Author Archives: Taylor

Tractor Treat – An Agricultural Themed Halloween in Idaho

 

 

BLACKFOOT, Idaho — From now on, Julie Ann Morris anticipates dressing up large agricultural equipment will be part of the Halloween tradition in this Eastern Idaho community, and more of its children will choose farm-themed costumes.

Morris, a service writer with the AGCO dealer Agri-Service, approached officials at other Blackfoot agricultural businesses in mid-October to find support for a new event, which she called Tractor Treat.

Agri-Service hosted the inaugural Tractor Treat from 4 to 6 p.m. on Oct. 30, with plans to rotate the event among the various participants into the future.

Local businesses including Bingham Cooperative, Spudnik Equipment, AgriSource, Wada Farms, PRB Feed & Oil, Bingham County Implement and Mickelsen Construction sent representatives and decorated equipment to the Agri-Service parking lot, where they hosted games and handed out candy — or, in the case of Wada Farms, Easy-Baker potatoes.

Organizers awarded a prize to the child with the best agriculture-themed costume.

Morris said she was amazed by the interest from other businesses when she and Melonie Fisher, a regional parts manager with Agri-Service, began knocking on doors.

“Some of us are competitors on any given day,” Morris said. “It helps us all remember that we are all partners in this community.”

Morris said Tractor Treat is modeled after trunk or treats, often hosted by churches and involving parking cars in a lot to dispense candy in a safe environment.

Tish Dahman, executive director of the Greater Blackfoot Area Chamber of Commerce, helped set up signs to promote the event.

“The Blackfoot merchants haven’t been active in putting together a Halloween event for children. That’s been left to the various churches and schools,” Dahmen said. “To see our agricultural businesses step up to fill that void — to see them work together — is really exciting.”

Dahmen said the unique concept for the Halloween event also speaks to the importance of agriculture in the local economy.

“It celebrates the identity of the Blackfoot community because we’re an agricultural-based community,” Dahmen said. “It celebrates our lifestyle and our culture.”

Though the focus is on giving back to the community, Agri-Service Blackfoot store manager Rob Fisher said Tractor Treat also presents a chance to show off the store to those who may have missed an open house in July. Fisher said Agri-Service opened its 12th location in a trailer in Blackfoot last October and finished a permanent facility this summer.

For Tractor Treat, Agri-Service put a funny face on a combine and converted a parts truck into a witch’s hat, utilized for a ring-toss game.

Travis Sessions, Manager of Bingham County Implement, a John Deere dealer, sent a utility tractor and a “smushed” dummy beneath a loader. He and his sales associate chose American Gothic-themed costumes, and they brought brochures on their equipment in case any visitors had questions.

“Even though we’re competitors, we’re working hand-in-hand,” Sessions said. “This population really appreciates community support, and the more you can show, the better.”

Tyler Hawker, petroleum manager at Bingham Co-op, helped transform a company trailer into a massive spider hanging over hay bales and dry-ice fog.

“A lot of times, we miss these opportunities to network, and work together and socialize,” Harker said.

***From the Capital Press http://www.capitalpress.com/RuralLife/20151102/blackfoot-ag-companies-host-first-tractor-treat 

 

Wada Farms & The US Potato Board Promote Healthy Eating Habits in Schools

 

US Potato Board Launches ‘Potatoes Raise The Bar’ Program
by United States Potato Board
Posted: Tuesday, August 18, 2015 at 9:03AM EDT
DENVER — The beginning of the 2015/2016 school year is the rallying point for some of the U.S. potato industry’s newest marketing plans and campaigns. The United States Potato Board (USPB) School Nutrition Program has officially launched to reach the 55.5 million strong, and growing, school students who are part of the “Salad Generation.” This youngest generation, a cohort stretching from newborns to age 23, represents the next generation of potato consumers, and makes up about 32 percent of the U.S. population. Where better to reach, teach and instruct the salad generation about the health and nutrition of potatoes than in their schools where 5 billion meals are served annually?The USPB School Nutrition Program is a new initiative that will fulfill a major role within the USPB’s Marketing Program and will be led by Meredith Myers, USPB Global Nutrition Marketing Manager. The objective is straightforward: to increase healthy potato offerings at schools. Ultimately, this new direction will drive new and exciting uses of U.S. potatoes on school meals.This new campaign was kicked off at the School Nutrition Association’s 69th Annual National Conference last month in Salt Lake City, where 2,300 school nutrition and foodservice professionals, and some of the most influential voices and key decision makers for school district menus, were in attendance. The centerpiece of the USPB booth was a Farmers’ Market salad bar, which was merchandised each day with a different theme, and the featured potato dish was sampled (Smokey Chipotle Potato Salad, Creamy Buttermilk Ranch Potato Salad and French Dijon Potato Salad). “Hundreds of school foodservice professionals stopped to talk about Potatoes Raise the Bar,” Myers explained.  “They love potatoes. Their kids love potatoes. So, they are eager to get more information about how potatoes can boost meal participation and increase consumption of vegetable in their schools.”  The USPB hired Ketchum Communications, an agency with extensive experience in school foodservice marketing to help reach this new, young, target consumer. The team includes Garrett Berdan, Chef and Registered Dietitian, a well-known, highly respected consultant in this market. The school nutrition program will provide useful resources and tools to school foodservice professionals:

  • Online toolkit (PotatoesRaiseTheBar.com)
  • Flavorful and innovative recipes
  • Merchandising for salad bars and the cafeteria
  • Nutrition information and handouts
  • A blog dedicated to showcasing how schools are using potatoes to raise the bar on their meals
  • Monthly e-newsletters

·         Information from a USPB-facilitated pilot study to gauge how a school with all the USPB merchandising and information and an industry-donated salad bar might use potatoes differently on their menus.

Potato Friendly Salad Bar Challenge

The USPB School Nutrition Program supports the industry’s Potato Friendly Salad Bar Challenge, which was unveiled by USPB President and CEO Blair Richardson at POTATO EXPO 2015 in Orlando, FL, earlier this year. The salad bar challenge is a U.S. potato industry initiative to connect more kids to healthy potato meals in school lunch programs across the nation. As of August 5, 22 salad bars had been donated as a result of the industry’s challenge.

Students in grades K-12 eat over 5 billion school lunches each year, and one more serving of potatoes equates to 3,750,000 cwt FWE. For every salad bar donated, the USPB plans to match the donation. Sign up today and join the challenge or email questions tosaladbars@uspotatoes.com.

For more information on the USPB as the nation’s potato marketing organization, positioned as the “catalyst for positive change,” and the central organizing force in implementing programs that will increase demand for potatoes, please visit www.uspotatoes.com. In an effort to enhance diversity of the Board, USDA encourages women, younger growers, minorities, and people with disabilities to seek positions on the board.

Repost from http://www.perishablenews.com/index.php?article=0046669

 

Country Hasselback Potatoes

Country Hasselback Potatoes
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A flavorful side dish that can be made for breakfast or dinner!
Servings
6 People
Servings
6 People
Country Hasselback Potatoes
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A flavorful side dish that can be made for breakfast or dinner!
Servings
6 People
Servings
6 People
Ingredients
Servings: People
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Instructions
  1. 1. Preheat oven to 425º F.
  2. 2. Clean the potatoes under running water. Scrub to remove any dirt. Remember to keep the skin on the potato, do not peel.
  3. 3. so that the potatoes will lay flat in the skillet, slice a small layer off of one lengthwise side of the potato.
  4. 4. Begin to slice the potato "hasselback" style. Slicing the potato making each slice 1/8 inch apart. Make each slice 3/4 of the way down the potato (when it is laying flat) but do not complete the slice. Part must be intact to keep the potato whole.
  5. 5. Melt the butter. While the butter is melting you can dice the garlic. Smaller pieces of garlic will allow it to cook more thoroughly.
  6. 6. Once the butter is melted and the garlic is chopped mix them in the same bowl. Add the parsley, rosemary and thyme to the bowl.
  7. 7. Generously brush the skillet with the butter mixture, be sure to coat the potatoes inside of each slice as well as the outside. Save 1/3 of the butter mixture for basting while the potatoes are cooking.
  8. 8. Place the potatoes in the skillet, sprinkle both types of cheese around the potatoes. Add salt and pepper on top.
  9. 9. The potatoes should bake for 1 hour, while they are baking coat them every 15 minutes or so with the butter mixture. This will make them soft on the inside and crispy on the outside.
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Slow Cooker Baked Cheesy Potatoes

Slow Cooker Baked Cheesy Potatoes
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Slow Cooker Baked Cheesy Potatoes
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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, melt butter and saute onions until soft. Remove from heat. Place bacon in
  3. large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Mix in eggs.
  5. Pour into prepared shell and bake at 350 degrees F (175 degrees C) for approximately 20 minutes. Top with bacon, Can be served warm or cold.
Recipe Notes
  1. Product/s: Onions
  2. Cooking Method/s: Baked
  3. ALL RIGHTS RESERVED © 2012 Allrecipes.com
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Bacon Potato Salad

 
Bacon Potato Salad
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Bacon Potato Salad
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  1. Place potatoes in a 2 qt. microwaveable dish. Add water. Cover with lid. Microwave on high for 12-15 minutes or just until potatoes are tender: drain. Place in a large bowl.
  2. Refrigerate 1 hour or until the potatoes are completely cooled.
  3. Mix dressings until blended. Add to potatoes with remaining ingredients: mix lightly.
Recipe Notes
  1. Product/s: Potatoes
  2. Cooking Method/s: Microwaved
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Chipper Potato Chips

Chipper Potato Chips
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Chipper Potato Chips
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  1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Recipe Notes
  1. Product/s: Potatoes
  2. Cooking Method/s: Microwaved
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