Paul Casper is a farmer from Lake Preston who has a special affinity for the great outdoors.
“I’ve been hunting, fishing and trapping all my life,” said Paul. “Our family has done it for many generations. You’ll always find fish in our freezer. Just a couple weeks ago, my daughters were home, and I sent them home with some walleye. It truly is a family tradition.”
Paul says he loves being able to look out his window and see wildlife at any given moment. As a fifth-generation farmer, agriculture is just as much a part of Paul’s family legacy as hunting and fishing, and he says both come with big responsibilities.
“How we take care of the land is very important to our farm and the well-being of wildlife in the area. We want to protect and take care of the land and water so that future generations of farmers and wildlife can thrive for years to come,” he said.
On their farm, Paul, along with his wife, Korlyn and son Drew, grow soybeans and corn. They use many sustainable farming practices like minimum and no-tillage practices, and putting in food plots for the wildlife.
With all the hunting and fishing Paul has done over the years, he’s developed a mean grilled walleye recipe. Have questions for Paul about sustainable farming? Leave them in the comments.
Farmer Paul's Grilled Walleye
- Vegetable Oil
- Lemon Pepper Season to taste
- Garlic Salt Season to taste
- Almonds or Pecans Season to taste
- Cayenne Pepper Optional
- Spread vegetable oil on an aluminum pan, coating the bottom
- Brush butter or spread spray-on button on your walleye
- Sprinkle lemon pepper and garlic salt on top - don't get too wild. Want to give it a kick? Add cayenne pepper
- Add smoke pellets to grill. Heat grill to 400°F
- Add sliced almonds to the top of the fish. If you're using pecan smoke pellets, add pecan slices.
- Grill for 15 minutes on one side