KJAN Programs

Backyard and Beyond 11-24-2015

Backyard and Beyond, Podcasts

November 24th, 2015 by Chris Parks

Lavon talks about soup!

Three Sisters Harvest Soup

  • 1 butternut squash – 1 to 1.5 pounds
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 cup chopped white onion
  • 1/2 teaspoon minced garlic
  • 1/2 cup chopped carrots
  • 1 can (14 oz.) fat-free, reduced sodium chicken broth
  • 1 cup reduced sodium canned yellow corn
  • 1 can (15 oz.) fat free pinto beans, rinsed
  • 1/2 cup sherry (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper

Peel, seed, and discard stringy fibers from the squash. Cut in small places, about 1 inch square.  Heat olive oil in a medium saucepan over medium heat.  Add squash pieces.  Cook approximately 5 minutes, using a wooden spatula or spoon to turn pieces frequently.  Add onion, garlic, and carrots and cook until onions are translucent, stirring frequently.  Add remaining ingredients, and bring to a boil.  Cover, reduce heat to a simmer, and cook for 20 minutes, until the squash pieces are tender.

Preperation time: 15 minutes
Cooking time: 30 minutes
Serving size: 3/4 cup
Exchanges per serving: 1/2 lean meat, 2 starch, 1 fat
Carbohydrate choices: 2
Per Serving  Calories: 240Carbohydrates: 35g
Protein: 7g
Fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 418mg
Fiber: 8g

Three sisters refers to the wonderful combination of beans, corn, and squash – foods traditionally grown and consumed together by many American Indian Tribes.  In the garden, corn is planted in the center, then the beans surround them and use the stalks as a trellis, then the squash is planted around the base to spread out.  This recipe was printed in the Natural Home Magazine’s Nov/Dec 2009 issue.


Heartbeat Today 11-24-2015

Heartbeat Today, Podcasts

November 24th, 2015 by Chris Parks

Jim Field speaks with ISU Extension Food Specialist Barb Fuller about Thanksgiving food.


Make Ahead Potatoes (11-24-2015)

Mom's Tips

November 24th, 2015 by Jim Field

  • 10 to 12 large white potatoes, peeled
  • 8 oz. package cream cheese, softened
  • 8 oz. carton sour cream
  • 1 teaspoon onion flakes
  • Salt to taste
  • 1/4 cup butter
  • Paprika

Boil potatoes in salt water until done.  Drain and mash.  Whip cream cheese and sour cream until fluffy (add milk if necessary).  Spread into buttered 9″ x 12″ baking dish (or 2 smaller dishes), cover and refrigerate or freeze until needed.

When ready to use, drizzle melted butter over top and sprinkle with paprika.  Bake at 350 degrees for one hour (40 minutes covered and 20 minutes uncovered to give nice golden brown top).

(Delores Swope)

Iowa egg production improves but remains below last year

Ag/Outdoor, News

November 24th, 2015 by Ric Hanson

DES MOINES, Iowa (AP) — Iowa egg farms are gradually recovering from the bird flu that destroyed 25 million of the state’s egg-laying hens this spring. The U.S. Department of Agriculture says in a report Monday that Iowa egg production during October was 753 million eggs. That’s up 2 percent from September but down 47 percent from a year ago.

Iowa, typically by far the nation’s leading egg producer, fell behind Ohio where hens laid 18 million more eggs last month. Nationally, nearly 7.8 billion eggs were produced in October. That’s down 9 percent from a year ago. Wholesale egg prices remain about a dollar a dozen higher than a year ago in some markets but the USDA expects prices to fall below that level by the second half of next year.

Heartbeat Today 11-23-2015

Heartbeat Today, Podcasts

November 23rd, 2015 by Chris Parks

Jim Field speaks with Emily Krengel about the Harvest Market in Atlantic.


Last Call for Evaluating Your Estate Plan


November 23rd, 2015 by Ric Hanson

Farmers are unique – particularly as there isn’t a distinct moment when they just walk out the workplace door to retirement as someone in a regular wage-earning job might do. Rather, farm families often need to think about how to transition the farm business to the next generation during lifetime, as well as having an estate plan in place.

That’s why Iowa State University Extension offers an “Evaluating Your Estate Plan” workshop to answer transition and estate planning questions and help families prepare for the future. The one-day workshop will be held on December 2nd at the Logan Community Center.

Anyone who is unsure of how to build a transition plan or what options are best for their farm operation and family should attend this workshop. The workshop will be held at the Logan Community Center on December 2, 2015 with registration starting at 9:00 am and adjournment at 4:00 pm. Advance registration is required and space is limited. The Evaluating Your Estate Plan workshop costs $50 per person and includes lunch and materials. To pre-register call the Harrison County Extension Office at (712) 644-2105.

The workshop has been made been made possible by these local sponsors: Farm Credit Services of America and Gross & Company. For more information visit: www.extension.iastate.edu/harrison/EYEP.

Omaha soybean processor to expand its Iowa biodiesel plant

Ag/Outdoor, News

November 21st, 2015 by Ric Hanson

SIOUX CITY, Iowa (AP) — An Omaha, Nebraska, soybean processor is moving ahead with a $38 million expansion of its biodiesel plant south of Sioux City that will nearly double production of the soy-based fuel.

The Sioux City Journal reports that Ag Processing Inc. is planning the expansion at its Port Neal plant, which was the nation’s first commercial-scale biodiesel plant when it opened in 1996. The plant currently produces up to 30 million gallons per year.

At separate meetings Friday, local and state officials adopted a package of incentives to help finance the biodiesel expansion, which is expected to create three new jobs. The Iowa Economic Development Authority in Des Moines approved $308,000 in added incentives, with $24,000 in loans and $280,000 in increased tax credits.

Family Fun in the Kitchen 11-21-2015

Podcasts, Family Fun in the Kitchen

November 21st, 2015 by Chris Parks

White Chocolate Cranberry Toffee—taste of the south Fall Baking


  • 44 saltine crackers
  • 1 c. unsalted butter
  • 1 c. light brown sugar
  • 1, 14-oz. can sweetened condensed milk
  • 6, 1-oz. squares white chocolate, finely chopped
  • 1 c. chopped pecans
  • ½ c. sweetened dried cranberries


Preheat oven to 425 degrees Fahrenheit. Line a 15 x 10-inch jelly-roll pan with heavy-duty foil; spray with nonstick cooking spray. Arrange saltines in an even layer on prepared pan. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat; cook 2 minutes. Remove from heat. Stir in condensed milk. Pour mixture over crackers. Bake 10 minutes. Sprinkle with white chocolate. Let stand 1-2 minutes to soften white chocolate. Using a small offset spatula, spread softened chocolate evenly over baked crackers. Sprinkle with pecans and cranberries. Let cool completely. Break into cracker-size pieces. Store in an airtight container up to 5 days.

Miss NiNi

NOTE from Miss NiNi: What an easy baked treat to make! Roasted sunflower seeds, sesame seeds, chia seeds, and even chopped pistachios would add even more crunch and great flavor combination! Consider this recipe as part of your Christmas entertaining arsenal. Let young children help arrange the saltines, measure ingredients, and sprinkle on toppings. Dried cranberries add such a cherry holiday presentation! If white chocolate is too sweet for your taste buds, darker chocolate can be substituted.

Toffee 1 Toffee 2 Toffee 3 Toffee 4 Toffee 5 Toffee 6


Backyard and Beyond 11-20-2015

Backyard and Beyond, Podcasts

November 20th, 2015 by Chris Parks

Lavon Eblen speaks with Emily Paulsen about the Holiday Harvest Market and her vendor efforts.


Harvest Market offers you a chance to stock-up for Thanksgiving, & more!

Ag/Outdoor, News

November 20th, 2015 by Ric Hanson

The Atlantic Area Chamber of Commerce and Atlantic Community Promotion Commission have teamed-up to bring you a one-day chance to buy local baked goods and more, just in-time for your thanksgiving festivities. Emily Ullerich-Paulsen is one of the many area resident/vendors who will be working hard this weekend in order to prepare for the Harvest market, set to take place from 3:30-until 7:30-p.m. Monday, Nov. 23rd, at the Cass County Community Center, in Atlantic. She says there’ll be a wide variety of crafts, produce and baked goods on hand.

Ullerich-Paulsen says there’ll be varieties of squash, sweet potatoes and even tomatoes at the Harvest Market, plus honey, organic soaps and lotions, some of which are made from goats milk. The event also offers you a chance to purchase handcrafted items for those hard-to-please persons on your Christmas shopping list, including jewelry.  She says you’ll probably be able to find scarves, Christmas wreaths and more.

Emily plans to bring homemade baked goods, including hand-and regular-sized pies, raspberry Danishes, cinnamon rolls and more. She and the more than two-dozen other vendors will also be taking orders for their baked goods.

There’s also kids activities, tasting samples, and much more at the Harvest Market. There’s no charge for you to check out all that’ll be offered.