07/15/17 – Martin, South Dakota

Jenny Bashutski – Bashutski Harvesting Ltd

Summer is flying by, once again! It’s been so long since I updated on our harvest I’ll give you a quick run down on what has happened since my last update in what, May?!

We finished the spring harvest at home and had a couple of weeks in between finishing and leaving for Kansas. We opted out of Texas this year because there wasn’t a whole lot there and there were more acres at home so, it was a no brainer to stay home. We left home June 19 and arrived in Southern Kansas on June 21. We hit the ground running and had 3 1/2 good, long days of cutting and we were done. Crazy how fast that went! The crops there averaged 35-45 bu/ac. I spent my time trying to settle into the harvest routine and accepting the time change! We also enjoyed our time in Bucklin with the Zimmerman Farms crew!! They have 4 kids also, they all get along so well and are close in age so it is so much fun having them as neighbors. Apparently, the camp lady told the other neighbors to make sure they leave us lots of room because we have a lot of kids, ha!

The Gang – The Bashutski’s and the Zimmerman’s.

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Taco Casserole

Taco Casserole
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Ingredients

  • The other day I came up with this taco casserole recipe because I couldn’t think of anything to make all day and before I knew it, it was 4 pm! Sorry, I don’t have measurements, sometimes recipes just don’t need to be measured, just eyeball it!
  • Ground beef
  • Taco seasoning
  • Canned pinto beans and black beans
  • Sour cream
  • Shredded cheddar or marble cheese
  • Plain Tortilla chips or doritos

Instructions

  1. Brown ground beef and drain.
  2. Add the amount of taco seasoning for the amount of cooked beef.
  3. Add pinto beans, black beans, and enough sour cream to make it paste-like. It won’t look very appetizing, but trust me, it’s good!
  4. Put some crushed tortilla chips in the bottom of casserole dish, layer half the meat mixture and top with some shredded cheese. Repeat layers, ending with cheese on top.
  5. Bake at 350° until heated through and cheese is melted.
  6. Can serve with lettuce, tomato, salsa, avocados, guacamole, whatever! You can also add green chili's or peppers, it’s pretty versatile and I just used what I had on hand.
7.6.4
75
https://www.harvesther.com/taco-casserole/

 

Eat More Bars

Eat More Bars
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Ingredients

  • 1 Cup corn syrup (dark or light)
  • ½ Cup creamy peanut butter
  • 2 Cup chocolate chips
  • ½ Cup rice krispies
  • 1 ½ Cup salted peanuts

Instructions

  1. Bring corn syrup, peanut butter & chocolate chips to a boil over medium/low heat. Boil 4 minutes stirring often.
  2. Mix in remaining ingredients & spread into a lightly greased 9x3 cookie sheet.
  3. Chill a bit before cutting. I cut these into candy bar size pieces and wrap in saran wrap for the guys to take in their lunches. If you chill in the fridge, don’t chill too long otherwise they get fairly hard.
7.6.4
74
https://www.harvesther.com/eat-more-bars/

Puffed Wheat Cake

Puffed Wheat Cake
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Ingredients

  • 1 Cup brown sugar
  • ½ Cup corn syrup (dark or light)
  • ½ butter
  • 1 Tbsp cocoa
  • 10 Cup puffed wheat

Instructions

  1. Place the first 4 ingredients in a pot over medium heat. Bring mixture in the pot to a boil over medium heat, boil for 2 minutes, stirring regularly. It should be at soft ball stage, you can test it by dropping some into a glass of cold water, if it stays together it’s done, if not, boil another 2 minutes. Or test with a candy thermometer, soft ball stage is 240°-250°.
  2. Measure puffed wheat into a big bowl. Pour above mixture over puffed wheat, mix thoroughly and press into a 9x13 cake pan.
  3. Cool well before cutting.
  4. Package into individual bags for lunches. These also freeze well.
  5. *this uses plain puffed wheat, not the honey smacks cereal. But, if you can’t find plain, you can use honey smacks, it may just be sweeter.
7.6.4
73
https://www.harvesther.com/puffed-wheat-cake/