IOWA FARM BUREAU SPOKESMAN
MAY 6, 2015
SOUTH EAST IOWA
A special thank you to all mothers for all the ways, noticed and unnoticed, that you contribute to your family and farm.
HAPPY MOTHER’S DAY!
MAHASKA . KEOKUK . WASHINGTON . LOUISA . MUSCATINE . MONROE . WAPELLO JEFFERSON . HENRY . DES MOINES . APPANOOSE . DAVIS . VAN BUREN . LEE
Honey bees arrive at Honey Creek Resort State Park just in time for Stewardship Week SUBMITTED BY APPANOOSE, MONROE The explosion of flowering, blooming trees across southern Iowa are thanks in part to the arrival of warm weather and spring rain, but the National Association of Conservation Districts (NACD) wants to make sure the hardworking pollinators receive their share of the credit for the annual floral display. NACD President Lee McDaniel says pollinators play a critical role in our everyday lives, and it’s important that we work to protect their habitat. “While many pollinators may seem like just annoying insects, they are actually a very important part of
the web of life upon which we all depend. Pollinators form the underpinning of a healthy and sustainable future for food and the environment, but they have shown disturbing signs of decline in recent years,” he says. Three bee hives arrived at Honey Creek Resort State Park, located on Rathbun Lake in southern Iowa, just in time to help kick off the NACD’s 60th year of celebrating Stewardship Week, April 26-May 3, with the 2015 theme: Local Heroes – Your Hardworking Pollinators. Honey Creek Resort State Park General Manager Andy Woodrick says the decision to bring bees is part of the resort’s “go green” initiative
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1 c. peanut butter 1/4 c. brown sugar 1/2 tsp. vanilla 1 3/4 c. powdered sugar 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (9-oz.) container whipped topping 1 (20-oz.) can crushed pineapple, drained
1 (14.oz.) can condensed milk Nuts of your choice
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
and to provide the chef with local supplies for the restaurant. The resort employs two naturalists, Jacob Ahee and Hannah Wiltamuth, who helped situate the newly arrived bees and their hives on April 24. Each of the three bee hives has two of the supers where the bees can produce and store their honey. Wiltamuth says after the queen has been placed in her box in between the second and third frames, the rest of the bees are dumped into the hive. “In the queen’s box there is a small plug made of marshmallow. The other bees will eat the plug to release the queen while she emits pheromones. By the time they get to her they will have accepted her as their queen,” she explains. Wiltamuth says programs that showcase the importance of pollinators will provide resort guests the opportunity to learn about the value of bees and their role as pollinators. “Programs during honey harvest will allow resort guests to learn how to spin and strain the honey,” says Wiltamuth. “Guests who help with honey harvest will be allowed to take home some of the harvested honey.” The rural location of Honey Creek Resort State Park is an ideal habitat for the bees due to the native Iowa prairie that surrounds the resort as well the agricultural crops and clovers in area pastures. When pollinators shrink in number, many plants either produce less seed or no seed at all. The bottom line is, when pollinators start disappearing, plants start disappearing. Most plants depend upon pollinators to reproduce. While animals can travel and move around to find mates and reproduce, plants are rooted to
The queen bee is held by Honey Creek Resort State Park Naturalist Jacob Ahee.
After the queen is placed in her box within the hive, the rest of the bees are dumped into the hive.
one spot. Therefore, plants depend on pollinators to move pollen from their anthers to their stigma. In addition to honey bees, there more than 100,000 species of insects, that work hard as pollinators. There are also over 1,000 species of other animals such as birds, reptiles and mammals, including bats that pollinate plants. Your local conservation district can assist you in maintaining or developing habitat for pollinators. Additional Pollinator resources
are located in the NACD Local Heroes – Your Hardworking Pollinators educators guide found at: www. nacdnet.org/education/resources/ local-heroes NACD represents the nation’s 3,000 conservation districts, which were established to encourage resource conservation across the country. For more information about Stewardship Week and conservation, contact your local Soil and Water Conservation District or visit nacdnet.org.
Third Annual Iowa Women’s Landowner Conference scheduled SUBMITTED BY MONROE, MUSCATINE The third Annual Iowa Women’s Landowner Conference will be held on Thursday, June 18, at the Michael J. Mannatt Community Center in Brooklyn, Iowa. Women farmland owners have the potential to transform Iowa’s landscape and farm communities in significant and positive ways, given that women own or co-own nearly half of Iowa’s farmland. Women, Land and Legacy has partnered with Iowa Land Sales & Farm Management to provide infor-
Farm Management; Elaine Kub, author, Mastering the Grain Markets; and Rona Wyant, owner, Fireside & Ackerman mation to women who want to learn more about how to care for and pass on the land. This year’s Featured Speakers include: Mike Pearson, moderator, IPTV Market to market; Laurel Bower Burgmaier, producer, IPTV; Angie Watson cook, attorney and CPA, Watson Cook Law Firm; Vince Johnson, land broker, Iowa Land Sales &
Wineries. Registration fee through June 8 is $30 and after June 8 is $40. Fee includes breakfast, lunch, refreshments and door prizes. To register online and pay fees, go to www.iowalandsales.com; call 1-319-6682010, ext. 2, and ask for Melody; or email mel@wfan.org to request registration materials.
IOWA FARM BUREAU SPOKESMAN
MAY 6, 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
www.FARMserver.com
Farm Solar Workshop draws farmers, shares insights SUBMITTED BY WINNESHIEK A farmer’s schedule often depends on the weather, but farmers flocked to the Farm Solar Workshop at Iowa’s Dairy Center on April 10 despite the sunny, mild forecast. Perhaps the sun fueled exceptional attendance at the event, which focused on farm solar applications. “The interest far exceeded my expectations,” said Kayla Koether, Ag Energy Coordinator with the Winneshiek Energy District. “We initially planned on 50 attendees, but we surpassed 100!” The workshop was standing room only and filled with farmers, while organization representatives, local solar installers and interested media rounded out attendance. Hosted by the Iowa’s Dairy
Center, Northeast Iowa Community College and Winneshiek Energy District, the workshop gave a comprehensive overview of solar on farms. Andy Johnson, Winneshiek Energy District’s director, shared the logistics of installing solar and explained the basics of solar PV (solar electric) and solar thermal (solar hot water) technologies. Johnson also emphasized the financial importance of pursuing energy-efficiency measures in conjunction with installing renewables and talked about the Farm Energy Planning program available with the district. Kelly Brickley, CPA of Hacker, Nelson & Co., P.C., then followed with an explanation of the tax incentives available through 2016 and farm depreciation schedules.
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1 c. peanut butter 1/4 c. brown sugar 1/2 tsp. vanilla 1 3/4 c. powdered sugar 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (9-oz.) container whipped topping 1 (20-oz.) can crushed pineapple, drained
1 (14.oz.) can condensed milk Nuts of your choice
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
Audience members watch intently during the solar workshop.
A farmer panel and extensive Q&A was the highlight of the workshop, and included Carlton Kjos of Decorah, Roger Egeland of Ossian and Lyle Luzum of Calmar. Carlton and Lyle discussed their solar PV panels, which generate
electricity for their facilities, and Roger shared his experiences with solar thermal installation, which heats water for his dairy. Carlton said he has multiple reasons for putting in solar, which included, “wanting to use a clean source of
energy … that doesn’t emit carbons” and “to save some money in the long run”. Additional producers in attendance added more personal experience with on-farm renewable energy and energy-efficiency options.
May Beef Month proclamation SUBMITTED BY BUCHANAN, DELAWARE, DUBUQUE, FAYETTE The Iowa Beef Industry Council is pleased to announce that May is Beef Month in Iowa. Gov. Terry E. Branstad has signed the May Beef Month proclamation in recognition of the importance of Iowa’s beef industry to the state’s economy. The Iowa Beef Industry Council is pleased to present the following proclamation. Whereas Iowa is a major beef producing state with nearly 3.90 million head of cattle on January 1, 2015;
and Whereas the beef industry contributes greatly to our economy by generating in excess of $6.0 billion annually, and creating jobs for nearly 40,000 Iowans; and Whereas today’s beef is a naturally nutrient-rich food providing protein, iron, zinc and B-vitamins with more than 30 beef cuts that meet the government’s definition for “lean”; and Whereas beef producers are the original environmentalists working to conserve the soil and making optimum use of natural resources; and
Whereas Iowa is a leader in the export of value-added agriculture products, shipping high-quality Iowa beef to other countries around the world; and Whereas there is an ever-increasing need for better understanding of the benefits that the beef industry provides to all Iowans; Now therefore, I, Terry E. Branstad, Governor of the State of Iowa, do hereby proclaim the month of May 2015 as Beef Month in Iowa, and urge all citizens to appreciate the contributions the beef industry continues to provide to our state.
Four-State Dairy Nutrition and Management Conference set for June 10-11 SUBMITTED BY CLAYTON The 2015 Four-State Dairy Nutrition and Management Conference will be held on June 10-11 at the Grand River Center in Dubuque. The conference will present the latest research on issues concerning the dairy industry including feed management and behavior. This conference is a collaborative effort of Iowa State University Extension, University of Illinois Extension, University of Minnesota Extension and University of Wisconsin Extension. The program starts on June 10 with a pre-conference symposium sponsored by Arm
and Hammer animal nutrition focusing on animal health and immunity. Speakers include Dr. Joel Pankowski, Jim Nocek, Michael Ballou and Danica Baines. Conference topics include: · Rick Grant, Creating a perfect dining experience for your cows and making milk with forage: understanding rumen fiber dynamics · Gordie Jones, Achieving excellence: how to move beyond 90 pounds of milk and dry cow diets · Tom Jenkings, Rumen lipid sub-models in nutrition programs · Bill Weiss, Practical mineral rec-
ommendations · Dave Combs, Feeding low lignin alfalfa · Jeffrey Bewley, Precision dairy monitoring technology investment considerations Other topics to be covered include: Useful information from a TMR fat analysis, Five things to help manage foot health, Sampling variation in feeds, Dollars and sense of organic dairying, Corn silage fungal disease, Serotonin impact on calcium status, Building milk protein and Using the KetoMonitor to manage herd level ketosis.
IOWA FARM BUREAU SPOKESMAN
MAY 6, 2015
SOUTH WEST IOWA
A special thank you to all mothers for all the ways, noticed and unnoticed, that you contribute to your family and farm.
HAPPY MOTHER’S DAY!
HARRISON . SHELBY . AUDUBON . GUTHRIE . ADAIR . CASS . WEST POTTAWATTAMIE . EAST POTTAWATTAMIE . MILLS MONTGOMERY . ADAMS . UNION . CLARKE . LUCAS . FREMONT . PAGE . TAYLOR . RINGGOLD . DECATUR . WAYNE
Honey bees arrive at Honey Creek Resort State Park just in time for Stewardship Week SUBMITTED BY LUCAS, WAYNE The explosion of flowering, blooming trees across southern Iowa are thanks in part to the arrival of warm weather and spring rain, but the National Association of Conservation Districts (NACD) wants to make sure the hardworking pollinators receive their share of the credit for the annual floral display. NACD President Lee McDaniel says pollinators play a critical role in our everyday lives, and it’s important that we work to protect their habitat. “While many pollinators may seem like just annoying insects, they are actually a very important part of
the web of life upon which we all depend. Pollinators form the underpinning of a healthy and sustainable future for food and the environment, but they have shown disturbing signs of decline in recent years,” he says. Three bee hives arrived at Honey Creek Resort State Park, located on Rathbun Lake in southern Iowa, just in time to help kick off the NACD’s 60th year of celebrating Stewardship Week, April 26-May 3, with the 2015 theme: Local Heroes – Your Hardworking Pollinators. Honey Creek Resort State Park General Manager Andy Woodrick says the decision to bring bees is part of the resort’s “go green” initiative
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1 c. peanut butter 1/4 c. brown sugar 1/2 tsp. vanilla 1 3/4 c. powdered sugar 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (9-oz.) container whipped topping 1 (20-oz.) can crushed pineapple, drained
1 (14.oz.) can condensed milk Nuts of your choice
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
and to provide the chef with local supplies for the restaurant. The resort employs two naturalists, Jacob Ahee and Hannah Wiltamuth, who helped situate the newly arrived bees and their hives on April 24. Each of the three bee hives has two of the supers where the bees can produce and store their honey. Wiltamuth says after the queen has been placed in her box in between the second and third frames, the rest of the bees are dumped into the hive. “In the queen’s box there is a small plug made of marshmallow. The other bees will eat the plug to release the queen while she emits pheromones. By the time they get to her they will have accepted her as their queen,” she explains. Wiltamuth says programs that showcase the importance of pollinators will provide resort guests the opportunity to learn about the value of bees and their role as pollinators. “Programs during honey harvest will allow resort guests to learn how to spin and strain the honey,” says Wiltamuth. “Guests who help with honey harvest will be allowed to take home some of the harvested honey.” The rural location of Honey Creek Resort State Park is an ideal habitat for the bees due to the native Iowa prairie that surrounds the resort as well the agricultural crops and clovers in area pastures. When pollinators shrink in number, many plants either produce less seed or no seed at all. The bottom line is, when pollinators start disappearing, plants start disappearing. Most plants depend upon pollinators to reproduce. While animals can travel and move around to find mates and reproduce, plants are rooted to
The queen bee is held by Honey Creek Resort State Park Naturalist Jacob Ahee.
After the queen is placed in her box within the hive, the rest of the bees are dumped into the hive.
one spot. Therefore, plants depend on pollinators to move pollen from their anthers to their stigma. In addition to honey bees, there more than 100,000 species of insects, that work hard as pollinators. There are also over 1,000 species of other animals such as birds, reptiles and mammals, including bats that pollinate plants. Your local conservation district can assist you in maintaining or developing habitat for pollinators. Additional Pollinator resources
are located in the NACD Local Heroes – Your Hardworking Pollinators educators guide found at: www. nacdnet.org/education/resources/ local-heroes NACD represents the nation’s 3,000 conservation districts, which were established to encourage resource conservation across the country. For more information about Stewardship Week and conservation, contact your local Soil and Water Conservation District or visit nacdnet.org.
Iowa Beef Bash is May 29-31 Creston will host event
SUBMITTED BY ADAIR, FREMONT/MILLS, PAGE/TAYLOR, RINGGOLD The state Beef Bash is back! 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, a cow/calf operation, a 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, and 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 515-2962266, or going to the ICF website, www.iowacattlemensfoundation. org. Registration deadline is 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 discussion about ag careers before the program ends at 11:30 a.m.
IOWA FARM BUREAU SPOKESMAN
MAY 6, 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
www.FARMserver.com
MITCHELL . HOWARD . FLOYD . CHICKASAW . BUTLER . BREMER . GRUNDY . BLACK HAWK
Invite issued to Iowa Farm Bureau young farmers SUBMITTED BY BLACK HAWK, BREMER, CHICKASAW Jacob and Cassie Hackman, District 1 Iowa Farm Bureau Young Farmer Advisory Committee representatives, would like to invite any Iowa Farm Bureau young farmers ages 18 to 35 to spend the day with them near Shell Rock, on Friday, June 19. We will begin the day with an indepth tour of Flint Hills Resources ethanol plant, 30750 212th St., Shell Rock, at 9 a.m. We will then head to the new, Zinpro Corporation, 21810 Logistics Park Drive, Shell Rock, for our next tour. Lunch, catered by Waverly HyVee, will be served at Zinpro Corporation after the tour.
After lunch, the Iowa Northern Railroad president and vice president will speak of agriculture’s importance to the railroad and the development of the Butler Logistics Park. Lastly, there will be an option of finishing the day with some golfing at Card Inc. Golf & Country Club 20303 IA-188, Clarksville. Jacob and Cassie hope you can join them for this eventful day. To make your reservation, please contact your Farm Bureau county office today. All reservations must be made by Monday, June 8. Please specify if you will be golfing or not. If you are currently not a Farm Bureau young farmer and would like to become one, feel free to contact your county Farm Bureau for information and sign-up to join us.
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1 c. peanut butter 1/4 c. brown sugar 1/2 tsp. vanilla 1 3/4 c. powdered sugar 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (9-oz.) container whipped topping 1 (20-oz.) can crushed pineapple, drained
1 (14.oz.) can condensed milk Nuts of your choice
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
St. Ansgar Breakfast Bugz Team won the April 21 Pizzathon in Clear Lake competing against six other teams. Pictured with their unique Picnic Pizza are Lily Vasquez, Gabrielle Finberg, Javier Amoloja, Addy Carlson is holding the pizza, Abbie Kuhlow, Chloe Levan, Jadyn Anderson, Molly Jenkins, and Hunter Teichmeier. Clear Lake came in second and West Hancock third. Jenny Sullivan, Ag in the Classroom coordinator for Mitchell County Farm Bureau, helped with the competition.
St. Ansgar Breakfast Bugz team wins Pizzathon SUBMITTED BY MITCHELL The St. Ansgar Breakfast Bugz
team won the April 21 Pizzathon in Clear Lake competing against six
other teams. Their winning recipes follows:
Picnic Pizza BY ST. ANSGAR BREAKFAST BUGZ Ingredients: Waffles 2 c. flour 2 tsp. baking powder ½ tsp. salt 4 lg. eggs, separated 2 tbsp. sugar ½ tsp vanilla extract 4 tbsp. unsalted butter, melted 2 c. milk
Toppings: 1 c. Strawberries 1 c. Banana 1 c. Raspberries Whipping cream Greek vanilla yogurt 1 c. granola Granola: Recipe from Food Network.com Nonstick cooking spray
2 c. old-fashioned oats 1 c. sliced almonds ½ c. dried cranberries 1 tsp ground cinnamon 1 c. sweetened coconut ¼ tsp. salt 4 tbsp. unsalted butter ¼ cup honey ¼ c. lightly packed lt. brown sugar 1 tsp. pure vanilla extract
Preheat oven to 400 degrees. Line 9 inch square baking sheet with foil, allowing the foil to extend over the sides of the pan. Spray with nonstick cooking spray. Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined. Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove pan from heat and stir in vanilla. Pour butter mixture over the dry ingredients, stirring with spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan. Bake until top is golden brown, 20-25 min. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place on work surface. Crumble the granola into pieces and storing in an airtight container for up to 1 week. Directions for waffles: 1. Start off by separating the dry ingredients from the wet 2. Combine all and mix until barely any lumps 3. Heat up the waffle iron and spray with cooking oil 4. Pour about 1 cup of batter into the iron 5. Wait 3 minutes until waffle is done Directions Whole Recipe 1. Make the waffles 2. Spread the Greek Vanilla Yogurt on the waffle 3. Sprinkle a few pieces of fruit on top 4. Sprinkle a little granola on top of the fruit 5. Add a dollop of whipped cream 6. Add a drizzle of melted chocolate chips 7. Add a chocolate covered bug on top of the whipped cream
IOWA FARM BUREAU SPOKESMAN
MAY 6, 2015
NORTH CENTRAL IOWA
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
Iowa Women’s Landowner Conference scheduled SUBMITTED BY HARDIN, HUMBOLDT, WEBSTER Women farmland owners have the potential to transform Iowa’s landscape and farm communities in significant and positive ways, given that women own or co-own nearly half of Iowa’s farmland. Women, Land and Legacy has partnered with Iowa Land Sales & Farm Management to provide information to women who want to learn more about how to care for and pass on the land at the Iowa Women’s Landowner Conference, Thursday, June 18, at the Michael J. Mannatt Community Center in Brooklyn. This year’s featured speakers include: Mike Pearson, Moderator, IPTV Market to Market; Laurel Bower Burgmaier, Producer, IPTV; Angie Watson Cook, Attorney and CPA, Watson Cook Law Firm; Vince Johnson, Land Broker, Iowa Land Sales &
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1/4 c. brown sugar 1 3/4 c. powdered sugar
1 c. peanut butter 1/2 tsp. vanilla 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (14.oz.) can 1 (9-oz.) container whipped topping condensed milk 1 (20-oz.) can crushed pineapple, Nuts of your choice drained
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
For more planting tips, visit
www.FARMserver.com
Horticulture hints BY YVONNE MCCORMICK, ISU EXTENSION HORTICULTURIST SUBMITTED BY HUMBOLDT
Cool weather vegetables Farm Management; Matt Mann, Accredited Farm Manager, Iowa Land Sales & Farm Management; Elaine Kub, Author, Mastering the Grain Markets; Rona Wyant, Owner, Fireside & Ackerman Wineries. A $30 registration fee includes breakfast, lunch, refreshments and door prizes. To register online: Visit iowalandsales.com to register and pay the fee online. By phone: Call 319-6682010, ext. 2, and ask for Melody. By mail: Call or email mel@wfan.org to request registration materials. Registration fee through June 8 is $30 and after June 8 is $40. Visit www.iowalandsales.com for more information including the day’s schedule and full speaker bios.
Data Worth Collecting Is Data Worth Using
Are you aware that some vegetables are considered to be cool? Of course we horticulturists think that all vegetables are really “cool,” but vegetables are actually classified as cool weather plants, which may be planted in the early spring. To jump start your garden, one can plant cool season vegetables now before warmer weather arrives. These tough vegetables actually prefer cooler soil to germinate and grow. Cool season vegetables will not be bothered by a light or moderate frosts, whereas warm season vegetables, such as tomatoes and peppers receiving frost damage will fail. Waiting until after May 15 to plant warm season vegetables here in our northern Iowa location will avoid
any late frosts that may occur. Cool season vegetables are root or leaf crops and may be seeded in the garden after soil temperatures reach 50 degrees. Peas, cabbage, radish, beets, carrots, onions, cauliflower, leaf lettuce, turnips, spinach, kohlrabi, kale, Swiss chard and Brussels sprouts are a few examples of cool weather vegetables. Take a soil temperature at 4 inches deep with a kitchen thermometer that measures both hot and cold. A better way to find your soil temperature is to visit ISU’s on-line Iowa soil temperature map at: http://extension.agron.iastate.edu/NPKnowledge/soiltemphistory.html Direct seeding of cool season vegetables should be done in finely tilled, fertile, well-drained soils. Some exceptions would be broccoli, cabbage, cauliflower, which are best started as transplants. A quality transplant should be 5 to
6 weeks old, strong growing with good color, and have been hardened off before planting. Most cool season crops prefer to grow in temperatures below 65 to 70 degrees. When temperatures rise above this, some cool season vegetables will tend to produce a flower stalk, (or bolt, in horticultural terms). When a plant bolts, it becomes woody or bitter tasting. Providing shade during warmer weather for cool season vegetables will help to prevent bolting. Did you know? Recycle your used coffee K-cups for starting seeds. As a drainage hole is already present, just remove the foil top and rinse before using. Be sure to move seedlings up to a larger container as the root system develops and before becoming root bound in the small container. Gardening questions? Contact McCormick at yvonne@iastate. edu for information or advice.
It’s tomato season SUBMITTED BY HAMILTON, WRIGHT omatoes are a popular part of many Iowa gardens, and with spring here, the time to plant them is approaching. But when is too early to plant? Where should they be planted? And what variety is best for a home garden? Here are some tips from Iowa State University Extension and Outreach horticulturists on the proper way to plant and handle tomatoes in home gardens. To have addi- t i o n a l questions answered, contact the ISU Hortline at 515294-3108 orhortline@ iastate.edu.
T
When can I plant tomatoes in Iowa?
Transplant tomatoes into the garden after the danger of frost is past. In central Iowa, it’s usually safe to plant tomatoes around May 10. Gardeners in southern Iowa can plant one week earlier, while those in northern areas should wait an extra week. The last practical date for planting tomatoes is approximately June 20.
What is a suitable planting site for tomatoes?
Tomatoes perform best in fertile, well-drained soils. Avoid heavy clay soils and poorly drained sites. For best yields, tomatoes need at least six hours of direct sun per day. To discourage Septoria leaf spot,
early blight and other foliar diseases, plant tomatoes in a different location in the garden each year. If possible, rotate crops so that tomatoes and other solanaceous crops (potatoes and peppers) are not grown in the same area for three or four years. Individuals without a suitable garden site can grow tomatoes in large four to five-gallon containers. Place the containers on a sunny patio or deck.
What is meant by the terms determinate and indeterminate?
Determinate and indeterminate refer to the tomato’s growth habit. Determinate tomatoes are small, compact plants. They grow to a certain height, stop, and then flower and set all their fruit within a short period of time. The harvest period for determinate tomatoes is approximately four to six weeks. Indeterminate tomatoes continue to grow, flower and set fruit until killed by the first frost in fall. Accordingly, the harvest from indeterminate cultivars often extends over a two- to threemonth period. Yields are generally heavier than determinate types, but are usually later to mature. Indeterminate tomatoes are large, sprawling plants that perform best when grown in wire cages or trained on stakes.
What are some good tomato varieties for the home garden?
Suggested tomato cultivars for Iowa include ‘Better Boy’ (indeterminate; red, round, medium-sized fruit), ‘Big Beef’ (indeterminate; red, oblate, large fruit), ‘Brandywine’ (heirloom; indeterminate; deep pink, oblate, large fruit), ‘Carolina Gold’ (determinate; golden orange, oblate, large fruit), ‘Celebrity’ (determinate; red, oblate, medium to large fruit), ‘Cherokee Purple’ (heirloom; indeterminate; purplish brown, oblate, large fruit), ‘Jet Star’ (indeterminate; red, oblate, medium to large fruit), ‘Mountain Fresh Plus’ (determinate; red, globe-shaped, large fruit), ‘Pony Express’ (determinate; red, elongated, medium-sized fruit), ‘Solid Gold’ (indeterminate; golden yellow, oval, small, grape-type fruit) and ‘Supersweet 100’ (indeterminate; red, round, small, cherry-type fruit).
What is the proper spacing when planting tomatoes in the garden?
Spacing of tomato plants depends on the growth habit of the cultivar and training system employed. Indeterminate cultivars that are staked can be planted one and a half to two feet apart in the row. Indeterminate plants grown in wire cages should be spaced two and a half to three feet apart, while a three- to four-foot spacing would be appropriate for indeterminate tomatoes allowed to sprawl over the ground. Determinate tomatoes can be planted two to two and a half feet apart. Rows should be spaced about four feet apart.
IOWA FARM BUREAU SPOKESMAN
MAY 6, 2015
EAST IOWA
A special thank you to all mothers for all the ways, noticed and unnoticed, that you contribute to your family and farm.
HAPPY MOTHER’S DAY!
TAMA . BENTON . LINN . JONES . JACKSON . POWESHIEK IOWA . JOHNSON . CEDAR . CLINTON . SCOTT
New Century FS breaks ground at Melbourne service center SUBMITTED BY TAMA New Century FS, headquartered in Grinnell broke ground on April 9 for a state-of-the-art expansion at their service center in Melbourne. The expanded site will serve farmers in the Melbourne, Albion, Gladbrook, Garwin, Toledo, Newton and Baxter areas. A 10,700 ton dry plant food building will be constructed with state-of-the-art receiving and blending equipment. The facility also features a full-service drive through Crop Protection/UAN blending building and increased anhydrous ammonia storage and pumping capacity. A new warehouse will hold crop protection products and seed with an attached heated shop which
will include restrooms and a break room. “This new facility will allow New Century FS to continue to serve our existing farmer customers more efficiently,” said Jake Jacobs, New Century FS manager. “We are also looking to future growth and will increase our customer service from this location. Farmers can count on product supply and a team of experts who will be able to meet their needs.” The anhydrous ammonia facility is scheduled to be completed by August. The Crop Protection/UAN building and the Shop/Warehouse are scheduled to be completed by November, and the new Fertilizer building will be operational by fall, 2016.
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1 c. peanut butter 1/4 c. brown sugar 1/2 tsp. vanilla 1 3/4 c. powdered sugar 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (9-oz.) container whipped topping 1 (20-oz.) can crushed pineapple, drained
1 (14.oz.) can condensed milk Nuts of your choice
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
Pictured in the groundbreaking (from left) are Dan Hart – Melbourne plant manager; Kenneth Cheney – NCFS board member; Randy Beichley – NCFS board member; Jake Jacobs – NCFS general manager; Curt Hansen – NCFS board member; Brian Pickard – NCFS board member; James Wright – NCFS board member; Kevin Herink – NCFS board president; Chad Greene – Melbourne crop specialist.
New Century FS, a division of GROWMARK, is a full-service agronomy, energy, and grain coop-
erative serving customers in Benton, Blackhawk, Iowa, Jasper, Marshall, Polk, Poweshiek, Story and Tama
Counties. More information is available at http://home.newcenturyfs. com/.
Annual Iowa Women’s Landowner Conference scheduled SUBMITTED BY LINN, POWESHIEK, TAMA Women, Land and Legacy (WLL) along with Iowa Land Sales & Farm Management are happy to announce their continuing partnership to host the Third Annual Iowa Women’s Landowner Conference on Thursday, June 18, in Brooklyn, Iowa. With women owning or co-owning nearly half of Iowa’s farmland, they have the potential to transform Iowa’s landscape and farm communities in significant and positive ways. Women, Land and Legacy is partnering with Iowa Land Sales & Farm Management to provide information to those who want to learn more about how to care for and pass on the land. Every effort is made to target the educational needs of women in Iowa, focusing on their empowerment and
encouraging local contacts and relationships. The conference has addressed a variety of pertinent topics over the past two years. By utilizing feedback from conference attendees, this year’s agenda is full of relevant, impactful information. This year’s sessions will cover: Estate Planning (tax issues, wills, powers of attorney), Grain Marketing, Land Rent and Lease agreements (building a successful owner/tenant relationship) and Creating a Legacy. Mike Pearson, host of Market to Market and local farmer/businessman, will be moderating the event for the third year. Local session experts include: Angie Cook, attorney and CPA; Laurel Bower Burgmaier, Producer with IPTV; Elaine Kub, author, Mastering the Grain Markets; Vince
Johnson, land broker; Matt Mann, accredited farm manger; and Rona Wyant, farmer and owner of Fireside Winery. The conference will be held on Thursday, June 18, at the Michael J. Manatt Community Center in Brooklyn, Iowa. Registration begins at 8:30 a.m. Various speakers are scheduled throughout the day, concluding at 3:30 p.m. Early registration is $30 for those registered by Monday, June 8. After June 8, the registration fee is $40. Snacks, lunch, handouts and door prizes are all provided. To reserve your seat at the conference, register online by visiting http:// iowalandsales.com/. You may also call 319-668-2010 ext. 2 or email mel@wfan.org. Registration fees may be paid in advance or on the day of the event.
National Weather Service offers storm information SUBMITTED BY CEDAR Severe weather can occur at any time. Some facts from the National Weather Service include thunderstorms and tornadoes. Thunderstorms may occur singly, in clusters or in lines. Warm, humid conditions are highly favorable for thunderstorm development. About 10 percent of thunderstorms are classified as severe, one that produces hail at least an inch or larger in diameter, has winds of 58 miles per hour
or higher or produces a tornado. Remember, rubber-soled shoes and rubber tires provide no protection from lightning. However, the steel frame of a hard-topped vehicle provides increased protection if you are not touching metal. Tornadoes are nature’s most violent storms. A tornado appears as a rotating, funnel-shaped cloud that extends from a thunderstorm to the ground with whirling winds that can reach 300 miles per hour. Damage
paths can be in excess of one mile wide and 50 miles long. Occasionally, tornadoes develop so rapidly that little, if any, advance warning is possible. Before a tornado hits, the wind may die down and the air may become very still. Tornadoes generally occur near the trailing edge of a thunderstorm. It is not uncommon to see clear, sunlit skies behind a tornado. When severe weather approaches your area, take precaution to protect yourself and others.
IOWA FARM BUREAU SPOKESMAN
MAY 6, 2015
CENTRAL IOWA
A special thank you to all mothers for all the ways, noticed and unnoticed, that you contribute to your family and farm.
HAPPY MOTHER’S DAY!
BOONE . STORY . MARSHALL . DALLAS . POLK . JASPER . MADISON . WARREN . MARION
Eggs and poultry safe to eat, ISU food safety specialist stresses SUBMITTED BY MARION Avian influenza does not impact the foods that consumers eat, says an Iowa State University food safety expert. “Consumers should feel safe to eat properly cooked and prepared meat and eggs from poultry,” said Angela Shaw, assistant professor in food science and human nutrition and extension specialist in food safety. Recently avian influenza was reported for the first time in Iowa at a turkey barn in Buena Vista County. The disease was also discovered in a commercial chicken flock in Osceola County.
“Avian influenza is not a foodborne pathogen,” said Shaw. “It cannot be contracted from eating properly cooked poultry meat and eggs.” The disease is caused by an influenza virus that can infect poultry, such as chickens, turkeys, domestic ducks and geese, and is carried by migratory birds such as ducks, geese and shorebirds. Humans can be infected with the virus, but most cases involve very close direct contact with sick birds. Shaw said the Food and Drug Administration maintains that properly cooked poultry and eggs pose no threat. She advised that consumers
always should follow the FDA’s procedures for safe handling and cooking of poultry products: * Wash hands with warm water and soap for at least 20 seconds before and after handling raw poultry and eggs. * Clean cutting boards and other utensils with soap and hot water to keep raw poultry or eggs from contaminating other foods. * Cutting boards may be sanitized by using a solution of 1 tablespoon chlorine bleach and 1 gallon of water. * Cook poultry to an internal tem-
perature of at least 170°F. Consumers can cook poultry to a higher temperature for personal preference. * Cook eggs until the yolks and whites are firm. Casseroles and other dishes containing eggs should be cooked to 170°F. * Use pasteurized eggs or egg products for recipes that are served using raw or undercooked eggs. Some examples of these kinds of dishes are Caesar salad dressing and homemade ice cream. Commercial mayonnaise, dressing and sauces contain pasteurized eggs that are
safe to eat. Pasteurized eggs and egg products are available from a growing number of retailers and are clearly labeled. The Egg Industry Center at Iowa State University has additional information for consumers at: http://www. ans.iastate.edu/EIC/Templates/AvianInfluenzaConsumers.dwt. The ISU College of Veterinary Medicine has avian influenza information, including materials to protect backyard flocks, at: http://vetmed. iastate.edu/aiv-background-and-resources.
Clover Kids beautify Indianola
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1 c. peanut butter 1/4 c. brown sugar 1/2 tsp. vanilla 1 3/4 c. powdered sugar 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (9-oz.) container whipped topping 1 (20-oz.) can crushed pineapple, drained
1 (14.oz.) can condensed milk Nuts of your choice
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
Warren County Extension’s Indianola Clover Kids, led by Cori Stanley, braved the cold and rain to help on the Indianola Beautification Day. For information on 4-H or Clover Kids, please call 515-961-6237. PHOTO COURTESY OF WARREN COUNTY.
New sulfur fertilizer recommendations for Iowa’s planting season SUBMITTED BY BOONE Sulfur Management for Iowa Crop Production, a new Iowa State University Extension and Outreach publication, provides a summary of research efforts and guidance on sulfur fertilization and application needs. The 2005-2013 data comes from on farm, small plot and field-length strip trials in fields across Iowa. Farmers, crop advisers, agricultural businesses and suppliers know that sulfur has not historically been an issue with crop production in Iowa. However, this recent research shows improved crop yield when applying sulfur fertilizer in many areas of Iowa, specifically with alfalfa and corn production. “Spring is a good time for sulfur
application before corn and soybean planting, or before alfalfa re-growth,” said John Sawyer, professor of agronomy and extension soil fertility specialist with Iowa State University. “This allows time to get the applied sulfur into the root zone. Rapid sulfur availability is especially important if early season plant growth is exhibiting deficiency symptoms and sulfur is sidedress applied in corn or applied after an alfalfa cutting.” “Research suggests a more consistent corn yield response to sulfur fertilizer compared to soybean yield response,” said John Lundvall, soil fertility research team member at Iowa State University. “Given current commodity price pressure and close scrutiny of input costs for the
2015 crop, a farmer planting 2015 soybeans into a field with documented sulfur deficiency might be bestserved delaying sulfur fertilizer application until after the 2015 soybean harvest but prior to planting the 2016 corn crop.” Publication authors are John Sawyer, professor of agronomy and extension soil fertility specialist with Iowa State University; Daniel Barker, assistant scientist of agronomy at Iowa State University; and Brian Lang, field agronomist with ISU Extension and Outreach. For more information on related publications on soil fertility, go to the ISU Extension and Outreach online store at https://store.extension.iastate. edu.
IOWA FARM BUREAU SPOKESMAN
MAY 6, 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
For more planting tips, visit
www.FARMserver.com
Beef Management Workshops scheduled SUBMITTED BY O’BRIEN, OSCEOLA 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 dry lot production and fescue grazing facts and myths, according to ISU Extension and Outreach beef specialist Joe Sellers. The two evening workshops will run from 6:30–9 p.m. in Mt. Pleasant and Winterset. *May 19 – Pizza Ranch, 708 North Grand Ave., Mount Pleasant *May 20 – Pizza Ranch, 1009 North 1st Ave., Winterset
“University of Nebraska beef cow specialist Rick Rasby will provide an update on research they are doing feeding cow-calf pairs in dry lot 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.” Dinner buffet is available with payment upon arrival; there is no additional 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 515450-7665, patwall@iastate.edu.
FARM FAMILY FAVORITES Beef & Asparagus Pasta Toss Iowa Beef Industry recipe
1 lb. ground beef 3 c. uncooked bow-tie pasta 1 lb. fresh asparagus, cut into 2 or 3 cloves garlic, minced 1-inch pieces Salt and pepper 3 Tbsp. olive oil 1/4 c. shredded Parmesan cheese 1/4 c. minced shallots (about 2 large) (optional)
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3-4 minutes or until pasta and asparagus is tender. Drain well. Heat large non-stick skillet over medium heat until hot. Add ground beef; cook 8-10 minutes, breaking into 3/4-inch crumbles. Stir occasionally. Remove from skillet with slotted spoon; pour off drippings. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3-4 minutes or until tender. Stir frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired. Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
Reese’s Peanut Butter No Bake Bars Lynn Gnirk, Thornton (Franklin County) 1 c. salted butter, melted 2 c. graham cracker crumbs 1 c. peanut butter 1/4 c. brown sugar 1/2 tsp. vanilla 1 3/4 c. powdered sugar 1 (11-oz.) bag milk chocolate chips
Combine all ingredients except chocolate chips in medium-sized bowl. Stir until mixture is smooth and creamy. Pour peanut butter mixture into 9x13-inch pan. Melt chocolate chips in microwave (at 50 percent power) for 1-2 minutes. Stir chocolate, and pour over peanut butter mixture. Spread chocolate evenly over top. Refrigerate bars for one hour before serving.
Frozen Dessert Mary Ann Martin, Goldfield (Wright County) 1 can apricot or peach pie filling 1 (9-oz.) container whipped topping 1 (20-oz.) can crushed pineapple, drained
1 (14.oz.) can condensed milk Nuts of your choice
Mix all ingredients thoroughly. Pour into 9x13-inch pan. Sprinkle top with nuts. Freeze overnight.
Aubree Beenken
Jessica Hanrahan
Michael Peters
Three earn scholarships from Iowa Cattlemen’s Foundation SUBMITTED BY CHEROKEE Three Iowa high school seniors are receiving scholarships from the Iowa Cattlemen’s Foundation. Winners Aubree Beenken, Buckingham; Jessica Hanrahan, Prole; and Michael Peters, Bellevue, each receive $1,000 from the Youth Beef Team (YBT) program for their knowledge of beef and cattle production, as well as their communication skills. Beenken and Hanrahan will also each receive an additional $500 because they completed an online course called Masters of Beef Advocacy, a program that provides additional training on communications and beef production. Each scholarship candidate provided a written application and took part in a personal interview and made a presentation on a beef industry issue during the
final judging process in Ames on April 18. Mary Greiman, the ICF Youth and Outreach Coordinator, said “We had an excellent group of applicants for these scholarships. They are great representatives of our beef industry, and it is exciting and encouraging to see this caliber of young cattlemen and women going out and promoting the beef industry.” Beenken, the daughter of Marc and Angie Beenken, had a presentation on telling consumers a positive story of beef production from pasture to plate. She is a senior at North Tama High School in Traer and will attend Iowa State University this fall, majoring in animal science on the prevet track. The presentation by Hanrahan, daughter of Mark and Amy Hanrahan, focused on the fi-
nancial barriers that face young people who want to get involved in agriculture. She is a senior at Winterset High School in Winterset. She will attend Iowa State University this fall and major in agriculture systems technology. Peters, the son of Charlie and Jenni Peters, presented information to educate consumers about E. coli, a food-borne illness. His goal was to correct misconceptions and provide valuable information about meat handling at home. Peters is a senior at Marquette Catholic High School in Bellevue, and will attend Iowa State University to major in animal science, with a focus on beef cattle genetics. With these new awards, the Iowa Cattlemen’s Foundation has provided over $71,500 in scholarship support to Iowa youth since 1994.
Iowa Beef Bash scheduled for May 29-31 SUBMITTED BY CHEROKEE, CRAWFORD
Creston will host event
The state Beef Bash is back! 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, a cow/ calf operation, a 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, and 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 515-2962266, or going to the ICF website, www.iowacattlemensfoundation. org. Registration deadline is 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 discussion about ag careers before the program ends at 11:30 a.m.