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Chronicles of The Farm Woman: Young Graduate

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Farm woman

Two hundred and forty-nine boys and girls received diplomas at the eight grade commencement Saturday morning.  A group of quiet, alert youngsters, every one well dressed.  Girls all had their hair curled.  The boys wore white shoes.

It was “ad astra per aspera”1 for many of the children and parents in that audience.  In order to be in our seats at 9:15 as the directions stated it meant those in the far corners of the county must leave home at 8 o’clock.  Farmers must allow time for a flat tire or adjustment of the distribu-tor.

Eighth graders like to plan, and they should probably be given more voice in household manage-ment.  One young graduate proposed that a good many things could be done on Friday.  Saturday’s baking was combined with Friday cleaning.  Small brothers and sisters were scrubbed and shampooed.  She work-ed hard and faithfully.  Friday night it seemed that everything was working smoothly.  The first thing Saturday morning a younger brother came down stairs in his best bib and tucker, expecting to slop the pigs and feed the calves in that garb.   He was quickly dispatched back upstairs, mumbling.  The little kids who had no definite outdoor chores sallied forth in the dewy morn.  All that bathing to do over.  It was too much for the sweet girl graduate.  She wept.

Experience, that wonder-ful teacher, has taught her that farmers had best get right out of the wash tub into their best duds.

We overheard a youngster in the audience remark, “Mother, there are lots of babies here.”  There were lots of babies there.  The next crop of rural school children – the hope of America.  It is to rural America that cities must look for leadership.

The speaker of the morning echoed our philosophy when he said that every one hundredth anniversary of the founding of the common school by Horace Mann – the man who dreamed of a literate America.  A wave of humility and gratitude comes when one thinks of the vision and courage of the founder of our common schools.

One of these graduates may not one day be president but it is to be hoped that each will cling to the heritage of freedom of speech and worship, to the right to trial by jury and to the right to private property.  This the birth-right of every American child.                     

Feral fowl

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Steve Gilliland
Steve Gilliland

The past few years, feral pythons set free by people who had possessed them for pets, have

been wreaking havoc in Florida by eating everything that moves, and for many years feral hogs have

caused problems in many states including parts of Kansas. A couple years ago my sister purchased a

house in Florida and she informed me then that feral chickens (yes, you read that right) were becoming

the new scourge in Florida. Now I can understand how feral pythons and feral hogs are a problem. After

all, neither of these are something you can just plink with a pellet gun when you spot them in your

backyard. But when it comes to feral chickens, my country-boy mind is not allowing me to fathom how

on God’s green earth wild chickens were allowed to become a problem!

Now I’ve always been proud of how we Midwestern country folk solve problems, and I think I

may have stumbled onto my part-time retirement career. There is no better chicken thief than a wiley

coyote, and the last I checked, this country has plenty of them too. So this year instead of turning all

my coyotes into fur coats, I’ll keep them alive and develop a stable full of already-trained-4 legged-
chicken-assassins. I know a guy at the edge of town who works out of a dark garage hidden in a plum

thicket behind his house, and he seems to have an unlimited supply of electronic parts. He assures me

he can take an off-the-shelf solar-powered electric fencer, juice it up a little Tim Taylor style, combine

it with a cheap GPS unit and a police tazar, and rig it all to work with a remote. I’ll dart each coyote so

they’re sedated long enough to fit them with a small backpack containing the amped-up fencing unit. At

the same time I’ll install a muzzle-shaped apparatus with prongs sticking out from it that will keep the

coyotes from munching on small children, but still allow it to easily ingest a chicken. Regrettably, that

will also mean they can still inhale small pets like cats, but hey, we don’t want a feral cat problem too!

It’d be sort of like BOGO nuisance control – Buy One (service,) Get One (free!)

Now it’s time to locate those neighborhoods fraught with feral fowl and release a few of your

wired assassins. Early mornings will probably be the best time; the chickens will be up, but no one else

will, and the fewer people that see a coyote wearing a backpack stroll across their lawn, the better.

Now go to the nearest greasy spoon for some scrambled eggs while your covert coyotes ingest a few

feral fowl. After a couple hours it’ll be time to head back into the hood’ and begin gathering your

troops. The GPS unit on the dash of your pickup will show you where each trooper is. Merely drive as

close as possible, hit the tazar button on your remote and the coyote will instantly become a quivering,

shuddering, four-legged bowl of jelly long enough for you to swoop it up and toss it into the cage in the

back of the truck. Repeat this until all the feral fowl cleanup crew is gathered, then head home and go

fishing the rest of the day while the coyotes relax in the shade and process the mornings take. These

guys will also make a dandy rabbit or rat cleanup crew as well. I recently saw a video clip on You Tube

of a coyote running the streets of Chicago where they have reportedly actually been released to help

control a growing rodent problem.

Well there you have it, another case of technology, good ole’ American ingenuity and Midwest

creativity coming together to solve a problem. Contact me now for your franchise starter kits and be

prepared; you never know when a feral-fowl problem might hit us right here in the Midwest. In the

mean time I’ll be cruisin’ the internet to learn how to train a coyote to retrieve. I wouldn’t mind havin’ at

least one on the crew that would bring me a chicken now and then for the table.

Steve can be contacted by email at [email protected]

The Covered Dish: Calico Chili

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First before I mess up again. I will be at The Cook’s Nook, McPherson, Kansas,

Saturday morning October 4th

I put the wrong date in one of my earlier columns. This class is limited to only 20

guests so sign up quickly. We’ll sample new dishes and I’ll include ‘tons’ of great

tips for tail gating and entertaining in general.

Tonight my entire family jumped on board to assist me with an outdoor wedding.

I’ve never seen my fellas’ work so diligently serving folks. They were a godsend!

As much as I love pie I don’t want to make another one for a few days!

I am excited to come back to the Wichita/McPherson area this coming weekend.

Since we were attending a big family event on Saturday night the cooking class at

the Cook’s Nook just fell into place. Nothing beats a road trip in the fall season.

It’s fun to pack a picnic lunch and just hit the road going where the spirit leads.

I always brew a thermos of coffee and stick in an old blanket just in case one of us

takes a nap.

After the first of October I’m going to have a couple of weeks where there’s

no additional cooking events. As much as I enjoy doing classes and bits of

catering it’s hard work. I did take a few hours out this past Tuesday and went

boating on Table Rock Lake. My friends and I enjoyed discovering a parcel of

persimmon trees with a grove of maybe twenty trees. I couldn’t believe that

many persimmon trees in one place. I know you’re wondering what the inside

of the seed was shaped like? It was a spoon, which means lots of snow this

winter. We also spied a blue heron among the rocks spearing a snake for lunch. I

even got a decent picture of the little escapade. A special note on persimmons.

Personally I do not like to eat this little fruit, but I love cooking with the pulp. It

makes great sweet breads and cookies for starters.

My new assistant, Dawn, named my chili dish this week. Last week I told

everyone that I had another ‘take’ on the pork chili. It was well received by family

and friends last weekend so that means I can place it in the column. It is very

hearty and I’ve included lots and I mean lots of different ideas for recipe change

for a 10am tailgating class. There’s a good chance

outs.

Have a beautiful week. Stop and enjoy each other and the bounty

that we take for granted every day. Simply yours, The Covered Dish

www.thecovereddish.com

Calico Chili

3 pounds or 5 cups chopped chicken breast

2 carrots, chopped fine

2 stalks celery, chopped fine

1 large onion, chopped

4 tablespoons butter

2 teaspoons cumin

1 teaspoon ground oregano

1 teaspoon white pepper

1 tablespoon chili powder

2 additional tablespoons butter

3/4 cup white flour

6 cups low sodium chicken stock

1 small can green chilies

1 can creamed corn

1 can yellow corn, drained

1 can white hominy, drained

Using aluminum foil bake the chicken breasts in a foil pouch at 350 degrees until

the juices run clear. The time will vary depending upon whether you are using

thawed chicken or frozen. I sprinkle my favorite seasoning spice on top and seal

up the bag. Place the pouch in a jelly roll pan in case there is a leak.

In a large stockpot place the 4 tablespoons of butter over medium heat. Add

the onion, celery and carrot. Cook until onion is totally translucent. Stir in all

the dry seasonings. Now add the extra 2 tablespoons of butter, stirring to melt.

Sprinkle the white flour over the ingredients to blend. Pour the 6 cups of stock

into the mixture and stir until smooth. Continue heating until the mixture comes

to a good thick boil. Reduce heat and stir in the chopped chicken, green chilies,

creamed corn, regular drained corn and drained hominy.

This is so thick it could practically be served over cooked grits or rice. When

served as a chowder I like to top the dish with shredded pepper jack cheese.

Simple ways to infuse fall flavors

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(Family Features) There’s no time like fall to experiment with new recipes, especially those savory and sweet comfort dishes that highlight the season’s favorite fruit – apples. Delicious when spread over a warm slice of fresh-baked bread, apple butter is also an unexpected but ideal ingredient for creating rich flavors in baked, cooked and grilled dishes that add warmth to any meal.

 

Traditional apple butter is made by simmering apples long and slow in kettles with sugar, apple cider and spices. This classic Pennsylvania Dutch spread is essentially a concentrated, spiced apple sauce and contains no dairy butter. The classic brown color reflects the apples’ sugar caramelizing during the slow cooking process.

 

While apple butter makes an excellent spread, with up to 70 percent fewer calories than peanut butter and traditional dairy butter, it’s also an easy way to instantly introduce fall flavors into your favorite dishes, whether dinner or dessert.

 

Bring the flavors of fall to your table with these simple, homestyle recipes. One blends the spicy notes of apple butter with pork in a simple, comforting crock pot dinner. The other offers a sweet apple-infused twist on traditional pecan rolls – made even easier with Musselman’s Apple Butter – which is made the old-fashioned way for perfect texture and taste. It’s never been easier to whip up comfort cuisine right in your own kitchen.

 

For more recipes featuring apple butter, visit www.musselmans.com.

 

 

shredded apple porkShredded Apple Pork

Servings: 6

 

1          cup Musselman’s Apple Butter

1/4       cup Musselman’s Apple Cider Vinegar

1/4       cup brown sugar

2          tablespoons minced garlic

2          tablespoons whole grain Dijon mustard

1          teaspoon salt

1          teaspoon pepper

2          medium apples, cored and chopped

1          medium onion, chopped

6          boneless pork chops

 

In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.

 

Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.

 

Cook on low for five to six hours covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes uncovered. Serve warm over rice or mashed potatoes.

 

 

pecan rollsPecan Rolls

Servings: 8

 

3          tablespoons butter

1/3       cup brown sugar

1          tablespoon maple syrup

2/3       cup chopped pecans (divided)

1          package (8 ounces) refrigerated crescent sheet

1/2       cup Musselman’s Apple Butter

1/4       cup raisins (optional)

 

Preheat oven to 375°F. Coat 8-inch square baking dish with cooking spray.

 

In small sauce pan over medium heat, combine butter, brown sugar and maple syrup. Stir until melted and pour into baking dish. Sprinkle evenly with 1/3 cup pecans.

 

On cutting board, unroll tube of crescent dough into a rectangle (seal seams and perforations). Spread apple butter evenly over dough surface and sprinkle with additional pecans and optional raisins.

 

Starting on long edge of dough, roll tightly, jelly roll fashion. With serrated knife, cut roll into 16 equal slices. Place each slice cut side down on the glaze in the baking dish.

 

Bake 18 to 20 minutes, or until puffed and golden brown. Remove from oven and immediately invert onto serving platter. Allow to cool five to 10 minutes before serving.

Source: Musselman’s

Strawberry production workshop

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Conway, Arkansas – October 25, 2014
This full-day workshop is intended to deliver information to commercial strawberry growers who have been in production for at least one year, as well as Extension agents and other agriculture professionals who work with the strawberry industry. Topics to be addressed include cultural practices, disease management, and insect management. Register by contacting Jo Salazar at 479-575-2603 or [email protected].

Source: Weekly Harvest Newsletter