07/08/17 – Gurley, Nebraska

Karly Cherney – C&K Harvesting & Trucking

I have been making the harvest run every year since I was four and I have never seen two years alike. Every year is a new adventure and this year is definitely a challenging one for so many of us. I am very thankful that we have been able to stay busy, with the exception of a rain delay here and there. We are currently cutting in Western Nebraska. Our next stop in Montana is not sounding very positive due to the drought. We are looking at different options until our fall crops are ready but just do not know which direction we will end up at this time…maybe another new adventure!


06/07/17 – Blackwell, Oklahoma

Everyone wants to run the combine. It’s like I have to set an appointment to get a turn.

Karly Cherney – C&K Harvesting

Our crew arrived at our first stop in Texas on May 13. Got right to the field and had a few good days of cutting before the rain came and delayed progress for a week. The kids and I were left behind to get school and activities finished up.

It’s tough being torn between two places but it’s the stage of life we are in now with busy kids and harvest life. The kids and I were super excited to finally hit the road and catch up with our crew a couple of weeks later and right to the field we went. Everyone got right back into the harvest groove. It is SO awesome that I have such good helpers. The girls and I trade-off cooking, cleaning and field time. I’m definitely loving it!

I always have entertainment when my kids are with me.

Kids are becoming quite the operators and such good help!

Amber on lunch duty making BLT wraps.

We are now in the northern Oklahoma area. Had a few days of rainy weather but are now rolling in the fields again.

Till next time….Happy Harvesting!


Italian Layer Bake

Italian Layer Bake
Save RecipeSave Recipe


    This is a popular recipe with our crew.
  • 1 - 8oz tube of refrigerated crescent rolls
  • 8 slices deli turkey
  • 8 slices deli ham
  • 12 slices deli salami or pepperoni (Give or take more meat as desired)
  • 8 slices Swiss cheese
  • 4 eggs beaten
  • Italian seasoning, as desired


  1. Preheat oven to 350 degrees.
  2. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center line. Place one square of dough into greased 8 inch square baking dish, using fingertips press dough to fit bottom of dish.
  3. Whisk eggs and Italian seasoning.
  4. Layer half meat, cheese, egg and seasoning mixture. Repeat layers one more time.
  5. Place remaining dough on top along with remaining egg and seasoning.
  6. Cover with foil.
  7. Bake 20 min. Remove foil and bake an additional 20-25 min.
  8. Let cool 15-20 minutes.

08/30/16 – Cuba, Kansas and Blackwell, Oklahoma

Karly Cherney – C & K Harvesting & Trucking

Where did the summer go?!?!

I have heard that many times in the last couple weeks and have been asking myself the same thing!

We had a very busy wheat harvest and seemed to be running behind the whole time until we caught up to spring wheat in Montana. It is great to have many long days in the field but some time off waiting for spring wheat to ripen was alright also.


Seymour, TX and Pratt, KS / Shipwreck Casserole

C & K Harvesting It’s another late night in Texas to get finished up. Good hot weather is keeping everyone busy! Our crew in Kansas have got a couple days of cutting in and missed the rains so far. Hoping to all be together again in the next day or two. Most of my days lately have been spent in the field jumping from grain cart to combine to shuffling...