Cold Comfort Farm

Rustic Kale with Roasted Carrots, Turnips, and Beets

With ingredients from The Winter Green Market at Traders Point Creamery (tpforganics.com)

>> 1 bunch of kale from Harvestland Farm, cut into ¼-inch ribbons

>> 3 carrots and 3 salad turnips from Harvestland Farm, cut into bite-sized wedges, coated with olive oil, and roasted until tender and brown

>> 1 bunch of beets from Fairstream Farms (fairstreamfarms.com), peeled and cut into bite-sized wedges, coated with olive oil, and roasted until tender

>> 4 ounces of crumbled chevre with rosemary from Caprini Creamery (caprinicreamery.com)

>> Salt and pepper to taste

Dressing: Drizzle with herbal vinaigrette from Redwine Farms.

Spinach with Crispy Jowl Bacon and Gold Rush Apples

With ingredients from Indy Winter Farmers Market in City Market (indywinterfarmersmarket.org)

>> 10 ounces of spinach from Harvestland Farm (yourmarketgarden.org)

>> pound of jowl bacon from Simpson’s Farm Market (simpsonfamilyfarm.com), baked until crisp, then crumbled

>> 2 medium Gold Rush apples from Wild’s Apple Farm, cut into ¼-inch matchsticks

>> 5 ounces of shaved Feather Ridge cheese from Ludwig Farmstead Creamery (ludwigfarmsteadcreamery.com)

Dressing: Whisk together ¼ cup Chacewater Mission Manzanillo unfiltered extra virgin olive oil (chacewaterwine.com) and 2 tbs balsamic vinegar from Artisano’s Oils and Spices (artisanosoils.com) until emulsified.

Arugula with Grilled Steak and Soft-Poached Egg

With ingredients from the Winter Market at Carmel City Center (carmelcitycenter.com)

>> 2 bunches of arugula from Good Life Farms (goodlifefarms.com)

>> ¾ pound of hanging tender beef from Becker Farms Cattle Company (beckerfarmscattlecompany.com), sliced into thin medallions

>> 4 soft-poached eggs from Homestead Heritage (one egg per individual salad)

Dressing: Whisk ¼ cup cider vinegar and 3 tbs Dijon mustard; slowly whisk in ¼ cup of extra virgin olive oil.

Photos by Tony Valainis.

This article originally appeared in the February 2012 issue.