Tag Archives: Cook Once for a Bunch

The 3 C’s of Farming: Cyclones, Cows and Children

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Tyler and Michelle Sandven are happy to make their home in rural Humboldt, Iowa, where’s plenty of wide, open space for their energetic girls to roam. Their oldest daughter, Sydnie, is 9; Rylie is 8 years old. Their twins, Kylan and Kynlie, are 18 months old.

“We feel fortunate to raise our family on a farm where they’re sure to develop a good work ethic,” says Tyler. “They really enjoy the animals and helping with chores. Our older girls especially enjoy riding in the cab of the tractor while the cattle are being fed. They also like helping bottle feed the calves.”

Having a family who shares his love of agriculture makes this Iowa farmer proud.

“Farming is all I ever wanted to do,” says Tyler, who was raised on a diversified farm in Humboldt County. After graduating from Iowa State University with a degree in Ag Business, he was eager to return to the family’s farming operation.

Together with his dad and his brother, Tyler raises cow-calf pairs and has a feeder to finish cattle operation. The family also feed hogs and raise a few horses, which his father especially enjoys riding. Tyler, on the other hand, prefers to ride something with a motor. In his spare time, he especially enjoys riding motorcycles and snowmobiles. Riding a Harley across the Hawaiian island of Maui is one of Tyler and Michelle’s favorite memories.

Combining is passion for motorcycles with his love of farming are a few of the reasons Tyler enjoys his partnership with Latham Hi-Tech Seeds.

“I like working with a family-owned business whose owners share a lot of our same values,” says Tyler. “Plus, no one else hosts an annual Freedom of Independence Ride. Latham’s annual “field day on wheels” has become an annual tradition for our family, as well as for some of my customers. While it’s not for everyone, it’s an especially good time for those of us who enjoy riding bikes and taking in the countryside.”

Tyler has been a Latham® dealer for the past six years and appreciates having a solid lineup to sell of corn, soybeans and alfalfa. For the second year in a row, Latham’s LH 5877 VT3 PRO was the Sandven’s top performer. Even in extremely challenging conditions during the 2012 growing season, LH 5877 VT3 PRO produced a whole field average this fall of 190 bushels/acre, corn-on-corn.

While Tyler is high on this hybrid, he also understands the importance of “planting a package.” He encourages farmers to plant a minimum of three or four different Latham® corn or soybean products with a mixture of offensive and defensive traits. He says farmers also will want to mix maturities to reduce your risk.

Tyler will gladly visit with local farmers about the best products for their situations. And if you’re lucky, Michelle might even treat you to a piece of her homemade Pumpkin Roll. Today, just in time for the holidays, she’s sharing her recipe with us on TheFieldPosition.com.

Pumpkin Roll

Ingredients:

  • 1 c. sugar
  • 3 eggs
  • 2/3 c. canned pumpkin
  • 3/4 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon

Preheat oven to 375°. Combine flour, baking soda and cinnamon in a small bowl; set aside. Beat eggs and sugar in large mixing bowl until thick; add pumpkin. Stir in flour mixture.

Line cookie sheet (jelly roll pan) with wax or parchment paper and spray with oil. Spread pumpkin mixture evenly onto cookie sheet.

Bake for 13-15 minutes. Loosen edges and then turn out onto paper towels. Sprinkle with generous amount of powdered sugar, roll and let cool in the refrigerator for 1 hour.

COOK’S NOTE: This recipe can be doubled; use 2.5 cups for each pan.

Inside or Out, Children Want to Help

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As a child, the highlight of making the 45-minute trip to visit my paternal grandmother in Howard County, Iowa, was a chance to drive around the beautiful countryside and watch the Amish tend to their livestock and care for their crops. I was intrigued by their commitment to family and their sense of duty.

Each member of the family plays a part in the family’s economic survival, says Dr. John Hostetler in his book, Amish Society. He writes:

“Like most parents in American society, the Amish recognize the teen period as critical. The Amish family needs the help of its teen-age child more than the typical American family, and the child feels the family’s need of him. The young person who works on the farm can understand and feel the contribution he is making to his family.”

On a farm, your work directly affects you and your family. You are a member of this company (the family), and you have your job responsibilities. In simple terms, the cows have to be fed and milked so that food and shelter can be provided for the family. Your paycheck comes daily in the form of food, clothing, shelter and affection.

Children see their parents working hard every day and children want to help… I once saw a four-year-old Amish boy cry when he could not go along and help father in the field.

Amish children are needed to help inside the house, too. When a family has eight or nine children, there is a lot of food to be prepared. It’s no wonder that Amish women often get together for a frolic, or a work event that combines socializing with a practical goal. Common frolics include quilting, canning, pie baking and apple sauce making.

Like the Amish, we can get a group of girlfriends together. A simple frolic can help us make multiple meals in short order while enjoying some “girl time.” That’s essentially what I did in September by hosting “Cook Once for a Bunch.” You could do something similar in your home, community center or even in your church’s kitchen – with friends or even your family.

Many recipes are simple enough for young children to make. Start by putting a new twist on Tator Tot Casserole from Freezer Chics, which one of my friends made when we got together in September. During this same get together, I picked up my new “go to” recipe for lasagna. I like this lasagna so much that I’m going to take it Sunday for our community’s annual Boy Scout Thanksgiving potluck. With browned hamburger in my freezer, prep time will be 15 minutes or less! That means I’ll have time to cut up veggies for this adorable Turkey Relish Tray, as well as organize this “notable” Turkey Craft.

Thanksgiving reminds me that I’m so thankful for family, friendships, food and freedom. (Notice that “football” doesn’t top my list.) I’m hopeful that I might enjoy a little quiet time right after dinner on Thanksgiving Day. Perhaps I’ll get a chance to curl up with a novel by one of my favorite Amish authors, Wanda Brunstetter or Beverly Lewis. Reading will remind me how much I really need some girl time. That will make me think about a frolic, which will prompt me to email my friends about a date to “Cook Once for a Bunch.” Yes, my wheels are already turning!

Recipe Details: Go-To Lasagna

Ingredients:

  • 1 lb. hamburger, browned & drained
  • 1, 24-oz. jar spaghetti sauce (Traditional Prego® is our family’s favorite)
  • 1 1/2 c. cottage cheese
  • 2 c. mozzarella cheese
  • 1 c. water
  • Oven-ready lasagna noodles

Directions:
Mix hamburger with spaghetti sauce and heat. In a 9×13 pan, layer: dry noodles, meat mixture, cottage cheese and mozzarella. Repeat layers three times. Then pour the water around the edges. Cover pan with tin foil. Bake at 350 degrees for 1 hour. Remove from oven and let set 10 minutes.

COOK’S TIP: Assemble the night before for a quick and easy weeknight supper. This recipe also freezes well.