It’s common for local farmers to come together at harvest time and help out their neighbors in need. What makes a group of Scout County farmers unique is that they come together each fall and combine for the benefit of farmers across the globe.

Bob Braden heard about Foods Resource Bank (FRB), a non-governmental humanitarian organization committed to providing food security in developing nations through sustainable small-scale agriculture production projects.

Feeling called to make a difference, Bob passed along the information to the congregation at St. Ann’s Catholic Church in Long Grove. He felt God nudge again, so Braden talked with more members of the community whom he thought might feel the same way. A committee was formed, and together they started a growing project called “Hearts to Harvest.” Today 10 committee members participate from both St. Ann’s and Faith Lutheran Church in Eldridge.

Hearts of Harvest consists of 40 acres, which produces a crop of both corn and soybeans each year. All proceeds from the crops go to projects that help poverty-stricken families in third world countries feed themselves with assistance from the FRB. The FRB assists with everything from providing seed for community gardens and getting farmers the tools needed to installing drip irrigation.

“Despite the challenges we might face, our growing project has had tremendous success,” says Braden, president of the Hearts to Harvest LLC. “We feel a sense of achievement working together to achieve a common goal of helping hungry people in developing world have the dignity and pride that comes with feeding themselves.”

“We’ve been truly blessed with such by such a caring and giving community,” adds committee member and Latham® seed dealer David Boeding. “We would like to thank everyone for your past support and prayers. So many companies and individuals come together to support our annual project.”

You can help, too! Simply donate $25 to sponsor one row of corn, which will help since Hearts to Harvest rents a 40-acre parcel to provide funds for the FRB.

Each year after harvest, members of the Hearts for Harvest board gather to choose the sustainable projects to which they’ll donate. Past Hearts for Harvest-sponsored projects have included:

In honor of the work done in the developing world by Foods Resource Bank, today we’re sharing a traditional Tanzanian recipe for Braised Cabbage. Visit your local Farmers Market and gather the ingredients needed to try this at home!

“Kickoff” is a sure sign that seasons are changing. Our annual Latham® dealer kickoff meeting marks the beginning of a new sales season. And our annual Latham tailgate marks the beginning of a new football season – including another season of the Latham Locker Room Show.

The Latham Locker Room Show airs during every football broadcast on the statewide Cyclone Radio Network. This segment airs following the play-by-play and includes exclusive “locker room” interviews with players and coaches. We’d like to invite you to listen along as you’re tailgating in the parking lot, driving home from the game or bringing in #crop14.

Just as we enjoy a friendly rivalry when Iowa State takes on Iowa, there is sure to be a fair amount of smack talk when Latham customers from North Dakota Roll into Ames this weekend,” says John Latham, company president and ISU alum.

The Bison may be the three-time defending national champions, but the Cyclones will have the home field advantage. Iowa State’s top tight end, E.J. Bibbs, is generating lots of attention already. Although this ISU senior had a breakout season in 2013, Iowa State Head Coach Paul Rhoads says his team’s offense won’t revolve around one player this season.

“It takes a good offense and a good offense to win on the grid iron – or in a farm field,” agrees John Latham. “I’m really excited about the talent ISU has and am looking forward to seeing the new defense come together. I’m equally excited about our new offensive coordinator and tight ends coach Mark Mangino. I know our team will be prepared to do battle.”

To help you prepare for the new season, we’re sharing a recipe for Pizza Snacks from the new Let’s Cook cookbook featuring “Iowa Girl Eats” blogger and host of “Join My Journey”, Kristen Porter. We know that large quantities of good food are key to hosting a successful tailgate, so we’re also including links below to some of our most popular tailgating recipes.

Get into the spirit and bring home the “W” with Team Latham!

Top Tailgating Recipes

• • Tailgating Tips
  • Creamy Buffalo Chicken Dip
  • Pulled Pork
  • Tailgating Eggs
  • Build Your Own Burger

I’ve attended the Iowa State Fair for about 30 years, and I’m “amazing amused” to discover new sites on the grounds and new foods to try. (Side bar: The Smoked Brisket and Bacon Mac n’ Cheese gets my vote in the 2014 New Foods Contest although I found the Bauders Brownie Blitz to be a delectable, especially with a scoop of vanilla ice cream.)

I’m also still learning life lessons. It may sound cliché that youth gain valuable skills as members of 4-H or the FFA, but now that I’m a 4-H mom, I realize that I’m gaining a whole new set of life skills! I was reminded of this fact yesterday when I found myself pacing as our daughter showed her meat goats.

It was Ellie’s first year in the big ring and a ring that size – filled with the top stock from across the state – can be intimidating. I need to appreciate the fact that it took a great deal of courage for my self-conscious girl to come to the state fair when she didn’t know another 4-H member in her project area. I also need to remember that many families in the ring have a show stock legacy, and competing is something they enjoy doing as a family.

Yesterday I found myself wanting my daughter to desire to create a legacy. I wasn’t content with having her just show up… I wanted her to show! I wanted her to show her goats with heart – the way I used to show my lambs at the state fair.

And I wanted her to desire to win a purple ribbon. That means she would need to really work with her goats, training them to lead with a collar instead of a halter and helping them develop their natural potential as performance stock. It’s like the difference between an athlete playing sports at the high school level verses the college level or even training for the Olympics. Raising show stock requires a different diet and an actual training regime.

Fact is, my daughter loves her goats… as pets. She has spent hours in their pen, playing with them and talking to them. Through her 4-H Goat Project, she’s learned to be responsible and do her chores daily. She understands the importance of good health and nutrition. She knows these wethers’ purpose in life is to become meat for someone’s table. We’ve had discussions that our job is to take the best possible care of them so they make high quality meat, but this doesn’t make the reality of the situation any better.

Now that the show is over, we must say goodbye to our beloved Immanuel and Cupid. They have the sweetest personalities, and we’ve had so many fun hours together. (I find myself holding back tears even as I write about them.) I believe it’s important for kids to know how food is grown, but I’ll confess that we aren’t going to put these goats in our freezer.

Next year we’ll probably just show does, or females, at our county fair. Then we’ll bring them home and add them to our tribe, or group of goats. Showing breeding goats at the county fair is a better fit for my daughter’s interests. Her real passion is showing horses. I’m going to accept that but… I still have hopes of her someday winning a purple ribbon at the Iowa State Fair with her new horse! After all, I’m a show mom. 🙂

In celebration of the Iowa State Fair, today I’m sharing another recipe from the Let’s Cook cookbook that features Iowa Girl Eats blogger Kristen Porter. You can get your own autographed copy tomorrow, Aug. 16, between 10 am and noon at the Iowa Food and Family Project exhibit, located inside the south atrium of the Varied Industries Building.

Traditionally, 20-year anniversaries are celebrated with China. Son-Bow Farms near Plum City, Wisconsin, recently celebrated its 20^th year of business with Chinet.

Approximately 2,000 people – from as far away as Green Bay and as nearby as Plum City – gathered for breakfast during Pierce County’s Dairy Breakfast. Guests enjoyed Dad’s Belgium Waffles topped with fresh, Real® butter and whipped cream plus sides of fresh fruit and sausage links.

Wagon tours were given of the 1,000-cow dairy. Guests learned that cows’ tails were docked to keep their udders clean, and the daily average milk production of this highly productive farm is 90 pounds per cow. The rolling herd average is 32,000+ pounds and the somatic cell count (SCC) is under 150,000.

A sprinkler system could be seen showering the cows with cool water for 3 minutes every 12 minutes; these 15-minute cycles help keep cows comfortable, and comfortable cows produce more milk. Comfortable cows were seen throughout the barn, chewing their cud as they lounged in the sand bedding.

Tents were set up like a trade show, featuring everything from a Rethink Your Drink presentation about hidden sugar sources in common sports drinks to a demonstration on Hands Only CPR by Latham Forage Products Manager Corey Catt and his emergency service colleagues.

“What a great day!” said Jay Richardson, who along with his wife, Kristi, started Son-Bow Farms in 1994 as a 50-cow tie stall dairy operation. The dairy enterprise was attractive to the young couple, who was interested in adding value to their crops by feeding them to livestock.

Three years later, the Richardson’s expanded to a 120-cow free-stall barn and remodeled to a flat barn parlor. Also that year, they hired John Freund to manage the cows and Jeff Coss to manage the crops. Freund and Coss have become partners in the business. Gabe Weix, who became Agronomy Manager last year, also is a partner. Kristi puts her banking degree to work by doing payroll and bookkeeping for the operation. An accountant by trade, Jay keeps a close watch on the financials.

“Our mission is to be the premier employer of people, cows and agronomic practices,” adds Jay. “Our employees are dedicated day in and day out, embodying this mission statement. We’re also grateful for the support we’ve received from members of the community and local businesses throughout the years.”

When the Richardsons aren’t at work, you’re likely to find them at the track. Kristi has work in the pit office for more than 20 years. Jay started racing when he was 16 years old and continues to make circles with his Dirt Modified. Their 16-year-old son, Jason, is in his third year of racing Dirt Midwest Modified, lower-class primarily at the Red Cedar Speedway in Menomonie and at Eagle Valley Speedway in Jim Falls. Their 19-year-old son, Jacob, enjoys helping at the track when he can and loves music.

Whether they’re on the track or at a family gathering, the Richardsons are promoting Wisconsin’s dairy industry. Today they’re sharing a family favorite recipe for Cheesy Potatoes, which are perfect for holiday gatherings and potlucks.

What comes to mind when you hear someone say, “Fourth of July celebration”? My mind automatically thinks about boating at the lake (more like wishful thinking on my part!), potlucks with friends, campfires, and big fireworks that fill the night sky.

The Fourth of July is certainly a time for Americans to relax, unwind and celebrate all of the joys of summer. But, we would be remiss if we didn’t take a moment to reflect upon our nation’s history and to remember those who preserve our freedoms. My heart goes out to all of my friends who have family members deployed this holiday. How selfless they are to put our country first!

Did you know that 40% of our service men and women come from rural America, yet only 16% of the U.S. population lives in rural America?

Perhaps more “farm kids” volunteer to serve our great country because they were active in 4-H, pledging their hands to larger service for their community and their world. Perhaps they learned to recite the FFA creed, believing that it’s more honorable to serve the public interest than one’s own self-interest. Both youth organizations emphasize community service.

Perhaps nurturing livestock or caring for crops helps develop a worth ethic and compassion, so more rural residents feel compelled to enter the military.  After all, “if you grow up in rural America, you know you just can’t take from the land. You have to give something back.” — Keeping it Real through the Lens of Farm Girl

Whatever their reasons, we owe the men and women in uniform a great deal of thanks. Their service allows us to enjoy freedoms including “choice.” For the most part, we can farm the way we want. American farmers can choose the seeds they want to plant, and they can choose to farm with Big Red Power or take a ride in a Big Green Tractor.

This holiday weekend, as we picnic with family and friends, I’ll #thankafarmer for the many food choices available! I’m looking forward to preparing – and tasting – Sweet & Spicy Hog Wild Baked Beans. What can be more “all American” than a recipe that combines apple pie filling and pork? I’ve been intrigued by this recipe ever since Franklin County farmer Val Plagge told me about it.

It’s not uncommon for a dairy farmer to begin milking at 5 AM and then again at 5 PM, but Beth Ingli of Spring Valley, Wisconsin, isn’t your typical dairy farmer. She rises at 5 AM to take care of calves and dry cows. Once the chores are done, she gets ready to work as Store Supervisor and Advertising Director for the Ellsworth Cooperative Creamery. After work, she heads back to the barn for evening chores.

“Dairying is in my blood,” says Beth, who has been living on a dairy farm for 49 years. For the past 29 of those years, she’s been working alongside her husband, Craig. The couple is the second generation to live on the family farm, which was purchased in 1957 by Beth’s father-in-law.

Beth and Craig’s four children – Kay, Celia, Rick and Erin – were active in 4-H. Beth credits that youth organization for helping her kids learn the value of keeping records and setting goals. She has served as a 4-H leader in Pierce County for the past 28 years. She started as a Foods project leader with the Olivet Otters 4-H club, which is the same 4-H club to which she belonged as a youth. Beth then became the club’s general leader. She’s currently serving on the Adult Advisor Council.

“I know from experience that 4-H teaches youth and families how to work together,” says Beth. “The county fair serves as a deadline to get projects, which you’ve been thinking about doing, actually completed. Kids learn to set goals and make a plan to achieve them. Plus, living on a farm teaches work ethic. You have to make sure the animals and crop are taken care of, and that’s a huge responsibility.”

At one time, the Ingli family had 250 entries at the Pierce County Fair! They showed cattle and hogs, as well as exhibited items like foods, photography, field crops, and ceramics. This year Beth is celebrating her 40^th year as an exhibitor by “cutting back” to about 10-15 food and photography exhibits.

Beth started showing cattle in 1974. Now her 4-year-old nephew is taking over the Raleigh show box and showing a calf in the “Little Dairyman” class this fall. She also has been bringing the same brownie recipe to the fair for the past 40 years. She has yet to receive a Champion ribbon on the brownies, but all of her children have! Guess Beth can take great pride in being a good teacher. J

In her “free time,” you’ll find Beth whipping up blue-ribbon recipes using dairy products. She’s created many of the recipes featured on the Ellsworth Creamery’s website. (SIDE BAR: My husband’s favorite appetizer is Bacon Wrapped Curds. Give them a try and let me know what you think! Be sure to also check out this recipe for Cheese Curd Apple Pie, which sounds perfectly patriotic and fitting for a Fourth of July picnic.)

Last fall Beth developed an apple turnover, which she says is just too good not to share! She’s sharing that recipe with us today on The Field Position. She’s also sharing links to a few summer picnic ideas, which she recently demonstrated during a television interview on Twin Cities Live:

• Grilled Chicken Taco Salad with Seared Cheese Curds
• Couscous and Mandarin Orange Salad with Havarti Cheese