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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
Latham Hi‑Tech Seeds

Serve Up Soup for Supper This Season
Crock-pot meals are a favorite this time a year: they offer flexibility at meal time since you don’t have to worry about the pot roast burning or the soup boiling dry; you can make hearty meals that will help fuel a hardworking body for hours; and crock pot recipes usually require minimal prep time.

Minimizing time in the kitchen is key for busy farm wives, who drive the combine or haul grain carts during harvest and work in town. They’re also perfect for non-farming mamas like me, who are busy chauffeuring kids between football practice and gymnastics lessons, 4-H meetings and Scout activities.

So, you can imagine how delighted I was when I visited the Nelsen family last week in southern Minnesota last week and came home with two easy-to-make, nutrition-packed recipes. Pasta Fazula Soup is a Nelsen family favorite. Shirley Nelsen got the recipe a few winters ago while visiting her sister in Texas, and it’s become a go-to meal. This meal is such a hit that her son, Patrick, requested she “teach” his fiancée, Jody, how to make it.

“There isn’t much to teaching someone how to make Pasta Fazula Soup,” says Shirley with a smile. “All you really do is dump a bunch of canned items – plus a few fresh ingredients – into a crock pot. It’s a great harvest-time recipe and also freezes well.”

Shirley, who has worked for 27 years at the Hy-Vee food store in Austin, Minn., also told me about a recipe that the store’s nutritionist recently shared with her for Sweet Potatoes with Black Bean Salad. It doesn’t sound like something a Midwest family would traditionally serve at mealtime, but it certainly sounds like a great way to (1) get out of a food rut and (2) provide a satisfying last-minute supper. For those two reasons alone, I believe it’s worth having a few sweet potatoes on hand.

“The fragrant filling of beans and tomatoes adds protein,” writes Jen Haugen, registered dietitian at the Hy-Vee store in Austin, Minn., in The Austin Daily Herald’s food column. “Be sure to eat the potato skin, which is full of fiber, as well.”

Sweet Potatoes with Warm Black Bean Salad

Photo Source: EatingWell.com

Serves 4 (1 potato each)
Active time: 15 minutes
Total time: 25 minutes

Ingredients:
- 4 medium sweet potatoes
- 1, 15-oz. can black beans (rinsed)
- 2 medium tomatoes, diced
- 1 T. extra-virgin olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ¾ tsp. salt
- ¼ c. reduced-fat sour cream
- ¼ cup chopped fresh cilantro
Directions:
1. Prick sweet potatoes with a fork in several places.
2. Microwave on high until tender all the way to the center, 12 to 15 minutes. (Alternatively, bake at 425º for about 1 hour.)
3. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
4. When cool enough to handle, slash each potato lengthwise.
5. Press open to make a well in the center and spoon the bean mixture into the well.
6. Top each with a dollop of sour cream and a sprinkle of cilantro.
Team Latham

October 14, 2011

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

Cook Once for a Bunch!
Sticking with this month’s “pumpkin theme” for our recipes, today I’d like to share with you the amazing Pumpkin Cake Roll that Kaitlyn Bartling made when we got together a few weeks ago. I love this recipe because it’s delicious, looks gourmet but is actually quite easy to make.

Confession time: I have to admit that I never would’ve tried making a Pumpkin Cake Roll without Kaitlyn there to walk me through the steps. Now I’m looking forward to making it again soon, along with her wonderful Cheesy Chicken & Rice Casserole.

Cheesy Chicken & Rice is just one of the five new recipes I collected last month when I invited a group of ladies into my kitchen to “Cook Once for a Bunch.” I believe Kaitlyn actually coined this phrase to describe what happens when you get a group of friends together and prepare meals for the freezer.

Each participant brought copies of her recipe, along with enough ingredients to make that recipe six times. Then we set up an assembly line and put together meals in a matter of minutes. It helped that each person took the time to either pre-cook and cube chicken or brown hamburger ahead of time. In less than five hours, I had six different meals prepped for the freezer plus my friends had done all of my dishes and put them away. (How great is that? Kitchen cleanup is on my list of “things I really don’t enjoy.”) Some ladies chose to put the casseroles into two, 8×8 pans, which allowed them to have 12 freezer-ready meals.

Whether you’re a working wife, a farmer’s wife or stay-at-home mom, freezer-ready meals make dinner a snap. Kaitlyn, for example, enjoyed getting together before harvest began. This way she can heat up a good meal for her family without spending a lot of time in the kitchen during the busy harvest season.

What’s your favorite freezer-ready meal?

P.S. We featured Kaitlyn’s family and her recipe for Stuffed Pork Chops last October during our National Pork Month celebration. It’s a recipe worth repeating. 🙂

Wild & Cheesy Chicken

Ingredients:
- 1, 6-oz. box of long grain & wild rice with herbs, spices & seasoning packet
- 2 T. butter
- ½ c. celery, diced
- ½ c. onion, chopped
- 4 oz. fresh mushrooms, chopped
- 2/3 c. milk
- 1, 10.5-oz. can Cream of Mushroom Soup
- 2 c. cooked chicken
- 1 c. shredded cheddar
Directions:
1. Cook rice according to package.
2. Melt butter and sauté celery, onion & mushrooms until tender.
3. Mix everything together and pour into buttered casserole or 9×13 pan.
4. Bake 30 minutes at 425° if unfrozen.
5. Bake at 350° for 90 minutes to 2 hours and leave almonds off until last 30 minutes.
Great casserole to serve for company!
Team Latham

October 7, 2011

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

Field Fare & Family Fun Abound in Franklin County
We began with star gazing at Maynes Grove on Friday night. (Editorial Comment: If you’ve never before seen the moon through a telescope, add it to your Bucket List. It’s a must see! From the “oohs and ahhs” I overheard Friday night, I believe several others share my opinion.)

Saturday began with an 8 a.m. tour of Machinery Hall, followed by boutique shopping on Main Street in Hampton before a feast of field fare at Roy & Jeanie Arends’ farm in Alexander. Their soybean field was just a stone’s throw away from Latham Hi‑Tech Seeds, where our scales were busy with growers bringing in varieties of Latham® brand soybeans.

Sunday brunch at Country Touch B&B with bloggers Jocelyn Wallace, Nathan J. Taylor, Claire Celsi, Jody Halsted, Laura Gaulke, Sara Broers, Heather Lilienthal , Nancy and Jon Swanson.

Carrying on Grandma Evelyn Latham’s tradition of hospitality, we offered our guests coffee and homemade apple cider plus apple crisp and pumpkin bars. Since I received so many compliments on my baking, today I’m sharing both recipes on TheFieldPosition.com.

One of my favorite comments made on Saturday came from Jocelyn Wallace. You can see her quote, as well as comments posted by other bloggers, below. Click on the links and see photos they’ve posted, as well. Click here to read a related blog, “All In An Iowa Mom’s Day.”

_______________________________________________________________________

jocelynwallace_ Jocelyn Wallace
In the cleaning room – does that thing do laundry too? @LathamSeeds [pic]: http://4sq.com/n5iTDH

allauremkt Laura Gaulke
I have to say, I’m pleasantly surprised at how interesting the #ag conversations have been since I don’t know about farming! #harvesttour

naswanson Nancy Swanson
corn, soybeans, combines, trucks, wind turbines, stars, Jupiter, Old Stone House, Maynes Grove, friendly people. #harvesttour

saramomof2 Sara Broers
Hampton, Iowa is the place to be~ Check out this awesome crew on the #Harvesttour 2011~ going on this weekend

deb works Deb Works
I posted 24 photos on Facebook in the album “Harvest Tour for Bloggers 3rd day” http://fb.me/MW1uAlO8

Recipe: APPLE CRUNCH

Serves 6

Ingredients:
- 4 cups peeled, cored, sliced apples
- 1/4 cup water
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup softened butter
Directions:
1. Place apples in a lightly buttered baking dish, about 9 1/2 x 6 or 9-inch square.
2. Add water.
3. Combine flour, sugar, cinnamon, and salt.
4. Cut in butter until mixture resembles coarse crumbs.
5. Sprinkle crumb mixture over the apples.
6. Bake apple crunch at 350° for 35 to 45 minutes, or until apples are tender.
7. Serve apple crunch warm with ice cream, if desired.
Team Latham

October 3, 2011

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Stuffed Pumpkin: Is it art or science?

What started out as a grand experiment with food more has turned into a combination of science and art for my parents, who joined a gourmet food club more than 15 years ago.

My dad says cooking is “science” because you take whatever is in season and mix it with spices and liquids to make something exciting for the taste buds. My mom says cooking is “art” because it’s all about presentation and eye appeal.

I believe their recipe for Stuffed Pumpkins is a perfect union of science and art! Picture your table colorfully decorated with a bounty of gourds, pumpkins, bittersweet and acorns as the centerpiece; glasses of your favorite red, white or golden yellow beverage; napkins and silverware tied together with twine next to a solitary plate holding the main course, a pumpkin stuffed with a delicious blend of savory and crunch.

My parents agree that cooking gourmet doesn’t have to be difficult. The most difficult thing about this recipe is cutting the top off of the pumpkin. The rest is easy – especially the clean up as you just throw the shell away or toss into your compost pile.

Whether you make this fun dish for friends or family, be prepared for the “oohs” and “ahhs” as they experience both the presentation (art) and taste (science).

Larry Sailer, Musings of a Pig Farmer

September 30, 2011

General, Recipes
Latham Hi‑Tech Seeds

Celebrating German Roots & Fall Harvest with Oktoberfest
For a few days each year, folks in southern Minnesota toot their own horns. They’ve also been known to play the concertina, sing volkslieder (folk songs) and dance a polka. In fact, they’re so good at carrying on these German traditions that USA Today has named New Ulm one of the “10 Great Places to Celebrate Oktoberfest.” You can experience New Ulm’s 30^th annual Oktoberfest from Sept. 30 – Oct. 1 and Oct. 7-8, 2011.

“Oktoberfest is definitely a great time. However, because it coincides with harvest in our area, we aren’t always able to attend. But when we go, we have fun!” says Tom Maiers (pronounced “Meyers”). “If you enjoy or think you’d enjoy the experience of a German festival, you’ll want to check this one out. It’s a great opportunity to meet new friends, visit with old friends, taste some wonderful German food and enjoy the local ethnic entertainment.”

Tom and his wife of 38 years, La Mae, farm about 40 miles north of New Ulm in Stewart. They also have a Latham® seed dealership. Tom is the primary salesman. La Mae handles the details of entering the customers’ orders into an online system that also tracks inventory and prints customer invoices.

“I’ve always enjoyed helping people select the best products for their farm,” says Tom, who started making sales calls in the late 1960s with his father, who later became a district sales manager for a seed company. In the early 1970s, Tom became a dealer himself. As seed companies sold or brands changed hands throughout the years, the Maiers have stayed with family-owned, independent seed companies.

“One of the reasons La Mae and I are so excited about our new partnership with Latham is because we believe we can offer superior products to our customers,” says Tom. “Latham offers a diverse lineup with access to all of the industry’s latest traits and technologies.”

Tom is putting those technologies to the test this season with his own on-farm research. He and La Mae live on the Maiers’ home place, which was originally purchased in 1919 by Tom’s grandfather. “We feel so blessed that my grandfather settled where he did,” says Tom. “Our land is very productive and it’s adjacent to a gravel pit where our family likes to fish and hunt. Wildlife is abundant. It’s common to look out the window and see deer or turkeys in our yard. Plus, there is lots of room for kids to play and explore.”

If all goes according to plan, this beautiful farm place will stay in the Maiers family well after it becomes a Century Farm. All three of the Maiers’ sons live within a 10-mile radius and assist with the planting and harvest. Their oldest son, Nathan, is also the materials coordinator at Impressions, a printing company located in Hutchinson. He and his fiancée, Tammy, are busy planning their wedding for early 2012. Tammy is a speech therapist and also works in the Hutchinson area.

Matthew, the youngest of their four children, is the maintenance supervisor for the City of Stewart. Matt’s wife, Melissa, is employed with the State Farm Agency in Hector, Minn. They’re also the proud parents of a five-month-old son, Mason.

Jonathan has farmed full-time beside his parents for the past eight years. He and his wife, Kate, recently purchased an acreage within two miles of the home farm. They’re hoping they and their three children (10-year-old Dylan, 7-year-old Alexandra and 3-year-old Jack) are moved into the newly remodeled farm house well before it’s time to carve the jack-o-lanterns. Jon has been burning the candle at both ends, trying to finish up the carpentry work while preparing for fall harvest. When Kate isn’t working as a registered nurse in the emergency room at Hutchinson Area Health Care, she’s busy painting walls and staining woodwork as the family works together to finish this extensive project.

The Maiers’ oldest child, Kimberly, lives in Nashville. She and her husband, John Shaw III, released their first self- titled CD Drobac and Shaw in July. It’s a country album, but it includes the Personal Polka. This single is available as a download for just $.99 on Amazon.com, or the whole physical album at CDBaby.com. (I’m betting Drobac and Shaw’s version of the polka is distinctly different from the polkas that will be played at New Ulm’s Oktoberfest. Give it a listen and let me know what you think!)

In honor of their German heritage and the upcoming 30^th Oktoberfest celebration, La Mae graciously treated me to a delicious homemade lunch including the Maiers’ family recipe for German Potato Salad. Her side dish was so delicious that I’m happy to add this recipe to my own collection! I’m also glad to have La Mae’s bread pudding recipe. There’s bread pudding – and then there’s La Mae’s bread pudding. Seriously, it’s that good. I’m guessing the secret is in the sauce. Try it and tell me if you agree!

Recipe: German Potato Salad

From the Kitchen of La Mae Maiers

Ingredients:
- 3 lbs red potatoes
- 6-8 strips of bacon
- 1 medium onion, sliced
- 2 ½ cups water
- 1 ¼ cups sugar
- 1 ¼ cups vinegar
- 1 teaspoon salt
- 2-3 tablespoons cornstarch
Directions
1. Wash and cook potatoes until tender, yet firm. Cool slightly. Peel and slice. Brown bacon with the onion. Drain some of the bacon grease (retaining some adds flavor to the salad). Break up the bacon into smaller pieces.
2. In a large pan, boil together: water, sugar, vinegar and salt until clear, stirring constantly. Reduce heat. Mix cornstarch with an additional amount of cold water to make thickening (as you would for gravy). Slowly stir into the water/sugar mixture, stirring constantly until smooth and slightly thickened.
3. Add bacon/onions and potatoes to dressing. Simmer until potatoes are heated through. Mixture should be “soupy” but will thicken as potatoes soak up the dressing. This dish is much more flavorful if made a day ahead and then reheated on low in a crock pot.
Team Latham

September 23, 2011

General, Recipes, Sides