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Phew! I am so glad we have an extra farmhand here this week. Flat Aggie is visiting us to learn about our farm in west central Minnesota. I’ll let Flat Aggie take over to tell you all about his adventures on our farm. Hi kids, Flat Aggie here! This week I am on a sugar beet farm near Wendell, Minnesota. The farm I am visiting is on the edge of what was once Lake Agassiz, they now call this region the Red River Valley. When Lake Agassiz was formed it left behind heavy clay soil, suitable for growing crops. Most farms here grow corn, soybeans, wheat, and/or sugar beets.  I spent the majority of my week helping with sugar beet harvest. Sugar beets are planted in April and are usually harvested in the month of October. These beets are different than red beets that you might eat at lunch or dinner. Sugar beets are larger and are white in color. The sugar beet farmers I was visiting are shareholders in a cooperative. The cooperative decides when harvest will start and when the beets can be harvested to ensure that they will keep in storage until they are processed. Once harvest has started many farmers harvest all day and all night to get the sugar beets out of the ground in a timely manner. It makes me tired just thinking about it!  sugar beets before harvest starts The harvesting process can be lengthy depending on the weather and it takes multiple steps to get the sugar beets to their end destination. The first step is to remove the tops from the beets. A tractor pulls an implement that has paddles that spin very fast to remove the foliage from the tops off of the beets. Depending on the region this implement may be called a topper, a roto beeter, or a defoliator, but they are all the same piece of equipment.  defoliator  defoliator up close Once the foliage has been removed from the beets a machine comes and lifts the beets out of the ground by pinching them. After the beets have been lifted out of the ground a series of rollers helps remove excess dirt before they are conveyed into a truck.  lifter filling a truck  I couldn't believe the size of some of the beets. Here is a picture of me with one:  And here is a picture of one that is out of the ground:  Can you believe it?! After the beets are in the truck we hauled them to a piling station. They will remain here until they are hauled to the factory to be processed into white table sugar or brown sugar. Samples are taken for each grower throughout harvest to determine purity, sugar content and tare. Some of the beets are stored outside in these piles until March. The best part of the day might have been the home cooked meal that was delivered to the field. I was STUFFED!
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I don't know what to do with myself during harvest after the kids are in bed, which somehow leads to my baking obsession hitting overload. Ooo I should try that new recipe or that sounds delicious, but who am I kidding there aren't nearly enough mouths to feed for the baking that takes place. Thank goodness for coworkers...did I ever mention that my nickname at work is "Betty Crocker" due to the number of goodies I bring into share. I contribute to the freshman fifteen of our work environment, good or bad... I don't know what it is but baking brings me calm and is a happy place. These late night sessions allow me to shut down the 7,685 tabs I have had open during the day, I can reduce it to 1 tab, 1 stinking tab! It's glorious, and if you were curious quilting has the same effect on me. Mind boggling I know, but really I will now get onto the good stuff, the layered heavenly good stuff.  Better with Butterscotch Bottom Layer: 1 cup flour 1/2 cup butter, softened 1 cup finely chopped walnuts or pecans Middle Layer: 1 8 oz package cream cheese, softened 1 cup sugar 4.5 oz whipped cream/cool whip Top Layer: 1 large package instant vanilla pudding 1 regular package butterscotch pudding 3 cups cold milk Preheat oven to 350 degrees. Mix together bottom layer ingredients; press into a 9x13 pan. Bake for 15-20 minutes. Cool. Beat together cream cheese and sugar until smooth. Fold in cool whip. Spread over crust. Beat milk into pudding mixes until the mixture starts to thicken and has no lumps. Spread over middle layer. Spread remaining cool whip over the pudding layer. Sprinkle with crushed chocolate covered toffee bars. Refrigerate and devour ;) And if you need more proof that I'm crazy, I make aprons to aid in this baking addiction and to give as gifts. Plus look at that toy kitchen mess in the background, mom's habits are wearing off! xo, Lisa  |
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I'm Lisa, a farm wife, mom and old lady at heart (or my husband tells me so). Agriculture, quilting, and baking were my first loves and now I get to enjoy them with my family! Archives
May 2018
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