good. To me, locale GSQFMRIH [MXL UYEPMX] I\IQTPMJ] PSGEP

Indiana’s Only Chemical-Free Farmers Marke t Producers Only No 3rd Part y Products

May-Oct Fridays 4pm-7pm

Nov-Apr Saturdays 9am-12pm

7802 Marsh Rd Corner of 79th St. & Marsh Rd. Indianapolis

Fa r m t oFo r kM a r k e t.o rg

EI: What is one staple you always have in your refrigerator?

Edds: It’s in my freezer, but Husk Sweet Corn is always on hand.

EI: What is your favorite local Hoosier food item?

Edds: My favorite? How could I possibly choose a favorite? These days, I’m obsessed with Tulip Tree Creamery’s cultured butter. And Chef Bricker’s Brick House Vinaigrettes are incredible!

EI: Being nominated a hero, who is your hero and why?

Edds: There are so many people in this city that I hold up to hero status, including my amazing family.

But I’m going to have to pick Victoria Wesseler, who published the Going Local blog for many years. She [EW EQSRK XLI ¿ VWX TISTPI XS VIGSKRM^I [LEX Q] sister, Katy, and I were doing with Country Mouse City Mouse, and continues to be an invaluable mentor and friend. She has been a true advocate for the local food movement for as long as I’ve known her (almost eight years). She is truly a “Local Hero.”

37 W. Main Street Carmel, IN 46032

(317)810-1330 Peacewaterwinery.com

317.602.3828

chefjjs.com

AUTHORIZED DEALER

Find Erin Edds via Twitter: @ErinEdds2point0 Twitter: @DarkHorseDeli Facebook: DarkHorseDeli Photograph by Michelle Craig

edibleIndy.com

27

Edible Environment

Bringing back an era of using rain water

Circle City Rain Barrels

BY JULIE K. YATES PHOTOGRAPHY AND ILLUSTRATION

BY CASSIE TAM

N

ot so long ago, before commercial agricultural grew so large, rain barrels were a common fixture in family yards. Usually just a large receptacle that caught rainwater, people used them for gardens or even to provide water for animals, such as chickens. Andy Cochran, owner of Circle City Rain Barrels, would like to see that era return.

Cochran launched Circle City Rain Barrels in 2011 after coming to a crossroads in his life. Dissatisfied with his job at the time, he found himself drawn to the culture of the locally grown food movement.

“We are so disconnected from our food sources in this country,” he says, “and we are just getting back to being aware of where our food is actually grown.” After a stint of volunteering, he landed an apprenticeship at the Wishard Slow Food Garden at White River State Park.

While working at the garden, which is maintained by the nonprofit organization Growing Places Indy, he was intrigued by the use of rain barrels. He saw firsthand how important water management was to urban gardening and developed an appreciation for water preservation. During that time, Laura Henderson, founder of Growing Places Indy, and her husband, Tyler, were assembling rain barrels to be used at the garden and for purchase by other interested individuals. As their organization grew, the couple became too busy to continue the rain barrel operation. Cochran saw the need for a local rain barrel provider, seized the opportunity and Circle City Rain Barrels was born.

“I had an itch to create something on my own, but also a true passion for water conservation,” Cochran says. “We don’t have an endless supply of water, and we aren’t that smart about water usage—so why not save a gallon if we can?” He points out the rise of recycling: “It started out very small and look what it has grown into.”

The rain barrels of today are filled with rainwater diverted from house downspouts by a fill tube. A spigot is inserted into the containers along with an overflow valve to divert excess water away from the home. Water collected from rain barrels displaces hose usage and over time can decrease water bills. Collected rainwater can be used for gardens and house plants as well as washing cars. While unsuitable for human consumption, many people use it to wash their dogs in addition to filling up the pet’s water bowl. Cochran says, “Since it comes straight from the sky, the water doesn’t contain any harmful contaminants such as chlorine or other chemicals.”

The rain barrels that are offered by Circle City are undeniably more sophisticated than an old oil drum that might have been used in past years.

Customers have several options ranging from a $40, 55-gallon plastic “Do It Yourself ” model, all the way to a beautiful oak barrel that includes a platform and installation for $320. The plastic versions are upcycled foodgrade containers Cochran obtains from Detroit and Ontario, but actually originate from Europe and India. Using food-grade plastic is important because it does not contain BPA (bisphenol A), a chemical that can leach into water.

When the company first began, its oak barrels came from Kentucky and had been used to hold bourbon. For the last year, they have come from two local microbreweries: Flat12 Bierwerks and Sun King Brewery.

All the barrels are equipped with a lid and mosquito netting to keep out insects and leaves. For an extra cost, diverters can be installed as well. In cold weather, barrels are “winterized” by draining and drying them.

Cochran also runs workshops that educate the public on rain barrel Andy Cochran, founder of Circle City Rain Barrels.

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edible INDY INDY summer summer 2015 2015 edible

use and how to install them. They have been sponsored by local businesses such as Pogue’s Run Grocer and Woodruff Place Flea Market, but he has also been hired to do “Barrel Parties” at private homes. Participants can personalize the plastic drums by painting them the color of their choice, while learning how using them helps the environment.

Someday Cochran would like to include a home and garden décor division and has already begun making lights and planters out of recycled metal barrel hoops. In fact, some local brides have discovered the lights are perfect for cottagechic style weddings.

And it’s very important to him to spread the word about the significance of water conservation.

“Instead of always taking from the earth, we can work smarter,” he says. To this end, someday he hopes to be able to visit elementary schools and perhaps even develop plans to help large businesses decrease their use of conventional water sources.

To learn more about Cochran and his rain barrels, visit CircleCityRainBarrels.com.

Julie K. Yates is a freelance writer and food blogger. She enjoys sharing the stories of individuals who pursue culinary-related experiences. Visit her blogs at YatesYummies.com and OrangesAndAlmonds.com.

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edibleIndy.com

29

Gardening

Turning food waste into gardening gold

HOME COMPOSTING

BY H. MICHAEL SIMMONS, PHD | GRAPHICS BY CASSIE TAM

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edible edible INDY INDY summer summer 2015 2015

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H

ome composting decomposes yard and food waste to produce humus, a stable organic amendment that improves the structure, fertility and biodiversity of the soil. Composting is no more difficult than baking a cake and includes many of the same steps: selecting a container, measuring the ingredients, stirring, cooking and stabilizing.

The simplest, most effective composting CONTAINER is a circle of hardware cloth (½-inch mesh) with a diameter of three to five feet and a height of three feet. Average cost is $30 to construct; it will last decades and all material is available at local hardware stores. This will work for urban or rural homes.

Include INGREDIENTS like dried leaves, weeds, grass clippings and food scraps sufficient to fill the container, along with soil, water and air. Do not use meat, bones or dairy products.

MEASURING is done by layering the ingredients to obtain a carbon-tonitrogen ratio of about 30:1. (There are many websites dedicated to calculating this ratio online.) Water content should be that of a squeezed sponge, and air is introduced through stirring.

The secret ingredient is the community of MICROBES (mainly bacteria and fungi) added by including a few ½-inch layers of soil between the sequences of organic matter.

When the microbes begin decomposing the organic materials, the compost will heat or COOK. When the heat begins to decrease, STIR or turn the compost and repeat until it no longer reheats on turning.

The compost is finished when it looks and smells like rich soil. Allowing it to STABILIZE for a month before using it in the garden will improve its quality.

The process from start to finish can take between one to six months, depending on ambient temperature, materials composted and number of turnings.

For more detailed information on composting please visit: cwmi.css.cornell.edu/factsheets.htm Co-founder and first chairman of the Bloomington Food Policy Council, Inc., Michael teaches the Master Composter class, the Grow Organic Educator Series, the Certificate in the Organic Management of Orchards and other horticultural classes in Bloomington, Indiana.

Nitrogen-Rich Items, or Greens, Include: Coffee grounds Eggshells Fruit and vegetable peels, seeds and cores Grass clippings Green leaves Human urine is a good source of nitrogen for the composting process, as long as it does not contain antibio

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31

Liquid Asset

Midori Mule Gives Summertime a Kick RECIPE COURTESY OF NICKY BLAINE’S COCKTAIL LOUNGE PHOTOGRAPH BY JENNIFER RUBENSTEIN

T

he Moscow Mule, popular in the 1950s during a vodka craze, has made its way back on the scene. The name refers to the popular perception of vodka as a Russian product. The Midori Mule is Nicky Blaine’s updated version of this vintage drink, perfect for sipping and enjoying in the country or in the city.

1½ ounces citrus vodka 1 squeeze fresh lime Ginger beer ¾ ounces Midori Fresh lime wedge, for garnish Pour the vodka into a copper mug or a Collins glass. Squeeze lime over vodka. Fill with ice and ginger beer. Top off with Midori. Garnish with a fresh lime.

Organic Cucumber Caiprioska 1.5 oz. Prairie Cucumber Vodka 0.75 oz. Fresh squeezed lime juice 0.75 oz. Simple syrup 3-5 basil leaves Shake and strain all ingredients into collins glass over ice Top with soda and garnish with basil, cucumber and a lime wedge.

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edible INDY summer 2015

Nicky Blaine’s 20 N. Meridian St. Indianapolis NickyBlaines.com

OTHER FARMERS’ MARKETS WORTH THE VISIT

The Original Farmers’ Market is in its 18th season at the Indianapolis City Market and boasts more than 60 seasonal vendors selling fresh eggs, meats, cheeses, produce, meats, honey, syrups, vegetable starts, flowers, baked goods and much more!

A major aspect of Growing Places Indy’s work is urban agriculture. They currently farm on five urban micro-farms in Indianapolis, totaling nearly one acre. They also offer a CSA program in addition to multiple weekly farmers’ markets located throughout Indianapolis. Visit the website for information on programs and market times.

727 N. Oriental St., Indianapolis Thursdays, 4–7pm June–September GrowingPlacesIndy.org

222 E. Market St. (between Delaware and Alabama streets), Indianapolis Wednesdays, 9:30am–1:30pm May–October IndyCM.com

Discover Downtown Franklin Farmers’ Market opened on May 9. This market features more than 35 local artisans, farmers and producers offering hundreds of local products. Find fruits, vegetables, local meats, cheeses, honey, nuts, eggs, baked goods, flowers and other fine artisan goods and wares.

The annual Noblesville Farmers’ Market, organized by Noblesville Main Street, returns for another year! The 2015 market opens on Saturday, May 9, in the Riverview Hospital overflow parking lot, located on Conner Street at the intersection of SR 32 and SR 19.

839 Conner St., Noblesville Saturdays, 8am–noon May 9–October 17 NoblesvilleMainStreet.org

Corner of Jefferson & Jackson St. Franklin Saturdays, 8am–noon May 9–October 3 DiscoverDowntownFranklin.com edibleIndy.com

33

Farmacy

For the love of goats

K

Caprini Creamery

BY RACHEL D. RUSSELL PHOTOGRAPHY BY JENNY MAE HINKLE

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edible edible INDY INDY summer summer 2015 2015

risty Kikly loves goats.

“They are my favorite animal,” she says while four adorable baby kids appear to tussle with each other in their pen.

“Are they fighting?” I ask.

“Oh, no, they’re playing.” She smiles and looks at them with genuine affection.

We continue to walk through the barn as she describes her favorite animal to me in specific detail. Once only a hobby farmer, Kikly and her husband, Mike Hoopengardner, now have 200 goats on their 57-acre piece of land, Redbud Farm, in Spiceland, Indiana.

And this acreage has been carefully cultivated. “We planted all of our own land,” Kikly proudly elaborates. That includes a 10-acre hayfield to help feed their goats along with some llamas, which provide protection and are shown at competitions by the couple’s daughter. They also use rotational grazing to sustain the soil.

The farm is populated with two goat breeds—Oberhasli and Nigerian Dwarf. The American Dairy Goat Association lists these among some of the most common milk-producing breeds in the United States. Kikly says the breeds complement each other because Oberhasli milk can have higher butterfat content while Nigerian Dwarfs produce more volume. The milk is co-mingled and has the same taste and is used to make several varieties of goat and other cheeses made onsite and sold under the name Caprini Creamery.

Amongst these goats’ milk-producing commonalities is their curiosity of humans and their love for Kikly. When we walk into the field where the kids born last spring stand, calmly rooted in the distance, they immediately make their way in a hurried and awkward trot to greet us. Presenting in all shapes, colors and sizes they begin to ram the crowns of their heads up against us, nip at our loose threads and stare at us with inquisitiveness. Kikly bends down and several of them flood up towards her.

“This is Snickers,” she says of an endearing multi-colored goat that comes closest to her. She rubs the rough fur between his eyes

Some of the goats at Caprini Creamery are Oberhaslis, a breed known for their Chambois (dark fawn) colored coat with a black dorsal stripe and black on the legs and originate from Switzerland. Nigerian Dwarfs come in a variety of colors and originate from West Africa.

and nestles him in closer to her, eventually picking him up to hold him to her chest.

Indeed, there is no doubt why these goats seem so happy and healthy. They are raised as naturally as possible, feeding off the pasture. They are 100% hormone-free and are not treated with any antibiotics unless a veterinarian says it’s necessary. They are allowed to roam freely until evening, when they are brought into the barn to protect them from predators like coyotes.

And Redbud Farm, located about 40 miles east of Indianapolis, is doing well. It’s in its fourth full year of production. The female goats, known as does, give birth in March and April. This year, around 42 kids were born. Although some farms bottle-feed the kids so they can start milking the does right away, at Redbud Kikly says they let nature take its course and the kids naturally wean around May. At that point, goat milking is in full swing until early winter.

The does are milked on site twice a day and the milk goes from a bucket milker to a bulk tank, then into a 52-gallon pasteurizer cheese vat—a piece of equipment Kikly and Hoopengardner had to special order for a pretty penny from Europe. Currently, they are milking about 40 goats, with the hopes of increasing that to 60.

Once the goat milk is pasteurized, Kikly adds cheese cultures and allows the product to incubate before she begins to make her cheeses. With a background in biology and a fascination with science, Kikly knows her business and has mastered the art of making five different chèvre cheeses, which are Caprini Creamery’s biggest sellers. They also produce bloomy rinds, semi-hard cheeses and feta. Kikly says their feta is distinct because it’s sliced and dry salted instead of being soaked in brine.

But, cheese production is just an added, delicious bonus for Kikly and her customers. It provides a way to fuel her science mind and sustain the expenses on the farm, which include high-quality care and eventual respite for her goats, one of which is “retired” and has reached octogenarian status at 14 years old.

Caprini Creamery goat cheeses (chèvres) come in five flavors: plain, rosemary, cracked pepper, chive and maple and cinnamon.

(Photo by Jennifer Rubenstein)

“The animals come first,” Kikly says confidently, as she carefully herds several loose goats, which had surreptitiously escaped and taken over her flowerbeds, back into the barn.

“Even when they eat your daffodils?” I ask with a laugh.

“Even then,” she answers, smiling and squinting her eyes to see me through the spring sunshine.

You can find Caprini Creamery cheeses at the Broad Ripple and Carmel Farmers’ Markets and several other locations listed at CapriniCreamery.com.

Rachel D. Russell is the managing editor of Edible Indy. She has a passion for food, second only to writing, and enjoys hearing about how food has shaped lives. She is always interested in comments and ideas for new stories. She can be reached at editor@edibleindy.com.

Caprini is the Italian word for baby goat.

Baby goats are called kids. Female goats are called does or nannies.

Male goats are called billies, bucks or rams. edibleIndy.com

35

Edible at Home

Making Almond Milk

Cover with water and soak overnight.

Strain almonds.

3 cups of raw almonds.

Look at the difference between soaked and not soaked almonds.

Rinse well.

RECIPE BY KATIE HOPPER, PHOTOGRAPHY BY JENNIFER RUBENSTEIN

M

ilk allergies routinely rank among the top eight food allergies in the United States.

Although many children outgrow milk allergies, the percentage who do not continues to increase. A delicious alternative to animal milk is almond milk. Katie Hopper of Edible Indy’s sales team shares this easy 1, 2, 3 recipe for making creamy almond milk right in your own kitchen.

Blend on highest speed for at least 1 minute.

Place almonds into blender.

What you will need: 3 cups raw almonds Large bowl for soaking Colander Blender Nut milk bag (can purchase in stores or online) 2–4 pitted dates Katie Hopper is part of the Edible Indy team.

She has a passion for cooking healthy, wholesome foods and creating safe, allergy-friendly substitutions for her foodallergic family. For food allergy advice and substitutions, she can be reached at katie@ edibleindy.com.

36

edible INDY summer 2015

Fill with water.

Place nut milk bag over bowl and pour mixture into bag.

Squeeze as much milk from bag into bowl as possible (this will take a few minutes).

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To sweeten milk add 2 to 4 pitted dates into the blender.

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Pour the milk into the blender.

Blend on high for 30 seconds.

Enjoy within seven days.

Other optional add-ins may be cinnamon, vanilla or cocoa. Save almond pulp for cookies, oatmeal, crackers, granola, pancakes and other dishes where almonds are used.

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Culinary tours throughout the greater Indy area that celebrate the independent restaurant owner.

Custom private tours available.

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37

Edible Destination

Bavarian Heritage with a Hoosier Heart

OLDENBURG

BY JANE SIMON AMMESON

Oldenburg’s Pearl Street Pub.

W

ith its soaring church steeples dominating the sky in the gently rolling hills of Southeastern Indiana, Oldenburg, known as the Village of Spires, is the perfect place for a taste of early-19th-century Bavarian hospitality, charm and cuisine.

“The majority of people who live here are German,” says Paul Selkirk, who—though he isn’t—has for the last 35 years been festival chair of Freudenfest: German for “festival of fun.” This celebration of all things German is held the third weekend of July and attracts about 12,000 people to this village of 600.

“All the food we sell at the festival is homemade.

Townspeople just get together and start cooking.”

That cooking includes homemade pies, which are auctioned off at Freudenfest, ranging from $15 to $1,000.

The proceeds from the auction, as well as all other sales, including the numerous German draught offerings in the biergarten, are used for the beautification, preservation and restoration of Oldenburg.

“We have people who have been entering pies since I began running the auction 20 years ago,” says Marla Nobbe. “And who knows how long they were donating pies for the auction before that. Because the festival is in the summer, we mostly have fruit pies, but there are cream pies too.”

In an interesting culinary twist that seems so Southern Indiana, the specialty of several long time restaurants isn’t just the German dishes found at the Freudenfest or featured on their menus.

“If you want Bavarian food, we have brats and metts, which are smoked sausages,” says Betsy McCray, the daytime bartender at Wagner’s Village Inn, which opened in 1959. “We serve it with homemade sauerkraut that a man in Oldenburg makes and that we keep in a big ceramic crock that came from Germany. But we’re also known for having the best fried chicken in Southern Indiana.”

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Their chicken is dusted with coarse ground pepper, salt and flour and then pan-fried in lard. But McCray says it’s not the recipe that makes it a winning dish, but the cooking method.

“We fry our chicken in the same cast-iron pan we’ve used for years,” she says. “It hasn’t been cleaned since 1988, just scraped and seasoned, the way a good iron skillet should be maintained. We also make pan gravy for our mashed potatoes in that skillet.”

Just a block away, The Brau Haus, which opened 94 years ago, features such lieblingsgeruchte (favorites) as fresh bratwurst with sauerkraut on rye with a side of German potato salad and vorspeisen (appetizers) like sauerkraut balls served with Dusseldorf mustard. Hand cut, tenderized and hand breaded schnitzel is also on the menu. But they too are also known for, you guessed it, fried chicken.

“I know it’s kind of strange since we’re a German-American restaurant,” says manager Jeff Batta, “but people love our chicken. We dip it in flour and seasonings and deep fry it.”

Bavarian cuisine was part of Batta’s culinary heritage growing up on the family farm 15 miles outside of the village. His mom, who is from Oldenburg, cooked German dishes and he remembers watching his grandmother make sauerkraut.

“I’ve been to Bavaria four times,” Batta says, “and Oldenburg really resembles both Germany and Austria.”

That most likely was the idea back in 1837 when the village was founded by two German speculators who hailed from the province of Oldenburg in Northern Germany. In ways, little has changed.

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edible INDY summer 2015

Homes and businesses are meticulously maintained, the gardens and window boxes filled with an abundance of flowers and the streets, well … they’re spotless.

Eighty of Oldenburg’s 115 homes were built before the 20th century began and the entire village is on the National Register of Historic Places. Street names end with strasse (road) and the village’s businesses include Schwestern (sisters) Gallery, which features works by local artists; Carriage House Antiques, or Kutschenhaus, located in a former carriage house built in the late 1800s; and the Kessing Haus Café, known for its freshly made breads baked in a wood-burning oven.

Several walking tours provide more glimpses into Oldenburg’s history. “A Franciscan Adventure” winds its way among the complex of buildings belonging to the Sister of St. Francis of Oldenburg, who first arrived there in 1851.

The grounds include a 300-acre farm (monasteries used to be selfsustaining with dairy cows, carpentry shops and crops); the Immaculate Conception Chapel, built in 1889 with a 161-foot tall tower and belfry and a stone grotto with hedges in front spelling the Latin word for peace; Our Lady of Fatima Shrine; and the Oldenburg Academy, which opened in 1852 as a boarding school for girls.

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Home Brewers and Breweries compete July 10 & 11 – Awards Reception on July 11th open to the public this year!

Back for its second year in the Grand Hall during the Fair! Great showcase for Indiana vintners and brewers…and good times for the guests!

A tour of the village highlights such details as the stained glass windows at the Convent Chapel and the tin façade of the 1861 Hackman-Munchel Store—the largest secular building in town. Other architectural touches to look for include the engraved sun and moon and initials I.H.E.H. on the Huegel House’s stone lintel. Those are the initials of the original owners who built the house in 1845. The moon and sun indicate the tavern and inn, open day and night.

As for the spires, there are the Victorian Romanesque and Baroque-style Franciscan chapels and churches topped with a variety of peaks, a rare Zwiebelturum, or onion dome, and a Gothic peak among others.

Less historical, but so much fun, brightly painted fire hydrants show the faces of the original owners whose homes they front. And, no matter how full you are, one other must stop is the Pearl Street Tavern, which has been a popular place for drinks and food in Oldenburg since the 1850s.

Hoosier Market Buy local during the Fair. Stop by the Hoosier Market in its new location – the Purdue Extension Ag/Hort Building.

For more information, please visit Freudenfest.com or FranklinCountyIN.com.

Jane Simon Ammeson is a freelance writer and photographer who specializes in travel, food and personalities. A member of the Indiana Foodways Alliance, Jane is a James Beard Foundation judge for the Great Lakes Region and a member of Society of American Travel Writers and Midwest Travel Writers Association. Read her blog at NWITimes.com/niche/shore/blogs/will-travel-for-food; Twitter @ HPAmmeson.

To participate as a competitor or vendor in any of the activities, visit the 2015 Indiana State Fair website.

INDIANASTATEFAIR.COM

edibleIndy.com

41

Eats

Master Food Preserver Joyce L. Moore keeps family traditions alive

Life Preserver

BY AMY LYNCH, PHOTOGRAPHY BY CASSIE TAM

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edible INDY summer 2015

“We mostly use things people can grow in their own gardens at home,” she says. “Tomatoes, cucumbers, squash, jellies, jams, conserves— whatever someone wants to preserve, we can do it.”

J

oyce L. Moore isn’t just preserving food. She’s preserving her family’s history.

Growing up, the Edwards-Moore family kept chickens and ducks and gardened.

They turned to preserving as a way to augment their income and to enjoy the fruits of their labors year round. From age 10, Moore pitched in to help.

“I love to garden, and preserving is just something I’ve always done,” she says. “My grandmother used to do it, and had a grapevine that she used to make jelly. I can still remember harvesting the grapes, and the good smells in the kitchen.”

Now owner of her own real estate company, Moore also happily shares her gardening and preserving knowledge with new generations through her role as director and programs manager of Urban Patch. Founded in December 2011, the family owned and operated enterprise seeks to improve inner city culture by turning vacant properties into useable neighborhoodfocused growing spaces that provide fresh, healthy food and ecological benefits.

Moore’s son, Justin, an urban designer and city planner in New York City, hit upon the idea to create Urban Patch after researching his father’s family history through the Indiana Historical Society and Indianapolis Recorder.

“He recognized that the concepts of teaching people how to be self-sufficient and addressing the whole person were things we should be bringing back and implementing in our communities today,” Moore says. “He wrote a paper called ‘Past Forward,’ and people were really engaged in it.”

The development of Urban Patch was modeled after what Moore’s own father-in-law, an agriculturalist during the Great Migration, was able to achieve working with Indianapolis’

The Loft Restaurant & Dairy Bar

BRUNCH LUNCH DINNER

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The Roost

Private Event Room

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Farm Store Tours Cow Milking Parlor

Dinner on the Deck & Farmers Market

Spicy Green Tomato Salsa

Friday nights June-August

Courtesy of Joyce L. Moore Makes about 6 (8-ounce) half pints 7 cups green tomatoes, peeled, cored and chopped 5–10 jalapeño, habanero or Scotch bonnet peppers, seeded and finely chopped* 2 cups chopped red onion 2 cloves garlic, finely chopped ½ cup lime juice ½ cup loosely packed cilantro, finely chopped 2 teaspoons ground cumin 1 teaspoons dried oregano 1 teaspoons salt 1 teaspoon freshly ground black pepper 6 (8-ounce) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan.

Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat.

Simmer 5 minutes.

Ladle hot salsa into hot jars leaving ½ inch headspace. Stir jars gently to remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. * Use 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

9101 Moore Rd, Zionsville

traderspointcreamery.com 317-733-1700 edibleIndy.com

43

Pickled Hot Peppers Courtesy of Joyce L. Moore Makes about 40 servings 1½ pounds banana peppers or mixed colored peppers, cut into strips 1 pound jalapeño peppers, cut into strips ¼ pound Serrano peppers, cut into 1-inch pieces 6 cups white vinegar 2 cups water 3 cloves garlic, minced 1 medium onion, chopped Place peppers into a large pot. Add vinegar, water, garlic and onion.

Bring to a boil. Reduce heat, simmer for 5 minutes.

Ladle pepper mixture into canning jars, leaving ¼ inch of headspace. Stir jars gently to remove air bubbles. Place 2-piece lids on jars and twist until finger-tight.

Place jars in the rack of a large canning pan. Fill with enough water to cover jars completely. Bring water to a boil. Boil for 10 to 15 minutes.

Carefully remove jars and let cool.

Refrigerate after opening.

Peppers will keep unopened for a year. Once opened, peppers in the fridge are good for about two weeks.

Serve peppers in salads or with meat. To reduce the amount of heat, remove seeds from peppers before boiling.

(Flanner House in the 1940s and ’50s. Flanner House is located just north of downtown Indianapolis and assists community members with an eye towards self-sufficiency.) Urban Patch used 100 acres of inner city vacant land to educate program participants about how to grow and cook their own food.

“Part of that project was a cannery built by veterans, and they taught people about cooking, nutrition, farming and food preservation,” Moore says. “We wanted to bring that sense of community back and start teaching people how to do all this for themselves, so they don’t have to be so consumer-based.”

Thanks to Urban Patch, Indy’s local inner city communities have access to a range of healthy, locally grown fruits and vegetables including tomatoes, herbs, strawberries, cherries—even lavender.

Having earned her status as a Master Food Preserver through a Purdue Extension program (she’s also a Purdue Master Gardener), Moore teaches seasonal preserving classes through Urban Patch at Indy’s Kitchen on the near northside.

“We mostly use things people can grow in their own gardens at home,” she says. “Tomatoes, cucumbers, squash, jellies, jams, conserves — whatever someone wants to preserve, we can do it.”

Moore also points out that preserving isn’t just about hot-water-bath canning and jarring, but includes freezing, drying and fermenting as well.

“Preserving isn’t difficult to do, but some people are afraid of it or intimidated by it,” she says. “Our classes offer safety tips and allow participants to experience the preserving process firsthand and understand what to look for.”

Moore credits the current surge of renewed interest in preserving to several factors.

“Mostly, it’s a nostalgic process,” she says. “But also, people these days like to know where their food is coming from and how it’s grown. And, by preserving, you can eat from your garden all year long.”

For more information about Urban Patch and Moore’s seasonal preserving classes, visit UrbanPatch.org.

Amy Lynch is an Indianapolis-based freelance writer and editor. She enjoys cooking, local beer, travel, gardening and yoga.

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Featured as one of Gayot’s top 10 new restaurants of 2013, Cerulean offers contemporary American cuisine with an emphasis on Hoosier hospitality in a casual fine-dining environment. CeruleanRestaurant.com/ indianapolis Bloomingfoods, a Bloomington staple since 1972, is one of the nation’s largest co-ops, featuring the freshest hot bar with ingredients from over 50 local farms. Hot bar available at Third Street, Sixth Street and Kirkwood Avenue locations. Bloomingfoods.coop

339 S. Delaware St., Indianapolis, Lunch: M–F 11am–2pm, Dinner: M–Sa 5:30–10pm, 317.870.1320

3220 E. Third St., Daily 8am–10pm, 812.336,5400 316 W. Sixth St., M–Sa 7am–10pm, Su 8am–9pm, 812.333.7312 419 E. Kirkwood Ave., M–Sa 8am–9pm, Su 10am–5pm, 812.336.5300

Eating Local Simplified Getting Hoosier-grown goodness on your plate doesn’t have to involve hours in the kitchen. These fine establishments proudly serve up the freshest locally sourced cuisine.

The farm-to-table movement begins with Central Indiana farms and dedicated producers who care about bringing only the best to market, which is a very good thing for locally owned restaurants that search out the best dairy, meat, produce and beverages for their patrons.

Farm-to-table is gaining momentum not only with bornand-bred Hoosiers, but the many visitors to Central Indiana. Edible Indy connects growers, producers and food artisans with their community.

Here is a select list of some of those chefs and owners who take great pride in celebrating Hoosier-grown goodness. *This is a paid advertisement.

We’re proud to keep it local at Harry & Izzy’s! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal. All open M–Th 11am–11pm, F–Sa 11am–midnight, Su noon–9pm.

HarryAndIzzys.com Northside: 4050 E. 82nd St., Indianapolis, 317.915.8045

The District Tap is Indianapolis’s newest tap house featuring more than 60 beers including over 30 local craft beers on tap and a menu of unique food options they call damn good food. TheDistrictIndy.com

Airport: 7800 Col. Weir Cook Memorial Dr., Indianapolis, 317.241.0533

3720 E. 82nd St., Indianapolis, F–Sa 11am–1am, Su noon–midnight, 317.577.7800

Downtown: 153 S. Illinois St., Indianapolis, 317.635.9594

The Loft Restaurant and Dairy Bar at Traders Point Creamery is a true farm-to-table restaurant, located in a historic barn on an organic dairy farm, serving farm-raised, local and organic fare. Open for lunch, candlelit dinners and Sunday brunch. 317.733.1700, TraderspointCreamery.com Milktooth is a neighborhood brunch destination, serving up Indy’s first Mod Bar coffee program along with upscale breakfast and lunch. Focusing on seasonal, local ingredients—everything is made in house. 317.986.5131, MilktoothIndy.com 534 Virginia Ave., Indianapolis, W–M 7am–3pm

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9101 Moore Rd., Zionsville, Lunch: M–Sat 11am– 2:30pm, Dinner: Tu–Th, Su 5–9pm, F–Sa 5–9:30pm, Sunday Brunch: 9:30am–2:30pm

Founded in 2009, Chef JJ’s Back Yard is a unique, personal and hands-on culinary experience with a focus on the Big Green Egg®, corporate team building, private events and grilling classes. 317.602.3828, ChefJJs.com Housed in a former rockabilly nightclub from the 50s/60s, Thunderbird is one of the shining stars in Indiana’s gastronomic revolution. An attentive cocktail list complements the 80-seat dining area dedicated to all things Southern. Fuel up on perfect portions of biscuits and gravy, cornbread with maple syrup and hushpuppies or order from one of the most extensive bourbon menus in Indiana. 317.974.9580, ThunderbirdIndy.com 1127 Shelby St., Indianapolis, Tu–Th 4pm–midnight, F–Sa 4pm–2am, Su 4–10pm

Tina’s Traditional Old English Kitchen offers a Slice of Britain on a plate with authentic British lunches and all day High Tea in a tearoom. Traditional British recipes made in-house from local ingredients or genuine imports. Theme nights, parties and group catering.

TinasTraditional.com 30 N. Rangeline Rd, Carmel, T–Su 11am–4pm, 317.565.9716 The Propylaeum: 1410 N. Delaware, Indianapolis , M–F 11am–3pm, 317.638.7881

A locally owned, quaint cafe featuring clean scratch made food. They use pasture raised meats and nonGMO fed dairy supporting local farmers throughout the year. Vendors include Traders Point Creamery, Tyner Pond Farm’s sausage, local farm fresh eggs, Corner Stone Bakery bread, Smoking Goose Meats, blood sausage from Chicago and locally roasted organic Harvest Café coffee.

9840 N. Michigan Rd., Carmel, M–Sa 8am–2pm, Su Brunch 9am–2pm, 317.283.2776, jacquies.net

Downtown: 42 W. South St., Indianapolis, opening Spring 2015

St. Elmo gives a big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses! 317.635.0636, StElmos.com

1040 Broad Ripple Ave., Indianapolis, M–F 11am–6pm, Sa 10am–5pm.

127 S. Illinois St., Indianapolis, M–F 4–11pm, Sa 3–11pm, Su 4–10pm

Local Roots, California Wines (and vibes)!

If you love tasting great Napa Valley wine in a fun, eclectic, groovy atmosphere, then Peace Water Winery is your place!

Best yet, 50% of our profits are donated to charities. So come in for a tasting, buy a glass, take home a bottle or join our wine club and learn how “One Bottle Does a World of Good!”. 317.810.1330, PeaceWaterWinery.com

The Garden Table is a local eatery and fresh juicery in the heart of the Broad Ripple Village. We serve seasonally influenced and locally sourced food and cold pressed juice.

We believe in simple dishes, made from natural ingredients, grown and harvested by local farmers. 317.737.2531. TheGardenTable.com

37 W. Main St., Carmel, T–Th 2–9pm, F–Sa noon–10pm, Su noon–5pm

908 E. Westfield Blvd., Indianapolis, Tu–Sa 8am–3pm , Su 9am–3pm.

Upland offers a brewpub, beer bar, tap house and tasting room, all serving up Indiana’s finest craft brews,gourmet burgers to beet and pesto pizza. The Carmel Tap House and the Brew Pub have full service lunch and dinner menus.

For a full listing of locations visit UplandBeer.com Bloomington BrewPub: 350 W. 11th St., Bloomington, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm— 12am, 812.336.2337

Inspired by authentic local ingredients, this modern sophisticated restaurant puts a modern per-spective on the classics. From the first sip to the last bit experience one-of-a-kind dishes that will ignite any appetite.

123 S.Illinois St., Indianapolis, Breakfast daily: 7am– 10:30am, Lunch daily: 10:30am–2pm, Dinner: M–Th 5:30pm–10pm, F–Sa 5pm–10pm, 317.737.1616, SpokeAndSteele.com

Carmel Tap House: 820 E. 116th St., Carmel, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm–12am, 317.564.3400 edibleIndy.com

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Last Bite

Playing a winning hand with the local food movement

Voices of a Generation

BY JENNIFER RUBENSTEIN, PHOTOGRAPH BY AUDRA STERNBERG

Julia Chilcote, 22 Graphic Design Student, Ball State University, Muncie Favorite Food: Cheese

Edible Indy recently hosted an open conversation with Millenials to discuss their thoughts, philosophies and experiences with the Hoosier food movement. Their voices are strong, opinionated and passionate about all things food. During the next few issues, Edible Indy will be sharing their voice, along with the voices of other generations.

Alyssa Servies, 24

“Farm-to-table is something I have heard over the past couple of years. The fact it seems so new is alarming and we should know more. I would like to be an advocate of the farm-to-table movement, as the movement has so many benef its and I have recently read community gardens e help race relations

Graduate and Law School Student, Indianapolis If you were a food, what would you be?: Granola “Our generation is realizing the old food model of processed food is creating problems. I love the idea of renting a portable hicken coop to have farm fresh eggs when I have my own home.”

Rachel Fulkerson, 23 S udent and Coach, Brownsburg Favorite Food: Anything from the lake or ocean Melanie Eich, 24 Law School Student, Indianapolis Roller Derby Nickname: Hitter Up Style ““My roommates and I tend to meal prep for the week to help save time. Organic fresh produce and convenience is so LPSRUWDQW WR PH WKDW , ê QG WKH PRQH\ LQ my budget to order Green BEAN Delivery and have it delivered to my home.”

“Transferring down from generation to generation, I feel the energy and time isn’t being spent in the kitchen any longer. Meals need to be quicker and faster, and it really bothers me when I see a family out to dinner with the kids on their iPads versus having social communication.”

Austin Jameson, 22 Student, Ball State University, Muncie Favorite Place to eat in Central Indiana: Pizzology “My roommates look at me sideways because I am always cooking up eggs and eating bananas. In fact, one of my roommates lives on dino nuggets because they are 32 cents cheaper than other chicken [nuggets].”

Produce prop sponsor: Piazza Produce Location: McQueen Room, Spoke & Steele, Indianapolis 48

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edibleIndy.com

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