Expo visitors sample homegrown products: Sweet corn secret ingredient in sugar cookies

SPRINGFIELD, Ill. — A new twist in a sugar cookie recipe was among the numerous samples showcasing locally-grown food during the Illinois Product Expo March 1-2 at the state fairgrounds’ Orr Building.

In its 26th year, the expo, hosted by the Illinois Department of Agriculture, featured over 70 Prairie State vendors.

Aaron Forgas, operations manager at Niemann Harvest Market, Springfield, and Grace Beneky, bakery cook, handed out samples of the unique sugar cookie at their booth.

“It’s a sugar cookie, but with freeze-dried sweet corn in it. Typically, you would think, ‘corn cookie, um.’ That’s the typical response we get,” Forgas said.

“We use locally-grown sweet corn from Quincy, Illinois, that’s freeze dried. We make these fresh in our bakery daily. They are honestly one of our products that sets us apart from other bakeries.”

Harvest Market, with locations also in Champaign, Illinois, and Carmel, Indiana, combines locally-produced products with the usual grocery store goods.

“At Harvest Market, we do still have your typical big-box brands that you can find at most grocery stores,” Forgas added.

“We carry so many different local vendors, from Reinneck Ranch Salsa Rose to Turasky Meats to Skitopel insect repellent. If you’ve heard of a local brand, there’s a good chance we carry that at Harvest Market. The Illinois Product Expo is a prime example of local food efforts.”

Harvest Market’s Springfield location opened in November 2020.

“I’ve been working for Niemann Foods, our parent company, for almost 15 years. I love what I do. I love seeing the general public every day. Grocery stores are one of the last great melting pots we have in this country,” Forgas said.

“Grace has been with the company since about when we opened. She baked the cookies this morning for the expo. She takes great pride in her work. She’s very meticulous. With baking, it’s a science.”

Harvest Market has had a booth at the Illinois Product Expo each year since it opened. This was the first time Forgas was able to work at the booth.

“It’s been a very pleasant experience,” he said.