This week college basketball teams and their loyal fans will travel to eight cities for 48 games during the first four-day weekend of America’s unofficial hoops holiday. They will then move to four cities for the Sweet 16 before arriving in New Orleans where the Final Four will run April 2-4.
We’re helping fans everywhere prepare with 10 themed recipes from our blog. Whether your favorite teams win or loses, you’ll always be a winner when you bring your “A Game” to the table! Good food makes the agony of defeat more bearable or the thrill of victory sweeter.
Iowans were thrilled on Selection Sunday, March 13, when both the University of Iowa Hawkeyes and the Iowa State University Cyclones were invited to The Big Dance. Fresh off a Big 10 Championship title, the University of Iowa Hawkeyes were given a 5-seed. The Hawks will play 12th-seeded Richmond Spiders, which also won its conference tournament, at 2:10 p.m. on March 17.
Iowa State University will play on Friday, March 17, at 6:20 p.m. After going 0-18 last season in the Big 12 and 2-22 overall, new head coach T.J. Otzelberger’s has led the Cyclones to their first NCAA tournament since 2019. The Cyclones will be an 11th-seed this year, matching up against the sixth-seeded Louisiana State University Tigers.
Throughout the basketball season, every free throw made by Iowa State University and University of Iowa, Latham Hi‑Tech Seeds donated to the American Cancer Society through Coaches vs Cancer!
The 2022 Iowa State University Check Presentation.The 2022 University of Iowa Check Presentation.
Whether you want to cheer on your favorite teams while enjoying a St. Patrick’s Day feast, simple pub grub or southern comfort food, you’ll find it in our Game Day Recipe Roundup. Below are favorite recipes that were featured by Latham Seeds on “The Field Position:
Remember to tune into after the game to the Latham Locker Room Report on Cyclone Radio. The Latham Locker Room show is a post-game radio broadcast in which analysts, coaches and players share their thoughts on the game.
When you step onto the warm, white sand beach at Secrets Wild Orchid in Jamaica and overlook the beautiful waters of Montego Bay, your worries melt away. It sounds cliché, but it’s true. As you breathe in the delicious smells of chicken grilling at the Jamaican jerk shack near the pool, you crave your next meal – regardless of what time it is.
Time is savored as much as the meals and the music on this laid-back island in the Caribbean.
“Although we stayed in a beautiful four-star, all-inclusive resort with bottomless food and drinks and endless entertainment, it was really our people who made this trip so memorable,” says Amy Rohe, sales manager for Latham Hi‑Tech Seeds. “The first night literally set the stage for our group. The band was amazing, and band members invited some of us onto the stage. We weren’t just listening to their performance. We were part of it! ‘Creating amazing customer experiences’ is something we strive to do at Latham Seeds, but this was better than we even imagined.”
Many people in our group got to meet Latham® dealers from other states the first evening. During our breakfast / orientation meeting the following morning, Amy encouraged everyone to meet someone new from another state.
John Latham, president, welcoming the Latham Team.
“It was super fun to see friendships form between dealers from other states throughout the five days,” says Amy. “By the night of the talent show, Team Latham showed up in full force to cheer on one of our own dealers.”
The talent show at Secrets Wild Orchard provided amazing entertainment. It included fire dancing, which was so dangerous that it made you nervous to watch. At the same time, you didn’t want to look away because it was so intriguing. There were talent acts performed by some of the resort’s employees, as well as by resort guests.
“The resort guests, who were competing in the final round of the talent show, had the chance to win a three-night stay at the resort. The competition was close between the finalists – especially between a lady who sang an iconic Whitney Houston song and a Latham dealer,” says Amy. “We were all so excited when our dealer was named the winner!”
Jake experienced more than 15 minutes of Jamaica fame as the band invited him back to the stage during Latham Seeds’ beach party, which was held the night before our group departed.
“When Jake took the stage, our entire group got up and danced while he played. It’s moments like this that turn a great trip into an amazing one!” says Amy. “The beach setting at sunset was spectacular. We could smell the ocean and the delicious food. We were listening to really good reggae music and then… Boom! We were dancing to familiar American songs played live with one of our own dealers being featured on the drums. It really doesn’t get any better than that!”
After five days in paradise, Latham Team members packed their complimentary bottle of jerk sauce and headed home to the Midwest tundra. We’re sharing a recipe to create your own jerk sauce at home, so you can take your taste buds on a Caribbean vacation. Special thanks to the Iowa Turkey Federation for sharing this recipe with us. You might also want to check out links to these two blogs for ideas on rice side dishes:
Latham Seeds Hires Megan McDonald as Sales Project Manager
Latham Hi‑Tech Seeds welcomes Megan McDonald to the team as Sales Project Manager. She will be instrumental in developing resources to help Latham dealers build relationships and capture new opportunities, plus planning internal, dealer and customer events.
“Latham Seeds has been a company that I have admired ever since I attended Ag Career Fair when I was an Iowa State student,” says Megan, who graduated in 2018 from Iowa State University (ISU) with a Bachelor of Science degree in Agricultural Business and Bachelor of Arts degree in Marketing plus a minor in Agronomy.
After college, Megan planned events and developed marketing materials for a six-location John Deere Dealership in western Iowa. She then worked in a fast-paced startup environment. Most recently, she worked as a Digital Marketing Specialist for CornerPost Marketing in Fort Dodge. She was responsible for researching and implementing digital strategy for agricultural clients.
“I am so excited to have Megan’s communications talents on our team. She brings a can-do attitude and loves to work with people to make things happen! I look forward to the ways she will help bring our team together and connect our Regional Sales Managers and dealers to people and resources that will make them successful,” says Amy Rohe, sales manager for Latham Seeds.
Megan looks forward to working closely with Latham’s Sales Team to reach their goals and to help the team better understand how to use tools that will help bring increased awareness to the company.
“I appreciate the loyalty the Latham brand has, and I’m looking forward to helping promote the Latham brand even more,” says Megan. “I’ve heard that Latham Seeds has a wonderful family environment. As a working mom, this is important to me. This position sounds like a perfect fit for me, my family and my career.”
Chance and Megan McDonald with their children Cash (age 2) and Maesen (6 months)
Megan and her husband, Chance, live on an acreage near Roland in Central Iowa with their two-year-old son, Cash, and their six-month-old daughter, Maesen. The McDonalds enjoy being close to their alma mater, so they can attend Cyclone football and basketball games. They also enjoy being close to Chance’s sister and brother-in-law, who farm just outside of Roland.
“We hope to teach our kids about loving the land and how farming really is a family affair,” says Megan. “The generations before us have set us up for the success that we have today, we hope to pass this legacy on to future generations. Agriculture is more than a job. It is a way of life. It instills a work ethic and a pride of being part of something bigger than just yourself.”
Megan is proud to be a fourth generation Iowa farmer. She and Chance farm with her parents. Chance is a full-time precision agronomist, working with clients throughout the state of Iowa. Chance also serves as agronomist for her family and his brother-in-law.
“Growing up on a farm was the best way to be as a kid. Exploring the outdoors and having animals right outside the front door was so much fun. We had horses, pigs, sheep, cats and rabbits. My brother and I helped my dad and grandpa around the farm. I really enjoyed riding in the combine with Grandpa and with Dad when he drove the semi. In turn, they helped us with our various 4-H projects,” said Megan, who served on the Grundy County 4-H Council. She also was the 2014 Grundy County Fair Queen and named Runner Up Iowa State Fair Queen that same year.
In her free time, Megan enjoys quilting and sewing and making T-shirt and memory quilts. She enjoys cooking, baking and gardening. Chance and Megan preserve a variety of produce from their garden, as well as homemade salsa and spaghetti sauce.
Today Megan is sharing with us a family favorite recipe for alfredo. She really enjoys the versatility of this recipe as you can change it up by adding different vegetables like broccoli or substituting chicken for shrimp.
Building Homes and Bringing Hope to Mexico and Beyond
Like a line from Robert Frost’s poem, Latham® Dealer Mike Van Zee of Pella, Iowa, “took the road less traveled and it has made all the difference.” He has helped make a difference in the lives of people in low-economic regions of the United States, Niger, and Mexico.
“From the time I was 17, I’ve been blessed to take week-long mission trips,” says Mike. “It’s a pleasure to make a difference in someone’s life. Constructing houses with a group of friends and high school students is such a rewarding experience. We humbly serve and interact with the wonderful families we build houses for. We provide a great home for them and change their economic outlook. They show their gratitude by serving us an authentic Mexican meal with lots of hugs and smiles.”
Mike has traveled to Mexico for nine of the past 11 years through Third Church. More than a decade ago a partnership formed between Door of Faith Orphanage (DOFO) in La Misión, Mexico, and Third Church in Pella, Iowa, where Mike’s wife, Myra, works as Finance and Administrative Leader.
The Van Zee family’s involvement in the mission trip evolved from Mike serving as a youth leader, who chaperoned the high school ministry trips. He has had the opportunity to chaperone his daughters, too.
Mike and Evalee on her first mission trip.Mike and Ella during her first mission trip.
“I went on three mission trips to the Door of Faith Orphanage while I was in high school,” says Ella Van Zee, Mike and Myra’s oldest daughter. “The first two trips were in the summers with my church. The third trip was just my dad and me. We went to surprise my friend Samariha. We also helped repair some lights near the cross that overlooks the orphanage after they had been damaged in a wildfire. These trips have helped me grow deeper in my love for God while serving the kids at DOFO and the community of La Misión.”
Stud with inspirational message.
Teams of 50 to 70 high school students and adults from the Pella, Iowa, area usually fly each summer into San Diego, California. They cross the Tijuana border with a mission of “building relationships, one house at a time.” They typically build two to four homes annually in this bedroom town between Rosarito and Ensenada along the Pacific Ocean.
Door of Faith staff work with local families, who apply for a house through DOFO’s house building ministry. Once approved, a family is required to buy the plot of land and have the concrete slab poured. The mission team from Third Church sends money in advance for DOFO staff to purchase the materials.
The mission team paints siding and prepares trusses at DOFO while a few team members begin the wall layout on the 24 x 30-foot pad on Monday. By Wednesday, roofing and siding begins. Thursday is window and drywall installation. Friday completes the build with a second coat of mud and doors. Then the receiving family will paint, lay flooring, and finish the house after the mission team leaves.
1st John 3:16-17.
“A typical home has three bedrooms, a living space wired for a kitchen area and an attached bathroom,” explains Mike. “Each of our 60-ish team members writes a prayer, scripture or other words or symbols of encouragement on a two-by-four stud. We dedicate the homes with a gift of a Bible, keys, and a broom, which is a symbol of ownership and care taking. This dedication is a reminder to us of our purpose in 1st John 3:16-17.”
“The houses are just the foundation to the relationship,” adds Mike. “Often times, the family helps with the build and offers refreshments. The family usually treats us to an authentic Mexican lunch of tamales or tacos served on handmade tortillas. Each Wednesday night during the mission trip, the Third Church team hosts a mini reunion at La Mission church. This meal consists of American favorites like hamburgers and hot dogs, cake, and ice cream The cakes are made at the Door of Faith Orphanage bakery, a small business that helps children learn life skills.”
The Mission Continues Despite Pandemic
Although the worldwide Covid-19 pandemic has prevented Third Church from hosting mission trips for the past two years, the Van Zee family was able to complete a mission of its own in July 2021.
The Van Zee family in Mexico.
“Our oldest daughter, Ella, had a wonderful opportunity to serve as an intern with Door of Faith Orphanage,” says Mike. “Our family surprised Ella with a visit to Mexico at the end of her internship. We worked alongside a construction crew for three days to replace a roof on a shelter. While Ella stayed true to her internship, she provided Myra and her sisters a tour of the orphanage and helped serve a pizza party for the kids on Thursday night.”
A highlight of Ella’s summer internship was getting to spend time with the girls she sponsors.
“It was fun playing with the kids, serving them meals, and helping some of them with a reading program,” says Ella. “One night we got to watch a movie with the kids. That night both girls that I sponsor were sitting next to each other, so I sat in between them. I realized that most people who sponsor a child never get to meet them. They just get a picture or two and maybe a letter if they are lucky. Yet, I was blessed enough to get to sit within arms’ reach of both girls. I got to play with them, read with them, swim with them, and eat meals with them. I feel so blessed that I got to build personal relationships with them.”
With her internship complete, Ella moved to Orange City where she is a freshman at Northwestern College. She is participating in band and choir while pursuing a double major in Secondary Education and Spanish. She plans to become a high school Spanish teacher. Her sister Eliza is a junior in Pella High School; she is active in marching band, jazz band, basketball and soccer. Evalee (pronounced Ev-a-lee) is in eighth grade this year. She is active in band, basketball and soccer. Evalee also enjoys observing crop conditions and joining her dad in the combine during corn harvest.
The Van Zee family invite you to join them next year for a mission trip, with our church group or a team of your friends, to build homes and relationships in other communities. Contact Mike or visit www.trcpella.com
In honor of their trip to Mexico, the Van Zee family is sharing with us their favorite recipe for chicken enchiladas.
Turkey Producers Serve Up Tasty State Fair Traditions
“Fun, delicious, unique and healthy” aren’t usually the words fairgoers associate with food on a stick, but that’s exactly what Iowa’s turkey producers serve up at the “Turkey Grill.” You can get a taste of it at the 2021 Iowa State Fair (ISF) from Thursday, August 12, through Sunday, August 22, 2022.
“The Turkey Grill started with the goal to promote turkey and to provide a healthy, delicious alternative for fair-goers, and it continues to do so today, 38 years later,” says Gretta Irwin, Executive Director & Home Economist for the Iowa Turkey Federation / Iowa Turkey Marketing Council.
The Turkey Grill is located east of the Varied Industries Building on the Iowa State Fairgrounds. To learn more about the fair or to get answers to frequently asked questions, visit IowaStateFair.org. There’s also an official Iowa State Fair app.
We strive to serve fun, delicious, unique and HEALTHY turkey items.
NEW! Breakfast Poppers
The Turkey Grill’s new Breakfast Poppers.
$2
Breakfast in a meatball! Turkey, scrambled eggs, cheddar cheese, onion, green pepper, red peppers.
5 meatballs per serving
Guests can put their favorite condiment (ketchup, salsa, hot sauce) with the meatballs.
Turkey Tenderloin
$7
Marinated breast meat and slow grilled (recipe below)
On the Iowa State Fair “Healthy Choices” list
166 calories, 25 grams of protein and only 1 gram of saturated fat
We will serve it in a bun or on a stick
No allergens. Marinated in lemon juice, soy sauce alternative so gluten free, vegetable oil, red wine, onion, ginger, pepper and garlic powder
The meat is made exclusively for us by West Liberty Foods, the same turkey is featured on our shredded turkey sandwich, without the Mexican seasoning
People’s Choice Best New Fair Food of 2016
The Turkey Grill’s grilled Turkey Tenderloin on a bun.
Sold almost 17,000 turkey tacos at the 2016 Iowa State Fair
Pulled Turkey Sandwich
$6
Shredded Turkey Sandwich (all white meat)
Will remind you of that perfect turkey sandwich the day after Thanksgiving
120 calories, 1-gram saturated fat and 26 grams protein
No allergens. Ingredients: Breast meat, natural turkey broth, salt, sodium phosphate and natural flavorings.
Turkey Drumstick
$10
Brined, smoked and slow grilled to perfection
Only 140 calories per 3 ounce serving and 1 gram of saturated fat, this perfect-to-share fair item since it is about 16 ounces of meat.
No allergens, no wheat gluten or milk products, gluten free
Griddle Sticks
$2
pancake batter covering a turkey sausage on a stick, served in a tray with syrup
160 calories, 1.5 grams of saturated fat and 7 grams of protein
Contains egg, milk, soy and wheat
“We hope that our guests enjoy this powerful protein year-round!” adds Irwin.
To help encourage you to eat turkey year-round, below are links to a few of our favorite blog posts about Iowa turkey producers with links to turkey recipes:
How delicious does Lemon Garlic Rotini with Zucchini sound? This recipe, which features a pound of turkey breast meat, is included in a link within a blog post above. Because it’s zucchini season, I wanted to be sure you check it out.
The Iowa Turkey Federation also is sharing its recipe for Grilled Turkey Tenderloin Marinade. Trust me, it’s incredibly delicious. Better yet, try it yourself!
I BELIEVE in the future of agriculture, with a faith born not of words but of deeds – achievements won by the present and past generations of agriculturists; in the promise of better days through better ways, even as the better things we now enjoy have come to us from the struggles of former years…
This first line of the “FFA Creed” is lived out by the group of men and women, who serve as FFA advisors and/or teach agricultural education. This small but mighty group is moving the needle toward an educated, innovative new generation of agriculturists.
Heidi Hain of Nora Springs, Iowa, is one of the new teachers shaping the next generation of agricultural leaders. Ms. Hain is in the middle of her second full year as a full-time Ag Education teacher. She teaches the 7th through 12th grade agricultural classes in the Nashua-Plainfield school district. Because agricultural classes and the FFA made such a profound impact in her life, she chose to become a teacher.
“Rockford Senior High had an Agricultural Education program, which is something my previous school had lacked. My older cousins had taken agricultural classes and were active in the same FFA chapter, so I decided to add that to my schedule,” explains Ms. Hain. “I was immediately drawn into the FFA, and Intro to Ag was my favorite course that year.”
Conduct of Meetings team from Northeast Sub-District of the North Central District!
In high school, Ms. Hain served as a Co-Reporter and Vice-President for her FFA Chapter. She also served as the Auditing Committee Chair for her State during senior year. In college, she was involved with Iowa State’s Collegiate FFA/Ag Ed Club. She participated in the parliamentary procedure team and placed 3rd Nationally!
Today Ms. Hain strives to push her students to use their talents to the fullest. As an FFA Advisor, she oversees Career Development Events (CDEs), helps plan a variety of events and continually pushes her students to become better. She appreciates this part of her job the most as it’s the real-life application of what she teaches in the classroom.
“I’m constantly pushing my students to be better people. I tell them that no ‘magic’ can happen when you stay in your comfort zone. I find so much joy when they leave their comfort zone and acknowledge the growth they made!”
Ms. Hain is a prime example of doing what she loves. She shows the support on her social media pages to promote agricultural education and how she is contributing to developing the next generation of ag. Lastly, she shares the why behind what she does:
“To me, being ag Ag Education Teacher is being able to exert an influence in my home and community which will stand solid for my part in that inspiring task. At the end of each day spent at county fair, prepping a contest or doing a fetal pig dissection is just as inspiring as the next task because I know it will make a difference in someone’s life.”
Recent survey shows grocery shoppers adapt to COVID-19, remain trusting in agriculture
Guest blog by Kelly Visser, Iowa Soybean Association agricultural awareness manager
Earlier this winter, an Iowa Soybean Association survey of 350 soybean farmers found that “improving consumer trust in modern agriculture” ranks highly among issues impacting farm profitability.
Perhaps that is because just 4% of Iowans are directly involved in farming. Thus, very few have a firsthand understanding of how today’s food system operates with their best interest in mind.
To understand Iowa consumer concerns and perceptions across the farm to fork chain, the Iowa Food & Family Project (Iowa FFP) conducts an annual Consumer Pulse Survey.
Now in its ninth year, the survey gauges Iowans’ grocery shopping habits, food label influence and attitudes toward agriculture. Year-over-year findings not only give a pulse on consumer perceptions, but also help shape Iowa FFP consumer-focused programming and content development.
The late-2020 survey of Iowa grocery shoppers had 1,539 responses and 1,103 were engaged with the Iowa FFP as monthly Fresh Pickings eNewsletter subscribers. Respondents’ age groups, income levels, education levels and geographic regions closely follow the state’s population.
Flynn Wright, an advertising agency in Des Moines, conducted the survey analysis from data collected.
Key Consumer Pulse Survey Insights
COVID-19 Impacts
More than half of Iowa FFP subscribers and 38% of the general population indicate they were surprised by the impact COVID-19 had on the food supply chain.
Most shoppers cite they felt an impact on the way COVID-19 affected how they purchase, consumer and prepare their food. Only 15% reported their behavior was unchanged.
Food Purchase & Preparation
82% of shoppers report purchasing their groceries in store, down from 97% in 2019.
53% of Iowa FFP subscribers and 33% of the general population are preparing meals from scratch at home at least five nights a week.
62% of shoppers haven’t ever purchased meat alternative products, 25% have purchased from a grocery store and 13% from a restaurant.
Half of those who have purchased meat-alternative products report perceived health benefits as a motivator.
Grocery Decision-Making Criteria
Food quality, price and nutritional value carry the strongest level of importance for grocery decision-making.
Dietary restrictions and fit within a diet are the least important criteria.
When it comes to label influence in purchase decisions, 69% of shoppers site the nutrition facts panel as “influential” and 65% rank the ingredients list as “influential.”
Words That Matter
Shoppers like to see words and phrases like “no high fructose corn syrup,” “all-natural,” and “farm-raised” on food labels.
50% of respondents reported that “organic” and “all-natural” phrases on food labels felt misleading.
Views of Iowa Agriculture
87% of shoppers are satisfied with Iowa agriculture.
Iowa FFP subscribers were significantly more likely than non-subscribers to be “very satisfied” with Iowa agriculture, 46% versus 39%, respectively.
Three-quarters of food-minded consumers give farmers an excellent or good rating for producing safe foods, contributing to the local economy and raising healthy animals with care.
“Excellent” and “good” ratings for farmer performance in protecting our air, soil and water has jumped from 50% to 70% over the past four years.
Views of Iowa FFP
More than half of shoppers reported being familiar with Iowa FFP, a 18% increase from 2016.
Thirteen percent reported being “very familiar” in 2020, a 11% increase from 2016.
When asked about the trustworthiness of Iowa FFP as a source of information, 84% of those familiar with the initiative rated it as “very” or “somewhat” trustworthy.
About the Iowa Food & Family Project
The Iowa Food & Family Project is powered by nearly 35 partners, including Latham Hi‑Tech Seeds, with a goal to help Iowans become more confident about how and where their food is grown. For more information and resources for connecting with consumers, visit iowafoodandfamily.com.
Tis the season for bundling up in coats and hats to go outside and build a snowman, sled down the hill or have a snowball fight. Suggesting a winter picnic might cause even the most amiable of midwesterners to question your sanity. Make that same suggestion to kids and watch their eyes light up! Everyone will be happy to learn a winter picnic can be warm and cozy, right inside your home.
Calling this idea an “epiphany” may be a bit of an exaggeration. If, however, the rejuvenation and relaxation typically associated with an outdoor picnic can be achieved indoors when the weather is frightful, it’s not just an epiphany … it’s a miracle!
Set the Stage
The only prop needed to create an indoor picnic is a blanket. Choose one that is easy to wash (especially if kids are involved) so the inevitable spills cause minimal concern. An old quilt urges people to sit and relax. Seldom used seasonal tablecloths make family feel like the special guests they are.
Place the blanket, quilt or tablecloth near a fireplace or in an unusual room of the house. Turn off the overhead lights and add candles (monitored closely, of course) or a string of lights on or near the blanket.
Choose a Menu
As with any picnic, choose simple foods that are easy to transport and eat. Here are a few suggestions:
Sliders (like these Ham and Cheese Sandwiches): can be made ahead, kept warm and require no utensils to eat;
Wraps: easy to customize, packaged individually and secure the meat, cheese and veggies in one tortilla;
Skewers/Kabobs: meatballs (like these Buffalo Chicken Meatballs), lunch meat, cheese, fruit and even desserts are more fun on a stick!;
Pizza: fresh from the oven or delivered to your door.
Pack a Basket or Tray
Just as the sight of a blanket on the floor will draw attention, the approach of a picnic basket or tray is sure to pique curiosity. Pack extra napkins (or a roll of paper towels), any required plates/utensils, drinks (individual servings can be poured into Mason jars with lids for easy transport) and a trash bag for easy clean up.
Encourage Conversation
Think of a few questions to encourage conversation and extend the occasion. If the picnic happens around Christmas, ask everyone about their favorite moments or the best things they ate. Ask about goals for the New Year. Find a list of trivia questions or conversation starters online and choose a few that relate to your family/guests. Ask each person to share memories of a favorite picnic or ideas for a future one.
Be Creative
During those cooped up winter days when time outside is limited, engage the imagination and create a summer oasis. Turn up the furnace a little, spread out beach blankets or towels, and tell everyone to put on swimsuits (or shorts and t-shirts). Pick up some fried chicken from the grocery store or a restaurant, add some potato salad and drink lemonade! Start dreaming about an ideal summer vacation (in detail) and finish with some ice cream or a S’more snack mix (honey graham cereal, marshmallows, chocolate chips).
Who doesn’t love to hang out in their pajamas? A breakfast picnic would be a great way to start a day. Some excellent options for food would include: muffins and fruit, breakfast burritos, egg casseroles, and yogurt parfaits. Ask each other questions about dreams (literal and figurative), look up information on constellations, or watch some old cartoons.
Please do not assume a winter picnic is for children. Couples can have a quiet meal together with some adult beverages and charcuterie, fondue or a favorite pizza.
Warm and Cozy Winter Picnic
The picnic in these photos features the comfort food of winter: tomato soup. Poured into individual containers, the soup can be eaten with a spoon or sipped right out of the cup. Breadsticks, cheese rounds and clementines are all easy finger foods, requiring no additional utensils. Some cranberry sparkling water with a few fresh cranberries makes a festive drink. For dessert, leftover frosted sugar cookies were crumbled and layered into plastic cups with pudding, raspberry jam and fresh raspberries. A trifle like this can be made with any leftover cake, brownie, cookie or bar. Whipped cream or vanilla yogurt can be used instead of pudding and some fruit will add texture and freshness.
A New Tradition
This could be the start of a new tradition. Once a year, on January 6th, have a winter picnic … an Epiphany picnic. Celebrate the close of the Christmas season. Pack up some good bread, grapes, olives, cheese and wine (or sparkling grape juice). Read about the arrival of the Wise Men in Matthew 2:1-12. Talk about the significance of gift giving. Say a prayer asking for guidance and protection in the New Year.
Ask children under the age of 10 what they want to be when they grow up and they will likely give you one of these answers: professional athlete, doctor, veterinarian, firefighter, police officer or teacher. It’s no surprise a kid’s answer is heavily influenced by the adults in his or her life.
Dan Miller of Mapleton, Minnesota, says he has wanted to be a seed seller from the time he was old enough to accompany his father, Ron, to plot days and on sales calls. In addition to operating a seed dealership, Ron has raised corn, soybeans and hogs since 1979. He and his wife, Cheryl, also have raised four children. Their oldest son, Lance, is a production agronomist. Their daughter, Amy, is a financial planner. Their son Alan farms with Ron and raises hogs. Alan also recently became a Latham® Seeds dealer. Dan, the youngest, also is following in his father’s footsteps.
“I’ve always wanted to work in agriculture, and seed is the area I enjoy most,” says Dan, who enjoys helping on the family farm. He graduated with a degree in Ag Business from the University of Wisconsin at River Falls. His first job after college was working for a cooperative in southeast Minnesota for five years. During that time, he earned his Certified Crop Advisor. Following that he worked another three years for a cooperative in South Central Minnesota. He also interned for a crop consultant for two years.
While living in southeast Minnesota, Dan met his wife, Clarissa, in Rochester where she was working as a registered nurse in the medical cardiac progressive care unit at St. Mary’s Hospital. They realized they had much in common. She also has three siblings and they both grew up with farming families in rural communities in Mapleton, Minnesota, and Odebolt, Iowa. Their parents were both married within a few weeks of one another, so they celebrated their families when he and Clarissa were married on November 30, 2019. Now Clarissa is a cardiac device nurse at Mayo Clinic Health System in Mankato.
Both Dan’s and Clarissa’s families enjoy spending time at the lake. In fact, Dan proposed to Clarissa while cruising on a pontoon. When Dan was growing up, his family vacationed for a week every summer at the lake. They still enjoy fishing up north. In addition, Dan and Clarissa have started a tradition of spending a week at Lake Okoboji in Northwest Iowa with her family.
Dan and Clarissa enjoy spending time in the great outdoors, whether its golfing or walking their dog. The couple welcomed a German Shorthair Pointer in January 2020. Dan is training her to hunt pheasants.
As another new year approaches, Dan has welcomed another change. He joined the Latham Team on December 1, 2020, as a District Sales Manager. He serves the Minnesota counties of Blue Earth, Nicollet, Le Sueur, Waseca, Watonwan, Martin, Faribault and Freeborn.
“What drew me to Latham Hi‑Tech Seeds is its family atmosphere. Some of my customers have had planted Latham® products, and I’ve seen the great performance. I see opportunities here for Latham, and it excites me to be a part of it. I look forward to just focusing on selling one brand of seed. I enjoy using technology to place hybrids. That’s how I differentiated myself from the competition in the retail setting, and I’m looking forward to putting my background and experience to work for Latham.”
With a focus on family, Dan is looking forward to enjoying holiday traditions. One of his family’s traditions is to enjoy soup and snacks on Christmas Eve. Today he is sharing a recipe for Chicken Wild Rice Soup.
Now that the big Thanksgiving feast is over, what do you do with the leftover turkey and dressing? It’s time to try a delicious, northeast Iowa classic that’s been dubbed everything from “iconic” to “starch-a-pa-looza.”
We’re talking about and dressing sandwiches—a flavorful mixture of turkey, gravy and stuffing mixed together and served in a bun. Yes, these are starch on starch with plenty of turkey mixed in for good measure. No, they aren’t hot turkey sandwiches, where gravy is poured over a sandwich stuffed with sliced turkey. These are a food all their own, and they are a cult classic around Dubuque, Iowa.
“These sandwiches are a staple around here,” says JoAnne Gregorich, whose family farms near La Motte in eastern Iowa, south of Dubuque.
Turkey dressing sandwiches don’t just turn after Thanksgiving. If you attend enough graduation parties, bridal showers or wedding receptions in parts of Eastern Iowa, there’s a good chance that turkey dressing sandwiches will be on the menu.
You can either make your own, or if you’re anywhere near Dubuque, stop by Cremer’s Grocery. For more than 70 years, Dubuque’s last family-owned grocery has helped make meals special, thanks to their Famous Turkey ‘N’ Dressing sandwiches.
Just a sidenote: When I shared my Culinary History of Iowa program at the Carnegie-Stout Library in Dubuque in September 2017, the library also hosted a potluck featuring Dubuque foods. The mere fact that the librarians felt the need to post the sign “Cremer’s Turkey and Dressing Sandwiches: One per person please” says a lot about how popular these sandwiches are.
There often are no specific recipes for turkey dressing sandwiches, and every family takes their own twist on this local classic. The Gregorich family prefers to go heavy on the turkey. “I’d say I use about 95 percent turkey, along with a little stuffing and gravy,” says JoAnne, who adds that leftover cranberry sauce on the side is a good option.
What if you pour gravy on top of a turkey dressing sandwich, similar to a hot beef sandwich? “That’s something different than a turkey dressing sandwich,” JoAnne confirms.
Farming, food and family go hand in hand
Turkey and dressing sandwiches reflect the resourcefulness of generations of Iowa farm cooks who know how to maximize leftovers and give them a creative, new spin. The hearty sandwiches also fit with the region’s strong agricultural heritage, which the Gregorich family is proud to maintain.
Both JoAnne and her husband, David, grew up in Jackson County. They remain close to their rural roots on their Jackson County farm, where they raise corn, hay and beef cattle. JoAnne is glad the couple had the chance to raise their two daughters, Cassie and Kellie, on the farm.
“Growing up on a farm teaches you responsibility and instills a work ethic in you,” JoAnne says. “I also appreciated the times we were all able to work together as a family.”
While the girls are grown and are pursuing their own careers in agriculture, they always enjoy coming home and spending time with their family on the farm. There’s a good chance that turkey and dressing sandwiches will be served at many of these gatherings. “They are a very good sandwich,” JoAnne says.
