June 5, 2008

Indiana farm tour to sample local cuisine

"The purpose of the Chef's Connection workshop is to help people have a better understanding of what chefs go through to source local foods and the reason they choose to do it," said Roy Ballard, Purdue University Extension educator.

The day's first stop will be at Good Life Farms in Morgan County. Owners Darin and Deb Kelly grow more than 30 varieties of flowers, fruits and vegetables, all hand-planted and harvested, on 12 acres of land. They sell their produce to local businesses like the Sycamore Farm Bed & Breakfast/Restaurant, to Goose the Market, which sells geese, and to the Chateau Thomas Winery. Their produce also is made available at the downtown Terre Haute farmers market and through the Community Supported Agriculture (CSA) initiative, which is new this year.

Next, tour participants will have lunch prepared by chef Pete Gulesiam at the Chateau Thomas Winery in Plainfield, with menu items sourced from local farmers. The meal will include greens from Good Life Farms and lamb kabobs from Poe Stock Farms.

At both stops workers from the operations will discuss how they produce their products, how they market their foods to chefs, and why they feel it is important to strengthen the relationship between the local farmer and the consumer.

In the afternoon, Victoria Wesseler, developer of "Going Local" (https://www.goinglocal-info.com) will interview chefs Ron Harris of Locally Grown Gardens and Regina Mehallick of R Bistro in Indianapolis. They will talk about why they choose to use locally produced foods in their restaurants.

Participants are then invited to taste wine and tour the winery, started in 1984 by Dr. Charles Thomas, who will be available to welcome participants and share information about the winery.  

"We hope by attending this tour farmers will learn ways in which they can expand their markets by learning what chefs need and that chefs and other consumers will be encouraged to find ways to support area farmers by purchasing local farm products," Ballard said. "That way, they can put their money where their mouth is."

The 2008 Indiana Farm Sustainability Tours are sponsored by the Purdue Small Farms Team, Purdue New Ventures Team, Indiana State Department of Agriculture, and the North Central Sustainable Agriculture Research and Education Professional Development Program.

For questions or more information, contact Jerry Nelson, New Ventures Extension educator and tour coordinator, at (812) 886-9582, jnelson@purdue.edu, or Ballard at (317) 462-1113, rballard@purdue.edu.

The cost to participate is $15, which includes lunch, refreshments and materials. To register for this workshop, go online to https://www.conf.purdue.edu/FARMTOURS

Writer: Ashley Bechman, (765) 494-8402, aabechma@purdue.edu

Sources: Jerry Nelson,  (812) 886-9582, jnelson@purdue.edu

Roy Ballard, (317) 462-1113, rballard@purdue.edu

Ag Communications: (765) 494-2722;
Beth Forbes, forbes@purdue.edu
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