The Farm at Prophetstown ©Laura Frank Hale
Farm to Table at the Farmstead: Chef Lauren Reed Takes Farm-toTable Dining to a Whole New Level By Kathy Merchant
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hef Lauren Reed is one-of-a-kind. She is the Education and Events Coordinator/ Fa r m C h e f f o r T h e Fa r m a t Prophetstown, a historic farmstead property situated in a state park in West Lafayette, Indiana. I can hear you thinking—wait a minute!! This can’t be the only place in our country with a Farm Chef. Farm-to-table dining is NOT a new trend. Well, hear me out. Chef Lauren is a oner. Source Matters: The Farm at Prophetstown The 100-acre Farm at Prophetstown (“The Farm”) includes a replica of a 1920 Sears and Roebuck catalogue farmhouse. Surrounding land
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is dedicated to livestock breeds common to that era, including turkeys, pasture raised Hereford beef, and Berkshire hogs. Livestock munch outdoors on alfalfa and corn grown on the property. Bees make honey that helps local neighbors (within a 50-mile radius) fend off seasonal allergies. Heirloom vegetables, fruits, and herbs complete the farm-fresh food offerings for sale on-premise. Two large gardens produce heirloom vegetables such as kohlrabi and onions. “They are special heirloom vegetables, which means that they must be eaten fresh within two days” says Chef Lauren. A colorful array of heirloom herbs includes lemon
