We're having a Ball in Crawfordsville!

It's not too late to get tickets for The Bicentennial Harvest Moon Ball on October 8 at the Masonic Temple. It's also a great opportunity to try out some Juniper Spoon appetizers!

Here's what we're serving:

Stuffed Party Eggs
Vonnegut's Scotch Eggs
Florence Henderson's Slaw Eggs
General Lew Wallace Classic Deviled Eggs

Indiana Skewers
The East Chicago - mini sausage, sauerkraut, cheddar cheese
The Crawfordsville - pork tenderloin, lettuce, spicy mayo, hoagie bun, sweet pickle
The Indianapolis - mozzarella, cherry tomato, cucumber, smoked salmon

Duel of Crostinis
The Hoosier - roast beef, roasted red pepper, horseradish cream
The Boilermaker - three-pepper bacon, golden roasted pepper, goat cheese

Corn Fritters served with sour cream and sweet chili

Blackberry Swirl Mini Parfaits

Mini Apple Pie with Five-Spice Crema

The Big Swing Band will be playing dance tunes and there will be a cash bar. Tickets are $40. Proceeds go to the Montgomery County Historical Society educational program. Call 765-362-3416 to get your tickets!

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Harvest Moon Ball

Native Hoosiers and Transplants Alike!

Dress up in your best threads (from any era!), put on your dancing shoes, and come celebrate Indiana's Bicentennial at the Harvest Moon Ball at the Masonic Temple in Crawfordsville on October 8.

The Juniper Spoon will be serving up General Lew Wallace's favorite Hoosier hors d'oeuvres, and we'll all be snapping our fingers to the City Swing Band.

What: Bicentennial Harvest Moon, sponsored by the Montgomery County Historical Society
Where: Masonic Temple, 221 Washington St., Crawfordsville, IN
When: October 8, 2016
Time: 7:00 - 11:00 p.m.
Cost: $40.00 per person (proceeds benefit the MCHS educational program) 
Contact: 765-362-3416

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Join us on September 17 for Farm to Fork at Silverthorn Farm, featuring food from the farm and The Juniper Spoon's Pan-American cuisine. 

Cocktails (BYO) begin at 5:30 p.m., followed by a buffet dinner at 6:00 p.m. 

The Menu

Entrees

  • Pork Roast Salsa Verde with Cucumber Escabeche
  • Vegetarian Entree: Magic Tofu-stuffed Peppers with Goat Cheese

Sides

  • Corn and Poblano Chile Pudding
  • Pisto Hispano topped with Fried Egg
  • Zucchini, Poblano Peppers, Eggplant and Tomatoes, all grilled and seasoned with cumin, fresh garlic and cilantro
  • Roasted Roots with Smoked Aioli
  • Costa Rican Cabbage Slaw with Heirloom Tomato and Cucumber

Dessert

  • Blackberry Crumble with Burnt Sugar Crema

Tickets available: http://www.silverthorn-farm.com/store/silverthorns-dinner-at-the-farm

 

from the Window. August.

The grass is so lush and green right now. As August enters in, the garden continues to share her goodness. Nurturing our bellies and souls. Blossoms add in their own say with pops of color and entertaining the butterflies and our bees.  Soon the big yellow bus will be turning the bend to pick up the kids of the lane.  Our summer begins preparing for the fall. 

a View. A Monday.

We hear and say quite about a Monday. It is the day we all dread. The day after Sunday, the last and final day of the weekend. But over here, the weekend is just two more everyday, days. So we talk about Monday. The weary thoughts set in.  We don't want to go back to work. But the day ends, and if we just take the time to look up and a bit to the west....we might just take a long deep breath, then exhale. Soaking up all the goodness that the sky and our lands share with us. 

Over here, we hope that you had an amazing Monday. 

try this. Summer Sweet Corn Salsa

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This mix up is a perfect dish to share at any gathering. It adds a twist to traditional salsa and can also be used as a salad topper. Grilled shrimp and chicken are also a sweet add!  

Try roasting the sweet kernels in a cast iron skillet with a tablespoon of olive oil and a dash of salt before adding to the mix!  This adds a smokey flavor to the salsa. Fresh and simple! The way we like it. 

Enjoy!

The mix.

  • 3 tomatoes, diced 
  • 4-5 ears of sweet corn (We used our local friends, Hole's sweet corn we picked up at the farmers market.  Take the corn kernels off the cob with a knife. 
  • 1 15 oz. can of black beans, rinsed and drained
  • 2 avocados, diced
  • 1 red onion, finely diced
  • 1/2 cup cilantro, chopped 
  • 1 clove of garlic, minced
  • jalapeno, dice fresh is always best
  • 1 lime, juiced
  • 1-2 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper

Mix it up!

Chop and dice all your ingredients. Once they are prepped, add them to a large bowl, toss gently.

Chill in the fridge for an hour.

Serve with chips for a simple summertime treat!   

Want to make it a meal? Just serve with grilled chicken or shrimp! 

community. Hole's Sweet Corn.

We always know when summer is turning it's corner. The calendar sometimes gets a mark to remind us that the first day of school is near. Short weekend trips are squeezed in. The crickets lull us into the evening and a truck bed full of Hole's Corn is delivered. Each summer we gather in the kitchen and along the yard, together shucking those green husks and discovering the sweetest, most tender corn. Corn day in the kitchen is a tradition. Many hands working together, getting it prepped and ready to share with others. 

It really is a tradition in Montgomery County to take a drive along the back roads to grab a sack or box of those lush ears. You can even find Alma Hole at our farmers market on Pike Street. Sharing story. Selling those tender ears of corn. Go visit Alma and Bill Hole and grab some of their amazing sweet corn!

 

we Gather. Stone Creek Lodge


Just a few days ago, we gathered at Stone Creek Lodge for a grand opening celebration. Located just down the road this beauty is tucked away in the Southern part of our county. Nestled in the woods, the lodge is filled with a modern, rustic charm.  Large windows bring the open view to the inside. The wrap around balcony is a happy way to enjoy the country breeze. Weddings, business events, family celebrations, Stone Creek Lodge is a happy spot to gather! Take a drive and visit this new spot! 

Congrats!!

how we do. Sharing Eats.


The market is full of delights in July:
Fresh vegetables, berries, red cherries for pie!
~Louise Bennett Weaver and Helen Cowles LeCron, "July," A Thousand Ways to Please a Husband with Bettina's Best Recipes, 1917
. . .

Our July is in full swing. The freshness that is available allows us to create amazing bites for our events. We hope that you are visiting your local and regional farmers market. It is one of those life gifts that all too often we don't take advantage of. Take a bit of time to walk down the path, greet your neighbors and talk the farmers, artists and bakers. It really does create a wave of positive energy. 

One thing we like to do around here is create simple presentation for our food that we share. It really isn't rocket science. Expensive platters and China are really pretty, but sometimes you want something easy. Grab a sheet of "bakers' parchment or tear off a piece of freezer paper and use it as your tray. Add a sheet to a simple wooden cutting board and fill it with veggies and colorful bunch of grapes. Throw a piece on the center of your table, add your appetizers for a simple vignette and write the menu directly on the paper! Allowing the beauty to be in the food. The sweetest part is that at the end of the eve you have an easy clean up.

We like simple around here.

If you are looking for local and regional farmers markets here are a few to visit!

Crawfordsville Farmers Market
Saturdays -- 8am to 1pm
Pike Street

Lafayette Farmers Market
5th Street, 47901 Downtown Lafayette
Thu: 11:00 am - 2:00 pm
Sat: 8:00 am - 12:30 pm

Irvington Farmers Market
Historic Irvington (Indianapolis) -- Ellenberger Park

Saturdays -- Noon to 3pm

simple.

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 "Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life—and travel—leaves marks on you." -Anthony Bourdain

 

we gather. Blueberry Pie.

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Every now and then we gather with friends. Our Thursday eve was spent with friends from the Wabash Center retreat. We sat among story, laughter and blueberry pie!  Blueberries fresh from the Juniper Spoon garden. Blueberry pie is even sweeter when eaten under the trees. Later we gathered around the fire pit, closing out the week. It's is always something we look forward to. We hope you enjoy your weekend. 

from the window. Yard life.

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 “Swamps where cedars grow and turtles wait on logs but not for anything in particular; fields bordered by crooked fences broken by years of standing still; orchards so old they have forgotten where the farmhouse is. In the north I have eaten my lunch in pastures rank with ferns and junipers, all under fair skies with a wind blowing.” ― E.B White, Stuart Little

Here we peer out of the big kitchen window and see summers progression. The deep greens have taken over. The recent rains have soften the lush yard and the chicks dig in for daily snacks. Our garden continues to grow, and we use the ripe produce in many of our dishes. 

The fireflies are here! Lighting up the evening sky, Just in time for this weekend's festivities. Around here, you can't help but notice these shifts in the seasons. Looking out that window is just part of our daily jam. 

simple.

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 “Let us dance in the sun, wearing wild flowers in our hair...” ― Susan Polis Schutz

How can you not love the simplicity of summer. Vintage linens, fresh blossoms from the side yard and deep crocks filled with sweet lemonade and Meadow mint tea. Happy days, gathering and soaking it all in. Ah summer. 

seeking. Sous Chef/Kitchen Manager.

Seeking a sous chef/kitchen manager with proven ability for 30 to 40 hours per week to manage on-site kitchen as well as off-site catering events. Beyond food preparation, the applicant should be proficient in cost control, purchasing, kitchen staff management, and effective planning for events. Outside of the kitchen, the applicant must be able to manage event staff, carry out event menus, and handle event design. 

Key Duties:

Managing entire kitchen staff.

Leading the creation of new menu items.

Ability to work with local farmers/producers to procure local food supplies.

Ability to work off site to manage catering events.

Responsible for cost control and budget.

Oversee all food safety requirements and kitchen equipment maintenance.

Skills & requirements

2+ years of management experience with upscale dining/catering.

Passion for farm-to-fork, organic and nutritious food a plus

Ability to be guest-facing.

Strong work ethic and team communication skills.

Apply:

Send resume and cover letter to brendan@thejuniperspoon.com

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how to love. Mr & Mrs.

"Whatever our souls are made of, his and mine are the same." `Emily Bronte

We had the honor of sharing time with the new couple, their families and friends on the eve of their marriage. The Tannenbaum Center filled with those gathering around a table, sharing food, laughter and we can't forget all the love. It is how we often start down a new path. Getting to sit back and watch it all unfold is a sweet part of what we do. Stephen and Sam, we wish you much happiness!