We have a family farm that includes our family and Rich’s brother Neil and his family. We are the 4th generation at Hanover Farms. Rich and Neil’s grandparents came to America from Germany to farm. We raise 400 head of Holstein cattle. 185 cows are milked in a free stall style facility twice a day. All our own replacement heifers are raised at the farm. There are about 800 acres of tillable farm land and we grow corn, alfalfa, soybeans, wheat and oats. We produce the feed for all our own cattle and sell some commodities.
Why do you farm?
We both grew up on dairy farms and really never considered any other way of life for our family. We have given our kids the opportunity to learn how to work together and feel pride and accomplishment for a job well done. They have learned that sometimes challenges come with life and how to deal with their situation and become a better person. Hard work, honesty, self-responsibility, good family values and helping others are the priorities in our lives. Farming gives us the opportunity to not only make a living, but raise our family in a rewarding and challenging atmosphere.
How are you involved in your community?
County Young Farmer group, St. John Church (Rich is on the maintenance committee and Jenny teaches CCD), Dairy Boosters and Band Boosters (we will chaperone the band trip to Disney this spring). Jenny also works part time as an RN at a local hospital.
What’s happening on the farm? We have just finished an expansion project with a new free stall barn, silage bunkers, manure storage and machine shed. The cows are enjoying their new gel mattresses and extra room. We are enjoying the efficiency of drive through feeding.
What motivates you?
Our business motivation is to provide the public with a healthy and safe product at a good value and produce it at a profit.
We are committed to continue to produce a healthy and profitable dairy product. Our farm will change and diversify to meet these goals and the needs of our expanding family.
Hot Corn Dip | A recipe from Jenny Zehentbauer
Two (11 oz) cans of Mexican/Fiesta Corn, drained
Two (4.5 oz each) cans chopped green chiles, drained
2 tablespoons chopped, pickled jalapeno
2 cups grated Monterey Jack cheese
2/3 cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish. Mix all ingredients but the corn chips in a large bowl. Transfer to the prepared baking dish and bake uncovered for 30 to 40 minutes or until bubbly around the edges. Serve warm with the corn chips.
You also can transfer this to a 4 quart crock pot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low heat to keep warm.