Hi-Line Farm & Ranch October 2015

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No Business Like

Horse Business

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Montana looks like a good place to be in the horse business Pam Burke community@havredailynews.com Every facet of the horse industry took hits in 2007 and 2008, changing the business of horse breeding forever, but 2015 seems, finally, to be a year of rebuilding — and Montana looks like a good place to be in the horse business.

Whether horse owners and breeders agreed with Congress’ 2006 decision to no longer fund inspectors at horse processing plants, that legislation had a fundamental impact on the horse industry in the U.S. After the last plant closed in 2007, owners no longer had this option for return on their investment, even if a horse was no longer useable for any of a variety of reasons.

This became more important in 2008 when the economy crashed worldwide.

In addition to these hardships, drought hit the southern half of the U.S., causing both a loss of income and a loss of feed production.

Local, state, federal and tribal representatives across the country were reporting higher — and in some areas financially debilitating — numbers of abused, neglected and abandoned horses, and the horse industry lost both breeders and buyers at such high numbers that the full impact of the loss won’t be felt until a future date.

“The backyard breeders, we just don’t have them,” said Stan Weaver, an American

Havre Daily News/Pam Burke While Todd Ford, co-owner of Treasure State Quarter Horses and guest consignor, rides a broke 2-year-old through the Weaver Quarter Horses 20th annual production sale Sept. 19 in Great Falls, bid spotters watch for and take bids from the crowd as well as online and phone-in bidders.

Quarter Horse breeder outside of Big Sandy. “… All at once we lost our processing plants and we didn’t have an outlet — no salvage value for our horses — and then the economy and everything. All those people were getting out.”

Weaver is also on the Board of Directors for the Montana Quarter Horse Association and on the Executive Committee for the American Quarter Horse Association, which oversees registration and promotion of the quarter horse breed in 82 countries.

Weaver and his wife, Nancy, who takes care of their advertising, maintain a herd of 70 to 80 broodmares and six stallions — a significant horse production operation for any horse breed, even one as popular nationally and internationally as the quarter horse.

He said he’s seeing a turnaround in horse population numbers and prices through his own production sale and statistics with the AQHA, which is by far the most popular breed in the U.S. A 2005 report by the American Horse Council says the AQHA, almost consistently, registers more foals annually than do the next eight top U.S. popular breeds combined.

He said the number of breedings reported to AQHA in 2014 was up from 2013, which had been the lowest in decades, and so far in 2015 the number of new registrations is

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going to come in five or six years, he said, because the market will still be demanding good, broke, solid working horses, as it has all along, bot those take time to produce: almost a year of gestation after breeding, another two years to mature enough to start under saddle and at least another two years of ranch work to solidify the horse's training and experience.

Right now, people are buying up the horses that were born before 2014, but the problem will catch up to buyers eventually, Weaver said.

While this will be hard on buyers, it does set the seller in a good position for the foreseeable future, a fact that wasn’t lost on the Fords.

“I remember specifically Una and I talking — and I think that was three or four years ago when that decline (in prices) happened — and I said ‘You know if we can just ride out these next few years and get past them, then we should be in pretty good shape because the number of people that want horses actually is more than the number raised,’” Todd Ford said.

These two horse breeding operations in north-central Montana are set well for the coming demand, with their years of experience and proven bloodlines already producing the horses the horse market wants.

“As a breeder you want to improve, you hope that every generation is better than the last,” Weaver said. “I mean that’s part of the livestock business, that’s what you try to do.”

Havre Daily News/Pam Burke A young buyer surveys a weanling purchased from Weaver Quarter Horses at their 20th annual production sale.

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FARM & RANCH

Horses: ‘If you’re going to raise these horses, you’ve got to sell them.’

■ Continued from page 3 make up for 10 good ones.”

Weaver said he thinks the production sale, rather than individual sales by private treaty, has been a benefit to his business.

By his own account he was not very good at selling private treaty and showing all his prospects to each potential buyer was timeconsuming — time he could ill afford on a working cattle ranch and farm operation.

Auctions are hard work and not for everyone, he said, but it fits in well with his business model, and an important part of its success has come from the use of online and phone bidding he has incorporated into the sale.

Weaver said his was the first production sale to use online bidding, at least 15 years ago, and it gives his sale a worldwide presence, enabling him to sell horses to all 50 states, seven Canadian provinces, Australia, Germany, South Africa and Mexico over the years.

This year, his high-selling weanling went to the renowned 6666 Ranch in Texas for $7,500.

The Future Weaver said the low point in sales prices came in 2010 and 2011, but the low point in AQHA breed registrations was 2014, with only about 72,000 foal registrations — less than half the number of registrations in 2006 when 168,000 foals were counted.

The real problem with these numbers is

Havre Daily News/Pam Burke A potential buyer leans forward to examine a sale horse being ridden in the auction ring during the Weaver Quarter Horses production sale Sept. 19 at the Montana Expo Park in Great Falls. ranch and for selling, but he also had a notion to have a larger breeding operation and a production sale.

A few decades ago, he said, he spent two years traveling to production sales to study how they worked and what elements helped make them successful — while also buying horses to build up his herd. He also saw Ted and Barb Crowley and their daughter Una buying horses at the same sales.

When he held his first production sale 20 years ago, he invited the Crowleys to sell some horses on consignment, that was the year then teen-aged Una Crowley sold her first Treasure State Quarter Horses foals.

After she and Todd Ford married, he learned the business and is now the person who halter breaks all their foals and starts the 2-year-olds under saddle.

Todd Ford said he attributes being able to keep their horses out on pasture at the ranch and do all their own work to helping them stay in business through the lean years. That not only cut down on their expenses but also helped them produce the hardy horses their customers wanted to buy.

Weaver agreed that the access to land

was a big factor in cutting expenses, but he said he had always kept his eye on the marketing aspect.

“People don’t understand the marketing,” he said. “… I always say, know who you’re going to sell to, have a marketing plan. If you’re going to raise these horses, you’ve got to sell them. Know who’s going to buy them and who’s going to be interested in them.”

He said that while he learned a lot before and after starting his production sale, he also got a lot of advice from an old-timer in the horse industry, including to spend 10 percent of gross income on advertising.

“That’s a lot,” Weaver said, but it has paid off.

Successful marketing also includes: starting off with good horses, having that marketing plan, bringing in a guest consignor with the same kind of horses and keeping in touch with buyers to learn which crosses are working and which aren’t, and making right any problens, he said.

Sellers have to make good on sales, he added, because “one bad horse deal can

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already higher than in 2014.

“I’m not sure that it’s coming up a lot,” Weaver said. “It’s bottomed and it’s kind of slowly starting to come back.”

At the Sept. 19 Weaver Quarter Horses production sale at Montana Expo Park in Great Falls, though, the Weavers averaged almost $1,000 more per weanling than they got last year, he said, and his high-selling broke horse went for $15,750 — a high bid he hadn’t seen for a while, despite that broke horses held their price well through the lean years.

Big Horse Country Jann Parker, co-manager of Horse Sales at Billings Livestock Auction, agreed with Weaver on the consistently high value of broke horses, and Montana-style horses in particular.

“I think we are really blessed to live in Montana where people still use horses daily, and they use them both to ranch with and for recreational things,” Parker said. “... As a result of that, I think Billings, or Montana, is known for that. We’re known for ranching and good livestock.

Parker added that Billing Livestock, with its ready supply of horses from Montana and surrounding agriculture states, is the largest horse sale venue in the U.S., with monthly consignment auctions seeing several hundred broke and unbroke horses sold across the country and into Canada.

“The good saddle horses are selling well.

They’re hard to find, the good, broke, honest saddle horses; there’s a big demand for them,” Weaver said, adding that “a lot of

FARM & RANCH people like to buy those horses that have been raised in the rough pastures.”

Weaver’s foals are born and raised in Bear Paw Mountain pastures, growing up hardy and wisened, and the riding horses he sells are broke at home and used to work cattle and perform other ranch duties. This is true for the foals and horses raised and trained by Una Crowley Ford and Todd Ford of Treasure State Quarter Horses, another Bear Paw breeding operation which has been a guest consignor in the Weaver production sale since the first one 20 years ago.

But popularity isn’t just about location.

Athletes with a Brain Weaver and the Fords said that they have concentrated more in the last 10 years on producing horses with good minds as well as athleticism because that’s what the market needs — as well as what they want to ride themselves.

On one end of the spectrum, riders don't want to put up with bronc-y horses anymore, but the other end of the issue is that the horses have to be more than just a pretty face.

The number of small horse shows around the state seems to be diminishing, and even the MQHA horse show numbers are down, Weaver said.

Everyone interviewed, though, agreed that speed events like barrel racing and team roping are still gaining in popularity, and this plays into what Weaver and Treasure State have been working to breed all along: ranch and performance horses.

“Most people nowadays are more week-

end people, especially when you look at the performance part of it,” Todd Ford said.

“They’re not riding (the horses) up and down hills and using them hard every day. A lot of them are arena-type horses, so they’re not really getting worked that much, so you have to put a horse out there that you can do that with. You can give them a week off, jump back on them and still have the same horse in a week up here (in its mind) and it’s not bucking people off.”

“The horse industry itself, the performance horse industry, has opened that up for the people that have to have a full-time, 40-hour a week job to still be able to go on the weekend,” Una Crowley Ford said, “But it’s really, really hard to have a full-time job, be a mom, whatever else they’re doing in their life and still be able to ride that horse every single day to get to that weekend spot.”

That’s where the breeder comes in, to breed that type of horse — whether for ranch, pleasure or sport riding — that is mentally ready to work and physically able to perform.

Over the years, the Fords have found that, for pleasure and ranch riders, the color of the horse, the flashiness, plays a little bit of a factor in the selling price, but the purely performance horse people are looking for that four- to five-tenths of a second edge on their competitors, and they know their bloodlines.

“I certainly don’t want to insult the pleasure and working people that they’re color blind because I don’t think that’s the case,” Todd Ford said, but “you start getting into some of these people who are trying to pick

www.havredailynews.com up a half a second or a tenth of second to be more competitive — whether they’re roping or running barrels or doing whatever they’re doing — I think they would jump on a mule if they thought it would get them to that level.”

This is understandable, Ford added, because those competitors have a lot of money invested, counting on the promise that the speed and precision come right when needed at the competition.

Parker, who once wrote an editorial about “the plain brown wrapper”-type horse has seen this phenomenon at her auctions as well. She said the key to selling that notflashy-looking horse is to have the opportunity to show potential buyers what the horse can do, and they will stay at an auction until midnight for a chance to bid on a horse that can perform.

Having proven performance bloodlines helps, too. The Fords’ highest averaging weanling sales this year were from those by their speed-performance stallion Frenchmans Shake Em that has proven bloodlines from his mare and sire lines.

Marketing Fortunately, the physical and mental qualities that make a good ranch horse, make a good competition horse, with the speed factor amped up a bit.

This is the type of horse Weaver and the Fords work to produce and sell to their customers.

Weaver said he had always kept six or seven broodmares to produce horses for the

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October 2015 October 2015

Glasgow Stockyards, Inc. Linda & Mark Nielsen, Owners Iva Murch, Manager 263-7529 Dean Barnes, Yard Manager 263-1175 Ed Hinton, Auctioneer 783-7285

Serving AreA ✯ LiveStock ProducerS For 69 YeArS!

2015 October November & December Schedule

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Memories of Moving

A Rancher's Daughter Revisits the Range

1946 - 2015

October 2015 Thursday, Oct. 8 All Class Cattle Auction **200 Red Steer and Heifer Calves Already Consigned Thursday, Oct. 15 Early Feeder Special and All Class Cattle Auction **250 Red Steer and Heifers Already Consigned Thursday, Oct. 22 Dunbar Bros. 9th Annual Bred Heifer Auction; Galpin Angus Bull and Heifer Calf Auction; Martin Ranch Bred Heifers; Big Dry Angus Bred Heifers and All Class Cattle Auction **Early Consignments** Galpin Angus – 15 Purebred Angus Bull Calves and 50 Angus Heifers – Bred Angus. March 5 Calvers, Tested at GSI. 15 Angus Purebred Heifer Calves.

Dunbar Bros. – 140 Angus Bred Heifers. 40 A.I. 100 Angus Bred Heifers – Bred to Grandsons of Bred To Hoover Dam Or HA Program. 100 Bred to Easy Final Answer. Home Raised, Tested at GSI. Calving, Low Birthweight Angus Bulls. March 10 For 100 Angus Bred Heifers – A.I. Sync to Hoover Dam. 50 Days. Tested by Dr. Levesque. All Shots and Poured. Cleaned Up With CBAR Angus Bulls. Home Raised.

Heather Martin – 50 Red Heifers Bred Red Angus.

23 Two and Three Year Old Bred Cows – Bred Angus, Tested at GSI. 30 Black Heifers Bred Hinman Angus Big Dry Angus – 20 Angus Bred Heifers Bred to Top 35 Running Age Bred Cows – Tested at GSI Several Hundred Spring Calves Big Dry Bulls.

Thursday, Oct. 29 Red Angus Influence Feeder Special and All Class Cattle Auction Lunch Will Be Provided by Sam Mudlin and the Independence Bank Crew.

November 2015 Thursday, Nov. 5 Thursday, Nov. 12 Thursday, Nov. 19 Thursday, Nov. 26

All Class Feeder Special and All Class Cattle Auction All Class Feeder Special and All Class Cattle Auction Angus Feeder Special and All Class Cattle Auction Happy Thanksgiving – No Auction

December 2015 Thursday, Dec. 3 Thursday, Dec. 10 Thursday, Dec. 17 Thursday, Dec. 24 Thursday, Dec. 31

Big December Feeder Special and All Class Cattle Auction Annual Stock Cow and Bred Heifer Auction Special and All Class Cattle Auction Last All Class Cattle Auction of 2015 Merry Christmas – No Auction Happy New Year – No Auction

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Recipes

FROM PAGE 8

Tomato and Feta Salad

4 tsp white wine vinegar 4 tsp olive oil 1/4 tsp kosher salt 2 Tbl shallot, minced 1/4 C feta, crumbled 2 Tbl fresh basil, chopped 1 pint cherry tomatoes, cut in half Whisk together first three ingredients, then add the rest and toss to combine.

Toasted Hazelnut and Carrot Stir-fry

2 Tbl butter 1 pound carrots 1/2 tsp salt 1/2 tsp pepper 1/2 tsp freshly grated nutmeg 1/4 C toasted hazelnuts, chopped Cut carrots into matchstick-size pieces.

Heat butter in wok on high heat. Add everything except the nuts. Stir till carrots are coated and just begin to brown, 6-8 minutes. Add nuts and stir fry 1 minute longer. Serves 4.

TESS FAHLGREN / FOR FARM & RANCH

The author snaps a picture of her father's cattle from horseback near Vandalia, MT. TESS FAHLGREN FOR FARM & RANCH On a Monday night, my dad and I saddled up to move our 62 cow/calf pairs to new pasture.

Having been gone for the better part of six years made this routine project novel to me.

I rode Bubbles that night. It’d been months since I’d ridden a horse, and Bubbles was altogether new to me.

When Dad sent me up past a sandstone structure to check the upper areas for any of our animals, a thrill of freedom shot through me. As a little girl, I’d loved horses. I read the books, I dreamed about the perfect horse, I did horse shows.

We loped around with dizzy happiness, finding no stray cattle but enjoying the view.

When we descended I wasn’t sure what direction to take the few cows I had in my area.

An old familiar panic grabbed me. Countless times as a kid I’d messed up on horseback. I’d accidentally chased a cow away instead of bringing her in, made a wrong move and set the whole herd in the wrong direction.

These are the classic clumsy mistakes of youthful inexperience, but that initial inexperience has never really closed in on experience. I’d been away, and, before that, in high school. I was busy (or just a brat).

And now the two ― inexperience and fear of failure ― had worked together for the current outcome: I hadn’t gotten much better.

I said aloud, “Dad, come on, I need clear directions,” as I tried to call his cell phone.

I could hear him through the trees but couldn’t tell what direction he was moving.

A few cattle rose up the hill on the other side of the creek. Were they supposed to be going that way? Or was he going to send them back here?

From a place I didn’t expect, Dad and his horse popped over the side of a hill. Somehow, when you see a rider and they yell your name, and you stop, and your horse stops, and the wind stops, you can hear him. They looked so far away, but I clearly heard Dad say, “We’ll go through the gate over here.”

Okay, then.

The sun crept below the horizon. The cloudless sky gradated blue, purple, then dusty pink. This is where I had landed in cactus a thousand times, and the location of the windmill I drew for an art project in college. Even the gates are familiar and special to me.

The cows knew where to go. They flowed over the hills and to the next gate. They ran ahead of us, took a sharp right onto the road and then a left at the next gate, down through a neighbor’s land and onto the fields we lease.

The slanting light caught the dust they kicked up, laying a golden haze over everything.

The cows, released from us, spread out and dropped their heads to the tall grass. My uncle Don drove the pick up over and we loaded the horses into the trailer.

Driving home, the sun had set. The sky outside our windows was dark blue. From the edge of the earth the super moon rose, huge, like the cold slip of a lily petal.

Tess Fahlgren teaches Art and Creative Writing at Nashua High School.

Mediterranean Carrot Salad

1/2 pound carrots, peeled 2 Tbl EV olive oil 2Tbl fresh lemon juice 1 clove garlic, crushed 1 Tbl fresh mint, chopped 1/4 tsp kosher salt Coarsely grate the carrots. Combine with the rest and toss to coat. Chill or serve at room temperature. Serves 4.

Green Bean Salad with Almonds

1 1/2 pound green beans 1 1/2 Tbl sherry vinegar 1 Tbl pure maple syrup 1/2 tsp Dijon mustard 1/2 tsp kosher salt Fresh ground pepper 3 Tbl EV olive oil 1 small red onion, halved and sliced thin 1/3 C smoked almonds, roughly chopped Cook the beans in a large pot of boiling salted water for 4-5 minutes. Transfer to an ice bath; drain and pat dry. Combine the next 5, ingredients then whisk in the oil. Add beans and toss well. Soak onion in ice water 10 minutes. Drain and pat dry. Add to beans and toss. Top with nuts. Serves 8.

Stuffed Cabbage Leaves (or Grape Leaves)

1 pound lean ground beef 1 egg, beaten 1 medium onion, chopped 1/2 C long grain raw rice 1/4 C fresh parsley, chopped 1 Tbl fresh mint (1/2 tsp dry) 2Tbl olive oil 1 3/4 C water, divided Salt and pepper to taste Grape or cabbage leaves 1 1/2 C stewed tomatoes or tomato sauce,

PATRICK BURR / FOR FARM & RANCH

Another good source for produce appears regularly along Hwy 2 in Glasgow. If you stop for a look, Eli Waldner will barter with you. or half of each. Mix meat with egg, onion, rice, parsley, mint, oil, and 1/2 C water. Season to taste with salt and pepper. If using fresh leaves, soften them by soaking in hot water 5 minutes.

(Remove core of cabbage before soaking.) if using canned grape leaves, rinse in warm water, then pat dry. Place a spoonful of meat mixture on leaf (be sure the shiny side is down if using grape leaves). Roll, folding in ends as you go to seal in the meat. Place folded side down in saucepan, making more than 1 layer if necessary. Add tomatoes and remaining 1 1/4 C water. Cover and simmer 45 minutes.

Leftovers are good cold as appetizers. I often make these meatballs without wrapping in cabbage. Instead I'll put chunks of cabbage in the pan below the meatballs and cook together.

This saves my husband the trouble of removing the cabbage that he won't eat, and then it isn't wasted. I have also made this with more ground beef.

Balsamic-Roasted Tomato Sauce

5# ripe tomatoes, cored 1 1/2 C olive oil 1/2 C balsamic vinegar 1 onion or shallots, sliced 12 large garlic cloves, sliced 1/2 C fresh oregano, chopped 2-3 C fresh basil, chopped 2 tsp salt Coarse lay ground pepper Heat oven to 400*. Combine all ingredients in a large bowl, and toss to mix well. Transfer to 2 9x13" pans. Roast 1 to 1 1/2 hours, or till blackened. Process till well blended. Freeze or can (process pint jars in boiling water bath for 10 minutes). This is great on pasta or pizza.

Maryland Caramel Tomatoes

8 large tomatoes, cored and peeled

1 tsp salt 1/2 tsp pepper 1/4 tsp cayenne pepper 1 C light brown sugar 4 Tbl butter, cut in 1/4" pieces Heat oven to 400*. Put rack in upper/ middle of the oven.arrange tomatoes in a large oven-proof skillet, cored side up. Season with salt and peppers, sprinkle with brown sugar.

Dot evenly with butter. Bake until lightly browned, about 1 hour, basting very 15 minutes. Remove skillet from oven to stove top.

Cook over medium/low heat, basting very 5 minutes, adjusting heat to maintain a rapid simmer, till thick and syrupy, about 25-30 minutes. Serves 8

Three Tomato/Vegetable Sauce 10 plum tomatoes 10 large tomatoes 4 cloves garlic, minced

2 stalks celery, chopped (optional) 2 medium carrots, chopped 1large onion, chopped 1 large green pepper, chopped (optional) 1/2 C sun-dried tomato (dry, not oilpacked) 2/3 C red wine 1/2 C red wine vinegar 2 bay leaves 1 Tbl pickling salt 2 tsp dried oregano 2 tsp dried basil 1 tsp sugar 1/4 tsp pepper 1/2 tsp crushed red pepper flakes (optional) 1/4 C fresh parsley, chopped Combine all the fresh veggies in a large pot, with 3/4 C water. Bring to a boil. Reduce heat and simmer, uncovered, 25 minutes. Soak the dried tomatoes in boiling water to soften.

Drain them, chop, and add to sauce. Add wine, vinegar, and the herbs, except the parsley.

Continue to boil gently till desired consistency (may take an hour or more). Discard bay leaves stir in parsley. Ladle into hot sterilized pint jars leaving 1/2" head space. Seal and process in hot water bath 35 minutes.Remember, if using fresh herbs, double the amounts called for.

Seasoned Tomato Sauce

10 pounds tomatoes, peeled and chopped (I use a variety) 3 medium onions, chopped fine 4 cloves garlic, minced 1 1/2 tsp oregano 2 bay leaves 1 tsp salt 1 tsp pepper 1/2 tsp crushed red pepper 1 tsp sugar Bring all to a boil; simmer 2 hours, stirring occasionally. Press through a food mill, or process in a blender. Return to pan and cook over medium-high heat until thick, stirring often. Add lemon juice (my recipe doesn't say how much to add. I usually add 1/4 C). Put in jars and either pressure cook to seal at 10 pound pressure for 15 minutes, or hot water bath for a half-hour.

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What do “low cost” ag suppliers

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REALLY do for you?

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Green Spaces in Rural Places: Courier Columnist Shares a New Batch of Recipes

When You Buy From Us, We Give You Added Value!

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MARY HONRUD / FOR FARM & RANCH

Mary Honrud washes veggies in preparation for cooking in her Opheim kitchen.

MARY HONRUD FOR FARM & RANCH The garden is coming to an end for this season. I really enjoyed the unseasonably warm weather we recently received. I took advantage of that to plant some fall bulbs. Now I look forward to enjoying some all white and some white and pink daffodils next spring.

I also hand dug an area on the edge of my garden plot, an area the garden tractor can't till because my electric fence is too close, and because there are tiger lilies on one side, the gooseberry bush is on another side, and the final side is bordered by my lawn. I worked that ground as deep as the garden fork would reach, breaking up all the big clumps of dirt.

In that area I planted garlic. I've wanted to try fall-planted garlic for years. Usually, once our wheat harvest is over, I'm tired of gardening. Winter looms too closely, and I'm working hard just to get in my tomatoes, peppers, spuds, and carrots. This year I didn't plant so many spuds or carrots (I still have the remainder of each to dig), and the peppers and tomatoes had extra time to grow.

Now the green tomatoes are in their ribs on the back bedroom, nestled in layers of newspaper. I'll check them every few days, pulling the ones showing more color to a separate tub to finish ripening. I hope this delays the others, giving me more weeks of enjoying tasty home-grown tomatoes. Once I have enough ripe tomatoes, I'll make sauces and can then.

It's so nice to have those jars of sauce to cook with until next summer when I can once again have fresh tomatoes with flavor.

I've included a few recipes for you to try next summer. There are more things you can do with green beans besides just boiling or streaming them. The carrot recipes can be enjoyed now.

I'm not an expert gardener, but I know what has worked for me in my yard up north. I like to try new things, and learn new tricks. I'm pretty sure I'll try sweet potatoes again, even though I'm not getting very many of those from my first attempt. And I keep trying melons without much success.

I hope you've enjoyed my ramblings on how I garden. I may even ramble on a time or two more this fall, as I mow the yard to suck up the leaves from the lawn. I do have a grass catcher on my mower. The grass clippings mulch between the rows of the garden.

The leaves will mulch my raspberries and the aforementioned garlic patch.

Chive Pesto

4C chopped chives 2 oz (1/4-1/3C) slivered almonds 1 clove garlic 1C freshly grated parmesan 1/4 (or more) olive oil Combine the chives, nuts, and garlic in a food processor. Pulse till finely chopped.

Gradually add the oil till incorporated. (Add a tablespoon or two of water, if needed.) Add in the cheese. Season with salt and pepper, if desired.

See RECIPES, Page 9

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Valley County Gets Bountiful

PATRICK BURR FOR FARM & RANCH On the topic of fresh produce, Sandy Carpenter’s ebullience knows no peak.

Carpenter serves as the Glasgow site coordinator for Bountiful Baskets, a nonprofit, co-op food organization which culls fruits, vegetables, and other soil-born miscellany for distribution among paying customers and volunteers.

Founded in Arizona, Baskets now operates in 24 states.

“We really try to make sure people get their good food,” said Carpenter. Each basket costs $15 (plus $4.50 in fuel and transaction fees), and includes a vast array of an average 12 types of clean, natural foods.

“One of the complaints we’ve had is that it’s too much food to finish in one week,” said Carpenter.

For zealous epicureans, Bountiful Baskets’ website provides the option of ordering addons. Carpenter notes strawberries, potatoes, pumpkins, and tomatoes as frequently-purchased extras — though more exotic options, she says, are usually available.

“A few weeks ago we had Hatch Chilis. We had dragonfruit here, too. This week there’s maple syrup from Wisconsin — a half gallon for $35. Whatever’s in season, they’ll bring.”

Carpenter also points to “themed” baskets, such as the recent Greek add-on, as a way to experience diverse cultures and test new recipes.

One may upgrade the standard basket to organic as well.

Orders must be placed online by Tuesday night for Saturday’s weekly pickup. After the

truck arrives at the Milk River Activity Center, it takes between an hour and an hour-and-a-half to sort the cargo into equal allotments. All the work is done by volunteers, many of whom have purchased baskets.

“None of this would work without the volunteers,” said Carpenter. “In the spirit of the co-op, people tend to turn out. We haven’t had a problem with it.”

Carpenter receives a free basket for her services — though it doubles as “risk collateral,” meaning if the truck arrives short of local need, the lack is allayed with its contents.

For this reason, and out of organizational support, Carpenter usually buys her own. “It’s so simple,” she said. “You just make your order, say you want it delivered to a particular site, and pick it up at the designated time. You can even have someone else pick it up for you if you know you won’t be in town, provided you give them your confirmation number.”

Milk River is Valley County’s lone delivery site. Carpenter, though, recalls requesting pickups in Billings, as well as ordering on behalf of her son, who at the time resided in Washington state. “It was great for him, and easy for me,” she said. “I know he appreciated the fresh food around his apartment.”

For Carpenter, Bountiful Baskets is the ideal marriage of convenience, affordability, and the choice to eat mindfully. “Whenever you feel like getting a basket, you can,” she said. “I love it.”

Sign-up is free but for a one-time, $3 activation charge, and there are no co-op fees. The service runs year-round. For more information, visit bountifulbaskets.org.

Glasgow High School Students Participate in Innovative Food Safety Curriculum ROUBIE YOUNKIN, MSU EXTENSION AGENT FOR FARM & RANCH A trail of potentially dangerous “germs” winds its way through a typical kitchen, its path marked by a special glowing powder, as the contamination spreads from fruit to the counter top to a cutting board, a knife and eventually to a ready to serve fruit salad.

Dark lights are not just for dances anymore as “germs” glow under fingernails, around rings and in calluses after handwashing.

Those activities are all part of “Safe or Sorry” - an innovative food safety curriculum taught this fall in the Family and Consumer Science classes at the Glasgow High School. The curriculum is designed to teach students the basic elements of food safety. We believe the curriculum can play an important role in preventing food-related illness.”

Foodborne illness is a major public health concern and by educating youth we can have a significant impact on the problem and teach skills to last a lifetime. Every year, hundreds of foodborne illnesses are reported and that probably represents only a fraction of the people who

actually become ill from eating contaminated food.

Young people have an especially important role to play in promoting food safety. As much as half of all foodborne disease is the result of improper food-handling practices in the home, and many young people in this age group are involved in preparing food for their families.

Students in three classes at the Glasgow High School will participate in 12 hours of food safety education and will be tested to achieve the National Restaurant Association Food Handlers certification. “As many young people work in food service positions, this gives them a very marketable skill to offer as they apply and work in the public sector”. Roubie adds “Their knowledge of food safety will have a very direct impact on our ability to protect the public from food-related disease.

“Safe or Sorry” makes use of humor and imagination to deliver its message, and its impact is intended to reach far beyond the classroom.

The curriculum is designed to stimulate – and take advantage of – parental involvement in food safety issues.

Looking For More On-Farm Storage?

Let Ag Partners LLC and CHS of Glasgow do the leg work to get you Amber Waves hopper bottom bins. From grain to epoxy-lined for fertilizer to overhead cake bins.

Give Josh a call or stop in at the fertilizer plant today and visit about getting all the on-farm storage you need.

Josh Tihista – 785-7006 Ag Partners Plant – 228-2571 Your Customer Owned Co-op

Later, lonesome road.

Why drive when you can hop on one of our fast, daily flights to Billings? Make the most of your time, and enjoy the ride.

Havre

Glasgow

Wolf Point

52

$

Sidney Glendive

*

from

each way including all taxes and fees

Billings

Enjoy the ride.

RANGE CUBES MILL, LLC. capeair.com

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6 6

Hi-Line Hi-Line

FARM & FARM & RANCH RANCH

October2015 2015 October

www.havredailynews.com www.glasgowcourier.com

AFTER HARVEST INSPECTION SPECIALS INCREASE PRODUCTIVITY AND SAVE COSTLY DOWN TIME! Don’t put your machines away until they have been inspected and repaired by

Self-Propelled Sprayers Key y Points

Combines

Key Points • • • • • • • • • •

Belts & Chains Feeder House Components Elevators & Augers Hydraulics & Gearboxes Straw Chopper & Spreader Engine Components Air Conditioner System Threshing & Separating 75-91 Items!

Free Fluid Samples

$599 In-Shop Combine

Inspection

** Fluids Include: Engine Oil, Coolant, Transmission Oil & Hydraulic Fluid

HEADERS KEY POINTS • • • • • • •

Cutterbar Center Feed Section Reel Crop Converging System Hydraulic System Electrical System Float System

In Shop Header Inspection

399

$

Keyy Points

John Deere & Bourgault • Air Tank & Seeders Augers & Clutches Air Drills & Tanks •• Meter Hydraulic Hoses & System

$575

In-Shop

Inspection

• Clean • Electrical Systems • Cab Components & A/C • Engine Components • Hydraulic System • Hydrostat & Drive Train • Boom Controls • Nozzles & Hoses • Free Fluid Samples

XUV825i S4

3.9

4-Wheel Drive Tractors Key y Points • Engine • Fuel System • Power Train • Hydraulic System • Miscellaneous • Cooling System • Electrical System • Steering and Brakes • Operator’s Station • Free Fluid Flluid Samples Samples

In-Shop Tractor Inspection

** Fluids Include: Engine Oil, Coolant, Transmission Oil & Hydraulic Fluid

• Tire Pressure & Wheel Bolts Row Crop/MFWD Tractors $ $ Keyy Points • Wheel Bearings • Engine • Cooling System • Fuel System • Drive Chains & Sockets In-Shop • Dyno for Performance Test • Pivot Point, Pins & Bushings • Safety Items • Hydraulic Systems Tractor • Operator’s Station • Air Hoses & Manifolds • Electrical Systems Inspection Inspection ct n • Free Fluid S Samples ampples • Packer Systems ** Fluids Include: Engine Oil, Coo olant, Transm mission Oil & Hydraulic Fluid

600

465

In-Field

• 50 hp* EFI, 44 mph (70 km/h) • Fully independent suspension

$

804 EAST 1ST AVENUE

800 OFF2

IT TAKES MORE THAN A MAP TO GET WHERE YOU’RE GOING. GO GATOR.

In-S Shop Round

Balerr Insppecctionn

www.havredailynews.com www.glasgowcourier.com

4,000OFF

5E Series

*1

45 –75 hp 3 Cylinder Open Station

OR

0% for 60 months AND $ 2,250 Implement Bonus*

1

• Turbocharged PowerTech™ engine • Independent 540 PTO • Folding roll-over protection structure • Ergonomically designed operator station

GREAT SAVINGS ... GREAT VALUE XUV550

• Fully independent suspension • Two- and four-passenger options available • Starting at $8,139§

500 OFF2

$

5M Series 75 – 115 hp

$

2,000OFF

*2

OR

0% for 48*2

financing

months

• Three transmission options • 2WD or MFWD configurations • Turbocharged PowerTech™ engine • Open station or climate controlled cab

Key Points

• Electrical System • Engine Components • Hydraulics & Hydrostat • Powertrain & Brakes • Air Conditioning System • Cab Components • Free Fluid Samples

5E Series

85 – 100 hp 4 Cylinder

$ RSX860i

2,000OFF

*1

OR

• Faster speeds, up to 60 mph • Longer warranty—one year or 1,000 hours • New power steering option

0% for 60*1

financing

500 OFF2

$

months

• Turbocharged PowerTech™ engine • Independent 540 PTO • Multiple tough transmission options • Category 1 and 2 compatible JohnDeere.com/Ag

325 In-Shop

$

Swather Inspection CONTACT A SALES PROFESSIONAL AT ANY OF OUR FOUR LOCATIONS:

21 W. 2ND STREET

In Glasgow see In Culbertson see In Plentywood see In Circle see Mike, Coel, Rob or Wade Mike or Luke Jake Ole or Mike 54275 Hwy 2 East 21 West 2nd St. 804 East 1st Ave. Hwy 200 East Glasgow, MT 59230 Culbertson, MT 59218 Plentywood, MT 59254 Circle, MT 59215 406-228-2496 406-787-6201 406-765-1531 406-485-2145

Offer from August 5, 2015, until October 30, 2015. Subject to approved credit on a revolving plan account, a service of John Deere Financial, f.s.b. For consumer use only. No down payment required. 3.9% for 72 months only. Other special rate and terms may be available, including installment financing and financing for commercial use. Available at participating dealers. Prices and models may vary by dealer.

2 Offer from August 5, 2015, until October 30, 2015. $800 off all XUV825i S4/XUV825i; $500 off all XUV550/S4 and RSX860i models. §Prices and models may vary by dealer. Manufacturer suggested list price at $8,139 on Gator XUV550, plus get $500 off on XUV550. Prices are suggested retail prices only and are subject to change without notice at any time. Dealer may sell for less. Shown with optional equipment not included in the price. Attachments and implements sold separately. Some restrictions apply; other special rates and terms may be available, so see your dealer for details and other financing options. Available at participating dealers. Before operating or riding, always refer to the safety and operating information on the vehicle and in the operator’s manual. Actual vehicle top speed may vary based on belt wear, tire selection, vehicle tow weight, fuel condition, terrain and other environmental factors. *The engine horsepower and torque information are provided by the engine manufacturer to be used for comparison purposes only. Actual operating horsepower and torque will be less. Refer to the engine manufacturer’s website for additional information. John Deere’s green and yellow color scheme, the leaping deer symbol and JOHN DEERE are trademarks of Deere & Company.

*Offer valid on purchases made between 8/5/2015 and 10/30/2015. Subject to approved installment credit with John Deere Financial. 1Fixed Rate of 0.0% for 60 months. $2,250 OFF implement bonus on 3-cylinder 5E Open Station Tractors is in addition to Low Rate financing and requires the purchase of 2 or more qualifying John Deere or Frontier implements. In lieu of financing offer, get $4,000 OFF on 3-cylinder 5E Open Station Tractors or $2,000 OFF on 4-cylinder 5E Tractors. Some restrictions apply; other special rates and terms may be available, so see your dealer for complete details and other financing options. Valid only at participating US dealers. 2Fixed Rate of 0.0% for 48 months OR in lieu of financing offer, get $2,000 OFF on 5M Series Tractors. Some restrictions apply; other special rates and terms may be available, so see your dealer for details and other financing options. Valid only at participating US dealers.

54275 HWY 2 EAST

CIRCLE, MT 59215 PLENTYWOOD, MT 59254 CULBERTSON, MT 59218 GLASGOW, MT 59230 406-485-2145 406-228-2496 406-765-1531 406-787-6201

AFTER HARVEST INSPECTION SPECIALS

CONTACT A SALES PROFESSIONAL AT ANY OF OUR FOUR LOCATIONS:

In Glasgow see In Culbertson see In Plentywood see In Circle see Mike, Coel, Rob or Wade Mike or Luke Jake Ole or Mike 54275 Hwy 2 East 21 West 2nd St. 804 East 1st Ave. Hwy 200 East Glasgow, MT 59230 Culbertson, MT 59218 Plentywood, MT 59254 Circle, MT 59215 406-228-2496 406-787-6201 406-765-1531 406-485-2145

*Offer ends July 1, 2016 and is subject to approved credit on a multi-use account, a service of John Deere Financial, f.s.b. For Agricultural or Commercial use only. Minimum purchase required.

After the promotional period, interest charges will begin to accrue at the regular multi-use account rate. See dealership for complete details.

HWY 200 EAST

1

XUV825i S4

Swathers & Mower Conditioners

$565

% FOR

ON ALL GATORS™

Self-Propelled

** Fluids Include: Engine Oil, Coolant, Transmission Oil & Hydraulic Fluid

$

72 months

$325

Key y Points • Belt Length • Chains • Pick Up • All Bearings • Align Belts • PTO

FARM& & RANCH RANCH FARM

October 2015 7 October 7 2015

No Payments/ No Interest* until July 1, 2016

Round Balers

Hi-Line Hi-Line

1

6 6

Hi-Line Hi-Line

FARM & FARM & RANCH RANCH

October2015 2015 October

www.havredailynews.com www.glasgowcourier.com

AFTER HARVEST INSPECTION SPECIALS INCREASE PRODUCTIVITY AND SAVE COSTLY DOWN TIME! Don’t put your machines away until they have been inspected and repaired by

Self-Propelled Sprayers Key y Points

Combines

Key Points • • • • • • • • • •

Belts & Chains Feeder House Components Elevators & Augers Hydraulics & Gearboxes Straw Chopper & Spreader Engine Components Air Conditioner System Threshing & Separating 75-91 Items!

Free Fluid Samples

$599 In-Shop Combine

Inspection

** Fluids Include: Engine Oil, Coolant, Transmission Oil & Hydraulic Fluid

HEADERS KEY POINTS • • • • • • •

Cutterbar Center Feed Section Reel Crop Converging System Hydraulic System Electrical System Float System

In Shop Header Inspection

399

$

Keyy Points

John Deere & Bourgault • Air Tank & Seeders Augers & Clutches Air Drills & Tanks •• Meter Hydraulic Hoses & System

$575

In-Shop

Inspection

• Clean • Electrical Systems • Cab Components & A/C • Engine Components • Hydraulic System • Hydrostat & Drive Train • Boom Controls • Nozzles & Hoses • Free Fluid Samples

XUV825i S4

3.9

4-Wheel Drive Tractors Key y Points • Engine • Fuel System • Power Train • Hydraulic System • Miscellaneous • Cooling System • Electrical System • Steering and Brakes • Operator’s Station • Free Fluid Flluid Samples Samples

In-Shop Tractor Inspection

** Fluids Include: Engine Oil, Coolant, Transmission Oil & Hydraulic Fluid

• Tire Pressure & Wheel Bolts Row Crop/MFWD Tractors $ $ Keyy Points • Wheel Bearings • Engine • Cooling System • Fuel System • Drive Chains & Sockets In-Shop • Dyno for Performance Test • Pivot Point, Pins & Bushings • Safety Items • Hydraulic Systems Tractor • Operator’s Station • Air Hoses & Manifolds • Electrical Systems Inspection Inspection ct n • Free Fluid S Samples ampples • Packer Systems ** Fluids Include: Engine Oil, Coo olant, Transm mission Oil & Hydraulic Fluid

600

465

In-Field

• 50 hp* EFI, 44 mph (70 km/h) • Fully independent suspension

$

804 EAST 1ST AVENUE

800 OFF2

IT TAKES MORE THAN A MAP TO GET WHERE YOU’RE GOING. GO GATOR.

In-S Shop Round

Balerr Insppecctionn

www.havredailynews.com www.glasgowcourier.com

4,000OFF

5E Series

*1

45 –75 hp 3 Cylinder Open Station

OR

0% for 60 months AND $ 2,250 Implement Bonus*

1

• Turbocharged PowerTech™ engine • Independent 540 PTO • Folding roll-over protection structure • Ergonomically designed operator station

GREAT SAVINGS ... GREAT VALUE XUV550

• Fully independent suspension • Two- and four-passenger options available • Starting at $8,139§

500 OFF2

$

5M Series 75 – 115 hp

$

2,000OFF

*2

OR

0% for 48*2

financing

months

• Three transmission options • 2WD or MFWD configurations • Turbocharged PowerTech™ engine • Open station or climate controlled cab

Key Points

• Electrical System • Engine Components • Hydraulics & Hydrostat • Powertrain & Brakes • Air Conditioning System • Cab Components • Free Fluid Samples

5E Series

85 – 100 hp 4 Cylinder

$ RSX860i

2,000OFF

*1

OR

• Faster speeds, up to 60 mph • Longer warranty—one year or 1,000 hours • New power steering option

0% for 60*1

financing

500 OFF2

$

months

• Turbocharged PowerTech™ engine • Independent 540 PTO • Multiple tough transmission options • Category 1 and 2 compatible JohnDeere.com/Ag

325 In-Shop

$

Swather Inspection CONTACT A SALES PROFESSIONAL AT ANY OF OUR FOUR LOCATIONS:

21 W. 2ND STREET

In Glasgow see In Culbertson see In Plentywood see In Circle see Mike, Coel, Rob or Wade Mike or Luke Jake Ole or Mike 54275 Hwy 2 East 21 West 2nd St. 804 East 1st Ave. Hwy 200 East Glasgow, MT 59230 Culbertson, MT 59218 Plentywood, MT 59254 Circle, MT 59215 406-228-2496 406-787-6201 406-765-1531 406-485-2145

Offer from August 5, 2015, until October 30, 2015. Subject to approved credit on a revolving plan account, a service of John Deere Financial, f.s.b. For consumer use only. No down payment required. 3.9% for 72 months only. Other special rate and terms may be available, including installment financing and financing for commercial use. Available at participating dealers. Prices and models may vary by dealer.

2 Offer from August 5, 2015, until October 30, 2015. $800 off all XUV825i S4/XUV825i; $500 off all XUV550/S4 and RSX860i models. §Prices and models may vary by dealer. Manufacturer suggested list price at $8,139 on Gator XUV550, plus get $500 off on XUV550. Prices are suggested retail prices only and are subject to change without notice at any time. Dealer may sell for less. Shown with optional equipment not included in the price. Attachments and implements sold separately. Some restrictions apply; other special rates and terms may be available, so see your dealer for details and other financing options. Available at participating dealers. Before operating or riding, always refer to the safety and operating information on the vehicle and in the operator’s manual. Actual vehicle top speed may vary based on belt wear, tire selection, vehicle tow weight, fuel condition, terrain and other environmental factors. *The engine horsepower and torque information are provided by the engine manufacturer to be used for comparison purposes only. Actual operating horsepower and torque will be less. Refer to the engine manufacturer’s website for additional information. John Deere’s green and yellow color scheme, the leaping deer symbol and JOHN DEERE are trademarks of Deere & Company.

*Offer valid on purchases made between 8/5/2015 and 10/30/2015. Subject to approved installment credit with John Deere Financial. 1Fixed Rate of 0.0% for 60 months. $2,250 OFF implement bonus on 3-cylinder 5E Open Station Tractors is in addition to Low Rate financing and requires the purchase of 2 or more qualifying John Deere or Frontier implements. In lieu of financing offer, get $4,000 OFF on 3-cylinder 5E Open Station Tractors or $2,000 OFF on 4-cylinder 5E Tractors. Some restrictions apply; other special rates and terms may be available, so see your dealer for complete details and other financing options. Valid only at participating US dealers. 2Fixed Rate of 0.0% for 48 months OR in lieu of financing offer, get $2,000 OFF on 5M Series Tractors. Some restrictions apply; other special rates and terms may be available, so see your dealer for details and other financing options. Valid only at participating US dealers.

54275 HWY 2 EAST

CIRCLE, MT 59215 PLENTYWOOD, MT 59254 CULBERTSON, MT 59218 GLASGOW, MT 59230 406-485-2145 406-228-2496 406-765-1531 406-787-6201

AFTER HARVEST INSPECTION SPECIALS

CONTACT A SALES PROFESSIONAL AT ANY OF OUR FOUR LOCATIONS:

In Glasgow see In Culbertson see In Plentywood see In Circle see Mike, Coel, Rob or Wade Mike or Luke Jake Ole or Mike 54275 Hwy 2 East 21 West 2nd St. 804 East 1st Ave. Hwy 200 East Glasgow, MT 59230 Culbertson, MT 59218 Plentywood, MT 59254 Circle, MT 59215 406-228-2496 406-787-6201 406-765-1531 406-485-2145

*Offer ends July 1, 2016 and is subject to approved credit on a multi-use account, a service of John Deere Financial, f.s.b. For Agricultural or Commercial use only. Minimum purchase required.

After the promotional period, interest charges will begin to accrue at the regular multi-use account rate. See dealership for complete details.

HWY 200 EAST

1

XUV825i S4

Swathers & Mower Conditioners

$565

% FOR

ON ALL GATORS™

Self-Propelled

** Fluids Include: Engine Oil, Coolant, Transmission Oil & Hydraulic Fluid

$

72 months

$325

Key y Points • Belt Length • Chains • Pick Up • All Bearings • Align Belts • PTO

FARM& & RANCH RANCH FARM

October 2015 7 October 7 2015

No Payments/ No Interest* until July 1, 2016

Round Balers

Hi-Line Hi-Line

1

8 8

Hi-Line Hi-Line

October 2015 October 2015

What do “low cost” ag suppliers

FARM & RANCH FARM & RANCH

REALLY do for you?

www.havredailynews.com www.glasgowcourier.com

Green Spaces in Rural Places: Courier Columnist Shares a New Batch of Recipes

When You Buy From Us, We Give You Added Value!

Let's Work Together

We Can Only Continue To Provide Service In Our Communities If YOU Support Those Services!

After The Initial Sale— WHAT Is Your "Discount" Supplier Offering You?

When you buy your chemical & fertilizer from us we can help you with . . .

• Crop Scouting • Weed Identification Services • Soil Analysis • Crop Spraying • Application Recommendations • Fertilizer Application • And Much More

We Have . . . A Full Agronomy Staff Available

To All Of Our Patrons Across Our Trade Area

The People, The Know How And The Products To Cover All Your Needs . . .

We Offer Many Services to Our Customers . . .

• On Farm Tire Service • Shop Services & Minor Repairs • Oil & Filters • Feed (Crystalyx) • Lawn Care Items • Fencing Equipment

• • • • •

Bulk Fuel Delivery Tires - Batteries - Brakes 24 Hour Gas & Fuel Oxygen/Acetylene Tanks Full-Line Hardware Store

We Also Offer Full Commodity Marketing

Value Added Services . . . Use them to your advantage and maximize your yields!

Are You Getting This Kind Of Value Where You Buy?

!

Plus, if you pay in advance, earn a 6% premium Or 6% discount for cash at time of purchase!

Scobey • Flaxville • Peerless • Richland • Opheim • Four Buttes 487-2741

474-2231

893-4398

724-3353

762-3231

783-5519

MARY HONRUD / FOR FARM & RANCH

Mary Honrud washes veggies in preparation for cooking in her Opheim kitchen.

MARY HONRUD FOR FARM & RANCH The garden is coming to an end for this season. I really enjoyed the unseasonably warm weather we recently received. I took advantage of that to plant some fall bulbs. Now I look forward to enjoying some all white and some white and pink daffodils next spring.

I also hand dug an area on the edge of my garden plot, an area the garden tractor can't till because my electric fence is too close, and because there are tiger lilies on one side, the gooseberry bush is on another side, and the final side is bordered by my lawn. I worked that ground as deep as the garden fork would reach, breaking up all the big clumps of dirt.

In that area I planted garlic. I've wanted to try fall-planted garlic for years. Usually, once our wheat harvest is over, I'm tired of gardening. Winter looms too closely, and I'm working hard just to get in my tomatoes, peppers, spuds, and carrots. This year I didn't plant so many spuds or carrots (I still have the remainder of each to dig), and the peppers and tomatoes had extra time to grow.

Now the green tomatoes are in their ribs on the back bedroom, nestled in layers of newspaper. I'll check them every few days, pulling the ones showing more color to a separate tub to finish ripening. I hope this delays the others, giving me more weeks of enjoying tasty home-grown tomatoes. Once I have enough ripe tomatoes, I'll make sauces and can then.

It's so nice to have those jars of sauce to cook with until next summer when I can once again have fresh tomatoes with flavor.

I've included a few recipes for you to try next summer. There are more things you can do with green beans besides just boiling or streaming them. The carrot recipes can be enjoyed now.

I'm not an expert gardener, but I know what has worked for me in my yard up north. I like to try new things, and learn new tricks. I'm pretty sure I'll try sweet potatoes again, even though I'm not getting very many of those from my first attempt. And I keep trying melons without much success.

I hope you've enjoyed my ramblings on how I garden. I may even ramble on a time or two more this fall, as I mow the yard to suck up the leaves from the lawn. I do have a grass catcher on my mower. The grass clippings mulch between the rows of the garden.

The leaves will mulch my raspberries and the aforementioned garlic patch.

Chive Pesto

4C chopped chives 2 oz (1/4-1/3C) slivered almonds 1 clove garlic 1C freshly grated parmesan 1/4 (or more) olive oil Combine the chives, nuts, and garlic in a food processor. Pulse till finely chopped.

Gradually add the oil till incorporated. (Add a tablespoon or two of water, if needed.) Add in the cheese. Season with salt and pepper, if desired.

See RECIPES, Page 9

5

5

October 2015 October 2015

Hi-Line Hi-Line

FARM & RANCH FARM & RANCH

www.havredailynews.com www.glasgowcourier.com

Valley County Gets Bountiful

PATRICK BURR FOR FARM & RANCH On the topic of fresh produce, Sandy Carpenter’s ebullience knows no peak.

Carpenter serves as the Glasgow site coordinator for Bountiful Baskets, a nonprofit, co-op food organization which culls fruits, vegetables, and other soil-born miscellany for distribution among paying customers and volunteers.

Founded in Arizona, Baskets now operates in 24 states.

“We really try to make sure people get their good food,” said Carpenter. Each basket costs $15 (plus $4.50 in fuel and transaction fees), and includes a vast array of an average 12 types of clean, natural foods.

“One of the complaints we’ve had is that it’s too much food to finish in one week,” said Carpenter.

For zealous epicureans, Bountiful Baskets’ website provides the option of ordering addons. Carpenter notes strawberries, potatoes, pumpkins, and tomatoes as frequently-purchased extras — though more exotic options, she says, are usually available.

“A few weeks ago we had Hatch Chilis. We had dragonfruit here, too. This week there’s maple syrup from Wisconsin — a half gallon for $35. Whatever’s in season, they’ll bring.”

Carpenter also points to “themed” baskets, such as the recent Greek add-on, as a way to experience diverse cultures and test new recipes.

One may upgrade the standard basket to organic as well.

Orders must be placed online by Tuesday night for Saturday’s weekly pickup. After the

truck arrives at the Milk River Activity Center, it takes between an hour and an hour-and-a-half to sort the cargo into equal allotments. All the work is done by volunteers, many of whom have purchased baskets.

“None of this would work without the volunteers,” said Carpenter. “In the spirit of the co-op, people tend to turn out. We haven’t had a problem with it.”

Carpenter receives a free basket for her services — though it doubles as “risk collateral,” meaning if the truck arrives short of local need, the lack is allayed with its contents.

For this reason, and out of organizational support, Carpenter usually buys her own. “It’s so simple,” she said. “You just make your order, say you want it delivered to a particular site, and pick it up at the designated time. You can even have someone else pick it up for you if you know you won’t be in town, provided you give them your confirmation number.”

Milk River is Valley County’s lone delivery site. Carpenter, though, recalls requesting pickups in Billings, as well as ordering on behalf of her son, who at the time resided in Washington state. “It was great for him, and easy for me,” she said. “I know he appreciated the fresh food around his apartment.”

For Carpenter, Bountiful Baskets is the ideal marriage of convenience, affordability, and the choice to eat mindfully. “Whenever you feel like getting a basket, you can,” she said. “I love it.”

Sign-up is free but for a one-time, $3 activation charge, and there are no co-op fees. The service runs year-round. For more information, visit bountifulbaskets.org.

Glasgow High School Students Participate in Innovative Food Safety Curriculum ROUBIE YOUNKIN, MSU EXTENSION AGENT FOR FARM & RANCH A trail of potentially dangerous “germs” winds its way through a typical kitchen, its path marked by a special glowing powder, as the contamination spreads from fruit to the counter top to a cutting board, a knife and eventually to a ready to serve fruit salad.

Dark lights are not just for dances anymore as “germs” glow under fingernails, around rings and in calluses after handwashing.

Those activities are all part of “Safe or Sorry” - an innovative food safety curriculum taught this fall in the Family and Consumer Science classes at the Glasgow High School. The curriculum is designed to teach students the basic elements of food safety. We believe the curriculum can play an important role in preventing food-related illness.”

Foodborne illness is a major public health concern and by educating youth we can have a significant impact on the problem and teach skills to last a lifetime. Every year, hundreds of foodborne illnesses are reported and that probably represents only a fraction of the people who

actually become ill from eating contaminated food.

Young people have an especially important role to play in promoting food safety. As much as half of all foodborne disease is the result of improper food-handling practices in the home, and many young people in this age group are involved in preparing food for their families.

Students in three classes at the Glasgow High School will participate in 12 hours of food safety education and will be tested to achieve the National Restaurant Association Food Handlers certification. “As many young people work in food service positions, this gives them a very marketable skill to offer as they apply and work in the public sector”. Roubie adds “Their knowledge of food safety will have a very direct impact on our ability to protect the public from food-related disease.

“Safe or Sorry” makes use of humor and imagination to deliver its message, and its impact is intended to reach far beyond the classroom.

The curriculum is designed to stimulate – and take advantage of – parental involvement in food safety issues.

Looking For More On-Farm Storage?

Let Ag Partners LLC and CHS of Glasgow do the leg work to get you Amber Waves hopper bottom bins. From grain to epoxy-lined for fertilizer to overhead cake bins.

Give Josh a call or stop in at the fertilizer plant today and visit about getting all the on-farm storage you need.

Josh Tihista – 785-7006 Ag Partners Plant – 228-2571 Your Customer Owned Co-op

Later, lonesome road.

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October 2015 October 2015

Glasgow Stockyards, Inc. Linda & Mark Nielsen, Owners Iva Murch, Manager 263-7529 Dean Barnes, Yard Manager 263-1175 Ed Hinton, Auctioneer 783-7285

Serving AreA ✯ LiveStock ProducerS For 69 YeArS!

2015 October November & December Schedule

www.havredailynews.com www.glasgowcourier.com

Memories of Moving

A Rancher's Daughter Revisits the Range

1946 - 2015

October 2015 Thursday, Oct. 8 All Class Cattle Auction **200 Red Steer and Heifer Calves Already Consigned Thursday, Oct. 15 Early Feeder Special and All Class Cattle Auction **250 Red Steer and Heifers Already Consigned Thursday, Oct. 22 Dunbar Bros. 9th Annual Bred Heifer Auction; Galpin Angus Bull and Heifer Calf Auction; Martin Ranch Bred Heifers; Big Dry Angus Bred Heifers and All Class Cattle Auction **Early Consignments** Galpin Angus – 15 Purebred Angus Bull Calves and 50 Angus Heifers – Bred Angus. March 5 Calvers, Tested at GSI. 15 Angus Purebred Heifer Calves.

Dunbar Bros. – 140 Angus Bred Heifers. 40 A.I. 100 Angus Bred Heifers – Bred to Grandsons of Bred To Hoover Dam Or HA Program. 100 Bred to Easy Final Answer. Home Raised, Tested at GSI. Calving, Low Birthweight Angus Bulls. March 10 For 100 Angus Bred Heifers – A.I. Sync to Hoover Dam. 50 Days. Tested by Dr. Levesque. All Shots and Poured. Cleaned Up With CBAR Angus Bulls. Home Raised.

Heather Martin – 50 Red Heifers Bred Red Angus.

23 Two and Three Year Old Bred Cows – Bred Angus, Tested at GSI. 30 Black Heifers Bred Hinman Angus Big Dry Angus – 20 Angus Bred Heifers Bred to Top 35 Running Age Bred Cows – Tested at GSI Several Hundred Spring Calves Big Dry Bulls.

Thursday, Oct. 29 Red Angus Influence Feeder Special and All Class Cattle Auction Lunch Will Be Provided by Sam Mudlin and the Independence Bank Crew.

November 2015 Thursday, Nov. 5 Thursday, Nov. 12 Thursday, Nov. 19 Thursday, Nov. 26

All Class Feeder Special and All Class Cattle Auction All Class Feeder Special and All Class Cattle Auction Angus Feeder Special and All Class Cattle Auction Happy Thanksgiving – No Auction

December 2015 Thursday, Dec. 3 Thursday, Dec. 10 Thursday, Dec. 17 Thursday, Dec. 24 Thursday, Dec. 31

Big December Feeder Special and All Class Cattle Auction Annual Stock Cow and Bred Heifer Auction Special and All Class Cattle Auction Last All Class Cattle Auction of 2015 Merry Christmas – No Auction Happy New Year – No Auction

406-228-9306

P.O. Box 129 • Glasgow, MT 59230 • gsi@nemont.net www.glasgowstockyards.com Please call in consignments so buyers can be notified.

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Recipes

FROM PAGE 8

Tomato and Feta Salad

4 tsp white wine vinegar 4 tsp olive oil 1/4 tsp kosher salt 2 Tbl shallot, minced 1/4 C feta, crumbled 2 Tbl fresh basil, chopped 1 pint cherry tomatoes, cut in half Whisk together first three ingredients, then add the rest and toss to combine.

Toasted Hazelnut and Carrot Stir-fry

2 Tbl butter 1 pound carrots 1/2 tsp salt 1/2 tsp pepper 1/2 tsp freshly grated nutmeg 1/4 C toasted hazelnuts, chopped Cut carrots into matchstick-size pieces.

Heat butter in wok on high heat. Add everything except the nuts. Stir till carrots are coated and just begin to brown, 6-8 minutes. Add nuts and stir fry 1 minute longer. Serves 4.

TESS FAHLGREN / FOR FARM & RANCH

The author snaps a picture of her father's cattle from horseback near Vandalia, MT. TESS FAHLGREN FOR FARM & RANCH On a Monday night, my dad and I saddled up to move our 62 cow/calf pairs to new pasture.

Having been gone for the better part of six years made this routine project novel to me.

I rode Bubbles that night. It’d been months since I’d ridden a horse, and Bubbles was altogether new to me.

When Dad sent me up past a sandstone structure to check the upper areas for any of our animals, a thrill of freedom shot through me. As a little girl, I’d loved horses. I read the books, I dreamed about the perfect horse, I did horse shows.

We loped around with dizzy happiness, finding no stray cattle but enjoying the view.

When we descended I wasn’t sure what direction to take the few cows I had in my area.

An old familiar panic grabbed me. Countless times as a kid I’d messed up on horseback. I’d accidentally chased a cow away instead of bringing her in, made a wrong move and set the whole herd in the wrong direction.

These are the classic clumsy mistakes of youthful inexperience, but that initial inexperience has never really closed in on experience. I’d been away, and, before that, in high school. I was busy (or just a brat).

And now the two ― inexperience and fear of failure ― had worked together for the current outcome: I hadn’t gotten much better.

I said aloud, “Dad, come on, I need clear directions,” as I tried to call his cell phone.

I could hear him through the trees but couldn’t tell what direction he was moving.

A few cattle rose up the hill on the other side of the creek. Were they supposed to be going that way? Or was he going to send them back here?

From a place I didn’t expect, Dad and his horse popped over the side of a hill. Somehow, when you see a rider and they yell your name, and you stop, and your horse stops, and the wind stops, you can hear him. They looked so far away, but I clearly heard Dad say, “We’ll go through the gate over here.”

Okay, then.

The sun crept below the horizon. The cloudless sky gradated blue, purple, then dusty pink. This is where I had landed in cactus a thousand times, and the location of the windmill I drew for an art project in college. Even the gates are familiar and special to me.

The cows knew where to go. They flowed over the hills and to the next gate. They ran ahead of us, took a sharp right onto the road and then a left at the next gate, down through a neighbor’s land and onto the fields we lease.

The slanting light caught the dust they kicked up, laying a golden haze over everything.

The cows, released from us, spread out and dropped their heads to the tall grass. My uncle Don drove the pick up over and we loaded the horses into the trailer.

Driving home, the sun had set. The sky outside our windows was dark blue. From the edge of the earth the super moon rose, huge, like the cold slip of a lily petal.

Tess Fahlgren teaches Art and Creative Writing at Nashua High School.

Mediterranean Carrot Salad

1/2 pound carrots, peeled 2 Tbl EV olive oil 2Tbl fresh lemon juice 1 clove garlic, crushed 1 Tbl fresh mint, chopped 1/4 tsp kosher salt Coarsely grate the carrots. Combine with the rest and toss to coat. Chill or serve at room temperature. Serves 4.

Green Bean Salad with Almonds

1 1/2 pound green beans 1 1/2 Tbl sherry vinegar 1 Tbl pure maple syrup 1/2 tsp Dijon mustard 1/2 tsp kosher salt Fresh ground pepper 3 Tbl EV olive oil 1 small red onion, halved and sliced thin 1/3 C smoked almonds, roughly chopped Cook the beans in a large pot of boiling salted water for 4-5 minutes. Transfer to an ice bath; drain and pat dry. Combine the next 5, ingredients then whisk in the oil. Add beans and toss well. Soak onion in ice water 10 minutes. Drain and pat dry. Add to beans and toss. Top with nuts. Serves 8.

Stuffed Cabbage Leaves (or Grape Leaves)

1 pound lean ground beef 1 egg, beaten 1 medium onion, chopped 1/2 C long grain raw rice 1/4 C fresh parsley, chopped 1 Tbl fresh mint (1/2 tsp dry) 2Tbl olive oil 1 3/4 C water, divided Salt and pepper to taste Grape or cabbage leaves 1 1/2 C stewed tomatoes or tomato sauce,

PATRICK BURR / FOR FARM & RANCH

Another good source for produce appears regularly along Hwy 2 in Glasgow. If you stop for a look, Eli Waldner will barter with you. or half of each. Mix meat with egg, onion, rice, parsley, mint, oil, and 1/2 C water. Season to taste with salt and pepper. If using fresh leaves, soften them by soaking in hot water 5 minutes.

(Remove core of cabbage before soaking.) if using canned grape leaves, rinse in warm water, then pat dry. Place a spoonful of meat mixture on leaf (be sure the shiny side is down if using grape leaves). Roll, folding in ends as you go to seal in the meat. Place folded side down in saucepan, making more than 1 layer if necessary. Add tomatoes and remaining 1 1/4 C water. Cover and simmer 45 minutes.

Leftovers are good cold as appetizers. I often make these meatballs without wrapping in cabbage. Instead I'll put chunks of cabbage in the pan below the meatballs and cook together.

This saves my husband the trouble of removing the cabbage that he won't eat, and then it isn't wasted. I have also made this with more ground beef.

Balsamic-Roasted Tomato Sauce

5# ripe tomatoes, cored 1 1/2 C olive oil 1/2 C balsamic vinegar 1 onion or shallots, sliced 12 large garlic cloves, sliced 1/2 C fresh oregano, chopped 2-3 C fresh basil, chopped 2 tsp salt Coarse lay ground pepper Heat oven to 400*. Combine all ingredients in a large bowl, and toss to mix well. Transfer to 2 9x13" pans. Roast 1 to 1 1/2 hours, or till blackened. Process till well blended. Freeze or can (process pint jars in boiling water bath for 10 minutes). This is great on pasta or pizza.

Maryland Caramel Tomatoes

8 large tomatoes, cored and peeled

1 tsp salt 1/2 tsp pepper 1/4 tsp cayenne pepper 1 C light brown sugar 4 Tbl butter, cut in 1/4" pieces Heat oven to 400*. Put rack in upper/ middle of the oven.arrange tomatoes in a large oven-proof skillet, cored side up. Season with salt and peppers, sprinkle with brown sugar.

Dot evenly with butter. Bake until lightly browned, about 1 hour, basting very 15 minutes. Remove skillet from oven to stove top.

Cook over medium/low heat, basting very 5 minutes, adjusting heat to maintain a rapid simmer, till thick and syrupy, about 25-30 minutes. Serves 8

Three Tomato/Vegetable Sauce 10 plum tomatoes 10 large tomatoes 4 cloves garlic, minced

2 stalks celery, chopped (optional) 2 medium carrots, chopped 1large onion, chopped 1 large green pepper, chopped (optional) 1/2 C sun-dried tomato (dry, not oilpacked) 2/3 C red wine 1/2 C red wine vinegar 2 bay leaves 1 Tbl pickling salt 2 tsp dried oregano 2 tsp dried basil 1 tsp sugar 1/4 tsp pepper 1/2 tsp crushed red pepper flakes (optional) 1/4 C fresh parsley, chopped Combine all the fresh veggies in a large pot, with 3/4 C water. Bring to a boil. Reduce heat and simmer, uncovered, 25 minutes. Soak the dried tomatoes in boiling water to soften.

Drain them, chop, and add to sauce. Add wine, vinegar, and the herbs, except the parsley.

Continue to boil gently till desired consistency (may take an hour or more). Discard bay leaves stir in parsley. Ladle into hot sterilized pint jars leaving 1/2" head space. Seal and process in hot water bath 35 minutes.Remember, if using fresh herbs, double the amounts called for.

Seasoned Tomato Sauce

10 pounds tomatoes, peeled and chopped (I use a variety) 3 medium onions, chopped fine 4 cloves garlic, minced 1 1/2 tsp oregano 2 bay leaves 1 tsp salt 1 tsp pepper 1/2 tsp crushed red pepper 1 tsp sugar Bring all to a boil; simmer 2 hours, stirring occasionally. Press through a food mill, or process in a blender. Return to pan and cook over medium-high heat until thick, stirring often. Add lemon juice (my recipe doesn't say how much to add. I usually add 1/4 C). Put in jars and either pressure cook to seal at 10 pound pressure for 15 minutes, or hot water bath for a half-hour.

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FARM & RANCH

Horses: ‘If you’re going to raise these horses, you’ve got to sell them.’

■ Continued from page 3 make up for 10 good ones.”

Weaver said he thinks the production sale, rather than individual sales by private treaty, has been a benefit to his business.

By his own account he was not very good at selling private treaty and showing all his prospects to each potential buyer was timeconsuming — time he could ill afford on a working cattle ranch and farm operation.

Auctions are hard work and not for everyone, he said, but it fits in well with his business model, and an important part of its success has come from the use of online and phone bidding he has incorporated into the sale.

Weaver said his was the first production sale to use online bidding, at least 15 years ago, and it gives his sale a worldwide presence, enabling him to sell horses to all 50 states, seven Canadian provinces, Australia, Germany, South Africa and Mexico over the years.

This year, his high-selling weanling went to the renowned 6666 Ranch in Texas for $7,500.

The Future Weaver said the low point in sales prices came in 2010 and 2011, but the low point in AQHA breed registrations was 2014, with only about 72,000 foal registrations — less than half the number of registrations in 2006 when 168,000 foals were counted.

The real problem with these numbers is

Havre Daily News/Pam Burke A potential buyer leans forward to examine a sale horse being ridden in the auction ring during the Weaver Quarter Horses production sale Sept. 19 at the Montana Expo Park in Great Falls. ranch and for selling, but he also had a notion to have a larger breeding operation and a production sale.

A few decades ago, he said, he spent two years traveling to production sales to study how they worked and what elements helped make them successful — while also buying horses to build up his herd. He also saw Ted and Barb Crowley and their daughter Una buying horses at the same sales.

When he held his first production sale 20 years ago, he invited the Crowleys to sell some horses on consignment, that was the year then teen-aged Una Crowley sold her first Treasure State Quarter Horses foals.

After she and Todd Ford married, he learned the business and is now the person who halter breaks all their foals and starts the 2-year-olds under saddle.

Todd Ford said he attributes being able to keep their horses out on pasture at the ranch and do all their own work to helping them stay in business through the lean years. That not only cut down on their expenses but also helped them produce the hardy horses their customers wanted to buy.

Weaver agreed that the access to land

was a big factor in cutting expenses, but he said he had always kept his eye on the marketing aspect.

“People don’t understand the marketing,” he said. “… I always say, know who you’re going to sell to, have a marketing plan. If you’re going to raise these horses, you’ve got to sell them. Know who’s going to buy them and who’s going to be interested in them.”

He said that while he learned a lot before and after starting his production sale, he also got a lot of advice from an old-timer in the horse industry, including to spend 10 percent of gross income on advertising.

“That’s a lot,” Weaver said, but it has paid off.

Successful marketing also includes: starting off with good horses, having that marketing plan, bringing in a guest consignor with the same kind of horses and keeping in touch with buyers to learn which crosses are working and which aren’t, and making right any problens, he said.

Sellers have to make good on sales, he added, because “one bad horse deal can

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already higher than in 2014.

“I’m not sure that it’s coming up a lot,” Weaver said. “It’s bottomed and it’s kind of slowly starting to come back.”

At the Sept. 19 Weaver Quarter Horses production sale at Montana Expo Park in Great Falls, though, the Weavers averaged almost $1,000 more per weanling than they got last year, he said, and his high-selling broke horse went for $15,750 — a high bid he hadn’t seen for a while, despite that broke horses held their price well through the lean years.

Big Horse Country Jann Parker, co-manager of Horse Sales at Billings Livestock Auction, agreed with Weaver on the consistently high value of broke horses, and Montana-style horses in particular.

“I think we are really blessed to live in Montana where people still use horses daily, and they use them both to ranch with and for recreational things,” Parker said. “... As a result of that, I think Billings, or Montana, is known for that. We’re known for ranching and good livestock.

Parker added that Billing Livestock, with its ready supply of horses from Montana and surrounding agriculture states, is the largest horse sale venue in the U.S., with monthly consignment auctions seeing several hundred broke and unbroke horses sold across the country and into Canada.

“The good saddle horses are selling well.

They’re hard to find, the good, broke, honest saddle horses; there’s a big demand for them,” Weaver said, adding that “a lot of

FARM & RANCH people like to buy those horses that have been raised in the rough pastures.”

Weaver’s foals are born and raised in Bear Paw Mountain pastures, growing up hardy and wisened, and the riding horses he sells are broke at home and used to work cattle and perform other ranch duties. This is true for the foals and horses raised and trained by Una Crowley Ford and Todd Ford of Treasure State Quarter Horses, another Bear Paw breeding operation which has been a guest consignor in the Weaver production sale since the first one 20 years ago.

But popularity isn’t just about location.

Athletes with a Brain Weaver and the Fords said that they have concentrated more in the last 10 years on producing horses with good minds as well as athleticism because that’s what the market needs — as well as what they want to ride themselves.

On one end of the spectrum, riders don't want to put up with bronc-y horses anymore, but the other end of the issue is that the horses have to be more than just a pretty face.

The number of small horse shows around the state seems to be diminishing, and even the MQHA horse show numbers are down, Weaver said.

Everyone interviewed, though, agreed that speed events like barrel racing and team roping are still gaining in popularity, and this plays into what Weaver and Treasure State have been working to breed all along: ranch and performance horses.

“Most people nowadays are more week-

end people, especially when you look at the performance part of it,” Todd Ford said.

“They’re not riding (the horses) up and down hills and using them hard every day. A lot of them are arena-type horses, so they’re not really getting worked that much, so you have to put a horse out there that you can do that with. You can give them a week off, jump back on them and still have the same horse in a week up here (in its mind) and it’s not bucking people off.”

“The horse industry itself, the performance horse industry, has opened that up for the people that have to have a full-time, 40-hour a week job to still be able to go on the weekend,” Una Crowley Ford said, “But it’s really, really hard to have a full-time job, be a mom, whatever else they’re doing in their life and still be able to ride that horse every single day to get to that weekend spot.”

That’s where the breeder comes in, to breed that type of horse — whether for ranch, pleasure or sport riding — that is mentally ready to work and physically able to perform.

Over the years, the Fords have found that, for pleasure and ranch riders, the color of the horse, the flashiness, plays a little bit of a factor in the selling price, but the purely performance horse people are looking for that four- to five-tenths of a second edge on their competitors, and they know their bloodlines.

“I certainly don’t want to insult the pleasure and working people that they’re color blind because I don’t think that’s the case,” Todd Ford said, but “you start getting into some of these people who are trying to pick

www.havredailynews.com up a half a second or a tenth of second to be more competitive — whether they’re roping or running barrels or doing whatever they’re doing — I think they would jump on a mule if they thought it would get them to that level.”

This is understandable, Ford added, because those competitors have a lot of money invested, counting on the promise that the speed and precision come right when needed at the competition.

Parker, who once wrote an editorial about “the plain brown wrapper”-type horse has seen this phenomenon at her auctions as well. She said the key to selling that notflashy-looking horse is to have the opportunity to show potential buyers what the horse can do, and they will stay at an auction until midnight for a chance to bid on a horse that can perform.

Having proven performance bloodlines helps, too. The Fords’ highest averaging weanling sales this year were from those by their speed-performance stallion Frenchmans Shake Em that has proven bloodlines from his mare and sire lines.

Marketing Fortunately, the physical and mental qualities that make a good ranch horse, make a good competition horse, with the speed factor amped up a bit.

This is the type of horse Weaver and the Fords work to produce and sell to their customers.

Weaver said he had always kept six or seven broodmares to produce horses for the

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Montana looks like a good place to be in the horse business Pam Burke community@havredailynews.com Every facet of the horse industry took hits in 2007 and 2008, changing the business of horse breeding forever, but 2015 seems, finally, to be a year of rebuilding — and Montana looks like a good place to be in the horse business.

Whether horse owners and breeders agreed with Congress’ 2006 decision to no longer fund inspectors at horse processing plants, that legislation had a fundamental impact on the horse industry in the U.S. After the last plant closed in 2007, owners no longer had this option for return on their investment, even if a horse was no longer useable for any of a variety of reasons.

This became more important in 2008 when the economy crashed worldwide.

In addition to these hardships, drought hit the southern half of the U.S., causing both a loss of income and a loss of feed production.

Local, state, federal and tribal representatives across the country were reporting higher — and in some areas financially debilitating — numbers of abused, neglected and abandoned horses, and the horse industry lost both breeders and buyers at such high numbers that the full impact of the loss won’t be felt until a future date.

“The backyard breeders, we just don’t have them,” said Stan Weaver, an American

Havre Daily News/Pam Burke While Todd Ford, co-owner of Treasure State Quarter Horses and guest consignor, rides a broke 2-year-old through the Weaver Quarter Horses 20th annual production sale Sept. 19 in Great Falls, bid spotters watch for and take bids from the crowd as well as online and phone-in bidders.

Quarter Horse breeder outside of Big Sandy. “… All at once we lost our processing plants and we didn’t have an outlet — no salvage value for our horses — and then the economy and everything. All those people were getting out.”

Weaver is also on the Board of Directors for the Montana Quarter Horse Association and on the Executive Committee for the American Quarter Horse Association, which oversees registration and promotion of the quarter horse breed in 82 countries.

Weaver and his wife, Nancy, who takes care of their advertising, maintain a herd of 70 to 80 broodmares and six stallions — a significant horse production operation for any horse breed, even one as popular nationally and internationally as the quarter horse.

He said he’s seeing a turnaround in horse population numbers and prices through his own production sale and statistics with the AQHA, which is by far the most popular breed in the U.S. A 2005 report by the American Horse Council says the AQHA, almost consistently, registers more foals annually than do the next eight top U.S. popular breeds combined.

He said the number of breedings reported to AQHA in 2014 was up from 2013, which had been the lowest in decades, and so far in 2015 the number of new registrations is

n Continued on page 3

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going to come in five or six years, he said, because the market will still be demanding good, broke, solid working horses, as it has all along, bot those take time to produce: almost a year of gestation after breeding, another two years to mature enough to start under saddle and at least another two years of ranch work to solidify the horse's training and experience.

Right now, people are buying up the horses that were born before 2014, but the problem will catch up to buyers eventually, Weaver said.

While this will be hard on buyers, it does set the seller in a good position for the foreseeable future, a fact that wasn’t lost on the Fords.

“I remember specifically Una and I talking — and I think that was three or four years ago when that decline (in prices) happened — and I said ‘You know if we can just ride out these next few years and get past them, then we should be in pretty good shape because the number of people that want horses actually is more than the number raised,’” Todd Ford said.

These two horse breeding operations in north-central Montana are set well for the coming demand, with their years of experience and proven bloodlines already producing the horses the horse market wants.

“As a breeder you want to improve, you hope that every generation is better than the last,” Weaver said. “I mean that’s part of the livestock business, that’s what you try to do.”

Havre Daily News/Pam Burke A young buyer surveys a weanling purchased from Weaver Quarter Horses at their 20th annual production sale.

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