Edible Indy Summer 2017 by havenhome4

edible INDY®

Dining

10 Sechuwan Peppercorn Basil Lemonade cocktails and mocktails: Orient Express Cocktail, Marma Mia! Cocktail, Bing Bloom Cocktail, Apple Pop Tart Mocktail, Fuzzy Caterpillar Mocktail, Raspberry Racer Mocktail

23 Scratch-made condiments: aioli, oregano vinaigrette, blueberry vinaigrette, poblano crema, fig jam, antipasto relish, Mexican street corn salsa, butter-braised apples

Roasted turkey breast

24 Summer sandwiches, hot dogs and accompaniments featured at Carmel’s Joe’s Next Door: poblano turkey panini, rosemary ham with butter-braised apples, open-face fig jam canapé, veal dog with antipasto relish, Mexican street corn salsa hot dog 44 Puertorrican–Style Paella for a Crowd

ONLINE ARTICLES

Find this article online at EdibleIndy.com: Indy Food Council: Building a Better Food System

COVER: A bowl of lemons. Photography by Heather Schrock

THIS PAGE: Raspberry Racer Mocktail. Recipe on page 11

Photography by Heather Schrock

*Recipes included

It’s that time again when fresh local food is literally at our fingertips daily. Our cup runneth over with local farms, farm markets, artisans and people who connect to the community via food. I have spent countless hours working on our 2017 farm market guide, Roots of Our Community, and realize that in every backyard, on every patio, on the kitchen counter, the ability to grow, harvest and enjoy the bountiful food of our region is ample. I counted well over 300 farms in central Indiana and over 100 farm markets, stands and retail outlets just within a 100-mile radius of Indianapolis. That means no one should be without local food or the knowledge that it exists everywhere. Please take a moment, tear out our farm market guide and commit to visiting at least one of these spots during the next few months. The benefits to the local community—from confidence in the grower to improvements in your health—literally grows the economy five times over and keeps the monies local. Being a locavore is the heart of Edible Indy. Use us a resource and maybe even get your hands dirty by planting a seed, literally and figuratively. See ya around the farm!

Hoosier Hugs,

Jennifer & Jeff Rubenstein

From the Editor

Ihave no patience. At least that’s what my mother says. She likes to remind me—and anyone else within earshot—about the one and only time I went fishing as a kid … how I tossed my line in, counted to 10, yanked it out and, seeing the fish-free hook, decided there were better things, more instantly gratifying things to be done. Fortunately, I have a great-uncle who’s not only proficient at catching fish but also beyond talented when it comes to preparing anything and everything from the rivers and ocean where I was lucky enough to splash away many of my summer days. And I thank him, truly, for instilling in me not only a love for eating seafood, but a love for the waters, beaches and streams … lakes and rivers, that serve as home to thousands upon thousands of ocean and freshwater species. My personal favorites are Rainbow Trout and Chinook Salmon—both because they are my uncle’s favorites. I prefer them simply grilled with olive oil and a little salt and pepper. But loving fish is easy for me … I grew up in the Pacific Northwest surrounded by an abundance of seafood and people who not only know how to cook fish, but also know what fish to cook. So in this issue, I’m sharing a little bit of what my uncle taught me along with the wisdom of some local and national folks who just might love the sea (and every little tributary along the way) as much as I do. Hope you enjoy learning about salmon and hope you’re able to grill some soon—and when you do, drop me a line (no pun intended). I’d love to hear how you cooked it.

Shauna

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edible INDY

PUBLISHER: Rubenstein Hills LLC

EDITOR IN CHIEF; Jennifer Rubenstein

CFO: Jeff Rubenstein

MANAGING EDITOR: Shauna L. Nosler

DIGITAL CONTENT MANAGER & EDITOR: Rachel D. Russell

COPY EDITOR: Doug Adrianson

DESIGNER: Cheryl Angelina Koehler

WEB DESIGNER: Edible Feast

STAFF

Caryn Scheving, Graphics

Heather Shrock, Photographer

ADVERTISING

Jennifer Rubenstein jennifer@edibleindy.com

317.489.9194

Please call or email to inquire about becoming a member of our advertising partnership and show your support for the local food culture in central Indiana.

EDIBLE INDY TEST KITCHEN SPONSOR Market District

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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 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.

Edible Contributors

Lemonade, hot dogs, strawberries, root beer floats ... there’s so much to love about summer food—whether you’re a kid or a grown-up. So tell us: What’s your favorite warm weather indulgence? Tag us on social media at #edibleindy and let us know. Here are our contributors’ favorite childhood summertime treats …

From his treehouse in Ojai, California, Doug Adrianson handles copy editing for about 30 Edibles across the U.S. and for TASCHEN books, the Patagonia sportswear company and others. He used to (and still does) love to eat ice-cold watermelon with plenty of seeds to spit at his big sister. Doug holds a journalism degree from Northwestern University and worked 25 years in daily newspapers, mainly at the Miami Herald and Los Angeles Times.

Growing up, writer Lisa Banu loved red, white and blue bomb pops. “What’s not to like about a blue, sticky, sweet smile?” Nowadays, she is still a voracious eater but also a curious cook. She lives in West Lafayette with her family, who endure and encourage her kitchen experiments, and she writes about eating or cooking on her blog The Hungry Philosopher. HungryPhil.com

When Frankfort Writers Center owner Charity Singleton Craig was young, she used to love homemade ice cream. “My brother and I would take turns cranking the handle of my mom’s ice cream maker. Eventually, she got an electric model, and we couldn’t wait to hear the tiny motor grind to a halt, which meant the ice cream was done.” Singleton Craig is regularly published at various venues, including In Touch Magazine and Tweetspeak Poetry and is the author of My Year in Words and coauthor of On Being a Writer @charitysingletoncraig | CharitySingletonCraig.com

Writer and dog lover Crystal Lynn Kamm loved ice cream sandwiches. “It’s complicated now that I can’t eat gluten so I have to make my own,” she says, but finds the challenge extremely rewarding and the taste “so much better than the ones from the freezer section!”

As a child growing up outside Chicago, magazine designer Cheryl Angelina Koehler would have killed for a Good Humor coconut bar, but being a good Midwestern girl she never actually did anything so criminal. She now takes refuge in Berkeley, California, and generally stays out of trouble working on designs for Edible Indy and nine other Edible Communities magazines, also publishing her own, Edible East Bay

For Edible Indy’s managing editor Shauna Nosler, nothing will ever compare to the taste of original Fudgsicles … eaten in the back of her great-uncle’s truck with her cousins. Nosler is a freelance writer and contributing editor for many organizations including USA Track & Field, the Indianapolis Star and U.S. News & World Report. Since joining EI, she’s been fortunate to experience some of the Circle City’s coolest eateries and meet the people behind Indy’s ever-evolving culinary scene and massive farm-totable movement. @shaunanosler | ShaunaNosler.com | TheFlavoredWord.com

While some kids liked sprinkles sundaes, Carmel-based freelance writer, wife and mother Lori Roberts was—and still is—a purist prefering simple softserve vanilla ice cream on a cake cone: “It’s the taste of my childhood summers.” When she’s not freezing on the spectator side of a soccer field, she can be found cooking, crocheting or spending countless hours browsing the internet.

Jennifer L. Rubenstein is thrown back to days of listening to Bananarama’s Cruel Summer, riding bikes all day and indulging on the orange sherbet push-ups with the polka dotted paper on top. Ahhh…summer. Publisher of Edible Indy and avid photographer. @edibleindyjenn

Rachel D. Russell has fond memories of her Great Grandma Floyd’s cherry chiffon cake. “I used to love to watch her fold the egg whites into this delicate cake and then bake it to fluffy perfection. I would always try to get a slice with extra icing and a maraschino cherry on top.” When not spending time with friends and family, writing, hanging out at gyms and practicing law, Rachel manages and edits Edible Indy’s digital world. @rachelgetsindy | RachelGetsIndy.com

Creative marketing manager Caryn Scheving’s favorite treat has always been mint chocolate chip ice cream. “When my dad got home from work I would grab a spoon and run to the couch because I knew that it was time for ice cream!” Caryn is a graphic designer living in a beautiful old house in South Carolina with her husband, Seth, and their son, Thatcher. She enjoys illustrating and trying new recipes in her free time and putting her talents to work for the Edible Communities! @ckscheving

As a child, freelance photographer Heather Schrock loved “the most delectable ice creams,” which could only be found at a small ice cream shop a full 45-minute drive from her hometown of Rock Springs, Wyoming, in Farson, Wyoming. “There was nothing else that could compare either in flavor or the sheer sense of adventure—all for a mere 25 cents.” HeatherSchrock.com @heatheraschrock

Fishers-based freelance writer and food blogger Julie Yates loved anything involving ice cream, especially when it was on a stick, but her absolute favorite was a Drumstick. “I loved the way the ice cream dripped out of the hole in the bottom of the cone!” Julie enjoys writing about anything edible as well as sharing the stories of individuals who pursue culinary-related experiences, experiencing local cuisine and traveling. YatesYummies.com OrangesAndAlmonds.com | @YatesYummies

Edible Indy celebrates food and you. Food + Social Media = Our Foodie Party. These social media shoutouts toast the food we love, the food you share and the joy of experiencing something new. Tag #EDIBLEINDY and maybe your masterpiece will score a seat at our Celebrating Food table.

Thirsty yet? Rita’s of Fishers

Dine and Drive the National Road

Calling all foodies! It’s no secret that great food can be found in Indiana. The newly introduced Dine and Drive the National Road is your passport to experience Indiana’s flavorful culinary and cultural scene. The tasty trail features 50 distinctive restaurants scattered along the historic National Road, from Richmond to Terre Haute, with each offering discounts or specials to passport holders. Culinary stops include cafés, diners, breweries, wineries, ice cream parlors, candy shops and bakeries. Be sure to sample Indiana’s iconic breaded tenderloin sandwich and savory sugar cream pie (Indiana’s official state pie since 2009).

As you leisurely drive this National Scenic Byway, you’ll find life still moves at an unhurried pace. Neighbors wave as you pass by, and genuine Hoosier Hospitality comes natural. Take the time to enjoy your surroundings. Tour one-of-a kind museums, shop for antiques, stop at a farmers market or orchard and be sure to read a few interpretive panels along the way. Embark on the National Road Dine and Drive—a delicious dining bonanza of food and fun! Passports are available at Visitor Centers on or near the National Road (U.S. 40) or at participating restaurants.

For full details on this visit EdibleIndy.com.

Local Business Pick:

Artisan Picnic is bringing Indianapolis a unique al fresco dining experience that will take you on a virtual culinary journey throughout Europe. They partner with local farmers and food artisans to create a gourmet picnic filled with fresh, local, specialty foods. Choose from three menus which feature a variety of cooked or cured meats, cheeses, bread, spreads, something pickled, and something sweet. The startup company is looking to customize catering orders for venues featuring outdoor events. They will be featuring local artisan-made products like Tulip Tree Creamery, Amelia’s Breads, Indiana Pickle Company and more to fill their earth-friendly boxes, complete with a recyclable plate and utensils, so you can dive right in and be transported to Italy or France.

ArtisanPicnic.com | info@artisanpicnic.com

Tea’s Me Café. Her Cup Runneth Over.

BY SHAUNA NOSLER PHOTOGRAPHY COURTESY TEA’S ME CAFÉ

Tamika Catchings, an Olympic gold medalist, WNBA MVP and founder of Catch the Stars—an Indy-based organization empowering youth through a variety of goal-setting programs—is the new owner of Tea’s Me Café. The quaint and comfortable tea shop near downtown offers some of the finest teas and tisanes from around the world. Last month I caught up with the former Indiana Fever star and learned why she’s excited about her new venture. Here’s a snippet of our conversation. Look for more from my chat with Tamika at EdibleIndy.com.

Edible Indy: Why tea?

TAMIKA CATCHINGS: The health benefits associated with tea have kept me [drinking tea], but I can honestly say that my sister and I used to have tea parties with her dolls … I hated the dolls, but loved the tea (fake back then, of course). As time wore on, my sis and I would trade time playing with dolls and having tea parties for shooting hoops: one hour of ball equaled a one-hour tea party. LOL

EI: Do you have a favorite tea?

TC: At the shop it’s Tropical Cyclone. It’s just so yummy!! I always feel like it’s just taking me “somewhere.”

EI: Milk or no milk?

TC: No milk.

EI: Sweetener?

TC: Heavy sweetener : )

Tea’s Me Café | 140 E. 22nd St., Indianapolis |TeasMeIndy.com

WHEN LIFE GIVES YOU LEMONS…

You make lemonade for everyone!

RECIPES COURTESY OF AMY RENEE SAWYER, BARTENDER, THE GARDEN TABLE, MASS AVE PHOTOGRAPHY BY HEATHER SCHROCK

SZECHWAN PEPPERCORN BASIL LEMONADE

1 part fresh-squeezed lemon juice

2 parts Szechwan Peppercorn Basil Syrup

3 parts water

2–3 fresh lemons, sliced in rounds

Add ﬁrst three ingredients together in a larger pitcher and mix. Add in fresh lemon rounds. Pour over ice or use as the base for drinks on these pages.

BING BLOOM COCKTAIL

2 ounces Lillet Rouge Aperitif

1½ ounces Szechwan Peppercorn Basil Lemonade

5 dashes Cherry Bark Cocktail Bitters

Dehydrated pear slice, for garnish

Add all ingredients except prosecco to shaker. Add ice and shake vigorously. Strain into champagne ﬂute. Top with prosecco.

FOR THE SZECHWAN PEPPERCORN BASIL SYRUP

1 cup water

1 cup sugar

10 basil leaves

1½ tablespoons Szechwan peppercorns (also known as Chinese corriander)

Add water to saucepan. Bring to boil. Reduce heat. Slowly add sugar and stir until dissolved. Add basil and peppercorns. Remove from heat after 1 minute. Steep for 30 minutes. Remove basil and peppercorns. Store in a jar, refrigerated, for up to 3 weeks.

ORIENT EXPRESS COCKTAIL

1½ ounces Opihr Oriental Spiced Gin

2 ounces Szechwan Peppercorn Basil Lemonade

6 dashes orange bitters

Dehydrated grapefruit or blood orange wheel, for garnish

MARMA MIA! COCKTAIL

1½ ounces Starlight Grappa

2 ounces Szechwan Peppercorn Basil Lemonade

½ ounce orange marmalade Purple basil, for garnish

Add all ingredients to shaker tin. Add ice and shake vigorously. Double strain (using cocktail strainer and ﬁne-mesh strainer)

over ice into cocktail glass. Garnish.

Add all ingredients to glass beaker. Add ice, stir, strain into chilled cocktail coupe. Garnish.

FUZZY

CATERPILLAR

MOCKTAIL

2 cucumber ribbons

2 ounces Szechwan

Peppercorn Basil Lemonade

2 ounces peach-ﬂavored sparkling water

Create cucumber ribbons by thinly slicing down the length of a cucumber (you could also use a mandoline). Wrap the cucumber ribbons around the inside of a small, thin glass or carafe. Add ice and pour Szechwan Peppercorn Basil Lemonade over ice. Top with peach sparkling water. Gently stir.

RASPBERRY RACER

MOCKTAIL

½ ounce simple syrup

2 basil leaves

4 raspberries

Crushed ice

2 ounces Szechwan

Peppercorn Basil Lemonade

Candied/sugared raspberries, for garnish

Add simple syrup, basil and raspberries to shaker tin. Gently muddle, making sure to not tear basil leaves. Set aside. Crush ice by adding cubes to a plastic bag, wrapping the bag in a towel, then crushing ice with a rolling pin, meat tenderizer or the like.

Remove basil from shaker tin and pour mixture into a

APPLE POP TART

MOCKTAIL

2 ounces Szechwan

Peppercorn Basil Lemonade

1 ounce fresh apple juice

Ginger beer

Red and green apple slices, for garnish

Add apple juice and Szechwan Peppercorn Basil Lemonade to shaker tin. Add ice and shake vigorously. Strain over ice into a fun glass or minute carafe. Top with ginger beer. Garnish.

Farms & Markets

Greystone Family Farm

Lawrenceburg, Indiana

Beiersdorfer Orchard

Guilford, Indiana

Phillips Berry Patch

New Alsace, Indiana

Salatin’s Farm Moores Hill, Indiana

Specialty Spirits

Great Crescent Brewery Aurora, Indiana

“There’s

a huge culture surrounding this plant—it’s diverse, can grow everywhere but the poles.”

—Kieran O’Connor

FRENCH LAVENDER LOVE

IN THE HEARTLAND

BY RACHEL D. RUSSELL

PHOTOGRAPHY BY CAMBRIE ANDERSON PHOTOGRAPHY

WATERCOLOR BY CARYN SCHEVING

Willowfield Lavender Farm

Lavender—with its intoxicating smell and eye-catching color—might just remind you of a scene from a book you’ve read that’s set in southern France. Indeed, this delicate-looking plant has a storied history, tied close to the Mediterranean. But far from that ancient coast, you will also find it growing at Willowfield Lavender Farm in Mooresville, just south of Indianapolis.

How about lavender?

“I was getting ready to retire,” says Kieran O’Connor, co-owner of Willowfield Lavender Farm tells me. “I didn’t want to go to work for someone else, so I thought ‘What type of flower could we grow?’”

After working as an Indianapolis firefighter for 35 years, O’Connor, 74, retired as a captain of the Fountain Square station 12 years ago knowing his working days weren’t over. He and his wife, Elizabeth, 70, whom he affectionately calls “Libbe,” had been growing herbs for years and had also grown some lavender alongside their driveway in Southport. She had worked at Eli Lilly as an executive assistant and in the 1980s owned a teashop on Main Street in Greenwood called the Tea Cosy, but had decided to turn her sights to working as an artist and potter.

“I bugged her for a year [about what to farm] and she woke me up at 5 in the morning and said ‘How about lavender?’”

When I asked him what people thought when he told them he and his wife were going to start growing lavender, he said the women just loved it and “the guys just looked at me like … ‘What?’” He told me sometimes it took a lot of reminding for people to understand what lavender is and that a “farm” didn’t always have to be livestock and hay.

Then, in 2001, before Kieran had officially hung up his bunker gear for good, the couple who had only grown lavender as a sort of driveway beautification experiment, began the process of using four acres of their 28-acre farm to cultivate this very plant.

Hidcote and Munstead meet the Midwest

“Now, there’s a lot more info on the Internet than when we started [the farm]—we had to do a lot of phone-calling to the West Coast,” Kieran says about becoming the first lavender farm in Indiana.

And with that attitude, they put their hands in the dirt and began with 100 plants. “You gotta learn it—put plants in the ground … the doing is what helps you learn the plants.”

Kieran tells me there are at least 39 species of lavender and more than 1,000 varieties. In the Midwest, he says the species Angustrifolia is the best choice and after that these two varieties: Hidcote and Munstead. And because Kieran and Libbe were planting their lavender in an abandoned cornfield, they had to create the conditions their two precious varieties needed to thrive. That meant they had to get good composted topsoil, add some limestone, dig down 12 inches and mound up rows and cover them with weed cloth. And after all that, of course there might have been a little prayer or two to the Indiana weather gods because as we all know it can be a tad bit brutal at times. In 2012–15, the bitter cold was pretty hard on the lavender, but in 2016 Kieran said the weather was fantastic and he was able to replant in the fall.

And while being a lavender farmer seems like a lot of work, especially when you don’t have the dry and rocky terrain of southern France on your side, Kieran reassures me it’s not so bad.

“After three years, Mother Nature takes care of the plants and you don’t need to water them.” Of course, Indiana can also give us drought-like conditions, as it did in the summer of 2012, and in those situations watering becomes a necessity.

As to keeping the plants healthy, he says they pick the plants all through summer and fall and on their farm they handpick, unique from the larger operations you would see in southern France. They also don’t spray or treat their lavender in any way, and while Kieran can’t say the product is certified organic, it seems to fit the criteria.

And as sometimes happens with hobbies, the O’Connors’ lavender farming has become something greater and more time consuming. Those first 100 lavender plants now number

Four tips for growing lavender

• Plants need six to eight hours of hot sun each day

• Use well-drained alkaline soil

• Prune each plant once a year

• Don’t over water

Simple uses for lavender

• Plant lavender near patios as a natural insect repellant

• Dab lavender oil onto burns, bug bites and dry skin

• Massage lavender oil on temples to alleviate headaches and stress

• Spray lavender water on pillows and sheets to aid in peaceful sleep

• Make lavender simple syrup: Place lavender buds in sugar and water, boil and strain

• Make lavender tea: Steep lavender buds, chamomile and honey

LAVENDER SHORTBREAD COOKIES

Makes about 6 dozen

3 cups butter

2 cups granulated sugar

6 cups flour

½ teaspoon salt

1 tablespoon vanilla

¾ teaspoon lemon extract

3 tablespoons lavender buds

Cream together butter and sugar. Sift flour and salt. Add to butter mixture until incorporated. Add vanilla and lemon extracts and lavender.

Form dough into logs and wrap in plastic. Refrigerate until firm.

Slice dough into ½-inch-thick slices. Lay on parchmentlined baking sheet. Bake at 325°F for 10–15 minutes, until edges are slightly golden brown.

around a 1,000, and they keep the couple quite busy as their farm has morphed into more than just a place where lavender plants grow.

Willowfield Lavender Farm is a popular site for weddings, which take place on the farm when the lavender is in bloom, usually the beginning of June through the end of September, perhaps October if the weather is very good. By March, all of their wedding slots for that year are usually booked. A morning for a bride at Willowfield Lavender Farm begins with her picking her own lavender bouquet from the field, if she so desires, while spending time with her bridal party at the property’s farmhouse.

There are also a few Saturday-evening concerts on the farm each summer, which feature local musicians and wine from Mallow Run Winery, located not far away in Bargersville.

The third week in May the farm opens to the public, where they can take a look at one of nature’s most seemingly wild plants and visit the retail shop in the barn for lavender soaps, lotions, sachets, tea (because Libbe knows a thing or two about this) and, of course, a bundle of this blue-budded plant for your kitchen table.

You reap what you sow

One of my favorite questions to ask people working on their second careers and doing something they seem to love is this: What’s next? Kieran answers without hesitation.

“We would like to do this into our 80s. We have 12 grandchildren who have grown up here on the farm and maybe one of them will take this over.” Kieran also says he and Libbe’s three sons enjoy the property, as well.

And Kieran is quick to remind me of a little-known “fact” about gardeners: They live the longest. Surrounded by nature, where they can relax while working with plants and exercising without really thinking about it, this is part of the reward Kieran and Libbe reap from their lavender farm.

“Life here is quite fun,” he says with an endearing laugh.

Willowfield Lavender Farm | 6176 E. Smokey View Rd., Mooresville | WillowfieldLavender.com

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Everything you need to know about the ray-finned fish Getting Hooked on Salmon

BY SHAUNA L. NOSLER | ILLUSTRATIONS BY REBEKAH NOLAN, FLATLAND KITCHEN PHOTOGRAPHY BY ALAN LOVEWELL, COURTESY OF EDIBLE MONTEREY BAY

Every year come mid-May, in south central Alaska, there is a massive exodus. But it’s not snowbirds vacating their homes in search of warmer weather—I mean, why would they leave when the temperature is teetering near 60? Mild by Midwest standards, but darn near sauna-like for Alaskans. Still, the exodus happens … and it’s been happening at the same time every year since the Ice Ages.

The rise and fall of the king

Alaska’s Prince William Sound is home to the Copper River—a glacial-fed river with a nearly 35-mile-wide gorge where the river dumps over 500,000 cubic feet of water per second into the Gulf of Alaska, and where thousands of young salmon leave their birthplace in the Copper to feed at sea for the next few years. Then, some two to seven years later, the now-adult salmon leave the Gulf to make their

300-mile-long journey home to spawn—an arduous task fueled by their high concentration of omega-3 fatty acids, an inimitable trait that makes salmon, especially those from the Copper River, one of the most coveted of all seafoods, worldwide.

The Copper River produces three types of salmon: king (aka Chinook), sockeye and coho. All three can come with a price tag more than double that of the same species from other locations—the king landing the highest price at $35–40 a pound. But it wasn’t always like this. Thirty years ago, most Copper River salmon was sold to Japan, where demand was (and still is) high but export prices were excruciatingly low. So low that many fishermen docked their boats in search of more lucrative, land-based occupations. Nowadays, thanks in part to what many call savvy marketing and brilliant PR, the catch from the Copper is one of the most profitable in the country, let alone the world. But unfortunately, there’s a declining population as fewer

The Species

Eating salmon is good for you— all of you. It’s packed with protein and heart-healthy omega-3s, low in saturated fat and, at about 125 calories for a three-and-a-halfounce serving, it’s easy on your

King (aka Chinook and Spring)

The largest and fattiest of all salmon, the king rules most taste tests. Much like a well-marbled steak, it’s the fat that gives this species its rich flavor; and the farther they travel to spawn, the higher their fat reservoirs, thus the richer the taste.

and fewer salmon are returning home to spawn and the ones that do make it home are nearly 20 percent smaller than in previous years.

Last year, the commercial season’s first opener on the Copper— which lasted all of 12 hours—only brought in about 1,500 kings and 25,000 sockeye and their average size was the lowest in 50 years. In January of this year, the Alaska Department of Fish and Game (ADFG) forecast this year’s king salmon run to be the smallest since 1980, prompting a March decision to close all king salmon sport fisheries in the Upper Copper River. Come mid-May, the ADFG will decide whether the Copper will have a commercial season for king salmon.

The case for sustainable fishing

Years of overfishing and unsustainable practices have certainly hurt the fishing industry as a whole, but there are many physical and biological reasons for the diminishing salmon population, including urban development, water diversions and pollution. To try to understand “the factors affecting Chinook salmon abundance in Alaska,” the ADFG launched the Chinook Salmon Research Initiative five years ago in conjunction with state and federal legislators, biologists, scientists and academics. Since then, to help ensure the survival of king salmon, annual catch limitations are in place and some rivers have been closed entirely.

But while the current forecast for Alaskan king salmon looks grim, especially for those from the Copper River, good news is other habitats throughout the Pacific Northwest and beyond not only produce

Sockeye (aka Red and Kokanee)

This variety has the darkest flesh and, unlike its cousins, is known to spawn in lakes as well as rivers. The flavor is excellent, and many fishmongers suggest you forgo any other variety of farmed salmon for a frozen sockeye.

king, but other well-received salmon varieties as well. And one that’s making a big splash in Indiana and throughout the U.S. hails from Down Under, literally.

“Our best-selling salmon is New Zealand’s Ōra king salmon,” says Nick Caplinger of Caplinger’s Fresh Catch, an Indianapolis-based seafood company that’s been bringing the best of the sea to the Circle City for decades.

“It has bright silver skin and a more rounded midsection compared to the longer, thinner bodies of the common Atlantic species,” says Caplinger. “Its bright orange flesh contrasts nicely with the marbled fat lines, making a beautiful plate appearance.”

But the fish isn’t so popular just because it looks good; the taste, says Caplinger (and I concur) is an elegant balance and the texture is soft and buttery, giving it a pleasant palate appeal. Perhaps even more important is the fact they are raised by sustainable husbandry practices emulating the life cycle of wild king salmon—a fact that’s earned the Ōra king a “Green” (or “Best Choice”) rating by the Monterey Bay Aquarium’s universally respected Seafood Watch guide.

Farm-raised or wild-caught?

There’s no easy answers in the farm-raised versus wild-caught controversy. Some people eat only wild-caught because they think farmraised equates to unhealthy practices—and years ago, this was a valid argument. But nowadays, thanks in large part to consumer awareness and the Monterey Bay Aquarium Seafood Watch, there are many excellent farm-raised options.

Pink (aka Humpies)

The most abundant and smallest of the species, these fish have the lowest fat content and are typically used for canning.

Coho (aka Silver)

Leaner and generally not as dark as the king, this variety was originally the most commercially sought-after of all salmon. Due in part to unsustainable fishing practices, it is now heavily depleted in certain parts of the Pacific Northwest. However, after its introduction to the Great Lakes in the mid-1960s, the silver runs abundant throughout the region. Its pleasing taste and fine texture make it very popular among recreational fishermen and local markets.

Chum (aka Dogs)

Chum is quite lean, offering about one-third the fat of king salmon, with firm meat and orange, pink or red flesh. The drier flesh of this variety makes it well-suited for smoking.

“There needs to be a very good balance of each,” says Caplinger of the farm-or-wild debate. “The advances of farm-raised fish and seafood have come a long way in the past 15 to 20 years. Many of the aquaculture techniques and practices along with the feed is borderline organic, if there was such a classification. I tell people that if they’re not eating farm-raised fish and seafood now, that in 10 years they won’t be eating fish and seafood.”

And Americans need to eat more fish—be it salmon or something else, be it sustainably farmraised or wild-caught.

“Both wild and farmed seafood offer delicious and nutritious options to choose from,” says Linda Cornish, president of the Seafood Nutrition Partnership (SNP)—a nonprofit organization providing tips, resources and nutrition programs to encourage Americans to include more seafood into their diets. Wild seafood, she says, has the taste profile from the waters where it lives—something many seafood lovers crave. But, echoing Caplinger, she adds that as farmraised seafood practices have improved dramatically in the last two decades, farmed fish is now an important way of providing healthy protein for Americans.

For the State of Indiana, farmed fish means local food and local jobs. Indiana produces roughly 1.5 million pounds of fish per year from about 40 farmers, estimated at a value of $15 million.

“Seafood is healthy,” says Cornish. “It’s a lean protein filled with vitamins, minerals and nutrients.” And, she says, seafood is the only natural source of healthy omega-3 fatty acids that support brain health, provide heart protective properties and have been shown to reduce the risk of death from heart disease.

“The USDA recommends all of us eat a variety of seafood at least twice a week for good health,” she says. Which, in theory, sounds easy enough but only 10 percent of Americans actually follow this guideline.

Why? One of the biggest reasons people say they don’t eat seafood (at least in their own homes) is because they don’t know what to buy, or how to prepare it. But with organizations like the SNP and knowledgeable folks like the ones at Caplinger’s, you can rest assured you’ll find good recipes, good cooking tips and good fish.

“The key to buying fresh seafood is to know your fishmonger,” says Caplinger. “Andrew [Nick’s son] and I have been in the seafood business more than anyone else in Indiana. When you are in our house you are in a fishmongers’ house.”

Ready to start eating more fish? Take the Heart Healthy Pledge at SeafoodNutritionPartnership.com and commit to eating seafood twice a week—your heart will thank you, and so will the rest of you.

The Labels

C.O.O.L. (Country of Origin Labeling)

The Farm Security and Rural Investment Act of 2002 requires all wild and farm-raised fish and shellfish to be labeled according to their country of origin. So if you want to know where your fish is from, just read the label or ask your server. What you need to know: In the U.S. close to 90 percent of the seafood we eat is imported.

Frozen vs. Fresh vs. Flash Frozen or FAS (frozen at sea)

The term “fresh” might imply the fish has never been frozen—that it goes direct from hook to market to consumer—however, it can be a bit misleading for the average shopper. Within two hours of catch, almost all fish caught at sea is put on ice with a minimum temperature of -40°F. So clearly, unless you’re baiting the line yourself, chances are the fish you’re going to eat has been FAS. Thankfully, commercial freezing techniques have improved so much over the years that ﬂavor and texture aren’t poorly impacted like they were in the past. What you need to know: Frozen fish is good fish, too.

Farm-Raised

A farm-raised salmon (or any fish) is just that—farm-raised. But the term itself doesn’t tell you anything about the actual “raising.” Farm-raised seafood can be reared in any type of containment system: an open-net cage in the ocean, an irrigation ditch, a pond or something else. What you need to know: Not all farm-raised salmon are created equal—know its origin and check the Monterey Bay Aquarium Seafood Watch guide.

Wild-Caught

A wild-caught salmon is either born naturally (in the wild) or hatchery-raised, released, and caught in the wild. What you need to know: Wild-caught is considered (by many) the best of the best, but don’t be afraid to eat farm-raised—just be sure you choose salmon from a farm with a good rating and don’t eat any variety that’s suffered from overfishing.

Organic

The USDA doesn’t have organic standards (yet) for farmed fish and in some places, like California, sales of “organically” labeled fish aren’t allowed. But some foreign countries do produce organic fish and can be labeled organic so long as they adhere to their C.O.O.L. laws. What you need to know: Until the USDA has organic standards for fish, we can’t rely on the label alone.

Atlantic

Farm-raised Atlantic salmon has an excellent oil content, which helps the fish retain its moisture and orange color when cooked. Interestingly, most Atlantic salmon sold in the U.S. actually come from Chile, Canada or the UK. As far as wild Atlantic salmon goes, some do exist but they are extremely rare and are on the U.S. endangered species list. What you need to know: Salmon labeled “Atlantic” is farm-raised.

Norwegian

Another type of farm-raised salmon, this variety comes from the Baltic Sea—which, according to activists at Greenpeace, has suffered from years of freely dumped toxic pollutants into many of the rivers that ﬂow directly to the sea. What you need to know: Don’t eat Norwegian salmon.

The Ivory King

While it may or may not be true that a rose is a rose is a rose … roses, like salmon, aren’t always red. In parts of Alaska, British Columbia and elsewhere in Canada, anglers occasionally hook the rare white-fleshed Chinook. From the outside, the fish looks the same as its red-fleshed cousins, but some fishermen say it acts differently when hooked: The white, they say, swim straight down while red swim away. But most will never have the chance to test this theory as only five percent of the world’s Chinook are white-fleshed.

Why white-fleshed? Simple genetics—the seldom caught fish doesn’t metabolize the bright red pigment in their heavily crustacean-based diet. As for flavor, the white-fleshed Chinook is just as delicious, maybe even more so due a higher oil concentrate. Years ago, the rare fish sold for less than half the price of the more commonly seen red-fleshed Chinook, but in recent years—as consumers have learned there’s nothing wrong with a white salmon—the commercial value has increased. It now sells for upwards of $35 per pound in some areas (compared to $25 per pound for the red-fleshed variety), earning it the title Ivory King.

KISS Your Fish:

Three tips for preparing salmon at home

1. Don’t judge your salmon by its color. When buying salmon to cook at home, don’t be fooled by its color. Some species, like Alaskan Chinook, are naturally redder than others because their diet is full of crustaceans, while other varieties can be a light grayish pink. But, unfortunately, some farm-raised salmon also have that magnificent Alaskan Chinook red color because they’re given color-enhanced feed. So instead of focusing on color, make sure the fish smells clean. Check that the ﬂesh is firm and bounces back to shape when lightly pressed. When buying a whole salmon, the eyes should be bright and clear and the skin should have an abundance of shiny scales.

2. Purchase fish the same day you plan to eat it. Ideally, you should cook your salmon the same day you purchase it, but that’s not always possible. If need be, refrigerate as is for two days: rinse with cold water, pat dry and wrap tightly with plastic. Above all else, handle your fish delicately and keep it cold, right around 32°F.

3. You don’t need a recipe. There’s nothing better than simply grilling a nice piece of salmon: place fish on aluminum foil, lightly brush each piece with a combination of canola and olive oils, salt and pepper to taste, grill hot for about eight minutes for a one-inch-thick, three- to four-ounce serving. Another excellent and easy preparation method is to use cedar planks in the oven. Same basic preparation as you would for grilling; cook at 375°F for 10–15 minutes. Be sure to always cook salmon skin-side down. Note: You can buy cedar planks just about anywhere and they can be reused. Just be sure to soak the planks before use according to the package directions.

Don’t want to grill your fish? Caplinger suggests baking or broiling instead. “Since all salmon has a healthy fat content, they all should turn out moist and tender,” he says adding you don’t need to be a professional chef to cook salmon—just be sure to use the KISS method: Keep It Simple, Stupid. “Fresh lemon juice, dill or your favorite fish seasoning, topped off with some capers. We can advise the customers how to cook and we have seasonings and sauces to help make it easy.” Every Saturday MAY-OCTOBER

Our picks for buying fresh salmon:

Caplinger’s Fresh Catch | 7460 N. Shadeland Ave. Ste. 400 Indianapolis | CaplingersFreshCatch.com

Caplinger’s Fresh Catch & Cuts | 15009 Gray Rd. | Noblesville

Goose the Market | 2503 N. Delaware St. | Indianapolis GoosetheMarket.com

Joe’s Butcher Shop | 111 W. Main St. Ste. 110 | Carmel JoesButcherShop.com

The Butcher’s Block | 115 S. State Rd. 46 | Bloomington BloomingtonMeat.com

Fresh Market | FreshMarket.com

Whole Foods | WholeFoods.com

Or get it delivered fresh to your door with Sitka Salmon SitkaSalmon.com

8AM-NOON

Lawrence North High School 7800 N. Hague Road Indianapolis

2 hour tours of breweries, bars and more. BYOB Optional stops: Four Day Ray Brewery, Brixx Wood Fired Pizza Pub, Louvino and Nickel Plate Bar and Grill

Impress your guests with these extraordinary eats

Life’s a Picnic

RECIPES COURTESY OF CHEF JON RADFORD, JOE’S NEXT DOOR PHOTOGRAPHY BY HEATHER SCHROCK

These great summer eats can easily be made at home by even the most amateur of cooks. Not feeling up to making them at home? These sandwiches and hot dogs will be featured for the month of June at Joe’s Next Door. Head to Carmel and grab them to go, and while you’re there tell them we sent ya!

Aioli

1–4 cloves garlic

1 egg

1 pinch salt

½ lemon

Extra-virgin olive oil or a neutral oil such as sunflower oil

Mince garlic. Combine egg, salt and lemon juice in a bowl if using an immersion blender, or in a food processor. Add dash of oil of your choice. Blend the mix as you slowly pour in a thin stream of oil. The emulsion will begin to form and will thicken as you slowly add more oil. When the aioli is thick enough to coat the back of a spoon without running, stop blending and taste. Add salt if necessary. Add in more garlic and lemon to taste. Will keep 3–5 days in the fridge.

Oregano VInaigrette

2 cups red wine vinegar

2 tablespoons Dijon mustard

3 tablespoons dried oregano

½ teaspoon of salt

½ cup extra-virgin olive oil

Combine vinegar, mustard, oregano and salt in a bowl. Whisk continually and slowly. Add oil. Whisk until emulsified. Will keep 3–5 days in the fridge.

Blueberry VInaigrette

2 cups fresh blueberries

1 small yellow onion, diced

4 cloves garlic

2 sprigs rosemary

3 cups water

Scratch-Made Condiments

Poblano

Crema

2 poblano peppers, roasted and skins removed

1 cup sour cream

4 cloves roasted garlic

1 small yellow onion, diced

1 teaspoon salt

Combine all ingredients in a food processor. Blend until smooth. Place in a small covered glass container or bowl. Will keep 3–5 days in the fridge.

Fig Jam

Mexican Street Corn Salsa

1 cup roasted or blanched sweet corn

¼ cup diced red pepper

Juice of 2 limes

2 tablespoons aioli

1 teaspoon salt

¼ cup Cotija or Parmesan cheese

Combine everything except cheese in a small bowl. Mix well. Sprinkle cheese on top of salsa.

Butter-Braised Apples

2 cups dried figs

3 cups water

1 tablespoon apple cider vinegar

2 teaspoons salt

1 shot (1 ounce) whiskey

1 teaspoon of vanilla

1 pinch salt

2 tablespoons butter

2 apples, sliced

1 tablespoon chives, chopped

Add butter to saucepan over medium heat. Add apples to pan, then chives. Braise apples for 3–4 minutes, until turning just soft. Remove from heat and let cool.

Combine all ingredients in a saucepan. Bring to a boil and lower heat. Reduce liquid by half. Remove from heat and let cool. Add mix to a food processor. Blend until smooth. Place in a tightly covered container. Will keep 2 weeks in the fridge.

Antipasto Relish

1 tablespoon peppadew peppers, finely diced

1 tablespoon pepperoncini, finely diced

Make your own deli turkey.

Roasted Turkey Breast

1 (2- to 3-pound) boneless, skin-on turkey breast

½ tablespoon Kalamata olive, finely diced

¼ tablespoon chopped capers

1 tablespoon chopped hard salami

2 cups dry white wine

4 cups water

¾–¾ cup salt

Combine all ingredients in a medium saucepan. Bring to a boil. Reduce liquid by half. Let cool 10 minutes. At this point, remove rosemary stems. Place mixture into food processor. Blend until smooth. Season with salt and pepper to taste. Will keep 3–5 days in the fridge.

1 tablespoon oregano vinaigrette

Combine all ingredients in a small bowl. Mix well. Let mix marry, covered in refrigerator, for 1 hour. Will keep 3–5 days in the fridge.

2 tablespoons sugar

2 lemons

1 orange

Mix all ingredients in a bowl large enough to fit the brine and turkey breast. Add turkey breast. Cover and refrigerate for 24–36 hours. Remove turkey from brine. Pat dry. Coat turkey in extra-virgin olive oil and roast at 350°F until internal temp reaches 160°F. Let cool. Slice for sandwich meat.

Sandwiches

Poblano Turkey Panini

1 tablespoon Poblano Crema (recipe on page TK)

2 slices fresh Italian or a French batard

4 ounces roasted turkey, sliced very thin

1 roasted red pepper, sliced

3 pieces cooked bacon

2 slices Havarti cheese

Spread ½ of Poblano Crema on each slice of bread. Add turkey to the bottom slice. Add red pepper on top of the turkey. Add bacon. Place Havarti on top and add top slice of bread. Place in a heated press for 4 minutes (or press in a pan on low-medium heat with a heavy pot).

Rosemary Ham with Butter-Braised Apples

1 challah or brioche bun

1 tablespoon garlic Aioli (recipe on page TK)

1 ounce arugula

4 ounces rosemary or tavern ham, very thinly sliced

3 ounces Butter-Braised Apples (recipe on page TK)

2 slices white cheddar or Montemore cheese

Slice, butter and toast the bun. Add aioli to both sides of the bun. Layer arugula on the bottom, then ham. Add apples and then cheese.

Open-Face Fig Jam Canapé

1 slice sourdough bread

1 tablespoon Fig Jam (recipe on page TK)

½ tablespoon Blueberry or Oregano Vinaigrette (recipes on page TK)

2–3 slices of Montemore or white sharp cheese

1 ounce arugula dressed with lemon juice

Butter and toast the bread. Spread the Fig Jam onto the toast. Drizzle Blueberry or Oregano Vinaigrette onto jam. Crumble cheese and sprinkle on top. Add the dressed arugula.

Veal Dog With Antipasto Relish

1 veal hot dog

1 hot dog bun, roll or sub bun

Antipasto Relish (recipe on page TK)

Grill veal dog, place in bun and top with the antipasto relish and you’ve got one killer dog.

Mexican Street Corn Hot Dog

1 beef frankfurter

1 hot dog bun, roll or sub bun

Mexican Street Corn Salsa (recipe on page TK)

Grill the beef frankfurter. Place in a bun, top with salsa and eat it with a fork! Want more spice? Add some fresh sliced jalapeños and some hot sauce and get ready to chug a cold cerveza!

Jams, Jellies and Preserves

Home Ec. | HomeEcPreserves.com

Must try: Balsamic Stout Onion

Jelly

Green Side Gardens

FarmersMarket.com

Must try: Blueberry Spice Jam

Mustards

Batch No. 2 | BatchNo2.com

Must try: Ballpark Yellow Mustard

Best Boy & Co.

BestBoyandCo.com

Must try: Sriracha Mustard

Local Folks | LocalFolksFoods.com

Must try: Red Jalapeño Mustard Pickles

Indiana Pickle Company

IndianaPickle.com

Must try: Dragon Tails

Pickled Foods, Jams, Jellies, Dressings and more

Dillman Farm | DillmanFarm.com

Must try: Pickled Corn Relish

Vinaigrette

Chef Bricker’s Brick House

Vinaigrettes | ChefBricker.com

Must try: Sunny Honey Balsamic

Vinegars and Oils

Lucero Balsamic Vinegar

FarmersMarket.com

Must try: Fig Balsamic Vinegar

And don’t forget to grab your all-natural, locally raised beef frankfurters, veal dogs and exclusive Rosie’s Place poppy seed hot dog buns at Joe’s Butcher Shop | 111 W. Main St. Carmel | JoesButcherShop.com

Top left to right: Mexican Street Corn Hot Dog, Hot Dog with Pickled Onions, Veal Dog with Antipasto Relish. Bottom left to right: Open-Face Fig Jam Canapé, Poblano Turkey Panini, Rosemary Ham with Butter-Braised Apples

When the temp hits 90, here are nine places to get wet within two hours of Indy

DIVE INTO SUMMER

BY SHAUNA L. NOSLER | GRAPHICS BY CARYN SCHEVING

Blame the twins. When Karen Troutt brought her premature twins home from the hospital, she had a hard time reconciling the itty bitty humans with the big harsh words on the cleaning solution’s ingredient list. Even some of the natural cleaners on the market contained scary-sounding chemicals. Although the twins were healthy, they were still little and vulnerable. Troutt wanted something simple and natural to keep her house clean.

Troutt and her husband, Nathan, worked together to create cleaning products made from simple, natural ingredients. What started out as a quest for a personal solution has grown into a line of natural cleaning products sold in stores and online.

“It’s something I didn’t come up with overnight or by going online and researching for an hour,” Troutt says. “It was days and days, nights and nights, hours and hours.”

Troutt isn’t a chemist—her background is in health education. Her husband, however, has a degree in biochemistry and works for Indianapolis-based Eli Lilly and Company. The Hoosier natives were living in Indiana when they started their science experiment. Using basic natural ingredients like vinegar, washing sodas, essential oils and Castile soap, Troutt played with combinations and Nathan crosschecked them to make sure they wouldn’t blow up the house. Soon, they had a few cleaners they felt comfortable using around the babies, Nolan and Brody, as well as big sister Ella.

Former Hoosier’s cleaning line puts safety first

GOOD. CLEAN. SAFE.

BY LORI DARVAS PHOTOGRAPHY BY RACHEL HUFFMAN

“When we had company over, people would notice how good the house smelled,” Troutt says. “There was a little bit of buzz around it, but I didn’t make a big deal about it.”

Natural cleans as well as chemicals, smells better

Again, the twins pushed her forward. When the boys were 4 years old and starting preschool, Troutt decided it was time to go back to the workplace. Should she return to a desk job or try to market her cleaning products? She did a test run at the Indianapolis Farmers’ Market in 2012 and soon had her answer.

“I was astounded by the reaction I got. They were switching. They were thanking me for finally bringing something to the market that was honestly 100 percent natural and clean and safe to use around their kids and their pets,” Troutt recalls.

She rebranded the line, working with a graphic artist to come up with elegant labels that suggest something pure and good within the containers. Then she approached buyers and stores, telling her story and securing a place on store shelves at big-name merchants like Whole Foods and Marsh, and smaller spots like Good Earth in Broad Ripple. She works with a Kentucky-based manufacturer to make and distribute her products.

Ella Daughter Ella, Husband Jason, Karen, Son Nolan, Son Brody

The product line now includes essentials like glass cleaner, dish soap, laundry detergent and hand soap. One of the most popular items so far is the all-purpose spray, which currently comes in mint, lavender-lime, grapefruit & tea tree and lemongrass scents. Use it to clean messy surfaces, sinks, toilets and other dingy spots around the home.

“It cleans so well,” Troutt says. “People use these really harsh chemicals to get, say, permanent marker off the door. My all-purpose cleaner will clean it.”

The laundry detergent is another favorite, although consumers might need to warm up to its powder form. Troutt says most people seem to like liquid laundry detergent. She challenges them to give her powder a try, though. It’s high-efficiency, safe and a little goes a long way.

Gaia Natural Cleaners have a loyal local following, said Samuel Faris, an assistant manager with Fresh Thyme Farmer’s Market in Fishers. Gaia is the only local line in the store, which also stocks national-brand natural cleaners.

“People particularly love her laundry detergents,” Faris says. “The packaging is beautiful.”

Don’t be fooled by the bubbles

Troutt continues to work to get the products on more store shelves. She also wants to expand into the personal care market. She receives feedback from folks who use the hand soap as face soap and body soap, so she’s looking at coming up with new products to fit those needs. She also continues to tweak her cleaning ingredients, to try to make them more efficient and customer friendly. For instance, her dish soap doesn’t create a lot of bubbles, because bubbles don’t equal clean and the typical bubbling ingredient doesn’t meet Troutt’s standards. But, people want bubbles, and she’ll try to deliver them in a safe and natural way.

Thanks to essential oils, Gaia Natural Products smell delicious and may include antibacterial properties. Troutt doesn’t recommend eating them, although there was that one guy at the farmer’s market who took a taste. It turns out that the alcohol in

Tips for keeping your house clean all year long, naturally

Cleaning season doesn’t end as spring moves into summer. Karen Troutt, the founder of Gaia Natural Cleaners, offers these tips for keeping the house clean:

Kitchen—Don’t let the dishes pile up in the sink. It’s easier to keep up throughout the day. Wash the dishes by hand or put them in the dishwasher after eating. Don’t spend your evening attacking a sink full of dirty dishes.

Living areas—Clean as you go. Resist the urge to walk past the mess. It probably takes longer to come up with an excuse than it does to put the item(s) in its place. Designate a time for a quick pickup a few times a day, and include the kids in the task.

Bathrooms—Keep a roll of paper towels and all-purpose cleaner or glass cleaner under the sink. Once a day do a quick spritz and wipe down of counter, sink and mirror. You can also keep the all-purpose cleaner next to the toilet. After each ﬂush, spray into the bowl as it refills with water. This will keep your bathroom smelling fresh.

Laundry—Put the dirty clothes in a hamper or washing machine every day. Run a load daily to keep it from piling up. Fold the clothes while binging on a favorite TV show or listening to an audio book or podcast. Between cycles, keep the washing machine doors open. This keeps them from smelling, especially when the humidity gets high. To save time on the dryer cycle, throw in a couple of wool dryer balls with a few drops of your favorite essential oils.

Engage the kids—Take advantage of free chore-chart templates found online. When the kids complete a task, let them add a sticker. Teach them young, and you may avoid the messy teen who lives in a musty-smelling room with several inches of laundry pilled on the ﬂoor. We make no guarantees, however.

the product doesn’t taste nearly as good as the essential oils smell.

Nathan’s job moved the family to Florida last summer, meaning Troutt works on her products while she’s sitting by the pool. It’s not a bad life, and it looks good and smells clean.

“It has totally paid off. I absolutely love waking up every day and doing this,” Troutt says. “It’s been a great ride so far.”

Does it work?

After talking to Troutt, this writer had to give the Gaia All-Purpose Spray a test run. First, some background: Our bathtub is gross, due to hard water and cats. The hard-water film attracts soap scum and other messy stuff. When I clean, I typically spray it with a harsh-smelling cleaner, rinse it, spray it again and scrub. In a perfect world, this would be done weekly. But the cats assume cleaning time is time to play in the water. I can close the bathroom door when I clean, but then I am violating the “only use this stuff in a well-ventilated area or you will get sick and possibly die” warning on the bottle.

Like any conscientious homeowner, I tell myself I will clean it later. Later comes and goes, the cats won’t leave me alone and the tub gets grosser.

I tried the Gaia All-Purpose Spray in lemongrass. The smell was awesome, and the spray cut through the soap scum thanks to a textured sponge and elbow grease. Did the gross stuff disappear instantly? No, but I’m not sure such a product exists. The Gaia All-Purpose Spray lifted the soap scum and removed the hard water marks on the faucet. Plus, it smelled good. The cats were not poisoned. And I did not die from bathroom cleaner fumes.

I also tested it on our white countertops and old white refrigerator and was pleased at its cleaning power. The kitchen smelled like lemons. I almost wanted to keep cleaning, which makes it a success in our household. The cats concur.

The Farm at Prophetstown VISITORS ON A PRAIRIE PORCH

BY LISA BANU, PHOTOGRAPHY BY LAURA HALE

On an unusually warm February afternoon as I sat on the front porch of the Gibson Farmhouse at Prophetstown State Park in West Lafayette, I could see a rusty winter-like field with evergreens in the distance. I remembered my first visit to the park a few summers ago; the field looked different then. That day my family and I walked through the brush sprinkled with wildflowers for an authentic Indiana prairie experience. Since then every visit has been different, depending on the season and company.

During my recent visit I sat on wicker chair and spoke with Executive Director Leslie Martin Conwell. As we talked a group of ducks noisily waddled by, a beekeeper quietly tended to his hives in the distance and two horses looked out of the barn, apparently watching for approaching visitors. Even though the park was officially closed that day, there was a steady flow of groups of people biking and hiking, as well as families with children eager to see the farm animals. Leslie paused our conversation about the farm to welcome each group, to offer directions and answer questions. As we greeted passersby, our conversation about the weather, the farm, the animals and the house didn’t feel like a typical state park experience; it felt like a passage from an imagined early-20th-century story about Indiana agrarian life titled “Visitor on a Prairie Porch.”

The brochure for the Farmhouse promises “A 1920s farmstead highlighting sustainable agriculture, homesteading, heirloom gardening and farmto-table cooking.” But the formal description does not capture the welcoming informality of a park director guiding visitors to the hidden second-floor office because they asked for a restroom on a day when the park was closed. In fact, the experience didn’t follow an official museum script of Indiana identity. The Gibson Farmhouse at Prophetstown is an everyday community front porch, kitchen, garden, barn, farm, museum and dinner table all rolled into one.

scientious consumers of non-GMO farm products, life-long learners taking homesteading classes, as well as curious global and local followers on social media.

A Gourmet Dinner on Grandma’s China

The unique setting makes Farmhouse dinners special for Chef Lauren Reed. For this special dinner, two small tables are set up in the sitting room in addition to the dining table, complete with fresh flowers in Mason jars and mismatched period-inspired china. Throughout the dinner service, Chef Lauren explains the produce and asks guests to note the differences in taste and texture between farm-fresh products and mass-marketed products. She highlights what we, as consumers, support when we eat local non-GMO produce and humanely treated animals. By the end of the evening, guests have more knowledge about the food they have eaten.

The Farmhouse represents self-sufficient family life reminiscent of a Sears, Roebuck & Company catalog of days past. It’s as if the Farmhouse is a time capsule full of everyday objects like a sewing machine, canning equipment, stove, washtub, egg beaters, lace, china and farm equipment, that combine to make a visitor feel invited into the home of an imagined distant relative. Despite the openness and casual setting, Leslie ascribes the fact that nothing has ever been stolen during her time as director to visitors’ respect for the house. There is a palpable sense of shared trust and stewardship that make the farm feel authentic. It not only demonstrates Indiana’s homesteading history, but also boasts a community supportive of an evolving local agrarian story.

The Farmhouse community grows through the participation of volunteers who help maintain the barn and care for the animals, con-

At the Farmhouse you can find a list of beef and pork items available for purchase. The meat, now sealed in clear plastic, is processed by This Old Farm nearby in Colfax, highly respected for their humane processing methods. Leslie personally cares for, and admits to being partial to, the locally bred Hereford cattle. As we walk through the farm, she talks about the trusting and gentle character of each cow. In addition to the cows, many of the other animals—including a rescued miniature pony named Mr. Bojangles—have a social media following. While Leslie was introducing me to the cows, a mom with two kids stopped to ask where to find Bojangles. That moment perfectly showcased Leslie and her staff’s great pride in their dual mission to offer humane animal care and welcoming customer service.

In addition to opening the Farmhouse and offering farm products for sale, the park also offers a long list of classes including maple sugaring, food fermenting, beer brewing, sewing, sheep shearing, quilting, handkerchief doll making, beekeeping and more. Cultivating homesteader self-sufficiency, these classes help bring a bit of the farm into our own suburban homes.

This year marks the third year of farm-to-fork dinner offerings at the Farmhouse. Through the summer and fall, visitors can enjoy a monthly fivecourse farm dinner. The staff and Chef Lauren Reed prepare for these dinners throughout the year by caring for the animals and freezing and preserving fresh berries, rhubarb and other produce. The dinners are a culmination of their daily work in sustaining the farm. They also host a pork fest and a breakfast buffet, making farm meals affordable for families.

In addition to her farm-to-fork duties, Chef Lauren is the education and events coordinator and the official “Chicken Maven.” She is has cared for a sick chicken in her home. “Unfortunately,” she said, “The chicken didn’t make it.” I could sense Lauren’s relief as she explained that the glamorous hens they raise are not intended for eating. I have a feeling we will not be enjoying roast chicken at the Farmhouse anytime soon.

In the kitchen you may see a collection of seeds offered with instructions on how to make new seeds. Recently, the Farmhouse received three grants to build a seed library: two from the Seed Savers Exchange and one from Purdue University. The seed library encourages people to check out heirloom seeds, feed themselves and neighbors, and return some of the future seeds to the library. Nothing could be a more poetic and literal model of cultivating community.

The Farmhouse is a reminder that we can grow a community through the joy of working, eating and solving problems together. Historically a model of self-contained family life in the 1920s, the Farmhouse today operates as a meeting place for a local and global community committed to humane animal care, ecologically aware farming, heirloom gardening, seasonal eating and more.

In the future, you might find more restored farm buildings, an heirloom orchard and a museum exhibit or gift shop at the Farmhouse. And, says Leslie, you might even enter the park through a new gate planned for the farm parking lot. This new entrance and expanding lot will make the Gibson Farmhouse, appropriately, the first welcome to Prophetstown State Park. I look forward to more visits, with different people, in different seasons. For now, I am calling to reserve our spot for dinner. Maybe I’ll see you at the dinner table.

Prophetstown.org | @FarmAtPTown 5651 Prophetstown Rd. | West Lafayette

Sample Farm-to-Fork

August Menu

Sweet corn with tomato, basil and bacon vinaigrette

Summer squash quiche and arugula salad

Premium beef slider with creamy Dijon mustard, homemade pickle and blueberry slaw

Braised beef, vegetable skewer and lemon-herb orzo

Chocolate ice cream with raspberry sauce and almonds

Bro thers Be ef 1020 N. 85 0 E.

Columbus

BAR AR THO LOM OM EW CO O UNT NT Y 812.343.8 119

Nay-ture’s Hilltop Farm

5 88 3 Hamilton Creek Rd

Columbus

BAR BA THO HO LOM EW CO UNT Y 8 12 4 80. 7 767

Seven Ac re Fa Farms 1142 5 S. Jonesville Rd

Columbus

BAR R THO LOM OM EW W CO C UNT Y 812.344.2097

Dunbar Herit age r Farms

4500 S. 500 W Leb anon

BOO OO NE CO C UNT Y 765.918 67 34

Smi th Farms 146 5 N C R 800 W.

Frankfort

CLI NTO N CO C UNT Y 765.296.955 4 SmithFarmsIndiana.com

FARMS FARM MARKET GUIDE

Stuckey Farm Marke t 19975 Hamilton Boone Count y Rd.

Sheridan HAAM H ILTON CO O UNT U Y 317.769.417 2 StuckeyFarm.com

Thi Th s Old Fa Farm 9572 W. CR 65 0 S.

Colfax

CLI CL NTO N CO UNT UN Y 765 .342.2161 ThisOldFarm.com

Lan des s Farm 6000 W. CR 700 S.

Dale ville

DEL DE AWA RE CO UNT Y 765.759.9937 LandessFarm .com

Rus sell Sh Sheep Company 3 5 00 E C R 700 N

Eaton

DEL L AWA WA RE R CO UNT Y 76 5. 288 4845 RussellSheep Comp any.com

Fis cher Fa Farms 742 Crestwood Dr. Jasper

Kin gdom Fa Farms In dy 946 3 Nort h Count y Road 75 Wes t L izton

HEN DRI DR CKS CO UNT Y 317.517.7011 K ingdomFarmsIndy.com

The Fe elgood Farm T he far m for G reen BE AN Delivery

Sheridan HAM ILTON CO UNT Y TheFeelGoodFarm.com

Ben t Ar row Ac res

Blulue Ri ver Na Natur al r Foods l 600 1 E 5 00 S Greenﬁeld AN HAN HA COC K CO UNT Y 76 5.763 0246

280 9 S. 7 50 W Rus siav ille HOW ARD CO C UNT Y 614 806 0056 B ent ArrowAcres.com

Silver thorn Farm

448 5 W CR. 100 0 N

Rossville

CLI NT NTO N CO O UNT NT T Y

765. 230 0735

Silver t horn- Farm.com

DUB UB OIS O CO UNT Y 812.481.1411 FFNatural .com

Good Life Farms

120 5 0 Walter s Rd. Solsberry

GRE R ENE CO C UNT UN Y 317 716.8 056 GoodLifeFarms.com

andy wine Bra ra Creek Fa Farms k 5332 5 North 400 Eas t G reenﬁeld HA NCO N CK CO UNT N Y K 317 24 6.86 40 BrandyWineCreekFarms.org

Hun t’s Four Corners r Farm 40 13 E 30 0 N G reenﬁeld HAN H COC K CO UNT U Y 317.326. 2627 Hunts4 Corner s.com

Tut tle Orchard 5 717 N. 300 W. G reenﬁeld HAN H COC K CO UNT U Y 317.326. 2 278 IndianapolisOrchard.com

Spencer Farm 717 7 E. 161s t St.

Noblesville

HAM ILTTON O CO UNT NT Y 317.776 .1560 Spe S ncerBerryFarm.com

Bal anced Harve st s Fa Farm m t 8755 W. R ange Rd. Nee dham JOH NSO N CO O UNT U Y 317.517.4240

KelsayFarms.com

Blue Yonder Or ganic Fa Farm c 5262 N St ate Rd 75 Nor th Salem

HEN DRI D CKS CO UNT U Y 765.336.1154 BlueYonde de derOrganicFarm rm r ar a m .coom

StoutsMelodyAcres.com m

The Ap ple Works Or Orchaard 8 157 S. 2 50 W Traf algar JOH JO NSO O N CO UNT Y 317.878.9317

Grabow Or Orchard r 6397 S. SR 13 Pendle ton

MAD ISO N CO UNT NT Y 765.534.3225 Grabow GrabowOrchardOrchardcom com

Har ves tland Farm

6 77 5 SR 32

Anderson

MAD ISO S N CO UNT Y

Big Ci ty g Farms y 907 E. Michigan St Indiaanapolis

R ION MAR MA CO UNT NT Y BigCityFarmsIndy.com C

el rat h Dis te Farms

2 6302 E Ray mond St. Indiaanapolis

ION ON O MAR AR I CO UNT Y 78.3735317.4 elrathFarms.com Dis te

na zi Eske He Healt h Sk y Farm

7 20 Eskenazi E Ave.

napolisIndia

ON N MAR AR A IO I CO C UNT Y 80.3 300 317.88 na ziHealth.edu Esken

Far m 360

201 S. Rur al St. Indiannapolis ON N MAR IO I CO O UNT NT N Y Farm3360.info

Mar ble Hi Hill Farm l

8 101 S. Victor Pike

B loomington MON ROE CO UNT T Y 8 12 824 .787 7

Musgrave Orchard & Co

8820 N. Old SR 37

B loomington MON ON ROE CO UNT Y 8 12 339.5006

Schach t Fleece & Me Meat Fa Farm t 1470 E. Schacht Rd.

h Sou th Circle Farm

204 8 S. S M eridian St napolisIndian MARIOON CO UNT Y CircleFarm .com SouthC

B lue Hour H Fa Farm r

4607 W. W Leonard Spr ings Rd

Bloomington

OE E MONRO CO UNT Y

812.3611.8921

r lew Hes ker Farm

90 15 S. Gore Rd

Blooming ton

MON MO ROE CO C UNT Y 8 12 .8 24 .6 42 5 SchachtFarm.com

Str anger’s Hill l Or ganics 28 15 Louden Rd

B looming ton MON ROE CO UNT Y 8 12.876.6520 StrangersHillOrganics.com

Anders on Orchard 369 E. Greencast le Rd. Moores v ille

MOR OR GAN CO O UNT Y 317.831.4181 Ander sonOrchard.com

Bloomington

E MON MO RO O CO C UNT Y 812.327.7391 7.

Map le Valley Farm

3 33 0 W. Maple Grove Rd

OUR GUIDE IS ONLY A PARTIAL LIST OF THE HUNDREDS OF LOCAL GROWERS, PRODUCERS AND ARTISANS THROUGHOUT CENTRAL INDIANA WHO ARE DEDICATED TO SUSTAINABLE PRACTICES AND GIVING YOU THE BEST QUALITY FOOD FROM THE GROUND UP. FOR A COMPREHENSIVE LIST, PLEASE VISIT EDIBLEINDY.COM

Wal Wa hill Fa Farm m 857 Si x Pine R anc h Rd.

B atesville RIP P LEY CO UNT NT Y Y 8 12 934 2600 WalhillFarm.com

Vik ing g Lamb, , LL L C 1634 E 10 00 N

VikingLamb.com

Bel Be l’s St rawber ry Farm y 16 447 St ate Rd 38 Hagerstown WAY NE E CO C UNT N Y 765.489.5753 EatMoreStrawberries.com

Gol Go liher Fa Farms r 17474 W Hunnicut Rd. t C ambr idge C i ty WAY NE N CO UNT Y 76 5.918 .5000 GolliherFarms.com

Hun ter ’s Honey Farm y 6 5 01 W. Honey L n Mart insv ille

MOR GAN AN CO UNT Y 765.5 37.9430 HuntersHoneyFarm.com

Simpson’s Farm Marke t 1725 Wampler Rd Mart insv ille

MOR GAN CO UNT Y 765.349.4 857

SimpsonFamilyFarm.com

Bloomington MON ROE CO UNT NT Y 8 12 876 .5023 maplevalley.howardfamilyenterprise.com

Fie dler Fa Family Farms 14056 E SR 6 6 Tell C i ty

PER RY CO UNT Y Y 812 8364 348 .836.4 FieedlerFamilyFarms rm r s .com

FARM marke ts

Ar Art t isan Fo Foodw d ork o s Ma Marke ke t 9 600 US Hw y 31 , C olumbus

Zionsv ille Fa Farmers’ Marke ke t M C orner of Main St & Hawthorne Zionsv ille BOO B NE CO UNT Y 317.710.0162 ket.org

ZionsvilleFarmersMar

S A 8AM–11AM ; T MAY-SEP

Huber’s Orchard, er y Wi Win & Vi Viney ard a 198 16 Huber Rd , en B ord CLA RK R CO O UNT T Y K 812.92 3.9813

HuberWinery.com

BAR AR TH THO LOM L EW E CO UNT N Y ArtisanFoodworks.com 3 RD SU O F EA CH MONTH ; NOON-3P M

Co Col o umb us Fa Farme m r’s r Marke ke t B rown St be twe en 5t h St & 8t h St Columbus

BAR THO LOM EW W CO UNT Y 8 12 371.1866 ColumbusFarmersMarket.org SA 9AM-12:30PM ; MAY 6-S EP T 16

Whi h tes tow o n Fa Farmers s Ma Marke t 6120 S 70 0 E , Whitestown BOO O NE N CO UNT T Y SA 10AM–2PM ; JU NE 11– OCT T 15

M-F 9AM-6PM, SA PM, 9AM-8 SU 9AM-6PM M AY- OC T

Ca Car mel Fa Farme rs l ke t Ma Marrk Center G reen at the t alladium P a C armel

HAM AM ILTON N CO UNT Y 317.710 0162 t.com

CarmelFarmer sM arket

SA 8 AM-11:30AM; EP T MAY-S

Nob les ville Main ee e t St re r Far mer s Ma Marke t 839 Conner St. , s v ille Nobles

HAM ILTLTON CO UNT N Y 317.776 0205 t.org

NoblesvilleMainStree t g

SA 8AM-N OO N ; MAY CT 7– OC 15 5

Saxony Ma Marke t y 131s t St and Olio Rd d , Fisher s HAM HA ILT L ON CO UNT Y 317 770.18 18 saxonymarket.com S A 8AM-NOON ; MAY 20-S EPT -S T 9

HAM ILT L ON CO UNT Y 317. 2 50 9109

Wes tﬁeld Su Summer ty y Ci C t M Maarke t 130 P enn St. , d West ﬁeld

SA 9AM-1PM; JUNE G 3-AU 26 6

s so D owntownWest ﬁeldA occiat ion.com

WilsonFarmMarket.com 9AM-6PM; 9AM6PM 7 DAY S A K; WEE K YEAR AR R ROUND Lebebanon City t Ma M rke t y 105 N. Meridian St. , Lebanon BOO OO NE E

Wil son Farm Marke t 1720 E. 256t h St ; dia A rca HAM H ILTON CO UNT Y 317 758.5 7 34

G reenﬁeld

HAN N COC O K CO UNT Y SA 9AM-N OO N ; MAY- OCT

Avovon Fa F rme m rs Marke t 824 4 E. US Hw y 36 ; Avon

HEN N DRI I CKS CO UNT NT Y

317.272.0948

AvonGov.org

TU 4 PM-7 PM; JUNE 6-SEP T 26

Broowns bur g Farme me rs r Ma Marke t 61 N. Green St , B rownsbur g

HEN N DRI RI CKS CK CO UNT N Y 317. 8 52.1120 T H 4:30PM-7PM ; J UN E 1-SEP T 7

Pen dle ton Fa Farmers’ Ma M rke t Falls Park

460 Falls P ar k Dr ; Pendleton

MAD ISO N CO UNT UN Y

765.610.7069 S A 8AM-NOON ; MAY 13 - OC T 14

Dananville l Ch Chamb er e of r Co Commerce c f Far r mer s Ma M rke t

O ld U. S. 36 , Wes t of Court f House t Danville

HEN N DRI CKS CO UNT Y 317.745.0670 SA 8AM-N OO N ;

Plaainﬁ ﬁ eld ld d Chamb er Fa Farmerrs’ r Ma M rke t

105 S Eas t St.; Plainﬁeld

HEN N DRI DR CKS CO UNT NT Y 317.839.380 0

W 4 PM –7 PM; JU NE 1– SEP T 14

W ARD HOOW CO O UNT T Y 210 8235 76565. 76 7665 5 KokkomoFarmersMarket.com

W P M–7 PM, 4P 4 S A 9AM–1P M Y- OC T MAY

JCC Fa F rme m rs Ma Marke rk t 6 701 Ho over Rd ; Indianap olis

MAR AR ION ON CO UNT NT Y

317.715.9226

SU 10AM-1:30 PM; MAY 21- OCT 1

38t h & Meridian Faarme r’s Marke t

3 80 8 N Meridian St ; Indianap olis

MAR ION ON CO O UNT Y MeridianFarmersMarket.org

1S T AND 3R D T H 4PM-6:30PM ; JU NE-SEP T

Broad Ri Ripplle Fa F rmer’s Ma Marke t 1115 Broad Ripple Ave. ; Indianapolis

MAR ION ON CO UNT T Y B roadrippleFarmersMarket.org

S A 8AM-NOON

S UMMER MARKE T MAY-N OV

WIN TER MA RKE T N O V-APRIL

Crooke d Cr Creek k Fa Farme m rs Marke t

2 990 W. 71s t St. ; Indianapolis

MAR MA ION IO CO C UNT Y

317.293.2600

FayBiccardGlickCenter.org

SU 11:30AM-3PM ; JUNE- OC T

CUE Fa Farm at Bu tle l r t Un iveversi ty B ut ler West Campus t (Bulldog Rd.), s ou th from 52nd St & Le ster St

Indianapolis

MAR A ION I CO UNT NT Y Legacy.But ler.edu

TH 4 PM-6 PM; JUNE- OC T

Eskena z zi He Healt h Farmers’ Ma Marke t

Car ley El k y Fa Farm

2 9 113 Hawort h Rd. ; At l anta

Originaal F Farmers’ r l Ma Marke t at th the t Indianapo a lis is Ci t ty Marke t y 22 2 E Market St. t ; Indianapolis

76 5.552 9 999 elk4u.com

MAR ION CO UNT Y 317.634.9266 Indy CM.com W 9:30AM-1:30PM ; MAY- OCT

The Maarke ke t at Ha Hague t 5 868 E 71s t St., E-104 , Indianapolis MAR AR ION N CO UNT UN Y 7 7 3 .505.08 51 MarketatHague.com S A 8AM–12PM ; MAY - OC T

Eng lis h’s Buffalo Farm 6 43 2 N. US Hw y 23 1; B ainbridge 765.522.7777

Mar ble Hill l Fa Farm an d He Herrit it age e Wo Wool o 810 1 S. Victor Pike ; Bloomington 812.824.7877

.679.3142 AmericanMushroomandSpice.com

Bloomiington n Coommunit y Far mer r ’s s Ma Marke e t 40 1 N. M orton St , Bloomington MON RO ROE OE CO UNT N Y 812.349.3700 TU 4PM-7 PM; S A 8 AM-1P M S A MK T: APR-N O V; T U MKT: JUN-S E P

Mor M gan n C Count y Farmers’ Ma M rke t M organ & Main St. ; Mart insv ille MOR MO GAN CO UNT Y S A 8 AM-1PM; MAY 6 -S EPT 30

Jacobs & Br ich ford 2957 S. SR 1; Conner sville 76 5. 26 5.1422 JandBCheese.com

Her itage Farm Suri Al pac a as s 417 5 N 1200 W ; Flora 76 5.566 307 7 OurHeritageFarm.com

Cap riole Goat Chees es t 10329 Ne w Cu t Rd. ; G reenv ille 8 12 923 9408 CaprioleGoatCheese.com

Kokkomo Doowntown ow Fa Farmerrs’ t Ma M rke er sect ion Inte In of Mulberry f & shing ton Was W Streets ; Kokomo

7 20 Eskenazi Ave., IN FRONT OF T THE F HOSPITAL E Indianap olis

MAR ION CO C UNT Y 317.880.3300

TU 11AM-1:30PM ; MAY-S EP T

Orange e Co Count t y Ho H meg row ow n Ma M rke t C ong res s S quare ; O r leans ORA OR R NGE E CO UNT NT N Y 812.653.0977

OrangeCountyHomegrown.org SA 8AM-12PM ; MAY-O CT

Johnson’s Farm r Produ d ce 8 9 6 0 E. Ridge Rd , Hobar t 219.962.1383 JohnsonsFarmpro duce.com

Far m to Fo Fork at k No Normandy t Farms y 79 t h & Marsh Rd. ; Indianap olis

MAR ION IO CO UNT T Y

FarmToFork Market.org

Willow o ﬁeld Laven der e Faarm r 6176 E Smoke y V iew Rd. , Moores v ille 317.831.798 0 Willow ﬁeldLavender.com

NSO SO JOH N CO UNT Y 346.11258 317. 3

SA OON; 8AM-N 8 MAY 13-S EPT 2 Gre e enﬁ eld Fa Farmers Ma Marke t Main St Next to t Gr igg sby St ation

DisccoverrDowntownFranklin.com

F 4 PM-7 PM; MAY-OC T

Gar ﬁeld Pa Park Fa Farmers k Ma Marke t Corner of Shelby f St and E Souther n Ave

Indianapolis

MAR ION ON CO O UNT Y

Batesv il ille Fa Farme m rs r Ma Marke t 121 Batesv ille Shopping V illage Batesv ille

RIP P LEY E CO C UNT T Y Y S A 8AM-11AM ; MAY- OCT

His tor i ic c Lafayyetttte Fa Farme r’s Ma Marke t

GarﬁeldParkFarmersMarket.com

SA 9AM-12:30 PM; MAY-O CT

Salt Cr C Creek Sh rimp k Co Compa mp ny 475 2 O ld Indiana 46 , Nashville 8 12.7 20 306 5 SaltCreekShrimp.com

o odenwoo Gre Fa Farmrmers Marke ke t 5 2 5 N Maddison Ave. ; G reenwood

NSO S N JOH H N O UNT NT Y CO 5 885.7655 317. 8

SA 8AM-NOOOON; 8 W 2 :30 PM- 6 P M OCT MAY-OCT MAY

Growing Pl ace s In dy d | y Bo Boner Fi tne ss r and Le Learning Center g 727 N. Or iental St ; Indianapolis

MAR A ION ON CO UNT U Y

GrowingPlacesIndy.org

TH 4 PM-7 PM; JU NE-S EP T

DO WNT O WN: 5t h St reet bet ween M ain St. and Columbia St .; Lafayette F 4PM-7PM ; MAY- OCT

CU MBERLAN D PARK : Cumber land Park. ; We st Lafayette W 3:30-7PM ; MAY-O CT

TIP T PEC ANO E CO UNT Y LafayetteFarmersMarket.org

App le Bl B oss om Honey Farm y 2800 E 600 S. , Star City 866.956.2337 ABHoneyFarm.com

Miller Fa Family r Poult ry 123 Sample Dr , Thorntown 317.645.6001

GARDE N CE NTERS

Joh Jo nny y ’s Marke rk t 633 5 N. N Co C lle ge g Av Ave. e Indianianapo a lis li

317.25 25 2 7.7 7 663 63

May s Gr Green ee hou u se s 628 2 0 S. Ol O ld St ate te Rd 37 Blo lo B omi om ngt t g on n 812 1 .82 82 8 4.8 630 63

May sGreenhouhouse. s net

n St Car mel 317.89896.2 62 6 828

520 5 1 N N. Coolle le ge e Av A e. Ind n ianapoolis 317.28 3.5 412 4 110 11 5 N. Ar A lin l gton Ave. Indndiananapo a lis li 317 31 .356.5 5 458 8

HabigG ardenShop o .weebly.com o n y

McC amm am on’ on s Ir ish i Maarke k t

620 62 Tr Treyb e yb our ou ne Dr r Gre enwood o 317 31 .88 88 8 5.8707

Mccamm

arketet.com

Backyard Farming Tips

These quick down and dirty tips from our Edible Indy partners will give you an edge on growing your own Hoosier goodness.

avon farmers market

Grind your eggshells and sow into your soil before planting to add extra calcium to your soil.

brownsburg farmers market

If you order open pollinated seeds and heirloom seeds for your garden, you can save the seeds year after year without having to buy new ones every season.

broad ripple farmers market

Plant thyme to repel cabbage maggots, earworms, tomato hornworms and whiteflies.

jcc farmers market

Keep dirt off lettuce and cabbage leaves when growing by spreading a ½” layer of mulch around each plant.

kokomo downtown farmers’ market

Drill holes in the bottom of large rubber storage containers. Fill the bottom with river rocks or packing peanuts. Add your garden soil and you are ready for a patio garden.

lebanon city market

Add a tablespoon of epsom salt to the soil when planting each tomato or pepper plant for a boost of magnesium.

pendleton farmers’ market

If you cook vegetables in water, save the nutrient dense water as it’s great food for your potted plants.

downtown indy original city market

Pinch off the top leaves of your herbs which will allow for new and healthy growth.

noblesville main street farmers market

Short on space but like vining vegetables? Train your squash, melons and cucumbers onto a vertical trellis or fence.

this old farm

Coffee grounds make excellent mulch around acid-loving plants.

traders point creamery

Control powdery mildew with milk. Dilute one part milk in nine parts water and spray on plants.

walhill farm

Grow lettuce, radishes, carrots and herbs in containers on a patio. It saves room and makes your patio more appealing.

saxony market

Sprinkle baking soda in the soil around your tomato plants for a sweeter tomato as it stops the acidity of the tomato.

downtown franklin framers market

Plant lemon balm in your garden and flower beds as a natural mosquito repellent. It also draws bees to your flowers.

the market at hague

Kill stubborn weeds with a pot of boiling water. Carefully poor the water on the plant being mindful of not touching other plants as the water will kill whatever it touches.

whitestown farmers market

Test any old seed you have stored by germinating it between moist paper towels. This saves precious time and effort.

zionsville farmers’ market

Want a perennial vegetable? Plant asparagus in the spring in full sun and it will be ready to harvest within three years.

Proudly celebrating the cultivation of local Hoosier food from seed to bloom, Edible Indy brings you the 2017 Farm Market Guide. This guide is possible through partnershipswithGiantEagleMarketDistrictandourfarmandfarmers marketpartnershighlightedintheguidewithlocaltipsforfindingfresh food in your backyard and across the Hoosier state.

Roots of our community—what does that mean to you? To us it is sacred. It’s those who grow the food that feeds the family that feeds the economy that makes us a community. It’s the beautiful hands creating the element that connect us literally from the ground up. Food is the common ingredient in our lives. It doesn’t discriminate, urban or rural, apartment or farm. Planting, growing, harvesting is the root of existence. Our plates, cups and forks may be ﬁlled with gastronomic pleasures of wholesome goodness starting at the roots: The root of the plant, the root of a product, the root of an idea, all revert back to the root of farming. The locavore lifestyle.

A World of Food In-Store for You!

love

COVER PHOTOGRAPHY BY HEATHER SCHROCK

Cover by Justin Guerino

Spring EntertainingBringing It Back!

This month, we are all about the elegance of spring entertaining! We’re mixing mod and memorabilia with updates to old-fashioned favorites — a nifty menu for a party gone retro.

Food First — A Simple, but Oh-So-Stylish Spread

No one expects a meal at a casual spring party. Rather, they expect to be treated to some exquisite evening snacks composed of unique couplings or reliably refined ingredients. Get ready to take the deviled ham and stuffed

Remember highballs and gelatin molds? Snifters and canapés? We’re all about the vintage approach to the fair-weather fête in The Great Gatsby tradition. Guests will think you had it catered. You’ll think about having another.

What Can We Get for You?

The Cocktail Party

You’re out to have the best spring soirée, bar none. Or, bar fun! That’s what guests will be saying when you stock your shelves with these incredible syrups, mixers and signature recipes — sophistication and sass in every sip!

ROOT 23 — Simple Syrups with Complex Flavors

ROOT 23 specializes in the farm-to-cocktail movement. Crafters of all-natural, small-batch simple syrups made with organic cane sugar and locally sourced ingredients (whenever possible), their syrups can be used to easily make a unique cocktail or non-alcoholic drink with just a few ingredients! Available in:

NEW! Market District 100% Orange Juices — Sweet New Flavors

• Cherry Almond

• Grapefruit Basil

• Pear Rosemary

• Vanilla Ginger

• Cucumber Habanero

Slightly CucumberSpicyMojito

Compliments of Chef Ben D’Amico

• 1/2 gallon or larger pitcher of ice

• 4 oz. ROOT 23 Cucumber Habanero simple syrup

• 4 small mint sprigs, fresh

• 1/2 seedless cucumber, sliced

• 2 limes, sliced

•

• 4 oz. fresh lime juice

•

• Fresh mint sprigs for garnish

Our orange juices take this revered beverage

Valencia, Tangerine, Blood Orange

zero added sugar, they are a nice twist on the standard — simply refreshing!

1. Pour the ice, cucumber habanero syrup, mint sprigs, cucumber and lime slices into a large pitcher.

3. Pour rum, lime juice and club soda over ice.

4. Stir and serve with sliced lime and fresh mint sprigs.

Illustration by Lori Haramia

• 20 Nature’s Basket large cooked cocktail shrimp

• 4 Market District andouille sausages, cooked, cut into 1/2-inch slices

• 1 Tbsp. canola oil

• 2 Tbsp. lemon juice

• 1/2 tsp. Cajun seasoning

• 2 Tbsp. parsley, fresh, minced

• 20 small bamboo skewers

1. Place a skewer through the tail portion of the shrimp.

2. Place a slice of andouille through the skewer.

3. Curl and spear the top part of the shrimp over the andouille slice so the shrimp is wrapped around half the slice of sausage.

4. Preheat grill or a grill pan.

5. Toss shrimp skewers with oil until lightly coated.

6. Place the skewers on grill for 1 minute on each side to slightly char the sausage and add some grill marks. (Both the shrimp and sausage are already fully cooked.)

7. Chill skewers.

8. Toss with lemon juice, then sprinkle with Cajun seasoning and minced parsley.

9. Serve with a side of guacamole or your favorite sauce.

Farm-to-bowl treats for the local canine community DOGGONE GOURMET EATS

BY CRYSTAL LYNN KAMM PHOTOGRAPHY BY JENNIFER L. RUBENSTEIN

It’s no secret that humans love delicious food. Most of us can’t get enough of complex flavors that complement each other and blend perfectly. Likewise, believe it or not, dogs also enjoy a fairly sophisticated palate. Although their taste buds only number around 1,700—compared with a human’s 9,000—their exceptional sense of smell makes consuming food a multi-sensory experience.

Most dog treats purchased at pet-supply stores are designed to look cute, but they’re not created with a dog’s taste in mind. Don’t dogs deserve treats that satisfy their taste buds too?

If you’re a pet owner seeking healthy, delicious treats for your dog, look no further than Nutty Mutt Bakery and Three Dog Bakery—both well-known for serving up gourmet treats that combine healthy, nutrient-dense ingredients and delicious flavors that most dogs have never had the pleasure of experiencing. Many of the ingredients used in their handmade, freshly baked treats are locally sourced, not overly processed like most commercial pet treats.

Farm-to-Bowl

Owners Jamie Marx and daughter Abby Marx opened Nutty Mutt Bakery after trying a homemade dog treat recipe and discovering just how much their dog loved it. Creating new treat recipes started out as a hobby but has since turned into much more. After 10 successful years in business, their bakery has expanded from their original location in Greenwood. The mother-daughter team is now supplying baked goods to City Dogs Grocery in Indianapolis and selling treats online through their website and Etsy store.

Nutty Mutt Bakery crafts their dog-approved recipes from scratch, ensuring every item is as fresh as possible for each customer. “Because a dog tastes with his nose as well as his tongue, we know that the freshness and smell are really important,” says Jamie Marx.

And using local ingredients is important. Whether it’s shopping a nearby orchard for produce or making plans to grow the

NUTTY MUTT BAKERY’S BARKIN’ BLUEBERRY BONES

¼ cup unsweetened applesauce

2 cups water

3 tablespoons honey

3 tablespoons coconut oil (may substitute canola or vegetable oil)

¼ cup unsweetened coconut

½ cup fresh blueberries

1 tablespoon baking powder

3 cups oats

1–2 cups rice flour

Preheat oven to 325°F. Mix together applesauce, water, honey, coconut oil, coconut and blueberries. Add baking powder. Mix well. Add oats and let sit for 10 minutes, until liquid is absorbed. Add 1 cup of the rice flour, and keep adding until the dough is stiff enough to roll.

Roll dough to ¼-inch thickness and cut with a bone-shaped cookie cutter or any cookie cutter you have. You can also cut into small or large squares, depending on the size of your dog.

Place treats onto an ungreased baking sheet and bake until tops start to turn a golden color, about 30–35 minutes. Turn oven off and leave the treats in the oven for at least 3 hours or overnight. This will help them to dry out properly.

Store in a treat jar or other container for 2–3 weeks. You can also freeze them for a longer shelf life. These treats will be crispy, but not hard.

For additional scratch made dog treats head over to EdibleIndy.com.

Two paws up for Big Love dog treats

Kate Wilson loves to bake. The former triathlete’s been making sweet treats for family and friends for nearly a decade, and for the last year has been selling her gourmet pretzels and chocolate truﬄes to some pretty impressive clients like the Conrad Hotel and Hotel Tango. And, fortunately for the canine crowd, Wilson has expanded her love of baking to dog treats—dog treats that not only taste good, but are good for you (and your dog) too.

Wilson handcrafts her treats from organic, sustainable, human-grade ingredients and, whenever possible, uses local purveyors. For the base, she uses King Arthur 100% white whole-wheat Field to Flour, which can be traced from seed to shelf. And it’s the combination of healthy ingredients that Wilson says allows her to enjoy making these delicious treats.

Big Love dog treats are packaged in adorable, giftable Mason jars decorated with little charms for a personalized feel. The treats are bone-shaped, but each package also comes with a single heart-shaped treat, like a little love note in dog language. They come in three sizes—tiny, small/medium and large—and can be purchased online at either of her websites: IAmKateWilson.com | MyPrettyLittlePretzel.com

Photography courtesy of Kate Wilson

herbs they need to make a recipe extra tasty, using locally sourced elements is a priority for the bakery. Marx explains, “We would like to be as much ‘farm-to-bowl’ as possible.”

Holistic health is also a huge part of what sets Nutty Mutt Bakery apart. Making sure that dogs are snacking on healthy treats instead of ones riddled with artificial ingredients can help to promote good health. As for their bestseller … it’s the chicken fries, made with chicken and honey and designed to look like french fries, and served in a french-fry-looking package.

Only the best ingredients

Another well-loved dog baker, Three Dog Bakery, opened a new Indiana storefront just last year. Owners Brett and Christy Zeller chose the location in the heart of Zionsville’s Brick Street District, where residents walk their dogs and often stop in for tasty delicacies. The original Three Dog Bakery is located in Kansas City, Missouri, but the Zellers focus their attention on being a solid part of the Indianapolis community. In keeping with their attention to detail and making their canine customers priority number one, they locally source many of their fresh ingredients, from blueberries to honey.

“Everything is all natural and baked. The treats are naturally sweetened with honey or yogurt so there is no added sugar or salt,” Christy Zeller says.

And if they need a special ingredient they can’t find locally, the Zellers make sure they purchase it from an American producer. Brett and Christy believe this is one of the things that set their bakery apart from the others. “We take a lot of time and effort to ensure that all of our foods and treats in our store are not only loved by our customers’ dogs, but are also safe for them,” they said.

When it comes to choosing ingredients and creating new baked goods, the Zionsville bakery likes to include fresh, vitamin-rich produce as well as canine power foods like chicken, whitefish and peanut butter. But whether you chose one of their newly created treats, or a tried and true staple, one thing is for sure: Your dog will be happy and healthy because they’re getting only the best … and isn’t that what we all want for man’s best friend?

Three Dog Bakery | 120 S. Main St., Zionsville ThreeDog.com/three-dog-bakery-zionsville Nutty Mutt Bakery | NuttyMuttBakery.com

Hands on Cooking

Join at the 2017

11505 N Illinois St, Carmel, IN from 6:00 - 8:30pm

Class cost: $45 per person / $75 per couple

All classes include: small noshes, gift bag, magazine, recipes and more!

Class sizes are limited. Reserve your spot today! edibleindy.ediblecommunities.com/things-do/ediblemarket-district-cooking-classes-2017

upcoming classes:

June 15, 2017

Let’s Grill! Homemade Pizzas and Wine: Master pizza dough and grilling methods with pairings of wine

Featuring: St. Adrian’s Meats and Sausage, Lebanon

September 28, 2017

Eat Drink and Make Pasta: Learn how to make homemade pasta while sampling vino that will go with any pasta dish

Featuring: Andrea Bettini, Bettini Pasta

December 7, 2017

Drop Biscuits, Corn Bread and Jam: Learn to make bacon tomato jam, homemade drop biscuits and corn bread

January 18, 2018

Stews & Brews: Learn to cook stews and pair craft beer. Rescheduled to a later date

Knife Skills 101: Learn techniques of dicing, slicing and mincing vegetables, plus learn how to break down a whole chicken. Attendees get to take home chicken and veggies. Featuring: AshBlaeds, Indianapolis

Maria Cartagena Bertram, owner of Pia Urban Cafe

Bringing the taste of the islands to the Circle City PIA URBAN CAFE AND MARKET

BY CHARITY SINGLETON CRAIG | PHOTOGRAPHY BY JENNIFER L. RUBENSTEIN

Five years ago, when Maria Cartagena Bertram began to dream of opening a coffee shop in the east side Indianapolis neighborhood of Englewood, she was single and working as a pharma project manager at Eli Lilly and Company. By the time Pia Urban Cafe and Market opened in April 2016, Bertram was married with two stepchildren and expecting her first child.

As Bertram explains it, the transformation of her personal life during those years mirrored the evolution of Pia.

“The idea has evolved for me. I had four years of building a concept and an idea, and can tell you right now what it is today is not what I started with back when I had the first version of the business model written down,” she said. “I think the same thing of my life. In the years I have been waiting to open, I have matured in my expectations of what I wanted to see here versus the reality of what I was facing. Four years ago this neighborhood was not what it is today.”

The needs of the city

Originally from Puerto Rico, Bertram came to the United States on a transfer with Eli Lilly, first spending two years in Virginia before arriving in Indianapolis is 2005. Though she didn’t live in the Englewood neighborhood, she became familiar with the area through College Park Church, based in Carmel with a large ministry presence in the Brookside neighborhood just north of Englewood.

The idea to start a business in Englewood evolved as “God opened my eyes to the needs of the city,” Bertram said. She began talking about opportunities for job creation with local community and religious leaders who were organizing revitalization efforts in the neighborhood. During those meetings, she also shared her desire to bring a little of her Puerto Rican culture to Indianapolis. And Pia was born out of those conversations.

Start with the coffee

quality product. Eventually, she landed with the Hacienda San Pedro Plantation in Jayuya, a top seller in Puerto Rico, and just recently, she also began sourcing Heirloom Bourbon beans from Café Chevere, situated in the Ciales Mountains.

So far, Bertram imports around 200 pounds of raw coffee beans a year. She works with Julian Coffee Roasters in Zionsville to create two different blends. The dark roast is used in Pia’s full line of espresso drinks, and the medium roast is used in their drip coffees. Both blends also are sold in one-pound bags at Pia. Getting the blend just right was important to Bertram, who says the coffee beans grown in Puerto Rico have more of an earthy, chocolate aroma, like beans grown in Guatemala or Honduras, rather than the fruity or floral bouquet of Yemeni, Colombian or Kona blends.

A little something to eat

“The coffee is the thing we hope will bring people in,” Bertram said, though she admits she knew serving only coffee wouldn’t work. “When someone comes in and asks for a cup of coffee, they might also want something sweet to eat or a bagel.”

So Bertram also developed a breakfast and lunch menu, hoping to attract more customers from the local community as well as the thousands of commuters who pass through the Washington Street corridor, which leads to downtown Indianapolis, each day. Pia partners with other local vendors like Shapiro’s and Circle City Sweets for bagels and pastries. Bertram also worked with Sysco to develop a basic sandwich menu, including Caribbean-inspired items like Cuban and Medianoche sandwiches, which Bertram says you can find on any street corner in Puerto Rico. A classic turkey sandwich, a grilled cheese and a portabella melt round out the lunch menu.

A community anchor

From the beginning, Bertram knew coffee would be central to her business model, and after Pia’s first year, she’s seen that idea play out again and again.

“One thing I have enjoyed the most over the course of our first year is to see the different backgrounds of individuals who have walked into the coffee shop to enjoy a cup of coffee and network with other people from the community.” But getting the coff just right took a couple of years.

rst a cafe, it’s also quickly becoming a community anchor, helping to attract new organizations to Englewood, ve strategic neighborhoods identified by Great Places 2020—a community development project working with local businesses and volunteers alike to transform Marion County neighborhoods.

Bertram wanted to support local coff ers in Puerto Rico, so she began visiting coff plantations during vacations homes to see her family. She wanted to find a grower who would sell her raw beans, not processed, and who sorted and graded the beans so she could import the highest

Edible Indy is partnering with the cafe for a Paella Pop Up dinner in October. Sign up for our newsletter at EdibleIndy.com to be the ﬁrst to be invited to this event!

Along with bringing a taste of Caribbean food to Indianapolis, Bertram is also committed to hiring employees from the community. She works with Wheeler Mission, Outreach Inc. and Heart Change Ministries to hire folks who might otherwise struggle to find work. And Pia partners with other local businesses and groups ering meeting space, catering events and selling their products in their market space. In addition to their own bags of coffee beans, Pia carries

PUERTORRICAN–STYLE PAELLA FOR A CROWD

Paella is a Spanish word meaning “ pan. ” A 20-inch (50-cm) ﬂat-bottom paella pan with a lid is needed for preparing this dish. Find the pans online at sites like PaellaPans.com.

Serves 10

5–10 pounds mixed meat items such as pork, beef, chicken (with or without the bones) and Spanish chorizo in preferred proportions

Adobo seasoning

3½ ounces olive oil

2½ ounces garlic, finely sliced

1 pound white onions, roughly chopped

1 pound of red pepper, roughly chopped

½ can pimientos morrones (fancy pimientos)*

3 packets seasoning sazon con azafran* or paprika

14 ounces of canned, whole tomatoes

½ gallon homemade chicken stock (highly recommended instead of water for better flavor)

2 pounds paella rice*

1 15-ounce can, plus half of one 15-ounce can, of peas (22.5 ounces)

Fresh asparagus, sliced into 1-inch pieces (leave some whole for garnish)

Salt and pepper to taste

Cut up the meats into bite-size pieces and season lightly with adobo seasoning.

Heat the olive oil in a large, shallow skillet or paella pan over medium heat. Add chorizo, chicken, garlic, onion, red pepper, fancy pimientos and paprika. Fry for around 5 minutes, stirring regularly. Slowly add the other meats such as pork and beef. Stir in tomatoes and chicken stock. Add rice and stir for a couple of minutes so it starts to suck up all that lovely flavor.

Cover paella dish with lid or aluminum foil and cook on medium-low for 45 minutes, stirring regularly, adding more stock if needed until rice is tender. Add peas and asparagus. Cook for 5 minutes, or until hot throughout. Adjust seasoning with salt and pepper, adding more adobo seasoning as desired.

Serve with a side salad or a piece of warm French bread. *These items may be found in international grocery markets.

Hoosier Popcorn, candles and mugs from Wheeler Mission Restored Creations, pottery from a local artist and other items from nearby vendors.

This kind of community cooperation among local businesses and organizations is a hallmark of the neighborhood.

“We really try to foster an environment of cooperation here in the Englewood neighborhood, instead of one of competition, trying to find ways for businesses, nonprofits and community organizations to support each other and help each other grow,” said Englewood resident Christopher Smith, who also works for the Englewood Community Development Corporation just around the corner from Bertram’s cafe. “Pia is an important part of the Englewood neighborhood. Even before it opened, Maria was talking with neighborhood groups about how the cafe could be integrated into the life of the neighborhood, and help foster more life and grow.”

A force for good

Bertram herself also has become a force for good in the community, just as she hoped when she first dreamt about starting a coffee shop. She serves on the Great Places 2020 steering committee, helping create jobs and other business opportunities in the community. But just as importantly, Bertram and her husband, Jamie, along with their children, now live in the community. Patrons also can find her at Pia most days, often with her 6-month-old son, Antonio, riding along in a baby carrier.

Just as she settles into all the new roles of her personal life, Bertram is looking ahead to Pia’s second year to help the coffee shop settle into its role in the Englewood community.

“In year two, we’re going to continue what we’re doing and make it better,” Bertram said. “I’ve learned a lot from an operational standpoint, and what I want to do is to continue training employees and make sure they understand what we do here every day, continue to offer quality coffee and food and find ways for Pia to continue to serve the community and serve it well.”

Want to add a little taste of Puerto Rico to your own life?

Try making your morning coffee the Puerto Rican way, using a stove-top greca coffee maker. The greca works like an espresso machine, and the coffee is dark and rich. Then, instead of adding cream or milk, add a little sweetened condensed milk like Bertram’s grandparents used to.

And if you’re ready to jump into a more time-consuming venture, try your hand at making a seafood paella, with shrimp, lobster and octopus, Bertram’s favorite combination, or with heartier meats like pork, chicken and beef. “Paella’s a dish that brings people together,” Bertram said, which is another reason it’s a favorite.

Photography by Ariel

Patrich

Eat Drink Local Guide

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

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

Farm-to-table is gaining momentum not only with born-andbred 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 Hoosiergrown goodness.

*This is a paid advertisement.

HOTEL TANGO ARTISAN DISTILLERY

Hotel Tango, the first small batch distillery in Indiana, and it’s also the first service disabled, combat veteran owned distillery in the country. Using only high-quality, local ingredients allows us to stand out. We invite you to come in and taste what our Hoosier heads, hands and hearts have made, sit by the fire or belly up at the bar.

Drink local, buy local.

702 Virginia Ave. | Indianapolis HotelTangoWhiskey.com

TRIPLE XXX FAMILY RESTAURANT

Indiana’s oldest drive-in dishes up the best diner food. From breakfast anytime to their made-to-order chopped steak burgers, this place will take you back to win you were a kid. And don’t forget to order up their famous Triple XXX root beer.

2 N. Salisbury West Lafayette TripleXXXFamilyRestaurant.com

ST. ELMO STEAK HOUSE

A big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses!

127 S. Illinois St. Indianapolis StElmos.com

PUNCH BURGER

Looking for a great burger and beer? Look no further than Punch Burger. Our award-winning burgers are made from local grass-fed beef. Our beers are crafted from local breweries such as Sun King, Quaff On, Scarlet Lane and more. Need a suggestion? Make sure to order up our famous Burnt Cheese burger and a side of sweet potato tots. You won’t be sorry!

Downtown | 137 E. Ohio St. | Indianapolis Northside 12525 Old Meridian Ste. 100 | Carmel PunchBurger.com

THE GARDEN TABLE

The Garden Table is a local eatery and fresh juicery in the heart of the Broad Ripple Village and now on Mass Ave. in downtown Indianapolis. We serve seasonally influenced and locally sourced food and cold pressed juice. We believe in simple dishes, made from natural ingredients, grown and harvested by local farmers.

908 E. Westfield Blvd. | Indianapolis 342 Massachusetts Ave., #100 | Indianapolis TheGardenTable.com

PORTER BOOKS & BREAD

Tucked away in the Fort Ben Community, this locally owned cafe that combines two great passions: food and literature. They focus on hand-made food, Indiana ingredients and great coffee with the promise of good reads too.

5719 Lawton Loop E. Dr. | Indianapolis PorterBread.com

HARRY & IZZY’S

We’re proud to keep it local! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal.

Downtown | 153 S. Illinois St. Indianapolis

Northside 4050 E. 82nd St. | Indianapolis Airport | 7800 Col. Weir Cook Memorial Dr. Indianapolis HarryAndIzzys.com

TABLE

From a store full of fresh, seasonal foods and a team of chefs and culinary experts comes a celebration of food called table by Market District—a restaurant that brings passion for food right to your plate. Open daily for lunch & dinner, as well as brunch every Sunday. 11505 N. Illinois St. | Carmel MarketDistrict.com/Table

PEACE WATER WINERY

Local Roots, California Wines (and vibes)!

If you love tasting great Napa Valley wine in a fun, eclectic, groovy atmosphere, then this is your place! Best yet, 50% of our profits are donated to charities. So come in for a tasting, buy a glass, take home a bottle or join our wine club and learn how

“One Bottle Does a World of Good!”

37 W. Main St. | Carmel PeaceWaterWinery.com

EZRA’S ENLIGHTENED CAFE

Indiana’s only 100% gluten-free cafe focused on fresh, locally sourced and organic foods with a focus on dairy-free and vibrant plant based dishes. The cafe serves breakfast, lunch and dessert, including a full fresh juice and smoothie bar. 6516 Ferguson St. (Rear Unit)| Indianapolis EzrasEnlightenedCafe.com

JOE’S NEXT DOOR

The best of Joe’s Butcher Shop prepared for you. Our team of chefs will build the freshest, most unique and mouthwatering sandwiches at our walk-up counter, cater your special events and you can even grab our daily made dishes to go.

111 W. Main St. Ste. 110 | Carmel JoesButcherShop.com

FARM-BLOOMINGTON

A Bloomington award-winning original creating gastronomical dishes for brunch, lunch and dinner based on the seasonality of the southern Indiana ingredients. The restaurant includes FARMbar, the Root Cellar Lounge and they promote sustainability and being green. 108 East Kirkwood Ave. Bloomington Farm-Bloomington.com

THE LOFT

Dine at a true farmstead restaurant, located inside a beautiful historic barn on an organic dairy farm. Food grown and raised onsite takes center place on organic menus shaped by seasonal rhythms. Open for lunch, dinner, and sunday brunch. 9101 Moore Rd. | Zionsville TraderspointCreamery.com

BRYNE’S GRILLED PIZZA

Local, fresh, real ingredients describe the hand-made thin crust grilled pizza. Order their mouthwatering pasta, salads, appetizers and desserts to complement your pizza. Serving local craft beers and a great selection of wines. Also available: Take-out, catering and food truck.

5615 N. Illinois St. | Indianapolis BrynesPizza.com

NATURAL BORN JUICERS

A Mass Avenue, and now northside staple, offering non-HPP raw juices and smoothies in a hip and trendy walk-in location. All juices are cold-pressed, old school centrifuge and freshly juiced on site and their cleanse programs are available year around.

Downtown | 865 Massachusetts Ave. | Indianapolis

Northside Broccoli Bill’s Gray Road Market | 15009 Gray Rd. | Noblesville NaturalBornJuicers.com

Support your local farmers, artisans and producers, the roots of our community.

Pendleton Farmers Market

Located at thistoric Falls Park, the market takes pride in partnering with vendors who produce and make their own goods from fresh tomatoes to farm eggs, baked goods to local art—worthy of your Saturday morning.

JCC Farmers Market

Shop for fresh local produce, baked goods and specialty products at Indy’s only regularly scheduled Sunday market. JCCIndy.org, Accepts: SNAP; Fresh Bucks

Noblesville Main Street Farmers’ Market

Falls Park, 460 Falls Park Dr., Pendelton, Saturdays, May 13—October 14, 8am-noon

The Original Farmers’ Market

In its 20th season at the Indianapolis City Market boasting more than 60 seasonal vendors selling fresh eggs, meats, cheeses, produce, honey, syrups, vegetable starts, flowers, baked goods and much more! Live entertainment every Wednesday! IndyCM.com

6701 Hoover Rd., Indianapolis, Sundays, 10am–1:30pm

Downtown Franklin Farmers’ Market

Featuring more than 35 local artisans, farmers and producers with hundreds of local products like fruits, vegetables, local meats, cheeses, honey, nuts, eggs, baked goods, flowers and fine artisan goods and wares. DiscoverDowntownFranklin.com

Corner of Jefferson & Jackson St., Franklin, Saturdays, May 13–September 2, 8am–noon

Join us for the oldest and largest farmers’ market in Hamilton County, with more than 80 vendors featuring local artisan products, produce and more! Visit Facebook or website for event day information. Accepts: SNAP, WIC

839 Conner St., Noblesville, Saturdays, May 7–October 15, 8am–noon

Avon Farmers Market

Featuring over 40 vendors, a weekly food truck and a variety of items, including produce, honey, eggs, artisan items, meats, soaps, candles, baked goods, goat cheese, pasta and sauces, gourmet condiments and dressings, granola, slowcooker meals in a sack and more! AvonGov.org, Accepts: SNAP

8244 East US Hwy 36, Avon, Tuesdays, June 6–September 26, 4pm–7pm

222 E. Market St., Indianapolis, Wednesdays, May–October, 9:30am–1:30pm This is a paid advertisement.

“When Joe’s Butcher Shop opened in 2006, C&T Design was there every step of the way from design through installation. 11 years later, when Joe’s Next Door became a reality, once again C&T Design was our valued partner. C&T’s advice future proofed our setup, and saved us from untold hours of inefficient labor that results from poor design.”

- Joe Lazzara, Owner Joe’s Butcher Shop and Joe’s Next Door