Podcast: Your Ag Network

There is no better time of year to share about life on the ranch than spring! We just had a warm, spring shower pass through and I think I saw my chives grow 6 inches before my eyes and I’m just sure that is the sound of brome grass I hear growing out in the pastures.

If spring was a color it would be green and there is no doubt that right now spring greens are popping up in gardens across America. As the days warm up and we all turn to being more active and outside, it is natural that we all pivot from those fall and winter comfort foods to lighter eating fair.

As I look around our communities, they are abuzz with spring activities. And while I am a master homebody, ranch hermit, having kids active in these activities forces me to step up.

Like many this wind has me sort of beaten and battered. Personally, I am having a hard time finding the will to work in my garden.

To be honest, I have to admit, it has been a rough few weeks for many farmers and ranchers across the Midwest.

This time of year we are all looking for those classic spring flavors and sides. Asparagus has got to be one of those iconic veggies that I think of this time of year. Long stalks of tender greens grilled on the side of a juice steak. Leftovers thrown into pasta dishes or with other roasted veggies. And who doesn’t like pickled asparagus as a change of pace?