my-indiana-home.

com Fall 2013

Popped to Perfection
Follow Indiana popcorn’s journey from seed to snack

Visiting Vincennes
The state’s oldest city honors its rich heritage through historical attractions and events

A magazine for Indiana Farm Bureau members

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Connect to your food, your farmers and a uniquely Hoosier lifestyle
Food Travel Farms Home & GardenMy Indiana

Volume 4, Number 1

A magazine for Indiana Farm Bureau members

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 Administrative Assistant Charla Buis

Content Director Jessy Yancey Proofreading Manager Raven Petty Content Coordinator Rachel Bertone Contributing Writers Kim Galeaz, Susan Hayhurst, Celeste Huttes, Colletta Kosiba, Amy D. Kraft, Cathy Lockman, Michelle Shirk, Douglas Wissing 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 O’Barr, Frank Ordonez, Michael Tedesco Web Creative Director Allison Davis

Kernels of Joy
Popcorn Giveaway After reading about Indiana popcorn on page 8, go online to my-indiana-home.com/popcorn to enter to win a popcorn prize pack featuring products from Cousin Willie’s and Pop Weaver.

Web Content Manager John Hood 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. Director Daniel Cantrell Accounting Diana Guzman, Maria McFarland, Lisa Owens Executive Secretary Kristy Duncan 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./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 Integrated Media Manager Katie Newbern My Indiana Home is produced for the Indiana Farm Bureau by Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (615) 771-5557. 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 Custom Content Council

Pumpkin Power
Visit my-indiana-home.com/pumpkins to find pumpkin-picking tips from a grower, as well as a list of Indiana pumpkin patches and recipes featuring this fall favorite.

recipe of the week
Want to get free recipes, such as Sweet Potato Cake with Cream Cheese Icing, delivered to your email inbox once a week? Sign up through our sister site at farmflavor.com/newsletter.

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Fall 2013
Features

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Popped to Perfection
Follow Indiana popcorn’s journey from seed to snack

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A Cut Above
Animal sciences students get hands-on experience at Purdue’s Boilermaker Butcher Block

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Farmers Helping Farmers
Indiana National Guard unit nears the end of its mission in Afghanistan’s Khost Province

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New Life for Old Wood
Scottsburg artisan takes handcrafted woodworking to a new dimension

Departments 6 IN Almanac
Find a festival with a 600-pound apple pie Pork, beef and chicken burger recipes use international flavors Visit Vincennes, Indiana’s city of firsts Be prepared for “what if” Learn which flowers to plant this fall Reader photos sent in by you

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20 Eat IN

24 Travel IN

31 INsurance 32 IN the Garden

33 IN Focus

On the cover Richard Day, historian at Vincennes State Historic Sites, wears authentic period clothing while giving a guided tour. Photo by Brian McCord
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IN Box
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 This Issue

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I would love to win all your hot sauces and peppers [“Some Like it Hot,” Summer 2013]. Good to know there are growers of integrity and safe farming practices in Indiana. Keep up the great work.
Rita Locker

Crawfordsville, Ind. Our company president once gave me a slice of a habanero he grew, and I actually lost my breath. I can’t imagine the Scorpion peppers mentioned in this article being four times hotter! Can you spell INSANE? OK, bring it on.
Alan Shanks

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1. Try a slice of a 600-pound apple pie at the annual Nappanee Apple Festival. (page 6) 2. Have a big pig adventure at a new Fair Oaks Farm Exhibit. (page 7) 3. Meet the meat science students behind the counter at Purdue’s Boilermaker Butcher Block. (page 12) 4. & 5. Learn how Indiana popcorn goes from seed to snack from the popcorn experts at Pop Weaver in Van Buren and Cousin Willie’s in Ramsey. (page 8) 6. See how a Scottsburg craftsman turns old pieces of barn wood into works of art. (page 18) 7. Visit Vincennes to discover history and happenings in Indiana’s city of firsts. (page 24)

via my-indiana-home.com I am such a wimp! I put a little Louisiana hot sauce in chili and on my pizza. I would love to cook spicier dishes, though! My tastes are gearing toward a little more heat!
Jo

via my-indiana-home.com I love the magazine. I use many recipes and love reading about many of our Indiana farms and interesting businesses in our state. I plan to visit some, and I save my copies. Thank you for sharing interesting places in Indiana. I can say it is my Indiana home.
Lori Joyce

via Facebook There are no better cantaloupes than the ones they grow in southern Indiana [“A Cantaloupe Odyssey,” Summer 2012]. I never buy any others than these. So sweet, juicy and yummy! Judi Barnett via Facebook Made the Lemon Basil Potato Salad with Bacon [“Hello, Herbs,” Summer 2013] last Sunday for family reunion, and it went very well... A little too garlicky for me, but it still tasted wonderful.
Margaret Julian

via Facebook

Do you have a question about something you read in My Indiana Home? Send questions, feedback and story ideas to myindianahome@jnlcom.com.

Fall 2013 my-indiana-home.com

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IN Almanac

Hoosiers Fighting Hunger
The Indiana Farm Bureau is committed to fighting the war against hunger. Through the Farm Bureau, the Indiana Young Farmer program works hard each year to provide food, time and funds to the cause. In 2012, the program donated more than 15,000 pounds of food, almost 700 hours of time and more than $34,000 in funds. At the Young Farmer Leadership Conference, held in early 2013, participants packed 35,000 meals in just three hours for Kids Against Hunger, which donated them to food banks across the state. The Indiana Young Farmer program also won the Most Innovative award from the Harvest for All campaign after raising $5,704 in one day through live and silent auctions. The campaign is a partnership between the American Farm Bureau, specifically the Young Farmers & Ranchers program, and the national charity Feeding America. The Indiana Young Farmer program plays a key role in hunger initiatives, but the Farm Bureau is dedicated to providing food to Harvest for All through many efforts, such as encouraging counties to find creative ways to donate at a local level. The ultimate goal is to improve the amount of food raised, and time and funds donated. To learn how you can become more involved in the fight against hunger, visit feedingamerica.org.

Blog Spotlight
The Real Farmwives of America
The Real Farmwives of America have undergone a makeover. A group of Indiana farm women, blogging about life on and off the farm, founded the organization, which was initially launched as a Facebook page in 2010 with a website added later. Recently, they revamped their website and re-evaluated their goals to better serve their readers. The site has a brand-new look and feel, with featured sections such as a Meet a Farmer map, which highlights farmers across the country. The group has also incorporated theme days into their blog posts, such as Home & Garden posts on Mondays and Farmer Fridays. Heather Hill, a Hancock County pork farmer and driving force behind the website, says they wanted to make sure content was constantly being offered to readers so they could stay connected. To learn more about the Real Farmwives of America, visit realfarmwivesofamerica.com.

Save the Date sept 19-22
600 Pounds of Apple Pie
How many bushels of apples does it take to make a 7-foot apple pie? Find out at the annual Nappanee Apple Festival, where the 600-pound pie steals the show each year. This northern Indiana event offers attractions for all ages, including live entertainment, carnival rides, a 5K road run, apple pie eating and apple peeling contests, a talent show and more. Visitors to the Napple Store can get their apple fix with fresh apple dumplings, homemade applesauce, apple butter and apple cider, just to name a few. That giant apple pie also serves about 750 slices to hungry festival-goers.

For Life
September is Life Insurance Awareness month, which is a great time to review your coverage and make sure you and your family have the appropriate protection in place. See the article on page 31 of this issue, and visit infarmbureau.com/website/life/ life-home.aspx to learn more.
Indiana Farm Bureau

The Nappanee Apple Festival takes place September 19-22, 2013, in downtown Nappanee. For more information, call (574) 773-7812 or visit www.nappaneeapplefestival.org.

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Pork in Plain Sight
Get a firsthand look at Indiana’s pork industry at the Pig Adventure at Fair Oaks Farm. The exhibit, a partnership between Fair Oaks Farm and Belstra Milling, includes a state-of-the-art sow gestation and farrowing (birthing) facility with an educational touring component. Interactive displays and exhibits show visitors how farmers raise their pigs. Malcom DeKryger, vice president of Belstra Milling, says they built the facility to educate people about the swine industry and give them a glimpse of a day in the life of a pork farmer. The Pig Adventure is located in Fair Oaks in northwestern Indiana. Learn more about the adventure and touring information at thepigadventure.org.

Farm Facts
Have you had your apple today? Celebrate National Apple Month in October – or throughout the fall – at any of Indiana’s orchards. Here are some fun facts about one of America’s most popular fruits:

72
of the annual apple harvest is processed into apple products such as cider, vinegar, juice and concentrate.

40%

Apple orchards listed in the Indiana Department of Agriculture’s agritourism directory.

Indiana apple production was valued at more than $1.7 million in 2012.

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Rank of the U.S. among other countries for apple production.

Johnny Appleseed first planted apple seeds in Indiana in the 1700s.

Sources: U.S. Apple Association, Indiana Department of Agriculture, National Agricultural Statistics Service

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Popped to Perfection
Follow Indiana popcorn’s journey from seed to snack
Story by Celeste Huttes | Photography by Brian McCord

or many, a night at the movies would not be complete without a buttery bag of popcorn. Even if that hoped-for Hollywood hit proves to be a dud, you can count on the salty snack to put a smile on your face. “Popcorn is a fun food – people like to treat themselves to it at the ballpark, the theater and at home,” says Wilfred Sieg, president and CEO of Ramsey Popcorn Co. in Ramsey, which sells popcorn under the brand Cousin Willie’s. Will Weaver, fourth-generation CEO of Weaver Popcorn Co. in Van Buren, agrees. “Popcorn is the quintessential American snack,” he says. Both popcorn companies have operated in Indiana for decades – 69 and 85 years, respectively. But this popular snack has a much longer history. The oldest ears of popcorn, found in a cave in New Mexico, date back some 4,000 years.

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Hoosier-Grown Popcorn

These days, Indiana ranks second in the nation in popcorn production. (Nebraska takes the top spot.) Many popcorn-related jobs have cropped up in the state, which is home to a number of leading popcorn companies. In addition to the Cousin Willie’s and Pop Weaver brands, you can find Gutwein Popcorn in Francesville, Amish Country Popcorn in Berne, Yoder Popcorn in Amish markets around Topeka and even a gourmet popcorn shop, Just Pop In, in the Broad Ripple district of Indianapolis. “Some of the best quality popcorn in the world is grown right here in Indiana,” says Weaver, who credits both the climate and the state’s popcorn growers. “Popcorn is a good, specialized agricultural commodity – it has value added per acre, so it’s profitable for the farmer. And it creates good jobs for the state of Indiana.”
Wilfred Sieg Jr. serves as president of Ramsey Popcorn Co., which sells its popcorn under the brand Cousin Willie’s. His grandfather founded the family business in 1944 by selling popcorn and other produce door-to-door.
my-indiana-home.com

Win a Popcorn Prize Pack!
Go online to my-indiana-home.com/popcorn to enter to win a prize pack of popcorn from Cousin Willie’s and Pop Weaver.

Fall 2013

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Above: A popcorn grower in southern Indiana harvests the crop with a combine. Farmers adjust the equipment settings specifically for the crop to prevent any damage to the kernels. Below: A lab worker at Ramsey Popcorn tests a variety of popcorn from different farms to make sure it meets Ramsey’s standards.

However, don’t expect to be able to pop the kernels from the sweet corn you buy at the farmers market or the field corn you see growing along the highway. Unlike other types of corn, popcorn has a hull with just the right thickness to allow it to burst open. Popcorn plants are generally smaller than field corn, with comparatively poor stalk strength and about two-thirds the yield per plant. “It’s a difficult commodity to grow,” Weaver says. “It takes a lot of care from farmers. We’re lucky to have a farming community here that gives so much care – it sets Hoosier popcorn apart.”
From Planting to Processing

Anyone who’s experienced poor-performing popcorn knows that not all kernels are created equal. Popcorn companies keep a sharp eye on quality, beginning with seed selection. Cleanliness and consistency of size play important roles.

Following planting, popcorn fields must receive timely rains (within a two- to three-week window) for pollination. Otherwise, growers could end up with stalks that don’t have ears of corn or have ears with no kernels. “If it’s too wet or too cool, plants won’t germinate,” Sieg explains. “If you have too many 100-degree days, it won’t pop either.” Like field corn, popcorn growers often use a combine for harvesting on a large scale, though the farm equipment’s settings must be adjusted specifically for the popcorn crop so as not to damage the kernels. “If you scuff the outer hull of the popcorn, it lets the moisture out and the kernel won’t pop,” Sieg says. After harvest, popcorn dries in silos to reduce moisture, which gives the kernels the ability to pop. Ideally, these corn seeds contain 14 percent moisture (down from 16 to 20 percent when harvested). When heated, water inside the kernel expands and the kernel explodes, puffing up to as much as 50 times
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Pop In to These Fun Festivals
Valparaiso Popcorn Festival Sept. 7, 2013 Now in its 35th year, this festival overflows with fun for all ages. Browse more than 200 arts and crafts booths, and sample the treats at 30 food booths offering popcorn and beyond. The day kicks off with the Popcorn Panic (a 5K walk/5-mile run) and includes a popcorn parade, kids’ games and live entertainment, with the Gin Blossoms as the headliner. Learn more at valparaisoevents.com. Van Buren Popcorn Festival Aug. 14-16, 2014 This perennially popular event has since 1973 offered three days of family fun, food and entertainment in the northwestern Indiana town, also home to Pop Weaver’s headquarters. In addition to popcorn, get your fill of favorite fair foods such as tenderloin and barbecue sandwiches. Along with the Kernel Klassic 5K run, festivalgoers can enjoy a pet parade, carnival rides, a car show and much more. Learn more at popcornfestival.org.
my-indiana-home.com
Michael conti

Boxes of popcorn move down the assembly line at Weaver Popcorn Co. in Van Buren. Founded in 1928, today the Indianabased company produces more than 30 percent of the world’s popcorn and distributes it to 90 countries around the globe.

its original size. Producers always aim to limit the number of “spinsters” (unpopped kernels) to less than 2 percent. Rigorous quality control continues through processing, where state-of-theart equipment cleans, screens, sifts and sorts kernels.
Know Your Kernels

“Our farmers produce popcorn that competes favorably with French, Argentine and South African popcorn,” Weaver says. “A lot of Indiana’s popcorn is exported.” In fact, Pop Weaver produces almost 30 percent of the world’s popcorn. With customers in dozens of countries, Weaver has gained a global perspective on this local product. “Around the world, popcorn is viewed as very American,” Weaver says. Overseas, popcorn packaging frequently sports U.S. flags or red, white and blue colors. In some countries, like China, popcorn has even become somewhat of a status symbol. But nowhere is popcorn more popular than in America. We consume most of the world’s popcorn – on average, 52 quarts, or more than 1,600 ounces, per person each year.

Fall 2013

“I believe popcorn became popular because it is fairly inexpensive to grow and eat, and it still is,” says Sieg, whose grandfather founded the family business in 1944 by selling his produce – including popcorn – door-to-door. In fact, popcorn sales actually increased during the Great Depression because it was one of the few snacks families could afford. With the debut of microwave popcorn in the early 1980s, popcorn became even more accessible. “You’re not going to find a cheaper snack on the market,” Sieg says. “And it tastes good.” It’s good for you, too. Popcorn, a healthy, natural, whole-grain snack, contains no sugar or gluten but packs in the antioxidants and fiber. When it comes to flavor, it’s hard to beat basic buttered popcorn. But for the more adventurous, dozens of exotic new flavors have popped up, including bacon, beer, pickle and pumpkin. From good taste to good health to good business, it seems this simple little snack is worth its salt to Indiana.

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A Cut Above
Animal sciences students get hands-on experience at Purdue’s Boilermaker Butcher Block
Story by Cathy Lockman | Photography by Brian McCord

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very month, the Boilermaker Butcher Block sells between 6,000 and 8,000 pounds of meat. The retail store, located in Smith Hall on the Purdue University campus, has cases filled with everything from porterhouse steaks to butterfly pork chops to apple bratwurst. On Wednesday and Friday afternoons, the store opens its doors to customers looking for quality cuts for their dinner tables. But what happens in that building on the other days of the week brings home the bacon for Indiana consumers and Purdue students. That’s because Smith Hall is the home of the Purdue Meat Science and Research Education Center, known as the Meat Lab. A program of the Department of Animal Sciences, the Purdue Meat Lab provides opportunities for students to learn how to process animals and produce a wholesome,

high-quality product for consumers. Jolena Waddell, director of the Meat Lab and assistant professor of animal sciences, explains that students learn the art of tenderizing, cutting and aging meat, as well as the important sanitation and food safety processes required for such work. “All animal sciences students are required to take a products class,” Waddell says. “Of course, it’s a valuable training ground for students specifically interested in a meat science career, but it benefits all of our animal sciences students to understand the process from live animal through retail.” And the live animals arrive from just about 10 miles down the road. “We have an animal sciences farm near Montmorenci, and that’s where the animals for the Meat Lab come from. So our meat is Purdue bred and fed,” Waddell says.

Jessica Peters, a student employee at the Boilermaker Butcher Block, processes pork in the Purdue Meat Science and Research Education Center, known as the Meat Lab.

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Customers can find everything from filet mignon to bratwurst at the Boilermaker Butcher Block.

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Animal sciences students at Purdue University often get their lessons outside of a traditional classroom.

That’s definitely a benefit for the consumer concerned about food miles – and a point of pride for the Boilermaker Butcher Block, says Mike Booth, the shop’s meat cutter manager. He explains that the homegrown focus means better control of breeding and management, as well as less handling, so the product doesn’t get stressed. “That results in a high-quality product,” Booth says. “Plus, we are able to offer our meat at prices that are comparable to grocery stores.” It’s also very fresh. “We have limited storage space, so we have to move the product to retail fairly quickly after the meat is cut,” he explains.
What’s at Steak?

so they are an extremely valuable part of our operation,” Waddell says. “We also meet the same codes and standards of other state-inspected operations and have an inspector here every day.” Much of the work, however, from the processing to the packaging to running the cash register, is done by students working part-time. “The Butcher Block provides our students with a valuable, practical and well-rounded experience, and that makes them very highly sought after in the industry,” Waddell says.
Blue Ribbon Specials

conducted here at Purdue that focuses on improving meat quality and tenderness, such as measuring the impact of feeding cattle extra vitamin E and D, or finding alternative feed ingredients that are cheaper than corn,” Waddell says. “Through [Purdue] Extension efforts, we also work to help the public, and especially young people, understand where their meat comes from and how we handle it safely.”

Where’s the Beef?
Products sold at the Boilermaker Butcher Block include cuts of beef, chicken, pork, lamb, and a variety specialty items, such as ground turkey, whole duck and various bratwurst and sausages. Find a complete list of available products at www.ansc.purdue. edu/meatshop. The retail store, open Wednesday and Friday afternoons from 2 to 5:30 p.m., is located in room 170 of Smith Hall at the corner of University and State streets in West Lafayette.

The Boilermaker Butcher Block was established in the mid-1970s as a way to make the best use of the products being processed in the Meat Lab. Today, Booth and another fulltime butcher work with students to teach them the important skills of meat processing, safety and sanitation. Together, the butchers have a combined 50 years of experience. “Our butchers are highly skilled and know every step of the process,

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In addition to the Purdue bredand-fed animals, the Meat Lab also has the distinction of being the processor for all of the Indiana State Fair champions, which total about 60 each year. Every August, the Meat Lab purchases all of the champion steers, hogs, lambs and goats, Waddell says. They become blue-ribbon specials in the Boilermaker Butcher Block. The Meat Lab also has a research mission that brings additional benefits to consumers and students alike. “There is a lot of research being

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Farmers
Indiana National Guard unit nears the end of its mission in Afghanistan’s Khost Province
oosier farmer-soldiers are fighting to win hearts and minds in Afghanistan. Since 2009, Indiana National Guard Agribusiness Development Teams (ADTs) have been deployed in insurgency-wracked Khost Province, an arid, mountainous region that borders Pakistan’s lawless tribal territories.

Helping Farmers
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Story and photography by Douglas Wissing

The ADTs are elite units. Typically composed of National Guard citizensoldiers with agricultural backgrounds, the ADTs have received agricultural assistance from Purdue University’s Afghanistan Program and language and cultural training from Indiana University. Security is a constant concern in this tumultuous war zone, where

Since 2009, Indiana National Guard Agribusiness Development Teams (ADTs) have been deployed in Afghanistan’s Khost Province. Writer Douglas Wissing is shown here on his 2009 trip to Afghanistan.

buried bombs, ambushes and suicide attacks are daily threats. The ADTs accordingly travel on aid missions in massive armored gun trucks, protected by heavily armed security soldiers. In some cases, the only way to get to meetings with tribal elders in Taliban-controlled areas is by helicopter. After more than three decades of war, Afghanistan is plagued by poverty and a woefully deficient rule-of-law. Over the last few years, Transparency International has ranked Afghanistan as one of the world’s most corrupt countries, complicating the ADTs’ mission of binding the Afghan people to their government. In spite of the numerous challenges, the Hoosier farmer-soldiers have made an impact. A Department of the Army Meritorious Unit Commendation noted the Indiana ADT “greatly increased the regional government’s capabilities while simultaneously improving the lives of the Afghan people.” The men and women of the five Indiana ADTs have completed irrigation projects that improved soil and water retention, introduced greenhouses, root cellars, composting, improved seeds and alternative, high-value crops, such as
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saffron. Animal husbandry programs provided tribesmen with health and nutrition training for their sheep, goats and cattle. The ADTs’ poultry and beekeeping programs offered Afghan women economic opportunities. With U.S. military forces withdrawing from Afghanistan, the fifth Indiana ADT, the 5-19th, has focused on mentoring Afghan officials in governance and developing Afghan agricultural extension agents. The commander of the 5-19th, Lt. Col. Dave Roberts, has a farm near Madison. Roberts says the Afghans were “very receptive” to the ADT once they understood they were farmers talking to farmers. “They knew we had true, true farmers who had knowledge we could share with them,” he says. “That was a good feeling.” As of My Indiana Home’s July deadline, it was unclear what will happen with the sixth Indiana ADT, which has been training for deployment to Afghanistan. The team has orders to deploy to Afghanistan, but it is apparent they will not be going to Khost Province. The unit may be deployed elsewhere in Afghanistan.

About the Author
Freelance journalist Douglas Wissing of Bloomington was embedded with the 5-19th Agribusiness Development Team Jan. 2-9, 2013, and has been providing reports on the unit’s mission and progress to the Indiana Farm Bureau. A special unit of the Indiana National Guard, the 5-19th and the four ADT units that preceded it have been working in Khost Province, Afghanistan, to help Afghan farmers rebuild their farm and agribusiness sector. Wissing was earlier embedded with the Indiana ADT in spring 2009 and again in late 2009. You can find out more about Wissing and his other writing projects at douglaswissing.com.

Fall 2013

New Life for Old Wood
Scottburg artisan takes handcrafted woodworking to a new dimension
Want To Buy A Barn?
You’ll find Harrison’s Handcrafted Barn, Mill & House Plaques in Scottsburg, located just off Interstate 65 about 30 miles north of Louisville. Prices range from around $59 for smaller gift items to around $200 for a framed plaque. Visit barnmillplaques.com or call (812) 889-3369 to place your order. Those wishing to see Harrison’s work in person can make an appointment to visit his showroom. His plaques are also available at several southern Indiana shops and galleries, including the gift shop at Scottsburg’s Jeeves & Co. Allow at least 2-3 weeks lead time for custom orders; more during the holiday season.
Story by Michelle Shirk | Photography by Brian McCord

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here most people see something old, Dorrel Harrison sees the potential for something new. Since 2004, Harrison has used recycled barn wood to create several hundred three-dimensional plaques depicting barns, mills and houses. “I liked the idea of saving the wood, and looking at it and being able to put it to good use,” he says. A self-proclaimed Midwesterner at heart, Harrison spent 33 years teaching health and building a photography business in upstate New York. There, he found inspiration in the work of a craftsman who created barn board “sugar shacks,” buildings used to make maple syrup. Upon retiring from teaching, Harrison exchanged his photography equipment for woodworking supplies. His early works included decorative items based on Vermont’s covered bridges. After Harrison moved to Scottsburg in 2003, his son suggested he try making barn plaques. “I thought, well, it would be real environmentally sound to try to take some of this [barn] wood and use it, and in a sense redeem it and bring it back to new life,” Harrison says.

The theme of redemption remains central in his life. He speaks publicly about his plaques and the process of redeeming barn wood, which he connects to the redemption he finds through his faith. Harrison’s mission to give old materials a second life has found support from others. He receives donations of wood from dilapidated barns and has bartered to receive boards in exchange for a plaque. “I have not bought any barn board yet,” Harrison says. The plaque-making process starts with a photograph of an actual barn, mill or house, from which Harrison creates a template to be traced onto wood. “I look for wood that has grain that matches that particular grain in the photograph,” he explains. He cuts and paints each piece to match the original building. Harrison’s wife and “quality control expert,” Kathy, gives every plaque final approval. Each plaque features a story on the back with details about the building’s history and any special memories related to it. Harrison believes this aspect of his work strongly appeals to his customers. “They will have that story,” he says, “and they can pass that plaque on to their next generation.”
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Many plaques also contain a unique personal touch – a group of chickens for a poultry barn, a snowman in a winter scene or some other detail related to the building’s story. Harrison’s handcrafted woodworking business took off after he sponsored a series of county and nationwide classic barn contests offering his plaques as prizes. He was named an Indiana Artisan in 2008. Harrison’s client list even includes Cheri Daniels, wife of former governor Mitch Daniels. Hoosiers can view Harrison’s work on display in Scott County. A permanent exhibit at Scottsburg’s Mid-America Science Park promotes the county as Home of the Harrison Barn Plaques by featuring approximately 20 plaques depicting local barns. “It doesn’t cost anything to see them,” Harrison notes. Free seems like a pretty reasonable price for a look at a fascinating piece of Indiana’s farm heritage.
Scottsburg artist Dorrel Harrison handcarves three-dimensional barn plaques using recycled wood from retired barns.
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EAT IN

Around the World Sliders
Make Korean, Argentinean and Moroccan mini-burgers for parties, tailgating and weekday meals
Story and Recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food Styling by Mary Carter

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About the Author
Registered dietitian Kim Galeaz is an Indianapolisbased writer and culinary nutrition consultant to the food, beverage and agriculture industry. She’s 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 kimgaleaz.com.

o need to pack your bags to enjoy the foods and flavors of Morocco, Argentina and Korea. Today’s supermarkets are filled with spices, seasonings and ingredients from almost every country around the world, so simply venture into your kitchen or out to the grill. Eat globally by making nutrientrich mini-burgers, a.k.a. sliders, for your next tailgate party or fall celebration. Slider buns are readily available in the bread aisle of your grocery store. Try the 100% whole wheat or multigrain slider buns for a dose of whole-grain goodness. Similar to mandatory ketchup on American burgers, chimichurri is a must with Argentine-grilled meats. It’s a thick herb sauce – traditionally green – made with olive oil, vinegar, finely chopped parsley, oregano, onion, garlic, salt and pepper. Argentinean Beef Sliders with Chimichurri Sauce showcase the country’s signature sauce and their main meat, beef. The ingredients in Korean Pork Sliders mimic those in bulgogi, a traditional dish of thin, tender beef strips marinated before grilling. The marinade features the five harmonized flavors of Korean cooking: salty, sweet, sour, hot and bitter. To create sliders, these same five flavors

are blended with ground pork (though you can also use beef or turkey). Pork is an excellent source of numerous B vitamins, phosphorus and protein, and a good source of potassium and zinc. If you can’t find lean ground pork, don’t worry – all foods, including higher fat ground pork, are perfectly fine occasionally and in moderation. Besides, that extra fat helps make a flavorful slider! I was determined to see fruit on this slider menu somehow, someway. For my Moroccan Chicken Sliders, I use fresh Medjool dates (typically from Morocco) found in the produce department, rather than prechopped, packaged dates. They can be finicky to cut and chop because they’re so sticky. Use a sharp knife, and toss the chopped pieces with a smidgen of flour to keep them from sticking together. They’ll blend with the ground chicken better and stay separated, too. Dates are a good source of fiber and contribute potassium, iron and antioxidants. Plus, they’re a tasty and nutrient-rich way to satisfy a sweet tooth. For the final Moroccan touch, stir a mixture of eight traditional spices and seasonings into yogurt to create an earthy, sweet and spicy slider sauce. Safe and tasty travels to all!
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Argentinean Beef Sliders with Chimichurri Sauce
Chimichurri Sauce
2 cups packed fresh Italian parsley, coarsely chopped ¹⁄³ cup packed fresh oregano leaves 5 large garlic cloves, coarsely chopped ¼ cup onion, very finely chopped 2 tablespoons red wine vinegar ¾ teaspoon crushed red pepper ¼ teaspoon ground cayenne pepper ¼ teaspoon black pepper ½ teaspoon salt ½ cup extra-virgin olive oil

Sliders
1 pound ground sirloin or ground round (roughly 85% lean) ½ teaspoon ground ancho chili pepper salt and black pepper, to taste 8 mini-burger buns

For optimal taste and health, use 85% lean (15% fat) ground beef.

Heat grill to medium-high. In the bowl of the food processor, combine parsley, oregano, garlic, onion, vinegar, peppers and salt until thoroughly blended. Slowly pour in olive oil and puree until thoroughly blended. Refrigerate chimichurri sauce until serving time. In a medium bowl, combine ground beef, ancho chili pepper, salt and black pepper. Form into 8 mini patties about 2½-3 inches in diameter. Grill beef patties about 5-7 minutes or until a meat thermometer reads 160 degrees. Serve sliders on mini-burger buns with 1-2 tablespoons chimichurri sauce. Makes 4 servings (8 sliders, 1 cup chimichurri sauce)

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Korean Pork Sliders
1 pound lean ground pork ¼ cup finely chopped white onion ¼ cup finely chopped green onion 1 tablespoon finely grated fresh ginger 2 garlic cloves, very finely minced 2 teaspoons dark sesame oil 1 tablespoon firmly packed brown sugar 1 tablespoon mirin (Japanese sweet rice wine)* 2 tablespoons soy sauce 8 mini-burger buns 1 large Asian pear, cut into 16 slices 8 leaves Napa cabbage, bok choy or other Chinese cabbage *May substitute with dry sherry or sweet marsala. Heat grill to medium high. In a medium bowl, combine ground pork, onions, ginger, garlic, sesame oil, brown sugar, mirin and soy sauce until thoroughly blended. Form into 8 mini patties about 2½-3 inches in diameter. Grill 5-7 minutes or until a meat thermometer reads 160 degrees. Serve each slider on bun with 2 slices Asian pear and 1 leaf of Chinese cabbage. Makes 4 servings (8 sliders)

Look for 96% lean (4% fat) prepackaged ground pork for the most healthful choice.

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Greek yogurt typically contains more active cultures thanyogurt. traditional

Moroccan Chicken Sliders
1 teaspoon ground roasted Saigon cinnamon 1 ½ teaspoons ground roasted cumin ½ teaspoon ground coriander ¼ teaspoon ground turmeric ¼ teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground white pepper ¼ teaspoon ground cayenne pepper 1 cup fat-free or low-fat plain Greek yogurt 1 pound lean ground chicken breast, about 95-98% fat-free ¹⁄³ cup Medjool dates, finely chopped ¼ cup walnuts, finely chopped 8 mini-burger buns

Heat grill to medium-high. In a small bowl, whisk together the eight Moroccan spices. In a separate small bowl, combine Greek yogurt and 1½ teaspoons Moroccan spice mixture until blended. Refrigerate yogurt sauce until serving time. In a medium bowl, combine ground chicken, dates, walnuts and remaining Moroccan spice mixture (roughly 1 tablespoon) until well blended. Form into 8 mini patties about 2½-3-inches in diameter. (Flour hands if necessary while forming patties.) Grill chicken sliders 5-7 minutes or until a meat thermometer reads 165 degrees. Serve sliders on mini-burger buns with 1-2 tablespoons spiced yogurt sauce on each burger. Makes 4 servings (8 sliders, 1 cup yogurt sauce)

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Travel IN

Visiting Vincennes
Indiana’s oldest city celebrates a rich history through attractions, events

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Above: Find antiques, boutiques and local eats throughout downtown Vincennes. Opposite page: A 12-ton bronze sculpture of Revolutionary War hero George Rogers Clark stands at the Clark Memorial. The memorial’s ceiling and inside rotunda walls were constructed using Indiana limestone.

Story by Susan Hayhurst | Photography by Brian McCord

nown as the state’s “City of Firsts,” Vincennes is recognized as Indiana’s oldest city with its rich heritage of storied sites, special events and cultural attractions. Vincennes is also surrounded by rural communities and productive farmland that offers a plethora of U-pick and other agritourism venues.
Historic Beginnings

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Muster on the Wabash
Lifelike re-enactors, vendors selling period items and interactive events will welcome visitors to Vincennes’ 15th annual Muster on the Wabash experience November 2-3, 2013. Muster commemorates Indiana Territory Gov. William Henry Harrison’s gathering of troops before the march to Prophetstown and the Battle of Tippecanoe on November 7, 1811. The encampment, presented by the Vincennes State Historic Sites, takes place on the site of the former historic Fort Knox II, just 3 miles north of Vincennes next to Ouabache Trails County Park. “Our ultimate goal is to educate people on the War of 1812 time period,” says David Weaver, Vincennes State Historic Sites manager. “It’s a period of time that is often forgotten, so we like to expand upon peoples’ knowledge of what was involved on the frontier and how Native Americans were a part of it.” More than 150 re-enactors, including militia, U.S. Infantry soldiers and American Indians, will demonstrate what life was like in the early 1800s. Pioneer crafts such as woodworking, tinsmithing, blacksmithing and wool spinning will be exhibited. Don’t miss crowd favorites such as the patrol with Harrison’s troops, the Tecumseh-Harrison confrontation and a battle each day. The Muster runs from 9 a.m. to 5 p.m. on Saturday, Nov. 2, and from 10 a.m. to 4 p.m. on Sunday, Nov. 3, at a cost of $5 per vehicle. For more information, contact indianamuseum.org or call (812) 882-7422.

Located along the Wabash River in southwestern Indiana, Vincennes was established as a French fur trading post in the early 1700s. Inaugurated in 1800 as capital of the Indiana Territory, William Henry Harrison served as its first governor. His stately and authentically restored Grouseland Mansion and Museum is open to visitors year round and holds artifacts from his brief term as the ninth U.S. president. Harrison’s enterprising flair resulted in his 1801 founding of Jefferson Academy, the precursor to Vincennes University, which is considered the state’s first college. Named in honor of Thomas Jefferson, the college now offers two- and four-year degree programs on its picturesque, 130-acre campus. Adjacent to Harrison’s estate sit many of the city’s historic sites. The collection of buildings includes the Territory Capitol, the oldest major government building in the Midwest; a replica of Jefferson Academy; and Elihu Stout’s Print Shop, where the territory’s first newspaper was published. Take a short walk south of Grouseland to see the striking George Rogers Clark Memorial. Located in a

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national historic park, the building was constructed with materials that include Indiana limestone, and tourists can visit the nearby visitor’s center. Find a quick respite in the neighboring Old Cathedral and its library. The cathedral was built in 1826, and the library is the oldest of its kind in Indiana, holding 10,000 rare volumes dating back to 1319.
Military Revelry

Veterans, military buffs and patriotic citizens will be astounded at the thousands of artifacts housed inside and outside of the Indiana Military Museum near the Clark Memorial. Considered one of the best overall collections of military memorabilia in the country, the facility highlights campaigns from the Civil War to the Persian Gulf War. “We’re thrilled to now be open all year, seven days a week,” says Jim Osborne, the museum’s owner and curator. “We are proud to offer the Salute to World War II Veterans in early September and the new Salute to Vietnam Veterans in early June.” The city hosts an annual Memorial Day weekend event, the Spirit of Vincennes Rendezvous, and its November event, Muster on the Wabash, both encampment and re-enactment activities.
History Meets Culture

Perhaps one of the proudest legacies to come out of Vincennes was comedian and actor extraordinaire Red

Top: The visitors center at Vincennes State Historic Sites displays a U.S. Army uniform from the War of 1812. Above: The Red Skelton Performing Arts Center sits on the campus of Vincennes University. The Red Skelton Museum of American Comedy, located adjacent to the center, opened in July 2013.

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Skelton. His boyhood home sits one block from VU’s campus, and the on-campus Red Skelton Performing Arts Center welcomes notable performances and artists. The Red Skelton Museum of American Comedy opened in July 2013 and features an extensive collection of his performance keepsakes.
Shopping for Goodies and Foodies

The city’s quaint downtown boasts a variety of shops and eateries. Be sure to stop at the Historic Vincennes Farmers Market to find Knox County’s famous melons, apples, peaches and vegetables. Cruising north of Vincennes on U.S. Hwy. 41, you’ll find local markets and purveyors such as Apple Hill Orchard at Bruceville, noted for its homemade pies and locally grown fruit, and Melon Acres at Oaktown, a one-stop shop for locally grown asparagus, sweet corn, cantaloupe and watermelon, depending on the season. Vincennes has something for the young and old, everyone from the history buff to the friend of the arts. For more information on the community’s offerings, visit vincennescvb.org.

more online

Visit my-indiana-home.com/knox to learn more about the agritourism offerings in Knox County, including farmers markets, pick-your-own operations and roadside stands.

The Clark Memorial, part of the George Rogers Clark National Historic Park, opened in 1936. In 1779, Clark captured Fort Sackville, a British outpost in the then-frontier settlement of Vincennes.

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Prescription Savings
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

Beltone Hearing Instant Savings on Prescription Drugs
Average savings of 36%, with potential savings of up to 75% (based on 2012 national program savings data). Accepted at thousands of participating pharmacies nationwide. Plus, valuable savings on vision care, diabetes care and supplies, and daily living products. Call 1-800-777-8252 or visit the Members Only section at www. itpaystobeamember.org for your ScriptSave® card. DISCOUNT ONLY - NOT INSURANCE
Discounts are available exclusively through participating pharmacies. The range of the discounts will vary depending on the type of provider and services rendered. This program does not make payments directly to providers. Members are required to pay for all health care services. You may cancel your registration at any time or file a complaint by contacting Customer Care. This program is administered by Medical Security Card Company, LLC (MSC) of Tucson, AZ.

It pays to be a member.

15% Retail Discount
Present your current Farm Bureau membership card to receive complimentary hearing screenings and a 15% retail discount off the usual and customary retail price of any Beltone hearing instrument. To find a Beltone location visit www.Beltone.com.
15% retail discount cannot be used with other discounts or special offers

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.

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Dental Care Advantage Life Line Screening

Medicare Supplements

Save up to 55%
For only $36 per year, Indiana Farm Bureau members can access a network of providers for discounts on dental and chiropractic services. Call 1-888-540-9488 – be sure to mention that you are an Indiana Farm Bureau member.
This program is not a health insurance policy, and the program does not make payments directly to the providers of health services.

Special Pricing
Life Line Screening provides preventive health screenings at a special rate in the comfort and convenience of members’ communities. Call 800-778-6081 or visit www. LifeLineScreening.com/INFB to schedule your screenings.

Low-Cost Medicare Supplement Insurance from MHI
Compare rates at mhinsurance.com or call toll-free at 1-888-708-0123.

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To All Members:
Notice is hereby given that the annual meeting of the members of Indiana Farm Bureau Inc. will be held at the Grand Wayne Convention Center, Hall A, 120 W. Jefferson Blvd., Fort Wayne, IN 46802, on Saturday, Dec. 14, at 8:30 a.m. in conjunction with the Indiana Farm Bureau annual convention. There will be a delegate session, a business session, and such other business as may properly come before the meeting.

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INSURANCE

Preparing for “What If”
Life Insurance Awareness month reminds us to be ready for the unexpected
Story by Amy D. Kraft, Public Affairs Specialist, Indiana Farm Bureau Insurance

o one ever wants to think about “what if,” but the truth is that those “what ifs” do happen. It is a sad reality of life that some people pass away before their time and often unexpectedly. Another sad reality is that more than half of U.S. households say they need more life insurance, according to LIMRA, a worldwide research organization for the insurance industry. Studies have shown that the top two reasons people don’t buy life insurance are competing financial priorities or because they think they cannot afford it. “When I talk to a client, I break it down to daily expenses so they can see the value of life insurance,” says Jason Kaeppel, agency manager. “On your drive to work you pick up a coffee for $5, go out to lunch for another $9, the afternoon snack is $3; but your life insurance can be as little as 79 cents a day and provide your family with years of income replacement if something happens to you. Which do you think is the better value?” September is Life Insurance Awareness Month. Life insurance can provide more protection than just covering burial costs. If the main breadwinner dies, the family can receive enough to pay burial expenses, pay off the house and help put the kids through college.

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Have you reached a new stage in life such as marriage, home ownership, children or divorce? New life stages are an excellent time to review your coverage with your agent to make sure you still are fully protected. “When you change your clocks for daylight saving time, you should always check your smoke alarm batteries,” says Todd Wottring, district sales manager. “September is the time to check your life insurance.

You’d be surprised at what life events can necessitate a change in coverage. It really is important to review your policies annually.” Remember, it’s not okay to not know. Contact your Indiana Farm Bureau Insurance agent, who will explain the different types of life insurance and work with you individually to develop the best plan for you and your family. Knocking on wood won’t protect your family.

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IN the garden

Fall for Flowers
Learn which plants thrive in autumn’s cooler climate
Story by Colletta Kosiba

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ust because summer is on its way out doesn’t mean floral beauty has to leave with it. Try some of these suggestions to create a glorious, colorful fall garden at your home.

Sedum Season

Autumn, a time of warm sun and little rain, is perfect for sedums. Their floral display attracts hundreds of insects, an entomologist’s delight. Some much-loved sedums include “Frosty Morn,” with white flower buds and pink centers, “Autumn Joy,” with huge dark pink rose-heads, “Montra,” with deep red stems and pink floral display and “Vera Jamison,” a low-growing sedum with rosy flowers.
Feeling Blue

shrub, the Caryopteris or “Blue Mist” spirea reaches a height of 3 feet when planted in sun or partial shade, and it’s drought tolerant and virtually maintenance free. Unassuming and hardy plants until in bloom, asters give us all shades of purple and lavender-blue flowers. I highly recommend the varieties “Purple Dome” and “New England.”
Mum’s the Word

the ground. Instead, put extra mulch over the plant, and wait until spring to cut it to the ground.
More Fall Favorites

A shrub called Blue Mist has wonderful true blue flowers. When they open in late summer, every bee in my area comes to visit. A woody

Flats of chrysanthemums, plentiful at your local garden center, come in mauves, oranges, reds, yellows and rusts to offer more autumn color for our gardens. Buy some for pots, or plant them directly in your garden. If you wish the mums to winter over, remember to follow these three steps. First, the plant must have six weeks to establish a root system before a freeze. Secondly, after the plant goes dormant, do not cut it to
Sedum “Frosty Morn”

In August, the Lycrois, or “Surprise” lilies, burst up on long stems with their four-inch blooms with no leaves, earning this bulb the Hoosier common name “Naked Lady.” The leaves are visible only in the spring. For the shade, use easy-care Japanese anemones and obedience plants, which are covered with pink or white flowers this time of year. Many perennials, such as purple coneflower, black-eyed Susans and butterfly bushes, will bloom until a hard freeze as long as you remember to deadhead them (which means to cut off the old blossoms). While not actual flowers, ornamental cabbages and kales also help create a colorful fall garden. Plant these in a sunny location, and watch their colors increase after a few frosts.

About the Author
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. “Colletta’s Gardens” have also been featured on Channel 8 television in Indianapolis.
Photo Courtesy of Colletta Kosiba

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IN Focus
Photo submitted by Katrina Patterson of Indianapolis Photo submitted by Michael Carie of Jasper

Photo submitted by Michael Haarer of Wabash

Photo submitted by Lori Leonard Swaim of Rockville

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.
Photo submitted by Brandon and Delena Mase of Orland

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 don’t want to lose one of your family treasures! my-indiana-home.com

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