Park, Kansas—I’ve said it before and I’ll say it again. One of the best things about owning a harvest crew is getting to meet so many people, from a variety of places and all walks of life. I’m glad that our business not only affords individuals a means to earn income, but also travel, make memories and experience things they may not otherwise have the chance to do. On the flip side, each member not only fills a needed position on the team, but also provides our family with diverse, positive experiences and memories we may not have had they
Recipes
Sidney, Nebraska—This field meal takes no time at all and will satisfy even the pickiest eaters (hopefully)!
Cheeseburger Pie
Preheat oven to 400 degrees and spray 9-inch pie plate with cooking spray.
Ingredients:
1 pound ground beef
1 small onion, chopped
salt, pepper and seasoned salt
1 C. shredded cheese
½ C. Bisquick
1 C. milk
2 large eggs
1. Cook beef & onion until browned and cooked through. Drain. Season to taste. Spread in pie plate and sprinkle cheese on top.
2. In a small bowl, whisk together remaining ingredients until smooth. Pour into pie plate.
3. Bake for about 25 minutes. Slice and enjoy!
Happy harvest trails to you!
All Aboard Wheat Harvest
Cheyenne, Oklahoma—I hopped on the InstantPot train a couple of years ago after my mom recommended giving it a try. I relied heavily on her knowledge and know-how as the idea of pressure cooking made me real nervous. All I could envision was food exploding all over my kitchen! I soon discovered what an impossible scenario that was—electric pressure cooking is pretty darn fool-proof.
The InstantPot is ready to go!
I know I haven’t used this kitchen gadget in nearly all of its capacities, but it has become an important part of my cooking routine and now I couldn’t imagine hitting the
Cheyenne, Oklahoma—I will be the first to say that I knew very little about custom harvesting and farming when I met my husband for the first time. Almost nine years later, I still feel like I’m learning something new every day … and that will probably never change! One of the greatest lessons I’ve learned is the importance of a hot meal. This may seem obvious to most, but let me explain …
We're headed to field with supper. I think I've got a pretty cute sidekick...
When Jason and I were dating and I was working a full-time job, I did
Manley, Nebraska—It was some time between the 2000 fall harvest and the spring of 2001 that we made the decision to change things up a bit with our crew. I would go to the field with Jim and the girls were going to become our support system. I was silently doing a little happy dance because I loved being in a combine.
When my grandparents asked me to join their crew for the 1974 harvest, I’m absolutely certain they had no clue they were setting me up for what would become my life journey.
Anticipation ... waiting a bit longer before the
Hardin, Montana - One of my primary jobs during our harvest run is keeping everyone fed. Typically everyone is on their own for breakfast, but I’ll pack a lunch that goes with the crew when they head out in the morning and then I'll take supper out to the field in the evening.
I’m pretty diligent about meal planning and try to have 4 or 5 days of meal ingredients on hand. We tend to find ourselves in towns that may not have a grocery store, or maybe the grocery store that’s available keeps the bare necessities in stock…which absolutely comes in