5 minute read
From Local Farms To Our Forks
From Local Farms + Farmer Markets To Our Forks
by Loren Shaum
When growing season gets into full swing, farmers markets open to offer fresh, local products. Many of these farms also supply directly to restaurants— the true farm-to-table experience.
This concept is not new. Having grown up on farms, you always knew where the food came from. More often than not, everything prepared for meals was harvested that same day. Poultry, pork, fruits, vegetables, and eggs were always available.
Farm Programs Vary
In Lake Country, many restaurants promote farm-to-table, and some even call the process farm-to-fork. Alternatively, many folks purchase pre-ordered items from farms that support community supported agriculture (CSA) programs. These programs mostly run through the growing months, but in some cases, through winter months as well. Clay Bottom Farm in Goshen is one farm that depends heavily on its CSA business, but they also supply a number of local restaurants.
Crestview Farm, near Syracuse, has a different model by selling at the farm and online. They feature their beef products that are fed only feed grown at the farm. They can ship anywhere in Indiana.
One of the best outdoor markets in the area is the Whitley County Farmers Market at the courthouse grounds in Columbia City. There, many great farms display their goods. Favorites include Old Loon Farm, which also sells “Jane’s Grains breads,” among other produce, and Goldwood Gardens— both out of Whitley County.
Another excellent outdoor venue is the Kosciusko County Farmers Market, which also attracts a number of local farms.
A smaller venue is the Syracuse Artisan and Farmer Market. A favorite farmer with a great story is Nature’s Farm and Garden south of Syracuse. John and Norma Monik run this small, 7-acre plot, and produce chickens, eggs, beef, flowers, and vegetables. It’s the only place in Lake Country that grows sunchokes (Jerusalem artichokes). These special tubers are wonderful pickled.
The closest indoor venue that draws crowds year-round is the Goshen Farmers Market. Creekside Farm west of Goshen is always there. For years, we’ve bought our Thanksgiving turkey from them, and they are one of the few places where you can get celery root (celeriac). Vera and Dean Witmer run a good ship, and their maple syrup is top shelf. In the fall, they always have ground cherries, so I can make my favorite pie!
Farm Stores
Like Crestview, other farms offer online ordering for pickup later, but several farms have walk-in stores to buy whatever is available. Old Loon Farm and Goldwood Gardens are a couple, but the ultimate farm store has to be Joseph Decuis Emporium in Roanoke. Alice and Pete Eshelman not only own the fabulous Joseph Decuis Restaurant there, but also provide Wagyu meat, Mangalitsa pork, chickens, eggs, herbs, and vegetables from the Joseph Decuis Farm north of Roanoke. Many of their farm products are available at the Emporium.
Another major farm market is Kercher’s Sunrise Orchards in Goshen. Famous for their apples (their cider is the best!), pears, and peaches, it is also a mini-market for other produce and kitchen goods. Every spring, they have morel mushrooms for almost four weeks. They’re brought in fresh weekly— some even from Indiana purveyors. We partake frequently, and I’ve advised a couple restaurants about the source. Kelly Jae’s Lakeside took advantage and added several morel-influenced dishes to her spring menu.
More Farm-to-Table
There’s another location similar to the Joseph Decuis scenario: former Congressman Marlin Stutzman and his brother raise Wagyu beef. When he and partners purchased the former Amish Acres in Nappanee, they created The Barns Farm Table and The Barns Steakhouse. The latter features Stutzman Brothers Meats (Wagyu is on both menus), and if you want to purchase directly, they have a store in Sturgis, Michigan.
Perhaps the one restaurant that maximizes the farm-to-table concept is Westmain Kitchen in Syracuse. This small restaurant is a fixed-price, reservation-only venue and serves only on Thursday, Friday, and Saturday. Jason and Emily Traycoff have a loyal following, but you have to eat what they bought that week— often from the Syracuse market.
There are lots of sources for the goodness from the earth in and around Lake Country. The history behind many of these farms is in my book, “Farmers in Lake Country.” Take advantage of these exceptional local resources, and enjoy some of the freshest food— from farm to your own fork.
photos: shutterstock.com
Farm-to-Table Stores
Sweet Corn Charlie Using farming techniques learned in Israel that maximize land utilization, Sweet Corn Charlie’s farm in Millersburg is a major supplier to local restaurants. The store in Syracuse opened in mid-June. Cook’s Bison Ranch Cook’s Bison Ranch supplies quality bison cuts to many local restaurants. Short ribs are a favorite, cooked low and slow. Ridge Lane Farm Ridge Lane Farms near New Paris packs and delivers to several local restaurants, plus sells at the South Bend Farmer’s market.
Yes, talk to us.
Share your thoughts, ideas, and brainstorms. What would YOU like to see in future issues? This is YOUR magazine. So, talk to me, Goose. sue@lakelifemagazine.com.
Want to share your advertising message? Join our growing, engaged base of advertisers.
Reach out to Steve Meadows for more info. He’ll be happy to hear from you. Promise. smeadows@the-papers.com.
