Destination Dining: Farmer’s Daughter

Fine fare on the town square.

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In a farmer-chic two-roomer across the street from the Gibson County Courthouse—in an island of a town amidst the melon stands, grain silos, and acres of crops—Sarah Wolfe’s menu rolls with the whims of the local produce surrounding her home base of Princeton. When Wolfe (indeed a farmer’s daughter) has eggplant, she roasts it and makes a sandwich of fresh mozzarella and tomatoes. And when she has more eggplant, she whips up some moussaka. If it’s a good time for peaches, you will see her mom’s peach chutney on the ham–and–Amish-cheddar sandwich (plus peach crisp galore). And when she manages to procure 200 pounds of blueberries, she starts baking. The decor is equal parts Petticoat Junction and Brooklyn artisan movement—exposed brick on the walls and corrugated metal bent around the pick-up counter. It’s a proper backdrop for eating a brined pork chop with a side of just-snapped green beans washed down with a bottle of B. Nektar Meadery’s Zombie Killer. The dessert menu tucks inside a Mason jar and features s’mores toasted tableside and a house-favorite chocolate-chip cookie/cake hybrid that comes with a pint of cold milk. Tues.–Sat. 11 a.m.–2 p.m., 4–8 p.m.; Sun. 10 a.m.–2 p.m. 125 W. Broadway St., Princeton, 812-385-8900

 

While in Princeton, check out …

Wabash Valley Wine Trail: This association is made up of five wineries in the surrounding hills and hollows. illinoiswine.com

Pea-Fections Culinary Connection: Find elaborate whole cakes and confections by the slice at this bakery. 321 Main St., Vincennes, 812-886-9177, peafections.com

River City Food Co-op: You don’t have to be a member to browse the high-quality bulk foods on offer inside this cozy white house. 116 Washington Ave., Evansville, 812-401-7301, rivercityfoodcoop.org

The Mill House Restaurant: The Mill House also serves as home base for Basket Case Brewing Company. 1340 Mill St., Jasper, 812-482-4345, themillhouserestaurant.com


Photos by Tony Valainis

This article appeared in the October 2013 issue. See more Destination Dinner stories here.


 


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