Farm banking priorities: A legislative forecast for the coming year

American humorist Will Rogers, often called the cowboy philosopher, said: "The farmer has to be an optimist, or he wouldn’t still be a farmer."

It’s an opinion that must resonate with farmers and ranchers today as much as it did 100 years ago when Rogers said it.

Most U.S. farmers — and the banks that serve them — have had some reason to be "glass-half-full" folks over the last few years. Despite the global pandemic and the challenges it created — not to mention other economic factors at work, such as higher feed, fuel and labor costs; rising interest rates; and increased fertilizer prices — the U.S. agricultural economy has been remarkably resilient. Farmland value has been strong, and so has farm income.

How FSA Farm Loans Can Help You

Buying a farm is a big decision. Whether you want to commercially raise poultry, dairy cows, cattle or produce one of many crops, it is a big decision. You may need a loan to help get you started. That’s where the Farm Service Agency (FSA) and knowledgeable lenders like First Financial Bank come in – to assist family farmers like you.

What is an FSA Farm Loan?

The mission of the Farm Service Agency of the United States Department of Agriculture (USDA) is to “equitably serve all farmers, ranchers, and agricultural partners through the delivery of effective, efficient agricultural programs for all Americans.” One of the essential ways they support farmers and ranchers is by providing opportunities for financing that can help acquire or expand operations through their farm loan programs.

Creamy Jalapeno Skillet Chicken

Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon salt
4 chicken cutlets (about 1 pound)
2 tablespoons avocado oil or other neutral oil, divided
½ cup finely chopped onion
2 large jalapeño peppers, seeded and finely chopped (1/2 cup)
½ cup low-sodium chicken broth
2 ounces cream cheese, cut into cubes
½ cup shredded extra-sharp Cheddar cheese
Chopped cilantro for garnish (Optional)

Directions

Stir cumin, chili powder and salt together in a small bowl. Sprinkle both sides of chicken with the spice mixture.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil, onion and jalapeños to the pan. Cook, stirring, until softened and starting to brown, about 3 minutes. Add broth and cream cheese; bring to a simmer. Cook, stirring to melt the cream cheese, for 3 to 5 minutes. Add Cheddar; stir until melted. Return the chicken and any accumulated juices to the pan and turn to coat with the sauce. Serve sprinkled with cilantro, if desired.

Come See Us!

We plan on attending the following shows in 2024 and hope to see you there!

July TBA: Arizona Cattle Growers Association Summer Convention-Phoenix, AZ

September 17-19: Farm Science Review, London, Ohio

December 12-14: Western Alfalfa & Forage Symposium-Sparks, NV