Country Acres 2019 - June 7 edition by Star Publications

Country

cres A

Friday, June 7, 2019 • Volume 7, Edition 8

Focusing on Today’s Rural Environment

Her place ON THE FARM

PHOTOS BY DIANE LEUKAM

Abby Gierke takes a break from planting soybeans May 14 near Westport, where she farms with her mother, Pam Gierke.

Gierke fast tracks through college to begin career in the country By DIANE LEUKAM Staff Writer WESTPORT – May 14 was warm and sunny as Abby Gierke maneuvered her 8690 Massey Ferguson tractor in a field near Westport. Inside the cab, she watched the monitors, buttons and dials as she planted soybeans on land she runs with her mom, Pam Gierke. The day before, she planted her first field of soybeans just across the gravel road, finishing up at 1 a.m. “I always knew I would end up doing this someday, but I always thought it would be when my dad was 60 years old and I already had a life,” she said. “I just didn’t think it would be happening this early.” The 21-year-old graduated in December from South Dakota State University with an animal science major with an industry base, along with minors in ag-business and ag-marketing. Her four-year degrees were achieved in just two-and-a-half years, and the young woman is on a fast track into farming. The trajectory of her life was not necessarily altered, but was rocket-launched

on Tuesday, Aug. 29, 2017. After a long weekend of dirt-car racing with her dad, Bob Gierke, that Friday and Saturday, and a trip to the state fair on Sunday with her mom, Gierke was back at school in Brookings. She was doing chemistry homework at 10:30 a.m. when she noticed she had three missed calls from her younger brother, Ryan. Thinking it was weird, she called him back to learn the he and his twin sister, Robyn, along with a farm employee, were following an ambulance to Glenwood. Inside the ambulance was their father. At the time, Pam and another daughter, Katelyn, were in Duluth spending time together before Katelyn’s scheduled ninemonth mission trip with a departure date the following week. During the process of the family traveling toward the hospital and gathering together, the worst was confirmed. Bob Gierke, husband and father, had passed away from heart failure at age 48. “It kind of shocked everybody because we weren’t expecting it; it was the start of pumping season and everything was getting busy after the summer,” Gierke said. “I came home and stayed home for two-and-a-half weeks and then went back to school. When my dad passed I

This month in the

COUNTRY

Sitting at her desk May 22 at Gierke Farms in Westport, Abby Gierke is a management trainee for the hog operation.

kicked it in high gear and it was like, ‘ok I can do it, I can get it done.’ I felt at the time there wasn’t a purpose for me to stay home because I didn’t know how to do anything. I still came home every weekend but I really didn’t know my place yet on the farm.” Management trainee Whenever a farmer is lost, the farming must go on and for the Gierkes that held true. At Gierke Farms, Pam was always in charge of the sow operation separated into three sites. One site is home to

Wine connoisseur carries on family tradition Hutchinson

Take a break from it all Diane Leukam column

Farm girl to cheese whiz Brooten

12 Enjoy your trees! Freeport

2,500 sows in a farrow to wean facility, one is a nursery site and the other a finishing site. Several other sites are rented to raise pigs. Bob managed a trucking operation along with Pam, took care of the crops and managed a manure pumping business. Since his passing, the manure pumping business has been sold and the trucking is for the most part used for hauling

GIERKE continued on page 2

14 Country Acres According To: Arlene Marcoullier 16 Country Cooking

Page 2 • Country Acres - Friday, June 7, 2019

Country Acres

Diane Leukam, Editor diane@saukherald.com Ben Sonnek, Writer ben.s@saukherald.com Herman Lensing, Writer herman@melrosebeacon.com Laura Hintzen, Writer laura.h@saukherald.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

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

Janelle Westerman

GIERKE continued from front their own animals. Bob also maintained the buildings and equipment. He is missed. “You don’t really realized how much someone is actually doing behind the scenes,” Gierke said. After college, Gierke spent quite a bit of time in the barns, but now is mostly in the office as an assistant to her mother. On a daily and weekly basis, her duties range from ordering feed and supplies for all the barns, handling emails and calls, data entry and creating reports for Pam. She gets to the farrowing barn each Monday to deliver supplies and monitors reports from all the barns in order to troubleshoot before small problems become much larger ones. She creates reports for Pam so she has time to dedicate to other things on the farm. “I try to learn as much as I can but it’s a lot of stuff,” she said. “I watch in the mail for meetings; African Swine Fever, I’ve been to about four meetings on just that. They teach you how to make a plan if it happens to your PHOTO SUBMITTED

Abby Gierke holds a baby pig at Gierke Farms’ farrow to wean site near Westport.

farm or a farm in the area, so I have that all done for our farms. We put most of our energy towards the pigs.” Gierke goes to pork conferences to learn and bring new ideas and research back to the farm, and once a month takes part in a conference call, where pork producers from all over the country listen to a professor or veterinarian speak about issues that people might not think about. “I try to do that because I miss college and as long as I can go to these meetings and stuff I still feel like I’m learning,” she said. She also misses her dad and the learning curve has been steep, both for her and her mother. From having Bob sitting in a desk across the room to now figuring out each situation as it arises, even daily, they have learned to adapt. It has not been easy. They ask a lot of questions, try to figure things out, and sometimes hire someone who knows. “I’ve always been that way, where I feel like I’m annoying to people – calling or texting them – what do you do with this? What is this on the tractor? How do I get the tractor started? The GPS isn’t working,” she said. Gierke sometimes finds these situations re-

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warding, in a roundabout way. She talks to people who helped her dad and often, they have a story about him. “If I know an employee that worked with him I’ll ask them how they did it because that’s how my dad did it,” she said. “Then I know how my dad did it so I can keep doing it his way.” So, the two women, with desks across from one another, will keep on farming, day by day. “We’ve always been pretty close,” Gierke said. “I told my mom probably like in 5-10 years we’ll have it all figured out.” Living life One thing Bob Gierke taught his family is how to live. Looking back, they now see he never talked about growing old. With a father and grandfather who both had heart problems, maybe he never thought he would. “He would always try to live life to the fullest; go do everything,” Gierke said. “[He would say] ‘if you want to go on a trip do it; if you want to go to a race do it; if you want to farm do it.’ I try to live my life like that.” What makes her happy? “I like to go to warm places for vacation if we can,” she said, smiling. “Racing makes me happy. Farming is fun to me.” Most days, Gierke is hard at work on the farm, something she has no regrets about doing. “I kind of feel like I’m getting a head start but I need that because I don’t have my dad to teach me this stuff,” she said. “I need these two years to get caught up to the people that are going to come back to their farms and have their people who know how to do [these things] already.” As the weather warms up and the corn and soybeans emerge from the ground, Gierke can take pride in the fact that she

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PHOTO BY DIANE LEUKAM

Abby Gierke watches the monitors in the tractor while she plants soybeans May 14 near Westport.

PHOTO SUBMITTED

Abby and Pam Gierke celebrate Abby’s graduation from South Dakota State University May 4. She finished her college career in December 2018 in just two-and-a-half years with a major in animal science, along with minors in ag-business and ag-marketing.

came home to the farm and learned to plant them, the same way she is learning many other things. She often finds herself doing

things she didn’t plan to do until she was 30 years old. That’s OK with her, because she has found her place on the farm.

MY SILO IS ON FIRE! Once in a while gas production in a silo becomes so great that it is mistaken for a silo fire. People may see “smoke” coming from the silo chute, assume that the silo is on fire and contact the fire department. When the fire department arrives, they find that the silo is just “gassing”. Remember, it is rare for a silo to begin burning in the first week after filling. If a cloud is seen escaping the silo, it is most likely due to silo gas. If the fire department arrives, make sure they us a thermal-imaging camera to identify an excessive heating of the silo. A burning silo will give off a temperature of more than 190°.

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Friday, June 7, 2019 - Country Acres • Page 3

Wine connoisseur carries on family tradition Springtime means dandelion time for Ebnet By LAURA HINTZEN Staff Writer

HUTCHINSON – It is a bright, sunny day and Gene Ebnet is standing in a field of dandelions. One by one, Ebnet plucks the flowers off the stem and drops them into an ice cream pail. As a kid he might have picked them as a bouquet for his mother but now, they are destined for the bottle. For nearly 50 years, Ebnet, has been bottling wine in his spare time. Growing up in the St. Cloud area, Ebnet remembers his dad, Norb, was big into making wine, as was his grandfather. “It was something that I wanted to keep in the family after my dad passed,” Ebnet said. As a part of his childhood, Ebnet hung out with a friend whose mom would frequently make balloon wine. “It was a real simple recipe, made with Welch’s grape juice,” Ebnet re-

called. “The wine is placed in a gallon jug and then secured with a balloon on top. After a month, it turns into wine.” It wasn’t until nearly 10 years ago when Ebnet became much more serious about making his own wine and it has become one of his favorite hobbies at his home in Hutchinson. Ebnet’s wife, Jeanette, does not partake in the wine making, but she will never pass up taste testing one of his creations. Though Ebnet makes an assortment of wine flavors including black currant, Lambrusco, Concord, Liebfraumilch, blueberry, strawberry, cherry, elsberry, black currant and Mead, his favorite wine to make is dandelion wine. In the springtime, dandelions come and go within three weeks, so when they are bright yellow and standing tall, Ebnet finds a field full of them that hasn’t been sprayed and fills up his ice cream pail with just the yellow flower piece of the plant.

“One pail of dandelions will be enough to make a gallon of wine,” Ebnet said. “That will make about five bottles.” Once the flowers are picked, Ebnet heads back home to take the petals off and measures them out in a quart container. From there, he boils a gallon of water and then adds the flowers, bringing it to a boil for another 20 minutes. In order to sterilize the wine, a Campden tablet is added to kill bacteria and to inhibit the growth of most wild yeast. Once the water has cooled, it is strained through a cheesecloth and the flowers are thrown away. Sugar is then added to the mixture, along with a yeast energizer which in turn helps consume the sugar. The pot is covered with a dish towel to sit overnight as a start of the fermentation process. “It’s important to stir once a day and after five days, it should be checked with a hydrometer and when it reaches a certain reading, I’ll transfer it from

EBNET continued on page 6

PHOTO BY LAURA HINTZEN

Gene Ebnet collects dandelion flowers to make dandelion wine, May 16 near Hutchinson.

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Take a break from it all

by Diane Leukam way touches each of you most. There are plenty of sources of bad news, but we have the distinct privilege of being able to leave that behind and provide at least a brief respite from all of it with our wide variety of stories from the country in every issue. Our first story, admittedly, is one of struggle, but it is also one of resilience and the power of the human spirit. Abby Gierke has launched her career of farming as a management trainee at Gierke Farmsâ&#x20AC;&#x2122; hog operation. After the unexpected passing of her father, the 21-year-old has finished college in just two-anda-half years. She always knew she would farm, but maybe not quite this soon. Another young lady

shares this spotlight this issue. Alise Sjostrom of Redhead Creamery [can you guess what color her hair is?] decided at a very young age that she was going to make cheese. That decision was coupled with an education geared to reaching her goals. Back home on her parentsâ&#x20AC;&#x2122; dairy farm, the cheese-making process is in full swing, with five main varieties and a few surprises along the way. Take a gander at the recipes she submitted for us as well. They look quite tempting! Love your trees? In Freeport, we caught up with Evan Amundson, who cares for trees for a living. Amundson tells us about various aspects of growing trees that some of us might never even think about. His main advice? Enjoy them! Heading southeast, Gene Ebnet of Hutchinson makes good of what most will consider a weed. Good wine, that is! His dandelion wine has been entered in the McLeod and Meeker county fairs and last year came

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EBNET continued from page 3

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that container into the secondary fermenter,” he said. “That’s when you take the air away and put an airlock on top.” The mixture needs to sit for about a month. Once it is done fermenting, the sugar will have turned into alcohol and the bubbles will be gone. “I’m never in a rush to get it done,” Ebnet said. “You have to be patient to be a wine maker.” A grape tannin tablet is added to give it more of a ‘pucker’ taste. Tannin is a naturally occurring polyphenol found in plants, seeds, bark, wood, leaves and fruit skins. It adds both bitterness and astringency, as well as complexity. Ebnet likes to taste test every batch after the fermenting process, adding more sugar if the taste is bitter. The alcohol content

EBNET continued on page 7

PHOTOS BY LAURA HINTZEN

A variety of wines fill a cabinet at the Gene Ebnet home in Hutchinson. Making wine for over 50 years, Ebnet loves to share with family and friends.

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Gene Ebnet has won multiple ribbons for his wines at county fairs in Hutchinson and Litchfield.

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Friday, June 7, 2019 - Country Acres • Page 7 EBNET continued from page 6

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After dandelions are picked, they are placed in a pot and boiled for 20 minutes before the water is strained through a cheesecloth. The tea from the dandelions is kept and the flowers are thrown away.

a year-long hobby, Ebnet is able to freeze produce to be used when needed. “Now that the dandelion wine-making sea-

son is over, I’m ready to start making my next five gallons of Concord grape wine,” Ebnet said. Cheers!

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can be adjusted depending on how much sugar is put in. “You have to be careful not to get it too strong because you will just taste the alcohol,” Ebnet said. “Most of my wines are between 10 and 13 percent. If you get higher than 14 percent, it doesn’t taste as good.” Once the sugar has been added, he likes to leave it sit nearly six weeks before bottling it. “The longer it sits, the better it tastes,” Ebnet said. “I like to make the wines sweeter, which most people like.” Oftentimes Ebnet will share a few bottles with his sisters or give them as a gift to friends. For the last 15 years, Ebnet has been entering his dandelion wine into the McLeod County Fair in Hutchinson. Out of the 26 wines featured in 2018, Ebnet’s placed first, and he was awarded a blue ribbon for Reserve Champion. He has also entered his wines into the Meeker County Fair in Litchfield after encouragement from a member of the fair board. “They always say, make sure you come back next year,” he said. “And I have for five years now, bringing nearly 10 different varieties of wine.” Since making wine is

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Page 8 • Country Acres - Friday, June 7, 2019

Farm girl to cheese whiz Sjostrom operates artisan cheese plant, shop By DANNA SABOLIK Staff Writer

BROOTEN – Like most kids who grow up on a farm, Alise Sjostrom loved her childhood. She learned how to do fun things – like get dirty and help nurture baby calves, and not-so-fun things – like milking cows and cleaning pens. While she knew she wanted to be involved in the farm in her future, she just was not quite sure how. She figured it out, and 2019 marks Redhead Creamery’s fifth year making cheese on her family’s 200-cow dairy farm near Brooten. “I didn’t even know making cheese from the milk on the farm was an option,” said Sjostrom about her first experience observing farmstead cheese while attending the National 4-H Dairy Conference in Wisconsin. “I decided then, that’s what I was going to do. It was an epiphany for me.” Upon returning home from the conference, the spunky 17-year-old informed her parents of her latest endeavor, and they welcomed her ingenuity. “They were supportive,” Sjostrom said of her parents. “They didn’t know much about it, either, but were open to the possibility.” So, she went to college and graduated from the

University of Minnesota with a degree in food marketing. “People told me, anyone can learn how to make cheese, you have to know how to sell it – which is still true,” Sjostrom said. She loved her marketing classes and worked for a food broker upon graduation where she worked with manufacturers to ensure product was fresh and available. From there she moved to Vermont where she was further educated on cheesemaking, marketing and distributing. “I started as a retail associate selling cheese at the storefront and worked my way up to marketing,” Sjostrom said. “They were a big company run by a foundation with big clients and it was a real eye-opener to the opportunities that are there because of cheese.” After a couple of years in Vermont, Sjostrom and her husband, Lucas, moved to Wisconsin where she worked for the very cheese company she was inspired by at 17. “I walked in and asked for a marketing job,” she said. “They weren’t sure they needed help at the time, but gave me a call a week later offering me the job.” Working for a foundation-run company, as well as a farmstead business, Sjostrom gained valuable knowledge she brought to

ALL PHOTOS BY DANNA SABOLIK

Alise Sjostrom is the Redhead Cheesemaker of Redhead Creamery near Brooten. In her store, located on the family farm, she crafts a variety of cheeses with some of the milk from the 200 dairy cows next door.

her own cheese plant. In 2012 she moved home with Lucas and their daughter, Lucy, who was 3 weeks old at the time. They began building the cheese plant and were functional by 2014. “This is our fifth year,” Sjostrom said. “Everyone says you need five years when you start a business to make it or break it. So we hope that’s true.” She said they feel like they are still in the start-up phase and figuring things out, but they are looking forward to summer, which is the start of their busiest time of year. “We run steady from June through the holidays and New Year’s,” Sjostrom

said. “But, we are open year-round which surprises a lot of people.” A large part of their business, that was unexpected, is the draw their farm tours have. “I knew we would have a store, after working in Vermont, but I think what brings a lot of people out here is the agro-tourism,” Sjostrom said. “It’s amazing to see the influence an animal has on people.” It may seem more conventional to have the shop in a nearby town, rather than on the farm, but Sjostrom says that is one of their biggest draws. “Here you get to see it,” she said. “People de-

sire the connection of farm to food so badly. They’re tired of buying product they think is coming from the store, and we’re able to provide an experience; not just a product.” Through the huge viewing windows in the shop, the cheesemaking room is visible. “I love it when little kids are here and have their noses pressed up against the glass watching cheese being made,” Sjostrom said. “I think that’s part of how we created diehard fans; they feel like they’ve been a part of the process.” Currently, Redhead Creamery is making cheese two or three times a week, depending on demand and

their orders. They ship to a handful of distributors throughout the Midwest and can ship anywhere in the country through online orders. There is a shuffle to the cheesemaking process, as scientific as it is. “Our Lucky Linda is a clothbound cheddar that has to age six months before it’s sold, so if I don’t have that on a shelf by June, it won’t be ready for Christmas,” Sjostrom said. Lucky Linda, named after farm matriarch, Linda Jennissen, is one of Redhead’s five core cheeses.

SJOSTROM continued on page 9

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They also make a Little Lucy Brie, named after Alise and Lucas’ daughter, Lucy. They make fresh cheese curds, North Fork Munster, after their township and the north fork of the Crow River that begins near their farm. This seasonal cheese is washed in a whiskey from Panther Distillery in Osakis and won best artisan cheese at the Minnesota State Fair last year. Their Red Temper cheese is a honey chipotle cheddar, Henry’s Havarti is named after their son and the Tipsy Tilsiter is washed with a cider from Milk and Honey Ciders in St. Joseph. They also make a variety of cheese in-house not available to distributors but which have been discovered by good mistakes.

Page 10 • Country Acres - Friday, June 7, 2019 SJOSTROM continued from page 9

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The cheese-making room can be seen through large viewing windows in the shop at Redhead Creamery. Cheese is made two to three times a week with fresh milk piped from the family’s 200cow dairy farm.

“We want to develop a feel for what people want and like, but we also like to see what we can do with what we already have,” Sjostrom said. Goals and growth are always at the forefront of Sjostrom’s mind and as she looks five years down the road, she is hoping they are still here. “The dairy industry is difficult right now,” she said. “I hope in the next five years we can find that thing that will keep us going. I think we’re getting there, and we see the growth is coming, but it’s still scary with the current economy in dairy.” Her goal is to make cheese three times a week, consistently, not just during busy seasons. “The good thing is that I have the capacity to make more cheese as we continue to grow.” A common misconception on the farm is that all the milk from the cows is used to make cheese, and this is not the case. The creamery only uses 7% of milk from the cows and the rest is sent to the co-op.

Sjostrom is looking forward to summer and the commotion it brings to the farm. “There’s a steady hum that happens during the summer; a lot of people come through,” Sjostrom said. “It’s really important for people to get out and explore dairy farms around them. Participate in breakfast on the farm and come out to see us. If you have questions, reach out to dairy farmers instead of people who claim to be experts in the industry but are not.” With June dairy month, many events are going on throughout Central Minnesota. One, in particular, is Curd Fest at Redhead Creamery, held every year on Father’s Day weekend. This event includes a chance to see the cows, pan-fried cheese curds and live music, as well as multiple vendors from the area. A true farm girl, Sjostrom is living her dream as an artisan cheesemaker on the farm she grew up on in central Minnesota, raising her children in the best place she can imagine.

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Page 12 • Country Acres - Friday, June 7, 2019

Enjoy your trees! Amundson’s arboreal explanations By HERMAN LENSING Staff Writer

FREEPORT – Someone once said that every person should plant 300 trees to help replace the oxygen they use in a lifetime. Evan Amundson has planted his share of trees. He likes trees. Even his favorite movie characters – Groot from “Guardians of the Galaxy” series, and the Ents from “The Lord of the Rings” – have to do with trees. He works daily with trees, making the world a better place for both people and trees. “I like to compare trees to humans a lot. Both are growing, living things,” he said. His love for trees began as a boy. “I grew up on an 80acre hobby farm near Alexandria,” Amundson said. “I was intrigued with my dad knowing all the different trees out there and giving me different tidbits on them. He was a teacher. He

SUBMITTED PHOTO

Proper trimming of trees is essential to both the care of trees and keeping areas safe if a tree intrudes on a public right of way.

talked about the transportation of nutrients and water in the trees.” Those backyard lessons have developed into Amundson working with trees at Carr’s Tree Service. The service is based out of Ottertail with offices in Ottertail, Alexandria, Freeport, Rochester/Owatonna, St. Cloud/Anoka and the Mankato/New Ulm areas. Amundson works out of the Freeport office, along with Jennifer Ratka, to provide services for individual owners concerned about trees for their property, government entities and cooperatives concerned

about trees and their power lines. It all falls under the umbrella of tree service. “A lot of people think it is a guy with a chainsaw and a truck,” Amundson said. “We have about 230 employees and we do all sorts of different things that have to do with trees. Some of that is planting trees and checking for disease or insects and putting together appropriate treatment regimens to keep trees healthy or nurse them back to health.” Amundson became very interested in tree care after high school. What started as a summer job be-

came a career. “I didn’t intend to get into the tree service side of things, or into the arboreal culture as they technically call it,” he said. “But I went to Bethel College and it (tree care) was a summer job for me. I learned how to climb trees and of the different diseases and insects. I had a passion for it. It was right there and I liked doing it.” He is still passionate about caring for trees. Because Carr’s Tree Service works with individuals, cooperatives and governments, he has a lot of opportunity to meet people on all levels.

There is one question he asks for almost every project. “What is the goal,” he said. “When meeting with costumers, I ask ‘Is it [what’s] best for the tree or is it something else? I need to separate those two. I can guide you for what is best for the tree, but if your goal is to not get hit in the head [by a low branch] when mowing, then I can guide as to how to do the least amount of damage, but reach the goal.” That work usually involves pruning and trimming. Knowing how a tree grows and survives affects how it is pruned or how to

work around it. Any pruning wounds a tree to some degree and Amundson prefers making several small prunings rather than cutting off a limb. “Trees don’t really heal; they compartmentalize their wounds. They build walls to block off decay. Some, such as the burr oak, are really good at it,” he said. “It is a slower-growing tree that has strong wood. Box elders or silver maples are faster growing, but they don’t compartmentalize their

AMUNDSON continued on page 13

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Friday, June 7, 2019 - Country Acres • Page 13 AMUNDSON continued from page 12 sound in form.” Once a decision is made to plant a tree, there are people who know about tree care that can help. “There is a whole science at this point in time,” he said. “Do some research of who you work with. Hire a certified arborist. Consult with them.” Planting a tree is not just a matter of digging a hole and putting in a tree. It helps to know the soil conditions, how much room the adult tree will need and some unseen elements of trees. “Sometimes we get

ahead of ourselves when planting trees and forget about what a tree is going to look like in 20 years,” said Amundson. “We forget to look up and around and see if there are obstacles around that may impede trees in the future.” When a tree is planted, it is recommended the diameter of the hole be three times the diameter of the root ball. Improperly planted trees tend to suffer later. In his 20-plus years working with trees, Amundson says the biggest problems with planting trees are planting too

deep with mulch mounded against the trunk, causing root and/or trunk rot; not removing circling roots which causes the root system to girdle the tree, essentially cutting off the transportation of water and minerals to the crown of the tree; and planting the wrong tree in the wrong location. It is a good idea to consider the impact of the site on the trees – especially below the ground. Many trees are lost because of a

PHOTO BY DIANE LEUKAM

If properly pruned, trees are able to compartmentalize their wounds and build walls to block off decay, like the one shown at left.

AMUNDSON continued on page 17

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wounds as well.” Timing for pruning trees is also a key to good tree maintenance. “Ten years ago it was thought that winter was the best time,” said Amundson. “The thought was you can see the interior trunk of the tree better and there was no active disease or insect activity. Pruning in the winter doesn’t have as high a likelihood of a foliar or fungal disease coming in or a vascular disease coming in from an insect. Summer is also a good time because the tree is actively growing and can callous over and seal those wounds. Springtime is good for certain trees, like evergreens. The downside is that sap is flowing. “I try to avoid pruning maple and birch trees in the spring because they tend to create sap,” Amundson said. “It is not very appealing and it attracts different insects that may have diseases.” It all begins, though, with planting the tree, and getting it off to a healthy start. Like people, trees have stages in their lives. “Human adults are very much shaped by their childhood upbringing including the foods we eat, the care given us and the air we breathe. Trees are the same way,” he said. “Trees need nurturing, and at times, discipline, pruning them to grow the right way to become structurally

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Page 14 â&#x20AC;˘ Country Acres - Friday, June 7, 2019

Armloads of flowers!

COUNTRY ACRES ACCORDING TO:

Arlene Marcoullier Age: 76 | Long Prairie we made pottery. Then weâ&#x20AC;&#x2122;d serve a little snack and talk. We ended up talking mostly about families and gardens. It was good fun and we got to be very close. They were all enjoyable people to be with. I feel that way about most gardeners. And now, we are all getting kind of tired.

The Snappy Dragons were highly involved in drying flowers. How did that work? Dried flowers were fashionable for quite a while and thatâ&#x20AC;&#x2122;s what our club did. We did a lot of dried flower sales and we did it well. We had the sales at Christie House in Long Prairie. We turned the carriage house into a boutique. We had things hanging from the ceiling and everything from dried peppers and flowers to wreathes and bouquets. I would spend hours every week searching for flowers in the ditches. Youâ&#x20AC;&#x2122;d be surprised how many things dry and hold up well, especially yarrow. I would have What is your philosophy on gardening? There are not many of us left. In November big kettles of dye going on the stove, dip the dried yarrow in it, let it dry again on I have always liked growing anything, and we would plan the next yearâ&#x20AC;&#x2122;s schedule. I like to watch things grow. If something We took one trip a year someplace, like to the clothesline and it kept that color. We sold lots of dried yarrow and it made a very turned out well and it was really beautiful, Munsinger Gardens or the arboretum, or I guess you could say it was a reflection of the Heritage Center. Sometimes it was not sturdy and long-lasting bouquet. I couldnâ&#x20AC;&#x2122;t Godâ&#x20AC;&#x2122;s greatness and it was just a little piece about gardening â&#x20AC;&#x201C; sometimes we went to drive around without watching the ditch of what heaven might be like. another place. Just a day out the ladies. We along the road for flowers and thinking, took turns for meetings and people would â&#x20AC;&#x153;oh does that dry?â&#x20AC;? Now the dried flowers are out of style, but that filled up my life You have belonged to a garden club called volunteer to have it at their house. That The Snappy Dragons. What was that like? person would always arrange to have some for quite a while. It started around 1980. We had about 20 kind of lesson or give a lesson. One time members from all over but it fluctuated. we made bird houses and another time

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Tell us about some of the things you’ve done this year in FFA: I went to SLCCL which is a camp for FFA members. It is a great thing to do. I suggest that every FFA member go to at least one camp in their years in high school. The sooner the better, because you meet nice people and get ideas that you can bring back to your chapter. We have done many fun things this year as a chapter, starting off the year with our barn at the fairgrounds. We had many different assortments of animals from horses to birds, and all the animals were brought in through our FFA members. About a week later, we had the Waterama parade where we decorated a hayrack with cornstalks and straw bales and pulled it with an M-Farmall tractor. When the school year started, the first CDE I did was trap shooting. It was very fun meeting new people and reconnecting with some people I had previously met. The next thing we did was the Minnewaska Ice Fishing Tournament. We teamed up with Winterama this year and it was a pretty good turnout with nearly 50 people in attendance. A free lunch was provided for everyone who participated in the tournament. This year I was not able to do my SAE, but last year I received gold in the region in diversified crop production placement. I also went to the Minnesota FFA State Convention with the people from my chapter and people from other chapters, which was a lot of fun. I attended workshops, sections and the job fair/college tent.

Page 16 • Country Acres - Friday, June 7, 2019

COUNTRY COOKING

French Green Bean Salad With Redhead Creamery’s Little Lucy Brie • 2 (6-ounce) Redhead Creamery Little Lucy Brie • 8 sheets frozen phyllo dough, defrosted • 6 Tbsp. butter, melted • Plain dry bread crumbs

Recipes submitted by

ALISE SJOSTROM

Preheat the oven to 375 degrees. Cut the 2 6-ounce wheels of Brie in half horizontally with a Brie knife. Place the stack of phyllo dough sheets on a cutting board and cover it with a slightly damp paper towel. Place one sheet of phyllo on the board, brush with butter, and sprinkle with 3/4 tsp. bread crumbs, continuing until you have four sheets of phyllo stacked up. Cut the phyllo in half crosswise to make two, 7 x 8 1/2 inch rectangles. Place one of the half wheels of Brie in the middle of one of the rectangles of phyllo. Fold a corner diagonally over the cheese, and continue to fold in a circle around the wheel of Brie to cover it completely. Place the phyllo-wrapped brie folded side up on a cookie sheet lined with parchment paper. Repeat the process to cover the other three pieces of Brie. Brush the outside of each phyllo-wrapped Brie with melted butter. Bring a large pot of salted water to a boil and add the beans. Simmer for exactly 3 minutes, until crisp-tender. Do not overcook. Drain beans and immediately place in ice water. This will stop the cooking, and allow them to keep their bright green color. Bake the phyllo-wrapped Bries for 10 minutes or until golden brown. Place the salad greens in salad bowls, top with green beans, then place one phyllo-wrapped Brie on top in each bowl. Remove the cover from the jar of pepper jam and microwave for 30 seconds, or until it becomes liquid enough to pour. Top each salad with 4-5 Tbsp. of the warmed pepper jam and serve immediately.

Redhead Creamery Brooten Garlic Cheddar Cheese & Sausage Egg Bake • • • •

4 to 6 medium croissants, cut in half • 6 breakfast style sausage links of 1/2 cup whole milk choice, sliced 1/2 cup heavy cream • 1 cup Redhead Creamery Garlic 4 eggs, beaten Cheddar Cheese, shredded In an 8×8 square baking dish, evenly place bottom halves of croissants face down. Next, spread around the sausage slices over the croissant halves. Top the sausage slices with 3/4 of the cheese. In a glass measuring bowl, whisk together the milk, cream and eggs. Pour half of the mixture over the croissant/sausage/cheese. Top with the remaining croissant halves, round side up. Evenly cover with remaining egg mixture and top with the remaining cheese. Cover dish with plastic wrap and refrigerate for at least one hour, up to overnight. (I make it the night before so it’s ready for breakfast the next morning.) Preheat oven to 350 degrees. Place dish in oven and bake for about 30–35 minutes. It should no longer jiggle. Serve warm.

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Combine all ingredients and divide evenly amongst 12 muffin tins. Fill them as full as you would like them to look when baked, because they won’t rise. Bake at 350 degrees for 45 minutes, or until golden brown on top. Once baked, take out and place on a cooling rack for 10 minutes. Top with your favorite baked potato toppings … bacon, sour cream, chives, the works. Eat the whole thing.

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Start with pancetta (we enjoy Red Table Meat’s pancetta). Cut pancetta in 1/2inch cubes, and add to heavy saucepan over medium heat. Stir until brown and crispy. Remove browned meat, and save 4 Tbsp. of the rendered fat. Add onion, carrot, potatoes and celery and cook until softened. Next, add the 2 cups of chicken stock and white wine. Mix in the 3 cups fresh corn kernels; cook until corn is tender. Sprinkle in spices, and be sure to taste! Add additional spice if needed. Place 1 cup of the cheese into the steaming mixture, stir until melted. Add whipping cream and browned pancetta, heat only until steaming. Do not boil. Pour into bowls and top with remaining shredded Redhead Creamery Garlic Cheddar, and a sprinkle of fresh parsley. Voilà! Makes 6 servings.

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Friday, June 7, 2019 - Country Acres â&#x20AC;˘ Page 17 AMUNDSON continued from page 13 lack of concern with the root zone. â&#x20AC;&#x153;The root zone goes out beyond the canopy of the tree,â&#x20AC;? said Amundson. â&#x20AC;&#x153;Ninety percent of a treeâ&#x20AC;&#x2122;s root system is in the top six to 12 inches of the soil. You have to make sure there is not compaction or damage to roots. If there is, the tree might decline.â&#x20AC;? That decline might not show up for a few years. Insects can also be a problem, with the emerald ash borer becoming a concern recently. An infected tree can be treated, according to Amundson. There is a cost, however. â&#x20AC;&#x153;It depends on the diameter of the tree,â&#x20AC;? he said. â&#x20AC;&#x153;The treatment is very effective and consists of injecting an insecticide into the trunk of the tree or into the root system of the tree. From there, the insecticide will be in the tree and ingested by the larva or adult beetle.â&#x20AC;? That said, EBA-infest-

ed trees need to be treated or taken down. â&#x20AC;&#x153;EAB is a killer, so if trees that are infested are not treated, they will die. If you suspect that your tree is infested with EAB, contact your local extension office or a local certified arborist for an assessment,â&#x20AC;? he said. His years of working with trees has helped Amundson to appreciate just what they can do, and their role in human lives. Trees are not just a part of the landscape to him. Properly cared for, they are great benefit to the land and people. â&#x20AC;&#x153;Trees create shade for houses, keep cooling costs down,â&#x20AC;? he said. â&#x20AC;&#x153;They create oxygen for us and take the carbon dioxide from the air for us. Trees absorb hundreds of gallons of water each day, hold water and prevent erosion. A lot of studies even say trees make you happier. Get out and enjoy the trees!â&#x20AC;?

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Friday, June 7, 2019 - Country Acres • Page 19

GENERATORS • INDUSTRIAL PORTABLES

• MOBILE/PRIME POWER DIESEL • EMERGENCY STANDBYS

• PTO • 2-BEARING • VEHICLE MOUNTED

AMPS, Inc. 105 County Road 10, Albany, MN 320-845-4690 • www.ampsrs.com

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OFFERING

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Early Order Program for Qualifying Orders: 6% Discount June 1, 2019 – August 30, 2019

4% Discount August 31, 2019 – November 1, 2019

2% Discount November 2, 2019 – January 3, 2020

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

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

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). ( )

Rebates available include:

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

(vDrive, DeltaForce, and Speedtube)

• $150 per row for any two products (vDrive, DeltaForce, and/or SpeedTube)

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

SIGN Design

Financing available

BELGRADE Nick Hanson 320-979-6820

LAKE LILLIAN Peter Johnson 320-212-8551

616 Parkway Drive Belgrade, MN

4041 180th Ave SE, Lake Lillian

Sauk Centre, MN (320) 352-6577

Serving our communities for more than 50 years! Albany y St. Cloud Little Falls 320.845.2940 320.632.6311 320.251.0286 Monticello Maple Lake 320.963.5414 763.295.5070

We work with people not just numb3rs

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• Regional Independent CPA Firm • Accounting, Tax, Payroll, Quickbooks And Business Consulting • Agriculture, Construction, Transportation, g p Telecommunications, Retailers, Wholesalers, Printing, Government Agencies, Dealerships, Not-For-Profit Organizations And Manufacturing

www.swcocpas.com

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SUMMER DISCOUNTS

Page 20 • Country Acres - Friday, June 7, 2019

BOEHRINGER INGELHEIM

TODAY MASTITIS

TOMORROW MASTITIS

SINGLES

3.17

11.07

2115

2.87

5009293

32.09

22.97

66.77

487672

FLEET SUPPLY

11.07

ST11

21-10-1 Soy Flour Big Mac Milk Replacer $

Todays Calf 20/20 DFM Milk Replacer $

Milk Check Teat Wipes 700 ct. $

15.77

HAWKINSON AG

MIDWEST SUPPLY

Milkstone Remover 1 Gallon $

Calf Prestarter Big Mac $ CALFPRE

2110SF

38.97

STEARNS PKG

Hypo-Chloride 6.4% 1 Gallon $

HAWKINSON AG

22-20-0.5 Soy Flour Big Mac Milk Replacer $

We have what you need!

1050 Centre Street • Ph. 320-352-5261 STORE HOURS

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

GLENWOOD

LONG PRAIRIE

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

Hwy. 55 West • Ph. 320-243-3556 STORE HOURS Monday - Friday 8 a.m. - 7 p.m. Saturday 8 a.m. - 6 p.m. • Sunday 10 a.m. - 4 p.m.

3.07

ST1

2220SF

44.97

STEARNS PKG

Heavy Duty Utensil Cleaner 1 Gallon ST16

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

GLENCOE

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

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

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.

7.77

Hunting & Fishing Licenses Available At All Locations!

YOUR COMPLETE FARM & HOME STORE SAUK CENTRE

11.87

Z2034

STEARNS PKG

HAWKINSON AG

4718210 12 PACK

38.09

NO890700

Sure Gro Dairy Feed $

Sure Start 16% Total Calf $

SINGLES

4717210 12 PACK 5017471

BIG GAIN

PRICES GOOD June 7-June 20, 2019

No Cash...No Problem. Charge It!

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

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

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Bobcat Excavators rs If you need proven performance, more comfort options and better design to maximize your uptime, the revolutionary nary lineup of R-Series excavators demand a look. ook. While it’s their bold exterior styling that stands out, the real difference is the enhanced performance, productivity and comfort that exists underneath. With the industry’s largest selection of models, you’ll find a machine that’s matched to your specific excavation needs. Choose an excavator with the right combination of dig depth, arm configuration, and tail swing style for your work. Add specialized attachments that do more than dig and maximize the kinds of projects you can take on.

AȨR

or Up To $13,000 USD* In Rebates For Excavators

4Ȑ MȧNȬHȫ

Limited-Time Cash Rebates and Financing Increase your savings to the max on new Bobcat® compact excavators. 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 June 30, 2019.

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. *Get 0% APR for 48 months* or cash rebates up to $13,000 USD* on select compact excavators. Plus receive a free 2-year / 2,000-hour standard warranty with your purchase. Offer ends 06/30/2019.

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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