Illinois
Farm Bureau
速
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The Great Pumpkin State Illinois leads the nation in production of both ornamental and processing pumpkins
Featuring the best of Illinois for our rural, urban and suburban partners
FALL 2013
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We’re All About Farms, Families and Food Starting with this edition of Partners magazine, you’ll see three simple words accompanying our Illinois Farm Bureau (IFB) logo – Farm. Family. Food. Simple, yet very important because IFB and your county Farm Bureau look to express the importance of Illinois farmers and consumers working together to ensure a successful Illinois farm and food sector for generations to come. Farmers and consumers share a concern for the environment, food safety and a desire for sustainable food production. Illinois farmers want to provide information to you, listen to your concerns and build a stronger relationship based on trust. I believe Farm Bureau can serve as a catalyst to strengthen the bond between farmers and consumers. Our members come from all walks of life, yet we’re rooted in common values such as family, goodwill and honesty. Farm Bureaus of Illinois ignite local and state initiatives – some that have been duplicated across our nation – that promote wholesome food, youth education, rural development, a healthier planet and charitable giving. We’re a grassroots membership organization made up of people who support farmers, families and food in Illinois. I’m pleased you are one of us … a member of the Illinois Farm Bureau. Philip Nelson, president Illinois Farm Bureau Seneca, Ill. farmer
1. Celebrate the season at Oktoberfest in Galena page 31 2. Find farm fresh fun in McHenry County page 14 3. Sample fine wines at the Festival of the Vine in Geneva page 30 4. Take your pick of apples at Tanners Orchard in Speer page 7 5. Learn how many Illinois pumpkins grow in Morton page 8 6. Rev your engines for the Route 66 Mother Road Festival & Car Show in Springfield page 30 7. Meet a farm family in White Hall page 18 8. Watch balloons take to the sky at the Touchstone Energy Balloon Fest page 31 9. Eat for a cause at the Belleville Chili Cook-Off page 30
From Our Readers Editor’s note: Congratulations to the winners of the Dell Rhea’s Chicken Basket gift certificates giveaway: Toni M. of Hebron, Dennis M. of Yorkville, Judy S. of Morris and Michael P. of O’Fallon. We received a lot of feedback for our recent story about the restaurant [“Fried & True,” Summer 2013]. Here are a few of the responses: I came here 50 years ago with my wife and am still coming today. Jim M.
Thank you for writing about a Chicago suburb place. Karen King
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I love Dell Rhea’s Chicken Basket. Their fried chicken is the best I’ve ever had. Love to share with my friends. Karen Rusch
We always stop here for dinner/ lunch when we go to Brookfield Zoo with family. We always have requests from whoever was not able to go to bring carryout home so they can enjoy too. Great food and great service! Maria Perry
write to us Email us at ilfbpartners@jnlcom.com. We welcome any feedback, story ideas, gardening questions or suggestions for our events section. Illinois Farm Bureau
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8 The Great Pumpkin State Illinois leads the nation in production of both ornamental and processing pumpkins
12 A is for Agriculture Illinois Farm Bureau program makes learning core subjects fun
Every Issue
14 McHenry County Memories Discover big agritourism adventures and small town fun
5 prairie state perspective Technology advances from horses to hands-free
20 Soy & Sustainability
6 Almanac
Soybeans help pave the way in the evolving world of biotechnology
Find farm facts on field corn
17 country wisdom Give your children a financial education
18 Watch Us Grow Schutz Farms supports six households
24 recipes Warm up to winter squash with casserole, soup and pie
28 Gardening Plant sensational black-eyed Susans
30 EVENTS Fall festivals during September, October and November
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On the cover Photo by Jeff Adkins John Ackerman grows more than 160 different varieties of pumpkins at Ackerman Farms in Morton, Ill., which is known as the Pumpkin Capital of the World.
more online A soybean plant grows in the National Soybean Research Laboratory at the University of Illinois.
Fall 2013
Watch videos, read stories and browse photos at ilfbpartners.com. ilfbpartners.com
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Volume 5, No. 4
Illinois
ilfbpartners.com
Farm Bureau
®
An official member publication of the Illinois Farm Bureau
Visit our website for videos, stories, recipes and much more
Farm
Food
Finds
Resources Publisher Michael L. Orso Editor Chris Anderson Associate Editor Martin Ross Production Manager Bob Standard Photographic Services Director Ken Kashian President Philip Nelson Vice President Rich Guebert Jr. Executive Director of Operations, News & Communications Chris Magnuson
Content Director Jessy Yancey Content Coordinator Rachel Bertone Proofreading Manager Raven Petty Contributing Writers Joe Buhrmann, Charlyn Fargo, Jessica Mozo, Jan Phipps, Martin Ross, Kay Shipman, Joanie Stiers Creative Services Director Christina Carden Lead Designer Stacey Allis
Amazing Apples
Creative Services Team Becca Ary, Laura Gallagher, Alison Hunter, Kacey Passmore, Kris Sexton, Jake Shores, Matt West
Find Apple Gingerbread, BBQ Chicken Apple Pizza and other apple recipes online at ilfbpartners.com/apples.
Photography Director Jeffrey S. Otto Photography Team Jeff Adkins, Michael Conti, Brian McCord, Wendy Jo O’Barr, Frank Ordonez, Michael Tedesco Videography Team Mike Chow, Mark Forester Web Creative Director Allison Davis Web Team David Day, Yamel Hall, John Hood, Erica Lampley, Nels Noseworthy, Jill Ridenour, Richard Stevens I.T. Director Daniel Cantrell
Connect With Us
Ad Production Manager Katie Middendorf Senior Graphic Designer Vikki Williams
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Ad Production Krystin Lemmon, Patricia Moisan Controller Chris Dudley Accounting Diana Iafrate, Maria McFarland, Lisa Owens Distribution Director Gary Smith County Program Coordinator Kristy Giles
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Audience Development Director Deanna Nelson Sales Support Manager Sara Quint Chairman Greg Thurman President/Publisher Bob Schwartzman Executive Vice President Ray Langen Sr. V.P./Operations Casey Hester Sr. V.P./Agribusiness Publishing Kim Holmberg Sr. V.P./Agribusiness Sales Rhonda Graham
grow, cook, eat, learn
recipes, tips and food for thought
Illinois Farm Bureau Partners is produced for the Illinois Farm Bureau by Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (615) 771-5557. All rights reserved. No portion of this magazine may be reproduced in whole or in part without written consent. Illinois Farm Bureau Partners (USPS No. 255-380) is issued quarterly by the Illinois Agricultural Association, 1701 Towanda Ave., P.O. Box 2901, Bloomington, IL 61702. Periodicals postage paid at Bloomington, IL 61702 and additional mailing offices. The individual membership fee of the Illinois Agricultural Association includes payment of $3 for a subscription to Illinois Farm Bureau Partners. Farm. Family. Food.™ is used under license of the Minnesota Farm Bureau Federation. POSTMASTER: Send change of address notices on Form 3579 to Illinois Farm Bureau Partners, P.O. Box 2901, Bloomington, IL, 61702-2901. Member Member
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Browse quick and easy dinner ideas at farmflavor.com 4
Illinois Farm Bureau
Prairie state perspective about the author Joanie Stiers writes from Western Illinois, where farmers and farm businesses modernize their shops to accommodate today’s tractors and equipment.
From Horses to Hands-Free As technology advances, satellites guide tractors on many farms reduces farmer fatigue. My grandpa might find a smartphone as useful Farmers pay for access to signals more accurate than as a coaster. But he can make a tractor drive itself. the navigation systems in cars. The accuracy varies from At age 78, he tills fields with a 500-horsepower tractor a few inches to sub-inch, or a fraction of a highway stripe. without holding the wheel. His parents and grandparents That precision reduces would pinch themselves if overlap at tilling, planting, they were alive today to see spraying and harvest. This our family farm. When Ages span 50 years among the tractor saves money and conserves he was a youngster, his drivers on my family’s farm. Each resources, including fuel, grandpa used horses to plow, plant and cultivate. can vouch for guidance technology’s seed and herbicides. Hands-free driving also Progression from horses positive impact on the body and makes us less exhausted. to hands-free in a lifetime bottom line. Drivers can focus on the seems unreal, he says. implement and field Most farmers would give auto-guidance two thumbs up. And they literally could do operation without concern for driving straight. They can eat a carton of yogurt or fiddle with a cellphone. it from the cab of a working tractor or combine. Satellites Our family works longer hours and further into the help guide much of the in-field work on today’s Illinois night with its assistance. Older generations of farmers corn and soybean farms. We still steer on roadways and turns at field ends. But once in the field, a good signal takes may talk about the harvest moon. We opt for bright headlights and a satellite signal. over to maintain a straight, back-and-forth pace with little Like any technology, we love precision farming systems to no overlap. We rarely use location markers to plant or when they work. The piles of wires and computer displays foam markers to spray. Satellites mark our pattern. overwhelm most farmers, traditionally known as do-itMy husband estimates 65 percent of his dealership’s customers use some type of guidance technology. He calls yourselfers. During the busy fall and spring seasons, my husband fields phone calls from confused farmers – lots guidance systems the cornerstone of precision farming. of them. In fact, one day at the start of planting this year, By day, he works as a precision farming specialist serving he logged 66 calls just in the hours before lunch. a seven-county region in Illinois. Nights and weekends, Ages span 50 years among the tractor drivers on my he farms. He can attest that satellite guidance makes him family’s farm. Each can vouch for guidance technology’s and other farmers better at what they do. The system positive impact on the body and bottom line. Meanwhile, keeps him in line after dark. the farm’s youngest generation will grow up with autoYou could call auto-guidance agriculture’s energy guidance as the norm. drink. The technology increases farm efficiency and
Fall 2013
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Prairie State Produce Looking to buy local? Visit the Prairie Bounty of Illinois website to find farm-fresh foods in your neighborhood.
Photo by Cyndi Cook
The helpful site serves as a marketing directory for farmers of specialty crops such as fruits, vegetables and herbs. It provides contact information for producers that offer pick-your-own, roadside markets or wholesale, along with locations of farmers’ markets.
Tune in to “Town & Country Partners” Get your Partners fix between issues by tuning in to “Town & Country Partners” on your radio. The monthly segment, which launched in March, airs during the “RFD Today” radio talk show. It features discussion on the farms, foods and finds featured in the magazine.
With the growing popularity of buying local, the Illinois Specialty Growers Association created the website as a way to promote Illinoisgrown products and make it easier for consumers to find farmers.
Residents in 17 Illinois communities can listen to the show on their local RFD Radio Network affiliates. Visit ilfbpartners.com/radio for upcoming air dates, a list of affiliate stations and instructions for how to listen online.
Browse the website online at specialtygrowers.org/prairiebounty.html.
FARM FOCUS
Field Corn This crop accounts for about 99% of all corn grown in the U.S. Livestock and poultry farmers here and abroad use Field Corn for animal feed. Its many uses also include manufactured goods, ethanol production and food ingredients such as corn cereal, cornstarch, corn oil and corn syrup. Sweet corn is consumed as a vegetable and makes up less than 1% of U.S-grown corn.
Illinois ranks 2nd in the nation for field corn production. Iowa is No. 1. Field corn tops the list of Illinois’ agricultural commodities.
12.25 mIllion acres of field corn harvested in Illinois in 2012 In 2011, Illinois’ field corn production totaled 1.9 billion bushels, a yield of 157 bushels per acre. Due to the 2012 drought, last year’s bushel total dropped to 1.2 billion.
$9.3 billion corn production’s contribution to the state economy in 2012
Source: National Agricultural Statistics Service, nass.usda.gov
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Illinois Farm Bureau
almanac
Outstanding Orchard Freshly baked treats, an intricate corn maze, pumpkin picking and more than 17 varieties of apples await you at Tanners Orchard in Speer, about 30 miles north of Peoria. The family-owned farm celebrates its 65th year in 2013. The orchard includes more than 11,000 apple trees and 20 acres of pumpkins, along with other fruits and veggies. Find a tasty snack in the Apple Bin Bakery and Farm Market, or bring along the kids to the farm’s Back 40 Fun Acres, which features a miniature golf course and tetherball stations. This fun agritourism spot opens for a limited time in late summer, every day in September and October, and Monday through Saturday in November. For more details and specific hours, call (309) 493-5442 or visit tannersorchard.com.
Made in Illinois
Cork Creations Decorate your home with vineyard-inspired décor such as custom-made wreaths, wall hangings and trays from Gillespie-based Lotta Corks. Renee Katich, a regular visitor to Central Illinois wineries, began the business after retiring from her career in banking. “I love wine, of course, and just last fall started to collect the used corks from friends, wineries, restaurants and eBay,” Katich says. After setting up shop in her basement, she began creating her wreath and tray creations for local craft festivals. She sold out by Christmas and noticed her trays on display at a nearby Italian restaurant, which now supplies her with corks. For more information on Lotta Corks’ products, call (217) 825-4065 or visit facebook.com/ lottacorks.
Fall 2013
Signs for the Times COUNTRY Financial notes 29 Illinois residents have died in collisions with farm machinery over the past five years. To minimize risks for both farmers and motorists, the Illinois Farm Bureau (IFB), department of transportation and state police have launched Caution, Slow Down, Share the Road, a rural roadway safety awareness program. Conceived by Adams and Madison County Farm Bureau members, the program is designed to boost motorist awareness of farm machinery movements and identification of the triangular ag slow-moving vehicle emblem as a signal to exercise caution. IFB will encourage county Farm Bureaus to place 3-by-20-foot banners at rural intersections during planting and harvest. Temporary banners were developed rather than permanent postings to keep the message fresh during peak farm traffic periods. ilfbpartners.com
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Illinois Farm Bureau
Great Pumpkin State The
Illinois leads the nation in production of both ornamental and processing pumpkins story by Joanie
Stiers |
photography by Jeff
An Illinois farm likely grew both your Halloween pumpkin (known in the industry as ornamental) and the prime ingredient in your Thanksgiving pie (called processing pumpkins). When it comes to pumpkin production, Illinois smashes the competition. The state’s farmers grow more ornamental and canning-type pumpkins than any other state. In fact, Illinois produced more than twice as many pumpkins in 2012 as second-ranked California. “I doubt if the average person in Illinois realizes the impact of pumpkin growing in this state,” says John Ackerman, owner of Ackerman Farms near Morton. He, his wife, Eve, and their children grow both ornamental and processing pumpkins.
Adkins
The state’s farms harvested a record 16,200 acres of pumpkins in 2012, according to the Illinois Agricultural Statistics Service (IASS). Most of those were processing pumpkins, the best type for canning and cooking. More than 90 percent of the nation’s canning pumpkins grow in Illinois, says Mohammad Babadoost, a plant pathologist and professor at the University of Illinois. Illinois earns the top rank for several reasons. Pumpkins grow well in its climate and in certain soil types. And in the 1920s, a pumpkin processing industry was established in Illinois, Babadoost says. Decades of experience and dedicated research help Illinois maintain its edge in pumpkin production. Two pumpkin processing facilities exist in Illinois today – Nestle Libby’s in Morton and Seneca Foods in Princeville, both located near Peoria. Meanwhile, ornamental pumpkins offer entertainment value for Illinoisans. People enjoy pumpkins, farms and the autumn agritourism destinations surrounding them. “We have limited recreation opportunities,” Babadoost
John Ackerman of Morton sorts through some of the 160 varieties of pumpkins he grows, which include both ornamental and processing types. Other farmers in the area grow processing pumpkins for Nestle Libby’s, also located in Morton.
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Illinois’ Top Pumpkin Counties 1. Tazewell 2. Peoria 3. Mason
4. Woodford 5. Kankakee
Source: Illinois Agricultural Statistics Service
says. “We don’t have oceans. We don’t have mountains.” But Illinois has tons of pumpkins. In fact, farms throughout the state grew more than 278,000 tons last year, according to IASS. That translates to millions of pumpkins. Eat or Carve? Jack-o’-lantern pumpkins can be eaten. Processing pumpkins can be carved. But for best results, stick to the pumpkin’s intended purpose. Ornamental pumpkins possess decorative appeal. They exhibit bright orange, smooth flesh with heavy handles. A few varieties offer uniquely colored flesh or warty texture. Some Illinois farms sell decorative pumpkins wholesale, including to major retailers such as Walmart, 10
Babadoost says. Many ornamental pumpkin growers, like Ackerman, invite customers to their farms to pick pumpkins in person. More than 2,000 schoolchildren and an unrecorded number of other visitors come to Ackerman Farms each fall. Processing pumpkins are bred and selected to be canned. They have pale f lesh, meatier insides and a more palatable flavor. The production of these pumpkins has increased with the growing public demand for pumpkin-f lavored products, Babadoost says. Pumpkins grown for consumption pack a nutritional punch of antioxidants, fiber and vitamin A. As a result, home cooks use pumpkin to flavor soups, pasta dishes, cookies, breads, pancakes and more. Even
some dog foods contain the healthy power of pumpkin. Here They Grow Pumpkins take about 120 days to grow from planting to harvest. Nestle Libby’s and Seneca Foods each contract with farmers within their region to grow processing pumpkins. Farmers plant seeds in April and May for a harvest that starts in late July and lasts through November, Babadoost says. Farmers plant ornamental pumpkins in May and June for harvest closer to the beginning of fall. The sprawling plants grow and cover fields with vines up to 30 feet long. The vines contain flowers that bees pollinate to become pumpkins. Disease presents the biggest challenge during the growing season, Babadoost Illinois Farm Bureau
A Pumpkin Party
says. Warm and moist conditions increase those concerns. Farmers use machines to harvest processing pumpkins. One farm machine moves the pumpkins into rows, while another elevates them into trucks. Then the crop travels to the facility to be washed, chopped, processed and canned. In contrast, farmers harvest ornamental pumpkins using good old-fashioned manpower. These decorative gourds must be gathered by hand to avoid bruising and damage. Ackerman and about five employees pick up thousands of pumpkins on his 30-acre farm. One year, he estimated selling more than 30,000 pumpkins off the farm. “We love what we do,” Ackerman says. “I don’t think you could do this if you didn’t enjoy it.”
Fall 2013
Illinoisans looking for fall festivities should put Morton’s biggest pumpkin party on the calendar. The Pumpkin Capital of the World, located in Tazewell County, delivers pumpkin-infused food and fun at the yearly Morton Pumpkin Festival. The 47th annual event in Central Illinois takes place Sept. 11-14. At the festival, pumpkin becomes the star ingredient in just about anything edible: donuts, ice cream, chili and, certainly, pie. This year, festival planners will add pumpkin jambalaya and pumpkin king cakes to the menu in honor of “Pumpkin Carnivale,” the 2013 theme. Besides the good eats, attendees can enjoy the carnival, Pumpkin Classic Run & Walk, a parade and a performance by a New Orleans band. Throughout the event, visitors can locate kid-friendly activities. They can browse more than 150 crafters at the Pumpkin Craft Faire. And the festival hosts competitions worth watching, such as a pieeating contest and a pumpkin weigh-off. The 2012 winning pumpkin tipped the scale at a whopping 633 pounds. The September festival celebrates the beginning of the local pumpkin harvest, including for the Morton-based Nestle Libby’s pumpkin plant. The Morton Chamber of Commerce expects about 70,000 people to attend this year. Learn more at mortonpumpkinfestival.org. If you can’t make it to Morton, host your own pumpkin party. Find a variety of pumpkin recipes online at ilfbpartners.com/pumpkin.
From left: Illinois farms grew some 278,000 tons of pumpkins in 2012; more than 2,000 schoolchildren pick ornamental pumpkins at Ackerman Farms each fall; farm equipment harvests processing pumpkins in Morton. Processing pumpkins have pale flesh, meatier insides and a more palatable flavor than their ornamental counterparts, which are often used for carving. ilfbpartners.com
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Illinois Farm Bureau program makes learning core subjects fun
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Photo By Ken Kashian
is for Agriculture
Illinois Farm Bureau
story by Kay
Shipman |
photography by Cyndi
Cook
Debbie Ruff plants tiny seeds in Livingston County classrooms. She knows they grow in wonderful ways. Ruff, an agriculture literacy coordinator in Livingston County, was shopping in the local Walmart when a little girl ran up to her and gave her a big hug. “This is the lady who brought all the seeds,” the child told her puzzled mother. “I had fun when you came to my school!” Illinois Agriculture in the Classroom (IAITC) makes learning fun for students across Illinois. With support from Illinois Farm Bureau and the IAA Foundation, IAITC provides free teaching resources linked to state education standards based on research-driven information, says Kevin Daugherty, IFB education director. IAITC uses agriculture as the basis for educational materials focused on English, science, math and social studies. “That’s our goal – not to teach agriculture but to infuse agriculture into other subjects,” Daugherty says. Local IAITC coordinators serve as resources and can take agriculture lessons to classrooms, as Ruff does. She provides teachers with materials, teaches lessons and gives demonstrations. Daugherty says IAITC frequently uses hands-on activities with materials familiar to students. A simple seed becomes a teaching tool in Ruff’s hands. She challenges students to identify 10 common seeds and relate those seeds to food. The quiz results? Fewer than 20 kids out of more than 800 correctly identified all 10 seeds. “I show them, ‘This is wheat and we get bread from wheat,’ ” she says. Ruff enjoys the “aha” moments when a child says, “I didn’t realize so many things come from
seeds the farmers plant.” IAITC relies on teachers to nurture ideas and concepts related to agriculture. In Carl Erbsen’s second-grade classroom, Eastland Elementary School students learn how ag connects to everything they do and use. Erbsen, IAITC’s 2013 Illinois Agriculture Teacher of the Year, links history to agriculture by making cornhusk dolls with students and discussing how farming has changed over time. Despite the school’s location in the rural Carroll County town of Lanark, only two of Erbsen’s 23 second-graders live on farms. This illustrates the importance of teaching about agriculture in rural schools, not just urban ones. Erbsen asks his students, “What things have you done today that are not related to agriculture?” Baseball? Wooden bats are made from trees and leather baseball gloves from animal hides. Clothes? They often come from cotton and other plants. Crayons? Some crayons contain soy oil. “There are all these little things that normally we don’t think about that are related to agriculture,” he says. Just as education standards and techniques evolve, IAITC adapts its materials and updates its technology. From Smartboards to tablets, IAITC offers resources in many formats. Elementary and middle school teachers may use IAITC ag-based quizzes to help students prepare for achievement tests in math, reading and vocabulary. IAITC works to meet teachers’ and students’ needs now, while planting seeds of knowledge for the next generation.
Support Ag Literacy Efforts Illinois Agriculture in the Classroom (IAITC) gives Illinois educators agriculture-related teaching materials. The IAA Foundation, the charitable arm of the Illinois Farm Bureau, raises money to support IAITC and ensure more young students learn about agriculture and farming. In addition to accepting direct donations, the foundation holds several fundraising events. During the Illinois Farm Bureau annual meeting Dec. 7-10 at Chicago’s Palmer House, fundraising activities will include live and silent auctions, an ice cream social and a trivia contest. Summer fundraising events are a May 5K race in Bloomington, a June golf outing in Pontiac and a September bike ride in different regions of the state. For information, go to iaafoundation.org or call (309) 557-2230.
Top: Carl Erbsen, the 2013 Illinois Agriculture Teacher of the Year, teaches second grade at Eastland Elementary School in Lanark. Bottom: Debbie Ruff, agriculture literacy coordinator in Livingston County, brings hands-on lessons to classrooms and provides materials to teachers.
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McHenry County
Memories
Harvest Gathering of 1858 The first Sunday in November, the Powers-Walker House, located in Ringwood’s Glacial Park, transforms into an 150-year-old farmhouse. Called the Harvest Gathering of 1858, the free annual event allows visitors to watch and participate in harvest activities of yesteryear, such as baking bread in a wood-burning stove, making candles and grinding corn into flour. Learn more at mccdistrict.org.
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Illinois Farm Bureau
Discover big agritourism adventures, small town fun in Northwestern Illinois
10 McHenry County Must-Sees
story by Jessica
All Seasons Apple Orchard, Pumpkin Patch & Corn Maze
Mozo |
photography by Todd
Bennett
Bettendorf Castle (tours by reservation only)
Many like to celebrate the arrival of autumn by visiting a pumpkin patch or corn maze, and McHenry County farms beckon city-dwellers to come bask in the great outdoors. Located in the northwest region of Chicagoland and easily accessed via Interstate 90, McHenry County offers a relaxing change of pace from the urban rat race. The Fox River provides endless opportunities for water recreation, and quaint downtown districts harbor history and specialty shops. Fall for the Farm You’ve probably never been to a fall festival quite like McHenry County’s 26th Annual Autumn Drive, which takes place Oct. 18-20. Fourteen family farms in rural McHenry County open to the public for three days of fun, with pumpkin launchers, petting zoos, an apple cannon, wagon rides, local produce and honey, crafts, antiques, fall decorations, door prizes and concessions. In Woodstock, you can spend an entire day at All Seasons Apple Orchard, Pumpkin Patch and Corn Maze. Beginning Aug. 31, All Seasons opens daily with more than 11,000 fruit trees from which you can pick your own apples and pears. The owners stock their farm market with fresh-pressed apple cider, 10 flavors of fudge (and free samples), raw honey, fruit butters, preserves, potted mums and cookbooks. The onsite bakery offers apple cider donuts, pies, hand-dipped caramel apples and homemade breads. Kids love the
hay mountain, petting zoo, pedal karts and mini zip park. Head to Richardson Adventure Farm in Spring Grove for even more family fun. Get lost in the World’s Largest Corn Maze, zoom across a 700-foot zip line and watch a live pig race. They’re open Wednesday through Sunday (plus Labor Day and Columbus Day) in September and October. Now That’s Entertainment Catch a movie at “C” You At The Movies, a nostalgic theater in downtown McHenry with two screens. The small hometown theater hands out free drinks, and employees go up and down the aisles to refill popcorn so moviegoers don’t have to miss a moment. Woodstock Opera House and Crystal Lake’s Raue Center for the Arts also provide memorable entertainment, hosting concerts, theater, dance, visual art and educational programs. Train fans young and old shouldn’t miss the Illinois Railway Museum in Union, where electric cars, steam and diesel trains, and trolleys operate on scheduled days. Browse railroad collectibles in the museum store or walk the spacious grounds. In October, costumed kids can ride the Trick or Treat Trolley, and teens and adults can get spooked at the museum’s Terror on the Railroad Haunted Halloween Train Experience.
The Woodstock Opera House, built in 1889, brings big-city entertainment to McHenry County. A variety of actors, including Paul Newman, have performed on its stage. Bottom: The Powers-Walker House in Ringwood hosts an annual harvest gathering each November.
Fall 2013
Downtown Crystal Lake Downtown McHenry Theatre Illinois Railway Museum, Union McHenry Riverwalk District Off Square Music, Woodstock Richardson Adventure Farm Volo Auto Museum Woodstock Opera House
10 Shopping & Dining Destinations Anderson’s Candy Shop, Richmond Blue Eagle Pottery, Woodstock da Baffone Cucina Italiana, Crystal Lake Georgio’s Chicago Pizzeria, Crystal Lake Ginger Blossom Inc., Richmond La Petite Creperie & Bistro, Woodstock Morkes Chocolates, Algonquin Red Barn Farm Market, Woodstock Sunshine & Shadows Quilt Shoppe, McHenry The 1905 Emporium, Richmond
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Crepe Expectations Creperie brings classic French cuisine to Woodstock
If You Go... La Petite Creperie & Bistrot Location: 115 N. Johnson St. in Woodstock (on the historic square) Hours: Monday through Saturday, 11 a.m. to 2:30 p.m. for lunch and 5 to 9 p.m. for dinner (until 9:30 p.m. on Friday and Saturday); Sundays, 9 a.m. to 2 p.m. During events on the Woodstock Square, they often stay open later on Sundays. Phone: (815) 337-0765 lapetitecreperie.net
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You don’t see a French Kiss on a restaurant menu every day, but you will if you dine at La Petite Creperie & Bistrot in Woodstock. One of the bistrot’s most popular sweet crepes, the French Kiss combines caramelized apples, homemade caramel and cinnamon, wraps them in a warm crepe and tops them off with vanilla ice cream. The menu also lists many savory crepes, filled with everything from braised beef to pork tenderloin to cream of spinach – each served with a mixed green salad. “La Pagnol is a favorite. It has sautéed chicken, ratatouille and fresh goat cheese wrapped in a crepe,” says Kathy Cappa, co-owner of La Petite Creperie & Bistrot. “Ratatouille is stewed vegetables. L’Oceane is also popular. It has shrimp, bay scallops and salmon in a pesto cream sauce.” Cappa opened the creperie and bistrot in 2005 with her sister Kristine Ferru and their business partner, Frank Ferru. The sisters had grown up eating crepes and realized there weren’t any creperies in the suburbs of Chicago. “Woodstock was the perfect location because it’s already a destination for its
historic square,” Cappa says. “There’s a really charming brick road, lots of artisans and independent shops. The farmers’ market also brings lots of people to the square.” The trio renovated Woodstock’s old sheriff ’s house (built in 1887), added a large kitchen and decorated it like a French bistrot. The upper level overlooks the square, with windows on three sides. An inviting patio with an outdoor fire pit keeps things toasty on cool evenings. “We’re way more than a creperie,” Cappa says. “We also serve French burgers, chicken sandwiches, duck, lamb, pasta, steak and several great appetizers.” Other Parisianinspired dishes include Croque Monsieurs, quiche and escargot. La Petite Creperie occasionally hosts live entertainment and special events, including wine dinners, blues and jazz festivals and a Bastille Day celebration in July. Every Sunday, the creperie offers a full breakfast with crepes, omelets, brioche French toast, variations on eggs Benedict and more. “It’s a nice place to be – small, cozy and comfortable,” Cappa says. – Jessica Mozo Illinois Farm Bureau
COUNTRY ® WISDOM about the author Joe Buhrmann is a Certified Financial Planner™ certificant and the Manager of Financial Security Support for COUNTRY Financial. Visit COUNTRY online at www.countryfinancial.com.
Financial Education Teach your children about money management from a young age
When my editor gave me my topic of kids and money, Children who received an allowance and whose parents I let out a hushed gasp. Kids? Money? Surely you can’t took the time to discuss items like budgeting and credit expect me to cover that in less than 500 words? I mean, scored well in the survey and went on to be financially doctoral dissertations have responsible adults. been written on this subject. The difference in Countless articles. “success” and “failure” As soon as children can count, they Here goes. was determined by the can start learning about money. time parents spent Start early. As soon discussing financial as children can count, they can start learning about education with their children, not whether the child money. When our children were little, they received one received an allowance. of their first coin banks with three partitions – spend, To thine own self be true. In Shakespeare’s save and share. They learned quickly about making good Hamlet, a sage father advises his son: “This above all – spending decisions as well as the need to save money for to thine own self be true.” As much as we, as parents, larger purchases. They understood the importance of attempt to educate our children about money and sharing and giving back to church and community. finances, actions speak louder than words. As my children grew up, I saw my IQ dropping Allowance pros and cons. The decision to precipitously (at least in their eyes). By the time they pay – or not pay – an allowance to children causes many were teens, I felt as though I had lost all cognitive ability parents angst. Some parents provide a weekly allowance and was merely an ATM. While my words and financial in payment for chores, likening it to wages they will lessons along the way may have fallen on deaf ears, I’m receive in return for work as adults. Others view it as hoping our actions as a family have made an impact. a “gift” that children can use to learn about money Successfully teaching children to be financially through their own trial and error. responsible starts with parents who are financially A recent study by the Jump$tart Coalition for Personal responsible. We need to be certain our own houses Financial Literacy found allowances as a learning tool are in order. That means setting a firm foundation, often didn’t have the intended results. The survey of high like managing debt, saving for tomorrow and being school students showed those who received a regular financially responsible when it comes to managing allowance demonstrated the weakest personal money risk and insurance. management skills.
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watch us grow
All in the Family Schutz Farms supports six households through diversified venture story by Joanie
Stiers |
photography by Michael
The extended Schutz family works together, lives within two miles of one another and gathers weekly for Sunday dinner, too. And the farm structure parallels the way they dine: The farm business makes room for multiple relatives to earn a livelihood, just as they have a seat at the dinner table. Schutz Farms Inc. in West Central Illinois raises hogs and cattle and grows field corn to support six households. Among the relatives are two brothers, three grown sons, their spouses and children. The sixth household includes a farm employee, who seems like family. He started working there in the 1960s. “I’m the sixth generation, raising the seventh here,” says Chad Schutz, who lives with his wife and two 18
Conti
daughters in the house where he was raised. “You grow up with a real love of what you do.” The Schutz family lives and works on the same land as its German ancestors did in the 1850s. Yet this farm operates with a modern-day mindset to meet today’s market demands. The family incorporated its farm for small business advantages. Climate-controlled buildings comfort their hogs. Coproducts from a local ethanol plant supplement their cattle feed. The family takes advantage of price premiums available for non-biotech field corn. And they sustain a visual presence online, where the public can view farm activities. On the farm near White Hall, the family cares for hogs and cattle. While common decades ago, a small percentage of today’s Illinois farms raises both livestock species. This diversification supports multiple families on the farm. Illinois Farm Bureau
Photo By Ken Kashian
Happenings
Field Moms’ Pig Pen The Illinois Farm Families Field Moms (Chicago moms who are touring six farms this year) watched Jen Sturtevant’s pigs grow. And grow and grow … all the way to market. The Field Moms joined Jen, a hog farmer from Lanark in Northwestern Illinois, in virtual meetings from March to August to learn how farmers care for their pigs and to watch three litters grow. The Field Moms also watched crops grow on Donna Jeschke’s farm in Mazon in Grundy County.
The Schutzes annually care for 4,000 to 5,000 pigs from wean to finish. They buy young, weaned pigs at about 12 pounds and feed and care for them for about six months to market weight, around 290 pounds. On the cattle side, the family runs a cow-calf farm and feeds about 200 calves to market weight. Chad’s wife, Stacy, works full-time on the farm, too. She handles feed rations, bookwork and other chores. Their daughter Lana, 11, has been around cattle since she was old enough to walk. Bridget, 8, enjoys the pigs and has developed a keen motherly instinct. “They spend a lot of time outside and helping us,” Chad says. “For their ages, they are very responsible little girls.” Opposite page: The Schutz family still farms on the same land in White Hall as their German ancestors did in the 1850s. Today, the fifth, sixth and seventh generations of Schutzes grow corn and care for cattle and hogs. The family includes, from left to right, Chad Schutz; his 10-year-old daughter Lana; his wife, Stacy; his 8-year-old daughter Bridget; his father, Kenny; his sister-in-law Jackie and her infant daughter Taylor; and his brother Brock. Above: Bridget Schutz enjoys hanging out with the pigs in their pen.
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If sales of the pigs, corn and soybeans turn a profit, they will buy fresh pork for the food pantry of the Field Moms’ choice.
Illinois farm Families We are Illinois farmers who support Illinois Pork Producers Association, Illinois Corn Marketing Board, Illinois Soybean Association, Illinois Beef Association and Illinois Farm Bureau through farmer membership and checkoff programs. We are committed to having conversations with consumers, answering their questions and sharing what really happens on today’s Illinois family farms. More than 94 percent of Illinois farms are family owned and operated. We are passionate about showing consumers how we grow safe, healthy food for their families and ours. For more information, go to watchusgrow.org. ilfbpartners.com
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Nick Steppig examines soybean plant hybrids at the National Soybean Research Laboratory in Urbana.
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Illinois Farm Bureau
& Soy Sustainability Soybeans help pave the way in the evolving world of biotechnology story by Martin
Ross |
photography by Brian
McCord
In many ways, Sharon Covert and her husband, Jim, farm the old-school way. They respect and adhere to the decades-old conservation practices that have distinguished Illinois as a model for environmental stewardship nationwide. At the same time, the Coverts also serve as diligent students of the modern agricultural learning curve. Sharon Covert embraces the role that emerging crop technologies bring to preserving the soil, water and air she shares with her Northern Illinois neighbors. It’s called sustainability, and it’s the way of a changing world. Few know it better than Covert, who as chair of the national United Soybean Board (USB) Customer Focus Action Team helps to assure soybean farmers a prime spot in the global sustainable marketplace. With an eye toward the export market, this group of soybean farmers has worked to develop an economically feasible, environmentally friendly “sustainable protocol” for U.S. soy production.
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That protocol encompasses an extensive study of the soybean life cycle from field to market and its impact on land use, water resources and greenhouse gas emissions associated with climate change. U.S. farmers use conservation practices such as minimum tillage and no-till. This practice, which protects valuable topsoil, refers to leaving crop residues in the field after harvest instead of plowing them under. “This is something farmers have done for years and years – we just haven’t talked about it very much,” Covert says. “We keep trying to improve what we do to be sustainable. It’s important not only economically for farmers – it’s good for the environment, and it’s good for the general public at large.” Sustainable practices reduce both the use of chemicals and the amount of energy ilfbpartners.com
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required to produce crops. “Biotechnology has been a big part of it,” Covert says. “Because we have biotech seed, many farmers are doing no-till or minimum till.” She says genetic crop improvements, such as herbicide-tolerant soybeans, have helped increase the use of minimum and no-till practices by alleviating weed problems that can emerge in crop residues. In addition to preventing soil erosion and chemical runoff into streams and rivers, biotech-aided farming systems have also helped reduce the number of trips growers must make across their fields, saving fuel and generating fewer carbon emissions. Howard Buffett, a Pana (Christian County) farmer whose Howard G. Buffett Foundation helps guide global agricultural development, says the United States can lead the way in sustainability worldwide. “We have the knowledge, the technology and the abundant resources,” says Buffett, son of billionaire investor Warren Buffett. On a global level, he says, soil loss contributes to hunger, malnutrition
and actions that further degrade our environment. Buffet’s foundation helps support the St. Louis-based Donald Danforth Plant Science Center’s Institute for International Crop Improvement, which works to develop improved crops that yield more per acre, contain more essential nutrients, and provide resistance to disease, insects and drought for small farmers in Africa, Asia and Latin America. Biotechnology offers key sustainable production benefits. “In the long term, it’s foolish not to use it,” Buffett says. Meanwhile, the National Soybean Research Laboratory (NSRL) at the University of Illinois taps the power of soy to change developing world diets. Many crop staples in developing nations provide high amounts of energy but lack the protein needed to bolster immunity against disease and sharpen mental acuity key to education and economic growth. NSRL experts have trained Nigerian chefs and food processors to incorporate soy protein into popular regional dishes,
while researchers look to soy to boost the nutritional impact of Medika Mamba, a therapeutic product for malnourished Haitian children that contains ground peanuts, powdered milk, vitamins and minerals. Children eat the product at school. “It kind of tastes like peanut butter,” says Melinda Anderson, NSRL spokesperson. Back at home, technologies that foster conservation serve as a vital factor to the American farmer’s bottom line. Covert notes reduced tillage systems help conserve cropnurturing soil moisture. “In a drought year like last year, that was important,” she says. And sound conservation practices have helped give Illinois farmers, such as the Coverts, a leg up in an increasingly sustainable international market. An estimated 44 percent of Illinois soybeans move into export channels. “We need to be sure the soybeans grown in the United States are considered sustainable,” Covert says.
Clockwise from top: Soybeans grow in a field in Kane County; soybean farmers use a sustainable practice called no-till, which protects valuable topsoil by leaving organic matter in the field after harvest; Northeast Illinois farmer Sharon Covert (center) has traveled across the globe to demonstrate how soybean farmers incorporate sustainability.
Biotech: A Building Block Biotechnology represents a growing element of Illinois’ economic development, and agriculture remains key to the sector’s Midwest strength, according to the Illinois Biotechnology Industry Organization (iBIO). “Illinois is at the core of the most vibrant bioscience cluster in the United States,” iBIO President David Miller says. The Midwest Super Cluster includes more than 16,800 biotech/life sciences concerns that together employ 377,900-plus people. According to iBIO, Illinois’ biotech industry accounts for more than $98.6 billionplus in overall economic output and 81,000 direct jobs.
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Illinois Department of Commerce and Economic Opportunity Director Adam Pollet names a variety of downstate ag-based companies in that mix, including Archer Daniels Midland, Tate and Lyle, Ingredion and renewable fuels processor Abengoa. Pollet sees “some of the most cutting-edge research and innovation” emerging at the intersection of biotechnology and bioenergy through collaboration between university and corporate scientists. Ag biotechnology offers potential from “health to energy to industrial applications” such as plant-based plastics, Pollet says. And Illinois’ biotech industry overall reportedly generates $3 billion in annual state and local tax revenues.
Illinois Farm Bureau
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Photo courtesy of United Soybean Board/Soy Checkoff
GOurd
Intentions
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Illinois Farm Bureau
Serve satisfying autumn dishes using butternut and other squash varieties story by Charlyn
Fargo photography by Jeffrey S. Otto food styling by Mary Carter
When it comes to squash, I prefer simplicity. My favorite St. Louis restaurant (Annie Gunn’s in nearby Chesterfield, Mo.) serves colorful cubed orange butternut squash as a side to its incredible bone-in filet. The squash is simply sautéed in a bit of butter and seasoned with salt and pepper. My friend, Elizabeth, prefers olive oil and a bit of Italian seasoning. And if you check the frozen vegetable section at your favorite grocery store, you’ll find squash available in cube form – the hard part of cutting and paring has been done for you. Whether you choose to cut your own squash or buy it ready-to-go, you’ll benefit from a lot of great nutrition. Squash contains few calories but many vitamins and minerals, especially vitamin A. The earthy, mellow-tasting winter squash offers an amazing number of varieties that come in all shapes and sizes. The acorn squash – named for its shape – comes in dark green hues and has become popular for its moist, rich-orange f lesh. The large, pear-shaped butternut may look different with its pale orange skin and uneven hourglass shape, but it actually resembles acorn in both f lavor and consistency. The odd-shaped buttercup, which looks like a tiny pumpkin crossed with an acorn squash, and turban squash, which almost seems to be two stacked squash in one, both have orange flesh and
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taste exceptionally sweet. Other varieties include sugar pumpkins and golden nugget squash. The oblong spaghetti squash offers an alternative to pasta with its mild yellow flesh that can be pulled out in noodle-like strands after cooking. I find it best to prepare squash in a way that concentrates its flesh and flavor. Baking remains the easiest way – cut the squash in two, scoop out the seeds and put the halves on a tray or baking pan. In a 350-degree oven, it can take an hour or more to get tender, depending on the size. The cooked flesh can then be mashed, pureed into soups or used in pie filling. You can also opt to use squash as a serving dish. Simply cook the squash as above, and then insert your cooked filling of choice in each half for a pretty presentation. (Be careful, as the squash is very hot coming directly from the oven.) I have presented a few recipes to get you started – a soup, a side dish and a sweet dessert. Most important, don’t be intimidated by the tough exterior. You’ll find the flavorful inside worth the effort. With all the following recipes, frozen squash can be used to make the recipes easier.
about the author 4-H helped Charlyn Fargo get her start in food. Her love for the culinary arts helped her land a job as food editor of the State JournalRegister, a daily paper in Springfield, and eventually a master’s degree in nutrition. Now a registered dietitian, she teaches nutrition and baking at Lincoln Land Community College and consults as a dietitian.
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Squash and Apple Bake With Sausage 2 pounds butternut or buttercup squash cup brown sugar cup butter, melted 1 tablespoon flour
2. In a separate bowl, stir together brown sugar, butter,
1 teaspoon salt teaspoon mace (the outer shell of nutmeg) 2 apples, cored and cut into
-inch slices
pound sausage, lightly browned
Makes 6 servings.
1. Preheat oven to 350 degrees. Cut the squash in half. Pare squash (scoop out the seeds and pulp from the middle, and cut off the tough outer rind). Cut into ½-inch slices.
flour, salt and mace. 3. In an ungreased 12-by-7-inch baking dish, arrange
squash and top with apple slices. Sprinkle cooked sausage and brown sugar mixture over the top. Cover with foil, and bake 50-60 minutes.
tip For a pretty presentation, serve in a cooked acorn squash cut in half with the seeds scooped out.
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Illinois Farm Bureau
Autumn Vegetable Soup 2 butternut squash (about 2 pounds each) 4 carrots, peeled pound parsnips, peeled 1 large onion, thinly sliced 1 clove garlic, chopped cup light brown sugar cup unsalted butter 9 cups low-sodium chicken broth, divided teaspoon cinnamon teaspoon nutmeg salt and pepper, to taste fresh sage or parsley, for garnish 1. Preheat oven to 350 degrees. Halve the squash
lengthwise, and scoop out seeds. Place the squash cut side up in a large roasting pan. Cut the carrots and parsnips into small pieces and place around squash, along with the onions and garlic. Sprinkle the cut surfaces of the squash with the brown sugar, and dot all over with the butter. Pour 2 ½ cups of broth into the pan and cover tightly with foil. Bake until the vegetables are soft, about 2 hours. 2. Remove the foil and let the vegetables cool slightly.
Scoop the squash out of the skins and place in a heavy soup pot. Add the other vegetables and the remaining broth. Season with cinnamon, nutmeg, pepper and salt. Bring to a boil. Reduce to a simmer, and let the flavors combine for 10 minutes.
Butternut Squash Pie 1
cups butternut squash, peeled and cubed
1 cup lightly packed brown sugar 1 tablespoon cornstarch 1 egg, beaten 1 cup evaporated milk 1 teaspoon ground cinnamon teaspoon ground allspice teaspoon ground cloves teaspoon ground ginger teaspoon ground nutmeg 1 (9-inch) unbaked pie shell
3. Puree the soup in batches until it is very smooth.
1. Place squash in a saucepan with enough water to
Return the soup to the pot, and add extra broth to reach the right consistency. Heat until soup returns to desired temperature. Serve the soup in large shallow soup bowls garnished with sage and/or chopped parsley.
cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain and cool.
Makes 10 servings.
2. Preheat oven to 350 degrees. In a blender or food
processor, combine squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg. Process until smooth. Pour into the unbaked pie shell. 3. Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Makes 8 servings.
More Recipes online Pumpkin also falls into the squash category, and you can find several pumpkin recipes from breakfast to dessert on our website at ilfbpartners.com/pumpkin.
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Those Sensational Yellow flowers prove to be a perennial delight Black-eyed Susans
about the author Jan Phipps is a University of Illinois Extension Master Gardener. She farms, gardens, writes and podcasts near Chrisman.
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The black-eyed Susan, which delights many a gardener, refers to a group of plants with yellow, daisy-like petals called rays and a black or dark brown center cone. They belong to the genus Rudbeckia (pronounced rood BECK ee ah) named for the Swedish botanist, Olaf Rudbeck. You may know them by one of their other common names, gloriosa daisy and orange coneflower. This versatile genus includes annuals, perennials and short-lived perennials (two to three years) – something for everyone. It grows in U. S. Department of Agriculture Growing Zones 3-10, with bloom time varying from June to October. Plant heights range from compact container plants to 7-foot border plants.
Looking for a garden workhorse? Add some black-eyed Susans to your horticulture stable. Home gardeners find them easy to grow in a variety of sites, including containers, borders or even naturalized in low-maintenance settings such as wildflower gardens and prairie fields. You may have seen them downstate Illinois Farm Bureau
Susans Ask an expert
Q
My forsythia plants are overgrown. Can I prune them into a hedge this fall?
along interstate no-mow zones, especially at exits. The Susans enjoy a long season of bloom. They make a good starter plant for beginner gardeners, being mostly trouble-free while adding a lot of color for not much work. Rudbeckias produce good cut f lowers because of their strong stems. Don’t cut them down when doing your fall cleanup. They provide visual interest in the winter for us and seeds for overwintering birds. Speaking of seeds, Susans self-seed, which may be a good thing or a bad thing. It depends upon whether you want more plants or prefer to keep them corralled in a small space. The variety Goldstrum is derived from a native prairie plant and grows well in Illinois, as does its cousin, Rudbeckia
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triloba, a brown-eyed Susan. “Triloba” refers to its leaves with three lobes. Do you want to grow an All-America Selection winner? Choose Rudbeckia hirta, Prairie Sun, a short-lived perennial, or an annual, Cherokee Sunset. They won in 2003 and 2002, respectively. How about something taller for the back of a border? Try one of my favorites, Rudbeckia nitida, Herbstonne. Bright yellow, almost neon petals drape down from a green cone on a tall, graceful plant. Strong country winds can make it lean a bit, but plants in town will not need any support. Even taller? Grow Rudbeckia maxima. It blooms at 7 feet above beautiful blue-green foliage. Black-eyed, brown-eyed or green-eyed, they all add sensation to your garden.
A
It’s possible, but you will cut off next spring’s color. Prune forsythia immediately after it finishes blooming in spring.
Q
There is a greenish, grayish, bluish something growing on my trees. How do I get rid of it?
A
You don’t. You’ve discovered lichen, which doesn’t harm the tree. Lichen can’t grow in polluted air, so you must have good air quality. Email your gardening questions to Jan at ilfbpartners@jnlcom.com. ilfbpartners.com
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This listing includes a few events from around the state to add to your calendar. Dates were accurate at press time but are subject to change. Please check with the contact listed before traveling long distances to attend. Additional information is online through the Illinois Bureau of Tourism’s website, enjoyillinois.com. Feel free to send event suggestions to ilfbpartners@jnlcom.com.
September Wine and Dine Sept. 6-8, Geneva Enjoy delicious foods and local wines while celebrating the flavors of fall at the annual Festival of the Vine in Geneva. This culinary festival features wines from around the world and international food dishes prepared by Geneva’s best restaurateurs. While sampling and savoring, guests can enjoy an arts and crafts show, flower market, live demonstrations, horse-
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drawn carriage rides and more. For more information, including a schedule of events, call (630) 232-6060 or visit genevachamber.com.
Get Your Kicks Sept. 27-29, Springfield Rev your engines for the 12th Annual International Route 66 Mother Road Festival & Car Show, when more than 1,000 cool cars roll through historic downtown Springfield. The family-friendly event celebrates the iconic symbols of the golden age of the Mother Road, which runs from Chicago to Los Angeles. Activities
include the Route 66 City Nights Cruise-In, the Travel Illinois Expo, highlighting unique stops for motorists, live music and a car show complete with awards. For more information and directions to the festival, visit route66fest.com.
October Cook-Off for a Cause Oct. 4-5, Belleville Kick off chili season at the annual Belleville Chili Cook-Off. The city’s largest festival celebrates its 30th year with delicious versions of this cold-weather comfort food prepared by individuals, area businesses and local organizations. Attendees also can work up an appetite by participating in the Chili Chase 5K Run/Walk & Kids Pepper Dash. Guests spend two days sampling delicious chili and enjoying great Illinois Farm Bureau
Guten Tag, Galena Oct. 5, Galena From dachshund races to polka lessons to thirstquenching brews, the annual Oktoberfest in Galena celebrates everything German. Attendees can enjoy festive music and authentic German cuisine at this event in Galena’s Depot Park. They can also participate in friendly competitions, such as the beer stein endurance test and the bean bag tournament.
See MOre Online For more information and directions to the festival, call (815) 331-0180 or visit galenalions.org.
entertainment. The festival serves as the biggest fundraiser of the year for local nonprofits. More than half the vendors dish out samples to raise money either as nonprofits themselves or as businesses donating 100 percent of their proceeds to charity. Learn more about the cook-off at bellevillechili.com.
Flying High Oct. 11-13, Shelbyville Watch as huge hot air balloons launch high into the sky at the Touchstone Energy Balloon Fest. Meet the balloon pilots on Friday and Saturday nights, and enjoy a balloon glow and basket burn along with delicious food and entertainment. Balloons will fly daily, weather permitting. Spectators can view them from all around the Lake Shelbyville area, though most recommend watching the liftoff from the Dam West Recreational Area.
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For more information, call (217) 774-2244 or visit lakeshelbyville.com.
November Light It Up Nov. 16-Jan. 1, East Peoria Welcome the holiday season at this one-of-a-kind light show. More than 2 million lights will be on display in various exhibitions, and an annual parade features floats shaped entirely from lights, including holiday staples such as Rudolph the Red-Nosed Reindeer and Frosty the Snowman. Folepi’s Winter Wonderland, a two-mile drive-through electric park, showcases the parade’s floats after the event. This year, displays will be both on the ground and in the air. Learn more about the Festival of Lights at cityofeastpeoria.com.
Festival of Trees Nov. 21-24, Bloomington Usher in the holiday season and excite your imagination at the annual Festival of Trees, which displays dozens of 4- and 7-foot-tall custom-designed Christmas trees. The event will showcase a large selection of celebrity-inspired trees, along with a gingerbread village, unique centerpieces and wreaths. Guests can bid on items in a silent auction and enjoy other entertainment and events throughout the weekend. The event donates all proceeds to The Baby Fold, which serves more than 1,000 underprivileged children and their families each year. This year’s Festival of Trees takes place at a new location, the Interstate Center in Bloomington. For more information about this event, visit thebabyfold.net. ilfbpartners.com
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Illinois State Capitol in Springfield Photography by Brian McCord
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