I went to a women's Ag Seminar recently with my aunt and cousin
and, though farming is their life, past, present and future, I found the forum
to be fully engaging and fascinating. The first speaker was David Specht, a
strategic consultant for family farmers and ranchers who is known as "The
Farm Whisperer," which also happens to be the title of his book. His
advice addresses how to preserve families while perpetuating farms. Several
women shared issues they faced on a daily basis on how to co-exist with grown
children to fairly divide labor, define roles, share assets, as well as the
debt load, and ensure that perpetuity is possible for the seamless transition
of the next generation taking over the family farm.
I couldn't help but reflect on my own situation growing up. Dad
and all but one of his brothers were Meeker County farmers. Most had sons who
kept the dream alive. Neither me nor any of my girl cousins were considered a
viable option upon whom to pass the torch. And, none of us, to be fair, really
thought of it either. My Dad expected that my younger brother would be the
farmer that would ultimately take over his operation. But, he tragically and
suddenly died at age 19. My older brother wanted a career off the farm and got
a B.S. in Ag Education. He liked the idea of agriculture, but not the rigors or
unpredictability of a livelihood close to the land. My youngest brother never
once considered a life in overalls and went on to pursue higher education, as
well. As did I. But, after I was
educated and married, though I was the one on the farm with him each day, Dad
never, even then, looked at me seriously as a partner. I guess I never pushed
the idea. I'm struck by the fact, that now I'm his only child living on a farm,
tending animals and watching corn grow, planted and harvested by my cousin's
sons. It all worked out, in a roundabout way.
I'm more than grateful to be living an agrarian life, one where,
though it pales in comparison to REAL farmers, I can hold my own when
discussing livestock, prices, forecasts and just when to bale that second
cutting.
Yup, I'm a wanna-be. But, no matter. It connects me to a heritage
that runs deep in the veins around here, ties me to people whose voices echo
around every bend in the road, as I breathe deeply of the atmosphere shared by
years of blood, sweat and tears lived, and lived well, at the end of my old
dirt road.
END OF THE ROAD FARM HOTDISH
1-1/2 pounds hamburger
3 slices bacon, cut in 1 inch pieces
1 onion, chopped
Salt and pepper to taste
3 cups cubed potatoes
3 stalks celery, chopped
1 can kidney beans, drained
1 can lima beans, drained
2 cans tomato sauce
2 teaspoons sugar
Shredded cheddar cheese
In a large skillet, brown hamburger with bacon, onion and salt
and pepper. In a medium saucepan, parboil potatoes and celery until almost
done. Stir meat mixture and vegetables together. Add beans, tomato sauce and
sugar. Pour into a large casserole. Top with shredded cheese. Bake at 350
degrees for 1 hour, until bubbly.
FARM GARDEN CUCUMBER SALAD
4 medium cucumbers, peeled and sliced
3 green onions, chopped
1 cup mayonnaise
1/8 cup sugar
4 teaspoons vinegar
1/2 teaspoon dill weed
Salt to taste, if desired
Prepare cucumbers and onions and set aside. In a mixing bowl,
combine mayonnaise, sugar, dill and salt, if used. Mix well. Add cucumbers and
onion and refrigerate for 1 hour. Serve with more dill weed sprinkled over top.
FARM-STYLE VANILLA PIE
3 cups plus 1/2 cup whole milk
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 eggs
1 teaspoon pure vanilla
1 tablespoon butter
