Julie Turner-Crawford – Thankful for farmers

Benton County Sale Barn, Inc.

Across the Fence

By Julie Turner-Crawford Bill and I didn’t hit the road this year for Thanksgiving because of the pandemic, so the day was a little different, but as festive as possible. There was food, football and naps involved. We missed not seeing family, but we would rather be safe than sorry with this COVID-19 virus. The pandemic might change how I celebrated Thanksgiving, but it doesn’t mean I am any less thankful. In 2020, my family has continued to grow with new babies, and there will be yet another one in early 2021. That means the Christmas list keeps growing, but that’s OK. I’m hopeful we Julie Turner-Crawford is a native of Dallas County, Mo., where she grew up on her family’s farm. She is a graduate of Missouri State University. To contact Julie, call 1-866-532-1960 will get to spend a little time with all of the kids for Christ- or by email at editor@mas, but it’s a wait-and-see game at this point. ozarksfn.com.

I’m thankful for that cantankerous husband of mine. We drive each other up the wall most days, give each other a hard time and get snippy with one another, but at the end of the day, he still calls me Babe and I still call him Honey. He’s rough around the edges, but he’s a softy.

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Desserts Chocolate Rolls Submitted by: Shawnette Earwood, Western Grove, Ark.

Ingredients:

Filling:

• 1 C sugar • 1/4 C cocoa • 1/3 C butter, melted • 1 small can Eagle brand dessert maker • 1 tsp vanilla

Crust:

• 2 C plain flour • 1 tsp salt • 3/4 C Crisco • Water

Directions: Mix the ingredients for the filling, only mix in enough of the Eagle brand dessert maker to thin the batter to make it easy to spread. It should not be runny. When mixed, set aside. To make the crust, mix the flour and salt, then cut in the shortening. Add just enough cool water to mix. Take a portion of the dough and roll out on a floured surface as you would a pie crust. Spread the filling/batter equally over the dough within an inch of the edge. Roll up and seal the edges. Place on a cookie sheet. Repeat with remaining ingredients. Bake at 375 degrees until the rolls start to brown, remove, cool and cut in desired lengths. Note: I like to brush the top of the rolls with melted butter.

Know a Good Recipe? Send in your favorite recipe to share with our readers. Mail them to: PO Box 1514, Lebanon, MO 65536; fax them to: 417-532-4721; or email them to: editor@ozarksfn.com

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Across the Fence

Continued from Previous Page

I’m thankful my dad is still getting around and doing what he wants to do. I get upset with his stubbornness, but I guess he’s entitled to it. Unlike some families, the pandemic allows me to see him a little more. He comes over for supper every other Sunday, and I think he’s thankful I have conquered some of my cooking “issues.” However, at least one Sunday meal consisted of a bucket of extra crispy chicken made with 11 herbs and spices. I regret nothing; it was delicious, and clean up was a breeze.

I’m thankful for the farmers who make life a little easier for us every day, not just on Thanksgiving. Think about how many farmers are needed to provide consumers with a single meal. For example, there’s typically a dairy farmer (milk, butter, cream or other dairy products), a livestock producer (beef, pork, lamb or chevon/goat), a grain farmer (wheat, corn, soybeans, canola, sunflower or wheat), a produce/fruit/citrus grower (oranges, tomatoes, squash, cucumbers, lettuce, cranberries, etc.) and poultry producer (eggs, chicken and turkey) involved. You might

Life Is Simple Continued from Page 3

this turned out to be the first wedding I have ever attended, where I had stepped in a fresh cow pie at the conclusion of the ceremony.

Hard-working, rural folks aren’t usually portrayed as passionate and romantic people. And, truly, most of us have difficulty, in publicly expressing affection and other touchy-feely emotions, even though this wedding proved otherwise. As both the bride and groom whispered, “I love you,” to each other not know their faces or their names, but they, and their farms, are a part of your daily routine. They might not be able to leap tall buildings in a single bound, but farmers and ranchers of all types are unsung heroes and keep the world fed and clothed.

As you look around your Thanksgiving table this year, be thankful you are a part of an industry that has persevered and evolved since 10,000 BC with the onset of the Agricultural Revolution. I can’t think of a single city person who can say that about their career choice.

We here at Ozarks Farm & Neighbor hope you had a Happy Thanksgiving. We are

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thankful for you. as they embraced, I couldn’t help but think of a recent story I heard about another neighbor.

The elderly couple have been married for… well…forever, and the wife, late one evening, while obviously in a rather pensive mood, quietly stated to her husband of many years, “Honey, you never tell me that you love me anymore.”

Thoughtfully, he replied, “I told you that I loved you on the day we got married. If anything changes, I’ll let you know.”

OKLAHOMA AG FACTS

4 Oklahoma ranks second in the nation in the production of winter wheat, fifth in the production of pecans, first in the production of rye, fifth in the production of grain sorghum, sixth in peanuts, 22nd in peaches and 15th in watermelons. 4 Oklahoma ranks fifth in the nation in cattle and calf production, 10th in hogs production and 26th in broiler production. 4 Oklahoma beef cattle, hogs and sheep produce 3.22 billion pounds of meat per year. 4 Oklahoma poultry produce 933 million eggs per year.