A Supplement to the Star Shopper
Friday, January 20, 2017 • Edition 1
ountry C cres A
FFocusing on Today’s Rural Environment
A barn run by bachelors Stang brothers create partnership, dairy 26 years By JENNIFER COYNE Staff Writer BELGRADE – For three bachelors in central Minnesota, dairy farming is their livelihood. The Stang brothers at Triple S Farms – Chuck, 64, Roger, 61, and Paul, 57 – formed a partnership in 1991 after purchasing their father’s dairy near Lake Henry. For 26 years, they have approached the responsibility with humility and compassion. “Just like other farm families, we’ve dedicated our whole lives to dairying,” Paul said. “Dad milked almost 30 years before we started to take over for him.” Each day begins at 5 a.m. for the three brothers. While Chuck and Paul begin milking their 120 registered cows in a tiestall barn, Roger feeds the calves. “The milkhouse is a long ways away when I forget something,” said Paul, chuckling about the STANGS continued on page 4
PHOTO BY MARK KLAPHAKE
Roger (left) and Paul Stang milk 120 cows near Lake Henry. When school is not in session, the Stangs receive help from a neighbor, Matt Fuchs (back). Not pictured is Chuck Stang.
A bird’s eye view Schroeder attracts variety of animals to home By ELIZABETH BETHKE Staff Writer SAUK CENTRE – Bird watching is a hobby for some; but for Arlan Schroeder, it is a hobby that has enticed him to further his love for songbirds and other animals alike. When the Sauk Centre native bought five acres of land in 1985 he didn’t know he would be spending his retired time caring for songbirds, deer and turkeys. He also comes in contact with many other animals that find their way into his now 30-acre wooded backyard. “My wife, Marilyn, and I just like watching the birds and deer,” Schroeder said.
Schroeder saves money “There are always birds in my backyard but the deer come to when the animals clean up after each other. visit quite often to eat.” “I like when the deer come Schroeder’s backyard is equipped with three suet around because they clean up what the birds feeders, six bird throw out,” he feeders, which he said. switches out in Although the different seasons, animals are intwo turkey feedtriguing to look ers, a horse head at, the hobby is for squirrels to eat not cheap. Schroout of, a heated eder goes through water bath filled 40 pounds of with fresh clean songbird supreme water and in the in three weeks. warmer months, The finch feed and also jelly lasts a bit longer, feeders. Arlan Schroeder but the suet lasts He fills the only a couple of bird feeders with songbird supreme and thistle days. “In the winter the birds seed and sunflower chip mix for the gold finches and small- and deer come more often er birds. The suet feeders are and eat more because they are stocked with woodpecker suet burning more energy and then and peanut suet for the wood- they leave right away,” Schropeckers. He also provides 50 eder said. “When it is warmer pounds of corn for the turkey out I don’t go through as much food as quickly and the anifeeders, every other day. “Ironically enough, the mals seem to stay a bit longer turkeys don’t like eating out of the turkey feeders and eat the SCHROEDER food off of the ground that the continued on page 6 birds discard,” Schroeder said.
PHOTO BY ELIZABETH BETHKE
Birds come to eat off of Schroeder’s feeders. Schroeder switches out his feeders every so often to go with the season.
country... country
Page 2 • Country Acres - Friday, January 20, 2017
Country This month in the cres A Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647 NEWS STAFF Diane Leukam, Editor diane@saukherald.com Mark Klaphake, Assistant Editor mark.k@dairystar.com Jennifer Coyne, Writer/Page Layout jenn@dairystar.com Andrea Borgerding, Proofreader/Page Layout andrea.b@dairystar.com Herman Lensing, Writer herman@melrosebeacon.com Liz Vos, Writer liz@albanyenterprise.com Missy Mussman, Writer missy@dairystar.com Laura Hintzen, Writer laura.h@saukherald.com Elizabeth Bethke, Writer elizabeth@saukherald.com
10-11 A year-round gardener
Story ideas send to: diane@saukherald.com or mark.k@dairystar.com
8-9
SALES STAFF Jeff Weyer, 320-260-8505 jeff.w@dairystar.com Kayla Hunstiger, 320-247-2728 kayla@saukherald.com Missy Traeger, 320-291-9899 misy@saukherald.com Tim Vos, 320-845-2700 tim@albanyenterprise.com Mike Schafer, 320-894-7825 mike.s@dairystar.com Lynnette Ostendorf, 320-352-6577 lynnette@saukherlad.com AJ Hasslen, 320-352-6577 allison@saukherald.com Brian Trattles, 320-352-6577 brian.t@saukherald.com
PRODUCTION STAFF Pat Turner Tara Pitschka Amanda Thooft Nancy Powell Brian Dingmann Kaitlin Montebello Deadlines: Country Acres will be published the third Friday of every month and inserted to rural customers with the STAR Shopper. Deadline for news and advertising is the Thursday before publication. Extra Copies available at the Albany Enterprise, Melrose Beacon and Sauk Centre Herald offices.
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12-13 Farm building facelifts preserve history
14-15 16 17 18-19
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Settling in Minnesota One of my sons-in-law posed an interesting quesAnyway, they stayed and so here we are. Time tion a couple weeks ago while visiting. marches on, and winter with it. “I’ve often wondered,” he said, “if the settlers I personally can’t complain about the cold bethat came here made it through the first winter, why cause I don’t have to work in it. Going from a warm did they stay?” office to a temporarily cold car, to a warm house A native of Idaho now living in Moorhead, that’s doesn’t give me complaining rights. I’m actually a fair question, considering during his visit, the more likely to complain in the summer when I can’t weather was absolutely brutal. Temps and be outside. wind chills were getting down there, with If there’s a positive side to the cold, sundogs announcing the bitter cold as if we it’s that it makes everything else so much didn’t already know it. easier to bear. By last Sunday, you could Who were those “crazy” people who walk outside and the sun was shining, there settled our area? Most of them, of course, was no wind, and you felt a sense of joy came from northern Europe in the 1800s. I because it was such a warm, beautiful day. have a map of the State of Minnesota, “Land People were happy and smiling; more than of the Cloud-Tinted Water,” hanging in my I’d seen in a while. The temperature was 20 office that was produced and copyrighted in degrees. It’s all relative, I guess. by Diane 1931 by the Minneapolis College Women’s I could ask my son-in-law the same Leukam Club. It’s highly illustrated and shows the question he asked me about the settlers. state in what I think must be the 1860s. Around the Why did he stay? He claims he was tricked into it. He edges is a history of the land, and the development of enrolled as a student at the School of Aerospace Scitransportation and industry. ences at the University of North Dakota Grand Forks Along what is now I-94 in our area, runs an ear- many years ago. ly road sweeping in a half circle from Duluth down “I came here in the summer. through St. Cloud, to Alexandria, Fergus Falls and They didn’t tell me what the winnorth from there. Parallel to this road in the Sauk ters would be like,” he said. Centre area is the “Sioux-Chippewa Line 1825,” When winter came, he didn’t where it is written on the south side, “Sioux to stay know what hit him. Like the early this side – probably not.” settlers, he stayed, and I’d even say Can you imagine the stories that could be told of Moorhead feels colder than we do the days of settling here? Those winters must have most of the time. Now they have an been rough – the primitive log cabins drafty. I wonder ice skating rink in their backyard, about the early relationships with the Native Ameri- with a bonfire going to warm them cans, who I would think could have been justifiably up if necessary. Their three-yearhostile. old boy is learning to make shots But the Europeans came here to homestead 160 on goal and the baby likes to be out acres of land, promised by the government that it was there too. I think they’re adapting theirs if they “improved” it in a certain amount of just fine. time. Winter is still cold, but now it’s To some, it probably felt like home, weather wise. familiar. These early farmers stayed, broke the sod, planted Whatever people’s reasons for their seeds and raised their families. I’d be interested staying – and I know it sounds clito know how many of the existing farms in the Coun- ché – I can honestly say I’m happy try Acres area are still in the family of those whose to call Minnesota home. settled them. Maybe we could do a survey sometime.
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PHOTO BY ELIZABETH BETHKE
These deer come for their daily corn meal in Schroeder’s backyard.
feed them then they leave, but they notice when I fill them again and come back in full force,” Schroeder said. Schroeder is thankful for his backyard paradise, being able to enjoy it everyday from the luxury of his living room couch. “I am living in a wildlife heaven,” he said. “Feeding the animals is a little way I give back to nature.”
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and different creatures. The predator birds look around for a while, perched on a sheppard hook but they get bored and leave.” Since Schroeder built his house in 2005, he continues to add feeders to his collection, which allows him to switch the feeders out every season. He has feeders that resemble an apple, a snowman face, an acorn and a maple leaf, among others. “I have a 20-hole feeder that was filled with all gold finches at one time,” Schroeder said. “It was definitely a sight to see.” Schroeder has tried bringing in hummingbirds and feeding them. “I have tried liquid feeders for hummingbirds but they don’t seem to eat it so I took them down,” Schroeder said. “The hummingbirds and I now have a love-hate relationship. I have had a couple of them buzz in my face and look at me, wondering where there food went.” Liquid feeders do not seem to work for Schroeder but jelly feeders do. “The birds love the jelly feeders,” he said. “When I first put them out they were a huge hit and now they can’t seem to get enough.” A couple of years ago around Thanksgiving time, Schroeder recalls 13 turkeys hanging around his home, and coming and going until early spring. “During breeding season, it’s pretty neat to watch two males stare at one another,” he said. “They sit on one leg and look like weather vanes.” Although bird watching is enjoyable, it does come with its challenges. “I went out and filled the feeders when it was 18 below zero. If I don’t
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Owner of Roadside Tavern, Rob Utsch, stands next to his winter display that he has been putting up for 18 years.
By LAURA HINTZEN Staff Writer ROSCOE – While traveling south on Highway 23 towards Paynesville, there is the tiny town of Roscoe. In Roscoe there is the Roadside Tavern which includes a bar with banquet facilities which Rob Utsch has owned for 23 years. And for the past 18 years, Utsch has put his creative abilities to work and created a miniature winter village for all to admire – some driving from a distance away just to see it displayed within the Roadside Tavern.
This year there are 110 house pieces, which doesn’t include the little people and trees. There are anywhere from 2,500 to 3,000 pieces by the time the figurines, trees and trinkets are set in place. Once the display is set up, it measures 28 feet long, 8 feet deep and stacked three levels high. With help from volunteers, Utsch estimates it takes 80-plus hours to set up the display which he starts the week before Thanksgiving. “Honestly, I don’t really like to keep track of how many hours. It’s one of those projects that if you work at it three or four hours, you need to go have dinner and come back,” Utsch said.
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Friday, January 20, 2017 - Country Acres • Page 11
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dealt with this issue. “You don’t want to use a harsh chemical, after all the finished product will be going into your body,” said Wiener, who suggests using an organic spray to remove the bugs. To ensure that the plants get the recommended nutrients and light, the tower garden comes with lights, but the Wiener’s also installed three black lights that hover over the tower. With proper lights, water and nutrients, the plants can last through four cuttings. “I can usually cut my produce down three or four times before having to replace the plant,” she said. The Wieners are able to enjoy fresh Wiener plants various fruits and vegetables in her tower greens such as ro- garden. During the winter months, she plants leafy greens maine lettuce, spin- to enjoy in her salads and smoothies. ach and Bok Choy, among other herbs and plants yearround. Wiener and her husband add kale gather her friends, to her home, where and other leafy greens to their morn- they can enjoy a delicious homegrown ing smoothies to get their recom- salad in a jar. mended serving of nutrients for the “Everyone is able to bring any day. They are able to cut off herbs like veggies they want on their salads and cilantro, parsley and basil, hang dry I provide the lettuce,” she said. them and crush them to save them for She even shares her healthy habcooking. its when family visits. During the summer, Wiener also “When my grandkids come over, moves the tower from the inside of it makes me feel better knowing that her house to her deck. With the extra what they are eating – I know where sunlight, she is able to grow fruit, such it is coming from,” Wiener said. as tomatoes, cucumbers, strawberries, For Wiener, what once began as a squash and zucchini; but those are not cost-saving method of providing for the only fruits that can be planted. her family has now become a lifestyle “Basically anything that isn’t a she cannot live without – one she enroot vegetable can be planted in the courages others to explore. More intower,” Wiener said. “You can grow formation can be learned about aerofresh flowers in the tower as well.” ponics at annewiener54@gmail.com. Wiener is an advocate for healthy, “I am happy to share healthy livclean eating, and with her tower gar- ing with others,” Wiener said. “To be den she is able to share her lifestyle able to show others how simple garwith others. dening is even for people who do not Six times a year, Wiener tries to have a green thumb.”
Friday, January 20, 2017 - Country Acres • Page 13
Catholic Church. It is now part of their annual Nativity scene. “I made it out of a beer box,” she said. Not only the granary stairs serve as a reminder of the farm’s history. On the top floor is a barrel with a block and tackle above it. “That barrel used to have harness oil in it,” Vernon said. “They would hang the harness (on the block and tackle) and lower it in the oil to soak it. They then pulled it up and let it dry.” Horses played a role in the farmstead’s history. The previous owner of the land had horses and mules. “He was quite a cowboy. He had a lot of horses. He’d break them and sell them; some of his mules are still here,” Vernon said. Milking equipment from the past and other farm equipment can be seen in the buildings. The granary is now put to use storing boats. “The doors on the granary used to slide past the roof,” said Vernon. “There was an extension going past the roof. When we fixed it up, we raised the doors. We now open them by moving them to the center. We might have spent more on fixing the granary up then they (previous owners) did on all the other buildings.” The Goebels have an aerial photograph of the farm site that shows many of the buildings. They know it is as least 50 years old, and may be older. “There is a 1954 Ford car on the photograph,” Vernon said. “The horse barn built in the 1960s is not on the photograph. After they had fixed up the buildings they had another photograph tak-
SUBMITTED PHOTOS
The right photograph shows the farm site with some of the original buildings. The top has the building after they were fixed and resided. The house has been lowered by one story.
en, this time with a drone. It shows the improvements to the facility. The brothers admit none of the out buildings are really used, except for storage. “It’s pretty much of a show farm,” Vernon said. “In the summer it really looks nice.” The brothers have had offers and inquiries about selling the site, but as of yet, they don’t want to. They like the idea of preserving the buildings and memories of farming from years ago. They have given some thought to a suggestion one person gave them. “Somebody told us we should hold the breakfast on the farm here,” Vernon said. “To show people what farms used to be like.”
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Page 14 • Country Acres - Friday, January 20, 2017
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ST. CLOUD – There are many options for farmers to provide their food to customers through private and public retail. Lisa Baker, owner of Bakers’ Acres, and William Pelowski, former produce manager for Pomme De Terre Co-op, addressed their audience full of farmers and retailers seeking advice, tips and resources. The discussed talked about best practices for getting produce from the field to the store or retailer at the highest quality during the Farm-to-Rural Grocery session at the Minnesota Organic Conference Jan. 13 at the River’s Edge Convention Center in St. Cloud. Baker manages a 15-acre produce farm near Avon and teaches other farmers about post-harvest handling. She talked about the “Harvest Crew Handbook” she created with the University of Minnesota’s Minnesota Institute for Sustainable Agriculture (MISA), which provides farmers with materials to help train their employees about on-farm food safety and post-harvest handling concepts. “In order to maintain the highest quality, there are several good handling practices that need to be followed and every farm is different,” said Baker, who started her farm in 2010. “Proper harvest, cleaning, cooling, storage, packaging, transportation and display all play a vital role.” Farmers trying to grow and sell their produce have the option of either selling
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PHOTO BY ELIZABETH BETHKE
William Peloski, former produce manager at Pomme De Terre Co-op, presents at the Minnesota Organic Conference. He talks about how to raise high quality produce and get it safely from the field to the retailer.
directly to consumer markets or institutional and wholesale markets, or both. High-quality products begin with harvesting at the right time, taking both maturity of the produce and time of day into consideration. “Each farmer should get to know their fields and produce to figure out what the best time to harvest is,” Baker said. “At Bakers’ Acres, we harvest most crops the day before delivery or on delivery day and store them in a walkin cooler or on shelves designated to produce in the pack shed. Sometimes they’re stored in crates or covered bins; other times they are packed into waxed boxes with liners to help retain moisture.” Farmers should also be aware of respiration, which may affect quality of the produce. Respiration results in deterioration and loss of nutritional value, flavor, salable weight and overall quality. Each type of produce is categorized as high, moderate or low respirators. “Sweet corn, leafy greens and the majority of green produce are considered high respirators and need to be harvested cool and stored cold,” Baker said. “Bulk roots, apples and cabbage are moderate or low respirators and need to be refrigerated but can be less particular about the time of day it takes to harvest them and get them cooled. Green beans, summer squash, melons and tomatoes are also moderate or low respirators, but can be prone to chilling damage and should not be store below 45 degrees.” If possible, Baker suggests harvesting high-respiration crops in the early morning or late evening when it is cool to control the temperature and humidity of the product. Baker spoke of a farm in Hutchinson, Loon Organics Farm, a 40-acre certified organic vegetable farm co-owned by Laura Frerichs and Adam Cullip. They don’t have an ice machine, so they use water for cooling. In the process of cooling in water they are also cleaning the produce, and removing dirt and bugs. After harvesting the produce, a cleaning and cooling process needs to take place. A salad spinner removes water from greens after washing; a pressure washer can be used to clean the root part of root crops; a brush washer for cucumbers, peppers, melons, squash, potatoes and some root crops; and a barrel washer can be used for bulk root crops. High respirators last longer if they go through hydro-cooling or are iced to rapidly drop the core temperature.
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Page 16 • Country Acres - Friday, January 20, 2017
Q&A: A new year What are you looking forward to in 2017? We are looking forward to the inauguration of President-Elect Donald Trump. We are also eagerly anticipating the birth of our second grandchild. Our daughter and sonin-law who were married in June are expecting their first child in June. Do you have any plans for changes or additions to your country property in 2017? In the past 10 years we have remodeled almost every room in the house. We are anxious to refresh the landscaping to include adding to the perennial gardens, vegetable garden and planting trees.
the crops harvested. Farmers were lucky it was a long fall.
What accomplishments did you achieve in 2016? We bought a retirement home by Sauk Centre and spent a lot of weekends painting.
What are you looking forward to in 2017? Looking forward to 2017, we are deciding what we need to move with us and what we can do without. After 42 years, we have accumulated a lot of things.
Do you have any plans for changes or additions to your country property in 2017? We have no plans to change anything on our property in 2017.
Steve and Nancy Holste Albany Tell us about your place in the country. We moved from the Twin Cities to Albany in 1999. Our house was originally built in 1898 and moved from Cold Spring to Albany. The move must have been quite a feat since it is two stories. The home sits on 4.5 acres and has 200 feet of lakeshore on Sand Lake.
What will you remember most about 2016? Our daughter was married in June at the University of Minnesota Arboretum. We were surrounded by a landscape of lush greenery and beautiful flowers. Rain was forecast but we did not get rained on.
What accomplishments did you achieve in 2016? Nancy retired after 42 years in the medical field. She is enjoying sleeping in and her many hobbies including quilting, kayaking and paddle boarding.
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Jenn and Keith Tschida Spring Hill Tell us about your place in the country. We live in a 70-acre hobby farm since May 2009. We purchased the farm from Jenn’s parents, Ron and Erma Bertram. This is where Jenn grew up. We have three boys: Austin, 18, Carter, 15, and Jack, 8. With our land we rotate corn and oats with some alfalfa and occasionally a cash crop every year for crops and raise 35 head of Holstein steers. What will you remember most about 2016? It was a good year for crops. We had very high yields for our crops. Steer prices really dropped this year which was not good thing.
Jan Dave and Richter Sauk Centre
Tell us about your place in the country. Dave: We’re very fortunate to have found this place. It came about by doing a little bit of carpentery work for a neighbor about 13 years ago, when the boom was on here and you couldn’t get a carpenter to do little jobs. There happened to be a painter by the name of Ken Ossendorf who was working in the house at the same time and I mentioned we were looking for land. I said I’d like to live somewhere where when I walk outside I don’t hear the hum of tires on pavement. He said he had some land for sale, we came out and looked at this land. Todd County portioned off some acres and we were able to procure this place.
What accomplishments did you achieve in 2016? It was our first bean crop in five years and the bean yield was very good. This was the first year that we had a What will you remember most about 2016? Jan: Our seed plot through Golden Harvest and that too went very oldest daughter still lives in western Colorado and she decided last year that she’s going to sell her house and well. move up here this spring. We are extremely excited What are you looking forward to in 2017? In 2017 about that. She’ll live with us until she finds a place. we hope that the steer and corn prices increase. We hope Dave: I have a woodshop in the back of the building and for good weather for the crops and that we are able to that is sort of my sanctuary out there. The best thing is being able to have a place like this, they are far and few harvest. This year all our land will be corn and oats. between. Do you have any plans for changes or additions to your country property in 2017? At this time we are What accomplishments did you achieve in 2016? happy the way things are, we do not plan to change any- Dave: I enjoy making and fixing things for people in woodworking — like making little pieces of furniture. thing other than to keep updating equipment as able. There is a marble game where you shake the dice and move pieces across the board. A neighbor across the road, her grandfather had made a board. She found the original board that Grandpa made and brought it over here and asked me to duplicate the board, which would be given as gifts to her four sisters. I enjoy doing things for other people, helping others and serving in the community. Jan: I’m an avid gardener, I do a lot of canning and preserving, but I didn’t have a good year in the garden this year. It was one of my worst years. The deer got a lot of my plants.
What are you looking forward to in 2017? Dave: I guess there is a lot of optimism in change in government for a lot of people. It seems like we’re kind of a divided nation over this election. People voted for change under the Obama administration and I guess some of them don’t like the change they got. I foresee that, if it’s possible for government to shrink, that would be a Lee and Donna Loehr big plus for all of us. Jan: I’m hoping we could take another big trip again. Maybe to Iceland. We want to visit Elrosa Greece and Turkey but right now isn’t a good time to Tell us about your place in the country. We took over go to Turkey. We’ve been completely around the world, the 240-acre farm from Lee’s folks when we got married every continent except Antarctica — and there are no in 1974. We had dairy cattle until 1997. After that we plans for that. raised Holstein steers and raised crops. Do you have any plans for changes or additions to What will you remember most about 2016? Remem- your country property in 2017? Dave: I don’t really bering 2016, it was a very wet year. Even though we envision any changes. We’ll plant a few more trees and have been renting out the farm the last three years, we things like that, but as far as any major changes I think still keep track of the weather. It was a challenge to get that’s all been done in previous years.
Friday, January 20, 2017 - Country Acres • Page 17
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Many of you know what I am talking ability to control bowel movements. In about already – anal glands (also known addition, persistent draining tracts can as anal sacs). Anal glands are two small develop if any part of the gland is inadscent glands that are positioned at about vertently left behind. four and eight o’clock in relaSo why do some dogs have tion to the anus on a dog or cat. problems with their anal glands They each have one tiny duct all the time and some dogs opening onto the anal opening. never have an issue? We don’t They are analogous to the scent know for sure, but we do know glands of skunks and produce some things make anal gland a thick, oily fluid with a very problems more likely. It is a strong odor that has been demore common issue with small scribed as “fishy,” “skunky” or breeds than large breed dogs. by Wendy This may be because exercise “metallic.” The exact smell is unique to each animal which is Womack, DVM and physical activity are a natwhy animals often include butt ural mechanism for emptying sniffing as part of their greeting ritual. these glands and small house dogs ofNormally, with each bowel movement, ten only pop outside to go the bathroom the stool presses on the glands as it pass- and then head back to the couch. Cares and empties them while depositing a rying extra weight can contribute to the film of anal sac fluid on the stool. Nor- problem also. Added fat can change the mal walking and physical activity also position of the gland in relation to the aids in emptying the glands. Now the anus so that as the stool passes, it does stool acts as a “calling card” announcing not press against the gland as effectively. who was in the area and can be used to If for some reason the fluid in the gland mark territory. becomes thicker or drier, it will not pass This system can go awry, however, out of the small opening of the duct as when the glands do not empty as they easily. If the stools themselves are softshould. When they are unable to empty er or smaller than average due to diet or through normal processes, this is called medical conditions, then there will not anal gland impaction and is uncomfort- be as much pressure on the glands as able. Bacteria can travel up the duct that stool passes. Chronic constipation and cause the trapped fluid to become is an additional problem that can allow infected. If this process becomes se- buildup of fluid in the gland because it is vere enough, an abscess can form in the not emptied as often as needed for noranal gland. Since the pus cannot empty mal function. through the duct, the abscess can bulge Prevention of anal gland problems and break through the skin next to the consists of emptying them as soon as anus. signs of impaction begin and by adThere can be several different symp- dressing the predisposing issues we toms of anal gland problems. The most mentioned above. As soon as you see common is “scooting” – the dog or cat “scooting” or any other suggestive sign will sit down with the anus pressed to of anal gland problems, have your veterthe floor then drag themselves forward. inarian or groomer empty them. This can This is an attempt to put pressure on the be accomplished with external pressure glands to empty them, relieving the dis- on the glands or by placing one finger comfort. Some animals will lick or bite of a gloved hand in the anus and applyat the area below the tail or chase their ing internal pressure on the glands. Your tail. You may smell a distinctive bad veterinarian can teach you to do this at odor. Your pet may be trembling or hold- home if you are up for it. If you have ing their tail down or seem to be having a dog with chronic problems, this may trouble defecating. The pet may become need to be done as often as every two constipated as they avoid defecating as weeks. Make sure your pet gets plenty of long as possible due to the pain. You exercise and maintains a healthy weight. may just come home to find bloody pus If your pet has chronic soft stools and near the anus, which can be mistaken as anal gland issues, try to get the soft bloody stools. stools addressed. Fiber can be added to Treatment consists of giving anti- the pet’s diet to increase the diameter of biotics for the infection and medication stools so they are more effective in putfor the pain and swelling. If tolerated, ting pressure on the glands as the stool warm compresses can encourage drain- passes. Unflavored Metamucil powder age of an abscess and give some relief of or canned pumpkin from the grocery discomfort. With some abscesses, surgi- store can be used to increase fiber in the cal intervention may be needed to drain diet. them or clean away the damaged tissue If your pet continues to “scoot” or but this is not common. If your pet has lick “back there” but the anal glands are repeated problems with their anal glands, not impacted or otherwise felt to be the surgical removal can be considered. Be- problem, it may be because of itchy skin cause the anal glands are located in an due to allergies or food hypersensitiviarea with many nerves, there is a small ties. It is somewhat of an old wives’ tale risk of damaging those nerves, which that “scooting” is caused by worms. can lead to fecal incontinence – the in-
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Page 18 • Country Acres - Friday, January 20, 2017
C OU NTR
Country Cooking Meat Loaf 1 1/2 pounds ground beef 3/4 cup oatmeal or 1 cup dry bread crumbs 1 tsp. salt 1/4 tsp. pepper 2 eggs beaten 1 tsp. minced onion 1 cup tomato juice
Topping: 1/2 cup ketchup or tomato sauce 1 tsp. vinegar 2 Tbsp. brown sugar 1/2 cup white sugar (I use less) 2 tsp. yellow mustard
Mix ground beef, bread crumbs or oatmeal, salt, pepper and eggs. Add onion and tomato juice. Place in 8x8 inch pan. Bake at 350 degrees; cover for 50 minutes.
AC
RES
CA
Grey Eagle
1 green pepper 1 package provolone or pepper jack cheese 4 Tbsp. butter
Spread mayo on bottom of top layer of buns. Sauté green pepper and onion. Divide and place roast beef in-between buns and add sautéed green pepper and onion. Melt butter and minced onion (pour over the top of buns in 9x13 pan). Bake at 350 degrees, covered 10-15 minutes and uncovered 10 minutes.
1/2 cup chopped onion 1/3 cup chopped celery 2 Tbsp. lemon juice 1 clove garlic 2 tsp. yellow mustard 2 Tbsp. brown sugar
Bread Pudding
Blend above ingredients. Pour sauce over steak. Cover. Cook over low heat at 300 degrees for about 1 1/2 hours. Baste now and then.
3 cups soft white bread cubes (4 cups for firmer pudding) 3 cups warm water 1 (14 oz.) can sweetened condensed milk
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2 Tbsp. margarine or butter, melted 1/2 tsp. salt 1 tsp. vanilla extract
Preheat oven to 350 degrees. Place bread cubes in buttered 9 inch baking pan. In a large bowl, beat eggs. Stir in remaining ingredients. Pour evenly over bread, completely moistening bread. Bake 45-50 minutes or until knife inserted in center comes out clean. Cool. Serve warm or chilled. Refrigerate leftovers. I add raisins and walnuts because my husband likes raisins in his bread pudding.
Crunchy Cookies 1/3 cup butter, softened 1/2 cup honey 1 egg 1 tsp. vanilla 1 1/4 cup whole wheat flour
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1/2 tsp. baking soda 3/4 tsp. salt 1 tsp. cinnamon 1 cup chocolate chips or raisins 1 cup granola or chopped nuts
Preheat oven to 350 degrees. In large bowl, mix butter and honey. Mix until no lumps. Then stir in egg and vanilla. Sift together flour, baking soda, salt, and cinnamon. Pour into butter mixture. Mix well. Add chocolate chips or raisins and granola or chopped nuts. Mix together. Drop by rounded teaspoon on ungreased cookie sheet. Bake 10-12 minutes until golden brown. Cool.
JJohn h V Vanderbeek Agronomy Manager Certified Crop Advisor
COUPON
Mary Petermeier
12 King Hawaiian Rolls 1 pound deli roast beef 1 onion 1 Tbsp. minced onion
Barbecued Round Steak
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Recipes Submitted by
Philly Sliders
Topping: Mix all together, bring to boil in saucepan and pour over meat loaf. Bake 10 minutes or until brown, uncovered.
2 pounds round steak 2 Tbsp. seasoned flour 2 Tbsp. oil, brown steak in oil 1 can tomato soup 2 Tbsp. Worcestershire sauce
Y
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320.351.2436
512 Main Street S, Ste 2 • Sauk Centre, MN 56378 Hours: Monday-Friday 8am-4:30pm • Appointments available at anytime
Friday, January 20, 2017 - Country Acres • Page 19
Country Acres
Lemon Dessert Crust: 1 cup flour 1 stick of butter, softened 1/2 cup chopped nuts
Filling: 8 oz. cream cheese, softened 1 cup powdered sugar 2 cups miniature marshmallows 8 oz. Cool Whip 3 cups milk 2 boxes instant lemon pudding
If you are a business with a rural customer base and would like to advertise in future Country Acres contact Star Publications.
Crust: Mix until crumbly. Grease 9x13 pan. Bake at 375 degrees for 15 minutes. Filling: Beat cream cheese and powdered sugar until creamy. Add in marshmallows. Add Cool Whip. Spread over cool crust. Beat milk and pudding until thick and well blended. Spread over cream cheese layer. Then spread another 8 oz. Cool Whip over top and sprinkle walnuts on top.
Editor’s Note: This recipe, published in the December issue of Country Acres, contained an error. Here it is, reprinted in its entirety. Thank you!
Tomato Pasta –
Call 320-352-6577 or email one of our ad reps!
Calling all country cooks!
If you would like to share your favorite recipes on our Country Cookin’ page, contact Diane at 320-352-6577 or diane@saukherald.com
Pat Moening, Grey Eagle
12 medium sized ripe tomatoes plus 2 very ripe ones Salt and pepper 3 – 6 cloves of garlic, minced (the more the better) 1/2 cup chopped parsley – separate into 1/3 cup and 2 Tbsp.
1/2 cup olive oil – separate into 1/4 cup and 2 Tbsp. and 2 Tbsp. 1 pound spaghetti 2 Tbsp. butter 1/2 cup fresh basil, chopped or 2 Tbsp. dry basil Fresh grated Parmesan cheese as desired Cut tomatoes in half and place in 9x13 inch pan cut side up. Sprinkle with salt and pepper to taste. Mix garlic, 1/3 cup parsley and 2 Tbsp. olive oil together and pat over tomatoes. Drizzle with 2 Tbsp. olive oil. Bake at 420 degrees until tomatoes are lightly browned – about 60 minutes. Boil spaghetti with directions on box. Drain. In small bowl, microwave 2 medium ripe chopped tomatoes, 2 Tbsp. butter, 2 Tbsp. olive oil and 2 Tbsp. basil for 2-3 minutes. Add this and drained spaghetti to tomatoes mixture. Top with Parmesan cheese. This recipe is particularly good with fresh-from-the-garden tomatoes.
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Page 20 • Country Acres - Friday, January 20, 2017
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