Due to the widespread outbreak of Sudden Death Syndrome in 2010, many soybean growers are taking an even closer look to disease rating scores as they select seed for the 2011 growing season. The effects of last season’s disease is fresh on our minds, but industry experts remind growers to recall what happened in their fields two seasons ago if they use a corn-soybean rotation.
“… The risk of white mold should be considered as well, particularly in northern Iowa where white mold was wide spread in 2009,” says X.B. Yang, an Iowa State University Extension plant pathologist and soybean disease expert.
Both SDS and white mold have built a sufficiently high amount of inoculum in soybean fields in Iowa, according to a December 4 article in Wallaces Farmer. Next summer’s weather conditions will help determine which of these diseases has the greater risk of outbreak.
To read more about the risk of SDS and white mold in 2011, click here to read the article in its entirety.
Art Imitates Life In Franklin County: It’s A Wonderful Life!
Oscar Wilde is often quoted for saying, “Life imitates art,” but I beg to differ. At least in this one instance, “art imitates life.”
A big, shout out to Karen Ferris for assembling my wonderfully festive costume complete with screw-back earrings and a vintage brooch. I’ve always wanted a “feather in my cap”!
Yesterday I had the pleasure of playing “Mrs. Latham” in the Franklin County Players’ and the Franklin County Art Councils’ production of It’s A Wonderful Life: A Live Radio Play. Based on Frank Capra’s classic movie, this radio play takes place on Christmas Eve in the 1940s as the idealistic George Bailey considers ending his life. Thanks to divine intervention – including an earthly visit from an angel named Clarence – Mr. Bailey comes to see how the world is a better place because he was born.
The action takes place in one act with four commercial interludes. And, yes, one of the commercials promotes Latham Seeds. I had the pleasure of serving as “the voice” of Latham Seeds, which really took me back in time.
It all started in 1947 when Willard Latham, my husband’s grandfather, founded Latham Seed Company and began producing seed oats for retail. As business grew and the times changed, oats gave way to soybeans and the company evolved from a retail business to a dealer organization.
Willard Latham, studying his soybean crop
The same values and principles on which Willard Latham founded the business more than six decades ago remain our guiding principles yet today: honesty, integrity and unsurpassed customer service. As I say in our 1940-esque radio commercial, “Latham believes in the power of rural America and the independent spirit of the American farmer… We sell only the highest quality corn, soybeans and alfalfa seed. Our seed experts will help you select just the right seed to fit your needs. Latham Seeds is located right here in Franklin County. We’re family owned and operated, so we understand what you need to be successful. Let the folks at Latham Seeds help you today!”
My motto in the kitchen is “Simple. Delicious.” If you keep this in mind, you’ll have a better understanding as to why I’m posting a photo of butter rather than the beautiful entrée that was served yesterday at the luxurious Chateau on the Lake in Branson, Missouri.
Butter Stars
Latham customers and I had the privilege of watching a cooking demonstration by Chef Doug Knopp. To say that it was “Food Network brought to life” would be a huge understatement! I learned more in 90 minutes from Executive Chef Knopp than I’ve learned after years of watching cooking shows on TV! Chef began by telling us that no question was a dumb question, so I felt like I was given carte blanche! (As a former journalism major, I’m never short of questions.)
“Cooking is an art,” says Chef Knopp. “You don’t have to follow the recipe exactly; make a few changes to better suit your tastes.” For example, Chef says to cook with any wine that you would drink.
If you like Chardonnay, try it. If you like Riesling, use it. Experiment with different wine when making the Mushroomed Stuffed Chicken Breast (recipe follows) to discover what wine gives you the flavor you most enjoy.
The Canadian-born chef also shared many tips as to how he and his team of culinary professionals are able to serve 150 covers (industry jargon for “different plates of food”) a la minute (made to order) nightly and with ease. The key, he says, is mis en plus (pronounced meez-on-plooss), or the advanced preparation of ingredients. Here are a few of his tips I’ll be trying at home:
Placing washed lettuce and other foods (even soup) in Ziploc® bags and then stacking them in my Crisper drawer;
Tossing out my cooking wine (which tastes like vinegar any way) and replacing it with whatever I feel like enjoying by the glassful that night at dinner;
Assembling olive oil (in a plastic squirt bottle), pats of butter, kosher salt, and other seasonings in a 9×13 pan, so it’s convenient when I need it;
Blowing on the liquid to prevent it from boiling over on the stove;
Using a star tip to make pretty pats of butter.
Honestly, I think food tastes better when it’s pretty. Move over small, yellow, plastic tub of margarine… this Christmas I’m replacing you with pretty stars of Real® butter!
What are some time-saving tips that make holiday entertaining easier for you?
Cajun Butter
Ingredients:
1 pound unsalted butter, softened
2 T. orange marmalade
1 tsp. chili powder
Method:
Blend all of the ingredients together and place in piping sleeve with star tip. (I’m so excited to have another use for The Pampered Chef® decorator kit since I use it more to make Deviled Eggs than I do for cakes or cookies. Oh, I feel a New Year’s Resolution coming on!)
Roasted Red Pepper Bisque with Sambuca Cream
Ingredients:
4 large, roasted red peppers, chopped
1 large onion, chopped
2 medium carrots, chopped
½ head celery, chopped
1 T chopped garlic
½ cup tomato paste
quart chicken stock
½ quart heavy whipping cream
½ cup Sambuca
One of our customers and Chef Knopp whisk up Sambuca Cream to top our Roasted Red Pepper Bisque.
Method:
Sauté the roasted red peppers with onion, carrots, celery and garlic. Deglaze with white wine, add chicken stock and half of the cream, bring to simmer. Whisk in tomato paste. Simmer 15 min. Puree with hand blender and strain. Season with salt and white pepper if needed. Whip the rest of the heavy cream and add Sambuca. Pour into bowls and garnish with Sambuca cream. (Yield 6)
White Chocolate Banana Spring Roll with Vanilla Bean Ice Cream
Ingredients:
6 large spring roll wrappers
3 bananas
3 oz white chocolate chips
3 oz chopped pecans
3 oz caramel sauce
3 oz chocolate sauce
2 pints vanilla bean ice cream
6 mint sprigs
Method:
Slice bananas into 4” sections and then slice them in half the long way. Place banana, flat side down, in a spring roll wrapper; sprinkle with white chocolate chips and chopped pecans. Fold in the ends and wrap up banana in wrapper, sealing the end with egg wash. Deep fry or place in shallow pan fry until golden, approximately 2 minutes. Place ice cream in center of plate and spring roll next to it; drizzle with caramel and chocolate sauce. Top with chopped pecans and garnish with mint sprig.
New Insect Resistance Management Refuge Calculator
The introduction of new refuge systems in recent years has given growers more options in setting up their refuge. So, to assist farmers in developing the right plan for refuge compliance, the National Corn Growers Association (NCGA) has developed a calculator to help farmers clarify the options and show them how to execute the requirements properly.
Chad Blindauer, Chair of NCGA’s Trade Policy and Biotechnology Action Team said, “Biotechnology is an important part of modern agriculture’s ability to sustainably meet the world’s increasing demands for food, feed and fuel, and its proper stewardship is essential. Given the benefits of Bt products, farmers and trait providers have a duty to keep this technology viable and on the market.”
The calculator includes all commercial Bt products on the market and a trait selection process where farmers can run different planting scenarios on a field-by-field basis. To download the NCGA calculator, click here.
For those of you active in the Twitter world, it’s probably no surprise to you that Ree Drummond (a.k.a. @thepioneerwoman) has declared it Cookie Week. On Monday, she asked her followers to post links to their favorite cookie recipes and include the #CookieWeek hashtag. To those unfamiliar with Twitter, hashtags are popular on Twitter because writing space is limited but people can associate their tweets with an event without having to explain the full context.
Since I am a huge fan of Ree Drummond’s blog and Tasty Kitchen, I decided to get involved and share my all-time favorite Chocolate Christmas Cookie recipe. In fact, I’ll actually be baking them up next week and taking them to a cookie exchange on Dec. 10.
What’s your favorite cookie recipe? Feel free to comment below or join the conversation on Twitter by using the #CookieWeek hashtag with your recipe.
“Agritourism” Debuts in 2010 Iowa Farm & Rural Life Poll
For nearly 30 years, the annual Iowa Farm and Rural Life Poll has tracked changes in rural social networks. This year’s Farm Poll introduced three sets of questions about agritourism, or the act of visiting a working farm or agribusiness for enjoyment, education or active involvement. Although less than 1% of Iowa farmers currently host entertainment activities like festivals or corn mazes, 34% of respondents agree that Iowans should get more involved in agritourism.
Latham Hi‑Tech Seeds entered the agritourism arena this summer by hosting our first Latham Country Fair. Also, this summer I had the pleasure of touring Hansen Dairy, which makes a significant contribution to northeast Iowa through its agritourism activities.
Agritourism is a means to increase farm income and to expand tourism in rural areas, according to the 2010 Farm Poll. And, several leaders in our area couldn’t agree more. That’s why, beginning in January, I’ll be serving on a committee with the Hampton Chamber of Commerce that will explore how agricultural businesses can help expand tourism right here in Franklin County.
Exploring ideas that will provide entertainment, while educating the public about agriculture, truly fascinates me. Rural Sociology courses were among my favorites in college, so it’s no wonder that I’m especially intrigued by the Farm & Rural Life. If this topic also interests you, read more about results from the 2010 Farm Poll here: http://www.soc.iastate.edu/extension/farmpoll.html.
Today I received an email from the American Soybean Association (ASA), asking soybean leaders and supporters to contact their elected representatives about estate tax reenactment and the biodiesel tax incentive.
Tomorrow ASA farmer-leaders will be in Washington, D.C., participating in a press conference at the National Press Club about the need for Congress to enact estate tax legislation before Dec. 31. If it’s not enacted by this date, the estate tax rate will revert to the 2001 rate of up to 55% with only a $1 million exclusion. This means it will be especially difficult to pass along farms, ranches and small businesses from one generation to the next.
Also tomorrow ASA members will participate in a biodiesel fly-in to urge members of Congress to extend the biodiesel tax incentive. Biodiesel is a key market for U.S. soybean oil and has been a key factor in supporting domestic soybean prices in recent years. It also reduces our dependence on petroleum and creates jobs.
If you’d like to contact your elected officials about either of these issues, click here.
As soon as we’ve washed the dishes and refrigerated the leftovers, my aunts, cousins and I will break out the Black Friday ads! There will be newspapers from the two nearest trade centers, and we’ll swap sections until we’ve reviewed, analyzed and compared every price. We’ll share what’s on our kids’ wish lists and drop hints about what we’d really like someone to buy for us. Of course, we’ll have to decide the order of stores we’ll visit since they open at different times; it’s imperative that we strategically plan how to get to each store in time to get the best buys.
Another key to a productive shopping day is eating a high energy, power-packed breakfast. High energy is practically synonymous with high protein, low sugar food. Make use of left-over Thanksgiving dinner by cooking up an egg white omelet with turkey, cheese and mushrooms. (Omelets are super quick and easy, so you can get to the mall sooner!) Another quick and easy idea is to top off a bowl of instant, high-fiber oatmeal with cranberries. Complex carbohydrates like this provide your body with much needed morning fuel without causing rapid shifts in insulin levels like simple carbohydrates do, according to eHow’s “How to Eat a High Energy Breakfast.”
Honestly, I’ll probably eat breakfast on the run this Friday. I’ll most likely grab a protein bar and a cup of vanilla-flavored coffee on my way out the door. Then I’ll eat a handful of smoked almonds around 10 a.m. as I’m driving between stores. Black Friday is all about optimization, Baby!
Most Americans will sit down to an incredible Thanksgiving dinner tomorrow and count their blessings. As I run through the many things for which I’m thankful, I’ll be sure to remember the farmers and ranchers who helped put delicious food on my family’s plates.
Each year the American Farm Bureau analyzes the cost of a Thanksgiving dinner. This year the cost to feed 10 people averages $43.47. I think it’s absolutely incredible that for $4.35, we can enjoy a home-cooked, wholesome meal. (For less than many fast-food restaurant’s value meals, our family will enjoy a delicious buffet!)
If you’re still planning your Thanksgiving menu, get some recipes ideas from proud Iowa turkey producers here. I’m also sharing with you some of my favorite quick-fixes for the holiday season.
Mini Pumpkin Tarts and Pumpkin Pudding both taste like pumpkin pie but neither recipe requires you to make a flakey crust. The tarts are simply cute and irresistible. You may not have room for a slice of pie at the end of your feast, but there is always room for one little tart. Also included is a recipe for Gram’s Yams, which I got from Guideposts magazine. I’m looking forward to trying this recipe for the first time tomorrow and even going to use sweet potatoes that I grew in my garden.
Pumpkin Pie Pudding
Ingredients:
1 can (15-oz.) solid pack pumpkin
1 can (12-oz) evaporated milk
¾ c. sugar
½ c. Bisquick
2 eggs, beaten
2 T. melted butter
2 ½ teaspoons pumpkin pie spice
2 tsp. vanilla
Mix all together and place in a crock pot. Serve with a dollop of whipped cream.
To till or not to till? That’s been one of the most frequently asked questions this fall as many farmers finished harvest 30 days ahead of last year and weather conditions allowed them to work the ground.
Fall tillage practices impact Soybean White Mold and Sudden Death Syndrome, says Iowa State University Plant Pathologist X.B. Yang. The effects of fall tillage are completely opposite: no-till can decrease the risk of White Mold while SDS is usually more severe in no-till fields.
SDS is more severe in no-till situations because soil temperatures remain cooler and wetter, according to a recent Wallaces Farmer article. No-till fields have a lower risk of White Mold, however, due to the placement or distribution of sclerotia.
