During the past year, we’ve been honored to feature more than 50 families on our Food & Family blogs on Fridays. Getting into the country and meeting our dealers, customers and friends in agriculture is a highlight for the marketing team at Latham Hi‑Tech Seeds. We enjoy telling stories that show how farmers are making an impact in the agricultural industry and in their communities.
To wrap up this year of Food & Family Features, we’re highlighting the top 5 most viewed blogs from 2017. Click on the links below to revisit great stories from the past year:
Making homemade ice cream is a holiday tradition for many families worldwide. Festive flavors range from Christmas Pudding in England to mince pie ice cream in the South. My mom has been known to substitute peppermint ice cream for vanilla to create a holiday version of the famous Buster Bar Dessert. My husband’s grandmother, Evelyn Latham, was known for making ice cream dessert.
Earlier this week my mom said she was making homemade vanilla ice cream for one of her Christmas celebrations. With two holidays falling on Sundays this month, my mind immediately went to “Sundae Sundays.” Doesn’t that sound like a fun way to welcome in the New Year with family or friends?
DIY sundae bars are simple, yet they can make the best memories for kids. I remember my mom created a sundae bar when I was a young 4-H member and club meetings rotated between homes. That was before Pinterest or even Google! It was something no one else in my club had offered, and it was a hit.
The secret to a successful sundae bar is offering a variety of toppings that are sweet and salty. Examples include:
Blueberries, strawberries, raspberries (or even brandied cherries)
Banana slices, pineapple and mango (fresh or dried)
Chopped nuts
Sprinkles and mini marshmallows
Andes Mints (you can purchase them already chopped)
Mini M&M’s and Mini Reese’s peanut butter cups
Chopped-up Oreo cookies
Chocolate and butterscotch chips
You can purchase sauces from the store, but we prefer to make our own. The Pioneer Woman, Ree Drummond, offers a tasty recipe for Easy Caramel Sauce. My mom makes a sweet Strawberry Ice Cream Topping. Today I’m sharing a recipe for Easy Hot Fudge Sauce, which is a recipe that my neighbor lady often made when I was growing up and hosted our family for supper. It’s also the same recipe that was such a hit at my 4-H club meeting so many years ago.
What makes Christmas for your family? We’d love for you to share your traditions with us. Click below to read about family traditions of some of our Latham® dealers and customers:
As consumers’ education levels and household income increase, so too does their trust in modern agriculture and today’s food system, says the latest Consumer Pulse Survey. In contrast, Iowans with less disposable income report being more concerned with how and where their food is grown.
The annual poll, administered Nov. 10-14 by the Iowa Food & Family Project (Iowa FFP), surveyed more than 400 Iowans ages 18 and older who are the primary food purchasers for their household. Now in its sixth year, the Consumer Pulse Survey gauges consumers’ food preferences, tracks shopping habits and keeps in touch with Iowans’ overall confidence in Iowa agriculture.
“The Consumer Pulse Survey provides perspectives that challenge conventional wisdom as it relates to interacting with consumers about food topics,” said Aaron Putze, director of communications at the Iowa Soybean Association. “One would assume that with increased income and education comes greater discernment over food choices. At the macro level, this survey shows that important socioeconomic factors hold great influence over consumers’ purchases and, ultimately, their confidence in how their food is grown and raised.”
“Trust” is on the menu this holiday season
Four out of 5 respondents are satisfied with Iowa agriculture from how animals are raised and cared for to farmers being stewards of air, soil and water quality. Specifically:
57% say farmers are doing a good to excellent job in protecting Iowa’s air, soil and water (up 7% from 2016)
39% say farmers do an excellent job producing safe, quality foods (up 12% from 2016)
35% say farmers do an excellent job in raising healthy animals with care (up 9% from 2016)
“Food purchasers have consistently given Iowa farmers high approval ratings since the Iowa Food & Family Project’s inaugural consumer trust survey,” said Laura Cunningham, marketing manager of Latham Hi‑Tech Seeds. “I was encouraged to see in 2017 that a record number of respondents said farmers are on the right track with water quality, animal housing and biotechnology and are overall good community members and environmentalists. That’s the same experience I have working with farmer-customers, too.”
“Trendy” labels push expiration dates
Food labels such as “organic” and “all natural” showed a continued downward trend among survey respondents in terms of influencing their purchasing decision. Just 27% said they’re likely to purchase an item labeled organic, down 6% from 2016. A survey record 52 percent of respondents say the notation doesn’t affect their shopping habits. In fact, 1 in 5 shoppers is less likely to purchase food labeled organic.
“This is interesting because USDA Organic forecasted increases in organic-labeled products through 2018,” said Anne Hytrek, Hy-Vee Dietitian (Ankeny Prairie Trail) and Certified Diabetes Educator. “These results make me wonder if Iowans are learning more of the differences — or lack thereof — in ‘organic’ or ‘all natural’ foods and discovering these labels may not necessarily mean food is healthier.”
The assumption doesn’t apply to all consumers, however. According to the survey, shoppers without advanced education are more than twice as likely than those with a college degree to say attributes such as organic and all-natural are extremely influential in their purchase decisions.
Responses show that college graduates whose household incomes exceed the state median of $54,000 are, at large, more trusting of modern agriculture and that food is of good quality.
“The survey results demonstrate that more affluent consumers are more likely to ask questions when they have concerns, focus more on specific ingredients and are not easily swayed by labels or clever advertising campaigns,” said Putze.
The results were also reassuring for Cunningham.
“I was pleasantly surprised by the survey findings that food labels like ‘organic’ and ‘all natural’ have little to no influence on actual purchases made,” said Cunningham. “Given all the media attention on water quality and food labeling, I would’ve expected different results. I’m convinced that ongoing, proactive efforts by Iowa farmers and industry advocates are making a positive impact and will continue to result in increased consumer confidence.”
The Consumer Pulse Survey results shows Iowans are more trusting than ever in farmers to raise healthy animals and safe, quality foods — and for good reason! Iowa is No. 1 in pork production and is among the nation’s leaders in growing soybeans, which means you can enjoy delicious, homegrown ingredients this holiday season, like in this Cheesy Ham & Edamame Pasta Bake. It’s the perfect hearty casserole for leftover Christmas ham or to enjoy on a chilly winter day.
It’s common for seed representatives to farm, but Kevin Hildring of Larchwood in Northwest Iowa is involved with the agriculture industry in another way. He works for a small firm that does environmental and nutrient management consulting.
“I farmed for a number of years,” explains Kevin. “It feels like I’m still farming most days because I help farmers with fertilizer, soil sampling, and various aspects on their farm. I really enjoy that aspect of my job.”
Kevin has worn many different hats throughout his career. He worked in the animal pharmaceutical industry for more than 30 years with Elanco where he was a part of the vaccination development team. He helped engineer new vaccines for more efficient protein production. He still relies on this expertise and does some private consulting for smaller pharmaceutical companies, especially when they are working to develop a new product for the marketplace. He also has managed approximately 900 acres of farm ground for the last 30 years.
“I enjoy farm management because I’m able to see how the industry has evolved over the years,” he says. “It is really amazing to see how things have changed and improved in the time I managed the land.”
Managing all of these projects could be challenging, but it really fits Kevin’s education and interests. He earned a degree in Strategic Management and then an MBA, focusing on Operations and Project Management, from Colorado Tech University.
When Kevin is off the clock, he enjoys spending time with his family. His wife is a retired school teacher. They have two sons, Nick and Ben, and one daughter, Anna. Nick works in the insurance industry. Ben is enlisted in the military service, and Anna is a school teacher. They also have two grandsons. Kevin also enjoys gardening, reading, traveling and scuba diving.
“I got into scuba diving simply because it was always something I wanted to do. They have a scuba shop, as well as classes, in Sioux Falls so I enrolled. My wife and I take a trip to the Caribbean each year because I really enjoy diving there.”
Kevin has followed a unique career path in agriculture that allows him to offer a unique perspective to his farmer customers. We feel fortunate that he chose to partner with Latham Hi‑Tech Seeds and are excited to see what the new year brings for his Latham dealership!
“I believe Latham is a really good fit for me. I really enjoy the family aspect of the company and I have enjoyed getting to the entire staff,” he says. “I’m excited to get started!”
Family traditions are important at Latham Hi‑Tech Seeds, as one might guess, as we have been a family-owned company for over 70 years. We’re proud to carry on the tradition of producing high-quality, high-yielding seed that Willard Latham began back in 1947.
With the holidays approaching and Christmas ads airing on TV, it’s difficult not to think of Christmas traditions. One tradition started by Willard’s wife, Evelyn, was giving popcorn balls to each of her 12 grandchildren when the family gathered on Christmas.
We also have a few holiday traditions at Latham Seeds. In the past on the first Friday of December, we host a Christmas potluck lunch. Each employee brings a dish to pass and we share a great meal together. The spread of food is always impressive! Everything from appetizers to desserts have been covered. During this time, each employee places a Christmas ornament with his or her name on the tree in our office lobby. Although Christmas celebrations at the Latham Seeds office will look a little different this year, we are excited about the opportunity to start a couple new Christmas traditions.
In my family, we also have a few traditions. As Thanksgiving ends, everyone gets excited to share the Christmas spirit! My mom, my sister, my aunt and I always go shopping on Black Friday. When we return from shopping, we assemble our Christmas tree while playing our favorite Christmas songs.
Another one of my family’s Christmas traditions is honoring loved ones who are no longer with us. My grandpa passed away in the fall of 2013 after battling ALS. Our church members are encouraged to bring plants or decorations to place by the alter in honor of family members. Each year our family purchases a poinsettia in memory of my Grandpa Jack. It’s a great reminder that he is with us during the Christmas season.
Traditions also provide us with a sense of community. Our neighbors gather at someone’s house on Christmas Eve morning for breakfast. My grandparents started this tradition many years ago, and we’re keeping it going. Everyone brings a dish to share, and we start our day with great company. It is always fun to catch up with everyone and their families!
Then on Christmas Eve night, my grandparents join us for homemade soup and sandwiches. After we finish eating, my sister and I open one present from under the tree. When we were younger, I was always so excited to get a sneak peak of what was to come the next morning. Last year, I got to open an extra special gift. My sister wrapped up pink balloons in a big box. When I opened that box, there was an announcement that she and her husband were expecting a baby girl in the spring! This had the whole family excited and surprised.
While most of these traditions seem small, they are what I look forward to each year! Below are links to a few holiday traditions shared by Latham Marketing Team Members:
We at Latham Seeds wish you all a happy holiday season as you enjoy your own traditions. How do you “Make It Christmas”? We’d love to hear what makes the holidays especially meaningful to you. Feel free to comment with your favorite time-honored traditions.
“Water, feed, air quality and biosecurity practices have changed since I began farming,” says Tim Graber, a fourth-generation row crops farmer and turkey producer from Wayland in southeast Iowa. “We are very proactive in taking care of our turkeys’ health and use very few antibiotics. Just like we use preventive measures for our health, we do the same for our turkeys. It only makes sense to have the best nutrition and environments possible for our health. Why not do that for the turkeys? In terms of biosecurity, we relate that to good hand washing practices for ourselves. It is a great line of defense to prevent disease.”
Photo by: Joseph Murphy/Iowa Soybean Association
For as long as Tim can remember, he’s been taking care of turkeys. He grew up helping his grandpa, dad and uncles. During high school and college, he also helped neighboring turkey growers when they needed an extra pair of hands.
“I enjoy getting baby turkeys when they are less than 24 hours old and then nourishing the birds as they grow,” says Tim.
Poults are placed in a (cage free) brooder barn where each turkey has at least one square foot of space. This barn is well insulated and kept very clean to prevent diseases. When the birds are about five weeks old, they are moved to a grower barn where they have about four square feet of space to grow. Turkeys are kept in the grower barn until they are 19 weeks old and reach a market weight of approximately 40 pounds.
Photo by: Joseph Murphy/Iowa Soybean Association
“I provide the management and resources for the turkeys to be healthy,” explains Tim. “I know that when these turkeys go to market, they were treated with care. I take pride in knowing that all the hard work every day of the year is worth it because we’re providing a safe and healthy protein for the world to eat.”
Turkeys raised by the Graber family and several others in his community are sold to West Liberty Foods, an Iowa turkey growers cooperative. There the turkeys are processed into sliced deli meat and sold primarily to Subway restaurants and other top quick service restaurants, as well as major grocery retailers nationwide.
Raising crops and poultry, as well as a family, in the rolling hills of southeast Iowa was part of Tim’s plan, although he attended Hesston College in Kansas and earned an associate’s degree in Business Management.
Photo by: Joseph Murphy/Iowa Soybean Association
“Going away to college and working outside of the farm for a few years helped me to gain a different perspective and learn the business side,” says Tim, who spent three summers following the wheat harvest. Kansas also is where one particular farm girl captured his heart.
“I always knew Tim wanted to return home and raise turkeys, but until I moved here with him, I had no idea how different raising turkeys is from raising crops like my family does,” says Tim’s wife, Lisa.
Livestock and poultry producers have no time off. There isn’t a break in the production cycle that allows those involved with production animal agriculture to get away from it. As their turkey operation – and their family has grown – Lisa made the choice to stop working full-time as a nurse to become more involved in community and school activities.
The Grabers have been married 18 years and are the proud parents of four. Their daughter Morgan, 14, is a high school freshman. She’s involved in all sports. Their 12-year-old son Cody is in seventh grade. He enjoys playing and watching sports. Nine-year-old Brenna is in third grade. She loves animals and dreams of being a veterinarian. Logan, 6, is a first grader. He loves being outdoors and helping around the farm.
Photo by: Joseph Murphy/Iowa Soybean Association
“Three years ago we were able to build a house on the farm, and we absolutely love living here,” says Tim. “Living on the farm makes it convenient to check things late at night and/or during the night as needed. It’s also great to have the kids close by when extra help is needed. They enjoy riding their bikes over to give me a hand. The youngest two like to chore with me and play in the sheds.”
Last August I had the opportunity to visit the Graber’s when the Iowa Food & Family Project – of which Latham Hi‑Tech Seeds is a proud sponsor – hosted Expedition Farm Country. The care the Grabers take of their turkeys is evident from the condition of their buildings, the condition of their turkeys, as well as the tone of their voices as they explained why they love doing what they do. It was an honor and a pleasure to look beyond their barn doors, and I certainly appreciate the time they took this season to share a glimpse of their farm life with all readers of TheFieldPosition.com.
Today the Graber family is sharing with us a few of their family recipes. The first one is for the Iowa Grilled Turkey Tenderloin, which was sold at the Iowa State Fair for 30 years. I agree this marinade is second to none and am looking forward to trying their family’s fried turkey, as well as the Wayland community’s favorite bacon-wrapped turkey tenderloin. Hopefully, these recipes will inspire you to enjoy wholesome and delicious turkey more often!
Amy (Corey) Eberling’s father also retired from the U.S. Marines as a Chief Petty Officer. She and her father are pictured her at her retirement ceremony.
When she was a child, Amy (Corey) Eberling thought it was fun to shadow her dad at work. He was a Navy recruiter, and she liked the way people respected this man in uniform. For these reasons, she says the decision to enlist upon turning 17 was a relatively easy one.
Her 25 years of military service took Amy to faraway places including Panama, Peru, Jamaica, Philippines and Greece.
“I had a chance to experience things I never would have done otherwise. I hope, that from my military experience, my children learn they are also capable of doing great things as long as they have the determination,” says Amy. “One thing I know they have learned is they can lean on each other.”
And lean on each other they did… Hospital Corpsman Chef Petty Officer Amy Eberling was deployed with the U.S. Marine Corps on a NATO Training Mission to Afghanistan the summer of 2011. She said goodbye to her husband, Corey, and their four children for almost a year. Her oldest daughter, Alyssa, was 12 at the time. She honed her cooking skills, which made her also appreciate meals delivered by the West Fork Community.
Amy’s oldest son, Ty, was 10 years old at the time of Amy’s deployment. His Boy Scout troop collected donations that were shipped as part of a Christmas care package, which Amy was then able to share with fellow servicemen and women. Eight-year-old daughter Lindsey’s class wrote letters, thanking Amy and others on active duty for their service. Amy still treasures these adorable notes and says she plans to return many of them when those kids graduate. Youngest son, Cayde, was 6 at the time. His class sent colored pictures and made a Christmas tree from all of their hands. Plus Holly Hurley, who coordinates the After School Program in Sheffield, also helped the kids write notes and make crafts that were sent to Amy.
Home for the holidays! Christmas is always a special time of the year, but Amy Eberling says Christmas 2012 was all the more special because she was home from Afghanistan.
“Military support can come in many forms, but the most simple is just a sincere thank you,” says Amy. “Just let them know what we as a military family have sacrificed has not been forgotten.”
“Say thank you” tops the list of seven ways to honor a vet as posted by U.S. News & World Report. Another idea is to invite a veteran to share your Thanksgiving dinner. Remember, the annual Toys for Tots campaign is underway. This campaign gives you an opportunity to help the U.S. Marines help children who wouldn’t otherwise receive toys for Christmas.
Amy Eberling with her children upon her return from Afghanistan
For related posts about veterans, click on a link below.
Give a Recipe, Get a Gift: Share How You Define “Turkey with all the Trimmings
Writing blogs for The Field Position allows me to meet the most hospitable farm families and to also learn about popular regional fare like runza in Nebraska and Wisconsin Beer Cheese Soup.
Yesterday one of my blogger friends, who’s a native Minnesotan, posted a picture on Twitter with this copy: “It’s always cheesy potato hot dish time.” As a native Iowan, her tweet brought a smile to my face as I thought about how a North Central Iowa potluck or family holiday wouldn’t be complete without “cheesy potato casserole.”
Thoughts of cheesy potato casserole quickly shifted to traditional Thanksgiving holiday recipes. Quite honestly, I assumed every American family must feast on turkey, potatoes, corn, cranberries and pumpkin pie like the Pilgrims and Indians. Then my inquiring mind started to wonder what the pilgrims even ate at the first Thanksgiving…
Wildfowl venison, as well as grain in the form of bread or porridge absolutely were part of the harvest celebration shared by the Pilgrims and Wampanoag at Plymouth Colony in 1621, according to the Smithsonian. Governor William Bradford described the autumn of 1621 as follows: “And besides waterfowl there was great store of wild turkeys.” He also mentions that they’d begun eating Indian corn after the harvest.
Correspondence written by the colonists prove they planted gardens in the spring of 1621. In later documents, the colonists mention growing turnips, carrots, onions, garlic and pumpkins. Historians interested in researching the first Thanksgiving meal also studied foods served at traditional English celebrations during this same period.
“You see lots of pies in the first course and in the second course, meat and fish pies. To cook a turkey in a pie was not terribly uncommon. But it is like, no, the pastry isn’t there.” The colonists did not have butter and wheat flour to make crusts for pies and tarts, according to the Smithsonian. (While the Pilgrims didn’t have pumpkin pie, there’s a chance they enjoyed pumpkin pudding.)
The team at Latham Hi‑Tech Seeds will send a complimentary wooden spoon, spatula, cutting board or hand towel to anyone who shares his/her favorite Thanksgiving recipe by Nov. 22! Simply e-mail us your hometown, state and recipe to Marketing@LathamSeeds.com.
Today I’m sharing a few of my favorite Thanksgiving recipes. Because I enjoy meal planning so much, I’ve linked to enough recipes to make a complete meal:
Herbed Slow Cooker Turkey Breast (This recipe is simple and delicious, which frees me up to watch the Macy’s Thanksgiving Day Parade or thumb through Black Friday ads!)
The best dang mashed potatoes (Trust me, we don’t save this recipe just for holidays! It’s one of our family’s favorite side dishes.)
“Smell your hands.” Yep, that’s something you don’t hear every day, yet it’s perfectly normal—and irresistible—during one of Mary Lovstad’s “Cooking with Herbs” classes at Enchanted Acres near Sheffield, Iowa.
First there was the pungent, spicy aroma of sage, followed by the more delicate, earthy nuances of thyme. All fresh, and all waiting to be transformed into herb butters, salt/herb mixes that save summer in a jar, and turkey brine mixes that will be big timesavers in the kitchen, now that the countdown to the holidays has begun.
As we snipped, chopped and mixed herbs of all types, mainly ones that can grow well in Iowa, I was reminded that herbs are bright, bold and borderline intoxicating. “I love how my hands smell when I’m working with fresh herbs,” said Lovstad, who worked in information technology, including a stint as a software quality engineer, before devoting herself to a new business—Farm Girl Cook’n.
Darcy Maulsby and her mom enjoy cooking classes like the Butter & Brine workshop led by Mary Lovstad at Enchanted Acres in Sheffield, Iowa.
Her farm-to-table workshops demystify many of the questions a lot of us have about herbs. Sure, you probably know that fresh herbs aren’t just for gourmet chefs, but working with herbs can be intimidating. How do I actually work with fresh herbs? Which herbs pair with which types of food? When do I add herbs during the cooking process?
Here are some of Lovstad’s top tips and tricks to help transform every meal into something special.
Dry herbs with a kitchen gadget you already have. Drying fresh herbs is simple when you use your microwave. Place herbs on a plate covered with a paper towel, and microwave them for 30 seconds at a time, until they seem dry enough.
Keep them fresh. If you’d rather work with fresh herbs than dried herbs, but you don’t have time to harvest them constantly, fresh-cut herbs can be kept in a container partially filled with fresh water, much like cut flowers in a vase. Trim the bottom edges of the herbs’ stems so they can take up water, and replace the water with fresh water, as needed. “I’ve kept herbs for two or three weeks this way,” said Lovstad, a former community college instructor who shares many of her favorite recipes on her blog at http://www.farmgirlcookn.com/.
Know your measurements. A good rule of thumb is that you’ll need twice as many fresh herbs as dried herbs in a recipe. If you’re making a soup, for example, and the recipe calls for a tablespoon of dried thyme, use 2 tablespoons if you’re working with fresh thyme.
Don’t hang on too long. Herbs and spices tend to lose their magic after a year. If you’ve kept dried herbs longer than that, it’s probably time to discard them and get a fresh supply.
Save summer in a jar
Knowing how to use fresh herbs is a surefire way to take your dishes to the next level. That includes mixing fresh herbs with coarse salt (and perhaps a healthy shot of garlic). Once you save summer in a jar, voila! Your friends and family will classify YOU as the gourmet chef.
Save Summer in a Jar Herb-Salt Mix
cups of loosely packed herbs before chopping (parsley, sage, rosemary & thyme)
½ cup coarse salt — sea, kosher, etc.
to 5 cloves of garlic
1. Wash herbs and air dry on towel.
2. Clean garlic cloves, slice off ends and chop each into 2 to 4 pieces.
3. You can use a food processor at this point, if you like, or a good knife and cutting board.
4. With a food processor, add salt and garlic pulse several times taking care not to turn it into a paste. Add herbs and pulse several times.
5. Pour your salt into a pile, add the garlic and cut the garlic into the salt. Add the herbs and continue to chop until you get it all blended.
Note: salt will help the drying process. You can spread the mixture out on a cookie sheet and leave it by the window for a couple of days, or if you have a gas oven you can set it in the off oven and the pilot light is enough to dry it in a day or two.
6. Seal in a good jar, and enjoy for up to a year.
Make it better with herb butter
Julia Child noted that anything is good with enough butter. Truth!
There’s nothing like a pat of herb-infused butter melted over a grilled steak, fresh corn on the cob, or mixed in with a bowl of steamed vegetables. Herb butter also makes the foundation for a quick pan sauce. Saute two chicken breasts, Lovstad advised. deglaze the pan with 1/2 cup of white wine. Reduce, and add a pat of herb butter. At the end and you will get a delicious sauce. Simple, right?
Making herb butter couldn’t be easier. Just gather your supplies, namely butter, herbs and ice cube trays. (Pampered Chef herb trays work well for freezing, since their flexible bottoms make it a snap to pop the frozen pats of herb butter out.)
Herb Butter
1 stick of real butter, softened
¼ cup of finely chopped herbs (rosemary, sage and/or thyme work well)
By hand, beat butter until soft, gently fold in herbs.
Put into ice tray and freeze.
Store in freezer until use.
Add chopped herbs to softened butter and fold gently.
Fill wells in herb tray with softened herb butter mixture. Smooth off top and edges. Cover and freeze.
Remove butter pats from ice cube tray, and store in freezer safe bag or container.
So see? Making herb butter is as easy as 1-2-3!
How to Brine a Turkey
2 gallons of cold water (or 1 gallon of vegetable stock, 1 gallon water)
Ice
Combine your brine mix and about a quart of your liquid in a sauce pan on the stove. Stir to dissolve sugar and salt. Bring to a boil. Remove from heat and cool completely.
In a large, food grade container (such as a 5-gallon food-grade bucket with lid), combine cooled brine liquid, water and several handfuls of ice.
Place the whole fresh or thawed turkey (10 to 14 pounds) into the brine mixture, and completely submerge. Add more salt water, if necessary.
Refrigerate for 8 to 16 hours. Turn turkey once if you get a chance, but you don’t have to get up in the middle of the night to do it. It will be fine.
Remove turkey, and rinse inside and out with cool running water for several minutes to remove all traces of salt.
Ag Engineer Puts Designs on His Future in North Central Iowa
Like many boys who grow up on a farm, Landon Aldinger was fascinated with equipment. He enjoyed it so much that he earned a bachelor’s degree in Ag Engineering from Iowa State University and then worked nearly seven years, as a Senior Design Engineer, for the Toro Company in Minneapolis.
“I really enjoyed my time and my career in the cities,” says Landon. “But when I turned 30, my priorities started to shift. I was ready to head home and become more involved in the farming operation.”
Since 2008, Landon had been assisting his father with their seed, chemical and consulting business. He was driving “home” as much as possible to assist with planting, harvesting, tillage and consulting. Landon and his father, Mike Aldinger, are growing the services they offer through Precision Farm Management business by continuing and implementing more precision agricultural services like variable rate seeding and variable rate fertilizer, including variable rate nitrogen.
“We’ve been proponents of variable rate (VR) fertilizer and nitrogen applications,” says Landon. “For the past eight-plus years, we’ve been big on VR corn, so we vary the planting rate depending on soil type, hybrid tendencies and other factors. The past three years we’ve been planting soybeans at variable rates, as well.”
“Variable nitrogen is also a large part of our expansion on precision agriculture,” adds Landon. “We plan our nitrogen applications on corn hybrids, taking into account the organic piece that soils produce. We’re getting positive results from writing prescriptions like we would for plant population.”
Once all their crops are harvested, the 2018 crop has been planned and the seed orders have been written, Landon will spend more hours working on projects related to his Aldinger Engineering LLC consulting business. He’s currently working on creating 3-D images to give his client an online equipment parts presence.
This fall has been an especially busy one for Landon. He and his wife, Kinsey, welcomed their first child, Grady Michael Aldinger, on September 29. In addition, the first group of pigs were delivered to their new wean-to-finish hog building the first of October.
“My parents built the first hog barns 11 years ago with the intent of building another one since the property was zoned as a two-barn site,” says Landon. “It just made sense for me and Kinsey to build the second hog barn now. Our goal to diversity our farm income. Producing cattle and pork, the seed dealership, chemical sales, plus consulting helps us diversify.”
The coming year is all about watching Grady grow and experience so many “firsts” like holidays. You can bet the family celebration will be featured around either the meat the Aldinger family produces. In honor of October Pork Month, today they’re sharing one of their favorite pork recipes on The Field Position.
