There are only 98 days left until the kick-off of the 2012 Missouri State Fair, "Celebrate Then and WOW"! Head over to the State Fair web page to buy tickets, preview this year's entertainment schedule and get updates on the competitions. Plan your trip now. The clock is ticking. 99... 98... 97... 96...
More and more travelers are looking for experiences that relax and rejuvenate. And even though there are nearly 200 bed and breakfasts in Missouri, each one has its own distinct personality. Some offer cooking classes or other educational experiences. Others offer recreational activities, or even the chance to work on a farm.
One of our AgriMissouri members, “Ms Fit Ranch,” is an on-farm bed and breakfast, offers all kinds of lodging choices and a full menu of activities from which to design a special get-away.
Located just outside Kansas City, this retreat features “personalized rural experiences for educational travelers and ‘haycationers.’”
Try one of their small group classes designed for those interested in learning more about organic and sustainable methods of gardening and cooking. Or one of their other workshop themes, including: companion planting, container gardening, buying and maintaining your garden tools, greens, herbs, tomatoes and eggs.
Or you might consider an on-farm “green” birthday that features a growing-related activity and play time.
Owner Kathi Whitman writes, “Whether you are looking for an affordable family weekend in the country or a girlfriend weekend to reconnect, the Ms Fit Ranch is the place to sustain yourself.”
To learn more about the Ms Fit Ranch, visit them online at http://www.misfitranch.net, or give them a call at (816) 65101845!
Whether you are a producer or a consumer, when it comes to the marketing of food and wine, packaging is key. At Cooper’s Oak Winery they not only sell fine Missouri wine, they also sell the packaging—carefully crafted oak barrels.
At “A&K Cooperage,” master cooper Dale Kirby has been making American and French oak wine barrels for 42 years. Son Matt, also a master cooper, carries on that tradition. In 2006 another family member, cousin Charlie Hargis, joined the company as sales manager and Cooper’s Oak Winery was born.
Today the company has locations in Higbee and also in Boonville. The second location in the former J.C. Penney department store is spacious and provides a perfect venue for food and wine events in Boonville. Steak dinners are also a popular affair, consistently selling out the winery in Higbee.
Most of the grapes used by Cooper’s Oak are purchased locally at Cedar Lane Vineyard, a small family operation. They also support local farmers by purchasing local beef. And also by holding food and wine events that feature local producers. This Friday, January 27, from 6 to 9 p.m., Cooper’s Oak Winery – Boonville will hold another such event. “Toast,” will allow guests to sample or purchase food from companies like Missouri Legacy Beef, Circle B. Ranch, Berry Nutty Farm and more.
Located just minutes from the 103 exit on I-70, Cooper’s Oak - Boonville is easy to find from almost anywhere in Missouri. Stop by for a visit to sample one of their wines, enjoy a weekend local food event, or reserve the balcony for your own celebration. Questions: 660-882-0111.
Christmas is such a wonderful time of year, filled with festive food and friends. Homes everywhere are toasting the holidays with eggnog. Some add a little extra spirit. Some do not. No matter how you like your nog, nothing you can buy in the store is as good as the frothy, creamy goodness that you can make in your own kitchen. Eggnog is still a popular drink during the holidays, but “nogging the egg” is becoming a lost tradition. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere. Once you see how easy this recipe is, it will be hard to imagine buying it in a carton again.
Ingredients
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the half and half, cream, bourbon andnutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
* Raw Eggs
*RAW EGG WARNING
Raw and lightly cooked eggs can pose a slight risk of salmonella or other food-borne illness. We recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
*Photo by Izik on Flickr.
Whether you observe Black Friday, Small Business Saturday, both or neither, for many the holiday season means a little extra shopping. And it's hard to argue that the holiday shopping season shifts up a gear or two about the time the Thanksgiving dinner dishes are washed and put away.
Whether your gift list includes a person who has everything (or it seems that everyone on your list is that way!), Missouri's agribusinesses offer a spread - from goats milk soaps and lotions to cheesecake to BBQ. The AgriMissouri Holiday Gift Guide has suggestions ranging from a handmade collar, leash or reins for the animal lover, gourmet chocolates and Missouri-made wine for the entertainer, or a handmade cutting board and savory cheeses for the foodie in your life, at AgriMissouri.com. The suggestions all include photos and are linked directly to each member's website or Facebook page. The items are also organized by price - from under $10, to $25, $50 and $100 - great for budget conscious shoppers.
Click on over to AgriMissouri.com to check out the AgriMissouri Holiday Gift Guide, and all of the fantastic options for locally grown and produced gifts this holiday season from our AgriMissouri members!
The holiday season is a time to celebrate and a time to give thanks. As we approach the Thanksgiving holiday, it is also a time to recognize the efforts our farmers and farm families throughout the year.
Thank A Farmer Day is an annual celebration recognizing the contributions and sacrifices our farmers and farm families make every day, so that our family and friends can gather together and give thanks with the safest, most reliable, most affordable food supply in the world.
Missouri celebrated Thank A Farmer Day yesterday at Fischer Farms Pumpkin Patch and Corn Maze in Jefferson City. Gov. Jay Nixon, Director of Agriculture Dr. Jon Hagler and representatives of Missouri's agriculture industry organizations gathered at the Fischer's diversified farm operation in south Callaway County, just across the Missouri River from the State Capitol, where they raise corn and soybeans, operate a pumpkin patch and corn maze and welcome families, school groups and community organizations.
Missouri is home to 108,000 farms, spread across roughly 29 million acres (according to USDA-NASS). And whether you choose to thank a farmer by visiting with someone you know personally or by making a greater effort to eat food grown and processed in your community, we hope that you take a few minutes to recognize the contributions farmers make to each day of your life sometime during this holiday season.
Thank you to Jay and Kim Fischer and all of Missouri's farmers, farm families and agribusinesses!
This week, I have been thinking an awful lot about pecans. Okay, I will admit - my thoughts have turned all of the way towards pecan pie. Warm pecan pie straight from the oven. The type of pecan pie that my momma makes.
Last week, I read an article written by our friend, Georgina Gustin, at the St. Louis Post-Dispatch titled "Amid stingy harvest, scramble for pecans" that has made my pecan pie thoughts flourish even more. In the story, Mary Hofstetter with The Blue Owl Restaurant and Bakery in Kimmswick says "Almost everything we make is pecans. The pies, the tartlets. Even the butterhorns have pecans in them."
As the article goes on, it points out a shortage of Missouri pecans for many reasons including the drought conditions in Missouri and other states driving up demand and export interests grabbing up all they can to ship to China.
Missouri pecan producers usually see 5 million pounds of pecans in a great harvest year. This year, they will not see that amount (but more like 1.5 million pounds).
Earlier this year, Governor Jay Nixon honored Missouri producer (and AgriMissouri member) Vernon Spaunhorst of Heritage Family Tree Farm in Washington, Mo. with a Governor's Ag Achievement Award. Vernon and his family farm are one of the lucky ones - when it comes to pecans. He is having a banner year mainly because his trees are located near a constant water source. These positive stories of successful pecan growing are what keep me sleeping at night awaiting my Thanksgiving meal.
Shortage or not, things are looking good if you are a pecan this year.
To find pecans and other local products near you, visit AgriMissouri.com - your connection to Missouri's goodness.
With World Series fever in the air it is hard not to think about peanuts, but dry roasted peanuts are not what we have on our mind this week. As the first frost hit last Friday, we had some work to do in the Growing Together Garden. Being that this is the George Washington Carver building, we grew peanuts for the first time this year, and the lower part of the garden got nipped just enough to dig them. While roasted peanuts are a great treat and baseball appropriate, when you have fresh green peanuts, there is one way to eat them that just can't be beat.
It you have driven through the south you have seen the signs "HOT BOILED PEANUTS!", with the giant pots steaming away on the side of the road and you have thought to yourself, "that's just gross." To some it will always be that way, but for those with the taste for salty slimy goodness, peanut harvest might become your favorite time of year. You can prepare this recipe with dry raw peanuts, but add several hours to the cooking time, or use a pressure cooker to do it. They will still taste good and stop your craving, but nothing is quite the same as the firm, yet soft texture you get from freshly dug peanuts.
Directions:
Thoroughly wash the peanuts: Leaving the nuts in their shells, rinse them repeatedly until the water runs clean. Soak them in water for about 20 minutes and repeat the rinsing process.
Boil the peanuts: Place the peanuts in a large stock pot and cover with half again as much water as there are peanuts in the pot. Bring them to a hard rolling boil for about an hour. The hard boil breaks the nut free from the shell and allows it to roll inside the shell for the remainder of the cooking. This is what tenderizes the nut. Make sure there is always enough water in the pot for the nuts to move freely.
Season the peanuts: After the initial boil, start with at least a 1/4 cup of salt per gallon of water. Add black pepper, cayenne or red pepper flakes to taste. Then turn the water down to a slow boil, but with enough movement to keep the peanuts moving in the pot. After about and hour, take out a peanut and suck on she shell to test your flavor, then adjust as desired. Adding the salt before the hard boil can cause the shell to tighten, making it harder to get the flavor inside and for the nuts inside to move and tenderize.
Keep on boiling: Keep boiling as long as it takes, about 4 hours total for green nuts. Some people like the nuts more firm, but ideally, it will still hold the shape when the shell is removed, but smash softly between your tongue and the roof of your mouth.
Serve: To serve them, just remove with a slotted spoon and place them in a bowl or cup. Roadside stands will often put them in a plastic bag inside a paper bag. The paper bag is a must for the shells, as is a paper towel or napkin for the salty, juicy drippings that will coat your chin and hands.
Save Some for Later: This is a long and ritualistic process, so be sure you save some for days when just need to satisfy that craving. All you have to do is put them in a freezer bag and put them in the freezer. You can freeze them in the water, if you want to reheat them in a pan. You can also drain them before freezing so you can microwave a handful at a time whenever you feel the need.
A fresh seasonal fruit that are a great treat to enjoy are blackberries. Blackberries are a flavorful healthy snack that the whole family will enjoy. This week’s featured AgriMissouri member happens to be an expert in blackberries.
Mule Barn Berries is owned and operated by Renee and Charlie Seba. The farm was started due to a collection of ideas. The couple was looking for ways to get their kids outside more, teach them the value of hard work, and how to manage money. They were looking for a second income that also allowed Renee to stay at home. They also decided that their land, location, and lake were all things to be utilized. The idea of blackberry farm came up and stuck with them. In January 2010, the family began planning and buying necessary items to create a u-pick farm.
The farm consists of 1½ acres of blackberries, 1 acre of corn, 200 tomato plants and 40 green pepper plants. The farm is a family project that keeps everyone busy. The Sebas are looking forward to producing raspberries next year and continuing to develop the farm for years to come.
A great thing about Mule Barn Berries is that not only does it provide a snack your family will enjoy but the farm helps create lasting memories through the u-pick operation. If you are interested in picking blackberries visit their website for location and hours. If you would just like to purchase the berries look for the family at the Liberty Farmers’ Market. The farm will also be participating in the AgriMissouri Farmers’ Market at the Missouri State Fair so be sure to check out their berries while at the fair.
