RECIPES FOR THE BUSY FARMER
The weather in Iowa can be unpredictable and can fool us as we all know. Recently the warm weather has melted most of the snow around Iowa and it makes us all feel like we need to be outside even if it is a bit chilly. A local radio station recently reported that the low amounts of snow that we have received
this winter will be causing a possible drought problem if we do not receive more moisture. Hopefully we get more moisture to avoid this happening.
However, the first day of spring is March 20 and that is just around the corner. I have to say I am excited for that to happen.
BarBecued Pork choPs Busy Farmer’s casserole
We occasionally like to prepare pork chops for supper. They have been called the other white meat because they are a very lean and healthy meat. Many forms of pork can fit into a heart-healthy diet. This recipe offers a different taste to try the next time you prepare pork chops.
IngredIents
6 to 8 pork chops
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
2 teaspoons brown sugar
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3/4 cup ketchup
1/3 cup hot water
InstructIons
Brown pork chops. Place chops in a roaster pan. Combine all other ingredients and pour over the chops. Bake, uncovered, at 325 degrees for 1 1/2 hours.
Believe it or not, this recipe is considered to be a low-calorie recipe. A few years ago, I was a follower of Weight Watchers. One thing I learned from the organization was that you need to be accountable for everything you eat each day. Recording what you eat each day can surprise you, and it does teach you to be mindful of what you eat. I hope you enjoy this recipe as it has 6 points value per serving.
IngredIents
3 cups shredded potatoes (about 12 ounces)
*4 servings egg substitute
1 can evaporated skim milk
*1/2 pound turkey sausage
InstructIons
1 pouch frozen broccoli with cheese, prepared
3 green onions, diced
1/8 teaspoon salt
1/4 teaspoon salt
Cook sausage until done. Drain grease off. Spray a 9-by-9-inch casserole dish with cooking spray. Spread potatoes over the bottom of the pan. Mix all the other ingredients together and pour over potatoes. Bake at 350 degrees for 40 to 45 minutes. Yields: 4 servings.
* If you do not have egg substitute, you may use applesauce or mashed bananas.
* Pork sausage is fine to use rather than turkey sausage.
Farm News
overnight aPPle
French toast
Sometimes it is nice to take the extra time to prepare something for breakfast that is a little special. We have a family member that does not like breakfast served as a supper meal, but most will agree that it is good to occasionally change things up once in a while.
IngredIents
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons light corn syrup
2 large tart apples, peeled and sliced
InstructIons
3 eggs
1 cup milk
1 teaspoon vanilla
9 slices day-old French bread
In a small saucepan, cook brown sugar, butter, and syrup until thick, about 5 to 7 minutes. Pour into an ungreased 9-by-13-inch cake pan; arrange apples on top. Beat eggs, milk and vanilla. Dip bread slices into egg mixture; place over apples. Cover and refrigerate overnight. Remove from the refrigerator about 30 minutes and let sit before baking. Bake, uncovered, for 35 to 40 minutes at 350 degrees. Mix syrup mixture shown below before serving. Enjoy.
French toast syrup
1 cup applesauce
1 10-ounce jar apple jelly
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
InstructIons
Combine syrup ingredients in a saucepan. Cook until hot. Serve over french toast. Enjoy.
Baked rice Pudding
Bread pudding was a dish that my mother-in-law used to prepare and my husband likes to call it “comfort food.” He has fond memories of the dishes she used to prepare.
IngredIents
2 cups milk
1/2 cup raisins
1/4 cup butter
3 beaten eggs
2 cups milk
1/2 cup sugar
InstructIons
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup rice
Cinnamon
Cream or milk
In a pan, bring 2 cups milk, uncooked rice and raisins to boiling. Reduce heat, cover and cook over very low heat for about 15 minutes or until rice is tender. Remove from heat; stir in butter until melted. In a mixing bowl, stir together 3 eggs, 2 cups milk, sugar, vanilla and salt. Gradually stir rice mixture into egg mixture. Pour into a 6 -inch-by-10-inch-by-2-inch baking dish. Bake at 325 degrees for 30 minutes. Stir well. Sprinkle with cinnamon and bake 15 to 20 minutes more, or until a knife comes out clean. Serve warm or cold with cream or milk.
Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.
This thing called 'life'
It occurs to me that I love the way guys interact with each other.
Most of the time there’s no fanfare, no sharing of recipes, sometimes there’s spit, and sometimes there’s even no seriousness in (or baseline reason for) a visit or conversation.
The only exception to my admiration of male interaction would be that there’s rarely ever any chocolate within reach. (How do they sustain themselves between ketchup applications at meal time, for heaven’s sake?)
A friend of ours called up my husband one day just to chat. When my husband answered, there was no “hello” or otherwise tomfoolery from the other end of the phone. The first thing he said was, “What are you doing with your life?” (His “guy way” of asking, “What’s up?”)
It sounded funny, but it also got me thinking that there was a lot of “punch” in that one small question. My husband proceeded to go down the list of things to do for the day—some tasks were less warmly anticipated than others. Nonetheless, it was clear that he had plenty to do with his life, at least for the day.
I don’t think farmers have any trouble filling in their list of “to-do’s,”
especially if they have livestock. And this time of year lurks just like spring planting and fall harvest, with four-legged babies arriving by the bazoombas out in the barns and in the yards. And when that’s not happening, there’s hay to cut and bale, and machinery to get ready for whatever season is biting them on their heels … and only so much time to get it all done before it all hits the fan.
There’s usually plenty of “fan” to be hit, that’s for sure.
It’s not that everyone in general understands this farm lifestyle, and that’s why it seems most peculiar anymore when someone appears to “get” what farmers do with their lives.
Once last summer I was leaving my mother’s place with one of
her friends, when we met up with this woman’s husband. When she introduced me to her husband, we exchanged formalities and asked me what we do for a living.
“We farm,” I said.
And without hesitation, the man stuck his hand out to shake mine, looked right into my eyes and said, “I want to thank you for your service.”
That line, reserved for those serving their country in such gallant and dangerous ways, was said to me about what we do on the farm, and I don’t mind saying I was taken aback by it.
“Well … thank you,” was all I could manage, since I was so surprised that someone who didn’t live on or grow up on a farm seemed to understand the value of what we (and all farmers) do every day all year long.
“Life” is a short word, but it has such big implications. We all do different things with our lives, and every job has value. What would our lives be like if there were no restaurants (or people working in them) in which to celebrate joyous celebrations, or keep our busy lives going? Or no people to clean up after the rest of us in order that our public buildings might be clean? Or no retail clerks to help us leave a store without handcuffs? Or all those “dirty jobs“ that keep America moving forward, and medical workers in all kinds of places who (along with our military) do some of the most heroic work of all? Even the newspaper editor, minister, undertaker and grave digger do some important “last things” for all of humankind.
All work has intrinsic value, as do the people who dare to do (whatever) the work.
Imagine how our world could change if your average working person felt appreciated by John Q. Public. As a woman of the farm, those echoes of thanks I heard will last a lifetime, and I am trying to pay that habit forward.
And so I ask you — what are you doing with your life?
Karen Schwaller writes from her grain and livestock farm hear Milford, Iowa. She can be reached at kjschwaller@outlook.com. Note new address.
Columnist
Karen Schwaller
Iowa farmers receive cash-back dividends from Farm Credit Services
WEBSTER CITY — Farmers and ranchers in Franklin, Hamilton, Hardin, Webster and Wright counties received $9.3 million in cash-back dividends returned by Farm Credit Services of America (FCSAmerica).
This marks the 22nd consecutive year FCSAmerica has returned a share of its net earnings to customer-owners, reflecting the cooperative’s financial strength and focus on returning value through its annual patronage program. Eligible customer-owners were issued patronage payments the last week of January.
“The 2025 cash-back dividends underscore our dedication to sustain a patronage program that customers can count on,” said Dana Morgan, FCSAmerica Board Chairperson and Iowa producer.
This year’s cash-back dividend is equal to 100 basis points — or a return of 1% of a customer’s 2025 eligible average daily loan balance with FCSAmerica. The 2026 payout equates to the following county-level distributions:*
n $1.3 million in Franklin County.
n $1.5 million in Hamilton County.
n $3.6 million in Hardin County.
n $1 million in Webster County.
n $1.9 million in Wright County.
*Amounts are rounded.
Payout data for every county in Iowa is available on the 2026 Iowa Cash-Back Dividends Distribution Map.
The Board of Directors for FCSAmerica has also approved a cash-back dividend to be paid from the cooperative’s 2026 net earnings, the amount of which will be determined in December.
Iowa cattle producer elected vice chair of the Federation of State Beef Councils
CUMMING — Dan Hanrahan of Cumming, a fifth-generation Iowa cattle producer, was elected vice chair of the Federation of State Beef Councils during CattleCon 2026, held Feb. 3–5 in Nashville, Tennessee.
Hanrahan’s election expands Iowa’s leadership footprint within the national Beef Checkoff and ensures the priorities of Iowa cattle producers help shape how Checkoff investments build beef demand in the U.S. and globally.
Hanrahan operates a cowcalf herd in the rolling hills of central Iowa and has served nine years on the Iowa Beef Industry Council board. He has held multiple leadership roles within the Federation and previously
represented state beef councils on the Beef Promotion Operating Committee, which directs national Checkoff funding.
“It’s a remarkable time for the Beef Checkoff, with beef demand at an all-time high,” Hanrahan said. “That success has been built by the work and dedication of producers and their investment in the Checkoff.”
He said decades of Checkofffunded research have helped move beef from a defensive position into a leading role in today’s nutrition conversation.
As vice chair, Hanrahan will work with Federation leadership, regional vice presidents and industry stakeholders to strengthen coordination among the 43 Qualified State Beef Councils and help guide national program planning and funding decisions through the Beef Promotion Operating Committee.
“I’m truly honored to serve alongside leaders who have
steadily advanced this effort for producers,” Hanrahan said. “The Checkoff is delivering real value, and we have an opportunity to keep that momentum moving forward.”
“Iowa producers play a vital role in the success of the Beef Checkoff, and Dan’s election ensures their voice remains strong at the national level,” said Mike Anderson, executive director of the Iowa Beef Industry Council. “His experience and commitment to the Checkoff will help drive demand for beef and return value to cattle producers.”
The Federation of State Beef Councils represents 43 Qualified State Beef Councils and provides a unified, grassroots voice that helps guide national Checkoff strategy through a coordinated partnership with state programs.
For more information about the work of the Federation of State Beef Councils and the Beef Checkoff, visit www.ncba.org/ federation.
North Central Iowa Research Association to host annual meeting, educational forum March 25
AMES — Members, farmers and ag business professionals are invited to attend the North Central Iowa Research Association annual meeting on March 25 at the Northern Research Farm, located at 310 South Main St., Kanawha.
The association, in partnership with Iowa State University, oversees the Northern Research Farm and works with ISU Extension and Outreach to provide agronomic research, demonstrations and educational events.
The annual meeting will feature the following topics:
n Ag market outlook with Chad Hart, professor of economics and extension grain markets specialist at Iowa State.
n The use of the N-FACT tool to
determine nitrogen fertilization rates for corn with Sotirios Archontoulis, professor of integrated cropping systems at Iowa State, and Melissa Miller, project director at the Iowa Nitrogen Initiative.
n In-depth look at cover crops and edge of field practices with Sean McCoy, environmental specialist with the Iowa Department of Agriculture and Land Stewardship.
n Mental health resources for rural Iowans with David Brown, behavioral health state specialist with ISU Extension and Outreach. Additionally, Matt Schnabel, research farm superintendent, and Tim Goode, director of ISU Research and Demonstration Farms, will share a review
of the farm activities and an overview of Iowa State's outlying research farms. Greg Guenther, president of the North Central Iowa Research Association, will provide an update on the capital campaign and the new facility and conduct the annual meeting.
To become a North Central Iowa Research Association member or renew your membership, a payment of $25 is required for three years of membership. Checks can be made out to NCIRA and sent to the Northern Research Farm at 310 South Main St., Kanawha, IA 50447, or collected at the meeting.
Registration and refreshments will begin at 8:30 a.m., and the meeting will start at 9 a.m. The annual meeting will
adjourn by 12:30 p.m., and the board will meet upon its conclusion. Lunch will be provided.
The meeting is open to the public, and there is no cost to attend. Participants are encouraged to pre-register by March 23 by calling 641-762-3247 or emailing northernrf@iastate.edu to ensure adequate food planning. Certified Crop Advisers can earn one crop management, one nutrient management and one soil and water continuing education credit for attending this meeting.
The North Central Iowa Research Association appreciates the support and sponsorship from First Citizens National Bank, Gold-Eagle Cooperative and Calcium Products.
Dan Hanrahan
Fruit tree pruning workshops set for March 24
HUMBOLDT and FORT
DODGE — Iowa State University Extension and Outreach is hosting a special educational opportunity on fruit tree pruning on March 24.
Dr. Suzanne Slack, assistant professor of fruit production at Iowa State University, will lead hands-on workshops designed to teach proper pruning techniques for fruit trees.
Workshop Schedule
The first session will be held from 1 p.m. to 3 p.m. March 24 at River Valley Orchards & Winery, 1645 220th St., Humboldt.
The session will begin with an informative presentation on fruit tree pruning, followed by an outdoor demonstration where participants will have the opportunity to practice
pruning a fruit tree.
The second session will be held from 4:30 p.m. to 5: 30 p.m. at the Webster County Extension Office, 822 Central Ave., Fort Dodge.
This session will include a presentation, after which attendees will travel to the Fort Dodge Area Gardener’s Apple Orchard from 5:30 p.m. to 6:30 p.m. to practice hands-on trimming of apple trees.
These workshops are a great opportunity for fruit tree owners, gardeners, citizen volunteers, community forestry and park staff, tree care professionals, utility company representatives, county conservation board, and enthusiasts to learn from an expert about the best practices for pruning to maintain healthy and productive trees.
Siouxland Garden Symposium set for April 11
AMES — The Siouxland Garden Symposium will take place on April 11 at the Lewis and Clark Interpretive Center in Sioux City. The annual event offers valuable, research-based information applicable to both home gardeners and small-scale growers.
This year’s symposium will feature a dynamic lineup of experts covering innovative topics in horticulture, including the use of artificial intelligence in the garden, foundational soil health and practical fruit tree cultivation. The event will kick off at 9 a.m. and conclude at 3 p.m.
Featured speakers and sessions
Dan Fillius, horticulture field specialist for commercial vegetables with Iowa State University Extension and Outreach, will deliver the keynote address covering two
essential topics: “Using AI in the Garden” and “Growing Cut Flowers in Iowa.”
Fillius managed 140 acres of vegetables in Minnesota and now provides research-based guidance to commercial growers across Iowa. He co-hosts the podcast “What in the Weather?” and draws on years of firsthand experience to help producers enhance their success and sustainability.
Carolina Cordova, assistant professor and statewide soil health specialist at the University of Nebraska–Lincoln, will present “Healthy Soil, Happy Gardens: Practical Tips for Testing and Improving Your Soil.” Cordova’s work focuses on advancing soil health, carbon sequestration and resilient cropping systems across Nebraska and beyond, contributing to regenerative agriculture
initiatives.
Carol Larvick will cover “Fruit Tree Growing for the Backyard.”
Larvick is a retired extension educator and current Nebraska Master Gardener, whose deep love for gardening led her to help develop and sustain the South Sioux City Community Orchard. Having worked with over 150 fruit trees through various seasons of success and setbacks, she continues to share the practical insights and challenges of fruit tree cultivation.
Registration
The cost to register is $50 and includes lunch. Advance registration is mandatory and must be completed by 11:59 p.m. on March 27. Note that on-site registration will not be available. For more information or to register, visit Siouxland Garden Symposium.
There will be a $10 fee for the Webster County class participants for non-garden members. Participants are encouraged to dress appropriately for the weather and bring their own pruning tools if possible.
For more information or to register for these workshops, contact the Pocahontas County Extension Office at (712) 335-3103, the Humboldt County Extension Office at (515) 332-2201, the Webster County Extension Office at (515) 576-2119 or the Hamilton County Extension Office at (515) 8329597 or to sign up for the Humboldt one online at: https://go.iastate.edu/ IBNRCJ and the Webster County workshop at: https://go.iastate. edu/65KGT1
Pork industry leaders recognized at Iowa Pork Congress
DES MOINES — The Iowa Pork Producers Association recognized Iowa’s top pork industry leaders during the Iowa Pork Congress banquet on Jan. 21 in Des Moines, announcing the 2025 Master Pork Producers and additional industry awards.
Now in its 84th year, the Master Pork Producers program, co-sponsored by IPPA and Iowa State University Extension, honors individuals and families who demonstrate excellence in pork production, a commitment to We Care principles, and strong community involvement. Since its inception in 1942, the program has recognized 1,546 Iowa pig farming businesses.
The 2025 Master Pork Producers are:
n Stu Conner, Glidden.
n Tom Hemesath, State Center.
n Brad and Sarah Lundell, Kiron.
n Ryan McClintock, Shellsburg.
n Larry and Susan Schott, Riverside.
n Justin Weber, Jesup.
n Ernest “EJ” Wolter Jr., West Bend.
“The Master Pork awards showcase the best of pork production —those driven by passion and committed to producing safe, high-quality protein,” said IPPA Producer Outreach Director Brielle Smeby. “Beyond this, these producers are deeply rooted in their communities and committed to their families and to carrying their legacy forward.”
Honorary Master Pork Producers
Speed Herrig and Dr. Jason Ross were honored for their lifelong dedication to supporting Iowa livestock farmers through mentorship and hands-on guidance. Other producers were recognized for the following;
n Iowa Environmental Steward Award: Mark Schleisman, Lake City.
n Master Pork Partners: Marv Schut (Driver of the Year), Troy Peterson (Partner of the Year), Dr. Rachel Stika Jensen (Veterinarian of the Year).
n Pork All-American Award: Ben Bader, Jesup.
Together, these honorees reflect the diversity, innovation, and collaboration that define Iowa’s pork industry.
Nominations for the 2025 Master Pork Program open in May.
Youth Leadership Team announced IPPA also announced the 2026 Iowa Pork Youth Leadership Team during Iowa Pork Congress.
Trudy Locke of Manchester was named Iowa Pork Queen, with Gracelyn Brown of Dexter and Maddie Johnson of Waverly, serving as Iowa Pork Ambassadors. Each receives a $4,000 scholarship.
Selected through written exams, interviews, presentations, and evaluations
n Master Seedstock Producer Award (Presented by the Iowa Purebred Swine Council): Terry and Nathan Kaufman, Anamosa.
of industry involvement, the team will represent Iowa pork at events statewide throughout 2026, including county fairs, the Iowa State Fair and World Pork Expo.
“We had a great group of students competing in this year’s competition and I look forward to working with Trudy, Gracelyn, and Maddie in the coming year,” said Kelsey Sutter, director of marketing for the Iowa Pork Producers Association.
Additionally, Peytyn Schroeder of Le Mars received a $200 scholarship.
Iowa Pork Leadership Academy Honored
n Ryan Bartachek, Buchanan County.
n Grace Christensen, Story County.
n Erik Darrington, Story County.
n Blake Edler, Marshall County.
n Caleb Hogan, Jones County.
n Mackenzie Hora, Washington County.
n Derek Hwang, Woodbury County.
n Macie Reeb, Audubon County.
n Adam Schmitt, Fayette County.
n Scott Schroeder, Plymouth County.
n Harvey Williams, Clay County.
The 2025 Iowa Pork Leadership Academy, a program created to support Iowa’s pork producers who are committed to the pork industry, was also honored at the Iowa Pork Congress banquet. The 12 individuals who graduated from the Iowa Pork Leadership Academy and their counties are listed below.
n Matt Zitelman, Buchanan County.
-Farm News file photo
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