Jada: Cutting until dusk and cooking out

Carin cutting in tx

Carin running her combine.

Yesterday we finally got started harvesting in the early afternoon and went until dusk (around 10 p.m.). We were happy to have put at least a part of a day in. Today, we will get our first full day in since May 30, and are excited to feel like we are back in the swing of things. However, threats of showers tomorrow may rain on our parade …

Cutting at dusk
Watching the setting sun from the combine can make for a pretty sight, but is not necessarily the easiest setting for harvesting. The sun is shining in your eyes and it is not quite time for lights even though it is getting dark.

The wheat we are harvesting has been subjected to frost and drought. It has a good stand, but the wheat’s growth was stunted from the frost which came at the worst time of the wheat’s growing phase. The lack of rain didn’t make matters any better. As a result, the crop is averaging 10 bushels per acre. The weeds, which have grown from the rain we received the past week, along with the abnormally cool morning and evening weather have made for shorter harvest days. Sometimes when we are harvesting in Texas, the hot, humid weather doesn’t depart with the setting sun. The cool evenings and mornings we have been experiencing this year have been especially enjoyable to us Northerners.

Rhubarb is very common in South Dakota. We make breads, jams, and desserts such as pies, bars and crisps with it. Since rhubarb isn’t as commonly found in the South and we had some South Dakota grown rhubarb along, I made my favorite rhubarb dessert for one of our cook-outs. While it most definitely isn’t fat-free, this family recipe is a definite crowd pleaser!



1 C. Oleo

2 C. Flour

1/4 C. Sugar

Mix together and pat into the bottom of a cookie sheet. Bake at 350 degrees for 20 minutes or until golden brown.


1 C. Heavy Whipping Cream

6 Egg Yolks (reserve whites for meringue/ topping)

2 C. Sugar

1/4 C. Cornstarch

4 C. Rhubarb

Mix the ingredients together in a saucepan and cook the ingredients on medium, stirring frequently, until thickened. Spread on baked crust.

Meringue Topping

6 Egg Whites

3/4 C. Sugar

1/2 tsp. Cream of Tarter

Spread over the filling and bake at 350 until the meringue is slightly golden brown.

Jada Bulgin can be reached at jada@allaboardharvest.com. All Aboard 2009 Wheat Harvest is sponsored by High Plains Journal and DuPont Crop Protection.


Sorry, the comment form is closed at this time.