Lettuce Eat Local: Mmm it’s Milk!
Amanda Miller
Columnist
Lettuce Eat Local
“Okay close your eyes, and then take a sip.”
In general, this is the sort of directive you should never obey. I’m certain I tried to feed someone something disgusting in my younger days following a similar tactic, and/or had the same done to me.
I guess depending on your perspective, both sides of that happened last week here in our kitchen, when Brian and I hosted a group of friends for a Milk Bar. What is that, you ask? It could be all sorts of things apparently, from a deli-style grocery in Australia to Christina Tosi’s line of bakery restaurants to a place selling all things dairy and milkshake-y. The latter definition is primarily the one that instigated our event, mixed up in my brain with the idea of a cereal bar restaurant: buffet service of all sorts of cereals, types of milks, and toppings.
Our party featured an array of milk-friendly or milk-adjacent snacks — think baked oatmeal, Lucky Charms, cookies, donut holes, shoo-fly cake, etc, as well as a few spicy things like salsa and buffalo chicken (that needed milk to temper their heat) and a creamy soup.
And we didn’t just have general “milk.” Oh no, we had fifteen. To be clear, some of them were what we like to call mylk, since they aren’t actually milk, but they needed to be included in the array. Our “bar” was even complete with little tiny red Solo cups….
This is where the closed eyes came in: we passed out pens and numbered papers, then stood in a brave/terrified circle while Brian came around and poured a sip of something dairy/non-dairy into our shot glasses. Fortunately we were allowed to open our eyes again once everyone was served, since it’s surprisingly difficult to drink when you can’t see your cup. Look, swirl, sniff, sip, notice — perhaps the Mennonite version of a wine tasting?
In no particular order, Brian served up the options, and we had to guess what they were. Holstein milk, raw whole and skimmed, and pasteurized whole; whole raw Jersey; goat; oat; soy; almond; and coconut. All the cow milks were rated positively, as they should be. I think the goat milk shocked everyone at how little it tasted like a barnyard and how pleasantly creamy it was (fun fact, goat milk is naturally homogenized so it can’t be skimmed). My family had a few goats during my childhood, and I milked one a few times for fun for my cats, but the smell of that billy goat permeates my memories even now.
On the other hand, while I thought all of the alternate mylks were at least okay if not really quite tasty, I was clearly in the minority opinion. I can see how they could be an acquired taste, but they weren’t legitimately bad. Some of the faces and sounds made after a sip, followed by the remainder of their cup either being forced down amidst gagging or tossed down the sink leads me to believe I was in the minority opinion. Kids these days.
Nobody much liked the cereal milk I made with strawberry mini wheats, either, and root beer milk seems to be a polarizing flavor that is either loved or not at all. The blueberry milk was created just for color for a gender reveal of one of the couple’s baby, so while it looked nice (okay fine it was more purple than blue which was uncomfortable), I had all the leftovers to drink myself. The chocolate milk and coffee milk flavors went over a little better, not surprisingly.
All in all, it seemed a very appropriate party to host on a dairy farm, and at least we all know we got our recommended intake of calcium for the day.
Strawberry Mini Wheat Cereal Milk
The title pretty much says it all — but instead of getting just the last dregs of sweet, wheaty milk after eating a bowl of cereal, why not enjoy an entire glass of it? The OG cereal milk is with toasted cornflakes, but of course I didn’t look it up until it was time to make it so I didn’t have any, but it does sound good. Lucky Charms is also a classic, and I know the milk left after Cinnamon Life is delicious.
Prep tips: There’s not much of a recipe so there aren’t many prep tips…but learn from our milk party and choose good dairy
2 heaping cups strawberry shredded wheat cereal
4 cups whole milk
optional: ¼ – ½ cup freeze-dried strawberries
¼ cup sugar
dash salt
Put cereal, milk, and optional strawberries in a pitcher, stir, and refrigerate for at least an hour and up to four, stirring a couple times. Pour through a fine-mesh strainer into a large measuring cup, pressing on the cereal solids to squeeze out all the milk (there will be a lot of mushy wheat left — I ate some, the kids ate some, the chickens ate the rest). Stir in sugar and salt, and serve well-chilled.
Service that shapes the lives of Veterans and their families
By Lori Rankin
Guest writer
Here we are at that time of year again. Not Thanksgiving or Christmas. Veterans Day, November 11th. A date set aside to honor and celebrate all men and women who have served the United States of America in military service. This includes those who have served not only in wartime, but in peacetime. It isn’t a day to only remember the service men and women who aren’t with us any longer. It is a day to thank the living veterans for their service.
I am old enough I can’t remember when I first understood there was a Veterans Day or even that there was a military. I suspect it was when I started school, and we learned about it in class. It was probably during that same time frame I began to understand the people in my life who served our country. Most did not talk about their service. It would be many years before I realized the sacrifices they made. The sacrifices that all veterans make.
The first veteran I knew was my grandpa, Anfred Smith. The quiet, reserved farmer who worked hard for his family and community did not like to talk much about his service. He felt his part in World War II was so minimal and so many more sacrificed more than him, he didn’t like to place himself in their company. He was so very proud of his big brother, Marvin Smith, a Bronze Star recipient, and would talk about him. Marvin was an Army Captain and participated in the Normandy invasion, wounded at Saint-Lo. Like many of his generation, my grandpa chose to put the memories aside and move on with life. Great Uncle Marvin was different than most; while building a life after the war, he also shared his experiences. Perhaps the thing he said that stuck out most to me was when he is quoted by Steve Rabey in Faith Under Fire, “It made me appreciate life itself and made me want to live life more fully.” Both he and my grandpa had completely different experiences during World War II. However, both appreciated life and lived full lives, influencing so many.
Another veteran who was a large influence in my life was my Uncle Don Urban. He married my Aunt Jan after he served in the Vietnam War. He did not talk about Vietnam, in fact, I’m not even sure when I discovered he had served and been there. It wasn’t until shortly before he passed away this year that I learned more about what he did as a radio operator, how he came to have that job, and how he spent his time while being deployed. During his service, he was instrumental in handling communications between soldiers and family members, supporting military radio and voice communications. For a time, he was assigned to a Military Affiliate Radio Station. He seemed to become more open to talking about it as he aged and his life with us was slipping away. I can’t be sure how that time influenced his life. Perhaps his reluctance to talk about it was heavily weighed by how these soldiers were treated when they returned. Perhaps it was the things he knew happened there. Even though they were very different, like my grandpa, he taught me what being strong means, how to help others, and to be passionate about things you like and believe in.
I am grateful to know many others that have served and think of them and their service often. Several of my classmates from high school joined the military after graduation, Delbert Lowe, Mike Rodgers, Debra (Weber) Lee, Jamie Lough, and David Wilcoxson. I have met other veterans over the years, Zach Armitage, Kenny White, Herb Duncan, Lyndell Duncan, Tom Taverner, Pete Tacket, and Don Beckstrom among them. They each served in different branches, different times, different lengths of service, different ways, and in war and in peace. They all have/had a respect for our country that is unwavering. They each faced sacrifices to serve; being away from family, physical and mental health, time.
Remember our veterans and their sacrifice not only on November 11. Continue to show your thanks by displaying the flag, serving in your community, voting, donating or volunteering with veteran organizations. There are so many wonderful organizations that serve veterans and can use our support. I encourage you to research and find one, ask them how you can help. Some local organizations for you to check into: Kansas Honor Flight, Passageways, American Legions, American Legion Riders, Midwest Battle Buddies.
Passageways, Ltd. (316-721-1316, www.passagewaysltd.org) is an organization you may not be as familiar with. They specifically work with our Veterans who find themselves homeless. They help find shelter, whether it is in their own Passageways Living Center or through networking to find local landlords willing to work with these veterans. They help set up households when the veterans are ready to move into their own apartments and houses. They provide food, cleaning and hygiene supplies, household items and furnishings. They help connect veterans with mental health services and employment also. They do not get any financial assistance from government programs. That means our communities, us, make this happen. They have many opportunities available weekly that volunteers can help with, from helping a vet move to picking up donated furniture as well as financial assistance.
There are so many of our veterans that are no longer with us. According to the Department of Veterans Affairs, as of 2024, there are only 66,143 out of over 16 million who served during World War II still living. There are approximately 18 million living veterans. This Veterans Day, think about your friends, family, and neighbors who have served. Speak their name. Reach out to them on this day to show your appreciation. Have a conversation with them. Ask them about their service. Visit with them about what is going on in the military today. Live a life that is worth their sacrifice for protecting our freedoms.
Lovina Attends Local Christmas Bazaar and the Family Readies for Winter
Mother of Eight
The last few days have been rainy. The many, many leaves that have not been picked up are now matted to the wet grass. It will be more of a challenge to use the leaf blower now.
Joe started the coal stove on Saturday. I think it happens every year that as soon as we have the coal stove going, it warms up. The temperature has been in the 60s since. It won’t last long, I’m sure, but for now we have the windows open to let some heat out.
It isn’t many years that we could wait to start the stove until November. We did use the propane lights, and that helped a lot to put some heat in the house. We would like to put in a wall heater for the weeks that it isn’t cold enough to start the coal stove, but we just need a little heat to take the chill out of the house. With it being rainy I had to dry the clothes in the basement, so it was nice to have heat down there for that.
Saturday, Joe and I drove to town with our horse Midnight and the buggy. We had a table at the Christmas bazaar to sell my cookbooks, including the one that came out this year. I also baked 24 loaves of bread on Friday to take along to sell. I felt like I don’t have time to be sitting there all day, but needless to say my work was still all here when I came home!
Lord willing, we plan to be at the Honeyville Christmas Bazaar with my cookbooks on December 7 from 8 a.m. to 3 p.m. The address is 4445 S 900 W, Topeka, IN 46571. It’s a heated building with food vendors and lots of parking. Come join us!
The rest of the family went to help daughter Elizabeth and Tim with framing in walls for bedrooms in their garage and putting in newer windows. With it getting colder they are so eager to get out of their house since the windows need to be shut more often.
Our whole family except Susan and Ervin attended church Sunday in a neighboring church district. We all went in honor of our daughter Verena’s special friend Daniel. He started following instructions in preparation for baptism. The attached garage was filled to capacity with many visitors. The young couple who hosted church have everything handicap accessible since he is paralyzed and is in a wheelchair. With our three children in mobility scooters and sister Emma’s sons also in scooters, plus three more there with wheelchairs, it was a challenge to make enough room for everyone for the service. I guess the saying proved true “There’s always room for one more”! It was so nice to have granddaughters Abigail, Allison, and Andrea take turns to come sit with me awhile. Andrea, 2, fell asleep on me just before church services ended. Denzel (Dustin and Loretta), 2, sat with me for a short time. He loves shaking hands with the ministers, and he also likes to sing. While he was sitting with Grandpa Joe, I had to smile when we were done with a song and Denzel’s little voice was still singing solo.
When my grandchildren all come here they like to play “church.” I have four little church benches and they will sit on there. They put a few chairs facing the benches for the ministers. Curtis (Ervin and Susan), 5, always wants to be the minister. He stands there and preaches! I love sitting back and watching them, and it is just so cute to see them imitate what they see.
So we always need to be good examples for these little innocent children. They are watching us closer than we realize. God bless their little hearts!
Last Tuesday all the girls came here for the day, and we decided to go help my sister Verena. We took brunch and a late lunch in and we cleaned out sister Susan’s closets. Sister Verena had been dreading to do this job alone. The girls folded all Susan’s clothes and put them in totes until Verena figures out what to do with it. Susan passed away in January 2021, and Verena wanted to get this done awhile already. It brought back so many memories of Susan. She was only 44 and still so young. Rest in peace, dear sister. You are still missed!
We also swept and mopped the floors for Verena. The children had fun running down the hill in her yard. Verena was so glad for the help and to have that task done.
Treasure your loved ones. God did not promise how long our stay here on Earth is. May his many blessings be yours!
Caramel Apple Cider
1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water
Bring cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in cider and water, heating just until cider begins to steam. Divide into 4 cups or mugs and top serving with 2 tablespoons of caramel whipped cream topping (recipe follows).
Caramel Whipped Cream Topping
1/2 cup heavy cream
1 tablespoon brown sugar
In a small bowl that has been chilled in the freezer or refrigerator, whip the heavy cream with brown sugar until soft peaks form.
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her three cookbooks, The Cherished Table, The Essential Amish Cookbook, and Amish Family Recipes, are available wherever books are sold. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email [email protected] and your message will be passed on to her to read. She does not personally respond to emails.
Horticulture 2024 Newsletter No. 42
1712 Claflin, 2021 Throckmorton Plant Science Center
Manhattan, KS 66506 (785) 532-6173
Download and Print the Hort Newsletter
(Downloadable version)
HNR Website access: https://hnr.k-state.edu/extension/horticulture-resource-center/horticulture-newsletter/
ANNOUNCEMENTS:
Hort Newsletter Fall-Winter Schedule
For the months of November through February, the Hort Newsletter will switch to monthly distribution. You can expect a summary of the month’s gardening topics the first Monday of each month during this time.
The 74th Annual Kansas Turf & Landscape Conference is December 4 & 5 (Wednesday & Thursday) at the Hilton Garden Inn, Manhattan. The conference is an excellent way to learn about turf and landscape management, visit with old friends, network with new ones, and see all the latest products and supplies from local and national vendors. The conference has been approved for commercial pesticide recertification hours:
1 Core hour
3A – 7 hours
3B – 7hours
GCSAA education points and International Society of Arboriculture CEUs will also be available by attending the conference. For more information, visit:
https://www.kansasturfgrassfoundation.com/
VIDEO OF THE WEEK:
Extend the Life of Garden Tools
Protect your tools with proper maintenance including end of the season clean-up.
GARDEN TO-DO
Check soil temperature at our Weather Data Library. Spring flowering bulbs can be planted as long as the soil temperature stays above 40 degrees F.
VEGETABLES
Cool-Season Vegetable Hardiness
Don’t be fooled by the term “cool-season”. Not all cool-season crops will tolerate the winter in Kansas without protection. Semi-hardy crops such as Chinese cabbage, collard, mustard and radishes, can survive light frosts. However, when temperatures drop into the 20s, they will start to show signs of damage.
Cabbage, broccoli, cauliflower, carrots and other hardy vegetables will survive temperatures into the low 20s before showing damage.
Row covers can be used to protect your cool-season garden. Learn more about season extension from the Kansas Garden Guide.
FLOWERS
Perennial Garden Clean-Up
If you’re feeling the urge to tidy up the perennial garden keep a few things in mind. Ornamental grasses and some herbaceous perennials can be left intact to provide seasonal interest. Dried foliage brings texture and color to the otherwise barren landscape while also insulating the plant crown. Wildlife can benefit from seed heads left to develop on the plant.
If your plants had disease/pest issues during the growing season that plant material should be removed and disposed of to prevent spreading. Dried ornamental grasses near structures can present a fire hazard so removing the above ground growth is recommended in this scenario.
TREES
Fall Color on Trees
Many gardeners are aware leaves are responsible for making food for plants through the process of photosynthesis. Chlorophyll in the leaves captures energy from the sun resulting in their green pigment. Chlorophyll production slows down this time of year because the amount of daylight decreases. With this change in chlorophyll, the green leaf color of trees begins to fade allowing other pigments to be visible.
If tree leaves are turning orange/yellow, that indicates the presence of xanthophylls and carotenes. Tannins produce brown colors and anthocyanins create red/purple colors. These pigments are present year-round but are only noticed when the green from the chlorophyll fades. This is the reason for fall color in trees.
Fall color varies by tree species as well as environmental conditions. Certain oaks and maples put on a brilliant display with a variety of colors, but some species only show one color before leaf drop. The level of pigmentation is different among each species. Fall leaf color can be cut short by frost and freezes, but even the summer weather has a role with the fall display. If you notice the same trees looking different this fall than last, it is likely an environmental factor that is at work.
MISCELLANEOUS
Caring for Plants Indoors
If you moved sensitive plants indoors recently to save them from the sudden temperature drop you may be wondering, now what??? Hopefully you were able to transition your plants to the indoors, but if not, they may go through a period of shock. Symptoms may include: yellowing leaves, dieback and wilt. Some plants won’t survive the shock if it is extreme. Others will recover over time and with proper care. It is expected that plants intended for a tropical location, or just a warmer USDA zone, will not perform their best indoors. Here are some tips for providing the best conditions possible to get them through the winter.
Water and Fertilizer
Whether indoors or out, the amount of light decreases into fall and winter resulting in slower plant growth. This means the fertilizer and water needs will decrease. Only provide water when the soil is dry about one-inch deep. Fertilizer can be applied at ¼ the recommended rate in November and again in February. Plants in smaller containers often require water more frequently but less fertilizer because they have less soil. This varies based on species so do your homework and research individual plant needs.
Temperature
Temperature is another important factor for growing plants indoors. If the temperature drops below 50 degrees F, leaves of more sensitive plants may begin to yellow. Keep this in mind if you adjust the thermostat during times when nobody is home such as vacations.
Humidity
Relative humidity is the amount of moisture in the air. When the humidity is lower, plants release more water from the leaves. Many common indoor plants prefer high relative humidity. To increase the relative humidity, you can create a microclimate by grouping plants closer together. Another option is to place a shallow container below each plant and fill it with water. Elevate the container by placing some gravel in the saucer so the plant isn’t soaking directly in the water. Misting plant leaves is often recommended, but is not a practical strategy to effectively increase humidity.
Light
Indoor plants should receive bright, indirect light either from a window or grow lights. Avoid placing plants too close to windows that are drafty or next to heat vents. Some indicators that your plants are not receiving enough light include:
Elongated internodes (space between leaf/stem unions)
Pale foliage color on new leaves
Dieback of older leaves
QUESTION of the WEEK
Too Many Acorns
My lawn is being littered with acorns and I cannot keep up with gathering them. Is there a way to prevent my tree from dropping so many acorns?
Similar versions of this question come through for various tree species related to the mess they make. Our first point is to pay careful attention to the details of plant growth and fruiting habits during the selection phase of landscaping. Choose trees and place them appropriately in the landscape to avoid these issues.
In theory, there are products that can make acorns abort before they enlarge, but the timing is critical and very difficult to achieve with consistency. The efficacy of these products will also vary from one species to another since the fruiting habit differs. The investment of these types of products is not usually worthwhile.
Rest assured, cleaning up all the acorns in the lawn and landscape is not a required task since squirrels and other animals will usually do the job for you. There are tools available to assist with gathering acorns such as a garden rake and lawn vacuum. The approach each gardener takes will vary.
Contributors:
Cynthia Domenghini, Instructor and Horticulture Extension Specialist
Kansas State University Extension Specialists
Kansas Garden Guide
Division of Horticulture
1712 Claflin, 2021 Throckmorton
Manhattan, KS 66506
(785) 532-6173
For questions or further information, contact your local extension agency.
This newsletter is also available on the World Wide Web at:
http://hnr.k-state.edu/extension/info-center/newsletters/index.html
The web version includes color images that illustrate subjects discussed. To subscribe to this newsletter electronically, send an e-mail message to [email protected] listing your e-mail address in the message.
Brand names appearing in this newsletter are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.
K-State Research and Extension is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision or hearing disability, or a dietary restriction please contact Extension Horticulture at (785) 532-6173.
Cynthia Domenghini, Ph.D.
Instructor; Horticulture Extension Specialist
Department of Horticulture and Natural Resources
Kansas State University
1712 Claflin Rd.
Manhattan, KS 66503
785-340-3013
[email protected]
