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!

the big swing band.jpg

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

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. 

try this. Summer Sweet Corn Salsa


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. 


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! 

from the window. Yard life.


 “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. 

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! 

from the window. Fresh.

The green of summer has taken over our yard. The blossoming fruit trees have moved from pinks to lush green, filled trees. The garden is showing thanks for the rich compost we have been feeding it and the linens wave gently in the warm breeze, on the old clothes line. We watch all of this unfold from the window, as we chop, knead and listen to NPR.  Noticing the changes summer brings.  The week is off to a busy start, full of upcoming events where we get to share in the story. We like that!

Jammin'. How we do.

Organic berries from Trinity Acres in Darlington.   

We do this thing over here. We have go to's. Local farms that we collect our amazing, fresh produce to fill our recipes. See how this works, fresh local foods, filling recipes, filling bowls, bellies and spirits. To have this option of driving down the road and round the bend, pulling into a drive lined with berries or other locally grown fruits and veggies, it is a gift. 

Berries are now in season. Our own Strawberry Festival is happening this weekend at the Historic Lane Place. Community coming together all because of that little red berry. It really is pretty amazing when you think about how all of this works. We have been jammin over here. Fresh strawberry jam filling up our kitchen. Jam count is at 102 jars!

This week take a drive out to Trinity Farms in Darlington, In. Pick what you can use, slice them up and serve over a bowl of ice cream and sit out on the porch. We recommend.

how to love. a Fowler House wedding.

come with me, where dreams are born, and time is never planned.
peter pan

. . . . .

Summer is arriving and we are now entering a season of weddings. Saturday eve was spent at the Fowler House in Lafayette, Indiana. High ceilings, cathedral style arches and vintage fixtures and a bride whose vision truly accented such a gorgeous space. Each table was set with the bride's vintage china collection. Peonies lined the mantels, soft evening light filtered through the windows as the guest enjoyed the gorgeous May weather. 

Our Hummingbird wedding cake sat front and center sprinkled with fresh herbs and blossoms from our own farm. Plates were filled and stories told. Just another day of sharing what we love, with those moving forward in there own. 

Cheers to the newlyweds. 

how to love. an Illinois wedding.

To love and be loved is to feel the sun from both sides.
David Viscott

. . . . .

We were invited to a wedding. In another state. Just a hop and skip over the line. The tables were filled with happy stations. Mac and cheese, our Barn Door salsa bar, Fruits and local cheeses. Oh and of course Elota dip filled with summer sweet corn and the Snap pea dip that is as green as summer. Sharing foods rich in flavor and love. You know, because feeling the sun from both sides. That is love. 

Warm wishes to the newlyweds. We sure loved being part of your day.

how to grow. Lush.

Even in the middle of all the rains hitting Indiana, our farm soaks it all up and throws down amazing greens. The ferns around the house create a lush barrier, geraniums make friends with an old stump, little visitors slither and our village continues to work the ground, prepping for the goodness to come.  Maybe we find ourselves tiring of the chill and dampness, but we can still stop and recognize that it is all part of mama nature's little plan. 

grow this. Asparagus.

Around here we are seeing little sprouts popping up! Bits of green, edible treats that we can snip from the yard and bring into the kitchen. As we walk around our yard, we look what we can eat. Our asparagus is popping up and ready to throw into some dishes. It is how we take time to slow down and notice around here.  Harvesting from our land. We have a little patch of free growing asparagus.

Asparagus is a perennial and will come up each year after it is planted. You will want a nice sunny spot and well-drained soil. It will take a couple of years for your asparagus to be ready to harvest. But once you get passed those first couple of seasons, then it will be ready to harvest and enjoyed in your favorite dishes.

If you are looking for a new way to enjoy asparagus, try chopping the stalks into 1/2in pieces and toss them into a skillet with a little onion and your favorite mushrooms, then serve over farm fresh scrambled eggs! A simple, healthy meal for any time of the day!

we Gather. A Night in China.

Saturday night we gathered with our community, supporting our local arts for the Athens Arts Gala. The Masonic Temple took on the colors and scents of China. Deep reds, splashed with greens of bamboo on the tables. Students from the college shared their beautiful calligraphy and musical talents. 

Our days tend to be so busy, getting to slow down and have time with our friends is a nice reminder that working together as a community is a sweet way to spend an evening.

Athens Arts creates opportunities for our local artists to display their work and also provides educational enrichment programs for the community. Please be sure to stop by and take it all in! 

how to grow. Compost.

This time of year we start getting a little more serious about the compost. Our garden is ready for a fresh mixture to help our seedlings along! Compost can be a bit tricky. It takes the right mix of "brown" and "green"matter, along with water to create the rich, dark result. Compost creates a more fertile soil. It helps Mother Nature nurture the process of growth. By creating a carbon/nitrogen ratio, you will get the pile cooking! It's just one big happy science experiment!

brown matter (carbon) -- straw, leaves, small twigs
green matter (nitrogen) -- rinds, vegetable and fruit scraps, egg shells (no meats or fats.)
water (H20) -- you want to dampen the pile. this gets those worms and microorganisms to do there thing!
temp -- the center needs to heat up, about 140 degrees and then turn the compost. this helps
it to breathe and cook. 

Once the materials begin to breakdown, that is where you see the "black gold." The green and brown have worked together creating the compost! Mother Nature's original fertilizer! 

Sunday Lull. A Little Something Sweet.

March has moved us into the roar of April. The months first event was a happy celebration at The Speak Easy, in Broad Ripple. Watching the couple surrounded by family and friends, feasting on conversation and our Paella, Greek Lemon Potatoes and cake, it was a sweet way to kick off this busy month. There is something about working behind closed doors, prepping for a family style reception. We get to take care of the details, but also listen to the music, chatter and laughter. It is the bonus to what we do...a little something sweet. 

Today we rest (just a little). We hope you are too. 

Indiana Small Farms Conference.

Year Four! Indiana Small Farms Conference.  The Juniper Spoon catered the event, representing our local farmers by using their produce and products in our cooking. This event embodies so much that we love about where we live and what we do

The crew feasted on ham and swiss wraps, filled with sauerkraut. Deep bowls of yummy salads topped with homemade croutons from our own kitchen and fresh veggies. Our chicken vegetable soup warmed the line and of course endless cookies and treats. It is what we love to do; share locally grown food, support local community and gather with others who work on our land, because they love it as we do.

A big thank you to all of our Indiana farmers for growing and producing beautiful food for us to eat all year round. If you are interested in sustainable agriculture the Small Farm's Conference is a great place to start! Follow @SmallFarmPurdue on twitter, and sign up for the conference at: https://ag.purdue.edu/extension/smallfarms/Pages/default.aspx

Community. When We Gather.

Alone we can do so little; Together we can do so much.
-Helen Keller

We hosted our 2nd Supper Club this past Friday! It was once again filled with familiar faces, ready to eat and share share stories. The Supper Club concept is simple. If you share simple foods, the community can come together and will grow. That is has. Our first event we shared with around 45 guests, and this past Friday we saw over 65! We can not express how happy this makes us! The weather was perfect too. How many winters do you remember a 65 degree day, in February. It was so nice outside, our kitchen filtered out to the courtyard. We always love the opportunity to work outside. 

Friday night reminds us that even during a heavy week, gathering among friends, sharing food and spirits is a sweet way to move forward.

In the spirit of our Supper Club, we want to remember an organization that nurtures and tends to our community. The profits from this "Supper Club" will be shared with the Dr. Mary Ludwig Free Clinic.

We will soon be announcing the next date for our Supper Club. An easy way to be in the know is by joining our page on Facebook! Did you know we are on Instagram! We would like to see you there too. 

try this. Baked Eggs.

"In winter, I plot and plan. In spring, I move."  -Henry Rollins

Baked Eggs

Ingredients --
2 tsp. butter, plus more for greasing ramekins

some chopped tomatoes, or maybe chopped steamed spinach.  or canadian bacon
fresh chopped tarragon or basil or parsley.  or all three.  chives are really good too.
1 tsp. salt
1 tsp. freshly ground pepper
4 eggs
4 tsp. heavy cream
4 tsp. grated Parmigiano-Reggiano cheese


Preheat an oven to 350°F. Generously butter four 1/2-cup ramekins.

In a bowl stir the tomatoes, herbs, half the salt and pepper and divide them evenly between the four ramekins . Cut the 2 tsp. butter into small pieces and divide among the ramekins.   Break an egg into each ramekin. Season with the remaining salt and pepper.   Drizzle each egg with 1 tsp. of the cream.

Set the ramekins on a baking sheet and bake until the whites are opaque and the yolks are still soft in the center (15 minutes or so).  Remove from oven and sprinkle with cheese.