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Sarah Bowman, Indianapolis Star
November 10, 2021, 5:49 am
INDIANAPOLIS — For the last week, Norm Welker has spent hours every day in the cab of his combine. He rises with the sun and travels up and down his more than 1,000 acres in Indiana, something he has done for decades.
This will be the last year that he and his family harvests corn. But Welker will still be a farmer — he’s going to farm the sun.
“We’ve always harnessed the sun, and have enough sun to grow a corn crop,” said 62-year-old Welker. “But now, we are harvesting it far more efficiently than we’ve ever done before.”
Welker is not alone: He is one of dozens of neighbors who are leasing their land for what will be the largest solar farm in the United States. At 13,000 acres — roughly 1,000 times the size of Lucas Oil Stadium, home of the Indianapolis Colts — it is aptly named the Mammoth Solar project.
This project — a partnership between Indiana and Israeli-based Doral Renewables LLC — is expected to bring a roughly $1.5 billion investment into the state over the next five years. It will also mean huge financial gains for the local landowners as well as Starke and Pulaski counties, where the farm will be located.
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“This is going to have major benefits,” said Lisa Dan, the executive director of the Starke County Economic Development Foundation. “If we need to be known for something, I don’t mind being known as the solar capital of Indiana and beyond.”
The project will be completed in three phases. The company broke ground on the first phase in October in a ceremony attended by Indiana Gov. Eric Holcomb and Israel’s ambassador to the United States. According to plans, all three phases should be up and running by 2024.
"It’s an incredibly electrifying day for the state of Indiana," Holcomb said in a release. “Knowing Indiana will continue to play a key role in the global energy sector while creating real change in our Hoosier communities is empowering."
In total, about 60 landowners between the two counties will be part of this project — bringing together a total of about 13,000 acres. That said, only about 20% of those acres will actually have panels on them.
Much of the land has forests and wetlands on them, which all will stay. There also will be a lot of green space for the setbacks from the edge of property lines and farm ditches as well as the area in between panels.
While panels will cover about only 2,500 acres, there will be roughly 2.85 million panels across the solar farm — enough to power nearly a quarter-million homes.
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Not only are landowners getting green energy, but they also are getting big financial gains. The amount of money farmers will get for their land is significantly more than what they would get from either leasing it or farming it themselves, Welker said.
“I’m 62 years old and I have daughters and they are not interested in farming, so it wasn’t difficult for me to make that decision,” Welker said. “And it’s a better use of the land anyways and much more financially rewarding.”
The funding for this project is coming from private investment and the company itself, Cohen said, without the help of subsidies or tax credits. It will be a huge economic benefit for the individual counties, too.
There will be an initial influx of hundreds of jobs for the construction and then around 50 permanent jobs to operate the solar farm.
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This change also could mean huge environmental benefits, Cohen said.
By no longer farming the land, about one billion gallons of irrigation water will be saved each year. Roughly 2,000 tons of carbon emissions from coal will also be avoided annually. There will also be significantly fewer pesticides and fertilizers applied to the land, which often can run off and pollute surrounding waterways.
Still, the project hasn’t moved forward without a few obstacles along the way.
There have been some folks opposed to the project. One of the concerns raised is taking farmland out of production, though Welker said none of this land that will be used for the project is considered prime farmland.
In fact, much of the corn from this land currently goes to ethanol production. But as several auto-manufacturers announce moves toward being fully electric in just 15 years, Welker said this is a better way of producing fuel for the future.
While Mammoth Solar won’t forever be the biggest solar farm in the country as more projects continue to be proposed, Cohen said, it is putting Indiana on the map now.
Follow IndyStar reporter Sarah Bowman on Twitter: @IndyStarSarah.
IndyStar’s environmental reporting project is made possible through the generous support of the nonprofit Nina Mason Pulliam Charitable Trust.
This article originally appeared on Indianapolis Star: Mammoth Solar project: Biggest solar farm in America coming to Indiana
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Bureau of Economic Security
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Email: thelma.pangelinan
Tel No: (671) 635-7430
Ingredients
▢ 300g / 10oz whole prawns / shrimp with heads and shells on (Note 7)
BROTH:
▢ 3 cup (750 ml) water
▢ 1/2 cup (125 ml) chicken stock/broth , low sodium
▢ 2 stalks of lemongrass , outer layers peeled(Note 1)
▢ 1.5 cm / 3/5" piece of galangal , cut into 4 slices (Note 2)
▢ 5 kaffir lime leaves , torn roughly (Note 3)
▢ 2 Thai or birdseye chillies (Note 4)
▢ 3 garlic cloves
SOUP ADD INS:
▢ 120g / 4oz oyster mushrooms
▢ 1 roma tomato , cut into wedges
▢ 1/2 white onion (medium sized), cut into wedges about 1 cm thick
▢ 1 tsp sugar
▢ 3 tbsp fish sauce (Note 5)
▢ 3 tbsp lime juice
▢ Coriander/cilantro , for garnish
CREAMY TOM YUM OPTION:
▢ 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)
▢ 1/3 cup (75 ml) evaporated milk
Instructions
BROTH:
Peel the prawns. Place heads and shell in pot, reserve meat.
Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
Crush kaffir lime leaves with your hands. Add into pot.
Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
FINISH SOUP:
Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
Add prawns, simmer 2 minutes or until just cooked.
Stir in sugar and fish sauce, simmer for 1 minute.
Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you’ll know when you like it!).
Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
CREAMY TOM YUM:
When you add sugar, also add Thai Chilli Paste and evaporated milk.
Then continue with recipe!
BONUS: TOM KHA!
Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.
Recipe Notes:
1. Lemongrass – To prepare, cut in half, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. If lemongrass is hard to come by, you can use PASTE: stir in 1 tbsp.
2. Galangal is like ginger but it has a more sour and peppery flavour. If you can’t find it, just substitute ginger and a grind of black pepper.
3. Kaffir Lime Leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food. Sold at large grocery stores (Coles, Woolies, Harris) and Asian stores. Dried is an ok substitute (same amount), but I really urge you to try to find fresh if you can because it adds that "something-something" that really makes this "restaurant quality". Freezes 100% perfectly, I always have a stash!
4. Chilli – This soup is not that spicy but has a mild hum to it!
5. Fish Sauce – I’m afraid this is key to getting enough flavour in the broth so I can’t offer a sub here!
6. Thai roasted Chilli Paste – you’ll need to go to a Thai grocery store for this. If you can’t get to one, use another Asian Chilli Paste and some chilli oil to achieve a similar flavour and effect. Sambal Oelak + chilli oil is an excellent fall back.
7. SHORTCUT FROZEN PRAWN/SHRIMP VERSION: I wanted to make a faster version made using pre-peeled frozen prawns. Even I was astonished how well it came out! Here’s how to make it:
Skip prawn/shrimp shells and head in the broth. Instead, add 1.5 tsp shrimped paste into the broth. Proceed with recipe.
Use 200g/7oz frozen peeled prawns (this is more than the weight of peeled whole prawns) and add them in step 7. The resulting soup is extremely good, quite similar to making the broth using the prawn shells!
8. Storing – leftover soup can be kept for 2 days in the fridge then gently reheat in microwave without prawns/shrimp and add them in later (so you don’t accidentally overcook them).
Freezing – broth freezes 100% perfectly. For best results, follow recipe to strain, then return into pot. Gently cook shrimp/prawns than remove. Add fish sauce and sugar. Allow to cool separately, return shrimp into broth and freeze. Add mushrooms and tomato once soup is reheated, as well as lime (best to add these fresh).
9. Nutrition per serving.
NUTRITION INFORMATION:
Calories: 156cal (8%)Carbohydrates: 15g (5%)Protein: 21g (42%)Fat: 2g (3%)Saturated Fat: 1g (6%)Cholesterol: 191mg (64%)Sodium: 2821mg (123%)Potassium: 593mg (17%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 287IU (6%)Vitamin C: 16mg (19%)Calcium: 138mg (14%)Iron: 3mg (17%)
Solar 