When I was growing up, harvest was the time of year when our whole family pitched in to bring in the crop. Every family member had a job, whether it was driving the combine, hauling grain to town with the trucks or preparing meals. With custom baling in the mix, “harvest season” for us started in May with the first cutting of hay and didn’t conclude until the last bit of cornstalks were baled up for customers in late November.
Preparing field meals was a shared responsibility, and we each had our specialties. Aunt Janelle made the best scalloped potatoes; Mom made the best potato soup, and somebody always had a pot roast in the crock pot. My favorite meal to make was homemade Chicken Pot Pies. Since the crew never seemed move at the same pace, or be at the same end of the field at the same time, these pies were perfect. Each person had their own pie and they kept warm waiting for the tractor to come back around. These little pot pies contain meat and potatoes all in one dish – perfect for our crew!
Now that I married into a farm family, I’m continuing the tradition of taking chicken pot pie to the field. I’m always looking for new ideas, too. Do you have a favorite field recipe you can share with me?
Some of my fondest childhood memories are centered around showing sheep at the Iowa State Fair. That’s why I was genuinely excited when Kurt Netzke invited me to join his family over Labor Day Weekend at the Minnesota State Fair for the FFA livestock exhibition, the largest FFA show in the world!
Showing sheep at southern Minnesota open shows keeps Kurt and his wife, Kerry, busy throughout the summer. Kurt and Kerry started Netzke Dorsets three years ago and have done well in that short amount of time with their current flock of 15 registered ewes. Their 14-year-old daughter, Haley, and their 10-year-old son, Noah, also show lambs at the Redwood County Fair.
Last weekend the family spent five days at the Minnesota State Fair for the State 4-H sheep show where their Dorsets captured reserve champion honors in the White/Speckle Face Commercial Breeding Ewe Lamb class. In the open class, they secured champion, reserve champion, third and fourth places in the White Face Quality Lamb Show. Their lambs also ranked first and third in Market Pairs. Black face club lambs raised and sold by Netzke Brothers produced two purple ribbon class winners in the State’s 4-H show including Champion Black Face Commercial Yearling Ewe.
In the FFA Show, Haley placed first in the Dorset Winter Ewe Lamb class. A wether lamb raised and sold by Netzke Dorsets was champion in the White Face Market Lamb division and went on to place Overall Reserve Champion when competing against the black face and speckle face champions. This is the second consecutive year that Netzke Dorsets has produced the Champion FFA White Face Market Lamb.
Both Haley and Noah have been members of the Lyon/Redwood 4-H Junior Rabbit Quiz Bowl Team, which has won the state championship four consecutive years. Kerry has coached the team three years and was assistant coach the first year. In 2012, Haley moves up to the senior division. Meanwhile, Noah looks forward to helping his team defend the state title. Both kids enjoy raising their Mini Rex and Satin rabbits that don’t require all work of training, washing, shearing and showing that sheep do!
Farm chores keep the entire family busy. Kurt and his brother, Glen, grew up on what is now a Century Farm in Redwood County where Kurt and his family now reside. Both of them returned to farm with their father upon graduating from South Dakota State University (SDSU); Kurt double-majored in Agronomy and Animal Science, and Glen majored in Animal Science. They began farming full time and formed Netzke Brothers, LLC in 1993 when their father retired from farming and drove semi trailers for Viessman, Inc. until his death in 2006. Their mother continues to help on the farm during planting, haying and harvest seasons.
The Netzke’s crop rotation includes corn, soybeans and alfalfa. The majority of their alfalfa is baled into large squares and sold to dairy operations. In addition to their grain and forage operation, the Netzkes maintain a 75-head cow/calf operation at the farm with an emphasis on club calves. A 65-head Suffolk-cross ewe flock provides quality show lambs for their annual spring lamb sale.
“Raising livestock has taught our children the circle of life,” says Kerry, who also works off-farm as the executive director for Area II Minnesota River Basin Projects, Inc. “Lambing and calving are always special times of the year. Plus, we enjoy the home-raised meat. Lamb ribs on the grill are a family favorite.”
With fall harvest quickly approaching, many busy farm families will forgo the grill for the crock pot. In honor of the changing season – and in promotion of the food they raise – the Netzkes are sharing their family’s favorite recipes for Lamb Stew and Ribbon-Winning Apple Bars.
What’s your family’s favorite harvest-time meal?
Recipe:RIBBON-WINNING APPLE BARS
Crust:
• 2 c. flour
• 1 tsp. salt
• 2/3 c. shortening
• ½ c. milk
• 1 egg yolk, beaten (reserve white)
Mix flour, salt and shortening; add egg and milk. Pat half of the dough into a greased, 9×13 pan. Set remainder of dough aside.
Filling:
• 5-7 c. apples, peeled and sliced
• 1½ c. sugar
• 1 tsp. cinnamon
• 2 T. flour
Combine filling ingredients and spread evenly over crust; dot with butter. Roll out the remaining dough and place over apples. Beat egg white until fluffy and brush over crust. Bake 45-60 minutes at 375 degrees. Optional: Drizzle powdered sugar frosting over the baked bars.
Serving Up “Cowboy Caviar” in Honor of the Dayton Rodeo
It’s “Date Night” tonight and “Kids’ Night” tomorrow at the annual Dayton Championship Rodeo in Dayton, Iowa. Load up the truck (mini van or SUV) and head to North Central Iowa for a weekend of affordable family fun at the 74th annual event. From carnival rides, flea markets and Bingo, there’s sure to be something of interest to everyone!
Nightly performances, at 7:00 Friday through Sunday, will feature bull riding, saddle bronc riding and barrel racing. There will also be a 1:30 p.m. performance on Labor Day.
“It takes a lot of people, who worked really hard, to make this a great holiday weekend event,” says Latham Hi‑Tech Seeds’ sales manager Jim Heckman, who’s in his third year as chairman of the Dayton Rodeo Committee. “We’re happy to bring contestants, the rodeo committee and the community together.”
Pulling everyone together involves lots of “behind the gates” coordination. That’s why the Dayton Rodeo Committee contracts with Cervi Rodeo Company. “You have to have good bucking horses, bucking bulls and a lot of fighting bulls,” says Mike Cervi, whose family has been in the rodeo stock business for more than 60 years. “You need color in the front and the employees in the back to make it run smoothly.”
Keeping everything running smoothly also includes the chow line! Today Mike Cervi shares with us one of his favorite recipes for Cowboy Caviar. It also sounds like a great recipe to serve this weekend at a get together with family or friends.
We’ve been invited to a Labor Day potluck on a farm north of Sheffield, where the kids can enjoy one last dip in the pool while adults relax one last time on the patio before our kids’ fall sports schedules and weather conditions determine our schedules for us! Because this party will be more like a “farewell to summer,” I want to bring a dish that is fitting for the season. I also need to keep in mind that both kids and adults alike need to find it appealing. Then I remembered a recipe that I received recently while visiting Wisconsin.
I have to admit that I never would’ve tried this salad recipe if it hadn’t come recommended by Rebecca Bailie because I’ve always enjoyed recipes she’s shared with me in the past. As soon as you read the list of ingredients, you might agree that it’s a relatively unusual combination. It really tastes more like dessert, but I’m going to tell myself it counts as a serving of fruit. I might even count a Chocolate Zucchini Cupcake as a serving of vegetables. That means I could still make Brownies in a Roaster for dessert. 🙂
How do you plan to save the last of summer? I’m always interested in new recipes that make use of in-season fruits and vegetables. Perhaps you’d like to share one with me!
Summer is the perfect time to let loose, right? That’s why Latham Hi‑Tech Seeds is getting ready to let the hogs loose along The Great River Road!
Latham Hi‑Tech Seeds is hosting its 3rd Annual Freedom of Independence Ride on Saturday, August 27. Riders will learn about exciting new Latham® seed products as we travel some of the most scenic roads in northeast Iowa and southwest Wisconsin.
Open to all farmers – Latham Seeds customers or not – it’s a great way to mix and pleasure before the harvest rush. We’ll start in Prairie du Chien at noon with grilled lunch. Then we’ll visit four Latham Technology Showcase plots for agronomic insights and a look at new seed technologies. We’ll ferry across the Mighty Mississippi before returning to Prairie Du Chien for a hog roast around 6:00 PM.
Latham holds independence close to heart. And nothing shows an independent spirit like an American farmer – except perhaps an American farmer on a Harley or one who’s showing some “muscle.” By request, we’re welcoming muscle cars for friends who want share the spirit in their four-wheeled beauties.
Come join the fun! Rev it up with Latham Hi‑Tech Seeds on Saturday, August 27. Register today as the number of riders/drivers is limited!
In honor of our upcoming ride and hog roast, today we’re featuring a recipe for pulled pork sandwiches by one of America’s most renowned grill masters. Bobby Flay is known for having fun while cooking up bold, vibrant flavors. And “fun, bold and vibrant” certainly describes Latham’s Freedom of Independence Ride. Enjoy!
In my humble opinion, nothing goes with barbecue quite like a slice of homemade peach cobbler or pie. Here’s a link to my favorite, fool-proof and delicious recipe for Colorado Peach pie.
Those of you who know me well, know that I believe in savoring the moment – literally. I make time to enjoy life’s simple pleasures like a good summer-time read and a home-cooked meal. That’s why I especially enjoy best-selling author Debbie Macomber’s series and her virtual cookbook.
“In case you haven’t guessed, I love food,” exclaims Debbie in the introduction to her online cookbook. “That’s why I include a recipe section here for those who enjoy cooking and eating as much as I do.”
My sentiments exactly! These two sentences succinctly describe why I started featuring recipes each Friday on TheFieldPosition.com. So, you can only imagine how excited I was recently when I saw this recipe online for Raspberry Peach Cobbler. It caught my attention because: I love raspberries; I love peaches; and August is National Peach Month. Plus, this cobbler is made with fruit and yogurt – it has to be good for you, right? 🙂 (That’s what I’m going to tell myself when I go back for seconds!)
Another recipe that’s sure to make you desire seconds is my mom’s Rice Crispy Chicken. It’s an easy way to feed a large number or people when entertaining at home, or it can be prepared ahead of time and enjoyed as picnic fare.
I love picnics, whether they’re summer picnics or fall picnics. Fall also makes me think of riding combines when customers harvest their Latham® top-performing products, as well as the September release of the next book in Debbie Macomber’s Cedar Cove Series, 1105 Yakima Street. There’s just so much to look forward to! But, in the meantime, I’m going to savor today and what’s left of summer.
How do you plan to “savor the moment”? What would you like to cross off your “must see or must do” list before Labor Day arrives?
There’s never a dull moment when you’re a parent – especially when your three kids are all 4-H’ers and have less than a week to get their projects ready for the county fair.
It’s a good thing that Scott Mandernach is used to multi-tasking. This fourth generation Iowa farmer is a 100% Latham® seed dealer, has a stop on the 2011 Latham-WHO Radio Crop Tour, farms his own ground and custom farms, plus he operates a general trucking business.
With all of these irons in the fire, it’s obvious that Scott has a good partner. His wife, Mindi, has helped build their operation for nearly 18 years. (They’ll celebrate their 18th wedding anniversary next month.) In addition to driving the tractor and keeping books, Mindi works two days a week as an x-ray technician for St. Anthony Regional Hospital in Carroll.
“I grew up in town, so I didn’t realize that farming wasn’t an 8 to 5 job,” recalls Mindi, with a smile. “But, it didn’t take me long to learn! I just love the freedom that comes with living in the country, and I’m glad we’re raising our kids here. I never have to worry about where they are.”
The Mandernach children were working cattle when I arrived on their Century Farm near Odebolt in Sac County, Iowa. Twelve-year-old Clayton had just finished cleaning the pen for his steere, Charlie. Karlie, 14, was leading her beautiful, doe-eyed bottle calf she named Kenya. And 9-year-old Kacie was giggling over how well her Angus bottle calf, Leslie, was leading.
After stopping to pose for a couple of photos, the older two Mandernach kids got back to work in the cattle yard while Kacie showed me to the family’s newly remodeled and spacious kitchen. Sitting on a tall stool at the snack bar was the perfect place to take in the action around me.
Mindi was busy looking through a community cookbook for the recipe that Kacie wanted to share with me. Meanwhile, Kacie’s eyes were lighting up as she talked with me about the projects she’ll be exhibiting. As a first-year 4-H member, Kacie is especially excited to be a part of the action this year. Her latch hook of vibrant flowers is ready for framing, and now she’s eager to get her food projects underway. She and her mom were going to make a “trial batch” of Ice Cream Sandwiches, so Kacie could have a chance to practice her Pride of Iowa presentation.
The Pride of Iowa makes 4-H’ers aware of food ingredients that are made in Iowa. The contest participant selects a recipe and then prepares it in front of the judges and the public. Samples of the recipe are then given to the judges and the public. (Now if I would’ve known this, I would have changed my interview date just to sample this dessert!) Judging criteria includes originality of recipe, enthusiasm of the 4-Her, as well as the public’s enthusiasm for the product.
Kacie is definitely enthusiastic, so I’m sure she’ll score well on that criterion. I’d give her a good score for originality, too. Who’s ever heard of an ice cream cookie that doesn’t require you to first make the cookie? That’s usually a barrier in my house because all of the cookies get eaten before they’re made into ice cream sandwiches. (Honestly, much of the dough gets eaten before it even gets baked!)
The easy-to-make graham cracker crust is a real bonus in my opinion. The second bonus is that it required only four ingredients, which are common to most Iowa kitchens. In addition, this recipe is a cost-effective way to feed a hungry crowd of kids. Kacie says it makes a huge amount – enough to fill the extra large jelly roll pans.
With all the benefits of this recipe, it’s no wonder Kacie is excited about entering the Pride of Iowa competition this year. Whip up a batch and let me know what color of ribbon you’d give it! Also feel free to post your own blue-ribbon winning recipe on TheFieldPosition.com.
Lavender signifies charm and enchantment, so it’s only fitting that lavender shrubs are nestled aside the beautiful home of Mike and Donna Aldinger near Iowa Falls. The Aldinger’s colorful landscaping also includes an assortment of succulents, herbs and wildflowers.
“When I grew up, we went to the park or the ball diamond to play in wide, open spaces,” says Donna, who was raised in the nearby town of Alden. “But here, all you have to do is just open the door. This was just the best place to raise our kids.”
Mike and Donna moved to this location right after their wedding and will celebrate their 39th anniversary on July 22. Their three children have spent countless hours having scavenger hunts, playing in the play house and riding four wheelers.
Today the tradition continues when their grandchildren come to visit. The Aldinger’s oldest daughter, Stacey, and her husband, Randy, have three daughters: Lexi, 11; Emma, 9; and Abigail, 6. The Aldinger’s daughter, Jamie, and her husband, Ben, also have three children: Gabrielle, 7; Gavin, 4; and Greta, 8 months. The Aldinger’s son, Landon, is not yet married and works at Toro as a design engineer in Minneapolis.
The Aldinger’s children all live in the Twin Cities, but they enjoy frequent visits to North Central Iowa. The whole family spent the Fourth of July weekend on the farm. The adults enjoyed spending time outdoors, watching the children play. The grandchildren also enjoyed helping with chores and “working” in the garden.
“Our grandkids had a ball picking radishes and onions over the Fourth of July,” says Donna. “They would see who could find the biggest radish or the biggest onion. But as much fun as they had, they’re still looking forward to the fall harvest. Roast beef with potatoes and carrots is a family favorite. There’s nothing quite like a home-grown meal!”
Beef cattle, isowean pigs and row crops encompass the Aldinger’s farming operation. They’re serving as one of the stops on the Latham-WHO Radio 2011 Watch It Grow Crop Tour.
“We broke the 80-bushel barrier last year with Latham’s L2560R,” says Mike, who has been planting Latham® brand soybeans for 38 years. “The yield monitor popped to 83 and held. We had treated 120 acres with a fungicide and 40 acres we also treated with a foliar fertilizer application. We got 60 bushels plus where we treated only with the fungicide treatment, which is a good yield, but 83 was unbelievable where we added the foliar fertilizer!”
In addition to farming, Mike operates Precision Farm Management. He provides recommendations for manure management and provides crop consulting services. He also sells seed, as well as fertilizers and chemicals.
Work hard, play hard is the Aldinger’s motto. They look forward to their annual Minnesota vacation with their children and grandchildren when the group of 13 gathers for pontoon rides and campfires. The adults also enjoy golfing, while kayaking and swimming are a hit for the kids. This year they might even squeeze in time to try some lavender punch since the Fourth of July weekend passed before they got it done. Here’s a recipe that Donna is eager to try.
What are your plans to savor summer?
LAVENDER PUNCH
1 c. water
3″ stick cinnamon
1/2 tsp. whole cloves
3 tbsp. fresh lavender or 1 tbsp. dried lavender
6 oz. can frozen limeade concentrate
2 c. bottled purple grape juice
1 lime, sliced
Ice cubes
1 liter bottle seltzer or ginger ale
Ribbon-tied bouquet of lavender
In covered 1 quart saucepan, heat water, cinnamon stick and cloves to boiling. Simmer spice mixture over low heat 5 minutes; remove from heat. Add lavender flower. Cover and let stand 10 minutes to steep. Strain into a container or bowl. Discard the particles. Stir in frozen limeade concentrate into the brew until melted and add grape juice; cover and refrigerate.
Just before serving, pour into large pitcher, add lime slices and ice. Tie bouquet of flowers to handle of pitcher if desired. Fill pitcher with seltzer and serve immediately. Makes about 1/2 gallon.
A few years ago I decided to start an herb garden, but it’s not your traditional herb garden. My “garden” is comprised of a plant stand, which I found at a local gardening store, and terracotta pots painted to match. The herbs I selected include: sage, rosemary, thyme, basil and oregano. I also have a habanero pepper in a pot next to the stand.
Although potted herbs are growing in my breezeway now, I can move them indoors when it gets cold. I was motivated to plant this herb garden in anticipation of our family’s canning weekend, which has become an annual event spread over two weeks. It begins when my mother-in-law and I head to the Mennonite Auction Houses. We’ll bid against grocery store buyers and others to get the best price that we can for bulk canner tomatoes, which we’ll use to build up the liquid volume of our sauce.
We’ll come home with a load of tomatoes and other fresh produce including raspberries for jam, gourds for fall décor, pickles for canning, onions and other homegrown veggies.
After returning home from the auction house, we’ll set the tomatoes outside on picnic tables to continue ripening so they’re ready for the canning weekend. The remaining ingredients for our sauce will be picked fresh from our own 30 Roma Tomato plants and our two herb gardens.
The actual recipe for this sauce has been handed down from one generation to the next, so I’m sworn to secrecy! But I will list the ingredients and provide a few directions, so you can try your hand at brewing your own blend of spaghetti sauce.
Plenty of Blue Sky & "Strawberries in a Cloud" for this Iowa Farm Family
Scott Jencks farms with his father, Warren, and his brother, Mark, in Fayette County. They farm some of the best ground in the state of Iowa, and then again, some of their fields present more than a few growing challenges.
“Seed technology and equipment technology has come a long way in a few years. We’re looking forward to using Latham’s Seed-2-Soil® program to organize all of our data in hopes of increasing our overall productivity and efficiency,” says Scott. “We’re running populations between 27,000 and 37,000 for the first time this year. We’re pushing populations where we can and bringing them down where we can’t. I’m really looking forward to this fall when we’ll see how it works!
“We’ve been working with Nick for four years now, and his recommendations have proved so valuable that we don’t even question him anymore,” says Scott. “Nick creates a prescription planting plan for each field and places Latham® corn and soybean products where they will work best for our soil and farming conditions. One of the things that we like best about working with Nick is that he’s interested in more than just selling us seed. He also has walked us through planting populations, tillage system and residue management. He’s become a real partner in our operation.”
Figuring out how to make things work better is Scott’s true passion. He earned a degree in Automotive Technology from Hawkeye Community College and worked for five years as a mechanic. His time away from the farm made him realize just how much he missed it, so Scott began farming full time in 1993. Then he and his wife, Linda, were married one year later.
“Scott and I both grew up on farms around Hawkeye and love the freedom of living in the country,” says Linda. “Once the chores were done, my siblings and I found something to do outside for the rest of the day. It was such a carefree childhood, and I always wanted that for my kids.”
Dream it and you can achieve it, as the old saying goes. Today the Jencks are the proud parents of 14-year-old triplets, who enjoy playing outside with their pets and spending time by the creek. Their son, Seth, also keeps busying playing baseball, football and basketball. Their daughters, Megan and Kelsey, enjoy participating in band and choir. They’re really looking forward to starting high school next year and having the chance to become involved with speech and drama.
Because they all enjoy being outside, the Jencks’ extended family enjoys spending time together each summer at a cabin in northern Minnesota. Adults and kids alike go fishing, boating, tubing and water skiing. They also go for bike rides and spend time reading.
“Every time I say that I’m going to make Strawberries in a Cloud, my kids get excited. It makes a great potluck dish, too,” says Linda. In addition to being a busy mom and wife, she also works as a speech pathologist for Keystone AEA in the New Hampton School District, pre-school through 12th grades.
Summer is definitely a time of potlucks and family gatherings. What’s your favorite go-to dish?