Last night Emily and I had the opportunity to help out at the Iowa Pork tent at the Iowa Speedway before the race. We assisted with games and invited race fans to sign up for pork coupons. It is always fun and interesting to visit with people from around the world and from nearby towns. Visitors tonight were from far away as Australia. We also talked to people from neighboring states and a few of our friends from the area. (The Iowa Speedway is only a few miles from our farm as we can see the lights and hear the cars.)
For the past three weeks we have been selling a few loads of pigs. We put 200 pigs on each semi. Each day Kevin does the daily pig chores, but on selling days it takes a few more bodies. In addition to the daily chores and selling pigs this summer, we also had a new experience in our pig raising operation. Last month we had a Common Swine Industry Audit. This is where an independent certification company comes to the farm to check over things such as the daily record keeping, annual records, standard operating procedures, animal care, and the pig building.
I found this quite interesting that the Monday before our audit on Friday, I was sitting waiting for an appointment in a doctor’s office and picked up a magazine (Smithsonian had a special food issue from Sept. 2013) Wow! That is exactly why these audits are taking place!
We have always cared about raising our pigs in a humane way in order to provide a safe food product not only for consumers, but for our family as well! As we eat the same meat that goes to the packing plant and ends up in the grocery store! In fact, just last week we roasted a pig for a wedding rehearsal dinner for our nephew, Shane and his bride Ashley. (Yes, more about the wedding another time!)
In the summer I like to serve Calico Beans with BBQ pork or when grilling hamburger or hot dogs. They can also be used as a main dish with sweet corn!
1 lg. can pork and beans
1 can kidney beans
1 can butter beans
¼ to ½ lb. bacon
1 lb. hamburger
1 tsp. mustard
3 Tbsp. minced dry onion*
¾ cup brown sugar
½ cup catsup
2 T. vinegar
1 tsp. salt
1 tsp. garlic salt
Drain kidney and butter beans. In skilled brown hamburger and onion. Fry bacon until brown, drain. Combine all three cans of beans with browned ingredients and place in casserole. Combine remaining ingredients into a sauce and pour over casserole. Bake at 350 degrees for 30 minutes or simmer in the crock pot.
Since I make these most often in the summer, I prefer to put them in the crock pot.
*When I have fresh onion I choose that option.
This recipe is from Aunt Dee and cousin Lisa in the Jansen Family Cookbook.
Have a great weekend!