by Ashley Skarsgard
Fall has always been one of my favorite times of year, for many good reasons. As a farmer, being able to reap a harvest after a long and sometimes stressful growing season is one of the highlights for me. The crispness in the morning air, the whole harvest crew gathering to work together each day and the field suppers - prepared by loving hands and served on the tailgate of a Ford pickup - are what truly make my heart happy. The teamwork that goes into a successful harvest is nothing short of spectacular.
Speaking of teamwork, volleyball and football seasons are two other fall highlights for me. I loved being on the court playing ball growing up (I still do!) and I love being in the bleachers with hundreds of other fans cheering for our small-town athletes now during this stage of life. Both of my boys had successful seasons playing tackle football this fall, and I look forward to the day my daughter gets to suit up on the volleyball court in the years to come. I didn’t know how much I would enjoy these days until they were upon me, but they are truly some of the very best days of my life. There are so many great life lessons to be learned through sports, and I can’t wait to witness my kids and their teammates experiencing it all in the coming years!
After harvest finishes each year, the kids cannot wait to host our weekly football get-togethers. Friends, family, football and food fill the house after church each Sunday. Venison sausage in the crock pot, hamburger cheese dip and chips, and a roast or chicken slow-cooking for supper are typical menu items. Sometimes I even throw in a sweet treat for dessert.
We are blessed with great neighbors who raise quality beef, and I can’t emphasize how important it is to support your area ranchers by buying your beef, pork, or other meats locally whenever possible. I am also thankful for the opportunity our family gets to hunt and process local wildlife to fill the freezer each fall.
Thankfulness is always at the forefront of my mind this time of year. Thanksgiving is almost upon us, and it’s a great time to slow down, reflect and really think about all the things we can and should be thankful for. I would like to encourage everyone to take a moment each day to think about or write down one or two things you’re thankful for, and maybe even share with someone why you’re thankful for them. While we all have plenty to be thankful for, we should also keep those who are grieving or hurting close to our hearts in the coming days and weeks. It was a particularly tragic season for many of our friends and loved ones, so we should all make a point to choose kindness in our daily interactions and give each other a little extra grace as the remaining days of 2025 pass us by.
As much as I love the joys of fall, and try to soak up all the moments, it seems like the days are fleeting and I honestly don’t know how December is less than two weeks away already! Before we know it, we’ll be moving into a whole new season, celebrating Christmas with loved ones and ringing in a brand new year. So, for now, I’m going to try to slow down a little bit, look around at all the things I have to be thankful for and leave you with my Grandma Esther’s bun recipe to try with your holiday meals!
Esther’s Buns
2 c. milk
3 c. water
1 ½ c. sugar
2 T. salt
3 pkg. dry Rapid Rise yeast
1 ½ c. oil
5 eggs, beaten
10 to 12 c. flour
Heat water and milk to 120°. Add sugar, salt & beaten eggs. Stir, then add 4 cups flour with yeast; beat well (can use mixer). Add oil; beat well. Work enough flour to make soft dough. Let rise, punch down and let rise again. Shape into buns. Let rise 1 hour or so. Bake at 400° for 10 to 12 minutes..
Ashley is the District 8 representative on the NDFB Promotion and Education Committee. Prior to that, she served on the NDFB YF&R Committee representing District 8, and as chair of the committee. Ashley and her family live and farm near Stanley, N.D. Read more about the P&E Committee here.