Beef | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Celebrate Beef Month with Cream Cheese Burgers: Vote by May 7

Val and Ian Plagge with their son Klayton.

Farmers are known for wearing many caps, and Val Plagge is no exception. She’s a farmer, a farm wife, mother, as well as an independent leadership development and event planner.

Val met her husband, Ian, when they were students in the College of Agriculture at Iowa State University. Upon graduating from ISU, they got married and moved near Ian’s home farm in Latimer, Iowa. They began farming in 2005; today they raise corn, soybeans and finish hogs.

Active in their community, both Val and Ian serve on the Franklin County Farm Bureau board and are members of the Farm Bureau Young Member Committee. Ian is a member of the Franklin County Extension Council, and Val is the Franklin County 4-H Communications Project leader. Val is also a volunteer and vice chairman of the North Iowa Make a Wish Foundation. Together Val and Ian serve as youth sponsors for the Senior High youth group at their church, as well. Plus, Val teaches high school Sunday School.

When she has free time, Val enjoys experimenting with new recipes. It’s no wonder that her most recent charity project combines many of her interests. She developed a recipe for Cy’s Cook Off. Here’s how Val describes the contest in her Corn, Beans, Pigs and Kids blog spot:

I produced my “Cardinal & Gold Cream Cheese Burgers” by modifying and coupling other burger recipes together. I created the burger for a Pinterest contest for Iowa State Athletics. There contest is called Cy’s Cook Off, and whoever receives the most repins and likes wins a $100 gift card to Cy’s Locker Room and an autographed Coach Rhoades mini helmet. I’m planning on giving the helmet to Make A Wish North Iowa for the Wish Upon A Par auction on June 27, and I’m planning on decking out the family in new ISU gear for football if I win.

Val does a fantastic job of showing each of the burger-making process in her blog post. The color photography makes me wish I could sink my teeth right into one of those burgers right now! From reading her post, I learned to place a thumbprint in the center of each patty to help them cook evenly. Who knew? You can bet I’ll give it a try now!

You can try your hand at making Cardinal & Gold Cream Cheese Burgers, too. In honor of May Beef Month, today we’re featuring Val’s recipe on TheFieldPosition.com. Remember to also either “like” or “repin” this recipe by May 7 on Iowa State Athletics Pinterest page.

UPDATE: Congratulations to Val Plagge on her WIN for ISU’s “Cy’s Cook Off Challenge”

Team Latham

May 4, 2012

Beef, General, Recipes
Latham Hi‑Tech Seeds

Feeling "Pampered" in Pender
Farming was Rory Allen’s first love. His dad gave him a gilt when he was 9 years old. And by the time he was age 14, Rory was farrowing 60 sows. He first rented ground in 1974 as part of his high school FFA Supervised Agricultural Experience (SAE) and has continued to build his operation over the past 38 years.

After a tornado took half of the hog barn in 1993, Rory was forced to make a decision. He either needed to build new hog facilities or get out of the business. He decided, given hog prices at the time, to focus his attention elsewhere. The time and energy that Rory had devoted to raising hogs was then channeled into his seed business.

“I started as a Latham® dealer 22 years ago, and the quality of the seed has always been excellent,” says Rory. “We’ve had issues with lower germ with other companies in the past but never with Latham. Plus, we enjoy the personal service we get from Latham. It means a lot to have the company owners know you on a first-name basis, shake your hand as they greet you, and sit down and talk with you.”

Sitting down with customers and helping them select the seed that best fits their farming style is one of the things Rory enjoys most about being a seed dealer. He also likes being able to get a first look at new technology and is especially pleased with the results he’s been seeing with Latham® soybean genetics combined with the Genuity® Roundup Ready 2 Yield® trait technology.

Pride in farming and a love for the country life is evident when you pull into the lane of Rory and Carol Allen’s beautiful farmstead just outside the village of Pender, Nebraska. As newlyweds, the couple moved onto the farm where Rory was raised. It’s also where they raised their son and two daughters: Lance, 27; Courtney, 25; and Kayci, 21. Now they’re also the proud grandparents of a 15-month-old grandson.

“I’d never been on a farm before I met Rory, but I really enjoy living in the country,” says Carol, who has become adept at driving tractors and hauling grain. She’s also been a Pampered Chef® consultant for 18 years, which has given her the flexibility to work around kids’ schedules and farming. “Our kids enjoyed many freedoms by living here, yet we were close enough to town so they could be involved in many school activities and sports.”

While both Rory and Carol enjoy operating their own businesses, they also like to make time for family meals. Make-ahead meals are perfect for busy times of year like spring planting. That’s why Runza Casserole is one of Carol’s go-to recipes. Today she’s also sharing a recipe for Biscuits & Gravy Casserole that was a crowd pleaser at their church’s recent Easter breakfast.

I have to admit that I was feeling a bit pampered myself after sitting down with the Allens and being treated to a piece of angel food cake topped with pineapple. Perhaps that’s another recipe I can request from Carol…

Biscuits and Gravy Breakfast Casserole

Ingredients:
- 1 lb pork sausage
- 2 T butter
- 2 packages Sausage Gravy Mix (makes 2 cups per package)
- 12 eggs
- 1 (5 oz) can evaporated milk
- 1/2 tsp salt
- 2 tubes refrigerated biscuits
Directions:
1. Cook sausage, set aside. In large saucepan, make gravy according to directions.
2. Add sausage to gravy, set aside.
3. In large bowl whisk eggs, evaporated milk and salt.
4. Soft scramble eggs with the butter.
5. In a 9×13 pan (or the Pampered Chef Stoneware Rectangle Baker) layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
6. Bake for 20 to 25 minutes at 350° until biscuits are golden brown.
Team Latham

April 20, 2012

Beef, General, Recipes
Latham Hi‑Tech Seeds

Farming and 4-H are Plagge Family Traditions

Farming is a family tradition for John Plagge of Latimer, Iowa. This fourth-generation Franklin County farmer feels fortunate to live in his childhood home, just 2.5 miles down the road from where the land homesteaded by his great grandfather Fred Plagge.

It comes as no surprise to those who know him best that John would find his way home to rural Iowa and to farming. He was an active 4-H member from the time he was 9 years old and showed pigs at the county fair. His FFA supervised agricultural experience (SAE) while in high school involved helping his neighbor, who was a fellow pork producer and grain farmer.

After graduating from CAL (Coulter-Alexander-Latimer) Community in 1991, John earned a bachelor’s degree in Ag Business from Iowa State University. He then accepted a full-time position in retail sales with a co-op in Thornton before transferring to FC Co-op in Latimer. Meanwhile, his wife, Anne, managed the Charlie Brown Daycare while the couple and their children lived in Clear Lake.

In 2002, John and Anne moved their family to the home place near Latimer. John’s dad, Marvin Plagge, retired that year, providing John will an opportunity to farm full time. Anne had the opportunity to become director of the Hampton Christian Community Daycare, a position she held until four years ago when she started working in Mason City for a company that provides continuing education for childcare providers.

Today John raises corn, soybeans and a little alfalfa. “What I enjoy most about farming is seeing the fruits of your labor. So many people never get to see their work have a direct impact on a finished product,” says John. “It’s amazing to watch the creation of plants and animals. Being able to plant a seed, care for it, and harvest it is a wonderful accomplishment.” He also contract feeds pigs from 12 pounds to market weight. In addition, John raises a few head of cattle for his kids’ 4-H projects.

The Plagge’s oldest daughter, Brooklyn, has been a 4-H member for six years. She enjoyed showing miniature Southdown sheep for five years, but now that she’s a freshman, high school activities have preempted the show ring. This summer her schedule will be full playing in the Midwest Association Youth Basketball league, taking a missions trip with her church’s youth group, as well as completing 4-H projects. Brooklyn has been selected twice to present working demonstrations at the Iowa State Fair.

“4-H helps kids develop skills that they’ll use throughout their lives,” says John. “It’s a good experience for them to learn to talk one-on-one with judges, explaining how and why they made something. It’s also a good experience for them to learn how to present in front of group. Think of how many adults suffer from stage fright, but through 4-H, kids can learn to overcome their fears of public speaking.”

Erin, the Plagge’s 10-year-old daughter, is excited to be a first year member of the Marion Monarchs 4-H Club. She’s looking forward to showing a bucket calf at the 2012 Franklin County Fair.

The Plagge’s six-year-old son, Gage, is a Clover Kid. This 4-H program for kids in kindergarten through third grade allows them to attend summer programs and enter exhibits at the county fair. Gage loves building LEGO® sets, so that most likely will be his fair project. That is if he can come inside long enough to finish building. Right now he’s having run riding his little Polaris four-wheeler and taking adventures with his best friend, Buzz, the family’s year-old Black Lab.

“We like the freedom that comes with living in the country and raising our kids on our farm,” says John. “Our kids have lots of space to run and explore. They’ll play outside for hours with their pets. And they definitely use their imaginations. You never know where their imaginations will take them!”

Every day is an adventure when you’re raising three, very active children, who are involved in a host of extracurricular activities. That’s why the Plagge family enjoys quick and easy meals like the recipe they’re sharing today for Wanda Sandwiches.

Team Latham

March 9, 2012

Agriculture, Beef, General, Industry News, Pork, Poultry, Recipes
Latham Hi‑Tech Seeds

Hemann Family Lands in Mitchell County, Iowa

After embarking on a journey that lasted five years and took him across six states, pilot Dale Hemann landed in Mitchell County.

Today Dale and his wife, Cindy, feel blessed to raise their four children in the remodeled farmhouse where Dale lived as a child. They also raise corn and soybeans plus sell Latham® seeds. In addition, Dale contract feeds hogs and finishes Holstein steers after starting them on the bucket.

“We love it here,” says Cindy, a native of Wellington, Kansas. “We’ve lived in enough places to appreciate the quality of life in rural Iowa.”

Like many high school graduates, Dale left his parents’ home in rural Osage, Iowa, and enrolled in college. Dale earned a bachelor’s degree in Aviation Technology and a commercial pilot’s license before moving to Arkansas where Dale worked for a freight outfit as an airplane mechanic, flying to other cities where he did maintenance right on the ramp.

After Dale earned a master’s degree in Aviation Safety from the University of Central Missouri in Warrensburg, he had a short stint as production manager at Kestrel Aircraft in Norman, Oklahoma. He then made the move to Tulsa, where he worked for American Airlines. It wasn’t long before a friend of Dale’s called to let him know that Raytheon had an opening for an engineer in Wichita, Kansas. Dale got the job and moved once again. Shortly after moving to Wichita, Dale and Cindy got married. Cindy then left her job at College of the Ozarks in Branson and joined Dale in Wichita.

After a year in Wichita, Dale was contacted by a friend with whom he had worked at American Airlines. He thought Dale would be a good fit for a newly created position in his department at FedEx in Memphis, Tennessee. Dale and Cindy packed up and moved to the Memphis area, settling in Olive Branch, Mississippi. The Hemann’s oldest two children were born while they were living in Mississippi.

With their young family in mind, Dale and Cindy began their journey “home.” They knew they wanted to raise their children around extended family members and in a rural area where there kids could play freely without some of the worries that come with city living. Dale took a position as a ramp/operations manager with FedEx and subsequent transfers moved the family to Madison, Wisconsin, and then to Ames, Iowa. They were thrilled when a position opened with FedEx in Rochester, Minnesota, just 60 miles from Dale’s hometown.

While commuting home from work one day, Dale had a heart-to-heart talk with his dad. Dale was growing weary of switching jobs and moving his family. He was seeking stability and believed that farming would provide that. Plans were made for Dale to begin farming with his dad. Meanwhile, his parents, Larry and Rosemary, made plans to build a house in town. Dale farmed long distance for the first year, commuting to Osage on weekends and using vacation days as needed to get the farm work done.

“None of this would have been possible without the help of my dad,” says Dale. It was an interesting time for all family members. Larry and Rosemary moved out of their house in the country one weekend, and Dale’s family moved in the following weekend.

That was eight years ago, and the family has done lot of growing. Dale and Cindy’s oldest daughter, Lindsay, is now 13. Emily will turn 12 on Feb. 29, and Whitney is 9. Their son, Alex, is 7.

“I love that we live in the country where our kids have lots of room to play,” says Cindy, who grew up in town where she enjoyed playing with neighborhood kids. “They find creative ways to entertain themselves, and we host lots of play dates.”

This time of year the children are busy making crafts, trying experiments and baking. Four active kids with a host of active friends means lots of kitchen time!

“We recently made clay. We had to make volcanoes two weekends in a row because our kids wanted to make them with their friends,” says Cindy with a smile. “Although we’re constantly cleaning up the kitchen, it’s worth it. We’re making memories.”

Cupcakes are one of the Hemann kids’ favorite things to make. The family’s favorite show is Cupcake Wars, which has no doubt inspired some of their fascination with muffin tins and decorating tools.

Although they enjoy sweet treats, the family’s favorite meal centers on beef. Today they’re sharing a recipe for Beef Brisket.

Team Latham

February 10, 2012

Beef, General, Recipes
Latham Hi‑Tech Seeds

Corwith Farm Service Gives New Meaning to “Full Service”
Latham® dealers Pete and Bonnie Wilhite of Corwith, Iowa, give “full service” new meaning. When customers stop by Corwith Farm Service on Main Street, they can pick up everything from alfalfa pellets (yes, rabbit food) to fresh ground hamburger. Patrons can also enjoy a cup of fresh-brewed coffee, play a game of cards and place their seed orders for the year.

The Wilhites bought the town’s grocery store, formerly known as Ron’s Food Center, in April 2010. The previous owners, Ron and Mary Cronin, had operated the store since August 1975 and were looking to sell once Ron was diagnosed with cancer. The sale of the business to someone locally – and to a friend no less – helped bring some peace of mind to the Cronins and community members alike since an independent grocery store is the heart of a small town.

After purchasing the grocery store, the Wilhites made a few changes. They added a coffee corner and began selling deli sandwiches for people in need of “grab and go” lunches. They also added more fresh fruits and vegetables to their product offering.

There was a learning curve, admits Bonnie. It’s hard to gauge what will be a good seller, so sometimes the family’s meals are based on what needs to move from the grocery store shelves. Corwith Farm Services cuts its own meat, so Pete had to learn how to operate the saws and grinders. Fortunately, the same person who had been working at Ron’s Food Center for the past 10 years continued working when the store changed hands. The Wilhites also added an additional employee to the payroll.

Pete works at the store each week day from 7 a.m. until 5:30 p.m. He carries out groceries, and if need be, he’ll make deliveries. Bonnie spends Fridays at the store, after working 40 hours from Monday through Thursday as the operating room and emergency room supervisor for Hancock County Memorial Hospital in Britt.

“Corwith Farm Services isn’t a job to me,” says Bonnie with her ever-present smile. “All week I’m helping with surgeries and dealing with emergencies, so the grocery store is really an outlet for me. On Fridays I get to catch up with friends and with bookwork.”

In addition to their “day jobs,” Pete and Bonnie farm. They raise corn and soybeans plus have cows and calves on pasture from spring to fall. Both of their children were active in 4-H and showed cattle at the county fair.

“We love living in the country and are glad we were able to raise our kids on the farm,” says Bonnie. “There is always something to do. When our kids were younger, I didn’t have to worry about where they were because they couldn’t go anywhere without us driving them!”

The Wilhites’ kids are on the go now. Their 21-year-old daughter, Chelcee, is in her final semester at Mount Mercy College in Cedar Rapids. She is working at the medical clinic in Britt before returning to the classroom in February. In May, she will complete her Bachelor’s of Science in Nursing (BSN). Lucas, age 20, is a sophomore at Iowa State University in Ames where he’s majoring in business. (Lucas is also seeking a summer internship, so you know whom to call if you’re looking to hire!)

While their college kids are home on break, Bonnie is sure to mix up a few of their favorite foods including homemade pizza and Mexican Corn Dip. This dip, along with Cyclone-colored tortilla chips, is on the menu for Dec. 30 when Iowa State takes on Rutgers during the New Era Pinstripe Bowl in Yankee Stadium.

Easy Homemade Pizza

Ingredients:
- 1 package yeast
- 1- 1/4 c. warm water
- 1 tsp salt
- 3 to 4 c. flour
Directions:
1. Mix and knead. (The more you knead, the lighter the dough is.)
2. Let the dough rest for 10 minutes.
3. Put in pizza pans and top with your favorite toppings.
4. Bake 375° until it appears done.
Team Latham

December 23, 2011

Beef, General, Pork, Recipes
Latham Hi‑Tech Seeds

Inside or Out, Children Want to Help

As a child, the highlight of making the 45-minute trip to visit my paternal grandmother in Howard County, Iowa, was a chance to drive around the beautiful countryside and watch the Amish tend to their livestock and care for their crops. I was intrigued by their commitment to family and their sense of duty.

Each member of the family plays a part in the family’s economic survival, says Dr. John Hostetler in his book, Amish Society. He writes:

“Like most parents in American society, the Amish recognize the teen period as critical. The Amish family needs the help of its teen-age child more than the typical American family, and the child feels the family’s need of him. The young person who works on the farm can understand and feel the contribution he is making to his family.”

On a farm, your work directly affects you and your family. You are a member of this company (the family), and you have your job responsibilities. In simple terms, the cows have to be fed and milked so that food and shelter can be provided for the family. Your paycheck comes daily in the form of food, clothing, shelter and affection.

Children see their parents working hard every day and children want to help… I once saw a four-year-old Amish boy cry when he could not go along and help father in the field.

Amish children are needed to help inside the house, too. When a family has eight or nine children, there is a lot of food to be prepared. It’s no wonder that Amish women often get together for a frolic, or a work event that combines socializing with a practical goal. Common frolics include quilting, canning, pie baking and apple sauce making.

Like the Amish, we can get a group of girlfriends together. A simple frolic can help us make multiple meals in short order while enjoying some “girl time.” That’s essentially what I did in September by hosting “Cook Once for a Bunch.” You could do something similar in your home, community center or even in your church’s kitchen – with friends or even your family.

Many recipes are simple enough for young children to make. Start by putting a new twist on Tator Tot Casserole from Freezer Chics, which one of my friends made when we got together in September. During this same get together, I picked up my new “go to” recipe for lasagna. I like this lasagna so much that I’m going to take it Sunday for our community’s annual Boy Scout Thanksgiving potluck. With browned hamburger in my freezer, prep time will be 15 minutes or less! That means I’ll have time to cut up veggies for this adorable Turkey Relish Tray, as well as organize this “notable” Turkey Craft.

Thanksgiving reminds me that I’m so thankful for family, friendships, food and freedom. (Notice that “football” doesn’t top my list.) I’m hopeful that I might enjoy a little quiet time right after dinner on Thanksgiving Day. Perhaps I’ll get a chance to curl up with a novel by one of my favorite Amish authors, Wanda Brunstetter or Beverly Lewis. Reading will remind me how much I really need some girl time. That will make me think about a frolic, which will prompt me to email my friends about a date to “Cook Once for a Bunch.” Yes, my wheels are already turning!

Team Latham

November 18, 2011

Beef, General, Recipes
Latham Hi‑Tech Seeds

Serve Up Soup for Supper This Season
Crock-pot meals are a favorite this time a year: they offer flexibility at meal time since you don’t have to worry about the pot roast burning or the soup boiling dry; you can make hearty meals that will help fuel a hardworking body for hours; and crock pot recipes usually require minimal prep time.

Minimizing time in the kitchen is key for busy farm wives, who drive the combine or haul grain carts during harvest and work in town. They’re also perfect for non-farming mamas like me, who are busy chauffeuring kids between football practice and gymnastics lessons, 4-H meetings and Scout activities.

So, you can imagine how delighted I was when I visited the Nelsen family last week in southern Minnesota last week and came home with two easy-to-make, nutrition-packed recipes. Pasta Fazula Soup is a Nelsen family favorite. Shirley Nelsen got the recipe a few winters ago while visiting her sister in Texas, and it’s become a go-to meal. This meal is such a hit that her son, Patrick, requested she “teach” his fiancée, Jody, how to make it.

“There isn’t much to teaching someone how to make Pasta Fazula Soup,” says Shirley with a smile. “All you really do is dump a bunch of canned items – plus a few fresh ingredients – into a crock pot. It’s a great harvest-time recipe and also freezes well.”

Shirley, who has worked for 27 years at the Hy-Vee food store in Austin, Minn., also told me about a recipe that the store’s nutritionist recently shared with her for Sweet Potatoes with Black Bean Salad. It doesn’t sound like something a Midwest family would traditionally serve at mealtime, but it certainly sounds like a great way to (1) get out of a food rut and (2) provide a satisfying last-minute supper. For those two reasons alone, I believe it’s worth having a few sweet potatoes on hand.

“The fragrant filling of beans and tomatoes adds protein,” writes Jen Haugen, registered dietitian at the Hy-Vee store in Austin, Minn., in The Austin Daily Herald’s food column. “Be sure to eat the potato skin, which is full of fiber, as well.”

Sweet Potatoes with Warm Black Bean Salad

Photo Source: EatingWell.com

Serves 4 (1 potato each)
Active time: 15 minutes
Total time: 25 minutes

Ingredients:
- 4 medium sweet potatoes
- 1, 15-oz. can black beans (rinsed)
- 2 medium tomatoes, diced
- 1 T. extra-virgin olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ¾ tsp. salt
- ¼ c. reduced-fat sour cream
- ¼ cup chopped fresh cilantro
Directions:
1. Prick sweet potatoes with a fork in several places.
2. Microwave on high until tender all the way to the center, 12 to 15 minutes. (Alternatively, bake at 425º for about 1 hour.)
3. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
4. When cool enough to handle, slash each potato lengthwise.
5. Press open to make a well in the center and spoon the bean mixture into the well.
6. Top each with a dollop of sour cream and a sprinkle of cilantro.
Team Latham

October 14, 2011

Beef, General, Recipes, Sides
Latham Hi‑Tech Seeds

Serving Up “Cowboy Caviar” in Honor of the Dayton Rodeo

It’s “Date Night” tonight and “Kids’ Night” tomorrow at the annual Dayton Championship Rodeo in Dayton, Iowa. Load up the truck (mini van or SUV) and head to North Central Iowa for a weekend of affordable family fun at the 74^th annual event. From carnival rides, flea markets and Bingo, there’s sure to be something of interest to everyone!

Nightly performances, at 7:00 Friday through Sunday, will feature bull riding, saddle bronc riding and barrel racing. There will also be a 1:30 p.m. performance on Labor Day.

In addition to performances by some of Pro Rodeo’s top contestants, the Dayton Rodeo will feature special entertainment. This year’s headliners include Serpentine Riders, The Wild Child and Cory Wall. Plus Latham Hi‑Tech Seeds is proud to sponsor Rodeo Announcer of the Year Boyd Polhamus.

“It takes a lot of people, who worked really hard, to make this a great holiday weekend event,” says Latham Hi‑Tech Seeds’ sales manager Jim Heckman, who’s in his third year as chairman of the Dayton Rodeo Committee. “We’re happy to bring contestants, the rodeo committee and the community together.”

Pulling everyone together involves lots of “behind the gates” coordination. That’s why the Dayton Rodeo Committee contracts with Cervi Rodeo Company. “You have to have good bucking horses, bucking bulls and a lot of fighting bulls,” says Mike Cervi, whose family has been in the rodeo stock business for more than 60 years. “You need color in the front and the employees in the back to make it run smoothly.”

Keeping everything running smoothly also includes the chow line! Today Mike Cervi shares with us one of his favorite recipes for Cowboy Caviar. It also sounds like a great recipe to serve this weekend at a get together with family or friends.

Team Latham

September 2, 2011

Beef, General, Recipes
Latham Hi‑Tech Seeds

Grow Fresh Flavor All Year Long

A few years ago I decided to start an herb garden, but it’s not your traditional herb garden. My “garden” is comprised of a plant stand, which I found at a local gardening store, and terracotta pots painted to match. The herbs I selected include: sage, rosemary, thyme, basil and oregano. I also have a habanero pepper in a pot next to the stand.

Although potted herbs are growing in my breezeway now, I can move them indoors when it gets cold. I was motivated to plant this herb garden in anticipation of our family’s canning weekend, which has become an annual event spread over two weeks. It begins when my mother-in-law and I head to the Mennonite Auction Houses. We’ll bid against grocery store buyers and others to get the best price that we can for bulk canner tomatoes, which we’ll use to build up the liquid volume of our sauce.

We’ll come home with a load of tomatoes and other fresh produce including raspberries for jam, gourds for fall décor, pickles for canning, onions and other homegrown veggies.

After returning home from the auction house, we’ll set the tomatoes outside on picnic tables to continue ripening so they’re ready for the canning weekend. The remaining ingredients for our sauce will be picked fresh from our own 30 Roma Tomato plants and our two herb gardens.

The actual recipe for this sauce has been handed down from one generation to the next, so I’m sworn to secrecy! But I will list the ingredients and provide a few directions, so you can try your hand at brewing your own blend of spaghetti sauce.

Webspec Admin

July 14, 2011

Beef, General, Pork, Poultry, Recipes
Latham Hi‑Tech Seeds

Beef Production Has Been This Family’s Tradition for Five Generations

Medberry’s Stone House

Nestled in the rolling hills and green pastures of Clayton County, Iowa, you’ll find Rob and Dawn Medberry’s generational home almost blending into its native landscape.

“The attractive old stone house, erected in 1860 of stone quarried on the farm, still stands staunch and strong. The tall barn, erected in 1864 with a hewn oak frame and stone foundation, stands straight with nary a sag in its roofline,” according to an article printed in a 1967 newspaper that Rob shared with me. More than four decades later, this report is still accurate.

The farmstead was built by James Kerr, who moved from his native Scotland to New York state as a young man. He worked as a bargeman on the Erie Canal before moving to Elgin, Ill., and taking a bride. The young, married couple moved 5 ½ miles north of Volga, Iowa, and stared acquiring farmland. Kerr bought this farm in 1856, just 10 years after Iowa gained its statehood. He was truly a Scottish pioneer, gaining notoriety for his registered Shorthorns and fine horses.

James Kerr’s son, John, took over the farm in 1908. John Kerr’s daughter, Agnes, married Perry Medberry and the young couple became the farm operators in 1924. Rob’s father, Glenn Medberry, was born on the farm and lived there until 1988.

Rob Medberry’s Latham Dealer Sign, with frame built by his son Max. A purple-ribbon award winning 4-H project!

Rob’s family is the fifth generation of Medberry’s to live in the beautifully crafted stone house. He and Dawn will celebrate their 23^rd wedding anniversary on June 11. They’re also the proud parents of four very active children: son Max, 17, is just finishing his junior year of high school; 13-year-old daughter Madelin is a 7^th grader; Maria, age 7, is finishing second grade; and daughter, Mayleigh, is three years old.

Activities on the farm keep the brood busy when school dismisses for the summer. From the time he was old enough to enroll in the program, Max has been active in 4-H. Last summer he earned a purple ribbon at the county fair for his woodworking project, which involved building a frame for his dad’s Latham dealer sign. This summer Max is showing a steer at the county fair, and Madelin is showing a heifer. Both of them have also entered a Pen of 3, which will be judged according to feed efficiency and cost of gain, as well as for amount of back fat and length of ribeye.

Rob Medberry and part of his cattle herd.

Raising beef is a natural in this part of the state, where pastureland and forage is abundant in the hillside. The Medberrys have 70 cow-calf pairs plus 110 feeder cattle. They also plant Latham® Hi‑Tech Hybrids and Soybeans.

Rob is in his first season as a Latham® dealer and says he’s enjoying it. “Nick Benson (Latham’s regional sales manager here and corn product specialist for the west) knows the products and is great at placing them in these soils,” says Rob. “I don’t have to worry about product performance because Latham has developed a reputation for quality. And, the people are just great to work with.”

With chores and field work, plus a household of busy children, the Medberrys rely on quick fixes and kid-friendly meals like this recipe for Sloppy Joes. It’s a crowd pleaser for all ages!

Team Latham

May 27, 2011

Beef, General, Recipes