FOOD  by Patti Denton

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Fresh from the MarketProduce and customers at Copeland Family Farm evolve over the decades

by Patti Denton

Growing up on the farm homesteaded by Copeland family members in 1851, Elaine Copeland Wall sold sweet corn in the front yard and at the produce stand her late father William Copeland opened nearby on Arlington Avenue in 1979.

Today, she keeps the tradition going. The farm stand is housed in a barn built in 1998 behind her home on the original farm. There, customers can find the farm's sweet corn, as well as the green beans, cabbage and broccoli in season this month.

"We don't have to advertise," Wall says. Word of mouth does the trick with many customers returning year after year to Copeland's Family Farm on the far southside of Indianapolis.

"What brings people back here is the family atmosphere," Wall says. "Visiting with people is always fun."

Janelle Lautenbach also is back to work at the stand for a fourth season. She loves giving her 2-year-old son Brayden a chance to know what it's like to grow up on a farm. She's brought him to work since he was 2 weeks old.

"I grew up on a farm, and I wanted that for him too," says Lautenbach, who lives five miles east in an area near Reds Corner, also in Johnson County.

Wall refers to Lautenbach as her "right hand man" and touts her skills as a cook. Part of Lautenbach's job is to answer the frequent questions of "how do I fix this?" Generally, it's less familiar produce, such as kohlrabi, that leads to such discussions, says the self-described country cook and regular competitor at the Johnson County Fair.

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Zucchini and Onion Sauye


Elaine Wall says this dish is one her 12-year-old daughter Crysta and 15-year-old son Damon love for her to fix. If she adds tomato sauce, it becomes her version of spaghetti sauce, and when combined with browned hamburger or sausage, its a full meal.

MAKES 4-6 Servings
1 tablespoon butter
6 small zucchini, sliced
1 whole onion, diced in small chunks
Salt and pepper to taste

   Melt butter in saute pan and then add squash and onion and cook until squash softens. Season micture with salt and pepper to taste. Serve over pasta or rice.

Creamy Corn

Janelle Lautenbach says this warm side dish her siser-in-law prepares generally for parties is one of her favorites

MAKES 10-12 Servings
8 cups fresh sweet corn cut from the cob or equivalent amount of frozen corn
1 tub (8 ounce) chive and onion-flavored cream cheese
1 can (10 3/4 ounces) cream of celery soup
1/2 cup green pepper, diced
1/2 cup red pepper, diced
2/3 cup milk
Green onion, chopped, optonal
Blanch corn in large saucepan of boiling water and drain. Add chive cream cheese, soup and green and red pepper. Stir in milk to thin the mixture and make it creamy. Warm over medium heat until the diced peppers are medium crisp. Mix in chopped green onions, if using. Serve.

   Melt butter in saute pan and then add squash and onion and cook until squash softens. Season micture with salt and pepper to taste. Serve over pasta or rice.

Peach Enchiladas

Janelle Lautenbac plans to enter this recipe in a baking competition at the Johnson County Fair

MAKES 16 Enchiladas
2 packages (8 ounces each) refrigerated crescent toll dough
4 firm peaches, peeled, piyyed and quartered
1 1/2 cups sugar
1 cup butter or margarine, melted
1 teaspoon ground cinnaman
1 citrus-flavored soda {12-ounce can} such as Mountain Dew

Preheat oven to 350 degrees. Coat a 13-inch by 9-inch by 2-inch pan with non-stick spray, set aside.
Unroll crescent roll dough and separate into triangles. Place 1 peach quarter on the wide end of a dough triangle. Roll up from large end to small end to encase the peach slice. Place in prepared pan. Repeat with remaining crescent dough and peaches.
In a small bowl, combine sugar, melted butter adn cinnamon. Pour mixture over rolls. Pour soda over top and bake for 45 mminutes.

Grandama's Beans


Donna Copeland doesn't have the recipe written down but can reel it off upon request. She cooks the beans until "smooshy" or they shrink up. Serve with bread and butter and you have a meal.

MAKES 6-8 SERVINGS
3 pounds fresh green beans (preferably Blue Lake variety)
1 dozen small red new potatoes, clean but do not peel
2 cups cubed ham or 3/4 cup chopped bacon
1/2 large onion, chopped fine
Salt and pepper to taste

Place green beans in a Dutch oven with just enough water to keep them from sticking. Add remaining ingredients, cover and bring to a boil. Turn down to medium and let beans cook slowly for 1 1/2 to 2 hours depending on how tender you want them.

Denton has an insatiable culinary curiosity fed by more than 17 years of experience as a food journalist. She is host of "Too Many Cooks!" on WICR (88.7 FM).