Seed Dealership Offers Opportunity to Come Home
From the time he was a youngster growing up on his family’s farm, Ed Arndorfer dreamed of being a Minnesota farmer. He graduated from Willmar High School in 1972 and, at the urging of his parents, Ed studied Diesel Mechanics at Willmar Vo-Tech.
Ed worked full time as a mechanic for two decades, yet his heart still yearned for farming. When his father decided to retire in 1993, Ed moved onto the home place and rented his father’s machinery and equipment. His also took on a Nu-Tech® dealership to supplement his farming income, as well as help reduce his input expenses. When Nu-Tech sold to DuPont Pioneer, Ed desired to again work with a family-owned seed company and took on a Latham® seed dealership.
“I really like working with a family-owned seed company,” says Ed. “I feel like everyone at Latham is as concerned about the success of my business as I am. They know me by name and treat me like family.”
In addition to operating a seed dealership, Ed also still plants and harvest soybeans and corn every year. One of his sons, who serves as a physical therapist’s assistant full time, adjust his work schedule to help during the busy times. Others help part-time on the farm, as well.
Ed’s wife, Marcia, has worked as a medical assistant at the Affiliated Community Medical Center (ACMC) in Willmar since 1991. In their free time, the couple enjoys traveling, fishing and boating. Last summer they had a boatload of fun when they spent one week at Lake Koronius. Their seven children and 12 grandchildren, ranging in age from 1 to 22, were able to join the Arndorfers as their schedules allowed.
The family also enjoys getting together throughout the year. Marcia always bakes pies on the holidays, adapting recipes to fit special dietary needs. One of their grandsons is lactose intolerant, so she today she is sharing her adapted recipe for Pumpkin Pie. She’s also sharing one of her diabetic-friendly recipes for Garden Vegetable Brunch Cake.
Pumpkin Pie with Soy Milk
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 2 Large Eggs
- 1 can Pumpkin
- 12 oz. Soy Milk
- 1 Pie Crust
- Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
- Beat eggs in large bowl.
- Stir in pumpkin and sugar/spice mixture.
- Gradually stir in soy milk.
- Pour into crust.
- Bake in preheated oven 425° for 15 minutes.
- Reduce temperature to 350° and bake for 40-50 minutes more (until inserted knife comes out clean).