Summer 2013, My Indiana Home

7/30/2019 Summer 2013, My Indiana Home

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my-indiana-home.com

Summer 2013

T My Fsof Diyig

Sm FmsYid Big Sss

A mAgAzine for indiAnA fArm BureAu memBers
http://www.my-indiana-home.com/http://www.my-indiana-home.com/


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http://www.e-farmcredit.com/


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http://www.mhinsurance.com/


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FeaTureS

8The Many Facesof DairyingFrm high-tech rbts t greenerpastures, armers nd innvativeways t prduce milk

12

Greenhouse EffectSmall prduce arms yieldbig success with resh vegetables

utside the traditinal grwing seasn

18

Some Like It HotIndiana reman turns pepperpassin int a business

DeparTMenTS

6 In AlmanacGet a transparent lk atagriculture at the state airsGlass Barn

24 Eat In

Use the favr resh herbst enhance summer recipes

28 Travel In

Indiana pitmasters emphasizethe sweet side barbecue

31 InsuranceIndiana Farm Bureaumembership benets includemre than insurance

32 In the GardenLearn t identiy garden insectsrm helpul t harmul

33 In FcusReader phts sent in by yu

Summer 2013

On The cOverNl Mly w lttc at Plaant Ac

Fam n Clak Hll.Photo by Brian McCord

8

28

24

12

2 myIdi hom Indiana Farm Bureau


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FOODFms Mkt ris

Puzzled ver what t d with that resh eggplant yu picked

up at the armers market r all the squash yur neighbr keeps

bringing ver? Find sme resh inspiratin r summer recipes at

my-idi-om.om/fms-mkt.

FaIr Thee Well

Discver hidden gems at the Indiana State

Fair this August in Indianaplis. Learn mre

at my-idi-om.om/fi.

planT ThIS near ThaT

Did yu knw that planting basil, tmates

and mariglds tgether helps each plant

thrive? Find mre plants that pair well at

my-idi-om.om/omio-tig.

my-idi-om.omConnect to your food, your farmers and a uniquely Hoosier lifestyle

FOOD Travel FarMS hOMe & GarDen MY InDIana

cOnnecT WITh uSlike us on acebook

.m/mm

share your photos

m--m.m/

ollow us on twitter

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watch our videos on youtube

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Brw brrlc rcp

rlvr.c.

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I jst d ti i yo Sig 2013 iss titd esy as pi.

Lisas Pie Shp has been a cmpetitr in the Natinal Pie Champinships

r many years. Shes wn many awards in her divisin the champinships,

and I think her pies are great. I just wanted t let yu knw that Lisas Pie

Shp des nt cmpete directly with Wicks Pies in the Natinal Pie

Champinships they are in tw di erent divisins, therere the

statement that Lisas pie beat Wicks is incrrect.

lid hoskis

American Pie Cuncil

editos ot:Thanks for setting us straight. We recommend that our

readers try both Wicks and Lisas award-winning sugar cream pies,and let us know what they think!

Tis is gt mgi to omot t gt tigs bot Idi

amilies, caring peple, beautiul scenery and hard wrk ethics.

Ky rss

via Facebk

W md t dyd did ggs fo est, d ty w btif!

Ive shared the idea with several my clients!

cy Mipd extsio Fmiy ntitio pogm

Booki, Id.

via email

editos ot:We received word from a few readers that they were unable

to find the link to the dyed deviled eggs atmy-indiana-home.com/deviled.

This Easter has passed, but for future reference, you can also find the

recipe atfarmflavor.com/how-to-dye-deviled-eggs. We apologize for

any inconvenience!

lo tis iss [Sig 2013]. I sw it t my sos os. Im fo

armingamilies, as withut these amilies, we wuld nt have any d.

lis Smit

via Facebk

O fids jst bogt s f go [of Idi m sy] fom

Warsaw, Ind. It is delicius!

Ti Mi robiso

via Facebk

Do yo stio bot somtig yo di My Indiana Home? Sd stios, fdbkd stoy ids to [email protected].

We lve hearing rm yu, whether by email, cmments

n ur website,my-idi-om.om, r even a tweet

r Facebk pst. In many cases, yur ntes can help us

imprve the eperience ther readers r website visitrs,

s please keep them cming!

In BoxvOluMe 3, nuMBer 4

psidt Dn Villwck

vi ps idt Randy Krn

Sod vi psidt Isabella Chism

cif Otig Offi & Ts Mark Sigler

edito Andy Dietrick

Mgig edito Kathleen Dutr

Mktig & pbi rtios Siist Mindy Ree

Wb Dsig/Do Diane Brewer

admiistti assistt Charla Buis

cott Dito Jessy Yancey

poofdig Mg Raven Petty

cott coodito Rachel Bertne

cotibtig Wits Kim Galeaz, Susan Hayhurst,

Clletta Ksiba, Margie Mnin Dmbrwski, Jessica Mz

cti Sis Dito Christina Carden

Sio Gi Dsigs Laura Gallagher,

Jake Shres, Vikki Williamscti Toogy ayst Rebecca Ary

potogy Dito Jerey S. ott

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Stff potog Michael Cnti

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Wb Dsig II Richard Stevens

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ad podtio Mg Katie Middendr

ad Tffi assistts Krystin Lemmn, Patricia Misan

I.T. Dito Daniel Cantrell

aotig Diana Guzman, Maria McFarland, Lisa owens

exti Sty Kristy Duncan

rtioist Linda Bishp

cim Greg Thurman

psidt/pbis Bb Schwartzman

exti vi psidt Ray Langen

S. v.p./Otios Casey Hester

S. v.p./Ss Tdd Ptter

S. v.p./agibsiss pbisig Kim Newsm Hlmberg

v.p./vis cott Mark Frester

v.p./Ss Rhnda Graham

v.p./ext commi tios Teree Caruthers

v.p./cott Otios Natasha Lrens

coto Chris Dudley

Distibtio Dito Gary Smith

Sio Itgtd Mdi Mg Rbin Rbertsn

Ss Sot Mg Sara Quint

My Indiana Home is prduced r the Indiana Farm Bure au

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A MAgAziNe For iNdiANA FArM BureAu MeMBers

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Jents Front PorchRaised on a farm in Shelby County, Jent Campbell has been a

part of agriculture her entire life. Her dad was a full-time farmer,

and her mom, brother and sister-in-law now keep the family

operation alive. Jent and her husband, Chris, live a busy life

raising three kids on their sixth-generation grain and hog farm.

Jent shares her farm andfamily experiences on

her blog, Jents Front

Porch, named because

the front porch is her

favorite place to be when

shes not busy. And while

she always has dirt or

manure on her jeans,

Jent says she is living

her dream life every day.

Check out Jents adventures atjtsfoto.om.

In ALMANAC

Blog Spotlight

Shopping Tip: When buying freshblueberries, make sure they are firm,

dry, plump and smooth-skinnedwith no leaves or stems. Avoidberries that look soft or shriveled.12Indianasranking amongother states

in blueberryproduction

The peakseason for fresh

blueberries runsfrom mid-Juneto mid-August.

Farm Facts

Are YouCovered?If an employee is injured on your farm, are

you covered?

If you farm, protecting your farm

operations is our priority, and that means

helping you understand what you have

and what you need. As a farm owner,

Workers Compensation coverage for

your farm/ag employees is not required.

However, it is important to note that if yourfarm employee is injured while working

for you while performing certain types of

duties, you could still be legally obligated

to provide benefits under Indiana Workers

Compensation laws.

Make sure you have the coverage you

need to fully protect yourself as an

employer. Contact your agent today to

discuss Workers Compensation coverage.

BLUEBERRIES

Most Indianablueberries areplanted in thenorthern third ofthe state, wherethe soil is betterfor growing.

Send suggestions for Indiana events, attractions and

other story ideas to [email protected].

670Acres of blueberriesharvested in Indiana

in 2010

25%Percentage of the

recommendeddaily value ofvitamin C in a

one-cup serving

of blueberries

Share Your Story

http://www.jentsfrontporch.com/http://www.jentsfrontporch.com/http://www.jentsfrontporch.com/mailto:[email protected]:[email protected]://www.jentsfrontporch.com/mailto:[email protected]


9/36

Feeding the WorldWho better to lead the war against

hunger than those who grow the food

we eat?

Operated by the nonprofit Farm

Journal Agricultural Foundation,

Farmers Feeding the World is anindustry-wide campaign with a

mission to rally American agriculture

for the war against hunger, with the

goal of raising at least $20 million

annually for charity and education.

Indiana farmer Kip Tom of Tom Farms

helped launch the campaign and

will act as the farmer spokesperson,

championing the effort to fellow

producers and agribusinesses.

Tom and others involved in the campaign aim to educate the generalpublic about U.S. agricultures role in feeding the world.

For more information or to get involved, visitfmsfdigtwod.og.

TransparentAgriculture

Get a behind-the-scenes look at farm

life at the Indiana State Fairs newest

attraction, the Glass Barn.

Composed of four separate exhibits,the Glass Barn will engage visitors in the

everyday life of a farmer, even featuring

a live video interaction between fairgoers

and farm families in the field. Visitors will

be able to experience rural Indiana

without leaving the fairgrounds.

The exhibit, presented by the states

soybean farmers, will continue to draw

visitors year round as an addition to the

fairgrounds agricultural education program.

This years Indiana State Fair, which willbe held Aug. 2-18, celebrates the year

of popcorn. For more information, visit

i.go/sttfi.

The 2013 festival takes place July 26-27 indowntown Frankfort. For more information,

call (765) 654-4081.

Save the DatejULy 26-27

Dog Days of SummerBask in summers warmth at downtown Frankfortsannual Hot Dog Festival.

This family- and pup-friendly event features dachshund

racing, the greatest American hot dog challenge, a 5K

bun run and walk, live entertainment and more. Bring

your pooch along for some guaranteed fun in the sun.

The Art ofthe MatterGet in touch with your artistic side by

discovering the rich heritage and talentedartisans of northern Indiana on the Art

and Earth Trail.

The trail features seven driving loops for

each county in northern Indiana. Each loop

highlights arts, markets, restaurants and

attractions in the region that are one-of-a-

kind and true to the regions heritage. Pick

berries at a blueberry farm, grab a pint at

a regional brewery or visit a local pottery

studio to watch artists at work before

turning in at a family-run bed-and-breakfast.

For more information on the Art and Earth

Trail, visit tdtti.om.

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From high-tech robots to greener pastures,

farmers find innovative ways to produce milk

sty by s h |Phtaphy by M c

While using a tin pail andthree-legged stool usedto be a common milkingpractice, modern dairy

farms range from large to small, ration-fed to grazing, conventional to organic,

mechanized to robotic.Indianas milk production contributes

more than $743 million to the stateseconomy, according to Jenni Purcell,

communications director for theAmerican Dairy Association of Indiana.

Our Indiana dairy farm families workhard, she says. Our 174,000 dairy cowsproduce 3.8 billion pounds of milk per year.

FrOM cOW TO cOnSuMer

Most of the states 1,300 dairy farms usea traditional mechanized system. Purcellsays the actual milking process takes only15 minutes for the cow. Typically twice aday, the cows file in to the farms milkingparlor. A farm worker sanitizes the cowsudder and attaches the milking machine,which drops off once all the milk has been

collected in the farms refrigerated bulktank. There, its tested to meet state andfederal standards.

Every day or every other day, a tankerfrom the milk processing plant collects the

milk from every dairy farm in a designatedregion. When the tanker arrives at the

plant, the milk gets tested again. Next,its pasteurized to remove bacteria and

increase shelf life and homogenized tomake the milk uniform. The milk is

then packaged, loaded onto trucks anddelivered to local grocery stores.

To make 2 percent or skim milk,Purcell explains, some of the fat is strained

out. Flavoring may be added to producechocolate, vanilla or strawberry milk.

Other milk is made into cheese, yogurt,ice cream and other dairy products.

MIlKInG TechnOlOGYFOr all ITS WOrTh

One northwestern Indiana farm hasset the stage for innovation. Its owners

enthusiastically educate the public aboutdairy life, and all of its 300 Holstein cattle

are born and raised on the farm. However,thats not all that makes it unique.

In 2003, Jones Robotic Dairy in Star Citybecame the first in Indiana, and only the

10th nationwide, to move from conventional

By t nmbs

129average number of cows

on Indiana dairy farms

1,300approximate number ofdairy farms in the state48

hours it takes

for milk to go from

cow to grocery store

The

ofMany FacesDairying

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milking to a robotic milking system.

The decision to convert was a

family decision, says Sammy Jones,a third-generation farmer. Sammy isa full-time employee of the farm, alongwith his wife, Pam, and their oldest

son, Joshua. After much discussionand research, we took a leap of faithwith the innovative technology.

Robotic milking differs from

conventional milking in that thecow is milked on her own schedule.Whenever the cow feels the need tomilk or eat, she heads for one of two

robots in the milking parlor. TheJones herd averages three milkingsper day. No human contact isrequired, and the cows can eat

a high-energy feed while milking.Their food includes some of the cornand soybeans raised on the farms550 tillable acres. (The family alsogrows alfalfa, rye and wheat.)

Sammy says the farms milkproduction has increased by 10 to 14

percent since installing the system.Most conventional dairy farms

milk on the farmers schedule, he

says. With robotics, the stress offinding dedicated employees was

eliminated. Were no longer standingon concrete for four hours a day, and

the cattle are not forced to, either.The other Jones children all play

integral roles on the farm. DaughterChristy does some veterinary work,son Ryan creates the farms art andgraphics, and daughter Amy helpswith the farms popular tours, which

bring approximately 500 visitors tothe farm each year. Other familymembers also help as needed.

We want people to knowour main goals are to care for ouranimals, the soil and water, says

Pam. Farmers are consumers, too,and want the same quality of productson their grocers shelves. We wantconsumers to understand how milkis an essential healthy product neededfor daily diets and helps us live alonger life.

Graze anaTOMYAbout 20 miles south, third-generation dairyman Dave Forgey

dav an Hln Fy, lft, cnvt rv-Vw Fam t a a-f patn n 1992. sctt an dala F an aht Alln n th ay tay.

more onlineLearn more about Indiana milkand dairies on our website at

my-idi-om.om/diis.

10myIdi hom Indiana Farm Bureau
http://www.my-indiana-home.com/dairieshttp://www.my-indiana-home.com/dairieshttp://www.my-indiana-home.com/dairieshttp://www.my-indiana-home.com/dairieshttp://www.my-indiana-home.com/dairieshttp://www.my-indiana-home.com/dairies


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owns River-View Farm near

Logansport with his wife, Helen, andanother couple. The farm focuses on

intensive rotational grazing for its

300 head of cattle.Forgeys grandfather Hugh

founded the farm with a few dozen

Holsteins, but today it encompasses

approximately 500 acres. A longtimeconventional dairy farm where theherd was managed and fed in barns,

the Forgeys weathered drought,

financial stress and farm expansion,like many others. But a trip to hear

an Ohio State University forage

specialist in 1991 led the family toconvert its operation to a managed

grazing system.

While we had lower-qualitysoils, I knew forages grew well on

our land, says Forgey. Over theyears, they have tested with a number

of forages, including several varieties

of clover.During the 1992 conversion to a

pasture-fed operation, the Forgeys

reduced their labor force to oneemployee, Scott Foerg. He and his

wife, Darla, eventually became full

partners in the operation in 2005.They are now the operators,

explains Forgey, and we workpart-time in addition to his two

full-time employees.

The farms pasture-fed dairy cattleare milked in a new, more efficient

facility built in 2008, which milks

200 cows in one hour twice a day. Thisenables the cows to spend more time

consuming pasture instead of more

expensive grain. The operation alsouses feeder wagons to carry hay bales

or silage to the cows in pasture, and

River-View also developed its ownsoftware for tracking and analyzing

the farms forage and consumption.Regardless of their type of

operation, these Indiana dairy

farmers take great care to providethe freshest and healthiest dairy

products available. As Purcell points

out, milk is truly fresh and local.When milk is delivered to the

grocery store, it left the farm 48 hours

ago, she explains. The averagedistance milk travels from farm to

grocery store is only 100 miles.

http://www.my-indiana-home.com/http://www.my-indiana-home.com/http://www.my-indiana-home.com/http://www.utonline.tennessee.edu/http://www.utonline.tennessee.edu/


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sty by Mg M dm |Phtaphy by M c

Where does your foodcome from? Shoppersask this questionmore and more,

but they also crave fresh vegetablesbefore theyre widely available in

Indiana. Neil Moseley, owner ofPleasant Acre Farms in Clarks Hill,

has found a solution to this quandary.

Moseley and his wife, Tashney,

started the produce farm in 2009

on a single acre of land.

It was basically a big garden,he says. The operation had expanded

to 25 acres by 2012 and is expected

to reach 35 acres in 2013.

As the operation has grown,

so has the growing season.

We produce year round now, whichis difficult in Indiana, says Moseley.

Most people arent doing that.

Though summer remains the busy

time of year, Pleasant Acre sets itself

apart by growing hydroponic lettuceduring the winter months in an old

swine-facility-turned-greenhouse.

The original hog building,

Moseley says, was stripped of its

concrete walls, metal ceiling, roofing

and insulation. Wood framing wasrepurposed into its new framing.

Stretching a double-layer poly

greenhouse film over the top and

adding clear poly curtains on theside walls pulled the greenhouse

together, while most of the electricalsystem and fans for the hog building

were reworked to keep it cool in the

summer and prevent freezing in thewinter. Inside, they built large f lat

beds mainly used for producing kale,

which is harvested constantly, and a

float bed system for growing lettuce.

Were trying to find the onevariety of lettuce that gives us year-

round production, Moseley says.

We probably went through 40

different varieties to find onewere really keen on.

The greenhouse also helped them

start a bucket production system for

tomatoes, which use a potting soil

and compost blend.

This allows us to get tomatoes tomarket seven weeks ahead of outdoor

tomatoes, he explains.

Heartland Premium Produce

in Anderson also benefits from a

GreenhouseEffectSmall farms yield big

success with fresh

produce outside the

traditional growing season

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greenhouse. Beth Scholer runs the

wholesale vegetable operation withhusband Eric, a third-generation

vegetable grower whose father still

farms 1,000 acres of corn andsoybeans. Five years ago, they

purchased about 30 acres that had

belonged to Erics grandparents and

built a 6,000-square-foot greenhouseon the property.

We made it that size so we could

grow enough volume for wholesale,

says Scholer, who sells to restaurantsin the Indiana-Kentucky-Illinois area

through a distributor in Indianapolis.

About 1,500 pepper plants grow inthe greenhouse, along with vine-

ripened tomatoes.

In Indiana, red and yellow bellpeppers are usually available (grown

outside) from early August throughfrost, she explains. In the greenhouse,

we get colored bell peppers from

mid-June through November.Colored bell peppers are sold

at a premium, and the greenhouse

allows them to control the settingwith exhaust fans, circulation fans,

heaters, shade cloth and irrigation

something they cant do with producegrown outdoors. They can also control

pests using an integrated pestmanagement (IPM) system.

Basically, its a very controlled

environment and our insurancepolicy against weather and disease

and pests, Scholer says, because

crop insurance for outdoor vegetableplants is very, very expensive and not

readily available.

Heartland has also grown lettuces,cucumbers, bedding plants and

vegetable plants.

We would like to experiment withother vegetables and strawberries, to

get a jump on the market season, butthat will have to wait, Scholer says.

As a small business that relies

mainly on family members lending ahand or a green thumb and some

seasonal help, labor can be a struggle.

Theres always more work todo than there are hours in the day,

she says.

Despite the challenges,Scholer says its worth it to keep

the agricultural tradition alive.

W to ByPleasant Acre Farms grows vegetables from asparagus to zucchini and

everything in between, says Neil Moseley, owner of the Clarks Hill farm.

The in between also includes winter squash, melons, cantaloupe,

edamame, green beans, okra, eggplant, beets, carrots and more. Most

recently, beans and whole grains such as wheat, barley and oats were

added to the mix. Vegetables, picked when theyre vine ripe and ready to

eat, are sold at local markets the next day. Most of the harvest is hand-

picked, except for beans and small grains, which are done mechanically.

Moseley also runs a 24-week Community Supported Agriculture (CSA)

program, which allows people to subscribe for a box or basket of fresh

seasonal produce each week straight from the farm.

We try to have at least five different items a week in those baskets,

and base it off [customers] eating habits and how many people are in

their household, says Moseley, whos also looking at branching out into

selling frozen vegetables and stir-fry mixes to extend product shelf life

and prevent waste.

Signups for the CSA growing season close in March, but Pleasant

Acre Farms has plenty to of fer shoppers hungry for fresh, local produce

and grains during the local farmers market season, from May through

October. Find them at the Downtown Lafayette Farmers Market on

Saturdays from 7:30 a.m. to 12:30 p.m. and at the West Lafayette

Farmers Market on Wednesdays from 3-6:30 p.m.

To learn more about Pleasant Acre Farms and the availability of specificproduce, visit stfm.om or call (765) 918-0303.

Bth schl, fam mana f Hatlan Pmm Pc n Ann, ajt th tn thathl a ppp plant pht. Abt 1,500 plant w n th fam 6,000-qa-ft nh.

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18/36
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19/36

[My husband and I] both grew

up on family farms, she says, and

thats how we want to raise our kids

having good, healthy food that we

know how its been treated and how

its been grown.

Back at Pleasant Acre, Moseley

also believes in the importance of

educating his three children aboutthe food they raise.

The ability to pass that on to my

kids is very key in what we do, he

says. They can probably tell you

more about produce than what the

average adult knows.

He also shares that knowledge

with members of the community

who shop for Pleasant Acre produce

at farmers markets or through his

CSA (see sidebar on previous page).Buying local is more than a fad,

Moseley says. People are curious

about their food production because

getting food in America has become

very easy. The average person is now

three generations removed from

the farm. Now people want that

connection back.Nl Mly f Plaant Ac Fam w hypnc lttc n a nh cnvt fm anl h bln. H tt m 40 vat t fn th pfct lttc f ya-n pctn.

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20/3618myIdi hom Idi Fm B


21/36

Indiana fireman turns pepper passion into a business

sty by r b |Phtaphy by M c

J

im Campbell fights fires byday, but he spends his freetime cultivating fiery flavors.

The Indianapolis fireman hasbeen growing chili peppers as long as hecan remember.

I was one of 10 kids, and my familyhad a victory garden, Campbell says. Wewere allowed to pick something to plant,and from age 2 I always picked chilies.I was fascinated by them.

Later in life, he turned his passion intoa business, Mild to Wild Pepper & HerbCo. On a camping trip to New Mexico,he became entranced by the vast variety

of dried chilies on display at a local f leamarket. With fellow firefighters at thePike Township Fire Department eagerlyconsuming his homegrown chilies, herealized the potential for a business togrow out of his beloved hobby.

Campbell began planting more chilipeppers and ordered a mixed case of hotsauces out of a catalog. He called the hot-sauce companies and offered his servicesas a chili grower. Some of his first customersgrew to be the biggest names in the industry,

including Daves Insanity Hot Sauce andBlair Lazars Death Sauce.

In the decades that followed, Campbell

says Mild to Wild steadily enjoyed double-digit growth. He gained the reputation ofan international chili pepper expert andtraveled overseas to advise on production.

Ive never known anyone that knowsmore about peppers than Jim, says BarryTippman, who now owns Mild to Wild.He is so passionate.

Tippman runs the Fort Wayne-basedGreat American Spice Co. and acquiredMild to Wild after he saw Campbell wasshutting down his business after 20 years.

We sold Jims products on the GreatAmerican Spice website, Tippman says.When I went to order more, I saw theywere going out of business. Some of theirproducts were our bestsellers, so I calledJim and asked if he was interest in selling.

Since the trade-off, Tippman hascontinued to run Mild to Wild just asCampbell did. Nothing business-wisehas changed, he says.

We bought the company because ithad such a good reputation, Tippman

p pow

Anyone interested in

attending or finding out

more about the annualOpen Fields Festival

can contact Campbell at

[email protected].

The subject field must

say Open Fields 2013

to be read.

For more information

about or to buy Mild

to Wild products, visit

wid.om.

Go online to my-idi-

om.om/s toenter to win a collection

of Mild to Wild spices

and sauces.

Jm Campbll, fn f Ml t Wl Ppp & Hb C., ay h pnchant f wn chl ppp tat at a 2.

HSome Like It

mailto:[email protected]://www.wildpepper.com/http://www.wildpepper.com/http://www.wildpepper.com/http://www.my-indiana-home.com/peppershttp://www.my-indiana-home.com/peppershttp://www.my-indiana-home.com/peppershttp://www.my-indiana-home.com/peppershttp://www.my-indiana-home.com/http://www.my-indiana-home.com/http://www.my-indiana-home.com/http://www.my-indiana-home.com/peppershttp://www.wildpepper.com/mailto:[email protected]


22/36

Wt Soi ht uits (Shu)?

Developed by U.S. pharmacist Wilbur Scoville in 1912, the Scoville scale

determines the piquancy of a chile pepper. Scoville Heat Units measure

the amount of capsaicin present in peppers based on how much sugar

water must be added until the heat is no longer detectable. To learn

more, visit soits.om.

ent t wn th Ml t Wl Ppp & Hb C. pct nln at my-nana-hm.cm/ppp.

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23/36

ThE hoT LIST

Chili grower Jim Campbell shares his top pepper picks

New MexicanTh ncl th vat Anahm, sana, B Jm an 6-4.Th flavfl an faly ml chl tat at at,

ll c nt ala. A wth all chl, thy q lttln th way f wn jt cntnt wat lvl n th l(nt t mch t av t t) an a tny ah f 12-12-12ftl n th aly mm. Y mht n t tak thplant a th wht f th chl can tppl th plant!

500-1,000 Shu

Chipotleif i w tan n a t lan wth nly n chl t ch fm,th chptl wl b my chl f chc. Th chptl (pnncch-PoAT-lay) a mk- jalap ppp. Mayb t fmbn a ca ffht, bt iv alway bn attact t mk.

Pat f th cnfn wth chl ppp nam bca thy aftn call n thn whn fh (.. jalap), yt anth whn mk (.. chptl). Chptl hav a ath fal flavthat bt a t h at th tabl p t atn. un t alyn th ckn pc can v ff th mky flav.

5,000-10,000 Shu

CayenneTh pbably my favt chl f maknac, a t typcally n Lana-tyl htac ch a Fank rHt. Th mm-htppp ha a at, wll-n flav. it aly (vn n inana hm mm), mpl tw n at qantt an can b fn at mtany nh. Atnally, lk all th chl,t cntan at mcnal qalt.

30,000-50,000 Shu

Scorpiongnn cntly lt th Btch T Tnascpn a th httt chl n th plant,vn xcn th m wll-knwn ght Bht Jlka chl. Btch T (Tayl) apnal fn wh can ftn b fnwann my chl fl n lat fall nmy annal chl ppp ftval.

1,463,700 Shu

HabaneroA ntmntal favt, th th chl pn whch mycmpany wa blt, vn thh i nt at thm mylfnl th mny n th tabl. i wa n f th ftlcn r savna Haban w n th wl, backwhn t ln ccp gnn Wl rc tat ath httt chl ppp n th plant. it allw m t bn a ft-nam ba wth flk ch a Bla, dav anCaJhn, whm any chl-ha wl ntantlycn a th nam f th ht ac bn.

100,000-350,000 Shu

says. Everyone knows Jim in the

industry, and we wanted to keepthe company the same.

They have, however, grown Mild

to Wild to include a whole line ofpeppers along with two new hot

sauces using two of the hottest

peppers in the world: the ghost

pepper and the Scorpion Trinidad.Those sauces have already risen inpopularity, snagging awards at

several shows.

Although he has no official partin the company, Campbell says he

is still proud and interested in the

success of Mild to Wild.I feel honor-bound due to

the integrity of the folks I sold the

company to, he says. Theyveallowed me in the booth at the

occasional show, and I still enjoystanding there for hours dressed in

full firefighter gear, answering the

same questions.Along with being a chili expert,

Tippman says Campbell is one of

the nicest people youll ever meet,even helping his competitors. He

showcases that kindness each fall

during his annual chili pepperfestival, Open Fields. The event

raises money for Step Up forCharity, which in turn supports

other lesser-known charities.

The festival began as a way forconsumers to pick their own chilies

from Campbells commercial fields

after the first Indiana frost. Peoplewere allowed to take as many

peppers as they could for free.

Since its early days, Open Fieldshas grown into a secret event for

chili-heads in the know. The strictly

non-commercial festival gives al lof its proceeds to charity, so even

famous manufacturers that attendmust lay low.

Although Campbell doesnt sell

his own peppers anymore, his fierypassion is still there.

Even after 20 years, Ive never

lost the joy that comes with what wecall the moment of enlightenment,

he says. Its that wide-eyed, panic-

stricken instant when a person comesto realize they didnt really know

what hot was.



24/36

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The goal o Indiana Farm Bureau memberbeneit programs is to provide discounts,value-added beneits and convenience toyou, our members. Indiana Farm Bureaudoes not endorse these products orservices. Indiana Farm Bureau and thecompanies oering these programs do notguarantee that program discounts wil l bethe lowest available price at any given time.Farm Bureau members should provide theID number i applicable or identiy themselvesas members o Indiana Farm Bureau when

calling any program. Programs are subjectto change or termination without noticeand some rules and restrictions may apply.

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26/36

sty an rcp by km Gz | Phtaphy by J s. o | F styln by M c

Hello,HerbsThe flavor of fresh herbs enhances summer recipes

Just about every type of summerdish side salad, entre, dessertand beverage benefits from theflavor boost that comes from fresh

herbs. But instead of always using basil tomake pesto, adding rosemary to grilledchicken or garnishing fruit salad withmint, try something unique this summer.

parSleY & MInT

Filled with bone-building vitamin K

(and some antioxidant vitamins A and C,too), parsley comes in several varieties.However, Italian parsley and f lat leafparsley refer to the same thing. It hasa stronger yet less bitter flavor thantraditional curly parsley.

Indiana ranks fourth in the nation forpeppermint production. In fact, 9 percentof U.S.-grown peppermint comes fromIndiana. When shopping for fresh mint,look for bright green leaves and minimaldried, yellow or brown leaves.

Related recipe: Combine theseherbs for a unique pesto sauce thats cooland refreshing, hot and spicy, earthy andcomplex all in one bite. The only fat thisrecipe contains is olive oil, which meansconsiderably less fat than traditional basilpesto containing nuts and cheese. ParsleyMint Pesto can accompany chicken, fish,pork or pasta, or be used as a spread ortopping for sandwiches or bruschetta.

BaSIl & chIveSPungent, aromatic basil leaves arepacked with natural phytonutrients and

antioxidants. Chives, a species of smallonion with edible leaves, also provide anexcellent source of vitamins, A, C and Kand phytonutrients that may help reducethe risk of some cancers.

Related recipe: Most traditional potatosalads feature lots of mayonnaise or sourcream that overpowers the other ingredients.Lemon Basil Potato Salad with Bacon letsthe potatoes shine in a fresh basil, lemonand olive oil sauce. Bacon gives a salty

crunch to complement the earthy tartnessof the basil and lemon. (Yes, this dietitiandoes occasionally indulge in bacon!)

rOSeMarY

Rosemary naturally containscompounds with anti-inflammatory andimmune-boosting properties. Plus, itsso easy to use. Simply hold the stem atthe top and run your f ingers down thestem to remove the needles beforechopping to release the fragrant oils.

Related recipe: Triple Citrus RosemaryAlmond Shortbread Bars feature puresugar-flour-butter decadence along withan infusion of lemon, lime and orange zestplus fresh rosemary. These easy-to-bakebars are quite rich, so a small, sensibleportion is all youll need for the perfectending to any summer meal.

EAT In

Registered dietitian Kim

Galeaz is an Indianapolis-

based writer and culinary

nutrition consultant

to the food, beverage and

agriculture industry. Shes

passionate about blending

good taste with good health

in every culinary creation

even decadent dessert

and balancing with daily

power-walking. A link to her

blog, The Dietitian Does

Dessert ... Breakfast, Lunch

and Dinner, Too is at

www.kimgaleaz.com.

About the Author

more onlineFind instructions on how to grow yourown herbs and which varieties grow best in

Indiana online at my-indiana-home.com.

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27/36

Parsley Mint Pesto3 s kd ft-f (.k.. Iti) sy

3 to 4 s kd fs mit s

3 g so s, sdd, did

d osy od

4 gi os, osy od

2 tbsoos sto-god mstd

3 tbsoos oy

tsoo st

tsoo god bk

to xt igi oi oi

In a large d prcessr bwl, cmbine parsley,

mint, peppers, garlic, mustard, hney, salt and

pepper until thrughly mied. With prcessr

running, slwly pur in live il and thrughly mi.

Rerigerate letvers in tightly cvered cntainer.

Mks 1 s

Serranopeppers looklike thinner

jalapeos butare hotter andmore potent.



28/36

Lemon Basil Potato Salad with Bacon2 ods ottos (s s d, b d Yko god)

1 s swt vidi oio, fiy od

12 os tik-sid bo, ookd d od o

mbd (bot 10 sis w, ig 1 mbd)

fs is, fiy mid

fs bsi, od

Dressing

igt myois

xt igi oi oi

+ 1 tbsoo fs sd mo ji

1 tbsoo Dijo mstd

2 tbsoos gi, y fiy mid

tsoo st

tsoo god bk

tsoo sd d

Place unpeeled ptates in a large 5- t 8-quart pt. Cver

with cld water and place ver high heat. Cver pt and

bring t a bil. once water bils, remve cver, reduce

heat t medium-lw and simmer until the ptates are rk

tender, abut 15 t 25 minutes depending n size. Check

requently t prevent vercking. Drain ptates and set

aside t cl.

once ptates are cl enugh t handle, cut int bite-size

pieces, abut - t -inch chunks, and place in large bwl.

Add chpped nin, crumbled bacn, chives and basil.

Tss very gently t cmbine.

In a separate bwl, whisk tgether maynnaise, il, lemn

juice, mustard, garlic, salt and peppers. Pur dressing ver

ptat miture, and lightly tss with a large wden spn,

taking care nt t break t many ptat chunks.

Serve immediately r chill at least 1 hur i yu preer

a clder salad. Rerigerate letvers in a tightly cvered

cntainer.

Mks 10 s

Potatoes arelled with

vitamins C andB6, potassium

and ber.



29/36

Triple Citrus RosemaryAlmond Shortbread Bars

1 s std btt, sigty softd

1 s sg

2 g gg yoks

2 s -os fo

1 tsoos og st, y fiy od1 tsoos mo st, y fiy od

1 tsoos im st, y fiy od

2 tbsoos mtto i*

2 tbsoos fs osmy,

y fiy od

tsoo st

1 gg wit, bt

3 tbsoos w tbido sg

osy od mods

(t sid ity)

*Substitute 1 teaspn almnd etract i yu dnt

want t use amarett liqueur.

Preheat ven t 325 degrees. Lightly cat a

13-by-9-by-2-inch baking pan with vegetable

cking spray. Beat butter and sugar with electric

mier n medium-high speed until cmbined. Add

egg ylks, and beat until smth and cmbined.

Stir in lur, all three zests, amarett, rsemary

and salt, miing n lw nly until everything is

incrprated. Spread evenly in pan and brush

tp with beaten egg white.

In a small bwl, mi raw sugar and almnds

tgether. Sprinkle evenly ver tp.

Bake until glden brwn and sides are starting t

cme away rm edges, abut 32 t 37 minutes.

Usually itll appear slightly delated. Cl thrughly

n a wire rack. Itll harden as it cls. Cut int bars

r squares. Stre in tightly cvered cntainer at

rm temperature.

Mks 24 g bs o 36 sm bs

TIp: These bars reeze eceptinally well. Simply

place in a reezer bag; thaw at rm temperature.

Rosemarycontains anti-infammatoryand immune-

boostingproperties.

Summer 2013 my-idi-om.om 27


30/36

Businessis SmokinIndiana pitmasters emphasize the sweet side of barbecue

TRAVEL In



31/36

sty by J MzPhtaphy by b Mc

Barbecue fans from aroundthe United States havelong debated which regiondoes it best. Texans prefer

mesquite-smoked beef brisket, while

Carolina natives serve their porkwith vinegar- or mustard-basedsauce. Kansas City-style barbecuehas a thick and sweet tomato-based

sauce, while Memphis barbecue isoften served with no sauce at all.

Ask a few Hoosier pitmasters todefine Indiana barbecue, and youllget a myriad of answers.

BIG hOFFaS BBq

Indiana barbecue is made up of alot of hybrids, says Adam Hoffman,owner of Big Hoffas BBQ in Westfield.Born and raised in Los Angeles,

Hoffman moved to Indiana 10 yearsago to carve out his own niche in thebarbecue industry.

The important thing is learningwhat your customers like, and thenmaking it even better, he says. Wetake about 25 to 30 hours to cookour pork and beef in a big smokeroutside using only firewood, includingcherry, maple, apple, walnut and

oak no fancy fake woods orliquid smoke.

Hoffman opened Big Hoffasin 2007 after operating a travelingsmokehouse on wheels for three

years. Its a whimsical pirate-themed

eatery with lots of swashbucklingmemorabilia a tip of the hat to theCaribbean, where barbecue got its start.

We try to think outside the box,Hoffman says. All our specialties areunique. One is the Hoffanator, whichis french fries topped with mac and

cheese, baked beans, pulled pork,barbecue sauce and ranch dressing.It satisfies all the senses, because itsboth sweet and salty.

Then theres the Buccaneer,Big Hoffas signature sandwich.Its a half-pound of pork piled high

on a garlic-butter bun with a sweetand smoky sauce, accompanied bycrispy California coleslaw, seasonedfries and ranch dressing.

People often tell us this is thebest barbecue theyve ever had,

Hoffman says.And 90 percent of our pirate decor

has been donated by our customers,he adds. Adults and kids both love it.

l: Aam Hffman pll mat fm th mk at B Hffa BBQ n Wtfl. H nly

fw, ncln chy, mapl, appl, walnt an ak, t flav h lw-mk babc.a: B Hffa nat anwch, th Bccan, cnt f a half-pn f pk tppwth cllaw, an fnch f an anch n n a alc-btt bn.

Smm 2013 my-indiana-hme.cm 29


32/36

SquealerS BarBeque

In Mooresville, Squealers Barbequefounder Jeff Yater says what sets Indiana

barbecue apart is sweeter sauces and thetype of wood used to smoke the meat.

We only use cherry wood to smokeour meats. Texans use mesquite, and inIndy that would be overpowering forsome guests, Yater says. Our saucesare tomato-based with sweeter flavorsin both hot and mild.

Squealers opened in Mooresville in2001, and Yater added a second locationin Indianapolis in 2004. Each goes throughtwo tons of meat every month.

Pulled pork is our bestseller, andwe have two kinds of ribs, Yater says.We rub down our meats with a dry ruba full day before they go into the smoker,so theyre full of flavor.

hIcKOrY hIllS BarBeque

Tim Blackwell of Edinburgh tradedhis tool belt for an apron in 2004 whenhe opened Hickory Hills Barbeque.

I worked in construction 25 years

before doing this, but for years I hada mobile trailer with a smoker in mybackyard where I cooked all the time

for my buddies, Blackwell says.Tucked inside a 1948 hot dog

drive-in, Hickory Hills is nothing fancy.But Blackwells fall-off-the-bone ribsand Boss Hog pulled pork sandwichaccompanied by spicy Cajun coleslaw haveearned the restaurant many loyal patrons.

Our pulled pork is served on an onionbun with the sauce on the side I feelits best to let people sauce their ownsandwich. Then they know youre nothiding anything, Blackwell says.

Hickory Hills is open March throughDecember (closed in January and February).

rIGhT On cue

Pit Stop BBQ & Grill in Brownsburg,QLs Bar-B-Que in Muncie and SmokinJacks Rib Shack in Bloomington alsogarnered rave reviews in our search forthe best Indiana barbecue. Find a longerlist of the states top spots and share yourfavorites at my-idi-om.om/bb .

I Tis Stoy

Big hoffs BBq

800 E. Main St., Westfield

(317) 867-0077

bigoffs.omSs Bb

390 E. High St.,

Mooresville

(317) 834-8888

ssbb.om

Second location:

5515 W. 86th St.,

Indianapolis

(317) 871-7427

hikoy his Bb

16021 N. U.S. Highway 31,

Edinburgh

(812) 526-5280

M

wf

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l: Hcky Hll Babq n enbh v t pll pk anwch wth a chc f wt, vna haban ht babc ac. rg: sqal Ba-B-Q ha lcatn n inanapl an Mvll.

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33/36

For Members OnlyIndiana Farm Bureau membership benefits include more than insurance

As an insurance client,

youve already purchasedyour Indiana Farm Bureau

membership. Did you know that inaddition to access to Indiana FarmBureau Insurance policies, you havedozens of other benefits at your

fingertips? And you can easily earnback the cost of the membershipby taking advantage of the manybenefits that come with yourmembership.

Among the specific benefits thatyou enjoy as an Indiana Farm Bureaumember are: accidental death coverage,banking services, identity theftresolution services and discountswith companies such as DellComputer, General Motors,LensCrafters, 1800Flowers.comand T-Mobile. You can also receivediscounts on rental cars, hotels andtickets to Holiday World, CedarPoint, Kings Island, Busch Gardens,SeaWorld and other theme parksand attractions.

My family is obsessed with rollercoasters, says Evansville residentRebecca Birchler, a child behavioralanalyst. We would go to Kings

Island, and with the savings onadmission tickets I could earnback the membership dues I paidwith just one trip to the park.

There are countless benefitsto membership, says Indiana FarmBureau President Don Villwock.We strive to provide discounts,value-added benefits andconvenience for our members.

One of the greatest benefits ofmembership is having access to all

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InSURANCE

The insurance and financial productsare available only to members.

A lapsed membership will resultin non-renewal of your insurancepolicy.

It is important to keep yourmembership current so you dont risk

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To see all your Indiana FarmBureau member benefits, pleasevisit itystobmmb.og.

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34/36

Hundreds of great, hardworkinginsects live in our gardens.Their jobs range from eating

the bad bugs and pollinating f lowersto improving the soil by helpingdecompose organic material.

Lets take a look at the good,the bad and the ugly.

Many of those ugly bugs willbecome beautiful butterflies ormoths, all of which go through alarval stage. The strange-lookinglarvae are eating machines, soplease dont kill them, despite theirfrightening appearance. The larvathen pupates, forming a cocoonor chrysalis, and then emerges asa butterfly or moth.

Although only 3 percent of insectsfall into this category, some bugs areactually bad for your backyard.

In addition to being anannoyance, mosquitoes can carrydisease. Eliminate standing water,because even a small amount thesize of a soup bowl will breedmosquitos. Invite purple martins,a type of bird that can eat 200mosquitos a day (as do night-flying

bats, another misunderstoodcreature). In fact, most of the birds

you feed al l winter will return thefavor by eating hundreds of insectsin your yard this summer.

Japanese beetles will harm your

garden, so hand-pick them off plantsor use beetle bags or traps. Protectthe prehistoric, evil-looking wheelbugs, as they eat Japanese beetlesand other bugs.

Everyone knows red and blackladybugs love aphids, which are small,sap-sucking insects. A rectangularblack and orange bug known as thesoldier beetle is another importantpredator of aphids. These helpfulbeetles also consume nectar and

pollen, becoming minor pollinators.No aphid-eaters in sight? Spray

the infested plant with a few strongblasts of water. Once aphids areknocked down to the ground,they cant climb back up. A homeremedy of 2 teaspoons mild dishsoap mixed with water in a squirtbottle, sprayed weekly, causes theaphids to dehydrate by washingoff their protective waxy coating.

Beneficial praying mantisesemerge from egg cases in the spring.They then start eating other insectsand quickly grow from a tiny sizeto a whopping 4 to 5 inches inlate summer.

Spiders eat other harmful insects,so ignore your arachnophobia andallow them to protect your plants.

Some of the bad bugs dontmake it to adulthood theyre killedby beneficial nematodes. In fact,beneficial nematodes control morethan 250 different species of insectsthat spend some part of their livesunderground, including grubs, f leas,mole crickets, Japanese beetles andweevils. They live in almost any soil

but prefer moist conditions. You canpurchase beneficial nematodes suchas Steinernema and Heterorhabditisat your local garden center or online.

So when youre in the garden thissummer and you spot the badbugs, see if you can also f ind thegood bugs. Its all part of naturesplan to balance out the cycle.

Find photos of a few of these atmy-idi-om.om/gd-bgs .

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. CollettasGardens have also been featured on

Channel 8 television in Indianapolis.

About the Author

The Good, the Bad & the UglyLearn to identify insects in your garden from helpful to harmful

sty by c k

In THE GARDEN

G g m .

http://www.my-indiana-home.com/garden-bugshttp://www.my-indiana-home.com/garden-bugshttp://www.my-indiana-home.com/garden-bugshttp://www.my-indiana-home.com/garden-bugs


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Submit Your PhotosIndiana 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 protected]. You can upload your Indiana

photos to our website at my-idi-om.om/otos.

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 recei ve, we are unable to include every photo,and if you mai l your photo in, we wi ll not be able to return i t. So make sure you havea spare we dont want to lose one of your fami ly treasures!

In FoCUS

Photo suBmitted ByLinda PhiLLiPs of Rising sun, indiana

Photo suBmitted ByeLizaBeth RitteR of Judah, indiana

Photo suBmitted ByJiLL VieiRa of eVansViLLe, indiana

Photo suBmitted ByLesLee simPson of eLizaBeth, indiana

Spring 2013 my-indiana-hme.cm 33
mailto:[email protected]:[email protected]://www.my-indiana-home.com/photoshttp://www.my-indiana-home.com/photoshttp://www.my-indiana-home.com/photoshttp://www.my-indiana-home.com/http://www.my-indiana-home.com/http://www.my-indiana-home.com/http://www.my-indiana-home.com/photosmailto:[email protected]


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Summer 2013, My Indiana Home