Fall is here and that means the leaves are changing, the days are getting shorter, and harvest season is upon us. You see tractors driving down the road more frequently than ever which means that we all must be more vigilant while driving.
It’s important to remember to be patient. Most farm equipment traveling down the road is moving at speeds between 15 and 25 miles per hour. A Slow-Moving Vehicle emblem (also known as an SMV sign) on tractors and farm equipment is a warning to slow down. For example, if you’re traveling at 55 mph and come up to a piece of farm equipment moving at 15 mph, keep in mind that it only takes 5 seconds to close a gap the length of a football field. These signs can easily be spotted because it is an orange triangle with reflective tape on all three sides.
It’s important to think from the farmer’s perspective. It’s usually necessary to drive farm equipment down the road to move between fields and farms. Farm equipment is legally allowed to use the road just as you are in a vehicle. It’s important to remember that the operator of the equipment can’t always see you behind them, however, once they know you’re there they’ll usually pull over to let you pass, if it’s safe to do so. If you pass, please do so cautiously; a little extra patience and caution can go a long way.
Many dairy farmers are on the road this harvest season harvesting crops to feed their cows. It takes a lot of work to harvest a quality crop, especially considering the weather challenges that farmers constantly face. If we all have a little extra patience, it will make the harvest season that much safer for everyone.
It’s critical that a dairy farmer has quality feed for their cows. Cows who receive nutritious and quality feed produce high quality milk. Nutritionists work with dairy farmers to design a nutritious and wholesome feed plan for their cows. Much of this feed is harvested locally, such as corn, soybeans and hay.
So drive safe and share the road this harvest season.
Here is another healthy dish to add more dairy to your diet that you’re sure to love.
- 1 (9-inch) refrigerated pie crust
- 2 tablespoons olive oil
- ¼ cup diced onion
- 6 large eggs
- ¾ cup half & half
- ¼ teaspoon lemon juice
- 10 leaves basil, chopped
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 2 tomatoes, diced
- 1 (12-ounce package) fresh mozzarella cheese
Heat oven to 350 degrees and bake empty pie shell in pie pan for about 10 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender. Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Whisk eggs, half & half, lemon juice, basil, salt, black pepper, and onion in a large bowl. Pour mixture over cheese and tomatoes. Bake in preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.
Recipe courtesy of Liz Sitko