My Indiana Home Summer 2012

my-indiana-home.com Summer 2012

Common Grounds

Cantaloupe Odyssey

Baseball fields and home landscaping cultivate need for turfgrass science A magazine for Indiana Farm Bureau members

Follow a melon’s journey from seed to market

summer 2012 Features

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Common Grounds Baseball fields and home landscaping cultivate need for turfgrass science

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Cantaloupe Odyssey Follow a melon’s journey from seed to market

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Leap, Learn and Lead Challenges lead to change at a zipline adventure course in Rising Sun

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Departments 4 IN Almanac

Learn about Pierogi Fest, dairy fun facts and more

22 Eat IN

Cool down with recipes for no-cook summer soups

26 Travel IN

Have a ball in Bloomington

31 INsurance

Meet a member who gets fired up for the state fair

32 IN the Garden

A primer on pest control

33 IN Focus

6 Summer 2012

Reader photos sent in by you

On the cover Groundskeepers Joey Stevenson and Nick Averitt maintain Victory Field for the Indianapolis Indians.

Photo by Jeff Adkins my-indiana-home.com

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my-indiana-home.com

Volume 2, Number 4

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 Proofreading Manager Raven Petty Content Coordinator Blair Thomas Contributing Writers Sonja Bjelland, Carol Cowan, Kim Galeaz, Celeste Huttes, Colletta Kosiba, Amy D. Kraft, Cathy Lockman Creative Services Director Christina Carden Senior Graphic Designers Janine Maryland, Vikki Williams Creative Technology Analyst Rebecca Ary Photography Director Jeffrey S. Otto Senior Photographers Jeff Adkins, Brian McCord Staff Photographers Todd Bennett, Antony Boshier Web Creative Director Allison Davis Web Content Manager John Hood

TRAVEL

Web Project Manager Noy Fongnaly Web Designer II Richard Stevens

Ziplining Video Watch as adventurous visitors soar through the air on ziplining courses at Dagaz Acres. Check out the video at my-indiana-home.com/ziplining.

Web Development Lead Yamel Hall Web Developer I Nels Noseworthy Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan I.T. Support Technician Daniel Cantrell Database Manager/IT Support Chandra Bradshaw Accounting Diana Guzman, Maria McFarland, Lisa Owens Executive Secretary Kristy Duncan

MY INDIANA

Receptionist Linda Bishop

Summer Events Visit my-indiana-home.com to stay up to date with events such as A. Lincoln, a musical debuting in June in Lincoln City, and the Indiana State Fair in August.

President/Publisher Bob Schwartzman

Chairman Greg Thurman 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./Sales Rhonda Graham V.P./Visual Content Mark Forester V.P./External Communications Teree Caruthers V.P./Content Operations Natasha Lorens Controller Chris Dudley Distribution Director Gary Smith

FARM

Senior Integrated Media Manager Robin Robertson

More Melons Enjoy our cantaloupe story on page 10? Read more about this sweet Indiana-grown fruit and find links to melon recipes at my-indiana-home.com/melons.

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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.

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Please recycle this magazine

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IN Box IN This Issue

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!

my-indiana-h

ome.com Spring 2012

Recently I made the Fresh Strawberry Muffins that were in the Indiana Farm Bureau magazine [“Fresh Takes on Spring Flavors,” Spring 2012].

The ingredient list calls for an egg, but it’s not included in the instructions anywhere. Egg or no egg? I made it without (by accident – forgot to add it since it wasn’t in the directions), and the muffins were a big hit.

Lisa Meek via email

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2 7 Farm Gates Dinner plat to es Noble Co

unty launch state’s firs t farm-to-fork es tour

Flower po wer

Beaut y blo oms at Hill top

Editor’s note: You’re absolutely right – the egg should be whisked with the other liquid ingredients. We apologize for the omission of this step and have updated the recipe online. Thanks for catching it, and we’re happy the muffins turned out well even without the egg!

A mAgAzin

e for indiA

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Orchids in Cloverdale

nA fArm Bure

Au memBers

We visited the Dick’s greenhouse [“Flower Power,” Spring 2012] when our son, Josh, was a student at DePauw University and his eco class met there. If you haven’t been, do yourself an optic favor.

The floral colors are eye candy!

Susan Yoder via Facebook

I love the article about mint [“Farm Facts: Mint,” Spring 2012].

I have a type of mint that grows out in Lost River in Martin County.

For years, in the fall there was this wonderful fresh aroma, and we could not figure out its source. Then, one day as we were clearing a hillside, there it was! It is what they used to call “cud weed.”

Farmers grew it for the livestock to cure stomach ailments.

It is an ancient mint, I am sure. I try to save the seeds so I can have more, but they really do not do well.

My Indiana Home is a pleasure to read. Thank you for it.

1. Celebrate Polish heritage at the Pierogi Festival in Whiting.

2. Learn about turfgrass science from the Indianapolis Indians’ groundskeeper.

3. It may be a college town, but there’s plenty to do this summer in Bloomington.

4. Looking for an adventure?

Try ziplining at Dagaz Acres in Rising Sun. 5. & 6. Experience the taste of Indiana-grown cantaloupe and the famous Decker melon, or find other farm-fresh melons at Berry Best Farm in Nabb.

7. Visit Bean Blossom to celebrate the 100th birthday of bluegrass pioneer Bill Monroe.

Patricia A. Allbright

via my-indiana-home.com

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

Summer 2012

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IN Almanac

TIP

Under the Umbrella

BLOG SPOTLIGHT

Two Maids a Milking Sisters-in-law Amy and Liz Kelsay, who blog as Two Maids a Milking, love farm life and down-home cooking. And that’s what they write about, sharing their lives on and off the dairy farm with their online readers.

Amy (pictured above) is a stay-at-home mom who raises her children on the family’s sixth-generation dairy farm in Whiteland. Liz has a job off the farm, but she enjoys feeding calves with her full-time dairy farmer husband on weekends.

The ladies share family stories, recipes and their modern-day farming families on their blog. Country cooking and baking are a popular topic of the bloggers, who participate in Indiana’s Family of Farmers. Hearing back from readers who have tried their recipes is one of their favorite parts of blogging, Liz says.

Just like using an umbrella instead of a newspaper for better protection during a rainstorm, an umbrella policy from Indiana Farm Bureau Insurance will protect more of your assets in the event of a catastrophic claim, lawsuit or judgment. You may think it can’t happen to you, but what if there’s an auto accident and someone dies, what if your dog attacks someone or what if your child bullies someone on Facebook?

You could be held liable for these events, and regular liability limits may not cover the costs. An umbrella policy provides you that extra peace of mind, knowing that even if the worst happens, you are still protected. Contact your Indiana Farm Bureau Insurance agent today.

Visit their blog at www.twomaidsamilking.blogspot.com.

Farm Facts: Dairy Each 1-cup serving of milk provides 10 percent or more of the recommended daily intake of calcium, vitamin D, protein, potassium, vitamin A and phosphorus. It’s no wonder the drink is being honored through the Year of Dairy Cows at the 2012 Indiana State Fair. Before you head out to the celebration, soak up some of these dairy facts: • All cows are female. Male cattle are called bulls.

• Milk would not be frothy without its protein content.

• Until milking machines were developed in 1894, farmers only milked about six cows each hour. Today, the average dairy farmer can milk more than 100 cows per hour.

• About 99 percent of all dairy farms are family-owned.

Read more online at my-indiana-home.com/dairy-fun-facts.

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Indiana to Kill the Inheritance Tax Photo Courtesy of Eric Allix Rogers

Farmers and non-farmers can benefit from a newly passed measure that significantly reforms Indiana’s inheritance tax.

Inheritance tax applies to real property, personal property and intangibles, so even those with low-value estates or ones with no land have been forced to pay a tax on assets.

Senate Enrolled Act 293, passed by the 2012 General Assembly and signed on March 20 by Gov. Mitch Daniels, will phase out the inheritance tax over nine years starting in 2013. This will be of particular benefit to farms and other businesses that rely on extensive assets, such as land.

It also helps smaller estates by immediately increasing from $100,000 to $250,000 the amount that may be inherited by a deceased person’s children or surviving spouses of those children before the inheritance tax is assessed.

The elimination of Indiana’s inheritance tax has been a Farm Bureau policy objective for decades, and so this is a major legislative victory, notes IFB President Don Villwock.

SAVE THE DATE

Plenty of Pierogies What is a “pierogi”? A “busha”? A “babushka”? Expand your knowledge of all things Polish at the annual Pierogi Fest in Whiting.

The festival celebrates the city’s Polish heritage through pierogies, or dumplings typically boiled then baked or fried in butter and onions, and stuffed with potato filling, sauerkraut, meat, cheese or fruit.

As many as 200,000 festival-goers will sample pierogies and some unusual traditions at the July 27-29 festival. Women dress up like grandmothers, known as “bushas,” wearing head scarves called babushkas. Members of the lawn mower brigade strut through town, and people dressed up as life-size Polish pastries pose for photos.

Learn more about the event at www.pierogifest.net.

“Now we focus on the federal ‘death tax,’ ” Villwock says. “Farm Bureau would like that repealed as well, but our current challenge is to maintain the existing exemption. Unless Congress acts, on Jan. 1 exemptions will decrease from $5 million to $1 million and the top rate will increase from 35 to 55 percent.”

Those who require details on this or other estate planning issues should talk to an attorney or CPA.

Bluegrass in Bean Blossom A summer full of celebrations will mark the 100th birthday of Bill Monroe, the father of bluegrass music, in his hometown of Bean Blossom, located just north of Bloomington.

Monroe, who died in 1996, is credited with creating the bluegrass music genre, which took its name from his band, the Blue Grass Boys. His hometown honors his achievements at the Bill Monroe Memorial Music Park and Campground.

The 46th Annual Bill Monroe Bean Blossom Bluegrass Festival is slated for June 9-16. You can also celebrate his birthday at the Bean Blossom Gospel Jubilees on July 12-14 and 26-28, and at the Bean Blossom Blues Festival on August 23-25. Visit www.beanblossom.us to learn more.

Summer 2012

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Common

Grounds Baseball fields and home landscaping cultivate need for turfgrass science

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Indiana Farm Bureau

Story by Cathy Lockman | Photography by Jeff Adkins

L

ong before fans file in to Victory Field to cheer for the home team, Joey Stevenson has spent hours doing some rooting, too – literally. As head groundskeeper for baseball’s Indianapolis Indians, Stevenson has the task of tending the turf – irrigating, fertilizing, mowing and maintaining the field so it’s in tiptop shape when the umpire shouts, “Play ball!”

It’s an art and science that he learned as a student in Purdue University’s turfgrass science program, and a skill he honed through internships with the Philadelphia Phillies and the Kansas City Royals before joining the Indians, the Triple-A club of the Pittsburgh Pirates, in 2007. But it’s an interest that stems from work on the family farm.

“I helped my dad and grandpa farm our 3,400 acres of corn and soybean fields. Now, I get to use agriculture techniques on a different kind of field,” Stevenson says.

As you might expect, the job includes maintaining the grass, but it’s really the infield dirt that requires the most time for a groundskeeper. “We have unique tools that we use to get the infield dirt the way we want it and to manage the moisture,” Stevenson says. “The goal is to create as perfect a ballpark as possible.”

In that regard, Stevenson has hit a home run.

Victory Field was named the 2011 Field of the Year by the Triple-A coaches, and Stevenson earned recognition as the 2011 Triple-A Turf Manager of the Year.

A Growing Field

What does it take to be successful in the turf management field? Cale Bigelow, associate professor of agronomy at Purdue, says it’s a combination of technical plant knowledge, business acumen and a focus on customer service.

“Turfgrass science graduates work in varied segments of the green industry, like golf course and sports field management, as well as lawn care, where expectations

Joey Stevenson, left, studied turfgrass science at Purdue University before becoming head groundskeeper at the Indianapolis Indians’ Victory Field.

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Lawn Lessons Professional groundskeepers make it their business to know what grasses grow best in what areas, proper water and fertilization methods, and how to manage pests, but anyone can benefit from a lesson in turfgrass science.

It’s about creating an environmentally friendly one as well, and that means understanding the impact of fertilizers, such as nitrogen and phosphorus, essential nutrients for turfgrasses but also potential water pollutants.

A smart first step is to take advantage of the many articles and user-friendly tools on Purdue University’s Turfgrass Science website (www.agry.purdue.edu/turf). These tools help diagnose lawn problems, calculate correct amounts of seed and fertilizer, and even choose a grass for your lawn based on where you live, how much sun your yard gets and how much lawn work you’re willing to do.

“Homeowners should be careful not to over fertilize,” says Cale Bigelow, associate professor of agronomy at Purdue University. “But it’s just as bad not to fertilize at all, because your lawn will eventually lose density, leading to soil erosion and sediment issues.” He suggests a plan of fertilizing once or twice a year, and applying carefully so that particles end up in the grass and not on the cement, where they can be carried by rain directly into the storm water system.

But turfgrass science is about more than just a pretty lawn.

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for the results are exceptionally high,” Bigelow says.

“Our program prepares them by offering technical courses in math, science and agronomy, plus we require a year of economics and business-related courses so that graduates have the sales, marketing, management and communication skills to be successful.”

Traditionally, pest management has been the most difficult challenge for turf managers, but now they face nutrient and water management issues more frequently, Bigelow explains. “The last two summers, we have had extensive droughts in parts of Indiana that have forced managers to be creative in conserving moisture.” That may mean using grasses that require less irrigation, re-evaluating pesticide use and employing additional practices that ensure responsible water management.

For sports turf areas, this is very important because of the focus on a firm, dry surface.

Selecting the appropriate species for a particular area is another challenge. “What you grow in South Bend is different than what you grow in New Albany, and one size does not fit all,” Bigelow says. That means turf managers must consider geography, the amount of sunlight the turf receives, the desired appearance and purpose of the green space, and how much the customer is willing to invest in maintaining it.

Hitting Clean-Up

For Stevenson, species selection and water management are minor league challenges compared to the major ones he faced when the Indians agreed to let their field be turned into an event venue for the 2012 Super Bowl. It was a challenge that required the complete resodding and reworking of the field after the 3 million pounds of concrete and sand that covered the field were removed at the conclusion of the Celebrity Beach Bowl – and with only two months to accomplish it before opening day.

“We got a head start in the fall resodding the areas of the field that wouldn’t be impacted by the footprint of the tent being built for the Super Bowl,” Stevenson says.

“The sod is a premier grass, Kentucky bluegrass, but the infield position spots are planted with rye grass because it germinates faster, and we had a shorter time frame to get the field ready.”

It’s that kind of knowledge that serves a groundskeeper well.

“Studying turf science has greatly extended my knowledge of agriculture and has prepared me for a job that allows me to spend my days at the ballpark,” Stevenson says. “It doesn’t get much better than that.”

Groundskeeping intern Joey Gerking, left, gets hands-on experience caring for the turfgrass at Victory Field in downtown Indianapolis. Kentucky bluegrass and rye grass comprise the minor league baseball field, which was named the 2011 Field of the Year by the Triple-A coaches.

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Cantaloupe Odyssey

Following a melon’s journey from seed to market

Story by Carol Cowan

If You Go

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1. Visit Berry Best Farm in Nabb to grab some freshly picked melons and other produce. Find out what’s in season by visiting

www.berrybestfarm.net or calling (812) 289-1459.

2. Buy cantaloupes grown in Poseyville at your local grocery store by looking for the Frey Farms label. Visit

www.freyproduce.com to learn more about the company.

3. Find Decker melons at local farmers markets and farm stands in southwestern Indiana.

Go online to my-indiana-

E

arly spring finds Steve Fouts, owner of Berry Best Farm in Nabb, in his greenhouse, planting and nurturing tiny, tender cantaloupe seedlings that by mid-July will be vast vines heavy with ripe, juicy melons.

It’s a labor of love, growing cantaloupes, or muskmelons, and all the other fruits and vegetables Fouts grows on his 30-acre farm. Planting is only the first step in a melon’s long journey from seed to market.

As the weather warms, the 1.5-acre plot Fouts designates for melons gets fertilized, the irrigation system is checked and fine-tuned, and black plastic is laid down in long, neat rows set on 6-foot centers.

Then, sometime in early May, depending on the weather, Fouts sets out the first planting of cantaloupe shoots – hundreds of them – with his own two hands.

“It’s a lot of hand work,” says Fouts, a Clark County Farm Bureau member.

“We don’t have any machines to do that, so we do it all by hand. And I don’t know that they don’t do that on the larger operations, too; they’ve probably just got a bunch more people setting them.”

He’s right. A major Midwest producer

with offices in Poseyville, Frey Farms Produce ships tons of cantaloupes (along with watermelons and pumpkins) to retailers large and small, far and near.

But the melons start out the same way, sprouted in the company’s on-site greenhouses and transplanted by hand into carefully prepared soil.

In fact, soil composition and a temperate climate make the region ideal for melon production. “There are a few different areas in Indiana where that type of produce is grown,” says Dan Egel, extension plant pathologist at Southwest Purdue Agricultural Center.

At Berry Best Farm in Nabb, which straddles Clark and Scott counties, Fouts grows a number of cantaloupe varieties, in addition to watermelons and specialty melons. Frey Produce’s fragrant and flavorful Homegrown Midwestern Cantaloupes grow up to 40 percent larger than western varieties in the southern Indiana soil, and southern Knox County is home to the famous Decker melons (see sidebar), although Egel is quick to point out that “there is plenty of cantaloupe grown in the northern part

home.com/deckermelon

to read more about these sweet summer treats.

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Clockwise from top left: Steve Fouts of Berry Best Farm has grown melons in southeastern Indiana for more than 20 years. Across the state in Poseyville, Frey Produce plants, harvests, washes and ships melons to major grocery stores.

Indiana Farm Bureau

Antony Boshier

Photos Courtesy of Frey Farms

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Antony Boshier

Photo Courtesy of Frey Farms

Indiana ranked fifth in the nation for cantaloupe production and harvested 39.1 million pounds in 2010.

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of Knox County as well. The soils are a little different up there, but everybody has their preferences.”

Other melon-producing counties include Sullivan, Daviess, Gibson, Posey and Jackson.

A second planting follows about three weeks after the first. “We spread out our cantaloupe a bit so we don’t have them ripen all at one time,” Fouts notes. A good thing, since he’ll harvest some 4,800 cantaloupes.

Once seedlings are in the ground, things can get dicey. Diseases, insects, weeds and weather can turn a farm into a battlefield.

“If you’re in Indiana, you’ve got a weed problem, of course,” Fouts says.

“You’re fighting the weeds all season.

You’re fighting the insects all season.

You’re fighting the diseases that want to run rampant all season. We’ve got all kinds of nifty things that are trying to kill off [our plants].”

Yes, cantaloupe has enemies, but it also has allies: bees. Berry Best and Frey Farms both depend on bees from local keepers and wild honeybees to pollinate their crops.

By mid-summer, the cantaloupes are coming in, and having a smaller farm with a market on the premises means Fouts’ customers get ripe-andready produce picked fresh that day.

“Cantaloupe will pull off the vine easily right where they’re hooked on – that’s called ‘slipping’ – and if they slip, they’re ready,” he says. “I won’t pick it if it’s not ready.”

Sweet corn and tomatoes ripen Soil composition and a temperate climate make southern Indiana ideal for melon production.

Indiana Farm Bureau

at the same time, so it’s a perfect opportunity to visit Berry Best Farm and stock up on summer’s bounty.

Berry Best also produces all kinds of berries, as its name implies.

If you can’t make it to a farm or a farmers market, don’t despair. Frey Produce growers also harvest melons at the peak of perfection. At its packing facility, melons are washed and cooled, which extends shelf life, before being tagged with the Frey Farms label and shipped out to major grocery stores.

Markets have changed over the years, as have melon varieties, Egel says. “Now, a lot of markets are 600 or 1,000 miles away, and fruits have to be shipped. There are varieties now that are built to last the distance.”

Defining Deckers What is a Decker melon?

Only one of the sweetest, juiciest, heftiest, most soughtafter melons you can sink your teeth into on a hot afternoon.

But Decker is not a variety of melon. The moniker refers to the town (population 249) – and its environs in southern Knox County – where these highly reputed cantaloupes (technically, muskmelons) and watermelons are grown.

It’s a Decker tradition that spans more than a century. The area’s temperate climate, perfectly sandy soil, and the expertise and love passed down for generations, turn out melons so good they taste like a cool bite of heaven.

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photo by Jeffrey S. OTTO

Melon Memories

Chilled Melon Soup

Decker resident “Middy” Sisson, now in her 90s, recalls summers in the 1920s and ’30s when horse- and mule-drawn wagons would line the streets in front of her father’s drugstore to load up on Decker melons and carry them back to Chicago, Indianapolis, Cincinnati and Louisville.

In the 1950s, her son, Jeff Clark, and his cousin, Bob Berry, both saw opportunity in Decker melons. Clark recalls that the price of a watermelon at the ubiquitous farm stands around Decker in the early 1950s was about 10 cents. “So we loaded up the trunk. You could get about 20 or more into the back of a Frazer automobile.”

Back home in Fort Wayne, young Clark would then pull his little red wagon around the neighborhood and sell the melons for 25 to 40 cents each.

“A Coke cost a nickel then,” Clark says. “So did a candy bar. I got shortly rich.”

As a 14-year-old high school student in 1954, Berry gambled and planted 3 acres of watermelons and 2 acres of cantaloupes two weeks earlier than the big farmers.

“Fortunately, the weather cooperated, and my melons came off earlier than everyone else’s,” Berry says. “I had trucks coming to the top of Decker Hill where I had my melons stacked. Some of the larger melons sold for as much as $1.50 each! I made enough money that summer to buy two used tractors.”

– Carol Cowan

3 cantaloupes, seeded and diced into large chunks 1 cup orange juice 5 ounces honey ½ cup lemon juice 2 ounces cornstarch

Puree the melons in food processor or blender. Strain the melon juice into a saucepan. Add honey and orange juice, and bring to a simmer on low heat.

Make a slurry by whisking the lemon juice into a small bowl containing the cornstarch. Slowly drizzle the slurry into the simmering soup, constantly stirring. Stir until thickened, and chill for at least 1 hour before serving. Garnish with melon balls, fresh berries or fresh mint.

Find more melon recipes online at my-indiana-home.com/melons.

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Leap , Learn and Lead

Challenges lead to change at Dagaz Acres Zipline Adventure Course Story by Celeste Huttes | Photography by Jeff Adkins

T

he idea for one of Indiana’s most unique destinations was born on the Caribbean island of St. Martin.

“My wife took me ziplining for my 50th birthday, and I just fell in love with it,” says Patrick Noonan. “We knew we could do this, and do it well.”

And thus was born Dagaz Acres Leadership Center and Zipline Adventure Course in Rising Sun, Ind. Noonan and his wife, Lori, opened the facility in 2008 as a place where nature nurtures the best in people.

Seven state-of-the-art dual ziplines span 23 acres of rugged hills and forest at Indiana’s only course certified by the Association for Challenge Course Technology.

Founded on the belief that people learn better when they’re having fun, the 85-acre facility also includes ropes challenge courses and miles of hiking trails.

“We want to get people out of their element, where it’s easier to change your attitude,” says Patrick Noonan, a business consultant trained in experiential learning.

The thrills you’ll find here are real – some ziplines reach heights of 70 feet. But Dagaz Acres offers far more than an adrenaline rush. True to its name, an ancient rune that means “transformational breakthrough change,” Dagaz Acres helps people see themselves and others in a new light. That shift is often particularly noticeable in families.

“Often, the kids can’t believe that mom or dad can do what they are doing,” says Lori Noonan, whose background is in corporate recruiting and consulting. “When they see them face their fear and overcome it, it totally Patrick Noonan, top left, and his wife launched a zipline course that draws visitors like Kayleigh Fisher, left, Kristen Fisher and Jess Linger, top right.

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changes the dynamics of the relationship.”

As one ziplining mom told the Noonans, “Thanks for making me a hero for a day.”

The facility caters to a wide variety of groups, ranging from students and scouts to families, businesses and beyond.

The Noonans also work with schools and nonprofit groups at discounted rates.

Creative exercises are designed to improve communication, trust and teamwork by requiring group members to navigate challenges together to reach their goal.

“We customize the experience depending on what the group is looking for,” Lori Noonan explains. “There’s usually a reason a group comes here, and we discuss that up front.”

For younger students, specially designed nature hikes incorporate math or science lessons. The Noonans hope the children exploring their forests today will become the environmental stewards of tomorrow.

“We wondered who would protect the woodlands when we can’t do it anymore,” Lori Noonan says. “We want young people to see nature’s value and take care of what we have.”

Summer 2012

The land that makes up Dagaz Acres was once a cattle farm. The Noonans purchased the site in 2005 and spent two years sprucing it up and creating an extensive trail system.

Along with thousands of human visitors every year, the Noonans share the land with an abundance of wildlife, including turkey, deer, fox, raccoon, coyote and quail. Their efforts to grow and protect indigenous plants and wildlife habitats have earned the property the Classified Forest and Wildlands designation from the Indiana Forestry Division.

“I grew up in an era when we didn’t sit in front of the TV and play video games.

We were outside all the time,” Patrick Noonan says. “It’s important for people to get out and understand what nature is about and how important trees are.

That’s what we’re about.”

Acres of Fun

Rising Sun

To learn more about Dagaz Acres, visit

www.dagazacres.com or call (812) 594-2727.

more online

Watch a video of the ziplining adventure online at my-indiana-home.com/zipline. 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:

Indy Park Ride & Fly

Great Wolf Lodge

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

It pays to be a member.

Save 15% off best available room rates 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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Special Farm Bureau Pricing

Cincinnati/Mason, OH location: Call 1-800-913-9653 and provide ID INDY462C

Convenient, secure parking

Wisconsin Dells, WI location: Call 1-800-559-9653 and provide ID INDI462B

Present current Farm Bureau membership ID at time of check-out.

Or visit www.greatwolf.com

Indiana Farm Bureau

Theme Parks & Attractions

Hotel Discounts

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Save 20% Choice Hotels Call 1-800-258-2847 or visit www.choicehotels.com Special Rate/Corporate ID #00209570

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Summer 2012

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Soup-er Summer

Cool down with no-cook soups

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

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f you can’t stand the heat, get back in the kitchen.

That’s right, the kitchen. It’s just the place to be when you want to create simple, no-cooking-required summer soups filled with Indiana favorites like corn, cucumbers, tomatoes and watermelon. All you need is a food processor or blender and maybe someone to help chop everything. In no time at all, you’ll start beating then heat – and humidity – in more ways than one!

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Beat the Heat Benefits

1. Lighter and Simpler You probably don’t feel like eating a big, heavy meal when it’s hot and sticky outside.

Soup is the solution because it’s lighter, yet filling. Just enjoy a simple mixed greens salad and whole-grain roll or bread to round out your soup meal.

Indiana Farm Bureau

EAT IN

2. Nutrient-Rich Practically every ingredient in all three soups is nutrient-rich. So along with satisfying your hunger, a big bowl of summer soup meets your nutritional needs. You get fiber, vitamins, minerals and all those powerful antioxidant and disease-fighting phytonutrients from every fruit, vegetable and herb to help boost immunity and keep your heart, blood pressure and bones healthy.

3. Hydration Fruits and vegetables contain lots of water, so these no-cook soups also provide substantial hydration. That’s important,

Hungry for More?

because when the temperature outside rises, so does your need for fluids. Any and all fluids hydrate, not just water. Summertime lemonade and iced tea hydrate, as does as milk, juice, soda, sports drinks and coffee.

Yes, even caffeinated beverages hydrate.

Sip on summer soups and boost fluid intake beyond the minimum 9 cups daily for women and 13 cups daily for men.

Those amounts are for temperate climates, by the way, so you’ll probably need more in Indiana’s sauna-like summers.

(Source: The Institute of Medicine of the National Academy of Sciences 2004 Hydration Guidelines)

Go online to my-indiana-home.com/summersoups for smart selection tips and nutritional notes related to these recipes, as well as links to other summer soups such as classic gazpacho utilizing fresh Indiana tomatoes.

Summer 2012

About the Author Registered dietitian Kim Galeaz is an Indianapolis-based 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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Creamy Cucumber Avocado Soup 4 very large cucumbers, peeled, seeded and chopped (about 5½ cups chopped)

One medium avocado provides only 50 calories, yet nearly 20 vitamins and minerals.

2 avocados, pitted and flesh scooped out ¾ cup finely chopped green onions (white and green parts) ¹/³ cup coarsely chopped fresh mint leaves 2 tablespoons finely chopped Italian flat-leaf parsley 1 cup low-fat plain yogurt ½ cup low-fat buttermilk 3 tablespoons freshly squeezed lemon juice ¾ teaspoon salt ¹⁄8 teaspoon ground black pepper Chopped green onions or chives, optional garnish

In a large food processor bowl, combine cucumbers, avocado and green onions and process until smooth.

Add the mint, parsley, yogurt, buttermilk and lemon juice; process thoroughly. Add salt and pepper and blend until all ingredients are thoroughly processed. Chill at least 30 minutes. Garnish with chopped green onions or chives if desired.

Yields 4 servings of roughly 1¹/³ cups each (makes about 6 cups total)

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Indiana Farm Bureau

Southwestern Corn Chowder 4½ to 5 cups cooked sweet corn kernels (or thawed, frozen corn kernels) 1 can (14.75 ounces) creamed corn

Store whole watermelons at room temperature.

Once cut, refrigerate in an airtight container and use within five days.

½ large sweet Vidalia onion, cut into chunks (1 heaping cup) 1 cup buttermilk ¹/³ cup freshly squeezed lime juice 1 teaspoon ground coriander ¾ teaspoon ground ancho chili pepper* ¾ teaspoon ground roasted cumin* ¼ teaspoon ground cayenne pepper ¼ teaspoon ground black pepper ¼ teaspoon salt 1 avocado, peeled, diced (optional stir-in) 1 to 2 tomatoes, diced (optional stir-in) Fresh cilantro (optional garnish)

*You should be able to find these in the spice aisle, but in a pinch, you can substitute regular chili powder and cumin.

Watermelon Gazpacho 10 heaping cups diced watermelon (diced into ½- to ¾-inch cubes) 1½ cups finely chopped sweet white onion 1 to 2 garlic cloves, finely minced 1½ cups finely chopped, peeled, seeded cucumbers 1 medium yellow bell pepper, seeded and diced (about 1 heaping cup) 1 medium red bell pepper, seeded and diced (about 1 heaping cup) ¹/³ cup finely chopped Italian parsley ¹/³ cup finely chopped fresh basil 2 tablespoons finely chopped fresh oregano ¼ cup red wine vinegar 1½ tablespoons lemon juice 1½ tablespoons extra-virgin olive oil ½ teaspoon ground black pepper ¾ teaspoon salt

Combine the corn kernels, creamed corn and onion in a large food processor bowl.

Process until fairly smooth; small pieces will remain. Add the buttermilk, lime juice and spices, and process until thoroughly blended. Small corn pieces will remain.

Chill soup at least 30 minutes before serving.

Divide soup between four bowls.

Divide diced tomato and avocado between all four if a chunkier soup is desired. Otherwise, simply garnish with a few pieces of diced avocado, tomato and cilantro if desired.

Note: This is a slightly chunky, grainytextured soup due to the corn. If you like creamed corn, it’ll remind you of that.

Yields 4 servings of 1½ cups each (makes about 6 cups total)

In a large bowl, combine all ingredients and toss lightly. Puree half the mixture, in batches if necessary, in a large food processor or blender.

Transfer to another large bowl. Stir the remaining diced mixture into the pureed mixture. Serve immediately at room temperature or chill 1 hour before serving. Refrigerate in a tightly covered container.

Yields 6 servings of 1-2/3 cup each (makes about 10 cups total)

Summer 2012

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Indiana Farm Bureau

Have a Ball

B-Town in

Bloomington blossoms beyond college-town culture with local eats, arts and activities

Story by Sonja Bjelland | Photography by Jeff Adkins

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ven if it’s not basketball season, there are reasons beyond Indiana University to visit Bloomington, especially in the summer.

“It changes the whole pace,” says Steve Swihart, executive director of

the Bloomington Independent Restaurant Association.

With thousands of students gone from the city’s population during summer months, it’s easy to bike through downtown and grab a table at one of Indiana’s best restaurants.

While much of Bloomington’s action centers around downtown and the IU campus, summer is an excuse to hit the water on Lake Monroe or tour the vineyards at Oliver Winery, which turns 40 in 2012.

In recent years, Bloomington has

The 3.1-mile B-Line Trail draws cyclists, pedestrians and their pets. Left: The Sample Gates at Indiana University were constructed from Indiana limestone.

Summer 2012

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From Limestone to Live Music Summer brings out Bloomington’s creative side. From concerts and food to carvings and paintings, the city showcases its variety in multiple summer-only events.

Indiana University celebrates the season with daily music, cinema and art during its Summer Festival of the Arts (www.artsfest.indiana.edu).

Limestone from the Bloomington area was used to construct the Empire State Building and a number of other famous structures, and the city celebrates its limestone heritage during the June with a variety of special events (www.limestonemonth.com). Visitors can take the IU campus limestone walking tour, and check out the sculpting going on for the Indiana Limestone Symposium, June 2-23 (www.limestonesymposium.org). Beginning to advanced carvers hone their craft while visitors watch them use chisels and picks to give the stone shape and use water to cool it down at the Bybee Stone Company in Ellettsville.

The month is capped off with two major events on June 23. Various forms of art are displayed on the courthouse lawn for Arts Fair on the Square (100 W. Kirkwood Ave., 10 a.m. to 6 p.m., www.newplays.org/artsfair).

And thousands of adventurous eaters try offerings from the city’s restaurants at the Taste of Bloomington (401 N. Morton St., 3 p.m.-11p.m., www.visitbloomington.com/taste). More than 50 local food vendors offer up bites of their special dishes for $5 or less. Bands will perform on two stages with a beer garden in the middle featuring local beers and wines.

For a complete guide to visiting Bloomington, go online to www.visitbloomington.com.

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Indiana Farm Bureau

been featured in various magazine top lists from Travel+Leisure’s beautiful campuses to Midwest Living’s food towns. It’s not hard to see why.

Food is central to any visit to Bloomington. The weekly farmers market kicks off in April and adds more produce and flower vendors as summer goes on.

“You can pick up a coffee and a scone, travel around and pick up fresh flowers and plants or produce and fruit,” says Erin Erdmann, travel media manager with Visit Bloomington.

“As the summer goes on, it seems to get more vibrant and busier.”

With at least 50 vendors and live music, the market is the place to be on Saturdays from 8 a.m. to 1 p.m.

In addition to farmers market staples such as tomatoes, beans and corn, this one adds locally raised buffalo and other types of meat, area honey, fresh eggs and Indiana cheeses.

Then there are the wildflowers.

“They just bring a smorgasbord of color you can’t find anywhere else,” Erdmann says.

That focus on fresh and local extends to the city’s restaurants, not just in dishes, but the restaurants themselves.

The Independent Restaurant Association aims to help new business owners with advice and support.

These nonchain establishments bring in the accolades that have made Bloomington a town for foodies.

“It’s one of the pillars of our unique little community,” Swihart says.

Personally, he loves Japanese food and enjoys the great diversity of choices that are available. Along tree-lined Fourth Street, classic Midwestern houses have been transformed into restaurants with enticing smells of Indian curry, Thai chilies and Italian garlic. Several of the establishments have outdoor patios, perfect for summer dining.

Work off all those calories by checking out the town on two wheels.

On what is known as the B-Line Trail, cyclists can head to the farmers market and restaurants while passing Summer 2012

sculptures such as the colorful Animal Island along the way and stopping at the WonderLab Museum of Science, Health and Technology.

The B-Line connects to the Clear Creek Trail for a return to nature.

For more zen, the Tibetan Mongolian Buddhist Cultural Center sits on 108 acres of woodland walking trails at the Kumbum Chamtse Ling Monastery. The number 108 is not random. It’s an auspicious number in

Eastern religions. Visitors can continue their global tour with the guided or self-guided walks through the serene grounds to see two traditional Tibetan stupas, central to Buddhist practice.

“It’s good to just see what it’s like,” Erdmann says.

And if you aren’t able to fit in all the fun into one trip to Bloomington, you can always return for the Hoosiers’ basketball season, which tips off in November.

Clockwise from top left: A dog walker in Bloomington’s downtown square; outdoor dining at Kilroy’s on Kirkwood; a sculpture at the Indiana Limestone Symposium in June; blackberries at the downtown farmers market; the tasting room at Oliver Winery, which turns 40 years old this year.

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Sizzling summer recipes

Fourth of July food

From garden to grill

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Indiana Farm Bureau

INSURANCE

Fired Up for the Fair Indiana Farm Bureau Insurance client’s life is booming Story by Amy D. Kraft, Public Affairs Specialist, Indiana Farm Bureau Insurance

N

ot many people can claim that they spend every night in the room they were born in, but Jack Gaby can. His 1901 house has survived a fire, seen four generations and still has a wood burning stove and a 23-seat dining room table.

Not many people have fired a Civil War cannon, either, but Gaby does that, too, every morning during the Indiana State Fair.

The 76-year-old Wawaka resident still produces maple syrup. In fact, he is known for his maple cream pie. His Noble County family farm, started by his great-grandfather in 1844, has been an Indiana Farm Bureau Insurance client since the company first opened its doors in 1934. Gaby served as an Indiana Farm Bureau township chairman in the 1950s.

Gaby proudly recalls the time when he was 17 and made enough maple syrup to buy a new set of tires for his 1947 Oldsmobile.

Indiana State Fair. Gaby has driven his caisson in the funeral services for three World War II veterans.

The Indiana State Fair has been a part of Gaby’s life since he was a youngster. His first 4-H project, a beef steer, was in 1946.

“I remember when World War II ended and we got to start up the fair again,” Gaby says. “The fair shut down during the war.” He has been to every Indiana State Fair since then.

Now, Gaby calls Pioneer Village home during the fair. After the raising of the U.S. flag and the singing of the “Star Spangled Banner,” Gaby fires a full-sized Hooper Civil War cannon.

The boom can be felt through your entire body. Birds scatter, and giant clouds of dust rise from the fairgrounds. Your ears start ringing so you feel like the world has gone silent. Most attendees are from Pioneer Village and are dressed in period costumes, so while looking through the smoke, it is easy to forget what year it is.

Reflecting on his very full life, Gaby jokes, “I don’t need to prove anything anymore. I just try to fulfill my responsibilities by the end of the night.”

“Today, I get to tap trees that weren’t even there when I started,” he says.

He was married to the love of his life, Donna, for 45 years, until she passed away in 2000, and he has five children and five grandchildren.

Gaby served in the Army Reserve for 23 years, and his family’s service history dates back to the Revolutionary War. Yet it wasn’t until 1980 that Gaby’s interest in the Civil War was piqued while visiting the Ligonier Fall Festival, where he stumbled upon some Civil War artillery. He decided to become a Civil War reenactor.

“I’m usually in the Union Army,” he says, “but to make an event legitimate, it can go either way.”

Gaby, with some help, built a replica Civil War caisson, a two-wheeled carriage containing an ammunition chest that enables a field artillery piece to be towed by a team of six horses.

The wheels and copper top were designed at Pioneer Village at the

The cannon fires every morning during the Indiana State Fair.

Summer 2012

Photo Courtesy of Indiana State Fair

All’s Fair The Indiana State Fair takes place Aug. 3-19 at the Indiana State Fairgrounds. Gaby fires the cannon every day at 9 a.m. after the raising of the flag and the singing of the national anthem.

To learn about other fair events, visit www.in.gov/statefair or call (317) 927-7500.

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IN the garden

Pest Control Primer Learn natural ways to rid your garden of unwanted insects and weeds Story by Colletta Kosiba

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he ongoing battle to stay healthy has encouraged many gardeners to raise produce in their yards. These first-time gardeners select a sunny, well-drained spot. Their plants come up looking robust. But soon, weeds and those nasty produce-munching insects make an appearance. What to do next?

Before grabbing the chemicals, anyone unfamiliar with pesticides and herbicides should read on.

Bug Off

Farmers understand the necessity of herbicides and pesticides to keep production high and food costs low.

American farmers are the world’s most productive, and the proper use and regulation of chemicals is a big reason why. (In fact, American lawns, not farms, consume more resources in the form of water, nutrients, pesticides and herbicides than any other agricultural industry in the world, according to a study by environmental biologist Bill Mollison.)

On a smaller scale, with a bit of effort, we gardeners can control

unwanted weeds and insects without using pesticides on our vegetables.

Did you know 97 percent of insects are beneficial and actually eat each other? We apply pesticides to target insects, but these chemicals are not selective – they kill all insects, not just the bad ones.

A few natural ways to rid your garden of these pests include handpicking the bugs off the plants and dropping them in water. Aphids will wash off with a stream of water.

Other options, such as hormone traps, are able to target only one specific kind of insect.

What’s more, insects are the favorite food of many birds. Another pesticide alternative is simply to add a bird feeder or find other ways to draw birds to your yard.

Weeds Be Gone

Herbicides can be applied to undesirable plants, such as Bermuda grass and other weeds. As with pesticides, they are not selective and can damage good plants if used improperly.

To avoid the use of herbicides, one alternative is to place mulch, such as straw, around the plants. Another option is to plant in 4-foot-wide beds, as mature plants will grow close enough together to shade out the weeds.

If you’re going to use a herbicide, apply it on calm days to keep it from drifting in the breeze. Look for curling leaves, an early sign of herbicide use, if you’re worried a plant has been inadvertently sprayed.

Controlling Chemical Use

As gardeners, let us consider the alternatives and rethink use of chemicals. Here are a few ways to avoid use of pesticides and herbicides: • Choose insect- and diseaseresistant plants.

• Attract natural predators, such as birds.

• Do not harm beneficial insects.

• Use chemicals only when necessary, and always read and follow the instructions on the label.

Happy – and safe – gardening!

About the Author

more online

For more on natural pest control, as well as safety tips for gardeners who do use chemicals, visit my-indiana-home.com/pest-control.

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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.

Indiana Farm Bureau

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 Submitte

d by Jennifer Cars

Rex Eaton, Greencastl

on, Liberty, Ind.

photo submitte

Summer 2012

e, Ind.

d by Joe Wel ls,

Ashl ey, Ind.

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