Marion_FEB10

INTHEFIELD MAGAZINE FEBRUARY 2010 1

February 2010

Marion’s AGRICULTURE Magazine®

Jerry ArthurBehind the Scenes with

2 INTHEFIELD MAGAZINE FEBRUARY 2010

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In The Field® Magazine is published monthly and is available through local Marion/Levy County businesses, restaurants and other local venues. It is also distributed by U.S. mail to a target market, which includes members of Marion County Farm Bureau. Letters, comments and questions can be sent to P.O. Box 5377, Plant City, Florida 33563-0042 or you are welcome to email them to [email protected] or call 813-759-6909.

Advertisers warrant & represent the descriptions of their products advertised are true in all respects. In The Field Magazine® assumes no responsibility for claims made by their advertisers. All views expressed in all articles are those of the authors and not necessarily those of Berry Publications, Inc. Any use or duplication of material used in In The Field® magazine is prohibited without written consent from Berry Publications, Inc. Published by Berry Publications, Inc.

PublisherKaren Berry

Editor-In-ChiefAl Berry

Associate Publishers Bill and Carla Floyd

Senior Managing Editor

Sarah Holt

Office ManagerBob Hughens

SalesBrooke Hamlin

Carla FloydBill Floyd

Tina PiechowiakSherry Fisher

Art DirectorLourdes M. Sáenz

DesignerJuan Carlos Alvarez

Staff WritersAl Berry

Sandy KasterJames Frankowiak

Julie BedfordDanette Philpot

Elli RarickKatie Wimberly

Contributing WritersDennis VoylesDavid HolmesTom CothronRuss Randall

From the EditorVOL. 3 • ISSUE 2

FEBRUARY

4Farm Bureau Letter

5Farm Bureau Highlight

7Rocking Chair Chatter

10Tails and Trails

Burl Reeve

14Florida Broccoli

16Fishing Report

24FL Fresh Beef Company

26Business Upfront

Allen Farm & Lawn Equipment

34Grub Station: Suchi Bistro

52Farmer’s WifeConnie Arthur

53Gardening Q & A

I T F M F 2010 1

February 2010

Marion’s AGRICULTURE Magazine®

Jerry ArthurBehind the Scenes with

Jerry ArthurPage 46

HEY READERS, hidden somewhere in the magazine is a logo. Find the logo and be eligible to win a FREE

InTheField® T-shirt. Send us your business card or an index card with your name and telephone number, the page on which you found the logo and where on the page you found it. Mail to: P.O. Box 5377, Plant City, FL 33563-0042

No FarmersNo Food

The LORD make his face shine upon you and be gracious to you.Numbers 6:25

What an unforgettable beginning to the new decade. Almost immediately after the ball dropped the temperatures started falling. We had to deal with multiple days of cold filled with preparations for late nights watching the thermometers for freezing temps. Seems this only happens once in a blue moon. Which is ironic considering we rang in the New Year with just that, a blue moon. I hope no one was looking for the moon to actually be blue. Most years have 12 full moons so every two or three years there is an extra full moon called a blue moon.

Trucking restrictions were eased to expedite transport of freeze-vulnerable crops. Governor Charlie Crist declared a state of emergency to help farmers save their crops from freezing temperatures and issued an executive order lifting weight and height restrictions for trucks hauling produce. The temperatures could cause significant crop damage although the results will not be known for some time. The freeze doesn’t just cause a problem with the fruit, but the buds and blooms that will become fruit. Growers have various ways to try to prevent crop loss. Some try covering, others use irrigation, and some use heaters. Others methods are used as well, and it isn’t just plants that are affected. Tropical fish are extremely vulnerable to the cold. We will update you next month on the estimated damage.

Good luck to all the participants at the Southeastern Youth Fair.Until Next Month

Sarah

Interested in Advertising? For rate

information call (352) 299-5776


I don’t want to get up. It is too early and it is not even light outside. Let me sleep ten more minutes. You don’t have time to sleep any longer, replies mom. It is a school day and you have to go feed your animals. Don’t you hear them calling you? You wouldn’t want to miss your breakfast would you? Now get up and get busy and don’t forget about that record book your teacher said to have done! All right, I’m going replies ‘ole sleepy head.This is a typical morning conversation in the households where FFA’ers and 4-H’ers are raising and taking care of animal projects for the upcoming Southeastern Youth Fair. I remember the days that conversation occurred in our home. I’m sorta sad that my daughter has graduated and moved on to other things in the college world. The days of feeding and caring for fair projects have been replaced with late night cramming for tests, completing projects for professors, and the all important spending time with college chums. I guess we should expect our children to grow up and move on to different things as they seek their calling in life. It is exciting to watch the students who have been involved in the Southeastern Youth Fair grow up and become outstanding citizens in this and other communities. Seeing them exert positive influence brings me much satisfaction.I hope you will come out to see some of the shows and displays at the SEYF. You will be impressed at the quality of the projects presented. As you oooh and ahhh over all the blue ribbon crafts and projects, I want to remind you of one important thing. The Southeastern Youth Fair is not raising animals or cooking pies or building crafts. It is about raising Blue Ribbon children! The projects are simply tools used to teach responsibility, recordkeeping and citizenship to our children. So as you watch the shows and applaud the judge’s placement, remember it is our children who are on display and they are indeed Blue Ribbon winners!A special thanks to the parents who are willing to push their children to do their best. Raising children in today’s world is not easy. Thanks for doing the hard things so the next generation can have best things. Another thanks to the countless volunteers (you know who you are) who work tirelessly to make sure that our Blue Ribbon Young’uns have a venue to show their stuff.

See you at the fair,

Sincerely,

RussRuss Randall

MARION COUNTY FARM BUREAU

Office Hours:Monday through Friday8 a.m. to 5 p.m.

Federation Coordinator

Florida Farm Bureau Field StaffJoe [email protected]

5800 SW 20th St. • Ocala, FL 34474 Phone (352) 237-2124

“THE VOICE OF AGRICULTURE”

BOARD OF DIRECTORSRuss Randall, President; Jimmy Lefils, Vice President; D.A. Lewis Jr., Treasurer, Todd Dailey, Secretary;

Sarah Cannon, David Holmes, Al Kunz, Jimmy Lefils, Sam Love, Russ Randall, Joe Roman, Jerry Spears, Sarah Joe Thomas, Jeff Vermillion, Gene Waldron, Travis Wiygul, Chris Reese

MARION COUNTY FARM BUREAU

Farm Bureau Insurance Agency ManagerTom [email protected]

Main Office5800 SW 20th St.(352) 237-2124Agent: Clint Walding, Scott Williams,Henry Allcott, Ken Kane [email protected]@[email protected]@ffbic.com

Branch Office245 NE 36th Ave.(352) 694-9800Agent: Pete Sapienza, Denise [email protected]@ffbic.com


Farm BureauHIGHLIGHT

Travis Wiygul’s family has lived and farmed in Florida for 100 years, proof that agriculture runs through his blood. After working along-side his father in the family’s orange groves and with their handful of cattle, Wiygul began raising cattle when he was 18 years old. “When I got out of high school I told dad, I don’t ever want to hoe another orange tree again,” says Wiygul. “Raising cattle is all I ever wanted to do. I enjoy putting my boots on everyday and networking with my good friends.”The 27-year-old Wiygul has been involved in Marion County ag-riculture for years, and as the youngest member on the Marion County Farm Bureau board of directors, Wiygul stays involved in the agriculture community, not only in the Ocala area, but through-out the state as well. “The population is just not educated on agriculture and that’s kind of what our job is and that’s what I’m personally striving for, to educate the public on what agriculture is all about,” says Wiygul. “We have a voice but it’s a very small voice. I don’t mind having a small voice as long as it’s being heard. That’s what I’m trying to do by being on the board of directors.” Wiygul is also chairman of the Young Farmers and Rancher Leader-ship Program. “Agriculture is a dying breed. We’re trying to keep agriculture alive in the state and in the country. As the generations keep going by and by, there are not too many young people that have an interest in it like I do,” says Wiygul. Nine years ago, Wiygul leased land in Weirsdale and started T.W. Cattle and Hay. As a sales representative at Stockman Solutions in Williston, Wiygul sells livestock supplies during the day and tends to his cattle on the weekend. “He started at Stockman as an intern and he was great,” says Chad

“Cracker” Johnson, owner of Stockman Solutions and Wiygul’s long time friend. “He has a great work ethic. He is willing to try anything and he goes above and beyond what we are trying to do for our clients He doesn’t have the mentality of just dropping the stuff off to clients and that’s it. He really sits down with people and tries to find a solution to their problem.” Wiygul’s passion for cattle ranching is made difficult by the chal-lenges he and other young farmers face in today’s agriculture indus-try. Between developers gobbling up land and the expense of run-ning a farm, Wiygul can only raise cattle in his spare time. “Obstacles that I face are financial obstacles. This day in time it’s hard to get money to buy cattle. Another obstacle is development because it’s driven the land prices so high that it’s hard for a young person to buy land and farm,” says Wiygul. “You lease land and you can have it for a year and then the next year it’s gone, somebody bought it. You can try to buy land but it’s hard to get a loan for that and agriculture won’t pay for the land.”Chad Johnson believes that Wiygul’s determination and willingness to work helps him in his agriculture endeavors. “He wasn’t born into a lot of land so he has challenges, but at the same time he has the want to,” says Johnson. “With some help and determination he will get along fine.” Wiygul’s devotion and passion for agriculture is evident in his work within the agricultural community. The longtime Florida native is in his element in agriculture, whether he is delivering molasses and hay to his clients or working and vaccinating his own cows. “What I love to do is get on my horse and work cows everyday,” says Wiygul. “If I could do that everyday for the rest of my life I would be the happiest guy in the world.”

By Marilyn Bistline

Travis Wiygul


SUNDAY, FEBRUARY 21Shows, Contests & Events:9:00 am Dog Obedience10:00am Rabbit Showmanship1:00pm Chicken Showmanship1:00 - 5:00pm Chicken and RabbitSkill-A-Thon’s2:00 - 4:00pm Consumer Choices2:30pm Dog Agility4:00pm Beef Heifer / Cow Show

MONDAY, FEBRUARY 22Shows, Contests & Events:10:00am Tractor Driving Contest1:00 - 4:00pm BBQ Contest6:00pm Awards7:00pm Steer Show

TUESDAY, FEBRUARY 23Shows, Contests & Events:9:00am Steer Showmanship1:00pm Steer Skill-A-Thon4:00 - 6:00pm Beef Dinner6:00pm Awards7:00pm Steer Auction

WEDNESDAY, FEBRUARY 24Shows, Contests & Events (continued):11:00 am Dairy Goat Show12:00 - 1:00pm Lamb Skill-A-Thon12:30pm “Kiddie Goat” Show1:00pm Breed Lamb Show2:00pm Meat Goat Show3:30pm Market Lamb Show7:00pm Market Lamb Auction

THURSDAY, FEBRUARY 25Shows, Contests & Events:12:30 - 3:30pm Swine Skill-A-Thon6:00pm Speech Contest FRIDAY, FEBRUARY 26Shows, Contests & Events:9:00am Swine Showmanship3:00 - 5:00pm ”WMG” Chicken and “WMG” Rabbit Pick-up6:00pm Swine Show

SATURDAY, FEBRUARY 27Shows, Contests & Events: 9:00am Awards10:00am Swine Auction11:30am - 1:30pm BBQ Pork Lunch12:00 - 1:00pm Fashsion Revue Skill-A-Thon3:00 - 5:00pm Exhibit & Animal Pick-up4:00pm Share the Fun & Fashsion Revue

SUNDAY, FEBRUARY 28Shows, Contests & Events:9:00am Horse Show

SteerShow Sale

70th

2200 NE JACKSONVILLE RD. - OCALA

Florida HighSchool Rodeo“The Best Youth Rodeoin the Area”Februrary 19th & 20th7:30 pm - Gates openat 6:00 pmAdmission $7

February 21 - 28, 2010


My wife and I have three wonderful daughters, Kellie, Lori and Karen. Each has their own personality, but all three love animals, especially Karen. She always had a dog around the house. One would come up to the house and she would feed and befriend it. It got so regular with her I would have to take them off and tell her they ran away, otherwise we would have more dogs than the dog pound.

Now that she’s on her own, and publishing this magazine, she still finds time for her animals. She has a quarter horse and two Jack Russell dogs, Banjo and Arena. Banjo is somewhat reserved, very intelligent and loveable, while Arena is like a loose cannon in her youth.

Sarah Holt, (Patsy and I have adopted her as our fourth daughter) the editor of In The Field, is just like Karen when it comes to animals. She has not one, but two quarter horses, and can take on the best riders in the area when it comes to cutting. Sarah also has two dogs. There’s Jake, her loveable Great Dane that’s big enough to throw a saddle on, and Bella, a Cairn Terrier that has more vim and vinegar than Arena.

Since I am around them quite often I have been more alert on the subjects of dogs. Lately I have collected a number of “Dog Ads” in the classified section of the newspaper. In the North Georgia Gazette, there were four I especially remember. Free Yorkshire Terrier, 8-years-old. Hateful little dog. FREE PUPPIES: ½ Cocker Spaniel ½ Sneaky Neighbor’s dog. GERMAN SHEPHERD 85 lbs. Neutered. Speaks German. FREE PUPPIES, part Collie, part stupid dog.

Every Tuesday I try to attend the Plant City Lions Club noon meeting at the Red Rose Inn and Suites in Plant City. Usually I sit with Gail Lyons, from Regions Bank, and Tim Haught, owner of

Haught’s Funeral Home. During lunch one Tuesday we got on the subject of funerals. Tim said different religions have different types of funerals. I asked Tim, where did the custom of the “Wake” come from? He said he didn’t really know.

Gail said she remembered studying about funerals in the third grade at Turkey Creek. She said in the early 1500’s, France used lead cups to drink ale and whiskey. The combination would sometimes knock them out for a few days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days, and the family would gather around and eat and drink, and wait to see if they would wake up. Hence Gail said, the custom of holding a “wake.”

To further such a story I told them that I read where England was so old and small that they started running out of places to bury people. So they would dig up coffins and take their bones to a house and reuse the grave. In reopening these coffins, one out of 25 coffins were found to have scratch marks on the inside, and they realized they had been burying people alive. The mayor of one town ordered that they should tie a string on their wrist and tie it to a bell by the headstone. For the first week someone would sit out in the graveyard all night to listen for the bell. Hence on the “graveyard shift” they would know that someone was “saved by the bell” or he was a “dead ringer.” Since that particular Lions Club meeting Tim Haught has moved to another table.

This story telling happens ever so often, with each one trying to out do the other from week-to-week. Bernie Caton took Tim’s place and told the story of the early days when bugs and other droppings could really mess up a nice clean bed. Bernie said they found if they made beds with big posts and hung a sheet over the top, the problem would be

solved. He says that’s how the beautiful big four poster beds with canopies came into being. According to Bernie this is where the saying, “Good night and don’t let the bed bugs bite,” came from. Yea, Bernie like bread was divided according to status back then, too! Workers got the burnt bottom of the loaf, the family got the middle, and guest got the top, or the “Upper Crust.”

While we joke around at Lions Club and stretch a few stories to make them sound good, I remember one time we got on the subject of newspaper bloopers. Some of the ones shared I still remember. Like, “The Scouts are saving aluminum cans, bottles and other items to be recycled. Proceeds will be used to cripple children.” “The pastor will preach his farewell message, after which the choir will sing, Break Forth Into Joy.” “This being Easter Sunday, we will ask Mrs. Jones to come forward and lay an egg on the altar.” “Don’t let worry kill you, let the church help.”

One of my readers of Rock’n Chair Chatter, after reading earlier articles of exercising, sent in her exercise program. Mrs. Graham writes, I agree physical exercise is good for you. I know I should do it daily, but my body doesn’t want me to do too much, so I have worked out this program for strenuous activities that do not require physical exercise. While I have a total of 25 things I do, I will share only six in this letter. These are the most important ones in my opinion. 1- Beating around the bush. 2- Jumping to conclusions. 3- Climbing the walls. 4- Going over the edge. 5- Running around in circles. 6- Putting my foot in my mouth.

If anyone has stories or thoughts they would like to share please feel free to send them to me. You’ll find our address on the bottom of page 4 of this magazine.


Mike Ruiz from Sullivan Cadillac wishes a Happy New Year to all his friends and previous customers.

Still offering the Best deals on new and used cars in theTri-county area. Come see me and

I’ll prove i t !

Se Habla Español

“Creating a legendary experience for all ourcustomers is our goal!”

Sullivan

Tel: 352-732-4700 Fax: 352-622-47011-888-449-9890

4040 SW College Rd. • Ocala

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A snail can sleep for three years.•

Women blink nearly • twice as

much as men.

Winston •

Churchill was

born in a ladies’

room during a

dance.

Tigers have striped skin, not just striped fur.•

There are more chickens than people in the world.•

There are 293 ways to make change for a dollar.•

In the winter of 1932 it was so cold that Niagara Falls •

froze completely solid.

The sentence “The quick brown fox jumps over the •

lazy dog” uses every letter of the alphabet.

The cruise liner, QE2 moves six inches for every gallon •

of diesel fuel it burns. (I do not believe it)

The average person’s left hand does 56 percent of the •

typing.

“Stewardesses” is the longest word typed with only the •

left hand and “lollipop” with your right.

Rubber bands last longer if refrigerated.•

Peanuts are one of the ingredients of dynamite.•

No word in the English language rhymes with month, •

orange, silver, or purple.

Leonardo Da Vinci invented scissors.•

You cannot sneeze with your eyes open!•

The average American in a lifetime spends about six •

months waiting at red lights.

Butterflies taste with their feet.•

An ostrich’s eye is bigger than its brain.•

All fifty states are listed across the top of the Lincoln •

Memorial on the back of the $5.00 bill.

Almonds are a member of the peach family.•

A shark is the only fish that can blink with both eyes.•

The crocodile cannot stick out its tongue.•

A cat has 32 muscles in each ear.•

A dime has 118 ridges around the edge.•

TYPEWRITER is the longest word that can be made •

using the letters on one row of the keyboard.


Almost a decade ago, two retired good friends, Barbara Bass and Jane Behringer, began planning what is today a thriving business with

two locations. Behringer said, “A handshake sealed the deal between us.” She

added that Bass has been the best choice of a business partner she could have found. With that, Flamingo Produce and Seafood was born. That familiar “pink flamingo” is seen on all their signs including the magnetic door signs on vehicles used to make deliveries throughout the area.

Both Behringer, her husband Steven Juett, and Bass live in Archer and share in the operation of the business at their new location on Ar-cher Road (SR24) just east of Bronson. The market opened in Septem-ber 2009 after nearly four years of preparation. They previously leased a location in Bronson on Highway 27A beginning in 2002.

The opportunity to expand the seafood portion of the business came in July 2006 when they opened “The Deer Camp” store in Chief-land on Highway 19. Here they serve the many hunters and fishermen with supplies and those customers looking for fresh local seafood.

They consider themselves to be a grass-roots type of business and take great pride in each addition and accomplishment. Behringer was quoted in another story saying, “We are truly family owned and oper-ated. When you come in here you see the owners.” This holds true to-day as one of them is usually at each store, when they are not out mak-ing produce and seafood deliveries to local area restaurants, including the franchise sandwich shops of Jimmy John’s Subs in Gainesville.

They began by offering local farmers an outlet for their vegetable garden excess. Today, at the Bronson location, it is like walking into an upscale indoor market where they offer not only fresh garden produce but have included fresh fruit, specialty items, seasonings, herbs and spices, boiled peanuts and coolers stocked with a wide range of the freshest seafood to be found in this area. Darlene Sauder of Bronson has been employed by the market for nearly a year and is there when Bass is making deliveries or in Chiefland.

Stewart’s Seafood supplies the clams, blue crabs, and stone crabs. The oysters come from Adkins Seafood. Both are suppliers from Ce-

dar Key. The shrimp and scal-lops come from Mayport on the east coast. They also offer mullet from Cedar Key.

The Bronson location already has a certified kitchen and is pre-paring to have a smokehouse. Future plans include adding soup, sand-wiches and baked goods to the market’s many items.

There is no difficulty finding a parking place as the lot is large and even has a horse corral available for those who need that convenience.

Behringer’s husband, a maintenance superintendent at Maddox Foundry in Archer, is responsible for doing nearly 90 percent of the construction of the new location and also spent nearly seven months cleaning, repairing and making ready the Chiefland Deer Camp loca-tion where his wife spends much of her time.

Inside the Deer Camp store is a display cooler with the day’s catch of seafood offerings on a bed of crushed ice. Looking beyond and around are some grub supplies and other necessities for hunters and fishermen visiting in the area. Hunting and fishing licenses are also available. The store is also a Bass Pro distributor.

Hunters will find ammo, black powder, hunting gear, feeders and other accessories, while fishermen can be outfitted with bait, rod and reels, tackle and live worms and crickets.

Off to the right is the Archery Pro Shop, offering a complete line of products and supplies. Local resident Kenneth Horne has volun-teered his services as manager of the Archery Pro Shop. His wife Shan-non assists in all areas of the store.

Behringer stated that they are working on being able to offer con-cealed weapons permits and also offering classes, in both locations.

Outside, deer-stands, yard furniture and assorted hunting equip-ment is displayed. It is a friendly atmosphere for the shopper with ample parking available.

Behringer told me, “We are so blessed with the kindest and nicest customers, without them, we would be nothing.”

The market offers bulk purchases to churches, schools and for special events. They are community minded with the philosophy of “offering a hand up, not a hand out” and believe in church, community and businesses working together.

The Bronson market is open daily with seasonal hours. A tele-phone call to the market will give you the times (352-486-0113).

The Deer Stand store is open daily with seasonal hours. To find out their hours, call 352-490-4868 (HUNT).

Story & photos by Elli Rarick

Partnership sealed with a handshake!Barbara Bass and Jane Behringer


Burl ReeveBY WILL IRBY

Tales AndTrails

A cold wind swept over the salt grasses laying back the needle rush and rippling the tidal creeks that meandered in great loops through

the vast estuary. Beyond the brown grass line and gap-ing mouths of the tidal creeks lay the silver sheen of the Gulf, its water mirroring the sky so nearly one could hardly tell where the water ends and the sky begins.

Pendarvis turned right, making a wrong turn. His new white pickup truck moved slowly over the rough road out into the wiregrass. He came to a small isle of cab-bage palms laced with cedars. There was a crude cul de sac of shell where pole fishermen sometimes parked and walked down the mud-dy path to the creek to fish.

Pendarvis stopped. The chilling breeze had begun to gust, so he waited in the truck watching the white caps over the water beyond Tripod Point where creek access to the old hunting camp could be found.

This was not the place, not Cabbage Key, where Burl Reeve had insisted they meet. Pendarvis wasn’t sure, really. He glanced fre-quently in his rear view mirror looking for movement at the cross-roads behind him. Reeve’s call had come late last night. It was an old voice Pendarvis had not heard in many years, the voice of a man in terrible pain, a man on medication or maybe drinking, too.

A rough gust of wind ripped across the palm fronds. Pendarvis checked his expensive wristwatch. Now he saw that the speck grow-ing larger in his rear view mirror was Reeve’s truck. Pendarvis re-membered it, the old blue half-ton. A service truck the sawmill had let Reeve keep when he retired. Pendarvis recalled fully the stout, Bantam rooster of a man driving – a man who had lived with a knife in his boot. His code was a coarse one, his intentions not always good. He’d been foreman on a turpentine crew as a young man and made a harsh reputation for himself. Later, he’d run a swamp log-ging crew and the rumor that he’d once killed a man that followed him into the dark hammock where giant cypresses grew along the coast.

Maybe that’s why he’s coming, Pendarvis thought, raising him-self up in the seat to zip his leather jacket. Maybe he’s coming to commit murder or to confess murder, or to confess some other all but forgotten thing. Why not? Now he was dying. At least that is

what Reeve had said of himself the night before.Reeve rumbled up close behind and stopped.

Pendarvis got out of his truck, his longer hair tossing in the wind. The dented door of the old truck opened slowly. Reeve adjusted his greasy cap and slid heavily to the ground. They neared each other with Pendarvis nodding. Reeve returned the gesture, but neither ex-tended a hand. Pendarvis rested against the tailgate of his new truck and Reeve against the rusted metal grill of his.

Now their hands were deep in their jacket pockets. They did not speak at first. Reeve had on a heavy denim jacket, the style railroad men once wore. He moved the wad of tobacco in his mouth to his other jaw and spit. “This ain’t Cabbage Key,” Reeve croaked finally.

“No?” Pendarvis asked, looking about as the wind tossed his hair differently, then back again.

“I seen somethin’ movin’ out this way ‘bout the time you’d be getting’ here,” Reeve said. “Figured it was you goin’ down the wrong road.”

“Well, I haven’t been out here in years, Burl. To tell you the truth, I thought this looked a little small for Cabbage Key, but you know what the years do to memory.”

“Years don’t do nothin’ to mine, lessin’ they works like a mag-nifying glass.” Reeve spat again. His voice was rough and coarse like the man. “I reckon I’m different from most folks like that. I remember ever thang.”

There was a sudden rush of wind. A dead frond fell and a heron rose in the winds’ broad sweep over the immense wet meadow of marsh grass. “Is that why we’re here, Burl? About something you remember?”

“Yes, it is.” Reeve said slowly, his fierce eyes fixed on Pen-darvis.

“Well then, do you mind if we get in the truck?” Pendarvis asked, gesturing toward his own. “We can talk in the truck. No sense standing out in this cold wind.”

“No!” Reeve answered sternly. “I feel better standin’ up right now. I ain’t got long.”

Continued on page 38


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352-288-8332

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FULL LIQUOR BARHAPPY HOURDAILY4:30-6:30 PM

Welcome HITS

R E S TA U R A N TR E S TA U R A N TR E S TA U R A N T

The Blue Gator is a large, new tiki bar & grill located at the juncture of Highway 41 and the Withlacooche and Rainbow rivers in Dunnellon. Owners Jon Semmes and Bob and Dal-lise Hewett first began their partnership with the Angler’s Resort, and then saw the great potential of a restaurant/tiki bar right on the water. You can come by car or boat, and it’s a family friendly with a great tiki bar atmosphere.

Under a canopy of old, majestic oaks, the set-ting is perfect for a relaxed meal “al fresco.” If you would just like a glass of wine or a beer and to listen to music, then the barstool type seating along the perimeter overlooking the river is perfect. There are also lots of tables with umbrel-las sprinkled around the large deck for group seatings.

The menu is standard fare and very tasty. Favorites in-clude the steamed shrimp basket, orders come in one and two pounds, the Grouper sandwich, served blackened or grilled, is very moist and fresh and the Philly Cheese Steak sandwich is served on very fresh bread. The RiverBoat Salad is loaded with fresh veggies, with crumbles of blue cheese, bacon and topped with egg - it’s big enough for two.

Bring your family and friends for live music every week-end (weather permitting) - Friday & Saturday - 7 pm-10 pm, Sunday 5 pm-8 pm.

Open for lunch & dinner:Hours: Bar - 11 am - 10 pm - weeknights 11 am - midnight - weekends Kitchen - 11 am - 9 pm - Sunday through Thursday 11 am - 10 pm - Friday & Saturday

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HAYLAGE THE HIGHEST

FEEDING VALUE FOR

YOUR CATTLEHaylage is grass, cut just like hay, but instead of beingallowed to dry out completely it is baled when themoisture content is somewhat high.

The bales are immediately wrapped in multiple layersof special plastic to exclude all air from the bale andallow a mild fermentation to take place to preservethe bale. Our production of haylage is entirely natu-ral; we use an organic inoculant to promote good bac-teria and stabilize fermentation and we do not use anyartificial preservatives.

The haylage is then left for 8 to 10 weeks when eachbatch is tested for nutritional levels before feeding.

• Haylage is dust free, bales are denser and can be stored outside.

• Haylage is more palatable than hay and has a higher nutritional value, less supplementary feed (more nutrients are preserved in haylage versus regular round bales).

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My Journal

This year has defiantly gotten off to a wonderful start for my state officer team and I, already this year some of the state offi-cers have visited china and the rest of us have been busy here in the sunshine state promoting American agriculture. While some of my teammates were in China to learn about their agricultural industry, I had the amazing opportunity of attending the first ever Ag-Connect Conference right here in Orlando, Florida. The conference was a great chance for my teammates and I to learn more about the agricultural industry in our country. We had the privilege of working with the conference staff to help make the show a success. The conference was held at the Orlando convention center and we were proud to host vendors and attendees from all over the United States as well as over 40 foreign countries. We were able to meet and talk with many dif-ferent agricultural companies and producers and also promote the agricultural industry here in Florida. This was the first year of the AgConnect conference and it was certainly a great suc-cess.

To finish off the month of January my team and I will be traveling to Tallahassee to participate in an internship with the Florida Department of Agriculture and Consumer Services. We are very excited about this opportunity to learn more about Florida agriculture and to represent Florida FFA. When we re-turn we will be packing our bags once again and heading to the 2010 Florida State Fair in Tampa. During the two weeks of the state fair we will be working with FFA members at all of the livestock exhibits, skill-a-thons and other special events. We will also be hosting a few career development events dur-ing the fair including livestock judging, horse evaluation, and dairy evaluation. Being a long time livestock exhibitor at the state fair, I am very excited that it is now fair time once again. I would like to wish everyone that has a project at the fair the best of luck. See you at the Fair!

I have also visited many more chapters this month for chap-ter programs, and I look forward to visiting many more. I hope everyone is excited about the upcoming events this month. I am so blessed to have the opportunity to serve as this year’s Area III State Vice President and I am truly enjoying every moment

Bryttany WillisFFA Area III Vice President


Come ride the Bat Copter

SWOOP IN AND GET YOUR FAIR TICKETS EARLY!


Broccoli is an extraordinarily nutritious vegetable, bursting with vitamins, minerals, and other nutrients. A cruciferous vegetable, broccoli originated from Italy and is a relative of cabbage, cauliflower, and Brussels sprouts. A stalk of broccoli resembles a tiny tree with its tight clusters of tiny buds attached to a thick stem. The buds, leaves, and stem are all edible.

Broccoli is grown on a large scale in Italy, northern Europe, and the Far East. In the U.S., the leading broccoli-producing states are California, Arizona, Texas, and Oregon. Some broccoli is also produced in Florida during the winter months for fresh use. According to the University of Florida IFAS Extension Office, in Florida, broccoli is grown to a slightly greater extent than in other areas of the country, comparing favorably with beets and garden peas in frequency of production. Broccoli is well adapted to all areas of the state when grown during the coolest months of the year. Fresh broccoli is available in the supermarket year round with a peak season from October through March.

Nutritional ProfileRemarkably high in vitamins A, C, and K, as well as other nutrients,

broccoli is a nutritional superstar. Along with the other cruciferous vegetables, broccoli contains multiple anti-cancer, anti-viral, and anti-bacterial compounds.

A higher intake of cruciferous vegetables has been associated with a lower incidence of a variety of cancers, including those of the lung, colon, breast, ovaries and bladder. Current research studies have shown that people who eat the most cruciferous vegetables have a much lower risk of prostate, colorectal and lung cancers, even when compared to those who regularly eat other vegetables.

Broccoli also contains very high levels of beneficial phytochemicals called glucosinolates, which the body metabolizes into potent anti-carcinogens called isothiocyanates. These compounds boost the body’s detoxification enzymes, which helps to clear potentially carcinogenic substances more quickly.

In addition to its cancer-fighting properties, broccoli is considered an excellent source of vitamins A, C, and K, folate and dietary fiber, and a very good source of manganese, vitamin B6 and phosphorus, potassium, magnesium, protein, and omega-3 fatty acids. Broccoli is also considered a good source of iron, calcium, and zinc.

According to the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference, one cup of steamed broccoli (156 g) contains 55 calories, 3.71 g protein, 0.64 g fat, 11.21 g carbohydrate, and 5.1 g of dietary fiber. One cup of broccoli also provides a whopping 205.7 percent of the Daily Recommended Value (%DV) for vitamin C, 194.0 percent for vitamin K, 18.8 percent for vitamin A, 18.2 percent for dietary fiber, 9.7 percent for folate, and plentiful amounts of all of the B vitamins and important minerals including potassium and magnesium.

Vitamin C: For cold and cancer preventionVitamin C is important for a healthy immune system, cancer

prevention, healthy blood circulation and wound healing. This vitamin acts as a potent antioxidant in the body, neutralizing harmful free radicals and preventing its damaging effects in cells. By fighting cell and tissue damage, Vitamin C protects against cancer and other diseases, such as the common cold. This vitamin also helps the body absorb more iron and aids in the development of strong bones and teeth.

Current research findings support that Vitamin C’s benefits come from consumption of whole fruits and vegetables. A high intake of produce, including broccoli, is associated with a reduced risk of death from all causes, including heart disease, stroke, and cancer. Taking

supplements does not seem to provide the same protective benefits as eating raw or cooked broccoli.

Vitamin K: For blood and bone healthBroccoli is full of vitamin K, an essential component for proper

blood clotting in the body. This vitamin also helps your body transport calcium and metabolizes the mineral into your skeleton. Several research studies have found that vitamin K boosts bone mineral density and reduces fracture rates in people with osteoporosis. As a result, the Institute of Medicine increased its daily recommendation of vitamin K. One serving of broccoli more than covers your daily requirement.

Vitamin A: For great eyesight and immunityVitamin A (in the form of beta-carotene) is essential for optimal

eye health and can help prevent night-blindness. This antioxidant also plays a role in immunity by supporting the white blood cells in fighting infections. This vitamin is also involved in hearing, taste, and normal fetal development. Broccoli is considered an excellent source of this important nutrient.

Both vitamin A and vitamin C also have anti-inflammatory properties that make them helpful for protecting against conditions such as asthma, osteoarthritis, and rheumatoid arthritis, where inflammation plays a big role.

Fiber: For regularity and heart-healthBroccoli and other cruciferous vegetables contain a significant

amount of dietary fiber, which can help lower cholesterol, assist with digestion, and prevent constipation. According to the American Institute for Cancer Research, a diet high in fiber may decrease the risk of several types of cancer including colon, rectum, breast, and pancreas.

A single cup of steamed broccoli provides over 18 percent of the daily value for fiber, which has been shown to reduce high cholesterol levels, which in turn helps prevent atherosclerosis. Fiber can also help maintain steady blood sugar levels.

How to Select and StoreLook for broccoli that is dark green or light purplish in color with

tightly closed buds. Pick broccoli that feels firm and heavy for its size, and avoid those that feel wilted or soggy or with yellowish buds or leaves. Store broccoli in a plastic bag in the refrigerator for up to five days. Broccoli can be blanched and frozen for longer storage. Washing broccoli will make it more perishable so don’t wash until immediately before use. To preserve nutrients, use fresh broccoli as quickly as possible and keep cooking times short.

How to EnjoyThe greatest health benefits come from raw or lightly cooked

broccoli. Several ways to enjoy this vegetable include:• Shred the stalks to throw into salad or as a sandwich topper• Stir-fry with beef or chicken and soy sauce• Sauté lightly with olive oil and herbs• Roast with olive oil• Boil and puree in a veggie soup

Enjoy nutritious Florida broccoli today and every day. With its light crunch and subtly sweet flavor, you can boost your health and lower your risk of cancer by eating more broccoli.

SELECTED REFERENCEShttp://edis.ifas.ufl.edu/http://sarasota.ifas.ufl.edu/FCS/FlaFoodFare/Broccoli.pdfhttp://www.whfoods.com http://www.florida-agriculture.com

A Nutrition SuperstarBy Sandy Kaster, M.S. Clinical Medicine, B.S. Nutrition Science

Florida Broccoli


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Gone Fishin’

FISHING REPORT by Captain Dennis Voyles

Marion/Levy County

Wow, what a horrible fishing month January 2010 turned out to be. Record cold temps and relentless high winds kept everyone off of the water for most of the month. Hey Al, send us some of your global warming...our water temperature here is at an all time low! It was so cold the usual winter duck population just kept on going further south leaving duck hunters shaking their heads in disgust.

Traditionally February is not one of our better months for fishing in this part of Florida. Bitter north winds and negative low tides send us in search of boat shows and gun shows this month.

REDFISH: The redfish generally do not care if the water is cold, they just want to find warmer water and eat. Live shrimp, while in short supply due to the low water temps, will produce best this month. Concentrate your redfish efforts toward the southern edge of the area like Homosassa and even further south. Look for creeks with a good flow and obvious presence of finger mullet, mohara and silversides. If there is food, the reds will be nearby. With the water clarity at its all time high, lighter lines that will cast further will give you and advantage, as these fish may spook very easily. One guide at Ozello told me that the reds get spooked when you launch your boat in Crystal River. Possibly a slight exaggeration...but hey, this is fishing...it’s expected!

GROUPER: Grouper fishing is closed from Feb 1 through March 31, less than had been expected just a few months ago when they were threatening a year long closure (recreational only). The grouper limit has remained the same as last year, as well as the legal lengths. On the up side...grouper fishing should be excellent in April!

SHARKS: Shark fishing has had some major changes for the recreational fisherman. The new minimum length for sharks is now 54” (fifty-four inches) at the fork for all legal species except Atlantic Sharpnose, Blacktip, Bonnethead, Blacknose, Finetooth and Smooth Dogfish. Many species of sharks are on the restricted list like Tiger Sharks, Spotted Eagle Ray and Manta Ray. To see the entire list go to www.Myfwc.com. The possession limit remains at one per angler or two per vessel whichever is less. If you are not familiar with the shark species then you should spend some time with google this month.

TRIGGERFISH: The legal size limit for gray triggerfish has

b e e n increased to fourteen

inches for recreational fishermen (but not for commercial fishermen, gee I wonder who is on the panel?) Daily possession limit is unchanged.

TROUT: Trout season is closed the entire month. No rule changes from last year. I am surprised at with the increase of fishing pressure that we have not seen a reduction in the daily bag limit. No doubt it is coming.

WINTER FISH KILL: There were some very depressing sights this winter in our area. Many of our local rivers had incredible snook kills. The Wacasassa river, which had just started to become a snook fishery, had hundreds of dead snook floating in the river the first week of January. Crystal River and Yankeetown both experienced snook kills as well. The Suwannee River had several dozen Tarpon floating dead in mid January. Cedar Key even had a trout kill on 1-11-10 when the combination of extremely low tides coincided with record low temperatures. Due to the extensive Snook losses, Snook season has been postponed statewide until September. Mother nature reminds us every now and then that she is entirely in charge of what fish can live where.

Hang in there, winter will eventually wind down, and spring will bring a renewed excitement in our bountiful resources. Lets all remember how delicate and fragile our resource can be. Take just what you need so we may pass this rich heritage on to the future generations. See ya on the water.

Captain Voyles is a science and agriculture teacher at Cedar Key Schools, and a fishing guide on weekends, holidays and summers. To schedule a fishing trip Captain Voyles can be reached at 352-486-3763 or on the Internet at voylesguideservice.com.


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Visit this growing area for new stores, shops, restaurants, doctors, dentists - it has it all. Refer to this section each month for great deals and professional busi-nesses you’ll want to get to know.

Hwy. 200 Shopping Guide

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TAKE PRIDEIN YOURBURGER

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Leesburg Drive In: 1806 Citrus Blvd., Leesburg, FL 34748 (352)315-9706Eustis Drive In: 15125 US Hwy 441, Eustis, FL 32726 (352)357-5371


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CommuNity CaRd FuNdRaiSER RECogNitioNSCongratulations to the following dunnellon middle School FFa members who were the top sellers for their chapter:maggie Blauser, Edward Johnson, and Zachery Pellicciottithese top sellers are to be awarded for their efforts by:in the Field magazine, marion County Farm Bureau and Sonic drive-in.


Save $2.00 on Adult General Admission at participating Sweetbay Supermarkets!

Cool Whip • Stingray Chevrolet • TECO • Premium Leisure • Southern Ford Dealers • Wishnatzki Farms • CF Industries • Patterson Companies

Thurs. Mar. 4 3:30 p.m. Roy Clark $10 & $15 Thurs. Mar. 4 7:30 p.m. Billy Currington $15 & $20

Fri. Mar. 5 3:30 p.m. Bobby Bare $10 & $15 Fri. Mar. 5 7:30 p.m. Julianne Hough $10 & $15 Sat. Mar. 6 1:00 p.m. Suite Caroline FREE Sat. Mar. 6 3:30 p.m. Switchfoot/OneRepublic $15 & $20 Sat. Mar. 6 7:30 p.m. Michael W. Smith $15 & $20 Sun. Mar. 7 3:30 p.m. Heidi Newfield $10 & $15 Sun. Mar. 7 7:30 p.m. Darius Rucker $20 & $25 Mon. Mar. 8 3:30 p.m. Mel Tillis $10 & $15 Mon. Mar. 8 7:30 p.m. Bill Engvall $20 & $25 Tues. Mar. 9 3:30 p.m. Debbie Reynolds $10 & $15 Tues. Mar. 9 7:30 p.m. Josh Turner $15 & $20 Wed. Mar. 10 3:30 p.m. Aaron Tippin $10 & $15 Wed. Mar. 10 7:30 p.m. Bill Medley/Sam Moore $15 & $20 Thurs. Mar. 11 3:30 p.m. The Oak Ridge Boys $10 & $15 Thurs. Mar. 11 7:30 p.m. REO Speedwagon $15 & $20 Fri. Mar. 12 3:30 p.m. Smothers Brothers $10 & $15 Fri. Mar. 12 7:30 p.m. Tracy Lawrence $10 & $15

Sat. Mar. 13 3:30 p.m. Clay Walker/Lee Brice $10 & $15 Sat. Mar. 13 7:30 p.m. Patty Loveless $10 & $15 Sun. Mar. 14 3:30 p.m. Sara Evans $15 & $20 Sun. Mar. 14 7:30 p.m. Lynyrd Skynyrd $25 & $30

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Fri. Mar. 5 Moonlight Magic - $20 - 11 pm - 3 amSat. Mar. 6 Kid’s Day - Free Admission & Reduced RidesSun. Mar. 7 Mountain Dew Family Day - $5 off Sun. Mar. 14 with Mountain Dew can - Ride all day for $20Mon. Mar 8 Ride-A-Thon - $17 - 10 am - 11 pmTues. Mar. 9 Ride-A-Thon - $17 - 3 pm - 11 pmWed. Mar. 10 Ride-A-Thon - $17 - 3 pm - 11 pmThurs. Mar. 11 Ride-A-Thon - $17 - 3 pm - 11 pmFri. Mar. 12 Moonlight Magic - $20 - 11 pm - 3 am

The Midway opens daily at 12 noon except on Saturday, Sunday and Monday, when it opens at 10:00 a.m.

MIDWAY HIGHLIGHTS

• FESTIVAL FAVORITES •Dennis Lee • Southern Star Bluegrass

Granpa Cratchet • Runa Pacha Paul Bunyan Lumberjack Show • Jason Young

NEW: Rick K & The Allnighters • Jay Taylor Band Galaxy Girl • Bluegrass Parlor Band

Rosaire’s Racing Pigs • Galaxy Globe of Death

Red Hat Society Day Tues, Mar, 9th

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SENIOR CITIZEN’S DAYSFREE CONCERTS

Thurs, Mar 4thJimmy Sturr Orchestra

Thurs, Mar 11thGuy Lombardo OrchestraConcerts 10:30am - 12:00pm

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SHOWCASE TENTFri, Mar 5th & Sat, Mar 6th

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Grupo Sereno (3/6)Shows 7:00pm - 10:00pm

Fri, Mar 12thSpirit Song

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Shows 7:30pm - 10:00pmONE DAY ONLY!

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Mar. 4 - Mar. 14, 2010 Plant City, Florida

FLORIDA STRAWBERRY FESTIVAL®


Story and Photos: Elli Rarick

Super Bowl Sunday means

Country Kitchen Favorites...

Continued on page 23

2 lbs. ground beef•1 large onion•2 15-ounce cans •seasoned chopped or diced tomatoes, with juice4 15-ounce cans red •kidney beans, with juice1 regular can tomato •

bigbigappetites!Once again Miami Florida is host to the annual clash of football’s two remaining playoff teams meeting for the Super Bowl title. This means gatherings in front of television sets around the country and the preparation of food to fuel the fans through all four quarters of what promises to be plenty of action.

Appetites will abound before, during and after the game. Plan ahead and select a menu of make-ahead snacks for leading up to the excitement of the big game and hearty food to follow during halftime or after the game thus letting the cook enjoy the game with everyone else.

Please remember to drink responsibly if you are going to be driving. Better still, have a designated driver.

Our traditional Super Bowl supper is either chili or ham and bean soup served with some type of warm bread and brownies or bar cookies to finish off the meal. I have learned to keep it as simple as possible. Both the chili and the bean soup may be made well ahead, warmed up and placed in a slow-cooker on the counter to be kept warm for self-serving by your guests if you are eating at half-time.

I like to serve my chili with some shredded cheddar cheese, finely chopped onion and a dollop of sour cream, together with some “hot from the oven” cornbread, biscuits or garlic/cheese toast, etc. The hot-breads make a tasty compliment to the ham and bean soup also. If you don’t have a favorite quick and easy recipe for the bread, use a prepared mix or check out the refrigerator or freezer section at the grocery store.

The brownies and bar cookies can also be made ahead and stored in containers to be uncovered and placed on your counter or table along with the rest of the meal.

Add a green salad to this menu and you have a meal to serve at the dining room table for those planning a sit down dinner after the game.

Plan and prepare ahead and you, too, can have a great time at the Super Bowl! Enjoy the food! Enjoy the game! I hope your team wins!!!

soup, not diluted1/2 cup tomato catsup•4 tablespoons sugar•1 package chili •seasoning mix (mild medium or hot) salt, pepper, garlic •powder and chili powder, to taste

Traditional Chili

Hearty chili topped with shredded cheese and hot biscuits will satisfy even the heftiest game-day appetitites.

appetites!


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Continued from page 21

Ham & Bean Soup

1 large bag of dry Lima or •Great Northern Beans1 large onion, peeled and •diced2 medium carrots, peeled and •diced small1 ham bone (with some meat •on), fully cooked with stock1 bay leaf•onion powder, salt & pepper •to tasteflourandwaterpastefor•thickening

Brown ground beef and onions in skillet over medium heat until meat is no longer pink. Drain and return to skillet. Stir in chili seasoning mix and set aside. In either a slow cooker or large Dutch oven type pot, combine the remainder of ingredients, except seasonings. Stir. Add meat mixture and seasonings and simmer (on stovetop) for 30-60 minutes, stirring often. If using a slow-cooker, cook for four to six hours on low setting. Add additional seasonings or chili powder to taste. Makes approximately 8-10 hearty servings.

Note: If you are planning to freeze chili, be sure to let it cool completely before sealing container and placing in freezer. Chili will keep in refrigerator for up to a week. It may be placed in refrigerator warm as long as container is not sealed tightly.

When using a slow-cooker, remember that it is best not to remove the lid during cooking any more than is necessary as it will increase cooking time due to heat loss.

Place cooked ham bone in a five to six qt. slow-cooker with ham stock (be sure to remove any fat that has hardened on top during storage). If more liquid is needed, use canned chicken or vegetable broth. Cook on high for two hours or until meat begins to fall off the bone. Remove the bone and meat from stock, cutting meat into small pieces (remove and discard any fat). Return meat to slow-cooker. Add diced onion and carrots. Cook on high temp one hour.

Cook beans according to package directions. Drain and rinse, add to slow-cooker. Add bay leaf and onion powder. Cook on low temp three to four hours, or until beans are tender.

Add flour and water paste for thickening if necessary. During last hour add salt and pepper to taste. Makes 10-12 servings.

Note: two to three cups diced potatoes may be added, if desired, during last 2 hours.

Ham and Lima Beans simmer in the slow-cooker ready for big appetites.


Florida Fresh BeeF CoMpanyFlorida Bred Florida FreshFlorida Fed

By Nick Chapman

Great things often happen when two people with similar goals but different strengths meet and form a partnership. That is exactly what happened when Jan Costa and Lee Windham met to discuss Florida beef production. The resulting partnership provides a market for Lee’s cattle, and a steady stream of superior product for Jan to sell through the Florida Fresh Beef Company and its sister company Florida Glatt Kosher Meats. Both provide organically grown and grass fed Black Aberdeen Angus raised exclusively in Florida. “We are the first company in Florida to produce USDA approved beef locally in 20 years,” said Jan. J. Leslie and Associates, LLC is the parent company of these two ventures, and has a strong commitment to quality, taste and healthy products. Lee’s expertise in genetics and forages is the foundation for excellent marbling. Jan’s oversight on aging and processing brings out the best taste and tenderness for an extraordinary product that matches or exceeds anything else on the market. They dry age their meat, which is the process of hanging the beef in an air-flow controlled refrigerated locker for up to 28 days. Jan says the process helps to tenderize the meat and give it a “beefier” flavor. “You lose another 10-12 percent, but you end up with a higher quality product. I’ll put this beef up against anything out there,” Jan stated.Florida Fresh Beef Company is currently selling their product at local farmer’s markets and via phone orders. Their website shows the variety packs and bulk beef availability and pricing, and will soon have a shopping cart for ordering. The kosher products through the Florida Glatt Kosher Meats will be available in the near future. Florida Fresh Beef Company also plans on providing Berkshire


Florida Freshpork, lamb and Heritage turkey to its offerings. “We freeze and ship our beef in special containers made by a company in Florida,” Jan adds. “We can ship an eighth of a beef, a quarter, a half or a whole in our special freezer containers, where the meat can stay frozen for up to four days, even without dry ice. We can safely ship anywhere in the country.” They have shipped product as far as the U.S. Virgin Islands. “I came about this business by accident really, I never intended to be in the beef and cattle business,” said Jan. His initial inter-est stemmed from the closing of Agriprocessors of Iowa, one of the largest producers of kosher products in the United States. “When they went down, I saw an opportunity for kosher beef sales here,” said Jan. He started small, processing 10-12 cows a week, but found it difficult to compete with the large growers. Jan decided to follow the current trend of organic products to create a niche market. An-other challenge came with the kosher requirements, “Only 40 per-cent of the cattle qualify as kosher, and then according to the Torah, only the front half of the cow,” Jan explains. “The trick is not being in the kosher business, the trick is being able to sell the non-kosher beef. When I heard about what Lee was doing, it was tremendous.” And it was the answer to his supply problem.“I started raising grass-fed beef in 1995, before it was the thing to do,” comments Lee. She added her interest stemmed from health problems associated with consuming products with excessive addi-tives. “I’m a fifth generation cattle person,” she adds from her up-bringing in Florida. After leaving home to go to school at FSU, she started losing weight without trying. “I went from 120 pounds to 82 pounds, and no doctor could figure out why I couldn’t assimilate my

food.” Finally her uncle persuaded her it was the “city food” she was eating. So Lee started visiting farmer’s markets and

purchasing organic produce, and she bought her beef from a local farmer, and she started gaining weight.

Lee already lived on acreage and decided to try her hand at raising her own organic beef. She started with some Angus on Bahia pasture. “Talk about a steep learning curve. That first beef was a bit chewy,” she adds laugh-ing. She started studying cattle genetics and forages, and now plants five different forages in the winter, and three in the summer. She believes that Aberdeen Angus is the best marbling and easiest muscling cattle there are. “I decided to build a purebred Aberdeen Angus herd that could trace themselves back to their roots in Scotland.” Lee and her hus-band Jim own 4 Arrows Ranch in Citra where the cattle are raised. The complex is 810 acres of “gourmet grass.” As the popularity of her beef raised demand, she found her time stretched on the marketing, and it pulled her away from the daily operations she loved.Even though Jan and Lee arrived at this junc-ture from very different backgrounds, the timing couldn’t have been more perfect. “I met Jan and learned a little bit about him,” Lee said. “I thought this would be a great partnership, because he likes to sell, and I hate it. So that’s how we got together.”

During their meeting Jan said, “You know what, I’m looking for good beef to sell.” And Lee replied,

“Good, I’m looking for someone to sell my good beef.” Lee’s superior stock is the perfect foundation for the ko-

sher quality animals Jan needs for the Florida Glatt Ko-sher Meats division. And with the attention to breeding,

feeding and quality, every consumer will be getting only the best nature has to offer.

“What’s exciting is we’re going to be able to market organi-cally grown, grass fed, safe and healthy Glatt Kosher meat. It’s

not heard of in the industry,” Jan stated. The partnership benefits both parties and the consumer as they strive to improve their herd

and processing, thereby increasing the value of product for every cus-tomer. “We’re selling a real product, that has a real benefit, and that is different from everything else.”You can learn more about J. Leslie and Associates’ two divisions by visiting them on the web at www.floridafreshbeef.com. They plan on conducting farm tours in coming months, watch for details. You can also call the Ocala office at (352) 566-8586, or email Jan at [email protected]. The website provides a listing of the farmer’s mar-ket locations where you can sample Florida Fresh Beef and learn more about the company.

No FarmersNo Food


Business UpFront

For most couples in retirement, the thought of owning a business never crosses their mind. Not so for Bob and Edina Allen of Ocala’s Allen Lawn Equipment.

In 2004 they sold their former business, which had brought them much success. Their plans were to travel and relax. That only lasted so long before they were looking for the next business to keep them always mov-ing forward. Edina has always had a mind for business and Bob a passion for working with people, a knack for sales and a love for anything with an engine. It was only a natural fit for the Allens to purchase the former Duggan Bros. Equipment when it became available.

The reinvented Allen Farm & Lawn Equip-ment opened its doors in May of 2009.

Duggan Bros had always focused on farm and lawn equipment, but the Allen’s sought to bring more to their customers and reach out to the “Do-it-yourself” consumer.

The Allen’s have made the commitment to always recognize the needs of the local agriculturalists and professional lawn care companies, but area also looking to a new dimension.

“We will always support the profes-sional lawn care providers in the commu-nity, but at the same time, we are seeing an increase in the number of home owners in our shop,” said Bob Allen, co-owner of Allen Farm & Lawn Equipment. “We’ve found that there is a real need for the locally owned equipment provider for the “Do-it-yourself” custoer.”

By Katie Wimberly

LEFT: Bob Allen (owner) on the left, and a customer.BOTTOM: Allen’s service crew

Continued on next page

FARM & LAwn EqUIpMEnT


Join us every Monday at 1pm for our cattle sale, and check out our hog and goat sale on the first Friday of each month at 12pm. The Ocala Livestock Market offers video tele/auction services and animal health supplies, made available on site by Walco’s Cattle Division. The Ocala Livestock Market Café is also open on sale days!

On top of that, we will now be selling and delivering Suga-Lik® Fully Fortified® Supplements for beef cattle, which offers at least 100% of all the essential nutrients your beef cows require, providing supplements your cattle cannot get from forage alone.

We are much more than your average livestock market!

For orders and pricing, contact Tony Yeomans at 352.266.0534

can help you promote your agriculture-based business!

(office located at the market)

Don’t forget to visit

“Bryant’s Corner” for tasty Amish jellies

and jams, honey, syrup, and more

down home goodies!

Don’t forget to visit

“Bryant’s Corner” for tasty Amish jellies

and jams, honey, syrup, and more

down home goodies!

352.732.4454

“It seems that more and more, home owners are trying to save money by doing their own home repair, tree trimming, landscaping and lawn main-tenance,” Allen continued. “We can help them out by listening to their plans and helping them decide what is the best equipment for the job.”

Working on landscaping and lawn maintenance themselves, the Al-len’s have observed that people are taking a new look at landscaping and taking a more personal approach to their yards. People are finding that the only limiting factor to their landscaping is their imagination. Many are also finding that the manual labor is beneficial both mentally and physi-cally since it provides an easy and productive means of exercise.

Allen Farm and Lawn Equipment provides a complete range of equip-ment. Anything from the smallest lawn to the biggest crop field can be covered with their line of push mowers, zero turns, hover mowers and trac-tors. Tree trimming equipment is also available from the smallest “begin-ner” chain saw to commercial grade and specialty tree trimming equip-ment. Pressure washers, tillers, trimmers, edgers and generators are also available in every price range. A complete line of parts and accessories is also available.

“We also have a full service shop for repairs that can handle anything you bring in,” Edina said. “Our service technicians are absolute genius-es!”

A complete line of products is available from Husqvarna, eXmark, Shindaiwa and Hustler. For the ranchers, McCormack and Montana trac-tors and accessories are also available.

“No request is too big or too small,” Edina Allen, co-owner said. “We really pride ourselves on getting to know what our customers really need, not just selling them whatever we have on the floor.”

If they don’t happen to have a new piece of equipment in stock they can special order it and have it in typically within a week.

On-site service technicians are also available to fix nearly any make or model of lawn care equipment, in addition to the lines that they regularly carry. A piece of equipment that wouldn’t normally make it through a sea-

son can be revived with a good oiling, cleaning or adjustment. The service team has more than 30 years combined experience and can handle most any model – old or new.

Bob and Edina Allen invite you to come through and visit the show room and get to know them and what they have to offer. They are happy to help you find the perfect new piece of equipment for your job or get the old one up and running again. The goal at Allen Farm and Lawn Equipment is to build community relationships and a reputation for neighborly service.

Allen Farm and Lawn Equipment is located at 5455 N US HWY 441, Ocala, FL 34475. During the winter they are open Monday through Friday 8 a.m. to 5 p.m. and 8 a.m. to Noon on Saturday. For more information, visit their Web site at www.allenfarmandlawn.com or give them a call at 352-840-0200.

Edina Allen (owner) on right, serving coffee to a customer.

JANUARY 22 & 29

RALPH ALLOCCO& SECOND WINDPerforming in the Red Rose Dining Room

JANUARY 16JIM STAFFORDSinger-songwriter and comedian, Jim Staffordwill grace the stage in the Red Rose Ballroom forthis special evening. His hits include: Swamp Witch,Spiders and Snakes, and My Girl Bill. Jim’s musichas been covered by George Jones and Jerry Reedand he has contributed to several movie sound-tracks. Also performing - PJ Leary and theLas Vegas Sounds before and after the show.Space is limited so please RSVP for this greatdinner show soon!

JANUARY 23 & FEBRUARY 20

JOHNNY ALSTON’SMOTOWN ROCK & ROLL REVUEA dynamite crowd pleaser!P.J. Leary & The Las Vegas Sounds performbefore and after the show.

JANUARY 30LEGACY OF THE TEMPTATIONSDirect from Las Vegas! The group has appearedaround the world with their hi-energy act andsing the hits we all love! Plus, P.J. Leary &The Las Vegas Sounds

FEBRUARY 5

RICHIE MERRITT (MARCELS)Richie Merritt currently of The Marcels, formerlysang with The Clovers when they were inductedinto The Vocal Group Hall of Fame in 2002 andalso sang on PBS DOO WOP 51 with The Clovers.

Plus, PJ Leary and the Las Vegas Soundsbefore and after the show.

FEBRUARY 6, 13, 19 & 27


FEBRUARY 6 – BEATLE BEATA live musical tribute to The Beatles. Beatle Beatrecreates the look, style and sounds of the mostfamous rock band in the world. Plus, The DukesDoo Wop Show backed by P.J. Leary &The Las Vegas Sounds

FEBRUARY 13BILL HALLEY’S COMETS ANDLOLA & THE SAINTSBill Haley's Comets in a Supper Club Atmosphere inthe Ballroom for a romantic Valentine Dinner Dance.PJ Leary & the Las Vegas Sounds will open and closethe show with special guests, Lola & The Saints.Also, 50's and 60's dance program host andDJ, Clay Cole will appear and sign copies of hislatest book.

FEBRUARY 20ALMOST ELTON JOHN WITH

SPECIAL TRIBUTE GUEST–CHERIt's a fabulous tribute to the music and life of EltonJohn with a special tribute to Cher. In the Red RoseBallroom.

FEBRUARY 26BOBBY MERCER & JESSICAMICHELLE “DOUBLE TAKE”The show is full of energy, enthusiasm and talent!The group takes you on a musical journey from the40s to the present.

FEBRUARY 27 – THE VAN DELLSSpecializing in the 50’s and 60’s Rock and Roll, theVan Dells sing a cross section of oldies and combinea unique blend of comedy, choreography and tightharmonies – it’s non-stop action from start to finish!Plus, Ralph Allocco & Second Wind before and afterthe show.

MARCH 5A TRIBUTE TO ROD STEWARTBACK BY POPULAR DEMAND!!! Rick Larrimoretakes the stage doing his best Rod Stewart imitation...and what a show! Hear Rod’s biggest hits and feel thecharisma in the room as he moves across the dancefloor with great energy and style in the Ballroom.

MARCH 6 – JOHNNY ALSTON’SMOTOWN ROCK & ROLL REVUEA dynamite crowd pleaser! P.J. Leary & The LasVegas Sounds perform before and after the show.

MARCH 13

THE FOUR FRESHMANThe group continues to bring their unique brand ofvocal harmony to audiences worldwide. Plus, PJLeary and the Las Vegas Sounds before and afterthe show.

MARCH 20 – GENE FERRARIWith his 14 piece orchestra! If you are looking for aromantic ‘date night’ – you couldn’t pick a bettershow to enjoy! The International performer is return-ing for an evening of continental charm in a SupperClub atmosphere.

SPECIALROOM RATES!Show guests - inquire

about our special roomrates when staying

overnight after a show!

COMING SOON!Doo WopWeekend

VOL. IVMarch 26 & 27

SHOW RESERVATIONSPlease call for ticket prices. Most shows in the RedRose Dining Room have a no cover charge withthe purchase of dinner. Shows in the Red Rose

Ballroom are in a supper club atmosphere with afour course meal or – seats NOW AVAILABLE

for a low price for the show only!

CALL – 813-752-3141

Mrs. Evelyn Madonia - Owner/General ManagerTEL: 813.752.3141

I-4 Exit 21• 2011 N. Wheeler St. • Plant City, FL 33563WWW.REDROSEINNANDSUITES.COM


JANUARY 22 & 29


JANUARY 16JIM STAFFORDSinger-songwriter and comedian, Jim Staffordwill grace the stage in the Red Rose Ballroom forthis special evening. His hits include: Swamp Witch,Spiders and Snakes, and My Girl Bill. Jim’s musichas been covered by George Jones and Jerry Reedand he has contributed to several movie sound-tracks. Also performing - PJ Leary and theLas Vegas Sounds before and after the show.Space is limited so please RSVP for this greatdinner show soon!

JANUARY 23 & FEBRUARY 20

JOHNNY ALSTON’SMOTOWN ROCK & ROLL REVUEA dynamite crowd pleaser!P.J. Leary & The Las Vegas Sounds performbefore and after the show.

JANUARY 30LEGACY OF THE TEMPTATIONSDirect from Las Vegas! The group has appearedaround the world with their hi-energy act andsing the hits we all love! Plus, P.J. Leary &The Las Vegas Sounds

FEBRUARY 5

RICHIE MERRITT (MARCELS)Richie Merritt currently of The Marcels, formerlysang with The Clovers when they were inductedinto The Vocal Group Hall of Fame in 2002 andalso sang on PBS DOO WOP 51 with The Clovers.

Plus, PJ Leary and the Las Vegas Soundsbefore and after the show.

FEBRUARY 6, 13, 19 & 27


FEBRUARY 6 – BEATLE BEATA live musical tribute to The Beatles. Beatle Beatrecreates the look, style and sounds of the mostfamous rock band in the world. Plus, The DukesDoo Wop Show backed by P.J. Leary &The Las Vegas Sounds

FEBRUARY 13BILL HALLEY’S COMETS ANDLOLA & THE SAINTSBill Haley's Comets in a Supper Club Atmosphere inthe Ballroom for a romantic Valentine Dinner Dance.PJ Leary & the Las Vegas Sounds will open and closethe show with special guests, Lola & The Saints.Also, 50's and 60's dance program host andDJ, Clay Cole will appear and sign copies of hislatest book.

FEBRUARY 20ALMOST ELTON JOHN WITH

SPECIAL TRIBUTE GUEST–CHERIt's a fabulous tribute to the music and life of EltonJohn with a special tribute to Cher. In the Red RoseBallroom.

FEBRUARY 26BOBBY MERCER & JESSICAMICHELLE “DOUBLE TAKE”The show is full of energy, enthusiasm and talent!The group takes you on a musical journey from the40s to the present.

FEBRUARY 27 – THE VAN DELLSSpecializing in the 50’s and 60’s Rock and Roll, theVan Dells sing a cross section of oldies and combinea unique blend of comedy, choreography and tightharmonies – it’s non-stop action from start to finish!Plus, Ralph Allocco & Second Wind before and afterthe show.

MARCH 5A TRIBUTE TO ROD STEWARTBACK BY POPULAR DEMAND!!! Rick Larrimoretakes the stage doing his best Rod Stewart imitation...and what a show! Hear Rod’s biggest hits and feel thecharisma in the room as he moves across the dancefloor with great energy and style in the Ballroom.

MARCH 6 – JOHNNY ALSTON’SMOTOWN ROCK & ROLL REVUEA dynamite crowd pleaser! P.J. Leary & The LasVegas Sounds perform before and after the show.

MARCH 13

THE FOUR FRESHMANThe group continues to bring their unique brand ofvocal harmony to audiences worldwide. Plus, PJLeary and the Las Vegas Sounds before and afterthe show.

MARCH 20 – GENE FERRARIWith his 14 piece orchestra! If you are looking for aromantic ‘date night’ – you couldn’t pick a bettershow to enjoy! The International performer is return-ing for an evening of continental charm in a SupperClub atmosphere.

SPECIALROOM RATES!Show guests - inquire

about our special roomrates when staying

overnight after a show!

COMING SOON!Doo WopWeekend

VOL. IVMarch 26 & 27

SHOW RESERVATIONSPlease call for ticket prices. Most shows in the RedRose Dining Room have a no cover charge withthe purchase of dinner. Shows in the Red Rose

Ballroom are in a supper club atmosphere with afour course meal or – seats NOW AVAILABLE

for a low price for the show only!

CALL – 813-752-3141

Mrs. Evelyn Madonia - Owner/General ManagerTEL: 813.752.3141

I-4 Exit 21• 2011 N. Wheeler St. • Plant City, FL 33563WWW.REDROSEINNANDSUITES.COM


You could say that riding cutting horses is in his blood. Nine-year-old Colt Moore of Ocala is a third generation rider, following in the footsteps of his father and grandfather. When Colt isn’t in school working hard to earn good grades, he’s in the barn or on a horse learning the finer points of running a top-notch business in the cutting horse industry.

In 2009, his hard work paid off. Colt is the National Cutting Horse Association Youth Rookie of the Year and ranked fourth in the Junior Youth World Standings.

Colt competes with his dad, Casey and older brother, Kolby. Most of their weekends are spent on the road going to various shows across the southeast. All of Colt’s winning took place this side of the Mississippi, which is quite an impressive record since many more cut-ting shows are held in the southwest portion of the country. Of all the places that he has competed Colt finds some of those closest to home most important. “Geneva, AL and Florida are my favorite places to show,” Colt said.

Casey said that getting Colt to enough shows this year to win this particular title wasn’t really in the plan. “He just started winning, so we kind of had to keep him going,” he said.

As a youth rider, Casey also won a title making them one of the few father son combinations to win titles in their respective youth ca-reers.

Casey, a leading competitor and trainer in the cutting horse in-dustry is pleased that his son had the opportunity to do so well at such a young age.

“It’s pretty neat. Winning like that was always something I want-ed to do, but just didn’t have the chance at his age,” Casey said.

Through the course of 2009, Colt rode seven horses at 24 shows,

Que Pasa San

Pepe, CD San Pepe, Floyd’s Full Deck, JR Colored Rambo, Smart of

Gold, Boonshiner and Trickalena’s Choice were all mounts that Colt rode to qualifying points. Perhaps his most memo-rable win this year was one on Trickalena’s Choice that scored a 77.

In cutting, you can score between a 60 and 80 – 80 being the best.

“It’s pretty tough to get a 77,” Kolby said. “A lot of professionals haven’t even scored like that.”

Colt might be able to get out there and win his classes, but he has a strong support team at home that has helped him get there. S.E. Montgomery, Les Amnos and Charlie Borne provided horses for Colt to show. The Knobel family, Daniel Keene, Bill Patricks, Christian Miller, the Bowden family and the Scott family have all played impor-tant roles in helping Colt get to where he is now.

Moore Cutting Horses is also sponsored by Shadow Trailers owned by Tim Petty and Larry Pruitt.

“They make sure we get where we need to go,” said Sheri. “C.J.

By: Katie Wimberly


A Family TraditionCuttingCutting

CoLt mooRE


Marcello and his son Justin have also hauled the boys on oc-casion to get to a show they needed.”

“I’d also like to thank my Dad and Kolby,” Colt added. Colt’s mom, Sheri, leads the charge on the details

behind the scenes. This year especially she is looking for-ward to spending more time on the road with the boys. “I work at Cody’s Original Roadhouse in Ocala,” Sheri said. “They have been really good to let me take the extra time this year to spend with the family”.

Sheri said that Colt has been riding sine before he could walk and has always had an affinity for riding. “For his age, he’s incredibly good at working with the horses”, Sheri said.

It doesn’t matter just how good he is in the saddle if his grades aren’t up to snuff. “The boys have to have A’s and B’s to show,” Sheri said. “ I also expect them to go to college regardless of what career path they choose to take.”

Colt is well on his way with that. As a junior, the points he accrues through his placings go towards college scholar-ships that are available when juniors age out.

“Right now, he has $2,600 in scholarship money from 2009,” said Sheri.

For 2010 Colt, his brother and dad already have some big goals set.

Colt will be the first to tell you he wants to be a horse trainer when he grows up. In the mean time, though he says, “It’s just fun to be a 9 year old and enjoy the good life!”

For more information on Moore Cutting Horses, e-mail them at [email protected] or call Casey at 352-299-7705.

Kelly Tabor, Ocala1695 NW 63rd St.Ocala, FL 34475(352) 351-2383

Kenny Stemple, Chiefland107 SW 4th Ave.Chiefland, FL 33644(352) 493-4121

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LOOK WHO’S READING


Gru

b S

tati

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of Ocala18 SE Broadway St.

352-401-7650

By Tom Cothron

For years around Ocala, if you wanted Japanese cooking (including Sushi and Sashimi) you had one choice. That has changed over time with the latest addition to the downtown Square, Sushi Bistro of Ocala.

Owner and sushi chef Nestor Espartero opened Sushi Bistro in September. He started training for his specialized craft 11 years ago at the Sushi Monkey in Miami before spending several years at the prestigious Akashi Japanese restaurant, also in Miami.

The relaxed uptown setting is a wonderful addition to Ocala. They have seating inside and out and they always act glad to see you.

Nestor started us out with a house salad and homemade Ginger dressing accompanied by a bowl of Mushroom soup. He then followed that up with a wonderful Tuna Tartar appetizer. Our entrees consisted of an assortment of Sashimi selections and a dish of Curry Duck. Our “dessert” was a wonderful specialty roll called the Alexander Roll. It consisted of shrimp tempura(fried shrimp), cream cheese, crab and avocado. Nothing in it is raw and it melts in your mouth.

I find many people hear the word Sushi and think raw fish. Not so fast. Many sushi dishes are actually made with cooked fish. Chefs spend many years learning their craft and are able to make sushi making look easy. I can tell you as someone that loves to cook and has tried

it myself, it is definitely not as easy as it looks. The raw fish entrees are actually called sashimi and once you learn to appreciate their delicacy you can enjoy not only a very tasty dish, but one that is healthy for those of us trying to watch our weight.

The care and attention that goes into all the food Nestor prepares is beyond description. For those of you that aren’t bold enough to try the sushi thing, there other menu items, such as the Curry Duck, rival anything in

Sushi BistroSushi Bistro


Ocala. I strongly suggest you add the Ocala Sushi Bistro to

your list of new places to try. Look for Nestor behind the Sushi Bar and let him entertain you. You won’t be sorry..

HouRS: oPEN SEVEN dayS a WEEKmonday - thursday: 11:00a.m. - 9:30 p.m.Friday: 11:00a.m. - 10:30 p.m.Saturday: 12:00p.m. - 10:30 p.m.Sunday: 3:00p.m. - 9:00 p.m.

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A Closer Look- Patent Leather Beetle (Odontotaenius disjunctus)

By Sean Green PHOTO CREDIT - PaTEnT LEaTHER BEETLE (ODOnTOTaEnIus DIsjunCTus) aPRIL MCDOnaLD

Patent Leather BeetleMaking its evolutionary debut over 300 million years ago, the beetle

has earned its designation as the most successful animal on earth. Beetles are insects of the order Coleoptera, a name given by Aristotle distinguishing this species from other insects by merit of its characteristic shielded wings (elytra). Beetles have maintained a role in human civilization. The ancient Egyptians expressed their reverence for the beetle it as a totem of life and rebirth. In Agriculture, some farmers develop beetle banks to provide a habitat for beetles as a form of biologic pest control thus reducing or replacing the use of insecticides. Beetles can inhabit nearly every environment on earth. Some can survive temperatures as low as 104 degrees below zero and are studied for their potential contribution to agriculture and medicine.

Of the over five million species of beetle there are some species that are much less common and Florida is home to one of them. Passalidae is a family of large horned beetles known as “Bess Bugs” or “Bess Beetles.” They include only 500 or so species, most of which are tropical and found in North America. Passalidae are notable in their ability to produce fourteen distinct acoustic signals rivaling crickets and most vertebrates. Even the larvae of these beetles produce sound by rubbing their legs together. There are four species in the United States, and two species in Florida, one species recently discovered in the Lake Wales Ridge area of Highlands County, is exclusive to Florida. Odontotaenius floridanus does not yet have a common name. It is thought to have evolved from the Patent Leather Beetle Odontotaenius disjunctus as a population that was isolated from Florida’s mainland during its history of higher sea levels.

On a recent hiking trip I was fortunate enough to find the more common ancestor O. disjunctus, an equally fascinating beetle that can be found in rotting logs throughout the state. Its common name “Patent Leather Beetle” is descriptive of its spectacular glossy black elytra resembling patent leather.

O. disjunctus is one of the few passalids that can survive freezing temperatures explaining in part its successful distribution as a species. This species does not harm crops and is considered beneficial for its important role in recycling dead wood. Not only do they create compost in nature, but they also provide shelter and habitat for other organisms. Some scientists have found skinks (Plestiodon fasciatus) rearing their young within the protective galleries created by O. disjunctus. The findings of a Florida black bear study revealed that these beetles were the most common animal consumed by the Florida black bear.

The noble behavior of O. disjunctus is another factor in its success as a species. Both larvae and adults live together in small social colonies of networked galleries dug in to the wood. This social structure is very rare in beetles distinguishing O. disjunctus as an important

influence in the ecosystem in which they belong. Living in pairs within the colony, these beetles share the tasks of housekeeping and long term care of their young. Separate chambers are created for various stages of larval growth. Larvae can take up to a year to pupate, when they do, they are moved to a separate chamber for protection from hungry younger siblings and predators. If a pupal chamber is damaged, adults and older siblings of the pupa will repair it. Young larvae cannot survive without the adults. They are fed a mixture of well-chewed wood and feces by their parents through the latest stages of their development. O. disjunctus does not actually get it’s nourishment from the wood as termites do, they lack the digestive bacteria to digest the cellulose in the wood. Rather than a symbiotic bacterium, O. disjunctus process the wood with their mandibles and through their digestive system, which creates a food source for a specific fungus that grows on the beetles feces. It is the fungus that actually nourishes O. disjunctus.

O. disjunctus can be found in fallen and rotting deciduous trees such as oaks and elm. These beetles are host to at least 16 species of mites. The relationship of the mites to the beetles is thought to be phoretic benefiting the mites by assisting them in travel. Some studies suggest that the mites gain nourishment from the saliva of the beetle. The relationship is still not understood, but it is clear that these mites have co-evolved with O. disjunctus and bring no harm to them. This species makes a fantastic specimen for the classroom, however is difficult to maintain because of its delicate environmental relationship. Those of us fortunate enough to have an opportunity to create a beetle bank can enjoy these fascinating beetles in a natural environment.


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Pendarvis shrugged. He waited for Reeve to speak again, his eyes resting uncomfortably on the brambles of Reeves eyebrows cresting a face red and pocked as sun-burnished clay.

“I reckon I’ll come to the point,” Reeve said in a voice filled with rancor. “I been thinking I orter collect on you, Mercer.”

Pendarvis, perplexed, looked down and nodded his head sol-emnly. A crooked smile formed at the corners of his thin lips. He looked from his fine hunting boots to Reeves heavy brogans, scuffed and worn. Reeve’s right hand moved in his jacket pocket. Pendarvis watched, thinking the pocket looked too full. “Well, Burl,” he said smiling nervously, “I imagine there are a few people on this planet that think I deserve as much as killing. But I don’t know why you’d be one.”

“No, I don’t ‘magine you do,” Reeve scoffed. “You ain’t give much thought to ole Burl, one way or the other have you now, Mr. Mercer Pendarvis, Esquire?”

“It’s been a long while, Burl. Time gets away.”“Do it? Don’t seem long to me, Mercer. Seems like yesterdee

you and the rest of ‘um shamed me like you done.”Pendarvis winced. “That’s what this is about, Burl? Some hunt-

ing camp horseplay, something that happened almost fifty years ago!”

Reeve’s face reddened more deeply. “That what you call it. Horseplay?” he screeched. “I call it a murder, if you ask me.”

Pendarvis looked at Reeve inquisitively, his thoughts scattering like a confusion of quail. “Murder?” he said beneath his breath.

“Yes sir! I was named for a liar. A cheat. I was winnin’. Maybe for the first time in my life, I was winnin’ big! All them big shots around the table, and the cards was a comin’ my way, brother.” Reeve jabbed his barreled chest with a thick thumb. “It was my night, by God. My night!”

“It was a card game Burl. Just a friendly game of chance, that’s all.”

“Now that’s where you’s wrong, mister sonny boy. I had my full pride to stake.”

“You pulled a knife on Terrell. You were drunk, Burl. Very drunk. I do believe you would have cut him or killed him maybe. That would have been the murder, don’t you see? That’s why Senator Lett threw that cast net over you. It might have been the only truly decent thing s a v -ing you from murder.”

R e e v e leaned for-ward and s p a t into a

swarm of fiddler crabs beyond the shadow of his truck. He looked up with fiery eyes. “Senator Nolan S. Lett, Sr. – he were the liar. He were the cheat!”

“Always was,” Pendarvis said with a wry smile.“Yeah, he snatched me down in that nasty net. Mr. Big Boss

Man!” Reeve shifted his weight. There was pain in the movement and a grimace formed over his face.

“You don’t think I remember bein’ rolled in that wet, sandy, mullet-stinkin’net? Bein’ synched up like a blistered, smoked ham!”

“Come on, Burl. Really – ”“No! You listen,” Reeve’s growled, his head bobbing like a

boxer in the ring. “It was Motes I reckon got holt of my wrist, so ya’ll could break my knife loose. And you, Mercer! You done like them men told you. I seen ya, Mercer. I seen ya through that mesh drawed up tight against my other eye. You was laughin’ too, you was. You was all laughin! Howard Jarvis even, and him a deacon in the church!”

“Burl, now see here – “ “No! You was laughin’. You all was a laughin’ and the high

and mighty senator got his own boy to pull my britches down so he could put a boat paddle on my bare hide,” Reeve’s voice hissed like water over a hot griddle. “And you, Mr. Big Dog Attorney, Mercer Pendarvis. You held me down with the others. You was all laughin’ and holdin’ me across that card table. And the senator beat me like I was a shirttail young’un!”

Reeve took a deep, wheezing breath. Then he continued, “I’d taught you that very day how to field dress a deer. That very same day, and you held me down like that! Laughin’ with the rest, while I begged for mercy like a schoolboy, damnit all to hell!” The fierce old man hung his head. He looked up again, saying softly, “And I’ve lived with that.”

Reeve began to cough. It was a deep hacking cough that contin-ued until he was out of breath. He turned to rest against the front fender on the driver’s side of his truck. Pendarvis saw before him a man in agony. He saw that 40 years later, Burl Reeve still felt the severe sting of the boat paddle, a stinging that doubtlessly struck as a lightning bolt to his darkened soul.

“You OK, Burl?” Pendarvis asked compassionately.Reeve let the wad of tobacco drop from his jaw into the thick

hand he cupped over his m o u t h . He tossed the c h e w out into the tall

g r a s s . “I’m al-

right,” he rasped. “Your

daddy was the only one done right by me,” Reeve

continued. “Weren’t fer him ya’lled ah brought blood with that

paddle that night. They’d been a killin’ fer sure.”

Suddenly the knife was in

Reeve’s raised hand. He had brought it from

his jacket pocket in a single motion with

surprising swift-ness. Pendarvis

Continued from page 10



flinched in the instant thinking what Reeve might do. Then slowly, the angry old man turned to place the knife on the hood of his truck and shoved his hand back into his jacket pocket and lowered his head over the blade, as if saying grace over it.

“Put that knife away, Burl,” Pendarvis urged nervously.“I ain’t ashamed of nothin’ I ever done.” Reeve muttered above

the gust of wind. “Not now, I ain’t.”“Good God, man, I don’t know what you have in mind here, but

I was a boy then, Burl. Nolan Jr, he was a boy, too. Motes, Terrell, Jarvis and Jake Fieber – they were all liquored up, same as you.”

“I don’t care about them,” Reeve said in a low moan.“Well, why do you care about me, Burl? You don’t think I re-

member? You don’t think I cared about you like I should have? Is that it?”

“I cared ‘bout you, Mercer,” Reeve all but mumbled, resting against the truck like a drunk man. “I cared enough about you to teach you to hunt. I taught you to read sign and how to get right with the wind. I took you on like you was mine. I pointed out your first buck. I helped to steady your aim. You was ten year old that month and was wearin’ a brand new pair of rubber boots. I still remember your birthday, Mercer.” Reeve paused, a deeper sadness entering his eyes. “Do you know mine, Mercer? Do you know when ol’ Burl’s birthday is?”

“You – you were really good to me in many ways,” Pendarvis stammered. “I did miss you when you left the camp, Burl. I guess I might have looked you up to tell you that. I don’t know. But I did tell Daddy I thought what we’d done that night was wrong.”

There was bitter disbelief in Reeve’s eyes, cutting back then to the knife on the hood. “Your old man, he was a busy man,” Reeve says vacantly. “I knowed that. Him comin’ into camp late, leaving early, mostly. Pendarvis Mill was stackin’ a lot of lumber in them days. I was proud of my friend, Roland Pendarvis. I was proud one of the biggest lumber men in this part of the country thought enough of me to have me a member of his huntin’ camp. Him and the senator with all their big political buddies, and fellers like that. I didn’t have nothin’. But I could fix what needed fixin’. I brung in more ‘an my share of the game. I butchered mine and ever body elses, if you remember right.”

Reeve waited for Pendarvis to nod in acknowledgement. “I knowed how you loved the camp,” Reeve continued, “so, I

was always glad to bring you on in, or let you come out late, when I come. Your daddy trusted me like that. It meant somethin’ to me. I’ll admit that, I reckon.”

“He counted you among his life-long friends, Burl. You all were boys together. He did trust you.”

“At ain’t no reason fer trust, bein’ boys together. You trust No-lan Jr.?

“No,” Pendarvis answered reluctantly. “I don’t trust him, ex-cept to be who he is.”

Reeve seemed to see something at a great distance in the last of the light over the Gulf. “Your daddy had dozens of friends like me. Workin’ men totin’ the load. The more you was his friend, the more you’d want to tote fer him. There’s men like that. People just want to do fer ‘um. They want to be part of somethin’ that men bigger than their selves has made. I don’t know why that is, but there has always been some men over others. But like I say, I was made a member of the camp and that was important to me. It was more’n the good huntin’ woods. I could ah hunted up in the scrub there near Shell Mound with my Mama’s people. But that weren’t the same.”

Pendarvis had become impatient with the cold. “Burl, what was it you say got murdered? You had a point to make here. And I’m hoping it’s not a point you intend to make with that knife there,” he said, feigning good humor.

Reeve didn’t answer. He seemed to search the horizon, as if some black sail might appear across the chop of the steel gray water.

“Aren’t we talking about your pride here, Burl? You hold me to blame?

Reeve turned to face Pen-darvis square-ly. “You the big time lawyer now, Mercer. You the man with the brains and position. You tell me. I’m jus’ a dumb old redneck – a man made a joke fer life. You tell me!”

Pendarvis watched the knife. The tone in Reeve’s voice cautioned awareness, and a metallic taste traveled to the tip of his tongue. Pendarvis waited no longer to know Reeve’s intentions. “Look, Burl. You know well as I do, you didn’t get me out here to kill me. You know it, and I know it. Now whatever all this agonizing is about, I’m sorry for you. I’m sorry I got caught up in all that happened – wanting my manly place among men, I suppose. If I’d truly been a man, I’d have put a stop to it myself. But I wasn’t. I was a boy then. But I’m man enough now to say, I’m sorry. I ask your forgiveness, Burl.”

Reeve looked up at Pendarvis with an eye as cold as the blue blade of the knife. “I’m ah fixin to give you somethin’ that I had fer you a long time, you privileged whelp.” The knife was suddenly in Reeve’s hand again.

Frozen in disbelief, Pendarvis waited within himself. The me-tallic taste trailed back along the edges of his dry tongue.

Reeve held the knife shakily while he reached with his other hand into a deep pocket of his jacket. A small notebook heavily bound vertically and horizontally with thick twine and boot string appeared in his hand. Reeve cut the bindings in the twilight to open the book before him, letting the knife fall to the crushed shells in the space between them.

Pendarvis waited with abject relief while Reeve fumbled through the gnarled pages. “This here is what I want you to have and hold. This is all there ever ought to a been.” Between the lined pages were yellowed photographs, their scalloped edges bent or frayed. Each photograph included Pendarvis as a boy, and most included Burl Reeve nearby in the happiest days of that camp.

Pendarvis swallowed deeply, before attempting to speak.Reeve raised a cautioning hand. He would not hear any more,

nor would he speak again that night. He would return to his truck with a painful limp, an old injury stiffened in the cold.

Pendarvis waited, watching the distant taillights of Reeve’s truck disappear behind the dark of the marsh grass.

Pendarvis retrieved the knife. A night bird rose beyond the palm shadows, screeching away into the wind. Pendarvis saw the flicker of Reeve’s truck lights once more. The lights reflected dimly upon the sand road where it climbed from the marsh back into the woodland. There the deer were feeding while the moon was rising. Pendarvis knew the trails the deer would follow back, deep into the slough before daylight. They are the trails Burl Reeve knew before him. The trails Reeve had taught him but would never hunt again.


2010 Livestock Schedule of EventsWednesday, Feb. 3 8 a.m. - 1 p.m. Open & Youth Beef Cattle Arrive Open – Angus, Brahman, Brangus/Red Brangus & Santa Gertrudis, Zebu Youth – Angus, Brahman, Brangus/Red Brangus & Santa Gertrudis 12 noon - 8 p.m. Youth Rabbits Arrive 3 p.m. 9 p.m. Purebred Poultry Arrive 7 p.m. Beef Exhibitor Dinner

Thursday, Feb. 4 8 a.m. 12 noon Open & Youth Goats Arrive (Zone 4 & Out of State till 2 p.m.) 12 noon – 4 p.m. Youth Swine Arrive 9 a.m. Purebred Poultry Judging 9 a.m. Open Brahman Show 9 a.m. Open Santa Gertrudis Show 10 a.m. Youth Rabbit Judging 12 noon Open Zebu Show 2 p.m. Open Angus Show 2 p.m. Open Brangus & Red Brangus Show 6:30 p.m. Youth Swine Dinner 7 p.m. Open Goat Show – Junior Show (Non Pay)

Friday, Feb. 5 9 a.m. Youth Beef Showmanship & Show (Angus, Brahman, Brangus/Red Brangus & Santa Gertrudis) 9 a.m. Open Goat Show – Senior Show (Non Pay) & Junior Show (Pay) 9 a.m. Purebred Poultry Judging (as needed) 10 a.m. Youth Rabbit Judging 5 p.m. – 6 p.m. 4–H Dog Arrive (Champion Youth Participants Only) 6 p.m. Southeastern Miniature Zebu Classic

Saturday, Feb. 6 8 a.m. Youth Goat Showmanship & Show 9 a.m. 4-H/FFA Livestock Judging Contest (8 a.m. - Registration) 9:30 a.m. State 4-H Dog Show (Showmanship followed by Obedience) 12 noon Youth Rabbit Showmanship 12:45 p.m. FFA Horse Judging Contest - Written Test (12 noon – Registration) 1:30 p.m. 4-H/FFA Horse Judging Contest 4 p.m. 4-H Livestock Judging Contest Awards 5:30 p.m. 4-H Horse Judging Contest Awards 5 p.m. Youth Swine Showmanship 7 p.m. - 9 p.m. Beef Cattle Released

Sunday, Feb. 7 8 a.m. – 1 p.m. Open & Youth Beef Cattle Arrive Open – Hereford, Limousin, Dexter & Simmental Youth - Limousin, Simmental & All Other Youth Beef Cattle 8 a.m. Youth Goat Judging Contest (7:30 a.m. – Registration) After Judging Contest Open Goat Show – Senior Show (Pay) 8 a.m. State 4-H Dog Show (Brace, Rally, Agility & Team Competition) 11:30 a.m. Youth Goat Judging Contest Awards 1 p.m. Youth Swine Show 2 p.m. Rooster Crowing Contest 4 p.m. - 6 p.m. Purebred Poultry Released 5 p.m. Goats Released 5 p.m. Youth Swine Released (or at conclusion of Show) 7 p.m. Beef Exhibitor Dinner

Monday, Feb. 8 9 a.m. Open Simmental Show 11 a.m. Open Hereford Show 1 p.m. Open Limousin Show 2 p.m. – 6 p.m. Open & Youth Boer Goats Arrive 3 p.m. Open Dexter Show 3 p.m. – 6 p.m. Youth Steer Arrive 5 p.m. – 7 p.m. Youth Rabbit Released

Tuesday, Feb. 9 8 a.m. – 12 noon Boer Goats Arrive 9 a.m. Youth Beef Showmanship (Limousin, Simmental & All Other Youth Beef Cattle) After Beef Showmanship Youth Beef Show (Limousin, Simmental & All Other Youth Beef Cattle) 1 p.m. – 8 p.m. Youth Poultry Arrive 1 p.m. – 8 p.m. Pre-Junior (Pee Wee) Poultry Arrive 6 p.m. Boer Goat Judging Contest 7 p.m. - 9 p.m. Beef Cattle Released

Wednesday, Feb. 10 7 a.m. 6 p.m. Youth and Open Dairy Arrive Ayrshire, Brown Swiss, Guernsey, Holstein, Jersey & Milking Shorthorn

(Continued on next page)


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9 a.m. Youth Steer Showmanship9 a.m. Youth Boer Goat Showmanship & ShowAfter Youth Boer Goat Youth Wether Show12 noon – 8 p.m. Open Rabbit Arrive12 noon Youth Poultry Grooming Box ContestAfter Wether Show Open Boer Goat ABGA Show2 p.m. Ranch Rodeo7 p.m. Youth Steer Show7 p.m. Ranch Rodeo

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Most farmers I talk with are acutely aware of rainfall totals and indeed our livelihood depends on sufficient rain for crop production. Over the years I have found it is not always the amount of rain that is important, but when we receive it. This past year was most interesting, for I received only 46.64 inches at my farm, about five inches below the normal 52 inch total. I would expect to have had some very dry periods with this instance, but 2009 was actually a good year for rain because we received it often, albeit in smaller amounts than normal.

Over the long haul we expect the wettest months to occur in August and September and for November to be a dry month, followed closely by May. Over the course of this summer (June – September) however, I noticed no occasion where I received in excess of two inches of rain and only four events where I obtained an inch or more. September, which over the past ten years has averaged 7.2 inches had only 3.2 inches in 2009. More interesting is the comparison of the four month wet period average rainfall over the past ten years, which is 30.12 inches, while in 2009 the amount totaled only 18.72 inches. What got us through this period of high temperatures and direct sunlight was the frequency of rain – only a little, but often.

One evening last April, my wife laid aside her Farmer’s Almanac and announced it was calling for a wet period in May, with over six inches of rain that month. I replied that was interesting, as the national Agricultural Climate group was forecasting a dry May due to effects of a recently introduced El Nino. It would be interesting to see who was right, but the odds were against the Almanac – May is typically a dry month. As it turned out, May yielded 11.63 inches at my farm. Only once in nine years had we received over six inches of rain in May and only three times had we obtained more than an inch. Farmer’s Almanac was on a limb – but they were right.

In keeping with the “when we obtain rain” theme, the May rains came late in the month, after May 15, when the weather is typically be-coming hot. Normally this combination of higher temperatures, longer day length and more direct sunlight is devastating for lawn and pasture grasses and results in stressed grass entering the rainy season. This creates a period of time in June when grasses use the initial rains of the wet season to recover from the stresses of late May. This year however, grasses were very healthy as June approached, because they had received so much rain in late May offsetting the stressful effects of heat and sunlight. Consequently grasses performed well all summer and well into fall, even though the summer rain totals were less than normal.

Finally, a look at the total year, 2009, reveals that on no occasion did we receive less than an inch of rain in a month and only three times did we have less than two inches. Similarly, only one month, and oddly enough, May, had over ten inches. This fairly even distribution allowed us to get through the year with less rain than normal, yet observe favorable conditions for pasture and crop production. This presents a good reminder that it isn’t always the amount of rain obtained, but how frequently we receive it.

So what will 2010 hold? Well weather tends to run in patterns, and total rainfall the past several years has been pretty good, so let’s hope the pattern continues. If we could experience conditions much like we had in 2009, I think most producers would cast their vote in favor of this, for in retrospect, a wet May and light rains in the wet period made for a pretty good growing season.

By David HolmesMarion County Extension Director

LOOKING BACK-2009 Was a Good Year for Rain

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A running joke “When you see Jerry coming you better hold on to your wallet.” That’s only because he is usually on a mission to raise money for the youth involved in the Southeastern Youth Fair. The prize could be a collection for a cake auction, raffle for a John-Deere gator and front row seats to a concert. Jerry has been a force to be reckoned with when it comes to raising money. The majority of the time he out raises all those involved.

Jerry Arthur, born in Hudson, New York, moved to Ocala with his family when he was 10 years old. His father managed three chicken houses for the Sunnybrook Poultry farms. Jerry worked alongside his father and brother in the business. He loaded cages full of chickens, stacked them on to trucks and then drove the cargo to Miami. The cargo would be placed onto planes to be sent to the Bahamas and Cuba. Jerry comments, “Some of those planes were patched so many times, I don’t know how they got off the ground. They tried to get me to fly with them. No way, I slept in the truck until they got back.” One truckload would fill two planes. Their precious cargo made the headlines in a 1961 Ocala Star Banner paper.

Jerry’s ties to the Southeastern Youth Fair go back to when he and his brother would spend hours candling eggs. They competed with each other to come with the best dozen to enter into the fair. In his youth, it was called the Southeastern Fat Stock Show. His hard work paid off, he won Grand Champion Dozen and Sunbank purchased the dozen for twenty dollars. Jerry also exhibited two steers for the fat stock show. Back then the arena only held a small amount of people and steers sold for 30 cents a pound. “A lot has changed since then. The show and the cattle have gotten bigger.”

While attending Ocala High School, under the direction of his FFA advisor Marion Roche, their poultry team won the county contest and then won the state FFA competition. The team went to Kansas City Missouri to represent Florida at the National FFA Competition. “We got out there and they had chickens we had not seen before. Needless to say we did not do well.” A picture of his team being coached by Mr. Roche is one of his fondest memories.

Jerry continued to work for his father at Sunnybrook farm and drove trucks for Seiler Produce. In 1964, Jerry started working with C.O. Hall spreader service. Six months later Jerry was drafted into the Army. He proudly served our country in Vietnam in artillery,


By: danette Philpot

Behind the Scenes with

Jerry Arthur


returning home a decorated soldier. Upon his return home, he continued his work with C. O. Hall.

Jerry soon met the love of his life, Con-nie. The couple married after a whirlwind two month courtship. They raised two chil-dren, Jerry Jr. and Trisha. Jerry and Connie are now enjoying their grand children who are preparing two hogs for this year’s Southeast-ern Youth Fair show.

Jerry started his own spreader service in 1971. His spreader and sprayer services have played an essential part in many farms success. Jerry is a chemist, a master of phys-ics and a plant pathologist. The amount of knowledge it takes to understand chemistry, physics and plant pathology cannot be taught in any textbook or degree program. Jerry’s knowledge comes first hand from 45 years of being in the business. “Jerry is always read-ing and studying new technologies in agricul-ture,” said Connie. The humble beginnings of one beat up truck launched other business-es, Arthur Ag Products, Jerry Arthur Truck Center, Trailer storage, repossession service and a small game bird preserve. Each busi-ness is plum full of stories that he needs to write a book on. Jerry’s workaholic drive is what built all these business ventures. Connie chimes in, “He was always on the go, think-ing of something new.” Jerry chuckles, “I now just work for food.” Jerry has driven in almost every square acre of pasture, watermelon and peanut fields that lie in Marion County. He knows more about the soils of the different sectors than most soil scientist do.

The Southeastern Youth Fair will hon-or Jerry by dedicating this year’s event to him. He has served the North Marion FFA alumni, the SEYF Alumni and founded the friends of North Marion. Jerry has spent many hours and cell phone minutes co-ordinating efforts/partners to purchase exhibitors projects. “Everybody has something to do, I figured that I could do it. Especially, when the kids are get-ting the benefits.” Many exhibitors have reaped the rewards of his hard work. In 2003, an idea to raise schol-arship money by hosting a country music concert was in the works. The challenge: to raise $25,000 to bring a major singer to the Southeastern pavilion. Jerry went to work again, making contacts, raising the money in just ten days. Neil Mc Coy came and kicked off the Southeastern Youth Fair with a concert. Six-teen scholarships were given that year, a crowning achievement.

The Southeastern Youth Fair and Marion County have been blessed with the behind the scenes work of this man. It is a great parallel to his business, you can see fields of green where Jerry Arthur has been.


Sugar Belle, a bold mandarin orange hybrid that ripens in time for the winter holiday market, will be the first University of Florida-created citrus variety intended for commercial production.

The mandarin hybrid, a mix of the sweet Clementine and the colorful, bell-shaped Minneola, has a rich taste and strong aroma, said UF Institute of Food and Agricultural Sciences plant breeder Fred Gmitter.

The new sweet-tart fruit may be best de-scribed as a mandarin with a tangy punch.

“Many old-timers in citrus have said this is the best-tasting citrus they’ve ever had,” Gmitter said.

The fruit, which has a patent pending and is also known as LB8-9, has been in the works since 1985.

Mark McLellan, IFAS’ dean for re-search, said he believes the time that went into breeding this variety will be worthwhile. “Sugar Belle is positioned in a unique market window, and its flavor characteristics are expected to make this vari-ety a consumer favorite,” he said. “We’re very excited to offer it on behalf of the university.”

Recently, Florida Foundation Seed Producers Inc., a direct sup-port organization of UF, awarded an exclusive U.S. license to the New Varieties Development and Management Corporation.

Funded by the Florida Citrus Commission, the not-for-profit corporation was set up in 2005 to help assure Florida growers access to new patented citrus varieties, manage new varieties and direct re-sources to citrus breeding research.

The corporation was granted the exclusive license for the fruit through the university’s Invitation to Negotiate process, designed to benefit everyone from IFAS to citrus growers.

“It’s becoming more common for grower-backed organizations to help monitor the markets for growers and ensure that everyone has a chance to be successful,” said John Beuttenmuller, the intellectual property and licensing director for Florida Foundation Seed Produc-ers, which led the ITN process.

In that process, a company is selected to deliver new cultivars to the public. In return, the company pays royalties back to the Florida Foundation Seed Producers and the Florida Agricultural Experiment Station, to be reinvested in breeding and development programs.

Sugar Belle is a unique variety, said the corporation’s executive director, Peter Chaires. He believes it will make a big splash in the $52 million specialty citrus market.

Chaires describes its flavor almost like one would describe a fine wine. “It has a flavor that takes it to the top of the show wherever it goes. It’s got a very, very deep flavor,” he said. “I don’t want to say it’s rich, but it’s a very deep, complex flavor.”

Despite strong ties to the citrus industry, UF has never before released a citrus cultivar developed solely by its scientists, likely be-cause citrus breeding is an excruciatingly slow endeavor. The average time for new citrus-from creation to its commercial release-can be up to 20 years.

And in this case, what became the UF’s inaugural citrus variety could just as easily have been plowed under.

Gmitter, who arrived at UF’s Citrus Research and Education Center in Lake Alfred as an assistant professor in 1985, was a young plant breeder desperate for citrus trees to work with. After locating

a small tract of trees left by a retired professor, Gmitter went for a look.

“I went out in early November of my first year. This one tree had beautiful, bright orange fruit. The best citrus I’d ever eaten in my life,” Gmitter said. Those trees were used to create his new cultivar.

UF officials hope Sugar Belle will be as lucky when it comes to reaching consumers-which could be as early as this year, in some markets.

The fruit matures early, so it should be a good fit for the December holiday market, Chaires said. It can be grown in a manner to produce low-seeded fruit. And with his orga-nization keeping tabs on how the fruit fares in groves and the economics of the citrus market, he believes the new fruit has the potential to be a big hit.

“Every time we’ve tested it with different groups, it’s been wildly popular,” he said.

UF releases first citrus cultivar;

packs a tasty punchBy Mickie Anderson

Sugar Belle

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Tim Carpenter of Verti-Gro, Inc. in Summerfield, FL doesn’t need to save his crops by using heat, not the normal way anyway. Tim does not use oil or gas for heating his outdoor crops or his greenhouse crops. He uses water from his well and the only energy required is the electricity to run his well.

Most home gardeners and small farmers don’t realize that well wa-ter, and even city water, contains heat. Any water above freezing contains heat. The warmer the water the more heat it contains. There is a fairly simple thermodynamic formula for extracting heat from water but Tim has made it simple and inexpensive. By using a formula (which is briefly that one pound (or about one pint) of water releases 1 BTU of heat for each degree drop in temperature) Tim can figure out the heat needed to heat his crops. The water temperature drops and releases heat when it evaporates in cold weather and the reverse is true when it is hot weather.

Florida well waters contain a lot of heat at 65 to 70 degrees and this heat can be extracted by misting the water on the ground through a series of nozzles that allows a portion of the heat to evaporate. During the process of evaporation the water mist absorbs cold and releases heat. You can experience this by just turning a hose on you during hot weather. It is the same principle and can be easily applied to small gardens for the home gardener for vegetable gardens and even fruit trees for just a few dollars.

The process used by Verti-Gro involves a special, low cost misting nozzle that puts out about seven or eight gallons of water per hour in a mist form. Inserting into plastic pipe or even a plastic garden hose about every four to six feet apart can raise the temperature in a greenhouse by as much as 25 degrees. However, Tim’s goal is to heat crops outdoors with the same principle on a larger scale. This requires the addition of a crop cover that is white, porous and lasting. This type of crop cover is available commercially and has been used at Verti-Gro for many years. This procedure uses far less water than “icing over” as is now used in Plant City for strawberries. With misting the plant does not ice over as the temperature never drops below freezing. The plant also stays much drier or dries out quicker when the covers are removed.

“We have been farming outdoors and doing research in southern Marion County for over 12 years and have never lost a crop, not even sensitive crops such as tomatoes and peppers,” says Mr. Carpenter. “It was 15 degrees Fahrenheit here Monday morning.” He is now working on a much finer mist that uses 80 percent less water to do the same heating job but extracting much more heat from the well water and thereby wast-ing less water as well. In order for this to work efficiently the high tower hydroponic vertical growing system should be used. This allows for up to 10 times as many plants to be heated with the same amount of water.

StrawberriesVerti-Gro

Strawberries


ByDanette Philpot

FARMER’S WifeConnie Arthur, a twin and one of 8 children, grew up in

Thomasville, Georgia. She moved to Ocala to live with her sis-ter. As the story goes, “My sister and I were tooling around town and stopped at the Chicken Ranch (an old restaurant in town). A young man pulled up with a fancy car and he said, ‘my name is Jerry Arthur would you like to ride in my new car?’” It was love at first sight. Jerry’s next question, “How long do we have to date before we get married?” Connie’s reply, “One Year!” Well two months later the couple tied the knot at the Oak Griner Baptist Church.

The first years of their marriage, Jerry was working for C. O. Hall. Jerry’s investment into his first spreader truck launched his business. Connie became the women behind the scenes. “I stayed at home and did what ever needed to be done. The calls would come in for service and I would write them down so Jerry could take care of the next day. No cell phones.” She chuckled. Being at home worked well for the couple. “When the children (lil Jerry and Trisha) started to come, I could care for them, answer the phones and take care of the scheduling of service. Jerry would sometimes come home long enough to eat dinner and then he would be off to work again. He is a true workaholic.”

Her stories of trying to find Jerry broke down in some cow pasture, or along a stretch of unfamiliar county road are color-ful and captivating. “There were no cell phones. So I would have to take the best directions I could and hope for the best. One time it took me over two hours to figure out where he was. He had a flat tire and I was bringing a new one. I was so flus-tered and soon as he seen me he just grinned. I am very fortunate that we are able to do things we love.”

Connie is a sweet simple country woman who loves her family and especially the grandchildren, Emma, Cory, Hailey and Zachary. Her days are now filled with the frequent visits from her youngest two grand kids, spending time with Jerry and host-ing Southern Living Parties.

Connie Arthur

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I feel certain that you have numerous questions concerning the plant life or plant death in your corner of the world.

But, because I know you’ve been busy scraping ice off your windshield, and making sure your animals and family are warm and cozy – I’ll just try to answer your un-spoken questions and give you some guidelines for ‘plant care’ after the extreme low temperatures we have had.

Q. I spent so much time and energy covering my plants. Why didn’t it protect them?

A. I don’t need to tell you, but the worst part of this cold spell is that it stayed so cold for so long. The ‘coverings’, that I wrote about last month can only entrap the existing heat and keep the cold out for a period of time. Light sources and heaters were beneficial if kept on long enough to re-heat the area.

Most of our landscape plants will go into dormancy with the onset of shorter days and cooler nights. And those occasional nighttime dips into the 30’s insure some cold weather protection. But some enthusiastic gardeners (like me) have a tendency to plant sub-tropical and tropical plants. These are the ones that have suffered the most and are very easy to spot.

Plants will give signs of their survivability. If the leaves of your citrus tree or woody shrubbery have fallen off-

--that’s a good sign! This indicates only the leaves on the trees were dam-aged and they’ll usually recover with little damage.

Brown leaves held onto the plant let you know that the leaves, twig and even trunk was frozen. A good example would be a potted ficus you forgot to bring inside. Fruit drop from citrus indicates that the fruit froze. Frozen fruit is dry, hollow or puffy. Most of the fruit will fall off, but be sure to remove the rest. Gather the rot-ting fruit and put in compost pile.

Splitting bark occurs when the water in the trunk of the tree or shrub froze, causing it to split. I have seen this happen on azaleas, viburnum and citrus. Survivability depends upon the severity of the split and the hardiness of the genus.

Q. I’m so confused. Some plants are damaged, some aren’t. What should I do?

A. Now that the temperatures have warmed up and we can go outside without whining about the cold, I’ve seen unsightly damage and some amazing Florida plants. This is an excellent time to evaluate your site. Pay attention to the cold pockets. Make note of the plant material that suffered very little damage.

My Philodendron selloums that were a 5’ lush green canopy, are heaps of wilted leaves lying on the ground. Plumbago, shrimp plants and hibiscus are sticks holding shriveled up leaves. But, because they have an established root system, they’ll most likely come back to life in the spring.

Evergreens, like junipers, arborvitae, viburnums, boxwoods, coonties, jasmine and ligustrums, look pretty good.

Knockout roses appear to have been hit especially hard. But this plant was developed up North and will withstand temps of Hardiness Zone 5. Do not prune them yet!!!

Some Aztec grass, agapanthus, daylilies and all gingers look like they have been hit with a flame-throw-er and are total mush. Have faith, they’ll come back!

To sum it all up, everyone’s landscape will have

reacted differently to the temps.

Q. Should I prune off all the dead stuff?

A. Now that’s the question!!! And you’ll get all kinds of opinions and answers.

First, pruning stimulates new growth. If the weather warms up to spring like temps, plants will begin to ‘put on’ new growth. New growth is most susceptible to cold damage if we have more frosty weather. Truth-fully, it’s your call.

Me? I going to wait until about the middle of March be-fore I prune anything. By then most plants will be ‘telling you’ where to prune them. For example, your hibiscus might have green buds sprouting on the stem or at the base of the plant. Prune to the new growth.

Commercial sights are different. In those situations, it’s all about aesthetics. Most maintenance companies have to prune to keep the site looking manicured.

Look at it this way, now you can tell your friends and relatives that you were in Florida when it snowed. “Yes, I remember the winter of 2010!”

with Suzanne Shuffitt

Gardening Questions & AnswersAfter the Cold

54 INTHEFIELD MAGAZINE FEBRUARY 2010 54 INTHEFIELD MAGAZINE AUGUST 2009

AgCalendarWhat’s going on InTheField?

To search or submit more ag events, visit the Florida Ag Calendar at

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2/4 - 15/10 – Florida State Fair, Tampa, FL• 2/5 – 6/10 – Ocala Tractor pull, Southeastern Livestock pavilion• 2/5/10 – Fresh From Florida Breakfast, Florida State Fairgrounds, Tampa, FL• 2/12 – 14/10 – The Florida Horse park winter II Horse Trials, Florida Horse park• 2/12 – 14/10 - Goethe Trailhead Ranch Trail Ride, Dunnellon, FL • 2/13 - 14/10 – MADTA AKC Agility Trials, Southeastern Livestock pavilion• 2/15/10 – Florida State Fair Champion of Champions Contest – Tampa, FL• 2/19 – 28/10 – Southeastern Youth Fair & High School Rodeo, Southeastern Livestock pavilion• 2/20/10 – Susan Graham white Dressage Clinic, Florida Horse park• 2/20/10 – 10th Annual Horses for Hospice Trail Ride• 2/20/10 – STRIDE Show, Florida Horse park• 2/25 – 28/10 – Sunshine State Combined Driving Event, Florida Horse park• 2/26 - 28/10 – Goethe Trailhead Ranch Trail Ride, Dunnellon, FL• 3/6/10 – Florida Horse Sale, Southeastern Livestock pavilion• 3/7/10 – 4H Horse Show, Southeastern Livestock pavilion• 3/13 – 14/10 – Master Gardener Spring Festival, Southeastern Livestock pavilion• 3/20 – 21/10 – Southern Regional paso Fino Show, Southeastern Livestock pavilion• 3/26 – 27/10 – Southeastern pro Rodeo, Southeastern Livestock pavilion•

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C L A S S I F I E D STOP QUALITY FARM SUPPLIES AND PRODUCTS from a well-known fam-ily owned & operated business. Featuring Manna Pro & Lucerne Farms products, along with many more. UNITED HAY SALES, 13101 West Hwy 326, Corner of 326 and Hwy 27. 352-351-8861. CONRAD TREE SERVICE. Tree evaluation--hazardous tree removal--tree trimming--lightening protection. FREE ESTIMATES. 24 Hour emergency service. 352-867-1123. ALLEN FARM & LAWN EQUIPMENT. Let us help you make sure all your small engine lawn and garden tools are ready for spring. Allen Farm & Lawn Equipment -- 352-840-0200. 5455 N. US Hwy 441, Ocala, FL 34475. 2006 DODGE DAKOTA CLUB CAB 4X4. 1 owner, only 29K miles, has a topper, used as a Tow behind. Only $15,800. Call 352-732-7577 and ask for Danny at Phillips Chrysler-Jeep. Cell 352-274-4959. PHOTOS OF SHOW HORSES in the arena or farm settings--wildlife photographs--fam-ily photographs. PROFESSIONAL PHO-TOGRAPHY OF FLORIDA. 352-694-3827 OR 941-730-8875. OCALA LIVESTOCK MARKET. Cattle Sale--Mondays 1 PM. Hog & Goat Sale--first Friday of every month. Call 352-732-4454 for more info. ATTENTION FARM OWNERS: Make your property beautiful and let Buchalla Small Engine help--commercial zero turn mowers--financing available. We bring the equipment to you. BUCHALLA SMALL EN-GINE--352-347-2112. www.buchallase.com. HAYLAGE & HAY. Haylage is highest feeding value for cattle. Specially wrapped to maintain high moisture content, dust free denser bales. See our ad this issue or call 352-615-3448. AGRICON EQUIPMENT COMPANY. Nice, used Massey Ferguson 40 HP 4 WD with loader and canopy. $12,500. Call Josh today at Agricon Equipment Com-pany--352-425-0344. 2006 FORD F-150 SUPER CREW 4x4, Lariet leather. Loaded. Burgundy & Gold. $21,500. Ask for Danny at Phillips Chrysler-Jeep 352-274-4959. Cell 352-274-4959. SALAMONE AUTOMOTIVE SERVICE. Your One Stop Shop. Locally owned. 1723 NE 23rd Terrace, Ocala, FL--352-732-9200 or 622-6227. BRYANT’S PUMP SERVICE: “We fix bad water”. 24 Hour Service. Locally owned.

Call: 352-629-3769 or 866-349-8426. FRESH FUDGE. Made each day. Give your VALENTINE a real treat. Stop in at Shenan-doah Valley Girl located at: 2695 NW 10th St. (at 27th Ave.), Ocala. 352-291-1441. 2006 DODGE RAM 3500 Sport Dually. 2 WD, Quad cab, Leather, super clean with matching topper. Only $25,500. Call 352-732-7577. or call Cell 352-274-4959, ask for Danny. LILLI’S FLOWERS & GIFTS is a great place to shop for your VALENTINE. See our ad in this issue and visit us at 24 NE 12th Terrace, Ocala (just behind Checkers). 352-732--0500. JAN-FEB Spring Tune-up Special on Lawn Tractors and ZTurn Mowers. Oil change in-cluding: fuel filters, air filters, fittings greased PLUS up to 3 blades sharpened --$119.95 plus tax. ALLEN FARM & LAWN EQUIP-MENT--Call 352-840-0200 or stop in and see us at 5455 N. US Hwy 441, Ocala, FL 34475. PINEYWOODS AUTOMOTIVE. Convi-ently located NW on Hwy. 27 near 60th Ave. (Airport Road) and I-75--5800 N. Hwy 27. FULL SERVICE. Family owned. 352-629-6727. GOOD APPLE CONSIGNMENT. Think about us for all your horse and horsey friends for Valentines. 255 SW 60th Ave., Ocala. 352-572-2702. INSTALLATION OF WATER TREAT-MENT SYSTEMS. Smokey’s Pump Service & Well Drilling, Inc. 352-732-5570. MULCHES--BULK STONES--GARDEN SOILS--NURSERY ITEMS. Check us out and be ready for spring! THE MULCH AND STONE EMPORIUM, INC., 7699 SW Hwy 2000, Ocala, 352-402-0002. Suga-Lik Fully Fortified Supplements for beef cattle, which offer at least 100% of all the essential nutrients your beef cows require. For orders and pricing, contact Tony Yeomans at 352-266-0534. FULL LINE OF CONSTRUCTION SERVICES & Metal buildings. ROWE & NEWBERRY, INC., General Contractors --352-854-5915. VALENTINE GIFT HARD TO FIND? Hy-droponic Vertical Growing Systems--Verti-Gro, Inc. 1500 US Hwy. 441, Summerfield. Call 800-955-6757. NICE, USED 2001 BOBCAT S175, low hours and new rubber. Call Josh @ AGRICON EQUIPMENT COMPANY--352-425-0344.

2006 FORD F-250 Super crew 4x4. Lariat. Power stroke, leather, loaded, low miles. $28,900. Call Phillips Chrysler-Jeep and ask for Danny - 352-732-7577. Cell 352-274-4959. BUSINESS GIFT: If you need a little some-thing for that special someone, try fresh fudge from SHENANDOAH VALLEY GIRL. Conveniently located at: 2695 NW 10th Street (at 27th Ave.), Ocala. 352-291-1441.

ANTIQUES FOR SALE – Perfect for Rus-tic Décor or Tackroom, Amish wooden pitchfork -$70, Pair of Oil Carriage Lamps (copper & tin) $150, Carriage lamp, oil brass, beveled glass $250, Beaver hat (Abe Lincoln style) circa 185-1900’s $70, Cast Iron Pot, 3 legged, wooden handled 8’ high, 32” around $50, Leather Granny-style lace up shoes, small – great for decoration as well. Prices Negotiable. Call Patty 352-484-0895

FOR SALE OR LEASE OPTION TO BUY – Fully operational 14 acre land-scape nursery. 30’ x 60’ CB office, shade structure. Propagation House, 11,000 S/F. 60’ x 40’ steel storage building and 60’ x 40’ potting poll barn w/concrete floor. Chemical building 1’ x 10’. Full bed mat-ting and overhead irrigation. Total 14 acres irrigated freeze protection. Some inventory. Call Larry 863-858-9793

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FOR SALE2008 32’ Cimmeron Aluminum Goose-neck Trailer, (2) 7,000 # axles. (Horse Trailer used for delivering plants) 26,000 miles. Like brand new. $12,000 OBO Call Larry 863-858-9793

56 INTHEFIELD MAGAZINE FEBRUARY 2010352.629.3723

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