I don’t know about you but I LOVE me some red beans and rice… A little spicy sausage, some beans, and rice, perfection! It makes me want to break out into Baby Got Back… Ahem, anyway – Adam Stromberger joins us today. He produces red beans, among several other crops out in Windsor, CO. And it is solely because of him, their farm started producing dry red beans! Dry bean production intrigues me, I think mainly because it is not something I am very familiar with! So I was overjoyed when Adam agreed to be featured and share with us a little insight into his farm! So welcome Adam, and be sure to check out his message to y’all!
- When did you start farming? What brought you into farming?
I started farming on my own in 2005. But, before that I was always helping and learning from the generations before me.
- Are there any differences between your farm now and your farm when you were a kid?
Equipment upgrades and a new shop
- Who farms with you and what are their roles?
My father, Harold Stromberger, also farms. We each have our separate ground to work and take care of, but we are also always willing to help each other out.
- What has been the hardest part of farming for you?
- What has been the most satisfying part of farming for you?
The commitment, knowing that you are growing food for someone somewhere, and the family tradition.
- What crops do you grow and why?
Corn for grain: close market and local ethanol plant
Corn for silage: high demand for silage due to large number of dairies in the areas
Dry red beans: good growing conditions for dry red beans and close market
Wheat: crop rotation, early water use, and minimal water use
- What do you think was the most useful advance in farming such as machinery, genetics, chemicals, etc?
Roundup Ready crops minimize the amount of chemicals used
- What is your favorite thing to do with the food crop you grow?
Chili and red beans and rice
- Any memories you want to share about this feature ingredient?
I was the first one in my family to raise dry red beans, starting in 2011. The past season my dad and I raised 140 acres of dry red beans.
Future of Farming
- What is one message you’d like to get across to the general public about what you do?
Without farms there wouldn’t be food. I live in an area that is steadily increasing in population. It is hard for me to watch ground that once supported a crop be sold for development. The population will continue to increase, but ground needs to be there for farmers to grow the food for that population.
- What advice would you give to anyone interested in getting into farming?
Listen to farmers who have been in the game for years and realize that success doesn’t happen overnight. Farming takes a large amount of commitment and dedication. You also have to be willing to be part of the farming community because farmers are always there to help each other out.
Thank you Adam for sharing a little bit of your life and farm with us! I thoroughly enjoyed the photos! For more information about dry beans, you can visit the U.S. Dry Bean Council.
I made my recipe with andoulli sausage. Traditional (I think) for red beans and rice. But if you aren’t a big fan of heat, you can use a more mild sausage. This recipe was honestly quick and easy, perfect for a week night supper! I had it made within a half hour, it doesn’t get better than that!
- 2 teaspoons olive oil
- 4 links smoked sausage (Andouille), cut into 1/2 inch rounds
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 3 cloves garlic, minced
- 1 (15 oz.) can red beans, drained and rinsed
- 1 (15 oz.) can diced tomatoes with juice
- salt and pepper to taste
- 2 cups minute rice (brown or white)
- 2 cups chicken broth
- 1/4 teaspoon cayenne pepper
- 2 teaspoons Cajun seasoning
- 1 tablespoon hot sauce (I use Frank's)
- parsley to garnish
- Heat olive oil in a large skillet or dutch oven over medium heat. Add the sliced sausages and cook for 3-4 minutes or until slightly browned. Add the onion and bell pepper. Cook until onions start to become translucent. Add garlic and rice. Stir in the red beans, diced tomatoes, chicken broth, hot sauce, and all spices. Cook for 20 - 25 minutes or until the rice is tender and most of the chicken broth has been absorbed. If necessary, add more chicken broth.
- Garnish with parsley and serve.
This post is part of my Thirty Days of Food series where I am writing about food and farming for the entire month of November, to find out more about it all or how to follow along, visit my Thirty Days of Food page or click the photo below to find more great recipes with farmer features!