Food & Fodder

RANCH FOOD & FODDER by Deanna Dickinson McCall

It is a new year, and hope springs eternal for us. Hopes and prayers for more snow and rain, for the water table to somehow get back to where it should be. Hopes that the government might actually see things from our perspective. Hope for a great grass year, and a great market. Hopes and prayers will always be a big part of anyone making their living in agriculture. Without faith we won’t make it long.

Some of us may be fortunate enough to live in a rural area where old-fashioned New Year’s celebrations take place. The old ranch dance and covered dish event where kids finally give in to sleep swaddled in coats under a bench while their parents take advantage of a rare chance to dance. Celebrating with your neighbors of out with the old and in with the new.

Perhaps the biggest thing about January is the “new” part. An opportunity for new things while we hang on to those good, traditional things. Trying new methods and new products is an opportunity to learn, and to grow. Whether it is trying out a new breed of bull, a new feed or supplement, a new technique or even a new method of keeping books. We won’t know if we don’t try. And we have to continue trying if we are going to keep our businesses thriving.

Many of us make resolutions. We plan on doing things better in the new year every time the calendar rolls around to January 1. On a personal level it may be to eat healthier, exercise more, lose weight, watch less television. On the business end it is more likely to be along the line of getting things done in a timely manner or cutting costs while producing a better product with less time and labor. I think those are things we all would like to do.

No matter what the circumstances are, we usually try to celebrate that a new year has arrived. Sometimes we celebrate that a dismal year is over, with hope that the next one will be better.

The recipe below is about celebrating and about change. It is not what would have been termed as traditional ranch food a few years back. It is a chance to try something new,

FIBERGLASS TANKS

Maintenance, Rust & Worry Free... Livestock & Wildlife Tanks Fresh & Potable Water Tanks Feed & Fertilizer Tanks

AGRICULTURAL PETROLEUM ENVIRONMENTAL CUSTOM

Tanks approved for NRCS Cost Share Program however. Some folks put it on rice. I try to opt for the healthier version of serving stirfried veggies with it.

Honey Walnut Shrimp 1 lb. med. size cleaned deveined shrimp 1 c. water 1 c. granulated sugar 1 c. walnuts

Kosher salt

Freshly ground black pepper 2 large eggs, beaten ½ c. flour ½ c. cornstarch vegetable oil for frying 1/4 c. mayonnaise 2 Tbsp. honey 2 Tbsp. heavy cream or sweetened condensed milk

Bring water and sugar to a boil in a small saucepan. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally for 2 to 3 minutes.

Line a baking sheet with wax paper. Using a slotted spoon remove the walnuts and place them on the baking sheet, spreading them out. Let cool.

Mix mayonnaise, honey, cream or condensed milk together in a small bowl. You can add a dash of lemon juice if you like.

Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and flour/cornstarch in another shallow bowl, mixing the flour and cornstarch. Dip shrimp in eggs, then in flour mixture coating well.

Fry shrimp in about an inch of hot oil til golden brown.

Drain the shrimp, place on serving platter. Pour sauce over and sprinkle the walnuts over the top. ▫