Like many boys who grow up on a farm, Landon Aldinger was fascinated with equipment.
Years later he would combine his fascination with equipment and farming with skills in
technology and engineering to help others get more results using fewer inputs.
Watching big machines on the family farm led to Landon getting a bachelor’s degree in Ag
Engineering from Iowa State University. He then worked nearly seven years as a Senior Design
Engineer for the Toro Company in Minneapolis before his story finally came full circle.
“I really enjoyed my time and my career in the cities,” Landon says. “But when I turned 30, my
priorities started to shift. I was ready to head home and become more involved in the farming
operation.”
Landon had been assisting his father, Mike Aldinger, since 2008 with their seed, chemical and
consulting business. Mike started the business with his father (Landon’s grandfather), Merle.
After Merle retired, the business became Precision Farm Management, using the latest
products to implement more precision ag services like variable rate seeding, fertilizer and
nitrogen.
Besides managing the farming business, Landon runs Aldinger Engineering LLC consulting. He
also spends time “carpet farming” and helping his oldest son, Grady, fix his equipment in their
living room. Landon sees signs of a second-generation engineer/farmer in his son.
“Grady continues to love all things agriculture and equipment,” Landon says proudly. “It is not
uncommon for him to head out to the field for a few hours to ride along and ‘help’ anyway he
can. I love watching his excitement.” Landon and his wife, Kinsey, also have a younger son
named McCoy, who will soon compete with his older brother for the buddy seat.
In addition to raising kids and crops, the Aldingers also raise cattle and pork. Warm and
hearty soups like this one help keep their crew growing.
Sausage Squash Soup
Recipe Notes
Ingredients
1 to 2 cloves garlic
1 stick butter
½ cup chopped onion
½ to 1 cup diced red peppers
1 cup shredded carrots
3 to 4 cups chicken broth
1 Tablespoon brown sugar or honey
Salt and pepper to taste
½ cup heavy cream
1 pound Italian sausage, browned
Instructions
Sauté garlic and onion in butter
In a small pan with just enough water to cover the veggies, cook red peppers, butternut squash
and carrots. Make sure vegetables are good and soft.
Add chicken broth, brown sugar or honey, and salt and pepper.
Let simmer and then add cream plus Italian sausage.