One trend for travelers is enjoying unique, yet authentic and local experiences you can’t find at the office, down the street or from mainstream motel or hotel. Examples include camping in a yurt in Clear Lake, Iowa, Sleeping Under the Sea at SEA LIFE Aquarium in Minnesota’s Mall of America, and embracing winter at Quebec’s Hotel de Glace, North America’s only ice hotel.

A North Central Iowa dairy family is offering a unique travel experience by combining a sleep experience with agritourism. Dan and Lynn Bolin of Clarksville, Iowa, opened New Day Dairy Guest Barn in December 2019. Attached to their free-stall dairy barn and robotic milking parlor, the loft of the Guest Barn features two cow-gazing windows. Each of the three bedrooms has a private attached bathroom. A kitchen and dining area finish out the space.

“We’re offering a new experience that will help connect folks from the city and country plus give people an understanding of where their food comes from by creating a space like nothing else,” says Lynn, who grew up near Minneapolis and met her husband when they were both attending Iowa State University.

After living abroad for two years, Dan and Lynn returned home to his family’s farm. Dan is a fifth generation Iowa dairyman. He and Lynn expanded their operation in 2015 by building a new barn, and “Rita the robot” began milking their 110 cows. Dan and Lynn feel blessed to work daily with his grandparents and parents. Dan’s mom, Pam Bolin, also is a leader in the dairy industry.

One advantage the Bolin’s farm has is that it’s just a short drive from many interesting attractions that also offer unique experiences. Because more Americans are traveling by car and opting to take shorter trips, those interested in booking a farm stay at New Day Dairy Guest Barn may enjoy day trips to nearby places like:

Cedar Valley (Cedar Falls – Waterloo)

• Barn Happy
• Food and shopping in Downtown Cedar Falls
• Lost Island Water Park and Go-Karts in nearby Hudson, Iowa
• Hansen Dairy of Hudson where you can eat homemade ice cream on another picturesque farm
• John Deere Tractor & Museum or factory tours in Waterloo, Iowa

Cedar River (Charles City)

• Coffee shops, restaurants and shopping
• White Water Park
• Carrie Chapman Catt’s girlhood home (where you can pick apples in the fall)
• Catch the Christmas Spirit in Charles City

North Iowa (Mason City, Clear Lake, Sheffield and Dougherty)

• Music Man Square, Meredith Wilson Museum and Meredith Wilson Footbridge
• Memories that Last a Lifetime Are Made in Clear Lake: The Surf Ballroom, Buddy Holly Crash Site, Classic Car Shows and summer festivals
• Northwestern Steakhouse
• What To Do with Kids in Clear Lake
• Frank Lloyd Wright: Architecture and Eats in Mason City
• Tyden Farm No. 6 in rural Dougherty
• Enchanted Acres pumpkin patch, Sheffield, open annually from mid-September through October)
• Block 10 @ 1921 City Hall in Sheffield for coffee, pastries or lunch

Northeast Iowa (Decorah)

• Seed Saver’s Exchange
• Whippy Dip and Mabe’s Pizza, which was voted “Top 100 Places to Eat before You Die”
• Vesterheim Norwegian Museum

SIDE BAR: Click on links above to related blogs for a “sneak peek” at these northern Iowa attractions.

To help consumers stay connected after they leave the farm, New Day Dairy started a monthly newsletter. Readers can learn how many calves were born that month, which cow is producing the most milk and special activities on the farm. You also have a chance to win a free night’s stay in the New Day Dairy GuestBarn. Click here to enter!

“Ultimately, the food we eat is our common thread, and food has become a destination. Rural America is becoming a destination, too.  The New Day Dairy Guest Barn is the only place in Iowa where you can authentically enjoy both,” says Lynn. “Helping others understand the source of their food isn’t the supermarket – it’s the farm – is important to us. Staying overnight on a real working farm acquaints guests with their food in a new way.”

March came in like a lion, but the weather has been acting more like a domesticated house cat since spring officially arrived on March 20. To overcome spring fever, active Midwesterners are tossing baseballs and hitting the trails. Paved trails throughout Dickinson County in Northwest Iowa give residents and visitors alike a safe path for walking, running, roller blading and biking.

If weather causes a delay in spring field work, Latham® Dealer Matt Schueneman of Spencer might put a few miles on his bike. He looks for opportunities to get rides in where he can, so he’ll be ready to participate in RAGBRAI XLVII come July 21. This year’s ride will mark the 12th year in which Matt has ridden in The Register’s Annual Great Bike Ride Across Iowa (RAGBRAI).

“I really look forward to RAGBRAI because it’s the one time of year that I get to see the friends that I’ve made from all over the country,” says Matt, who has farmed for 24 years in Northwest Iowa. He and his wife, Kari, are raising their family a half-mile from the farm where he was raised. “I really enjoy each RAGBRAI route because it’s a great way to see our state. I enjoy looking at the crops as we’re riding. I like visiting with old guys in small towns and listening to their stories.”

Matt and his team like to ride at the back of the pack, arriving in each of the towns after the crowd has passed. That way they don’t have to worry about congested roadways, and they can enjoy the restaurant food. Anyone who’s ever ridden RAGBRAI or lives in a community that has hosted riders knows that RAGBRAI is as much about the food as it is about the ride. The Farm Boys Hearty Food Company and Mr. Porkchop are two food trucks that travel the route annually and have become riders’ favorites.

“I enjoy trying all the different types of burritos along the route, but the Farm Boys’ breakfast burritos are probably my favorite” says Matt.

Matt’s oldest son, Drake, occasionally joins him for a few miles on local rides. Drake, 10, loves to be active. He enjoys playing basketball and football. His other interests include hunting and fishing.

His older sister Kayley, 16, also enjoys being on the go. She’s a member of the high school swim team and the Tiger Sharks team at the YMCA. Her favorite stroke is the freestyle. When she’s not swimming, she’s driving. Her parents says she loves driving as evidenced by the amount of gas she goes through in a month’s time.

Eleven-year-old Felicity has been dancing since she was 3. Her favorite dance styles are hip hop and lyrical. She also enjoys participating in both basketball and volleyball. In addition, she really enjoys art and drawing.

The future farmer in the family is likely their three-year-old Abe. He enjoys all things outdoors. He attends preschool every week day. After school, he looks forward to spending time in the shop with Matt or riding in a piece of machinery during planting season or harvest. Abe’s happy place is definitely on the farm.

This spring Matt and his little farmer will plant a Latham® SuperStrip^TM plot for both corn and soybeans. SuperStrip cooperators play a key role in Latham’s on-farm research program as multiple farmers plant the same group of products is planted within a given maturity range including: products currently in the seed guide; products being considered for next year’s lineup; and “experimentals” that are being tested to see if they meet our standards.

After planting a Latham soybean SuperStrip in 2018, Matt will plant 100% of his soybean acres to Latham brand Liberty soybeans.

“Latham 2186 really shined, even though we got twice the normal rainfall. It went 63.5 bushels. That’s the highest-yielding bean we’ve ever had on that farm, which became a Century Farm in 1982,” says Matt.

SuperStrips are a good selling point because they’re real on-farm results from our region, adds Matt. The fact that multiple cooperators are testing the same products allows us to see results across different soil types and under various weather challenges.

Matt is looking forward to getting the 2019 crop in the ground. He’s also looking forward to watching those crops develop throughout the summer months while he also enjoys time family time in the campgrounds. The enjoy time at the campgrounds where they relax by swimming, fishing, grilling and sitting around the campfire with friends. One of their favorite summer side dishes is Snickers Salad, and today’s their sharing that recipe with us on “The Field Position.”

After experiencing bitter wind chills during the Polar Vortex in January and record-setting snowfalls in February, Latham® seed sellers from across the Upper Midwest happily traded their Muck® boots for sandals and flip flops.

Our group enjoyed five sun-filled days along 120 acres of pristine sugar-white sand beaches and lounging around one of 13 luxurious pools at the Hard Rock Punta Cana in the Dominican Republic. Five-star amenities include spa services and an 18-hole championship golf course designed by Jack Nicklaus. The average daily temperature during February in Punta Cana is 84 degrees Fahrenheit, and if that doesn’t rock, I don’t know what does! In my opinion, it’s the perfect temperature for taking adventures.

Mid-week we boarded open-air buses and headed to the Dominican countryside where we learned about sugar cane, tobacco, coffee and cocoa production. We saw pineapples and bananas growing. We learned that Christopher Columbus brought sugar cane to the island, but tobacco is native. Some members of our group enjoyed smoking hand-rolled cigars and tasting Mama Juana, the national drink of the Dominican Republic

Coffee is the official non-alcoholic drink of the Dominican Republic, and Café Santo Domingo has 95% of the market share. We learned that coffee grows on large bushes or small trees, and it takes about nine months for the fruit of the plant to reach maturity. These red, yellow or purple berries contain the coffee beans, which really are seeds that are roasted. Did you know the type of coffee beans and the roasting time determine the amount of caffeine in your coffee? If you don’t want much caffeine, choose Arabica beans in a dark roast. If you want a caffeine jolt, then select a lighter roast. Click here to learn more about coffee production.

Another fun fact we learned is chocolate is purple in its natural state. Most of the chocolate produced in the Dominican Republic is consumed as a beverage and not eaten. Ninety percent of its production is exported, so cocoa is extremely important to this island country’s economy.

Our tour guide told us that chocolate produced in the Dominican Republic is used to make M&M candy. Although I couldn’t confirm that online, I found that M&M candy is a product of war. Forrest Mars Sr., whose father created the Milky Way bar, began manufacturing Mars bars in 1932 for troops in the United Kingdom. When he saw soldiers were given small chocolate beads encased in a hard sugar shell as part of their rations, Forrest got the idea to develop a candy product that would resist melting in high temperatures. This was innovative and business savvy as chocolate sales declined during the summer months from lack of air conditioning. Forrest returned to the United States and approached Bruce Murrie, the son of Hershey executive William Murrie, to join his new business venture. They called their product M&Ms after Mars & Murrie.

Just as Forrest Mars Sr. embarked upon a food adventure while visiting a foreign country, I believe trying native foods is key to experiencing any culture. That’s why today we’re sharing with you a “taste of the island.” Our recipe for Latin-style rice pudding will provide you with comfort food on a cold Midwest winter’s day (or night) while taking your taste buds on spring break!

The menu at Hard Rock Punta Cana’s Isla restaurant, where my husband and I dined on our last evening there, was written in both English and Spanish as Spanish is the Dominican Republic’s native language.

John ordered the rice pudding, and lucky for me, he shared! Our dessert was topped with rum raisins and fresh mangos, then dusted with ground cinnamon. My first thought was “¡Muy delicioso!” followed by “Imagine how delicious this would be with fresh pineapple and toasted coconut!”

The beauty of rice pudding is that you can top it just the way you like it. I had no idea there were so many versions of rice pudding until I decided to recreate this Caribbean delight by reading variation after variation of rice pudding recipes.

Spanish arroz con leche recipes typically don’t contain raisins or cinnamon but instead use citrus zest or orange blossom water. The dessert we enjoyed in the Dominican Republic featured both rum raisins and fresh mangos. I had no idea what orange blossom water is, but a quick Google® search produced a recipe to make your own. (While I’ve been called a “foodie,” I’m not foodie enough to go through that process. I decided to forgo the orange blossom water and use only fresh orange zest. I love good food that doesn’t require a lot of fuss!)

Below is the recipe I contrived to recreate Arroz con Leche from the Isla restaurant. As you savor each bite, imagine the sun kissing your cheeks, waves crashing onto the beach and palm trees swaying in the warm breeze. Just like the lyrics of the Bob Marley song that are artfully painted above one of the Hard Rock Hotel entrances, “Sun is shining, the weather is sweet.”

Enjoy this sweet treat from the Caribbean and think warm, happy thoughts. “Happy, happy!” as one of our farm tour guides liked to say.

Do whatever it takes to get the job done.

That’s a mantra for many American farmers, especially members of the FFA organization. The words of the FFA Creed are more than spoken. The Creed is lived.

“We don’t want there to ever be an FFA member who doesn’t attend an event, no matter what it is, or can’t experience an animal project if they so desire,” says Karen Stenjem of Cambridge, Wisconsin, who is serving her 10^th year as president of the Cambridge FFA Alumni. “We want FFA members to know there are so many careers directly related to agriculture. We want them to meet people from all over the country and make connections that could make a difference in the future. Most of all, we want students to feel encouraged and empowered.”

Involvement in the Cambridge FFA and its alumni chapter have become a tradition in the Stenjem family. Karen’s husband, Dale, was an active FFA member in high school. He served as chapter vice president in 1971-72 and as chapter president in 1972-73. He started attending Cambridge FFA Alumni meetings regularly in the late 1990s when their oldest son, Cory, was active in the FFA and participated in activities at the school farm.

The school’s farm is one unique learning opportunity offered to students in the Cambridge School District. When Cory was in FFA, the school farm was used to raise turkeys that were then processed and donated to the local food pantry. Known as the Severson Learning Center, today the farm houses livestock projects for FFA members who don’t have their own facilities. It also includes two community gardens that provide vegetables for the local food pantry.

This handsome farmstead in southeastern Wisconsin features a white farmhouse and red barn surrounded by about 54 acres of arable fields that are farmed by the Cambridge FFA Alumni. About 20 acres of land is in four woodlots. A sugarbush of 75 Sugar Maples has been planted in one woodlot. A large pond with year-round water lies between two of the woodlots. A wet landscape is nestled within the L of the southern-most woodlot. In addition, there is a small apple orchard plus classroom facilities.

In addition to planting and harvesting the crops at the Severson Learning Center, the FFA Alumni hold several fundraisers. Thirty-two tables of players participated Feb. 10 in annual Euchre Card Party and Auction. Local businesses strongly support this event. They donated auction items that raised $3,000 this year.

The alumni chapter’s other major fundraiser is a pancake breakfast. More than 850 people were served in November during the 39^th annual pancake breakfast. Student FFA members work hard to “serve the community” at this event, and Karen Stenjem says a breakfast of this size wouldn’t be possible without the FFA members’ help.

Proceeds from fundraisers and profits from the school farm are used to support local students. The alumni chapter contributes $35 toward each FFA members’ jacket, so each student must pay the remainder to have “a little skin in the game.” The alumni also cover expenses for student leadership opportunities including Washington Leadership Conference, state and national FFA conventions, fire conference, as well as the annual FFA officer trip. The Cambridge FFA Alumni Chapter funds scholarships for graduating seniors;  Meat Animal Sale Project Loans for one county and one district fair; and an internship through the school district at Severson Learning Center

FFA Alumni also mentor FFA students. Every year since 2007 students have shown the Stenjem’s dairy cattle. Nine different FFA members have shown, and none of them had lived on a farm nor worked with dairy cattle prior to engaging in a Dairy SAE (supervised agricultural experience) project.

“We were a little leery about opening that door, but it has been an outstanding experience,” says Karen, who has worked in public schools for more than 40 years. “I love encouraging students to step out of their comfort zones and explore things they don’t know anything about. I love supporting them in any way that I can. I like when they are comfortable talking with me and bouncing ideas they may have. Students need to receive positive feedback from adults and peers. I want to be someone students can rely on when they need someone.”

The apple doesn’t fall far from the tree.

The Stenjem’s oldest son, Cory and his family, live on the family’s dairy farm. He helps FFA members with their dairy projects, plus two of his three children are old enough to show dairy through 4-H.  Their youngest son, Tyler, also has a house on the dairy farm. While he helps some with the FFA dairy, his focus is serving as swine project leader.

“I really enjoyed showing pigs when I was in FFA, and there was a lot of interest from kids who wanted to show. Most of the kids who were interested had never cared for an animal besides a house pet. They didn’t know how much actually went into raising a show pig, so it’s been a really good learning experience,” says Tyler Stenjem, whose FFA swine project sparked him to start his own swine genetics business with a friend. They bred, owned and raised show pigs. Tyler uses his experiences and the connections he’s made statewide to help FFA students select high quality show stock pigs and teaches them how to get their projects ready for the fair.

Mentoring opportunities, like those provided by the Stenjems, ensure that students have the tools and support they need to succeed. We’re honored they shared their story with us during National FFA Week. We appreciate that Karen has shared a favorite recipe featuring real butter and cheese. (With quality ingredients like this, how can this dish be anything but delicious!)

“This mac and cheese recipe is often requested for FFA banquets and FFA members’ graduations,” says Karen. “My daughter and I can see why. We made it last weekend and it’s creamy and delicious.”

Go ahead and “make the most” of a snow day with this hearty Mac & Cheese recipe!

As exciting as it was to see the Iowa State University Cyclones defeat Oklahoma State on Jan. 19 and as disappointing as it was for the University of Iowa Hawkeyes to fall to Michigan State on Jan. 24, the real winner this week was Coaches vs. Cancer.

Coaches vs. Cancer was championed by Norm Stewart, former head coach of the University of Missouri men’s basketball program.  As a cancer survivor and member of the National Association of Basketball Coaches (NABC), Stewart challenged fans to pledge a dollar amount for points made by his team.  The American Cancer Society and the NABC adopted that concept in 1993, transforming it into a nationwide effort “to provide help and hope to people facing cancer.”

For the past seven years, Latham Hi‑Tech Seeds has pledged money to the American Cancer Society for every free throw made by the ISU men’s basketball team. This year we’re pleased to announce that we’re also sponsoring a Charity Stripe Promotion that donates dollars to the American Cancer Society for free throw made by the Iowa men’s basketball team.

Everyone can think of someone whose life has been affected by cancer. Our family was affected, too. On February 20, 2010, former Latham Seeds’ president Bill Latham underwent a stem cell transplant to battle Acute Myelogenous Leukemia (AML). That transplant extended his life more than five years. Due to this experience, we gained a new appreciation for all the American Cancer Society does to fund lifesaving research, treatment and support. We also appreciate the organization’s efforts to offer resources for those diagnosed with cancer, to cure different types of cancer, as well as to promote awareness.

You can reduce your risk of cancer by making healthy choices like eating right, staying active and not smoking. It’s also important to follow recommended screening guidelines, which can help detect certain cancers early. Because skin cancer is the most common form of cancer in the United States – and those of us in agriculture tend to spend a lot of time outdoors – today we’re reminding you of safe ways to have fun in the sun.

We also want to share with you a recipe from Anne Hytrek, MSEd, RD, LD, CDE. Anne is originally from Franklin County, Iowa. She works at Ankeny Prairie Trails Hy-Vee and serves on the Iowa Food & Family Project’s Advisory Committee of which Latham Seeds is a proud sponsor. Anne has shared ways for keep your New Year’s Resolution of eating healthy and tips for creating heart healthy meals. Today she’s sharing with us a recipe for healthy comfort food to warm up on a cold winter’s night.

Related Blog Posts:

• 2018: Breaking Cancer’s Silence
• 2016: Will to Win is Common Denominator
• 2015: Put the Full Court Press on Cancer
• 2014: Coaches vs. Cancer Nets $17,000
• 2013: Coaches vs. Cancer Nets $15,000

 

“Do we love game day!” said Suzy Knipfel of Hampton, Iowa, proud mom of Josh Knipfel, who is starting right guard for the Iowa State University (ISU) Cyclone football team.

What could be better than game day… How about bowl game day?

“Needless to say, Josh was thrilled to play in a bowl game during his first season as a Cyclone!” says Suzy. “The team left on Christmas Day [2017] and spent five days in Memphis before the game. It was jam-packed with so many activities, as well as practices and press conferences. His favorite non-football activities were going to the Civil Rights museum and touring St. Jude’s Children’s Hospital. Both, he said, were humbling experiences. Memphis was one of the schools he had visited as a possible college, so it was ironic he played a game there. We got to spend some time with him walking around Beale Street, which was packed with so many Cyclone fans! He will never forget that experience.”

Head coach Matt Campbell led ISU to a 21-20 win over Memphis in the 2017 Liberty Bowl.

Cyclone Nation is hoping to keep its winning streak going and when the ISU football team makes its consecutive bowl appearance. The week of Christmas thousands of Iowans headed to San Antonio and the River Walk for the 2018 Valero Alamo Bowl. Number 25 ISU will battle #12 Washington State on Friday, Dec. 28, in the Valero Alamo Bowl. Kickoff is set for 8 p.m.

All eyes will be on ISU’s true freshman quarterback Brock Purdy, who had his breakout game on the road against Oklahoma State. Purdy, whom ESPN named Big 12 True Freshman of the Year, has led ISU to victory in 7 of their last 8 games during which they defeated two ranked teams. Averaging 241.9 yards passing and with 66.3 percent of his passes completed, Purdy’s passing efficiency ranks sixth nationally. His 16 TD passes ranks fifth on ISU’s season list.

Another player to watch is wide receiver Hakeem Butler, who leads the nation in yards per reception at 22.1. Butler leads the team in receptions, receiving yards and TD catches. He also is ISU’s single-season school-record holder in receiving yards at 1,126.

Be sure to watch for running back David Montgomery, who could be leaving the Cyclones at the end of this season for the NFL. Montgomery ranks third in the Big 12 and 24^th nationally in rushing at 99.3 yards per game. He ranks 7^th in school history in career rushing yards and 9^th in career rushing TDs.

“Josh has a lot of respect for David [Montgomery] on and off the field,” says Suzy. “As an athlete, he is the epitome of what a teammate should be. Josh has mentioned numerous times how David is very appreciative of his blockers and never fails to give credit to them. Many times, Josh has hoisted David up in the air after a touchdown.”

One of the most memorable moments between Montgomery and Knipfel happened this fall during the ISU-Baylor game. Early in the third quarter Butler was blocking for a Montgomery rush. During that run, Baylor defensive back Blake Lynch held Butler after the block. A pushing contest started and soon escalated into a brawl.

“I was just trying to make sure David didn’t get hurt or anything,” Knipfel said in a Nov. 10, 2018, The Gazette article. “When stuff like that happens, that’s when dumb injuries happen. I didn’t want David to get hurt or anything like that. I was trying to break it up and move onto the next play.” Knipfel tried to break up the fight and was ejected. He was sent to the locker room until referees in the booth buzzed down, bringing back Knipfel and ejecting Montgomery. It’s a moment that fans will always remember. (Click here to watch a video of Knipfel’s return.)

“I loved the standing ovation when [Knipfel] came back on,” Butler said. “It was like a wrestler coming into a Royal Rumble.”

Let’s get ready to rumble! Good luck tonight to the ISU Cyclones. Remember to tune into the post-game Latham Locker Room Report for exclusive interviews with players and coaches.

In honor of the Alamo Bowl game, we’ve compiled a list of tailgating and Game Day recipes that promote Iowa products, including Black Bean and Sweet Corn Guacamole Dip with a hint of Texas flavor:

• Dried Beef Pickle Dip from the Iowa Beef Industry Council
• Sausage Grinders from Iowa Pork Producers
• Tailgating Eggs from the Iowa Egg Council

Alamo picture photo credit to Jeremy Davis.

 

Charming small towns blanketed in snow. Vintage trucks traversing two-lane roads. Rustic barns serving as the perfect venue for a holiday party. Feel-good story lines focused around family traditions.

Please tell me that I’m not the only one who has recently watched a Hallmark Christmas movie and thought, “People are obsessed with our lifestyle in rural America.”

Last weekend when a winter storm kept many North Iowans homebound, I lost track of the number of Facebook status updates I read from my friends who were watching Hallmark movies and baking Christmas cookies. Baking up a storm as the north wind blows and the snow flies is obviously a tradition in many of our families.

It’s that sense of family and time-honored traditions that has Americans flocking to the Hallmark channel for the Countdown to Christmas. “We love the Christmas spirit, family and the love [a Hallmark movie] portrays,” according to The Wall Street Journal article. “The beautiful, festive scenery is amazing.” And characters actually say “Merry Christmas” rather than the politically correct “Happy Holidays.”

Nearly 5 million viewers tuned into “The Christmas Train” on the Saturday after Thanksgiving 2017. Last November Hallmark became the most-watched cable network among 18- to 49-year-old men and 25- to 54-year-old women. Those viewers translate into advertising revenue. It was reported that Christmas programming accounts for one-third of Hallmark’s annual ad revenue.

No wonder the Hallmark Channel and its sister network, Hallmark Movies and Mysteries, will premiere a record-breaking 37 new seasonal films between Halloween and New Year’s Eve. Here’s how the “Countdown to Christmas” has grown:

2017        33 original movies
2016        28 original movies
2015        21 original movies
2014        12 original movies

With so many wholesome movies to watch, a DIY Movie Night Popcorn Bar seems like a fitting and fun way to spend family time. If this weekend’s Hallmark movie premier doesn’t catch your eye, kick back with one of Christmas classics like “Elf,” “A Christmas Story,” “National Lampoon’s Christmas Vacation,” “Home Alone,” “Miracle on 34^th Street,” or “It’s a Wonderful Life.”

Sweet treats go hand-in-hand with salty treats. Why not mix up a batch of Caramel Chex Mix?

Fall harvest can bring a sweet sense of completion as farmers see the hard work of their year come full circle. While the weeks can be long, the nights pass quickly – especially when there’s rain in the forecast. Extra stress occurs when farmers are running hard on minimal sleep. We’re all trying to get as much done as possible each day, yet our priorities quickly change if a neighbor needs help.

The agricultural community comes together to help one another, which is why I hold the harvest season near to me. There are multiple stories each year of neighbors helping neighbors.  Whether the main operator of an operation is struggling with sickness or loss of help, the uplifting stories of everyone pitching in to help one another out remind us all the reason of why we do what we do.

From lining up field help, coordinating rides, planning meals and fixing breakdowns, everyone in the community plays an irreplaceable role. Below are three recipes that can contribute to meal planning and harvest preparation. Not only are these recipes quick and easy to prepare, they can be easily transported to the field or to a neighbor’s house.

Pizza Hot Dish

1 lb. hamburger

1 small onion

1 can mushrooms

8 oz. pkg. egg noodles, cooked

1 jar spaghetti sauce

1 can cheddar cheese soup

Mozzarella cheese

Brown hamburger and onion, drain.  Put into a casserole dish and add mushrooms, egg noodles, spaghetti sauce and soup.  Stir well.  Bake 45 minutes at 350 degrees. Sprinkle with mozzarella cheese and bake an additional 5-10 minutes.

Golden Parmesan Potatoes

6 large potatoes

1/4 cup flour

1/4 cup parmesan cheese

3/4 tsp. salt

1/8 tsp. pepper

1/3 cup butter

Parsley (optional)

Melt butter in a 9×13 pan while the oven is preheating to 375 degrees.  Meanwhile wash potatoes and cut into pieces.  Combine flour, cheese, salt and pepper in a plastic bag.  Add potatoes and shake in bag to coat.  Add potatoes to 9×13 pan.  Bake a half hour, take out and stir and bake another half hour.  Sprinkle with parley before serving.

Spaghetti Salad

1 lb. angel hair pasta

1 large tomato, chopped

1 cup celery, chopped

1 cup shredded cheddar cheese

1 onion, chopped

16 oz. bottle creamy Italian salad dressing

2 tsp. prepared mustard

1/2 cup sugar

Salt, to taste

Black pepper, to taste

Cook spaghetti.  Drain and cool.  Mix dressing, mustard, sugar, salt and pepper in a large bowl.  Combine with other ingredients.  Marinate several hours or overnight before serving. May also add black olives and pepperoni.

The screenshots below are two examples from just this year of farmers helping farmers.