18 redoux june july 13

redoux home • garden • living

june | july 2013 • free

mississippi, st. croix + cannon river valleys

CELEBRATE SUMMER CALL THE MIDWIFE

THIS OLD TRADITION IS GAINING NEW POPULARITY

GARDENING 101

STEP INTO VEGGIE GARDENING THIS SUMMER

DAYTRIPPING

EXPLORE QUAINT AND SCENIC HUDSON, WISCONSIN

ON THE TABLE

INFUSED OLIVE OILS AND VINEGARS LIVEN UP EVERYTHING FROM SALADS TO SALMON

PUBLISHER Nichole Day Diggins | Flying Pan Productions EDITOR Elizabeth Child COPY EDITORS Jodi Ohlsen Read Linda Day Dunlap CONTRIBUTORS Elizabeth Child Nichole Day Diggins Linda Day Dunlap Ann Dyvbik Teri Larsen ART DIRECTOR / DESIGN Nichole Day Diggins SALES Dori Haugen Linda Day Dunlap REDOUX HOME • PO BOX 148, Northfield, MN 55057 p: 507.301.9710 e: info@redouxhome.com All rights reserved. Copyright 2013.

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 www.redouxhome.com Distributed in the Mississippi, St. Croix and Cannon River Valleys: Northfield • Cannon Falls • Red Wing • Lake City • Hastings • Hudson • Stillwater • Stockholm • Pepin • Maiden Rock • Bay City

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june | july 2013 features 07

midwives deliver options

Learn why more women are choosing midwives and home births.

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toss this

Infused olive oils and vinegars liven up everything from salads to salmon.

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great river birthdays

The Great River Road is 75 and the Stockholm Art Fair turns 40.

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Maya Abdominal Therapy – For departments 05

editor’s note

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in the garden

Step into veggie gardening.

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in the garden

Kitchen gardens.

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in the garden

Bugs that love your garden.

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on the table

Savory summer salads made with olive oil.

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infertility, pre-natal, post pregnancy, fibroids, cysts, digestive issues and more.

The Arvigo Techniques of Maya Abdominal Massage for the reproductive and digestive systems is an external, non-invasive manipulation to guide reproductive organs into their proper position and improve the blood flow to the digestive organs.

The uterus may have shifted or the prostrate may have swollen, potentially restricting the flow of blood, lymph, nerve impulses and chi. This can cause most of the common female and male reproductive oriented issues, as well as a host of unrelated ailments, including digestive complaints.

Abdominal massage of this type is a therapeutic treatment that has been known and practiced by healers for thousands of years but forgotten in this century. So often, modern medicine tends to focus on relieving symptoms, rather than the cause of the disease.

Women and men suffer needlessly from a barrage of physical complaints that can easily be corrected by returning the uterus/prostate to its proper position and function using these massage techniques.

If you are seeking help with infertility, menstruation challenges, pregnancy support or bladder & digestive conditions, call Tara today!

interiors

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daytripping

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Tara Schwagmeyer 129 4th Street North Cannon Falls, MN

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editor’s note

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Do you have a garden that looks good enough to eat? I cleared a new spot in my lawn for a vegetable garden because the flowers already claimed the sunniest part. I am starting with the best intentions. I have followed the advice of Eco Garden’s Jeni Holt and have sent my soil sample to the University of Minnesota to learn what I need for growing veggies. In the meantime I will feast on the local produce at the farmers markets and coops. Asparagus and strawberries kick off the home harvest.

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JUNE | JULY 2013

I admit, I skipped the soil test to get my herb garden planted. I was just too impatient.

Writer Ann Dybvik inspired me with her ideas for a kitchen garden in this issue. I can’t wait to pluck some basil, thyme, tarragon, parsley and mint from my backyard, but am already on the hunt for the slug or grub or flea or fly that chomped huge holes in my basil.

As I join so many neighbors in growing herbs and veggies in my backyard, I have storybook dreams of plump vegetables and leafy herbs that look positively illustrated.

But the bunnies may be the main characters in my story. We have a couple of choices in deciding how to deal with them–share the crop or build fencing. Or update Pat the Bunny with real rabbit fur? Of course not. As a city girl, I love seeing their big ears.

Twitchy noses. Fuzzy tails. Feet like palette knives. Teeth like scissors.

Also in this issue, see recipes to heighten the flavors of your summer crops with infused olive oils and vinegars. Grow and eat well!

Elizabeth Child, editor editor@redouxhome.com

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JUNE | JULY 2013

Midwives Deliver Options

More mothers are opting for midwives and home births

BY ELIZABETH CHILD

When Erin Kaspar-Frett tells people that she gave birth to each of her three children at home they typically say, “You’re brave.” A certified midwife in Ellsworth, Wisconsin, she’s used to the response. After all, midwifery and home births can conjure images of women biting down on washcloths, deprived of technology and medications.

Women who gave birth at home in the 1960s and 70s were considered counter-culture hippies. Centuries ago midwives were banned as witches and with the emergence of university-trained doctors their services were made

illegal. Then between 1989 and 2002 the number of births attended by midwives doubled and between 2004 and 2009 home births rose 29 percent. Midwives in hospital birthing centers are becoming commonplace. Home birthing still lags well behind hospital birthing, but the image of women giving birth at home and of their midwives is changing with home birth’s broader acceptance.

Molly McGovern is a second and third grade teacher at Prairie Creek Community School in Castle Rock, Minnesota.

She gave birth to her son Benjamin at home.

“If you had asked me six years ago if I would give birth at home with a midwife I would have said ‘no way.’” photo by Tom Roster

What’s changed? Today she knows “thoughtful, careful people” who have had their babies at home. Her friends referred her to their very experienced midwife, and McGovern and her husband found her “extremely knowledgeable.” They also felt comforted by the ability to sit around the kitchen table to talk with her for as long as they wanted about their fears, expectations and excitement.

At home, in the driver’s seat Being in control of the birth – able to pick the birth location, birth position, when to eat and who will attend the birth – may be a key reason home birthing is on the rise. Some women say that’s not what they’ve experienced in a hospital setting.

Meg Flicek of Lonsdale, Minnesota suffered from postpartum depression after the birth of her first child and she attributes the negative reaction to the birth to “feeling like my voice wasn’t heard by my health care providers.” She says she didn’t always know what she was agreeing to in the hospital. So she chose to give birth to her second child with a midwife at home, where she felt “safe and peaceful.”

Now she has trained as a doula, whose role is to provide support to mothers before, during and after birth and offer the kind of information she didn’t have at her first birth. She has since met many wonderful care providers in hospital settings and notes that her first experience is far from universal.

Recently birth centers at hospitals have been created to offer comforts including aromatherapy, massage and music. A mother can choose to have a nurse midwife in the hospital and can even experience water birthing — once considered “alternative” — in a hospital. In water birthing the baby is born in a warm, soothing tub.

Unlike midwives of old who learned folk medicine from their elders, a professional midwife today must receive a master’s degree. Kaspar-Frett explains that midwives in hospitals are registered nurses who go on to get a master’s in midwifery.

She is a certified professional midwife who holds a bachelor’s degree in biology, a master’s in midwifery and has apprenticed to increase her knowledge about high-risk pregnancies. She is certified to attend home births but only nurse midwives attend hospital births.

Mothers deliver, midwives ‘attend’ As a side note, Kaspar-Frett clarifies that she never “delivers” a baby – that’s the mother’s role. Semantics are important to her: “The mother is giving birth. I am ‘attending’ the birth and ‘catching’ the baby.”

Before and during labor she says midwives spend a lot of time making sure the baby is in an optimal position for birth. “If baby is in a poor position (crooked, for example, not just breech), it will make it harder, longer and more painful for the baby to come through,” Kaspar-Frett says.

Despite the training and experience of today’s midwives, perceived or real risks are always a top concern for mothers choosing the location of the birth. KasparFrett does an initial consultation in which she strongly advises mothers that they should choose to have the baby wherever they feel most at peace. “If that’s a hospital, that’s where you should go,” she tells them.

◀ Molly McGovern says

if you had asked her six years ago if she would ever give birth at home with a midwife, she would have said “no way.”

JUNE | JULY 2013

Midwives can deal with most common complications, says Kaspar-Frett, and she is willing to partner with an obstetrician in a home birth, too. It is standard for midwives in the United States to screen-out high-risk pregnancies for home birth. Every mother Kaspar-Frett serves also has to have an emergency plan. She can change her mind and have the birth in a hospital at any time, in which case Kaspar-Frett will accompany the mother to the hospital as a doula.

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If a woman is angry or afraid, not only can her pain increase, but her contractions will slow down and lengthen or even stop labor. photo by Tom Roster

Fear vs. comfort While fear of what can go wrong can outweigh the comfort of home birth in the final analysis, McGovern and her husband addressed their fears and came down on the side of home birth. “We didn’t want fear to be the driving force for me and the birth of our child.” During her pregnancy McGovern gained trust in her midwife. She realized that the midwife was checking the same vital signs as the doctor. “Our midwife knew exactly what to look for.”

For Kaspar-Frett, checking vitals is only about 15 minutes of a prenatal visit. She spends substantial time building a relationship with the mother or couple, offering education about birthing options and asking how the mother is doing emotionally. The relationship between a comfortable birth and the mother’s emotions is critical.

When the mother is comfortable, Kaspar-Frett reports that pain can be lessened . On the other hand, if a mother is afraid or angry her emotions block endorphins at receptor sites, increasing pain. These same sites also release the hormone oxytocin. During labor when the fetus stimulates the cervix and vagina, oxytocin enhances contraction of uterine smooth muscle to facilitate the birth. So if a woman is angry or afraid, not only can her pain increase, but her contractions will slow down and lengthen or even stop labor.

After considering the birth options, McGovern chose to have her baby in a tub in the living room attended by her midwife.

That way her son would quickly become familiar with the smells, sounds and sights of home. “You’re entrusted to give birth to this precious life, and fear can often run that,” she says. “Fear was not at all part of the birth of our son. I felt very empowered, at ease and comfortable at home.”

Learn more: For more information about midwife Erin Kaspar-Frett, visit earthmothermidwife.com or email: erin@earthmothermidwife.com For more about doula Meg Flicek, visit sixthdaydoulacare.com or email: Meg@sixthdaydoulacare.com For education, the Childbirth Collective in the Twin Cities offers classes on birth that explain midwifery and doulas. childbirthcollective.org – Elizabeth Child is editor of REDOUX and is receiving her health coaching certification.

◀ Erin Kaspar-Frett

holds a bachelor’s degree in biology, a master’s in midwifery and has apprenticed to increase her knowledge about high-risk pregnancies.

in the garden

Step into Veggie Gardening Here’s how to put your best foot forward if you’re a newbie.

BY ELIZABETH CHILD

Want to reap the joy of serving home-grown veggies from your garden? Jeni Holt of Northfield’s Eco Gardens specializes in organic gardening and offers tips for first-timers to start a small or container vegetable garden.

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What should the beginning vegetable gardener know right off the bat?

Vegetable gardening shouldn’t be intimidating. It is nearly always rewarding, because you usually get something from it. You might not be 100 percent successful. Keep in mind, successes and failures are just part of gardening.

What is the most important thing to think about first?

The soil. Figure out what kind of soil you have by doing a soil test. Your soil can contain many of the nutrients and microbes your plants need. You need to know the macronutrient content, the PH and the structure of your soil – whether it’s sand, silt or clay. For example, PH can be too high or too low, making nutrients unavailable to plants. The best way to find out is to send a soil sample to the University of Minnesota Extension (www1.extension.umn.edu). Then you can amend your soil to address nutrients and structure to get a microbial population that will be beneficial to the health of your plants.

Is June too late to plant your garden?

June is not too late. My time is limited during April and May so I almost always start my vegetable garden in June.

Which are the easiest vegetables to start with?

Start with cole crops such as cauliflower, broccoli, collards, kohlrabi, mustard or Brussels sprouts.

Try peas in early spring. After they’re done, plant pole beans. You can start pole beans in small spaces, because you can train them to climb fences or trellises. They germinate quickly and you can plant another crop after the peas are harvested.

Radishes and lettuces are often rewarding. You can start lettuces by seed or by starter plant. They do well in full sun and in partial shade. Start with leaf lettuce as opposed to head lettuce or Romaine. You can pick off leaves from the outside to eat and the lettuce will continue to grow. If a bunny eats your head lettuce, you don’t have anything left, but leaf lettuce will continue to grow.

Carrots and onions are easy. They are root crops so you need loose soil. Kale is easy but bunnies really like it, too.

What vegetables work well in containers?

Cucumbers, peppers and tomatoes. Cucumbers are a vine crop so they take up a lot of room, but you can go vertical. Let them grow upward on a trellis.

What are the most beautiful vegetables?

We sell beautiful heirloom tomato varieties—burgundy, stripped and bi-colored. Lettuces are speckled, red and blue. Red kales are beautiful. Bright Lights Chard is a Swiss Chard I sell in starter packs. I grow okra solely for their beauty. They have big burgundy flowers like a hibiscus flower.

You can also mix in annual flowers and herbs. Companion planting brings in beneficial insects and wards off certain insects you don’t want. Try adding marigolds, nasturtiums or pansies to your garden.

So what do we do about the bunnies?

Bunnies are our number one pests in Northfield. You can put up a barricade or fence. Or you can be philosophical and share the harvest.

How do you know what is eating your plants?

Identifying your pest can take research. I do a lot of cleaning or hand picking. I look under the leaves of my plants. If you pick off bugs at the beginning of their life cycle, you can eradicate them by hand. But if you miss the start of their life cycle you can loose your crop. We tried to go away for five or six days at the end of July last year. I checked my plants before I left, but when I came back, I had squash bugs. I lost all my squash.

in the garden

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Kitchen Gardens Practical, beautiful, and delicious… what more could one want from a garden? And what better time to think about establishing new garden space to liven up a yard. Whether it’s next to your back or front door, consider trying a “new” old idea this year to plant a kitchen herb garden. BY ANN DYVBIK

K

itchen gardens, or “potagers” as they used to be called, are established fixtures in many European countries. They were designed for several purposes including providing tasty fresh food for families, creating beautiful backdrops for homes and beautifying outdoor living spaces. The small gardens vary as much as the houses they surround, so part of the fun of planning and planting a potager is letting personal creativity take over. With the long winter of 2013 behind us, it’s time to start digging in the dirt! Put on your gloves, grab a spade and create a “potager garden.” You and your family will reap the benefits and enjoy new tastes and smells in favorite recipes.

GETTING STARTED There are some basic rules of thumb to know before starting a garden that will last for years, but these rules are not costly or difficult to follow, especially if you take advice from growers who are willing to share their knowledge. Nancy Schumacher is one such grower. She and her husband Jim operate the Vagary, a well-respected gardening mecca for gardeners in the Cannon River valley. Nancy notices the plant-buying trends of her customers and states that year after year certain herbs sell out earlier than others. What are these favorites? Basil, mint, parsley and rosemary sell fastest, with cilantro also enjoying more popularity every year. Nancy offers some tips for successful care and maintenance of these special plants.

DESIGNING YOUR GARDEN It is always a good idea to keep things simple when you start a new project. Even the best laid plans can prove faulty once they are off the paper and in the ground. While kitchen gardens are not complicated, they do need planning to last and expand over the years. Some simple tips can help with design and future growth:

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Most herbs require the same three basic ingredients to thrive so choose a spot that offers well drained soil, plenty of sun and good air circulation. Become familiar with the needs of each herb and plant according to its need.

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Know your soil. Is it sand, clay, a mix of both? Soil tests are available through county extension offices for a nominal fee. It’s not necessary but a great idea to take advantage of this service before planting. Results will tell you what nutrients are present or missing, giving you more information about how to help plants flourish.

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Notice where the sun falls in your yard throughout the day before digging your plot. Six to eight hours of sun is the rule of thumb for most herbs.

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Herbs can be seeded into the ground or bought as transplants. The advantage of transplants is that a knowledgeable grower has already done some of the work for you and can be your guide to successful planting. To get you started, here are the basics for Minnesota growers’ “fab four” herbs.

MINT Mint is a fast growing herb that can quickly invade your garden space if you don’t take care. Give it plenty of room to expand, and plant different varieties far apart from each other or they could cross pollinate and lose flavor. Mint comes in many types but all love full sun and well drained soil. When buying mint for those great Mojitos on a summer day, be sure to check that it is a culinary mint, since some mint varieties are better used for aroma or medicinal purposes. Peppermint and spearmint varieties are good bets. Mint should be harvested often to keep it under control.

ROSEMARY Unlike some of our other herbs, rosemary grows into a small shrub that can reach heights of one and a half feet tall.

It loves sun and a “slightly alkaline (limey) soil according to Schumacher. Rosemary grows slowly and needs to be trimmed often to keep its shape and viability. Cuttings can be used for decorations and aroma as well as seasonings. The plant cannot tolerate cold past 30 degrees so this might be a good plant to consider starting in a container that can be moved inside over the winter. Rosemary prefers to stay drier, so water thoroughly but less often.

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Plant with growth in mind. Save space between plantings for plants to spread, since that’s the whole idea behind herbs… they keep on giving over the years! Consider successive plantings for early growing plants such as cilantro and parsley.

PARSLEY Parsley is easy to grow, which makes it a great first-timers herb. It likes full sun but is also more tolerant of a range of sun-to-shade conditions. Parsley seeds can be sown directly in the ground when the soil is dry and warm but it does have a slow germination rate of three weeks or more. If you decide on seedlings, plant directly in the ground in the spring.

Parsley can also be harvested into the fall, even after a hard frost, so the growing season for parsley is long. Harvest by cutting leaves at ground level and then either freeze, dry or eat them fresh. More people are turning to the tastier Italian parsley now which is flat leaved, but the choice is personal for each cook and gardener.

JUNE | JULY 2013 redouxhome.com

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BASIL Basil loves warm weather. Plant it when you put in tomatoes, after all danger of cold weather is past. Basil can grow two or three feet high, so orient it in a place where it won’t shade other lower growing plants. As it grows, clip the plant’s top growth to keep it bushy and fresh. Rather than cutting off individual leaves, harvest by cutting at the stem, including many leaves in the cutting, says Schumacher. Cutting individual leaves strips the plant prematurely and encourages too-early seed production. Basil is widely used in pesto, soups, sandwiches and sauces. It can also be frozen for use later in the year.

in the garden

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JUNE | JULZY 2013

Bugs that Love Your Garden

Healthy plants are your best defense in the battle

against plant-eating pests. The most important thing you can do for your plants is to provide them with nutrient-rich soil so they can do their best. Here are some common pests and natural methods for combating them.

The Art of Landscape Design Patios • Pergolas • Outdoor Living

APHIDS Small sap-suckers, aphids be found clustered on young shoots of most plants. Simply squashing the wingless insects can be remarkably effective, or use pyrethrum, a completely organic, environment-safe insecticide.

You can also lure aphids away by planting nasturtiums nearby. Aphids love nasturtiums.

CARROT RUST FLY The thin, creamy maggots of this small fly tunnel into carrots and parsnips. Place row cover over your seedlings to protect them.

COLORADO POTATO BEETLE These are black and yellow striped beetles that feed on the foliage of potatoes, tomatoes, eggplant and peppers.

Hand pick or hand-broom them off. Spray insecticidal soap and pyrethrum on the beetles.

CUTWORMS Cutworms chew through the stems of young plants or make holes in root vegetables. Handpick them from the soil at night when they feed. Encircle young plants with a cutworm collar that extends 2 inches below and 2 inches above the soil surface or encircle with diatomaceous earth or crushed eggshells.

SPIDER MITES These insects feed on the underside of leaves and can cause dull, mottled leaves on a range of plants. Try insecticidal soap sprays or Neem oil spray.

SLUGS Slugs are slimy pests that eat holes in leaves and roots. Collect them at night or in traps. Or try applying nematode worms which come in a powder. The powder is then watered into the soil. Nematodes effectively control a range of pests, including slugs, snails, caterpillars and weevils.

“Understanding the relationship between the inhabitant and their environs, whether in the natural or built landscape, is paramount to finding balance in life.” ~ Landscape Designer Glenn! Switzer

(507) 645 - 9741 (651) 460–2171 SwitzersNursery.com

Toss This Infused olive oils and vinegars liven up everything from salads to salmon

BY ELIZABETH CHILD

A

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merica is late to the table when it comes to enhancing health and cuisine with olive oil. Franciscan missionaries planted olive trees in California in the early 1800s, but it wasn’t until the 1990s that the Mediterranean diet was ballyhooed and olive oil started making its way into everyday cooking. Once hidden in salad dressings, it was elevated to golden pools at the center of the table for dunking bread. Then TV chef Rachel Ray came along and cooked absolutely everything in “evoo” – extra virgin olive oil.

Now we have dedicated olive oil stores where you can taste-test olive oils infused with Provincial and Italian herbs, garlic, blood orange and chipotle. Also featured are balsamic vinegars infused with ginger, apple, lemon and chocolate to name a few of the many flavors. The culinary uses for them are seemingly endless—from grilling to sauces for meats, vegetables and

drizzling on yogurt and ice cream.

Northfield Olive Oils and Vinegars owner Sherry

Morgan and her husband Joe recently opened their

store in Northfield’s Bridge Square. A former

mortgage banker, Morgan says she and Joe

would drive two hours out of their way when

visiting his parents to visit a deli that carried

infused olive oils and vinegars. “We’ve been going

toward organic and whole foods and away from

refined products. One thing that enhanced whole f foods was olive oil and vinegar,” she says. In the

course of studying olive oils and vinegars,

Morgan learned that “all olive oils are not created

equally.”

Look Beyond the Label Lately, there’s been a brouhaha in the olive oil industry about setting standards. Kay Timm is owner of the bistro and store Urban Olive and Vine in Hudson, Wisconsin. She says, “People think that if it’s a product of Italy it’s got to be the best. There is a lot going on in the olive oil industry that is suspect.” Timm explains that many so-called Italian olive oils are packaged with beautiful labels by major producers in Italy, but the olive oil may actually be a blend from all over the world.

The industry is exploding and only recently have quality standards been consistent worldwide. Within the grocery store Timm says there’s still no rhyme or reason to the labeling and pricing. She offers classes that teach that the more expensive olive oil may have a prettier label but actually be an inferior product. A hand-out offers this hierarchy of olive oils that persists today from the ancient Romans: • Olive oil extracted from green olives • Olive oil extracted from olives beginning to color or ripen • Oil extracted from ripe or mature olives • Oil extracted from rotten olives or olives with worms

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Extra virgin oils are 100 percent olive oil but those that say “pure” can be as little as three percent olive oil, according to Morgan.

Be Healthy, Simplify Cooking The great proliferation of olive oils is not only making us healthier, it is making cooking much easier. A simple drizzle of an infused extra virgin olive oil like blood orange on chicken can completely change the flavor. As a mono-unsaturated fat, the fat in olive oil is considered a healthy fat and can be used instead of butter on potatoes, rice, risotto or on a crusty bread, with the side benefit of lowering your bad cholesterol – LDL, and raising your good cholesterol – HDL. Ginger Zehm extols the virtues of balsamic vinegar, as well.

She is co-owner of Stillwater Olive Oil Company, with locations in Stillwater, Rochester and White Bear Lake. Balsamic comes from the word “balm.” People with indigestion are told to drink it and vinegar can help with weight loss by evening out blood sugar levels and dampening the appetite.

Zehm, who has written her own cookbook sold at her stores, says to try dipping a honey crisp apple into tangerine balsamic vinegar for a delicious snack. She offers a raft of serving suggestions including how to reduce balsamic vinegar into a glaze for meat, fish or vegetables. “We have busy, everyday lives. There’s so much you can do to change a simple meal to so much more.”

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on the table

Salmon with Apple Balsamic Glaze Serves 4 4 salmon fillets (6 ounces each)

2 tablespoons Arbequina Extra Virgin Olive Oil 2 tablespoons of finely chopped fresh thyme 1 teaspoon finely chopped fresh rosemary

2 teaspoons dried juniper berries, crushed (available in bulk aisle of coops and some markets) ¼ cup dry vermouth

½ cup Apple Balsamic Vinegar

Salt to taste (Pink Andes Sea Salt* preferred)

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Freshly ground pepper to taste

Thanks to Northfield Olive Oils and Vinegars for the recipes on these pages.

Heat grill or oven to 400 degrees. Heat in a large skillet over high heat, Arbequina Extra Virgin Olive Oil. Season salmon with salt and pepper to taste. Sear on both sides.

If you aren’t using an oven-ready skillet, transfer to a 2 quart baking pan and bake for 8-15 minutes depending on how you like your salmon cooked. If grilling, sear and lower heat to a medium low heat and cook with the lid down. Meanwhile, to make the glaze, place crushed juniper berries in a sauce pan over medium-high heat and toast about one minute until fragrant. Add vermouth, thyme, rosemary and Apple Balsamic Vinegar. Bring to a boil. Reduce heat and let simmer for 8-10 minutes or until mixture is reduced by half and syrupy. Remove salmon from oven or grill and top with Apple Balsamic reduction. *Pink Andes Sea Salt is sweeter than regular salt. Four ounces sells for $2 at Northfield Olive Oils and Vinegars.

Lemon Balsamic Sauce over Chicken and Baby Greens Serves 4 4 half chicken breasts, about 1 pound

2 tablespoons of Mission Extra Virgin Olive Oil

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½ teaspoon salt (Pink Andes Sea Salt* preferred) ¼ teaspoon fresh cracked pepper

¼ cup Sicilian Lemon Balsamic Vinegar ¼ cup water

1 tablespoon brown sugar

4 cups baby greens salad mix 1 cup seedless grapes 1 cucumber chopped

4 tablespoons Parmesan cheese If grilling outdoors, place chicken in a shallow dish and marinade for a few minutes in extra virgin olive oil. If cooking indoors, heat skillet to medium and add extra virgin olive oil to skillet. Season chicken with salt and pepper and add to skillet. Cook for 6-8 minutes, flip and cook for another 6-8 minutes until chicken is cooked through. Remove chicken and cover with tin foil. Meanwhile, mix Lemon Balsamic, water and brown sugar, and add to skillet. Stir until sauce thickens, about 2-3 minutes. Divide the baby greens, grapes and cucumbers into four servings and top each with a piece of chicken. Drizzle the Lemon Balsamic sauce over the chicken and salad. Sprinkle with Parmesan cheese.

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N4380 Hwy 35 Prescott, Wisconsin • 715.792.2676

on the table

Tropical Spring Salad Serves 4 8 ounces spring greens salad mix ¼ cup fresh diced pineapple

¼ cup fresh diced strawberries ½ ounce red onion strips

½ ounce sliced toasted almonds

Add chicken and goat cheese if desired.

Mix all ingredients thoroughly in a large mixing bowl.

Top with Golden Pineapple and Strawberry Vinaigrette.

Golden Pineapple & Strawberry Vinaigrette

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Serves 8-10 ¼ cup fresh diced pineapple

¼ cup fresh diced strawberries

¼ cup Urban Olive and Vine (UO&V) Golden Pineapple Vinegar ¾ cup Arbequina Olive Oil

½ teaspoon Dijon mustard You can use canned pineapple as long as you drain the liquid first. If fresh, peel and core the pineapple, then dice into small chunks. Rinse strawberries under cold water and gently pat dry.

Cut stems off strawberries then dice into small chunks. Blend ingredients in food processor for 2-4 minutes until smooth.

Thanks to Urban Olive and Vine in Hudson for this recipe.

Chilled Beet Salad 3 large red beets

6 ounces goat cheese ¼ cup blood orange extra virgin olive oil (or add ½ teaspoon of orange extract to extra virgin olive oil) 1 tablespoon balsamic vinegar Salt to taste

Fresh ground pepper to taste 2 thyme sprigs Fresh spinach

Preheat oven to 375 degrees. Peel and wrap beets in nonstick aluminum foil. Roast in the oven for 45 minutes to an hour until tender. Slice into

1/8

inch to ¼ inch rounds

when cool. Mix the olive oil and extract with leaves from one sprig of thyme, and salt and pepper to taste.

To serve, layer the beets with a tablespoon of goat cheese

between each beet slice using about four slices of beets.

Set alongside a half cup to a cup of spinach leaves. Drizzle with vinaigrette and garnish with a few fresh thyme leaves.

Optional: garnish with roasted walnuts.

Thanks to Classic Rosewood Inn and Spa in Hastings for this recipe.

Visit our Showroom Today!

1325 Armstrong Road Northfield, MN 55057 507-663-0482

www.SchmidtHomes.com

interiors

FAR LEFT: A master design plan underway.

LEFT: A cozy reading nook can grow with your child.

Why Use a Master Design Plan When Designing for Children?

A master plan can make designing for children easier and much less expensive. Having an eye for the future when creating your design plan will save you money as your child grows, and allows you to complete your project as you have the time and budget.

Create a Master Design Plan to Save Time and Money

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BY TERI LARSEN, ASID By the time children are grown, parents may spend thousands of dollars on decorating and redecorating their bedrooms and play spaces. A master design plan will help ensure that those decorating dollars are well-spent.

A master design plan is a comprehensive overview of the look you want to achieve in your space. Whether you are designing a family room, a kitchen or a child’s bedroom, creating a master plan will point you in the right direction.

Like a roadmap helps you to navigate in unfamiliar territory, a master design plan helps you focus on your final goal without getting bogged down in indecision and confusion.

Your master design plan will contain all of the tools you need to create a beautiful and functional space in your home.

From furniture sizes to wall colors, design styles to window treatments, your master design plan will guide all of the purchases you make for your space.

Start by measuring your space and any furniture you plan to keep in it. Draw the space out on a piece of graph paper, making sure to draw to scale. A scale in which one-quarter inch equals one foot is common. Use your floor plan to decide how you want the furniture arranged in the room. This exercise is essential to ensuring that any furniture you purchase will actually fit in your space.

Clip and Save Photos Now, take some time to collect images of rooms and dĂŠcor that you admire. Whether you clip photos out of design magazines or use an online resource such as AvaLiving.com or Houzz.com to collect them, these images will help you focus in on your style and color palette. This process can begin well before you plan to start a redecorating project.

As you browse through your collected photos, take note of the items that catch your eye first. Are you most drawn to warm or cool colors? Traditional furniture or clean, modern lines?

Wallpaper or paint? Make a few notes, as they will guide your decorating decisions from now on.

Armed with furniture sizes and styles, a color palette and photos, you now have a plan to guide your purchasing decisions. Refer to your notes and photos before you buy anything, to be sure you are sticking to your plan.

ABOVE: A unique window valance courtesy of Erica Kardelis.

From Baby to Toddler to Teen When designing a space for a new baby think about buying furniture that can be converted into more “grown-up” pieces as your child grows. A convertible crib can become both a toddler bed and later a full-size bed. A dresser large enough to accommodate more than a few onesies will be much more useful than a tiny baby dresser.

Choose a color scheme that can grow with your child for the most longevity. Pastels may be a great choice, but also consider more vibrant hues such as red or purple or neutrals like rich brown or sunny ivory.

Be especially careful about designing a child’s room around a theme. While Winnie the Pooh or Dora the Explorer may seem like a great idea now, they will quickly become dated and before you know it, you’ll be spending money to replace everything again.

Instead, bring in cartoon character or other themed items sparingly and only on inexpensive items, and it will save you from replacing an entire bedroom full of bedding, draperies and furniture later.

Keep the largest, permanent and most expensive items neutral. Items such as carpet and window shades can be expensive to replace later. Add punches of color and touches of whimsy through artwork, accessories and other items that can be replaced when they are outgrown.

Making your master design plan is a commitment and if you cannot tackle it on your own, an interior designer can assist you in your efforts. It will be an investment not only in your home, but also in your sanity.

Teri Larsen, ASID, is an interior designer based in the Hudson, WI, area. She is the author of Interior Design for Children: A Guide to Creating Thoughtful & Beautiful Spaces for Kids. For more information, visit Teri’s website, tlarsendesign.com and find design advice at alittledesignhelp.com.

Teri can be reached at 651.239.5852.

daytripping

Humble, Historic Hudson

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Since 1840 Hudson has been surprising people with its charm and beauty.

Photo by Jeff Bucklew

BY NICHOLE DAY DIGGINS

N

eed a day away to relax and refresh? Just hop in the car and start driving toward the picturesque river town of Hudson, Wisconsin, a fun and vibrant place to explore, shop, meander and dine. It’s a true historic downtown, bordered by beautiful Lakefront Park and the St. Croix River. You’ll find local art, fun shops, hiking trails and a nice assortment of places to eat and drink. What more could you want?

Book Your Cruise Today! www.gondolaromantica.com | 651-439-1783

Stillwater MN

CocoBello Hudson boasts a large number of interior design studios and CocoBello is one not to miss. The gorgeous shop offers home accessories along with professional services. You’ll find one-ofa-kind decorative objects, furniture, eco-friendly fabrics, flooring and fixtures. Need help tying it all together? Owner Marianne Buckman will show you how to incorporate them into your home. 509 Second St. 715.381.3433 cocobellodesign.com Knoke’s If you have a sweet tooth you won’t want to miss Knoke’s Chocolates, just off the main drag. Dave Knoke makes his chocolates fresh daily, as well as old-fashioned caramel corn. You’ll find an amazing assortment of turtles, truffles, chocolates, clusters and toffee along with an assortment of retro candies and soda pop. 220 Locust Street, 715.381.9866 knokeschocolates.com

Close to home... yet a hundred years away.

Seasons on the St. Croix This bright and spacious gallery features the work of more than 160 local, regional and national artists in all mediums—from clay, glass, jewelry, sculpture, metal, mixed media, fiber, wood, photography, water color, pastels, oil and acrylic. It’s truly a wonderful assortment that will not disappoint. Along with the fine art handcrafted pieces you’ll find handbags, note cards and leather accessories. 401 Second Street 715.381.2906 seasonsonstcroix.com The Phipps Center for the Arts This vibrant arts organization has celebrated the creative spirit for over 25 years with exciting theatrical and musical performances, outstanding exhibitions and classes in acting, music and the visual arts. Year round, there is always something going on at the Phipps.

109 Locust Street, 715.386.2305 thephipps.org

1005 3rd Street, Hudson WI

715.386.0800 phippsinn.com

Gift certificates available by phone or online.

daytripping

Birkmose Park Birkmose Park is the place to go for one of the most breathtaking views on the St. Croix River. Perched atop a bluff overlooking the entire river valley, Birkmose Park is a place for quiet contemplation. Picnics and sports aren’t allowed in the solemn park, so it’s a perfect spot to catch up on some reading, get some fresh air, meditate and think.

Please be respectful of the several Native American burial mounds, which are surrounded by heavy chains.

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St. Croix River Cruises: Afton Hudson Cruise Lines Enjoy the bluffs of Minnesota and Wisconsin on one of three riverboats cruising along the majestic St. Croix.

River cruises depart from Afton, Minnesota, and Hudson, Wisconsin, mid-April through October. For more information on public or private cruises, and for a cruise calendar, visit stcroixrivercruises.com or call 651.436.8883.

Lakefront Park It’s been called the “Crown Jewel of Hudson Parks” and truly has it all. There’s a boat launch, picnic shelters, playground, sand volleyball courts, a swimming beach (with lifeguards on duty in the summer), a bandshell (with frequent summer concerts), paved trails and a gorgeous view of the river. Not to be missed! Located along First St. and the St. Croix River between Buckeye and Vine Streets.

Octagon House Museum The historical landmark Octagon House Museum was built in 1855 for the Moffat-Hughes family, who came from New York and lived in the house for 102 years (four generations).

The octagonal design of the house was popular in the 1850s on the East Coast because of the way it allows light and air to travel through the house. The St. Croix Historical Society purchased the Octagon House in 1964 and turned it into a museum for guided tours. 1004 3rd Street 715.386.2654 pressenter.net/~octagon

Yellowstone Trail The Yellowstone Trail movement started in 1912 when a small group joined together resulting in the first transcontinental road of the north. The Yellowstone Trail runs from Plymouth Rock, Massachusetts to the Puget Sound on the Pacific Ocean.

In 1915 the Yellowstone Trail entered Wisconsin from Minnesota across the St. Croix River on a toll bridge and adjoining a causeway, or dike road, built out to meet the bridge. State aid was provided to local towns on the trail for improvements. The Yellowstone Trail Association convinced the towns to use their funds to connect the road to the next county. The result connected 18 counties across the state and laid the foundation for the 1917 State Trunk Highway Act, which made Wisconsin the first state in the nation to number its highways. The Yellowstone Trail attracted so many visitors to the state that when the highway department numbered state roads in 1918, the Yellowstone Trail and its yellow road markers were allowed to remain. By 1929 the Yellowstone Trail became the first road across the state that was fully concrete.

Purchase a Yellowstone Trail Passport highlighting 17 Wisconsin participants along the historic Yellowstone Trail! This collaboration is an effort to build awareness of the Yellowstone Trail and to invite visitors to explore participating communities as they stop to have their passport map stamped. Stop by the following participating locations to request your free Passport to America and explore a sampling of Wisconsin history: Hudson Area Chamber of Commerce & Tourism Bureau Knoke’s Chocolates, Inc.

The Purple Tree In today’s highly interconnected world, we need family owned stores like The Purple Tree to remind us that what we buy can be both good for the planet and good for the people inhabiting it.

Owners Sarah and Angela have carefully selected home goods, apparel, accessories and gifts that are so much more than Fair Trade. Shop here for a gift that will contribute to the sustainability of its maker. 516 Second St. 866.548.5275 www.facebook.com/purpletreewi Phipps Inn Bed & Breakfast The Phipps Inn is the premier Queen Anne Victorian bed and breakfast in Wisconsin’s St. Croix River Valley, ten minutes from Stillwater, Minnesota. Located on Historic Third Street, it’s a short walk to downtown restaurants, shops and the river. Guests enjoy many common areas including a Billiards Room, two porches and three spacious parlors. The Phipps Inn is known for its four course gourmet breakfasts and friendly yet unobtrusive hospitality. 1005 3rd Street, 715.386.0800 phippsinn.com Urban Olive & Vine If you’re looking for a wine tasting, a bite to eat or some tasty gifts, Urban Olive is the place to go. Early in the day, enjoy coffee and fresh-baked goods. In the afternoon and evening you’ll find a variety of tasty options (receive a glass of wine with your meal after 3pm). Live music Thursday, Friday and Saturday evenings.

520 Second Street 715.386.0400 urbanoliveandvine.com

Photo by Jeff Bucklew

cultural cloth

The Nova Restaurant and Wine Bar This eclectic wine bar in the heart of downtown has grown from a small wine-focused restaurant has has expanded from a small wine-focused restaurant to a restaurant that includes craft beers and specialty cocktails to accompany a seasonally-changing American-fusion-style menu. Family owned and operated, this little gem keeps to Hudson’s roots using locally grown foods and aims to make your visit a true experience.

236 Coulee Road 715.386.5333 thenovaofhudson.com Hudson House Grand Hotel Located on a hill overlooking the scenic St. Croix River Valley, the Hudson House has long been a beacon for weary travelers. It is newly renovated but still has the feel of an old roadside inn.

On-site lounge, pool, whirlpool, sauna, free full breakfast and much more. 1616 Crest View Drive 715.386.2394 hudsonhousegrandhotel.com Transcend Medi Spa Need a little pampering? Transcend Medi Spa offers massage plus laser skin treatments, photo facials, microdermabrasion, peels, waxing and more. 1200 Crestview Dr., Suite 4.

715.808.0681 transcendmedi-spa.com

Women’s work from around the world W3560 State Hwy 35, Maiden Rock, WI

715.607.1238 culturalcloth.com

Facebook: Cultural Cloth, LLC Hours - Thur-Sun 10-5 or by appt.

daytripping

Great River Birthdays The Great River Road is 75 and the Stockholm Art Fair turns 40.

BY LINDA DAY DUNLAP

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The Wisconsin section of the Great River Road (Wisconsin Highway 35) was voted 2012’s Most Beautiful Road Trip Route by the Huffington Post.

Established in 1938, the road follows along the Mississippi River to Lake Pepin and covers nearly 3,000 miles through 10 states. This year, many communities along the river are planning special celebrations–including Stockholm, which is having a birthday of its own this year. The Stockholm Art Fair turns 40 this summer.

If you take a daytrip along Wisconsin 35 on Saturday, July 20, by car, bike or sailboat, and you will see 107 artists in Village Park on scenic Lake Pepin. Artists from five states will show and sell their artwork — paintings, jewelry, clay, glass, sculpture, fiber, leather, photography and more. The Stockholm Art Fair also features live, original music all day long, and local foods made by area chefs. A special song has been written about the 40 years of the art fair and a sing-along will be led at 2:30 p.m. onstage by musicians, members of the founding committee as well as the present one, and the Hot Flashes, a local singing group.

40th Annual

STOCKHOLM ART FAIR

Each year the fair has featured artwork by a different artist for its promotional poster. The posters are frameworthy and collectible. All 40 posters will be on display and many of the original posters will be for sale— including the 2013 poster by one of the founders of the art fair, the late Glen “Sonny” Nelson. This year a book of all posters over the years along with some history of the art fair will be available as well.

The Stockholm Art Fair is truly a happening community celebration, anticipated by thousands of people every year. You can learn about celebrations all along the Mississippi at mnmississippiriver.com or wigrr.com.

The road—and the river—await.

Detail from Protocol:See the Formless in the Form by Sonny Nelson

Sat July 20, 2013 Stockholm, WI www.stockholmartfair.com

bazaar

KNOKE’S CHOCOLATES 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 coops, specialty cheese shops, or Byerly’s, Lunds & Kowalski’s. shepherdswayfarms.com 507.663.9040

220 Locust Street Downtown Hudson, WI Our chocolate creations are hand crafted and meant to be savored.

Whether you prefer your chocolate as a truffle or with soft caramel, fresh-roasted nuts, or butter-rich toffees and creams, our little shop in Hudson, Wisconsin delivers the flavors you crave. www.knokeschocolates.com 715-381-9866

LAVENDER THYMES

Bath, Home, Clothing & Culinary 512 Second Street Hudson, WI 54016 715.386.3866 LavenderThymes.com

Mon-Sat 9am-10pm, Sun 11am-9pm

Find us on Facebook

THE PURPLE TREE

Unique and Urbane Goods • Home • Apparel • Accessories • Gifts Good for the People, Good for the Planet. Shop with us and give a gift that gives back!

516 Second Street Hudson, WI 54016 866.548.5275 facebook.com/purpletreewi

Tre’SkinRX

STARTECH COMPUTING EXPERIENCE GETS RESULTS Reiland Team Paul & Juliette Reiland and Erik Severson 952-292-5999 reilandteam.edinarealty.com

We focus on your technology so you can focus on your business.

StarTech Computing, Inc. (With offices in Red Wing, MN and Hudson and Janesville, WI) www.startech-comp.com/ 888.385.0607

President’s Circle 2010, 2011 and 2012

CARLA C. KJELLBERG

Attorney at Law If you can stay silent no longer, call me! I am aggressive, compassionate, practical and I will help assure that your voice will be heard.

Divorce•Abuse•Custody•Paternity 25+ years experience Reasonable Rates Works in all MN Twin Cities Metro Area Counties 651.789.7799 Kjellberglaw.com

People (women, men, teens) love their skin again! Our products treat the root causes of aging, acne and other skin conditions– immediate results that you can see and feel--for healthy radiant, younger-looking skin. Get your 2 week trial kit for just $14.99.

Please put promo code “jwing” in when you order. www.truskinrx.net/kitstore/ Email: julie@ discoverhealthyskin.com Cell phone 612.532.6808 www.facebook.com/ juliewingertreskinrx

Style

comfort tour

august 10-11 HuDsON WI

lImIteD tIcKet SAleS – buy NoW At experIeNcehuDSoN.com/rIverlIfe

River Life is back August 10 & 11 with unforgettable experiences at some of the trendiest shops, style divas and award winning restuarants. See a full schedule of events and demos online — book your River Life weekend now!

experiencehudson.com/riverlife Abigail Page Antiques Afton House Inn & Afton Hudson Cruise Lines Art Doyle’s Spokes & Pedals Barker’s Bar and Grill Casanova Liquors

CocoBello Dilly-Dally Gift Shoppe Élan Et Cetera Grapevine Interiors “At Home”

©2013 Hudson Advertising Opportunities Group.

Hello the House Knoke’s Chocolates La Rue Marché Lakefront Framing Lavender Thymes Marnie Marie Photography

The Nova Pangea Pier 500 Phipps Inn Bed & Breakfast San Pedro Café Seasons on St. Croix Gallery