By Cy Wood   |   June 20, 2012

There is a fair amount of talk about Indiana as “nothing but cornfields.” Of course, we Hoosiers are proud of the corn we produce, and there’s nothing wrong about being known for our sweet corn. But there’s a lot more to Indiana and our food than just our cornfields, and Dig IN will again demonstrate just how delicious and diverse our edibles can be.

Visit any farmers market in the state and you’ll see what a wide variety of foods are produced right here. Sure, there’s corn. But there also are produce “standards” like green beans, lettuce, spinach, okra, and vine-ripened tomatoes. It’s no surprise that Indiana is the second largest tomato producing state in the U.S. At the market, you also will find plenty of root veggies as well, like potatoes (they aren’t all from Idaho, you know), beets, radishes, onions, and carrots. You even can find things that you likely wouldn’t think of when you think “Indiana’s food,” things like bok choy, kohlrabi, yellow beans, and Swiss chard.

As with vegetables, Indiana has a great supply of fruits and berries as well. Raspberries are ripe now, and so are peaches. Fresh strawberries, blueberries, blackberries, cherries, apples, and melons are all produced here in the Hoosier state. In fact, Indiana is ranked fifth in U.S. cantaloupe and watermelon production. And where you find great fruit, you’ll also find delicious desserts, including some of the best pies. To sweeten those pies up even more, there’s Indiana-sourced pure maple syrup.

For those of us who eat meat, there are plenty of farms in Indiana that provide incredible cuts. There are multiple free-range and grass fed beef farms and free-range chicken farms (that also provide us with fresh eggs), but did you know that bison are raised here? They aren’t just out west anymore. You also can find lamb, yellow perch and duck, all farmed on Indiana soil (or, water). In case you didn’t know, Indiana ranks first in U.S. duck production, providing nearly 40 percent of the country’s market. Of course, Indiana’s dairy cows make delicious milk, which in turn becomes delicious cheese. There’s even a farm in Greenfield that produces Hoosier goat cheese.

Dig IN celebrates this variety of fresh Indiana foods, with the state’s top chefs combining them into delectable dishes. Come celebrate Indiana’s abundance and find something new to love from your own backyard, like some duck prosciutto or a house made ricotta with peach and white corn puree finished with some Hoosier-made popcorn. There’s plenty of that. Indiana’s popcorn production ranks second in the U.S., with more than 220 million pounds produced.

Are you hungry yet? Get your Dig IN tickets here before they disappear!