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  • Latham Hi‑Tech Seeds

    Burger Basics: Tips to Create Perfect Patties

    Guest blog post by
    Michelle Baumhover, Director of Consumer Marketing 
    Iowa Beef Industry Council

    Burgers sizzling on the grill is a classic sign of summer.  By following a few simple steps, it will be easy to enjoy juicy, flavorful burgers this summer.

    Selecting the beef:

    • Select an 80/20 lean to fat ratio for optimum flavor and juiciness.
    • If fat is of concern keep in mind excess fat drips away during grilling.  You can also blot cooked burgers with a paper towel to remove any excess fat.

    Preparation:

    • Lightly shape burgers to ¾ inch thickness.  Overworking ground beef will result in a compact firm textured burger that could be dry.
    • Gently indent or form a well in the center of the burger to keep the burger from swelling in the middle during cooking.  The burger will flatten during cooking.

    Grilling:

    • Cook patties over medium heat for even cooking. Burgers grilled over too high of heat could overcook or char on the exterior before the center reaches the desired doneness.
    • Use a spatula or tongs to turn burgers.  Don’t press or pierce patties during cooking as that will cause flavorful juices to escape!
    • Cook burgers to an internal temperature of 160°F. The most accurate way to determine doneness is by using an instant-read thermometer.

    Get good, quality ground beef from a local locker or from a retail shop you trust, advises Sutter Homes Chef Starr. “Make sure it’s cold and fresh.  We like to use an 80/20 mix with 20 percent fat.  Fat is flavor!”

    To make a juicy burger, Chef Starr cautions cooks to avoid over-handling the ground beef.  Try your hand at grilling this weekend and put a new twist on the classic American burger!  More recipes are available from www.beefitswhatsfordinner.com.

    Team Latham

    May 18, 2012
    Beef, General, Recipes
  • Latham Hi‑Tech Seeds

    Fun & Games on Mother’s Day

    Table setting1

    Mother’s Day is this Sunday, May 13, and treating mom to a special breakfast tops the list for how Americans will celebrate.  Another all-time American favorite is hosting a tea party, and that’s exactly what my troop of 10, fourth grade Junior Girl Scouts did last Saturday.

    Hosting our “Green Things” Tea Party for 40 special ladies was a great lesson in menu planning, meal preparation, table setting and floral decorating with a lot of giggles along the way.  Each girl took a turn helping me mix up a simple chicken and rice casserole, so we’re sharing this recipe today on TheFieldPosition.  (It’s seriously simple but totally delicious!)  They also made their moms a corsage from yellow roses, Girl Scouts’ signature flower.  (Thank, Mom, for leading this session!)  They also learned how to fold paper napkins and how to properly set a table.  (Thanks to Kaleah’s mom for leading this session!)

    At the end of our meal, we sang songs and then played BINGO the traditional way.  Given more time, I would have been all over Tea Party Bingo.  You make your own cards, filling them in with tea-related phrases.  You also use tea bag tags as the markers.  Another game idea is Tea Text, where you set a timer for two minutes.  Everyone writes down as many words as she can think of that begins with the letter T.  Extra points are given to those who have all three letters of t-e-a like team and steak.

    However you choose to honor your wife, mother and/or grandmother on Sunday, I hope you’ll enjoy a relaxing and fun day with your family. I’d also enjoy hearing from you.  What are your favorite party and/or family games?

    Team Latham

    May 11, 2012
    General, Poultry, Recipes
  • Latham Hi‑Tech Seeds

    Celebrate Beef Month with Cream Cheese Burgers: Vote by May 7

    ValPlagge
    Val and Ian Plagge with their son Klayton.

    Farmers are known for wearing many caps, and Val Plagge is no exception.  She’s a farmer, a farm wife, mother, as well as an independent leadership development and event planner.

    Val met her husband, Ian, when they were students in the College of Agriculture at Iowa State University.  Upon graduating from ISU, they got married and moved near Ian’s home farm in Latimer, Iowa.  They began farming in 2005; today they raise corn, soybeans and finish hogs.

    Active in their community, both Val and Ian serve on the Franklin County Farm Bureau board and are members of the Farm Bureau Young Member Committee.  Ian is a member of the Franklin County Extension Council, and Val is the Franklin County 4-H Communications Project leader.  Val is also a volunteer and vice chairman of the North Iowa Make a Wish Foundation.  Together Val and Ian serve as youth sponsors for the Senior High youth group at their church, as well.  Plus, Val teaches high school Sunday School.

    When she has free time, Val enjoys experimenting with new recipes.  It’s no wonder that her most recent charity project combines many of her interests.  She developed a recipe for Cy’s Cook Off.  Here’s how Val describes the contest in her Corn, Beans, Pigs and Kids blog spot:

    I produced my “Cardinal & Gold Cream Cheese Burgers” by modifying and coupling other burger recipes together. I created the burger for a Pinterest contest for Iowa State Athletics. There contest is called Cy’s Cook Off, and whoever receives the most repins and likes wins a $100 gift card to Cy’s Locker Room and an autographed Coach Rhoades mini helmet. I’m planning on giving the helmet to Make A Wish North Iowa for the Wish Upon A Par auction on June 27, and I’m planning on decking out the family in new ISU gear for football if I win.

    Val does a fantastic job of showing each of the burger-making process in her blog post.  The color photography makes me wish I could sink my teeth right into one of those burgers right now!  From reading her post, I learned to place a thumbprint in the center of each patty to help them cook evenly.  Who knew?  You can bet I’ll give it a try now!

    You can try your hand at making Cardinal & Gold Cream Cheese Burgers, too.  In honor of May Beef Month, today we’re featuring Val’s recipe on TheFieldPosition.com.  Remember to also either “like” or “repin” this recipe by May 7 on Iowa State Athletics Pinterest page.

    UPDATE: Congratulations to Val Plagge on her WIN for ISU’s “Cy’s Cook Off Challenge”

    Team Latham

    May 4, 2012
    Beef, General, Recipes
  • Latham Hi‑Tech Seeds

    Pull Up a Chair in The Farmer’s Kitchen

    FarmersKitchen 300x1691

    When the Iowa Beef Industry Council announced its Top 10 Finalists for the 2012 Best Burger Contest, I decided to take a “burger tour.”  I’m making a point to visit as many of these small town eateries as possible while traveling statewide to visit Latham® dealers and customers.

    Meat, delivered fresh from Henningsen’s Locker in Atlantic, is key to the quality of these burgers. Ciabatta buns are made special by Rotella’s Bakery. Check it out at The Farmer’s Kitchen!

    Recently I had the pleasure of joining a Latham customer for lunch at The Farmer’s Kitchen in Atlantic.  From the time I parked in front of the restaurant, I got a feeling that I was going to enjoy my lunch.  The flags waving on the building front are so welcoming, and there is one for every major collegiate team in the area including Cornhuskers, Cyclones and Hawkeyes.

    Since collegiate flags are flying on the outside, it’s fitting that the signature burger is the Cy-Hawk Burger.  It’s more than a five-napkin burger – It’s served with your own roll of paper towels.  I have no idea how many calories are in this burger, but it’s worth every one!  I justified it to myself by saying, “It’s not like I eat like this every day.”

    CJ’s “CY-HAWK” BURGER is the winner of the 2009 WHO Radio Burger contest.  It’s a 1/2-pound burger with 2 slices of smoked cheddar, crisp bacon, sautéed onion, leaf lettuce, tomato, fresh herb butter & roasted garlic BBQ chipotle mayo.

    But if I did eat like this daily, I could choose a different burger from the menu.  The Farmer’s Kitchen makes so many intriguing burgers including one with Coca-Cola Barbecue Sauce, which is especially fitting given that Atlantic is the Coca-Cola Capital of Iowa.  The menu also includes tried and true favorites like the Wisconsin Butter Burger and the Bleu’s Burger.

    It’s more than worth the drive to Atlantic for a meal at The Farmer’s Kitchen for award-winning chili, award-winning pie and award-winning burgers.  But, don’t just take my word for it.  Read this feature from the March 14, 2012, issue of Gourmet magazine:

    Let’s get right to the point: peanut butter chocolate explosion pie. Blue-ribbon winner in Crisco’s National Pie Championship, this multilevel marvel demarcates its layers of smooth peanut butter cream and chocolate cream with a stripe of dark, devilish fudge. The Farmer’s Kitchen baker Charlene Johnson is also renowned for sour cream raisin pie—a fave in Iowa dairy country—as well as for crumb-topped apple pie that is guaranteed to have a whole apple in every slice. Pre-pie, don’t miss Charlene’s son Mark’s chili, also a blue-ribbon winner—of the People’s Choice Award in the 2007 World Chili Championship. (319 Walnut St., Atlantic, IA; 712-243-2898)

    In addition to the menu, I love that The Farmer’s Kitchen is a mother-son partnership.  Charlene bakes award-winning pies; Mark makes award-winning chili.  Together they’ve created award-winning burgers.  So, of course, I just had to try one of everything!  The Peanut Butter Explosion is a wonderful mixture of peanut butter, chocolate and cream.  It’s rich, but oh so smooth.  I’d definitely recommend splitting it with someone, but it’s a great finale to a truly wonderful dining experience.

    Today Charlene has agreed to share one of her top-selling, award-wining pie recipes with us.

     

    Team Latham

    April 28, 2012
    Desserts, General, Recipes
  • Latham Hi‑Tech Seeds

    Feeling "Pampered" in Pender

    Farming was Rory Allen’s first love.  His dad gave him a gilt when he was 9 years old.  And by the time he was age 14, Rory was farrowing 60 sows.  He first rented ground in 1974 as part of his high school FFA Supervised Agricultural Experience (SAE) and has continued to build his operation over the past 38 years.

    After a tornado took half of the hog barn in 1993, Rory was forced to make a decision.  He either needed to build new hog facilities or get out of the business.  He decided, given hog prices at the time, to focus his attention elsewhere.  The time and energy that Rory had devoted to raising hogs was then channeled into his seed business.

    “I started as a Latham® dealer 22 years ago, and the quality of the seed has always been excellent,” says Rory.  “We’ve had issues with lower germ with other companies in the past but never with Latham.  Plus, we enjoy the personal service we get from Latham.  It means a lot to have the company owners know you on a first-name basis, shake your hand as they greet you, and sit down and talk with you.”

    Sitting down with customers and helping them select the seed that best fits their farming style is one of the things Rory enjoys most about being a seed dealer.  He also likes being able to get a first look at new technology and is especially pleased with the results he’s been seeing with Latham® soybean genetics combined with the Genuity® Roundup Ready 2 Yield® trait technology.

    Pride in farming and a love for the country life is evident when you pull into the lane of Rory and Carol Allen’s beautiful farmstead just outside the village of Pender, Nebraska.  As newlyweds, the couple moved onto the farm where Rory was raised.   It’s also where they raised their son and two daughters:  Lance, 27; Courtney, 25; and Kayci, 21.  Now they’re also the proud grandparents of a 15-month-old grandson.

    “I’d never been on a farm before I met Rory, but I really enjoy living in the country,” says Carol, who has become adept at driving tractors and hauling grain.  She’s also been a Pampered Chef® consultant for 18 years, which has given her the flexibility to work around kids’ schedules and farming.  “Our kids enjoyed many freedoms by living here, yet we were close enough to town so they could be involved in many school activities and sports.”

    While both Rory and Carol enjoy operating their own businesses, they also like to make time for family meals.  Make-ahead meals are perfect for busy times of year like spring planting.  That’s why Runza Casserole is one of Carol’s go-to recipes.  Today she’s also sharing a recipe for Biscuits & Gravy Casserole that was a crowd pleaser at their church’s recent Easter breakfast.

    I have to admit that I was feeling a bit pampered myself after sitting down with the Allens and being treated to a piece of angel food cake topped with pineapple.  Perhaps that’s another recipe I can request from Carol…

    Biscuits and Gravy Breakfast Casserole

    Ingredients:

    • 1 lb pork sausage
    • 2 T butter
    • 2 packages Sausage Gravy Mix (makes 2 cups per package)
    • 12 eggs
    • 1 (5 oz) can evaporated milk
    • 1/2 tsp salt
    • 2 tubes refrigerated biscuits

    Directions:

    1. Cook sausage, set aside. In large saucepan, make gravy according to directions.
    2. Add sausage to gravy, set aside.
    3. In large bowl whisk eggs, evaporated milk and salt.
    4. Soft scramble eggs with the butter.
    5. In a 9×13 pan (or the Pampered Chef Stoneware Rectangle Baker) layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
    6. Bake for 20 to 25 minutes at 350° until biscuits are golden brown.

    Team Latham

    April 20, 2012
    Beef, General, Recipes
  • Latham Hi‑Tech Seeds

    Growing Seed is a Coombs’ Family Tradition

    ChevyTruck11

    Growing seed has been a family tradition for the Coombs family of Latimer for five generations, spanning 65 years.  Clara Coombs, along with her son Ralph, began raising seed oats for Willard Latham in 1947.  A few years later, Ralph’s son, Harold, began working with him.  And walking in their shadows, from the time he was old enough to toddle, was Harold’s son John.  Today the legacy lives on as John’s son, Andy, joins the operation.

    “My grandfather traded work with Willard,” said John Coombs, who’s been farming since 1973.  “They both had a nose for business:  Willard liked wholesale/retail end of the business.  My grandfather liked the details of production and getting a premium for his crop, so the partnership between the two really worked well.  I have lots of good memories.”

    John remembers how the two gentlemen’s relationship ran so deep that Willard even borrowed Ralph’s new 1949 Chevy pickup to Des Moines to pick up seed treatment.  That pickup could pull a wagon holding 100 bushels of oats, which is quite a contrast to the 950 bushels of soybeans they can haul today with their semi.

    “We still enjoy driving Grandpa’s Chevy and enter it in a couple of local parades each summer,” says John.  “While we’ve had lots of fun over the years, I appreciate how new technology helps us do our jobs better.  Soybean yields have doubled since I started raising seed.  And new harvesting equipment makes it much easier to combine whole beans in the fall.  Whole beans are key for quality seed; we pay particular attention to avoid splits.”

    “We’re fussy in what we do,” adds John.  “We like to get clearance before we go to the field in the spring.  We try to groom the crop through the summer and keep the weeds out.  We realize when we contract with Latham that “quality” is stamped on the bag, so we want to do all that we can to raise the highest quality beans.”

    As spring planting gets underway, John and Andy are looking forward to working together.  Andy graduated in 2007 from Iowa State University, where he majored in Ag Studies.  Upon graduation, he went on the wheat harvest with a crew of four ISU students.  They started in Frederick, Okla., on the Texas border, and combined their way through Kansas and Nebraska before heading to North Dakota.  In North Dakota, they would cut wheat by day and canola by night.  Andy says that he got more experience fixing equipment over the course of a few months than he ever would’ve imagined!

    Andy, the middle of the Coombs children, is engaged to be married on July 28 to Emily Carr.  John and his wife, Beverly, are also the proud parents of four daughters:

    1. Jennifer, their firstborn, works in human resources at Principle in Des Moines.  Her husband, Brian, is an architect and they have a daughter, Annabelle.
    2. Jill serves as activities director for Walnut Ridge Senior Living community in Des Moines, and her husband, Derek, works for Wells Fargo mortgage. They have a son, Elias.
    3. Amy lives in Salt Lake City, Utah.  She is Program Coordinator with the Internal Medicine Residency Program at the University of Utah.  Amy’s husband, Kyle, is attending the University of Utah where he is studying in computer science.
    4. Youngest daughter, Laura, is enrolled in the master’s program in higher education / student services at University of Nebraska at Lincoln. She is engaged to Nick, a business student at Iowa State University.

    With so many children to feed, John jokes that Beverly has had much practice honing her cooking skills.  The family’s favorite is home-grown sweet corn.  Another favorite is Almond Bars, so today Beverly is sharing her recipe with us.

    Team Latham

    April 13, 2012
    Desserts, General, Recipes
  • Latham Hi‑Tech Seeds

    Easy Easter Desserts and Crafts

    Bunny basket1
    Six-week-old “Floppy,” a miniature lop, feasts on dandelions in my flower garden. (Obviously, I need to spend some time in my garden!)

    Easter has always been a special holiday for me.  From the time I was a small child, I’ve enjoyed attending Sunrise Service and then feasting on a big breakfast or brunch.  The Easter Bunny visited our house while we were at church, and I couldn’t wait to get home and see what he had left in my basket.  I also looked forward to late afternoon when my five cousins and I (plus our parents, too) would gather at my grandparents’ farm for our annual egg hunt.  In addition to searching for candy-filled eggs, there was a bag of candy with each of our names on it.

    It’s been nearly 50 years since the first Bruns family egg hunt was held, and our tradition is still growing strong!  Literally.  Now there are four generations – and 36 people – searching for plastic eggs in a two-acre yard.  It’s not usual for cousins to play tricks on one another, finding and then re-hiding someone’s bag of candy in a tree, a flower box or even an old John Deere planter box.  We’ve searched for eggs in all sorts of weather from wet and soggy conditions to snow banks.  It looks like this year we could be in for a real treat with warm, dry spring weather.

    We cut a branch off a tree, spray painted it and adorned it with dyed eggs.

    Throughout the years, my crafty mom has done many things to make the season extra special for us.  Nearly every year we blew out and colored eggs for our egg tree.  (I finally did this last year with my kids.  Then I saved it in the basement, so we could use it again this year.  Somehow I feel guilty about this.)  We also colored hard-boiled eggs that were then turned into my mom’s infamous potato salad.  (Since I can’t make potato salad like Mom, I don’t see any need to boil the eggs!)  Another year Mom made Easter baskets, in the shape of a rabbit, for each grandkid. (I had fun doing this last year with my Girl Scout troop, too.)  I also remember, as a small child standing on a kitchen hair, helping her mix up a cake that we then decorated as a bunny.

    Perhaps this will be the year that my kids and I bake a Peter Rabbit Cake.  It definitely fits my main criteria for a recipe: quick, easy and delicious!  These criteria are also why I plan to try my hand at making Mosaic Jell-O for our family potluck this Sunday.  Chances are, I’ll put my “Jell-O Salad” in a bowl instead of making bars.  (I honestly can’t bear thinking of Jell-O as a bar.  Bars, in my humble opinion, should be thick, rich and chocolaty!)

    In case you’re interested in a new recipe for your own Easter brunch, I’m including recipes for some of my favorite breakfast casseroles below.  I’m also including some cute ideas for Easter crafts to keep little hands and minds occupied.

    Make your own Easter basket by reusing a plastic gallon milk jug.

    Easter brunch ideas:

    • Blueberry French Toast
    • Baked Apple French Toast
    • Egg & Hash Brown Casserole

    Easter basket ideas:

    • Thirty-One Woman
    • Family Fun
    • Making Learning Fun

    Team Latham

    April 6, 2012
    Desserts, General, Recipes
  • Latham Hi‑Tech Seeds

    Large Family Leads to Loads of Tradition for This Iowa Farm Family

    Fedlers
    John & Jackie Fedeler

    With a love for the land and of the great outdoors, John Fedeler feels fortunate that his father provided him with an opportunity to start farming 32 years ago when he was a senior in high school.  In 1984, he moved to the farm where he and his wife of 22 years are raising their family.

    “Jackie is a great partner,” says John.  “She worked the first 10 years of our marriage at Rockwell Collins, and her off-farm job really helped us with the family living expenses.”

    As their family grew, however, Jackie was needed more at home.  Since 2001, she has worked different part-time jobs but farming and family definitely takes priority.  The family raises corn and soybeans.  They also sell small, square bales of high-quality hay.  In addition, they calve between 60 and 80 cows that they then finish to market weight.

    “Farming is a way of life for us,” says Jackie.  “By helping with chores, our kids have learned to be responsible.  They’ve learned to work hard.  They even ask their friends to pitch in and help.  When the work is done, we feed them well and John usually makes a batch of malts.”  The promise of pizza or grilled burgers plus John’s malts are key to rounding up a group of willing workers.  (NOTE TO SELF:  Remember to stop by the Fedeler farm place when black raspberries are in season.  Even if you have to help unload hay, it will be worth it for a taste of John’s homemade black raspberry or chocolate malts!)

    John and Jackie are the proud parents of six, active children:  Jacob, 20, is  a freshman at Kirkwood Community College, majoring in Ag Business.  Daughter Kristine is a high school senior, and this fall she will attend the University of Northern Iowa (UNI) for nursing.  Danielle, 15, is a freshman, who loves sports, music and drawing.  Noah, 13, loves all sports, music and video games.  Ten-year-old Alex loves farming, and as a first-year 4-H member, he’s looking forward to showing two steers at the county fair.  Youngest daughter, Jerilyn, is eight.  She’s a little socialite, who likes just about anything.

    It goes without saying that family gatherings are big for the Fedelers.  Jackie comes from a family of eight children and John from a family of nine.  John’s parents have 32 grandchildren, yet everyone makes it a priority to come home for the holidays.  John and Jackie hosted Christmas 2011 in their home for both sides of their family.  They said it’s not unusual to feed 45 or more, but they wouldn’t have it any other way.

    In addition to spending time with family, John is also a volunteer fireman and EMT.  He plays on a men’s softball league and really enjoys riding his Harley.  He enjoyed Latham’s Freedom of Independence Ride around eastern Iowa and western Wisconsin last year and is looking forward to the company’s annual ride in 2012.

    Jackie has joined a women’s golf league and is looking forward to the start of the new season.  She and the children are very involved with church activities, plus she enjoys spending time in the kitchen.  Jackie is such a good baker that she’s been winning contests since high school.

    “During my senior year, I needed a project for my Home Ec class,” says  Jackie with a smile.   “I saw this recipe for Candy Cane Coffee Cake in an old Betty Crocker cookbook, and it was voted Best of Class.  Since it was such a good recipe, a few years later, I entered a holiday baking contest sponsored by the newspaper.  I won that contest, too!  This recipe has become a family tradition ever since.  My  mom, some of my kids and I enjoy making these coffee cakes and sharing them with neighbors and others in the community during the holidays.”

    Team Latham

    March 16, 2012
    Desserts, General, Recipes
  • Latham Hi‑Tech Seeds

    Farming and 4-H are Plagge Family Traditions

    Plagge John1

    Farming is a family tradition for John Plagge of Latimer, Iowa.  This fourth-generation Franklin County farmer feels fortunate to live in his childhood home, just 2.5 miles down the road from where the land homesteaded by his great grandfather Fred Plagge.

    It comes as no surprise to those who know him best that John would find his way home to rural Iowa and to farming.  He was an active 4-H member from the time he was 9 years old and showed pigs at the county fair.  His FFA supervised agricultural experience (SAE) while in high school involved helping his neighbor, who was a fellow pork producer and grain farmer.

    After graduating from CAL (Coulter-Alexander-Latimer) Community in 1991, John earned a bachelor’s degree in Ag Business from Iowa State University.  He then accepted a full-time position in retail sales with a co-op in Thornton before transferring to FC Co-op in Latimer. Meanwhile, his wife, Anne, managed the Charlie Brown Daycare while the couple and their children lived in Clear Lake.

    In 2002, John and Anne moved their family to the home place near Latimer.  John’s dad, Marvin Plagge, retired that year, providing John will an opportunity to farm full time.  Anne had the opportunity to become director of the Hampton Christian Community Daycare, a position she held until four years ago when she started working in Mason City for a company that provides continuing education for childcare providers.

    Today John raises corn, soybeans and a little alfalfa.  “What I enjoy most about farming is seeing the fruits of your labor.  So many people never get to see their work have a direct impact on a finished product,” says John. “It’s amazing to watch the creation of plants and animals.  Being able to plant a seed, care for it, and harvest it is a wonderful accomplishment.”  He also contract feeds pigs from 12 pounds to market weight.  In addition, John raises a few head of cattle for his kids’ 4-H projects.

    The Plagge’s oldest daughter, Brooklyn, has been a 4-H member for six years.  She enjoyed showing miniature Southdown sheep for five years, but now that she’s a freshman, high school activities have preempted the show ring.  This summer her schedule will be full playing in the Midwest Association Youth Basketball league, taking a missions trip with her church’s youth group, as well as completing 4-H projects.  Brooklyn has been selected twice to present working demonstrations at the Iowa State Fair.

    “4-H helps kids develop skills that they’ll use throughout their lives,” says John.  “It’s a good experience for them to learn to talk one-on-one with judges, explaining how and why they made something.  It’s also a good experience for them to learn how to present in front of group.  Think of how many adults suffer from stage fright, but through 4-H, kids can learn to overcome their fears of public speaking.”

    Erin, the Plagge’s 10-year-old daughter, is excited to be a first year member of the Marion Monarchs 4-H Club.  She’s looking forward to showing a bucket calf at the 2012 Franklin County Fair.

    The Plagge’s six-year-old son, Gage, is a Clover Kid.  This 4-H program for kids in kindergarten through third grade allows them to attend summer programs and enter exhibits at the county fair.  Gage loves building LEGO® sets, so that most likely will be his fair project.  That is if he can come inside long enough to finish building.  Right now he’s having run riding his little Polaris four-wheeler and taking adventures with his best friend, Buzz, the family’s year-old Black Lab.

    “We like the freedom that comes with living in the country and raising our kids on our farm,” says John.  “Our kids have lots of space to run and explore.  They’ll play outside for hours with their pets.  And they definitely use their imaginations.  You never know where their imaginations will take them!”

    Every day is an adventure when you’re raising three, very active children, who are involved in a host of extracurricular activities. That’s why the Plagge family enjoys quick and easy meals like the recipe they’re sharing today for Wanda Sandwiches.

    Team Latham

    March 9, 2012
    Agriculture, Beef, General, Industry News, Pork, Poultry, Recipes
  • Latham Hi‑Tech Seeds

    The Rush is on for Maui Gold

    Maui Gold1
    Photo courtesy of Maui Gold Pineapple

    Leave your picks, shovels and gold pans at home.  You only need a sweet tooth to enjoy the gold rush that’s striking the Hawaiian island of Maui: Maui Gold® pineapple.

    One week ago today a group from Latham Hi‑Tech Seeds had the pleasure – and I do mean pleasure – of touring the Maui Gold Pineapple Company.  We began with a walk through its production facilities where we saw employees hand-sorting pineapples according to color.  The greenest pineapples are shipped to the mainland since the firmer fruit withstands shipping better.

    Our next stop along the tour illustrated just how efficient the Maui Gold Pineapple Company is; there is very little waste.  Pineapples that don’t meet size requirements for shipping are used locally.  Before the smaller fruit are put in a large grate, however, their crowns are removed.  These crowns are then used to seed the next pineapple crop, plus removing the crowns allows more fruit to fit in each crate.

    After touring the production plant, we boarded a bus for a field tour like no other!  Maui Gold pineapples are grown across 1,350 acres on the slopes of Haleakala.  This location in upcountry Maui provides the perfect growing conditions for this particular variety of pineapple: warm, sunny days, cool nights, fresh water and rich, volcanic soils.

    A pineapple is perfectly ripe in the field for only 48-72 hours. Once picked, pineapples will not ripen further.

    Since quality is the pineapple company’s primary concern, Maui Gold pineapple is harvested within a 2-3 day window.  Maui Gold Pineapple Company is the only pineapple grower in Hawaii with employees dedicated to assessing sweetness and consistency in the weeks prior to harvest.  As a result, Maui Gold pineapples are always handpicked at the optimal stage of ripeness.

    If you’re like me, you’re a bit skeptical about a company’s claim to be the best tasting pineapple.  But Maui Gold made a believer out me because you can literally taste the difference.  The Maui Gold variety was developed to be lower in acid and sweeter tasting for fresh consumption.  Pineapple that is more suitable for canning, however, is completely different.  The high volume canning industry prefers plants that are naturally hardy and highly acidic.

    It takes 18 months to grow a Maui Gold® pineapple.

    One can honestly taste the nuances between pineapples.  Our guide, Steve Potter, selected three pineapples fresh from the field.  Each pineapple was in a different stage of ripeness.  We started by tasting the least ripe pineapple, which is probably the most similar to what we’d buy here in the grocery store.  We thought it was good until we tasted the second pineapple, which was much sweeter.  Steve handed us a slice of the third pineapple and said, “You’ll taste hints of coconut in this gold pineapple.”  I was skeptical, but he was right!  I took a bite and couldn’t believe the difference.  It was almost like biting into a piña colada.

    Speaking of pina colada, I know understand where it gets its name.  The name pineapple comes from the combination of the Spanish word “pina” due to its resemblance to a pinecone, and the English word “apple.”  The English called it an apple because of its tasty fruits.

    If you’d like to try these tasty fruits from the comfort of your own home, you’re in luck!  You can order Maui Gold® pineapples online.  You can also get a taste of the tropics by trying Hawiian cole slaw.  It was served aside a grilled fish sandwich at the Haliimaile (pronounced hi’lee-my’lee) General Store where we enjoyed lunch following the tour.  Another common food in the Hawaiian islands is pineapple salsa, which I’m eager to make sometime soon with fish or Hawaiian chicken kabobs.  In the meantime, I’m going to try my hand at making a Pineapple Upside Down Cake with Rum-Caramel Sauce.

    Team Latham

    February 17, 2012
    Agriculture, Desserts, General, Industry News, Recipes
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