Tour of the Markets-A visit to the Farm, LaGrange County, Indiana
Traveling across the Midwest to the beautiful countryside of Indiana, I found myself in the heart of Amish country. As the roads narrowed and speed limits slowed down, I also found myself losing interest in cell phone service or air conditioning. Rolling down my window, turning off the radio, and being met by the gorgeous smells….nope, there is the reminder of Amish mode of transportation! Ok, windows rolled up and settling comfortably back into my inner chi, I’m excited to set out on the adventure that comes along with the quest for fresh seasonal ingredients and experiencing the ‘market’ life in this region!
Greeted with a welcoming committee of two legged friends (I bet there were 50 chickens roaming), I pulled over to one of the farm stands. Unlike some of the tours I’ve done in the past, in this region it seems more common to have each farm display their goods onsite, then to bring offerings to a central ‘market’ location. Added bonus, a fun day to drive around and see more than the inside of a pavilion!
Fortunately for harvesting, I was making this trek in early fall, which gave me exposure to both fruits and vegetables!
One of the most enchanting walks in this entire trip was through the large trellises hanging with vines of grapes. Surrounded by flowers, this felt like a secret path, just bursting with fruits!
And boy did it go beyond grapes! While I am partial to my vegetables for cooking, there is a certain aroma when walking through a fruit stand that just cannot be replicated. This stand did not disappoint!
Not to be outdone by its sweet counterpart, the tomatoes this time of year show off their vast array of colors, just waiting for a new recipe to try!
This always brings back memories of fried green tomatoes. And not the fond memories of Grandma’s house. I’m referring to the memory of the time I watched the aforementioned movie and was determined to try to make these, resulting in a greasy version of an unripe tomato-I think I’ll leave this one to the pros, or some wonderful reader to provide expert pointers!
Sometimes, even when experimenting with ingredients, sticking with your ‘fastball’ is a solid strategy. I stocked up on tomatoes, dreaming of the sauces, bruschetta, soups, and salsa I was destined to consume in horrendous quantities this weekend!
As fall started to open up its harvest, the varieties of squashes and gourds was expanding. I always have fun playing with these as they take on such different flavor profiles based on preparation.
Of particular interest here was the eggplant. A tricky vegetable to cook with as a novice, as the spongy texture can quickly become a nightmare if not treated correctly. I had my challenge laid out before me- hosting a few vegetarian eaters for the holidays, so I was determined to expand my kitchen knowledge! I will say, I was quite impressed with the results. Check out this fabulous Spiced Lentils and Pine Nuts over Roasted Eggplant recipe that will satisfy any meat eater!
My criteria for zucchini has changed a bit as I continue trying new ways of cooking, not just taking into account the firmness or color of the vegetable, but also the size and shape. Thinking ahead to the intended purpose of this ingredient, a more narrow or wider version may be more appropriate-zoodles vs hollowed out boats.
I’m biased, obviously, but when a farm is able to produce breathtakingly beautiful garlic, I’m a goner. This basket was one of many, and just stands out as a labor of love.
Not only were these particular homesteads running large operations of farming and agriculture, but there were shelves upon shelves of baked and canned goods to go right along with the produce. With many varieties and combinations, it was apparent that there was so much love poured into each of these jars.
Pictures could not capture all of the shelves, but my little carb lover went nuts for the sheer amount of baked good! Huge cookies of so many varieties sat next to shelf after shelf of hearty bread (hello cheddar jalapeno or roasted garlic sourdough!!).
While it was getting a bit later in the season, I was impressed at how many flowers were still able to grace us with their presence. As you can barely see from the picture, this flower bed is covering the beautiful walkway of grape vines, not only providing beautiful color to the yard but strategic shade for growing.
As my day of farm hopping wrapped up, I was left with many aspects to reflect on. First, I was touched by how welcoming every stop was, with great pride in showing off the farm and operations, as well as sharing favorite recipes or suggestions. Secondly, when driving by a farm ‘stand’, this is often no more to the eye then a large shed. But when taking the time to see behind the fence, the vast extent of these farms was truly awe inspiring. This photo was taken in one of four long green houses, each overflowing with produce. To say labor of love does not do these farms any justice, but I am forever grateful for the opportunity to not only tour these farms, but meet those behind the scenes and appreciate all of their efforts!
When I started this challenge, one of my self-imposed rules was to deviate from my comfort zone of ingredients. A tomato is the backbone of my kitchen, so this really was an unfair advantage. To compensate for that, I tried to keep the tomato in the most natural form possible, transforming it into a dish, instead of using it as an element to another creation. Below are two concoctions that came together very well, both highlighting the beauty of the fruit in its true form.
Sausage and Herb Baked Tomatoes
Heirloom Tomato with Roasted Garlic and Herbed Whipped Ricotta
The peach proved to be a bit more of a challenge than I realized. I have one bonus recipe of sauteed peach with chili powder over pork chops, but the picture was a bit less appetizing (but the flavor worked! Thick slices, drizzle a bit of oil and chili powder over, and add to the sides of your pan while you sear the pork chops-creates a great sweet element to a savory dish!). Most of the ideas that came to mind with peaches were sweet desserts or jams, so I tried to push the elements with combining savory or spicy flavors. This salsa worked really well! I’d love to hear feedback or ideas if you cook with peaches!
Jalapeno Peach Salsa with Chipotle Shrimp
Growing up around agriculture, I have always had a certain vision of gardens and markets based on what I am use to. The more I travel outside of my county and, gasp, outside of my state, I realize just how different this looks based on the region and cultural influence! When I started on this Tour journey, what I expected was a challenge with food I may or may not be comfortable with, and seeing some interesting places. What I did not expect was the exposure to as many people and cultural differences that I have had! I fear I am learning far more than I am teaching, but hopefully you are still with me as I stumble through this journey of discovery, and at the very least, we can break bread together over a really great meal!
Thanks again for tagging along on this journey!
Hannah (your fearless culinary visionnaire)
