Updates for farm people
This is the time of year when farmers (if they can free up some time from off-farm jobs and other responsibilities) try to update information related to their field.
Starting with functions earlier this month, like Crop Production Week in Saskatoon, Ag Days in Brandon, Man., and the Leaders Challenge conference in Red Deer, Alta., and continuing on to farm conferences and seminars, education is important to keep us all up to date with what’s happening in agriculture.
Feb. 1-8 has been designated Farm Women’s Week in Saskatchewan. This is an opportunity to celebrate the contributions of farm women, past and present and to recognize their importance to agriculture.
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The Saskatchewan Women’s Agricultural Network is holding its annual winter conference Feb. 5-7 at the Seven Oaks Inn in Regina. To pre-register for more information call Carolyn at 306-246-4788 or Shelly at 306-642-3092.
Another event of interest is Saskwest Forum ’99, Developing Your Potential, scheduled for Eston, Sask., on Feb. 5.
This forum will draw on the experience of successful business owners, agriculturists, financiers, marketers and researchers to provide ideas, information and enthusiasm to help others move their business forward. For information call 306-882-1300.
The 1999 Profiting from Agricultural Change Conference for Farmers, sponsored by the Agriculture Institute of Management in Saskatchewan, will be held at the Centennial Auditorium in Saskatoon, Feb. 8-10. Headline speaker for this conference is Dennis Avery, an internationally known expert on how to protect the environment while ensuring the world can feed itself.
Other speakers are John Cross and Bob Beard. Cross, president of PhilomBios Inc., a Canadian microbial technology company that develops agricultural products such as Provide and Tag Team, will share his perspective on leading the way in agriculture. Bob Beard, of Warburtons Ltd. of the United Kingdom, a premium baked goods company, will explain how Canadian farmers can cash in on customers’ changing demands.
For more information, call toll-free 877-468-7117.
To get more information about farm business management courses in your area, check out the Agri-ville site in Alberta at www.agri-ville.com or the AIMS site in Saskatchewan at www.agr.gov.sk.ca/aims.
Better boards
As a director of the Canadian Farm Business Management Council, I attended a workshop about how to be a good board member. In preparation, I read John Carver’s Boards That Make a Difference – A New Design for Leadership in Nonprofit and Public Organizations.
It is the second edition published in 1997 by Jossey-Bass Inc., Publishers. Carver offers a board model designed to produce policies that make a difference, missions that are clearly articulated, standards that are ethical and prudent, plus meetings, officers and committees that work and leadership that supports the fulfillment of long-term goals.
Taking a break
After four days of working my brain hard with this board governance, it was a real treat for three of us to go down to the Rideau Canal, in Ottawa, rent skates and glide down the canal. It was a beautiful sight with lots of snow, decorated trees and freshly made pastry covered with cinnamon and sugar and called beaver tails.
After that, we went to a wonderful little restaurant called Oscar’s, and topped off our meal with a scrumptious dessert, tiramisu. When I got back home, I searched in my cookbooks for a tiramisu recipe. The Joy of Cooking has a lengthy recipe, and the Grand Slam cookbook from The Best of Bridge series printed in Calgary by Centax Books, has a shorter version.
Tiramisu is Italian for “pick me up” or “it lifts me up.” It is the Italian version of trifle. The original dish is ladyfingers soaked in espresso and brandy and slathered with sweetened Marsala-laced mascarpone, a high-fats soft cheese.
Tiramisu
4 eggs, separated 4
3Ú4 cup sugar 175 mL
2 pkgs. (8 oz. each)
cream cheese, softened 500 g
1Ú2 cup coffee 125 mL
1Ú2 cup water with 1
teaspoon instant coffee
1Ú4 cup kahlua or rum 50 mL
1 package ladyfinger 250 g
cookies or vanilla wafers
2 squares semi-sweet 55 g
chocolate, finely grated
Beat yolks in medium-sized bowl, adding sugar gradually until well mixed and no gritty feeling is left. Add cream cheese, and mix well. Beat egg whites in deep bowl until soft peaks form. Fold into cheese mixture.
Spread one-quarter of cheese mixture into 12-cup (3 L) large bowl. Dip ladyfingers in mixture of kahlua and coffee, and cover cheese layer. Repeat three times using chocolate on each and ending with cheese and chocolate. Refrigerate six hours or overnight. Serve chilled to eight to 10 uplifted guests.
Due to the cheese content, the above recipe is definitely not on the food list for lactose-intolerant people.
My daughter, Jaime, made the following healthier, lower fat version.
Low-fat tiramisu
2 packages tofu 290 g
5 egg yolks 5
1Ú2 cup granulated 125 mL
sugar
1Ú2 cup dark rum 125 mL
3 egg whites 3
pinch of salt
1Ú2 cup hot water 125 mL
1 tablespoon instant 15 mL
coffee granules
1 package (7 oz.) 200 g
ladyfinger cookies
1Ú4 cup unsweetened 50 mL
cocoa powder
Using a sieve, drain tofu.
In a deep mixing bowl, with electric mixer, beat egg yolks, sugar and 1Ú4 cup (50 mL) rum until thickened, about four minutes.
In heavy saucepan over medium heat, cook egg yolk mixture, whisking to prevent curdling, until thick enough to coat back of spoon, about five minutes. Do not boil. Cool. Strain through sieve.
Meanwhile, in a clean bowl and using clean beaters, beat egg whites with salt until stiff peaks form. Set aside.
In food processor or blender, puree drained tofu. Add rum custard and combine. Remove to clean bowl and fold in beaten egg white.
In small bowl, mix hot water with instant coffee to dissolve. Stir in remaining rum. Dip ladyfingers into coffee mixture.
Arrange some in bottom of glass bowl. Spread out about one-third of rum custard. Arrange some ladyfingers on a single layer on top. Spread another one-third of custard on top of ladyfingers.
Top with remaining ladyfingers. Spread with remaining rum custard. Sift cocoa over entire dessert.
Cover and refrigerate up to one day in advance. Serves eight.
Per serving: Calories 266.9; protein 8.6 g; carbohydrates 32.3 g; fat 7.2 g; calcium 51.4 mg.
Source: The Lactose-free Family Cookbook by Jan Main, a home economist who has worked in the test kitchen of Canadian Living. This book is published by Macmillan Canada, a division of Canada Publishing Corp., 1996.
Reader inquiries
Dear TEAM: P.P., Brooks, Alta., was looking for a Scharpf laundry spinner. I have one I would sell, but do not know where to get repairs. You may reach me at Swift Current, 306-773-1142. – I.A., Swift Current
Dear TEAM: In February 1997, I purchased the rubber mounting brackets in Regina at Strata Enterprises Ltd., 2523 Bessborough Pl., Regina, Sask., S4S 6Y9, 306-585-1940. – D.R., Imperial, Sask.
