High Plains Journal All Aboard Wheat Harvest
All Aboard Wheat Harvest Combine Cam

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Back and Forth, Back and Forth
Z Crew

Matheson, Colorado –
It’s been over two weeks, already, that we left the San Luis Valley and back to the farm on the Eastern Plains of Colorado. The proso millet needed picked up and we went back to work the very next day. 


Proso millet is a small-seeded grass crop, much like wheat. Proso is most commonly used for bird seed but is also used for human consumption and livestock feed.

Proso millet has also been called common millet, hog millet, broom corn, yellow hog, hershey and white millet (Baltensperger, 1996). Proso millet is a warm-season grass capable of producing seed from 60 to 100 days after planting. Because of its relatively short growing season, it has a low moisture requirement and is capable of producing food or feed where other grain crops would fail.

In 2014, U.S. farmers produced 3.6 million bushels of proso millet. This was a large decrease from the 17.3 million bushels produced in 2007. The greatest production in 2014 was in Colorado, followed by Nebraska, South Dakota, Texas and North Dakota (2012 USDA NASS Census of Agriculture). There is no USDA grain standard for test weight for proso millet, but a bushel weighs from 52 to 56 lbs.” Ag Marketing Resource Center

The days were short. We started later in the day than we did with wheat and because the sun is disappearing earlier, we quit earlier. The evenings are cool (almost cold) and it takes much longer for the mornings to warm up. We had several days, though, that felt like summer time all over again. I would so much rather have the heat of summer than the coolness that fall provides.
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Proso millet laying in a swath. When the plant matures to a certain point, it is swathed (with a swather) and laid in rows to finish ripening. This is done to protect the tiny little grain from weather and the elements until it can be harvested.
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The proso didn’t yield as much this year as it did last year. Last year we saw an average of 40 bpa…this year, 30 bushels to the acre. Most of the millet went into grain bins on the farm due to lack of space in the elevators. The last few days, we got to work with the farmer so it wasn’t nearly as boring as it was when it was just me and Jim. Back and forth, back and forth on those mile long strips tend to get pretty darn boring. My position on the seat was a much more relaxed one during proso millet than with the wheat or barley. With the pick up head, I have quite a bit of leeway and most of what I have to watch is directly in front of me.
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We picked up our last swath for 2016 on Thursday afternoon (9/22). And…that’s that! We started the process of cleaning up equipment and getting things ready to head home, home. I always hate to see the end of harvest so it shouldn’t come as a surprise to anyone who knows me. I dislike the fact that once we get home, I have to watch the clock rather than the sun. The transition between the two worlds is much harder than you would ever believe.
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My favorite time of the day – when the shadows are long and the countryside takes on different hues of colors – the golden hour.
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There…between the box and the frame of Frank…it’s Pike’s Peak on the horizon.
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The first morning with the rest of the crew.
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Going back and forth, back and forth was much better while sharing the field with others!
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Wes would have been so proud of his mom! Except, if he was still part of the crew, I doubt she would have been given much of a chance in the driver’s seat. This was Sarah’s first time in the combine and she did an aWESome job!!
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The beginnings of wheat harvest 2016. It’s like when we leave home – corn is a small plant and beans are just being planted. When we get home, it will be time to harvest them. When we get back to this farm, it will be time to harvest the seeds that are going in the ground now.
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The final night of leaving the Beast in the field to return in the morning for more harvest.
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All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. The Z Crew can be reached at zcrew@allaboardharvest.com.

2016 Wrap Up
Emma Misener

Dell Rapids, SD — I cannot believe it is the middle of September already. Every year when the summer harvest wraps up and the fall season begins, I get the same feeling of disbelief. Where has the time gone? It seems like just yesterday we were fixing the big, green beasts and starting our first wheat field of the season. Now the harvest trail has led us to our next stop in South Dakota. Here we will inspect the machines we have in storage, fix what needs repaired (not much I presume), and wait the allotted time it takes for the fall crop to mature. My guess is that the soybeans for our farmer is about two-three weeks away. The corn will be ready after that. The crop maturity varies a lot this year it seems. Some is a maybe a week away, others at least three. Maybe it is due to the varieties planted or possibly if the rains this summer hit the field or not. Overall, it looks to be a good fall season.
That is just how farming goes. It is a gamble. I imagine it is very hard to see the time, money and effort into planting a crop be destroyed by the elements. I suppose that’s why being a farmer and having great faith go hand in hand. Just like any job really. No one likes to see their hard work destroyed or belittled. No matter what the lifestyle is, we all need God. He helps us through the ups and downs. I believe He never makes bad things happen or good things happen, He teaches us how to deal with or rejoice in those things that arise in our lives. He lets us know that He is here for the long haul and that we can depend on Him to get us through. This year has been stressful, just like any other year, but I am content because I know that He is here and He will help us through. All we can do is our best and He will do the rest. But doing our best can sometimes be the challenge. We are human, we make mistakes, but He knows that. We will continue to disappoint. In the end it only matters if we do our best.

Here are a few fun pictures!
Emma: 2016 AAWH
‘ALL’
Emma: 2016 AAWH
‘A-board’ LOL
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‘Wheat’
Emma: 2016 AAWH
‘H’
Emma: 2016 AAWH
‘A’
Emma: 2016 AAWH
‘R’
Emma: 2016 AAWH
‘V’
Emma: 2016 AAWH
‘E’
Emma: 2016 AAWH
‘S’
Emma: 2016 AAWH
‘T’
Emma: 2016 AAWH
‘!’
Thanks to our farmer Mike for pitching in and having fun with us spelling out All Aboard Wheat Harvest! It will be forever in my memories and it was laughable time!

I always try to say something profound, encouraging and motivating in my ending post of the season. I am always looking on the bright side of things. To my friends I am known as the eternal optimist. Haha! I am not sure about that, but the only thing I can think of at the moment and has never really escaped my mind this year is this:

“People are often unreasonable and self-centered.
Forgive them anyway.
If you are kind, people may accuse you of ulterior motives.
Be kind anyway.
If you are honest, people may cheat you.
Be honest anyway.
If you find happiness, people may be jealous.
Be happy anyway.
The good you do today may be forgotten tomorrow.
Do good anyway.
Give the world the best you have and it may never be enough.
Give your best anyway.
For you see, in the end, it is between you and God.
It was never between you and them anyway.”
 
-Mother Teresa of Calcutta

A final tip of the hat to all followers! I have had a great year and have enjoyed the stories you all have shared with me. Thank you for following along with Misener Family Harvesters and AAWH. I hope you have a prosperous and happy rest of the year and continue to be blessed in the future. Keep on keepin’ on. Never loose faith.

Be safe and God bless you and yours.
-Emma Misener

All Aboard Wheat Harvest is sponsored by High Plains Journal and New Holland Agriculture. Emma can be reached at emma@allaboardharvest.com.

From the Field to the Fridge
Z Crew

Monte Vista, Colorado –
Mention Coors Light or Miller Lite and I would be willing to bet most readers of this blog will immediately think of this:
Z Crew: Because it's what harvesters do!
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Rather than this:

Z Crew: Because it's what harvesters do!
(Photo credit goes to Linda Lutz)
Z Crew: Because it's what harvesters do!
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We came to the San Luis Valley in Colorado to cut malt barley for farmers who had contracted with MillerCoors. We once cut a small patch of barley in Montana but I’m fairly certain it was used for feed, not for brewing purposes. So, I was excited to see what this was all about. We’ve had harvester friends talk about the Valley for quite a few years and I’ve always wondered what it would be like.

Once here, I found the Valley to be so interesting and each time we passed the MillerCoors Barley Elevator, I knew a story was waiting to be told. 

I had the opportunity to meet Kim Hayden (Regional Manager) one day when Casey and I went inside the office to get a sample tested for moisture. I was determined to find out if I could tell the story – the story of field to product – so, I asked. She said she would have to get in touch with someone at the headquarters in Chicago, IL first and would let me know. The next thing I know, I’m receiving a phone call from Jonathan Stern (Director of Media/Investor Relations) and a time is set up for a conference call for the three of us. I told them I wasn’t a real journalist but I write a blog and I wanted to share with the general public what it takes to get the barley from the field to the brewery.

Z Crew: Because it's what harvesters do!
Thank you, Kim, for allowing me to take your picture and for all of your help with this story!


This is the story as told by the harvester, who sat in the cab of the combine, who cut the barley, that was dumped in a truck, that was driven to the elevator, that was dumped in the pit, that ultimately became a can of Coors Light or Miller Lite beer.

Z Crew: Because it's what harvesters do!
Bumper sticker on the back of a local truck that was in front of us while in line at the MillerCoors Facility.


The Company and the Farmer
MillerCoors contracts with 151 farmers in the Valley to grow 45,000 acres of barley which will be used exclusively for the MillerCoors products. Every one of these acres are grown under an irrigation pivot which supplies the life-giving water from ancient, underground aquifers. The aquifers are replenished by the snowpack in the surrounding mountains. As I’ve mentioned in a previous blog, the Valley (the largest and highest commercial agricultural valley in the world) is a high altitude desert (7,500 feet or more) and receives an annual rainfall of less than 7”. Shoot…we sometimes get that much rain in one storm in eastern Nebraska. It’s the warm, sunny days and cool nights which provide the perfect growing conditions for the barley in this area.

Most of the custom harvesters who are in the area have been here for years, some are multi-generational – just as the farmers who grow for MillerCoors. According to Kim, they have been contracting directly with the same local barley growers for almost 70 years. They consider their growers family and have been working with two or three generations of the same family.

MillerCoors also contracts 8,000-10,000 acres of barley with 50 growers in northern Colorado – Longmont and Ft. Collins. They also have facilities in Idaho, Montana (Billings and Power) and Wyoming (Worlund).

Z Crew: Because it's what harvesters do!
Photo taken by Dusty “Crophopper” Claunch of the MillerCoors Elevator in Monte Vista, Colorado during the 2015 barley harvest.


Harvest and Tests
Barley harvest begins in August and will continue into September. MillerCoors has very strict tests that every truckload of barley will have to pass in order to be used for their product.

When the truckloads of barley leave the field and make their way to the elevator, the wait between entering the yard and actually sitting on the scale can sometimes be quite long. According to harvesters who have been coming here for quite some time, the wait time has been greatly reduced from what it used to be. However, the line can still be several hours to most of the day, depending on the number of trucks making their way to the facility. The elevator closes the gates at 5:00pm…period.

Z Crew: Because it's what harvesters do!
Arriving at the MillerCoors Facility in Monte Vista.

Z Crew: Because it's what harvesters do!
The line was reasonably short for our last trip but we still waited over an hour before reaching the scale.

Z Crew: Because it's what harvesters do!
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When the truck arrives at the scale, a probe is used to obtain a sample of the grain. They will test moisture, protein, plumpness of the barley and physical analysis. Physical analysis includes diseased and damaged kernels, chemical damage, insect damage, mold or fungus, skin and “brokens” (primarily due to combine) and foreign materials (wheat, rocks, beards). They want to guarantee they are purchasing high quality barley.

Z Crew: Because it's what harvesters do!
A portion of the sample received from each truckload of the grower’s barley is used to create two different types of composites – the Grower Composite and the Daily Composite.

Z Crew: Because it's what harvesters do!
Shawna Jones (Procurement Coordinator) collects the sample and performs the required quality tests for each truckload entering the facility.


The samples are kept in clear plastic bags identified by the grower’s name. At the end of harvest, a Grower Composite includes every sample saved from each grower’s truckload that entered the facility. This also provides the facility with a form of traceability in case a problem shows up later.

A Daily Composite is created by keeping a portion of each grower’s sample brought to the facility each day. At the end of the day, all samples are combined together and a daily analysis is run. This analysis can be provided to MillerCoors’ malting and brewing customers. Through these daily composites, they can let their customers know the quality of the barley and how the harvest is progressing.

The barley is stored and conditioned by running air through the grain pile to bring the temperature down to 40 degrees to eliminate bug issues and can be stored for up to a year. The ultimate goal for the elevator in Monte Vista is to purchase a high quality product and take care of it until it’s needed for the next step – malting. The elevator will ship throughout the year to the MillerCoors facility in Golden, Colorado for the malting process.

Headed to the Malt House
100% of the barley contracted in the San Luis Valley will go to the MillerCoors brewery in Golden, Colorado. Once it arrives in Golden, it is stored in silos to be cleaned and prepared for the malting process. The brewery owns their own malt house.

The malting process is basically tricking the barley into growing or beginning the chemical process of breaking down complex starches into simple sugars without growing a plant. So, in other words, to trick the grain to start growing…but not really. Yeah, I didn’t quite understand that either until Kim explained it to me in more detail.

There are three phases in malting – steeping, germination and kilning.

  • Steeping – The barley is soaked in big tanks filled with water to encourage it to grow before the water is drained. The moisture is allowed to go from 12% to 45%.
  • Germination – The wetted grain is allowed to grow under controlled conditions. This is where the complex starches break down into simple sugars without growing a plant. You want simple sugars so the yeast can consume the sugars to produce the alcohol for the beer.
  • Kilning – Before sprouting goes too far, the barley is toasted with warm air in a kiln. The kiln can be used for more than simply stopping growth. Time in the kiln controls color, from pale gold to rich chocolate. It also controls flavor, creating beer that’s sweet and mellow or dark and bitter.

After the kilning takes place, the malted barley is stored until it is ground into malt flour, called “grist.” Milling cracks the tough outer hull of the grain so water can get in and dissolve the starch and sugars inside.

What’s Next?
I found the remaining steps directly from the MillerCoors website (their website is beautiful, by the way):

Mashing – Mashing is the final process of converting any remaining starch into fermentable sugar. Hot water is added to the grist to produce a mixture called “mash.” The combination of heat and natural enzymes from the barley breaks down the starches into fermentable sugars. This process takes place in large kettles called mash tuns. When the sugar content is just right, the mash is filtered to separate the solid husks and germ of the grain from the sweet liquid. The solids, which make nutritious, high-protein animal feed, are sold to local farmers. The sweet liquid, called “wort,” is transferred to another kettle. The wort is heated to a boil to clarify it and reduce excess water. Hops are added at this stage for their aroma and spiciness, and to balance the sweetness. After boiling, the wort is strained, cooled and transferred to a fermentation tank.

Fermenting and Aging – When the wort cools, yeast is added, and fermentation begins. It takes a while for the yeast to multiply, but once there’s enough, it consumes the sugars and produces alcohol and CO2 (carbonation). The fermentation tank is constantly kept at cool temperatures for the yeast to do the best job. Fermenting typically takes eight to 10 days. After fermentation, the filtered, fermented wort is officially beer. But at this stage the young beer needs to mature. For most beers (and all lagers), the next step is aging and secondary fermentation in large tanks. A term for this stage is “lagering,” German for “storing.” During the aging process, the beer matures, develops its natural carbonation and its unique flavor. Ale yeast likes warmer temperatures than lager yeast. So the ales ferment and go through their aging at less icy temperatures than their lager counterparts. It’s why lagers and ales taste different. When aging is complete and the flavors found in the beers are in perfect harmony, it’s time for their ultimate destination.

We all know this fun fact about wheat – A bushel of wheat yields 42 one-and-a-half pound commercial loaves of white bread OR about 90 one-pound loaves of whole wheat bread. So, I thought it would be fun to know fun facts about barley and something to think about the next time you open a beer.

What Goes Into My Beer?
On average, a single 12 oz. serving requires:

 72 oz. water
 0.0700 lb. malted barley
 0.0260 lb. unmalted rice or corn
 0.0003 lb. hops
One bushel of barley produces approximately 565 12 oz. beers.
Our truck averaged 1,000 bushels of barley OR 565,000 12 oz. beers.
Now, let’s go a little bit further…
 45,000 acres of San Luis Valley barley x 150 bushels per acre =
6,750,000 bushels of barley
 6,750,000 bushels x 565 = 3,813,750,000 12 oz. beers
THAT’S A WHOLE LOT OF BEER!!

Thank you, Jonathan and Kim, for providing me with the details I needed to tell the story. I will forever think about what it takes to produce a bottle of beer – from the field to the fridge!

All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. The Z Crew can be reached at zcrew@allaboardharvest.com.

Field Swamps 101
Steph Osowski

Grafton, ND – I kid you not, there are fields with ruts from one end to the other.  No matter where the combine drove, it left a rut-shaped tattoo. That is what 95 percent of the fields look like in Walsh County, North Dakota. Since we got our tracks put on last week, dad’s phone has been ringing off the hook with more wheat to cut and it’s been the best kind of scramble. 40 acres here and 60 acres there and maybe a quarter somewhere in there each day, all for different farmers in the area. The thing about tracks is that when roading the combine from place to place, the header must always be removed and thrown on the trailer. Also, the tracks only allow for a whopping speed of 15 mph even in the highest gear the combine has to offer. Good thing we have lots of practice loading combines on trailers!

If you’re driving a combine, you need to be extra careful where you go in order to stay on solid ground. If you’re driving grain cart, you need to make sure to unload the combine extra often to keep it as empty as possible. There is also a good chance you’ll be taking the long way to the trucks to steer clear of the ruts and getting stuck yourself. If you’re driving truck, you may need to park on the road in order to not get caught full in the field with no way to move. The wheat is of good quality so it’s well worth the hectic harvest. The protein is between 13 and 14 in content and test weights are in the 60s.

I feel like a bit of a broken record lately with my posts but we seem to be stuck in a weather pattern that is determined to complicate harvest as much as possible. This past weekend, it began raining around 11p.m. and continued to be rainy and cloudy until Tuesday morning. And, low and behold, there is rain in the forecast for Wednesday afternoon and on to the end of the week. Looks like the crops will get to have another swimming lesson before harvest will begin again.
Introducing the tracks.
Introducing… the tracks.
Making dust amongst the water.
Making dust amongst the water.
Grain cart action.
Grain cart action.
Ruts on ruts.
A field of ruts.
A wheat field or a puddle?
A wheat field or a wheat puddle?
It's unbelievable how much these tracks can go through.
It’s unbelievable how much these tracks can go through.
Dad and Farmer Lloyd, surveying the mess of a field.
Dad and Farmer Lloyd, surveying the mess of a field.
Side view.
Side view.
Farmer Lloyd yells at me "your camera is going to break" as he smiles for the camera. :)
Farmer Lloyd yells at me “your camera is going to break” as he cracks a smiles. 🙂
Peeking through.
Peeking through.
Crusing around the corner.
Cruising around the corner.

All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. You can contact Steph at stephanie@allaboardharvest.com.

Taters and Carrots…a Harvest of a Different Color
Z Crew

San Luis Valley, Colorado
I’m pretty sure I’ve mentioned this before…the San Luis Valley is an amazing place to see all sorts of different crops being grown and harvested. Maybe it’s just interesting to me because the crops I’m most used to seeing consists of soybeans, corn and wheat. Maybe it just seems so much more magical because of the mountains that surround the valley. Whatever it is…I’m in love with this valley!

I’m not sure what day it was or what we were doing (and it doesn’t matter) when we came upon the carrot harvester. At first, we passed right by it because I’m sure we were on a mission to get something – like a header trailer. I attempted to take a couple of pictures on the move when Jim said, “Would you like to stop and watch this for a minute”? Why, yes I would.
Z Crew: Because it's what harvester's do.
Unfortunately, this is not a very clear picture and I considered not even using it but thought even a blurry picture of something you don’t see everyday is better than none at all.
Z Crew: Because it's what harvester's do.
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Z Crew: Because it's what harvester's do.
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Z Crew: Because it's what harvester's do.
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So I had lots of questions about the San Luis Valley carrot harvest. The person I decided to start asking those questions to was the farmer we were cutting malt barley for, Cory Myers of M&G Farms. I asked him what would happen with the carrots we saw being harvested. This is what I found out and felt it may be interesting to those of you who only know that carrots are bagged and can purchased at the grocery store.

There are 1,200 acres of carrots grown in the Valley for Grimmway Farms. Grimmway’s main farm and headquarters is in California. The farmers who grow carrots for Grimmway are contracted to only grow the carrots. Grimmway provides the equipment necessary to harvest the crop and move the product to where it needs to go.

The harvesting machine loosens the sandy ground as a rolling mechanism (much like a corn head) gently pulls the carrots out of the ground. There are knives that cut the tops off the carrot while they are in motion inside the machine. The tops go out the back of the machine while the carrots travel on a conveyor belt and are dumped into the truck. The carrots will be cut into 2″ pieces and turned into “baby carrots.” To learn more about this process, click here to be directed to Grimmway’s website. There is a very interesting video explaining the harvest and the process of what takes place after the carrots are dug. 

Cory told me any tops that didn’t get cut on the harvester and any other carrot waste is taken to a local buffalo ranch or used for livestock feed. He said when the harvest is in full swing, there will be 25 reefer (refrigerated shipping container) loads of carrots harvested per day.

So, how many of you thought baby carrots were grown as baby carrots? Now you know.


I would be lying to you if I told you I didn’t want to stop and grab a couple of those carrots that fell from the truck!

The potato harvest hasn’t started yet. They’re right on the verge of getting started. It’s much like the beginning of wheat harvest – anticipation, excitement and just plain ready to get started is happening right now. There are a few farmers attempting but conditions must not be quite ready. I was told the majority of the potato harvest will begin about the 15th of September. Cory and his family grow potatoes and have one of the largest potato harvesters in the Valley. This particular harvester weighs 110,000 pounds stripped of all dirt and potatoes. It has a 300 gallon fuel tank and will burn 270 gallons of diesel in a 10 hour day. It separates 2″ and larger spuds from the smaller ones. The smaller ones will be used as seed or discarded because there isn’t a market for the smaller potatoes. The dimensions of the harvester is 43′ long, 26.5′ wide and 18′ tall. It will cover 35 acres per day. When harvest begins for a farmer, he will have hired at least 50 employees or more. Not only will he need people for the harvester, he will also need many drivers for the potato trucks. 

The San Luis Valley grows 48,000-52,000 acres of potatoes and is the second largest fresh potato growing region in the U.S. 95% of these potatoes are for the fresh market with primary sales being to the southeast region of the United States. To learn more about the San Luis Valley potatoes, click here. Once there, be sure to watch the video that explains more about the San Luis Valley and the farmers that are in this area! 

The following video is one that Cory shared with me. This is their harvester in action:
After Cory explained the harvest and all the steps involved, he got in his pickup and left. I assumed he was going back to his farm for the day. About 1/2 hour later, he returned to the field with a canvas bag. He called me over to the endgate of his pickup as he began dumping the contents of the bag. This is what he brought back to show me:
Z Crew: Because it's what harvester's do.
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These beautiful purple and yellow potatoes are a new variety developed right here in the San Luis Valley by a local breeder working at the CSU Research Center. The name of these potatoes are “Masquerade.” Cory is the only one in the U.S. who is commercially growing this variety of potato – he planted just a little more than 11 acres this year. Last year, his crop of Masquerade potatoes made their way to eastern Canada.
Z Crew: Because it's what harvester's do.
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Cory said these potatoes are called Mesa are the best tasting potato on the planet! There are over 70 varieties of potatoes grown in the San Luis Valley. I had no idea there were so many different kinds. Silly me…I thought russet and red potatoes were the only kinds out there. How about you? Did you know there were so many different varieties of spuds??
Z Crew: Because it's what harvesters do!
These are the newer, updated buildings used to store the spuds. The old buildings scattered through the countryside look like Midwest dugouts. They’re above ground but made from adobe with sod roofs.
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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I’ve enjoyed seeing so many new and different aspects of agriculture while here in the San Luis Valley! I hope my pictures and stories have spurred a little bit of interest in this unique and beautiful part of Colorado!

All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. The Z Crew can be reached at zcrew@allaboardharvest.com.

Keep Calm and Harvest On
Steph Osowski

Grafton, ND – We were granted a whole week of harvest before Mother Nature reigned down on us again come the weekend. See what I did there? She reigned and she rained. It was the week of my birthday so that must be why it went so well, don’t you think (it was on the 25th of August)? We have been bouncing from one farmer to another either trying to find wheat that is ripe enough to cut or a field that is dry enough to drive around on. We have been harvesting for almost a month off and on and we have yet to completely finish up a farmer. The thing is everybody is very understanding because they know they aren’t alone — everyone in the area is struggling with the same issue.

Wanna know the hot commodity around here? Tracks. It would be a good year to own a couple sets to be able to rent out because it is becoming one of the only ways to achieve progress. Dad made some phone calls and found a set to rent. The guy we are renting from charges by the acre rather than by the month to rent the tracks, which will be much cheaper in the long run. With the rains the area received again last weekend (anywhere from one to four inches), we are glad we got them! Farmer Randy went and retrieved the tracks for us and while driving back to the farm with them through Grafton, he had many phone calls asking where he got the tracks and who they were going to because they would like to have a word with the recipient. Hopefully if it dries up in the next couple days, I can give you all an update on how they work for us!

I did mention it was going to be an intermittent harvest this season but I didn’t fully realize the truth of it until now. I can’t remember a time when we have ever been so behind with harvest. Dad mentioned the other day that it hasn’t been this wet around here since 1993 so makes sense why I don’t recall that year… I was two years old. I can add two never before experienced harvest experiences to my resume this year; being a part of one of the best wheat harvests the state of Kansas has ever seen and also, being a part of one of the wettest harvests Walsh County, ND has ever seen. All we can do at the end of the day is to keep calm and harvest on!

View from the grain cart.
View from the grain cart.
Little ball of fire.
Little ball of fire.
Wheat.
A hose came loose but, we caught it quickly! Still made quite a mess though.
A hose came loose but, we caught it quickly! Still managed to make quite a mess.
Little hydraulic spill.
Little hydraulic oil spill in the wheat field.
Dad and Peter getting some parts configured.
Dad and Peter getting some parts configured.
Dusk cutting.
Dusk cutting.
Couldn't get enough of this lighting...
Couldn’t get enough of this lighting…
Combine.
Combine.
Sunset.
Sunset love.
Like I said, couldn't get enough!
Like I said, couldn’t get enough!
CAPTURED.
CAPTURED.
Coming to the end for supper.
Brandon coming to the end for supper.
Chicken alfredo...YUM.
Homemade chicken alfredo… YUM. Birthday supper at its finest.
Tis the season for corn on the cob.
Tis’ the season for corn on the cob.
Okay, one more sunset shot.
Okay, one more sunset shot.
My birthday cake!!!
My birthday cake!!! Strawberry 🙂
Isn't it so pretty? It was absolutely delicious.
Isn’t it so pretty? It was absolutely delicious.
Mama bear.
Mama bear.
Mama bear and I.
Mama bear and I.
Peter and I.
“Peeta”, when pronounced in the South African accent.
Tracks!
Tracks! Photo credit goes to Brandon on this one. I stole it from his Instagram.
All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. You can contact Steph at stephanie@allaboardharvest.com.

Visitors (YAY!) and Vacation (sort of)
Z Crew

Monte Vista, Colorado – 
When Jim and I began our harvesting business and we left home for the summer, it was something new to family and friends and we always had visitors. As the years went by, the “fun” wore off and the number of visitors just sort of dwindled…except for the kids. Being away from home also means being away from friends and family. It was always a welcome treat to have someone from home show up. It still is. When we leave home, we don’t usually make it back until we show up just in time for the fall harvest of corn and soybeans. This is usually late September/early October. 

We received a phone call after we left the field late Thursday afternoon from Jim’s cousin, Dwayne. He and his wife, Linda, were on their way to Utah for vacation and wanted to stop in and say “hello.” We told them we were in town (Monte Vista) and we’d wait for them in the parking lot of a store on the edge of town. Once they arrived, we piled in our service pickup and took them on a tour of the area. Dwayne and Linda farm and were interested in seeing the different crops – and the hay – in the Valley. We eventually ended up at the field to show them the equipment and what the barley looked like.
Z Crew: Because it's what harvesters do!
The town of Center, Colorado.
Z Crew: Because it's what harvesters do!
One of the many different crops we looked at was iceberg lettuce.
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
One of several pieces of equipment used during lettuce harvest. Lettuce is manually harvested and machines are used during the packaging process – all in the field. I don’t honestly know the steps involved in harvesting the lettuce. I would like to watch the process sometime…if possible. I just know it looks like a large party in the field!
Z Crew: Because it's what harvesters do!
Me and The Beast – picture credit goes to Linda Lutz. Thanks, Linda! I don’t have many pictures of me on harvest. 🙂
Z Crew: Because it's what harvesters do!
Linda, Dwayne and Jim checking out the barley.
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
Photo credit – Linda Lutz
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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We had such a nice time visiting with Dwayne and Linda! And so thankful they stopped in! After convincing them to spend the night at the same motel we are at, we went to Del Norte for supper. We sat in the pickup and visited after we got back to the motel. Linda and I made our escape and went back to our rooms, leaving Jim and Dwayne talking up a storm. I think they finally called it a night about an hour and a half after Linda and I left. I Guess they were enjoying themselves and lost track of time. 

They left Friday morning and were going to make their way to Utah. They had no destination in mind and no deadline. I sort of envied that! Being able to take off and go and see and do and stay as long as you wanted to sounded like a great time to me. And they were planning on camping. That’s something I really miss getting to do. We didn’t haul our camping stuff this year since the girls weren’t going to be with us. 

Thanks for stopping to see us, Dwayne and Linda! I hope you had a great vacation!

The morning sky was thick with clouds and it was cold. We didn’t see how it would be possible to be back in the field so Jim agreed to take a drive through the mountains. I was to pick the route and we’d just spend the day touring. We stopped in South Fork for an early lunch before heading to Creede. Once we arrived in Creede, we visited their underground mining museum. The town was cute and full of fun little shops but there was no stopping and shopping! 
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
Creede, CO
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
North Clear Creek Falls – most photographed waterfall in Colorado
We had a nice day – a good little “get-away” from the fields and combines and all that goes with it. It felt (kind of) like vacation. I told Jim, though, I was feeling a bit guilty for being in the mountains without the girls. I know how much they all enjoy the mountains. If they had been with us, I may have been able to convince him to stop a little more often. As it was, we ended up driving about 250 miles on our adventure. But…it got us out of the motel. I’m certain we missed some things we should have stopped for but there’s always next time, right? 

All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. The Z Crew can be reached at zcrew@allaboardharvest.com.

Our Weekend Began on Wednesday
Z Crew

Center, Colorado –  Our “weekend” began on Wednesday (8/24).

As you may recall from my last post, we were able to get started on Thursday (8/18) and kept working every day until we bumped up against high moisture on Wednesday morning (so we got six good days in). We all had high expectations of keeping the wheels rolling but we were also beginning to really show signs of needing a break. Which we got.

We sat in the field all day Wednesday hoping each moisture test would be better than the previous one. The last test we took was low enough on the combine monitor and the hand tester to justify taking a sample to town. Because this particular field will have several trucks making the trek to the Coors facility in Monte Vista, we knew it would have to be tested by them before the wheels were going to continue rolling. Casey and I made the 15 mile trip to Monte Vista. Their result was 14.2%. Too high. So, we just quit early for the day.

Thursday morning, we began the day as usual. Jim went to the gas station to get fuel for the combine and to the grocery store, while I made lunches and got things gathered for being away for the day. It was cloudy and chilly – not good for drying grain. We did take a sample, though, early afternoon – 14.1%. So it dried…some. We just all left the field for a while. Some hauled grain, some went home and took a nap and a few of us just took a short road trip. We got back to the field late afternoon and tried it one more time. This time the sample tested 12.5% but the clouds were thickening up and getting pretty dark. After a phone call to the farmer, it was decided that since it was so late in the day and we hated to chance getting a truckload of grain that was too wet to get rid of, we’d just wait another day. And then it rained…not much. But around here, it doesn’t take much. The nights are beginning to get pretty chilly and it takes longer in the morning to warm up. 

Therefore…

Nothing was even attempted Friday. 

While we’ve been away from the field, we were finally able to get our laundry done and bills paid. We had visitors from home and we took a drive through the mountains. I will save this info for another post. In the meantime, enjoy a few of the photos I took over the past week. Hoping tomorrow we’ll be back in the field.  And, speaking of being back in the field…don’t forget to check out the Combine Cam. It’s been running pretty consistently while we’ve been here. It’s good to have cell service again! Have you ever watched a windrow of grain being picked up? It’s just so weird after watching a reel turn all summer long and now it’s not there.
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
This is barley – not wheat (although they do look very similar). The heads of the barley is longer than wheat.
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
The “14ers” got a dusting of snow during one of the many storms that rolled through. These mountains are referred to as the “14ers” because of the elevation being at least 14,000 ft or more.
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
While we’re helping Ryan and Casey Graham, the amount of equipment in my pictures has increased by quite a bit. Every time we pull up to the field, it puts me in mind of a farm show. We can certainly get a whole lot more done with five combines!
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
Looking at the next circle of barley from on top of the Beast.
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Z Crew: Because it's what harvesters do!
Lots of equipment means lots of people to run it. The night we were leaving the field, we only had one pickup because we had just moved everything to the current circle. A few of them had to ride in the back which made for a pretty chilly ride!!
Z Crew: Because it's what harvesters do!
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Z Crew: Because it's what harvesters do!
And, yes, I’m still a sucker for a good sunset!

 

All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. The Z Crew can be reached at zcrew@allaboardharvest.com.

My Momma is Awesome
Emma Misener

Elk City, Ok — Every year I think I say the same thing but it bears repeating! My Momma is such an excellent cook and I am amazed how she can keep up and find new things to cook. I like cooking, but the hardest part for me it to think of something TO cook. Mom has had years of practice and it definitely shows. Thank you, Momma, for doing what you do best. You keep us all in line and take care of us like no other. You are very much loved not only for your cooking, but because you are awesome and are worthy of a post of your very own. I thank God you are mine! Here are just a few things that we get to eat. No special reason for these amazing things, believe me this is her normal cooking.
These are called ‘Good-for-you muffins’. Basically its a bran muffin with walnuts and raisins, but it literally tastes like heaven. My favorite. What’s a muffin without lots of butter?! 
Emma:elk city and beyond
Emma:elk city and beyond
Elk city repairs and fun
This is the best pie in the whole wide world. My favorite upon favorites, ‘Strawberry-Rhubarb Pie’.
Emma: mommas awesome food
Emma: mommas awesome food

The 10th was her 60th birthday! We celebrated by a surprise get together with family at our local Mexican restaurant, Pedro’s. It was a fun time. Then we headed back to Granny’s house (aka Momma) and had cake and opened presents. The cake was a mutual effort between my sister Katie, Liz and I. I have to say it turned out great! Just what we all hoped it would look like.
Emma: mommas birthday
Emma: mommas birthday
Emma: mommas birthday
A couple days later we gave her another birthday present. She’s been wanting to paint her kitchen. Well, job accomplished! She now has nice, bright red walls! Her favorite color. Happy Birthday, Momma. You are a special woman. I love you. Here’s to many more birthdays to come!

Be safe and God bless!

All Aboard Wheat Harvest is sponsored by High Plains Journal and New Holland Agriculture. Emma can be reached at emma@allaboardharvest.com.

Ruts on Ruts
Steph Osowski

Grafton, ND – They say you learn something new every day. Well, yesterday I learned that there is truly no shame in turning your rear-wheel assist on and leaving it on throughout the entire field. It’s better to be safe than sorry, right? That is the name of the game with these wet fields. We are all but tip-toeing through these fields and sometimes, even our tip-toes sink. The protein has remained between 14 and 15 for content so the farmers are being more lenient than usual with the moisture (rather than only cutting at 13 percent or lower, somewhere in the 14s works to ensure the wheat comes off the field). The kick they receive for having high protein more than makes up for it.

Yesterday, we field hopped. We would make a pass, take the sample to town and see if a second pass was possible. The first field has a 16.2 percent moisture reading so that was a no-go. The second field had a 17 percent moisture reading so our odds were decreasing rapidly. The third field we tried had a great moisture reading, 13 percent! The only problem was that the ground was as soft as a sponge and couldn’t hold the combine up for longer that 500 feet. We got so stuck that it took a tug with Farmer Brian’s four-wheel drive tractor plus another tug from our very own four-wheel drive Versatile that we had to fetch from our farm.

The final attempt at combine progress was me taking the unstuck combine 10-miles west to another farmer’s field, Farmer Lloyd. Half a pass later and I was on the verge of getting stuck. In the words of Dad, “We’ve banged our heads against the wall enough today, just park it.”

Bread Count – We no longer haul the grain for the farmers because they all have their own trucks, so I must discontinue the bread count. But we had a good run!

Quote of the Day“Suck it up buttercup, we are finishing this field.” (an attempt at giving the combine a pep talk)
Towing the rope.
Towing the rope.
To the frame.
Sunk to the frame.
Got a little lean.
Got a little lean to it.
And we're stuck again.
These photos are starting to look familiar, I can imagine.
4-wheel drive to the rescue.
4-wheel drive to the rescue!
Blowin' smoke.
Blowin’ smoke.
Dad and Farmer Brian.
Dad and Farmer Brian, discussing the situation at hand.
More ruts.
And some more ruts.
Checking out the wheat.
Checking out the wheat.
Green stubble.
Green stubble.
Almost my favorite part of the day!
Almost my favorite part of the day! Can you guess what it is?
Unloading on the go.
Unloading on the go.
Ahh yes, sunset love.
Ahh yes, sunset love.
There goes another day.
There goes another day.

All Aboard Wheat Harvest™ is sponsored by High Plains Journal and New Holland Agriculture. You can contact Steph at stephanie@allaboardharvest.com.