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september / october 2011 • free redouxhome.com
INSIDE THIS ISSUE: HOST A HARVEST PARTY WITH LOCAL FOODS AND WINES
northfield • red wing • faribault • cannon falls dundas • mississippi river valley
DRINK THIS:
LOCAL WINE EXPERTS GUIDE YOUR TASTE BUDS
PASS THE CHEESE, PLEASE
WHAT’S SO GREAT ABOUT ARTISAN CHEESES? FIND OUT
ART IN THE GARDEN:
ADD A SPARK OF WHIMSY cover photo by nichole day diggins
redoux home bazaar STRUCTURAL INTEGRATION The Rolf method of structural integration helps you find stability and alignment to increase flexibility, decrease pain and create a sense of peace. • Individual sessions • Posture Lab, Sept. 14 to Oct 19, 6:30 to 7:45 p.m. • Yin Yoga class, Sept. 15 - Nov. 17, 12:15-1:15 p.m. (free will donation) Daniel Martin Certified Guild for Structural Integration practitioner and yoga instructor Northfield Buddhist Center 313 ½ Division St., Northfield 507.664.9418
THE INDIGO CONFERENCE ROOM IS AVAILABLE FOR BUSINESS MEETINGS Features: • Roof Deck overlooking the Mississippi River • Elevator Access • Special Daytime Rates • Downtown Red Wing in the restored Indigo Building 325 Main Street • Red Wing 651.267.0076
MAIDEN ROCK WINERY & CIDERY Located in the bluffs overlooking Lake Pepin, we offer wines and our signature hard ciders crafted in the farmhouse tradition of southwestern England.. Lake Pepin Food, Wine, & Cider Festival - Sept. 24. Tickets available online or at the winery – reservations required.
ACCOLA GALLERY Introducing the Antique Oriental Carpet Collection. New Vintage Show: Thurs., Sept 22nd, 5-8pm Accola Gallery 502 2nd Ave E., Durand, WI Tel: 715.672.8188 Open Wed to Sat 10AM to 5PM
info@maidenrockwinerycidery.com Phone: 715/448-3502 maidenrockwinerycidery.com
www.accolagallery.com
REBOOT COMPUTERS Computer service and repair in Northfield. System diagnostics Virus removal Data transfer Custom system builds Wireless network setup Hardware sales and installation Reboot Computers 18 Bridge Square, Northfield help@rebootnorthfield.com Tel: 507.663.7050 www.rebootnorthfield.com
LINDA DAY CLAY Handmade functional pottery. Custom clay pieces for all occasions. Linda Day Clay Arkansaw, WI daydunlp@nelson-tel.net Tel: 715.285.5692 www.lindadayclay.com
SHEPHERD’S WAY FARMS Minnesota Artisan Sheep Cheese Shepherd’s Way Farms, a local family-based sheep dairy, produces award-winning artisan cheeses on the farm, just outside Northfield. Find Shepherd’s Way cheeses at Just Food Co-op in Northfield, or other local co-ops, specialty cheese shops, or Byerly’s, Lunds & Kowalski’s. www.shepherdswayfarms.com 8626 160th St East • Nerstrand, MN • 507.663.9040
PUBLISHER Flying Pan Productions EDITOR Elizabeth Child COPY EDITORS Jodi Ohlsen Read Linda Day Dunlap CONTRIBUTORS Elizabeth Child Alex Desnick Nichole Day Diggins Linda Day Dunlap Jodi Ohlsen Read Christine Reed Brian Schneider Crystal Strickland ART DIRECTOR / DESIGN Nichole Day Diggins SALES Linda Day Dunlap Peter Diggins REDOUX HOME • PO BOX 148, Northfield, MN 55057 p: 507.301.9710 e: info@redouxhome.com
Open Monday–Saturday 8 a.m.–9 p.m. & Sunday 10 a.m.–7 p.m. 516 Water Street S, Northfield • 507-650-0106 • www.justfood.coop
redoux home is produced by Flying Pan Productions. All rights reserved. Copyright 2011. Copies of this publication or its contents may not be made for promotional purposes. For article reprints, contact REDOUX HOME at info@redouxhome.com. to advertise: 507.301.9710 • 612.812.9987 www.redouxhome.com
editor’s note
CULTIVATE YOUR PALATE How do you know what you like in life? When I lived on the East Coast, life was like Seinfeld’s Soup-Nazi counter. Snooze you lose.
redoux home is seeking dependable, professional self starters to join our team. Sales experience preferred. Send cover letter and resume to: info@redouxhome.com.
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It’s not true, but beer is simple. Wine has so many varietals and price points that seem unrelated to taste. At a holiday dinner my cultivated sister had us taste test wines with masked labels. I selected the $3.99 wine over the $30 Cloudy Bay. Trader Joe’s is my sommelier. Just add ice, seltzer bubbles and an orange slice to make a cocktail that’s 70s chic. In this fall harvest issue we offer tips for cultivating your palate with help from food and wine critic Dara Moscowitz Grumdahl and Shepherd’s Way Farm’s Jodi Ohlsen Read. We suggest hosting a harvest party for a tasteful adventure with wine, cheese, lovely breads and spreads, and homemade pizzas. Cultivate your palate, and someday you can extol the virtues of artisan cheeses while apprising the exhaustive wine menu at your favorite bistro – if you can decide which one, that is. Whatever.
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Elizabeth Child, editor Editor@redouxhome.com
SEPTEMBER / OCTOBER 2011 redouxhome.com
join the redoux home team – ad sales help needed
But I am hopelessly Midwestern. At Red Box, by the time I’ve selected a genre, a line of squirrely renters has formed behind me. I have a friend I call my personal shopper to help pick out my clothes. And when asked what I like in wine, I usually punt and say, “I prefer beer.”
celebrate the harvest september / october 2011
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redoux home bazaar Your resource guide for great places, products and services.
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host a backyard harvest-tasting Bring the harvest home, and learn to love eating local all over again. BY ELIZABETH CHILD
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a salve for the snobless Minnesota author Dara Moscowitz Grumdahl’s book, Drink This, Wine Made Simple is worth setting a place for at your table. BY ELIZABETH CHILD
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stellar cellars Create a root cellar to savor the harvest in winter. BY CRYSTAL STRICKLAND
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pass the cheese, please! What’s so great about artisan cheeses? Depth of flavor and variety! BY JODI OHLSEN READ
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departments 04
editor’s note Cultivate your individual taste. BY ELIZABETH CHILD
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on the table
Expand your root vegetable repertoire beyond the typical potato.
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on the table Cooking with pumpkin is easy as pie, and a lot more versatile. BY JODI OHLSEN-READ
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interiors Rugs 101. Discover floor accents that speak to you. BY BRIAN SCHNEIDER
in the garden The art of gardening. Plants, flowers and artwork coexist beautifully in this Red Wing garden. BY NICHOLE DAY DIGGINS
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redoux-it yourself
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Treadle Vanity Recipe Sew stylish! A treadle sewing machine table is now a vanity. STORY AND PHOTOS BY CHRISTINE REED
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expressions
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Some local art happenings you won’t want to miss: Fresh Art, Lakeville, Red Wing and South Central Minnesota.
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HOST A BACKYARD
HARVEST TASTING
STORY BY ELIZABETH CHILD PHOTOS BY NICHOLE DAY DIGGINS
REDOUX HOME staffers and friends celebrated early fall harvest with a backyard harvest tasting that was fun and simple. You can, too. Gather local wine and foods, invite some friends and let your Minnesota palate polka.
Not sure where to start? Neither were we, quite frankly. But
we knew we wanted to explore local wine. Our climate has made bringing quality from vine to wine challenging, but a cold country wine can be amazing.
While our harvest tasting included a wine tasting, it wasn’t a strict wine tasting. (Nix to spit buckets!) We started with lighter, sweeter wines and slaved our way toward reds, sometimes detouring back for another pour.
There’s no accounting for Minnesota hardiness, and now we have stalwart grapes to match. Wines from Minnesota hybrid grapes have climbed podiums to win medals and given us a wine country all our own. Minnesota wineries, along with those across the Mississippi, offer day-trippers the fun of seeing vineyards stretching across gorgeous vistas, meeting vintners who are full of stories and wisdom, and experiencing local fare first-hand. Tastings cost a mere $5 or $10 at the wineries, and offer a flavor of the region that is rich with uniqueness and sophistication. While some vineyards have imported vines, most local vintners are proudest of their wines made from grapes far less familiar than Chardonnay or Cabernet. They include Seyval, one of the original French-American hybrids to be grown in the state, and University of Minnesota cultivated breeds: La Crescent, Frontenac, Frontenac Gris and Marquette.
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Décor was what we had around the house and what a few dollars can buy at a thrift store. Entertaining can get complicated fast, and we were determined to keep it simple. But since many contributed, no one had to be stressed. In the end, we all added surprising wines, creamy cheeses and herby meal-stopping breads to our dining dance card, and agreed to take a spin with the locals more often.
Dedicated Minnesota vintners ply their craft where grapes have a short and grueling growing season, where grapes can freeze in a cold spring (like last year’s) and where some vines – those imported from Europe - have to be buried to survive winter. Why do wine makers slog it out here? Their answer is probably the same as the one you give on days that plummet to 30 below. “I guess I’m crazy.” SEPTEMBER / OCTOBER 2011 redouxhome.com
We asked four vintners in our region to select representative wines from their vineyards to introduce us to what makes them distinctive. We paired the wines with cheeses from Shepherd’s Way Farm, the farm of Jodi Ohlsen Read, our collaborator and copy editor, and breads from the Brick Oven in Northfield. We added some pesto and tapenade appetizers and followed with homemade pizzas topped with local ingredients to create a backyard harvest celebration. No marshmallows or crushed potato chips were allowed.
The Local Grape
Vintners’ Choice Maiden Rock Winery & Cidery, Stockholm, Wisconsin
Not all wine is grape wine. Maiden Rock Winery & Cidery on the Wisconsin side of the Mississippi River makes its libations from 50 varieties of apples including many heirloom apples. The distinction between apple wine and cider, says vintner Herdie Baisden, is the alcohol content and not carbonation as you might think. Both are fermented apple juice, but ciders can taste a lot like wines if they have no carbonation. In Wisconsin his libations containing more than seven percent alcohol are considered wine. Cider typically has five to seven percent alcohol.
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A college history and psychology major cum agriculturalist who loves myth and legend, Baisden says that “hard” cider was more popular than whiskey during the 1920s prohibition. Prohibition was nearly the demise of American cider because the cider mills were stamped out, he adds. One of the few cider apples that survived prohibition was the Golden Russet. At Maiden Rock, you can try a Golden Russet still cider in July and August. The satisfying taste is mildly sweet with no sugar added. This wasn’t, however, among the bottles Baisden chose for our harvest tasting, though we recommend it. Baisden selected his most awarded wine, Dolgo Crabapple, which he developed by trial and retrial from, yes, the Dolgo crabapple. It is “blushed” with cold hardy Frontenac and Sabrevois grapes. Unlike the tart crabapple, it is smooth yet crisp and just sweet enough to sip chilled on a warm day, with or without food. For pairing with our grilled pizza, Baisden recommended his Honey Crisp cider, a sparkling cider with a flavor that has made the Honey Crisp apple, one of our region’s treasures.
Herdie Baisden, along with his wife Carol Wiersma, purchased an 80-acre farm outside the village of Stockholm to establish an apple orchard.
Fall Happenings: The annual Lake Pepin Food, Wine & Cider Festival, hosted at Maiden Rock Winery & Cidery, is a beautiful day of great food and drink. Celebrate the season with extraordinary fall delights of the Lake Pepin region, as interpreted by chef Judy Krohn of the Harbor View Cafe in Pepin, Wisconsin. Experience delicious wine pairings and taste the new wine and cider from Maiden Rock Winery & Cidery, just on release! Sample a unique collection of Wisconsin-produced hard ciders from around the state. Music by folk-rockpop duo Patchouli. maidenrockwinerycidery.com
Vintners’ Choice
Vintner John Falconer, who decades ago built Red Wing Stoneware, a major tourist attraction, started selling Falconer wines eight years ago.
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Falconer Winery, Red Wing
Pizza and wine meet their match at Falconer Winery in Red Wing. Vintner John Falconer installed a stone pizza oven for wood-fired pizzas last year. Now you can enjoy wine with pizza on the deck overlooking the valley vineyard and the surrounding bluffs.
Fall Happenings:
The vineyard sits stealthily behind Menard’s on what was a sleepy gravel road outside of town when the first vines were planted 13 years ago.
falconervineyards.com
For our tasting, Falconer selected his Seyval Blanc because of its unique flavor and because it is one of the original wines made at the winery. Seyval grapes are a French-American hybrid developed early last century and the delicate vines have to be laid down and covered to keep them from freezing in winter. Frontenac’s Seyval Blanc can be served with a hearty steak, chicken or fish. Also recommended by REDOUX HOME is the Frontenac Port, a red port with immense fruit flavor, for sipping after dinner.
Music in the Vines concerts: September 4: Patchouli – 7pm October 2,:
Justin Roth– 7pm
Cannon River Winery, Cannon Falls
John and Maureen Maloney started their family winery in 2005 on a southern facing hill in Sogn Valley they call “perfect” for grape growing. Their renovated 19th century shop in downtown Cannon Falls makes a wine tasting easy for day- trippers to access. Special events including weddings also are held five minutes away in a rescued timber barn frame overlooking the spectacular vineyard. The winery selected Sogn Blanc and Sogn Blush for our harvest tasting. These are two of the vineyard’s original, signature wines. Sogn Blanc is their take on a Reisling. It starts sweet and ends with smooth finish. It pairs well with Minnesota artisan cheeses along with Asiago, Blue and Parmesan cheeses. Also try it with pastas and desserts.
Fall Happenings: Volunteer to pick grapes and enjoy lunch on the vineyard in September. Call 507.663.7400 for information. Artists are invited to create their take on the vineyard for a wine label. Artwork will be showcased and two winning labels will appear on Sogn Blanc and Sogn Blush wines. Artwork is accepted through October 29, 2011. Contact Kelly at 651.792.5044 for information. cannonriverwinery.com
It is said that the most flavorful grapes are those that have to work the hardest to survive. Alexis Bailly is famous for its tagline – “where the grapes can suffer.” In 1973 Minneapolis attorney David Bailly ventured into serious commercial winemaking in Hastings. Bailly made a name for himself and his winery by cultivating imported European vines in this unwelcome climate for grapes, and for developing unique wines that got national attention. His daughter Nan Bailly now runs the winery, keeping the tradition going, while adding new wines made with hardy University of Minnesota grape varieties.
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Alexis Bailly’s Voyageur wine was summoned to our harvest party by popular demand. Voyager is a complex, full-bodied red made from a blend of Bailly’s 30-year-old French imported grapes and new varieties developed by the University of Minnesota. Among its long list of medals, it has been awarded “Best Wine of North America.” As a dry red, Voyageur satisfied our desire for a robust table wine. We found it less heavy than a Cabernet and a true crowdpleaser.
SEPTEMBER / OCTOBER 2011 redouxhome.com
Sogn Blush is similar to a white Zinfandel but made with a blend of Edelweiss, Frontenac and La Crescent grapes. It pairs well with sharp cheddar and cream cheeses, pasta with cream sauces, Mexican foods and desserts.
Alexis Bailly Vineyard, Hastings
A Salve for the Snobless
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Minnesota author Dara Moscowitz Grumdahl’s book, “Drink This, Wine Made Simple,” is worth setting a place for at your table. Moscowitz Grumdahl offers a structured, entertaining approach to developing a discerning wine palate that’s uniquely yours. A James Beard award-winning food and wine writer and senior editor at Minnesota Monthly and Real Food, she admits that early in her career she was like many mainstream Americans. She liked wine, but she didn’t have a “warts and all” love for it. She taught herself to navigate the obfuscating world of wine out of necessity – as a food writer she was making next to nothing for pay. Her editor told her she’d make a respectable living if she could write about wine.
Dara Moscowitz Grumdahl offers a structured, entertaining approach to developing your palate in her book Drink This, Wine Made Simple.
Her witty repartee and great stories don’t mask the seriousness of the book’s ultimate goal. She undertakes the herculean chore of hand-holding today’s cultural cavemen and women through the experience of wine tasting and developing their palate. Each chapter is a guide to tasting a wine varietal (wine made primarily with a single type of grape). She instructs you to try wines from the bottom to the top shelf, as you may find priciest, most awardwinning aren’t actually your favorites. You also get tips for tasting like, why to swirl wine in your glass, when and what to eat to clear your palate and when it’s time to stop tasting if you’re on your own, presumably so you don’t waste good bottles of wine by opening too many at once. Moscowitz Grumdahl also offers lists of smells to help you describe flavors from blueberry to cat pee in each varietal. Cat pee is the ammonia-like odor found, and even desired, in some Sauvignon Blancs. Her method involves placing items emanating these scents in glasses to smell – rose canes and brambles in one glass, cut grass in another, melon in yet another. The cat pee is left to your imagination. In addition, Moscowitz Grumdahl is quick with canny observations, for instance: robust Zinfandel, from the California-grown grape, is the only wine some Silicon Valley tech and design people will drink. She says it is best paired with foods you can well imagine in the kitchen of an obsessed Internet intellectual – Chinese take out, meat-lovers’ pizzas, cheeseburgers and ribs. “Drink This” may not be for wine snobs, but I suspect even the snobs would applaud the wisdom of its approach – and the great writing. With Moscowitz Grumdahl as your guide, you may never again tell a waiter, “Just give me the ‘house.’”
The Why What How About Wine What’s with the glass? Ninety percent of wine enjoyment comes from the bouquet you smell before you sip. The glass you use contributes to the fragrance. For white wine it is recommended that you use a tulip shaped glass. For red wine and champagne or sparkling wines you’re to drink from a slender flute. But the most important aspect of a glass is that it be stemmed and that the rim bend inward to funnel aromas to your nose and allow you to swirl without spilling. Always hold the stem not the glass as the warmth of your hand warms the wine. (That said, contemporary non-stemmed wine glasses go in the dishwasher easily and are less likely to spill or break.) Why swirl the wine? Swirling the wine in tiny circles for 10 to 20 seconds while holding the stem of the glass aerates the wine and releases vapors for you to smell. As the wine coats the sides of the glass it releases its fragrance. By swirling, you can also observe how the wine rolls down the side of the glass, detecting the wine’s body by watching its “legs.” Chill red wine? Yes, you should chill red wine in the refrigerator for 45 minutes to an hour or 15 to 20 minutes in an ice bucket before serving, unless your home is the temperature of a wine cellar. Served at average room temperature, red wine loses character. Fullbodied reds like Cabernet Sauvignon, Bordeaux and Shiraz should be served at 60 to 65 degrees, while lighter, fruitier reds like Beaujolais and Pinot Noir should be served at 50 to 60 degrees. Screw caps vs. corks Screw caps have caught on in New Zealand and other wine producing countries, but less so in the United States. The problem with cork is that an estimated one in 10 corks gets “cork taint” – leaving the wine tasking musty and dull. The problem has grown with increased wine production. Plastic corks are favored as an alternative in some wineries because they allow vintners to use their existing corking equipment. The plastic taste and ironman pull needed to release the plastic cork can be unpleasant, so the screw cap is gaining popularity. Screw caps are manufactured to seal in flavors and typically are found on wines meant to be drunk while young. Those to be aged over five years still need real cork. Elizabeth Child is editor of Redoux Home, a communications professional and a yoga instructor in Northfield.
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STELLAR CELLARS BY CRYSTAL STRICKLAND Succulent fruits and vegetables abound this harvest season. A quick stop at a roadside farm stand and we get veggies that were just picked. Even better, those who have toiled through our Minnesota summer can walk right out to the garden to pluck a full-flavored butternut squash for tonight’s dinner. Surrounded by this abundance of produce, it’s easy to forget what it’s like the other half of the year; trips through snow and ice to face a limited and often disappointing selection of winter supermarket produce. But, sniff a garden-ripe tomato and know that there is a solution to our winter produce blues. With your own root cellar, you can have abundant local produce year round. In addition, root cellars can be great for storing other products such as wine, preserves and even salted meats.
Root Cellar Creation Getting your root cellar started can be as easy as digging a pit in your yard and inserting a galvanized steel can to store potatoes, beets, carrots or even apples. Just remember to lid, insulate the top with leaves or hay and cover with plastic to prevent water entering. Some more formal cellar strategies include utilizing a space in the basement, digging into the ground and building a hatch or a shed over it, digging into the side of a hill, or even creating an above ground cellar out of stones and insulating it with soil and sod. No matter what path you choose, the key to successful preservation is monitoring and controlling the temperature and relative humidity of your cellar. Get a thermometer and hygrometer to take the guess work out of it, and adjust the environment according to the needs of your produce. Such adjustments can easily be accomplished through ventilation, pans of water for dryness or even a hundred watt light bulb to warm a cold space. Overall though, root cellars are an energyfree way to store crops.
What Roots … and Fruits… and Veggies Want Roots aren’t the only produce to be kept in a cellar. Many types of fruits and vegetables do well in root cellars. Remembering that they are living organisms that maintain their quality and nutritional value when stored according to their nature will help ensure root cellar success!
on the table
GET TO THE ROOT To give a lively spin on typical root dishes and expand our imaginations beyond the potato, Alex Desnick, innovative chef and blog author of 612 Food created these nutritious, delicious recipes.
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bookcase ‘before’
Root Vegetable Hash Ingredients: 1/2 pound carrots cut in small cubes 1/2 pound beets cut in small cubes 1/2 pound potatoes cut in small cubes 1 small onion diced 2 cloves of minced garlic 4 tablespoon fresh chopped tarragon 4 strips of thick smoked bacon Directions: 1. Chop up the bacon and sauté until crispy and reserve. 2. Sauté the beets and potatoes on a medium-high heat in the bacon fat until browned on all sides. 3. Add the carrots and onions until caramelized and soft. 4. Add salt and pepper. 5. Garnish with bacon and tarragon. Note: Make sure you use a big enough pan, cook in batches, or cut recipe in half so that the vegetables are not crowded. Otherwise, the vegetables will steam and you won’t get the lovely crispness.
Root Vegetable Purées
Directions: 1. Preheat oven to 350 degrees F 2. Cut root vegetables into medium-sized chunks and drizzle with olive oil, salt and pepper. 3. Place in the oven until tender. 4. Add to a food processor or blender with the butter. 5. Purée and slowly add the cream until you reach your desired consistency. 6. Add salt and pepper to taste, as well as any type of spice or herbs to mix this recipe up. Get creative!
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Note: This recipe also works great with cauliflower.
SHUTTERS DRAPERIES SHADES AND MORE!
JULY / AUGUST 2011 redouxhome.com
Ingredients: 2 pounds root vegetables (celery root, parsnips, sweet potato, etc.) 4 tablespoons butter 1 cup heavy whipping cream Olive oil Salt, pepper and your favorite herbs
on the table
PUMPKIN EATER BY JODI OHLSEN READ Eating seasonally sounds reasonable – eat based on what is naturally available during the season. But the reality can be daunting, particularly when certain vegetables come in overwhelming quantities for weeks (zucchini comes to mind). Finding new ways to cook one food day after day is a challenge, yet a challenge that can generate creative solutions. Late fall brings one of these creative opportunities, a season that led to ‘pumpkin week’ at our house. Some years are so good SEPTEMBER / OCTOBER 2011
four boys enjoyed the run on pumpkin (except maybe the pumpkin soup). In the deep cold of winter, the frozen pureed pumpkin
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home a trunk load.
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for squash and pumpkins that you can find an abundance of affordable small, thick sided baking pumpkins. One year, we brought
What exactly can be done with two dozen smallish pumpkins? More than I had ever known – and it all involved cooked pumpkin. We got to work and baked the pumpkins, scooped, cut in half and placed face down on a sheet pan in the oven at 350 degrees, until they were soft. Next, we scooped out the meat and pureed much of it. Some of it we froze in 2 cup ziplock bags, flattened for easier storage. And then, we had pumpkin pie, pumpkin soup, pumpkin pancakes, pumpkin muffins, pumpkin custard, until we were in danger of turning orange ourselves. I was nearly overwhelmed by it all and about ready to toss the last few pumpkins to the chickens. But my was quick and easy for warm pumpkin bread, with a deeper color and flavor than canned pumpkin. When you are selecting pumpkins for cooking, make sure you look for a pie pumpkin variety. They are usually smaller, sweeter, and more tender than Jack-o-lantern pumpkins, which are more stringy and tough. Choose one that is small (2-4 pounds), dark orange and firm. Generally, this size of pumpkin will yield 2-4 cups of pureed pumpkin. It has been a while since the first crazy pumpkin week but we still tell stories about it. And, although I’ve never again attempted to cook two dozen pumpkins, each fall, I cook up several for our favorite pumpkin recipes.
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Thai-Pumpkin Soup Ingredients 2 small baking pumpkins, or other smallish winter squash 3 tablespoons butter 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste vegetable stock or water 1/2 teaspoon salt (or to taste) 2-4 teaspoons sugar 1/2 cup chopped cilantro 1 lime Preheat oven to 375 degrees F. Cut pumpkins into halves (or quarters), scoop out insides, slather with butter, sprinkle generously with salt and place on a baking sheet skin sides down. Roast for about an hour or until tender. When the pumpkins are cool enough to handle, scoop into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and purĂŠe with a hand blender (you should have a very thick base). Add stock or water one cup at a time, pureeing between additions, until the soup is the consistency you like. Bring it to a simmer again and add the salt and sugar (and more curry paste if you like). Lightly grate the lime peel and juice the lime. Add 1 teaspoon zest and 2 tablespoons of the juice to the simmering soup. Garnish with cilantro. Serves six.
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Pass the cheese, please! BY JODI OHLSEN READ Not long ago, you could only find a handful of cheeses in the dairy section – cheddar, American, pizza mozzarella, Swiss and maybe Monterrey Jack, Colby. Only fancy cheese shops sold goat cheese. But now, you can find a wide array of cheeses at your ordinary grocery store – from a familiar 12-year aged cheddar to Drunken Goat to fresh balls of mozzarella. Cheese has its own entire section, sometimes two – the familiar in one area and often a whole case for the rest. So what is in that other case? The new cheese adventurer may find it as intimidating as a posh wine list to a wine novice. But like wine, cheese has categories that help make it easier to select one that fits. And also like wine, cheese at its most basic is simply meant to be enjoyed. Where to begin? Back to the cheese case, or if you are lucky, a cheese shop that will cut fresh cheese off the wheel. The best way to determine what you like is to taste many and keep notes. Begin with mild cheeses and work your way to the more pungent, daring cheeses. Cheese can be categorized in many ways: where it comes from, style and scale of production, (factory, artisan, farmstead and so on), texture (soft, firm, hard), how it was aged (waxed, natural rind, bloomy rind).
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Tasting from mild to strongest and in categories of fresh, soft-ripened, medium to firm, and hard aged (grating cheese) is a simple way to learn what you like. First, try the fresh cheeses – cow, goat and sheep milk cheeses all have different flavors and textures, even if they are the made into the same style of cheese, like ricotta. Cow, Goat, Sheep? Don’t be shy about trying goat or sheep milk cheeses. While many goat milk cheeses have a distinct tang that many seek (from the capric acid), goat milk cheese ranges from very mild to pungent. Sheep milk cheeses also have a wide range of intensity, yet often with a slightly sweet note and distinctly different from goat cheese. Keep an eye out for delicious blends of cow, goat and sheep milk. Other milks, like water buffalo, are also used in cheese but are more uncommon. Plunge in and sample a variety of semi-firm cheeses and hard cheeses, paying attention to the differences in rind (waxed, washed rind, natural rind…), subtleties of flavor and texture, the flavors that hit you first and those that linger (the finish). Move on to the hard-ripened, full-flavored grating cheeses and next to the bloomy rind (with white or other colored felt of mold), the gooey soft ripened, and finally to the intense cheeses such as Taleggio or a strong blue. Much like wine, you can describe cheese by its texture, appearance, flavor notes – mushroomy, grassy, buttery, even barnyard – and aroma. Try not to categorize the cheese as “like a Brie, like a cheddar” to help keep your mind open to the nuances. Many of the new American artisan cheeses will not fit easily into traditional categories like Colby or cheddar and their names may not give you a clue either. As the fledgling American artisan cheese industry has grown over the past 10 years, cheesemakers have turned toward naming cheeses in ways that reflect the area of origin, nearby landmarks, or other elements unique to the cheesemaker or area (even children’s names!). To find out more about American artisan cheeses, ask about your local cheeses and visit the American Cheese Society website (www.cheesesociety.org). Jodi Ohlsen Read is an award-winning local cheesemaker and a writer.
Cheese can be categorized in many ways: where it comes from, style and scale of production, (factory, artisan, farmstead and so on), texture (soft, firm, hard), how it was aged (waxed, natural rind, bloomy rind).
interiors
Rugs 101 Everything you never knew about designing with area rugs BY BRIAN SCHNEIDER, INTERIOR DESIGNER
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redouxhome.com
SEPTEMBER / OCTOBER 2011
Area rugs have long been a staple in room design. Whether for aesthetics or strictly utilitarian purposes, an area rug can anchor the design of a room and dramatically change the feel of the space by adding color and texture, and providing softness to hard wooden, concrete or tiled surfaces. With the array of area rugs available now in the marketplace, how do you choose the right rug for you? Consider its lifespan, function, look and care. LIFESPAN Do you want your rug to be a staple of your dÊcor or will you change it periodically to vary the look of your home? Making an investment in an heirloom quality, hand knotted rug that will last a lifetime may suit your style. But if you like to change things every few years by moving on to another pattern, color or trend, consider inexpensive, machine made rugs. FUNCTION Will the rug be used as an anchor under living room furniture or a dining room table, or will it be placed in an entry or in front of a kitchen or bathroom sink? Measure the configuration of furniture where you would like to place the area rug and be sure it extends at least 6-12 inches beyond the base of the furniture pieces. Allow at least two feet around dining room chairs; when pulled out all four legs of the chairs should comfortably remain on the rug. In entry ways and bathrooms, consider making a bold statement with your rug. Find a rug that is visually proportionate to the space – too small and the rug will look misplaced; too large and the area may feel crowded.
LOOK Buy what you like; it’s as simple as that! But there are some basic guidelines to keep in mind. Is your taste more traditional or contemporary? Do you like a splash of bright color or more muted earth tones? Would a geometric pattern complement the feel of the room? Perhaps you’d like an animal or botanical print? Or, a classic, traditional design may be just right for you. A rug should always complement a room or area, making it feel more inviting. Avoid choosing an overbearing rug that demands too much attention and distracts from your room’s overall beauty and harmony. CARE Typically, you should carefully vacuum your rug at least weekly. Avoid using a beater brush as this may pull up fibers from the rug bed. Be sure to cut any stray fibers with a sharp scissors before vacuuming. Blot up spills immediately with a clean, damp cloth or sponge. Use a quality rug pad to add softness and longevity to your rug. The right rug will make a room come alive and can bring years of enjoyment. Do your research: consider the investment you’re willing to make, the rug’s lifespan and its care needs. Above all, purchase a rug you love that will make your house feel like home!
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Hand Knotted. Hand-knotted rugs are the most laborintensive and high quality rugs available, especially when made with top quality New Zealand wool. Prepare to spend more for hand-knotted rugs – they are heirloom quality, lasting 200 years or more, and can be passed from generation to generation.
Tom Quanrud and Brian Schneider are coowners of Inspired Home & Flower Studio in downtown Red Wing. They offer professional interior design services, window coverings, accessories, rugs and fresh flowers.
redouxhome.com
Loom Rugs. Hand-woven rugs on a loom may be flatweave, berber or plush. Flatweave rugs yield the same pattern on both sides. These may be good utilitarian rugs since both sides can be utilized before cleaning. Berber rugs have loops that are created during the weaving process. To create a plush rug the loops are cut to create the rug’s pile. Expert craftsmen may then use sharp scissors to create sculpted patterns on the rug’s surface.
SEPTEMBER / OCTOBER 2011
POPULAR RUGS Hand tufted. Many people like the look and feel of the loops that are characteristic of tufted rugs. A medium-sized, handtufted rug may take a skilled craftsman a week or more to carefully make. Larger rugs can take months or even years.
in the garden
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STORY AND PHOTOS BY NICHOLE DAY DIGGINS Gardening is a science with much method and precision. You need to know about soil and seeds, nutrients and insects. You learn about the weather and the cycles and what to do when. Some gardeners want to dig deep and explore answers to questions like, ‘Why don’t my seeds germinate?’ ‘How does compost work?’ and ‘Why is photosynthesis important?’ Others are content just knowing the basics. But the science of gardening can’t exist fully without the artistic side–the side involving creativity and intuition. Gardening is, in essence, a balancing act between art and science, with some gardeners leaning more in one direction than the other. Deborah Wasmund of Red Wing (formerly of Northfield) leans toward the artistic side. She spends countless hours artfully designing, cultivating and nurturing her elaborate garden. In the process, she has found that plants, flowers and artwork coexist beautifully – and very naturally. She recently spoke with Redoux Home publisher Nichole Day Diggins about her thought process. NDD: How long have you been gardening? DW: I began this garden about nine years ago, but I have always loved to garden. I have some sweetly memorable gardens in my past: in Northfield, and another residence in Red Wing, and also in Georgia and Illinois. NDD: What is it that you love about creating an outdoor garden space? DW: I feel like I am carving out a space or creating a sculpture of sorts. Fortunately, and sometimes unfortunately, I have a lot of space to consider. Materials can sometimes be the inspiration for how a space is used. I do not consider myself an artist, as I do not make my living from my craft. I just like to make stuff. I was actively weaving for several years (I have four looms). I am addicted to knitting socks, but my current passion is mosaic. NDD: How and when did you first incorporate art into your garden? DW: Including handmade works in my garden was easy. I guess I felt as if I was kind of decorating or embellishing what was already pretty and fun.
Deb Wasmund (right) and Linda Day Dunlap enjoy a garden stroll.
NDD: Is gardening a big commitment? DW: Gardening, at least on my scale, and for my life right now, is a huge commitment. (I am raising a two-and-a-half year old.) It is almost a religion to me: if I keep it as a priority, I feel good, but if I neglect it, as has often happened this year, I feel very guilty and strangely sad. It is very important to me. NDD: What types of things make good garden art? DW: Things that make “good garden art,” in my case, are things most people throw away: old dishes, windows and screens, any kinds of stone or brick, rusted old metal parts (great for building trellises) and metal bed frames.
NDD: What do you need to do for your garden in the fall? DW: I try to spread compost on all of my raised vegetable beds – I compost everything that I can, so I usually have enough to do those beds. The Brussel sprouts are ready about then, so I harvest those, as well as the grapes. I dry any herbs that I want for the winter. I remove any annual plantings that I have left and trim the peonies, cover the roses with leaves and empty the pond. I am not a very knowledgeable gardener, and my methods are very basic.
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NDD: Do you have any tip / advice for people wanting to create their own outdoor oasis? DW: My advice is “just do it.” There are not secrets to building a space and no right or wrong – but having a gardening guru sure helps!
the
MAR / APR 2011 redouxhome.com
NDD: What do you like best about your garden? DW: My walled orchard: the stone is limestone mined from neighboring Barn Bluff and the trees are all dwarf varieties (cherry, fireside apple, plum, pear, apricot). I spend a lot of time maintaining the garden: mowing, weeding and tilling, but I also like to sit and watch the sprinkler. There is something very Zen for me about watching a sprinkler.
redoux-it yourself
Treadle Vanity Recipe Have an intriguing piece of furniture? Make it into a fascinating vanity.
treadle vanity in progress
finished vanity
STORY AND PHOTOS BY CHRISTINE REED You don’t have to settle for a predictable, mass-produced bathroom vanity. Create one you love that reflects your own style. With a bit of creativity and a can-do attitude, you can make your own vanity out of old dressers, sideboards, or nearly any piece with a flat surface. Recently I chose a sewing machine table to add an old world feel to a contemporary home.
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redouxhome.com SEPTEMBER / OCTOBER 2011
Before you start, consider your level of plumbing and building experience. If you aren’t comfortable doing plumbing, hire it out. If you attempt the plumbing, take your time and think things through before you dive in. A couple of other points to think about when choosing your furniture piece – who will be using it (children, adults, tall / short)? How much space do you need around the sink for toothbrushes, soap dish or towels? How much space do you have to work with? And, think about balance and proportions. INGREDIENTS: • Antique treadle sewing machine base with or without the cabinet • Piece of plywood for the vanity top • Vessel sink (often comes with the drain kit) • Faucet with drain kit (1 or 3 hole/wall or surface mount) • Tile with grout and sealer • 2 on/off valves • 2 faucet water lines (hot & cold) • Drain kit (if it didn’t come with the vessel sink): make sure it matches the size of your existing plumbing: 1-1/4” or 1-1/2” • Sink P-trap kit • Teflon tape • Plumbing putty INSTRUCTIONS: Step One: Set the sewing machine base in desired location. Lay the plywood on top. Carefully arrange the sink and faucet and mark where holes need to be cut in the plywood. Step Two: Cut holes in plywood. Step Three: Tile, then grout and seal the plywood top and edges, leaving the holes exposed and allowing the sink to sit on the plywood. Let tiles set and then wipe them clean. Step Four: Place bowl and faucet on vanity top. Step Five: Install plumbing. Start from sink down to wall in case any pipes need to be resized or adjusted to fit. Visit us online at www.redouxhome.com for more detailed instructions.
expressions
This year 17 studios and galleries are on the tour and each features a demonstration or hands-on experience for guests. Try your skill at throwing a pot, making a tile, carving a piece of stone, or making a piece of jewelry. Watch a blacksmith at work, a painting being created, stained glass, weaving, nature printing and more. This year for the first time Mary Anne Wise will be a guest artist at Swan Song Gallery in Maiden Rock. Mary Ann is a well-known rug hooker, and the founder of Cultural Cloth, an organization that helps women artisans in 12 developing countries develop their high quality products and find a wider audience for their work. She has recently been teaching rug hooking to indigenous Mayan women in Guatemala, combining excellent workmanship with traditional and contemporary imagery. In addition to rugs, beautifully crafted wearables and items for your home await, and sales benefit this worthy organization.
Friday, Saturday, Sunday
October 7, 8 and 9 10am – 5pm
www.freshart.org
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So take a drive to Western Wisconsin on October 7, 8 and 9. The hours are 10-5 each day and more details and maps can be found at www.freshart.org.
Fresh Art Fall Tour
SEPTEMBER / OCTOBER 2011 redouxhome.com
The Fresh Art Fall Tour is a self-guided road trip to some of the most delightful studios and galleries in the Lake Pepin and Chippewa River Valley areas of Wisconsin. In its 13th year, this fall’s event promises vibrant autumn colors lining roads that wind through the hills and valleys of Western Wisconsin, guiding you to artists’ studios that are “off the beaten track.” Yet this event is close by – just 20 minutes from Red Wing, an hour from Cannon Falls and less than an hour and a half from Northfield.
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expressions “It’s hard to believe that 45 years ago, Red Wing held its first Fall Festival of the Arts,” reflects Carolyn Veeder, founding member of the successful fall event. After participating as an artist in Minneapolis’ Uptown Art Fair, Larry Veeder, a painter, set out to design a similar fine arts event in his hometown of Red Wing. Active in the Red Wing Arts Association, Veeder convinced the board of directors to sponsor an outdoor art show at Levee Park on a Sunday afternoon in the fall. At that time, the Red Wing Arts Association was located in the basement of the St. James Hotel -- not far for a few people to haul members’ paintings down the hill and across the railroad tracks to be hung on snow fencing strung between the trees. The Veeder children had ideas for children’s’ activities: there was a picnic table with a large board painted white where all children were encouraged to paint and a wonderful mural was created. Little ones stood on the benches to reach the “canvas.” A “spinning machine” was used to create instant, small painting keepsakes that they could take home for their rooms. By the end of the day, the public had a lot of family fun spent in a lovely park on the Mississippi River, while viewing and purchasing art sold at reasonable prices. Today’s Fall Festival of the Arts offers the same amenities on a larger scale. Nearly 100 local and regional artists representing a variety of media display and sell their fine art and fine craft creations. The festival is always held the first full weekend of October and is held both Saturday and Sunday. A variety of foods are offered, along with musical entertainment and several children’s activities. The festival is now held on the downtown streets of the historic river town and the outdoor festival has continued to be a great family event.
October 8 & 9 • 10am – 4:30pm downtown Red Wing.
What: Studio Art Tour and Art Sale When: Oct. 1516, Saturday and Sunday 10AM – 6PM Where: South Central Minnesota: Cannon Falls, Faribault, Northfield, Owatonna, The 7th annual Studio ArTour opens 23 working artists’ studios to the public. ArTour is a remarkable showcase of 46 regional artists’ work. Selected artists will be demonstrating their talent and technique on site. ArTour represents an eclectic array of Painting, Ceramics, Sculpture, Welding, Jewelry, Fiber Arts and more. A breathtaking display of fall colors will be in full display this second weekend in October. For more information: studioartour.com Follow us on Facebook at: Studioartour
We are proud to host approximately 60 exhibitors in a small but premium art festival. It is our intention to maintain a quality event for viewing and purchasing exceptional artwork, encouraging communication with artists, and learning about the creative process. We promote artistry in many forms and mediums to include visual, performing, and literary artisans. The Festival is held the third weekend in September in historic downtown Lakeville, Minnesota on the grounds of the Lakeville Area Arts Center. The park-like grounds allow the unique use of a circular type arrangement of artist booths, providing an intimate and accessible setting. This event includes a featured artist exhibit, artist demonstrations, Youth Art Tent, performing and literary artists, great food and beverages and a wonderful community comaraderie.
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expressions
L a k e v i l l e 2011 A premium Art Festival in historic downtown Lakeville • Juried artists displaying and selling their work
This year’s “featured artist” is Northfield local Sue HammesKnopf, a jewelry artist who has a studio in downtown Northfield. Her unique jewelry designs are originals or a part of an original series using many materials to create her collage-like work.
• Art demonstrations
The Lakeville Area Arts Center includes a 300-seat auditorium, multi-purpose art studio, pottery studio, exhibit spaces and catering kitchen. It is home to a variety of performance arts serving the south metro area.
• Fabulous food & beverages
The Art Festival is located on the grounds of the Lakeville Area Arts Center at the corner of Holyoke Avenue and 210th Street, Lakeville, Minnesota. Find us on Facebook,Follow us on Twitter, See us on Myspace
2011 Art Festival Theme This year’s theme is SOAR INTO ART. We chose this as our theme as we enter into an exciting year for the Lakeville Art Festival. While we recognize the 9th annual art festival, we celebrate the 10th anniversary of the Lakeville Area Arts Center. We should take it upon ourselves to soar into art.
Sue Hammes-Knopf Featured Artist 2011
• Children’s book illustrator • Hands-on community art projects • Exciting entertainment Saturday, September 17, 2011 • 10 am – 6 pm Sunday, September 18, 2011 • 10 am – 5 pm Located on the grounds of the Lakeville Area Arts Center at the corner of Holyoke Ave. and 210th St. www.lakevilleartfestival.org 952-985-4640
Community Ar t Project 2010 Peter Hegland
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