my-indiana-home.com Summer 2011
Thai Beef Burgers Summer recipes spice up cookouts and picnics
Here's the Scoop Indiana churns out ice cream for small farms, national brands A magazine for Indiana Farm Bureau members
Hidden Gems at the Indiana State Fair
summer 2011 Features
Hidden Gems In addition to the midway and big-name entertainers, the Indiana State Fair offers some unexpected attractions
Raising the Steaks Family farming is well done at Dougherty Beef
Hereâ€™s the Scoop Indiana churns out ice cream for everyone from small farms to national brands
Farmerâ€™s Daughter Bakery, USS Indianapolis and more
18 Travel IN
Terre Haute is the crossroads of hospitality and culture
24 Eat IN
These summer recipes are ripe for cookouts and picnics
IFB answers questions about teen driver insurance
31 IN the Garden
Learn how to help shade gardens flourish
32 IN Focus
10 Summer 2011
Reader photos sent in by you
On the cover Grilled Thai Beef Burgers Photo by Jeffrey S. Otto my-indiana-home.com
Volume 1, Number 3
A magazine for Indiana Farm Bureau members
Connect to your food, your farmers and a uniquely Hoosier lifestyle Food Travel
Home & GardenMy 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
Editorial Project Manager Jessy Yancey Copy Editor Jill Wyatt Audience Development Director Lisa Battles Proofreading Manager Raven Petty Content Coordinator Blair Thomas Contributing Writers Kathleen M. Dutro, Kim Galeaz, Cris Goode, Susan Hayhurst, Colletta Kosiba, Carrie K. Patterson, Kim Ranegar, Jessica Walker Media Technology Director Christina Carden Senior Graphic Designers Jessica Manner, Vikki Williams 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 Web Project Manager Noy Fongnaly
Web Design Director Franco Scaramuzza Web Designer II Richard Stevens
Indiana State Fair Will you be attending the Indiana State Fair this year? Check out our video of the fair, along with our guide to the fairâ€™s hidden gems, at my-indiana-home.com/fair.
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
Dairy Fun Facts Celebrate National Dairy Month in June by learning milk and dairy trivia, such as how milkmen got their start, the secret to making milk stay fresh longer and more at my-indiana-home.com/dairy-fun-facts.
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
Coming Soon: Email Newsletter Get recipes, Indiana events, farm facts, travel ideas, gardening tips and more delivered to your email inbox once a month by signing up for our newsletter at my-indiana-home.com/newsletter.
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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. My Indiana Home (ISSN 2157-1465 USPS 249-880) is published quarterly by Indiana Farm Bureau Inc., 225 S East St Box 1290, Indianapolis IN 46206-1290. Controlled circulation. Subscription price of $2 per year included in the dues of Farm Bureau members in Indiana. Periodical postage paid at Indianapolis, Indiana and additional entry points. Postmaster: Send address changes to My Indiana Home, 225 S East St Box 1290, Indianapolis, IN 46206-1290. Member Member
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IN Box We 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!
We try and work beans into our diet as often as possible and this [Asian Sweet and Sour Bean Salad recipe, My Indiana Home Spring 2011] was a wonderful diversion from the winter chilis and soups. It has excellent taste, texture and color. Living with a diabetic who is on a weight-loss diet, I made some minor changes the second time. The changes did not appear to harm the original recipe much and reduced a few carbs and calories. I reduced the sugar by half to 1/3 cup and the oil to a single tablespoon. I used sesame oil for the flavor punch. The calorie counter recipe analysis tool that I use gives both versions an “A” rating. Thank you for a solid recipe that will stay a favorite in my kitchen.
Facebook Poll: We asked: What are you looking forward to most about summer?
Ruth via my-indiana-home.com
I received my copy of My Indiana Home last weekend and enjoyed many of the articles, especially the one on Fort Wayne, where I live and grew up. I also work at the Allen County Public Library, so I was also happy to see you mentioned the Genealogy Center. Unfortunately, you have our website wrong. It should be either www.genealogycenter.org or www.acpl.info. Thanks for the article. I thought it was great. And, on a personal note – I like the new format of My Indiana Home. It is much more compelling and interesting to read. Great job. Roseann Coomer Communications and Development, Allen County Public Library, Fort Wayne
This recipe [for buffalo chicken dip, my-indiana-home.com] sounds so delicious; just a little different way of preparing it from the one that I have used. I love to try new recipes out on my co-workers. They will try and eat just about anything.
no more snow gardening outdoor activities
48% Gardening 29% Hiking, camping and other outdoor activities 19% No more snow! 4% Indiana State Fair
This magazine is just fantastic. It is truly an “Indiana Home” feel when I read through it. It covers just the right amount of information without having to spend a lot of time reading. Keep up the good work. Cindy Cyr via my-indiana-home.com
Do you have a question about something you read in My Indiana Home? Send questions, feedback and story ideas to email@example.com. Summer 2011
Fresh From the Farmer’s Daughter Local ingredients come together with a fresh and everchanging menu at the family-owned Farmer’s Daughter Bakery and Café in Princeton in southwest Indiana. Sarah Wolfe and her husband, John Sherfield, are the owners and chefs of the restaurant. They support the Indiana farming community by buying local – from sandwiches featuring local meat and produce to the eggs used in their bread and other baked goods – in addition to growing some ingredients themselves. The Farmer’s Daughter is open for lunch daily and dinner on Friday and Saturday nights. The eatery is available for catering. Call (812) 385-8900 to learn more.
Did you know that the sugar in corn begins to turn to starch as soon as it is picked? The longer you keep it around, the less sugar it will have when you eat it – thus losing its flavor. That’s why Rodney and Virginia Johnson never sell sweet corn that hasn’t been picked the same day. The third-generation farming family owns and operates one of the largest garden centers and produce stands in Indiana. Johnson’s Farm Produce is located in Hobart with a second location on Highway 30 in Valparaiso, both in the northern part of the state. On their 350 acres, the Johnsons grow several crops, including sweet corn, which they pick three to four times a day to ensure they’re selling the kernel at its sweetest. Stop by on Saturdays in July when the Johnsons cook and give away free ears. Find out more by visiting the Johnsons’ website at www.johnsonsfarmproduce.com.
Remembering the USS Indianapolis Photo Courtesy of indianapolis radio league
On July 30, 1945, the USS Indianapolis – which had, just days earlier, delivered the world’s first atomic bomb to the island of Tinian – was torpedoed by a Japanese submarine in the Philippine Sea and sank in 12 minutes. Of the 1,196 men on board, about 900 survived the initial attack, but only 317 survived the harrowing four days spent at sea before they were discovered. The USS Indianapolis National Memorial, honoring those aboard the doomed ship, is located on the north end of the Canal Walk in Indianapolis. Each year in late July, the city hosts a reunion for the survivors of the worst naval disaster in U.S. history. Learn more by visiting www.ussindianapolis.org.
Why Do Renters Need Insurance? If you rent an apartment or house, your apartment complex’s or landlord’s insurance probably only
covers the building where you live – not your belongings. As a tenant of a rental property, if you experience a loss situation, such as a break-in, fire or covered weather event, a renter's insurance policy allows you to recover the value of the damaged or stolen items. If someone is injured in
your home, renter's insurance will help protect you in the case of a liability lawsuit. Contact your local Indiana Farm Bureau Insurance agent to learn more about renter's insurance at a cost of just pennies per day.
Indiana Farm Bureau
* blog spotlight
Beyer Beware Leah Beyer describes herself as a Starbucks-slurping, Coach bag-toting, fulltime working, coupon-clipping mom who is married to a retired dairy farmer. And she’s bringing her “strong-willed, ambitious, overcommitted and loud” personality into homes around the country with her blog, Beyer Beware. A participant of the Real Farmwives of America and Friends and a supporter of Indiana’s Family of Farmers, Beyer shares stories about her family, recipes (including step-by-step instructions on how to make the dishes), and photos of her two kids, husband, dog and her sometimes messy house. The self-proclaimed working mom offers commentary of her daily life and the hilarious situations she seems to get herself into, as well as recommending other Indiana blogs that she frequents. Check out her blog at www.beyerbeware.blogspot.com.
Wonderful Watermelon Harvested between July and Labor Day, the watermelon is the most consumed melon in the United States. More than 6 percent of all watermelons grown in the nation each year are harvested in Indiana. Each season, more than 7,500 acres of watermelons are grown in Indiana and Illinois. Here are a few more fun facts about watermelons: • The watermelon fruit is about 90 percent water. • More than 1,200 varieties of watermelon are grown worldwide. • Watermelons vary in size from the 5-pound Sugar Baby to the 40-pound Jubilee. • A watermelon takes 80 to 95 days to become full-grown, and it is ready to harvest when the part of the rind touching the ground changes from white to pale yellow. • Scientists believe the watermelon originated in tropical Africa. • Packed with antioxidants and other nutrients, the watermelon is high in vitamins A, C, B-1 and B-6. Sources: Illiana Watermelon Association, the National Watermelon Association
* save the date
Competition Is Smokin’ Nothing says summer like great music, good company and watching professional and amateur barbecue teams compete for a grand prize of $10,000. The third annual Smokin’ on the River BBQ Competition in Jeffersonville, Ind., is a national contest sanctioned by the Kansas City BBQ Society and an automatic qualifier for the American Royal and Jack Daniel’s barbecue competitions. Join barbecuers of all levels of expertise and the judges on June 17-18 at the corner of Spring Street and Riverside Drive. For more details, visit www.smokinontheriverbbq.com.
In addition to the midway and big-name entertainers, the Indiana State Fair offers some unexpected attractions
Indiana Farm Bureau
Story by Kathleen M. Dutro, Managing Editor, Indiana Farm Bureau Photography by Antony Boshier
hether you’ve gone every year or you’ve never gone before, if you look, you’ll find that there are a lot of hidden gems at the Indiana State Fair. “I learn something new that goes on every year. Every year,” says Andy Klotz, publicity/media relations manager at the Indiana State Fairgrounds. The 2011 fair runs Aug. 5-21, and it will of course include a glittering midway, delicious food, big-name entertainment and livestock shows. But there also will be some unexpected attractions. So before the hustle and bustle of the fair gets underway, let’s take a stroll around the fairgrounds and look at some of these hidden gems.
Maybe it’s a bit of an exaggeration to refer to something the size of a train as “hidden,” but even some fair regulars may not be aware that you can ride to the fair in one of the Indiana Transportation Museum's historic (and air-conditioned) passenger trains. The WFMS FairTrain operates every day of the fair, taking fairgoers the 11 miles from Fishers Station to a stop just a few yards from the fairgrounds. The cost is $13 for adults, $6 for children ages 3 to 12, and free for children two and under. Find out more from the Indiana Transportation Museum, 317-773-6000, www.itm.org. Hook’s Drugstore Museum & Soda Fountain houses a fascinating collection of drug store artifacts and memorabilia – and it’s one of the few
places where you can still get a real chocolate soda along with other old-time treats. Hook’s is open daily during the fair and selected weekends the rest of the year. Learn more at www.hooksmuseum.org. The Department of Natural Resources building brings a little bit of the country to the city. There’s a butterfly garden, a campfire featuring foods that vary from s’mores to samples of wild game, and the Fishin’ Pond, where the DNR offers fishing lessons. “They get a little lesson, and then they get hands-on experience,” Klotz explains. See the 2011 state fair brochure for a full listing of events. On the night before the big hot-air balloon launch, there’s a bit of magic known as the Night Glow. At dusk,
Most attendees know the Indiana State Fair for its popular rides, games, and livestock and equestrian competitions, but dozens of lesser-known attractions and activities are well worth the visit. Fairgoers can get shuttle rides from soybean-fueled tractors, which celebrate the 2011 theme, the year of soybeans. Summer 2011
Photo Courtesy of Indiana State Fair
Photo Courtesy of Indiana State Fair
balloon pilots inflate their balloons, which are then lit from beneath by the fires provided by their hot-air tanks. It’s absolutely beautiful, and it also gives those interested a chance to talk to the balloon pilots one on one. Visit the Farm Bureau building on the north side of the fairgrounds for free popcorn – but also activities including the Follow Me Barn Tours. These free tours of some of the fair’s livestock barns will be offered the first two weeks of the fair.
Clockwise from top left: An exhibitor works on a wagon restoration project at Pioneer Village, which celebrates its 50th anniversary in 2011; the Little Hands on the Farm exhibit shows kids how their food gets from farm to table; balloons light up the summer evening at the Night Glow; kids catch on quickly during fishing lessons at the Department of Natural Resources Fishin’ Pond. Indiana Farm Bureau
Here are a few more lesser-known fair finds: • The food stands operated by Indiana’s various commodity organizations offer highquality food at good prices, and the proceeds benefit local farm groups. There are traditional favorites, such as beef rib-eye sandwiches and pork burgers, and unexpected fair food, such as the “beef sundae” (mashed potatoes topped with roast beef, gravy, corn and cheese) from the Beef Tent and grilled cheese sandwiches and ice cream from the Dairy Barn. • Outstanding paintings and photographs from amateurs and professionals are on display at the Home & Family Arts building for your enjoyment. Some are even for sale, so you could conceivably eat a corn dog and buy art for your home while within sight of the midway. • The Pioneer Village has added a stage called The Opry House. Among the entertainment shown there is an old-time radio show, similar to the WLS National Barn Dance of the 1930s.
Discover more fair activities and attractions, such as the State Fair Old-Fashioned Pancake Breakfast and the horse and mule hitches, at my-indiana-home.com/fair.
Cousins Zach Dougherty and Abby Nichols run Dougherty Farm Fresh Beef in Franklin, Ind.
Indiana Farm Bureau
Steaks Family farming is well done at Dougherty Beef
Story by Kim Ranegar Photography by Antony Boshier
ougherty Farm Fresh Beef in Franklin, Ind., produces enough freezer beef each year that it could host a burger cookout for the entire city of Terre Haute (population 59,900) with leftovers. As impressive as that is, the Dougherty family prides itself more on quality than quantity, raising Black Angus cattle on their 2,000-acre, third-generation family farm.
Returning to Roots “There’s something special about working a family farm – all these generations have worked it, grown it, improved it,” says Abby Dougherty Nichols, who started in the beef business in 2004 with cousin Zach Dougherty. Both graduated from Purdue University with agriculture degrees, returning to the farm to combine education with experience. Today they each live within a mile of the family farm, where they also raise corn, soybeans, and a little hay and wheat. The cousins’ grandfather, Floyd Dougherty, was born near the current Summer 2011
farm, which he purchased in 1961. He farmed his entire life, aside from the four years he served in World War II. While the farm may have been in the family for half a century, progress hasn’t passed it by. Seed technology helps increase their yield, while an easy-tonavigate website for Dougherty Farm Fresh Beef benefits customers. High-Quality Care and Diet Embracing the best of the old with the new is the secret behind Dougherty Beef. They’ve chosen to raise Black Angus cows for their high quality and superior marbling. “Quality is more [important] than the breed. How the beef is cared for and fed makes a big difference,” Nichols says. “It’s not uncommon to find me out there petting on them.” Dougherty cattle – those processed for freezer beef – are fed a grain-based diet using corn grown on the farm, which reduces feed costs. But Nichols notes that the main reason their beef is grain-fed as opposed to 100 percent grass-fed is to
Beef Fun Facts • Indiana has more than 19,000 sites engaged in beef production with a total of 960,000 head of cattle. • A steer weighing 1,000 pounds will produce about 1,600 hamburgers. The average weight of a steer at Dougherty Farms is 1,200 pounds. • The average American consumes about 66 pounds of beef per year. • More beef is consumed on Memorial Day than any other day of the year. The Fourth of July and Labor Day typically tie for the second most popular beef-eating days. • Beef is filled with nutrients including protein, iron, zinc and vitamin B12. Source: www.FarmersFeedUS.org
There’s something special about working a family farm – all these generations have worked it, grown it, improved it.
From top: Nichols says it’s not uncommon to find her petting the cattle; the Dougherty farm also raises corn to feed the animals in winter.
enhance the quality of the meat for her customers. “We do our best to raise a premium product, and a corn-fed diet helps to aid in marbling and overall taste of the beef,” she explains. “The cattle also simply love the corn!” The beef cattle are also fed hay and grass, as well as a soybean-based supplement to add protein to their diet. Nichols’ “mama cows,” on the other hand, enjoy a diet of hay, grass and, in the winter, corn silage. “This
is just where the entire corn plant has been chopped up and fermented in silos,” Nichols says. The family even planted a special turnip crop last year to extend the grazing season. “After August, it is difficult in Indiana to keep a good quality forage or grass for the cows,” Nichols says, noting that they need to save the hay to get through winter and early spring. These cows, she says, need a diet that maintains body weight and supports a healthy pregnancy. Indiana Farm Bureau
The Dougherty Difference The cattle are also raised free of added hormones, implants or antibiotic injections. “We’ve never felt the need to use artificial chemicals in our cows,” Nichols says. “Our cows finish quickly on their own, and working without added hormones makes the meat more tender.” Dougherty beef comes from younger cows – generally around 16 months – and is also dry aged, which means it hangs in a cooler for two weeks before processing, allowing the enzymes to work on the meat, which also increases tenderness. “We work hard to make our beef a better product, and our customers appreciate buying locally,” Nichols says. “People have moved away from the farm and have such an interest in getting a connection back to it.” All Dougherty beef is processed at state-inspected facilities and stored in carefully controlled and inspected freezers to ensure the beef is kept at the right temperature and labeled accurately. Fewer steps from farm to table means a fresh product with few opportunities for food safety problems. Beyond beef, row crops and hay, the Dougherty farm also includes a fertilizer and crop protection retail business. All aspects are family managed by Abby and Zach, as well as Abby’s father, David Dougherty, and Zach’s father, Bruce Dougherty. “It’s probably every farm person’s dream to have their children take away the lessons they’ve learned on the farm,” says Nichols. “Whatever your passion becomes, the lessons and work ethic grown on the farm will help you to do it better.”
Try this recipe courtesy of Dougherty Beef that features flank steak, a lean cut, in a sweet and savory marinade.
Flank Steak with Ginger-Soy-Honey Marinade ¼ cup soy sauce 3 tablespoons honey 2 tablespoons distilled white vinegar ½ teaspoon ground ginger 1 teaspoon garlic powder ½ cup vegetable oil 1 Dougherty Farm Fresh flank steak
Combine the soy sauce, honey, vinegar, ginger and garlic powder in a small bowl. Wisk in the vegetable oil slowly, or use a blender/food processor to combine all ingredients. Lay steak in a shallow glass dish or place in a large zip-close bag. Pour marinade over steak and work the marinade over the entire steak. Allow to marinate for eight to 24 hours. Preheat grill. Brush grate lightly with oil. Place steak on grill and discard marinade. Grill steak until it reaches its desired doneness. Try not to press and poke the steak too much. Take the steak off the grill and tent with tin foil. Allow steak to rest for 10 minutes, as this allows all of the juices to reabsorb into steak. Slice steak across the grain into medallions. Enjoy!
Where’s the Beef? Purchase individual cuts, quarters, sides and more by contacting Dougherty Beef at 317-535-8505 or firstname.lastname@example.org. They process steers in March, April, September, October and December and encourage customers to place orders early to ensure availability. Find out more information by visiting www.doughertybeef.com. Summer 2011
Alan Yegerlehner owns the Swiss Connection, a seventh-generation dairy farm that recently branched out into ice cream.
Indiana Farm Bureau
Scoop Indiana churns out ice cream for everyone from small farms to national brands
Story by Cris Goode
hen it comes to ice cream, do you prefer double chocolate chunk? Is strawberry more your style? What about rocky road? Did you know that your favorite kind of ice cream may be saying something about you? Just when we all were alarmed to find out that our horoscopes may have shifted, websites such as Edy’s IceCream.com come to the rescue, claiming you can tell a lot about people based on the flavors they use to top their cones. The site explains that those who prefer chocolate chip are competitive and accomplished, butter pecan fans are characterized as the perfect workers and those vanilla lovers out there are much more risk-taking than one might think. But regardless of your favorite flavor, chances are good that your ice cream was made here in the Hoosier state. Indiana ranks No. 2 in ice cream production in the United States, second only to California. From small, local farms that produce unique flavors sure to tickle your taste buds to the go-to comfort flavors in our grocery stores that we rely on after a long day, Indiana knows her ice cream.
Indiana’s rank among other states for ice cream production
A Family Connection Alan and Mary Yegerlehner’s seventh-generation dairy farm, the Swiss Connection, is primarily known for farmstead cheese, but they also make ice cream on-site in Clay City, Ind. Customer favorites such as chocolate, black walnut, blackberry, strawberry, butter pecan, vanilla, Mudville (chocolate and peanut butter), and cookies and cream and are among the approximately 1,500 to 2,000 gallons they produce each year. “What is probably most rewarding for us is being able to direct market our products and have a relationship with our customers,” Alan Yegerlehner says. “They know who produces it, and we know who consumes and enjoys it.” While the 100 percent grass-fed dairy does not produce enough butterfat on site to meet both its butter and ice cream demands, the Yegerlehners opt to use a premix made by Prairie Farms – which has a plant in Indiana – and add all-natural ingredients to produce their 20 flavors. The mix – a 2.5 gallon bag of milk, cream, sugar and emulsifiers – is the base to which they add in their ingredients to achieve the taste and quality their
Approximate number of gallons of ice cream produced at the Swiss Connection each year
Major brands producing ice cream in Indiana, including Edy’s and Good Humor
Indiana Farm Bureau
Jeffrey S. OTTO
customers have come to expect. “All of our flavors are made using real flavors. We do not use any artificial colors or flavors,” Yegerlehner says. “Our blackberry is used with all blackberries, not a few berries and then some flavor enhancer.” The Swiss Connection ice cream can be purchased on their farm, at farmers markets and at Moody Meats in Avon and Zionsville, Ind.
Familiar Favorites The well-known grocery store brand Edy’s Grand Ice Cream also has an important Indiana connection: The company is headquartered in Fort Wayne. “Edy’s is proud to call Indiana home because of the amazing people who work at our ice cream plant,” says Rick Benson, Edy’s human resource manager. “We have hundreds of highly motivated, dedicated and skilled Hoosiers who help us churn out millions of cartons of ice cream and frozen snacks each year. They not only ensure we create a quality product, but they continually raise the bar by improving the steps we take to accomplish this.” Summer 2011
Customers are sure to find their favorite flavors among Edy’s 12 premium ice cream flavors and its menu of Slow Churned products, which include 24 light flavors, nine with no sugar added and 11 yogurt-blend options. Edy’s also has a line of fun flavors such as the new Touchdown Sundae, along with favorites such as butter pecan. Limited edition flavors, such as the popular Girl Scout Thin Mint, roll out seasonally. Many more of your family’s favorite ice cream brands are also located right here in Indiana. Prairie Farm Dairies, while headquartered in Illinois, also has a plant in Fort Wayne. And who doesn’t enjoy a Good Humor bar? Many of these summer treats are made in Huntington, Ind. And Kroger shoppers will be happy to discover that Crossroads Farms Dairy’s Kroger brand ice cream is produced in Indianapolis. So, whether you are a lively and creative double chocolate chunk lover, a thoughtful and logical strawberry fan or a charming and practical rocky road loyalist, it is likely that a Hoosier had a hand in creating your favorite tasty treat. my-indiana-home.com
Travel to Terre Haute
The Swope Art Museum displays 19th- and 20th-century works from artists such as Grant Wood, Eva Hesse and Andy Warhol.
Indiana Farm Bureau
Wabash River city is the crossroads of hospitality and culture
Story by Susan Hayhurst | Photography by Brian McCord
ooking for a one-tank summer getaway loaded with festive events, delicious eats and cultural experiences? Bordering the Wabash River in west-central Indiana, Terre Haute’s recognition as the 2010 Community of the Year by the Indiana Chamber of Commerce reflects the great things happening in this river city. Don’t Miss the Party The city’s downtown hums with special events in the summer. Strassenfest, a feast of German foods and drinks, pairs up with polka dancing in April. The annual Strawberry Festival in June features strawberry shortcakes and live music, while Clabber Girl Co. of baking powder fame relishes serving up its Brickyard BBQ Fest in July. If jazz moves you, then grab your lawn chair for Blues at the Crossroads, an annual music festival in September. The downtown farmers market, marked by more than 40 white tents, is open Saturday mornings from June through October. Art Appreciation While visiting Terre Haute, take a leisurely walk and view the many Indianapolis Colts-inspired, psychedelic “Horsin’ Around” sculptures dotting sidewalks and business foyers. Additional outdoor art is located throughout the community, most notably the lifelike “Max Erhmann at the Crossroads”
sculpture, which depicts the early 20th-century poet. Your walking tour should also include the imposing international headquarters for Hulman & Co., parent firm of Clabber Girl and the Indianapolis Motor Speedway. Step inside to view the company’s museum of baking and racing memorabilia, and make a pit stop at the company’s bake shop for mouthwatering breakfast, lunch or pastries.
if you go Summer is the season to visit Terre Haute, which is located right on the Wabash River. Find links to the events, activities and attractions mentioned in this article, as well as a few more getaway suggestions, online at my-indiana-home.com/terre-haute.
The nearby John Ebersondesigned Indiana Theater is one of only seven left of the famed architect’s original 200 theater projects. Visitors can take in the Swope Art Museum, one of the my-indiana-home.com
Kids Experience Farm Life How do you pick corn? What’s it like to milk a cow? These and many other questions about agriculture can be answered when visiting the new Terre Haute Children’s Museum’s farm exhibit. Coordinated by a dedicated group of agriculture professionals and partially funded by the Vigo County Farm Bureau, the exhibit is a hands-on,
interactive opportunity for children and their families to learn about today’s food supply. “Follow Your Food” involves kids starting at a life-size Farmall tractor with a video featuring fun facts about dairy, beef, corn and today’s production farming. An actual Case IH façade sports a touch screen where a child learns about harvesting corn, how farm
equipment works, and how much corn and byproducts Indiana produces. The exhibit also includes a soft-sculpture pig and piglets, as well as a standalone cow where kids can simulate milking. A grocery store and family dining room wrap up the food chain. Learn more about the museum at www.thchildrensmuseum.com. Indiana Farm Bureau
Clockwise from top: Umi Grill & Sushi Bar, named one of the nation’s best small-city sushi spots; “The Flame of the Millennium” sculpture at the Rose-Hulman Institute of Technology; Clabber Girl Museum in the historic Hulman & Co. building.
country’s most recognized permanent collections of American painters including Edward Hopper and T.C. Steele. Additional galleries are located within blocks of the museum. The Historical Museum of the Wabash Valley houses an extensive collection of Coca-Cola memorabilia (Terre Haute is the birthplace of the Coca-Cola bottle) and other Vigo County artifacts. The new three-story Terre Haute Children’s Museum is loaded with science and technology exhibits, a colorful, two-story tree house and kid-friendly activities including a new interactive farm exhibit (see sidebar on opposite page).
A thrilling new addition to the city’s sports lineup is the Terre Haute Rex, a collegiate summer baseball team. The games offer camaraderie and the thrill of America’s favorite pastime in a family-oriented sports venue, Bob Warn Field at Sycamore Stadium. Unique Eats Local and franchised coffee shops and family-owned restaurants are worth visiting when your tummy gets the grumbles. The Coffee Grounds and Java Haute are known for showcasing local artists while
serving up delicate pastries and blended coffees. Saratoga Restaurant’s prime rib is a local favorite, while Stables Steakhouse and J. Fords Black Angus boast a selection of steaks and wine. Umi Grill & Sushi Bar was rated one of the top small-city sushi places in the nation by popular food website Chowhound. And don’t forget Grand Traverse Pie Co., known for out-of-this-world pies and inch-thick brownies. For more information on planning a summer trip to Terre Haute, visit www.terrehaute.com.
Haute’s Higher Education Terre Haute is proud to be home to five acclaimed colleges and universities. Indiana State University, Ivy Tech Community College -Wabash Valley and Harrison College specialize in vocational, business and educational degrees. Rose-Hulman Institute of Technology continues to be ranked No. 1 in undergraduate engineering by U.S. News & World Report. Saint Mary-of-the-Woods College is the nation’s oldest liberal arts college for women. Places to Play The Wabash River provides plenty of summer activities for visitors to Terre Haute. Head to Fairbanks Park to board Joe’s Airboats for a 30-minute scenic cruise up and down the river. Fowler Park, a short drive south of downtown, boasts an authentic 1840s-era village, swimming and fishing lake and campground. The park is also well known for its Pioneer Days reenactment in October. Summer 2011
Member Benefits Did you know that your Indiana Farm Bureau membership comes with exclusive savings? As a member, you can take advantage of the discounts on products and services listed here. For more information on member savings and benefits:
Indy Park Ride & Fly
Great Wolf Lodge
It pays to be a member.
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These summer recipes are ripe for cookouts and picnics Story and recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food styling by Mary Carter
S 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.
ummer sunshine and warm temperatures receive a second place red ribbon in my book as a food-loving dietitian. The first place blue ribbon goes to all the eating events and activities that are the very essence of summertime, such as: 1. Standing over the sink eating a huge, round, juicy red tomato or fresh peach. 2. Eating a big slice of watermelon at a picnic in the park. 3. Having a hot dog or bratwurst – or both – at a ball game. 4. Biting into a butter-coated ear of sweet corn at the Indiana State Fair. 5. Making homemade ice cream with pure, heavy cream. 6. Figuring out whether to make muffins, cake or bread with the abundant harvest of summer squash and zucchini. In between all these requisite activities, you’ll undoubtedly need a dish for a picnic, cookout or family reunion. Make a batch of Corn and Black Bean Salsa to showcase Indiana’s famous sweet corn, which is loaded with phytonutrients for maintaining eye health and reducing risk of age-related macular degeneration. Cooking, which can even be done in the microwave with a couple tablespoons of water or milk for 9 to 12 minutes, releases
even more of these antioxidant properties. Highlight Indiana-grown watermelon and tomatoes with the sweet-salty Watermelon Tomato Salad with Feta Cheese. Watermelon and tomatoes are filled with antioxidants vitamin A and C as well as lycopene, a natural phytonutrient. Remember to always store whole watermelons and tomatoes at room temperature, while cut watermelon should be refrigerated and used within five days. And for a neighborhood cookout, Grilled Thai Beef Burgers are hearthealthy when using ground beef that’s at least 90 percent lean. (Check the label for a 90/10 lean-to-fat ratio; 93/7 ground beef is even leaner.)Spice up protein-rich burgers with flavorful seasonings including garlic, cilantro and fresh ginger root, found in the produce section. Flip the page for these summer recipes, which will keep everyone healthy, happy and coming back for seconds.
Find out how to grill fresh fruits and veggies ranging from pineapples to potatoes, plus more ingredientselection tips, at my-indiana-home.com. Indiana Farm Bureau
slash up to 45% of the sodium in canned beans by draining and rinsing well Summer 2011
use the hearty, dense buns found in the bakery section Zesty Corn and Black Bean Salsa with Lime Cilantro Dressing Makes about 12½ cups (roughly 16 servings of ¾ cup each)
3 cups cooked fresh sweet corn kernels*
2 cans (15 oz.) black beans, drained and rinsed 1¾ cup diced red onion 1½ cup chopped green onion
Grilled Thai Beef Burgers Makes five burgers
1½ pounds extra lean ground beef (at least 90 percent lean)
½ cup + 2 tablespoons soft whole-wheat bread crumbs
1 very large red bell pepper, diced 2 finely minced jalapeño peppers 2 cups diced tomato
1 large egg, slightly beaten
2 tablespoons extra virgin olive oil ¾ cup fresh lime juice
Zest of 1 very large lime
1 large garlic clove, finely minced
1½ tablespoons finely minced garlic 1 tablespoon ground cumin
2 tablespoons finely chopped cilantro
1 teaspoon finely grated fresh ginger root
2 tablespoons Thai chili sauce with garlic
1 tablespoon Thai sweet chili sauce
1 teaspoon kosher salt cup chopped cilantro
Combine all salsa ingredients in a large bowl and set aside. Whisk together olive oil, lime juice, lime zest, garlic, cumin and salt in medium bowl. Stir in cilantro. Pour over vegetables and toss lightly to thoroughly coat all ingredients. Chill several hours before serving. Refrigerate leftovers in covered container. *One bag (16 oz.) frozen sweet corn kernels, thawed, can be substituted.
½ cup very finely chopped green onions
1 teaspoon soy sauce
Juice and zest from one medium lime
5 whole-grain or sesame seed bakery burger buns, split 10 Napa cabbage leaves
Preheat grill to medium. In a large bowl, combine ground beef, bread crumbs, egg, green onion, garlic, cilantro, ginger root, Thai chili sauces, soy sauce and lime juice and zest. Mix well. Lightly shape into 5 half-inch-thick patties. Place burgers directly on greased grill grates and cook until instant read thermometer registers 160 degrees, about 7 to 8 minutes. Turn burgers once while grilling. Serve each burger with two Napa cabbage leaves and bun.
Condiments aren’t really necessary with these flavorful, moist burgers. But just in case you want extra flavor, skip the ketchup and mustard and serve Thai chili sauces, found near the soy sauce in the Asian foods aisle. Go with sweet, spicy or a combination of both. Indiana Farm Bureau
Watermelon Tomato Salad with Feta Cheese Makes about 6 cups (4 servings of 1½ cups each)
4 heaping cups 1-inch watermelon chunks, seeds removed
1½ cups chopped tomatoes or halved grape tomatoes
½ cup quartered and thinly sliced red onion ¼ cup chopped fresh basil 1½ tablespoons extra virgin olive oil 3 tablespoons fresh lime juice ¼ teaspoon freshly ground salt
teaspoon freshly ground black pepper ½ cup crumbled feta cheese (roughly 3-4 ounces)
Combine watermelon cubes, tomatoes, red onion and basil in a large bowl. Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly. Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers.
select whole watermelons that are heavy for their size Summer 2011
Indiana Farm Bureau
Turning Over the Keys IFB Insurance gives answers about teen driver insurance, rewards good grades Story by Carrie K. Patterson, Public Affairs Specialist, Indiana Farm Bureau Insurance
earning to drive is an exciting and scary time for teens and parents alike. If your teen will soon be learning to drive, you’ve probably got a lot of questions. Indiana Farm Bureau Insurance can help clear up the confusion by sharing some helpful information in order to make this new experience a little more exciting and a lot less scary. Knowing When Your Teen Needs Insurance When your teenager is beginning his or her drivers education course, you may wonder if you need to add your child to your Indiana Farm Bureau Insurance auto policy as a rated driver. The answer is no. The law already allows for this particular situation and the risks associated with it. Your own Indiana Farm Bureau Insurance policy already provides coverage for your teenager as long as he or she has a learner’s permit. However, once your teenager passes all necessary requirements and actually receives an Indiana driver’s license, you must add him to your auto policy, even if your teen doesn’t yet have his own vehicle. Because youthful drivers are the least experienced drivers, their auto rates can often be higher than those of their parents. However, Indiana Farm Bureau Insurance is proud to offer our clients great discounts on auto policies, and there is no exception for teenagers who’ve just earned their driver’s license. Summer 2011
Rewarding Young Drivers for Good Grades Once your teen has received a driver’s license, he may be eligible for Indiana Farm Bureau Insurance’s Top Scholar Discount. Through this program, students who maintain a solid academic record while still enrolled in school can earn a discount on an Indiana Farm Bureau Insurance auto policy premium. Full-time high school or college students who maintain a “B” average or better for the two preceding consecutive semesters are eligible for this valuable discount. Qualifying students need to be recertified each year until they graduate from college. Please contact your local Indiana Farm Bureau Insurance agent for more information on adding a new driver to your auto insurance policy or to learn what special rates or discounts your youthful driver may qualify for throughout his or her high school and college years, and to sign up for the Top Scholar program.
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.
Indiana’s First Farm to Fork to Feast Experience Explore a range of small family farms, and savor the food they produce in a unique farm feast experience in historic Noble County. Perfect for groups of 10 or more Visit www.visitnoblecounty.com or call us to arrange your own group tour schedule at (877) 202-5761. Mention this ad and get 10% off your stay at any Noble County bed and breakfast or hotel with your Farm to Fork stay.
4 Islands – 15 Days Maui, Oahu, Kauai and Hawaii … Departs January 2, 9, 16, 24 and 30, 2012. Includes inter-island airfare. Escort on each island. Staying in Oahu, Hawaii (Kona & Hilo), Maui and Kauai. Sightseeing includes Honolulu City Tour with Pearl Harbor, Volcano National Park, Kona Coffee Plantation Tour, Parker Cattle Ranch Museum, Orchid Nursery, Macadamian Nut Factory Tour, Wailua Riverboat Cruise, Fern Grott, plus from more as listed in brochure. So call today and make your reservations. *pp
*Price includes tax and services fees. Call for low-cost airfare prices.
includes inter-island airfare and taxes
Pick Your Week – 1/2/12, 1/9/12, 1/16/12, 1/23/12 or 1/30/12 Call for Information & Itinerary
800-888-8204 Carefree Vacations Since 1967
Indiana Farm Bureau
IN the garden
Colletta’s Recommended Shade-Garden Perennials
Follow these tips to help shade-loving flowers flourish
Spring natives: Virginia bluebells, blue phlox, columbine, trillium, squirrel corn, Dutchman’s breeches, wood poppy, geranium, bloodroot Any spring bulbs
Story by Colletta Kosiba
truggling to get grass to grow under that big oak tree? Forget about it; grass needs full sunlight in order to thrive. Save time, effort and money by mulching, planting ground cover or, my personal favorite, starting a shade garden. Remember that shade is not the enemy. Learning which plants are compatible and flourish in low light ensures a great outcome. Shade gardens aren’t as challenging as one might think. My beds are full of trusty perennials that require little effort to gather compliments. The show begins in April with native wildflowers and spring bulbs. I have been humorously called “the shady lady of Hendricks County” when others see the colorful blooms of my low-light gardens. Hostas are the queen of an easy shade garden. An array of 30 hostas, in different sizes, shapes and colors (ranging from yellows to dark bluegreens), are interplanted with eight varieties of ferns for soft textures in my beds. Summer brings white baneberry, Solomon’s seal, Japanese anemone, cardinal flower, astilbe, bleeding
hearts and obedience plants. Shades of green, white and purple with variegation are found in the heucheras, lungworts, lady’s mantle and Jacob’s ladder incorporated here and there. Two great blooming perennials, fringed bleeding heart (Dicentra eximia) with small pink hearts and corydalis lutea with its bright yellow flowers are happy to add color from April to September. My special color secret is an abundant planting of caladium bulbs in May. Caladiums, with their delicately marked leaves, provide unbelievable color until the first frost. These tubers must be lifted in the fall. Get a good price on a bulk purchase at www.caladiumworld.com. Make a list of plants to try and get started on your shade gardening journey. Choose your plant colors for a range of greens, purples, whites and variegated leaves. Consider texture and height. Remember, it is all right to start with a few and add more later. In addition to these tips, go online to my-indiana-home.com/ shade-gardens for links to other resources.
Height 2-3 feet: astilbe, cardinal flower, Solomon’s seal, false Solomon’s seal, Japanese Solomon’s seal, bellflower, Japanese anemone, obedience plant, bleeding heart (dicentra spectabilis, which goes dormant in midsummer), white baneberry (pictured left) Height 1-2 feet: lady’s mantle, leopard’s bane, heuchera, lungwort, Brunnera, cranesbill, epimedium, hellebore, Jacob’s ladder Summer blooms: fringed bleeding heart, Corydalis lutea Fall blooms: Japanese anemone, obedience plant Ferns: maidenhair, lady, hay-scented, cinnamon, Christmas (pictured above), ostrich, Japanese painted, beech Hostas (pictured above): anything from the hosta species; light shade to dense shade; heights ranging from 8 to 48 inches.
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. my-indiana-home.com
Worth a Thousand Words The old saying rings true for our reader-submitted photos Submit Your Photos Indiana Farm Bureau members are welcome to submit photos for this page. To submit a photo via email, send a high-resolution JPEG (4x6 inches at 300 dpi), along with your name and location to email@example.com. You can upload your Indiana photos to our website at www.my-indiana-home.com/photos, where you can also view other reader-submitted photos. To submit a photo via mail, send the photo to: My Indiana Home, Reader Photos, P.O. Box 1290, Indianapolis, IN 46206-1290. Due to the high volume of photos we receive, we are unable to include every photo, and if you mail your photo in, we will not be able to return it. So make sure you have a spare â€“ we don't want to lose one of your family treasures!
Photo Submitt ed by Tom Barker,
Photo Submitted by
ed by Kol e and
mark orr, new castl
Beck y Kroft,
d by Fred Hoover,
photo submitted by
Jeri Ziliak , Griff in
Indiana Farm Bureau
Published on May 5, 2011
My Indiana Home magazine's mission is to connect Indiana Farm Bureau members with the food they eat, the Indiana farmers who grow it and a r...