BCR_Illinois Valley Living_Summer 2023

Using Your Green Thumb to Help Pollinators

ALSO:

• Enjoy tranquility at Hickory Grove Campground

• These recipes are the cherry on the cake

• Festival 56 marks a big milestone

Enjoying small victories

Iwashaving one of those ultra-rare weekends where the good news kept coming – my daughter hit her first over-thefence home run for her high school softball team, and I learned that my son had landed a college scholarship he had pursued. We had an amazing time entertaining friends and family at our home that Friday night and the whole evening was filled with good food, loved ones, and lots of laughter. On Saturday, both of my kids were out of the house on dates, so my husband and I had time to go on a date night of our own. And on Sunday, we got to watch my son’s last band concert as a high school student.

It was the kind of weekend you never want to end – one of those elusive weekends where everything

seems to go your way, and all is right with your world. We didn’t quite get through the whole weekend before being slapped back into reality. A severe thunderstorm in our town that Sunday night brought down a bunch of tree limbs in our yard, so we woke up to a complete mess Monday morning. But I’ll always remember what an epic weekend it was, so even when I worked to clear away those tree branches, there was still a big smile on my face. That’s the thing about having a truly great day once in a while: You know it won’t last, which makes you appreciate every minute of it even more. Life can be challenging sometimes, and some days, it can feel like you get more bad news than good. I’ve certainly been

there at times.

But if you’re having a bad week or month, remember to look for the silver lining. Usually, something comes along that can take the sting out of whatever you’re going through at the moment. It might be something small in the grand scheme of things – like watching your daughter’s enormous smile when she realizes she just hit a home run. Sometimes, it’s the little victories that remind you how amazing life and the world can be.

Best wishes,

Shannon Serpette Niche Editor

Getting Back to Nature

Festival 56 celebrates 20 years

Festival 56 has become a community favorite over the last 20 years. So much so, the devoted volunteers and cast members have doubled attendance from 2,000 patrons in 2003 to more than 4,000 patrons last year. It comes as no surprise their tagline for this year is ‘Small Town, Big Drama’ as they celebrate how far they’ve come and how much more they’d like to accomplish.

“I’m excited about our 20th anniversary for several reasons,” said Festival 56 Board of Directors President Kathy Missel. “One is the return of our co-artistic directors Jimmy Calitri and Tim Seib. They are both very beloved

Festival 56 alumni who bring a true passion to their work, not only passion for the art of theater, but passion for

Story by Katlyn Sanden | Photos contributed

These are all the shows scheduled for the 2023 season.

Jimmy Calitri and Tim Seib have been named as the new co-artistic directors for the upcoming season.

the Princeton community itself. Their enthusiasm for Festival 56 has been instrumental in the return of many festival alumni.”

Calitri and Seib carefully selected this season’s productions that exemplify the quality Festival 56 is known for.

“I can’t wait to see Million Dollar Quartet, directed by Tim Seib, featuring cast members from the national tour,” Missel said. “How exciting to have that caliber of talent in Princeton.”

In addition to Million Dollar Quartet, which will run June 24 through July 1, the artistic duo has selected Significant Other to run July 1 through July 8, 12th Night to run July 2 through August 2, Footloose to run July 14 through July 23, and Something Rotten! to run July 28 through August 6.

Shakespeare in the Park will also be returning. The Shakespeare productions are free of charge, with performances every Sunday and Wednesday throughout the summer, beginning July 2.

Cabarets are also scheduled, running from June 23 through August 6, as well as Camp 56, where campers have the opportunity to work and perform with professionals.

But what might be the most exciting activity yet is Christmas in New York City.

“We’re hosting a New York City trip to celebrate our 20th season,” Missel said. “This is an amazing opportunity to travel with area theater fans to see two Broadway productions, take in the Christmas Spectacular at Radio City Music Hall featuring the Rockettes, and enjoy an exclusive tour of the historic New Amsterdam Theatre. We’re so excited to offer this opportunity with a portion of the proceeds directly benefitting Festival 56.”

Missel is optimistic about what the next 20 years might hold for Festival 56.

“What I love about the organization is how it brings the whole community together. The support of the community is phenomenal in bringing these amazing artists to Princeton. I also enjoy seeing the lasting bonds created between the artists, their colleagues, and host families. I don’t think there’s anything quite like it. I enjoy giving my time to organizations like Festival 56, who have given me so much. It’s a small price to pay to ensure that Festival 56 is here for many years to come.”

The 20th season of Festival 56 will officially kick off with a Cabaret on June 23. Visit festival56.com for tickets, or call the box office at 815-879-5656.

The set of Shakespeare in the Park, where the community is encouraged to bring lawn chairs and enjoy the show.

Giving Your Garden A Buzz

Lend a Helping Hand by Planting for Pollinators

Story and photos by David Cook

The easiest way to make a beautiful, eye-catching garden even more enjoyable is to consider its appeal to those who will appreciate it the most – those little creatures known as pollinators.

Illinois may be known as The Prairie State, but according to the United States Department of Agriculture (USDA), less than a hundredth of one percent remains of the 21 million acres that were the native Illinois prairie. This type of landscape change has greatly contributed to the threatened existence of the beloved Monarch Butterfly and many of the other tiny animals we depend on for our food. Add to this habitat loss the widespread use of pesticides, as well as herbicides which kill many of their natural food sources, and it’s become more important than ever to help feed and shelter pollinators.

Finding and planting flowers that butterflies, bees, hummingbirds, and many other pollinators will enjoy visiting is a fairly easy task. Many of their favorite blooms are perennials, meaning the plants will return from their roots or reseed themselves the following year.

“I’d suggest trying to have a selection of plants that will ensure there’s always something blooming for them. That will help support them from early spring through late summer and into early autumn,” Molly Blogg of Hornbaker Garden in Princeton said.

Milkweeds, Coneflowers, Bee Balm, Compass plants, Butterfly Weed, Blazing Star, Prairie Clover, Salvia, Asters, Cardinal Flower, Goldenrod, Mint, and several others

See BUZZ page 11

Compass Plant flowers are a popular late-summer favorite of bees.

Inset: Bumblebees will often end up covered in pollen when visiting their favorite flowers.

A close-up of a butterfly taking a deep drink of nectar.

This honeybee had gathered a lot of orange pollen on its legs as it enjoyed a Purple Prairie Clover.

Ladybugs not only help pollinate but will also help keep a variety of garden pests under control.

While fuchsia blossoms will be more likely to attract hummingbirds, other pollinators will also visit these popular flowers which are often found in hanging baskets.

Buzz

FROM PAGE 8

will all attract a variety of pollinators and will bloom at varying times. Every flower has a special time when pollinators will favor them over others in the area.

“Some of the best pollinator plants are our native species, but it’s good to know that those aren’t always the most tame, and it may take some work to keep them within your chosen boundaries,” Blogg said.

Adding a water feature, such as a simple birdbath or small fountain, can push the appeal of your garden

to backyard visitors even further because everyone appreciates a cool drink of water on a warm summer’s day. Additionally, keeping your garden well mulched, especially with plant litter consisting of fallen leaves, will not only help your plants by protecting and nourishing the soil, but it can also provide shelter and safety for pollinators.

As with many garden additions, it may take a few seasons for your new pollinator-friendly plants to fully establish themselves as a big batch of nectar-rich flowers, but it’s always worth the wait for the day you walk into your garden and find it full of fluttering, buzzing life.

A bumblebee comes in for a landing on Bee Balm. This plant comes in a variety of flower colors including purple, pink, red, and white.

A tiny hoverfly on a Zinnia.

Getting Back to Nature

Hickory Grove Campground is thriving as a small, family-owned campground

In today’s world, big business seems to be a non-stop trend. Small mom-and-pop stores are disappearing as chain stores thrive. In the camping world, small family-owned campgrounds are quickly disappearing from the map as they’re being bought by private investors and corporations.

It’s a trend that Joan May-Turpen and her husband Dave Turpen are well aware of as owners of Hickory Grove Campground in Sheffield. The Princeton couple bought their campground approximately seven years ago when they were looking for a small business they could run together.

“This was a stagnant campground basically

seven years ago,” Dave said. “We started cleaning it up.”

The campground had 57 acres when they bought it, but they’ve added to it since then and are now at approximately 70 acres. The couple is getting ready to make some significant additions to Hickory Grove – an inground zero-entry swimming pool measuring 66 by 25 feet and a shower house are just two of the projects in the works.

“We’re not a typical campground by any means. We have larger sites. We look at quality more than quantity,” Dave said.

See CAMPING page 14

Story and Photos by Shannon Serpette

Dave Turpen and Joan MayTurpen own Hickory Grove Campground in Sheffield. Plans are underway for new amenities at the campground, including a zero-entry pool.

Take a drive

Camping

FROM PAGE 13

The location of the campground also makes it special. Hickory Grove Campground borders Hennepin Canal and Hennepin Canal State Park. On the canal, it has a boat launch, ramp, and dock, and the campground borders an 80-mile bike trail. Whether you’re looking for recreational opportunities or a safe, clean place to take in nature, Hickory Grove is an excellent choice.

Mike Wirth of Wyanet said his mom and dad started the campground shortly after buying the property in 1969.

“It was a thriving place in the ‘70s and ‘80s. Everybody got into camping, and it kind of went out again,” Wirth said.

The Covid pandemic revitalized the camping industry as people were looking for a way to social distance while vacationing. While Joan said the pandemic did result in an increase in the number of bookings, Hickory Grove was already experiencing more bookings anyway because of improvements that she and Dave had made.

With its special blend of cleanliness, small-scale charm, and avoidance of the party atmosphere many other campgrounds have, Hickory Grove gets a lot of repeat customers who enjoy how tranquil the campground is. While campers are welcome to stay for a vacation or a season, the campground doesn’t offer long-term living arrangements.

The repeat customers are Joan’s favorite part of her job – she enjoys seeing them and hearing about any changes in their lives since they last visited Hickory Grove. Some of the cards her customers have written her over the years are displayed at the Hickory Grove office at the campground’s entrance.

“It’s nice having people appreciate you that want nothing from you except a clean place to land,” she said.

While staying at Hickory Grove, it’s not unusual to see campers from other countries who are traveling the U.S. in an RV from state to state, trying to see as much of the country as they can during their vacation.

“We had people here two days ago from Holland,” Joan said. “We attract people from Asia. We get people from all over the world. It’s exciting meeting people from other countries.”

The experience of being a campground owner can be challenging.

“It’s a learning process. I am growing. You take it one problem at a time,” she said.

Joan said her learning curve was steep when she started as a campground owner, but it was made easier by a special maintenance man, Don Haun of Spring Valley, who was working at the property when they bought it. Haun recently passed away, and Joan said the campground feels different without him.

“Don Haun took us to a different level. This campground was like his farm. He was our gift,” she said.

A peaceful drive around Hickory Grove Campground allows you to enjoy its natural beauty.

Hickory Grove Campground borders Hennepin Canal.

Right: For patrons who aren’t fond of tent or RV camping, Hickory Grove Campground offers cabins to stay in. The campground has six cabins, including two that are full service.

Bottom: The campground has playground equipment for parents or grandparents who want to spend some quality time with their children or grandchildren.

Family fun

The Cherry on the Cake

This colorful fruit is nutritious and delicious

By Shannon Serpette

If you’re lucky enough to have a cherry tree or know someone with one, you’ll have access to all the delicious cherries you’ll need to make a wide assortment of cherry-inspired dishes this summer. If not, you can buy a bag of frozen cherries and use them at

your leisure without worrying about them spoiling. Whether you’re making a sauce for pork or chicken, a refreshing summer fruit salad, or a scrumptious dessert, cherries can go with every course of a meal. See more recipes on pages 18 & 19.

Cherry Cobbler

INGREDIENTS

1 cup flour

2 tablespoons sugar

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine

6 cups fresh or frozen unsweetened pitted tart red cherries

1 cup sugar

2 tablespoons cornstarch

1 egg

1/4 cup milk

DIRECTIONS

Preheat oven to 400 degrees. To make the topping, stir together flour, two tablespoons of sugar, baking powder, salt,

and cinnamon in a large bowl. Cut in the butter until the mixture looks like coarse crumbs. Set aside. For the filling, combine the cherries, one cup sugar, and cornstarch in a large pan. Cook over medium heat until the cherries release juices, stirring occasionally. Continue to cook, stirring constantly over medium heat until it’s thick and bubbly. Keep the filling hot as you work

on the next stage.

In a small bowl, stir together egg and milk. Add to the flour mixture, stirring until just moistened. Move the hot filling to a two-quart square baking dish. Using a spoon, drop the topping into several mounds on top of the filling. Bake for 20 to 25 minutes or until the topping is golden brown. Let it cool for one hour before serving.

Cherry Delight

INGREDIENTS

2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1/4 cup sugar

1/2 teaspoon salt

1/2 cup heavy whipping cream

Two 8-ounce packages cream cheese, softened

1/2 cup sour cream

1 cup powdered sugar

1 teaspoon vanilla extract

One 21-ounce can cherry pie filling

DIRECTIONS

Preheat oven to 350 degrees. Stir together the graham cracker crumbs, melted butter, granulated sugar, and salt in a big bowl until combined. Press the mixture onto the bottom of an 11-by-7inch baking dish. Bake in the oven until the edges are golden – about 12 minutes. Let the crust cool completely.

Beat heavy whipping cream in a medium bowl with an electric mixer until a stiff peak forms, which should take one to two minutes. Set whipped cream aside. Beat cream cheese and sour cream in a large bowl with the electric mixer until smooth. Add powdered sugar and vanilla and beat until light and fluffy.

Fold half of the whipped cream into the cream cheese mixture with a rubber spatula until it is just combined. Repeat with the rest of the whipped cream. Spoon the cream cheese mixture into the cooled crust and smooth the top with a spatula. Pour cherry pie filling over the cream cheese layer, spreading to the edges. Cover and chill for at least two hours.

Summer Fruit Salad

INGREDIENTS

2 cups watermelon balls

2 cups fresh sweet cherries, pitted and halved

1 cup fresh blueberries

1/2 cup cubed English cucumber

1/2 cup torn mixed salad greens

1/2 cup crumbled feta cheese

3 fresh mint leaves, chopped

1/4 cup honey

1 tablespoon lemon juice

1 teaspoon grated lemon zest

DIRECTIONS

Combine the watermelon, cherries, blueberries, cucumber, salad greens, feta, and mint in a large bowl. In a small bowl, whisk together the honey, lemon juice, and grated lemon zest, and pour it over the fruit and salad mixture.

Cherry Banana Smoothie

Editor’s note: This makes two servings.

INGREDIENTS

1 cup frozen, pitted cherries

1 banana, cut into chunks

1/2 lemon, juiced

1/2 cup Greek yogurt

6 ice cubes

3 drops almond extract, if desired

DIRECTIONS

Place all the ingredients into a blender and blend until smooth.

Pecan & Cherry Wild Rice

INGREDIENTS

Three 14-ounce cans chicken or vegetable broth

2 and 1/2 cups uncooked wild rice, rinsed and drained

1 cup shredded carrot

1 small can of sliced mushrooms, drained

2 tablespoons melted butter or olive oil

2 teaspoons dried marjoram, crushed

1/4 teaspoon salt

1/4 teaspoon black pepper

2/3 cup dried tart cherries

2/3 cup sliced green onion

1/2 cup coarsely chopped pecans, toasted

DIRECTIONS

In a slow cooker, stir together chicken or vegetable broth, wild rice, carrot, mushrooms, melted butter or olive oil, marjoram, salt, and pepper. Cover and cook on low heat for 5 to 6 hours. Turn off the slow cooker and stir in cherries and green onion. Cover, and let stand for 10 minutes. Just before serving, sprinkle with pecans, and serve with a slotted spoon.

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Spicy Cherry Chutney

Editor’s note: This is excellent over chicken or pork.

INGREDIENTS

3 cups fresh or frozen tart cherries, pits out and thawed

1 large sweet onion, chopped

1 small green pepper, chopped

1 red bell pepper, chopped

1/3 cup packed brown sugar

1/4 cup balsamic vinegar

2 teaspoons minced fresh ginger root

2 teaspoons grated orange zest

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground allspice

DIRECTIONS

In a big saucepan, combine all the ingredients and bring to a boil. Reduce heat and simmer, uncovered, for about one hour, stirring occasionally. Serve warm or chilled.

Cherry Upside Down Cake

INGREDIENTS FOR THE TOPPING

1/4 cup unsalted butter

3/4 cup packed light brown sugar

2 cups fresh cherries, pitted and halved

INGREDIENTS FOR THE CAKE

1 and 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup unsalted butter, softened at room temperature

2 large eggs, separated

1 teaspoon vanilla extract

1/2 cup whole milk, lukewarm

1/4 teaspoon cream of tartar

DIRECTIONS

Preheat oven to 350 degrees. Butter the sides of a 9-inch-wide cake pan with 2-inch-tall sides. Place four tablespoons of the butter in the bottom of the pan and put it in the oven until the butter has melted. Then add 3/4 cup brown sugar to the bottom of the pan, stirring until the butter and brown sugar are well combined. Spread evenly over the bottom of the pan. Place cherries, cut side down, on top of the butter/ sugar mixture, pressing them down lightly to help them stick. Stir the 1 and 1/2 cups of flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, use an electric mixer to beat together one cup of sugar and 1/2 cup of butter until it’s light and fluffy (about five minutes). Mix in two egg yolks, beating well, and then add the vanilla. Add the lukewarm milk and mix on medium speed until well-blended. Add flour mixture and mix on low speed until blended. In another bowl, beat the two egg whites with 1/4 teaspoon cream of tartar until stiff but not dry. Fold gently into the batter, folding until just incorporated. Put the batter in the cake pan over top of the cherries, evening out the top with a spatula. Bake for 55 minutes at 350 degrees.

Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen the cake from the pan. Invert the pan onto a platter so the cherry side is up.