My husband loves to make fun of the fact that my phone app is on the second (aka last) page of my home screen — meaning, I actually call and talk to people on my cellphone so rarely that it’s back there with the secondary stream of usage.

“It’s called a phone,” he mocks playfully, oh he who is constantly making and receiving calls all day every day. I use my phone primarily for communication, too, but as I think is common for my generation, I would so much rather send a text than actually talk to someone. With Brian though, it’s rare for a mealtime to go by that he doesn’t field (pun intended) at least one incoming call, the kind he really should answer because it’s another farmer or a field rep or a calf buyer, etc: somebody with something going on, somebody who is also on the go and needing something in real time.

Farmers can also be remarkably chatty, bless their hearts, so it’s not always quick.

In this season it is rare for Brian to answer my call on the first try, since he’s usually already on the phone with someone else, possibly with another on call waiting already. I’ve learned not to trust the automatic text reply “I’ll call you right back,” as chances are he’s mentally or physically off to another situation before he remembers I called. I’ll just try again in half an hour.

I’m not ragging on him — perhaps I would have been more frustrated earlier in our marriage, but my almost-fifteen years of farm-wifing has seasoned me some — as I can’t imagine how many details are constantly running around in his head. Though it can be exasperating, I’m also so proud of him being a guy so many people call when they need a hand or to talk something through.

I might have one call a day — basically anytime it’s more than that, it was a back-and-forth trying to connect with Brian. In contrast, when I asked Brian how many phone calls he makes/takes on an average day right now, he counted generally between 12-30, with one of his higher days being 44.

To borrow a line we quote often from a movie I’ve never seen but can’t help but appreciate the sentiment: “I’m not even mad, that’s amazing!”

Incidentally, my phone-app usage goes up this time of year too, but just to Brian; I had a whopping seven calls the other day, six of which were to him. This goes with planting/chopping/combining season (the next six months or so), as he can’t text when operating machinery, and I’m often trying to figure out where to drive in the field to meet him or I’m asking the increasingly-common summer question, “Will you be home for supper?”

Our goal is to wait for him to come in to eat so we can have supper as a family. So far, the kids have been good enough sports at going with the flow — and we are master snackers — that this has mostly worked in years past, unless he’s staying out later than 8 or 9 o’clock. Some day I anticipate Benson and Kiah forming actual appetites and then this won’t work so well, but I want to keep a priority on our family table together as much as I can ... even though mealtimes are rarely Hallmark moments of peace and tranquility.

That said, as we enter the season of more phone call questions of mealtimes, we enter more into the season of ready-whenever-Daddy-shows-up meals. A lot of people pull out the crockpot in the wintertime, but we do more here in this half of the year since food that can sit and wait is the name of the game. Microwaveable leftovers for the next probably-late, but-maybe-not night are also important.

Now if I could just get the other farmers away from their phones long enough for Brian to eat it. ...

Chipotle Chuck

The kind of meal that takes whatever variety of sauces and slaws and sides we feel like is our style, especially one that can be prepped ahead of time yet is ready somewhere in the multiple-hour window of Brian’s return. The kids are really into “meat!” right now, and this hit the spot enough that they came back while I was shredding the rest after supper for more mouthfuls as their bedtime snack. The accouterments have rotated in and out as we finish up the leftovers, but each time it’s been delicious.

Prep tips: I got mine started later than I had hoped, but it was in my multicooker, so I switched it from slow-cook to pressure-cook for a while: another good option for when supper time comes sooner than expected. Adjust the chipotle chile powder according to your heat preferences.

• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• ½ tablespoon chipotle chile powder
• ½ tablespoon salt
• 1 [3-4 pound] chuck roast
• 2 large onions, sliced
• 2 cups orange juice
• 2 tablespoons honey

Combine the chili powder through salt, and rub onto both sides of the chuck. Drop that into a slow-cooker, then sprinkle the onions over it. Pour in the orange juice, and drizzle honey over all. Cook on low for 6-8 hours, or until meat is fork-tender. Shred meat, and return to juices. Delicious in tortillas with taco fixings, or rice and beans, or if you’re my son, a bed of ketchup.

Lettuce Eat Local is a weekly local foods column by Amanda Miller, who lives in rural Reno County on the family dairy farm with her husband and two small children. She seeks to help build connections through food with her community, the earth, and the God who created it all. Send feedback and recipe ideas to hyperpeanutbutter@gmail.com.