At the end of August, it’s easy for Indiana residents to embrace eating local. Tomatoes, peppers, zucchini, eggplants, and melons fill farmers markets and grocery shelves, and apples, pumpkins, and winter squash are just beginning to make an appearance.

There are plenty of ways to bring locally produced foods to the table, whether during winter holidays or summer growing season. We asked a host of Indiana-based chefs and caterers to suggest recipes that could be whipped up using mostly local sources, whether showcased ingredients (squash, persimmons, turkey) or the invisible workhorses (butter, eggs, milk, flour).

RECIPES FROM CHEF THOM ENGLAND

Thom England’s autumn harvest soup showcases pumpkin and butternut squash, both plentiful at farmers markets in late fall.

1. Cut acorn squash in half. Remove seeds. Place pulp side down on baking sheet. Rub outside with oil. Roast at 400 degrees for 12 minutes.
2. Remove pulp from acorn squash. Combine in large soup pot with ingredients through cardamom pods. Bring to Simmer.
3. Simmer 20 minutes. Remove bay leaf and cardamom pods, discard. Puree soup with a hand (emersion) blender.
4. Add coconut milk. Season to taste.

Herb-roasted leg of lamb
Serves 7-10

1 leg of lamb
1 ounce flat leaf parsley, chopped
2 T rosemary leaves, chopped
2 T mint, chopped (Indiana is the second largest producer of mint in the U.S.)
3 heads roasted garlic
4 T kosher Salt
1 T black pepper

1. One day ahead of the day you cook, place parsley, rosemary, roasted garlic, and mint in food processor.
2. Salt and pepper the outside of the leg of lamb, and rub in 1/2 of the herb mixture. Place in refrigerator overnight, uncovered.
3. Preheat grill and pull lamb from refrigerator about an hour before cooking it.
4. Preheat oven to 350.
5. Drizzle some olive oil on the lamb, rub it in, and place on grill. Let cook 9 minutes on each side so that it is well-browned all around.
6. Place leg on roasting rack on a baking sheet, and place in preheated oven. Cook for 50 minutes (to an internal temperature of 145 degrees).
7. When finished, apply more garlic and herb paste and let rest for 15 minutes.
8. Slice and serve.

Sauteed Indiana Brussels sprouts
Serves 6

¼ cup chopped smoked bacon
1 T corn oil
¼ cup diced onion
1 pound fresh Brussels sprouts, quartered
Kosher salt
Black pepper
2 tsp fresh thyme

1. Render bacon in oil.
2. When bacon is crisp remove from pan and leave approximately 2 T fat in pan.
3. Add onion, cook on medium until opaque.
4. Add Brussels sprouts and season with salt and pepper
5. Cook about 7 minutes until outer leaves are soft
6. Add thyme and adjust seasoning

Goat cheese polenta
Serves 10

1 cup cornmeal
3 cups chicken stock
2 cups milk
1/2 cup heavy cream
2 cloves minced garlic
1/2 cup fresh goat cheese
Kosher salt and pepper to taste

1. Place chicken stock, milk, minced garlic, and salt and pepper in large saucepan.
2. Let ingredients come to a simmer and slowly whisk in cornmeal.
3. Turn burner heat to low and cook, stirring often for 20 minutes.
4. Remove saucepan from burner, and whisk in the goat cheese.
5. Taste to check salt and pepper seasoning, adding more if needed.

Persimmon sugar cream pie

Persimmon Layer

2 cups persimmon pulp
2 cups milk
2 cups sugar
2 eggs, beaten
1 pinch salt
2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1 1/2 cups flour
1/4 stick butter, melted

Sugar cream layer
1 cup granulated sugar
1/4 cup corn starch
2 cups whole milk
1 tsp vanilla
½ cup butter

2 prepared pie shells

1. Combine all ingredients for persimmon layer and reserve.
2. Preheat oven to 350.
3. Pour persimmon mixture 1/3 up the inside of the pie shells. Cover with foil. Bake for 30 minutes.
4. Cook sugar, corn starch, and milk until the thickness of heavy cream.
5. Take off burner and add vanilla and butter.
6. Pour into pie shell that persimmon has cooked.
7. Sprinkle with cinnamon.
8. Bake 15 to 20 minutes or until sugar layer bubbles.
9. Remove from oven and let cool.

RECIPES FROM CHEF JENNIFER LAUGHLIN

Sweet and sour cabbage

1 head red cabbage – chopped fine
1 large red onion – chopped fine
2 granny smith or tart apples - sliced
3 T red wine vinegar
3 T brown sugar
½ cup dry red wine
½ tsp white pepper
1 tsp salt

1. In a large stockpot, layer half the onions, red cabbage, and apples and sprinkle with brown sugar.
2. Repeat for a second layer.
3. Pour wine and vinegar over layers, add salt and pepper.
4. Add sausage. (Or leave out for a vegan course.)
5. Cover and simmer over low heat for 1 hour or until cabbage is tender. If adding sausage, place over last cabbage apple layer.

Pumpkin Bread

1 ½ cups flour
½ tsp salt
1 cup sugar
1 tsp. baking soda
1 ½ cups pumpkin puree
½ cup safflower oil
2 eggs beaten
½ tsp cinnamon
¼ tsp nutmeg

1. Preheat oven to 350.
2. Sift flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Pour into greased loaf pan. Bake 50-60 minutes until toothpick comes out clean. Turn out of pan and cool on a rack.

RECIPES FROM CHEF SHARON MISHKIN

Couscous For Hanukkah

Turban squash 10-12" across (I use a turban squash)
1 ½ cups bulgur wheat
3 cups boiling water
1 ½ tsp salt
3 T salad oil
1 ½ lb ground lamb (optional)
2 medium onions, coarsely chopped
2 stalks celery, diced
3 T honey
¾ cup raisins
¾ cup dry red wine

1. Clean out pumpkin leaving a lid.
2. Toast the wheat in a large, lightly oiled frying pan over medium heat. Stir constantly for about 5 minutes until color has darkened slightly and a nutlike fragrance is given off.
3. Add the boiling water and the salt to the couscous. Cover and turn flame as low as possible. Allow to steam for 1/2 hour or until all water is absorbed.
4. Heat salad oil in another pan.
5. Add the lamb and chopped onions and brown.
6. Add to the wheat along with the rest of the ingredients. Mix thoroughly.
7. Stuff with the meat mixture into the lightly oiled squash and cover with the pumpkin lid.
8. Place on large cookie sheet and bake at 350 for 1 1/2 hours.
9. Serve with the pumpkin flesh.

Zucchini Latkes

5 medium zucchini, grated
1 large onion
3 eggs
1/3 cup flour
1 t. salt
1/4 t. pepper
3/4 cup oil for frying

1. Grate zucchini and onion on the fine side of a grater or in a food processor.
2. Strain zucchini and onion through a colander; pressing out excess water.
3. Add eggs, flour and seasonings. Mix well.
4. Heat cup oil in skillet. Lower flame and place 1 large tablespoon of batter at a time into hot sizzling oil and fry on one side for 5 minutes until golden brown.
5. Turn over and fry on the other side 2 to 3 minutes.
6. Remove from pan and place on paper towels to drain excess oil.
7. Continue with remaining batter, adding more oil as necessary.

Serve with applesauce on the side

Sufganyot (jelly doughnuts)

1 ounce fresh yeast
1/2 cup lukewarm nondairy creamer (Coffee Rich)
1/2 cup flour
pinch of salt
1/2 cup margarine
3 egg yolks
1 1/2 T sugar
1/2 cup lukewarm nondairy creamer
2 3/4 cups flour
Jam
1 pound solid shortening
1/2 cup confectioners' sugar

1. In a small bowl, dissolve yeast in lukewarm nondairy creamer.
2. Pour ½ cup flour in a large bowl. Make a well in the flour and pour in dissolved yeast and a pinch of salt. Mix well.
3. Cover bowl with a towel and let stand in a warm place until mixture is double in bulk, about 1 hour.
4. While dough is rising, melt margarine in top of double boiler over boiling water.
5. Remove from flame and pour margarine into a large bowl and allow to cool 15-20 minutes.
6. When cool, add egg yolks one at a time and mix.
7. Add flour-yeast mixture to egg yolk mixture and beat well for 10-15 minutes.
8. Add sugar and nondairy creamer, stirring continuously.
9. When completely mixed, add 2 ½ cups flour a little at a time, continuing to stir mixture until all flour is added.
10. Continue kneading until dough detaches from sides of the bowl.
11. Cover bowl with towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
12. Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to ¼-inch thickness.
13. With 2-inch cookie, cutter cut out 28 circles.
14. On 14 circles, place 1 teaspoon of jam. Moisten edges with finger dipped in a glass of water.
15. Cover pastry with remaining 14 circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.
16. In a 4-quart pot, melt 1 pound solid shortening.
17. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels.
18. Once cool sprinkle with confectioners' sugar.

RECIPES FROM CHEFS ELIZABETH BLESSING AND BRANDON HAMILTON

Turkey with herb glaze

1 pasture-raised turkey, 12-14 lbs, neck and giblets removed and reserved
salt and freshly ground pepper
6 gloves garlic, minced
¼ cup minced shallots
1/3 cup minced fresh flat-leaf parsley, plus 2 sprigs for stock
3 T minced fresh oregano
3 T minced fresh rosemary, plus springs for garnish
3T coarse mustard
3T fresh lemon juice
3T extra virgin olive oil
1 yellow onion, stuck with 2 whole cloves of garlic
¼ cup celery leaves
102 T unsalted butter, melted
4 lemons, halved

1. Rinse turkey inside and out; pat dry with paper towels.
2. Position the bird breast-side down on a cutting board. Using kitchen shears or a large knife, cut along one side of the backbone until the bird is split open. Pull open the halves of the bird. Cut down the other side of the backbone to free it, then cut between the rib plates and remove any small pieces of bone.
3. Turn the bird breast-side up, opening it as flat as possible, and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird.
4. Season the bird with salt and pepper.
5. In a bowl, mix together garlic, shallots, minced parsley, oregano, minced rosemary, mustard, lemon juice, and olive oil.
6. Use your fingers to push some of the herb mixture under the skin of the breast and legs.
7. Rub remaining herb mixture over surface of the bird.
8. Place on a baking sheet, cover loosely with plastic wrap, and refrigerate for 6 to 24 hours.
9. Bring turkey to room temperature (about 1 hour) before roasting.
10. Meanwhile, in a saucepan over low heat, combine 6 cups water; the turkey neck, heart, and gizzard (reserve the liver for another use); onion; parsley sprigs; and celery leaves, and bring to a simmer.
11. Cover and cook for 1 hour, then strain, cover, and refrigerate the stock until ready to make the gravy.
12. Preheat the oven to 375.
13. Oil inside of roasting pan and place a rack in the pan.
14. Place the turkey, breast side up, on the rack, and tuck the legs in tightly.
15. Brush with the melted butter.
16. Roast until the skin is crisp and deep brown and an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 175 degrees Fahrenheit, approximately 2 ¼ to 2 ¾ hours.
17. Transfer the turkey to a warmed serving platter, tent with aluminum foil, and let rest for 20 minutes.
18. Garnish the platter with the rosemary sprigs and lemon halves.

Serves 8-10, with leftovers

Chardonnay gravy

1 cup chardonnay wine
Reserved turkey stock
¼ cup cornstarch stirred into ¼ cup water

1. After transferring the turkey to a platter, set the roasting pan on the stove top over medium-high heat.
2. Add the wine and heat, stirring to scrape up the browned bits on the pan bottom, until the wine is reduced by half, about 10 minutes.
3. Add 4 cups of the stock and bring to a boil.
4. Stir in the dissolved cornstarch and cook until thickened, about 5 minutes.
5. Pour into a warmed gravy boat and serve alongside the turkey.

RECIPE FROM CHEF SHAWNDRA MILLER

Solar-cooked “Sunttata”

6 eggs
1-2 cups vegetables, choosing from diced precooked asparagus, potatoes, green beans,
greens, chopped raw peppers, chilies, zucchini, green onions, and mushrooms
Handful of chopped herbs, such as parsley, thyme, chives, etc.
Salt and pepper
Grated cheese as desired

1. Oil a dark 8-inch square or 9-inch round baking pan
2. Beat eggs and add a little water. Beat again until fluffy.
3. Add other ingredients, reserving or omitting the cheese.
4. Pour mixture into pan, cover well with foil, and set in the solar cooker with a dark cloth on top.
5. Bake for 3 hours or until dinnertime.
6. If you want cheese, uncover the dish an hour before dinner and spread on top, then re-cover and set back into the cooker to let the cheese melt.