my-indiana-home.com Spring 2013
Easy as Pie Bakery cooks up a delicious reputation with secret recipe
A Couple of Good Eggs Both large and small Indiana egg farmers shell out success A magazine for Indiana Farm Bureau members
Spring 2013 Features
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A Couple of Good Eggs Both large and small Indiana egg farmers shell out success
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The Dirt on Conservation Pathway to Water Quality teaches importance of soil
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Easy as Pie Atlanta bakery cooks up fame with secret recipe
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Departments 6
IN Almanac
Young farmers, vets win ag awards
20 Eat IN
Deviled eggs delight with new flavorful fillings
24 Travel IN
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Wakarusa celebrates nostalgia and local flavor
30 INsurance
April showers bring May flowers – and the need for flood insurance
32 IN the Garden
Perfect perennials bring spring blooms
33 IN Focus
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Reader photos sent in by you
On the cover Akers Hatchery and Eggs in Salem Photo by Michael Conti
Indiana Farm Bureau
Volume 3, Number 3
A magazine for Indiana Farm Bureau members
my-indiana-home.com Connect to your food, your farmers and a uniquely Hoosier lifestyle Food Travel
President Don Villwock Vice President Randy Kron
Farms Home & Garden My Indiana
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
Content Director Jessy Yancey Proofreading Manager Raven Petty Content Coordinator Rachel Bertone Contributing Writers Margie Monin Dombrowski, Kim Galeaz, Susan Hayhurst, Colletta Kosiba, CJ Woodring Creative Services Director Christina Carden Senior Graphic Designers Laura Gallagher, Jake Shores, Vikki Williams Creative Technology Analyst Rebecca Ary Photography Director Jeffrey S. Otto Senior Photographers Jeff Adkins, Brian McCord Staff Photographers Martin B. Cherry, Michael Conti
Food
Web Creative Director Allison Davis Web Content Manager John Hood Web Designer II Richard Stevens
Dyed and Deviled Feeling colorful this spring? Find directions on how to dye hard-cooked eggs online at my-indiana-home.com/deviled. You’ll also find links to the deviled egg recipes featured in this issue and even more, such as Cucumber-Dill Deviled Eggs.
Web Development Lead Yamel Hall Web Developer I Nels Noseworthy Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan I.T. Director Daniel Cantrell Accounting Diana Guzman, Maria McFarland, Lisa Owens 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
Farms Learn facts about maple syrup production in Indiana and how much of the sweet stuff the state produces each year. You can also find details on the Wakarusa Maple Syrup Festival.
Controller Chris Dudley 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. Periodical postage paid at Indianapolis, Indiana and additional entry points. Postmaster: Send address changes to My Indiana Home, P.O. Box 1290, Indianapolis, IN 46206-1290. Member Member
Travel Discover spring events throughout the state, such as the Fort Wayne Cherry Blossom Festival and the Indiana Wine Trail’s Spring Into the Valley.
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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!
We at the Lawrence County Visitors Center enjoyed and appreciated the recent stories about persimmons and the state park inns. If you wish, let your readers know they can contact us at www.limestonecountry.com for more info about persimmons, the annual Mitchell Persimmon Festival and about Spring Mill Inn. We would be glad to provide more information! Dave Branneman, Executive Director, Lawrence County Tourism Commission Mitchell, Ind. I enjoy reading your magazine. After reading the article on persimmons [“A Passion for Persimmons,” Fall 2012], I was wondering if I could raise one in my Lake Station garden and where I could get the plant? Tony Bodo Editor’s note: To learn more about persimmons, you can reach Jerry Lehman, the grower featured in the article, at (812) 298-8733 or jwlehman@aol.com. You may also contact the Lawrence County Visitors Center at (800) 798-0769. I read “A Gardener’s Gift Guide” in the magazine and wondered about the small handheld pruner. I looked this up and found one under the Fiskars brand. Is this correct? Naomi Saulman Editor’s note: Yes, our gardening columnist Colletta Kosiba was referring to the 15-inch Fiskars PowerGear Anvil Super Pruner, winner of the Arthritis Foundation’s Ease-of-Use Commendation. First, I want to thank your writer and photographer for visiting our company. [“From Gas to Glass,” Winter 2012-13]. The article was full of factual information and well presented in the magazine. The images do a good job of showcasing the glass production process.
grow, cook, eat, learn
Learn how to make Strawberry Freezer Jam and other fresh spring recipes at farmflavor.com.
Also, we have received many comments from your readers that have mentioned they read the article and enjoyed it. I try to meet the individuals that tour our plant at the completion of the tour to get their reaction. One day last week I asked, as many times I do, how they heard about our company. About 15 out of 30 people in two tour groups heard about KOG and the tour from the article in My Indiana Home. Thank you again for your support. John O’Donnell, CEO, Kokomo Opalescent Glass Co. Kokomo, Ind. Do you have a question about something you read in My Indiana Home? Send questions, feedback and story ideas to myindianahome@jnlcom.com. Spring 2013
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IN Almanac
Gal in the Middle Raised on a grain and hog farm in Shelby County, Megan Kuhn turned two of her passions – writing and agriculture – into a career in ag communications. Following stops in the cranberry industry and at a farm publication, she now works with the state soybean and corn organizations. On the side, she blogs about family, food and fun travel. Her blog’s name, “Gal in the Middle,” references her status as a middle child, living in Middle America, always in the middle of something.
Check out Megan’s adventures at www.galinthemiddle.com.
Farm Facts
Veterinarians Win Ag Award Drs. John and Marybeth Feutz won the 2012 Indiana Farm Bureau Young Farmer Excellence in Agriculture Award. Both veterinarians, the couple makes a big difference in the lives of their animal patients. But their agricultural impact doesn’t stop there. When they’re not at the office, they raise cattle and hay at home in Princeton, and they plan to expand into field crops. Marybeth also blogs full time for www.agricultured.org, using her knowledge to help educate the public and connect farmers with consumers. The passion for agriculture of this husband-and-wife team helped them stand out from other finalists for the award, which recognizes young farmers involved in agriculture in ways other than owning a farm.
Photo Courtesy of Linda McGurk
Blog Spotlight
Before You Hit the Open Road… Spring weather can bring out the desire to hit the open road on your motorcycle. No matter how much you ride, you need to have insurance coverage that will protect your bike. A motorcycle policy, like an auto policy, has coverage options that include collision, other than collision, medical payments, uninsured and underinsured motorist, bodily injury and property damage liability. Though you may ride only in warm months, remember that your bike could be damaged or stolen while in storage. To discuss the policy that’s right for you, contact your Indiana Farm Bureau Insurance agent, or find one at www.infarmbureau.com.
sheep
36,000 IndianA
Cheeses such as Roquefort, feta and ricotta are made from sheep’s milk.
Approximate number of ewes in
Sheep are usually sheared once a year, typically in the spring. Sheep have provided milk, meat and clothing for people for more than 10,000 years. Sources: www.farmersfeedus.org, nass.usda.gov
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Approximate number of Indiana sheep farms
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Pounds of wool one sheep can produce
In 2007, Indiana sheep farmers sold 33,000 lambs and 236,000 pounds of wool for a total of $7.4 million.
10 miles
Length of yarn that one pound of wool can make Indiana Farm Bureau
Achievement in Agriculture For Orville and Jessica Haney, educating the general public about agriculture – from kindergartners to adults – is extremely important. The couple won the 2012 Indiana Farm Bureau Young Farmer Achievement Award, which recognizes young farmers whose management techniques and commitment set a positive example for everyone involved in agriculture production. The Haneys represent the sixth generation on their family farm, where they raise their three children. The family milks 185 cows and grows corn, hay, wheat, beans and oats on the farm, which is located on the Kosciusko-Fulton county line.
FFA Boosts Ag Literacy Indiana chapters of the National FFA Organization, formerly the Future Farmers of America, are stepping up to the challenge. In conjunction with the Indiana Farm Bureau, FFA members are working to increase agriculture literacy throughout the state. IFB has provided each state chapter with two books about corn from the “Awesome Agriculture” series to use for educating students about where their food comes from. The FFA chapters are competing to see who can work with the most students, which will earn the top chapter a check for $500. Runners-up will receive $250 and $100, and all winners will be recognized at the Indiana FFA Convention in June. The contest began in August 2012 and runs through May 31, 2013. For more information on the program, visit www.infarmbureau.org or call (317) 692-7183.
Save the Date APRIL 27-28
Photo Courtesy of Kathleen M. Dutro
History comes to life at the annual Mountain Man Rendezvous in Bridgeton, a western Indiana town known for its covered bridge. The educational event gives visitors a taste of pre-1840s living in a beautiful setting at the Mountain Man encampment. Festivalgoers can visit historic trading posts and buy pioneer goods. Be a spectator at a demonstration of live black powder muzzle loader shooting, a primitive bow shoot, a canoe race on Raccoon Creek and more. Even kids can feel like a pioneer for a day with a colonial tea party and crafts.
The festival takes place April 27-28. For more details, call (765) 548-2136.
Spring 2013
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Photo Courtesy of Valerie Everett
Mountain Man Rendezvous
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A Couple of
Good Eggs Both large and small Indiana egg farmers shell out success
Story by Rachel Bertone | Photography by Michael Conti
In This Story
Seymour Salem Akers Hatchery and Eggs Phone: (812) 896-2098 Web: akershatcheryandeggs.com Where to buy: On their farm in Salem, but please call ahead to confirm availability. Rose Acre Farms Phone: (812) 497-2557 Web: roseacre.com Where to buy: Look for the Rose Acre Farms brand of eggs at your local grocery store.
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crambled, poached, sunny side up, no matter how you prefer them, the fresh eggs in your refrigerator likely came from Indiana. Ranked No. 3 in the nation in production, the Hoosier State knows its eggs. In 2011, the Indiana Agricultural Statistics Service valued the state’s egg industry at more than $422 million, thanks to the success of both small-scale operations, such as Akers Hatchery and Eggs in Salem, and larger, multilocation farms, such as Seymour-based Rose Acre Farms. Hatching a Small Business
For Craig Akers, his wife, Lindsey, and their two young daughters, each day begins with collecting eggs from the approximately 350 hens in their small, family-run hatchery. The Akerses hatch their own chicks by putting eggs in an incubator, where they stay for 21 days until hatching occurs. Craig Akers says the chickens usually don’t start laying until they’re about five months old. Unlike many other egg operations, they produce new hens out of the existing flock, choosing not to bring in poultry from other places.
“We’re fairly self-sufficient,” Akers says. “We raise our own chickens and breed for what the standard of that chicken is.” The family carefully looks after their birds. They grind their own feed, consisting of corn, alfalfa, calcium and a protein supplement, about once a month and make sure the chickens have plenty of water. “We have an automatic water system that catches rainwater and pipes it through the coops and buildings,” Akers says. “But in the winter, we have to carry fresh water out (to the chicken houses) every day.” As a small-scale egg producer, this attention to detail is important for Akers. They don’t supply to grocery stores, so being able to offer the best product to local consumers is vital. “There are so many other places that people can go and get eggs, but we have very loyal customers that come to us year round in snow, sun or rain,” Akers says. “People like our product and what we do.” Depending on the time of year, Akers Hatchery produces between 15 dozen and 18 dozen eggs per day and also has chicks for sale, allowing consumers to start raising their own hens for eggs.
Craig Akers collects 15 to 18 dozen eggs per day at his family’s Akers Hatchery & Eggs in Washington County.
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photo courtesy of Rose Acre Farms
Ensuring Safety and Sustainability
Rose Acre Farms makes sure its hens receive enough food, water and space – and uses a webcam to show that the hens are comfortable. Above: Sisters Allison and Maddie Akers feed chickens on their parents’ farm.
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On the other side of the Indiana egg spectrum, Rose Acre Farms produces close to 440 million dozen eggs per year. “We’re a multistate operation, but we’re still family-owned,” says Mark Whittington, vice president of risk management at Rose Acre. “We like to maintain that family-business feel.” Rose Acre is home to a vast number of hens, but despite the quantity, the operation takes great care of each and every one of their egg producers. All birds from the chick stage to mature hens follow an animal health protocol put in place by the United Egg Producers, and they have a veterinarian on site to ensure the birds receive the best care. Daily operations include washing and packing the eggs, shipping, feeding and maintaining the birds’ environment, including air and water
regulation. Whittington says the welfare of the hens is top priority, with sustainability high on the list as well. “We value natural resources and take responsibility to be a good neighbor in the community,” he says. Rose Acre puts these ideals into action by buying local grain to support the economy and reducing water usage in the facility. They also recycle the chickens’ manure into organic fertilizer that’s sold to neighboring farmers to help them grow their crops. Although Rose Acre runs 40 locations in six states, Whittington says they embrace their strong connection to the Hoosier State, where the company was founded in 1933 and remains based today. “Rose Acre has roots in Indiana,” he says. “We are proud to be part of a great agriculture industry and provide a high-quality, nutritious egg product.” Indiana Farm Bureau
Cracking the Industry
While both operations provide Indiana with protein-packed eggs, changes in terminology over the decades have brought questions from consumers. Is there a difference between white eggs and brown eggs? What do trendy terms such as “free range” and “cage-free” really mean? How long does it take for eggs to go from the chicken to the grocery store? According to Whittington, the color of an egg’s shell, whether it be white, brown or even blue, is solely dependent on the hen’s genetics. “You can usually tell the color of the egg by the color of the feathers around the hen’s earlobe,” he explains. “There is no difference in taste or nutrition.” Nutrition also remains the same, regardless of whether hens are raised conventionally, cage-free or free range. Cage-free hens are required to have access to the floor but can still be raised in a building. Free-range hens must have access to the outdoors, and their eggs often cost more because they have to be gathered by hand. Rose Acre offers a line of cage-free eggs, but they note that all of their hens have “plenty of space for each chicken to move about and socialize with the other chickens.” In fact, the company’s website even has a webcam to show that their hens receive enough space and constant access to fresh food and water. As far as the farm-to-fork timeline for large-scale farms such as Rose Acre, eggs go from henhouse to grocery shelves in just three to five days, Whittington says. For visitors who make the trek to the Akers operation, the eggs were likely laid that morning. Akers says he has even gone to gather eggs while people wait for them. “I can’t tell you how many people have come to look at the farm and see what we do,” he says. “It makes us very happy that we can do what we love and be able to educate people as well.” Spring 2013
Craig and Lindsey Akers raise approximately 350 hens representing eight breeds, including Barred Rock chickens, above, along with Frizzles, Lavender Orpingtons and Rhode Island Reds. my-indiana-home.com
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The Dirt on Conservation Pathway to Water Quality exhibit teaches importance of soil
Story by Susan Hayhurst | Photography by Brian McCord
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ave you ever stopped to think about the significance of soil? DeeDee Sigler certainly has. “Soil is an important ingredient in our everyday life,” says Sigler, communications manager for the Indiana Association of Soil and Water Conservation Districts and co-chair of the Pathway to Water Quality Steering Committee. “We sleep in a building that sits on soil,” she notes. “We wear clothes that were created based on soil. Our food comes from the soil. Our medicines are made from things grown in the soil. Our water is filtered through the soil.” That connection between soil and water is the star of the Pathway to Water Quality exhibit, managed by the eight-member Indiana Conservation Partnership (see sidebar). At its Indiana State Fairgrounds location, friendly volunteers direct visitors through a winding walkway lined with educational exhibits and hands-on activities
that teach how to protect our soil and water resources. A Parking Lot Paradise
In 1993, members of the Indiana Conservation Partnership created the 1.5-acre exhibit out of a parking lot on the northeast side of the fairgrounds in Indianapolis. “Having seen the need to showcase conservation practices, Pathway went from barren ground to a very park-like setting to demonstrate how a model watershed works,” Sigler says. “We all live in a watershed, an area or region drained by a river, lake or stream. Water ‘shedding’ off the land impacts our soil and water quality. Our water in Indiana is shed ultimately through our rivers into the Mississippi River, the Gulf of Mexico, and into the Atlantic and Pacific oceans. We want the public, both nonagriculture and agriculturebased, to understand how they can implement best management practices on their own land.”
Well water flows at the Pathway to Water Quality exhibit at the Indiana State Fairgrounds in Indianapolis.
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Jill Reinhart with the USDA Natural Resources Conservation Service and Pathway to Water Quality Steering Committee, does some gardening at the exhibit, which will celebrate its 20th anniversary at the 2013 Indiana State Fair. The setting educates visitors about everything from native plants and cover crops to rain gardens, rain barrels and pervious concrete.
Pathway Partners The Indiana Conservation Partnership, which manages the Pathway to Water Quality, includes the following: • Indiana Association of Soil and Water Conservation Districts and the 92 individual districts • Indiana Department of Environmental Management • Indiana Department of Natural Resources • Indiana State Department of Agriculture, Division of Soil Conservation • Purdue University’s Cooperative Extension Service • State Soil Conservation Board • U.S. Department of Agriculture Farm Service Agency • USDA’s Natural Resources Conservation Service Learn more about the exhibit, including what you can do to improve water quality at home, www.pathwaytowaterquality.org.
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Pathway to Water Quality features several distinct areas to view and learn from, including conservation tips, both for at home and when visiting natural areas such as woodlands and wetlands. “Most people going through the exhibit are urban and suburban,” Sigler says, “so the range of hands-on and interactive activities and takehome ideas for adults and children can go a long way to helping them understand soil and water health.” A yard-like setting displays native plants that, once established, require less watering and fertilizer than traditional garden plants. The exhibit also showcases rain barrels sitting under downspouts to collect and store rainwater for watering plants and gardens. “Most of our grandparents and great-grandparents were true conservationists,” Sigler says. “They captured rain in barrels outside their houses out of necessity to water their gardens and flowers. Now, city dwellers can reduce water costs by using such barrels.” A newer favorite, rain gardens use plants to absorb and filter rainwater. They prevent pollutants from washing into your lawn, streets or storm drains. Indiana Farm Bureau
“Rain gardens filter out impurities, look beautiful in yards and provide habitat for wildlife,” Sigler explains. Gardeners and farmers can also discover how to use compost and cover crops for their own garden plots. Cover crops improve soil health for both landscaping and farm ground. Meanwhile, backyard conservationists can learn about pond wetlands, native tree plantings, mulching and how to create wildlife habitat. Even corporate developers or city government officials can get an applicable lesson on concrete. “Pervious concrete, which allows water to filter through instead of run off, is a great practice in cities and towns,” Sigler says. “Parking lots can partially use pervious strips for engineered water drainage instead of all asphalt or concrete.” A State Fair Oasis
When the draining summer heat makes you look for a welcoming oasis from the Indiana State Fair, head for the lush, cool green space of the Pathway to Water Quality. Its primary season for visitors is the 17-day event in August. What’s more, Pathway will celebrate its 20th anniversary at the 2013 Indiana State Fair. “We are expanding available information for home gardeners and farmers,” Sigler says. “We hope to restore the front wetland pond area, along with seeking funds and sponsors for the project.” More than 220 volunteers help out at Pathway during the fair. Visitors with smartphones can also scan codes to receive links for more exhibit information or to get help answering questions. During the fair, the exhibit also hosts demonstrations on soil health, water quality and invasive plants. “If we share with people at the fair on how to start a rain barrel, or someone starts using cover crops to enhance soil health,” Sigler says, “we are making a difference in the watershed and have continued to grow our pathway to water quality.” Spring 2013
Reinhart leads students on a field trip through the exhibit to teach them about soil and water health.
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Easy as
Pie
Indiana bakery cooks up fame with secret recipe
Story by Margie Monin Dombrowski Photography by Brian McCord
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f you bake it, they will come. Make the best-tasting pies in town, and word of mouth will be all the advertising you need. At least, that’s how it works for Lisa’s Pie Shop in Atlanta, Ind. Shop owner Lisa Sparks, her husband, Jim, and an employee named Honey churn out 500 to 600 pies a day and up to 2,000 for Thanksgiving. Pies, pies in a jar, cookies, cupcakes, cakes, cinnamon rolls, quiches, chicken pot pies, jams and pinwheels are their specialties, but it all began about a quarter-century ago with a single apple pie. At the time, Lisa was trying to teach herself how to bake. Her
husband’s best friend’s mother put her arm around Lisa and let her in on a secret. “She said, ‘If you put this in your pie crust and this in your filling, you’ll never have a bad pie,’” Lisa recalls, and the friend was right. Lisa doesn’t divulge those ingredients to anyone, but she took the advice when entering her apple pie into a local contest – and won. “She had no idea what she started when she did that,” Lisa says. Winning the contest inspired Lisa to quit her factory job and go into the pie business. That career choice was surprising, because Lisa doesn’t like pie and never taste-tests her products herself.
Lisa Sparks grows much of the fruit used in the pies made at her bakery in Atlanta, Ind. Spring 2013
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Baking in her own kitchen, she would then sell her pies to local restaurants and grocery chains. After 12 years, the entrepreneur opened Lisa’s Pie Shop. Today, business continues to expand like a piping hot pie baking in the oven. Lisa’s Pie Shop might be considered a bit old-fashioned. They don’t use computers and complete everything by hand, including Lisa’s signature fruit design etched on to each double-crust pie. Customers can count on nearly 30 different freshly made pies every day, from Dutch apple and strawberry rhubarb to sugar cream to a Hershey bar chocolate pie that tastes like s’mores. “I will take a bite out of that one,” Lisa says of the latter. As a rule, nothing sits out for more than 24 hours, which is how the popular pie-in-a-jar concept came to be: keeping pies, crust and all, from going to waste. “It took me five years to figure out how to can them without being soggy,” she says. “It’s one way you can pick up a pie, and six months later it tastes like you bought it off the shelf.” Lisa’s pies have won regional and national pie competitions. They even beat out the popular Winchesterbased pie company Wick’s for the best sugar cream pie in the 2012 Great American Pie Festival. “It’s a huge honor since it’s the state pie,” Lisa says. Personal attention and fresh ingredients explain why her business thrives. “We use the best fruit,” says Lisa, who grows black raspberries, peaches, boysenberries, blackberries and apples for her jams. She sources other fruits from farmers markets. At a time when others skimp on ingredients to cut costs, Lisa refuses to change a thing. “Little businesses like mine don’t stay in business unless they have something special,” she says. Lisa Sparks, left, bakes more than 500 pies consisting of some 30 different varieties every day, including her carefully tested pies in a jar. Spring 2013
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EAT IN
Out of Their Shell Deviled eggs delight with new flavorful fillings
Story and Recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food Styling by Mary Carter
D About the Author Registered dietitian Kim Galeaz is an Indianapolisbased writer and culinary nutrition 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 power-walking. A link to her blog, “The Dietitian Does Dessert ... Breakfast, Lunch and Dinner, Too” is at www.kimgaleaz.com.
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eviled eggs are so popular they have their own specially designed serving plate. This plate with egg-shaped indentations prevents those delectable, beautifully garnished halves from tipping, slipping and sliding, as they often do on a regular plate or platter. While it may be surprising that this simple appetizer or side dish has its own platter (which makes a great bridal shower or wedding gift for spring brides), it’s no wonder this party mainstay is so popular – and varied. Deviled eggs are served in countries all over the world from Italy, Germany and Hungary to France, Russia and the Netherlands. They may be called stuffed eggs, picnic eggs, Russian eggs, dressed eggs or eggs mimosa. Adventurous cooks and chefs appreciate their versatility with unique flavors and ingredients, such as Indian, Asian, Latino and Italian spices and seasonings – even chopped vegetables, shrimp, ham and bacon. Of course you can always stick with tradition and make classic deviled eggs – using mayonnaise, yellow mustard, sweet pickle relish and paprika garnish. But if you love all things onion, opt for our Creamy Three-Onion Deviled Eggs.
Onions contain phytonutrients called sulfides that may support maintenance of heart, immune and digestive health. If smoky-spicy-savory seals the deal for you, try Chipotle Bacon Deviled Eggs. Chipotle peppers are an excellent source of vitamin C and a good source of vitamin A. Ground chipotle pepper and smoked paprika – or even regular paprika – are also good sources of disease-fighting antioxidants. And if eating greener is your goal, try Avocado Lime Deviled Eggs, with or without the ham. Avocados are rich in nearly 20 vitamins and minerals, including potassium, vitamin C and numerous B vitamins. They also contain poly and monounsaturated fats, types thought to promote better heart health. The main ingredient boasts nutritional benefits, too. Eggs are filled with protein, B vitamins, eye-protective nutrients and have 14 percent less cholesterol than previously thought. Now that’s devilishly good!
more online
Feeling colorful this spring? Find directions on how to dye deviled eggs at my-indiana-home.com/deviled. Indiana Farm Bureau
Creamy Three-Onion Deviled Eggs 12 hard-cooked large eggs, peeled ½ cup reduced-fat or light mayonnaise 4 ounces reduced-fat cream cheese (the
-less-fat kind)
2 teaspoons champagne vinegar 1 teaspoon Dijon mustard 3 tablespoons very finely chopped white onion 2 tablespoons very finely chopped green onion 1 tablespoon very finely minced fresh chives teaspoon salt dash of ground black pepper
Slice eggs in half lengthwise (or, as pictured, slice off the top quarter of the egg). Scoop out the yolks and place in a medium bowl. (Be careful not to damage the white halves.) Mash the yolks with a fork. Add the mayonnaise, cream cheese, vinegar and mustard, and stir to thoroughly combine. Add onions, chives, salt and pepper, and mix well. Place the filling in the whites using a small spoon or pipe in with a pastry bag and decorative tip. Garnish as desired. Serve immediately or refrigerate in a tightly covered container. Yields 24 deviled eggs
chopped fresh dill, chives or green onions, for garnish
Onions contain sulfides that may support the immune system.
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Chipotle Bacon Deviled Eggs 12 hard-cooked large eggs, peeled cup reduced-fat or light mayonnaise ½ cup light sour cream 2 canned chipotle peppers in adobo sauce, very finely chopped 1 tablespoon adobo sauce (from canned chipotle peppers) ½ teaspoon ground chipotle chili pepper ½ teaspoon smoked paprika ¼ cup finely chopped, cooked bacon, plus additional 2 or 3 tablespoons for garnish
Slice the eggs in half lengthwise. Scoop out the yolks and place in a medium bowl. (Be careful not to damage the white halves.) Mash the yolks with a fork. Add the mayonnaise, sour cream, chipotle peppers, adobo sauce, chili pepper, smoked paprika and ¼ cup chopped bacon. Stir well to blend all ingredients. Place filling in the whites using a small spoon, or pipe in with a pastry bag and decorative tip. Garnish with remaining bacon as desired. Serve immediately or refrigerate in tightly covered container. Yields 24 deviled eggs
Chipotle peppers are simply smoked jalapeño peppers.
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Avocado Lime Deviled Eggs 12 hard-cooked large eggs, peeled 2 medium avocados, seeded and with pulp scooped out ¼ cup reduced-fat or light mayonnaise 4 to 5 teaspoons lime juice ¼ teaspoon garlic powder ¼ teaspoon ground red cayenne pepper ½ teaspoon salt cilantro leaves and/or chopped green onions, for garnish
Slice the eggs in half lengthwise. Scoop out the yolks and place in a medium bowl. (Be careful not to damage the white halves.) Add the avocado, and mash the eggs and avocado thoroughly with a fork until fairly smooth. Add the mayonnaise, lime juice, garlic powder, cayenne and salt. Stir well to blend all ingredients. Place the filling in the whites using a small spoon, or pipe in with a pastry bag and decorative tip. Garnish as desired. Serve immediately or refrigerate in a tightly covered container. Yields 24 deviled eggs
How to Hard Cook Eggs Place 12 eggs in a single layer in a large saucepan. (Do not stack.) Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover and let stand 15 minutes. Drain and run cold water over the eggs for a couple of minutes, or place them in ice water until cool enough to handle. Drain thoroughly. When completely cooled, gently tap both ends of the egg on a countertop, then roll it on the counter or gently in between the palms of your hands. Under cold running water, peel the shell, starting at the larger end.
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One-fifth of a medium avocado has only 50 calories. my-indiana-home.com
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Travel IN
Welcome to Wakarusa Small town celebrates nostalgia and local flavor in Amish country
Story by CJ Woodring | Photography by Michael Conti
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akarusa, population 1,700, may not be Elkhart County’s largest town, but it’s big on local flavor. For starters, sample the maple syrup tapped by Amish producers or the jelly beans sold at a business that dates back to the early 1900s. A visit to this northeastern Indiana setting offers a glimpse into the past while showcasing community events and picturesque gardens planted firmly in the 21st century. It’s a place where family-owned businesses thrive; where volunteer firemen decorate a Christmas tree in the middle of town square; and where more than 1,400 volunteers worked together in 2009 to build a community playground in just five days.
“Wakarusa is just a great place for a quintessential downtown and is the epitome of small hometowns,” says Deb Shively, executive secretary of the Wakarusa Chamber of Commerce. The town’s primary draws include the Maple Syrup Festival, held each April, and the annual Bluegrass Festival in June. But throughout the year, visitors are attracted to one-of-a-kind shops, locally owned restaurants, restful enclaves and family-friendly events, all located within a half-mile radius. “You can shop in historic buildings, and it’s just like visiting someone’s home,” Shively says. “Owners welcome you in and show you around. It’s just little things like that that take you back to how it used to be.”
Seek out natural beauty in Indiana’s Amish country at the Wakarusa Memorial Park Butterfly Garden, left, or the War Memorial Garden, right. Susie Kulp and her husband maintain these and other gardens throughout Wakarusa, including the renowned Quilt Garden.
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Clockwise from top left: The Quilt Garden is a popular stop on the Heritage Trail; the Wakarusa town clock overlooks Elkhart Street; Al Nich, owner of the Wakarusa Tribune, talks with Ed Tom, president of the Wakarusa Bluegrass Festival, on a downtown bench; Dwayne Rufenacht examines the shelves of candy at the Wakarusa Dime Store. Opposite: Abigail and Andrew Stump enjoy the community playground built by 1,400 volunteers.
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Wakarusa Dime Store is located in the former Wolfberg’s Department Store, which was founded in 1907. You can satisfy your sweet tooth with saltwater taffy and gummy bears, but the Jumbo jelly beans, which were invented in 1969, are without a doubt the celebrity among the candy shop’s confectioneries. The dime store sells more than 75 tons of the jelly beans annually to regional visitors and online shoppers worldwide. An emporium of gadgetry, the Wakarusa Pro Hardware Store is also housed in a turn-of-the-20thcentury building. Original hardwood floors, pressed tin ceilings and a floor-to-ceiling wall of more than 1,000 wooden drawers make a visit a one-of-a-kind experience. The store is closed on Sundays. Located on the same block of South Elkart Street, Yoder Brothers Antiques offers an eclectic selection Indiana Farm Bureau
of items ranging from vintage clothing to furniture. Local lore and memorabilia can be found in the Wakarusa Historical Society complex, where nine buildings and two railcars pay homage to the town’s colorful past. Visit a blacksmith shop, one-room schoolhouse, fire station and more. Call the chamber of commerce to schedule tours, which are available by appointment. Want to view nature up close and personal? Wakarusa’s Memorial Park Butterfly Garden showcases hundreds of flights of fancy. Nearby, the downtown-based Heritage Trail Quilt Garden features flowers as art, a component of the Quilt Garden Tour. Hosted by seven Elkhart County communities, the tour features 19 quilt-inspired gardens and 20 quilt art murals, forming colorful interpretations unique to each setting. Started as a pilot project Spring 2013
in 2007, 2013 marks the fifth consecutive year the American Bus Association has cited the tour as one of its Top 100 Events in North America. “It has been a huge commitment for participating communities and has literally grown beyond our expectations,” says Jackie Hughes, public relations manager for the Amish Country/Elkhart County Convention & Visitors Bureau. More than 110,000 locally grown annuals are featured in the gardens, which average 1,200 square feet. Garden patterns change annually, and can be viewed May 30 through Oct. 1.
more online
Find more about the Wakarusa Maple Syrup Festival and other attractions in this story at my-indiana-home.com. my-indiana-home.com
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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:
Special Farm Bureau Discounts Identity Theft 911
1-800-777-8252 www.itpaystobeamember.org
It pays to be a member.
Free Identity Fraud Resolution Service 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. 28
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Whether you have a fullblown crisis or simply need to take preventative measures regarding a lost or stolen wallet, you receive unlimited one-onone expert assistance. Call 1-800-723-FARM.
Save on Grainger Products Order online at www.grainger.com and receive FREE shipping, or call or fax your order anytime. Phone: 877-202-2594 Fax: 877-202-2593 Be sure to use our Grainger account number (855921177).
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Farm Bureau Bank
Financial Services for Members Call 1-800-492-3276 or visit www.farmbureaubank.com for details.
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Estate Planning
Free Confidential Estate Analysis from Farm Bureau Insurance Contact your Indiana Farm Bureau Insurance agent for details.
Pet Partners, Inc.
Special Member Savings Health-care plans for your cat or dog. Visit www.fbphp.com or call 1-800-956-2495 and mention your Indiana Farm Bureau membership.
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INSURANCE
Stay Out of Deep Water April showers bring May flowers … and the need for flood insurance Story by Amy D. Kraft, Public Affairs Specialist, Indiana Farm Bureau Insurance
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cleanup. Flood insurance is available to any property owner located in a community participating in NFIP. Participation means that a community adopts and enforces flood plain management ordinances to reduce future flood damage. A list of Indiana communities participating in NFIP is located at www.fema.gov/nfip. Flood insurance is required for most mortgages on homes that are in Special Flood Hazard Areas, commonly referred to as being “in a flood plain.” However, floods can happen in all risk zones. According to FEMA, residential flood claims amounted to more than $30 billion in damages from 2007-2012. FEMA
recommends that all property owners purchase and keep flood insurance because it is the best means of recovery from flood damage. “If you live in a flood plain, you have to have it, and if you don’t, it is quite affordable and really worth it,” says Marion County agent Teresa Capps. “As we say, there are two types of basements: Those that have already flooded and those that will.” An NFIP policy will provide coverage for flood losses. One way to obtain coverage for loss due to water incursion from sewers or drains is to purchase a policy endorsement or rider. Indiana Farm Bureau Insurance offers its members the opportunity
Photo Courtesy of Office of the Lieutenant Governor
ost of us vividly remember 2012’s images of downtown Manhattan under water, thanks to Hurricane Sandy, yet we think it can’t happen to us. However, floods are the No. 1 natural disaster in the United States, according to the Federal Emergency Management Administration. “Flooding occurs in Indiana just about every spring when the snow melts and creeks and rivers overflow their banks,” says Rick Ainsworth, property and casualty manager for Indiana Farm Bureau Insurance. Standard homeowner policies do not cover flood damage, and although this is clearly stated on the policy jacket or the notice attached to the policy’s declarations, people still assume otherwise. “Most people don’t realize that flood damage isn’t covered by your homeowner’s policy,” says property field claim representative Mark Williams. “We go through this every year, and it is really emotional. You’re faced with all this damage and you didn’t even realize it wasn’t covered until it is too late.” Flood insurance is available through the National Flood Insurance Program. Created by Congress in 1968, NFIP covers property damage, structural and mechanical damage, content damage and provides for flood debris
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to purchase coverage for losses associated with water backup through sewers or drains and sump pump overflow. Basic policies usually exclude loss resulting from these events. The water backup and sump overflow endorsement provides protection in the event a sump pump fails, or water backs up through sewers or drains, and this endorsement is relatively inexpensive. “People have lived in the same home for decades and never seen a flood, so they think it can’t happen to them, but Indiana is experiencing 100-year storms and it does happen,” Williams says. “We still have to abide by the policy, and it is devastating to find out you don’t have coverage. Our company will do what we can to help, but much of the damage is excluded. You really need to talk to an agent about getting the proper coverage to protect yourself.” Contact your Indiana Farm Bureau Insurance agent for assistance with purchasing insurance through NFIP, or find an agent online at www.infarmbureau.com. Your agent can also discuss your specific needs and suggest how the water backup and sump overflow endorsement may help address those needs. Don’t get caught knocking on wood. Make sure you have the proper coverage. Spring 2013
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IN the garden
Perfect Perennials Master gardener shares three easy-care, colorful garden flowers Story by Colletta Kosiba
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.
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ith spring on its way, it’s time to think about showy, colorful plants for the garden. Here are three of my favorite lowmaintenance perennial plants.
Butterfly Weed
The term “weed” refers to something growing where you don’t want it to be growing. Butterfly weed (Asclepias tuberosa) once grew in farmers’ fields, hence its common name. This extremely hardy and long-lived perennial is a native of North America’s prairies. Butterfly weed is the larval host to monarch butterflies, so you may see all the leaves gobbled up by the caterpillars, but this doesn’t harm the plant. During the 2012 drought, its clusters of flat-topped, small, bright orange flowers were full of butterflies. The taproot may reach 10 feet down, so transplanting a mature plant is impossible. Buy seed or purchase very small plants. The plant, which emerges in late spring, grows to three feet tall and requires full sun. Every garden needs this bright splash of summer color.
Photo Courtesy of Colletta Kosbia
Oriental Poppies
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Want to add “wow” to your garden? Try an Oriental poppy (Papaver orientalis). The huge flowers may be up to six inches across on stems up to four feet tall. Colors include red, salmon, orange, crimson and white. They bloom in late spring to early summer and then go dormant.
In autumn, the leaves come up to form a mound of finely cut, hairy foliage that remains over the winter. Plant seed in early spring about 1/8-inch deep. Oriental poppies will form large clumps by self-seeding from their exploding seed heads. These flowers, which are resistant to deer, also require full sun. Bleeding Hearts
The shape of these blooms, grown by my grandmother, amazed us as kids. In fact, bleeding hearts (Dicentra spectabilis) are the only naturally occurring heart-shaped flowers. They come in deep pink or sparkling white. A new variety called Gold Heart has chartreuse foliage with pink blooms. Bleeding hearts grow up to three feet tall and have attractive mounded green foliage. Plant them in light shade. When the weather gets hot, bleeding hearts usually die back and become dormant. The flowers may be used in a vase, though I have used them in Mother’s Day corsages as well. Fringed bleeding heart (Dicentra eximia), is a wonderful native shade plant. It has deeply cut, blue-green foliage with sprays of small pink flowers from April to September. The fringed bleeding heart adds color to my shade garden all year, and it self-seeds. Perennials are the workhorses of our gardens. Try one these wonderful plants – or all of them. You will be glad you did! Indiana Farm Bureau
IN Focus Photo submitted by Eddie Zinser of Sunman, INdiana
Photo submitted by Rhonda Salsbery of Sharpsville, Indiana
Photo submitted by Marcia M. McCartney of Plymouth, INdiana
Photo submitted by Kimberly Hedrick of Cannelburg, Indiana
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! Spring 2013
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