EATS

Midori Mule Gives Summertime a Kick

RECIPE COURTESY OF NICKY BLAINE’S COCKTAIL LOUNGE PHOTOGRAPH BY JENNIFER RUBENSTEIN

The Moscow Mule, popular in the 1950s during a vodka craze, has made its way back on the scene. Th e name refers to the popular perception of vodka as a Russian product. Th e 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. Nicky Blaine’s 20 N. Meridian St. Indianapolis NickyBlaines.com

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.

OTHER FARMERS’ MARKETS WORTH THE VISIT

Th e 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, fl owers, baked goods and much more!

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. Th is market features more than 35 local artisans, farmers and producers off ering hundreds of local products. Find fruits, vegetables, local meats, cheeses, honey, nuts, eggs, baked goods, fl owers and other fi ne artisan goods and wares.

Corner of Jeff erson & Jackson St. Franklin Saturdays, 8am–noon May 9–October 3 DiscoverDowntownFranklin.com A major aspect of Growing Places Indy’s work is urban agriculture. Th ey currently farm on fi ve urban micro-farms in Indianapolis, totaling nearly one acre. Th ey also off er 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 Th ursdays, 4–7pm June–September GrowingPlacesIndy.org

Th e annual Noblesville Farmers’ Market, organized by Noblesville Main Street, returns for another year! Th e 2015 market opens on Saturday, May 9, in the Riverview Hospital overfl ow 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

For the love of goats

Caprini Creamery

BY RACHEL D. RUSSELL PHOTOGRAPHY BY JENNY MAE HINKLE

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

(Photo by Jennifer Rubenstein)

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.

“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.

Making Almond Milk

RECIPE BY KATIE HOPPER, PHOTOGRAPHY BY JENNIFER RUBENSTEIN

Milk 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.

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. 3 cups of raw almonds.

Place almonds into blender.

Fill with water.

Rinse well.

Cover with water and soak overnight.

Look at the difference between soaked and not soaked almonds.

Strain almonds.

Blend on highest speed for at least 1 minute.

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).