August 14, 2013
July 1, 2013
I’m a day late in bringing you the update from Month 9 — harvest! We officially started cutting wheat on June 22. This year’s start was a little later than usual. We generally start cutting by Father’s Day. However, the wheat crop took a little longer to dry down because of the high humidity. We checked fields a couple days earlier, but the kernels were still soft — you could make a dent with your fingernail.
After several days of blistering temperatures and winds, the wheat was ripe. V. says you can hear when it’s ready. It rustles as it waves in the wind.
I enjoyed some time riding in the combine with V. (A combine is the machinery that cuts the wheat in the field and separates the kernel from the rest of the plant.) Mostly, I’m on the “support crew,” helping with meals, supply runs, chores, etc. We’re lucky in that we only have to haul wheat about three miles to the nearest grain elevator (a facility that stores grain in large steel or concrete bins).
The condition of the crop? We saw the toll from the late freezes. The stems in some areas were weakened and that wheat laid over. The combines were able to pick up most of it. Besides that, the yields looked good. We’re surprised and pleased after the rollercoaster growing season.
V. sums it up with this statement: “I love wheat harvest and I hate wheat harvest.” I know he wouldn’t have it any other way. Me either.
Here are a few scenes. https://www.youtube.com/watch?v=zPb4QM4JuJ8
Thanks for following our crop this year. The 2014 crop starts now.
December 26, 2012
December 13, 2010
Andy Goodman, an expert in public interest communications, drew me in to his newsletter with this headline: What all good stories have in common. I’m a seeker — and, hopefully, a writer — of good stories, so thought this to be a must-read. It was.
In his recent newsletter, Goodman shares Brian McDonald’s thoughts on “The Golden Theme.” McDonald teaches screenwriting and storytelling. He asserts in his book of the same name that all good stories have this main message: We are all the same.
McDonald’s theme has been sloshing around in my brain. It’s settled on how I share agriculture’s story. Perhaps I’ve been doing it all wrong. I’ve been telling stories from a farm family’s point of view. Here’s what we plant, how we plant it, why we plant it. Here’s the livestock we raise, how we raise it, why we raise it. Because I told you that, you should care about agriculture.
Who can relate, except maybe other farm families? Instead, I should focus on what we all have in common. Very few of us are farmers and many could care less if they ever step foot on a farm. However, we do all eat. We do all want safe, healthy and delicious food.
As one eater to another, that’s exactly why I’ll continue sharing stories from the farm, keeping that golden theme in mind.
December 9, 2010
There were about 35 people in the Farm Bureau building on auction night — farmers, investors, brokers and others. Most were there out of curiosity about what the quarter section (160 acres) would bring. At the end, only one person mattered, and he wasn’t even in the room. V. had the winning bidding for his uncle, who listened by phone from Virginia.
The price went higher than was expected, $1,950 an acre — and higher than Uncle wanted to pay. The next day I emailed him to see how he was doing. His response: “Shouldn’t I be OK? LOL.”
He was looking for a good investment and feels he found one. The ground is right across from our home quarter and near other land Uncle owns. (Here’s a glimpse on this frosty December morning: http://www.youtube.com/watch?v=pD5OfAtvjJA.)
We’re very pleased for the opportunity to farm more land. It also feels good to look out over Woolf land. Maybe someday, our son can farm it for Uncle’s daughters and grandchildren.
That’s the other value of farmland — what the land means for farm families. This rang especially true when I talked to the sellers, the granddaughters of the original owner. Their reason for selling: To help care for their father in his remaining years. Comments from Dana: http://www.youtube.com/watch?v=Xf8IFvXpx9s.
Season to season, family to family.
November 24, 2010
Wheat farmers like us love seeing all the whole wheat products on grocery store shelves these days. It’s good to see food beyond the traditional breads and crackers, including whole wheat pasta, tortillas and pizza crust.
My farmer found a recipe that offers another way to enjoy wheat — this time with the whole berry. Wheat berry salad has become a family favorite and I thought your family might enjoy, too. It’s delicious hot or cold — and tastes great with leftover turkey sandwiches.
You’ll have to explore beyond the grocery store to find wheat berries. Here are two online sources: www.bakerscatalogue.com and www.bobsredmill.com. And, I happen to know a farmer who would be glad to share, too.
Enjoy. Happy Thanksgiving.
Wheat berry salad
Ingredients and directions:
- 1/3 cup orange juice
- 1/3 cup dried cranberries
- 3 cups cooked wheat berries (recipe follows)
- 1 large apple, unpeeled, diced
- 1/2 cup toasted nuts, coarsely chopped or unsalted sunflower seeds
- 3 tablespoons apple vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
Combine cooked wheat berries, apple and nuts in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.
Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
Cooked Wheat Berry recipe
- 2 cups hard red winter-wheat berries
- 7 cups cold water
- 1 teaspoon salt
Sort through wheat berries carefully, discarding any chaff. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, make it ahead for a cold salad. (Both are delicious.)
October 11, 2010
The second Kansas Farm Bureau Masters class proved how powerful ag is in Kansas — and the impact our producers have worldwide. Tour stops included:
- Cornerstone Ag terminal elevator — the connection between Kansas and global export markets
- Red River Commodities, one of the nation’s largest sunflower processing plants
- Kansas State University research center
- Western Plains Energy, a leading ethanol manufacturer
- Tony and Anita Horinek’s farm, producers who farm 8,000 acres using no-till methods
- Other interesting stops (Great Plains aerial applicator and Mattson Farms seed cleaners)
This was my first trip to northwest Kansas. I often wondered why people lived here, a question based on solely on television weather reports. It always seemed desolate and prone to severe weather. Both are true. However, I now understand the pull of an area that is so true to its Kansas beginnings — pioneers committed to making a living from the soil.
These Kansans are continuing to pioneer the way, now with the intersection of agriculture and technology. Here, Tony Horinek explain how and why he farms 8,000 acres using no-tillage methods and precision ag technology: http://www.youtube.com/user/lynnwoolf?feature=mhum#p/u/0/yPNJOQSt1kA
Listen also to KSU research engineer Freddie Lamm detail his work in underground drip irrigation. The approach may offer a solution to shrinking water supplies: http://www.youtube.com/user/lynnwoolf?feature=mhum#p/u/1/SJoG2YULj3I
Overall, I was amazed at how much these professionals shared about their work. They truly seemed to love their jobs. Maybe it’s because they’re in the middle of it all, despite being tucked away in Kansas.