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Day 1, Kansas Wheat Harvest Report

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Contact: Marsha Boswell, [email protected]

For audio version, visit kswheat.com.

 

This is day 1 of the Kansas Wheat Harvest Reports, brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council.

 

Harvest moved into southern Kansas about a week ago, but since then it has been slow going. With scattered showers and high humidity, most days the combines can’t get rolling until late-afternoon. There are reports that farmers have gotten into dry fields along the I-135 corridor, as far north as Mitchell County.

 

Officially, the Kansas wheat harvest is only 3 percent complete, well behind 25 percent complete last year and behind 11 percent on average, according to the USDA’s National Agricultural Statistics Service crop progress report for the week ending June 15, 2025. Winter wheat conditions were rated at 21 percent poor to very poor, 30 percent fair and 49 percent good to excellent.

 

Chris Stevens, General Manager of Farmers Coop Grain Association in Conway Springs, reports that harvest began last Monday, June 9, but it has been hit or miss. They’ve only taken in about 10% of the bushels they expect, but should be halfway complete by now. So far, it’s too early and too spotty to tell how test weights are going to average, but they’ve heard yield reports from 26 to 50 bushels per acre, which would be an average crop. He mentioned that some of the later maturing varieties had the advantage this year because of the rains. The area doesn’t have any disease pressure so far this year. Stevens is hoping that forecasted showers dodge them and it gets hot and dry for harvest this weekend.

 

However, the National Weather Service in Wichita is forecasting thunderstorms across the harvest area Tuesday afternoon. Winds up to 80 mph, hail up to tennis ball size and heavy rainfall are all possible.

 

Chris Fryer, Grain Merchandiser with CoMark Equity Alliance LLC in Cheney, says they’ve only taken in about 5% to date, even though harvest started last Tuesday, June 10. They would normally be about a third done by now, but rains have kept harvest from progressing. The quality has been very good so far, and yields are better than last year.

 

The 2025 Harvest Report is brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council. To follow along with harvest updates on social media, use #wheatharvest25. Tag us at @kansaswheat to share your harvest story and photos.

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Written by Marsha Boswell for Kansas Wheat

Ranch Dressing

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It’s been a week of beginnings and endings for me. This week I ended almost 5 years of service with Stone County Ozarks Area Community Action Organization, OACAC, for short. In two weeks I continue forward with a 2-year old non profit, 4 Ozark Seniors, where I’ll be serving as executive director. I’m Excited about the change, and new possibilities as we assist seniors in stone and Taney counties. I’ll start as part-time for now, which suits me perfectly. I need more time for family and self, when the scales start tipping too much it’s time to re-evaluate. I bet some of my readers have found themselves in the same boat. I’d also like to consider expanding my writing during this time.

This week I chose my ranch dressing recipe, for many reasons. I’m taking 2 weeks off for what I call a working vacation. I intend to relax, which I’m doing now, but I have many enjoyable projects ahead of me. First; is getting our freezer prepared with a few ‘culinary shortcuts’. For me this means putting cookie dough in the freezer, casseroles, pre-cooked sausage, meatloaf, you get the picture. Biscuits, oh yes, I’m making biscuits for the freezer too. It’s better than what I call ‘whamp em’ canned biscuits because you can cook only what you need. The main reason for the ranch dressing is for more control over our quality of food consumption. Today ranch dressing has so many multiple uses. We don’t just use it for salad dressings, it’s perfect for veggies, even the not so healthy chip, and of course pizza dipping!

Don’t you love it when you go to a restaurant and you learn what dressings are made in house? I do, it usually means a much better quality. When I was teaching school and had lunchroom duty I would get so frustrated over what they called ranch dressing. They diluted it down to a runny stage, tasteless and un-appealing.

When you pick up the packaged ranch dressing you find many preservatives and additives that food conscious folks don’t like to put into their foods. I grew up in the era where I didn’t have to worry about what kind of foods I was eating. Everything was raised by the family in the gardens, fields or coops. Nothing was added like we do in the current times. We didn’t have to worry about the counter attack coming from all the additional products.

You will find the dressing recipe will make enough for about 3 batches or 2 cups per batch in quantity. Early on I found this was also a great gift to share with others. Use the dressing for your guests and when they head home send a small package of the spices so they can make their own at home. Great way to share the bounty, even if it’s just one and a half tablespoons of dressing spices.

The recipe states the dressing will last 1-2 weeks, once made, in the refrigerator. I

honestly think you could go a bit past that by perhaps another week. Another reason to run this recipe today was because it will help you encourage the kids to eat healthy snacks this summer. Sometimes it takes a bit more enticement to get them hooked on vegetables versus chips. Believe me the fresh vegetables will hold them much longer than a bowl of chips!

Grab some time for self this week, read a book, take a hike, enjoy coffee on the porch. Simply yours, The Covered Dish.

Ranch Dressing

3 teaspoons sugar

1 teaspoon dry mustard

3 teaspoons mixed seasoning spice like Lawry-

2 teaspoons garlic powder

1 teaspoon white pepper

2 tablespoons dry parsley

1 cup of your choice of mayonnaise or salad dressing

1 cup sour cream

½ cup half and half to thin, may use a bit more

Mix all the dry ingredients together and seal into a plastic bag or a small container with a lid. It should yield approximately 5 tablespoons. For each batch you will use only 1 and a half tablespoons.

Assemble the 3 wet ingredients and blend them until smooth. Add 1 and a half tablespoons of seasonings, stirring to blend well. Refrigerate for up to 2 weeks in the refrigerator. If it seems a little too thick add just a little more half and half.

I place my spices in the freezer, with a label of course, so I’m ready to make another batch at the drop of a hat.

If you choose to make your own mixed seasoning spice go for it. I’d recommend some of the following in your mix: dry dill, paprika, onion powders, peppers.

This spice mixture could also be used in various different applications, for example, place the dry ingredients only into a batter for frying meats or vegetables.

American Eagle Day

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On June 20, 1872, the Great Seal of the United States was adopted, sporting the bald eagle at its center, and since then, the bald eagle has served as the living symbol of freedom, courage, strength, spirit, independence and excellence, all the things America stands for. This Friday June 20, 2025 has been proclaimed nationwide as American Eagle Day as a way to celebrate the bald eagle, Americas living symbol of freedom and to bring attention to its dramatic recovery from the brink of extinction. In honor of that, here are some bald eagle facts and trivia.

In the early 1960’s the bald eagle population in the lower 48 states had dropped to less than 500 nesting pairs; considering the size and extent of its range, it was nearly extinct. Today, thanks to conservation efforts there are over 15,000 bald eagle pairs in those same 48 states. I found estimates putting the number of active bald eagle nests in Kansas alone at anywhere from 55 to over 100, and more than 3,000 bald eagles spend time in Kansas each winter. The best time to view bald eagles here in Kansas is from November through February, and the best viewing is near any of our large lakes and reservoirs and anywhere along the rivers.

Bald eagles often build nests 50 feet or more off the ground. Nests are not particularly pretty, resembling a haphazard pile of sticks. The same pair uses the same nest year after year, making them larger each time, and after several years a bald eagle nest can easily be the size of a small room. The largest eagle nest ever recorded was in Florida and measured 9 ½ feet across, was 20 feet high from top-to-bottom and weighed an estimated 4500 pounds. A female bald eagle lays from 1 to 3 pure white eggs once per year in the spring. When I still lived in Ohio there were numerous active eagle nests along Lake Erie, and a game warden friend of mine was in charge of overseeing those nests. He had hours of amazing video of them checking the nests and the chicks in them each spring. They did it by helicopter using 3 people; the pilot, a second person who was lowered from the helicopter down into each nest and a third person as a lookout, constantly watching the sky for the adult eagles to prevent them from flying into the helicopter blades, killing the eagle and crashing the helicopter in the process.

The majority of the bald eagles diet is fish and waterfowl, so when things freeze solid in the winter up north, the eagles migrate south to find open water where they can still fish. Even when our Kansas reservoirs freeze over, the rivers feeding each reservoir still offer open water. I know ice fishermen often leave a few carp or other rough fish on the ice for the eagles. The huge influx of waterfowl through Kansas each winter is also a big draw to eagles. From their vantage point 1,000 or more feet above the ground an eagle’s miraculous eyes can spot prey over a 3 square mile area.

I just happened upon this proclamation of American Eagle Day as I surfed through the Kansas Department of Wildlife, Parks and Tourism website. I’m very disappointed it was not publicized far and wide; if ever we could use a boost of patriotism, it’s now. Our media gives plenty of press to everything wrong in America; why not spend a little press on something like American Eagle Day that might just give us all something good to think about, if even for a day.

Steve can be contacted by email at [email protected].

Sensitive seed company

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Thayne Cozart
Milo Yield

A major seed company wuz having its annual meeting. The company geneticists had their own specialized session. The production folks also had their own specialized session. And, the sales group likewise had s specialized session.

The company’s national sales manager wuz leading that group. He started by saying national seed sales had hit a new record, both in bushels and dollars. He then went through the quarterly and annual sales report. He listed total sales by district.

The final thing on his agenda wuz to award prizes to the best salespersons in the company. He stressed how highly the company valued its sales persons and how it took great efforts to value each one in a personalized, individualized, sensitive manner.

Finally, as he reached the point in the program to dole out the sales awards, the sales manager sadly told the group that the company has recently lost its longest tenured salesman.

Someone in the group asked the sales manager, “What did he have?”

The sales manager said, “Eastern Kansas, western Missouri, southwest Iowa, and southeast Nebraska.”

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A young ranch hand wuz to get married the next Saturday. But all week, working in high humidity riding fence, repairing fence, repairing water gaps, and working newly-arrived cattle, he developed a heck of a saddle sore and its attendant rash.

So, one evening after he finally quit working, he drove to town to see what he might purchase to relieve his irritation before the big weekend. He stopped at a pharmacy and, a bit embarrassed, described his condition and asked the lady pharmacist if she could recommend some powder or salve to give him some relief and healing.

The lady pharmacist immediately said, “I think I have just the product you’re looking for,” and she headed down the aisle. “Walk this way,” she told the ranch hand.

He noticed as she walked ahead of her that she wuz very bowlegged. So, he replied, “I’ve been walking that way all week, ma’am. That’s why I need some powder or salve.”

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A farmer with a teenage son and a teenage daughter wuz running himself ragged trying to provide for them and keep up with all their wants and needs. As a consequence, he found himself working so much that he had very little personal time with them.

That’s why one evening, the pair teamed up on his and complained about their lack of personal time with him.

That’s when he sat them down and matter-of-factly explained, ” If you wish to continue to live in the comfortable, care-free manner to which you’ve become accustomed, then you won’t complain about the hours I work to support you.”

That wuz the last complaint he heard from them.

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Last week, I name-dropped on famous or semi-famous folks that I’d personally encountered during my life.

Well, I forgot one of the most famous and it wuzn’t a person at all. Here’s the deal:

It wuz Three Bars, one of first and most famous Thoroughbred sires to breed to Quarter Horse mares and produce racing Quarter Horses. You might say he broke an “equine racist barrier.”

I wuz privileged to see him at Walter Merrick’s 101 Ranch in Sayre, Okla. I wuz doing a freelance cover story on Mr. Merrick for the Oklahoma Farmer-Stockman. I got to see the AQHA Hall of Fame sire breed one of the last mares he covered. He wuz 28 years old, and arthritic, but he still had fire in his eyes and got his job done.

Three Bars was the sire of 29 AQHA Champions, 4 AQHA Supreme Champions, 317 Racing Register of Merit earners, and his foals earned more than $3 million on the racetrack.

Among his famous offspring were Mr. Bar None, Gay Bar King, Sugar Bars, Lightning Bar, Tonto Bars Gill, St. Bar, Steel Bars, and Bar Money. Others include Triple Chick, Alamitos Bar, Bar Depth, Royal Bar, Josie’s Bar, and Galobar. His grandson Doc Bart became one of the most influential sires of cutting horses.

Three Bars had a blind mare companion during his last years. They had adjoining stalls and stood neck to neck for most of their days.

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I ain’t talked much about my garden or my new shop that’s still not completed. The garden has so far escaped any major weather damage. The radishes, lettuce, and spinach have flourished. The tomatoes, potatoes, and sweet corn are knee high and growing fast. I’m harvesting about a half-pint of peas daily. We’re eating onions, too. The green beans are about to start blooming.

I’m using the shop, but it’s not finished. Still need a little work on the outside, but we’ve barely gotten started on the inside — except about all the materials are on site and ready to use.

I finally got music in the shop, so it’s one-step closer to a man-cave.

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All of us old geezers at our daily gabfest and gossip group are retired. We talk about every subject under the sun and about the events and people in our lives.

It’s commonplace that when one of us gets up to leave the gabfest to go home he tells the group, “Okay, you can start talking about me now.”

Recently, one of our group turned the tables on us. He told us, “I’ve decided it’s a good thing when you all talk about me. That means you’re leaving everyone else alone!”

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One morning this week, I told the group, “I’d better head home to do some morning work now, before I get so tired not doing any work that I won’t have the energy for afternoon work.”

“Huh?” they replied.

My comment is close enuf to words wisdom that it’ll have to suffice for this week.

Have a good ‘un.

Italian Beef Salad

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Warm weather makes me think about fresh greens and unique summer salads.

This easy recipe was written many years ago but I can’t quite tag the year. I do know it was quite an eye opener when I moved to the Ozark Mountains and experienced skirt steak in a more southern setting. Every area has their own version of skirt steak. When I left Northeast Missouri in 1983 it was not a cut I had ever enjoyed. Here in the Ozarks it’s a thin cut of steak, which grills nicely and is a great cut for not only this dish, but also a dinner of fajitas.

This would be a meat selection that could be grilled over the weekend and then refrigerated for 2-3 days, steamed, cut into strips and implemented in the salad or other dishes. Lean, lots of protein and that unique grilled flavor.

When I wrote this beef salad recipe I never gave any thought to adding sliced beets, but when I viewed it again a few years later it came to mind immediately. One step you might consider doing is to soak the fresh red onion in ice water for about 30 minutes before placing it on the salad. This takes a little intensity from the powerful onion, be sure and pat dry before placing on the salad.

I wrote a creamy Italian dressing for this presentation, but you can certainly go back and use pre-made, if you desire. I’m not a fan of vinegar and oil recipes because they tend to sail right through the greens and sit in the bottom. Thus; the reason for my choice of a creamy Italian. Remember, you can add a tablespoon of heavy cream, salad dressing or sour cream to a dressing to make it creamier and a bit ‘tighter’.

I’m getting ready to take a couple weeks off, until the first of July. I am already making plans for baking and food prepping. It’s time to freeze salmon patties, a few hamburgers, frozen biscuits and pizza crusts. I also need to get a few bags of chocolate chip cookie dough for those unexpected times. One thing I’m getting ready to prepare are a few quiche’s for the freezer, another easy dish for breakfast, lunch or dinner. Add a serving of fresh vegetables or greens, a few muffins and poof, great meal.

In case you cannot tell, my idea for a home vacation is a bit different than many. I plan to cook, preserve and bake! In fact, I have a day of quiche making and blueberry jamming already scheduled with a friend. Now we have to pick the flavors!

Have a remarkable week, Simply yours, The Covered Dish.

 

Italian Beef Salad

Artichokes, drained

Red Onion rings

Grape tomatoes

Black Olives

Italian cheeses of choice, mozzarella, Roquefort, Asiago, feta or bleu, Italian blends

Skirt Steak, grilled, rested, and thinly sliced

Italian lettuce blend

Fresh basil or arugula to taste

Grill the steak and allow to cool slightly before slicing into thin strips for the top of the salad. Prepare the greens and layer the rest of the ingredients in an eye pleasing fashion; add the choice of cheese just before the skirt steak is placed on top. This salad is a wonderful one-dish meal for a warm summer night. Certainly different cuts of beef may be implemented.

Creamy Italian Dressing

¾ cup mayonnaise

1 tablespoon white vinegar

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon cold water

1 teaspoon Worcestershire sauce

2 teaspoons sugar

1-2 cloves minced garlic

½ teaspoon minced dry sweet basil

Mix all ingredients with a whisk and chill before serving. Yields approximately one cup.