Spring 2012, My Indiana Home

my-indiana-home.com Spring 2012

Farm Gates to Dinner Plates Noble County launches state’s first farm-to-fork tour

Flower Power

Beauty blooms at Hilltop Orchids in Cloverdale A magazine for Indiana Farm Bureau members

spring 2012 Features

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Flower Power Beauty blooms at Hilltop Orchids in Cloverdale

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For Love of the Land Young farmers share a passion for agriculture

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Barn in the U.S.A. Individuals, organizations preserve Indiana’s rural past

Departments

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IN Almanac

Learn about mint farms, locally made salsa and more

18 Eat IN

Fresh takes on spring recipes include pesto, soup and muffins

24 Travel IN

Noble County organizes farm-to-fork tour

28 INsurance

Auto policy changes increase discounts for customers

30 IN the Garden

Brighten up your garden with beautiful bulbs

32 In Focus

18 Spring 2012

Reader photos sent in by you

On the cover Hilltop Orchids in Cloverdale, Ind. Photo by Jeff Adkins my-indiana-home.com

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my-indiana-home.com

Volume 2, Number 3

A magazine for Indiana Farm Bureau members

Connect to your food, your farmers and a uniquely Hoosier lifestyle Food Travel

Farms Home & Garden My Indiana

President Don Villwock Vice President Randy Kron Second Vice President Isabella Chism Chief Operating Officer & Treasurer Mark Sigler Editor Andy Dietrick Managing Editor Kathleen Dutro Marketing & Public Relations Specialist Mindy Reef Multi-Media Specialist Mike Anthony Web Designer/Developer Diane Brewer Administrative Assistant Charla Buis

Editorial Project Manager Jessy Yancey Copy Editor Jill Wyatt Proofreading Manager Raven Petty Content Coordinator Blair Thomas Contributing Writers Kim Galeaz, Susan Hayhurst, Colletta Kosiba, Kim Ranegar, CJ Woodring Creative Services Director Christina Carden Publication Design Director Murry Keith Senior Graphic Designers Janine Maryland, Vikki Williams Creative Technology Analyst Rebecca Ary Photography Director Jeffrey S. Otto

FARM

Senior Photographers Jeff Adkins, Brian McCord

Harvesting Understanding After you read about this year’s winners of the Young Farmer awards on page 10, go online to read about the 2011 winners, the Scarboroughs and the Burbrinks.

Web Content Manager John Hood

Staff Photographers Todd Bennett, Antony Boshier Web Creative Director Allison Davis Web Project Manager Noy Fongnaly Web Designer II Richard Stevens Web Development Lead Yamel Hall Web Developer I Nels Noseworthy Web Account Manager Lauren Eubank Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan I.T. Support Technician Daniel Cantrell

FOOD

Database Manager/IT Support Chandra Bradshaw Accounting Diana Guzman, Maria McFarland, Lisa Owens

Spring Brunch Recipes Think beyond the breakfast casserole with our dietitian-approved collection of brunch recipes.

Find frittatas, fruit salads and much more at my-indiana-home.com/brunch.

Executive Secretary Kristy Duncan Receptionist Linda Bishop Chairman Greg Thurman President/Publisher Bob Schwartzman Executive Vice President Ray Langen Sr. V.P./Operations Casey Hester Sr. V.P./Sales Todd Potter Sr. V.P./Agribusiness Publishing Kim Newsom Holmberg V.P./Visual Content Mark Forester V.P./External Communications Teree Caruthers V.P./Content Operations Natasha Lorens

MY INDIANA

Controller Chris Dudley

Coming Soon: Email Newsletter Get recipes, Indiana events, farm facts, travel ideas, gardening tips and more delivered to your mail inbox once a month by signing up at my-indiana-home.com/newsletter.

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Distribution Director Gary Smith Senior Integrated Media Manager Robin Robertson My Indiana Home is produced for the Indiana Farm Bureau

by Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (800) 333-8842. All rights reserved. No portion of this magazine may be reproduced in whole or in part without written consent.

My Indiana Home (ISSN 2157-1465 USPS 249-880) is published quarterly by Indiana Farm Bureau Inc., 225 S. East St., Box 1290, Indianapolis IN 46206-1290.

Controlled circulation. Subscription price of $2 per year included in the dues of Farm Bureau members in Indiana.

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Postmaster: Send address changes to My Indiana Home, P.O. Box 1290, Indianapolis, IN 46206-1290.

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IN Box We love hearing from you, whether by email, comments on our website (my-indiana-home.com) or even a tweet or Facebook post. In many cases, your notes can help us improve the experience of other readers or website visitors, so please keep them coming!

IN This Issue

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7 Enjoyed learning about your product [“The Rise of Clabber Girl,” Winter 2011-12]. My mother used it, so the name and label are familiar to me. I would like to stop in [to your headquarters in Terre Haute].

Our 11-year-old granddaughter is learning to bake from scratch when she is with me, so she would enjoy what you have to offer.

June

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via my-indiana-home.com Editor’s note: In our winter issue, we announced a giveaway for Columbus, Ind.-based 240Sweet’s artisan marshmallows. Of the 162 entries we received, Amber D. of Indianapolis won the marshmallow sampler. Thanks to all who entered the contest and commented about which flavors they’d like to try.

The winner was chosen at random, but here are a few of our favorite responses. Visit my-indiana-home.com to learn about upcoming contests and giveaways.

Mmm...What a great local business with some innovative ideas!

I would love to try the white chocolate snow…white chocolate makes life so much better!

Nathan Miller

via my-indiana-home.com Choose a favorite? Go ahead and ask me which of my children is my favorite. How can I possibly choose one best flavor from all of the incredibly delicious-sounding flavors offered? Well, I’ll try.

I’ll try because I want to learn if these marshmallows (dare I call them just marshmallows) are as sweet on the lips as they are on the ears. Something compels me about the bacon, maple and toffee marshmallow. As the snow falls around me tonight, that flavor combination takes me to a warm, rich, wonderful fall/winter Guiltless Pleasures breakfast. Yum! my-indiana-home

.com Winter 2011-1 2

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1. Hand-feed a bison, pick your own strawberries and more on the Noble County Farm to Fork Tour.

2. Learn the importance of preserving rural farm structures.

3. Sip wine and sample cheeses during the Indiana Wine Trail’s Spring Into the Valley.

4. & 5. Meet award-winning young farmers from Boone and Jackson counties.

6. Stop and smell the carefully bred flowers at Hilltop Orchids in Cloverdale.

7. Taste the salsa and other homemade goodies sold by Two Cookin’ Sisters in Brookston.

Dig in to winter foods with a (hea comfort lthy) twist

Shelley Strong

via my-indiana-home.com

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the rise of clabber Girl

leading the Flock

The Russells cont tradition of raisi inue family ng sheep

A mAgAzine for

indiAnA fArm

BureAu memBe rs

Do you have a question about something you read in My Indiana Home? Send questions, feedback and story ideas to myindianahome@jnlcom.com.

Spring 2012

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IN Almanac

Farm Facts: Mint Peppermint and spearmint have been grown in Indiana since the late 1800s. Today, the state ranks fourth in the nation in the production of peppermint and fifth in spearmint. Here are more fun facts about mint: • 11 percent of U.S.-produced peppermint is grown in Indiana.

• The four varieties of peppermint are Black Mitcham, the original selection from the wild, and three variations: Todd’s Mitcham, Murray Mitcham and Robert’s Mitcham.

• Native spearmint is used to flavor toothpaste and dental hygiene products, whereas Scotch spearmint has a milder, more pleasant taste and is used in chewing gum and candies.

• Mint is grown for the oils it produces in specialized glands on the leaves and stems. This oil is recovered by distilling the harvested plants using steam.

• About 23,000 acres of peppermint and 2,500 acres of spearmint are harvested in Indiana each year.

Find more minty-fresh fun facts at my-indiana-home.com/mint.

Source: Purdue University Cooperative Extension Service

In the Hunt Planning to hunt wild turkey in this spring? An online resource offers a quick and simple way to connect with landowners in your preferred hunting areas.

Base Camp Leasing provides an online location for landowners and hunters to connect and contract the leasing for hunting rights.

The website allows hunters to view land descriptions, prices, maps and photographs of the private land available to them, while Base Camp serves as the broker. To learn more about the business and to view properties, visit www.basecampleasing.com.

Salsa for Sis Combine 10 years of 4-H experience, a couple of handfuls of sweet and spicy peppers and a bit of sisterly love, and you have the recipe for Big Sister Salsa.

Kristi Robinson Rensberger and Kim Robinson started selling salsa at the Brookston Apple Popcorn Festival in 2001. Two Cookin’ Sisters Specialty Food Co. & Shop opened in 2005 with shelves full of jams, pickles and much more, followed by an ice cream shop, The Prairie Street Market. Visit www.bigsistersalsa.com to learn more, or find them at 210 S. Prairie St. in Brookston.

Barnyard Chronicles Why do pigs roll in the mud? How long does it take for milk to go from cow to grocery aisle? What’s it like growing up on a farm?

These are just a few of the questions answered by the learning tools available on Barnyard Chronicles, a website that offers games and quizzes where kids can learn about Indiana farm life.

For grown-ups, Barnyard Chronicles offers recipes from the farm, health and nutrition information, along with discussions about hot topics such as antibiotics in pork and hormone-free eggs.

Teachers will also find lesson plans and classroom activity ideas to help educate their students about Indiana agriculture.

Check out the fun at www.barnyardchronicles.com.

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Indiana Farm Bureau

SAVE THE DATE

Spring Into Vineyards Wine and dine along the Indiana Wine Trail with Spring into the Valley, one of the trail’s annual events. This celebration pairs breads and cheeses with some of the state’s best wines at six wineries along the trail in southeastern Indiana, a region that claims the first successful winery in America back in the early 1800s.

The half-dozen trail partners are Ertel Cellars Winery and Restaurant in Batesville; The Ridge Winery in Vevay; Stream Cliff Farm Winery in Commiskey; and Lanthier Winery, Madison Vineyards Estate Winery and the Thomas Family Winery, all in Madison. Each winery has its own menu.

Spring into the Valley, slated for April 14-15, is the second in a series of events along the Indiana Wine Trail throughout the year. To learn more about this event and others along the trail, visit www.indianawinetrail.com.

BLOG SPOTLIGHT

A Latte With Ott, A. Grab a cup of coffee and curl up in your favorite chair to discuss food, farms and gardening with an old friend. She might not be there in person, but Amy Ott – known as Ott, A. online – wants her blog readers to feel like they’re sitting around talking and enjoying coffee together.

Her blog, A Latte with Ott, A., features posts about gardening, baking and canning, among other things. She also hosts monthly recipe contests for which bloggers cook with a themed ingredient such as duck, lamb or artichokes.

The Rochester native first started blogging about her family’s flock of Shropshire sheep. Ott, A. now lives in Greenfield with her husband, Ott, E. Follow along at www.alattewithotta.com.

Discount for Young Drivers Indiana Farm Bureau Insurance now offers a youthful driver discount program for drivers between the ages of 16 and 24.

To be eligible for this discount, the youthful driver must complete an educational enrollment process about safe and responsible driving.

Drivers who have enrolled and meet all the program requirements are eligible to receive the youthful driver discount on the auto policy they are rated on.

For more information or to enroll in the youthful driver discount program, contact your local Indiana Farm Bureau Insurance agent. To find a local agent, visit www.infarmbureau.com.

Spring 2012

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Flower Power

Beauty blooms at Hilltop Orchids in Cloverdale Story by Kim Ranegar Photography by Jeff Adkins

W

alking into the greenhouse at Hilltop Orchids in Cloverdale is like being greeted by 70,000 happy children.

And Dick Wells is the proud papa.

“When people walk into our greenhouse, the first thing they usually say is ‘Wow!’ ’’ says Wells, orchid expert and owner of Hilltop.

Wells has felt the “wow” of orchids for more than 50 years – since he was just 17 years old. “A friend of mine opened the door to 650 orchid plants he was growing in a 12-by-12-foot greenhouse in his backyard in Indiana,” he recalls. “I had never seen an orchid before, except for corsages, and I was amazed.”

Wells immediately began saving the 60 cents an hour he was making at the local dairy bar, eventually scraping together enough to buy his first orchid plant. “It was $40!

Funny thing is, you can get that same plant today for $30 or $35 all day long, but it was $40 in 1954,” he says.

Though Wells graduated from Citadel Military College of South Carolina and went on to a 30-year career in insurance, his fascination with orchids continued to bloom. What began with an 8-foot by 10-foot greenhouse is now the largest orchid-growing operation in all of the Hoosier State. Hilltop Orchids began selling plants in 1991, and Wells retired from the insurance business Dick and Sandy Wells own Hilltop Orchids in Cloverdale. Dick Wells began growing orchids in 1954 when he was 17, opened his business in 1991 and today grows more than 70,000 plants in his greenhouses.

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If You Go

Cloverdale

Hilltop Orchids 1151 E. County Road 800 S. Cloverdale, IN 46120 (765) 795-6016

www.hilltoporchids.com Open weekdays from 9 a.m. to 4 p.m., Saturdays 9 a.m. to 1 p.m. and by appointment if you call ahead

three years later to pursue his passion full time.

Today, Hilltop offers a variety of orchids, most grown from seeds, which Wells starts in a carefully controlled lab. Seedlings take years to grow under special incubation, and as they grow, classical music plays around the clock. Hilltop creates 50 to 100 new hybrids each year, for which Wells has earned more than 70 national awards.

Beyond the awards, customer service is top priority at Hilltop. Wells recounts a story of a customer who visited one Christmas Eve. “He was coming from St. Louis for Christmas gifts and had trouble getting here.

He arrived at midnight, we went out to the greenhouse where he picked out his gifts, and he left at 2 a.m. on Christmas morning.

“That’s what I mean by customer service,” he says. “We live 60 feet from the greenhouse, and if we’re home, we’re open,” he says.

Hilltop has four connected greenhouses, providing just under a quarter of an acre under cover, and sells up to 35,000 orchids each year through on-site retail, wholesale purchases and online. The website helps nationwide buyers choose plants by color (plus stripes or spots), genus, size, price range and even fragrance. “Some of the

fragrances are just wonderful,” Wells says.

“Some smell like lilac. We have an oncidium that smells like chocolate.”

The fragrances attract pollinators, he explains. Yet in the controlled environment of the greenhouse, Wells does the pollinating by hand, allowing him to produce new varieties of plants. “I’m the big bumblebee in the greenhouse,” he says.

Hilltop offers greenhouse tours and education. Wells is a guest lecturer for regional universities and hosts frequent tours for the National FFA Organization.

“People are attracted to the unusual blooms of orchids. Many think they’re delicate or difficult to grow, but they’re not,” says Wells. (See sidebar for his simple orchid-growing tips.)

Up to 42 orchid species are indigenous to Indiana, though not the greenhouse varieties offered at Hilltop. Most of its orchids spend several years in the greenhouse before they’re sold. Orchids are fully mature – that is, reach maximum bloom – at five to seven years, and most can live 15 to 20 years, according to Wells.

“Whatever it takes to grow an orchid, we have it right here,” he says. “We offer the products as well as our guidance and enjoy what we do.”

Most of the greenhouse orchid varieties at Hilltop Orchids are grown from seeds in a carefully controlled laboratory setting. The seedlings take years to grow under special incubation, and Wells pollinates them by hand.

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7 Tips to Get Started

Dick Wells of Hilltop Orchids offers the following tips on how to successfully grow orchids: 1. Start with a phalaenopsis (fal-en-OP-sis), or “moth” orchid, as they are one of the easiest to grow and will reward you with multiple, large, showy flowers on each spike. A phalaenopsis will stay in flower from a couple of months to six or seven months, says Wells.

2. Choose a window facing east or west – or a southerly window if it’s protected from direct sunlight. Orchids like diffused light.

3. Water every seven to 12 days, depending on how much heat passes over them. Water by placing the plant in the sink and pouring nonsoftened water over them. Let them drain, and then return to their normal spot.

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4. Fertilize every other watering.

5. Repot every year or 18 months, but do not increase the pot size dramatically – generally no more than one or one and a half size larger. “If you overpot, the potting media will sour and the roots will turn brown and die. Orchids love to be root-bound,” says Wells.

6. Be sure to use a soilless orchid potting mixture, not dirt.

7. Keep your orchid in a plastic pot with holes in the bottom. If you like a decorative pot, place the plastic pot inside and disguise the top with moss, says Wells.

Every plant sold at Hilltop Orchids comes with a handy care and feeding manual to help anyone succeed at growing orchids. my-indiana-home.com

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Love

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Land Young farmers share a passion for agriculture

Story by Kathleen M. Dutro Photography by Jeff Adkins

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n the surface, Indiana farms look a lot alike – but appearances can be deceiving.

Making a living in agriculture, while giving the next generation a chance to farm, requires flexibility and resourcefulness.

The winners of two of Indiana Farm Bureau’s most prestigious awards for young farmers exemplify these characteristics. They share a love for agriculture, but they are accomplishing the goal of making it their life’s work in different ways.

High Achievers

Don and Jennifer Shoemaker’s route to farming could be considered traditional. Both grew up on farms and now farm with Don’s parents, Eugene and Barbara, producing corn, soybeans, seed soybeans and wheat, and “finishing” (that is, bringing to market) several hundred head of cattle annually.

The Jackson County farm has expanded since Don began farming full time after graduating from Purdue University in 2003, and it now consists of 1,350 acres, most which are rented.

Their land is a mix of “beach sand to river bottoms,” Don says.

While he and his father work together, they focus on different things.

“I joke that if a problem has roots or wheels, it’s my division, but if it has legs, it’s Dad’s,” he says. “Basically, I finance and manage the crops, Dad does the same with the cattle, but we both work for each other.”

One of Don’s responsibilities is working with the USDA’s Environmental Quality Improvement Program, making sure the farm is environmentally friendly through the use of techniques such as careful management of fertilizer use on the farm.

A farm with both cattle and grain isn’t unusual.

What is unusual is the way the Shoemakers blend the two by using the same fields for both cattle and grain, but not at the same time. They keep cattle on their sandy, rolling pastures during the winter, and then they plant corn on those same fields in the spring. The cattle are fed from portable feeding units and graze off the corn residue, and they “fertilize” the field as they graze.

Jennifer spends most of her work hours teaching math at a local high school. But as a farmer’s daughter – her parents’ farm is about 3 miles away – she is familiar with what it takes to make a farm successful. She helps prepare equipment, runs for supplies and parts, helps out in the

Clinton Taylor holds a handful of freshly harvested feed corn from his family’s 4,000-acre farm in Boone County.

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fields and generally makes herself useful.

The Shoemakers won the Indiana Farm Bureau’s Young Farmer Achievement Award in December.

“We are thrilled to have the opportunity to farm and enjoy sharing the story of production agriculture with others,” Don says.

On-farm, Off-farm Excellence

Clinton and Julie Taylor of Boone County are taking a slightly different route to full-time farming. It’s fair to say they lead busy lives, because while both work with Clinton’s parents, Tom and Jan, on the family farm, they also have full-time off-farm careers. Clinton manages his family’s construction business, and Julie is a family and consumer

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science teacher at Western Boone Jr./Sr. High School.

The plan, Julie explains, is for Clinton to eventually take over the farm from his dad – “and I would love to stay home on the farm.” But for now, they work both on- and off-farm.

The family farm consists of nearly 4,000 acres of corn, soybeans and wheat. Clinton’s primary role, in addition to helping with planting and harvest, is incorporating and implementing the use of technology on the farm.

Julie also assists as needed, and is, in her words, “slowly but surely learning to operate equipment.”

Their off-farm jobs have strong ag components.

The general contracting business that Clinton manages specializes in construction for farmers and commercial

Indiana Farm Bureau

ag businesses, and in her classroom, Julie fits agriculture into her lessons at every opportunity.

“With one of my primary subjects being food and nutrition, I incorporate agriculture in nearly every unit of study,” she says. “In other classes, I’m able to incorporate agriculture-related careers; explanation of food costs for budgeting; fabric and textile origins; and other topics related to current events.”

The Taylors are very involved in their community.

Both are active members in their church, and both are active in Farm Bureau as well. Julie is the public relations coordinator for Boone County Farm Bureau while Clinton is the secretary/treasurer. He also serves on the local zoning appeals board, and Julie is the facilitator

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of the Kiwanis Leadership Academy. Their commitment to agriculture and their community was recognized in December when they were named the winners of the IFB Young Farmer Excellence in Agriculture Award, which honors young farmers who are involved in agriculture but who do not own a farm.

Below: Clinton and Julie Taylor won the 2011 Young Farmer Excellence in Agriculture Award. Clinton works at his family’s construction business, while Julie incorporates ag into her health class. Opposite page: Don and Jennifer Shoemaker won the 2011 Young Farmer Achievement Award.

Don works on a fifth-generation cattle and grain farm in Jackson County, and Jennifer also brings experience from growing up on a family farm.

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Barn in the U.S.A. Individuals, organizations preserve Indiana’s rural past

Story by CJ Woodring

R

ed barns once dotted the nation’s rural landscape. For generations, they were landmarks that defined an era.

As the number of farmers dwindled – fewer than 2 percent of Americans today make their living as farmers – these icons became victims of age and abandonment. Many were razed. Others stand as ghostly skeletons, wooden bones bleached and rotted by the elements.

While preserving these symbols of cultural heritage, many owners have also opted to restore the structures to their original condition.

In 1987, the National Trust for Historic Preservation (www.preservationnation.org) and Successful Farming magazine launched Barn Again!, an initiative to encourage and support preservationists’ achievements nationwide. Thought no longer operational, the program spurred more local efforts for rural preservation.

In the Hoosier State, the Indiana Landmarks’ Rural Preservation Council (www.indianalandmarks.org) and the Indiana Farm Bureau co-sponsor an annual award that recognizes exemplary preservation of a rural/agricultural farm building.

Saving a Piece of History

Fishers resident Robert Myers knows all about preserving old agricultural structures. He partnered with his brother in restoring the original log cabin home,

barn and smokehouse on his family farm, located in Cass County near Peru. Myers admits nostalgia played a role, but the motivating factor was historic preservation.

“We’re losing our barns, particularly those with historic value, due to size and shape,” he says, referring to the difficulties farmers experience when they try to fit modern equipment in historic structures. “And how many log cabins does one see any more? Sure, I was raised there, but this wasn’t merely a sentimental journey.

I knew what it once looked like and could look like again.”

An early landowner built the cabin in 1840, using timber from the site. Myers’ great-uncle purchased the farm in the late 1880s and in 1912 began construction of the 64-foot by 68-foot barn, a magnificent edifice boasting Dutch doors, six dormers and 37 windows.

The barn, not quite large enough to house today’s farm machinery, was built for horses, cattle and hogs.

Myers’ father bought the property in 1920. His brother, Richard, took over ownership in 1981. Richard Myers retains all but a one-acre parcel on which the buildings are located, which are owned by Robert Myers.

The brothers tackled the restoration in December 2003. “Richard wanted to help me, so I hired him as my chief carpenter,” Myers says. “He had tools, equipment and knowledge, and I had none of that.”

Together, they painted, plastered, scraped, waterproofed, roofed, sided and rebuilt. Along the way, they received advice and assistance from knowledgeable craftsmen.

Robert and Joyce Myers restored several historic buildings on his family’s property in Cass County, including a barn built in 1912. photo by jeff Adkins

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Photo Courtesy of Indiana Landmarks

Preservation Prize To nominate someone for the rural preservation prize, contact Tommy Kleckner with the Indiana Landmarks organization at (812) 232-4534 or go online to www.indiana landmarks.org.

Myers says he made more than 200 visits to the site – a 100-mile round trip from his home – and spent an estimated $40,000 for labor and materials.

Although the last major project was the May 2006 cabin roof replacement, he says work will never end.

Myers does offer words of wisdom to anyone considering a similar labor of love.

“Seek advice from people involved in historic preservation and renovation,” he says. “If unable to do it yourself, hire competent craftsmen.”

Rewarding Restoring

Do you know a similar story of someone who’s worked hard to save a historic agricultural building? Nominate him or her for the John Arnold Award for Rural Preservation.

The annual award, co-sponsored by the Indiana Landmarks’ Rural Preservation Council and Indiana Farm Bureau, recognizes the preservation and continued use of historic (more than 50 years old)

farming-related structures.

“We know we can’t save them all, but we want to help those who want to restore and preserve these icons,” says Tommy Kleckner, director of Indiana Landmarks’ Western Regional Office in Terre Haute.

Established in 1992, the award honors Arnold, a Rush County farmer killed in a 1991 farm accident. A nomination form is available each March on the Indiana Landmarks website. The award is presented on Farmer’s Day at the Indiana State Fair in August.

Barn Again! in Indiana also presents helpful workshops each spring and fall.

“It’s basically Barn Preservation 101, basic knowledge of preferred practices,” Kleckner says. “Technical assistance is about the only help we can provide.”

Though Myers is ineligible for the Arnold award because his restored buildings aren’t used as a working farm, he has no doubts about whether or not he would do it again.

“Yes,” he says emphatically. “In the end, it was all worth it.”

Above: Indiana Landmarks honored Margie and Gary Byerly of Owen County with the John Arnold Award for Rural Preservation in 2008. They are currently accepting nominations for the 2012 award. Opposite page: In addition to the Myers’ 100-year-old barn, they also renovated a mid-19th-century cabin that houses a wood-burning stove.

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photos by Jeff Adkins

Robert Myers’ restored barn, which turns 100 years old in 2012, features 37 windows.

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Fresh Takes on

Spring

Flavors

Celebrate the tastes of the season with healthy variations of old standbys

Story and Recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food Styling by Mary Carter

T

ake a break from all that traditional spring cleaning and spend some time with your recipe file. After all, even recipes – and your taste buds – can benefit from a little sprucing up from time to time. Pitch those recipes you’ll never get around to making, keep your old standbys and add a few that will expand your repertoire, excite your taste buds and even offer additional health benefits.

Old Standby: Macaroni and Cheese with Ham and Peas Fresh Take: Green Pea Soup with Fresh Mint Green soup that’s good for your heart! Peas are loaded with cholesterol-lowering soluble fiber, and the onions, garlic, carrots and celery all contain powerful disease-fighting nutrients. Best of all, this soup calls for frozen green peas, which are just as nutrient-rich as fresh (and less work for you!) since frozen vegetables are packed immediately after harvesting.

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Old Standby: Spinach Salad with Bacon Dressing Fresh Take: Spinach-Arugula-Walnut Pesto over Whole-Wheat Penne Traditional basil pesto is a staple during spring and summer, but creating unique variations with different herbs, greens and nuts offers a whole new taste sensation.

Combine in-season spinach leaves with peppery arugula and walnuts for an earthy, less oily version of pesto.

Whole-wheat pastas are filled with nutrients and fiber, meaning you just might fill up with a smaller portion.

Old Standby: Strawberry Shortcake Fresh Take: Fresh Strawberry Muffins Fresh strawberries star in these easy, half-whole-grain muffins. They’re perfect for Mother’s Day breakfast in bed, weekend brunches or any special breakfast or snack. Strawberries are loaded with vitamin C and provide nutrients to fight cancer and keep your heart and brain healthy.

Happy, healthy springtime to all!

Indiana Farm Bureau

EAT IN

Green Pea Soup with Fresh Mint 2 tablespoons olive oil 2 cups diced onions 4 large garlic cloves, minced

¾ cup peeled and chopped carrots 1 cup chopped celery ½ teaspoon ground black pepper ¼ teaspoon salt

6 cups vegetable broth or stock, divided*

2 (16-ounce) bags frozen green peas (about 7 cups)

1 heaping cup packed mint leaves (roughly 1 ounce) 5 to 6 teaspoons lemon juice

½ teaspoon finely minced lemon zest

Light sour cream or plain yogurt, lemon zest and mint leaves for garnish (optional)

In a 5-quart pan or Dutch oven, heat oil over medium heat. Add onions, garlic, carrots and celery. Cook about 10 minutes or until vegetables start to soften. Stir in pepper and salt along with enough vegetable broth to completely cover the vegetables, about 4½ to 5 cups. Bring to a boil.

Stir in frozen peas along with remaining vegetable broth and return to a boil. Reduce heat to low and simmer 10 to 12 minutes, or until peas are tender but still bright, vivid green.

Stir in mint, lemon juice and lemon zest. Remove pan from heat. Using a regular or immersion blender, puree the soup in batches. Ladle into bowls and garnish with a dollop of light sour cream or plain yogurt, lemon zest and a mint leaf, if desired. Refrigerate leftovers in a tightly covered container. *Use slightly more broth if you prefer a thinner soup.

Yields 6 (1

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cup) servings.

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Fresh Strawberry Muffins

1¼ cups white/whole-wheat flour (such as King Arthur brand) 1¼ cups all-purpose flour ¾ cup sugar ¼ teaspoon baking soda 2 teaspoons baking powder

Spinach-Arugula-Walnut Pesto Over Whole-Wheat Penne Pesto: 10 ounces baby spinach* 5 ounces arugula* 2/3 cup chopped, toasted walnuts 4 garlic cloves ¾ cup grated Parmesan cheese 2 tablespoons fresh lemon juice 2 to 3 teaspoons fresh lemon zest ½ teaspoon salt 1/8 teaspoon ground black pepper ½ to ¾ teaspoon crushed red pepper ½ cup extra virgin olive oil**

Spinach’s phytonutrients include lutein and zeaxanthin, which offer numerous eye health benefits.

1 (12-ounce) package whole-wheat penne pasta, cooked Cherry or grape tomatoes, cut in half for garnish (optional)

Add half the baby spinach to a food processor and pulse until coarsely chopped and reduced in bowl. Add remaining spinach and continue pulsing. Add arugula, walnuts, garlic, Parmesan, lemon juice, zest, salt, pepper and crushed red pepper. Process until smooth. Add oil slowly, processing until thoroughly incorporated and smooth.

Serve ¼ cup pesto over 1 ¾ to 2 cups cooked penne, or toss together in individual dishes. Garnish with grape tomatoes, if desired. *Look for packages or containers of prewashed spinach and arugula. **This pesto is designed to be more “veggie” than oil, so if you prefer a glossier, oilier pesto, add extra olive oil as desired.

Yields 2¾ cups pesto and 7 to 8 cups pasta, or about 4 servings.

½ teaspoon salt 1 large egg ¾ cup low-fat buttermilk ½ cup canola oil 1 tablespoon unsweetened natural applesauce 1 tablespoon fresh lemon juice 1 teaspoon fresh finely grated lemon zest 1 teaspoon vanilla extract 1¾ cups chopped fresh strawberries 1½ tablespoons raw sugar

Preheat oven to 400°F. Arrange oven rack in center position. Coat 12 standard muffin tins with vegetable cooking spray. If using paper baking cups, spray the bottom of each paper cup. Set aside.

In a large bowl, whisk together both flours, sugar, baking soda, baking powder and salt.

In a medium bowl or glass measuring cup, whisk together buttermilk, oil, applesauce, lemon juice, zest and vanilla extract.

Make a well in dry ingredients and pour in liquid mixture. Stir with fork, wooden spoon or rubber spatula just until ingredients are barely combined, about 20 strokes. There will still be some unincorporated flour mixture on bottom of the bowl. Add strawberries to batter, and stir just until ingredients are combined.

(Overmixing will result in tough muffins.)

Divide batter among 12 muffin cups. Sprinkle with raw sugar. Bake for 18 to 20 minutes, or until a toothpick inserted in center of a muffin comes out clean. Transfer to a wire rack and cool about 5 minutes before removing from pan. Enjoy warm.

Yields 12 regular-sized muffins.

About the Author Registered dietitian Kim Galeaz is an Indianapolis-based writer and culinarynutrition consultant to the food, beverage and agriculture industry. She’s passionate about blending good taste with good health in every culinary creation – even decadent dessert – and balancing with daily powerwalking. A link to her blog, “The Dietitian Does Dessert ... Breakfast, Lunch and Dinner, Too” is at www.kimgaleaz.com.

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* tips & notes

These muffins are quite moist due to the berries and best served the day they’re baked. They’re a little more finicky than most muffins when it comes to removing them from the tins to the cooling rack, too. Leftovers can be stored in a loosely covered container, as a tight container will turn the muffin tops soggy due to the berry moisture.

Indiana Farm Bureau

Strawberries are a rich source of disease-fighting antioxidants like vitamin C.

hungry for more

Read more smart selection tips and nutritional notes for these dishes, plus find even more fresh recipes (including that spinach salad with bacon dressing), at my-indiana-home.com/spring-flavors.

Spring 2012

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Member Benefits Did you know that your Indiana Farm Bureau membership comes with exclusive savings?

As a member, you can take advantage of the discounts on products and services listed here.

For more information on member savings and benefits:

1-800-777-8252 www.infarmbureau.org

Grainger Dell

It pays to be a member.

Special Farm Bureau Discounts!

The goal of Indiana Farm Bureau Member Benefit Programs is to provide discounts, value-added benefits and convenience to you, our members. Indiana Farm Bureau does not endorse these products or services. Indiana Farm Bureau and the companies offering these programs do not guarantee that program discounts will be the lowest available price at any given time.

Farm Bureau members should provide the ID number if applicable or identify themselves as members of Indiana Farm Bureau when calling any program. Programs are subject to change or termination without notice and some rules and restrictions may apply.

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Order online at www.grainger.com and receive FREE shipping, or call or fax your order anytime.

Save 7% Call 1-800-695-8133 or visit www.dell.com/eppbuy and use member ID PS80331428.

Phone: 877-202-2594 Fax: 877-202-2593 Be sure to use IFB Grainger account number (855921177).

Indiana Farm Bureau

Low Cost Trailer Supplies

T-Mobile

GM

$500 Savings

Save 12%* and receive discounts on new activations

Save 10% Visit www.lowcosttrailer supplies.com and enter coupon code INFB1023 during the checkout process.

Spring 2012

Eligible Indiana Farm Bureau members can now receive a $500 discount on each qualifying 2011or 2012 model year Chevrolet, GMC or Buick vehicle they purchase or lease. This Farm Bureau member exclusive is offered for vehicles purchased or leased at participating dealerships through Farm Bureau’s GM Private Offer.

New customers call 1-866-464-8662, option 3 Existing customers call 1-877-453-8824 and reference the Farm Bureau program.

To qualify for the offer, individuals must have been a Farm Bureau member for at least 60 days prior to the date of delivery of the vehicle selected.

When calling provide IFB membership number and use Promotional Code 13032TMOFAV.

• Very Important: Discount must be processed at time of delivery.

*on qualifying monthly recurring charges, exclusions apply

• Members simply go to www.fbverify.com, enter their membership number and zip code, and print off a certificate to take to the dealership.

• The Farm Bureau discount is stackable with some incentives and non-stackable with others.

GM Business Choice is an approved incentive program. See dealership for full details.

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Farm Gates

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Indiana Farm Bureau

Dinner

Travel IN

to

Plates Noble County organizes state’s first countywide farm-to-fork tour

Story by Susan Hayhurst Photography by Jeff Adkins

W

ould you like to learn how to hand-feed a buffalo? Did you know that lavender can soothe your palate, or that chickens on the same farm can lay eggs of different colors?

Noble County’s countywide Farm to Fork tour – Indiana’s first – offers these interactive experiences while you follow your food’s journey from how it’s grown to how it ends up on your kitchen table.

Promoting Local Products

The multisite agritourism activity partners area farmers with the Noble County Convention & Visitors Bureau.

The tour, which runs from March to October, promotes the products of local family farms in northeastern Indiana.

John Bry, a self-described former farm kid who is now executive director of the Noble County CVB, says organizers want to feed the public’s desire to know where their food comes from. “Starting in spring 2011, we explored the connection of farm to fork with Purdue Extension and area Spring 2012

If You Go...

Noble County

Noble County’s Farm to Fork tour runs from March through October.

Individual and group tours are available.

Noble County Visitors & Convention Bureau Kendallville, Ind. Toll-free: (877) 202-5761 Local: (260) 599-0060 www.visitnoblecounty.com

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growers,” Bry explains. “We want to be a marketing outlet [for the farms] and share their stories.”

People want to eat healthy, he adds. “Many people want to grow their own food, and they can learn from the avenues we’re offering. This tour’s main ingredients are education and local availability.”

Feeding the Senses

Your senses will relish the tour experience from the heady scent of Lavender Lane, a Rome City farm growing a dozen varieties of lavender and producing soaps and potpourri, to the crisp freshness of Orchard Hill Farms, a 10,000-tree apple operation in Kendallville.

Another treat, the multigeneration Maple Acres in Avilla, offers maple sugaring and syrup-making tours.

DeCamp Gardens offers vegetables, flowers and farm-fresh eggs near Chain O’Lakes State Park in Albion. Visitors can pick their own berries at LeCamp’s Strawberry Farm in Wawaka. Cook’s Bison Ranch in Wolcottville takes visitors on guided wagon rides for a hands-on experience feeding some of the ranch’s 300 bison.

New to the tour in 2012, Country Heritage Winery and Vineyard in LaOtto invites guests to sniff, swirl and sip its various vintages. Other farm stops highlighted in the fall feature pumpkin patches and corn mazes.

This tour’s main ingredients are education and local availability.

Fun for the Family

Erica Cook, Cook’s Bison Ranch tour director, says her farm fits perfectly with the new county tour.

“Bison is native to this country, and we’re showcasing what’s available and healthy,” she says. “Lots of people haven’t tried bison meat, so this tour is a great way to market it and get people to taste and enjoy it.”

And these tours have something for all ages. “We’ve had toddlers to wheelchair-bound elderly visit,” Cook says. “They’re in awe of being so close to the animals.”

Tour visitors can also explore the nearby Gene Stratton Porter State Historic Site and Sower Farmstead.

“We hope to create a farm-to-fork hub with a centralized market outlet for our producers there,” Bry says.

It’s an indication that, just like the food these farms produce, the tour will grow and flourish over the years.

Twelve-year-old Taylor Trittipo, bottom left, tastes a berry at LeCount’s Strawberry Farm, a springtime destination on Noble County’s Farm to Fork Tour. Guests on the tour this time of year can enjoy the pick-your-own strawberry patch in Wawaka, as well as additional agritourism attractions throughout the county, such as Lavender Lane in Rome City, Cook’s Bison Ranch in Wolcottville and DeCamp Gardens in Albion.

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Indiana Farm Bureau

What Is Agritourism?

Today’s society is said to be three generations removed from agriculture. Few adults and even fewer children have visited farms or seen a cow or pig up close.

“We’re an urban-centered population, and we’ve lost connection with our ag heritage and roots,” says John Bry, executive director of the Noble County Convention & Visitors Bureau. “It’s important for people to know the story of where their food comes from.”

To re-engage the public with farms, the term “agritourism” was coined in the mid-1990s to describe enterprising farmers and ranchers inviting visitors to their operations. Visitors may learn how cows are milked and crops are raised, or trek through cornfields and berry patches.

“Agritourism tells the story of food and the people behind it,” Bry says. “They share their knowledge and experience while the public tastes, samples, participates and ask questions. It’s touristy, but it’s also reality. Our farm-to-fork tour is a great example of agritourism at work.”

Spring 2012

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INSURANCE

The Times They Are A-Changin’ Indiana Farm Bureau Insurance auto policy changes increase discounts Story by Rick Nelson, Director of Public Affairs, Indiana Farm Bureau Insurance

T

he auto policies they are changing – for the better, to paraphrase singer-songwriter Bob Dylan.

Indiana Farm Bureau Insurance has changed its auto policy contracts and improved its processing. Our new auto policies protect you with broader coverage than before.

We have also established some new discounts and new optional coverage endorsements that will help provide solutions to fit your specific coverage needs.

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In January 2012, we began converting those auto policies scheduled to renew in March.

We will convert the majority of policies by the middle of 2012.

We have redesigned the “declarations page” – that’s the one that tells you who is a rated driver and which vehicle is insured for what coverage – to be simpler and easier to read. Any discounts you receive will be displayed on that page.

For current customers who add or replace autos and new customers, the

time between quoting your policy and issuing that policy will decrease. If you change your policy, you will get the first bill in the amount you expect, and you will get it more quickly.

Highlights of our discount changes include: Private passenger vehicles, including pickups and vans

A new accident-free discount is available and will automatically be applied for eligible customers. You may be eligible for a discount of up

Indiana Farm Bureau

to 30 percent, depending on the number of continuous years your auto policy has been with us. This discount also enables you to earn accident forgiveness protection.

We are introducing a 20 percent new business discount for eligible policies.

Auto policies on which youthful drivers (ages 16-24) are rated may be eligible for discounts sooner to reward safe driving.

We are introducing discounts for antilock braking and passive restraint safety equipment for eligible vehicles.

Motorcycles

A premium discount will be automatically applied to qualifying motorcycle policies if you also insure your home with us.

A preferred motorcycle rate will be available if you also have a private passenger personal auto policy written in our VALET Auto Program.

If you have questions about these changes, please contact your Indiana Farm Bureau Insurance agent, who can schedule a C.A.R.E. (Client Account Review and Evaluation) to assess all your insurance needs.

You will find your agent’s name and contact information near the top of your declarations page. You can also contact us at www.infarmbureau.com or call us at (317) 692-7200 or (800) 723-3276.

For more information about our personal auto policy and new available discounts, please visit our website at www.infarmbureau.com/auto.

If your current auto policy renews in March, April or May, these changes are reflected in renewal packets that began arriving in January 2012.

Spring 2012

Take the trip of a lifetime you’ve always wanted! from

$1,898 *pp includes tax/service fees

alaska Plus West Coast Train Tour (13-Day Cruise and Tour from $1,898)

Space is filling quickly on this unique and popular tour departing May through September 2012. Fly to San Francisco, travel to Napa/Sonoma Valley to board the Amtrak Coast Starlight to Seattle.

Here you’ll board Norwegian Cruise Line’s Jewel for your seven-night cruise of Ketchikan, Juneau, Sawyer Glacier, Skagway and Victoria, B.C. before heading back to Seattle. *Price includes tax/service fees. Add $200 for June and August dates. Add $400 for July dates. Call for low cost airfare from your closest major city.

For more information and a brochure, call:

YMT Vacations 800-888-8204

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IN the garden

Beautiful Bulbs Brighten up your garden with lilies, caladiums and other flowers

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Indiana Farm Bureau

Story by Colletta Kosiba

S

ummer bulbs are the exclamation points in my garden. Simple and effortless to plant and grow, incorporate them in your own beds to enjoy fantastic flowers and get raves from visitors.

Lovely Lilies

Lilies are among the prettiest bulbs. All of these lily varieties are perennial plants with bulbs that should be planted 8 inches to 12 inches deep. They require no care, other than weeding, and are pest free. Here are a few of my favorites:

• Asiatic lilies are inexpensive, come in an array of colors and start their show in June.

• Oriental lilies are taller and very fragrant. They bloom in July, just in time to enter them in the county fair.

• Liatris have long lavender vertical bloom spikes in mid-July.

• Alliums send up round heads with tons of tiny flowers that come in different heights and can be white, pink, purple or blue. Look for them in early June.

• Surprise lilies’ green foliage sprouts in early spring, then disappears. Plant the bulbs in either a sunny or shady area.

Come late August to September, a long stem arises, and four pink lilies bloom with no foliage.

(Also known as “Resurrection” lily and “Naked Lady.”)

Fragile Flowers

Tender summer bulbs such as gladiolus, canna and caladium bulbs must be dug up before the ground freezes and stored where they won’t freeze. When your tomatoes are ready to move outdoors, it’s also a good time to plant your tender summer bulbs.

Gladioli come in a rainbow of colors with each plant flaunting a long spike of flowers. Some gladiolus varieties are winter hardy with smaller flowers.

Tropical-looking cannas and caladiums, both grown for their foliage, love the summer heat. Cannas enjoy the sun and work well in pots around the pool.

Their flower colors vary with multicolored leaves. Caladiums are stars of the shade garden, brightening it up with heart-shaped, bicolor leaves.

Having a backup supply of moisture, summer bulbs stay safe underground and survive with minimal rain.

Any of these florals offer a rainbow of color, and their ease of growth and maintenance will amaze you. Why not begin by planting a group of 20 Asiatic lilies?

And, as a bonus, they make beautiful bouquets.

grow, cook, eat, learn

Find recipes, tips and food for thought at farmflavor.com.

Clockwise from top: Stargazer (an Oriental lily); Casa Blanca (an Oriental lily); caladiums; liatris.

About the Author Colletta Kosiba of Hendricks County has been a naturalist at Eagle Creek Park in Indianapolis for 15 years. She is an advanced Master Gardener, Master Naturalist and past president of the Hendricks County Master Gardeners’ Association. “Colletta’s Gardens” have also been featured on Channel 8 television in Indianapolis.

Spring 2012

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IN Focus

Worth a Thousand Words The old saying rings true for our reader-submitted photos Submit Your Photos

Indiana Farm Bureau members are welcome to submit photos for this page. To submit a photo via email, send a high-resolution JPEG (4x6 inches at 300 dpi), along with your name and location, to myindianahome@jnlcom.com. You can upload your Indiana photos to our website at www.my-indiana-home.com/photos.

To submit a photo via mail, send the photo to: My Indiana Home, Reader Photos, P.O. Box 1290, Indianapolis, IN 46206-1290.

Due to the high volume of photos we receive, we are unable to include every photo, and if you mail your photo in, we will not be able to return it.

So make sure you have a spare – we don’t want to lose one of your family treasures!

Photo Submitted by

Photo Submitt ed by Debbie Stough,

Jeffersonville

Photo Submitt

Photo Submitte

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d by Jeremi Scho

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ed by Deb Max

well, Valpa rai

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rtgen, Monroe

Indiana Farm Bureau

Indiana Farm Bureau’s New Program with General Motors Eligible Indiana Farm Bureau members can now receive a $500 discount on each qualifying 2011 or 2012 model year Chevrolet, GMC or Buick vehicle they purchase or lease.

This Farm Bureau member exclusive is offered for vehicles purchased or leased at participating dealerships through Farm Bureau’s – GM PRIVATE OFFER. To qualify for the offer, individuals must have been a Farm Bureau member for at least 60 days prior to the date of delivery of the vehicle selected.

•

Members simply go to www.fbverify.com, enter their membership number and zip code, and print off a certificate to take to the dealership.

•

Very important: Discount must be processed at time of delivery and after October 10, 2011.

•

The Farm Bureau discount is stackable with some incentives and non-stackable with others. GM Business Choice is an approved incentive program. See dealership for full details.

•

For a closer look at GM vehicles, go to www.gmfleet.com.

Twenty-seven GM models are part of the program: Chevrolet Chevrolet Avalanche Chevrolet Aveo Chevrolet Camaro Chevrolet Colorado Chevrolet Corvette Chevrolet Cruze Chevrolet Equinox Chevrolet Express Chevrolet HHR

Chevrolet Impala Chevrolet Malibu Chevrolet Silverado Chevrolet Sonic Chevrolet Suburban Chevrolet Tahoe Chevrolet Traverse

GMC

Buick

GMC Acadia GMC Canyon GMC Savana GMC Sierra GMC Terrain GMC Yukon GMC Yukon XL

Buick Enclave Buick LaCrosse Buick Lucerne Buick Regal