A person cannot
work around the clock without proper nutrition.
That’s where I come in! “Meals to the fields” is what I like to call
it. I joked with Brad that I was going
to start a small business catering to farmers in the area, ha-ha! I’ve mentioned before how much I enjoy baking
and cooking, and having a bunch of hungry, hardworking farmers gives me a great
opportunity to share my love of food!
Between my mother
in- law and me, our guys get pretty nice meals out in the fields. Not just sandwiches, we have full course,
meat and potato style meals out of the back of our cars. A home cooked meal is a small comfort of home
that they can enjoy while sitting for what sometimes seems like endless hours
in a tractor or combine.
The first year I
tried to do this for everyone it didn’t go so hot. I have come a long way in both my cooking
ability and my organization since then!
My debut year of “meals to the fields” I tried to make healthy meals. That was my first mistake. I realized you cannot feed a spinach salad
topped with chicken to guys working around the clock. It isn’t something they really enjoy anyway
and sticks with them for about 30 minutes.
They need hearty, rib sticking meals!
The next mistake I
made that first year was sending food out in containers with utensils that I
wanted back. I am positive that after
that first harvest I had only 2-3 spoons left in my drawer. Stuff just gets lost, and their priority
isn’t getting things like that back home.
The first priority is getting the job in the field done safely and
efficiently!
And the last
mistake I made was packaging food in inadequate containers. Food presentation isn’t my strong suit
anyway, but by the time the food bounced around in my car for 15 minutes
getting to the field I was surprised they would even eat it! I mean, the applesauce was always running
into the other components of the dish, and the main course had slid off the
plastic wrap covered plate onto my car seat.
It was bad!
It is an
understatement to say there was a serious learning curve that year! But now, I have it down! It isn’t that hard for
me now, and I encourage other farm wives to give it a try if you haven’t
already. Your farmers will really
appreciate it J
This is how I do
it:
 |
My car organized with dinners, water, and utensils. |
·
Plan
the menu a week in advance; including side dishes and desserts. Make a grocery list simultaneously while
making the menu.
·
Stay a
step ahead if possible. If I can brown
burger for a casserole, throw things in the crockpot, assemble the lasagna etc.
the night before, I do! Then I only have
the baking step the next day. It makes life
a lot smoother!
·
Make
the side dishes or desserts the night before if possible. Cookies, cakes, dessert bars…almost any
dessert I take to the field tastes just as good if baked the night before as it
does baked same day.
·
Lay
out all ingredients (that don’t need the freezer or refrigerator) out next to
my stove the night before, along with the recipe. Then I know what I am doing the next day.
·
Keep a
picnic basket stocked with plastic utensils, napkins, and bottled water in the
back of my car at all times. One less
thing I need to pack each evening!
·
Take
advantage of the local food surplus store to purchase Styrofoam divided “to-
go” containers, small plastic containers, and Styrofoam soup bowls with
lids. These disposable containers are
very inexpensive and are extremely handy to serve and transport meals. And the Styrofoam keeps the warm food at an
appropriate temperature. But, the best
part about these containers is….I don’t need them back! I am not missing ½ of my kitchen when field
time is finished, ha-ha!
·
Make
an assembly line. While finishing up
cooking for the evening, I lay out the quantity of Styrofoam containers I need
that evening across my counter. As soon
as the food is ready it is easily loaded in containers.
 |
Claire patiently waiting for Brad to come to the front of the field
....and eating some of his dinner while waiting, ha-ha! |
·
Finally,
I plan out my stops. Many times we have
equipment running in a few different fields in one evening. I make sure my last stop is at the field that
Brad is working in so Claire and I can do what we do best; ride and talk with
Daddy in the tractor or combine J
Yes, it is a lot
of work! But, I feel like it is my
contribution to helping everyone in the fields.
And, I always feel better during busy field time if I am very busy at
home. If I sit around trying to relax,
the season drags on for me.
For any farm
ladies wanting to give this process a whirl, I have several recipes that travel
really well to the fields! Really anyone
could try this; it would work great for camping, game days, picnics, etc. It’s quite a trial and error process to find
what dishes travel well and which ones don’t.
Just send me a message of what
sort of food you are looking for and I will gladly share any recipe I have that
worked well and tasted great J