ountry C cres A
A Supplement to the Star Shopper
Friday, Nov. 3, 2017 • Edition 16
Focusing on Today’s Rural Environment
It's planting season - for garlic growers Ahrndt, Neff, Falk raise vegetable near Litchfield By ELIZABETH HOAG Staff Writer LITCHFIELD – In the fall, when other farmers are harvesting their variety of crops, Luke Ahrndt and Brian Neff are planting theirs. Starting as a hobby in 2008 and quickly turning into a passion, Ahrndt and Neff established Harvest Moon Garlic in 2011 and currently plant 11 different varieties of garlic on a quarter-acre lot of a 130-acre farm near Litchfield. “I attended the Minnesota Garlic Festival in Howard Lake in 2008 and purchased some fresh garlic,” Ahrndt said. “That is really what started it all.” Neff agreed. “The Harvest Moon refers to the full moon closest to the autumnal equinox, which helped early farmers harvest their crops late into the night before there was harvest equipment with lights. We feel this name roots us to our long family his-
PHOTOS BY ELIZABETH HOAG
Luke Arhndt (from left), Adam Falk and Brian Neff work together at Harvest Moon Garlic near Litchfield. Ahrndt and Neff started growing garlic in 2008, while Falk joined in helping out this year.
tory of farmers and their traditions,” he the garlic cloves by plowing the ground order to develop properly,” Ahrndt said. “We follow organic practices. We don’t said of the company’s name. and spreading manure. As fall approaches, the two former “Garlic needs to be planted in the fall PLANTING SEASON continued on page 5 high school classmates prepare the soil for because it requires a cold treatment in
PHOTO BY DIANE LEUKAM
This keepsake book is filled with photos and other information about Erv Kerfeld’s time spent stationed in Germany. He served in the 3rd armored division of the 52nd infantry, where he drove a personnel carrier.
Serving with Elvis Kerfeld was stationed in Germany with rock ‘n roll legend By DIANE LEUKAM Staff Writer ST. ROSA – As Veterans Day rolls around each year, it’s natural for veterans to reminisce about their days in the service and Erv Kerfeld, a retired dairy farmer from St. Rosa, is no different. He has an involved set of experiences to remember, but one unique aspect of his military life has been carried with him since he was discharged in 1960. Tucked in his wallet is a worn black and white photo taken in 1959 of himself as a young man, alongside fellow serviceman Elvis Presley. “He was older. He got drafted but I volunteered; I figured I would get drafted anyway,” Kerfeld said. A graduate of the Class of ’57 in Mel-
rose, Kerfeld had made up his mind to do something before he started farming. He was inducted on Feb. 8, 1958 at the age of 18. “Dad was kind of ticked off when I did that. He said, ‘Do you know what happens in war? It could be eternity,’” Kerfeld said. In July 1958, after training at Fort Hood, Texas, Kerfeld was stationed at Ray Barracks in Friedberg, Germany. The barracks was used by the German military for training in the ‘40s. A month later, Elvis was stationed there as well. “I was on guard duty at the back gate the day he got there,” Kerfeld said. “There was a railroad that came to the back part of the barracks and nobody was supposed
SERVING WITH ELVIS continued on page 6
Page 2 • Country Acres - Friday, November 3, 2017
Country Acres 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 Herman Lensing, Writer herman@melrosebeacon.com Liz Vos, Writer liz@albanyenterprise.com Laura Hintzen, Writer laura.h@saukherald.com Elizabeth Hoag, Writer elizabeth@saukherald.com Michael Strasburg, Writer michael.s@star-pub.com Carol Moorman, Writer carol@melrosebeacon.com
Story ideas send to: diane@saukherald.com SALES STAFF Jeff Weyer, 320-260-8505 jeff.w@dairystar.com Kayla Hunstiger, 320-247-2728 kayla@saukherald.com Missy Traeger, 320-291-9899 missy@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@saukherald.com Brian Trattles, 320-352-6577 brian.t@saukherald.com
PRODUCTION STAFF Pat Turner Tara Pitschka Amanda Thooft Nancy Powell Brian Dingmann Cassidy Zenzen Jennifer Coyne, Proofreader Andrea Borgerding, Proofreader
Deadlines: Country Acres will be published the first Fridays of April, May, June, September, October and November, and 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.
This month in the
COUNTRY 4 Hunkering down Diane Leukam Column 8 The Treasures Beneath our Feet Pope County 10 China Conflict with U.S.A. Roger Strom Column 12 Raising Sheep in Minnesota Glenwood 14 Minnesota Buffer Law MN DNR 16 Hidden Beauty Found in Trees Willmar 18 Country Cooking
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inter has been quickly blowing in, with the wind letting us know it won’t be denied. As I write this, I hear it howling outside the windows. Is it my imagination, or have the last few weeks been even windier than usual for this time of year? It seems everywhere you look, people are doing their best to prepare for the longest season of the year. With the wet fall, many farmers are going into November with corn standing. Last weekend, the harvest in some areas was slowed a bit by snow – not on the ground, but resting on the plants. It seems Oct. 27 is a little early to be worrying about that, but farmers are used to challenges. Speaking of the harvest, those fields with corn standing will make for a more interesting harvest of another kind, with tomorrow’s opening of the firearm deer hunting season. For many, this is like a national holiday, more important than almost any other weekend in the year. Retailers plan sales to coincide with it. People plan their weddings and other events to avoid the
Hunkering down
as of yet, they opening weekare largely unend. Just last discovered. The Sunday, we went goal of the projto a 60th wedect described in ding anniversary our story is to open house that change that. was wisely held You neva week early due to the open- by Diane Leukam er know what might be resting er. They wanted within the land their avid deer hunting family and friends you are farming. I remember reading a fascinating to be there! We have a great lineup story from 2015 where a of unique stories for you in Michigan farmer was digthis issue. With Veterans ging a trench and dug up Day coming up, Erv Ker- a wooly mammoth, which feld, of St. Rosa, tells of his may have been butchered time serving in the military by humans between 11,700 with Elvis Presley. I’m not and 15,000 years ago. Our a person who is star struck Pope County project aims by celebrities. To me, to find much more recent most of them are just nor- sites. Near Willmar, Jim mal people who happen to work every day in an occu- Dykema turns wood into pation that places them in heirlooms at Three Fingers the public eye. Of course, Sawmill. (What images many are extremely gifted. does that name invoke?) But underneath it all they The beautiful pieces reare just like you and me. flect a theme we have enThat’s what Erv saw in El- countered over and over again at Country Acres. vis – just a normal guy. Over in Pope County, When people retire, their you can look in on an ar- creativity often takes hold chaeological dig, where the and what begins as a hobvoices of the past will come by takes on a life of its alive through artifacts that own. There are a lot of talhave been found already, ented people out there, and with more to follow. Pope we appreciate it when they County may have as many are willing to inspire us by sites as other counties, but sharing their stories.
Randy Kinney is the president of the Minnesota Lamb and Wool Producers Association, and fills us in on a facet of agriculture most of us know little about. I’ve never even tasted lamb, and this story makes me wonder why. I think it would be fun to try, but I would let someone else do the cooking! Last, but certainly not least, we caught up with Luke Ahrndt, Brian Neff and Adam Falk in Litchfield a couple weeks
ago during their planting season. At first glance, the men seem to be just a group of characters having fun, but they take their side business – raising garlic – quite seriously. As the weather turns cold, the phrase “hunker down” comes to mind. That could relate to so many things, like settling in for the winter, or in a deer stand, or for deer, a cornfield. I hope you get a chance to hunker down and take your time as you
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Friday, November 3, 2017 - Country Acres • Page 5 PLANTING SEASON continued from front
use pesticides or herbicides.” The garlic growers, who are members of the Sustainable Farming Association of Minnesota, keep a portion of their crop from the previous year and break them apart to plant and grow the cloves with the shoot facing upwards. “We plant everything by hand and make sure the shoots are facing up because they tend to grow better,” Ahrndt said. This year, the two friends had a third friend join to assist in the garlic planting, Adam Falk, who is an electrician by trade. Together, the three men make it a competition to see who can plant the most cloves. “We make it fun. It is a good break from our fulltime jobs,” said Ahrndt who is a computer technician. After the cloves are planted, mulch is spread on top of the freshly planted cloves to help with frost protection, weed suppression and moisture retention.
The mulch, comprised of wheat or oat straw, is loosely spread four to six inches thick and the different varieties are labeled with wooden markers. “Spreading the mulch on top of the crop is like tucking them into bed for the winter,” said Neff who is a physical therapist by trade. The three friends started planting on Oct. 13 and were done the following afternoon. “We planted 10 varieties of hard neck garlic and one kind of soft neck,” Ahrndt said. “Hard neck varieties grow exceptionally well in our climate, while soft neck varieties grow better in warmer climates, but we wanted to give it a try.” When speaking with people, Ahrndt likes to compare garlic to apples. “Just like there are different varieties to apples, there are different kinds of garlic. Some garlic can be hot, sweet or mild,” he said. “I have a love for fresh garlic. Once I had it fresh, I couldn’t go back to
eating store bought.” The garlic connoisseurs planted 5,000 cloves of their last year’s crop; saving the largest bulbs. “By saving some of our own crop and replanting it for the following year, we get genetic replicas of our garlic,” Ahrndt said. “It also helps reduce our chance of disease.” When they first started planting garlic, the men planted five varieties as a hobby and as the years went by, the crop kept growing. “Leading up to 2012, we grew to a 24,000-clove crop, but that year we had problems with leaf hoppers,” Ahrndt said. “This was part of the reason we cut back to 5,000. We also have full-time jobs so time management can be challenging at times.” In the spring, they move the mulch and straw away from the sprouting garlic so the shoots have an easier time coming up through the mulch. “Garlic is hearty and can grow anywhere, but prefers a loose fertile soil so that it can grow bigger. We have black dirt or loam soil here, so we’ve really lucked out,” Ahrndt said. When it comes to harvesting, some varieties are harvested early and some late; it just depends on the variety of garlic and weather. “Before we harvest the garlic in early to mid-July, we cut off and harvest
Luke Ahrndt and Adam Falk plant cloves of garlic while Brian Neff goes before them creating holes.
the flower stock, or garlic scape, in May or June,” Ahrndt said. “If we don’t cut the scape, it takes away nutrients from the bulb.” By July, the garlic farmers’ main responsibilities are underway. “When it comes time to harvest, we check to see if the bottom four leaves are starting to dry, and we start pulling up a few plants of each variety,” Neff said. Ahrndt agreed. “There is a little bit of an art to planting and harvesting garlic,” he said. “I also eat the garlic raw to test the flavor.” After harvesting the garlic, Ahrndt and Neff
hang the plants to dry, a process called curing. “As the garlic plant cures, the bulb draws out the rest of the nutrients from the stock, and the bulb seals,” Neff said. “It is important to cure the garlic because it helps the garlic store longer.” The garlic enthusiasts have found that if it is too humid or damp, the garlic bulb can get mold in between the skins during curing, which they have learned is preventable by using fans for more airflow. “We do not wash the dirt off of the bulbs. We just let the dirt dry up and fall off, which seems to help prevent mold from form-
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Adam Falk pounds in a stake to identify the variety of garlic being planted.
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Page 6 • Country Acres - Friday, November 3, 2017 SERVING WITH ELVIS continued from front to know he was coming, but the German girls were all there outside the gate across the railroad tracks. He was already famous.” According to Kerfeld, Elvis could have joined the United Service Organizations (USO) instead of doing the training, but he wanted to do the training like everybody else. During the time the men were both there, the two spoke numerous times while out in the field for training. “I thought he was a normal guy. He acted like it anytime I talked to him,” Kerfeld said. During their time in Germany, he never heard Elvis sing. Kerfeld was in the 3rd armored division in the
52nd infantry, while Elvis was in the 32nd tank division. Kerfeld explained that when driving into the barracks, the infantry division went straight down and the armored division made a right turn. In 1959, an open house was held at the barracks so the German people were able to come on base and see what was happening. The American military had their equipment available for them to view. “This picture was taken that day,” Kerfeld said. “He had his quarter-ton Jeep, and I had my personnel carrier.” For entertainment during their time there, each barracks had what was called a day room where the men had a place
to relax and play pool, ping pong, cards or whatever they chose to do. “We did our share of goofing around, but we did a lot of training,” he said. Kerfeld found time for another important activity: donating blood to the German Red Cross. Kerfeld donated several times in 1959, and on one of those occasions, Elvis was donating blood on the next couch over. Because of that, either would have been eligible to donate blood again on subsequent trips to Germany. Rough trip home In January 1960, it was time for Kerfeld and his company to return home
SERVING WITH ELVIS continued on page 7
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Erv Kerfeld, of St. Rosa, carries this photo of him (right) and Elvis Presley in his wallet. It was taken in 1959 when the two were in the military, stationed in Friedberg, Germany.
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Friday, November 3, 2017 - Country Acres • Page 7 SERVING WITH ELVIS continued from page 6
aboard a troop ship; but r unlike their July trip over in 1958, the North Atlantic was rough. “When we came back the last five days on the Atlantic, it was 35-foot swells day and night. When you went to sleep at night you had to strap yourself in the bunk, and they were five high, and you always wanted to get the top bunk,” he said. Many of the men suffered from motion t sickness. “When we got back to New York, the ship was covered with 2 inches of solid ice,” he said. “A lot of the guys when they hit the ground they laid down and kissed the ground. They were so happy to get off the ship.” The men then went to Fort Sheraton, Ill., where they were discharged on Jan. 17, 1960. From there, Kerfeld flew to the Twin Cities and then took a bus to Melrose. “I got to Melrose around 4 in the morning and it was 17 below,” he said. “The guy at the hotel wouldn’t let me in even though I had my dress clothes on.” There was a phone booth across the street and he called a taxi from Sauk Centre because they did not have one in Melrose,
“Dad was kind of ticked off when I did that. He said, ‘Do you know what happens in war? It could be eternity.’” - Erv Kerfeld and because there was no phone on the family farm. He sat in the phone booth and waited. “It wasn’t a good homecoming at the time, not when it was that cold out. You had the clothes for it but even then it was cold,” Kerfeld said. “That’s the way it was.” Back home, the photo with Elvis found its home in Kerfeld’s wallet. “I didn’t follow his life a lot because once we got out I got married in ‘64 and the kids started coming and farming alone, I didn’t have time,” Kerfeld said. Even though he listened to The King’s music, that was about it. Kerfeld and his wife, Jeannette, raised a family
of eight sons and one daughter, including Eugene, Glenn, Randy, Michelle, Kenny, Kyle, Keith, Craig and Chad. In 1985, Erv and Jeannette traveled back to Germany with his sister and brother-inlaw to visit his nephew who was stationed in Frankfurt. They took the opportunity to go back to Ray Barracks where Kerfeld found a reminder of his time there. “We went to the day room. They had a lot of Elvis’ records that he had donated to that day room,” Kerfeld said. He and Jeannette always planned to go down to Memphis, but they never got there. Elvis passed away on Aug. 16, 1977, and Kerfeld watched the coverage. Many years later, in 2009, Jeannette passed away. In mourning for his wife of 45 years, one thing that helped him through that period of time was reading. One of the books he read was “Elvis and Me” by Priscilla Presley. “Somebody gave me the book after my wife died, because I did a lot of reading then,” Kerfeld said. When speaking of what he read in the book, the compassion Kerfeld
Erv Kerfeld, third from the right in the middle row, served in the military from February 1958 through January 1960.
has for his fellow serviceman and feelings of regret at his ultimate demise are evident. “I think he got pushed too hard,” he said. “After they did a show they’d be up all night until early in the morning. Drugs were involved. That’s what a lot of people said, this Colonel Parker was his manag-
er; he kept pushing.” One thing Kerfeld does not regret is his time spent in the military. “In my mind, I think it wouldn’t hurt every young guy to do it, even if it’s six months, to get some training like it was back then. There was no leeway…it has to be [like that] otherwise they wouldn’t stick
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together like they do.” When Nov. 11 rolls around, no doubt Kerfeld will mull over his time serving his country, and just maybe, he will pull that old photo out of his wallet and think of that time long ago when he stood shoulder to shoulder with the king of rock ‘n roll.
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The treasures beneath our feet Pope County is subject of archeological survey By MICHAEL STRASBURG Staff Writer
If you own property in Pope County, especially on a lake or high land, you may have received a letter in the mail this past summer. That’s because there is currently an archeological survey being conducted throughout Pope County for ancient and pre-contact artifacts. Dave Maki, the archeologist who’s been commissioned to survey Pope County, sent the letters requesting permission to survey private property that are of archeological interest. Maki and his three-man crew have been surveying the land in Pope County for the past month on behalf of a state legacy grant. “We voted as citizens in Minnesota to increase our sales tax some years ago and that money goes toward cultural resources of the state and environmental projects,” Maki explained. “The state archeologist office gets some of that money every year and they commission projects to fill in the gaps of our knowledge in the state’s archeology.” And the gaps are significant in Pope County. Maki said the county only has 34 recorded archeology sites, which is much fewer than most counties in Minnesota. “Many of the counties have hundreds, if not thousands, of sites,” he said. “We know that there is a high potential here, so the reason there are only 34 recorded sites is because nobody has really PHOTOS BY MICHAEL STRASBURG Dave Maki uses a sifter during shovel testing. Maki said the ideal initial discovery is a fire hearth, due to looked.” The state commissioned this survey its centrality and utility in ancient civilizations. to fill in those gaps for Pope County. In order to actually do so, Maki pulled together a four-man team, which consists of himself, archeologist Frank Koep and Joseph Wise and Charles Jones — two Trailerman 12” high solid steel sided utility trailer, set men who work for the Minnesota Indian back flip up jack that won’t damage your tailgate, spring Affairs emergency burial recovery team. assisted ramp gate for easy use. No big muscles needed. 15” radial tires, 4 drings inside box to tie to with 4 more As team leader, Maki has two dehooks outside of trailer to tie to, also lockable tool box with gas shock to hold open the lid, rubber mounted cades of archeological experience and LED lights, durable 2-part epoxy-polyurethane paint. has conducted digs across the globe. 77”x12’ Black 001902 000167 000266 000168 His Minneapolis-based company, Archeo-Physics, specializes in using Winter is Coming! methods of applied physics to solve arWE CARRY FISHER cheological problems. Eventually, that SNOW PLOWS... involves high-tech processes, but some-
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times to start things out, the old ways are the most effective. “The two main methods we use are field walking, where we can see the ground surface. Where they’ve plowed it brings up artifacts — especially after a good rain. That’s a good time to walk the fields,” Maki said. “If there is no surface visibility, though, we use shovel testing.” For shovel testing, the four men pair up and dig holes, not more than a meter deep, and begin sifting the dirt. “Once we get into the soil parent material, we know we’re probably getting older than humans have been here,” Maki said. “If we find a site, we might use methods like ground-penetrating radar or other geophysical methods that map where things are underneath the ground.” A magnetic survey will detect objects up to one-and-a-half meters deep. On any survey, one of the primary objects Maki and his team hope to find is a fire hearth. “If we can find the fire hearth that’s usually the locus of activity, so you can find a lot of artifacts and a lot of information — including datable material from the charcoal in the hearth.” It’s more common, however, for an archeologist to find chip-stone debris, ceramic sherds, and bone fragments first. Maki said this is what they are looking for in initial shovel tests to let them know they’re digging in the right area. Once the team finds an artifact, it is bagged and they immediately record its exact location using GPS. The object is then taken to an office, cleaned, photographed and documented. Then it is sent to another office to be analyzed. “We’ll have some experts look at it and tell us what they can about it,” Maki said. After all that, the objects Maki and his team find have two possible homes. “They either go back to the land owner, if they want them, or they will go to the Pope County Historical Society
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Friday, November 3, 2017 - Country Acres • Page 9 THE TREASURES BENEATH continued from page 8 for curation and display,” Maki said. “If the artifacts are found on private land the owners have the option of keeping them, although we would prefer that they go to the museum so that researchers and the public can continue to study and learn from them.” In addition, Maki’s team needs approval from a land owner before surveying their land. He and his team sent out dozens of letters earlier this year, requesting to survey private land. The team also relies heavily on information volunteered by landowners, who often know where sites are located on their property or have artifacts the team can study and analyze. “Even if we find sites, there isn’t any law in Minnesota that limits land rights. Landowners can still do as they please, although part of our mission is to educate the public concerning stewardship of our shared cultural resource heritage and we hope that more and more private landowners will become interested in site preservation. Preservation is important because archaeological sites are a non-renewable resource. Once they are disturbed much of the information in them is lost forever.” The one exception is if a burial mound or grave is discovered. “All graves in Minnesota are protected by the Minnesota Cemeteries Act — whether they’re Euro-American or ancient Native American graves — and it’s a felony to knowingly disturb them.” But even if Maki’s team discovers a grave, the property still belongs to the landowner, though their use of that portion of the property may be limited. “You can still continue farming and plowing it, but if you wanted to build a pole barn or something on top of it, that would be flagged by zoning,” Maki said. Maki’s survey will take a brief hiatus for deer season. He hopes to commence after the hunting season, provided the ground hasn’t frozen yet. They will con-
Charles Jones (left) and Joseph Wise, who work for the Minnesota Indian Affairs emergency burial recovery team, were contracted for the survey.
tinue surveying Pope County until the ground has frozen. Since they’re working on that strict timeline, they decided to survey areas that have a high probability of housing artifacts. So far, that has paid off. “Almost everywhere we’ve gone and tested so far we’ve found at least something,” Maki said. One of their most promising finds
THE TREASURES BENEATH continued on page 11
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Friday, November 3, 2017 - Country Acres • Page 15
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Page 16 • Country Acres - Friday, November 3, 2017
Hidden beauty found in tr s picked out a name for the business. I was lying in bed wondering what I would do with a sawmill because I had never seen one work in my life. I figured I’d cut off some fingers. That’s how I thought of calling it Three Fingers Sawmill.” The name may attract attention, but the wood products produced by Dykema and his wife, Lynn, have gained a reputation for quality and uniqueness. Their works have been purchased from coast to coast and even in Alaska. “Mantels are a big thing for us,” he said. “I usually have about 50 mantles around here that are cured,” he said. “Each mantle is a one-of-a-kind piece.” Uniqueness is not the only lesson he has learned from trees. To some degree, he has learned patience. It takes time to grow a tree; it also takes time to produce an object to Dykema’s standards. “A lot of mantles take three to five years,” he PHOTO SUBMITTED said. “First they have to One of Dykema’s specialties is tables be dried slowly. A mantle that are crafted is something in a home from unique pieces that never changes. I want of wood.
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PHOTOS BY HERMAN LENSING
Jim Dykema likes the character that burling, the irregular pattern at the V in the wood, creates as a tree grows. Dykema owns Three Fingers Sawmill near Willmar.
let nature make the design. Two of his favorite natural designs are made by burling and spalting. The former is growth on a tree which causes a unique pattern in the grain. Spalting commonly occurs in dead trees and is discoloration of the wood by fungus. One thing Dykema will not do is artificially create a pattern on the wood by using chains or other items to strike the wood. “I won’t distress wood,” he said. “If I make something distressed it is distressed from the start. What I want is the natural stress. That’s where the
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HIDDEN BEAUTY continued on page 17
in Glenwood works on a wide range of heavy duty trucks, tr trailers, and mid duty equipment.
We are actively looking to add another technician to our Truck Service department. The majority of our repairs are on Peterbilt, Kenworth, and International trucks but we work on all models. We also work on semi-trailers and gravel trucks. You will be able to perform a wide range of repairs. Some of the services we offer are; alignments, complete engine overhauls, transmission work, computer diagnostics, services, clutch work, and more.
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beauty comes in.” Something else he has learned over the seven years is that trees and wood are, to some degree, preservers of history. When he starts cutting into a log, he never knows what he will find. “Every time I build I try to find a talking point or focus point,” he said. Just what that focus is depends on how the tree lived and what happened to it. Unique grains depicting growth, burls depicting damage from broken
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them [customers] to pick out something they can enjoy for the lifetime of the house.” Dykema cuts logs into planks at varying thicknesses and stickers them. He places them on a pile with stickers (strips of wood) between them to air dry. “They air dry for about two years,” he said. “Then we kiln dry them for about 40 days; after that we take them out and sticker them again to relax the wood for about 80 days. We do that three to 10 times.” He has seen more than one jaw drop when a customer brings in a log asking that it be made into a mantle or some other object, only to learn it could take two to five years before the product from that log is made. Not everyone requests he work from tree logs. Some come with a piece (or pieces) of lumber that hold some special memory for them. “We call them heirloom pieces,” he said. “They bring in wood from a barn or building on a family farm and we make tables, benches, signs… they have a special meaning.” He once made a table for a woman from a tree she had planted many years before on Arbor Day. The tree had to be cut down because it had grown too large, but with the table, she still has a piece of it with her. Dykema does not try to hide blemishes or flaws in the natural wood, instead he highlights them. He will epoxy some cracks and holes, but he prefers to
Please contact Jason at
320-634-4445 or stop in.
We are located at the intersection of Hwy 29 & 55 on the north side of Glenwood.
We offer health insurance, HSA’s, and 401K options. You will have the opportunity here to work with a great group of people that are here to work hard individually and as a group, to be challenged, and to learn new skills. Our business has built its reputation on getting the work done right and having a knowledgeable staff. We want to continue down that path and look forward to adding more knowledgeable and ambitious technicians to our crew. Please contact Jason at 320-634-4445, email jason@ redhorizonequipment.com, or stop in. We are located at the intersection of Hwy 29 & 55 on the north side of Glenwood.
CA Nov3-1B-kh
By HERMAN LENSING ing his objects seven years ago when he bought a sawStaff Writer mill. Prior to that, he had operated a fleet of overWILLMAR – Mahat- the-road trucks (Dykema ma Gandhi once observed, Trucking, Willmar). “No two leaves are alike.” “I had always talked Jim Dykema of Three about owning a sawmill,” Fingers Sawmill near he said. “In 2008, when the Willmar believes no two economy went down the trees are alike. As a result, tubes, so did my trucks. I every time he starts work bought the sawmill.” on a log, he looks for what As a truck driver, makes that log unique. Dykema knew nothing of “I cut for character,” how a sawmill operated. said the creator of one- For that matter, his knowlof-a-kind pieces of fur- edge of woodworking was niture, bar tops, mantles limited. and countertops. “I look “I hadn’t done any for the cracks, the knots, woodworking since the the splits. Anything that ninth grade in shop class,” makes the piece unique.” he said. “When I bought Dykema started creat- the sawmill, we hadn’t
Page 18 • Country Acres - Friday, November 3, 2017
COUNTRY COOKING
Pumpkin and Winter Squash Soup • 2 Tbsp. unsalted butter peeled and cut into chunks • 1 Tbsp. good olive oil • 3 cups homemade chicken stock or • 2 cups chopped yellow onions (2 canned broth onions) • 2 tsp. kosher salt • 1 (15-ounce) can pumpkin puree • 1/2 tsp. freshly ground black pepper (not pumpkin pie filling) – or make • 1 cup half-and-half your own • Crème fraiche, grated Gruyere or • 1-1/2 pounds butternut squash, croutons, for serving (optional) Heat the butter and oil in a heavy-bottomed stockpot, add the onions and cook over medium-low heat for 10 minutes or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt and pepper. Cover and simmer over mediumlow heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the halfand-half and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired. (Source: Ina Garten)
Recipes Submitted by
LISA BAKER Bakers’ Acres certified organic produce farm, Avon
Winter squash comes in many shapes, sizes, flavors and textures. It’s sometimes hard to choose which variety to use and which recipe to make. Here are a few favorite recipes we provide to our Community Supported Agriculture (CSA) customers. Each autumn, we send several squashes in the weekly CSA box for about four weeks. They store for quite a while, sometimes until March. While we grow certified organic squash, it rarely requires pesticides to thrive, so Minnesota grown squash is considered clean.
Classic Baked Acorn Squash Recipe • 1 acorn squash • 2 tsp. maple syrup • 1 Tbsp. butter • Dash of salt • 2 Tbsp. brown sugar Preheat oven to 400 degrees F. Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4-inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out. Coat the inside of each half with 1/2 Tbsp. of butter. Add a dash of salt if you are using unsalted butter. Add 1 Tbsp. of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half. Bake in the oven for 60 to 75 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. (Source: Kristen Swensson Sturt and Serious Eats) This recipe is a pretty popular method for eating squash as a dessert, though some kids in my generation have never even heard of eating it this way. You can substitute Acorn for many others; Carnival is similar, and Buttercup would work well, too. I wouldn’t recommend a Kobocha because they are naturally super sweet.
Baked Spaghetti Squash Recipe with Garlic and Butter • 1 small spaghetti squash about 3-4 • 1/4 cup finely minced parsley or pounds other fresh herb • 2 Tbsp. butter • 1/2 tsp. salt or to taste • 2 cloves garlic finely minced • 1/4 cup shredded parmesan cheese Preheat oven to 375 degrees F. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Bake spaghetti squash cut side down for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. Use a fork to scrape the squash to get long, lovely strands. If the squash seems difficult to scrape, place squash halves cut side down and bake for an additional 10 minutes. To serve four people, you’ll use about 4 cups of the spaghetti squash strands. Heat a large sauté pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the Parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch, but if you like it softer, cover the pan and cook 2 more minutes. (Source: Jaden at Steamy Kitchen) I prefer to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time depends on how big your squash is. Try to get the smallest one, especially if you’re only feeding four people. The spaghetti squash is ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic lover, don’t be shy and use more. For faster cooking, microwave the whole squash for 2-4 minutes (to soften enough to cut through thick skin). Cut lengthwise, scoop out seeds. Place squash cut-side down on baking sheet and roast for 30 minutes until tender.
Roasted Delicata Squash Fries with Buffalo Sauce • • • •
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Don’t get stuck in the mud!
4 delicata squash • 2 Tbsp. unsalted butter Olive oil • 2 cloves garlic 1/2 tsp. kosher salt • 1/4 cup hot sauce Pepper Preheat the oven to 450 degrees F. Wash the squash, cut it in half lengthwise, and scoop out the seeds. Cut each half into 1/2-inch slices. Place the slices in a bowl and drizzle with olive oil. Add about 1/2 tsp. kosher salt and plenty of fresh ground pepper. Stir to combine. Line a baking sheet with parchment paper and place the squash on the sheet in a single layer. Roast for about 20 to 25 minutes until tender and slightly browned. While the squash roasts, make the buffalo sauce: Melt 2 Tbsp. unsalted butter. Mince 2 cloves garlic. Stir together butter and garlic with ¼ cup hot sauce. Serve squash warm from the oven with buffalo sauce. (Source: A Couple Cooks) Serves: 4 to 6
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Page 20 • Country Acres - Friday, November 3, 2017
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