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?
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.
Finding Love After Loss: Sharing Passion for Seeing New Places, Meeting New People
Suffering crop loss in 1993 turned out to be one of the best things that could have ever happened to Augie Schad. If it wouldn’t have been for Mother Nature, he might never have met claims adjuster Nancy Ruesink.
Nancy grew up on a farm in western North Dakota and moved to Minnesota after she married. When she became a widow at age 26, she chose to farm so she could stay home with her two young sons. Then in 1989 Nancy became a crop adjuster. Today she works as claims supervisor for eastern Minnesota and is also actively involved with the seed business.
“My experience in crop insurance complements the seed business and vice versa,” says Nancy. “I stay informed about the newest technology and have the privilege of seeing many different products perform on many different farms. And knowing what’s happening in the seed world helps me inform the producers I work with. It’s really all about helping people.”
Helping farmers become even more productive and profitable keeps the seed business interesting for Augie, who was raised on a dairy farm near Plainview, Minnesota, and has been a Latham® dealer for 18 years.
“New seed traits and technologies have made production agriculture safer for producers and consumers alike,” says Augie. “And making the best seed products available to customers is really important to me. I know that, as a family-owned business, Latham Hi‑Tech Seeds is most interested in helping farmers be profitable and successful. I also like the fact that I can talk directly to the company’s owners.”
Outside of work, Augie and Nancy enjoy traveling. This winter they headed west for a few weeks, visiting family and friends. They spiced up a community potluck in Arizona with a batch of “Bacon Wrapped Stuffed Jalapenos.” As soon as someone tried the first pepper and said how much he liked it, Nancy said the rest of the batch was gone in a blink of an eye.
See how quickly these appetizers disappear as you gather with family and friends! Nancy’s recipe for stuffed jalapeños follows. Also listed below is her recipe for Blueberry Chicken Salad, which has been a hit at their family reunions.
Now that the days are getting longer and warmer, it won’t be long before the picnic season is here. What’s your favorite dish to make for a potluck?
When March 1 appears on the calendar, I’m instantly ready for spring. I want the grass to turn green, trees to bud and flowers to bloom … overnight! I’m ready to play in the dirt, plant a few seeds in my garden and harvest the fruits of my labor. I’m eagerly awaiting April, which is National Gardening Month.
So you can only imagine how disappointed I was to awaken Wednesday, March 9, to a Winter Wonderland. I decided to get out of my funk by “bringing the garden indoors” and whipped up a Garden Chicken Casserole. Like many of my favorite recipes, this one is easy to make and tastes delicious. Add a loaf of fresh-baked Beer Bread with a Strawberry Spinach Salad and dinner is complete!
In case you didn’t know, “fiesta” means “party” — so let’s get it started with this delicious Fiesta Chicken Chowder recipe, just in time for your Super Bowl party planning. You’re welcome.
Click here to read ‘Twas the Night Before Harvest, an entertaining poem by a University of Auburn student.
It’s obviously not the Night Before Harvest in the Midwest, but we thought this poem was still fitting since tomorrow is the Night Before Christmas. At the end of the poem, Farmer Fred heads home for his supper of chicken and corn-on-the-cob. Fred doesn’t say what kind of chicken he’s having, so I thought I’d recommend one of my favorites, Bacon Ranch Slow-Cooked Chicken.
Bacon Ranch Slow-Cooked Chicken is a perfect harvest-time meal because it can be prepared ahead of time and left alone to cook all afternoon in a slow cooker. It also works perfectly during the holiday season when the house is filled with family or friends, and you don’t want to spend too much time alone in the kitchen prepping food.
The prep time for this dish is truly only 10 minutes. I often fix this as a meal when I know my kids are having play dates or on days when I’m leading a Scout meeting and will get home late. All I have to do is boil noodles and presto… it’s dinner time!
My motto in the kitchen is “Simple. Delicious.” If you keep this in mind, you’ll have a better understanding as to why I’m posting a photo of butter rather than the beautiful entrée that was served yesterday at the luxurious Chateau on the Lake in Branson, Missouri.
Latham customers and I had the privilege of watching a cooking demonstration by Chef Doug Knopp. To say that it was “Food Network brought to life” would be a huge understatement! I learned more in 90 minutes from Executive Chef Knopp than I’ve learned after years of watching cooking shows on TV! Chef began by telling us that no question was a dumb question, so I felt like I was given carte blanche! (As a former journalism major, I’m never short of questions.)
“Cooking is an art,” says Chef Knopp. “You don’t have to follow the recipe exactly; make a few changes to better suit your tastes.” For example, Chef says to cook with any wine that you would drink.
If you like Chardonnay, try it. If you like Riesling, use it. Experiment with different wine when making the Mushroomed Stuffed Chicken Breast (recipe follows) to discover what wine gives you the flavor you most enjoy.
The Canadian-born chef also shared many tips as to how he and his team of culinary professionals are able to serve 150 covers (industry jargon for “different plates of food”) a la minute (made to order) nightly and with ease. The key, he says, is mis en plus (pronounced meez-on-plooss), or the advanced preparation of ingredients. Here are a few of his tips I’ll be trying at home:
Placing washed lettuce and other foods (even soup) in Ziploc® bags and then stacking them in my Crisper drawer;
Tossing out my cooking wine (which tastes like vinegar any way) and replacing it with whatever I feel like enjoying by the glassful that night at dinner;
Assembling olive oil (in a plastic squirt bottle), pats of butter, kosher salt, and other seasonings in a 9×13 pan, so it’s convenient when I need it;
Blowing on the liquid to prevent it from boiling over on the stove;
Using a star tip to make pretty pats of butter.
Honestly, I think food tastes better when it’s pretty. Move over small, yellow, plastic tub of margarine… this Christmas I’m replacing you with pretty stars of Real® butter!
What are some time-saving tips that make holiday entertaining easier for you?
Cajun Butter
Ingredients:
1 pound unsalted butter, softened
2 T. orange marmalade
1 tsp. chili powder
Method:
Blend all of the ingredients together and place in piping sleeve with star tip. (I’m so excited to have another use for The Pampered Chef® decorator kit since I use it more to make Deviled Eggs than I do for cakes or cookies. Oh, I feel a New Year’s Resolution coming on!)
Roasted Red Pepper Bisque with Sambuca Cream
Ingredients:
4 large, roasted red peppers, chopped
1 large onion, chopped
2 medium carrots, chopped
½ head celery, chopped
1 T chopped garlic
½ cup tomato paste
quart chicken stock
½ quart heavy whipping cream
½ cup Sambuca
Method:
Sauté the roasted red peppers with onion, carrots, celery and garlic. Deglaze with white wine, add chicken stock and half of the cream, bring to simmer. Whisk in tomato paste. Simmer 15 min. Puree with hand blender and strain. Season with salt and white pepper if needed. Whip the rest of the heavy cream and add Sambuca. Pour into bowls and garnish with Sambuca cream. (Yield 6)
White Chocolate Banana Spring Roll with Vanilla Bean Ice Cream
Ingredients:
6 large spring roll wrappers
3 bananas
3 oz white chocolate chips
3 oz chopped pecans
3 oz caramel sauce
3 oz chocolate sauce
2 pints vanilla bean ice cream
6 mint sprigs
Method:
Slice bananas into 4” sections and then slice them in half the long way. Place banana, flat side down, in a spring roll wrapper; sprinkle with white chocolate chips and chopped pecans. Fold in the ends and wrap up banana in wrapper, sealing the end with egg wash. Deep fry or place in shallow pan fry until golden, approximately 2 minutes. Place ice cream in center of plate and spring roll next to it; drizzle with caramel and chocolate sauce. Top with chopped pecans and garnish with mint sprig.
You know Thanksgiving is getting close when the grocery store shelves are fully stocked with everything you could ever need for your holiday dinner preparation. This season always serves as a good reminder to thank the people and the industries that make it possible to create a feast on Thanksgiving and any other day of the year. We are truly blessed by the bountiful supply of food produced by America’s farmers. #foodthanks
As promised last Friday, today we’re featuring more recipes from proud Iowa turkey producers. Pam Larson, a turkey producer from Ellsworth, Iowa, shared with us her recipe for Easy Turkey Salad. I have to admit that I was practically doing the happy dance in my office when I received this recipe. If “easy” is in the title, I know I’ll like it! Another reason I’m going to enjoy making this salad is because it will give me a new use for holiday leftovers. I’ll simply cut up any uneaten, cooked turkey, measure 2 cups into each bag and freeze it. Future meals will be made with minimal preparation time.
Some weeknight after work, I’ll unthaw a bag of turkey and whip up some Turkey Reubens. Julie Jensen of Belmond, Iowa, told me about her tasty sandwich creation when the two of us met during a tailgate luncheon before the ISU v. Nebraska football game in Ames earlier this month.
Special thanks to Julie Jensen, Pam Larson and the Iowa Turkey Federation for providing the following recipes. Enjoy!
How are you showing thanks for the food we enjoy this Thanksgiving season? #foodthanks
Easy Turkey Salad
Recipe from: Pam Larson, Ellsworth, Iowa
Makes 8 servings
Ingredients:
2 cups diced cooked turkey
1 tablespoon minced onion
1 teaspoon salt
1 cup salad dressing
2 ounces shell macaroni, cooked and drained
1 cup diced celery
1 cup halved green OR red grapes
½ cup slivered almonds
1 (11 ounce) can mandarin oranges, drained
Directions:
Wash hands.
In a large bowl toss ingredients together except the mandarin oranges.
Add the mandarin oranges and gently stir until combined.
1 serving: calories 239, protein 13 g; fat 13.3 g (saturated 1.9g), cholesterol 36.6 mg; sodium 577.9 mg, carbohydrate 16.8 g, fiber 1.6 g
Some Turkey Facts:
Turkey sandwiches account for 48% of all turkey consumption.
Hormones and steroids are not used in any turkey production. It is illegal. Their use for any turkey production was federally banned in the 1950s.
Did you know when you enjoy a turkey sandwich from SUBWAY® or Jimmy John’s®, it’s more than 80 percent likely the turkey in your sandwich came from Iowa? The Iowa turkey industry is incredibly important to our state, adding significant economic activity and creating employment in rural Iowa (www.iowaturkey.org).
As we work to honor farmers in our Friday family recipe posts, I couldn’t think of anyone more fitting to feature this month than the turkey producers who help feed our families and put a delicious turkey on the table at Thanksgiving.
Turkey is a fitting meal for just about any occasion and any day of the week. So now that the weather is getting a little cooler, I’m going to add Becke Dorenbush’s Southwestern Turkey Soup to my list of “go to” meals. My mouth was watering just looking over the ingredients, so I can’t wait to give it a try. Even better, it’s low in calories and fat (something I wish I could say for all of my favorite winter recipes). Becke also recommends this soup as a great dish to accompany football festivities, so perhaps this year I can serve it on Soup-er Bowl Sunday. (Hope you’ll forgive my bad pun here, but I couldn’t resist!)
I’m also looking forward to making Rich Hogrefe’s recipe, “Shoot the Turkey.” This recipe is named so because you inject the marinade to “shoot the turkey” with great flavor. With butter and garlic, it can’t help but be good!
Be sure to stay tuned for next Friday’s post when we feature more recipes from proud Iowa turkey farmers. A special thank you to the Iowa Turkey Federation for providing the following recipes submitted by their members. Bon appétit!
Southwestern Turkey Soup
Recipe from: Becke Dorenbush, Jewell, Iowa
Makes 10 servings.
Ingredients
6 cups turkey OR chicken broth
1 (14 ½ ounce) can crushed tomatoes
1 (14 ½ ounce) can diced tomatoes
3 cups cubed cooked turkey
1 large onion chopped
1/3 cup chopped cilantro
1 (4 ounce) can chopped green chilies
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon dried oregano leaves
2 to 3 cups frozen whole kernel corn
Directions
1. Wash hands.
2. In large Dutch oven combine all the ingredients except the frozen corn. Bring mixture to a boil. Reduce heat, cover and simmer for 1 hour.
3. Stir in frozen corn and return mixture to a simmer. Simmer for 10 minutes or until the corn is tender.
Serve with: coarsely crushed tortilla chips and Mexican shredded cheese over soup.
Some Fun Turkey Facts:
Economic value per turkey is about $20.00. (Farm – processing)
Yearly, all of Iowa’s turkeys will eat about 62,000 acres of corn and 69,000 acres of soybeans.
A female turkey is called a hen and a male turkey is called a tom. Toms and hens are raised separately. Most Iowa turkey growers raise toms.
Now that temperatures are cooler and we’ve turned the calendar pages to the festive month of November, I can’t help but think about warm, comfort foods and holiday entertaining.
As a working mom, I look for every opportunity to save time. That’s why I love crock pots and make-ahead salads! Since I’d be remiss not to “talk turkey” this month, below is one of my favorite turkey recipes to feed hungry groups with ease. I’m also including an easy-to-make cranberry jell-o salad recipe with Caramel Apple Cheesecake for dessert. Mash some real potatoes, open a can of green beans and call it good… Menu planning doesn’t get much easier than that!
Herbed Turkey Breast
Ingredients: 5 to 6 pound turkey breast, fresh or thawed
2 T. butter or margarine
1 T. soy sauce
1 T. fresh parsley, minced
¼ c. garden vegetable-flavored cream cheese
½ tsp. dry basil
½ tsp. rubbed sage
¼ tsp. ground black pepper
¼ tsp. garlic powder
Directions: Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on Low for 8 hours or High for 4 hours.
Cranberry Pineapple Salad
Ingredients: 2, small packages of cranberry (or raspberry) flavored gelatin
1 ¾ c. boiling water
1, 16-oz. can jellied cranberry sauce
1, 8-oz. can crushed pineapple, undrained
¾ c. orange juice
1 T. lemon juice
½ c. chopped walnuts (optional)
Directions: Dissolve gelatin in boiling water. Then break up the cranberry sauce and stir it into the liquid gelatin. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11x7x2 dish. Chill until firm; cut into squares. Serve on lettuce leave and top with a dollop of mayo.
NOTE: While this red salad looks pretty against a dark, green lettuce leaf, I rarely take the time to serve it this way. It just becomes so fancy! Perhaps I should try it this holiday season…