Fall 2012, My Indiana Home

A mAgAzine for indiAnA fArm BureAu memBers
my-indiana-home.com
Fall 2012
Great
Grains
Get the whole story on this
nutrient-rich food group with
rice, quinoa and barley recipes
Meet the FFA
of Today
VoluMe 3, NuMber 1
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
Web Designer/Developer Diane Brewer
Administrative Assistant Charla Buis
Content Director Jessy Yancey
Project Manager Blair Thomas
Proofreading Manager Raven Petty
Content Coordinator Rachel Bertone
Contributing Writers Carol Cowan, Kim Galeaz, Susan
Hayhurst, Jodi Helmer, Colletta Kosiba, Laurie Wink
Creative Services Director Christina Carden
Senior Graphic Designers Stacy Allis, Laura Gallagher,
Jake Shores, Vikki Williams
Creative Technology Analyst Becca Ary
Photography Director Jeffrey S. Otto
Senior Photographers Jeff Adkins, Brian McCord
Staff Photographers Todd Bennett, Michael Conti
Web Creative Director Allison Davis
Web Content Manager John Hood
Web Project Manager David Day
Web Designer II Richard Stevens
Web Development lead Yamel Hall
Web Developer I Nels Noseworthy
Ad Production Manager Katie Middendorf
Ad Traffic Assistants Krystin Lemmon, Patricia Moisan
I.T. Support Technician Daniel Cantrell
Accounting Diana Guzman, Maria McFarland, Lisa Owens
executive Secretary Kristy Duncan
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
Sr. V.P./Agribusiness Publishing Kim Newsom Holmberg
V.P./Sales Rhonda Graham
V.P./Visual Content Mark Forester
V.P./external Communications Teree Caruthers
V.P./Content operations Natasha Lorens
Controller Chris Dudley
Distribution Director Gary Smith
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,
P.O. Box 1290, Indianapolis, IN 46206-1290.
Member Association of Magazine Media
Member Custom Content Council
Please recycle this magazine
A mAgAzine for indiAnA fArm BureAu memBers
FooD
Awesome Apples
Browse our collection of apple recipes, including Apple Walnut Salad,
Maple Apple Baked Beans, BBQ Chicken Apple Pizza and Fresh Apple
Cake, at my-indiana-home.com/apple-recipes.
FArM
Fall is the perfect time for a field trip to the farm!
Find information on Indiana pumpkin patches and
corn mazes at my-indiana-home.com.
My INDIANA
Schimpffs Confectionery has crafted handmade
chocolates and candies since 1891. Read about
the business at my-indiana-home.com/schimpffs.
my-indiana-home.com
Connect to your food, your farmers and a uniquely Hoosier lifestyle
FooD TrAVel FArMS HoMe & GArDeN My INDIANA
CoNNeCT WITH uS
like us on facebook
facebook.com/myindianahome
share your photos
my-indiana-home.com/photos
follow us on twitter
twitter.com/myinhome
watch our videos on youtube
youtube.com/myinhome
2
,
Indiana Home Indiana Farm Bureau Fall 2012 my-indiana-home.com 3
FeATureS
8
Meet the FFA of Today
Organization promotes success for
members both on and off the farm
12
A Passion for
Persimmons
Grower Jerry Lehman strives to
commercialize the seasonal favorite
16
Rolling in
the Doughnuts
HighPoint Orchard serves
up apples, agritourism and
homemade desserts
DePArTMeNTS
6 IN Almanac
New coffee-table book honors
Indiana food and farms
22 Eat IN
Get the whole story on
great grains recipes
26 Travel IN
Find fun things to do
in the home of Purdue
31 INsurance
Tornado leaves IFBI customers
feeling both sad and grateful
32 IN the Garden
Learn to prevent plant invaders
33 IN Focus
Reader photos sent in by you

oN THe CoVer
Curried Barley with Cranberries,
raisins and Pecans
Photo by Jeffrey S. Otto
Fall 2012 my-indiana-home.com 3

Favorite fall
recipes
From dinner
plate to tailgate
Halloween
treats
4
,
My husband and I have been longtime customers of Indiana Farm
Bureau Insurance, and we most certainly enjoy the new format of My
Indiana Home. My parents brought me to Brown County on Spearsville
Road near Bean Blossom, Ind., in the spring of 1936. My husband was
born in his parents home in Helmsburg, Ind., in 1935. So you can see we
are pretty much down-home Brown County folks! What I really would like
to share with you is the wording of the article Bluegrass in Bean Blossom
[Summer 2012]. I believe you will find Bill Monroe was born, one of eight,
on the family farm in Rosine, Ky., in 1911. I would think Rosine would be
his hometown, not Bean Blossom. Bill Monroe did not come to Bean
Blossom until 1929. He purchased the Bean Blossom property sometime
in 1951. Followers and fans of bluegrass started gathering in Bean
Blossom about 1967.
Bill Monroe is certainly the recognized father of bluegrass, and rightly so.
Having lived in the area for 77 years, it is most amazing that Bill Monroes
hometown is Bean Blossom, Ind. Adopted hometown of Bean Blossom
would be more readable, in fact.
Oh, by the way, a friendly addition to
your Connect With Us list would be
your mailing address for those who
still enjoy using the cursive writing
way of life!
Guylia bunge
Bean Blossom, Ind.
Editors note: Thanks for the
wonderful handwritten letter.
You are absolutely correct that
Bill Monroe was born in Rosine,
and Bean Blossom should have
been more accurately worded
as his adopted hometown. Weve
also added the mailing address
below for any other readers who
prefer to write us letters and we
welcome them, gladly!
Send questions,
feedback and
story ideas to
myindianahome@
jnlcom.com or
My Indiana Home,
P.o. box 1290,
Indianapolis, IN
46206-1290.
We love hearing from you, whether by email, 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!
IN BOx
1. Join in the free fun at Dekalb
Countys fall fair in Auburn.
2. Howl at the moon at the wolf
preserve in West lafayette.
3. Taste the homemade doughnuts
and fresh apple cider at HighPoint
orchard in Greensburg.
IN This Issue

IN ALMANAC
PumPkins
Pumpkins are a
Fruit
and have
edible flowers.
Pumpkins are
90%
water.
Pumpkins range in size from
less than a pound to more
than 1,000 pounds.
1,140 Pounds
is the weight of the largest
pumpkin ever grown.
Pumpkins were once
recommended for removing
freckles and curing snake
bites. Today, they arent
considered remedies to either.
acres were harvested by Indiana farmers
in 2007. Source: USDA Census of Agriculture
indiana
is among the top 10
pumpkin-producing states
- -
Harvesting
Stories
More than 60 Hoosiers, including
Indiana Farm Bureau President
Don Villwock, were interviewed
for Food for Thought: An Indiana
Harvest, a soft-cover, coffee
table book published by Indiana
Humanities. Featuring first-person
narratives and rich photography,
the $24.95 book captures and
explores this exciting time in
Indiana food and agriculture.
A book tour, funded in part by
Farm Credit Mid-America, will
feature photographer Kristin
Hess, author David Hoppe and
book interviewees. Learn more at
www.indianaharvest.com.
Give a Real Gift
Sometimes it seems that a new gift is forgotten even before the wrapping paper
is put out for recycling. Want your gift to be remembered for a lifetime? Then give
the gift of life insurance to the children and grandchildren in your life. Buying now
guarantees their insurability, locks in their current-age premium and builds cash
value for emergencies. Give a real gift. Ask your agent about the Gift Plan
Indiana Farm Bureau Insurance.
From Mess
Hall To Bistro
Her kitchen is filled with bottomless pits in the form of a picky eater and a few
garbage disposals. Jen Pinkstons four kids and husband keep her cooking
up a storm and sharing her culinary adventures with the world on her blog,
From Mess Hall To Bistro.
Pinkston is a self-proclaimed baker,
chef, hash slinger, mess sergeant,
servant, short-order cook, culinary
artist, stepmom, wife and blogger.
From soups, enchiladas and Baked
Honey Pecan-Glazed Salmon to
cakes, cookies and Lemon
Poppyseed Pancakes, Pinkston
has plenty of treats to share.
Read about her adventures at
www.messhalltobistro.blogspot.com.
, ,
3,246
6
,
Our Native Bounty
Wildflower Workshop
Let your green thumb run wild at a
gardening workshop hosted by the
State Garden Club of Indiana Central
West District. Our Native Bounty
Wildflower Workshop will show how to
use native plants in your home garden.
Master naturalist (and My Indiana Home
gardening columnist) Colletta Kosiba
joins retired pathology and laboratory
medicine professor Dr. Kathleen Hull and
master gardener David Mow to discuss
native plants and how to grow them.
The workshop is scheduled for
Sept. 14 from 9 a.m. to 3 p.m. at
Canyon Inn at McCormicks Creek
State Park in Spencer. The workshop
will also include native plant tours.
To learn more, call (317) 996-2147.

sePt. 24-29
The festival takes place Sept. 24-29. To learn
more and to get a full schedule of events and
entertainment, call (260) 925-1834 or visit
www.dekalbcountyfair.org.
Dekalb County
Free Fall Fair
Rides, live music, parades and more than 200 vendors
its no wonder Dekalb Countys Free Fall Fair calls itself
Americas Family Reunion. Enjoy six days of carnival
rides, entertainment, food, a petting zoo and more
fun activities in downtown Auburn. All events are free,
including concerts on the main stage at 11th and Union
streets Wednesday through Saturday nights.
The World
of Cowbilly
George
Entertain your children with the wild
adventures of a 5-year-old hillbilly
who dreams of being a cowboy in
F.S. Steve Haltoms childrens book
series Cowbilly George.
Haltom is a former Indiana
kindergarden teacher and full-time
farrier who dreamed up the Cowbilly
George character based on one of
his adult friends.
I was searching for a character that
kids that age could relate to and
laugh at, Haltom says. I have a
friend who is a bit of a hillbilly, who
wishes he was a cowboy. I just
turned him into a child character.
Haltom has penned several books
about Cowbilly George, all for the
preschool to emergent reader age
group. He works with Missouri-based
illustrator Amber Barnes, who is
currently working on the pictures
for the next books in the series.
His books began as e-books
available through Apple iBooks,
Amazons Kindle and the Barnes
& Noble Nook. His first two books
are now also available in print.
Visit www.cowbillygeorge.com
to order Haltoms first two books,
Cowbilly George and Cowbilly
George and the Greased Pig.
And check back for the next
adventure, Cowbilly George
and the Mule Eared Boots.
Fall 2012 my-indiana-home.com 9 8
,
Indiana Home Indiana Farm Bureau
Organization promotes leadership and career
success for members both on and off the farm
story by Jodi helmer | Photography by brian Mccord
Meet the FFA
of
ToDAy
A
nyone who has been in
downtown Indianapolis
in October over the last
five years has witnessed
a sea of blue and gold corduroy
jackets streaming in and out of the
convention center and the businesses
that surround it. The National FFA
Organization convention and expo
has been held in the Hoosier capital
since 2006, bringing more than
50,000 members to the city each
fall. But beyond those blue jackets,
what exactly does FFA stand for?
84 yeArS AND STIll GroWING
When the Future Farmers of
America was founded in 1928,
the organization wanted to provide
agricultural education and hands-on
farming opportunities to its members.
Fast-forward 84 years, and while
agricultural education is still the
foundation of the group, now known
as the National FFA Organization,
it has become so much more than
a club for aspiring farmers.
We are preparing young
people to become the business
and agricultural leaders of the
future, explains Joe Martin,
program specialist for Indiana
FFA. The organization has grown
to be more than cows, sows and
plows; the modern FFA is about
beakers, speakers and job seekers.
FFA provides members with
agricultural education, supervised
learning experiences and leadership
development that have led them to
careers ranging from farming
and food science to genetics and
biomechanics. Its goal is to promote
leadership, personal growth and
The organization
has grown to be
more than cows,
sows and plows;
the modern FFA
is about beakers,
speakers and job
seekers.
Joe Martin, Indiana FFA
The indiana ffA Leadership Center, located on 168 acres in Trafalgar, hosts leadership camps,
judging workshops and other events for ffA members from throughout the state.
career success and the formula is
working: Alumni are employed in
high-profile companies, and former
FFA members are also active in local
and federal government, including
U.S. Secretary of Education
Arne Duncan.
Since its inception, FFA has grown
to include 7,000 national chapters, 42
state associations and 1,400 alumni
affiliates. More than 8 million people
have participated in the program.
FFA alumni are leaps and
bounds ahead of most college
students because of their speaking
and leadership abilities, says Lucy
Whitehead, national alumni
program specialist for FFA. We
provide skills and experiences that
are not available in traditional
classrooms.
FFA members from throughout
the state learn some of those skills
at the Indiana FFA Leadership
Center in Trafalgar, just south
of Indianapolis, where they attend
camps, judging workshops and
other events. The majority of the
FFA members come to the center to
attend a state-organized leadership
camp or a state-level contest, says
Joe Park, director of the center.
Our 168-acre campground is a
beautiful facility.
ADVANTAGeS oF FFA
Justin McKain grew up on a
farm and knew he wanted a future
in agriculture. As a high school
freshman, he joined an Indiana
FFA chapter in 2003. The experience
had a much bigger impact than
McKain expected.
Because FFA is a national
organization, I made valuable
connections and developed
characteristics that have helped
me in my job and my life, says
FFA by the
Numbers
Year FFA was founded as

Future Farmers of America
Year girls were first

admitted to FFA
Chartered FFA
associations, including all
50 states, Puerto Rico and
the U.S. Virgin Islands
FFA chapters in Indiana
Total members of FFA,

making it the largest youth
organization in the nation
Members who attend the

FFA National Convention
in Indianapolis
top, from left: Allison skaggs, Laura Crosby, Kyle mitchell, emily stern, Jonathon dennison and Kenny Koy,
members of the southwestern shelby County ffA chapter, attend camp at the ffA Leadership Center. bottom: ffA
members from throughout the country attend the national ffA Convention in indianapolis to compete in national
judging events, volunteer in the community and learn about careers in the agriculture industry.
J
e
f
f

A
d
K
i
n
s
10
,
McKain, now a school technology
assistant in Sullivan. I have a true
passion for FFA because Ive seen the
results of being part of the organization.
McKain wanted to ensure that
other FFA alumni from his hometown
would continue to spread positive
messages about the organization
and use their collective impact to
improve their communities, so he
started an alumni chapter in 2009.
I had such a great experience in
FFA and wanted to make sure that
those who came up behind me had
the same opportunities, he says.
In addition to an active FFA
membership and growing alumni
participation, the organization
also offers a select group of college
students a once-in-a-lifetime
experience to participate in the state
officer program. Martin oversees the
program in Indiana, which provides
a 12-month immersive learning
experience for seven college students
who serve as FFA ambassadors.
Their duties range from advocating
for agricultural education and
promoting FFA to local businesses
to engaging with students in the
program.
The state officers dont just
serve as ambassadors for FFA;
they are promoting the agricultural
industry as a whole, reminding
government officials, businesses
and communities about how
important it is to support local
agriculture, Martin says.
From student members and
state officers to alumni and advisors,
every level of FFA is active in the
community.
In Indiana, chapters clean
up parks or pack boxes for local
food banks. Community projects,
according to Martin, are a
cornerstone of the FFA experience.
We stress that community
service is essential for our
communities to thrive, he
says. FFA members gravitate
toward community involvement
and leadership roles; they dont just
sit back and let things happen, they
step up and make things happen.
,
Grower Jerry Lehman strives to commercialize the seasonal fruit
W
hen leaves start to turn brilliant colors
in the fall, thoughts of favorite autumn
foods come to mind. For many in
Indiana, persimmon pudding and
persimmon cookies are at the top of the list.
Terre Haute grower Jerry Lehmans freezer is
brimming with persimmon pulp always ready for
his familys beloved desserts. To say hes passionate
about persimmons wouldnt be an exaggeration. In
fact, Lehman is so enthusiastic about the globular,
bright orange fruit that he has dedicated his retirement,
nearly 15 years, to developing a persimmon tree that
can be commercially produced in the United States.
FroM FArM To orCHArD
Raised on a farm in Berne, Lehmans family instilled
in him persistence and patience, traits key to starting his
orchard in southwestern Vigo County and growing it to
nearly 1,000 trees.
Lehman and his wife, Barbara, use golf carts to
traverse the orchards. He can cite the type of tree,
planting date and fruit characteristics as if giving
information about his grown children.
Though there are about 20 farms producing
persimmons in Indiana, there are no commercial
persimmon growers like there are commercial apple
orchards, Lehman explains. In my experimental orchard,
Im trying to develop a viable American persimmon tree
with hardiness and quality. My goal is not to mass produce
the fruit but work toward commercializing the American
persimmon to benefit consumers and provide another
avenue of income for Hoosier farmers.
Much of Lehmans 85-acre orchard is planted in
American persimmon trees, but Asian persimmon
trees have also been grown from seeds and cultivated
in open pollination. They, too, dot his landscape and
have been backcrossed to American trees.
The Asian fruit is really good and sweet and red in
color, says Lehman, the first fruit producer to import the
Asian-American hybrid to the United States in 1992. Two
years later, he became the second to grow and test the
viability of the hybrid.
My zest for growing persimmons comes from my
mentor, the late Jim Claypool of St. Elmo, Ill., Lehman
says. He was considered the most prolific persimmon
grower in the world.
Claypool had some 2,400 hand-selected, pollinated
trees and was looking for someone to carry on his work.
When he died, his family allowed Lehman to move about
100 of Claypools trees to his Hoosier farm.

PeRsiMMons
story by susan hayhurst | Photography by Jeff adkins
PAssion A
for
GroWING AND STorING PerSIMMoNS
Persimmon trees should grow in full sun and be
spaced 25 feet apart, Lehman says. They are somewhat
self-pruning and ideally should top out at 20 to 25 feet
high. You dont want persimmon trees to grow too high
because the fruit falls to the ground when its ripe and
goes splat, he says.
The trees, which can be purchased through
catalogs for about $25, typically include varieties
for early ripening, large and nearly seedless. Planting
to fruit production takes about five to six years.
According to Lehman, the best fruit harvest happens
in mid-September to the end of October. Fully ripened
fruit drops to the ground and should be picked up
frequently. He warns persimmon lovers that the
American fruit is not instantly edible.
It is known to be astringent needs to ripen fully
before it is fit to eat or be used in cooking, Lehman says.
Not often can you pick persimmons and eat them right
off the tree. However, he notes that many Asian varieties
are non-astringent and can be eaten from the tree.
Remember, he adds, that persimmons must be pureed
to create the pulp for end use in recipes such as pudding,
bread and cookies. The pulp should be stored frozen
unless its being used immediately.
Persimmon pulp must be processed in federally
inspected kitchens to be available at farmers markets,
specialty groceries and gourmet food vendors. The fruit
is rich in dietary fiber, low in calories and is known for
its antioxidant compounds, such as vitamins A and C,
beta-carotene and lycopene.
I know persimmons are healthy for you, Lehman
says. But I know what I enjoy, and persimmon pudding
is my favorite dessert. And Im just as happy eating
persimmon cookies and bread.
Read on for Lehmans recipe for persimmon pudding.
For more information or to request a tour of his orchard,
contact him at (812) 298-8733 or jwlehman@aol.com.
Jerry Lehman grows nearly 1,000 Asian and American persimmon trees on his 85-acre farm in Terre Haute with the goal of commercializing the fruit.
14
,
Persimmon Party
The merits of persimmons are heralded each fall at
the Mitchell Persimmon Festival in Lawrence County,
located 35 miles south of Bloomington in a town billed
as the Persimmon Capital of the World. The late George
Bishop, a local educator, launched the hometown
celebration in 1947 to celebrate the little-known fruit
that grows abundantly in the southern part of the
Hoosier state.
The 2012 festival takes place Sept. 22-29, with Main
Street activities kicking off on Sept. 24. Thousands
flock to the festival that celebrates everything
persimmon with crafts, food, a community-wide yard
sale, a carnival and live entertainment, culminating
with the grand parade on the closing Saturday.
For more information, call the Lawrence County
Tourism Commission at (800) 798-0769, or go to
www.limestonecountry.com.
Mitchell Persimmon Pudding
1 cup flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cup persimmon pulp
1 egg
1 stick butter
1 cup sugar
teaspoon cinnamon
cup buttermilk
cup blackberry wine*
*Can substitute an additional cup buttermilk for the wine.
Preheat oven to 325 degrees.
Sift flour, baking powder, baking soda and salt in a bowl.
Combine the persimmon pulp, egg, butter, sugar and
cinnamon in a separate bowl. Add some of the flour mixture
to the persimmon mixture and then some of the buttermilk.
Continue to alternate until all the ingredients are combined,
stirring well after each addition. Add the wine and stir to mix.
Pour mixture into a greased and floured baking dish or
aluminum pan, and bake for 1 hour. Serve warm from
the oven with ice cream.
Note: Reduce baking time if batter is less than -inch
deep. Increase batter depth in pan to produce a more
pudding-like product.
Barbara Lehman, Jerrys wife, prepares his favorite dessert, homemade
persimmon pudding using pulp from the fall fruits grown on their farm.
F
rom August through November,
apple season is in full swing at
HighPoint Orchard & Winery
near Greensburg. Visitors pick
from dozens of apple varieties, which
along with peaches and Asian pears are
grown on Randy and Karen Cymans
18-acre fruit farm.
Fall brings hundreds of school kids to
the orchard to learn all about apples and
sample cider made using an antique press.
HighPoint also draws out-of-towners,
many of whom arrive on tour buses to
soak up the country ambience and the
historic location, Pleaks Hill, which
celebrated its 150th anniversary in 2008.
In fact, the Cymans live in an 1858
house built by J.E. Pleak. Randy Cyman
was drawn to the house at first sight
and liked the idea of preserving a piece
of history.
I get satisfaction out of improving
something, he says. We pride ourselves
on the beauty of the grounds and historic
nature of the house.
The couple established HighPoint
Orchard in 2005 and opened the following
spring. Its name comes from the propertys
status as the highest point in northwest
Decatur County. The elevation protects
the fruit from damaging spring frosts,
and the nearby upland reservoir supplies
plenty of moisture.
Given the favorable growing conditions,
Randy decided to indulge his passion for
winemaking by carving out an acre to
plant multiple varieties of grapes. At a
prestigious winery in France, he learned
about operating a vineyard. He plans to
follow the French model by developing a
small boutique winery, though it wont be
fully operational for a few years. Still, the
Cymans see it as another piece of the first-
class agritourism experience they want to
provide for visitors.
A key ingredient in the couples success
from the outset has been Karen Cymans
culinary prowess. She makes all of the
food from scratch for their Orchard Caf
and Ole Mill Barn, except for the pies,
HighPoint Orchard serves up apples,
agritourism, and homemade desserts
story by laurie wink | Photography by Jeff adkins
Rolling
in
theDoughnuts
If you Go
The high point at
HighPoint is the orchards
annual Apple Fest, which
takes place the second
weekend in October. Its a
fun, family event featuring
activities such as a
pumpkin roll, apple pie
bake-off, wagon rides and
those famous fresh
doughnuts. Learn more
about the festival, or plan
your visit the farm, at
www.highpointorchard.com
or by calling (812) 663-4534.
randy and Karen Cyman established HighPoint orchard in greensburg in 2005. They harvest acres of apples
and other fruits and run the ole mill Barn, a renovated 1854 structure that hosts special events. open seasonally,
their orchard Caf serves deli fare and Karens popular homemade doughnuts.
Greensburg
16
,
which are made by another chef
and baked on site. Customers rave
about her signature chicken salad
sandwiches, but her homemade
doughnuts draw early visitors. In
season, she makes an apple crisp
doughnut mix, with the finished
products iced or topped with
cinnamon and brown sugar. We
also do a pumpkin and a vanilla
with different toppings, she says.
Salads, wraps and other items
are served in the cafe, which opens
every June along with an adjacent
gift shop. Just a few days after
opening the cafe this summer,
Karen says, people were already
asking for her doughnuts.
In 2009, the Cymans renovated
the two-story barn, built in 1854,
and began year-round food service
that accommodates more than 100
customers at a time. Karen says
guests love the cozy lodge feel
inside and the expansive views
from the spacious outdoor deck.
With any small business, youre
determining what do people really
need, she says. It has turned into a
year-round business, which is good
because the bills come around
every month.
Karen Cyman makes sugar-dusted doughnuts from scratch. These sweet treats are available at
HighPoints orchard Caf, which is open from June through december.
18
,
The Mill Barn is popular with
area residents who want a special
place to celebrate milestones such as
weddings, bridal and baby showers,
class reunions and retirement parties.
We live in a rural area with a lot
of fast food, Karen says. One of the
needs for our community was to have
a charming place to hold different
events. We fill that niche.
Randy has a management position
at the nearby Honda automotive
plant, but still finds time to care for
the orchard grounds and trees. His
wife handles menu planning, food
preparation, supplies and customer
relations with visitors to the farm,
the cafe and those renting out the
property for weddings and other
occasions. After a nonstop week
of hosting multiple events, she
paused to reflect on the agricultural
adventure she and her husband
embarked on just a few years ago.
This has been such a journey for
us, she says. It has encouraged and
surprised us. We keep putting our
best foot forward and opportunities
develop.
randy Cyman rides his tractor through the orchard, where he grows apples, peaches and
Asian pears, bottom left, along with grapes for a future boutique winery at HighPoint.
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:
1-800-777-8252
www.infarmbureau.org
It pays to
be a member.
The goal of Indiana Farm Bureau Member
Benefit Programs is to provide discounts,
value-added benefits and convenience to
you, our members. Indiana Farm Bureau
does not endorse these products or
services. Indiana Farm Bureau and the
companies offering these programs do not
guarantee that program discounts will be the
lowest available price at any given time.
Farm Bureau members should provide the ID
number if applicable or identify themselves
as members of Indiana Farm Bureau when
calling any program. Programs are subject
to change or termination without notice and
some rules and restrictions may apply.
Identity Theft 911
Medicare
Supplements
Free Identity
Fraud Resolution
Service
Whether you have a full-
blown crisis or simply need to
take preventative measures
regarding a lost or stolen wallet,
you receive unlimited one-on-
one expert assistance.
Call 1-800-723-FArM.
Indiana
Farm Bureau
Introduces Low-
Cost Medicare
Supplement
Insurance from
MHI
Compare rates at
mhinsurance.com or call
toll-free at 1-888-708-0123.
20
,
Free
Confdential
Estate Analysis
from Farm
Bureau
Insurance
Contact your Indiana Farm
bureau Insurance agent
for details.
Financial
Services for
Members
Call 1-800-492-3276 or visit
www.farmbureaubank.com
for details.
Special Member
Savings
Health-care plans for your cat
or dog. Visit www.fbphp.com or
call 1-877-738-7888 and mention
your Indiana Farm bureau
membership.
Pet Partners, Inc.
estate Planning
Farm bureau
bank
story and recipes by kim Galeaz | Photography by Jeffrey s. otto | food styling by Mary carter
GRAins
Get the whole story on this nutrient-rich food group
EAT IN
Great
,
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.

H
ave you ever wondered which
grains are really considered
whole? Are you baffled about
gluten and whether you
should avoid it? Lets look at some of the
common misconceptions about this
nutrient-rich food group, then get in the
kitchen and make your favorite grain-rich
salad for the next tailgate party or Friday
night pitch-in.

Myth: All my grain choices every day
should be a whole grain.
Fact: The goal is to make at least half of
your grains whole every day, not all. White
grains are perfectly OK to enjoy, but whole
grains have many more benefits: They may
help reduce risk of heart disease, stroke,
Type 2 diabetes and help with weight loss
and weight management.
Myth: Grains that are high fiber are
always whole grains.
Fact: While most whole grains do
contain significant fiber, thats not what
determines a whole grain. Whole grains
contain all three parts of the grain kernel:
bran, endosperm and germ (where all
those health benefits are!). Common whole
grains include brown rice and whole-wheat
flour in a variety of grain products, such
as bread and cereals. Quinoa, though
considered a whole grain, is technically
a protein-rich vegetable related to beets
and spinach. Quick-cooking and pearled
barley arent technically whole grains
(their hull and some of the bran has been
removed), but barley is a fiber powerhouse.
In fact, its loaded with soluble fiber, the
type that can help lower cholesterol and
LDL bad cholesterol. Make a batch of
Curried Barley with Cranberries, Raisins
and Pecans for your heart today.
Myth: Whole grains dont taste
good and/or take forever to cook.
Fact: Theres a whole grain variety
to suit everyones taste buds, practically
from A to Z, such as amaranth, brown
rice, buckwheat, bulgur, corn, farro, oats,
quinoa, spelt, whole wheat and wild rice.
Many take less than 20 minutes to cook,
like the quinoa in Cinnamon-Spiced
Quinoa with Apples and Sweet Potatoes.
But the best thing about these grains is
that their flavor is enhanced with fall
harvest fruits and vegetables, from apples,
pears and cranberries to sweet potatoes
and winter squash.
Myth: Grains with gluten should be
avoided and/or are bad for your health.
Fact: The only people who really need
to avoid gluten are those with a reputable
medical diagnosis of a gluten allergy,
gluten intolerance or the very serious
celiac disease. People with celiac disease
must avoid gluten altogether to avoid
destroying the small intestine and possibly
leading to more serious diseases, including
cancer. Gluten is the generic name
for certain types of proteins found in
common cereal grains like wheat, rye,
barley, spelt, kamut, triticale, rye and
all their derivatives. Oats may or may
not contain gluten. Rice and quinoa are
two of the most popular gluten-free
grains; try Brown Rice Salad with Pears,
Walnuts and Gorgonzola.
If you dont have a gluten issue, these
nutrient-rich grains provide an essential
source of calories. While there may be
a lot of hype about them, there isnt any
solid science to show avoiding gluten will
lead to better health, prevent disease or
help you lose weight.
Brown Rice salad with
Pears, Walnuts and
Gorgonzola
3 cups cooked medium- or
long-grain brown rice*
1 large red Anjou pear, cored and
diced (-inch pieces)
2
/
cup chopped green onions

cup chopped toasted walnuts
2 ounces crumbled Gorgonzola
cheese (about to
2
/
cup crumbles)
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic
vinegar
teaspoon salt
teaspoon pepper
*For 3 cups cooked brown rice, youll
need roughly 1 cups dry rice and 2
cups water. Measure out 3 cups
cooked rice after cooking.
In a medium bowl, combine rice, pear,
onions, walnuts and cheese. Whisk oil,
vinegar, salt and pepper together in a
small bowl and pour over rice mixture.
Toss lightly to blend all ingredients.
Serve immediately.
yields 8 servings of about
2
/
cup each

,
,
Cinnamon-spiced
Quinoa with Apples and
sweet Potato
1 cups quinoa
2 cups water
2 teaspoons roasted
Saigon cinnamon*
teaspoon salt
2 tablespoons canola oil
1 cups peeled diced (-inch dice)
sweet potato
1 cup finely chopped onion
1 cups unpeeled diced red apple
1 cups unpeeled diced Granny
Smith apple
*In a pinch, simply substitute regular
cinnamon or the plain, nonroasted
Saigon if the roasted isnt available
in your grocery stores spice aisle.
In a large saucepan, combine quinoa
and water. Bring to a boil. Reduce
heat and simmer until all water has
evaporated and quinoa is cooked,
about 15 minutes. Remove from heat,
and stir in cinnamon and salt. Pour
into large mixing bowl and set aside.
While quinoa cooks, heat canola oil
in a 12-inch skillet over medium-high
heat. Add sweet potato and saut
5 minutes. Add onion and saut an
additional 3 minutes. Add apples and
saut until sweet potato is slightly soft
and apples are crisp-tender, about 4
to 6 minutes. Add cooked mixture to
spiced quinoa and stir lightly to blend.
yields 10 servings of about cup each
Curried Barley with Cranberries,
Raisins and Pecans
1 tablespoon extra-virgin olive oil
1 cups diced onions
2-3 large garlic cloves, finely minced
1 teaspoons curry powder
teaspoon turmeric
teaspoon allspice
teaspoon salt
8 teaspoon pepper
3 cups fat-free, lower-sodium chicken broth
1 cups quick-cooking barley
/
cup golden raisins

cup dried cranberries
cup chopped pecans
Heat olive oil in a 12-inch skillet over medium-high heat. Add onions
and saut until barely tender, about 4 minutes. Add garlic and cook
until onion is crisp-tender, about 2 additional minutes. Stir in curry,
turmeric, allspice, salt, pepper and chicken broth. Bring to a boil;
add barley, raisins and cranberries. Cover, reduce heat and simmer
15 to 20 minutes, or until barley is tender and all liquid is absorbed.
Remove from heat, and let stand covered 3 minutes. Stir in pecans
and serve immediately.
yields 8 servings of about
2
/
cup each

,

,

26
,
things to do
PuRDue
i n T H e H o M e o F
A visit to Lafayette-West Lafayette
promises fun for everyone
story by carol cowan
Photography by Jeff adkins
P
erhaps the Lafayette-West
Lafayette area is best known
as the home of Purdue
University, and there is
plenty to see and do on the historic,
culture-laden Boilermakers campus.
But the attractions dont end
there. Parks and historic sites, a
wolf sanctuary and a zoo, sports
events and golf courses, museums
and performing arts venues, fun
festivals, diverse dining and topnotch
shopping offer exciting options for
every visitor.
About 5 miles north of downtown
Lafayette in Battle Ground lies one of
the areas most unusual attractions:
Wolf Park. The 75-acre research,
education and conservation park is
home to dozens of adult wolves and
puppies, along with several foxes,
coyotes and a bison herd. Howl
Nights on Friday and Saturday give
visitors an opportunity to see the
wolves up close and lend their
voices to a chorus of wolf howls.
Park educators give lively talks and
visitors can walk the half-mile-loop
trail after dark. The park offers lots
of daytime events and activities, too.
As the site of the momentous
clash between the Indian
confederation led by Tecumseh
and U.S. military troops led by
Gen. William Henry Harrison in
1811, Battle Ground is also a mecca
for history buffs. At Tippecanoe
Battlefield Park, youll find a detailed
history museum and a historic
chapel, along with picnic shelters,
hiking trails and a swimming pool.
Historic Prophetstown, a 300-acre
living history attraction within
Prophetstown State Park, features a
re-created Woodland Indian village
and a working Belgian draft horse
farm. Guests can participate in
farm chores every day, or check
clockwise from top right: Visitors can learn about the Battle of Tippecanoe, which took place in
1811, at the battlefield historic site; the Arts & market district in downtown Lafayette bustles with
shops and restaurants, including galleries, spas, brewpubs and candy shops; more than a dozen
wolves live in Wolf Park, an animal sanctuary located just north of Lafayette in Battle ground.
TRAVEL IN
out workshops, special events and
the annual September horse pull.
Prophetstown State Park also offers
2,000 acres of adventure, such as
camping, hiking, biking and bird
watching amid prairie grasses,
wildflowers and wetlands that
are gradually being restored to
their original state.
Adventure at a different pace
can be found among three distinct
downtown districts. In the Arts &
Market district, from Fourth to 12th
streets and South to North streets
in Lafayette, boutique shops, art
galleries, antique stores, museums,
live music venues and unique local
eateries line the streets. The John
T. Myers Pedestrian Bridge is the
centerpiece of the Wabash Riverfront
district. The bridge joins the cities of
Lafayette and West Lafayette and is
perfect for a stroll to enjoy the fall
colors along the Wabash River.
The Riverfront district also features
shops, restaurants and historic
architecture and hosts some of the
areas largest outdoor festivals. The
Chauncey Village district in West
Lafayette borders Purdue University
and caters to the college crowd with
bustling nightlife and Purdue
memorabilia.
Beyond Chauncey Village
stretches the Purdue University
campus, replete with historic
buildings, gardens, outdoor
sculptures and fountains. A Tree
Trail winds throughout the grounds,
and visitors can stop in at the Neil
Armstrong Hall of Engineering,
explore art galleries in the Stewart
Center, Pao Hall and Purdue
Memorial Union, or take in a live
theater production or concert at one
of several performing arts venues.
The school also boasts numerous
sports venues, including Ross-Ade
Stadium, home of the ever-popular
Boilermakers football team.
Kids will love Columbian Park
Zoo with its nearly 200 animals,
or northwest Indianas largest corn
maze at Exploration Acres, which
also has a pumpkin patch, hayrides,
pedal cars and more.
clockwise from top right: guitars hang in music shop in downtown Lafayette; Historic
Prophetstown, a living history attraction within Prophetstown state Park, features a re-created
Woodland indian Village and a working Belgian draft horse farm; Prophetstowns livestock
manager Lauren eastman shows 3-year-old Colette Booth how to milk a cow.
28
,
Feast of the Hunters Moon
Lafayette-West Lafayette hosts many
festivals throughout the year, but the
local favorite is Feast of the Hunters
Moon. The 45th annual feast will take
place Sept. 22 and 23, 2012, at
historic Fort Ouiatenon Park, located
just south of West Lafayette on the
banks of the Wabash River.
Fort Ouiatenon, a 1700s-era fur trading
post, was the first fortified European
settlement in Indiana. The festival
commemorates the annual fall
gathering of French traders and
American Indians with a full-scale
re-enactment of frontier life in the
mid-18th century. More than 3,000
participants dress in costume and
demonstrate crafts, such as chair
caning, basket weaving, barrel making
and blacksmithing, using authentic
tools, materials and methods.
Following the opening ceremony,
attendees are treated to the sight of
the Voyageurs French traders that
transported furs aboard birch bark
canoes landing and unloading as
they would have when the trading
post was in its heyday.
The festive, family-friendly
atmosphere bustles with Highland
games, American Indian dancing and
the hubbub of soldier encampments.
No feast would be complete without
an abundance of food, and Feast
of the Hunters Moon does not
disappoint. Some of the foods
prepared over an open fire include
bison burgers, bison stew, corn
on the cob and fry bread.
Merchants offer for sale replicas of
blankets, period clothing and jewelry,
leather goods, pewter, toys, American
Indian items, woven goods and
packaged foods.
Kids activities include a Tall Tale
trading booth, a place where they
can try on traditional clothing, and
hands-on crafting.
Find more details at my-indiana-
home.com/feast.
fort ouiatenon, home of the feast of the
Hunters moon, is open may to september.
Take the trip of a lifetime youve always wanted!
For more information and a brochure, call:
YMT Vacations
800-888-8204
$1,998
*pp
from
includes tax/service fees
alaska
Plus West Coast Train Tour
(13-Day Cruise and Tour from $1,998)
DEPARTS MAY THROUGH SEPTEMBER 2013
Fly to Seattle and board Norwegian Cruise Lines Jewel for your
seven-night cruise to Ketchikan, Juneau, Sawyer Glacier, Skagway
and Victoria, B.C. before disembarking in Seattle. Enjoy a city tour
before boarding Amtraks Coast Starlight train. Travel through
the Pacifc Northwest to Napa Valley and San Francisco.
*Price per person, based on double occupancy. Includes taxes
and services. Airfare is extra. Add $150 for May departures,
$250 for June departures and $450 for July and August departures.

,
, ,
,

m y - i n d i A n A - H o m e . C o m
30
,
P
aul Walden usually ignored
storm warnings. He liked
instead to go out on the front
porch of his Henryville house and
watch the storms pass by. I always
felt safe at home, he says.
On March 2, his wife, Patty, and
daughter, Heather, both at work,
called to warn him about an
approaching tornado. Paul went
outdoors and saw a gray wall
tearing up the neighbors property.
He quickly got himself and the dogs
in the closet beneath the stairwell
and struggled desperately to keep
the door closed against the suction
from the storm. The cat had hidden
under the bed and would have to
fend for himself. The tornado
sounded like a freight train inside
the house, Paul says.
Suddenly, all was quiet again. Still
in the closet, he looked up and saw
the sky. The roof was gone. Most
everything the Waldens had acquired
during 37 years of marriage was
gone. Then the hail began.
Southern Indiana, particularly
Henryville and vicinity, was hit hard
by tornadoes, and Indiana Farm
Bureau Insurance claims personnel
worked long hours to help clients as
quickly as possible. Property field
claim representative Scott Jones
visited the Waldens property and,
recognizing the devastation,
immediately provided funds for
necessities such as clothing, food
and shelter. The very next day, Jones
delivered a check to the family to
rebuild their home. Weve always
been loyal to Indiana Farm Bureau
Insurance, Patty says. Our daughter
is a third-generation customer!
Were better off than so many
others who didnt have insurance.
And were so grateful that our family,
including all our pets, survived.
One tree is all that remains on
the acres that were once a tree-filled,
park-like setting. Countless
volunteers spent days cleaning up
branches, debris and trash. A local
designer donated the blueprints for
the Waldens new house. A woman
in Ohio, who found some of the
familys photos there, transported
by the storm, will give the Waldens
some flowers to plant in their yard.
Its heartwarming how generous
complete strangers have been,
says Patty.
The family is ready to rebuild,
desperate for a sense of normalcy.
Our new house will have a basement
for safety during storms, Patty notes.
And Ive always wanted a window
over the kitchen sink so I can look out
over our property. Itll take time, but
well have trees again, she says. One
day itll be home again.
INSURANCE
When Storms Strike
March tornado leaves IFBI customers feeling both sad and grateful
story and photo by carrie k. patterson, public affairs specialist, indiana farm bureau insurance
Plant Invaders
Alien species overtake landscapes across Indiana
story by colletta kosiba
R
emember the old movie The
Blob? It ate everything in its
path! Though it may sound
like science fiction, we have alien
plants doing just that choking
out everything in their paths and
destroying our natural areas. Called
exotic or alien invasives, these plants
come to us not from outer space but
from other continents.
Emigrating Europeans
inadvertently included some weedy
plants in grain seeds and animal
feed when bringing them to the
United States. Kudzu was brought
to control erosion, but now it climbs
over trees and shrubs, growing
so rapidly it kills them by heavy
shading. Other alien vines, such as
Japanese honeysuckle and Oriental
bittersweet, do same thing.
Wanting cheap, easy-care plants,
some landscapers use alien Asian
bush honeysuckles, burning bush
and privet, which have no disease
or insect enemies in the United
States and will outlast their warranty.
These shrubs often spread outside
of regular cultivation and devastate
native plants.
Purple loosestrife and dames rocket
were originally used as ornamentals
in gardens. Now known to choke
wetlands, purple loosestrife is illegal
to buy, sell or plant in Indiana. Dames
rocket, a member of the mustard
family, is toxic to Pieridae butterfly
larvae, resulting in great loss to that
species. The same goes for garlic
mustard, a container plant herb used
in cooking that often escapes into the
wild and harms our spring natives.
Another problem over the years
was caused by errors in plant advice.
Autumn olive was sold in wildlife
packets (it was thought to be good
for birds, but the berries are actually
low in lipids theyre just junk food
to them). Multiflora rose was hailed
as an impenetrable fencerow plant.
Now, these two shrubs roam freely as
the birds spread the seeds everywhere.
Our government spends millions
of dollars each year to eradicate the
alien invasive plants from our forests,
wetlands and prairies. We landowners
are faced with the same problem.
Fall is a great time to attack. The
undesired invasive aliens remain
green long after our natives have
gone dormant in autumn. Effective
measures include spraying with an
herbicide or cutting the shrub and
painting the stump with herbicide.
Fortunately, most alien plants
are well behaved and blend into
our landscapes. But before you plant
new landscaping, be a good steward
and choose a native alternative to the
bad boys. Our ecosystem needs a
balance where plants, insects, birds
and animals can thrive from a
diversified habitat.
IN THE GARDEN
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. Collettas
Gardens have also been featured on
Channel 8 television in Indianapolis.

The Door
to QualiTy,
SafeTy
and
SecuriTy
8070 castleton rd. indianapolis, iN 46250
(317) 570-5436 (317) 577-4996 fax
www.accessgarages.com
M
a
x
im
u
m
C
le
a
ra
n
c
e
garlic mustard flowers can harm spring natives.
32
,
IN FOCUS
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
myindianahome@jnlcom.com. You can upload your Indiana
photos to our website at www.my-indiana-home.com/photos.
Photo submitted by
scott hawkins, sPringville, indiana
Photo submitted by
Jenny behnke, terre haute, indiana
Photo submitted by
Julie bullock, camby, indiana
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
we dont want to lose one of your family treasures!
Photo submitted by
debra sheets, lafayette, indiana

Fall 2012, My Indiana Home

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Fall 2012, My Indiana Home

Hochgeladen von

Copyright:

Verfügbare Formate

A mAgAzine for indiAnA fArm BureAu memBers

Fall 2012 my-indiana-home.com 3

Fall 2012 my-indiana-home.com 5

Year FFA was founded as

Year girls were first

FFA chapters in Indiana

Total members of FFA,

Members who attend the

cup chopped green onions

cup golden raisins

Das könnte Ihnen auch gefallen