A few years ago I decided to start an herb garden, but it’s not your traditional herb garden. My “garden” is comprised of a plant stand, which I found at a local gardening store, and terracotta pots painted to match. The herbs I selected include: sage, rosemary, thyme, basil and oregano. I also have a habanero pepper in a pot next to the stand.
Although potted herbs are growing in my breezeway now, I can move them indoors when it gets cold. I was motivated to plant this herb garden in anticipation of our family’s canning weekend, which has become an annual event spread over two weeks. It begins when my mother-in-law and I head to the Mennonite Auction Houses. We’ll bid against grocery store buyers and others to get the best price that we can for bulk canner tomatoes, which we’ll use to build up the liquid volume of our sauce.
We’ll come home with a load of tomatoes and other fresh produce including raspberries for jam, gourds for fall décor, pickles for canning, onions and other homegrown veggies.
After returning home from the auction house, we’ll set the tomatoes outside on picnic tables to continue ripening so they’re ready for the canning weekend. The remaining ingredients for our sauce will be picked fresh from our own 30 Roma Tomato plants and our two herb gardens.
The actual recipe for this sauce has been handed down from one generation to the next, so I’m sworn to secrecy! But I will list the ingredients and provide a few directions, so you can try your hand at brewing your own blend of spaghetti sauce.
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?
Click here to read ‘Twas the Night Before Harvest, an entertaining poem by a University of Auburn student.
It’s obviously not the Night Before Harvest in the Midwest, but we thought this poem was still fitting since tomorrow is the Night Before Christmas. At the end of the poem, Farmer Fred heads home for his supper of chicken and corn-on-the-cob. Fred doesn’t say what kind of chicken he’s having, so I thought I’d recommend one of my favorites, Bacon Ranch Slow-Cooked Chicken.
Bacon Ranch Slow-Cooked Chicken is a perfect harvest-time meal because it can be prepared ahead of time and left alone to cook all afternoon in a slow cooker. It also works perfectly during the holiday season when the house is filled with family or friends, and you don’t want to spend too much time alone in the kitchen prepping food.
The prep time for this dish is truly only 10 minutes. I often fix this as a meal when I know my kids are having play dates or on days when I’m leading a Scout meeting and will get home late. All I have to do is boil noodles and presto… it’s dinner time!
This week for National Pork Month we’re honoring the Gansen family – proud Iowa pork producers.
Ken and Jamie Gansen farm near Elma, Iowa, in the northeast corner of the state. They’re two youngest children, son Joey and daughter Josie, are their farming operation’s biggest advocates. Joey simply loves everything about farming, and his favorite role is serving as “resident expert” for all things related to machinery. He’s been fortunate to learn all about the original farm equipment from Grandpa Joe Gansen. Plus, young Joey is knowledgeable enough to teach his grandpa about the operation’s new technologies and is quick to offer his opinion on what equipment is “needed” to make chores easier or more efficient.
Josie’s favorite thing about living on a farm is having pets. She loves all animals, big and small. For Christmas last year, she asked Santa Claus for a house dog and/or a bottle calf. Josie must have been a good girl because Santa delivered her a Pomapoo house dog named “Buddy.” Her second wish was granted this summer when her dad brought home a bottle calf that she named “Tipper.” I can just imagine how Josie felt when Buddy – and Tipper, too – arrived. When I was 10 years old, Santa brought me a goat named “Merry” to wish me a Merry Christmas. Although that’s been more years ago than I care to admit, I can still remember how excited I was that Christmas morning!
The Gansen family wouldn’t be complete without their two Golden Retrievers, several farm cats, three horses, one pony, and a guinea pig. Joey is now in 4-H and using it as way to “plot” (as his mom would say) to add rabbits and chickens to their farm’s animal lineup. As a kid, I too plotted for rabbits and actually showed California Whites as a 4-H project. (Keep with it, Joey. Persistence pays!)
In addition to having a passion for living the country life, the Gansens have a passion for country cooking. Jamie has been serving home-made meals in the renovated farm house that has become the clubhouse at Maple Heights Golf & Country Club (www.golfelma.com), which she and Ken purchased fully in 1998.
The future site of Maple Heights Golf & Country Club in 1989.
They cater everything from wedding rehearsal dinners to birthday parties. With all of Jamie’s catering expertise, I was especially eager to see what kind of recipe she would share with me. She was generous enough to share her Pulled Pork recipe, which is a favorite at home and at the country club. Plus, she says any pulled pork that is leftover from supper makes a great harvest lunch for Ken the next day.
Jamie’s recipe is included below. I’m licking my lips already!
In the tradition of celebrating National Pork Month, this week we’re honoring another Iowa farm family with a proud tradition of raising quality pork — the Wyatts, who have been a Latham® dealer for 15 years.
Frank and Susan Wyatt of Hudson, Iowa, started farming in 1970 when they purchased farm land that had been owned at one time by Frank’s grandfather. They started raising hogs by farrowing about 14 sows in a little chicken house right next to their home. Over time, they updated and expanded their farrow-to-finish operation. In 1981, Frank earned the Master Pork Producer distinction, and in 1984, he was awarded the district Hog Wild Award for outstanding promotion and support of Iowa pork.
Susan grew up a “town girl” in Reinbeck and readily admits she didn’t know much about raising hogs when she and Frank married. With her experience as a registered nurse, however, Susan offered to help with the piglets. She attended a six-week course at Hawkeye Institute of Technology where she learned how to cut tails and prevent infection, clip eye teeth and give injections.
The Wyatts are the proud parents of two married sons and the proud grandparents to six grandchildren. They’re also proud of their family tradition of raising quality pork. Susan says, “We want others to know that Iowa pork producers are committed to producing safe, wholesome food for our families and yours. We’re responsible caretakers of our animals with safeguards in place to protect the food supply. Our farms meet or exceed all environmental standards to protect the air and water in our local communities.”
Susan shared a long-time favorite recipe for ham balls with me that she says her grandchildren are always begging her to make when they visit. If kids like them, you know they’re delicious! Another one of her favorites is Orange-Glazed Pork Medallions. Both recipes are included below.
How are you celebrating National Pork Month? Feel free to leave your comments below.
Orange Glazed Pork Medallions
Serves 8
Ingredients:
3, 1-lb. pork tenderloins
1 tsp. ground ginger
1 tsp. salt
1 tsp. pepper
1 tsp. dried thyme
2 rounded tsp. ground garlic
Directions:
Slash the tops of the loins diagonally (about 1/2 inch deep).
In a small bowl mix together salt, thyme, ginger, pepper and garlic.
Rub the mixture into the tops of the loins, catching the slashes.
Place the loins in a zip lock bag and refrigerate (night before or early in the day).
Heat oven to 325 degrees.
Place meat on rack in roasting pan and cover with foil.
Roast for 45 minutes.
While meat is roasting prepare glaze.
Glaze:
Ingredients:
1 cup sugar
1/2 cup water
2 T. cornstarch
1/4 cup lemon juice
1 T. flour
2 T. yellow mustard
1 1/4 cup orange juice
1 T. soy sauce
2 tsp. grated orange rind
Directions:
Mix together in medium saucepan: sugar, cornstarch, flour, orange rind, orange juice, mustard, lemon juice, soy sauce and water. (Mix dry sugar, cornstarch and flour together before adding any liquid to avoid lumps.)
Stir over medium heat until thick, smooth and boiling.
Reduce heat and simmer, uncovered for 1-2 minutes.
At the end of the first 45 minutes of baking the loins, brush meat with some of the glaze.
Roast another 45 minutes uncovered.
Remove loins to platter and cover loosely with foil for 10 minutes.
Slice into 1-inch medallions and serve with remaining glaze as a topping on each serving.
Our two children headed back to school on Monday, which always signals that summer is coming to an end. This weekend our family will savor as much summer-time fun as possible. With Saturday’s forecast calling for sunshine and 85 degrees, we’ll make one last trip to a nearby water park. I’ll marinate some Iowa chops, so they’re ready to grill that evening. (See marinade recipe below.) I’m also looking forward a little “me time” in the kitchen during the early morning hours, so I can make one of my all-time, favorite desserts: Colorado Peach Pie.
One reason this recipe is one of my favorites is because it’s so delicious. It’s unlike most peach pies because it has a sour cream filling. It tastes so creamy and delicious (in my humble opinion). Another reason I love this recipe is because I can “cheat” on the pie crust. There’s no need to roll out a pie crust, yet one can savor a flakey crust.
Just thinking about Saturday’s meal is making my mouth water. Perhaps I need to change my plan … I could leave work early today and have fresh peach pie for supper tonight!
How does your family savor what’s left of summer?
Lemon Pepper Pork Chops
Ingredients
4 pork chops, cut 1½-inches thick
¼ c. red wine vinegar
¼ c. cooking oil
1 T. Worcestershire sauce
2 tsp. lemon pepper
¼ tsp. garlic power
Directions
In a self-sealing plastic bag, combine vinegar, cooking oil, Worcestershire sauce, lemon pepper and garlic powder.
Use a fork to poke holes in the chops.
Next place the chops in the bag, seal and refrigerate them for a minimum of 30 minutes but overnight is even better.
Remove chops from marinade and grill.
Pork chops should be cooked to medium doneness of 160 degrees Fahrenheit.
Experience has taught me that the key to hosting a successful party – whether it’s for adults or children – is having large quantities of good food. And our daughter’s 9th birthday party was no exception.
Last Friday, my daughter requested to take cupcakes to school for her birthday treats. Since her party theme was Zany Zebras, I tried my best to make her treats fit the theme. My artwork leaves a little to be desired, but these cupcakes were a hit in the classroom. Kids were pleasantly surprised to bite into the mini Oreo® center.
That night we hosted six girls for an overnight, and those little girls had big appetites! For supper, I put a new twist on pizza by serving a casserole. Some of our guests had second – and even third – helpings! Best of all, it’s easy to make and costs less than ordering take-out. Add baby carrots and apples slices to complete the hassle-free, well balanced meal.
Breakfast the next morning was a snap, too. Monkey Bread is not only delicious, but it’s an easy recipe for kids to help make. From the time my kids were in preschool, they’ve been able to help cut up the biscuits and shake them in cinnamon/sugar. Food always tastes better (in their minds) when they had a hand at making it! I just sliced a few strawberries and bananas, fried a little bacon, and poured glasses of cold milk to round out the meal on Saturday morning.
Hopefully, your “little monkeys” will enjoy these recipes, too. I always enjoy swapping ideas with other moms, so feel free to share with me your kids’ favorites.
18 ounce package Philadelphia Cream cheese, softened
1egg
2tablespoonssugar
48miniature Oreo cookies
1 1/2cupsthawed Cool Whip
Instructions
Heat oven to 350°F. Prepare cake batter as directed on package. Spoon evenly into 24 paper- or foil-lined muffin cups, filling each cup about 1/2 full.
Beat cream cheese, egg and sugar until well blended. Place about 1-1/2 teaspoons of the cream cheese mixture over cake batter and add 1 cookie. Cover with remaining cake batter.
Bake 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 minutes before moving cupcakes from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
Frost cupcakes with Cool Whip®. Garnish with remaining cookies.
Whether you’re rooting for the Chiefs or the Eagles, we can agree on one thing: food is a fabulous uniter! Start with this easy onion dip, follow it up with pork pocket sandwiches and . . . well, it’s like a double Kelce score!
Who will you root for on Sunday?
Baked Sweet Onion Dip
Baked Sweet Onion Dip
Ingredients
8 ounces, weight Cream Cheese (Very Softened)
1 cup Mayonnaise
1 cup Freshly Grated Parmesan Cheese
1 cup Minced Sweet Onion
1 Tablespoon Fresh Ground Black Pepper
Crusty Bread, Crackers
Directions:
Preheat oven to 350º. In a bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in the microwave for a few seconds.
Add mayo, Parmesan cheese, onions and fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly.
Place mixture in ramekins or any oven-safe dishes. Bake slowly, for about 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt-looking, then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked.
Serve with your favorite bread and crackers.
And … who could have a Super Bowl party without great sandwiches?
Enjoy!
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Now that autumn is “officially” here, it was high time to make some of my family’s favorite fall recipes. Since we were hosting friends on Sunday, I opted to prepare a meal that was easy to make ahead of time. All of the meal prep was complete on Saturday, so all I had to do was pop everything in the oven on Sunday. Our menu consisted of meatballs, party potatoes, caramel apple salad, green beans and zucchini bread.
What’s your favorite fall menu? You can submit your recipes by simply clicking on the “comment” button below.
Caramel Apple Salad
Ingredients:
6 small apples, cored and cut into bite-sized pieces
1- 8oz. can unsweetened crushed pineapple (do NOT drain)
In a large bowl, mix the first 4 ingredients together and stir well. Gently fold in the Cool Whip, and then transfer to another bowl. Chill and serve. (NOTE: Nuts will get mushy, so I usually wait to add the nuts until right before serving.)
Planting will soon be getting underway, and after a long day’s work in the field, a hearty meal is just the fix. Here is a recipe for Pork Chop and Stuffing Casserole. The combination of tender pork chops and vegetables makes this a great suppertime option on a brisk spring evening!
A few years ago I decided to start an herb garden, but it’s not your traditional herb garden. My “garden” is comprised of a plant stand, which I found at a local gardening store, and terracotta pots painted to match. The herbs I selected include: sage, rosemary, thyme, basil and oregano. I also have a habanero pepper in a pot next to the stand.
We’ll come home with a load of tomatoes and other fresh produce including raspberries for jam, gourds for fall décor, pickles for canning, onions and other homegrown veggies.
