Protecting our harvest
A farm family’s work is never done. This reminds me of the many details that have to be looked after each day. Efficient management of all our resources becomes even more crucial in a year such as this.
As I prepare this column my thoughts are of the crops in the field, the wet weather, the busy days ahead and the frantic pace of getting the grain into storage. Grain storage this year may consist of the easiest and most available spot for storage. In some cases, this may be a bin miles from the home place, in buildings in vacant farmyards or even in piles on the ground. This increases the concern of theft.
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Late season rainfall creates concern about Prairie crop quality
Praying for rain is being replaced with the hope that rain can stop for harvest. Rainfall in July and early August has been much greater than normal.
In order to protect income, reduce worry and secure peace of mind, we can protect ourselves from grain theft. Grainfetti is a product that can be distributed throughout the grain once it is in the bin, thus identifying the owner. Grainfetti has been around since the 1940s, but is becoming even more necessary because of the increased price of grain, higher yields causing a shortage of storage and less time to transport and market immediately due to the late harvest.
Grainfetti is 1Ú4 inch square pieces of paper coded with a registered serial number with computer registration of the owner’s name, address, Grainfetti number and date purchased. It is a good idea to register your number with the local RCMP and grain elevators in your area. Any elevator or RCMP can phone the Grainfetti office, give the number, and be provided with the name of the registered owner.
Grainfetti is sold in 1.5 kilogram bags for $80 which includes registration, taxes, shipping and handling costs. This amount will do 45,000 bushels of grain working out to 6.25 bushels protected per penny. Grainfetti can be added while loading the grain into trucks from the combine, augering the grain into the bin or after the grain is in the bin.
The product can be removed at the elevator in the cleaning process with no extra dockage. Grainfetti may be used in feed grains since it is safe for animal consumption.
For more information or to order Grainfetti, call 1-800-213-8016.
Cabbage roll techniques
Dear TEAM: Cabbages are very good here this fall, so I would like to make some cabbage rolls. Could you please give me a recipe and give a few pointers on how to make them stay rolled? – M.F., Botha, Alta.
Dear M.F.: Here is a recipe that I enjoy from Winners of The Best of Bridge cookbook series. It’s a delicious harvest meal using fresh garden cabbages.
Mad about cabbage rolls
2 cups long grain 500 mL
rice
2 pounds lean 1 kg
ground beef
1 pound ground 500 g
pork
1 large onion, 1
chopped
1 teaspoon salt 5 mL
1 teaspoon pepper 5 mL
garlic powder to taste
2 large green 2
cabbages
2 48-ounce cans 2 (1.4 L)
tomato juice or tomatoes
Cook rice according to package directions until fairly dry. Mix ground beef, pork and onion together. Add salt, pepper and garlic powder to the cooked rice, mix well, and add to meat mixture.
Cut out core from cabbages and boil whole in rapidly boiling water. Boil until just tender and outer leaves start to fall. Drain and peel off leaves, then dry on paper towels.
Cut out thick core-like stem from leaves. Place one to two tablespoons (15-30 mL) of meat and rice mixture on cabbage leaf and roll tightly. I always cut off thick part of ribs, and start rolling tightly from the rib edge in, and I find they stay rolled. One can also add toothpicks to secure, but this could be dangerous for young nibblers.
Line casserole bottoms with any discarded leaves or cores. Place cabbage rolls close together in casserole, seam-side down, and pour tomato juice over top of cabbage rolls. Some people like to add one teaspoon (5 mL) of caraway seed mixed into the tomato juice. Cover with more leaves. Cover with lid and bake at 325 F (160 C) for two hours. Freeze the extras after cooking. When thawed, reheat in 325 F (160 C) oven until hot. You may want to add more tomato juice. Makes about 40 rolls.
A vine idea
Dear TEAM: I want to share my beautiful Scarlet Runner Bean pole. By the time August arrived, it looked like a lit Christmas tree. Here’s what I did. I had my husband weld a top on a pipe. Then I strung baler twine through the holes and tightly staked them into the ground with spikes (nails). The result is a sturdy, cone-shaped beauty, that makes everyone’s head turn for a double take when the vines grow up the twine. – M.S.
Dear M.S.: Thank you for sharing the idea with our readers.
