edible INDY
Celebrating the Local Food Culture of Central Indiana, Season by Season Serving Bloomington, Carmel, Columbus, Indianapolis and more
2014 CENTRAL INDIANA FARM MARKET GUIDE
Sarah Fisher: Crockpot Wednesdays
Ossabaw Hogs
Cover watercolor illustrations by Indianapolis artist, Bruce Dean. Photo on this page: Stream Cliff Herb Farm, Jane Simon Ammeson
Hoosier Thoughts edible INDY
“In the Summertime”
For us, summer is sitting on our back patio listening to Jimmy Buffett; grilling steaks and pizza; cooking up some delicious s’mores with 240sweet marshmallows, chocolate and peanut butter on cinnamon graham crackers; and mixing up some lip-smacking libations. It’s about being with friends and family and about having “Hot Fun in the Summertime”—“All Summer Long.”
We enjoy “Cheeseburgers in Paradise” while putting “The Lime in the Coconut.” Feeling the “Summer Breeze” on our shoulders as we harvest fresh veggies and regretting the sunburn the “Cruel Summer” can sometimes place upon us.
All because we love it all: the smell of fresh air, the incomparable flavor of fresh foods from our land, the sun, the rain, the storms, the life. The life summer gives us in Hoosier heartland.
In the words of DJ Jazzy Jeff and the Fresh Prince, back in the summer of 1991:
Cause you’re invited to a barbecue that’s starting at 4
Sitting with your friends cause y’all reminisce
About the days growing up and the first person you kiss
And as I think back makes me wonder how
The smell from a grill could spark up nostalgia
All the kids playing out front
Little boys messin round with the girls playing double-dutch
While the dj’s spinning a tune as the old folks dance at your family reunion.
That’s summer to us.
Hoosier Hugs,
Jennifer & Jeff
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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.
*Sarcastic copy courtesy of Edible Berkshires
No part of this publication may be used without written permission from the publisher. © 2014 all rights reserved.
It’s Time for Summer Farmer’s Markets!
Saturdays 8am-noon, May-Nov 1
Lawrence North High School North Parking Lot 7800 North Hague Rd binfordfarmersmarket.com
Saturdays 8am-noon May-Nov Broad Ripple Magnet High School brfm.org
Fridays 4pm-8pm, June-Aug 9101 Moore Rd. traderspointcreamery.com
Saturdays 8am-11am, May-Sept Corner of Main and Hawthorne St. zionsvillefarmersmarket.org
Have You Heard?
A Slice of Summer Fun A
BY JENNIFER RUBENSTEIN
Dig IN
Dig IN invites more local farmers, chefs, brewers, vintners and food enthusiasts to indulge in Hoosier culinary tastes on August 17 at White River State Park.. With more than 35 of Indiana’s finest chefs preparing unique dishes based on the freshest ingredients from Indiana, you are sure to fill your tummy to a food coma. Learn more at DigIndiana.org
few musts for your summer to-do list
Vintage Indiana, a Festival of Wine, Food and Fun
The 14th annual Vintage Indiana Wine & Food Festival is set for June 7 in downtown Indianapo-lis. This award-winning festival celebrates and promotes Indiana wine and food. Offering more than 200 awardwinning wines, delicious foods from Indiana’s finest chefs. Interact with the food, join wine sessions in the Wine & Food Experience Pavilion and listen to live music. Learn more about the festival and how to purchase tickets at VintageIndiana.com
The Farmhouse Restaurant at Fair Oaks Farms Fair Oaks Farms introduces an ala-carte restaurant featuring American Farm Cuisine, a lively pub showcasing local craft beers and American wines, plus a banquet and conference center. A fresh food market and bakery will be built alongside the restaurant. The Farmhouse boasts seat-ing for 500 and will have a glass-enclosed kitchen for easy viewing. The Farmhouse with its in-door/outdoor fireplace and wraparound porch will open at Fair Oaks Farms in mid-June. A great one-tank trip for your taste buds!
Swiss Wine Festival
Celebrate the winemaking heritage of Switzerland County, Indiana, during the 43rd Swiss Wine Festival August 21–24 at Paul Ogle Riverfront Park. Named one of Indiana’s Top Ten Events by Top Events USA and the #4 Food Festival by the Best of Indiana, the celebration takes place alongside the Ohio River in Vevay. Try it by the taste or glass and take home your favorite wines from the famous winetasting pavilion featuring a dozen or more award-winning Indiana winer-ies. (Wine pavilion opens August 22.) There’s nonstop live entertainment including headliner Diamond Rio on Friday, August 22. Enjoy arts & crafts, grape stomping, amusements rides, a grand festival parade, 5K walk/run, beer garden, riverboat cruises, fireworks and more. For schedule of events, visit SwissWineFestival.org.
Milktooth
Brunch goers everywhere are anticipating the opening of Milktooth, the newest craze in Indian-apolis. Jonathon and Ashley Brooks anticipate an early summer opening of what will surely be-come one of the next hottest spots to visit. Until they open, catch up with their pop-up brunches throughout the city and hang on to your taste buds as they are going for a magnificent ride! 540 Virginia Ave., Indianapolis. Facebook.com/ milktoothindy
Tenderloin Throwdown
“A Search for the Best Pork Tenderloin Sandwich in Indiana”
Do you claim to have the best pork tenderloin sandwich in Indiana? Prove it! Join Main Street Greensburg in Downtown Greensburg, Indiana, on July 19 for the first Tenderloin Throwdown, envisioned as an annual event. Each participating team will line up around the Decatur County Courthouse, cook their famed sandwich and enter their creation to win in one or more of the fol-lowing categories: Best Breaded Tenderloin, Best Grilled Tenderloin, Most Creative Tenderloin, and People’s Choice. Winners will receive a prize package and, more importantly, bragging rights. For more information visit MainStreetGreensburg.com.
CelebratingIndianaCentralFoods INSTAGRAM Contest
WIN: 1 of 5 Bloomingfoods giftbags ($75 value), winning photos to be displayed in Bloomingfoods and featured in the fall issue of edible indy with central indiana food-related photos
Celebrate your community
This means: farms, farmers’ markets, gardens, restaurants, locally sourced ingredients, cocktails... relish the possibilities!
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HOOSIERFOOD
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NO PURCHASE NECESSARY. NO LIMIT ON NUMBER OF ENTRIES. TOP TEN PHOTOS WILL BE CHOSEN BY EDIBLE INDY AND BLOOMINGFOODS. 1st, 2nd, & 3rd PLACE WINNERS WILL BE CHOSEN BY EDIBLE INDY AND BLOOMINGFOODS WITH 4th & 5th PLACES TO BE READERS CHOICE. TIES WILL BE DECIDED BY EDIBLE INDY AND BLOOMINGFOODS. WINNERS WILL BE ANNOUNCED IN AUGUST VIA FACEBOOK, TWITTER AND INSTAGRAM. THE USE OF THE IMAGES WILL BE LIMITED TO 2014/15 MARKETING FOR EDIBLE INDY AND BLOOMINGFOODS. ARTISTS HAVE SOLE OWNERSHIP OF THEIR PHOTOS. MUST FOLLOW @EDIBLEINDY TO BE ELIGIBLE TO WIN.
Photo by Jennifer Rubenstein
Illustrated by Amanda Brinkman
VEGETABLES
beets
broadbeans
carrots
cauliflower
celery
celeriac corn
cucumbers
gourds
green beans
green onions
Jerusalem artichokes
kohlrabi
leeks
lima beans
mushrooms
onions
parsnips
peppers popcorn
potatoes
radishes
rhubarb
summer squash
sweet potatoes
tomatoes
turnips
wax beans
zucchini
FRUIT
apples
blackberries
blueberries
cantaloupe
gooseberries
peaches
pears
plums
raspberries
strawberries
watermelon
HERBS & GREENS
arugula
herbs: variety bok choy
cabbage cantaloupe collards
endive fennel
flowers
garlic horseradish
kale
lettuce: variety microgreens
mustard greens
pac choy
parsley
spinach
Swiss chard
The 5,000-square-foot Eskenazi Health Sky Farm, sitting on the rooftop Eskenazi Health Outpatient Care Center on the Eskenazi Health campus, produce fresh and delicious food items available to patients, visitors and staff. also serve as a teaching space for how to grow and prepare fresh foods that contribute to healthier living. Fruit and veggies are
The Eskenazi Health Sky Farm
The one-of-a-kind Eskenazi Health Sky Farm will soon be open to patients, and the community, serving as a space that will contribute to wellness through productive agriculture, food and healthful diet as well as providing an area of
aesthetics, which contributes to improved patient outcomes.
26 Russell Sheep Farm 3500 E C.R. 700 N
Schacht Fleece & Meat Farm 1470 E. Schacht Rd. Bloomington schachtfleecefarm.com
Seldom Seen Farm, Inc. 2525 N CR 425 E Danville seldomseenfarm.com
Simpson’s Farm Market 1725 Wampler Rd. Martinsville simpsonfamilyfarm.com
Slow Food Garden at White River State Park 801
Capriole
Cheeses 10329 New Cut Road Greenville, IN 812.923.9408 capriolegoatcheese.com
English Buffalo Farm BUFFALO 6432 N. US Hwy. 231 Bainbridge, IN 765.522.7777 englishbuffalofarm.com
Fiedler Family Farms 14056 E. SR 66 Rome fiedlerfamilyfarms.com
Fischer Farms 742 Crestwood Drive Jasper, IN 812.481.1411 ffnatural.com
miller
1113 N Terrace Rd Thorntown, IN 317.645.6001 facebook.com/millerfamilypoultry
ZEN
4963 E. County Rd. 900S Cloverdale, IN 812.923.9408 zensheepfarm.com
FARM markets
49 Columbus Farmers Market Brown St between 5th & 8th St. Columbus SAT 9AM-12:30PM
50 Crooked Creek Farmers Market 70038 N Michigan Rd. Indianapolis SuN 11:30AM-3PM
55 The Green Market at Trader’s Point Creamery 9101 Moore Rd. Zionsville FRI 5PM-8PM
56 Greenwood Farmers’ Market 525 N Madison Greenwood SAT 8AM-12PM; WED 2:30-6PM
51 Danville Chamber Farmers’ Market Old us 36 West of Court house Danville SAT 8AM-12PM
61 Plainfield Chamber Farmers’ Market 105 S East St. Plainfield WED 4PM-7PM
62 Saxony Market 13578 East 131 Street Fishers
52 Eskenazi Health Farmers’ Market 720 Eskenazi Ave. (In front of the hospital)
53 Farm to Fork at Normandy Farm 79th & Marsh Rd.
54 Fishers Farmers Market 11601 Municipal Dr. Fishers SAT 8AM-12PM
57 Harvest Market at the Fairgrounds 602 N Apple St. Greenfield SAT & WED 8AM -12PM
58 Jewish Community Center 6701 hoover Rd. Indianapolis SuN 10AM-1PM
59 Noblesville Farmers’ Market Corner of Conner & 8th St. Noblesville SAT 8AM-12:30PM
63 Wilson Farm Market 1720 East 256th St. Arcadia
64 Zionsville Farmers’ Market Corner of Main St. & hawthorne Zionsville SAT 8AM-11AM
OTHER MARKETS
Minnetrista Farmers’ Market
311 W. St. Joesph St. Muncie, IN 765 282 4848 minnetrista.net
60 Original Farmers’ Market at the City Market 222 E Market St. Indianapolis WED 9:30AM-1:30PM
Many Hoosier farm markets accept the Supplemental Nutrition Assistance Program (SNAP). This program provides assistance to low and no income people and families allowing them to purchase Indiana-grown fruits and vegetables. Fresh Bucks doubles SNAP purchase up to $20 at the following markets:
FOR A ONE TANK
HERE ARE A FEW PLACES WORTH THE DRIVE!
Savor Hamilton County’s Local Food Scene
When you’re looking to tempt your taste buds, you don’t need to travel far. Just north of Indy, you’ll find local dining, smokin’ bbq, you-pick farms and chefs who like to mix things up. How about DeLullo’s Trattoria featuring Italian dishes made with ingredients from Wild Feather Farm or The Local where great–tasting dishes are locally sourced and environmentally responsible? Find local baked goods at Sugarbean and Rosie’s, or how about homemade dingdongs and pop tarts at Blue Moon? And that’s just a fraction of all things local. The cities of Carmel, Fishers and Noblesville gear up every weekend for bustling farm markets. Find everything at VisitHamiltonCounty.com.
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 who search out the best dairy, meat, produce and beverages for their patrons.
DeLullo’s Trattoria 177 West Main St. Atlanta 765.292.2000 delullositalian.com
Bistro 310 310 Fourth St. Columbus 812.418.8212 bistro310.com
The Fig Tree 109 N Meridian St. Lebanon 765.482.3574 thefigtreecafe.wordpress.com
The Local Eatery & Pub 14655 N. Gray Rd. Westfield 317.218.3786 localeateryandpub.com
Farm-To-Table is gaining momentum not only with born-and-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.
Black Market 922 Massachusetts Ave Indianapolis 317.822.6757 blackmarketindy.net
GOOSE THE Market 2503 N. Delaware St. Indianapolis 317.924.4944 goosethemarket.com
Farm Bloomington 108 E Kirkwood Ave. Bloomington 812.323.0002 farm-bloomington.com
Finch’s Brassiere Fresh Produce 514 E Kirkwood Ave. Bloomington 812.333.2700 finchsbrasserie.com
Milktooth 540 Virginia Ave. Indianapolis 317.292.2280 facebook.com/milktoothindy
Plum’s Upper Room 112 S Main St. Zionsville 317.873.5577 plumsupperroom.com
R Bistro 888 Massachusetts Ave. Indianapolis 317.423.0312 rbistro.com
The Loft at Traders Point Creamery 9101 Moore Rd. Zionsville
317.733.1700 tpforganics.com
By Robin Hobson, Market Master, Bloomington Community Farmers’ Market
Sarah Fisher Race
Car Driver, Wife, Mom and Champion of Family
STORY AND PHOTOGRAPHY BY DEBRA SMITH OF SMITH BITES
The name Sarah Fisher, Indy 500 race car driver, was one I’d only seen in magazines, television and the newspaper; I’m a Seattle transplant and, in my limited experience, all I knew was that the 500 was a race held in Indianapolis and it involved fast cars.
That changed when I married a Hoosier. My father-in-law is a lover of all sports and it’s family tradition to gather at my in-laws Memorial Day weekend and listen to the race via the radio. And that’s where I learned Ohioborn Sarah Fisher has made a name for herself in the world of car racing.
I had the pleasure of sitting down with Sarah on location of her racing team, Sarah Fisher Hartman Racing, to talk food, racing and family—and for Sarah Fisher, they’re all connected.
Smith Bites: Tell me about your “Crock-Pot Wednesdays”—how did that tradition happen?
Sarah Fisher: We (Sarah Fisher Hartman Racing) began in 2008 with three employees (not including my husband and me); one of our employees, Mark Albert, suggested we take turns bringing “a” Crock-Pot on Wednesdays, because “a” Crock-Pot would feed five individuals. That’s changed now with more than 23 employees but we still do it. It’s nice to have everyone come to the kitchen, sit around the table and share like family.
SB: Crock-Pot Wednesdays have evolved over the years because of size, but has it become more competitive? Because drivers seem like pretty competitive!
SF: It’s competitive, yes, and it’s a lot of fun— but what differentiates us as a business is that
we have this family culture. On Crock-Pot Wednesday everyone comes together and looks forward to what’s going to be on the table; it bonds us as a team.
SB: How has your life changed now that you have children? (Sarah currently has a young daughter and is expecting her first son in June.)
SF: Life before kids was very different—I was an athlete as a driver and an entrepreneur with my husband—life was 100% focused on this sport and involved some facet of racing. As a mom, I’m still focused on racing but we make time for our family to do activities outside of racing too.
SB: Do you eat differently at home, and who does the cooking?
SF: (laughing) I’m seven months pregnant, I eat whatever I want right now! We both cook and Andy grills in the summer when he has time. Many days we start a Crock-Pot in the morning so it’s ready when we get home. We eat out too much because we’re often on the road but we try to make healthier choices. And we’re very lucky that our daughter prefers to eat salads and proteins—she does a great job on her own because that’s what her palate likes.
SB: Are you a snacker? Salty or sweet?
SB: Do you grow a garden?
SF: When I was pregnant with my daughter, I craved salty things but the little boy we’re having in June is going to love sugar!
SF: I’d love to have a vegetable garden and teach my kids where their food comes from. And I’ve grown cucumbers before; they’re
easy to grow so maybe I’ll just have a garden of cucumbers!
SB: Will you encourage your kids to race?
SF: This sport is such a roller coaster. If my kids are racing simply because we’re involved, then no. I was extremely lucky that both of my parents supported my passion—which was racing—and I want the same for both of my kids. I’d rather be a piano or ballerina mom if that’s something they really wanted to do.
SB: At 33, are you where you expected to be? Was owning your own team a vision or dream you had for yourself?
SF: I think I’m a little past where I thought I’d be. I’m so fortunate to have my family, to be a mom, to be a part of a race team that is doing incredibly well and to be involved in a sport that I can’t live without. Because of my partner, Wink Hartman, and his wife, Libba, I’m allowed the luxury of traveling with my family so I don’t miss my kids’ growing up—I couldn’t do it without that kind of support.
SB: How do you and your husband stay connected outside of racing?
SF: We make date nights for each other. It seems silly, but we get a sitter, go to dinner and put our phones away. We take family vacations and we have a small lake house that we love.
SB: What’s your one guilty pleasure when it comes to food?
SF: Mexican. Chips and salsa, chips and queso—I LOVE Mexican food in general.
SB: Who wins the award for Crock-Pot Wednesdays?
SF: It’s going to be Johnny O (Johnny O’Gara,Sarah’s father-in-law) by far— everyone loves his Taco Bar.
SB: What’s your signature dish?
SF: Chicken and noodles. When we were a smaller company, I made the noodles by hand but I can’t do that now so I buy them—but I can’t tell you what brand, that’s my secret ingredient!
SB: What’s your husband’s (Andy O’Gara) signature dish?
SF: I make his Crock-Pot Wednesday!
Co-founders of SmithBites.com, Rod, aka “The Professor,” and Debra Smith are professional photographers, videographers, writers and storytellers whose first life involved creating jingles and voice-over for radio, television and film. Their love of food as well as a great story has allowed the Smiths to photograph and create videos about food on both coasts of the US and in Europe. At Smith Bites, “It’s the food that connects us all.”
The American Dairy Association Indiana Inc represents 1200 dairy farm families across the state of Indiana. ADAI nurtures the storied
“Drink of Milk” tradition at the end of each Indianapolis 500 Mile Race, operates the famous Dairy Bar at the Indiana State Fair, sponsors Indiana State School Music Association award programs, hosts the annual Ice Cream Social on Monument Circle in Indianapolis, and continues to support the over 70% of Indiana schools currently implementing the Fuel Up to Play 60 initiative, a partnership between the National Dairy Council and the National Football League. The organization is funded by Indiana dairy farmers and provides science-based nutrition and reliable product information to Hoosier families.
Driver Louis Meyer wins his 2nd Indianapolis 500 and asks for a glass of buttermilk in Victory Lane.
Meyer wins his 3rd Indy 500 and this time is photographed drinking his buttermilk in Victory Lane. The Milk Foundation begins to present milk to race winners on and off for the next two decades.
“Milk-gate” erupts when winning driver Emerson Fittipaldi brings his own orange juice to Victory Lane. International outcry over the incident further demonstrates race fans’ commitment to the Drink of Milk tradition.
The American Dairy Association Indiana launches the “Fastest Rookie of the Year” award to honor the fastest qualifying first-time driver.
Tony Hulman, owner of the Indianapolis Motor Speedway, makes the Drink of Milk a permanent Victory Lane celebration. Driver Pat Flaherty takes the first “official” swig of milk when he wins. Over the following decades, the ritual becomes a tradition.
The Drink of Milk was called the “Sports World’s Coolest Prize” by Sports Illustrated writer Pete McEntegart, topping college football’s Heisman Trophy, the Kentucky Derby’s Blanket of Roses, the Olympic Gold Medal,the Masters’ Green Jacket, and hockey’s Stanley Cup.
INDIANAPOLIS 500 MILKMAN
KEN HOEING
Hoeing Livestock Farm
Rushville
About Ken
Married to Denise Kids: Kim, Chris Hoeing Livestock Farms was established in 1947, and now, three generations later, Ken and three Hoeing brothers are running the farm founded by their grandfather.The brothers milk 400 cows and farm 3,000 acres in Rush County. Ken was the rookie milkman at the Indianapolis 500 in 2013 — getting prepared for his job next year to hand the 2014 winning driver a refreshing glass of milk to refuel after the race.
Graphics by:Sofia Puga
WMuch Ado About Strawberries
ho doesn’t enjoy Grandma’s strawberry shortcake, strawberry jam, strawberry wine, strawberry pie, strawberry ice cream, cheesecake topped with strawberries, strawberry smoothies, spring greens topped with strawberries and feta, strawberry yogurt, strawberry sundae or chocolate-covered strawberries? Edible Indy teamed up with talented Hoosier chefs on these delectable strawberry creations. Start picking now!
Strawberry Gazpacho
Want Some Strawberry Shortcake?
Join the Cathedral Women of Christ Church Cathedral to celebrate their 49th Strawberry Festival on June 12, 9:30am to 6pm, at Monument Circle. They’ll be serving over 17,000 shortcakes and 5 tons of strawberries. In 2013, more than $56,000 was raised for 34 Indiana nonprofit organizations. Make sure you get the works for $7!
Recipe by Chef Caleb France, Cerulean Restaurant, Indianapolis, Photo by
Rachel Hartsell
Yield: 12 servings
2¼ pounds fresh strawberries
2 ounces lemon juice
2 ounces sherry vinegar
4 ounces olive oil
1 quart water
2½ cups corn syrup
1½ ounces salt
Blend strawberries until smooth. Add remaining ingredients and blend until uniform and smooth. Strain through chinois (a cone-shaped sieve with a closely woven mesh for straining sauces). Top with creme fraiche and croutons.
Strawberry-Garnacha Preserve with an 8-Year Balsamic
Recipe by Chef Seth Elgar, No Coast Reserve, Photo by Jennifer Rubenstein
Yield: 12 servings
4 cups garnacha (sweet red wine)
2 pounds fresh strawberries (or raspberries, blackberries, blueberries)
3 tablespoons sugar
1 cup sugar
1 tablespoon fresh lemon juice
3 tablespoons balsamic vinegar (does not have to be 8-year aged)
In a small sauce pot, reduce the wine over low heat to ½ cup.
Preheat oven to 450°. Place a sheet tray in the oven as it’s preheating and after 20 minutes, remove the tray, line with parchment paper, and place strawberries on it to roast for 30 minutes until the strawberries are juicy and caramelized.
Add the fruit and juices to the wine reduction, add the sugar and lemon juice, bring to a simmer and cook for 15–20 minutes (warm honey consistency).
Stir in the balsamic vinegar and place the preserve in a quart jar, tighten the lid and let cool overnight.
Serve with whipped brie and baguette bread.
Indoor/Outdoor Systems
Lights
Started Plants & Seeds
Fish (Edible & Ornamental) Pumps Plumbing
Do-It-Yourself Kits
System Installation
Come Walk Around
Acre Facility and New Aquaponic Barn
Eggplant Pain Perdu, Molasses Glazed Strawberries, Smoked Butter, Chicken Skin
Recipe and photo by Chef Jon Brooks, Milktooth, Indianapolis
For the eggplant:
1 eggplant, cut into 2 thick, skinless planks
2 cups whole milk
2 eggs
3 tablespoons sugar
1 tablespoon cinnamon
Seeds from 2 vanilla beans (or 1 teaspoon vanilla extract)
2 tablespoons butter
For the smoked butter:
2 cups heavy cream
termilk for another use. Rinse the butter and knead for a few minutes to remove liquid.
For the chicken skin: Put skin in a castiron pan and roast in a 225° oven for a few hours, until crispy. Remove from pan and save uncleaned pan for cooking eggplant. Can be done a day ahead and stored at room temperature.
For the molasses-glazed strawberries: Put sliced strawberries, molasses and 1 tablespoon butter in a saucepan and warm gently just until butter emulsifies into the molasses and glazes the strawberries.
1 tablespoon kosher salt
Skin from 1 roast chicken
6 strawberries, sliced
⅓ cup molasses, sorghum or maple syrup
Basil and tarragon leaves
½ cup peanut or grape seed oil
For the eggplant: Whisk together milk, eggs, sugar, cinnamon and vanilla and pour over eggplant to soak for a 2 hours.
For the smoked butter: If you have a smoker you may smoke 2 cups heavy cream in a metal bowl set inside a bigger bowl of ice for 2 hrs at 165°. *If you do not have a smoker, use regular heavy cream. Add smoked cream (or regular heavy cream) to a food processor with 1 tablespoon kosher salt and process until cream whips and then breaks into curds. Strain, reserve but-
To serve: Pan-fry eggplant in 1 tablespoon butter and reserved chicken fat in cast-iron pan until browned, flip and then finish in a 350° oven for 4 minutes. Meanwhile, fry herb leaves for a few seconds in hot oil until they cease to sizzle and are crispy. Place eggplant in center of plate and garnish
The new 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. It is designed to elevate the soul while caring for the body. For more information, call 880.0000 or visit EskenaziHealth.edu.
From the Good Earth
SEEDS OF CHANGE
How one woman and one garden are making a difference for those in need
WRITTEN BY AMY LYNCH, PHOTOGRAPHY BY JENNIFER RUBENSTEIN AND CAROLE TOPALIAN
The fresh vegetables from Carolee Vannatta’s Garden of Hope are nourishing more than hungry bodies. They’re feeding the soul.
When this single mother of three toured Wheeler Mission last year and found out that the emergency men’s shelter (one of three Wheeler facilities) provides meals to as many as 750 people on a daily basis, she felt compelled to contribute in some way.
“I love to cook and I’ve done a lot of catering,” Vannatta said. “I noticed that most of the donated food being served was of the institutional variety—canned goods and boxed products—and I thought, ‘Wouldn’t it be great to love on these folks by bringing them some fresh food?’ I’m a woman of faith, and I really felt like I was being called to serve in this capacity.”
Vannatta wasn’t quite sure how to go about putting her intentions into action, but after sharing her idea with some friends, plans for a garden quickly took root.
“The friends I was talking with lease farming space on their property near Zionsville, and said they’d be happy to donate some of their land for a garden,” she said. “My brother tilled it up, we planted all sorts of vegetables, and it all just came together.”
Volunteers from local churches and schools caught wind of what Vannatta was doing and pitched in to tend the nearly one-acre garden throughout last summer. To everyone’s delight, the yields were bigger than anyone could have hoped for. Vannatta and her team of supporters harvested hundreds of pounds of fresh yellow squash, zucchini, tomatoes, Sugar Snap peas and green beans to donate to Wheeler Mission.
“We’d load up laundry baskets of squash that were so heavy, it took two people to lift them!” she laughed.
“It has been a great blessing to receive this fresh produce to serve to our guests,” said Matt Roller, director of emergency shelter services for Wheeler Mission Ministries’ Shelter for Men. “These donations
also help our budget as well. The more donations we receive, the less we have to spend. Thus, we can put that money toward programming and services to help our guests break the bonds of poverty and homelessness.”
The whole project has been so rewarding, Vannatta is already setting her goals higher for this year’s garden.
“We’re going to start planting earlier and add lettuces, herbs and garlic to our mix,” she said. “We’re also going to keep bees this year that will hopefully pollinate the plants for bigger harvests.”
In addition, the property owners (who prefer to remain anonymous) own a bunch of old apple trees they’ll be trimming in anticipation of contributing that fruit next fall.
Vannatta hopes her actions will encourage others to plant their own gardens of hope.
“There’s so much need right here in our own communities,” she said. “Even something as small as donating excess vegetables from your garden to a local organization or just setting out an extra plant can make a difference. Maybe you know someone in your neighborhood who struggles financially, or is elderly and may not eat as well as they should. Just bringing a little fresh food to someone is such an easy way to let them know you care about them.”
And the recipients aren’t the only ones who benefit.
“Last year, my children and I delivered some of our vegetables to Wheeler Mission,” Vannatta said. “We got to know the kitchen staff, and we saw the people waiting in line for food. I’m not wealthy by any means, but I realize how fortunate I am that I’ve never had to be in that position. The gratitude and the understanding we gained by helping others has been such a blessing to me and my family.”
“Wheeler’s mission statement is ‘to provide Christ-centered programs and services for the homeless and those in need,’ and I think the service Carolee is providing is as Christ-centered as it gets,” Roller said. ”She and her family and friends are sacrificing their time, talent and treasury so that those who are hungry may eat, and eat healthy.”
Every donation, every plant, every bite makes a difference. Vannatta says she’s happy to talk with others about ideas for starting a garden of hope or donating fresh food to a local organization. She can be reached at carolee659@sbcglobal.net.
Amy Lynch is an Indianapolis-based freelance writer and editor. She enjoys cooking, local beer, travel, gardening and yoga.
HOW YOU CAN HELP
Feeling inspired by Vannatta’s example? Here’s a partial list of Central Indiana organizations providing food and meals to those in need. You’ll also find a comprehensive list of churches, community centers, food pantries and soups kitchens accepting donations at FoodPantries.org.
American Red Cross Food Pantry of Central Indiana
15325 Herriman Blvd., Noblesville 317.773.0380
RedCross.org/in
Gleaners Food Bank of Indiana
3737 Waldemere Ave., Indianapolis 317.925.0191
Gleaners.org
Great Harvest Food Pantry
2516 E. Stop 11 Rd., Indianapolis 317.657.4998
GreatHarvestFoodPantry.org
Hunger Inc.
1416 E. Epler Ave., Indianapolis 317.782.3321
HungerInc.org
Mid-North Food Pantry
3333 N. Meridian St., Indianapolis 317.924.7900
MidNorthChurch.org
Midwest Food Bank
6450 S. Belmont Ave., Indianapolis 317.786.8980
MidwestFoodBank.org
Salvation Army Red Shield Center of Johnson County
3100 N. Meridian St., Indianapolis Greenwood 317.881.2505
Corps.SalvationArmyIndiana.org/johnsoncounty
Second Helpings
1121 Southeastern Ave., Indianapolis 317.632.2664
SecondHelpings.org
Society of St. Vincent De Paul 4202 Boulevard Place, Indianapolis 317.921.1401
SWDPIndy.org
Zionsville Food Pantry at Zionsville
Presbyterian Church 4775 W. 116th St., Zionsville 317.873.6503
ZPC.org
OSSABAW ISLAND HOGS Heritage Breed Offers Time Travel by Taste
BY SARA CROFT
When I think of Conner Prairie Interactive History Park, what comes to my mind is a beautiful green lawn full of picnic blankets for Symphony on the Prairie, haunted hayrides and horse-drawn sleigh rides through 1836 Prairietown.
What many of us do not realize is that beyond those attractions is a historic hog farm that local chefs are sourcing for their menus.
In 2007, Conner Prairie acquired 10 Ossabaw Island Hogs, a historic breed of livestock that was introduced to the New World from Spain around the early 1500s. The hogs received their name due to their isolation on Ossabaw Island, a barrier island off the coast of Georgia. They are the closest representation of the kind of hogs that were present in the 1830s in Indiana as most of the hogs that were around at that time have died out.
Naturally, Conner Prairie has become a great new home for Ossabaw hogs, which can be nurtured and live their lives on the large grassy landscape of 1836 Prairietown.
In the 1500s, Ossabaw Island was an environment with high heat, humidity and seasonal scarcity of food. Adapting to their climate and surroundings, the hogs stored massive amounts of body fat flavored by their wild, foraged diet so it could be used for less fruitful seasons. This phenomenon is similar to that of non-insulin diabetes in humans, therefore making them prime for scientific research. Several universities, including IUPUI, have Ossabaw hogs for diabetic studies.
Because they thrive when not confined to small spaces, Conner Prairie offers them large lots to roam. Livestock Manager Kevyn Miller—the Noah to Conner Prairie’s ark—tends to the hogs in the same way as Hoosier settlers did years ago.
“When faced with my own management problems,” he says, “I am constantly asking myself
Photos courtesy of Conner Prairie and Goose the Market
‘How did they do it on the island?’”
Not only did the feral hogs adapt to their diets to the climate, over the course of centuries the hogs have physically changed as well. Isolation of living on the island caused insular dwarfism, though their size has little impact on their strength. Mature Ossabaw hogs tend to have big, square shoulders, a sign that their fat layer is developed and they’re prime for the table. Chefs seek them out for picnic hams and luscious marbled cuts of meat.
Smoking Goose was aware of the culinary benefits brought by Ossabaw hogs and quickly worked to create delicious meat treats. From 12-month aged hams to Ciauscolo, a soft, spreadable salami, Smoking Goose has partnered with Conner Prairie to not only please our taste buds with limited-release porky treats but to help raise awareness about these historic hogs to the public.
Last spring, Chris Eley and the Smoking Goose team cured petite, bone-in Ossabaw hams under sea salt, cane & brown sugar, mustard seeds and black peppercorns before hanging them high for a light smoke over smoldering persimmon wood. After 11 months of aging, the smoked hams are ready to eat. Could you imagine the conversation around the Thanksgiving table if you prepared one of these for a real New World feast?
Similar to that of salami or a cold-cut meat, Ossabaw Brasolara was created with a splash of crisp, organic white wine and ground Ossabaw pork shoulder spiked with sea salt, black pepper, garlic and orange zest before cradling whole, hand-trimmed Ossabaw coppa inside natural beef casings. Curing and dry aging for over nine months creates an intense and sweet slice laced with citrus and Old World spice.
Currently available at Goose the Market is the Ossabaw Ciauscolo, a soft, spreadable salame traditional in Le Marche (the region that makes up the calf muscle of Italy’s boot) made with the region’s Verdicchio white wine, fennel pollen and fennel seed, as well as garlic. The 12-month dry-cured, bone-in hams are currently hanging and waiting patiently for a 2014 release date.
Interested in learning more about these Ossabaw hogs? Smoking Goose owner Chris Eley will butcher a whole Ossabaw hog, nose to tail, then make sausage start to finish at Ossabaw Fest, a project with Conner Prairie that is still in the works. Eley will prepare the meat for roasting and curing in front of an audience, putting a whole new meaning to live dinner theater.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post’s Taste section and BuzzFeed. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.
HOW TO EAT IT:
In Italy, culatello—the cured, boneless heart of the ham—sidles up deliciously next to crystalline fractures of aged Parmigiano-Reggiano and classic mostarda (fruits and vegetables preserved under sweet-tart mustard oil). So we love to take those traditional pairings from The Boot and giving ’em an Indiana twist, just as Smoking Goose’s Ossabaw Culatello brings Old World preparation to Indiana Ossabaw hogs raised just up the road.
Along with paper thing slices of Smoking Goose’s Ossabaw Culatello, reach for Swiss Connection’s Pazia, a Parmigiano-style, raw cow’s milk cheese from the seventh-generation creamery in Clay City, Indiana. And in the corner of your plate, spoon a dollop of Preservation’s Caramelized Pear & Cracked Pepper Jam, a brand new release from this Westfield, Indiana, family business that brings a sweet and spicy tingle to our tongues.
A
All products are available at Goose the Market.
tip from behind the counter:
Goose the Market will be serving up hand-carved slices of Smoking Goose’s Ossabaw Culatello at Conner Prairie’s “Prairie Plates at Sunset” event on Thursday, June 19, 6:30–9:30pm. Tickets $45.
Take in the exquisite ambiance of the Conner Homestead at sunset as you enjoy small plates of meats, cheeses and more from Goose the Market, a selection of ciders and meads from New Day Meadery and minicake desserts from Sugar. After sunset, explore the beauty of the night sky with telescopes provided by Spaceport IN. A cash bar will be available for those who prefer other beverages.
Photos courtesy of Goose the Market
WRITTEN BY JENNIFER RUBENSTEIN GRAPHICS BY AMANDA BRINKMAN
“Bees do have a smell, you know, and if they don’t they should, for their fee are dusted with spices from a million flowers”
—Ray Bradbury, Dandelion Wine
The gentle buzzing of the honey bee is all around during the season. Flying from one flower to a stalk of lavender and back to another flower and then onward to their bee colony where they will greet the Queen Bee. Honey bees are fascinating creates who provide us with one of the most ancient super foods and they are considered a symbol of sacred femininity. But did you also know:
Bees have been producing honey for at least 150 million years.
Europeans brought the European Honeybee to America in 1638. The Native Americans referred to the honeybee as the “White Man’s Flies,” because wild swarms always preceded the arrival of the white man. There over 200,000 beekeepers maintain honey bee colonies within the United States.
Beekeepers in Indiana harvest an average of 60 to 80 pound of honey per hives.
Honey bees pollinate 50 different US crops valued at over $20 billion.
Honey bees produce $150 million worth of honey and beeswax in the US.
Honey bees have five eyes.
Honey bees need to tap 2 million flowers to make one pound of honey.
Bees have been producing honey for at least 150 million years
A worker bee will make ¹/12 teaspoon of honey in her lifetime.
Honey does not spoil. If it crystallizes in the container, just put in a hot water bath for it to become a liquid again. Do not heat it in the microwave, this could burn the honey.
The fructose in honey makes it sweeter than sugar. At 21 calories a teaspoon, it is 1½ times sweeter than sugar.
Honey makes baked goods brown faster and improves shelf life.
When a honey bee stings a person, it cannot pull the barbed stinger back out. It leaves behind not only the stinger, but also part of its abdomen and digestive tract, plus muscles and nerves.
Honey, if it isn’t, should be a staple in everyone’s pantry and on everyone’s counter. Not only is it a great substitute for sugar in any drink or dish, it has many health benefits as well. Raw honey (which has not been heated or pasteurized) has the most benefits of all honeys. Did you know:
Honey contains flavonoids, antioxidants which help reduce the risk of some cancers and heart disease. Recent research shows that honey treatment may help disorders such as ulcers and bacterial gastroenteritis. Buckwheat honey helps with coughs, particularly in children. Honey can be applied to an external burn or surface wound. The honey is known to be soothing, antiseptic and healing. It clears up your skin. You can take ½ teaspoon of raw honey and rub between your fingers until it is warmed. Add a few drops of water to thin the honey and smooth it gently on your face. Wait ten minutes and then rinse off with warm water, followed with your favorite toner.
Honey has anti-microbial and anti-fungal properties and has been know to be the ultimate organic skincare brand. Apply a dab of raw, organic honey directly to blemishes, and let the skin absorb its overnight. Wash it off in the morning, and after regular use you may have clear skin!
For information Indiana bees and beekeeping:
Central Indiana Beekeeper’s Association indyurbanbeekeeping.org
Indiana Beekeeping indianabeekeeping.com
Indiana State Beekeepers Association Indianastatebeekeepers.org
Southeastern Beekeepers Association indianahoney.org
Indiana Beekeepers Association indianabeekeeper.com
Graham’s Bee Work grahamsbeeworks.com
Sources: DNR Indiana Department of Natural Resources, WebMD, Indiana Beekeepers Association
SUMMER GRILLING 101
BY CHEF JJ BOSTON
Summertime is by far the best time of year for grilling. With the abundance of local fresh vegetables, meats, herbs, fruits, dairy and more, grilling is a key to summer cooking. Grilling 101 is about taking care in preparing the food for the grill, properly grilling the food and, most importantly, having the patience to properly “rest” your food before devouring it. You can apply these basic techniques to any type of food and rest assured it will turn out scrumptious!
What Does Grilling Mean?
Grilling is a form of cooking that involves exposing the surface of food, commonly from below, to an open flame or radiant surface. The fuel sources for grills are often wood, charcoal, propane or natural gas. The vessels can range from open pits to steel to ceramic. No matter what the fuel source and what kind of “grill” you’re cooking on the same principles will apply.
Fresh Foods
Finding locally produced fresh food is easier than ever with hundreds of farmers’ markets and farms selling retail. For seafood, there are a handful of reliable and fair-priced sources for us who live in the heartland and not near the coasts. When attending a farmers’ market, farm or butcher shop, always bring a cooler with you. Keeping fresh product at its premium temperature will help preserve its freshness and flavor. When buying fresh, buy only what you need for a short period of time.
Cleaning Your Food
What should you do to with the food prior to grilling? When dealing with fruits, vegetables, herbs, lettuces or anything grown in the ground you want to be sure it is washed and scrubbed. This is probably the biggest difference people experience when purchasing produce and vegetables from a grocery store versus farmers’ markets. The store-bought will always appear bright, shiny and “clean”—oftentimes with the assistance of
chemicals and preservatives. Farmers’ market produce is often covered with dirt and sometimes guests such as slugs. Take special care in cleaning leafy greens, rinsing them multiple times to remove all of the dirt, as they hold more than other vegetables.
Preparing Food for the Grill
How do I prepare my food for grilling? No matter the food type, you want your food to react properly when exposed to an open flame: hot and dry heat. In order for your food to react properly it should be room temperature and free of excess surface moisture. Most importantly, the food needs to be cooked at the proper temperature the entire grilling cycle. When seasoning vegetables or proteins, do it a couple of hours ahead of time. Usually the salt in your seasoning with help draw away excess moisture and enhance the natural flavors of the food.
Consistency of Temperature
Even some of the most experienced people in a kitchen struggle with grilling. One of the biggest challenges is maintaining a consistent temperature during the grilling process. Because your grill is using an open flame it can be affected by outside temperature or wind.
Another important factor is the surface on which your food is sitting. For example, a porcelain cooking grid won’t transfer heat as well as a cast-iron cooking grid. When setting up your grill, you want to do everything you can to ensure a consistent temperature with a good heat transfer between the open flame and the food you are grilling.
Once your grill is preheated and your food is properly prepped, it’s time for action. Keeping your grill closed as much as possible helps to lock in the grill flavor while preventing flare-ups, which often damage or burn your food. Keep a spray bottle at your grill to help keep flare ups under control.
Raw food over an open flame: It’s a beautiful thing. Mankind has been doing this dance for a million years. Here is the biggest secret to grilling: The dance is a slow dance. It’s not a barrage of flame and flare-up. It’s not about billowing smoke. It’s about creating a consistent source of heat so your food can cook properly. Sear your food fully on one side and then turn it over and sear the other side. If both sides are seared and the middle is not to your liking, then move the food away from the direct heat and let it finish cooking with indirect heat.
When removing your foods from the grill, it is important to transfer everything to a thoroughly clean plate to eliminate the transfer of unwanted bacteria. Once your food is removed from the grill, it is imperative to let the food rest before serving it. This gives your food a chance to relax and the juices inside that you locked in a chance to
Photo by Chef JJ Boston
Photo by Carole Topalian
redistribute through the food. Investing in an insulated blanket to let the steam escape but still maintain the warmth of the food is recommended.
Everyone has their own cooking style and their own food artistry. These are only my suggestions of working towards food perfection when grilling. Anything from breakfast to dessert can be grilled. Make it your own mission to grill more this summer—and enjoy it!
Additional Grilling Tips:
Use tongs or a spatula, not a fork, to prevent damage or escape of juices.
Lightly oil your food to prevent it from sticking to the grill. Most vegetables cook better when marinated or brushed with cooking oil. To also oil your grill, a quick way is to soak a paper towel in oil, fold it into a square and use tongs to hold the paper towel and rub it over the rack.
Use the 60/40 method when grilling. Cook 60% of the time on one side, 40% the other. Don’t flip more than once.
When grilling steak, wait until the juices start to bubble on the top before flipping.
When cooking on bamboo skewers, soak them in water for 30 minutes prior to prevent burning.
Soak fresh corn in the husks for 30 minutes prior to grilling and cook in the husks. The husks are the best natural wrappers.
If you have a charcoal grill, use a chimney starter (buy one at your local hardware store). Place crumpled paper in the bottom and fill with charcoal, then light. No perfect pyramid or lighter fluid necessary.
Chef JJ Boston is the owner of Chef JJ’s Back Yard and Chef JJ’s Big Green Bistro in Indianapolis. Chef JJ’s talents include hosting cooking classes and Back Yard Events. Be on the lookout for his Big Green Bistro pop-up events. For more information visit ChefJJs.com.
Grilled Watermelon and Cucumber Salad
Recipe by Chef JJ’s Back Yard
Serves 6
1 clove garlic
1 pound cucumbers, divided
1½ cups plain Greekstyle yogurt
⅔ cup chopped mint, divided
3 pounds watermelon, rind removed and fruit cut into 1-inch chunks (6 cups)
2 tablespoons fresh lime juice
Flaky sea salt
Preheat grill to 400° using direct heat and a cast-iron grate.
Peel half of the cucumbers and halve them lengthwise. Once grate is preheated, grill halved cucumbers and watermelon until grill marks form.
Mince and mash garlic to a paste with a pinch of salt and transfer to a bowl.
Peel remaining cucumbers, then halve them lengthwise and seed. Coarsely grate into bowl with garlic paste. Stir in yogurt, ⅓ cup mint, and ¾ teaspoon salt to make tzatziki.
Cut the grilled watermelon and cucumbers crosswise into ⅓-inchthick slices.
Toss sliced cucumber with watermelon, remaining ⅓ cup mint and lime juice in a large bowl.
Serve fruit with tzatziki. Sprinkle with sea salt to taste.
Stream to Stream
STORY AND PHOTOGRAPHY BY JANE SIMON AMMESON
The road south to Commiskey crosses Graham Creek before continuing along a ridge overlooking the water. Nwot far down the road, I see the stately two-story house built in late 1820s, using bricks made from the land surrounding it. The home, part of Stream Cliff Farm Herbs, Tearoom and Winery, is just one of several historic buildings set amidst the blooms and lawns of this fifth-generation family farmstead.
Of course, a house this old must have its history, and as I stroll with owner Betty Manning through the patchwork gardens she created in homage to her grandmother, an avid gardener and quilter, she tells me how the house was pillaged during General John Hunt Morgan’s raid back in 1863.
“Morgan crossed the creek to get here on his raid through Southern Indiana,” she says pointing back towards the way I came. “He found the money owner Jimmy Harmon hid in the chimney and took it with him.”
Manning is referring to the Confederate general who led Morgan’s
Raiders as they plundered the small towns and villages around here after defeating the Indiana Home Guards near Corydon in what was the only Civil War battle fought in the state.
When Harmon, a bachelor who had first moved here in 1821 claiming the land on land patent granted to his father, died shortly after the raid, he donated his property to Asbury College, which in turn sold it to Manning’s family. Since then they’ve worked hard at balancing the past with the present.
Surely, I think, surrounded by gardens styled after traditional quilt patterns and redolent with fragrances of roses, lavender and lilies, hearing the sounds of wind rippling through chimes swinging from the porches of the gift shop, winery, antique and garden stores and the soothing murmur of fountains, Harmon would recognize some of his beloved farm.
But there are changes too.
“When my grandfather lived here they used to drive their hogs to market in Madison, where they would be shipped down the Ohio
River,” says Manning. “It was a journey that took two days and they’d spend the night in a town called Midway because it was halfway to Madison from here.”
I, of course, had heard of cattle drives and even ventured on a miniversion of one in Michigan, of all places, but a pig drive?
But Manning one-ups that story. Seems when she was girl, they used to drive their cows not across pastures but down the road I just traveled to get here—sure it was a while back, but we’re talking past the mid-20thcentury mark here.
“We would block off parts of the road so traffic couldn’t get through and we’d move them,” she says. “I can’t imagine doing that anymore.”
Though the Mannings have grown herbs and sold their crafts, blacksmith items, cornhusks dolls, dried floral arrangements and handcarved Santas as well as Betty’s primitive paintings for more than 40 years here, the addition of a winery—run by their son Gregory, a horticulturalist—is relatively new but so well-liked it’s led to the building of a pavilion where visitors can sample wines while enjoying the surrounding gardens and an addition to the winery for private parties, weddings and special event like their candlelight dinners.
Also expanded in scope is the Twigs and Sprigs Tea Room, a delightful cottage where herbs grown in the nearby gardens are used for making tisanes and adding flavor to such offerings as their very popular Dill and Rosemary Chicken Salad, Sun-Dried Tomato-Basil Quiche and Birdseed Pasta Salad. As a special touch, each plate is decorated with an edible flower, perhaps the nasturtiums and pansies overflowing from planters and baskets.
As one might expect, Sprigs and Twigs also serves an afternoon country tea, though this one has a slightly British tenor to it with its selection of scones, pastries, muffins, tea sandwiches, Devonshire cream and tea. Manning, the author of Secrets of the Garden Paths, with Recipes, also teaches classes at the farm, often with
her daughter Elizabeth, who recently married in the garden.
Upcoming classes include their “All-Time Favorites” with demonstrations on how to cook such Sprigs and Twigs favorites as their Blueberry-Walnut Salad with Creamy Blueberry Dressing and Caramelized Walnuts and Hummingbird Cake and the more advanced Cooking Class III “Candlelight Dinner Menu” with recipes and the following meal of Pork Loin of Creamy, Caper-Thyme Sauce, Roasted Garlic Mashed Potatoes, Sautéed Brussels Sprouts with Bacon, a caprese salad of garden tomatoes, freshly made mozzarella, basil from the garden drizzled with a balsamic glaze.
And, of course, this being Indiana at high season, blueberry pie.
It takes a lot of herbs to make all these goodies as well as what I’ve discovered is their highly addictive lemon verbena tea.
“All the herbs we use here are grown here,” Manning tells me as we wander across a twig bridge connecting one quilt garden to another. “We don’t get herbs from any other place.”
Manning and her crew also offer demonstrations in making jams and jellies and even a Blue Ribbon pickle recipe. In keeping with Manning’s dedication to folk art, crafters can sign up for make-andtake workshops in flower-pot painting, fashioning twig-and-vine teepee containers and, all jokes about college basket-weaving classes aside, making coated metal and cocoa-lined, cone-shaped and moss hanging baskets. For kids, there’s a class in creating fairy gardens. For those over 21, hayrides to Graham Creek with wine and picnic lunch recall 19th century fun.
When, as often happens, someone marvels at Manning creating such a success “in the middle of nowhere,” she has a quick reply— “looking at all these cars and people, I thought I was in the center of the universe.”
If you go:
Stream Cliff Farm is located at 8225 S. County Rd. 90 W., Commiskey, Indiana; 812. 346.5859; StreamCliffFarm.com. Hours are seasonal.
Jane Simon Ammeson is a freelance writer specializing in travel, food and personalities. She is a member of the Society of American Travel Writers, Association of Food Journalists and Midwest Travel Writers Association as well as a James Beard Foundation judge.
Around Town
HOME(TOWN) BREW
New Beer Purveyors Raise a Glass to Local
BY AMANDA WISHIN
Craft Beer Defined: Merriam-Webster defines craft beer as “specialty beer produced in limited quantities.” Craft beer is known for having a distinctive flavor, being produced in small quantities and is generally distributed in a particular region. Craft beer is about local, it is about taste, it is about a community interested in how and where their beer was brewed. Craft beer is about reviving old traditional styles, and turning them on their head.
Craft beer is the new beer-drinking norm for a growing population. This population has a hunger for solid, well-made beers and trying new beers to appease their increasingly sophisticated palate. Summer’s new crop of local breweries offers a variety of innovative styles that are bound to worm their way into the drinking rotation.
Just south of downtown Tow Yard Brewing Co. has opened at 501 E. Madison Avenue. Head Brewer Bradley Zimmerman was imported from the Pacific Northwest, where he has lived for the last decade. Zimmerman has also imported his brewing style from the Pacific Northwest, describing it as “unfiltered and heavyhanded with hops.” Their Emerald Circle IPA demonstrates this style, as does Goldie Hops, an American-style golden ale. Tow Yard also offers a summery blend of Goldie Hops and locally made citrus-forward soda called the Hook Up.
Another Pacific Northwest–influenced brewery, Scarlet Lane Brewing Co., is opening this early summer at 7724 Depot St., McCordsville. After living in Oregon for seven years and falling in love with of Pacific Northwest style of beer, CEO and Brewer Eilise Lane decided to return home to Indiana bringing that love and inspiration with her. Scarlet Lane will be the first brewery in Indiana to be primarily women-owned and -operated.
“Our goals are focused around the respect for the history of beer, the role females have played and the collaborative spirit the industry inspires,” said Lane. Scarlet Lane’s core beers will be a saison, a red IPA and a stout.
From the other side of the globe, Taxman Brewing Co. was inspired by three of the owners living in Belgium. Their house line-up of all Belgian-style beers includes La Maison Farmhouse Ale, Standard Abbey Blonde, Deduction Dubbel, Exemption Tripel and Qualified Quadrupel. Taxman Brewing Co. is currently selfdistributing beer with plans to open in late July at 13 S. Baldwin St., Bargersville.
Brugge co-owner and brewer Ted Miller is no stranger to Belgian beer styles, but his new brewery, Outliers Brewing Co., focuses on a line of American craft beers. Recently opened downtown at 534 E. North St., Outliers’ house lineup includes Buffalo Jacket IPA, Whitcomb Rye, Blau Machen Pilsner and County Brown. Miller believes that the Whitcomb Rye and County Brown are good examples of how Outliers distinguishes itself from other breweries.
“Most ryes on the market are rye-PAs [rye IPAs]. Not ours. It’s a new American Rye.” Miller’s goal is “to produce the best beer we can and share it with people.”
Rounding out the new breweries is a totally different concept: a used-book store and nanobrewery smashed into one location. Books & Brews, now open on the northside at 9402 Uptown Dr., Suite 1400, offers sustenance for both mind and palate. Each beer is cleverly named after a literary reference, such as Toil & Trouble Dark English Ale and Lord Byron’s Breakfast Ale. Owner Jason Wuerfel wants to encourage patrons to put down their phones and start talking, providing discussion points throughout the brewery.
Amanda Wishin is a lawyer by day, and runs Indianapolis Girls Pint Out by night. Indiana Girls Pint Out organizes craft beer events that are educational, charitable or social for craft beer–loving ladies. See GirlsPintOut.com, @ingirlspintout and Facebook.com/indygpo.
BREWERY LIST
Tow Yard Brewing Co.
TowYardBrewing.com
501 E. Madison Ave, Indianapolis
Scarlet Lane Brewing Co.
ScarletLaneBrew.com
7724 Depot St., McCordsville
Taxman Brewing Co.
TaxmanBrewing.com
13 S. Baldwin St., Bargersville
Outliers Brewing Co.
OutliersBrewing.com
534 E. North St., Indianapolis
Books & Brews
BooksNBrews.com 9402 Uptown Dr., Suite 1400, Indianapolis
OTHER BREWERIES ON THE HORIZON
Cartel Brewing Co.
CartelBrewing.com
5778 US Hwy. 40, Plainfield
Chilly Water Brewing Co.
ChillyWaterBrewing.com
719 Virginia Ave., Suite 105, Indianapolis
Grand Junction Brewing Co.
GrandJunctionBrewing.com
110 S. Union St., Westfield
Mashcraft Brewing Co.
Mashcraft.com
1140 N. State Rd. 135, Greenwood
THE VENERABLE ANCIENT MELON A Few Tricks Help Present Old Favorites in New Ways
STORY AND PHOTOGRAPHY BY WENDELL FOWLER
Dappled by summer sunset’s ginger-orange sunbeams, knife in hand, beads of sweat gathered on a young girl’s upper lip as she curiously inspected Indiana’s favorite, the fabulous “Hoosier Decker.”*
Having never disassembled, let alone eaten, any genus of melon, the intimidating sphere
seemed to taunt the melon newbie. Once she had conquered it, though, and consumed it with a distinct satiating slurp and ensuing sigh of pleasure, she was pleasantly woozy from the intoxicating fragrance and flavor.
Melons were mentioned as early as 2400 BC. Food historians believe cantaloupe cultivation dates back to the Biblical times in Egypt and Greece and made its way to Europe in the 15th or 16th century. Melon as we know it arrived in the Americas with Columbus and were eventually cultivated by Spanish settlers in California. Today, low-calorie melons are a smart option for dieters and a good source of wholesome nutrition. Highly alkalizing, melons provide the body with essential fluids needed for energy and stamina.
Weary of predictable melon with prosciutto and limp fruit salads? Broaden your melon repertoire. Melons can be creative ingredients in preparing tasty, enticing summer dishes like a colorful salsa of various chopped melon, diced red or yellow pepper, chopped cilantro, scallions, juice of a lime and hot pepper flakes. Or embellish a melon salad with Midori Melon Liqueur.
Don’t discard slightly overripe or mushy melons. When melons become slightly overripe, juice or smoothie them, or prepare melon coulis (a thin fruit or vegetable purée, used as a sauce) with balsamic and then drizzle the nectar over vanilla ice cream. Watermelon cubes are heavenly when marinated with dry red wine, lime juice, vanilla extract and local raw honey.
Because they are grown on warm soil, it’s prudent to wash the outside of any melon before cutting into it so you don’t draw bacteria into the melon meat with the knife.
Chef Wendell Fowler—motivational speaker, author, syndicated health columnist and locavore—passionately supports farmers’ markets and eating plant foods. Chef Wendell’s colorful food columns appear in small papers in Indiana and across America. For more information, visit ChefWendell.com
*Hoosier Decker” is not a variety of melon, but rather a name referring to the town and environment in southern Knox County, Indiana. A “Hoosier Decker” is technically a muskmelon.
Liquid Assets
Lavender Goat Cheese Balls with Summer Melon Ribbons
Makes about 12 balls
12 ounces plain, soft goat cheese
½ cup coconut milk (don’t shake the can and use the thick part)
2 teaspoons dried or fresh culinary lavender flowers
2 tablespoons local raw farmers’ market honey
¼ teaspoon sea salt
Fresh Indiana cantaloupe, scrubbed clean of field debris
Fresh lavender stems for skewers (can use toothpicks)
With washed hands and wooden spoon, gently blend the first 5 ingredients together and then refrigerate. Be cautious not to overmix and destroy the delicate flowers. Try to maintain the flowers’ integrity.
When the mixture is firm, rewash your hands and roll 12 equal-size balls. Set them aside on wax paper and keep them cold. Meanwhile, back in the kitchen, peel and cut the cantaloupe into quarters. Use a potato peeler or mandoline and carefully cut ribbons from the melon’s thickness. Gently wrap each ball in a melon ribbon and skewer with a lavender stem. Serve cold.
TRADER VIC’S MAI TAI
Tiki Tacky? Not With This
Exotic Classic
RECIPE AND PHOTO BY ZACHARI WILKS OF WILKS AND WILSON
The credit for this iconic 1930s drink—whose name is a name a nod to the Tahitian, “Maita’i,” which means “good”—is usually given to venerable Los Angeles tiki bar Trader Vic’s. Buoyed by the rise of tiki culture and some big celebrity endorsements (think Elvis in Blue Hawaii), this rumbased umbrella drink became cemented in the public imagination as a tropical must-have. The classic components of tiki are all here: lots of rum, a citrus component and a hint of exotica via the addition of orgeat, a syrup made from almonds. But don’t look to this drink for kitsch factor alone: When done up right—no orange juice or syrupy prefab Mai Tai mix—this is one of the greats.
Serving: 1
2 ounces rum, aged and preferably Jamaican
½ ounce Orange Curacao
¾ ounce fresh-squeezed lime juice
½ ounce Orgeat Syrup
½ounce Gomme (simple syrup may be a substitute)
Garnish: half of a spent lime and a sprig of mint
Glassware: rocks
Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a rocks glass. Garnish with half of a spent lime and a sprig of mint. Drink it sitting by the pool. Zachari Wilks has been a familiar face behind bars for a little over 15 years. He has pioneered the craft cocktail scene in Indianapolis and acted as catalyst to the growing mixology culture now found within the city. You can find his Wilks and Wilson line of organic syrups throughout the Midwest.
TOP 5 BLUEGILL FISHING TIPS
WRITING
AND PHOTOGRAPHY BY
MICHELLE CAIN, INDIANA DIVISION OF FISH & WILDLIFE
Bluegill are know to be one of the tastiest Indiana fish. They’re fun to catch and a nice mild fish to eat. But what if you don’t know how to start the process of catching these delicious creatures? Here we’ve listed some simple bluegill fishing tips for those of you that would like to catch some tasty dinner.
Tip 1: Location, Location, Location!
Just like with real estate fishing is all about being in the right location. You’re not to going to catch any fish if they’re not there….right? So, where to go? Bluegill prefer clear, slow moving water where the sun is shining. If you happen to catch them during spawning season (spring and early summer), they will be bedding near the shoreline, preferring small gravel or sand bottoms. They can be found in lakes, ponds, rivers, and streams throughout Indiana. If you’re fishing outside of spawning season, bluegill like cover such as aquatic plants, logs, or woody debris. Need to find a place to fish near you? Visit: IN.gov/dnr/fishwild/3591.htm.
Tip 2: Get them to bite!
Once you’ve found a good spot, you’ll need to know what to use to actually get those bluegill to bite. I prefer live bait such as wax worms or night crawlers but many people prefer crickets. Remember your bait needs to be alive to attract the fish….dead bait is no good. Some people like to use lures like spinnerbaits or tube jigs but live bait is cheap, easy and usually pretty effective. You’ll need a small hook, such as a 6 or 8 as bluegill have small mouths. I often use a wet fly and a wax worm during spawning season and let it slowly drift to the bottom near their bedding location….works every time (ok well almost).
Tip 3: What you nee d
The good thing about bluegill or panfish fishing in general is you don’t need any super expensive or fancy equipment to be successful. A cane pole will work or just a simple kids fishing pole featuring their favorite cartoon character. To keep this simple, a closed spin casting reel makes casting easy for beginners. You’ll also need a sinker, a bobber, and some fishing line. These are all things you can pick up while shopping for groceries at your local big box store. How easy is that?
Tip 4: Land that fish
Ok, so you’ve got a fish on the line, your bobber is bobbing up and down and the fish has taken the bait. Now what? Don’t under any circumstances panic and just start reeling or jerk the rod up quickly. You’ll likely fling the fish out of the water and even at your fishing partner….no one wants a bluegill in the face. Calm down… this is the fun part. You need to set the hook. So gently tug on the reel, quick and fast. This will ensure the hook is securely in the fish’s mouth. Now, take your time reeling the fish in. They’ll fight you, be sure to keep your line tight but let me fight a little bit, this is the most exciting part.
Tip 5: Let’s Eat!
Congratulations, you’ve been successful. You’ve got a fish basket or bucket full of tasty bluegill…..now what? It’s time to clean your fish. What you’ll need is a sharp knife and a bowl of water to throw your fillets in….that’s it. Be sure to rinse the fillets well after cleaning. If you don’t want to eat them right away, I prefer to freeze them in plastic baggies. I place the fillets in the bags and cover with water then freeze. They are just as tasty later on.
Edible Indy and the Indiana Division of Fish and Wildlife have partnered to bring Edible Indy readers educational information on hunting, fishing, foraging and preparing wild game. Michelle Cain is the host of CookIN Gone Wild and she a Wildlife Information Specialist with the Indiana Division of Fish and Wildlife. Watch the homepage of edibleindy.com for CookIN Gone Wild videos, recipes and more.
Subtle licorice flavor, less peppery than basils used in Italian cuisines
Culinary uses: Indian and Thai cuisines, soups, stir-fried food, rice, poultry and seafood
Tangy lime flavor and fragrance with a bite
Culinary uses: Thai dishes, marinades, dressings, salsa, fish and chicken dishes, iced tea and margaritas
Words by Jennifer Rubenstein
The word basil comes from the Greek word basileus, meaning “people’s leader” or king’s herb. Over 100 varieties of basil are grown throughout the world. Uses range from culinary dishes to fragrant bouquets. If you are a novice in the basil field, here are eight easy-to-work-with basil varsities and how they can be used. Basil on with your summer!
Rich flavor similar to lettuce
Culinary uses: leaves make delicious wraps, Italian cuisine, veal, lamb, white beans, vinegar, tapas, iced tea
Sweet fragrance, strong flavor
Culinary uses: Italian cuisine pesto, Genoese sauce, garlic dishes
Fragrant lemon scent with a citrus zing
Culinary uses: Indonesian cuisine, curries, stews, stir-fried dishes, salads, seafood dishes, iced tea
Fragrant cinnamon smell; native to Southeast Asia; natural mosquito repellent
Culinary uses: Pho and other Vietnamese noodle soups, salads and stir-fried dishes, iced tea
Popular sweet basil with purple leaves, subtle licorice flavor
Culinary uses: salads, sandwiches, caprese, pesto, basil vinegar, Italian dishes, mussels, pizza, lemonade
Unusually intense, strong, sweet, anise flavor
Culinary uses: herbal vinegar, salads, garnish, pasta, eggs, pizza, lemonade
An old wives’ tale recommends a sweet basil infusion to prevent nausea: Steep 1 ounce of finely chopped sweet or cinnamon basil in 20 ounces of boiling water for 5 minutes. Add honey or agave nectar if you prefer it to have a sweeter flavor. Drink hot or cold.
Tip: Chop basil and put into ice cube trays, filling each tray with olive oil. Freeze trays and empty trays into freezer bags. Pop individual cubes out and into your favorite dish to add a hint of fresh basil flavor.
