This week I’ve been fortunate enough to attend the 4th annual Executive Women in Agriculture (#EWA14) business seminar, which is designed for any farm woman interested in honing her business skills. Each year I look forward to this two-day seminar in Chicago because it provides opportunities to meet interesting female leaders from the U.S.
Today it gives me great pleasure to introduce to you fellow Iowan Nicole Yoder, who puts her Agricultural Communications degree to good use by blogging at Farm Girl Facts of Life. She also works fulltime in marketing for Firestone Agricultural Tires. In addition, Nicole and her husband run a farrow-to-finish hog operation and raise crops.
Nicole says she started blogging in 2013 because she saw gap in today’s society between where food comes from (the farm) and where it ends up (our mouths). Many people try to tell farmers’ stories without even talking to a farmer. Others, like the singer Cher, try to tell farmers how to do their jobs.
“I strive to bridge the gap between today’s modern farmers and consumers by telling the truth about today’s practices and being transparent,” says Nicole. “It has been a good fit for me being I grew up on a hog and crop farm, and married into the same thing.”
By blogging, Nicole hopes her readers will gain a better understanding about modern day pork production (#RealPigFarming). She writes about what’s happening on their farm, addresses controversial ag topics, as well as shares some recipes and her faith.
Honestly, I appreciate Nicole’s straightforward approach to answering consumers’ questions. I admire the way she advocates for agriculture. I also respect her willingness to share her beliefs and convictions. So if you’re not already following her, I hope you’ll start! She’s on Facebook, Twitter and Pinterest. Why?
“I want people to know farmers are doing the best they can to provide a safe and wholesome product,” adds Nicole. “My husband and I eat the pork that we raise, so it’s in our best interest to provide a quality product for our family, as well as for consumers.”
To help promote the quality #pork her family raises, today Nicole is sharing with us one her favorite recipes for Cheesy Ham and Potato Soup.
One of the items on my Holiday Check List for this week is to complete my Christmas gift lists. This includes not only finalizing my family’s wish list, but also deciding what gifts we will be giving others. I know I always appreciate some extra ideas to help with Christmas gifts so I figured I’d share some ideas from my family.
The Rural Outdoors Dad
Electric Smoker: If you don’t have an electric smoker you need to get this on your list this year! This is the perfect gift for the guy in your life (that you also can use!) You can use your smoker all year long and have a lot of fun experimenting with different types of meats, rubs, marinades, etc. Most sporting good stores have sections dedicated to smokers and outdoor cooking.
Yellow Work Gloves: What guy that works outside doesn’t need some new work gloves? For My Farmer his go-to pair of work gloves are the classic yellow work gloves. These are very affordable and you can buy them in large packages, so you always have a pair available! An added plus for those that wash clothes in your home, they can be easily thrown in the wash with your other chore clothes. These would also make a great stocking stuffer!
Ammunition Box: If you have a hunter or a trap shooter on your list like my husband, then they need an ammo box. Ammo boxes come in a variety of sizes and help your gunman’s (or gunwoman’s) ammunition stay organized, dry and safe. Many boxes are stackable as well so you can sort your ammunition into different boxes for your different firearms.
The Mom Who Likes To Keep Busy
Magazine Subscription: I will be the first to admit that I stay pretty busy – but what Mom doesn’t! I know this upcoming year I’m going to appreciate when I get a magazine in the mail to just sit and relax with. So whether you’re into cooking, home decor or would just like some more ideas of things to do with your kids, there is a magazine for you. This year I’m asking for a subscription to Family Fun. They always have a lot of great ideas!
Kitchen Gadgets and Tools: One thing I have on my wish list every year are at least a couple different new kitchen gadgets and tools. Sometimes they are brand new items I’ve always wanted but have never purchased for myself, while others are replacements for ones that I’ve had since college… I love to cook and bake and this year I’m hoping someone gives me some new silicone baking mats, pot handle grips, a bouncy whisk and a pie bird.
Learn A New Language Program: Maybe for some of you it is too early to start thinking about New Year’s Goals, but for me, I know I’d really like to learn how to speak Spanish. So on my list this year I’m hoping someone will help me with that goal by giving me a Spanish language learning program.
The Imaginative Hands-On 3 Year Old Boy
Walkie Talkies: On our farm we use two-way radios and our son loves using them, so we’re going to give him his own pair this Christmas. What a fun toy for boys and girls to use with their siblings and friends! I remember having some when I was a kid and my sisters and I loved playing with them.
Building Toys: Whether it is Legos, Lincoln Logs or simply blocks of different sizes and shapes, kids love building things. This year while making wish lists we saw some really neat building sets that use bolts and screws, to magnetic colored shapes, to gears. There are so many fun sets available that will help your preschooler use their imagination.
Hot Wheels Car Maker Playset: My son loves anything with wheels and he loves to make crafts. So why not combine those loves and get him a Hot Wheels Car Maker! He gets to pick out the car type, color and decals. This should be a lot of fun to make and play with!
The Happy Go Lucky 18 Month Old Girl
Melissa and Doug Learning Sets: Who doesn’t Love Melissa and Doug products? One thing I’ve looked into for MP this Christmas is some of their learning sets. They have learning sets from food, to occupations. Most of these sets are wooden, and some are available in felt too. There are so many neat ideas they have – the hard part will be choosing exactly which one to buy!
Books and CDs – We personally give our kids one piece of clothing, one toy and one book (3 gifts to represent the 3 gifts Jesus received) for Christmas gifts. Reading is so important to us so we are always looking for new books for our kids. We also like to get our kids a new CD in their stocking every year too. This year our library has gotten us hooked on Laurie Berkner! If you have any preschoolers and under on your shopping list this year you’ll have to check out her catchy songs like “We are the Dinosaurs”, “These are my Glasses” and “I Know a Chicken”.
“Little Helper” tools – My daughter loves to imitate her big brother, her dad and me, so why not get her some “pint-size” tools to help her do so. You can find fun kids sized brooms, vacuums, aprons, tool sets, etc. to help your little one help you – whatever the task may be!
What are some ideas on your wish list? What gifts are you excited to give this year?
During this busy time of the year, we’re either looking for a quick snack to tide us over until we have time for a real meal or we’re looking to treat ourselves to a something a little sweet or salty. Enjoy the best of both with this quick, easy Sweet & Salty Snack Mix.
With Thanksgiving preparations underway, it seems like everyone is talking turkey. Thanks (insert sarcasm) to the FoodBabe, some folks are questioning whether their Thanksgiving turkey is safe to eat.
So Iowa turkey farmer Katie Olthoff is setting the record straight! Earlier this month she drafted a response to the FoodBabe’s unfounded and erroneous information to give consumers the truth about turkey:
“As farmers, we have two top priorities: animal welfare and food safety. Every single decision we make that influences either of those outcomes is thoroughly researched by my husband and I and the network of veterinarians, animal nutritionists, and scientists we work with regularly.”
Earlier this week, Bart and Katie took viewers inside their turkey barns during an interview by ABC5. They’re also sharing the facts through a new book, My Family’s Farm, which is available online. This week Katie was gracious enough to answer some interview questions below, so I hope you’ll enjoy learning more about her family’s farm and her new book!
Shannon: Tell us about your new book.
Katie:My Family’s Farm is a non-fiction children’s book written about our farm from the point of view of our 6-year-old son, Adam. It features photographs of our farm and additional text for older students and adults.
Shannon: What prompted you to write the book?
Katie: A couple of years ago, Adam asked me why we don’t live on a “regular farm.” He thought we should have a couple of pigs, a dairy cow and some sheep. I realized that children’s media only portrays livestock farms like “Old MacDonald’s.”
I wanted to show modern livestock farms, and help my son and others realize that our farm is a “regular farm.”
Shannon: Two years ago… so this has been in the works a while.
Katie: Yes, writing the book was the easy part. The photography took longer, but the real issue was publishing. Getting a book published through a traditional publisher is a challenge. The Iowa Turkey Federation offered to help me self-publish the book, so I took them up on their offer and finished the project.
Shannon: How can people get a copy of the book?
Katie: The best way is to check it out online! It is available as a FREE e-book at www.onthebanksofsquawcreek.com or www.iowaturkey.org. The Iowa Turkey Federation is graciously giving away copies to teachers in Iowa, too. Just email katie@iowaturkey.org to request your copy.
Shannon: One final questions, “Does your family eat a lot of turkey?”
Katie: We sure do! At least one of us eats turkey every day! My boys are sort of picky eaters, but they love turkey pepperoni and lunchmeat. I use turkey instead of chicken and ground turkey instead of ground beef in almost all of my cooking.
Today on the TheFieldPosition, Katie is sharing her son’s favorite Turkey Snack Sandwiches. Here are a a few additional recipes you can make.
“Farm to Table” is a concept every farmer understands. After all, those of us from rural America were raised on the foods that were either produced on our farms or grown by family members and neighbors. We know firsthand that farm fresh is best!
Now more consumers than ever share our opinion. Sixty-two percent of restaurants reported featuring locally-sourced produce in 2013. The farm-to-table trend has accelerated in 2014, according to Restaurant.com, because diners desire the wholesome simplicity of homestyle cooking and minimally-processed foods. Renowned chefs are serving up dishes that more closely resemble those that graced grandma’s kitchen table.
Using the freshest ingredients in creative ways brings communities together through agri-tourism. Last week Latham Hi‑Tech Seeds’ graphic designer Amy Hild wrote about her Farm to Table dining experience. Last night John and I enjoyed attending a similar meal with friends in Sheffield. From appetizer to dessert, the main ingredients were sourced from Franklin County Iowa.
The evening started with the most unique appetizer, featuring bison raised by Emily Pfaltzgraff and her family. Chef Todd Merfeld nestled a bison meatball inside a won ton and infused a little spice into locally grown strawberries, creating a masterful sweet & sour sauce. I’m not sure how to recreate this at home, but I would love to try!
The next course featured greens and candied hazelnuts from Koenigs Acres topped with apples from Enchanted Acres. The featured soup was Potato and Leek Soup with ingredients grown by Koenigs Acres.
Fitting for fall, the entrée was Neiman Ranch pork loin with a side of squash risotto.
The fifth and final course of the evening was homemade pumpkin pie… What an encore it was! Cathy Carlson of Carlson Tree Farm grew the wheat, which she harvested and then milled. She used homegrown wheat flour to make a flakey crust. Yours truly made pumpkin puree from the fruit we grew at Enchanted Acres. The combination was divine, if I do say so myself.
Last night’s Farm to Fork Dinner was so delicious that I’m inspired to try recreating it at home – with a few modifications to accommodate the way I cook. (Everything I make must be relatively simple.) Below is the menu with links to the recipes I’m planning to try:
Since I don’t have a gift for making a light and flakey crust, I’m intrigued by the Pioneer Woman’s recipe for Pumpkin Cream Pie. The graham cracker crust won’t take much time at all to make, and it will be a great use of the many graham crackers leftover from campfires held at our pumpkin patch. I plan to puree one of my remaining pie pumpkins for the cream pie, and then roast the seeds. My kids absolutely love roasted pumpkin seeds!
Plus, I’m looking forward to trying the following recipe for Caramelized Pork Tenderloin. The beautiful centerpieces gracing the tables last night – made from specialty pumpkins grown at Enchanted Acres – have inspired me to create a beautiful centerpiece of my own. After all, a beautiful meal deserves a beautiful table!
See Why this Ohio Farm Girl Engages in #RealPigFarming
Our celebration of October Pork Month (#porktober) continues today as we introduce you to Lauren Schwab, who lives with her family on their farm just north of Cincinnati, Ohio. Lauren blogs at “Farm Girl with Curls” where she and her piglets “share adventures one oink at a time.” She shares everything from the birth of piglets to what pigs eat on a family farm.
If you’re already engaged in #RealPigFarming, I think you’ll find Lauren’s writing style refreshingly candid and her story totally relatable. If you’re someone who has questions about modern day pork production, you’ll find Lauren’s blogs transparent and informative. So sit back and enjoy learning about Lauren and her family’s pig farm in her own words…
Little did I know this was in my future when my dad grew his passion for raising pigs into a business in the 1970s. He is a first-generation farmer, who has faced more hardship than I can begin to imagine. Some days I wonder why God made me the daughter of a pig farmer, and it is through the heartaches and prayers we cling to when I realize exactly why He did.
I hold close vivid memories of my dad working day to night and having me come out to work with him on the farm as a child. I remember the summers seeming endless as my little brother and I showed pigs at the county fair. We spent our summer days walking the pigs down our back country road, chasing after them through the fields, and resting our heads on their bellies for a nap at the end of the day. The pigs were entertained by chewing on our rubber boots and begging us to sneak them a potato chip after their walks.
I still look forward to county fair week, where I can see youth show their animals and display leadership. Raising animals teaches you hard work and commitment to another life. It allows you have a bond with that animal and showcase your ability to raise a healthy animal and provide a food product people can feel good about purchasing.
We want people to feel good about the pork their purchasing for their families, and that’s why I feel compelled to tell our family’s story. Actually, the Peterson Farm Brothers inspired me by sharing their family’s story about beef production through parody videos. They provide entertainment with a positive message about farming.
Some days it is difficult to put myself out there online and share our story because farming keeps us busy all hours of the day. I have a love hate relationship with social media. I love sharing what my family does and our precious animals with everyone, so others can learn about how they are raised and how their food is produced. On the other hand, I am constantly plugged into a virtual world. I hope my sharing will bring positivity. However, I know not everyone will be pleased.
Yet, I know I am with my family farm right now for a reason. I developed a passion for writing and public speaking in high school on the FFA agricultural communications team. I graduated from Miami University with a Bachelor of Arts in journalism and women’s studies and a Master of Science in family studies. One might ask why I am still on the family farm, so I created this blog to write my experiences. Just as my Great Aunt Dee share stories to me about homesteading through the Great Depression, I hope to share stories with others about family farming and my bond with our animals.
Today Lauren is also sharing one of her favorite #porktober recipes for Bacon Wrapped Dates with us on TheFieldPosition. Add some flair to your fall football tailgate or put a new twist on holiday appetizers with pork!
Dale and Lori Stevermer along with their children raise corn, seed soybeans and also farrow-to-finish 150 sows on their third generation farm near Easton, Minnesota. Dale returned to the farm in 1988, and Lori joined him after they were married in 1990.
Through the years, they Stevermers have diversified their farm by selling pork to premium markets. They raise pigs for Compart Family Farms’ Premium Duroc Pork market, using specific genetic, nutrition and health programs to produce meat that is sold to white tablecloth restaurants across the nation.
In addition to their farm, Dale and Lori are active in their local community and within the agriculture industry. They both have served on the Minnesota Pork Producers Association Board of Directors; Dale served as president in 2005 and Lori is finishing her first-term as president. On a local level, they have chaired church and school fundraisers plus served on the county 4-H Youth Council. Dale currently chairs the church Finance Council and is a member of the United South Central School Board. Lori’s job as Marketing Specialist for Hubbard Feeds keeps her involved in numerous projects.
Dale and Lori have a real passion and drive to talk to consumers about what they do on their family farm. Four years ago the Minnesota Pork Board held its first Oink Outing, which involved going to Farmers Markets and town festivals to answer people’s questions about raising pigs. They also talk about their farm on social media (#RealPigFarming) and through Pig 3D, a program sponsored by the Minnesota Pork Board and the Minnesota Pork Producers Association that makes a direct connection between consumers and pig farmers.
“We’ve been involved since the start and have had great conversations with people who want to know how their food is raised,” said Dale.
They are also a part of the Minnesota Pork Power team that has participated with pork samples, running and a booth at the Health Expo’s for both Grandma’s Marathon and the Boston Marathon. “We combine our love for running with our love of pork as a lean, healthy protein and share that message with others,” said Dale.
Dale loves being involved in the constant change that surrounds pig farming. “I enjoy working with nature, seeing new life, using new technologies and incorporating new technology with older techniques to improve animals and their environment along with my own work experience,” said Dale. “As a farmer, I appreciate the flexibility in my job. I enjoy being outside and having the freedom to set my hours – to an extent.”
Even though October is National Pork Month, Dale and his family celebrate it every month, especially on the days they sell pigs! The last few years Minnesota Pork has sponsored the 5K “Pork Power Run” during the weekend of the Mankato Marathon. Dale and Lori help hand out pork samples and run the 5K. He says, “How can a pig farmer not participate in the “Pork Power” 5K?!”
You can follow Dale on Twitter @tefguy and Lori at @tefgal. If you’d like to follow more pig farmers, look for #RealPigFarming on your favorite social channel!
Celebrate October with Apple-Pecan Pork Tenderloin
Brad and Peggy Greenway from Mitchell, South Dakota, believe it is important to share their family farm story with others.
They both actively talk about how their family farm has changed over the years to provide better care for their pigs. And while they go about it in different ways – Peggy using social media (#RealPigFarming) and Brad speaking in front of numerous groups – their goal is the same: to continue to tell the real story about their family farm.
Peggy enjoys using social media, most often Facebook, Twitter and Instagram, to share pictures and information about things that are happening on their farm throughout the year. “Sometimes I share fun photos, but many times I like to explain things, like how we take care of our livestock and land,” said Peggy.
Social media allows Peggy to share with others the many things that happen on the Greenway’s farm every day. From taking care of newly weaned pigs as they come into their barns, vaccinating pigs to prevent diseases, to explaining how they work with a swine nutritionist to make sure their pigs are getting proper nutrition, Peggy shares it all.
Brad, on the other hand, shares their family farm story by speaking to organizations across South Dakota and the nation. He became involved with the Pork Checkoff’sOperation Main Street program in 2004. The program provides public speaking training and coordinates speaking engagements in each participant’s local area and home state.
Locally, Brad has spoken to over 100 groups including civic groups, dietetic and food service associations, county commissioners, zoning boards, and high school careers classes. Nationally, Brad has given pig farming presentations to major grocery retailers and packers and processors. He has also participated in some events where high profile food writers and bloggers were in attendance.
“As someone who has terrible stage fright, I admire Brad’s ability to remain friendly, open and honest with people, even when asked very difficult questions,” said Peggy. “He is passionate about the pork industry and has devoted hundreds of hours over the years to communicate about the exciting improvements we’ve made regard animal care, reducing the use of natural resources and of course about the nutritious and delicious pork all pig farmers provide for consumers.”
Peggy didn’t grow up on a farm and says she had to learn everything from scratch. “We worked extremely hard when we first started farming just to be able to make ends meet. Farming is not a glamorous life. It is filled with long days, a constant battle with weather and prices, and many other variables, too numerous to mention. After 31 years of working hard and embracing changes and improvements in pig farming, I can say we are proud of our farm. Our two modern pig barns help us provide better care for our pigs than ever before. There is an overwhelming feeling of accomplishment in seeing our pigs comfortable every day of the year.”
The Greenway’s own a wean-to-finish pig farm that markets 10,000 pigs annually. They also have 200 beef cows and raise corn, soybeans, wheat and alfalfa on their family farm in South Dakota.
You can follow Peggy on Twitter @GreenwayPork or on Instagram @PeggyJGreenway. If you’d like to follow more pig farmers, look for #RealPigFarming on your favorite social channel!
Guest Blog by Laura Moser Laura is an agricultural writer living with her family and their small herd of registered dairy cows in Dansville, Michigan.
I distinctly remember my first trip to the World Dairy Expo in Madison, Wisconsin. I was a junior in high school and a member of a Green Bay FFA program (read: city kid). When my advisor asked for volunteers to compete in the FFA dairy judging contest all I heard was “who wants a day out of school” and my hand shot up – no training, no local competition – just volunteers. I went home that night and tried my best to explain to my parents why I would be going to Madison to look at cows. Although my motive for going to Madison that day had little to do with cows – what I saw was hundreds of kids with a passion and confidence I didn’t understand and certainly didn’t possess.
Fast forward a few years (ok, maybe a decade or two) and I find myself once again amazed by the confidence and passion dairy kids have – but this time I am not watching strangers – I am watching my son, Lucas. And I am watching my husband watch our son. Because 31 years ago he was the one competing in the national contest – a contest he went on to win.
By a one-point margin, the Michigan 4-H team won the Super Bowl of dairy judging at the 2014 World Dairy Expo!
In the years since my first trip to Madison I have been immersed in the dairy industry – working for a milk marketing cooperative, marrying a dairy farmer (who is now the owner of a construction company), and raising three kids all active in 4-H and FFA programs. Unlike me, when my husband Stan went to Madison to judge dairy cattle in the national 4-H contest – it wasn’t on a volunteer basis. He had spent years training and preparing for that day. He won local contests entitling him to a place on the team. He knew first-hand the skills, the opportunities and life lessons gained through judging and although we never talked about it – it was clear he would want our kids to have the same exposure.
Dairy cattle judging in our house is non-negotiable – everyone participates. It begins each year with the anticipated arrival of the Hoard’s Dairyman judging issues. (For 5 consecutive months the cover of the magazine features a class of cows to be evaluated.) The arrival of the magazines sparks contentious discussions around the kitchen table as the kids make their case for their rankings. Because in our home it’s not the love of music, or a particular sport or hobby that is being passed down – it’s the love of good cows.
For 10 years Lucas has listened, argued, argued some moreand listened again to his dad about good dairy cattle. About how to rank the cows and more importantly how to justify his ranking. You not only rank the cows, but must explain to the official judge why you ranked them in a particular order. Watching and listening to these discussions (I seldom have much to add), I know there is much more than dairy cattle evaluation lessons being learned. And I know where those impressive traits of the dairy kids start – at their kitchen table.
When Lucas Moser stepped into the ring to participate in the judging contest last week at World Dairy Expo – he like his dad – has spent years working for this day with the help of some awesome 4-H coaches.
When Lucas stepped into the ring to participate in the judging contest this year – he like his dad – has spent years working for this day (with the help of some awesome 4-H coaches). He has done well at the state level and competed at other contests – but World Dairy Expo – has the bragging rights of The National Contest – the Super Bowl of dairy judging. The anticipation leading to the contest was high – and while it wasn’t talked about much – having a dad that won the contest put a little added pressure on him to do well.
Results at a judging banquet are not straightforward – there are several layers of competition, and it is difficult to tell who is “winning” as the scores are announced. Finally, as the overall winners were called, we began to see how the night would shake out. Michigan had three individuals in the top 10 – with Lucas placing second. After the individuals were announced, team placings were given. By a one-point margin – the Michigan 4-H team won the contest! While Lucas did not place first, being a part of the team that did was just as rewarding. He was able to share the moment with his teammates.
So as Lucas closes his chapter on 4-H dairy judging, the lessons continue to build –the lessons of teamwork, and appreciation and hopefully the lesson to help pass this family tradition on to his younger brother and sister, and someday to his own kids. It is my hope that all kids find their passion. For our family, it shines through the cows. In other families it may be something else. But I believe helping kids find their passion – is one of the greatest gifts we give our children.
Nothing like a spicy appetizer to fuel some passion: Here’s our family’s favorite snack:
Goats make the best pets!” says Sara Goemaat. “They have sweet personalities. Actually, they’re a lot like dogs, and you can even train them to lead. They’re just so lovable.
Sara Goemaat was raised on a family farm about three miles northeast of Belmond in North Central Iowa. As many youth do, she moved away from home upon graduating from high school. Sara then earned both bachelors and masters degrees in Ag Education from Iowa State University. She and her husband enjoyed their time in the city but yearned to return to their rural roots.
Today Sara and her husband, Dan, are harvesting their first crop in partnership with Sara’s parents, Larry and Karla Pals. Sara also works at the hospital, and then spends nights and weekends hobby farming. She and her mom, Karla Pals, enjoy raising La Mancha dairy goats. Currently, they have a tribe of 10. They turn the milk into tasty treats and moisturizing soaps. They also enjoy gardening and canning the fruits of their labor, so late summer and early fall finds them spending hours in the kitchen.
“My mom has always canned,” said Sara. “When Dan and I moved into our first place (it was an apartment), I wanted a big garden. I planted a lot of seed but jalepenos were the only thing the deer wouldn’t eat! Because I had so many peppers, I started making pepper jelly and then one thing led to the next.”
Today Sara sells a variety of jams and jelly including apple jelly, cranberry pepper jelly, sweet pepper jelly, and onion jelly. Her mom makes apple butter and basil jelly.
Fresh Goat Cheese with her Crazy Cranberry Pepper Jelly. Recipe for the Goat Cheese is Below.
Their jam business is growing based mostly on word-of-mouth advertising and a few booths at craft shows. Thanks to Pinterest, there’s been a renewed interested in canning and home cooking. Do-it-yourself projects are today’s hottest trend; Americans obsession with DIY leads to renewed interest in gardening and home redecorating projects, too.
“My nickname was ‘Grandma’ in school because I have always loved sewing, gardening and canning,” says Sara. “When I was in third and fourth grades, I’d go on sewing weekends with my grandma. Now my friends think my hobbies are cool. Lately I’ve been sewing fabric diapers for my friends’ babies. I’ve also made curtains and pillows for our house, as well as recovered chairs.”
A member of the Iowa Hawkeyes 4-H Club, Sara says her favorite project areas were horticulture and livestock. Her mom was the club’s leader. Now Sara, her mom, and Sara’s sister-in-law are all club co-leaders.
“Goat numbers are increasing as a 4-H project area today, but when I was a 4-H member, there wasn’t a goat category,” explains Sara. “I entered my goat in the pet category and was thrilled to take home Reserve Grand Champion Pet as a 5th grader.”
While Sara has raised goats since she was a youngster, it was during college she met Butch Sowers from Nevada that really fueled her passion for dairy goats. She spent a year helping show goats for several families and was then gifted a doe. That got her start, and now she enjoys showing at the Iowa Dairy Goat Association’s show and at the Iowa State Fair.
“We’re trying to keep our goat numbers to a level that allows us to make the best use of their milk. My mom makes cheese, and we’ve made ice cream for our own enjoyment. We also make soaps that we sell,” says Sara.
Before selling her soaps, Sara did a lot of research online. She found a cold process but the soap had to sit for six weeks. Then she found a crockpot recipe that allows you to use that soap the next day. She said it was intimidating to first calculate the correct proportion of lye to milk and oils. She also had to learn how to regulate the temperature to keep the soap the desired color.
The Amazing Grace Milk Shoppe soaps are all unscented, which is especially good news for people with allergies and sensitive skin. The only fragrance comes from additives including milk, honey and oatmeal. Goat soap has been shown to help people with acne, eczema and psoriasis. Plus, the natural glycerin in this soap keeps one’s skin moisturized and nourished.
“I wanted a meaningful name for my soap. One day I was listening to the radio and heard “Amazing Grace” playing. Whenever I hear that song, I think of my mom because it’s her favorite,” says Sara. “Moms are just so special, and my mom has always been so supportive. So I decided ‘Amazing Grace’ would be the perfect name and then I added ‘milk shoppe’.”
With more than 30 varieties, you’ll find everything from mini to giant pumpkins at Enchanted Acres in Sheffield.
Nothing compares to tomatoes or watermelon ripened on the vine. Baked apples and pumpkin butter taste better when made from scratch, using locally grown products. Fresh baked bread, rolls and muffins don’t even need butter to make them taste better.
Get a taste of wholesome goodness for yourself! Franklin County Iowa is hosting its 2nd Annual Fresh on the Farm event, Sunday, Sept. 28, from noon to 6 PM. Sample homegrown foods as you ramble across the county side, stopping at these three host farms: Enchanted Acres, Carlson Learning Tree Lodge and Koenigs Acres.
“Fresh on the Farm is a series of free, on- farm tours that provide the public an opportunity to meet local farmers, learn about their farms, sample the foods they grow and purchase their products,” says Jan Libby, coordinator, Healthy Harvest of North Iowa. “Each farm will have products for sale, so visitors are encouraged to pack a cooler and shop along the route.”
Consumers are invited to shop the route in any order they please as this is a “come and go” event. Each host site will feature additional local producers:
Carlson Tree Farm, 867 130th Street, Hampton. Dennis and Cathy Carlson owners.Sample and buy fresh chickens, eggs, aronia berries, grilled goat and bison meat. Try whole wheat buns and flour made from Carlson’s homegrown wheat. Talk to an ostrich grower about how healthy the meat is. Buy and sample fresh in season vegetables and fruit with another local grower. Ask about their CSA gardens. View the tree farm and Learning Tree Lodge. There will baby goats for the kids to pet and whether goats for sale. Be sure to buy Cathy’s fresh, delicious sugar cookies!
Enchanted Acres, 1017 250th Street, Sheffield. Shannon Latham, owner.Enchanted Acres creates magical experiences for the whole family! Enjoy our entertaining goats, rabbits and chickens. Our playground offers endless entertainment. Crunch through the leaves as you walk through trails in our woods. Most of all, be sure to pick your own pumpkins! More than 30 varieties of specialty pumpkins were planted this spring. Pumpkin decorating classes will be offered. Plus, winemakers from Train Wreck Winery will be on hand to offer samples. We’ll also be featuring HenCliff Honey. You’ll have the opportunity to sample and buy bread, dip mixes, homemade jams plus fresh pumpkin butter and apple butter. We’ll also offer an array of fresh produce for sale including apples, spaghetti squash and various baking squashes. Be sure to reserve your locally farm-raised chickens, which will be ready in about 4 weeks.
Koenig’s Acres, 1510 110th Street, Hampton. Matt and Karen Koenig, owners.Check out what Matt intends to raise in the stock tanks. Find out which farmers markets Karen attends. Tour the gardens and sample the Koenigs’ produce. Townsend Winery will also be on-site with samples and wine to purchase. Emily Pfaltzgraf will have bison meat to sample and buy. There will also be fresh chickens, honey, jam, and in-season produce for sale. Be sure to ask about Karen’s CSA and how you can be part of it!
“Fresh on the Farm in Franklin County” is sponsored in part by Healthy Harvest of North Iowa, Iowa State University Extension and Franklin County Tourism.
After eating your way around the county and buying fresh produce, you might be feeling adventurous enough to try some new recipes. My new favorite lunch recipe is the Apple Orchard Panini from the Iowa Girl Eats blog. I make it with my homemade apple butter and top it with Provolone since there’s not a Trader Joe’s nearby.
Today I’m going to share with you another fittingly fall, one-dish recipe that my friend Sue made when we visited her family. (She served it with the best Wheat Blueberry Bread.) What’s your favorite way to enjoy fall flavors? I’d love it if you’d share a recipe with me, too!
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