How to bring local Indiana flavor to your holiday dishes

Homegrown and local, just the way we like it! Local foodie blogger and Indiana Grown member, Heather Tallman, joins Lieutenant Governor Sue Ellspermann to chat about the Indiana Grown initiative and how easy it is now for shoppers to buy local in their neighborhood grocery stores!

Here are a few details about Indiana Grown:

Indiana Grown is adding more farmers, producers and partners daily and currently has more than 280 members.grown

  • Indiana Grown will soon be launchings its mobile app, allowing consumers to scan the barcode and source any Indiana Grown product.
  • We are also working on partnership programs to bring awareness and support to specific Indiana Grown member groups, such as military veterans.
  • Indiana Grown is consistently pursuing business and retail partnerships to benefit our members. For example, gluten-free baking company BeeFree was able to increase sales by 100 percent and doubled the number of stores selling its product in just a few months.

To learn more, visit:

Here are today’s recipes:


Apple Crumble

4 large apples suitable for baking, peeled, cored and diced

1 Tb butter, thinly sliced

1 Tb of sugar (white or brown)

1 tsp cinnamon

2 C of granola

Preheat oven to 375

Combine the apples, sugar, cinnamon and butter.

Place in a prepared (non stick spray) baking dish that is 8×8 or 9×11 in size.

Top with granola evenly

Bake until apples are soft and crumble is bubbly- 30-35 minutes.


Hurst Beans Slow Cooker Chili

  • 5oz. bag Hurst Slow Cooker Chili
  • 7 cups water
  • 1 lbs ground beef
  • 1 medium white onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, chopped
  • 1 can diced tomatoes (14.5oz)
  • 6 oz. can tomato paste
  • Salt and pepper to taste

Rinse and sort through the dry beans. Check for any unwanted debris and discard.

Cook ground beef in a sauté pan until browned. Drain off grease.

Pour rinsed beans into slow cooker. Add cooked beef, onion, green pepper, garlic, and roughly half of the chili seasoning packet.

Add 7 cups of water and put lid on slow cooker.

Cook on HIGH for 4-5 hours (or low for 8-9 hours). When beans are tender, add tomatoes (undrained), tomato paste, and remainder or chili seasoning. Cook on low for an additional 30-60 minutes.

Keep at WARM or lowest setting until ready to serve. Chili will thicken and become richer in flavor with additional time. NOTE: Removing lid during cooking can add additional time.

Keep on lowest setting until ready to serve. Chili will continue to thicken and become richer in flavor with additional time.


Mulled Wine

  • 1 bottle of red wine
  • 1 TB of mulling spices, I use Marion Kay Hot Cider Spice
  • 1 mandarin orange, sliced whole
  • 1 medium sweet apple, sliced whole
  • 1 C water
  • 2 TB brown sugar OR 1 TB honey, it’s up to you
  • garnish of cinnamon stick, apple or orange slices

In a mesh pouch or tea ball add the spice mix.

Add all ingredients including spice pouch (except garnish) to a slow cooker.

Heat on low (or warm) 2-4 hours.

Do not allow to boil.

Serve in mugs with garnish.

For even more, visit

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