Going Local

Indiana Chef Prefers Local Food

Carol Silkes' impressive professional resume encompasses everything from conducting research in culinary tourism, developing programs for international five star restaurants, creating Camp Culinary--a cooking camp for children and young adults, and teaching at the university level. Currently an Assistant Professor in hospitality and tourism management at Purdue University, Dr. Silkes' culinary adventures have taken her around the world but when it comes to preparing great food, she says "go local".

According to Carol, "The secret to a great recipe is to start with great ingredients. The fresher the better! When you start with fresh locally grown ingredients, making food tasty is easy. It takes all the work out of being a chef...okay, maybe not ALL the work..."

For GOING LOCAL WEEK 2008, Carol created three recipes featuring fresh, local, and in-season produce: Herb Marinated Grilled Vegetables with a Balsamic Sauce, Tomato Salad with Honey Mustard Dressing, and Cool Breeze Cucumber Salad. Her recipes, which can be found in the Summer Recipes Section of the site, are easy and healthy.

Few of us will ever have the the training and experience required to be recognized as a Certified Executive Chef like Carol is, but with the bounty of Indiana produce and her delicious recipes, we can all cook like one! 

Photos: Grape tomatoes ripening in the Dirtpatch Gardens
            Certified Executive Chef Carol Silkes

GOING LOCAL Like It's 1877

If you're invited to or hosting a barbecue this month, you may want to offer a beverage that will have your friends and family going local like it's 1877 by serving "shrubs". Made with in-season crushed berries, sugar or honey, vinegar, cold water, and sometimes laced with rum, a shrub was the go-to drink of our forefathers when they wanted to relax and refresh after a day's hard work in the hot fields. I know the drink sounds a bit harsh with the vinegar in it, but the slightly sweet/almost imperceptibly tart drink will be a pleasant surprise to your taste buds and provide a perfect counterpoint to your meal's spicy BBQ sauce.

To give the drink a little more sweetness and some fizz I like to use ginger ale in place of the water. If you want a less sweet drink, you can use club soda.

Shrub syrup can also be used to glaze grilled pork or chicken (brush it on the meat during the last few minutes of grilling) or to make a vinaigrette (whisk one tablespoon of shrub syrup with 3 tablespoons of olive oil).

The recipe for blackberry shrub syrup and directions for making the shrub drink can be found in the Summer Recipes Section of this site.

Terre Foods Co-op Begins Membership Drive

Memberships are now available for the Terre Foods Cooperative.

You can find out more about becoming a member and/or download a membership application here. Or stop by the Terre Haute Downtown Farmers' Market table and pick up some information about this new and exciting member-owned market that will be coming soon to our Indiana local food scene.

80 Years of Apples

Tuttle Orchards began as Tuttle Fruit Farm in 1928 when founder Roy Tuttle planted ten acres of apples on the Tuttle homestead in Greenfield, Indiana. The business was originally a fruit wholesaler but over the years it has transitioned to a public venue with 22 varieties of apples growing on 4750 trees. In addition to nationally award winning apples and cider, the orchard sells produce, flowers, and homemade caramel apples in the farm store which is open year round. The orchard is still owned and operated by the 3rd and 4th generations of the Tuttle family. A popular destination for families and apple lovers, the orchard hosted over 80,000 visitors last year.

On September 6 the orchard will host their Anniversary Orchard Festival celebrating 80 years of business. The event will feature an apple u-pick, corn maze, tours of the farm, and antique tractors.The Anniversary Orchard Festival falls on the last day of GOING LOCAL WEEK 2008--what a great place to take the family or a group of friends to celebrate Indiana local food!   

Tuttle Orchards
5717 North 300 West
Greenfield, Indiana 46140
www.tuttleorchards.com
info@tuttleorchards.com
Phone: 317-326-8488

Photo: Courtesy of Tuttle Orchards
Front Row: Helen Roney, Mike Roney, Ruth Ann Roney, Tom Roney
Back Row: Elizabeth Roney, Frank Roney, Sarah Roney, Thoma Roney

GOING LOCAL WEEK WEAR

Seventeen days to GOING LOCAL WEEK 2008 and counting!

Give a shout-out to local food and perk up your end of the summer wardrobe with a GOING LOCAL tee or tote.

You'll find lots of GOING LOCAL wear and other fun items in the GOING LOCAL Cafepress Store.

Garlic Harvest

We harvested garlic on Saturday evening. Five hundred heads and still counting. The unexpected cool August weather made it pleasant work. After we dug it all up, we spread the garlic on the front porch of the barn to dry and after a while, we'll hang it in the barn to finish drying. There'll be no garlic braids though since the garlic we grow is hardneck garlic rather than softneck garlic. Although the hardneck has a shorter shelf life than the softneck, we prefer it for its flavor. Most of the garlic you'll find in a supermarket is softneck garlic because it stores for a longer time. So, if you see hardneck garlic in the farm or farmers' markets now, get some while you can. You'll really notice and appreciate the flavor difference.Once you've had fresh garlic whether from your own garden or an Indiana producer, it's hard to go back to anything else. If you want to grow some of your own garlic, it's pretty easy to do. Garlic is a "happy plant" and thrives on its own once planted. We plant ours in mid-October each year for an early August harvest the next .
On Sunday, to celebrate our garlic harvest, I made a one pan chicken dish that's sure to become a favorite of any garlic lover. It was a very local supper made with a chicken from across the street, Seldom Seen Farms potatoes, and our own garlic and rosemary.I would try to tell you how good it was but words will not do it justice. Not that the recipe was that innovative. It wasn't--it was pretty simple. But the fresh, local, and in-season ingredients, as always, took the dish from good to great. You'll find this one pan supper recipe in the Summer Recipes Section of this site.

Viking Lamb Brats

Last night my husband made this hearty manwich for supper using  Viking Lamb brats that we picked up earlier in the day at the Carmel Farmers Market. He paired the perfectly seasoned brats with the first of our garden's tomatoes and some of our favorite quick pickles. Proudly dubbing it a "GOING LOCAL" sandwich he asked that I share it with you.

If you're planning on having a get together during GOING LOCAL WEEK 2008, you might want to build your menu around this mouthwatering sandwich. The warm brats, the cold crunchy pickles, and the juicy tomatoes are a trio of party worthy local Indiana fare. 

It's Ratatouille Time!

There's nothing more beautiful that the burst of color that August brings to our gardens and markets as the summer harvest comes into full swing. But if you have a garden, that "burst" can sometimes be overwhelming as your vegetable production kicks into overdrive. Apparently the French at one time had the same problem and they solved it by creating one of my all time favorite vegetable dishes-ratatouille.

Ratatouille originated in the French region of Provence. My guess is that some chef or creative home cook took one look at the mountain of summer vegetables he/she was faced with one morning and figured out a way to deliciously combine them. Traditionally the dish uses all the usual summer veggie suspects--eggplant, zucchini, yellow squash, tomatoes, onions, and bell peppers along with garlic and fresh herbs. Every cook has his/her own personal take on how to best prepare ratatouille. Some cook all the vegetables together until they almost melt into each other and others cook the vegetables separately, combining them at the last minute to retain the vegetables' unique individual flavor and crunch. Some use lots of different herbs while others use only basil. And the amounts of vegetables used will vary from person to person--usually depending on what they found at the market or in their garden that day.

This is a very versatile dish. You can eat it hot, cold, or at room temperature. It's a great side dish for grilled meats or fish. Fabulous with a roasted chicken. You can put it over pasta or your favorite cooked grain for a main course or serve it as an appetizer with grilled bread or crackers. And if you have a few tablespoons of it leftover, it makes a great omelet filling. Ratatouille is packed with healthy vegetables and is so good and good for you. I make it in large batches and freeze it in one cup freezer-safe containers to enjoy in the winter.

You'll find my recipe for ratatouille in the Summer Recipes Section of the site.

Photo: Ratatouille ready vegetables from the Dirtpatch Garden and my friend Joe's Garden

GOING LOCAL with Indianapolis Woman Magazine

Many thanks to Indianapolis culinary journalist and host of the popular radio program Too Many Cooks! Patti Denton who featured some of my favorite summer recipes in her FOOD column in the August issue of Indianapolis Woman Magazine.

Patti and I will be chatting it up about GOING LOCAL WEEK 2008 on Too Many Cooks! on WICR (88.7 FM) from 9:30 -10:00 a.m. on Wednesday, August 20th. It's a live show with call-ins. We'll be talking about local food, sharing recipes, and whatever you call in and ask about! Should be lots of fun.

Countdown to Indiana's GOING LOCAL WEEK 2008

It's official! Indiana's GOING LOCAL WEEK 2008 will be held during the week of August 31-September 6, 2008. The event supporters are asking all Hoosiers to eat one Indiana local food at each meal during that week in the hopes of encouraging Hoosiers to make "eating Indiana locally grown and produced foods the norm, not a novelty". The event supporters include the GOING LOCAL site, Purdue University New Ventures Team, Office of Building Better Communities at Ball State, Indiana Cooperative Development Center, and the Purdue Extension.

Earlier this week, press releases about the event were sent to Indiana media representatives, chefs, producers, and local food retailers encouraging them to hold events or special promotions during that week. You can find a copy of that release in the GOING LOCAL WEEK section on this site.

The first Indiana chef to step up to the plate with a creative local food promotion for that week is Chef Ian Harrison at Carnegie's Restaurant in Greenfield. He'll be featuring a series of wood fired gourmet pizzas at the restaurant during GOING LOCAL WEEK 2008. Each day the pizza topping will feature an Indiana locally produced cheese, meat, and/or vegetable by a different local supplier as well as herbs grown by the chef himself.

Check the GOING LOCAL WEEK 2008 section on the site often for information about other events and promotions for this fun and food filled week!

Indiana Pork Chops and White Peach Salsa Cruda

I love pork. Ham, bacon, chops, ribs, tenderloins, sausages, butts, and burgers...bring 'em on. I can never have too much of the "other white meat".

The first thing we do when we go to the Boone County Fair is head straight for the pork burger line where, under the careful eye of the legendary pork Meister Bob Dull and our awesome Boone county pork producers, those burgers are grilled to perfection each and every time! It's a pretty safe bet that when we visit the Indiana State Fair next week that my husband and I will wander over to the Pork Tent right after my husband receives a Hoosier Homestead Award. As a kid, my husband raised hogs on his family farm to help put himself through college. So, he holds a tender spot in his heart (and stomach) for Indiana raised pork.

During the summer we like to grill pork chops-usually serving them with whatever vegetable is fresh from the garden that day. Last Sunday we grilled some thick chops and, as you may have guessed if you've been reading this site for a few days now, I had some white peaches on the kitchen counter. Inspiration struck (right after I had a Peach Blender Martini...coincidence... I don't think so) and I whipped up a White Peach Salsa Cruda to go along with the chops. All modesty aside--WOW! The crunchy cool salsa paired with the sizzling juicy pork would make any of the 3,000 Indiana pork producers Hoosier proud!

The salsa and martini recipes (including a kid and designated driver friendly version of the martini) are in the site's Summer Recipes Section.

Photos: White Peach Salsa Cruda
             Peach Blender Martini

A Very Local Cocktail: Fresh Peach Margarita

When life gives you lots of lemons...make lemonade. When your orchard gives you lots of peaches...make margaritas! Sweet with just a hint of lime, these frosty local fruit inspired cocktails are the perfect way to say "welcome to our party" while Indiana peaches are in season.

You'll find the recipe in the Summer Recipes Section of this site.

Esta bueno!

Photo: One of the hundreds of white peaches being harvested now at Dirtpatch

Blueberry Corn Muffins

I am amazed at the short time it takes to go from fruit abundance to scarcity in my kitchen. Just last week, I was overwhelmed with 10 pounds of blueberries. Now, after making blueberry honey jam, freezing them, and enjoying them every morning for breakfast, I'm left with only a few cups of those gorgeous berries. Sure, we could just eat them for the next few days for breakfast, but I wanted to do something more with them. Something that would send those all-too-short season berries out in a blaze of glory!

A few days ago as I was making white corn muffins for breakfast, I had some of the berries in a bowl on my kitchen counter and tossed a cup of them into the batter. A star was born. The  slightly grainy texture of the corn muffin complemented the sweet creaminess of the berries. Served while still slightly warm, a generous slather of butter and a drizzle of local honey sent these beauties over the top. What a great way to say "Good Morning"! 

When you make these muffins, use an Indiana produced flour and cornmeal for maximum freshness and flavor. I used New Rinkle Organic Pastry Flour and Bonneyville Mills White Cornmeal. You'll find the recipe in the Summer Recipes Section of this site.

The Zen of Certified Organic Indiana Raised Lamb

It's no secret that I love to visit farmers' markets. The only problem is that it takes me forever to walk through one. It's never enough for me to simply stop and buy something. I want to chat and learn more about the product and producer. I always leave these conversations educated and inspired.

A few weeks ago at the Trader's Point Farmers Market, I struck up a conversation with Tom Zennie, co-owner  with his wife, Nancy, of Zen Sheep Farm in Cloverdale, Indiana. We got on the topic of how to make kibbe. Several years ago, I was introduced to a kibbe by a friend of mine whose father was Syrian. It's unusual to find anyone who can talk in-depth about kibbe. But Tom delighted me with his knowledge and enthusiasm for both the dish and his certified organic raised lamb.

I spoke with Nancy this week who told me that their journey into raising certified organic lambs started in 1982 when they moved from Boston to Indiana for Tom's post-doctoral work. They rented a farm house in New Richmond. One day, a neighbor told Nancy that she was going to a livestock auction and asked if she wanted anything. Nancy jokingly told her to bring her back some lambs. That afternoon, the neighbor called Nancy to come over and pick up her lambs. Nancy felt she had no alternative but to take the lambs and raise them. When people came over for dinner, they raved about the lamb and told Nancy and Tom they should sell the meat. So, they bought a flock, began to raise the meat commercially, and were certified organic in 1996. Their commitment to raise certified organic meat was fueled, in part, by their growing family and a desire to feed their children healthful food. 

After Tom's post-doctoral work was completed, the couple moved to Michigan and continued to organically raise and market lamb, pork, ducks, and chicken. But in 2003, a job change for Tom challenged the couple with a move to Indiana. Their biggest concern was their ability to retain their certified organic status when they moved the flock. After a long search, they found land that had been a wildlife habitat in Cloverdale where nothing had been done to the ground for 17 years. There they've established Zen Sheep Farm where they raise certified organic lamb and certified organic rocambole garlic.

The flock is fed a 100% plant based feed formula which was developed by Tom whose credentials in organic farming are extremely impressive. Zen Sheep Farm's certified organic lamb is USDA inspected, GMO free, and is raised without hormones or antibiotics. The lamb is sold by the cut as well as whole or half lambs. You'll find their lamb at several Indiana retail outlets and the Traders Point Farmers' Market.

I used their ground lamb to make ground lamb pita sandwiches. The lamb cooked up beautifully and was deliciously sweet. You'll find that recipe in the Summer Recipe section of this site. Additional recipes, including one for Tom's favorite way to make a grilled leg of lamb, can be found on the Zen Sheep Farm site.

Tom and Nancy are delighted with the customer response to their lamb and plan to increase the size of their flock in the coming year. They love having visitors to the farm and welcome everyone to come out and visit.

Zen Sheep Farm
Tom and Nancy Zennie
4963 E CR 900 S
Cloverdale, Indiana 46120
Phone: 765-795-5526
www.ZenSheepFarm.com
ZenSheepFarm@zensheepfarm.com 

Peach Sorbet

I wasn't going to post this until next week, but to withhold the recipe for this incredible peach sorbet for even another minute when Indiana peaches are in season would just be too cruel. I like my sorbet straight up but you can always top it with a few in-season blueberries or blackberries and a sprig of mint. And you can layer it with vanilla ice cream for a beautiful TAH-DAH dessert.

The recipe for the easy to make sorbet and the layered dessert are in the Summer Recipes Section.

Did I mention how good this is if you thaw it just a bit and enjoy it as a beat the heat slushie? The brain freeze is worth every luscious sip!

Richmond's Second 100 Mile Potluck Scheduled for August 6th

On July 2, 2008 Progressive Richmond-Wayne County sponsored a 100 mile radius potluck. I'd tell you all about it, but I'd rather let the fun and inspiring video of the event speak for itself.

The group is planning a series of these suppers with the next one scheduled for August 6th at 6:30 p.m. Anna Lisa Gross, one of the event coordinators, says to "just show up" and bring a dish made with local food to share with the group. She asks that you bring your own utensils and plates. Children are welcome.

As you can see in the video, there was something delicious for everyone at this fun event including several meat and produce inspired dishes, in-season local berries with custard, and homemade ice cream. But one of the standout items, according to Anna Lisa, was Matt McKimmy's Squash Patties which were made with local squash, eggs, cheese, and onions. She said they disappeared almost as quickly as they were placed on the buffet table. Now that it's officially squash season in my garden, I'm going to have to try his recipe this weekend.

Anna Lisa said that everyone had a great time getting to know each other and learning a little bit more about the abundance of Indiana local food in and around the Richmond area. If you want more information about the next potluck or how to organize one of your own, contact Anna Lisa (annalisa144@gmail.com ).

Blackberry and Dark Chocolate Turtles

Fresh, ripe, just picked blackberries paired with dark rich chocolate. No other words are needed. Head directly to the Summer Recipes Section!

CityFoods Needs Volunteers for Planning Committee

City Foods is developing a strategy for a not-for-profit downtown grocery store in Lafayette. The store will feature locally grown foods, crafts, and workshops. They're looking for volunteers to serve on the planning committee. If you're interested in helping out and/or receiving emails about their project's progress send an email to cityfoods@wineskinpress.com. 

Farm to Table Dinners will Benefit Indiana's Terre Madre Delegates

To help Slow Food Indy's Terre Madre delegates with the cost of travel to Italy for Terre Madre 2008, some of Indiana's most innovative chefs will be hosting a series of Farm to Table dinners in July through early October.

Participants in Terre Madre will travel to Italy to learn about sustainable food production from other farmers, chefs, and educators from around the world. Upon returning to the Hoosier state, they'll put their new ideas and skills to work to further strengthen the Indiana local food shed.

To find out more about the scheduled Farm to Table dinners and see the mouthwatering menus visit the Slow Food Indy Blog. You can purchase tickets for the dinners here.

Calling All Indiana Food Artisans

If you're an Indiana producer of a specialty food item, it's not too late to apply for the Indiana Artisan Program. The selected producers will have their chosen products showcased at various statewide events and retail outlets plus receive training and support to enhance the further success of their businesses.

The deadline for the next round of judging is Friday, August 8th, 2008. Click here for an application.

If you know an Indiana producer who might be interested in this program please send them this post. It's a great opportunity for them!

Indiana Apples in July

If you've looked for apple recipes on this site, you've probably noticed that they're in the Fall Recipes Section to coincide with the Indiana apple harvest. Well, I stand corrected. Last week, Robert and I were in our orchard and looked at one tree that had never produced before. It was loaded with apples and the bees and beetles were swarming the fruit--a good indication that the fruit was sweet smelling and probably ripe. At first I thought it was impossible but we picked a few and tried them. Much to our surprise, they were ripe. We'd forgotten that this tree was a Yellow Transparent apple tree (you would think that I kept better records of what varieties we planted in our orchard, but I don't). A quick bit or research confirmed that those apples were ready to be harvested.

Originating in Russia and introduced in the late 1800s to the United States, the Yellow Transparent apple, which matures in mid-July, is best for apple sauce and pie filling. So, last week I made a batch of applesauce and froze some apple pie filling. That applesauce was the best I've ever made. The texture of it was rich, the color an ivory yellow, and the sweet/tart taste addictive. It's my understanding that this variety of apple is fairly common in old farm fields and somewhat hard to find in commercial orchards. If you know of a commercial Indiana orchard producing these apples, let me know so I can share the information with everyone. If you are an applesauce or apple pie lover, you don't want to miss out on these!

Preserving Basil

The scent of fresh basil just sings "summer time" to me. As delicate as it is beautiful, basil will be the first herb in my garden to succumb to the fall frost. So, I am always looking for ways to preserve it for use later in the year.

There are a number of techniques for preserving basil but the three most successful for me are: drying, making pesto with it, and a technique I learned last year for layering it with Parmesan cheese and then freezing it. All three work very well.

You can dry basil by cutting a branch of it and hanging it upside down in a cool, dry place until the leaves are dry to the touch and crumble easily. Once dried, remove the leaves from the stems, discard the stems, and store the slightly crumbled leaves in a glass jar with a lid in your spice cabinet. The dried basil can be crumbled into stews, soups, sauces, and stews.

Of course, making pesto is a great way to preserve basil. I like to freeze the fresh pesto in ice cube trays to make individual servings of pesto or, as I call them, "pesto-ettes" to use all winter long.

I've tried freezing basil  by wrapping it tightly in rolled parchment paper with poor results--ending up with brown slimy leaves after thawing it out. But, last year I came across a new way to preserve basil by layering it with Parmesan cheese and then freezing it. I had great luck with that process and will definitely do it again this year. The thawed out basil was about as close to fresh as I've ever seen using a freezing technique.

You'll find my pesto recipe and instructions for preserving basil in Parmesan cheese in the Summer Recipes Section of this site.

Photo: Basil in the Dirtpatch herb and edible flower garden

Fast and Easy Pickles

Last night we harvested about 3 pounds of pickling cucumbers, came back to the house, and in 15 minutes flat made a few quarts of refrigerator pickles. My only problem? Having to wait the 4 days for them to be ready to eat!

If you think pickling is difficult, this recipe from COOKING LIGHT magazine will change your mind. These refrigerator pickles are crunchy, mildly spicy, slightly sweet, and so easy to make. All you do is thinly slice the cucumbers (be sure to use the thin skinned, small Kirby cucumbers which pickle especially well) and the onions, boil vinegar, sugar, and some spices, put the veggies in a bowl or canning jars, pour the pickling liquid over them, cover, put them in the fridge, and impatiently wait for 4 days to enjoy them.

If you decide to make these pickles, I suggest you double the pickling liquid amount. It seems I never have enough if I only make one recipe of it. Also, I find the cucumbers benefit from a 5 minute soak in a sink full of ice water before they are sliced.

Cucumbers should be in the markets this week. Enjoy!

Photo: A baby Kirby cucumber in the Dirtpatch gardens

New Leaf Farms, LLC

Ed and Heather Devlin call their recent lifestyle change "an adventure for the whole family". An adventure that so far has included moving their residence from Fishers to Lebanon and starting New Leaf Farms, LLC in February 2008.

Yesterday afternoon, I visited with Ed and his two toddlers while his wife Heather was selling their pesticide-free and herbicide-free produce at the Plainfield Farmers Market. While I toured the greenhouses and planted fields which are less than 10 miles from my home, Ed's daughter kept me supplied with freshly picked, perfectly ripened blueberries from their berry patch. The blueberries are a joint venture between New Leaf Farms, LLC and LIFE Farm, LLC (which is owned by Indiana's organic gardening guru Jeff Evard and his business partner Art Sherwood). The blueberry bushes were purchased from an Indiana organic farm that went out of business and reestablished at New Leaf Farm. Jeff, who is well known for his beautiful certified organic produce grown in Bloomington, Indiana, has become Ed's mentor and is helping him develop a strategy for the farm and his business.

The Devlin's grow 16 varieties of tomatoes, lettuces, hot and sweet peppers, melons, carrots, beans, onions, herbs, blackberries, and blueberries. They currently sell their produce at the Plainfield Farmers' Market, Zionsville Farmers' Market, Traders' Point Creamery Farmers' Market (fruit only), and Gatewoods Vegetable Farm.

Ed says he learns something new everyday and is enthusiastic about the initial success of the venture. He hopes the farm will be a thriving business through which they can "feed our family and our community". Judging from their passion, commitment, and products, I think they're off to a great start.

New Leaf Farms, LLC
Ed and Heather Devlin
2575 S 200 E
Lebanon, Indiana 46052
newleaffarms@ilines.net
Phone: 765-482-3225 and 317-695-7117

Photos: Picture perfect produce growing at New Leaf Farms, LLC 

Find Indiana Local Food Fast

It's berry season! Many of our state's blueberry U-picks are opening this week; and blackberries, raspberries, gooseberries, dewberries, and just about any other berry you can dream about are beginning to ripen.

To find berries at an Indiana U-pick, farm market, or farmers' market near you, visit Indiana Market Maker where you can search for these beautiful seasonal fruits and a whole host of other locally grown and produced foods by city, county, or state. You'll find the Indiana Market Maker site easy to use and very helpful for locating Indiana local foods and producers in your area.

We just started to harvest our blackberries for this year. Here's my favorite recipe for them: Pick, rinse, eat. Repeat!

Photo: Freshly picked blackberries from the Dirtpatch orchard

You Can!

When does a local food lover start thinking about what to make for dinner in December? NOW! With the summer harvest coming on strong it's not too early to begin thinking about preserving those beautiful fruits and vegetables for winter use.

If you have never canned food before, trust me, it's not that hard to do. It's a little time consuming, but it's not difficult at all once you know a few basic techniques. Just get a copy of the Ball Blue Book of Preserving and a home canning kit in the next week or two and spend some time getting familiar with the equipment and book's contents which include very user-friendly step-by-step instructions for food canning, freezing, and drying.

I didn't preserve foods up until about 10 years ago, so it's never too late to learn. If you have a friend or neighbor who knows how to do this, ask if you can spend sometime in the kitchen with her or him to learn the basics. You might also contact your county's Purdue Extension Office to see if there are food preservation classes being offered in your area. And The National Center for Home Food Preservation's website and Purdue's Extension Publications are full of great information for the first time canner.

Preserving your own food is worth the effort. You'll be rewarded with delicious, nutritious food all winter long.

Noshing on Nasturtiums

If you've ever wanted to grow an edible flower that takes very little effort, thrives on neglect, and is versatile in your kitchen let me introduce you to the nasturtium. These beautiful annuals love full sun, nutrient lacking soil, and can easily be grown in pots as well as small garden spaces. They like to be watered on a regular basis and do not do well under drought conditions. I've grown them both in my garden and in pots on my back patio with equal success.

Nasturtium blossoms range in color from pale, creamy peach to deep burgundy. As you can tell from the pictures, I tend to favor the bright orange and yellow ones. The leaves are generally a deep green although some varieties now have variegated leaves. And, depending on your preference, you can choose compact plants for a garden spot or trailing ones which are especially pretty in hanging baskets.

Both the blossom and leaves of the nasturtium are edible and have a slightly peppery flavor. As the summer goes on and the days become hotter, the flowers and leaves will become more spicy . I use the flower petals to punch up the color in a green salad, decorate cakes and cupcakes, float on a cream soup, and finely dice them to add to rice for a fun and conversation starting side dish. The leaves, which look like little lily pads, can be used in salads and they're also great when used instead of basil in your favorite pesto recipe. You can also finely chop the leaves and add them along with some of the finely chopped petals to cream cheese and use it on tea breads or crackers. The chopped leaves and petals can also be added to mayonnaise, with a bit of finely chopped garlic, for a sandwich spread. Just use the flowers and leaves sparingly in your recipes. A few tablespoons of leaves and flowers will be more than enough for a cup of cream cheese or mayonnaise.

Nasturtiums usually start producing around the first of July and will continue to produce blooms until the first frost. One of my favorite ways to preserve nasturtium flower petals is to make a nasturtium lemon butter which I then freeze for use later in the year and to give as gifts. The colorful butter can be served on a piece of grilled chicken or salmon, over mashed or baked potatoes, on savoy muffins or biscuits, or tossed with your favorite cooked vegetable. You'll find my instructions for making the butter and a recipe for a nasturtium rice side dish in the Summer Recipes Section of the site.

Photo One: Nasturtium Blossoms from the Dirtpatch Garden
Photo Two: Nasturtium Lemon Butter-almost too pretty to eat

Foraging Fever

Vince Fischer has been foraging for food for as long as he can remember. When he was a toddler, his mother would take him with her to pick dandelion leafs for dinner salads. He would often help his uncle pick and clean the dandelion flowers which his uncle used to make wine. As he grew into his teens, Vince continued to hone his foraging skills searching for edibles in the local countryside and wooded areas near his home.

At the age of 18, he moved to Indiana from Minnesota and for the past 50 years has been foraging the northern portion of the Hoosier state. In the spring he still harvests dandelions as he did years ago and picks wild strawberries, in the summer you'll find him delighting in gathering black raspberries, and in the fall he'll forage for nuts. He and his wife feast on in-season wild mushrooms and freshly picked field greens. One of his prized delicacies is prickly pear cactus which he finds growing wild in northern Indiana and likes to eat raw, in salads, or make into jam. His finds provide many tasty treats for the couple's dinner table, but he cautions that those new to foraging team up with an experienced forager to learn how to identify what's safe for human consumption. It's taken Vince years to learn what's edible and what to leave behind. The results of not knowing how to identify the truly safe foods, Vince cautions, can be deadly.

Vince is a life-long learner and still enjoys accompanying other experienced foragers on walks to benefit from their wisdom. "After all this time, I'm still excited when I'm introduced to a new forage delight, but as you might have guessed, the dandelion is still my favorite." Vince is now passing down his knowledge to the next generation, and his two grandsons, Reece and Logan, frequently join him on his trips. In fact, they are now often the ones to initiate the activity which Vince says "gets me off the couch and into the woods". 

Vince is a purist when it comes to preparing his foraging trips' harvests. He likes to keep things simple to let the flavor of the food shine through. When asked about a favorite recipe, Vince had a hard time choosing one but finally decided to share his recipe for "Sheep Sorrel Pie" which you'll find in the Summer Recipes Section of the site.

The best part of foraging according to Vince is the strong and loving relationship it has helped him build with his children and his grandchildren. "I can't remember the last time I went foraging with them and didn't have them telling their friends about the experience and how much fun they had." he told me in an email last week. "Sharing the journey is the ultimate reward of foraging for local wild foods in Indiana."   

Photos: Vince and Reece Fischer admire their bed of transplanted local cacti
            Logan Fischer bravely handles stinging nettles

Iron Chef Competiton: Local Food Battle

Move over Morimoto! On this coming Thursday, July 10, Indianappolis Ivy Tech Culinary students will be battling it out in their own version of Iron Chef as they prepare cold appetizers to be judged by a panel of culinary experts at the 38th and Meridian Farmers' Market. 

The students will be able to use any of the fresh, local, and in-season foods available at the market that day for their creations. The competition begins at 5:30 p.m. Come on out and see whose " Indiana Local Food" cuisine reigns supreme!

Photo: Fresh. local and in-season: sugar snap peas

Order Your Thanksgiving Turkey NOW!

Last November I received a number of emails from site visitors seeking local turkeys for their holiday dinners. Unfortunately, as many of our poultry producers will tell you, November is generally too late to be looking for your local Thanksgiving bird.

If you want to make sure you have an Indiana raised turkey reserved for Thanksgiving 2008, contact your local producer in the next week or two with your order.

Marie's Tree Top Sour Cherry Jam

Last Sunday Robert came into the kitchen carrying a small white plastic bucket of sour cherries.I could tell just by looking that there was something special about them. They were almost translucent and a much brighter red than any we'd been picking from our trees. He placed them on the counter and said, "Will you make jam with these?" I'd not been planning on making any sour cherry jam this year and we had just had that very conversation at breakfast in the morning, so I wondered why this request was now being made.

My husband is a man of few words. In the fifteen years that we have been together, I've learned that when he says something that I may find a bit curious there's always a deeper meaning behind it. He explained that these cherries were special and just had to be made into jam. When I pressed him a bit further, he told me that the cherries in the bucket were picked from the very top of the tree. He had never been able to harvest from the cherry tree tops before because the birds always got to the fruit before we did. This year was different and he was able to get a full bucket of them. But I knew there was something more than availability of the fruit, so I asked why I just shouldn't pit and freeze them like I'd done with the rest of the harvest earlier in the week. Finally the answer came, "Because, " he said handing me the small bucket, "my Mom always made jam with the fruit from the top of the tree. She said it was the sweetest because it was the most difficult to get."  And with than answer, I knew his mother, Marie, was right--the hardest things to get sometimes are indeed the very sweetest.

Photo: Robert's harvest of tree top cherries

Eat Your Greens!

At 3 (that's right THREE) calories, 51 mg. of calcium, and off the charts when it comes to vitamin A content at a whopping 2700 I.U.s per one half cup raw, chopped, Swiss Chard is my go to veggie for a healthy side dish. With chard so abundant in the markets and our garden right now, I am always looking for new ways to fix it.

I combined chard with chickpeas last night and it was a big hit. Pairing the crispy, pan sauteed chickpeas with the flavorful chard made for a delicious and easy side dish in about 15 minutes.

Try this one at home tonight! The recipe's in the Summer Recipes Section on the site.

Earlham College Student Creates Local Food Guide

Ben Hastil became so passionate about supporting local food systems after reading Michael Pollan's book The Omnivore's Dilemma that he decided " to see if it was really possible to eat locally from the food shed around Earlham College in Richmond, Indiana". The then college junior majoring in Peace and Global Studies, read the book in one of his environmental classes last semester and after doing some research not only decided it was possible but wanted to preserve the information he found for the local residents.

So, in three days during a pressure filled finals week, he created A Local Food Directory for Richmond, Indiana which includes a listing of producers within a 30 mile radius of the town. The user friendly guide's format is similar to the Wisconsin Network for Peace and Justice Fair Trade and Local Food Directory, a project that was part of an internship that Ben had with the Network during their directory's development.

Ben told me that he hopes the directory will achieve a few important objectives. First and foremost, he wants to inspire Richmond citizens to eat locally by providing them with the resources to do so in their community. But he also hopes his work will inspire others in Indiana to create similar directories for their towns. According to Ben, not only is it possible to eat well by choosing locally grown and produced foods, it's a critical step toward building safe, sustainable, and self-reliant food systems in our country.

Congratulations to Ben for developing this well-designed directory and for being an inspiration to others to do the same. If you have comments about the directory, Ben would like to hear from you. You can email him at hastibe@earlham.edu. 

Fire and Ice Chicken Wings

If you're looking for a crowd pleasing, easy to grill meal this holiday weekend, look no further than my husband's Fire and Ice Chicken Wings. Made with flavorful local chicken, these wings have just the right amount of heat and take less than 30 minutes to grill--leaving you more time to kick back, relax, and enjoy some well deserved time off with your family and friends.

You'll find Robert's recipe in the Summer Recipes Section of the site. Have a safe and happy holiday weekend!

Photo: Perfectly grilled chicken wings

Miniature Sour Cherry Crumbles

A few weeks ago my friend Bea decided to go through her kitchen and give away some of the items she no longer used. She invited me over to see if there was anything she was ready to give up that I might want. Well, as they say "one woman's trash is another's treasure". Among the things I happily took home were a large oval baking dish, two ironstone bowls, an Italian vase, and six little tin pie pans.

As I've mentioned before, I am not a pie maker. I simply do not have the ability to make a great crust despite my many efforts to do so. But those tins were just so cute. I wanted them to have a good loving home. And, wouldn't you know it--I soon found a perfect use for them.

Faced with the abundance of sour cherries in our orchard this past week, I made miniature cherry crisps in four of the tiny pie pans and froze them for what I thought would be some nice desserts during the colder months. I envisioned my husband and me sitting on the floor by the fire, personal pie pans in hand, happily recalling what a wonderful summer it had been as we dug into the delicious crisps while watching the snow falling outside. So much for that plan! We just ate the last of them last night. I should have know that they wouldn't last very long given my weakness for desserts.

I made this crumble topping with all whole wheat flour instead of the usual white/whole wheat mix. Both Robert and I liked the slightly heartier texture of the topping and we agreed that we felt a bit more virtuous eating the crumbles especially since they were topped with thickened vanilla yogurt. You'll find the recipe for  my Miniature Sour Cherry Crumbles with Vanilla Yogurt Cream in the Summer Recipes Section of this site.   

You've Got Kale!

Eating raw kale might not sound very tasty. But, every time I serve this salad, I get rave reviews (yes, even from my husband) and requests for the recipe. I wish I could take credit for creating it, but all applause for this incredibly healthy and delicious dish goes to the Raw Food Coach Karen Knowler.

Right now kale is abundant in our garden and at the markets so it's the perfect time to make a big bowl full of this good and good for you salad. The recipe is in the Summer Recipe Section on the site.

Kale is full of calcium and raw kale has a mere 33 calories per cup. How great is that?

J.L.Hawkins Family Farm

Most people think of produce when they hear the term CSA but the CSA offered by J.L. Hawkins Family Farm near North Manchester, Indiana is a full meal deal. Recently featured in the May/June 2008 issue of Farmers' Markets Today in an article titled "The Market is Hot for Good Chicken", Hawkins' CSA includes a weekly allotment of vegetables from May through October, 50 weeks of eggs, 20 pastured meat chickens, a fresh Thanksgiving turkey, half a grass fed hog, and a quarter finished grass fed beef. The farm also offers non-share sales of fresh and frozen turkey, pork, beef, and chicken. The CSA is so popular that 2008 shares have completely sold out but orders are now being taken for Thanksgiving turkeys and non-share meat sales.

A Lutheran minister, Jeff utilizes the 99 acre farm to help other ministers improve their leadership skills. He likens the care of the farm to the care of the congregation saying that both need to be sustainable and consciously cared for in similar ways.

As a farmer and an educator, Jeff has had to face many challenges over the years. But perhaps none as difficult as the loss of his mentor, best friend, and father, Glenn Hawkins who passed away earlier this year. The farm is now under the care of Jeff and his son Zach who continue Glenn's work as they face the first year without him by their side in the fields. Recalling how his father taught him how to work the land Jeff noted, "My Dad led by quiet example...he was a formidable presence in our lives." It is with faith and fond memories that Jeff now fills his father's shoes and moves forward to carry on his legacy at J.L. Hawkins Family Farm.

Second Photo: Jeff, Glenn, and Zach Hawkins

Young Chefs Offer Local Food Cooking Demos

On June 28 at the Orange County HomeGrown Farmers Market , Jessee Gerkin, KD Hudson, and Ian Brown, three young chefs from Bedford North Lawrence High School, will be demonstrating their award winning culinary skills using in-season, fresh, locally grown produce and herbs purchased that morning from the market. To round out their culinary offerings, they'll get their proteins and grains for the dishes they'll be creating from the Lost River Market & Deli.

They're a group worth watching. In March this year, these three talented individuals were awarded a gold medal for best entree from the ProStart/Family, Career, and Community Leaders of America Culinary Arts Competition in Indiana. They'll now go to the national competition in Orlando, Florida in July. With less than 2 months of team training under their aprons, the three students impressed the judges with mouthwatering dishes and walked away with a top honor. So come and wish them well in the nationals as they "go local" on Saturday. Who knows-- you just might be watching the next Emeril Lagasse or Julia Child in action! Get there early--they'll be giving out free samples of their creations while they last.

Photo: Fresh, local and in-season: Kale

Great Meatloaf

Years ago when I was working full time and attending graduate school in the evenings, I made a meatloaf every Sunday night. I would cut the meatloaf into five portions and make a sandwich to eat each evening as I drove to classes after work. I did that for nearly a year. But, despite the steady diet of cold meatloaf sandwiches, I never tired of it and still love it today. I'm always on the look out for new meatloaf recipes.

In May, I got a call from one of the participants who attended one of the Indiana Farm Sustainability Tours which included a visit to Royer Farms and a lunch prepared by Executive Chef Kris Kraut from the ButtonWoods at Sycamore Farms. My friend said the meatloaf served at the lunch was wonderful and wondered if Chef Kraut would part with the recipe. A quick e-mail to Kris resulted in getting the recipe which is posted on in the Summer Recipes Section of this site. This is a MEAT loaf. Made with Royer Farms lamb, beef, and pork with no binder except for some finely diced vegetables, it's hearty, flavorful, and sure to please the carnivores at the table. The sauce is also outstanding. Made with local honey, tomato sauce, brown sugar, and a hint of cumin, it's smoky and sweet. A perfect complement to the meatloaf.

I served the meatloaf for supper last week with sauteed onions and yellow squash from Seldom Seen Farm and had plenty of meatloaf leftover for a nostalgic cold sandwich the next day. 

Borage

This exquisite flower is from a borage plant in my herb garden. Borage is an annual herb that is easily grown from seed.

The borage leaves are prized in Italy as an edible green and used often in ravioli fillings. I'm working on a ravioli recipe using the greens and if it turns out as I expect, I'll share that recipe with you soon. But in the meantime, I'll use the flowers to decorate salads, tea sandwiches, and flavor water. The flowers, which taste like cucumber, are the first flower I usually give to someone if they have never tried an edible flower before. They are always a delightful surprise to the taster.

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