In any given day, farmers can go from selecting the genetic traits they want to see in next year’s corn crop to performing a repair on a tractor to assisting in a birth to reprogramming an irrigation sensor—all before noon. Farmers must have a deep understanding of biology, chemistry, mechanics, nutrition, genetics, ecology, accounting, technology,…
At first glance, a Rhubarb Meringue Tart can seem straightforward. There are only a few major components: the tart crust, the rhubarb filling, and the meringue topping. But anyone who has ever worked with pastry or meringue knows that “simple” does not always mean “easy.” Recipes like this rely heavily on technique, timing, and practice….
In many cases, farming is a generational way of life. Farms and farmland can often be traced back through decades of family history, with traditions, practices, and values passed down from one generation to the next. What’s grown, how the work gets done, and even the day-to-day routines are often rooted in the past. That’s…
Potatoes DelMonico is one of those recipes that reminds you good things often take a little extra effort. There are easier ways to make potatoes, certainly. Buttery mashed potatoes or roasted potatoes can come together quickly, while a dish like this asks for a little more time, patience, and attention to detail. And yet, once…
This yogurt recipe can be a little deceptive. On the surface, it seems simple—most of the work happens on its own, without much hands-on effort from the person making it. Many people assume farming works the same way: plant the seed and it sprouts, feed the animal and it grows. But in reality, there’s a…
While canning has gained renewed attention on social media in recent years, the practice itself has been around for centuries. People have been preserving food through canning and similar methods since the 1800s. While we’ve learned a great deal about food safety over time—and modernized the tools and techniques we use today—the core process remains…
Farmers take tremendous pride in the food they raise. After months of dedication, care, and hard work, it’s an honor for them to enjoy the very products they produce at home. Knowing where your food comes from is meaningful, but for these farmers, it’s even more personal. Presenting our first Recipe Roundup: Farm to Fork….
Remember going to potlucks as a child and there would be an entire table of salads… but not a vegetable in sight? These “salads” featured everything from Jello (gelatin) and Cool Whip (non-dairy whipped topping) to fruit, pudding, whipping cream, marshmallows, and more. What a time to be alive! While a “Jello Salad” is now…
A.J. and her husband have a beef finishing operation in central Minnesota. They bring in groups of cattle around 600 pounds and feed them until they reach a finishing weight of 1400-1600 pounds. They get their cattle from the “sale barn”. These are communal places farmers sell their livestock, so the source of the animals…
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