Monthly Archives: November 2013

Do You Have Your Turkey Recipe Yet?

Thanksgiving is coming up and it’s time to do some last minute shopping and pick up groceries to prepare the menu items. This time of year many like to enjoy a turkey the way the Pilgrims and Native Americans enjoyed it. Today however there are a variety of ways to prepare this heavenly feast. Here is just one way to enjoy your Thanksgiving bird.

Orange and Maple Glazed Turkey

Prep Time: 20 Minutes

Cook Time: 3 Hours 10 Minutes

Ready In: 3 Hours 40 Minutes

Servings: 25

Ingredients:

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup butter, softened

3 tablespoons chopped fresh thyme

3 tablespoons chopped fresh sage

1 (20 pound) whole turkey, neck and giblets removed

3 tablespoons olive oil

1/4 cup orange juice

1/2 cup maple syrup

1 cup chicken broth, divided

1/2 cup dry vermouth

Directions:

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.

2. Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.

3. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

4. Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.

And Enjoy!

Recipe also found on Allrecipes.com.

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A Visit with Dairy Carrie

Carrie Mess also known as Dairy Carrie talked to our PR in Ag class. She is a Wisconsin dairy farmer and writes the Dairy Carrie blog, facebook, and twitter. She got started blogging two years ago. Carrie didn’t originally grow up on a farm. She grew up in Madison, Wisconsin. When she went to high school they didn’t have FFA and were just starting a few animal science classes. She took those and viewed herself as more of a horse chick. She married into a dairy farm family. They have about 100 cows on 300 acres, which is the average size of a Wisconsin dairy. She first started her writing with facebook. She then jumped into twitter, because when they moved to the farm she had another business and wanted to be able to promote it through the twitter social media outlet. While on twitter she found a lot of other farmers. She saw it as a great resource for learning and was also new to the farm and dairy way of life. About that same time there was a group forming the Ag Chat Foundation. Carrie has been a part of it since it started. It is a place for farmers to tell their stories as well as a tool to teach people how to use social media tools to tell their own story. After the first ag chat is when she decided to launch her blog. After about two years once launching her blog she has had around two thousand views.

One of her first blogs was done over a hay drive she was trying to help get started to help get semi loads of hay south. They got hay and money donated and ended up shipping seven loads from all over the country to send south to states like Texas. They also got donations from bands such as Randy Rogers and Cross Canadian Ragweed. One of her next blogs that got a big hit was a letter that she wrote to Ryan Gosling about dehorning and PETA. She said polled was a great option, although the gene pool can be small and you don’t want cousin to cousin marriage. Her “snarky” side came out as she called it.

Another hit blog was that about Panera Bread and their marketing campaign about serving antibiotic free chicken. She is not for this nor how they displayed a pill shaped chicken named lazy. They used this form of advertisement to try and say that farmers who use antibiotics are lazy. Needless to say she wrote another snarky letter. About twenty minutes later her phone started ringing and her post was going viral. Forty eight hours later and Panera virally stated an apology for their ad as well as to her personally. She was amazed and never though that would happen.

Her latest blog has been about the North Dakota blizzard. The UK newspaper picked up that post and had about half a million views. Her blog also had over one thousand views. Carrie will tell you that she is not a polished writer and the blog turned into a thing all on its own. She says that it is neat and she likes it. She also has an advantage in understanding how “city” people think as she was once one herself. She says that they aren’t uneducated and do not need people to educate them. They do however need to hear our stories and let them speak for the industry.

When she focused on PR she said for it to be right you don’t want to send out a message that can be taken several different ways. You need to be able to control your messages. However, with social media it isn’t about controlling the message but about being a part of the conversation. It is a more relaxed area to talk and needs to be more human like, not too stuffy. Some of her final advice was to write from your heart and in your own style.

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Burning an FFA Steer, Creating many a Tear

If you haven’t heard the story visit this link to hear what happened: http://www.ksby.com/videos/local-ffa-student-s-steer-set-on-fire/

It brings tears to my eyes to see that animals are being burned for no reason, but to make some sort of a point of which I cannot make sense. It hurts to know that some kid worked hard with their animal so that they might have a chance to show and then someone has to go and burn it. It is not only that, but pure animal cruelty. Farmers and FFA and 4-H members typically take care of their animals to the point they are considered family. These kinds of people are consistently tending to their livestock and making sure that they are in the best health and environment every day. Many of these kids who have livestock projects, such as this steer, become not only a project but a friend. It hurts to know that a young steer had to suffer this kind of cruelty and pain. It also hurts to know that some kid now has to feel the hurt of not being able to work with their project and possibly not be able to show. I feel for the steer and the trauma he had to endure. There is going to be a long road to recovery.

I don’t believe that setting a steer on fire is a good way to release a message or get revenge. This kind of cruelty is just uncalled for. I have been in the livestock industry since a very young age and so I know how cut throat some people can get when it comes to show time. However, I never believed any of that or drama was worth it. Nobody is perfect we all make our mistakes. Although going about the show industry in a honest manner will get you further along than cheating. Harming someone or someone’s animal is always to an extreme that is simply not needed. There is no since to put anybody through that sort of pain and misery.

I pray that the FFA member and his steer have a safe recovery and they are able to look ahead at brighter things to come down the road.

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What better way to warm up than with some Potato Soup

It’s that time of year again! The weather is turning off cooler and what better way to take off the chill than a nice bowl of potato soup. I had a bowl this past weekend and sure was delicious and definitely hit the spot. It is also an excellent way to support our farmers!

If you would like to enjoy a nice bowl of potato soup the recipe is as follows:

Potato Soup

Time: around 40 minutes

Ingredients:

1 large potato, per person

1/4 cup chopped onion, per person

1/4-1/2 cup milk or 1/4-1/2 cup half-and-half or 1/4-1/2 cup cream

salt and pepper, to taste

cubbed Velveeta cheese

bacon, fried and diced

Directions:

Peel and cube potatoes.

Put in a saucepan along with the onions.

Add water, but don’t quite cover the potatoes.

Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the potatoes are very tender.

Add enough milk or cream to thin to desired thickness.

Add cheese, bacon, salt and pepper to taste.

It also goes well with a few crackers and garlic cheese biscuits.

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