During snowy South Dakota winters, sometimes it just feels good to snuggle in at home with our favorite comfort foods. When blogger and designer Oksana Silchuk needs to take time for herself, she recharges by spending time in the kitchen. Cooking comforting meals, like this Potato Chicken Noodle Soup, takes her back to her Ukrainian roots and fuels cozy days at home with her husband and two toddlers.

Shopping for the ingredients for her Potato Chicken Noodle Soup reminds her of the impact farmers have on her family.  

“My appreciation for farmers runs so deep,” Oksana said. “Every time I am at the grocery store, I am reminded that the produce and meat I purchase is there because of their labor and care. It’s humbling.”  

That’s one of the reasons why she’s a fan of Hungry for Truth. It’s an opportunity to get to know the farm families behind the food she enjoys. Though she grew up in town, she understands the work that goes into growing crops and raising animals. Her family even raised a few chickens in their backyard.

“I recall feeding them, chasing them, taking care of them and, ultimately, my mom making us delicious meals with them,” said Oksana.

Oksana is thankful that Hungry for Truth gives her the chance to teach her children about how South Dakota farmers care for their animals, crops and the environment. Oksana’s kids even get a chance to learn about how crops like soybeans are used for so many different things like animal feed, cooking oil and even the crayons they color with. Not bad for two Sioux Falls city kids.

Who knows? Her children might get the chance to call themselves farm kids one day.

“I’ve always lived in the city but am a total farm girl at heart,” she said. “I dream of one day owning some livestock and living on a farm.”

Wherever the Silchuk family winds up, they’re sure to have many more cozy days gathered around the table, sharing soup and each other’s company.

“This is the one meal my babes can’t get enough of. They can easily gobble up a few bowls and ask for more,” Oksana said. “Hope you enjoy this recipe as much as we do.” 

Snuggle up to Oksana’s soup recipe below. Looking for more comfort food? Try this Crockpot Turkey and Edamame Chili recipe to warm your winter days.

Print Recipe

Potato Chicken Noodle Soup

Servings

Bowls

Ingredients

• 3-1/2 quarts Water
• 1 medium Onion finely chopped
• 5 tablespoons chicken flavored "Better Than Bullion"
• 2 tablespoons Butter
• 2-3 medium carrots grated
• 3-4 chicken tenders (fresh or thawed) cut into 1/2 inch pieces
• 1 cup elbow macaroni noodles
• 2-3 Potatoes peeled and sliced
• 3 tablespoons dill fresh or frozen
• salt and pepper to taste

Servings Bowls Ingredients 3-1/2 quarts Water 1 medium Onion finely chopped 5 tablespoons chicken flavored "Better Than Bullion" 2 tablespoons Butter 2-3 medium carrots grated 3-4 chicken tenders (fresh or thawed) cut into 1/2 inch pieces 1 cup elbow macaroni noodles 2-3 Potatoes peeled and sliced 3 tablespoons dill fresh or frozen salt and pepper to taste

Instructions

1. Add water to large pot. While water is cold, add in onion and bullion. Bring to a gentle boil.

   
2. In a skillet, melt butter and sauté carrots until they are soft and golden.
3. Combine sautéed carrots with bullion and onion mixture. Use a few spoonfuls of broth to rinse the butter into the soup.

   
4. While water is gently boiling, add chicken, noodles and potatoes. Cook until soft, about 15 minutes. Add fresh or frozen dill and salt and pepper to taste.

   

Harvest is when farmers and gardeners alike enjoy the results of their labor. We checked in with our dynamic gardening/farming duo Ken and Vonda Schulte from Geddes to find out how their crops and garden produce fared. They also talked about harvest plans and Vonda shared a tip on how to make preserving garden-fresh produce a snap.

Q: What was the growing season like on your farm?

Vonda: This year, things started off slow. After planting, it didn’t rain for a long time. The ground was hard and most of the seeds didn’t germinate. I had to replant. We had rain in August, so the weeds popped up. My garden looks like a jungle right now. Every year is different. It can be frustrating, but I try to learn from it and do something different next year. Mother Nature is always in control.

Ken: It was very hot and dry in June and July, which slowed corn pollination and kernel growth. When rains came in August, it helped our soybean plants form and fill pods, so they look good now. Overall crop growth is behind so we’ll start harvest a little later than usual.

Q: What types of pests did you experience and how did you manage them?

Vonda: Squash beetles. They’re nasty. They burrow into the plant, kill it and move to the next variety. I don’t like to use pesticides unless necessary, so next year I’ll plant my squash in a raised bed with different soil. That should keep them from coming back.

Ken: Kochia (weed) was a big problem in our fields. We sprayed pesticides, but the dry weather means they didn’t work well. Grasshoppers were also an issue, but I just sprayed the border around the affected fields with some insecticide. My sprayer is equipped with technology that keeps me from overlapping pesticide applications. I only like to spray when necessary so the technology helps a lot.

Q: When do you harvest crops and how long will it take? Does anyone help you?

Vonda: I plant and harvest fruits and vegetables all the time. Lettuce, radishes and spinach like cool temperatures and only take six weeks to grow. I pick those in May, then plant a second round in September. Next up are potatoes, string beans and broccoli in the middle of the summer. Then it’s peppers, tomatoes and celery in early fall. Brussels sprouts and sweet potatoes are last. They like a freeze; it makes them sugary. Onions, herbs, beets and carrots can be harvested throughout the season.

I harvest everything myself, but our daughters and grandchildren love to pick and eat foods right out of the garden, so I guess they help too.

Ken: My brother-in-law and neighbor help me. Typically, harvest begins during the first week in October. If the weather cooperates and we don’t have to repair any equipment, we finish in 30 days.  

Q: How do you prep your garden and fields for winter?

Vonda: I clean it up by pulling all the plants out. Then I amend or improve the soil and cover with peat moss and leaves. In the spring, it’s ready for me to dig in. I don’t till up the soil; tilling just makes weeds.

Ken: After combining, we apply herbicides to control weeds. We don’t till our soil, which helps manage erosion and protect it during the winter. Then we clean up the equipment, park it in storage and go hunting. That’s our incentive for being safe and efficient in the field.

Q: Do you have any tips for preserving all that fresh produce?

Vonda: Keeping it simple is the key. People make canning a big deal and try to pack too much into a day or weekend. I keep a small tote of canning supplies ready to go in the kitchen and just pull it out throughout the summer when I have time. You’ll be surprised how quickly a little bit adds up.

Canning Tote Supplies

• Jars, cleaned in dishwasher
• Canning lids
• Canning funnel
• Magnetic lid lifter
• Jar lifter
• Tote

Ready to try your hand at canning? Here’s how to make Vonda’s raspberry jam.

You may be surprised to know that the farmers you see on Hungry for Truth billboards along South Dakota roads aren’t models. They’re real local farmers. Some have farmed their whole lives and others recently discovered a love of the land. All of them are committed to growing safe and healthy food for your family.

We thought we’d take you behind the scenes to learn more about the farms behind those friendly faces and why they’re involved with Hungry for Truth.

Morgan and Jason Kontz

Though she was not a farmer, Morgan met Jason online through farmersonly.com when she was a student at Purdue University in Indiana and he was farming in Colman, South Dakota. After getting to know each other through phone calls and online chats, they finally met in the summer of 2008. Morgan had car trouble on the drive out so she arrived later than expected. Within minutes of meeting Jason for the first time, she also met most of his family at a reunion.

That might’ve scared off some women, but not Morgan. She loved his family and the wide-open spaces for adventure on his farm. Soon, she transferred to South Dakota State University and one year after that first in-person date, they married. Today, they have two children who all work together to grow food on the farm.

“Until I moved to the farm, I had no idea just how much effort goes into making sure the food we grow and the practices we use on the farm are safe,” said Morgan who also blogs about her experiences. “Being involved in Hungry for Truth gives me the opportunity to talk with other moms about how we make safety a top priority for our kids and theirs.”

John and Dane Horter

John and Dane Horter are a father/son duo who enjoy growing food for South Dakota families near Andover. Dane may be young, but he already knows and loves the ins and outs of farm life. He feeds cows and helps during calving. He rides along in the tractor during planting and in the combine during harvest. He’s even become a budding newscaster, giving crop reports from the field, sharing what he’s learned about the safety of GMO seeds, the latest farm technology and how to care for animals from his dad.

It may seem like a lot of responsibility, but that’s part of being the sixth generation to continue the family legacy. Learning from the past and improving practices for the future are important for feeding their friends and neighbors.

“Hungry for Truth is a way for me to share our farm story,” said John. “Farming today looks much different than when my grandpa farmed, and it’s going to change even more by the time Dane grows up. We want South Dakotans to know how food is grown and raised, and that we make choices every day to become more sustainable so all of our families have a bright future.”

Monica and Mike McCranie

Monica McCranie is another city gal who moved from Denver, Colorado to South Dakota to build a life on the farm with her husband Mike. For more than 30 years, they’ve worked side by side in Claremont to grow soybeans, corn and raise two sons. They are also well-traveled and love learning about agricultural practices in different parts of the world. All this experience translates into confidence in the grocery store when Monica selects foods to feed their family. Understanding labels is key.

“As a consumer and a mom, I understand how confusing it is to look at a label and understand what it does and doesn’t mean,” Monica said. “What is important to know is that, no matter what the label says, whether that food was grown conventionally or organically, whether it’s a GMO or not, it has the same nutritional value.”

Monica and Mike believe there’s a lot of great information to share about food labels and what they mean to help moms make the right choices for their families. Hungry for Truth is one way they can reach across the table and have those conversations.

Get to know more about the farmers who grow and raise your food by reading these stories. Or if you have a question for any of our farmers, let us know.

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If one thing is true about South Dakotans, we love making memories outside with our families. One of our favorite places to visit in the fall is the Country Apple Orchard in Harrisburg. Kevin Kroger, general manager, knows exactly what that’s like since he’s been working at the orchard with his own family for 12 years.

“All of my eight children pitch in, even my youngest,” said Kevin. Kevin’s stepfather and grandmother are the primary owners, making it a true family affair.

“The first year was a little sticky, but every year it gets easier,” he said. “We learn more and get better. We know we are investing in success with 100 acres of prime South Dakota farmland.”

Running a farming business has been a trial-and-error process. Kevin’s family felt that firsthand when they began maintaining their trees. “We were hit with a hard frost right off the bat. It was hardly the optimal season to start with an orchard,” he chuckled. “We almost went without enough apples that season. Now we can’t grow enough of them!”

That’s great news for Americans everywhere, who eat an average of 55 pounds of apples annually. In addition to pruning their 4,500 trees, the Country Apple Orchard sprays their apples with linseed oil before they blossom to ensure a plentiful harvest of healthy apples for families to pick and enjoy.

“No one likes biting into an apple with insects in it,” Kevin said. “Like other farmers, we only spray pesticides when the apples need it.”

While the Kroger family doesn’t have a typical South Dakota farming background, Kevin did walk beans as a child. That means walking through soybean fields and picking weeds for Sioux Falls area farmers. It’s a chore many seasoned farmers remember, but is no longer needed on most farms thanks to technology.

“I was exposed to hard work in the older days of farming, and I didn’t think I wanted anything to do with it,” Kevin said. “Now, with technology, it’s so much easier and much more enjoyable.”

Today’s farmers use different types of technology, including GPS, drones and computer-generated soil maps to grow healthy food more efficiently. Over the past 30 years, soybean farmers grew 46 percent more soybeans using 35 percent less energy thanks to technology and more sustainable farm practices.

Being more efficient means farm families might have a little extra time to enjoy an afternoon at the Country Apple Orchard. Kevin and family pack weekdays with school field trips and weekends with festivals. Even Santa takes a break from his work at the North Pole to stop by and say hi before the busy holiday season.

“In today’s world, it can be really hard to slow things down,” he said. “Here, families go on wagon rides, pick apples and pumpkins, and enjoy delicious local foods. Slowing down to take in the outdoors makes family time more memorable.”

Cooking together is another way to create memorable moments. Try out one of these recipes with your family this fall.

Snow Day Activities and Grandma’s Peanut Butter Cookie Recipe

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Farmer Recipe: Banana Nut Bread

Whether it’s date night at the theater or a cozy family night on the couch, movies have a way of bringing us together. When it’s warm in South Dakota, it can be fun to take the movie magic outdoors and gather under the stars. Here are our tips for planning a night that’s sure to please family and friends.

Easy Essentials

A projector, audio speakers and computer are essential technology. A free projector might be tough to track down, but they are available at most rental companies and easy to purchase. Need a portable screen? No worries. Just hang a white sheet or painter’s drop cloth. You could also skip it and project onto the side of a building if it’s clean and light colored. Don’t forget extension cords.

Sunset Savvy

Pay attention to sunset and plan your festivities accordingly. You want to start the movie when it’s dark, so this could be 9 p.m. or 7:30 p.m., depending on the time of year. Starting later gives you time to host dinner and play yard games. Starting early may mean you can squeeze in two movies; family-friendly first for the kiddos and then one for the adults after they go to bed.

Comfy and Cozy

Keep your audience comfy by providing blankets and pillows for lounging or ask them to bring their own. Hang bistro lights to set the mood, segment food from the theater seating and make sure your guests can see where they’re going. Set out mosquito repellent spray and fire up citronella candles to protect your guests against bugs and other pests.

Snack Stylishly  

The best part of any movie night is the food. Snack stylishly by creating a buffet table out of pallets or cement blocks and plywood. Cover with a cute tablecloth and add a flower centerpiece for a touch of greenery.

When it comes to the menu, keep it simple. Finger foods like kabobs or meats and cheeses paired with crackers work well for flexible dining. A popcorn bar with butter and assorted toppings transforms the traditional snack into a bold, salty or tangy mix. If you’re in the mood for something sweet, a selection of classic movie candies or toasty s’mores are two of our favorites. In fact, we have the perfect recipe for campfire ice cream s’mores.

No matter what’s on the menu, South Dakota soybean farmers have you covered. Pigs, cows, chickens and turkeys love to eat protein-packed soybeans as part of a balanced diet. Healthy animals mean you’re serving up quality milk, eggs, cheese and meats for your guests.

Movie Magic

Select your movie based on your guest list. The classics or a comedy are always a great bet. Depending on who’s there, it might be “Grease,” “8 Seconds” or “The Goonies.” When it comes to kids, you can’t go wrong with anything Pixar or Disney. “Jurassic Park” or “Jaws” might be fun if you’re feeling adventurous, but watch out. Your backyard may never feel the same again.

Now that you have the basics for hosting an outdoor movie night, it’s time to get the invites out and start planning the menu. Here’s a recipe for Green Chicken Souvlaki Kabobs that’s sure to please. See our recipes for more ideas.

Print Recipe

Greek Chicken Souvlaki Kabobs

Course

Main Dish

Servings

Ingredients

The kabobs

• 4 large chicken breasts
• 1 Red Onion chopped into large pieces
• 10 ounces grape or cherry tomatoes
• kabob skewers

The marinade

• 3 lemons
• 1/3 cup Olive Oil
• 4 tbsp fresh dill
• 2 tbsp dried oregano
• fresh ground pepper to taste

Course Main Dish Servings Ingredients The kabobs 4 large chicken breasts 1 Red Onion chopped into large pieces 10 ounces grape or cherry tomatoes kabob skewers The marinade 3 lemons 1/3 cup Olive Oil 4 tbsp fresh dill 2 tbsp dried oregano fresh ground pepper to taste

Instructions

1. Cut lemons in half and squeeze juice into medium-sized container.
2. Mix in olive oil, fresh dill, oregano and pepper. Set aside.
3. Cube chicken breasts into large chunks for kabobs.
4. Marinate chicken in lemon and olive oil mixture overnight or for 6-8 hours prior to serving.
5. If using wooden kabob sticks, soak in water for about one hour prior to assembling kabobs.
6. Assemble kabobs alternating between chicken, onion and tomatoes.
7. Grill on medium heat until internal temperature of chicken reaches 165 degrees F.
8. Flip kabobs halfway through grilling. Roughly 4-6 minutes per side. Enjoy!