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Latham Hi‑Tech Seeds

Hemann Family Lands in Mitchell County, Iowa

After embarking on a journey that lasted five years and took him across six states, pilot Dale Hemann landed in Mitchell County.

Today Dale and his wife, Cindy, feel blessed to raise their four children in the remodeled farmhouse where Dale lived as a child. They also raise corn and soybeans plus sell Latham® seeds. In addition, Dale contract feeds hogs and finishes Holstein steers after starting them on the bucket.

“We love it here,” says Cindy, a native of Wellington, Kansas. “We’ve lived in enough places to appreciate the quality of life in rural Iowa.”

Like many high school graduates, Dale left his parents’ home in rural Osage, Iowa, and enrolled in college. Dale earned a bachelor’s degree in Aviation Technology and a commercial pilot’s license before moving to Arkansas where Dale worked for a freight outfit as an airplane mechanic, flying to other cities where he did maintenance right on the ramp.

After Dale earned a master’s degree in Aviation Safety from the University of Central Missouri in Warrensburg, he had a short stint as production manager at Kestrel Aircraft in Norman, Oklahoma. He then made the move to Tulsa, where he worked for American Airlines. It wasn’t long before a friend of Dale’s called to let him know that Raytheon had an opening for an engineer in Wichita, Kansas. Dale got the job and moved once again. Shortly after moving to Wichita, Dale and Cindy got married. Cindy then left her job at College of the Ozarks in Branson and joined Dale in Wichita.

After a year in Wichita, Dale was contacted by a friend with whom he had worked at American Airlines. He thought Dale would be a good fit for a newly created position in his department at FedEx in Memphis, Tennessee. Dale and Cindy packed up and moved to the Memphis area, settling in Olive Branch, Mississippi. The Hemann’s oldest two children were born while they were living in Mississippi.

With their young family in mind, Dale and Cindy began their journey “home.” They knew they wanted to raise their children around extended family members and in a rural area where there kids could play freely without some of the worries that come with city living. Dale took a position as a ramp/operations manager with FedEx and subsequent transfers moved the family to Madison, Wisconsin, and then to Ames, Iowa. They were thrilled when a position opened with FedEx in Rochester, Minnesota, just 60 miles from Dale’s hometown.

While commuting home from work one day, Dale had a heart-to-heart talk with his dad. Dale was growing weary of switching jobs and moving his family. He was seeking stability and believed that farming would provide that. Plans were made for Dale to begin farming with his dad. Meanwhile, his parents, Larry and Rosemary, made plans to build a house in town. Dale farmed long distance for the first year, commuting to Osage on weekends and using vacation days as needed to get the farm work done.

“None of this would have been possible without the help of my dad,” says Dale. It was an interesting time for all family members. Larry and Rosemary moved out of their house in the country one weekend, and Dale’s family moved in the following weekend.

That was eight years ago, and the family has done lot of growing. Dale and Cindy’s oldest daughter, Lindsay, is now 13. Emily will turn 12 on Feb. 29, and Whitney is 9. Their son, Alex, is 7.

“I love that we live in the country where our kids have lots of room to play,” says Cindy, who grew up in town where she enjoyed playing with neighborhood kids. “They find creative ways to entertain themselves, and we host lots of play dates.”

This time of year the children are busy making crafts, trying experiments and baking. Four active kids with a host of active friends means lots of kitchen time!

“We recently made clay. We had to make volcanoes two weekends in a row because our kids wanted to make them with their friends,” says Cindy with a smile. “Although we’re constantly cleaning up the kitchen, it’s worth it. We’re making memories.”

Cupcakes are one of the Hemann kids’ favorite things to make. The family’s favorite show is Cupcake Wars, which has no doubt inspired some of their fascination with muffin tins and decorating tools.

Although they enjoy sweet treats, the family’s favorite meal centers on beef. Today they’re sharing a recipe for Beef Brisket.

Team Latham

February 10, 2012

Beef, General, Recipes
Latham Hi‑Tech Seeds

“Take it to the House” Sunday with Pork

When the heat is on, you can bet this Sac County Iowa farm family will be serving pork!

“Pork is versatile, nutritious and simply delicious,” says Barb Campbell Determan, who has been passionately promoting pork during her lifetime. Raised in Little York, Illinois, Barb served as Henderson County Pork Queen. After attending the University of Illinois, she wrote for Drover’s and then started selling pharmaceuticals for the pork industry. Barb was working a tradeshow booth at the American Pork Congress when she met her husband, a pork producer from Early, Iowa. Since he obviously couldn’t move his farm, she relocated to Northwest Iowa.

Today Barb serves on the Pork Safety & Quality Committee for the National Pork Board and also serves on two committees for the National Pork Producers Council. In addition, she served as NPPC president in 2001-02.

In addition to serving as a passionate advocate for the pork industry, Barb is also a tireless volunteer for the 4-H organization. She became a leader for the Early Achievers 4-H Club just one month after she was married and recently earned her 30-year volunteer pin. She is also past president of the Iowa 4-H Foundation and is serving her sixth year as a 4-H Foundation Trustee.

This mother of three is also an active partner in the family farming operation plus is president of the Heartland Marketing Group, which she founded in 1982. With a schedule this full, it’s no wonder that Barb has a list of favorite go-to meals!

“We once had a hired man who said the Determans don’t eat a meal if it can’t be made in a slow cooker,” says Barb with a warm smile and a twinkle in her eye. “And you know, that’s not far from the truth – especially during harvest. Since I help run the combine and haul grain, I don’t have much time to spend in the kitchen. I’ll put some pork in the crock pot, so we all can enjoy a home-cooked meal.”

When she does have the extra time, Barb enjoys cooking for family and friends. And when she needs a little more inspiration, she checks out the Pork® Be Inspired^TM website for healthy recipes. Her other favorite past times include cheering for the Iowa State Cyclones and the Fighting Illini, as well as crocheting prayer shawls. She also enjoys spending time outdoors.

“All five of us enjoy being outside, and our farming operation has allowed us to work together and develop a closeness that we might not otherwise have had,” says Barb. Steve does the book work for their farming operation, as well as for Heartland Marketing Group. He also writes manure management plans plus farms full time. The Determans credit farm work, and especially livestock chores, for helping instill a strong ethic in their children. All three children showed hogs, cattle and sheep in 4-H, which helped them learn to set goals.

Today the Determan’s children are still working to meet their lofty goals. Andy, 28, is a graduate of the University of Illinois and lives in Kansas City where he’s location manager and grain merchandiser for the Scouler Company. In addition, Andy is on track to receive his MBA by May. Dan, 26, graduated from Iowa State University with a degree in Hotel, Restaurant, and Institution Management. He serves as Group Sales Manager with the Denihan Hospitality Group in Chicago where he manages two of the company’s boutique hotels. He also plans to start graduate school in the fall. Daughter Kourtney will turn 22 next week. She’s a senior at Iowa State University, majoring in ag education with a communications option. Kourtney plans to attend law school after earning her undergraduate degree from ISU.

This weekend the Determans – like most Americans – will take a break from work to enjoy Super Bowl XLVI with friends. And, yes, pork is sure to be on the menu when they gather. Check out these pork inspired recipes for Super Bowl Sunday from ham-wrapped dill pickles to Cuban Glazed Pork Loin.

“The Cuban Glazed Pork Loin is ridiculously easy, but it tastes like you spent hours in the kitchen,” says Barb. “It’s an easy entrée to make ahead when company is coming, and it’s always a crowd pleaser. Plus, the leftover loin makes the most delicious Southwestern Pork Tortilla Soup.”

Team Latham

February 3, 2012

General, Pork, Recipes
Latham Hi‑Tech Seeds

What Can a Cookie Do?
It’s Girl Scout cookie time! As Cookie Manager for our daughter’s troop, I’m having a hard time keeping certain varieties in stock. Truly, these little boxes of sinful goodness sell out as soon as I get a new supply.

“If only seed were as to easy to sell as Girl Scout cookies!” I’ve said to myself on more than one occasion. “These little cookies practically sell themselves.”

It made me wonder what we could learn from the Girl Scouts’ cookie sales program. Here are the top five reasons I believe the Girl Scout Cookies NOW! program is so successful:
1. Limited time offer
2. Unique products
3. Instant gratification
4. Return/repeat customers
5. A great sales pitch with practice overcoming objections
Girl Scout cookies are only available for a limited amount of time (January 13 – March 4, 2012) and only from troop members, who either call customers on the phone or make door-to-door sales. Each of the eight varieties is unique, and you certainly can’t whip up a batch at home. (There’s a good reason the recipe is called “Mock Thin Mints”.)

Speaking of Thin Mints… The only cookie that outsells Thin Mints is Oreo®, which are available 365 days a year from nearly every grocer and big box store nationwide.

New to our area this year, cookies are delivered at the time of sale. There’s instant gratification because you can treat yourself to a cookie as soon as the Scout walks out your front door. Plus, customers can order early and reorder often! You no longer need to ration your intake or freeze surplus quantities until March since there is nearly a two-month sales period this year.

If you dare say “no” to the friendly Scout who rings your door bell and asks you to buy cookies, be prepared. (Remember, that’s the Girl Scout motto, after all!) These girls have been trained to overcome objections, and they’ve had plenty of practice – about 80 years’ worth.

The first recorded Girl Scouts cookie sale was 1917, and the organization itself is celebrating its 100^th anniversary in 2012. Founded in 1912 by Juliette Gordon Low, Girl Scouts of the United States of America’s membership has grown from 18 members in Savannah, Georgia, to nearly 4 million members throughout the United States in more than 90 countries.

In honor of the Girl Scouts’ birthplace in Savannah, today I’m featuring a recipe from another Savannah resident. A meal at Paula Deen’s restaurant was a highlight when several members of the West Fork Girl Scouts traveled to Savannah last summer.

Treat your family to a home-cooked chicken dinner this weekend, and open a box of Girl Scout cookies for dessert. You can eat the whole box and still have time to reorder yet this sales season. 🙂

What’s your favorite Girl Scout cookie? Cast your vote on our Facebook poll today.
Team Latham

January 20, 2012

General, Poultry, Recipes
Latham Hi‑Tech Seeds

Satisfy a Healthy Appetite in 2012
Submitted by Darcy Maulsby,
Darcy Maulsby & Co.

Achieving your New Year’s resolutions to boost health and have more energy is as easy as eating more. Yes, that’s right. Instead of worrying about what not to eat, focus on adding more nutrition powerhouses (like lean protein, fruits and vegetables) to your meals.

Even better, you’ll never feel deprived, if you do it right. This is an insight I’ve learned from the talented home cooks, chefs and dietitians whom I’ve interviewed through my work as an ag journalist and marketing specialist.

These health professionals and culinary experts have taught me that satisfying, nutritious, home-cooked meals don’t have to be time-consuming to prepare. (Check out my easy recipes for Pork Milanese and Orange and Cashew Lettuce Salad below).

At my house, “fast food” often starts with pork. Did you know that pork tenderloin is as lean as skinless chicken breast? The dietitians at the National Pork Board also note that today’s most popular cuts of pork have 16 percent less total fat and 27 percent less saturated fat than they did 20 years ago.

The key to a great pork meal is not to overcook this lean protein. New guidelines from U.S. Department of Agriculture show that pork can be consumed safely when cooked to a lower internal temperature of 145° Fahrenheit, followed by a three-minute rest time.

These are just some of the many handy cooking tips I’ve gleaned by writing about food and farming. I love spreading the word to help others make the farm-to-fork connection. After all, if you eat, you are a part of agriculture.

Pork Milanese

Ingredients:
- 1 cup panko (Japanese bread crumbs)
- ½ cup Parmesan cheese
- 2 large eggs
- 1 ½ pounds of pork loin, sliced (pound each slice to a thickness of 1/3 inch)
- Salt
- Black pepper, or lemon pepper
- Olive oil
Directions:
1. Combine panko and Parmesan cheese and place in a large shallow bowl or pie plate. Lightly beat the eggs in another large shallow bowl or pie plate. Sprinkle pork slices with salt and pepper or lemon pepper. Dip the pork, one piece at a time, in the egg. Then dredge the pork in the panko/Parmesan mixture. Coat completely. Place the pork on a small baking sheet.
2. Heat oil (approximately ¼ cup) in a large skillet over medium-high heat. Add pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer pork slices to paper towels and drain. Then transfer pork slices to a clean baking sheet and keep them warm in a 200-degree oven. Add more oil, as needed, to the skillet and finish cooking the remaining pork slices.
Darcy Maulsby is based in Lake City, Iowa, where she runs her own marketing/communications company. 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 at http://www.facebook.com/darcy.maulsby and on Twitter at http://twitter.com/darcymaulsby.

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

January 13, 2012

General, Pork, Recipes, Sides
Latham Hi‑Tech Seeds

Sweeney Takes the Bull by the Horns

David and Annette Sweeney were married December 1, 1985, during a 26-inch blizzard and at the height of the farm crisis. They weathered these storms and also raised their family in the same house where Annette was raised. Their oldest son, Jim, graduated in December from Iowa State University with a degree in Agricultural Engineering, and this month he began working with Energy Panel Systems in Graetttinger. Their youngest son, Joe, is a member of the 2010-2011 Iowa FFA officer team. He’s a junior at Iowa State University, double-majoring in Agricultural Business and Ag Economics.

“Taking the bull by the horns” is modus operandi for Annette Sweeney, a native of Buckeye, Iowa. This third generation farmer and cattle producer has developed a reputation for researching issues and addressing problems in a straightforward manner. She’s passionate, caring and compassionate to boot. As a result, Annette Sweeney has become one of Iowa agriculture’s biggest advocates.

“Agriculture is truly the backbone of many rural communities, and too many people have the wrong impression of farmers,” says the 56-year-old wife, mother, entrepreneur and former teacher. “I want to provide a voice for agriculture, rural areas and small schools. I also want to make sure decisions are based on science.”

She’s taking her convictions to the Hill. When the Iowa Legislature convenes on Jan. 9, 2012, Rep. Annette Sweeney will resume her duties as chair of the House Agriculture Committee. She says the Legislature’s priorities are jobs and budgets, and she wants to make sure agriculture is at the forefront of those discussions.

“We need to remember that agriculture is a business – a $77 billion dollar business for Iowa. It’s too important to overlook,” says Annette, who learned the business of farming first-hand – literally – through blood and sweat and a few tears.

After the untimely death of her father in 1983, Annette moved from Illinois where she was teaching middle school English and speech/drama, to her native Iowa. She took over the family’s 1,350-acre row crop and purebred Charolais cow/calf operation.

“I put my nose to the grindstone and did everything I could to keep our farm afloat. I was driven to succeed because I didn’t want to have to sell off anything that my family had worked for,” she explains. “My dad didn’t have any life insurance, and at the time of his death, there was no spousal exclusion. The tax burden was horrendous. We had 90 head of seedstock, and the crop needed to get planted. The spring of 1984, I literally grabbed the owner’s manual off the shelf for the planter and headed for the field.”

Fortunately, the determined 26-year-old was blessed by help and counsel from trusted family friends and advisors. Steve Mayo, manager of the elevator at Buckeye, graciously spent three days teaching Annette the basics of grain marketing. Attorney Carl Letz of Eldora spent another week – free of charge – going over tax codes and giving tips. A CPA friend helped Annette understand W2’s and other employment forms. Dr. Gerald McDaniel from Radcliffe didn’t charge to teach her how to vaccinate cattle. In addition, Annette went to school and learned how to AI (artificially inseminate) cows.

With experiences like this, it’s no wonder Annette relates so well with Iowa farmers!

“I’m really enjoying my position as House Ag Chair and the opportunity to meet more farmers across the state,” says Annette, who’s running for re-election in House District 44. “It continues to amaze me how many Iowans have a drive to succeed, not only for themselves, for the benefit of their communities and for their state.”

For updates from the Iowa Statehouse, “like” Rep. Sweeney’s legislative Facebook page. It will help keep you updated on issues affecting the state of Iowa, as well as some issues across the nation as Annette Sweeney is representing Iowa agriculture on the national level.

When her schedule allows, Annette enjoys gathering with family and friends around the kitchen table. The Sweeney family’s favorite meals are beef roast with vegetables or steak on the grill. But in honor of January Soup Month, today Annette shares one of her family’s favorite chowder recipes.

Team Latham

January 6, 2012

Agriculture, General, Industry News, Recipes, Sides
Latham Hi‑Tech Seeds

Ring in the New Year with Fire Crackers and Iced Cranberries
After years of the same New Year’s Resolutions making American’s Top 10 List, Parade magazine is offering 55 ideas to switch up things for 2021. Idea number one is to “focus on a passion not your looks” followed by “workout to feel good not to become thinner.”

Other Top 10 Resolutions for your consideration include:
- Start each day with gratitude. (Latham’s Marketing Team members begin its weekly meeting by expressing something for which they are grateful. It helps set the tone for a great meeting!)
- Give one compliment a day. (Learn how to graciously accept a compliment.)
- Do a random act of kindness weekly.
- Read one book each month.
- Go someplace you’ve never been.
- Travel on a small budget.
- Drink more water.
Ten resolutions sounds lofty, doesn’t it? Perhaps that’s why only 50% of people who make resolutions are successful after six months. Sometimes less is more; fewer is better.

There are a few, simple practices you can put into place to increase the likelihood of achieving success. University of Scranton psychology Professor John Norcross, in a special story to CNN, offered these evidence-based tips for making and keeping your New Year’s resolutions:
- Make short, attainable goals.
- Develop a specific action plan.
- Publicly declare your resolutions to hold yourself accountable.
To hold herself accountable, one of my friends reviews her resolutions daily. She prints her annual goals on an interesting piece of paper and places them in a cute frame beside her bathroom sink. Then each morning she reflects upon her list and decides what she needs to do to continue to work toward achieving her goals. She is truly one of the most productive and successful people I know.

In the short term, my holiday weekend goals are to “Eat. Drink. Be Merry.” That’s why today I’m sharing with you two of my favorite recipes from my mom’s recipe box. Cranberry Slush has been a holiday tradition for more than 30 years. The Fire Hot Crackers are always a hit. Try topping these crackers with summer sausage and cheese.

Happy New Year!

Related posts:
Fire Crackers

Ingredients:
- 1¼ c. oil
- 1 T. garlic powder
- 16 oz. box of Keebler® Club Crackers
- 1 T. red pepper flakes (double the flakes for a little more “fire”)
- ½ T. onion powder
- 1 pkg. dry Ranch dressing mix
Directions:
1. Mix oil garlic and onion powder, crushed pepper, and dressing mix. Pour into a 2-gallon bag. Add crackers and carefully shake bag so that crackers get coated. Let the bag set for 15 minutes and then shake it again. Pour onto paper towels and let dry. (COOK’S TIP: Top with paper towels, as well, to remove excess oil.) Store in airtight container.
Team Latham

December 30, 2011

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Corwith Farm Service Gives New Meaning to “Full Service”
Latham® dealers Pete and Bonnie Wilhite of Corwith, Iowa, give “full service” new meaning. When customers stop by Corwith Farm Service on Main Street, they can pick up everything from alfalfa pellets (yes, rabbit food) to fresh ground hamburger. Patrons can also enjoy a cup of fresh-brewed coffee, play a game of cards and place their seed orders for the year.

The Wilhites bought the town’s grocery store, formerly known as Ron’s Food Center, in April 2010. The previous owners, Ron and Mary Cronin, had operated the store since August 1975 and were looking to sell once Ron was diagnosed with cancer. The sale of the business to someone locally – and to a friend no less – helped bring some peace of mind to the Cronins and community members alike since an independent grocery store is the heart of a small town.

After purchasing the grocery store, the Wilhites made a few changes. They added a coffee corner and began selling deli sandwiches for people in need of “grab and go” lunches. They also added more fresh fruits and vegetables to their product offering.

There was a learning curve, admits Bonnie. It’s hard to gauge what will be a good seller, so sometimes the family’s meals are based on what needs to move from the grocery store shelves. Corwith Farm Services cuts its own meat, so Pete had to learn how to operate the saws and grinders. Fortunately, the same person who had been working at Ron’s Food Center for the past 10 years continued working when the store changed hands. The Wilhites also added an additional employee to the payroll.

Pete works at the store each week day from 7 a.m. until 5:30 p.m. He carries out groceries, and if need be, he’ll make deliveries. Bonnie spends Fridays at the store, after working 40 hours from Monday through Thursday as the operating room and emergency room supervisor for Hancock County Memorial Hospital in Britt.

“Corwith Farm Services isn’t a job to me,” says Bonnie with her ever-present smile. “All week I’m helping with surgeries and dealing with emergencies, so the grocery store is really an outlet for me. On Fridays I get to catch up with friends and with bookwork.”

In addition to their “day jobs,” Pete and Bonnie farm. They raise corn and soybeans plus have cows and calves on pasture from spring to fall. Both of their children were active in 4-H and showed cattle at the county fair.

“We love living in the country and are glad we were able to raise our kids on the farm,” says Bonnie. “There is always something to do. When our kids were younger, I didn’t have to worry about where they were because they couldn’t go anywhere without us driving them!”

The Wilhites’ kids are on the go now. Their 21-year-old daughter, Chelcee, is in her final semester at Mount Mercy College in Cedar Rapids. She is working at the medical clinic in Britt before returning to the classroom in February. In May, she will complete her Bachelor’s of Science in Nursing (BSN). Lucas, age 20, is a sophomore at Iowa State University in Ames where he’s majoring in business. (Lucas is also seeking a summer internship, so you know whom to call if you’re looking to hire!)

While their college kids are home on break, Bonnie is sure to mix up a few of their favorite foods including homemade pizza and Mexican Corn Dip. This dip, along with Cyclone-colored tortilla chips, is on the menu for Dec. 30 when Iowa State takes on Rutgers during the New Era Pinstripe Bowl in Yankee Stadium.

Easy Homemade Pizza

Ingredients:
- 1 package yeast
- 1- 1/4 c. warm water
- 1 tsp salt
- 3 to 4 c. flour
Directions:
1. Mix and knead. (The more you knead, the lighter the dough is.)
2. Let the dough rest for 10 minutes.
3. Put in pizza pans and top with your favorite toppings.
4. Bake 375° until it appears done.
Team Latham

December 23, 2011

Beef, General, Pork, Recipes
Latham Hi‑Tech Seeds

Preparing for Christmas
Traditional German advent calendars, like this one, were a part of my childhood Christmases. Today the tradition continues as each season my mom buys a new calendar – the ones with a chocolate behind each number – for my children.

Those who know me best know how much I love a theme! So right after Thanksgiving, I greatly enjoy transforming our living room to reflect “Christmas Around the World.” Our tree is adorned with decorations that pay tribute to our heritage including a Danish paper heart ornament to honor Grandma Latham, a Belleek china ornament that my mother-in-law brought from Ireland and hand-blown glass ornaments from Germany to honor both sides of my family, as well as wooden ornaments from Russia.

In addition to these beautiful worldly ornaments, our tree includes precious decorations our children have made throughout the years. As I hang each one, I fondly remember their little faces as they eagerly waited for me to unwrap the ornaments they had made in school. My favorite decorations are those that include their school picture from that year. My kids and I have also had fun making many of the ornaments together. Later this month I’m looking forward to making pinecone ornaments with my Junior Girl Scout troop and decorating cookies for shut-ins.

For me, Christmas is a time of year to honor traditions and create new ones. One tradition that I’ve enjoyed since moving to Sheffield is our church’s annual Advent by Candlelight program. It’s a great way to kickoff the holiday season by preparing our hearts and minds for the season. This year I had the honor of hosting a table of girlfriends for dessert prior to the program. I had so much fun decorating the table, including making the cake. (Confession time: The reason my cake looked beautiful is because I made it during a three-hour cake decorating class. That class was one of the best birthday presents I’ve ever received!)

This homemade, white cake with raspberry filling was topped with a delicious Italian butter cream frosting. The frosting recipe, however, is the pastry chef’s trademark secret.

Thankfully, Latham’s graphic designer, Amy Hild saved the day by sharing one of her family’s favorite recipes for Christmas cake. Unlike me, Amy’s mom really gets all the credit for making this beautiful cake. Amy gets the credit for helping decorate the table and taking the beautiful photographs.

It’s become a tradition for the Hilds to enjoy this melt-in-your-mouth chocolate cake topped with cherries each Christmas Eve. What foods does your family traditionally serve on Christmas Eve or Christmas day?

Related Posts
- “Sharing a little Christmas Magic”
- “Sharing Christmas Traditions”
Team Latham

December 2, 2011

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Inside or Out, Children Want to Help

As a child, the highlight of making the 45-minute trip to visit my paternal grandmother in Howard County, Iowa, was a chance to drive around the beautiful countryside and watch the Amish tend to their livestock and care for their crops. I was intrigued by their commitment to family and their sense of duty.

Each member of the family plays a part in the family’s economic survival, says Dr. John Hostetler in his book, Amish Society. He writes:

“Like most parents in American society, the Amish recognize the teen period as critical. The Amish family needs the help of its teen-age child more than the typical American family, and the child feels the family’s need of him. The young person who works on the farm can understand and feel the contribution he is making to his family.”

On a farm, your work directly affects you and your family. You are a member of this company (the family), and you have your job responsibilities. In simple terms, the cows have to be fed and milked so that food and shelter can be provided for the family. Your paycheck comes daily in the form of food, clothing, shelter and affection.

Children see their parents working hard every day and children want to help… I once saw a four-year-old Amish boy cry when he could not go along and help father in the field.

Amish children are needed to help inside the house, too. When a family has eight or nine children, there is a lot of food to be prepared. It’s no wonder that Amish women often get together for a frolic, or a work event that combines socializing with a practical goal. Common frolics include quilting, canning, pie baking and apple sauce making.

Like the Amish, we can get a group of girlfriends together. A simple frolic can help us make multiple meals in short order while enjoying some “girl time.” That’s essentially what I did in September by hosting “Cook Once for a Bunch.” You could do something similar in your home, community center or even in your church’s kitchen – with friends or even your family.

Many recipes are simple enough for young children to make. Start by putting a new twist on Tator Tot Casserole from Freezer Chics, which one of my friends made when we got together in September. During this same get together, I picked up my new “go to” recipe for lasagna. I like this lasagna so much that I’m going to take it Sunday for our community’s annual Boy Scout Thanksgiving potluck. With browned hamburger in my freezer, prep time will be 15 minutes or less! That means I’ll have time to cut up veggies for this adorable Turkey Relish Tray, as well as organize this “notable” Turkey Craft.

Thanksgiving reminds me that I’m so thankful for family, friendships, food and freedom. (Notice that “football” doesn’t top my list.) I’m hopeful that I might enjoy a little quiet time right after dinner on Thanksgiving Day. Perhaps I’ll get a chance to curl up with a novel by one of my favorite Amish authors, Wanda Brunstetter or Beverly Lewis. Reading will remind me how much I really need some girl time. That will make me think about a frolic, which will prompt me to email my friends about a date to “Cook Once for a Bunch.” Yes, my wheels are already turning!

Team Latham

November 18, 2011

Beef, General, Recipes
Latham Hi‑Tech Seeds

Celebrating National Pumpkin Cheesecake Day, Oct. 21
It’s funny how nostalgic something as simple as a pumpkin can be as people are reminded of Halloween and various other childhood memories. The smell of Pumpkin Pie Spice causes me to reminisce of Thanksgivings and Christmases from yesteryear.

I love pumpkin anything – except pumpkin pie. (I know, call me crazy!) This Double Layer Pumpkin Cheesecake recipe is a great alternative to pie, especially for those cheesecake fans out there. Add a dollop of whipped cream to the top and you’re all set for a delicious treat.

PS. Since they’ve created a national holiday to celebrate National Pumpkin Cheesecake Day, it has to be worth a try!

_______________________________________________________________________

If you’d rather watch your calories this season, Meg Benson of Clermont, Iowa, shares this Cooking Light recipe with only 256 calories per serving and less than 10 grams of fat. She says this cheesecake is also good with a graham cracker crust and recommends going heavy on the spices!

COOK’S TIP: Meg says it took almost 2 hours for the cheesecake to bake in her oven. She also notes that she bakes cheesecakes in a water bath and then lets them sit in the oven for an hour or so after turning off the oven off.

Light Ginger Pumpkin Cheesecake

Photo Source: MyRecipes.com
Yield: 12 slices

Ingredients

Crust:
- 56 reduced-fat vanilla wafers (about 8 ounces)
- 1 tablespoon butter or stick margarine, melted
- Cooking spray
Filling:
- 3 (8-ounce) blocks fat-free cream cheese, softened
- 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Dash of allspice
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 (15-ounce) can pumpkin
Preparation
1. Preheat oven to 400°.
2. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes; cool on a wire rack.
3. Reduce oven temperature to 325°.
4. To prepare filling, beat cheeses with a mixer at medium speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.
5. Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.
Larry Sailer, Musings of a Pig Farmer

October 21, 2011

Desserts, General, Recipes