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Progress MAIN STREET MATTERS – RURAL LIFE

April 3, 2016

The Hutchinson News


The Hutchinson News

April 3, 2016 Page 11

LIFE ON THE FARM

Sandra J. Milburn/The Hutchinson News

Emily Smith pushes down a T-post into the ground around wheat pasture March 4 as she and her father Jeff Smith, left, and sister, Amber Smith, right, build electric fence.

Courtesy photo

Kinley Siemens works with her 4-H calf at her home near Buhler in 2015.

Lindsey Bauman/The Hutchinson News

Above: Scott Stroberg is silhouetted against ripe wheat as he helps harvest a field June 22, 2013, on the northwest side of Hutchinson.

Sandra J. Milburn/The Hutchinson News

Right: Sisters Emily, left, and Amber wait for directions from their father, Jeff Smith, as they build electric fence March 4 near their farm near Windom.

Sandra J. Milburn/The Hutchinson News

Brandon Siemens unloads ground up hay feed to approaching cows and calves in a field Feb. 16 northeast of Buhler. Amy Siemens follows her husband, Brandon Siemens, who is in the tractor, after feeding their cow/calf herd Feb. 16 near their farm. Sandra J. Milburn/ The Hutchinson News

A combine driven by David Stroberg is visible from the cab of a combine driven by his son, Scott Stroberg, as they continue harvesting a wheat field June 22, 2013, on the northwest side of Hutchinson. Lindsey Bauman/ The Hutchinson News


The Hutchinson News

April 3, 2016 Page 21

Rice County

Menu: Everything is made fresh to order, said Deena Smith. That includes the sweetcream pancakes, which some order for dessert. “I have people say they are better than Grandma’s,” she said. There are many traditional breakfast items on the menu, including pancakes, eggs, omelets and French toast. Or choose a hearty creation. There is the scrambled burrito – a large flour shell filled with ground beef, sausage, cob-smoked ham or bacon, scrambled eggs, cheddar cheese, breakfast taters and jalapenos. Or try the belly buster – one cooked-to-order egg, a half order of breakfast taters, a choice of bacon, ham or a sausage patty, plus a biscuit or toast. Signature dish: “What makes us special is the cob-smoked bacon and cob-smoked ham,” said Deena. “They have a unique flavor.” It’s popular with customers, she said, adding that her great-grandmother said with a laugh that it was the way they used to smoke food. Facebook: http://hutch.news/scrambled

LITTLE RIVER

Population 550

Sandra J. Milburn/The Hutchinson News

Oliver’s Beef and Brew at 245 Main St. in Little River is busy during the lunch hour on Jan. 12. On Saturday nights, the restaurant features Garden of Eden steaks, with the first Saturday of the month being prime rib night. Oliver’s Address: 245 Main St. Hours: 6 a.m. to 10 p.m. Tuesday through Thursday; 6 a.m. to midnight on Fridays and Saturdays; 11:30 a.m. to 2 p.m. on Sundays Menu: Oliver’s has a variety of burgers, including the JuJu – a half-pounder with grilled onions, barbecue sauce, bacon and American cheese. There are also a variety of baskets, including one Shad Byard talks about how Oliver’s Beef and Brew was opened on featuring calf fries. Main Street in Little River. Signature dish: The bar and grill has a variety of steaks, including a slow-cooked prime rib dinner on select Saturdays. Oliver’s is also known for its sweet-potato fries, which feature a special dipping sauce.

STERLING

Population 2,300 TNT Dairyland Address: 452 S. Broadway Ave. Hours: 11 a.m. to 8 p.m. Monday through Saturday Menu: Ice cream is one of the main attractions, but the restaurant serves an assortment of other foods, including hamburgers, chicken sandwiches and steak fingers. Also, it has a variety of fried appetizers – mozzarella sticks, fried okra, fried ravioli, onion rings and fried pickles. Also, it advertises “broasted” foods, including broasted chicken. Signature dish: Ice cream is popular. There are a variety of sundaes, including, marshmallow, blueberry, pineapple and butterscotch; cones, traditional and candy-bar shakes, slushies, floats and banana splits.

Reno County continued YODER

LYONS

Population 3,730 Henry’s Address: 700 N. Grand Ave. Hours: 11 a.m. to 2 p.m. and 5 to 8 pm. Monday through Thursday; 11 a.m. to 2 p.m. and 5 to 9 p.m. Friday; and 5 to 9 p.m. Saturday. A Sunday brunch buffet is from 11 a.m. to 2 p.m.. Details: Craig and Cassie Taylor operate Henry’s. The town didn’t have a steakhouse like this in town, so the couple decided to open it in July 2015. Menu: Choice Angus Beef, which includes burgers and steaks, along with slow-smoked barbecue. Or, as Craig calls it, “American comfort food with a twist.” He also grills meatloaf on his smokers, which is popular. Also, he serves up a hot beef sanddwich and chicken fried steak. Signature dish: That includes the hot beef sandwich and grilled meatloaf, along with several of the restaurant’s specialty burgers. Facebook: http://hutch.news/henrys

Mark Teter, owner of Yoder’s The Second Table, makes the pizzas from scratch.

File photos

The Second Table Address: 9804 S. Main St. – downtown Yoder Hours: 10 a.m. to 2 p.m. and 5 to 8 p.m. Monday through Friday; Saturdays 8 to 8 p.m. Menu: Operated by Mark Teter and his family, there are a variety of sandwiches, salads and, of course, pizza. Later this year, they will have more baked goods, including cinnamon rolls, pies and homemade candies. Specials: The restaurant A Greek pizza from The Second Table. has a different special each day, including bierocks, which are popular. Other notes: In the summer, an Amish gentleman gives carriage rides on Saturdays for a tip – from May to early fall. Signature dish: Pizza was supposed to be the signature dish, but the chocolate chip cookies reportedly are the best seller.

ALSO ON THE MENU

Sandra J. Milburn/ The Hutchinson News

Above: Cinnamon rolls are displayed in a case at Carriage Crossing Restuarant and Bakery in Yoder.

Lindsey Bauman/ The Hutchinson News

Photos courtesy of Scrambled Sam’s

Scrambled Sam’s Hours: 6 a.m. to 1 p.m. Tuesday through Sunday Details: Sam and Deena Smith opened this breakfast and brunch restaurant in July 2015.

Left: A bowl of goulash and a piece of chocolate cake are served to customers during lunch Feb. 22 at Partridge Cafe.


Progress 3 2016  
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