Charming small towns blanketed in snow. Vintage trucks traversing two-lane roads. Rustic barns serving as the perfect venue for a holiday party. Feel-good story lines focused around family traditions.
Please tell me that I’m not the only one who has recently watched a Hallmark Christmas movie and thought, “People are obsessed with our lifestyle in rural America.”
Last weekend when a winter storm kept many North Iowans homebound, I lost track of the number of Facebook status updates I read from my friends who were watching Hallmark movies and baking Christmas cookies. Baking up a storm as the north wind blows and the snow flies is obviously a tradition in many of our families.
It’s that sense of family and time-honored traditions that has Americans flocking to the Hallmark channel for the Countdown to Christmas. “We love the Christmas spirit, family and the love [a Hallmark movie] portrays,” according to The Wall Street Journal article. “The beautiful, festive scenery is amazing.” And characters actually say “Merry Christmas” rather than the politically correct “Happy Holidays.”
Nearly 5 million viewers tuned into “The Christmas Train” on the Saturday after Thanksgiving 2017. Last November Hallmark became the most-watched cable network among 18- to 49-year-old men and 25- to 54-year-old women. Those viewers translate into advertising revenue. It was reported that Christmas programming accounts for one-third of Hallmark’s annual ad revenue.
No wonder the Hallmark Channel and its sister network, Hallmark Movies and Mysteries, will premiere a record-breaking 37 new seasonal films between Halloween and New Year’s Eve. Here’s how the “Countdown to Christmas” has grown:
2017 33 original movies
2016 28 original movies
2015 21 original movies
2014 12 original movies
With so many wholesome movies to watch, a DIY Movie Night Popcorn Bar seems like a fitting and fun way to spend family time. If this weekend’s Hallmark movie premier doesn’t catch your eye, kick back with one of Christmas classics like “Elf,” “A Christmas Story,” “National Lampoon’s Christmas Vacation,” “Home Alone,” “Miracle on 34th Street,” or “It’s a Wonderful Life.”
Sweet treats go hand-in-hand with salty treats. Why not mix up a batch of Caramel Chex Mix?
Did you know the very first Macy’s parade was held on Thanksgiving Day 1924 but was called the Macy’s Christmas Parade? It featured a menagerie of circus animals – monkeys, bears, camels and elephants – all borrowed from the Central Park Zoo. Live animals were replaced in 1927 by the giant helium character balloons for which the parade has become known. The parade is also known for ushering in the Christmas season as Santa Clause makes his debut and signals the end of the parade.
One reason I enjoy this parade so much is because I have fond memories of watching it on television when I was a kid. The parade was always on the television while my mom and I prepared side dishes to take to my grandparents’ house. I enjoyed helping in the kitchen, and I loved spending the afternoon playing games with my cousins. Even today I still enjoy watching the parade as I prepare side dishes for our Thanksgiving meal, but I also enjoy other traditions throughout the weekend. Black Friday was reserved for shopping, and on Saturday, we would put up our Christmas tree.
Retail sales that begin on Thanksgiving Day night and the Internet have altered some of our traditions. That might be why I hang onto other traditions so tightly. Each holiday season I look forward to watching holiday classics like the 1947 “Miracle on 34th Street.” This movie includes live shots from the 1946 Macy’s Thanksgiving Day parade. Who knew the Santa Claus riding in the parade that year was actor Edmund Gwenn, who also played Santa Claus in the film? Here’s another fun fact… 1947 is also the year that Latham Seeds was founded by Willard Latham on his North Iowa farm. His wife, Evelyn, was known for her hospitality. She always had fresh coffee and homemade cookies available for customers.
At Latham Hi‑Tech Seeds, we’re proud to carry on the family tradition of providing high quality seeds for farmers in the Upper Midwest. We also are proud to carry on Evelyn’s tradition of hospitality and home cooking. Whether you need to fuel up for a busy day of Christmas shopping or decorating your home for the holidays, start your morning with a warm breakfast. Today we’re sharing with you a recipe from the Iowa Egg Council for Heart Healthy Hash. NOTE: You could substitute leftover oven roasted turkey or cubed ham for the turkey sausage in this recipe.
Looking for other ideas to “remake” your holiday turkey? After holidays, I often freeze leftover cooked turkey in 2-cup portions. That makes weeknight suppers quick and easy! Simply substitute turkey for chicken in recipes like these:
Hot Evening Meals Fuel this North Iowa Farm Family through Fall Harvest
Every FarmHer has her secrets… How does one drive the grain cart all day and deliver a hot meal to the field that evening? For Bridget Arthur of North Iowa, preparing in advance is key.
“As they say, ‘It takes a village,’ and we have so many great friends and family members who help us get everything done,” says Bridget. “I’ve learned to prepare as much ahead of possible by putting meals in the freezer, laying out clothes for the next morning and having our kids’ school bags ready for the next day. I also am a list maker and rely on a calendar to keep track of all our activities.”
A typical day during fall harvest means Bridget drives their two older children to school every morning. Once her youngest son is settled in with an amazing in-home daycare provider, Bridget heads to the field. One of Bridget’s brothers-in-law takes the wheel when she needs to get her kids from school. Other times friends and family members transport the children to after school activities. Once harvest is finished, it’s time for Bridget to catch up with the farm’s bookwork and spend some time in the barn.
Working with animals is something Bridget has enjoyed since she was a child, spending time on her grandparents’ farm and participating in Floyd County 4-H with a horse project. It wasn’t until she was married, however, that she found out how much she enjoyed field work.
Bridget began dating Eric Arthur when she was a junior and he was a senior at Nora Springs High School. Upon graduation, Eric started working at Cartersville Elevator where he remained for six years. Eric started farming part-time in 2002 and left the elevator in 2005 to farm full time. Bridget completed an associate’s degree in business at North Iowa Area Community College (NIACC), and then she worked full-time at Principal Financial Group. Although that company has won many awards for its flexibility and support of working mothers, Bridget longed to be a daily part of the family farm.
The young couple was looking for a way to diversify their income, so they could both work full time on the farm. As the old saying goes, you never know where you’ll be when opportunity calls. Eric and Bridget were on standby for a flight to the East Coast when a friend called and asked if they’d like to invest in a purebred Simmental breeding stock heifer. The Arthurs changed their flight from Boston to Denver and headed for the National Western Stock Sale and Show where they bought a heifer named Flicka. About 48 hours after they made the purchase, Flicka became the 2012 National Champion.
At the time of their trip to Denver, Bridget was pregnant with their second child. She and Eric made the decision for her to stop working off the farm after their daughter was born. Bridget began managing the farm’s financials and became more involved in the cattle operation. In addition to keeping health records and registrations up-to-date for their cattle, she also feeds bottle calves and halter breaks their open sale heifers. Eric is primarily responsible for the daily feeding of their 100 purebred Simmental and Angus cows.
Eric and Bridget work together in their cattle operation year-round, whether they’re checking on cows during calving season, cleaning pens and putting down fresh bedding, or running cattle through the chute for vaccinations or breeding. They also move their cow-calf pairs to pasture in the spring and bring them home in the fall.
“I have a passion for these cattle. It’s rewarding to breed our cows, calve them out and then raise those calves to a become a two-year-old heifer, which we will then breed for our sale in Ames,” says Bridget.
The first Saturday of January each year, the Arthurs and their partners sell about 80 head during The Royal Classic Sale. This live auction is held at the Hansen Learning Center in Ames, Iowa, and is simultaneously streaming online. To learn more about this upcoming cattle sale, visit www.ebarthurlandandcattle.com.
Showing livestock is a family affair for the Arthur’s growing family. Their oldest son, eight-year-old Jaxon, got his first bucket calf when he was three and she’s still part of their herd. Last June, Jaxon showed a heifer at the Iowa Junior Simmental Field Day in Ames. He also showed a bull calf at the 2018 Iowa State Fair. Jaxon and his six-year-old sister, Maci, exhibit bottle calves each year at the Worth and Cerro Gordo County fairs.
“I love that we raise and show livestock as a family,” says Bridget. “Our kids are learning there are things in this world that rely on you. One night my son didn’t want to feed his calf. Instead of getting mad at him, I waited until he asked for his dinner. I reminded him his calf was hungry, too. He learned he needed to take care of his calf the way I take care of him and his siblings. After he fed his calf, we ate supper together. I believe that raising livestock helps kids learn empathy. They can’t put themselves first all the time.”
Eric couldn’t be happier that his kids are taking an interest in livestock. He grew up raising calves and says the best weeks of his summer were attending shows.
“I loved 4-H and enjoyed FFA,” says Eric, who is chair of the Cerro Gordo Farm Bureau. “Fair was the absolute best time of my summer. We showed every year at North Iowa Fair and at Iowa State Fair. I met so many people from across the state. In fact, one of the friends I made through my 4-H beef project connected us with the sale in Ames.”
Partnering is key to growing both their cattle and crop enterprises. Eric and Bridget also farm with two of Eric’s brothers and his parents. The Arthurs share equipment and help plant and harvest each other’s ground. Each person packs his or her own lunch, and then at the end of the day, the person whose land is being farmed is responsible for providing a warm meal for the entire crew. Today Bridget is sharing with us one of her favorite harvest recipes for Crockpot Ranch Pork Chops.
Seeds of Kindness Grew while Farmer’s Last Crop was Harvested
It was an emotional morning at the Rasmussen farm Wednesday, Oct. 31. Family and friends, combines and auger wagons, poured in to help bring in a loved one’s last crop. Just five months ago, this same group of dedicated family and friends helped make sure this crop was planted.
Virgil Rasmussen, who had served for years as Latham® dealer in Emerson, Nebraska, endured a hard-fought fight against Leukemia for the past year. The height of his treatments occurred during the busy spring planting months, and the Emerson community responded in a big way. Five tractors with planters, a seed tender, transport team and a meal prep crew came together to make it happen. With the crop safely in the ground, Virgil was able to focus on getting better. In mid-October, he received the all-clear from his doctor team. He had won the battle against Leukemia!
It was a surprise to everyone when late last week they received news of Virgil’s illness and sudden passing. Loved ones, with heavy but determined hearts, once again answered the call for help. A harvest bee made up of friends and neighbors arrived to show their love and support to Virgil’s wife, Irene, and their family, as they put Virgil’s last crop safely in the bins.
Virgil enjoyed his life’s work in agriculture. He planted and harvested 42 crops on his home farm east of Emerson. Whether it was full-scale out in the fields or a 1/16th size toy replica, Virgil will be remembered for his love of tractors and for his unique ability to customize toy tractors of various models. Virgil was a proud grandparent. He also loved fishing and providing great service to his seed customers. We at Latham Seeds are grateful for the opportunity to have known Virgil, and we extend our thoughts and prayers to the entire Rasmussen family.
When a farming family is in need or facing crisis, friends and neighbors pull together to take care of every detail right down to the field meal. In honor of all the helping hands that worked to bring home Virgil’s crop, we share this favorite field meal for Swedish Meatballs.
Fall harvest can bring a sweet sense of completion as farmers see the hard work of their year come full circle. While the weeks can be long, the nights pass quickly – especially when there’s rain in the forecast. Extra stress occurs when farmers are running hard on minimal sleep. We’re all trying to get as much done as possible each day, yet our priorities quickly change if a neighbor needs help.
The agricultural community comes together to help one another, which is why I hold the harvest season near to me. There are multiple stories each year of neighbors helping neighbors. Whether the main operator of an operation is struggling with sickness or loss of help, the uplifting stories of everyone pitching in to help one another out remind us all the reason of why we do what we do.
From lining up field help, coordinating rides, planning meals and fixing breakdowns, everyone in the community plays an irreplaceable role. Below are three recipes that can contribute to meal planning and harvest preparation. Not only are these recipes quick and easy to prepare, they can be easily transported to the field or to a neighbor’s house.
Pizza Hot Dish
1 lb. hamburger
1 small onion
1 can mushrooms
8 oz. pkg. egg noodles, cooked
1 jar spaghetti sauce
1 can cheddar cheese soup
Mozzarella cheese
Brown hamburger and onion, drain. Put into a casserole dish and add mushrooms, egg noodles, spaghetti sauce and soup. Stir well. Bake 45 minutes at 350 degrees. Sprinkle with mozzarella cheese and bake an additional 5-10 minutes.
Golden Parmesan Potatoes
6 large potatoes
1/4 cup flour
1/4 cup parmesan cheese
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup butter
Parsley (optional)
Melt butter in a 9×13 pan while the oven is preheating to 375 degrees. Meanwhile wash potatoes and cut into pieces. Combine flour, cheese, salt and pepper in a plastic bag. Add potatoes and shake in bag to coat. Add potatoes to 9×13 pan. Bake a half hour, take out and stir and bake another half hour. Sprinkle with parley before serving.
Spaghetti Salad
1 lb. angel hair pasta
1 large tomato, chopped
1 cup celery, chopped
1 cup shredded cheddar cheese
1 onion, chopped
16 oz. bottle creamy Italian salad dressing
2 tsp. prepared mustard
1/2 cup sugar
Salt, to taste
Black pepper, to taste
Cook spaghetti. Drain and cool. Mix dressing, mustard, sugar, salt and pepper in a large bowl. Combine with other ingredients. Marinate several hours or overnight before serving. May also add black olives and pepperoni.
The screenshots below are two examples from just this year of farmers helping farmers.
Hopes Remain High on Cerro Gordo County’s Only Dairy Farm
From the left: Eric, Margaret & Joel Dirksen
When Joel and Margaret Dirksen got married, there wasn’t enough farmland to support three families. Joel’s grandpa and his uncle were farming together, and the newlyweds wanted to farm nearby. Fortunately, an opportunity arose just a half-mile away from the home farm where their neighbor was looking for someone to help on his dairy.
“Joel has always loved animals, and he grew up knowing he wanted to farm,” says Margaret. “He loves cows and his passion for dairying grew with each year.”
That passion has become Joel’s legacy.
Three of the Dirksen’s four adult children have been involved with the family’s dairy farm. Their youngest daughter, Amy, teaches and is a counselor at a Lutheran high school. Although she left the family farm, she didn’t stray far from her roots as she and her husband live in America’s Dairyland. The Dirksen’s oldest son, Daniel, lives just down the road. He’s a full-time Operations Specialist at Post Consumer Brands in St. Ansgar. He’s a regular Friday milker and helps out whenever he can. Their oldest daughter, Christa Ryg, had been their lead heardsman and one of their A.I. technicians for 22 years. She left the family dairy at the end of September as rising healthcare costs prompted her to take a full-time job with benefits since her husband is a grain farmer. Their youngest son, Eric, has shadowed his father from the time he was old enough to walk. After graduating in 2004 from Luther Preparitory School Watertown in Watertown, Wisconsin. Eric earned a degree in Dairy Science from Northeast Iowa Community College in Calmar. Then in 2015 he became a partner with his parents in the dairy operation.
The Dirksens usually milk 120 cows, but there are just 105 in the milk line now. There are about 250 Holsteins on the farm, including young calves and young stock. It’s a closed operation, so they raise all their replacement heifers. They’ll sell bull calves or dairy beef, depending on the market.
“Babies need lots of attention,” explains Margaret, who is responsible for calf care. She gives them milk and water, keeps their bedding dry and keeps a close eye on them for signs of lethargy or unusual behavior that might indicate a calf isn’t feeling well. “You really have to pay attention to the details,” she adds.
The Dirksens keep calves in three different groups: young calves, weaned calves, and replacement heifers. These groups ensure the animals receive the proper feed rations needed for that stage of growth. From newborn to two months, all calves are in the calf barn. Weaned calves are moved to a free stall facility for three months. Once they have a vet check and are vaccinated, they transition to another pen where they start the silage program for about six to 10 months. Once the heifers are a year old, they move into the breeding group.
The heifers are usually artificially inseminated around 13 months of age. A cow’s gestation period is approximately nine months, and a cow must give birth before she’s able to produce milk. The cycle of insemination, pregnancy, parturition (birth), and lactation is followed by a “dry” period. About two months before a cow is due to calve, she will be separated from the milk cows and housed with other dry cows.
Raw milk is sold to Foremost Farms, a dairy cooperative based and headquartered in Baraboo, Wisconsin. Foremost Farms is an award-winning supplier of cheese, dairy products and ingredients. It takes high quality raw milk to produce high quality dairy products. Milk production is tracked per cow, at Dirksen Dairy. In addition to milk volume, butterfat is a key measurement. Ankle tags help indicate when the cows can be bred, and now the A.I. work is Eric’s responsibility. He also has taken over Christa’s milking responsibilities, and are always looking for reliable help.
The morning milk shift starts at 2:30 a.m. Feed is mixed, and the actual milking begins at 3:30 a.m. It takes about 2.5 hours to milk in their double six herringbone parlor. Once the milking is done, it’s time to finish the chores: Livestock is fed. Stalls are cleaned. Depending on the season, field work is done. While Joel primarily does the crop farming, Eric and Margaret help when needed. Then the afternoon milking begins at 3 p.m.
“It’s easy for people to walk into a grocery store without thinking about all the time, attention to detail and care that goes into producing quality products,” says Margaret. “We try to help people understand the amount of time dairy farmers puts into producing a product, so we give farm tours. We show guests what we feed our cows and let them see the milk in the bulk tank.”
Eric says he would like people to understand that milk is tested for quality several times before it hits the grocery store shelves. Weather greatly impacts production, so they do all they can to keep their cows comfortable. Heat and humidity decrease milk production, so they use fans and sprinklers to keep cows cool during the summer months. The sides of their buildings were removed this summer due to excessive heat, and will put them back on this fall to keep the cows warmer during the winter months.
Farming requires a lot of hard work, and markets fluctuate, but the Dirksens say there isn’t anything they’d rather do. Eric is proud to be a fourth-generation grain farmer and second-generation dairyman. This proud husband and father of three will share his love of land and livestock with his nine-year-old step-son, one-year-old daughter and two-month-old son.
Today the Dirksen family is sharing with us one of their favorite recipes, featuring the quality dairy products they enjoy helping produce.
McGrath Family Raises 6th Generation on Iowa Century Farm
When you know, you know.
Joe McGrath of Clear Lake, Iowa, didn’t grow up on a farm but he spent enough time shadowing his grandfather that he knew he wanted to become a farmer. When Joe met a Washington farmer’s daughter at a wedding in the Inland Northwest, it was practically love at first sight. Natalie moved to Iowa 14 months later, and as they say, the rest is history.
It’s a history that can’t be summed up in one paragraph.
Joe was born in Mason City to Steve and Tricia McGrath. Shortly after Joe was born, Steve joined the U.S. Navy. He was on active duty for eight years during which he was deployed twice during the first Iraq war and served on the USS Forrestal aircraft carrier. While Steve was deployed, his wife and two children would “come home” to the Erickson family farm in North Iowa.
“I enjoyed our visits to the farm,” says Joe, who also spent at least two weeks every summer on his grandparent’s farm. “I was always by my grandpa’s side whether he was working in the field or hauling grain to town. Farming is my passion. I feel so blessed that I get to farm with my wife, my parents and my grandparents.”
It took a few years for the McGraths to make their way home to North Iowa. After Steve fulfilled his military service, he took a position in St. Louis, Missouri, as a jet engine mechanic in the private sector. The McGraths lived there seven years before the opportunity to farm was presented. Between Joe’s freshman and sophomore years of high school, his grandparents asked Tricia and Steve if they’d be interested in becoming part of the family’s farming operation.
“Farming with my family is something I always wanted to do, so I was happy,” said Joe, who made the move north with his parents and sister in 2002. “I was really lucky to become part of the Clear Lake community. I became good friends with a great group of guys. My graduating class was 96, which was less than half the size of my class in St. Louis.”
After graduating from Clear Lake High School in 2006, Joe enrolled at North Iowa Area Community College (NIACC) where he studied agriculture. Friends Joe made at NIACC were responsible for introducing him to Natalie. In 2012, Joe and Natalie moved into the farmhouse that Joe’s great-great grandfather built on the farm he bought in 1902.
“I absolutely LOVE that I get to raise my kids on a farm because I know how much it taught me growing up a farmer’s daughter,” says Natalie. She and Joe are proud to be raising the sixth generation on this Iowa Century Farm: 5-year-old daughter, Lindy, and a two-year-old son, Nolan. “The life lessons, experiences and values that come with living on a farm are the best things I can instill in my kids.”
The biggest differences between growing up on a farm in Washington state verses working on the Erickson-McGrath in North Iowa are the weather and the timing of harvest. Natalie says her family harvests wheat and barley in August when it is extremely hot and dry.
“Dad’s grain trucks didn’t have AC. When you parked in the field waiting for a load, you parked with your back to the sun so the cab was in the shade. Then you would open the doors and hope for a breeze!” says Natalie. “There was always a danger of starting field fires, so you would avoid parking in tall stubble to make sure the heat from the engine didn’t cause a spark. The first time I rode in the truck with Joe during Iowa harvest it was a typical crisp fall day. I had my heavy Carhartt jacket on and the heat turned on. Harvest in Iowa is definitely different than Washington harvest!”
With the fall harvest season underway, Natalie brings their children out to the field, so they can ride a few rounds with their daddy. Natalie, Joe’s mom, Tricia McGrath, and Joe’s grandma, Bertha Erickson, take turns preparing dinner for the crew while they’re cutting soybeans. One field meal Natalie is sure to make is Pork Sausage Casserole.
“This recipe came from my Grandma Doris Hein, and Dad said she always served it for harvest lunch in the field. Grandma passed this recipe along to my mom,” recalls Natalie. “Before I was old enough to drive truck for Dad, I would help Mom make harvest lunch. Every day Mom would make a hot lunch, including dessert, for the whole crew and haul it to the field. It’s a tradition I’m proud to continue.”
October Pork Month seems like an especially fitting time to share this family’s recipe on “The Field Position.” Here’s to drier days ahead, so #harvest18 – and harvest meals – can resume!
Celebrate Pork Month with The Pig Farmer and a Classic Tenderloin
Iowa Secretary of Agriculture Bill Northey in October 2017 presented Barb and Leon Sheets with the Wergin Good Farm Neighbor Award. The Wergin Good Farm Neighbor Award recognizes Iowa livestock producers for their commitment and dedication to the environment, their community and their livestock. Photo credit: Iowa Soybean Associatio
Many titles could be used to introduce Leon Sheets of Ionia, Iowa, who is also a devoted husband, loving father and doting grandfather. Most folks simply know Leon as “The Pig Farmer,” who also was named 2017 America’s Pig Farmer of the Year.
America’s Pig Farmer is awarded each October during National Pork Month by the National Pork Board. This award recognizes a farmer who excels at raising pigs using the “We Care” ethical principles and who also connects with today’s consumers about how pork is produced.
“There’s no one better to tell our story. Farmers are trusted and respected by consumers, who are concerned about how their food is produced because they’re so far removed from production agriculture,” explains Leon. “My comfort zone is in the barn, but we must meet consumers where they are. Chat with your neighbor in the church foyer on Sunday morning. Talk with a young mom in grocery stores who need information, so she isn’t jumping from food fad to food fad.”
Many farmers get riled when consumers ask them challenging questions about sow housing and antibiotics use, but Leon offers a different perspective.
“Consumers want to come across as knowledgeable. They might ask you about sow housing or antibiotics because that’s the last thing they remember seeing or hearing,” says Leon. “When you take time to listen and talk, you begin to realize that most consumers are interested in hearing how you care for your animals and how you protect the environment.”
Animal care and environmental sustainability are the primary focus on the Leon and Barbara Sheets’ farm in Northeast Iowa. Leon has a 3,600-head nursery barn and finishing space in four barns for another 3,600 head. He and his son, Jarrod, partner on 600 acres of corn, soybeans and cover crops.
“My love for pig farming was instilled in me by my father and grandfather,” says Leon, who grew up near Britt, Iowa, and then earned a degree in Animal Science from South Dakota State University. He worked in swine industry after college and moved to Ionia, Iowa, to manage a 700-sow farm.
“You might say I grew into ownership,” adds Leon, who acquired more and more ownership of the operation throughout the years until 1988 when he bought out the other partners. Production techniques have certainly changed since Leon began farming, just as consumers’ lives have changed throughout the generations.
“We want consumers to know that agriculture has changed just as their home lives have evolved. We’re not asking them to give up the remote or go back to watching a small screen, black and white TV. It’s important that consumers understand how technology contributes to a safe and nutritious food supply.”
As October Pork Month kicks off, the winner of Iowa’s Best Tenderloin contest and the famed Tenderloin Trail will be announced. There are many places where you can sit down to this classic sandwich, and you can also make them at home.
Below are tips from The Pig Farmer on what it takes to make a winning Pork Tenderloin sandwich:
Fresh, never frozen tenderloin, cut to the chef’s (or home cook’s) specifications.
Handmade on site.
Tenderized at least once, hand pounded, or both.
Batter dipped at least once.
Frying time and temperature are key. The tenderloin should come out golden brown, not too dark, not too light, with uniform even coloring and texture.
Breading should be moist, not dry, not brittle and not falling off.
Condiments are optional. It all comes down to your personal preference or taste.
“Too much of our pork is overdone and then we complain about it being dry,” says Leon. “Lower the cooking temperature to 145 degrees with a 3-minutes rest, and I’m sure you’ll be surprised by how moist and juicy your pork is.”
Discover 300 Years of Iowa Ag Stories at Living History Farms
By Darcy Dougherty Maulsby
Town of Walnut Hill. Photo Credit: LHF
When Living History Farms (LHF) reached out to me last summer about donating a “dinner on the farm” event at my family’s Century Farm near Lake City for an upcoming LHF fundraiser, I didn’t think twice. Yes!
Yes, because I believe in the mission of Living History Farms in Urbandale, which welcomes between 100,000 and 110,000 each year. This interactive, 500-acre outdoor museum that tells the amazing 300+ year story of how Iowans transformed the fertile prairies of the Midwest into the most productive farmland in the world.
I love how LHF encourages people of all ages to explore Iowa’s rural heritage, including the 1700 Ioway village, the 1850 pioneer farm, the 1875 town of Walnut Hill and the 1900 horse-powered farm.
I also said yes because I spent the summer between my junior and senior years at Iowa State working as an intern at LHF. I was a historical interpreter who helped guests learn about life on the 1900 farm, the 1870s Flynn mansion in the town of Walnut Hill and the veterinary clinic in Walnut Hill. I dressed in the period clothing (yes, long dresses, sunbonnets and all), and learned how to live off the grid. I can milk a cow by hand, make homemade butter, sew an apron on a treadle sewing machine and whip up a batch of cookies in a wood-fired cookstove.
So when Jim Dietz-Kilen, vice president of development reached out to me about donating to LHF’s annual Farmstasia, which it describes as a “casually elegant fundraising dinner and auction,” I was honored. I was especially intrigued when I learned that Farmstasia is also where LHF celebrate their Teacher of the Year — someone who brings history alive for his or her students.
2017 Teacher of the Year, Sr. Donna Demmer, visiting Living History Farms with her class. Photo Credit: LHF
Proceeds from Farmstasia support Living History Farms’ extensive education and outreach programs, which serve nearly 23,000 students annually. Jim asked if I’d be willing not only to donate a signed copy of my Culinary History of Iowa book, but host the auction winner and his or her guests at my family’s farm during harvest and treat them to a home-cooked meal and maybe even a combine ride or two.
I readily agreed, and here was my offering:
Savor a Taste of Iowa Farm Life
Want to see harvest in action and enjoy a home-cooked, home-grown Iowa meal on a working Century Farm? Join Darcy Dougherty Maulsby, Iowa’s Storyteller, on her family’s corn and soybean farm near Lake City for a day you’ll never forget. See what farm life is like at harvest, ride along in a combine, and explore small-town Iowa. If you work up an appetite, that’s good! Darcy, who is the author of the non-fiction Iowa history books “A Culinary History of Iowa,” “Calhoun County,” and “Dallas County,” will prepare a delicious, homemade, family-style meal for you and three guests, complete with an Iowa-inspired menu of homegrown ingredients. You’ll also receive an autographed copy of Darcy’s fascinating Culinary History of Iowa book, which includes stories from Living History Farms. Win this unique package, and you’ll be talking about this unforgettable experience for months to come.
The Iowa Farm Dinner was held September 16, 2018 in Redfield, Iowa, using food and drinks from local farms and businesses to celebrate rural Iowa and harvest.
Harvest is upon us and with harvest comes many meals in the field, on the go or late at night. Prior to the beginning of harvest, the family comes together to have a meal and enjoy conversation. This is exactly what happened in my little town of Redfield on Sunday night.
The main street going through the town of 800 was shut down and made into a spot for a Sunday authentic Iowa Farm Dinner.
Katie Harvey-Martinez, along with three other farmer’s daughters—Danna Larson, Katie Meeks and Amy Lucht—hosted the Iowa Farm Dinner focusing on using products, foods and drinks from local farms and companies. It’s a way to revitalize small-town America and bring people together who believe in the rural lifestyle.
Twelve years ago, I returned to my hometown. When growing up, I, like a lot of kids, wanted to go out and take on the world. But then life showed me my way back to our family farm, and I knew that was where I belonged.
Danna Larson said she started Rural Revival because of Harvey-Martinez’s story of coming back to rural Iowa to fulfill her dream of being a restaurant owner.
The farmer’s daughters, Katie Meeks, Katie Harvey-Martinez, Danna Larson, and Amy Lucht were the hostesses for the evening, celebrating the rural lifestyle.
Harvey-Martinez is from Redfield originally and headed to New York City after graduation to study at the American Musical and Dramatic Academy. Rick, her husband, is from New York City and worked in television and film post-production, so small-town Iowa is a lot slower pace than his previous work.
The couple purchased the Dexfield Diner after it was closed following a 17-year span in our town. Reopened as Harvey’s Diner & Pub in June 2016, they provide some great comfort food and my favorite protein—beef—with a burger of the week, smoked brisket, and prime rib on Friday and Saturday nights. Live music can be enjoyed on the patio on Saturday nights during the summer months.
“This was truly my dream, but we couldn’t do it in New York,” Katie said. “I couldn’t do what I wanted to do under those constraints. There are so many possibilities here.”
The main street of Redfield was closed down for the evening to be the setting for the Iowa Farm Dinner.
Rural Revival believes the country life is the best life and wants to showcase the hardworking people who live in rural communities all across America.
“We believe this generation is hungry to return to their roots. This is a way for our small-town communities to grow again,” said Larson. “Bringing back people to farming and agriculture and restaurants, like Harvey’s, and small businesses. This is a great life and we want everyone to know that.”
The Iowa Farm Dinner was a five course, mostly family-style meal prepared by Harvey’s executive chef, Justin Ahlberg and special events chef, Amber Rowley. Biscuits, rolls and bread with locally made honey, apple butter, peach butter and cherry amaretto preserves were part of the first course, which also included pickled beets, pickled cucumbers, dilly beans, local tomatoes, fresh mozzarella, white balsamic glaze and pecan basil presto. The first drink, honey bourbon lemonade, was my favorite.
Diners from all across central Iowa came to enjoy the evening with local foods and drinks and the sounds of the Flatland Jamband.
The second course included cider-braised root vegetable salad of carrots, golden beets, parsnips, purple potatoes and red onion. The smashing pumpkin drink came with this course, which was Iowa Distilling Company Steel Drum Rum, lemon pumpkin soda, all-spice liquor and soda.
My favorite of the entire meal was the Iowa sweet corn chowder with house-cured, smoked bacon, was the feature of the third course. I could seriously eat this at every meal. I’m told it is a family recipe of Rowley’s. She is also the pastry chef for Harvey’s and provides some amazing desserts available at the restaurant. Cakes, crisps, pies, cookies and cheesecakes—they all are good. This course was paired with an aged bourbon barrel cider from Winterset Cidery.
The fourth course was what really filled the plate. It featured roasted spiced organic chicken from the Raccoon Forks Farm, north of Redfield. Stuffed Iowa pork loin, wilted greens, cauliflower, sweet potato casserole and red berry jello salad were also available. Local wines finished off this course.
As the evening progressed, the sun set and candles served as lighting for the final courses of the Iowa Farm Dinner.
A couple from Winterset who moved back to the family farm, were the feature of the fifth course—dessert. Matt and Naomi Hupton relocated to Madison County from Minneapolis, to Matt’s family farm and brought their coffee business with them. The course included coffee and cream pavlova and Pammel Park Coffee Company’s Farmer’s Blend coffee.
The night of celebrating farmers, agriculture, and a locally-grown meal was amazing. It’s so great to meet people who have the same kind of passions as you do about rural living and who see raising a family where the crops and livestock grow and the houses aren’t 10 feet from each other. Rural life is worth reviving.
