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C&H Farms; Farm Bill, Our vanishing log home history, Taste Arkansas; Summer berries; Advocating for agriculture; Be a worm farmer; Climbing the ladder of success; Spicy crawfish jambalaya; Strike Out Stroke
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FRONT PORCHFRONT PORCHJuly-August 2013
arfb.com
Our vanishing
lOg hOme histOry
Build a worm box
Peppered strawberry ice cream
Stroke detection saves lives
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F r o n t P o r c h I arfb.com2
On the cover — Ralph Wilcox, a historic structures specialist for the Arkansas Historic Preservation Program, works to prepare a replacement cypress log for the Plum Bayou House that sits at the Historic Arkansas Museum in downtown Little Rock. The log crib barn in the foreground is from the late 1800s. The building (in the background) that now houses the Arkansas Business Publishing Group is the old Democrat Printing & Litho Co. built in 1924. And the Stephens Building was completed in 1985.
Photo by Gregg Patterson
3F r o n t P o r c h I arfb.com
IFront Porch
July - August 2013
For address changes, contact:Rhonda Whitley at [email protected]
Arkansas Farm Bureau Federation Farm Bureau Center
P.O. Box 31 • Little Rock, AR 72203-0031Fax: (501) 228-1557
Please provide membership number.
6 Our vanishing log home history Gregg Patterson
3 Farm Bureau Matters Randy Veach
4 Food for Thought Ewell Welch
14 Taste Arkansas Keith Sutton16 Garden Home Design P. Allen Smith18 Land & People Gregg Patterson20 Do It Yourself Monte Burch22 Building Wealth Allyson Hamlin24 In the Kitchen Keith Sutton26 Health & Safety Jennifer Victory
C o v e r
On the cover — Ralph Wilcox, a historic structures specialist for the Arkansas Historic Preservation Program, works to prepare a replacement cypress log for the Plum Bayou House that sits at the Historic Arkansas Museum in downtown Little Rock. The log crib barn in the foreground is from the late 1800s. The building (in the background) that now houses the Arkansas Business Publishing Group is the old Democrat Printing & Litho Co. built in 1924. And the Stephens Building was completed in 1985.
Photo by Gregg Patterson
Farm Bureau Matters
by Randy VeachPresident, Arkansas Farm Bureau
Send comments to:[email protected]
It was President Franklin D. Roosevelt
who observed that the “only thing we
have to fear is fear itself” during his
first inauguration address of 1933, with
the Great Depression swallowing our
country and distrust of government and
our fellow man rampant. He dared to
publically identify fear as nothing more
than something we have created in our
minds.
In a much smaller – but still
meaningful – way, we’re seeing fear
overtake reality when it comes to the
debate surrounding C&H Farms of Mount
Judea. C&H Farms built a 2,500-sow
hog farm in Newton Co., in the Buffalo
River watershed. This prompted some
to question the farmers, because they
fear contamination of the watershed. An
abundance of fear – or is it simply a lack
of understanding of the environmental
standards in place? – seems to take hold
of some on this topic.
To those who see this as unworkable,
we must first understand that farming
and recreational use of the river have
co-existed for as long as people have
lived along the Buffalo. Second, the
environmental protections in place, in
the form of on-farm safeguards and in
regulations enforced by the state and
federal government, allow for reasonable
and regulated uses that meet scientifically
accepted environmental standards.
Much of this debate centers on the
theory that something catastrophic
will happen, an assumption with an
extraordinarily negative world view. We
must refuse to see things through that
sort of distorted lens. In this situation,
and all where fear is allowed to overtake
truth, we must stop seeing (and smelling)
things that aren’t there. In this case, we
should acknowledge the stewardship of
farmers who have lived in the watershed
for eight generations, and understand
they are the ones with everything to lose
if something goes wrong. We must agree
that no one wants to damage the Buffalo
River, but also realize the watershed has
been protected by family farmers like
C&H Farms well before the Buffalo River
ever became a national river.
Like the vast majority of farm families,
C&H Farms’ goal is to understand the
rules, comply with them and leave the
land in better shape than they found it,
hopefully in the hands of their children
and grandchildren.
In a recent letter to Teresa Marks,
director of the Arkansas Department of
Environmental Quality, I thanked her for
her efforts to turn the discussion away
from fear-induced emotion and return it
to its proper place, the science of clean
water.
Those who follow the guidelines
established by our state and federal
lawmakers should be allowed to farm their
land, plain and simple. There’s no need to
restrict or curtail any activity when there’s
no wrongdoing. There’s no hint of that as
C&H Farms meticulously followed (even
exceeded) the required steps to secure their
permit. And I believe they’ll maintain that
environmental vigilance going forward.
Certainly, the Buffalo River carries a
deep, emotional connection as our first
national river. And the truth is the laws
we have in place were built for situations
like this. As farmers, we deal with those
situations every day. When we realize
those state and federal standards protect
the Buffalo River watershed, as well as
every other watershed in our great state, all
fears should subside. b
pcipublishing.com
Created by Publishing Concepts, Inc.For Advertising info contact
David Brown • [email protected]
F r o n t P o r c h I arfb.com4
TOfficial membership publication of Arkansas Farm Bureau Federation.
Front Porch is mailed to more than 200,000 member-families.
SUBSCRIPTIONS: Included in membership dues.
ARKANSAS FARM BUReAU OFFICeRS: President
Randy VeachManila
Vice President Rich Hillman
CarlisleSecretary/Treasurer
Tom Jones Pottsville
Executive Vice President ewell Welch Little Rock
DIReCTORS:Richard Armstrong, Ozark
Troy Buck, Alpine Jon Carroll, Moro
Joe Christian, Jonesboro Terry Dabbs, Stuttgart Mike Freeze, England
Bruce Jackson, Lockesburg Johnny Loftin, El Dorado
Gene Pharr, Lincoln Rusty Smith, Des Arc Allen Stewart, Mena
Mike Sullivan, Burdette Leo Sutterfield, Mountain View
ex OFFICIOSherry Felts, Joiner
Brent Lassiter, NewportJanice Marsh, McCroryBrian Walker, Horatio
Executive Editor: Steve EddingtonEditor: Gregg Patterson
Contributing Writers: Ken Moore, Keith Sutton, Chris Wilson
Research Assistant: Brenda Gregory
ADVeRTISING: Contact David Brown at Publishing Concepts, Inc. for
advertising [email protected]
(501) 221-9986 Fax (501) 225-3735
Front Porch (USPS 019-879) is published bi-monthly by the Arkansas Farm Bureau Federation, 10720 Kanis Rd., Little Rock, AR 72211.
Periodicals Postage paid at Little Rock, Ark. POSTMASTER: Send address changes to Front Porch,
P.O. Box 31, Little Rock, AR 72203. Issue #87.
Publisher assumes no responsibility for any errors or omissions. All rights reserved. Reproduction without
permission is prohibited.
The Arkansas Farm Bureau Federation reserves the right to accept or reject all advertising requests.
Front PorchArkansas Farm Bureau © 2013
Food for Thought
by eWeLL WeLCHExecutive Vice President, Arkansas Farm Bureau
There are some positive efforts in the
United States Congress to pass a new
federal farm bill as this issue goes to
press. Our farmers and ranchers deserve
a new farm bill that strengthens the
sustainability of farming and ranching
in this country. One of our country’s
foundational pillars is the ability of
farmers and ranchers to produce food
along with the raw materials for clothing,
fuel and shelter for the consuming public
at a reasonable price.
So what is this “farm bill,” and why
is it so important to you now? The farm
bill presently in effect is officially titled
the Food, Conservation, and Energy Act of
2008. However, everyone refers to it as
the farm bill, because it sets the federal
government’s agriculture and food policy
for five years or so. Congress extended
the 2008 bill for another year after it
couldn’t agree on a new farm bill last
year. The U.S. Department of Agriculture
is the primary federal agency that
oversees farm bill spending.
The farm bill is important, because it
provides nutrition assistance to eligible
low-income households, primarily
through the old Food Stamp Program,
now known as the Supplemental
Nutrition Assistance Program (SNAP).
It’s important to note that SNAP is 78
percent ($772 billion) of total farm bill
spending ($993 billion). This spending
provides food to low-income families. It
does not pay farmers. There’s also a school
lunch program to provide fresh fruits and
vegetables and child nutrition programs.
The farm bill also pays for research,
energy efficiency programs and on-farm
conservation programs to protect land,
water and soil.
Farmers benefit from the farm bill
through what’s called a “safety net”
program for those affected by natural
disasters like the drought of the last two
years or unfair trade practices by other
countries that adversely affect prices
farmers receive for their crops. In 2012,
$10 billion was split equally among
commodity (crop support payments) and
crop insurance. These are payments to
qualifying farmers, the great majority
being family farmers. These payments
are important to you, because it helps
keep farmers in the business producing
food at prices reasonable to you in the
grocery store. Americans spend about 10
percent of their income on food. This is
the lowest of any country. And for every
$1 you spend on food, farmers receive
only 12 cents for the raw product they
produce.
The commodity and insurance safety
net programs, which help keep farmers
farming, are only 16 percent of total farm
bill spending. Unfortunately, a change
in the new farm bill will make the farm
safety net primarily a crop insurance
program, which doesn’t necessarily fit
all types of farming or regions where
farming takes place.
Still, it’s time for a new farm bill,
one that addresses and sets policy and
funding for today’s critical issues and
allows farmers to plan accordingly. The
world’s population is expected to grow
from seven to nine billion people by
2050. Farmers will have to double food
production by then to meet the demand.
This will only be accomplished through
agriculture research that results in new
plant varieties and technologies. The
210,000 predominantly family owned
U.S. farms will be the leader in that
production for both you and the world.
4
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5F r o n t P o r c h I arfb.com
M O U N T A I N V I E W , A R K A N S A S
Cabin Reservations: 800-264-3655 • Information: 870-269-3851 • OzarkFolkCenter.com
nique Ozark
experiences are woven, stitched, quilted,
hammered and organically grown here.
Learn a folk song. Spin yarn. Shuck
corn. Skilled artisans are on hand to
introduce you to heritage crafts. Sign
on for a complete listing of events and
workshops, and visit us soon.
craft your
OzarKadventure
J U L Y4: Independence Day Celebration5: Handcrafted Evening in the Park8-10: Kids Clay Camp*8-12: Day Camp*11-12: Traditional Shape-Note Singing School11-14: SweepIn – a Gathering of Broom Makers*13: Locker Hooking Class*18-20: Clogging Weekend19: Bellamy Brothers in Concert – Premium reserved seating $37.50, general admission $25.0022-24: Adult Clay Camp*22-26: Day Camp*25-27: Mountain Dulcimer Workshop*26-27: Soapmaking Clean and Natural Class*29-August 2: Summertime Folk School Classes*
A U G U S T1-3: Hammered Dulcimer Workshop*6-10: Women of the Ozarks Week10: Highway 101 in Concert – Premium reserved seating $30.00, general admission $20.0016-19: Mountains, Music and Motorcycles23-24: Jammin’ 101*23-24: Soapmaking Clean and Natural Class*27-September 2: Hands on in the Park for Labor Day Weekend30-31: Tribute to Grandpa Jones with Ramona Jones & the Jones Family Band
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F R o n T P o R C H I arfb.com6
Our vanishing
lOg hOme histOry
The war against moisture, bugs, neglect and timeby Gregg Patterson
II’m standing, hands thrust deeply
in my jeans pockets in front of
a raw 20-foot cypress log on the
grounds of the Historic Arkansas
Museum in downtown Little
Rock. It’s a pleasant early March
afternoon. However, most of my
other nine “classmates” are similarly
positioned in passive resignation
staring at this 800-pound of chunk
of wood.
What now?
Class instructor Joe Gallagher,
65, a specialist in the restoration of
log structures, looks at the mostly
reticent group, a thin knowing
smile gracing his face then barks out
instructions like a drill sergeant.
“You’re going to measure, cut
and shape this into the log it needs
to be, and you’re going to replace
the damaged sill (bottom) log of
the cabin behind you! Everybody
have their tape measure? Let’s get
started!”
The log cabin behind us is the
Plum Bayou Log House. It’s no small
cabin. It’s an L-shaped double-
dogtrot-style structure that was built
along that serpentine watercourse
near Scott, sometime in the 1830s.
Moved to its present location and
restored in the 1970s, it serves as
the main hands-on attraction for
school groups visiting the museum’s
living history programs. It would be
our group’s hands-on log restoration
project for the next four days.
JAM
ESO
N A
rchi
tect
s PA
and
Sw
itch
Phot
o
Fading history Log structures like the Wolf House (1829) in Norfork, pictured here, are disappearing to the ravages of time. These unique pieces of history are a connection to Arkansas’ frontier settlement past.
7F r o n t P o r c h I arfb.com
Keith
Sut
ton
F R O N T P O R C H I arfb.com8
Arkansas’ log home history is rich.
According to Ralph Wilcox, a structures
specialist, who is the national register
and survey coordinator for the Arkansas
Historic Preservation Program, 592 log
structures (circa 1820s to 1940s) have
been identified in Arkansas since 1969.
However, he’s quick to point out that
not all still exist. He says his agency’s
records indicate the loss of 35 of those
structures, but “my guess is there are
many more,” he said.
Wilcox says the vast majority of
these log structures are privately owned.
“One of the big things is a lack of
money to maintain them,” he said.
Without a funding source, Wilcox
says not many people have the desire
to maintain these pieces of Arkansas’
frontier history and the structures
simply succumb to the elements and
neglect.
Gallagher lives in Boise, Idaho
and now owns and runs Heritage
Preservation Resources (logdoc@gmail.
com), a log structure restoration
business. He worked for 32 years for the
U.S. Forest Service as an archeologist
and then a trails coordinator. But it was
in the “duties as otherwise assigned”
part of his job description that he
discovered his true passion restoring log
buildings.
“I’d get sent out on these jobs to
do maintenance work on these old log
buildings on Forest Service land,” he
said. Through this work, he met a private
contractor named Harrison Goodall and
learned log structure restoration from
him. “Anyone in the business knows
Harrison Goodall. He’s the guru of
restoring them,” Gallagher said.
Gallagher agrees with Wilcox’s
assessment that Arkansas’ log structures
are disappearing fast. He’s worked on
Ken
Moo
re p
hoto
s
JAM
ESO
N A
rchi
tect
s PA
Hidden treasure I The Looney log structure (1833) was hidden behind this typical-looking farm house. Originally, it may have been used as a distillery by its first owner William Looney. JA
MES
ON
Arc
hite
cts
PA
log structures nationwide and says it’s
the same everywhere.
“Most of them were built as
temporary structures in the first place
and got no maintenance,” he said.
Gallagher says moisture and insects
are responsible for 80 percent of the
damage to historic log structures.
Without moisture control, mold and
rot take over, and termites, borers and
carpenter ants do the rest. The other
issues damaging historic log buildings
include structural problems, extreme
weather issues and vandalism.
“Arkansas has a rich heritage when
it comes to log structures from a variety
of perspectives,” Gallagher said. “And
you’re losing something special.” He
says the builders of Arkansas’ historic log
structures used larger logs and a variety of
tree species. He also says the architectural
styles in Arkansas are “… a little bit more
dramatic …” then in other parts of the
country. “They’re really cool buildings,”
Gallagher said.
Wilcox says other factors leading
to the rapid disappearance of historic
log structures include development, a
lack of appreciation of these historic
buildings and the inability to adapt old
log structures to modern uses. However,
at one time, it was the ability to adapt
these old log buildings into homes that
may have saved some of these historic
treasures.
Treasure, by nature, is often hidden
and difficult to find. Wilcox says this
is true for many historic log structures
– including some of the oldest in the
state – that were covered with more
modern exterior surfaces and converted
into homes. Two include log structures
on opposite banks of the Eleven Point
River across from one another near
Dalton in Randolph Co. The Rice
House is Arkansas’ oldest log structure,
determined by an aging technique called
dendrochronology, built in 1828. The
Looney House dates to 1833. Both are
owned by Black River Technical College.
Wilcox says his agency has looked
at more than 38,000 structures of all
types in Arkansas. “Buildings can have
log homes hidden inside,” Wilcox said.
“We don’t know exactly what we’ve got
until we investigate the building.”
Little Rock architect Tommy
Jameson of JAMESON Architects PA was
involved with both restoration projects.
The Rice House was covered in white
clapboard wood siding and looked like
a run-down shack. But you can’t judge
a book or a house by its cover.
“Reuben Rice was the guy back then
you were sent to if you wanted a saddle
or a plow or anything else,” Jameson
said. “He was the original Wal-Mart of
his time.”
Looney’s place just looked like a big
old farmhouse. No bare logs evident
anywhere on the outside, but it had
been in the family for generations.
“It had all the trappings of being a
tavern when the cover and additions
were torn off revealing the old log
9F r o n t P o r c h I arfb.com
Ken
Moo
re p
hoto
s
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structure, and they sifted
through everything,” Jameson
said. “But a document found
later indicates William Looney
had made 1,500 gallons of
apple brandy a year in the
1840s, so now the thought is
the building might have been a
distillery.”
A 16-foot strip of sheet
metal, some flakes shaved
from bars of soap and a fair
amount of sweat, groaning
and pushing, and the perfectly
shaped cypress sill log slips
snugly into place on the Plum
Bayou House. Everyone slaps
hands and gives each other
high fives looking satisfied,
no hands jammed in pockets.
A sense of “what’s next?”
emanates from the group.
A broad smile flashes across
Joe Gallagher’s face.
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farmers & ranchers who provide an abundance of Arkansas agricultural products.
Joan
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rese
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Mat
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Hidden treasure II The Rice House (1828) near Dalton was hidden beneath this run-down shack. It’s the oldest log structure of its kind in Arkansas.
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It seems insurance ads have just become a way to have a few laughs. But we don’t think there’s anything funny about protecting our members with dependable auto coverage. When it comes to helping you get through the worst life has to offer, we’re all business.
*Farm Bureau® Mutual Insurance Co. of Arkansas, Inc.*Southern Farm Bureau® Casualty Insurance Co.*Southern Farm Bureau® Life Insurance Co., Jackson, MS
13F r o n t P o r c h I arfb.com
14 F r o n t P o r c h I arfb.com
WWhat’s not to love about the classic
Louisiana po’ boy sandwich, especially
when it’s loaded with lots of spicy fried
crawfish tails? One of the rites of spring
is driving to crawfish farms and buying
a cooler full of fresh crawfish. Or better
yet, collecting your own wild stock in
the bottoms after a receding spring flood.
Serious drought the last two years knocked
many of Arkansas’ commercial crawfish
operations out of business. However, being
close enough to the commercial crawfish
capital, Louisiana, means enough of the
delectable crustaceans are available. And,
frozen tails are in most grocery seafood
sections.
The recipe is super simple and relies
heavily on high-quality ingredients: fresh
peeled crawfish tails, a homemade sauce and
really good bread with a crackling crust and
soft interior. I like to use fresh-baked French
baguettes or small French sandwich rolls.
(Without good bread, a po’ boy is pretty po’.)
I also fry the tails in peanut oil, which gives
the crawfish a unique flavor other cooking
oils can’t match.
Ingredients
Peanut oil for frying
¾ cup fine yellow cornmeal
¾ cup flour
1 tablespoon Tony Chachere’s Original
Creole Seasoning
1 pound peeled crawfish tails (if fresh
crawfish are out of season, use frozen)
1 egg beaten in 1 cup milk
4 French sandwich rolls or 2 French
baguettes
Cocktail sauce, homemade (recipe below) or
store bought
½ purple onion, thinly sliced
Your favorite pickle slices
Cocktail sauce3 tablespoons grated horseradish
1½ teaspoons brown sugar
¼ teaspoon fresh lemon juice
¼ cup ketchup
Directions
1. If you’re making your own cocktail
sauce, mix all the ingredients together in
a bowl and chill in the refrigerator for 30
minutes. You don’t have to wait that long,
but the sauce will be better if it sits at least
that long, preferably longer.
2. Pour enough peanut oil in a large
skillet to come up about ¼ inch, and set
over medium-high heat until a bit of the
cornmeal batter sizzles immediately when
you drop some in.
3. Mix the cornmeal, flour and Tony
Chachere’s in a large bowl. Working with
a few at a time, dredge the crawfish tails in
the egg/milk mixture, then in the cornmeal-
flour mixture. Shake off any excess and fry
until golden-brown on both sides, about 2
or 3 minutes total. Set the fried tails aside on
paper towels to drain.
4. To assemble each sandwich, slice
the baguettes or sandwich rolls lengthwise
almost all the way through and smear
cocktail sauce inside on both the top and
bottom. Place a layer of purple onion on the
bottom piece of bread, then a layer of pickles.
Pile one-fourth of the crawfish on top. Press
the top of the bread down on the bottom,
compressing the sandwich a little. Serve at
once with hot sauce and a cold beverage.
Yield: four po’ boys.
Taste Arkansas From farm to table
Mudbug mayhem The melt-in-your-mouth goodness of a crawfish po’ boy is one of life’s simple pleasures.
Keith
Sut
ton
compiled by Keith Sutton
1. Pre-heat your grill for 15-20
minutes. A properly heated grill
will sear foods on contact and
improve flavor.
2. Use a long handled wire grill
brush to clean the grill rack after
pre-heating. Debris is removed
easier when the rack is hot.
3. Prevent sticking by rubbing a
vegetable oil soaked paper towel
on your pre-heated grill rack with
tongs. Never use cooking spray on
your grill.
4. Use a chimney starter to start
charcoal. It’s much easier.
Tara Johnson
b
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F r o n t P o r c h I arfb.com16
OOne of the best parts of summer
is harvesting ripe, juicy berries from
my garden. Waking up to fresh,
hot blueberry muffins for breakfast,
cooling off with strawberry
lemonade on the back porch or
enjoying blackberry cobbler as a
sweet after-dinner treat – what
could be better?
Once established, strawberries
and blueberries are no-fuss easy to
grow, and with just a little pruning,
you can easily grow blackberries,
too. The hardest part is the
planting.
It’s easy to find a place in most
gardens for strawberries. They make
a good ground cover, spreading by
runners and rooting new plants as
they go. And we all have areas in our
gardens where we need the help of
ground covers. Better still, an edible
ground cover. I use them under my
espaliered apple trees and Miss Big
fig – a huge fig tree that was already
established on the farm.
There are three strawberry types:
June bearing, ever bearing and day
neutral, as well as early, mid- and
late-season varieties. By mixing it up,
you can have a longer harvest season
with plenty to go in the freezer for
use this winter. Just plant them in
well-drained soil that’s fairly high
in organic matter and in a place
that gets sun most of the day. The
important thing is to not plant
them too deep or too shallow. About
halfway between the roots and where
the leaves begin is just right.
When picking strawberries, leave
the green caps on, and store them
unwashed in the refrigerator until
ready to use. Then remove the caps
and rinse with water in a colander,
and they’re ready to eat.
Blueberries! They’re beautiful
in the landscape with their white
to pinkish bell-shaped flowers and
showy autumn colors of yellows,
oranges and reds. There’s always a
place for them, even if you don’t
have room in your garden. There
are four main types of blueberries.
The varieties best suited for Arkansas
are the southern high bush and the
rabbit eye. And like strawberries,
blueberries have three ripening
seasons – early, mid and late – so
your harvest season can last most of
the summer. When ordering different
varieties, pay attention to the
amount of winter chill each requires,
and plant another variety close by to
increase your harvest.
Plant blueberries in the fall or
late winter, in moist soil with plenty
of humus or compost that’s on the
acidic side, adding mulch as needed
to keep them moist through the
warm season. To harvest them,
“tickle” them with your fingertips
from underneath the clusters. Only
the ripe ones will fall into your
hand. Cool them, unwashed, as
soon as possible after picking. For
longer storage, freeze them on a
plate or cookie sheet until frozen
individually, and then store them in
a freezer container.
The blackberry is one of my most
favorite summer berries. If they make
it to the kitchen, I love using them
Garden Home Design
Summer berriesOne of life’s great pleasures
by P. Allen Smith
Berry good It’s hard to beat summer berries when it comes to a flavor-packed dessert, whether it’s a handful picked straight from the plant or used to make ice cream, muffins, jams and jellies, or pies and cobblers.
17F r o n t P o r c h I arfb.com
in cobblers. And I always make some
blackberry jam, so I can enjoy my
grandmother’s recipe for Blackberry
Jam Cake. Blackberries come in
both thornless and thorny varieties.
Blackberries need their own space in
the garden and aren’t easily planted
in ornamental areas, but they’re well
worth finding a spot. Plant them in
a well-drained, slightly sandy soil
where they’ll get sun. Mulch the soil
to help control moisture. The canes
from the previous year will bear the
fruit you pick this year and then die
(you prune them out). And canes
from the present year will produce
the fruit you’ll pick next year. Harvest
the berries in the cool of the morning
when they soften and lose their shine,
and store them in the refrigerator or
freeze them.
Speckled strawberry ice cream
One of my favorite treats is to make ice cream from fresh-picked strawberries. This combination of strawberries
and black pepper is a truly delicious blend of flavors. Blending the two in this recipe combines sweetness with
mystery. When you taste it, I think you’ll agree.
Ingredients
1 quart fresh strawberries
Juice of 1 orange
1 cup heavy cream
¾ cup superfine sugar
2 teaspoons freshly ground black pepper, or to
taste
Directions
Hull the strawberries, and combine them
with orange juice in a food processor. Process
to form a puree. Then add cream and sugar,
and process until well mixed.
Next, season the mixture with the pepper. If
you taste the blend as you mix, keep in mind
the flavor will be milder when frozen than it is
at room temperature. Pulse the processor a few
more times to thoroughly mix the pepper.
Pour the mixture into an ice cream maker
and freeze according to the manufacturer’s
directions. Serve immediately, or pack in plastic
containers for the freezer. Serves six to eight.
This recipe is from P. Allen Smith’s Seasonal
Recipes From The Garden.
Speckled Strawberry Ice Cream
Ben
Fink
b
F r o n t P o r c h I arfb.com18
CCassie Davis wants to know why many
young people have become uninterested
in involvement in community or
organizational-based programs, much
less leadership positions. The 30-year-old,
mother of two who shares responsibilities
with her husband, Scott, on their
Prairie Grove dairy farm wants to be the
exception. That’s why she applied to be
a part of Arkansas Farm Bureau’s initial
President’s Leadership Council.
“I saw the leadership council as an
opportunity to grow. I’m rarely content
with just knowing what I know,” Davis
said. “I want to learn more, do more and
see more. I also want to teach more. I
love to advocate for agriculture.”
Davis believes agriculture needs
advocates now more than ever and sees a
role for herself in making that happen.
“In the past, there wasn’t a need to
explain where food comes from or what
it takes to get it to the table. Farmers
never really had to defend their practices
or try to explain how much hard work
goes into producing the things that
people can’t live without,” she said.
“Farming isn’t something you do for the
money. You do it, because it’s in your
blood. And when something is that close
to your heart, defending it is necessary.
Agriculture catches a lot of heat because
of practices that others may not
understand. It’s important for agriculture
organizations to develop leaders that will
advocate for farmers and help them to
stand up together and tell their stories.”
Davis likes to think her voice matters
and it can make a difference, yet is
realistic enough to know that in and
of itself, that voice is small. However,
combine it with others like her, and her
role becomes bigger than herself.
“The voice of agriculture is a whisper
without everyone standing up together,”
she said. “We can no longer stay on our
farms and hope everyone understands or
expect common sense to guide those that
are so removed from the farm.”
Davis says she’s been surrounded by
leaders all her life, at school, at church,
in the home. The best she says are the
ones who realize and understand that
their leadership is inextricably tied to
those who follow them.
“Leadership is less about the leader
and more about the followers. Good
leadership comes from a willingness to
learn, change and grow,” she said. “Great
leaders inspire faith in those who follow.
Without inspiration, the desire to stand
up for a cause goes away.
“Leadership begins when one person
decides to be responsible for a group’s
interest. That leadership succeeds when
that person is able to lead and follow
at the same time. The two go hand in
hand.”
Telling the agriculture story will be in
able hands with leaders like Cassie Davis.
She understands the need to fulfill her
role in telling that story and the need
to give back to the way of life in which
she’s been so richly blessed.
“Giving back is extremely important.
What we give back helps define us as
people,” she said. “We have seen success
and experienced failure. Giving back is
about sharing knowledge and the hope of
those experiences.” b
Land&People
No whispering allowed Dairy farmer Cassie Davis wants everybody talking when it comes to agriculture advocacy. She says, “We can no longer stay on our farms and hope everyone understands or expect common sense to guide those who are so removed from the farm.”
Advocating for agricultureThe voice of agriculture is a whisper without everyone standing up together
by Gregg Patterson
19F r o n t P o r c h I arfb.com
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F r o n t P o r c h I arfb.com20
TThe ultimate bait for many fish species
is a big, fat, juicy worm. This is especially
so for bluegills, sun perch, and rock bass,
as well as trout, catfish and walleye —
even bass. And worms make it easier for a
novice angler to catch fish.
You can build a wooden-box worm
farm easily. The first step is to cut the
sides and ends to the right dimensions.
Rip the pieces from 1 x 12” stock to the
9-inch width needed and cut to the proper
lengths. Attach the end pieces between
the sides using self-starting outdoor wood
screws.
Cut the bottom from ¾-inch stock,
making sure it’s square, and fasten it to
the inside of the sides and ends with self-
starting wood screws. Cut the lid sides and
ends to dimension from the previously
ripped 2½-inch stock. Fasten the lid sides
to the ends. Cut the lid top, making sure
it is square and fasten in place. Cut the
ventilation holes with a hole saw in an
electric drill and staple screenwire in place
over the holes.
You can dig your own “starter” herd
from your backyard or purchase worms. If
buying worms, English red wigglers are a
good choice. Fill the container with good
garden soil. Thoroughly mix in one cup of
dry dog food and sprinkle a quart of water
over the soil. Place 25 to 50 worms on top,
dampen a couple of sheets of newspaper
and place over the worms. Keep the box
in a place where the temperature will stay
between 60 to 70 degrees.
Be careful during summer to protect
your worms from heat. Make sure your
worm box is kept in a shady place. Keep
the bedding moist. Happy worms will
reproduce and keep you in bait throughout
the year.
Materials List
Sides, ¾ x 9 x 18”, two required
Ends, ¾ x 9 x 8½”, two required
Bottom, ¾ x 8½ x 16½”, one required
Top lid sides, ¾ x 2½ x 19¾”, two required
Top lid ends, ¾ x 2½ x 10¼”, two required
Top, ¾ x 11¾ x 19¾”, one required
Screenwire, 8 x 16”, one required
by Monte Burch
Instant fish bait Building a worm box and raising worms is a project almost anyone can do. See a drawing of the worm box at http://www.arfb.com/docs/worm_box_drawing.pdf.
DoItYourself
Be a worm farmerBe bait ready for summer’s piscatorial pleasures
b
$1,000 in prizes. Complete contest rules at:www.arfb.com/get-involved/contests
Rural Reflections Photo Contest 2013
Annual Charity GolfTournamentBenefitting Camp Aldersgate
Stone Links Golf Course / Sept. 16, 2013
Registration Fee:
Four Man Teams; $65 per golfer or $250 per team
$75 after registration deadline: September 9, 2013
Net proceeds benefit Camp Aldersgate.
Tournament Chairs: Chuck Goodrich and Ben Barham
For information & registration forms contact Gary Lanier 501-529-2244 [email protected]
or John Wayne [email protected]
21F r o n t P o r c h I www.arfb.com
Hunters do more to conserve habitat than any other group. And they have achieved great things for wildlife and wild places by supporting conservation organizations like Ducks Unlimited. With their support, Ducks Unlimited has conserved more than 12 million acres of habitat across the continent. Come share our vision of skies filled with waterfowl today, tomorrow, and forever.
hunter: another word for conservationist
To find out more go to www.ducks.org
For more information: 800-981-4463
www.arkansasrelay.com/captel
Can’t hear on the phone?
Just readthe captions!
F r o n t P o r c h I arfb.com22
WWith today’s interest rates, it’s a
great time to borrow money. However,
the low-yield financial environment
makes it harder than ever to find a safe
place to save. If you’re wondering how
to make your money grow, consider the
advantages of building an investment
strategy known as a certificate of
deposit (CD) ladder.
Similar to dollar-cost averaging, a
CD ladder offers consistent returns
over time. It’s a simple technique that
provides maximum returns and some
liquidity. Typically, you can receive
higher interest rates on a CD if you
commit to leaving the money in the
bank for a longer period of time. CD
laddering is a strategy that gives you
the benefit of receiving the higher-
interest rates of longer term CDs yet
still provides some liquidity.
If a CD ladder seems like a smart
strategy for your money, it’s easy to
create. Determine how much money
you can invest in CDs and how
frequently you want to access part of
your money. For instance, let’s say
you’re considering investing $20,000
in a Farm Bureau Bank CD to earn a
higher yield but don’t want to wait a
long time to gain access to your funds.
Instead of stashing the full amount in
a single long-term CD, open a few CDs
with staggered terms.
Example:
• $10,000 into a three-year CD
• $5,000 into a two-year CD, and
• $5,000 in a 12-month CD
Consider each CD a rung on the
ladder that moves down every time
one account matures. When the term
expires, the full amount in that account
is reinvested into another three-year CD.
The key to this scenario: Reinvest the
money each year until the initial three-
year CD matures, leaving you with three
high-yielding, three-year CDs maturing
every single year. CD ladders can help
ensure you have cash available at a
given time for a specific need and also
allow you to take advantage of interest
rate increases over time.
One of the perks in opening a
Farm Bureau Bank CD is the built-in
flexibility of choosing the investment
amount with a wide range of terms to
meet your specific needs. CD terms can
be as short as three months and each
account opened with as little as $1,000.
And when you open a Farm Bureau
Bank CD, your funds are always FDIC-
insured up to $250,000 per depositor.
Are you ready to build your savings
– risk free? Stop wasting time, and
open a Farm Bureau Bank Certificate
of Deposit today. Did you know
Farm Bureau Bank offers deposit rates
higher than the national average?
Be sure to ask how you can earn and
save more with a Farm Bureau Bank
deposit account. Contact your local
Farm Bureau agent to ask about Farm
Bureau Bank’s current CD specials. Or
go to farmbureaubank.com and start
maximizing your investment today.
BuildingWealth
b
Climbing the ladder of successFinding safe investments in precarious times
by Allyson hamlin
23F r o n t P o r c h I arfb.comw w w . g r o w i n g a r k a n s a s . o r g
Meet Lacy GloverFormer Miss Arkansas and Spokesperson for the Arkansas Foundation for Agriculture
J o b s
E n v i r o n m E n t
F o o d
Arkansas Farm and Ranch Families Provide…
ArkansasFoundation for Agriculture
Safe, affordable food
24% of Arkansas Jobs
75% of Wildlife Habitat
While Protecting the Environment
F r o n t P o r c h I arfb.com24
WWhen I was a youngster growing up in
eastern Arkansas, I must have caught tens
of thousands of crawfish. I fished almost
every day back then and learned from the
elder statesmen who taught me to fish
that crawfish were among the best baits
available for catching catfish, bass and
other sportfish.
My friends and I used a variety
of methods to gather these plentiful
crustaceans, including homemade
baskets with long handles used to rake
the crawdads out of ditches, commercial
crawfish traps set in marshy areas, and
strips of bacon fished in ponds using a
pole and line. In early summer, when
high waters subsided, we often caught
crawfish simply by walking through
damp woodlands along rivers and
picking them up. The big red mudbugs
took their pound of flesh from us in the
process.
There came a time when we realized
we had been feeding the bait to the
wrong parties. Crawfish do, indeed, make
excellent fish bait, but this is one bait the
fisherman may prefer to save for his own
dinner. We enjoyed many crawfish boils,
and peeled leftover tails (when there
were any) for use in dishes like etouffée,
jambalaya, crawfish au gratin and fried
crawfish po’boys (see pg. 14).
My favorite was — still is — crawfish
jambalaya, because it’s easy to prepare
in a Dutch oven over a campfire right
by the water where the crawfish are
caught. Fresh crawfish always make the
best jambalaya, but in a pinch, you can use
frozen tails from the seafood section of your
local supermarket.
I use andouille sausage to give this
scrumptious Creole dish extra flavor, but
ham or tasso (a spicy, smoked ham used
in Cajun cooking) can be substituted.
Jambalaya is easy to make over a campfire
or on your kitchen stove, and this recipe
can be easily increased to feed a crowd. It
freezes well, too.
Delta delicious Spicy Crawfish Jambalaya is a celebratory Creole concoction that looks and tastes happy.
by Keith Sutton
Spicy crawfish jambalayaA wonderful Creole taste bud buster
InTheKitchen
Ingredients
1 pound peeled crawfish tails
4 tablespoons real butter
1 pound andouille sausage, cut in bite-sized
pieces
1 medium onion, chopped
½ cup celery, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
2 tablespoons minced garlic
1 (15-oz.) can Rotel diced tomatoes & green
chilies
3 cups chicken or seafood stock
2 bay leaves
1 tablespoon Worcestershire sauce
2 tablespoons Tony Chachere’s Original
Creole Seasoning, divided
½ cup fresh parsley, chopped
5 green onions, chopped
1 teaspoon Tabasco sauce
2 cups raw Arkansas extra-long-grain rice
Directions
1. Season crawfish with half of the Tony
Chachere’s and set aside.
2. On medium heat, melt butter in
4-quart cast-iron pot or skillet. Sauté sausage
until lightly browned. Drain and set aside.
Add onions to skillet and continue to sauté
about 10 minutes, stirring frequently. Add
celery, bell peppers and garlic, and sauté,
stirring constantly, for 5 more minutes.
3. Stir in the crawfish tails, Rotel, sausage
and rice, and sauté for 5 more minutes.
Slowly add the stock, then bay leaves, parsley,
Worcestershire sauce and the other half of
the Tony Chachere’s. Mix well and bring to
a boil. Cover and reduce heat to low, and
simmer, without stirring, for about 25 to 30
minutes.
4. Turn heat off when all of the liquid has
been absorbed, adjust the seasoning to taste,
and add green onions. Cover and let rest for
10 minutes. Serve with a big salad, French
bread and a beverage of your choise.
b
Keith
Sut
ton
25F r o n t P o r c h I arfb.com
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F r o n t P o r c h I arfb.com26
BBaseball fans enjoy gathering throughout
the summer at Dickey Stephens Park to
watch the Travelers play. It’s always good
food and fellowship with friends and family
in a beautiful setting. Earlier this season, a
group from UAMS came for those reasons
and more. “Strike Out Stroke” night brought
awareness to the need for stroke detection
and the AR SAVES education program. The
event also honored stroke survivors, who are
doing their part to spread the word.
AR SAVES (Stroke Assistance through
Virtual Emergency Services) is a UAMS-led
telemedicine program linking emergency
room doctors at participating medical
facilities to specially trained neurologists via
live, two-way video.
For Marica Griffith and Ticia
Covington, bringing awareness to the
AR SAVES program and educating
about stroke symptoms is a very
important part of their lives. At 25,
only five days into her teaching
career, Ticia suffered a stroke. She
was rushed to White County Medical
Center in Searcy, where she was
seen by a neurologist through the
AR SAVES network. The physician
determined she was a candidate for
tissue plasminogen activator (t-PA), a
powerful blood thinner, which was
administered immediately. She began
to improve within the hour and was
able to go home with a walker in only
five days. Ticia feels it’s important to
share her story because many don’t
understand that a stroke can happen
to someone so young.
“It’s very uncommon for a 25-year-
old woman to have a stroke, so it’s
important to bring awareness to the issue,”
Covington said. “Young people need to
know the signs and symptoms of a stroke
and the importance of seeking treatment
immediately as much as anyone.”
As Marica Griffith tried to hand a
document to a co-worker, her right hand
started to shake. When her entire arm went
numb, she knew something was seriously
wrong. When she arrived at the emergency
room at Arkansas Methodist Medical Center
she, like Ticia, was evaluated and given
t-PA. In a matter of minutes Marica’s speech
returned and she began to regain movement
on her right side. Marica believes giving back
to other stroke survivors is crucial.
“No one understands what it’s like unless
you’ve experienced it. I’ve always been a
people person and cared about others, so
mentoring other patients and speaking to
groups about stroke education is just natural
to me,” Griffith said.
In the U.S., an estimated 800,000
people will have a stroke this year.
However, most people can’t identify
stroke warning signs or risk factors.
For this reason, Dr. Nicolas Bianchi,
director of the AR SAVES program,
believes the education and outreach
components are what make the AR
SAVES program so significant and
unique.
“These are the key parts,” Dr.
Bianchi said. “We want to make sure
everyone knows how to identify
the signs of a stroke, as well as what
facility is best equipped to treat a
stroke, so that they’re able to achieve
the best outcome possible.”
For more information and to find
the AR SAVES facility closest to you,
please visit www.arsaves.uams.edu.
by Jennifer Victory
Health&Safety
Strike Out StrokeHealth pitch SAVES lives
b
Strike out stroke Rev. William Robinson (left), Marica Griffith (second left) and Ticia Covington (second right) are all stroke survivors. They joined Dr. Nicholas Bianchi (center) director of the AR SAVES program and Dr. Steve Asemota (right) of McGehee Hospital to help educate baseball fans attending an Arkansas Travelers game about the signs and symptoms of stroke detection and the need to seek help immediately.
Rick
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call 1-866-292-7822
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identified apparel and more now available.
www.FBApparel.comfor special requests and details
contact John Speck847-622-4892
CHILD SAFETY SEATS
$25eachCHILD BOOSTER SEATS
$15eachContact Your County Farm Bureau
America’s #1 Choice for Satellite Internet
$0 Upfront after $99 instant savings
Have your Farm Bureau membership number ready and call 1-877-579-4555.
To Learn More About These Valuable Member Offers Visit… www.arfb.com
Arkansas Farm BureauPurchase Program
Discounted Pricing not available in retail or dealer Sears stores.
Complete details from [email protected] or Ph. 931-553-2173.
Have your Farm Bureau membership number and discount code CUO88430 in your email, or ready if calling.
Arkansas Farm BureauPurchase Program We make it ~ easy ~ to purchase the latest appliances for your home, particularly if you are remodeling or relocating.
In addition, you can select and purchase these additional great products for your home:
• Craftsman® Garage Storage
• Sealy® and Sears-O-Pedic® Mattresses
• NordicTrack® Exercise Equipment
• Craftsman® Lawn Tractors
• Kenmore® Outdoor Grills, Televisions and more!
This unique program from Sears Commercial features —
• A private selection consultation, with a professionally trained specialist
• Preferred Affiliate Program Pricing, backed by our Price Matching Plus policy
• Program and pricing is only available through Sears Commercial Sales
• This offer is not available through Sears retail or dealer stores
3 Easy Steps for Farm Bureau Members Step 1: Members simply go to sears.com and find the product(s)
they are interested in and write down the product/model number(s).
Step 2: Members email the product number(s) to Farm Bureau’s
designated contact at Sears Appliance Select : [email protected] for a quote. To receive this pricing a member must include their Farm Bureau membership number and Farm Bureau discount code CU098430 in the email.
Step 3: Members can then use a credit card to purchase the
discounted item and it will be delivered via a custom freight company.
All manufacturer warranties apply with the option to purchase extended Sears Protection Agreements. Installation is not included with delivery.
$500EXCLUSIVE
SAVINGSFOR FARM BUREAU MEMBERS
on the purchase or lease of most new GM vehicles. Certain restrictions apply. Visit www.fbverify.com/gm.
Auto Buying Program
Save time & money on your next new or used car or truck purchase.Program users have seen an average savings of $2,572 off MSRP.
Visit FBVerify.com/Drive to get started
®
Save up to 20% off at Participating Choice Hotels
Call 800-258-2847 Mention your State ID# 00223030
Online Booking – www.choicehotels.com enter your ID#
®
SAVE UP TO
40% OFF CARPET
20% Off Hard Surfaces
866-758-0801 Ext. 203North Little Rock, AR 72113
Contact: Bill Ross
DEPOSIT ACCOUNTS;
CREDIT CARDS; AUTO AND EQUIPMENT
LOANSContact Your Local Farm Bureau Agent!
1-800-492-3276 www.farmbureaubank.com
Osteoporosisscreening &
4 Ultrasound screenings only $135 for Members
Screen for Stroke, Aneurysm and Heart Disease.
FREE
R
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Off Select Tractors& Equipment
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Account Number 805-059-599Free Shipping for Online Orders1-877-202-2594 • www.grainger.com
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20-25% ACTUAL SAVINGS
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LIMIT 8 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
LIMIT 8 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
LIMIT 4 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
LIMIT 5 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
LIMIT 7 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
LIMIT 3 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
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LIMIT 5 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
LIMIT 7 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
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LIMIT 3 - Good at our stores, HarborFreight.com or by calling 800-423-2567. Cannot be used with other discount or coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
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coupon or prior purchases after 30 days from original purchase with original receipt. Offer good while supplies last. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
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ANY SINGLE ITEM!
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LOT NO. 67227 /69567/60566
27 LED PORTABLE WORKLIGHT/FLASHLIGHT
$259 REG. PRICE $5.99
Item 67227 shown
Requires three AAA batteries (included).
Item 95275 shown
3 GALLON, 100 PSI OILLESS PANCAKE AIR COMPRESSOR
LOT NO. 95275 /60637/69486
REG. PRICE
$79.99 $3999
$1199 LOT NO. 96645
18 PIECE T-HANDLE BALL POINT AND HEX
KEY WRENCH SET
REG. PRICE
$17.99
RAPID PUMP® 3 TON HEAVY DUTY STEEL FLOOR JACK
LOT NO. 68048 /69227
Item 68048 shown
$6999 REG. PRICE
$149 .99
WEIGHS 74 LBS.
SAVE $80
REG. PRICE
$149.99 $8999
LOT NO. 68887 /61207
90 AMP FLUX WIRE WELDER
NO GAS REQUIRED!
Item 68887 shown
NEW!
REG. PRICE $649 .99
LOT NO. 68784/69387
Item 68784 shown
HIGH GLOSS FINISH!
$35999
44", 13 DRAWER INDUSTRIAL QUALITY
ROLLER CABINET 2900 LB. CAPACITYWEIGHS 306 LBS.
5 FT. 6" x 7 FT. 6" ALL PURPOSE WEATHER
RESISTANT TARP LOT NO. 953/69136/ 69248/69128/69210
REG. PRICE $3 .99 $199
Item 953 shown
AUTOMATIC BATTERY FLOAT
CHARGER LOT NO. 42292 /
69594/69955
$499 REG. PRICE
$13 .99
Item 42292 shown
36 LED SOLAR SECURITY LIGHT
LOT NO. 98085 /69644/69890/60498
$1799 REG. PRICE
$24 .99
Includes 3.2V, 600 mAh Li-ion battery pack.
Item 69644 shown
$999 REG. PRICE $29 .99
3 PIECE DECORATIVE SOLAR LED LIGHTS
Includes three AA NiCd rechargeable batteries (one for each fi xture).
LOT NO. 95588/69462 /60561Item
95588 shown
SAVE 66%
LOT NO. 94141/69874
$1999 REG. PRICE $54 .99
TRIPLE BALL TRAILER HITCH
Item 94141 shown
REG. PRICE
$49.99 $2499
1/2" PROFESSIONAL VARIABLE SPEED REVERSIBLE
HAMMER DRILLLOT NO. 68169/67616/60495
Item 68169 shown
Item 38119shown
5 SPEED DRILL PRESS
$4999 REG. PRICE
$89 .99
LOT NO. 38119/44506 /60238
$7999 REG. PRICE
$129 .99
1500 PSI PRESSURE WASHER
LOT NO. 68333 /69488
Item 68333 shown
3-1/2" SUPER BRIGHTNINE LED ALUMINUM
FLASHLIGHT
REG. PRICE $6.99ITEM 65020/69052/69111Item 65020
shown
LIMIT 1 - Cannot be used with other discount, coupon or prior purchase. Coupon good at our stores, HarborFreight.com or by calling 800-423-2567. Offer good while supplies last. Shipping & Handling charges may apply if not picked up in-store. Non-transferable. Original coupon must be presented. Valid through 10/20/13. Limit one coupon per customer per day.
WITH ANY PURCHASE
20%OFF
hft_frontporch_0713_M-REG23250.indd 1 5/29/13 8:58:07 AM
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*Annual Percentage Yield (APY). The APY is accurate as of 5/31/2013 and is subject to change without notice. Minimum initial deposit of $1,000. Fees could reduce earnings on the account and a penalty will be imposed for early withdrawal. The Bank reserves the right to limit deposits taken under this program. See complete terms and conditions at www.farmbureaubank.com. Banking services provided by Farm Bureau Bank, FSB. Farm Bureau, FB, and the FB National Logo are registered service marks owned by, and used by Farm Bureau Bank FSB under license from, the American Farm Bureau Federation.
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