Challenges and Connections in Farming and Food

The fall harvest of 2026 has been demanding. We feel the absence of Dad counting grain trailers from our parents’ home. Like our neighbors, Dad would be troubled by soaring diesel costs for farm equipment. August’s weather patterns hindered the harvest, causing soybeans to be undersized and leaving cornfields waterlogged.

Farmers face the burden of $1,000 per semi-load due to diesel prices hitting $7 a gallon. Many struggle with seed, fertilizer, and utility costs, fearing they can’t afford spring planting in 2027. My sister Carol and nephews Bill and Bob focus on corn, avoiding soybeans and other crops.

Hoosier Ag Farming reports that high production costs and economic uncertainties affect farmers’ finances. International conflicts and trade issues add stress to their balance sheets. Despite potential farm aid, the delay in receiving funds may push struggling farms out of business.

In lighter news, our family received a touching note from our ‘honorary rural farm folk’ friends, the Maranowicz family. They remembered Dad Chester’s 79th birthday in 2008, celebrated with Polish cuisine. Harry Maranowicz and his family hold dear memories of those days. They owned a nearby ‘retired’ dairy farm and gathered for annual barbecue events.

During summer weekends, the Maranowicz family would visit from Downers Grove, Illinois. The gatherings included Polish meats and recipes, attended by neighboring friends like the Wappels and the Scamerhorns. Harry’s sister, Clara Mae Rucka, prepared ‘Kopytka,’ included in my 2010 cookbook.

The farm’s iconic corn silo displayed a Miller High Life Beer ad. Recently, I’ve enjoyed ‘street corn’ or ‘elote’ as a tasty Mexican dish. Maria E. Arteaga and her husband Chef Hugo Francisco Perea from 10Forty Banquets and Catering share their elote recipe. Chef Hugo is a seasoned culinary expert at The Center for Visual and Performing Arts.

Chef Hugo’s Family Favorite Mexican Street Corn Recipe

Makes 4 servings

• 4 ears of sweet corn
• 1/2 cup soft spreadable butter
• 1 cup mayonnaise
• 1 cup Cotija cheese
• Chili powder to taste
• Wooden skewers

Directions:

1. Boil corn with sugar and salt for 4 minutes until tender.
2. Remove corn and shake off excess water.
3. Insert a skewer into the cob. Apply butter lightly.
4. Spread mayo generously over the corn, then add Cotija cheese.
5. Sprinkle chili powder, adjust butter as desired.
6. For a less messy version, cut kernels off into a bowl, mix with layers, and serve.

Columnist Philip Potempa, with four cookbooks, hosts a weekly radio show at WJOB 1230 AM. Contact him at [email protected] or mail: From the Farm, PO Box 68, San Pierre, Indiana 46374.