April Showers Bring A Lot of Work for Ks Farmers and Cattlemen

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April Moms Everyday

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! 

International Tractor DJ
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)

broccoliandbabykaleslaw

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’,
Chef Alli

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. 

 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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