Apricot Sun gets exposure at Indiana State Fair


Marlen Wensel sees her product being featured at the Indiana State Fair as great exposure. “Indiana Grown Is a dynamic organization and we are so glad to partner with them,” Wensel said.

Carmel residents Wensel and her husband, Robert, founded Carmel-based Apricot Sun in 2017. Wensel’s Mediterranean Zaatar, a spice blend, will be available at the Indiana Grown Marketplace, which is held in the Agriculture/Horticulture Building at the Indiana State Fair. The fair began Aug. 2 and runs through Aug. 18 at the Indiana State Fairgrounds in Indianapolis. The new product Wensel created is gluten-free and vegan.

Marlen Wensel holds an Apricot Sun Mediterranean Zaatar slathered on flat bread with
chopped tomatoes and fresh mint leaves while husband Robert holds a Zaatar jar. (Submitted

“(Zaatar) is a condiment but you can also cook with it,” Wensel said. “It’s unique and popular across the Mediterranean. You can use on a vegetable, spread it on flatbread or crackers and drizzling on sandwiches.”

Samplings will be available from 10 a.m. to 2:30 p.m.  Aug. 6 and 8 and 10 a.m. to 7 p.m. Aug. 9.

“It’s a good way to try it and get a feel what it’s about,” said Wensel, who moved the U.S. from Jordan in 2003.

Apricot Sun sets up booths at the Carmel Farmers Market. Apricot Sun offers delivery of its prepared frozen meals and catering.

Tina Jesson is a part of Indiana Grown for the third year. Jesson, who owns Tina’s Traditional Tea Room in Carmel, will offer an array of teas, Jesson’s Jellies and packages of scone mix.

“The State Fair has a big spot in my heart because it’s one of the first places I visited when I first came here to the U.S. 11 years ago,” Jesson said. “It certainly exposes the brand to people around the state.”

Jesson has scone-making demonstrations at 10 a.m. Aug. 6 and 17 on the culinary stage. Heather Tallman, Indiana Grown’s program director, said the marketplace is in its third year and is poised to be bigger and better than ever.

“With over 500 products from at least 100 Indiana Grown members, visitors can become a culinary tourist while shopping from farmers, producers and artisans from all across the state,” Tallman said. “In addition to the marketplace, attendees can sample from Indiana Grown members daily, learn more about Indiana Grown programs like the Indiana Grown for Schools Network, and find members in their area on two large touch-screen computers.” Daily cooking shows are presented by Indiana Grown staff at noon, 3 and 4 p.m. on the Indiana Grown Culinary Stage.


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