VOLUME 41,
NUMBER 7
A Membership Publication of the Alabama Farmers Federation
July 2016
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Debra Davis, Editor Mike Moody, Graphic Designer ALABAMA FARMERS FEDERATION Paul Pinyan, Executive Director Jeff Helms, Director of Communications FEDERATION OFFICERS Jimmy Parnell, President, Stanton Rex Vaughn, Vice President/North, Huntsville Dean Wysner, Vice President/Central, Woodland George Jeffcoat, Vice President/Southeast, Gordon Jake Harper, Vice President/Southwest, Camden Steve Dunn, Secretary-Treasurer, Evergreen DIRECTORS Brian Glenn, Hillsboro Paul Looney, Athens Phillip Thompson, Scottsboro Rickey Cornutt, Boaz Joe Roberts, Fayette Dell Hill, Alpine Joe Lambrecht, Wetumpka Dan Robertson, Uniontown Garry Henry, Hope Hull Steve Stroud, Goshen Sammy Gibbs, Atmore Fred Helms, Dothan Regina Carnes, Boaz Lance Miller, Snead
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In This Issue
Neighbors (ISSN 0162-3974) is published monthly by the Alabama Farmers Federation, 2108 East South Boulevard, Montgomery, Alabama 36116 or (334) 288-3900. For information about Alabama Farmers Federation member benefits, visit the website www.AlfaFarmers.org. Periodicals postage paid at Montgomery, Alabama, and additional mailing offices. Printed in the U.S.A.
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Answering The Call Of Duty
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Enjoying The Taste Of Summer
12 Pork Provides Scholarships
22 Farm-City Success Stories 28 In A Pickle — Country Kitchen
ADVERTISING REPRESENTATIVE: Ben Shurett, (256) 997-7922 BenShurett.alfafarmers@gmail.com
A member of American Farm Bureau Federation
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16 Catching The Crawfish Craze
MEMBERSHIP AND SUBSCRIPTION CHANGES: , 800-392-5705, Option 4 or BWatkins@alfafarmers.org
www.AlfaFarmers.org
Ag In The Classroom
10 Growing A School Garden
POSTMASTER: Send address changes to Neighbors, P.O. Box 11000, Montgomery, Alabama 36191-0001.
DISCLAIMERS: Advertisements in Neighbors do not represent an endorsement by the magazine or Alabama Farmers Federation. Editorial information from sources outside the Alabama Farmers Federation is sometimes presented for our members. Such material may, or may not, coincide with official Alabama Farmers Federation policies. Publication of information does not imply an endorsement by the Alabama Farmers Federation.
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On The Cover 28
A member of the Greatest Generation, W.G. Rentz of Marengo County reflects on freedom, farming and the Federation. See story on page 7. Photo by Debra Davis
Misconceptions About Agriculture
MYTH: Alabama timberland is rapidly depleting. timber is grown in Alabama than is FACT: More harvested annually. For each ton of timber
harvested, 1.55 tons of new growth are planted. Source: Alabama Forestry Commission 3
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Photo by Caleb Hicks
Teachers Harvest Ideas That Help Educate Students
By Rebecca Oliver
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Photo by Rebecca Oliver
labama educators had the chance to become students of agriculture at the Ag In The Classroom (AITC) Summer Institute in Prattville June 1-3. Kindergarten through sixthgrade teachers from across the state attended workshops and farm tours at EAT South, an urban farm in downtown Montgomery; Petals from the Past, a garden supplier in Jemison; and the Chilton County Research and Extension Center. Peggie Montgomery, a second-grade teacher at Foley Elementary, said she will use what she learned at AITC to educate her students about agriculture in a school garden. “It’s important for the kids to see the different variables responsible for making plants grow,” Montgomery said. “I’ve gained a wealth of knowledge here to share with my students.” During an AITC panel discus-
Top photo: Dr. Arlie Powell of Petals from the Past in Jemison discusses fruit production with teachers at the summer institute. Bottom photo: a farmer panel answered teachers’ questions about biotechnology, animal care, food labeling and other topics. Panel members were, from left, Dr. Powell, Alabama Farmers Federation President Jimmy Parnell, Autauga County Farmers Federation President Andy Wendland and Walker County Farmers Federation President Dorman Grace.
sion, teachers questioned farmers about biotechnology, animal feed and care, food labeling and weed control. Bobbie Bankston, a first-grade teacher at Glenwood School in 4
Smiths Station, said she didn’t realize agriculture was so broad. “Our students often aren’t exposed to where their food comes from,” Bankston said. “Now that I have curriculum materials to take J u ly 2 0 1 6
back with me, I can engage them in hands-on activities to educate them about the different aspects of this industry.” A craft workshop also helped teachers learn classroom activities that educate students about agriculture. The Alabama Farmers Federa-
tion sponsors AITC with funding primarily from the Alabama Farmers Agriculture Foundation’s ag tag sales. The Alabama Department of Agriculture and Industries and state agriculture organizations also support AITC. “This institute provides teachers with tools and curricula that are ag based and help teach history, science, math and reading,” said Federation Women’s Leadership Director
Kim Ramsey, who is AITC state committee chairman. “It’s exciting to have attendees see farms, some of them for the first time, and be able to take back information to share in their classrooms.” In addition to what they learned at the institute, teachers earned professional development hours and took home hundreds of dollars in classroom supplies. For more information about AITC or the summer institute visit alabamaaitc.org. n
Left photo: Foley Elementary teacher Peggie Montgomery, left, EAT South Downtown Farm Manager Jetson Brown and Alabama Cooperative Extension System 4-H Outreach Programs Administrator Brenda Henson discuss backyard poultry at EAT South. Below: teachers make farm-related crafts for classroom activities and tour EAT South’s vegetable and herb garden.
Photo by Caleb Hicks
Photo by Rebecca Oliver
Photo by Caleb Hicks
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JU
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AD
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bama’s Best Restaurant Catfish Challenge
Nominate your favorite restaurant at AlabamaCatfish.org Whether it’s blackened, baked, sautéed or deep-fried, Alabama catfish lovers have the chance to brag about their favorite restaurant that serves the Southern specialty. Alabama Catfish Producers, a division of the Alabama Farmers Federation, is sponsoring the Catfish Restaurant Challenge to recognize delicious catfish dishes. The contest highlights and rewards Alabama restaurants known for serving tasty and nutritious U.S. farm-raised catfish. We’re asking customers to nominate their favorite restaurant and to tell us why it’s the best in Alabama. Four finalists will be chosen for the official Catfish Restaurant Challenge. A team of judges, including an Alabama catfish farmer, will visit the finalists and present each restaurant owner a plaque. The winner of Alabama’s Best Catfish Restaurant will be announced in August, which is National Catfish Month. The winning restaurant will receive a trophy, a cash prize and will be featured in Neighbors magazine. The person nominating the winning restaurant also will receive prizes from the Alabama Catfish Producers.
Visit AlabamaCatfish.org for a complete list of rules and the nomination form. Deadline for your favorite restaurant nomination is July 7, 2016
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A Quiet Patriot
Faith, Farming And Farm Bureau Lead To Life Of Service By Debra Davis
“My daddy had the crops in the ground when I came home from the Army, and I started right back helping him,” Rentz said. “I’ve been farming ever since.” Rentz has seen a lot of changes to agriculture. He recalls when his father, the late George Godfrey Rentz Jr. bought a one-row cotton picker in 1965. Before that, everything was hand-picked. As years and low prices crept up on Rentz, he stopped growing row crops — not enough money and too much work, he said. Today, he has beef cattle and still bales several tons of hay each year for winter feed. Rentz is a lifelong bachelor who lives in the house where he grew up. His brother, Irvin Gray Rentz, 88, lives nearby with his family. A Gideon and devout leader of the Campground Methodist Church, Rentz has been a Marengo County Farmers Federation board member 55 years — 10 as president; the rest as secretary-treasurer. Marengo County Farmers Federation President Meador Jones described Rentz as an icon of integrity. “He’s been a mentor to me since I became (Marengo County) president in 2001,” Jones said. “He has a remarkable memory. Everything he does is done with integrity. He has dedicated his life to his church, his country, farming and Farm Bureau. Men like him are what made our country and this organization great.” n
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arbecues, fireworks and extra vacation days are what Fourth of July means to many Americans. But for members of the Greatest Generation, including 90-year-old Marengo County farmer W. G. (Billy) Rentz, celebrating America’s freedom means much more. “I turned 18 Feb. 26, 1944; graduated Linden High School May 26, and was sworn into the U.S. Army June 26,” said Rentz. “The next year, on my 19th birthday, was my first day in a foxhole on the front line in Europe. Until I went into the Army, I had only been out of Marengo County twice.” Rentz was in the 44th Infantry, which saw limited battle in Europe, but he recalls the sound of bullets whizzing overhead and soldiers who didn’t make it home. “It was war, but the soldiers I knew were not fighting against anyone as much as they were fighting for our freedom,” he said. “I’ve never regretted serving my country.” Rentz returned home to the farm when the war ended. Cotton was still king in the South and the staple of their family farm in the Campground community. The family also owned a cotton gin, ran a sawmill and raised cattle. J u ly 2 0 1 6
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Relationships That Pay Dividends.
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Fresh Alabama Produce Helps Savor The Flavor Of Summer By Rebecca Oliver and Debra Davis
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ummer produce season is in full swing across Alabama, providing fresh fruits and vegetables for consumers. For Mobile County’s Brian Keller, who once grew only landscape trees, expanding his farm to include U-pick produce changed his attitude. “When the housing market crashed, we began looking for some diversification from the tree business,” said Keller, who is on the Alabama Farmers Federation State Horticulture Committee. “We started out small about 10 years ago, and business has been good. We figured no matter how bad the economy gets, everybody has to eat.” Keller’s Oak Hill Produce on Grand Bay Wilmer Road features watermelons, cantaloupes, strawberries, blueberries and hundreds of rows of vegetables. Customers visit the roadside stand three miles north of Interstate 10 for sweet corn, squash, okra, beans, peppers and almost everything else grown in Alabama. “We chose the U-pick route because that takes some of the labor off of us,” Keller said. “A family can get a lot of good vegetables at a very good price without having to plant their own garden. People love to bring their children, too.” Oak Hill Produce patrons take to the fields armed with buckets. Okra, strawberries and blueberries are sold by the gallon; all other produce is sold by 5-gallon buckets. “To me, this is very rewarding,” Keller said as he watched a group of small children race to pick some of the season’s first blueberries. “I feel like our farm is contributing something to society on a fundamental level.” For Jeremy Calvert, the sight of fresh produce with its shades of red, green and yellow, combined with a sweet fragrance cannot be replicated in a grocery store. Calvert grows over 20 fresh fruits and vegetables at his Cullman County farm. He sells produce at a retail store in Dodge City and local farmers markets. “Our customers want to buy from the person who J u ly 2 0 1 6
Oak Hill Produce owner Brian Keller , left, owns a U-pick vegetable farm near Grand Bay. Above: Micah Colomb of Theodore, 4, picks fresh blueberries at Oak Hill Produce.
grew what they’re buying,” said Calvert. “We can produce a product with better taste than grocery stores. They can’t compete with our ability to pick and sell something within a matter of hours.” Although Keller still enjoys growing trees to enhance landscapes, he said vegetables bring their own reward. “Trees are beautiful,” he said, “but you can’t eat a tree.” For a list of farmers markets, roadside stands and U-pick farms, visit BuyLocalAlabama.com. n 9
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Meridianville Middle School Teacher Shannon Moore, center, helps students pick strawberries in the school garden. From left are Cullen Mills, Peyton Corn, Moore, Payton Bell and Camryn Bassler.
Photo by Caleb Hicks
Growing A FEAST Of Knowledge At Meridianville Middle School By Rebecca Oliver
It was designed by MMS teacher Shannon Moore and Alabama A&M University’s Dr. Ernst Cebert and Dr. Lloyd Walker. “In my 15 years of teaching, every time I’ve brought kids outside to participate in any type of plant study, it increased student engagement,” Moore said. This year's main crop for the students was strawberries grown in raised beds they built themselves with a $10,000 donation from Madison County Commissioner Roger Jones. “It was way harder than we thought it was going to be,” said student Cullen Mills. The students conducted trials comparing yields of strawberries grown on black plastic with those grown on wheat straw mulch and no mulch or plastic. As a result of the study, students found strawberries grown on black plastic produced higher yields. Noel Brown, a local farmer,
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espite the hard work of weeding and watering, Meridianville Middle School (MMS) students can’t wait to get their hands dirty each day. Their garden is part of Fostering Environmental and Agricultural Scientists for Tomorrow (FEAST), a project that educates students about science in agriculture.
From left are Madison County Schools Superintendent Matt Massy, Alabama A&M University Dean and Research Director Dr. Lloyd Walker, Alabama A&M President Dr. Andrew Hugine Jr., Meridianville Middle School teacher Shannon Moore, Principal David Manning and Alabama A&M Provost for Academic Affairs Dr. Daniel Wims. w w w. A l f a F a r m e r s . o r g
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donated a strawberry plant for each student. Moore said the students learned why large-scale farmers utilize black plastic for crops. “The strawberries that didn’t have the black plastic had so many weeds choking out the strawberry plants that they didn’t produce many strawberries at all,” said student Peyton Corn. Payton Bell, another student participating in Moore’s outdoor classroom, said she now has a stronger connection to food. “Now that we know how difficult it is to keep up with all the weeding and watering, we have more appreciation for the food we eat,” she said. The students said they hope future classes will enjoy learning in the outdoor classroom. “We’re starting to learn how to give back to the people younger than us,” Camryn Bassler said. Moore’s class also grows vegetables and is in the process of planting over 70 species of trees around their school’s campus to be used to teach tree identification to future students. The trees were purchased with a $25,000 grant from Monsanto’s America’s Farmers Grow Rural Education Fund. Moore said she's hopeful FEAST and its outdoor classroom will be replicated by other educators. For more about FEAST, follow the class Twitter page @ theSOILclass. n
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Luther Bishop
Colbert County Farmers Federation president The now-famous quote “keep calm and carry on” was brainstormed during wartime, but Luther Bishop attempts to live out the saying during dayto-day operations on his Colbert County farm. “A good day is being able to get up and go to work without many blow ups,” said Bishop, 57, Colbert County Farmers Federation president. “If I can stay calm, I don’t have too many bad days.” A University of North Alabama graduate, Bishop has 570 acres of row crops with his father, L.O. On the side, the Bishops sell their famous smoked barbecue pork to stores throughout the South and cater events. The Bishops began no-till farming in 1994, which stopped soil erosion and increased soil quality — a big accomplishment for the farm. Luther and his wife of 30 years, Cissy, live in Cherokee. They’re members of Allsboro Cumberland Presbyterian Church, where Luther is an elder. They have two daughters and two grandsons. J u ly 2 0 1 6
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Pork Producers Help College Students Bring Home The Bacon By Rebecca Oliver
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he Alabama Farmers Federation Pork Division is helping youth bring home the bacon in scholarships. In the last 10 years, Alabama Pork Producers awarded $25,000 to 32 young people pursuing higher education. The organization currently provides a $500 scholarship to the Premier Exhibitor of each age division at Kiwanis Club of Montgomery’s Alabama National Fair. That prize money means a lot to students like Enterprise High School senior Paxton Peacock. He plans to attend Auburn University this fall with help from $3,500 won from the Alabama Pork Producers scholarship program. He’s a seven-time winner of the Premier Exhibitor Award at the Alabama National Fair. “My parents are hard-working, middle class people,” Peacock said. “I see them get up and work hard every day for our family, and this money will help me get through school and fulfill my goal of working in medicine.” Peacock said members of his family have shown livestock for 30 years, and the lessons he’s learned have prepared him for collegiate success. “Coming home at 4 p.m., working, feeding and washing my animals, eating dinner and then doing homework has taught me time management,” he said. “Showing has taught me public speaking and leadership skills and introduced me to showmen from all around the country.” Scholarships help benefit youth for years to come, said Alabama Farmers Federation Pork Division Director Guy Hall. “We realize most students may
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Above: Paxton Peacock of Enterprise will attend Auburn University this fall using Alabama Pork Producers scholarship money. Left: Kelly Goneke shows her hog at state competition.
not become hog farmers, but we believe in investing in youth who are responsible, hard-working and dedicated,” Hall said. “Hopefully these scholarships will encourage young people to continue their education after high school at a four-year college, technical school 12
or community college.” Scholarship recipient Kelly Goneke, an Auburn University senior from Conecuh County, said showing livestock helped provide a unique perspective in her major. “I knew I wanted to be in the College of Agriculture, and with my love of math, biosystems engineering was a perfect fit,” she said. “I think raising and exhibiting livestock helped me deal with challenges in pursuing my degree, and it gives me experience with livestock that other engineering students may not have.” Premier Exhibitor winners are determined by a scoring system managed by Alabama 4-H and FFA show officials based on exhibitors' scores on a written exam about swine knowledge, showmanship placing, highest placing of a hog and judging class performance. J u ly 2 0 1 6
For more information on Alabama youth hog shows, visit aces.edu or contact a county Alabama Cooperative Extension System coordinator. n Kelly Goneke, left, and Taylor Blair Arnett accept Grand and Reserve Champion Premier Exhibitor Awards from Alabama Pork Producers Director Guy Hall.
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Alabama Teacher Of The Year Gets In The Driver’s Seat
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nglish teacher Dana Jacobson drove away from the Alfa Insurance home office in Montgomery May 12 in a shiny, new silver Chevrolet Traverse. A year’s use of the car is among the perks Jacobson received as the state’s 2016-2017 Teacher of the Year chosen by the Alabama State Department of Education (ALSDE). She’s taught at Clay-Chalkville High School since 1999. This marks the 20th year Alfa Insurance and the Alabama Farmers Federation have provided a car and insurance coverage for Alabama’s Teacher of the Year. “We put a great deal of trust in our teachers to help shape the next generation of Alabamians, and it’s comforting to know we have outstanding people like Ms. Jacobson to take on this task,” said Jimmy Parnell, president of Alfa and the Federation. “We hope this vehicle will help make her travels over the next year a bit easier.” Jacobson automatically
Alabama Teacher of the Year Dana Jacobson received a Chevrolet Traverse at the Alabama Farmers Federation home office in Montgomery courtesy of Alfa Insurance and the Federation. From left are Federation Executive Director Paul Pinyan, Alfa and Federation President Jimmy Parnell, Jacobson and Assistant State Superintendent of Education Jeff Langham.
became Alabama's nominee for the National Teacher of the Year Program. Alfa and the Farmers Federation are committed to supporting education in Alabama. Annually,
they award more than $200,000 in college scholarships to students studying in the state. Their foundations support agriculture education programs such as FFA, 4-H and Ag in the Classroom. n
Commodity Conference Offers New Ways To Participate
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ontests, benevolence and a town-hall-style meeting will give farmers new ways to participate at the Alabama Farmers Federation’s Commodity Producers Conference July 28-31 in Mobile. “Our goal is to increase engagement among Federation members and guests in order to better serve their needs,” said Governmental and Agricultural Programs Department Director Brian Hardin. “The Commodity Producers Conference was started 44 years ago to provide farmers an opportunity to discover new opportunities, discuss challenges and exchange ideas. By encouraging more participation, we hope to increase feedback and communication not only during the conference, but year-round.” A highlight of the event will be the “Let’s Talk” discussion panel Saturday, July 30, at 2:30 p.m. The general session will feature the w w w. A l f a F a r m e r s . o r g
deans of agriculture and forestry at Auburn University, Alabama A&M University and Tuskegee University, as well as the director of the Alabama Cooperative Extension System. Federation President Jimmy Parnell will facilitate the discussion, which will be directed by questions from conference attendees. “Rather than having these leaders present prepared remarks and slide presentations, we’re encouraging farmers to ask questions from the floor,” Hardin said. “This is an opportunity for our land grant university leaders to hear from stakeholders about research, education and outreach needs.” To jumpstart participation, the session will feature a live, electronic survey using Poll Everywhere. Attendees are encouraged to download the Poll Everywhere app for their smartphones so they’re ready to participate during the conference. 14
Other opportunities for involvement include a competitive fundraiser for the Ronald McDonald House during registration. Attendees from different areas of the state will have a chance to demonstrate regional pride and generosity by giving to the worthwhile cause. The Women’s Leadership Division will give members a chance to vote for the People’s Choice Award in the Tablescapes contest. Tour participants will be able to win valuable prizes by snapping photos along the route and posting them on Facebook, Twitter or Instagram with the hashtag #alfafarmers16 and tour color. Select photos from the contest will be featured at the banquet Saturday night. For an agenda and information about the Commodity Conference, visit http://tinyurl.com/ AFFCC2016. n J u ly 2 0 1 6
Statewide Contest Seeks To Reward Top Soybean Farmer By Caleb Hicks
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$10,000 Award! of water, fertilizer, planting rates and other input considerations. “I think the goal will be exceeded,” Wilson said. “The capabilities of doing it exist. We’ve
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$10,000 award has been offered by the Alabama Soybean Producers to a farmer who can grow 100 bushels or more of soybeans per acre. Participants entering the 100-Bushel Yield Challenge will select their five best contiguous acres from a field larger than 10 acres and have until July 15 to enter the contest. The plot must be located in Alabama and owned or leased by the entrant, according to the Alabama Cooperative Extension System (ACES), which supervises the contest. The Alabama Farmers Federation’s Carla Hornady said the challenge is a great incentive for farmers to manage their crops for the best yields. “Other states use contests like this to challenge their farmers, and we thought if they could do it, we could do it, too,” said Hornady, who is the Federation’s Soybean Division director. “It can also be a great way to encourage producers to investigate innovative methods to achieve better yields.” State Soybean Committee members, who approved funding for the contest, agree the challenge can inspire farmers. Committee member Charles Butler of Madison County has high hopes for the contest. “Through advancements in technology, yields of corn and soybeans have risen over the years,” said Butler, a 1974 Auburn University graduate. “We were trying to make 35 bushels per acre back then (in the 1970s), and 40 bushels per acre was great.” According to a USDA report, Alabama farmers averaged 41 bushels in 2015. State Soybean Committee Secretary-Treasurer Jeremy Wilson of Talladega County said the challenge pushes farmers to seek the best production methods, including the use
even topped 100 bushels per acre on parts of our farm. Even though I can’t enter the contest, I want to encourage other farmers to enter.” Dr. Dennis Delaney, ACES soybean specialist, is a challenge judge, ensuring rules are followed and verifying the weight of trucks carrying the beans. Delaney said while yields as high as 90 bushels per acre have been documented in parts of Alabama, he is confident farmers will beat those numbers. “The contest is an educational opportunity for farmers,” Delaney said. “If a farmer can win the 100-Bushel Yield Challenge, we hope other farmers will attempt to break the record in the future.” Entries must be submitted by July 15, 2016, to Dr. Dennis Delaney, 119 Extension Hall, Auburn University, Alabama 36849, or delandp@auburn.edu. Visit aces.edu/anr/crops for more information. n
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Bama Crawfish Choctaw County’s New Catch Of The Day By Marlee Moore
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n a county known for catfish camps along the Tombigbee River, Mike and Sandy Scott are growing, harvesting and selling a catch of the day most Alabamians associate with neighbors down on the bayou – clawed, crimson and crustaceous crawfish. Choctaw County’s Bama Crawfish, the Scott family business, is one of the first documented crawfish farms in Alabama and distributes 4,000 pounds of crawfish weekly to customers from Demopolis and Camden to Starkville, Mississippi. “Over the years, I’ve established relationships with my customers,” said Mike, 53. “If our product is good, they’re going to come back.” Mike, a registered forester, and Sandy, a certified public accountant, are both Mississippi State University graduates who never planned on operating a booming crawfish business when they
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moved to Butler in 1991. But after Mike began wholesaling crawfish for a friend in the Mississippi Delta, he expanded into Butler. That led to a gig cooking crawfish at a local restaurant, which then boiled over into selling out of his ForestSouth, Inc. business office. “It just got bigger and bigger,” said Mike. In 2004, Mike dug three ponds on swampland right outside town. To his surprise, the land was home to naturally occurring crawfish populations, which he attributes to the ponds’ productivity. “My ponds are very productive for the amount of acreage we have,” said Mike, whose ponds total 20 water acres and average 1,000 pounds of harvested crawfish weekly. The other three-fourths of Bama Crawfish’s wholesale product comes from a family in Louisiana – the Landrys, stars of History Channel’s “Swamp People.” To catch the freshwater crustaceans, wire traps filled with artifi16
cial bait are lodged in the bottom of knee-deep ponds. Crawfish crawl in from the bottom and are harvested every few days using a Louisiana-built push boat. “This is the way they do it in Louisiana,” said Mike, whose live crawfish sales run from February to June. “This is how the majority of farmers do it.” In 2007, the Bama Crawfish restaurant moved out of Mike’s forestry office to its current location in the heart of Butler under the water tower. Open Friday and Saturday nights from February to May, they serve classic boiled crawfish with potatoes, corn and sausage, boiled shrimp, raw oysters and crawfish-topped pizza. “We’ve found the way we like it best and stuck with it,” said Mike about his family’s crawfish-boiling technique, especially when it comes to their secret spice blend. Bama Crawfish has been Mike’s baby from the start, but when the restaurant opened, Sandy, his wife J u ly 2 0 1 6
of 25 years, jumped on board. Their children, Logan, 22, and Gray, 19, both students at the University of West Alabama, also pull their weight at the restaurant and on the farm, where the Scotts also have 20 head of cattle. “It turned from a hobby into a business,” said Sandy, whose busiest time of year – tax season – coincides with crawfish season. “And since our kids have graduated high school, the restaurant gives me a chance to see people I don’t normally get to see.” The restaurant also caters events like wedding receptions and birthday parties – even the University of West Alabama’s annual alumni crawfish boil. “We wouldn’t be here if the town didn’t support us,” said Sandy, who makes an effort to hire
locals at the crawfish shack, as she and Mike affectionately call their business. Timmy Brannan has been Bama Crawfish’s head chef for six years and is part of the Scott family, according to Sandy. “We’re here to please the public,” Brannan said. “There’s not a whole lot of people who do this.” The Scotts, whose farm property is insured by Alfa Insurance, have a special relationship with their local agent, Alex Deshotels, whose family back in Louisiana owns a crawfish processing plant. “We know a lot of the same people in Louisiana who helped Mike
get his business off the ground,” said Deshotels, who attends church with the Scotts and frequents Bama Crawfish. Although crawfish prices fluctuate during the season, demand tends to stay up. However one thing remains the same for Bama Crawfish: a solid, unusual product people love. For Mike, he still loves mudbugs, but doesn’t eat too many these days. “If I go to a crawfish boil, I’ll eat as many as anybody,” he said. “Here (at the restaurant), I stick to quality control.” n
Above: a worker checks traps at one of Mike Scott’s ponds, which collectively average 1,000 pounds of crawfish weekly in peak season. Top right: Scott holds a trap filled with crawfish harvested from his pond. Right; Scott and Alfa Agent Alex Deshotels enjoy low county boil from Bama Crawfish in Butler.
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Receive up to 30% off, plus free shipping.
For a complete list of member benefits, go to alfafarmers.org/benefits. Member benefits are available to members only and are subject to change. Some restrictions apply.
TREASURE Forest Tags Available For Pre-Order By Rebecca Oliver
A
labamians who love the outdoors will have a great way to show it by purchasing a newly re-designed Alabama TREASURE Forest Association (ATFA) license plate. The plates recently received approval from the Alabama Legislative Oversight Committee. ATFA is required to pre-sell 1,000 tags by May 31, 2017, before they are manufactured. The $50 tag fee, payable to the state Department of Revenue, is tax deductible. “The funds from the sale of this tag will help us educate the next generation of Alabamians, forest landowners, school children and others about the importance of well-managed forests,” said Alabama Farmers Federation Forestry Division Director Rick Oates. “This tag will be a vehicle for preserving both the environment and economy of our great state.” There are 23 million acres of timberland in Alabama, accounting for more than 69 percent of the state’s land area. Of that acreage, 87 percent is owned by non-industrial, private landowners, according to the Alabama Forestry Commission. “These forests provide valuable resources that directly affect the quality of life of every Alabamian,” Oates said. “They provide wood products we depend on every day. These same forests also provide habitat for wildlife, clean the air, purify water, protect valuable topsoil and provide scenic beauty and recreational opportunities. For all these reasons, Alabama’s forests are vital.” For information about the tag, visit treasureforest.org or contact William Green of the Federation at (334) 612-5235. n J u ly 2 0 1 6
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Why Soybeans?
The United States is the top soybeanproducing country in the world. Soy is one of the few plants that provides a complete protein, containing all eight amino acids essential for good health. Soybeans grown in Alabama are primarily used for animal feed, but can be used in a variety of products including adhesives, ink, cosmetics and foam padding. More than 800 soy-based products have been developed with farmer checkoff dollars since 1990.
“The research funded by our checkoff helps farmers grow more soybeans and find more uses for soybeans.” — Dwight Landsdell, Lawrence County Soybean Farmer
A DIVISION OF THE ALABAMA FARMERS FEDERATION
Paid for by Alabama Soybean Producers Checkoff.
Alabama Beef Producers Tour Kansas
By Debra Davis
A
bout 50 Alabama farmers toured some of the nation’s top cattle ranches and feed yards in Kansas on the Alabama Farmers Federation’s annual Beef Tour May 15-21. The tour included stops at 11 feed yards in southwestern Kansas. For cattlemen like Michael Dansby of Lowndes County, visiting the feed yards was an opportunity to see where his cattle may go when they leave Alabama. Several large feed yards were part of the tour, including Pratt Feeders in Pratt, Kansas, which can hold up to 40,000 calves. “The best part of this trip for me was getting to see the feed yards up close,” said Dansby, 38, who has brood cows and a stocker calf operation. “We talked to the managers of the different places we went, and it was interesting to see how they run such big feed yards. Learning what they feed, how they feed and being able to ask questions about why and how they do things was invaluable. I made a lot of contacts with people in the business, not just J u ly 2 0 1 6
Alabama Farmers Federation members toured 11 cattle feed yards plus several registered beef cattle farms during the 2016 Beef Tour in southwest Kansas May 15-21.
from Kansas, but others from Alabama who were on the trip. That’s always good.” Likewise, Winston County Farmers Federation President Darrell Lee said it was a great trip, adding, “I met some super people.” Lee has about 250 brood cows on his farm in Addison. He said he typically sells his calves at a local stockyard and also sells replacement heifers from his farm. “This was my first time on the Beef Tour, and it was an eye-opening experience,” said Lee, 57. “I had never been to a feed yard, so just that many cattle in one place was a little mind boggling. I’ve been to some big sale barns, but nothing compares to seeing so many cows at once.”
Federation Beef Director Nate Jaeger organized the tour. He said the tour gave Alabama farmers the opportunity to learn new cattle handling techniques, health care practices, genetics, nutrition and marketing. More importantly, he said, it helped farmers learn that what they do on their farms affects beef when it’s harvested. “This tour did a good job of showing our members diversity in the cattle-feeding business,” Jaeger said. “I think it will lead to some attendees retaining ownership of all, or a portion of, their cattle in the future because they see an opportunity to improve their bottom line and potentially their genetics, based on feed yard- and carcass-performance data.” Lee said he plans to take some of what he learned on the tour and put it into practice on his farm. “We’re always looking for ways to improve what we do and for ways we could save money,” he said. “You can learn a lot from a trip like this.” n From left, Winston County Farmers Federation President Darrell Lee, his wife, Linda, and Michael Dansby of Lowndes County look at Hereford cattle from Sandhill Farms in Haviland, Kansas on the Beef Tour.
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Volunteers Make Farm-City A Success By Rebecca Oliver
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Photo by Caleb Hicks
loria Jeffcoat, retired teacher and 2016 Farm-City Volunteer of the Year, is passionate about youth education in agriculture. “With each generation becoming further removed from the farm, it’s important to educate urban youth on where their food comes from,” Jeffcoat said. Jeffcoat remembers students telling her that none of them had ever touched a horse. “I just had to do something about that,” Jeffcoat said. “So, I told my husband, and we arranged for a pony we had at the farm to be brought to the school. All the children got to meet him.” Since its beginning in 1955, the goal of Farm-City has been to strengthen the relationship between rural farmers and urban workers. Farm-City committees promote educational events, farm tours and youth poster, essay and multimedia contests to provide urban America with first-hand information on food production. Jeffcoat delivers coloring books, poster and essay materials to Houston County’s 29 schools. The personal touch of hand-delivering poster and essay materials fosters a relationship among the schools, the Federation and the Farm-City Committee, Jeffcoat said.. She said the key to Houston County’s Gloria Jeffcoat was the 2016 FarmCity Volunteer of the Year.
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Farm-City success is to identify the passions of people in the community and fit them into the project. “My passion is the children, but there are other areas of Farm-City where volunteers with expertise in those areas can contribute greatly,” Jeffcoat said. Volunteers from the 2016 Best Farm-City Committee Division I winner, Cullman County, donated 8,000 pounds of potatoes to local food banks by collaborating with high school students and the urban community. “Our volunteers are the kind of people who love helping others,” said Lesia Van Gundy, Cullman County Farm-City chairman. “Our farmers purposefully plant extra so they’ll have something to donate.” Pike County Farm-City Chairman Randy Hale said connecting with members of other community organizations made Pike County successful as the 2016 Best FarmCity Committee Division II winner. By reaching out to the Troy Rotary Club, the Pike County
Farm-City Committee engaged with international students attending Troy University. The Troy Rotary Club invited Farm-City Committee members to a luncheon where they were able to educate students from China, India, Vietnam, Saudi Arabia, Nepal, Korea, Nigeria, France, Britain and Germany on food and fiber production in the United States. “Knowing what assets you have
in your community and working with other organizations really moves the project forward,” Hale said. “It’s better when you can come together with the people from other organizations to reach a common goal.” For more information on becoming a Farm-City volunteer, contact your county’s Farm-City Committee or visit alabamafarmcity.org. n
Cullman County Farm-City volunteers bagged 8,000 pounds of donated sweet potatoes for local food banks last year.
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State FFA Members Encouraged To Focus On Education And Service By Rebecca Oliver
F
FA members from across the state gathered for the 88th Alabama FFA Convention June 8-10 to expand their vison for the future of agriculture and network with students, advisers, sponsors and guests. The Alabama Farmers Federation sponsored a booth where visitors raced remote-control tractors to win sunglasses straps, water bottles, notepads and T-shirts. Alfa Young Farmers and Alabama Soybean Producers sponsored the shirts. Students participated in workshops, toured sponsor booths and attended an address by American Farm Bureau Federation President Zippy Duvall during the opening session Wednesday. During his address, Duvall urged students to focus on education and service to be successful young people in agriculture. “There are hundreds of jobs in rural America waiting on you to serve your country, your community, the American people and the people of the world,” Duvall said. “We need smart, bright, educated, energetic, ready-to-work people to serve in the agricultural world.” Brittney Sanders, an FFA student from Brookwood High School in Tuscaloosa, said the work ethic FFA taught her has provided countless networking, job and college opportunities. “The most rewarding thing about FFA is that you see the fruits of your labor in everything you do,” Sanders said. “You see that your hard work pays off.” Trenton Thomas, a student w w w. A l f a F a r m e r s . o r g
Above: Federation intern Caleb Hicks, left, distributes farm safety T-shirts sponsored by Alabama Soybean Producers at State FFA Convention June 8. Left: (left to right) Charitee Childs, Jon Peterson and Trenton Thomas of Goshen High School discuss their future plans during the Alabama State FFA Convention.
from Goshen High School, said the convention serves as a place to share ideas about the future of agriculture. “I’ve made lifelong friends through FFA,” Thomas said. “I know the contacts I make here will be beneficial to me when I begin farming on my own.” Federation Young Farmers Director Jennifer Himburg said FFA develops character and discipline in students that reassures her about the future of Alabama agriculture. “State convention is one of my favorite memories as an FFA member,” said Himburg, a former 24
Alabama and National FFA officer. “It offers an incredible opportunity for members to build friendships, strengthen leadership skills and participate in competitive career-development events. Experiences like these help students build a strong foundation for a successful future.” Former Federation Executive Director Mike Kilgore was inducted into the Alabama FFA Wall of Honor during the convention. Kilgore resides in Dadeville and was nominated by the Federation and its past president Jerry Newby. Other inductees include Randy Britnell of Arab; O.R. Dennis of Trussville; Gary Hall of Opp; David Stonebraker of Gadsden; Bruce Tidwell of Oneonta; and Randy Wilkins of Cullman. n J u ly 2 0 1 6
Moore Joins Federation Communications Department
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he Alabama Farmers Federation Communications and Public Relations Department welcomed new agricultural communications specialist Marlee Moore June 6. Moore, 21, graduated from Auburn University (AU) in agricultural communications in May and interned with the Federation in summer 2015. “I’m thankful and excited to be back full time with the Federation,” she said. “My goal is to bridge the gap between consumers and farmers. People want and need to know where their food and fiber comes from, and I’m excited to help be a voice for the farmers of our state.” Moore will write news releases and feature stories and take photographs for Neighbors magazine, county Federation newsletters and
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the website. She also will cover Federation events, write newsletters and collaborate with other staff members on special public relaMoore tions projects. She directly reports to Publications Director Debra Davis, who worked closely with Moore last summer. “Marlee gives me hope for agriculture’s future,” Davis said. “She is a bright, talented writer. She is passionate about agriculture and sharing our farmers’ stories, innovations and challenges. She is a great addition to our team.” Moore is a former Federation scholarship recipient and was heavily involved in AU College of Agriculture activities, serving as an Ag
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Ambassador, Ag Council reporter and Agricultural Communicators of Tomorrow vice president. She was the AU College of Agriculture’s assistant student recruitment coordinator and represented the college as graduation marshal. A Thomasville native, Moore, whose father is a forester, was raised around the timber industry. Since choosing to study agriculture, Moore has seen firsthand how one person’s immersion in the industry can affect those around her. Her grandparents recently began a small farm, and her parents are clearing land for cattle pastures. “I can’t take all the credit for them digging into agriculture,” Moore said, “but they see how much I love this industry and want to be a part of it, too. Agriculture really is the gift that keeps on giving.” n
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W
hen a parsleyworm is startled, it’s likely to surprise you with two mean-looking “horns” that shoot out from the back of its head. Don’t be alarmed; it’s just a bluff. The horns don’t hurt, but they look scary, which is exactly the idea. With few other ways to defend itself, the parsleyworm counts on the effect to appear dangerous. Its smell is discouraging, too. However, consider it a treat to discover one of these beautiful caterpillars in your garden this summer. It will become a graceful black swallowtail butterfly one day. The eastern black swallowtail is one of the most common butterflies in North America, ranging from Florida to Canada and west to the Rocky Mountains. It’s one of the few butterflies that sometimes can be considered a pest because the caterpillar feeds on crops that are members of the carrot family, including parsley, carrots, celery, dill, fennel and parsnips. However, the caterpillars generally are not too numerous. Gardeners often provide a few extra plants to raise the beautiful butterflies. In spring and summer, female swallowtail butterflies appear in the garden to lay tiny, round, yellow-green eggs on the leaf tips of vegetable plants, or other plants of the carrot family such as Queen’s Anne’s lace in old fields, pastures, roadsides and marshes. Since eggs are usually laid singly, not in groups, these caterpillars are not as numerous as pesky ones like cabbageworms. You can recognize female swallowtails because they have more blue at the base of their wings than males. When an egg hatches, the tiny black and white caterpillar that emerges looks a lot like a bird dropping. This is a camouflage to help protect it from being eaten by a bird. As the caterpillar grows, it changes into a beautiful green and black caterpillar, which has the typical color and form most recognizable as the parsleyworm. It would be easy to never know it’s the same caterpillar. After about a month, the caterpillar forms a cocoon, or pupae, which may be green or brown. Because of Alabama’s long frost-free season, there may be three generations of caterpillars reared in gardens here. They spend winter in the pupae stage, which may be attached to plant stems or nearby structures by thin, strong silk threads. The adult butterfly emerges from the cocoon to drink nectar from common garden flowers such as zinnias, lantana, verbena, pentas, coneflower and black-eyed Susans. To encourage generations of these butterflies, always keep parsley in flowerbeds, and share the wonder of nature with youngsters of all ages. n
By Lois Chaplin
The round, greenish-yellow egg of the parsleyworm butterfly is easy to spot once you know what to look for. Photo by Whitney Cranshaw, Bugwood.org When they first hatch, the young parsleyworm caterpillars look like a bit like bird droppings, which is nature’s way of hiding them from bird predators. Photo by Ansel Oommen, Bugwood.org
When startled, the parsleyworm caterpillar will try to scare you with its orange horns, which are harmless but stinky. Photo by Whitney Cranshaw, Bugwood.org
The parsleyworm cocoon is securely attached to a stem or structure at the base by two silken threads. Cocoons may be brown or green. Photo by Whitney Cranshaw, Bugwood.org
You can distinguish female butterflies by the prominent blue markings at the base of the hind wings. The males have only a little blue. Photo by Ansel Oommen, Bugwood.org
Lois Chaplin is an accomplished gardener and author. Her work appears here courtesy of Alabama Farmers Cooperative.
SUMMER SAVINGS. WWW.ALAFARM.COM w w w. A l f a F a r m e r s . o r g
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County Annual Meetings COUNTY
DATE
TIME
BUILDING
ADDRESS
CITY
COUNTY
DATE
TIME
BUILDING
ADDRESS
CITY
AUTAUGA
Wed., Aug. 17
7 PM
Autauga Co. Ag Center
2224 Hwy 14 W.
Autaugaville
JACKSON
Tue., Aug. 2
6:30 PM
Jackson County Federation Building
23625 John T. Reid Pkwy
Scottsboro
BALDWIN
Thu., Aug. 4
7 PM
Baldwin County Federation Building
21332 HWY 59
Robertsdale
JEFFERSON
Fri., Aug. 26
10 AM
Birmingham Botanical Gardens
2612 Lane Park Rd.
Mountain Brook
BARBOUR
Tue., Aug. 9
7:30 PM
Clayton Dime Store Restaurant
10 Eufaula Ave.
Clayton
LAMAR
Mon., Aug. 15
6:30 PM
Vernon Civic Center
44425 AL HWY 17
Vernon
BIBB
Tue., Aug. 23
5:30 PM
Bibb County Federation Building
1101 Walnut St.
Centreville
LAUDERDALE
Tue., Aug. 9
6 PM
Agriculture Center & Extension Office
802 Veterans Dr.
Florence
BLOUNT
Thu., Aug. 18
6:30 PM
Frank J. Green Building (BBQ served @ 6)
415 5th Ave. East
Oneonta
LAWRENCE
Tue., July 26
6 PM
Farm Center Auditorium
13075 ALA-157
Moulton
BULLOCK
Thu., Aug. 11
6:30 PM
Greenway Sportsman’s Lodge
2621 Hwy 223
Union Springs
LEE
Tue., July 26
6:30 PM
Lazenby Farms
11546 Lee Rd. 54
Auburn
LIMESTONE
Thu., Aug. 11
6 PM
100 W Pryor St.
Athens
CALHOUN
Thu., Aug. 11
6:30 PM
Calhoun County Federation Building
1535 Pelham Rd. S.
Jacksonville
Limestone County Veteran’s Museum
MADISON
Mon., Aug. 8
5:30 PM
Mon. Aug. 22
6 PM
Alfa Service Center
1006 Ave. A S.E.
Lafayette
3101 Burritt Drive SE
Huntsville
CHAMBERS
Burritt on the Mountain Auditorium
CHEROKEE
Fri., Aug. 5
6:30 PM
Dean Buttram Senior Center
229 Dean Buttram Ave.
Centre
MARION
Fri., Aug. 5
6:30 PM
Hamilton Recreation Center
317 7th Avenue SW Hamilton
CHILTON
Tue., Aug. 16
7 PM
Alfa Service Center
301 1st St. N
Clanton
MARSHALL
Tue., Aug. 23
7 PM
Guntersville
Tue., Aug. 16
6 PM
Alfa Service Center
229 S. Mulberry Ave.
Butler
Marshall County Federation Building
1333 Blount Ave.
CHOCTAW
MOBILE
Thu., July 21
7 PM
Thu., Aug. 25
6:30 PM
Alfa Service Center
148 S. Jackson St.
Grove Hill
1035 North Cody Road
Mobile
CLARKE
Greater Gulf State Fair Grounds
CLAY
Tue., Aug. 16
6:30 PM
Miss Anita’s Café
30 South Park Dr.
Lineville
MONROE
Mon., Aug. 15
7 PM
Monroe County Ag Center
334 Agriculture Dr.
Monroeville
CLEBURNE
Tue., Aug. 9
6:30 PM
The Mountain Center
6751 Hwy 78
Heflin
MONTGOMERY
Mon., Aug. 29
6:30 PM
Alfa Home Office
2108 E. South Blvd
Montgomery
COFFEE
Mon., July 25
6:30 PM
Community Room
1055 E. McKinnon St.
New Brockton
MORGAN
Fri., Aug. 5
7 PM
Sparkman Civic Center
406 Nanceford Rd.
Hartselle
COOSA
Thu., Aug. 11
6:30 PM
Old Rockford Schoolhouse
Nixburg Rd & County Rd. 18
Rockford
PERRY
Tue., Sept. 6
11 AM
Alfa Office
406 Pickens St.
Marion
COVINGTON
Tue., Aug. 23
6:30 PM
Oakwood Lodge
13725 Brooklyn Road
Andalusia
PICKENS
Thu., Aug. 25
6:30 PM
Pickens County Service Center
155 Reform St.
Carrolton
CULLMAN
Thu., Aug. 4
6:30 PM
Cullman Co. Federation Building
307 Main Ave. NW
Cullman
PIKE
Thu., July 14
6:30 PM
Alfa Service Center
1208 S. Brundidge St.
Troy
DALE
Mon., Aug. 8
7 PM
Dale Co. Government 202 Hwy 123 S Building
Ozark
RANDOLPH
Sat., Aug. 20
5:30 PM
Randolph County Ag Center
2959 County Rd. 333
Wedowee
DEKALB
Thu., Aug. 4
6:30 PM
Alfa Service Center
346 McCurdy Ave. S
Rainsville
RUSSELL
Mon., Aug. 15
7 PM ET/ 6 PM CT
Crawford Lodge
4497 US Hwy 80
Phenix City
ELMORE
Tue., July 19
7 PM
Wetumpka High School
1281 Coosa River Parkway
Wetumpka
SHELBY
Mon., Aug. 15
6:30 PM
Old Courthouse
1854 North Main St.
Columbiana
ESCAMBIA
Tue., Aug. 30
6 PM
Ag Center
175 Ag Science Drive
Brewton
ST. CLAIR
Mon., Aug. 8
7 PM
Alfa Service Center
32775 US Hwy 231
Ashville
ETOWAH
Mon., Aug. 8
6:30 PM
Etowah County Federation Building
125 Broad St.
Gadsden
FAYETTE
Tue., Aug. 9
6:30 PM
Fayette Civic Center
530 North Temple Ave.
Fayette
FRANKLIN
Tue. Aug. 16
06:30 PM
Best Western Plus Russellville
13770 HWY 43
Russellville
GENEVA
Tue., Aug. 16
7 PM
Geneva County Farm Center
2765 Hwy. 52
Geneva
HALE
Thu., Aug. 25
11 AM
Catfish Center
529 S. Centreville St.
Greensboro
HENRY
Tue., Aug. 2
7 PM
Wiregrass Research & Extension Center
167 E. State Highway 134
Headland
HOUSTON
Thu., Aug. 18
6:30 PM
Alfa Service Center
1038 Ross Clark Circle NE
Dothan
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SUMTER
Mon., July 18
7 PM
Alfa Service Center
106 Marshall St.
Livingston
TALLADEGA
Thu., Aug. 18
7 PM
Alfa Service Center
314 East Battle St.
Talladega
TALLAPOOSA
Tue., Aug. 23
6:30 PM
Tallapoosa County Farmers Federation Building
111 North Tallassee St.
Dadeville
TUSCALOOSA
Thu., Aug. 18
7 PM
Bobby Miller Activity Center
350 Bobby Miller Pkwy
Tuscaloosa
WALKER
Tue., Aug. 16
6:30 PM
Walker Co. Federation Office
903 Airport Rd. South
Jasper
WASHINGTON
Mon., Aug. 8
7 PM
Alfa Service Center
54 Court Street
Chatom
WILCOX
Thu., Aug. 11
7:30 PM
Lower Coastal Exp. Station
1192 Earl Hillard Rd.
Camden
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By Jill Clair Gentry
C
anning has traditionally been a way to preserve an abundance of vegetables grown in spring and summer to save for winter months. While that’s still true, canning can be enjoyed by anyone, regardless of their vegetable gardening skills. Making pickles is arguably the best place to start. With minimal equipment, a few spices and some high-quality cucumbers, anyone can produce delicious pickles for their own enjoyment or to give as gifts. As Americans become further removed from farm life and self-sufficiency, serving homemade pickles at a cookout or gifting pretty jars of pickles at Christmas is a safe, cost-effective way to remind friends and family of the simple joys of homemade food. From using Red Hots candy as a spicy flavoring (“Red Hot Cinnamon Pickles”) to a pickle recipe that starts with already-pickled pickles (“Wicked Good Pickles”), there are hundreds of ways to get your pickle on. To ensure crunchy, crisp pickles, cut off the blossom end of the cucumber. Enzymes in the blossom can cause the cucumbers to become soft over time. We’ve chosen recipes sure to appeal to beginners and veterans alike. Summer is the best time to grow or purchase cucumbers, so get started today. For some canning, a pressure cooker is required to control bacteria. However, because of the high acidity of pickles, processing in a water bath is safe. Foods requiring a pressure cooker include asparagus, carrots, corn, okra and peas.
BRINED DILL PICKLES Start-to-finish: 2-3 weeks (1 hour, 30 minutes active) Makes 6 quart-sized jars or 12 pint-sized jars 10 pounds 4- to 6-inch cucumbers 3/4 cup mixed pickling spice 2 to 3 bunches fresh or dried dill 1 1/2 cups canning salt 2 cups vinegar 2 gallons water Garlic 12 pint-sized or 6 quart-sized canning jars with rings and lids
Wash and drain cucumbers. Place half the pickling spices and one layer of dill in a large container. Add cucumbers to within 4 inches of the top. Combine salt, vinegar and water; ladle over cucumbers. Place a layer of dill and remaining pickling spices over top. Add garlic. Place a weight on the cucumbers so they remain submerged in brine.
Store container between 70 F and 75 F. Remove scum that forms on surface of brine daily. Let cucumbers ferment until well flavored with dill and clear throughout. Pickles should be ready for use in 2 to 3 weeks. Remove pickles from brine. Boil jars and lids in hot water for 5 minutes to sterilize. Strain the pickle brine and bring to a boil. Pack pickles into hot jars, leaving 1/4 inch space at top. Ladle hot liquid over pickles, leaving 1/4 inch at the top. Run a knife around the inside of the jar to remove air bubbles. Wipe the rims of the jars with a moist paper towel to remove food residue. Screw on lids and process in a boiling water canner 15 minutes.
Find these recipes in the “Local Flavor” section of AlfaFarmers.org and save them to a virtual recipe box called “My Recipe Box.” w w w. A l f a F a r m e r s . o r g
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WICKED GOOD PICKLES Courtesy of Tammy Thompson Start-to-finish: 1 week, 2 hours (1 hour active) Makes 7 pint-sized jars 1-gallon jar Vlasic hamburger dill slices 10 cups sugar 7 pint-sized canning jars with rings and lids 14 tablespoons minced garlic (adjust to taste) 70 whole, dried, red chili peppers (adjust to taste)
Drain the pickles, reserving 3 cups of juice. Place pickles and reserved juice in a large, covered container. Add sugar, stirring well. Store tightly covered in the refrigerRED HOT CINNAMON PICKLES Start-to-finish: 4 days (1 hour active) 12 large cucumbers, peeled, seeded and quartered lengthwise 1 cup pickling lime 1 gallon water 1 gallon cold water 1 3/4 cups white vinegar, divided 1 1/4 cups water, divided 12 1/2 ounces of Red Hots (cinnamonflavored candies) 1 1/2 teaspoons red food coloring 1/2 teaspoon alum 1 1/4 cups white sugar 4 4-inch cinnamon sticks 6 pint-sized canning jars with rings and lids
Place cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until lime dissolves; pour over the cucumbers and refrigerate for 24 hours. Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot with a lid. Stir 1/4 cup vinegar and 1/4 cup water together in a bowl; add Red Hots. Set aside to soak, stirring occasionally. Stir 1/2 cup vinegar, red food coloring and alum together in a bowl until alum is dissolved; pour over cucumbers. Place a lid on the pot and bring the water to a boil over medium heat. Reduce heat to low and simmer for 2 hours; drain J u ly 2 0 1 6
ator for one week, stirring daily so the sugar dissolves and the pickles soak up the brine. Place pickles and juice into a large pot. Bring to a boil; then reduce to a simmer. Boil seven pint-sized canning jars and lids for 5 minutes to sterilize. Remove jars one at a time, just as you are ready to fill. In the bottom of each sterilized jar, spoon 2 tablespoons minced garlic. Add the pickle slices, packing tightly, until the jar is half full. Slide five of the dried chili peppers into the interior of the jar in front of the pickles so they show. Fill the
jar to within 1/2 an inch of the top with pickles; then add five more dried chilies around the top half. Adjust the amount of peppers to your liking: more peppers make spicier pickles. Cover pickles with hot brine, leaving about ½ inch of air space at the top. Run a knife around the insides of the jars after filling to remove air bubbles. Wipe the rims of the jars with a moist paper towel to remove food residue. Top with lids and screw on rings. Process in a boiling water canner for 45 minutes. Store in a cool, dark place.
and return cucumbers to the pot. Pour Red Hot mixture into a saucepan and add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate overnight. Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours. Repeat this process once more.
Heat cucumbers and syrup to a boil. Sterilize the jars and lids in boiling water for 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife around the insides of the jars after filling to remove air bubbles. Wipe the rims of the jars with a moist paper towel to remove food residue. Top with lids and screw on rings. Process in a boiling water canner for 30 to 45 minutes. Refrigerate until chilled before serving. n
The Pickling Process
Brine: Cucumbers must sit in a salty mixture to ferment (with the exception of quick pickling, in which pickles get their sour flavor from vinegar). Sterilize: Jars and lids must be sterilized by placing in boiling water for at least 5 minutes. Pack: Pack pickles into hot jars, leaving 1/4 to 1/2 inch of space at the top. Fill: Fill jars with hot brine, again leaving 1/4 to 1/2 inch of space at the top. Process: After screwing on sterilized lids, filled jars must be 29
processed in boiling water for the amount of time specified by the recipe, usually 15-30 minutes. Cool and Seal: The jars should be allowed to cool undisturbed for 24 hours. During this time, the lids should develop a vacuum seal to keep the pickles fresh. Test for a seal by tapping the top of the jar with a spoon. You should hear a bell-like tone, not a clunking sound. The lids should also be concave and shouldn’t move when pressed. Storage: Pickles should be stored in a cool, dark place, but do not have to be refrigerated until opened. w w w. A l f a F a r m e r s . o r g
It’s time to reserve strawberry plugs for October delivery! • 50 plugs per tray • Plugs have an intact root ball • Plugs establish quickly
Best of all Plant plugs in October and harvest sweet strawberries in the Spring!
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*Rate is per person and includes roundtrip air from Birmingham-Shuttlesworth Intl Airport, air taxes and fees/surcharges, and hotel transfers. Airfare: For your convenience, we offer airfare for purchase with all tour packages. If you purchase an air-inclusive program, your airfare will be quoted inclusive of all fuel, taxes and fees. Your rates are subject to change until paid in full. Seats are limited and may not be available on every flight or departure date. Checked Baggage Charges: Some airlines may impose additional charges if you choose to check any baggage. Please contact your airline or refer to its website for detailed information regarding your airline’s checked baggage policies. **Book by savings valid on air-inclusive bookings only. Call for rate after book per person and includes roundtrip airNevada from Birmingham-Shuttlesworth IntlNo. Airport, air taxes and fees/surcharges, and hotel transfers. Airfare: For your convenience, we offer airfare for by*Rate date. isCST# 2006766-20 UBN# 601220855 Seller of Travel Registration 2003-0279 purchase with all tour packages. If you purchase an air-inclusive program, your airfare will be quoted inclusive of all fuel, taxes and fees. Your rates are subject to change until paid in full. Seats are limited and may not be available on every flight or departure date. Checked Baggage Charges: Some airlines may impose additional charges if you choose to check any baggage. Please contact your airline or refer to its website for detailed information regarding your airline’s checked baggage policies. **Book by savings valid on air-inclusive bookings only. Call for rate after book by date. CST# 2006766-20 UBN# 601220855 Nevada Seller of Travel Registration No. 2003-0279