Recipes | | Latham Hi-Tech Seeds

Latham Hi‑Tech Seeds

Love of Cattle Brought This Couple Together 60 Years Ago

Gary and Fran Huling of Hampton, Iowa, celebrated their 60^th wedding anniversary June 22, 2018, with their family. Photos of their some of their favorite memories, from their home farm and prized Holstein cows to Fran’s reunion with her pen pal of 61 years, decorate their home.

Fran and Gary met at the 4-H Fair in Britt when they were high school seniors. Fran’s parents raised registered Brown Swiss, and Gary’s family raised registered Holsteins. Gary began farming with his parents after high school.

When Gary and Fran got married, they farmed in partnership with Gary’s parents. Ten years later Fran and Gary purchased the home farm and the milking herd. They began showing their cattle at the fair in Britt. In later years, they showed at the Iowa State Fair and the World Dairy Expo.

F&G Acres became known for quality genetics, and the couple focused on continual improvement. Their hard work was recognized when F&G Acres was recognized for the highest herd for milk volume and butter fat in Iowa for 1958, 1959 and 1960.

“Back then everyone used their own bulls. It took quite a few years to see performance data on the progeny. Then AI (artificial insemination) came along and more research was done, so we could decide which bull to use on each cow,” explains Gary. “Then we started selling some of our better bulls as studs. One of our bulls, Felix, went to a farm in Holland. Seven or eight years after we sent him there, we saw him featured on the cover of a breed magazine.”

Fran goes on to explain that it takes years to prove a sire’s worthiness. “You have to breed a cow to a particular bull and hope a heifer calf is born. Then you must wait for that heifer to grow up and calve. You hope she has a heifer calf that goes onto to become a good producer. If that cow is a good producer, it reflects well upon her sire.”

Each cow’s body type, as well as the milk volume and butter fat she produces are compared to the bull’s other progeny.

An article in a 1993 issue of “BWS”magazine explains the impact Felix had on improving the quality of Holsteins in the Netherlands.

In that magazine article, dairyman Phillip Metcalfe is quoted as saying, “Felix daughters are certainly strong with great depth of body. One thing is for sure, Felix has certainly been very good value for money for us.” He also commented on the excellent temperament of these cows.

Jay Greenwood said, “[Felix daughters] are looking very well indeed, and the great milk already with high fat and protein percentages is what I’ve noticed the most. They’re going to be strong and upstanding… Their feet and legs are very good, all definite improvements from their dams.”

Keith Morgan, manager of Raveningham Estates, is quoted in that same “BWS” article as saying, “These are very useful cattle indeed. We have a high butter fat base here of 4.6%, but the Felix daughters are averaging over 5% with over 3.2% protein. The first 12, which were all calved down at two years, were classified yesterday. Three-quarters of them scored H70 or over, with the best being H80.”

About 2% of the breed will classify as excellent, says Gary, who served as president of the Iowa Holstein Association in from 1987-1988. Fran served as president of the ladies auxiliary.

The couple enjoyed farming together for more than 40 years. They then decided to sell their herd, rent out their farmland, and explore the country in new ways. They put more than 200,000 miles on their motor homes over 20 years, visiting friends and relatives near and far before they settled down in Hampton where they made their home in 2005.

Hampton, Iowa, is much closer than Britt to their daughter, Jeannette, who lives with her family in Cedar Rapids. Their son Steven teaches in Hampton, and their son Alan lives in Washington state. Fran and Gary are also proud of their five grandchildren and three great grandsons.

When the Huling family gathers together, Butterscotch Pie will likely be served. This recipe was a favorite of Fran’s grandmother, and today she’s sharing it with us on “The Field Position.”

Shannon Latham

August 31, 2018

Desserts, Food & Family, Recipes
Latham Hi‑Tech Seeds

Back-to-School Recipe Round Up
It’s back to school time! There’s a certain energy and excitement in the air as students and teachers return to the classroom.

This year I fall in the “reminiscing” crowd as somehow my kids jumped from Pre-K to teenagers in the blink of an eye!

This week my Facebook feed has been filled with photos of children standing on their front porches with backpacks on their shoulders and smiles on their faces. Some of their parents commented they are lamenting the loss of carefree summer days while others say they’re ready for the return of a daily routine.

Part of my “back-to-school routine” includes planning menus for the week. Rather than deciding to eat a certain meal on a certain night, I buy groceries for 9 meals and remain flexible. With two teenagers involved in extra-curricular activities and a husband who travels frequently, flexibility is key! That’s why crock pot meals, as well as dishes that may be prepped ahead and simply placed in the oven that night, are my saving grace.

Elle and Ian Latham on their first day of Junior year in High School.

This week I noticed a plethora of back-to-school social media posts, featuring food photos and recipes. Some families have a tradition of serving waffles and sausage for breakfast on the first day of school. Other friends noted they made cinnamon rolls and bacon yesterday for their kids. I’m going to keep it real and confess that our dog ate the muffins – which were cooling on the counter – before my kids made their way to the kitchen. (Tell me I’m not the only one with a sneaky puppy and chaos to contend with on the first day of school? In the end we all had a laugh at Bailey the black Lab.)

Because there were so many wonderful back-to-school recipes being shared this week, I decided to do a “recipe roundup.” Below are links to new posts, as well as some of our family’s tried and true favorites:
1. 25 Quick-Fix, Back-to-School Recipes from Iowa Girl Eats, ranging from Chipotle Turkey Chili with Apples and Homemade Crunchy Taco Hamburger Helper to Mini BBQ Cheddar Meatloaves and Orange Beef with Broccoli
2. 13 Back-to-School Breakfasts from Corn, Beans, Pigs & Kids, including Peaches and Cream Overnight Oatmeal and Quick & Easy Peanut Butter Apple Wrap
3. Beef & Egg Breakfast Mug
4. Beef Wraps
5. Energy Bites from Food & Swine
6. Soy Power Honey Energy Bites from Darcy Maulsby
7. Easy Apple Dip from Farm Life in Black & White
8. Banana and Peanut Butter Smoothie
9. Strawberry Soymilk Smoothie
10. Tropical Pineapple, Mango & Orange Smoothie from Kristin Porter
Going back to school is cause for celebration! Thanks to the dedicated educators, who work tirelessly to create a positive learning environment and offer encouragement to keep kids focused on a bright future. Best wishes for a wonderful school year to those teachers and administrators we have featured on “The Field Position”:
- Hemesath
- Skaug
- Symens
- Van Manen
- Heger
Shannon Latham

August 24, 2018

Food & Family, Pork, Poultry, Recipes
Latham Hi‑Tech Seeds

500 Come Together to Share Food and Farming at the Fair

“Nothing compares to a day at the Iowa State Fair, and nothing compares to food grown right here in Iowa!”

The opening line of the program for the first ever Farm to Fair meal at the Iowa State Fair couldn’t be more true. This past weekend, I was one of the lucky 500 gathered at the largest dinner table ever set at the Iowa State Fair.

To bring this event together, state fair coordinators posted an open invitation for fairgoers to apply to be at the table. Just over 400 were awarded a seat with the remaining seats reserved for willing Iowa farmers to attend, share stories and answer questions about how the food started on the farm and arrived at the dinner table at the fair.

Dinner guests were greeted at check-in by none other than Iowa’s own Secretary of Agriculture Mike Naig and Deputy Secretary Julie Kenney. Fitting hosts for a meal that celebrates Iowa agriculture. My seat was at the center of the table. A table so long I couldn’t see either end!

The meal was prepared by The Machine Shed restaurant. An organization that strives to source Iowa-grown products and promote the hard work of everyday Iowa farmers. Each course featured a different commodity grown here in Iowa and was served by Iowa FFA student volunteers. These high school students are enrolled in agriculture education classes around the state with many aspiring to be future farmers or ag professionals. As a past FFA member myself, I couldn’t be more proud to have them be part of such a great event at the fair.

As the meal got underway my table wasted no time introducing ourselves. I was seated with couples from the Perry area and Waukee – both communities in central Iowa. We talked about their favorite parts of the fair, what they do for a living and things they were looking forward to with the remainder of summer. Then came the questions for me. For the most part, none of the questions were surprising as most of them stem from topics often misconstrued in the media. Do you use antibiotics? What about hormones? How much land does it take to raise cattle? Do you farm alone? Are the tariffs going to make it hard for you to continue farming? My favorite topic, where do you market your beef?

With each question we were able to piece together more of the puzzle as to how beef starts on my farm and ends on plates across Iowa. We talked about how beef that we market direct to family allows them to fill a freezer and have meat high in zinc, iron and protein at the ready for their kids fueling their bodies for sporting events. We talked about how the beef we market direct to local restaurants creates economic activity locally – from the family farm, to the local locker to the family-owned restaurant. We also talked about how part of our herd is marketed at a regional sale barn. Where buyers from larger labels like Tyson come to purchase market-ready beef to process and package for grocery store sale. So even though the package may not have our SkyView Farms name on the outside, beef available at the grocery store is often raised by a family farm.

I so enjoyed this opportunity to join the largest table ever set at the Iowa State Fair. And for the opportunity to answer consumer questions about my part in raising healthy beef for Iowa tables. Each course of the meal also came with a recipe! So I thought it fitting to share one with you all today. It’s sweet corn season! Make a pit stop at a local sweet corn stand or seek it out in the grocery store and give this corn casserole recipe a try. I recommend!

Laura Cunningham

August 17, 2018

Food & Family, Recipes, Sides
Latham Hi‑Tech Seeds

Latham Dealers Enjoy Eleven Days of Alaska Wild

A group of Latham® dealers and employees set sail July 29, 2018, for an eleven-day cruise and land journey around Alaska’s famous Inside Passage. Our first day at sea was spent relaxing around the pool, acquainting ourselves with the ship and learning more about the Holland America cruise line. Many of us also enjoyed a cooking demonstration on how to prepare salmon by a special guest chef from the cooking show “America’s Test Kitchen.”

Anticipation built as the mighty Noordam made her made into port on Tuesday, July 31. We were greeted with sunshine and unusually warm temperatures. The daytime high reached nearly 80 degrees in Ketchikan, Alaska’s first city. While our group enjoyed the weather, locals voiced concerns about the nearly two weeks of warm, dry weather because the Tongass National Forest is the world’s largest remaining temperate rain forest. It encompasses about 1,700 million acres in Southeast Alaska. Average rainfall ranges from 26 inches in Skagway to 225 inches of rain in Little Port Walter on Baranof Island. Tongass waters house 128 glaciers and all five species of Pacific salmon.

With temperatures about 15 degrees warmer than the average July temperature for Ketchikan plus sunny skies and calm waters inside the bay, many of our guests enjoyed fishing in the world’s salmon capitol. Others enjoyed touring the Misty Fjords National Monument and learning about history in the Southeast Alaska Discovery Center.

Alaska’s rich cultural ancestry is literally on display in Ketchikan as the world’s largest display of totem poles are scattered throughout town. In fact, one of the city’s most famous totems is pictured on page 25 in a U.S. passport. The “Raven Stealing the Sun” Totem Pole was commissioned by the City of Ketchikan to honor the Tongass Tlingit people who inhabited the area. It tells of Raven who desired the sun, moon and stars owned by a powerful chief.

Our next port visit was Juneau where many of us enjoyed riding up the Mount Roberts Tramway through the Alaskan rain forest. We could see the Chilkat Montains to the north, Stephens Passage to the south, Douglas Island to the west, and Silver Bow Basin in the east where gold was discovered in 1880. Atop Mount Roberts, we watched local artisans craft totems. There also was a gallery where Native art prints, traditional weaving and carving were on display. Many of us also hiked here, taking in a spectacular 360-degree view.

Did you know Juneau is the only state capitol that is not accessible by land? That was just one of the interesting facts we learned in this city. Juneau is the second largest U.S. city by area, although it only has a population of about 32,000.

There were so many excursions offered in Juneau from whale watching and tours of Macaulay Salmon Hatchery to salmon bakes and helicopter tours of Mendenhall Glacier. The Mendenhall Glacier is a half-mile wide, hundreds of feet deep and is fed by the 1,500-square-mile Juneau Ice Field.

Because my husband is a pilot and we’re both dog lovers, we chose an excursion that allowed us to take a helicopter ride to a mushing camp. We learned that mushers bring their dogs to the area through the summer months and spend their days and nights on the glacier with the dogs.

While it’s important these Iditarod athletes stay in top-shape, their time spent in Juneau is actually “vacation”. It’s much too warm to train as hard as they will at the close of tourist season, but visitors for dog mushing rides provide great opportunity for mushers to earn supplemental income to help care for the dogs and to get regular exercise in on the sled. In October, they’ll pack up camp and move four hours North to begin training for opening day of the Iditarod – a race across Alaska where teams of dogs will chart over 100 miles daily making their way to Nome, Alaska to claim the title of fastest team.

Our third port stop was Skagway, which has a colorful history dating back to Klondike Gold Rush. Most of the buildings in this town are registered National Historic Landmarks, so a wooden boardwalk is still in place rather than cement sidewalks. All the colors and fonts used on storefronts must be approved by the historical society, as well.

While in Skagway, many from the Latham group enjoyed a trip on the White Pass Summit Scenic Railroad. Against all odds, this iron rail was built 110 years ago through some of the North’s most ruggedly beautiful terrain. The train passed Bridal Veil Falls, Inspiration Point and Dead Horse Gulch so named for the thousands of horses that died as gold miners made their way up the mountain. Our tour also included a stop in Fraser, British Columbia for a few hours of Kayaking near Fraser Pass in the Rocky Mountains. Other Latham guests rented Jeeps and explored the Klondike Highway. Because the town is steeped in history, several from our group chose to stay in town where they also enjoyed fresh catch.

When our seventh day at sea was complete we disembarked south of Anchorage and started the “land” journey part of our trip.This began by bus to Denali National Park for a two night stay at the McKinley Chalet Resort. Dealers and guests enjoyed a back country tour of the park spotting grizzly bears, moose, caribou, wolves, Golden Eagles and other native bird species. We also enjoyed a train tour of inland Alaska on our return to Anchorage aboard the McKinley Explorer.

The photos just don’t do the justice to the vastness and beauty of America’s 49th state. Thanks to all our dealers for their hard work, we hope you enjoyed your trip and relaxation in Alaska.

Fresh Alaskan seafood was available in every port, so today we’re sharing with you two salmon recipes demonstrated onboard the Noordam through “America’s Test Kitchen.”

Laura Cunningham

August 10, 2018

Food & Family, Recipes, Seafood
Latham Hi‑Tech Seeds

Celebrate Food & Farming at the Iowa State Fair!
By Kelly Visser, Iowa Soybean Association communications program coordinator

There’s no better celebration of food, family and farming than the iconic Iowa State Fair. Whether it’s meeting baby piglets, cheering on grocery bagging competitions or enjoying a new fair food, fairgoers from both rural and urban communities can make lifelong memories during the incredible 11-day event.

The Iowa Food & Family Project will have an exhibit in the South Atrium of the Varied Industries Building, from 9 a.m. to 9 p.m. each day of the fair. The display will offer fairgoers a unique perspective about agriculture, farm families, food and food retailers.

More than 250,000 fairgoers are expected to “follow a farmer” through a one-of-a-kind combination barn-and-home, complete a short quiz and enter to win several fabulous prizes including a $500 meat & dairy bundle, $500 Hy-Vee Gift Card, $500 Earl May Dream Garden and Casey’s Pizza for a Year!

Visitors can take their turn at the Food and Farm Trivia Wheel and meet celebrity artists as they paint a larger-than-life mural celebrating Iowa and the families and food that grow here. Here’s the celebrity guest painting schedule:
- Chuck Long | Thursday, August 9 at 1 p.m.
- Cy and the Iowa State University Cheer Squad | Wednesday, August 15 at 1 p.m.
- Governor Kim Reynolds | Thursday, August 16 at 1 p.m.
Follow the Iowa Food & Family Project on Facebook for live updates from the fair.

Iowa State Fair by the Numbers

It takes a lot of volunteers, food and fuel to power the fair each year, and Iowa’s farm groups play a huge part in making it happen! Here are a few fair food fun facts:
- Approximately 160,000 eggs on a stick are handed out each year.
- The Iowa Cattlemen’s Beef Quarters serves 28,000 pounds of beef each year.
- On average, more than 7,100 gallons of ice cream are served at the Dairy Barn.
- Each year, 75,000 pork chops are served.
- Beer and hot dogs are fair favorites that are made with corn.
- The turkey grill opened in 1983.
- The fair spans 400 acres. A farmer can grow 94,000 bushels of corn or 26,000 bushels of soybeans on 400 acres.
- A world record for the most people simultaneously eating corn dogs was set at the fair in 2008, with 8,400 corn dogs consumed!
Iowa State “Fare” Cookbook

You can continue enjoying fair food all year long with recipes from Iowa Food & Family Project’s Iowa State “Fare” Cookbook. The cookbook serves up tried and true recipes created by Cristen Clark, a farmer, award winning-cook and fair aficionado. Click here to download a copy of the cookbook.
Laura Cunningham

August 3, 2018

Food & Family, Recipes, Sides
Latham Hi‑Tech Seeds

Celebrate Food & Farming at the Iowa State Fair!
By Kelly Visser, Iowa Soybean Association communications program coordinator

There’s no better celebration of food, family and farming than the iconic Iowa State Fair. Whether it’s meeting baby piglets, cheering on grocery bagging competitions or enjoying a new fair food, fairgoers from both rural and urban communities can make lifelong memories during the incredible 11-day event.

The Iowa Food & Family Project will have an exhibit in the South Atrium of the Varied Industries Building, from 9 a.m. to 9 p.m. each day of the fair. The display will offer fairgoers a unique perspective about agriculture, farm families, food and food retailers.

More than 250,000 fairgoers are expected to “follow a farmer” through a one-of-a-kind combination barn-and-home, complete a short quiz and enter to win several fabulous prizes including a $500 meat & dairy bundle, $500 Hy-Vee Gift Card, $500 Earl May Dream Garden and Casey’s Pizza for a Year!

Visitors can take their turn at the Food and Farm Trivia Wheel and meet celebrity artists as they paint a larger-than-life mural celebrating Iowa and the families and food that grow here. Here’s the celebrity guest painting schedule:
- Chuck Long | Thursday, August 9 at 1 p.m.
- Cy and the Iowa State University Cheer Squad | Wednesday, August 15 at 1 p.m.
- Governor Kim Reynolds | Thursday, August 16 at 1 p.m.
Follow the Iowa Food & Family Project on Facebook for live updates from the fair.

Iowa State Fair by the Numbers

It takes a lot of volunteers, food and fuel to power the fair each year, and Iowa’s farm groups play a huge part in making it happen! Here are a few fair food fun facts:
- Approximately 160,000 eggs on a stick are handed out each year.
- The Iowa Cattlemen’s Beef Quarters serves 28,000 pounds of beef each year.
- On average, more than 7,100 gallons of ice cream are served at the Dairy Barn.
- Each year, 75,000 pork chops are served.
- Beer and hot dogs are fair favorites that are made with corn.
- The turkey grill opened in 1983.
- The fair spans 400 acres. A farmer can grow 94,000 bushels of corn or 26,000 bushels of soybeans on 400 acres.
- A world record for the most people simultaneously eating corn dogs was set at the fair in 2008, with 8,400 corn dogs consumed!
Iowa State “Fare” Cookbook

You can continue enjoying fair food all year long with recipes from Iowa Food & Family Project’s Iowa State “Fare” Cookbook. The cookbook serves up tried and true recipes created by Cristen Clark, a farmer, award winning-cook and fair aficionado. Click here to download a copy of the cookbook.
August 3, 2018

Food & Family, Recipes, Sides
Latham Hi‑Tech Seeds

Live Your Legacy with Latham® Seeds

Thank you to all of the Latham® dealers and their families, who traveled earlier this month to Bloomington, Minnesota, for our annual sales meeting and new product introduction. Turnout was tremendous! We hope you enjoyed your stay at the Radisson Blu Mall of America and left the Twin Cities feeling excited about your future with family-owned, independent Latham Hi‑Tech Seeds.

The theme of “Live Your Legacy with Latham Seeds” was carried through in everything from the 1940s truck centerpieces, which were a replica of the truck Willard Latham used to haul oats to market when the company first began, to our presentations.

One Kickoff presentation that was rated the highest was a keynote address by Kent Stock. Kent left us with this question, “What do you want to be remembered for?” It’s a question for which he’s become famous. In fact, there was a movie based upon it.

As a former teacher, coach and principal, Kent coached the Norway, Iowa, baseball team to victory in their now-famous final season. As depicted in the 2007 film, “The Final Season,” the Norway baseball team defied the odds and won the small school’s 20th state title in what would become the team’s final season before it was forced to merge with a bigger, neighboring school district. (NOTE: Those of you interested in watching this movie can purchase it off Amazon.)

“Every person who’s ever worn a Norway uniform is out there with you today,” Coach Stock told his team during the state championship game. “Now think about this… No Iowa baseball dynasty has ever won a state championship in their final season. We’re playing for everyone who knows that Norway is a great place to come home to. And no matter what happens today, this time next year, the jerseys you’re wearing will be polishing chrome in Madison High School. So ask yourself one question, ‘How do you want to be remembered’?”

How do you want to be remembered? Whether or not we’re intentional, we all will be remembered for something. At Latham Seeds, we’re proud to live Willard Latham’s legacy. Seed traits and technologies, as well as the way we get seed to market, have changed since 1947. Our business philosophy, however, has not. We’re still committed to farmers helping farmers. We’re committed to helping you increase your yield and preserve your family’s legacy for generations to come!

One way we all can preserve our legacies is by taking care of the environment. In the spirit of sustainability, the Radisson Blu Mall of America houses honey bee colonies from the University of Minnesota Bee Squad. In fact, Firelake Grill House and Cocktail Bar inside the Radisson Blu features many menu items that put a unique twist on traditional Midwest fare. Some of the menu items enjoyed by those attending Latham Dealer Kickoff included Minnesota Wild Rice Pancakes with Chokecherry Syrup and Walleye Cakes, which are Minnesota’s version of New England’s Crab Cakes. Another menu item that features honey produced on the rooftop at the Radisson Blu is Honey-Lavender Cheesecake, so we’re sharing a similar recipe with you today. Enjoy!

Shannon Latham

July 27, 2018

Desserts, Food & Family, Recipes
Latham Hi‑Tech Seeds

4 Generations Lend Helping Hand to Harvest Fresh Ears Daily
As the old adage goes, “If you love something let it go. If it comes back to you, it was meant to be.” For Jacob Van Manen, sometimes you must leave the farm to realize just how much you miss it.

“I always enjoyed helping on the farm, but it wasn’t until I went off to college and received a couple of job offers to work in an office that I realized I couldn’t stand working inside all day,” Jacob says.

Jacob and his sister, Emily, were raised on their family’s farm in East Central Iowa. This dynamic duo has been selling Van Manen Sweet Corn for virtually their entire lives. They officially took over the business about seven years after their father, Kevin, said he was ready to retire from raising produce. As is the case with most farmers, Kevin never really retired.

Today four generations of the Van Manen family — including Jacob’s wife, Kate, and Emily’s husband, Braden — have come together to help with the family operation, whether to pick produce, manage roadside stands or any number of other chores. Kevin’s mom, Trudy, shows up faithfully every morning to drive the gator for her grandkids (and great grandkids). Kevin and his wife, Julie, began growing sweet corn in the 1980s and have sold it at roadside stands for 30 years. As their family has grown, their roles have changed and the farm has evolved.

Great Grandma Trudy with Isabella

Great Grandma Trudy and Kennedy

Kevin and Jacob both farm full time. In addition to raising produce, they raise field corn and soybeans. They also raise Holstein feeder calves and pigs. Jacob’s wife, Kate, works right here at Latham Hi‑Tech Seeds as our digital marketing strategist. She has added a produce season to the mix by selling pumpkins and mums at self-serve stands in the fall.

Everyone plays a role in this family business. Sweet corn is picked fresh every morning and then transported to town before the roadside stand opens. Van Manen Sweet Corn & Fresh Produce has expanded during the last five years to four, full-time stands. They also have added Muscatine watermelon and cantaloupe to their inventory.

Family members’ roles have changed, too. Kevin and Julie used to pick produce daily. Now Grandma Julie is usually on “kid duty” with four little ones, ages five and under. Kevin feeds the cattle and hogs as others pick corn.

“I just love growing things,” says Jacob, who enjoyed exhibiting horticultural products through 4-H and FFA. He still enjoys entering his produce in the open class competition at the county and state fairs. “We’re just a hardworking family that loves what we do.”

Jacob looks forward to passing along his love of agriculture. He and Kate are the proud parents of Kennedy and Karter. Emily and her husband, Braden, live 20 minutes south of the family farm and have two children, Isabella and Anastasia.

“It’s really cool that my kids will have an opportunity to grow up on a farm like I did. Not many kids today get to do that. Not many people realize sometimes we work 80-plus hours a week to bring in a crop,” says Jacob, who is a fifth-generation Iowa farmer. “Not many people today know where their food comes from. We want consumers to understand the care we take to produce safe, healthy and nutritious foods for their table.”

Jacob and Karter

The kids even get photoshoots in the corn!

The Van Manen family opens their farm to tours. They also were a recipient of the Choose Iowa Award from Iowa Secretary of Agriculture, Mike Naig.

Check out their stands available Monday – Saturday, 10 a.m. – 5 p.m. (or sold out) through July and August.
- Newton – Newton Classic Carwash
- Grinnell – First State Bank
- Marshalltown – by Scooters
- Altoona – Rasmussen Bike Shop – Altoona
Be sure to follow them on Facebook for the latest updates: Van Manen Sweet Corn & Fresh Produce.

Today Jacob is sharing with us one of his family’s favorite recipes for Sweet Corn Dip.
Shannon Latham

July 20, 2018

Food & Family, Recipes, Sides
Latham Hi‑Tech Seeds

Sweet Summer Time and Blue-Ribbon Memories
‘Twas two weeks before fair, and around the farm;

Every 4-H and FFA member was working so hard sweat dripped down their arms.

Baking experiments on the counter, painting projects on the table;

Goats in the pasture, horses in the stable.

Will it all come together? Will everything get done?

Sometimes all one can do is pray, but that beats twiddling your thumbs!

The great Franklin County Fair will be July 18-22, 2018, in Hampton, Iowa. There will be a Barnes PRCA Rodeo on Wednesday. Country Music Hall of Famer Chris Janson will take the stage on Thursday, July 19. Then on Friday, July 20, the “Roots & Boots” tour including Aaron Tippin, Collin Raye and Sammy Kershaw draw people from miles around. What a lineup!

But as good as the entertainment is, the main event for me is watching my daughter show. I admire my her hard work and determination, but what I enjoy most about Ellie’s 4-H Meat Goat and Horse Projects is that it allows us to spend quality time together. We work toward a common goal to find a feeding program to get our goats ready for market and preparing them for the fair. We spend lots of hours together throughout the year in the horse stables while she rides and practices for show. We log lots of windshield time traveling to shows. We’ve also made a lot of good friends along the way.

Any former 4-H or FFA member, and any parent of a 4-H and FFA member, knows the amount of stress that comes as as show day gets one day closer. There’s only so much that’s within the control of the person who’s showing livestock. You and your animal must work well together. You’re also at the mercy of the judge, whether you’re showing livestock or exhibiting a Home Improvement project.

Photo by Joseph L. Murphy – find him as @jmurphpix on Instagram and Twitter

So why do it… Why be a 4-H or FFA member who exhibits projects at the fair? These youth organizations teach so many valuable life sills from settings goals and working to achieve them to money management. Friends that I made as a 9-year-old 4-H member are still some of my best friends today. In addition to life-long friendships, we’re making life-long memories.

One of my best fair memories is food on a stick like corn dogs and hot beef sundaes at the Franklin County 4-H Food Stand. Thanks to the Iowa Food & Family Project’s Fair Fare cookbook, we can enjoy some of Iowa State Fairgoers’ favorite foods like Peppermint Ice Cream Bars. (Click here to download the Fair Fare cookbook.)

Today the Iowa Food & Family Project is sharing with us a recipe that allows us to savor one of the best summer flavors, and that’s homegrown sweet corn. I noticed sweet corn stands popping up for the first time this week across North Iowa, and I’m looking forward to trying some soon. July is National Grilling Month, and Grilled Sweet Corn Salsa sounds perfect for backyard barbecues and family gatherings.

GRILLED CORN SALSA

INGREDIENTS
- 5 ears fresh sweet corn, shucked
- 3 jalapeños, chopped (seeded if you don’t want a spicy salsa)
- 1 red onion, quartered
- 1 red bell pepper, seeded, coarsely chopped
- ¼ cup cilantro leaves
- 4 cups coarsely chopped tomatoes
- 2 cans (15 ounces each) black soybeans, drained and rinsed
- 1½ teaspoons garlic salt
- 1 teaspoon dried oregano
- ½ to 1 lime, juiced
- Freshly ground black pepper to taste
DIRECTIONS

Preheat a grill to medium-high (350°F). Arrange the ears of corn on the grill and cook until lightly charred, turning occasionally, about 20 minutes. Remove the corn from the grill and let cool slightly. Slice the kernels from the cobs and measure 3 cups into a large bowl. Reserve any excess corn for another use.

Place the jalapeños (remove seeds if you don’t want the salsa to be as spicy), onion, red pepper and cilantro in a food processor and pulse to chop. Add the tomatoes and pulse to create a chunky texture. Do not overprocess. Transfer the vegetables to the bowl with the corn and add the beans, garlic salt, oregano, lime juice and pepper. Toss gently to coat. Chill the salsa for at least 1 hour to allow flavors to develop.
Shannon Latham

July 6, 2018

General, Recipes, Sides
Latham Hi‑Tech Seeds

June is Officially Turkey Lover’s Month

Whether you’re packing a deli picnic to enjoy at the lake or grabbing a Subway® sandwich on the way to a ball game, chances are you’re enjoying Iowa-raised turkey.

“The rising popularity of sandwich chains means more Americans than ever are enjoying turkey that was produced by West Liberty Foods in West Liberty, Iowa,” explains Jared Achen of Achen Farms, a third generation Iowa turkey farmer who is a member-owner of the West Liberty Foods cooperative.

Today 75 percent of turkey is eaten year-round, which is a significantly different trend than when Jared’s father started raising turkeys. In 1970, 50 percent of the turkey eaten in the U.S. was enjoyed during the holidays.

“It’s gratifying to see that Americans are enjoying turkey in a variety of ways throughout the year,” says Jared, who also has a vested interest in Agri-Way Partners, a feed mill for turkey growers in Southeast Iowa. He says being involved with West Liberty Foods and Agri-Way Partners allows him to build strong relationships with other producers and others in the turkey industry. “This support is like a big family in a small industry. Producers are more than willing to share information aimed at keeping the industry strong.”

Iowa turkey producers have learned to consistently produce turkey year-round to keep up with the rising demand. That’s good news for rural communities and the farm families who wish to keep farming the land that’s been in their family for generations. The Achen’s turkey operation plus their corn and soybean enterprises support five families.

“We have an amazing team that helps us grow and maintain our operation. It truly takes a village to run a farm and raise a family. We’re blessed with great full-time and part-time help,” says Jared.

After earning a bachelor’s degree in Ag Business from Iowa State University in 2011, Jared returned home to Henry County. He married his high school sweetheart, and they became independent turkey farmers. Jared and Tawnya feel blessed to be growing their farming operation and raising their two children, three-year-old Brecken and 1-year-old Tenley, in the beautiful rolling hills of Southeast Iowa.

Jared and Tawnya built their first turkey farm with two barns in 2011. Then they expanded in 2015 by building one new barn. In 2017, they purchased another farm that added three barns.

“Someday I hope to pass this operation on to the fourth generation of turkey growers, and this legacy is what keeps me motivated,” says Jared. “We enjoy farming together as a family and watching our children experience life on a family farm. It’s fun to experience farming through the eyes of my children. They really enjoy it when we get day-old poults on our farm.”

Caring for turkeys and watching them grow is a rewarding endeavor for the Achens. Turkeys arrive when they are 1 day old and grow quickly for 19 weeks until they are finished at about 44 pounds. Like other livestock enterprises, good management is key for turkey production. A consistent daily routine of feeding, evaluating the turkeys, checking ventilation, and applying new bedding is vital to producing top quality birds.

Although the turkey and row crop operations keep the Achen family busy seven days a week, they still find time to be involved with their community. Jared and Tawnya hold positions within their church and volunteer at school events. Jared also is a member of the Wayland Economic Development Committee and serves on the Henry County Farm Bureau board.

“We strive to assist our community as much as possible as it is important to us to have our small town thriving,” says Jared. “We also give farm tours. We often have community members ask to tour. Sometimes those who have moved away like to come ‘home’ and show their kids our turkeys. Bio-Security is important, but we do our best to protect our turkeys while teaching the public about turkeys.”

The Achen family also shares their farm life by posting frequently on the Achen Farms Facebook page. Another way they connect with consumers is through the Midwest Old Threshers, which draws people to the area each Labor Day weekend. The Achens set up an turkey booth within their church tent where they serve turkey drumsticks and turkey tenderloins.

Today the Achens are sharing with us one of their family’s favorite recipes for turkey enchiladas. Download this recipe and celebrate June Turkey Month with your family!

Shannon Latham

June 29, 2018

General, Poultry, Recipes