2012 life on the farm tab

8/2/2019 2012 Life on the Farm Tab

1/16

a special

supplement to

THE DELPHOS

HERALDMarch 2012

Lifeon the Farm


2/16

2 The Herald Agricultural Tab March 2012

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March 2012 The Herald Agricultural Tab 3

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Commercial farms of the future may bestaffed by robots that will identify, sprayand pick individual pieces of produce fromplants, even when their targets are grapes,

peppers and apples that are as green as theleaves that surround them.

As scientists in Israel and Europe getcloser to this goal, experts say the workhas a number of potential benefits. Au-tonomous agricultural robots could pro-tect human workers from the harmfuleffects of handling chemicals by hand.And through a system of highly selectivespraying, robots could reduce a farms useof pesticides by up to 80 percent.

Robots could also offer a timely sup-

ply of labor in many places, where theresimply arent enough itinerant workersavailable at the right times in the harvest-ing cycle. Meanwhile, attempts to createrobots that can see, grasp and learn couldend up having widespread applications inmedicine, video games and more.

And while scientists have been work-ing to develop robots for agricultural la-bor for more than 20 years, a new projectis taking a more cerebral approach. Thegoal is to teach computers to see like hu-

mans do and to get better at their jobs asthey work and learn.

The technology is ready, and now wecan start seeing this penetrating into themarket, said Yael Edan, an engineer androbotics researcher at Ben-Gurion Univer-

sity of the Negev in Israel. I would saythere will definitely be robots out there infive years -- maybe not be on every farm,and maybe not for every farmer. I thinknow the time is there.

Modern commercial farms are alreadyfull of tractors with automated steeringand machines that can milk cows and tillsoil. But zeroing in on individual fruits orvegetables is a much more challengingtask. Thats because the outdoor environ-ment is unpredictable and ever-changing.

Each piece of produce, for example,has a unique shape, size, color and ori-entation, which means that a computercant be programmed to simply searchfor a specific image. Shadows and lightconditions change throughout the dayand night, as well, making an individualobject look different under various condi-tions. And green fruits and vegetables canlook much like the leafy bushes or vinesthey grow on.

To boost a computers ability to find

order within the relative chaos of an agri-cultural environment, Edans team, along

with a European consortium of colleagues,is working on intelligent sensing systems.One strategy involves multi-spectral cam-eras that analyze wavelengths of light

bouncing off of objects. The idea is tofind a consistent pattern that would tellthe robot when it is seeing, say, a pepper,no matter whether that pepper was right-side-up or upside-down.

Along with other sensors and pro-grams, the researchers aim to create a ro-botic brain that could then learn from itsmistakes and improve as it works.

We will have an algorithm that willsee simple shapes. And when food is par-tially covered by leaves, it will say: OK,

lets not use the full-shape algorithm. Butsince we only see part of the food, letstry to complete the contour, Edan said.What separates her teams work from pre-vious projects, she said, is that it incorpo-rates both features of human vision andcomputer learning.

So far, computers can easily find be-tween 80 and 85 percent of fruits on aplant, the group has found. But theirbenchmark is 90 percent, and many farm-ers say they wouldnt use a robot unless it

hit an accuracy rate of 99 percent.Once a robot identifies its targets, the

engineers are also trying to design a grasp-ing tool that will grab produce in the rightplace and pick it with the right amount offirmness. To that end, they are studying

human movements and using another setof algorithms to try to imitate what comesso naturally to human hands.

As the project, which began last Octo-ber, ramps up and begins to produce re-sults, agricultural robots could eventuallyhelp farmers around the world, includingin the United States, said Bernie Engel, anagricultural engineer at Purdue Universityin West Lafayette, Ind.

In many cases, there are challengesfinding labor to do some of the harvest-

ing of strawberries and other fruits andvegetables, Engel said. Its hard work.Theres a timeliness factor, where youcant wait a week. You need lots of laborfor fairly short periods of time, which cre-ates real challenges for keeping peopleemployed in a sustainable manner.

If you think about the global popula-tion at this point and the need to feed agrowing population, he added, we haveto get more efficient at the harvesting andproduction of these crops.

Courtesy of Discovery News.

Robots on the farm


4/16


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(MS) Gardeners rely on a number of fac-tors when deciding on what to plant in theirgardens and around their property. One ofthe most important things to take into con-

sideration is the climate.Since 1960, the go-to source for climate

and relation to agriculture has been theU.S. Department of Agricultures (USDA)Plant Hardiness Zone map. In 1967, Agri-culture Canada developed their own mapthat took into consideration Canadian plantsurvival data and a wider range of climaticvariables. The maps remained constant un-til now.

In January 2012, the USDAreleased anupdated zone map. The map is now more

precise and reflects microclimates, heat is-lands, prevailing wind, elevation, and gen-erally better data. It breaks down the countryinto 13 unique zones from the previous 11.Individuals who once resided in a particularzone may find that they are now moved intoanother zone. This updated map has takeninto consideration climate changes thathave occurred between 1976 and 2005. Younow may be able to try plants that you mayhave been skeptical about in the past.

The new map now offers a GeographicInformation System, orGIS, -based, inter-

active format and is specifically designed

to be Internet-friendly. The map websitealso incorporates a find your zone by ZIPcode function. Static images of national,regional and state maps have also been in-

cluded to ensure the map is readily acces-sible to those who lack broadband Internetaccess.

The new version of the map includes 13zones, with the addition for the first time ofzones 12 (50-60 degrees F) and 13 (60-70degrees F). Each zone is a 10-degree Fahr-enheit band, further divided into A and B5-degree Fahrenheit zones.

A hardiness zone describes a geographi-cally defined area in which a specific cat-egory of plant life is capable of growing, as

defined by climatic conditions, including itsability to withstand the minimum tempera-tures of the zone. Summer temperatures arenot factored into the mix. Therefore, areaswith similar winter patterns and averagelows may be in the same zone despite hav-ing drastically different highs. Hardinesszones may not take into consideration snowcover, either. Snow helps insulate the soiland hibernating plants. Therefore hardinesszones are more like guidelines instead offoolproof methods of determining viableplants.

Although a poster-sized version of this

map will not be available for purchase fromUSDA, as in the past, anyone may down-load the map free of charge from the Inter-net onto their personal computer and printcopies of the map as needed.

When shopping for plants, most will dis-

play a hardiness zone right on the containerto help you determine whether this particu-lar plant will be acceptable outdoors in yourzone. To learn more about hardiness zones,visit www.usda.gov or http://planthardi-

ness.gc.ca.

Maps reveal new plant hardiness zones


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Every day, Americas farm families riseto meet the challenge of feeding and cloth-ing the world. Satisfying world demand isexactly what they do. America sends her

bounty all over the world, and it all startson family farms.

To these men and women, the landis more than a livelihood its a legacy.Its a resource to be cared for, preserved,improved and passed to the next generation.Theyre the caretakers of our land. Theymake their living from it. They provide forus with it.

In some way, were all connected to agri-culture. Learn more about what Americasfarmers provide for us every day.

U.S. FARM FACTS To keep up with population growth

more food will have to be produced inthe next 50 years as the past 10,000 yearscombined.

Today, the average U.S. farmer feeds155 people. In 1960, a farmer fed just 26people.

Todays farmer grows twice as muchfood as his parents did using less land,energy, water and fewer emissions.

American farmers ship more than $100billion of their crops and products to many

nations. U.S. farmers produce about 40 percent

of the worlds corn, using only 20 percentof the total area harvested in the world.

Farmers are a direct lifeline to morethan 23 million U.S. jobs in all kinds ofindustries.

In the past five years, U.S. farm opera-tors have become more demographicallydiverse. The 2007 census counted nearly30 percent more women as principal farmoperators.

The count of Hispanic operators grewby 10 percent, and the counts of AmericanIndian, Asian and African-American farmoperators increased as well.

U.S. CORN FACTS One bushel of corn is 56 pounds. That

means U.S. farmers produce an average ofmore than 9,000 pounds of corn per acre.

If U.S. farmers used crop productionpractices from 1931 to produce an amountof corn equivalent to the 2008 crop, itwould require 490 million acresan areamore than 120 million acres larger than thestate of Alaska.

The U.S. produces about 40 percent of

the worlds corn using only 20 percent ofthe total area harvested in the world.

Individuals or families own 82 percentof corn farms. Another 6 percent are family-held corporations.

Less than 15 percent of U.S. corn acresare irrigated.

Farmers today produce 70 percent morecorn per pound of fertilizer than as recentlyas the 1970s.

Corn farmers have reduced total fertil-izer use by 10 percent since 1980.

According to the USDA, one acre ofcorn removes about 8 tons of carbondioxide from the air in a growing seasonat 180 bushels per acre produces enoughoxygen to supply a years needs for 131people.

Corn production has marched steadi-ly upward for decades while using feweracres.

American farmers produced the fivelargest corn crops in history during thepast five years. Even after supplying food-makers, ranchers, ethanol producers andgrain exporters, America will again be ableto save 10 percent of this years harvest forthe future.

Farmers today grow five times as muchcorn as they did in the 1930s on 20 per-

cent less land. That is still 13 million acres,or 20,000 square miles, twice the size of

Massachusetts. The yield per acre has skyrocketed

from 24 bushels in 1931 to 154 now, or asix-fold gain.

U.S. SOYBEAN FACTS Farmers in more than 30 U.S. states

grow soybeans, making soybeans the coun-trys second-largest crop in cash sales andthe number one value crop export.

Soy ink is used to print textbooks andnewspapers.

The soybean is the highest naturalsource of dietary fiber.

The livestock industry is the largestconsumer of soy meal.

In 2008, soybeans represented 56 per-cent of world oilseed production, and 33percent of those soybeans were produced bythe American farmer.

The U.S. exported 1.16 billion bushels(31.6 million metric tons) of soybeans in2008, which accounted for 40 percent of theworlds soybean trade.

A 60-pound bushel of soybeans yieldsabout 48 pounds of protein-rich meal and 11pounds of oil.

One and a half gallons of biodiesel and

48 pounds of soybean meal can be producedfrom one bushel of soybeans.

Did you know? Facts about Americas farmers


6/16


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How can you manage land ina way that improves soil produc-tivity, water quality, and othersoil benefits? Start with these six

components of soil quality man-agement. If you want to assessthe effect of your existing land

management practices, begin byasking which of your practicesfall into each of these categories.Choosing specific practices within

each category depends on yoursituation because different kindsof soil respond differently to thesame practice.

Enhance organic matterOrganic matter management:

Whether your soil is naturally highor low in organic matter, addingnew organic matter every year isperhaps the most important way toimprove and maintain soil quality.Regular additions of organic mat-ter improve soil structure, enhancewater and nutrient holding capac-ity, protect soil from erosion andcompaction, and support a healthycommunity of soil organisms. Prac-tices that increase organic matterinclude: leaving crop residues in

the field, choosing crop rotationsthat include high residue plants,using optimal nutrient and watermanagement practices to grow

healthy plants with large amountsof roots and residue, growing cov-er crops, applying manure or com-post, using low or no tillage sys-tems, using sod-based rotations,growing perennial forage crops,and mulching. (Link to organicmatter management practices.)

Avoid excessive tillageTillage management: Reducing

tillage minimizes the loss of or-ganic matter and protects the soilsurface with plant residue. Till-age is used to loosen surface soil,prepare the seedbed, and controlweeds and pests. But tillage canalso break up soil structure, speedthe decomposition and loss of or-ganic matter, increase the threat

of erosion, destroythe habitat of help-ful organisms, andcause compaction.New equipment al-

lows crop produc-tion with minimaldisturbance of thesoil. (Link to culti-vation practices.)

Manage pestsand nutrients effi-ciently

Chemical man-

agement: An important functionof soil is to buffer and detoxifychemicals, but soils capacity fordetoxification is limited. Pesti-

cides and chemical fertilizers havevaluable benefits, but they alsocan harm non-target organismsand pollute water and air if theyare mismanaged. Nutrients fromorganic sources also can pollutewhen misapplied or over-applied.Efficient pest and nutrient man-agement means testing and moni-toring soil and pests; applyingonly the necessary chemicals, atthe right time and place to get the

job done; and taking advantage ofnon-chemical approaches to pestand nutrient management such ascrop rotations, cover crops, andmanure management. (Link to fer-tility management and pest man-agement practices.)

Prevent soil compactionCompaction management:

Compaction reduces the amountof air, water, and space available toroots and soil organisms. Compac-

tion is caused by repeated traffic,heavy traffic, or traveling on wetsoil. Deep compaction by heavyequipment is difficult or impos-sible to remedy, so prevention isessential. Subsoil tillage is onlyeffective on soils with a clearlydefined root-restricting plow pan.In the absence of a plow pan, sub-soil tillage to eliminate compac-

tion can reduce yield. Prevention,not tillage, is the way to managecompaction. (Link to cultivation,compaction controlled traffic prac-

tices.)

Keep the ground coveredResidue management: Bare soil

is susceptible to wind and watererosion, and to drying and crust-ing. Ground cover protects soil,provides habitats for larger soil or-ganisms, such as insects and earth-worms, and can improve wateravailability. Ground can be cov-ered by leaving crop residue on thesurface or by planting cover crops.In addition to ground cover, liv-ing cover crops provide additionalorganic matter, and continuouscover and food for soil organisms.Ground cover must be managed toprevent problems with delayed soilwarming in spring, diseases, andexcessive build-up of phosphorusat the surface. (Link to residue andcover crop practices.)

Diversify cropping systems

Diversity management: Diversi-ty is beneficial for several reasons.Each plant contributes a uniqueroot structure and type of residueto the soil. A diversity of soil or-ganisms can help control pest pop-ulations, and a diversity of culturalpractices can reduce weed anddisease pressures. Diversity acrossthe landscape can be increased byusing buffer strips, small fields, orcontour strip cropping. Diversityover time can be increased by us-

ing long crop rotations. Changingvegetation across the landscape orover time not only increases plantdiversity, but also the types of in-sects, microorganisms, and wild-life that live on your farm. (Linkto cropping systems and integrat-ed pest management practices.)Courtesy of Soil Quality for Environmen-

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soil types!

Issues facing hobby farmersAs a hobby farmer, your worries arent

limited to aphids, goat bloat and the price offuel. Whether you have a home on the rangeor a few acres in the suburbs, youre likely

also concerned about issues that threatenyour rural lifestyle.March 11 marks the start of National Ag-

riculture Week. Here are the top five rural-development concerns for hobby farmersand whats being done to address them.

1. Rural Food DesertsAs rural populations dwindle so have the

number of supermarkets in farming commu-

nities, creating rural food deserts.According to the USDA, more than 3.6

million people live in rural food deserts, orareas where access to fresh, healthy, afford-

able foods is more than 10 miles away. Inits Food Desert Map, the USDAs EconomicResearch Service shows that 26 percent ofU.S. food desert tracts are rural.

The USDA Agricultural MarketingService launched the Know Your Farmer,Know Your Food program in 2009 to fundprojects and interventions that improve ac-cess to fresh, healthy foods in food deserts.

The Center for Rural Affairs is also increas-ing awareness about food deserts and imple-menting strategies to save small-town gro-cery stores.

2. FrackingThe impact of hydraulic fracturing (akafracking), a process of injecting water andchemicals into deep wells to extract naturalgas, weighs heavily on farmers minds.

Fracking has been blamed for contami-nating groundwater and causing reproduc-tive and neurological problems in livestock.Researchers from Cornell University re-

leased a report, Impacts of Gas Drillingon Human and Animal Health, in January2012 linking fracking with sudden death incattle.

Food and Water Watch, a nonprofit or-ganization promoting sustainable food,fish and water, lists several regional ac-tions against fracking The National FarmersUnion in Canada called for a moratoriumon fracking in February 2012. To date, theNational Farmers Union in the U.S. has not

See ISSUES, page 8


8/16


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addressed the issue of fracking.3. Farmland PreservationAmerican Farmland Trust, a nonprofit

aimed at protecting farm and ranch land, re-ports that 1 acre of agricultural land is lost

to development every minute.To protect disappearing farmland,

American Farmland Trust promotes envi-ronmentally sound farming practices andeducates the public about the importance ofsupporting local farmers. The organizationalso lobbies for policy changes to protectfarmland, including the Federal FarmlandProtection Policy Act, which was intro-duced as part of the Farm Bill in 1981 asthe first federal law to address the loss ofagricultural land to nonfarm development.

The Federal Farmland Protection PolicyAct minimizes the extent to which federalprojects, like airports, dams and highways,contribute to the loss of farmland, butdoesnt address the impact of private devel-opers.

Several states, including Illinois, Wash-ington and Connecticut, have also enactedfarmland-preservation programs.

4. Funding for New FarmersWith the USDAs estimate that 500,000

farmers are expected to retire in the next20 years, the future of U.S. agriculture isthreatened. New farmers are eager to take

the reins but face significant stumblingblocks to starting a farm.

A whopping 78 percent of young farm-ers cited lack of capital as the biggest chal-lenge facing beginning farmers, according

to Building a Future With Farmers: Chal-lenges Faced by Young, American Farm-ers and a National Strategy to Help ThemSucceed, a report issued by the NationalYoung Farmers Coalition.

The majority of farmers under age 30who were surveyed rented farmland be-cause farm ownership was out of reach.

The USDAs Farm Service Agency of-fers loans to beginning farmers, but accord-ing to NYFC, it can take up to a year toreceive funds and loan limits of $300,000are often too low to purchase farmland inmany markets.

The National Sustainable AgricultureCoalition is promoting the Beginning Farm-er and Rancher Opportunity Actincludedin the 2012 Farm Billto improve accessto land, credit and crop insurance for newfarmers and provide the training and men-toring they need to be successful.

5. Price of FarmlandIn 2011, farm equipment manufacturer

Case IH surveyed farmers about the leadingissues impacting their operations and found

Issues (Continued from page 7)

See ISSUES, page 10


9/16


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that almost 25 percent of respondents citedthe availability and price of land for expan-sion as a top concern.

Prices for land in OBrien County, Iowa,reached $7,148 per acre, up 16.2 percentfrom 2009, according to an annual surveyconducted by Iowa State University Exten-sion. In fact, the average value of an acreof farmland in Iowa increased 15.9 percentin 2010, following a trend of higher pricesacross the Midwest.

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Across the U.S., organizations likeAmerican Farmland Trust have spearheadedregional efforts, such as purchasing conser-vation easements and expanding farm leas-ing opportunities, to make farmland moreaffordable and help farmers expand existingenterprises.

Courtesy of Hobby Farms

Issues (Continued from page 8)


11/16


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Compost is the single most importantsupplement you can give your garden soil.

Composting is a simple way to add nu-trient-rich humus which fuels plant growthand restores vitality to depleted soil. Its also

free, easy to make and good for the environ-ment.Composting BenefitsSoil conditioner. With compost, you are

creating rich humus for lawn and garden.This adds nutrients to your plants and helpsretain moisture in the soil.

Recycles kitchen and yard waste. Com-posting can divert as much as 30% of house-hold waste away from the garbage can.

Introduces beneficial organisms to thesoil. Microscopic organisms in compost helpaerate the soil, break down organic material

for plant use and ward off plant disease.Good for the environment. Compostingoffers a natural alternative to chemical fer-tilizers.

Reduces landfill waste. Most landfillsin North America are quickly filling up;many have already closed down. One-thirdof landfill waste is made up of compostablematerials.

You can also add garden soil to yourcompost. A layer of soil will help to maskany odours, and micro-organisms in the soilwill accelerate the composting process.

Do not compost meat, bones or fishscraps (they will attract pests), perennialweeds (they can be spread with the com-post) or diseased plants. Do not not includepet manures in compost that will be used onfood crops. Banana peels, peach peels andorange rinds may contain pesticide resi-due, and should be kept out of the compost.Black walnut leaves should not be compos-ted. Sawdust may be added to the compost,but should be mixed or scattered thinly toavoid clumping. Be sure sawdust is clean,with no machine oil or chain oil residues

from cutting equipment.For kitchen wastes, keep a container with

a lid and a handle under the sink. Considerusing a stainless steel compost pail with airfilter, or the ceramic model. If you dont

mind occasional smells, use an old ice-cream pail. Chop up any large chunks be-fore you toss them in. When the container isfull, take it out to your composter, or, use anindoor composter such as the NatureMill.

With yard and garden wastes, differentcomposting materials will decompose atdifferent rates but they will all break downeventually. If you want to speed up the com-posting process, chop the larger material intosmaller pieces. Leaves and grass clippingsare also excellent for compost, but should besprinkled into the bin with other materials,or put on in thin layers. Otherwise they willmat together and take longer to compost.

How to CompostStart your compost pile on bare earth.

This allows worms and other beneficial or-

ganisms to aerate the compost and be trans-ported to your garden beds.Lay twigs or straw first, a few inches

deep. This aids drainage and helps aeratethe pile.

Add compost materials in layers, alter-nating moist and dry. Moist ingredients arefood scraps, tea bags, seaweed, etc. Drymaterials are straw, leaves, sawdust pelletsand wood ashes. If you have wood ashes,sprinkle in thin layers, or they will clumptogether and be slow to break down.

Add manure, green manure ( clover,

buckwheat, wheatgrass ) or any nitrogensource. This activates the compost pile andspeeds the process along.

Keep compost moist. Water occasionally,or let rain do the job.

Cover with anything you have - wood,plastic sheeting, carpet scraps. Coveringhelps retain moisture and heat, two essen-tials for compost. Covering also preventsthe compost from being over-watered byrain. The compost should be moist, but notsoaked and sodden.

Turn. Every few weeks give the pile a

quick turn with a pitchfork or shovel. Thisaerates the pile. Oxygen is required for theprocess to work, and turning adds oxygen.You can skip this step if you have a readysupply of coarse material, like straw.Note:

If this all seems like too much work, youmay consider a buying a rotating composttumbler to save time and effort.

Carbon/Nitrogen RatioAll compostable materials are either

carbon or nitrogen-based. The secret to ahealthy compost pile is simple: maintaina working balance between these two ele-ments.

Carbon - carbon-rich matter (like branch-es, stems, dried leaves, peels, bits of wood,bark dust or sawdust pellets, shredded brownpaper bags, coffee filters, conifer needles,egg shells, hay, peat moss, wood ash) givescompost its light, fluffy body.

Nitrogen - nitrogen or protein-rich matter(manures, food scraps, leafy materials likelawn clippings and green leaves) provides

raw materials for making enzymes.A healthy compost pile should have muchmore carbon than nitrogen. A simple rule ofthumb is to use one-third green and two-thirds brown materials. This allows oxygento penetrate and nourish the organisms thatreside there. Too much nitrogen makes fora heavy, smelly, slowly decomposing mass.Good composting hygiene means cover-ing fresh nitrogen-rich material, which canrelease odors if exposed to open air, withcarbon-rich material, which often exudesa fresh, wonderful smell. If in doubt, add

more carbon!

Simplest Composting Methods~ No-turn compostingThe biggest chore with composting is

turning the pile from time to time. However,with no-turn composting, your compost

can be aerated without turning.The secret is to thoroughly mix in enoughcoarse material, like straw, when buildingthe pile. The compost will develop as fast asif it were turned regularly, and studies showthat the nitrogen level may be even higherthan with turned compost.

With no-turn composting, add newmaterials to the top of the pile, and harvestfresh compost from the bottom of the bin.This can be easily done in an Aerobin Com-poster, or a WIBO compost bin.

~ Composting leaves

If you have too many leaves to incorpo-rate into the compost bin, you can simplycompost the pile of leaves by itself. Locatethe pile where drainage is adequate; a shad-ed area will help keep the pile from dryingout.

The leaf pile should be at least 4 in di-ameter and 3 in height. Include a layer ofdirt between each foot of leaves. The pileshould be damp enough that when a sampletaken from the interior is squeezed by hand,a few drops of moisture will appear. Thepile should not be packed too tightly.

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Composting is important supplement for your garden soil

See COMPOSTING, page 12


12/16


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The pile will compost in 4 - 6 months,with the material being dark and crumbly.Leaf compost is best used as an organic soilamendment and conditioner; it is not nor-

mally used as a fertilizer because it is lowin nutrients.~ Leaf-mould teaYou can also use leaves to make a nutri-

tuous tea for your plants. Simply wrap asmall pile of leaves in burlap and immersein a garbage can or large bucket of water.Leave for three days, then remove the teabag and dump contents into the compost.Scoop out the enriched water with a small-er bucket and use to water your plants andshrubs.

Enclosed Compost Bins

For small-scale outdoor composting, en-closed bins are the most practical. The leastexpensive method is to build one yourselffrom a heavy-duty garbage can. Simply drill1.5-cm aeration holes in rows at roughly 15-cm intervals around the can. Fill the can witha mixture of high-carbon and high-nitrogenmaterials. Stir the contents occasionally toavoid anaerobic pockets and to speed upthe composting process. If the lid is secure,the bin can be laid on its side and rolled; alength of 2 cedar ( use a 2x2 or a 2x4) canbe bolted to the inside, running top to bot-

tom, to help flip the material. Without this,the contents tend to stay in place while the

bin is rolled.Another option is a compost bin, some-

times called a compost digester. Compostbins are enclosed on the sides and top, andopen on the bottom so they sit directly on

the ground. These are common compostingunits for homes in residential areas wherebins tend to be smaller, yet enclosed enoughto discourage pests. These bins are inexpen-sive, but it is difficult to turn the compost, soit can take several months to produce com-post. These bins are thin-walled plastic, andmay chip along the edges, especially duringa freeze.

The most efficient enclosed bin method isthe compost tumbler. Its possible to main-tain relatively high temperatures in drum/tumbler systems, both because the container

acts as insulation and because the turningkeeps the microbes aerated and active. Aninterior paddle aids aeration and preventsclumping of the composting materials. Thisgreatly speeds up the composting process.

An enclosed tumbler system offer thefollowing benefits:

- speeds up the composting process- can compost year-round, due to higher

internal temperature- cannot be accessed by rodents, rac-

coons, dogs or other critters- keeps compost neatly enclosed and

odor-free, well-suited for residential areasCourtesy of eartheasy.com

Van Wert County

Agricultural Society1055 S. Washington St., Van Wert, OH 45891

419-238-9270 Fax: 419-238-6408

Email: [email protected]

www.vanwertcountyfair.comwww.ohiofairs.org

156th Van Wert County FairAugust 29 to September 3, 2012

Composting(Continued from page 11)

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Ingredients

1 pound cubed beef stew meat1 tablespoon vegetable oil1 onion, thinly sliced1 (6 ounce) can tomato paste1 (14.5 ounce) can low fat, low sodium beefbroth1 cup chopped carrots3 potatoes, cubed1 sprig fresh rosemary1 teaspoon dried thyme1 bay leaf1/4 teaspoon crushed red pepper flakes10 ounces button mushrooms, quartered1 (10 ounce) package frozen green peas,thawed

Directions

Remove any bits of fat from the meat. Heatthe oil in a large pot over medium high heat.Saute the meat in the oil for 10 minutes, oruntil browned on all sides. Remove meatand set aside.Add the onion and tomato paste to the potand saute over medium heat for 5 minutes,or until onion is tender, stirring often. Re-

turn the meat to the skillet along with the

beef broth, combining with the onion andtomato paste mixture. Reduce heat to low,cover and simmer for 1 to 1 1/2 hours, oruntil meat is tender.Add the carrots, potatoes, rosemary, thyme,bay leaf and crushed red pepper flakes andsimmer, covered, for another 45 minutes.(Note: It may be necessary to add some wa-ter if the stew seems too thick.)Finally, add the mushrooms and the peas andallow stew to heat through, about another 10to 15 minutes. Remove bay leaf and rose-mary sprig before serving.

8 potatoes (baked)1 tsp. saltmilk (not too much1/4 cup butter1/2 tsp. garlic powderMashed, then add 6 oz. cream cheese, 4

tablespoons cream cheese, 4 tablespoonsonion, 4 tablespoons parsley, 2 cup ched-dar cheese.Put back in shells, sprinkle with paprika.Cover, refrigerate overnight. Bake at 400degree, 25-30 minutes.

3 cups thinly sliced onions2 cloves garlic, crushed2 tablespoons olive oil (any oil will do)4 tablespoons butter2 pounds tomatoes2 1/2 lbs. potatoes1 1/2 tsp. saltFreshly ground black pepper2 tablespoos chopped parsley1/4 tsp. basil1/2 tsp. oregano1 cup grated Swiss cheese (about 1/4 lb.)2 tablespoons grated parmesan cheese

Saute the onions and the garlic in the oiland 2 tablespoons butter until tender. Peel

the tomatoes and cut them in half, then

gently squeeze out the seeds. Let themdrain upside down. Meanwhile, peel thepotatoes and cut them into very thin slic-es. Dice the tomatoes and add them to theonions, along with 1/4 tsp. of salt, pepper,the parsley, basil and oregano. Mix gently.Butter the bottom and sides of a shallowthree quart casserole. Preheat the oven to325 degrees. Spoon one third of the toma-to-onion mixture on the bottom. Add halfthe potatoes, /2 tsp. salt, a little pepper, 1/2cup grated cheese and 1 tablespoons of theparmesan cheese. Repeat once again. Topwith the remaining third of the tomato-onion mixture. Dot surface with 2 table-spoons of butter. Bake for two hours (at

least) until potatoes are tender.

Beef StewTwice baked potatoes

Scalloped potatoes

COUNTRY RECIPES


14/16


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Ingredients2 loaves oven-dried white bread (recom-mended: Pepperidge Farm)

2 cups cooked white rice1 sleeve crushed saltines1 pound bulk breakfast sausage2 cups chopped celery1 large onion, chopped7 cups chicken stockSalt and freshly ground black pepper1 teaspoon dried sage leaves1 tablespoon poultry seasoning3 eggs, beaten1/4 stick butter, meltedMushroom Giblet Gravy, recipe followsDirections

Preheat oven to 350 degrees F.

Crumble oven-dried bread into a largebowl. Add rice and saltines.

Cook sausage in a large skillet until itstarts to brown. Add celery and onion andsaute until transparent, 5 to 10 minutes.Pour over bread and rice mixture. Addstock and mix well. Add salt, pepper, sage,and poultry seasoning. Mix well. Add thebeaten eggs and melted butter. Mix well.

Reserve 2 tablespoons of the stuffing mix-ture for the Mushroom Giblet Gravy.

Pour stuffing into a greased pan and bakeuntil cooked through and golden brown,about 45 minutes.

Mushroom Giblet Gravy:4 cups turkey or chicken stockGiblets from 1 turkey2 chicken bouillon cubes2 tablespoons reserved stuffing mixture3 tablespoons cornstarch1/3 cup cold water2 pints button mushrooms, sliced3 tablespoons butter

1 hard boiled egg, slicedSalt and freshly ground black pepper

Bring stock and giblets to a boil. Addbouillon and reserved stuffing mixture.Make a slurry by whisking together thecornstarch and water and add to the boil-ing stock; cook 2 to 3 minutes. Mean-while, saute mushrooms until browned inbutter. Add mushrooms to gravy with eggand salt and pepper, to taste.

1 lb. chicken livers (fresh, not previouslyfrozen)2 cups finely chopped onions3 hard-boiled eggs6 Tblsp. schmaltz

salt and black pepper to tastea few gribenes (optional)Preheat broiler to 500. Broil livers on broil-er rack 4 inches from the heat source for3 minutes on each side. Remove from theoven and finely chop livers.Melt 6 Tblsp. schmaltz in skillet and sautonions over medium/low heat until soft and

just beginning to brown. Add chopped liver

pieces and saut 1 minute more. Removefrom heat.Pour contents of skillet into a mixing bowl.In a separate bowl, chop the eggs and addthem to the liver mixture. Mix in the salt,

pepper, and gribenes (if using). Mix every-thing together until well blended. Chill atleast 3 hours in the refrigerator before serv-ing.Serving Suggestions: Serve small portionsof chopped liver garnished with kosher dillpickles and pickled beet slices during thewinter. Garnish the liver with fresh tomatoand English cucumber slices in the summer.

Old country stuffing Chopped liver

Ingredients1 lb. ground beef (80/20)2 ea. eggs1/3 cup panko bread crumbs3 Tbsp. parmesan cheese, grated3 quarts chicken broth3 cups fresh baby spinach1 cup carrots, diced1 cup yellow onion, diced1 cup celery, diced2 cups orzo pasta cup (to taste) extra virgin olive oilsalt and pepper to taste

Cooking DirectionsSaute carrots, onion and celery in oil until soft

and starting to brown.Add Chicken stock. Let the mixture reduce onhigh heat.While boiling, mix beef, eggs, breadcrumbs andparmesan in a separate bowl to make meatballs.Form into inch balls, and set on a bakingsheet.Cook meatballs on the baking sheet in 375F de-gree oven for 12-15 minutes.Add pasta to soup to cook.When meatballs are cooked, add them to thesoup.Stir in the spinach to the soup.

Boil 5 minutes and season with salt and pepper.

Italian Wedding Soup

15


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Mercer Landmark Inc.

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419-667-2901 1-866-808-corn (2676)

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401 Veach Rd.P.O. Box 213

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114 Carmean St., P.O. Box 187

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For directions to all locations to gowww.mercerlandmark.com

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16 Th H ld A i lt l T b M h 2012


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l i q u i d S T A R T E R f E R T i l i z E R

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2009. Na-Churs Plant Food Company dba NACHURS ALPINE SOLUTIONS. All rights reserved.www.nachurs.com

NACHURS liquid starters have a neutral pH and are low in both salt index and impurities. These features of our liquid starters

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2012 life on the farm tab

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