Making homemade ice cream is a holiday tradition for many families worldwide. Festive flavors range from Christmas Pudding in England to mince pie ice cream in the South. My mom has been known to substitute peppermint ice cream for vanilla to create a holiday version of the famous Buster Bar Dessert. My husband’s grandmother, Evelyn Latham, was known for making ice cream dessert.
Earlier this week my mom said she was making homemade vanilla ice cream for one of her Christmas celebrations. With two holidays falling on Sundays this month, my mind immediately went to “Sundae Sundays.” Doesn’t that sound like a fun way to welcome in the New Year with family or friends?
DIY sundae bars are simple, yet they can make the best memories for kids. I remember my mom created a sundae bar when I was a young 4-H member and club meetings rotated between homes. That was before Pinterest or even Google! It was something no one else in my club had offered, and it was a hit.
The secret to a successful sundae bar is offering a variety of toppings that are sweet and salty. Examples include:
Blueberries, strawberries, raspberries (or even brandied cherries)
Banana slices, pineapple and mango (fresh or dried)
Chopped nuts
Sprinkles and mini marshmallows
Andes Mints (you can purchase them already chopped)
Mini M&M’s and Mini Reese’s peanut butter cups
Chopped-up Oreo cookies
Chocolate and butterscotch chips
You can purchase sauces from the store, but we prefer to make our own. The Pioneer Woman, Ree Drummond, offers a tasty recipe for Easy Caramel Sauce. My mom makes a sweet Strawberry Ice Cream Topping. Today I’m sharing a recipe for Easy Hot Fudge Sauce, which is a recipe that my neighbor lady often made when I was growing up and hosted our family for supper. It’s also the same recipe that was such a hit at my 4-H club meeting so many years ago.
What makes Christmas for your family? We’d love for you to share your traditions with us. Click below to read about family traditions of some of our Latham® dealers and customers:
It’s common for seed representatives to farm, but Kevin Hildring of Larchwood in Northwest Iowa is involved with the agriculture industry in another way. He works for a small firm that does environmental and nutrient management consulting.
“I farmed for a number of years,” explains Kevin. “It feels like I’m still farming most days because I help farmers with fertilizer, soil sampling, and various aspects on their farm. I really enjoy that aspect of my job.”
Kevin has worn many different hats throughout his career. He worked in the animal pharmaceutical industry for more than 30 years with Elanco where he was a part of the vaccination development team. He helped engineer new vaccines for more efficient protein production. He still relies on this expertise and does some private consulting for smaller pharmaceutical companies, especially when they are working to develop a new product for the marketplace. He also has managed approximately 900 acres of farm ground for the last 30 years.
“I enjoy farm management because I’m able to see how the industry has evolved over the years,” he says. “It is really amazing to see how things have changed and improved in the time I managed the land.”
Managing all of these projects could be challenging, but it really fits Kevin’s education and interests. He earned a degree in Strategic Management and then an MBA, focusing on Operations and Project Management, from Colorado Tech University.
When Kevin is off the clock, he enjoys spending time with his family. His wife is a retired school teacher. They have two sons, Nick and Ben, and one daughter, Anna. Nick works in the insurance industry. Ben is enlisted in the military service, and Anna is a school teacher. They also have two grandsons. Kevin also enjoys gardening, reading, traveling and scuba diving.
“I got into scuba diving simply because it was always something I wanted to do. They have a scuba shop, as well as classes, in Sioux Falls so I enrolled. My wife and I take a trip to the Caribbean each year because I really enjoy diving there.”
Kevin has followed a unique career path in agriculture that allows him to offer a unique perspective to his farmer customers. We feel fortunate that he chose to partner with Latham Hi‑Tech Seeds and are excited to see what the new year brings for his Latham dealership!
“I believe Latham is a really good fit for me. I really enjoy the family aspect of the company and I have enjoyed getting to the entire staff,” he says. “I’m excited to get started!”
Family traditions are important at Latham Hi‑Tech Seeds, as one might guess, as we have been a family-owned company for over 70 years. We’re proud to carry on the tradition of producing high-quality, high-yielding seed that Willard Latham began back in 1947.
With the holidays approaching and Christmas ads airing on TV, it’s difficult not to think of Christmas traditions. One tradition started by Willard’s wife, Evelyn, was giving popcorn balls to each of her 12 grandchildren when the family gathered on Christmas.
We also have a few holiday traditions at Latham Seeds. In the past on the first Friday of December, we host a Christmas potluck lunch. Each employee brings a dish to pass and we share a great meal together. The spread of food is always impressive! Everything from appetizers to desserts have been covered. During this time, each employee places a Christmas ornament with his or her name on the tree in our office lobby. Although Christmas celebrations at the Latham Seeds office will look a little different this year, we are excited about the opportunity to start a couple new Christmas traditions.
In my family, we also have a few traditions. As Thanksgiving ends, everyone gets excited to share the Christmas spirit! My mom, my sister, my aunt and I always go shopping on Black Friday. When we return from shopping, we assemble our Christmas tree while playing our favorite Christmas songs.
Another one of my family’s Christmas traditions is honoring loved ones who are no longer with us. My grandpa passed away in the fall of 2013 after battling ALS. Our church members are encouraged to bring plants or decorations to place by the alter in honor of family members. Each year our family purchases a poinsettia in memory of my Grandpa Jack. It’s a great reminder that he is with us during the Christmas season.
Traditions also provide us with a sense of community. Our neighbors gather at someone’s house on Christmas Eve morning for breakfast. My grandparents started this tradition many years ago, and we’re keeping it going. Everyone brings a dish to share, and we start our day with great company. It is always fun to catch up with everyone and their families!
Then on Christmas Eve night, my grandparents join us for homemade soup and sandwiches. After we finish eating, my sister and I open one present from under the tree. When we were younger, I was always so excited to get a sneak peak of what was to come the next morning. Last year, I got to open an extra special gift. My sister wrapped up pink balloons in a big box. When I opened that box, there was an announcement that she and her husband were expecting a baby girl in the spring! This had the whole family excited and surprised.
While most of these traditions seem small, they are what I look forward to each year! Below are links to a few holiday traditions shared by Latham Marketing Team Members:
We at Latham Seeds wish you all a happy holiday season as you enjoy your own traditions. How do you “Make It Christmas”? We’d love to hear what makes the holidays especially meaningful to you. Feel free to comment with your favorite time-honored traditions.
When she was a child, Amy (Corey) Eberling thought it was fun to shadow her dad at work. He was a Navy recruiter, and she liked the way people respected this man in uniform. For these reasons, she says the decision to enlist upon turning 17 was a relatively easy one.
Her 25 years of military service took Amy to faraway places including Panama, Peru, Jamaica, Philippines and Greece.
“I had a chance to experience things I never would have done otherwise. I hope, that from my military experience, my children learn they are also capable of doing great things as long as they have the determination,” says Amy. “One thing I know they have learned is they can lean on each other.”
And lean on each other they did… Hospital Corpsman Chef Petty Officer Amy Eberling was deployed with the U.S. Marine Corps on a NATO Training Mission to Afghanistan the summer of 2011. She said goodbye to her husband, Corey, and their four children for almost a year. Her oldest daughter, Alyssa, was 12 at the time. She honed her cooking skills, which made her also appreciate meals delivered by the West Fork Community.
Amy’s oldest son, Ty, was 10 years old at the time of Amy’s deployment. His Boy Scout troop collected donations that were shipped as part of a Christmas care package, which Amy was then able to share with fellow servicemen and women. Eight-year-old daughter Lindsey’s class wrote letters, thanking Amy and others on active duty for their service. Amy still treasures these adorable notes and says she plans to return many of them when those kids graduate. Youngest son, Cayde, was 6 at the time. His class sent colored pictures and made a Christmas tree from all of their hands. Plus Holly Hurley, who coordinates the After School Program in Sheffield, also helped the kids write notes and make crafts that were sent to Amy.
“Military support can come in many forms, but the most simple is just a sincere thank you,” says Amy. “Just let them know what we as a military family have sacrificed has not been forgotten.”
“Say thank you” tops the list of seven ways to honor a vet as posted by U.S. News & World Report. Another idea is to invite a veteran to share your Thanksgiving dinner. Remember, the annual Toys for Tots campaign is underway. This campaign gives you an opportunity to help the U.S. Marines help children who wouldn’t otherwise receive toys for Christmas.
For related posts about veterans, click on a link below.
To celebrate Latham Hi‑Tech Seeds’ 65th anniversary in 2012, we printed some of Evelyn Latham’s favorite recipes. She and Willard lived in the house that today serves as company headquarters. In fact, my office is where their kitchen once was.
Evelyn was known for her gracious hospitality and for a smile that reached her eyes. She was always sure to invite family, friends, neighbors and customers to sit down at the table and enjoy a fresh cup of coffee and plate full of homemade cookies. It’s no wonder she was named Master Farm Homemaker in 1962 by Wallaces Farmer!
Little did we know then that one of our family traditions would spark a tradition for one of our seed dealer’s families. Earlier this summer Kathi Johnson of Odebolt, Iowa, sent me e-mail saying how excited her oldest daughter was because her Monster Cookies had been selected to advance from the county competition to the Iowa State Fair. This Monster Cookie recipe was one of Evelyn’s favorites!
I can only imagine how delighted Evelyn would have been, knowing this 4-H member and her mother are creating great memories in their kitchen. Some of my favorite childhood memories were formed as I stood on a chair to reach the countertop, so I could cut homemade noodles in my great grandma’s kitchen. My great grandma had a way of making me feel like I was such a great helper! She even made me a pint-sized apron with a small doll in the pocket. I had to leave the apron at her house, so I could wear it on baking day. Just thinking about Grandma Fowler’s delicious homemade chicken and noodles puts a smile on my face!
Treasured memories of baking with her grandma inspired Cristen Clark of Runnells, Iowa, to develop award-winning recipes. She started the Food and Swine blog to capture those recipes for her children, as well as to help consumers understand the care that goes into raising crops and livestock.
Cristen started baking with her children when they were just tots. One great thing about baking with family is that duties can be assigned based on a child’s age. Youngsters can pour pre-measured ingredients into a bowl, help stir and press cookie cutters into dough. Older kids can measure the ingredients. (Honestly, I credit measuring cups for helping me understand how to add fractions.) People of all ages can help decorate. Colored frosting, sprinkles and other toppings can spark creativity.
Watching her mom and grandma bake inspired 11-year-old Jaci Johnson to learn how to bake, too. She’s in her second year as a member of the Richland Robins 4-H Club, but 2017 was the first time she exhibited baked goods at the Sac County Fair. Success is sweet for 4-H members who have the honor of taking baked goods to the state fair.
“It’s an awesome honor to have my cookies selected to go to state,” says Jaci. “I was not expecting this since it’s my first year exhibiting 4-H projects at the fair.”
Every good home cook knows that using quality ingredients is the first step to creating delicious food items. Not everyone has the knack for mixing the dough just so or baking it to the proper doneness. It appears that Jaci has the knack!
Special thanks to Jaci for helping us celebrate the 70th anniversary of Latham Seeds today by sharing her Iowa State Fair blue ribbon winning recipe!
Sixth Generation Proudly Joins the Longest Family-Operating Dairy in Dunkirk Township Wisconsin
As a young child growing up in rural Wisconsin and later as a hockey player for the Stoughton Vikings, James Amera learned one of life’s most important lessons: Once you get knocked down, pick yourself up and move on.
Tenacity is certainly a characteristic that’s been handed down through the generations. James’ grandfather, Merle Skjolaas, grew up on a dairy farm and then started his own operation. His wife of 54 years, Ginny, worked fulltime at the Dane County FSA office. Now that Ginny has retired from her off-farm job, she is known for serving hearty homecooked meals for everyone helping on the farm.
Chidester-Skjolaas Farm, which has been operating for more than 150 years, is the longest family-operating dairy in Dunkirk Township. Diversification and hard work allowed the Skjolaas to survive the 1980s Farm Crisis and provide an opportunity for the sixth generation to join the business.
“I’ve always looked up to my grandpa, so I feel fortunate to have a chance to farm with him and to learn from him,” says James, who bought his own herd in 2015 and now milks 120 cows. The barn is built to accommodate 200 cows, and James plans to expand at some point.
About 75 percent of James’ cows are registered. He focuses on genetics to increase the quality of his herd, which are primarily Holsteins with a few Jerseys and Brown Swiss.
“I like choosing dams and sires,” says James. “I like big cows with square udders. I look for the taller, bigger framed cows. I like putting up the feed and seeing how that translates into milk production.”
James and his grandfather also raise crops together. Although they both have their own land, they share some equipment like the combine. James grows alfalfa, wheat, corn and soybeans. Sometimes he grows peas and oats. Whatever crop is grown must either provide high quality feedstuffs for the dairy cows or add value to the farm operations.
“Milk is what pays the bills, so we focus on feed quality and cow comfort,” says James. “It’s important to get the feed put up right. I’ve stopped planting corn just to cut the best quality hay possible. Last year I started chopping silage early, so it had good moisture.
Whether it was achieving Best of Show for corn and tobacco when he was a 4-H and FFA member or helping his younger brother prepare for National Junior Swine Association shows, James is competitive. He’s committed to doing whatever it takes to raise the best crops and livestock.
Livestock is definitely James’ passion. He grew up showing pigs. After graduating from the University of Wisconsin short course, he moved to Illinois where he worked on a show pig farm for a year.
“I really enjoyed that job,” says James. “As herdsman, I cleaned pens and moved sows. I also bred sows and delivered show pigs around the country. It was so much fun meeting people from all over the U.S.”
The opportunity to farm with his grandpa is what brought James home. He recently moved into the home where his grandfather, mother and her siblings where raised, which is just across the road from where his grandparents built a house and now live.
Success is Sweet for 4-H Members Whose Projects Were Selected for State Fair
Success is sweet for Hope Hartman of the West Fork Winners 4-H Club in Sheffield, Iowa. Last year she entered a bar challenge at the Franklin County Fair and was named Best of Class. This year marks the second time in four years that her Food & Nutrition project has been selected to advance to the Iowa State Fair.
“My favorite things to make are cupcakes and cakes, so I wanted to try something new this year,” says Hope, whose Orange Muffins advanced to the state competition two years ago. Her grandma Cathy Carlson, of Cathy’s Country Cook’n and Carlson’s Tree Farm, is known for growing her own wheat and baking wonderful bread. Cathy is also known for making the most delicious 60-Minute Rolls, so Hope decided to try her hand with dough.
“My grandma found a Caramel Pecan Cinnamon Roll recipe she liked and has made it her own over years by adjusting ingredients,” says Hope. “The judge said the rolls smelled delicious and had good texture.”
Although Hope’s mom grew up in the kitchen and operated a bakery with Cathy, Hope says she didn’t “catch the baking bug” until she joined 4-H.
“I needed a project my first year of 4-H, so I decided to try baking,” says Hope. “I stuck with it after I realized I was good enough to get selected for state.”
Having a 4-H project get considered for the state fair is a huge honor and having a project get selected to actually advance to the Iowa State Fair can be highly motivational for youth.
“It’s really cool to see something you worked hard on get selected for the state fair,” says Emma Bartling. She’s participated in the Food & Nutrition 4-H Project for four years. This year her Buckeye Brownies earned a purple ribbon and were selected to advance to competition at the Iowa State Fair next month.
Like every good 4-H’er, this soon-to-be eighth grader started with a goal in mind. “I wanted to try a new dessert recipe that wasn’t like a traditional brownie. I also wanted to see if a box brownie mix and a homemade brownie mix would work the same in this recipe. She learned that a good homemade brownie recipe works just fine to replace a box mix brownie in this recipe.”
The combination of the layers and beautiful food photography made a Buckeye Brownies recipe stand out, says Emma. She recommends using a 9×13 cake pan instead of the 8×8 pan called for in the original recipe. The larger pan made it easier to cook the brownie base all the way through. She also prefers the larger pan because it makes thinner layers. Since this recipe is so rich, Emma says a thick piece would be too much at one sitting.
In addition to earning top honors with her Food & Nutrition project, Emma also earned purple ribbons for her bedroom redecoration and for a softball sign. One of her photography entries also was considered for state. She also earned blue and red ribbons with her photography project. She said she really didn’t care what the judge thought of her red ribbon photo entry because the memory of being in the field with her dad (when that photo was taken) is more important than any ribbon. Her real passion is working cattle with her dad.
It’s life lessons like these that help 4-H youth develop into confident, independent adults. Some of the best lessons are learned when the purple ribbon isn’t earned. Sometimes it’s just enough to discover where our interests lie. If you enjoy rich desserts, try your hand at baking Emma’s Buckeye Brownies!
Get a Taste of Southern Hospitality with Pineapple
As a family-owned and independent seed company, we say we want Latham® Dealers and our farmer-customers to feel welcome from the first “hello.”
Treating friends, neighbors and business partners like family is part of the Latham legacy. John and Chris’ grandma, Evelyn Latham, was one secret to the early success of Latham Seeds. While her husband, Willard, conducted business at the kitchen table, Evelyn was known for serving up homemade treats and bottomless cups of coffee.
If you’ve ever visited the South – whether Colonial Williamsburg or Silver Dollar City – you’ll see pineapples symbolize southern hospitality. Several spouses of Latham dealers and employees found themselves treated to southern hospitality yesterday by Debbie Dance Uhrig, the Master Craftsman who teaches at Silver Dollar City’s Midwest Living® Culinary & Craft School.
The symbol of hospitality during Colonial times was pineapple, or the crowned fruit. As the tradition grew, innkeepers added the pineapple to their signs and advertisements. Pineapples were carved into bedposts across the colonies. Even today the pineapple motif remains a favorite of architects, artisans and craftsmen.
Isn’t it interesting how some traditions withstand the test of time? In the tradition of southern hospitality, Debbie demonstrated how to make Pineapple Upside Down Cake in a skillet. Her presentation was certainly entertaining and delightful, but the best part was sampling the finished product! We’re sharing the recipe with you today, so you can enjoy it at home.
While I enjoy spending “me time” in the kitchen, I also enjoy learning tips and sampling regional fare during my travels. I highly recommend treating yourself to a class at Silver Dollar City if you have the opportunity. And if you’re ever in New Orleans, check out the New Orleans School of Cooking. Click here to read about my experience there.
Resourcefulness is Second Nature at Valley View Farm
Ruth grew up on a dairy farm and fell in love with a self-described “city boy,” who went to the same country church in Franksville, Wisconsin. Dan grew up in town, but he worked on dairy farms throughout high school and always dreamed of becoming a dairyman.
Dan pursued his dream by attending the University of Wisconsin-Platteville where he says he fell in love with the hills of southwestern Wisconsin. After graduating with a bachelor’s degree in Animal Science in 1983, Dan was hired as an AI technician for Tri-State Breeders. One of the perks of his job was seeing lots of dairy farms and getting ideas for his own operation.
In March 1985, Dan and Ruth were married. They both worked and saved with the shared goal of buying a dairy farm.
“In 1990, we got started part-time and were looking for an opportunity to buy our own farm,” says Dan. “Farm Credit Services produced real estate brochures featuring farms that had been foreclosed during the Farm Crisis. We looked at this farm and could see it’s potential.”
The Vosbergs have been working for the past 26 years to make the most of their resources. Because most of the farm’s buildings were in disrepair, they needed to make the most of the acres and acres of pasture. They started attending grazing conferences, experimenting with pasture mixes and adopted managed grazing before it was trendy.
Dan and Ruth have become known as grazing advocates. Dan has written extensively for Graze magazine, spoken at grazing conferences and the couple has hosted numerous pasture walks. In 1995, the Vosbergs and a few other grass-based dairy farmers helped start the Wisconsin School for Beginning Dairy and Livestock Farmers program through the UW – Madison Farm and Industry Short Course.
The farmstead and the land were in rough shape, so the family worked to make continual improvements. By 1997, their herd size had grown to 100 cows. The 52-stanchion barn was retrofitted into a swing-16 milking parlor. They were the first dairy farm in Wisconsin to put in a Dairymaster parlor from Ireland. At the time, a UW-Madison college student from Ohio was interning at Valley View. He said his family had a Dairymaster and it worked really well.
Multiple hoop barns with compost bedding packs were added over the years to offer protection from the hot summer sun and harsh winter winds. They had planned more improvements, but that was before a tornado touched down in May 2017 and damaged four buildings.
“Our short-term plan is to repair everything that’s broken and then move forward with our plans to increase efficiencies throughout the operation,” says Derek.
While they worked to restore the land and upgrade their facilities, the Vosberg family also worked to improve their herd. They started with Holstein and Jerseys but experimented with crossbreeding to find the best grazing cross for their system . In 2000, they bought their first Normande semen.
While this dual-purpose French breed is relatively new to America, Dan describes it as the quintessential cow. Breed qualities include hardiness, fertility, easy calving, with good feed conversions and genetic diversity. The breed fits well with the Vosberg’s operation.
Oldest son Derek describes Valley View Farm as “a 220-cow crossbred Normande herd based in Southwest Wisconsin. We rotational graze and calve bi-seasonally. Half of the herd calves in spring and half in fall.”
While the Normande cows don’t produce the quantity of Holsteins, they produce high protein and butter fat that’s desired for cheesemaking. The Vosbergs sell their milk to Torkelson Cheese in Lena, Illinois. Because carcass yield and marbling are superior, they also fetch top dollar for their cull cows and bull calves.
Ironically, Derek’s wife grew up on the largest U.S. Normande beef farm. He and Sarah met at a national Normande conference and were married August 20, 2016, on their farm. While Sarah works off-farm as a physical therapist assistant, she also is active with Valley View Farm. She helps with milking, calf care and social media. Sarah also helps with cattle sales. In addition, she is secretary for the Iowa County Fair Board.
The Vosberg’s 25-year-old daughter, Megan, also helps with milking and calf feeding. She met her husband, Lance, when he was working on the family’s dairy farm. Now Lance works construction.
Sixteen-year-old son, Jared, stays busy with wrestling and track. He enjoys going to cattle shows. This summer he’s helping friends prepare for the county fair.
“We’re like the Normande invasion at the Green County Fair,” says Dan. Ruth had served as a 4-H leader for more than 20 years, so they give youth in the area an opportunity to select, train and exhibit Normande cattle. They also show at the national Normande show in Mineral Point every year and promote the Normande breed at World Dairy Expo.
Derek is in charge of crops and TMR. He works with a nutritionist for large animals. He and Dan also work together on seed selection and crop production.
Although they have plenty to keep them busy, the Vosberg family believes in giving back to their community. Dan and Derek both serve as volunteer firemen. Dan also plays guitar for worship services at church, and Megan serves on church council.
Today on TheFieldPosition.com we’re recognizing this Wisconsin dairy family for their accomplishments and thanking them for producing the wholesome dairy products we enjoy like cream. Ruth Vosberg shares one of her family’s favorite recipes for Cream Puff Dessert.
It’s show season and that means this Northwest Iowa farm girl has places to go and people to see. Josie Wickman of Wicky’s Rockin’ Boer Goats in Curlew hits the road most weekends from March to October, traveling to American Boer Goat Association (ABGA) events in Iowa, Missouri, Minnesota, Kansas, Nebraska and South Dakota.
Josie discovered her passion for livestock production as 4-H member. She showed sheep from fourth through eighth grades. Her mom, Lori, was serving as the sheep superintendent at the Palo Alto County Fair and decided to start a goat show because meat goats were the fastest growing 4-H project at the time.
“That year we borrowed a doe from our neighbor, and I fell in love with showing goats,” says Josie. “Boer goats have so much personality. They act like dogs, and they’re so smart. I also enjoy kidding season. It’s so much fun to see all the babies run around.”
Josie started a goat herd during her freshman year of high school with two commercial does named Sweetie and Dot. One year later, her grandma bought her an ABGA registered doe. Her mom helped her name Wicky’s Rockin’ Boer Goats, which combines Josie’s love for both music and Boer goats. Josie names her registered goats after song titles.
Since 2011, Josie’s goat herd has expanded to 75 head and she’s gotten involved with embryo transfers. Thirty does are recipients and several others are donor does.
“Trans-Ova has recently started offering reproductive technologies for goats, so I think you’ll see a lot more of it around here,” says Josie. “It’s a great way to improve your herd genetics without having to buy and house a buck. When it comes to selecting my donor does for flushes, I choose the ones that have the most desirable traits according to the breed standards.”
Raising animals that portray the best breed standards is important when your goal is to raise show-quality meat goats that can be sold to 4-H and FFA members. Josie’s efforts have been rewarded with numerous trophies from top shows across the Midwest, plus in high school she earned her FFA chapter’s Star Placement award.
Josie’s goals for her goat herd remain raising competitive show animals. Her long-term goal is to pursue a career that will allow her to continue raising Boer goats. She’s heading down the path for success by enrolling at Iowa State University. This spring she earned her associate’s degree from Iowa Lakes Community College, and this fall she’ll move to Ames where she’ll major in English.
Before she hits the books again, this girl has places to go.
“My favorite show to attend has always been the Iowa State Fair,” says Josie. “I love all the questions I get from people walking by asking about my goats and what we do with them. It reminds me that not everyone is lucky enough to grow up around animals.”
As a tribute to the Iowa State Fair, today Josie is sharing with us a recipe for Choco Moco cupcakes. She made these cupcakes as a 14-year-old 4-H member, and they were selected for the Iowa State Fair.
“When I was practicing baking these cupcakes for the fair, my dad kept coming in the kitchen and sneaking the rejects,” says Josie. “I always took a bunch of projects to the fair, but I always made sure that every year I took cupcakes of some kind.”
As a former 4-H member who enjoyed exhibiting baking projects, I know that “consistent and uniform” gets engrained in your brain. To this day, I look for consistency when plating baked goods. Here’s to all those 4-H and FFA members who are honing their baking skills for the summer fair season!