Anyway, on June 17, I didn't make a parts run or a grocery store stop. I drove 2 3/4 hours (one way) to Manhattan for the National Festival of Breads.
Plus, they know a little bit about wheat after visiting Grandpa Randy's and Grandma Kim's farm during harvest and having specially-designed reading material about farm life from Grandma.
I try to do my part in connecting the farm with consumers through blogging, something I've done since beginning Kim's County Line in January 2010. But face-to-face interaction is better in the long run. So I spent some time on Saturday, June 17, in the children's activities area of the National Festival of Breads. (I actually worked with the two ladies below, and yes, I intentionally moved out of the photo when it was taken.)
|Photos from Kansas Wheat|
Our daughter Jill also helped behind the scenes in the afternoon, setting up and cleaning up for the on-stage demonstrations.
So, in a nutshell, that's why I left the farm during the middle of wheat harvest. (I left the noon meal in the slow cooker and had the supper coolers packed and in the fridge, ready for the guys to grab at noon. Randy worked it out so they could be in the same general area and didn't need to move repeatedly during the day. And we all hoped and prayed for no breakdowns since the go-fer parts runner was hours from home. Thankfully, all that worked out.)
"Why would they schedule a Festival of Breads in Kansas during wheat harvest? Aren't people too busy? Doesn't it make it harder to involve farm families?"
Yes, summer is busy. Yes, it does make it harder to involve farm families. But, yes, it makes perfect sense. If I had any question, it was answered as I talked to some of the eight finalists.
|Photo from the Kansas Wheat Facebook page|
|Lunch for contestants and others in a farm shed on June 16, 2017 - From Kansas Wheat's Facebook page|
She and the other finalists will go back to their homes in Maryland, Ohio, Arkansas, Pennsylvania, Utah, Missouri and Minnesota with a story to tell. The people in their communities may actually listen to them more readily. They can tell about their trip to a Kansas farm. They can share their memories of hospitality offered by Kansans and farm families.
And that's why I left home during harvest to go, as did several of my fellow producers.
Here's the recipe for the pancakes we served. (I should have taken more photos, but I was too busy mixing ingredients and making pancakes)! For recipes from the finalists and more bread baking tips, visit the National Festival of Breads website.
From the National Festival of Breads1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1 large egg
1 1/2 cups soy milk or regular milk
1 tbsp. corn oil
3 tbsp. honey
1/2 tsp. vanilla extract
In a large bowl, stir together dry ingredients. Combine wet ingredients and mix well. Add wet ingredients to dry all at once. Whisk until blended and still a little lumpy.
Pour 1/8 cup batter onto a hot, lightly greased frying pan or griddle. Flip when pancake has bubbly surface and slightly dry edges.
When cooked through, remove pancakes. Serve with butter, maple syrup, jelly, etc., if desired.