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magazine

the apple edition


ta s t e b u d

ta b l e o f contents Going out Indiana Festivals Map See some locations in Indiana hosting fall events.

How do you like them apples? Garwood Orchards in LaPorte, Ind. is a local treasure offering fall fun.

staying in Mug Meals Make single-serving dishes of your choice with a mug and a microwave.

making cider Editor Jessica Thompson tries her hand at making spiced cider.

Reader recipes Rolls, chicken and apple crisp

Food in focus Pumpkins Fun facts about those orange gourds iconic to the fall season.

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tastebud Magazine

Visit theHistoric

C A MM AC K STAT I ON • SODAS • ICE CREAM • SANDWICHES •

TASTEBUD is an Indiana resident’s guide to trying something new and fun with food and drink. From information on restaurants and festivals to tips on gardening and home cooking, TASTEBUD seeks to spur culinary curiosity and exploration at home or out and about.

contributors Editor-in-Chief Jessica Thompson

Contributors Mary Beaver recipes Ashley Dye copy editing

9200 West Jackson Street Muncie, Indiana 47304 (765) 759-3871

Sarah Ellis iPad illustrations Sandy Thompson recipes + modeling

Creative Consultant Pamela Leidig-Farmen

Production Ball State University

This is a Ball State University magazine design class project, created fall semester 2013.


ta s t e b u d

Letter from the

editor Feast your eyes upon TASTEBUD. I’ve always considered myself a foodie. I enjoy trying new things, and I make sure to sample the local cuisine when I’m traveling. But in thinking past all of the personal satisfaction I gain from food, I realize the ways that food positively affects people on a grander scale: Food brings people together. My favorite times of the year focus on my extended family gathering to share thoughts, memories and a meal. Cousins, siblings, aunts, uncles and grandparents line the kitchen perimeter, reminiscing and waiting to fill their plates. Sitting down at the table together and sharing a bottle of wine after dinner makes the holidays memorable and bright. Food bridges generation gaps. As I am starting to live on my own, I find the compelling need to cook. Not just to feed myself, but for sentimental reasons as well. My grandmother cooked nightly for her family. She taught her recipes to my mother, who in turn taught them to me. When I’m standing at the stove, stirring a homemade concoction, I can imagine my mother and my grandmother doing the same thing as they make that same dish. The stained and spotted recipe paper in my grandmother’s handwriting only strengthens that feeling. Even though I am not at home, I still don’t feel so far away. Food builds communities. Dating back to ancient times, communities gathered around a food source. In today’s world that can be translated to strengthening communities using food with outreach. Soup kitchens, canned good donations, nonperishable food drives – those all bring people together and benefit the parties involved. Farmers’ markets and county festivals feature the best food in an area, giving patrons a chance to experience it all in one place. So, readers, take a look inside and see how you can share the joy of food with others.

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go

explore


Going out

FESTIVAL MAP

Explore Indiana with your monthly dose of county festivals. Fall brings many foodcentric fairs; check out the ones below – all of which are free. words | Jessica Thompson

Marshall County Blueberry Festival Thursday, Aug. 29 through Monday, Sept. 2 Plymouth, Marshall County

Valparaiso Popcorn Festival

Enjoy the best of blueberry variety foods such as pies, donuts, ice cream and cheesecake at the Marshall County Blueberry Festival in Plymouth. The weekend-long festival takes place in Centennial Park over Labor Day weekend every year. In addition to snacking on blueberry-flavored treats, festival-goers partake in community races, live entertainment, and a carnival.

Saturday, Sept. 7 Valparaiso, Porter County Orville Redenbacher started his popcorn company at a small mill outside of Valparaiso, Indiana. The Northwest Indiana city celebrates those roots every September with its annual Valparaiso Popcorn Festival. Every Saturday after Labor Day, patrons fill Central Park Plaza in downtown Valpo to feast on popcorn galore, watch a community parade with popcorn-themed floats, and enjoy bands performing on the main stage. Crafts and a 5K run offer even more things to do for the whole family.

Farmers Market at Minnetrista Every Saturday until Oct. 26 Every Wednesday until Oct. 30 then Every third Saturday starting Nov. 16 Muncie, Delaware County

Fishers Oktoberfest at Saxony Saturday, Sept. 28 Fishers, Hamilton County Witten Park in the up-and-coming Saxony neighborhood of Fishers hosts a German fair of fall fun in late September. Fishers Oktoberfest at Saxony is the place to get a fix of bratwurst, sauerkraut, German chocolate and, of course, beer. The daylong event features a beer garden for the 21 and over crowd, plus food vendors, kids’ games and activities and arts and crafts. The Good Samaritans of Hamilton County also accept donations of new toys and canned food during the festival.

Minnetrista plays host to many cultural and community activities in Muncie; the Farmers Market is one event that occurs many times throughout the summer and fall. The semiweekly market features vendors selling fresh produce and locally made food and gifts. Monthly demonstrations include canning workshops on the second and fourth Saturdays of each month, and informational sessions on cooking with sustainable recipes on the last Saturdays of each month.

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BUY local


How do you like

them apples? Story & Photos | Jessica Thompson

oung children sit on their parents’ laps, clutching large plastic drawstring bags. The families ride on a horse-drawn carriage. They all hold on tight as the swaying carriage navigates the uneven ground. The sky is clear and blue, the trees are lush and green. A small windmill turns in the gentle, late summer breeze. The Northwest Indiana weather is most pleasant at this time of the year. The carriage comes to a stop between rows of trees. A yellow sign at the front of the row says “Golden Delicious.” The families exit the carriage and start down an avenue of tall arbors. They’re going apple-picking at Garwood Orchards.

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Garwood Orchards sits on 300 acres, about half of which grows fruit, mostly apples. Rows upon rows of apple trees grow at least eight varieties of apples.


A strong history

A cooler is stocked with apple and cherry cider at Garwoods Farm Market. The market offers free samples of the cider for patrons, but the drink remains one of the most popular seasonal items for the company.

The Garwoods have been in LaPorte County for six generations; Mike Garwood owns Garwood Orchards with his brothers Brian and Tom. Their great-great-great grandfather John Garwood settled in LaPorte County in 1831. John Garwood built a mansion on Small Road, one that still stands today and is less than a mile from the current orchards and market. The Garwood family first farmed their land after World War I; it was mostly grain and livestock farming. Mike Garwood’s grandfather also started selling apples and cider out of the family’s garage, to supplement the profits of their small mechanic shop. In the late 1940s, Garwood’s father and uncles expanded the operation, planting 40 acres of apple trees, farming became their principal occupation. So began Garwood Orchards.

Today’s success

Garwood says the Market products are thought of as “exceptional quality,” like some fruit preserves, and also can be hard to find anywhere else, like pickled quail eggs.

Garwoods Orchards hosts a “U-pick” season every fall, where people can pay 25 cents for a plastic bag, fill it with apples they pick themselves and pay for by the pound.

Today, Garwood and his brothers, along with their staff and laborers, farm over 300 acres. According to Garwood, about 150 of those acres grow vegetables while roughly 175 more grow fruit. While the business got its start growing and selling wholesale produce, a larger part of the business today is retail. From the late 40s to the present day, Garwood Orchards expanded wildly. The business established itself as a community name and a staple for apple cider lovers. However, in the 1990s, small-business and family-owned fruit growers in LaPorte County were struggling to stay afloat and relevant in a time of growth for supermarkets. Garwood attributes the orchard’s survival to its own growth on a retail level during that time. Just down the road from the orchards and farm is the Garwood Farm Market. The original building has been on the property since the 1950s, but has been expanded and updated a total of 13 times, says Garwood. It currently houses the orchard’s onsite produce stand, a bake shoppe that sells Garwood donuts (deep fried and frosted), and a gelato and sorbet bar. Besides produce and Garwood’s originals like the donuts and cider, the Market sells conventional items, but not your everyday brands. Garwood describes the Market’s products as “not mainstream.” “No Kraft Macaroni and Cheese,” he says. Garwood says the products are thought of as “exceptional quality,” like some fruit preserves, and also can be hard to find anywhere else, like pickled quail eggs. “You’d be surprised how many of those we sell,” Garwood says. The orchard’s operations have been heavily concentrated on retail and expansion in the last five years, which is evident by their updated Market and over 300 farmed acres. Still, retail is at the top of Garwood’s list when he explains what makes the money for the orchard. In a good growing year, only 8-10 percent of the apples grown that season will sell for retail. Less than 1 percent of the vegetables will count as retail profit, so that leaves wholesale produce and additional market product sales.

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Garwood says the orchard’s

best feature is that it is still operated and farmed on the

same land as when it first opened

60 years ago.

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Community support Because Garwood Orchards has been in business for about 60 years, it has become a hallmark within the LaPorte County community. Garwood explains how the orchard has maintained community relations over the years Tours, hayrides and apple-picking sessions are scheduled for local elementary school children. Signs along the highway direct drivers which street will lead them to the orchards. Garwoods participate in area farmer’s markets on Saturday mornings, selling a sampling of their range of goods. Some years, the orchard even sets up a grille stand along the midway at the county fair, offering juicy burgers, fresh toppings, and sweet corn by the ear. However, the biggest community turnout Garwoods experiences is its annual Apple Fest, a two-day farm fair held on the Garwood land in early fall. There, people come to pick apples, browse vendors for crafts and gifts, listen to local bands, enjoy a treat from the Market bake shoppe, or take home a couple gallons of cider and a dozen donuts. Garwood says Apple Fest usually harvests a big turnout – especially if the weather is right. With cooler temperatures and autumn-like conditions come more crowds.

LASTING LEGACY Garwood grew up with the orchard. Now as an owner and operator of the business, he can talk a lot about the day-to-day life working there. But on a more sentimental side, he thinks the orchard’s best feature is that it is still operated and farmed on the same land as when it first opened 60 years ago. Six generations and more than 300 acres later, Garwood Orchards is a gem in the Indiana countryside, both to the community it serves, and to the people who make it possible.

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a

an pple a day

sounds pretty good


s t ay i n g i n

MUG MEALS recipes | Provided

c

photos | Jessica Thompson

Ham quiche

ollege students everywhere rely on a diet of mostly pizza and cereal, or dorm food. That subsistence can be fulfilling, but after a while, it can get old. With only a microwave and a coffee mug, a diet with variety can be achieved. Mug meals are the ideal college staple: the perfect size for a single serving of a home-cooked meal in under three minutes. For most mug meals, the preparation time takes longer than the cook time. Try out the recipes below for a full day of quick and delicious microwave meals.

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INGREDIENTS

directions

1 egg 1 1/2 tablespoons milk Salt

1.

Ground black pepper 1/4 of a bagel (or similar amount of bread) 2 teaspoons cream cheese 1/2 slice prosciutto or ham Fresh thyme leaves or fresh chopped chives optional Dijon mustard optional

2.

Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives. Recipe from stltoday.com


meatloaf chilaquiles

INGREDIENTS

cheesecake

ta s t e b u d

INGREDIENTS

directions

1 egg 1 tablespoon milk Salt

1.

Ground black pepper 1 tablespoon sharp cheddar cheese 5 tortilla chips, divided

2.

1 tablespoon salsa Sour cream Queso Fresco optional

Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion. Recipe from stltoday.com

Chopped green onion optional

INGREDIENTS

directions

2 tablespoons milk 1 tablespoon ketchup 2 tablespoons quick-cooking oats 1 teaspoon onion soup mix 1/4 pound lean ground beef or turkey Additional ketchup optional

1. 2. 3.

In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray. Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160째; drain. Let stand for 3 minutes. Serve with additional ketchup if desired. Recipe from tasteofhome.com

directions

1/4 cup cream cheese, softened 2 tablespoons sour cream 1 egg 1/2 teaspoon lemon juice 1/4 teaspoon vanilla 2-4 tablespoon sugar add to taste

1. 2.

Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until served. Optional: Top with fresh fruit, whipped cream and nut meal. Recipe from yourlighterside.com

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A child can be fed with as little as

¢ 50 a day ChildFundInternational


making

c i der The general American definition of cider is the juice from an apple that hasn’t been filtered of fruit bits and pulp that come with pressing the fruit. Sometimes, it also isn’t pasteurized; natural yeasts ferment and introduce alcohol into the cider. Cider differs from apple juice in the sense that apple juice is filtered of pulp and pasteurized before packaging. Cider has been made for centuries – it is certainly my favorite fall drink. I decided to broaden my horizons and say “Cheers to autumn!” with my own spiced cider.

story & photos jessica thompson

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y culinary wanderlust doesn’t just apply to where I go in my car. I also applies to where my mind travels when I want to make something new. I love to take in the flavors of fall, and because I turned 21 recently, I want to try new drinks. So I took my love of apple cider and went to the supermarket to buy ingredients for spiced cider with rum.

To begin making the cider, I brought out my big stew pot for easy stirring. Then, I portioned the spices and bagged them in spice bags, also found at the supermarket.

I used a recipe from The Kitchn, a website offering recipes, kitchen tips, and party ideas. Kitchn’s executive editor and cookbook author Faith Durand offers her take on spiced cider, and I chose that recipe based on its simplicity and the easy access to the ingredients. I found nearly everything at my local supermarket, save for the anise pods, which I substituted with anise seed. I also halved all the ingredients measurements, so I wouldn’t have a lot left over.

According to the recipe, the simmer stage takes 10 to 15 minutes. I let mine simmer a little longer just so the spices cooked more.

Then, I poured the cider into the pot and added the spice bags. I set the heat on medium and watched as the cider began to simmer, stirring occasionally to move the spices around.

The recipe also calls for an orange garnish. I was interested in how the additional juice would affect the flavor. I let a thick slice float in the simmering cider for a few minutes.


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7 Soon, the cider started to boil, and the apple bits in the cider floated to the top, mixing with some orange pieces. I took the cinnamon sticks out of their bag to distribute their flavor more. I let the mixture simmer for another eight minutes, then added half a cup of the rum. After tasting the cider with a spoon, I turned off the heat and poured a serving into my favorite glass mug.

REVIEW I myself prefer cider served hot, so I really enjoyed this recipe. The apple flavor was still the most prevalent, but the rum added a kick as the cider went down. The fragrant cloves and cinnamon

were evident in the aftertaste and the aroma of the cider. The orange added an extra sweetness that I loved. If I could do things differently, I would have bought a better quality of rum (this girl’s on a budget), and I would have looked harder for anise pods. Anise gives off a licorice flavor, and I didn’t taste any of that in my batch of cider after using anise seeds. I feel the recipe was overall a success. The cider was easy to prepare, and I enjoyed what I made. I’d love to use spices more in everyday dishes – this recipe acquainted me with three more spices to try. Now, what to make as my next culinary undertaking?

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SPICED APPLE CIDER

recipe by Faith Durand, executive editor at TheKitchn.com

Ingredients: 1 gallon fresh apple cider 10 cinnamon sticks 5 anise pods 3 teaspoons whole cloves 1 cup extra dark rum (optional) Orange slices for garnish

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Pour the cider into a large pot and simmer with the spices for 10-15 minutes. If you want, tie the spices up in cheesecloth for easy removal later - or just let people deal with cloves in their drinks. Add the rum at the end. Garnish with a slice of orange.


pice up your life (and your food)


reader recipes

RECIPES

Check out these recipes, submitted both from readers and TASTEBUD staff.

BUTTERHORNS submitted by Mary Beaver

Homemade crescent rolls, perfect to accompany any meal Ingredients: 1 package cake compressed yeast 1/2 cup water (warmed to 105ยบF) 1/2 cup hot milk 1/2 cup butter 1/3 cup sugar 3/4 teaspoon salt 1 egg, beaten 4 cups all-purpose flour, sifted extra melted butter for coating Directions: Crumble the compressed yeast into the water in a small bowl. Let the mixture sit for a few minutes, then stir until dissolved. In a separate, larger bowl, pour the hot milk over the butter, sugar and salt. Let that mixture cool to a lukewarm temperature. Add the yeast mixture, egg and half of the flour to the milk

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mixture bowl and beat it well. Add enough flour to make sure the dough will not stick to the bowl. Turn the dough onto a floured surface and knead lightly. Put in a greased bowl, cover and let rise for about 1 hour. After the dough has risen, divide it into fourths. Roll each section out on a floured surface to form a circle 12 inches in diameter. Thinly spread melted butter on the dough. Cut each fourth into 12 triangle pieces. Roll up each triangle from wide end and put the piece, pointed side down, on a greased cookie sheet. Repeat with each rolled triangle piece. Once all are rolled, cover the cookie sheets with cloth and let the dough rise again for 30 minutes. While the dough rises, preheat the oven to 400ยบF. Bake the rolls for 15 minutes, until they are golden brown. Remove them from the oven, let cool slightly and enjoy with your favorite spread or topping.


ta s t e b u d

APPLE CRISP submitted by Sandy Thompson

Tart apples baked with spices and oats for a fall treat. Ingredients: 4 Granny Smith apples, sliced 3/4 cup brown sugar, packed 1/2 cup all-purpose flour 1/2 cup oats 1/3 cup butter, softened 3/4 teaspoon cinnamon 3/4 teaspoon nutmeg Directions: Preheat your oven to 375ºF.

LEMON

CHICKEN EDITOR RECIPE by Jessica Thompson

That classic lemon pepper flavor without the hands-on cooking Ingredients: 1 lb of boneless, skinless chicken breasts 1 lemon 1 teaspoon garlic powder 1 tablespoon lemon pepper seasoning Salt, to taste Any herbs or spices of your preference, to taste – I use oregano leaves, parsley flakes and rosemary leaves Water Directions: Cut the lemon into slices, and cover the bottom of a slow cooker with single layer.

Arrange the sliced apples in a greased 8x8-inch pan.

Add the chicken to the slow cooker, it can be slightly frozen or thawed.

Mix the remaining ingredients in a bowl, then sprinkle the mixture over the apple slices.

Add the rest of the lemon slices, the garlic powder and lemon pepper seasoning. Then, add the salt.

Bake for 30 minutes, or until the topping is golden brown.

Sprinkle in the herbs or spices of your choice, then add water, but no more than 1 1/3 cups.

Once cooled, enjoy a serving as breakfast, lunch, dinner or dessert. (A la mode is good, t00!)

Slow cook on high for 5 hours, adding water if needed. Enjoy with on its own or on a bed of rice or plain pasta.

You can try this recipe with other fruits as well, replacing the apples and using only 2/3 cup of brown sugar, packed: Apricot crisp 34 oz. of canned halved apricots, drained Cherry crisp 21 oz. of cherry pie filling Peach crisp 29 oz. of canned sliced peaches, drained Pineapple crisp 27 oz. of canned pineapple chunks, drained Recipe taken and improvised from Betty Crocker’s Cookbook

Serve only the chicken, but keep the remaining slow cooked ingredients to store with the leftover chicken. Recipe inspired by one similar to blogger UrbanGranolaMom

Your favortie recipes c o u l d b e f e at u r e d i n Ta s t e b u D ! submit them via email to recipes@tastebudmag.com

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food in focus

PUMPKINS That funny orange gourd that adorns porches at Halloween – what’s up with pumpkins? Words | Jessica Thompson

Origin Originating in Central America, pumpkins are part of a vine fruit family called cucurbits. Other crops in the family include zucchini, squash, some gourds. Pumpkins are also distantly related to watermelons and cucumbers. The name “pumpkin” comes from the Greek word “pepon,” meaning “large melon.”

harvest Eighty percent of a year’s pumpkin crop is available in October. The typical American pumpkin is the Connecticut field variety.

edible Traditionally, all parts of a pumpkin have been eaten. The fruit contains potassium and vitamin A. The first pumpkin pies were made by cutting off the top of the pumpkin, removing the seeds, filling the inside with milk and spices and slow-cooking the whole gourd over hot ashes. The flowers from a pumpkin plant are also edible.

decoration The concept of a Jack O’Lantern came from an Irish myth, involving faces being carved into turnips or potatoes. The practice has evolved from scaring away evil spirits with a carved turnip to decorating for Halloween with a carved pumpkin.

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Hearthside suppers Jan. 10 through March 23, 2014 reservations required. Call 1-800-966-1836 to make your reservation

Gingerbread house competition entries due

Nov. 15, 2013 Visit connorprairie.org for an entry form


oliverwinery.com


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