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Latham Hi‑Tech Seeds

Farming Binds this Northwest Iowa Family Together
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.

Prep: 15 minutes
Roast: 2.5 hours
Oven: 325°
Makes: 12 servings (about 5 cups cooked meat)

Ingredients:
- 1 3-lb boneless pork shoulder blade roast
- 8 cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp dried oregano, crushed
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground red pepper
- 1 cup beef broth
- Hamburger buns or Kaiser rolls, split and toasted (optional)
Directions:
1. 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.
2. 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.
Team Latham

March 22, 2013

Desserts, General, Pork, Recipes
Latham Hi‑Tech Seeds

Dreaming of Spring Break Along the North Shore

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!

The view from the top of Lookout Mountain was worth the trek through the muck and the mud!

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!

Last year our family enjoyed Spring Break in Lutsen, Minn., where we hiked through the beautiful Cascade River State Park.

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.

Team Latham

March 15, 2013

General, Pork, Recipes
Latham Hi‑Tech Seeds

Susan Flint: Piggy Tenderloins

Team Latham

February 7, 2013

General, Pork, Recipes
Latham Hi‑Tech Seeds

Pin It to Win It!
Visit our “Super Bowl Party” board on Pinterest for inspiring ideas like these chocolate-covered strawberries. Picture from Sharis Berries.

“Field position” is commonly used to describe a team’s position on the gridiron, so it seems only fitting for TheFieldPosition.com to celebrate the Super Bowl by hosting a competition. All you have to do is “pin it to win it.”

You could win a 6-quart locking crock-pot simply by submitting your favorite crock pot or soup recipes by posting your recipe on TheFieldPosition.com blog; posting your recipe to Latham Seeds’ Facebook page; sending your recipe to shannonl@lathamseeds.com; or tagging @LathamSeeds to a recipe via Twitter or tagging @LathamSeeds #LathamSuperBowl on Pinterest.

There are so many ways to play! Be sure to tell your family and farming friends to “like” Latham Hi‑Tech Seeds on Facebook, too. Contest entries are due on or before Friday, Jan. 25, 2013.

To help kickoff this contest, today I’m sharing a few recipes that I recently pinned from the January/February 2013 issue of Midwest Living magazine. The Lemon Rosemary Pork Loin calls for a roasting pan, but you can bet I’ll be placing mine in a crock pot instead. I’ll spread spices over the pork in the morning, pour a little water into the bottom of the crock, and forget it about it until it’s time to make the sauce and set the table for supper.

What are your favorite crock pot and soup recipes? Share them with me for a chance to win!

Other Related Posts:
- Sharing Never Tasted So Good
- Take it to the House with Pork
- Game Day Food
- Bring the Tailgate Indoors
Team Latham

January 18, 2013

General, Pork, 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

Farming and 4-H are Plagge Family Traditions

Farming is a family tradition for John Plagge of Latimer, Iowa. This fourth-generation Franklin County farmer feels fortunate to live in his childhood home, just 2.5 miles down the road from where the land homesteaded by his great grandfather Fred Plagge.

It comes as no surprise to those who know him best that John would find his way home to rural Iowa and to farming. He was an active 4-H member from the time he was 9 years old and showed pigs at the county fair. His FFA supervised agricultural experience (SAE) while in high school involved helping his neighbor, who was a fellow pork producer and grain farmer.

After graduating from CAL (Coulter-Alexander-Latimer) Community in 1991, John earned a bachelor’s degree in Ag Business from Iowa State University. He then accepted a full-time position in retail sales with a co-op in Thornton before transferring to FC Co-op in Latimer. Meanwhile, his wife, Anne, managed the Charlie Brown Daycare while the couple and their children lived in Clear Lake.

In 2002, John and Anne moved their family to the home place near Latimer. John’s dad, Marvin Plagge, retired that year, providing John will an opportunity to farm full time. Anne had the opportunity to become director of the Hampton Christian Community Daycare, a position she held until four years ago when she started working in Mason City for a company that provides continuing education for childcare providers.

Today John raises corn, soybeans and a little alfalfa. “What I enjoy most about farming is seeing the fruits of your labor. So many people never get to see their work have a direct impact on a finished product,” says John. “It’s amazing to watch the creation of plants and animals. Being able to plant a seed, care for it, and harvest it is a wonderful accomplishment.” He also contract feeds pigs from 12 pounds to market weight. In addition, John raises a few head of cattle for his kids’ 4-H projects.

The Plagge’s oldest daughter, Brooklyn, has been a 4-H member for six years. She enjoyed showing miniature Southdown sheep for five years, but now that she’s a freshman, high school activities have preempted the show ring. This summer her schedule will be full playing in the Midwest Association Youth Basketball league, taking a missions trip with her church’s youth group, as well as completing 4-H projects. Brooklyn has been selected twice to present working demonstrations at the Iowa State Fair.

“4-H helps kids develop skills that they’ll use throughout their lives,” says John. “It’s a good experience for them to learn to talk one-on-one with judges, explaining how and why they made something. It’s also a good experience for them to learn how to present in front of group. Think of how many adults suffer from stage fright, but through 4-H, kids can learn to overcome their fears of public speaking.”

Erin, the Plagge’s 10-year-old daughter, is excited to be a first year member of the Marion Monarchs 4-H Club. She’s looking forward to showing a bucket calf at the 2012 Franklin County Fair.

The Plagge’s six-year-old son, Gage, is a Clover Kid. This 4-H program for kids in kindergarten through third grade allows them to attend summer programs and enter exhibits at the county fair. Gage loves building LEGO® sets, so that most likely will be his fair project. That is if he can come inside long enough to finish building. Right now he’s having run riding his little Polaris four-wheeler and taking adventures with his best friend, Buzz, the family’s year-old Black Lab.

“We like the freedom that comes with living in the country and raising our kids on our farm,” says John. “Our kids have lots of space to run and explore. They’ll play outside for hours with their pets. And they definitely use their imaginations. You never know where their imaginations will take them!”

Every day is an adventure when you’re raising three, very active children, who are involved in a host of extracurricular activities. That’s why the Plagge family enjoys quick and easy meals like the recipe they’re sharing today for Wanda Sandwiches.

Team Latham

March 9, 2012

Agriculture, Beef, General, Industry News, Pork, Poultry, Recipes
Latham Hi‑Tech Seeds

“Take it to the House” Sunday with Pork

When the heat is on, you can bet this Sac County Iowa farm family will be serving pork!

“Pork is versatile, nutritious and simply delicious,” says Barb Campbell Determan, who has been passionately promoting pork during her lifetime. Raised in Little York, Illinois, Barb served as Henderson County Pork Queen. After attending the University of Illinois, she wrote for Drover’s and then started selling pharmaceuticals for the pork industry. Barb was working a tradeshow booth at the American Pork Congress when she met her husband, a pork producer from Early, Iowa. Since he obviously couldn’t move his farm, she relocated to Northwest Iowa.

Today Barb serves on the Pork Safety & Quality Committee for the National Pork Board and also serves on two committees for the National Pork Producers Council. In addition, she served as NPPC president in 2001-02.

In addition to serving as a passionate advocate for the pork industry, Barb is also a tireless volunteer for the 4-H organization. She became a leader for the Early Achievers 4-H Club just one month after she was married and recently earned her 30-year volunteer pin. She is also past president of the Iowa 4-H Foundation and is serving her sixth year as a 4-H Foundation Trustee.

This mother of three is also an active partner in the family farming operation plus is president of the Heartland Marketing Group, which she founded in 1982. With a schedule this full, it’s no wonder that Barb has a list of favorite go-to meals!

“We once had a hired man who said the Determans don’t eat a meal if it can’t be made in a slow cooker,” says Barb with a warm smile and a twinkle in her eye. “And you know, that’s not far from the truth – especially during harvest. Since I help run the combine and haul grain, I don’t have much time to spend in the kitchen. I’ll put some pork in the crock pot, so we all can enjoy a home-cooked meal.”

When she does have the extra time, Barb enjoys cooking for family and friends. And when she needs a little more inspiration, she checks out the Pork® Be Inspired^TM website for healthy recipes. Her other favorite past times include cheering for the Iowa State Cyclones and the Fighting Illini, as well as crocheting prayer shawls. She also enjoys spending time outdoors.

“All five of us enjoy being outside, and our farming operation has allowed us to work together and develop a closeness that we might not otherwise have had,” says Barb. Steve does the book work for their farming operation, as well as for Heartland Marketing Group. He also writes manure management plans plus farms full time. The Determans credit farm work, and especially livestock chores, for helping instill a strong ethic in their children. All three children showed hogs, cattle and sheep in 4-H, which helped them learn to set goals.

Today the Determan’s children are still working to meet their lofty goals. Andy, 28, is a graduate of the University of Illinois and lives in Kansas City where he’s location manager and grain merchandiser for the Scouler Company. In addition, Andy is on track to receive his MBA by May. Dan, 26, graduated from Iowa State University with a degree in Hotel, Restaurant, and Institution Management. He serves as Group Sales Manager with the Denihan Hospitality Group in Chicago where he manages two of the company’s boutique hotels. He also plans to start graduate school in the fall. Daughter Kourtney will turn 22 next week. She’s a senior at Iowa State University, majoring in ag education with a communications option. Kourtney plans to attend law school after earning her undergraduate degree from ISU.

This weekend the Determans – like most Americans – will take a break from work to enjoy Super Bowl XLVI with friends. And, yes, pork is sure to be on the menu when they gather. Check out these pork inspired recipes for Super Bowl Sunday from ham-wrapped dill pickles to Cuban Glazed Pork Loin.

“The Cuban Glazed Pork Loin is ridiculously easy, but it tastes like you spent hours in the kitchen,” says Barb. “It’s an easy entrée to make ahead when company is coming, and it’s always a crowd pleaser. Plus, the leftover loin makes the most delicious Southwestern Pork Tortilla Soup.”

Team Latham

February 3, 2012

General, Pork, Recipes
Latham Hi‑Tech Seeds

Satisfy a Healthy Appetite in 2012
Submitted by Darcy Maulsby,
Darcy Maulsby & Co.

Achieving your New Year’s resolutions to boost health and have more energy is as easy as eating more. Yes, that’s right. Instead of worrying about what not to eat, focus on adding more nutrition powerhouses (like lean protein, fruits and vegetables) to your meals.

Even better, you’ll never feel deprived, if you do it right. This is an insight I’ve learned from the talented home cooks, chefs and dietitians whom I’ve interviewed through my work as an ag journalist and marketing specialist.

These health professionals and culinary experts have taught me that satisfying, nutritious, home-cooked meals don’t have to be time-consuming to prepare. (Check out my easy recipes for Pork Milanese and Orange and Cashew Lettuce Salad below).

At my house, “fast food” often starts with pork. Did you know that pork tenderloin is as lean as skinless chicken breast? The dietitians at the National Pork Board also note that today’s most popular cuts of pork have 16 percent less total fat and 27 percent less saturated fat than they did 20 years ago.

The key to a great pork meal is not to overcook this lean protein. New guidelines from U.S. Department of Agriculture show that pork can be consumed safely when cooked to a lower internal temperature of 145° Fahrenheit, followed by a three-minute rest time.

These are just some of the many handy cooking tips I’ve gleaned by writing about food and farming. I love spreading the word to help others make the farm-to-fork connection. After all, if you eat, you are a part of agriculture.

Pork Milanese

Ingredients:
- 1 cup panko (Japanese bread crumbs)
- ½ cup Parmesan cheese
- 2 large eggs
- 1 ½ pounds of pork loin, sliced (pound each slice to a thickness of 1/3 inch)
- Salt
- Black pepper, or lemon pepper
- Olive oil
Directions:
1. Combine panko and Parmesan cheese and place in a large shallow bowl or pie plate. Lightly beat the eggs in another large shallow bowl or pie plate. Sprinkle pork slices with salt and pepper or lemon pepper. Dip the pork, one piece at a time, in the egg. Then dredge the pork in the panko/Parmesan mixture. Coat completely. Place the pork on a small baking sheet.
2. Heat oil (approximately ¼ cup) in a large skillet over medium-high heat. Add pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer pork slices to paper towels and drain. Then transfer pork slices to a clean baking sheet and keep them warm in a 200-degree oven. Add more oil, as needed, to the skillet and finish cooking the remaining pork slices.
Darcy Maulsby is based in Lake City, Iowa, where she runs her own marketing/communications company. She assists clients in agriculture and other industries with magazine articles, sales materials, newsletters, website articles, photography and more. Darcy, who is also an avid home cook, invites you to follow her food and ag updates on Facebook at http://www.facebook.com/darcy.maulsby and on Twitter at http://twitter.com/darcymaulsby.

Check out Darcy in “Eat, Pray, Farm : Women in Ag”
Team Latham

January 13, 2012

General, Pork, Recipes, Sides
Latham Hi‑Tech Seeds

Corwith Farm Service Gives New Meaning to “Full Service”
Latham® dealers Pete and Bonnie Wilhite of Corwith, Iowa, give “full service” new meaning. When customers stop by Corwith Farm Service on Main Street, they can pick up everything from alfalfa pellets (yes, rabbit food) to fresh ground hamburger. Patrons can also enjoy a cup of fresh-brewed coffee, play a game of cards and place their seed orders for the year.

The Wilhites bought the town’s grocery store, formerly known as Ron’s Food Center, in April 2010. The previous owners, Ron and Mary Cronin, had operated the store since August 1975 and were looking to sell once Ron was diagnosed with cancer. The sale of the business to someone locally – and to a friend no less – helped bring some peace of mind to the Cronins and community members alike since an independent grocery store is the heart of a small town.

After purchasing the grocery store, the Wilhites made a few changes. They added a coffee corner and began selling deli sandwiches for people in need of “grab and go” lunches. They also added more fresh fruits and vegetables to their product offering.

There was a learning curve, admits Bonnie. It’s hard to gauge what will be a good seller, so sometimes the family’s meals are based on what needs to move from the grocery store shelves. Corwith Farm Services cuts its own meat, so Pete had to learn how to operate the saws and grinders. Fortunately, the same person who had been working at Ron’s Food Center for the past 10 years continued working when the store changed hands. The Wilhites also added an additional employee to the payroll.

Pete works at the store each week day from 7 a.m. until 5:30 p.m. He carries out groceries, and if need be, he’ll make deliveries. Bonnie spends Fridays at the store, after working 40 hours from Monday through Thursday as the operating room and emergency room supervisor for Hancock County Memorial Hospital in Britt.

“Corwith Farm Services isn’t a job to me,” says Bonnie with her ever-present smile. “All week I’m helping with surgeries and dealing with emergencies, so the grocery store is really an outlet for me. On Fridays I get to catch up with friends and with bookwork.”

In addition to their “day jobs,” Pete and Bonnie farm. They raise corn and soybeans plus have cows and calves on pasture from spring to fall. Both of their children were active in 4-H and showed cattle at the county fair.

“We love living in the country and are glad we were able to raise our kids on the farm,” says Bonnie. “There is always something to do. When our kids were younger, I didn’t have to worry about where they were because they couldn’t go anywhere without us driving them!”

The Wilhites’ kids are on the go now. Their 21-year-old daughter, Chelcee, is in her final semester at Mount Mercy College in Cedar Rapids. She is working at the medical clinic in Britt before returning to the classroom in February. In May, she will complete her Bachelor’s of Science in Nursing (BSN). Lucas, age 20, is a sophomore at Iowa State University in Ames where he’s majoring in business. (Lucas is also seeking a summer internship, so you know whom to call if you’re looking to hire!)

While their college kids are home on break, Bonnie is sure to mix up a few of their favorite foods including homemade pizza and Mexican Corn Dip. This dip, along with Cyclone-colored tortilla chips, is on the menu for Dec. 30 when Iowa State takes on Rutgers during the New Era Pinstripe Bowl in Yankee Stadium.

Easy Homemade Pizza

Ingredients:
- 1 package yeast
- 1- 1/4 c. warm water
- 1 tsp salt
- 3 to 4 c. flour
Directions:
1. Mix and knead. (The more you knead, the lighter the dough is.)
2. Let the dough rest for 10 minutes.
3. Put in pizza pans and top with your favorite toppings.
4. Bake 375° until it appears done.
Team Latham

December 23, 2011

Beef, General, Pork, Recipes
Latham Hi‑Tech Seeds

It’s August: Let the Hogs Loose!

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 3^rd 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.

Gary Geske

August 5, 2011

General, Pork, Recipes