Barrow Show 2014

Thursday, January 30, 2014

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Page 2 • BARROW SHOW • Albert Lea Tribune • Thursday, January 30, 2014

70th annual Barrow Show will feature area youth

By Tiffany Krupke

tiffany.krupke@albertleatribune.com

What is a barrow?

Keeping youth involved in agriculture is once again a top priority for organizers of the annual Minnesota State Spring Barrow Show.

The 70th annual Spring Barrow Show is slated for Feb. 7, with weighins on Feb. 5 and 6.

Around 100 exhibitors and 250 animals are expected each year. Some exhibitors bring up to six animals to the show. Participation has declined in recent years.

The show is an important part of agriculture because it allows local youth to show off their animals.

It is the only winter show in the area and gives exhibitors a chance to show off their pigs.

Most youth who participate use this as a winter project and a chance to

Barrow, male pig castrated before puberty whereas one that is castrated after reaching maturity is referred to as a stag. A shoat is a young, weaned pig of both sexes and a gilt is a sow that has never given birth. sharpen their skills.

People come from all over the Midwest area to compete.

The show allows kids and adults to exhibit their livestock and participate in judging.

Junior division exhibitors must be either 4-H or FFA members, and must be in at least the third grade. A kid’s class will be for those in second grade or younger who wish to exhibit.

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A trucklot of pigs make their way from the swine barn at the Freeborn County Fairgrounds to the judging arena during the 2013 Barrow Show.

Albert Lea Tribune • Thursday, January 30, 2014 • BARROW SHOW • Page 3

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Pasta Italiano with Onion and Pork

Winter recipes are knocking: Hello onions

Cooking without onions is like trying make a BLT without the tomato — it’s possible to fill the void with something else, but you’ll probably feel like you’re missing something.

Plus, now that it’s time to put on layers and nestle up to a fire, winter recipes are a’brewing, and they’re full of tasty onions.

Yellow onions, in particular, that are harvested during cold weather months are perfect for roasts, soups, slow-cooked dishes and other winter favorites. Specifically, yellow onions are ideal for these applications to help build flavor profiles because of their robust, savory taste.

Whether headlining a dish, such as french onion soup, or playing a more subtle, supporting role, like meatloaf with onions, this vegetable lends itself to a variety of uses, making onions about as flexible as a yoga master.

Regardless of how you use the staple vegetable, onions offer a great deal of nutritional value, and they are associated with lower risks of heart disease and cancer.

Try out a new recipe from the National Onion Association — it’s easy, affordable to make, and rich in cumin, onions and tomatoes.

Pasta Italiano with Onion and Pork Ingredients

1 1/4 pounds pork loin sirloin chops or pork shoulder blade steaks 2 teaspoons each ground cumin and chili powder 2 tablespoons olive oil 1 medium onion (10 ounces), cut into narrow wedges 1 can (14 1/2 ounces) Italian recipe stewed tomatoes 1 package (9 ounce) fresh linguini pasta Grated Parmesan and fresh or dried minced herbs

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Directions

Trim the fat from the chops or blade steaks. Trim the meat from bones and cut into small cubes.

Dust pork with cumin and oregano.

Heat oil in skillet over mediumhigh heat. Add onions and pork and sauté until cooked through, about 8 minutes. Add tomatoes and heat. Cook linguine in boiling water about 2 minutes or as package directs. Drain and serve with pork-onion sauce on top. Sprinkle with cheese and herbs.

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Page 4 • BARROW SHOW • Albert Lea Tribune • Thursday, January 30, 2014

We support area youth in their agriculture activities!

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Try these versatile ways to eat lean pork As new food and health trends appear across the country, pork makes the list as not only a delicious menu choice, but one that is both lean and versatile. With so many cuts to choose from, pork makes it easy to explore new flavors while staying on track with a health-conscious diet. Here are some simple tips to be mindful of when planning your next menu:

Choose the right cut.

Several versatile pork cuts are, on average, 16 percent leaner than 20 years ago— like pork tenderloin, which meets the USDA guidelines for extra lean and meets the American Heart Association’s requirement for its heart check mark.

Other lean cuts include the New York pork chop, 96 percent lean ground pork, New York pork roast, Porterhouse pork chop and Ribeye pork chop.

• Add flavor, not fat. You can always use spice rubs or fat-free marinades (like fat-free dressing or juice) to add additional flavor without adding extra fat.

Honey-Ginger Pork Tenderloin with carrots and apples • Use low-fat cooking methods.

Grilling and roasting are two easy cooking methods that usually require minimum preparation and yield maximum flavor.

Low fat, high Flavor

Perfect for a great-tasting, low-fat weeknight meal or dinner party alike, Honey-Ginger Pork Tenderloin with Carrots and Apples combines sweet and tangy flavors with nutritious, tender carrots and apples. For a wellrounded meal, serve with a side such as spinach salad, roasted potatoes or wild rice.

No matter what lean and tasty pork recipe is on the menu, remember that for a flavorful, tender and juicy eating experience, cook loin roasts, chops and tenderloins to an internal temperature between 145 degrees F (medium rare), followed by a three-minute rest and 160∞F (medium), using a digital thermometer to ensure accuracy.

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Honey-Ginger Pork Tenderloin with Carrots and Apples Yield: 6 servings

Ingredients

2 (1-pound) pork tenderloins Salt and pepper 1 tablespoon olive oil 1/2 cup apple juice 3 tablespoons honey 2 teaspoons fresh ginger root, grated 3 carrots, cut into 1/4-inch slices 1 large or 2 small apples, cored and cut into 1/4-inch slices

Cooking directions

Season pork with salt and pepper.

Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to plate and set aside.

Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on bottom of skillet. Stir in carrots. Return pork to skillet, nestling it into carrots.

Reduce to simmer, cover and cook 5 minutes.

Add apples, cover and continue to cook until internal temperature of pork reaches between 145 degrees F (medium rare) and 160 degrees F (medium) and carrots and apples are tender, about 5 minutes. Remove pork from skillet and let rest 5 minutes.

Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples and pan sauce.

Albert Lea Tribune • Thursday, January 30, 2014 • BARROW SHOW • Page 5

Spring Barrow Show tentative schedule

The People who make the show happen

Wednesday, Feb. 5

The executive officers of the Minnesota State Spring Barrow Show are:

5 to 8 p.m: official weigh-in begins, Swine Barn

Thursday, Feb. 6

10 a.m. to 2 p.m.: official weighin concludes, Swine Barn

Friday, Feb. 8

8 to 9 a.m.: registration for judging contest 8 to 9:30 a.m.: judging of Junior Pen of Three 9:30 a.m. to 11 a.m.: judging contest 11 to 11:15 a.m.: judging of open youth class 11:15 a.m. to 1:00 p.m.: judging of junior individuals 1:00 to 2 p.m.: judging of junior derby barrows 2 p.m.: judging contest awards 2:15 to 3 p.m.: judging of truck lots 2:45 to 3 p.m.: judging of open individuals 3 p.m.: selection of sweepstakes winner 7 p.m.: annual donor rib banquet at Wedgewood Cove Golf Club

Co-show managers - Gordon Toenges and Clair Drescher, both of Alden President - Daryl Mattson of Alden Vice President - Merle Hanson of Northwood Secretary - Pam Koenen of Alden Treasurer - Gary Chicos of Alden Executive Directors - Jack Korman of Alden, Natalie Loock of Albert Lea, and Brandon Meitner of St. Ansgar, Iowa

Directors are:

Andy Bakken, pork producer, Albert Lea Gary Chicos, Land O Lakes, Alden Mary Chicos, pork producer, Alden Marty Cotter, ag instuctor, Northwood Sharon Davis, University of Minnesota Extension Service, Glenville Clair Drescher, pork producer, Alden Norm Fredin, Agri-Records, Albert Lea Mike Gaskill, ag business, Lake Mills

Bruce Halverson, pork producer, Delevan Natalie Loock, registered nurse, Albert Lea Julie Grass, Hormel Foods, Waltham Merle Hanson, Northwood Jerry Hawton, St. Paul Larry Irvine, AgStar, Albert Lea Al Johnson, ag business, Northwood, Dennis Johnson, Iowa Extension Service, Northwood Pam Koenen, ag instructor, Alden Jack Korman, pork producer, Alden Kendall Langseth, ag business, Alden Daryl Mattson, pork producer, Albert Lea Randy Morris, Northern Country Feeds, Albert Lea Katie Nielsen, social worker, Albert Lea Luke Nielsen, pork producer, Albert Lea Buck Pangburn, pork producer, Northwood Gordon Toenges, pork producer, Alden Ken Wiebbecke, pork producer, St. Ansgar, Iowa Andy Johnson, ag instructor, St. Ansgar, Iowa

Advisers are:

Bill Goette, Albert Lea Chuck Christians, St. Paul

Tribune file photo

Members of FFA and 4-H from all over the Midwest walk their barrows around the judging arena.

Page 6 • BARROW SHOW • Albert Lea Tribune • Thursday, January 30, 2014

Barrow Show 2013 brought local families together

Tribune file photos

Brant Smith, center, judges barrows in the judging arena at the Freeborn County Fairgrounds in 2013. This was Smith’s second year judging the Spring Barrow Show in Albert Lea.

Barrows roam around the judging arena during the 69th annual Spring Barrow Show.

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Brady Frascht from the Floyd County 4-H tries to take a photo with his barrow after winning first place in the Class 15 junior derby.

A proud supporter of the

Spring Barrow Show!

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Celebrating

Years!

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Albert Lea Tribune • Thursday, January 30, 2014 • BARROW SHOW • Page 7

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Page 8 • BARROW SHOW • Albert Lea Tribune • Thursday, January 30, 2014

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