There are many phases to running a cattle operation: working calves in the Spring, shoeing the horses you need for checking cattle, hauling cows to pasture, etc. Our young bull, Urkle, bottom right, got a new ear tag as well as a haircut! The squeeze chute keeps both the cattle and the cow hands from getting injured when working cattle.
It’s a busy time of year for Kansas farmers and ranchers. (Actually, it’s always a busy time of year for Kansas farmers and ranchers!) Here in NE Kansas, many farmers are preparing to plant corn, while ranchers are getting their cattle worked in anticipation of turning them out to summer pasture. My men worked our cattle last Saturday, giving the calves their vaccinations and having our Mammas checked out by the vet, to make sure they are bred. It’s always a big day around here!
Brother DJ is getting his tractor ready for Spring and I see he’s got a couple of good helpers there, too. DJ takes good care of his equipment and keeps it looking good – he could drive it in a parade any day of the year, but I’m pretty sure he’d never take the time to actually do it – too busy on the farm!
Baby Kale, Broccoli, and Brussels Sprouts Slaw with Bacon
12 oz. package broccoli slaw
2-3 cups chopped baby kale, or sub spinach
1-2 cups thinly sliced Brussels sprouts
1/2 cup cooked, crumbled bacon
1-2 cups shredded carrots
1/4 – 1/3 cup dried cranberries
1/4 – 1/3 cup golden raisins
1/4 – 1/3 cup pepitas (pumpkin seeds) or sub sunflower seeds or soy nuts
Your favorite poppy seed dressing (I used Brianna’s brand and diluted it a bit with milk to lessen the calories)
Combine all veggies with bacon and dried fruit in a large bowl. Toss all with dressing at least 20 minutes prior to serving, then top with pepitas.
Now You’re Cookin’,
Kitchen Tip: Salad will keep 1-2 days in the fridge once it’s dressed. I often dress a little salad at a time, eating as we go, since the vegetables will keep much longer undressed.
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, April 2015.
Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible.