SAM

AG Mag

Northern Illinois

Field trips Agritourism brings visitors, revenue, to Northern Illinois farms GLASS HALF EMPTY? Local farmers aren’t as pessimistic as those in a national survey FAIR WARNING: State’s fiscal mess puts county fairs in peril

PRSRT STD U.S. POSTAGE PAID PERMIT NO. 440 STERLING, IL 61081 P.O. Box 498 Sterling, IL 61081 CHANGE SERVICE REQUESTED

A Publication of Shaw Media

Summer 2016 AG Mag

1

Index

AG Mag Northern Illinois

Publisher Sam R Fisher Advertising Director Jennifer Heintzelman Editor Jeff Rogers Magazine Editor Jeff Rogers Page Design Jeff Rogers Reporters & Photographers Pam Eggemeier, Christopher Heimerman, Kayla Heimerman, Michael, Krabbenhoeft, Philip Marruffo, Alex T. Paschal, Rachel Rodgers, and Angel Sierra

COVER STORY

Published by Sauk Valley Media 3200 E. Lincolnway Sterling, IL 61081 815-625-3600

Articles and advertisements are the property of Sauk Valley Media. No portion of the Northern Illinois Ag Mag may be reproduced without the written consent of the publisher. Ad content is not the responsibility of Sauk Valley Media. The information in this magazine is believed to be accurate; however, Sauk Valley Media cannot and does not guarantee its accuracy. Sauk Valley Media cannot and will not be held liable for the quality or performance of goods and services provided by advertisers listed in any portion of this magazine.

PAGE 8

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Kids, and adults, are having fun on Northern Illinois farms as agritourism options continue to grow.

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Index PHOTO STORY PAGE 22

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The market is sending conflicting signals on whether it’s time to expand hog operations.

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A national survey shows farmers more pessimistic than ever. How do local farmers feel?

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Index LOCAL IMPACT PAGE 35

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Scooter greets visitors to the Warren and Arian Landheer barn near Lyndon during the 2012 Whiteside County Barn Tour. “The barn tours give the Farm Bureau the opportunity to have exposure in the area, and it gives farmers a chance to tell their history,” said Matt Lillpop, executive director of Whiteside County Farm Bureau.

Philip Marruffo/Northern Illinois Ag Mag

‘THE FARM EXPERIENCE’ From the ground up: Agritourism grows in the region with the resurgence of farming 8 Summer 2016

F

BY RACHEL RODGERS For Northern Illinois Ag Mag

amily farms aren’t being replaced by only large-scale operations.

Agritourism is working its way into the void, as well, as people look to have a “farm experience” they might have once been able to have by visiting friends or family.

The seeds of agritourism have taken root throughout the region, with some maturing over decades and others just sprouting.

■■■

The agritourism concept was first defined as any operation or event that draws individuals to a farm or ranch site, but the term has evolved in the past sev-

eral years to encompass a wide range of activity.

Expanding from farm tours and interactive visits, the term can also apply to off-site features such as farmers markets and restaurants that incorporate local produce.

The theme that connects all of these practices together is the common goal of sowing a degree of the “farm experience” onto others.

Diane Bausman, executive director of Blackhawk Waterways, said farm tours aren’t especially prevalent across Whiteside, Lee, Ogle and Carroll counties because adding tourism elements can be challenging for farmers on top of their daily operations and insurance liability issues, but the demand for agritourism has increased.

CONTINUED ON 9

CONTINUED FROM 8 “I am finding that the more our area moves away from being dominated by family farms – which are being replaced by mega dairy, hog or beef production facilities – the more interest there is in having the farm experience, whether it’s by visiting the Twin City Farmers Market or attending the county fair to see the farm Diane animals,” Bausman said.

Bausman The agritourism boom began about 10 years ago with the local food movement to connect consumers with producers in their region and focus on feeding into the local economy, said Diane Handley, agritourism specialist and affiliate association manager at Illinois Farm Bureau.

From 2007 to 2012, net cash income of farming operations increased in Lee (91.8 percent), Whiteside (73.8 percent), Carroll (51.9 percent) and Ogle (19.2 percent) counties, according to the latest Census of Agriculture data.

The jump in income could be attributed in part to a resurgence in agriculture

growth following the local food movement during the past decade, Handley said.

“I honestly think that agritourism is only going to continue to grow along with the local food movement hand in hand,” she said. “It’s all come down to this snowballing effect from the local food movement.”

The agritourism industry has resulted in farmers adding more features and events to draw visitors, whether they have owned property across generations or are just starting out, Handley said.

Matt Selmi, a fourth-generation farmer from Rock Falls who operates Selmi’s Greenhouse and Farm Market, said by developing agritourism attractions, the Selmis have been able to draw visitors from throughout the region as well as from the Chicago area.

To capitalize on their pumpkin patch in the fall, the Selmis’ farm offers school trips, hay rides, a corn maze and different weekend activities, which also help to promote the greenhouse and sweet corn production in the spring and summer months, he said.

CONTINUED ON 10

Michael Krabbenhoeft/Northern Illinois Ag Mag

Barbara Clark (left) and her granddaughter, River Fiorini, 7, both from Rock Falls, pick out a pumpkin at Selmi’s Pumpkin Patch in Rock Falls.

Alex T. Paschal/Northern Illinois Ag Mag

Lisa Ayres looks around a patch of milkweed for monarch eggs on June 25 at the farm on the site of the Lincoln Way Inn Bed and Breakfast that she co-owns in Franklin Grove. Inn visitors can participate in a variety of immersion activities with community agriculture.

AG Mag

9

4CONTINUED FROM 9 Selmi attributed part of the growth in agritourism to the recession in 2008 that caused families to look for less expensive vacation and entertainment options.

“Instead of staying 7 days at Disney World, families moved toward alternatives like spending a day at a pumpkin patch,” Selmi said. “Agritourism is an inexpensive way for families to take a trip and have a good time, and I don’t see that slowing down any time soon.”

Lisa Ayres, co-owner of the Lincoln Way Inn Bed and Breakfast in Franklin Grove, said people are becoming more educated on local agriculture practices and generating more of an investment with where their food comes from.

“People are seeking that holistic farm-to-table experience, whether it’s at a restaurant or at farm events,” she said. “The agritourism dynamic is very

Alex T. Paschal/Northern Illinois Ag Mag

Lisa Ayres greets one of her hens as she gathers eggs in the pen, something she does every morning. much embedded in our daily lives.”

When visitors stay at the inn, which celebrated its 1-year anniversary July 11, they can participate in a variety of immersion activities with community agriculture. They include beekeeping

or picking apples on Ayres’ farm, or exploring the area’s nature sites like Nachusa Grasslands or the Franklin Creek State Park.

CONTINUED ON 124

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4CONTINUED FROM 10 Ayres and several others in the area began forming a tourism co-op group in January with farmers, business owners, organizational leaders and local government officials to cross-promote events and develop a community support system.

“We may be from towns and villages throughout the area, but we are all connected,” she said.

Co-op member Tim Benedict, who has worked in the environmental sustainability field for 20 years, said the region has great potential to increase its tourism and be known as the gateway to the Rock River Valley.

“Big industry is not coming back to the area, and I think our biggest asset is right under our noses and at the bottom of our feet,” Benedict said.

He owns a family farm adjacent to Nachusa Grasslands, and said he is expanding his beekeeping operation and building lodging for visitors.

Agritourism allows farmers to open a line of communication with consumers about the role of agriculture in the past, present and future, said Matt Lillpop, executive director of Whiteside County Farm Bureau.

For the past 9 years, the bureau has coordinated the annual Whiteside County Barn Tours weekend, which highlights

Alex T. Paschal/Northern Illinois Ag Mag

Lisa Ayres picks lavender at her Franklin Grove farm. Not only wonderfully aromatic, lavender is used by Ayres for cooking as well. about a dozen area barns each year.

“The barn tours give the Farm Bureau the opportunity to have exposure in the area, and it gives farmers a chance to tell their history,” he said.

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by 2014, he said.

“People want that connection with farmers, and agritourism builds that trust factor, which is crucial,” he said.

“It goes beyond the financial reward you may gain; it reflects positively on the industry as a whole.”

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Agritourism sites in the area AMBOY West Wind Alpacas and Fiber Mill 341 Rockyford Road 815-719-1557 alpacasonly.com

GRAND DETOUR John Deere Historic Site 8393 S. Clinton St. 815-652-4551 deere.com

ROCHELLE The Cypress House flower shop & cafe 718 10th Ave. 815-562-4159 cypresshouse.net

DIXON Plum Creek Arboretum & Botanical Center 626 Palmyra Road 815-284-3306 dixonil.com/gardenclub

MOUNT MORRIS Belly Fire Farm 7450 W. Pines Road 815-916-9866 bellyfirefarm.com

ROCK FALLS Muller’s Lane Farm 9769 Hickory Hills Road 815-625-2607 mullerslanefarm.com

FRANKLIN GROVE Franklin Creek Grist Mill and State Park 1893 Twist Road 815-456-2718 franklincreekgristmill.com

MOUNT CARROLL Farm Tours 3001 S. Clay St. 815-244-3001 carrollcfb.org

Selmi’s Greenhouse and Farm Market 1206 Dixon Ave. 815-626-3830 selmi.com

Lincoln Way Inn Bed and Breakfast 409 N. State St. 815-456-7700 lincolnwayinn.com

OREGON White Pines Ranch 3581 Pines Road 815-732-7923 whitepinesranch.com

FULTON Long’s Garden Inc. 18510 Sand Road 815-589-4121 longsgarden.com Spring Valley Farm 21919 Hillside Road 815-772-3175 springvalleyfarm.4mg.com

STERLING Twin City Market Second Street and Avenue A 815-626-8610 twincityfarmersmarket.com

Barnharts Stone Corner Organic Farm Market 2169 E. Honey Creek Road 815-732-7816 barnhartsstonecornerorganicfarmmarket. com

WALNUT Avanti Foods 109 Depot St. 815-379-2155 avantifoods.com Go to visitnorthwestillinois.com or specialtygrowers.org/prairie-bounty to search for more agritourism sites in the area.

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Not quite time to go hog wild Expansion plans up, but market necessitates ‘wait and see’

BY PAM EGGEMEIER For Northern Illinois Ag Mag

A piglet tries to get some rest at a new hog facility at McCune Farms near Manlius in Bureau County.

Philip Marruffo/ Northern Illinois Ag Mag

The market is sending some mixed signals for hog producers considering expansion.

At the beginning of the year, intent-to-construct filings for swine were slightly ahead of the previous year’s pace. Producers were optimistic about prospects for increased demand in China.

“In 2014, Chinese pork producers reduced herds due to poor margins, and now there is a pork shortage, resulting in record-high retail prices,” said Chris Hurt, an agricultural economist at Purdue University.

China is on pace to unseat Japan as the world’s top pork producer, a distinction held by Japan since 1989.

CONTINUED ON 174

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4CONTINUED FROM 16 In 2013 and 2014, high feed prices and the porcine epidemic diarrhea (PED) virus further reduced herds, and pork prices peaked at $4.21 a pound in September 2014. Prices have leveled off since, and about $3.80 a pound is expected throughout the rest of 2016.

Pork margins had improved last year to the point where many producers were at least able to break even. Just when the prospects for increased demand had producers optimistic about turning a profit this year, input costs started rising.

“In April, feed prices started going up from reduced South American corn and soybean production, and weather concerns for 2016 U.S. crops,” Hurt said. “Now, pork producers are caught between the good news of potentially higher pork prices from growing exports and the bad news of higher feed prices.”

Those dueling dynamics will ultimately determine profit margins for the rest of this year and 2017. At this point, 2016 looks like another wash. In the first quarter, corn prices averaged $3.60 a bushel, while high protein meal was about $276 a ton. Corn is now about $4 a bushel, and meal futures have eclipsed $400 a ton.

Prices in 2016 are expected to be about $52 per live hundredweight, a $2 increase

Philip Marruffo/Northern Illinois Ag Mag

Harry McCune looks over his hogs at his newly constructed facility near Manlius in Bureau County. McCune is in his first year of contracting with JBS in Brazil, and is doubling his operations from 2,500 head to 5,000. from last year. The bad news, however, is that production costs are also supposed to rise by $2 per live hundredweight.

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CONTINUED ON 194

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“The hog industry is dominated by large corpo“Producers are fearful of rations, and many of those more adverse dry weather operations had been famthat could further elevate ily farms,” Hurt said. “The feed prices.” expansion we see is mainly The intent-to-build applifrom the big corporations. cations are just the first step Harry McCune raises hogs in receiving project approval in Bureau County near Manfrom the Illinois Department lius. He recently decided to of Agriculture. Site plans for produce for corporate operconstruction and manure ations. handling must be submitted “This is my first year of to the state, and a minimum being a contract producer of three on-site inspections for others,” McCune said. “I are done. Public meetings produce for JBS in Brazil.” can also be part of the proJBS is the largest meat cess. processing company in the Fear of higher feed prices world by sales. It entered the could have some producers pork market after its 2007 reconsidering the timing of acquisition of Swift & Comexpanding. pany.

“With the outlook a bit Now McCune plans to take uneasy, this isn’t the best advantage of the enormous time to go to a lender and say scale of such a huge multiyou need another $1 million national corporation. for expansion,” Hurt said.

“I am going to double Caution in the pork indusmy operations, and go try, however, is tempered from 2,500 to 5,000 head,” by intense pressure to grow.

McCune said. “I have a Illinois has dropped from 10-year deal and I get paid second to fourth in U.S. hog per space per year.” production. From 1985 to There are other benefits 1996, the state lost half its to economies of scale. The hog farmers. In 1996, there deal even includes travel were 9,600 producers, and expenses and other incenlast year that number was tives. down to 4,700.

“The only expenses I have The producers that remain are electricity, water, and are running larger operageneral labor,” McCune tions, and scrambling to said. stake their claim in the glob

4CONTINUED FROM 18

THEN...1926 NOW...2016

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Philip Marruffo/Northern Illinois Ag Mag

Harry McCune raises the screens at his new hog facility near Manlius. The new building features new technology that controls feedings, waterings, and temperature.

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Following Flat Aggie

Follow along To find out more about Flat Aggie’s travels or to sign up to host, go to Katie Pratt’s blog at theillinoisfarmgirl.com and click on the Aggie tab at the top. Farmers also can go to talesofakansasfarmmom.blogspot. com to contact Nicole Small, Pratt’s counterpart in Kansas, whom she partners with for the project.

“Farmer Math,” which is modeled

by Small after the bedtimemath.org blog, adds arithmetic questions to go along with Aggie’s field report, and is a fun supplemental resource for educators.

Farm traveler teaches kids about agriculture, food sources

C

BY ANGEL SIERRA For Northern Illinois Ag Mag

orn and soybeans are typical scenery on Northern Illinois farms, but farming other regions of the state can be different – across the country even more so.

To help show children and students where their food comes from, a printed cutout aptly named “Flat Aggie” becomes the teacher.

“Sometimes it’s a boy and sometimes it’s a girl,” said Katie Pratt, 38, of Dixon. “This year it was a girl.”

Pratt, who for 4 years has been the agriculture literacy coordinator for Lee County Ag in the Classroom, was inspired by the 1964 children’s book, “Flat Stanley,” featuring main character Stanley Lambchop as a flattened boy who takes incredible adventures.

CONTINUED ON 21

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Flat Aggie reports from a pig farm in Muscatine, Iowa, earlier this year. The printed cutout visited 13 farms in 9 states during the 2015-16 school year.

4CONTINUED FROM 20 Pratt saw the idea and immediately wanted in, using the power of social media to connect with ag blogger Nicole Small of Kansas, who already

had been up and running since 2013.

Pratt, who grew up around Northern Illinois farms, launched the next year.

“We thought it would be cool to bring to the classrooms in Lee County ... to

help close the loop on how food ends up on your table,” Pratt said.

Teachers like it because it’s a lesson in itself, and they receive an update from Aggie every 2 weeks during the school year, she said.

Aggie has visited a strawberry production farm in Indiana, a sunflower farm in Canada, a mushroom farm in Oklahoma, an alpaca farm in New York, a goat farm in California, a fish farm in southern Illinois, and even a maple-syrup sugarmaker in the thumb of Michigan, among many other places.

She was seen at 13 locations this past school year across 9 states, and 14 farms and ranches the previous year.

A 500- to 700-word report is written by host families about Aggie’s experience on their farm. Photos are important, too, Pratt said, and no detail is too small.

From sunsets to meals to pickling methods, hosts document as much about the farm life and food growing process as possible, she said, making sure to include agronomic and geographic information, such as soil type (sand or clay?), or whether the land is flat or hilly.

“It’s really fun for us, [and] it’s really exciting,” Pratt said. “It’s exciting to share with students and teachers who only see corn and soybeans.”

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The Natural(ist)

John Ayres, who calls himself a “closet biologist,” is restoring to its natural states property that he purchased near Franklin Grove in September 2010.

There are wetlands and upland prairie on land that once was farmed. The property is under a conservation easement, blocking it from ever going back to crop production. Ayres’ emphasis now is on eradicating the Reed Canary grass, an invasive species that can easily take over a prairie.

• Photos by Alex T. Paschal • For Northern Illinois Ag Mag

TOP: Ayres’ neighbors, Mercy VanRaden (left), 15, Christa, 13, and Miles, 11, work the field, clipping seed heads off Reed Canary grass. BOTTOM: Ayres uses a spray boom on the Weasel and his tractors to kill the grass. In tighter areas, or for smaller patches, a backpack system is used. Here, he’s traveling through his property with Natural Resources Conservation Service representative Aaron Seim.

22 Summer 2016

John Ayres uses his 1943 M29 Weasel to work his rural Franklin Grove wetlands. The WWII-era vehicle was designed to travel over snow. Because of this, the weight distribution is wide and it leaves little footprint in the prairie. It also allows greater access to conditions where a tractor would get stuck.

ABOVE: Ayres points to an area that has seen great growth in just a few years. BELOW: Native Sedge plants are thriving where the Reed Canary grasses have been eliminated.

Sedge can compete well for nutrients against the invaders. Reed Canary grass will grow in both wet and dry areas, making it an aggressive nuisance. The process to get the grass under control is expected to take 5 to 7 years.

Settlers planted the Reed Canary grass (left) for erosion control and because it could be used for fodder. Canadian Thistle (right), another invasive plant, has popped up with the thinning of the Reed Canary.

AG Mag

23

Things are looking ... down?

Philip Marruffo/Northern Illiinois Ag Mag

Tim Fassler moves his combine to its resting place as he calls it a day last fall. Tim and his brother, Mark, were working a corn field off Mound Hill Road between Sterling and Dixon.

Local farmers more optimistic about the industry than those surveyed nationally

BY JERMAINE PIGEE For Northern Illinois Ag Mag

W

hether area farmers are optimistic or pessimistic about the future of the farming industry, one thing is certain.

“People have to eat,” said Chris

Lower, who farms near Chadwick.

According to a national agriculture confidence index, American farmers were more pessimistic about the industry’s future when the year began than at any point since the survey began in 2010.

nnn According to the DTN/The Progressive Farmer Agriculture Confidence Index, low commodities prices, continuing high input costs, and low income projections have shaken farmers’ confidence in the industry.

CONTINUED ON 254

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4CONTINUED FROM 24 “Farmers have never felt worse about their current financial situation in the history of the DTN Ag Confidence Index,” said the index’s creator and agriculture economist Robert Hill. “It’s declined precipitously from where it was at this time last year, and it was at a low point then, too.

“Not only have crop producers reached these new lows this year, but now the livestock producers have joined them. It’s ugly all around, and not expected to turn around within the next 12 months.”

DTN surveys 500 agricultural producers before planting, before harvest, and after harvest each year to gauge farmers’ attitudes at key times in the crop cycle. The latest reading of the index was 92.7, compared to 99.4 in August 2015 and 103.4 in December 2014. An index value of 100 is considered neutral, while higher values indicate optimism and lower values reflect pessimism.

A majority of those surveyed said input prices were bad, and more than 50 percent said they think inputs and incomes will be the same in a year.

“Farmers are facing some hard economic realities,” Hill said.

LeRoy Getz, who runs Lucky Clover Dairy Farm near Savanna, shares the

concerns reflected in the survey results.

“Dairy prices are down, and it looks like we will not have much profitability in the dairy industry,” said Getz, who has been farming for 55 years. “The lower prices means you have to try and keep production costs down to cope with the lower prices. There comes a point, however, where you can’t reduce them anymore.”

Getz, 78, said all he can do is hope for the best going forward.

“Hopefully, things can survive until we can get better prices,” he said. “The prices and the weather can change that drastically, and that can fluctuate the market.”

Other farmers in the region who talked with Ag Mag for this story have a more sunny outlook. They’re optimistic, they say, simply because they don’t have any choice.

Lower said he isn’t bothered by the lower commodities prices and higher input costs, though he said they do impact him.

“You definitely have to be optimistic, because you have to eat,” said Lower, who has been farming since 1975. “I wouldn’t be in the farming business if I wasn’t optimistic.”

Don Temple, 64, who has a farm near Fulton, said he tries to be optimistic, too.

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high input costs do have an effect on a farming community as a whole,” he said. “I try to be optimistic and hope for the best, because at the end of the day, we are doing Don something that we love to Temple do.”

Temple said the farming industry faces different challenges every day, such as fluctuating prices and changes in technology.

“When you farm, you never know what it’s going to bring,” he said. “Right now, we are not in terrible doom by any means. Rates have inflated in recent years, and they’re coming back down.

People will have to eat and, hopefully, we can continue to grow productive, quality goods that they want.”

Brad Smith, who farms between Milledgeville and Chadwick, said farmers are always going to have challenges, just like any other business.

Despite that, Smith said he believes there is always opportunity, especially in the Sauk Valley.

“Overall, I think our area is a really good place to raise crops and livestock,” he said. “If you can’t farm around here, I don’t think you can farm anywhere, because this is as good as it gets.”

CONTINUED ON 264

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4CONTINUED FROM 25

Farmers Forum

Smith, 44, has farmed for 22 years.

He said farmers have to find ways to be successful, despite the obstacles.

“There are always going to be challenges in anything,” he said. “If this was easy, anyone could do it. I want to have an opportunity to be successful, and this part of the country gives people that opportunity more times than not.”

While farmers have a tendency to be pessimistic, Smith said, most are optimistic about the Andy future of agriculture.

Pratt “We wouldn’t be out here planting seeds and farming if we didn’t have optimism,” he said. “I think all farmers have optimism deep down.”

Andy Pratt, 39, who has a farm between Dixon and Amboy, said no matter the circumstances, the farming industry is a good business to be in.

“I’m pretty optimistic, because in the long term, agriculture is a good business to be in,” Pratt said. “Agriculture will always have a need in some point in the future. You will have your ups and downs, but over the next 50 years, agriculture will be a good place to be.”

Are you optimistic or pessimistic about the future of agriculture in the U.S.? Why? Ed Livengood, 35, Milledgeville “I’m young and I have a lot of years ahead of me. As a self-employed farmer, I need to be optimistic. There are a lot of reasons to be pessimistic, but it would make it hard to get out of bed if that is all you are thinking about.”

Karl Tautz, 51, Mount Carroll Ed Karl Dan “You always have to be optimistic. FarmLivengood Tautz Lamoureux ers are coming off of 10-year record profits and now, prices are a lot lower. The farming economy is still growing, but it’s not making the record numbers that were made the past 3 or 4 years.”

Dan Lamoureux, 33, Lanark “Over the long term, I am optimistic, but I am cautiously optimistic. It’s tough to factor in all the things that can affect the market when you are talking profits. We are also Leonard Nathan affected by the growing season and what the weather is Sheaffer Hummel doing. It’s difficult to pay close attention to all the different factors and find a balance. For the rest of my career, there will be challenges. It can be stressful, but it’s part of the job.”

Leonard Sheaffer, 65, Dixon “I’m optimistic about farming. It cycles. Prices go up and prices go down, and you have to weather the lows. If things were that good and easy, everyone would be doing it. If you are an internal pessimist, you don’t really have any business farming.”

Nathan Hummel, 34, Dixon “I’m really optimistic for the long term, but for the short term, I’m pretty nervous. I feel like it will be a crawl back up to where things used to be. Input costs started started going up when I first went into farming, and it will be a while before everything balances itself out. We have to run things on a tight budget for the next couple years unless something drastic happens.”

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Summer’s bounty shines in simple, unique recipes

BY KAYLA HEIMERMAN For Northern Illinois Ag Mag

T

he farmers market, and even your own backyard garden, offers undeniable inspiration for colorful, healthy, and delicious meals.

The bounty of summer fruits and vegetables is perhaps the most beautiful and easily adaptable in terms of cooking magnificent meals. But that healthy haul often falls victim to the same old, same old preparation.

Fresh lettuce means tossed salads.

Crunchy carrots and cucumbers are paired with hummus or creamy dips.

Corn is boiled, topped with butter and salt and eaten right off the cob. Zucchini is shredded and baked into breads and muffins. Berries, melons, and stone fruits are finger-staining or chin-dripping snacks.

Some of my fondest memories are of summers punctuated by these once-ayear treats.

A trip to the Wisconsin State Fair in August was not complete without roasted corn – drenched in melted butter, naturally – and eaten while huddled around a too-small table under the hot sun.

Oma’s garden brimmed with toma-

Kayla Heimerman/Northern Illinois Ag Mag

Use some locally grown blueberries, raspberries and strawberries to make this delicious Breakfast Berry Cobbler. Recipe on page 30. toes – big beefsteak tomatoes, which she sliced and ate on toast with a sprinkle of salt, and little cherry tomatoes, which she always tried to convince me tasted like candy, but never succeeded.

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blond and sunburned – was capped off with thick slices of the juiciest, sweetest watermelon.

Those summertime foods were never hum-drum.

But the staples of summer absolutely CONTINUED ON 304

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4CONTINUED FROM 29 But the staples of summer absolutely sing in so many simple, yet unique recipes.

Here are some to add to your repertoire:

Breakfast Berry Cobbler

Juicy, jewel-toned berries are topped with a combination of oats, quinoa, and walnuts for a nutritionally rich cobbler that’s healthy enough for breakfast but good enough for dessert (with a scoop of vanilla ice cream, of course).

Serves: 8 Ingredients 3 cups berries (I used 1 pint blueberries, 6 ounces raspberries, and 6 medium-large strawberries, which I quartered) 1 cup old-fashioned oats ½ cup cooked quinoa ½ cup whole wheat flour ½ cup chopped walnuts ½ cup melted coconut oil ¼ cup ground flax 1 teaspoon vanilla extract ¼ cup maple syrup, honey, or sugar ¼ cup milk ¼ teaspoon ground cinnamon Directions Preheat the oven to 375 degrees. Lightly spray a 9-by-9-inch baking pan with nonstick cooking spray.

Wash the berries; if using strawberries, cut them into quarters. Pour the berries into the prepared baking dish.

In a large bowl, combine the remaining ingredients, then spread the mixture evenly over the berries.

Bake for 35-40 minutes, or until the topping is lightly browned.

(Adapted from Super Healthy Kids)

Grilled Portabella Mushrooms with Spinach and Cheese

Meaty portabella mushrooms are filled with a creamy spinach and cheese mixture, then grilled for a quick meatless meal.

Serves: 2-4 Ingredients 4 large portabella mushroom caps 1 tablespoon oil 4 ounces cream cheese, softened 1 cup (about 4 ounces) grated sharp cheddar cheese 1 clove garlic, grated or finely minced 2 cups fresh spinach, finely chopped Salt and pepper, to taste Directions Preheat the grill to medium. Wipe the mushroom caps with a damp paper towel to remove any dirt, then pat dry. Remove any stems, and scrape out the black gills with a spoon. Rub the oil on the outside of the mushroom caps.

In a medium bowl, combine the cream cheese, cheddar cheese, garlic and spinach. Add salt and pepper to taste. Mix well. Divide the mixture between the prepared mushroom caps.

Place the filled mushroom caps on the grill, cover, and cook until the cheese is melted and the mushroom is cooked through, about 10 minutes. (Alternatively, preheat the oven to 425 degrees, then bake the filled mushroom caps until the cheese is bubbling, about 10 minutes.)

(Adapted from RachelCooks.com)

Lemony Green Bean Pasta Salad

Kayla Heimerman/Northern Illinoia Ag Mag

Pair the grilled portabella mushrooms with spinach and cheese with a lemony green bean pasta salad.

Ingredients 12 ounces fusilli, penne, or other short-cut pasta ½ pound haricots verts (French green beans), cut in half lengthwise 1 tablespoon fresh thyme 5 teaspoons lemon zest, divided ¼ cup chopped walnuts 3 tablespoons champagne or white wine vinegar 2 tablespoons minced shallots 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper 6 tablespoons olive oil 1 ½ cups fresh arugula Grated Parmesan cheese, for topping Directions Cook the pasta according to package directions, adding the green beans to the boiling water during the last 2 minutes of cooking time. Rinse the pasta and green beans with cold water and drain well.

In a large bowl, combine the pasta and green beans, thyme, and 3 teaspoons of lemon zest, and toss gently. Add the walnuts and toss gently again.

In a small bowl, whisk together the vinegar, shallots, garlic, salt, and pepper, as well as the remaining 2 teaspoons of lemon zest. Add the oil in a slow, steady stream, whisking constantly until blended.

Drizzle the dressing over the pasta and green beans. Add the arugula and toss gently to coat. Top with grated Parmesan.

(Adapted from Southern Living) CONTINUED ON 314

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Here are some creative ways to use your fruits and veggies: Try spaghetti with marinated tomatoes and mozzarella (left) and spicy chipotle-honey chicken skewers (right).

4CONTINUED FROM 30

Spaghetti with Marinated Tomatoes and Mozzarella

Ripe red, orange, and yellow tomatoes are marinated in olive oil, vinegar, and fresh herbs, then tossed with warm spaghetti and fresh mozzarella in a simple pasta dish that is perfect for a summer night.

Serves: 4-6 Ingredients 2 pounds assorted tomatoes, roughly chopped or halved (I used 1 pint each red grape tomatoes, red cherry tomatoes, and orange cherry tomatoes) 1 small shallot, minced 3 cloves garlic, crushed ½ cup red wine vinegar 3 tablespoons extra virgin olive oil 1 ½ teaspoons kosher salt ½ teaspoon ground black pepper 1 cup loosely packed fresh basil leaves ¼ cup loosely packed Italian parsley leaves 8 ounces thin spaghetti ½ cup small mozzarella balls or pearls Directions In a large bowl, combine the tomatoes,

shallot, garlic, vinegar, olive oil, salt, and pepper. Let the tomatoes marinate for 1 hour and 45 minutes, tossing occasionally. Stir in the basil and parsley.

Shortly before the tomatoes are done, cook the spaghetti according to package directions; drain well.

Spoon in the marinated tomatoes and desired amount of vinaigrette (a little goes a long way), and top with the mozzarella.

(Adapted from Southern Living)

Spicy Chipotle-Honey Chicken Skewers

Sweet bell peppers and onions and tender chicken are coated in a slightly sweet, but oh-so-spicy chipotle-honey marinade, then grilled for a fun twist on kebabs.

Serves: 4 Ingredients 1 pound chicken breasts, cut into 1-inch pieces ½ teaspoon chili powder 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper 1 green pepper, cut into 1-inch pieces

1 red pepper, cut into 1-inch pieces 1 yellow onion, cut into 1-inch pieces 3-4 chipotle peppers in adobo 2 tablespoons honey 1 tablespoon water Directions Season the chicken with chili powder, garlic powder, salt, and pepper.

Place the seasoned chicken and chopped peppers and onions into a large plastic zipper-top bag.

In a small food processor, combine the chipotle peppers (along with a bit of the sauce from the can), honey, and water, and process until smooth. Pour the sauce over the chicken, peppers, and onions in the bag, place the bag in the refrigerator, and let the chicken, peppers, and onions marinate for at least 2 hours.

Preheat the grill to medium-high.

Thread the chicken, peppers, and onions onto skewers.

Grill the skewers for 12-15 minutes, turning every 3-4 minutes, or until the chicken is cooked through.

(Adapted from BelleOfTheKitchen.com) CONTINUED ON 324

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Photos by Kayla Heimerman/Northern Illinois Ag Mag

Now, here’s a different way to use yellow sweet corn! Try this grilled Mexican corn salad with spicy grilled chicken.

4CONTINUED FROM 31

Grilled Mexican Corn Salad

Sunshine yellow sweet corn is brushed with mayonnaise, then grilled; the charred kernels are cut off the cob and combined with bright and tangy lime juice and feta cheese in a Mexican street-style salad that is a lovely accompaniment to spicy grilled chicken.

Serves: 6-8 Ingredients 8 ears yellow sweet corn, husks removed 4 tablespoons mayonnaise Salt and pepper, to taste ¼ cup freshly squeezed lime juice (from about 2 limes) 2/3 cup crumbled feta cheese 1/3 cup chopped fresh chives Directions Preheat the grill to high. Brush the corn with the mayonnaise. Sprinkle the corn with a bit of salt and pepper.

Grill the corn, covered, for 10-12 minutes, turning occasionally. (The kernels likely will char and even pop.) Let the corn cool enough to handle.

Cut the kernels from the cobs into a large bowl. (The easiest way to do this is to place a small bowl upside down inside the large bowl, then stand the cob on the small bowl and cut the kernels from the cob in a downward direction.)

Stir in the lime juice, feta, and chives.

(Adapted from Southern Living)

Steak with Oregano, Thyme, and Rosemary

Fresh herbs are the star in a rich pan sauce that is drizzled over simply seared steak. The sliced steak is delicious on its own, or great in a sandwich or on top of a salad the next day.

Serves: 6 Ingredients 1 ½- to 2-pound hanger steak (I used a flat iron steak) 1 clove garlic, halved 32 Summer 2016

Steak with oregano, thyme, and rosemary, paired with zucchini ribbon salad.

Salt and pepper, to taste 2 tablespoons olive oil 2 tablespoons butter ½ cup red wine Pinch chopped fresh rosemary Leaves from 1 sprig fresh oregano, chopped Leaves from 2 sprigs fresh thyme, chopped Directions Rub the steak on both sides with the halved garlic clove, then season the steak with salt and pepper.

Heat a cast-iron or heavy-bottomed pan over medium-high heat. Add the oil and butter, then, when the butter has melted and is foaming, place the steak in the pan and fry for 3-5 minutes on each side. Set it aside on a warm plate.

Raise the heat to high, then add the wine and herbs. Cook for 2 minutes, scraping any browned bits off the bottom of the pan.

Cut the steak into slices and pour the sauce over the top.

(Adapted from “The Tucci Table” by Stanley Tucci) CONTINUED ON 344

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4CONTINUED FROM 32

Zucchini Ribbon Salad

Garden-fresh zucchini is simply dressed in lemon juice and olive oil, allowing the texture of the summer squash to shine, but in a unique ribbon presentation.

Serves: 4 Ingredients 3 zucchini Juice of ½ lemon Salt and pepper, to taste ¼ cup extra virgin olive oil Shaved Parmesan, for topping Directions Roughly peel the zucchini, then, with the vegetable peeler, shave the zucchini into long, thin ribbons, until the soggy interior seeds appear. Discard the zucchini “cores” and set the ribbons aside in a large bowl.

In a small bowl, combine the lemon juice, salt, and pepper, then whisk in the olive oil until smooth.

Pour the dressing over the zucchini ribbons and toss to coat. Top with Parmesan. (Note: Serve the salad immediately, as the zucchini ribbons will wilt and lose their texture.)

(Adapted from “The Tucci Table” by Stanley Tucci)

Photos by Kayla Heimerman/ Northern Illinois Ag Mag

Hug some juicy, sweet peaches in a tender, flaky pie crust to make this rustic peach tart.

Then, top it off with some ice cream!

Rustic Peach Tart

Juicy, sweet peaches spiced with vanilla, cinnamon, and ginger are just hugged by a tender, flaky pie crust in this rustic tart that is best served warm topped with fresh whipped cream or vanilla ice cream.

Serves: 8 Ingredients 4 peaches, thinly sliced ¼ cup sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon Dash ground ginger 1 tablespoon flour 1 refrigerated pie crust 1 egg 1 tablespoon water 1 tablespoon turbinado sugar

Directions Line a baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Preheat the oven to 350 degrees.

In a large bowl, combine the peaches, sugar, vanilla, cinnamon, and ginger. Let stand 15 minutes, stirring occasionally.

Unroll the pie crust onto the prepared baking sheet. (It should be about a 12-inch circle, so roll the crust out wider, if necessary.)

Add the flour to the peach mixture, and toss to coat. Dump the macerat-

ed peaches into the center of the pie crust and mound them, leaving about a 3-inch border. Fold the pie crush up and over the peaches, forming pleats with each fold.

In a small bowl, beat the egg and water, then brush the egg wash onto the pie crust. Sprinkle the turbinado sugar over the top.

Bake the tart for 45 minutes, or until the filling is bubbly and the crust is golden. Cool for 20 minutes before serving.

(Adapted from Southern Living)

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Alex T. Paschal/Northern Illinois Ag Mag

The shows will go on

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BY JERMAINE PIGEE For Northern Illinois Ag Mag

I

f you haven’t been directly impacted by the absence of a state budget in Illinois for more than the past year, you’ve no doubt read news stories about those who are.

Social service agencies. Local governments.

School districts. Contractors.

Add county fairs and 4-H kids to that list.

Diminishing state funds have put an even tighter squeeze on county fairs, which already were dealing with increased operating costs and aging physical facilities. nnn While local organizers say the county fairs will go on this year, they say it’s hard to determine how they will look in the future without state funding.

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Madisyon Eikenberry, 5, of Rock Falls pulls the weighted tractor with ease during the pedal pull at the 2015 Whiteside County Fair in Morrison.

4CONTINUED FROM 35 How important is state money to county fairs?

“We used to get roughly $33,000 from the state [to pay premiums], but last year that was all the way down to $9,000,” said Paul Vock, a member of the Whiteside County Fair Board. And that was before the state was in a yearlong budget stalemate.

“At this point, we are holding our own,” said Dan Heusinkveld, also a Whiteside County Fair Board member.

“We will have to see how the fair turns out this year.”

Heusinkveld said the fair has been paying premiums – monetary prizes for winning contest entries – on its own, but said funds are getting pretty low.

The state used to give county fairs funds to rehab and maintain the grounds. Without that money from the

Photos by Philip Marruffo/Northern Illinois Ag Mag

Luke Heffelfinger, 13, of Sterling brushes his show swine Tuesday before the Jr. Swine Show at the 2015 Whiteside County Fair in Morrison.

Upcoming county fairs in the Sauk Valley Lee County 4-H Fair and Jr. Show – July 28-31 at 1196 Franklin Road in Amboy Ogle County Fair – Aug. 3-7 at the fairgrounds on Limekilm Road, just off state Route 64 west of Oregon Carroll County Fair – Aug. 9-13, at 28374 Milledgeville Road in Milledgeville Whiteside County Fair – Aug. 16-20 at 201 W. Winfield St. in Morrison Bureau County Fair – Aug. 24-28, at 811 W. Peru St. in Princeton state, Heusinkveld said, fair organizers are forced to fend for themselves.

“That is a struggle,” he said. “We use that money on buildings, grounds, maintenance and improvements.”

One way to bring in additional money is by slightly increasing ticket prices.

Organizers also plan to bring in bigger acts to draw larger crowds.

“We are OK for this year, but next year, who knows,” Heusinkveld said. “If we have a good fair, good food, good weather and good crowds, we can keep things going. But, that all remains to be seen.”

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County Fair, said the fair is due about $20,000 in overdue reimbursements from the state.

It didn’t receive any funds last year, and Hutchison is not expecting any this year.

“We haven’t had much ground improvement, and we have been mindful of what we have been spending,” Hutchison said. “We will also be doing a 50-50 raffle, which will supplement the funds we are not getting from the state.

We are trying to live within our means, and its a difficult balancing act.”

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4CONTINUED FROM 36 The Carroll County Fair will go on as planned this year, but Hutchison is uncertain about next year’s event. “Right now, we are holding our own because of the generosity of the public and our wonderful volunteers,� she said. “We have also been receiving donations, which has also been a blessing. We have had a lot of help from the community.�

In Ogle County, the fair board is asking residents for donations to pay the premiums paid to project winners – mostly 4-H club members and other youth – but also baking contest winners and the like. “The reason we are doing this is that we have lost all funding from the state, like a lot of others, due to the lack of a budget,� board President Harlan Holm recently said.

In a letter to residents dated March 21, the fair association said it paid $29,001 in premiums last year. Premiums are paid to the top six finishers in each class. “We would like to continue this practice, but without the necessary funding, we cannot,� the letter read.

County fairs are not the only ones who are struggling. Area 4-H fairs are also feeling the crunch.

Janice McCoy, head of the University of Illinois Extension office in Carroll, Lee and Whiteside counties, said the budget impasse also is affecting the Lee

Michael Krabbenhoeft/Northern Illinois Ag Mag

Kassie Kingery of Shannon pulls with a 1953 Farmall Super H tractor during the antique tractor pulls at the 2015 Ogle County Fair near Oregon.

County 4-H Fair. “Because there is no state budget, we have not recovered premium allocations for 4-H,� McCoy recently said. “When students receive a certain rank in their projects, there is a premium assigned to that, which is money.

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“If a young person has many projects, it can add up to anywhere between $50 to $100,� she said. “We are still moving forward with this summer’s 4-H fair, but winners won’t get a payout.�

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CONTINUED FROM 37 Her office, which is owed $7,638 in premiums for the current fiscal year, hasn’t discussed seeking donations, and is concerned only with keeping 4-H afloat, she said.

“Right now, we are more focused on our unit and making sure we have the staff to continue to run the program.”

Steve Wald, director of communications at the University of Illinois Extension, said the budget uncertainty has created a large drain on the entire extension system.

“We are working hard behind the scenes to keep our program going as we enter the second state budget year without funding,” he said. “4-H as a whole is about so much more than fairs in the summer. We put together extension programs, which helps to deliver educational programs based on research from U of I.”

The economic impact of ag fairs In 2015, the University of Illinois released a report detailing the economic impact agricultural fairs have on local communities. Among its findings: • The 2014 county agricultural fair program produced an estimated statewide economic impact of $90 million and supported a total of 1,000 jobs. In other words, if county agricultural fairs were eliminated, the state would see a loss of $90 million in economic activity, as well as a loss of 1,000 jobs.

• In 2014, the Illinois Department of Agriculture appropriated $5.1 million for county fairs. It is estimated the state’s return is 18 times greater than its original investment in 2014.

• During the summer of 2014, it was estimated that $170 million was spent as a result of the county fairs. Of that $170 million, an estimated $90 million in transactions occurred directly within the state economy.

• County fairs in the Northern Zone generated an estimated economic impact of $44 million, an economic impact of $17 million in the Central Zone, and an economic impact of $12 million in the Southern Zone.

• Small fairs generate an average estimated economic impact of $315,000; medium fairs generate $900,000; and large fairs generate $3,000,000.

• Illinois county fairs generated an estimated collective total revenue of $90 million in 2014.

• It was found that county agricultural fairs provide nonmonetary benefits to the local community. They serve as a catalyst for continuing local traditions, increasing unity within communities and families, and providing agriculture education for all ages.

• The primary challenges facing Illinois county fairs include: lack of state and local funding, diminishing appeal to the younger generation, and the challenge of keeping fairs relevant amid trends of declining involvement in agriculture.

How to donate to the Ogle County Fair Tax-deductible donations can be sent to the Ogle County Fair Association, P.O. Box 142, Oregon, IL, 61061.

Individuals or businesses that make larger donations will be recognized by the fair board.

Those who contribute $400 for more will be listed on several signs on the fairgrounds.

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Farm Camp puts kids in touch with life on the farm

BY CHRISTOPHER HEIMERMAN For Northern Illinois Ag Mag

T Rhaena Paver, 4, of Sandwich, holds a rabbit June 22 during a visit to Dan Koster’s hog farm in rural Sterling, part of the Whiteside County Farm Bureau’s award-winning Farm Camp. She’d never been on a farm and isn’t sure whether she’d like to be a farmer someday – but she’s less apt to rule it out. “I want to be everything,” she said.

Michael Krabbenhoeft/Northern Illinois Ag Mag

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“Their hair felt soft, but they felt hard,” said Kellan Newendyke, an 8-year-old who will be in third grade this fall at Montmorency School in Rock Falls.

“That surprised me,” Alex Myers, 7, chimed in. He’ll be in second grade at Dillon Elementary School in Sterling.

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4CONTINUED FROM 39 They’d never touched pigs before visiting Dan Koster’s hog farm June 22 in rural Sterling. They’d barely stepped on a farm, in fact, until taking part in Farm Camp through the Whiteside County Farm Bureau, this particular one based at Woodlawn Arts Academy in Sterling.

In total, the bureau runs five of the camps for kids entering first through fifth grade, and they fill up fast.

How else can you spend a week going on four field trips, learning about life on the farm, and then grilling out Friday to wrap things up?

Last year, the program brought home a County Activities of Excellence award from the American Farm Bureau Federation.

The value isn’t lost on the interns who plan the ag-related activities that follow the field trips. Mikeila Sanders, 18, a recent Prophetstown High School graduate, enjoys gearing the activities to the days’ themes, but much prefers seeing kids’ eyes light up when they visit farms.

“We can do arts and crafts and preach to them all day about what agriculture is,” she said. “Here, they are seeing it, hands-on. They’re talking with the farmers. The farmers are walking them through the day-to-day operations.”

She weighed going into several production areas for her career, but decided she wants to teach. She said

Photos by Michael Krabbenhoeft/Northern Illinois Ag Mag

Amy Springman, principal at Franklin Elementary School in Sterling, quizzes Farm Campers after giving them a tour of of her dad’s farm in rural Sterling. being part of Farm Camp has really driven that home.

“It’s become more apparent to me how uneducated our generations are becoming,” she said. “I want to bring education to them, and want them to know where their food is coming from. Especially with the effect of social media these days, I want them to know what’s truly happening here: We’re not out to hurt them; GMOs are not scary things; that’s what’s going to create our farming generations to come, and it’s the only way it’s going to happen.”

CONTINUED ON 424

Kids look at pigs during their tour of the Koster farm in rural Sterling as a part of the Farm Camp.

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4CONTINUED FROM 40 Throughout the week, the kids got to meet, pet and even hold (in some cases) pigs, bunnies, cows and more. They saw where their feed is blended, how it’s transported, and where they eat it. They saw how they’re milked – the cows, that is.

They got to climb aboard some massive machinery, too.

This is the fourth year the Farm Bureau has run the camp, and the third year it’s enlisted interns to help it hum. In its first year, Woodlawn Arts Academy ran it solo. Since then, camps have been added in Erie, Morrison, Fulton and Prophetstown.

Ideally, the kids get bitten by the farming bug and join farmers’ ranks someday. At the very least, they’re much more educated by week’s end.

“This is basically Ag 101,” said Matt Lillpop, the Whiteside bureau’s executive director. “We’re not trying to hit the kids with a lot of facts.

We’re just trying to show them what agriculture is

Michael Krabbenhoeft/ Northern Illinois Ag Mag

Madelyn Oyen, 7, looks out from the seat of a combine at the Koster farm. throughout Whiteside County. The end goal is that some of these kids are tomorrow’s farmers. Our goal is to make them a well-informed consumer.”

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AG Mag

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