Eating Locally
There are many reasons I choose to live in Indiana. Driving down a country road to visit a farm at the next left turn is one of many. It triggers idealized notions of what I think life must have been like before all of the commercial buildings and stores. Visiting a small shed off the side of the road proclaiming “farm fresh” as I’m able to look out into the distance. Having the opportunity to see where my food really comes from is not a privilege I take lightly.
As a daughter of a migrant farmer, I know the hard work that goes into the life and body of those who do this work. But, like many, my family moved to the suburbs and put that life behind us. So here I am today, finding the balance between our modern-day conveniences while trying to reclaim a life a bit more grounded in our local agriculture.
Many of us realize now that those roles filled by the farmer and the farm hand are important. Sure, the local grocery store has everything our families' hearts may desire. But, have you ever experienced purchasing your food within miles of where it is grown, nurtured, nourished, or picked?
Pure magic.
On a chilly late November afternoon, after the snow fell, I left my home in Miller and made my way to La Porte, IN to pick up beef for a soup I was planning to make. I came across Essential Acres while browsing The Collective's list of farmers. I ordered what I wanted and looked forward to the pickup. A few days later I set out for my destination. Sun in my eyes, I watched the snow that recently fell battle the beams of sunlight that were fighting to stay with us. Upon arrival, I got the chance to glimpse into a part of this family's life, their passion, and their commitment to what they do. You know, just another midwestern perk we sometimes take for granted. Beef in hand I headed back home to make this soup I had been dreaming of. With carrots, potatoes, and garlic from Perkins Farm, peas I froze earlier in the summer from Mick Klug Farm, and my beef, I get to chopping and prepping. Onto the stove and into the pot it all goes. Layers of vegetables, herbs, stewed meat, and a hint of red wine. The warm smells begin to permeate the air, I decide to make some bread just to make sure it's everything my little family will want and need this evening. A few hours later, dinner is ready with enough leftovers to enjoy a few times throughout the rest of the week.
Below I share the soup recipe I used. Let me be honest here and tell you that any recipe I use I tend to modify any in some way to make my own. Sometimes it's hard to control adding a little of this or that when you get inspired. Either way, I hope you and your family enjoy soup season.
Anna Martinez, Region Roots
Hello, Region!
My name is Anna Martinez and I am a Farmer to Chef Coordinator for Region Roots Food Hub. We are a nonprofit organization that focuses on our Indiana farmers and finding creative ways to assist them. Our organization loves to meet local chefs, community members, and anyone else who has a passion for our local area.
When Mandy asked me if I would like to do a small piece on some of our area’s local farmers, I jumped at the opportunity.
Recipe is here!