meet_the_daniels_1-33731accbdea85d37ab3549e41797452

Pleased to Feed You, the Daniels

Our family: Roger and Melissa and our children Lindsay, Emily and David.

How we met: I went to nursing school with Roger’s sister and she introduced us. We’ve been married 19 years.

When did you join Farm Bureau: Roger joined Farm Bureau when he was 18. We both have been on the Seneca County Farm Bureau board of trustees. Roger served as president and I am currently treasurer. We also are members of Southside Social Club advisory council.

We raise: Corn, soybeans, wheat, hay, cattle and sheep.

Community involvement: Roger works at Genex Cooperative in the shipping department. I am a registered nurse. Roger serves on the local cooperative board and on the agricultural education advisory committee. I am a 4-H adviser and secretary on the 4-H advisory council in the county.

Why we farm: We enjoy the planting and harvesting, raising livestock and being outdoors.

Our county is known for: Ballreich’s Potato Chips are made in Tiffin.

Why are you a Farm Bureau member: To have a voice in Washington, D.C.

Our biggest challenge: Trying to get things done on the farm and working a full-time job off the farm.

Who is your role model: Roger said his father is his role model. He was a dairy farmer and very involved in the agricultural community. Roger’s parents raised nine children.

Hardest chore: Predicting what the weather is going to do. The past year, it was hard getting the crops planted and then getting them harvested.

What motivates you? The daily life on the farm and watching things grow.

A recipe from Melissa Daniel
Tangy Meatballs

2 eggs
2 cups quick-cooking oats
1 can (12ounces) evaporated milk
1 cup chopped onion
2 teaspoons salt
½ teaspoon pepper
½ teaspoon garlic salt
3 pounds ground beef

SAUCE
2 cups ketchup
1½ cups packed brown sugar
½ cup chopped onion
½ teaspoon garlic salt

In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic salt. Add the ground beef; mix well. Shape into balls. Place in a 13” x 9” baking pan. Bake, uncovered, at 375 degrees for 30 minutes. Remove from the oven and drain. Place all of the meatballs in one baking pan. In a saucepan, bring all sauce ingredients to a boil. Pour over the meatballs. Return to the oven and bake, uncovered for 20 minutes or until meatballs are done. Yield: Four dozen

Lynn Snyder 

Lynn Snyder is senior director of communications for Ohio Farm Bureau.