Going Local

The Ultimate Veggie Burger

I love a good juicy burger hot off the grill made with fresh local beef. But sometimes, when the mood for a burger meal hits my husband, I'm just not in the mood for meat. So, for years I've searched for a recipe that would make a really good veggie burger. Ideally, I wanted something that I could make in multiples, freeze individually, and then just heat and eat.

My search has now ended happily with a "meat" loaf recipe that was sent to me by Lali Hess, chef and owner of The Juniper Spoon in Darlington, Indiana. I made the loaves (using fresh local mushrooms and eggs) and had a leftover slice the next day for a sandwich. Inspiration struck and I thought the recipe would make great burgers with just a few changes in the process and one ingredient substitution (and a local one at that). 

You'll find Lali's original recipe and my burger inspired take on it in the Spring Recipes section of this site.

Photo: Mushroom and Lentil Burger

Taste of Hancock County Farm Tour--A Great Success

Over 1000 visitors took part in the April 26th "Taste of Hancock County Farm Tour". The slightly cool, precipitation free weather coupled with the warm and welcoming hospitality of the participating farms and Indiana producers made for a wonderful event.

David Concannon and his family came from Carmel to spend the day visiting the farms. "We had a blast", he told me in an email, "It was a great joy to drive through the country and enjoy a beautiful spring day in Indiana...visiting these "Hoosier treasurers". We especially enjoyed the Vaughn Buffalo Farm where a calf had just been born that morning. We can't wait to try the buffalo burgers we bought!"

Congratulations to everyone who made this event a great success!

Photo: Courtesy of Roy Ballard, Purdue CES, Hancock County Office
           Gary Borgman takes visitors on a tour of Piney Acres Christmas Tree Farm

Cocktails, anyone?

I can't believe that it's been 9 days since I posted an asparagus recipe! With this vegetable still the favorite by a long shot in the GOING LOCAL poll, I'm sure another recipe won't be a problem for anyone.

This time, I'm pairing sweet succulent Indiana asparagus with salty oven-crisped Italian prosciutto. The result? Well, as they would say in Italy-Stupendo! A perfect accompaniment to a glass of white wine, a light cocktail, or a cold tall glass of sparkling water.

As usual, the recipe is in the Spring Recipe section on this site.

Help Me Share the Local Food Love!

The farmers markets are opening, the seeds in our gardens are sprouting, warm breezes fill the air--it's a great time to be thinking about local food in Indiana.

During the warmer months, I'll be posting more often to give you information about our great Indiana producers, their products, farm and farmers' markets, and local food events. Of course, there'll be lots of new recipes as more Indiana produce comes into season each week. I"ll also create plenty of warm weather recipes for the "always in-season" meats, cheeses, eggs, poultry, and dairy items!

I really appreciate the emails I've received introducing me to new products, telling me about local food events in your communities, and recommending producers who I can then share with everyone on the GOING LOCAL site. Please keep those emails coming.

And don't keep this site all to yourself! If you enjoy visiting GOING LOCAL and are passionate about local food, share the site with all your friends who want to discover, celebrate, and savor the abundance of Indiana's fresh, in-season, and local foods! Let's get everyone GOING LOCAL in Indiana!

Locally Grown Gardens: Chef Owned and Operated

Chef and entrepreneur Ron Harris began his love of local food nearly 20 years ago as an intern in the famed New York City restaurant An American Place. Under the supervision of Chef Larry Forgione, who many call the godfather of American cooking, Ron was introduced to the bold and beautiful flavors of American products at a time when European cuisine was all the rage across restaurants in the United States. Ron recalls with great fondness breathing in the earthy scent of chanterelles from Oregon as Chef Forgione extolled the then unexplored virtues of eating foods "close to home". As the internship progressed, Ron's passion for local food began to take hold in his heart.

After his graduation from the Culinary Institute of America, Ron held a succession of chef assignments and in 1994, came to Indiana where he was hired as the Corporate Chef for MCL Restaurant and Bakery where he championed the use of local food in MCL's menu items at 27 restaurants in three states.

Bitten by the entrepreneurial bug in 2007, Ron began to explore ways that he could facilitate the relationship between the local food producer and the consumer. In April of this year, he opened Locally Grown Gardens in Indianapolis where he offers a selection of locally grown, in-season produce and other food items to the general public and commercial accounts. His operation is housed in a re-purposed gas station with the store area on one side and a comfortable library of cookbooks on the other where he encourages customers to relax and visit with him.

When I stopped by last week, Ron was in the middle of helping one of his already steady customers with a recipe for a dinner party. Now, how great is that? Not only can you get beautiful, fresh, local food items here, but you can get the expert advice of a chef who was trained at the world's premier culinary college to answer your cooking questions!

Right off the Monon Trail and in the heart of an established neighborhood, Ron's shop is easily accessible and has convenient hours. He's open Monday-Friday from 9:00 a.m. to 8:00 p.m., Saturday from 8:00 a.m. to 8:00 p.m. and Sunday from 10:00 a.m. to 8:00 p.m. Stop by now for some early Indiana produce including green and purple asparagus.
Photos: Locally Grown Gardens logo courtesy of Ron Harris
            Chef Harris chats with a customer about a recipe in the store's library
            Indiana asparagus now on sale

Locally Grown Gardens
1050 E 54th Street
Indianapolis, IN 46220
Phone: 317-255-8555
Website in progress