Indy Winter Farmers Market Vendor: Dunbar Heritage Farms

Every week during the Indy Winter Farmers Market season, we'll be profiling one of our local vendors. You can find the full list of IWFM vendors and past profiles here.

Dunbar Heritage Farms, first season at IWFM

Located in Lebanon, IN, Dunbar Heritage Farms is a chemically limited hydroponic greenhouse dedicated to conservation of natural resources and increasing health and vitality.

What do you love most about the IWFM? The amazing quality of products offered by fellow vendors. We've previously been involved in three other markets and none of them offered such consistent incredible quality from each and every vendor. Secondly, so many of the customers are there BECAUSE of the quality. They are there to buy and appreciate the ability to get products at a level they cannot get otherwise.

What is your most popular item? We are quickly becoming well-known for our beautiful living basil; however, it seems that any mix of greens we offer (such as our Asian Mix or Sweet Lettuce Mix) tends to sell out extremely fast.

What is something people don't know about you? Molly (IWFM Manager) and Dana graduated from the same small-town high school, Pendleton Heights. Dan has always been close to farming; he's a sixth generation farmer. Dana left a position as a restaurant staffing and training manager to devote full-time to the hydroponic operation.

What's your favorite local restaurant? This is a challenge to answer as we are discovering so many culinary delights prepared by chefs dedicated to local sourcing. Our newest favorite is Public Greens Urban Kitchen. Not only are they committed to local products, but they have an incredible mission to feed hungry children in Indianapolis.

How do you relax after a long day of farming? With our new venture, there isn't much time between stopping for the night and turning in; however, our greatest enjoyment is spending quality time with our adult children.

Connect: dunbarheritagefarms.com // Facebook

Recipe of the Week: Two-Potato Hash with Soft-Boiled Eggs (via A Couple Cooks)

Local food bloggers Sonja and Alex Overhiser of A Couple Cooks have created yet another IWFM inspired recipe. On the menu this time? Two-Potato Hash with Soft-Boiled Eggs. The ingredients for this brunch dish can all be found at the Indy Winter Farmers Market. The Overhisers used eggs and greens from Full Hand Farm and garnished their beautiful dish with microgreens from Growing Places Indy. 

To get the recipes for the full A Couple Cooks brunch spread, which includes Blood Orange and Quinoa Muffins with Crystalized Ginger-Thyme Butter and Blood Orange Rosemary Sparkling Water, visit their post here.

Two-Potato Hash with Soft-Boiled Eggs

by: a Couple Cooks

Makes: 4

What You Need

• 1 ¼ pound sweet potatoes
• 1 ¼ pound red skinned potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• Fresh ground pepper
• 4 eggs
• 2 cups tender greens
• Microgreens for garnish (optional)

What To Do

1. Preheat the oven to 450°F.
2. Wash the red skinned and sweet potatoes, removing any bad spots but leaving the peels on.
3. Small dice the potatoes. In a bowl, mix with 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground pepper; mix thoroughly to combine. Pour the potatoes onto a parchment-lined baking sheet and roast for 30-35 minutes until slightly browned and cooked through, stirring once.
4. To prepare the soft boiled eggs, fill a saucepan with enough water to cover six eggs and bring to a boil. Once boiling, carefully lower the eggs into the water. Reduce the heat and gently simmer for 6 minutes.
5. Meanwhile, prepare a bowl with ice water. After 6 minutes, transfer the eggs to the bowl of water and allow to cool. Then gently peel the eggs.
6. When the potatoes are done, mix them with 2 cups greens and allow the heat to slightly wilt the greens.
7. To serve, place potatoes on a plate, then top with egg, a bit of kosher salt and pepper, and microgreens if desired.