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Lettuce Eat Local: Tomato Juice For The Soul

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Amanda Miller
Columnist
Lettuce Eat Local

 

I don’t think Grandpa ever made me any food.
Not because he was a terribly mean grandparent withholding sustenance from me, but because he didn’t cook…so even if he had made me something, I probably wouldn’t have jumped at the chance to eat it. Grandma didn’t question the prevailing social norms, so as a good Mennonite woman, even though she didn’t love cooking, she did it all. She died almost ten years ago, leaving Grandpa not exactly competent in the kitchen; as the years without her increased, so did the rate of his ketchup consumption.
Yet while Grandpa could not ever have been described as a chef, my memories of that sweet man are exploding with flavors.
He was an incredible teacher, speaker, and theologian, his study overflowing with books and sermon tapes proof to his lifelong love of digging in and learning more; along with almost 63 years of marriage, Grandpa conducted 50 years of revival meetings and over 40 years of college Bible classes. All this intellectual knowledge and ability, however, paired beautifully with his innate love of the natural world. Grandpa was as at home clambering around trimming his apple trees as he was giving an intense Scriptural treatise.
He was born into a farm family almost a century ago, and must have brought that heritage along with him. He didn’t just like working with the soil; he needed it. At his funeral this past weekend, a major theme that emerged from us as Grandpa’s descendants was his strong work ethic — something by default that we got to “enjoy” alongside him, primarily outside in the ample garden and loaded orchard.
He wasn’t afraid to put us grandkids to work, and while we may not have loved every minute, he helped instill in all of us the value and (eventual) appreciation of hard work. Together, we picked up sticks in the orchard, and buckets and buckets of apples; planted, pulled weeds, and harvested in the garden; and then had corn day, applesauce day, peach day, grape day, so forth and so on, forever it seemed in my younger days.
Some of my most cherished memories now are sitting around with Grandpa and Grandma, working up mountains of produce; just talking about it I can almost taste concord grape juice, fresh sweet corn, and crisp sun-warm apples. Grandpa always grew too much of everything, from tomatoes to strawberries, and he was never tight-fisted with the bounty.
I could always count on something homegrown on their table, whether fresh or preserved in some way. Far into his 90s, after Grandma died, we would still amble out to the garden patch to see what he was proudly tending.
I could never get into his butter & radish sandwiches, and I shudder when I think of how he would take chomps of plain spring onion. I am far too laissez-faire with pruning our two apple trees, far and away from Grandpa’s example of his extreme pruning of his 70 apple trees. But I make tomato juice like him, with inordinate amounts of black pepper; I search out other family’s corn days to join in; and concord grapes will always have a distinctly special spot in my heart.
So Grandpa might not have made food in the kitchen, but he did the step before and grew it; he didn’t cook for me, but he certainly fed me and my soul. I’m sure he’s feasting now in heaven, where the sweet corn is even fresher.
Peppery Tomato Juice
Grandpa wasn’t gardening much anymore when he died peacefully last week at age 99 — yet even this summer he had tomatoes growing in a planter on the back porch! While he loved other tomato products like creamy soup and his everlasting ketchup, his real tomato love was garden tomato juice. This is the perfect thing to make with the last bits of the season’s produce, as you can make any size batch you like. Mom said he never followed any kind of recipe, so this is all approximate. We just always called it tomato juice even though it is more of a V8 style mixture of vegetables and black pepper, lots of pepper. If your mouth isn’t burning when you drink it, you didn’t make it right.
Prep tips: don’t attempt to can this if you aren’t familiar with the process, but if you are, skip the chilling, add a tablespoon of vinegar to each quart, and water-bath for 45 minutes.
a couple pounds of tomatoes, chunked
an onion or two, chopped
a bell pepper or two, roughly chopped
a couple celery stalks, chopped
scoop of sugar
salt
more black pepper than you think is appropriate
Combine all ingredients in a large kettle, and simmer until vegetables are fully tender. Let cool a bit, process until smooth in a blender, and adjust seasoning to taste. Serve fully chilled as a beverage, or use in chili or homemade tomato soup.
Lettuce Eat Local is a weekly local foods column by Amanda Miller, who lives in rural Reno County on the family dairy farm with her husband and two small children. She seeks to help build connections through food with her community, the earth, and the God who created it all. Send feedback and recipe ideas to [email protected].

Wheat Scoop: October is National Co-op Month

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Kansas Wheat

Contact: Marsha Boswell, [email protected]

For the audio version, visit kswheat.com.

Whether stopping by for a quick chat and a cup of coffee or picking up fertilizer for planting, local elevators are a hub of activity and advice for farmers, especially during the busy fall season. Each October since the 1930s, the American agriculture industry has shown appreciation for these member-owned, member-controlled businesses during National Co-Op Month.

 

The 2025 theme, “Cooperatives Build a Better World,” highlights how agricultural cooperatives continue to evolve to meet the needs of their farmer member-owners. Just as Kansas farmers adopt new technologies and management practices, agricultural cooperatives invest in infrastructure, leadership programs and services to help their members succeed.

 

“Local farmer-owners of Kansas cooperatives are the backbone of the Wheat State,” said Russell Plaschka, president and CEO of the Kansas Cooperative Council, the organization that has represented the cooperative business model in the Sunflower State since 1944. “When we talk about a circular economy, cooperatives exemplify this through the cooperative principle of concern for community. The majority of the dollars generated from wheat and other commodities typically stay local, supporting local economies and helping sustain our rural communities into the future.”

 

The Kansas Cooperative Council represents cooperatives across all sectors, including agriculture, finance, utilities, housing and more. The organization provides education, advocacy and public outreach to promote the cooperative business model and strengthen the network of member-owned organizations throughout Kansas.

 

Cooperatives play a vital role in Kansas communities, employing more than 5,000 people across 575 locations statewide and serving more than 100,000 members. Kansas is also home to three of the nation’s top 100 agricultural cooperatives, showing the state’s deep roots in collaboration and shared success.

 

By definition, a cooperative works for the mutual benefit of its members, who own and control the business. Nationally, nearly one in three Americans are member-owners of a cooperative of some type, according to the National Council of Farmer Cooperatives. Agricultural cooperatives enable producers to pool resources and expertise to strengthen their operations while returning earnings, known as patronage, to members.

 

In Kansas, cooperatives continue to invest in the grain industry through projects that expand storage capacity, improve efficiency and update facilities. These investments reflect a proud tradition of matching the innovation and dedication of Kansas farmers while keeping dollars in local communities.

 

To learn more about the Kansas Cooperative Council and its members during National Co-Op Month, visit kansasco-op.coop or follow the organization on Facebook.

Original Wealth

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Last week I learned that I’m a pseudonymuncle. What’s that, you say? Well, a pseudonymuncle is defined as “an insignificant person writing under a pseudonym — which means a “fake” name. That fits me to a T because I’m about as insignificant as a person can be and I’ve been writing this column under the “Milo Yield” pseudonym for more than 51 years.

So, in this column I’m taking the liberty as a pseudonymuncle to go off the deep end and discuss “Original Wealth” — as compared to just plain ol’ “Monetary” wealth or “Add-On” wealth — and why agriculture plays an indispensable role in the discussion. So, if I’ve got the leeway to lead this impromptu discussion, insignificantly, then you’ve got the freedom to believe all, none, or just parts of it.

Let’s begin with my definition of “original wealth.” It’s something with intrinsic value that is created, but hasn’t yet entered the realm of economics because it hasn’t been priced. By its very definition, “original wealth” has an origin. That origin is firmly rooted in Our Mother Earth.

Humans had no role in the creation of the most basic free forms of original wealth. They didn’t create the air we breathe. They didn’t create the water we drink. They didn’t create the living, fertile soil. They didn’t create the untold trillions of microbes in the soil, in digestive systems, or the plankton in oceans that work for free for themselves and for mankind every moment in time.

Yet, mankind does bring forth “original wealth” from the Good Earth, predominantly through farming, ranching, mining, drilling, logging and fishing. Everything in the economy — from sewing needles to space needles, from toothpicks to nuclear reactors, from a rasher of bacon to every single computer chip, from the myriad of plastics, to fuels, to a can of green beans — is original wealth that’s originates from Our Good Earth. Everything that happens to original wealth, after it is priced, as it moves through the economy becomes some level of “add-on” or “monetary” wealth.

Benjamin Franklin, one of our nation’s most astute founding fathers understood the role of agriculture in original wealth creation. Here’s his famous quote on the subject: : “There seem to be but three ways for a nation to acquire wealth. The first is by war. This is robbery. The second by commerce, which is generally cheating. The third by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle …”

Extrapolating Franklin’s quote to real life, I can think of no clearer example than a simple ear of corn. A Google search reports that the number of kernels on an ear of corn ranges from 400-800 — so the average is 600. Original wealth is created when a farmer plants a single kernel of corn and five months later at harvest that single kernel yields 600 kernels. Eureka! A 600-fold increase — and every kernel represents original wealth. But, it’s monetary value hasn’t been determined yet. That value is determined by the price that mankind places on it. That is mankind’s biggest failure.

Now’s the time to introduce two other important terms when it comes to a discussion about original wealth. Both, sadly, have fallen out of favor in current day economics and in education. First is the “trade turn.” It is the number of times that a unit of priced original wealth moves through the economy — or trades hands — until it’s influence runs out. The trade turn for agricultural commodities has long been considered as five or higher. (Note: 70% of annual original wealth used is food and fiber.)

The “distribution cycle” no longer is discussed in classrooms nor printed in texts or references. But it still exists and it clearly illustrates how the “trade turn” works — influenced by both production units and price per unit. The “distribution cycle” is pictured. It is the economic mechanism that provides all the “add-on” wealth or “monetary” wealth to our capitalist economy.

The U.S. is in the midst of a bumper food and fiber harvest of original wealth this fall. Sadly, it’s also on the cusp of a re-run of the farm crisis of the 1980s, complete with bankruptcies, auctions, and bank crises.

A bountiful harvest should be a boon. Yet, the media is filled with predictions of gloom and doom about the “burden on prices” of a bountiful harvest. My question: How can you have too much “food original wealth” in a hungry and debt-ridden world? You can’t.

So, now this discussion comes down to policy. In my opinion, the U.S. errs is even having “farm policy,” because farm policy is more correctly monetary policy. National policy should concentrate on “original wealth policy.” In short, U.S. economic policy should laser focus in how best to “monetize” it’s bounty of annually produced “original wealth” brought forth from farming, mining, drilling, logging, and fishing.

Watch that original wealth corn move through the distribution cycle and the trade turn. It’s final “monetary” or “add-on” wealth creation is dependent on both total production and price per unit. As both go up, astounding sums of tens of billions of dollars of “add-on” or “monetary” wealth is created. All that wealth can be more equitably distributed in the economy, but at present it isn’t.

So, why doesn’t the U.S. have a mechanism to properly price “edible and fiber” commodities so that disposable income from every productive acre of Mother Earth is maximized? I see both political parties equally guilty of prioritizing “corporate” capitalism over “people’s” capitalism. The first is a drive to find “cheapest of everything” and ends up accumulating monetary wealth to a relatively few. The second more equitably rewards the actual producers of “original wealth” and distributes the “monetary” wealth from top to bottom of society.

The secret to monetizing “original wealth” is no secret. It’s an intentionally buried historical fact — buried by powerful financial and educational interests. The solution? Simply return to the successful economic policy enacted in the U.S. during the 1940s in the aftermath of WWII. It was called the Steagall Amendment. It worked through a mechanism of a non-recourse loan.

After harvest, an “original wealth” creator (farmer or rancher) was advanced (paid for his production at a rate at par with the rest of the economy) a sum of money by the government — in the form of a non-recourse loan. That advance effectively optimized the disposable income (profit) per acre. That simple action monetized the “original wealth.” The farmer then repaid the loan when he sold his “original wealth” back into the economy. The program had minimal cost to the government. As an additional benefit, any real surplus served as a national food reserve to use when annual production lagged — or as a source for charitable global food aid.

The Steagall amendment, in effect, served as a “cost of living adjustment” for producers of original wealth. It worked to perfection for everyone but powerful financial interests and free global trade advocates. It proved the existence of a “natural law of economics.”

After the amendment got the post-war economy back on its feet and thriving, those special interests — who don’t prosper when Average Joe is living with earned income and doesn’t need to acquire debt — exercised their political influence and the Steagall Amendment went the way of the wooly mammoth and the free traders got their way.

The U.S. economy has been headed for a crash down the debt highway in all the ensuing decades. The nation and Average Joe has been squeezed and has replaced earned income with debt. The evidence is as plain as the $37-trillion of national debt and a record level of credit card and personal debt in the U.S.

In concluding this “original wealth” discussion, it’s interesting that the natural laws of physics, or math are universally accepted, but no one believes there could be a natural law of economics. Why? History shows that properly monetizing original wealth and letting it move through the distribution cycle and the trade turn is both natural and sustainable and creates across-the-board prosperity.

I’ll close with this thought: “The relentless drive for cheapness leads to debt, which leads to poverty, which spreads malnutrition, inability to think, faulty economics and social policy failure. Pursuing a ‘free lunch’ will ruin civilization. Guaranteed!”

By now I may have proved that I’m not only a pseudonymuncle, but possibly a monkey’s uncle, too. Have a good ‘un.

Calico Chili

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I wrapped up my weekend with a fast trip to Kansas City to see all my nieces and nephews, and my great nieces and nephews. The only problem was it was too short. I came home Sunday and fell asleep so fast that I missed getting my column out in time to one of my newspapers! I guess it’s not the end of the world, but it’s the first time in many years of writing that I’ve pulled that one.

As I review my recipe for you I am reminded of something I’d like to share in regard to soups and their different applications. One thing I like to consider when I’m writing soup recipes is whether the dish is going to be used as a main entree or an opener, I think there is a difference. French Onion soup is a good example of this. Most of us likely think of this soup as an opener i.e. soup or salad? The calico chili recipe is basically a white chili with different vegetables implemented. When I wrote the dish it was truly supposed to be ‘chili’, which meant no cheeses in my book of thought. I would absolutely garnish with cheese on top, but as a main entree I would refrain from too much cheese inside the dish.

This past week I had a situation arise in regards to foods that has influenced me greatly in regards to cheese, butter, oils and heavy creams. Yes, they can make a dish quite yummy, but if you fill a meal with too much of these great ingredients it can have repercussions, unless you have a unique digestive system. For the 2nd time in two weeks I ate the same meal from the same restaurant. Both weeks I came home, got very nauseous and felt terrible the rest of the evening. The first week I thought it was just me. The second week I starting taking a closer look at what I was eating and realized how much fat and butter was in the foods. I don’t have a gallbladder to process excessive amounts of fats, which is one reason why it bother me. But, the fact still remains the meal was full of fats.

So what I’m getting to is, if a soup or stew is a main dish, being excessive on fats, butters and sauces can have an adverse affect. The restaurant that made me so icky, is a well-known restaurant here in the Ozarks. My daughter in law told me that her family doesn’t care to eat there. When she initially made

the comment I didn’t ask why? When I told her about this past week and my experience she concurred this was the reason why her family doesn’t like to eat there!

This is a good thing to think about when we are traveling. Monitor the types of foods you are eating and watch the amounts of fat and grease you are consuming. One thing I try to implement is eating anything fried at lunch instead of dinner/supper.

I’ve eaten ‘white chili’ in multitudes of applications, and can actually say that many were overwhelmed with cheese. Don’t think I don’t like cheese, I am a huge fan of all types of cheeses. My culinary opinion is also the following: “If I removed all the cheese in this dish what would it really taste like?’

Then another thing to consider is the additional cost of a recipe using ample amounts of cheese.

Sometimes I think we humans have done it to ourselves. Pause, and consider, how people ate in early times. It was simple, foods were eaten in their natural state without lots of embellishments. In the act to make things improved, better tasting and embellished we have sorta’ become our own worst enemies. I tell friends all the time that my favorite way to eat foods is steamed. I also will roast foods in the oven, but the steaming leaves a higher nutrient value. It’s simpler, something to ponder. Then we go out to eat and wonder why we suffer so! Preaching to the choir, right?

Have a great week enjoying the fall colors that surround us. Simply yours, The Covered Dish

Calico Chili

3 lbs or 5 cups cooked chicken or turkey

2 carrots chopped fine

2 stalks celery, chopped fine

1 large onion, chopped fine

4 tablespoons butter

2 teaspoons cumin

1 teaspoon ground oregano

1 teaspoon white pepper

1 tablespoon chili powder

2 additional tabs of butter

¾ cup white flour

6 cups low sodium stock

1 small can drained green chilies

1 can creamed corn

1 can yellow corn, drained

1 can white hominy, drained

Prepare the chicken in whatever application you choose. Season the meat if you are baking or air-frying, etc.

In a large stockpot place the 4 tablespoons of butter over medium heat. As it melts add the celery, onion and carrot. Sauté until the onion is translucent. Add all spices blending into the veggies, add additional butter until it is melted and then work in the flour, a bit like starting a roux. Add the stock stirring until the soup is smooth. Add chicken, bringing it to a nice boil. Reduce heat adding the chilies, corns and hominy.

This is an extremely thick soup, which could even by served over grits or rice. Embellish with pepper jack cheese or cook’s choice over the top at serving time. Serves 6 to 8 persons.

Don’t let Crabgrass and Dandelions bring you down

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Treating for Dandelions

Well I’m going to call it fall even though we have wacky weather here in Kansas! So with fall months comes fall lawn and garden chores. One of these chores is weed control. Some weeds like crabgrass we apply control in the spring, but because we have a multitude of weed types not all are treated the same. Some need to be tended to in the fall.

 

The best time to control broadleaf weeds such as dandelions, chickweed, and henbit is September and October. Spring herbicide applications are not as effective and do not provide lasting results. To prevent injury to newly seeded or established tall fescue lawns always follow label directions.

 

Use a product such as 2,4-D, Weed-B-Gon, Weed Free Zone, Weed Out, or Trimec. Choose a day that is at least 50 degrees F. These herbicides will work at temperatures below 50 degrees but the weeds are killed at a slower rate. This approach works well because henbit is relatively easy to kill in the fall and many people want to treat for dandelions at that time.