Kale - May 15 – October 15

Mustard Greens – May 15 – October 15

Radishes – May 15 – November 1

Spinach – May 15 – July 15

Strawberries – May 15 – July 1

Turnip Greens – May 15 – October 21

Cabbage – May 19 – November 1

Collards – May 23 – October 21

 Did you know? – Storing eggs below 40 degrees will help keep bacteria from multiplying and can decrease the chance of illness.  Keep eggs refrigerated.

Strawberry Romaine Salad

~ Submitted by Carrie Arnold

2 heads Romaine lettuce

1 pound or heaping pint strawberries hulled

1 medium size red onion

3 Tablespoons roasted sunflower seeds

¾ cup mayonnaise

1/3 cup sugar

3 Tablespoons milk

2 Tablespoons white vinegar

Tear Romaine lettuce into bite-size pieces.  Slice strawberries and onion.  Toss with lettuce in large bowl.  Add sunflower seeds.  Whisk mayonnaise, sugar, milk and vinegar together in small bowl.  Add to salad and toss just before serving.

Cabbage and Noodles

~ Submitted by Pam Arnold

1 pound cooked noodles (any will work, short are best)

½ pound bacon (cut into pieces)

1 medium cabbage (sliced about ½ inch)

1 medium to large sweet onion (or 2 cooking onions) chopped

4 Tablespoons butter

salt and pepper to taste

In large skillet, fry bacon til crisp. Remove from pan. Lower heat; add onions, sauté slowly till clear, remove from pan.

Add butter to pan, when melted add cabbage and cook till it breaks down and becomes tender.

Add cooked bacon and onions back to skillet and mix.  Now add cooked noodles, stir and heat through.  Adjust salt and pepper to taste (depends on how salty your bacon is.)

Warning – Do NOT eat (or even taste) raw meat, poultry, fish, shellfish, or eggs. Do not sample uncooked mixtures (e.g. cookie dough or cake batter) that contains raw eggs.

We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.

 

 

 

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Rhubarb – April 23 through July 1

Asparagus – April 25 through July 1

Did You Know? Refrigerator temperatures should be kept at 40 degrees or lower and freezer temperatures should be kept at zero or lower. Refrigerate perishable foods immediately.  If you suspect a frozen item has been thawed, cook and eat it promptly.

Summit County Farm Bureau April 2012 What's In Season Recipe Contest Winner: Rhubarb Pie

Rhubarb Custard Pie
submitted from Pam Arnold

Pastry for 2 crust pie.  Line 9 inch pie dish with first layer of dough and set aside.

With mixer blend 1 Tablespoon butter, 3 Tablespoon flour and 1 and ½ cups sugar.

Add 2 beaten eggs, ½ teaspoon nutmeg and ½ teaspoon cinnamon and beat all until smooth.

Stir in 3 and ½ cups of finely sliced Rhubarb, combine well.  Pour into crust.

Cover with lattice top crust from 2nd layer of crust.  (The lattice allows the steam to escape and form a bit of crispy sugar top.)

Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees about 30 minutes more.

Rhubarb Crisp
submitted from Ed Arnold

In an 8 X 8 pan – toss 3 cups of cubed Rhubarb with ½ cup sugar.

Blend the following with a pastry knife and sprinkle on top of the Rhubarb:

½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
4 full graham crackers
¼ cup butter

Bake at 350 degrees for 40 minutes.

Rhubarb Meringue Pie
submitted by Donna Cecil

3 egg yolks, slightly beaten
1 and ¾ cup sugar
¼ teaspoon salt
¼ cup water
6 Tablespoon flour
2 and ½ Tablespoon butter, melted
4 cup fresh Rhubarb cut in ½ inch pieces (approximately 1 and ¾ pounds)
1 unbaked 9 inch pie shell
3 egg whites (for meringue)

Mix egg yolks, sugar, salt, and water. Blend in flour and butter, add Rhubarb. Pour into unbaked pie shell.

Bake at 425 degrees for 45 minutes or until both filling and crust are done. Top with meringue made from egg whites.

Asparagus and Tomato Salad
submitted by Ethel Cecil

16 stalks Asparagus
1 pound Roma Tomatoes, diced
1 and ½ Tablespoon basil, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound Feta cheese, crumbled
1/3 cup balsamic vinegar

Cut the stems from Asparagus stalks; discard. Slice Asparagus on the diagonal and blanch in boiling water for 5 minutes. Remove from boiling water and immediately immerse in cold water to stop the cooking.  In a large serving bowl, combine Asparagus and Tomatoes.

Add basil, salt and pepper. Stir in Feta cheese; toss and refrigerate. Before serving, toss with balsamic vinegar.

Don’t forget to store canned goods in a cool, dry place.  Keep cold foods cold and hot foods hot.

We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.

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A Message from our President, Peter Schanz – reprinted from the 2012 Winter print newsletter*

Click Here For More “Letters from the President”

I can’t help but wonder what the weather has in store next for the New Year 2012.

Most of us have just gone through one of the toughest years in recent history as far as the weather is concerned.

I don’t know about you, but I am looking for a good set of pontoons for my baler and maybe an aerator to dry down some hay for next spring.

Our cows have all passed their senior life-saving test after a record (for us anyway) four creek overflowing, pasture- flooding, debris strewing rain events this past year.

As I write this, there is still corn in some fields and a lot of deep tire ruts in others and all of them still have a lot of water, which means we’ll have to farm a little tougher in the New Year.

Unfortunately, we can’t do anything about the weather except make the best of it and utilize our time as best we can—while we can.  That is what it is all about anyway, isn’t it? 

From time to time, we are called on to help out in various ways, and, generally, we all do in one way or another.  Everyone has a cause that they hold near and dear to them, or an organization they belong to, whether it is church, PTA, sports, civic, cultural, charitable, family, etc…

The important thing is that we serve or contribute to some degree or another.

I recently attended the OFBF annual meeting, something I haven’t done in many years.  This event, although tedious, was a vivid reminder to  me of why I belong to this organization and what it does for you and me as farmers and to some extent to all of us who take a part in this thing we call Agriculture – and that includes everyone who sits down to eat.

As a delegate, I took part in the election of Roger Baker who replaced Bob Slicker as our new District 8 State Trustee, and I was also part of our voting delegation which helped to formulate State and National policy for the upcoming year.

Believe me there is a lot of work that goes into this democratic process.  Not everyone gets his way, but everyone can get his say in the final policy.

People on both sides of an issue are passionate when it comes to their position.  The result is policy which our organization follows and supports in its dealing with those interests that I mentioned above which we as individuals try to serve and support.

I am urging you as a member of this organization to take an active part in it. 

It doesn’t matter if you are an active farmer or an associate—your opinion does matter.  You can give your organization input.

For those of us that are active farmers, our role is more critical than ever in these turbulent political and economic times.  There are fewer farmers producing more food than ever before.  We need to be the example and the resource and, yes, the voice of Agriculture in getting our message out to those that do not have the opportunity to visit “Grandpa” on the farm, to those who have never seen a calf being born or to look at a seedbed and to see how compaction of the soil affects the way that seed will grow.

We have to tell people about the costs that go into keeping our equipment rolling and fueled and what costs are involved to get a final product to the mill or processor.

We are at a critical point in time because too many people have no idea of how much effort it takes to put that piece of pizza on their plate and do it in the safest and most cost-efficient way.  Farm Bureau needs you to tell your neighbor how you are part of what keeps him and his family eating food safely grown at an affordable price.

There are ample opportunities within our own county to serve this program. Take advantage of the programs available through our County and State offices. Talk to your county board of trustee member in your area to find out what issues are relevant and what Farm Bureau’s position is.

There are a number of educational seminars that will be held in the up-coming months right here in Summit County.  Currently Oil and Gas are topics that will be in the forefront.

There will be seminars on “how to” do things better around the home, garden or farm.  Announcements will be made announcing upcoming events.

Our Ag-mobile is still in operation and would love to visit your school.  Contact your school and call the office to see about scheduling a date.

We will welcome your help in our upcoming membership drive and we are always looking for volunteers to serve on various committees or just to help out at the County Fair.

The opportunities to learn are endless, and the best part is, anyone can be an integral part of contributing to where their food and fiber comes from by taking a part in Farm Bureau.

*The Summit County Farm Bureau mails out a print newletter to each of its more than 1,000 members each year. To become a member, apply online here.

 

 



Whats in Season Summit County Farm Bureau Recipe Contest 2012

To help get your creative juices flowing, we put together the following list of seasonal fruits and vegetables – and when they are in season here in Summit county, Ohio.

Now all you need to do is submit your favorite recipes containing one or more of these items!

Remember, everyone who submits a recipe will receive a “Can You Live Without Farmers?” stadium cushion. If your recipe is featured on our website between April and September, 2012 – you will receive a $25 gas card. Submit a recipe containing at least one dairy item for National Dairy Month in June and receive a $50 gas card!

Click here for additional details – and instructions on how to submit your best recipes!

“What’s In Season” – Fresh Fruits and Vegetables

April

Rhubarb
Asparagus

May

Kale
Mustard Greens
Radishes
Spinach
Strawberries
Turnip Greens
Cabbage
Collards

June

Cilantro
Leafy Lettuce
Endive & Escarde
Beets
Broccoli
Dill
Green Onions
Parsley
Snap Beans
Green Beans
Raspberries
Summer Zucchini
Blueberries
Pole Beans

July

Sweet Corn
Cucumbers
Bell Peppers
Tomatoes
Currants
Potatoes
Lima Beans
Carrots
Blackberries
Eggplant
Leeks
Okra
Peaches
Sweet Peppers
Dry Onions
Cantaloupe
Hot Peppers

August

Apples
Fall Raspberries
Spinach
Winter Squash
Table Grapes

September

Watermelon
Turnips
Parsnips
Cauliflower
Broccoli
Pumpkins

Submit Your Best “What’s In Season” Recipes Between January 15 and February 29, 2012
(Use Form Below to Submit Recipes)

Summit County Oh Farm Bureau 2012 Recipe Contest

The Summit County Farm Bureau wants to share your best recipes featuring locally grown fruits and vegetables with our readers.

Therefore, we’ve put together a fun little contest that will run from now through the majority of the 2012 growing season…

Here’s How it Works:

From now until February 29,2012, we are accepting recipes for our new “What’s in Season” Recipe Contest. Once all entries are received, we will start selecting the best submissions and featuring them here on our website over the next several months.

Recipes should include locally grown fruits and/or vegetables, ranging from apples and asparagus to watermelon and zucchini – and everything in between!

New winning recipes will be added each month beginning in April and continuing through September 2012. Each month’s recipes will focus on “What’s in Season” for that particular month in order to give our readers fresh ideas for how to use what’s currently growing in their own backyards!

Prizes:

Everyone who sends in a recipe will receive a “Can You Live Without Farmers?” stadium cushion.

Plus, if your recipe is selected and posted on the website as part of the “What’s In Season” postings – you will also receive a $25.00 gas card!

In addition, we will be awarding a $50.00 gas card for the best dairy product recipe in honor of National Dairy Month – so don’t forget to submit your best recipe with a dairy product in it, as well!

Enter Today:
Use this form to submit your best seasonal recipes featuring locally grown fruits and vegetables. (We need your street address in order to mail out prizes. This information will not be shared with anyone outside our organization).

*(denotes required field)

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The Summit County Farm Bureau is currently accepting applications for the Robert H. Eckert Memorial Academic Scholarship for the 2012 – 2013 school year. Application deadline is March 1, 2012.

For more information (and to instantly download an application), click here.

 

As another profitable year of farming comes to an end, you may be considering ways to improve your business position and reduce your 2011 tax liability.

The Animals for Life Foundation (AFL) may be the answer you’ve been looking for.

No – the AFL is NOT an animal rights group. Instead, it is an organization started by the Ohio Farm Bureau that is working on behalf of farmers to promote the value of the human-animal bond, the professions that further it, and the proper care of animals in the diverse ways they improve human life.

“There has to be a mainstream discussion about these topics,” said AFL Executive Director David White. “We can’t let activists dictate society’s expectations about the essential elements animals bring to human life when they ultimately want farmers, zoos, restaurants, researchers and veterinarians go out of business.”

The Animals for Life Foundation wants society to value the many ways animals bring quality to human life and for people to treat animals with dignity and respect regardless of their ultimate use.

In addition to further common sense discussion around these philosophies, this year, the Foundation gave $30,000 in grants to organizations pursuing projects that align with the Foundation’s goals, including a local foods event, a school therapy dog’s veterinary bills, developing and training a therapy dog for children with autism, an Ohio FFA career development program program and an Ohio Farm Bureau Federation livestock handling for first responders training.

In 2009, farmers rallied behind Issue 2 that pitted the farm community against outside interest group and anti-agriculture activist group the Humane Society of the United States, or HSUS. That success has led to the development of the Ohio Livestock Care Standards Board taking a common sense approach to regulating animal care.

“We have to continue to frame this issue proactively and engage stakeholders beyond the agricultural community for increased influence,” said White. “If we are successful, high standards of animal care will be upheld and farmers and our colleagues will be celebrated for what we do for human life and have the social license to enjoy these professions.”

How You Can Help

1. Make a tax-deductible contribution to the Animals for Life Foundation at http://aflfoundation.org/donate.

2. Join the discussion at Facebook.com/AnimalsforLifeFoundation.

3. Co-brand your organization or business with AFL educational and promotional materials, such as banners, ads, brochures and fact sheets. Contact us for more information on how we can help!

Do you know the difference between “Certified Organic” and “All Natural?”… or what qualifies as a “free range” chicken?

Many people don’t – so we’ve put together the following quiz to help you better understand what you’re picking up at your local grocery store.

Simply match the following terms with the correct statement below:

a. all natural
b. certified organic
c. fair trade
d. free range
e. gluten-free
f. genetically modified organism/gmo
g. heirloom vegetables
h. high fructose corn syrup
i. homegrown
j. organic food
k. organic meat, poultry, eggs, dairy
l. preservative
m. preservative free
n. sustainable

1.  A movement which strives for fair treatment for farmers, who in other situations might be more susceptible to the will of the purchaser, will negotiate with the purchasers in order to receive a fair price for their products, also aim to pay their workers a fair price, and engage in environmentally-friendly practices.

2.  Conserving an ecological balance by avoiding depletion of natural resources, capable of being continued with minimal long-term effect on the environment.

3.  A government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA standards.

4.  Old, open-pollinated, and mostly non-hybrid, generally considered to be a variety that has been passed down through several generations of a family.

5.  A chemical added to foods to inhibit decomposition or spoilage.

6.  A sweetener created by repeatedly processing corn starch into a syrup, can be found in processed foods from salad dressings to soft drinks.

7.  A diet that excludes the protein, gluten, found in grains such as wheat, barley, and rye.

8.  Produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations, without using most conventional pesticides or fertilizers made with synthetic ingredients.

9.  Grown at home or in a particular local area for local consumption.

10. Foods or food items that have had their DNA changed through genetic engineering.

11. Widely used term in food labeling and marketing, however, there’s no official definition by the US Food and Drug Administration.

12. Comes from animals that are given no antibiotics or growth hormones, and are fed organic feed/forage.

13. A natural, additive-free and healthier form of food or other consumables.

14. Permitted to graze or forage for grain, etc., rather than being confined to a feedlot or a small enclosure.

Scroll Down for Answers…..

 

 

 

 

 

.

ANSWERS:
1. c            6. h            10. f
2. n            7. e            11. a
3. b            8. j            12. k
4. g            9. i            13. m
5. l                            14. d

RON AND ROSE KUNER

Ron and Rose Kuner 2011 Distinguished Service Award Winners Summit County Farm Bureau

This year, we are privileged to honor not one, but two
of our members with the 2011 Summit County Farm Bureau
Distinguished Service Award.

Akron natives Ron and Rose Kuner were born just a year apart into two very different homes and families. Rose grew up in a large family residing in one of Akron’s famed rubber company neighborhoods, while Ron’s family was a bit smaller – just three boys – and lived in Akron until a sunnier climate drew them south when he was just seven.

The giant rubber band that is the rubber capital of the world snapped the Kuner family back to Akron seven years later. Another seven years passed before our honorees, then both Akron University students, met by chance at the old Waterloo Drive-In – then a familiar Akron U hangout – when Ron noticed Rose in a car full of co-eds.

This led to a conversation, which led to a date a week later, and then to a wedding in 1963… which ultimately turned into 48 years (and counting!) of wedded bliss.

It wasn’t always “Rosy” – well, maybe it was, you’ll have to ask him – for while he certainly worked hard to hone his craft in the publishing business with the Akron Beacon Journal, she just as certainly earned her stripes tending to mending as a registered nurse at Akron City Hospital and in private practice.

Together they raised their children, Colleen and Brian. (Brian is now Akron Children’s Hospital’s Director of Infrastructure, while Colleen married JW McVicker before producing granddaughters Brianna, Michaela, Landry and Aislynn).

Ron’s parents purchased an orchard of about 10 acres in 1954 from his mother’s parents, the Geigs. This parcel was originally was part of a 240 acre farm purchased by his mother’s grandparents in 1928.

The front orchard of about five acres was planted in 1944, and included standard-size apple trees, and some peach, cherry plum and pear trees. When the peach and pear trees didn’t pan out, they were replaced by apple trees. The back orchard consisted of about five acres and was planted with standard-size apple trees in 1945 – with the Semi-Dwarf Orchard planted in 1958, and the Spur Orchard in 1965.

Today, the orchard boasts 27 varieties of apples and three types of plums. It now spans 14 acres and includes about 1300 trees. The Geigs nurtured the place until Ron and Rose bought it from them in 1987, becoming the third generation to run the family farm.

He has been an avid fisherman and woodworker and enjoys reading in the evening. He also revived his passion for photography in the recent years, photographing the girls’ activities and church events at St. Francis de Sales, while keeping the politicians in the City of Green focused with community service dedicated to issues like farmland preservation.

She enjoys needlepoint, crochet and her monthly book club. She also lends her voice to the choir at St. Francis de Sales, volunteers at school, vacation bible school and church events, and takes time to serve the needy at two different Akron soup kitchens.

Now, as this honor involves the Summit County Farm Bureau and distinguished service by its members, the following is a very short list of this pair’s many contributions:

He has –

  • Served the Summit County Farm Bureau as a Trustee since 2001
  • Served as the Ag Ecology Chairman from 2001-2007
  • Planned several successful Summit County excursions, including visits to The Wilds, Lake Park Farm, and Ohio wineries
  • Attended several leadership and commodity conferences
  • Photographed just about everything he’s attended in the last ten years
  • Offered some of the longest, most detailed meeting and committee chair reports the Board has ever received

While she has –

  • Been at his side offering firm but gentle guidance
  • Served, with him, as co-delegates to the Ohio Farm Bureau Federation annual meeting
  • Volunteered countless hours at many Farm Bureau sponsored events, including the Summit County Fair, Museum clean-up crew, annual meetings, and the annual Farmer’s Share breakfast
  • Attended the Ohio Farm Bureau cruise with him at her side – most of the time
  • Tolerated him :)

 Please join us in congratulating the Summit County Farm Bureau’s 2011 Distinguished Service Award Honorees:

RON AND ROSE KUNER

The Summit County Farm Bureau work year begins on October 1st and ends on September 30th. For those of us involved in running the SCFB, it’s hard to believe that the current year is fast drawing to a close.

The last year has been a productive one, full of exciting projects and activities. As we make plans for the year ahead, our goal is to build upon our past successes, while continuing to look for new opportunities to serve our members and surrounding communities.

However, before we launch into a new year, please join us as we look back on some of the highlights from the current year.

Summit County Farm Bureau 2010 – 2011 Year in Review:

Sponsored Family and Community Events

  • Held a Family Fun Night at Luther Farms with food, friends, pumpkin cannon, corn maze, bonfire, door prizes, etc…
  • Sponsored the 3rd Annual  Farmers’ Share Breakfast
  • Holding our annual meeting at The Winery at Wolf Creek on September 29th

Developed Educational Opportunities

  • The Ag Mobile visited a half dozen schools this past year. (Next year, the SCFB will subsidize this program by paying $500.00 so that the schools only have to pay $100.00 for a visit. Our goal is to get it out to more schools through this tough economic time).
  • In addition, Ag In The Classroom visited a couple schools. During this fun demonstration, 3rd graders learned where the different ingredients on a pizza come from in agriculture and were then treated to a pizza party.
  • Developed the Akron Zoo kiosk, which extends our commitment to agricultural education beyond traditional local classrooms.
  • Hosted a 4-County (Summit, Stark, Portage, Columbiana) Leadership Meeting with speakers Bob Jones of the Chef’s Garden and John Buck explaining the importance of effective communication. (John’s dog saved his life by calling information).
  • The SCFB also sponsored a wide variety of educational seminars throughout the year. Topics covered included equine care, wild birds, poultry, canning and freezing, cooking with veggies, Workers’ Compensation, and “Protecting Your Farm” (in conjunction with Nationwide Insurance and the Western Reserve Land Conservancy).

Initiated Internal Improvements

We also made a number of internal improvements over the past year in order to better serve our members. These include:

  • Developed a new website, which includes a Business Member directory (a hard copy of this was mailed to all members in January), calendar of events and community bulletin board.  In July, we sponsored a $500 gas card drawing to promote our new website.
  • Currently developing a Facebook Fan Page
  • After over 40 years in the Canton Nationwide building, the office moved to a new, more convenient location in North Canton.
  • Ran a successful membership campaign.
  • Reviewed and revised our Code of Regulations.

Gave Back to Our Local Community

  • Donated $500.00 each to the Haven of Rest, Salvation Army, Red Cross, and Akron/Canton Regional Food Bank.
  • Purchased an ad in the 4-H equine program.
  • Purchased 3 hogs during the fair auction and donated the meat to Haven of Rest and the Akron/Canton Food Bank.

Served as Advocates for Our Members

  • President, Public Policy Action Team Leader, and a young farmer went to Columbus for Ag Day at the Capital.
  • Sent our President to Washington D.C. to meet local representatives.
  • Developed a county investment policy.
  • Developed local, state, and national policies.

Supported the Summit County Fair and Farm Antiques Museum

  • Paid for the Summit County Fair program and map and assisted with the distribution of this flyer during the fair.
  • Spear-headed a thorough cleaning of the Farm Antiques Museum.
  • Painted the Farm Antiques Museum
  • Passed out free bottles of water during the fair to all visitors of the Farm Antiques Museum.
  • Photographed each museum item to place with the written log of contents (for insurance purposes)
  • Developed a videotaping project for museum contents and interviewed some senior members to discuss the changes in agriculture during their lifetime.

As you can see, 2010 – 2011 has been a very busy time for the Summit County Farm Bureau. Here’s to an even more productive year ahead!