Area5 13 2015 by Iowa Farm Bureau

IOWA FARM BUREAU SPOKESMAN

MAY 13, 2015

100% REPLANT

SOUTH WEST IOWA

HARRISON . SHELBY . AUDUBON . GUTHRIE . ADAIR . CASS . WEST POTTAWATTAMIE . EAST POTTAWATTAMIE . MILLS MONTGOMERY . ADAMS . UNION . CLARKE . LUCAS . FREMONT . PAGE . TAYLOR . RINGGOLD . DECATUR . WAYNE

Have confidence during planting this spring with Beck’s 100% Replant Policy. If there is a need to replant a field of Beck’s corn, soybeans, wheat or elite alfalfa, Beck’s will furnish the seed and royalties 100% FREE.

Iowa’s Best Burger is at The Cider House in Fairfield SUBMITTED BY RINGGOLD When we say this year’s winner of Iowa’s Best Burger award is using all beef in their 6-1/2-oz. hamburger patties, it’s not an oversimplification. The Cider House in Fairfield buys locally grown cattle, and uses all the meat cuts from them in the grind for their hamburger. So, where others might see chuck, rib, sirloin and round cuts from the beef animal, the owners of The Cider House see a very tasty hamburger. The Iowa Cattlemen’s Association and the Iowa Beef Industry Council announced the winner Monday, May 4, during a live broadcast in Fairfield. The two organizations have teamed up to sponsor Iowa’s Best Burger contest six times. This year, Iowans submitted more than 4,000 votes nominat-

ing 286 restaurants in February and March. Those votes were used to select the Top Ten restaurants. The Top Ten were then independently visited and judged based on the hamburger’s taste, appearance, and proper serving temperature (160 degrees). The judges found the beefy flavor at The Cider House to be the best. In fact, its hamburger is so good that it inspired one of the owners who was formerly a vegetarian to give meat another try. The four owners of The Cider House – Clint Stephenson, Hopi James, Cole Fishback and Annalisa Thompson – first thought about their pub-styled restaurant as a way to showcase the hard apple cider they were producing. Many of those discussions occurred while

FARM FAMILY FAVORITES

Weight Watchers Fresh Fruit Pie Becky Moss, Manchester (Black Hawk County) 1 small package sugar-free cook & serve vanilla pudding 2 c. water 1 small package sugar-free gelatin, 1-1/2 to 2 c. fresh fruit, your choice flavor of your choice Graham cracker crust

Prepare pudding as directed on package until thickened. Mix gelatin with water, allow to partially set. Combine pudding and gelatin. Stir in fresh fruit. Pour into graham cracker crust. Refrigerate until ready to serve.

Hamburger Pinwheels Kay Miles, Hopkinton, Delaware County Biscuits: Filling: 2 c. all-purpose flour 1 lb. hamburger 1/2 tsp. baking soda Salt and pepper to taste Dash salt 1 small onion and garlic, chopped 1 egg (optional) 1 stick butter, softened 1 egg 1/2 c. to 3/4 c. buttermilk 1/4 c. of milk 1/2 tsp. baking powder

To prepare biscuits, combine flour, butter, soda, baking powder and salt. Beat egg into buttermilk, and add flour mixture. This should make a stiff dough. Knead three or four times with floured hands, and pat or roll dough to 1/2-inch thickness. Mix filling ingredients as you would meatloaf, and spread over biscuit dough. Roll up dough, and cut 1/2 to 3/4-inch thick pinwheels. Bake at 375 degrees Fahrenheit for 20-25 minutes. Can be frozen after baking and warmed in microwave. Serve warm with soup or melted cheese on top.

Caramelized Onion Quesadillas Alice Covington, Clarence ( Jones County) 4 flour tortillas Prosciutto or 2 Tbsp. butter, softened shaved ham Smoked gouda cheese, grated Green onion or 1 large onion, sliced parsley, chopped

Melt butter in heavy medium skillet over medium heat. Sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat, and cool to room temperature. Preheat oven to 350 degrees Fahrenheit. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle meat and sautéed onion over cheese. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter. Brush skillet with some melted butter. Place quesadillas in skillet, and cook until brown spots appear. Transfer to a heavy large baking sheet. Bake until tortillas are golden and cheese melts, about 5 minutes.

The Cider House staff are (from left) Hopi James, Skylar Messer, Annalisa Thompson, Cole Fishback and Clint Stephenson.

grilling hamburgers at one of their homes. It was Stephenson, the one-time vegetarian, who declared in 2013 that the group should open “a burger shack to showcase our cider!” By October 2014, they had completely gutted and renovated a former barbershop to make their dream come true. Stephenson’s return to eating beef came when he returned to Fairfield and re-connected with his friend – and farmer – Tony Adrian. The two had known each other since fourth grade. Adrian convinced his friend to give the beef from his farm a try. “And it was really great,” Stephenson said. The Cider House exclusively features the beef from Adrian Family Farms. The cattle are raised like so many others in Iowa: pasture-grazed and corn-finished, and cared for with compassion and

treated humanely. The Adrians tell their beef story with 4x6-inch cards placed at the tables around the cozy restaurant which seats about 48 inside, and includes an outside patio. “Tony pays attention to the whole growth cycle and you can tell that in the way the meat tastes,” Fishback said. Fishback has the main responsibility of grilling at the restaurant, with help from Skylar Messer. They use a flat top grill to quickly sear in the juices “because that’s where the flavor is.” The hamburgers they serve are designed to showcase the beefy flavor, so the toppings are simple and very Iowan. They serve five different burgers, each for $12, and all come with a choice of homemade potato salad or triple cooked fries and refrigerator pickles. Stephenson notes that all four owners have traveled extensively and those experiences make them

especially grateful for the food resources they have in Iowa. “We’ve all traveled around the world, but it’s in Iowa you’ll find the best foods,” Stephenson said. “It’s an amazing state.” Other restaurants that made the Top Ten with The Cider House are (alphabetically): Ankeny Diner, Ankeny; Big City Burgers & Greens, Des Moines; Down Right Delicious, Clarinda; Elm’s Club, Creston; First Street Grille, Keosauqua; Rides Bar & Grill, Fort Dodge; Saucy Focaccia, Cedar Rapids; The Ritz, Arnold’s Park; and Zombie Burger, Des Moines. Previous winners in the contest are: 2014 – Brick City Grill, Ames; 2013—61 Chop House Grille in Mediapolis; 2012—Coon Bowl III in Coon Rapids; 2011—Rusty Duck in Dexter; and 2010—Sac County Cattle Company of Sac City.

ICA to hold Summer Policy Conference June 11 SUBMITTED BY PAGE/TAYLOR, RINGGOLD, UNION Members of the Iowa Cattlemen’s Association will come together on Thursday, June 11, to begin discussions about policy issues their association needs to develop or change as they look forward to 2016. Members are the vital element needed to put long-term policy in place for key issues impacting their daily cattle operations. The Summer Policy Conference will be held from 10:30 a.m. to 3:30 p.m. at the Hansen Ag Learning Center in Ames, beginning at 10:30 a.m. The meeting opens with a brief explanation of the policy process, then moves into a presentation by keynoter, Kim Stackhouse. Stack-

house is director of sustainability research at the National Cattlemen’s Beef Association, and will talk to conference attendees about their role in sustainability issues. This topic constantly grows in importance as cattle producers look at the current attempt to include it in the dietary guidelines for Americans, and as major restaurant chains look at requiring sustainability in their supply chain providers. Stackhouse has been working in this area for several years to give logical and quantifiable measurements and definitions to the topic. Following lunch and membership awards, members can select participation in either policy discussions or educational issues. Policy discussions will be held

throughout the afternoon in ICA’s three policy areas: cattle production, beef products and business issues. An education session is scheduled about Iowa water quality projects-what’s underway and what is coming up. Matt Lechtenberg, the Water Quality Initiative coordinator at the Iowa Department of Agriculture and Land Stewardship, will be joined by Paul Goldsmith, EQIP coordinator, and Marty Adkins, assistant state conservationist, both of USDA’s Natural Resources Conservation Service. Another educational session will be led by Karl Dallefeld of Prairie Creek Seed in Cascade. He’ll talk about using cover crops in a cattle operation.

IOWA FARM BUREAU SPOKESMAN

MAY 13, 2015

NORTH WEST IOWA

Data Worth Collecting Is Data Worth Using Planting Tip: Clean monitors are happy monitors. Be sure to upload your data into FARMserver every night after planting to keep it safe all season long.

LYON . OSCEOLA . DICKINSON . EMMET . SIOUX . O’BRIEN . CLAY . PALO ALTO . PLYMOUTH . CHEROKEE BUENA VISTA . POCAHONTAS . WOODBURY . IDA . SAC . CALHOUN . MONONA . CRAWFORD . CARROLL . GREENE

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Iowa’s Best Burger is at The Cider House in Fairfield SUBMITTED BY CALHOUN, CARROLL, CHEROKEE, CRAWFORD, O’BRIEN, OSCEOLA, PLYMOUTH, SIOUX When we say this year’s winner of Iowa’s Best Burger award is using all beef in their 6-1/2-oz. hamburger patties, it’s not an oversimplification. The Cider House in Fairfield buys locally grown cattle, and uses all the meat cuts from them in the grind for their hamburger. So, where others might see chuck, rib, sirloin and round cuts from the beef animal, the owners of The Cider House see a very tasty hamburger. The Iowa Cattlemen’s Association and the Iowa Beef Industry Council announced the winner Monday, May 4, during a live broadcast in Fairfield. The two organizations have teamed up to sponsor

Iowa’s Best Burger contest six times. This year, Iowans submitted more than 4,000 votes nominating 286 restaurants in February and March. Those votes were used to select the Top Ten restaurants. The Top Ten were then independently visited and judged based on the hamburger’s taste, appearance, and proper serving temperature (160 degrees). The judges found the beefy flavor at The Cider House to be the best. In fact, its hamburger is so good that it inspired one of the owners who was formerly a vegetarian to give meat another try. The four owners of The Cider House – Clint Stephenson, Hopi James, Cole Fishback and Annalisa Thompson – first thought about their pub-styled restaurant as a way to showcase the hard apple cider

FARM FAMILY FAVORITES

The Cider House staff are (from left) Hopi James, Skylar Messer, Annalisa Thompson, Cole Fishback and Clint Stephenson.

they were producing. Many of those discussions occurred while grilling hamburgers at one of their homes. It was Stephenson, the one-time vegetarian, who declared in 2013 that the group should open “a burger shack to showcase our cider!” By October 2014, they had completely gutted and renovated a former barbershop to make their dream come true. Stephenson’s return to eating beef came when he returned to Fairfield and re-connected with his friend – and farmer – Tony Adrian. The two had known each other since fourth grade. Adrian convinced his friend to give the beef from his farm a try. “And it was really great,” Stephenson said. The Cider House exclusively features the beef from Adrian Family Farms. The cattle are raised like so many others in Iowa: pasture-grazed and corn-finished, and cared for with

compassion and treated humanely. The Adrians tell their beef story with 4x6-inch cards placed at the tables around the cozy restaurant which seats about 48 inside, and includes an outside patio. “Tony pays attention to the whole growth cycle and you can tell that in the way the meat tastes,” Fishback said. Fishback has the main responsibility of grilling at the restaurant, with help from Skylar Messer. They use a flat top grill to quickly sear in the juices “because that’s where the flavor is.” The hamburgers they serve are designed to showcase the beefy flavor, so the toppings are simple and very Iowan. They serve five different burgers, each for $12, and all come with a choice of homemade potato salad or triple cooked fries and refrigerator pickles. Stephenson notes that all four owners have traveled extensively

and those experiences make them especially grateful for the food resources they have in Iowa. “We’ve all traveled around the world, but it’s in Iowa you’ll find the best foods,” Stephenson said. “It’s an amazing state.” Other restaurants that made the Top Ten with The Cider House are (alphabetically): Ankeny Diner, Ankeny; Big City Burgers & Greens, Des Moines; Down Right Delicious, Clarinda; Elm’s Club, Creston; First Street Grille, Keosauqua; Rides Bar & Grill, Fort Dodge; Saucy Focaccia, Cedar Rapids; The Ritz, Arnold’s Park; and Zombie Burger, Des Moines. Previous winners in the contest are: 2014 – Brick City Grill, Ames; 2013—61 Chop House Grille in Mediapolis; 2012—Coon Bowl III in Coon Rapids; 2011—Rusty Duck in Dexter; and 2010—Sac County Cattle Company of Sac City.

Beef producers show their support on ICA Brand Wall SUBMITTED BY CHEROKEE, PLYMOUTH May Beef Month is a great time to put a spotlight on the newest members of the ICA Brand Wall. In the past, when there were fewer fences and more rail cars hauling live cattle, ranchers used branding irons to indicate which animals were theirs. That brand was a point of pride and an opportunity for promotion of the product being raised. Today, the Brand Wall at the Iowa Cattlemen’s Association still provides that opportunity for ICA members who want to stand up and say ‘This is an organization I’m proud to be part of and I’m adding my brand to show my support.’ During May Beef Month, ICA wants to recognize those who recently joined the ICA Brand Wall by add-

ing their own mark to those of more than 120 others that are displayed in the ICA building in Ames. Their brands celebrate their commitment to cattle production, ICA and agriculture in Iowa. In order to be added to the Brand Wall, members commit to a $1,000 donation to ICA. The newest Brand Wall members are: • Phil and Gayle Anstey and Family, Corning; • Frank and LeAnn Beavers, Colo, and Brett and Tina Beavers, Collins, for Beavers Cattle Farms; • Steve ‘Pee Wee’ Kisling, Keosaqua, for Kisling Custom Cattle Working; • Ron, Janice, Troy and Tyler Klimesh, Lawler, for RJ TNT Miniature Herefords; • Jim and Nancy Pellett and Fami-

ly, Prairie Hills Farm, Atlantic; • Shaw and Jami Ritter, Keystone, for Shawn’s Hay Grinding; • Justin and Corinne Rowe and Family, Dallas Center, for Rowe Farms; • Brian, Deborah, Alex and Bryce Sampson, Nevada, for Sampson Feedyard; • Steve and Becky Zinke, Corning, for Bar Z Ranch; • Sioux Automation Center of Sioux Center; and • S & B Cattle Company, Lexington, Ky. The Brand Wall was established in 1995. Members of the Iowa Cattlemen’s Association can contact Merle Witt, ICA Membership Coordinator, at 515-231-7310 if they’d like to be included in the next Brand Wall installment.

IOWA FARM BUREAU SPOKESMAN

MAY 13, 2015

100% REPLANT

SOUTH EAST IOWA

MAHASKA . KEOKUK . WASHINGTON . LOUISA . MUSCATINE . MONROE . WAPELLO JEFFERSON . HENRY . DES MOINES . APPANOOSE . DAVIS . VAN BUREN . LEE

Iowa’s Best Burger is at The Cider House in Fairfield SUBMITTED BY JEFFERSON, LOUISA When we say this year’s winner of Iowa’s Best Burger award is using all beef in their 6-1/2-oz. hamburger patties, it’s not an oversimplification. The Cider House in Fairfield buys locally grown cattle, and uses all the meat cuts from them in the grind for their hamburger. So, where others might see chuck, rib, sirloin and round cuts from the beef animal, the owners of The Cider House see a very tasty hamburger. The Iowa Cattlemen’s Association and the Iowa Beef Industry Council announced the winner Monday, May 4, during a live broadcast in Fairfield. The two organizations have teamed up to sponsor Iowa’s Best Burger contest six times. This year, Iowans submitted more than 4,000 votes

nominating 286 restaurants in February and March. Those votes were used to select the Top Ten restaurants. The Top Ten were then independently visited and judged based on the hamburger’s taste, appearance, and proper serving temperature (160 degrees). The judges found the beefy flavor at The Cider House to be the best. In fact, its hamburger is so good that it inspired one of the owners who was formerly a vegetarian to give meat another try. The four owners of The Cider House – Clint Stephenson, Hopi James, Cole Fishback and Annalisa Thompson – first thought about their pub-styled restaurant as a way to showcase the hard apple cider they were producing. Many of those discussions occurred while grilling

FARM FAMILY FAVORITES

The Cider House staff are (from left) Hopi James, Skylar Messer, Annalisa Thompson, Cole Fishback and Clint Stephenson.

hamburgers at one of their homes. It was Stephenson, the one-time vegetarian, who declared in 2013 that the group should open “a burger shack to showcase our cider!” By October 2014, they had completely gutted and renovated a former barbershop to make their dream come true. Stephenson’s return to eating beef came when he returned to Fairfield and re-connected with his friend – and farmer – Tony Adrian. The two had known each other since fourth grade. Adrian convinced his friend to give the beef from his farm a try. “And it was really great,” Stephenson said. The Cider House exclusively features the beef from Adrian Family Farms. The cattle are raised like so many others in Iowa: pasture-grazed and corn-finished, and cared for with compassion and treated humanely.

The Adrians tell their beef story with 4x6-inch cards placed at the tables around the cozy restaurant which seats about 48 inside, and includes an outside patio. “Tony pays attention to the whole growth cycle and you can tell that in the way the meat tastes,” Fishback said. Fishback has the main responsibility of grilling at the restaurant, with help from Skylar Messer. They use a flat top grill to quickly sear in the juices “because that’s where the flavor is.” The hamburgers they serve are designed to showcase the beefy flavor, so the toppings are simple and very Iowan. They serve five different burgers, each for $12, and all come with a choice of homemade potato salad or triple cooked fries and refrigerator pickles. Stephenson notes that all four owners have traveled extensively

Attend 2015 Spring Beef Management Workshops for Cattle Producers SUBMITTED BY DES MOINES, HENRY, LEE, LOUISA Beef producers are invited to attend one of two spring 2015 Beef Management Workshops being held by Iowa State University Extension and Outreach in Madison and Henry counties during May. The workshops will focus on beef cow replacement, cow-calf drylot production and fescue grazing facts and myths. Iowa State University Extension and Outreach beef specialist Joe Sellers says the two evening workshops will run from 6:30–9 p.m. at the following dates and locations: Tuesday, May 19 – Pizza Ranch, 708 North Grand Ave., Mount Pleasant. Wednesday, May 20 – Pizza Ranch, 1009 North 1st Ave., Winterset. “University of Nebraska Beef Cow Specialist Dr. Rick Rasby will

provide an update on research they are doing feeding cow-calf pairs in drylot environments during traditional spring, summer or fall grazing seasons,” said Sellers. “This is an opportunity for cattle producers to ask questions about lactating beef cow rations of forages, crop residues and grains used as feed during calving time.” Workshop Topics · Beef Cow Replacement Strategies – Dr. Rick Rasby, beef cow specialist, University of Nebraska Extension, Lincoln · Tall Fescue Facts and Myths – Joe Sellers, beef specialist, Iowa State University Extension and Outreach, Ames · Update on University of Nebraska Beef Cow-Calf Drylot Production Research – Dr. Rasby Dinner buffet is available for payment upon arrival; there is no ad-

ditional fee for the workshop. Registration begins at 6 p.m. For more information, contact Joe Sellers at 641-203-1270, sellers@iastate.edu or Patrick Wall at 515-450-7665, patwall@iastate.edu. The workshops are sponsored by the Iowa State University Extension and Outreach and the Iowa Beef Center. The Iowa Beef Center at Iowa State University was established in 1996 with the goal of supporting the growth and vitality of the state’s beef cattle industry. It comprises faculty and staff from Iowa State University Extension and Outreach, College of Agriculture and Life Sciences and College of Veterinary Medicine, and works to develop and deliver the latest research-based information regarding the beef cattle industry. For more information about IBC, visit www.iowabeefcenter.org.

IOWA FARM BUREAU SPOKESMAN

MAY 13, 2015

Data Worth Collecting Is Data Worth Using Planting Tip: Clean monitors are happy monitors. Be sure to upload your data into FARMserver every night after planting to keep it safe all season long.

NORTH EAST IOWA

For more planting tips, visit

WINNESHIEK . ALLAMAKEE . FAYETTE . CLAYTON . BUCHANAN . DELAWARE . DUBUQUE

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Iowa’s Best Burger is at The Cider House in Fairfield SUBMITTED BY ALLAMAKEE When we say this year’s winner of Iowa’s Best Burger award is using all beef in their 6-1/2-oz. hamburger patties, it’s not an oversimplification. The Cider House in Fairfield buys locally grown cattle, and uses all the meat cuts from them in the grind for their hamburger. So, where others might see chuck, rib, sirloin and round cuts from the beef animal, the owners of The Cider House see a very tasty hamburger. The Iowa Cattlemen’s Association and the Iowa Beef Industry Council announced the winner Monday, May 4, during a live broadcast in Fairfield. The two organizations have teamed up to sponsor Iowa’s Best Burger contest six times. This year, Iowans submitted more than 4,000 votes nominating 286 restaurants in Feb-

ruary and March. Those votes were used to select the Top Ten restaurants. The Top Ten were then independently visited and judged based on the hamburger’s taste, appearance, and proper serving temperature (160 degrees). The judges found the beefy flavor at The Cider House to be the best. In fact, its hamburger is so good that it inspired one of the owners who was formerly a vegetarian to give meat another try. The four owners of The Cider House – Clint Stephenson, Hopi James, Cole Fishback and Annalisa Thompson – first thought about their pub-styled restaurant as a way to showcase the hard apple cider they were producing. Many of those discussions occurred while grilling hamburgers at one of their homes.

FARM FAMILY FAVORITES

It was Stephenson, the one-time vegetarian, who declared in 2013 that the group should open “a burger shack to showcase our cider!” By October 2014, they had completely gutted and renovated a former barbershop to make their dream come true. Stephenson’s return to eating beef came when he returned to Fairfield and re-connected with his friend – and farmer – Tony Adrian. The two had known each other since fourth grade. Adrian convinced his friend to give the beef from his farm a try. “And it was really great,” Stephenson said. The Cider House exclusively features the beef from Adrian Family Farms. The cattle are raised like so many others in Iowa: pasture-grazed and corn-finished, and cared for with compassion and treated humanely. The Adrians tell their beef story with 4x6-inch cards placed at the tables around the cozy restaurant which seats about 48 inside, and includes an outside patio. “Tony pays attention to the whole growth cycle and you can tell that in the way the meat tastes,” Fishback

said. Fishback has the main responsibility of grilling at the restaurant, with help from Skylar Messer. They use a flat top grill to quickly sear in the juices “because that’s where the flavor is.” The hamburgers they serve are designed to showcase the beefy flavor, so the toppings are simple and very Iowan. They serve five different burgers, each for $12, and all come with a choice of homemade potato salad or triple cooked fries and refrigerator pickles. Stephenson notes that all four owners have traveled extensively and those experiences make them especially grateful for the food resources they have in Iowa. “We’ve all traveled around the world, but it’s in Iowa you’ll find the best foods,” Stephenson said. “It’s an amazing state.” Other restaurants that made the Top Ten with The Cider House are (alphabetically): Ankeny Diner, Ankeny; Big City Burgers & Greens, Des Moines; Down Right Delicious, Clarinda; Elm’s Club, Creston; First Street Grille, Keosauqua; Rides Bar & Grill, Fort Dodge; Saucy

The Das Kraut Burger, served with homemade refrigerator pickles and triple-cooked fries is one of the offerings at The Cider House in Fairfield.

Focaccia, Cedar Rapids; The Ritz, Arnold’s Park; and Zombie Burger, Des Moines. Previous winners in the contest are: 2014 – Brick City Grill, Ames; 2013—61 Chop House Grille in Mediapolis; 2012—Coon Bowl III in Coon Rapids; 2011—Rusty Duck in Dexter; and 2010—Sac County Cattle Company of Sac City.

Food and fitness in your community BY TERESA WIEMERSLAGE, ISU EXTENSION SUBMITTED BY CLAYTON, WINNESHIEK On behalf of the Northeast Iowa Food and Fitness Initiative, I am thrilled to share all that has been accomplished by this community of people who share a vision of a rebirth of rural communities where the healthy choice the easy choice for children and their families. Food and Fitness is a regional collaborative of community members and organizations serving more than 100,000 people across six counties. Over the past seven years, the FFI backbone function has been supported by several large grants from the W.K. Kellogg Foundation. The Kellogg funding has started to phase out and will end in less than two years. We know we need to continue the work to deepen our community connections and ensure that the work of FFI continues beyond the end of Kellogg funding. Because of FFI, we are seeing a culture shift in schools. Ten regional schools now work in full partnership with FFI, and share an equal financial investment. Solid commitments have been made to increase the amount of local food served in school, designate time for nutrition education across the curriculum, create active classrooms and focus on wellness throughout the school community. Engaging young adults is critical to our work. Eight service members

from FoodCorps and AmeriCorps serve within the Northeast Iowa Region, committing their time and passions to a school district to promote wellness throughout the school community. Over 200 area teens enrolled in 4-H Food and Fitness clubs give back in the school community by participating in cafeteria coaching, hosting community events and coordinating wellness programs for younger students. Gardens abound! In just under five years, we have helped plant over 20 gardens in schools. Gardens are used to teach about science, social studies, math and more. Produce is used in cafeterias, taste tests, classrooms and on afternoon snack carts. Students reap the benefits of local healthy food and gain skills to last a lifetime. Because of FFI, Farm to Preschool is in every Head Start classroom in the region, impacting over 650 kids. One hundred fifty preschool teachers and paraprofessionals have invested in professional development from FFI to promote wellness initiatives. Countless newsletters, grocery store tours, interactive cooking demos and other parent outreach events have brought everyone to the table. Because of FFI, the local food system continues to grow. The tracked food sales by local farmers increased over a million dollars last year, as did the sale of local food. Non-school markets purchased over 20 percent more local food

than the year before. Eighty new jobs, 12 expanded jobs and 63 new local food producers have joined the movement over the last five years. FFI is a founding partner of the Iowa Food Hub, which found a new home this year in West Union, Iowa, to allow for continued growth and expansion. The food system is bigger than the six FFI counties, and partnerships with local food pantries, farmers markets, grocery stores and childcare centers throughout eastern Iowa are strengthening. As a non-profit organization, the food hub allows community members to invest in the local food system. Because of FFI, our communities are more walkable. Nineteen Walking School Buses operated in nine communities, involving over 275 students and 50 adult volunteers. Safe Routes to School Coalitions have formed in five communities to plan activities and increase the safety and accessibility of community walking and biking routes. Six hundred fifty students participated in 10 regional Bike Rodeos, and 90 youth leaders participated in planning, advocating and implementing active transportation activities throughout the region. With your support, we have the potential to experience a rebirth of rural communities led by schools, young people and their communities to promote healthy living. Join us! To learn more visit, www.iowafoodandfitness.org/wegrow.

IOWA FARM BUREAU SPOKESMAN

MAY 13, 2015

NORTH CENTRAL IOWA

Data Worth Collecting Is Data Worth Using Planting Tip: Clean monitors are happy monitors. Be sure to upload your data into FARMserver every night after planting to keep it safe all season long.

KOSSUTH . WINNEBAGO . WORTH . HANCOCK . CERRO GORDO . HUMBOLDT WRIGHT . FRANKLIN . WEBSTER . HAMILTON . HARDIN

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Iowa’s Best Burger is at The Cider House in Fairfield SUBMITTED BY HUMBOLDT, WINNEBAGO, WRIGHT When we say this year’s winner of Iowa’s Best Burger award is using all beef in their 6-1/2-oz. hamburger patties, it’s not an oversimplification. The Cider House in Fairfield buys locally grown cattle, and uses all the meat cuts from them in the grind for their hamburger. So, where others might see chuck, rib, sirloin and round cuts from the beef animal, the owners of The Cider House see a very tasty hamburger. The Iowa Cattlemen’s Association and the Iowa Beef Industry Council announced the winner Monday, May 4, during a live broadcast in Fairfield. The two organizations have teamed up to sponsor Iowa’s Best Burger contest six times. This year, Iowans submitted more than 4,000 votes

FARM FAMILY FAVORITES

The Cider House staff are (from left) Hopi James, Skylar Messer, Annalisa Thompson, Cole Fishback and Clint Stephenson.

2015 Best Breaded Pork Tenderloin contest now open SUBMITTED BY HUMBOLDT The Iowa Pork Producers Association is announcing its 13th annual Best Breaded Pork Tenderloin Contest. Pork tenderloin enthusiasts can submit nominations for their favorite beginning May 1. Any café, restaurant or tavern that serves hand-breaded or battered pork tenderloins on its core menu is eligible to be nominated. Preference will be given to establishments that are open year-round. Restaurant owners and operators are prohibited from nominating their own establishment. Nominations are limited to one per household. Forms are available at iowapork.org and in the May issue of the Iowa Pork Producer magazine. The deadline for nominations is June 8.

This year marks a change in the judging process of nominees. The top five restaurants with the most nominations from each of the eight IPPA districts will be judged. The IPPA Restaurant and Foodservice Committee reserves the right to add additional restaurants to the judging process as it sees fit. “We’re thrilled to see this contest grow and love to see consumers supporting their favorite tenderloin sandwich, but with an increase in nominations it’s time to up the ante!” said IPPA Marketing and Programs Director Kelsey Sutter. “This new rule will also allow us to get a better representation from across the state.” Representatives of the Iowa pork industry will judge the tenderloins on pork quality, taste, physical char-

acteristics and eating experience. One person who nominates the winning restaurant will win $100 from IPPA. The winning restaurant will receive $500, a plaque and banner to display in the establishment, statewide publicity and bragging rights for the year. IPPA will announce the contest winner during October Pork Month. The contest recognizes Iowa dining establishments that support the swine industry by putting pork on their menu. Last year’s contest brought in nearly 1,900 nominations and a record 98 tenderloin sandwiches were judged on pork quality, taste, physical characteristics and eating experience. The 2014 contest winner was the Lucky Pig Pub and Grill in Ogden.

IOWA FARM BUREAU SPOKESMAN

MAY 13, 2015

Data Worth Collecting Is Data Worth Using Planting Tip: Clean monitors are happy monitors. Be sure to upload your data into FARMserver every night after planting to keep it safe all season long.

NORTH IOWA

For more planting tips, visit

MITCHELL . HOWARD . FLOYD . CHICKASAW . BUTLER . BREMER . GRUNDY . BLACK HAWK

www.FARMserver.com

Asparagus for the home garden SUBMITTED BY CHICKASAW Spring is a good time of year to plan, purchase and plant asparagus in the home garden. Horticulturists with Iowa State University Extension and Outreach share some tips and best practices on how to properly plant and harvest a home patch of asparagus. To have additional questions answered, contact your county ISU Extension office.

Planting sites

Carefully consider possible planting sites, as asparagus is a perennial crop. A well-maintained asparagus planting may be productive for 15 to 20 years. Asparagus performs best in welldrained soils in full sun. Planting sites should receive at least six hours of direct sun each day. Avoid shady

sites near large trees and buildings. Raised beds are a good planting option for gardeners with poorly drained soils.

Varieties

Asparagus is dioecious. Dioecious plants produce separate male and female plants. Male asparagus plants live longer and are more productive than female plants. Excellent all-male asparagus varieties (cultivars) for the home garden include “Jersey Giant,” “Jersey Knight,” “Jersey King” and “Jersey Supreme.” “Mary Washington” and “Martha Washington” are good standard asparagus cultivars. (A planting of “Mary Washington” or “Martha Washington” will include both male and female plants.) “Purple Passion” is a distinctive cultivar with purple shears.

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Planting

The best way to establish an asparagus planting is to plant oneyear-old crowns. Asparagus crowns can be purchased at garden centers and mail-order nurseries. Early spring (April to early May) is the best time to plant asparagus in Iowa. Asparagus crowns should be planted in shallow trenches or furrows. The planting depth depends on the soil type. Asparagus crowns should be planted 8-10 inches deep in light, sandy soils, but only 6

inches deep in heavier soils. Space crowns 12-18 inches apart in rows that are 4-5 feet apart. Place asparagus crowns in the bottom of the furrow (buds pointing upward). Spread out the roots of the asparagus plants. After planting, completely fill the trench with soil. (For many years, it has been a common practice to cover the asparagus crowns with 2 inches of soil and gradually fill the trench as the asparagus grows. However, research has found the gradual filling of the furrow is un-

necessary.) Asparagus plants should be allowed to become well established before any spears are harvested. No spears should be harvested during the first growing season. Asparagus can be harvested over a three- to four-week period during its second growing season. In following years, asparagus plantings can be harvested until early to mid-June. Harvest asparagus by cutting or snapping the spears when they reach a height of 6-8 inches.

Register now for 4-H Maize Retreat May 15-17 BY DIANE WOLFE, COUNTY YOUTH COORDINATOR SUBMITTED BY BLACK HAWK High school youth may register now for the first bilingual and multi-cultural 4-H Maize Retreat, May 15-17 at the Iowa 4-H Center in Madrid. Youth who will be entering ninth through 12th grade in the 2015-2016 school year are eligible to participate. “This retreat is called Maize because what is more Iowan than corn? Maize (/me’z/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), is known in English as corn. Maize was the staple food of most of the pre-Columbian North American, Mesoamerican, South American and Caribbean Indigenous cultures. For example, many Mesoamerican legends share that humans were created from maize. The symbolism of corn/maize will be used throughout the retreat to

represent the coming together of Native American, Latino and Iowan traditions, aspirations and cultures,” said John-Paul Chaisson-Cardenas, Iowa State University Extension and Outreach 4-H Youth Development Program Leader. Maize taps into Latino and Native American culture, history and achievements as a way to explore healthy living, STEM, citizenship and leadership and communications and the arts – priorities within the ISU Extension and Outreach 4-H Youth Development program. This three-day retreat will begin on the Iowa State University campus in Ames, with Aztec dancers, a campus tour and hands-on workshops with university departments. The youth then will travel to the Iowa 4-H Center in Madrid for the remainder of the retreat where they will participate in cul-

ture-based workshops, camping experiences, leadership education and development and evening entertainment of live music and astronomy. On Sunday, youth will return to the Iowa State campus for a reception and departure. “Maize is free for youth who are enrolled in 4-H and $350 for those who are not 4-H members. However, enrolling in 4-H is easy and there is still plenty of time for youth to enroll,” said Kati Peiffer, Iowa State University Extension and Outreach 4-H youth program specialist. Youth may enroll in 4-H and register for Maize online at http:// www.extension.iastate.edu/4h/ page/events/maize-retreat. For more information on getting involved with the Maize Retreat, please contact Alyssa Meyer, 515-294-1557, alyssam@ iastate.edu; or Kati Peiffer, 319385-8126, kpeiffer@iastate.edu.

ICA to hold conference June 11 SUBMITTED BY BREMER Members of the Iowa Cattlemen’s Association will come together on Thursday, June 11, to begin discussions about policy issues their association needs to develop or change as they look forward to 2016. Members are the vital element needed to put longterm policy in place for key issues impacting their daily cattle operations. The Summer Policy Conference will be held from 10:30 a.m. to 3:30 p.m. at the Hansen Ag Learning Center in Ames. The meeting opens with a brief explanation of the policy process and then moves into a presentation by keynoter Kim Stackhouse. Stackhouse is director of sustain-

ability research at the National Cattlemen’s Beef Association and will talk to conference attendees about their role in sustainability issues. This topic constantly grows in importance as cattle producers look at the current attempt to include it in the dietary guidelines for Americans and as major restaurant chains look at requiring sustainability in their supply chain providers. Stackhouse has been working in this area for several years to give logical and quantifiable measurements and definitions to the topic. Following lunch and membership awards, members can select participation in either policy discussions or educational issues. Policy discussions will be held

throughout the afternoon in ICA’s three policy areas: cattle production, beef products and business issues. An education session is scheduled about Iowa water quality projects – what’s underway and what’s coming up. Matt Lechtenberg, the Water Quality Initiative coordinator at the Iowa Department of Agriculture and Land Stewardship, will be joined by Paul Goldsmith, EQIP coordinator, and Marty Adkins, assistant state conservationist, both of USDA’s Natural Resources Conservation Service. Another educational session will be led by Karl Dallefeld of Prairie Creek Seed in Cascade. He’ll talk about using cover crops in a cattle operation.

IOWA FARM BUREAU SPOKESMAN

MAY 13, 2015

100% REPLANT

EAST IOWA

TAMA . BENTON . LINN . JONES . JACKSON . POWESHIEK IOWA . JOHNSON . CEDAR . CLINTON . SCOTT

Extension publication outlines new treatment options SUBMITTED BY IOWA The four page Emerald Ash Borer Management Options, PM 2084, has been revised and is available from Iowa State University Extension and Outreach as a free download. The publication provides recommendations on how to protect ash trees from the emerald ash borer. Information about the life stages affected by systemic insecticides, two new professional products and proper use to protect insect pollinators has been added to the publication. It also highlights two pesticides that protect the ash tree for two years.

Properly applied systemic insecticides provide effective and consistent protection against the emerald ash borer. Ash trees within 15 miles of a confirmed emerald ash borer infestation are at risk of attack. Ash trees outside the risk zone should be monitored for emerald ash borer symptoms. “The best way to protect ash trees from the emerald ash borer is to treat the trees before they are infested,” said ISU Extension and Outreach Entomologist Mark Shour, one of the publication’s authors. Infested trees with less than 30 percent dieback of the crown due to emerald ash borer feeding

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may recover following treatment. “If you live within 15 miles of the known infestations and are willing to make a long-term commitment to caring for your ash trees, then using one of the registered products is warranted. If you are not in a known infested area, treatment may be premature,” Shour said. “In general, spring is the best time of the year to treat for emerald ash borer.” The publication gives recommendations for homeowner and professional treatments. “If your tree’s diameter (measured on the trunk 4.5 feet above the base) is 20 inches or smaller, a homeown-

er treatment method is a good solution for controlling EAB,” said Shour. Trees larger than this size must be treated by a certified pesticide applicator holding a current Category 3O (Ornamental Pest) or 3OT (Ornamental and Turf Pests) certification with the Iowa Department of Agriculture and Land Stewardship. As of March 25, 2015, emerald ash borer infestations have been positively identified in 20 Iowa counties: Allamakee, Appanoose, Black Hawk, Boone, Bremer, Cedar, Clinton, Des Moines, Henry, Jasper, Jefferson, Keokuk, Lucas, Mahaska, Marion, Monroe, Mus-

catine, Story, Union and Wapello counties. A statewide quarantine, issued on Feb. 4, 2014, restricts the movement of hardwood firewood, ash logs, wood chips and ash tree nursery stock out of Iowa into non-quarantined areas of other states.

Cattlemen donation presented

Cedar County Farm Bureau Director Darin Axline presented a check from Farm Bureau for $2,000 to members of the Cedar County Cattlemen. The donation will be used to help fund the construction of a new cattle barn on the Cedar County Fairgrounds. Pictured are (from left) Tim Wulf, Doug Schroeder, Cattlemen President Rusty Cook, Axline, Lynn Chapman and Adam Mauer. PHOTO COURTESY OF CEDAR COUNTY.

Iowa Beef Bash is back SUBMITTED BY CLINTON, TAMA The Iowa Cattlemen’s Foundation is excited to offer a fun and educational weekend opportunity for youth grades 9–12 who are interested in a weekend learning experience about beef cattle production. Mary Greiman, the youth and outreach coordinator for the Iowa Cattlemen’s Foundation (ICF), says the event will be held May 29-31 in Creston. It will include a busy schedule from Friday evening through Sunday morning as the attendees tour a feedlot, cow/calf operation, fitting and showmanship demonstration and even make time for some pasture golf. “There will also be sessions to help these youth become skilled beef advocates by providing

training and information on the hot topics facing the cattle industry,” Greiman says. The cost for the event is $30. This covers lodging, food, all transportation during the event and all educational materials. The event is limited to 40 participants; register by calling the ICF offices at 515-296-2266 or going to the ICF website, www. iowacattlemensfoundation.org. Registration deadline is Friday, May 15. The program starts with registration and check in at the Supertel Inn & Conference Center in Creston on Friday, May 29, at 4 p.m. That evening, the group will tour Glenn and Bev Rowe’s farm near Lorimor. The Rowes are ICA Environmental Stewardship Award Program winners for

2015. Attendees will also participate in a session about Ag professionalism led by trainer Jodi Beech. On Saturday, the group will travel to Hawkeye Breeders, Adel; Nichols Farm, Bridgewater; Nodaway Feeders, Nodaway; and the Holmes’ Angus Farm near Benton. They’ll participate in a Stock Show U demonstration, and end the day with a round of pasture golf. The group will meet in the morning on Sunday to get some communications tips from KSIB Radio broadcaster Chad Rieck, Beef Quality Assurance training from Doug Bear of the Iowa Beef Industry Council and have a discussion about Ag careers before the program ends at 11:30 a.m.