Kids Field Guide

October 5, 2026

By Lydia Zerby

explore it.

What’s happening on Iowa farms in the Fall? 

Corn: Time to harvest!  
After months of growing, corn is ready to come out of the field. Farmers use combines to harvest the ears and separate the kernels from the rest of the plant. 

Soybeans: Look for the golden fields!  
Soybean plants begin turning from green to yellow and brown as they mature. When the beans are ready, farmers harvest the plants and collect the tiny soybeans inside the pods. 

Pumpkins: Pick me!  
Fall is pumpkin-picking season! Pumpkins grow on vines and change color as they mature. 

Cattle: Getting ready for cooler weather! 
Fall also means changing routines for cattle farmers. Farmers make sure their animals have plenty of feed, clean water and comfortable places to spend the colder months. 

Apples: Crunch time! 
Many Iowa apple orchards are busy with harvest. Apples are picked when they’re ready and can be eaten fresh, turned into cider or used in favorite fall recipes. 

Cover Crops: What happens after harvest? 
After farmers harvest crops, many plant cover crops. These plants grow when the main crop isn’t in the field and help protect the soil. 

Iowa farms don’t all look the same — and they don’t all follow the exact same schedule. Weather, soil, crops, livestock and location all influence what farmers are doing throughout the year. 

test it.

Q: What crop is used to make ethanol, a fuel for family vehicles? Wheat, soybeans or corn? 
      A: Corn. Iowa is the #1 producer of ethanol in the U.S. 

Q: On average, how many hours a day do cows lie down to rest? 8, 13 or 17? 
      A: 13 hours. Resting is an important part of keeping cows healthy and comfortable. 

Q: What is another name for green soybeans? 
      A: Edamame. They are soybeans harvested at about 80% maturity, which accounts for their higher moisture and sugar content.  

Q: One glass of milk has the same amount of calcium as how many cups of broccoli? 3 cups, 5 cups or 7 cups?  
      A: 3 cups. Milk is white because it contains casein, a calcium-rich protein. 

meet it.

Name:
Mike Yegge 

Favorite farm job:
Combining in the Fall 

Favorite Iowa food:
Sweet Corn 

What did you want to be when you grew up?
NBA Basketball player 

Funniest thing that has happened on the farm:
When out-of-state visitors come to the farm! 

One thing kids should know about farming:
Farming is hard work, but can be one of the most rewarding careers if you enjoy what you do. 

try it.

Pork Nuggets 
• 1 pork loin (1 ½ to 2 pounds) 
• 1 box (7-ounces) Cheezits (baked snack crackers) 
• 4 eggs 
• ¼ cup water 
• Vegetable oil, for frying 

Cut pork into bite-sized pieces. 

Pour crackers into a food processor or blender and pulse until they’re fine crumbs; set aside. 

In another bowl, whisk together eggs and water; set aside. 

Take a piece of pork, dunk in egg mixture, then coat in cracker crumbs; repeat until all pork pieces have been coated. 

Use one of the following methods to cook the pork nuggets. 

Fry: Pour vegetable oil into a pan until it’s at least 1 ½ inches deep. Heat the oil to 350 degrees F and then fry several pork nuggets at a time for about 3 minutes or until the internal temperature of the pork is 145 degrees F. Remove the pork nuggets and place on a paper towel-lined plate and repeat until all nuggets are cooked. 

Air fry*: Place the nuggets in an even layer in the air fryer, making sure to give some space between the nuggets. Air fry at 375 degrees F for about 6 minutes or until the internal temperature of the pork is 145 degrees F. Remove the pork nuggets and repeat until all nuggets are cooked. 

*Air fryers vary greatly, so you may have to adjust the time and temperature depending on the brand you have. 

Bake: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the pork nuggets on the baking sheet and bake for 10 minutes, or until the internal temperature of the largest pork nuggets are 145 degrees F. 

Serve pork nuggets warm with dipping sauce of choice. Serves six (¼ pound of nuggets each). 

Recipe and photo credit: Iowa Pork Producers Association