Category Archives: Pork

It’s August: Let the Hogs Loose!

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Summer is the perfect time to let loose, right? That’s why Latham Hi-Tech Seeds is getting ready to let the hogs loose along The Great River Road!

Latham Hi-Tech Seeds is hosting its 3rd Annual Freedom of Independence Ride on Saturday, August 27. Riders will learn about exciting new Latham® seed products as we travel some of the most scenic roads in northeast Iowa and southwest Wisconsin.

Open to all farmers – Latham Seeds customers or not – it’s a great way to mix and pleasure before the harvest rush. We’ll start in Prairie du Chien at noon with grilled lunch. Then we’ll visit four Latham Technology Showcase plots for agronomic insights and a look at new seed technologies. We’ll ferry across the Mighty Mississippi before returning to Prairie Du Chien for a hog roast around 6:00 PM.

Latham holds independence close to heart. And nothing shows an independent spirit like an American farmer – except perhaps an American farmer on a Harley or one who’s showing some “muscle.” By request, we’re welcoming muscle cars for friends who want share the spirit in their four-wheeled beauties.

Come join the fun! Rev it up with Latham Hi-Tech Seeds on Saturday, August 27. Register today as the number of riders/drivers is limited!

In honor of our upcoming ride and hog roast, today we’re featuring a recipe for pulled pork sandwiches by one of America’s most renowned grill masters. Bobby Flay is known for having fun while cooking up bold, vibrant flavors. And “fun, bold and vibrant” certainly describes Latham’s Freedom of Independence Ride. Enjoy!

Pulled pork sandwiches, courtesy of Bobby Flay

Ingredients

  • 4 to 6 cups chicken stock or water
  • 1 (3 pound) boneless pork butt
  • Salt and freshly ground black pepper
  • BBQ Sauce, recipe follows
  • 8 to 12 soft buns with sesame seeds
  • Pickled Jalapenos, recipe follows

Directions

Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos.

BBQ Sauce:

Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat.

Pickled Jalapenos:

  • 3 cups rice wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon white peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons kosher salt
  • 3 jalapenos, sliced in half lengthwise
  • 7 sprigs fresh cilantro

Special equipment: 1 (8-ounce) jar

Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.

Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.

In my humble opinion, nothing goes with barbecue quite like a slice of homemade peach cobbler or pie. Here’s a link to my favorite, fool-proof and delicious recipe for Colorado Peach pie.

Gather Family Near With Bacon Cheeseburger Rollups

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The Christmas season is a special time of year when families gather near, so it seems only fitting that we would honor another Iowa farm family this week on The Field Position. Ryan and Dawn Higgins have the pleasure of living with their two children, 7-year-old Logan and 3-year-old Madison, on the farmstead where Ryan and his sister were raised near Grand Junction.

“Because I grew up in town, I didn’t fully appreciate where my food came from or the amount of labor that went into producing a safe and abundant food supply,” says Dawn. “Ryan and I feel fortunate that our children are growing up with an appreciation of where their food comes from.” 

And as a teacher in nearby Perry, Dawn is passionate about educating children about the care that goes into raising pork, beef and grain. The Higgins hosted a field trip for their son’s kindergarten class and for Dawn’s fifth grade students, as well. The children had an opportunity to pet piglets, calves and a horse. They also got to climb into the cab of a tractor and combine, which was especially a hit with the kids. 

“These little kids had never before had a farm experience,” says Dawn. “You assume that they’ve been near animals and farm equipment just because they grow up in Iowa, but that’s not the case. At the end of the day, we wanted the kids to know that farmers really care about their animals and work hard to produce the best crops possible.” 

The Higgins’ children like to work around the farm, too. They love riding in the tractor and combine. They also love their animals. Logan and his BFF say they’re going to live on the Higgins’ farm when they’re grown up, but Dawn says they might just have to share it with Madison because she loves farming, too.

Regardless of what their children decide to become they grow up, the Higgins feel blessed their children will have an appreciation of how their food is raised. And, they hope that’s a lesson that will be shared with others. 

That’s one reason the Higgins share recipes that feature the food they produce. 

“Because we raise pork and have plenty of it in our freezer, I often use ground pork in place of hamburger,” says Dawn. “I like recipes that call for ingredients that I’m likely to have on hand, so that’s another reason Bacon Cheeseburger Rollups are a favorite of mine.”

Bacon Cheeseburger Rollups

Ingredients:

1 pound ground pork
1 package bacon (I use the pre-cooked)
1 small onion (chopped)
8 oz. Velveeta Cheese (cut in cubes)
1 tube (13.8 oz) refrigerated pizza crust
1 red pepper (chopped)

Directions:

  1. Brown 1 pound of ground pork. Drain and rinse.
  2. Sauté red pepper and onion; then add to the cooked pork.
  3. Cut up pre-cooked bacon and add to the ground pork, red pepper and onion mixture.
  4. Stir in the cubed Velveeta cheese until it’s blended into the mixture.
  5. Allow the mixture to cool for 10 minutes.
  6. Roll out the refrigerated pizza dough on a sprayed cookie sheet into a 15×8 rectangle.
  7. Top your dough with the ground pork mixture.
  8. Roll up the mixture starting with long side first.
  9. Once rolled, place seam side down on the greased cookie sheet.
  10. Place in oven set at 400 degrees for 20-25 minutes.

Dawns says she’s adapted the original recipe by adding the red pepper because it adds flavor. She adds that her rollups are never the same twice, but even when they don’t look spectacular, they taste delicious!

Ryan and Dawn Higgins

The Joys of Country Living and Country Cooking

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This week for National Pork Month we’re honoring the Gansen family – proud Iowa pork producers.

Ken and Jamie Gansen farm near Elma, Iowa, in the northeast corner of the state. They’re two youngest children, son Joey and daughter Josie, are their farming operation’s biggest advocates. Joey simply loves everything about farming, and his favorite role is serving as “resident expert” for all things related to machinery. He’s been fortunate to learn all about the original farm equipment from Grandpa Joe Gansen. Plus, young Joey is knowledgeable enough to teach his grandpa about the operation’s new technologies and is quick to offer his opinion on what equipment is “needed” to make chores easier or more efficient.

Josie’s favorite thing about living on a farm is having pets. She loves all animals, big and small. For Christmas last year, she asked Santa Claus for a house dog and/or a bottle calf. Josie must have been a good girl because Santa delivered her a Pomapoo house dog named “Buddy.” Her second wish was granted this summer when her dad brought home a bottle calf that she named “Tipper.” I can just imagine how Josie felt when Buddy – and Tipper, too – arrived. When I was 10 years old, Santa brought me a goat named “Merry” to wish me a Merry Christmas. Although that’s been more years ago than I care to admit, I can still remember how excited I was that Christmas morning!

The Gansen family wouldn’t be complete without their two Golden Retrievers, several farm cats, three horses, one pony, and a guinea pig. Joey is now in 4-H and using it as way to “plot” (as his mom would say) to add rabbits and chickens to their farm’s animal lineup. As a kid, I too plotted for rabbits and actually showed California Whites as a 4-H project. (Keep with it, Joey. Persistence pays!)

In addition to having a passion for living the country life, the Gansens have a passion for country cooking. Jamie has been serving home-made meals in the renovated farm house that has become the clubhouse at Maple Heights Golf & Country Club (www.golfelma.com), which she and Ken purchased fully in 1998.

The future site of Maple Heights Golf & Country Club in 1989.

They cater everything from wedding rehearsal dinners to birthday parties. With all of Jamie’s catering expertise, I was especially eager to see what kind of recipe she would share with me. She was generous enough to share her Pulled Pork recipe, which is a favorite at home and at the country club. Plus, she says any pulled pork that is leftover from supper makes a great harvest lunch for Ken the next day.

Jamie’s recipe is included below. I’m licking my lips already!

What’s your family’s favorite way to enjoy pork?

Pulled Pork

1, 5-lb boneless pork butt (shoulder)
1-1/2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water

Combine all the seasonings in a small bowl and run evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

Remove pork to large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.