After surviving several spring snow storms, many Midwesterners are eager for warmer temperatures to bring with it blooming tulips and song birds. It makes me long to “defy Mother Nature” by setting a beautiful table with a cheerful, yellow bunny jacquard tablecloth accented with a centerpiece that Better Homes and Gardens claims is easy to create at home.
Someday I will try my hand at making one of the beautiful table arrangements that I’ve pinned on my “Easter board” on Pinterest! In the meantime, I’ll try something a little more “kid friendly.”
Yesterday I mixed up a batch of Bunny Bait as snacks for my Girl Scout meeting. They loved it! Actually, kids of all ages can enjoy this sweet treat. Just think how it exciting it could be for little kids to set out “bunny bait” the night before Easter in hope of enticing the Easter Bunny to stop by and fill their baskets with goodies. This recipe is so quick and easy that even toddlers could help by pouring in some ingredients like pretzel sticks, M&M candies or pastel marshmallows.
Making seasonal recipes and crafts is something that I’ve enjoyed since my childhood. Tomorrow I’m looking forward to trying a Pinterest-inspired idea to dye hard boiled eggs for Fancy Edible Deviled Eggs. I can’t wait to see the look on my relatives’ faces when they first see my egg tray at Sunday’s family potluck. 🙂 I’m not sure which they’ll be more disappointed about: the fact that I brought colored eggs or the fact that I didn’t bring my “signature” asparagus casserole.
Today I’ll share the asparagus casserole recipe with on TheFieldPosition.com. Like most tried and true recipes, this one game from a church cookbook. I’m also including links to some of my favorite brunch recipes in case you’re looking for new ideas, too.
Everly is best known for its cattlefeeders, but Keith and Joyce Kruse are proud to produce pork in this Northwest Iowa farming town with a population of approximately 600. Keith started farming by the neighboring town of Royal in 1976; Joyce joined the partnership in 1981 after the two married. This husband-wife team raises corn, soybeans, oats and are part owners of a farrowing unit.
Farming has been a tradition in the Kruse family for generations. The “home farm” located southwest of Royal, has been in the family for 118 years and is still home to Keith’s parents.
Keith and Joyce’s kids have fond memories of playing catch with their dad while waiting for the bus to come pick them up for school. They learned how to accept responsibility by growing crops and caring for livestock. Both kids showed pigs at the Clay County Fair through 4-H and FFA. They learned how to accept responsibility and work with others by growing crops and caring for livestock. Many family trips were anticipated while riding on the bean bar the night before leaving on vacation!
“We feel blessed to have raised our kids on a farm,” says Joyce. “Farming gives us the freedom to set our own hours, which was a real benefit when we were juggling farming with kids’ activities. Many nights, after coming home from the kids’ ballgames and track meets, Keith would head outside to care for the pigs or climb back in the combine. Now we appreciate the flexibility to be active in our church and farm organizations and spend time with our family.”
The Kruse’s 27-year-old son, Javan, graduated from Iowa State University and joined the family’s farming operation in 2007. He and his new bride, Danielle, live nearby. Danielle graduated from Northwestern and Mercy College of Health Sciences and works as a sonographer at the Orange City hospital. The Kruse’s 23-year-old daughter, Alecia, also graduated from Iowa State University. Although Alecia lives in Des Moines where she works in accounting and human resources for Garner Printing, she still tries to make it home every fall to run the combine on the weekends.
Family, faith, friends and farming are the heart strings that bind the Kruse family. In addition to farming full time, Keith and Joyce serve on the Clay County Pork Producers board. The Clay County Fair is an extremely busy one for them. Keith and Joyce help run The Iowa Chop Shop restaurant, volunteer in the 4-H building and give tours to 3rd and 4th graders through Ag-Citing, a program to educate and excite students about agriculture and its importance to individuals, communities, and our state.
In their spare time, Keith and Joyce enjoy cheering for the Iowa State Cyclones and the Minnesota Twins. They also enjoy traveling and say their most memorable trip by far was to Ireland for a visit while their daughter was studying abroad there. They also enjoy gardening and are eagerly awaiting the spring planting season.
In anticipation of May Strawberry Month, today Joyce is sharing one of their family’s favorite recipes for Strawberry Crunch Cake. And like any dedicated pork producer, they look for opportunities to promote their products. Joyce is also sharing a recipe for shredded pork loin, which she made for Alecia’s high school graduation party. This recipe was such a hit that she hasn’t bothered trying another one. Try it and see what you think. I, for one, am certainly looking forward to giving it a personal taste-test!
Shredded Savory Pork
This well-seasoned pork filling is used to prepare tacos or hearty sandwiches.
Hamburger buns or Kaiser rolls, split and toasted (optional)
Directions:
Trim far from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and red pepper; rub into the meat. Please meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325° over for 2 ½ to 3 hours or until very tender.
Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. When meat is cool enough to handle, shred it using 2 forks to pull through it in opposite directions. Stir in ¼ cup of the reserved cooking liquid to use as taco filling or stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring frequently, and serve on toasted buns.
Crock-Pot Directions: Prepare meat as told to in Step 1 above. Place meat in a 3½ to 5-quart crock-pot; add beef broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Continue as left.
As North Central Iowans were digging out from the 10 inches of snow on Monday morning, I couldn’t help but notice the irony. You see Monday was the start of our kids’ Spring Break, but it felt more like Winter Break!
This time last year, however, our family was hoping for fresh powder as we loaded our SUV and headed to Lutsen, Minnesota. We were looking forward to meeting friends for a few days in the Caribou Highlands where we could literally ski out the back of our rented condo and catch a gondola to the slopes.
Each morning we hit the trails early and were able to enjoy two or three hours of ski time before warm temperatures turned the slopes into slop; conditions were better suited for building snowmen and tossing snowballs than boarding or skiing.
On the third day, we totally abandoned our skiing plans and took a hike. The sun shined brightly overhead, and temperatures reached the low 70s. Conditions were nearly ideal for a 2.25-mile trek to the top of Lookout Mountain in the beautiful Cascade River State Park. Although melting snow made for muddy trails – and we hadn’t really packed gear fit for this expedition– the view from the top was worth it!
Lutsen ranks as one of my favorite family vacation spots. I know our experience was enhanced because of the company we kept. Our family has fond memories of playing board games and eating at Sven & Ole’s Pizza in Grand Marais with the Luchsinger family.
It’s funny how we often associate good memories with good food… That’s why I headed to the kitchen when my heart was yearning for northern Minnesota. This week I literally got a taste of the North Shore, using the wild rice and maple syrup that I had purchased during our visit there. I also served homemade bread topped with strawberry rhubarb jam, which I had purchased in Grand Marais. Today I’m sharing not only sharing my North Shore menu, but I’m sharing my recipes on TheFieldPosition.com. I hope you enjoy this meal as much as my family did!
What’s your favorite family vacation spot? I’d love it if you’d share a related recipe with me at shannonl@lathamseeds.com.
Æbelskivers Give 4-H Cooking Club a Taste of County History
Whether admiring the boat-shaped ceiling of Nazareth Lutheran Church in Coulter, walking through St. John’s cemetery in rural Coulter or visiting the historic Harriman-Nielsen house in Hampton, the community’s Danish heritage is apparent.
Danish heritage is also celebrated annually when local churches host an annual Æbelskiver Dinner. Æbelskivers are traditional Danish pancakes in a distinctive shape of a sphere. When translated from Danish to English, æbelskiver literally means “apple sliced.” Traditionally, a very thin slice of raw apple is pressed into the dough. Fillings also may include jam or small fruits like raisins or blueberries. After it’s baked to golden brown perfection, æbelskiver may be topped with apple sauce, baked apples, syrup, jam, brown sugar or powdered sugar.
4-H Kitchen Krew
Last Sunday members of the Kitchen Krew 4-H Club got a taste of county history during a field trip to St. John Lutheran Church in Coulter, Iowa, to see first-hand how aebelskivers are made. While the Krew didn’t actually make æbelskives that day, club members are used to making their own meeting treats. About 10 members, including my daughter, meet monthly after school at the Methodist church in Hampton.
Designed to teach life skills for members in fourth through eighth grades, the Kitchen Krew is in its second year. The mother-in-law / daughter team of Pat and Michelle Sackville decided to start the club due to Emma Sackville’s interest in spending time in the kitchen with her friends.
Each club meeting focuses on specific skills needed for contestant in the “Cook This!” youth culinary competition:
Cutting, chopping
Braising, broiling
Grating, peeling, blending
Club leaders introduce tools needed and demonstrate the skills. Then club members are given as homework assignment, which involves practicing that skill at home. Roll call for the next club meeting includes each member reporting on how they practiced a given cooking skill at home. Members shared what worked well for them in the kitchen and what they learned from their experience.
Part of the “Cook This!” challenge involves a three-minute presentation, so Kitchen Krew members practice their communication skills monthly. In addition to gaining cooking skills, they talk about balanced diets and portion control.
Whenever I travel, this is usually my mantra: “It’s always good to go away but it’s always better to come back home.”
I love traveling to new places, trying new foods and seeing the sites. Usually, I get homesick after just three or four days away. This week, however, I couldn’t get enough of the sites or of the food in San Diego!
Take a look at today’s featured recipes shared by House of Blues San Diego Award-Winning Chef Aarón Sánchez and you’ll get a flavor of what this unique Californian city has to offer: Mexican-, Italian-, Asian- and Delta-inspired cuisine just to name a few.
Tuesday evening a group of about 40 dealers and customers of Latham Hi‑Tech Seeds had the pleasure of enjoying the House of Blue’s special creations, including a Rock & Roll Dessert Buffet. I have to admit that the mac ‘n cheese was my fave. (Seriously, I’ve never had mac done like this! It was sooo worth the calories.)
Another special treat on Tuesday was a behind-the-scenes tour of the Concert Hall and green rooms. I couldn’t help but feel somewhat giddy, knowing I was standing on the very stage where artists like Selena Gomez, Jonas Brothers, One Direction, Britney Spears and Katy Perry performed sold-out shows. (Even my two tweens were impressed!)
The House of Blues was certainly a highlight of our getaway to San Diego, which promises to the city where “happiness is calling,” and it didn’t disappoint! I’ll be the first to tell you that I’m not a City Girl, but San Diego doesn’t feel like a big city. There are plenty of things to see and do outdoors from viewing Harbor Seals in La Jolla and walking around Torrey Pines to watching the “Blue Horizons” show at Sea World and visiting the baby panda at the San Diego Zoo.
Other highlights of our trip included a docent-led tour of the U.S.S. Midway, dining along the boardwalk and browsing through shops in Seaport Village. Our group also enjoyed taking a gondola ride through Coronado Bay and feeling the warm sand tickle our toes along Coronado Beach.
A self-guided tour of the Hotel del Coronado makes me long to rent Some Like it Hot, starring Marilyn Monroe. Some folks in our group also visited the Kansas City Barbecue where Top Gun was filmed. Hmm… what could be better snuggling in front of the fire with a bowl of popcorn while watching a video on cold winter’s Friday night in the Midwest? TGIF!
Sunset Hills, Coronado Island, Old Town, Little Italy… this week’s trip to San Diego left me wanting more. You can bet that I’ll be back… and none too soon!
In the meantime, perhaps I’ll savor my warm memories of San Diego as I try these recipes by Chef Sanchez. I’m not sure I can make the Ahi Salad look photo-worthy, but I’m quite certain that I’ll enjoy making (and especially eating!) the Champagne Vinaigrette. ¡Buen provecho!
Whoever said, “You can’t always get what you want,” hasn’t met Michelle Mack of Watertown, South Dakota. The daughter of a Naval officer, Michelle and her brother lived many places throughout their childhood. Michelle dreamed of living in one house, with a big yard, and lots of playmates.
Fast forward a few decades and today Michelle is living her dream along with her husband of 25 years.
The happy couple has lived on the Mack home place since Marc’s father, Lon, retired about 15 years ago. Marc and his brother Leon have owned and operated Mack Farms since 1998, but like most “retired farmers,” Lon is still active with the family’s operation.
Mack Farms grows wheat, corn, soybeans and alfalfa. The family also raise stock cows and finish cattle. Marc takes the most active role with the crop side of their operation, and Leon is more involved with the cattle. They have two full-time employees, Marc’s brother Leroy and Marc’s son Aaron. They also rely on help after school and during breaks from Marc’s third son, Alex, and Leon’s third son, Seth.
Marc and Michelle have 11 children, ranging in age from 25 to 5:
Aleigha, 25, married Jordan Hallberg on the first of February. She graduated from South Dakota State University (SDSU) last December and works for the Clark School District.
Ashlynn, 22, is student teaching in Watertown. She will graduate in May from Mount Marty College. “She has blessed us with two beautiful grandchildren, Mya and Isaac,” says Michelle. Mya is 3½ years old and Isaac is 2.
Austin, 21, is finishing his sophomore year at SDSU where he’s majoring in construction management. He took off a year from college to attend basic training and Advanced Individual Training (A.I.T.) upon joining the National Guard.
Aaron, 20, enrolled at SDSU but decided to instead pursue his passion for farming. He now works full time on the family farm.
Alex, 17, is a high school senior. He plans to attend Lake Area Tech next year agriculture.
Arica, 15, is a sophomore. Michelle says Arica is her right-hand in the home and often cares for her younger siblings.
Aydan, 14, is an 8th grader at Watertown Middle School. He just finished his second wrestling season 15-3.
Aspen, 9, is a fourth grader.
Autumn, 8, is a third grader.
Ava, 7, is a first grader.
Addison, 5, attends pre-K classes.
“I don’t think I was ever on a farm until I met Marc, but I love being able to raise our kids here,” says Michelle, who lived in town and taught preschool before she was married. Now she teaches Religion three days a week at Holy Rosary Catholic School. When she’s not busy teaching or chauffeuring kids to school, sporting events, Girl Scout meetings or 4-H activities, Michelle can be found in the kitchen.
Each family member has a favorite meal, but the one they all agree on is Prime Rib. Today Michelle is sharing that beef recipe, plus recipes for her favorite salad and dessert, with TheFieldPosition.com.
Perfect Prime Rib Roast
1 prime rib roast (any size)
season roast with Spicecraft Prime Steak & Beefburger Seasoning
Place roast, uncovered, in a 375° oven. Leave the oven on for 1 hour only. Turn off the over but DO NOT open the oven door under any circumstances!!! Leave in for 2-3 hours. Before serving, turn oven to 300°. Cook an additional 45 minutes for rare, 50 minutes for medium, or 55 minutes for well done. Take meat out immediately as it will continue to cook. Enjoy!
Cherry Pie Bars
Cream:
1 cup butter
1½ cups sugar
4 eggs
½ teaspoon salt
½ teaspoon vanilla
½ teaspoon almond extract
Blend:
1½ teaspoons baking powder
3 cups flour
Additional Directions:
Add dry ingredients to the creamed mixture.
Spread 2/3 of this mixture in a greased 11×15 pan.
Spoon one can of cherry pie filling over mixture in
Then spread (spoon) remaining dough randomly over the top
Bake at 350° for 20 minutes.
After the bars cook, drizzle them with this icing:
½ cup melted butter
2 teaspoons vanilla
1½ to 2 cups powdered sugar
COOK’S NOTE: Mix all three ingredients together. If icing is too thick, add a bit of Half & Half or milk to thin it. My kids love these!
Name a holiday or a special occasion and chances are, Kourtney Determan can bake a cupcake that’s perfectly fitting for the occasion. She’s been baking people happy since she was 8 years old and completed a 4-H cooking project. Her mom, Barb Determan, served as club leader for the Early Achievers 4-H club in Sac County, and the tradition continues. Today Kourtney helps her mom lead the 4-H club, and she’s still crazy about cupcakes.
A senior at Iowa State University majoring in ag communications, Kourtney has literally made friends and raised money with her baking talents. Her homemade cupcakes and cookies have helped raise money for ISU’s Relay for Life cancer research fundraiser, and co-eds who have helped shovel snow have been rewarded with sweet treats.
“I wanted to thank the fraternity guys who helped shovel snow and ice away from our (sorority) house, so I baked them some of my family’s famous chocolate cookies,” says Kourtney in a recent Farm News article. “The guys were so thankful, and it’s the first time it clicked with me that homemade food is a big deal.”
Kourtney’s friends have compared her to the top competitors on the Food Network’s “Cupcake Wars.” Now you can be the judge! Follow Kourtney’s “Cupcake Galore” board on Pinterest. Then try your own hand at baking someone happy!
Since Valentine’s Day was just yesterday, I couldn’t help but notice all of the ideas Kourtney has filed on Pinterest: recipes for Sweetheart Cupcakes, tips to making heart-shaped cupcakes, ideas to make heart-filled cupcakes with fresh strawberries, Red Velvet cupcakes, cupcake bouquets, and the list goes on! I’m looking forward to trying S’more Cupcakes. You can bet I’ll also try her trick for “edible glitter” at an upcoming Girl Scout meeting. The hardest part will be deciding which recipe to try first!
Today on TheFieldPosition.com, we’re featuring one of the recipes Kourtney has pinned for Cherry Pie Dark Chocolate Cupcakes. Bake up a batch of these in honor of President’s Day on Monday, Feb. 18, and George Washington’s birthday on Friday, Feb. 22.
Also feel free to share your own cupcake recipes with us. You can post them to our Latham Seeds’ Facebook page or e-mail them to me at shannonl@lathamseeds.com.
4-H Brought This Couple Together and Binds Their Family
Jon Suntken and Tami Pralle’s shared passion for 4-H brought them together in 1979 when they were selected to serve on the Franklin County 4-H Council. Nearly 30 years later, they’re still preparing for the annual county fair and trekking to the Iowa State Fair.
“All of our children began showing bucket calves at the Franklin County Fair when they turned 5, and it’ something we did for 17 consecutive years,” says Tami. “This helped them develop a passion for showing and judging livestock. Our boys also have been involved in woodworking. Both of our boys entered the Franklin County Fair livestock judging contest in 4th grade, and two years ago they were on a team that placed second in the state for 4-H Livestock Judging. The girls have been involved in Food & Nutrition, Sewing, Clothing, Clothing Selection, Challenge, Working Exhibits, Photography, Needle Arts, as well as showing sheep and cattle.
4-H teaches and allows our children to experience many things that are important in life: work ethic, responsibility, how to start and finish projects, character development, meeting new people, public speaking, helping others and developing new friendships.”
The Sunktens have four children. Their 23-year-old daughter, Katelyn, is married to Ryan Borcherding. They live in Davenport where Katelyn is a teacher’s assistant at a daycare, and Ryan is employed with John Deere Information Systems as a Dealer Advisor. Oldest son Kellen, 19, is a freshman at Iowa State University, with a major in Ag Studies and a minor in Animal Science. He’s a member of Alpha Gamma Rho fraternity, serves on the ISU Freshman Council and is a member of the Veisha Tournaments Committee. Kendrick, 16, is a sophomore at Hampton-Dumont Community High School. He’s involved in football, wrestling, track, 4-H, FFA and RCYF at church. Kirsten, 11, is a fifth grader at Hampton-Dumont Community Middle School. She is involved in basketball, softball, band, 4-H, and dance.
“We enjoy raising our children on a farm,” says Tami. “They have the freedom to play in wide, open spaces. They learn to get along while playing and working with their siblings. They learn responsibility from doing chores. They get to experience nature and gain an appreciation for God’s creation through the birthing of animals, as well as smelling fresh cut hay, silage and fresh tilled soil in the spring.”
The family resides on the Sunkten home farm, which will be recognized in 2013 as a Century Farm. Jon started farming full-time upon graduating from high school and worked winters for 12 years at Latham Hi‑Tech Seeds. Their diversified operation includes corn and soybeans plus a cow-calf herd and a custom hog finishing operation. For the past 16 years, he and Tami have worked side-by-side with the crops and livestock. They’re proud their children also are actively involved in the day-to-day operations.
Livestock judging helped the boy develop confidence when selecting their own calves, says Tami. They spend a lot of time researching genetics and sale cattle. They A.I. their own cows, and recently started doing embryo transfers to improve cattle genetics. All of the Suntken kids wash, clip, fit and groom their own cattle. In 2012, they were able to sell some of the calves they produced to other 4-H members.
Today Kirsten helps promote Iowa beef by sharing with us one of her favorite recipes for pot roast in a crock pot. Tami also shares a recipe for grape salad with an Irish twist.
Pot Roast in the Crock-Pot
Ingredients:
3-4 lb. boneless chuck roast (lean)
1/2 cup flour
1 pkg. dry brown gravy mix
1 pkg. onion soup mix
2 cups ginger ale
Directions:
Put flour in a Ziploc bag, add meat and shake.
Put floured meat in a crockpot, keeping the extra flour in the bag.
Next add the package of gravy mix and the onion soup t to the remaining flour; shake together.
Pour the flour mixture into a batter bowl and add the 2 cups of ginger ale; pour all over meat in crockpot. Cook on low for 8 hours.