Hoegemeyer Homecoming Field Day
DakotaFest, Mitchell, SD
Husker Harvest Days, Grand Island, NE
Booking Discount Deadline
- Corn - $5.00 per unit
- Soybean - $0.25 per unit
- Sorghum - $2.00 per unit
Booking discounts apply only to seed purchased during Hoegemeyer Homecoming.
Quote of the Month
“The farmer is the only man in our economy who buys everything at retail, sells everything at wholesale, and pays the freight both ways."
- John F. Kennedy
Make plans now to attend Hoegemeyer Homecoming Field Day Thursday, Aug. 11, at Hooper, Nebraska.
This free event, which runs from 8 a.m. to 3 p.m., includes tours of Hoegemeyer seed plots and facilities, equipment displays, raffles, and exclusive one-day only discounts* on Hoegemeyer seed, including:
Corn: $7 per unit
Soybeans: $0.50 per unit
Sorghum: $3 per unit
Speakers include Mark Pearson, host of the nationally syndicated public TV program “Market to Market,” Dr. Tamra Jackson, UNL corn nematode expert, and Dr. Tom Hoegemeyer, chief technology officer at Hoegemeyer.
Hoegemeyer agronomists and product managers will be on hand throughout the day to provide expert insights on Hoegemeyer products and answer questions.
*Discounts apply to customer-signed orders only at Hoegemeyer Homecoming. Bookings can be changed before shipping.
New Products for 2012
Hoegemeyer has released its new products for 2012. We are excited to bring you 12 new corn hybrids, five new soybeans, two new grain sorghums, and one new forage sorghum. The continued advancement in these products has allowed us to provide you with the latest genetics with the right traits. You can see these new hybrids in the 2012 Seed Guide. If you need a seed guide, contact your local Hoegemeyer Dealer or DSM.
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This month our recipe comes from JoAnn Wernli - Gridley, KS.
Rhubarb Cream Pie
1 (9 in.) unbaked, single-crust pie shell
1 ½ cups sugar
¼ cup all-purpose flour
¾ tsp. ground nutmeg
3 eggs, slightly beaten
4 cups sliced fresh rhubarb
½ cup all-purpose flour
¼ cup sugar
1/3 cup butter or margarine
Prepare the pie shell. In large mixing bowl stir together the 1 ½ cups sugar, ¼ cup flour and nutmeg. Add the eggs and blend well. Gently stir in the rhubarb. Turn the mixture into pie shell. In a small bowl stir together the ½ cup flour and ¼ cup sugar. Cut in butter or margarine till mixture resembles coarse crumbs. Sprinkle over the top of pie. Cover edge of pie with foil to prevent overbrowning. Bake in a 400 degree oven for 20 minutes. Remove foil. Bake for 20 minutes more till topping is golden. Makes 1 pie.