Wednesday, January 28, 2026
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Chronicles of The Farm Woman: Relief

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Farm woman

 Most of the readers of this column are probably aware that the writer recently made a brief sashay in politics.  As this is written ballots over the state are being counted and in a few hours the suspense will be over, the victor will be applauded.

It was a varied and interesting experience to sit in the state headquarters and assist in a statewide campaign.  To sleep until  7 or 7:30 o’clock in the morning.  To eat three meals each day without having one thing to do with their preparation, never have to wash a dish, although every day the help wanted columns in the daily papers advertised for dishwashers and waitresses.  To have a hot bath every day.   Never once did I make my bed.

For the first time in my life I had a secretary and dictated letters.  She was a kindly, patient person and usually put in commas and periods where they were needed. She kept a dictionary at her elbow and we both used it frequently.

On the other hand I saw the sun rise only once while I was away.  That was one morning when it was necessary to catch an early morning train.  One could tell that the sun was shining by the reflection on the buildings across the street.  Not until midday could it be seen in the little slice of sky visible from Kansas Avenue.  Only once were my feet set upon the ground.  That was when friends took me to the country for dinner.

I was never more chilled than when the first cold spell of the season come along and the hotel furnace was not in working order.  Repairs had been ordered for weeks.  When they came there was no plumber to put them in place.  Everyone shivered and went to bed to keep warm. The first cold snap may arrive before the farm heating stove is set up and the stove pipe in place  Yet one can always send the children to gather a few chips from the wood yard or a basket of cobs from the pigpen and start the kitchen range.  If the oven door is opened all the family can gather round and get warm.  One doesn’t do that in a steam heated hotel room.

Every eating place which we patronized has curtailed its services in the past six weeks.  This was due to the inability to get help.  Food prices are higher than in small towns and of only mediocre quality.  On one day not a needle could be purchased in Topeka.  All stores have green and hence inefficient help.  Customers are learning to buy what is on hand even though it may not be exactly what they want.  Everyone seemed to have money in his or her pockets. However, one could observe the strained look on the face of more than one mother when the first of the month came and she was trying to stretch a pre-war salary check over bills incurred at War-time prices.

If any of you on the farm feel that town folk get all the breaks, I beg you to thank the kind Providence that you can see the sun rise and set, pictures every day that no artist can reproduce.  You can tread the good earth and gather fresh warm eggs from the nests in the chicken house.  You can bake nut-like home made bread which has  a certain something no bakers’ products possess.  By your own labors you can produce at least half of the family living.  And above all you can breathe the fresh pure air that blows over these Kansas prairies.

 

What’s In Your Kit?

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lee pitts

Livestock publications this time of year often run articles on Spring calving. These articles always start with instructions to make sure your fences are tight, you are well rested, and that you are on good terms with a veterinarian so that when you call the vet at 2:00 AM with a calving issue he or she is going to pop right out of bed and drive 60 miles in a blizzard to your place to deliver a calf. Ha ha ha. Like that’s gonna happen.

The experts suggest writing a schedule so that everyone knows what time they will be on call. For example, the schedule I always taped to our refrigerator door said that from 8:00 AM to 6:00 PM I was responsible. From 6:00 PM until 8:00 AM it was my wife’s turn to be on call. I considered this a fair division of labor because, as we all know, most heifers calve at night when it is most inconvenient and women are more rested and handle stress better than men. They are also much better at motherhood and all it entails, so it is only smart and fair that they be on call when a 600 pound heifer tries to give birth to a calf the size of a hay bale. A BIG bale.

The authors of these articles suggest you have a calving kit ready. Not surprisingly, the contents of my calving kit are much more practical than the ones suggested by professors who write such columns. The Docs say you should have a box of plastic sleeves handy in case the calf is upside down or breech. But we all know how easy the sleeves break. Instead I suggest that you take a clean finger and gently poke the heifer or cow in the eyeball and as if by magic her calf will automatically right itself. Or not.

Another thing they suggest is to have the proper lubricant on hand. I agree wholeheartedly and although yours may differ, I always preferred a good shot of Crown Royal as my lubricant. You’ll probably need a flashlight by your wife’s bedside so that she won’t turn on the overhead light and wake you up unnecessarily. Better yet, buy an old camper shell, teepee or cheap RV for the wife to stay in during the night so that she won’t wake you up every two hours and ruin your beauty sleep. Do you know what a shock it gives the system when the wife comes back to bed with frozen feet and “accidentally” jabs them into your warm, cozy body?

Lest you think I’m a heartless creep, I always showed my sensitive side by leaving an alarm clock, an energy bar and a pile of the Sudoku puzzles my wife likes to work so that she had something to do while she was waiting for a stubborn calf to enter the birth canal.

Women, you are going to need appropriate clothing including heavy jacket, vest, sweater, long underwear and hoody sweatshirt, although the price of the hoody might be cost prohibitive. But ladies, please do try to look as attractive as possible for you surely don’t want the first thing a calf sees in this world to be a scary figure in an old, muddy and moldy Carhartt jacket and a pair of sweatpants, do you? That could emotionally scar a calf for life.

Now for you men… you are going to need a gun in your calving kit. Not to put an animal down mind you, but to go hunting if things are a little slow on your shift.

Rounding out the contents of your calving kit you’ll need two logging chains and a tractor, a large supply of clean rags which can be found in the dirty clothes hamper, and some antibiotics. These aren’t for the cattle but for the wife in case she feels a little off. You DO NOT want her getting sick to the point where you have to switch shifts.

So good luck and remember Lee’s rules on calving: the smallest heifers will have the biggest calves, the meanest most ornery cows will always require the most assistance, and the one time you sleep through your shift will be when all the problems occur.

wwwLeePittsbooks.com

Agriculture drives Kansas economy; county-level agriculture impact data now available

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CHRIS NEAL / THE CAPTIAL-JOURNAL
CHRIS NEAL / THE CAPTIAL-JOURNAL

MANHATTAN, Kan. – The Kansas Department of Agriculture (KDA) has released an interactive map depicting the economic impact of agriculture in each of the 105 counties in Kansas.

“Kansas agriculture contributes to 37 percent of our economy. Each county in our state plays a key role in making that economic percentage as significant as it is,” said Secretary Jackie McClaskey. “Breaking down statistics county-by-county provides a bird’s eye view of our state’s most prominent industry.”

The map, located on the KDA website, can be used to find agricultural economic facts for each county in the state of Kansas. By interacting with the map and selecting a county, users can see detailed agriculture statistics including farm numbers, crop production and leading agricultural sectors.  Data for these facts are pulled directly from National Agriculture Statistics Service’s (NASS) Farm Facts. The economic impact data is sourced from IMPLAN.

To find the map, visit: http://agriculture.ks.gov/countystatistics.

For those who are interested in sharing their county’s agriculture production via social media, infographics containing county facts can be found at: https://www.flickr.com/photos/kansasagriculture/with/15468342964/. Each graphic gives statistics, unique to the county selected. KDA encourages sharing these facts to provide more agriculture knowledge across the state.

The Kansas Department of Agriculture is committed to providing an environment that enhances and encourages economic growth of the agriculture industry and the Kansas economy.

For more information on Kansas agriculture, please visit: http://agriculture.ks.gov/about-ksda

The Covered Dish: Smoked Turkey Salad with warm bacon dressing

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This has become one of my favorite salads to prepare as a main entrée for my

family.  You will note in the directions that I smoke my own turkey breast for this

recipe.  Of course you can use your personal style of ‘smoker’ for the same

outcome.  I have used my ‘dry’ Cameron Smoker to achieve this delicious salad.

These can run anywhere for $45. – $65. depending upon where you purchase, I

use mine all the time.  Some of you will remember me talking about all the cheese

I was smoking during the holidays.  Once again smoking is a chance to enhance

the outcome of a dish without the extra sodium or spices.

The wonderful thing about smoking a turkey breast is to be sure and do a large

one.  I use what I need for the salads and then I vacuum seal portions for use in

other recipes.  In example a smoked turkey and wild rice soup or a smoked

chicken or turkey stew, etc.

As an example today let me refer to a salsa my son, Phillip, can eat by the

buckets:  ‘Daddy Jack’s Salsa’.  (I usually get this in Kansas specialty shops, as it’s a

Kansas made product.)  This morning we were having scrambled eggs and Phillip

got out this salsa.  As I was eating I said:  ‘Wow, there’s a subtle undertone of

smoke flavoring in this, and I mean subtle.’  As Phillip read the label the only

ingredient that was smoked was the jalapenos.  How come I never noticed this

before?  I don’t eat Phillip’s salsa, I eat my homemade salsa!   He enjoys this label

because it does not have any ‘chunks’, it’s almost smooth.

Another example would be making homemade pimento cheese, (yum).  At one

time I thought I would make an entire recipe ‘smoked’.  Now I think I would only

smoke the pimentos and/or jalapenos.  Giving a more subtle approach and

pleasing more palates at the same time.

The same approach continues for me with other smoked meats.  I enjoy smoking

country style ribs or brisket to put into my baked beans.  I smoke, process and

freeze the meat and then it’s at my fingertips.

This weekend I’ll be back at the Cook’s Nook in McPherson, Kansas for a class on

the 7th of February.  I am pleased to say the first class is sold out and we have

added a second class at 1pm.  I’m really excited about the dishes in this session

and getting everyone’s reaction to the new recipes.  I will share two of my new

recipes in the weeks ahead.  My husband, Ervin, is going to be my assistant this

time.  (Hm..That should be interesting…)

In the last couple of weeks I’ve had a couple of speaking engagements in my area.

It was fun doing a New Year’s talk on versatility and then implementing it into a

recipe in the kitchen.   One of my favorite things to do is motivational speaking;

besides ‘cooking’ that is.  Of course we can’t motivate anyone but I can share

‘vehicles’ that have worked for me.  I often ask myself:  ‘How did a little fat girl

like me get where I am today?’  That’s a speech/presentation within itself!

If your organization or club is looking for a guest speaker keep me in mind.  As

long as I work at Silver Dollar City these events must be at least 150 miles away

from Branson.

The new cookbook gets most of my attention this week along with preparations

for my trip to McPherson.  I’m sure I’ll also do more work in the closets at the

Uhrig household.   Take a breath this week and do something special for

yourselves.  Make your reservations for Valentine’s Day or plan that special

dinner.  Don’t wait on the guys to do it, just promise me you’ll do ‘something’

special for yourselves!  See you next week, Simply Yours, The Covered Dish.

www.thecovereddish.com

Smoked Turkey Salad with bacon dressing

Strawberries, halved or sliced

Grapes, halved or sliced

English Walnuts, toasted

Tender Greens or Spinach

Smoked Turkey Breast, sliced

Feta or Asiago Cheese, optional

Dressing

6 slices bacon, sliced thin and cooked

6 green onions, (if desired)

1/4 cup sugar, plus 2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 cup cider vinegar plus 1 tablespoon vinegar

This dressing should do 4-5 side salads.  For only 2 cut recipe in half.

The amount of strawberries, grapes, walnuts, cheese, onion and greens totally

depends upon how many people you are planning to serve.  Purchase according

to your dinner numbers.

The smoked turkey in this dish is a whole turkey breast smoked on a ‘dry’

Cameron Smoker.  Usually I like a strong smoked flavor so I’ll prepare the turkey

using hickory or oak.  For those desiring a more subtle taste reach for fruit, nut or

alder chips.  The dry smokers use a ‘chip’ that looks like sawdust.  The resin has

been removed making it safe to use with your food products.  The weight of the

turkey breast will guide you in how long to cook.  Keep in mind that in smoking

the flavor develops at the very beginning.  If I’m doing a whole turkey I will often

finish the cooking process in the oven so the brown meat looks like it’s fully

cooked.   Consult your Cameron smoker handbook for full smoking instructions.  It

is also easy to find directions on line.

For the dressing sauté the bacon until cooked, keep heat medium to low.  Stir in

the sugar so that it dissolves in the warm grease.  Add seasonings and vinegar

mixing all ingredients, bring to a boil, stirring constantly.   Allow mixture to cool

slightly so it’s not ‘boiling’ when you pour it over the salad.

How to toast nutmeats:  My routine habit is to always toast more than I need.

Toasting enhances the flavor of the nuts.  Because several things are usually

happening at once in my kitchen I bake my walnuts at 300 degrees.  Place them in

the oven on parchment paper and toast.  If you’re doing enough for this salad

then approximately 15 minutes should work.  If you’re doing 1-2 pounds the time

would be more like 30 minutes.  Sure, you can toast them at 350 degrees.  I just

don’t like the chance of them overbrowning at this temperature!

Warm Up This Winter with Easy Mug Desserts

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(Family Features) Need a little warming up after a day out in the cold and snow? The McCormick Kitchens are sharing “hug in a mug”-themed desserts perfect for coming together after a day outside in a winter wonderland. Completely customizable, these treats are a delicious way for the whole family to stay warm this winter.

 

This Fudgy Raspberry Mug Brownie for two is made in the microwave in less than 10 minutes and topped with whipped cream and raspberries. To enjoy cool mint flavor instead, use peppermint and vanilla extracts in place of raspberry.

 

For more mug dessert recipes – from candy bar blondies to hot chocolate – visit www.McCormick.com and check out McCormick Spice on Facebook and Pinterest.

 

 

Fudgy Raspberry Mug BrownieFudgy Raspberry Mug Brownie
Servings: 2

 

3          tablespoons miniature chocolate chips

1          tablespoon butter

2          tablespoons packed brown sugar

2          tablespoons flour

1          egg yolk

1          teaspoon milk

3/4       teaspoon McCormick Raspberry Extract

 

Microwave chocolate chips and butter in microwavable coffee mug on high 30 seconds or until melted. Stir. Add remaining ingredients; mix well.

 

Microwave on high 45 seconds to 1 minute or until center looks almost set. Let stand 5 minutes before serving.

 

Note: For a Fudgy Peppermint Mug Brownie, replace Raspberry Extract with 1 teaspoon McCormick Pure Vanilla Extract and 1/4 teaspoon McCormick Pure Peppermint Extract.

 

Caution: Mug may be hot. Use pot holders when removing from microwave.

Source: McCormick & Company, Inc.