Andrea Wilder worriedly looked down at the newborn calf laying its head on her lap in the backseat of her car. Nothing in her admittedly city-girl lifestyle prepared her for the challenge of keeping a newborn calf alive, which was born in the cold and rain and too weak to stand and nurse.
In my past, while engaged in dairy farming, I was tasked with providing tours to the public as they visited the farm. It was always enjoyable, however inevitably the first words out of our guests’ mouths would be about the unmistakable aroma of cows. After being in the trenches of the farm for so long, you don’t realize the smell can be a bit awkward for newcomers.
On any given afternoon at Peak Performance KN in Derby, the sounds of bouncing softballs, quick footwork drills and encouraging coaching echo through the facility. But beyond the athletic energy lies a deeper mission -- one rooted in family, community partnerships and a firm belief that what we eat directly impacts how we perform.
Ashton and her Gate-Getter
Heidi Wells of rural Cheney has a special attachment to their milk cows at Lucky W Dairy.
The Sedgwick County Harvest Hub (SCHH) announces the addition of two brand ambassadors, Stephanie Eckroat and Shelley Rich. Their combined expertise in agriculture, community engagement and health and wellness will strengthen the SCHH’s mission to connect consumers with the farmers and ranchers who grow their food.
1 pound fresh broccoli crowns, cut into bite-size florets
1 cup small curd cottage cheese
3 eggs
1/4 cup olive oil
5.2 oz. round of Boursin Spreadable Gourmet Cheese, Garlic and Fine Herbs variety
1 tablespoon cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4-6 oz. sharp cheddar cheese, shredded, depending on how “cheesy” you want the top to be
Grated Parmesan, as garnish, optional
Preheat the oven to 350 F.
1/2 cup fresh Italian (flat leaf) parsley
1/2 cup fresh basil
2 cloves garlic, peeled
3 Tbs. red wine vinegar
1/4 cup olive oil
1/2 cup mayonnaise
Kosher salt and black pepper, to taste
1 lb. sirloin or other steak of your choice such as ribeye, strip, flank or skirt steak
12 oz. baby spinach or baby kale
1/2 cup cooked quinoa
1/2 avocado, sliced
1/2 cup grape tomatoes, halved lengthwise
2 Tbs. dried cranberries
This recipe was provided by Carol Buck of 4B Farm, LLC.
1 lb. lean ground beef
Large lettuce leaves (green leaf,
Ithaca or romaine works well)
1 finely minced onion
1 clove crushed and minced garlic
Dash of garlic powder
Dash of onion powder
Dash of dried oregano
Cayenne pepper, to taste
Salt and pepper, to taste
Fresh chopped cilantro, to taste
Brown ground beef; drain fat.
Add onion, garlic, spices, cilantro and a little water; simmer for five to 10 minutes.
1/3 cup packed dark brown sugar
2 tsp. chili powder
1 1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. granulated garlic
2-3 large sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, cut into thin wedges
2 Tbs. unsalted butter, melted
2 pork tenderloins, approx. 1 lb. each
Preheat the oven to 400 F.