Old Barn

The old barn down the way hasn't weathered the summer very well.   She's showing her age.  I wonder how many more heavy snows she'll be able to support before collapsing and if this will be her last winter.

Experiments with Perma Flo #4: Plum Peach Vanilla Pie Filling

And now the continuing saga of the Rurification team, on a quest to see if Perma Flo can be used in an easy, non-runny, non gloopy-gluey way to make pie filling that will stay shelf stable after you can it.

Experiment 1 is here.
Experiment 2 is here.
Experiment 3 is here.

This time I was trying to find a way to add the Perma Flo so that it wouldn't be runny, like Experiment 2, and wouldn't be gloopy like Experiments 1 and 3. 

Since Perma Flo is a sort of corn starch, I decided to dissolve it in water first, then add it when the fruit boils like their directions say to.  The trick was to use just enough water, but not too much.   I didn't want another runny pie.  I decided to use the same amount of water as Perma Flo.  It made a lovely white slurry.

And it worked beautifully!    You still have to stir quickly, but there is almost no clumping and gloop.

I prefer pies with no clumping and gloop.   What about you?

This is what I did:

Plum Peach Vanilla Pie Filling  using Perma Flo for 3 pies

www.rurification.com

12 cups of fruit
2 1/4 cups sugar
1 vanilla bean, split lengthwise
3/4 cups Perma Flo
3/4 cups water

 Combine the fruit, sugar and vanilla bean and let macerate overnight in the refrigerator.   The next day, put the fruit, sugar and vanilla bean in a pot and bring to a boil.  Stir frequently.   While the fruit is heating, mix the Perma Flo and water together.   When the fruit starts to boil, add the Perma Flo and stir just until clear and thick.  Remove vanilla bean.

Ladle into clean jars.  Cover with clean lids and rings.   Process quarts for 30 minutes. 

Yield:  3 quarts.

There's one more thing I'm going to try with this stuff.  Stay tuned. 

Ironweed

The fields are full of this stuff in late summer and autumn.   It's ironweed [and Queen Anne's lace].  

I looove that color.  

The butterflies must, too, because they're all over it. 

It's a tough plant, with roots to China - hence the common name, Ironweed.   The Latin is Vernonia altissima, which pretty much means Vernon's tall stuff.   It gets between 4 and 6 feet tall, not quite as tall as Joe Pye weed. 

Click the pic for an up close look at the flowers.   Notice the old spent flowers at the bottom of the cluster [they're brown], the bloomers in the center and the buds near the top.     Each little floret makes a lot of seeds.

A Lot.   

Which is why we have ironweed everywhere out here.  

In the Studio

Look what's come out of the studio lately!    Sunset is on the left and Aurora on the right.    I'm getting a lot of terrific yarns ready for the Bloomington Spinners and Weavers Guild Fiber Arts Sale in November.    It seems like a long time away, but it will be here sooner than I think. 

Perma-Flo Experiment #3: Peach Plum Raspberry Pie Filling

The pie filling experiments with Perma Flo continue.    Both because I'm curious about this stuff and more than a little OCD. 

That's CDO for you guys who like to see things alphabetized.

Experiment 1 is here.  Good, but gloopy.
Experiment 2 is here.  Runny.

In this batch of pie filling I decided to see what would happen if I macerated the fruit with sugar overnight to bring out the juices so I wouldn't have to add any extra water.

We dumped enough fruit [4 cups per pie] for 3 pies in a big bowl with 3/4 cup sugar per pie [2 1/4 cups total] and let it sit overnight.  The next day the juices were flowing and I put the fruit-sugar mix in the pot and heated it to boiling.   Then I added 1/4 cup Perma Flo per pie [3/4 cup total] and stirred like crazy.   As soon as it got thick I turned off the heat.   It made beautiful pie filling at just the right consistency. 

One problem:   As soon as you add the dry Perma Flo, it clumps.   That makes it hard to stir in completely and in the finished pie, you get the occasional gloopy gluey lump.   It's not a deal breaker, but surely there's a better way.

Stay tuned for Experiment #4.  

Elderberries Ripening

This is an elderberry bush down the way from us.   It's in a waste area near the road and I'll be able to harvest those berries when they're ripe and make Elderberry Jelly, which is my all time favorite jelly EVER.   

Watching berries ripen is like watching paint dry.   Only slower.  Or water boil.   Only a LOT slower.

It's nearer to watching grass grow.   Except our berries ripen even slower than the grass grows out here.  

Canning Peaches

Since the peaches are so doggoned gorgeous this year, I decided that the one bushel we'd cut up for the freezer wasn't enough.   So I got another bushel.

Problem:  No room in the freezer. Plus, freezers are sort of dependent on a power supply.   Our power supply is vulnerable to storms and such, so I thought it would be a good idea to can this bushel of peaches in jars.  That way, we'd know we'd have them in a power outage.   Unless the outage is caused by an earthquake, which might tumble them off shelves and break them.    I decided not to think about that. 

Hey, I'm all about denial.  

It only took a couple of hours for three of us to peel and cut them in half and stuff them in the jars.  We decided to can them in water and not add the extra sugar in a syrup.   Rumor has it that the syrup makes for really attractive canned peaches, but these are for food, not the county fair.  

We made a solution of ascorbic acid and citric acid to put on them to keep them from browning and that's the water that we filled the jars with.  Here's how we made the anti-browning solution. 

Anti-Browning Solution for canned fruit
www.rurification.com

6 tablets vitamin C, crushed
1 tsp citric acid
1 gallon hot water

Crush vitamin tablets with the back of a spoon.   Mix vitamin C and citric acid in the water.  Fill jars with peaches.  Ladle solution over peaches.  Cap and process.

We processed the peaches for 30 minutes in a boiling water canner.   

We got 25 quarts of peaches from the bushel.  One jar broke in the canner [and can I just say that I HATE that?  Seriously!   They're Designed To Handle Boiling Water.  Hello!  Brand new wide mouth jar, too.  Gee, thanks, Ball.] 

It takes a LOT longer to actually process the jars for canning than it did to fill the jars with the peaches and get them ready.   Be patient.   Plan on having something else to do close by while you're keeping an eye on things.

Where to get citric acid?   We got ours at Freedom Country Store just north of Worthington on Hwy 231.   You might be able to find some at your local drug store, Walmart, etc.  

4th St Festival of the Arts and Crafts

Next weekend [Labor Day weekend] is the 4th Street Festival of the Arts and Crafts in Bloomington, Indiana.   Two days of truly amazing fine art and fine craft all up and down 4th St. in downtown Bloomington.   It's one of the cultural highlights of the year in this area and is a nationally lauded art fair.   You don't want to miss it.  

Saturday  August 31, 2013  10 am - 6 pm
Sunday  September 1, 2013  10 am - 5 pm

I'll be there selling my hand dyed and handwoven shawls and scarves [like the ruffles in the pic]  and I'll have some hand painted silk scarves as well.    My booth is on the north side of 4th St just up from Grant Street, in front of the Mandalay restaurant.   Please stop in and say hello!

Mini Bales

Round hay bales are usually about 5 ft high, so we were surprised to see this row of mini-bales  in one field.   

They were all lined up in a neat row looking like they had been done up that way on purpose - and they probably were.  Maybe to be light enough to lift easily by hand.

I giggled, because our big round bales always remind me of shredded wheat.   Now here was a field of mini-wheats. 

Vote for Rurification!

Anna and Mark over at Walden Effect blog and Avian Aqua Miser are running a contest involving tips for raising chickens.   We've entered and are trying to collect votes.   There are two ways to vote and you can vote both ways. 


The first way to vote for our entry is to pop on over to their facebook page and LIKE this entry:  'Robin wished she'd known that chicken manure is so high quality it's worth planning ahead for.'  with this pic:  

The second way to vote for our entry is to go the Avian Aqua Miser website and leave a comment on this page.   You can vote in both places.

Spread the word!  

Late Summer

There has been enough rain for a second cut of hay this year.   A real blessing after last year.   I love the round bales.

Small Wood Sunflower

Beginning in late July, we see these pop up in the woods.   They're taller than black eyed Susans and they have a yellow center instead of a brown one.   They're long and loose and lanky and love the woods.  They are definitely a moist shade loving plant.



They are the Small Wood Sunflower.   It is indeed ironic that a shade plant would be called sunflower, but there you have it.  They are Helianthus microcephalus.  

On this one is a little metallic green bee in the Halictinae genus - same one as the sweat bee.   I thought it was pretty.

Poop Quiz!

It's been ages since we've done a poop quiz and I've been looking for just the right poop.  

I found it on my back patio.   Dee-lightful.   I got the pics just before asking the kids to hose off all the brick.    The culprits have been hanging out far too often back there and it was getting....eeww.

I'm sure you understand.

These are not the culprits. 

These butterflies do, however, enjoy partaking of the mineral content of the ... offerings.   [We also see butterflies on carrion, which is disgusting, but there's no accounting for tastes.]   These offerings were somewhat wetter than the above, but left by the same creature.



So, let me know in the comments what is responsible for this poop butterfly buffet.

Eupatorium or Eutrochium?

This is a colony of Joe Pye Weed.   It's tall - about 8' tall.    The flowers are varying shades of mauve.

This one is just ready to open but gives you a good idea of the color.  When fully open it looks quite fuzzy and the bees and butterflies and hummingbirds are all over it. 

This is one of many Eupatorium varieties we have here - tall ones, short ones, white, pink, blue...we have a bunch.   Or it's a type of Eutrochium - hard to tell.   I've seen almost identical photos in descriptions of both.

The leaves are opposite and 5 or 6 of them surround the stem.   Sometimes the stems are spotted and the flower heads a bit flatter [Spotted Joe Pye Weed.]    It likes moist areas around creeks and bogs.   We have a lot of it along the creeks. 

Indian Pipe

This is Indian Pipe.  It's one of our more unusual wildflowers - also called Corpse Plant.

Cheery, huh?

The Latin is Monotropa uniflora. [Or possibly it's Monotropastrum humile] It has no chlorophyll  and instead feeds off of certain fungi, which in turn feed off decaying woods, especially beech.   In the extra damp this year, we had several clusters pop up down near the bench near the creek where it is cool and green and shady all summer.  

The clusters showed up especially where fallen branches had been decomposing.

Ghostly.

I can see why it's called Corpse Plant.   Here's some more fun information about it.  It's in the blueberry family....

Honeyed Onion Garlic Jam

Last year I made some fabulous Onion Garlic Jam.   I added bacon to it and had some super fabulous Bacon Onion Garlic Jam.   It was to die for.    Lily and I loooooved it and pretty much ate all of it ourselves.   *burp*   And did not regret one tiny mouthful.    

It's heaven.  



This year I decided to make some more only instead of using the white sugar, I wanted to sweeten it with honey.    Mmmmm.    It is fantastic!   So, here is a recipe for Honeyed Onion Garlic Jam with no white sugar.  Yay!

Honeyed Onion Garlic Jam
www.rurification.com

• 2 large onions [the sweeter the better], sliced
• 1 full heads of garlic, peeled.
• 2 T butter
• 2 T oil
• 2 T balsamic vinegar
• 1/2 cup white wine vinegar.   I use my own.
• 1/2 cup honey
• 3 T real maple syrup.  I use my own.
• dash of pepper
• 1/4 tsp salt 

Cut the onion up in thin slices, then cut the slices down in length to a couple of inches.  I like that texture in the finished product. 

Don't mince the garlic.   If you leave them bigger, you can use them as a gauge to see how done things are later.  When the onions are truly caramelized, everything will be very very soft and fall apart when pressed with a spoon.  This is easier to see in the garlic cloves.  Let them be your guide.

Put the butter, oil, onion, garlic and balsamic vinegar in a heavy pan on low.   I have a 1-10 range of settings on my stove and I put it at between 2 and 3.    Cook the onions and garlic until they are caramelized - at LEAST an hour or more.  My last big batch took 4 hours because I did a huge batch all at one time. 

Make sure things are soft and falling apart!

To your lovely brown mix of caramelized goo, add the vinegar, honey, maple syrup, salt and pepper. You can turn the pan up to medium heat while you cook this down to the consistency you want.   When you drag a spatula along the bottom of the pan, you should see some space behind it before the juices gather round again.  Once you see that space, then it's done.   It will thicken up a lot when it's cold.

You can steam or water bath can this jam to keep it long term.   10 minutes for jellies.  

Want to turn this into Honeyed Bacon Jam?  While the onions are caramelizing, cut 4 slices of raw bacon short-ways into 1/2 inch or smaller pieces.  Fry it up until crisp.   Let it drain on a paper towel until it's cool.  Once it's cool, crumble it into bits.  When the rest of the jam is done, add the bacon to it and stir it up well.  Since Bacon Jam has bacon in it, don't try to can it.  Just keep it in the fridge.  Trust me, it won't last long anyway. 

Hoary Mountain Mint

We have no mountains here, so this is perhaps a strange thing to find here, but it's native and it's happy, mountains or not.   The plants have square stems as mints do and they get about 3 feet tall here.   We see it every year along the roadsides, but t's all over the place this year, so clearly it likes the cooler, wetter weather.   Even in all our clay.

The Latin is Pycnanthemum incanum.    'Pycnanthemum' means 'dense flower cluster' in Greek.   Now you know.

Pumpkin Cream Cheese Coffeecake

Last fall we canned some pumpkin and it has been fantastic!  I pulled out a quart this week and asked Lily what we should make that wasn't too pumpkin-pie-ish.   This is what she came up with.   It was wonderful.    Seriously wonderful.

Basically it's three parts:  pumpkin, ginger spiced cake, and cream cheese chunks - all swirled together and baked.   Yum!

Pumpkin Cream Cheese Coffeecake 
www.rurification.com

1/2 cup butter
1 1/3 cup sugar

2 eggs
2 cups flour
1 tsp baking powder
1 tsp powdered ginger
¼ tsp nutmeg
¼ tsp cinnamon
1/2 tsp salt
1 cup milk
1 8oz pkg cream cheese cut into small cubes
1 quart canned pumpkin

Directions:
Preheat oven to 375. Grease 9x13 pan.

Cream the butter and sugar. Beat in the eggs.  Combine flour, baking powder, salt, and spices in separate bowl and gradually add to the butter/egg mixture alternating with the milk. Begin and end with the flour mix.   Pour the pumpkin into the bottom of the prepared pan. Fold the cream cheese into the batter and pour on top of the pumpkin. Swirl with a knife to marble the two.

Bake for 60 minutes or until golden and a toothpick comes out clean.

Elaeagnus Ripening

The autumn olive berries are starting to turn red.   It'll be a bumper crop year and the birds are already stripping some of the trees, which I totally don't get because those things are seriously puckery.   I wait until they turn red and start getting soft before I harvest.  

I'm trying to decide what to make with them this year.   More jam for sure, but maybe a mixed jam, too?   Elaeagnus strawberry?   1 part elaeagnus to 3 parts strawberry....  or peach?   Or blueberry?   Or elderberry?    Hmmmmm.

Cherry Pie Filling Experiments with Perma Flo

My blackberry pie filling [see yesterday's post] was so easy and so successful that I immediately started making plans to use up some of the fruit in the freezer in shelf stable canned pie filling.   Seriously, the freezer was so full the kids were starting to threaten me any time I talked about getting more fresh fruit.

Mom.  MOM!  There's no room in the freezer.

NO ROOM.   None.   It's full to bursting.   Really.

So I told them to pull out 4 bags of cherries and I'd make cherry pie filling with a gallon of cherries I just got from Freedom Country Store the same way I'd made pie filling with a gallon of blackberries.

I did exactly the same thing only used twice as much sugar since they were sour cherries.  It didn't go as well as I thought.

Cherry Pie Filling Syrup with Perma Flo
www.rurification.com

1 gallon frozen cherries
3 quarts water
1 cup rounded Perma Flo
6 cups sugar  

Step 1.  Bring the liquid to a boil.   I put 3 quarts of water in a pot and 1 quart of the cherries and brought that to a boil.   I mashed the cherries while I was at it to release the juices.

Step 2.  Whisk in the Perma Flo.   I used 1/4 cup per quart of fruit.   1 gallon of cherries needed 1 cup of Perma Flo. I rounded the cup. 

Step 3.  Stir until it starts to thicken.  It took a few minutes.

Step 4.  Add fruit [the rest of the gallon of cherries], sugar [6 cups] and return to boil.

Step 5.  Put in clean jars, wipe rims, top with clean lids and rings.

Step 6.  Process jars for 30 minutes.  The NCHFP recommends water bath canning.


I ended up with 7 quarts of thin pie filling.

In jars that were only 1/2 full of cherries.

Soooo, this batch of pie filling is not exactly my idea of a paragon of success.   [I used paragon to describe pie filling again.  How. Cool. Is. That?]

Apparently there is a lot more juice in frozen cherries than there is in fresh blackberries. I figured I'd have to open the jars and monkey with it to get it thicker, but I didn't want to because those cherries had clearly had enough.  Plus, it was hot.   Plus, I just didn't want to monkey with it any more.

Once the jars cooled, they thickened up just enough to be a nice syrup and I realized that sour cherry syrup is a great thing to have.

We served it over chocolate cake and ice cream.   To. Die. For.

Then the next day, I cut up 4 nice big fresh peaches into a greased casserole dish and poured a quart of the cherry syrup-pie-filling-goo over them and topped it with some fruit crisp topping and baked it all until brown and bubbling.

We had that for breakfast.  Because I'm the best mom in the world.  They told me so. 

So, proceeding with a positive attitude and a little creativity, I was able to snatch culinary victory out of the jaws of certain food preservation defeat.    Hah!

My point is, don't despair when your experiments turn out weird.  If they taste good [and this will!] and give you an opportunity to discover something new that you and your family will love.

In the meantime, if you want to actually make regular thick cherry pie filling with Perma Flo this is what I'd do:

Cherry Pie Filling with Perma Flo - the hypothetical version
www.rurification.com

1 gallon frozen cherries
1 quart water
1 rounded cup Perma Flo
6 cups sugar  

Step 1.  Bring the liquid to a boil. If you defrost the cherries completely before you start, then just use that juice and skip the water.

Step 2.  Whisk in the Perma Flo. 

Step 3.  Stir until it starts to thicken.  It takes a few minutes.

Step 4.  Add fruit and sugar and return to boil.

Step 5.  Put in clean jars, wipe rims, top with clean lids and rings.

Step 6.  Process jars for 30 minutes.  The NCHFP recommends water bath canning.

Yield:  5 quarts of cherry pie filling. Ish.

Experiments with Pie Filling and Perma Flo

I love having a few jars of pie filling in the pantry.   They're perfect for quick desserts and breakfasts.  Just open them up, sprinkle on a crisp-type topping and pop it in the oven.   I love that.

The past couple of years, I've made and canned pie filling with corn starch.   It worked fine - for a few months.  After about 6 months, the filling starts to separate and get a bit clumpy and watery.   It's fine when you stir it up, but it's not exactly a paragon of shelf stability. 

[I always wanted to use the word 'paragon' to describe pie filling and now I have.  I'm so glad I can check that off my bucket list.]

The National Center for Home Food Preservation doesn't recommend using corn starch in canned pie filling.  In case you wondered. 

They recommend Clear Gel.  Which is great, but we can't get that around here.   What we can get is Perma Flo, so I looked it up.    The NCHFP hasn't done any research on it and they categorically recommend against anything they themselves haven't researched.  

So, of course, I had to try it.  My local Amish place loves it and that's all they use.   Perma Flo is the same stuff as Therm Flo, so look/ask for both.   Your local place might have one or the other.

Basically, you whisk up the Perma Flo into the boiling liquid [water, juice, etc.], let it start getting thick and then add the fruit and sugar.   Bring it to a boil, put in jars and process quarts for 30 minutes. 

Blackberry Pie Filling with Perma Flo
www.rurification.com

1 gallon blackberries
3 quarts water
1 cup rounded Perma Flo
3 cups sugar  

Step 1.  Bring the liquid to a boil.   There was none in my gallon of berries, so I put 3 quarts of water in a pot and 1 quart of the berries and brought that to a boil.   I mashed the berries while I was at it to release the juices.

Step 2.  Whisk in the Perma Flo.   I used 1/4 cup per quart of fruit.   1 gallon of berries needed 1 cup of Perma Flo. I rounded the cup. 

Step 3.  Stir until it starts to thicken.  It took a few minutes.

Step 4.  Add fruit [the rest of the gallon of berries], sugar [3 cups] and return to boil.

Step 5.  Put in clean jars, wipe rims, top with clean lids and rings.

Step 6.  Process jars for 30 minutes.  The NCHFP recommends water bath canning.

Yield:  5.5 quarts of gorgeous blackberry pie filling.

It worked great!   Tomorrow I'll tell you about the cherry pie filling.

Sweet Potato Flower

I've grown sweet potatoes a lot of times, but they never bloomed before.   I think these bloomed because they were extras and I put them in planters and then fertilized them a bit.    They seem to like the fertilizer.

At any rate, that flower is pretty darn cute.  Click the pic for a knock your socks off close up.   I love that color.

Just Plain Apricot Jam

I. Love. Apricots.   Probably because they're a little uncommon here and the season is fleeting. 

This year I scored a quart and brought them home and made Just Plain Apricot Jam.    K2 insisted.   Nothing extra, nothing fancy.







I used the proportions from my How To Make Jam By Proportion recipe:  Here.

It is lovely jam.   Delectable.  Delicious.  Sunshine in a jar.

You should make some. 

Winged Sumac

We have a bunch of sumac on this place.  We love to soak the berries for a delicious drink. This year we noticed that the Smooth Sumac blooms much earlier than the Winged Sumac. 

This Winged Sumac - Rhus copallina  [also called Shining Sumac] is blooming just now - a bit late.  The Smooth Sumac bloomed in June.

Here's a good shot of the leaves of the Winged Sumac - notice the 'wings' that grow along the twigs between pairs of leaves.   Smooth Sumac leaves don't have that.

We are at the northern edge of its range - looks like it has a Zone 5B winter tolerance.

Apricot Season

It's apricot season.  I scored a quart and made some jam [details coming soon.]  

If you can score yourself some of these little wonders, here's a list of links to recipes that sounded either really good or really interesting.   Check 'em out!

• Apricot anise hyssop jam
• Baked acorn squash with apricot preserves
• Little apricot cakes
• Apricot almond clafouti
• Dhania apricot burgers
• Brown butter apricots with brioche and ice cream
• Apricot tart [custard based]
• Apricot pistachio tart
• Apricot coffee cake

Lemon Tree Very Pretty

This lemon tree was a gift.   I love it.   Last year it bore two whole lemons.   So I made a Hoosier version of Sussex Pond Puddings.    They were delicious.  

This year it's taller and it has 6 nice big green lemons on it.  Plus a little one that might get big.   I'm looking forward to more of those puddings.  

Behind the lemons are several walking sticks cut from sapling trees that had been wrapped by grape and honeysuckle vines.   They're lovely and sturdy and perfect for fighting off the stray dragon that one might encounter way out here.  

Another Squash Update

Yeah, I know it's kind of obnoxious to keep posting pics of baby squash, but I have a little squash obsession and I think it's only fair to share it with you.   Some people show off pics of their kids and dogs, I show off pics of my squash.   It's a crazy world.

Also, excuse all the hands in the pics.  Not super attractive, but I wanted to give you an idea of how big they are getting.

This is Australian Butter Squash.   Sort of chunky and exactly the color of butter. This is our first time growing this one.  I can't wait to see how big it gets and what it tastes like. 

This one is Honeyboat Delicata.  It's pretty prolific.  I've got at least six fruit right now and they set pretty early.  They're a little longer than my hand.  I think they're supposed to turn more coppery when they're ready to harvest, so I'm waiting.  

This is Black Futsu.   I tried it last year and it finally set fruit in late September.  They were adorable and tiny but too late to ripen.   I decided to try again this year.   You can see how big this one is getting.   It'll have an orange area when it's ready.

This one is a summer squash - Golden Marbre Pattypan.   I love the stripes.   These get a bit bigger than my palm and dark yellow when they're ready.

And this one is a Musquee de Provence.  You can see how big it is already and it's just getting bigger.   I have two more big ones like this one.

The little white things are some volunteer baby white pumpkins.  We keep throwing the remains in with the chickens and every year we get more of them as volunteers from the chicken dirt we amend the garden with.  

Bees in the Garden

This bee is gathering nectar from a cucumber flower.    Bees love curcurbits - the cukes and squash.

Do bees really make a difference in your veg garden?  

Yes.   Absolutely!    Our yields have been much better since we started keeping bees. We noticed this in the squash and cucumbers and the berries.   Bees have made a huge difference in both the quantity and quality of the garden. 

Guard Tree

Some trees stand sentinel.   Guard trees.  

This is one of them.  It's been dead for a while and there's a happy Virginia Creeper that's taking advantage up the center, but it hasn't softened it.

This tree is prickly, ready to block your advance.

It stands alone at the side of Highway 157 north west of Worthington, Indiana, just past a lovely place called ToothAcre.   [I'm not kidding.   One assumes that a dentist owns that property.]    I salute every time I drive by.