ountry C cres A
A Supplement to the Star Shopper
Focusing on Today’s Rural Environment
Friday, Oct. 20, 2017 • Edition 15
MELROSE MAN BAGS MASSIVE MOOSE PHOTO SUBMITTED
The Seanger brothers’ successful Yukon hunt
Eric Seanger (from left), guide Scott Mahon and Jason Seanger pose with a massive moose Jason bagged on the last day of his hunt in Yukon Territory, Canada. The Seanger brothers are from Melrose.
By MICHAEL STRASBURG Staff Writer MELROSE – For Eric Seanger, when it comes to hunting moose in Canada the third time is a charm – and what a charm. The Melrose resident and his brother, Jason, brought home two moose from their hunt in Canada last month, with Jason’s being the widest rack of antlers the guides had seen in the region. “I was shaking. Lots of adrenalin flowing,” Jason said. The Seanger brothers, who work at Melrose Electric, traveled to the Yukon Territory Sept. 8 for the hunt. While the trophy moose wouldn’t be Jason’s first, it would be the first moose he’s gotten out of Canada. “I shot a moose in Minnesota about 11 years ago. I hunted Ontario once with no luck, and I hunted British Columbia once with no luck,” Jason said. With their hunting gear and luck at their side, the brothers arrived at a cabin in the mountains. The next morning, they would embark on an eight-day hunt with two guides and a cameraman. Each morning, the Seangers would
leave the cabin at 7:30 a.m. and wouldn’t return until 9 or 10 at night. The guides would take them cross-county on Argos – heavy duty ATVs that can drive through most anything but at a much slower speed than traditional ATVs. The brothers would use these vehicles to trek into the mountain valleys.
“The moose live about halfway up the mountains, so we’d go in and stop with our binoculars and spot for about an hour,” Jason said. The mountains are covered in willows and brush that’s roughly 6-10 feet tall. A moose is 7-8 feet tall so if they’re bedded they are not visible to hunters.
WILD HORSES By LAURA HINTZEN Staff Writer
CLARISSA – Pulling into Deb and Emmett Hoffner’s gravel driveway on their 80acre piece of land near Clarissa, one can be greeted by their two wild mustangs – Sugar the Palomino and Joker the Sorrel. “Sugar came from a mustang adoption in Windom, Minn. She has a tan coat, and I got her when she was 6 years old,” Deb said. “I got Joker out of Elm Crick, Neb., at a holding facility down there when he was 5 years old,” Emmett said. After Deb and Emmett were married, they purchased the property in 1990 and have had nearly 50 wild mustangs throughout the years. Emmett grew up around horses, so for him it was important to keep horses in his life. “Mustangs are really versatile animals. However, we’ve trained the ones we have for pleasure and trail riding,” Deb said. “Their natural thing is to
“Sometimes when they’re standing all you can see is the horns or the head or a hump on the back,” Jason said. “We’d look from probably three-quarters of a mile to two miles away through our
SEANGER BROTHERS continued on page 5
Hoffners provide home to mustangs Lacy and Jay –who were all involved in 4H shows growing up. “Both of our daughters, Amy and Allison, participated in the Dan Patch Award. It’s an award for records, volunteerism and work with horses,” Deb said. According to blm.gov (Bureau of Land Management), anyone with wild mustang horses is certified to have no more than four a year. The BLM manages one in every 10 acres of land in the United States and nearly 30 percent of the nation’s minerals. These lands and minerals are found in every state in the country and cover forests, mountains, rangelands, arctic tundra and deserts. However, since Deb and Emmett are volunteers for the BLM and have shown success in recaptures of horses that have gotten away after they’ve been adopted, they are eligible to have more than four a year.
BY LAURA HINTZEN
Emmett and Deb Hoffner stand with their wild mustangs – Joker and Sugar – in Clarissa on their 80-acre piece of land. The Hoffners enjoy trail riding at state parks.
conserve energy after being in the wild, so if you’re trying to get them all hyped up about what you want them to do, it probably won’t happen.” The wild mustangs do enjoy trail
riding, which is easier for them as their hooves are sturdy, unlike a domesticated horse. The Hoffners have six children together – Amy, Heather, Nathan, Allison,
WILD HORSES continued on page 6
Page 2 • Country Acres - Friday, October 20, 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
A
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This month in the
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COUNTRY
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8 Pumpkins a Plenty Litchfield
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11 Fear Free Vet Visits? Wendy Womack Column
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12 The 2017 Harvest Challenge Q & A’s
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14 Saved! Holdingford 17 A Real Straight Shooter Starbuck 18 Country Cooking
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.
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A chill in the air A
s farmers press on through the harvest, they look to the skies and hope the weather holds. OK, that’s a retro saying; they check their weather apps on their phones. Unbelievably, winter is just around the corner, and there is much to be done. We called several farmers from around the area to see how they were doing with the harvest. You can see what they said on pages 12-13, but for the most part, their answers had to do with the fact that it’s been extremely wet this fall. One farmer said they have been living in the “rain belt” this year, a difficult point to argue. Nevertheless, progress is being made at var-
A group of wild turkeys was out for a fall color tour in this photo taken last week.
sign. Do any ious rates. Bins of you ever are being filled wonder why with soybeans they seem to fly and corn. Drivnorth first? ing through the One more countryside, the bird observafields are in the tion: The wild transformation by Diane Leukam turkeys wanprocess, being dering around made ready to rest and put to bed for the our neighborhood are getting bigger all the winter. Manure pits are time. Just the other day, being emptied, the contents dug into the ground they were out for a little fall color tour. My photo at appropriate rates for the specific fields. Once of them isn’t a close-up as I just caught the last of the more pressing projthem before they wanects are finished, irrigation lines will be drained, dered off, but you get the picture. The thought motors winterized, and so on. There’s something went through my mind that they are beginning very satisfying about eventually having every- to look like they might fit on a platter. Sorry – that thing winter-ready. might be a little graphic To me, there’s also a tiny bit of melancholy for some. I do love the visuthat comes with the fall, als of fall. The colors the shorter days and the of the trees and other chill in the air. plants, and especially the Fall even combinations thereof. sounds different. The falling of the leaves Stepping outside, I hear the sound of can be a bit mesmerizing, though they do make an crows. Do crows unacceptable mess as far even crow in the as my husband is consummer? I’m not cerned. I totally respect sure why, but for that opinion. Who am I some reason, to me that sound is a to say it’s wrong? To that point, we harbinger of winter. I barely notice them have trails through the woods next to our house, at any other time. and last Friday we had The geese flying noisily overhead, of my siblings and their spouses over for a boncourse, is another
fire. At the last minute before people arrived, Don was out there with the blower, making sure the trails were clear. People gave him a hard time about it, and he gave it right back, telling them to make sure none of their peanut shells landed on the “floor.” Laughing around a campfire is one of those good things in life, and something we should do more often. We were fortunate that the weather was absolutely beautiful that night. PHOTOS BY DIANE LEUKAM Amidst the hustle and Last Friday evening was perfect for a bonfire in the woods next to our home. bustle of fall activities, I hope you have time to settle in for some reading pleasure. In addition to our harvest Q&As, this issue “Safe Equipment Sold By The Guys That Know Propane” of Country Acres is PROPANE CYLINDERS FILLED & ARE FOR SALE packed with a variety of We have everything stories, from a pumpkin you need to patch to an Olympic trap complete your cabin. shooter, a barn saved Great Heaters 50 years experience! Priced Right! from demolition due to a • Regulators Two Great Options! housing project, a Yukon • Hoses • Fittings moose hunt and wild Full Line Distributor of Empire • Lights Fish House Heaters & Parts horses. • Propane Tanks As always, stay safe, Come See Our Showroom and please tell our fantas- 931 Lincoln Ave, Sauk Rapids, MN 56379 tic advertisers you saw it 320-251-0373 in Country Acres! www.amerigas.com
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Friday, October 20, 2017 - Country Acres • Page 5 SEANGER BROTHERS continued from front
binoculars and try to find them.” Right from the get-go, they saw a lot of cows. Since it was mating season, they’d stop if they spotted a cow to look for a bull in the area. During the first few days, the brothers saw a couple bulls, but the guides told them they were too small to shoot at this time. On day three, however, Eric spotted a good-sized bull and the guides told him to fire. After he shot the moose, Eric spent a couple days helping prep the meat to be flown back to the nearest airport. As the days started to carry on, Jason prepared himself for another unsuccessful hunt. “I don’t know if I was worried, but by the last day I’d come to terms with the fact that there was a very good chance I wouldn’t shoot a moose,” he said. “I was staying optimistic because we’d seen moose regularly. We saw them every time we went out.” On day six, the guides took the pair to where four mountain valleys combined and camped overnight on the mountainside. “We could just see everything,” Jason said. “We saw one moose that was three miles away or better. It was so far away that you could only tell it was a bull. We tried to get to it, but it was too rough of terrain and too late in the day.” The next morning the hunting party got up and searched after breakfast. “We decided, with such little activity, to head back to where we’d been seeing moose consistently,” Jason said. Later that day, Jason spotted a bull in the distance, but as they got closer they lost track of the moose. By that time it was getting dark, and they had to set up camp for another night. The next morning they woke up on the final day of the hunt determined to bring something home. “The next morning we just grabbed a granola bar and headed out, hoping the one we saw would still be down there,” Jason said. The hunting party worked their way down the mountain again, with no luck. Eventually, they decided to search a valley they hadn’t visited yet. As they entered the valley, they turned a corner and one of the guides saw a cow, the other guide spotted a bull directly after. “We knew he was big; big enough to shoot, but not exactly how big for sure,” Jason said. They got their equipment set up. Considering the terrain, time of day and their inability to reposition themselves around the moose, they knew it was likely to be a long shot. “It was a 550-yard shot for the first one,” Jason said. “Then he turned and came up the mountain, so I shot him again at 400 yards and twice again at 350.” After the fourth shot, they waited a few minutes and tracked the moose. As they were coming upon it, they realized it was something special. “We got up there and it was tipped upside down in a tree so we couldn’t really see how big it was,” Jason said. “Then we started getting around to where you could see it. The cameraman was the first one to get really excited. He said ‘That’s big, that’s really big. That’s like really, really big.’ I was just excited anyway, I couldn’t
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Eric Seanger (right) brings down this respectable moose with his brother Jason (left) at his side on day three of the Yukon hunt.
have got more excited no matter what it was.” After they dug the antlers out they realized the size of the bull: a 73-inch spread in a region where 70 inches is rare. At 73 inches wide, Seanger’s moose is the second-widest bull the guide service had ever seen on the mountain in their decades of hunting. While the moose would’ve been the highlight of many hunters’ trip, for Jason, it was the icing on the cake to an already great experience. “The hunt itself is probably a more impactful thing than the actual moose,” Jason said. “Just being up in the mountains where the scenery is unbelievable. It looks like it just came out of a picture everywhere you turn. There is no technology. Your phones don’t work. It’s nice just to unplug.” Jason’s passion for hunting grew out of the bond between him, Eric, his late father and their late brother. By hunting together, Jason and Eric are able to forge memories and relive their beloved ones. “We grew up hunting as a family. From the time I was 6 years old I remember tagging along with my dad,” Jason said. “It’s a vacation from work. We go out and have lots of fond memories with our father, family and friends.”
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Page 6 • Country Acres - Friday, October 20, 2017 WILD HORSES continued from front
“Normally how it works is a person must have a horse for a year until a certificate of title is granted and it’s your horse,” Emmett said. The Hoffners remember a recapture they had to do in Ottertail County a few years back. “These people had gotten two mustangs and one of them had gotten away and the other one had stayed in the trailer,” Emmett said. “We got called one day and went to go check out the situation. We got ahold of the local veterinarian and the humane society and were given 2.5 darts to sedate this horse.” Emmett recalled whenever the horse was nervous or scared, it would run into a certain area where the horse felt comfortable. After Emmett tried to rope it for the first time and missed, the horse figured out what Emmett was trying to do. Since that idea didn’t work, Emmett decided to set up a snare and trap him. “I tied it off to a tree that was strong because we didn’t want it to hit real hard and break his neck. I snared him well. Once we finally got the rope on him, he actually chased me,” Emmett said. “I took off running and that 30-foot rope on that horse felt like it was 100 feet long because he was getting pretty close.” The next thing he knew was a tree branch knocking off his hat and the horse thrashing it in the mud. The horse subdued itself and Emmett was able to load him into the trailer. Now, since Deb and Emmett are in their 60s, Sugar and Joker will be the last horses they plan to purchase. However, the Hoffners will not slow down as they enjoy taking their horses trail riding and camping at state parks. “We’ve been going to Medora and the Badlands for 15 years and have taken over 25 people with us where we do Dutch oven cooking for everyone that goes with us,” Deb said. Emmett agreed. “We just got back from Maplewood State Park which is located in between Perham and Pelican Rapids,” he said. “We enjoy going there for a fall trip.” Next summer, the Hoffners are planning a trip to the Big Horns in Wyoming for a getaway with Sugar and Joker.
PHOTOS BY LAURA HINTZEN
Sugar (left) and Joker at their home near Clarissa.
Emmett explains the white identification on his Sorrel horse, Joker. The markings indicate the horse’s birthdate and registration code, which identifies the region the horse was taken from, and the tag number. Deb and Emmett Hoffner return home from a fall trip to Maplewood State Park near Pelican Rapids where the couple went trail riding with their horses.
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Page 8 • Country Acres - Friday, October 20, 2017
Nelsons welcome public during festival
LITCHFIELD – Pumpkins, gourds, squash and ornamental corn splashed with orange, red and yellow invite community members to the Nelsons’ farm for their annual pumpkin festival. Don and Sonja Nelson have hosted Nelson Farm Pumpkin Festival for the past 28 years and continue to welcome young and old to their property for fun activities to celebrate the coming of fall. “This is our busiest time of the year,” Don said. “Our festival starts at the end of September and goes until Halloween.” Open six weekends out of the year, the Nelsons, also referred to as Farmer Don and Farmer Sonja, encourage children, parents and grandparents to participate in the many activities on their farm while learning about agriculture and departing with a pumpkin or two. Of the 40 acres on the Nelsons’ farm, six acres are pumpkins.
“We do a lot of hoeing,” said Don, with a chuckle. The Nelsons’ farm work does not just begin in September and end in October. They plant pumpkin seeds in the middle of May, giving the little pumpkins 70-80 days until they are ready, while the larger pumpkins take 110 days to reach maturity. “We plant six to seven different varieties of big pumpkins and three varieties of smaller pumpkins,” Don said. The Nelsons’ average large pumpkin weighs 25-30 pounds, while the smaller pumpkins weigh 5-6 pounds. The biggest pumpkin they ever planted and raised was brought to the state fair, weighing 350 pounds. Farmers Don and Sonja also plant an array of table gourds – orange, white and striped. “Pumpkins and gourds give color to everything,” Don said. The couple only recalls running out of pumpkins two of the 28 years they have hosted their festival.
“Last year, we ran out of pumpkins because a lot of our pumpkins began to rot because of too much rain,” Sonja said. “We rent bees to help pollinate the pumpkin flowers.” The other acres on the farm are filled with activities, including a corn maze, a tree fort with slides and tunnels, farm animals, fun houses and make-and-take activities, such as painting a pumpkin and building a scarecrow. Attendees are encouraged to participate in the ag olympics event and swing in the hayloft; but the biggest attraction is the pumpkin trebuchet. “We have three pumpkin chucker flinger thingers, all different sizes, that chuck pumpkins, bowling balls and golf balls,” Don said. Don and Sonja love having children enjoy what their festival has to offer, but they also love that they are teaching children about agriculture. “Our festival is for fun and education – ag-
NELSON FARM continued on page 9
PHOTOS BY ELIZABETH HOAG
Sonja and Don Nelson stand in front of the Old Wheelbarrow tree. The Nelsons host the Nelson Farm Pumpkin Festival every September though October at their home near Litchfield. They are celebrating their 28th festival this year.
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Friday, October 20, 2017 - Country Acres • Page 9 NELSON FARM continued from page 8
NELSON FARM continued on page 10
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riculture is one of the biggest industries in the United States,” said Don, a graduate in agriculture education from the University of Minnesota. “Farmers are really important and I try and convey that to kids when they come here.” The couple shares the same desire to teach children about farming while providing a fun place to learn. “I went to college at the University of Minnesota for home economics, The Nelson Farm Pumpkin Festival is located near Litchfield on 40 acres of land. Farmer Sonja and where Don and I met,” Farmer Don plant 6 acres of pumpkins to share with school children who come on field trips and to the Sonja said. “I also used to festival each year. be a substitute teacher.” Among the buildings located on the farm filled with vintage school desks and learning materials are a sod house and outhouse, both built in 2008. “I don’t know how long it will last, but we built a sod house and outhouse to show the students how life was back then,” Don said. “Sod houses were not the best to live in because snakes and other nuisances found their way in, but that was the way of living.”
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Page 10 • Country Acres - Friday, October 20, 2017 NELSON FARM continued from page 9
The idea of farm animals was added to the festival after multiple children asked if they could pet the goats. “We had some animals here before we started the festival, but added more as our festival grew,” Sonja said. “Our animals are here to help children learn about farm life while being able to interact with them.” Don agreed. “We have a handful
of turkeys, and we tell the students that Minnesota raises the most turkeys out of any state within the United States,” he said. “We also have chickens, a cow, rabbits, hogs and pot belly pigs who love the mini donuts. I think we sell more mini donuts for the pigs than for the kids to eat.” The Nelsons are celebrating their 28th year as a festival, but their role in the community as a pump-
kin patch and educational farm started three years before the festival. “We started hosting school field trips 31 years ago, in the fall of 1985,” Don said. “We still continue them Tuesday through Friday having multiple classrooms come out for the day and learn about farming while having fun and taking home a pie pumpkin.” The idea to host children at their farm came when the Nelsons’ last child was graduating from high school. “I woke up at 3 a.m. and told Sonja that we were going to start hosting school field trips,” Don said. “I asked her in the morning if she remembered what I had said and she went along with it. After that, it grew every year.” As the festival has grown, so have the number of Nelsons’ helpers. During school field trips, parents and teachers help with the students, but there are also several helpers at the farm. During the weekend festival, 15 staff members help run the festival. “Our staff come back every year because they like it – the kids and The Pumpkin Chucker Flinger Thinger Trebechet is located on the back part of the Nelsons’ property and is used to entertain families and children by flinging pumpkins into the lake.
A sod house (above) and outhouse on the Nelson Farm in Litchfield was constructed to educate children who visit their farm about homes in the past. This barn, along with other barns and buildings on the Nelson farm, is used to teach children about agriculture.
the activities keep them coming back,” Sonja said. “Barb Parker, one of our helpers, has been here since 1995 and helps with the corn maze.” The couple hopes to continue hosting the festival for years to come, but they admit it is a lot of work. “It takes a lot of energy to do this,” Sonja said. “It’s fast and furious. The days get long, but the season is short.”
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Don agreed. “We have seen a lot of pumpkin festivals start and stop, and it’s sad to see,” he said. “It may be draining, but I absolutely love doing this. It keeps my brain alert.” The most rewarding part is the smiles on everyone’s face. “It’s great to see the kids having fun and hearing the grandparents say, ‘I remember this,’ after seeing old farm equipment.
We’ve heard many parents and kids say that coming here is more fun that Disney World or Valley Fair,” Don said. “It’s refreshing to see children getting outside and enjoying the outdoors. We hope to keep the festival going. We want to keep doing this forever.” For listings of activities and to view their gallery, visit http://www. nelsonfarm.com.
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ne of the big reaharsh, residual odors. sons people often Calming music is used in have for not bringthe exam rooms; music that ing their pet to the is engineered using timing vet is that it is too stressful and tempo to provide a – for the pet and for the relaxing effect. This audio owner. For that reason, therapy was first designed veterinarian Marty Becker, for humans, but now is DVM launched the Fear available to dogs and cats Free Initiative in March (throughadogsear.com.) of 2016. Becker is also Pheromones, calming By WENDY WOMACK known as America’s Veterchemical signals, are being inarian, having served as a released through diffusers staff expert on Good Morning America for placed throughout the hospital and sprayed 17 years, as an adjunct professor at three on bedding to give their bodies a chemical veterinary colleges in the United States, signal that can reduce anxiety. Essential and as a member of organizations support- oils, such as lavender and chamomile, are ing animal welfare and the human-animal used for hospitalized patients to produce bond. Becker still practices medicine at a relaxing effect. The staff wears no white North Idaho Animal Hospital. coats as this stark color can invoke tension The objective of the Fear Free in animals. One of the big changes is the Initiative is to focus on our pets’ emouse of lots of treats and even toys such tional well-being as well as their physical as catnip mice to distract pets, help them well-being. He collected a team of veterimake a happy association with coming to nary behaviorists, trainers and others from the vet and to reward them for good bethe field to create a training program to havior. If needed, it may be recommended help veterinarians reduce the fear, anxiety that you give supplements or medications and stress pets experience with a veterifor anxiety 1-2 hours prior to your visit if nary visit – beginning with traveling to the you have a pet that becomes too panicked animal hospital until they return home. to allow care. Like people who have a fear So, what is different about a visit to of flying and sometimes need something a clinic that embraces these changes? To to take the edge off before stepping on a begin with, in addition to a traditional plane, our pets who fear clinics and other medical record that records symptoms, di- strange situations benefit from a little help. agnostic results, diagnosis and treatments, With time and good memories to an emotional record is kept to document replace the bad memories, pets may reach the things that make a visit easier for a point that they don’t need any anti-anxiyour pet: treats they like, things that scare ety supplements or medications to make it them at the hospital and where they are through. We have embraced these changes most comfortable being examined. The at our clinic and have doctors and staff physical environment is adjusted to make who have completed the training. If we it less stressful. This includes changing reduce our pets’ fear, anxiety and stress at the lighting. LED lights are more pleasant the veterinary clinic they are more likely to for pets than fluorescent lighting. More come in before a problem becomes a crisis, comfortable surfaces are provided. No and a pet does not get caught in a cycle more slippery metal tables. Tables and of ever increasing anxiety with each visit. floors are covered with nonslip pads and WOMACK warm towels for good footing. Different cleaning agents are used that don’t leave continued on page 12
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Friday, October 20, 2017 - Country Acres • Page 13 HARVEST CHALLENGE continued from page 12 What has been your biggest challenge with the harvest so far? The moisture. When you get multiple inches in one shot it takes a week to get back into the fields. Tell us about the most unique fall harvest you’ve ever been a part of. I compare everything to the year of the Halloween blizzard. I was a teenager. We had to run the snow blower through the drifts to get to the cornfield. I was chisel plowing, and the snow was coming so fast I couldn’t see so I had to quit.
Dan Nietfeld | Greenwald
Describe the 2017 growing season for your crops. It’s been good but different. We had a warm February, then it was cool in May, dry in July, but then it rained just in time. August was cool and September was wet, and now in October it’s been favorable. We had a late frost, which has been a blessing for the farmers. How far along are you on the fall harvest? We are done with corn chopping, done with seed corn, 75 percent done on beans and started on the regular corn over the weekend.
getting inches. We’ve been bombarded with rain this year.
Tell us about the most unique fall harvest you’ve ever been a part of. 1986. It froze too early and we lost everything. We got nothing. Since then, we’re content as long as we don’t have an early frost.
How has the harvest been to date? We’ve had white mold with the soybeans this year even though we’ve got varieties that are resistant, but it was too wet too long. It doesn’t affect the test weight, it just affects the yield. Everything from 25 bushels an acre up into the 50s.
surprised with the bean yield, even though we lost some yield to white mold. The sweet corn was above average, and the peas were average and above.
How far along are you on the fall harvest? We started on soybeans Sept. 9 and haven’t started corn yet (as of Oct. 13).
What has been your biggest challenge with the harvest so far? Mud; so far that’s been the biggest challenge. Everything was behind because of the heat units this year. We’re waiting for corn to dry down; that’s about 26 percent moisture. We like to go after it when it’s Duane Weigel | Alexandria around 20 percent. The What crops do you grow beans are between 12.5-15 percent moisture. We need and how many acres of each? We grow 600 acres sunshine and wind. of soybeans, 500 acres of Tell us about the most corn and 50-60 acres of unique fall harvest alfalfa. you’ve ever been a part of. We have combined in Describe the 2017 growing season for your the snow, and we’ve combined over the ice. I’ve crops. Wet. We’ve been combined soybeans over in the rain belt all summer long, from the end of the ice. It’s different; you you hold your breath when June through September. Everybody’s been getting you go over it. We’ve chased pheasants and deer tenths and we’ve been through the field.
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What crops do you grow and how many acres of each? We grow 800 acres of peas, and after they are harvested we double crop the land with soybeans. We have 1,000 additional acres of soybeans, 300 acres of sweet corn, 400 acres of hay and 3,000 acres of corn.
wet fall doesn’t bother us too much since most of the land is irrigated with 35 irrigators. We do have 1,500 acres of heavy soil with corn on it.
Tell us about the most unique fall harvest you’ve How far along are you on ever been a part of. When the fall harvest? The peas, I was a kid, we were going to go on a vacation after sweet corn and first-crop Thanksgiving, and Dad soybeans are done. The didn’t know if he would Describe the 2017 growsecond crop is not. This ing season for your crops. week we are going to start be able to go; the harvest was getting late. Last fall, Not adequate. We had a on corn. we got 40 bushels on those good spring, and it was cooler in the summer. It How has the harvest been second-crop beans; that was kind of a big kicker was dry in July and cold to date? The yields have for us. and wet in August. The been good. We’ve been
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What crops do you grow and how many acres of each? We grow 300 acres of seed corn, 500 acres of regular corn, 500 acres of soybeans, 100 acres of oats and 80 acres of alfalfa.
What has been your biggest challenge with the harvest so far? The mud. We’ve had excessive rain but now it’s gorgeous. If it stays this way for a week, we’ll make it up in a hurry. Right now it’s nice working weather.
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Page 14 • Country Acres - Friday, October 20, 2017
SAVED! Skrochs went the distance to relocate historic barn By LIZ VOS Staff Writer
HOLDINGFORD – Even before he steps inside the two-level barn on his hobby farm east of Holdingford, Dale Skroch beams with pride. It’s not just any barn – and it didn’t come with the 40 acres he and his wife Janet have raised their four kids on. The barn was built in 1931; its immaculate 32foot floor joists a rarity for any timeline. The lower level once housed dairy cows while the upper level stored hay. Now bright red to match the outbuildings around it, the barn was formerly white. It was also built 15 miles away on a farmstead near Sartell. But in 2003, the barn’s fate ended up in the hands of Dale. “It was going to be pushed over, making way for a housing development,” he said, gazing up at the sturdy, well-kept structure on a recent fall
afternoon. “A friend of mine was bidding on it at an auction. He wanted the windows.” But Dale had an idea, and he couldn’t bear seeing a beautiful barn in great condition going to waste and lost to urban development. At first, he asked his friend if he could have the floor joists. The friend agreed to the request and ended up being the top bidder at $25. After the purchase was made, Dale got to thinking and asked his friend what he thought of him moving the barn to Holdingford. “He said, ‘If you are going to move the thing, you can keep all the windows.’” Dale said with a chuckle. Dale got in touch with his friend and carpenter, Tom Spoden, to take a look at the structure. Tom’s response, “This thing is made to be moved.” With that, Dale and Tom got into planning mode, lining up permits
PHOTO BY LIZ VOS
Dale and Janet Skroch stand with the barn that was moved from Sartell to their hobby farm near Holdingford.
and moving equipment. At first, the plan was to move the barn as a whole, but upon researching the route, it was discovered that one power line was going to be too low and too expensive to disconnect. They moved on to Plan B. Dale hired Landwehr Construction of St. Cloud to split the structure into five pieces. With the help of two Stearns County Sheriff’s deputies, three loads made their way from Sartell to Holdingford, making the final turn onto
the Skrochs’ property in just under an hour. A new foundation had been prepared over the course of a summer as Dale and Tom made plans, taking every step of the move into their own hands, except for the crane work. Dale even prepped the two halves of the barn’s gothic arch-style roof (each side weighing six tons) for the crane by cutting through beams and installing multiple shafts. “Everything went really smooth. It was really
pretty amazing,” Dale said of putting the two sections of roof, two structural ends and base back together again – a process that took about 3 ½ hours. When everything was in place, the first of many celebrations was held at the Skrochs’ farm. Live music, food (25 gallons of chicken noodle soup), friends and family came together to celebrate the accomplishment. Also in attendance at the party was the farmer who had spent countless hours in the barn as a dairy
farmer. “He was in tears. This was his livelihood,” Dale said. “He was so proud of the woodwork he added to the interior of this structure, and he shared that with me while he was here. I think he was just so grateful that it was saved. It meant a lot to him and you can tell he had taken very good care of it. It would have broken his heart to see it pushed over.” Birthday parties, an-
HISTORIC BARN continued on page 15
*Writer’s Note: This story is dedicated to Clarence and Cyrilla Skroch, parents of Dale Skroch.
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Friday, October 20, 2017 - Country Acres • Page 15 HISTORIC BARN continued from page 14 brand of Dale’s. Along with fresh paint, the barn gained one more special feature: a retractable deck that, when cranked out, protrudes out the front of the top floor. The deck was inspired by a small platform that was originally on the barn, which one needed to get on to in order to open the large upper barn doors. Weights in the walls help the doors open with ease. By using a boatlift apparatus under the flooring, the deck is cranked out with an easy turn. As the deck moves out, the opening to the stairs is secured shut and another opening aligns with the stairs, allowing occupants to come and go while the deck is in use. The 12- by 10-foot deck is sturdy and made A view from the deck in the upper level of the Skrochs’ barn shows with steel beams and plenty of seating, a stage for live music and plenty of special framework, all built by Dale and the carpentry was antiques, which Dale has collected since he was a child.
niversary parties, holiday celebrations and even a Mass have since created memories for all who enter the barn. In addition to housing such gatherings, Dale has also found that the barn is the perfect place to display some of his favorite collectibles. “I have been drawn to antiques since I was a kid, so I have a lot of them,” he said.
On one wall, behind the stage where live music is performed, a wooden duck boat with hunting and fishing antiques hangs on the wall. Along both sides of the curved roof hang antique children’s toys such as sleds, bicycles, toy cars and more. Antique musical instruments, signs and farm equipment are also on display, and it’s easy to tell that Oliver is a favorite
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done by Tom Spoden. All of the wood making up the deck, railing and stairs was salvaged from the same property of the barn’s origin. “There was a granary that was being taken down on the property on a day I happened to be going by,” Dale said. “I pulled in and asked if I could have the
flooring. They told me to go get a trailer, and they rolled the floor right on there for me. I put it to good use.” In the years that have passed, Dale has continued to fine-tune the barn and has lots of plans for its future. Along with having the opportunity to take weld-
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HISTORIC BARN continued on page 16
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BE ALERT. SLOW DOWN. SHARE THE ROAD. The biggest factors contributing to farm equipment/vehicle crashes are inattention, unsafe passing and speed. Motorists should always slow down and use caution when approaching farm equipment, stay off cell phones & get plenty of rest before getting behind the wheel .
who was killed in a tragic tractor/semi accident in 2015 during harvest time.
Friday, October 20, 2017 - Country Acres • Page 17
A real straight shooter Starbuck is home to world-class marksman Giambi
I was already shooting pretty well compared to my dad. He couldn’t hit the broadside of a barn,” Giambi said. As Giambi’s marksmanship increased, his friend introduced him to a world-class sport shooter. “My mentor was a very well-known shooter, By MICHAEL STRASBURG Ennio Mattarelli,” Giambi said. “He’d been Olympic Staff Writer champion. … In 1974 he won the gold.” Under Mattarelli’s STARBUCK – Paguidance, Giambi started tients who encounter Dr. to be serious about sport Andy Giambi at Stevens shooting. His mother was County Medical Center supportive. She would will notice his talkative, drive him around and easy-going demeanor. What they might not know purchased his first competition gun. – until they walk into his “In the beginning of trophy-laden office, at 1971 my mother bought least – is that Dr. Giambi me a Perazzi, which is a is a world-class marksvery good competition man who’s been honing gun,” Giambi said. “Then his skill for more than 45 all the time on the weekyears. Giambi started shoot- end I used to take the ing in his home country of train over and shoot.” In 1971, at age 16, Italy at the age of 14. “A good friend of my Giambi took part in the family, he was very active Junior Olympic sport shooting in Maranello. in shooting in Maranello, where they have the Ferra- Despite it being his first large competition Giamri factory,” Giambi said. bi remained calm and On the weekends, focused. Giambi would leave his “I never got intimboarding school in nearby Balogna to visit his friend idated or nervous,” he said. “I actually shoot Maranello. better at competitions “I was going over to than when I practice. I go visit him, and he started taking me out to the shoot- around with all the people and chit chat. Because ing range. By the time I I’m Italian, I talk all the could have the gun, time. When I go into comat the age of 16, petition I cool down and focus. It never bothered me. The more people the better.” But shortly after Giambi made the Olympic Junior team in Italy, tragedy struck his family and he had to set aside sport shooting. “My mother died that year, so I kind of abandoned it after that. I didn’t have any time,” he said. “My mom was the one who was PHOTO SUBMITTED Giambi competes annually driving. My at the Grand American dad didn’t World Trapshooting drive. I Championship in Illinois.
lived up in the Alps of Italy so it was difficult get to the flat land for competition. I kept hunting but I didn’t do competition shooting anymore.” Years later, Giambi met a young Italian-American woman visiting his town. The two would fall in love. Giambi married his wife, Linda, and moved to the United States to become a doctor. As he was finishing medical school, Giambi found time to reconnect with his teenage passion. “I didn’t pick up shooting targets until I went in for my residency in Canton, Ohio,” Giambi said. “They have the skeet field nearby so I started shooting skeet, which was kind of new to me. I shot skeet for the four years we were there.” The Giambis moved to Iowa for a year, then to Fairmont, Minn., before settling in Starbuck 20 years ago. “At that trap range I got to know some people and began shooting trap again,” Giambi said. “Then with my son we started shooting more and started going down to the Grand American tournament and collected a bunch of trophies.” Giambi started hitting the road, traveling to competitions and tournaments when he could find the time. Just last year he was the Minnesota state champion for 28-gauge shooting. Eventually, he’d find a partner to compete at tournaments with – his son. “He is my shooting buddy, and he is in his last year of medical school so I can’t wait for him so we can go shooting again. We do everything together,” Giambi said. Even as his son is finishing medical school, the two still find time to compete. “We shot at the U.S. Open for skeet, and we took group three team champion,” Giambi said. “Then we shot the sporting clays, and he took gold and I took silver. We shot the same score, but
PHOTO BY MICHAEL STRASBURG
Giambi’s son, Stephan (left), is following in his father’s footsteps by not only becoming a skilled shooter, but also by currently studying to become a doctor in Illinois.
he got me by a reverse count. When you tie they look back at the last target you broke and how many you broke in a row. Whoever has the longest string wins and he did.” “That’s they’re time; they love it,” Linda said. “They’re good buddies, that’s for sure. I think our son really learned a lot from his dad. Of course, now they’re in competition so he doesn’t want to let his dad win every time. That’s the goal. They both concentrate very hard.” Once the competition season ends in the winter, Giambi finds a way to keep his aim sharp. “A friend and I go around to farms all winter. We go and shoot pigeons and starlings – pest control, the farmers love us,” he said. “The birds leave so many diseases, they poop everywhere – on the machinery, the cows are covered … We’ve done this for years.” When Giambi isn’t working, shooting or competing, he can be found coaching trap shooting at Alexandria High School. In his time as a mentor, Giambi has learned that it takes the rare combination of natural ability and dedicated practice to produce a champion. “You look at some kids and the hand-eye coordination is just not there,” he said. “If you take someone who has it and they practice a
Two competitions lot, then they really can come to mind when shoot and connect with Giambi is asked about his the target. Some people favorite moment. The first will shoot and shoot and is the pleasure of no longer shoot but they can’t get competing alone and being past that wall that allows you to compete. That’s the able to participate in tournaments alongside his son. natural ability.” “We go as a team and For someone like Giambi, who has the natu- the biggest satisfaction is ral ability and a lifetime of going to the U.S. Open practice, the fundamental and winning as a team,” keys to success are still Giambi said. the same – whether it’s at The other moment that age 60 or 16. comes to mind for Giam“Focus, focus, focus. bi is placing in the 2014 At that point it’s about Grand American World focus,” Giambi said. “It’s Trapshooting Championnot about being able to ships. hit the target. It’s about “There were 1,877 being able to hit the competitors from all over target consistently – to be … and I beat all the chamconsistent is to be focused. pions. I got third overall,” When you start out, you Giambi said. learn your positioning and It’s no surprise that how to track the bird, then both of Giambi’s memthe way you move the ories are tied to winning gun and it becomes built – whether it’s with his son into you. Then, to do it or alone – because when over and over again. You he’s asked what keeps him have to be focused. It’s all coming back and shooting focus.” through two tons of lead When Giambi is asked each year, Giambi has one how often he shoots, his simple answer. initial answer is a knowing “Competition,” he smile. said. “Just the joy of going “It never ends,” Linda there, being an unknown said. and beating some cham“Let me put it this pion.” way,” Giambi said, “I PHOTO SUBMITTED shoot about Giambi produces his own 2,000 to ammunition. He often seals 2,500 pounds the shells with a print of of lead in a his dog or a custom logo. year’s time. I’m always shooting, always practicing.”
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Page 18 • Country Acres - Friday, October 20, 2017
COUNTRY COOKING
Recipes Submitted by
LINDA GIAMBI Starbuck
Recipes Submitted by
CATHY LENSING
Panettone (Italian sweet bread)
Ward Springs
• • • • •
• 2 cups flour • 1/2 cup shortening • 4 tsp. baking powder • 1 egg • 1 tsp. salt • 2/3 cup milk In small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In small bowl, whisk egg and milk; stir into dry ingredients until moistened. Turn dough onto floured surface and divide in half. Knead about 20 times and roll out to 3/4 inch thickness; cut with floured biscuit cutter. Arrange biscuits in single layer on ungreased 9x13 pan. Cover and freeze overnight and then transfer to a freezer bag for up to 2 months. These biscuits can be made up ahead of time and frozen or made fresh. You can make different varieties and be creative. To use frozen biscuits. Place on greased baking sheet. Bake at 400 degrees for 15-20 minutes or until golden brown. Serve warm. Makes 8 biscuits. Biscuits can also be thawed completely before baking. Variations: Add 1/2 cup favorite cheese, 1/2 tsp. garlic powder and 1/2 tsp. minced onion, and 1/2 tsp. of each dried marjoram, thyme and basil.
Oven French Toast • • • • • • • • •
6-8 slices cinnamon raisin bread 1 tsp. vanilla 6 Tbsp. butter 1 1/2 cup half and half 1 cup pecans coarsely chopped 1 cup whole milk 1/2 cup brown sugar 1/2 tsp. cinnamon 2 Tbsp. maple syrup or dark syrup • dash of nutmeg • 2 eggs
Preheat oven to 350 degrees. Generously butter 9 x13 pan. Butter both sides of bread and place in pan; covering bottom of pan. In a bowl toss pecans with brown sugar and distribute over bread. Drizzle syrup over pecans. In bowl mix sugar, half and half, milk , eggs, vanilla, cinnamon and nutmeg. Pour evenly over bread mixture. Let rest 15 to 30 minutes before baking, to absorb egg mixture. Bake 350 degrees for 30 to 45 minutes, until golden brown. Invert onto tray and serve piping hot.
1510 N Nokomis Street NE, Alexandria, MN 56308
Italian biscotti cookies • • • • •
4 Tbsp. butter • 2 tsp. baking powder 1 cup sugar • 1/2 tsp. salt 2 tsp. vanilla extract • 1/2 cup dried 3 eggs cranberries 3 cups sifted flour Place dried cranberries in a bowl and pour 1 cup hot water over them. Let sit for 15-20 minutes, then drain liquid. Cream together butter, sugar, vanilla and eggs with mixer. Then add flour, baking powder and salt to create batter. Add cranberries to batter. Divide dough into three parts. On a lightly floured cutting board, roll each dough into logs (2 inches thick by 12 inches long). Using fingers, flatten top of log slightly then brush with egg wash and sprinkle top with sugar. Bake at 350 degrees for 25 minutes. Remove from oven and slice diagonally into 3/4-inch thick cookies. Place back into oven for additional 12 minutes. Cool and enjoy.
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Freezer Biscuits
3 cups flower • 1 cup milk 4 tsp. baking powder • 1/2 cup raisins 6 Tbsp. butter • 1/2 cup walnuts (optional) 1 1/3 cup sugar • Lemon rind 4 eggs • Salt Combine flower, baking powder and a pinch of salt in a bowl. Set aside. In another large bowl, use a mixer to beat together butter and sugar. Once mixed, add eggs, then lemon rind and milk, then raisins and walnuts. Lastly, add the bowl of flower, baking powder and salt to the mixture. Grease and flower two loaf pans. Put batter in pans and bake at 350 degrees for one hour. Enjoy.
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Page 20 • Country Acres - Friday, October 20, 2017
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