Warm Welcomes from the Farm - Spring 2022

​Spring has sprung here in Iowa and everyone is finally feeling the warmth of a new season approaching (well at least most days)! Around here, spring’s arrival can be seen in many forms from the new baby animals frolicking in the fields, people beginning to prep their lawns and gardens for the season ahead and farmers getting ready to get out in the field to plant the season’s crop.

Spring is an extremely busy time for farmers across the state. Ever wonder what a day in the spring looks like for a corn farmer? Well, it looks a little like the photo collage below. Early in the season farmers are checking their soil to ensure temperatures are suitable for planting. Once the soil has reached the ideal temp, it is time to get the seed and machinery ready to go. Technology plays an important role in farming today; GPS guidance is often used to ensure planting is as perfect as possible. Once the fields are planted farmers continue to monitor the corn and work to ensure the best growing environment possible.

So, this spring season as you see the tractors and planters rolling out into the fields, remember these are the individuals working to feed and fuel our world. Support your local farmers by purchasing corn-fed meats, dairy and egg products and by fueling up with E15!

Meet our farmers and learn about their stories here!

Pork Chop on a Stick™ Nothing reminds us of warm weather and good times like enjoying a Pork Chop on a Stick! While it will still be a few months before we can enjoy them at the Iowa State Fair, try this corn-fed pork recipe today!

Check out the recipe here from Iowa Pork!

Fun fact: Iowa is the number one pork producing state, we are also number one in corn and ethanol production!

Lemon-Garlic Grilled Beef Tri-Tip Roast Grilling season is upon us! Time to break out the grill and fire it up! Try this delicious cornfed beef tri-tip roast recipe from the Iowa Beef Checkoff here. Of course, adding the delicious 1%, sweetcorn, as a side is a great idea! Check out some grilling tips from Fareway Dietician Caitlyn Ferin below.

Moon Mule made with Country Gal Corn Moonshine Country Gal Moonshine is distilled and bottled by Iowa Distilling Company, based in Cumming, Iowa. As fifth generation corn farmers they know a thing or two about making a perfect corn whiskey. Try their Cherry Lime Fizz recipe here and find other cocktail recipes to use their Country Gal Moonshine in!

Hungry for more? Visit our website to see even more corn-inspired recipes!

Fareway Feature - Grilling Tips

By Caitlyn Ferin, Registered Dietician

With warmer weather finally here, many of us are firing up that grill. I’ve learned a lot from all our Fareway meat experts and here are a few tips I’ve gathered for perfecting your summer grill staples: Try not to touch, the fewer times you flip, the better! In general, one flip is ideal for most meats. If you notice that your meat is sticking, that means it isn’t ready to be flipped. The proteins will release and unstick when ready to be flipped.

Like the oven, the more you open the lid of your grill, the longer things will take to cook. The grill can lose as much as 50-75 degrees every time the lid is opened. Covered cooking is the best practice because it uses convective and direct heat to cook the food faster and more evenly, so no peeking!

If you are looking for leaner cuts of meat, look for the word “Round” or “Loin” in the name, there are quite a lot of cuts when you think about it! In fact, thanks to enhancements in breeding and feeding as well as improved trimming practices, more than half of whole muscle cuts found are considered lean when cooked with visible fat trimmed.

It is important not to squeeze or flatten your meat on the grill. I know, I know, that sizzle sound that goes along with squishing your hamburger patty with the spatula is awfully satisfying, but each time you do that the fat, and flavor/moisture along with it, is being lost.

Let meat rest after grilling. Chances are you’ve heard this before, but it is important to let all those juices redistribute before slicing. The larger the cut, the longer the rest. Generally, 5-10 minutes is perfect.

Temperatures Matter, Before During and After Before you start grilling, set your meat out on the counter for roughly thirty minutes. Meats that are room temperature will cook more evenly than cold foods straight out of the refrigerator.

While you grill, always have a meat thermometer on hand. It can be nearly impossible to tell a meat’s temperature without cutting into it, and you don’t want to do that! Now, experts say if you touch the meat and it is soft, like your cheek, that is medium-rare and firm like your forehead it is well-done but a quick poke with a cheap thermometer is my favorite way to go.

Don’t over-char. No one wants to eat meat covered in thick, black char. If you have thicker meats, or meats with bones, cook them on high heat to get a nice crust, and then move to lower, indirect heat to cook through. The indirect heat allows for a slower cook, without overdoing the outside.

Be aware of carryover cooking. This is when food continues to cook after you take it off the heat source. Generally, food temperatures will go up an additional five degrees after leaving the grill, so plan accordingly.

Caitlyn has been a Corporate Dietitian at Fareway Food Stores for eight years. Her role at Fareway includes developing nutrition-based material and recipes for customers, representing Fareway at community events, and coordinating employee wellness initiatives. Caitlyn’s goal is to help families develop and maintain healthy lifestyles by sharing creative and practical ways to incorporate nutritious foods into their day without breaking the bank.

Outside of work you can find her chasing her three kids, Adrienne (4), Max (2) and Mike (2), trying out new recipes for friends, or at the stables with her horse.

The Food Dollar With raising food prices being a concern for many families both across Iowa and the nation, it can often be easy to jump to conclusions about what is causing these increases. Ever wonder what portion of your food bill goes back to farmers?

According to USDA ERS, the farm share of the food dollar in 2020 was 16 cents.

It remains ever important to continue to support local farmers by purchasing cornfed meats, dairy and egg products and by fueling up with E15!

Enter to win the Spring Warm Welcomes from the Farm Giveaway, featuring a $50 Fareway Gift Card and a pair of Iowa Corn Grizzly water bottles!

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