Country Acres 2019 - July 19 edition by Star Publications

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Country

Friday, July 19, 2019

cres A

Focusing on Today’s Rural Environment

Volume 7, Edition 10

r e w o l F FARMER

THE

ALL PHOTOS BY DIANE LEUKAM

Doug Trott and employee Rebecca Longtin pause for a photo in a high tunnel filled with snapdragons (middle) and ammi (right), July 1 at Prairie Garden Farm near Starbuck, where flowers are grown for brick-and-mortar florists as well as wedding designers.

Trott entering second decade growing colorful crop By DIANE LEUKAM Staff Writer STARBUCK – The flower farmer is not only the name of a book, it is a name Doug Trott can attach to himself. Trott, along with his wife, Robin, has been growing flowers for brick-and-mortar florists and wedding designers for 10 years from their acreage in the country north of Starbuck. The harvest season is in full swing at one of the most prolific flower farms in Minnesota. During the peak of their season – July, August and September – they sell about 5,000 stems a week, and around 100,000 stems in a season. Along with seven part-time people, there is plenty of work to go around, with the main task being harvesting. This is done on Monday, Wednesday and Saturday mornings for many of the flower types, with lilies and sunflowers harvested at least once a day and peonies twice a day when in bloom.

Their road to growing flowers has been paved by gaining knowledge of their business. “It started out with a book written by a woman named Lynn Byczynski called ‘The Flower Farmer,’” Trott said. “It’s really a good soup-to-nuts overview of growing flowers.” The couple also joined the Association of Specialty Cut Flower Growers and the Sustainable Farming Association. They have taken in conferences and online forums, where they could ask questions of their peers from around the country. Now, the tables have turned to a degree, with the Trotts giving tours to would-be growers, formally mentoring growers in Minnesota and Maine, Doug writing articles for Growing for Market Magazine, and recently, speaking on flower farming at the Great Plains Growers Conference in St. Joseph, Mo. Robin is also busy as the local horticulture extension educator in Douglas County. “We try to start deliveries the first week of May and run through all of Octo-

This month in the

COUNTRY

ber if we can, give or take a week,” Trott explained on July 1 as he toured the property. On a four-acre portion of their land, there are flowers growing in seven high tunnels and one greenhouse, along with dozens of outdoor beds. But, it all begins with germination. “This is where we start everything,” Trott said, standing in a light- and temperature-regulated germination room where some 200 trays are filled with plugs in quantities of 288, 128, 72 or 50 cells per tray. That day, dozens of trays were filled with snapdragons, amaranthus and sunflower seedlings. Each year by March, the room is filled with plants that will be grown in the heated greenhouse. The next successions will go out to the high tunnels; from there on out, plants are moved outdoors. In the germination room, temperature is important, and so is light. Lights are run from 8 p.m. to 10 a.m. to provide 14 hours of daylight. “A lot of flowers have day length sensitivity – they either want to bloom when it’s long days or when it’s short days, and grow when it’s long days or short days,” Trott said. “That’s why certain things

TROTT continued on page 2

Reaching, teaching kids Diane Leukam column

Vertical farming Roger Strom column

A tractor to do it all Rose City

10 Farm-fresh cooking New London

An apricot-colored English Sweet Pea blooms at Prairie Garden Farm July 1 north of Starbuck.

14 Bows on a boat Sauk Centre

18 Moving the soul Cold Spring

16 Harvest and Store Produce From Your Vegetable Garden

21 Country Cooking

Page 2 • Country Acres - Friday, July 19, 2019

Country Acres

Diane Leukam, Editor diane@saukherald.com Ben Sonnek, Writer ben.s@saukherald.com Herman Lensing, Writer herman@melrosebeacon.com Jennifer Coyne, Writer jenn@dairystar.com Danna Sabolik, Writer danna.s@dairystar.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 Warren Stone, 320-249-9182 warren@star-pub.com Jaime Ostendorf, 320-309-1988 Jaime@star-pub.com

TROTT continued from front will only bloom at certain times of the year.” Trott highlighted some of the farm’s signature flowers. The farm is most known for growing lisianthus in colors like champagne and white; the flower makes up 20 percent of the farm’s revenue. “Lisianthus is a roselike flower with no thorns,” Trott said. “It is very popular with brickand-mortar florists but also the wedding designers, people working out of their homes or studios. We sell tremendous quantities of it.” Stepping into another high tunnel was another signature crop. “What you see in here are about 3,000 roselilies,” Trott said. “They are a type of oriental lily but with multiple petals. They do not have a pistil or stamen so they don’t have pollen, which is an issue with lilies because pollen can stain. We have the biggest variety and number of

roselilies of any grower in the upper Midwest.” Roselilies are white or shades of pink, and are grown as annuals in crates of 20. The lilies are purchased as bulbs in crates of 300 and instead of recycling the crates, Trott uses them for growing the plants. Other flowers that are grown in very large quantities in various colors are snapdragons, sunflowers and zinnias. Trott also pointed out campanula, ammi of all colors, bupleurum, cottage yarrow, bearded iris, Peruvian daffodils, English Sweet Peas, Bells of Ireland and celosia. Woody perennials grown for foliage include thornless raspberry, Ivory Halo Dogwood, aronia, curly willow, mock orange, button bush (also grown for its blooms), various ninebarks, diervilla, golden smokebush, exochorda, cephalanthus and euonymous, among

others. “The conventional wisdom when growing for florists is you need a lot of a few things and a little of a lot of things,” Trott said. “It’s very true. If you look at the flowers we grow and the percentage of sales there’s really a small number that we sell a lot of and a zillion other things.” Planting is done every day, with many successions of crops for each kind of flower. Beds are all weeded at least once before the plants bloom, and as time allows. Being organic, this can be a challenge. “We can’t eradicate weeds,” Trott said. “We’re not a garden – we’re a farm, so we try to manage them. One of the reasons we’re not open to the public is when people come in here they expect to see more of a garden and they would be dismayed at the extent of the weeds, but the fact is you can have a certain amount of weeds without affecting the productivity of the plant. Soil biology is fostered with an abundance of organic matter; compost gets used inside all

Lisianthus, in colors like pink, champagne and white, is one of Prairie Garden Farm’s signature flowers and makes up 20 percent of the farm’s revenue.

the structures. Slow release fertilizer is used on most of the beds. Pests are managed with beneficial insects. For watering, everything inside the structures is watered with drip tape, while outside plants are watered using sprin-

klers. For new outside plantings, hand watering is done every day. “The number one rule around here is to keep stuff alive, so watering

TROTT continued on page 3

PRODUCTION STAFF Pat Turner Amanda Thooft Nancy Powell Brian Dingmann Maddy Peterson

Janelle Westerman Deadlines: Country Acres will be published the first Fridays of April, May, June, September, October and November, and the third Friday of every month. Deadline for news and advertising is the Thursday before publication.

Button Bush is used by florists and wedding designers for both its Doug Trott looks over a crop of 3,000 roselilies, a type of oriental lily. Prairie Garden Farm grows the blooms and its foliage. biggest variety and number of roselilies of any grower in the upper Midwest.

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Friday, July 19, 2019 - Country Acres • Page 3 TROTT continued from page 2 takes precedence over everything,” Trott said. There is a camaraderie between Trott and his employees. On July 1, Rebecca Longtin, who has been with the company for five years, was busy weeding. Beside her were Adam Juvrud and Parker Bartels. Taking a moment to examine some sunflower plants, Trott showed Longtin a flower stalk that was ready to open. “And, so it begins,” Longtin said, smiling. By the end of summer, the crew will have harvest-

ed more than 14,000 sunflowers, placing them in buckets and then in a large cooler designed to hold the same number of buckets as the delivery van. Three times a week, the cooler is filled to the brim. Then, it is delivery day again, to the brickand-mortar florists, and the wedding designers. Therein lies the key to running a profitable flower farm, according to Trott. “When I teach classes or give talks about flower farming that’s one of the things I get into is know-

ing your customers and growing the things that the customers like,” he said. “Wedding designers are much more caught up in the trendiness [of certain flowers]. You bring them a bucket of something and they swoon and post it on Instagram, but brick-andmortar florists buy tons more and they need flowers all the time. Some of the new flower farmers struggle because they are going after the wedding designer market and it would be hard only to sell to those guys. You really have to

have regular florists.” Not that he ignores the wishes of the wedding designers. “Our wedding designers are high-end designers in the cities and people spend crazy amounts of money on their flowers for their weddings,” he said. “Every Friday I send out an email of what the availability is, what’s coming up in the next week, what’s coming along after that, prices, photos and everything. They will usually email their order to me.” And, so it continues until the season ends. Sometime around Thanksgiving, everyone will take a couple weeks off before they begin again for the next season. By the first Adam Juvrud weeds small dogwood plants July 1 at Prairie Garden Farm north of Starbuck. week of December, seeded trays start to fill the shelves in the germination room. As Trott walked through a high tunnel, he paused at a particular variety of English Sweet Peas, expressing a sentiment that reflects his appreciation for the plants grown on his farm. “I love this apricot, a new one this year,” he said. “It’s glorious.”

(right) Dozens of trays are filled with snapdragons, amaranthus and sunflower seedlings in a temperature-regulated germination room where some 200 trays are filled with plugs in Three successions of celosia grow in this building, which will provide for a longer blooming time for quantities of 288, 128, 72 or 50 cutting throughout the summer. cells per tray.

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Page 4 • Country Acres - Friday, July 19, 2019

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by Diane Leukam one with the earth – a hippy kind of look on it, but teach them how to self-sustain and how to give back to the earth they came from,” Lucas said. “I think that’s our overall goal, and then to nourish the bodies that we feed.” For Lucas, it started with seeing the lack of food knowledge in the relatively wealthy, suburban school where she grew up. “When I was a senior I did a project on the homeless in Minneapolis; just 20 miles down the road there are thousands of people that go without food every day and here we are and we get Papa John’s for free,” she said. “That’s what hit home for me, so my first passion was to start school gardens and an edible school yard. That’s what piqued my interest and passion for school-aged kids.” For Mackbee, education has been his life. His

mother, Mary Mackbee, just retired as the principal of St. Paul Central after 26 years in the same building and 51 years in education. “I started getting involved with kids at an early age,” Mackbee said. “In middle school I was on a leadership council that talked to elementary kids, and the same in high school and college. I was a soccer and basketball coach for a long time. Kids have been a very integral part of my life since I can remember.” Lucas also sees working with kids as a way to give knowledge of how to deal with things like anxiety and other issues in a holistic way. “Food is amazing and it’s so healing especially if you manipulate it in such a way to make it medicinal,” she said. “It’s so important to know about because health care is so expensive.” Amen to that! Also in our lineup we have another kind of healing. Joyce Salzer of Cold Spring uses a variety of animals for therapy. As a member of the Central Minnesota Therapy Animal Association, she works with others who share her philosophy: “It takes two legs to move the body, and four to move the soul.”

We are in the midst of the growing season, but for Doug Trott of Starbuck, harvest has been in full swing for some time on his flower farm, which is one of the largest in Minnesota. Trott shares some of the tricks of the trade that might just help out a backyard gardener as well. Our grass keeps growing too, and what would we do without lawn mowers? They have been around awhile, and Earl Anderson of Rose City tells us about the early ones, which will be featured as the theme for the upcoming Rose City Threshing Show. Hopefully you can take in this fun event that is in its fourth decade. A fishy story out of Sauk Centre has Noah Fletcher, Brady Welberg and Devin Thielen shooting carp. Lots and lots of carp. Bowfishing has become a pastime for the trio, who say it is “insanely fun!” You might agree – or you might not! Either way, I hope you enjoy this issue of Country Acres, and be sure to thank our advertisers for delivering this publication free to your mailbox! See you again on Aug. 16.

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ormally when I do an interview, I can tell when the heart of the matter has been reached by the glow in the eyes of the person(s) I am interviewing. Provided it is a heartwarming, feel-good story, of course. So what happens when the eyes glow for most of the interview, and then glow even more about something which you don’t even have room to write? You put it in a column, of course. That happened on July 5 when I visited with Mateo Mackbee and Erin Lucas. You see, their farmto-table model of restaurant is something they are passionate about. They love cooking, and using farm-fresh, locally sourced ingredients. Farm-to-table restaurants are becoming a big deal and they are beginning to make a difference in helping small niche farmers to survive. However, the rest of the story behind this duo of chefs is their overall purpose of using the power of food in reaching and teaching kids. “This is our life: we eat, sleep and breathe food and kids,” Mackbee said. Partnered with their restaurant is their non-profit called Model Citizen, Inc. With land near Paynesville and a greenhouse to grow food, their ultimate goal is to reach and mentor kids from the inner city, Willmar and the surrounding school districts. With help from their youth farm director, they will invite kids out to their land to get their hands in the dirt and teach them how to grow and harvest food. Eventually, they will come to the restaurant where Mackbee and Lucas can teach them how to cook. By this fall, they are hoping to bring kids out to the farm, after having done so in a successful pilot project in Colfax Township last fall. “Teach them how to be

Friday, July 19, 2019 - Country Acres • Page 5

A tractor to do it all Annual threshing show to feature antique lawn tractors By DANNA SABOLIK Staff Writer

ROSE CITY – The Rose City Threshing show brings upwards of 2,000 attendees every year. The festival, which will be hosted July 27-28 on the former Harvey Danielson farm near Rose City, is known for tractor pulls, threshing contests and featuring historical artifacts annually. Each year, a different theme influences the types of artifacts procured, and this year, the theme is lawn and garden tractors. Cory Allison is planning to display his 1954 Simplicity lawn and garden tractor, passed on to him from his grandfather, Oliver Anderson. “[Oliver] must have got it in the 80s,” said Earl Anderson, Allison’s uncle. “He loved to go to rummage sales after he retired, and that’s where he found this one.”

As Oliver searched for parts to restore his discovered tractor, he began to add more and more tractors to his collection. Oliver Anderson started Ollie’s Service, an auto parts store and later implement dealer in Alexandria, in 1955. He grew the business and passed it on to is son, Earl in 1983 when he was 62. Oliver lived to be 93, and filled his days with his hobby of collecting old lawn and garden tractors. As his collection grew, so did his need for parts, and he began to research where they were coming from. “This particular tractor is a Simplicity,” Earl Anderson said. “The company is still in existence today, but owned by Briggs and Stratton.” Briggs and Stratton, a small engine company, began in 1922 and started by making generators. They provided generators to the Army throughout World War I and World War II.

ALL PHOTOS BY DANNA SABOLIK

Cory Allison’s 1954 lawn and garden tractor will be displayed at the Rose City Threshing Show, July 27-28, to accompany the festival’s theme.

But someone in Port Washington, Wis., created the Simplicity company. “I don’t know who he was, but he came up with the idea of a tractor that could do more than one thing, and be a more universal tool for families,” Anderson said. “People would use a tractor like this for gardening and lawn mowing and really anything. There’s a dump on the back for hauling, and a

TRACTOR continued on page 6

Above are advertisements for Simplicity’s lawn and garden tractor from 1954.

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Page 6 â&#x20AC;˘ Country Acres - Friday, July 19, 2019 TRACTOR continued from page 5 bunch of attachments.â&#x20AC;? Attachments like a sickle, rototiller and mower accompany Allisonâ&#x20AC;&#x2122;s tractor. The tractor is a unique tool, but it was priced so families could afford it. â&#x20AC;&#x153;It was made for the average person with an average lawn and garden,â&#x20AC;? Anderson said. â&#x20AC;&#x153;[The tractor] could do it all. You would just have to pull a pin and you could change the attachments. This one sold for $199.50 in 1954, brand new. Imagine buying a machine that could do all your yard work like that today.â&#x20AC;? Remembering times gone by happens in Rose City often, and annually there is a threshing show to remind citizens and neighbors of the areaâ&#x20AC;&#x2122;s history. Beginning as a mid-summer gathering with Danielsonâ&#x20AC;&#x2122;s neighbors, the threshing show blossomed into a celebration of heritage and was organized by the Spruce Hill Foundation, a committee within Rose City Township. Soon, themes were chosen, vendors became regulars and community members began to look forward to the annual fes-

tival. The Danielson farm sports barns and houses from all eras, as well as numerous outbuildings and an industrial kitchen for serving during the show. Debbie Powers has been helping organize the event for the past 35 years, and has seen it change throughout her tenure. â&#x20AC;&#x153;We work all summer for two days, but itâ&#x20AC;&#x2122;s a big two days,â&#x20AC;? Powers said. â&#x20AC;&#x153;We have tractor pulls, the threshing contest, food and this year, the lawn mowers on display.â&#x20AC;? She and Anderson hope attendees will bring lawn and garden tractors to the event, regardless of condition. â&#x20AC;&#x153;It would be so neat to see all sorts of tractors,â&#x20AC;? Anderson said. â&#x20AC;&#x153;Everyoneâ&#x20AC;&#x2122;s invited to bring them if they have them. I think it will be cool to look at the different models.â&#x20AC;? The Rose City Threshing show is notoriously well-attended, and lawn and garden tractor owners can connect throughout the event.

(above) Earl Anderson (left) and Cory Allison work together to start the 1954 Simplicity lawn and garden tractor. This tractor will be featured at the Rose City Threshing Show July 27-28, along with other similar tractors. (right) Cory Allison drives his 1954 Simplicity lawn and garden tractor on Harvey Danielsonâ&#x20AC;&#x2122;s farm near Rose City.

TRACTOR continued on page 7

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Page 8 • Country Acres - Friday, July 19, 2019

Ver cal farming

n an old warehouse in Newark, New Jersey there are thousands of trays stacked several stories high that are growing plants without sunlight or soil, producing up to 2 million pounds of food a year. The farm is owned by AeroFarms, a vertical farming company using an aeroponic growing system to grow carrots, cucumbers, potatoes and high-end baby greens in what is about to become the largest indoor vertical farm in the world. The aeroponics process allows plants

to grow with no soil, no sun, no fertilizer or pesticides while using a minimal amount of water. Soil is replaced by spraying the roots with a nutrient-rich mist and the light is provided by an array of LEDs to mimic sunlight. The process uses 95 percent less water, 40 percent less fertilizer and no pesticides compared to a traditional farm. Every input and output is precisely recorded from sensors that monitor temperature, light, CO2, humidity, airflow and nutrients. The data is fed into ar-

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fast as normal, reducing growing cycles from 30-45 days in the field to 12-16 days indoors. From a crop-yield perspective, AeroFarms claims their method is 130 times more productive per square foot annually than a field farm. And because they’re indoors, they can grow 365 days a year. AeroFarms currently has nine farms in several states and on four continents – including locations in Saudi Arabia and China – with plans to have 25 farms within five years. But as great as it

sounds, this method of farming isn’t without some serious drawbacks. Aeroponics requires a huge amount of energy to light, heat and repair of the facilities, creating a very large carbon footprint. Developers say the big challenge is to develop more energy-efficient solutions for heating and lighting, as well as ensuring that the electricity comes from renewable sources. Plus, it takes plant scientists, microbiologists, mechanical engineers, electrical engineers and a research and

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Name one current issue you believe will impact agriculture in the future. Why? I think something that could affect agriculture in the upcoming years is bio-based fuels. Some benefits from biofuels, is that when they are blended with conventional fuels, they can reduce some air pollutant emissions. They can also be less of a hazard if they are spilt. This will help contribute to storing more carbon in the soil. However, since biofuels have a lower energy output than most of What does leadership mean to you? Leadthe other fuels, it will take larger quantities of the fuel ership means that an individual can take the lead and to produce the same energy as many of the traditional make a decision when needed, however they will not fuels. only lead by their own opinions. They involve everyone in their decision and make everyone feel included. How would you encourage an inactive FFA Leadership is knowing when you are wrong and not member to become more involved? A lot of the getting upset or hurt by it, but using it to make yourself members don’t know what FFA can all open up for better than you were before. someone and all of the opportunities they can get by being in it. I would explain the different levels of FFA What other hobbies and interests do you – chapter, region, state, and national – so they can have outside of FFA? I have been in dance for about see how many different opportunities they could work 13 years, along with being in danceline for three years towards. I think encouraging more members to attend and being one of the varsity captains. I have also been the various camps is very important. This way the mem- in SADD since my ninth grade. In 10th grade I was sebers can make more positive memories with FFA and lected as a rep, along with my 11th grade year. This upbecome more involved with FFA. coming year I was selected as lead rep for SADD as well. I love reading, painting and drawing in my spare time. I What is the greatest benefit you have re- also have a 3-year-old Australian Shepherd/poodle mix ceived from being involved in FFA? I think the named Ivy Lou, who I absolutely adore, and I spend a lot best thing I have gotten out of FFA is becoming more of time playing with her. confident. Starting in FFA my 9th grade year, I used to

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Tell us about some of the things you’ve done this year in FFA: This past year I was a Reporter for our chapter, and I got elected to be President for the upcoming year. Both my CDE and LDE made it to State Convention this past year – I am in Small Animal and Parli Pro. I also went to the National Convention as a delegate, and got to see the President of the United States. I have been a part of the fruit fundraising and the pastry puffins fundraising throughout the years I have been in FFA. At the end of July, I went to SLCCL, which is an FFA camp that is for Chapter leaders. Its goal is to learn more about leadership and teamwork skills to bring back to our chapter. We also came up with a lot of new ideas for activities to bring back to our chapters to hopefully implement this upcoming year.

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Friday, July 19, 2019 - Country Acres • Page 9

Page 10 • Country Acres - Friday, July 19, 2019

Farm-fresh cooking

NEW LONDON – What’s on the menu today? For chefs Mateo Mackbee and Erin Lucas, that depends on what is coming in off the farm. Or more accurately, farms. Mackbee and Lucas operate their restaurant, Model Citizen, on a farmto-table model. The couple sources as many of their ingredients as possible from small farm businesses within 100 miles of New London. Just a full year in business this month, they have a five-year goal of at least 90 percent local ingredients. Sourcing has been an ongoing process. “Our food costs are a little higher because we do this,” Mackbee said. “We could cut it in half and put the rest in our pocket, but we believe in trying to

sustain a lot of those local, small producers because they are so important to the vitality of the community.” Currently, they are purchasing meats such as beef, pork and chicken, as well as shrimp, eggs, cheese, raspberries, strawberries, plums, asparagus and greens of all kinds from local growers. Sources will fluctuate, as they try to spread out their sources to more local farmers. One farmer is currently working on a special order. “She’s growing some ducks right now for us,” Mackbee said. “They will be ready in 40 days. We’ll get them butchered and they will be on the menu.” That menu changes seasonally, weekly, and sometimes even daily, and every item on the menu is completely made from scratch. Mackbee has always

(above) A roasted kohlrabi dish includes vegetables and cheese from local farmers.

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loved to cook and has done a lot of it. His mother’s family is from New Orleans and he spent every summer there growing up. He stood by his grandfather’s side, watching him cook for the family and neighbors. A love for cooking was borne of that time. After working in the IT department at Bolger Printing for a few years, in 2008 he enrolled in culinary school at the Art Institutes in Minneapolis and got his degree. Since then he has worked at top restaurants in the metro area, and for Andrew Zimmern of the Food Network’s “Big Food Truck Tip.” “He ran his food truck for a couple years and came back and that’s when we met,” Lucas said. “We started talking and he found out that I had just come back from the culinary institute; we talked ALL PHOTOS BY DIANE LEUKAM about our goals and dreams Chefs Mateo Mackbee (left) and Erin and love of food and since Lucas are pictured with a listing of local then we’ve been kind of in- farm suppliers at their farm-to-table separable.” restaurant in New London. Within five years, the couple hopes to have 90 percent of their supplies sourced from FARM-FRESH growers within 100 miles. continued on page 11

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Friday, July 19, 2019 - Country Acres • Page 11 FARM-FRESH continued from page 10

The two were working together at a restaurant, but during that time, Lucas was also working in a bakery, honing her skills in breads and pastries. “My background is culinary but I’ve always had a sweet tooth, so I try to expand my knowledge on the pastry world,” she said. Lucas attended the Culinary Institute of America in Hyde Park, N.Y. At the institute, she learned the basics of sauces and vegetables and, among other things, the brigade system in French cooking. “The hierarchy of a true French kitchen is chef, sous chef, chef de cuisine and everything below it,” she said. “It’s very formal, almost military style.” Another thing she learned is that this was too formal for her tastes. At the restaurant, she and Mackbee have adopted a much less formal system. “We do counter service food but we call it elevated comfort food,” she said. Located within The Goat Ridge Brewing Co. on the banks of the Middle Fork Crow River, they answer any questions customers might have about the food as they order. Guests are responsible to bus their own family-style tables. “The space allows people to feel relaxed,” Mack-

bee said. “You can come as you are; you don’t have to get a reservation. The food does take a little bit longer because we prepare it all from scratch. Every single potato chip, roasted potato, pork chop, rice, chicken parmesan…it’s all done by our hands or someone that works for us.” In the kitchen, Mackbee and Lucas are in charge, but high school students work under them with everyone sharing responsibilities of running food, doing dishes, sweeping and mopping. “It’s kind of a team effort, more than one person telling everybody else what to do,” Lucas said. “We’re the first ones in and the last ones out, but we want it to be an environment where high schoolers can come and learn how to talk to people and get those people-to-people skills, but then get that work ethic skill, so it’s a community-based restaurant.” Farm-fresh food There is something special about food that has not traveled far to get to the table. “I think most people’s response is one of surprise,” Mackbee said. “People are surprised at the amount of flavor they

FARM-FRESH continued on page 12

Chef Erin Lucas prepares a kale dish, while a shrimp sauce simmers on the stove. The menu changes often, according to the foods arriving from local farms.

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Page 12 • Country Acres - Friday, July 19, 2019 FARM-FRESH continued from page 11 are getting, how things are prepared and the combinations we put together, the freshness, and people have commented about not feeling heavy when they leave, that evening or the next day.” A variety of ethnic foods might show up on the menu, from Asian, to Italian, French, Creole and anything else that might

work well with the foods on hand. They both love all kinds of food but each has a favorite. “I’m a big meat and potatoes guy, so occasionally we’ll dry and age some steaks,” Mackbee said. “We had a dry aged grassfed sirloin, and I haven’t tasted anything like that in a long time. [Right now] we’re waiting on another

cow to come back. And, we get some lamb locally from Brooten. We make a lamb ragu during the spring – that’s one of my favorites.” Lucas loves the produce. “The taste of lettuce from the farms, you can’t beat how fresh and crisp and delicious it is,” she said. “I’ll eat a bowl of lettuce. There will be baby

Locally grown tomatoes are roasted and will be used as an ingredient for homemade dishes.

kale, fennel, red leaf, green leaf, baby herb mixes and it’s phenomenal. Some days I’ll do a little salt and pepper and olive oil.” Recently, rather than throw away the green heads from strawberries, they made a vinaigrette out of the green part to top her salad. “It didn’t even cross my mind to think of doing it, but the whole thing is edible and it’s really good,” she said. “Put some strawberries on there and eat some eggs with it and call it breakfast.” Experience has helped them to fully utilize their local ingredients. “We’ve spent a lot of time in a lot of kitchens that have trained us to be able to do those things,” Mackbee said. “We definitely believe in our own abilities and skills; there are some things that we can fall back on where it’s a flavor profile that we remember – we may not remember the exact recipe, but we know how it’s supposed to taste in the end, so we can get to that point.” Lucas described a favorite dish of their customers.

FARM-FRESH continued on page 13

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“In the summer we get a compilation of vegetables from the farms and we’ll bread them very light lightly and fry them,” she said. “We do a soy ginger dipping sauce with it and our fryer is just rocked by the end of the night because of how many we put out.” Dessert, for them, means pie. Lucas will bake between 30 and 50 pies a week, something customers have come to expect. “People love them,” she said. “I try to get as creative as I can with them; pies are the demand here. And it’s fun because I love pie.” Her favorite pie? A dark chocolate citrus custard, heavy on the orange. Or, a rhubarb crumble, or honey lavender or honey lemon, or plum… People have been taking notice. Recently, they were nominated for best steakhouse and best dessert for an area publication. “You may see us in some upcoming local, state and national publications very soon,” Lucas said.

“It’s amazing! We’re just here cooking our hearts out and it’s cool to be appreciated.” Mackbee has been successful in competitions, and is the reigning 2019 Minced champion for Sprout, out of Little Falls. He was invited to compete in the Cochon555, a national culinary event held in Minneapolis with a focus on heritage breed pork. They will also be featured at the state fair for Minnesota Cooks, on Sunday, Aug. 25. Partnering with Prairie Drifter Farm, they will have a dish featured, and do a presentation. “We will go over the recipe and show everybody how to do it, and then have enough for the audience to taste,” Mackbee said. The restaurant will be closed for the day. Before that, though, on July 26, Mackbee will be taking in another Sprout day, where he will be creating a course-style meal featuring local producers. The joy of farm fresh food is something they are

Ashlyn Leindecker serves up a dish of tempura vegetables and ginger dipping sauce, July 12 in New London.

Friday, July 19, 2019 - Country Acres • Page 13 FARM-FRESH continued from page 12

thappy to share with others. “We just try to celet brate the ingredients that we get, but keep to who we are and what we like eat, because we really like to eat,” Lucas said. And, they like to eat comfort food.

“It’s how people ate at home,” Mackbee said. “[They had] family-style tables, ingredients sourced from their own personal gardens or their neighbors’; they would trade this for that or get together on a half a cow or a pig. It’s the

freshness and the understanding of community and locally sourced stuff. We like to make food that we know we could sit down with a bunch of friends and enjoy ourselves.”

t Erin Lucas and Mateo Mackbee work while customers make their food selections July 12 in New London. Lucas and Mackbee operate their restaurant on a farm-to-table model, purchasing the majority of their ingredients from small farm operations within 100 miles of New London.

A sandwich and potato chips are ready to be brought out to a customer July 12 at Model Citizen in New London. All of the food is prepared from scratch with fresh ingredients.

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Page 14 • Country Acres - Friday, July 19, 2019

Bows on a boat Local anglers find fun, help area lakes in bowfishing expeditions By BRYAN ZOLLMAN Staff Writer

SAUK CENTRE – As a fourth-generation bait dealer, Noah Fletcher is no stranger to fishing but a few years back, a new sort of fishing struck his fancy. Instead of using the traditional hook, line and sinker, he opted for a bow and arrow. Bowfishing has become an increasingly popular activity for young fishermen. For Fletcher and his good friends, Devin Thielen and Brady Welberg, they’d just as soon spend a night on the water rather than anywhere else. “It’s insanely fun,” said Fletcher, 20, who works days helping his dad, Shawn, trap minnows and leeches for Fletcher’s Bait Shop in Sauk Centre. Bowfishing and angling are similar only in that the goal is to land as many fish as possible. It’s just an entirely different

technique. Bowfishermen almost always fish at night and use deck or john boats with large halogen or LED lamps to light up the water as they slowly cruise around the lake searching for schools of fish. For Fletcher and crew, those schools are carp, which are in abundance in many area lakes, including Sauk Lake. Carp are generally considered invasive to a lake’s habitat because they are bottom feeders and consume a large amount of lake vegetation. This in return can hurt a fishery because there is less habitat for fish to survive. Carp also stir up the bottom of lake to make the water murkier and less clear. Ridding Sauk Lake of carp is what got Fletcher started with bowfishing. He was soon hooked, and has since bowfished most lakes in Central Minnesota. “It helps clean out the lake,” he said. “We have fished just about every lake

from Fergus Fall to Melrose and from Willmar to Long Prairie. That’s a lot of water, but it’s fun.” The process isn’t as easy as it sounds, although the trio did land 98 carp in one night during a tournament. “We filled up five barrels with fish,” noted Thielen, who lives on Sauk Lake with his parents. “But the winning team shot 360.” Boats drift slowly over the water and shine the light to identify fish swimming in shallow areas, typically nothing deeper than six or seven feet “unless the fish are suspended; then you can go deeper,” Fletcher said. Fletcher uses an Oneida Osprey bow that retails for around $1,300. But bows can be had in the $200 range as well. Arrows cost between $20$25 apiece and the line used is about as thick as a ALL PHOTOS SUBMITTED

BOWFISHING continued on page 15

Noah Fletcher holds up the 40-pound carp he and Brady Welberg simultaneously shot while bowfishing on Sauk Lake. It is their biggest fish to date. The state record is 61 pounds.

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Friday, July 19, 2019 - Country Acres • Page 15 BOWFISHING continued from page 14 shoelace. Once the fish is identified and within range, bow fishermen take aim and fire. “Shoot low,” Fletcher says. “And if you think you shot low enough, shoot lower.” He said he has taken a lot of rookie bowfishermen out and it usually takes 2030 shots for them to get the hang of it.” Fletcher said bowfishing is allowed as soon as

the ice is out on area lakes. The group pre-fishes a lot of lakes in preparation for tournaments. That means spending a lot of nights on the water. “When you have to work early the next morning it can be rough,” Thielen admitted. Fletcher said fishing slows down at night come June when the carp move deeper and fresh bug hatches drive bowfisher-

men away. The size of fish they land varies, but carp can grow very big. The state’s record carp was caught in 2018 in a gravel pit near Redwood Falls and weighed 61 pounds. The biggest fish Fletcher has nabbed was 40 pounds. Coincidentally, Welberg shot the same fish at the

BOWFISHING continued on page 17

(above) A group of area bowfishermen shot 405 carp on the bowfishing opener earlier this spring. The fish filled up a pickup truck bed. Pictured in the group are (front, from left): Devin Thielen, Evan Gregory, Brady Welberg, Noah Fletcher, Austin Shoutz, Remington Retka and Jake Haskamp; top right: Hunter Zupko and Lane Rutten.

(left) Brady Welberg of Sauk Centre and Braden Backowski of Little Falls show off the large carp they were able to land on Lake Minnewaska earlier this summer.

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Page 16 • Country Acres - Friday, July 19, 2019

Harvest and store produce from your vegetable garden By Robin Trott, University of Minnesota Extension Educator

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When pods and seeds reach full size, before yellowing. Seeds and pods should be fresh, juicy.

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Eat tops when 4-6” long, or harvest roots when 1-3” in diameter

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While flower buds are still tight and green. Cut 6-7” below flower head.

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When sprouts/heads are firm and about 1” in diameter.

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When roots are 1” in diameter

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When heads are still white and firm, about 6-7” in diameter. To prevent yellowing, tie leaves around head when

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Kernels are plump and milky, silks In a bag in the fridge are brown. Harvest when cool.

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Harvest when 4-6” in diameter look for shiny skin

In a bag, cool spot in the kitchen. Limited fridge time

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Cut outer leaves when 6-8” long

In a bag in the fridge

Lettuce (head)

Pick when heads are moderately firm, about 6” in diameter

In a bag in the fridge

Lettuce (leaf)

Pick when leaves are tender. Start with the outside so that plant keeps growing.

In a bag in the fridge

Muskmelon

When fruit slips off vine easily, netting even and fruit is firm

In a bag in the fridge

Onions

When necks are tight and outer leaves are dry

In a cool, dry place

Peas

When pods are still tender

In a bag in the fridge

Peppers

When peppers reach desired size or color

In a bag, cool spot in the kitchen. Limited fridge time.

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When the vine dies back.

In a bag in the fridge, keep away from light.

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Pull up when about 1” in diameter In a bag in the fridge

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Leaves are ready when 4-6” long and tender

Summer Squash

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Harvest when rind is firm, glossy. Bottom cream to orange color. Pick before first frost.

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When fully colored

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Watermelon

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same time. “It came out of the weeds and neither of us said a word and shot at the same time and both of us hit it,” he said. Thielen’s biggest fish was a 35-pounder. Bowfishing, of course, is just like angling in that some nights are good and some not so good. During the Minnesota Bowfishing Opener this year, the group went out and landed 405 carp. “It was enough to fill up the back of the pickup truck,” Thielen said. The group delivers the fish to area organic farmers who use it for fertilizer. The Department of Natural Resources encourages bowfishermen to harvest carp. But, because a female lays so many eggs during spawning, it is difficult to control or deplete a lake’s population. “We shoot a lot of carp on Sauk Lake,” said Fletcher. “But there are so many. You will never shoot the carp out of this lake.” What started as a way to help clean out the lake has turned into a competitive sport for this group of young fishermen. They are looking at selling their boat Devin Thielen holds up a trophy carp he landed while bowfishing on an area lake. in the near future and upgrading to a more sophisticated version. Fletcher’s THE TAIL OF THE TAPE ON COMMON CARP younger brother, Hunter, Species and Origin: The common carp is a large omnivorous fish. They have who recently graduated large scales, a long dorsal fin base, and two pairs of long barbels (whiskers) in from Sauk Centre High their upper jaw. Native to Europe and Asia, they were intentionally introduced into School, has become part of Midwest waters as a game fish in the 1880s. the crew. Impacts: Once they get the new • Common carp are one of the most damaging aquatic invasive species due boat they will enter more to their wide distribution and severe impacts in shallow lakes and wetlands tournaments and Fletch• Their feeding disrupts shallowly rooted plants, muddying the water er said they will guide • They release phosphorus that increases algae abundance bowfishing trips on some • Carp-induced declines in water quality cause declines of aquatic plants nights. needed by waterfowl and fish On other nights they Status: They are established in 48 states. They are distributed in hundreds can likely be found cruis- of waters in the southern two-thirds, and a few waters in the northern third of ing the shallows of area Minnesota. lakes, lights blazing, bows Means of spread: The incidental inclusion and later release of live bait cocked and ready. spreads common carp. Where to look: They live in lakes, rivers and wetlands and are often seen in spring when they spawn in shallow waters. Regulatory Classification: It is a regulated invasive species, (DNR), which means introduction into the wild is prohibited. Fish caught while angling may be returned to the same water body. Source: Minnesota Department of Natural Resources)

Page 18 • Country Acres - Friday, July 19, 2019

Moving the soul Salzer uses animals to connect with people By DANNA SABOLIK Staff Writer

COLD SPRING – Imagine a family farm in central Minnesota with certified therapy animals and psychologists. That is Joyce Salzer’s vision for her farm near Cold Spring. Salzer has been raising animals for 20 years on her farm, Inspiration Farm: Be inspired by the beauty of the power of the spirit that heals the mind, body and soul. Her farm is home to nine certified therapy animals for the past nine years, with donkeys testing out in August. “Twenty years ago my son was in a fatal accident,” Salzer said. “I came home and went out to my horses and as I cried, they licked away my tears. That’s when I realized there’s something with animals and soothing the human soul.”

Salzer took that thought and followed it through, training her Great Dane, Nahlah, to be a therapy animal. “Nahlah, whose full name is The Dahlea Nahlah, is very special,” Salzer said. “She was my first therapy animal, and she’s very gifted.” Nahlah is able to detect cancer. In fact, she discovered cancer in Salzer’s husband, twice. “Doctors thought we were crazy and we were getting mixed diagnoses from them, but it was there,” Salzer said. The dog would place her mouth around his neck, where the cancer was, and cough. She would also growl at him. “She got her point across,” Salzer said. “I knew something was up and we needed to go back to the doctor.” Nahlah also does lockins with patients to help

with calming down and pain reduction, as she is trained in pain management. The “ah” in her animals’ names pay homage to “the ‘ah-ha’ moment they give,” she said. Salzer brings her various therapy animals to area schools, nursing homes and occasionally hospitals to work with patients. “I like working with the kids the best,” she said. “I do reading programs at school and work with a teacher in the special education department.” Salzer will bring a miniature horse into the school and led children pet and hug and brush them. Children also like working with Nahlah, because she is so large. “It gives them confidence to control a huge dog,” Salzer said. “With

SALZER continued on page 19

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They think about learning in a whole different way. And, for a child who struggles, this makes it fun. Itâ&#x20AC;&#x2122;s a different way of thinking about something.â&#x20AC;? Salzer also enjoys dressing up Diahmond in a reindeer outfit for Christmas; she will dress as Santa Claus and her grandsons, Jacob and Roddy Salzer, 5, dress as elves. Salzer said the best part is, it works. â&#x20AC;&#x153;I worked with a young boy who couldnâ&#x20AC;&#x2122;t retain anything he read,â&#x20AC;? she said. â&#x20AC;&#x153;I brought Nahlah in, and we had him lie against her and he could remember everything.â&#x20AC;? Each animal offers a unique aspect of Salzerâ&#x20AC;&#x2122;s therapy program, which PHOTO BY DANNA SABOLIK is good, she said, because Jacob (left) and Roddy Salzer play with certified therapy rabbits July 8 at Inspiration Farm near Cold Spring. The boys often help their grandma, Joyce Salzer, by playing with her animals to keep them SALZER fine-tuned for their work. continued on page 20

kids that are very nervous we will teach them about her and let them give a presentation to the class on her. It makes them feel very special to be in the front of the room with the big dog and know something their classmates donâ&#x20AC;&#x2122;t.â&#x20AC;? It inspires more than just a confidence boost, but promotes a positive outlook on life. â&#x20AC;&#x153;Thatâ&#x20AC;&#x2122;s really cool for them,â&#x20AC;? she said. â&#x20AC;&#x153;A lot of these kids have no control, and here they can be in control of an animal. They learn then how to control themselves and who they are.â&#x20AC;? The reading program focuses on teaching in a different way. â&#x20AC;&#x153;I went to the library with Diahmond, [the mini horse] and dressed her up like a unicorn,â&#x20AC;? Salzer said. â&#x20AC;&#x153;The little girls just love it.

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Page 20 • Country Acres - Friday, July 19, 2019 SALZER continued from page 19 each kid needs something different. “One child I worked with had no emotions left,” she said. “The dog was too much, the horse was way too strong but the rabbit just sat there until he was ready to touch it.” Salzer also brings animals to the nursing homes. “They bring back life,” she said. “Sometimes just asking someone how their day was isn’t enough, but to have something that will lick your face and sniff your hand, is cuddly and soft, that gets through.” She worked with a patient who suffered a stroke and had restricted movement in his hand.

“The longer he’d pet the horse, the more his hand would open,” Salzer said. “I checked in with the home a few days later and they said for two days after that visit he was more alert and he even painted.” Salzer is in awe of the work she can accomplish with her animals. “There’s situations we can’t comprehend what’s going on, but there’s definitely a connection and healing energy,” she said. “God gave us animals and they don’t need to talk to tell us what we need to know.” Salzer is part of the Central Minnesota Therapy Animal Association, and

uses that as a resource for training tools and assignment opportunities. There, she works with others who share her philosophy: “It takes two legs to move the body, and four to move the soul.” “It’s kind of a different breed of cat in that group,” she said. “All these people believe in being good to something, and sharing that good to help others. That’s what’s unique about therapy animals. Nahlah can help you, and your friend, and her sister, and so on. They can help anyone.” PHOTO COURTESY OF SAVANNA PRAIRIE Therapy animals are A guinea pig, Squeks, brings memories back to this man, along with tears in his eyes.

SALZER continued on page 22

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Recipes submitted by

MATEO MACKBEE AND ERIN LUCAS New London Kandiyohi County

Combine flour, baking powder and cold butter by hand in a bowl. Mix until coarse, pea-like crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until JUST combined, try not to overmix. Use your hands if necessary. Roll out to 1 1/4 inch thick, use the circle biscuit cutter. Eggwash. Bake at 350 degrees for 10 minutes, rotate and bake 8 more min. Stone Fruit Filling: • 3 pounds peaches • 1 cup sugar • 3 1/2 cups water (may need more, may not)

• • • •

3 Tbsp. sour cherry liquor 1 1/2 pounds dried apricots, sliced 3/4 tsp. nutmeg 2 cinnamon sticks

Combine all ingredients in pot, simmer for 30-45 min, until syrup consistency. May need to add more water (water should just come up to the top of the fruit to start with).

1000 Island Dressing • 6 cups mayo • 2 cups chili sauce • 1 cup ketchup

• 1 cup buttermilk • 1/2 cup honey • 2 vanilla beans, seeds removed

• 1/3 cup sweet relish • salt and pepper to taste

Cider Caramelized Onions

Mix all ingredients in bowl. Adjust if necessary.

• 6 onions julienned • 1/2 pound butter

• 2 cups apple cider • salt

Sweat onions in garlic and salt, low temp, get to nice brown color, deglaze with cider and reduce till almost dry. Cool on sheet tray.

Meatloaf • • • • • • •

1/2 cup unsalted butter • 2 cups half-and-half 5 cups onion, finely diced • 8 eggs 2 cups celery, finely diced • 5 pounds ground beef 2 tsp. dried thyme • 5 pounds ground pork 4 tsp. finely chopped garlic • 16 slices bacon, finely chopped 2 cups grated carrot • 4 tsp. salt 4 cups panko • 2 tsp. pepper Sweat all veggies, bacon and garlic in butter. Season with salt and pepper. Let cool to room temperature. Add eggs, panko, half-and-half and thyme, and mix separately. Add all and mix by hand. Form into shallow third pans and top with Sweet Baby Rays and ketchup. Bake at 350 degrees for 1 hour and 15 minutes in water bath.

SUBMIT YOUR RECIPES TO BE INCLUDED IN FUTURE EDITIONS OF COUNTRY ACRES!

Honey Dijon Vin • • • • •

1 cup Dijon 1 cup honey 1/4 cup mustard powder 1 small shallot 1/4 cup lemon juice

• • • •

1/4 cup champagne vinegar 3 garlic cloves 4 cups canola oil salt and pepper to taste

Mix all ingredients in bowl. Adjust if necessary.

PUT A STRONG FOUNDATION UNDER YOUR MACHINES

diane@saukherald.com

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2002 Felling FT10EW MichelinAg.com

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2002 Felling FT10EW, 82”x18’, 2x5,200 lb. electric brake axles,, skid steer trailer,, 6’6” stadupp rear ramps, p , heavyy dutyy drop leg jack, spare tire, 8 D-rings in bed, 6 stake pockets, adjustable coupler. Stock #017237 Stock #017238

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CA-July19-1B-WS

FRIEDRICHS TIRE & OIL

SEE OUR INVENTORY AT WWW.HILLIG.COM • 320-732-6161

200 Main Street • Sauk Centre, MN

Hwy. 71 South • Long Prairie, MN 56347

Reg. Hours: Monday - Friday 7 a.m. - 5 p.m. • Saturday 7 a.m. - 12 Noon | After Hours: 351-8995 or 333-1906

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352-5418 or 352-3612

Page 22 • Country Acres - Friday, July 19, 2019

320-346-2234 • Fax: 320-346-2237 147 Central Ave. S., Brooten, MN 56316

MEMBER FDIC

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I E LD SE RVICES, I NC. D&H FDarrin Herickhoff CA-July19-1B-RB

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• Liquid Manure Handling • Solid Manure Handling • Trucking • Pushing & Packing www.dhfieldservices.com

trained to work with anyone who needs them, compared to a service animal that is trained to help one person. Salzer is certified in healing touch for both people and animals, and is furthering her education to become certified in testing animals to be therapy certified. The love of animals came to her from her father, Art Fischer, who taught her “the love of an animal is unconditional,” she said. Salzer hopes to one day incorporate psychological counselors on her farm. “I don’t think there’s anything like that around here and I think it could be really good for people,” she said. “Some people, kids especially, don’t like talking to a counselor on a couch, so change the environment to change the experience.” Her vision includes green grass, bare feet for grounding, trees, “lots of fur for healing,” acceptance and unconditional love. “We all have issues, whether we make a mistake in our choices or healthwise and need to heal,” she said. “The animals are no questions asked – they just love and work their energy and heal.”

DRIVE INTO SAVINGS!

PHOTO SUBMITTED

Joyce Salzer works with her certified miniature therapy horse, Diahmond, at a local library.

PHOTO SUBMITTED

A young girl (photo cropped for privacy) reads with Nahlah, a Great Dane certified therapy dog, belonging to Joyce Salzer of Inspiration Farm near Cold Spring. Therapy animals have benefited children and adults with better health of mind, body and soul.

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on a single order of at least $10,000 of qualifying invoiced product June 1, 2019 - Sept. 30, 2019.

•Parts & Accessories •Rental

770 Hwy 23, Cold Spring, MN 56320

AUTHORIZED DEALER

320-685-3656 | 800-856-1877 | www.GresserGolfCart.com

market price on other 24 months so total of 36 month loan

20/20 Trade in Program $500 credit on used Gen 1 and Gen 2 20/20’s with the purchase of a new Gen 3 20|20 and Display Base Module (DBM). ( )

This offer will run from June 1, 2019 through March 31, 2020.

• $200 per row for all three products

Johnson Seed & Ag will also be trading in used planter parts for orders above $10,000 or more that are no longer needed with new System

• $150 per row for any two products

•New & Used •Gas & Electric •Sales & Service

Financing available

3.99% 60-month financing 0% for 12 months and

Rebates available include: (vDrive, DeltaForce, and Speedtube) CA_July19_1B_WS

CA_July19_1B_JO

SALZER continued from page 20

(vDrive, DeltaForce, and/or SpeedTube)

• $50 per row for one product (DeltaForce, vDrive, or SpeedTube)

BELGRADE Nick Hanson 320-979-6820

LAKE LILLIAN Peter Johnson 320-212-8551

616 Parkway Drive Belgrade, MN

4041 180th Ave SE, Lake Lillian CA_Aug16-1B-JO

Friday, July 19, 2019 - Country Acres • Page 23

(320) 243-7403

WHAT'S THIS

113 West James Street, Paynesville, MN

www.cmnia.com CA July19-1B-WS

These are vintage wallpaper rollers. Printing wallpaper was a complex process involving art design, mathematics, carving and printing. In a very precise operation, up to a dozen colors – each with its own roller and design – could be applied in one pass onto large rolls of paper. The use of wallpaper in home décor took a nosedive in the 70s and 80s, but is beginning to make a comeback.

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Cornerstone

TRAILER ELECTRIC

PHOTO BY KATELYN ASFELD

CA July19 - 1B - WS

• Complete Rewiring and Relighting • Vehicle Receptacles and Brake Controllers Installed • Light Welding And Fabrication • New Brakes, Fenders & Bearings • Fish Houses, Snowmobiles, Utility, Boat, Car Hauler, Campers - All Types! Doug Miller & Gene Miller 320-241-3684 14826 Stearns Line Road Sauk Centre, MN 56378 cornerstonefarm@wisper-wireless.com

Specializing in 12 volt trailer wiring, repair, upgrades d andd accessories i • Acts: A t 4:10-11 4 10 11

Skid-Steer Loaders

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AUTHORIZED BOBCAT DEALER

Dassel 888-679-4857 Long Prairie 320-732-3715

St. Cloud 844-262-2281 Willmar 877-484-3211

Visit Bobcat.com/Offers or stop by today for details. *Offer ends 9/30/2019. Available at participating and eligible dealers only. Offer may vary by product type, series, model and select units in dealer’s current inventory. Must take delivery from dealer stock by 09/30/2019. Offers available on new equipment in US and Canada only. Some restrictions apply. Length of contract may vary. Prior purchases not eligible. See dealer for details. Financing provided on approval of credit by authorized Bobcat finance providers to well-qualified buyers. Administrative fees may apply. Offer not available to government accounts, national accounts and municipal/utility bid customers. Non-commercial customers may not be eligible for low rate financing. Bobcat Company reserves the right to extend or discontinue any of these programs at any time without prior notice. Bobcat®, the Bobcat logo and the colors of the Bobcat machine are registered trademarks of Bobcat Company in the United States and various other countries.

One Tough Animal

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Increase your savings to the max on new Bobcat® compact track loaders and skid-steer loaders. Participating Bobcat dealers are offering even more ways to help save you money on the industry’s leading compact equipment. But don’t wait too long, these offers are only available through September 30, 2019.

Page 24 • Country Acres - Friday, July 19, 2019

Forage & Corn Silage Knowledge Event

Thursday, August 7th • Belgrade, MN Directions: Plot located Hwy. 71 south of Belgrade

12 pm 1 pm

Registration Welcome & Introductions THIS YEARS TOPICS - Forage Genetics International Staff: Insight on Alfalfa Yield and Quality Improvement with Breeding. - Forage Options on prevent plant acres - Management ideas for Higher Yield and Quality in Alfalfa ALSO, FORAGE INFORMATION ON… - Sorghums: How, Where, When & Why - Harvest Management & Storage: Feed MORE High-Quality Forages LUNCH Wrap-up & Departure for Home

ALL HAY AND FORAGE GROWERS WELCOME

www.alexpowerequipment.com

Questions - please contact: Your local co-op seller.

CA-JULY19-!B-JO

PRICES GOOD JULY 19-31, 2019

PINE PRODUCTS

BIG GAIN 50 LB.

BIG GAIN

BIG GAIN 50 LB.

20% Broiler Developer

Simply Sweet, 12%

16% Egg Mash

7601

10.57

9079

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8.07

13.07

FLEET SUPPLY

FINEPINE

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348318CVA

LTS Phase Sole Source PIG Grower Swine Feed Senior BMD 30, 18% 3014 3602 Horse Z9076 $ $ $

11.07

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CV80D Insect Spray

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18.5 OZ. COUNTRY VET

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SCHEDULE: 9:45 am 10 am

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TUFFY’S

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3 GAL. MILLER

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8 QUART MILLER

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GLENWOOD

LONG PRAIRIE

Hwy. 28 & 55 • Ph. 320-634-5209 STORE HOURS

Hwy. 71 S. • Ph. 320-732-6195 STORE HOURS

Monday-Friday 8:00am-7:00pm Saturday 8 a.m. - 6 p.m. • Sunday 10 a.m. - 4 p.m.

Monday - Friday 8 a.m. - 7 p.m. Saturday 8 a.m. - 6 p.m. • Sunday 10 a.m. - 4 p.m.

Monday - Friday 8 a.m. - 8 p.m. Saturday 8 a.m. - 6 p.m. • Sunday 10 a.m. - 4 p.m.

PAYNESVILLE

LITTLE FALLS

GLENCOE

Hwy. 55 West • Ph. 320-243-3556 STORE HOURS

Hwy. 27 • Ph. 320-632-9240 STORE HOURS

3105 10th St. • Ph. 320-864-4304 STORE HOURS

Monday - Friday 8 a.m. - 7 p.m. Saturday 8 a.m. - 6 p.m. • Sunday 10 a.m. - 4 p.m.

Monday - Saturday 8 a.m. - 8 p.m. Sunday 9 a.m. - 5 p.m.

Monday-Friday 8 a.m. - 7 p.m. Saturday 8 a.m. - 6 p.m. Sunday 10 a.m. - 4 p.m.

4.47

Hunting & Fishing Licenses Available At All Locations!

YOUR COMPLETE FARM & HOME STORE 1050 Centre Street • Ph. 320-352-5261 STORE HOURS

No Cash...No Problem. Charge It!

1050 Centre Street, Sauk Centre • 320-352-5261 WWW.FLEETSUPPLYMN.COM

CA-July19-1B-WS

Get your Propane tanks filled here! Available at all Fleet Supply Stores