GREELEY COUNTY, KS – When Alicia Allen returned to her family’s farm in western Kansas at age 24, she never expected that a patch of water-holding ground — one her dad had always said “just shouldn’t be farmed” — would turn into a cornerstone of their conservation legacy.
“When I think about the power of playas, it’s really about their ability to recharge the aquifer.”
That water-holding patch is a playa — a shallow, round wetland that fills with rainwater and runoff. Playas are vital for recharging the Ogallala Aquifer and provide essential habitat for wildlife. Even though they may remain dry for extended (Continued on page 3)
(PLAYA Continued from page 1) periods, when filled, they support a rich variety of plants and animals.
“My dad didn’t know what a playa was at first,” Alicia admits, “but he knew that soil was different. It supported wildlife, and it just felt like it needed to be conserved.” That instinct led her father to explore a Wetland Reserve Easement (WRE) through USDA Natural Resources Conservation Service (NRCS) — but enrolling wasn’t straightforward. With half the mineral rights owned by an outside entity, the family spent over a year navigating legal channels before finally securing permission to move forward.
Today, that once-overlooked playa wetland spans about 100 acres including grass buffers, bursting to life with birds and deer after a good rain. “It’s always fun to go there after a storm and just see who shows up,” Alicia says. “It’s like a magnet for wildlife.”
Alicia and her family now have multiple playas enrolled in conservation programs, including a second WRE site added just last year. They’ve also used the Conservation Reserve Program (CRP) Migratory Birds State Acres for Wildlife Enhancement (SAFE practice to protect additional playas. “They dot the landscape out here,” she says. “You just have to know what you’re looking at.”
But their work goes beyond the technical. For Alicia, playas represent a deeper purpose.
“When I think about the power of playas, it’s really about their ability to recharge the aquifer,” she explains. “Water is life out here. And if we want this place to be sustainable — for my daughter, for the next generation — then we have to take care of that.”
That commitment also means managing challenges. “Some of the maintenance practices available through CRP just aren’t great fits for our region,” she notes. “Interseeding is effective, but it’s expensive. Burning’s risky during dry spells. I wish there were more farmer-friendly, land-friendly options.”
Still, she wouldn’t go back. “You get this sense of pride seeing deer come in for water or ducks resting during migration. It just makes your farm really pretty — and it feels like the right thing.”
Alicia hopes more landowners will consider enrolling their playas, even if the process takes time. “With WRE, it’s a bit of a journey,” she says, “but you’ll be glad you did it. It benefits the land, the wildlife, your operation — and the future.”
That long view is what keeps her going. “In 50 or 60 years, I’ll be gone,” she says, “but what we did with this land — that’s what the next generation will remember. It’s a relationship we’re building, not just with the land, but with those who come after us. And I think that’s exactly how it was meant to be.”
Rooted in the Land: Legacy, Stewardship, and the Power of Playas
After Harvest Visit To Farm
Richard Shank
Columnist
Readers have asked what happens on a farm between completion of the wheat harvest and cutting the fall crops of corn, milo, and soybeans. The answer is that one is never caught up on the farm and there remains plenty to do at all times.
On July 23, I traveled back to the farm near New Cambria in Saline County to check things out.
Unlike most hot days in North Central Kansas during July, the ground was damp and wet following 1.7 inches of rain from the preceding three days.
The ears of corn on an 80-acre field south of the homeplace were bulging in the stocks, which must mean we will have a corn crop fall, but it is too early to predict the yield. A crop of lush-looking soybeans surrounds the homeplace as we and our neighbors hope for a couple more rains to seal the deal on the crop.
At the entrance to the Shank farm, the road switches from sand to dirt, which makes one wonder why anyone would drive the path after a heavy dew let alone a substantial rain. No one seems to agree with me on this one. I had no more than parked my pickup when a vehicle drove north of the entrance, creating a track deep enough to bury a cat.
A check of our small garden showed the pumpkin patch is starting to produce bright orange produce suitable for conversion to pumpkin pie, which was a major dessert item during my growing up years. Thanks to modern refrigeration, the pumpkins can be frozen and thawed out for Thanksgiving dinner.
Lunch with an old friend in nearby Bennington seemed like a great noon time break. Census figures list Bennington’s population at 641, and driving down the one block Mainstreet, it looked like a couple dozen pickups were parked by those eating a noon time meal at Westside Ventures, a restaurant/grocery store combination.
Inside a sea of area farmers seemed cheerful for the recent rains, in spite of low grain prices.
Westside Ventures can leave customers with a full stomach, and for those wanting to catch up on the local news, the Minneapolis Messenger is sold here for a meager $2.
Back at the farm, a deputy from the Saline County Sheriff’s office on patrol of our neighborhood, stopped to visit. Those who reside in rural Saline County appreciate Sheriff Roger Soldan’s commitment to areas outside Salina.
Walking past the house where I spent a part of my formative years, was a little nostalgic. To put the house in perspective, the east two-thirds of the house is observing a 125th birthday this year. According to the Saline County Assessor’s office, the original house was built in 1900. Nineteen years later, Dr. Isaac Culp, a retired doctor who owned the place at the time, added an addition, which we call the “West Wing,” being a master bedroom and upper-level room.
Then, in 1920, Dr. Culp added a barn, which remains to this day. The barn sits on the north side of the farmstead and one cannot imagine how much north wind it has endured for more than a century.
When non-tornadic winds struck the farm in 2022, the old barn endured the wrath of a bad storm. On the other hand, three structures less than 20 years old, within feet of the barn, lost roofs.
Driving the highway and byways of Kansas, I often see dilapidated old barns leaning waiting for the next gust of wind to take it down. Occasionally, you can pass a totally restored barn that, perhaps, looks better than it was when new.
Gary Johnson, a neighbor to the west of the Shank farm did a perfect job restoring his barn, which adds beauty to the old neighborhood.
Bill Came, Jr. who farms the Shank spread, was busy mowing the road ditches on the land he farms, a perk appreciated by all landowners.
With more than 60 trees on the farmstead, I have yet to visit the homeplace when there weren’t limbs on the ground, and this day was no exception.
Fifteen years ago, we parked three antique implements on the farmstead. I guess we could call this yard art, but each was a part of early 20th century agriculture. When I saw a Krause one way plow at an estate sale, the asking price of $40 was hard to resist. After all, on the front was emblazoned, “Made
In Hutchinson, Kansas.”
Then, we have an old disk with no wheels underneath it, meaning it was manufactured before 1960.
When Lloyd Craig, Publisher of the Winfield Courier, offered to give his dad’s sulky rake to the farm, my brother-in-law and I drove to Cowley County to pick it up, making a long-term display at the farm.
The next trip to the farm will be allocated to mowing approximately three acres, which make up the farmstead. Whoever invented the zero-turn lawnmower made this job easier and is deserving of kudos.
Lovina Welcomes Granddaughter Sharlene Lovina
Lovina’s Amish Kitchen
Lovina Eitcher,
Old Order Amish
Cook, Wife &
Mother of Eight
I am excited to announce the birth of our fourteenth grandchild. Sharlene Lovina Yoder was born to Susan and Ervin on July 17th at 6:13 p.m. She weighed 7 pounds 11.8 ounces and 20 inches long. She is greeted by two sisters and four brothers. Sharlene evens out the grandsons and granddaughters for Joe and I. I went along to the hospital to attend the birth. Once again I am amazed at the miracle of birth and how God created such uniqueness. Mother and baby are doing as well as can be expected. Little Sharlene has already won this grandma’s heart. She’s a precious bundle of joy and has plenty of attention from her six siblings.
I stayed with Ervin and Susan’s six children this afternoon while they took Sharlene to her first doctor’s visit. I made spaghetti and meatballs before I left to take along for their supper. Susan doesn’t have anyone helping her during the day while Ervin is at work. Kaitlyn and Jennifer are good at helping out. I did some of Susan’s mending and did some cleaning while I was there. I brought the rest of the mending home and also all their dirty laundry. I will wash it here tomorrow. That will help out to not have to worry about getting their clothes washed.
While I was at Ervin and Susan’s house I asked the children a few questions about the new baby and school. I will share what they said.
Kaitlyn Rose, 8- I am so happy I have a baby sister. I will be in third grade. I will be in the same class as my cousin Abigail. I wash dishes and watch brother Jr. and the baby for my mom.
Jennifer Susan, 7- I am 7 years old and I just love my baby sister Sharlene Lovina. I help my mom by washing dishes and sweeping the floors. I help babysit Jr. and Sharlene. I will be in second grade when school starts again.
Isaiah Edward, 7- I like our new baby. I am glad to go back to school. I will be in second grade.
Ryan Isaiah, 5- I am 5 now but I will be 6 on Sunday (July 27th). I love my baby sister Sharlene Lovina. I am excited to go to school. I will be in kindergarten.
Curtis Dale, 5- I like the new baby. I wipe dishes and rinse dishes. I want to go to school. I will be in Kindergarten ALREADY. (He put a lot of emphasis on the “Already”. haha)
I then asked 20-month-old Ervin Jay what he thought of someone replacing him to be the baby. He laughed at me and said, “blah blah blah.” The children laughed and said “Grandma put that in your column too.” Haha! They were a well-behaved bunch and listened well to Grandma. It’s amazing how their two sets of children didn’t even know each other until a little over three years ago.
To readers new to this column, Susan was first married to Mose and they had two children, Jennifer and Ryan. Mose died of injuries due to an automobile accident when he and his driver Dan were on their way to work. They were hit head on by a car crossing the center line. Dan died instantly and Mose lived five days but was never conscious. Ervin had lost his wife three months earlier after a battle with breast cancer. He was left with three children Kaitlyn, Isaiah, and Curtis. Ervin and Susan together have a son Ervin Jay Jr. and now this new bundle of joy. They all have had many adjustments but are a happy blended family. We don’t always know why things happen, but God has a plan for each of us.
We are invited to a wedding on Wednesday and another one on Thursday. It doesn’t look like we will be able to attend either one. Congratulations to Daniel and Marilyn, and Micheal and Christina. May you both have a long happy married life together with God as your guide.
Happy birthday to son Joseph who will be 23 on July 24th and grandson Ryan who will be 6 on July 27th. Some of our family enjoyed a delicious grilled supper at Joseph and Grace in honor of his birthday on Friday night. My sister Verena went with us and spent the night here. Did you know my editors have a Facebook page for me? You can find more pictures and short posts there. It’s Lovina’s Amish Kitchen.
God’s blessings!
ZUCCHINI SALAD
4 medium zucchini
2 green onions
1 green pepper
1 celery rib
2 carrots, thinly sliced
1/3 cup sugar
1/3 cup white vinegar
3 tablespoons olive oil
1/2 teaspoon salt
Slice unpared zucchini in about 1/8 slices. Slice green onions. Seed green peppers and slice thinly. Coarsely chop or thinly slice celery and carrots. Beat together sugar, vinegar, oil and salt until well mixed. Pour over vegetables and gently toss to coat. Cover with plastic wrap and refrigerate for several hours or overnight. When ready to serve, spoon into a glass bowl. The salad will stay fresh in the refrigerator for at least two days.
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.
Lettuce Eat Local: A C of Possibilities
Amanda Miller
Columnist
Lettuce Eat Local
I grew up in a decaf household. It’s not that we never ever had caffeine, but I also can’t really think of any places we would have had it. We didn’t really have coke (meaning all carbonated beverages — I’m from Alabama, remember — but we’ll save that argument for a different day); though we often made iced tea, nice and southern sweet, it was with decaffeinated tea bags. We would have a pot of coffee on weekends, but it was also always decaf.
Incidentally, I was a kid growing up…so caffeine wasn’t high on the list of ideal things for people to give me anyway, but my point still stands.
Caffeine not only keeps my mom awake at night but makes her jittery and shaky at any time of day, which is why it just was mostly not around. She even has to be careful with consuming too much chocolate, a self-restraint that would severely impact my nightly routine of dark chocolate, chocolate protein pudding, and super-chocolately hot cocoa (and yes, I do mean all three). I will never forget the day we convinced her to drink half a mug of regular coffee; I was a hyper teenager then, and distinctly remember the disconcerting feeling that my mom was acting like I normally do.
As I grew older, I found myself in environments where the norm is switched and decaffeinated is the alternative: aka the real world. It didn’t take me long — only about the time it takes to drink one mug — to realize that I was a very caffeine-naive individual myself. That didn’t stop me from drinking coffee at work or college, it just kept me remembering that by nature and nurture I am affected by it.
However, if it’s there, I’ll drink it.
Due to this stance, over the years I have become quite a bit more acclimated to caffeine. I have a thing for beverages, both hot or cold, and typically am working on at least three cups of different liquids at any given point in time. Hydration is important! and sometimes caffeination.
I tell myself I don’t need the caffeine in coffee; that I drink it purely for the flavor. I maintain that that is still true…although I have noticed that the more children I have, the more likely I am to feel the appeal of a cup of coffee.
Truly the sensory experience is the most important factor. There is something unparalleled about a fresh cup of coffee in the morning, preferably hot, strong, and dark. My body craves that distinct bitterness, especially accompanied by such lovely aroma and flavor.
Since I’m not drinking it for the caffeine, I can actually drink too much. It’s just so good, and I’ll want to be drinking something, so it might as well be more coffee, right?
And this is why we always make our coffee half-caf. Brian accidentally made a full-strength pot one Saturday morning (and I do mean full-strength; he likes it “bold,” shall we say), and I couldn’t tell if I should go run a marathon or fall apart on the floor.
Brian drinks his coffee in the barn, so I only make it once or twice a week for myself. I know I’m an adult, and I don’t necessarily have to justify making a pot of coffee, but it always feels like a bit of luxury and I like keeping it that way.
However, we had three one-year-olds this week with the addition of some foster toddler twins for respite, so I didn’t have to work hard to justify coffee. Did I need the caffeine? Maybe not. Did it hurt? Absolutely not.
Creamy Cold Coffee with Cardamom, Cocoa, and Coconut
What started off as a simple iced coffee idea morphed into this drink since I kept coming with C ingredients to add. Fortunately, it still took almost no time to make, and the presence of protein and fat helps temper the caffeine rush as well as give a nutritional energy boost — also not a bad idea. (Ironically, I did make mine with leftover decaf coffee since by the time I got around to making it, it was too late in the afternoon for caffeine, but oh well.) This isn’t a milkshake-y type of blended drink, so if you want it more like that, just blend up the ice instead of pouring it over ice.
Prep tips: I provided ingredient weights, so if you have a scales you can just measure everything directly into your blender container without making measuring tools dirty — or you can just eyeball everything and make it taste the way you want it to.
8 ounces cold leftover strong coffee
6 ounces coconut milk (about half a can)
½ cup/4 ounces cottage cheese
¼ cup/1 ounce cocoa powder
a couple dashes ground cardamom
sweetener of choice, to taste
plenty of ice
Blend all ingredients except ice until smooth, tasting and adjusting to your own preferences. Serve over ice, and enjoy sipping whether your house is clean or not.
