Rustic Kale with Roasted Carrots, Turnips, and Beets
With ingredients from The Winter Green Market at Traders Point Creamery (tpforganics.com)
>> 1 bunch of kale from Harvestland Farm, cut into ¼-inch ribbons
>> 3 carrots and 3 salad turnips from Harvestland Farm, cut into bite-sized wedges, coated with olive oil, and roasted until tender and brown
>> 1 bunch of beets from Fairstream Farms (fairstreamfarms.com), peeled and cut into bite-sized wedges, coated with olive oil, and roasted until tender
>> 4 ounces of crumbled chevre with rosemary from Caprini Creamery (caprinicreamery.com)
>> Salt and pepper to taste
Dressing: Drizzle with herbal vinaigrette from Redwine Farms.
Spinach with Crispy Jowl Bacon and Gold Rush Apples
With ingredients from Indy Winter Farmers Market in City Market (indywinterfarmersmarket.org)
>> 10 ounces of spinach from Harvestland Farm (yourmarketgarden.org)
>> pound of jowl bacon from Simpson’s Farm Market (simpsonfamilyfarm.com), baked until crisp, then crumbled
>> 2 medium Gold Rush apples from Wild’s Apple Farm, cut into ¼-inch matchsticks
>> 5 ounces of shaved Feather Ridge cheese from Ludwig Farmstead Creamery (ludwigfarmsteadcreamery.com)
Dressing: Whisk together ¼ cup Chacewater Mission Manzanillo unfiltered extra virgin olive oil (chacewaterwine.com) and 2 tbs balsamic vinegar from Artisano’s Oils and Spices (artisanosoils.com) until emulsified.
Arugula with Grilled Steak and Soft-Poached Egg
With ingredients from the Winter Market at Carmel City Center (carmelcitycenter.com)
>> 2 bunches of arugula from Good Life Farms (goodlifefarms.com)
>> ¾ pound of hanging tender beef from Becker Farms Cattle Company (beckerfarmscattlecompany.com), sliced into thin medallions
>> 4 soft-poached eggs from Homestead Heritage (one egg per individual salad)
Dressing: Whisk ¼ cup cider vinegar and 3 tbs Dijon mustard; slowly whisk in ¼ cup of extra virgin olive oil.
Photos by Tony Valainis.
This article originally appeared in the February 2012 issue.