EIF-B_Where We Come From

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Insure your entire farm with us... PIGS INCLUDED! We are able to cover your home, machine shed, barn, livestock, ATVs, buildings, autos, equipment and property. We even have a connection for your crop insurance needs! Put cucumbers, onions and peppers in large roaster pan and pour on salt. Put ice cubes over the top and let stand for three hours. Sterilize pint jars Make syrup: 5 cups sugar 11/2 teaspoon turmeric 2 Tablespoons mustard seed 1 teaspoon celery seed 3 cups vinegar 1 cup water Pickle crisp Drain cucumbers WELL. Mix the above ingredients and bring to a boil. Put cucumbers in and bring to a boil again. Put cucumbers and syrup in jars. Add 1/8 teaspoon pickle crisp per pint and1/4 teaspoon per quart. Seal and process 10 minutes in a boiling water canner. Makes about 8 pints. Giardiniera Most recipes include celery, carrots, onion, bell pepper and garlic as the base. Cauliflower can be substituted with zucchini, and you can add banana peppers, olives, mushrooms or other favorites in whatever combination you prefer. Just chop into small pieces. I include jalapeno in mine because I like a lot of heat. FROM THE FARMSTEAD 1/2 head cauliflower, chopped into small florets 10 ribs of salary, diced 5 medium carrots, diced 2 large red bell peppers, seeded and chopped 3 medium onions sliced 1-3 cloves garlic minced In EACH pint jar, put: 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon coriander seeds 1/4 teaspoon yellow mustard seeds 1/4 teaspoon black peppercorns 1/4 teaspoon chili flakes 4 cups white vinegar 4 cups water 2 Tablespoons kosher salt Prepare vegetables and put in a non-reactive bowl. Cover with ¼ cup kosher salt and enough water to cover. Let them soak at least four hours or overnight. To prepare the brine, bring the water, vinegar and salt to boil. Put spices into each of the jars. Rinse vegetables before dividing them up into the jars. Pack tightly and pour brine over. Process 20 minutes in a boiling water canner. When using, add some olive oil to the mix before serving. Makes 5 to 6 pints. Pictured left to right: Sara Hennings - office manager, Elizabeth Sheer - agent, Joan Sheer - owner (563) 452-3905 603 Lombard St, Clarence, IA 52216 P.O. Box 57 EASTERN IOWA FARMER PHOTO / BROOKE TILL Homemade giardiniera with some heat and crispy sweet pickles are two tasty condiments that go well with soup and sandwiches. 90 EASTERN IOWA FARMER | SPRING 2024 eifarmer.com
SPECIALTY COFFEES • FRESH CUTS OF MEAT • CHEESE CURDS • ICE CREAM • GROCERY Sprouting MAQUOKETA BELLEVUE 605 Birch Street 100 N Riverview Street A NEW CROP! Palmer Moore Kolt Mensendike Quinley Keeney From coffee, to cheese, to running the whole show, this spring crop of Moore Local youngsters invite you to come and try us out. We have the privilege of teaching our next generation the value of serving our community with our farm fresh products. From our family farm to your family table... Eat Like a Local! eifarmer.com SPRING 2024 | EASTERN IOWA FARMER 91
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The Eastern Iowa Spring 2024 Farmer
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Leading the nation in providing int
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Proven. Ag Services and Products An
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The trusted CPA for your farm’s f
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STORY INDEX WHERE WE COME FROM The
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Your Go-To Agriculture Dealer J.J.
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PHILOSOPHY IS SIMPLE: A CARE! Pictu
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! Remsen Lents, 8, heads out to the
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CHILLY CHORES Anna Geyer of rural J
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Premium Weed Control for $25,000 Se
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We Build it All! Custom Builders pr
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The BASTE IN THE BUSINESS EASTERN I
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GOBBLE GOODNESS This typical line-u
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GOBBLE GOODNESS EASTERN IOWA FARMER
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PROUD TO BE Your Financial Partner
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By KRISTINE A. TIDGREN Staff Attorn
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TAX LAWS requirements are specific
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COMMUNITY TAPESTRY Organization wea
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Your Source for Ag Equipment Altorf
Page 39 and 40: QUALITY SOLUTIONS. QUALITY SERVICE.
Page 41 and 42: PAUSE. PLAN. PLACE. Hybrid selectio
Page 43 and 44: DANNY LEIFKER INTEGRATED SEED SOLUT
Page 45 and 46: Where we COME FROM Eastern Iowa far
Page 47 and 48: BEEF • PORK • CHICKEN • SEAFO
Page 49 and 50: WHERE WE COME FROM Among the other
Page 51 and 52: WHERE WE COME FROM Ryan, Mitch and
Page 53 and 54: Transport with us. We’ll get your
Page 55 and 56: WHERE WE COME FROM Over the decades
Page 57 and 58: Left to right: Caleb Kaufmann, Gary
Page 59 and 60: and vegetables called lobsgows, coo
Page 61 and 62: WHERE WE COME FROM mining in Louisa
Page 63 and 64: WHERE WE COME FROM ‘Passing it on
Page 65 and 66: WHERE WE COME FROM “I don’t thi
Page 67 and 68: Behind Every Farm is a Family Behin
Page 69 and 70: LAND VALUES SLOWING THE PACE Iowa f
Page 71 and 72: LAND VALUES Matt Heonig Peoples Com
Page 73 and 74: LAND VALUES LAND VALUES LOCALLY (av
Page 75 and 76: I’M WORRIED About Mom Take Medica
Page 77 and 78: SPIRIT OF IOWA EASTERN IOWA FARMER
Page 79 and 80: eifarmer.com SPRING 2024 | EASTERN
Page 81 and 82: FARM BILL the disaster event. Lives
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Page 85 and 86: Nancy and Trevis Mayfield display t
Page 87 and 88: FROM THE FARMSTEAD inventory of the
Page 89: FROM THE FARMSTEAD tomatoes, the ba
Page 93 and 94: LEARNING CENTER REAL THING EASTERN
Page 95 and 96: Does your Yield Pyramid have a soli
Page 97 and 98: Be included in our next edition! 2
Page 99 and 100: (Left top) Left to Right: Tracey Va
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EIF-B_Where We Come From

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