We’ve been invited to a Labor Day potluck on a farm north of Sheffield, where the kids can enjoy one last dip in the pool while adults relax one last time on the patio before our kids’ fall sports schedules and weather conditions determine our schedules for us! Because this party will be more like a “farewell to summer,” I want to bring a dish that is fitting for the season. I also need to keep in mind that both kids and adults alike need to find it appealing. Then I remembered a recipe that I received recently while visiting Wisconsin.
I have to admit that I never would’ve tried this salad recipe if it hadn’t come recommended by Rebecca Bailie because I’ve always enjoyed recipes she’s shared with me in the past. As soon as you read the list of ingredients, you might agree that it’s a relatively unusual combination. It really tastes more like dessert, but I’m going to tell myself it counts as a serving of fruit. I might even count a Chocolate Zucchini Cupcake as a serving of vegetables. That means I could still make Brownies in a Roaster for dessert. 🙂
How do you plan to save the last of summer? I’m always interested in new recipes that make use of in-season fruits and vegetables. Perhaps you’d like to share one with me!
There’s an old adage that says, “The grass is always greener on the other side of the fence.” But as I rode in the buddy seat while Marc Johnson planted corn in a field overlooking his cow-calf pairs on pasture, his herd looked content.
It’s no wonder these cows are happy because life is good on this Ida County farm. The damp, cool days of April have turned into mild, sunny days in May. As a result, the conditions have been fit for calving. The Johnson’s first calf dropped April 2, and there were 53 calves on the ground four weeks later.
What a difference a few weeks make in the country! Although Marc got a later start planting than he had hoped, everything ran smoothly and he finished planting corn in record time. Marc was able to keep the planter rolling, thanks to help from family members. His brother-in-laws worked the ground ahead of him and delivered seed to the field.
Marc and Lorraine Johnson
Family ties are important to Marc, and that’s one of the reasons he enjoys working with a family-owned seed company. “I really like working with Latham because it’s a family-owned business. I can talk directly to the owners if I want,” he said. “And, I really enjoy working with my RSM, Bart Peterson. I call him up if I need something or have a problem, and he’s always there for me.”
Marc says he achieved some of the best yields ever in 2010 with his Latham® seed products, and that says a lot. He’s been planting Latham brand soybeans since 1980 and has planted Latham Hi‑Tech Hybrids for five years. With Latham genetics combined with traits like Genuity® VT3 PRO and Genuity Roundup® Ready 2 Yield Soybeans, Marc is looking forward to seeing the results from the 2011 harvest season.
Marc Johnson fills his planter with Latham brand seed
This year’s spring planting and fall harvest seasons will be especially busy for the Johnsons. Of course, life on the farm keeps them busy. Lorraine also coordinates the school-to-career program at the OA-BCIG High School, where she works with local businesses and places students for internships as they earn elective credits.
In their spare time, Marc and Lorraine are helping with wedding plans. Their youngest son, 25-year-old Jason, is getting married over Memorial Day weekend. Their oldest son, 26-year-old Jerrod, will get married in October. Of course, beef is on the newlyweds’ menu!
The Johnsons enjoy beef as the main course or as appetizers. Marc particularly likes Lorraine’s Pickle Beef Dip on crackers. He says it makes a great snack after a long, hot day in the field.
Lorraine’s recipe appears below, just in time to celebrate May Beef Month and to enjoy Memorial Day picnics. I’ve also included a beef dip recipe that I found online and have been waiting to try. Perhaps I can whip up both of these recipes during the upcoming holiday weekend, so we can snack on beef dip while our steaks cook on the grill. I can’t think of a better way for my family to kick off the unofficial start of summer!
What’s your family’s favorite way to enjoy beef in the summertime?
Chipped Beef & Cream Cheese Dip
Ingredients:
1, 8-oz. package cream cheese (softened)
2 T milk
1 package smoked beef – chopped fine
2 T dried onion flakes
2 T chopped green bell pepper
½ cup sour cream
¼ cup chopped pecans
Directions:
Blend all ingredients, except pecans, together with mixer.
Put mixture in casserole dish and cover with the pecans.
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!
As the busy mom of three energetic girls under the age of 5, Kathi Johnson of Kiron, Iowa, savors hearty meals that can be made in minutes. Chunky Italian Soup is one of her go-to recipes during the winter months because it makes good use of their home-grown beef and incorporates a kids’ favorite, Rotini. Plus, it “disguises” lots of vegetables.
“I do my best to make nutritious meals, so hopefully my kids won’t grow up to be junk food junkies,” says Kathi. “Anything I can do to help them take part in making the meal helps increase the likelihood they’ll eat it.
Grating carrots and pouring cans of vegetables into a pot are just a few ways kids can lend a helping hand in the kitchen this time of year. In the summer time, they can help raise fruits and vegetables.
Gardening is a highlight for the Johnson family. “Our girls love picking raspberries. They’ll fill each of their fingers with berries,” says Kathi. “It’s fun to see them excited about how things grow, and I’m glad they enjoy something that’s so good for them.”
Nurturing crops and raising food is a Johnson family tradition. Kathi’s husband, Troy, was raised on a family farm and has farmed on his own for the past 20 years. In addition to row crops, he raises feeder cattle and sells seed.
With spring planting still a few months away, the Johnson family values family time inside. Their girls enjoy building with the Tinker Toys they got for Christmas. They also enjoy play dough.
With wind chill values reaching as low as -20 and a northwest wind gusting as high as 23 mph, I’m looking forward to a warm fire and a hot bowl of soup tonight. (After all, there has to be something to look forward to on a day like today!)
Thanks to our Souper Bowl promotion on TheFieldPosition, I even have a new Corn Potato Chowder recipe to try. The real beauty of this recipe is that I have everything on hand, so I don’t even have to brave the elements for a quick trip to the grocery store. Plus, meal prep is quick and easy. It doesn’t get much better than that!
Soup and sandwiches are perfect Game Day foods, so today we’re going to feature a recipe for each!
Whether you’re feeding 4 or 40, there’s a direct correlation between the quality and quantity of the food that gets served and the success of your party. Special thanks to Jenny Felt of Adel, Iowa, for sharing her favorite recipe for French Onion Soup.
French Onion Soup
Serves 4
Ingredients
3, 14-ounce cans of beef broth
3/4 cup canned French-fried onions
1/4 cup dry sherry
4 slices stale French bread
4, 1-ounce slices Swiss cheese
Directions
Heat oven to 400° F. Arrange four, 10-ounce, oven-safe soup bowls on a baking sheet. Divide the broth and onions among bowls. Add 1 tablespoon of sherry to each. Float a slice of bread in each bowl and top with a slice of cheese. Bake 12 to 15 minutes or until the cheese is melted and the soup is bubbling.
Soup is one of American’s favorite comfort foods. According to the Campbell’s Soup Company, chicken noodle soup and tomato soup are two of the most popular soups in the U.S. today.
Although I enjoy making home-made chicken noodle soup and my kids enjoy dipping their toasted cheese sandwiches in tomato soup, I’m always willing to try something different. If you’re looking for a new twist to soup night, keep on reading.
One of my good friends, Angie Lookingbill, recently shared her mother-in-law’s recipe for Creamy Tortellini Soup. It sounds delicious and easy to make, which is always a plus in my book! I’m looking forward to trying it this weekend.
What’s the most unusual recipe for soup in your book?
Potosi, Wisconsin… home of Latham® dealer Andria White, the Potosi Brewery and the National Brewery Museum.
Potosi is nestled along the Mississippi River in southwestern Wisconsin and is only a 30-minute drive from Dubuque, Iowa. It’s well worth the drive – even a two-hour detour – in my humble opinion. You’ll be pleasantly surprised by all this little village has to offer! The National Brewery Museum is interesting; the pub grub is some of the best I’ve ever eaten; and the tidy farmsteads dotting the countryside make rural Grant County equally enchanting.
It’s on one of these Grant County farms that Andria White and her husband, Jim, make their home. After graduating from the University Wisconsin – Platteville in 2008, Andria returned to her family’s farm. She also decided to become a Latham seed dealer because it allowed her to put her degree to work by starting her own business doing something that she’s passionate about: agriculture.
Andria farms in partnership with her parents. They raise corn, soybeans, alfalfa and sod and have a cow-calf operation, as well. Andria and Jim also raise Angus cattle, Katahdin sheep and fainting goats. Because Jim works off-farm as an electrician, Andria spends the majority of the day tending to livestock.
There’s nothing like a hot bowl of home-made soup to help warm you up after working outside all day. And it’s only natural that these Wisconsinites would enjoy a hearty cheese soup, featuring the area’s favorite brew. Add a side salad and a little home-made beer bread, and you have a complete meal!
“Unless you are a big ale drinker, a mild beer such as the ‘Good Old Potosi’ may be a better option. The ale flavor comes through farely strong,” says Andria. “I made this soup last night and it was a great ‘comfort supper’ on a cold night!”
Fast Facts on Potosi, Wisconsin
Population of 703 in July 2009
“Catfish Capitol of Wisconsin” and hosts an annual Catfish Festival Fireman’s Fish Fry the 2nd weekend of August
Boasts “the longest Main Street in the world without a cross street,” according to a 1950s item in Ripley’s Believe It Or Not
Andria says, “I found this recipe online and decided to try it because it starts off similar to the baked potato soup recipe (which is my FAVORITE!) that you posted last winter on The Field Position.”
Just when you thought the holidays were over, there’s yet another cause for celebration… National Bean Day on January 6! Since our company has a 64-year tradition of producing only the highest quality soybeans, we can’t let this one go unnoticed.
Let’s enjoy this day and have a little fun with it. Why not start by sending the above image greeting to all your friends and family? I’m sure they’ll get a good laugh out of it and just maybe they’ll join you
for a bowl full of beans. 😉 All you have to do is simply right-click on the image and then select “Email picture.”
You can’t truly celebrate National Bean Day without eating any beans, so here are some recipes I was recently given for Black & Tan Soybean Chili and Cuban Black Bean Soup, courtesy of Iowa’s SoyFoods Council. (Don’t get tripped up by the ingredients because cans of black and tan soybeans are available at Hy-Vee food stores.) Both recipes actually give us another reason to celebrate as January is National Soup Month.
“Soybeans are a simple way to add protein and fiber to your diet,” says Linda Funk, executive director of the SoyFoods Council. “Soy protein is so healthy for you. It’s low in fat and has no cholesterol, so try adding it to some of your favorite recipes!”
What’s your favorite way to enjoy soybeans?
Cuban Black Bean Soup
Yields 6
Ingredients:
2 tablespoons olive oil
1 cup diced onion
¼ cup diced green pepper
¼ cup diced celery
1 cup diced smoked ham
2 cloves garlic, minced
2 (15-oz.) cans black soybeans, not drained
½ teaspoon red pepper flakes
¼ teaspoon ground cumin
2 pinches dried oregano
3 cups low-sodium beef broth
1 teaspoon salt
Directions:
In large saucepan over medium high heat, heat oil.
Add ham, onion, green pepper and celery and cook, stirring frequently, until vegetables are almost tender, about 3 to 5 minutes.
Add garlic and cook another minute.
Add all remaining ingredients.
Heat to boiling, then reduce to a simmer and cook 45 minutes. (If soup gets too thick, add more water or broth as needed.) If desired, add 1 to 2 pounds of browned ground beef or ground turkey when adding soybeans to chili mixture.
It’s just about that time to say goodbye to 2010 and hello to 2011. Welcoming the New Year can be an exciting time, filled with high expectations for the months to come. Many people will gather with friends and family for that last hoorah of the year on Friday night and start the New Year with the ones they love.
As the last holiday of the year, I recommend using it as the perfect excuse to stop worrying about what you eat and go all out with the oh, so good but not good for you foods before you have to enforce the “eating healthier” resolution in 2011. If you’re looking for recipes to celebrate the New Year, how does “peanut butter fudge” and some good ol’ “shrimp dip” sound?
Sheila Hawk-Foster, wife of Rick Foster, Latham RSM in Missouri, shared her to-die-for recipe for peanut butter fudge. It’s the perfect sweet, chocolate finger food to take your New Year’s Eve party. If you’re looking for more of an appetizer, Nikkia Lacina, wife of John Lacina, Latham Dealer in Badger, has a great recipe for shrimp dip.
What are your favorite New Year’s Eve party recipes?
