JULY
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F E AT U R E S
D E PA RT M E N T S
12 | Dairy Delights
4 |
We are celebrating Ice Cream Month and National Ice Cream Day on July 19 with a tour of artisan ice cream, Mexican paletas and home-churned favorites made and scooped in Kansas.
6 | 8 |
14 | ‘Beesness’ of Beekeeping
9 |
Whether considering a full-time gig or hobbylevel interest, the business of beekeeping requires education, research and diligence.
A RO U N D K A N S A S
State parks and local gatherings CO M M E N TA RY
Democracy is calling C RO S S W O R D P U Z Z L E
Everything ice cream
Test your knowledge of this frozen treat.
10 |
19 | Harvest Time Tips
E N E RGY W I S E
Home and farm energy hogs
When comparing bills, these are culprits.
When are veggies table-ready? Learn when to pick these standard spring and fall vegetable crops at the peak of freshness. Patience required.
16 |
T H E P R E S I D E N T ’S P E N
Alternate era of communications Moving forward from virtuality.
22 | Kansas Waterways
18 |
Water has the capacity to shape the land as well as rejuvenate our spirits. Discover the thousands of lakes across our state and the myriad ways to enjoy a day on the water.
YO U R P L AC E I N T H E G A R D E N
Abundant summer blooms
Irises provide color this time of year.
24 |
14
CO O K I N G M Y WAY H O M E
Pondering pie crust, part 1 Gathering shells for pie season.
26 | 28 | 29 |
M A R K E T P L AC E
Home, farm and ranch products SAFETY
Reconsider DIY meat butchering M O N T H LY R E C I P E S
Taste of summer
Homemade pickles and strawberry tartlets.
ON THE COVER
12
S H AY L E E A R P I N
AMY SHARP PHOTOGRAPHY
E D I TO R’S L E T T E R
I scream at garlic ice cream
FEEL TH
CHURNE
Elderslie Farm’s gelato base is made with goat milk and served May through July. P H OTO BY MELINDA SCHNYDER
JULY 2020
Dairy Del
igh From Mexican palet artisan ice creamts to as, we got the
scoop Know You r ‘Be It’s a hone y of a hobb esness’ y or busin
JULY 2020 | BROUG HT TO YOU BY ROLLIN G
HILLS ELECTR IC
CO-OP | WWW. KEC.CO
KANSAS COUNTRY LIVING
3
ess
OP
E D I TO R’S L E T T E R
Is There Such a Thing as Bad Ice Cream?
(ISSN 0091-9586) JULY 2020 VOL. 70, NO. 7 ©KANSAS ELECTRIC COOPERATIVES, INC., 2020 WWW.KEC.COOP
Lee Tafanelli
Chief Executive Officer
Vicki Estes
Director of Communications, Editor
Carrie Kimberlin
Manager of Creative Solutions
Shaylee Arpin
It’s called garlic ice cream and my creatively curious sister-in-law made it for a family gathering a decade or so ago. Some liked it. Some were neutral. For me, the smell and taste still lingers. But, she gets points for originality. If you side with the majority of ice cream enthusiasts, vanilla is your flavor of choice. According to the International Dairy Foods Association (IDFA), in a 2019 report on ice cream sales and trends in the U.S., America’s favorite ice cream flavor is vanilla, followed by chocolate, cookies n’ cream, mint chocolate chip, chocolate chip cookie dough, buttered pecan, cookie dough, strawberry, and Moose Tracks (a branded flavor comprising vanilla ice cream with peanut butter cups and fudge.) Mint chocolate chip is another flavor I can’t wrap my taste buds around. My sister’s favorite, I endured its toothpastelike taste every Fourth of July when we celebrated her birthday. “Give me chocolate or give me death!” was my response in honor of Patrick Henry’s declaration to the Second Virginia Convention in 1775. YES. YES THERE IS.
July is National Ice Cream Month and the third Sunday in July is National Ice Cream Day — July 19 this year — so in this issue, beginning on Page 12, we offer our readers the “scoop” on where to look for ice cream in Kansas. This list is not comprehensive but rather a sampling of what’s available across the state. If you have a favorite mom and pop ice cream shop that is not mentioned, let us know. We may highlight them on our social media channels or in future articles. Have a hankering to churn your own ice cream this summer? Try one of the recipes we’ve included on Pages 13 and 21. Or share your favorite homemade ice cream recipe with us at recipes@kansascountryliving.com. If we reprint it or share it on Facebook/ KansasCountryLiving, you’ll received a Kansas Electric Cooperatives, Inc. thermal reusable shopping bag with a zipper top. Perfect for transporting frozen goods — including ice cream — from the grocery store. Until August, stay cool and churn on. KCL
VICKI ESTES, EDITOR
Multimedia Communications Specialist
Brianna Magee
Communications Intern Officers Kansas Electric Cooperatives, Inc.
Terry Hobbs
President
Teresa Miller Vice President
Kirk Thompson
Secretary/Treasurer
You receive Kansas C ountry Living as a service of the following electric co-ops as a cost-effective way to share important information about services, energy savings, electric safety, director elections, meetings and management decisions. It also contains legal notices that otherwise would be published in other media at greater cost: 4 Rivers, Lebo Alfalfa, Cherokee, OK Bluestem, Wamego Brown-Atchison, Horton Butler, El Dorado CMS, Meade Caney Valley, Cedar Vale Doniphan, Troy DS&O, Solomon Flint Hills, Council Grove FreeState, McLouth & Topeka Lane-Scott, Dighton Ninnescah, Pratt Pioneer, Ulysses Prairie Land, Norton Rolling Hills, Beloit Sedgwick County, Cheney Sumner-Cowley, Wellington Tri-County, Hooker, OK Twin Valley, Altamont Victory, Dodge City Western, WaKeeney Wheatland, Scott City Your co-op’s board of directors authorizes a subscription to Kansas Country Living on behalf of the membership at a cost of $5.58 per year. Individual non-member subscriptions are $10 per year (tax included).
Co-op Members: Please report address changes to your local electric co-op. Postmaster: Send returns to Kansas Country Living, P.O. Box 4267, Topeka, KS 66604-0267. Kansas Country Living is published monthly by Kansas Electric Cooperatives, Inc., P.O. Box 4267, Topeka, KS 66604. Periodicals postage paid at Topeka, KS, and additional entry offices. Editorial offices: P.O. Box 4267, Topeka, KS 66604-0267; 785-478-4554. Advertising: Kansas Country Living is a member of American MainStreet Publications (www.amp.coop), collectively reaching an audited circulation of 9,378,177 monthly. Advertisers call 512-441-5200. Acceptance of advertising by Kansas Country Living does not imply endorsement by the publisher or Kansas’ electric cooperatives.
4
KANSAS COUNTRY LIVING
JULY 2020
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ONGOING Pioneer Bluffs Self-Guided Tour, Matfield Green. C onnect with nature in the Flint Hills. Open seven days a week during daylight. 695 Kansas Highway 177, Lynn Smith 620-753-3484.
Please check prior to the scheduled date of an event to make sure it has not been canceled due to COVID-19 (novel coronavirus) concerns. JULY 11 FFA Alumni Tractor Pull,
JULY 18 Free Concert, Concordia. E njoy the Sunset Sunners and a barbecue food truck. Concert 7-9 p.m.
JULY 11-12 Annual Scott City Scramble,
JULY 18 Into the Woods: A Play, Fredonia. H eld by the Fredonia Arts Council Summer Theater at 7 p.m. Fredonia High School.
Bend. Bring your lawn chair and tune into 100.7 FM for a musical addition to the firework display. Great Bend Expo Complex.
JULY 12 Summer Arts Program Open House, Fredonia. 9 -11 a.m. Fredonia Arts Council.
JULY 18 Cuba Rona Fest, Cuba.
JULY 3-4 400 Swine Showdown,
JULY 4 City of Fredonia Fireworks Show,
JULY 16 Free Movie, Concordia. C ome enjoy “Moana” and concessions. Movie starts at 7 p.m.
JULY 4 Old-Fashioned 4th of July,
JULY 16 Summer Street Stroll, Great Bend. This week’s market will include local food trucks. Jack Kilby Square.
JULY 2-4 Downs Celebration, Downs.
oore’s Greater Shows Carnival, food, beer M garden, live music and parade. Mandy Burda 785-454-6670, downscelebration@gmail.com, downschamber.com. JULY 3 City Fireworks Display, Great
Fredonia. Wilson County Fairgrounds.
Fredonia. B egins at dark, free to the public. Pryor Football Stadium. Lindsborg. F ree and open to the public. Festivities begin at 5 p.m. Search Lindsborg Front Porch Events on Facebook. JULY 8-12 Barton County Fair, Great
Bend. Event includes 4-H/FFA shows and exhibits, livestock shows, entertainment and rides. Some events may be held virtually. Great Bend Expo Complex, bartoncountyfair.com. JULY 10 Indian Home Guard, Topeka.
L earn about this unique Civil War regiment recruited in Kansas refugee camps in the spring of 1862. Presented by Dr. Jane Johansson at 6:30 p.m. Kansas Museum of History. JULY 11 Annual Flea Market Festivals of
Antiques, Collectables, Arts & Crafts, Garden City. T his outdoor festival features 60 vendors from 19 communities offering a variety of goods. Lee Richardson Zoo, Steve Quakenbush 620-272-3664. JULY 11 Jungle Run Car Show, Garden
City. J ungle Run participants can pre-register or register the day of from 8-11 a.m., show from 11 a.m.-2 p.m. Lee Richardson Zoo, Jessica Norton 620-276-6243.
6
KANSAS COUNTRY LIVING
JULY 2020
Fredonia. 5 p.m. Wilson County Old Iron Club, 10392 Jade Rd.
Scott City. Take part in the annual golf tournament. Scott City Community Golf Course, 620-214-0808.
JULY 22-26 Wilson County Fair and Rodeo, Fredonia. Wilson County Fairgrounds. JULY 23 Free Concert, Concordia. C oncert featuring Lucus Maddy and the Kansas Cartel and a food truck from 7-9 p.m. JULY 23-25 Chautauqua County Fair
JULY 16 Summer Sidewalk Sale,
and Rodeo, Sedan. Chautauqua County Fairgrounds, chatauquacountyfair.net.
JULY 17 Relay for Life, Fredonia. 7 p.m.-1
JULY 24-31 Christmas in July, Great Bend. Stop by all of our shops for special deals on a sunny day and vote for your favorite tree! Downtown Great Bend.
Great Bend. Get the summer’s hottest deals at the annual summer sidewalk sale. Participating stores. a.m. Fredonia Stadium.
JULY 17-18 Belleville Sidewalk Sales
and Citywide Garage Sales, Belleville. Shop downtown Belleville for great deals and enjoy garage sales across the city. Maps will be printed. Text Rachel 785-527-1198. JULY 17-18 SCRA Points Race, Great
Bend. Enjoy watching cars speed down the historical SRCA dragstrip. Test and Tune on the 17th, points and King of the Track race on the 18th. JULY 17, 18, 24, 25 Broadway RFD presents
“Theatre Under the Stars,” Lindsborg. Shows at Swensson Park on the Band Shell and begin at 8:30 p.m. Bring your lawn chair and lemonade. 400 block of North Main Street. JULY 18 Citywide Garage Sale, Great
Bend. Participating homes – get the map on Explore GB. exploregreatbend.com.
JULY 25 Bike Brew Q, Great Bend. A cycling event, craft brew expo and barbecue food trucks all rolled into one! Proceeds benefit the Cystic Fibrosis Foundation. Great Bend Expo Complex. JULY 25 56th Courtland Fun Day,
Courtland. T he day features Bourbon Street and live entertainment. Search Courtland Fun Day on Facebook. JULY 28-AUG. 1 NCK Free Fair, Belleville. T he 101st edition packed with the Pride of Texas Carnival. 305 Spring Nationals ThursdaySaturday. nckfreefair.net. JULY 30-AUG. 2 Kansas Sporting Clays Championship, Fredonia. Flint Oak. JULY 31 SRCA Points Race, Great Bend.
Enjoy watching the cars speed down the historical SRCA dragstrip! SRCA Drag Strip. KCL
Head to the Hills, Reservoirs and State Parks: Part 1
CHENEY – (No COVID-19 info available) T his park features many outdoor amenities including 29 miles of asphalt roads, two marinas, 223 reservable electric hookup sites with water, nine modern cabins, boat ramps, restrooms/showerhouses and three nature trails to walk and bike on. CLINTON – 6/8/2020: All facilities are
open. A long with having 378 campground sites, the park has a variety of outdoor amenities including hiking/biking trails, a disc golf course, a swim beach, volleyball court, and an expansive trout pond with cleaning stations and feeders. CRAWFORD – 5/1/20: The entire park is open. 5 00-acre park features six campgrounds, 28 primitive sites, 38 electriconly sites, 25 50-amp/water sites and 20 30-amp/water sites, a spectacular view of the lake, and most can be reserved. CROSS TIMBERS – Playgrounds are closed.
T he park is located 12 miles west of Yates Center in Woodson County. The forested flood plains, surrounded by terraces of prairie and hills of oak savannah, provide some of the most diverse flora and fauna in Kansas.
T R AV E L K S .CO M
CEDAR BLUFF STATE PARK
EISENHOWER – (No COVID-19 info available) E isenhower State Park has 1,785 acres. It features 1,000 acres of tallgrass prairie, 440 acres of woodland and a complete range of recreational facilities in addition to the 6,930 acres of Melvern Lake. EL DORADO – Walnut River: Eagle Pass and Big Oak – all sites open and reservable. Frontier Campground: walk-in only, all cabins are open, beach is closed. O ne of the top state parks in America based on fishing, boating and family fun, El Dorado State Park is conveniently located at the edge of the Flint Hills near three state highways and the Kansas Turnpike. With about 2,000 acres of park and 4,000 acres of wildlife area surrounding 8,000 acres of water with 98 miles of shoreline, there are plenty of opportunities to explore this premier lake destination. ELK CITY – All areas of the park now
open! L ocated about 5 miles northwest of Independence, 1 mile north of US-160 Dense oak and hickory woodlands meet rolling meadows of big bluestem and Indian grass at this striking 857-acre park located on the east shore of 4,500-acre Elk City Reservoir with 12,000 acres of wildlife area nearby. The lake area offers picturesque views ranging from open prairie to wooded hills and limestone bluffs. FALL RIVER – Restrooms in Quarry Bay and Casner Creek areas are also available. Playgrounds are closed. T he 980-acre park is a unique blend of forested flood plains, blackjack savannahs, and tallgrass prairie. Six hiking trails and an orienteering course offer visitors an up-close and personal perspective on this unique area. FLINT HILLS TRAIL – The park is open to any non-motorized travel – hiking, biking and horseback riding – and is accessible for electric wheelchairs in many locations. T his crown jewel of Kansas trails extends 117 miles from Osawatomie to Herington. It is the seventh-longest rail-trail in
KANOPOLIS STATE PARK
T R AV E L K S .CO M
CEDAR BLUFF – The park is open. C edar Bluff State Park is divided into two, unique areas along the shorelines of Cedar Bluff Reservoir. The Bluffton Area, on the north shore, provides nearly 350 acres for visitors. It is the most developed area and provides a variety of facilities to meet the outdoor enthusiasts needs.
the U.S. and the longest trail in Kansas. As of spring 2019, of the 95 miles that are open and traversable between Osawatomie and Council Grove, about 44.5 miles have been developed. GLEN ELDER – (No COVID-19 info
available) L ocated just west of the city of Glen Elder, south of the US-24/K-9 and KS128 intersection. On the north shores of 12,500-acre Glen Elder Reservoir (Waconda Lake), one of Kansas’ largest lakes, Glen Elder State Park offers nearly unlimited recreational opportunities. HILLSDALE – (No COVID-19 info
available) L ocated between Spring Hill and Paola, about 3 miles east of US-169/K-7 and 255th St. interchange. Completed in 1982, more than 70% of the standing timber was left in the reservoir basin to provide fish habitat. Walleye, catfish, largemouth bass, crappie, and bluegill are abundant. KANOPOLIS – All trails open.
Playgrounds closed. State Park open at this time. L ocated on the Prairie Trail Scenic Byway northwest of Marquette along K-141. KAW RIVER – (No COVID-19 info available) T his park offers forested trails and access to the Kansas (Kaw) River and hiking and mountain-biking trails. These 76 acres on the south bank of the Kansas River in west Topeka, is adjacent to MacLennan Park and Cedar Crest (the Kansas Governor’s residence). KCL
The August issue will include Part 2, Kansas State Parks from L to Z. JULY 2020
KANSAS COUNTRY LIVING
7
C O M M E N TA RY
Democracy is Calling
Lee Tafanelli
These are critical times facing our country and our state, and the most important way to have your voice heard is to participate in the election process.
8
BY L E E TA FA N E L L I
AS WE ALL PREPARE for the postcards in our mailboxes, the ads on our social media feeds, televisions and radios, and the phone calls and text messages that make us all aware campaign season is officially underway, I invite Kansas Country Living readers to remember that our country’s democracy is calling you to stay engaged even when it feels exhausting. It’s easy to get burned out on the campaign mudslinging, bad news cycles, and contentious dinner conversation but we are called to show our American spirit and determination despite all of that. Your Kansas electric cooperatives know that with more than 42 million co-op members in 47 states, electric co-op members can stand together as a powerful voice in our federal, state and local elections. That is why the National Rural Electric Cooperative Association (NRECA), the service organization that represents more than 900 private, not-for-profit, member electric cooperatives, started the Co-ops Vote program in 2016. Since that time, Kansas electric co-ops have been actively engaged in this nonpartisan campaign striving to inform both co-op consumer-members and candidates running at all levels of government about issues that are important to America’s electric co-ops and the communities they serve. From the need for affordable and reliable electricity to broadband access and economic development needs most critical for rural Kansas, our Co-ops Vote program is a great reminder of why we must continue to use our voices at the ballot box. This year, I invite you to take the pledge to be a co-op voter. You can learn more by visiting www.vote. coop. This resource also provides information on registering to vote, learning about candidates running for office, and background on what Co-ops Vote is all about. As the country and our state look to reopen following a pandemic shut down, now is a great time to mark these important upcoming dates
KANSAS COUNTRY LIVING
JULY 2020
on the calendar and to make your plans now to engage in our nation’s democratic process. f JULY 14, 2020: Last day to register to vote in the primary election f JULY 28, 2020: Deadline to apply to the county
election office for your mail-in ballot
f AUG. 4, 2020: Kansas’ Primary Election Day f OCT. 13, 2020: Last day to register to vote in the
general election
f OCT. 27, 2020: Deadline to apply to the county
election office for your mail-in ballot
f NOV. 3, 2020: General Election Day
As a part of our Co-ops Vote efforts this year, many Kansas communities will have special ways to engage in National Voter Registration Day (NVRD) on Sept. 22, 2020. NVRD is a non-partisan civic holiday celebrating our nation’s democracy. The holiday was first observed in 2012, and has quickly gained momentum. To date nearly 3 million voters have registered through NVRD programs. For more information, you can visit: https://nationalvoterregistrationday.org. These are critical times facing our country and our state, and the most important way to have your voice heard is to participate in the election process. As the great Kansan Dwight D. Eisenhower reminded us, “The future of this republic is in the hands of the American voter.” KCL LEE TAFANELLI is Chief Executive Officer of Kansas Electric
Cooperatives, Inc. in Topeka.
Everything Ice Cream Across 1
Ice cream plus a drink
Ingredient in frozen custard
4
6
Jerry’s partner
8
Nutty ice cream flavor
11
Italian style ice cream
State Thomas Jefferson lived in, while enjoying vanilla ice cream, abbr.
12
With ice cream served on top of a dessert, 3 words
13
Divide, as a cake
18
___ chocolate chip ice cream
19
20
Frugal shopper’s item
Recent craze - Ube ice cream- could be said to be one (recent popular ice cream- sweet and nutty tasting)
21
23 A 50-50 bar with ice cream and fruit flavored ice 25
Peach state, for short
27
Ice cream holder
Roadside restaurantsthey often serve apple pie with ice cream 29
30
___olate flavor
Ice cream flavor: ___ butter
31
They’re mostly blue in summer
32
Down 1
Very thick milkshake
Measurement of resistance
2
Black & ___ – has been made into an ice cream flavor
3
4
What?
One thousand dollars, in slang 5
Forensics focus, often
20
11 When ice cream melts it might become this
22
10
14
Allow
Sugar cone filled with vanilla ice cream, dipped in nuts 15
Ice cream flavor based on an Indian tea
Soft drink sometimes used in a float
24
Running back, for short
26
Oscar winner Paquin
27
Ice cream container
16
Enjoyment
6
28
Top of a container
Play division
17
29
Two in Spanish
7
Type of very thick milkshake
Vanilla ___ (basis for vanilla flavor) Very bright light
“___ Clear Day . . .”2 words
9
18 19
Fruit flavored ice cream ANSWERS CAN BE FOUND ON PAGE 26
E N E R GY W I S E
Five Home and Farm Energy Hogs
BY PAT K E E G A N A N D B R A D T H I E S S E N
D E AR PAT AN D B R AD :
Our family has been trying to reduce our monthly expenses. The other day, my sisterin-law and I compared our electric bills. I was surprised to find out her energy costs were significantly lower than mine, even though our homes are similar in size and built around the same time. What could be causing my bill to be so much higher? – Melissa D E AR M E LI SSA: You are certainly not alone in Replacing old irrigation pumps with newer efficient ones will save money and energy. these trying times as you search for ways to cut costs, and your energy use might provide some more than you think. If the model was produced potential opportunities for savings. Even though prior to 1990, it’s likely using twice as much energy you noted the similarities between your home and (or more!) than a newer ENERGY STAR®-rated your sister-in-law’s home, you may have a hidden model. If it’s located in the garage, it may run energy hog causing your bills to be higher. Here constantly in the summer, which could lead to are five energy hogs that may be increasing your higher electric bills. energy use. That second fridge or freezer may be costing
TINO ROSSINI
1
OLD FRIDGE OR FREEZER IN THE GARAGE.
Heating and cooling an uninsulated shed, garage or workspace can increase energy bills.
10
KANSAS COUNTRY LIVING
JULY 2020
2
COOLING OR HEATING AN UNINSULATED AREA. Cooling or heating an uninsulated
workshop or garage can be expensive. To give you an example, during a past energy audit we conducted, we found that the homeowner heated an uninsulated shed to keep several half-empty buckets of paint from freezing. So, he was paying more to keep his paint warm than the paint was even worth. Pet owners have been known to heat and cool an uninsulated garage to keep pets comfortable, not realizing that this might be costing more than heating their actual home. If you really want to heat or cool these types of spaces, they need to be well insulated and heated/ cooled efficiently, perhaps with a ductless minisplit system.
3
HOT TUB. The average operating cost of a hot tub is $250 per year. But that amount may be higher if your hot tub is an older, less
efficient model, or if you live in a colder climate. A smaller hot tub with better insulation, a cover and a pump that runs on a lower voltage will use less energy than other models. In the end, getting a “good deal” on a used hot tub may cost more in energy bills in the long run.
4
If you have a swimming pool, consider installing a smaller, more efficient pump and reducing how often it runs. You can also look at installing a larger filter and maximizing the flow of water through the pipes by making them larger and reducing how sharply the corners turn. These measures could cut your electric use for the pool pump by as much as 75%. Consult with a pool installation specialist to find the most efficient setup that will still keep your pool clean.
5
SWIMMING POOL.
If you live on acreage or on a farm, you probably have several pumps, including irrigation, well, septic and sump. If you’re like most of us, you use those pumps until they breakdown. Consider replacing the oldest and most-used pumps over time with new, more efficient ones that are sized correctly for their task. Also, make sure you’re eliminating leaks in the water lines, which make your pumps work harder and longer. If one of these five energy hogs doesn’t explain the difference in energy use between your home and your sister-in-law’s, there are many other possibilities. We recommend conducting an energy audit, which should give you the answers you seek. KCL PUMPS.
This column was co-written by PAT KEEGAN and BRAD THIESSEN of Collaborative Efficiency. For more information on surprise energy hogs, please visit: www. collaborativeefficiency.com/energytips.
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KANSAS COUNTRY LIVING
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KANSAS MANY KANSANS spent more time cooking at home for the first half of the year, and some started to pay more attention to local food sources this spring with the onset of the coronavirus pandemic and stay-at-home restrictions. Unofficial research shows you didn’t stop eating ice cream, though. “Overnight we went from milk as our sole focus to the ice cream mix really selling,” said Melissa Reed, the oldest daughter of Hildebrand Farms Dairy co-owner Alan Hildebrand. Reed is plant manager at the 150-cow dairy near Junction City, and also oversees the on-farm store that is open five days a week. “The ice cream mix was never something we sold in a sizable number to individual customers. Since the pandemic started, we’ve seen a big shift in people wanting to create experiences for their families. Because they are limited in out-of-thehouse experiences, they are going to the kitchen and cooking again.” Hildebrand’s soft serve ice cream mix comes in the dairy’s signature half-gallon glass bottles, available in chocolate and vanilla from April through
H I L D E B R A N D FA R M S DA I RY
Ice cream created around the state ranges from oldfashioned churned ice cream to decadent artisan ice cream to traditional Mexican paletas.
12
KANSAS COUNTRY LIVING
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October. It’s a blend of milk, cream, pure cane sugar, nonfat dry milk and vanilla; two half-gallon bottles are used for a 1.5 gallon at-home ice cream machine. You can try it at the farm store, where they serve cups and cones of the soft serve. Now that stay-at-home orders have ended, many of you will venture out this summer for a scoop, or more. Data from the International Dairy Foods Association shows the average American will eat 23 pounds of ice cream this year. The ice cream you get in a Kansas scoop shop can range from commercially made to churned with a premixed base to crafted from scratch. “Most ice cream businesses, even small ones, are making their ice cream from a prepared base,” said Kendra Burkey, who started Salted Creamery in Newton with a business partner in 2013 and is now sole proprietor. “Each of my recipes is made from scratch. It’s a whole lot more work, but it means that each flavor has its own unique character and experience.” Salted Creamery is one of several Kansas ice cream makers who buy Hildebrand Dairy’s cream or milk to make their own base. Even more opt to buy the dairy’s custom or premade unflavored bases to then add flavors and inclusions, Reed said. Salted Creamery is a good reminder to look for ice cream in more than just traditional scoop shops; Burkey sells directly to customers and through other businesses. Look for small-batch ice cream, gelato, custard, sorbet, sherbet and popsicles at family farms, local markets, restaurants and even mobile makers who set up at festivals and special events. Here’s a taste of what’s available at family-run businesses churning small batches of ice cream.
Elderslie Creamery
K-State Dairy Bar
SALINA
KECHI
MANHATTAN
The Stromberg family opened Dagney’s three summers ago after studying ice cream concepts around the country and wanting to bring high quality smallbatch ice cream to Salina. Dagney and Ken, along with their daughter Katelyn, use a blast chill method and a high butter fat content mix to make an especially creamy ice cream right in the scoop shop. They use fresh fruit and other premium ingredients and look for local flavors when possible — lavender honey ice cream made with local honey and elderberries from Wyldwood Cellars’, for example. They have more ideas for flavor profiles than room in the case, where they typically offer about 30 dairy and nondairy options served in cups or fresh-baked waffle cones. Among the favorites nearly always available: Speculoos, a decadent blend of cookie butter and Biscoff cookies; salted caramel banana; hot chocolate featuring milk chocolate and Tabasco; and bestselling cookie dough.
Just north of Wichita, Elderslie Farm expanded its farm-to-table and outdoor café business with a 4,000-square-foot creamery in 2019. They serve gelato and sorbet four days a week throughout May, June and July, wrapping up the season not long after the U-pick blackberry season concludes. They typically have four flavors they scoop into cups; a recent menu included sweet cream, bourbon caramel, blackberry sorbet and blackberry froyo. Their gelato base is made with goat milk from their grass-fed Nubian and Saanen goats you’ll see in the pasture or cow milk from Faye Farms in Udall.
CALL HALL
ELDERSLIE FARM
DAGNEY’S ICE CREAM
Dagney’s Ice Cream
All aspects of producing ice cream at Kansas State University happen within a 16-block radius of the two campus scoop shops and are part of students’ education: genetics and breeding of the College of Agriculture’s dairy herd through milking and processing the raw milk, then producing up to 52 flavors based on the classic recipe introduced in the 1970s. Choose from a rotating selection of 16 hand-dipped flavors, including the bestselling Purple Pride (blueberries and cream) and summertime fave Leaping Lemon. The dairy processing plant is finishing up a renovation this summer; check the dairy bar’s Facebook page for reopening status. Continued on page 20
FROZEN CUSTARD � 3 eggs + 5 egg yolks
� 1 quart half & half (halved)
� 2 ½ - 3 cups sugar (to taste)
� 1 cup milk
� 1 pint heavy cream
� 3 Tbs. vanilla (to taste)
� Milk to fill 4-quart freezer
COOKING THE CUSTARD BASE: Beat the three whole eggs and five egg yolks and set aside. Scald the sugar, heavy cream and ½ of the half & half over low heat (DO NOT allow it to BOIL.) While whisking the eggs, slowly add ½ the scalded mixture to the beaten eggs. Combine both mixtures and return to the heat. Continue scalding (DO NOT allow it to BOIL) until thickened. Dip a spoon into the custard mixture and run your finger across the back of spoon to create a streak. If the streak remains intact, the custard is thick enough. Refrigerate for at least four hours prior to freezing. PREPARING TO FREEZE THE CUSTARD: Pour the refrigerated custard base into a mixing bowl.
Add vanilla and the remaining ½ quart of half & half. Stir to blend and pour into the freezer can. Place the paddles into the freezer can and top off with milk. Proceed with the freezing process. Makes four quarts.
VARIATIONS:
In lieu of the final addition of milk, you can add an equal quantity of pureed fruit.
BOB HALL, KANSAS ELECTRIC COOPERATIVES, INC. DIRECTOR OF FINANCE
JULY 2020
KANSAS COUNTRY LIVING
13
‘Beesness’ of
Beekeeping
BY B R I A N N A M AG E E , I N T E R N
SH
AY
LE
E A RP
IN
BEEKEEPERS’ JOBS are fulfilling lines of work, whether it be for commercial use or a side hobby. With very few beekeepers in the Kansas region, local beekeeper associations, like the Kansas Honey Producers Association (KHPA), educate and inspire people on what they need to take up the hobby and pursue their interest in the honeyproducing and nature-enriching experience. KHPA plans two state meetings a year, one in the spring and one in the fall, where they bring in nationally recognized beekeepers and entomologists. Attendees also can learn about a variety of beekeeping topics, from how to put a beehive
frame together to how to move bees at night for commercial uses. Jim Kellie, owner of Kellie Honey Farms located in Larned, Kansas, and past president of the KHPA, has operated a commercial honey farm and has been a member of KHPA for about 40 years. Kellie previously sold his honey from his thousands of hives to outlets all over the United States. Now close to retirement, he is keeping it local. Kellie sells to small packagers from his several hundred hives he has now, who then sell his honey at local farmers markets and craft shows. “I have a lot of satisfaction knowing that we pollinate five counties of different types of crops and are helping Mother Nature along,” Kellie said. Kellie’s interest in beekeeping was ignited by Vernon Adee, who is known as the father of beekeeping in Kansas because of how many beekeepers he helped get started. Adee Honey Farms is one of the largest beekeeping operations in the world today and the largest in the U.S., located in South Dakota. Adee, who had initially been a teacher by trade, started beekeeping while living in Haddam, Kansas, in 1948. Vernon’s son, Richard who followed the footsteps of his beekeeper father, had helped Kellie glean his knowledge and skills into what he knows and does today. Langstroth beehives use a multi-layered structure and removable frames to encourage bees to build their hives in an orderly fashion.
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SH AY LE RP E A
SH
AY
LE
E A RP
IN
KE
LL
IE
HO
NE
Y
FA
RM
S
IN
“You could say I was trained well,” Kellie chuckled. The busiest times for Kellie’s honey farm are in the early spring and late fall. The honey harvest will begin in late July. In the eastern parts of Kansas, the harvest will begin earlier. Once winter arrives, commercial beekeepers will prepare their bees to either stay in Kansas or move them to Texas and California to continue pollinating. The top producing flavored honey from Kellie Honey Farms is from alfalfa and yellow/sweet clover/crops. The diversity of plants for bees allows the pollen to taste differently depending on what grows around the hives. The standard type of boxes used especially for commercial beekeepers are Langstroth beehives, which are vertical standing containing frames for bees and honey. Tom Turner, a beekeeping hobbyist out of St. John, Kansas, who owns Wild @ Heart Bees and is a member of Ark Valley Electric Co-op, started his business in 2017 and takes a natural approach to his beekeeping passion and interests. The majority of equipment used at Wild @ Heart Bees, is made by Turner himself. He mills big cedar logs on his land to build deep horizontal hive boxes, which are then used to entice the bees from out of the trees. Without using any chemicals in the hives, Turner has practiced reducing mites and other pests affecting his bees through the manipulation of the hives with the goal to have his bees continuously survive. “We’re trying to do things in an eco-friendly, usable, and sustainable way,” Turner said. “We don’t treat our bees with any chemicals.” The cold spring season delayed everything in the bee operation so that Turner is just now getting to the honey production, which usually takes place in the spring. The expected honey from his operations this year will be pollinated from clover, wildflower mixtures and alfalfa. Later in the fall, Turner expects honey produced off of white clover, which blooms in the late summer. “This is really partly science and partly art of beekeeping,” Turner said. “It’s about reading and understanding the environment and observing
Above: Honey produced by bees from Kellie Honey Farms is sold to small packagers who then sell the honey at farmers markets. Top right: A bee smoker is used to calm the bees while inspecting and caring for a hive. Right: Beekeeping requires understanding the environment and its affect on the bees.
the bees and managing the bees as you see what’s going on in their colony.” Orley Taylor, University of Kansas professor emeritus and self-taught beekeeper since the age of 14, says that beekeeping teaches you that you simply cannot ignore the environment around you as it affects the bees’ survival and success. “What the bees do is a function of what is happening,” Taylor said. Environmental awareness includes asking such questions as do they have enough food, enough pollen/nectar, does the queen’s brood look healthy, and are there a lot of dead bees around the hives? Taylor said these questions may seem basic but you need to know the answers. “If you are going to manage bees, you really need to observe and respond appropriately,” Taylor said. One of the most rewarding aspects of beekeeping for Taylor was gearing up, lighting the smoker, opening up the colony, and asking the questions that needed to be asked. Taylor said it is a matter of putting your head in the colony; nothing else matters than focusing on what is right in front of you. “You may have financial, adult or professional problems, but you can’t think of anything else with a bee colony and you have to put yourself in
Bees are fascinating, absolutely fascinating. ORLEY TAYLOR
Continued on page 17 JULY 2020
KANSAS COUNTRY LIVING
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THE PRESIDENT ’S PEN
Alternate Era of Communications
Terry Hobbs
I really don’t want to get used to this period of virtuality.
MOST PEOPLE HAVE HAD DAYS when a certain song stuck in their brain. Lately I keep hearing words from the title of The Beatles’ song “You Won’t See Me.” Prophetic lyrics for a time of virtual governance. I really admire all the different professions and organizations that have done yeoman’s work in making the best of a difficult situation. Schoolteachers and students have had to quickly adjust to new forms of education delivery. The use of telemedicine has expanded for those in the medical profession. Church clergy have learned to deliver sermons in front of a camera instead of a congregation. Even family and class reunions have used an alternative method of communication to replace personal contact. I really don’t want to get used to this period of virtuality. I acknowledge the short-term benefits. Meetings, conferences, and business decisions for the most part have been conducted by a number of modes of teleconferencing. Zoom, Skype and Teams are common tools in the virtual world for
BY T E R RY H O B B S
having meetings without being physically present or as the song that stuck in my head kept saying “you won’t see me.” Personally, it hasn’t been that bad. Many have said I have the looks made for audio. With that and the inability to sing, I never reached stardom. Virtuality has allowed me to sit in the comfort of my home and be involved in business and informational meetings. If it happens to be an early morning conference call I can dial in, sip on my coffee, and stay comfy in my KC Royals sweatpants and bunny slippers. I may even have time to stir up a batch of cookies and pop them in the oven, ready just in time for meeting adjournment. In perspective, this alternate era of communications has created the challenge of being outwardlooking and discovering self-renewal. I just don’t want to get overly familiar with it. KCL TERRY HOBBS is the board president for Kansas Electric Cooperatives, Inc. He is also a member of Western Cooperative Electric’s Board of Trustees in WaKeeney.
A PROGRAM OF AMERICA’S ELECTRIC COOPERATIVES
WWW.VOTE.COOP
2020
KANSAS ELECTION DATES
16
KANSAS COUNTRY LIVING
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JULY 14 JULY 15 JULY 28 AUG. 4 OCT. 13 OCT. 27 NOV. 3
| | | | | | |
Last day to register to vote in primary election First day advance voting ballots are mailed and in-person advance voting for primary may begin Deadline to apply to county election office for mail-in ballot
PRIMARY ELECTION Last day to register to vote in the general election Deadline to apply to county election office for mail-in ballot
GENERAL ELECTION
‘Beesness’ of
Beekeeping Continued from page 15
a different world,” Taylor said. “Bees are fascinating, absolutely fascinating.” Taylor said it should be a mystery or a wonder to you and a wonderful way to connect to nature. “If you can’t see the value of both of those, you shouldn’t be doing it,” Taylor said. Here are the three things to be aware of before going into beekeeping.
Do Your Research
Commercial and hobbyist beekeepers will tell anyone interested in the art of beekeeping to do your research by taking local classes and workshops held by the beekeeper associations or universities. “The first thing people need to do is study,” Kellie said. “There are several good books out there and there are university courses that are either free or at a nominal price that will get them started.” For those interested in beekeeping, clubs and associations such as the KHPA can help connect people and provide times and dates for instructional classes. It would also be helpful to build a relationship with a mentor, like Kellie, Turner or Taylor, who would provide advice and help.
Know There is an Initial Investment
Advice from local beekeepers is to start small and know there will be an initial investment to begin the beekeeping process. The hive and safety equipment alone can cost around $300 depending on whether it is new or used. Taylor, who had just recently started up a personal beehive and had tended to beehives at KU, paid $125 for a 3-pound package of bees with a queen. Taylor said the initial investment cost can come down if you buy from a previous owner of the equipment. The only caution Taylor noted with this option is that colonies that dealt with certain diseases and problems can pass it down
to other colonies if the equipment is reused. Costs can also be controlled by building your own beehives as Turner does for his operation.
Bees Take Work
Whether a hobby or a full-time commercial business, beekeeping takes time and energy to ensure the healthy success of the beehives. Raymond Cloyd, K-State extension and research entomologist, encourages those interested in beekeeping to read the how-to beekeeping books before buying into the bee business and emphasizes that beekeeping does take work. “People should really understand what is involved in beekeeping,” Cloyd said. “We have people get into this and then they get frustrated or they don’t put in the effort and then the bees die or they don’t take the measures to protect them.” Both Kellie and Turner wake up well before dawn and work full days during the busy seasons tending to their bees and making sure the hives are thriving and successful to produce honey. Beekeepers routinely check on their bees to make sure they have enough food, pollen, and nectar, and that they look healthy and are free of disease or pests. KCL
BUMBLEBEES are better pollinators than honeybees because they buzz pollinate, visiting more flowers than honeybees do. Bumblebees are generally used in pollinating tomato plants.
BUMBLEBEE VS. HONEY BEE
HONEYBEES are one of only two insects we domesticated for our own use. The other is the silkworm.
BUMBLEBEES are bigger in size and fuzzier than honeybees, which are more slender with a pointed abdomen. JULY 2020
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YO U R P L A C E I N T H E G A R D E N
Bearded Beauties Bring Color to Summer Landscapes
BY C Y N T H I A D O M E N G H I N I , P H . D .
Cynthia Domenghini, Ph.D.
While most varieties of irises bloom once during summer, there are reblooming varieties that will give you a second show in early fall.
18
DURING COLLEGE I spent almost two years living on an iris farm. It was the perfect, country setting with abundant blooms every May that attracted hordes of spectators. I spent hours weeding the acres of iris (Iris spp.) rows. Living and working on the farm led me to a better understanding of the facts about these plants and the common misconceptions about the plant structures. One of my first lessons was the term rhizome. If you look at the soil surface at the base of an iris you will likely see a lump protruding from the ground. This is the storage structure known as a rhizome which is sometimes mistakenly called a bulb. Many use the term “bulb” for any underground plant storage structure. True bulbs contain five major parts which make up an entire plant within this structure. A rhizome is technically an enlarged, underground stem that develops new plants on it and roots that grow underneath. Some examples of plants that develop from rhizomes, aside from irises, include lily of the valley (Convallaria majalis) and canna lily (Canna indica). Plants that grow from rhizomes can be quite invasive. Bearded irises grow from rhizomes and have blooms with petals that cascade. The leaves are flattened in a fan-shape. The Dutch iris have similar care requirements to the bearded iris, but grow from bulbs. Dutch iris blooms tend to be smaller and lack the beard. The bearded iris typically benefits from being divided every three to five years. An indication that it is time to divide is when you notice the number of blooms decreasing. Dig the entire clump of iris. Using a knife separate the rhizomes. A healthy rhizome will be firm and should have green leaves fanning out from it. Trim the leaves to about one-third of their height. The original rhizome can be discarded because it will not flower again. Irises need sun and well-drained soil. Plant the healthy rhizomes no more than five inches deep. If planted too deep the rhizomes will rot. Rhizomes grow horizontally and may still be barely visible at the soil surface after planting. Space the rhizomes 18 to 24 inches apart with the leaf “fans” facing the same direction. The most common pest for irises is the iris borer. The juvenile is a caterpillar which will appear in
KANSAS COUNTRY LIVING
JULY 2020
late July. It eats its way through the rhizome and then into the soil as it develops into an adult moth. When dividing irises, you can identify pest damage by pressing on the rhizomes and examining for soft spots. If you notice a pink caterpillar you should discard the rhizome to avoid the further spread of the iris borer. In the fall, remove the old iris leaves. This is where the iris borer lays eggs to overwinter and hatch in the spring. For the first winter, cover the rhizomes with a layer of mulch. Remove the mulch in the spring to avoid rotting. While most varieties of irises bloom once during summer, there are reblooming varieties that will give you a second show in early fall. With almost every color available, irises bring a great show to any landscape. Combined with the long history, these plants are a timeless classic. KCL CYNTHIA DOMENGHINI is an instructor and coordinator for K-State’s horticultural therapy online certificate program.
The bearded iris provides a beautiful show of color during the summer.
Harvest Time
Tips
S T O RY & P H O T O S BY L . A . J AC K S O N
When are veggies table-ready?
Above: Harvest eggplants when their skins are shiny, not dull. Right: The tastiest okra pods are picked when they are about 3 inches long.
spring and fall vegetable plantings will grow up big, strong and productive to add plenty of homegrown edibles to the dinner table. While waiting for these crops to mature, you can start mentally registering harvest tips to be ready when the bountiful times arrive. Such pointers can also be helpful to folks who don’t have gardens but go to pick-your-own farms. In addition, frequenters to farmers markets will probably find a few of these tips useful to help select produce at their freshest and tastiest.
WITH PROPER CARE,
Bell peppers. The typical bell pepper can be picked when it is either green or red. A red bell pepper is just riper than a green one and tastes slightly sweeter. If you prefer to use a size-o-meter, harvest these peppers when they are about 3 inches in diameter. Carrots. Carrots are normally ready when their orange crowns poke out above the soil line. For better storage, cut off all but about 2 inches of the fern tops after you pull carrots from the ground. Cucumbers. Although they come in all sizes, standard cukes will, of course, be a deep green when mature. However, if a cucumber starts to show a yellow tint, it is past ripe. Eggplant. Common varieties, such as “Black Beauty” and “Classic,” should have a shiny, dark purple color and be about 4 inches in diameter. Any eggplant that has been on the plant too long will lose its shine — this also applies to the newer, fancy-colored varieties such as “Neon” and “Ping Tung.” Green Beans. These beans are at their best when
they are about 3 to 6 inches long. At these sizes, the seeds haven’t started to swell yet, and the pods are tender enough to snap easily.
Leaf Lettuce. Wait until the plants are about 5 inches tall and starting to fully fill out with foliage. Then, begin your picking. Use scissors, and only take outer leaves so the plants will continue growing strongly in order to extend the harvest season. This method works well for romaine lettuce and spinach, too, and for both spring and fall lettuce crops. Okra. The better tasting (and least slimy) okra pods are snipped off at about 3 inches long. CHEF’S TIP: For little or no slime, when boiling okra, leave the pods whole. Tomatoes. Come on — everybody knows what a ripe tomato looks like! Sometimes, however, ’maters are picked with a bit of green still showing. To turn the green to red (and make fruits fully ripe) simply place them in a cozy area indoors. A sunny windowsill won’t do because ol’ Sol’s direct rays could redden the skin but not ripen the inside of the tomato. Moderate warmth, not strong light, is the key to properly maturing a tomato. Summer Squash. Tasty crook, straight-neck and zucchini squash will be best when picked at about 6 inches long. Round patty pan varieties are in their prime around 4 to 5 inches in diameter. KCL L.A. JACKSON
is the former editor of Carolina Gardener magazine.
JULY 2020
KANSAS COUNTRY LIVING
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Continued from page 13
Rees Fruit Farm
WICHITA AND KANSAS CITY AREA
NEAR GRANTVILLE
Deanna Munson of Munson Angus Farms became known as the ice cream lady after making her simple yet delicious homemade ice cream (based on her grandmother’s recipe) for fundraisers over the years. Not long after retiring from Kansas State University in 2004, she took on the task of making 60 gallons of ice cream for an event, using as many home freezers as she could borrow from neighbors. When she saw a vendor at the state fair using a wagon mounted with two large ice cream freezers, she replicated the system, operating it until opening their Munson’s Prime restaurant in October 2014 in Junction City. That same year, on a trip to Silver Dollar City, the Munsons saw an even larger setup using four freezers. They had the Munson farm crew build a custom 10-foot-tall ice cream machine with intricate metalwork and pulleys turning belts. It sits in the dining room of the restaurant. Munson said keeping the recipe simple and from scratch is the key to its popularity. The restaurant serves cups of vanilla, chocolate and strawberry, along with one specialty flavor the chef makes.
20
KANSAS COUNTRY LIVING
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José Luis Valdez sold ice pops, or paletas, in Guerrero, Mexico, as a young boy and in 2004 wanted to bring a taste of home to the predominantly Hispanic Kansas City, Missouri, Westside community. He and his wife, Lucia Fonseca, now have a centralized production facility in Roeland Park, Kansas, where they use traditional recipes and a slow-churn technique and an additional four shops in Kansas (Kansas City, Olathe, Wichita) where they sell their Mexican-style ice cream. The menu has expanded beyond the original strawberry, mango and chocolate to a lineup of 50 fruit and cream based pops, from mango with chile to creamy pistachio. The shops also have rotating hand-dipped ice creams and sorbets, many using popular Latin fruits and ingredients including a new summer flavor: dragon fruit.
REES FRUIT FARM
PA L E T E R I A S T R O P I C A N A
Paleteria Tropiciana
JUNCTION CITY
MUNSON’S PRIME
Munson’s Prime
Rex and Shannon Rees are the thirdgeneration to own and operate Rees Fruit Farm, where about 80 acres near Grantville on the northwest edge of Topeka are used for fruit and vegetable production. They sell their products at an on-farm market that is open daily. After developing a recipe for their popular apple cider donuts, Shannon spent nearly a year creating the formula for Apple of My Ice Cream, a soft serve ice cream that tastes like having a slice of apple pie a la mode. She tried using the farm’s cider, boiling the cider into a concentrate and upwards of 100 other attempts but the apple flavor wouldn’t come through. Finally, she discovered a high quality apple flavor syrup made in France that she adds to the ice cream along with her own unique blend of seasonings. They serve it in waffle cones or cups year-round along with 3-ounce and 1.5 gallon containers already frozen and ready for takeout. Next, she’s working on a bread pudding recipe.
FOOD SAFETY WHEN MAKING ICE CREAM AT HOME
Many home cooks like the rich flavor and color that eggs bring to ice cream. Eggs also help prevent ice crystals, resulting in a smooth and creamy frozen treat. Karen Blakeslee, extension associate for K-State Research and Extension, says freezing doesn’t kill bacteria but cooking does. “The key is safety when using eggs,” she said. “A cooked ice cream base, some call it custard, is important to make the eggs safe.” Blakeslee recommends finding a recipe that uses a cooked custard base or substituting raw eggs with pasteurized egg product, egg substitute or pasteurized shell eggs.
Tarahumera Paleteria
The Lords Goats
NEWTON
GARDEN CITY
MARYSVILLE
Kendra Burkey says she makes the kind of ice cream that she wants to eat: homemade recipes that use simple ingredients with additions that might be familiar but are indulgent in quality and quantity. She wants you to take a bite of her Berry Cheesecake ice cream — her most popular — and be smacked with the authentic cheesecake flavor. She offers 12 core flavors and rotates in other flavors while continuing to develop new recipes and new products, including bars. Another popular flavor is Rhubarb Crisp, based on her mother’s recipe for a buttery oatmeal crisp. Making ice cream was more of a hobby for the first five years she operated Salted Creamery with a business partner. Then she became sole owner, and as demand for her ice cream grew she slowly shifted it to her career. With the pandemic slowing traffic to her main sales outlet, Prairy Market & Deli in Newton, and the cancellation of private events, she partnered with Grazing Plains Farm to sell pints direct to customers through dairydispatch. com (for pick up in Newton or delivery within 15 miles). Pints can be found in the freezer section at Prairy Market & Deli in Newton or through the Funky Fresh online farmers market in Wichita. Order scoops at The Monarch restaurant in Wichita and Ad Astra Food & Drink in Strong City, or watch her Facebook page for updates.
After first making ice cream as a teenager growing up in Chihuahua, Mexico, then working in the business in Kansas City, Rogelio Ornelas decided to start his own paleteria in western Kansas where Hispanic customers appreciate a familiar taste and others clamor for the new concept with fresh flavors. Rogelio and his wife Karina Ornelas have two shops in Garden City with production at one. Along with milk- and water-based popsicles and ice cream, they sell fruit drinks and snacks, including homemade potato chips and corn in a cup. You’ll find about 20 flavors at a time of the bars and another 20 of the hand-dipped ice cream. Flavors range from candy to fruit and several that are Mexican specialties. A few of the more uncommon options are cantaloupe, pine nuts and strawberry cream with Nutella.
GOAT MILK ICE CREAM
T H E L O R D S G O AT S
TA R A H U M E R A PA L E T E R I A
AMY SHARP PHOTOGRAPHY
Salted Creamery
Among one of the smallest of the state’s farmstead creameries, Stevie Lord is making goat milk ice cream and selling to the public through her Facebook page The Lords Goats. She has customers road trip to pick up ice cream regularly from Manhattan and Beatrice, Nebraska, and sometimes Salina. Her family lives on 5 acres just west of Marysville where she has chickens and 11 goats, including four she milks mainly because of lactose sensitivity among her three young children. With so much milk produced every day, she started making goat milk products. One of her most requested is a light, creamy ice cream she offers in vanilla, chocolate, fresh fruit flavors, and an ever-changing menu of flavors, including caramel, cookies ’n cream and coffee. She also sells homemade waffle cones – dipped or plain, and makes individual waffle and cookie ice cream sandwiches and root beer float popsicles. KCL
� 2 cups raw goat milk
� 1 cup sugar
� 2 cups cream
� 2 Tbs. vanilla
� 6 egg yolks
Separate egg yolks and add sugar. Mix until creamy. Combine milk and cream in a saucepan heat but don’t boil. Add to egg and sugar mixture. Refrigerate 6 to 8 hours. Then put mixture in your ice cream maker. STEVIE LORD, THE LORDS GOATS
JULY 2020
KANSAS COUNTRY LIVING
21
T R AV E L K S .CO M
K ansas Waterway on a
FIND YOURSELF, WITH OTHERS
BY D R . T Y F R E D E R I C K S O N
KANSANS FORTUNATELY have access to an abundance of space. With a
population of fewer than 3 million inhabiting over 80,000 square miles of land, we do not have to venture far to find our own little paradise. Perhaps the last few weeks, as we have been attempting to navigate the discomfort of the quarantine and social distancing, we have taken advantage of the sprawling landscapes, the seemingly endless trails, world-class campgrounds, and the lakes, rivers, and streams of the 34th most populous state in the union. These highly accessible getaways are an excellent way to break up the monotony of wondering when our lives will return to normal. They are also prime opportunities to spend time with others; after all, it is the shared adventure of new discovery on which friendships are often built.
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KANSAS COUNTRY LIVING
JULY 2020
Water has the capacity to shape the land as well as rejuvenate our spirits. While Kansas may not be well known for the diversity of our water activities, there are thousands of lakes across our state, including 24 public reservoirs and hundreds more that are owned by the state and local governments. Our five major rivers, the Kansas, the Arkansas, the Missouri, the Republican, and the Smoky Hill, and dozens of smaller rivers and streams, have access points a short drive away, regardless of where you live. Many of our lakes have easily accessible swimming areas and most, including a few river outfitters, have kayaks and canoes for rent at the local marina and are eager to give lessons to ensure you and your family and friends are properly equipped for a beautiful and safe day on the water. A close friend, one who has experienced the wide-world and has also returned to his home state with his family, recently shared the story of day-kayaking on the Smoky Hill in early June. On the river, alone, yet together. In reflection, he realized his privilege of being in this place. Free to roam and be “deeply moved.” My family makes it a point to venture outside as much as possible. Our sons invite their friends to share in the joys the water has to offer, and we introduce some of their favorite activities, such as tubing, kayaking, and fishing. And as I either pull them across the glass-like surface of the lake or teach them how to troll and teamwork net a fish, they are as much in the present as the rest of their lives ever allow. Regardless of how we spend our time with family and friends on the water, I never tire of watching their appreciation for the moment shine. I can sense the memories of childhood and adolescence solidifying in their laughter. It is infinitely valuable to build bonds of friendship, instill curiosity, reinforce courage, and feel the intensity of being alive. Kansas uniquely affords us these moments. Langston Hughes, who spent the first 13 years of his life in Lawrence, wrote that his “soul has been deeply moved by the rivers” that trace the swirling history of human civilization. While he reportedly wrote this when crossing the Mississippi, I like to
Ty Frederickson’s sons invite friends to share water adventures such as kayaking, fishing and tubing.
believe that his Kansas roots influenced an appreciation for the relationship between where we live and who we may become. If you haven’t recently spent time on a Kansas waterway, this summer is the perfect opportunity. There is plenty of space for everyone, and the chances of happening upon your own oasis, right here in Kansas, are high. Encourage your family and friends to join you on your adventure. Like Hughes, a fellow Kansan, reminds us, we all need our “souls [to be] deeply moved” once in a while. What better way to be reminded of how fortunate we are. Get out on the water, my friends. Wear your life jacket. Stay safe. Be well. See you in the country. KCL grew up in Kansas and Australia. He is a graduate of Emporia State University, Wichita State University, and Wilkes University where he is an assistant professor. He is a FreeState Electric Cooperative member and a U.S. Navy veteran.
DR. TY FREDERICKSON
While he reportedly wrote this when crossing the Mississippi, I like to believe that his Kansas roots influenced an appreciation for the relationship between where we live and who we may become. JULY 2020
KANSAS COUNTRY LIVING
23
C O O K I N G M Y WAY H O M E
Pondering Pie Crust Part 1: Gathering Shells for Pie Season on the calendar, “pie season” unofficially starts in summer. For some, it may begin even earlier, in the spring, and peak, say, around the Fourth of July and again in November at Thanksgiving, where pie rules the dessert table. The ripeness of seasonal fruits (cherries, berries, peaches and more) in summer conjures images of fruit bubbling through the surface of buttery, flaking crusts. Fall finds us pondering spiced apples or pears in pie, or the rich custardy fillings of pumpkin and sweet potato. I meet pie season each year with great anticipation, studying new pie recipe possibilities, but also ready to return to old favorites. I love to make pies. Nothing else is as satisfying as this homestyle tradition. I always say, once you’ve made a pie, you can really say you did something.
BY R E B E C C A H O WA R D
Crusts, however, can be the conundrum — or even the roadblock — to pie-making. Rolled-out pie pastry crusts are sometimes the source of great pie anxiety. I know, I’ve had it myself. My desire to get past this, as well as my great love of pies, had me spending all of 2011 making a different pie recipe each month, and I got a good self-schooling in all manner of pie shells. I made rolled-out crusts that employed all butter, all shortening and a mix of both, as well as Rebecca Howard pastry made with cream cheese and sour cream. I made crumb crusts of crushed cookies, like vanilla wafers or gingersnaps, and graham and even saltine crackers (see the recipe shared here). I’ve made tarts with crusts containing cornmeal, ground pistachios, hazelnuts and pine nuts. I’ve shaped my crusts by pressing, patting and coaxing them gently in. I’ve wound lengths of pie pastry around my rolling pin to unfurl them like flags over their waiting pie plates. I’ve par-baked, blind-baked (and baked blindly), and double-crusted. I’ve made everything from humble galettes to hand pies; tiny tarts to a sheet-pan slab pie that resembled a giant Pop-Tart® (and was a hit at my last neighborhood I had my doubts about using saltine crackers for a pie shell, but the salty, July Fourth block party). crumbliness is an amazing complement to the smooth, sweet-tart citrus Some things worked and some filling in this pie, which is credited to Bill Smith at Crook’s Corner in Chapel Hill, North Carolina, and was adapted on the Food52 website. When I make things, sadly, didn’t, even ending in the pie, I add a little citrus zest to the top. tears, resentment and a blind-baked pie crust weighted with rocks gathered Filling Crust from the yard. f 1 1/2 sleeves of saltine f 1 14-ounce can sweetened f Fresh whipped HERE’S WHAT I KNOW: Pie-making crackers (about 6 condensed milk cream, for garnish is (or should be) fun. Making pies ounces or 60 crackers) f 4 egg yolks f Coarse sea salt, should be met with joy, enthusiasm f 1/2 cup softened f 1/2 cup lemon or lime juice for garnish unsalted butter and inspiration. Making pies should or a mix of the two f Lemon or lime f 3 Tbs. sugar not be feared, seen as a duty or chore, zest, for garnish or avoided altogether out of a lack of Preheat oven to 350 F. Crush the crackers finely, but not to dust. You can use a food processor confidence. or your hands. Add the sugar, then knead in the butter until the crumbs hold together like If it’s crust holding you back, dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown. many options exist. There’s something for everyone — both the maker and While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then eater, alike: beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling is set. The pie needs to be completely cold to be GET CRUMB-Y: Cookies — like sliced. Serve with fresh whipped cream and a sprinkling of sea salt and citrus zest. vanilla wafers, gingersnaps, chocolate sandwich cookies — or crackers, such FROM FOOD52 (WWW.FOOD52 .COM) as graham, animal crackers and even THOUGH IT’S NOT A DATE
Atlantic Beach Pie
24
KANSAS COUNTRY LIVING
JULY 2020
Here’s what I know: Pie-making is (or should be) fun. Making pies should be met with joy, enthusiasm and inspiration.
saltines and sometimes nuts are crushed (via food processor or, hey, break out the rolling pin for this), combined with melted or soft butter and, depending on the recipe, sugar, cinnamon and other flavorings, then pressed into pans and often pre-baked before fillings (mostly cream but sometimes fruit) are added. PAT-A-PIE: Pat-in-the pan crusts are usually a flour-and-fat (softened butter or sometimes oil) pastry dough that works by pressing it evenly into pans for crust for fruit and cream fillings. The taste and texture resembles a rolled-out crust with less fuss. Many tart shells that include cream cheese in the recipe are pat-in-the pan variations. ROLL WITH IT: Store-bought refrigerator crusts work in a pinch, but it’s so worth the effort to try a hand at homemade pie pastry. I’ve made many different recipes for rolled-out pie shells, usually comprised of flour, salt, sometimes sugar, shortening and/or butter, sometimes an egg or egg yolk and variant ingredients like vinegar or even vodka (both aid in tenderness), and water (often ice water). All have something to offer (including a favorite with lemon zest that tastes almost like shortbread) and the practice of mixing (minimal to keep the crust from turning tough) and rolling pie pastry and decorating a pie with it is among the most rewarding things one can make. Seasoned pie bakers know pie season is worth celebrating. Don’t let it pass by this year without doing one thing — placing at least one homemade pie on the table. NOTE: In November’s issue, this column will focus on rolled-out pie pastry and include tips and tricks for success. Do you have a favorite pie crust recipe or advice on making pie pastry? Share your thoughts at cooking@kansascountryliving.com. KCL grew up in Kansas and has written for the Los Angeles Daily News, the Los Angeles Times and LA Parent Magazine, and currently writes the food blog, “A Woman Sconed.”
REBECCA HOWARD
JULY 2020
KANSAS COUNTRY LIVING
25
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SAFETY
DIY Meat Processing is Not for Everyone
BY B R I A N N A M A G E E , I N T E R N
many things for Kansans, including the availability and rising prices of meat. In turn, meat processing plants and local meat lockers are at capacity with long waiting lists to get livestock butchered. This has led some to consider attempting “do-it-yourself butchering,” but this comes with several cautions. Michael Chao, assistant professor in animal sciences and industry at Kansas State University, is experienced with hunting deer and processing his own meat. Chao cautions against do-ityourself butchering because of the current outside temperatures, unknown cleanliness of the carcass, and lack of proper equipment. “A lot of people around here I notice hunt, so processing their deer carcass has been something ingrained in Kansas culture, and that is very helpful in being able to process your own carcass,” Chao said. However, if the animal is killed and butchered in temperatures above 50 degrees, certain health risks increase due to disease and the cleanliness of the
COVID-19 HAS CHANGED AND IMPACTED
meat. Unless you have proper refrigeration, the time to butcher animals should be between late fall and early spring when temperatures are cooler. Chao said anything above 50 degrees is “iffy” and impose risks. Hotter temperatures can cause the carcass to quickly spoil and go bad. “Part of the reason for this is most animals, their skin is covered in their own feces,” Chao said. “These feces contain E. coli, while most aren’t bad, there can be very bad bacteria where ingesting a little bit can kill people.” The two most common bacteria that people should be aware of are E. coli in ground beef and salmonella in poultry. But any animal meat can harbor a number of bacteria, viruses and parasites. Taking proper precautions can avoid someone falling ill or worse from meat butchered at home. Chao said in most major processing plants, hot water up to 200 degrees is used to spray down the carcass beforehand, which is generally not a temperature most of us can get from a home faucet. A spray organic acid is also used to kill most surface bacteria in commercial butchering. Proper equipment is also essential to the home butchering process. Chao said you will need some type of pulley system to hold up a carcass, even if it is a smaller animal. You will also need proper knives and a sanitary environment to process the animal. Also note that the larger the animal, the more challenging this can be. Chao says if you have little to no experience, skip the DIY butchering. “I honestly think COVID-19 changed the game,” Chao said. “The only time some of these lockers make money is during deer season and now they are booked up until next year.” Although it may be frustrating that lockers are booked and availability of meat can vary, don’t attempt DIY butchering unless you have the refrigeration, equipment and experience required to ensure the safe processing of the meat. KCL
Meat processing requires proper butchering tools, refrigeration and taking precautions to avoid E. coli and salmonella bacteria poisoning.
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KANSAS COUNTRY LIVING
JULY 2020
JULY 2020
KANSAS COUNTRY LIVING
29
Homemade Fudgsicles
Quick Pickles
KANS AS COUNTRY LIVING, JULY 2020
Chocolatey, cold and deliciously rich, what more could you ask for from this perfect summertime treat?
KANS AS COUNTRY LIVING, JULY 2020
Grab some cucumbers from your garden and give them a quick pickle. Perfect for snacking or topping your burger.
Strawberry Tartlets
Black Pepper Pork Chops with Molasses Butter
KAN S AS COU N T RY L IVIN G, JU LY 2020
There’s nothing better than cool refreshing desserts to end the meal. Use strawberries or change it up with your favorite berries.
KAN S AS COU N T RY L IVIN G, JU LY 2020
Fire up the grill, it’s time to get cooking! This molasses butter makes the perfect compliment to pork chops.
Black Pepper Pork Chops with Molasses Butter f 1 Tbs. molasses
chops 1 1/2-inch thick
f 4 New York (top loin) pork f 4 Tbs. coarsely ground black pepper
f 1/2 tsp. lemon juice
f 1/4 cup butter
In small bowl blend butter, molasses and lemon juice with fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over a medium-hot fire for 12-16 minutes, turning once, until thermometer reads 145 F, followed by a 3-minute rest time. Top each chop with a tablespoon of molasses butter.
COURTESY KANS AS P ORK PRODUCERS
f 1/2 cup sour cream
Strawberry Tartlets f 1/2 cup water
f 1 cup ice cubes
f 2 Tbs. gelatin
f 1 cup raspberries, rinsed, for garnish
f 1 cup strawberries, rinsed, for garnish
f 1/2 cup melted butter
f 2 cups graham cracker crumbs
f 2 Tbs. lemon juice
f 4 cups strawberries, sliced, divided
f 3 Tbs. lemon zest
f 1/3 cup honey
f 2 packages, 8 ounces each, cream cheese
In blender, mix water, lemon juice, lemon zest and gelatin until frothy. Add 2 cups strawberries and honey; blend until smooth. Pour into bowl and chill mix 15 minutes. In blender, mix cream cheese, sour cream and ice cubes while incorporating strawberry mixture. Mix in remaining strawberries. In blender or food processor, mix graham crackers and melted butter to crumb consistency. Lightly grease two medium muffin pans and pack graham cracker mixture at bottom of each cup. Pour strawberry mixture over graham cracker mixture and chill until set. Gently pull tartlets from muffin tins and place on serving tray. Garnish with strawberries and raspberries. COURTESY WELL•PICT BERRIES
f 1/2 tsp. red pepper flakes (optional)
Quick Pickles f 1/2 cup white vinegar
f 1 tsp. dried dill, chopped, or
f 4 cucumbers, cut into angled 1-inch slices
f 1 bay leaf
2 Tbs. fresh dill leaves
f 2 tsp. sugar f 1 tsp. mustard seed f 1 tsp. salt f 1 clove garlic, crushed
Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.
In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving. container.
COURTESY OM AHA STE A KS
NOTE: Pickles may be made up to 3 days in advance. Refrigerate in covered non-reactive
Homemade Fudgsicles
f 1/4 cup honey
f 1/4 tsp. salt
f 3 cups milk
f 12 ice pop sticks
f 1 cup sugar
f 3/4 cup unsweetened cocoa powder
In a pot over medium heat, heat milk, sugar, cocoa powder, honey and salt, stirring often, until sugar dissolves. Remove from heat and cool to room temperature. Pour into ice pop molds, insert sticks then freeze until firm, about 12 hours.
Remove ice pops from molds and place in freezer-safe bag until ready to eat.
COURTESY UNI TED DAIRY I NDUSTRY OF M ICHIGA N
JULY 2020
KANSAS COUNTRY LIVING
30
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