Back row: Dillon and Ashley; Michelle and Jesse; Barry and Patty; Jason and Carly holding Auden; Jacob and Janae; and Abby. Front: Johnny, Jack, Lucy, Abel, Joey, Jace (behind Joey), and Everleigh. Story begins on page 18.
and Mindy Gross, AGE Media
Fitch, AGE Media
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HOLLANDERS ABUNDANTLY BLESSED IN THEIR FIRST THREE YEARS IN SIOUX COUNTY
Editor’s Note: In 1912, the State Historical Society of Iowa published The Hollanders of Iowa, a 453-page book describing the trials, tribulations and victory of Dutch settlers in Iowa. The author, Jacob Vander Zee, was born in The Netherlands and reared among kinsfolk in Iowa. He was educated at the University of Iowa, studied in England as a Rhodes Scholar, and was a researcher at the State Historical Society of Iowa. The Hollanders of Iowa is "a story of the stubborn and unyielding fight of men and women who overcame the obstacles of a new country and handed down to their descendants thriving farms and homes of peace and plenty." The book is available in most local libraries or can be downloaded for free from the Library of Congress. The following story is excerpted from chapters 18-24 of The Hollanders of Iowa. Text in italics represents a summary written by the editor to streamline for purposes of length.
The windmill of Hymen Den Hartog. It was located in the southwest corner of the southwest quarter of Section 33 in Holland Township.
Orange City area pioneer and leader Henry Hospers. All photos from “The Hollanders of Iowa,” open source from the Library of Congress.
The Dutch began arriving in the area of Pella, Iowa, in 1847. By the mid1850s, there were still extensive areas at Pella never touched by the plow. However, scarcely 15 years later, land speculators were buying up farm ground, inflating prices beyond what many thought was reasonable.
During the years 1867 and 1868, colonization fever was spreading and an emigrant association was formed to explore the possibility of new settlements in Kansas or Texas. A few moved to Oregon and Nebraska. In March 1869, public meetings were held at Pella, and largely attended, for the purpose of discussing colonization in northwestern Iowa. Henry John van der Waa, deciding that land prices and rents at Pella were too high, had written to a land agent at Storm Lake, and being informed that there were homesteads enough for himself and all his friends, he at once decided
to sell his Pella property. With that idea in mind, he went to the office of Henry Hospers to have auction bills printed. Hospers shared the enthusiasm of van der Waa and they combined their promotional forces.
Young men who desired to own farm estates of their own saw the way practically closed to them in Marion County. They disliked the prospect of holding farms at high rents with no assurance that they would ever save enough to enable them to buy land for themselves.
As the heads of growing families, how could they and their children ever advance in the world when high rents and high prices obstructed the path? Hence many Pella farmers were driven to look elsewhere, eager to apply their limited means and willing hands to the cultivation of cheaper soil.
In 1847, land around Pella sold for $2.50 to $5 per acre. By 1867, it
was selling at $40-$60 per acres. In 1869, representatives of the group set out to investigate northwestern Iowa, including areas at Buena Vista, Calhoun, Emmet, Palo Alto and Cherokee Counties. The group decided on Cherokee County.
THE BEAUTY OF NORTHWESTERN IOWA
The committee rested on Sunday, the ninth of May, near Melbourne, a prosperous farming community of about 180 persons in the valley of the Floyd River. Immediately upon the return of the committee to Pella, after a wagon journey of nearly 550 miles, all prospective emigrants were summoned to a meeting on the first of June 1869. Two hundred Hollanders attended and listened eagerly to the glowing report of their committee, who "could not find words enough to describe the beauty of
northwestern Iowa, especially the neighborhood of Cherokee." At a subsequent meeting, prospective homesteaders made their first declaration before the county clerk and signed applications for homesteads. Eighty-six Pella farmers signified their desire to obtain homesteads, and 13 others were prepared to buy from 80 to 480 acres of land outright.
Late in June 1869, the second committee of four was appointed with authority to make a definite choice of land for a colony. But the committeemen were exasperated when they arrived at the land office in Sioux City. Speculators had gobbled up all that region with the hope of selling it to the Hollanders at a handsome profit. The committee opted to bypass the speculators in Cherokee County and examine Sioux and Lyon counties where government and railroad lands were still abundant. On the southern boundary of Sioux County, they saw neither dwellings, trees, nor roads — only a series of gently rolling swells of beautiful prairie land clothed with its wealth of green buffalo grass
and wild flowers of every kind.
The appearance of Sioux County early in July so impressed the Pella prospectors that without the slightest doubt or hesitation they unanimously declared: "Here is the place!" With map and surveyor's compass as guides they sought and found the corner stakes of the government sections, measured off two townships, selected a town-site six miles north of the Plymouth County line, gave the locality the name of ''Holland," and took possession of 38 sections of land.
SETTLING THE VIRGIN PRAIRIES
No sooner had the committee reported at Pella than the emigrants prepared to make a brief preliminary visit to their homesteads in Sioux County. Early in September 1869, seventyfive men in 18 wagons, with three surveyors and sufficient provisions, journeyed to the site of their future farms nearly 300 miles away, labored for a week or two surveying and plowing in compliance with the law, and
then returned home, thoroughly convinced that they had seen the finest land in Iowa. “There is something grand and aweinspiring in the landscape. Nothing impedes or interrupts the view, whithersoever one looks. No hill or rock, not even a house or tree, not a single sharp line. Nothing, absolutely nothing but the vast, broad prairie! There is an inexpressible charm, something solemn, mysterious in the nature of the landscape which speaks to the imagination and even to the heart.”
In April and May 1870, Henry John van der Waa headed the first emigrant train of five families to northwestern Iowa, completing the journey in 19 days. In this way commenced the settling of the virgin prairies of northwestern Iowa. Numerous pioneers who had lived in or near Pella since 1847 left the comforts of their town and country homes to undergo once more the discomforts connected with the reclamation of a new country. As far as possible, they built houses without lumber. Usually a dugout was constructed upon
First committee of land seekers sent out from Pella, Iowa, in the spring of 1869. While the men and mules and the wagon were the same, this picture was taken 26 years after the famous expedition on the farm of Van Der Waa, near Orange City.
the eastern or southern slope of a hill to secure protection against northwestern blasts in winter.
Excavations were made and four walls of thick prairie sod were then raised to an equal height and a roof of long slough grass was added. Generally, these sod houses had two openings, one to serve as window and the other as door. In most cases, these homes consisted of but one compartment which served as parlor, living-room, dining-room, bedroom, kitchen, and cellar. The fuel of those days consisted of slough grass, very ingeniously and tightly twisted in order to last longer in the fire.
THEIR CHIEF CAPITAL WAS WILLING HANDS
Pioneers reported, ''When any one was in distress or in need of aid, all joined hands; and when most of them were about equally penniless and unable to offer their empty
purses in rendering assistance they found some way to serve one another. They helped build each other's houses and barns; they watered each other's cattle; they took charge of each other's children ... and assisted in every kind of work." Their chief capital at the outset was willing hands, which they were glad to apply without stint to the production of an excellent harvest, after which they would plan bigger and better things.
After the severe winter of 18711872, the St. Paul & Sioux City Railroad was completed through the eastern part of the new colony with a station at East Orange (now Alton), about four miles east of Orange City. No other agency proved to be so great a boon to the settlement's growth: It spared many a long wagon journey for fuel, and offered the settlers adequate and fairly convenient facilities for
the transportation of grain, and the importation of lumber, farm implements, merchandise, and other necessaries.
For three years the Dutch pioneers of Sioux County experienced steady progress upon their prairie farms. They had gathered a modest crop of wheat and corn from their newly-broken acres in 1870 and were abundantly blessed in the harvest seasons of 1871 and 1872. A bright future seemed to beckon to all Hollanders who were willing to be economical and industrious. They had contended with many hardships and had sacrificed much, but enjoyed the peace and harmony of a pleasant community life. They had learned to take a neighborly interest in one another's welfare and they aided one another with advice and practical assistance.
The second Orange City store. Warner Sleyster and Cornelius Hospers, proprietors, 1873.
MAY IS MENTAL HEALTH MONTH.
Farming can be rewarding, but it can also be isolating and stressful. As we recognize Mental Health Month, Sioux Center Health is here to remind our local farmers that your mental well-being is just as impor tant as your physical health.
You don’t have to face the challenges of farming alone. Whether it ’s the pressure of deadlines, long hours, or the uncer tainty of weather conditions, reaching out for suppor t can make a world of difference.
Connect with one of our caring professionals at 712-722-8222.
NEW MEAT MARKET IS A CUT ABOVE
Sioux Center recently welcomed a flavorful addition with the opening of Member’s Cut, a specialty retail meat market featuring premium cuts of pork and beef raised by local producers.
Farmers Cooperative Society (FCS) opened the new store after working closely with the ISU Center for Industrial Research and Service (CIRAS) to determine if this new distribution channel could be successful. The cooperative business model, which focuses on providing new markets for members, was the driving force behind the retail meat store concept.
Providing Feed and Vet Supplies for over 30 years. We also provide consulting services for feedlot cattle and cow calf pairs.
Christopher Fisher displays premium cut t-bone steaks at Member’s Cut Butchery in Sioux Center.
Photo by Bob Fitch.
From CIRSAS News
“Member’s Cut in many ways exemplifies the Farmers Coop Society mission,” said John McDaniel, FCS CEO. “It opens up a new opportunity for our members, enhancing life in our community and, most importantly, putting a spotlight on the excellent work our livestock producer members are doing. The quality of the products from the store will be a big draw in this region of Iowa and neighboring states.”
The idea of selling memberproduced premium meats at a new retail store connects to the farm-to-table concept, which has gained popularity, said Christian Fisher, manager of Member’s Cut. “This really brings things full circle. Our members produce grain that becomes livestock feed, they raise these animals, and they have them processed. Now their products will be available at Member’s Cut, where it’s all about farm-to-table meats.”
“The project also represents a significant collaboration between FCS, its members, Sioux Center leaders, and CIRAS. We didn’t fully realize the knowledge base CIRAS had until we started digging into this project together,” said Jared Terpstra, senior director of feed. According to CJ Osborn, CIRAS
director of business services, “FCS depended on CIRAS to understand the market opportunity and to frame a high-level business plan.”
“One of the first things we did was help them formalize their business concept using our Business Model Generator program,” said Osborn.
“It’s a comprehensive approach to identify a company’s value propositions, potential customers,
sales channels, and needed support all in one concise page.”
“CIRAS also had a wealth of resources FCS could rely on,” Osborn said. CIRAS was able to offer food industry expertise and guidance on operations and meat processing equipment. Paul Gormley, a CIRAS project manager, advised on marketing and product development by working closely
Member’s Cut sign on the west side of Highway 75 on the northern end of Sioux Center.
with Iowa State University Meat Science Extension.
Leveraging proven online survey tools and capabilities available from Iowa State, the team gathered insights from more than 300 rural consumers in northwest Iowa and southern Minnesota. The survey clarified consumer attitudes toward locally produced premium meat, including their willingness to travel and pay more for it.
Fisher, who has 26 years of experience in retail meat, wasn’t surprised by the popularity of a specialty meat market.
“We have a generation coming up that is really interested in where
their food comes from,” he said. “They are food enthusiasts who embrace the farm-to-table concept and appreciate premium cuts and higher-quality products.”
Member’s Cut will offer premium cuts of beef and pork from locally raised livestock. Customers will find dry-aged steaks, pure-bred Angus, Duroc pork, and smoked products. Fisher has met with local producers to ensure the supply will meet the expected demand.
“We have producers who are really focused on flavor in the livestock they raise, even more than the rate of gain. They are 100 percent behind this project. It’s exciting,” he
said. “I talked to one who sends his high-premium beef to Japan, where they pay top dollar for it, and we’ll be selling it here.”
Terpstra credited CIRAS support for helping Member’s Cut “act on this idea quicker than we would have been able to on our own.”
“We have the experience and connections needed to help people make better decisions when they are contemplating new products or new markets,” Osborn said. “We’re going to save you time and work closely with you.”
A portion of the meat case at Member’s Cut Butchery.
SPRING PROGRESS SEEN FROM THE REARVIEW WINDOW
PHOTO BY BOB FITCH
A GROWING FAMILY WITH A GROWING BUSINESS
By Bob Fitch
When a potload of new calves arrives at one of the Pollema family feed yards, there’s not much worry about the fencing standing up to another ornery bunch of cattle. Pollema’s know the gating is good, because they manufactured and installed it themselves.
In the mid-1990s, Barry Pollema was working in town and custom feeding hogs. At night, he put the skills his father taught him to use, doing welding repair work for his neighbors. Repair turned into manufacturing. “It just kind of kept getting busier from there; and, finally, it was enough that I started doing it as a full-time job in 2012,” he said.
Manufacturing hog gates has traditionally been the driver of their family company, B&B Gates & Supply. “But the cattle gate part of it is really growing,” said Barry. His son, Jesse, said, “Once we moved on the highway and started offering some standardized cattle gates, sales really took off. All of our cattle gate work was made-toorder before that.” Nine years ago, B&B Gates added a bigger shop at their home site; four years ago, they bought the former John Deere dealership on Highway 75 east of Doon; and last year, they started on an expansion at their highway location, which was recently finished.
Abby, Barry and Patty Pollema.
The last several years, B&B Gates has also expanded the service side of the business, going from one service technician to four. According to Jesse, “We found out that just being friendly and catering to customer needs goes a long way. We offer a full turnkey system – manufacturing, installation and service.”
Barry said, “We have a good reputation of building strong, being built to last.” Jesse added, “We like to build things heavy. We've had a couple guys tell us that we need to make lighter gates so we could bring the price down. That's just something we're not really interested in doing. Farmers realize the importance of building things to last.”
FAMILY TIME
Barry and his wife, Patty, met when both attended Western Christian High School. Patty was a stay-at-home mom, but she’s done the business bookkeeping and other administrative tasks. Over the years, she’s also been hands-on with the livestock, scooping manure and power washing the hog building. The couple has five children:
• Jesse is the oldest and is a co-owner of the business. He and his wife, Michelle, have three children, Lucy, Johnny and Jack (plus one on the way).
• Son Jacob and his wife, Janae, were just married last year. Jacob backgrounds cattle, plus works parttime in the B&B service department.
Michelle and Jesse Pollema with their children, Lucy, Johnny and Jack (plus one on the way).
We are able to create custom-built
facilities manufactured
meet your operational needs. We have built adjustable working alleys (curved or straight), cattle working tubs, loading chutes, portable working alley and tub with headgate, and custom alleyways.
• Daughter Ashley and her husband, Dillon Brummel, have three children, Abel, Everleigh and Joey (plus one on the way). Dillon works fulltime at B&B as the shop manager, focused on hog gating. Ashley worked in the office while she was in college and one day a week until Joey was born.
• Son Jason and his wife, Carly, have two children, Jace and Auden. Jason works fulltime in the B&B service department, mostly focused on hog buildings. He hopes to grow his cattle operation in the future.
• Daughter Abby recently joined the company working on social media, marketing, tracking inventory and whatever else lands on her desk. Her mom said Abby grew up in the business and has experience making wheels, punching holes with the iron worker and bending legs.
Except for Abby, everyone custom feeds cattle. The three brothers also haul liquid manure in the fall. Jesse graduated from Western Christian High School, while his siblings graduated from Trinity Christian High School.
Barry, Patty, Ashley and Abby like to ride horses. In addition, they raise and sell a few foals each year. Ashley and Abby also raise some puppies. Dad and the boys used to do some tractor pulling.
Every other Sunday, the entire family gathers for dinner following church. Jacob and Janae attend Doon United Reformed Church. Everyone else attends Calvary Protestant
Dillon and Ashley Brummel with their children, Abel, Everleigh and Joey (plus one on the way).
Reformed Church in Hull. Jesse said, “We still joke at church that whenever we need another employee, we just put it in the bulletin. We have a core group of guys that are pretty much from the same circle.”
Patty is pleased that their children have found value in their faith. “When you’re growing up, you go to church because you have to. Now that they’re adults, they see that church is the place where you are refreshed and fed by God’s word.”
Jesse said, “We appreciate what mom and dad instilled into us. You want to do the same for your children and have them find the same appreciation for worshipping God and being fed at church. With as hectic as work is, by Monday afternoon, you’re usually ready to go back to church again.” Ensuring all of them had a Christian education was a sacrifice and a great undertaking, considering their mother was, for the most part, a stay-at-home mom, he said. With a laugh, Patty replied: “They talk all nice about us now, but they do joke about putting us in the in the home.”
Jason and Carly Pollema with their children, Jace and Auden.
BEING HELPED IN A BIG WAY
Faith and family have been important in the face of life’s difficulties. Patty said, “We lost money on feeding hogs. We eventually paid that off after many years. I told Barry he wasn’t allowed to own any more hogs and cattle. But we did end up owning cattle.”
Hard times are inevitable, she said. “Barry had a stroke three years ago. It happened here at work. They called me and said there’s something wrong with Barry. On the way here, I prayed for strength to face whatever was wrong with Barry and played the song ‘God Will Take Care of You’ on my CD. That is what God has done and continues to do.”
Barry’s stroke was a big change for the family and the business. “For years, Barry could keep everything in his head. We were already in
the process of changing that, to be more formalized. The stroke accelerated the change,” she said. Barry’s workload was split up, which was especially important with the business growing rapidly. “Everyone stepped up, helping here and helping at home. I’m very thankful for my children. They’ve stood by me and been very supportive through it all. It’s very much a blessing.” Patty also stressed how thankful she is for Darrin and Peter Brummel and the B & B Gates employees. God placed these people in our lives and they have been great through it all. “
Jesse said he and his siblings have tried to emulate how they were raised. Patty gave credit to Barry. “He has always helped people in a big way and he instilled that in his kids.”
Jacob and Janae Pollema.
SPONSOR
B&B THRIVES ON CUSTOMIZATION, SERVICE AND GOOD EMPLOYEES
By Bob Fitch
Barry Pollema manufactured hog gating on his farm site for years. But he always wanted to start a supply store, too. “When I heard rumblings of this place coming for sale, I thought this would be the perfect building in a perfect location. We started making provisions for a supply store at the shop on our farm a little bit, then we moved it all in here, and this highway frontage has been huge for us.”
Barry is the founder of B&B Gates & Supply. Four years ago, the company moved from the family’s nearby farm site to the former location of AgriVision Equipment on Highway 75, located about halfway between Sioux Center and Rock Rapids, east of Doon.
The highway frontage has helped the business grow substantially. Four years ago, B&B had 18 employees; now they employ more than 30. In addition to Barry, co-owners are his wife, Patty; his son, Jesse; and brothers Pete and Darrin Brummel.
The company’s specialty has traditionally been creating custom gating for hog production facilities. Hog gate packages for barn remodels and new construction are still the company’s bread-and-butter. But an expanded service department and cattle gate manufacturing have helped the business grow exponentially in the last four years.
B&B Gates & Supply offers cattle stock gates, confinement gating packages, custom built gates, bunk rail and continuous fencing. Products are manufactured inhouse and feature heavy-duty construction, minimal upkeep and durable materials.
The service department has grown from one employee to four; and is
on-call 24-7. The supply side of the business carries farm necessities and various items for hog barns including heater parts, motors, fan blades and waterline fittings.
Because of the depth of its experience in customization, B&B has success with farmer-feeders and hog industry integrators, each of whom is particular in what they want in the facilities where their hogs are fed.
Two years after moving to the Highway 75 site, B&B had already outgrown its new facilities. So Jesse and the cattle gates crew moved back to the original farm site until expansion on additional shop space was completed last year. Barry said, “It’s nice to all be back under one roof.”
Outside of their roles at B&B, coowners Pete and Darrin Brummel also custom feed 3,600 head of hogs. As children, their parents moved from the Pipestone, Minnesota, area to northwest Iowa when their father became the administrator of the Hull Protestant Reformed School.
The brothers are two of 12 children. Pete and his wife, Keisha, have seven children and live in the Doon area.
Darrin and his wife, Ashley, live near Boyden and have six children. Ashley keeps the office spaces clean, and Keisha has done janitor work at the company in the past. Pete’s son, Breck, is a full-time employee, too.
Barry said B&B has worked hard to cross train employees so that if anyone goes down, others can step in to cover their duties to ensure customers are serviced properly.
“We have a lot of good employees, a really good group of working people who show up and do a great job.”
Patty said, “Barry has always had a forward-thinking attitude about business.” He replied, “Lord willing, hopefully we keep growing. You know what they say, ‘if you're not growing, you're going.’” Jesse added: “We want to maintain the customers we have and keep our guys here busy providing service to the agricultural community for years to come.”
Co-owners of B&B Gates & Supply: Pete Brummel; Barry, Patty and Jesse Pollema; and Darrin Brummel.
CHAOS ON CENTRAL BRINGS SMASH BURGERS TO LE MARS
By Bob Fitch
Hamburgers are one of America’s favorite comfort foods. “I don’t know too many people that won't eat a burger,” said Nate Kass, co-owner of Chaos On Central, a burger bar that opened last fall in downtown Le Mars.
While it’s hard to go wrong with a hamburger in beef country like northwestern Iowa, Nate and his brother/business partner, Clint, decided to introduce “smash burgers” to the local market. “The popularity of burgers has really been on the rise; and smash burgers are a nice change of pace,” said Clint. Because smash burgers are pressed super thin, there’s no asking customers if they want rare, medium or well done. Nate said, “The burgers are pretty consistently
medium well. The juices are all seared in on the super-hot griddle, plus we’ve got a special beef mix and we add in a little butter to give it a unique taste.”
Clint added, “We also have chicken and pork on the menu, but 90 percent of our sales are burgers. During Lent, we had options such as a crab burger and a salmon burger.” The limited menu helps to keep food costs under control because there’s less waste and less prep.
Clint and Nate Kass opened Chaos On Central in fall 2024.
RESTAURANT VETERANS
Nate and Clint are veteran restauranters. They are third generation owners of Bob’s Drive-In in Le Mars, plus own the Four Brothers restaurants in Le Mars and Sioux Center. Their younger brother, Kevin, owns and operates the Bob’s Drive-In at Okoboji. The Sioux Center community has been very supportive of the Four Brothers location there, said Clint. With the athletic dome, aquatic center and Dordt University, the weekends there are nearly always “pretty wild.”
Chaos On Central is completely different from their other enterprises. Both Four Brothers locations seat 250 people and “Bob’s Drive-In is just its own beast,” said Nate. “We own a couple of different properties downtown, but we liked the idea of opening a place where you can only fit 60 people. We wanted a small place so we couldn’t talk ourselves into a party room or something else. We also really liked the idea of doing a simpler menu. More is not always better.”
For Nate, bartending at Chaos is a return to his younger days when he was a bartender at Hugo’s
and then at Tomfooleries in Sioux City. “I enjoy the chance to spend a little time talking to people and creating drinks.” Chaos features a wide range of bourbons and highend tequilas.
Clint works both front-of-house and in the kitchen at Four Brothers, plus fills in on the grill at Chaos. When he’s not bartending at Chaos,
Nate works the fryers or makes sandwiches at Bob’s.
Chaos is open evenings, Wednesday through Saturday. For Nate, it was supposed to be a part-time job, but it’s proven to be a full-time endeavor. “Time devoted to Chaos made me give more responsibility to people at Bob's. And really, so far, everyone I've given more
responsibility has stepped up. My 25-year-old son, Dylan, has been with me five years. My cousin, Tara Laudenthin, has been working for me for about 20 years. We’ve got a good nucleus of people that do a great job when I'm not there.”
Besides Dylan, Nate and his wife, Tana, have four other sons. Cael is a junior at Iowa State; Nolan is an ISU freshman; and twins, Hudson and Kole, are juniors at Le Mars Community High School. The boys have all helped out at the restaurants. Tana owns Kass Aesthetics, a downtown business offering skin treatments, laser hair reduction, Botox and other facial line injections, exfoliation and facials, vitamin injections and weight loss medications.
Clint and his wife, Alyce, have two daughters. Sienna is a senior and works regularly at Four Brothers and occasionally at Chaos; she’ll attend ISU in the fall. Eva is a freshman and occasionally works at
Destiny Youth Ranch
Nate and Tana Kass family.
Four Brothers. Both attend Le Mars High School. Alyce owns and operates Wellspring Holistic Health in downtown Le Mars. She counsels her clients on physical wellness through whole foods diet, yoga, exercise and meditation.
HUNGRY? POINT YOUR CAR TOWARDS LE MARS
The brothers praised the other bar and restaurant owners downtown and throughout Le Mars. Nate said, “Whether it’s Archie’s, Four Brothers, Blue TeQuila or P’s Pizza House, you hope that when people are ready to eat out, they point their car in the direction of Le Mars.”
Clint agreed,
“Families usually go out to eat more than once a week. With additional places to eat in Le Mars, you hope they keep those dollars in town.
“Over the years, Le Mars has survived its share of lumps. We can be really proud of all the town has overcome. The downtown here has really taken off. We've got great city leadership and I think that's why we're seeing a lot of growth and a lot of projects. For a small town of 11,000, tell me a better one. It really is unique and it's not done yet,” he said.
Alfalfa Seed Baler Twine Net Wrap Silage Film Hay Tarps Fluffer Tedder Bale Spears Baler Teeth Hay Knife Bale Skiis Rake Wheel
Roller Extensions Moisture Meter Crusher Rollers
Compression Rack
Eva, Clint, Sienna and Alyce Kass.
National Beef Council
INGREDIENTS:
1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1 pound)
3 medium mangos, peeled, cut in half
Olive oil
2 medium poblano peppers
1/2 teaspoon ground black pepper
1 large red onion (about 11 ounces), cut into 1/2-inch thick slices
1. Brush mangos lightly with oil. Place mangos and poblano peppers in center of grid over medium, ash-covered coals. Grill peppers, covered, 9 to 10 minutes (gas grill times remain the same) or until skins are completely blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes. Set mangos aside.
2. Cook's Tip: To peel and halve mangoes, remove thin slice from one end so mango stands upright. Working from top to bottom, remove peel with sharp paring knife in thin strips. Cut down lengthwise along each side of flat pit to cut in half.
3. Press black pepper evenly onto beef steak. Brush onion slices lightly with oil. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak and onion, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally. Keep warm.
4. Meanwhile, prepare Vinaigrette. Cut grilled mangos into 3/4-inch pieces. Combine 1/2 cup mango, lime juice, water and serrano peppers in food processor container. Cover; process until smooth. With motor running, slowly add oil through opening in cover, processing until well blended. Season with salt, as desired. Set aside.
5. Cook's Tip: For less heat, remove seeds from Serrano peppers.
6. Remove and discard skins, stems and seeds from poblano peppers; cut into 3/4-inch pieces. Carve steak into slices. Cut onion slices in half. Place beef, remaining mango pieces, onion, peppers and radishes on serving platter. Season with salt, as desired. Drizzle salad with vinaigrette; toss lightly to coat. Sprinkle with cilantro.
