NO. 44
EAT.DRINK.EXPLORE
SUMMER 2022
INDIANA & BEYOND
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Summertime
CONTENTS F E AT U R E S 14 AN E VENING AT VIDA A conversation with Chef Thomas Melvin
18 CONTAINED E XCITEMENT Tiny Urban Escapes
26 HOPEFUL GARDENING with Jo Ellen Meyers Sharp
D E PA R T M E N T S 2
HOOSIER THOUGHTS
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THE GOODS Bone Appétit!
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FINDS For the Love of Iron
12 JUST A NIBBLE Milkshakes Galore
36 2022 FARM MARKE T GUIDE 40 L AST BITE
RECIPES 20 Rhubarb and Rose Petal Tart, Edible Santa Fe 22 Blueberry-Basil Bruschetta 24 Sweet Corn and Three-Berry Ice Cream
COVER photography: Martina Jackson, Tears of a Mermaid Milkshake from Big Hoffa’s Freezery in Westfield, Indiana. Find more information in Just a Nibble and Last Bite. EXCLUSIVE CONTENT Scan QR code to find exclusive online stories, events and recipes for every season.
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pril fools! In June, that is. You know the saying, “If you let it go and it comes back to you, it is meant to be”? Well, we believe that truth is our story, for now. For the last few years we have been working towards a new path personally and professionally. That path included giving Edible Indy a new life and generation of love. However, the magazine simply will not leave our nest. Our partners here—our writers, photographers and other important people—are staying. The support and love of all things Edible continues to run deep in our souls. We took a pause and thought deeply about what this means and what the universe is directing us towards. So it is time for us to acknowledge that our Edible Indy story isn’t complete and we have much more to do, give and create. Ultimately, the long and the short of this not-so-April-fool’s story is I am staying to skipper the ship. It is my goal to find new ways to reinvent, stay relevant, build partnerships, share experiences and, most of all, bring to you—our loyal readers, friends and family—a sense of purpose and at the very least a damn good story. In this issue we will explore the opening of tiny urban hotels, biscuits for dogs and a good cause, insane milkshakes and the love of iron in the kitchen. Thomas Melvin, the brilliant chef at Vida in Indianapolis, shares his story and a self-taught local baker brings to our fingertips a truly divine recipe using our favorite local Indiana ingredient: blueberries. While we really didn’t leave, we are grateful for each and every one who supports us, big and small. The making of each issue is a labor of love with many moving parts. It is the best job I have ever had the privilege of doing and I am beyond excited for what adventures lie just around the corner. Enjoy the sun-kissed summer,
Jennifer Rubenstein, Editor in Chief
Our fall issue will be the Drinks Issue. If you would like to have your business featured or would like to advertise with us, reach out to me personally at jennifer@edibleindy.com.
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PUBLISHER Rubenstein Hills LLC EDITOR IN CHIEF Jennifer Rubenstein jennifer@edibleindy.com CHIEF FINANCIAL OFFICER Jeff Rubenstein COPY EDITOR Doug Adrianson DESIGN Cheryl Koehler SALES jennifer@edibleindy.com CONTACT US Have a story you’d like to see featured? Send us your ideas. editor@edibleindy.com EDIBLE INDY PO Box 155 Zionsville, IN 46077 p. 260.438.9148 SUBSCRIBE Edible Indy is published four times per year. Subscriptions are $32 and available at EdibleIndy.com EDIBLE INDY
PO Box 155 Zionsville, IN 46077 p. 260.438.9148 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. © 2022 all rights reserved. Member of Edible Communities
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SINCE 1902
S T E A K
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BONE APPÉTIT! How Buttermilk Mountain is making an impact on the community words: Sara Fiedelholtz
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Jodi Maslanka definitely knows a thing or two. She knows her last name means buttermilk in Polish. She knows the importance of her life having meaning. She knows—regardless of how it may appear—we all have abilities and talents. She knows dogs don’t really care about how a treat looks as long as it tastes good.
Maslanka took her knowledge and created the nonprofit Buttermilk Mountain, a place where individuals with all different levels of abilities come together to make buttermilk dog biscuits sold at multiple Indianapolis farmers markets. She spent her career as a financial planner in Chicago, where she worked with families who had disabled children. She worked with those families to ensure their children would be well taken care of after the parents die, thanks to life insurance and special needs trusts. When Maslanka moved to Indianapolis she knew she wanted to keep her connection to the special needs community. “Our motto is ‘Made with pride, not perfection,’” she said. “Dogs are very forgiving since no two of our biscuits look the same, as we have bakers with a diverse mix of abilities.” Maslanka tweaked a basic buttermilk biscuit recipe with the addition of pumpkin, turmeric (which is good for dogs’ joints) and vitamin E as a preservative. And four times a month, groups of mentally and physically challenged teens meet at the St. Alban’s Episcopal Church kitchen to make the biscuits. “Everything is made by hand. There are no electric mixers and the cookies are individually made using a dog-biscuit-shaped cookie cutter,” said Maslanka. “It is wonderful to see how proud the bakers are of their accomplishments. I have watched the kids develop their self-esteem and learn how to follow directions, measure ingredients, work as a team and—most importantly—have fun.”
It was also intentional that the biscuits would be made for dogs. “Dogs only care if it tastes good, not how it looks,” said Maslanka. “Also, for many of the bakers it is much easier for them to make a connection with a person if there is dog. They start with petting the dog and then talk to the person. Many of our bakers are autistic and nonverbal, but everyone— no matter their level of understanding or capabilities— can connect and communicate with a dog.” edibleINDY.com
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A bag of 10 biscuits sells for $5. Maslanka explained the price for a bag of biscuits was knowingly chosen because many people with mental challenges are good at counting by fives, so it would be easy to add up when people purchase more than one bag and to make change for purchases. The money raised from selling the biscuits is used to cover the cost of ingredients, the kitchen rental, insurance and the two annual Buttermilk Mountain events it hosts for those with special needs. Because Maslanka relies on biscuit sales, she is working with St. Alban’s Church on a new year-round farmers market that takes place on Tuesdays from 4–7pm. She hopes by selling the dog biscuits during the farmers markets that Buttermilk Mountain will be able to afford to pay the bakers for their work. “In a perfect world, my dream would be able to provide those with disabilities the opportunity to have jobs that pay,” she said. Maslanka’s Buttermilk Mountain is definitely an example of how knowledge is not only powerful, but also impactful. Visit ButtermilkMountain.net to learn more about Buttermilk Mountain. For the biscuits, head to the farmers market at 4601 Emerson Ave., Indianapolis on Tuesdays from 4–7pm. 6
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FOR THE LOVE OF IRON Why every kitchen should have something cast iron words & photography: Samatha Eibling, Goods for Cooks
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ast iron has been enjoying the spotlight over the past several years and for good reason. It is virtually indestructible and can be abandoned on the stove top, in the oven or even over an open fire without fear of damage. Iron has wonderful heat-retaining properties, making it perfect for baking breads, frying chicken and braising leaner meats, but it is versatile enough to also cook eggs, fry pancakes and sear meat. Iron’s surface seasoning, created by a process called polymerization, makes the surface naturally nonstick through heating layers of oil or fat at high heat. Depending upon the brand, you will get varying degrees of “nonstick” success right out of the box, but do not worry: No matter the brand, the solution is to keep using it. Keep it on your stove top and try cooking in it every day. Eventually, you won’t remember being intimidated or how you lived without this essential kitchen tool. Oh, and if life happens and you need to re-season or refurbish an older neglected pan, it is one of the few types of pans that can be refinished over and over again, making it the quintessential modern heirloom able to be passed down to generation after generation.
A Favorite for Open-Fire Cooking For open-fire cooking, you’ll never go wrong with a classic 12inch skillet, but a “prospector” or double-handled skillet can be great for Big Green Egg grills or cooking over fires with a sturdy grate. Campers have long loved a coal-top Dutch oven. These pans have an indented lid where coals can be placed to create an oven-type heat perfect for stews, beans or breaking down chunks of meat over open fire. We are huge fans of spun iron from Netherton Foundry, a family-run ironworks in England. Their outdoor cooking pans include chapas grills with detachable legs in grate or flat styles, garden hobs (portable grills great for porches, tailgating or the center of a table), skillets with foldable handles, and long oak-handled pans which allow you to stand over a fire and cook without bending over the heat.
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The Must-Have Staple for Every Kitchen Start with or gift a 10- or 12-inch skillet and/or a Dutch oven. Same with any other cookware material. Despite the vast number of items we sell, at heart we are minimalists. You need a skillet, a Dutch oven, a good knife, a slotted or flat metal spatula and a well-made wooden cutting board—period. Buy the best you can for where you are in your life. As you grow, so may your kitchen— but we guarantee, if you have these essential items, you’ll likely not be replacing them.
About Goods for Cooks Established in 1973, Goods for Cooks believes beauty lies not in the kitchen itself, but in the memories and experiences created within its walls. The way something feels, looks and functions in your home matters, and our experienced team is here to listen to the way you live, entertain and cook. We believe in helping you find the tools and ingredients that will enhance your life. Visit the shop and browse our wide selection of fine tools and supplies, as well as an everchanging selection of cookbooks, ceramics and linens. We would love to chat about your kitchenware needs and cooking goals.
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Visit Goods for Cooks in person or online. 115 N. College Ave., Bloomington GoodsForCooks.com
4 Summer is here and we are planning our vacation adventures. At Roberts Camera; we love nothing more than seeing the incredible destinations our customers travel to through their stunning images.
Essential Travel Photography Tips from Roberts Camera
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Wake up early … we mean really early! Light is the most important ingredient in photography and there is nothing like the soft, warm sunlight in the morning, not to mention fewer tourists.
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Scout your location. Before you travel, research popular destinations, determine what time of day has the best light, gather inspiration from social media and plan your shot.
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Ask permission for people pictures. The culture of a destination is all about its people, and capturing stunning portraits of the local people is a must for many. But make sure you always ask permission in advance to take someone’s picture.
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Travel light. Your photo gear is important, but you need to be on the go. We recommend taking a lightweight travel tripod, an all-in-one zoom lens so you don’t have to switch lenses quite as much, extra batteries, extra memory cards and a durable camera bag.
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Travel Light From wide-angle to telephoto, the Z 5 is perfect for travel, landscapes, interiors, portraits, wildlife and more.
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Visit robertscamera.com to Learn More!
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Hot spots for cool sips and tasty treats words: Jennifer L. Rubenstein
BOOZY MILKSHAKES
Baby’s Indy 2147 N. Talbott St. Indianapolis BabysIndy.com
SUBLIME FLAVORS
Gordon’s Milkshake Bar 865 Massachusetts Ave., Indianapolis 816 W. Main St., Carmel Instagram @milkshakeindy
Shakes and ice cream scream “summer” I can remember when I was a child growing up in Goshen, Indiana, my favorite two treats during the summer were waiting in line for the black raspberry hand-dipped cone from The Chief in Goshen (and everyone up there knows the Chief and still waits in line for a treat) and ordering a chocolate shake from the window of Flavor Freeze in Dunlap. Those memories are engrained in my mind. And now that I have a family of my own, I love taking them to different spots to get a cool taste of a sweet treat while making memories with them that I hope will last a lifetime. Insane to effortless, here are six places to indulge in a milkshake this summer. 12
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WORTH THE WAIT
Ivanhoes 979 S. Main St. Upland Ivanhoes.info
WORTH THE DRIVE
Boomtown Creamery
photography: Martina Jackson
110 E. Main St. New Albany BoomtownKitchenNewAlbany.com
MOM & POPS (Since 1942)
Budges Drive In 1102 N. 14th St. Lafayette BudgesDriveIn.com
INSANE MILKSHAKES (It is our cover, so you know it is insane.)
Big Hoffa’s Freezery 800 E. Main St. Westfield BigHoffas.com
AN EVENING AT VIDA
James Beard Award Semifinalist Chef Thomas Melvin elevates food without being stuffy words: Charity Singleton Craig | photography: courtesy of Cunningham Restaurant Group
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hen my husband, Steve, and I arrived at Vida, a AAA-Four-Diamond restaurant tucked into the Lockerbie Square neighborhood of Indianapolis, we knew we were someplace special. The expansive patio with an indoor/outdoor fireplace, the verdant hydroponic wall garden and the subdued volume all gave us the impression of elegance, luxury. But there was also something familiar about the restaurant, with its exposed ceiling rafters, orange and tan upholstered chairs all neatly tucked beneath bare wood tables, and the open kitchen, where Executive Chef Thomas Melvin, a semifinalist in the 2022 James Beard Foundation’s Restaurant and Chef Awards for Best Chef: Great Lakes, plated dishes as we passed by on the way to our seats.
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The Essence of Vida We ordered from the four-course seasonal tasting menu developed by Melvin, who came to Vida in 2017 from another Cunningham Restaurant Group favorite, Union 50. Melvin’s modern American cuisine reflects the same combination of unique and familiar we felt when we arrived: foods we eat regularly, like salad, roasted carrots and fried chicken, but prepared and presented in creative and artistic ways. Just before dessert arrived—ricotta doughnuts, the lone holdover from the original Vida menu—I excused myself to the ladies’ room, where candlelight flickered on the walls. As I walked back to the table, I realized that somehow even the candle fragrance fit with the essence of Vida. When I asked Melvin about it the next day during an interview, he knew exactly what I was talking about. “With everything I do, I try to put myself into the shoes of the person that is experiencing it,” Melvin says. “Whether it be the walk up to the restaurant, whether it be sitting in this dining room, whether it be going to the restroom and smelling a candle, every part of that, I try to think, ‘How is this going to be received?’” Which is why an evening at Vida feels less like dining out and more like visiting a beloved relative who knows just how to make you feel both special and at home all at once. “We want to embrace what Indiana is—the hospitality state,” says Melvin. “We want to elevate food without being stuffy. I don’t want them to be uncomfortable, but I love the opportunity to change people’s minds.”
Being a Chef Chose Him
“We want to embrace what Indiana is—the hospitality state. We want to elevate food without being stuffy. I don’t want them to be uncomfortable, but I love the opportunity to change people’s minds.” —Chef Thomas Melvin
Another way to describe eating at Vida is that it’s like reading a story, each course a surprising new chapter. And if you know Melvin, you know the story of Vida sounds a lot like his own. Melvin was raised in Greenwood, Indiana, spending time in the kitchen with both his grandmas and snapping green beans from his grandpa’s garden. Food came naturally to Melvin, as did the food industry. He started his first food service job at age 14 as a dishwasher for a local pizza joint. By age 15, he was assistant manager. Throughout his teenage years, he worked in various food service jobs, but he never wanted to be a chef. Instead, Melvin dreamed of going to art and design school, studying Japanese and seeing the world. But when his plans for art and travel fell through, he continued to work in kitchens. He had “a love for food I didn’t know I had,” Melvin says, and eventually, even when he still wasn’t sure he wanted to be a chef, “being a chef chose him.” He tried culinary school, though having already been in the industry “for a minute” he found it just wasn’t for him. Instead, he worked his way up to line cook, then sous chef, eventually becoming an executive chef. But even then, he still wasn’t always comfortable in the role.
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Getting to Know Chef Thomas Melvin Want to learn more about the man inside the chef coat? Here are five fun facts about Chef Thomas Melvin: Chef Thomas is also an artist, and as a young man he wanted to follow in his aunt’s footsteps as a fine-art painter. Chef Thomas has worked in many facets of the food service industry: independent restaurants, corporate restaurants, private country clubs, hotels, catering, and more. “I’ve seen it all because I wanted to know where it was I wanted to be,” he says. “I learned that I liked restaurants and that’s where I wanted to be.”
The candles burning in the Vida restrooms were chosen by Chef Thomas: Penn and Beach’s P&B Blend and Bourbon scents. Stella’s Solemates Inc. is a nonprofit started by Chef Thomas and his wife, Amanda Schroeder Melvin, to support local organizations who work towards a common goal of advocacy, education and inclusion for those with Down Syndrome and other special needs. Sundays are family day for Chef Thomas. “Whatever we’re doing, it’s totally about my family,” he says. “You have to have that margin for yourself for just recharging.”
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“When I was coming up in the industry, at least in my circles, it was always, ‘Where’re you going to go? Because you’re not going to stay here. You’re surely not going to stay in Indiana. You going to New York? You going to Chicago?’” Melvin explains. And he almost did move to New York with a friend. “But eventually I came to an epiphany: Look, why do I have to leave? Why am I ashamed of Indiana? Why am I ashamed I dropped out of culinary school? I’ve come this far, and I’ve done it on my own two feet.”
An All-In Hoosier From that point forward, instead of looking down on his Hoosier upbringing, he decided to celebrate it “by staying here and making an impact on the culinary scene here,” Melvin says. “From that time, I went all in.” From the carefully curated dining spaces to the Angus rib eye on Melvin’s menu, Vida reflects the “all-in” Hoosier upbringing he now embraces. In fact, he and his wife, Amanda, are raising their own
children, Grant and Stella, here in Central Indiana. But other parts of Melvin’s life—his artistic flair, his interest in Japanese culture, his travels—they also find their way to the Vida menu. “I love this industry because I get to be a craftsman and an artist,” Melvin says.
Visit Vida You can learn more about Vida, Chef Thomas Melvin and his modern American cuisine by visiting Vida-Restaurant.com, where you can also check out menus and make reservations. Vida is located at 601 E. New York St., Indianapolis, and is open 5–10pm Tuesday–Saturday. Charity Singleton Craig is the author of The Art of the Essay: From Ordinary Life to Extraordinary Words and Poetry and On Being a Writer: 12 Simple Habits for a Writing Life That Lasts. Her work has been featured in several publications, including In Touch Magazine, Fathom Magazine, The Joyful Life Magazine, The Write Life, Grubstreet Daily, The Curator, Christianity Today and Tweetspeak Poetry. CharitySingletonCraig.com.
“I love this industry because I get to be a craftsman and an artist.” —Thomas Melvin
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courtesy of Tiny Urban Escapes
CONTAINED EXCITEMENT Tiny Urban Escapes words: Julie Yates
“Our concept is to create a coveted retreat from the outside world. A true urban utopia.” —Robin Staten
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obin Staten has warm childhood memories of the historic Riverside community on the Westside of Indianapolis. She was attracted to the hospitality industry in large part because she wanted to re-experience the power of the place she felt as a child while growing up in her grandmother’s home. Now, as an innovative entrepreneur and a new hotelier, she is seeing her dreams come to fruition. She chose the Near Westside area of Haughville (located west of downtown Indianapolis between White River Parkway to the east and Tibbs Avenue to the west) as the site for her unique boutique hotel, which is constructed from upcycled shipping containers. The mini resort consists of four luxury suites, a larger event space and a charming Persian garden within a courtyard. Each suite has a different décor and vibe, but all are designed to give guests a respite from the outside world and foster a sense of place. “There was always an overwhelming sensation of warmth and welcome, a display of solicitude for everyone who frequented my grandmother’s home. There was something about her that made everyone feel whole and well. I wanted to offer guests the opportunity to experience a new kind of well-being, like what I grew up feeling. Throughout this journey of becoming a hotelier, I have learned that the calling towards hospitality was always in me. I just needed to settle my nerves and be courageous enough to take on the task,” says Staten. Staten is notable for her daring trailblazing. Women are not found frequently in the commercial real estate development world, especially African American women. When it became time to secure financing for her project, Staten investigated traditional banking institutions. However, she knew she wanted to locate in the Westside
Renderings: Siren Betty Design
area and had a desire to contribute to the revitalization and make her urban retreat accessible to all. Having some knowledge of Local Initiatives Support Corporation (LISC) in Indianapolis, she reached out to the organization. “LISC believed in me, my vision, the project. They saw the cultural and economic impact it would have in the Near West Michigan Street Corridor,” says Staten. “The loan financing and some grant funding from LISC allowed me to retain 100% ownership of Tiny Urban Escape real estate and brand, which was especially important to me as a member of the African American community and specially representing the less than 1% Black female hoteliers in the industry.” Adds Dr. David Hampton, executive director of LISC Indianapolis, “Through an LISC partnership with the Lilly Endowment, Staten received $280,000 in funding. We liked that it was innovative and would have a high impact in the heart of one of our investment neighborhoods. Not only could we lend her money at a better rate, but since this is her first venture, we can give her technical assistance as well as capital.” Staten intentionally sought to partner with firms that have strong female leadership. For interior design, she chose Siren Betty, an all-woman interior design firm based out of Chicago. Also involved with the project are two Indianapolis companies: Meticulous Design and Architecture and MonaVation General Contractors. Both organizations had Black women leading their portions of the project. In addition, the Tiny Urban Escape executive team is composed of women. “Our concept is to create a coveted retreat from the outside world. A true urban utopia,” says Staten. “We are thoughtful around meeting guests where they are as urban dwellers, providing both a respite for residents seeking staycations and a way for travelers to fully immerse themselves into a new kind of hospitality experience. Tiny Urban Escapes has an opportunity to build on wellness communities in a way a traditional hotel or wellness resort cannot.” Tiny Urban Escapes: 2214 W. Michigan St., Indianapolis | TinyUrbanEscapes.com Julie Yates is a freelance writer from Noblesville, Indiana. She enjoys sharing the stories of individuals who pursue culinary-related experiences as well as people who take risks and follow their dreams.
What is LISC Indianapolis? Local Initiatives Support Corporation (LISC) Indianapolis is part of a national organization dedicated to improving the viability and quality of life within the city neighborhoods. Its goals are accomplished by partnering with both individual leaders and local organizations to support initiatives and programs. Connections are facilitated in order to offer training and information as well as capital expertise to increase jobs, housing and businesses. “We are a ‘backbone’ organization,” says Dr. David Hampton, LISC director. “Money funnels through us to fund initiatives to strengthen neighborhoods. We are best known for supporting programs that improve the quality of life. However, we want the community to be informed about our credit enhancement and lending practices since we are a Community Development Financial Institution (CDFI).” Find information about the, the Real Estate Assistance for Black Owned Businesses and the Great Places initiative at LISC.org/indianapolis.
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Sweet Dreams Are Made of These Three remarkable sweets for any occasion hat do berries, corn, rhubarb and rose petals have in common? Indiana summers and backyard delights. These three recipes are remarkable from presentation to flavor, and each of them includes easy-to-find ingredients grown locally and readily available at most farmers markets (and many backyards). Challenge yourself to think outside of the box and make something that will impress even your pickiest eater.
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RHUBARB AND ROSE PETAL TART* recipe & photography: Stephanie Cameron Serves 8 PASTRY 1 cup all-purpose flour ¾ cup sugar ½ teaspoon baking powder ½ teaspoon sea salt 4 tablespoons unsalted butter, cut into several pieces 1 large egg 2 large egg yolks RHUBARB 2 cups fresh rhubarb, diced into ½-inch pieces 2 tablespoons sugar 1 teaspoon rose water ¼ cup fresh rose petals ½ teaspoon cardamom
Preheat oven to 375°F. Heavily butter a 10-inch removable-bottom tart pan. Be sure to also butter between the two pieces, where the bottom lip touches the insert, because this is where the crust most often sticks when the rhubarb juices seep through the pastry and onto the tart pan. Combine flour, sugar, baking powder, salt and butter in a food processor. Pulse to cut the butter into dry ingredients; the mixture will be the consistency of coarse sand. Add egg and egg yolks, and pulse briefly, until egg is evenly distributed and pastry clumps together. Gather pastry together with your hands and press it evenly onto the bottom—but not the sides—of the prepared tart pan. In a medium bowl, combine diced rhubarb, sugar, cardamom, rose petals and rose water. Let sit for 10–15 minutes, until juices begin to form and mix well. Spoon rhubarb with juices onto the center of the pastry, and then distribute evenly to within ¾ inch of the edges. The edges must remain clear so that they can rise. Place the tart pan on an edged baking sheet in the top third of the oven. Bake for 50–55 minutes, until pastry is dark golden brown at the edges and golden brown at the center. Remove from oven and let cool for 10 minutes only, removing the outer edge of the tart pan while it’s still warm keeps it from sticking. Let tart cool or serve while still warm. *This recipe was originally published in Edible Santa Fe magazine.
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BLUEBERRY-BASIL BRUSCHETTA recipe: Brian Oliver | photography: Harrison Housen PISTACHIO CRUST ¾ cup roasted pistachios ¾ cup almonds 4 pitted dates 1 tablespoon coconut oil KALAMATA-CASHEW CREMA 2 cups raw cashews (Soak overnight then drain and rinse.) 1 cup soy milk ¼ cup pitted kalamata olives 1 tablespoon nutritional yeast 1½ teaspoon citric acid* ½ teaspoon sea salt *If you don’t have citric acid, use a tablespoon of lemon juice and cut back on soy milk just a smidge. BLUEBERRY-BALSAMIC REDUCTION 1 cup blueberries ¼ cup balsamic vinegar BLUEBERRY-BASIL BRUSCHETTA 2 cups blueberries ½ cup loosely packed basil For the pistachio crust, add the pistachios and almonds to the food processor and chop until fine. Add coconut oil and dates, pulsing until the dates are fully mixed in. Dump the mixture onto parchment paper on a flat surface and then cover it with another piece parchment paper. Use the bottom of a drinking glass to flatten the mixture out and into a circle. Chill in the fridge while you make the rest of the recipe. Place all of the kalamata cashew crema ingredients in a highspeed blender and blend on high for 2 minutes, until smooth. Store it in a squirt bottle or pastry bag for quick use. In a small saucepan, bring blueberry-balsamic reduction ingredients to a boil for about 8 minutes allowing it reduce down until you can draw a line in the middle and see the bottom of the pan. Stir often to avoid the reduction burning. Add the reduction and the blueberry-basil bruschetta ingredients into your food processor and process for 30 seconds. Now it’s time to put it together. Build it like a pizza: Spread the blueberry-basil bruschetta and balsamic reduction in a thick layer over the crust. Then drizzle the kalamata-cashew crema over the top. Decorate with watercress, arugula, basil or edible flowers.
For the past 12 years, Brian Oliver has slowly built his career in the craft cocktail scene in Indianapolis. Ball and Biscuit has been his main home for the past few years while recently joining Parlor Public House. Art, music, culinary and everything in between are his passions. Influenced by the West Coast, his culinary mind-set aims to push the Midwest ideals with creativity with plant-based ingredients. Follow him @cactusandseance on Instagram. edibleINDY.com
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SWEET CORN AND THREE-BERRY ICE CREAM recipe & photography: Cassie Johnston While corn and berries might sound like a strange combo, the plump, juicy kernels are a special treat with each spoonful, and they pair beautifully with the dark crimson swirls of sweet berry sauce. Make sure to use fresh-off-thestalk local sweet corn and fresh-picked berries from the farmers’ market. Makes about 1 quart
THREE-BERRY SWIRL 6 ounces raspberries (about 2 cups) 3 ounces blackberries (about 1 cup) 3 ounces blueberries (about ¾ cup) ½ cup sugar
SWEET CORN ICE CREAM BASE 1 heaping tablespoon cornstarch 1½ cups whole milk 4 ounces cream cheese, softened Pinch of salt 1 ear sweet corn 1¾ cups heavy cream ⅔ cup sugar In a small saucepan over medium heat, combine the raspberries, blackberries, blueberries and sugar. Bring to a boil, reduce heat and simmer for 8–10 minutes, or until the sauce is thick and syrupy. Transfer to a bowl and place in fridge to cool. For the ice cream, whisk together cornstarch and about 2 tablespoons of the milk in a small bowl until cornstarch is dissolved. Set aside. In a large heatproof bowl, whisk together the cream cheese and salt. Slice the kernels from the corncob into a large saucepan; discard cob. Add remainder of the milk, heavy cream and sugar to the corn kernels. Slowly heat the saucepan with the corn and milk mixture over medium-low heat until frothy, about 7 minutes. Remove from heat and whisk in the cornstarch mixture. Return to medium heat for 2–3 minutes, whisking constantly, until slightly thickened. Whisk the corn and milk base into the cream cheese bowl until combined. Refrigerate until completely cool, about 4 hours. Once cool, pour ice cream mixture into the canister of an ice cream machine and process as directed by the manufacturer. Once done processing, layer the ice cream with the berry sauce in a freezer-safe container. Do not stir. Freeze for 3–4 hours, or until ice cream is completely solid.
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edible INDY Summer 2022
We can’t think of a better way to welcome your ice cream machine out of hibernation than this ice cream with its addictive and decidedly Indiana summer flavors. edibleINDY.com
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Photography location: The Forest Flower TheForestFlower.com
S HOPEFUL GARDENING Tips from a Master Gardener to boost your success words: Jo Ellen Meyers Sharp photography: Marissa Molloy
ure things and gardening rarely go together, primarily because so much is out of the gardenerಬs control. Rain, sun and temperature belong to Mother Nature alone. However, there are steps gardeners can take to boost their success at growing their own vegetables, fruits and flowers. Perhaps, these steps might even give you a green thumb. A bit of advice: Start small.
Location Vegetable gardens need at least six hours of direct sun every day. Eight hours is best. Orient the garden to run east to west. This allows for the most sun. Some vegetables, such as lettuces, spinach and other greens, can thrive in partial sun, usually four to five hours daily. Most flowers also do best in partial to full sun. However, there are many annuals and perennials that thrive in shade as well.
Soil Prep The health and productivity of your vegetable plants are tied to the health of the soil. The easiest way to get good soil is to order a planterಬs mix from a local landscape supplier. Planterಬs mix contains soil, compost and other organic ingredients. Share with the landscape supplier the dimensions of your garden and the depth youಬd like to plant (8 to 10 inches), and they will be able to tell you how many cubic yards youಬll need.
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edible INDY Summer 2022
edibleINDY.com
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You can also dig your vegetable garden by breaking down clumps of already-present soil and mixing in the organic matter. If there’s never been a garden in that spot, you run the risk of breaking into a seed bank, which could be loaded with weed seeds that only need a light to germinate. When preparing soil for perennials and annuals, mix in compost, aged manure or chopped leaves; after planting, ring the plants with mulch. Perennials and annuals usually are planted individually, so the soil from the hole can be mixed with a handful of organic matter when you backfill the hole. Amending the soil when planting trees and shrubs is generally not recommended, unless the soil is rocky. It’s better to have trees and shrubs adapt to what’s called native or existing soil rather than soil that’s been enriched.
When to Plant Seed packets and plant tags frequently suggest best planting times, such as how many days after the last frost. Lettuces and other greens, peas and radishes can be planted in spring. These vegetables are easy to grow from seed and thrive in colder soil. Transplants of cabbage, broccoli and Brussels sprouts from the garden center can be planted in spring, too. Tomatoes, peppers, squash and eggplant want warm soil to grow in, so plant these when the soil is 65° to 85°F. Visit Purdue University’s Vegetable Planting Calendar for specific details. 28
edible INDY Summer 2022
Plant selection For the best results, look for plants that are insect and disease resistant. Plant tags, seed packets and nursery catalogs will have that information Twelve staple vegetables to grow from seed: lettuce, spinach, kale, peas, squash, beans, cucumber, beets, Swiss chard, onions (called onion sets), potatoes (called seed potatoes) and carrots. Nine staple vegetables to grow from transplants: tomato, pepper, eggplant, squash, cabbage, Brussels sprouts, broccoli, cucumber and cauliflower. Look for plants labeled All-America Selections as this nonprofit organization has tested these plants throughout the United States to identify them as high performing.
Herbs As with other plants, there are annual and perennial herbs. Sage, thyme and oregano are perennials. Basil, fennel, dill, rosemary and parsley grow as annuals. Herbs are easy to grow in the ground or in containers. Some gardeners plant herbs in the vegetable garden to attract pollinators and to organically keep away some pests. Basil, borage, chives, dill, fennel, parsley, sage, thyme, rosemary and oregano are readily available at garden centers already growing in pots. These are easy to transplant to a larger container or to the ground.
Twelve staple vegetables to grow from seed lettuce spinach kale peas squash beans cucumber beets Swiss chard onions (called onion sets) potatoes (called seed potatoes) carrots
Nine staple vegetables to grow from transplants tomato pepper eggplant squash cabbage Brussels sprouts broccoli cucumber cauliflower
edibleINDY.com
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Flowers Look at the bloom time of plants to ensure you’ll have something with flowers throughout the season. Perennials bloom for certain periods, usually a few weeks, rather than all season long. For instance, the native perennial columbine blooms in spring and native asters generally bloom late summer into fall. Summer annuals, such as geraniums, salvias, begonias, cosmos, petunias and impatiens, are best bets for season-long flowers. Many of the newer varieties no longer need to have spent flowers removed (called deadheading) to keep them blooming.
Fruits Conventional-size fruit trees and shrubs work well in larger properties. Some fruit species, such as apple, require cross-pollination. That means a second tree needs to be nearby to produce a good crop. New dwarf fruit-bearing trees and shrubs are perfect selections for urban dwellers and suburbanites with small yards. There are dwarf native blueberries that are easy to grow in pots. Planting blueberries in containers makes it easier to create the acidic soil the plant needs. 30
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Columnar apple trees, bred to be in the 4- to 6-foot tall and wide range, also do well in large pots. The native serviceberry produces delicious fruits, usually in June, earning the tree the nickname Juneberry. Not all fruit trees and shrubs will have fruit the first couple of years. Plants need to reach a certain maturity before they produce flowers and fruit.
Containers Growing flowers, vegetables, herbs and dwarf shrubs in containers works well for those who must do their gardening on balconies, patios, decks or porches. Containers also can be placed where you have the best sun in your shady landscape. Look for plants, especially vegetables, labeled as well suited for for containers. Breeders have downsized plants to be productive in pots without a lot of maintenance. Water and fertilizer are key to success. Use a high-quality potting mix (not topsoil). Potting mix is formulated to be lighter-weight and to drain properly. Be sure to check weight limits on balconies. Containers filled with soil and watered can be heavy. Dwarf shrubs do well in containers for summer enjoyment. Dwarf roses, blueberries, Virginia sweetspire and hydrangea are perfect for containers. Depending on the container’s size and what it’s made of, dwarf shrubs may be able to winter over in the pot (inside) or transplanted to the garden in fall.
Harvesting Harvest as soon as the vegetables are ripe, which keeps plants producing. Spring-planted vegetables, such as peas, stop or slow when the weather heats up. Pull those plants to make room for tomatoes, peppers, squash, pumpkins and other summer-loving vegetables. You can harvest flowers, too, for indoor enjoyment, drying or to share with others. Cutting the main stem of an annual or perennial encourages side shoots to grow and bloom, providing more flowers. Although not exactly harvesting, removing the spent flowers and seed heads on annuals and perennials may keep them blooming longer. Allowing the seed heads to remain allows birds and other wildlife to harvest them for you. A tip for harvesting tomatoes and peppers: For tomatoes, do the twist: Do not pull the fruit from the plant. For peppers, use a hand pruner to cut the stem rather than pull them.
Weeds Just like flowers and vegetables, weeds can be annual or perennial. Crabgrass is an annual weed and dandelion is a perennial weed. The best time to treat perennial weeds is in late summer or early fall. Annual weeds are best treated in late winter or early spring. Weeds can always be pulled, hoed or dug out, especially in vegetable gardens, where gardeners don’t want to use a weed killer. Place shredded bark mulch, chopped leaves or compost around plants to reduce moisture loss from the soil and to suppress weeds. There are many natural ways to eliminate weeds. One homemade option is a mixture of 1 gallon of white vinegar, 1 cup of table salt and 1 tablespoon of liquid dishwashing soap. Blend throughly and funnel into a plastic spray bottle. Apply solution on a dry, sunny day, coating the entire weed. The plant should start to die within a week. Be cautious with spraying as this will kill any plant it is applied to.
Insects and disease Try to walk your landscape every day or two. As you walk, look at the plants. Are there insects or evidence of insects on plants? Have any of the leaves become gray and fuzzy? Inspect them periodically, such as when you water, to make sure there are no signs of insects or disease. Catching problems early makes it easier to control. Know what you have before you treat it. Scan the QR code to download the suite of Purdue University’s Plant Doctor app. edibleINDY.com
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Watering and fertilizer
Ending advice
Mulching around trees, shrubs, perennials and annuals helps soil retain moisture and reduce weeds. The same technique helps in the vegetable garden. Most vegetables will need supplemental watering if there’s no rain. Plants in containers need water more frequently than plants in the ground. Always read and follow the label directions on any fertilizer product you use. For example, too much nitrogen causes a lot of leaf growth when what you really want are tomatoes. Use a more balanced fertilizer for all the plants’’needs.
Please don’t beat yourself up if something fails to grow the way you expected. Gardening almost always includes an insect or disease on plants, or they get gobbled by a rabbit, squirrel, deer or other critter. Look at these instances as a learning experience. Gardeners are hopeful people. Their common refrain: It will be better next year. Jo Ellen Meyers Sharp is a freelance writer and editor. She’s immediate past president of Garden Communicators International. She blogs at HoosierGardener.com.
Award Winning Craft Distillery
* Double Pot Distilled *Alternative Grains * No Chill Filtration Open For Tastings and Tours by Reservation 32
edible INDY Summer 2022
SpiritsOfFrenchLick.com
Eat. Drink. Explore. Local.
photograph: Dave Pluimer
Indiana-based Huse Culinary restaurant group is known for the iconic downtown Indianapolis St. Elmo Steak House and their culinary masterpiece dishes including their famous shrimp cocktail. They own and operate seven fine-dining restaurants with locations in Fishers and Indianapolis and are committed to providing the best ingredients and service.
OPENING THIS JULY AT
St Elmo’s Steak House 127 S. Illinois St. Indianapolis StElmos.com
1933 Lounge Downtown: 127 S. Illinois St., Indianapolis Northside: 9707 District North Dr., Ste. 1120, Fishers 1933Lounge.com
Harry & Izzy’s Downtown: 153 S. Illinois St., Indianapolis Northside: 4050 E. 82nd St., Indianapolis Airport: 7800 Col. H. Weir Cook Memorial Dr., Indianapolis HarryAndIzzys.com
HC Tavern & Bar 9709 E. 116th St., Fishers AtTheHC.com
With unique neighborhood restaurants all across central Indiana, we’re committed to supporting local farms and purveyors who share our passion for quality and sustainability. Order up! edibleINDY.com
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Join thought leaders, writers, innovators, and industry experts in Denver as we celebrate 20 years of telling the story of local food and explore the ideas, challenges and changes that will shape our food
OCTOBER 1–2, 2022 | DENVER, CO
communities in the next decade and beyond. For more information, visit edibleinstitute.com
Edible is pleased to announce Dr. Temple Grandin as our keynote speaker for this year’s Institute. Dr. Grandin is a scientist whose ground-breaking work in animal behavior has helped shape standards of excellence for the humane treatment of animals around the world.
edibleINDY.com
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FRESH & LOCAL N 2022 Edible Indy Summer Farm Market Guide 2022 has presented post-pandemic challenges such as shortages and inflation. These challenges continue to show us how essential it truly is to know where our food comes from and to support local farmers, producers and makers. Use this guide to expand your knowledge of some of those markets that deliver Hoosier hospitality, exceptionally fresh products and positive impacts with sustainable practices that truly make a difference from the ground up. We are all in this together. #localtogether #LocalTogether
ANDERSON
Anderson City Market
BLOOMINGTON
FARM MARKET
Peoples’ Cooperative Market
802 E. 5th St.
FARM MARKET
Ppchog.org/acm SAT 8AM–NOON MAY–OCT
Asparagus Annie’s
Fishers Farmers Market FARM MARKET
909 E. 2nd St.
CLOVERDALE
PeoplesMarketBtown.org SAT 9AM–1PM APR–NOV
Cloverdale Farmers & Makers Market
PlayFishers.com SAT 8AM–NOON MAY–SEPT
5885 N. State Rd. 9
FARM MARKET
FARM MARKET
302 S. Main St.
2250 W. Sunstone Dr. BloomingtonWinterFarmersMarket.com SAT 8AM–NOON APRIL–SEPT
CloverdaleMainStreet.org SAT 8AM–NOON MAY–SEPT
COLUMBUS
FARM MARKET
1720 E. 256th St.
BROWNSBURG
WilsonFarmMarket.com MON–SUN 9AM–6PM YEAR ROUND
Brownsburg Farmers Market
AVON
Avon Farmers Market FARM MARKET
8244 E. U.S. Hwy. 36 AvonGov.org TUE 4–7PM JUNE–SEPT
BATESVILLE
Batesville Farmers Market
FISHERS
RosiesGardens.com
Woolery Mill
Wilson Farm Market
GARDEN CENTER
10402 N. College Ave.
FARM
ARCADIA
Rosie’s Gardens
FARM MARKET
Columbus Farmer’s Market FARM MARKET
123 Washington St. ColumbusFarmersMarket.org SAT 9AM–12:30PM MAY–SEPT
61 N. Green St. BrownsburgParks.com THU 4–7PM JUNE–SEPT
BRUCEVILLE
The Big Peach 7738 N. Pierce Rd. Big-Peach.square.site EVERY DAY 10AM–6PM MAY–OCT
Main St. & Boehring St.
CARMEL
BatesvilleFarmersMarket.com SAT 8AM–NOON MAY–OCT
Carmel Farmers Market FARM MARKET
5 Center Green
FARM MARKET
Town.Cumberland.in.us TUE 4–7PM; SAT 8AM–NOON MAY–OCT
Danville Chamber of Commerce Farmers Market Jefferson St. east side of Danville Square DanvilleChamber.org/FarmersMarket SAT 8AM–NOON MAY–SEPT
5332 N. 400 E. BrandyWinecreekFarms.org
Farmers Market at the Fairgrounds FARM MARKET
620 N. Apple St. HoosierHarvestCouncil.com SAT 8AM–NOON YEAR ROUND
Hoosier Harvest Market
HoosierHarvestCouncil.com THU 4–7PM MAY–SEPT
FARM MARKET
802 Apple St.
FRANKFORT
HoosierHarvestMarket.com SAT 8AM–12:30PM MAY–OCT
Smith Farms
Tuttle Orchards
FARM
1465 N. County Rd. 800 W. FRANKLIN
11501 E. Washington St.
FARM
701 S. Maple St.
Cumberland Farmers Market
FARM MARKET
CarmelFarmersMarket.com SAT 8–11:30AM MAY–SEPT
Fortville Farmers’ Market
SmithFarmsIndiana.com
DANVILLE
FARM MARKET
FORTVILLE
CUMBERLAND
FARM MARKET
FARM MARKET
6 Municipal Dr.
Brandywine Creek Farms
Discover Downtown Franklin Farmers Market
ORCHARD & RETAIL
5717 N. 300 W. IndianapolisOrchard.com MON–SAT 9AM–6PM YEAR ROUND
GREENWOOD
Greenwood Farmers Market
FARM MARKET
FARM MARKET
5 E. Jefferson St.
525 N. Madison Ave.
DiscoverDowntownFranklin.com SAT 8AM–NOON MAY–SEPT
Facebook.com/Greenwood-IndianaFarmers-Market SAT 8AM–NOON MAY–OCT
GREENFIELD
Blue River Natural Foods FARM
6001 E. 500 S. BlueRiverNaturalFoods.com
Tuttle Orchards is Central Indiana’s favorite e far arm y ow ywn ne ed destination. We are a fourth-generation, family mand -operated apple orchard, greenhouse, farrmto-table café and vegetable farm. 5717 N. 300 W., Greenfield IndianapolisOrchard.com edibleINDY.com
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INDIANAPOLIS
Alban’s Community Market FARM MARKET
4601 Emerson Ave. St-Albans.org TUE 4–7PM JUNE–SEPT
Binford Farmers Market FARM MARKET
6620 Northview Way BinfordFarmersMarket.org SAT 8AM–NOON MAY–OCT
Broad Ripple Farmer’s Market FARM MARKET
Second Presbyterian Church, 7700 N. Meridian St. BroadrippleFarmersMarket.org SAT 8AM–NOON MAY–OCT
Indiana Black Farmers Market FARM MARKET
4052 E. 38th St. IndianaBlackFarmers.com SAT 1–4PM JULY–OCT
Indianapolis Original Farmers’ Market FARM MARKET
222 E. Market St.
LAFAYETTE
MONTICELLO
NOBLESVILLE
Historic Lafayette Farmer’s Market | Downtown
Monticello Farmers Market
Full Hand Farm
FARM MARKET
3844 State Rd. 13 N.
FARM MARKET
1210 N. Sixth St.
FullHandFarm.com
5th St. between Main St. and Columbia St.
MonticelloINFarmersMarket.Weebly. com SAT 9AM–1PM MAY–OCT
Noblesville Farmers Market
MOORESVILLE
Federal Hill Commons 175 Logan St.
LafayetteFarmersMarket.com SAT 8AM–12:30PM MAY–OCT
FARM
FARM MARKET
IndyCM.com WED 9:30AM–1:30PM MAY–OCT
LAWRENCEBURG
Lawrenceburg Farmer’s Market
Morgan County Farmers’ Market / Mooresville
Irvington Farmer’s Market
FARM MARKET
FARM MARKET
Teter Organic Farm
Walnut St. & High St.
50 N. Monroe St.
FARM
FARM MARKET
DowntownLawrenceburg.com SAT 9AM–1PM JUNE–OCT
MCfarmers.org TUE 3–7PM MAY–SEPT
10980 E. 221st St.
LEBANON
MORRISTOWN
Lebanon City Market
Berry Goods Farm LLC
Wheelers Cafe and Market
Ellenberger Park, 5301 E. St. Clair St. IrvingtonGardenClub.com SECOND SUN NOON–3PM JUNE–OCT
NoblesvilleMainStreet.org SAT 8AM–NOON MAY–OCT
TeterOrganicFarm.com BY APPOINTMENT MAY–OCT
Near North Farmers Market
FARM MARKET
FARM
FARM MARKET
East Side Marketspace
98 W. Main St.
E. 600 S.
25625 SR 37 N.
FARM MARKET
FARM MARKET
BerryGoodsFarm.com
5547 Bonna Ave.
Herron High School 110 E. 16th St.
HeartOfLebanon.org/Lebanon-CityMarket TUE 4–7PM JUNE–AUG
Mercantile37.com/WheelersMarket 8AM–NOON YEAR ROUND
IndysFoodCoop.com MON 5–8PM MAY–SEPT
Fresh Wednesday Market FARM MARKET
5505 E. Washington St. AtTheIrving.com WED 4–7PM YEAR ROUND
Garcia’s Gardens FARM
11717 E. 42nd St.
IndianaBlackFarmers.com SAT 9AM–NOON JUNE–OCT
Riverside Farmer’s Market FARM MARKET
2420 E. Riverside Dr. Indy.gov FRI 4–7PM MAY–OCT
Snakeroot Botanicals GARDEN CENTER
GarciasGardens.com
1052 Virginia Ave.
Garfield Park Farmers Market
SnakeRootBotanicals.com EVERY DAY 11AM–7PM YEAR ROUND
FARM MARKET
Garfield Park Conservatory Dr.
SoBro Farmers Market
GarfieldParkFarmersMarket.com SAT 9AM–12:30PM MAY–OCT
2201 E. 46th St.
Goose the Market
The Forest Flower
SPECIALTY MARKET
GARDEN CENTER
2503 N. Delaware St.
3205 W. 71st St.
GooseTheMarket.com MON–FRI 10AM–8PM, SAT–SUN 10AM–6PM YEAR ROUND
TheForestFlower.com YEAR ROUND
Growing Places Indy Summer Farmstand
Kokomo Downtown Farmers’ Market
FARM MARKET
727 N. Oriental St. GrowingPlacesIndy.org THU 2–5PM JUNE–SEPT
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FARM MARKET
LINTON
MUNCIE
Farmers Market at Minnetrista
PENDLETON
FARM MARKET
Pendleton Farmers’ Market | Falls Park
Linton Farmers’ Market
1200 N. Minnetrista Pkwy.
FARM MARKET
Minnetrista.net SAT 8AM–NOON MAY–OCT
Humphreys Park LintonFarmersMarket.com SAT 9AM–1PM MAY–SEPT
MARTINSVILLE
Morgan County Farmers’ Market / Martinsville FARM MARKET
460 S. Main St. MCfarmers.org SAT 9AM–1PM MAY–SEPT
NASHVILLE
Nashville Indiana Farmer’s Market FARM MARKET
FARM MARKET
Mulberry St. & Washington St. KokomoFarmersMarket.com SAT 9AM–1PM JUNE–SEPT
edible INDY Summer 2022
Pendleton County Fairgrounds, 68 Fairgrounds Rd. Facebook.com/Pendleton-FarmersMarket SAT 9AM–2PM JUNE–OCT
Brown County Inn, 51 SR 46
PLAINFIELD
NashvilleIndianaFarmersMarket.com SUN 11AM–2PM MAY–OCT
Plainfield Chamber Farmers’ Market
WED 4–7PM MAY–SEPT
KOKOMO
FARM MARKET
FARM MARKET
105 S. East St. Plainfield-IN.com/Farmers-Market WED 4–7PM JUNE–SEPT
PRINCETON
Find our friend, chef, educator and urban farmer Jason Michael Thomas selling his artisanal organic local sourdough breads and specialty products such as herbed butters, infused oils, tea, wild mushrooms and more. Find them at the Broad Ripple and Carmel Farmers Markets. Follow on Instagram @jasonmichaelthomas
Berry’s Produce & Country Market SPECIALTY MARKET
1415 W. Brumfield Ave. EVERY DAY 10AM–6PM MARCH–DEC
RICHMOND
SHERIDAN
WHITESTOWN
Richmond Farmers Market
Weston Family Farm FARM
Whitestown Farmers Market
FARM MARKET
1581 N. 1100 E.
FARM MARKET
47 N. 6th St.
WestonFamilyFarm.com FRI FARM TOURS 9:30AM & SECOND SATURDAY MARKET 9AM–1PM MAY–SEPT
4286 S. Main St.
SPENCER
ZIONSVILLE
Owen County Farmers’ Market
WonderTree Farm
FARM MARKET
2280 S. U.S. 421
RichmondIndiana.gov/resources/ farmers-market SAT 8AM–NOON YEAR ROUND
RUSSIAVILLE
Bent Arrow Acres FARM
2809 S. 750 W.
459 W. Morgan St.
BentArrowAcres.com
OwenCountyFarmersMarket.com SAT 8:30AM–NOON MAY–OCT
SEYMOUR
SPICELAND
Seymour Area Farmers Market
Caprini Creamery
FARM MARKET
FARM
105 S. Chestnut St. SeymourChamber.com/FarmersMarket/ WED & SAT 8AM–NOON MAY–OCT
7052 S. County Rd. 425 W.
SHELBYVILLE
Sheepdog Farms
Shelby County Farmers Market
9300 N. 450 W.
FARM MARKET
CapriniCreamery.com
WEST LAFAYETTE
Whitestown.In.gov THU 5–8PM JUNE–SEPT
FARM MARKET
WonderTreeFarm.com TUE & FRI 10AM–1PM; THU 3–6PM YEAR ROUND
Zionsville Farmers’ Market FARM MARKET
Corner of W. Pine St. & Main St. ZionsvilleFarmersMarket.org SAT 8–11:30AM MAY–SEPT
FARM
SheepDogFarms.com
18 N. Harrison St.
Purdue Student Farm
MainStreetShelbyville.org SAT 8AM–NOON JUNE–SEPT
1491 Cherry Ln.
Southeast Indiana - Dearborn County
FARM MARKET
purdue.edu/hla/sites/studentfarm/ 4–7PM (SUMMER); 4–6:30PM (WINTER) YEAR ROUND
Get our extensive digital guide to local farms, markets and garden shops. #localtogether
FROM OUR FARMS TO YOUR TABLE...
Come Shopping!
FarmTableSoutheastIndiana.com
Orchards, h d Farms & Markets k : Greystone Farm Lawrenceburg, Indiana : Beiersdorfer Orchard Guilford, Indiana : Phillips Berry Patch New Alsace, Indiana : Randolphs Farm Moores Hill, Indiana : Rolln’ K Farm Moores Hill, Indiana : Salatin’s Orchard Moores Hill, Indiana : Busse’s Farm Aurora, Indiana : Lobenstein’s Farm St. Leon, Indiana
Specialty Spirits
DEARBORN COUNTY Find more farm-to-table goodness around every bend in Southeast Indiana. Visit FarmTableSoutheastIndiana.com
: Great Crescent Breweryy Aurora, Indiana : At the Barn Winery Logan, Indiana : Holtkamp Winery New Alsace, Indiana Whiskey City Festival November 5, 2022
Beiersdorfer Orchard | 21874 Kuebel Rd., Guilford Busse’s Farm | 6491 IN-48, Aurora Salatin’s Orchard | 10514 Chesterville Rd., Moores Hill Greystone Farm | 15412 Wilson Creek Rd., Lawrenceburg Randolphs Farm | 12722 Hon Rd, Moores Hill
#theplace2play
Get the Map!
1-800-322-8198 www.farmtablesoutheastindiana.com edibleINDY.com
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For Goodness Shake An insane key lime pie dessert
words: Jennifer L. Rubenstein | photography: Martina Jackson e love the Florida Keys so much that we named our youngest daughter Mara after Marathon Key. It is heaven on earth for us. The sun, salty air and food are hard to beat. In the Keys, the most famous must-have dessert is key lime pie. You can find it at gas stations, food trucks, pie stores and street vendors. In our quest to find insane milkshakes, Big Hoffa’s Freezery not only had us at the everything-in-the-kitchen-sugar-drawer Tears of a Mermaid, but this Caribbean Cay milkshake makes us scream, “It’s 5 o’clock somewhere!” and takes us straight to Mallory Square.
W
Get one today at Big Hoffa’s Freezery 800 E. Main St., Westfield | BigHoffas.com
Whipped cream with crushed graham crackers and sprinkles Vanilla wafer cookies c
Slice of key lime pie
Graham crackers
Big B g Hoffa’s Key Ke Lime Pie Ice Cream
Lime L
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