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Recipes

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

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

Sharon Springs, Kan. — Friday, the kids and I hit the ground running with our harvest duties and delivered Tex-Mex Sloppy Joes on tortillas for the evening meal. I found the recipe by Chef Alli in the Kansas Living magazine that Farm Bureau publishes. I had tried it out on Mark and the guys when they were in the area and they seemed to approved. The recipe went a little farther than I was expecting and was more than I'd get through at home, so I sent some over to our neighbors. They liked it, and she requested the recipe. With so

Garden City, Kan. – Taylor notified me earlier last week that she, Colten (her husband-to-be) and Callie were coming out to see us over the weekend. I sort of held my breath for the first couple of days thinking something might happen and they wouldn't be able to make it. But, made it they did! They arrived at 2:30 a.m. on Saturday. They left home at 6:30—after Taylor got home from work. And, me being the excited mom, I sat up and waited for them. I knew if I went to bed, I wouldn't be able to sleep because I'd be