Farming is a Multi-Generational Love
The Jacobsen family has been producing corn, soybeans and pork on an Iowa farm for almost as long as Iowa has been a state.
Doug and Carolyn Jacobsen began growing seed beans for Latham Seeds in the 1970s. They were the third generation to work the family’s Iowa Century Farm. Their son, Corey, and his wife, Kim, began growing seed beans in 1986 when he rented his first farm near the century farm.
While studying Ag Business at Iowa State University, Corey helped to plant four crops and maintained his breeding-to-finish swine operation. He traveled home each weekend to do chores and made countless other trips whenever needed for breeding or farrowing. After graduating from ISU, Corey worked at Brenton Bank in Clarion and then at Dows United Bank & Trust, where he retired as bank president in 2000.
That’s when he started farming full time with Kim, who retired as a high school math teacher and coach at Clarion-Goldfield Dows.
Corey and Kim credit 4-H for laying the groundwork for future farmers, as well as for their three boys: Ben, Matthew and Caleb.
“Through 4-H, our boys learned skills they use on the farm such as welding, woodworking, small engines, along with communication and record keeping,” Kim says. “We feel blessed that they grew up on the farm learning the value of honesty, hard work and sacrifice to accomplish goals. We couldn’t ask for anything more.”
Family favorite recipes are often passed down through generations. The Jacobsen’s are doing just that with these sausage and cheese egg roll wraps.
Sausage and Cheese Egg Roll Wraps
Ingredients
- 1 package egg roll wraps
- 1 pound package seasoned sausage
- 1 small onion
- 1 small green pepper
- 2 cups shredded cheddar cheese
- 1 8-ounce package cream cheese or less if desired
Instructions
Cook sausage, chopped onion and green pepper in a skillet and drain excess fat.
Add cream cheese and cheddar cheese and mix. (No need to melt cheddar cheese).
Scoop a few spoonfuls onto egg roll wrap and wrap like traditional egg roll. (One package makes about 18 wraps).
Place on cookie sheet and spray with butter cooking spray or egg whites.
Bake at 375 degrees for 20 minutes or until golden and crisp. You can make these ahead and bake as needed.
