Meals in the Field

One of my best memories growing up was taking meals to the field during harvest for my dad and uncles.  We would cook a full hot meal, box it up in the pots and take it to the field for the men.  If we were lucky we would get to do a few rounds in the combine or truck.  Then we would sit in the back of the half ton and eat with all of the men.  When they were finished we would head back home, and do all of the dishes - no eating off of paper plates!  Then around 11:00 we would go back out to the field with tea and cinnamon toast.  Those were the days when the wife's were there to run to town for parts, look after the children and make sure the men were fed.  Now a days the women are doing all of those things along with running a combine, swather or truck part time.  That doesn't leave a lot time for cooking.

There is a new program being sponsored by one of the local banks in Alberta and a meat company called Meals in the Field.  The concept is similar to Meals on Wheels for older people that have difficulty cooking for themselves, but it is for farmers.  You can nominate a farmer and if they are selected the volunteers from the radio station, bank and meat company show up at your field with a BBQ, and all of the fixings for a meal for 15 people.  This is going to happen once a week throughout September. 

This got me to thinking.  Maybe our urban friends or acreage neighbors would like to adopt a farm family for harvest.  You could arrange a night to cook for the harvest crew and take the meal out to them.  It would be a great time to learn about the crops and how the harvest is coming along.  I know that it would be appreciated.  Good luck to everyone with harvest.  Let's hope there is a Indian Summer for us this year.

100 Mile Food Challenge

Last night we were channel surfing - you can always tell when summer is here by the  low choices of quality TV. When we came across the show 100 Mile Food Challenge on the Food Network.  This may have been a rerun, but the concept was very interesting.  For 100 days the city of Mission, BC took the challenge to only eat foods that were grown and produced within 100 miles of their municipality.  Sounds easy right?  Then they showed the residents cleaning out their refrigerators and pantry's.  They meant everything that wasn't local.  Salt, soy sauce, ketchup, pepper etc.  Now the goals for this project were to bring an awareness of the food that is available to residents produced by local farmers and to have people eating less packaged food from other countries. 

I started to think about what I would eat on a daily basis, if I was to only buy from local farmers.  I know there would be a great supply of beef, pork, chicken, eggs, potatoes on a regular basis.  For our vegetables there is several Farmers Markets and the local Hutterite colony.  I would probably have to take more time preparing meals and shopping.  The real challenge for me would be the spices, and staples - salt, flour, sugar.  The mayor of the city was one of the families highlighted.  He had to change his drinking habits too - only locally produced wine and beer.  No Vodka from Russia and even Whiskey that was Canadian was off the list.  The one item that affected almost every household was coffee and tea.

Our local county started a project last year called the  100K Kitchen Party.  Based on the 100 mile diet philosophy the 100K Kitchen Party takes the Canadian spin on it. All components of the project are based on utilizing the foods grown within a 100K radius of Drayton Valley, this takes in portions of the Counties of Parkland, Yellowhead, Woodlands, Lac St. Anne, Clearwater, Leduc, Wetaskiwin, and Ponoka.

The 100K Kitchen Party is looking to the past to preserve our future, here are some of the reasons why.  As the agriculture industry faces the trials and tribulations of the global economy, we are seeing more farmers retiring and the Ag parcels getting smaller and smaller. There is an opportunity for the agriculture industry to capitalize on the growing demand for locally produced foods that have not been treated with pesticides and chemicals so that they can be transported from far away. Between health concerns, concerns regarding carbon emissions used to transport the foods, and our awareness of our global dependence in this shaky economy, people are starting to remember the old days where the food you bought was from your neighbor, and you or someone you trusted processed it. There were no scares of listeria or melamine years ago, there weren't the allergies and reactions either - people are catching on and the 100 Mile Diet is taking off, this is an opportunity for our agriculture community to remain doing what they love to do and to profit by it.  The 100K Kitchen Party is sustainable in the triple bottom line of economics, environment and social. It is a huge 3 year project, that includes:

• Traditional Food Processing
• International Food Processing
• Eat Local Program
• Food Processing Cooperative
•  100K Map

I'm not sure I am up for eliminating all food from our diet that isn't local, but trying to only eat Canadian for a while seems manageable.  Could you be successful at the 100 Mile Food Challenge?

Quality Foods

This past weeked, we attended the Saunders Family Reunion.  This reunion was started 30 years ago for Rob's mom's side of the family.  It is held every 3 years and alternates between Alberta and B.C.  This year is was held at Qualicum Beach, on Vancouver Island. 

True to form, within hours of arriving on the Island, we made our way to the local grocery store, Quality Foods.  They are an independent chain, serving Vancouver Island   We were looking for a few snacks for the weekend and items to contribute to the family supper that evening.  The official reunion started Saturday morning.  We headed straight for the meat counter to pick up a few steaks.  Our first choice was a package of strip loins @  $7.50 lb.  The choices they had at the meat counter were one of the best we have ever seen.  On our way to the till we came across a display for Flat Iron Steaks.  We have often found these on restaurant menus but not available at the local grocery store.  A package that fed four of us sold for $8.25.    Now if you have never heard of a Flat Iron, here is the background on this very tender, flavorful and inexpensive cut of beef.

"The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem that presented these researchers of the cow was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.

So, after developing a method for cutting and presenting this steak, these friendly scientists have presented to us an amazing cut of beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.

Like any non-loin steak, the Flat Iron benefits from marinating and is best if it isn't cooked too well beyond medium. Depending on the particular cut you pick up you might find it more convenient to cut the Flat Iron steak in half because of the center cut through the middle.

This steak has a deep, rich flavor which makes it perfect not only on its own, but also as meat for many dishes. The Flat Iron is very similar to any of the Flat Steaks so anything calling for Skirt or Flank Steak will benefit from a Flat Iron Steak. This steak is best grilled over a medium high heat.

If your butcher stares blankly at you when you ask for a Flat Iron steak, it might not be because he’s a bad butcher. It might be that this particular cut (or actually this particular name) hasn't caught on in your neck of the woods. Instead ask for a Top Blade Steak. But definitely track one down and give it a try. You might just find your perfect steak."

It was a great way to start the weekend.  The next night we followed it up with a baseball cut of steak from the Cactus Club with fresh Halibut and Salmon.  A great meal to Celebrate International World Food Day.

Summer Time

Well summer is almost half over.  I know that it officially doesn't change until September but it seems like when August is done and kids go back to school, summer is over for the most part.  We are heading into our third long weekend of the year.  It will be fun as we are heading to a family reunion on Vancouver Island.  This is the first time in 27 years that we have made it to one of the BC Reunions.  Rob will be in his glory with all the shrimp and smoked salmon that is promised to be there.  The BC relatives get equally excited when we host them in Alberta, with all of the steak, burgers and ribs that we cook up.  Here is what we think of when we think of summer. What do you treasure the most?

Bovine Lullaby

You can always tell the time of year when the mama cows are bawling for their babies.  This used to mean a week of sleepless nights, as our corrals are very close to our house.  And of course our bedroom window is on that end of the house.  A few years ago we read an article in the Canadian Cattleman's magazine about the amount of stress that is put on both the cow and the calf with the traditional weaning practices.  We had combated a bit of this by bringing the calves home.  Without them being able to hear their moms. the weaning process went a bit smoother.  Then we discovered, the weaning nose clip.  Ours are plastic and easily slip into the nostrils of the calf.  The top side has small sharp points on it. When the calf goes to nurse it gently pokes the cow and she won't let it nurse.  But it still allows the calf to be able to drink water and graze. Within a couple of days the calf has been discouraged from nursing, but is content to still be with it's mom.  They are very cost effective, selling for under $2 and they are reusable.  Studies have shown that a calf will walk up to 40 km in the first two days that it is weaned, using the traditional method of separation from the cow.  A considerable amount of weight can be lost through this stress.

We usually use these in the calves that we are going to be keeping for replacement females and the bulls that will go into our bull pen.  We are then able to wean the calves in August but don't have to bring them home. We put the nose clips in when we give them their first shots and take them out 2 weeks later when they get their booster shot.  This way we are not creating extra work for ourselves. The calves can then stay on grass with their mothers until the grass runs out or the snow flys. 

This weekend we put some of these into the cattle that we are going to show and sell this fall. They look a little funny but the reduction in stress for them and us is worth it. There were a few moos during the night, mostly from the cows being a bit uncomfortable with full udders, but nothing like we would have experienced with the traditional weaning practices.  A sign that everyone was content.

Selection Time

Summer is a great time to look at cattle in their natural environment.  Especially this year when there is grass in the pastures.  With the smaller number of purebreds that we run, we rely on marketing our females through consignment sales.  We have sold in a variety of sales over the years.  Because we are usually exhibiting at some of the fall shows, we also like to consign to the sale as well.  It cuts down on the costs and we are away from home anyways for the show so it works well.  Some of the sales teams have also worked with the show committees or breed associations and agreed to a maximum sales commission, so you kinda know your sales costs before you leave home. 

Tyler from Bouchard Livestock International was out this week and went through the herd. It is still early in their selection process but we are anticipating having cattle consigned at the following sales this fall: 

• 
  
   The National Sale - Brandon, MB
• 
  
  Canadian Western, Agribition - Regina, SK
• 
  
  Checkers - Red Deer, AB

There many be more sales added.  So keep checking our website www.highcountrycattle.com in the weeks to come for complete information on our consignments and to which sales.  Oh and you are always welcome to stop by the farm.  Everything is always for sale......for a price.  Well then again you might not be able to buy Ruffles, Stacy says she is a fixture of the farm until the day she dies!

WFL Ruffles 669K - age 10

Close but no Cigar

Well the Cattleman's lottery - i.e. Calgary Stampede Steer Classic is in the books.  We came close but didn't cash in on the big $$$.  Our steer -"Chewy" (named by the 4H member we purchased him from).  was named Reserve Champion Charolais. 


In a decade-long tradition at the Calgary Stampede, the grand champion of the annual UFA Steer Classic – in this case, an impressive Charolais that had already won best of breed earlier in the afternoon – has been purchased by the Chicago Chophouse. The winning steer, owned by Roger Hardy’s Sooline Cattle Co. of Midale, Sask., will be the feature item on the menu some time in September, when the downtown Calgary restaurant holds its annual Champion Steer Dinner, a $150-a-plate gala fundraiser. This year, the beneficiary will be the University of Calgary’s Faculty of Veterinary Medicine.


Satoru Kogo is already considering the fine dining possibilities. “Great colour. Marbling looks fine. Definitely, I’m excited,” said the executive chef of the Chicago Chophouse on late Saturday afternoon, standing under the Big Top at the Calgary Stampede. “Most likely I’ll be using the whole cow. Primary cuts, for sure. It’ll make great stocks and consummes, and definitely great steaks and roasts.”


The grand champion steer from Saskatchewan was tops among 79 entries from five Canadian provinces – and earned $9,000 in prize money to go with the $1,000 it won as best in the Charolais class. The UFA Steer Classic’s reserve champion, or runner-up, went to a 1,362-pound Angus cross owned by Fairland Cattle Co. of Penhold, Alta., good for a $4,000 cheque plus another $1,000 for being tops in the Open class. The steer has been purchased by the Canadian Association of Petroleum Landmen, and will remain on display in the Agriculture Barns for the remainder of 2010 Stampede.


The overall champion had won a regional show in Weyburn, Sask., from a field of 140 entries earlier this year.
“You can obviously tell that this steer carries a lot of red meat, and I think that’s what (judge Cam Sparrow of Vanscoy, Sask.) is looking for,” said Hardy. “Cam wants the kind of steers that will grade, and he’s got the potential to be graded really well, we think.  “This is great. This is the top steer show in Canada,” added Hardy. “This is the place to win the steer show. We didn’t have an idea (that they had a potential winner), but we thought we had a chance. I guess every time you come to a show, you think you have a chance.”


The UFA Steer Classic, which began back in 1983, represents the culmination of the regional steer show season. The UFA Steer Classic, the richest steer show in Canada, sees members of the beef industry congregate at the Stampede to promote and compete in everything from the merits of purebred genetics to the current trends in consumer beef demands.


“It’s a good chance for Calgary’s city folks to get exposure to the steer industry,” said David Pyke, who chairs the Stampede’s Steer Classic committee. “One of our mandates in the past few years has been to enhance the education process for those who are not directly involved in the industry.”  As usual, the Stampede was offering an extra $5,000 in added prize money if the UFA Steer Classic grand champion had also won the Lloydminster Steer Show – which would have made for a potential windfall of $20,000.


No such luck, although exhibitors Dusty and Sara Howell had an extremely rewarding show season taking Champion at Lloydminister with the steer that won them Reserve Champion Simmental at Calgary. Their Calgary Reserve Champion was also the reserve champ at the Carstairs 4-H show and Drayton Valley. “Four reserve championships? We’ll take that any day,” said Dusty Howell. “We picked him up in the middle of May from a good customer of mine that did a good job feeding him, Tim Chalack (brother of Dr. David Chalack, the Calgary Stampede’s volunteer president and chairman of the board). We thought we had a pretty fair shot at winning here.”

The UFA Steer Classic’s list of grand and reserve breed champions, respectively, is as follows: Albert Boutin of Alida, Sask., and Aaron Miller of Cremona, Alta., in Angus; Wyatt Hiller of Edmonton and Silvercreek Simmentals of Rosemary, Alta., in Junior; Colton Symens of Mission, B.C., and Austin Nixdorff of Airdrie, Alta., in Limousin; Bryson Jones of Balzac, Alta., and Grant Hirsche of High River, Alta., in Shorthorn; Rob and Stephani French of Stayner, Ont., and Fairland Cattle Co. of Penhold in Simmental; Barry Ducherer of Neilburg, Sask., and Gary Kiziak of Ardrossan, Alta., in Speckle Park; and Shannon Eaton of Streamstown, Alta., and the French family in Zilmax Market Heifer. Barry Fraser of Ardrossan, Alta., took grand and reserve champion honours in Murray Grey. Lamport’s Herefords of Balzac, Alta., was grand champion in Hereford. Rod McLeod  and High Country Cattle Services of Balzac, Alta., was reserve champ in Charolais, while Shelby Kent of Carstairs, Alta., took the same honours in Open.


Sparrow, the UFA Steer Classic’s judge for the second straight year, made no secrets about what he was looking for. “Muscle in the cattle. That’s what we eat,” he said. “And I saw an exceptional set of steers today. I looked at a lot of great steers.”


The majority of the entries in the UFA Steer Classic will be entered in the Stampede’s Quality Beef Competition on Monday, July 19, at Cargill Foods in High River, Alta., which pays $3,000 plus the value of the carcass to the grand champion.  (Calgary Stampede Press Release - July 18)

So in the whole lottery deal, we had like 6 of the 7 numbers.  Close enough to want us to do it all again next year.  Congratulations to all of the winners.