Franklin County Family Raises Winning Pork
Pictured, from left to right, are Corey and Kim Jacobson with their sons: Caleb, Matthew and Ben Jacobsen. Also pictured are representatives from the Iowa Machine Shed: Roger Johnson, Executive Chef; Steve Britton, general manager; and Cat Wood, executive team member.
Iowa leads the nation in pork production, so today we’re paying tribute to National Pork Month by honoring a Latham® seed bean grower whose family has a proud tradition of raising quality pork.
Corey Jacobsen was raised on a Century Farm in Franklin County where his parents, Doug and Carolyn, still reside. Today Corey and his wife, Kim, farm between Dows and Alexander where they raise corn, soybeans and custom finish hogs. Their three kids help on the family farm and also raise show pigs.
“Raising livestock teaches them day-to-day responsibility that many other activities can’t provide. They learn that it takes teamwork to be successful and to accomplish what needs to be done. Pork is truly is a family project that we all enjoy.”
The Jacobsen family attends several livestock shows annually including: the Iowa State Fair, Ak-Sar-Ben, World Pork Expo, National Barrow Show, Sioux Empire in South Dakota, Iowa State University’s Block & Bridle, as well as numerous county and state 4-H and FFA shows. It’s no wonder this family enjoy fairs and exhibitions so much as Corey and Kim met 28 years ago at the Franklin County Fair.
“We asked our oldest son, Ben, if he wanted to continue participating in so many shows,” says Kim, who grew up on a farm south of Coulter. “Ben was quick to reply, ‘Yes! It’s like tailgating with your family and friends for days.’”
What could be better than a days-long tailgate? Try celebrating a major victory with family and friends! Ben had the honor of showing the Reserve Champion FFA Market Hog at the 2013 Iowa State Fair. His prize-winning pork sold for $27,500 during the Sale of Champions. The Machine Shed, ADM Alliance Nutrition/ShowTec, APC, Inc., and Newsham Choice Genetics with support from Morgan Genetics, Latham Hi-Tech Seeds, Woolstock Equipment, Mike Fischer and $14,300 in local support from the Citizens of Clarion, Iowa.
Ben, a high school senior, has been active in the Clarion-Goldfield FFA and serves as sentinel. He is also a member of the school’s basketball and golf teams. His youngest brother, Caleb, loves playing video games, swimming and tubing. Matt loves anything music. He plays guitar, violin, ukulele, piano and saxophone. He also enjoys wrestling and showing pigs.
Ben and Matt have been very active showing pigs at county, state and national shows. Caleb will join them once he’s older. “Through 4-H, our boys have learned skills they use on the farm also such as welding, woodworking, small engines, along with the communication and record keeping,” says Kim. They belong to a club called Wright County P.I.G (pork interest group) that has led them on many educational tours to learn more about the livestock and agricultural industry.”
A love of farming has been passed down through the generations. Corey is the fourth generation to farm in Franklin County and his family has been raising seed beans for Latham ever since he can remember. Corey started growing seed beans in 1986 when he rented his first farm.
“I appreciate the opportunity to raise Latham seed beans because most years we get access to newer genetics a year earlier than if we raised soybeans just commercially,” says Corey. “I like seeing what’s new in the lineup. It’s fun visiting with everybody in the fall when we deliver beans to the plant. Plus, it’s nice to know we can pick up the phone or stop by the office whenever we have questions about production or want to get their input.”
When they can take a break, the Jacobsen family enjoys boating, tubing, golfing and cheering on the Clones! Speaking of Iowa State football, today the Jacobsens are sharing a family favorite tailgating recipe. Celebrate National Pork Month while preparing to cheer on your favorite team this weekend with Sausage and Cheese Wraps, or slow down on Sunday with Pork Chops and Mushroom Gravy.
Chops with Mushroom Gravy
COOK’S NOTE: This recipe is also delicious when serving chicken in place of pork chops. The gravy is wonderful over mashed potatoes or you can serve it with rice. Enjoy!
Ingredients:
- 1/2 cup flour
- 1 to 2 tsp paprika
- 1½ tsp salt
- 1/4 tsp pepper
- 6-8 boneless pork loin chops (1 inch thick)
- 1/4 cup butter
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (4 oz) mushroom stems and pieces, drained
- 2 cups milk
- 2 T lemon juice
Directions:
- In a large, resealable plastic bag, combine the first four ingredients.
- Add pork chops, one at a time, and toss to coat.
- Set remaining flour mixture aside.
- In a large skillet, sauté chops in butter until golden brown; transfer to a greased 9 x 13 inch baking dish.
- In the same skillet, sauté the onion, green pepper and mushrooms till tender. Stir in reserved flour mixture; gradually add mild until blended.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from heat; stir in lemon juice. Pour over chops.
- Cover and bake at 350° for 50-60 minutes or until pork chops no longer pink.
Sausage and Cheese "Egg roll" Wraps
Ingredients
Ingredients:
- 1 package egg roll wraps
- 1 lb. package seasoned sausage
- 1 small onion
- 1 small green pepper
- 2 cups cheddar cheese
- 1 8 oz package cream cheese or less if desired
Instructions
Directions:
- Cook sausage, chopped onion and green pepper in skillet and drain excess fat.
- Add cream cheese and cheddar cheese and mix. (No need to melt cheddar cheese.)
- Scoop a few spoonfuls onto egg roll wrap and wrap like traditional egg roll. (One package makes about 18 wraps.)
- Place on cookie sheet and spray with butter cooking spray or egg whites.
- Bake at 375° for 20 minutes or until golden and crisp. You can make these ahead and bake as needed.
COOK’S NOTE: These are not egg rolls in the traditional sense. They are great for an appetizer, breakfast, and are a fan favorite for tailgating at ISU games. This is a easy recipe to modify. I usually make two batches – one with veggies and one without. You can also add cayenne pepper, water chestnuts, or adjust the cheeses to your taste.
