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Latham Hi‑Tech Seeds

Resolution #2: Healthy Cooking
Guest blog post by Rebecca Ramage, Wildtree consultant

I want you excited to make an easy change in how you cook, and I want to dispel the myth that healthy food has to be over-priced and difficult to make.

So let’s start with “Why bother?” Well, quite simply, we are the unhealthiest group on the planet! Thirty percent of American kids are overweight, and 50% of our kids will be diagnosed with adult onset diabetes. This is the first generation of kids to have a shorter life expectancy than their parents.

Adults are not faring any better… 90% of Americans have one or more of the following: high blood pressure, high cholesterol, high blood sugar, or are overweight – 90%! Why? The biggest reason is the food we eat. Virtually everything in the grocery store is full of sugars, hydrogenated oils, super high levels of sodium, preservatives, chemicals and dyes. If you do a google search, you’ll find dozens of studies that clearly show these foods are the biggest cause of our health problems.

With a few easy tricks, you can resolve to cook and eat healthier in 2013:
1. Shop the perimeter of the grocery store. Fresh produce, dairy and meats are found in the outside aisles. These items are less expensive than the processed, pre-packaged foods plus they are all natural and don’t contain added sugars and hydrogenated fats. Most Americans then shop the center of the grocery store for mixes and ingredients. Instead, I get these things from Wildtree. Wildtree is an all-natural, organic food company that offers everything from appetizers to desserts and everything in between. Wildtree^® products have no MSGs, no preservatives, no chemicals, no dyes and are nut free with low-to no levels of sodium and sugar Wildtree also offers Gluten Free products.
2. Use Grapeseed Oil, the “Miracle Frying Oil.” While grapeseed oil is healthy, I love its cooking properties. The flash point is 420°, so you won’t burn the oil. And the infusions are fabulous! Pop popcorn in the butter oil. Sauté veggies in the garlic oil. Brush meats with the hickory oil before grilling. Use the basil pesto oil on pasta salad or drizzle it on steamed veggies. These oils are the biggest reason why my food tastes good.
3. Plan your meals in advance. According to Consumer Reports, Americans who don’t menu plan throw away $20 for every $100 spent by buying things that go unused. Who wants to take $20 out of their wallet and throw it directly in the waste can? That’s why I menu plan with Freezer Meals! This saves me time and money, plus gives me a peace of mind knowing that I have a healthy and delicious meal ready for my family.
Freezer Meals

There are more than 90 Wildtree Freezer Meal Recipes, so I shop in bulk or buy protein when it’s on sale. Then I prep all my meals at one time and freeze them until I need them. You can even host a “freezing party,” so you and your friends go home with 10 meals (4-6 adult portions) or 20 meals (for smaller families) that are freezer-ready. It’s fast, fun and social!

Check out this YouTube video to see how simple it is to make freezer meals. For more information on prepping healthy meals, feel free to contact me at Rjv1129@yahoo.com or 727-612-9915.
Larry Sailer, Musings of a Pig Farmer

January 3, 2013

General, Recipes
Latham Hi‑Tech Seeds

Ring in the New Year with Family Traditions
Have you made New Year’s traditions?

My boyfriend, Spenser Gruis, and I have a few traditions we enjoy each New Year. For the past 5 years, we have spent New Year’s Eve with his parents, Scott and Cheryl Gruis. The Gruis family works hard at their family-owned towing company. When we actually get the chance to sit down all together for a nice meal, we want to take full advantage of it!

That’s why, during the afternoon of each New Year’s Eve, Cheryl and I drive 30 minutes to Mason City where we wait about 3 hours outside the infamous Northwestern Steakhouse. Northwestern Steakhouse is one of Mason City’s hidden treasures. Established in 1920, it sits on the very most northern edge of Mason City nuzzled between the baseball fields where many citizens spend their summers playing ball. When the steakhouse opens at 5 p.m., it’s a mad rush to get a table.

New Year’s Day is another afternoon filled with fun, family, friends and food – of course! Spenser and I travel to the American Legion in St. Ansgar, Iowa, for Vegetable Beef Soup and pull tabs. Every year we sit in the exact same spot with the exact same people. Spenser has been doing this ever since he can remember, and I can’t help but call it a tradition myself.

The whole day is dedicated to help raise money for the American Legion. The St. Ansgar community comes together, young and old. We eat warm soup, pull some tabs and register for the annual drawing. Last year I won $25! I thought it was the greatest thing.

It’s become a tradition that none of us would miss for anything! What better way to ring in the New Year than with family? No matter who your family consists of, holiday traditions are important. Traditions give family a reason to stay close by spending time together. And, in my book, it doesn’t get much better than that!

Vegetable Beef Soup

Ingredients
- 1 boneless beef chuck roast (2-½ to 3 pounds)
- 4 quarts water
- 1 cup medium pearl barley
- 1-½ cups chopped onion
- 1-1/2 cups chopped celery
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 1½ cups chopped carrots
- 1 package (16 ounces) frozen mixed vegetables
- ¼ cup minced fresh parsley
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic salt
Directions
1. Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
2. Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Yield: 18-20 servings (6 quarts).
Larry Sailer, Musings of a Pig Farmer

December 28, 2012

Beef, General, Recipes
Latham Hi‑Tech Seeds

Have Your Dessert and Eat It, Too

Jon and Lesley Braun.

Colder temperatures and snow fall bring new challenges to the Midwest, but this South Dakota family says the changing of the seasons makes farming all the more interesting.

“We really enjoy farming because it offers interesting challenges each and every day,” says Jon Braun, who farms with his wife, Lesley, and his brother, Tim, just west of Aberdeen, SD. Their family farming operation consists of corn, soybeans, wheat and alfalfa plus 300 head of stock cows.

Farm duties are shared, with each family member focusing on a particular area. Jon is responsible for making the crop decisions while Tim focuses on the livestock. Lesley manages a feeder pig unit plus takes care of the horses, goats, chickens and dogs. Their children help wherever it’s needed and are especially involved during planting and harvest or when the cattle need to be corralled.

“It’s a rewarding career. Plus, farming offers a level of flexibility that a normal 9 to 5 job wouldn’t,” adds Lesley. “This flexibility has allowed us the opportunity to see our children participate in sports and other activities.”

Cody Braun, Latham ASM

Lesley is often in the barn by 4 a.m. and home by 12:30 or 1:00 p.m., which has allowed her to attend school and community activities. Since Jon and Lesley have three very active children, there have been many schedules to coordinate. Cody Braun, 25, is an area sales manager with Latham Hi‑Tech Seeds in Aberdeen. He is engaged to Samantha Shannon, a service coordinator with Birth to Three, a state-run program that assists children with special needs. Kyle Braun, 23, is a senior at Dakota State University in Madison, SD, where he’s majoring in physical education / coaching and playing baseball for DSU. Kaylee Braun, 13, is an eighth grader at Ipswich High School where she’s involved in volleyball, basketball, softball, and track. She serves as secretary for her local 4-H club and is a member of the 4-H expansion committee. In her free time, Kaylee enjoys training horses and competing in barrels and poles in rodeos.

“Raising our children on a farm has taught them a lot about responsibility and hard work,” says Lesley. “It also gives them a chance to experience a variety of activities.”

This holiday season, after the livestock is fed, the Brauns will look forward to celebrating with family, friends – and food, of course! Their celebration just wouldn’t be the same without Leslie’s signature Cookie Salad. Today she’s sharing it on TheFieldPosition.com.

P.S. Set tradition aside and treat Santa to some Cookie Salad this year! It sounds like something even the elves would enjoy. 😉

Team Latham

December 21, 2012

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Keeping Christmas Meaningful on the Banks of Squaw Creek
Katie Olthoff

The Olthoff’s, from Stanhope, Iowa, are busy from sun-up to son-down. Caring for 60,000 turkeys and two little boys keep Bart and Katie busy.

The Olthoff’s have been raising turkeys for about 3½ years in their five new, tunnel ventilated turkey barns. Bart grew up on a turkey farm, so he jumped at the opportunity to build his own farm. He is able to raise 6 flocks of 20,000 birds annually, and has up to 3 flocks at a time.

Managing that much livestock is no easy task, but Bart has proven time and time again that he is up to the challenge. “Bart always puts the turkeys first, even if it’s inconvenient or uncomfortable for him,” says wife, Katie. “That might seem normal to those who grew up on a farm, but I’m new to the livestock world. I’m constantly amazed by his dedication to our birds.”

While Bart works hard with the turkeys, Katie spends most of her time with their two sons, Adam, 4½, and Isaac, who’s almost 2. Because Bart’s schedule can be pretty demanding and doesn’t include vacation time or holidays off, Katie has made a conscious effort to make the holidays less stressful for their family. Her holiday motto is, “Keep it Simple, Make it Meaningful.”

Katie has written the Squaw Creek Survival Guide for Christmas with Kids, and today she’s sharing a few of her favorite tips:
1. Bedtime books, the gift that keeps on giving. Instead of taking part in the popular “Elf on the Shelf” routine, Katie wraps 25 Christmas books. Every night, Adam opens one to read. Click here for a list of great books for farm kids or to teach kids about the farm.
2. Olthoff boys
  
  Pack the Protein. Katie has learned that family gatherings are more enjoyable for everyone if she brings foods that her kids are sure to like. “If all they eat is sugared treats, my kids will get crabby,” says Katie, who’s been known to serve up peanut butter sandwiches on a platter at family gatherings.
3. Keep the Yums Yums Simple. Although Katie has a wonderful recipe for roll out cookies with sour cream, she relies on Betty Crocker to simplify holiday baking with her boys. Click here for Katie’s beautifully photographed step-by-step process of baking with kids.
For more tips on Surviving Christmas with Kids. check out Katie’s blog at www.onthebanksofsquawcreek.com. You’ll also find more information about Squaw Creek Farms, including several recipes for turkey.

“Slow Cooker Turkey Breast” is just a sample of the quick, easy and delicious recipes featured on Katie’s site. Also be sure to check out Katie’s featured section, Ground Turkey Tuesday, for more delicious recipes.
Team Latham

December 14, 2012

General, Poultry, Recipes
Latham Hi‑Tech Seeds

Avocation Makes Every Season One to Treasure
Committed… is the single word that might best describe Latham® customer Dennis Morgan of Ogden, Iowa. He’s a husband, father, grandfather classic organist, crop farmer, Christmas tree farmer, gardener, carpenter and carver. He also loves to cook.

“I love to farm. I love to sing. I love to play the pipe organ. I’ve combined all of these things into life, so there’s always a season to enjoy,” he says with a smile.

Playing organ has been 47-year commitment for this Boone County native. Dennis has served as a church organist from the time he was 16 years old. He played in Ogden for 36 years and has been playing in Perry for the past 12 years. Through the years, he’s played for almost 4,000 funerals and 1,500 weddings.

“I’ve played for classmates, then my classmates’ children and now for my classmates’ children’s children.”

Dennis actively served as church organist even while attending Iowa State University. He drove home from Ames on Wednesday nights for choir practice and then again on Sunday to play for the church service. He also pursued his love of singing with voice training that led to a spot in the Iowa All-State Chorus through the high school vocal music department.

Not only has Dennis been committed to music, but he was committed to farming and to earning his degree. He helped his father on the farm from planting through harvest, which left only the winter quarter open to attend college classes. As a result, it took seven years for Dennis to earn his Bachelors of Science degree in Farm Operations but he did it!

“You can always make time to pursue your dreams and your passions,” says Dennis, who met his wife, Linda, when she was traveling as a contemporary Christian singer and performed in his community. Linda’s parents were caretakers for the Assembly of God campgrounds, just outside Ogden, for 25 years.

After they were married, both Dennis and Linda helped cook on weekends for 50 to 500 guests. A quaint, gingerbread-esque cottage that used to be housed on the campgrounds has a place today on the Morgan’s farm. Linda used to teach piano lessons there, but she now works as a contractor for various organizations.

In addition to serving his community, Dennis served his country. He retired in 2009 with 20 years of service in the Iowa National Guard. Today his son, Paul, and daughter-in-law Heather continue to serve. Paul also farms with Dennis, and he and Heather are the proud parents of daughter Mia.

The Morgan’s oldest son, Luke, and their daughter, Anna, both help make wreaths during the Christmas season. Anna is married to Matt Haub and they have three sons: Carter, Gabriel, and Christian. Newlywed Luke and his wife, Tiffany, live in Boone. They’re expecting a child in June and have a son, Ben.

In the midst of raising their family and following their varied career paths, Dennis and Linda managed to plant Christmas trees. Their first trees were planted in 1985.

Tending a Christmas tree farm takes lots of time and energy. It takes five to six years for a tree to reach 5 to 6 feet in height. Seedlings are planted March and April. Trees are trimmed in June and July before new growth hardens; then tree farms are open for tagging and sales in early winter. The Morgan Tree Farm is open daily from Black Friday through Christmas Eve, from daylight to dark.

Wreaths were added to the Morgans’ product lineup in 1995 and have gained in popularity each year. Dennis says they like to have 30 to 40 wreaths available when the tree farm opens from the season, so making and decorating wreaths has become a Thanksgiving Day tradition for family members who come to their farm for a turkey dinner.

The opportunity to watch other families enjoy their own traditions has been a high point of his Christmas tree farm, says Dennis. Many of the same families come to his farm, year after year.

“It’s fun to watch the kids grow. Some people started coming when they were 2 or 3 years old and now bring their children to the farm. Some parents, who brought their young children with them to pick out fresh trees, are now bringing their grandchildren to the farm. I really enjoy seeing families take their annual photos in ‘the spot’ or hear about their traditions like making ornaments by cutting off the bottom of the trunk and burning in the year.”

One Christmas tradition the Morgan’s enjoy is making suet pudding. Dennis says the tradition began when he was a child. He “learned all the tricks of the trade” from his grandmothers, one of whom was German and the other who was Swedish.

“My grandmothers were naturalists before there was a name for it,” says Dennis. “They made the most of their natural resources by canning and cooking from scratch. All I wanted when they passed away was their recipe boxes, and I got them!”

Straight from one of those recipe boxes, today Dennis is sharing a time-tested recipe for Christmas Suet Pudding. He’s also sharing a recipe for Sloppy Joes that Santa himself taste-tested last weekend when he visited the Morgan Tree Farm to take photos with children and families.

Guten Appetit! Smaklig måltid!

FFA Barbecue

Ingredients:
- 1 pound hamburger
- 1½ T brown sugar
- ¼ c. chopped onion
- ½ c. ketchup
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
- ½ tsp. pepper
- 1 T. vinegar
- 1 tsp. chili powder
Directions:
1. Brown hamburger with onion and add the rest of ingredients. Serve on buns. Recipe multiplied five times will serve 20-25 people.
Sara Mohr was the photographer and she put us in touch with the Santa. Santa had the most authentic looking reindeer. When I looked out the reindeer, I would’ve sworn they were real!

COOK’S TIP: Don’t chintz on the ingredients! This recipe is delicious just as it’s written. Last Saturday Santa Clause visited our tree farm to take photos with families, so we treated him to these maid-rites for lunch. He said, “What would it take to get this recipe?” We sent him home with a copy of it to share with Mrs. C.
Team Latham

December 7, 2012

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Make the Most of “Leftover” Turkey
On the day after Thanksgiving, the last thing on people’s minds is turkey. Ask your family what they want for supper and – if they’re anything like mine – they’ll tell you pizza. They might even say tacos, but they’re certainly not going to beg for another bite of turkey! Little do they know…

My personal belief is that no food should be wasted. I’m a freezer queen. Freezer-ready meals make mealtime quicker and easier. Browned beef, stored in freezer bags and stacked neatly in my freezer, cuts down prep time considerably. I’ve been known to put whole chickens in the crock pot just to have cooked chicken freezer-ready for casseroles.

So why not “bag some bird” this holiday? Simply cut up your leftover turkey; measure out 1½- to 2-cup servings; and freeze it for a while. Thanks to the folks at the National Turkey Federation, you’ll have plenty of ideas on how to use that turkey. Check out the NTF’s Top Ten Ways to Use Turkey Leftovers.

Before freezing all of your cooked turkey, you might want set aside just enough to make the dip or soup since they’re perfect “Game Day Foods.” Perhaps you’ll want to make ahead a casserole or let soup simmer in the crock pot while you hang Christmas decorations over the weekend. (That’s my plan, but the tough part is choosing which recipe to make!)

I’ve assembled my own Top 10 List, which includes many recipes we’ve featured on TheFieldPosition.com. In some cases, like “Buffalo Chicken Dip,” I’m suggesting you substitute chicken for turkey. In other cases, I’m linking to some of my favorite turkey recipes from TheFieldPosition. I hope these recipes will make you thankful for the extra turkey in your freezer during such a busy season!

TOP TURKEY RECIPES FROM THEFIELDPOSITION.COM
1. “Buffalo Chicken” Dip
2. Turkey Tortilla Hot Dish
3. Turkey Pot Pie
4. Easy Turkey Salad with a side of French Onion Soup
5. Turkey Reuben
6. Southwestern Turkey Soup
7. Garden “Turkey” Casserole
8. Wild Turkey Casserole (a.k.a. “Wild & Cheesy Chicken Casserole”)
9. White Turkey Chili
10. Fiesta Turkey Chowder
11. Turkey Mandarin Poppy Seed Salad
P.S. Say you’re “cooking once and eating twice.” Call them “do-overs.” Whatever you do, don’t call them leftovers! That’s like calling DDGs byproducts when everyone knows they’re coproducts, right? 😉
Team Latham

November 23, 2012

General, Poultry, Recipes
Latham Hi‑Tech Seeds

Newlyweds Plan Future around Shared Love of Farming
It’s been a whirlwind seven months for Cole Danner. After graduating in May 2012 from Iowa State University (ISU) with a degree in Animal Science, he moved to western Iowa to pursue his true loves: raising cattle, farming and planning a future with Mandy Maurer.

He also recently joined the Latham Hi‑Tech Seeds team as a dealer from Curlew in Pocahontas County.

“I joined Latham because it’s an independent, family-owned company,” says Cole. “There’s a great support team in place, and I really enjoy working with people who have the same values.”

Shared family values and common interests are what brought Cole and Mandy together. The two met at a social event hosted by the Block & Bridle Club at Iowa State. They soon learned they shared interests in raising and showing cattle. Both had been active members of both 4-H and FFA: Mandy showed club calves; and Cole started his herd as a result of his 4-H Beef project.

Cole was also active on the 4-H Livestock Judging Team. He competed in National 4-H Livestock Judging Contest at the National Western Stock Show and also at National FFA Convention. He earned a college scholarship for livestock judging and also a spot on the ISU Livestock Judging Team.

While wedding plans were underway during the summer of 2012, Cole and Mandy were also busy making plans for their future. They remodeled the kitchen of their farm house and are in the process of converting an old farrowing barn into a cattle shed for their SimAngus seed stock operation. Next, Cole plans to put the finishing touches on an office and warehouse space for his growing seed business.

“Farming runs in both of our families, and we feel blessed to farm as a family,” says Mandy. “It’s priceless to work side by side with the ones you love. Cole and I both believe in the future of agriculture and look forward to carrying on our farming traditions.”

Today the Danners are helping promote beef by sharing one of their favorite recipes for Ground Beef Stew, as well as another recipe for Caramel Pecan Bars. It sounds like a winning combination for a chilly, fall evening. Think I’ll mix up a batch now!

Ground Beef Stew

Ingredients:
- 1 pound hamburger, browned and drained
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1/4 tsp. oregano leaves
- 1/4 tsp. basil leaves
- 1/4 tsp. seasoning salt (Lawry’s)
- 1 package of dry onion soup mix (1 envelope)
- 5 cups water
- 1 quart tomato juice
- 1 T. soy sauce
- 1 cup sliced celery
- 1 cup chopped carrots
- 1 T. sugar
- 1 cup frozen peas (add last)
- 1 cup macaroni
Directions:
1. Cook all ingredients (except the peas) until celery and carrots are tender.
2. Then add 1 cup macaroni.
3. Cook until noodles are tender
4. And then add peas.
Team Latham

November 16, 2012

Beef, General, Recipes
Latham Hi‑Tech Seeds

The 3 C’s of Farming: Cyclones, Cows and Children

Tyler and Michelle Sandven are happy to make their home in rural Humboldt, Iowa, where’s plenty of wide, open space for their energetic girls to roam. Their oldest daughter, Sydnie, is 9; Rylie is 8 years old. Their twins, Kylan and Kynlie, are 18 months old.

“We feel fortunate to raise our family on a farm where they’re sure to develop a good work ethic,” says Tyler. “They really enjoy the animals and helping with chores. Our older girls especially enjoy riding in the cab of the tractor while the cattle are being fed. They also like helping bottle feed the calves.”

Having a family who shares his love of agriculture makes this Iowa farmer proud.

“Farming is all I ever wanted to do,” says Tyler, who was raised on a diversified farm in Humboldt County. After graduating from Iowa State University with a degree in Ag Business, he was eager to return to the family’s farming operation.

Together with his dad and his brother, Tyler raises cow-calf pairs and has a feeder to finish cattle operation. The family also feed hogs and raise a few horses, which his father especially enjoys riding. Tyler, on the other hand, prefers to ride something with a motor. In his spare time, he especially enjoys riding motorcycles and snowmobiles. Riding a Harley across the Hawaiian island of Maui is one of Tyler and Michelle’s favorite memories.

Combining is passion for motorcycles with his love of farming are a few of the reasons Tyler enjoys his partnership with Latham Hi‑Tech Seeds.

“I like working with a family-owned business whose owners share a lot of our same values,” says Tyler. “Plus, no one else hosts an annual Freedom of Independence Ride. Latham’s annual “field day on wheels” has become an annual tradition for our family, as well as for some of my customers. While it’s not for everyone, it’s an especially good time for those of us who enjoy riding bikes and taking in the countryside.”

Tyler has been a Latham® dealer for the past six years and appreciates having a solid lineup to sell of corn, soybeans and alfalfa. For the second year in a row, Latham’s LH 5877 VT3 PRO was the Sandven’s top performer. Even in extremely challenging conditions during the 2012 growing season, LH 5877 VT3 PRO produced a whole field average this fall of 190 bushels/acre, corn-on-corn.

While Tyler is high on this hybrid, he also understands the importance of “planting a package.” He encourages farmers to plant a minimum of three or four different Latham® corn or soybean products with a mixture of offensive and defensive traits. He says farmers also will want to mix maturities to reduce your risk.

Tyler will gladly visit with local farmers about the best products for their situations. And if you’re lucky, Michelle might even treat you to a piece of her homemade Pumpkin Roll. Today, just in time for the holidays, she’s sharing her recipe with us on TheFieldPosition.com.

Team Latham

November 9, 2012

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Slow Down this Weekend with Pulled Pork

Beth & Bryce Caple

Although October is officially 4-H Month and National Pork Month, these two are celebrated daily by this Story County farm family. Bryce and Beth Caple of Maxwell have been farming together since they both graduated from Iowa State University and were married in 1994.

“We encouraged our kids to become involved in 4-H because we knew first-hand the benefits of the 4-H program,” says Beth. “The skills they make will be invaluable to their futures, and the friends they make will last a life time.”

Bryce and Beth were both nine-year 4-H members. Bryce’s favorite 4-H project was swine and he especially enjoyed showing at the county and state fairs. He also attended Citizenship Washington Focus as a high school student. As a 4-H volunteer, Bryce has served as swine superintendent at the Story County Fair for about 15 years. He also was in charge of county livestock judging contests for several years.

Beth served three years as the president of her local 4-H Club. She served on the Delaware County Council for two years and also was selected to serve on the Iowa State 4-H Council. She also attended Citizenship Washington Focus and traveled to Switzerland through the International Four-H Youth Exchange (IFYE). Beth’s favorite 4-H project areas were visual arts and foods, plus she enjoyed showing dairy cattle. She continued being involved in the 4-H program as an adult volunteer, serving four years as a Clover Kid leader. Beth is currently serving her second year as 4-H club leader and also serves on the Story County 4-H Foundation.

The Caples

With experiences like this, it’s no wonder all three of the Caple children are active in the 4-H program. Drake, 15, and Creighton, 14, have taken flower gardening and food plus hogs to the county fair. Hannah, 11, is involved with all three of those projects plus she takes visual arts and sewing projects. They’ve all received top awards and purple ribbons. Each child has also exhibited a champion flower garden, as well.

These avid Iowa State fans enjoy their season tickets to Cyclone football and women’s basketball games. When traveling to Ames, it’s a tradition to tailgate in the football stadium parking lot. That’s why today Beth is sharing a go-to tailgating recipe for Slow Cooked Texas Pulled Pork. It’s also a perfect “fix it and forget it” recipe to serve during fall harvest – or anytime of the year!

Team Latham

November 2, 2012

General, Pork, Recipes
Latham Hi‑Tech Seeds

Try these Simple Tricks for Halloween Treats
Last Friday on TheFieldPosition.com, Darcy Maulsby shared a few of the Spooktaclar recipes she taught cooking students how to make recently. The menu included Spiced Spider Cider, hearty Jack O’Lantern Pot Pie, with a side of Crazy-Good Carrots, followed by Hocus-Pocus Pumpkin Bars and topped off with Stunning Spider Web Chocolate Cupcakes.

A few readers asked if she would be willing to share recipes for Hocus-Pocus Pumpkin Bars and Stunning Spider Web Chocolate Cupcakes, so… we’re sharing these two recipes with you today. It’s unusual for us to post recipes on Monday, but we wanted to make sure you’d have every recipe need to create your own frightfully fun meal for this holiday.

I’m also sharing a few links of my own in case you’re in need of ideas for classroom parties:
Spider Web Cupcakes

Itsy Bitsy Spider Web Cupcakes
- 1 package chocolate cake mix
- 1 to 2 cans chocolate frosting
- 2 cups white chocolate chips
Directions:
1. Prepare chocolate cake mix and bake cupcakes. Frost with prepared frosting.
2. Template to make the spider webs is online a at: http://www.countryliving.com/cm/countryliving/data/spiderwebs.pdf)
3. Microwave 2 cups white-chocolate chips in a bowl for 30 seconds and stir.
4. Continue to microwave in 20-second intervals until almost melted.
5. Stir again until chocolate is completely melted.
6. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
7. Line a cookie sheet with parchment paper.
8. Slide spider web template underneath paper.
9. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines.
10. Repeat process until you’ve created 24 toppers.
11. Chill them in refrigerator for 10 minutes.
12. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.
Team Latham

October 29, 2012

Desserts, General, Recipes