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Latham Hi‑Tech Seeds

Enjoy Easter Leftovers with “Round 2 Recipe” Ideas
What’s not to love about this weekend? Easter lilies are so fragrant and vases of tulips are so vibrant. I’m looking forward to my family’s traditional holiday feast of baked ham, roasted turkey, homemade mashed potatoes with lots of real butter, deviled eggs, plus assorted homemade pies. There most likely will be food left over, and I LOVE leftovers!

Before you think I’ve lost my mind, let me set the record straight. I do not define leftovers as turkey with a squirt of mayo between sliced bread. Reheating a slice of ham doesn’t count either. When I refer to “leftovers,” I’m talking about turning these “precooked proteins” into fabulous weeknight dinners!

My quick tips include cutting up leftover holiday turkey or ham. Then place 1½ to 2-cup servings per freezer bag, and then lay the bags flat in your freezer. Take out a serving at a time for a quick and easy meal.

Below are Top 10 “Round 2 Recipe” ideas I compiled from recipes that have been featured previously on this blog and in the Let’s Cook cookbook, which was printed last year by the Iowa Food and Family Project:
1. Garden Turkey Salad – If you click on this link, you’ll see the real title is “Garden Chicken Salad.” I often substitute chicken for turkey and vice versa. It’s all good!
2. Turkey & Blueberry Salad – The beautiful photo of this salad just looks like spring on a plate. I’m hoping there’s leftover turkey this weekend, just so I can make this one soon!
3. Asparagus & Ham Casserole – This recipe is perfect for a spring brunch including Mother’s Day.
4. Ham & Asparagus Sandwiches – Doesn’t this sandwich look like spring on a plate? Plus, Ciabatta makes everything better IMHO.
5. Put a new twist on the Rachel Sandwich by adding an egg like the Reub-egg-en Sandwich.
6. Sausage and Deviled Egg Salad Sliders – I’m intrigued by this recipe and think it will be the perfect use for the breakfast sausage that’s in my freezer.
7. Turkey Pot Pies – With spring fieldwork underway, this is a great go-to recipe.
8. Turkey and Noodle Toss – Noodles… enough said!
9. Southwestern Turkey Salad – This recipe tops my “must try” list for a summer potluck.
10. Scalloped Eggs and Ham Casserole – This recipe from the Iowa Egg Council is featured below.
What’s stopping you from trying a new recipe or two? I’ve read the average family eats nine different meals at home. NINE. If I left it up to my kids, they’d probably rotate between these five recipes: spaghetti pie, baked tacos, pizza casserole, and lasagna. But the foodie in me likes to try recipes that look and/or taste gourmet but are quick and easy to make.

I’m often inspired by beautiful food photography in magazines, coffee table cookbooks and even my Facebook newsfeed. In fact, Facebook is responsible for me selecting today’s featured recipe for Scalloped Eggs and Ham Casserole. I hope you find it intriguing, too! Let me know how you like it if you try it.
Scalloped Eggs and Ham Casserole

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Ingredients

6 hard-boiled large eggs peeled and sliced
1 cup chopped cooked ham
¼ cup chopped red bell pepper
2 cups jarred alfredo sauce divided
1 tablespoon butter
1/3 cup Panko or soft bread crumbs
1/3 cup finely shredded Parmesan cheese
Chopped fresh Italian parsley

Instructions

Preheat oven to 400 degrees Fahrenheit.
Lightly grease a 1-quart casserole. Layer half of the eggs, ham, and red pepper in the casserole dish. Top with 1 cup of alfredo sauce.
Repeat layers.
In saucepan, melt butter. Stir in panko and cheese. Evenly sprinkle over egg mixture in dish. Bake, uncovered for about 20 minutes or until it’s bubbly and the top is golden. If desired, sprinkle with parsley.
Shannon Latham

April 17, 2025

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

Which came first, the Easter bunny or Easter eggs?
Decorating eggs for Easter is a tradition that dates to at least the 13th century. It is believed German immigrants brought the egg-laying hare to Pennsylvania in the 1700s. Their children made nests where this fabled creature could lay its colored eggs. As this custom spread across the nation, Easter morning deliveries expanded to include chocolate and other types of candy and gifts.

It has been 60+ years since my mom hosted her family’s first egg hunt, and our tradition is still strong and growing through five generations. Mom also makes an Easter egg tree annually, so I asked her to help us make a fresh one. She cut a branch from her lilac tree, cemented it into a coffee can and painted the branches white. Then she showed our Italian exchange student how to carefully use a needle to make a small hole at the top of the egg and a larger hole at the bottom, so we could blow out the yolks. (Anyone else do this and then make an angel food cake?)

When I was a kid, we couldn’t purchase Easter tree decorations at the store. We had to color real chicken eggs and then decorate the tree branches with silk flowers and ribbons. Now our tree contains a mixture of handmade and store-bought decorations.

In years’ past, we dyed hard-boiled eggs that were then turned into my mom’s legendary potato salad. I remember standing on a kitchen chair as a little girl, so I could reach the kitchen counter where Mom would help me make an Easter bunny cake. Another one of my favorite memories is when a live bunny was left in my Easter basket.

Now that my kids are adults our traditions continue to evolve. My daughter will tell you that Easter dinner isn’t complete without ham and a side of macaroni and cheese with corn. My cousin makes the absolute best homemade version of this, using our grandma’s recipe for frozen sweet corn. Today I’m sharing a similar recipe from our hometown church cookbook.
Macaroni & Cheese with Corn

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Prep Time 10 minutes
Cook Time 1 hour

Equipment
1 Large bowl
1 2-quart casserole dish

Ingredients

1 15.25 ounce can whole kernel corn, including water
1 14.75 ounce can cream style corn
1 cup uncooked small shell pasta or elbow macaroni
1 cup Velveeta cheese cubed
½ cup butter melted

Instructions

Preheat oven to 350 degrees F.
Stir together corn, uncooked pasta, cheese, and butter in a large bowl until well combined. Transfer mixture to 2-quart casserole dish.
Bake, covered, for 30 minutes. Uncover, stir, and continue baking for 30 more minutes or until pasta is tender.
Shannon Latham

April 10, 2025

General, Recipes, Season, Sides, Spring
Latham Hi‑Tech Seeds

Go wild! Go Hunting Gor Asparagus And Mushrooms
As a kid, I couldn’t wait for the warm spring weather to produce wild asparagus and mushrooms. I loved trekking through the woods with my dad, in search of morels. I also loved traipsing through the road ditches in search of tender, young asparagus. Most of all, I looked forward to eating my fill of both!

My favorite way to eat morels is dipping them in eggs, rolling them in crushed saltine crackers and frying them in real butter. If you’re lucky enough to find some yet this spring, check out these 10 amazing recipe ideas at https://www.midwestliving.com/food/fruits-veggies/morel-mushroom-recipes/.

While morel season in Iowa typically ends around Mother’s Day, there is still asparagus to be harvested. One of my favorite uses for asparagus is in a casserole with ham and noodles. This easy-to-make recipe is perfect for a formal Sunday brunch or a casual weeknight supper. Give it a try and let me know what you think. Also feel free to share your favorite asparagus recipes with me. I’d love to try some new ways to fix asparagus!
Asparagus and Ham Casserole

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Prep Time 20 minutes
Cook Time 10 minutes

Equipment
1 Food processor
1 Large pot
1 Medium bowl
1 Medium saucepan
1 Large bowl
1 2-quart casserole dish

Ingredients

1 slice white bread or ½ c. bread crumbs
3 3/4 c uncooked extra braod egg noodles or pasta of your choice
2 ½ c sliced asparagus 1 ½”
¼ c all purpose flour
½ tsp dried thyme
¼ tsp salt
1/8 tsp black pepper
1 c whole milk
1 c chicken broth fat free, less sodium
1 Tbs butter
¾ c onion finely chopped
1 Tbs fresh lemon juice
1 ½ c cubed ham 1/2” square – about 8 oz
¼ c chopped fresh flat-leaf parsley
2 Tbs grated fresh Parmesan cheese

Instructions

Preheat oven to 450 degrees.
Place bread into food processor, pulse 10 times or until coarse crumbs form to measure ½ cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat in water. Add asparagus, cook 1 minute.
Drain.
Lightly spoon flour into a dry measuring cup and level with a knife.
Place flour, thyme, salt and pepper into medium bowl.
Gradually add milk and broth, stirring with a whisk until well blended.
Melt butter in a medium saucepan over medium-high heat.
Add the onion, sauté 4 minutes.
Add milk mixture, cook until thick (about 4 minutes), stirring constantly.
Remove from heat and stir in lemon juice.
Combine pasta mixture, milk mixture, ham and parsley in a large bowl, spoon into a 2-quart casserole dish.
Sprinkle with bread crumbs and cheese.
Bake at 450 degrees for 10 minutes or until filling is bubbly and topping is golden.
Shannon Latham

April 2, 2025

Appetizers, Food & Family, Pork, Recipes, Sides, Spring
Latham Hi‑Tech Seeds

From the Farm to the Statehouse: Meet Chad Ingels
Chad Ingels is a dedicated pig farmer, conservation advocate and state legislator with deep roots in Fayette County, Iowa. Growing up on his family’s farm between Fayette and Maynard, Chad developed a strong work ethic and appreciation of agriculture from an early age. His love for farming was shaped by his parents and grandparents, who instilled in him the values of hard work and stewardship.

A Life Dedicated to Agriculture

Chad’s agricultural journey began as a member of 4-H, where he took on swine, horse and gardening projects. After graduating from Iowa State University with a degree in Horticulture, he found himself drawn back to the family farm. Despite facing challenges, including the hog market crash of 1998, Chad’s determination to continue raising pigs never wavered.

He partnered with Niman Ranch to raise pigs the old-fashioned way — in bedded pens and outdoors — bringing his vision of sustainable and humane farming to life.

“Raising pigs in a non-confinement situation is labor intensive but rewarding,” Chad says. “Each year, Niman Ranch hosts a hog farmer appreciation dinner where their customers come together with a lot of the farmers. The gratitude the customers show is almost overwhelming in some respects. It is great to learn how they use the pork and the positive feedback they receive from their own customers, the consumers.”

Today, Chad raises corn, soybeans, oats and hay while also maintaining a sow herd. His dedication to conservation is evident in his no-till soybean practices, cover crop trials ahead of corn, and efforts to improve water quality. His partnership with Niman Ranch has been instrumental in sustaining his pig farming operation, providing him with the resources to continue farming responsibly and humanely.

Passion for Conservation

Chad’s commitment to conservation was sparked during his time with Iowa State Extension, where he worked on water quality improvement projects. Since then, he’s made significant strides on his own farm by implementing cover crops, no-till planting and split nitrogen applications.

“I think it’s important to be conservation-focused because it increases the resiliency of the soil during periods of drought or excessive rainfall,” Chad says, adding that conservation practices benefit the environment while supporting long-term agricultural sustainability.

Serving Iowa in the State Legislature

Since 2021, Chad has served in the Iowa State Legislature, representing parts of Fayette, Buchanan and Black Hawk counties. His involvement in local government began more than 20 years ago when he served on the West Central School Board. Today, Chad serves on several legislative committees, including Education, Health and Human Services; and Labor. He is also chairman of the Administrative Rules Committee and past chair of Veterans Affairs.

“Serving in the Legislature has been a great experience, and I am honored to represent my part of Iowa,” he says.

Chad remains deeply committed to advocating for Iowa farmers and promoting responsible land stewardship through policy and leadership.

A Family Tradition

Chad’s passion for agriculture and public service is shared with his wife, Tammy, whom he met in high school band, and their three children, Colton, Kameryn, and Cullen. The Ingels family continues to stay active in their community, from attending high school sports to participating in Special Olympics events. In his spare time, Chad enjoys gardening and officiating high school basketball.

As part of his commitment to tradition, Chad has shared a family favorite recipe for sausage casserole — a hearty dish that showcases his love for farm-raised pork.
Sausage Casserole

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Ingredients

1 lb Ground Seasoned Pork Sausage
1 Medium Onion – diced
3 Cups boiling water
1 package Lipton's Chicken Noodle Soup Mix
3/4 Cup Rice
2 Cups Celery (chopped)

Instructions

Brown sausage and onion
Add water and soup
Mix in rice and celery
Let simmer 20 minutes
Put in greased casserole or 9×13 pan and bake for 1 – 1/2 hours at 350-degrees.
Bake uncovered an additional 20 minutes.
Stir several times while baking
NOTE: chopped green pepper added to the meat is good!
Shannon Latham

March 13, 2025

Food & Family, General, Pork
Latham Hi‑Tech Seeds

Growing with Latham: Meet Joe DeVries
Farming isn’t just a job for Joe DeVries — it’s a passion that took root on his family’s century farm just west of Chapin, Iowa. That’s where Joe learned early on the value of hard work, dedication and a love for the land. From raising his own ducks, turkeys and chickens as a young child to showing cattle at fairs across Midwest, Joe’s relationship with agriculture has always been a driving force in his life.

Active in 4-H and FFA, Joe served as both Chapter Treasurer and President while competing in numerous state-level contests. His love for cattle began at just five or six years old, when he started taking bucket calves to the fair, and continues today. Joe and his father Mark farm together, raising corn, soybeans, alfalfa and managing a beef cow/calf herd and feedlot.

While farming is his full-time focus, Joe is also committed to advocating for Iowa’s cattle industry. He works as the Northwest Iowa Member Services Advisor for the Iowa Cattlemen’s Association, covering 22 counties. His dedication to the industry extends beyond work, as he recently completed a six-year term on the Franklin County Cattlemen Board and continues to serve on the Franklin County Extension Council.

Joe’s connection to Latham Seeds started long before he became a dealer. Farming just 10 miles away from Latham’s headquarters, he was aware of the company’s strong reputation. When approached in 2023 about joining the team, he was eager to give Latham a try.

“The products performed well for us in our first year with Latham,” Joe says. “I appreciate how they are a local company, but more importantly, a family-owned company.”

Though farming keeps Joe busy, he finds time to support his community and stay involved in cattle shows. His mother, Carma DeVries — who recently joined Latham Seeds as our new office manager — shares his passion for helping others, even assisting family friends with beef projects to provide opportunities for young exhibitors.

When Joe isn’t working in the fields or advocating for agriculture, he enjoys spending time with his “nephew” Waylan, who is the young son of a close friend. Watching Waylan develop his own love for farm life reminds Joe of his own childhood and fuels his passion for preserving the agricultural way of life for future generations.

“I enjoy having him ride with me in the tractor or come with me to check cows,” Joe says. “I enjoying seeing how he loves the farm life.

As part of his dealer spotlight, Joe is sharing a family favorite recipe for Spaghetti Pie. Enjoy this hearty, comforting dish that’s perfect for busy farm families.
Spaghetti Pie

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Course Main Course
Cuisine American

Equipment
1 9×13 Pan

Ingredients

2 pounds cooked hamburger
1 32 oz jar spaghetti sauce
1/2 pound thin spaghetti
2 eggs
2 cups mozzarella cheese (shredded)
1 cup onion (chopped)
1 green pepper (chopped)
garlic, salt and pepper to taste
1 bag pepperoni (sliced)
mushrooms (optional)
black olives (optional)
1 cup milk

Instructions

Break the spaghetti in small pieces and cook, then drain.
Mix together the eggs and milk, add to cooked spaghetti and spread into a greased, 9×13 pan.
Top with sauce, crumbled cooked hamburger, onion, green pepper and seasonings.
Top with black olives, mushrooms and finally the thin-sliced pepperoni.
Cover with cheese and bake at 350-degrees for 40-45 minutes.
Shannon Latham

February 14, 2025

Beef, Food & Family, Latham News, Recipes, Uncategorized
Latham Hi‑Tech Seeds

Your “Souper Bowl” Roundup Before the Big Game
Here’s a roundup of our “Souper Bowl” recipes as you prepare for the big game this weekend.

Happy “Souper Bowl” Sunday!
People’s Choice Chili

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Ingredients

Chili
1 large can Campbell's tomato juice
1 large family size Campbell's tomato soup
1 lb hamburger browned and drained
1 can Mrs. Grimes chili beans in chili sauce
1 pint homemade frozen salsa (See below)
Salsa
8 cups diced tomatoes (I tend to remove the seeds too)
2 medium green peppers
2 medium yellow peppers
2 medium red peppers
2 large onions (chopped)
3/4 cup tomato paste
1/2 cup white vinegar
2 tbsp sugar
2 tbsp salt
4.5 tsp garlic powder

Instructions

Combine all ingredients in large saucepan
Bring to a boil and simmer uncovered 45 minutes, stirring often
Serve!

Notes
Storage:
Put unused chili into pint sized freezer containers.
Let sit on countertop until cooled to room temp, then freeze.
Shannon Latham

February 7, 2025

Food & Family, General, Latham News, Recipes, Salads
Latham Hi‑Tech Seeds

Growing With Latham: Meet Shawn Kreutner
We all know farming isn’t just a job — it’s a way of life. For Shawn Kreutner, that life started on his family farm just south of Vinton, Iowa, where he grew up surrounded by agriculture. From an early age, he was involved in 4-H, FFA and showing livestock, building a foundation that would shape his future. After graduating from Vinton-Shellsburg Community School in 1997, he pursued a degree in Swine Management at Ellsworth Community College, knowing that his future was firmly planted in farming.

Shawn’s journey in seed sales began in 2001 after the passing of his father, when he stepped up to continue the family’s farming legacy. Over the years, he worked with several seed companies, but he wanted a partner that shared his values — one that prioritized farmers over corporate interests. That search led him to Latham Hi-Tech Seeds.

“I am now going on my sixth year as a dealer with Latham Hi-Tech Seeds and it has been a success,” Shawn says.

The independent, family-owned seed company aligns with his commitment to providing top-quality products and personalized service to farmers in his area.

Shawn and his wife, Sara, have been married for 17 years and continue to raise their three children — son Will and twin daughters Candace and Carly — on the same farm where he grew up. Together, they raise corn, soybeans, hay, cattle and show pigs, carrying on a deep-rooted agricultural tradition. When they’re not working in the fields or tending to livestock, the Kreutners enjoy traveling to farm shows and spending time as a family.

Of course, no Latham story is complete without a favorite recipe! When the Kreutners gather together, one of their go-to appetizers is “Hanky Panky” — a savory, cheesy snack that’s always a hit. Whether it’s for a casual get-together or a big game day, this family favorite is sure to be a crowd-pleaser.
Hanky Panky

Sharon Rigsby

If you have never had a Hanky Panky, you are in for a treat! There is nothing improper about this Hanky Panky Recipe for old-fashioned, delicious, cocktail rye bread appetizers, sometimes called a "polish mistake," topped with a combination of sausage, hamburger meat and, what else, lots of gooey cheesy goodness!

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Prep Time 10 days
Cook Time 40 days
Total Time 50 days

Course Appetizer, Snack
Cuisine American

Servings 36 pieces

Ingredients

1 ¼ lb ground beef (I used Jimmy Dean's)
1 lb hot pork sausage (I used Velveeta cheese)
1 tsp ground oregano
1 tsp crushed red pepper
1 pinch fennel seeds
1 loaf thinly sliced party rye bread (sometimes called cocktail rye bread)

Instructions

Preheat oven to 400° F.
Add ground beef and sausage to a large skillet over medium-high heat. Stir and cook until browned. Use a potato masher or large fork to break up any large clumps of meat.
When the meat has browned, drain off any excess fat.
Add oregano, garlic powder, crushed red pepper, and fennel seeds. Reduce the heat to low and continue cooking for 20 minutes.
Cut the cheese into cubes and add to the meat mixture. Stir until the cheese has melted and everything is thoroughly blended, remove from the heat.
Use a small ice-cream scoop (about 1¼ inches in diameter) or a tablespoon to add a dollop of the meat and cheese mixture to each piece of bread.
Place on a cookie sheet and bake for 8-10 minutes, or until the bread is toasted and the topping is bubbling.
Serve warm or at room temperature.

Notes
You can change this recipe into Hanky Panky Dip by adding a can of Rotel and cooking everything in a crockpot or slow cooker until the cheese is melted. Serve with sturdy chips like Frito scoops.
I recommend using processed cheese like Velveeta in this recipe; if you’re not a fan, you can experiment with cheeses that melt well, such as Fontina or Monterey Jack.
Be sure to drain off any excess fat after cooking the meat mixture to prevent the mixture from becoming too greasy.
The meat and cheese mixture should be creamy and spreadable but not runny. It might not spread well on the bread if it’s too thick, and if it’s too runny, it could make it soggy.
Serve hanky pankies warm. If they cool down and the cheese solidifies, you can reheat them in the oven for a few minutes
Shannon Latham

January 31, 2025

Food & Family, General, Latham News, Recipes
Latham Hi‑Tech Seeds

Latham Seeds Welcomes New Seed Account Manager
Latham Seeds is excited to welcome Chelsea Bamrick as our newest Seed Account Manager! With a background in agriculture, Chelsea brings a wealth of experience, enthusiasm and expertise to her role.

Chelsea grew up on an acreage outside Dougherty, Iowa, where her family raised cattle, hogs, corn and soybeans. Farming was a way of life for her, and she was actively involved in agriculture from a young age. Her dad and brother continue to farm today alongside other family members, keeping their legacy going strong.

A graduate of Rockford Senior High School, Chelsea balanced academics, athletics and leadership, participating in cheerleading, softball, volleyball and track while serving as her senior class president. After high school, she attended Kirkwood Community College in Cedar Rapids, earning her associate degree. Chelsea then returned home to begin working at Five Star Co-op, where she expanded her knowledge in ag and built strong relationships with farmers.

Chelsea and her husband, Jake, live in Rockwell with their two boys, Holdyn and Gannon, who attend West Fork schools. Jake is self-employed and runs his own spraying business, helping farmers maintain healthy and productive fields. The family loves spending time together outdoors — whether camping, golfing or caring for their four dogs.

Between growing up on a farm and an ag career that spans more than 15 years, Chelsea was familiar with Latham Seeds before joining. “I’ve known about Latham for many years, and when I came across this job opportunity, I thought it was a great fit for me and my family,” she says. “I’m excited to work with a new group of people at this family-owned business.”

Chelsea’s extensive experience in agriculture, paired with her dedication to supporting farmers, makes her a perfect addition to the Latham team. “I’m looking forward to helping growers achieve success and navigating the ever-changing world of ag,” she says.

Outside of work, Chelsea enjoys attending her children’s events, gardening, reading, golfing and traveling. She also likes sharing family favorite recipes, like Taco Pasta Salad — a quick, easy, and delicious dish that’s a go-to for her family.

Please join us in welcoming Chelsea to the Latham Seeds family!
Taco Pasta Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes

Course Salad, Side Dish
Cuisine Mexican

Equipment
Saucepan

Ingredients

10 oz pasta
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope 1.25 oz – taco seasoning packet
1 tsp garlic powder
salt and pepper to taste
2 cups cherry tomatoes – halved
1 can 11 oz – corn
1 can 15 oz – black beans, drained and rinsed
1 cup Shredded Mexican Blend Cheese
1/4 cup chopped cilantro

Instructions

Cook pasta according to package directions until al dente. Drain and rinsed under cold water
While pasta is cooking, prepare the dressing in a large bowl, combine mayonnaise, sour cream, taco seasoning, garlic powder, salt and pepper. Mix well.
Add drained pasta, tomatoes, corn, black beans, cheese and cilantro. Stir well to combine. Add more salt, pepper, and/or cilantro if needed.
Refrigerate for at least 2 hours before serving so that flavors can deepen and pasta chills.
Shannon Latham

January 22, 2025

Food & Family, General, Latham News, Recipes, Salads
Latham Hi‑Tech Seeds

Kicking Off the “Souper Bowl” Season
There’s something special about sharing a warm bowl of soup on a chilly winter day — especially when it’s a family recipe passed down through generations. At Latham Seeds, we know traditions run deep, whether it’s on the farm, in the field or around the kitchen table. That’s why we’re excited to celebrate National Soup Month with a “souper” kickoff to one of our favorite times of year: the countdown to the Big Game!

This January, we’re bringing together the Latham family of dealers, customers and team members for a unique celebration. Our “Souper Bowl” series will spotlight favorite soup recipes from across Latham Country — hearty creations that have become game-day staples and wintertime must-haves. From tried-and-true classics to bold new flavors, we’ll share recipes that are sure to warm your soul and inspire your next meal.

As we approach the Big Game on February 9, stay tuned to our social channels for recipe reveals, cooking tips and maybe even a few surprises along the way. Whether you’re rooting for your team to take home the trophy or just looking for a new soup recipe to try, we can’t wait to share this “souper” journey with you.

Here’s to a season full of great food, great company and great games. Our first recipe won Latham’s chili cookoff last year (thanks Renata!) so be sure to find out why.

Let the “Souper Bowl” festivities begin!
People’s Choice Chili

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Ingredients

Chili
1 large can Campbell's tomato juice
1 large family size Campbell's tomato soup
1 lb hamburger browned and drained
1 can Mrs. Grimes chili beans in chili sauce
1 pint homemade frozen salsa (See below)
Salsa
8 cups diced tomatoes (I tend to remove the seeds too)
2 medium green peppers
2 medium yellow peppers
2 medium red peppers
2 large onions (chopped)
3/4 cup tomato paste
1/2 cup white vinegar
2 tbsp sugar
2 tbsp salt
4.5 tsp garlic powder

Instructions

Combine all ingredients in large saucepan
Bring to a boil and simmer uncovered 45 minutes, stirring often
Serve!

Notes
Storage:
Put unused chili into pint sized freezer containers.
Let sit on countertop until cooled to room temp, then freeze.
Shannon Latham

January 16, 2025

Food & Family, General, Latham News, Recipes, Salads
Latham Hi‑Tech Seeds

Meet Brad VerSteeg: Building Stronger Roots in Southwest Minnesota

We’re proud to welcome Brad VerSteeg as our new Regional Sales Manager for Southwest Minnesota! A seasoned professional with deep ties to agriculture and a passion for independent seed companies, Brad brings a wealth of experience, a family-first mindset and a commitment to helping farmers grow their legacies.

Brad grew up on a diversified family farm in Rock County, Minnesota, raising corn, soybeans, alfalfa and oats alongside livestock. With a background steeped in agriculture and years of experience in the seed industry, Brad’s journey has come full circle — back to an independent, family-owned seed company.

After earning his Bachelor of Science in Agricultural Systems Technology and Business from South Dakota State University (Go Jacks!), Brad initially envisioned a career in the equipment industry. However, the pull of working closely with farmers led him to his first role with a family-owned seed company, and he hasn’t looked back since.

“I discovered Latham Seeds on Facebook, and I couldn’t be happier to join this incredible team,” Brad says. “I’m excited to build distribution in Southwest Minnesota and help our dealers grow and succeed. My favorite part of the job is finding the right person to join the Latham family, supporting their growth and watching them achieve success.”

Brad’s story is also one of family, tradition and connection. He still enjoys time on his family’s 750-acre farm, riding motorcycles, snowmobiling with his son Tate and gathering with loved ones. And speaking of family traditions, Brad’s grandmother was a WWII war bride from Japan — a unique chapter in the VerSteeg family history.

At the heart of Brad’s story is a shared value with Latham Seeds: the importance of family. It’s why he’s excited to join an independent company that understands the legacy-building work farmers do every day. “I look forward to bringing my past experience and blending it with Latham’s tools and processes to serve our dealers and customers.”

To wrap things up — and to celebrate the VerSteeg family’s love of food and togetherness — we’re thrilled to share one of Brad’s favorite family recipes: The VerSteeg Lettuce Salad. Handcrafted by the VerSteeg men at family gatherings, it’s a simple yet flavorful dish made with shredded lettuce, chopped onion, boiled eggs, bacon, a little bacon grease and a splash of vinegar. It’s a dish that’s as timeless as the traditions it represents.

So, here’s to new beginnings with Brad VerSteeg, stronger roots in Southwest Minnesota, and the family recipes that bring us together.

Shannon Latham

December 26, 2024

Food & Family, General, Latham News, Recipes, Salads