By Kilah Hemesath, Latham Hi‑Tech Seeds Marketing Intern

Everyone has his or her favorite holiday cookies passed down from year to year. Holiday cookies can be as unique or original as you want. You could even put a new twist on an old recipe to switch it up! I encourage you to take a look at these recipes to give your taste buds a taste of new!

1. Chocolate Andes Mint Cookie
   

Do you love chocolate? What about the fresh taste of mint? Why not put them together in a recipe! This recipe is one that has been adapted from year to year, and I’m happy to say my mom and I now have it down pat! I think these are best right out of the oven. Your mouth will be overwhelmed with the perfect combination of chocolate and mint in consolidation with a chewy cookie that will leave you reaching the pan for another one!

2 eggs

2/3 c. butter

2/3 c. margarine

1 c. sugar

1 c. brown sugar

2 tsp. vanilla

¼ c. cocoa

3 ¼ c. flour

1 tsp. salt

1 tsp. soda

2 packages of Andes Mints, halved

Combine butter, margarine and sugars until smooth and well blended. Add eggs, vanilla and cocoa, mix well. Mix in salt and soda. Stir in flour. Drop cookies onto baking sheet, bake at 350º F on bottom shelf for 7 minutes. Then, take the pan out of the oven and quickly add one halved candy to the top/cookie. Place back into the oven on the top shelf for 3-6 minutes, or until done. Once removed from oven, use a toothpick to mix the green mint and brown chocolate colors together. 

2. Cookie Dough Sugar Cookies
   

Don’t let the title fool you, these are not your normal, “cakey” sugar cookies. This recipe includes cream cheese and no baking soda, resulting in a delicate and delicious sweet sugar cookie. They are fun and easy to make with friends or family, making a memorable bonding activity! You won’t regret trying this recipe…it might even turn in to one of your favorites!

3 ½ c. flour

1 tsp. baking powder

1 c. butter

1 (8 oz.) pkg. cream cheese

2 c. sugar

1 egg

1 tsp. vanilla

¼ tsp. almond extract

Beat butter, cream cheese, sugar and egg together. Add flour, baking powder and flavorings. Cool in the refrigerator for at least 2 hours. Roll out dough onto the table with flour and cut cookies out. Bake at 325º. Note, watch the cookies closely, as they are done quickly!

Frosting:

Mix 2 tablespoons of milk with ½ tsp. of almond extract. Add 1 1/3 cups of powdered sugar, mixing in by 1/3 cup at a time until desired consistency is reached.

3. Peanut Butter Chocolate Star
   

Last, but certainly not least, is the peanut butter chocolate star. This is a staple cookie of holidays everywhere. The result of this recipe is a very light and soft cookie with a pleasant taste of peanut butter accompanied with a chocolate star. You can even replace the chocolate star with red and green M&M’s, peanut butter chips or caramel filled kisses!

1 ¾ c. flour

1 tsp. baking soda

½ tsp. salt

½ c. shortening

½ c. peanut butter

½ c. sugar

½ c. brown sugar

1 egg

1 Tbsp. milk

1 tsp. vanilla

Cream shortening and peanut butter, and gradually add sugars until mixture is light and fluffy. Add egg, milk and vanilla, and beat well. Blend in flour, soda and salt gradually and mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375º for 8 minutes. Remove from oven and place solid milk chocolate star  on top, pressing down so the cookies cracks around edge. Return to oven and bake for 2-5 minutes longer.

Earlier this summer I was given a copy of The Dairy Good Cookbook, courtesy of the Midwest Dairy Association, to share with my blog readers. I didn’t give it away during June Dairy Month or July Ice Cream Month. I finally forced myself to part with it yesterday on “National Just Because Day”!

Honestly, I’ve had a hard time parting with my copy. If you get your hands on this cookbook, I believe you’ll see why. Each page showcases beautiful photographs and stories about real U.S. dairy farmers from California to Vermont. The chapters and recipes in this cookbook are aligned with a typical day on a farm from Sunrise Breakfast to After Chore Snacks and Sundown Suppers.

There is even information about different breeds of dairy cattle, such as country of origin and strengths of each particular breed. Did you know that Brown Swiss are the oldest dairy breed, dating back to 4000 B.C.? They produce milk with high butterfat and protein content, which appeals to butter and cheese-makers. I especially enjoyed reading about the “Wow Cows” of each breed. For example, Snickerdoodle is the most decorated Brown Swiss of all time. She’s been named Grand Champion of her breed six times at the World Dairy Expo in Wisconsin. She also has been named the Supreme Champion, or best of all dairy breed, at the Expo plus she finished second overall two other times.

I honestly wanted to keep reading – and turning the pages for the next human interest story or cow feature article. I learned a great deal, but I didn’t feel like I was reading a textbook. In fact, I’d like to try every single recipe in the book! (I even toyed with the idea of channeling Julie in the movie, Julie and Julia. I could blog about each recipe as I made it… these recipes are certain to be easier than anything Julia Childs would have made.)

The subtitle of this cookbook is “Everyday comfort food from America’s dairy farm families,” and it lives up to its name! The ingredients listed are those that I can find in my local grocery story. However, the recipes put a new twist on traditional farm family fare like BBQ Chicken and Veggie Packets, Pumpkin Date Stack Cake with Mascarpone Frosting and Apricot-Dijon Pork Chops with Potato Pancakes and Herbed Sour Cream. YUM! Doesn’t this just make you look forward to fall?

In anticipation of autumn, I decided to share with you one recipe from The Dairy Good Cookbook that would make a great after school snack for your kids or an energizing snack for your harvest crew. Plus, it requires only three ingredients. What’s not to love about a recipe that’s both simple and delicious?

P.S. Click here for 10 Good Reasons this “Down to Earth Dietician” says you should pick up your own copy of The Dairy Good Cookbook.

Guest post by Darcy Maulsby

Not many people take up cooking at age 80, but it made perfect sense for Marvin Meyer. There’s just one problem, says this retired farmer, community leader and innovator who lives on the same Sheffield-area farm where he was born in 1925.

“While I like figuring things out, I’d also like to get a good night’s sleep and not always be dreaming about ways to innovate!” said Meyer, 90, who lives in the house he built in 1951 on his family’s Century Farm east of Sheffield.

The ability to figure things out has long defined Meyer, who worked at Sukup Manufacturing in Sheffield for 17 years. “When I started fixing my own meals about 10 years ago, I could hardly boil water,” said Meyer, who began developing his culinary skills after his wife, Anna Mae, moved to a local care center. “I’ve really surprised myself by learning to do all this cooking, which I enjoy.”

Working smarter, not harder
Meyer also enjoys reminiscing when he’s not cooking, tending his garden or baking his famous Chocolate Crinkle Cookies that he takes to the care center when he visits Anna Mae.

“I was always been interested in making things and finding a better way to get jobs done,” said Meyer, who farmed with his older brother, Paul, after graduating from Sheffield High School in 1942.

Years ago Meyer rigged up a small motor, crank, sewing machine belt and tricycle wheel to churn butter. Then there was the time in the mid-1940s when he saw a welder for sale in Popular Mechanics magazine.

“My dad helped me order my own welder, which was shipped by rail to the Sheffield elevator,” recalled Meyer, who used the welder to fix things for the neighbors. “I still have that welder back in the shed. “

Dad traded 60 sheep for a tractor
Innovation is a trait that runs in the family, said Meyer, who recalled how his father, George, purchased a WC Allis Chalmers in 1937, complete with a power lift to raise and lower implements. The tractor, cultivator and plow cost about $1,000 from a local implement dealer, who took in 60 sheep on trade from George to help pay the bill.

A progressive farmer, George was one of the first in his neighborhood to have a single-row corn picker pulled by horses, added Meyer, who can remember when Sheffield boasted an Allis Chalmers dealership, an International Harvester implement store, four filling stations, three banks, four grocery stores, a shoe repair shop, jewelry store and department store.

It was a great day when electricity came to the farm in 1938, Meyer noted. “Some of the first things we got were an electric milking machine, an electric washing machine and an electric motor on the cream separator. Electricity cost $3.50 for 40 kilowatts, and Dad said he didn’t want us to use any more than that.”

Don’t think too small
Through all the changes he’s seen, Meyer remains connected to the community he’s called home for 90 years.

He served on the board of the ag cooperative in Sheffield for 17 years, including seven years as board president. A few years ago he served as the co-chair of Relay for Life in Sheffield. “I’ve survived colon cancer twice, along with a double bypass,” said Meyer, who has had high blood pressure since he was in high school. “I just keep bouncing back.”

What’s his secret? Don’t think too small, advised Meyer, who continues to dream big and challenge himself. “Life is just plain good.”

“Dish This!” is a competition held annually during the Franklin County Fair in which 4-H members showcase Iowa-grown food products. Contest categories include: Appetizer / Snack, Salad / Side Dish, Main Dish, Bread and Desserts.

One might think a member of the county’s Kitchen Krew 4-H specialty club would have an advantage of the competition, but don’t be so quick to assume! Ben Reinke, a second year member of the Outdoor Adventures 4-H Club, swept yesterday’s “Dish This!” competition at the Franklin County (Iowa) Fair. He won a purple ribbon in each category he entered: Desserts, Entrée and Breads. He earned a fourth purple ribbon for Best Overall Dish in the Junior division with his ham balls. 

In addition to ham balls, Ben made Apple Cinnamon Rolls and Peach Ice Cream. “I thought of what my favorite meals were and then picked dishes based on that had the most Iowa grown products,” he said.

The peach ice cream, appropriately enough, came from a Ben & Jerry’s® cookbook. Not many people associate Iowa with peaches, so this recipe helps draw attention to the fact that are peaches grow here. However, Ben explained he had to use Georgia peaches for this competition because Iowa peaches are not yet ready. His peach ice cream recipe also incorporates the Iowa food products of cream, milk and eggs. In fact, Ben raises his own farm-fresh eggs.

Not only is this dessert recipe delicious, but all the ingredients are easy to find. You can treat an entire family to homemade ice cream for a total cost of $5.25, which Ben calculated is just $0.65 per serving. Today Ben has allowed us to share his favorite ice cream recipe on TheFieldPosition.

This was the first year Ben took any 4-H projects to the fair, and he spent countless hours preparing them. His efforts were rewarded when his educational poster about Farm Fresh Chicken Eggs was selected for the Iowa State Fair. His Wheat poster/exhibit project was considered for state fair. He also won blue ribbons for a patch quilt that his grandma helped him make from blue jeans and for a welded garden art flower.

Enjoy some of the best foods from the county fair at home. July is National Ice Cream month after all! Ben’s peach ice cream is featured below. Click here for more ice cream dessert recipes:

• Buster Bar Dessert
• Rice Krispies Ice Cream Dessert
• Ritz Cracker Ice Cream Dessert

Time-Saving Tip… Scroll to the very end of each post above to find the featured recipe.

Most seniors spend their last year of college, polishing their interview skills and pressing their suits. But Jennifer Holle and her husband, Andrew, spent their senior year meeting with financial analysts, bankers and architects as they pursued their dream of owning a dairy farm.

“We were trying to decide whether to expand the 125-milk cow facility to support two families or to build a brand-new one,” says Jennifer. “During that process, our banker called and asked if we’d be interested in looking at a foreclosed dairy farm that was about 45 miles away from the family dairy in New Salem. So we loaded up the pickup and took a ‘tour.’ The foreclosed dairy farm was basically an empty-shell of a facility, but its 36-stall rotary parlor was a huge upside. We then shifted gears and decided to move my husband’s 4th generation dairy farm to Mandan and expand to 600 milk cows.”

So how does a self-described “city-girl” with bachelor’s degree in Equine Industries Management fit into a dairy operation? Jennifer grew up in a North Dakota town of about 1,800 people where her father was a Lutheran minister. Most of her friends lived on farms where they raised beef cattle and row crops, so she had spent a great deal of her childhood on farms. Plus, she spent many weekends helping at the Holle family dairy throughout her college years.

“I started dating my husband early into our freshman year at University Of Minnesota-Crookston,” says Jennifer. “I knew from Day 1 that he was going to move back to his family’s generational dairy farm and farm with his father. Farming is in his blood, and it’s his ultimate dream in life. On the weekends, we would make the 5-hour drive back to his farm. I would spend the weekend helping Andrew. If he was cleaning barns, I would open the gates so he didn’t have to get out of the bobcat. If he was milking, I would help him milk or bring in the cows for him.”

When Andrew and Jennifer bought Northern Lights Dairy in 2003, she says she continued being his “helper.” Then she climbed up the ladder of responsibility to parts-runner. When they moved into the new facility, she started working in the milking parlor full-time because they were milking three times daily. She says she even kept milking full-time with a baby on her back.

“I did every job on the farm that you can imagine. I climbed the responsibility ladder before falling into my niche,” says Jennifer. “When the calf barn was experiencing death loss that was higher than we wanted to accept about 4 years ago, my husband basically asked me to manage the calf program. It’s a natural position for me because a baby is a baby whether it is a horse or a cow.  And as a mom, I have a sixth sense for animals that are not feeling well or just need a little extra attention.”

Jennifer oversees all calves from newborn to breeding. In addition to serving as calf manager, Jennifer serves as office manager. She handles the farm’s daily paperwork, keeps daily records for cows and calves, plus handles employee training. The one duty that takes more time than Jennifer imagined is serving as the family dairy’s public relations specialist. She gives group tours, grants media interviews, writes blogs/articles, and plans their bi-annual “Breakfast on the Farm.” In addition, Jennifer still runs for parts or does whatever else is needed on any given day like sorting heifers.

“When I sit back and think about what I really love about living on a dairy farm, it’s the fact that I always dreamed of being a wife and a mom. Being a farmer allows me to work with my family, and I get to watch them grow and thrive every single day! My husband and I are basically inseparable, and I absolutely LOVE that!  We all eat, sleep, work, play, breathe, and grow together side-by-side.”

She says, “We really believe in letting children experience life so from a very young age, so they have helped us do all aspects of the dairy.” From the time they were babies, they were bouncing on the floor of the tractor in their baby seats. They help vaccinate the cows, and they know how to move heifers safely. They help calves be born. They all have their stethoscopes on to help Andrew ‘ping’ a cow to evaluate a DA.” (A displaced abomasum is when one of the cow’s four stomachs twists. To diagnose it, you thump on the side of the cow. If you hear a “ping” through the stethoscope, then the stomach has twisted and surgery is needed to fix it.)

“There is no better place than a farm for kids to learn life’s lessons,” adds Jennifer. “They learn to value and respect life. They learn how to accept loss when a crop fails or their favorite dog dies. They learn to appreciate teamwork and to respect employees because we all depend on each other. They learn the circle of life and all its aspects.  There is so much value in growing up on a farm that it is really hard to put it into words, but there is no place I would rather be than raising my family on the farm.”

“The blessings of living this life are so many that I have an extremely hard time putting them into words or even writing them down so that people can understand.  How do you express how it feels the very first time you catch a calf as she’s being born?  How do you put into words what it feels like to as you’re fighting to keep a sick animal alive for hours – and everything you do is futile because you see the life fade from its eyes?  How do you talk about the overwhelming sense of pride you feel when watching your son learn to drive a tractor and a smile is beaming across his face?  How can you explain the overwhelming heartbreak when so much snow accumulated on the barn roof during a blizzard that beams started breaking and one-fourth of your barn falls down?”

“This farm is not just job. This is our livelihood. This is our dream. This is our heart and soul poured into every aspect of it. It has our blood, our sweat, and many of our tears wrapped around our laughter, our cheers, and our immeasurable joy!  To say that it is all worth it is a complete understatement… instead I will say, this is what I born to do.”

To be continued…

Be sure to check out Part II of this story Monday on TheFieldPosition.com!

In the meantime, check out this delicious dairy recipe from Northern Lights Dairy.

Just as the expression “to sail the seven seas” signified nautical skill in ancient time, the 7 Cs Dairy in South Central Minnesota has charted its own course.

“A 4-H project gone wild!” is how Christina (Tina) Vinkemeier describes her family’s dairy operation in Norwood Young America. Her husband, Jeff, grew up on his family’s dairy farm that was homesteaded in 1860. Fast forward nearly 20 years and now the operation has nearly doubled as their six children have become involved with 4-H and the family dairy.

Here’s a breakdown of everyone’s involvement:

• Oldest daughter, 24-year-old Courtney, has her own hobby farm where she raises horses and fainting goats. She and her fiancé have a 5-year-old daughter and a 2-year-old son.
• Daughter Carley 18, helps Jeff do the evening milkings. They milk 125 cows in a double 4 step up parlor. She’s also responsible for registering all the cattle. (Side bar: Carley just graduated high school. This fall she will attend Northeast Iowa Community College in Calmar for Dairy Science and Ag Business­, so 7 Cs is looking to hire a full-time milker.)
• Sixteen-year-old twins, Collin and Caleb, are relief milkers when Carley or Jeff needs to be gone. They both work for neighboring dairies, plus they help Jeff with breeding cows and doing field work.
• Canton, 12, is the first one to check on the newborn calves. He enjoys feeding the calves and also helps milk when his older brothers aren’t available.
• Cadee, 11, likes to help Carley milk and feed calves.

Jeff was milking grade Holsteins when he and Tina moved onto the home place in 1997. Now their herd includes mostly crossbreds along with registered cows of several breeds including Brown Swiss, Jersey, Guernsey, Milking Shorthorn and Ayrshire. Because their children have developed preferences for certain dairy breeds, the family had farm shirts made that read, “Add some color to your barn.”

Carley and Cadee have Jersey cattle. Caleb has his own Ayrshire cows. Collin likes the Brown Swiss, Milking Shorthorn, Jersey and Guernsey. Canton enjoys showing all breeds, but he owns Ayrshire. Cadee also enjoys showing. She showed her first spring calf when she was just 3 and couldn’t wait to join the Benton Hilltoppers 4-H Club with her siblings.

When I asked them what they enjoyed most about 4-H, the Vinkemeier children told me showing cattle and dairy judging. Last year Carley, Collin & Caleb were on a 4-H dairy judging team with Jeni Haler, who is currently serving as Princess Kay of the Milky Way. With Jeff as their coach, they placed second in the state in 2014 and earned a national trip to Harrisburg where they placed third.

“We hope at least one of our kids will want to continue this legacy,” says Tina. “Regardless of what they decide to do in the future, they’ve learned life-long lessons working on our family dairy.”

Tina said that although she grew up in town, she really enjoys raising her family in the country. She says her children learn how to prioritize at a young age. They’ve developed a strong work ethic. They’ve learned how to work together, and they’ve learned how to answer questions about how food is produced.

So what do these dairy farmers wish consumers understood about milk production? Carley, one of 12 finalists for 2015 Minnesota Princess Kay of the Milky Way, was the first to respond by saying, “I really wish they understood how well we treat our animals.”

Jeff added, “My dad always said, ‘You take care of the cows and they’ll take care of you’.”

Tina said, “There are so many misconceptions about hormones in milk, the use of antibiotics and GMOs. BST is a naturally occurring hormone in milk. We only use antibiotics when our animals are sick, and the milk from animals under treatment does not get consumed. There are 17 milk tests, so there’s no chance of antibiotics being in milk that gets sold in a store.”

Got questions about milk? Talk directly to dairy farmers like the Vinkemeiers. You can reach out to other farmers across the U.S. by finding Common Ground. In addition, Best Food Facts provides answers from experts to the most frequently asked questions. There are many resources available to help you get the “Real” facts on dairy products, so you can feel comfortable making dairy a part of your family’s diet.

Today the Vinkemeiers are sharing a few of their family’s favorite recipes with us.

Author and pie baker extraordinaire Beth Howard was right when she said you can create peace with a piece of pie. It’s been six weeks since we lost Amy Hild, a valued member of Latham Hi‑Tech Seeds’ marketing team, in a tragic automobile accident. It’s hard to feel like smiling when there’s a pit in your stomach and an emptiness in your soul that’s indescribable.

 

But thanks to a small group of positive women, there’s joy in my heart today. Yesterday four members of the North Iowa Bloggers and I road-tripped about two hours south to accept an invitation for a baking class from Cristen Clark, a national award-winning cook and baker. The idea originated from a post by blogger Jennifer Flaa entitled, “Baking Feelings into Pies.”  

I spent a perfect day in the kitchen filled with positive women. (BTW, my experience yesterday reminded me the title to a book I greatly enjoyed. Click here if you’d like to learn more about it.) Even the most seasoned bakers in our group learned from one another.

A few of the tips and tricks I want to remember include:

1. “Fat is where it’s at!” (Fat adds flavor to hamburgers. It also makes pie crust delicious and flakey. Use butter or lard; it’s a personal preference.)
2. When mixing up the pie filling, zest half a fresh lemon peel into the sugar. (“Perfume the sugar.” Words alone cannot explain how delicious this smells. You must experience it yourself!)
3. Squeeze the juice from the half of lemon over your fruit, even fresh pears, as you mix the filling.
4. Use Tapioca (in place of flour) as a thickener.
5. A cake lifter helps prevent crust from sticking to the counter top. Continually shower flour (as opposed to “blizzard”) onto the counter top to prevent the crust from sticking.
6. Also use the scraper to keep your rolling pin clean to avoid putting dents in your crust.
7. “Thick strips are in” when making lattice top pie. Slide your pastry cutter or pizza cutter along a metal ruler to keep the strips straight.
8. Once your crust is in place, be sure to brush on the egg wash.
9. Wrap pie plate with a ring of foil to prevent the edges of the crust from getting too brown or burning. While my mom taught me to cover the edges with foil, I have to admit that I had trouble keeping the foil ON the crust. The ring is the trick! NOTE: Put the foil ring around your pie BEFORE placing it in the over to avoid burning your fingers.
10. Once you bake the pie, let it cool for 4 hours before cutting into it. Talk about temptation… who can look at pie that long without sneaking a bite? (Fortunately, I baked my pie an hour before bed time. I woke to a cool pie – perfect for breakfast!)

P.S. Pull tabs on the ends of cling wrap help secure the roll and make it easier to dispense without the saran clinging to itself. Seriously, who knew?! That tip alone might have been worth the drive.

Because it’s Friday on TheFieldPosition.com, I’m sharing with you the recipe I used to bake blueberry pie yesterday. I have to confess that I was having “pie envy” as I watched Pear Pie being assembled, and I can’t wait to try my own hand at it very soon. Click here for the recipes Cristen uses for pie crust and $3,000 Pear Pie.

Farmer ingenuity led Jerry Miller of Deering, ND, to start his own business. This third generation farmer couldn’t find a provider for the type of fertility program he was interested in using, so he founded AgriTec.

“AgriTec looks for high quality, cost-effective products that are biologically superior,” says Jerry. “We want to be the one stop for all the products and services a farmer needs to have a successful growing season, so we also sell seed.”

Desiring to work with a family-owned seed company that offers a broad and deep lineup, last year Jerry and his wife, Dana, planted Latham® brand soybeans on their own farm. Impressed by the high quality and performance – with yield gains as high as 10 bushels per acre over the competition – the Millers decided to make Latham products available to their customers for the 2015 planting season.

Saving time, reducing risk, simplifying decisions and providing options are shared promises of Latham Hi‑Tech Seeds and AgriTec. AgriTec strives to provide unequalled service including: custom fertilizer blending, chemical and seed sales, seed treatment, plus custom application of dry and liquid fertilizers and chemicals, both on the ground and aerial.  Soil testing, prescription farming services and agronomy consultation also are offered.

“We enjoy working with everyone at Latham because, although they are personable and friendly, they are also very professional and competent,” says Dana. “Information, orders, deliveries and questions are all addressed with precision.  Dealings are stress free and accurate.”

Raised in a small town in central Saskatchewan, Canada, Dana came to North Dakota for college. She earned a bachelor degree in deaf education and a master’s degree in special education diagnostics from Minot State University. She had served as diagnostic team coordinator for Minot State University but left her job in 1996 to help with Agri-Tec.

In addition to growing a business, Jerry and Dana have raised their three children on the same farm where Jerry grew up. Their 21-year-old son, Jory, will graduate in May from the University of North Dakota (UND) with a degree in Marketing and Communications. He interned with the North Dakota State Fair in 2014 and is very involved with his fraternity and philanthropy projects.

The Miller’s oldest daughter Kali, 19, is in her first year at UND. She’s planning to pursue a career in the medical field.  Kali was an active 4-H member, and in 2014, she won the state 4-H horse judging competition in Fargo.

Judging horses is a passion Kali shares with her 15-year-old sister, Shay. A freshman at Surrey High School, Shay is active in volleyball, basketball, track and student council.  She also is very active in 4-H. She enjoys showing horses including: Western riding, English riding and games, such as barrels and poles.

Shay and Kali have participated in Hippology contests and were important parts of the team representing North Dakota at the national competition last month at the National Western Stock Show. In March 2014, the Miller sisters along with teammate Kara Scheresky competed in the state 4-H judging competition in Fargo. They took first place in horse judging and were invited to judge at the Western National Roundup in Denver, Colorado. More than 900 youth from 33 states plus Alberta, Canada attended the Roundup from January 8-11, 2015, and the North Dakota team proudly placed fifth overall.

Although Dana wasn’t raised on a farm, she says she’s enjoyed raising her children on a farm where they can pursue their own interests. Growing up on a family farm has also taught them responsibility, she says.

“Our children enjoy the quietness and the open spaces of the farm. They spend a lot of time in the barn with their animals,” adds Dana. “Our girls can be found all summer long with their horses. They have learned independence, responsibility and compassion from owning and caring for animals.”

Caring for livestock and running an agribusiness, plus attending extracurricular activities, means there’s limited time to spend in the kitchen. Dana enjoys recipes that are quick and easy. Today she’s sharing a favorite recipe for Easy Lemon Bars, which is like a vacation for your taste buds.

The holiday season is rich in tradition. So many family Christmas traditions are related to food! We look forward to our annual meals, whether its oyster stew on Christmas Eve or beef tenderloin with Béarnaise sauce with a side of scalloped oysters on Christmas Day.

In response to a post by Latham Hi‑Tech Seeds on Facebook, customers and friends shared with us some of their family’s favorite holiday foods including: potato soup, squash casserole, cheesy creamed corn and spaghetti with homemade sauce. We definitely connote certain foods with special occasions. The taste and smell of certain foods can bring back beautiful memories and help us remember special people.

Dried fruits and nuts reminds me of my late grandma baking stollen on a few occasions while visiting me and my parents. My husband associates the smell of popcorn with his grandmother. Each year Evelyn Latham, wife of company founder Willard Latham, was known for making Christmas special for her 12 grandchildren with homemade popcorn balls and ice cream dessert.

As a family-owned company, Latham Hi‑Tech Seeds’ is rooted in tradition. Right after Thanksgiving we put up the company tree in the lobby of our office, and each employee hangs the ornament with his/her name on it. We also enjoy a holiday potluck, and this potluck is like no other! Of course, we have to find new ways to celebrate Christmas in 2020 due to COVID-19, but we hope the potluck will be able to pick back up next year!

Each year there is such an abundance of food that we set up separate “buffet” tables for desserts, salads and hot dishes including pork loin, meatballs and cheeseburger soup. We were joking (at least I think we were) that it needs to become a two-day affair just so we have a chance to sample it all!

No matter how full we are, we still find room for sweets. Two of the most popular desserts we’ve had are mini Christmas Tree Cakes, which is the perfect size when you just want a little something sweet, and a beautifully decorated Yule Log.

The level of detail put into the frosting “bark” was impressive, and it certainly sparked an interesting dinnertime conversation. Some of our younger team members hadn’t heard of the word, “Yule.” Others weren’t familiar with the term “yule log.” Because I was a little curious about the history of the yule log, I did a little research and decided to share my findings on today’s blog.

“Yule” has several suggested origins, dating back to pagan religious festivals. The Old English word was geõla. The Old Norse word jõl. The Anglo-Saxon word for the Winter Solstice festival was lul, meaning “wheel” since old almanacs represented the Yule with a wheel. An important “turning point” in each year is Winter Solstice, which is the shortest day of the year and also the beginning of more daylight hours.

The Yule Log was originally an entire tree that was carefully chosen and brought into the house with great ceremony. The largest end of the log was placed into the hearth, while the rest of the tree stuck out into the room and was slowly fed into the fire throughout the Twelve Days of Christmas.

The Yule log tradition had been adapted throughout the years and varies by region. In parts of France, the whole family helps cut the log and a little bit is burned each night. If any of the log is left after Twelfth Night, it is kept safe until the next year. In some parts of Holland, the “leftover” log had to be stored under a bed until the following Winter Solstice. In some eastern European countries, the tree was cut down Christmas Eve morning and lit that evening. In the United Kingdom, the log was dried out and the bark was removed before it was brought into the house for burning.

Now that many homes have central heat, few people have wood-burning fireplaces. I’m guessing the Yule log is one holiday tradition that isn’t widely practiced anymore. After reading about its history, however, I’m inclined to adapt a new tradition for our family. We have a real Christmas tree, which could be chopped up in January and then enjoyed throughout the summer as a campfire. I learned that sprinkling different chemicals on a log will create different colored flames:

Potassium Nitrate	Violet
Barium Nitrate	Apple Green
Borax	Vivid Green
Copper Sulphate	Blue
Table Salt	Bright Yellow

In honor of the Yule Log tradition, we are sharing a treasured recipe for the festive sponge cake.