Kevin Nagel of Grinnell, Iowa, is a man who wears many hats — and sometimes a trucker cap, too.
A row crop farmer, trucking company owner and now a Latham® Seed Dealer, Kevin has built a life around hard work, family values and an entrepreneurial spirit. With deep roots in Iowa agriculture and a passion for building something lasting for his sons, Kevin is turning the next page in his operation by joining the Latham team.
“I decided to become a seed dealer to give our operation another profit center for the boys to work at,” Kevin says. “And I chose Latham because it’s a locally-owned company with great products and forward-thinking leadership.”
Kevin’s journey started on his family’s cow/calf and crop farm. After studying engineering at Iowa State, he took a full-time role with Garst Seed Company, opening a corn breeding research facility in South Dakota before returning home to farm with family. In 2000, he launched his own trucking company, Nagel Farms Inc., growing from a single truck to a 13-truck fleet. Today, his team primarily hauls seed, non-hazmat chemical and specialty corn — along with Kevin’s own grain.
Farming continues to be a full-family affair. Kevin’s sons, Beau and Rhett, are actively involved in the operation, splitting planting responsibilities and learning every part of the business. Tyler Fenner, their trusted hired hand, rounds out the field team. Together, they’re busy year-round — planting, harvesting, hauling and now delivering top-performing Latham products to neighbors, friends and customers.
The seed dealership is the latest evolution of a diversified operation that keeps growing stronger with every season. At the National Corn Growers Association contest last year, Kevin entered Latham’s LH6306, which placed in the top 20 out of roughly 120 entries. He plans to enter two more hybrids at this year’s contest.
He says he couldn’t be happier with the support he’s received from Latham Seeds so far. “I enjoy all the people there. They’re helpful, caring and they make sure to answer any questions — whether agronomic or operational.”
And while time is tight on a working farm, Kevin still finds joy in family vacations with his wife, Megan, and looks forward to the day when his sons take the reins on fun traditions like sled-pulling diesel trucks and riding Harleys. For now, he’s content helping customers grow strong crops — and treating them to a little home-cooked comfort when the opportunity arises.
Kevin is sharing one of his family’s favorite recipes: Surprise Packages. This grilled pork and veggie dish is a showstopper for guests and a satisfying treat after a long day in the field.
Surprise Packages
Ingredients
- 12 strips of bacon (about a 12oz. package)
- 6- 4oz. boneless pork chops, fat trimmed. Do not use “America’s cut” (they are too thick) or breakfast chops (they are too thin).
- 1 extra large onion or 2 smaller onions, cut into 1/4″-1/2” thick slices – 6 slices total. I prefer to use red onions
- 1 extra large or 2 smaller tomatoes, cut into 1/4”-1/2” thick slices – 6 slices total
- 9 spears medium thickness asparagus, tough ends trimmed and broken into 3″-4” pieces
- 12 Baby Bella mushrooms (about a 16oz. package), washed and stems removed
- 1 large or 2 smaller any color bell pepper, seeds and white parts removed, cut into 6 wedges. I prefer green peppers
- 6-12 slices deli mozzarella or deli provolone cheese (or both!) depending on how cheesy you want it
- Salt and Pepper
- 18-24 toothpicks
- Grill basket lined with foil or a disposable aluminum cake pan
Directions
- Gather all of your ingredients to form an assembly line.
- On a large cutting board or 6 individual (paper) plates, make an X with 2 strips of bacon.
- Place a pork chop on each X. Sprinkle with salt and pepper to taste.
- Make a stack by placing a slice of onion, slice of tomato, 3 pieces asparagus, 2 mushrooms and 1 wedge green pepper in that order. Use the curve of the green pepper to your advantage to nest the mushrooms inside if possible.
- Wrap each of the 4 sides of the bacon up to the top of the stack, overlapping them and securing with 3 or 4 toothpicks. Make sure that the bacon is helping to hold the vegetables in place and preventing them from escaping through the open areas if possible. The more layers of bacon and the more vegetables you can “grab” with each toothpick the better, helping to ensure that it is being held together tightly.
- Place in foil lined grill basket or disposable foil cake pan.
- Preheat grill to 400 degrees (medium to medium low setting).
- Place basket on grill and cook approximately 25 minutes until a thermometer inserted into the side of the pork chop and reaching the center reads 145-150 degrees. Also check that the asparagus is (or is nearly) fork tender before adding the cheese.
- Top each package with 1- 2 slices mozzarella or provolone cheese (or one of each) and cook another 6-8 minutes until the cheese is melted.
- Note: This can also be made in the oven if desired with the same temperature and approximately the same times (maybe a little longer), but I use the broiler at the end to help melt the cheese…just keep a very close eye on it!
- Also note: these can very easily be made ahead of time (even the day before) to save time if you are having guests and have a lot to prepare. Just make sure that they are well covered to prevent the bacon and the pork chops from drying out in the refrigerator.