Spring 2014: My Indiana Home

my-indiana-home.
com
Spring 2014
A MAGAZINE FOR INDIANA FARM BUREAU MEMBERS
State of
the Arts
Explore the Indiana State Museum
for history, culture, art and science
BERRY DELICIOUS
Recipes
Browse sweet strawberry recipes such as Strawberry Chiffon Pie
and Strawberry Mandarin Salad online at my-indiana-home.com/
strawberries.
AZALEAS IN BLOOM
See some 4,000 of these showy spring flowers
at Azalea Path Arboretum & Botanical Gardens
in Hazelton, open daily in April and May. Learn
more at my-indiana-home.com/azalea.
HOME-BAKED HISTORY
If youre a baker, you likely have Clabber Girl
baking powder in your pantry. Read about
the history behind this Indiana business at
my-indiana-home.com/clabber-girl.
my-indiana-home.com
Connect to your food, your farmers and a uniquely Hoosier lifestyle
FOOD TRAVEL FARMS HOME & GARDEN MY INDIANA
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VOLUME 4, NUMBER 3
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
Web Designer/Developer Diane Brewer
Communications Assistant Rachel Schrage
Content Director Jessy Yancey
Proofreading Manager Raven Petty
Content Coordinator Rachel Bertone
Contributing Writers Kim Galeaz, Colletta Kosiba,
Amy D. Kraft, Margie Monin Dombrowski, Kayleen Reusser,
CJ Woodring
Creative Services Director Christina Carden
Senior Graphic Designers Laura Gallagher,
Jake Shores, Vikki Williams
Creative Technology Analyst Rebecca Ary
Photography Director Jeffrey S. Otto
Senior Photographers Jeff Adkins, Brian McCord
Staff Photographers Michael Conti, Wendy Jo OBarr,
Frank Ordoez, Michael Tedesco
Agribusiness Marketing Director Sara Quint
Web Creative Director Allison Davis
Web Designer II Richard Stevens
Web Developer I Nels Noseworthy
Ad Production Manager Katie Middendorf
Ad Traffic Assistants Krystin Lemmon, Patricia Moisan
I.T. Director Daniel Cantrell
Accounting Diana Guzman, Maria McFarland, Lisa Owens
Executive Secretary Kristy Giles
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 Sales Rhonda Graham
Sr. V.P./Agribusiness Publishing Kim Newsom Holmberg
Sr. V.P./Journal Digital Michael Barber
V.P./Visual Content Mark Forester
V.P./External Communications Teree Caruthers
V.P./Content Operations Natasha Lorens
Controller Chris Dudley
Senior Integrated Media Manager Robin Robertson
My Indiana Home is produced for the Indiana Farm Bureau
by Journal Communications Inc., 725 Cool Springs Blvd.,
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reserved. No portion of this magazine may be reproduced in
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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.
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Postmaster: Send address changes to My Indiana Home,
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Member Association of Magazine Media
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Please recycle this magazine
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Indiana Home Indiana Farm Bureau
FEATURES
8
Raising a Restaurant
Two nationally renowned Indiana
eateries source locally
12
Two Centuries
and Counting
Matthews family cherishes
200-year-old ancestral farm
16
Timeless Beauty
Frankfort gives old barns a new
lease on life
DEPARTMENTS
6 IN Almanac
Meet two sets of award-winning
young farmers
20 Eat IN
Carrot Cake Salad, Ginger
Orange Spring Vegetables
and Roasted Asparagus Salad
24 Travel IN
Visit the Indiana State Museum
and its 11 state historic sites
30 INsurance
Record-breaking number of
tornadoes hit Indiana on Nov. 17
31 IN the Garden
How does your hydrangea grow?
32 IN Focus
Reader photos taken by you
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ON THE COVER
Visitors gather around the Foucault pendulum
at the Indiana State Museum in Indianapolis.
Photo by Jeff Adkins
Spring 2014 my-indiana-home.com 3

Celebrate spring
with seasonal
produce and
fresh recipes.
I realize there is limited space in all publications.
However, there are some very interesting rail
museums and rides [All Aboard, Winter 2013-14]
conspicuous by their absence. The largest of
course is the Indiana Transportation Museum in
Noblesville, which runs the Indiana Fair Train and
numerous other excursions. The city of Jasper
has a very nice rebuilt station and excursion train
to West Baden/French Lick. There are also two
smaller museums. Linden Junction is on U.S.
Highway 231, a few minutes north of Crawfordsville. A new one is
the Brown County Railroad Museum on state Route 135, just south
of Morgantown.
I love to read through each magazine for local culture events and just
plain Hoosier life.
Howard Bennis, longtime member
Editors note: Thanks so much for your kind words about the magazine.
Unfortunately, we were unable to include all of the wonderful railroad
museums throughout the state in our print edition, but we did include a link
to a listing of those museums in our online version of the article. You can
find the listing at my-indiana-home.com/indiana-railroad-museums.
The story about development of the soy wax and the candle
production in the My Indiana Home magazine was a great story [Lights
in the Window, Winter 2013-14]. I have never tried the soy candle. I love
candles and am very interested in a healthier option. Thank you for the
opportunity to win one of your homemade and harvested products made
in Indiana. Any environmentally friendly product is at the top of my list of
favorite things. Best of luck with your business!
Bridgette Brackett
via my-indiana-home.com
I havent tried these candles, but I am so looking forward to.
They sound amazing. We grew soybeans on our family farm.
Wilma
via my-indiana-home.com
Do you have a question about something you read
in My Indiana Home? Send questions, feedback
and story ideas to myindianahome@jnlcom.com.
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. Attend Maple Syrup Time at
Deep River County Park in Hobart.
2. Try the Wagyu beef at Joseph
Decuis in Roanoke.
3. Learn how Timeless Barns of
Frankfort transforms old barns
into beautiful homes.
4. Enjoy Hollyhock Hills famous
fried chicken in Indianapolis.
5. Read about the Matthews familys
200-year-old farm in Hanover.
IN This Issue
Sweet
Escape
Explore the Wayne County
Chocolate Trail, plus chocolate
recipes for breakfast, dinner
and dessert
All Aboard!
Train museums
celebrate the states
railroad heritage
my-indiana-home.com
Winter 2013-14

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IN ALMANAC
Excellence in
Agriculture
Nick and Julie Wenning did
something a little out of the
ordinary on their row crop farm in
in Decatur County they started a
freshwater shrimp operation. This
unusual aspect, plus their passion
for conservation, earned the
couple the Indiana Farm Bureaus
Young Farmer Excellence in
Agriculture Award.
Nick Wenning told The
Hoosier Farmer that the shrimp
operation began as a way for
them to help educate the public
about aquaculture, though the
couple has also hosted field days
about no-till practices, cover crops
and soil health to advocate for
conservation. Both the shrimp
business and the field day events
attract folks from all over, with
some driving as long as three
hours to visit the farm.
In addition to sharing their farm
with visitors, the Wennings also
love spending time outside with
their three young children, camping,
fishing and playing softball.
The Farmers Life
Its common to come across one of
the many great blogs from Indianas
farm moms and wives. Brian Scott
of northwest Indiana is breaking the mold with a farm blog from the male
perspective called The Farmers Life.
This Purdue alum raises corn, soybeans, popcorn and wheat on his
northwestern Indiana farm with his father and grandfather. He shares photos
of daily life on the farm on his blog, while also digging deeper into why
farmers do certain things the way they do.
Scott shares his views on the latest and greatest in ag technology, from GPS
maps to tractors that drive themselves. Learn more about Scotts farm and his
take on Indiana agriculture at thefarmerslife.com.
Maple Syrup Time takes place from 10 a.m. to 4 p.m.
on March 8 and 9 as well as March 15 and 16. To learn
more, call (219) 769-7275 or visit lakecountyparks.com.
Head to my-indiana-home.com/syrup to find the dates
for additional Indiana maple syrup festivals in Salem
and Wakarusa.

Sweet School
You probably drizzle it all over your breakfast pancakes and waffles,
but have you ever wondered how maple syrup is made?
Head to the Deep River County Park in Hobart during Maple Syrup
Time, the second and third weekends in March, to learn about the
process of making the sweet treat. Outside, visitors receive a short
lesson on how trees are tapped for sap and then witness the sap
being turned into syrup.
Inside the visitors center, kids learn about maple syrup through
games and puzzles, and everyone can warm up with a mug of hot
maple tea, coffee or hot chocolate.
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NURSERY & GREENHOUSE INDUSTRY
SOURCES: agcensus.usda.gov, anla.org, nass.usda.gov
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Greenhouse, nursery and floriculture
operations account for 2.5 percent of
all U.S. farms and employ 4.9 percent
of hired farm workers.
Nursery Stock $6.6 billion
Bedding/Garden Plants $3.8 billion
Sod Harvested $1.3 billion
Potted Flowering Plants $1.2 billion
Mushrooms $986 million
Other $2.7 billion
Nationally, the nursery greenhouse
industry encompasses:
1,286
Indiana farms in
the nursery and
greenhouse industry
$126.2M
Amount Indianas nursery industry
contributed to the states economy
Indiana ranks 12th
among other states
for production of
nursery, greenhouse,
floriculture and sod.
Healthcare
Help
Indiana Farm Bureau
Insurance can help you sort
through healthcare reform
the same way weve helped
you with all your insurance
needs for more than 75
years. To obtain a basic
overview of healthcare
reform and guidance on
purchasing health insurance,
contact the Indiana Farm
Bureau Private Exchange
by: 1) Calling to speak with
a healthcare reform expert,
Monday through Friday
9 a.m. to 9 p.m. EST, at
1-855-864-9215; or 2)
Visiting us online 24/7 at
infbprivateexchange.com.
Agriculture Achievement
Matt and Kristen Schafer of LaPorte County won this years
Indiana Farm Bureau Young Farmer Achievement Award for
their persistence in growing their diversified farm and
educating the public about agriculture.
Schafer grew up in the farm life, and though he attended
college to keep his options open, he returned to his fathers
and uncles farm, where hes worked as a full-time employee
since 2001. Eventually, he was able to buy his own stake in the
operation, which he plans to grow with his family. The Schafers
raise corn, soybeans, wheat and specialty crops, including
seed corn, waxy corn, cucumbers, green beans, alfalfa and
hay. He also works with beef cattle.
Kristen Schafer, a high school earth and physical science teacher, wasnt involved
with agriculture before meeting Matt, but she has embraced the lifestyle and now
manages the farms website, schaferfarmsin.com, and its social media efforts.
In a way, Im educating the lay person about ag life, she told The Hoosier Farmer.
Since I was raised in the suburbs, I think it may be easier for me to explain to them
what agriculture is all about.
Learn more about this years young farmer award winners at thehoosierfarmer.org.
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Raising a
Restaurant
Two nationally renowned Indiana eateries source locally
Story by Rachel Bertone | Photography by Michael Conti
P
ete Eshelman of Joseph
Decuis Restaurant lives by
a simple motto: To have
great food, you have to
have great ingredients.
Eshelmans family opened the
restaurant initially as a corporate
dining room in Roanoke, located just
outside Fort Wayne. But Eshelman,
who in his previous life was a pitcher
drafted by the New York Yankees,
had the drive to build one of the best
fine dining restaurants in America.
He and his wife, Alice, opened
Joseph Decuis Farm to the public in
2000, and it has since expanded into
an emporium, culinarium and
inn. Named for an ancestor, Joseph
Decuis has become a gourmet
destination for travelers in Indiana
and beyond.
The whole notion of where food
comes from propelled us forward,
Eshelman says. The best control you
can have over your ingredients is to
grow them yourself. We started with
vegetables and eggs, then I became
smitten with Wagyu beef, so we
began raising them.
Traditionally raised in Japan, the
restaurants Wagyu beef is a major
draw. Eshelman says he first became
interested when one of his chefs
experimented with Kobe beef, a type
that comes from a cross breed of
Wagyu and Angus cattle.
It blew me away, he recalls. It
was melt-in-your-mouth delicious.
And it is also the healthiest beef
there is.
Afterward, Eshelman started to
learn all he could about the Wagyu
breed and how to raise it. He traveled
to Japan to study with master
farmers and learn how they raise
their cattle. He recently wrote a
book, Americas Wagyu Trail,
chronicling his journey.
Joseph Decuis in Roanoke has become an upscale dining destination, serving ingredients from nearby farms, including its own. Located six miles from
the restaurant, Joseph Decuis Farm raises goats, chickens and its specialty, Waygu beef cattle, as well as other animals and produce.
Because of the precision and attention
Eshelman gives to his cattle, guests are
rewarded with choice menu options. The
farm harvests one steer per week, focusing
more on quality than quantity. Eshelman
says their beef is 100 percent prime plus,
which means all of it achieves prime status
or exceeds it by the U.S. Department of
Agricultures standards. The restaurant
even offers a nose-to-tail dish on the
menu that features every cut of Wagyu
beef they produce.
Along with Wagyu, Joseph Decuis
Farm grows its own vegetables, including
asparagus and mushrooms in the spring.
They also raise mangalitsa pork and get
their chickens from a nearby family farm.
The farm has become a platform
to show people exactly where their food
comes from, says Eshelman. We give
personal tours of the farm to guests
before they go eat at the restaurant.
Joseph Decuis also houses an
emporium where diners can take home
signature food and wines or enjoy casual
dining in the cafe. And in summer 2014,
Eshelman plans to open the 1884
Farmstead, where people can experience
farming and food as it was back then.
Cell phones and computers will stay
at the door.
Indianapolis landmark Hollyhock
Hill Restaurant, which opened its doors
in 1928, is a prime example that the trend
of restaurants sourcing ingredients locally
isnt anything new. Hollyhock has always
relied on Indiana farmers and distributors
for menu items.
Hollyhock Hill began as a country
cottage with a small dining area that
seated up to 30 guests. Today, the
150-seat restaurant is run by Jay and
Barbara Snyder, longtime employees who
took over in 1992. As times have changed,
the restaurants owners have adopted
innovations and advancements, but
their tried-and-true recipes, as well
as the philosophy of using local sources,
have stayed the same.
The fare, served family style, includes a
variety of seafood and steak entrees, along
with sides such as homemade pickled
The master kitchen at Joseph Decuis is known as the Culinarium, where chefs are encouraged to think outside the box to create new menu items.
If You Go...
Joseph Decuis, 191 N. Main St.
in Roanoke, is open Monday
through Saturday from 5:30 to
10 p.m. (260) 672-1715,
josephdecuis.com.
Hollyhock Hill, 8110 N. College
Ave. in Indianapolis, is open
Tuesday through Friday from
4:30 to 8 p.m., Saturday from
4 to 8 p.m. and Sunday from
12 to 7:30 p.m. (317) 251-2294,
hollyhockhill.com.
Reservations are strongly
recommended for both
restaurants.
Roanoke
Indianapolis
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beets, buttered corn, seasoned green
beans and much more. However, the
restaurant is best known for its fried
chicken, pan-fried in three-foot-by-
three-foot cast-iron skillets custom
made for them.
In fact, national magazines,
including Travel & Leisure and
Saveur, have endorsed its famous
fried chicken as among the best in
the country. Hollyhock Hill sources
the fresh, never frozen, chicken from
regional farms through a local
distributor, McFarling Foods.
They also get their tomato juice
served cold before a meal during
warmer weather from Indiana-
based Red Gold, whose tomatoes are
grown primarily by farmers within
the state. Tomato juice is the base for
the tomato, chicken and rice soup, an
original recipe from the earliest days
of the restaurant that comes with the
family-style meal in cooler seasons.
All of our ingredients come
through local distributors, says
Dean Black, manager of Hollyhock
Hill. We can identify where it
originated, and if theres a problem,
we know where to go to fix it.
Along with local ingredients, a
huge pull for the restaurant is its
consistency for the past 85 years.
People who havent been to the
restaurant in decades are delighted
when they return to find the menu
offers the same delicious options.
Snyder says they will continue to
perfect what they do best. Its hard
to find consistency like ours in this
day and age, he says.
As for the farm-to-fork
way of running a restaurant,
Eshelman of Joseph Decuis says
its not going away.
The first step is for restaurants
to grow their own food, and the next
step is restaurants on actual farms,
he says. If we raise more food in the
state, we can become the state that
feeds itself. What Napa is to wine,
we could be to local food.
Hollyhock Hill Restaurant in Indianapolis has used local ingredients, such as tomato juice from Indiana-based Red Gold, since it opened its doors in 1928.
Hollyhock Hill serves its meals family style, with
meats and side dishes passed around to the
whole table. Its most renowned entree, fried
chicken, is pan-fried in three-foot-by-three-foot
custom-made cast iron skillets.
Two Centuries
Counting
&
Matthews family cherishes 200-year-old ancestral farm
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Story by Kayleen Reusser
Photography by Michael Conti
A
s a child, Patty Naegele
rarely thought about her
ancestors who, with only
a wooden plow and
teams of oxen, cleared land on her
familys 120-acre farm in Jefferson
County in the early 1800s.
Today, Naegele remembers
that legacy each time she visits her
familys homestead near the Ohio
River. In March 2012, a plaque
designating the farm as a Bicentennial
Hoosier Homestead was awarded
to Naegele and her brothers, Tom
and Bill Matthews, the farms
current owners.
Their parents, Thomas and Virginia
Matthews, applied for and received a
Hoosier Homestead Award in 1990.
At that time, only one category
honored farms that had been in
the same family for 100 years or
longer. Since then, sesquicentennial
and bicentennial categories have
been added. (See sidebar for
more information.)
FAMILY HISTORY
According to deeds in the
familys possession, the Matthews
familys history with the farm
began in 1811, when a land claim was
staked by Daniel and Nancy Robbins.
Ownership of the land was officially
transferred to the couple the
following year.
Verbal family history claims the
farm was sold to the Robbinses for
Tom Matthews drives a tractor at his 120-acre
Jefferson County farm, which has been in his
family since 1811. In 2012, the farm became
among the first to receive a Bicentennial Hoosier
Homestead Award.
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Hoosier Homestead Award
The Indiana State Department of Agriculture has facilitated the Hoosier
Homestead Award program since 1976. Originally it honored farms in
Indiana continuously owned by one family for a minimum of 100 years.
Beginning in 2004, sesquicentennial and bicentennial awards were
added, recognizing farms with 150 and 200 years of ownership,
respectively.
Two annual programs recognize these Hoosier families. The spring
ceremony is held at the Indiana Statehouse, while the State Fair hosts
the second. Lieutenant Gov. Sue Ellspermann officiates at both
programs. Each family receives a certificate of recognition and the
names and history of each family. The certificates are signed by the
lieutenant governor and include the Indiana state seal. There is no cost
for the certificate, though a plaque, which denotes the same distinction
and is made to withstand inclement weather, costs $31.
To qualify for Hoosier Homestead Award a farm owner must:
1. Own at least 20 acres of original acquisition. If he/she owns less than
20 acres of the original acquisition, proof must be shown of at least
$1,000 of production of agriculture on the land.
2. Still use the land for agricultural purposes. The farm could be rented
or leased for farming.
More than 5,000 farms have received the Hoosier Homestead Award in
the past 30 years.
For a list of award winners from the past three years go to in.gov/isda.
$1.25 an acre, Naegele says. The
purchase may have been a wedding
gift for daughter Elizabeth Matthews.
Census records state Elizabeth and
her husband, James, moved to the
Indiana Territory from Pennsylvania
and were the first to settle the farm.
James P. Matthews, a descendant
of the original owners and a Civil
War officer, is credited with building
the two-story house on the property
that still serves as the familys
homestead.
We think the original house,
sawed from poplar trees on the farm,
may have been a cabin with four
rooms, two up and two down,
Naegele says.
Additions have been made to
the home over the years, with the
last being a kitchen and porches by
Naegeles grandparents in the 1950s.
In 1817, the family donated a lot
on the northeast corner of the farm
to the Carmel United Presbyterian
Church, which remained active until
1928. During the 1940s, the building
was torn down and the lot deeded
back to the farm. The church
cemetery, adjacent to the farm, is
still used today.
A schoolhouse was built on
the opposite side of the farm on
a tract of land the owners donated
to Hanover Township. The school
eventually closed, and the lot
reverted back to the farm. While
the family does not have exact
dates when the school was
operational, they do have
proof of its existence.
When the school was dismantled,
it was reconstructed near our farm
buildings, Naegele says. Today,
that building is used for machinery
storage.
21st-CENTURY FARMING
Tom Matthews and his wife, Vicki,
moved to the farm in 2010. A few
things have changed since his parents
passed away. While Thomas Matthews
raised beef cattle and hogs, Tom
Matthews limits his livestock to horses.
He still plants soybeans and corn on
the farms 82 tillable acres, but he has
stopped growing alfalfa. There just
wasnt a market for it, he says.
The wooden pegs in the cattle
barn reflect the farms early heritage,
though steel nails peek out as
reminders of modern maintenance.
As one of the first farms in
the state to be honored with a
Bicentennial Hoosier Homestead
award, the Matthews farm has staked
its claim as being one of the states
oldest tracts of privately owned
agricultural terrain. Naegele believes
the seven generations of owners and
six generations of family who have
lived on the property would be proud
of the effort their descendants have
put into recognizing their ancestors
work and perseverance.
Naegele also hopes her family
will continue to see the land
as valuable for its heritage and
sentimental value. Weve got roots
here and I can only hope future
generations will be interested in
keeping it, she says.
Her brother Tom is more definite
about the farms future. This
property is something to be proud
of, he says. Well do our best to
keep it in the family.
The Matthews family farm has been presented
with all three of the Indiana State Department of
Agricultures Hoosier Homestead awards, which
honor farms owned by the same family with
land used for agricultural purposes for more
than 100, 150 and 200 years.
Timeless
Story by Margie Monin Dombrowski | Photography by Michael Conti
O
ld barns have been a part
of Indianas landscape
since farmers first settled
the land, but the familiar
icon of the states agricultural roots
is disappearing.
While some barns have completely
vanished, Dean Smith, owner of
Frankfort-based Timeless Barn Co.,
has found a way to repurpose them while
preserving their history. Today, Smith and
his 11-person crew scout timber-frame
barns to dismantle and rebuild into
private homes or commercial spaces.
He stumbled into the business, much
like the first barn he discovered.
Sometime in 1997, Smith was planning
on building a log home for himself, but he
couldnt help but notice the country barns
in his native Clinton County falling into
disrepair. Stopping to take a look at one
1821 barn changed everything.
Once I walked inside and looked at
the timbers, their size, the hewing marks,
the scribing of the joinery where the layout
lines were, the craftsmanship and color of
the wood, I knew what I wanted to do,
Smith says.
The barn had massive 16-inch timbers
and in the 38-foot-by-42-foot great room,
one middle post, hewn out of walnut and
decorated with lambs tongue chamfers,
held up the entire roof. Hes spotted those
same details in three other barns hes since
repurposed, all within a couple miles of
each other, which he believes were built
by the same crew.
That 1821 barn became Smiths home,
which he restored and updated with
modern conveniences including hot water,
Frankfort company preserves Indianas past
by giving old barns a new lease on life
Beauty
To learn more about
Timeless Barn Co., visit
timelessbarncompany.com
or call (765) 242-3819.
Frankfort
Timeless Barn Co. transformed a dilapidated 1821 barn in Clinton County into this 21st-century home.
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radiant-heat flooring and structural
insulated panels. Along with his
newfound fascination with timber
framing, it was also the catalyst for
his business.
[Pre-Civil War barns] are some
of the most magnificent structures
ever built in America, Smith says.
They didnt have power tools, and
it was all done by hand. Theyre a
historical tie to what was needed for
survival, and from a craftsmanship
standpoint, theyre unparalleled.
Starting out with just one
employee, Smith learned more about
joinery by dismantling barns and
finding out how the technique worked
or didnt. Theres a lot to learn
from what our ancestors did, he says.
The Timeless Barn Co. was
established in 2001 after Smith
spent years working at his electrical
union job and devoting his spare
time to barns. In 2007, he partnered
with Swiss Building Systems to
expand his construction team.
People I know will say, Theres a
barn falling down over there, but
thats not what were looking for,
Dean Smith, below, restores old barns that are structurally sound but falling into disrepair, transforming them into custom houses. His Timeless Barn Co.
team strips the barns down to their framework while preserving the integrity of the wood for use during the rebuilding process.
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Smith says. Good roofs, well-
maintained foundations and bent
sections that could meet modern
building codes are high on his
priority list.
Once Smith and his crew have a
plan, theyll strip the barn down to
its framework, number each
component, then take everything
apart, peg by peg, in the opposite
manner to which it was assembled,
all while preserving the integrity of
the barn wood. That sets us apart
we take care in handling the wood
when we take it down, Smith says.
The barns also provide a unique
opportunity for customization, as
well as recycling. Theyre very
modular in the way they were built,
Smith says. Well reuse a lot of the
original joinery, and well build a
smaller, more custom home.
One recent restoration project
involved saving a barn on Lake
Monroe from a bulldozer. Dubbed
the Hobbit House because of its
large round front door and crooked
timber stairs, it was designed for
trapeze artist Janet French. The
home, which is mostly made of tulip
poplar, also features a large iron ring
made by a local blacksmith. The
ring hangs from the ridge beam,
where she can practice.
It was her idea, Smith says.
She does flips in her great room.
Creative reuse is another aspect of
the business, as theyll take timbers
out of old barns and refashion them
into trusses, ceiling grids or accent
timbers. Were always left with
extra short timbers that arent really
usable, but well use them to make
furniture, bar tops, trim packages,
even flooring. We try to recycle
everything, Smith says.
Timeless Barn Co. plans to do
more custom homes and commercial
work, which can include anything
from a small, timber-frame, energy-
efficient home to a pub in Ireland.
Were passionate about working
with clients to make their dream a
reality with whats capable of an old
barn, Smith says. Well scour the
countryside to find these hidden
treasures.
Story and Recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food Styling by Mary Carter
Springtime
Sides
Say goodbye to stale side dishes with fresh
ideas for seasonal ingredients
H
ow would you describe your
cooking and mealtime habits?
Stale and boring? Or bright
and fresh? If you lean toward
uninspired and monotonous, let me help
out with some creative inspiration.
Stale: Always eating baby carrots raw
from the package.
Fresh: Using them in a dessert-inspired
side salad. This crunchy Carrot Cake
Salad provides sweet-tooth satisfaction
along with a wealth of nutrients.
Stale: Always eating raw broccoli florets
with ranch dip or steaming fresh spears.
Fresh: Choosing one of the newer
broccoli varieties for a change of pace,
such as Broccolini (a trademarked name
for baby broccoli), and pairing it with
other in-season veggies in a simple sauce,
as we did in our Ginger Orange Spring
Vegetables recipe. Youll expand your
list of go-to simple veggies for weeknight
meals, and youll see how simple sauces
add even more flavor impact.
Stale: Always steaming fresh asparagus
spears and eating plain, and always eating
the same iceberg lettuce salad with cheese
and croutons.
Fresh: Oven-roasting asparagus and
adding to a mixed greens salad with a
savory shallot dressing, as seen in our
Roasted Asparagus Salad with Lemon-
Shallot Vinaigrette. Roasting asparagus
brings out natural sweetness and a rich,
robust flavor. And putting the spears
on fresh mixed greens with a homemade
dressing creates an easy, yet completely
gourmet-like salad.
Happy, healthy springtime to all!
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.

Nutrition Notes
Carrot Cake Salad: The vitamin A in
carrots helps with night vision, and dates
are a good source of dietary fiber and
rich in disease-fighting antioxidants.
Raisins contain natural compounds that
may inhibit the growth of bacteria that
leads to gum and tooth disease.
Ginger Orange Spring Vegetables:
Broccolini is filled with cancer-fighting
phytonutrients and rich in vitamins A and
C. Sugar snap peas are also an excellent
source of vitamin C.
Roasted Asparagus Salad: In addition
to vitamin K, asparagus also contains
antioxidants vitamins A and C, as well as
inulin, a type of fiber acting as a prebiotic
to aid in a healthy digestion.
20
,
Carrot Cake Salad
1 pound baby carrots, shredded
(roughly 4-5 cups shredded)
cup golden raisins
cup dates, chopped
cup fresh pineapple, diced

cup reduced fat or light
mayonnaise
2 tablespoons reduced fat or light
sour cream
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons sugar
teaspoon salt
cup honey-roasted pecan pieces
In a large bowl, lightly toss shredded
carrots, raisins, dates and pineapple.
In a small bowl, whisk together the
mayonnaise, sour cream, lemon juice,
zest, sugar and salt. Pour over carrot
mixture and toss to thoroughly blend.
Chill at least one hour to allow flavors
to meld. Right before serving, stir in
pecan pieces.
Makes 8 servings
(each serving about cup)
,

,
,
Ginger Orange
Spring Vegetables
2 bunches (16-20 ounces) Broccolini
12-15 spears (8 ounces) asparagus
4-5 ounces sugar snap peas
1 tablespoons extra virgin olive oil
2 garlic cloves, finely minced
2 teaspoons grated fresh ginger root
2 teaspoons orange zest, finely minced
cup orange juice

In a large pot, boil 5 quarts water.
While it boils, place ice water in large
bowl or container.
Trim asparagus and sugar snap peas.
Trim -inch from Broccolini stems. Cut
asparagus and broccoli into roughly
2-inch pieces.
Once water boils, add all three vegetables
and cook for about 2-2 minutes or until
al dente. Remove immediately with slotted
spoon and place in the bowl of ice water.
Heat the olive oil in 12-inch skillet over
medium heat. Add minced garlic, ginger
and orange zest. Saut 2 minutes, stirring
constantly. Add orange juice, heating and
stirring for 1 minute longer.
Drain the blanched vegetables and add to
skillet, tossing lightly and cooking until the
vegetables are heated through, but still
bright green, about 2-3 minutes. Serve
immediately.
Makes 6 servings
(each serving about
cup)
,

,
22
,
Roasted Asparagus Salad with Lemon-Shallot Vinaigrette
1 pound asparagus, ends trimmed about 1 inch
3 tablespoons extra virgin olive oil, divided
cup shallots, finely minced
cup fresh lemon juice
2 teaspoons lemon zest, finely grated
1 teaspoon Dijon mustard
8
teaspoon ground black pepper
teaspoon salt
5 heaping cups baby spring greens, lightly packed
6 tablespoons shaved Parmesan cheese
Preheat oven to 400 degrees. Place asparagus on large
rimmed (18-inch-by-13-inch) baking sheet in single layer.
Drizzle with 1 tablespoon oil. Roast until crisp-tender, about
10-12 minutes. Set aside to cool, then cut spears into thirds.
In a small bowl, whisk shallots, lemon juice, lemon zest,
mustard, pepper, salt and remaining 2 tablespoons olive
oil until thoroughly blended.
In a large bowl, lightly toss spring greens and roasted
asparagus pieces. Drizzle dressing over vegetables and
toss to coat.
Divide between 6 serving plates or bowls and top each
salad with 1 tablespoon shaved Parmesan cheese.
Makes 6 servings
(each serving a heaping 1 cup)
, ,


State
Arts
of the
Explore the Indiana
State Museum for
history, culture, art
and science
24
,
TRAVEL IN
Story by CJ Woodring
Photography by Jeff Adkins & Michael Conti
H
oosiers are proud of
their heritage and
cultural history.
And no place presents
it better than the Indiana State
Museum in downtown Indianapolis.
The museum is a destination for
young and old and all ages in between
to discover their inner explorer.
Indiana Jones wannabes can visit
a simulated dig or dig into Native
American history. They can meet a
charging mastodon head on, or view
the faces of famous Hoosiers. An
educational, exciting adventure
awaits visitors at every turn.
Established in 1869, the museum
was housed in various venues
before finding a permanent home
in White River State Park. The
three-story building, constructed
from materials native to Indiana,
opened in 2002 as a repository
of history, culture, art and science,
representing each of the states
92 counties.
Bruce Williams, director of
media and public relations, says
the museum is a component of the
states 12-site museum system, which
includes 11 historic sites located
throughout Indiana.
We are the central hub of the
system and, along with the others,
help to tell the story of Indianas
history, he says.
The combined sites draw nearly
700,000 visitors annually, including
more than 270,000 visitors to the
museum in Indianapolis. While
most are regional residents, special
exhibits what Williams refers to
as blockbusters appeal to
international guests.
A DAY AT THE MUSEUM
Core galleries on Levels 1 and 2
present natural science and cultural
history, respectively. Permanent
exhibits offer interactive, hands-on
experiences designed to complement
artifacts and media within those
exhibits, he says.
Among the Level 2 exhibits, the
Foucault Pendulum demonstrates
the Earths rotation. The swinging
pendulum, a popular attraction,
Left: The Congressional Medal of Honor Memorial lights up at night in front of the Indiana State Museum in Indianapolis. Above: A visitor checks out the
gargoyles in a special exhibit on limestone, one of the native Indiana materials used in the construction of the museum building.
knocks down a peg every seven to
eight minutes as the Earth turns.
Changing exhibits on Level
3 include Fearless Furniture,
works by 24 artists with a Hoosier
connection. The exhibit of eclectic,
high-quality studio work runs
through May 27, 2014.
The South Gallery features
prehistoric creatures in Ice
Age Giants: The Mystery of
Mammoths and Mastodons
through Aug. 17, 2014.
This explores Ice Age animals,
what happens at a real dig site and
research that helps us understand
prehistoric animals, Williams says.
We have the largest mastodon bone
collection in all the Midwest, so
there are tons of bones on display
throughout the gallery, as well as
an on-site simulated dig.
Fred, a mastodon unearthed in
New Haven (near Fort Wayne), is a
featured attraction. Weighing about
three tons, he consists of 85 percent
real bone and is said to be about
13,000 years old.
A posthumous, retrospective
exhibition of drawings, small
sculptures, paintings and
assemblage will be showcased
in Style, Elegance and Wit: The
Artwork of James Russell, running
April 4 through Oct. 12, 2014. A
Kewanna native, Russell (1915-2000)
is considered one of Indianas most
exemplary contemporary artists.
Also in April, the museum will
host the Pinewood Derby through
a partnership with the Boy Scouts
of America. Competitors race on a
two-and-a-half-story, 120-foot track
in the museums entryway in this
prelude to the annual June race.
We always have fun things
coming up, Williams says, noting
all exhibits are available for viewing
with the cost of regular admission.
Theres always something to
do here.
Indianas largest IMAX Theater
screen, Farmers Market Caf, the
L.S. Ayres Tea Room and the Indiana
Store are also on site. Consult the
website (indianamuseum.org) for
further details.
The Indiana Obelisk by Robert Indiana has become one
of the icons of the state museum.
Ice Age Giants: The Mystery of Mammoths and
Mastodons will be on display through August.
26
,
Indianas State Historic Sites
Together with the Indiana State Museum, 11 state historic sites comprise the Hoosier States 12-site museum
system. Visit indianamuseum.org/explore for tour information.
1. Angel
Mounds,
Evansville: One
of the nations
best-preserved
pre-contact
Native American
sites, this
Mississippian
Indian community
also features a nature preserve
and trails.
2. Corydon Capitol, Corydon:
This Federal-style structure
served as Indianas first state
capitol building. Shopping,
restaurants and the states only
Civil War battlefield are nearby.
3. Culbertson Mansion, New
Albany: Hand-painted ceilings
and carved rosewood staircases
highlight this three-story,
25-room French Second-
Empire mansion.
4. Gene Stratton-Porter Home,
Rome City: A two-story log
cabin, formal garden and the
author/naturalists gravesite are
among features of the 148-acre
Sylvan Lake setting.
5. Historic New Harmony: Nearly
three dozen structures from
two early American Utopian
communities can be viewed in
this historic Wabash River town.
6. Lanier Mansion, Madison:
This three-story, 18-room
Greek Revival is renowned
for stunning architecture and
year-round formal gardens.
7. Levi Coffin Home, Fountain
City: As a vital station in the
Underground Railroad, this
home harbored thousands
of freedom seekers.
8. Limberlost, Geneva: Gene
Stratton-Porters 14-room
Queen Anne log cabin
is located near Limberlost
Swamp, which inspired
novels and nature books.
There is an on-site
visitor center.
9. T.C. Steele, Nashville: Home
and studio of Impressionist
painter Steele, leading member
of the Hoosier Group. The site
includes a nature preserve and
wildlife display.
10. Vincennes sites: Indianas
oldest city showcases
buildings dating from 1800
to 1813. Sites are open
year round.
11. Whitewater Canal, Metamora:
Enjoy a scenic cruise on a
horse-drawn canal boat, pass
through Duck Creek Aqueduct
and buy cornmeal ground in
the water-powered grist mill.

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.itpaystobeamember.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
Special Farm
Bureau Discounts
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.
Save on
Grainger
Products
Order online at www.grainger.com
and receive FREE shipping, or
call or fax your order anytime.
Phone: 877-202-2594
Fax: 877-202-2593
Be sure to use our Grainger
account number (855921177).
28
,
Free
Condential
Estate Review
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.
Estate Planning
Farm Bureau
Bank
$300 to $500
Savings
When purchasing qualifying
Case IH equipment from
participating dealerships.
Print your verication certicate at www.fbverify.
com/case, enter your 10-digit Farm Bureau
membership number and ZIP code, and present
to the Case IH dealer in advance of product delivery
to receive the incentive discount.
Case IH Tractor
& Equipment
Incentive
Program
Story by Amy D. Kraft, Public Affairs Specialist, Indiana Farm Bureau Insurance
When Storms Strike
Record-breaking number of tornadoes hit Indiana on Nov. 17
S
unday, Nov. 17, was a
record-breaking day. Sadly,
the record broken was the
largest outbreak of tornadoes for
the month of November in Indianas
recorded history. The National
Weather Service confirmed that 28
tornadoes touched down in Indiana,
with the strongest being an EF-3
with winds 136-165 mph.
Because of the widespread
destruction caused by so many
tornadoes, Indiana Farm Bureau
Insurance clients were affected in
nearly 60 counties throughout the
state. There were several
homeowners and farm clients that
suffered very severe or total losses.
As claims professionals, we work
with members who have suffered
property losses every day, says
Karen Tiede, the insurance
companys director of claims. But
these storms caused such extensive
damage throughout most of our
state. It was really an unfortunate
day for many of our members.
Several families lost everything
they owned.
The rare November storms
cut a path throughout the Midwest
causing more than $1 billion in
damage, predicts insurance broker
Aon PLC. Indiana Farm Bureau
Insurance received thousands
of claims.
We had customer service
representatives, agents and claims
personnel working immediately,
Tiede says. Our first priority was to
make sure everyone had temporary
housing if they needed it. We had
personnel working seven days a
week and all throughout the holiday
week to assist our clients as fast
as we could. After the unexpected,
expect us, is our motto. We have
an office in every county and had
employees affected by the storms
as well. We were there to help right
away and Im very proud of the
service and dedication our staff
delivered during this most recent
weather response.
Thankfully, all damage
was limited to property; no
lives were lost. The Nov. 17
storms were the third largest
outbreak of storms ever in
Indianas recorded history. The
largest was June 2, 1990, with 37
tornadoes and second largest was
April 29, 2011, with 29 tornadoes.
INSURANCE
Brian Biskupski, property field claim representative, speaks with Dennis Owen on Nov. 23. The Owens large farm in Tippecanoe County sustained
damage during severe storms that moved through Indiana on Nov. 17.
30
,
Story by Colletta Kosiba
How Does Your
Hydrangea Grow?
Master gardener tackles common questions about this floral shrub
W
e grow hydrangeas for
their large, showy flower
heads. The dried flowers
look great on the plant, in a vase
or in a wreath. But this is one of
the most common questions asked
of master gardeners: Why doesnt
my hydrangea bloom?
If this sounds familiar, youre
not alone. The probable answer
is that you may have a bigleaf
(Hydrangea macrophylla).
This variety, our Midwest
problem child, evolved in the mild
maritime climate of coastal Japan.
Indianas crazy spring weather, which
jumps between 85 degrees and 20
degrees in one week, is perfect for
killing the flower buds.
When we purchase them, no
one tells us that they need winter
protection for their buds. But once
you know, you can defend them from
the cold. Tie together the stems, and
stuff oak leaves among and around
the stems. Then, either wrap them
in burlap or put a fence around the
plants to help hold up the blossoms.
This shields the flower buds so they
dont swell up when it is warm and
get destroyed by below-freezing
temperatures. Even the new
rebloomers, such as Endless
Summer bigleaf hydrangea that bloom
on new and old wood, will disappoint
if not protected for the winter.
And if that doesnt work, dont
be discouraged. Three other great
hydrangea shrubs require no
cold-weather care.
Panicle (hydrangea paniculata)
prefers full sun. The white blooms
mature with pink blushes that
continue into rosy pink. The stems
provide strong support for the
enormous pyramidal flowers. Not only
is the plant extremely durable, it also
gets better with age. Limelight is the
most popular new cultivar.
Smooth (hydrangea arborescens)
is shade tolerant. June blooms bring
flowers starting out light green in
color, then transforming into bright
white and fading to brown in the fall.
Cut back the plant 18 to 24 inches from
the ground in late winter. Annabelle,
the most popular cultivar, may need
to be staked because of heavy blooms.
Oakleaf (hydrangea quercifolia)
gets its name from the deep green
leaves that resemble oak leaves. Like
the smooth hydrangea, the Oakleaf s
cone-shaped flower heads begin as
light green in early summer,
progressing to bright white before
turning brown in the autumn. This
sun-loving shrub reaches 4 feet to
6 feet in height and width. It has
long-lasting, beautiful fall leaf color.
No matter what variety you have,
hydrangeas do not have to be
pruned. In fact, other reasons
for lack of flowering are improper
pruning, as well as too much shade.
And one more tip all hydrangeas
prefer an acidic, well-drained soil.
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.

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 my-indiana-home.com/photos.
To submit a photo via mail, send the photo to: My Indiana Home,
Reader Photos, P.O. Box 1290, Indianapolis, IN 46206-1290.
Due to the high volume of photos we receive, we are unable to include every photo,
and if you mail your photo in, we will not be able to return it. So make sure you have
a spare we dont want to lose one of your family treasures!
IN FOCUS
PHOTO SUBMITTED BY JUANITA MARTIN, WILLIAMSBURG, IND. PHOTO SUBMITTED BY MARTHA GOODWIN, TERRE HAUTE, IND.
PHOTO SUBMITTED BY LANNEA KNOWLES, SCOTTSBURG, IND.
PHOTO SUBMITTED BY MALCOLM HALL, KOKOMO, IND.
PHOTO SUBMITTED BY DAWN VARGO, NAPPANEE, IND.
32
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cup dates, chopped

cup fresh pineapple, diced

cup orange juice

Spring 2014 my-indiana-home.com 23

Spring 2014 my-indiana-home.com 27

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