Food & Family | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Celebrating the Freedom of Independence at Latham Dealer Kickoff
Latham® Dealers gathered this week in Mankato, Minnesota, for our annual sales kickoff meeting. We celebrated two days of connection and prepared for what promises to be one of our most exciting sales years yet.

This year’s event introduced our Freedom of Independence theme — a rallying cry that reflects exactly who we are and how we operate. As an independent seed company, Latham Hi-Tech Seeds is free to select the very best genetics and trait packages for the fields across our footprint. We answer to farmers and dealers, not shareholders or Wall Street. That freedom allows us to focus on what truly matters: helping you succeed!

J-Class Soybeans Take Center Stage

One of the most talked-about moments of Latham Dealer Kickoff was the debut of our J-Class Soybeans. Designed to give our dealers and customers an edge on every acre, Latham’s J-Class Soybeans are so good they’re in a class by themselves.

We’re introducing 32 new J-Class varieties for 2026 planting, 12 of which carry our Ironclad™ protection for superior disease resistance and standability. With yield potential and agronomic strength like this, we’re confident J-Class will be a game-changer for farmers across Latham Country.

Learning from the Experts

Dealer Kickoff also featured an engaging presentation from Dr. Greg Tylka of Iowa State University, a leading authority on soybean cyst nematode (SCN) management. Dr. Tylka shared the latest research on SCN-resistant soybean varieties, how resistance is changing over time and the critical role of field scouting in protecting yields. His insights reinforced the importance of pairing top-tier genetics — like J-Class — with proactive SCN management strategies.
```
Dr. Greg Tylka, Iowa State University
```
Raising Money for Cancer Research

Midwesterners mark celebrations with special foods, and Latham Dealer Kickoff is no exception. This year we held a dessert auction to raise money for our Seeds of Hope campaign and raised more than $4,600. Special thanks to Tony Friesen of 2 Pins Bakery in Mankato for working with us to provide 15 different types of delicious cakes and pies including Whopper, Reece’s, Andes Mint, Snickerdoodle, French Silk and more!

During our annual banquet, we feasted on pork loin. Special thanks to Iowa Pork for sharing the following recipe with us!

Building Momentum for 2026

Dealer Kickoff isn’t just about new products. It’s about building relationships, sharing strategies and setting the tone for the year ahead. From networking with fellow dealers to learning about programs designed to drive early orders, every conversation pointed toward one goal: helping farmers make the most of every field, every season.

With the Freedom of Independence guiding our decisions and the unmatched performance of J-Class Soybeans in our lineup, we’re ready to make the 2026 sales year one for the record books.

Thank you to every dealer who made the trip to Mankato. Your dedication is the reason we can remain independent, innovative and focused on what matters most.
Pork Loin

Print Recipe Pin Recipe

Prep Time 1 day
Cook Time 1 hour

Equipment
1 Bowl
1 Large resealable plastic bag
1 Roasting pan, rimmed cookie sheet, or 9×13 pan
Aluminum foil

Ingredients

1/4 cup extra-virgin olive oil
8 large garlic cloves chopped
1 bunch of rosemary 1/2 cup, leaves only, coarsely chopped OR 2 1/2 Tablespoons dried rosemary
2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds center-cut pork loin

Instructions

Preheat the oven to 400 F.
In a small bowl, mix olive oil with the garlic, rosemary, salt and pepper.
Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
Spray oil in a roasting pan if you have one. If not, use a rimmed cookie sheet or 9×13 pan. To re-create the roasting rack, place a metal cooling rack in the bottom or use aluminum foil. Tear off approximately 12” of foil; form it into a snake and then into a ring. Make as many rings as you need to keep the pork loin off the bottom of the pan. This promotes circulation of the heat underneath and around your loin, which helps the meat to cook evenly.
Place your seasoned pork, fat side up, in your prepared pan.
Add oiled/seasoned vegetables around your pork loin to make it a complete meal. Use vegetables that require longer cook times like potatoes, squash, sweet potatoes, brussels sprouts, and carrots.
Roast in a 400 F oven for 15 minutes. This gives you that nice crispy crust that everyone loves!
Turn your oven temperature down to 325 F (no need to open the oven) and continue cooking until pork reaches an internal temperature of 145 F. The time will vary based on the size of your loin and what you are cooking with it. Check it after 30 minutes with a meat thermometer and add small time increments as needed. Do not exceed 145 F with any pork loin recipe! Pork is very lean, so overcooking it will result in a dry and tough product.
Once your pork loin has reach 145 F, remove it from the oven and cover it loosely with aluminum foil. A 3-minute rest will redistribute the juices throughout the meat before you cut into it. This is key to succulent pork!
Shannon Latham

August 8, 2025

Food & Family, Latham News, Seed Technology, Seeds of Hope, Soybeans
Latham Hi‑Tech Seeds

August Is National Peach Month
For National Peach Month, here is a Latham Family favorite recipe for peach pie. It’s unlike most peach pies because it has a sour cream filling. Besides being creamy and delicious, we Iove this recipe because we can “cheat” on the pie crust. This pie never disappoints!
Colorado Peach Pie

Print Recipe Pin Recipe

Prep Time 30 minutes
Cook Time 45 minutes

Equipment
3 bowls
1 9-inch pie plate

Ingredients

Crust
½ c. butter
1 ½ c. flour
½ tsp. salt
Filling
4 c. fresh sliced peaches
1 c. sugar divided
2 T. flour
1 egg
¼ tsp. salt
½ tsp. vanilla
1 c. sour cream
Topping
1/3 c. sugar
1/3 c. flour
¼ c. butter
1 tsp. cinnamon

Instructions

Crust
Cut butter into flour and salt.
Press dough into 9-inch pie plate.
Filling
Slice peaches into a bowl; sprinkle with ¼ c. sugar.
Let stand while preparing rest of filling.
Combine ¾ c. sugar, flour, egg, salt and vanilla.
Fold in sour cream.
Stir into peaches.
Pour into crust.
Set oven to 400 degrees and bake pie for 15 minutes.
After the pie has baked for 15 minutes at 400 degrees, reset your oven for 350 degrees and bake it for another 20 minutes.
Now prepare the topping.
Topping
Combine the sugar, cinnamon, flour and butter until crumbly.
After your 20-minute baking period at 350 degrees is over, sprinkle the crumbly topping evenly over the top of the pie.
Then bake for another 10 minutes at 400 degrees.
Shannon Latham

July 31, 2025

Desserts, Food & Family, Recipes
Latham Hi‑Tech Seeds

Cake and Cocktails? Yes, Please.
Baking just got a delicious upgrade thanks to The Dessert Mixologist, a women-owned company founded by long-time friends Rae Guillermo and Lorrie Popik. Their innovative, patent-pending dessert mix is plant based, customizable and fun. Add your favorite beverage — alcoholic or non-alcoholic — and you have an indulgent, dessert that’s ready in minutes. (Yes, minutes.)

This one-of-a-kind treat caught our attention! Latham Seeds has invited The Dessert Mixologist to join our 2025 Dealer Kickoff event in Mankato. But as we discovered, their story goes beyond sweet flavors. It’s also one of friendship, innovation and heartfelt giving.

Meet the Mixologists

Rae and Lorrie met at the University of Northern Iowa and have been inseparable ever since. Rae spent 25 years in product development and R&D at Cargill, while Lorrie brought decades of retail and marketing experience from Macy’s and Verizon. After retiring from their corporate careers, the two combined their strengths — and their shared love of dessert — into a new venture that makes baking easy, fun and social.

With just three ingredients (your favorite drink, water and oil) and a microwave, anyone can whip up an eight-serving dessert in no time. It’s as simple as: Measure. Mix. Microwave. Whether you’re planning a girls’ night, a holiday party or a Wednesday, it’s a treat that never fails to impress.

Mixing in a Meaningful Mission

What really sets this company apart is its purpose. A portion of profits from every Dessert Mixologist purchase goes to the Leukemia & Lymphoma Society. The cause is deeply personal to both founders, who lost two sorority sisters — and Rae’s sister — to blood cancers. Supporting research and raising awareness is baked into everything they do.

At Latham Seeds, this mission aligns closely with our own Seeds of Hope initiative, where proceeds from select hybrids support the American Cancer Society. That’s why we are so proud to share The Dessert Mixologist with our Dealers — and now, with you.

If you’re looking for a gift, a conversation starter or just a really good reason to say, “cheers,” visit dessertmixologist.com and grab a mix (or two). You’ll satisfy your sweet tooth and support a worthy cause with every bite.

Here is just one of their favorite boozy recipes for you to try.
Tres Leches Rum Cake

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 2 hours

Equipment
1 Bowl
1 Wire wisk
1 Microwaveable pan

Ingredients

1 package of The Dessert Mixologist Vanilla Mix
¾ cup coconut rum we prefer Malibu
½ cup water
2 Tablespoons oil we love avocado oil
½ cup whole milk
½ cup sweetened condensed milk
½ cup evaporated milk
2 cups whipped cream

Instructions

Pour rum, water and oil into a medium bowl. Add one package of Vanilla Mix.
Mix it up using a wire whisk. Pour into a greased microwaveable pan (NOTE: an 8” or 9” round or square pan will do)
Place the pan in the center of the microwave. Bake on high for 5-7 minutes (NOTE: Times are based on 1200-watt microwaves)
Let cool.
While cake is cooling, combine the whole milk, sweetened condensed milk and evaporated milk.
Use a fork to poke holes all over the top of the COOLED cake.
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
Refrigerate the cake for at least 2 hours or overnight, to allow it to soak up the milk.
Spread whipped cream over the top of the cake.
Portion into 8 pieces. Serve!
Shannon Latham

July 23, 2025

Desserts, Food & Family, Recipes
Latham Hi‑Tech Seeds

Driven to Win
When you grow up in a competitive family, working hard isn’t optional — it’s expected. That’s especially true for Jadyn Dirksen, a 2024 high school graduate who’s making her mark both at Latham Seeds and in the livestock show ring.

Jadyn started working at Latham Seeds as a summer box washer, but her strong work ethic quickly caught the attention of her supervisors.

“She was always one of the first to show up and never afraid to get her hands dirty,” says one team member.

Jadyn returned in the fall to help with painting projects, and soon after, she was offered a full-time position in the plant.

“I like that there’s something different to do every season,” Jadyn says. “And I love working outside. I don’t want to be stuck behind a desk.”

She’s also looking forward to the remodel of Latham’s scale house, which will bring the lunchroom, team meeting space and seed lab under one roof.

“It’s going to be so nice to have everything in one place,” she adds.

That flexibility and variety are a perfect fit for someone with a full summer schedule. Jadyn shows sheep through FFA after aging out of her 4-H club, West Fork Winners, where she was a member for nine years. Her interest in showing started early, helping her older sister, Macy, before stepping into the ring herself.

“I figured if I was going to work that hard, I might as well show my own sheep,” she says with a smile.

Today, Jadyn favors Katahdins, a hair sheep breed that’s easier to manage and doesn’t require shearing. She works with her lambs every day and showed two ewes and one ram at this year’s fair.

“Showing teaches responsibility and commitment,” she says. “Once you start, you have to finish.”

When she’s not working or preparing for the next fair, Jadyn enjoys spending time outdoors. Her first big purchase after starting full-time at Latham was a Chevy Silverado 1500, which recently endured a muddy fair week and a very long pre-wash.

Her next goal?

“I want to buy a Razor and go trail riding in Wisconsin and South Dakota,” she says.

Whether she’s learning the ins and outs of seed production or mastering the show ring, one thing’s for sure: Jadyn brings determination and grit to everything she does. And those are qualities we’re proud to have on our team.

Here’s Jadyn’s favorite banana bread recipe:
Banana Bread

Print Recipe Pin Recipe

Prep Time 30 minutes
Cook Time 1 hour

Equipment
1 Bowl
1 Loaf pan

Ingredients

2 eggs
3 medium bananas ripened
2/3 C sugar
1/3 C oil
½ C chopped walnuts
1-3/4 C flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Instructions

Mash together eggs and bananas
Mix in all remaining ingredients until just combined
Pour into a greased loaf pan
Bake at 350-degrees for 55-60 minutes
Shannon Latham

July 16, 2025

Appetizers, Breads/Breakfast, Desserts, Food & Family, Latham News, Sides
Latham Hi‑Tech Seeds

Boy Next Door Stayed True to Latham Roots
Celebrating Greg Jaacks’ Retirement

Greg Jaacks was literally the boy next door. He and his three siblings – Jeff, Kim and Steve – grew up in the little house beside Willard and Evelyn Latham, who employed Greg’s dad, Marvin Jaacks, at Latham Seeds.

Marvin had moved his family to a larger house a few miles away and rented his own ground to farm. To accommodate the growing Jaacks (pronounced “Jakes”) family, Willard offered to add on two bedrooms to the small house next to his own. That was just the incentive Marvin needed to return to Latham Seeds.

The connections run deep between the Jaacks and Latham families.

“Willard gave me my first haircut as a little boy in their basement,” Greg recalls. Willard and Evelyn’s oldest son, Bill, held baby Greg during the haircut.

Greg helped at Latham Seeds as needed while he was in high school. Upon graduating in May 1975, Greg took a full-time job with a local farmer. He loved everything about the job, from tilling soil and baling hay to shelling corn and feeding cattle. One thing he didn’t like was the pay. Greg worked 10 hours a day, six days a week for $75 flat. He wanted his own place but needed to make more money first.

“I asked my dad if I could get on his crew at the (Latham) plant,” Greg says. “He told me I’d have to find out for myself. He said I’d better go talk to Willard.”

Greg mustered up the nerve to knock on Willard’s front door. Evelyn answered and welcomed him inside. Willard told Greg he could start work the following Monday if he got a haircut and shaved his beard — which he promptly did.

“As long as you gave Willard what he was expecting, as long as you kept your promise and did your job, he was good to you,” Greg says.

Greg is grateful he got to work beside his dad, Marvin, for nearly 22 years at Latham Seeds.

“He really was my best friend,” Greg says of his dad. “It’s been a good, solid job here at Latham. When I started here, that’s what my grandpa said: Latham’s a good solid place to work.” Greg’s grandpa was a local farmer, who also worked on Marvin’s crew during the winter months.

Greg and his wife, Donna, have two daughters, Trisha and Sandy. In retirement, Greg and Donna are looking forward to attending more of their grandchildren’s activities and watching them play sports. Greg is also planning to fish, ride his Harley and watch a lot NASCAR.

As he says goodbye to Latham, Greg is sharing a cherished recipe of his mom’s — Ham Loaf — which reminds him of his childhood on the farm.
Jollene’s Ham Loaf

Print Recipe Pin Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Equipment
1 Large bowl
1 Loaf Pan or Baking Sheet

Ingredients

HAM LOAF
1 pound ground ham
1 pound fresh pork burger
1 pound ground beef
2 eggs beaten
1 cup milk
1 cups graham
cracker crumbs
SAUCE
1 can tomato soup
1 cup brown sugar
1 cup Scant vinegar
1 teaspoon dry mustard
OPTIONAL
onion finely diced
⅛ teaspoon black pepper

Instructions

Preheat oven to 350 degrees.
Combine all meat ingredients; form into loaf.
Line baking sheet with parchment paper or grease a loaf pan
Pour sauce over meat and bake for one hour, or until the inside of loaf reaches 160 degrees.
Rest for 5 to 7 minutes before slicing.
COOK’S TIP:
To freeze leftovers, slice into individual portions and tightly wrap with plastic. Place in an airtight container or Ziploc. freezer bag. Leftovers can easily be made into “do-over” sandwiches..
Shannon Latham

June 26, 2025

Beef, Food & Family, General, Latham News, Pork
Latham Hi‑Tech Seeds

Fueled by Family, Freight and Farming: Meet Kevin Nagel

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.

Shannon Latham

June 10, 2025

Agriculture, Food & Family, Pork, Recipes
Latham Hi‑Tech Seeds

The Early Riser Advantage: How Corn Emergence Impacts Final Yield
Every farmer I know is interested in extra yield. I am, too!

While there are thousands of variables that affect corn yield, we can conduct on-farm tests to see what matters most. That’s why I’ll conduct flag tests this spring to track corn emergence dates and see how it affects yield this fall.

Here are the steps I’ll take to conduct this test:

Measure off 1/1,000th of an acre that is representative of the field.

Place a colored flag beside the first set of corn seedlings as they spike.

Return to the field 24 hours later and mark the next group of emerged plants, using a different colored flag.

Return every 24 hours to mark the subsequent waves of emerging corn plants until the test row has fully emerged.

Harvest the plants according to the day of emergence. Record test weight and yield differences to see if it was affected by the emergence date.
We’d like to see every corn plant emerge within 24 hours of each other. Many studies show that plants emerging on Day 2 of emergence can have a 10% yield loss compared to the first plants that emerged. The yield decrease can be close to 40% for plants that emerge on Day 3, and those plants that emerge on Day 4 can have a yield loss of more than 80%.

The reason behind some yield loss is because the bigger corn plants take water and nutrients away from the smaller “brother plants.” Plants that emerge first get established sooner, and they do not leave much to feed the runts.

Planting Conditions Are Crucial

We all want to see picket-fence corn stands, so we must do all that we can to help corn seedlings emerge consistently. As part of Latham’s Premier Agronomy Center this season, we will plant learning blocks using TuneUp + Corn with ether to see how it helps seedlings emerge more uniformly.

Trying to cut corners to save time during the planting season can affect your harvest.

To avoid paying the price at harvest, keep these best practices in mind:
Prepare your planter before you hit the field. Make sure the disc openers and scrapers are in optimal condition.

Look at the closing system on your plant to ensure it’s closing the seed trench well.

Add some sort of starter to help those plants get out of the ground easier.

Make sure the field conditions are fit for planting because the stand is greatly affected by field conditions at planting.

Don’t push soil moisture and temperature.

Consider the forecast as weather events also can affect emergence.
- Take time to check planter depth and seed spacing with your handy, dandy Latham® seed depth indicator.
These are just a few things I try to be mindful of in the spring because I know it impacts fall yield. Let’s help our crops get off to a good start, so we can fill our bins with as many bushels as possible this fall.

Make it a great spring and be safe!

Here is a Prokosch family favorite recipe that keeps their whole crew warm.
Ham Potato Soup

Print Recipe Pin Recipe

Ingredients

3½ cups peeled, diced potatoes
3¼ cups water or stock
¾ cup diced or cubed ham
⅓ cup celery, diced
1 onion, chopped
Watkins chicken soup seasoning
Pepper, to taste
5 tbsp butter
5 tbsp flour*
2 cups milk

Instructions

Add potatoes, water/stock, ham, celery, and onion to stockpot. Bring to a boil, and simmer until potatoes are tender.
Add Watkins seasoning and pepper to taste.
In a separate pan, melt butter and add flour. Stir and cook until thick. Then slowly whisk in milk, tablespoon at a time.
Add milk mixture to the stockpot, but do not boil. Adjust seasonings to taste.

Notes
COOK’S TIP: *We make this with gluten-free flour and oat milk.
Justin Prokosch

May 9, 2025

Food & Family, General, Pork, Recipes
Latham Hi‑Tech Seeds

Saluting 27 Years of The Freedom Rock With Ray “Bubba” Sorensen

Inspired by the movie “Saving Private Ryan,” Ray (Bubba) Sorensen II first honored veterans in 1999 by painting a patriotic mural on a 12-foot-high, 60-ton granite boulder located 10 miles north of Greenfield, Iowa. Memorial Day 2025 marks the 27th anniversary of The Freedom Rock®. Sorensen will likely spend that day as he always does – with his family, visiting travelers to The Rock and learning about veterans or their family members.

A group of veterans, who stopped at The Freedom Rock as it was being painted in 2006, asked Sorensen if they could sprinkle some ashes of their fellow Vietnam veterans at the base of The Freedom Rock. Rather than have the ashes blow away, the artist offered to sprinkle the ashes into paint. He then painted those ashes on a Huey helicopter.

Although Sorensen paints a new tribute every year, he does not paint over the section of the rock that contains the veterans’ ashes. Repainting The (original) Freedom Rock annually is one way the Sorensen family pays respect to those who have served, encourages tourism across the state and instills patriotism in their children. Sorensen donates his time; supplies are either paid for out of his pocket or through The Freedom Rock store.

Each Freedom Rock tells a story of veterans from that area. Sorensen has painted a Freedom Rock in every Iowa county. The 100^th Freedom Rock – and the final one for Iowa – was installed in June 2022 in Altoona.

Sorensen continues to secure bookings for the 50 State Freedom Rock Tour. To date, Freedom Rocks have been installed in 10 states: Iowa (of course!), Illinois, Minnesota, Missouri, Nebraska, North Dakota, Oklahoma, Texas Wisconsin and Washington. He has also booked a Freedom Rock for the state of Ohio.

You can help celebrate The Freedom Rock by purchasing a commemorative t-shirt, calendar or lapel pin. Click here to begin your own Freedom Rock Tour. My recommendation is to incorporate an ice cream road trip, as well as stops at Iowa’s Best Burger winners, with your Freedom Rock Tour.

Art is a family affair. Bubba’s talented wife, Maria, is a photographer in addition to helping him with The Freedom Rock Tours. The couple also has three children: Independence (Indie); Michael (Mikey) named after Sorensen’s dad and great grandpa; and Liberty (a.k.a. Liberty Bell or Libby).

Shannon Latham

April 24, 2025

Beef, Food & Family, Recipes
Latham Hi‑Tech Seeds

Enjoy Easter Leftovers with “Round 2 Recipe” Ideas
What’s not to love about this weekend? Easter lilies are so fragrant and vases of tulips are so vibrant. I’m looking forward to my family’s traditional holiday feast of baked ham, roasted turkey, homemade mashed potatoes with lots of real butter, deviled eggs, plus assorted homemade pies. There most likely will be food left over, and I LOVE leftovers!

Before you think I’ve lost my mind, let me set the record straight. I do not define leftovers as turkey with a squirt of mayo between sliced bread. Reheating a slice of ham doesn’t count either. When I refer to “leftovers,” I’m talking about turning these “precooked proteins” into fabulous weeknight dinners!

My quick tips include cutting up leftover holiday turkey or ham. Then place 1½ to 2-cup servings per freezer bag, and then lay the bags flat in your freezer. Take out a serving at a time for a quick and easy meal.

Below are Top 10 “Round 2 Recipe” ideas I compiled from recipes that have been featured previously on this blog and in the Let’s Cook cookbook, which was printed last year by the Iowa Food and Family Project:
1. Garden Turkey Salad – If you click on this link, you’ll see the real title is “Garden Chicken Salad.” I often substitute chicken for turkey and vice versa. It’s all good!
2. Turkey & Blueberry Salad – The beautiful photo of this salad just looks like spring on a plate. I’m hoping there’s leftover turkey this weekend, just so I can make this one soon!
3. Asparagus & Ham Casserole – This recipe is perfect for a spring brunch including Mother’s Day.
4. Ham & Asparagus Sandwiches – Doesn’t this sandwich look like spring on a plate? Plus, Ciabatta makes everything better IMHO.
5. Put a new twist on the Rachel Sandwich by adding an egg like the Reub-egg-en Sandwich.
6. Sausage and Deviled Egg Salad Sliders – I’m intrigued by this recipe and think it will be the perfect use for the breakfast sausage that’s in my freezer.
7. Turkey Pot Pies – With spring fieldwork underway, this is a great go-to recipe.
8. Turkey and Noodle Toss – Noodles… enough said!
9. Southwestern Turkey Salad – This recipe tops my “must try” list for a summer potluck.
10. Scalloped Eggs and Ham Casserole – This recipe from the Iowa Egg Council is featured below.
What’s stopping you from trying a new recipe or two? I’ve read the average family eats nine different meals at home. NINE. If I left it up to my kids, they’d probably rotate between these five recipes: spaghetti pie, baked tacos, pizza casserole, and lasagna. But the foodie in me likes to try recipes that look and/or taste gourmet but are quick and easy to make.

I’m often inspired by beautiful food photography in magazines, coffee table cookbooks and even my Facebook newsfeed. In fact, Facebook is responsible for me selecting today’s featured recipe for Scalloped Eggs and Ham Casserole. I hope you find it intriguing, too! Let me know how you like it if you try it.
Scalloped Eggs and Ham Casserole

Print Recipe Pin Recipe

Ingredients

6 hard-boiled large eggs peeled and sliced
1 cup chopped cooked ham
¼ cup chopped red bell pepper
2 cups jarred alfredo sauce divided
1 tablespoon butter
1/3 cup Panko or soft bread crumbs
1/3 cup finely shredded Parmesan cheese
Chopped fresh Italian parsley

Instructions

Preheat oven to 400 degrees Fahrenheit.
Lightly grease a 1-quart casserole. Layer half of the eggs, ham, and red pepper in the casserole dish. Top with 1 cup of alfredo sauce.
Repeat layers.
In saucepan, melt butter. Stir in panko and cheese. Evenly sprinkle over egg mixture in dish. Bake, uncovered for about 20 minutes or until it’s bubbly and the top is golden. If desired, sprinkle with parsley.
Shannon Latham

April 17, 2025

Food & Family, General, Pork, Recipes
Latham Hi‑Tech Seeds

Go wild! Go Hunting Gor Asparagus And Mushrooms
As a kid, I couldn’t wait for the warm spring weather to produce wild asparagus and mushrooms. I loved trekking through the woods with my dad, in search of morels. I also loved traipsing through the road ditches in search of tender, young asparagus. Most of all, I looked forward to eating my fill of both!

My favorite way to eat morels is dipping them in eggs, rolling them in crushed saltine crackers and frying them in real butter. If you’re lucky enough to find some yet this spring, check out these 10 amazing recipe ideas at https://www.midwestliving.com/food/fruits-veggies/morel-mushroom-recipes/.

While morel season in Iowa typically ends around Mother’s Day, there is still asparagus to be harvested. One of my favorite uses for asparagus is in a casserole with ham and noodles. This easy-to-make recipe is perfect for a formal Sunday brunch or a casual weeknight supper. Give it a try and let me know what you think. Also feel free to share your favorite asparagus recipes with me. I’d love to try some new ways to fix asparagus!
Asparagus and Ham Casserole

Print Recipe Pin Recipe

Prep Time 20 minutes
Cook Time 10 minutes

Equipment
1 Food processor
1 Large pot
1 Medium bowl
1 Medium saucepan
1 Large bowl
1 2-quart casserole dish

Ingredients

1 slice white bread or ½ c. bread crumbs
3 3/4 c uncooked extra braod egg noodles or pasta of your choice
2 ½ c sliced asparagus 1 ½”
¼ c all purpose flour
½ tsp dried thyme
¼ tsp salt
1/8 tsp black pepper
1 c whole milk
1 c chicken broth fat free, less sodium
1 Tbs butter
¾ c onion finely chopped
1 Tbs fresh lemon juice
1 ½ c cubed ham 1/2” square – about 8 oz
¼ c chopped fresh flat-leaf parsley
2 Tbs grated fresh Parmesan cheese

Instructions

Preheat oven to 450 degrees.
Place bread into food processor, pulse 10 times or until coarse crumbs form to measure ½ cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat in water. Add asparagus, cook 1 minute.
Drain.
Lightly spoon flour into a dry measuring cup and level with a knife.
Place flour, thyme, salt and pepper into medium bowl.
Gradually add milk and broth, stirring with a whisk until well blended.
Melt butter in a medium saucepan over medium-high heat.
Add the onion, sauté 4 minutes.
Add milk mixture, cook until thick (about 4 minutes), stirring constantly.
Remove from heat and stir in lemon juice.
Combine pasta mixture, milk mixture, ham and parsley in a large bowl, spoon into a 2-quart casserole dish.
Sprinkle with bread crumbs and cheese.
Bake at 450 degrees for 10 minutes or until filling is bubbly and topping is golden.
Shannon Latham

April 2, 2025

Appetizers, Food & Family, Pork, Recipes, Sides, Spring