It’s back to school time! There’s a certain energy and excitement in the air as students and teachers return to the classroom.
This year I fall in the “reminiscing” crowd as somehow my kids jumped from Pre-K to teenagers in the blink of an eye!
This week my Facebook feed has been filled with photos of children standing on their front porches with backpacks on their shoulders and smiles on their faces. Some of their parents commented they are lamenting the loss of carefree summer days while others say they’re ready for the return of a daily routine.
Part of my “back-to-school routine” includes planning menus for the week. Rather than deciding to eat a certain meal on a certain night, I buy groceries for 9 meals and remain flexible. With two teenagers involved in extra-curricular activities and a husband who travels frequently, flexibility is key! That’s why crock pot meals, as well as dishes that may be prepped ahead and simply placed in the oven that night, are my saving grace.
Elle and Ian Latham on their first day of Junior year in High School.
This week I noticed a plethora of back-to-school social media posts, featuring food photos and recipes. Some families have a tradition of serving waffles and sausage for breakfast on the first day of school. Other friends noted they made cinnamon rolls and bacon yesterday for their kids. I’m going to keep it real and confess that our dog ate the muffins – which were cooling on the counter – before my kids made their way to the kitchen. (Tell me I’m not the only one with a sneaky puppy and chaos to contend with on the first day of school? In the end we all had a laugh at Bailey the black Lab.)
Because there were so many wonderful back-to-school recipes being shared this week, I decided to do a “recipe roundup.” Below are links to new posts, as well as some of our family’s tried and true favorites:
25 Quick-Fix, Back-to-School Recipes from Iowa Girl Eats, ranging from Chipotle Turkey Chili with Apples and Homemade Crunchy Taco Hamburger Helper to Mini BBQ Cheddar Meatloaves and Orange Beef with Broccoli
Going back to school is cause for celebration! Thanks to the dedicated educators, who work tirelessly to create a positive learning environment and offer encouragement to keep kids focused on a bright future. Best wishes for a wonderful school year to those teachers and administrators we have featured on “The Field Position”:
Whether you’re packing a deli picnic to enjoy at the lake or grabbing a Subway® sandwich on the way to a ball game, chances are you’re enjoying Iowa-raised turkey.
“The rising popularity of sandwich chains means more Americans than ever are enjoying turkey that was produced by West Liberty Foods in West Liberty, Iowa,” explains Jared Achen of Achen Farms, a third generation Iowa turkey farmer who is a member-owner of the West Liberty Foods cooperative.
Today 75 percent of turkey is eaten year-round, which is a significantly different trend than when Jared’s father started raising turkeys. In 1970, 50 percent of the turkey eaten in the U.S. was enjoyed during the holidays.
“It’s gratifying to see that Americans are enjoying turkey in a variety of ways throughout the year,” says Jared, who also has a vested interest in Agri-Way Partners, a feed mill for turkey growers in Southeast Iowa. He says being involved with West Liberty Foods and Agri-Way Partners allows him to build strong relationships with other producers and others in the turkey industry. “This support is like a big family in a small industry. Producers are more than willing to share information aimed at keeping the industry strong.”
Iowa turkey producers have learned to consistently produce turkey year-round to keep up with the rising demand. That’s good news for rural communities and the farm families who wish to keep farming the land that’s been in their family for generations. The Achen’s turkey operation plus their corn and soybean enterprises support five families.
“We have an amazing team that helps us grow and maintain our operation. It truly takes a village to run a farm and raise a family. We’re blessed with great full-time and part-time help,” says Jared.
After earning a bachelor’s degree in Ag Business from Iowa State University in 2011, Jared returned home to Henry County. He married his high school sweetheart, and they became independent turkey farmers. Jared and Tawnya feel blessed to be growing their farming operation and raising their two children, three-year-old Brecken and 1-year-old Tenley, in the beautiful rolling hills of Southeast Iowa.
Jared and Tawnya built their first turkey farm with two barns in 2011. Then they expanded in 2015 by building one new barn. In 2017, they purchased another farm that added three barns.
“Someday I hope to pass this operation on to the fourth generation of turkey growers, and this legacy is what keeps me motivated,” says Jared. “We enjoy farming together as a family and watching our children experience life on a family farm. It’s fun to experience farming through the eyes of my children. They really enjoy it when we get day-old poults on our farm.”
Caring for turkeys and watching them grow is a rewarding endeavor for the Achens. Turkeys arrive when they are 1 day old and grow quickly for 19 weeks until they are finished at about 44 pounds. Like other livestock enterprises, good management is key for turkey production. A consistent daily routine of feeding, evaluating the turkeys, checking ventilation, and applying new bedding is vital to producing top quality birds.
Although the turkey and row crop operations keep the Achen family busy seven days a week, they still find time to be involved with their community. Jared and Tawnya hold positions within their church and volunteer at school events. Jared also is a member of the Wayland Economic Development Committee and serves on the Henry County Farm Bureau board.
“We strive to assist our community as much as possible as it is important to us to have our small town thriving,” says Jared. “We also give farm tours. We often have community members ask to tour. Sometimes those who have moved away like to come ‘home’ and show their kids our turkeys. Bio-Security is important, but we do our best to protect our turkeys while teaching the public about turkeys.”
The Achen family also shares their farm life by posting frequently on the Achen Farms Facebook page. Another way they connect with consumers is through the Midwest Old Threshers, which draws people to the area each Labor Day weekend. The Achens set up an turkey booth within their church tent where they serve turkey drumsticks and turkey tenderloins.
Today the Achens are sharing with us one of their family’s favorite recipes for turkey enchiladas. Download this recipe and celebrate June Turkey Month with your family!
Whether you’re packing a deli picnic to enjoy at the lake or grabbing a Subway® sandwich on the way to a ball game, chances are you’re enjoying Iowa-raised turkey.
“The rising popularity of sandwich chains means more Americans than ever are enjoying turkey that was produced by West Liberty Foods in West Liberty, Iowa,” explains Jared Achen of Achen Farms, a third generation Iowa turkey farmer who is a member-owner of the West Liberty Foods cooperative.
Today 75 percent of turkey is eaten year-round, which is a significantly different trend than when Jared’s father started raising turkeys. In 1970, 50 percent of the turkey eaten in the U.S. was enjoyed during the holidays.
“It’s gratifying to see that Americans are enjoying turkey in a variety of ways throughout the year,” says Jared, who also has a vested interest in Agri-Way Partners, a feed mill for turkey growers in Southeast Iowa. He says being involved with West Liberty Foods and Agri-Way Partners allows him to build strong relationships with other producers and others in the turkey industry. “This support is like a big family in a small industry. Producers are more than willing to share information aimed at keeping the industry strong.”
Iowa turkey producers have learned to consistently produce turkey year-round to keep up with the rising demand. That’s good news for rural communities and the farm families who wish to keep farming the land that’s been in their family for generations. The Achen’s turkey operation plus their corn and soybean enterprises support five families.
“We have an amazing team that helps us grow and maintain our operation. It truly takes a village to run a farm and raise a family. We’re blessed with great full-time and part-time help,” says Jared.
After earning a bachelor’s degree in Ag Business from Iowa State University in 2011, Jared returned home to Henry County. He married his high school sweetheart, and they became independent turkey farmers. Jared and Tawnya feel blessed to be growing their farming operation and raising their two children, three-year-old Brecken and 1-year-old Tenley, in the beautiful rolling hills of Southeast Iowa.
Jared and Tawnya built their first turkey farm with two barns in 2011. Then they expanded in 2015 by building one new barn. In 2017, they purchased another farm that added three barns.
“Someday I hope to pass this operation on to the fourth generation of turkey growers, and this legacy is what keeps me motivated,” says Jared. “We enjoy farming together as a family and watching our children experience life on a family farm. It’s fun to experience farming through the eyes of my children. They really enjoy it when we get day-old poults on our farm.”
Caring for turkeys and watching them grow is a rewarding endeavor for the Achens. Turkeys arrive when they are 1 day old and grow quickly for 19 weeks until they are finished at about 44 pounds. Like other livestock enterprises, good management is key for turkey production. A consistent daily routine of feeding, evaluating the turkeys, checking ventilation, and applying new bedding is vital to producing top quality birds.
Although the turkey and row crop operations keep the Achen family busy seven days a week, they still find time to be involved with their community. Jared and Tawnya hold positions within their church and volunteer at school events. Jared also is a member of the Wayland Economic Development Committee and serves on the Henry County Farm Bureau board.
“We strive to assist our community as much as possible as it is important to us to have our small town thriving,” says Jared. “We also give farm tours. We often have community members ask to tour. Sometimes those who have moved away like to come ‘home’ and show their kids our turkeys. Bio-Security is important, but we do our best to protect our turkeys while teaching the public about turkeys.”
The Achen family also shares their farm life by posting frequently on the Achen Farms Facebook page. Another way they connect with consumers is through the Midwest Old Threshers, which draws people to the area each Labor Day weekend. The Achens set up an turkey booth within their church tent where they serve turkey drumsticks and turkey tenderloins.
Today the Achens are sharing with us one of their family’s favorite recipes for turkey enchiladas. Download this recipe and celebrate June Turkey Month with your family!
Mark Jackson and Jeff Lanphier discuss the similarities of growing food in a garden and in a field.
Gardeners and farmers are gearing up for planting season. Whether using a trowel in a backyard garden or a 12-row planter in a field, working in the dirt can spark ingenuity and inspire an intense appreciation for where food really comes from.
Throughout the growing season, the Iowa Food & Family Project is teaming up with Earl May Garden & Nursery Center to connect Iowans though the “Let’s Grow Together” program. The program inspires Iowans to try their hand at food and flower gardening, while also learning the many similarities gardening has with farming, through blogs, videos and gardening prizes.
“Let’s Grow Together” showcases conversations between Mark Jackson, a grain and livestock farmer from Mahaska County, and Jeff Lanphier, an Earl May garden expert. Together they discuss how conservation efforts for the soil and water, managing pests and preventing disease are top priorities for both farmers and gardeners.
“Less than 1 percent of the U.S. population farms. Gardening is a connection to farming because it’s the same cut of cloth as agriculture,” says Mark.
The Streck family envisions their flower garden at Earl May.
Did you know the average American is at least three generations removed from the farm? To help bring farm life to Iowans who don’t have direct connections or experiences on the farm, the Iowa Food & Family Project has teamed up with Darcy Maulsby, a grain farmer, author and award-winning cook in Calhoun County, to author a Farm Life Journal blog series.
In this monthly journal series, Darcy provides insights on the day-to-day life of modern agriculture. She also shares her tried-and-true recipes, as well as captures the most beautiful sunrises and sunsets that can only be viewed from the tractor cab. Her heartfelt entries provide an intimate perspective on the challenges and joys of farming in Iowa, giving readers a personal connection to the fields they may drive by each day.
Darcy Maulsby captures the beauty of farm life in her blog series.
The glimpse into farm life is shared with more than 100,000 Iowans each month through the Iowa Food & Family Project’s Fresh Pickings newsletter and social media channels.
Sarah Wille on her first day at MFL MarMac School.
As a young girl, Sarah Wille looked up to her mom in her role as a teacher in their community. She spent a lot of time in her classroom, watching her mom make a difference in the lives of her students. Sarah dreamed of one day doing the same as a teacher, but she had another passion for agriculture.
“When I was younger, I loved helping my dad on the farm whenever possible,” said Sarah, whose family owns a small row crop and beef feedlot near Williamsburg, Iowa.
When Sarah began high school, she wanted to be involved with the Williamsburg FFA program.
“I got my start in FFA by participating in speaking events, and I was hooked on the program from then on! I loved all of the opportunities to get more involved with agriculture and meet students from all around the U.S. who had the same passion for agriculture as I did.”
Sarah served as a chapter officer, competed in numerous Career Development Events and earned the Iowa FFA Degree. In fact, Sarah and I met while standing in line to receive our Iowa degrees at Iowa FFA Convention.
After graduating from high school, Sarah chose to attend Iowa State University and study agriculture.
“Iowa State’s College of Agriculture has an outstanding reputation. I knew I wanted to be involved in the industry, but I wasn’t sure in which capacity. I started out as ‘Ag Undecided,’ so I explore a variety of options the college had to offer. I eventually chose Ag Education because I wanted to help today’s students find satisfying careers in agriculture.”
In addition to preparing to become a teacher through her curriculum, Sarah interned for the Iowa FFA Association during her senior year.
“I really enjoyed giving back to FFA by helping out with programs and events throughout the state. It also allowed me to get a sneak peak of what my future job as an FFA advisor would be like, plus I made some great connections along the way!”
Upon graduating from ISU in May 2017, Sarah accepted a teaching position at MFL MarMac Community Schools in Monona. She spent most of the summer remodeling her classroom. She cleaned out old materials, painted the walls and redecorated. She started new activities within the FFA chapter, so students would step outside their comfort zones and compete in events they have never done before such as livestock judging and parliamentary procedure. She also increased the number of students involved in chapter activities during her first year as advisor.
MFL MarMac FFA Chapter
“I enjoy the connections I make with students through FFA because you get to know them better. I also like to see my students succeed when they take opportunities outside of the program and have the chance to apply what they have learned in the classroom.”
The MFL MarMac FFA Chapter hosts many events throughout the year in their school district and community. These include a blood drive and plant sale, as well as maintaining sports fields. They also attend as many leadership conferences as possible such as national convention, state convention and training within their FFA district.
To celebrate FFA Week earlier this month, MFL MarMac FFA Chapter had dress up days at school and cooked breakfast for the teaching staff. They also attended the Clayton County Commodity evening where they learned more about opportunities in agriculture.
Due to Sarah’s busy schedule running the FFA program, her time to cook is somewhat limited. See her favorite quick and easy crock-pot recipe for Honey Garlic Chicken below!
We live in a world of transparency from production agriculture and our food system to reality television and social media statuses. In perfect correlation, our character and morals transparently follow us.
The 460+ students that Mrs. Hemesath has taught during the past 23 years have learned that character counts. She has spent time in the resource department, offering specialized guidance for those in math, reading and language. Most of her career has been spent in full grade classrooms, however. Mrs. Hemesath is serving her tenth year as a first-grade teacher at John Cline Elementary in Decorah, Iowa.
Mrs. Hemesath believes in treating everyone equally and fairly as demonstrated by one of her most memorable moments in the classroom:
“One year I had the opportunity to teach my nephew, James. I didn’t want other parents or students to realize this, so I never mentioned it to anyone and surprisingly, neither did James until one day in November. I hadn’t told anyone that it was my birthday, but of course James knew. He told the class before school while they were lining up. When I opened the door, the children were all excited, wishing me “Happy Birthday!” Overwhelmed with shock, I noticed Grace at the end of the line with a very sad face. I said, “Grace, what is the matter?” She said, “If you are James’ aunt, does that mean that you love him more than you love me?” I said as I hugged her, “Oh Grace, I love you all the same, just in a different way!”
I may be biased about the positive character exhibited by Mrs. Hemesath (otherwise known as mom for me) carries, but it’s hard to deny her intentions are not only clear but influential. She influences so many others by the number of hats she wears: wife, mother, grandma, volunteer, aunt, sister, daughter and teacher.
She claims her students have made more of an impact on her life, but it is easy to see that Mrs. Hemesath the one making a positive impression. The mother of one of her students said, “Mrs. Hemesath truly nurtured Liv’s confidence. We will be forever grateful for all her hard work.”
Above are four former students that Mrs. Hemesath’s invited to her house to make ornaments and decorate cookies. They still write her letters and give gifts so she decided to invite them over as a thank you.
My modest mom would never take credit for the large amount of personal growth her students experience within her class. She teaches them soft skills by example that often get overlooked. It’s teachers like Mrs. Hemesath who build the foundation for students’ positive attitude, pride, determination and respect for generations to come. We are thankful to have them serving our communities!
Each year on Martin Luther King Day, Mrs. Hemesath does a class activity to help her students understand that it doesn’t matter what we look like, the clothes we wear or the home we come from because we are all the same inside. She lets students crack brown eggs and white eggs. They literally see that even if we don’t look the same on the outside, we are the same on the inside. Then she uses the recipe below to fry the eggs in an electric skillet in front of the class, so they can all enjoy a healthy snack.
You can’t hide the good character of a person I’m fortunate to call my mom, Mrs. Hemesath.
“I don’t know what lies around the bend, but I’m going to believe the best does. As a first grade teacher, you know your students may not remember exactly what you teach them, but they will always remember how you made them feel,” says Mrs. Hemesath.
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Rural communities are the backbone of our country. Latham Hi‑Tech Seeds recognizes and appreciates the many boots our employees, dealers and customers wear to keep rural America healthy. Help us serve those who serve us by nominating someone in your life to feature on https://www.lathamseeds.com and social media channels.
“Water, feed, air quality and biosecurity practices have changed since I began farming,” says Tim Graber, a fourth-generation row crops farmer and turkey producer from Wayland in southeast Iowa. “We are very proactive in taking care of our turkeys’ health and use very few antibiotics. Just like we use preventive measures for our health, we do the same for our turkeys. It only makes sense to have the best nutrition and environments possible for our health. Why not do that for the turkeys? In terms of biosecurity, we relate that to good hand washing practices for ourselves. It is a great line of defense to prevent disease.”
Photo by: Joseph Murphy/Iowa Soybean Association
For as long as Tim can remember, he’s been taking care of turkeys. He grew up helping his grandpa, dad and uncles. During high school and college, he also helped neighboring turkey growers when they needed an extra pair of hands.
“I enjoy getting baby turkeys when they are less than 24 hours old and then nourishing the birds as they grow,” says Tim.
Poults are placed in a (cage free) brooder barn where each turkey has at least one square foot of space. This barn is well insulated and kept very clean to prevent diseases. When the birds are about five weeks old, they are moved to a grower barn where they have about four square feet of space to grow. Turkeys are kept in the grower barn until they are 19 weeks old and reach a market weight of approximately 40 pounds.
Photo by: Joseph Murphy/Iowa Soybean Association
“I provide the management and resources for the turkeys to be healthy,” explains Tim. “I know that when these turkeys go to market, they were treated with care. I take pride in knowing that all the hard work every day of the year is worth it because we’re providing a safe and healthy protein for the world to eat.”
Turkeys raised by the Graber family and several others in his community are sold to West Liberty Foods, an Iowa turkey growers cooperative. There the turkeys are processed into sliced deli meat and sold primarily to Subway restaurants and other top quick service restaurants, as well as major grocery retailers nationwide.
Raising crops and poultry, as well as a family, in the rolling hills of southeast Iowa was part of Tim’s plan, although he attended Hesston College in Kansas and earned an associate’s degree in Business Management.
Photo by: Joseph Murphy/Iowa Soybean Association
“Going away to college and working outside of the farm for a few years helped me to gain a different perspective and learn the business side,” says Tim, who spent three summers following the wheat harvest. Kansas also is where one particular farm girl captured his heart.
“I always knew Tim wanted to return home and raise turkeys, but until I moved here with him, I had no idea how different raising turkeys is from raising crops like my family does,” says Tim’s wife, Lisa.
Livestock and poultry producers have no time off. There isn’t a break in the production cycle that allows those involved with production animal agriculture to get away from it. As their turkey operation – and their family has grown – Lisa made the choice to stop working full-time as a nurse to become more involved in community and school activities.
The Grabers have been married 18 years and are the proud parents of four. Their daughter Morgan, 14, is a high school freshman. She’s involved in all sports. Their 12-year-old son Cody is in seventh grade. He enjoys playing and watching sports. Nine-year-old Brenna is in third grade. She loves animals and dreams of being a veterinarian. Logan, 6, is a first grader. He loves being outdoors and helping around the farm.
Photo by: Joseph Murphy/Iowa Soybean Association
“Three years ago we were able to build a house on the farm, and we absolutely love living here,” says Tim. “Living on the farm makes it convenient to check things late at night and/or during the night as needed. It’s also great to have the kids close by when extra help is needed. They enjoy riding their bikes over to give me a hand. The youngest two like to chore with me and play in the sheds.”
Last August I had the opportunity to visit the Graber’s when the Iowa Food & Family Project – of which Latham Hi‑Tech Seeds is a proud sponsor – hosted Expedition Farm Country. The care the Grabers take of their turkeys is evident from the condition of their buildings, the condition of their turkeys, as well as the tone of their voices as they explained why they love doing what they do. It was an honor and a pleasure to look beyond their barn doors, and I certainly appreciate the time they took this season to share a glimpse of their farm life with all readers of TheFieldPosition.com.
Today the Graber family is sharing with us a few of their family recipes. The first one is for the Iowa Grilled Turkey Tenderloin, which was sold at the Iowa State Fair for 30 years. I agree this marinade is second to none and am looking forward to trying their family’s fried turkey, as well as the Wayland community’s favorite bacon-wrapped turkey tenderloin. Hopefully, these recipes will inspire you to enjoy wholesome and delicious turkey more often!
“Smell your hands.” Yep, that’s something you don’t hear every day, yet it’s perfectly normal—and irresistible—during one of Mary Lovstad’s “Cooking with Herbs” classes at Enchanted Acres near Sheffield, Iowa.
First there was the pungent, spicy aroma of sage, followed by the more delicate, earthy nuances of thyme. All fresh, and all waiting to be transformed into herb butters, salt/herb mixes that save summer in a jar, and turkey brine mixes that will be big timesavers in the kitchen, now that the countdown to the holidays has begun.
As we snipped, chopped and mixed herbs of all types, mainly ones that can grow well in Iowa, I was reminded that herbs are bright, bold and borderline intoxicating. “I love how my hands smell when I’m working with fresh herbs,” said Lovstad, who worked in information technology, including a stint as a software quality engineer, before devoting herself to a new business—Farm Girl Cook’n.
Darcy Maulsby and her mom enjoy cooking classes like the Butter & Brine workshop led by Mary Lovstad at Enchanted Acres in Sheffield, Iowa.
Her farm-to-table workshops demystify many of the questions a lot of us have about herbs. Sure, you probably know that fresh herbs aren’t just for gourmet chefs, but working with herbs can be intimidating. How do I actually work with fresh herbs? Which herbs pair with which types of food? When do I add herbs during the cooking process?
Here are some of Lovstad’s top tips and tricks to help transform every meal into something special.
Dry herbs with a kitchen gadget you already have. Drying fresh herbs is simple when you use your microwave. Place herbs on a plate covered with a paper towel, and microwave them for 30 seconds at a time, until they seem dry enough.
Keep them fresh. If you’d rather work with fresh herbs than dried herbs, but you don’t have time to harvest them constantly, fresh-cut herbs can be kept in a container partially filled with fresh water, much like cut flowers in a vase. Trim the bottom edges of the herbs’ stems so they can take up water, and replace the water with fresh water, as needed. “I’ve kept herbs for two or three weeks this way,” said Lovstad, a former community college instructor who shares many of her favorite recipes on her blog at http://www.farmgirlcookn.com/.
Know your measurements. A good rule of thumb is that you’ll need twice as many fresh herbs as dried herbs in a recipe. If you’re making a soup, for example, and the recipe calls for a tablespoon of dried thyme, use 2 tablespoons if you’re working with fresh thyme.
Don’t hang on too long. Herbs and spices tend to lose their magic after a year. If you’ve kept dried herbs longer than that, it’s probably time to discard them and get a fresh supply.
Save summer in a jar
Knowing how to use fresh herbs is a surefire way to take your dishes to the next level. That includes mixing fresh herbs with coarse salt (and perhaps a healthy shot of garlic). Once you save summer in a jar, voila! Your friends and family will classify YOU as the gourmet chef.
Save Summer in a Jar Herb-Salt Mix
cups of loosely packed herbs before chopping (parsley, sage, rosemary & thyme)
½ cup coarse salt — sea, kosher, etc.
to 5 cloves of garlic
1. Wash herbs and air dry on towel.
2. Clean garlic cloves, slice off ends and chop each into 2 to 4 pieces.
3. You can use a food processor at this point, if you like, or a good knife and cutting board.
4. With a food processor, add salt and garlic pulse several times taking care not to turn it into a paste. Add herbs and pulse several times.
5. Pour your salt into a pile, add the garlic and cut the garlic into the salt. Add the herbs and continue to chop until you get it all blended.
Note: salt will help the drying process. You can spread the mixture out on a cookie sheet and leave it by the window for a couple of days, or if you have a gas oven you can set it in the off oven and the pilot light is enough to dry it in a day or two.
6. Seal in a good jar, and enjoy for up to a year.
Make it better with herb butter
Julia Child noted that anything is good with enough butter. Truth!
There’s nothing like a pat of herb-infused butter melted over a grilled steak, fresh corn on the cob, or mixed in with a bowl of steamed vegetables. Herb butter also makes the foundation for a quick pan sauce. Saute two chicken breasts, Lovstad advised. deglaze the pan with 1/2 cup of white wine. Reduce, and add a pat of herb butter. At the end and you will get a delicious sauce. Simple, right?
Making herb butter couldn’t be easier. Just gather your supplies, namely butter, herbs and ice cube trays. (Pampered Chef herb trays work well for freezing, since their flexible bottoms make it a snap to pop the frozen pats of herb butter out.)
Herb Butter
1 stick of real butter, softened
¼ cup of finely chopped herbs (rosemary, sage and/or thyme work well)
By hand, beat butter until soft, gently fold in herbs.
Put into ice tray and freeze.
Store in freezer until use.
Add chopped herbs to softened butter and fold gently.
Fill wells in herb tray with softened herb butter mixture. Smooth off top and edges. Cover and freeze.
Remove butter pats from ice cube tray, and store in freezer safe bag or container.
So see? Making herb butter is as easy as 1-2-3!
How to Brine a Turkey
2 gallons of cold water (or 1 gallon of vegetable stock, 1 gallon water)
Ice
Combine your brine mix and about a quart of your liquid in a sauce pan on the stove. Stir to dissolve sugar and salt. Bring to a boil. Remove from heat and cool completely.
In a large, food grade container (such as a 5-gallon food-grade bucket with lid), combine cooled brine liquid, water and several handfuls of ice.
Place the whole fresh or thawed turkey (10 to 14 pounds) into the brine mixture, and completely submerge. Add more salt water, if necessary.
Refrigerate for 8 to 16 hours. Turn turkey once if you get a chance, but you don’t have to get up in the middle of the night to do it. It will be fine.
Remove turkey, and rinse inside and out with cool running water for several minutes to remove all traces of salt.
It’s amazing what comes to mind when you find yourself traveling mile after mile – for hours on end over the course of two days – through lush green hills in the southeastern Iowa countryside. The scenery is so picturesque that it’s a wonder I didn’t get off the bus and break into song. “The hills are alive with the sound of music…”
Instead my mind raced with lyrics to Frank Sinatra’s Love and Marriage… “Love and marriage. Go together like a horse and carriage… Dad was told by mother that you can’t have one without the other.”
While it may seem a bit corny, these lyrics reminded of the connection between food and farming. “Try, try, try to separate them, it’s an illusion. Try, try, try and you only come to this conclusion: You can’t have one without the other.”
The participants of the two-day tour pose in a soybean field at the farm of Mark Jackson. Photo by: Joe Murphy
Even more frightening is this statistic from an article published June 15, 2017, by The Washington Post: 7% of all American adults believe that chocolate milk comes from brown cows. If you do the math, there are 16.4 million misinformed people who drink milk but don’t know that chocolate milk is made from milk, cocoa and sugar. (Side bar: Chocolate milk is such a powerhouse of nutrition that many athletes drink a cold glass to provide the fluids, carbohydrates, proteins and electrolytes their bodies need to recover.)
One Department of Agriculture study, commissioned in the early 1990s, found that nearly 1 in 5 adults did not know that hamburgers are made from beef. And an increasing number of Americans who know where their food comes from wants to dictate how it’s produced.
Many of the environmental and stewardship practices being advocated for are already in place on farms across the country. Consumers participating last Friday and Saturday in Expedition Farm Country, a two-day bus tour hosted by the Iowa Food & Family Project and sponsored in part by Latham Hi‑Tech Seeds, got to see first-hand what conservation and environmental practices in place, including bioreactors that help prevent nitrogen from entering streams and waterways.
Michael (left) and Mark (right) Jackson hosted the first stop on the tour! Photo by: Iowa Food & Family Project
Conservation of the land and environmental stewardship is true passion for Mark and Michael Jackson. Michael, who raises crops and livestock as well as sells Latham® seed, is a sixth generation Iowa farmer. He’s the fifth generation to live in his family’s farmhouse. He farms with his father, Mark, who authors the monthly Farm Life Journal for the Iowa Food & Family Project.
In 2014, Mark Jackson was a featured speaker at a TED event in New York City. He says he’s motivated to leave the land better than he found it, so his grandchildren and future generations will have the opportunity to continue farming. Mark’s TED talk highlighted the technology used on his farm to aid in conservation, as well as to decrease pesticides while saving fuel costs.
Sustainability and responsibility were key messages shared by the farmers who hosted our tour. One Iowa dairy farmer explained that when he started farming regulations mandated many of his practices, while today consumers are making demands on how he treats cows and how his dairy processes milk. Unlike some of the other sectors of production agriculture, Dane Lang of Yarrabee Farms in Brooklyn, Iowa, says the practices he was asked to follow are best management practices that his family’s dairy already had in place.
Yarrabee Farms was founded in 1860, and the original farmhouse still stands and remains in use. This farming operation also is unique in that it still is managed by three generations: Maynard; Maynard’s son Craig and Craig’s wife, Mary; as well as two of Craig and Mary’s four children, Dane and Cade.
Another unique aspect of Yarrabee Farms it involves both beef and dairy herds. To stay in compliance with livestock regulations, cattle are kept on different farms. The milk cows are housed on the farm where Dane lives. Calves are taken to a nearby farm where someone else specializes in their care. Dairy heifers, as well as the beef cattle, are housed on the farm where Dane’s brother, Cade, lives. Cade’s wife, veterinarian Dr. Katie Lang, helps ensure all livestock stays healthy.
Consumers on the trip were reassured by the Langs, as well as by every livestock producer along the way including turkey producers, that they use antibiotics sparingly and responsibly. Withdrawal periods are required for antibiotics before any milk or meat animals leave the farm. In addition, all dairy and meat products are inspected to ensure the withdrawal periods are followed.
Tim Graber, a fourth generation turkey farmer from Wayland, says he employs antibiotics when needed. He also raises antibiotic-free turkeys, using natural remedies to nurse his birds back to health.
Let’s talk turkey for a minute… Iowa’s turkey growers are the number one supplier of turkey to Subway and Jimmy Johns. West Liberty Foods, a farmer-owned processing plant, also sources deli meats for Costco. The Graber’s turkeys are processed by West Liberty Foods. Tim also is a member of the local farmer-owned cooperative that focuses on producing high-quality feed for turkey growers.
New hatchlings arrive on the Graber farm weighing just one ounce. Expedition participants had the chance to hold 6-day poults, which weighed about 10 ounces. It takes about 18 weeks to get these toms to a market weight of 42 to 45 pounds.
The final farm visit of the Expedition was to Brenneman Pork in Washington County where animal care and research are top priority so “no pig ever has a bad day.”
Rob Brenneman’s pork operation began with nine pigs when he was just 9 years old. He and his wife, Char, started their operation in 1980. Today their fully-integrated operation, family-run operation includes a 29,000-sow farrow-to-finish operation. Their daughter-in-law Erin is one of the farrowing specialists. She actively shares “the beautiful world of farming” through SnapChat and Twitter as @sowmama.
In addition to meeting some of the world’s best farmers who also were the most gracious hosts, I’m confident that participants in Expedition Farm Country will feel more confident in the safety and quality of America’s food supply after meeting such caring farmers. I’m confident these participants now have a better understanding of how food products get from the farm gate to the dinner plate as each farm stop featured some of the area’s best foods: Subway sandwiches; Stone Wall Brick Oven Pizza and Wooden Wheel Winery; as well as koalches and ice cream sandwiches from Kalona, which is the largest Amish settlement west of the Mississippi River.
You can get a taste of farm-raised goodness with Quick & Easy Apple, Cheddar and Turkey Bacon Omelets. The recipe was printed in the “Cooking with Turkey” cookbook that participants on the 2017 Expedition Farm Country tour received, compliments of the Iowa Turkey Federation.
Also check out the Federation’s website for tailgating ideas, such as Breakfast Deviled Eggs, to main dishes like Crock Pot Cordon Bleu Turkey. (Crock Pot cooking makes it easier to eat well during the busy harvest season IMO. Did you know we have a whole section of Slow Cooker recipes on TheFieldPosition.com)
Quarry Hill Dairy is on a Mission to Promote Health
When Connie Meyer was growing up on a grain farm near Oelwein in Northeast Iowa, she dreamed of marrying a farmer and raising her family on a farm. There was one caveat, however. She didn’t want to marry a dairy farmer because of the amount of time and work that is involved.
“I made a farm call to Quarry Hill Dairy when I was working in sales for Monsanto. I met a third-generation dairy farmer named John, and the rest is history!” says Connie, who is responsible for human resources, employee management and accounting for the family’s dairy. “Yes, dairy farming is a lot of work, but I’ve also learned that it is very rewarding. There are so many great people in our industry, and this is an awesome place to raise our girls!”
Connie’s husband, John, is the Quarry Hill Dairy’s overall business manager. Their daughters, 15-year-old Kate and 14-year-old Megan, are both active on the FFA dairy judging team. They also show meat goats and dairy cows for 4-H. The girls enjoy helping at the dairy when they’re available. Kate plays softball and volleyball. Megan is a member of the track and basketball teams.
With 800 cows to milk and two active teenagers in the house, the Meyers rely on non-family members to keep operations running smoothly. Three, 8-hour shifts daily are split among 20 full-time employees at two locations. There are 10 full-time milkers, two part-time milkers, one full-time calf manager, one herdsman and two assistant herdsmen, a feeder and three people work in agronomy.
“Our employees are extremely important to us. We couldn’t do what we do without them! We’re fortunate to have a team of passionate people.” says Connie.
Milk is shipped daily to Land O’Lakes, and Connie has become very involved in consumer outreach. Land O’Lakes’ member/owners recently started working with 10 national food bloggers, only 1 of whom had previously visited a working dairy. Earlier this month, these bloggers met the farmers who produce the products that will be featuring. Connie and one other individual represented Minnesota, and other dairy farmers represented California and Pennsylvania. The three farmers represented a variety of dairy sizes and styles.
“I emphasized our focus on cow health in order to produce a high quality product to drink for milk, cheese, ice cream, and other dairy products,” says Connie. “I wanted the bloggers to understand that cows are our livelihood, so everything we do in our dairy is focused on keeping our cows healthy and happy. Decisions are made based on what’s best for the cows.”
“I hope consumers understand that we really care about our cows and our land,” Connie adds. “Every decision we make on our farm centers around the question, ‘Is this what’s best for the cows?’ Consumers can be confident the dairy products they purchase are high quality and nutritious!”
Because most consumers are more than three generations removed from agriculture and food production, Connie believes it’s important for all farmers to share their stories and “put faces” on the products we produce.
Today Connie is sharing with us one of her family’s favorite recipes for Parmesan Ranch Chicken. It’s fancy enough for #SundaySupper and easy enough to make for #WeekNightSupper. I’m looking forward to making this recipe myself. No matter when we sit down to this meal, you can bet we’ll be giving thanks for America’s dairy producers!
