Spring 2011, My Indiana Home

my-indiana-home.com Spring 2011

To Market We Will Go Find food fresh from the source at Indiana farmers markets

Harvesting Understanding Young farmers recognized for passion, leadership and neighborly education

A magazine for Indiana Farm Bureau members

Spring 2011 Features

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To Market We Will Go Indiana farmers markets bring consumers face to face with producers

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Harvesting Understanding

Young farmers recognized for passion, leadership and neighborly education

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Go Fish

Bell Aquaculture farms a fish-fry favorite

Departments 4

IN Almanac

Maple syrup, the Indy 500 milk ceremony and more

18 Travel IN

Experience year-round fun in Fort Wayne

24 Eat IN

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Easy brunch recipes celebrate springtime occasions

30 INsurance

Make sure your homeowners policy still meets your needs

31 IN the Garden

Spring calls for container plants and cool-season vegetables

32 IN Focus

Reader photos sent in by you

On the cover Terre Haute young farmers Brad and Amber Burbrink with their children, Claire and Evan Photo by Jeff Adkins Spring 2011

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

Volume 1, Number 3

A magazine for Indiana Farm Bureau members

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 Administrative Assistant Charla Buis

Food Buffalo Chicken Dip Have a few folks over to enjoy March Madness? Go beyond chips and salsa, and wow your guests with this cheesy, mildly spicy recipe that’s a crowd-pleaser for any parties or potlucks.

Find this and other snacks and appetizers in the recipe collection on our website.

Farm Did you know that Indiana ranks among the top egg-producing states in the country? Go online to find health benefits and other fun facts about eggs.

Travel Fort Wayne honors its sister city of Takaoka, Japan, with the annual Japanese Cherry Blossom Festival. This year’s event takes place on May 15. Visit our website for more details.

Connect With Us like us on facebook

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Editorial Project Manager Jessy Yancey Copy Editors Lisa Battles, Jill Wyatt Proofreading Manager Raven Petty Content Coordinator Blair Thomas Contributing Writers Kim Galeaz, Cris Goode, Susan Hayhurst, Colletta Kosiba, Jessica Mozo, Carrie K. Patterson, Kim Ranegar, Jessica Walker Media Technology Director Christina Carden Senior Graphic Designer Jessica Manner Media Technology Analysts Chandra Bradshaw, Lance Conzett, Michele Niccore, Marcus Snyder Photography Director Jeffrey S. Otto Senior Photographers Jeff Adkins, Brian McCord Staff Photographers Todd Bennett, Antony Boshier Web Content Managers John Hood, Kim Madlom Web Project Manager Noy Fongnaly Web Design Director Franco Scaramuzza Web Designer Leigh Guarin Web Designer II Richard Stevens Web Developer I Yamel Hall Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan I.T. Director Yancey Bond I.T. Support Technician Bryan Foriest Accounting Diana Guzman, Maria McFarland, Lisa Owens Sales Support Manager Cindy Hall Sales Support, Custom Division Rachael Goldsberry Executive Secretary Kristy Duncan Office Manager Shelly Miller 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, Carla Thurman V.P./Custom Publishing Kim Newsom Holmberg V.P./Visual Content Mark Forester V.P./External Communications Teree Caruthers V.P./Content Operations Natasha Lorens Controller Chris Dudley Marketing Creative Director Keith Harris Distribution Director Gary Smith Advertising Sales Manager, Custom Division Tori Hughes 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.

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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.

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Please recycle this magazine

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This time of year, the mailbox is full of unsolicited magazines.

Many times they go straight to the recycle bin. But I opened yours and began reading the wonderful stories of Indiana farmers and beekeepers! I began reading facts and figures out loud to my family.

We enjoyed the entire magazine and will look forward to the next.

Thank you!

Jill Joyce Fishers

I am delighted with the new magazine! I have read every word of the first two issues and have prepared three recipes from the fall issue. All of them are definite “keepers.” I read every word in The Hoosier Farmer, too, but the new magazine speaks more directly to me and my lifestyle. And the improved visual aspect is almost dangerously inviting. Thank you!

Could you consider adding a “printer version” button to the recipes?

Currently, the format forced me to use three pieces of paper and more than I wanted of colored ink to print copies of recipes for my files. It would also permit the use of a larger typeface, useful when preparing the dishes.

Shirley Haflich via my-indiana-home.com Editor’s note: You asked, and we listened. We have added a printerfriendly button to the bottom of each post on our website, which allows you to customize the printing. In a pop-up window, you can remove images or even paragraphs (for instance, if you don’t want to include the nutritional benefits, just the recipe) simply by clicking on that section of the post. Hope this helps!

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

Spring 2011

Photo Courtesy of marcus rae photography

e love hearing from you, whether by e-mail, 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!

I saw the lovely picture of sugar cream pie in the winter edition of My Indiana Home, and read your suggestion that we all indulge in some on Jan. 23. However, I did not see a recipe for it anywhere in the magazine! Can you give us one? Thanks,

Michele Stegman via e-mail

Editor’s note: Jean Anne Bailey of Nick’s Kitchen in Huntington generously provided us with her recipe for sugar cream pie. Bon appetit!

Preheat oven to 350º. In a medium bowl, combine 2 cups heavy cream, ½ cup all-purpose flour, ½ cup brown sugar, ½ cup granulated sugar, ½ cup whole milk and 1 teaspoon vanilla. Fit a store-bought crust into a 9-inch pie pan and dot bottom with 1 tablespoon butter. Pour filling into crust. Combine 1 teaspoon ground cinnamon with 3 tablespoons sugar and sprinkle on top. Bake pie until set and center is firm to touch, about 1 hour. Cool on a wire rack. my-indiana-home.com

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IN Almanac

Fine Flowers, Green Gardens The Azalea Path Arboretum & Botanical Gardens, located in Hazleton, was founded in 1979 by Beverly Knight, who was inspired by the gardens she saw when she was a UPS driver.

Knight began to collect starts and plants from customers and started the facility with only few azaleas and perennials.

Today, the gardens are home to more than 4,000 azaleas as well as unconventional plants, native Indiana trees, water features and sculptures.

The Azalea Path is open seven days a week during April and May, and Wednesday through Saturday during June, July, August, September and October.

For more information, go to www.azaleapath arboretum.org.

Good Report Card Indiana Farm Bureau Insurance companies are financially strong and stable, according to the nation’s largest and longest-established rating agency, A.M. Best Co.

Plant This Near That Help your garden grow with companion planting, the practice of growing compatible plants near one another.

Planting sweet basil, cilantro and parsley around tomatoes not only protects them from pests but can also improve the tomatoes’ flavor. Cilantro can also help protect potatoes, while daylilies and dahlias deter rabbits from carrots, spinach and lettuce.

A variety of combinations may prove to be helpful in the garden – just remember to use plants that are native to your area. For more information, check with the Purdue Cooperative Extension Service near you.

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One of the life companies, United Farm Family Life Insurance Company, was affirmed as A (excellent) with a “stable” outlook. United Farm Family Mutual Insurance Company and UFB Casualty Insurance Company, which write auto, home, commercial and farm policies, were affirmed as A- (excellent), both with a stable outlook.

Indiana Farm Bureau Insurance is proud of these ratings as they demonstrate a commitment to protecting the financial interests of policyholders now and into the future.

A Sweet Festival Held at Burton’s Maplewood Farm in Medora, the National Maple Syrup Festival takes place during the first and second weekends in March each year (March 5-6 and 12-13, 2011).

The festival offers maple syrup from every syrupproducing state, as well as live bluegrass music, tours, kids’ activities and the King Arthur Floursponsored Sweet Victory Challenge, which honors the best recipes using flour and maple syrup.

Admission is free, though guests who want to visit the farm and attend the outdoor program will be charged a shuttle fee of $10 for adults (16 years and older) or $6 for ages 5 to 15.

Receive $2 off with the donation of a canned food product. Learn more about the festival by visiting www.nationalmaplesyrupfestival.com.

Indiana Farm Bureau

Farm Facts: Maple Syrup It’s sweet, sticky and delicious on warm pancakes or waffles, but there’s a lot more to maple syrup than meets the eye – or taste buds. Read on to discover Hoosierspecific facts about the delectable treat.

• Indiana earns approximately $190,000 each year from its maple syrup crop.

• Maple syrup is harvested during the early spring when temperatures at night are still below freezing but daytime temperatures can reach 40 degrees.

• The average-size Indiana maple syrup operation has 430 taps, producing roughly 80 gallons of syrup.

• Most maple syrup is harvested in the northern part of the state at farms such as Greenfield Mills in Howe, Stateline Blueberries in Michigan City and Yoder Farm in Huntertown. Elkhart County has the highest number of maple syrup producers.

For more information, visit www.indianamaplesyrup.com.

Milking It For more than 50 years, winners of the Indianapolis 500 have downed a glass of regular pasteurized milk after finishing their race.

The tradition began in 1936 when Louis Meyer won his third Indy 500 and shortly after was photographed drinking buttermilk, a beverage that Meyer’s mother said would refresh him.

Remarkable Marquee Opened in 1929, the Anderson Paramount Theatre stood out among the six other theaters on its street because of its décor and 36-foot-tall Paramount blade marquee.

After decades of deterioration and neglect, a group of enterprising citizens saved the theater from the wrecking ball and restored the historic structure to its original design, down to its custom woven carpet, intricate ceiling design, theater pipe organ and, of course, its impressive marquee.

Today, the Paramount is Anderson’s cultural centerpiece, playing host to a full calendar of performances, events and fundraisers. Learn more about the historic theater at www.andersonparamount.org.

For information on other historic theaters throughout the state, visit my-indiana-home.com for a link to the Indiana Department of Natural Resources’ Historic Theater Initiative.

Drinking milk became part of the Victory Lane celebrations on and off for the next 20 years until becoming a permanent fixture in 1956.

Now, victorious drivers emerge from their race cars each May and, after putting on their victory wreath, reach for a cold glass of milk.

Dario Franchitti, winner of the 2010 Indianapolis 500 Spring 2011

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To

Market

We Will Go Indiana farmers markets bring consumers face to face with producers

Story by Jessica Mozo Photography by Antony boshier

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armers markets have a way of bringing shoppers back time and again, and Indiana’s 120-plus markets are no exception. No matter what county you live in, just-picked produce, a lighthearted atmosphere, friendly vendors and affordable prices are a winning combination.

Why Shop at Farmers Markets?

“Perhaps the most compelling reason people shop at farmers markets is the food is just better,” says Theresa Stites, market manager of the Stadium Village Farmers Market in downtown Indianapolis.

“It doesn’t have to be bred for shelf life, travel time and appearance. You can get amazing taste in a farm-fresh egg or seasonal tomato.”

Erin Nelson of the Historic Lafayette Farmers Market agrees.

“You know an Indiana vine-ripened tomato when you taste one,” says Nelson, program manager of Greater Lafayette Commerce, which runs the market.

“There is nothing that compares to the flavor, texture Spring 2011

and smell of produce that fresh. When we eat produce that is shipped across the world, there is a difference in all the sensations we associate with a summer tomato. The idea I can get great produce from the person who grew it is completely satisfying.”

Historic Lafayette Farmers Market

Established in 1839, the Historic Lafayette Farmers Market is one of Indiana’s oldest markets.

It has thrived in the same space in downtown Lafayette for more than 170 years and continues to host as many as 75 vendors three times a week, offering local foods to area residents.

“You can talk directly to the grower about how the food is grown. You can get preparation tips for new produce. And you are supporting your local economy,” Nelson says. “That connection is important in becoming more familiar with the food we put into our bodies.”

The Lafayette market is so popular that West Lafayette has started a second farmers market across the river that is experiencing similar success.

“The atmosphere at the Lafayette market is jovial,” Nelson says. “Each Saturday morning is my-indiana-home.com

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Tips for Farmers Market Shoppers

Whether you’re new to farmers markets or a loyal local shopper, keep these tips in mind to make the experience more satisfying: • Bring your own reusable bag.

• Get to know your producers. Ask questions about how they grow the food, what their favorite recipe is, or about a food’s nutritional value.

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• Bring cash – many vendors do not take credit cards.

• Use small bills and change.

Vendors appreciate customers paying with ones, fives and even quarters.

• Call ahead if you’re looking for a specific item. Notify vendors in advance if you want something they don’t always carry.

• Bookmark the market’s website and sign up for e-mails about happenings at the market.

• Bring friends. They will appreciate you introducing them to a world of delicious, locally grown foods.

Indiana Farm Bureau

Farmers markets throughout Indiana offer a variety of fresh fruits and vegetables, as well as baked goods, meats and other value-added farm products.

a celebration of weather, food, drink, friends and community. We have entertainment and cooking demonstrations to enhance the atmosphere.”

Stadium Village Farmers Market

The Stadium Village Farmers Market in Indianapolis was brand new in 2010. It offers an alternative to typical Saturday morning markets by running on Tuesday evenings when downtown workers are leaving their jobs.

“Workers stop by after picking up kids from day care or on the way home to leisurely shop and talk with vendors to find out more about their food and how to prepare it,” Stites says. “They get items for a special dinner that night or a treat from the bakery to take home and enjoy with the family.”

Held Tuesday evenings from mid-May to September, Stadium Village Farmers Market has featured dozens of vendors ranging from bakers and winemakers to farmers and artisans.

“One unusual vendor produces fermented products such as kraut and Kombucha beverages.

They start with cabbage, beets, apples and other products and ferment them over time to create a healthy supplement,” Stites says. “They have samples to try and spend time educating people

on the benefits of fermented products.”

Another vendor at Stadium Village is Russell Sheep Co., a family farm based in Eaton that sells frozen lamb chops, shanks, roasts, legs, kabob meat and rack of lamb at four Indiana farmers markets.

The family also makes value-added products such as brats, Italian and summer sausages, and gyros.

“We started selling at farmers markets in 2008, and we have wonderful repeat customers as well as new customers who have never tried lamb,” says Diane Russell, who runs the farm with her husband, Paul, and son, Jeremy, an animal science student at Purdue University. “The markets have challenged us to become better at marketing, and we love talking with people unfamiliar with lamb about how it is raised. We can smooth over any radical information they have received about how the lambs are treated and put their minds at ease.”

That face-to-face communication between farmers and consumers is special – something you won’t find at a grocery store. And it beefs up the local economy.

“The farmer keeps more of the income from their work compared to wholesaling,” Stites says, “and they are much more likely to spend that money with other Indiana businesses, which keeps the profit local.”

The idea I can get great produce from the person who grew it is completely satisfying.

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Harvesting Story by Susan Hayhurst Photography by Jeff adkins

Understanding Indiana young farmers recognized for passion, leadership and neighborly education

Education has to be the No. 1 priority when dealing with non-farm neighbors.

– Mark Scarborough

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ant to know how yellow corn differs from white corn or why some farm equipment can kick up dust? Feel free to go straight to young farmers like Brad and Amber Burbrink or Mark and Denise Scarborough for the answers to any number of farmrelated questions.

Both couples are passionate about continuing their families’ legacies of farming while educating the public about the farm-to-fork process.

Off-Farm Jobs, On-Farm Education

“With both Mark and me being raised on farms, it is a passion that we truly share together,” Denise says.

“We feel that our upbringings gave us opportunities that many other youth might not be exposed to, like showing livestock, animal care and welfare, and

4-H. We also appreciate the work ethic instilled in us by our parents.”

Though the Scarboroughs farm in LaPorte County, both make their living off the farm. Denise is a financial services officer for Farm Credit Services, and Mark is an operations engineer for Kankakee Valley Construction Co. Juggling jobs and the demanding farm schedule “often forces us to burn the candle at both ends,” Denise admits.

“But our education enabled us to be prepared for both our on- and off-farm positions.”

While off-farm jobs enable them to better support their family, the Scarboroughs generously share their farm with the public, including 4-H families and hosting tours.

“Education has to be the No. 1 priority when dealing with non-farm neighbors,” Mark emphasizes. “Many

Mark and Denise Scarborough of Hanna, pictured with daughter Madison, were recognized for a commitment to agriculture even though they don’t farm full-time.

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Farming for the Future

IFB also recognized Brad and Amber, partners in her parents’ operation in Vigo County. They received the Young Farmer Achievement Award for outstanding commitment to farming and their leadership in ag organizations.

The Burbrinks, who farm about 4,200 acres, emphasize they work together with their family for common goals.

“We want the next generation, like our son and daughter, to be able to farm if they want to,” Brad says. “We have been given the opportunity to be in full partnership with Amber’s parents and her brother and sister-in-law. We’re very

fortunate we’re all on the same team, we’re not just employees.”

Part of the farm’s viability has been enhanced through seizing opportunities such as growing white corn for taco shells and chips for Azteca Milling at Evansville and Vistive soybeans for use in cooking oils.

“We grow specialty crops to increase profit without increasing acres,” Brad says. “Such crops are more time-consuming but net us financial premiums while still growing crops for safe consumption.”

Communicating about today’s production agriculture is a priority for the Burbrinks.

“Through our kids and their activities, we’re meeting more families to share the agriculture story with,” Amber says. “We’ll be talking with new friends, they find out we’re farmers and all of a sudden they have lots of questions. It’s pretty amazing how interested they are. The more they hear, the more they want to know.”

Both are involved with Farm Bureau; in fact, Brad is the Vigo County Farm Bureau president and also serves on the Indiana Soybean Alliance board. The Burbrinks find their networking and various professional relationships make them more well-rounded and connected to key ag issues.

So, what’s with the dust generated by farm equipment? Machinery today is more efficient so there is less dust than in years past, Amber says. “There isn’t a way to have no dust when you farm, but you can have less thanks to well-engineered equipment and farmers being good stewards of the land.”

Photo Courtesy of Linda McGurk

people have preconceived notions about farmers and farming operations.

Most are open to asking questions and listening to the true and factual statistics once you take the opportunity and time to speak with them. We feel that we have been blessed to farm and want to share the message and our story as often as possible.”

Their hard work and commitment to family, farm and community recently garnered the Scarboroughs the Indiana Farm Bureau’s Young Farmer Excellence in Agriculture Award. The award recognizes Farm Bureau members that are committed to agriculture but are not farming full-time.

“Applying for such an award makes you look at how much you have grown, not just your farming operation but also in our family life, community involvement and professionally,” Denise says. “Taking a step back to analyze all that you have makes you feel truly blessed.”

Top: Although both the Scarboroughs have full-time off-farm jobs, they also farm in LaPorte County. Bottom: Brad and Amber Burbrink won the 2010 Young Farmer Achievement Award for their dedication to agriculture and leadership in farming organizations. They farm more than 4,000 acres in Terre Haute with their family, including children Evan and Claire.

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Antony Boshier

Antony Boshier

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Go Fish Bell Aquaculture farms a fish-fry favorite

Story by Cris Goode

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Great Lakes Friday night fish fry just wouldn’t be the same without the sweet, mild flavor of the region’s favorite fish, yellow perch. While fishing regulations now limit availability of the popular fish to the hungry public, Bell Aquaculture seeks to feed that demand with its farm-raised yellow perch.

Since launching in 2008, Bell’s fish has been featured at the prestigious James Beard House in New York City, at traditional Hoosier events such as the annual Purdue Fish Fry, and at restaurants throughout the state from the Summit Club in South Bend all the way down to the French Lick Resort in southern Indiana.

Largest in the Nation

Hoosiers might be surprised to find that Bell – located right here in Indiana – is the nation’s largest yellow perch farm. Bell’s indoor production facilities are located in Albany, Ind., just north of Muncie.

“We chose to raise yellow perch for two reasons: the high demand for the popular fish and the limited supply available,” says Norman McCowan, president of Bell.

Raising fish from its own “broodstock” – or breeding stock – to processing and packaging on-site, Bell is unique in its commitment and ability to have a hand in the entire process from beginning to end.

“Our self-contained indoor facilities allow us to fully control the growing environment of Bell perch, which is key to reducing the threat of contamination and disease,” McCowan says. “Controlling the environment also allows us to raise more fish in winter months, unlike outdoor ponds.”

Bell raises 1.5 million yellow perch a year, selling its products directly to several restaurants as well as through small distributors and straight to consumers via its website, www.bellperch.net.

Commitment to Sustainable Farming

The environment and sustainability are top priorities for the farm, which recently received Indiana’s Certified Livestock Producer program certification from the Indiana State Department of Agriculture.

“We feel the Certified Livestock Producer program is a reflection of the quality and best management practices we were already implementing every day,” McCowan says. “We are constantly looking for ways to be responsible from cradle to grave. Whenever possible, we try to reduce our water and energy consumption, purchase locally, and we are currently working with Purdue and the Indiana Soybean Alliance to develop grainbased feeds.”

Furthering the company’s commitment, Bell is also in the process of developing an organic fertilizer that will enable it to return remains of the Bell perch processed at its facility to the earth with no waste. Scheduled to launch in the spring of 2011, Fish Rich – an all-natural fertilizer – is appropriate for all types of flowers, fruits and vegetables and will even be available for specialty blend requests.

Flower Beds to Fryers

From fertilizing flower beds to supplying fish fryers everywhere, Bell is dedicated to serving quality products to its customers. The company website offers resources on yellow perch – the fish and the food – restaurant locators and a collection of perch recipes for the at-home chef.

So what is McCowan’s favorite way to eat his yellow perch?

“The ladies in the office always tease me, but when we have guests, I love to serve the Blueberry Perch Breakfast Bake,” says McCowan. “It may seem an odd combination, but I just love it.”

Clockwise from top: Fried perch with tropical fruit sauce; yellow perch in a fish tank at Bell Aquaculture; president Norman McCowan.

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Bell Aquaculture President Norman McCowan admits this blueberry breakfast bake may sound unusual, but it’s his favorite recipe to serve guests. Find more perch recipes, including the fried perch with tropical fruit sauce pictured on page 14, at www.bellperch.net.

Blueberry Perch Breakfast Bake

Blueberry Sauce: ½ cup granulated sugar 2 tablespoons cornstarch

2 cups all-purpose flour

½ cup water

¼ cup firmly packed brown sugar

2 cups fresh or frozen blueberries

1 teaspoon baking powder

½ teaspoon lemon juice

2 large eggs

Additional sour cream for topping

½ teaspoon baking soda 1 pound Bell yellow perch, browned ½ cup butter or margarine 1 cup (8 ounces) sour cream or yogurt ¾ cup granulated sugar ½ cup chopped pecans Spring 2011

Mix flour, baking powder and soda.

Set aside.

Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute. Add flour mixture to butter

mixture. Fold in browned yellow perch and sour cream.

Pour into lightly greased 9x13x2-inch pan. Sprinkle nuts on top. (At this stage, the dough may be covered and refrigerated overnight and baked in the morning.)

Bake at 350º for 35 to 40 minutes.

Cool slightly. Serve warm with blueberry sauce.

For blueberry sauce, combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.

To serve the breakfast bake, cut into squares, drizzle with blueberry sauce and top with a dollop of sour cream if desired.

Makes 12 servings. my-indiana-home.com

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If You Go Fort Wayne

For more information about Fort Wayne area attractions, check out these links: Fort Wayne Children’s Zoo www.kidszoo.org Science Central www.sciencecentral.org History Center www.fwhistorycenter.com Botanical Conservatory www.botanical conservatory.org Allen County Public Library www.allencounty library.com Fort Wayne Komet Hockey Club www.komets.com Embassy Theatre www.fwembassy theatre.org Fort Wayne Ballet www.fortwayneballet.org Fort Wayne/Allen County Convention & Visitors Bureau www.visitfortwayne.com

Must-sees in Fort Wayne include the top-ranked Fort Wayne Children’s Zoo and the Embassy Theatre, a downtown fixture since 1928 that now hosts Broadway shows and other big-name performances.

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Travel in

Welcome to

Fort

Wayne Experience year-round fun in a world-class city

Story by Kim Ranegar Photography by todd bennett

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s Indiana’s secondlargest city, Fort Wayne offers first-class options for entertainment, culture and recreation. Visitors love Fort Wayne for its exciting attractions, easy affordability and Hoosier hospitality.

For the Family

The Fort Wayne Children’s Zoo is one of the nation’s top 10 zoos and is home to 1,500 amazing animals. Make sure you see Lionel and Dieng, the zoo’s two Javan gibbons (a rare ape), the only two on exhibit in the United States. The zoo’s interactive adventures put you in the driver’s seat of a real Land Spring 2011

Rover, help you zoom in with a cool Savannah Cam and more.

Next stop: museums! Check out Science Central for hands-on fun including the tidal pool, moonwalk and weather station – even defy gravity on a giant yellow slide. The History Center brings the past to life. Learn about Revolutionary War hero “Mad” Anthony Wayne for whom the city is named, and discover the many inventions that originated in Fort Wayne. The Foellinger-Freimann Botanical Conservatory will surround you with nature in its four outdoor gardens in the heart of downtown. A Museum Dream Pass saves you money and admits you to all three museums. my-indiana-home.com

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If you’re looking to learn more about your family, Fort Wayne offers the nation’s largest public genealogy center, housed in the newly renovated and expanded Allen County Public Library.

Friendly staffers are on hand to help you discover your roots.

A Girlfriend Getaway

No outing is complete without chocolate, and world-renowned DeBrand Fine Chocolates are made right in Fort Wayne. Tours include a sampling and end in the elegant DeBrand Chocolate Shop.

Vera Bradley headquarters are also in Fort Wayne, and the designer offers an outlet sale each spring (April 13-17, 2011).

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Jefferson Park is another excellent shopping option, with more than 60 shops, nine restaurants and an 18-screen theater.

Calling All Athletes

Whether you want to be in on the action or cheering from the sideline, Fort Wayne has you covered. The city is the country’s best minor league sports market, according to Street & Smith’s SportsBusiness Journal. Catch a baseball game at Parkview Field, the new home of the Fort Wayne TinCaps – reigning Midwest League champs. The city’s minor league hockey team, the Fort Wayne Komets, takes the ice at Allen County War Memorial Coliseum.

If you prefer to play, the newly opened Canlan Ice Sports is perfect for skating sports of all kinds.

Fort Wayne has also been ranked near the top of Golf Digest’s Best Golf Towns. Tee off at one (or more!) of the city’s 20-plus golf courses.

EAts and ENtertainment

You’ll find virtually any type of dining within miles of the city’s downtown. For a full menu of choices, check out www.visitfortwayne.com.

Get a dose of culture by catching a show at the historic Embassy Theatre, a downtown fixture since 1928. Bob Hope had his first emcee job here, and today it features Indiana Farm Bureau

Fort Wayne’s Claims to Fame Many important inventions originated in Fort Wayne, including the calculator, refrigerator and stereo sound – and it's where Philip Farnsworth pioneered the electric television. The real Johnny Appleseed is actually buried in Fort Wayne and honored with a fall pioneer festival. The first successful night baseball game played under lights was in Fort Wayne.

Join other farmers on 8/18/2011

IRELAND 12 days from

$1,658*

Start in Dublin with a city tour including Trinity College (Book of Kells), Dublin Castle and St. Patrick’s Cathedral. Visit the National Agricultural Museum, then it’s onto the Waterford Crystal Factory Visitor Centre, Cork, and the Blarney Castle. Next is the Kissane Sheep Farm and a short stop at the Cliffs of Moher. You’ll visit the Kylemore Abbey, the Livestock Market at Enniskillen, the Ulster and American Folk Museum, Giant’s Causeway and Busmills Distillery. You’ll also visit the Irish National Stud (only stud farm in Ireland open to the public) and Ballard Organic Farm (modern Irish organic farm). *Per person, based on double occupancy. Airfare is extra.

For information, reservations and full itinerary, please contact:

(800) 888-8204

Broadway shows, big-name concerts and top-rated entertainers.

Encore? Enjoy a performance by the Fort Wayne Ballet or a visit to the newly expanded Fort Wayne Museum of Art. Help Fort Wayne honor its Japanese sister city, Takaoka, in April during the annual Cherry Blossom Festival. Find festival details and even more about Fort Wayne at my-indiana-home.com.

Clockwise from top left: Catch a TinCaps minor league baseball game at Parkview Field; play in the fountain at the Headwaters Park; investigate the hands-on fun at Science Central.

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It pays to be a member.

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 below.

For more information on member savings and benefits:

1-800-777-8252 • www.infarmbureau.org

Special Farm Bureau Discounts!

Whether you’re a farmer, business owner, or just someone who loves power tools and great savings, then this incredible discount is for you.

Grainger offers thousands of commercial and industrial products and brand names you know and trust including items for: • Janitorial • Safety • Tools • Lighting HVAC • Motors & Power Transmission Outdoor Equipment • Material Handling And many more!

Indiana Farm Bureau members receive minimum 10% discount off all Grainger catalog prices. Plus, additional discounts of 35%-55% on select items.

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).

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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Indiana Farm Bureau

Allendale Inc. Subscription Choices Only for Indiana Farm Bureau Members!

Allendale offers Premium Research Plus subscriptions to its research center at special rates:

SAVE 12%

and receive discounts on new activations Act now to take part in an exclusive offer from T-Mobile offering Indiana Farm Bureau members discounts of 12% off monthly recurring charges, waived activation fees ($35 savings per line), and FREE/discounted devices with new activations. New customers call 1-866-464-8662 option 3, and existing customers call 1-877-453-8824 and reference the Farm Bureau program. When calling, provide IFB membership number and use promotional code 13032TMOFAV. *Exclusions apply

Farm Bureau members save 10% at Lands’ End

Lands’ End offers outfitting ideas that fit the way you work. And smart incentives or awards that last long after the event ends. We’ll add your Farm Bureau logo to the items you want.

Or send you undecorated apparel. The choice is yours. You’ll always save 10% on product and logo fees. Plus there’s no minimum to buy.

Shop online: ces.landsend.com/FB or call: 800.916.2255 Farm Bureau and the Farm Bureau National Logo are registered service marks owned by the American Farm Bureau Federation and are used by Lands’ End Business Outfitters under license from the American Farm Bureau Federation.

• One-week free trial! See what our research center has to offer with no obligation!

• $60 for 6-month subscription ($90 savings!)

•$120 for 12-month subscription ($150 savings!)

Here's what you get: The Allendale Advisory: The Allendale Advisory Report is an internationally distributed 23-page daily agricultural report updated four times daily.

This must-read publication includes expert commentary, projections, recommendations, and technical analysis for the grain and livestock markets.

Advanced Charts: 9 pages of colorful, easy, and ready to use charts and trading strategies to show you what the market did for the day. Includes points of support & resistance, and trade recommendations.

Quotes & Charts: Easy access to FutureSource quotes & Charts Plus, much more including Allendale Special Reports, Allendale Audio Reports, Research Links, Special pricing on other research, Ag Metric Converter and Price Outlook Reports.

To access, visit the Members Only section at www.infarmbureau.org.

Save 7%

Members enjoy exclusive savings! Buy with ease by ordering featured systems or customize your system. Plus, add the extras and save 7% off electronics and accessories. Call 1-800-695-8133 or visit www.dell.com/eppbuy and use member ID PS80331428.

Low Cost Trailer Supplies Save 10%

Offering Indiana Farm Bureau members an online source for trailer parts and trailer accessories including camper, boat, utility, cargo and horse/livestock trailers.

Visit www.lowcosttrailersupplies.com and enter coupon code INFB1023 during the check-out process.

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Best of

Both Worlds Easy brunch recipes celebrate Mother’s Day, graduation and other springtime occasions

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Indiana Farm Bureau

Eat IN Story and Recipes by Kim Galeaz

• Photography by Jeffrey S. Otto • Food Styling by Mary Carter

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runch. What other meal offers such diversity with both breakfast and lunch foods, vegetable and fruit salads and decadent desserts? No need to be as elaborate as a restaurant brunch buffet, though, when planning an at-home brunch for Mother’s Day or graduation. Just serve a few simple dishes that also highlight the best of seasonal fruits and vegetables.

This nutritionist-recommended menu includes springtime asparagus and spinach in a frittata, a flat, round Italian omelet cooked over low heat and finished under a broiler. Since a frittata isn’t folded, it’s so much easier – and less stressful – than a traditional omelet. A fruit salad with in-season mango and pineapple showcases Indiana mint, both as a salad garnish and mixed in the creamy, mojito-inspired lime topping. Garden-fresh green beans and edamame (green sweet soybeans) star in a traditional four-bean salad with an Asian twist.

Happy, healthy and tasty springtime to all!

Spring Vegetable and White Cheddar Frittata

Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside. Heat 1 tablespoon olive oil in oven-proof 12-inch skillet over medium-high heat. Add minced garlic and sauté 1 minute. Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute. Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 tablespoon olive oil. Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8 to 11 minutes. (Eggs will still be runny on top, but set on sides and bottom.)

1 ¾ cups fresh cut asparagus (1- to 1 ½-inch pieces) 1 teaspoon water 8 large eggs 2 egg whites ¼ cup 1% low-fat milk ½ teaspoon salt ¼ teaspoon black pepper 2 tablespoons olive oil, divided 2 garlic cloves, finely minced 5 cups loosely packed fresh spinach leaves

1 cup (4 ounces) shredded reduced-fat white cheddar cheese

½ teaspoon finely chopped fresh basil (optional garnish)

Preheat oven broiler. Place asparagus and water in glass pie plate or bowl, cover with plastic wrap and microwave on high 3 minutes, or until asparagus is tender-crisp and still bright green.

Spring Vegetable and White Cheddar Frittata • Eggs contain more than just satisfying protein – they’re filled with 13 essential nutrients and phytonutrients for healthy eyes, pregnancy and brain function.

• Research has found that high-

Spring 2011

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 powerwalking. A link to her blog, “The Dietitian Does Dessert ... Breakfast, Lunch and Dinner, Too” is at www.kimgaleaz.com.

Remove frittata from heat, sprinkle evenly with shredded cheese, and place skillet in oven, about 6-7 inches from heat source. Broil until the center is firm and cheese is completely melted, about 1 to 2 minutes. Remove and sprinkle with fresh basil if desired. Cut into 6 wedges.

Makes 6 servings.

quality protein, such as that in eggs, may help prevent muscle loss in aging adults.

• The protein in eggs provides satiety, or satisfaction and a feeling of fullness, which plays a critical role in weight loss and weight maintenance.

• Reduced-fat cheese keeps total fat

and saturated fat under control.

• Spinach is a veritable superfood filled with nutrients and antioxidants for your immune system, eyes, bones, heart, brain and skin.

• High-fiber asparagus contains bone-building vitamin K along with many antioxidants.

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Asian Sweet and Sour Bean Salad • Slash the sodium (salt) up to 45 percent in all canned beans by draining and rinsing thoroughly.

• All canned beans are rich in protein, fiber (especially the cholesterol-lowering soluble type), potassium and numerous antioxidants.

• Edamame, also known as green sweet soybeans, is an excellent source of fiber and high-quality protein because soybeans are the only beans that contain all the essential amino acids.

• Green beans are fairly lowcalorie but pack a powerful antioxidant punch.

More Simple, In-Season and Healthy Brunch Ideas Vegetables • Serve other in-season vegetables such as sugar snap peas steamed or microwaved with a little butter and lemon zest or Swiss chard sautéed in olive oil with garlic and crushed red pepper.

• Consider a new addition to all the baby carrots, cauliflower and broccoli on that ubiquitous “veggie and dip” tray and add strips of 26

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jicama, a traditional Mexican root vegetable. Jicama has a firm, crunchy and slightly juicy texture.

• Instead of a plain tossed iceberg lettuce salad, serve fresh spinach salad made with mandarin oranges, red onion and honey-roasted almonds.

menu. There’s rhubarb jam (to serve with those whole-grain English muffins and bagels); rhubarb compote made with sugar, ginger and orange; homemade rhubarb cinnamon muffins; or even rhubarb cobbler, crisp or pie for the dessert table.

Fruits • Rhubarb, a spring favorite, has unlimited possibilities on a brunch

• Combine in-season chopped mango with diced jicama, sliced oranges, red onion, cilantro and chili powder. Mix in lime juice and Indiana Farm Bureau

Asian Sweet and Sour Bean Salad

1 pound fresh green beans, trimmed and cut into 1- to 1½ -inch pieces (roughly 3 ½ cups cut pieces)

2 cups (one 12-ounce bag) frozen shelled edamame, thawed, or fresh ready-to-eat edamame

1 can (15 to 16 ounces) dark red kidney beans, well drained and rinsed

1 can (15 to 16 ounces) garbanzo beans, well drained and rinsed ¾ cup chopped red onion 23

cup rice vinegar

13

cup canola oil

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cup granulated sugar

½ teaspoon kosher salt ½ teaspoon ground black pepper Place cut green beans in a glass bowl or pie plate, cover and microwave on high until crisp-tender, about 2 to 3 minutes. Place edamame in separate glass bowl and microwave 1 minute. In a large bowl, combine green beans, edamame, kidney beans, garbanzo beans and red onion, tossing lightly. Whisk rice vinegar, canola oil, sugar, salt and pepper in a separate small bowl until thoroughly blended. Pour dressing over bean-onion mixture and stir lightly to coat all ingredients.

Enjoy immediately. Refrigerate leftovers in tightly covered container.

Makes about 9 cups (12 servings of ¾ cup each).

vegetable oil vinaigrette for a zesty salsa or side salad.

• Strawberry season arrives at the end of spring, and a big bowl of fresh berries is a hit at any party. If you have the time, make chocolatecovered strawberries by dipping in melted dark chocolate.

Brunch Meats and Seafood • Consider serving at least one lean, lower-fat breakfast meat along with Spring 2011

decadent bacon and sausage. Choose Canadian bacon, ham, reduced-fat pork sausage patties or links, turkey bacon, turkey sausage or soy sausagelike patties and links.

• Fresh peeled and deveined shrimp is so simple and an extremely low-fat, high-protein choice.

• Slices of smoked salmon are such an easy way to offer heart-healthy omega-3 fats at brunch. Simply open

the package and arrange slices on a plate or tray.

Brunch Breads • Serve whole-grain or whole-wheat versions of English muffins, bagels, cinnamon-raisin bread and hearty multigrain breads for toasting.

• Offer homemade muffins or quick breads that have been baked with one-half whole wheat flour.

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Tropical Fruit Salad with Creamy Lime Mint Topping • Mangoes are rich in immunityboosting nutrients and antioxidants including vitamins A and C. • Pineapples contain enzymes with anti-inflammatory properties and may help alleviate joint pain.

• Mint does more than make your breath fresh! It’s filled with powerful antioxidants to help protect against cancer and many other diseases. Plus, mint may help with digestive problems.

• Neufchatel cream cheese contains one-third less fat than regular cream cheese.

• Greek yogurt contains more protein than traditional yogurt.

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Tropical Fruit Salad with Creamy Lime Mint Topping Tropical Fruit Salad

12 cups assorted chopped/sliced tropical fruits (mango, pineapple, banana, kiwi, papaya and/or starfruit)

2 tablespoons coarsely chopped fresh mint 1 tablespoon orange juice*

Creamy Lime Mint Topping

2 packages (8 ounces each) Neufchatel cream cheese

2 containers (5.3 ounces each) nonfat Greek vanilla yogurt 4 tablespoons sugar

½ cup fresh lime juice (more for tarter lime flavor)

Combine tropical fruits with mint in large bowl, tossing lightly. Add orange juice if bananas are included. Refrigerate fruit until serving time. Combine cream cheese, yogurt, sugar, lime juice, and lime zest in food processor or blender until thoroughly blended. Add chopped mint and process just until combined.

Serve immediately or refrigerate. *If you’re using bananas, toss them in orange juice before adding to the salad so they don’t turn brown quite so quickly.

Makes 8 to 12 servings (12 cups fruit salad and 3 cups lime mint topping).

Zest from 2 limes (about 4 teaspoons)

11 3 cups slightly packed, chopped fresh mint

Indiana Farm Bureau

Smart Selection, Storage & Prep Asian Sweet and Sour Bean Salad • Look for edamame in the freezer case (12- or 16-ounce package) or in tray-packs in the produce department. These bright-green beans offer crunch and sweet flavor to any dish.

• Rice vinegar is either near the white and cider vinegar or in the Asian foods aisle. Rice vinegar is slightly milder than traditional vinegars.

• This big-batch salad still tastes terrific after several days in the refrigerator, but the green beans and edamame will slightly lose their vivid green color.

• Blocks of reduced-fat cheese are readily available in supermarkets today. Substitute regular cheddar if you can’t find white.

• Larger crowd? Just grab another skillet and cook two at the same time.

• Using a smaller 10-inch skillet will require longer stove-top cooking time.

Tropical Fruit Salad • Let your creativity shine and choose any mixture of tropical and fresh fruits for this salad.

• Choose fresh mangoes that are

slightly firm – they’ll be easier to cut.

• Select fresh pineapples that seem heavy for their size, with dark-green greens. Avoid soft spots and drylooking leaves.

• To save time, substitute mango and pineapple that is pre-cut or frozen.

• Choose fresh mint with bright-green leaves and minimal wilted leaves with brown spots.

• Can’t find Greek vanilla yogurt?

Regular vanilla yogurt or even light sour cream works, too. Just adjust the sugar and lime juice to taste.

Spring Vegetable and White Cheddar Frittata • You’ll need roughly 8 to 9 ounces of fresh asparagus spears for 1 ¾ cups cut and trimmed pieces.

• About 4 to 5 ounces of fresh spinach will yield 5 cups loosely packed.

• Choose bright green asparagus stalks with purple-tinged tips.

Avoid wilted or limp stalks.

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INsurance

The Right Stuff Make sure your existing homeowners policy still meets your needs Story by Carrie K. Patterson, Public Affairs Specialist, Indiana Farm Bureau Insurance

More Online Visit the Indiana Farm Bureau section of my-indiana-home.com to find additional tips and news from Indiana Farm Bureau Insurance.

For questions relating to your Indiana Farm Bureau Insurance coverage, visit infarmbureau.com.

W

hether you’re a first-time homebuyer or a mortgage payment veteran, most likely your home is your single most valuable investment. If we were to lose our homes or their contents, most of us could not afford to replace everything out-of-pocket, which is why we purchase homeowners insurance.

However, many homeowners don’t take enough time in choosing and understanding the policy that protects that precious investment – the place they call home. By working with your agent and becoming more familiar with your homeowner policy, your agent can help you make sure you have the coverage you need exactly when you need it.

Indiana Farm Bureau Insurance offers several different policies to cater to your insurance needs. We also recently introduced two new discounts with potential premium savings for you: • If you’ve had an active homeowner policy with us for a minimum of just one year, you earn a loyalty discount.

The longer you continuously keep an active homeowner policy with us, the more discount you could earn.

• If you have not had any recent claims, you earn a claims-free discount.

The longer you continuously keep an active homeowner policy with us and the fewer claims you have, the lower your rates will be.

Homeowners Platinum

The Homeowners Platinum policy is our very best in homeowner insurance protection. This policy protects your home and other buildings such as garages or outbuildings up to their replacement cost (within the terms of the policy and amount of insurance 30

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purchased) for losses from all perils, except those specifically excluded in the policy. You’ll have full coverage for your personal property, which will be protected from damage caused by fire, smoke, theft, vandalism, most weatherrelated occurrences and many other possible perils.

Special coverages such as the removal of debris, damage to outdoor antenna equipment, the unauthorized use of lost or stolen credit cards and damage caused by power surges are also included in this policy. The policy also includes comprehensive liability protection.

Homeowners Extra

IFBI’s Homeowners Extra policy covers your home, garage and personal property from 16 specific perils that most often are the cause of damage. These include fire, smoke, theft, vandalism, lightning, windstorm, hail and others.

It offers liability coverage as well.

Indiana Farm Bureau Insurance provides money-saving discounts for newer homes, smoke detectors, burglar alarms, dead-bolt locks and fire extinguishers. Homeowners who also insure their automobiles with us receive a 15 percent discount on their homeowners insurance and 18 percent discount on their auto insurance.

To learn more about Indiana Farm Bureau Insurance’s homeowners policies or to find out if you qualify for one of our new discounts, please contact your agent, visit at www.infarmbureau.com, or call us at 1-800-723-3276 to find an agent near you.

Note: The loyalty discount and the claims-free discount do not apply to farm policies.

Indiana Farm Bureau

IN the Garden

Seasonal Solutions Springtime gardens call for container planting and cool-season vegetables Story by Colletta Kosiba

A

hh, spring, when a gardener’s thoughts turn to sowing the first seeds of the year: cool-season vegetables.

Cool-season vegetables are plants perfect for springtime weather. They can withstand light frosts and nighttime temperatures above 40 degrees, but hot temperatures (above 80 degrees) will cause them to go to seed and taste bitter.

Plant cool-season crops two to four weeks before the last frost; around May 15 in the north and April 23 in the south.

You may plant radishes, lettuces, spinach, beets and any kind of peas and carrots from seed simply by reading the package directions. For broccoli, cauliflower, cabbage and onions, just buy plants to pop in the ground. Other green veggies to try include parsnips, turnips, Swiss chard, kale and collards.

• Fences help keep out rabbits.

As the cool season ends, reuse your garden space by planting warm-season vegetables such as cucumbers, tomatoes and squash.

When autumn arrives, it will provide the right temperatures to plant a fall crop of cool-season veggies in the same space.

Container Gardening

Not a lot of space? A deck or patio that receives several hours of sunlight offers a great spot to try gardening in containers arranged in groups. No bending over is required if you put them on pedestals, stands and benches, or in wall pots and window boxes. Make sure the container is large enough for the plant, provides good drainage and gets at least six hours of sun. If the container is too small, the plant becomes root-bound, dries out

faster and might fall over.

What kind of container to use?

Unglazed terra cotta containers are inexpensive. Wooden containers require more watering but provide insulation from cool temperatures.

You may use anything for a container as long as it has a hole in the bottom for drainage.

To take out some of the guesswork, I recommend a bag of good soil mix that contains fertilizer and extra water-holding capacity for your pots. Do not use dirt from the garden.

Now be adventurous and try something different. An earlymaturing dwarf or baby type of vegetable is perfect for patio gardening.

See? It’s easy to grow coolseason vegetables and eat well from your backyard.

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.

Helpful Hints

• Plant seeds in succession for when they’ll be ready. For instance, some radishes mature in 14 days, while beets take 60 days.

• Use a mulch, such as straw, at base of seedlings to help insulate from the cold.

• Black plastic sheeting raises ground temperature and keeps weeds from growing.

• A hard freeze might kill seedlings. If you’ve already planted when a freeze is forecast, cover with tablecloths, bed sheets or newspaper. Do not use plastic.

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IN Focus

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Photo Subm itted by jerry

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Indiana Farm Bureau members are welcome to submit photos for the IN Focus page. To submit a photo via e-mail, send a high-resolution JPEG (4x6 inches at 300 dpi) to myindianahome@jnlcom.com along with your name and location. To submit a photo via mail, send the photo to: My Indiana Home, Reader Photos, P.O. Box 1290, Indianapolis, IN 46206-1290. You can also connect with us online by adding your Indiana photos to our Flickr group at www.flickr.com/ groups/myindianahome.

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 Subm itted by doug

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las and barba ra marv

el, wheatla nd

Indiana Farm Bureau