Concourse B’s Farmers’ Market Cafe actually pulls from 60 Indiana producers.
Post-security in Terminal B, Farmers’ Market Cafe runs with the Indiana Grown concept instead of a national chain template. Local news reports around 60 Indiana Grown suppliers on the board, so meats, cheeses, and seasonal produce skew regional. Figure mid-range pricing ($$) for breakfast plates, sandwiches, and salads built around that farm tie‑in, not fast-food pricing.
The cafe sits airside on the B concourse, handy if your flight goes out of the Main terminal’s B gates. It opens for the early bank of departures, generally around the 5–6 a.m. window, and keeps serving through the evening rush. Expect counter service with food brought out to your table, not a grab‑and‑go cooler wall. Turn times run closer to 15–25 minutes at peak, so build that into your pre‑boarding plan.
Menu boards lean into Indiana ingredients: think pork sandwiches using local producers, salads with regional cheeses, and rotating sides that change with harvest season. Prices land around $12–$18 for mains, a couple of dollars more than the food court but below steakhouse territory. If you care where your food comes from, this is one of the only IND options explicitly flagged as Indiana Grown instead of a generic airport concept.
Drinks follow the same local tilt where possible. You’ll usually find at least one Indiana craft beer on tap, plus regional sodas and standard soft drinks. Coffee runs in the $3–$5 range, with espresso drinks a dollar or two more. Nothing here reads like a sports bar; it’s more sit down, eat, and go catch your flight than linger for a full night out.
Tip: flying out of Concourse A but want the local farm setup? Clear security, head to B for your meal at Farmers’ Market Cafe, then walk back; plan a 10–15 minute cushion for the round‑trip plus ordering time.