I’ve been trying to stick to a plant-based diet. I’m not a nut about it. I don’t go all psycho if I get asked if I want chicken on my salad. (I am the first to admit, chicken on a salad is pretty tasty.) I’m not a big meat eater, so it’s not a hardship to give it up. However — I gotta have my eggs. Cholesterol be damned. Here’s a photo of my fave salad. Everything but the kitchen sink. Oh yes, avocado. Always avocado.
I know what you’re thinking — fried eggs on a salad?! What the …
But trust me, it’s delicious. The yolk kind of melds with the dressing and, oooh, yummy.
I picked up this culinary practice after I attended a Woman’s Press Club of Indiana meeting two years ago at Traders Point Creamery in Zionville, just north of Indianapolis.
Traders Point Creamery is a 150-acre organic artisan creamery and restaurant with a working farm and restored barns. It offers a unique farm-to-table dining experience, inside or outside amid the beautiful gardens and countryside. The Loft Restaurant is located in an 1860s barn with hand-hewn beams and hand-carved wooden pegs. The Farm Store sells Traders Point organic cheeses and 100% grass-fed milks and yogurts. Two 1870s barns house the milking parlors, where the cows are milked twice a day.
It’s not just a place to eat, it’s a wonderful family excursion and experience.
Anyway, where was I? Oh yes, at our press luncheon, Julie — a friend and fellow club member — and I ordered salads. Julie was sipping her home-brewed ice tea and I was savoring my coffee with fresh, organic cream when our salads arrived — each topped with a fried egg. We looked at each other and raised our eyebrows.
“What the …?”
But we both dived it and later agreed it was a delicious addition. For dessert, everyone ordered the homemade, hand-scooped ice cream, which you can also get at the outdoor Dairy Bar if you’re eating outside. (The indoor Dairy Bar is closed due to COVID-19.)
According to its website and Facebook page, Tradespoint Creamery is open, but indoor and outdoor dining is operating at 50% capacity.
I hope to make the 2-hour trip again in the near future to share the farm restaurant experience with my grandchildren and show them how to order their salads sunny-side up.