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

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

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

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

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

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

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

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

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

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

January 20, 2012

General, Poultry, Recipes
Latham Hi‑Tech Seeds

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

Pot Pies, Perfect for a Field Supper

When I was growing up, harvest was the time of year when our whole family pitched in to bring in the crop. Every family member had a job, whether it was driving the combine, hauling grain to town with the trucks or preparing meals. With custom baling in the mix, “harvest season” for us started in May with the first cutting of hay and didn’t conclude until the last bit of cornstalks were baled up for customers in late November.

Preparing field meals was a shared responsibility, and we each had our specialties. Aunt Janelle made the best scalloped potatoes; Mom made the best potato soup, and somebody always had a pot roast in the crock pot. My favorite meal to make was homemade Chicken Pot Pies. Since the crew never seemed move at the same pace, or be at the same end of the field at the same time, these pies were perfect. Each person had their own pie and they kept warm waiting for the tractor to come back around. These little pot pies contain meat and potatoes all in one dish – perfect for our crew!

Now that I married into a farm family, I’m continuing the tradition of taking chicken pot pie to the field. I’m always looking for new ideas, too. Do you have a favorite field recipe you can share with me?

Gary Geske

September 16, 2011

General, Poultry, Recipes
Latham Hi‑Tech Seeds

Grow Fresh Flavor All Year Long

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.

Webspec Admin

July 14, 2011

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

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?

Blueberry Chicken Salad

Yield: 4-6 servings
Photo from TasteofHome.com

Ingredients:
- 2 cups fresh blueberries
- 2 cups cubed, cooked chicken breast
- ¾ cup chopped celery
- ½ cup diced sweet red pepper
- ½ cup thinly sliced green onions
- 1 carton (6 oz.) lemon yogurt
- 3 T. Mayo
- ½ tsp. salt
- Bibb lettuce leaves, optional
Directions:
1. Set aside a few blueberries for garnish.
2. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries.
3. Combine the yogurt, mayo and salt: drizzle over chicken mixture and gently toss to coat.
4. Cover and refrigerate for at least 30 minutes.
5. Serve on lettuce-lined plates if desired.
6. Top with reserved blueberries.
COOK’S NOTE: Great for lunch or a light summer supper.
Team Latham

March 25, 2011

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

Fight Cabin Fever with Spring Fever Recipes

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!

How do you fight Spring Fever?

Team Latham

March 11, 2011

Food & Family, General, Poultry, Recipes
Latham Hi‑Tech Seeds

Get Your Super Bowl Menu Game On

In case you didn’t know, “fiesta” means “party” — so let’s get it started with this delicious Fiesta Chicken Chowder recipe, just in time for your Super Bowl party planning. You’re welcome.

Team Latham

January 31, 2011

Food & Family, General, Poultry, Recipes
Latham Hi‑Tech Seeds

‘Twas the Night Before Christmas

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!

Team Latham

December 23, 2010

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

"Mis en Plus" is Key to Entertaining with Ease
My motto in the kitchen is “Simple. Delicious.” If you keep this in mind, you’ll have a better understanding as to why I’m posting a photo of butter rather than the beautiful entrée that was served yesterday at the luxurious Chateau on the Lake in Branson, Missouri.

Butter Stars

Latham customers and I had the privilege of watching a cooking demonstration by Chef Doug Knopp. To say that it was “Food Network brought to life” would be a huge understatement! I learned more in 90 minutes from Executive Chef Knopp than I’ve learned after years of watching cooking shows on TV! Chef began by telling us that no question was a dumb question, so I felt like I was given carte blanche! (As a former journalism major, I’m never short of questions.)

“Cooking is an art,” says Chef Knopp. “You don’t have to follow the recipe exactly; make a few changes to better suit your tastes.” For example, Chef says to cook with any wine that you would drink.

If you like Chardonnay, try it. If you like Riesling, use it. Experiment with different wine when making the Mushroomed Stuffed Chicken Breast (recipe follows) to discover what wine gives you the flavor you most enjoy.

The Canadian-born chef also shared many tips as to how he and his team of culinary professionals are able to serve 150 covers (industry jargon for “different plates of food”) a la minute (made to order) nightly and with ease. The key, he says, is mis en plus (pronounced meez-on-plooss), or the advanced preparation of ingredients. Here are a few of his tips I’ll be trying at home:
- Placing washed lettuce and other foods (even soup) in Ziploc® bags and then stacking them in my Crisper drawer;
- Tossing out my cooking wine (which tastes like vinegar any way) and replacing it with whatever I feel like enjoying by the glassful that night at dinner;
- Assembling olive oil (in a plastic squirt bottle), pats of butter, kosher salt, and other seasonings in a 9×13 pan, so it’s convenient when I need it;
- Blowing on the liquid to prevent it from boiling over on the stove;
- Using a star tip to make pretty pats of butter.
Honestly, I think food tastes better when it’s pretty. Move over small, yellow, plastic tub of margarine… this Christmas I’m replacing you with pretty stars of Real® butter!

What are some time-saving tips that make holiday entertaining easier for you?

Cajun Butter

Ingredients:
- 1 pound unsalted butter, softened
- 2 T. orange marmalade
- 1 tsp. chili powder
Method:
1. Blend all of the ingredients together and place in piping sleeve with star tip. (I’m so excited to have another use for The Pampered Chef® decorator kit since I use it more to make Deviled Eggs than I do for cakes or cookies. Oh, I feel a New Year’s Resolution coming on!)
Roasted Red Pepper Bisque with Sambuca Cream

Ingredients:
- 4 large, roasted red peppers, chopped
- 1 large onion, chopped
- 2 medium carrots, chopped
- ½ head celery, chopped
- 1 T chopped garlic
- ½ cup tomato paste
- quart chicken stock
- ½ quart heavy whipping cream
- ½ cup Sambuca
One of our customers and Chef Knopp whisk up Sambuca Cream to top our Roasted Red Pepper Bisque.

Method:
1. Sauté the roasted red peppers with onion, carrots, celery and garlic. Deglaze with white wine, add chicken stock and half of the cream, bring to simmer. Whisk in tomato paste. Simmer 15 min. Puree with hand blender and strain. Season with salt and white pepper if needed. Whip the rest of the heavy cream and add Sambuca. Pour into bowls and garnish with Sambuca cream. (Yield 6)
White Chocolate Banana Spring Roll with Vanilla Bean Ice Cream

Ingredients:
- 6 large spring roll wrappers
- 3 bananas
- 3 oz white chocolate chips
- 3 oz chopped pecans
- 3 oz caramel sauce
- 3 oz chocolate sauce
- 2 pints vanilla bean ice cream
- 6 mint sprigs
Method:
1. Slice bananas into 4” sections and then slice them in half the long way. Place banana, flat side down, in a spring roll wrapper; sprinkle with white chocolate chips and chopped pecans. Fold in the ends and wrap up banana in wrapper, sealing the end with egg wash. Deep fry or place in shallow pan fry until golden, approximately 2 minutes. Place ice cream in center of plate and spring roll next to it; drizzle with caramel and chocolate sauce. Top with chopped pecans and garnish with mint sprig.
Team Latham

December 3, 2010

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

Give Thanks!
You know Thanksgiving is getting close when the grocery store shelves are fully stocked with everything you could ever need for your holiday dinner preparation. This season always serves as a good reminder to thank the people and the industries that make it possible to create a feast on Thanksgiving and any other day of the year. We are truly blessed by the bountiful supply of food produced by America’s farmers. #foodthanks

As promised last Friday, today we’re featuring more recipes from proud Iowa turkey producers. Pam Larson, a turkey producer from Ellsworth, Iowa, shared with us her recipe for Easy Turkey Salad. I have to admit that I was practically doing the happy dance in my office when I received this recipe. If “easy” is in the title, I know I’ll like it! Another reason I’m going to enjoy making this salad is because it will give me a new use for holiday leftovers. I’ll simply cut up any uneaten, cooked turkey, measure 2 cups into each bag and freeze it. Future meals will be made with minimal preparation time.

Some weeknight after work, I’ll unthaw a bag of turkey and whip up some Turkey Reubens. Julie Jensen of Belmond, Iowa, told me about her tasty sandwich creation when the two of us met during a tailgate luncheon before the ISU v. Nebraska football game in Ames earlier this month.

Special thanks to Julie Jensen, Pam Larson and the Iowa Turkey Federation for providing the following recipes. Enjoy!

How are you showing thanks for the food we enjoy this Thanksgiving season? #foodthanks

Easy Turkey Salad

Recipe from: Pam Larson, Ellsworth, Iowa
Makes 8 servings

Pam Larson

Ingredients:
- 2 cups diced cooked turkey
- 1 tablespoon minced onion
- 1 teaspoon salt
- 1 cup salad dressing
- 2 ounces shell macaroni, cooked and drained
- 1 cup diced celery
- 1 cup halved green OR red grapes
- ½ cup slivered almonds
- 1 (11 ounce) can mandarin oranges, drained
Directions:
1. Wash hands.
2. In a large bowl toss ingredients together except the mandarin oranges.
3. Add the mandarin oranges and gently stir until combined.
1 serving: calories 239, protein 13 g; fat 13.3 g (saturated 1.9g), cholesterol 36.6 mg; sodium 577.9 mg, carbohydrate 16.8 g, fiber 1.6 g

Some Turkey Facts:
- Turkey sandwiches account for 48% of all turkey consumption.
- Hormones and steroids are not used in any turkey production. It is illegal. Their use for any turkey production was federally banned in the 1950s.
- A newly hatched turkey is called a poult.
(Source: Iowa Turkey Federation)
Team Latham

November 19, 2010

General, Poultry, Recipes