Math has never my favorite subject. Honestly, the only way I’ve ever really enjoyed working with fractions is by measuring ingredients in my kitchen. Yet there is a group of math-loving Americans who celebrate Pi Day in commemoration of the mathematical constant of a circle’s circumference to its diameter, known as π (pi), 3.14 or 3/14.
When I think of a circle’s circumference, I think of a pie plate. Pie plates make me think of…
There are just so many ways to enjoy pie! That’s why, at Latham Hi‑Tech Seeds, we’ll be celebrating the 14th of March as “Pi(e) Day.” Join our celebration by sharing your favorite pie recipes with us!
What’s better than muffins hot from the oven on a cold, winter’s day? I adore muffins, so today I’m sharing with you a recipe that I’ve been wanting to try since last fall. Perhaps I’ll get around to it this weekend!
Do Your Heart Some Good & Practice Random Acts of Kindness
Since today is National Wear Red Day® and Valentine’s Day is literally one week away, today on TheFieldPosition we’re providing ideas and activities that will “do your heart some good.”
If you forgot to wear your red power tie or lipstick today, no problem! You still have 21 more days to “Go Red.” The entire month of February is National Heart Month to draw nationwide attention to the fact that heart disease, which was long thought to be a “man’s disease,” is the # 1 killer of women. Did you know that heart disease claiming more lives in the U.S. than all forms of cancer combined?
“Giving to othersmakes them happy and in turn it makes you happy,” says American Gothic Pie Lady Beth Howard. Find peace by serving up a few slices for your loved ones. Even if baking isn’t part of your plans this weekend, you can others’ spirits and your own during Random Acts of Kindness Week, Feb. 10-16. Iowa farmer and author of the Corn, Beans, Pigs & Kids blog, Val Plagge, offers 10 ideas to Beat the Winter Blues such as sending a handwritten “just because” note to friends or family members.
Next Saturday morning I’ll likely be whipping up a batch of Heart-Shaped Pancakes for my family because that’s been a valentine tradition for the past 10 years at our house. Apparently nothing says “I love you” like hot cakes with a side of bacon!
To make this recipe, I used a box mix (haven’t found a homemade recipe that tastes any better than the box, so why make it so hard) :). Then I just put the batter into mini cupcake liners placed in a regular cupcake tin, so they probably expanded wider than a normal mini cupcake tin. That wasn’t intentional, I just didn’t have the right tin.
To decorate mini trees, load frosting in a piping bag and use a star tip. (Confession- I also didn’t have any piping bags on hand. So I used a quart Ziploc back and poked a small hole in the corner for the tip to go through. Worked just fine : ) ) Start on the outside “ring” of the cupcake and work your way in, layering higher until you’ve reached a tree shape. The secret is in the consistency of your frosting. Frosting from a can is not stiff enough to layer, so if you’ve attempted shaping with that type of icing before and it eventually “melted” into a pile, that’s why. Then add sprinkles of your choice and be proud of your mini tree creation!
Why settle for ordinary when you can enjoy an extraordinary weekend?
Join us, September 27-29, for the grand opening of Enchanted Acres in Sheffield, Iowa! Have a blast firing our new pumpkin cannon. Treat yourself at our new Snack Shack. Spice up your Saturday with an “Easy as Pie” baking class.
10 am and 1 pm classes on Pumpkin Pie Baking by Cathy Carlson of Cathy’s Country Cook’n, Hampton
10 am to 1 pm – Train Rides on the GBO Railroad
11 am to 1 pm – Face painting by Pamela Warwick
1 pm to 3 pm – Pedal Tractor Pull
BBQ Sandwiches served from 11 am to 6 pm by Wholly Smoke of Dows
Sunday, Sept. 28, from 2 to 4 pm
Pumpkin Painting Class by Pamela Warwick
Wine Tasting by Ridge Stone
Texas-Style Music Jam by Don Wrolson and friends
Pick your own pumpkins from the 20-plus varieties grown on site. Take a walk through the woods and take time to smell the wildflowers. Play on the tire swings… Let your inner child out! Relax and unwind as you experience some carefree country moments with your family.
At Enchanted Acres, we’re looking forward to hosting regular Friday Family Fun Nights including Pizza in the Patch on Oct. 4 and Pet Costume Night on Oct. 18. Throughout the fall we are planning craft workshops including glitter pumpkins, mod podge pumpkins, and of course, pumpkin carving. Visit our website for a schedule of events.
There are literally 31+ reasons to celebrate the month of October. October is National (insert something wonderful here) month including:
Buy your baking apples and pie pumpkins this weekend at Enchanted Acres, located just two miles east of I-35 in rural Sheffield. Just look for the enormous enchanted pumpkin and magical red barn on the south side of the road. Visit EnchantedAcresIowa.com for directions and more details, and remember to “like” us on Facebook!
Aaron Wenger is proud to be the fifth generation to live on this century farm just southeast of Elgin, nestled in between the beautiful rolling hills of northeast Iowa. But, he took the most unusual road to get home.
As a child of a career military officer, Aaron spent his childhood moving from place to place. His two brothers and he moved all over the nation, living in a total of eight different states. One constant was spending summers in Fayette County, Iowa, where he stayed in his grandmother’s large farmhouse and helped his uncles farm. Helping with farm work gave him a sense of accomplishment at the end of the day and connected him to the land and the people here.
That’s why, after graduating from Tipton Rosemark Academy in Memphis, Tennesee, Aaron knew he was going to make his way to the Midwest. He accepted a partial football scholarship at Southeast Missouri State in Cape Girardeau, where he played linebacker.
“I really enjoyed playing football,” says Aaron. “As an athlete, I liked competing. I liked challenging myself physically and mentally.”
Aaron loved belonging to the team and the experience of college football, but he felt the urge to look toward the future and decided to transfer to Iowa State University (ISU) in Ames. Friends and cousins were attending ISU already, so adjusting to a new college was pretty easy for Aaron.
After graduating in December 2008 with a bachelor’s degree in Ag Studies, Aaron worked for a farmer in Central Iowa for two years. He used this time to build connections in Fayette County and plan a transition to his grandparents’ farm.
Aaron’s uncle was willing to help him begin farming. Aaron provided labor on his uncle’s farm in exchange for the use of his uncle’s equipment. An agreement was also reached with his Grandma Wenger to move into her farmhouse, which allowed Aaron and his wife, Kali (Kay-lee) to start making that house their home put putting their own touches inside.
There have been a few changes since Aaron and Kali were married in December 2010. Aaron’s grandmother now enjoys living in town. Aaron and Kali are adjusting to parenthood as their son, Broc, will soon be 8 months old. Also this spring, they decided to build a hog building to diversify their operation and spread out the risk of farming.
It had been 30 years since pork had been produced on the Wenger farm, so it took a great deal of work to get ready for the first group of pigs. Aaron built a new wean-to-finish barn. When many Iowa farmers were concentrating on getting spring field work and their crops planted, Aaron was juggling a workload that also included disinfecting buildings before his second group of hogs arrived.
Fortunately, Aaron has the support of his wife. Kali, a native of Parkersburg, Iowa, grew up on a dairy farm. Her grandpa started milking and her dad operated the dairy until 1997 when he entered the hog business.
“Raising hogs was a family effort,” says Kali. “We worked together. My parents made working fun, and it certainly helped all of us kids develop a strong work ethic.”
After graduating from high school, Kali earned an associate’s degree in child development from Hawkeye Community College in Waterloo. She then transferred to Upper Iowa University in Des Moines where she completed a bachelor’s degree in early childhood education. Now she puts her background and experience to work as the preschool director and teacher of the 4- and 5-year olds at Valley of Elgin.
Aaron and Kali are looking forward to raising their children on the farm where they can gain an appreciation of caring for the land, nurturing crops and growing food to help feed the world. They’re proud to make their home in Elgin, the little Switzerland of Iowa, where the hills are alive with the sounds of bawling calves, snorting pigs and powerful tractors. It’s where roots run deep and friendships are formed.
It was Aaron’s friendship with corn product specialist / regional sales manager Nick Benson that drew him to Latham Hi‑Tech Seeds. “Nick spoke very highly of Latham’s diverse product offerings and explained how the family-owned, independent company can draw best genetics and traits from the industry. After seeing my yield results after the first year, and then watching how well Latham® products performed during the drought, I didn’t have any reason to look anywhere else. I like the idea of supporting a family-owned business. Plus, Nick takes the time to place products on a field-by-field basis for me. I couldn’t ask for better service.”
Today the Wengers are sharing a couple of their family favorite recipes. These ham balls are perfect for fall tailgates, whether they’re enjoyed outside the football stadium or inside a farm field during the harvest season. These meatballs can be made ahead of time and freeze well. Mix up a batch for supper, followed by Cherry Crunch for dessert!
Cherry Crunch
Ingredients:
2 cups Bisquick®
2/3 cups sugar
¾ tsp. cinnamon
1 egg
1/3 cup softened butter (not melted)
1 can cherry pie filling
Directions:
Mix all ingredients, except the pie filling, with a fork.
Pat 2/3 of the dough in the bottom of a greased pie pan.
Happiness is the theme of the 2013 Iowa State Fair, Aug. 8-18. Cynthia Foder from KCCI News 8 filed a story yesterday, asking fair-goers how they would define “happiness” at the Iowa State Fair. Since I wasn’t able to provide my comment then, I’ve decided to blog about it today. Why? Because I truly believe happiness is the Iowa State Fair! Happiness is…
Biting into a bacon wrapped corn dog or one of 18 new foods to debut at the 2013 fair.
Seeing sheep, pigs, goats, horses and cattle – it’s the next best thing to showing your own!
Spending a picture perfect Friday at the Iowa State Fair, making new acquaintances and visiting with dear friends.
Today I have the pleasure of joining Mark Dorenkamp and Bob Quinn for a live broadcast of “The Big Show.” You can join the fun by tuning in between 11:30 a.m. and 1:00 p.m. We’ll be talking about the 5th Annual Latham Freedom of Independence Ride, which is sure to be the most unique field day a farmer has ever attended!
Iowa Ag Secretary Bill Northey and Iowa Lottery CEO Terry Rich help build connections between rural and urban Iowans
Speaking of unique events, I can’t wait to stop inside the south atrium of the Varied Industries Building where the “Get Connected to Farming” exhibit is being built by the Iowa Food & Family Project. The centerpiece of this exhibit is an amazing sculpture created by Sean Kenney, a LEGO® Certified Professional. (I’m envisioning LEGOLAND at the Iowa State Fair.)
At 2 p.m. daily, the Iowa FFP hosts a LEGO brick building contest between a celebrity and youth. Yesterday Iowa Secretary of Agriculture Bill Northey took part. I’m looking forward to a friendly competition today with Duane Murley, farm/news broadcaster, with KWMT in Fort Dodge.
My final “must make stop” on the fairgrounds is the Agriculture Building to see the butter cow, of course! This year’s companion butter sculpture celebrates the Lincoln Highway Bridge in Tama in celebration of the 100th anniversary of the Lincoln Highway. This year also marks the 150th anniversary of Lincoln’s Emancipation Proclamation and Gettysburg Address. There’s so much to see and do! Happiness is…
Seeing the butter sculptures.
Smelling fresh wood shavings as you walk through the livestock barns.
Yes, indeed, happiness is the Iowa State Fair! As a tribute the fair, I’m sharing one of my favorite cake recipes from Kaitlyn Bartling. She’s not only a good friend but one of the best farm cooks I know! Bake a cake from scratch, mix up some homemade frosting and then decorate it beautifully like the cake pictured here. This cake was decorated by Franklin County 4-H member Jenna Borcherding. Jenna’s cake, which was Pinterest-inspired, is a 2013 Iowa State Fair entry. Happiness is… homemade cake topped with fresh berries.
It’s less than week away from the start of the one-and-only Iowa State Fair. Indulge in all the great fair fun. Try some of the 18 foods to debut in 2013, and put the “Get Connected to Farming” exhibit on your “must see and do” list!
The Iowa Food & Family Project will be building (yes, literally building!) connections between rural and urban Iowans about farming and food at the Iowa State Fair, Aug. 8-18, with a unique “Get Connected to Farming” exhibit located in the south atrium of the Varied Industries Building.
The centerpiece of this year’s exhibit will feature the work of Sean Kenney, a LEGO® Certified Professional who uses LEGO pieces to create amazing sculptures. Kenney’s build for the Iowa Food & Family Project (Iowa FFP) will be made completely of LEGO pieces showcasing the positive contributions farming makes to Iowa, the nation and the world. It will feature a colorful representation of Iowa’s landscape, including rolling farm fields interspersed with farms and towns surrounded by a variety of food grown, made and sold in Iowa.
The daily LEGO brick building contest held at 2 p.m. promises to be fun and engaging. It will feature a celebrity vs. youth as they compete to successfully build a farm-related sculpture using LEGO bricks. Confirmed participants include Gov. Terry Branstad, Iowa Secretary of Agriculture Bill Northey, Iowa Lottery CEO Terry Rich, WHO-TV’s Erin Kiernan, radio personalities Mark Dorenkamp, Kim Chase, Duane Murley and Greg Chance and the 2013 Iowa State Fair Queen.
Fairgoers can also participate in a variety of other activities. They can build their own creations using LEGO bricks, visit with farmers and test their knowledge about food and farming. They’ll also be invited to contribute to the Iowa Food Bank Association.
Another Iowa Food and Family Project is helping make the connection to the need for a wholesome food supply for everyone is through its partnership with Meals from the Heartland. On Opening Day, August 8, it will partner with the Iowa Soybean Association and GROWMARK to package 250,000 servings of the soy-based meals. To reach this goal, it will take 1,500 volunteers packaging in one-hour shifts from 7 a.m. to 6 p.m. Stop by the exhibit opening day and lend a helping hand!
Food is certainly an important part of the Iowa State Fair. And it just wouldn’t be state fair season without a tribute to food on a stick! Pay tribute to Iowa’s dairy farmers and soybean producers with this simply recipe, provided by The Soyfoods Council, for Cheesecake on a Stick.
“Best of Class” in the 2013 4-H Dish This! competition at the Franklin County Fair are from left to right: Madi Vanness, Ellie Latham, Lindsay Jones, Ben Fahrmann, Jillisa Moore and Collin Meints
All of these dishes and more were entered yesterday in the all new Dish This! competition at the Franklin County Fair. 4-H members could enter one dish in each of these five categories: Appetizer, Snack or Salad, Side Dish, Main Dish, Bread and Desserts.
Entries were scored based on presentation, taste and use of Iowa-grown food products. When selecting their recipes, participating 4-H members really had to think about which of the ingredients were made in Iowa. For example, Iowa-made Cookie’s Barbecue Sauce was used to top some of the pork and beef dishes. Blue Bunny® ice cream was featured in several desserts. An award-winning taco salad was made using every ingredient fresh from the backyard garden.
4-H’ers also were asked how they could promote Iowa-grown products. Our son said social media is a great tool to share recipes and educate others where their food comes from. (His answer did his mama proud. #agvocate!) Our daughter shares soyfoods with at Girl Scout troop meetings. Because soybeans are such an important part of our business, our daughter chose to bake Oatmeal Chocolate Chip Cookies with tofu. And, yes, these cookies passed the taste test at a Girl Scout meeting this past spring.
Ellie has been a fan of this recipe ever since she took the Iowa Soybean Association’s Cookie Challenge at the Latham Country Fair. Today we’re featuring the recipe for these award-winning Oatmeal Chocolate Chip Cookies with tofu. These cookies are moist, delicious and oh “soy” delicious! Serve up some fun at home this weekend!
They call me Dairy Carrie. I love agriculture, in particular dairy cows, more than is normal. Hubs and I are working with his parents on their 100-cow dairy farm in the rolling hills of southern Wisconsin. I like beer but I love Rumchata. And fresh Wisconsin cheese. Friends call me a cheeseaholic… and I just might resemble that comment!
Carrie Mess is so passionate about agriculture that she has created an online persona for Dairy Carrie. You can connect with her via Twitter (@DairyCarrie); like her on Facebook; and join her as she blogs about The Adventures of Dairy Carrie.
“Carrie’s blog is a dynamic blend of information and explanations of dairy practices plus hilarious, sincere and heartfelt stories about the things she loves most: cows, cheese, beer, and the farming life,” said Kelly Rivard.
I couldn’t agree more! When following the Adventures of Dairy Carrie, you’re likely to end up with a smile on your face or doubled-over from laughing at some of her antics. She provides a fresh voice for agriculture. Just take a couple of minutes to watch her “Shocking Undercover Dairy Video” and you’ll see what I mean. She also addresses burning questions non-farmers have like “Why are Dairy Cows so Skinny?” and “Is Chocolate Milk Made from Bloody Milk?” (The title of this blog had me saying, “Eew.” But, I had to read it and became educated about some non-farmers’ concerns about their milk supply.)
In honor of June Dairy Month, I thought about posting a list of top blogs by Dairy Carrie on TheFieldPosition.com. Her obsession with RumChata would top my list, so I’ve decided to focus on that topic alone today. After all, June 21st is the first day of summer. Celebrating the Summer Solstice with RumChata seems to make perfect sense to me! I hope you’ll agree. Sit back and enjoy Dairy Carrie’s guest blog post today on RumChata…
After enjoying RumChata during a Christmas celebration with my family, I announced that I liked the drink so much that I would most likely name my first born child after it. The next day I realized how silly that RumChata-induced statement was, mostly because kids aren’t on our radar. However, the very next week I went to an auction and …
RumChata the Cow
So why in the world would I name a cow after an adult beverage? Because it really is that good and the best part is, RumChata’s creaminess comes from real dairy cream. I love this new “You must be 21 or older” twist on getting my daily dairy intake. In honor of June Dairy Month, I sent an email to the folks at RumChata and they were kind enough to give me the lowdown on this delicious dairy treat.
If you haven’t tried RumChata, I can best describe its taste as the milk leftover after a big bowl of Cinnamon Toast Crunch cereal – infused with rum. I highly recommend you, so long as you are of legal drinking age, go and get yourself a bottle. Do it now, you can thank me later. If you’re stuck sitting at work and can’t possibly get away until after 5:00, read my interview with Tom Maas, the founder and master blender at RumChata, then go.
When was RumChata launched? I had never heard of it before Christmas and now it seems like everyone has gone RumChata crazy!
In October 2009, we shipped the first cases in limited quantities. Once we had RumChata in various markets, we personally worked in each market to get it noticed by bars and restaurants. It’s now available in 49 states and from some Duty Free operators in the Caribbean.
One of the main ingredients to RumChata is cream that comes from Wisconsin dairy cows, which is awesome! Do you buy the cream as an ingredient or is milk shipped directly to you?
We work with a very large commercial dairy in Neenah, Wisconsin. They ensure that the rum and cream are perfectly homogenized together, so that the finished product is very stable. This homgenization of dairy and alcohol allows the product to be kept without refrigeration.
In my mind, RumChata was developed by a rum-loving Wisconsin dairy farmer. Any truth to that?
RumChata was created by a person with deep Wisconsin roots, who also has had a very long tenure in the liquor business. I (Tom Maas) worked on a dairy farm in Shawano County for several years when I was growing up. After getting a degree from the University of Wisconsin, I started a 35 year career in the liquor business. After retiring from Jim Beam in 2005, I created RumChata and put all of these years of experience to good use.
I like RumChata on the rocks and I love it blended with ice cream. What’s your favorite way to drink Rumchata?
With fresh made espresso in two ways: sip a little with a cup of espresso or make a shot of espresso. Chill it to room temperature and combine it over ice with 2 ounces of RumChata. It’s the best tasting iced coffee you will ever drink!
Families come in all shapes, sizes and colors. And so do family-owned dairy operations.
Last Friday we introduced you to Sarah Mumm, who milks 50 registered Holstein dairy cows herself on her family farm in Grant County Wisconsin. Her husband, Joe, works seasonally at Majestic View Dairy LLC. Today we’re going to introduce you to the family behind Majestic View Dairy, a 1,000-cow dairy on the outskirts of Lancaster.
Majestic View Dairy got its start, albeit unknowingly at the time, in 1939 when Carol and Foster Haskins purchased farmland. John Haskins, a co-owner of Majestic View Diary, purchased 290 of those acres from his mother in 1959. John purchased another 140 acres in 1983, and soon thereafter, Ron and Terri Abing started a 50/50 partnership with him. In 1999, they formed an LLC and expanded to 600 cows. Then in 2003, they expanded another barn to accommodate 1,000 cows.
One evening in 1999, as the Abing family watched the sun set in front of the dairy being constructed, Jesse said, “Isn’t that a majestic view?”
Building the dairy made a big impression on the Abings’ children: son Jesse was 18 at the time; oldest daughter Sarah was 14 and Amanda was 10. They were fascinated by all of the computers and high-tech equipment that was being installed to run the dairy operation. The children learned the value of working hard and working together. Jesse majored in Spanish at Luther College in Decorah, Iowa. He then taught high school Spanish for five years before returning to graduate school. He earned a master’s degree and is now pursuing a PhD in Spanish Linguistics at the University of Texas. Meanwhile, both of the Abings’ daughters were interested in dairying. Sarah graduated from Southwest Technical School in Dairy Herd Management. Amanda graduated from Lake Shore Technical School in Dairy Herd Management.
Amanda, the Abings youngest daughter, became a herd manager when she was just 19. She now works at Highway Dairy near Darlington, where she lives with her husband and their 7-month-old son Jacob.
The Abings’ daughter, Sarah, has served as herd manager for Majestic View Dairy since 2008. Her husband, Buck Johnsen, also works at the dairy, breeding cattle and helping with agronomy work. Their four-year-old daughter, Amelia, loves to help her mom and Grandma Terri give tours to school children and other interested folks. Sarah and Buck are also proud parents of 5-month-old son, Easton.
In 2003 and in 2005, Majestic Dairy built two calf barns. Each barn, consisting of BSM Comfy Calf Suites, can accommodate 66 calves.
Ron’s brother Chuck is the heifer operations manager. Four of Terri and Ron’s nephews and nieces also work on the farm: Brandon Klien, Crystal and Kyle Abing, and Jake Martin. Other key employees are Aaron Knapp, who maintains machinery and works with the hay, and calf manager Sara Recker, who has worked at Majestic View Dairy since it was formed.
Sara and the calves are a hit when school children visit the dairy. More than 4,000 children have visited Majestic View Dairy since Terri started giving tours about seven years ago.
“Although it takes a lot of time to prepare for those groups, it’s so worth it,” says Terri, whose passion is helping people understand how their dairy products are made. The two-hour tour gives children and their adult chaperones an overview of the milking process, as well as the behind-the-scenes that goes into caring for the cattle. They see the maternity pens, where cows take a two-month maternity leave before returning to the milk line, and the hospital barn, where special needs are met to return cows to good health.
“I especially like the one-on-one conversations that occur with these groups,” says Terri. “We like to help answer questions they might have about our operation or why we do things a particular way. We also share fun facts like this one,’ It takes a baby about 1 year from the time it’s born until it takes its first steps. About an hour after it’s born, a calf takes its first steps’.” The tour concludes with a dairy buffet, including several varieties of cheese, assorted flavors of milk and portable yogurts.
Majestic View Dairy employs a total 28 people, consisting of 14 part-time and 14 full-time positions. Many of the part-timers are high school and college students, who come to work after class.
“It’s really rewarding to see the growth that happens as these kids work at the dairy,” says Ron. “They learn the importance of showing up on time and giving it your all during your shift. Even if they don’t choose to pursue one of the 300 different career opportunities available with dairy, they’re developing skills that will help them in any job they pursue.
As proud supports of the dairy industry, the Abings invite you to road trip to Wisconsin in June during the Dairy Days of Summer. You can enjoy Breakfast on the Farm or participate in numerous other fun events from Cheese Curd Day to Ice Cream Weekend.
Use our NEW recipe submission app on the right hand column of TheFieldPosition.com. Each person, who submits a recipe by March 13, will be entered into a drawing for an autographed copy of Beth Howard’s new cookbook, Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House. This cookbook is so new that it doesn’t become available until April 1. Get it while it’s hot!
Why settle for ordinary when you can enjoy an extraordinary weekend?
Pick your own pumpkins from the 20-plus varieties grown on site. Take a walk through the woods and take time to smell the wildflowers. Play on the tire swings… Let your inner child out! Relax and unwind as you experience some carefree country moments with your family.
Aaron Wenger is proud to be the fifth generation to live on this century farm just southeast of Elgin, nestled in between the beautiful rolling hills of northeast Iowa. But, he took the most unusual road to get home.
