September 2011 - Iowa Pork Producers Association

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Coalition to Support Iowa’s Farmers News and Notes South central Iowa farmer Ben Waigand recently planted trees at his hog farm near Lorimor and he invited family, friends, neighbors and the general public to his site July 20,to see the many ways he cares for the hogs and environment. Iowa Pork Producers Association Southwest Region Director Dave Struthers, a Story County pork producer, along with IPPA Producer Education Director Tyler Bettin attended the event to talk with neighbors, share information about IPPA efforts and discuss IPPA’s partnership with the Coalition to Support Iowa’s Farmers (CSIF) during WHO Radio’s Big Show. “It means a lot that producers like Ben are willing to go the extra mile to share the positive story of pork production in Iowa with neighbors,” Struthers said. “The coalition (CSIF) is a big part of helping Iowa’s pork producers tell their story and do things right.” Waigand planted the trees as part of CSIF’s Green Farmstead Partner program, a unique initiative designed to help farm families establish buffers on their livestock farms. His shelterbelt was planned and installed by Advanced Greenscapes of Ackley and was specifically designed to provide a windbreak for the site, control snow during the harsh Iowa winter and improve the site aesthetics. The Green Farmstead Partner program, a partnership with Trees Forever and the Iowa Nursery and Landscape Association, brings the technical expertise of certified nursery and design professionals directly to the farm gate. The Coalition to Support Iowa’s Farmers is a non-profit organization that assists livestock farmers who want help interpreting rules and regulations, guidance on good site locations for barns, counsel on enhancing neighbor relations and tips on how to protect the environment at no cost. Farm families wanting a helping hand can contact CSIF at (800) 932- 2436. For more information on how CSIF can help you, visit www. supportfarmers.com. Pork producer Ben Waigand recently planted trees around his hog barn as part of CSIF’s Green Farmstead Partner program. 40 SEPTEMBER 2011
Pork: Delicious in so many ways! Peppered Pork Roast 1 pork loin roast, 4-pound, (OR 2 2-pound roasts) 6 tablespoons pepper blend seasoning Nutrition Facts Calories: 160 calories Protein: 22 grams Fat: 6 grams Sodium: 50 milligrams Cholesterol: 60 milligrams Saturated Fat: 1 grams Carbohydrates: 2 grams Piedmont Pork Stew 1 pound boneless pork loin, cut into 3/4-inch cubes 1 teaspoon oil 1 medium onion, coarsely chopped 2 carrots, sliced 8 ounces mushrooms, coarsely chopped 1 8-oz can tomato sauce 1 cup dry red wine 1 teaspoon thyme 1 teaspoon oregano 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup raisins Nutrition Facts Calories: 202 calories Protein: 18 grams Fat: 4 grams Sodium: 710 milligrams Cholesterol: 45 milligrams Saturated Fat: 1 grams Carbohydrates: 19 grams In large, heavy skillet, brown pork in oil over medium-high heat until browned, about 3-4 minutes. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender. Serves 6 Rub all surfaces of roast(s) with seasoned pepper. Place pork in shallow roasting pan and roast in 350 degrees F. oven for 40 minutes to 1 1/2 hours, until internal temperature on a thermometer reads 145º F. Remove roast from oven; let rest about 10 minutes. Slice and serve. Oktoberfest Ribs 2 pounds pork spareribs 2 32-oz jars sauerkraut, rinsed and drained 8 juniper berries 2 large onions, peeled and thickly sliced 2 tart green apples, cored and wedged 1/4 cup brown sugar Nutrition Facts Calories: 390 calories Protein: 32 grams Fat: 17 grams Sodium: 2230 milligrams Cholesterol: 100 milligrams Saturated Fat: 6 grams Carbohydrates: 28 grams Evenly layer ingredients into a large stew pot or Dutch oven in this order: Sauerkraut, juniper berries, onion, apples, brown sugar and ribs. Bring to a boil, lower heat, cover and simmer gently for 2-3 hours, until ribs are very tender. Serves 6. Wine suggestion: Pour a chilled Gewurztraminer. Stir-fried Pork in Garlic Sauce 1 to 1 1/2 pound pork tenderloin, OR shoulder, cut into thin shreds 2 tablespoons peanut oil, OR vegetable oil 2 tablespoons garlic, peeled and chopped 2 chiles, dried 1 bunch scallions, OR green onion, trimmed and cut into 2-inch lengths (separate white parts from green parts) 3 tablespoons soy sauce 4 cups white rice, cooked Nutrition Facts Calories: 497 calories Protein: 31 grams Fat: 14 grams Sodium: 980 milligrams Cholesterol: 77 milligrams Saturated Fat: 4 grams Carbohydrates: 57 grams Fiber: 2 grams Put oil in large, nonstick skillet (12 inches is best) and turn heat to high; a minute later, add garlic and chiles, cook, stirring occasionally until the garlic begins to color, just a minute or so. Add pork and stir once or twice. Cook until it begins to brown, about a minute. Add white parts of the scallions and stir; cook another minute, stirring occasionally. Stir in the green parts of the scallions and stir; cook for 30 seconds, then turn off heat and add the soy sauce. Serve immediately with white rice. Serves 4. SEPTEMBER 2011 41
Page 1 and 2: IOWA Pork Producer www.iowapork.org
Page 3 and 4: September Highlights 04 2012 IPPA A
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Page 7 and 8: IPPA contacted the Tama County Pork
Page 9 and 10: funding was provided for voluntary
Page 11 and 12: For your pigs, your sows, your soil
Page 13 and 14: The Iowa/Texas Pork Youth Leadershi
Page 15 and 16: RAGBRAI riders get taste of Iowa ag
Page 17 and 18: Iowans join together to celebrate f
Page 19 and 20: Iowa Select Farms enhances animal w
Page 21 and 22: Journey time also affected the pig
Page 23 and 24: Food and farming celebration featur
Page 25 and 26: 2011 Iowa State Fair Summary IPPA b
Page 27 and 28: 2011 Iowa State Fair Summary Swine
Page 29 and 30: 2011 Iowa State Fair Summary Story
Page 31 and 32: • Heat stroke • Long work perio
Page 33 and 34: Conduct a presentation for elementa
Page 35 and 36: Tama County Four hours are all it t
Page 37 and 38: investigations of the egg industry.
Page 39: The DVD is accompanied by a wall ch
Page 43 and 44: P r o D u c e r S ’ M A R K e t P

September 2011 - Iowa Pork Producers Association

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