Monthly Archives: August 2011

Industry NewsWomen Farmers Helping Women Farmers

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Guest blog by
April Hemmes, Hampton, Iowa

When asked to join the 2011 Iowa /Uganda Farmer-to-Farmer Exchange, I jumped at the opportunity. I’ve been raising row crops and beef cattle in Franklin County since I graduated from Iowa State, and so I understand first-hand some of the challenges women face as farm operators.

I was eager to learn about the challenges facing Ugandan farmers in general – and women farmers in particular – and this trip has been quite eye-opening to say the least. There are so many differences between our two countries and our two cultures. For starters, the entire country of Uganda is slightly larger than the state of Iowa. But Uganda has a population of 34 million people as compared to Iowa with just 3 million! When we tell the Ugandans there are more hogs than people in Iowa, they laugh.

The average farm size is 4 acres in Uganda, but we met one very successful woman who has 250 acres. This is a lot of work considering it is all done by hand. I have yet to see one tractor or even an ox plow.

This lack of equipment creates some challenges for farmers to get their product to market. For example, Tuesday we visited the Kamuli Mill. Farmers bring their white corn here where it is either sold directly to the mill or ground. There are also middlemen involved because many farmers don’t have a way to transport grain to the mill. In order to afford hired transportation, a farmer must have large enough quantities of grain. A farmer could receive better prices if the grain gets transported to a larger market. That’s why I’m working on a project to help farmers market collectively for better prices.

It’s hard to believe that I only have four more days here! The farmers we have met in Uganda have been so appreciative of our help. They’re especially appreciative of everyone who is making this exchange possible. The 2011 Iowa /Uganda Farmer-to-Farmer Exchange and
development project is coordinated by the Iowa State University Extension and Outreach Global Program, in collaboration with the Center for Sustainable Rural Livelihoods (CSRL) in the College of Agriculture and Life Sciences at ISU, and VEDCO, a non-profit organization based in Uganda. The project is funded by the United State Agency for International Development (USAID) through Weidemann Associates.

Food & FamilyPlanning Ahead for Labor Day Potlucks

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I’m a planner. Although I’m looking forward to the hog roast tomorrow night following Latham’s Third Annual Freedom of Independence Ride, part of me is already thinking about what I might take to next weekend’s potluck.

We’ve been invited to a Labor Day potluck on a farm north of Sheffield, where the kids can enjoy one last dip in the pool while adults relax one last time on the patio before our kids’ fall sports schedules and weather conditions determine our schedules for us! Because this party will be more like a “farewell to summer,” I want to bring a dish that is fitting for the season. I also need to keep in mind that both kids and adults alike need to find it appealing. Then I remembered a recipe that I received recently while visiting Wisconsin.

I have to admit that I never would’ve tried this salad recipe if it hadn’t come recommended by Rebecca Bailie because I’ve always enjoyed recipes she’s shared with me in the past. As soon as you read the list of ingredients, you might agree that it’s a relatively unusual combination. It really tastes more like dessert, but I’m going to tell myself it counts as a serving of fruit. I might even count a Chocolate Zucchini Cupcake as a serving of vegetables. That means I could still make Brownies in a Roaster for dessert. :)

How do you plan to save the last of summer? I’m always interested in new recipes that make use of in-season fruits and vegetables. Perhaps you’d like to share one with me!

Grape Salad

Ingredients:

1, 8-oz. package cream cheese (not fat free)
1 c. sour cream
¼ c. sugar
1 T. vanilla
2 bunches of seedless grapes (red and green)
½ c. brown sugar
½ c. pecans or walnuts

Directions:

Mix together cream cheese, sour cream, sugar and vanilla. Fold in grapes. Pour into serving dish; top with brown sugar and nuts. Refrigerate 24 hours before serving. Enjoy!

From the FieldCrop Update 8/24/2011

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Spotty rains hit Latham Country this week but most fields are still in need of additional moisture to complete grain fill. Farmers should continue to scout for disease and insect pressures, but also begin evaluating fields for stalk quality in preparation for harvest. Click an area on the map below to view complete updates for that region.