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Latham Hi‑Tech Seeds

Litzau Drives the Countryside – with 580 Horsepower!

Larry Litzau of Glencoe, Minnesota, drives the countryside in style. Sports cars have been his passion since high school, and his newest sweetheart is a 2012 Camaro ZL1. He has good reason to feel especially proud of this one as it took “Best in Class” on Aug. 5 at the Inver Grove Heights car show.

Given his penchant for sports cars, it’s only natural for Larry to participate in a “field day on wheels.” He’s planning to drive this Camaro on Saturday, Aug. 25, when Latham Hi‑Tech Seeds hosts its 4^th Annual Freedom of Independence Ride in North Central Iowa.

“There are field days, and then there is Latham’s Freedom of Independence Ride,” says Larry. “Looking at plots is just so much more fun when you’re cruisin’ the countryside.”

While participating in this year’s ride, Larry is especially looking forward to learning more about Latham’s new Gladiator hybrids and Ironclad soybeans. “With more acres going to corn-on-corn, it will be helpful to have the Gladiator designation to help farmers select the best products for their situations. I also like the way Latham’s true one-bag system for Refuge in Bag makes it simple for farmers to handle refuge requirements. Latham’s new Ironclad designation will also help with product selection. We’ve experienced more problems with Iron Deficiency Chlorosis, Soybean Cyst Nematode and Phytophthora Root Rot in recent years. Because Latham is headquartered where these challenges are most prevalent, Latham® brand soybeans are bred to handle these situations better.”

Larry is especially excited about Latham’s 2013 soybean lineup. “I made the switch to Latham because I wanted to work with a regional seed company that offers corn hybrids and soybean brands specifically bred for our geography. Latham’s Roundup Ready 2 Yield® out-yielded the competition 5 to 6 bushels in 2011. It’s the real deal!”

Such an endorsement means a lot, coming from someone who has so much experience in the business. Larry has represented other seed companies over the past 20 years, as well as farmed his own acres. He had a farrow-to-finish hog operation for 30 years and was active in farm organizations including serving on the board for the McLeod County Corn and Soybean Growers. In addition he served for eight years in the Naval Air Reserve, worked two years for 3M and 42 years for Telex as a tool and die maker.

“I’ve learned to never take anything for granted,” says Larry, who suffered a stroke on May 4, 2010. “While there is never a good time to be struck by illness or injury, my stroke happened at the absolute worst time for a farmer and seed salesman. With customers scheduled to take delivery of seed that morning, I was on my way to the emergency room in Glencoe.” Less than an hour later, Larry was being transported by helicopter to St. Paul. He spent three days in the hospital and then another month doing intensive therapy. His son, Brian, with the help of Regional Sales Manager Greg Brandt, got all of the seed in the hands of customers.

“You realize just how precious and fragile life is,” adds Larry’s wife, Eleanor, who has been battling cancer for nine years and is currently undergoing treatment. “It really helps you put your priorities in order.”

Family takes first priority for Larry and Eleanor, who have been married for 42 years. They were married May 9, 1970, and moved to their farm on June 1. It’s also where they raised their three children: oldest daughter, Jennifer, works as a psychologist in the Glencoe Silver Lake school district; son Brian is a tool and die maker at Eaton Corporation; and youngest daughter, Rebecca, is an elementary music teacher I n the Minnetonka school district. The Litzaus are also proud of their very active grandchildren: Paige, 12, enjoys music; Nathan, 10, plays baseball; Miranda, 8, loves soccer and softball; Owen, 7, plays hockey, golf and baseball; and Ava, 5, is a gymnast.

The one thing all five grandchildren enjoy is Grandma Ellie’s cooking! Now that she’s recently retired after serving for 40 years as a Licensed Practical Nurse (LPN) at a long-term care facility in town, Eleanor has more time to enjoy life’s simple pleasures. The Food Channel is one of her favorite channels, and Eleanor enjoys trying new recipes. Today she’s sharing one of her favorite easy-to-make recipes for apple pie. With harvest just around the corner, you’ll want to give this one a try! I taste-tested it last fall and agree this recipe is a keeper!

Team Latham

August 17, 2012

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Berklands Enjoy a Taste of the Good Life
by Darcy Dougherty Maulsby

Richie Berkland, left, his daughter, Meghan, and his wife, Cynthia, live on the Century Farm near Cylinder where he grew up.

Ritchie Berkland and his family relish the opportunity to live and work on their Century Farm near Cylinder in Palo Alto County.

“A century farm is a connection to family, from my ancestors to my siblings to my children,” says Berkland, whose son, Grant, 26, lives in New Jersey, and daughter, Meghan, 19, is a student at Iowa State University (ISU). “This is a gathering place, and my wife, Cynthia, and I are glad we’ve kept the farm in our family.”

Farming has been a way of life for the Berkland family for generations. The family’s Vernon Township farm dates back to 1891, when Berkland’s great-grandfather, Christian Knudson, homesteaded the land. In 1938, Berkland’s father, Amos, and mother, Pearl, purchased the farm and kept the land in the family.

Ritchie Berkland’s father, Amos, farmed with his brothers Melvin and Bert, and it took plenty of help to get big jobs like threshing completed.

Berkland’s father, who had grown up with traditional horse power, enjoyed working with horses and was known for his superior ability to cross-check corn. As farming methods evolved, a mounted picker on the family’s Super M tractor helped bring in the harvest, recalled Berkland, who noted that it took his father, his Uncle Melvin and his Uncle Bert the good part of a day to get the picker set up and ready to go. “When Dad got a two-row, pull-type New Idea picker in the mid 1960s, he thought that was the cat’s meow,” said Berkland, who noted that his father raised corn, soybeans, oats and alfalfa on 320 acres.

Berkland didn’t realize how interested he was in farming until he left home to study farm operations at ISU. “I discovered that I really missed the farm and wanted to return.”

After Berkland completed his degree in 1975 and began farming full time, he raised hogs, purebred sheep, corn, and soybeans. He’ll never forget the 1988 drought, when he didn’t even make 100 bushels per acre of corn on his north farm. Despite the tough times, the Berklands were able to keep farming, and Berkland began selling seed around 1993 to supplement the family’s income. “I like being around people and enjoy talking to farmers, so it was a natural fit,” said Berkland, who sells Latham Hi‑Tech Seeds to farmers in Palo Alto and Emmet Counties.

Berkland is impressed by how superior seed genetics have continued to push yields higher. “When I started farming, getting 125 bushels per acre on corn was a big deal. By the 1990s, about 160 to 165 bushels per acre was as good as it usually got. Then we took a quantum leap forward in recent years with all the new traits and genetics. Now I’ve had years where the average has been 217 bushels per acre.”

One thing that hasn’t changed on Berkland’s farm is his commitment to conservation. For years, he and his family have planted evergreens, shrubs, and tall grasses for windbreaks and wildlife habitat. The Berklands also carry on their family’s tradition of serving hearty, home-cooked meals, especially when everyone gets together at the farm each 4^th of July.

“There are no magic amounts for the ingredients in some of my recipes, including my Cheddar Chowder soup,” said Cynthia Berkland, who shares three of her family’s favorite recipes. “I just add a lot of what my family likes and keep tweaking until I think it’s just right. Just call me ‘Goldilocks!’”

CHEDDAR CHOWDER

Ingredients:
- 5 potatoes
- 1 medium onion
- 5 to 6 carrots
- 3 celery stalks
- 2-4 cans cheddar cheese soup
- Milk
- 2 cups ham (diced)
Directions:
1. Cut veggies into bite-sized pieces and boil in salted water for about 10 minutes until tender but not mushy.
2. Mix soup and milk until creamy, then add diced ham and veggies. You can include a little of the water, but you should drain most of it, or the soup will be too thin.
3. Simmer until hot clear through but not boiling.
THREE BEAN CASSEROLE

Ingredients:
- 2 pounds ground beef
- 1/2 cup ketchup
- 3/4 cup brown sugar
- 1/2 pound diced bacon
- 1 tablespoon dark molasses
- 1 teaspoon mustard
- 1 cup chopped onion
- 1 can each kidney beans, lima beans, butter beans (all drained), pork & beans
Directions:
- Brown ground beef, bacon, and onion.
- Drain, then add ketchup and brown sugar.
- Combine all ingredients and simmer.
- Bake at 350° for 1 1/2 hours.
- Can be cooled and frozen, then baked later, if desired.
Team Latham

July 27, 2012

General, Recipes, Sides
Latham Hi‑Tech Seeds

Eat Great and Lose Weight!
Submitted by Darcy Maulsby,
Darcy Maulsby & Co.

This July I returned for my fifth year as the featured Saturday morning cook at the 2012 Cherokee County Fair in Cherokee, Iowa. It was great to have nearly 60 people learn how to “Have Your Cake and Eat it, Too.” I’m on a mission to show you can eat great and lose weight without sacrificing flavor—or dessert!

Take this simple, citrus-marinated Cuban Pork Tenderloin, which only has 140 calories per serving and is great on the grill. If you try it, let me know what you think (e-mail me at yettergirl@yahoo.com). Be sure to enjoy a piece of Glazed Lemon Cake, too!

Cuban Pork Tenderloin

(find more great pork recipes at http://www.porkbeinspired.com/Index.aspx)
- 1 1/2 to 2 pounds pork tenderloin, trimmed
- 1/4 cup orange juice, fresh
- 1/4 cup grapefruit juice, fresh
- 2 tablespoons cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cloves garlic, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close bag, and refrigerate for at least 30 minutes and up to 4 hours.

Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.

Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal.

Low-Fat American Fries
- 4 baking potatoes, cut into wedges (leave the skins on)
- 4 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
Toss potatoes with olive oil and seasonings. Bake at 425°F for 35 minutes, or until crisp.

Darcy’s Ranch Salad
- 1 bag of coleslaw mix
- Spin Blend salad dressing (this has better flavor than mayonnaise)
- 1 packet dry ranch salad dressing mix
- Fresh broccoli, washed and cut
- Crumbled, cooked bacon (optional)
Combine coleslaw mix, Spin Blend, ranch salad dressing mix, and broccoli. Taste as you go to determine how much Spin Blend, ranch mix, and broccoli you want to include. Top salad with bacon.

Watermelon Fruit Kabobs
- Wooden kabobs
- 1 seedless watermelon
- Fresh fruit of your choice (options could include grapes, pineapple chunks, cantaloupe, honeydew melon)
Cut watermelon in half. Take one half and place it flat-side down on a platter or serving tray. Arrange chunks of fresh fruit on each kabob. Placed the pointed end of each kabob into the rind of the watermelon. Serve and enjoy!

Darcy Maulsby is based in Lake City, Iowa, where she runs her own marketing/communications company and helps out on her family’s Century Farm. She assists clients in agriculture and other industries with magazine articles, sales materials, newsletters, website articles, photography and more. Darcy, who is also an avid home cook, invites you to follow her food and ag updates on Facebook and on Twitter.

Check out Darcy in “Eat, Pray, Farm : Women in Ag”
Team Latham

July 20, 2012

General, Recipes
Latham Hi‑Tech Seeds

Cake Ball Workshop: Tips, Tricks & Lessons Learned
I’m a dreamer and a reader. No wonder I became somewhat obsessed with cake pops after reading Wilton’s Sweets on a Stick how-to guide for making and decorating cake pops! If you can dream it, you can bake it. Designs range from princesses and pirates to Easter chicks and candy canes. Certainly anything that looks so adorable must be equally as fun to make, right?

Cake pops are fun to make but, in my opinion, they’re even more fun to eat! This past Wednesday, about 30 ladies and I gathered for a two-hour cake ball workshop. Each of us decorated 12 cake balls. Those bite-sized balls of bliss were so tempting that only 9 remained in my box when I left the class. There were 6 in the box when I reached my car, and there were only 3 in the box by the time I got home. (Seriously, you can pop them in your mouth like popcorn.) By bedtime, none remained!

I’ll share with you a few tricks we learned this week in case you’d like to make your own cake balls:
- Dough must chill at least two hours before cake balls are dipped. Dough at room temperature literally falls off the stick. If the dough is too cold, the dipping chocolate will crack.
- Set your frosting in a water bath to dipping ease. Our “baking coach” put the frosting in two, small loaf pans surrounded by warm water in a roaster on low heat. It kept our frosting at the perfect temperature for long periods of time without the worry of overheating, which makes it stiff and unusable.
- Dip a wooden skewer in melted chocolate or melted almond bark before placing the stick in the cake pop. This way the frosting asks like “glue.”
- Be sure to poke the blunt end of the skewer into the cake pop, so the pointed end can be used to hold the pops in place.
- Styrofoam is a simple way to keep the cake pops in place while they dry.
- Chocolate hardens quickly, so have sprinkles and candy toppings at the ready. To make fancier designs, you can shape the cake mixture and decorate with royal icing.
My first experience with making cake balls was so much fun that I’m considering hosting a Bake Once for a Bunch (fashioned after my Cook Once for a Bunch party). If time permits this autumn – in between combine rides and football games – it would be fun to try my hand at making pumpkin pops. (I’m sticking to “round designs” for now after discovering how difficult it can be to make shapes like footballs. Maybe I’ll get more daring with more practice.)

Should you decide to make cake pops at home, following are a few more tips and frosting recipes.
Team Latham

July 13, 2012

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Join the National Celebration with Fried Chicken, Ice Cream and Kisses
July 6 just might be one of the most fun, non-holidays that Americans have to celebrate. Who knew? It’s not only National Fried Chicken Day and International Kissing Day, but it’s also National Ice Cream Month. And just when you didn’t think the day could get any better, you realize it’s Friday to boot!

With an intense heat wave hitting much of the Midwest for the second straight week, it makes me wonder how many Americans will actually fry chicken at home. I’m guessing more folks will opt for the KFC drive-thru. If your travels take you cross-country, Fox News has compiled a comprehensive guide to the best fried chicken in America.

As much as I love fried chicken, I’m not going to stand over the stove. I’d be more tempted to turn on the oven and bake Rice Crispy Chicken. It’s seriously finger-lickin’ good! Another chicken recipe that’s well suited for the season is this Slow Cooker Lemon Chicken, which was given to me several years ago when my aunt was visiting from Canada. I think it would be refreshing served with a side of Orange and Cashew Lettuce Salad.

The more I think about it, the more apt I am to serve Lemon Chicken for Sunday dinner and try to beat the heat today with ice cream instead! Links to ice cream recipes previously shared on TheFieldPosition follow:
- Ice Cream Sandwiches – a county fair ribbon-winning recipe
- Dairy Days of Summer – Oreo® and ice cream sandwich cake
- Buster Bar Dessert – my mom made it earlier this week for me, so all I have to do is get it from the freezer! It definitely one of my faves.
Stay cool! And feel free to share your best tips to “beat the heat.”
Team Latham

July 6, 2012

Desserts, General, Poultry, Recipes
Latham Hi‑Tech Seeds

Franklin County Farm Family Shares Favorite Bread Recipe
Guest post by Kourtney Determan, Marketing & Communications Intern

Like all things, the 4-H program has changed a great deal through the years. Gail Castillo of Latimer, Iowa, not only recognizes those changes, but appreciates them.

“The biggest difference is that families and young people have so many different opportunities and choices. It changes the time factor,” Gail explains. Her own two children, Andy and Abby, are involved in many different 4-H projects, so Gail understands how families have had to adjust.

Gail grew up in Franklin County, graduating from CAL (Coulter, Alexander and Latimer) High School. She was involved in 4-H during the time when girls clubs were given the option to focus on one project per year, rotating through Home Improvement, Sewing and Foods project areas. Gail learned to sew, bake and refinish furniture.

“I remember having to constantly battle the heat and humidity when trying to refurbish furniture,” she says. “I also loved the pie baking contest at the fair and then auctioning off the pies after the swine show at the fair.”

Gail is still involved in the 4-H program as a Regional Program Specialist for Iowa State University Extension and Outreach. She provides leadership for five different counties including: Franklin, Cerro Gordo, Mitchell, Worth and Floyd. She helps provide Food Safety and Quality Assurance training, regional camps, leadership training, science, engineering, and technology opportunities, as well as a variety of other programming. Gail also loves the opportunities she gets to share her agricultural background. “Most of our kids are from towns and cities, but it is still a spectacular thing to teach kids where their food comes from, even through horticulture projects.”

Living on acreage outside of Latimer, Gail’s own children get to experience rural living. “I wanted my kids to have the experience of being away from town. Even though we don’t live on a working farm, they get the farm life on my parent’s farm only three miles away.”

Andy and Abby are both active in a variety of 4-H projects including photography, robotics. Sixteen-year-old Andy also serves on county council, while 12-year-old Abby is interested in baking.

Perhaps Abby will even try her hand at baking bread, which is one of the projects Gail entered as a 4-H member. “We call it ‘Bob’s Favorite Bread,’ because it was my dad’s favorite when I was growing up.”

Today Gail is sharing her dad’s favorite bread recipe on TheFieldPosition.com. Do you have a “blue ribbon recipe” that you’d like to share? Feel free to post it below or send it to shannonl@lathamseeds.com.

Gail’s Pizza Dough (adapted from Fleischmann’s Yeast)

Makes 2 crusts

Ingredients:
- 2-1/2 to 3 cups flour
- 1/2 cup corn meal
- 1/2 cup Parmesan cheese (grated)
- 3/4 teaspoon salt
- 1 pkg. rapid rise yeast
- 2 T. olive oil
- 1 cup warm water
Directions:
1. Combine 2 cups flour and other dry ingredients (including yeast).
2. Stir in olive oil and water. Stir in enough remaining flour to make soft dough.
3. Knead until smooth.
4. Cover and let rest.
5. Shape into pan and add ingredients as desired.
6. Bake at 400° for about 20 minutes (until cheese is warm and bubbly).
Team Latham

June 22, 2012

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

Feast on Prime Rib for Father’s Day
“Father taught us that opportunity and responsibility go hand in hand. I think we all act on that principle; on the basic human impulse that makes a man want to make the best of what’s in him and what’s been given him.” — Laurence Rockefeller

Time to buy the card, wrap the gift and light the grill because Father’s Day is this Sunday, June 17! If you’re looking for creative gift ideas, the New York Times shares some inexpensive ways you can create life-long memories. Or, you can put a new twist on traditional gifts with these 2012 Father’s Day Ideas including a tie-shaped bottle opener from World Market.

How does your family plan to spend the day? Many Americans, according to my quick and unscientific Google® research, will celebrate Father’s Day by:
1. Golfing
2. Spending a day at the beach
3. Boating or fishing
4. Attending a baseball game
5. Treating Dad to breakfast out or a home-cooked meal
What’s your favorite way to spend Father’s Day? Please feel free to share your family’s traditions below and/or on our company’s Facebook page. As for the Lathams, we’ll be grilling prime rib and playing backyard games. That reminds me… I think it’s time we dusted off our croquet set!

P.S. While searching for Prime Rib recipes, a photo of yogurt-marinated chicken caught my attention. It doesn’t sound fitting for Father’s Day, but it does sound like a nice summer Saturday lunch. Maybe we can try it tomorrow!
Team Latham

June 15, 2012

Beef, General, Recipes
Latham Hi‑Tech Seeds

Celebrate June’s “Dairy Days of Summer”
Many people think of the hot, sultry days of July and August as “the Dog Days of Summer.” Who knew that June calls for the “Dairy Days of Summer”?

The refreshingly fun website by the Wisconsin Milk Marketing Board is “the ultimate how-to guide” for celebrating June Dairy Month. The month-long list of events just might inspire you to pack your bags, load your family into the car and head out on the highway for a getaway. (A Farm Breakfast sounds especially good to me!) The beautiful food photography on this site will likely inspire you to head to the kitchen. (I’m speaking from experience on this one.)

With temperatures hovering around 90 for the next three days, I’m planning to beat the heat with ice cream! I was originally planning make an Oreo® and Ice Cream Sandwich Cake this weekend. I’ve had this particular recipe bookmarked since March 6, when America’s favorite cookie turned 100 years old. I thought this might be the weekend that I could get around to trying it. Now that I’ve discovered a whole new passel of ice cream recipes, however, I’m having second thoughts. An internal battle is brewing: Oreo and Ice Cream Sandwich Cake or Ice Cream Cupcakes. Which one gets your vote?

No matter what’s on your weekend menu, I hope you’ll join me in showing appreciation to America’s dairy farmers. Today I’d like to give a shout-out to a few dairy producers in Latham Country:
- Paulsen Dairy, featuring Double Chocolate Brownies with Cream Cheese Frosting
- Meier Dairy, featuring Strawberry Pizza with cream cheese
- Bailie Dairy, featuring Ritz® Cracker Ice Cream Dessert
P.S. You can also join in the “Dairy Days of Summer” celebration online via Facebook and Twitter. Here’s an example of a cooking tip gleaned from the Dairy Days of Summer Facebook page:

When cooking with sour cream, make sure not to overheat or boil it as this can cause it to break down and give it a thin, curdled appearance. Whenever possible, let sour cream be the last ingredient you add when cooking.
Team Latham

June 8, 2012

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Making History & Celebrating Dairy Month
Deb Brown teaches West Fork Girl Scouts a history lesson in the Maysville Schoolhouse.

Nearly 60 Girl Scouts from the West Fork Service Unit “got their hands on history” yesterday during Day Camp held in the historic Maysville district. I was fortunate to be one of the 15 adults, who accompanied the girls as we learned about pioneer living while experiencing a day of outdoor adventures.

In spite of the constant rainfall, we could not have had more fun trekking through the county! Our first stop by the Old Stone House, which is located south of Hampton on the road to Geneva. Built in 1854 by Leander Reeve of native limestone, this house was the first permanent structure built in Franklin County.

Photo Credited to Jody Halsted

“As all surrounding structures were log cabins, this two-story, seven-room house with a full basement must have seemed quite opulent at the time,” writes Iowa traveler Jody Halsted on her Family Rambling Blog. “Even today it commands attention: its thick stone walls stand tall, and its brightly colored door is only beginning of its tale.”

Interestingly enough, Reeve built this “proper” house to lure his wife from Ohio to Iowa. She only lived in it for three years before deciding she preferred the civilized East. What intrigues me most is that the Old Stone House was inhabited for 100 years by several different families, yet the floor plan was never altered, electricity was never installed and the two-seat outhouse remained the home’s only toilet.

The stage on the top floor of the Maysville Schoolhouse was the scene of many community performances. Local advertisers helped offset production costs.

Our next stop on the tour was the Maysville School House, a beautiful two-story structure used as both a schoolroom and a community center. Built in 1867, it was the county’s first school. It continued to be used as a community center and voting center until 2001. The first floor includes the schoolroom with blackboard and historical voting machines. The second floor includes a stage where both school-sponsored and community presentations were held.

After spending most of the morning on tour, it was time to return to “base camp” at Maynes Grove and prep for lunch. (SIDE NOTE: Maynes Grove is one of my favorite places in this whole county. It’s perfect for receptions, family reunions and meetings of all kinds. Too bad the weather prevented us from enjoyed the beautiful lake and walking trails, but we kept ourselves plenty busy inside the lodge.)

Who needs KRAFT® when you have a Dutch oven and elbow macaroni?

We divided into small groups and got to work! Each group was assigned a specific recipe including:
- Mac and Cheese made in a Dutch Oven
- Pizza Pasta made on a cook stove
- Snickers Brownies made in a box oven
- Peppermint Brownies made in a box oven
- Angel Food Surprise made in a box oven
Dennis Carlson

While lunch was cooking, conservationist Dennis Carlson shared his knowledge of prairie animals. The afternoon was filled with fun and games! We again divided the girls into groups where they learned to make:
- Cats in the Cradle
- Button-String Whirligigs
- Paper Friendship Quilts
- Foil stamping
- Lavender Bath Beads (NOTE: I led this session and will gladly share the recipe with anyone who requests it. I’m not posting it just because the supplies cost about $30, which I believe is costly for the average family craft.)
Our mid-afternoon snack consisted of butter the girls had made earlier in the day topped with homemade jam. We had originally planned to make our own jam, but there wasn’t any sun! Thankfully, I had a few jams of jar in my pantry for a quick substitution on a cloudy day. Since I’m still looking forward to trying this sweet treat sometime this summer, I have linked to the recipe here.

Imagine how delicious that jam will take on top of homemade butter, which tastes a lot like whipping cream. It will be like strawberries and cream! Doesn’t that just make you want to try it yourself? 🙂 Celebrate June Dairy Month in your own household by making Butter in a Baby Food Jar and Sun-Baked Strawberry Jam!
Team Latham

June 1, 2012

Dairy, General, Recipes
Latham Hi‑Tech Seeds

Versatility is What Ground Beef is All About!
Guest blog by Michelle Baumhover,
Director of Consumer Marketing, Iowa Beef Industry Council

Memorial Day marks the start of the serious grilling season. The long, holiday weekend is a good time to try your hand at outdoor cooking with new recipes. It’s also the perfect time to celebrate May Beef Month with ground beef!

Ground beef is all about versatility. It can be used in countless ways with various cooking methods. In fact, there are so many ground beef options that many consumers have asked me for tips on how to choose the type of ground beef that will best fit their needs.

When should you use regular ground beef? How can you make juicy burgers from lean ground beef? Ground beef is labeled according to leanness levels, ranging from 70 to 96+ percent lean. Below is a summary of leanness levels and their best uses:

Regular Ground Beef (Leanness Level of 70%-77%)
Regular ground beef contains the most fat and the most flavor! When properly cooked, it’s moist and juicy. It can be used for burgers or for any recipe that calls for “browned” ground beef such as for chili, tacos and meat sauce for spaghetti or lasagna. Remove excess drippings or fat from browned crumbles.

Ground Beef or Ground Chuck (Leanness Level of 78%-84%)
This grind is a balance of flavor and leanness. It’s perfect for burgers and also is works well for meatballs, meatloaf or Salisbury Steak. When properly cooked, it’s moist, juicy and has a slightly firm texture.

Ground Round or Ground Sirloin (Leanness Level of 90%-93%)
The highest leanness levels are ideal for recipes when you can’t drain off drippings, like in casseroles or stuffed peppers. It also works well for recipes that call for browned ground beef as there is very little excess fat that needs to be drained. When properly cooked, it has a firm, dense texture.

Lean Ground Beef (Leanness Level of 95%+)
95%+ ground beef meets the USDA guideline for lean, which means it contains less than 10 grams of total fat per 3-oz. serving. While 95% lean is generally too dry to make juicy burgers, you can add a few ingredients to help retain the juiciness. Check out today’s featured recipe for Lean Mean Cheeseburgers.

In honor of May Beef Month, a long holiday weekend and the beginning of the summer grilling season, we’ve assembled some of our favorite related recipes:
Team Latham

May 25, 2012

Beef, General, Recipes