It feels like we just gathered together to celebrate the New Year, yet January Soup Month ends today. While I’m trying to come to terms with how quickly the month has passed, most Americans have moved on to the next big thing… Super Bowl XLIX!
Scrambling like a quarterback about to get sacked, I sat down at my laptop this morning to come up with a game plan to help feed a crowd tomorrow! Fortunately, I didn’t have to search very long or hard to find recipes for Game Day Grub like dripping roast beef sandwiches or ideas to serve up a little Super Bowl-themed fun.
Below are links to some recipes that will help you keep it simple on Super Bowl Sunday, so you can spend less time in the kitchen and more time in front of the television watching top commercials like “Lost Dog.” As touching as this new #BestBuds spot is, nothing pulls at my heart strings like “So God Made a Farmer.”
If you’re in need of some last-minute ideas, check out Latham Seeds’ “Super Bowl” board on Pinterest. Below are a few Super Bowl recipes that our customers and ag friends have shared with us in the past:
Soup sounds like an ideal meal tomorrow for two reasons: (1) I can fix it ahead of time and forget about it until we’re ready to eat; and (2) there’s an 80% chance of snow. We may just need to warm up with Beer Cheese Soup!
Darcy Maulsby is a farm cook whose family operates a Century Farm in Calhoun County between Lake City and Yetter. Darcy also runs her own ag marketing/communications business (www.darcymaulsby.com) and enjoys teaching cooking classes, reading and improving her photography skills in her free time. Darcy’s motto? “As long as people need to eat, agriculture will never be irrelevant.”
Got 30 minutes? You’ve got enough time to make freezer jam. Once you’ve tried this amazing spread, you may never buy the jarred stuff from the store again.
I can speak from experience, because I got hooked on home canning nearly a decade ago. During my class at the recent Women in Denim seminar in Storm Lake, I showed how making a simple, homemade freezer jam is the best way to break into canning. It’s easy, delicious and will make you feel like a major-league home cook.
Jam isn’t just for toast, however. I use it for all sorts of recipes, from sweet to savory. In case you’d like to know what defines a jam, jelly or preserve, here’s the scoop:
In jelly, the fruit comes in the form of fruit juice.
In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly).
In preserves, the fruit comes in the form of chunks in a thick syrup.
Here are a few of my best recipes to get you started:
30-Minute Raspberry Freezer Jam
You can use red raspberries or blackberries with this recipe, which is fast, fun, and fabulous!
3 cups prepared fruit (about 6 cups fully ripe red raspberries)—can also use frozen berries
5 cups sugar, measured into separate bowl
¾ cup water
1 box fruit pectin (I use the regular kind, not freezer pectin)
Canning jars
Crush raspberries thoroughly, one layer at a time. Press half the pulp through sieve to remove seeds, if desired. Measure exactly 3 cups crushed raspberries into large bowl. (If using frozen berries, drain off much of the liquid, and save for jelly making). Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks, or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
Secrets to Turning a House “Divided” into a House United
While Jody (Cole) Dvorak grew up in the Land of Deere, she says she had never ridden in a tractor or spent any time on a farm before she started dating the man who became her husband. Her parents operated a professional photography studio in Waterloo, and that’s where she discovered an interest in business.
She enrolled at the University of Iowa, and her career path seemed clear. She would earn a bachelor’s of Business Administration degree, move to Minneapolis or Chicago and work for 10 years before starting her own company in the fashion industry.
Two months before graduation, however, Jody and her roommate went to watch a rugby match at City Park in Iowa City. David Dvorak was “the handsome wing forward” who explained the game to them. David had graduated the previous year from Iowa State University with a bachelor’s degree in Agriculture Business and played for the Iowa City Ducks when his scheduled allowed.
“That day he told me that he’d like to call me in about six weeks,” said Jody. “My first thought was, ‘Whaaaat?” Dave explained that he would be busy with harvest until then, but I was still surprised when he actually didn’t call until the crops were out.”
It goes without saying that love changed the course of Jody’s career plans. She found herself following new dreams that led her down a moonlight path near West Liberty in eastern Iowa.
“Farming is a life unlike any other, and I discovered right away how little I knew about agriculture. But I was excited about the completely new lifestyle. Marriage is marriage. A supportive spouse is there at the end of the day to listen, to understand that her needs don’t come first every day and to provide a safe space for her husband,” says Jody.
When the Dvoraks were married and getting started in the 80’s, one of the most supportive things Jody said she could do was have a paycheck. She worked off farm for 22 years. She was an ad executive for three newspapers and advertising manager at the Iowa City Press-Citizen. She also served as membership director for the Iowa City Chamber of Commerce and as a coach for the Susan G. Komen 3-Day for the Cure. Plus, she owned two Curves fitness centers.
Jody gets involved on the farm when her experience allows her to add value to the operation. Dvorak Farm became ISO-9000 certified about 15 years ago, so she became more involved at that time. She helped create sales and marketing materials for Innovative Growers, which produced expeller pressed soy oil, when David served as president of that group. They attended food shows to find new markets for their oil. Recently, Jody says she’s “dipped a couple toes into the pool of grain marketing.”
Today Dvorak Farm raises primarily corn and soybeans. They lean toward value-added crops, growing white and waxy corn plus non-GMO corn and soybeans, seed corn and seed soybeans. They also grow some organic corn and soybeans. Their business is “driven by ethical principles and land stewardship while maintaining honest and fair relationships with landlords, employees, and everyone with whom they do business.”
Dave and Jody Dvoark with son, John, and daughter, Casey.
In addition to raising crops, David and Jody raised a family on their farm. Their 24-year-old daughter Casey works at an ad agency in Chicago, Their son John, 22, is working on his Master’s Degree in Computer Science at Rochester Institute of Technology (RIT) in Rochester, NY.
“While my childhood was spent with a lot of neighborhood kids, Casey and John’s memories include each other. They played outside on the swings or built forts in their rooms together. They walked to and from the school bus every day, and did homework together. They had a mix of life on the farm like their dad had, but they also got time in the ballet studio and wrestling meets like my childhood. But unlike me, they had plenty of space to learn to drive!”
The Dvorak’s children are following their dreams in far-away cities now, but they enjoy trips back home for a good home-cooked meal. In honor of January soup month, today Jody shares with us a favorite recipe for Butternut Squash Soup. She’s also sharing another recipe for bruschetta, which Jody says has become a favorite tailgating recipe.
“Our family enjoys a good-natured competition every September although the Iowa – Iowa State rivalry hasn’t been as enjoyable for me the last few years,” says Jody good-naturedly. “When my Hawkeyes won the Big Game the first 12 years we were together, I should have been more gracious! Fortunately for me, Dave played rugby at Iowa State, not football, so it’s a pretty fun weekend no matter what happens.”
P.S. Jody grew up in the city and graduated from the University of Iowa. David was raised on a farm and graduated from Iowa State University. While opposites attracted, they put their differences aside and work toward common goals. Be sure to read Monday’s blog when Jody shares advice for any girl who decides to marry a farmer! Monday’s blog is Part II in our “Bachelor series.” Click here to read Part I.
Ringing in the New Year for this Franklin County family means celebrating Christmas and then heading to Hilton Coliseum to watch the Iowa State Men’s Basketball game.
Kari and the kids enjoying a New Years Eve game at Hilton Coliseum
“My parents, both of my sisters and one of my brothers-in-law all graduated from Iowa State, so we are truly a Cyclone Family,” said Kari (Berghoefer) Subbert of Hampton. “It’s a lot of fun to take our kids and teach them about Cyclone traditions.”
Another Cyclone tradition for the Berghoefer family is participating each spring in Cy’s House of Trivia. The family has entered as a team since the contest began in 2006. They’ve earned a spot in the Top 10 each year, placing third in 2013 and winning it all in 2014!
In addition to cheering on the Cyclones, Kari’s family shares a love of rural living. She and her husband, Nathan, lived in Cedar Rapids for nearly 10 years but knew they wanted to raise their children in a small town. Nathan grew up on a Century Farm in Greene County, north of Churdan, where his dad still farms. Kari grew up on a beef cattle and grain operation just south Hampton that has been in her family for three generations. When the opportunity came up to rent land upon her dad’s retirement, the couple jumped at the chance to pursue their dream of farming.
Nathan feels fortunate that he’s been able to telecommute for his job as a software engineer at Rockwell Collins, which was his full-time job before he began farming. His background in engineering helps him keep up-to-date with the new technology being used in agriculture, too.
Kari, who graduated with a degree in journalism, worked for a publishing company in Cedar Rapids. She still does freelance design work, and she’s a full-time mom to three very active children. Grant is almost nine and in third grade; six-year-old Maren is in kindergarten; and Henry is three. Grant enjoys reading, building with Legos, playing the piano and showing a bucket calf at the county fair. Maren likes her dance and tumbling classes, playing dress-up and drawing. Henry loves anything with wheels – especially trucks, tractors and trains.
Kari, Nathan, Maren, Grant and Henry Subbert
The Subbert children are learning life’s lessons from the farm. “This year was Grant’s second year taking a bucket calf. He’s learning that it takes a lot of time and responsibility to care for animals,” says Kari. “He knows that he must go feed the animals even if he doesn’t want to because they depend on him to take care of them no matter what. Grant is also learning perseverance. Those calves can be stubborn when you’re teaching them to lead, but you have to keep working at it.”
Outside the home, Kari enjoys volunteering for the Hampton-Dumont PTO and serving on the Hampton Community Christian Daycare board. Her hobbies include reading, photography and baking, which were sparked by her nine years as a member of the Reeve Royalties 4-H Club for nine years.
“We were always allowed to help in the kitchen growing up,” says Kari. “My mom would let me decide what kind of pies we were going to make for the 4-H and church food stands at the county fair, as long as I made them from start to finish. Those years of practice led me to become the official pie baker for all family gatherings, and I still make four pies each year for our church food stand at the Franklin County Fair.”
Even though she’s known across the county for her aesthetically pleasing and equally delicious pies, Kari’s kids prefer her homemade banana bread. Today she’s sharing with us that recipe plus another one of their favorite soup recipes. “Both are easy to make and comforting, especially in the winter,” she says. Go ahead and celebrate January Soup Month, beginning this weekend!
Sausage Vegetable Beef Soup
1 lb ground beef
1 T minced onion (dried or fresh)
12 oz kielbasa sausage
4 c (32 oz) beef broth
1 can diced tomatoes (with juice)
1 ½ c frozen mixed vegetables
1 c Wacky Mac pasta
Salt and pepper to taste
Brown ground beef with minced onion. Add broth and tomatoes. Mix in vegetables and pasta. Bring to a boil and then turn down heat and simmer for about 10 minutes. Slice sausage into disks and heat in microwave. Add to soup with salt and pepper to taste, simmer 5 minutes and eat.
This is a soup that everyone in our family will eat – even the picky three-year-old. It’s easy to throw together on a weeknight and makes a hearty, filling meal. You can add other spices such as oregano, thyme or basil to change the flavor slightly as well.
This week I’ve been fortunate enough to attend the 4th annual Executive Women in Agriculture (#EWA14) business seminar, which is designed for any farm woman interested in honing her business skills. Each year I look forward to this two-day seminar in Chicago because it provides opportunities to meet interesting female leaders from the U.S.
Today it gives me great pleasure to introduce to you fellow Iowan Nicole Yoder, who puts her Agricultural Communications degree to good use by blogging at Farm Girl Facts of Life. She also works fulltime in marketing for Firestone Agricultural Tires. In addition, Nicole and her husband run a farrow-to-finish hog operation and raise crops.
Nicole says she started blogging in 2013 because she saw gap in today’s society between where food comes from (the farm) and where it ends up (our mouths). Many people try to tell farmers’ stories without even talking to a farmer. Others, like the singer Cher, try to tell farmers how to do their jobs.
“I strive to bridge the gap between today’s modern farmers and consumers by telling the truth about today’s practices and being transparent,” says Nicole. “It has been a good fit for me being I grew up on a hog and crop farm, and married into the same thing.”
By blogging, Nicole hopes her readers will gain a better understanding about modern day pork production (#RealPigFarming). She writes about what’s happening on their farm, addresses controversial ag topics, as well as shares some recipes and her faith.
Honestly, I appreciate Nicole’s straightforward approach to answering consumers’ questions. I admire the way she advocates for agriculture. I also respect her willingness to share her beliefs and convictions. So if you’re not already following her, I hope you’ll start! She’s on Facebook, Twitter and Pinterest. Why?
“I want people to know farmers are doing the best they can to provide a safe and wholesome product,” adds Nicole. “My husband and I eat the pork that we raise, so it’s in our best interest to provide a quality product for our family, as well as for consumers.”
To help promote the quality #pork her family raises, today Nicole is sharing with us one her favorite recipes for Cheesy Ham and Potato Soup.
See Why this Ohio Farm Girl Engages in #RealPigFarming
Our celebration of October Pork Month (#porktober) continues today as we introduce you to Lauren Schwab, who lives with her family on their farm just north of Cincinnati, Ohio. Lauren blogs at “Farm Girl with Curls” where she and her piglets “share adventures one oink at a time.” She shares everything from the birth of piglets to what pigs eat on a family farm.
If you’re already engaged in #RealPigFarming, I think you’ll find Lauren’s writing style refreshingly candid and her story totally relatable. If you’re someone who has questions about modern day pork production, you’ll find Lauren’s blogs transparent and informative. So sit back and enjoy learning about Lauren and her family’s pig farm in her own words…
Little did I know this was in my future when my dad grew his passion for raising pigs into a business in the 1970s. He is a first-generation farmer, who has faced more hardship than I can begin to imagine. Some days I wonder why God made me the daughter of a pig farmer, and it is through the heartaches and prayers we cling to when I realize exactly why He did.
I hold close vivid memories of my dad working day to night and having me come out to work with him on the farm as a child. I remember the summers seeming endless as my little brother and I showed pigs at the county fair. We spent our summer days walking the pigs down our back country road, chasing after them through the fields, and resting our heads on their bellies for a nap at the end of the day. The pigs were entertained by chewing on our rubber boots and begging us to sneak them a potato chip after their walks.
I still look forward to county fair week, where I can see youth show their animals and display leadership. Raising animals teaches you hard work and commitment to another life. It allows you have a bond with that animal and showcase your ability to raise a healthy animal and provide a food product people can feel good about purchasing.
We want people to feel good about the pork their purchasing for their families, and that’s why I feel compelled to tell our family’s story. Actually, the Peterson Farm Brothers inspired me by sharing their family’s story about beef production through parody videos. They provide entertainment with a positive message about farming.
Some days it is difficult to put myself out there online and share our story because farming keeps us busy all hours of the day. I have a love hate relationship with social media. I love sharing what my family does and our precious animals with everyone, so others can learn about how they are raised and how their food is produced. On the other hand, I am constantly plugged into a virtual world. I hope my sharing will bring positivity. However, I know not everyone will be pleased.
Yet, I know I am with my family farm right now for a reason. I developed a passion for writing and public speaking in high school on the FFA agricultural communications team. I graduated from Miami University with a Bachelor of Arts in journalism and women’s studies and a Master of Science in family studies. One might ask why I am still on the family farm, so I created this blog to write my experiences. Just as my Great Aunt Dee share stories to me about homesteading through the Great Depression, I hope to share stories with others about family farming and my bond with our animals.
Today Lauren is also sharing one of her favorite #porktober recipes for Bacon Wrapped Dates with us on TheFieldPosition. Add some flair to your fall football tailgate or put a new twist on holiday appetizers with pork!
With more than 30 varieties, you’ll find everything from mini to giant pumpkins at Enchanted Acres in Sheffield.
Nothing compares to tomatoes or watermelon ripened on the vine. Baked apples and pumpkin butter taste better when made from scratch, using locally grown products. Fresh baked bread, rolls and muffins don’t even need butter to make them taste better.
Get a taste of wholesome goodness for yourself! Franklin County Iowa is hosting its 2nd Annual Fresh on the Farm event, Sunday, Sept. 28, from noon to 6 PM. Sample homegrown foods as you ramble across the county side, stopping at these three host farms: Enchanted Acres, Carlson Learning Tree Lodge and Koenigs Acres.
“Fresh on the Farm is a series of free, on- farm tours that provide the public an opportunity to meet local farmers, learn about their farms, sample the foods they grow and purchase their products,” says Jan Libby, coordinator, Healthy Harvest of North Iowa. “Each farm will have products for sale, so visitors are encouraged to pack a cooler and shop along the route.”
Consumers are invited to shop the route in any order they please as this is a “come and go” event. Each host site will feature additional local producers:
Carlson Tree Farm, 867 130th Street, Hampton. Dennis and Cathy Carlson owners.Sample and buy fresh chickens, eggs, aronia berries, grilled goat and bison meat. Try whole wheat buns and flour made from Carlson’s homegrown wheat. Talk to an ostrich grower about how healthy the meat is. Buy and sample fresh in season vegetables and fruit with another local grower. Ask about their CSA gardens. View the tree farm and Learning Tree Lodge. There will baby goats for the kids to pet and whether goats for sale. Be sure to buy Cathy’s fresh, delicious sugar cookies!
Enchanted Acres, 1017 250th Street, Sheffield. Shannon Latham, owner.Enchanted Acres creates magical experiences for the whole family! Enjoy our entertaining goats, rabbits and chickens. Our playground offers endless entertainment. Crunch through the leaves as you walk through trails in our woods. Most of all, be sure to pick your own pumpkins! More than 30 varieties of specialty pumpkins were planted this spring. Pumpkin decorating classes will be offered. Plus, winemakers from Train Wreck Winery will be on hand to offer samples. We’ll also be featuring HenCliff Honey. You’ll have the opportunity to sample and buy bread, dip mixes, homemade jams plus fresh pumpkin butter and apple butter. We’ll also offer an array of fresh produce for sale including apples, spaghetti squash and various baking squashes. Be sure to reserve your locally farm-raised chickens, which will be ready in about 4 weeks.
Koenig’s Acres, 1510 110th Street, Hampton. Matt and Karen Koenig, owners.Check out what Matt intends to raise in the stock tanks. Find out which farmers markets Karen attends. Tour the gardens and sample the Koenigs’ produce. Townsend Winery will also be on-site with samples and wine to purchase. Emily Pfaltzgraf will have bison meat to sample and buy. There will also be fresh chickens, honey, jam, and in-season produce for sale. Be sure to ask about Karen’s CSA and how you can be part of it!
“Fresh on the Farm in Franklin County” is sponsored in part by Healthy Harvest of North Iowa, Iowa State University Extension and Franklin County Tourism.
After eating your way around the county and buying fresh produce, you might be feeling adventurous enough to try some new recipes. My new favorite lunch recipe is the Apple Orchard Panini from the Iowa Girl Eats blog. I make it with my homemade apple butter and top it with Provolone since there’s not a Trader Joe’s nearby.
Today I’m going to share with you another fittingly fall, one-dish recipe that my friend Sue made when we visited her family. (She served it with the best Wheat Blueberry Bread.) What’s your favorite way to enjoy fall flavors? I’d love it if you’d share a recipe with me, too!
Starry filled nighttime skies. Wide open spaces to roam. The feel of the sun shining on your face. The smell of harvest in the air…
These are the reasons most farmers enjoy living in rural areas, making a living doing what they love. It’s why Ian Pitzenberger desired to farm. It’s also why he and his wife, Melissa, feel blessed to raise their family on a farm. They’re enjoying keeping farming traditions, while giving their own farm a “flavor” of its own.
Ian has “officially” been raising seed beans for Latham Hi‑Tech Seeds since 2004, but he actually grew up helping his dad raise them on the Tyden No. 6 Farm in Dougherty, Iowa. Aftergraduating in 1999 from Greene High School, Ian attended Kirkwood Community College for two years and then transferred to Iowa State University where he earned a Bachelor’s of Science degree. He then took a full-time job at a local co-op for a year until he had the opportunity to rent a farm. Today Ian and Melissa farm with Ian’s parents, Ted and Judy Pitzenberger, and Ian’s brother Phil and his wife, Lyndsie.
Ian with his daughter, Eliyah, who was born in January 2014
“My dad is the glue of the operation; he keeps all of us together and running. Phil takes care of the business side. He’s the number cruncher and keeps our profits in the green. I’m the “service manager.” I keep the equipment running as efficiently as possible,” says Ian.
In addition to raising row crops, this year Ian and his son started keeping bees and producing honey. They wanted to diversify their operation, as well as help the environment since there has been so much talk about bees disappearing.
“It’s a wonderful opportunity for our children to learn responsibility and to make some money at the same time,” says Ian. “I also wanted a chance to help make a difference. Without bees, there is no pollination. Without pollination, plants die.”
Another advantage of keeping bees is that it’s relatively inexpensive to start plus the turnaround time is relatively low. The Pitzenbergers harvested their first honey within two months. After collecting the combs, they extract the honey and run it through a screen to remove wax and particulates. Then it’s bottled – raw.
On June 22, the bees were just starting the comb. On Sept. 7, Ian and Nik harvested the last of their first-year honey.
“We don’t use any heat in the process because heat destroys all the vital ingredients that give honey its healthful properties,” says Ian, who keeps the bees on the farm where his mother was raised by her parents, Henrietta and Clifford. To honor his maternal grandparents, the product is labeled HenCliff Honey. This first season has definitely been a learning experience, but it’s been a good experience.
“With any job or hobby, there are several ups and downs,” says Ian. “In the end, beekeeping is worth it because it does so much good for the environment and it results in healthy products.”
Honey is extremely versatile, from the medicine cabinet and bathroom vanity to the gym bag and kitchen cupboard. Honey attracts and retains moisture, so it’s used in many beauty and healthcare products. With approximately 17 grams of carbohydrates per tablespoon, honey is an effective and all-natural energy booster. It’s also a natural cough suppressant, helping soothe and relieve irritation from coughing.
To purchase your own bottle of HenCliff Honey, participate in the 2nd Annual Franklin County (Iowa) Farm Crawl. This event will be held on Sunday, Sept. 28, from noon to 6 PM. Three local farms will participate, and each farm will host other local farmers, who will offer samples of everything from grilled goat and ostrich to aronia berries and local wine. HenCliff Honey will be available for purchase at Enchanted Acres pumpkin patch, 1071 250th Street, Sheffield, Iowa.
Buy a bottle and celebrate National Honey Month at home! Ian says his favorite way to enjoy honey is with toast and peanut butter because it’s simply delicious. In honor of September National Honey Month, the National Honey Board is sharing recipes for everything from simple After School Snacks to gourmet entrees like Orange Blossom Honey-Seared Halibut.
Because I enjoy making quick breads – and I have a passion for all things pumpkin – I’m looking forward to baking up a patch of this Pumpkin Honey Bread. What’s your favorite way to enjoy honey?
Scott County Farmers Give “Hand Up” for Sustainable Farming
All proceeds from crops raised on a 40-acre plot by Hearts for Harvest go to help poverty-stricken families in third world countries. Pictured from left to right are board members: Scott Rochau, Bob Braden; Shannon Latham, Latham Hi‑Tech Seeds; Dave Boeding, Nancy Urmie & Dan Urmie.
It’s common for local farmers to come together at harvest time and help out their neighbors in need. What makes a group of Scout County farmers unique is that they come together each fall and combine for the benefit of farmers across the globe.
Bob Braden heard about Foods Resource Bank (FRB), a non-governmental humanitarian organization committed to providing food security in developing nations through sustainable small-scale agriculture production projects.
Feeling called to make a difference, Bob passed along the information to the congregation at St. Ann’s Catholic Church in Long Grove. He felt God nudge again, so Braden talked with more members of the community whom he thought might feel the same way. A committee was formed, and together they started a growing project called “Hearts to Harvest.” Today 10 committee members participate from both St. Ann’s and Faith Lutheran Church in Eldridge.
Hearts of Harvest consists of 40 acres, which produces a crop of both corn and soybeans each year. All proceeds from the crops go to projects that help poverty-stricken families in third world countries feed themselves with assistance from the FRB. The FRB assists with everything from providing seed for community gardens and getting farmers the tools needed to installing drip irrigation.
“Despite the challenges we might face, our growing project has had tremendous success,” says Braden, president of the Hearts to Harvest LLC. “We feel a sense of achievement working together to achieve a common goal of helping hungry people in developing world have the dignity and pride that comes with feeding themselves.”
“We’ve been truly blessed with such by such a caring and giving community,” adds committee member and Latham® seed dealer David Boeding. “We would like to thank everyone for your past support and prayers. So many companies and individuals come together to support our annual project.”
You can help, too! Simply donate $25 to sponsor one row of corn, which will help since Hearts to Harvest rents a 40-acre parcel to provide funds for the FRB.
Each year after harvest, members of the Hearts for Harvest board gather to choose the sustainable projects to which they’ll donate. Past Hearts for Harvest-sponsored projects have included:
2013
Honduras-Neuva Frontera – funds helped create cement ponds to capture water that could be piped into homes.
2012
Kenya-Kitui – funds were used to increase food availability and increase water resources.
2011
Liberia Rural Counties – funds were used to increase agricultural productivity and reduce malnutrition. Female head of households were targeted to develop home gardens.
2010
Tanzania – Dodoma – funds helped develop and implement community-based water provision systems. Sand dams and tree nurseries were built. Local farmers were trained in agricultural techniques and technologies related to food security.
2009
Liberia Rural Counties – this program supports agricultural and animal components as part of a wider program that includes water and school aspects as communities resettle after 14 years of war.
2008
India Chattisgart – funding was used to train and educate farmers about increasing crop yields and, in turn, increasing their profits to help feed and educate their families. Funds also were used to construct and repair water resources in six communities.
2007
Bosnia – Bosansko Grahovo – projects were funded in small Bosnian Village that was devastated by war. Funds were used to help local farmers build a milk buying station that met health standards to ensure milk quality.
2006
Kenya Africa – funds helped farmers produce more grain and open doors for improving nutrition with meat, milk and eggs. Farmers were provided with access to fertilizer and learned how to produce their own maize, amaranth and soybean seeds to enhance plant performance.
In honor of the work done in the developing world by Foods Resource Bank, today we’re sharing a traditional Tanzanian recipe for Braised Cabbage. Visit your local Farmers Market and gather the ingredients needed to try this at home!
Coach Paul Rhodes (center) with Chris, Bill, Shannon and John Latham
“Kickoff” is a sure sign that seasons are changing. Our annual Latham® dealer kickoff meeting marks the beginning of a new sales season. And our annual Latham tailgate marks the beginning of a new football season – including another season of the Latham Locker Room Show.
The Latham Locker Room Show airs during every football broadcast on the statewide Cyclone Radio Network. This segment airs following the play-by-play and includes exclusive “locker room” interviews with players and coaches. We’d like to invite you to listen along as you’re tailgating in the parking lot, driving home from the game or bringing in #crop14.
Just as we enjoy a friendly rivalry when Iowa State takes on Iowa, there is sure to be a fair amount of smack talk when Latham customers from North Dakota Roll into Ames this weekend,” says John Latham, company president and ISU alum.
The Bison may be the three-time defending national champions, but the Cyclones will have the home field advantage. Iowa State’s top tight end, E.J. Bibbs, is generating lots of attention already. Although this ISU senior had a breakout season in 2013, Iowa State Head Coach Paul Rhoads says his team’s offense won’t revolve around one player this season.
“It takes a good offense and a good offense to win on the grid iron – or in a farm field,” agrees John Latham. “I’m really excited about the talent ISU has and am looking forward to seeing the new defense come together. I’m equally excited about our new offensive coordinator and tight ends coach Mark Mangino. I know our team will be prepared to do battle.”
To help you prepare for the new season, we’re sharing a recipe for Pizza Snacks from the new Let’s Cook cookbook featuring “Iowa Girl Eats” blogger and host of “Join My Journey”, Kristen Porter. We know that large quantities of good food are key to hosting a successful tailgate, so we’re also including links below to some of our most popular tailgating recipes.
Get into the spirit and bring home the “W” with Team Latham!
