It is August in Indiana and the farmers’ yields are once again abundant with fresh, ripe fruits and vegetables.And once again Vine & Table welcomes Weber Farms of Brownsburg, Indiana to the corner of East Carmel Drive and Medical Drive. It has always been our mission to bring Carmel the best products from around the corner and around globe, and we are thrilled again this year to partner with Todd Weber of Weber Farms to bring Indiana’s finest fresh produce to our neighborhood.
Visit the stand anytime between approximately 11:00am and 7:00pm, Sunday through Saturday and discover the freshest seasonal products available, including their celebrated home-grown tomatoes, green beans, candy onions, Decker melons and tender Indiana sweet corn. The selection is ever changing so be sure to stop in regularly to see what has just come fresh off the vine.
Because we too are independent and locally owned we love to buy local and really appreciate it when we have the opportunity to get the best. We also appreciate the wholesome care put into the growing of these products. Weber Farms uses no pesticides; they use soil conservation methods and do what they can to minimize their carbon footprint as they partner with local farmers. Now that’s a good neighbor!
And did we mention it all tastes fabulous? Here are some of our perennial favorites:
Tomatoes: The eternal quest for sun-kissed, sweet, vine-ripened tomatoes is finally over! An absolute fan favorite is the Weber Farm’s tomato. So after you’ve made the obligatory BLT and tomato salad, you must make this:
Broiled Tomatoes with Manchego and Fresh Herbs
4 large home-grown tomatoes, sliced
1 cup panko bread crumbs
3/4 cup freshly grated manchego cheese
3 garlic cloves, minced
1/4 cup fresh chopped parsley
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
Preheat the broiler on med-high. Lay sliced tomatoes in a 9×13 baking dish or large round pizza dish, overlapping as needed. Sprinkle tomatoes with salt and pepper. In a bowl, mix panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle panko mix over top of tomatoes. Broil for 2-3 minutes or just until cheese and crumbs are golden. Watch carefully so as not to burn. Serve as a summer salad starter or side dish to grilled chicken or steak. Excellent served with Hirsch Grüner Veltliner 2013.
Local Honey: Did you know that the best way to overcome your allergies to local flora is to eat local honey? It’s true. So we happily drizzle this over our toast in the morning and in the evening over our Couronne French Brie cheese and savor the sweet taste saying “cheers” to our health with glass of Cakebread Cellars Chardonnay Napa 2013.
Decker Melons – a must try: Cantaloupe grown in Decker, Indiana sounds quaint enough, but does little to tell the real glory of the “sweetest, juiciest, heftiest, most sought-after melon” in the mid-west. For those of you who already know about Decker Melon, we need not say more. If you are unaware, then take note: “If you’ve never tasted a Decker melon, I send my condolences—I pity ME as well, sorta, for we just discovered these seemingly only-in-Indiana marvels about ten years ago—a lifetime before, and then the first ten years of our residence wasted on mere cantaloupes, juicy and sweet though they were.” – Indiana Resident
As much as we love melon for breakfast and for snacking all day long, we really love to extend the sweetness to the dinner table. We came across this Savory Cantaloupe Salad recipe in Food & Wine Magazine and absolutely love how the black pepper and vinegar accent the melon’s sweetness as well as the contrasting creaminess of the fresh goat cheese. Serve this up alongside any grilled chicken (particularly spicy hot bbq) or fish recipe and you’ve got a real winner and a new summer classic. The perfect wine pairing, you ask? Answer: Gérard Bertrand Réserve Spécial Viognier 2011.
Cut up a 3-pound Decker Melon into 1-inch cubes and place in a serving bowl, season with salt and pepper. Add 2 teaspoons of extra-virgin olive oil and 2 teaspoons of white wine vinegar, toss gently. Garnish with two slices of soppressata salami that have been cut into thin strips and 1 tablespoon of snipped chives. Spread 8 ounces of goat cheese amongst 6 slices of country bread and serve it alongside the melon salad.
So the next time you are in the neighborhood, stop by the produce stand, then pop into Vine & Table for the perfect cheese or wine pairing, and head home for a meal that is sure to be the best of the best!