Monthly Archives: September 2011

Food & FamilyStuffed Pumpkin: Is it art or science?

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What started out as a grand experiment with food more has turned into a combination of science and art for my parents, who joined a gourmet food club more than 15 years ago.

My dad says cooking is “science” because you take whatever is in season and mix it with spices and liquids to make something exciting for the taste buds. My mom says cooking is “art” because it’s all about presentation and eye appeal.

I believe their recipe for Stuffed Pumpkin is a perfect union of science and art! Picture your table colorfully decorated with a bounty of gourds, pumpkins, bittersweet and acorns as the centerpiece; glasses of your favorite red, white or golden yellow beverage; napkins and silverware tied together with twine next to a solitary plate holding the main course, a pumpkin stuffed with a delicious blend of savory and crunch.

My parents agree that cooking gourmet doesn’t have to be difficult. The most difficult thing about this recipe is cutting the top off of the pumpkin. The rest is easy – especially the clean up as you just throw the shell away or toss into your compost pile.

Whether you make this fun dish for friends or family, be prepared for the “oohs” and “ahhs” as they experience both the presentation (art) and taste (science).

Name: “Mini Stuffed Pumpkins”
Serves: 4

Ingredients:

  • 4 small pumpkins (approx 4”-5” high)
  • 1 onion, chopped
  • 2 Tbsp Vegetable Oil
  • 1 lb. Hamburger
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Brown Sugar
  • 4 oz can mushrooms
  • 1 can cream of mushroom soup
  • 1.5 Cups Cooked Rice
  • 4 oz Can Chopped Water Chestnuts

Directions:

  • Cut off tops of pumpkins and clean out seeds.
  • Sautee onions in oil until tender.
  • Add hamburger, soy sauce, brown sugar, mushrooms, and soup.
  • Simmer 10 minutes.
  • Add cooked rice and water chestnuts.
  • Fill pumpkins and place on a foil lined cookie sheet.
  • Put tops on pumpkins.
  • Bake 1 hour at 350 degrees.

RW-TRAITED GENETICS REMAIN IMPORTANT STRATEGY

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“Rootworm Damage to Bt Corn” has been making the headlines ever since word got out about research findings, documenting corn rootworm injury to Bt corn. Iowa State University (ISU) researchers published findings on July 29; the University of Illinois issued a press release Sept. 23.

Researchers say “growers should be careful not to jump to the conclusion that fields with severe rootworm injury are supporting a resistant western corn rootworm population.” In fact, university research data confirms that the real strategy for dealing with high corn rootworm pressure is to use rootworm-traited genetics in addition to other strategies. Additional management strategies against rootworm may include the return to the use of insecticides, crop rotation, changing which Bt trait is used from year to year and the use of hybrids that contain multiple traits for rootworm resistance (i.e. SmartStax).

These research findings suggest that improvements in resistance management and a more integrated approach to the use of Bt crops is necessary. Discovering resistance in a limited geography is a great reminder to “respect the refuge” and preserve the widespread use of the Cry3Bb1 protein. The Cry3Bb1 protein is found in many top-selling corn hybrids throughout the industry and remains an important component of a farmer’s corn rootworm strategy

From the FieldCrop Report 9/28/11

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Many farmers were hoping dry weather would allow harvest to get into full swing this week, but Monday’s scattered rain showers brought combining to a halt in many areas. Our Northeast Iowa location on the Latham-WHO Radio “Watch It Grow” Crop Tour receive 1.13” of rain, while our North Central Iowa field received .21”.

Iowa Secretary of Agriculture Bill Northey summed up Iowa’s current crop conditions by saying, “Harvest has slowly started as many farmers continue to wait for corn moisture content to fall and for soybeans to reach full maturity.”

Eighty percent of Iowa’s corn crop is now mature, according to the Sept. 26th Crop and Weather Report by the Iowa Department of Agriculture & Land Stewardship. Only five percent of the corn crop has been harvested. Reports of moderate to heavy corn lodging declined from 18 to 14 percent as many farmers concentrated on harvesting damaged corn first. Ninety-four percent of the soybean crop has turned color. Over half of Iowa’s soybean fields are dropping leaves but development still lags 6 days behind last year and the norm. Just 3 percent of the soybean crop has been harvested, behind last year’s 7 percent and the normal 8 percent.

For more information about current crop conditions in Iowa or any other state, click here. For local crop conditions as reported by Latham RSMs, click on the map below

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Each week, our Regional Sales Managers provide crop reports from their territory, sharing crop progress, diseases or pests to watch for and corresponding management tips, and practices that will help you maximize yield potential in your particular growing conditions.

Select a territory in the map below to view your region’s most recent crop updates.