The Future of Agriculture isn’t dead. 

Lately, I’ve been hearing a lot about how agriculture is an aging profession with most farmers past the age of retirement. With more and more sons and daughters leaving the farm to pursue careers off the farm, people tell me all the time that the future of agriculture is a dying breed. 

I couldn’t disagree more. 

The future of agriculture isn’t dead. We’re just busy! 

We’re busy starting farms, families and careers inside the agriculture industry. 

We’re busy from dusk until dawn feeding, milking, planting, and spraying. 

We’re busy managing feed mills and selling seeds and chemicals. 

We’re busy pinching pennies to get by on low commodity prices. 

We’re busy helping friends and neighbors with their fields after all our own work is done. 

Why are we so busy? 

For years, we followed in our parents and grandparent footsteps, watching what they did, helping where we could. Now, we walk beside them. We have grown from the quiet listener to a voice in the conversation.

We went from toy trucks to semi trucks, rolling in the dirt to plowing dirt, toy cows to owning cows, all before we graduated high school. 

At young ages, we have taken over more responsibility and less acres to fulfill it on. Land went up and crops went down.

But we are still here.

We are the first generation to grow up with the technology that can drive a tractor, milk a cow and feed a whole building of pigs all with the touch of a button. 

We can track crop yields by the acre and milk production by the cow. We can feed a specific amount of feed to a particular cow all with technology. 

While we are still here, there are less of us. But that doesn’t mean our passion is weak. Talk to a farmer and you will see a passion that will amaze you, a passion that has grown through droughts, fires, floods and bugs. A passion that holds a family together through late nights and early mornings, long weekends and field dinners. 

If you look around, you’ll see us: the future of agriculture. 

We’re in the church pews on Sunday’s, praying for good yields, dry ground and more rain. 

We’re parked on the side of the road, checking crops and cussing weeds. 

We’re pulling trailers down the road, filled with pigs, cattle, hopes and dreams. 

We’re in small town bars on Saturday night, watching the weather and the baseball game. 

We’re in the fields by the interstate, pulling planters and driving combines. 

We’re at the bank, stretching loans to cover more equipment, land and animals.

We’re at the kitchen table at midnight, eating supper after a long, hot day.

We’re at the country fair, with our children, nieces, and nephews, encouraging the next generation to pursue our passion.

We’re at the office early morning, cup of coffee in hand and ready to see a new dawn.

We’re here and we’re definitely not dead. And as the future of American agriculture, we’re here to stay. 



Did you miss it?

Don’t worry I did too! I missed National Ice Cream Day! It is always the third Sunday in July. But don’t worry, you can still celebrate National Ice Cream Month; which takes place during the month of July! Ten percent of all milk produced in the United States is used to make ice cream! How awesome is that? National Ice Cream Day and National Ice Cream Month were created in 1984, by President Ronald Reagan, as way to recognize a fun and nutritious food that is enjoyed by over 90% of the nation.

You can learn more about the history of ice cream, common trends, and tips on storing and handling it at the  International Dairy Foods Association Website

Before you check out the website, you can make this delicious ice cream cake to celebrate! The best part about this cake is it is EASY and can be made to feed a few people or a large crowd!

Homemade Ice Cream Cake

1 Gallon of your favorite ice cream- We used chocolate!

1 package Oreo Cookies

1 package Reese, cut into pieces

1 package mini M&M’s

1 bottle of Magic Shell

Chocolate Syrup, Carmel Syrup, or any other candy toppings you might like.

Now the fun part begins!

  1. Crush up the Oreo cookies and place in the bottom of a glass pan or very deep container with a lid. We use a 9 x 13 glass pan. If you use the entire gallon of ice cream it will fill two 9 x 13 glass pans!
  2. It works best if your ice cream is slightly soft, but not melted! I would let it sit out for maybe 10 minutes depending on how frozen it is. Using a large metal or wooden spoon, scoop out layers of ice cream and place them on top of the Oreo cookies. You want the ice cream layers to fill the 9 x 13 pan about halfway full.
  3. On top of the layer of ice cream, place the cut up Reese’s, some mini M&M’s, Magic Shell, and any other syrups or toppings! You can put as much, or as little of the toppings as you wish!
  4. Then place another layer of ice cream to almost completely fill the pan on top of the layer of toppings you just put down. You want to leave enough room to sprinkle more toppings on top of the cake.
  5. Place another layer of toppings on the top of your most recent ice cream!
  6. Put the cake in the freezer, let it harden, and enjoy

The best part of this recipe is it can be adapted to fit the needs of your family or event! It is up to you!



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Overwhelming cucumbers 

Means it’s time to make PICKLES!! Or as my Dad likes to say, we grow pickles in the garden instead of cucumbers.

I was excited to try my Grandma’s recipes for dill and bread and butter pickles and when our friends gave us a bag full of cucumbers this was the perfect time!

It was super easy! If you have never made pickles before don’t be afraid!

The cucumbers I was using to make the dill pickles I soaked them for three hours in ice water. The bread and butter recipe called for the cucumbers to be sliced and soaked in water and pickling salt for three hours.

I made the dill pickles first. I sliced them and stuffed them in jars with sliced onions and fresh dill from the garden.

Then I boiled the sugar, water, and salt together. Once it came to a boil you can pour the hot mixture into the jars.

I use this nice green funnel I found at Walmart in the canning my aisle  to help me keep the top of the jars clean.

If you want to use the pickles right away you can stop here and enjoy! But, I wanted to store my a little longer and place them in a hot water bath so I boiled the lids.

As soon as I pored the hot liquid into the jars, I wiped the top of the jar with a dry rag and places the lid and the rims on the jar and hand tightened them. Once I got all the jars done, I put them in the hot water bath for 10 minutes at 180 degrees farirheit.

Next, I started on the bread and butter pickles! I mixed the tumeric, mustard seed, and sugar together and brought it to a boil.

Once it was boiling, you add the sliced pickles to the mixture and let it boil for a couple of minutes, until the cucumbers turn a slightly different color.

Then place the cucumbers and juice into jars. If you want to eat them enjoy or repeat then steps above for a hot water bath!



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