ILFB Partners Spring 2012

8/3/2019 ILFB Partners Spring 2012

1/36

LittLe HiLL ontHe prairieBeauty blooms Elkha t

aGraBiLitYP o am helps fa me s

etu to wo k

MoVe oVer,iCeBerGFu , f esh sp salads

Southwest Illinois feeds consumertaste for horseradishs unique bite

Bringingthe Heat

SPring 2012

iLLinois FarM Bureau

A q Ar Er AgAzinE F r E BErS i FBPAr nErS.c
http://www.ilfbpartners.com/http://www.ilfbpartners.com/http://www.ilfbpartners.com/


2/36
http://www.fordspecialpffer.com/farmbureau/il


3/36
http://www.ilfb.org/memberhttp://www.scriptsave.com/http://www.qualsight.com/-ilfbhttp://www.eyebenefits.info/http://www.ilfb.org/memberhttp://www.beltone.com/http://www.choicehotels.com/


4/362 Illinois Farm Bureau

6

3

1

4

52

A R A TR ATWe work with Flesors Candy

Kitchen [Sweet Reunion, Winter2011-12] on specially designed boxes of chocolates eachfeaturing distinctive featuresabout the University of Evansville.Not only is this a great marketingtool and a way to say thank youto special folks the candy isDELICIOUS! Ann, Devon andDee Ann (and Anns husband,Roger!) always go above and beyond to meet our needs.

As an institution that pridesitself on our traditions and our values, we very much appreciate working with others who holdthose same things near and dear.

ucy Himstedtvansville, Ind.

I was born and raised in Tuscola.When I started my freshman yearin 1947, my dad walked me over tothe Candy Kitchen, and Gus [Flesor]put an apron on me. I worked forGus all through high school andpart time while attending EasternIllinois University. In those years,I came to know Gus well. To those who knew him, he had a very compassionate and caring side.Many times I saw him reach out in various ways to those less fortunate.I learned how to make all of thecandies. He would tell me I couldenjoy eating anything in the store but dont waste anything. At theend of my days work, Gus wouldalways send some of my mothersfavorite candy home with me togive to her. I will always cherishgrowing up in Tuscola and workingfor and knowing Gus.Chuck Kleiss

ong Beach, Calif.via ilfbpartners.com

RIT T Email us [email protected] welcome any feedback,story ideas, gardening questions orrecommendations for our events section.

leTTeRs

This Issueat a Glance

S W E E T R E U N I O N F i n d no st a lg i c t r e a t s a t T us c o la f a m ily c a nd y s ho p

S LO W & S I M P LE S LO W C O O K E R R E C I P E S

H E C A M E , H E S AW E D C h a i n s a w a r t is t c a r v e s d e s ig n e r f i r e w o o d

T alki ng T U R K E Y Illi noi s f a r mer di scusses car e and w e ll-bei ng of the bi r ds he r ai se s

I LLI N O I S F A R M B U R E A U W IN T E R 2 0 11- 12

A Q UAR T E R LY MAGAZ INE F OR ME MBE R S ILF BP AR T NE R S .C O M

C K RCC

The slow cooker roasted chicken[Slow & Simple, Winter 2011-12]sounds so yummy, and what aneasy way to do it! I can put it onin the morning and forget ituntil dinnertime.Patricia Reedvia ilbpartners.com

Correction: After publicationof our Winter 2011-12 issue, theQuincy Preserves ChristmasCandlelight Tours event wascancelled and rescheduled for the spring, with tours beginning on May 6. We apologize for any inconvenience. As always, weremind our readers to please call the contact listed before traveling long distances to attend.

To suggest an event for us toinclude in future issues, please email us at [email protected].

1. Horseradish farm inEdwardsville

2. Pick-your-own strawberries atSusies Garden Patch in GardenPrairie

3. Virginia bluebells and beyondin Elkhart

4. Food safety equipment inthe classroom at Universityof Illinois

5. Museums, a riverboat casinoand old-fashioned ice creamin Elgin

6. More strawberries at Country

Corner Farm Market in Alpha
mailto:[email protected]:[email protected]:[email protected]:[email protected]


5/36

Every Issue5 PRAIRI TATP R P CTIHats o to farm hats

6 A A ACChicago moms meet Illinoisfarm families

17 C TR IImprove your savings withthese budget plans

20 R CIPMove over, iceberg, and makeroom for fun and avorfulspring salads

24 GAR I GTo till or not to till thatis the springtime question

TH C R Photo by Brian McCordIllinois horseradish farmerJeff Heepke

Features8 nlimited Abilities

Program helps farmers overcome disabilitiesand return to work

12 Bringing the HeatSouthwest Illinois feeds consumer tastefor horseradishs unique bite

18 ittle Town on the PrairieHistory and nature bloom on Elkhart Hill

26 Travel Illinois: lginRich history, top-notch entertainment anda sense of community define Elgin

18

20

R IWatch videos, read stories andbrowse photos at ilfbpartners.com .

ConTenTs

Spring 2012 ilfbpartners.com 3
http://ilfbpartners.com/http://ilfbpartners.com/



V E 5, n . 1

FARMaple MadnessLearn how the farmers at Funks Grove harvests maple syrup eachspring at ilfbpartners.com/funk-maple-syrup-farm .

FIArthur and ArcolaTake a step back in time at Illinois largestand oldest Amish communities of Arthurand Arcola atilfbpartners.com/arthur-and-arcola .

ilfbpartners.comVISI BSI F VI S, S I S, I S H

Farm Food Finds resources

An FFiciA E BEr P B icA i n F E i in iS FAr B rEA

iLLinois FarM Bureau

Publisher Dennis Verclerditor Dave McClelland

Associate ditor Martin RossProduction anager Bob StandardPhotographic ervices irector Ken KashianPresident Philip Nelson

ice President Rich Guebert Jr.xecutive irector of perations, ews & Communications

Chris Magnuson

anaging ditor Jessy YanceyCopy ditor Jill WyattProofreading anager Raven PettyContent Coordinator Blair ThomasContributing riters Charlyn Fargo, Celeste Huttes,Jan Phipps, Martin Ross, Jessica Mozo, Joanie Stiers,Lorraine ZengeCreative ervices irector Christina CardenPublication esign irector Murry Keith

enior Graphic esigners Laura Gallagher, Vikki WilliamsGraphic esigners Taylor NunleyCreative Technology Analyst Becca Ary Photography irector Jeffrey S. Otto

enior Photographers Jeff Adkins, Brian McCordtaff Photographers Todd Bennett, Antony Boshiereb Creative irector Allison Davis eb Content anager John Hood eb Project anager Noy Fongnaly eb esigner II Richard Stevens eb evelopment ead Yamel Hall eb eveloper I Nels Noseworthy eb Account anager Lauren Eubank

Ad Production anager Katie MiddendorfAd Traffic Assistants Krystin Lemmon, Patricia MoisanInformation Technology irector Yancey BondI.T. ervice Technician Daniel Cantrell

atabase anager/IT upport Chandra BradshawAccounting Diana Guzman, Maria McFarland, Lisa OwensCounty Program Coordinator Kristy Duncan

ffice anager Shelly MillerReceptionist Linda Bishop

Chairman Greg ThurmanPresident/Publisher Bob Schwartzman

xecutive ice President Ray Langenr. .P./ perations Casey Hesterr. .P./ ales Todd Potterr. .P./Agribusiness Publi shing Kim Holmberg.P./ isual Content Mark Forester.P./ xternal Communications Teree Caruthers.P./Content perations Natasha Lorens

Controller Chris Dudleyarketing Creative irector Keith Harrisistribution irector Gary Smith

Illinois Farm Bureau Partners is produced for the Illinois FarmBureau by Journal Communications Inc., 725 Cool SpringsBlvd., Suite 400, Franklin, TN 37067, (800) 333-8842.All rights reserved. No portion of this magazine may bereproduced in whole or in part without written consent.

Illinois Farm Bureau Partners (USPS No. 255-380) is issuedquarterly by the Illinois Agricultural Association,1701 Towanda Ave., P.O. Box 2901, Bloomington, IL 61702.Periodicals postage paid at Bloomington, IL 61702 andadditional mailing offices.

The individual membership fee of the Illinois AgriculturalAssociation includes payment of $3 for a subscription toIllinois Farm Bureau Partners.

POSTMASTER: Send change of address notice s on Form 3579to Illinois Farm Bureau Partners, P.O. Box 2901, Bloomington,IL, 61702-2901.

Member

Association of Magazine Media

Member

Custom Content Council

Please recycle this magazine

Find recipes, tips and food for thought at farmflavor.com

grow, cook, eat, learn
http://farmflavor.com/http://farmflavor.com/http://farmflavor.com/


7/36

AB T TH A TH R Joanie Stiers writes from farm country in ruralWestern Illinois, where she grew up caring forlivestock, including pigs, beef cattle and chickens.

prairie state perspective

Grandpa once had this amazing wall of farm hats in hishome office. He hung baseball-type caps like wallpaperfrom the desktops to the ceiling, until Grandma learnedthey sheltered termites that had ruined the office walls.

I havent seen them since their placement in storage, butI vividly remember the livestock-related hats, their logosand names of feed mills. They tended to be the ones withthe flip-down, fuzzy ear coverings for those farmers who brave the cold to care for their pigs and cows.

Grandpas hat collection says a lot of about farmhistory, agribusinesses and their tradition of free hats, andabout livestock. Truth is, lots of farmers wear farm hats.But farmers wearing hats with logos of livestock feedcompanies are fewer these days.

If you havent been down a secondary road in 25 years,or maybe have never been on one made of gravel orunstriped blacktop, youll be surprised to learn how few farms raise livestock. In fact, not even half of Illinois farmsdo. Beef cattle can be found on 23 percent of Illinoisfarms, primarily in the northwest, western and southernparts of Illinois, where some hillier land is better suited forpasture than growing crops. Pigs, dairy cattle and chickensare found on fewer farms yet.

Most childrens picture books at least theromanticized kind where every farm has a few cows,muddy pigs and big red barns are generally as outdatedas eight-track tapes. When these audio relics were popular,

about seven in 10 farms raised pigs and cows in my gently rolling western part of the state. Today, cattle are on fewerthan four in 10 farms in my area. Fewer than one in

10 farms has pigs.The Illinois livestock industry is shrinking while

the industry has grown nationwide. Though the numberof farms has declined over the years, the quantity of livestock and number of farms raising them has declinedmore rapidly.

The states livestock farmers face increasing regulations,foreign competition and a growing not-in-my-backyardmentality. Economics of scale, profitability, industry integration and farm lifestyle also contribute tothe change.

Illinois shrinking livestock industry has been visiblefor years. Most woven-wire fences that used to bind a lmostevery rural property have been removed or fallen intodisrepair because they serve no need to contain livestock.Many old concrete-floored open lots and livestock shelters,including barns and open-front buildings, have becomestorage spaces or parking lots for machinery. The numbersof veterinarians and feed mills have declined and now serve large territories. Some previous pastures insteadgrow corn and soybeans.

The farmers who still wear the livestock hats arepassionate, motivated business people who have madeinvestments in facilities and technology, increasedefficiencies, and developed marketing plans. They aresignificant to the family farmers who choose to focuson growing the states major crops. Livestock farmers

are the No. 1 customer of corn and soybeans, whichare primary feed ingredients.Hats off to them.

Fewer farmers wear livestock hatsHats Off



8/36

Farm Focus: ineriesIllinois is home to 91 wineries and 450 vineyards encompassing 1,115 acres of

grapes across the state. In 2009, the state produced 357,000 gallons of wine. Learnmore about wine and wineries with these facts:

The full economic impact of wine and wine grapes on the state of Illinoisin 2009 was $319 million.

The wine and grape business in Illinois employs 2,064 people full time.

More than 200,000 tourists visited wineries last year.

The foot-stomping method is still used in the production of many ports.

Only 20 of the 400 species of oak are still used to make oak barrels for aging wine,the average tree age being 170 years.

White wine becomes darker in color as it ages, while red wine becomes lighter in color.

Wine contains more chemical compounds than blood.

Thomas Jefferson was a wine connoisseur and selected wine for the first five presidents. Dom Perignon, credited with developing the champagne-making process, was blind.

Read about Illinois Wine Trails online atilfbpartners.com/wine-trails .

Sources: 2009 Illinois Wine Economic Impact Study, www.illinoiswine.com

Find a pick-your-own strawberry farm near you.The website Illinois Farm Visit offers a searchable database of local farms divided

by produce grown on the farm, services provided and even farming practices.So when the strawberries are ripe in May and June, you can find them fresh at

a farm near you, such as Susies Garden Patch on U.S. Highway 20 in Garden Prairieor Country Corner Farm Market on U.S. Highway 150 two miles north of Alpha.

Find more pick-your-own farms across the state atwww.illinois.farmvisit.com .

ARCHI G F R TRA B RRI ?

AlmAnAC

Feeding Food eserts There are hidden deserts across Illinois food deserts, that is.

The Healthy Food Financing Initiative a partnership made up of the U.S.Department of Agriculture, the Treasury Department, and the Department of Healthand Human Services has mapped low-income communities without ready access tohealthy and affordable food across the state. These areas are known as food deserts.

At least 33 percent of these areas residents live more than one mile or morethan 10 miles in rural areas from a supermarket. The goal of the initiative is todevelop and equip grocery stores, small retailers, corner stores and farmers marketswith fresh and healthy food.

Macomb, Pekin, and parts of Bloomington and Peoria are in identified fooddeserts. To find more information about the initiative, as well as a link to a food

desert locator on the USDA website, visitilfbpartners.com/food-deserts .

6 Illinois Farm Bureau
http://www.illinoiswine.com/http://www.illinois.farmvisit.com/http://www.illinois.farmvisit.com/http://www.illinois.farmvisit.com/http://www.illinoiswine.com/


9/36

University of Illinois students have new equipment to helpthem learn about food quality.

Quaker Oats donated a high-temp pasteurization unit tothe universitys College of Agricultural, Consumer andEnvironmental Sciences Department of Food Science andHuman Nutrition. The ultra-high-temperature processing unitallows students to see the effects of the thermal process onfood safety and quality.

Q AK R AT AT T CI C C A

rotect Your lantsMost of the spring plants in your yard and garden require

protection when overnight frost is predicted. To shelterplants in garden beds, consider these methods:

Small plants: Cut the bottom out of a large cardboard box.Tape together the box-top flaps, then cut along three sidesof the top so that a hinged lid remains. Set the box over theplant, keeping the lid closed at night and open during the day.

Large plants: Set four stakes each several inches tallerthan the plant around the plants perimeter. Drape thestakes with a frost cover, burlap or an old blanket. Dont letthe cover come into direct contact with the plant or it willtransfer the freezing temperatures to the leaves. Removethe cover during the day.

If a frost catches you by surprise and you dont have timeto construct either of these guards, move a patio chair overa smaller plant and drape the chair with your frost cover fora quick solution.

oms in the FieldAre you a suburban mom who wants to know more about where your

familys food comes from? Farm families across the state are opening theirdoors to the city moms whom theyve dubbed Field Moms to showwhat really happens on todays family-run farms.

The website,www.watchusgrow.org , aims to share Illinois farminformation with non-farmers. In a series of videos on the site, the FieldMoms ask farmers about animal care, antibiotics and other issues.

The website also features profiles on family farmers, blog posts writtenby the Field Moms and an FAQ section. Watch Us Grow is operated byIllinois Farm Families, a statewide communications program of the IllinoisBeef Association, Illinois Corn Marketing Board, Illinois Soybean Association,Illinois Pork Producers Association and Illinois Farm Bureau.

NOTICE OFANNUAL MEETING

COUNTRY MutualInsurance Company

To All Policyholdersand Members:

Notice is hereby giventhat the annual meeting

of the members of CountryMutual Insurance Companywill be held in the IllinoisAgricultural AssociationBuilding, 1701 TowandaAvenue, Bloomington,Illinois on Wednesday,April 18, 2012 at 1:00 p.m.,to receive, consider, and ifapproved, confirm andratify the reports of theofficers and of the Boardof Directors of theCompany for the yearended December 31, 2011to elect 20 members of theBoard of Directors to servefor a term of one year, andfor the transaction of suchother business as mayproperly come before themeeting.

Elaine Thacker,Kathy Smith WhitmanAssistant Secretaries

Right: DeKalb County farmer Lynn Martz, left, describes cattle feed ingredients to theField Moms, who were hosted by Illinois Farm Families for a tour of her familys farm. p H

o t o

c o u r t e S Y

o F K e n

K a S H I a n

http://www.watchusgrow.org/http://www.watchusgrow.org/http://www.watchusgrow.org/


11/36

In 1981, Brenda Besses life changed suddenly. A starathlete from Hillsdale in Northwestern Illinois, in a matterof months she went from playing college basketball tolearning to walk with a prosthesis.

I was just a farm kid, 23, showing cattle at county fairs,Besse says. I went off to college, graduated in May 1981,started teaching and coaching, and got hurt in October.

She was running the family combine, harvesting cornthat was difficult to pick up due to a windstorm, when thefarm machine stalled. She jumped off and tried to unplugthe combine head, but her leg became tangled. Like theundertow of an ocean, the combine spun her around,and her leg came off at the knee.

I landed on my face, rolled over and pulled myself over to the combine steps. I was running wide open onadrenaline, Besse says. There was no crying. Not a tear.

All she could do was wait on her father, who had goneto empty the semi truck.

Dad eventually got back, got out of the semi, ran overand wrapped his belt around my leg, she recalls. Thenhe went to the neighbors and called 911, and brought me back water.

She relives the tragedy as if it were yesterday, thoughits been 30 years.

Program helps farmers overcome

disabilities and return to workST RY BY Charlyn Fargo | PH T GRAPHY BY Antony Boshier

UnlimitedAbilities

Left: Randy Miller, a Chenoa grain farmer, received help from the statewide program AgrAbility following a farming-related accident in2008. Above: Brenda Besse lost her leg in a combine accident 30 years ago. Today, she runs Brierwood Farms, a cattle farm in Hillsdale.



12/36

Helping Farmers

Besse shares her experience often with other farmers as a volunteer forAgrAbility Unlimited, a statewideprogram that helps those inagriculture who have disabilities.The organization, created in 1990as part of a national initiative,

was originally funded by a U.S.Department of Agriculture (USDA)grant. A joint program of the University of Illinois Extension and the EasterSeals Central Illinois, it now seeksprivate funds to stay in business. Thegroup was recently turned down foranother USDA grant.

The organization, which hashelped more than 800 farmers sinceits inception in 1991, is operating on

a skeleton budget, says Chip Petrea,AgrAbilitys client service manager.Were using donations from groupssuch as the Illinois Farm Bureau,GROWMARK and Farm ServiceAgency to keep going. Were notsure what were going to do for thelong term.

Petrea knows first hand how theprogram can help farmers. He wasin a hay baler accident in 1978.

I got hurt before [AgrAbility] gotstarted, but I see how much we canhelp farmers, Petrea says. Its nota stretch for me to do what I do tohelp farmers. We try to point themin the right direction after somethinghappens.

A total of 27 to 30 farm fatalitiesoccurs in Illinois each year. Accordingto Petrea, a recent survey found an

average of 5,000 farming-relatedinjuries each week cause U.S. farmersto miss at least a half-day of work.

Happy endings

Besse, who is now working ona book about her experience, firstlearned about AgrAbility from an

article in a magazine.I called the 800 number, and they helped me get a Gator for the cattle,she says. We decided I could utilizeit to do baby bottles and haul feed buckets.

Not long after her accident, herfather sold the herd of Angus cattle.She says that devastated her as muchas the accident itself.

I eventually left the farm and

spent 15 years working for theRock Island Arsenal in the civilianpersonnel office. It was a cultureshock, working in an office,she says. I left there and spenta year mowing at a golf course,regrouping and ended up getting back in the cattle business thistime dairy.

Her love for cattle helped herfind her partner, Ron Paaske. Today,

the two run Brierwood Farms.Ive always loved cattle, and

on my way to work at the Arsenal,Id drive by a dairy and see a guy milking his cows, says Besse.

One day I was getting coffee,and he (Ron) was sitting at thefarmers table. He poured me a cupof coffee. That went on for a coupleof days and finally I said, Who are

you? And he replied, Im the guy with the cows. Stop down sometime.Well, I did, and the rest is history.

Finding Hope

In October 2008, a semi-trailertruck broadsided Randy Millersgrain truck, breaking his neck thoughnot severing his spine. These days,hes back to farming.

Petrea met with Miller in thespring 2009 to help him research new options, such as upgrading an oldertractor with accessibility steps andusing air-powered tools. Petrea alsohelped Miller get a reverse-facingcamera and monitor for his combinecab so he didnt have to strain hisneck turning around.

But Miller says the biggest thingAgrAbility did was to give him hope.

They showed me examples of people who had overcome theirdisabilities to continue farming,says Miller, 43. Thats what I needed.Chip came and visited me early on.

Miller isnt confined to a wheelchair he uses a cane butinitially doctors said his chanceof moving anything again was lessthan 3 percent.

I still keep getting strength, hesays. My left side doesnt have themotor movement I had, and my foot drags sometimes, but Im stillfarming. My brother, Marvin, helpsme with the heavy lifting.

Miller raises corn and soybeanson 440 acres in Chenoa.

Im blessed, says Miller. Im upand mobile and still able to farm.

Top: When shes not working with cattle, Besse serves as an AgrAbility volunteer for the northern half of the state, sharing her storywith other farmers.Bottom: Through the program, Miller researched new equipment that helps him continue to farm.



13/36

AGRABI ITI IT

For more informationabout the program, visitwww.agrabilityunlimited.org or

call (217) 333-9417.

http://www.agrabilityunlimited.org/http://www.agrabilityunlimited.org/http://www.agrabilityunlimited.org/http://www.agrabilityunlimited.org/http://www.agrabilityunlimited.org/http://www.agrability/


15/36

Americans today like a little burnin their burrito, a wasabi wallop with theirsushi, a chili charge in their Thai takeout.

And as long as consumers yearn for the burn, Southern Illinois horseradish growerJeff Heepke will bring the heat.

Horseradish has held its own in a fickleculinary environment, gracing prime rib,shrimp dips, holiday tables and a growinglist of saucy formulations designed totantalize adventurous taste buds. In fact,the International Herb Association crownedhorseradish the 2011 Herb of the Year, citingits rich historical roots and diversity Armoracia rusticana , as its known in the botanical world, has also served a variety of chemical and medical uses.

Nationwide, roughly 24 million poundsof horseradish roots are ground andprocessed each year to produce some6 million gallons of prepared horseradish.Illinois grows the lions share: Collinsville- based J.R. Kelly Co. is the nations topsupplier, marketing an annual 10 millionto 12 million pounds of roots, thus earningthe nickname The Horseradish House.

Heepke, a 31-year-old Edwardsvillegrower who sells directly to grinders,is the fourth generation of a horseradish

Southwest Illinois feeds consumertaste for horseradishs unique bite

Bringing

ST RY BY Martin Ross | PH T GRAPHY BY Brian McCord

family that took root with great-grandfather George Willaredt. Heepke tookup the family mantle roughly a decade agoand today farms 200 acres of horseradish,at about 7,000 pounds to the acre, as wellas corn and soybeans.

The Illinois Horseradish GrowersAssociation includes close to a dozen farmsin Madison and St. Clair counties, rangingfrom five to 500 acres of production. Thearea lies within the American bottoms,a Mississippi River basin with soils richin potash, a nutrient that feeds healthy horseradish production.

Its a hardy crop that requires a hardy and patient soul to produce.

It will grow anywhere it depends onhow hard you want to work to harvest it,Heepke notes. We harvest any month withan r from September to April, when itslarge enough to harvest. Historically, wehave a mild winter here, though sometimes, you have to put an r in May to get yourharvest f inished.

The lengthy, labor-intensive harvestrequires Heepke to hire an average20 workers a season. The unusualcrop requires some unusual productiontechniques: He builds his own equipment

HeattheAT TH H AT

Find horseradish recipes,including Orange andHorseradish-Crusted Pork,Horseradish MashedPotatoes and CabbageApple Horseradish Slaw,online atilfbpartners.com/horseradish-recipes .

Like most Illinois farmers, horseradish grower Jeff Heepke, bottom center, runs a family operation, alongwith, clockwise from top left, wife Marcy, grandfather George Willaredt and daughters, Emma and Grace.

http://www.ilfbpartners.com/horseradish-recipeshttp://www.ilfbpartners.com/horseradish-recipeshttp://www.ilfbpartners.com/horseradish-recipeshttp://www.ilfbpartners.com/horseradish-recipeshttp://www.ilfbpartners.com/horseradish-recipes


16/36

from salvaged potato harvesting machinery.Once theyve harvested the horseradish,

Heepke and company remove the green tops

and save the smaller roots for next yearsseed. Remaining roots are cleaned, packedon pallets and stored at an optimal 28 degrees before being loaded onto refrigerated trucksfor shipment.

Heepke sells under contract to grinders inOhio and Wisconsin and on the East Coast.We pretty much have it sold when we plantit. Demand remains steady season toseason, as does the horseradish community.

German immigrants began growing

horseradish in the region in the late 1800s,passing their growing methods fromgeneration to generation. Heepke notesa gradual decline in the number of areagrowers over the years, but those whoraise the root are committed to the crop.

Producers dont get in and out of themarket, he relates. Once youre in, youstay in. When youre ready to retire, thats when more acres become available.

Maryland-based Tulkoff Food Products

is a major buyer of Illinois horseradish. PhilTulkoff, who runs a business begun in in thelate 1920s, markets processed product torestaurants and other food service outlets.Tulkoff reports industry growth has beenslow and flat amid a lagging economy, but notes an occasional inquiry from acustomer looking to incorporate horseradishheat into a new sauce, dressing or cheese.

The companys own offerings includea standard Tiger Sauce a sandwich-

friendly mix of horseradish and mayonnaise and Deli Style, which Tulkoff likens toTiger Sauce on steroids.

It will make your nose kind of open up,he muses. The hotter cocktail sauces seemto be what people are looking for. People areasking us to make cocktail sauces that havetwo to three times the horseradish wenormally put in. Theyre looking for the heat.

Southwest Illinois is a hot spot for horseradish.Heepke, a fourth-generation horseradish farmer,grows about 200 acres of the spicy root.



17/36Spring 2012 ilfbpartners.com 15


18/36

The Root of It AllR T . Armoracia rusticana ,

or horseradish, is a member of a venerable botanical family,

Brassicaceae, which includes broccoli,cabbage, mustard and wasabi. In fact, when in Tokyo, request seiyo wasabi to add a Southern Illinoistwist to your meal.

P R R T . Accordingto legend, the Delphic Oracle toldApollo the mythological Greekgod of healing and medicine thathorseradish was worth its weight in

gold. Early green philosopher Pliny the Elder recommended horseradishfor its medicinal qualities both itsroot and leaves were used as remediesduring the Middle Ages, even ashorseradish was taking root as acondiment on meats in Germany,Scandinavia and Britain. Horseradishmade the transatlantic voyage toNorth America during colonial times.

A R T B A TH R

A The name horseradish itself remains a subject of heated (and spicy)conjecture. The old German wordmhre means female horse, andthe label may have resulted fromconfusion between meerrettich (orsea radish) and mhrrettich (mareradish). Maybe, maybe not: An old-school European method of processinghorseradish was called hoofing, because horses were used to stamproots tender before they were grated.

A R T A A ? Horseradish

has potassium, calcium, magnesium,and phosphorus, as well as mustardoil, which has antibacterial properties.

Raw horseradish offers an average79.31 milligrams of vitamin C per100 grams. Roots have been usedto treat urinary tract infections, bronchitis, sinus congestion, ingrowntoenails, and coughs. Compoundsfound in horseradish have been foundto kill some bacterial strains.

R, GAR. Ateaspoonful of grated horseradish

mixed with honey reportedly willclear ones stopped nose withina few minutes. And the enzymehorseradish peroxidase is usedextensively in molecular biology andis becoming increasingly importantin biochemical research fields.

TH R A TH HIT .Despite what you may find onthe supermarket shelf, there is nored horseradish per se, East Coasthorseradish purveyor Phil Tulkoff emphasizes. Ground white horseradishis preserved (and toned down) with vinegar, while beets are used toproduce the red version, a mainstay of many Passover tables. The only difference, really, is the color,Tulkoff maintains. Years ago, someof our competitors would grind beetsin with the horseradish. We use beet juice for the coloring. Its essentially the same product in a slightly different shade.

TH RIT R T. Traditionally,during Passover, a blessing is recitedover a bitter vegetable usually raw

horseradish before it is eaten, oftenas an accompaniment with gefilte fish.One modern recipe for Passover beethorseradish includes a large scrubbed beet, a quarter pound of freshhorseradish (rule of thumb, about4 inches), three tablespoons of kosher white balsamic vinegar, and ateaspoon each of sugar and kosher salt.

T T F R A C .Since 1988, Collinsville has beenhome to the InternationalHorseradish Festival, which takesplace June 1-3 at Woodland Park.The annual celebration features livemusic, a Bloody Mary contest, LittleMiss Horseradish Festival Pageant,root golf, a root toss, a horseradish-eating contest and a horseradishrecipe contest. Area grower Jeff Heepke argues culinary imaginationis crucial to winning thathorse(radish) race.

Its not just a condiment itsan ingredient, he says. You canhave it with mayonnaise on your hamsandwich or straight on a steak. Youcan put it in the marinade for yoursteak or in your chicken marinade.Different processors have mixed it with cranberries or pineapples orapricots. You could use that on your bologna sandwich to spice it up, or you could add color or flavor to yourmashed potatoes. Martin Ross

Learn about the history of horseradish and other pungent particulars



19/36

country wisdom

AB T TH A TH R Lorraine Zenge, ChFC, is a senior advancedplanner for COUNTRY Financial. Visit COUNTRYon the web at www.countryfinancial.com .

Is your wallet leaking? Do you ever ask yourself where your money went and why you havent saved more thanlast year? If so, you have plenty of company. Only 40 percentof Americans use a monthly budget to track their finances,according to a recent National Foundation for CreditCounseling survey.

Although the idea of doing a budget may seem

overwhelming, the process does not have to be difficult.After sticking with the process for a month or two, thefeeling of being in control of your money rather thanhaving no idea where your money goes is so satisfyingthat it provides its own incentive to continue.

write it down

For a week or two, try the envelope method. When youmake a purchase, the receipt goes in the envelope. If itsa cash purchase and no receipt is given, you write theamount and what was purchased on the outside of the

envelope. At the end of the week, add up how much wasspent on your purchases lunches, vending machines,coffee at Starbucks, etc.

You may be shocked when you learn the sources of your money leaks. You may want to give up eating lunchesout. Instead, use the money you would have spent to builda fund for something you want or need, such as a new laptop or summer vacation.

track it

Start your household budget by listing all your cash

inflows and outflows starting with your paychecks andregular monthly bills. Then list all your other expenses birthday gifts, clothing expenditures and entertainment.

Next, develop your tracking mechanism. Althoughsome people develop their own spreadsheets to track theirfinances, budgeting software like Quicken, and Web-based budgeting tools, including the free and highly ratedmint.com , can make setting up your budget a breeze andalmost fun! Both tools allow you to download transactionsfrom your bank accounts and credit cards, which make the

tracking of your expenses less time consuming.

set your goals

After you develop your tracking mechanism and haveused it for a month or two, set some financial goals. Once you are tracking how you spend your money, you candevelop a budget for how you need and want to spend yourmoney. This may mean cutting back in some areas forexample, eating out for lunch every day and adding toothers, such as retirement savings. And of course, you willneed to tweak your budget as your circumstances change.

Some people allot themselves a certain amount of cashfor eating out, snacks and other mad money purchases atpayday. When their mad money is gone, they dont get any more until the next payday and must modify their behavior,such as taking lunch to work rather than eating out.

stick to it

The budgeting process itself is easy. Sticking to it cantake some motivation. However, over the course of time you will be rewarded by building your retirement savingsand having money in the bank for budgeted purchases,

which may include new furniture or a family vacation.With your budget in hand, you will truly be on the pathto financial security.

Improve your savings with these budget plans

Stop the Leak!

http://www.countryfinancial.com/http://www.countryfinancial.com/http://www.countryfinancial.com/


20/36

History and nature bloom on Elkhart Hill

Little Town

Prairieon the

PH T C RT F K KA HIA



21/36

No one knows what causeda glacier to stop in the heart of Illinoisthousands of years ago, depositing a massivemound of dirt and rock. But those who stophere today discover that history blooms onElkhart Hill.

About 17 miles northeast of Springfield,Elkhart Hill rises unexpectedly from the flatprairie to an elevation of 777 feet above sealevel. Nestled at the foot of the 600-acre hillis the tiny village of Elkhart.

The town was founded in 1855, but itsroots date back to 1819, when settler RichardLatham built a home at the foot of ElkhartHill, along an ancient American Indian trail.

Elkhart once attracted some of Illinoisearly movers and shakers, including a younglawyer named Abraham Lincoln, who wouldstay in the area while traveling the ruralcircuit. Two of Lincolns close friends,Illinois Gov. Richard Oglesby and JohnDean Gillett (Cattle King of the World),settled in Elkhart.

For a village this size, weve had morethan our fair share of interesting subjects,says Gillette Ransom of the ElkhartHistorical Society (and direct descendantof John Dean Gillett).

Along with interesting human history,Elkhart Hill is home to natural history:unique plant life and virgin woodland. TheElkhart Historical Society is committed topreserving and sharing both.

Among the societys most popular eventsis the Wildflower Nature Walks held every spring on private land still owned by theGillett family. Led by botanist Bill McClain,the walk spotlights a dazzling display of diverse wildflowers, culminating with a

ST RY BY Celeste HuttesPH T GRAPHY BY Antony Boshier

blanket of Virginia Bluebells.The organization also hosts an annual

bird walk where birdwatchers can spotas many as 40 species of migratory birds.

A fall historical tour highlights the hillsmanmade treasures, including the JohnDean Gillett Mansion, two historiccemeteries, an Illinois landmark bridgeand the St. John the Baptist Chapel, thestates only privately owned church.

History is also well preserved in Elkhartsdelightfully dainty downtown. Friendly shopkeepers offer unique gifts and antiquesin carefully restored buildings dating to thelate 1800s, while cafs and bakeries introduceold family recipes to new generations.

The quaintness continues at the townlibrary. Built in 1904, the library featuresoriginal wood bookshelves and readingtables, and a story as interesting as itsarchitecture. In 1888, Lemira Gillett (wifeof John Dean) promised to build a library if the town would stay dry for three years.

Its a little gem, says Dr. MargaretPeggy Lee, village trustee. Its likestepping back in time.

Thanks to its location on historicRoute 66, visitors from near and far have been enchanted by Elkhart.

Road warriors often stop for a made-from-scratch lunch in the whimsical WildHare Caf, located in a building that wasonce the town bank.

I think theyre looking for the authentic,rural America, says caf owner AndreaNiehaus. And this village by the hill deliversauthentic charm. As Niehaus says, Elkhartis like a page from a Norman Rockwellcalendar.

P RI CKHART

Shop and dine in historicdowntown Elkhart (but noton Mondays, when shopsare closed).

Take an art class atDragonfly Art Studio ora cooking class at CentralIllinois Events (www.ciecatering.com ).

Spend a weekend atThe Brick House, theguesthouse on the OldGillett Farm (www.oldgillettfarm.org ).

Enjoy an EnchantedEvening of music andwine on the sprawlinglawn of CroHurst Mansionor an interesting dinnerand lecture (www.elkharthistoricalsociety.org ).

Discover the latestElkhart events online atwww.elkharthistoricalsociety.org andwww.elkhartillinois.us .

Clockwise from top: Old Gillett Farm is one of the original farms on Elkhart Hill; Virginia bluebells bloombriefly in early spring; Gillette Ransom and Dr. Peggy Lee walk along one of the areas many trails.

http://www.ciecatering.com/http://www.ciecatering.com/http://www.ciecatering.com/http://www.oldgillettfarm.org/http://www.oldgillettfarm.org/http://www.oldgillettfarm.org/http://www.elkharthistoricalsociety.org/http://www.elkharthistoricalsociety.org/http://www.elkharthistoricalsociety.org/http://www.elkharthistoricalsociety.org/http://www.elkharthistorical/http://www.elkhartillinois.us/http://www.elkhartillinois.us/http://www.elkhartillinois.us/http://www.elkharthistorical/http://www.elkharthistoricalsociety.org/http://www.elkharthistoricalsociety.org/http://www.elkharthistoricalsociety.org/http://www.oldgillettfarm.org/http://www.oldgillettfarm.org/http://www.ciecatering.com/http://www.ciecatering.com/


22/36

Make room for fun andflavorful spring salads

ove ver,Iceberg



23/36

ome spring, thoughts turn to vegetable gardens and flowers. Its also a timeto focus on crisp, fresh salads. At a recentEaster brunch, the Caesar salad was served in

a glass with the dressing at the base and tallromaine lettuce leaves and shaved parmesanplanted in the glass. It was a wonderfulreminder that spring was just around thecorner and a great way to serve a salad portable, visually pleasing and fun to eat.

Thats the way salads should be fun,full of flavor and nutritious to boot. A great way to add interest (and nutrition) to yoursalads is to try a different type of green. Thetraditional, common iceberg is making way

for the rich, deep greens of kale, arugula,collards and spinach. The richer and deeperthe green, the more nutritional. Thestronger the green, the better it does lightly sauted or cooked in a quiche.

If youre not used to stronger-flavoredgreens, try shredding them in a salad either by hand (called chiffonade and done by rolling them together and slicing thinly with a knife) or with a food processor.Stronger flavored greens marry well witha strong vinaigrette or dressing. Thats thesecret to a great salad plenty of flavor, whether in the ripe strawberries added toa fresh spinach salad or the Cajun-flavoredcroutons in a Caesar salad. You can also boost flavor with a shake of Italianseasoning, feta or blue cheese, or freshly ground pepper, just before serving.

Here are some spring salad recipes toget you started on the season.

ST RY BY Charlyn FargoPH T GRAPHY BY Jeffrey S. Otto

Mixed Greens With Snow Peas, Grapes and Feta



24/36

Sauteed Kale and Garlic1 pounds young kale, stems and

leaves coarsely chopped3 tablespoons olive oil

2 cloves garlic, finely sliced

red onion, sliced very thin

cup vegetable stock or water

Salt and pepper1 8 teaspoon red pepper flakes2 tablespoons rice wine vinegar

1. Heat olive oil in a large saucepan over medium-highheat. Add garlic and onion, and cook until soft butnot colored. Raise heat to high, add the stock andkale, and toss to combine. Cover, and cook 5 minutes.

2. Remove cover and continue to cook, stirring untilall the liquid has evaporated. Season with salt, pepperand pepper flakes to taste, and add vinegar. Serves 4.



25/36

Creamy Caesar Saladin a GlassCaesar Dressing:

1 garlic clove, halved

cup nonfat mayonnaise2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

2 teaspoons white wine Worcestershire sauce

1 teaspoon anchovy paste

teaspoon pepper

Cajun Croutons:

2 teaspoons olive oil

teaspoon Cajun seasoning

1 garlic clove, minced2 cups ( -inch) sourdough bread cubes

Salad:

18 romaine lettuce leaves

cup (2.6 ounces) grated fresh parmesan cheese

1. To make the dressing, drop the garlic halves throughthe opening in blender lid or food processor with blender on; process until minced. Add mayonnaiseand the next 5 ingredients (mayonnaise throughpepper); process until well-blended. Cover and chillat least 1 hour.

2. For the croutons, combine oil, Cajun seasoning andminced garlic in a medium microwave-safe bowl.Microwave at high for 20 seconds. Add bread cubes;toss gently to coat. Spread bread cubes in a single layeron a baking sheet; bake at 400 for 15 minutes or untilgolden brown.

3. To serve salad, place 2 tablespoons dressing in bottom of glass. Stand 3 leaves of romaine. Place a

piece of shaved parmesan in each glass. Add croutons.Serves 6.

Mixed Greens With SnowPeas, Grapes and Feta5 tablespoons white wine vinegar

5 tablespoons fresh orange juice

2 tablespoons extra virgin olive oil

1 tablespoon sugar

teaspoon salt

teaspoon freshly ground black pepper

teaspoon Italian seasoning

8 cups mixed salad greens, such as kale,collards, spinach, romaine and arugula

2 cups snow peas, trimmed and cut

into thin strips2 cups seedless red grapes, halved

cup crumbled feta cheese

1. In a small bowl, whisk together vinegar, juice, oil,sugar, salt, pepper and Italian seasoning.

2. Combine remaining ingredients in a large bowl.Drizzle dressing over salad. Toss well. Serves 6.

Kale contains beta-carotene and the antioxidantslutein and zeaxanthin (associated with eye health) aswell as potassium, vitamins A and C, fiber, iron andcalcium. Plus, it has two grams of protein per serving.Learn more about kale and other greens, and find links

to other sensational salad recipes, atilfbpartners.com/spring-salads .

http://www.ilfbpartners.com/spring-saladshttp://www.ilfbpartners.com/spring-saladshttp://www.ilfbpartners.com/spring-saladshttp://www.ilfbpartners.com/spring-saladshttp://www.ilfbpartners.com/spring-salads


26/36

Ah, spring, when the air turns

blue with emissions from two-cycle tillerengines that are only used once a year orfrom the gardeners verbal emissions whenhe cant get it started. Had Hamlet been agardener, his famous query would have beenabout spring soil preparation.

Mechanical tillage produces a nicegrowing medium if you start everythingfrom seed. It also helps when incorporatinglarge amounts of organic matter for soilimprovement. Besides, it looks nice.

Unfortunately, there are many disadvantages.Intense tilling destroys soil structure

To Till

GARdenInG

That is the springtime question

GARdenInG

AB TTH A TH R Jan Phipps is a Universityof Illinois ExtensionMaster Gardener. She

farms, gardens, writes andpodcasts near Chrisman.

and any beneficial earthworms in itspath. Hard rain followed by sun will turnthe powdery soil into a hard crust thatgerminating plants cant break through.Now, your perfect growing medium hasto be kept moist 24/7.

Another problem is having to wait forthe soil to be dry enough to work. InIllinois, that means missing out on thecool-season vegetables such as peas thatcan be planted in damp, cold earth.

Possibly the biggest problem with

mechanical tillage is the weed issue.Seeds from annual weeds are broughtto the surface getting needed light for

or not to Till



27/36

A K A P RT

QThere are sowbugs (rolly pollys)

in my compost. How doI get rid of them?

answer You dont!They are eating deadvegetative matter andturning it into compost.Congratulations, youhave a viable pile.

QI have a spider

plant hangingin front of a southwindow. The leaves lookfaded and washed out.What do I do?

answer It is gettingtoo much sun. Somehouseplants needindirect light. The colorwill return once it ismoved.

E-mail your gardeningquestions to Jan at [email protected].

germination. The roots of perennial weedsare chopped into segments with each piececapable of growing a new plant.

How about no-till? All of the plant,except what you remove to eat, is left on theground as organic matter enriching the soilthanks to earthworms, soil bacteria andfungi. The soil will drain faster because allthe water channels are left intact. You havecomplete control over timing of planting.And lets face it, it is less work.

Still, there are some disadvantages to

no-till. It works fine for transplants, butnot as well for seeds. Secondly, it is messy and will look that way until the vegetables

get tall or you cover it with mulch. Next,if you are having fungal problems, leavingplant debris over winter is not a good idea.Finally, it takes longer to reap the benefitsof organic additions laid on top vs.incorporated into the soil.

Many gardeners use the some-tillmethod. Forking or spading over the soilin the fall to add compost, then lightly fluffing it up in the spring after wintersfreeze/thaw cycles have worked their magic.

The good news is you are the boss of

your garden. If doing things the way grandpa taught you brings back goodmemories, your choice is clear.

Tilling has some advantages for gardeners starting plants from seed.

mailto:[email protected]:[email protected]


28/36

Rich history, top-notch entertainmentand a sense of community define Elgin

ST RY BY Jessica Mozo | PH T GRAPHY BY Antony Boshier

{Travel Illinois }lgin



29/36

If Elgin isnt already on your list of weekend getaway destinations, it should be.With a population of 108,000, Elgin is theeighth-largest city in Illinois and one of thestates fastest-growing cities.

Located in Kane County about 40 milesnorthwest of Chicago, Elgin sits along thepicturesque Fox River. Its history dates back

to 1854, and the citys major early industriesincluded watchmaking and dairy production.

Today, some of Elgins greatest assetsare its warm, friendly community; anaward-winning riverwalk; several excellentmuseums; stunning architecture; and thepopular Grand Victoria Casino.

myriad museums

Experience living history by climbingaboard an old-fashioned trolley car at theFox River Trolley useum . Once anintegral part of American life, the museumselectric trolleys will take you on a four-mileride along the banks of the Fox River overtracks that once connected Elgin withCarpentersville, Aurora and Yorkville.Stop in the museum store and gift shopinside the Castlemuir Depot, where youllfind souvenirs and historic memorabilia.

See relics from the infamous GreatChicago Fire and discover the story of theElgin Fire Department at the lgin FireBarn o. 5 useum . Open April throughDecember, the museum houses Elgins firstfire engine, an 1869 horse-drawn Silsby Steamer, and nozzles and fire extinguishers,past and present. Established in 1867as a volunteer department, the Elgin FireDepartment now includes seven stationsand employs more than 135 firefighters.

If you like trains, dont miss the IllinoisRailway useum in nearby Union. Knownfor its huge collection of historic railroadcars and locomotives, many of which you

GI T-

Elgin AreaHistorical Museum

The HemmensCultural Center

Grand Victoria Casino

Lords Park

Festival Park

Elgin Public Museum

Illinois Railway Museum

Elgin Historic Districts

The HighlandsMusic Lounge

Fox River Trolley Museum



30/36

can board. The Illinois Railway Museumis a hit with train fans of all ages and hostsspecial events year round, includingMothers Day specials and Living History Days during Memorial Day weekendfeaturing World War II re-enactors, battlesand rides on the Anzio Express. It is openApril through September and for specialevents throughout the year.

entertainments in tHe cards

Feeling lucky? Roll the dice at ElginsGrand Victoria Casino, an elegant riverboat

on the scenic Fox River. The Grandictoria Casino attracts nearly 4 million

visitors annually and is the fifth mostpopular tourist attraction in Illinois. Youllthink youre in Las Vegas with the casinos1,100-plus slot machines and table games,including blackjack, roulette, three cardpoker and craps. The casino also houses theaward-winning Buckinghams Steakhouseand Lounge, which serves a variety of steaks,seafood, poultry, lamb, pork and animpressive wine selection.

Brush elbows with stars at the HemmensCultural Center , a 1,200-seat theater alongthe banks of Elgins riverwalk that hostsa stellar line up of nationally knownperformers such as B.B. King and WillieNelson each season. The Hemmens isalso the home of the lgin ymphony

rchestra (ESO), one of the largestorchestras in Illinois. The ESOs seasonincludes more than 50 concerts annually ranging from classics and pops toeducational programs and holiday performances.

Elgin OPERA also provides a chancefor area audiences to enjoy the fine arts.The operatic ensemble performs a variety of classic and contemporary works at theKimball Street Theatre on the ElginAcademy campus, as well as at community festivals and events.

elgin parks

Soak up some springtime sunshine atords Park , Elgins largest park with more

than 400 acres of picnic areas, playgrounds,

IF TH A C TA K

Elgin is a city known for its Victorianlandmarks and Queen Anne-style homes,so its not surprising that two of Elgins fourhistoric districts are listed on the NationalRegister of Historic Places. At one time,Elgin was believed to have had the largestconcentration of cobblestone homes outsideRochester, N.Y. The historic districts also

feature fine examples of Colonial Revivaland Prairie-style dwellings.

10 FABGI AT RI

Elgin Public HouseHerbs Bakery

Delicia Tropical Cafe

Roll N Donut

Nicks Pizza & Pub

Swizzle Inn

Als Cafe & Creamery

Pauls Family Restaurant

Dannys Pizza

Carminas Mexican

Restaurant

Must-see Elgin attractions include the Fire Barn No. 5 Museum, the Fox River Bike Trail and the Elgin Area Historical Museum.



31/36

IF G ...Als Caf & Creamery, 43 Du Page Ct., opens at 11 a.m. Tuesday throughSunday with seating until 8 p.m. (9 p.m. on Friday and Saturday). Itsclosed on Mondays. For more information or to make reservations, call(847) 742-1180 or visitwww.alscafe.com .

alt hop emoriesALS CAF & CREAMERY IS FAMOUS FOR CREATIVE,SEASONAL DISHES AND FABULOUS MALTS

When Al Berg opened Als Caf & Creamery in Elgin in 1981, itquickly became a favorite with the locals for its hand-blendedmalts. Thirty years later, Als is still serving up the same rich maltsmade with high-quality ice cream, but it has also become a destinationfor creative cuisine made with fresh, seasonal produce.

Were very famous for our chocolate, vanilla and strawberry malts,says Tony Jamin, who bought the restaurant in 2004 with his wife,Patricia. The recipe was perfected in 1937, and Al Berg bought it.Weve been making the same malts since then, and weve added manymore sandwiches and dinner items to the menu.

A native of Holland, Jamin was trained in the culinary arts in Germanyand France, where he worked in several high-end restaurants. When heand Patricia bought Als, they fused American and European cuisines.

Well do a Scandinavian month, for example, with Scandinaviandishes, and in October we have Oktoberfest and serve German specials,Jamin says. We have a very family-oriented, relaxed atmosphere with50s and 60s jazz music playing. Anybody can come eat here, whetheryou want a sandwich or steak and shrimp.

One of the best-selliers is Roasted Salmon Mediterranean, a salmonfilet seared in garlic, tomato and wine, then topped with sauted shrimp.

Jamin likes to create new recipes, and then ask for feedback fromcustomers. We make a Danish Bleu Steak with bleu cheese melted on

top, he says. I never thought people would go for it, but it has a reallyinteresting flavor. Then people started trying it, and it has become a bighit on our menu.

ne of the best ways to see Elginis on foot or by bicycle on theFox River Bike Trail. The asphalttrail stretches approximately33 miles from Aurora to Algonquin,passing through downtowns,residential backyards, over andunder railroad tracks, through city

parks, and alongside South ElginsFox River Trolley Museum.

TAK A HIK

LOCAL FLAVOR

tennis and basketball courts, a family aquatic center, a nature trail and threelagoons. The Lords Park Pavilion is ahistoric landmark built in 1898, and visitorsenjoy viewing the parks resident American bison, elk and white-tailed deer that live in wooded enclosures.

Festival Park in downtown Elgin isanother lovely place to savor the outdoors, with lighted jumping fountains, sculptures,gardens, a childrens play area and the ElginExpress, a trackless train that runs fromJune to September.

To burn off even more energy, spendan afternoon at the lgin ports Complex , which has 10 lighted softball fields, 10 soccerfields, two sand volleyball courts and aBMX track.

Baseball fans should not miss the TroutPark baseball fields, the home of baseballin Elgin since the turn of the 20th century.Treat the family to an all-American nightat the ballpark, complete with a full-serviceconcession stand run by local high schooland college students.

http://www.alscafe.com/http://www.alscafe.com/http://www.alscafe.com/


32/36

CONGRATULATIONS T

THE WINNERS2011 Illinois Farm Bureau Photo Contest for MembersHONORABLE MENTION

F R O M T H E

F R O N T P O R C H

G E N E

R A T I O N S : F

r o m

o n e t o a n o t h e r

I F B A R N S C O U L D T A L K

John Diedrich / Dekalb COunty Kippi Wright / Edwards COunty

Vanessa Gall / madison COunty Ronald Hart / Clay COunty Rita Burrows / henry COunty

Karen Logeman / massac COunty ClaudE OESTERREICHer /lee COunty Karen Warfel / Champaign COunty


33/36

GRAND PRIZE AWARD / Jamie Baker

MEMBERS CHOICEaward / Valerie McVaigh

2ND PLACE WINNERS

1 S T P L A C E W I N N E R S

1 s t P L A C E G e n e r a t i o n S

H o n o r a b l e M e n t i o n

F r o m t h e f r o n t p o r c h

Karen Logeman / Massac COuntyFrom the front porch

Rachel Green / Cumberland COuntyIf Barns could talk

Nathan Peterson / DuPage County

If barns could talk

Kelbi Ervin / vermilion COunty

From the front porch

Michelle Faulkner / Henry COunty

Generations: from one to another

To view all entries from this years contest, visit Ken Kashians Photo Gallery at www.ilfb.org
http://www.ilfb.org/http://www.ilfb.org/


34/36


35/36Spring 2012 ilfbpartners.com 33

AT TH B -A -BR AKFA Tlocated at Old Gillett Farm in Elkhart, guestscan take a walk in the woodlands or savor thescenery at its garden. H BY Y B SHI

IllInoIs In FoCus


36/36

ILFB Partners Spring 2012

Documents

Transcript of ILFB Partners Spring 2012