Neighbors Magazine, October 2022

See

Your Dollar Does.

What drives beef demand to a record high while meat substitutes are less than 1% of the market share?

Marlee Moore | Editor

Laura Unger |

Designer

ALABAMA FARMERS FEDERATION

Paul Pinyan Executive Director

Jeff Helms | Director of Communications

FEDERATION OFFICERS

Jimmy Parnell | President, Stanton

Rex Vaughn | Vice President | North, Huntsville

Jon Hegeman Vice President | Central, Anniston

George Jeffcoat Vice President | Southeast, Gordon

Jake Harper | Vice President | Southwest, Camden

Steve Dunn Secretary-Treasurer, Evergreen

DIRECTORS

Dorman Grace | Jasper

Mark Byrd | Danville

John Bert East Leesburg

Steve Lake | Vinemont

Joe Anders Northport

Phillip Hunter | Birmingham

Joe Lambrecht | Wetumpka

Jimmy Holliman Marion Junction

Bill Cook Montgomery

Trip Horne | Louisville

Mark Kaiser | Seminole

Thomas Adams Newville

Lydia Haynes | Cullman

Mitchell Henry | Moulton

Neighbors (ISSN 0162-3974) is published monthly by the Alabama Farmers Federation, 2108 East South Boulevard, Montgomery, Alabama 36116 or (334) 288-3900. For information about Alabama Farmers Federation member benefits, visit the website www.alfafarmers.org. Periodicals postage paid at Montgomery, Alabama, and additional mailing offices. Printed in the U.S.A.

POSTMASTER

Send address changes to Neighbors P.O. Box 11000, Montgomery, Alabama 36191-0001

MEMBERSHIP AND SUBSCRIPTION CHANGES 800-392-5705, Option 4 or BWatkins@alfafarmers.org

ADVERTISING REPRESENTATIVE Ben Shurett, (256) 997-7922 BenShurett.alfafarmers@gmail.com

DISCLAIMERS: Advertisements in Neighbors do not represent an endorsement by the magazine or Alabama Farmers Federation. Editorial information from sources outside the Alabama Farmers Federation is sometimes presented for our members. Such material may, or may not, coincide with official Alabama Farmers Federation policies. Publication of information does not imply an endorsement by the Alabama Farmers Federation.

www.AlfaFarmers.org

In This Issue

4

6

Pumpkin Patches Pack A Punch On Alabama Farms

Boll Weevil Program Still Impacts Cotton Farmers

Southern Staples To Enjoy This Fall

8

11

14

Slider Recipes Take Center Stage At Cooking Contest

Top Tips For Buying And Selling Local Beef

Shift Work: Farms Benefit From Seasonal Labor

On The Cover

Mark and Sandy Byrd of Morgan County won Alabama’s Farm of Distinction contest earlier this year and will represent the state in the Southeastern Farmer of the Year contest in October.

Photo By Jeff Helms

Agritourism

Adds Extra Spice To Family Farms

By Maggie Edwards

Abig dream and a sunflower seed sparked the idea for agritourism at Cornutt Farms LLC in Boaz.

“I had an interest in sunflowers after visiting a sunflower patch with a friend,” said Cara Cornutt, 26. “I saw how popular this was and came back to pitch the idea to family.”

The newly minted Auburn University alumna Cara was headed back north, ready to carve out her place on the Marshall County row crop and cattle

farm operated by her parents, Rickey and Connie; Rickey’s brother, Chris, and his wife, Kelli; and Chris’s son, Nathan, and his wife, Anna.

In 2018, the multi-generational farm incorporated a U-pick sunflower field and, over time, added a pumpkin patch packed with interactive games and stations.

Nathan brought a wealth of knowledge, too, after graduating from Auburn with a crop science degree in 2020. With a vast understanding of crops and agronomics, Nathan has

played a pivotal part in overseeing pumpkin planting and upkeep.

“We normally start planting pumpkins around the first of July,” said Nathan, 23. “Pumpkins must be taken care of constantly and are sprayed every week to help combat insects and high humidity.”

While Nathan has expertise with crops, Cara taps into her degree in agricultural economics to market the booming business

“We started with a 3-acre pumpkin patch,” Cara said. “When we expanded

Traditionally, Cornutt Farms is known for row crop and cattle farming. Within the past four years, the Marshall County farm has expanded into the agritourism market with sunflowers and pumpkins. From left are Cara Cornutt, Presley Baugh, Rickey and Connie Cornutt, Nathan Cornutt and Chris Cornutt.

to 15 acres, we knew it was time for us to start taking the pumpkin patch more seriously and step up our game.”

They welcomed 200 visitors to the farm at the start of their U-pick journey. Between midweek field trips and Saturday visitors, they now entertain 7,000 visitors annually, thanks to a short driving distance from nearby urban areas.

In addition to taking home fun-filled memories, each guest at Cornutt Farms carries out a festive pumpkin.

Cornutt Farms strives to implement new attractions each year. Through research and experiments, the Cornutts have successfully added a hayride, basketball activity, petting zoo, corn maze, corn pit and other exhibits for kids of all ages. They’ve also built

special infrastructure to satisfy their guests, including a new event building with permanent restrooms.

Fall means harvest season on the farm, as combines roll across acres of soybeans and corn. Adding a crop of pumpkins makes the workload heavier — and more rewarding.

Although the row crop operation is their main income, the family said adding pumpkins has been a great investment.

“Farming is unpredictable,” Rickey said. “The pumpkin patch is a supplement. If the weather changes or we have a bad year of row crops, this would help bring more income into the farm, and more income is critical on a multi-generational farm.”

Rickey and Chris said having Cara

and Nathan on the farm brings a special satisfaction.

“It’s a blessing to see and work with them every day,” Chris said. “It’s a privilege many people don’t get. I’m glad we’re able to do it.”

Working on and growing the farm is a dream come true for Nathan, who fondly remembers riding in a combine with his grandfather during harvest.

“To be able to see the fruit of your labor is worth it,” he said. “To carry on the legacy of the American farmer is a good thing.”

Follow @cornuttfarms on Instagram and Facebook to learn more. The pumpkin patch and sunflower field will open Sept. 24 and welcome visitors every Saturday through October.

Implementing fun attractions has been a bonus for Cornutt Farms. Kids and adults enjoy the farm, create lasting memories and take home a festive pumpkin. The Cornutt family said providing a spot for local schools to bring students for field trips has allowed Cornutt Farms to share agriculture with young children.

Boll Weevil Program Continues To Pay Dividends

with boll weevils and don’t know why we pay that fee,” said Tate, 66, a former National Cotton Council chairman. “If we don’t have that monitoring program, boll weevils could be widespread again before we knew what was happening.”

The boll weevil entered the U.S. from Mexico in the late 1800s and crawled across the country naturally by factors like wind.

Statewide weevil presence was noted in 1917. Over the next 80 years, Alabama cotton producers lost an average of $30 million annually to the boll weevil alone, according to Alabama Extension.

A1980s is still paying dividends for Alabama cotton farmers. In fact, most wouldn’t be able to grow the snowy crop without their decades-long investment in boll weevil eradication.

“The Boll Weevil Eradication Program (BWEP) is the best of programs that involves federal and state governments plus private industry,” said Madison County farmer Mike Tate, who advocated for the program in its early years with his father, Homer. “It was a true joint effort. Our fight now is to make sure the boll weevil is not reintroduced in our state.”

Alabama farmers pay a small, mandatory fee ($1.25 per acre of cotton planted) for monitoring costs to prevent another infestation. Annually, Alabama Boll Weevil Foundation staff place weevil traps in fields of young cotton.

The bright yellow-green traps mimic the color of young cotton plants and attract the weevils. Traps sport a white, conical cap topped with a clear plastic cover. An artificial pheromone in the collection chamber draws in weevils, which are killed thanks to an insecticide strip inside the trap.

The boll weevil was last spotted in Alabama fields in 2003. Meanwhile in south Texas and Mexico, cotton farmers continue combatting the 1/4-inch beetle, which chews into cotton bolls

using a long, curved snout. After puncturing the plant, the pest deposits eggs, ultimately destroying the unripe cotton boll, or square.

The weevil’s life cycle is less than three weeks, and each female can lay up to 200 eggs, wreaking widespread havoc across fields and significantly lowering yields.

Farmers like Tate understand the annual payment’s importance but are concerned a generation of farmers who didn’t spend entire seasons spraying fields every five days fully appreciates the program’s effectiveness.

“A large number of our growers are young enough that they’ve never dealt

The BWEP started in September 1987 in Alabama and implemented change through biological, chemical and cultural methods. This included destroying stalks after harvest to remove the weevil’s habitat.

By summer 1995, no economic loss to boll weevils was recorded in Alabama. Nationally, 98% of cotton acreage is boll weevil-free.

“The BWEP worked the way it should have,” Tate said. “It really worked beautifully. It doesn’t get the credit it deserves.”

After eradication, cotton producers have seen increased yields and environmental benefits, along with reduced insect control costs. Researchers now focus on other issues to increase yields, pump up productivity and lengthen the growing season.

Alabama Farmers Federation Cotton Division Director Carla Hornady said the state’s largest farm organization works with national partners to protect essential programs like the BWEP and other tools farmers need to maintain healthy crops.

“Modern farming requires insect suppressants. If those tools are taken away, it’s concerning how quickly insect issues, like the boll weevil, could get out of hand,” Hornady said. “That’s why we need funds in the BWEP Foundation account — to monitor, prevent and possibly fight. We have to make sure the worst doesn’t happen.”

To learn more, contact Hornady at chornady@alfafarmers.org.

The Alabama Boll Weevil Foundation still collects funds to place traps in fields and monitor for the pesky boll weevil. The beetle destroyed thousands of acres of crops before an eradication program was introduced in the ‘80s.

Father-son duo Homer and Mike Tate of Tate Farms in Madison County helped lead the charge to support the Boll Weevil Eradication Program in the ‘80s.

Slider Recipes Take Center Stage During Cooking Contest

By Marlee Moore

Arecipe that sprang into Rhonda Hughes’ mind in the wee hours of the night scored her first place in the Alabama Farmers Federation sliderthemed Heritage Cooking Contest Sept. 8.

“When you think of sliders, you think hot,” said Hughes, who farms in Jefferson County. “I tried for months to create a hot slider that was good after being cooked, transported and eaten hours later.”

Instead, the night before her county’s cooking contest, she was inspired to create best-at-room-temperature

Cranberry Orange Sliders

By Rhonda Hughes, Jefferson County

Ingredients

8 slider buns

Mayonnaise

1/4 cup orange marmalade

8 slices Swiss cheese

1 pound deli ham

8 slices applewood bacon, cooked

8 slices sharp cheddar cheese

1 pound deli turkey

1/4 cup cranberry sauce

Lettuce Instructions

Cranberry Orange Sliders, which are deftly layered with ham, turkey, bacon, Swiss and cheddar cheeses, cranberry sauce and orange marmalade.

“It’s based on mine and my mother’s favorite club sandwich at McAlister’s Deli,” Hughes said. “This recipe is because of Mother. She is my inspiration.”

Hughes received $150 from the Federation’s Women’s Leadership Division, along with bragging rights. Jane Elliott of Chambers County earned second place and $100 for Orange Chicken Sliders, while Lawrence County’s Sandra Terry notched third place and $50 for Easy Philly Sliders.

While the judges sampled sliders, private chef Jonathan Harrison entertained the audience with stories

from his time on the TV show, “Next Level Chef.”

Afterward, a round of applause and cheers echoed through the Federation’s Montgomery home office reception room when the winners were announced.

“It is an inspiration to see women supporting women,” said Federation Women’s Leadership Division Director Kim Earwood. “All 26 of our competitors brought their A-game to the state contest, and our judges had a tough decision to make. You can bet our participants will use ideas they gained from each other back home as they feed their loved ones at potlucks, tailgates and family dinners.”

View all contest recipes at AlfaFarmers.org/CookingContest22.

From left are Rhonda Hughes of Jefferson County, first place, Cranberry Orange Sliders; Jane Elliott of Chambers County, second place, Orange Chicken Sliders; and Sandra Terry of Lawrence County, third place, Easy Philly Sliders.

Orange Chicken Sliders scored second place and featured crispy chicken, spicy sauce and tangy slaw.

Easy Philly Sliders with roast beef, sauteed peppers and onion and a butter topping earned third place.

Spread a thin layer of mayonnaise, followed by marmalade, on the bottom of each slider bun. Then layer Swiss cheese, ham, bacon, cheddar, turkey and lettuce on top. Spread cranberry sauce on the top piece of bun, place on top and enjoy!

Walk-Behind

directly

caddy

How To Sell And Source Local Beef Beef Tips:

By Josie Chance

Fifth-generation row crop farmers

Nathan and Adam Bartl and third-generation peach producer Ryan Cox have diverse operations, but one thing ties them together — success selling local beef.

“It began with family and friends, but with more consumers looking to eat local products, we had a fast-growing customer base,” said Ryan, who farms in Chilton County.

Selling local beef (also called freezer beef) helps farmers like Ryan market products in the community. The cattle are often harvested locally and sold directly to consumers instead of being sent to large-scale processors out West.

Take the Bartls, who focus on the beach tourism market with their father, Steve, in Baldwin County. They work with other farmers and markets to help sell Lillian Cattle Co. beef, which expands their reach.

“We started encountering difficulties with land rental due to development,” Steve said. “By selling beef directly to consumers, we were able to take the thing hurting our operation the most and turn it into profit.”

While the farms approach breed

selection, pasture management and processing differently, both families offer similar advice to cattle producers contemplating jumping on the freezer beef bandwagon.

1 | Determine a market.

The Bartls offer whole and half purchase options where customers buy the animal before it’s processed, but their most popular products are individual packages of beef. To sell meat by the pound, processors must be U.S. Department of Agriculture-inspected. The Bartls said this route gives them market flexibility.

“If someone wants to buy a whole calf but backs out at the last minute, we still have a market for that animal,” said Nathan, who manages customer relations and processing.

Ryan and his wife, Cason, keep it simple. With Ryan’s full-time job, a busy peach season, Cason’s children’s clothing boutique and raising sons Monroe and McCoy, they are only able to offer whole and half beef options.

“We would have to have someone available for sales all the time if we did individual packaging,” Ryan said. “For our operation, that isn’t feasible right now.”

2 | Prepare to plan.

Whether sourcing feed, scheduling processing dates or finding technicians for freezer maintenance, the families spend months planning before the first customer picks up a package of beef.

Herd planning and processing dates dictate the Cox family’s freezer beef business.

“A quality cut of beef starts at

Brothers Nathan and Adam Bartl are part of a fast-growing group of farmers who sell beef from their cattle herds to members of their community. The Bartls also tap into the Baldwin County tourism market to sell a plethora of beef cuts.

conception,” Ryan said. “We decide months in advance how many calves to process and how many we are going to keep. That takes a lot of consideration and planning.”

Selling directly to consumers is a hefty investment and includes logo design, branding, freezers, freezer trailers and time.

3 | Allow time for “new” farm chores.

Beyond the normal tasks of caring for livestock and the land, direct sales add a marketing element to the farm.

The Cox and Bartl families are honest: Freezer beef is more time-intensive than expected.

“Managing the phone calls, trips to the processor, freezer issues and markets has become a full-time job,” Steve said. “Nathan focusing on this left a gap on our farm the rest of our family has worked to fill.”

4 | Consumer education is key.

Nathan’s wife, Randi; Adam’s wife, Hannah; and their mother, Michele, handle photography, social media and answering inquiries about products and farming.

“There are going to be questions,” Adam said. “You have to be willing to share information and invite people into the process.”

In Chilton County, Cason manages the farm’s Facebook page and fields questions at farmers markets.

“For farmers, the stuff you do every day seems normal,” Ryan said. “But consumers want to know how we do what we do.”

The producers also offered tips for consumers looking to purchase local beef.

1 | Buying local takes time.

Purchasing a half or whole side of beef isn’t a decision consumers can make the weekend before they want to stock their freezer, Nathan said.

“Our waiting list is already six months out,” he said.

Picking up a couple pounds of individually packaged ground beef means an extra stop for customers running errands, too.

But they can taste the difference, the Bartls said, noting marbling on steaks

and the rich flavor in simple products like ground beef.

2 | Supporting farmers helps build community.

Ryan said the impact made by purchasing local products is immeasurable.

“You are supporting a neighbor down the road, putting my kid on a T-ball field and helping with braces,” he said. “The money that comes to my farm goes into my kids and our community.”

3 | Buying directly gives greater choice and value.

Farmers often offer to help customers fill out the cut sheet, or list of cuts the customer will receive. This includes cube steak, sirloin, rib-eye steaks, etc., in addition to ground beef.

4 | Beef is delicious, nutritious and safe.

Ryan said farmers who sell beef locally or ship cattle to larger feedyards work hard to produce safe, nutritious food, which they enjoy, too.

“Everything we grow here goes on his dinner plate every night,” said Ryan, nodding to his young son playing in the barn. “If it wasn’t safe for him, I wouldn’t feed it to you.”

To find local beef producers, visit the searchable database at SweetGrownAlabama.org or the online directory at BamaBeef.org.

Ryan and Cason Cox sell Chilton County-raised beef to locals and often answer questions about their cattle herd at farmers markets and online. The third-generation farmers have two sons, Monroe and McCoy, who enjoy farm life — and the same cuts of safe, delicious, nutritious beef the Coxes sell to the public.

The Bartl family sells its USDA-inspected Lillian Cattle Co. products, including pre-pattied ground beef, in Baldwin County.

Temporary Ag Workers Fulfill Farmers’ Needs

By Marlee Moore

P hillip and Will Hunter hired a dozen local laborers to supplement staff on their wholesale tree nursery in 2020.

“Not a single one works here now,” said Phillip, who serves on the Alabama Farmers Federation state board. “We sell a high-quality, high-end product. Our quality was suffering because we didn’t have workers.”

After a year of planning, preparation and paperwork, Hunter Trees in Alpine welcomed 16 H-2A laborers in January 2022. The legal temporary agricultural workers will stay through November.

One year into the program, the brothers agree: H-2A’s immediate impact is worth the expense.

“We knew within days we had made the right decision,” Phillip said. “H-2A is great across all commodities because if you just need one or two guys, you can get that. These guys are proud of their work, and they want to do a good job.”

Some farmers manage mountains of compliance paperwork and logistics in-house, but the Hunters turned to seasonal labor management company AgWorks to facilitate the detail-driven program.

“The H-2A program changes often,

and the nuances make or break you,” said Dan Bremer, president of Georgiabased AgWorks. “Eventually, you will be audited by the U.S. Department of Labor, and they expect you to do things right.”

Bremer said employers, who are still required to advertise locally, have trended toward H-2A labor for manual tasks as the domestic labor pool shrinks. Alabama’s unemployment hit a record low of 2.6% in July, according to the Department of Labor.

Step by step, Bremer and his AgWorks associates sweat the small stuff for clients, from nailing down a worker time frame to troubleshooting issues. H-2A supplies agricultural workers, while the similar H-2B program is for nonagricultural labor.

Specialists pinpoint skill levels and work with international facilitators to secure qualified laborers, who are thoroughly vetted via background checks before coming to the U.S.

Hunter Trees prioritized cultural work, such as pruning, staking and planting trees, for its 300-acre nursery.

The peace of mind, resources and

Hunter Trees welcomed 16 seasonal agricultural workers to its nursery in Alpine this year to help with planting, pruning and staking.

personalized service AgWorks provides makes the investment an easy repeat decision, Phillip said.

H-2A employers encounter extensive requirements for seasonal laborers from three federal agencies — the U.S. Department of Labor, Homeland Security and the Department of State. This includes housing specifications, transportation for weekly grocery store trips and paying the adverse effect wage rate ($11.99 in Alabama in 2022), plus providing bathroom and clean water facilities every quarter mile in the field.

The Hunters built a spacious, energyefficient four-bedroom, four-bathroom dormitory-style house with a shared living and kitchen area steps away from the nursery’s central hub. AgWorks provided housing recommendations to meet legal requirements.

The house includes two sets of bunk beds per room; individual lockers; a porch; and multiple washing machines, dryers, cooking ranges and refrigerators.

“We could have used house trailers, but the market made it really

Phillip and Will Hunter invested in an energy-efficient, spacious four-bedroom house for their seasonal agricultural labor. This on-farm housing includes two sets of bunk beds in each bedroom, a large communal living area and multiple washers, dryers, cooking ranges and refrigerators.

expensive,” Phillip said. “In for a penny, in for a pound. It was important for the workers to know they are appreciated and for us to build something we know will be here.”

Once the H-2A workers arrived in Talladega County, they were split into crews comprised of and led by long-time farm help (the nursery has about 40 staff total). The approach created bonds, quickly taught skills and helped complete tasks more efficiently.

Shouts of “buenos dias” and laughter echoed across the nursery as Phillip

made the rounds one steamy summer morning and reflected on delving into H-2A.

“We want to be a good, local employer and provide employment and a better opportunity to make a living here,” he said. “We are proud of all our employees, but we need more help than we can access locally. Despite the hurdles for both us and the workers, we are so pleased these guys were excited to get here and enthusiastic about working. I wish we’d done it years earlier.”

Faith, Determination Fuel Farm Of Distinction

By Jeff Helms

Morgan County farmers Mark and Sandy Byrd overcame skeptics and setbacks to build the 2022 Farm of Distinction. This month, the poultry, row crop and cattle producers will compete with nine other state winners for the title of Swisher/Sunbelt Expo Southeastern Farmer of the Year.

“I’ve always been the kind of person who hears, ‘no,’ and answers, ‘yes,’ when I want to achieve something,” Mark said. “Success hasn’t come automatically, and life’s been a struggle at times, but that’s not failure. Giving all you’ve got is the measure of success. And it’s only possible through hard work, focus and trust in the Lord to see you through challenges.”

During high school, family, friends and teachers discouraged Mark from pursuing his dream of farming. Undeterred, he bought a used tractor and hay baler at 14 and planted his first 15-acre soybean crop on rented land after graduation. In 1993, he and Sandy sold everything they owned except a John Deere 2355 tractor, cashed in his retirement from a truck-driving job at Walmart and bought a 102-acre farm with four poultry houses.

“We were told by many people we were out of our minds, but we were confident it was the right decision

for us and our two sons, Perry and Rodney,” said Mark, who serves as Morgan County Farmers Federation president and represents District 2 on the Alabama Farmers Federation board. “I continued to drive a truck part-time for about six months to qualify for the necessary loan, and Sandy ran the poultry operation while substitute teaching to help make ends meet. We were blessed to have wonderful neighbors and friends around us who shared their farming knowledge and helped us in so many ways.”

Today, Byrd Family Farms spans almost 2,000 acres and includes seven poultry houses, a 25-cow beef herd and over 1,500 acres of corn, soybeans and wheat. The Byrds recently expanded their grain-drying and storage capacity by 75% and plan to build a farm store where they can market meat, bagged grain and other Alabama-grown products.

Federation Area 1 Organization Director Barrett Gilbert nominated the Byrds for the Farm of Distinction contest, coordinated by the Alabama Farm-City Committee.

“The Byrds are the perfect example of how hard work and dedication can achieve the American agricultural dream,” Gilbert said. “They have built a farm legacy few first-generation farmers ever achieve. Mark and Sandy

are efficient in their work methods, diversified in their operation, and through their work ethic and strong beliefs, they are an inspiration and blessing to others.”

As Alabama’s winner, the Byrds received a John Deere Gator from TriGreen and SunSouth dealers, a $1,000 gift certificate from Alabama Farmers Cooperative, an engraved farm sign from the Federation and Alfa Insurance, and $2,500 and an expense-paid trip to the Sunbelt Expo from Swisher International. Syngenta will donate $500 to St. Jude Children’s Hospital in the Byrds’ honor.

The Southeastern Farmer of the Year will be announced Oct. 18 in Moultrie, Georgia, and will receive $15,000 from Swisher, along with other prizes.

Over the years, the Byrds have endured drought, severe storms, low commodity prices and a poultry house fire. Through it all, they’ve relied on faith to sustain them.

“When we make decisions here on the farm, I really seek the Lord’s guidance, and he’s never let me down,” said Mark, who sings bass for Living Faith Quartet. “In farming, we plant seeds, and we wait on the harvest. When we are out ministering, we’re planting seeds, and we hope and pray that it grows and their lives will change because of something we say or do.”

Laundry List: Farmers Tackle Tough Stains

By Marlee Moore

BEEEEEP.

Kara Creel beelines it to the back of her family’s farmhouse in Louisville, ready to tackle her No. 1 never-ending farm chore.

“If I’m at home and don’t hear the washer and dryer in the background, I feel unproductive,” said Creel, moving a mound of damp clothes to the dryer.

Four years ago, Creel and husband Baker moved to Barbour County, where they raise poultry, cattle and five kids — Jack, Riley, Ella Monroe, Bear and Lilly Kate. Creel quickly embraced experimenting with techniques to remove mud, manure, grease and gunk from clothing.

“Before we moved to the farm, I used homemade detergent (1 cup each of Arm & Hammer Washing Soda, Borax and Fels Naptha),” she said. “I learned quickly that would not cut it for farm smells because let’s be real, chicken houses just smell different.”

Creel is not alone. Ask any farmer, or parent of a little leaguer, and they’ll say laundry is the gift that keeps giving. While Creel highlights farmhouse experiences from kids to canning on her B7FarmsCreative Instagram page, she was eager to share washing wisdom with other stewards of the land.

To combat overwhelming odors and cakey, earthy mud, Creel turns to Tide Ultra Oxi. She often rotates detergents to avoid building up an immunity to the product’s scent.

But stains? Those are another story.

“Life’s too short to get stains out of farm clothes,” she said.

Creel acquired an appreciation for well-done washing from her mom,

A simple, multi-step process using hot water, bleach, Dawn dish soap and OxiClean helps Kara Creel remove deep stains from clothes for her five kids and husband Baker, a poultry and cattle farmer.

Sandy Naylor, a master stain remover who often helped coworkers and friends remove unwelcome spots on clothes.

This fall, Creel put her talents to the test when washing son Bear’s white-andblue striped polo, which was coated with grime and grass streaks after playing with friends at a football game.

on the problem area, worked it in and scrubbed.

Rinse, repeat till stains are gone, and wash.

Voila. The shirt was saved.

Other tricks include breaking out a toothbrush for problem areas like collars, drying on a clothesline outside to fade stains and using a steamer to lift spots.

Creel is quick to note she doesn’t know everything and finds many of her laundry solutions online. That includes using powder detergent in mop water or stripping dirt from sheets by adding 1/4 cup baking soda in the washing machine drum and 1/2 cup vinegar in the rinse cycle.

Kara Creel is a pro at removing mud, manure, grease and gunk from clothes for her family of seven. She and husband Baker raise chickens and cattle in Barbour County.

After returning home late that Friday, Creel threw the shirt in a sink of hot water with a squirt of Dawn dish soap to soak overnight and loosen the dirt. A 1/2 cup of bleach and another squirt of Dawn joined fresh hot water the next morning. Following a 10-minute soak, Creel sprinkled powder detergent (OxiClean Stain Remover works, too)

The Creels’ farmhouse was built in the early 1900s, well before automated machinery lent a constant hum to the background of Americans’ lives — and when farm families scrubbed garments by hand.

That visual fills Creel with gratitude as she completes other chores while her tag-teaming appliances work in tandem.

“I’m so grateful to have a washer and a dryer and think about how much time and effort it took back in the day,” she said. “My family is my job. This is the most important work I could be doing, taking care of my kids. Laundry is part of that.”

Stain Removal Made Easy | Source: Alabama Cooperative Extension System

n Grease: Pre-treat with liquid detergent. Wash in hot detergent water. Add ammonia for heavy stains.

n Proteins (meat, blood, eggs): Wash in lukewarm water and synthetic detergent. If the stain has set, treat it with enzymes (chlorine bleach will negate the enzymes’ effectiveness).

n Mud: Wash with perborate bleach.

n Rust: Pre-treat with lemon juice or commercial rust remover in a glass or plastic bowl. Do not use chlorine bleach. Then wash.

Tullis Honored For Service To Alabama 4-H

By Katie Nichols

Few people have impacted the lives of Alabama youth like Eddie Tullis. Known for his dedicated work as a philanthropist, Tullis is a respected, outspoken leader for programs and young people served by Alabama 4-H.

For his incredible contributions of time, talent and resources to 4-H, Tullis is being inducted into the National 4-H Hall of Fame.

“I didn’t get involved in 4-H for an award,” Tullis said. “But I am really thankful for this opportunity and appreciative that my fellow 4-H advocates thought my efforts were worthy of recognition.”

Tullis is a Mobile native and proudly serves as a member of the Alabama 4-H Foundation board. In addition to 4-H, he has dedicated his life to the betterment of Native Americans. He remains a national leader in Indian Country and continues to tout benefits of 4-H to members of the Poarch Band of Creek Indians.

“4-H has been a wonderful avenue for communication with my daughters, grandchildren and great-grandchildren,” Tullis said. “Once your family gets involved, it is something you can all do together — no matter how busy life gets.”

Molly Gregg, the Alabama Extension assistant director over 4-H, said Tullis encourages her to be a better person because he believes and lives Alabama 4-H’s mission to grow the future through young people.

“Mr. Tullis’ life is an example for others to follow,” Gregg said. “His life experiences impact his hopes for the future and propel his decisions. His quiet reserve and inner strength have served not only his community, but they have made a lasting legacy throughout the state and nation.”

Alabama Farmers Federation Executive Director Paul Pinyan also chairs the Alabama 4-H Foundation

board and has firsthand experience with Tullis’ impact on 4-H.

Pinyan said Tullis is always eager to offer wisdom, support and encouragement.

“Eddie will tell you that the happiest people in the world are those who help others,” Pinyan said. “That’s certainly true of Eddie. From volunteering for the U.S. Navy and working to improve education for the Poarch Band of Creek Indians, to national leadership on behalf of American Indians and helping youth through the Alabama 4-H Foundation, Eddie’s legacy is one of service.”

Seth Tuttle, Alabama 4-H Foundation development officer, said Tullis is a servant-leader who always puts others first.

“The time he spends with others makes you feel proud to be in his presence,” Tuttle said. “He truly cares about young people and his community. He has made this world a better place.”

Tullis said he has had the

good fortune of living a long life. In that time, he has reaped the rewards of watching 4-H youth make a difference.

“4-H is a contribution to the community,” Tullis said. “It is the most effective way to teach young people critical life skills — working together, respect for fellow man and caring for your neighbor. 4-H programs also provide leadership that is sometimes not available at home. It really makes a difference.”

The National 4-H Hall of Fame was established in 2002 to recognize 4-H volunteers, Extension professionals, staff employees, donors and others who made a significant impact on 4-H or 4-H members through contributing time, energy, financial resources or more at the local, state or national levels. Tullis and other inductees will be honored Oct. 7 in Washington, D.C.

Eddie Tullis will be inducted into the National 4-H Hall of Fame Oct. 7. Tullis, left, is pictured with Alabama Farmers Federation Executive Director Paul Pinyan at the 4-H Center in Columbiana.

Prevatt Joins Federation As Commodity Director

The Alabama Farmers Federation welcomed Christopher Prevatt as commodity director for the Beef, Equine, Hay & Forage and Sheep & Goat divisions Sept. 6.

Prevatt, who grew up in Auburn, said he is excited to be back on familiar turf in his home state. He thanked the Federation for providing the opportunity to learn from and work with Alabama farmers and ranchers.

“When I wake up each morning, this is the job I want to do,” Prevatt said. “Working in grazing animal production and with different forages in Alabama is a great passion of mine. I know the Alabama Farmers Federation is the place for me.”

Prevatt is a two-time graduate of Auburn University (AU). He received

a Bachelor of Science in Business Administration and a Master of Science in Agricultural Business and Economics in 2011 and 2013, respectively.

He comes to the Federation after eight years with the University of Florida (UF), where he was a state Extension specialist focused on beef cattle and forage economics to help farmers develop more sustainable, profitable operations.

In his role with UF, Prevatt evaluated the marketing of feeder calves, conducted economic analysis of agricultural inputs and developed management strategies for livestock and forage producers. He also trained county Extension faculty across Florida in beef management.

Prevatt co-owns and operates Prevatt Farms, a stocker cattle and cow-calf operation in Furman, Alabama, and

Starke, Florida, with his parents, Walt and Peggy. Walt is a well-known, retired AU ag economist who passed to his son a penchant for wrangling cattle profits.

Federation Governmental & Agricultural Programs Department Director Mitt Walker praised Prevatt’s past experiences with the cattle industry.

Walker said Prevatt’s practical production knowledge and strong ties to Alabama agriculture will make him an asset to the organization’s commodity team.

“Chris understands our farmers and their needs, concerns and opportunities for growth,” Walker said. “We’re excited for him to put boots on the ground, meet our members, dig into policy discussions and become an active part of the Federation.”

Prevatt and wife Trisha, a veterinarian, live in Montgomery and are expecting their first child in February.

Prevatt

CHATTY CATHY

The filling station sits on a rural highway, across from a kajillion acres of peanuts. A kajillion is more than a bazillion, less than a zillion.

He is outside the filling station, sitting in a wheelchair. He wears a camouflage cap, hunting T-shirt. He is drinking coffee. He is young.

“Nice weather,” he says.

“Great weather. A little hot," I say.

“I know,” he says. “But I like the heat. It’s better than being stuck in a dark house.”

He parks his motorized wheelchair here at this station almost every day except Sundays. He is Chatty Cathy.

“I get all cooped up in my house,” he says. “I need to be around people.”

After his accident — which he tells me nothing about — he’s been isolated. His friends have jobs and girlfriends, and he’s been fighting to recover.

“Man,” he says. “I used to do so much cool stuff, four-wheeling and hunting and fishing. It’s tough not being able to do that.”

Even so, this isn’t getting him down. Not when the weather is pretty.

I ask about his daily life.

“Dude,” he says, “I come up here and meet all kinda people. I even met a guy from Alaska. You know what I tell the people I meet? ‘Have a good day,’ and, ‘God bless you, bro.' That’s my main thing.”

He doesn’t push himself on gas station visitors. But he likes to talk, and he hopes they do.

“I learn from people,” he tells. “And maybe I can even encourage them.

“I mean, if I can come as far as I have, anyone can do it. You wouldn’t believe how far I’ve come.”

I see scars on his face. They stretch along his temples and beneath his cap.

“Know what?” he goes on. “At physical therapy, I walked. For TEN WHOLE MINUTES. End of this year, I ain’t gonna need this chair.”

I go into the filling station to buy snacks for the road: Chili Cheese Fritos, sunflower seeds and coffee.

The cashier is an older woman. She hands me change and says:

“That child is the sweetest. He tell you about his girlfriend?”

No.

“Oh yeah, he’s got him a little girlfriend. Drives him on dates and stuff. It’s precious.”

I’ll bet it is.

I walk to my truck. I say goodbye to my pal. Before I roll away, he smiles and God-blesses me. He turns his wheelchair toward home. He’s gone.

I don’t know much about life. But I don’t need to. Not after meeting this boy. A man who surprised a room of medical professionals when he gritted his teeth, strained his muscles, hollered, shouted and maybe even cried. And by unseen forces, he got out of his chair.

And walked again.

Yes. It sure is nice weather we’re having. ■

It’s time to reserve strawberry plugs for October delivery!

• 50 plugs per tray

• Plugs have an intact root ball

• Plugs establish quickly

Best of all Plant plugs in October and harvest sweet strawberries in the Spring!

Columnist and novelist Sean Dietrich shares tales of common people, the human spirit, traditional regional music and life in the American South through his podcast series at SeanDietrich.com.

CATALOG

Mike Moody: Let’s get into succession planning. What made you think to start this conversation?

Annie Dee: We moved here in 1989. My parents owned property in Florida, and we moved our entire operation here. Over time, they gifted this operation to my 11 brothers and sisters and myself. Only two of us are still here, me and my youngest brother, Mike. We had on-farm heirs and off-farm heirs. We all had different goals. Mike and I, and my sons, Seth and Jesse, just wanted to continue this lifestyle. The ones that weren’t

on the farm wanted more income or to have the value of the asset. We called in outside facilitators to help us communicate our goals.

MM: Was it difficult to begin the conversation?

Seth More: I was always influenced by how this was going to affect me and the operation we were going to run. Now that most people have stepped out, we are able to have the next conversation on how generation two will pass the farm on to generation three.

MM: What roadblocks did you encounter when you started succession planning?

AD: Some of the initial work we did was taking a test to determine our communication style. With 12 of us at the table, I fell right in the middle at No. 6. It was a long, hard time for our family. A few of my siblings passed away, and that really pushed it over the edge, and we had to make some changes. The important part is to communicate and let everyone figure out what they have and what they want — whether in or out. This year, Mike and I are purchasing the farm from our remaining siblings. We love this and are passionate about it. I think we really solved the issue.

Catch the entire interview on the Alabama AgCast. Subscribe wherever you listen to podcasts or visit AlfaFarmers.org/agcast. New episodes available every Wednesday.

Enjoy this excerpt from an Alabama AgCast featuring Annie Dee and Seth More from Dee River Ranch in Pickens County talking with Alabama Farmers Federation Creative Technical Director Mike Moody.

Moody DeeSponsored By Alabama Ag Credit

Add Flavor To The Garden By Planting Garlic

By Dani Carroll C

ooking a meal without using garlic?

That’s a hard thing to do!

Garlic is a pantry staple and an easy addition to winter gardens. It’s a member of the large lily family, which includes onions, garlic and leeks. Garlic differs from onion as it produces many smaller bulbs or cloves as opposed to uniform onion bulbs. Garlic also has flat leaves, while onion plants produce round, hollow leaves. In central and north Alabama, the best time to add garlic to a garden is from October to November, so it’s time to start getting the site ready.

Garlic thrives in well-draining soil amended with organic matter. Make sure the site gets plenty of sun — preferably more than six hours of uninterrupted sunlight each day. Since

garlic requires up to six months to mature, plant in an area where it won’t be disturbed. Garlic can get out of hand over time, so giving it a bed or border in a vegetable or perennial garden is ideal.

Traditionally, garlic grown in Alabama gardens is the softneck type (Allium sativum). Softneck garlic is more forgiving of mild winters than hardneck types, resulting in better production. Elephant garlic is a different species (Allium ampeloprasum) and has a milder flavor. Elephant garlic is more closely related to a leek and is so mild it can be eaten raw.

After the area is ready for planting, separate the garlic cloves. Plant cloves 4 to 6 inches apart. Plant elephant garlic at least 12 inches apart. Push cloves about 1 inch into well-prepared soil. A slow-release fertilizer will provide steady nutrition until mid-to-late winter when

garlic will need more nutrients.

Once the garlic has a few leaves, it will not hurt to snip the leaves occasionally to chop and use in the kitchen. Fall plantings usually mature in late May or early June.

Harvest garlic when leaves begin to turn yellow and fall over. Take up plants and lay in a warm, shady, dry area for several days. Hang individual bulbs by a string or in mesh bags in a warm, dry place like a barn. Do not wash bulbs before curing or bang them together to remove soil. Garlic keeps well in a dry, well-ventilated area for many months. Braided garlic should be hung in the same type of environment to prevent the bulbs or cloves from rotting.

The health benefits of garlic are numerous. And the truth is, even if it was unhealthy, it would be hard to cook without it.

Locating a local gardener who has garlic may be the best way to secure cloves for planting. These cloves will be adapted to a local area’s weather patterns.

Alfa® team members donate their time to serve others and grow relationships.

Communities are built by those who work TOGETHER.

Simply Southern Spotlight

Dayspring Dairy

For Greg and Ana Kelly, sheep farming wasn’t in their initial plans. Greg formerly worked as an IT manager, and Ana was a chef and food stylist. When the stress of those careers built up, they decided it was time for something different and embraced a new adventure at Dayspring Dairy — Alabama’s first licensed sheep dairy — in Gallant in Etowah County.

Stations and Times

Saturday, Central Time

Market Station Time

Columbus, Ga. WLTZ 38 5:00 PM

Sunday, Central Time

Mobile WPMI 15 6:00 AM

Birmingham WBMA 33/40 6:30 AM

Huntsville WAFF 48 9:00 AM

Montgomery WAKA 8 10:30 AM

Dothan WTVY 4 10:30 AM

RFD-TV: Wednesdays • 3 p.m. Central

ALWAYS ON: SimplySouthernTV.net

Tell us about Dayspring Dairy.

With backgrounds in IT and food, what made you get into farming?

Greg Kelly: Being an IT manager was stressful. I got to a point where I was asking God, “Please show me something else I can do, because I can’t envision doing this the rest of my life.” We visited a goat dairy in north Alabama and thought maybe we could do something similar.

Ana Kelly: As a chef and food stylist, I learned about Halloumi cheese, which is made from sheep’s milk. It was relatively easy to make, and it’s a beautiful grilling and frying cheese. So that sealed the deal as far as picking sheep for our dairy. Plus, we knew we’d have a unique product to offer.

How do farming and working in IT management compare?

GK: Most things in IT include finding the problem and solving the problem — working from general to specific. Farming is similar. When you have problems with equipment or a sick animal, it’s the same thought process, so that helps. They both have their stressors. But sheep versus people — the sheep are more pliant. They tend to do more of what I want them to do, so that makes things easier.

AK: We’re a true farmstead business. All our products are manufactured on and distributed from the farm. We raise the sheep, so we have ultimate control over their health. We process milk two or three times a week. All our cheeses are pasteurized. We make six flavored cheeses, along with our Halloumi. We also make a dulce de leche sheep’s milk caramel. Greg worked on that recipe, because it’s incredibly complicated. Our dulce de leche was a finalist for Garden and Gun’s Made in the South awards.

What are some characteristics of sheep’s milk?

GK: Sheep’s milk is very rich. Everything you like about milk, it has more of that — the proteins and fats. The flavor is mild. It’s also the least allergenic milk that you can get, so there are people with dairy allergies who can still eat sheep’s milk cheeses.

How does it feel to know you’ve created a successful farm business?

GK: It is great to get affirmation from customers, especially those who haven’t tried anything like our cheeses or caramel before. They get this look of joy on their faces. Also, my parents are really proud of what we’ve done. My dad was an electrician and my mom was a school administrator, which is pretty far removed from life on a farm. This has been wonderful. I don’t think we could ever go back to living in a big city or suburb again.

Simply Southern TV’s segment about this story airs on broadcast stations Oct. 22 and Oct. 23 and on RFD-TV Wednesday, Oct. 26, at 3 p.m. Central. For more information, visit SimplySouthernTV.net.

Simply Southern TV is sponsored by

Welcome to fall, y’all!

The Alabama climate doesn’t always cooperate with our wishes for fall weather, but we can sure bring the flavors into our kitchen no matter what. This month, I’m sharing good old comfort food — fried apples, old-fashioned limas and mac and cheese. Can you imagine all these on your table at once? What a feast that would be!

Whether they’re served on top of warm buttermilk biscuits, pancakes or waffles; in a bowl as a snack by themselves; or topped with a big

Southern Fried Apples

Prep Time Cook Time Servings

5 mins 20 mins 6

Ingredients

4 Granny Smith apples

1/4 cup unsalted butter

1/2 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

Instructions

Peel, core and thinly cut apples into about 1/4-inch slices.

Heat a large skillet over medium heat. Add butter and melt. Add apples and cook about 5 minutes, stirring frequently.

Add remaining ingredients. Stir to coat. Reduce heat to medium-low and cook apples until tender to your liking, stirring frequently.

mule ears — the list goes on. Believe it or not, whether they’re green, speckled, white, cream-colored, dried or fresh, they’re all varieties of lima beans.

My recipe for cooking them is simple, straightforward and only calls for a handful of ingredients to yield limas your family will love to come home to.

scoop of vanilla ice cream, Southern Fried Apples are a serious treat for all apple-lovers. Some folks even serve fried apples along with pork chops.

For my recipe, tart and tangy apples are skillet-cooked in a mixture of real butter and brown sugar and are flavored with warm spices like cinnamon, nutmeg and ginger. The result is tender, luscious apples and a sweet, sticky caramel sauce that’s perfect when poured over nearly anything.

Limas go by many names in our area: butter beans, lima beans, dried lima beans, large limas, pocketbook beans,

I am also honored to share a recipe from another member of the Alabama Farmers Federation family, Dawn East. Dawn and her husband, John Bert, live in Cherokee County and raise cattle, hay and row crops. Something tells me Dawn is known for her comfort food. You better believe her Crock-Pot Macaroni and Cheese will not disappoint. This recipe originally ran in the January 2009 Neighbors.

Hopes for cool weather and warm hearts are on the menu this month. Join me in making sure we savor every bite and every moment!

Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com.

Crock-Pot

and Cheese

By Dawn East, Cherokee County

Ingredients

8 ounces elbow macaroni, cooked according to package directions and drained

1 (12-ounce) can evaporated milk

3/4 cup whole milk

1/4 cup melted butter

2 eggs, beaten

4 cups shredded cheddar cheese, divided Salt

White pepper

1/4 cup grated Parmesan cheese

Instructions

In a large bowl, combine macaroni and next four ingredients. Add 3 cups cheddar cheese and salt and white pepper to taste. Mix well. Spoon into a 3-quart slow cooker coated with non-stick spray. Sprinkle with remaining cheddar and Parmesan cheeses. Cook on low 3 hours.

Southern Lima Beans (Butter Beans)

Servings

8 to 10

Ingredients

1 pound large dried lima beans, rinsed, being sure to remove foreign particles

1 large smoked ham hock

9 cups water

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Dutch Oven Instructions

Add beans to a large pot or Dutch oven. Add ham hock, water and salt. Bring to a boil, reduce heat to a low boil and cook about 20 minutes. Reduce heat to a simmer, cover tightly and cook 1 1/2 to 2 hours, or until the beans are tender to your liking. Add water to keep beans just covered. Stir less frequently to allow beans to stay intact, or stir more often to create a thick, rich broth. Add pepper and additional salt to taste. If desired, remove the hock, shred the meat and return to the pot.

Slow Cooker Instructions

Place beans, ham hock, water, salt and pepper in a 6-quart slow cooker and cover. Cook on high 5 hours (or low 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. If needed, add hot water to the beans to keep them covered as to not drop the temperature as they cook. If desired, remove the hock, shred the meat and return to the slow cooker.

Stacey’s Recipe Note

A smoked ham bone, smoked pork neck bones, smoked turkey wings or smoked sausage will also work. You’ll need about 1 pound.

Prep Time Cook Time Servings 15 mins 3 hrs 8

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