From the category archives:



2012 Recipe Collection Posted

The Commodities/Marketing Team's 2012 Recipe Collection is now available! Check it out on the Recipe Page.

This year's recipes focus on cooking fresh locally and were submitted by Cook County Farm Bureau members.

Foodie News Update - August 2012

Foodie News - Highlighting the foods consumers want, beyond what they need

Manifolds, Manolos and Manure

As a child my husband would follow his dad and grandpa around their DeKalb County home asking when he’d be big enough to milk cows, drive a tractor, pick corn.  Farm.  As he grew taller and older so did his desire to become a third generation family farmer. As the years past, our farm changed.  It grew.  We added cows.  Family members.  Farmland. For the generations who don’t remember the droughts of the ‘80s this year has been (to say the least) a learning experience.  For many of us we’ve never weathered a year where our fields were planted by April and seemingly on track for record breaking high yields just to be burnt up or abandoned by mid-August.  According to the National Agricultural Statistics Services, 74 percent of corn fields, 57 percent of soybeans fields, 94 percent of sorghum fields, and 95 percent of pastures were rated poor or very poor.  This year’s drought has impacted nearly 90 percent of the nation’s corn cro ...

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History of Grits

Get Your Mitts on Some Grits! You could call this story, “guilty as grits.” A memorable scene in the 1992 film “My Cousin Vinny” involves the defense lawyer humorously trapping a prosecution witness in a contradiction by using the cooking time of grits. The witness testifies that his breakfast took him five minutes to prepare, but the lawyer Gambini  sets the record straight that the recipe for regular grits requires 20 minutes of preparation time, not five minutes. Well, now that cook time depends on the grits to be consumed. Most commonly found are “quick” grits (yellow or white) in which the germ and hull have been removed. Grits are usually prepared by adding one part grits to four parts boiling water, sometimes seasoned with salt or sugar. They are usually cooked for 5–10 minutes for “quick” grits, so the lawyer Gambini needs to do his homework.   Now, whole kernel grits do require 20 or more minutes to be ready to eat, or until t ...

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Representatives from Japanese Trade Organization Visit Cook County Farm

Masahide Horota from the Agriculture, Forestry, Fisheries and Food Research Division of the Japan External Trade Organization (JETRO) and Ko Hikasa, Consul with the Consulate General of Japan at Chicago examine a soybean field with Cook County Farm Bureau Vice-President and grain farmer Mike Rauch.  Horota and Hikasa traveled to Rauch’s Tinely Park farm to discuss the impacts of the drought and his anticipated yield.

It's That Time of Year...

As you already know, membership dues billings were sent to all members beginning the week of September 17th.  We respectfully request your assistance by renewing your membership prior to the November 6th due date.  Your Farm Bureau membership gives you access to outstanding benefits, programs and services such as:  eligibility for Preferred Companies in Country Financial, IAA Credit Union, Bail Bond Cards, events, trips, entertainment, discount programs, agricultural news and information, landowners group, policy development, the Cooperator, and much more. Please plan on sending your renewal or stop by the Farm Bureau office today to maintain your active membership in your organization. Member Renewals can be paid online.  Deadline date is November 6th.  Reinstatement's and new memberships MUST BE PAID BY CALLING  (708)354-3276 or mailing a check to our office. Thank you to the members who have already renewed their membership. Should you have any questions or problems, please ...

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Life Lessons by Bob Rohrer, CAE, FBCM, Manager

I have been reminiscing in recent columns about my childhood on the farm and the various life lessons learned along the way.  Last month, my memories got me all wet as I wrote about my childhood lessons learned from Water and Mud. While I was writing, paragraph after paragraph “flowed” until it reached novel stage. Knowing most members only read novels from popular authors, I decided to break the column into part 1 and part 2.  This is part two of...”Water and Mud”. Lesson 11: Essentials of a kid’s farm life… Water and Mud (part two) On the farm, the garden hose (we called it the “watering hose”) was our rural version of the urbanite’s water fountain. We had water hydrants of various locations for watering livestock and washing equipment and irrigating plants. Nearly each water hydrant had a watering hose attached to deliver the water where was needed...water troughs, water tanks, equipment washing areas, and such. Equally important for me, ...

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Harvest Time - A Bounty of Ideas Teacher Workshop

Join us on October 17th from our Countryside Office to learn ideas to bring into your K-8 classrooms.  Follow the journey from farm to table and explore the connections between history and the harvest.  Special speaker from the Illinois Soybean Association will share free resources and ideas. Earn 2 CPDU's and walk away materials, examples and giveaways!
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