Earlier this year, I wrote about one of my favorite agvocates, Debbie Lyons-Blythe. A Kansas cattle rancher and mother of five, Debbie grew up on her family’s Angus ranch. She has continued her passion and involvement in agriculture by caring for 500 cattle each day in the heart of the Flint Hills.
In an effort to share her passion and help educate consumers about modern agriculture and animal care, Debbie started a blog, Life on a Kansas Cattle Ranch. Debbie says her ultimate goal in creating the blog was to connect with the individuals buying groceries and educate them about their food choices. She wanted to bridge the gap between the knowledge we often take for granted in rural America and the average consumers’ agriculture background and knowledge. Thus, she says, it seemed natural to start sharing some of her family’s favorite recipes with blog readers.
We were lucky enough to receive just such a recipe from Debbie in honor of National Beef Month. I must admit that I was thrilled to see that this recipe involves steak, grilling and butter! Not only that, it’s an award-winning recipe. Debbie’s children made this recipe for the CAB Beef Cook Off last year, and won the senior steak division.
Give the Blythe’s recipe a try and let us know what you think! For more of her delicious recipes, visit Debbie’s blog.
Throwing a party for your mom and her friends tops the list of “How to Celebrate Mother’s Day.” That’s all well and good for older children, but it might not be so practical for an 8- or 9-year-old child – unless you’re a Brownie Girl Scout!
Tomorrow our Brownie troop – 19 members strong – is hosting a Fancy Nancy Tea Party. We’ll be breaking out the boas and bringing the bling. “Pink” will be the theme of the day because Nancy wouldn’t want it any other way!
Fancy Nancy is a fictional character in the best-selling books by Jane O’Connor. Nancy loves everything fancy, from clothing and accessories to activities and words. (Yes, she’s a girl after my own heart! Nothing makes me smile like a fun pair of shoes, and I’ve always loved using fancy words – even before fancy words were cool.)
To keep with our theme, we’ll be serving a menu of fancy foods including:
Pink mints – thanks to Laura Cunningham for sharing her grandma’s recipe;
Pink Lemonade Cupcakes – thanks to Leslie Maynes for sharing the recipe below;
PB&J, using a Pampered Chef® Cut-N-Seal® to make them fancy, too!
While our Brownies are busy in the kitchen with food preparation, their mothers will be treated to manicures. We’ll also show a PowerPoint presentation that highlights our troop’s activities throughout the year. In addition, each girl will have the opportunity to have a “party pic” taken with her mother.
Tomorrow’s tea is sure to be Très Magnifique! How will you make your Mother’s Day extra fancy?
Special thanks to all of the special ladies below, who are helping make our Fancy Nancy party extra special:
Michelle Carlson Hartman, Michelle’s Country Cookin’;
Cathy Carlson, Cathy’s Country Cookin’;
Lori Sanders, Forever Yours Flowers & Gifts;
Sharon Sanders & April Sanders, Sanders Photography; and
fellow Brownie leaders, Beth Strike and Tracy Dirksen.
Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
Scoop batter into liners (fill about three-fourths full).
Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
Let cool in pan on rack for 10 minutes.
Remove from pan and let cool completely on rack.
Top cooled cupcakes with frosting (see below).
Lemonade Buttercream:
Ingredients:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Red food coloring
Directions:
Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
Turn the speed to med-high until the buttercream is fluffy and uniformly pink.
It’s not only planting season for Latham® seed customers Ron and Trudy McGrain. It’s also calving season for this Mapleton, Iowa, couple. Their first calf of the 2011 season was born March 24, and they’ll have 95 cow-calf pairs on pasture this summer.
The McGrain’s raise corn, soybeans and alfalfa on their scenic farmstead nestled in the Loess Hills. During my recent visit, there were 57 black Angus-Limousin calves dotting the hillside like wildflowers in the prairie.
Calf at the McGrain’s Farm
“It’s so much fun to watch those calves kick up their heels and run around the pasture,” says Trudy with a smile on her face. “Ron keeps an eye on all of them. He pays close attention to the cows that are ready to calve and makes sure the newborn calves nurse as soon as possible.”
As any good cattleman can tell you, it’s important to make sure newborn calves nurse as soon as possible. It’s also important for calves to be born in a relatively clean environment. Although the wet, cold weather conditions haven’t been ideal for calving this spring, the McGrains cattle herd is doing well. They have a 100% calving rate, and overall their herd health is very good.
Helping maintain good herd health is extremely important to Trudy, who is a registered nurse a former home healthcare provider. She grew up on a farm in nearby Oto and has been even more actively engaged in farming since she married Ron in 1979. She helps Ron catch the newborn calves, give them vaccinations and tag them. The two of them also take turns going out to the cattle yard to check on the herd during the calving season. During the summer months, she helps haul bales of hay – that is, when their daughters aren’t home because they love to help haul bales.
The McGrains are the proud parents of four grown daughters: Nicole, age 29, is married to Sean; Angie, age 28, is married to Greg, who’s serving in Afghanistan; Jennifer, age 26, who is married to Ben; and Kristina, 24. They’re also the proud of their three-year-old granddaughter, Chloe.
“Our girls love to come home,” says Trudy. “They experience a freedom here they don’t have in the cities where they live. They even think the food tastes better here!”
When their daughters comes home, they’re sure to request beef for dinner. Grilled steaks are the favorite, but hamburgers run a close second. And with Trudy’s recipe for “Scrumptious Hamburgers,” I can see why! I’m looking forward to giving that one a try. Trudy also shared a recipe Prime Rib Roast in a crock pot; I’ve already tried that one and would count it among my favorite recipes, too.
What’s your favorite way to enjoy beef? We’ll be celebrating May Beef Month for the next four Fridays, you’re invited to share recipes for your family’s favorite beef entrees.
Prime Rib Roast
Ingredients:
3- to 4-lb. roast (I use sirloin tip)
1, 14.5-oz. can beef broth
1 package of Good Seasons® Italian Seasoning
1 package of Au Jus mix
Directions:
Put small amount of water in crock pot and then set roast in the pot.
Place sliced onion over the roast. Combine the broth with the Italian seasoning and Au Jus.
Finding Love After Loss: Sharing Passion for Seeing New Places, Meeting New People
Suffering crop loss in 1993 turned out to be one of the best things that could have ever happened to Augie Schad. If it wouldn’t have been for Mother Nature, he might never have met claims adjuster Nancy Ruesink.
Augie and Nancy enjoy traveling. This photo was taken while visiting Jasper National Park in Alberta, Canada.
Nancy grew up on a farm in western North Dakota and moved to Minnesota after she married. When she became a widow at age 26, she chose to farm so she could stay home with her two young sons. Then in 1989 Nancy became a crop adjuster. Today she works as claims supervisor for eastern Minnesota and is also actively involved with the seed business.
“My experience in crop insurance complements the seed business and vice versa,” says Nancy. “I stay informed about the newest technology and have the privilege of seeing many different products perform on many different farms. And knowing what’s happening in the seed world helps me inform the producers I work with. It’s really all about helping people.”
Helping farmers become even more productive and profitable keeps the seed business interesting for Augie, who was raised on a dairy farm near Plainview, Minnesota, and has been a Latham® dealer for 18 years.
“New seed traits and technologies have made production agriculture safer for producers and consumers alike,” says Augie. “And making the best seed products available to customers is really important to me. I know that, as a family-owned business, Latham Hi‑Tech Seeds is most interested in helping farmers be profitable and successful. I also like the fact that I can talk directly to the company’s owners.”
Outside of work, Augie and Nancy enjoy traveling. This winter they headed west for a few weeks, visiting family and friends. They spiced up a community potluck in Arizona with a batch of “Bacon Wrapped Stuffed Jalapenos.” As soon as someone tried the first pepper and said how much he liked it, Nancy said the rest of the batch was gone in a blink of an eye.
See how quickly these appetizers disappear as you gather with family and friends! Nancy’s recipe for stuffed jalapeños follows. Also listed below is her recipe for Blueberry Chicken Salad, which has been a hit at their family reunions.
Now that the days are getting longer and warmer, it won’t be long before the picnic season is here. What’s your favorite dish to make for a potluck?
Johnny Wilson, and his wife, Jordan, operate Marshall Ag in central Iowa. In addition, Jordan will graduate this May as a registered nurse.
The love of farming prompted John Wilson to leave his native Ireland and study agriculture at Iowa State University (ISU) just as his father had. The difference is that upon graduating from ISU his father returned to northern Ireland. John Wilson, however, immigrated to the United States.
Without an opportunity to farm in his native Ireland, young John Wilson moved to the central Iowa community of Laurel. He soon began farming land that had been in his mother’s family. And today the family’s farming tradition continues as his son, Johnny, farms in partnership with him in Marshall County.
“My dad has been really good about allowing me to get my feet wet and about entertaining new ideas,” says Johnny, who returned to the family farm four years ago. “We buy equipment together. We make our seed selections and we buy our chemicals together. We each have our own roles, but we’re both very passionate about continually educating ourselves in an effort to increase yields.”
In addition to raising row crops, Johnny operates Marshall Ag in Laurel. He sells chemicals, fertilizer and seed with the objective to make every seed a success.
“I’ve always wanted to be in business and technology. But in my wildest dreams, I never thought I’d farm with my dad,” says Johnny, who completed an engineering internship and then worked four years for Mechdyne, one of the world’s largest companies dedicated to consulting and developing advanced Audio Visual (AV), immersive 3D, networked, and collaborative visualization solutions.
“The cool thing is that agriculture incorporates business and technology,” adds Johnny. “I’m delighted to get back to my roots in agriculture.”
Like any good farmer, Johnny appreciates where his food comes from. And like any good Irishman, he especially enjoys his meat and veggies. Fried lamb chops with mint sauce is one of his favorite meals. Another favorite is Ulster Fry.
“As my grandparents say, there’s nothing more northern Ireland than an Ulster Fry,” he says. This full breakfast consists of several courses. It traditionally begins with fruit juice, cereal, potato bread and soda bread. It also includes several entrees such as bacon and eggs, blood sausage, small pancakes, fried tomatoes, baked beans and sometimes black pudding. Hot tea with milk is the traditional beverage.
As a tribute to the Emerald Isle, today we’re sharing a recipe for Irish Stew that’s very similar to what Johnny’s grandmother makes. Fortunately, the recipe below calls for “cups” and “teaspoonfuls” rather than grammes and milligrammes. Whip up a batch of Irish Stew with a side of soda bread and see if you can make your family’s eyes smile!
When March 1 appears on the calendar, I’m instantly ready for spring. I want the grass to turn green, trees to bud and flowers to bloom … overnight! I’m ready to play in the dirt, plant a few seeds in my garden and harvest the fruits of my labor. I’m eagerly awaiting April, which is National Gardening Month.
So you can only imagine how disappointed I was to awaken Wednesday, March 9, to a Winter Wonderland. I decided to get out of my funk by “bringing the garden indoors” and whipped up a Garden Chicken Casserole. Like many of my favorite recipes, this one is easy to make and tastes delicious. Add a loaf of fresh-baked Beer Bread with a Strawberry Spinach Salad and dinner is complete!
Spring is just around the corner, I can’t wait for the snow to melt and for the temperatures to rise. I’m looking forward to blue skies with puffy, white clouds. Until then, I’ll brighten up the greyest of days by whipping up some “Taste of Rainbow Cupcakes.”
This recipe has been a favorite of mine around St. Patrick’s Day. When I was in high school, I spent several nights babysitting for neighbors, friends and teachers. I always lined up special games, a craft project or baking project to help keep us entertained while their parents were away. The kids loved dying the batter into rainbow colors and watching their creations “puff up” in the oven.
Do you have any St. Patrick’s Day favorites in your recipe book? If so, please share them on TheFieldPosition.com!
I love blogs! (Please keep reading because this really isn’t a self-promotion here.)
Thanks to “The Party Animal,” planning my daughter’s birthday party was especially easy and hassle-free! Her “Zhu Zhu Pets Birthday Party” post includes links to everything from invitations and party favors to a list of activities that will keep a group of six, 9- and 10-year-olds entertained for 19 hours. (Yes, 19 hours and counting! As a veteran Girl Scout leader, I’ve learned that keeping a group of girls constructively occupied is key to maintaining their peace and my sanity.)
In a matter of minutes I’d planned the party and ordered all of the related supplies. Online shopping made it so quick and convenient! I was pleasantly surprised when my customized Bingo cards arrived in my e-mail inbox within hours of placing my order. Also within a matter of hours, an e-mail arrived with the customized party invitations. It took me longer to get them addressed and delivered than it did to get them designed! Finally, the Zhu Zhu Pets balloons and the Zhu Zhu Pets Activity Set shipped to me within days. A few days later, I made a quick stop at Hobby Lobby and picked up all the supplies needed to make our “Hamster in a Ball” craft. I e-mailed my neighbor, who also happens to run her own baking business, and placed my Zhu Zhu Pets cupcake order. I couldn’t have been happier with how they turned out!
The big day is here at last! During my lunch hour, I’ll run to the local video store and rent “Bolt.” (Remember, this movie features the cute little hamster in his own ball as Bolt’s sidekick.) The girls will come home from school today with my daughter, and the fun will begin. My mom, a former cosmetologist, will give mini manicures to anyone who’s interested. Meanwhile, I’ll set up the obstacle course for Zhu Zhu hamster races and get out the craft supplies.
A plethora of fun-filled activities is just as important as a fully stocked fridge when it comes to hosting a successful slumber party. Sloppy Joes are on the menu for tonight.
Tomorrow morning I’ll serve monkey bread (a hit at last year’s Zany Zebra party), and the girls will have a chance to make their own Breakfast Banana Splits. Recipes for both are provided below.
What are your favorite kid-friendly breakfasts? I’d also like it if you’d share your own tips for planning a successful birthday party.
Monkey Bread (Apple School)
Ingredients:
¾ c. sugar
1 tsp. cinnamon
4 tubes of biscuits (cut into ¼’s)
Directions:
Place sugar in cinnamon in a plastic bag; shake biscuit pieces.
When you’re part of a large family, says Mary Schumacher of Ackley, Iowa, there is always something to celebrate. Mary is the youngest of nine children. Her husband, Steve, is the ninth out of 15 children.
Birthdays, baptisms, weddings, anniversaries and graduations keep their social calendar full, and each special occasion calls for special party foods.
Fortunately, cooking is a favorite past-time for this busy wife and mother. Mary has been employed for 24 years by the Ellsworth Hospital. Her husband, Steve, is a Latham® dealer. And the two of them are the proud parents of two daughters and one son: Molly, 18, attends Loras College in Dubuque. Abbey is a sophomore at AGWSR High School, where she’s involved with volleyball and track. She also plays AAU volleyball. Lucas, 11, is active in baseball, wrestling, karate and trap shooting.
The girls enjoy shopping with their mom in their free time, while Lucas prefers to spend time making customer calls with his dad. Just recently, Lucas said he’d like to farm and take over Schumacher Seeds when he grows up. There’s nothing like a kid dreaming of a career in agriculture. And if Lucas plans to become a Latham dealer, I’ll volunteer to make the punch!
Sherbet Punch is one way the Schumachers celebrate special occasions.
“My mom always made punch for holidays when we were growing up, and the favor of sherbet would vary with the season,” says Mary Schumacher. “It’s a tradition that I’ve continued. This punch recipe is easy to make, and kids love it. We’ve used strawberry soda with strawberry or raspberry sherbet. We also like using orange soda with orange sherbet.”
Check out Mary’s favorite punch recipe below. She’s also included a recipe for bagel spread, which could be the perfect complement to one of the 18 soup recipes now posted on The Field Position.
How do you add “punch” to family celebrations? What foods are made for special occasions?
It’s become a Valentine’s Day tradition for me to serve heart-shaped pancakes for breakfast. My kids honestly believe the heart-shaped pancakes taste better than the traditional round ones. (Secretly, I had been using a boxed pancake mix until I bought pancake molds.
The following recipe came in the box with the heart-shaped molds, so I gave it a try. Yummy… the heart-shaped hotcakes did taste so much better!)
It warms my heart to serve my family a home-cooked meal and to think that I’m helping make special memories for my kids.
What’s your favorite way to treat your sweetheart? During the month of February, TheFieldPosition.com will feature Valentine’s ideas from readers across Latham country.
Earlier this year, I wrote about one of my favorite agvocates, Debbie Lyons-Blythe. A Kansas cattle rancher and mother of five, Debbie grew up on her family’s Angus ranch. She has continued her passion and involvement in agriculture by caring for 500 cattle each day in the heart of the Flint Hills.
We were lucky enough to receive just such a recipe from Debbie in honor of National Beef Month. I must admit that I was thrilled to see that this recipe involves steak, grilling and butter! Not only that, it’s an award-winning recipe. Debbie’s children made this recipe for the CAB Beef Cook Off last year, and won the senior steak division.
