AGMag Mag September 28, 2016
IN THE SPOTLIGHT:
• FINKE DAIRY FARM PAGE 4 • THE MASCHHOFFS PAGE 10 AND MUCH MORE!
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AgMag • The Shoppers Weekly Papers
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September 28, 2016
Dairy Farming In The
Twenty-First Century Finke Dairy Farm Still Has the Human Touch in an Automated Age
A
s you pull down the long, winding rock road leading to the Finke Dairy Farm, just north of Nashville, you come upon a farm full of history. The farm, now in its fifth generation, was originally opened sometime in the late 1800s, and moved to its current location around 1919, shortly after the family began producing dairy. The Finke farm, now cared for by Craig Finke, is leading the way for the future of
By Blake Wilson farming as one of the most automated dairy facilities in the United States. Historically, caring for dairy cattle is an extremely labor intensive job, with many farmers milking two to three times throughout the course of the day, all while still having to find time to tend to the many other needs of the animals such as cleaning the equipment, and performing the various business functions needed to run a farm in today’s world—this all
requires a massive time commitment. Finke’s farm, on the other hand, has the ability to perform some of the most laborious tasks by itself via robots. On November 18, 2013 Craig moved his milking cattle into the new, high-tech facility. Today, the farm is so automated that Craig, along with a few part-time employees are able to care for approximately 115 head of milking cattle, while his mother, Sharon, helps care for the calves.
September 28, 2016
Several times daily the barn will “flush” itself clean by sending a surge of water through the barn to clear the pens of any waste. There are several large bins full of ingredients that automatically mix together a custom blend of feed which is delivered to the cattle by a large robot on a track. And in the middle of the room lies the heart of the operation, a fully robotic milking parlor that the cows can enter as they please. The parlor has a robotic arm, similar to those used in auto manufacturing, which is guided by a laser to milk the cow once it has entered the room. This allows the parlor to run 24/7/365, only shutting down to clean itself three times daily. All of the robots in Finke’s super high-tech barn can be observed from his control center on the upper level of the barn, or through the use of a smartphone app; meaning he can control operations from practically any place on the planet. The high levels of automation allow Craig the ability to care for the small things on the farm, which would traditionally be performed by employees. Craig also has the freedom to spend more time tending to the cows other various needs. It is easy to tell that Craig cares a lot about his cows. The level of care is evident in how happy the cows appear to be. Ultimately, the high-tech dairy operation offers Craig the luxury of spending more time with his family, which includes wife, Tricia, and children, Natalie and Hayden. n
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September 28, 2016
eSSAY ConteSt oPen to ffA MeMBerS
W
hat value do cooperatives provide to today’s farmers? T h at’s t he t he me for GROWMARK’s 2017 Essay Contest open to high school FFA members in Illinois, Iowa, Missouri, and Wisconsin. This marks the 24th year for the pro g r am , sp ons ore d by t he GROWMARK System and FS member cooperatives, in conjunction with state FFA leaders. The contest aims to help young people develop their writing skills, learn about current issues affecting agriculture, and understand the unique role of cooperatives.
Students will explore ways in which cooperatives help farmers remain competitive and describe the value cooperatives provide to modern farms. Essays will be submitted online for the first time this year. The deadline is midnight Oct. 31. Additional program details have been sent to agriculture teachers and are also available online. (http://www.growmark.com/company/Youth-YoungFarmers/Pages/Essay-Contest.aspx) Each state’s winner earns $500 and the winner’s FFA chapter receives $300. Four runners-up per state each win $125. n
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September 28, 2016
FAA DRONE REGULATION BENEFITS AGRICULTURE
h e F e d e r a l Av i a t i o n Administration's rule on the commercial use of unmanned aerial systems, otherwise known as drones, will benefit agriculture in many ways, according to RJ Karney, American Farm Bureau Federation drone policy specialist. The rule went into effect on Aug. 29. "Drones have the potential to provide farmers and ranchers with more timely and detailed scouting information," Karney said. Drones can also help farmers catch problems before they develop into catastrophic issues, which helps optimize yields, minimize the environmental impact and ensure greater efficiency. AFBF is planning a webinar for late September or early October during which farmers, ranchers and state Farm Bureau staff will be able to speak directly with the FAA. And in November, FAA's new regulation and much more will be discussed at the Drone World Expo, a two-day conference that focuses on the latest advancements in the commercial drone industry.
T
Through its partnership with the DWE, Farm Bureau is offering members free registration for the event, which will take place November 15-16, 2016, at the San Jose Convention Center. The conference will feature sessions and case studies addressing the ever-evolving regulatory environment for commercial drone use, as well as the most up-to-date and critical information for professionals using drone technology for agriculture, mapping and surveying, utilities, oil and gas, conservation initiatives, real estate and much
more. Farm Bureau members who are end-users of drone technology qualify for a complimentary full conference pass. Non-end-users will receive free expo passes, which include admission to exhibits, keynotes, Tech Talks, demos and receptions. To register, go to www.droneworldexpo.com/register.asp and use code FBNEWS. For further information about the expo, go to the Drone World Expo website here: http://www. droneworldexpo.com/ n
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September 28, 2016
Progressive Farming. Family Style. The Maschhoffs is one of the United States' largest swine producers.
Dave and Karen (seated) with Julie and Ken Maschhoff
I
By Peggy Johnson
remember as a young girl, my Dad had a pig given to him. My older brothers built a small pen out back near the chicken house where he would root and wallow around in the mud. I thought he was so cute and us kids named him "Charlie." I can remember reaching across the fence and scratching him between his ears and the sounds of his snorts. I thought he was my pet until one day, he just disappeared...
These memories came flooding back when I recently got the opportunity to learn some interesting facts and history on a very large pig farm, the Maschhoffs. Since the owners were out of town that week, I had the pleasure of speaking with their Public Relations Communications Director, Josh Flint. I arrived at our interview appointment and "by chance" (if there is such a thing), Wayne Maschhoff, former owner, just happened to be there that day for lunch. He walked by just as I started to talk with Josh, so I got the opportunity to speak with him also. Wayne filled me in on how the Macshhoffs got started many, many years ago. His ancestors came from Germany in 1851 and bought a farm in Hoyleton, Illinois where they raised hogs and other livestock. In 1939, Wayne's parents, Ben and Frieda (Brinkman) Maschhoff pur-
Ben and Wayne Maschhoff
chased a farm near Carlyle which is where the current Maschhoff farm is now located. It was the former Weinberg Bros. Orchard fruit farm that consisted of 300 acres of fruit trees. Over some time, Ben hired some young local farm boys who used hand saws and sawed off all the limbs on the old and rotten fruit trees. They used dynamite and mules to get all the stumps out. Over several years, they took out over 200 acres of trees where they grew wheat and raised livestock. Wayne says he remembered this as a 6 – 7 year old boy. Wayne married Marlene in 1954. They later had two sons, Dave
September 28, 2016 and Ken, and a daughter Marla. When Wayne and his wife returned from the armed service in 1956 to work on the farm, Wayne's father, Ben gave them five of the ten gilts (young female pigs) he had. He told Wayne if he wanted a male pig, he would have to buy it himself. Wayne laughed as he told me the story, "So I borrowed the money to buy the male pig." That's how the pig farm got started. Wayne began breeding the hogs and his pig farm began to grow larger. In the 1960s a big change took place on Wayne Maschhoff 's farm. He built buildings where he put all his hogs indoors. There he could keep them more comfortable in a climate controlled environment. Not only that, but now they could gather the manure and use it on the crops as fertilizer instead of it running off into the creeks. In 1979, Wayne's sons Dave and Ken came back from college and the service to work on the farm. In 1996 they began to partner with other local family farmers who would care for their pigs and use the manure for crops. The Maschhoffs paid these
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Wayne Maschhoff farmers to take care of their pigs but provided all the food, medication and veterinary needs. It was interesting to know that after only three weeks, the piglets, who weigh only 12 lbs, are shipped from the starting facilities to the finishing facilities (the family farms) where they are raised and cared for until they reach their market weight of approximately 275 lbs. I was quite surprised that the average time from birth to market is only about 6 months. In 1992, Wayne and Marlene gave ownership to their sons, Dave and Ken. Since then the Maschoffs continue to grow. What started out as five gilts and one male hog has turned
into a huge business that puts food on our tables every day. Today the Maschhoffs have operations in nine different states, have over 550 family farms and own over 220,000 pigs. They are one of the largest pig farms in the United States. I asked Josh and Wayne what it took to become a partner of the Maschhoffs. "The first thing we need to know is that they have the land to use the manure." Josh told me. "If they have no livestock or know nothing about it, it's okay! We have production managers that help you the first year if you have no prior knowledge. We also have veterinarians located throughout the finishing
facilities to help our family farmers." As a matter of fact, Wayne's granddaughter, Dr. Amy Maschhoff is a local vet. I was a little disappointed that I didn't get to meet the current owners, Dave, Ken, Julie and Karen, but I was grateful to "by chance" meet one of the biggest parts of the Maschhoff history, Wayne. I was also grateful for Josh taking time out of his busy schedule to meet with me. Thinking back to my childhood, even though I didn't want to admit it, I knew that all that bacon and ham that my five brothers, two sisters and I got to enjoy for the next few months had something to do with our disappearing Charlie. J
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AgMag • The Shoppers Weekly Papers
September 28, 2016
Industry Groups Ask High Court To Review Clean Water Rule Appeal Venue
O
rganizations seeking to vacate the Environmental Protection Agency's and U.S. Army Corps of Engineers' expansive "waters of the U.S." rule are asking the U.S. Supreme Court to review whether the 6th Circuit Court is the appropriate court to hear challenges to the rule. The 6th Circuit earlier dismissed arguments that legal challenges to the
rule should be brought first in federal district court and not courts of appeal. "This petition to the Supreme Court is not related to the merits of our case and we are confident that eventually the 6th Circuit and the Supreme Court will agree that the rule is unlawful," said Ellen Steen, General Counsel of the American Farm Bureau Federation. "The petition was filed because the jurisdiction question is one that repeatedly arises in challenges to Clean Water Act actions. The time is ripe for the Supreme Court to resolve confusion among lower courts as to where jurisdiction lies, so that the
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HiGH Court (Continued from page 12)
American Farm Bureau Federation and others can stop wasting time and resources arguing with the federal government over where to file these important legal challenges." Federal courts of appeals are divided on how to interpret a provision of the Clean Water Act mandating that certain types of legal challenges be filed directly to courts of appeals. When pressed to decide this question, the 3-judge panel of the 6th Circuit issued three separate opinions with only a single judge concluding that jurisdiction was lawfully in that court, making this question ripe for clarification by the Supreme Court. n
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By Carla Chesnek bots to simulate how bees On June 15, Taryn Chesnek, collect pollen. To address the teen teacher, and Jefferson shortage of honeybee habitats, County 4-H Program the participants made “flower Coordinator Carla Chesnek bombs” from clay, potting soil presented the Honeybee and wild flower seeds to “toss” Challenge to 59 4-H Southern into vacant lots or bare ditchRegion Camp participants at es. During a rainstorm, the Du Bois Center. This interacclay dissolves and the flower tive activity challenged young seeds begin to germinate, crepeople to apply critical thinkating foraging areas for honing and STEM skills to a realeybees. world agricultural challenge. On June 16, teen teachThe youth explored honey er Hailey Tolley presented bee habitats in various ecosysthe program to 3rd and 4th tems, learned the important grade students at J.L. Buford’s role of honeybees in agriculSummer School program. ture and food production, The 14 students enjoyed the discussed the threats to honprogram. “This lesson is really eybee habitats, and explored cool,” commented one particibest practices for preserving pant. The teacher agreed that and maintaining honey bee the group would also “make habitats. the ‘flower bombs’ as a culmiParticipants erected forage nation of this activity.” routes and designed bristleLocally Owned & Operated
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September 28, 2016
LET’S TALK ABOUT
CHEMICALS By Andrew Bowman
I
’m 30 years old, but I’ve already had a lifetime’s experience as a farmer. As a fifth-generation Illinois farmer, I grew up on my family’s acreage and now care for it with a long-term perspective that respects previous generations while keeping an eye on the next. I’m a farmer. But I’m also a father. As I’m growing crops, my family is the standard I weigh everything against. If it’s not good enough for my wife and 3-year-old son, then it isn’t good enough to be on your table either. When I use agricultural chemicals, I’m using products that are approved by the FDA, the USDA, and EPA. I follow strict guidelines — to the letter. For instance, a pesticide I’ve used to control
insects only requires about a soda can full over an area the size of a football field. It’s very diluted – we might spray 20 gallons over an acre, but only 15 ounces of that is actual chemical. At such low rates, most of what we apply starts breaking down almost immediately. They are designed to not persist in the soil beyond its intended use; I can walk through that field just 72 hours later. I hope every homeowner treating their lawn reads the directions and follows them as closely as I do. We don’t have city water. We have our own well, which is about 100 yards from a field. This is just anecdotal, but I’ve noticed that people around here are every bit
as healthy as people who live in the city. Maybe healthier – despite being right next to where these chemicals are applied. If people choose to buy organic crops, I don’t have a problem with that at all – I’ve looked into organic farming myself. Shoppers may have religious reasons, or a preference for certain practices, and that’s just fine. There’s room in American agriculture for every kind of farm. People vote with their wallets, the shopping cart is their ballot. The thing is, I want to let them know that we produce a safe, wholesome, nutritious harvest. I’m happy to have them select whatever they want to buy, but I don’t like to think they’re motivated by fear.
September 28, 2016
AgMag • The Shoppers Weekly Papers
Instead, think of the family that might be standing beside a farmer. They set a pretty high standard for safe, nutritious food that will be on their own tables, and your family can expect just the same. Andrew is a fifth generation Illinois farmer. He and his wife Karlie have one son, Ryker, and farm with Andrew’s parents, Lynn and Sally Bowman, in addition to serving farmers through insurance and consulting enterprises. n
"the way i look at it, i’m not the owner of this farm– i’m the steward. owners have rights; stewards have responsibilities."
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A tradition of
learning, winning It's an Austin family tradition. Adrian Austin won the Illinois 4-H State Livestock Judging Contest on June 20 in Urbana. Winning judging contests is a way of life for her Marion County family, but don’t think it comes easily; it’s an honor earned through constant practice and research to improve their skills. Her older brother, Kane, just completed his college judging career at Kansas State. Kane won his own share of national titles and, like Adrian, represented Illinois at the national livestock judging contest. Their father, Steve, has
coached several 4-H teams to national titles. A Marion County 4-H alum, he has served as the Marion County livestock judging coach and 4-H club leader since 2004. Steve is currently livestock specialist with University of Kentucky Extension and coach of its state 4-H team. Not to be outdone, Holly, Kane and Adrian’s mother, comes from a judging background and was on the Western Illinois University college livestock judging team. “It’s a passion,” said University of Illinois Extension 4-H Program
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Coordinator Marilyn Thompson, “and it shows in the way they practice, mentor and compete.” After Thanksgiving meal, instead of playing cards or board games, the Austin family holds a fiercely competitive judging contest, Thompson said. Adrian will be a freshman at Lincoln Land College and a member of its livestock judging team. Her win this week isn’t the first time she’s stood at the front of the line. She has already won the state contest junior division in previous years. Two years ago, she won the National 4-H Livestock Judging Contest held at the American Royal in Kansas City. Adrian is more than a livestock judge; she’s one of 20 young people on the State 4-H Livestock Ambassador Team where she works passionately promoting the value of Illinois agriculture and safe
Adrian Austin – 1st Place Livestock Judging
food production. Livestock judging is more than just selecting what animal looks best in the ring. In livestock judging, youth must rank four animals from best to worst based on their physical traits, such as bone Continued on page 22
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tradition
Clinton County 4-H celebrates Dairy Month
Continued from page 20
structure and mobility; their performance data, such as growth rate or calving ease; and their potential profitability. Their ranking is compared to the official placing to determine part of their score. In addition, youth must remember specific characteristics of each animal presented and respond to random questions about each animal, such as which was the bolderribbed, stouter-made heifer. 4-H members not only have to know the right answer; they have to remember it long after the class leaves the ring. Older members must then provide reasons for their selections orally to a panel of judges and defend their placings in the class. “Livestock judging teaches decision making and public
September 28, 2016
By Cheryl Timmerman
Lizzie Schaffer – 5th Place Livestock Judging
speaking,” said Dan Jennings, U of I Extension animal science educator. “It forces youth to quickly recall facts, make a choice based on what they know and what they see, and then defend that choice to industry leaders.” Austin also took first place in the beef and swine divisions. Marion County 4-H member Lizzie Schafer took fifth place in the individual junior division. n
CATTLE AUCTION
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here was plenty of outdoor fun at the 3rd Annual Dairy Days on June 12 at St. Rose Park, hosted by the St. Rose Clover Crew and the Germantown Clovers & Cloverettes. Dairy Days offered a great way to cool down on a hot June Day. Guests who brought a nonperishable food item for the St. Vincent de Paul Food Pantry received a free ice cream product compliments of Prairie Farms. The St. Louis Dairy Association provided information and fun for all the families. Over 200 people enjoyed lunch, free cheese samples,
children’s games, cow milking, and a petting zoo with calves, all while learning the importance of dairy. Many of the youth participated in the Young Farmer’s pedal tractor pull sponsored by the Farm Bureau. Those who were too young to pedal cooled off on a barrel train ride. The day was full of fun and laughter learning about milk, cheese, and yogurt, as well as the important role dairy farmers play in what we eat. This annual event brings together two great clubs that work together to provide their community a great family day. n
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September 28, 2016
IT COULD ONLY BE
FRESHER IF YOU PICKED IT YOURSELF
By Ruth Zeldenrustt
W
e grow veggies, lots and lots of fresh veggies. Our family sells at eight farmers markets every week, plus direct from our home farm stand and to Mariano’s for their store in Frankfort. Our selling season starts in early spring with flowers, transitions into fresh produce in the summer months and finishes right before Thanksgiving with the last of the fall harvest. We grow a wide variety of produce, including zucchini, pickles, beets, onions, kale, tomatoes, jalapenos, squash and pumpkins. Questions about what we grow and how we grow it have always been part of our conversations at the markets. But lately, we’re getting one question more than others: “Is this organic?” When the answer is no, unfortunately
most people don’t stick around long enough to understand why. It’s frustrating. When they do ask more questions it’s usually on one topic – chemicals, or the idea of using anything not natural. Let’s break it down and I’ll share what I do use. Chemicals fall into two main buckets – pesticides, which include herbicides (to kill weeds) and insecticides (to kill bugs), and fertilizers that help the plants grow. I hardly use any of either. For weeds, old-fashioned human labor does the job. We cultivate (think of a garden hoe, but larger) to get the majority of the weeds, and hand-weeding takes care of the rest. For bugs, I’d rather not use any pesticides if I don’t have to, and most times I don’t. I walk the fields every
morning, usually about 5:15 a.m., to see what’s ready to be picked, what’s a few days away and if there’s anything going on that needs my attention. I catch things early. Like if I see white moths on the cabbage. A lifetime of experience tells me I have to get in there and get after them quickly because if I don’t, the moths lay eggs, eggs turn into worms and the worms poop. And no one wants to eat that, including me. To kill the moths, I use Bt, short for Bacillus thuringiensis, directly on the plants. Bt is a naturally occurring bacterium that causes the pests to die after they ingest it. It’s an allowable pesticide for organic farms. It’s also the bacterium that is inserted directly into some varieties of field corn seed to prevent rootworms from dam-
September 28, 2016
AgMag • The Shoppers Weekly Papers
aging that crop. There’s also limited amounts of fertilizer used. I test the soil to see what nutrients it needs. Rotating the crops (changing what is grown every year) and planting crowder peas that are not picked but instead are tilled back into the soil adds nitrogen that other crops have taken from the soil. I supplement with a small amount of the “bag” kind of fertilizer – the same that you’d get at the garden store – only when needed. It’s this attention to detail that allows me to say unequivocally, the produce we grow and sell is not only safe, it’s delicious, nutritious and you’re missing out if you pass it over simply because it doesn’t have a certain label. Find us at a local market or visit us at www.zeldenrustfarmmarket. com, you’ll be supporting another local Illinois farm family.
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www.zeldenrustfarmmarket.com Ruth Zeldenrust and her family can be found throughout the summer and fall at farmers markets in the Chicagoland area. As the thirdgeneration farmer on the home farm, she does things much the same as her dad and grandfather did. Her
garden is what you would call “supersized:” She farms just over 30 acres of vegetables along with greenhouse-grown flowers and nursery stock. The farm’s remaining 50 acres are corn and soybeans. n
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AgMag • The Shoppers Weekly Papers
EPA
"This was an unwarranted invasion of personal privacy by a federal agency in violation of law," said AFBF General Counsel Ellen Steen.
VIOLATED PERSONAL PRIVACY OF
FARMERS, RANCHERS
T
he Environmental Protection Agency has violated the personal privacy of tens of thousands of farmers and ranchers, according to a unanimous ruling issued by the United States Court of Appeals
September 28, 2016
for the Eighth Circuit. The ruling in American Farm Bureau Federation and National Pork Producers Council vs. EPA concerned the federal agency's 2013 release to three environmental groups
of a vast compilation of spreadsheets containing personal information about farmers and ranchers who raise livestock and poultry in 29 states. The case also related to similar personal information from farmers and ranchers in six additional states that had yet to be released. The information included the names of farmers, ranchers and sometimes other family members, home addresses, GPS coordinates, telephone numbers and emails. EPA claimed that it was required to disclose the information
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September 28, 2016
AgMag • The Shoppers Weekly Papers
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under the Freedom of Information Act (FOIA). "This was an unwarranted invasion of personal privacy by a federal agency in violation of law," said AFBF General Counsel Ellen Steen. "The court's decision is a vindication of the right of farm families to control their own personal information. Farmers and ranchers have a strong privacy interest in their personal information, including their home address, even when they live and work on the farm." Farm families usually live on the farm and the court took note that EPA's disclosures in this case could facilitate unwanted contact and harassment of farmers and ranchers by the FOIA requestors and others. According to Steen, "this case assures us that individuals still have a privacy interest in their personal information. The fact that government agencies
may have that information and even store it on the Internet does not eliminate the individual's privacy interest." According to the court, "EPA's release of the complete set of data on a silver platter, so to speak, basically hands to the requesters a comprehensive database of their own, whatever their motives might be."
"EPA now has to 'recall' all of the personal information it unlawfully released, but unfortunately that information has now been in the hands of the FOIA requestors for three years, and many feel that the damage is done," Steen said. "AFBF will continue to work to ensure that personal information about farmers and ranchers is not disclosed by EPA." n
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AgMag • The Shoppers Weekly Papers
September 28, 2016
CENTRALIA FFA CLUB:
MORE THAN JUST FARMING
Centralia FFA Club members Brianna Haltenhoff, Aaron Jones, Madi Cole, Vice President Jordan Williams, Mindee Holsapple, Sentinel Daniel Gillmore, and Rachel Nebauer are like one big happy family at the Section 21 Horse Judging at King City Saddle Club in Mt. Vernon, IL.
M
ost people think of farming when they hear the acronym "FFA." The letters stand for Future Farmers of America and often evoke images of old fashioned farmers in bib overalls. But today's FFA Club members are interested in more than just farming in the traditional sense. FFA is an extracurricular student organization for those interested in agriculture and leadership.
By Cindy Goodnight The organization's mission statement says, "FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education." Agriculture has branched out into endless career choices, and FFA is an invaluable resource for young people who want to investigate those choices.
Centralia FFA President Cody bevil and Centralia FFA member Victoria Phillips display the State Degrees they received at the State Convention last June. State FFA Associations recognize their top members with a State FFA Degree.
Centralia FFA Chapter Vice President Jordan Williams says, "Most people think agriculture is farming, but there's a lot more to it. There is technology, business, law." Jordan plans to study agricultural law because he wants to represent farmers, helping settle land and seed disputes. Centralia FFA Club Sentinel Daniel Gillmore plans to study business and Centralia FFA
Club member Aaron Jones is interested in technology. Many of the FFA students are not involved in farming or agriculture before they join the Club, nor do they plan to have a career in agriculture. Daniel said, "I saw people in the club and thought it was fun." He was not the only student who shared that it was the encouragement of friends already involved in club activities
Centralia FFA 2016-2017 Senior officers (L to r): President Cody bevil, Vice President Jordan Williams, Sentinel Daniel Gillmore.
September 28, 2016 that caused them to join. Aaron is a senior this year and has just recently joined the club. He said, "Looking at what the club members were doing, I was motivated to join." Aaron's first FFA trip was to the Section 21 Horse Judging at King City Saddle Club in Mt. Vernon, IL on September 2, 2016, where students judged horses belonging to various families. Aaron, formerly of Chicago, said that FFA is very helpful to him. "I am learning a lot about agriculture and rural life." He went on to say, "It lets me know what I can do in the future." He said he is learning how to raise a garden and will now be able to teach others what he knows. He plans to pass it on. And that is part of what FFA is about. The FFA motto gives members 12 short
AgMag • The Shoppers Weekly Papers
29
Mt. Vernon FFA member Shaylee Clinton, Centralia FFA Vice President Jordan Williams and Centralia FFA Sentinel Daniel Gillmore volunteer in the community during a buchheit buddy event held at Centralia buchheit this past summer. the students helped kids build bird feeders. Shaylee and Jordan work together at the Sectional level where Shaylee serves as Section 21 Vice President and Jordan serves as Section 21 Sentinel.
words to live by as they experience the opportunities in the organization: Learning to Do, Doing to Learn, Earning to Live, Living to Serve. These young people are learning important life lessons. Jordan mentioned service to the community
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several times and stated that "We just want to get out into the community and do what we can to help." Jordan, Aaron and Daniel expressed great admiration and respect for their advisor, Meghan English of the Centralia
High School Faculty saying she is very dedicated to the Club. Jordan said, "Without her we would not be a group. And I would not be as far as I am in FFA." Jordan went on to say of the FFA Club, "It's the best 15 bucks I've ever spent!" n
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30
Country Cooking AgMag • The Shoppers Weekly Papers
On the Farm
September 28, 2016
BY LIZZIE FENTON
t he days start early, and during the winter months the days start in the dark. The livestock will be fed, the cows milked, the eggs gathered. There's harvesting, planting, fences to be mended, barns to be cleaned, gardens to tend and canning to do. The work is never done. All this starts before the rest of the world gets out of bed. By mealtime the farm family is ready for a large breakfast or any meal. Omelets prepared from freshly gathered eggs are a favorite dish. Several kinds of pancakes are also prepared along with bacon or a locally cured ham. And let's not forget homemade biscuits and gravy. Even though over the years farming has changed to some degree, it is still hard work outside as well as in the kitchen. Some of my favorite food was inspired by my days in the farming community. From a walk back to the orchard before it opened for apples for fresh apple pie to homemade biscuits and gravy, some of my favorite recipes from the farm kitchen to your kitchen are included here.
Sausage Gravy On Biscuits MAKES 4 – 6 SERVINGS
Ingredients: 1 lb. sage-flavored bulk sausage, as lean as possible 2 T. finely minced onion 6 T. all-purpose flour 1 quart milk 1/4 tsp. grated nutmeg, rounded
1/4 tsp. poultry seasoning, rounded Dash of Worcestershire sauce Dash of Tabasco 18 large hot baking powder biscuits
Directions: Crumble the sausage into a large saucepan, and saute over medium-low heat, breaking the meat into small pieces while it cooks; do not allow it to brown or get crisp. When meat is about three-quarters cooked, add the onion and cook until the onion is transparent. Drain off all but 2 T. of the meat drippings-you don't have to be too precise about this. Stir in the flour with a whisk, and cook over medium-low heat for 6 to 7 minutes, or until the flour turns golden and bubbles up. Pour in the milk all at once, and add the seasonings. Cook and whisk until the mixture thickens. Place at least 3 biscuit halves on each plate and top with sausage gravy.
Baking Powder Biscuits MAKES 30 BISCUITS
Ingredients: 6 cups all-purpose flour 1/2 cup instant nonfat dry milk powder 1/4 cup baking powder 1/4 cup sugar 2 tsp. salt
2 tsp. cream of tartar 1 cup cold lard, cut into chunks 1 cup (2 sticks) cold butter, cut into chunks 1¾ cups buttermilk, approx.
Directions: Preheat oven to 400°F. In a very large bowl, combine all the ingredients except the shortenings and buttermilk. With a pastry blender, cut in shortenings until mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. With a fork, quickly and lightly combine the ingredients. Not all of the flour will be incorporated at this point. Turn the dough out onto a well-floured pastry cloth or board and, with floured hands, knead it 8 to 10 turns until smooth. Roll out to about 3/4" thick. Use a 2½" biscuit cutter to cut the dough, and prick each biscuit 3 times with a fork. At this point, either bake or freeze the biscuits. If using immediately, place about 2 inches apart on oiled cookie sheets and bake for 13 to 15 minutes or until golden brown. To freeze, place unbaked biscuits on sheets in freezer. When hard, transfer to plastic bags. To serve, remove as many biscuits as needed, and bake frozen on oiled cookie sheets in a 400°F. oven for 15 to 18 minutes.
Swiss Meatloaf MAKES 6 SERVINGS
Ingredients: 1 egg 1/2 cup evaporated milk 1 tsp. rubbed sage 1 tsp. salt 1/2 tsp. black pepper 1½ lbs. lean ground beef
1 cup cracker crumbs (round buttery type, approx. 24) 3/4 cup grated Swiss cheese 1/4 cup finely chopped onion 2-3 strips bacon, cut in 1" pieces
Directions: Preheat oven to 350°F. Beat the egg in a large bowl. Add evaporated milk, sage, salt, and pepper, and mix. Add beef, crumbs, 1/2 cup of the cheese, and the onion; blend. Form into a loaf and place in a 2-quart rectangular baking dish. Arrange bacon pieces on top of the loaf. Bake for 40 minutes. Sprinkle remaining 1/4 cup cheese on top and bake 10 minutes.
September 28, 2016
AgMag • The Shoppers Weekly Papers
German Apple Pankcakes MAKES 6 SERVINGS
Ingredients: 2 large cooking apples, such as Yellow Delicious or Granny Smith 1/4 cup (1/2 stick) butter 1 cup all-purpose flour
1 cup milk 1 tsp. vanilla extract 1/2 tsp. salt 1/4 tsp. grated nutmeg Confectioners' sugar
Directions: Preheat oven to 475°. Peel, core, and very thinly slice the apples; you should have approximately 1½ cups. Melt 2 T. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9" or 10" cast-iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes — the pan has to be very hot for this recipe to really work properly. When it is well heated , add the remaining 2 T. of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and the batter. While the skillet is heating, place the flour, milk, vanilla, salt, and nutmeg in a blender, and whiz until smooth. (This can also be done with a rotary beater.) Remove the skillet from the oven, quickly arrange the warm sauteed apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375°F., and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioners' sugar, then cut in wedges and serve with maple syrup and crisp bacon. NOTE: If you do not use apples, add 1/4 cup (1/2 stick) of butter to the hot skillet.
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Hash Browned Potatoes MAKES 4 SERVINGS
Ingredients: 3 large potatoes, boiled 1/4 cup milk 3 T. all-purpose flour 2 T. minced onion 2 T. minced fresh parsley or chervil
1/2 tsp. salt 1/2 tsp. black pepper 1/4 tsp. dried oregano (opt.) Dash of Tabasco 3 T. bacon drippings, rendered chicken fat, or vegetable oil
Directions: Preheat an electric skillet to 300°F. Peel and dice the boiled potatoes and place in a medium bowl; you should have about 3 cups. Add the rest of the ingredients, except the cooking fat, and blend. Add the cooking fat to the skillet and heat. Pack the potato mixture in firmly, spreading it out in an even layer. Cook 7 to 9 minutes, or until the bottom side is richly brown. Turn the mixture over in segments, and smooth down again into a patty. Continue cooking until the other side is browned, another 7 to 9 minutes. Cut into wedges and serve.
Beef & Noodles MAKES 12 SERVINGS
Country Stew MAKES 8 SERVINGS
Ingredients: 2 lbs. beef stew meat 3-4 potatoes 3-4 carrots 2 ribs celery 3 small onions 1 (28 oz.) can tomatoes 1/4 cup water 5 T. minute tapioca 2 T. Worcestershire sauce
1 T. brown sugar 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. ground allspice 1/4 tsp. dried marjoram 1/4 tsp. dried thyme 1 bay leaf 1/2 cup chopped fresh parsley
Directions: Preheat oven to 300°F. Cut meat into bite-size pieces. Peel and cut the potatoes into pieces a bit larger than the meat . Clean the carrots, celery, and onions, and cut all into linch pieces. In a large, heavy roasting pan, or a ceramic slow-cooker pot, combine all the ingredients except the parsley. Bake, covered, for 5 hours without stirring. Add parsley just before serving. NOTE: This dish does not freeze well.
Ingredients: 3 lbs. beef chuck roast, well trimmed 1 large onion, quartered 8 whole cloves 1 small green bell pepper, quartered, with seeds and ribs removed 2 large carrots, cleaned and cut in thirds 3 ribs celery, cut in thirds
1 cup fresh parsley sprigs 2 bay leaves 1/4 cup instant beef bouillon granules (opt.) 1/2 tsp. black pepper 3 quarts hot water 1 (1 lb.) package medium or thin good-quality noodles 1/2 cup chopped fresh parsley
Directions: Preheat the oven to 325°F. Place the meat in a large Dutch oven or heavy roasting pan with the rest of the ingredients, except the noodles and parsley garnish. Cover and bake for 3 hours. Remove the pan from the oven and transfer the meat to a chopping board. Scoop all the vegetables from the broth with a slotted spoon and discard them, reserving 1 or 2 pieces of carrot. With a knife, shred the meat into bite size pieces, and chop the carrots very finely. Return the meat and carrots to the broth. Stir in the uncooked noodles. Cover the pan and return it to the oven. Bake 1 hour and 15 minutes longer, or until the noodles are tender. Stir once during this time, being careful not to break up the noodles. Also check now and then to see that the broth has not been absorbed by the cooking noodle:.s-if your pan is a heavy one, that won't happen. If it does, add some additional broth as needed . Sprinkle with the chopped parsley just before serving. NOTE: This dish freezes very well.
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AgMag • The Shoppers Weekly Papers
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September 28, 2016
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