Country Acres - April 16, 2021

Page 1

ountry C Friday, April 16, 2021

cres A Focusing on Today’s Rural Environment

Volume 8, Edition 22

Delivering hope PHOTOS SUBMITTED

LeAnne Lund loads up the car to make deliveries to florists from Hope Blooms Flower Farm, where she raises her own cut flowers on her Grove City property.

Lund has mission to deliver beauty, recognition BY SARAH COLBURN | STAFF WRITER

GROVE CITY – Hundreds of flowers were delivered fresh to dozens upon dozens of folks who didn’t order them. Sending a surprise to teachers navigating COVID protocols, people in hospice care, volunteers at a local food shelf, in-patient treatment centers, volunteers crafting face masks for others, LeAnne Lund sees them all and rewards them all. It’s her mission at Hope Blooms Flower Farm in Grove City to bring beauty to those around her and those in need. “It’s so nice to see who’s doing things in our community and who needs to be recognized and who needs to be uplifted,” Lund said. “It’s the highlight of my business.” For Lund, giving to those in the community is a non-negotiable. It’s a model she built into her company from its inception in 2019 and it’s something she plans to continue. About 95 percent of the bouquets that go out Lund’s door are created from stems grown right on her property. In some cases, she partners with a few other local farms to swap product if there’s something she doesn’t grow.

Lund offers fresh cut flower arrangements for sale through the entire growing season, May through September; she also provides stems direct to florists. Additionally, she offers a subscription service where customers can sign up to receive five weeks of fresh-cut flower bouquets and for every subscription purchased, she creates the same number of additional bouquets to simply give away. “If I’m going to do this, I want to share that beauty, share that hope, that happiness, to be a bright light in a dark world,” she said. Lund researches the seeds, plants the seeds, hand sows the plants across two acres of her property, weeds them, cares for them, harvests them, bouquets them and hand-delivers the finished product. Every March through September, Lund can be found in her greenhouse and garden. She begins seeding in March in her small

ST R COUNTRY: Publications bli ti This month in the

The newspaper of today is the history of tomorrow.

(Watch for the next edition of Country Acres on May 7)

Lund page 2

4 7

A housing authority for chickens Parkers Prairie The animal in you Diane Leukam column

LeAnne Lund plants peony roots, and her future plans include a focus on shipping peonies out across the lower 48 states.

10 Fishing for fresh food Eagle Bend 14 Dairy Princess pages 17 A slice of Heaven Long Prairie

21 Country Cooking 22 Animals we love 24 Cattle and puppies Sauk Centre


Page 2 • Country Acres | Friday, April 16 2021

Country Acres

Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647 NEWS STAFF

Diane Leukam, Editor diane@saukherald.com Ben Sonnek, Writer ben.s@saukherald.com Herman Lensing, Writer herman@melrosebeacon.com Jennifer Coyne, Writer jenn@dairystar.com Evan Michealson, Writer evan.m@star-pub.com Carol Moorman, Writer carol@melrosebeacon.com Natasha Barber, Writer natasha@saukherald.com Sarah Colburn Freelance Writer

Story ideas send to: diane@saukherald.com SALES STAFF

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 Bob Leukam, 320-260-1248 bob.l@star-pub.com

PRODUCTION STAFF Pat Turner Amanda Thooft Nancy Powell Maddy Peterson Cheyenne Carlson

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.

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Lund

from front backyard greenhouse. She uses soil blocking and starts the seeds on heat mats and then moves them under grow lights. She does get some plugs from other farmers or wholesalers; she gets her peonies from larger growers and she gets lily bulbs shipped in. When the plants are ready to go outside, she hand-plants them in the ground using urban farming and micro-farming practices. “We only have five acres and we want to crank out as much production as possible,” she said. She burns holes in landscaping fabric so she can get the spacing of the plant varieties just right – some 6 inches apart, other several feet apart. The fabric keeps the weeds down, eliminates a lot of extra work and helps keep moisture in the soil. Lund doesn’t put anything in the ground until mid-April and some plants go out later than that. She’s usually done planting by the beginning of June. She harvests tulips as early as May, depending on the year. “Part of what I’m trying to accomplish is growing a fresher product and I want people to know that I grew it,” Lund said. The cut-flower maven takes care to craft each and every bouquet from a variety of stems in her outdoor landscape. She focuses on peonies, lilies, calla lilies, dahlias, Veronica, Black-eyed Susan, delphinium, zinnias, sunflowers and one of her favorites, Baptisia. Her bouquets are light and airy and filled with unexpected stems and dreamy colors. Lund knows the story – and can rattle off the details – of the recipients of her bouquets. She knows just how many meals they distributed, how many face masks they sewed and gave away, the heart-breaking details of someone going through a hard time or someone who’s lonely and needs a pickme-up. Lund takes the time to listen, to notice and to remember. Her bouquets are a gift and the reactions keep her going.

PHOTOS SUBMITTED

LeAnne Lund plants plugs into landscape fabric. She burns holes into the fabric, taking care to mark out the spacing to get as many plants as possible in one area.

Isaac Lund direct seeds into the ground which is covered by landscape fabric to retain moisture, reduce weeds and allow for proper spacing.

She talks joyfully about bringing sunflowers as big as her head to a group. “It was such a happy and fun day, people thought they were amazing and it just brought so much cheer,” she said. Lund’s backyard garden isn’t as lush and beautiful as

people would imagine, though she is working to create more of a charming atmosphere. Because the flowers are grown for cutting, the fields often hold a lot of stubbly, harvested plants. “It’s so different between the Instagram and the reality of it,” she said. For her, Minnesota spring

is a little slow and she admits she has zone envy as she sees other flower farmers with armloads of stems and she still has dirt. “It wakes up slowly – tulips, bleeding hearts, hostas, some perennials start emerging from the ground,” she said. “It’s a gradual process; things start to bloom and it will really be green.” As COVID-19 took hold and people became more unsure of where their food would come from, the Lunds began offering chicks for sale. Her oldest son, Asher, 14, oversees the chicken chores. He collects the eggs, cares for the animals and together, he and his mom are working towards creating a hen that will lay olive green eggs. They have a rooster, incubators and laying hens. They don’t sell a ton of eggs, but do sell the chicks to backyard enthusiasts. Lund said she receives a lot of cute, and sometimes weird, texts from people asking about caring for the chicks and feeding them certain foods. In addition to the chicks, Lund also began growing pumpkins and other vegetables to make sure she could help her neighbors if the food supply dwindled. She plans to continue the delve into veggies and

Lund page 3

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Friday, April 16, 2021 | Country Acres • Page 3

Lund

from page 2

PHOTO SUBMITTED

Evie Lund hangs out in one of the peony fields at her parents’ farm in Grove City.

PHOTO COURTESY OF JANET HUGHES

plans to begin shipping plants are ready for pro-

The Lund family is behind the work of Hope Blooms Flower Farm of Grove City. Pictured peony stems throughout duction. are Maggie (front, from left) and LeAnne; Middle: Asher, Isaac and Seth; and (back) Evie. the lower 48 states. She’ll “I really have always

last three years, Maggie just started raising meat rabbits and Evie enjoys preparing new recipes in the kitchen. She plans to enter the family’s apple crisp in a 4-H competition this year. Isaac works with his father traveling around to sell and repair dental equipment. When he’s not working or playing with the kids, he’s helping in the garden. LeAnne said she’d never be able to run the business without his sup-

port. He supports her emotionally and backed her when she wanted to start a business but also, works with her side-byside as she harvests. “If I’m in the field and need to harvest, in the morning before work he’ll come out and help me harvest,” she said. He also helps with weeding, fencing and trouble-shooting, but lets her take the lead. “He does it with gusto and it’s really awesome,” she said. “He’s su-

per steady; I don’t think I could it without him. He’s a huge source of support and encouragement. Moving forward, Lund plans to focus on peonies – it’s how she actually began her business, planting 300 peony roots in 2018. She now has 1,500 plants and has another 900 ordered for planting this fall. She’s patiently – or, as she said, impatiently – waiting for them to begin steadily producing blooms. In three to five years, she

cut them, pack them with an ice pack and ship them overnight. She’s planted early, mid and late varieties and has a large cooler ready to go when the

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will offer them for sale, but remains focused on her flowers. “We wanted people to know how to take local, freshly grown ingredients and make them into a dish they can enjoy,” she said. For her, it’s an expansion of her fresh-cut flowers. “It connects people and gets them closer to where their food comes from and that’s huge,” Lund said. “When people know how their food is raised, ethically, humanely, it opens doors. They have an appreciation and value when they know the work it takes to get the food product onto their table.” LeAnne and her husband, Isaac, work to put fresh, healthful foods on their table for their four kids which include Asher, Seth, 12, Maggie, 9 and Evie, 5. Lund maintains a food blog on her website filled with original recipes that are tried and true in their home – tasted multiple times by the entire family and tweaked repeatedly before they become blog-worthy. Her whole family participates in the farm-to-table fun. Seth has raised the family’s Thanksgiving turkey for each of the

loved peonies; my earliest memory was hiding by a peony bush at daycare when I was 3,” she said. “I loved that experience, I felt safe.”

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Page 4 • Country Acres | Friday, April 16 2021

A housing authority

for chickens Firkus strives for perfect poultry environment

BY DIANE LEUKAM STAFF WRITER

PARKERS PRAIRIE – Backyards are known for grass, grills and gardens. The kids play and family dogs run freely. Backyards are also becoming a place for chickens, but that might require a chicken housing authority. Enter Josh Firkus of Parkers Prairie. Tucked into the bottom of a hill, nearly invisible from the winding gravel road at the top, an idyllic 41-acre plot leads to a view of the countryside far beyond. It is there that Firkus lives with his wife, Jackie, and daughters, Grace, Evelyn and Stella. It is also where Firkus operates Chicken

PHOTOS BY DIANE LEUKAM

Josh Firkus stands by a cupola that will be a finishing touch on the 4- by 20-foot coop he is working on, March 23 near Parkers Prairie. Firkus builds a number of types of “grand hotels” for chickens at his Chicken Housing Authority business at his farm.

Housing Authority LLC. He builds “grand hotels” for chickens, that end up in backyards from rural Minnesota to North and South Dakota and Wisconsin. Interestingly, though, more than half go to the Twin Cities metro area. Firkus has also built greenhouses, potters’ sheds and garden sheds. One restaurant owner even bought a coop for fresh eggs and so their customers would hang around longer. Working in his shop March 23, Firkus was putting the finishing touches on a 20-foot coop that is soon bound for a customer in Alexandria. Not rugged at all, the structure is more country sleek. “It’s like taking a

piece of old barnwood, sanding it and putting lacquer on it; it’s got an oldworld charm to it,” Firkus said. He builds structures for everything from five or six chickens up to 36 chickens. “People always ask, ‘how many chickens can I fit in here?’” Firkus said. “They want the most chickens they can get because it is kind of addicting. In the old days, everything was free range. They would run around getting greens and eating ticks.” Now, coops are used for safety against predators, but there is another aspect people love, even in the country.

Firkus page 5

A view of this coop shows nesting boxes and a feed door on the lower left, with the attached run on the far end. Under the coop is extra space for chickens to roam.

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from page 4 “As much as you want them pecking around in the yard, they are going to wait for us outside that screen door and they’re going to poop right where we step,” Firkus said. He gave a tour of the coop that is currently in his shop, a design which has evolved over the years since he built the first one for his mother when she moved to the country. Everything is calculated to the housing needs of chickens living in the outdoors, whether it is -30 degrees in the winter or 95 degrees and muggy in the summer. The living quarters in this model, excluding the nesting box space, are 4 by 10 feet, with an attached run of 4 by 10 feet. The number of birds that can live comfortably in

a coop is debatable, especially in a climate like Minnesota. “If you go online you see differing opinions, but our numbers come out to 2 square feet per bird, so this one can house 20 birds,” Firkus said. “Any more than that and you are just trying to heat a larger space. If you were to put 4 square feet [per bird], they would bunch up anyway to keep warm.” There is one nesting box for each four chickens, something that has pushed a change in design because they found that many nesting boxes were not necessary. Now, what were once extra nesting boxes is now a feed door to drop in kitchen scraps, lettuce greens or other food items. Feeding and gathering eggs are easily accomplished from the outside. The side of the coop features a “human door” so the owner can get in for feed and water. Visi-

ble are roosting bars for the birds. Opposite the nesting boxes there is a lift-up door used to scrape out manure with a garden rake or hoe. Once new shavings are added, the chickens are ready to go again. The coops are insulated and wired for a heat lamp or pad, and ventilation is critical for bird health. “We need to ventilate but not lose all the heat,” Firkus said, showing the vents at the top of the wall. “In our original template, we had one vent in back and that was it; this gives us a better air flow to remove ammonia without a draft, for the respiratory health of the chickens.” Firkus has one important caution for anyone new at raising a small flock of chickens, when wintertime approaches.

Firkus page 6

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Friday, April 16, 2021 | Country Acres • Page 7

The animal in you I took the bait … the clickbait, that is. and furniture is probably not me. Because Personality tests was a topic of conpossibilities in this quiz include things like versation at dinner last week. My husband, bats, vultures and snakes, I’m quite happy as Don, and I were visiting with a young coua rooster. ple, both in their 30s, both whom work with I think you get the picture of how the many people under them in larger corporaquiz works. You might enjoy it, and it seems tions. In an attempt to better understand the to be harmless fun, certainly not to be taken people they work with, it is beneficial to unjust too seriously. derstand the personality traits that motivate As long as we’re on the rooster subject, them, which in turn helps the company to this all reminds me of a column written for Random Reflections our May 2013 issue of Country Acres, where run more smoothly. by Diane Leukam As we discussed their results, it made I touched on Stearns County commissionme think of the personality quiz I had taken ers’ unanimous vote to allow people to raise recently, one that fits in quite well with our love of ani- chickens on their property if they have at least one acre mals here in Country Acres land. This “Animal in You” of land. If you had one acre, you could raise 12 chickquiz has been taken by nearly 25 million people. It is ens. If you had five acres, you could have 31. just 10 questions and based on your answers, it matches That’s pretty specific, and I honestly have no idea your personality with that of any one of dozens of ani- what the rules are today. However, I think the pandemic mals from deer to lions to even warthogs. has affected the way many people think about their famWhen the photo of my animal popped up, it almost ilies’ food needs. If that means you raise chickens and made me chuckle. I am a rooster, or so they say. Liter- eggs, more power to you! ally hours prior, I had been going through photos for Our lovely rooster might not be an option, though, the Firkus story in this issue, trying to choose between depending on where you live. They can be a bit boisterchickens and a great big, colorful rooster that looked ous, as this excerpt from the 2013 column reads: suspiciously like my quiz photo. “… I thought of being awakened before dawn by There were some rooster characteristics I would be an energetic rooster, but that idea fell through when I OK with being labeled with, such as “talented, creative realized the ordinance doesn’t allow them. I wasn’t toand eccentric.” My siblings would agree with this state- tally against that thought personally. One of the sounds ment on roosters: “Craving attention, their show-off at- I remember most from a trip to Kenya was that of the titude sometimes generates criticism from those close to roosters at the very, very early hours of the morning. It them and their need to be the center of attention perme- was a country sound in the middle of a city … I kind of ates every aspect of their busy life.” Roosters like to be liked it.” involved in many things, and among the careers suited For me, chickens and roosters are just cool, particfor them are editor and journalist, and they enjoy fine ularly the colorful ones. They are beautiful, interesting wines, writing, cooking and painting. creatures that I have thought of owning many times, but Here’s another interesting statement: “A hard they just don’t seem to be in my future. If anything, it worker with a keen eye for detail, (a rooster’s) creativity would be Ameracaunas. Just saying! and dedication make it a wonderful employee, but as a I know this isn’t a color page, but the photo I menmanager or business owner, the finicky rooster tends to tioned above shows our alienate subordinates with its unrelenting enthusiasm. It fancy rooster in all his is also not a particularly strong team player, and its per- magnificence. • Manure Pits ceived self-absorbed and sanctimonious attitude breeds Now, just imagine • Grain Bins resentment.” Hmm. Should I be insulted by that? what animal you might be The high-energy trait seems to have waned with most like. I’d be very in• Feed Lots age, and having very expensive tastes in clothes, cars terested to know!

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Friday, April 16, 2021 | Country Acres • Page 9

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Friday, April 16, 2021 | Country Acres • Page 11

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these new tubs allow Tim and Caroline to extend the vegetables’ growing season by keeping them inside their greenhouse at the start and end of the season. “The wicking tubs are the result of a lot of different attempts,” Tim said. “I’ve killed more cucumber and tomato plants than you can imagine.” Menagerie Greens is

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farm in Texas where he spent two weeks working and learning how to design their own system. When Tim returned to Minnesota, he and Caroline built Menagerie Greens and the first plants were in the water by 2016. “It took a few years of studying and lots of YouTube videos,” Caroline said. “He went to Texas to learn this aquaponics, but they don’t freeze or have 20-below weather; figuring out how to get through the winter is a big part of this.” “Since 2016, everything we’ve learned we learned on our own,” Tim said. “We’ve been through a lot of different systems.” In addition to the year-round leafy vegetables, Menagerie Greens produces a wide variety of foods. They grow and sell a variety of microgreens. They have also been working on different methods of growing cucumbers, tomatoes and root vegetables like potatoes, carrots and onions in wicking tubs that are self-watering. Although they do not sell all of these veggies year-round,


Page 12 • Country Acres | Friday, April 16 2021

PHOTOS BY ANNA HAYNES

Tim Venis stands inside his aquaponic greenhouse March 28 in Eagle Bend. The aquaponic system circulates water between the plants growing in flats and a 3,000-gallon tilapia tank.

Menagerie from page 11

Caroline Venis admires one of her tomato plants in a wicking tub, a design that allows the plant to self-regulate the amount of water it uses. The plants will grow to the height of the greenhouse.

Menagerie Greens is named after the fact that they sell a menagerie of goods. Their products also include garlic, honey, eggs and a variety of baked goods including gluten- and dairy-free options, and almonds and walnuts from California.

“We’re trying to put fresh food into the hands of central Minnesota,” Tim said. “If we were in a bigger city we’d be more profitable, but why do these people deserve less?” For Menagerie Greens, the goal is both to promote healthy practices for their customers and their land. “This old earth is getting tired,” Caroline said.

“We’re doing what we can do to help it along. We only use 10% of the water that it’d normally take to grow a head of lettuce, and we reuse the water.” Tim and Caroline also believe that an important part of healthy practices is growing, working and selling locally. “[Our vegetables] stay fresher longer,” Tim

said. “It’s fresh and it’s grown here, it doesn’t have 2,000 miles of truck time and cooler time. If people want to come and see the plants, meet the farmer, they’re welcome to come here. Knowing how your food is grown is important.” The couple plants and harvests every week of the year.

Menagerie page 13

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Friday, April 16, 2021 | Country Acres • Page 13

“We’re trying to put fresh food into the hands th of central Minnesota. M If we were in a bigger ccity we’d be more profitm able, but why abl do these th people deserve less?” deser - Tim Venis

PHOTOS BY ANNA HAYNES

(above) Tim Venis lifts a tray of lettuce out of the water inside his aquaponic greenhouse. The greens grow without soil and take all their nutrients from the water and the tilapia that live in a nearby tank attached to the flats. (above, right) Caroline Venis examines a crop of lettuce and Swiss chard inside the hydroponic greenhouse.

from page 12

They also deliver twice a week from Alexandria to Long Prairie to Wadena and participate in farmers’ markets in the summertime. “I always enjoy the farmers’ market,” Caroline said. “They come

back the next week and say, ‘I had your watermelon last week and oh wow! It was yellow!’ We had a customer who was shocked that a yellow watermelon could be good. And then she wanted more. We used to have lots of kids come to the market and their eyes would just light up. They loved the microgreens and the cherry tomatoes.

Those are my favorite memories.” “I haven’t had a job since 1991,” Tim said. “This is the only thing that interested me because I’m a farmer, I’ve been a farmer all my life, so this is where we’re at.” “It’s just fun,” Caroline said. “People want to eat healthy and organic, so we’ve got a good outlook.”

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What is your favorite memory from the farm? My favorite memory from the farm is probably when one of our friendliest cows, number 54y, was in the dry cow pen. We were able to climb up on her back and ride around. One time I was laying on her back and she walked past the neck rail. As she walked by, my boot got caught on a bolt that was sticking out but she didn’t care and kept walking. I was hung up there for a while because I couldn’t get my boot off of my foot.

How do you plan to use this position to promote the dairy industry? I plan to be seen by others not only as a dairy farmer but a promoter of dairy. I can use this position to do so. Over the course of this summer I plan to attend as many dairy princess events as possible; this will allow me to reach out to more people.

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Describe your farm and what your role there has been: My dad’s farm is just outside of Freedhem. I am the fifth generation on the farm. We don’t milk many cows, just about 60. On the farm, my role is to help my sister with evening milkings, feed milk babies and make sure our young stock is fed and watered. I also scrape barn, mix feed and dry cows when needed, among other chores.

Why did you decide to represent the Morrison County dairy industry? I ran to promote what dairy farmers do on a daily basis. It seems as though not many people know where exactly their food comes from. My older sister was a dairy princess a few years ago and it was a great opportunity for her and since I had the opportunity to run, I took it.

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Age 21 • Little Falls

Why did you decide to represent the Morrison County dairy industry? I did run last year but due to COVID, we missed out on some amazing opportunities and I wanted another chance to participate. How do you plan to use this position to promote the dairy industry? I’ve been in the dairy industry for five years now, so I look forward to sharing some of my knowledge during class visits and hopefully inspiring some future dairy princesses.

Describe your farm and what your role there has been: I work for a large family-run dairy in their calf barn. I help feed and care for the young stock; I also help manage and maintain our five auto feeders. What is your favorite memory from the farm? All of them, but if I have to pick one, it would have to be the first calf I helped nurse back to health. It was a heifer and she had been extremely sick. I worked with her every day for a week and seeing her run up to me after thinking she wasn’t going to make it was when I knew farming was what I wanted to do.

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Friday, April 16, 2021 | Country Acres • Page 17

A slice of Heaven PHOTOS SUBMITTED

(above) The Friedrich farm, Boulder Ridge, as viewed from Greg Friedrich’s powered parachute. (upper right) Greg Friedrich takes to the sky in his powered parachute.

Friedrich a steward of whitetail population

Greg Friedrich poses with his dog, Shooter, who accompanies him everywhere.

BY SARAH COLBURN STAFF WRITER

LONG PRAIRIE – After years of life in the cities, and reuniting with his childhood sweetheart, Greg Friedrich moved to Long Prairie. He and his wife, Col-leen, have been there two o d decades now and the land n they live on has given Friedrich opportunity to o try all sorts of new adven-tures. “We couldn’t stand d the cities anymore, so we sold and moved here,” he said. “We fell in love with the area and the people here.” The Friedrichs own 85 acres of land where they’ve housed as many as four horses. They usee g the land for deer hunting and Friedrich invites outt his brothers, son and hiss dad. Their land is in the glacier chain amongst the rolling hills and is home to six ponds. “We call it a little slice of Heaven,” he said. He can often be found jumping in the Polaris Ranger to drive around his land, along with the 750 acres he manages that’s privately owned nearby. He’s been managing the land by Lake Beauty, just eight miles east and a little north of Long Prairie, for 18 years. Friedrich got the job when he wasn’t looking for one. He had a flooring installation company in the cities and when he moved to Central Minnesota, began building houses, doing remodels and property management. He did a cabin addition for the owner and

A An extensive t i ttrailil camera system t on th the property t Greg Friedrich cares for captures images of a number of animals, including whitetail deer.

“I love to learn, I love to keep on learning” - Greg Friedrich

that morphed into keeping an eye on the property and then building a deer stand, serving as foreman over the installation of 26,000 trees and, eventually, he was asked to manage the property. He manages the property for whitetail deer hunting. After being asked to take on the position, Friedrich decided not just to research the job, but to truly become educated for it – something he does with nearly every new thing he tries. He’s now a level two steward through the Quality Deer Management Association, which is the largest whitetail management organization in the world. He attended his first short course online and

then took hhis second, long course in person in Michigan. He learned how to age deer on the hoof, learned about managing a herd and the creation of food plots. When the owner asked him to put in an orchard of nearly 40 apple trees, Friedrich again went straight to the source and took classes at the University of Minnesota. He maintains more than 20 miles of trail through the property. He creates bedding areas for the deer and provides them with food and water sources, managing 12 different food plots. Once Friedrich hand-plotted the orchard, the owner asked if he’d be interested in beekeeping as a way to sustain the apple trees. “I love to learn, I love

to keep on learning,” Friedrich said. So, he headed to the University of Minnesota to take a course on beekeeping in a northern climate. He took the beginning classes, he took the advanced classes, he learned from commercial beekeepers and then he started his own hives. In a given year, he has 10 to 20 hives and he encloses them in a bee yard to protect them from black

bears in the area. One of his bee yards is filled with Russian bees; the species originated in Siberia and are, accordingly, more winter hardy. They also happen to be, he said, more resistant to mites that can kill off other species. As he works with the bees, he takes special interest in researching what types of nearby plantings result in more honey and better honey. He incorporates plants that impact the taste and color of the honey into the food plots where deer, turkey and bees can all benefit. He introduces buck-

wheat to give the honey a darker color and stronger flavor, sometimes opting to include white clover to produce more of a golden yellow look. He’s careful with the buckwheat though, he said. The deer like it but it doesn’t have as much nutritional value for the deer. He doesn’t sell the honey but donates it and gives it away. Each and every bottle is labeled with his own personal sticker asking the recipient, if they’re feeling generous, to make a donation to the Cystic Fibrosis Founda-

Friedrich page 18

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Page 18 • Country Acres | Friday, April 16 2021 as accurate as possible. Greg, Jr. pushed for them to be three-dimensional and he crafted them from stainless steel with cylinders that spin just like an actual revolver. Before they debuted the gate at a car show in the Twin Cities, Greg, Jr. asked him to hand-carve the pistol grip himself out of wood, so he did. “Really, it’s a piece of art,” Friedrich said. On the reverse side of the archway are the words, “Lock and Load,” and on the front, “In God We Trust.” People stop by and take pictures of the gate and post them on social media. For Friedrich, it’s a testament to the things that are important to him. “We’ve lost a bunch of values in our country, they’re trying to take God out of it,” he said. Friedrich is not only a believer; he’s using his time on Earth to try new things and continually learn. Friedrich started racing demolition derby when he was 16 and then moved on to drag racing. Greg, Jr.

got into land speed racing and Friedrich and his wife annually took a trip down from page 17 to Utah in their recreational vehicle, two dogs in tion. He’s never contacted tow – an Australian Shepthe foundation; he doesn’t herd who Friedrich swears know how much money he could finish his sentences, has raised, but the dollars and his wife’s dog, a giant go towards researching Leonberger, to watch the CF, a condition his nowraces in the salt flats. adult daughter manages. Now, Friedrich and Friedrich is close to Greg, Jr. have cars of their his kids. own and come August, He doesn’t call them they’re hoping to have his stepchildren; though them ready to race in the some are Colleen’s from a salt flats of Utah. The racprevious marriage, they’re ers don’t compete against just his kids and he’s one another, just themproud of each and every selves – some topping one of them. out at 200 to 3000 mph. Friedrich’s personal “We’ve always property is a testament to been into fast cars, ean that. The entry to his land it’s just good, clean ch touts a 16-foot-tall archfun,” Friedrich way made of wood from said. “You cann an Amish sawmill and deincorporate signed by his son, Greg Jr., the whole who’s a world-class hot family.” rod car builder and owns That’s nott Gizmos in Cedar. the only daring ng ch The archway features thing Friedrich hand-crafted revolvers likes to do. He wer that Friedrich and Greg, also flies a power ng it Jr. had designed by a CAD parachute – using specialist after they tried for fun, giving friends wo-seater time and time again to rides as it’s a two-seater, get the dimensions corand taking photos from rect to make the pistols the air. He’s used it to track down horses on the run and he’s used it to keep an eye on the property he manages. For Friedrich, life is about living and learning and never stopping. He’s a huge believer in contributing to the local economy, always choosing to keep his dollars local. He’s a supporter of law enforcement and just for fun, he became an ordained minister to perform a wedding for his nephew. “To me, success has One of the pistols that now forms the gate on the front nothing to do with monarchway to Greg Friedrich’s property is a work in progress ey,” he said. “Success, to in this photo, before the hand-crafted wood hand grip me, is learning from your was added. mistakes and always doing the right thing.”

PHOTOS SUBMITTED

(right) Greg Friedrich works in his bee yard. (below) Friedrich and his wife, Colleen, are suited up and ready to work with the bees they maintain.

The pistol gates and archway on Greg Friedrich’s land draws attention from passersby who often stop to take a photo with the archway.

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Friday, April 16, 2021 | Country Acres • Page 19

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Friday, April 16, 2021 | Country Acres • Page 21

COUNTRY COOKING LEANNE LUND |

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WANT YOUR FAVORITE RECIPES TO BE FEATURED IN COUNTRY ACRES?

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Lemon Angel Food Cake

Maple Feta Roasted Carrots

Ike’s Apple Crisp

I love maple syrup season, and how each year Easter usually falls during or just after. This side dish is sweet, colorful and easy to make! Every’bunny’ will approve!

My husband loves to make apple crisp, and my whole family loves to eat it! I love it when he takes one of our kids and together they craft this special family recipe together. Great memories have been made in our home making and eating this special recipe. I hope it can help create some new, sweet memories in your home too!

• 2 pounds large whole carrots (for baby carrots, see note below) • 2 Tbsp. salted butter • 1 Tbsp. 100% pure maple syrup

• 1/2 tsp. coarse sea salt • 2 Tbsp. crumbled Feta cheese • Fresh parsley for garnish

Preheat oven to 400 degrees. Peel carrots. Melt butter and combine with maple syrup; toss or brush on carrots. Sprinkle with salt. Place on a shallow baking pan or cookie sheet with sides. Bake uncovered for 20-25 minutes or until desired tenderness, rolling once midway through. (For baby carrots, shorten cook time to 15-20 minutes.) Remove from oven and immediately sprinkle with feta and parsley. Serve hot! Enjoy!

Strawberry Rhubarb Coffee Cake I love rhubarb season! After a long winter, rhubarb is one of the first garden vegetables that is ready for fresh picking in the Spring. Its lovely red color and sour flavor just add to its charm.

• Streusel topping: • 1 cup all-purpose flour • 1/2 cup packed brown sugar • 1/4 tsp. cinnamon • Pinch of salt • 1/4 cup of butter, melted • Berry Layer: • 2 cups strawberries • 1-1/2 cups rhubarb, cut into small pieces • 1/3 cup water • 1/3 cup granulated sugar • 3 Tbsp. cornstarch

• Coffee Cake Batter: • 1-3/4 cups all-purpose flour • 3/4 cup granulated sugar • 3/4 tsp. baking powder • 1/4 tsp. baking soda • 5 Tbsp. butter, cut up • 1/2 Tbsp. orange zest • 1/2 cup sour cream • 1/4 cup milk • 1 egg

Preheat oven to 350 degrees and grease a 9x9 inch square pan – an 8x8 inch pan can also be used, just increase your cooking time. Make streusel topping by combining dry streusel ingredients and drizzling melted butter on top; use a fork to combine until crumbly. Set aside. In a medium saucepan, combine strawberries, rhubarb and water. Heat and stir until the rhubarb has slightly softened. In another bowl, combine the sugar and the cornstarch, then add to the berry mixture, stirring constantly until thick and bubbly. Remove from heat and set aside. To make the coffee cake batter, combine flour, sugar, baking powder and baking soda. Cut butter into mixture and add orange zest. In a separate bowl, combine sour cream, milk and egg and beat together until well mixed. Add egg mixture all at once to dry ingredients and stir until combined; mixture will be thick. Put 1/2 of batter mixture into pan. Then add all of the berry layer and 3/4 cup of streusel. Follow with the rest of the batter by dropping onto the berry layer, and finish off by topping it with the rest of the streusel. Bake 45-50 minutes or until a toothpick inserted into it comes out clean. I like to make this ahead of time!

• 6 cups apples, sliced (we use golden delicious) • 5 Kraft caramels (candy), cut into peasized pieces • 2 Tbsp. white sugar • 1 Tbsp. molasses

• • • • •

Topping 1/2 cup rolled oats 1/2 cup brown sugar 1/4 cup flour 5 Tbsp. butter, softened • 1/4 tsp. ginger • 1/4 tsp. cloves • 1/2 tsp. cinnamon

Preheat oven to 375F. In an 8x8 glass baking dish, mix apples and sugar. Drizzle molasses on top and sprinkle caramel bits evenly over the top. In a separate bowl, combine oats, brown sugar, flour, ginger, cloves and cinnamon. Cut in butter until mixture resembles coarse crumbles. Sprinkle topping over apple mixture. Bake for 30 minutes. Cool and enjoy! *If you’re looking for a fun variation, try including 1/4 cup golden raisins, regular raisins, or Craisins.

Creamy Cucumber Dill Salad I love a garden-fresh, cool salad on a hot day. This quick and easy salad comes together in just minutes, is a crowd favorite, and keeps your family and house cool too. This recipe is also a great one for introducing your children to basic cutting, measuring and mixing skills (make sure you properly supervise).

• 3-4 medium cucumbers, peeled and sliced • 1/2 small red onion, thinly sliced • 1/2 cup sour cream • 1/4 cup mayonnaise • 1 Tbsp. lemon juice

• 1 tsp. sugar • 1/2 tsp. salt (more to taste) • 1/4 tsp. ground dried garlic • 2 Tbsp. fresh dill, finely minced

Combine cucumbers and onion in a medium bowl, set aside. In a separate small bowl, combine sour cream, mayonnaise, lemon juice, sugar, salt, garlic and dill; stir to combine well. Add the sour cream mixture to the cucumbers and onions and toss until well coated. Refrigerate for 2 hours. Stir before serving and add parsley for garnish if desired. Serve and enjoy!

We celebrated my birthday and I made one of my go-to recipes, Lemon Angel Food Cake. I make it often when we have an abundance of eggs. It is easy (only six ingredients, all of which I usually have on hand), fairly quick to throw together and super yummy! It really shines when topped with a handful of blueberries and some whipped cream.

• 1-1/2 cups egg whites (10-12 large eggs) • 1-1/2 tsp. cream of tarter • 1 cup granulated sugar

• 1-1/2 cups powdered sugar • 1 cup cake flour, or all-purpose flour • 2 Tbsp. lemon juice

Preheat oven to 350 degrees and place oven rack on lowest setting; remove all additional oven racks. (I always forget to do this part until the oven is hot, but it is so much easier if you do it now.) Allow egg whites to stand at room temperature for 30 minutes; if using eggs straight from the coop, skip this step. While you wait, in a separate bowl combine powdered sugar and flour. Add cream of tartar to the egg whites and whip with a mixer until it turns white and soft peaks form (when you lift the beater out the little peak should flop over.) Add lemon juice. Then continue whipping (Whip it, whip it good :-) ) and gradually add granulated sugar. When stiff peaks form (the little peaks made with the beater don’t flop over anymore but stand tall), stop mixing. Using a spatula, begin folding in the powdered sugar/flour mixture, about 1/4 of the mixture at a time, and gently combine. Pour into an ungreased angel food cake pan. Bake on the lowest rack in your oven for 40 minutes or until the top springs back when you touch it. Immediately invert (flip cake and pan upside down, I usually put mine onto a can of baked beans) and allow it to cool. I love to serve it topped with whipped cream and blueberries.

Oven Roasted Zucchini It seems if you have a garden or a gardening neighbor, you will end up with plenty of zucchini in the summertime. I love this easy, tasty, kidapproved recipe.

• 3 smaller zucchini, 6-8 inches long, or summer squash (I like the smaller ones, because they have tender skin and fewer seeds) • 1 Tbsp. olive oil

• 1/4 cup shredded Parmesan cheese (grated works too, but shredded looks and tastes better) • Garlic salt to taste • Pepper to taste

Preheat oven to 425 degrees. Wash and slice zucchini. Toss in a bowl with olive oil until completely coated. Lay out in a single layer on a sided baking sheet. Sprinkle with garlic salt and pepper. Bake 10 minutes. Sprinkle with Parmesan and broil for 2-3 minutes until cheese is golden and melted. Here are a couple of modifications you can make to mix it up: Drizzle with lemon juice before baking to add a little zip, OR omit pepper and substitute for chili powder, and drizzle with lime juice for a southwestern version.



Friday, April 16, 2021 | Country Acres • Page 23 GRESSER GOLF CARS | AUTHORIZED EZGO DEALER

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Page 24 • Country Acres | Friday, April 16 2021

Cattle and puppies Harrens focus on health, community in farm venture BY BEN SONNEK | STAFF WRITER

both aspects of their fledgling business: beef and Golden Retriever puppies, all raised within a holistic, regenerative and family-friendly environment. “It’s a business, but it’s also a lifestyle for us,” Hannah said. “We both love the outdoors. We love land, we love animals and agriculture, and we love what we’re doing.” Hannah grew up in the Long Prairie area, and Chris has worked on many of his extended acquaintances’ farms while living in the Upsala area. They met around 2009 and have been married for almost 11 years. They live on their farm near Sauk Centre with their five children: Annie, 10, Gabriel, 8, Maria, 4, Joel, 3, and Milo, 1. The Harrens moved i n t o Sauk

PHOTO COURTESY OF MATAYA’S CREATIONS

Chris and Hannah Harren are pictured Feb. 5 at Fresh Air Farm’s pastures northeast of Sauk Centre, where they raise their Jersey steers. The Harrens have founded Golden Acres for their beef and Golden Retriever puppy business, focusing on a holistic, regenerative and family-friendly environment.

Centre after they were married, but after a few years, they decided their growing family needed more room and bought a foreclosed 11-acre farm south of Interstate 94. They focused on renovating the buildings during their first year they owned the farm; the farmhouse was in rough shape, and the old horse barn had been used as a chickPHOTO SUBMITTED

Hannah Harren brings home Billy, a new Golden Retriever puppy, March 28 at the Harrens’ home near Sauk Centre.

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“They’re like pets, and they’re such cute little cows. We love their tender meat, too; people have really enjoyed the type of beef they produce.” Golden Acres focuses on maintaining sustainable, regenerative farming practices such as rotational grazing and no-tillage cropping to keep nutrients in the soil. The cattle are raised on a mixture of grass and forage. No antibiotics, growth hormones, chemical fertilizers or synthetic pesticides are used. “We’ve got to make

Harrens page 25

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Harrens rent about 160 acres from Martin Primus, owner of Fresh Air Farms northeast of Sauk Centre. “His mission is to help young farmers continue their adventure,” Hannah said. “It’s awesome because he believes in what we do, so it was meant to be. Martin has been an answer to our prayer whether or not we should expand.” The Harrens buy their calves from a local organic dairy farmer. The baby calves spend time with the children at the Harrens’ farm before they are moved to the rented pasture. “Jersey cows are super tame,” Hannah said.

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en coop. “They needed some work,” Chris said. “We totally gutted the house. You walk into it, it looks like a brand-new house with a ‘70s-house look.” Once the farm was fixed up, the Harrens bought about five cows as a hobby, setting their sights on raising them in a sustainable manner. There was not much money in raising a small herd and selling them at a livestock barn, but people noticed their cattle and began asking if they sold beef, so they acquired more. Today, they have a herd of 45 Jersey steers. To accommodate their growing herd, the

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SAUK CENTRE – In a pasture northeast of Sauk Centre, the cattle stop grazing and amble over to the fence when they see their owners arrive. Sometimes, the Harren family has arrived in a truck; on other days, it could be their family van. They are often accompanied by a Golden Retriever, the Harrens’ farm helper. For Chris and Hannah Harren, the owners of Golden Acres, the dog and the cattle represent



Page 26 • Country Acres | Friday, April 16 2021

Harrens

from page 25 children started asking for a dog, she saw it as both a family and community benefit. In the spring of 2019, the Harrens got their first female golden, Amelia Joy, from a small family breeder in Brainerd. Amelia comes from a pedigree of champion bloodlines and often accompanies Chris to take care of the cattle. The Harrens brought home their male golden, Billy, March 28 from a family breeder in Rice. “Billy will eventually become our sire for breeding,” Hannah said. “He must first be 2 years old and pass all health clearances, but this summer, if mother nature cooperates, Amelia will be bred with a champion Golden Retriever male with puppies expected to arrive around July. We are just so excited to have all kinds of fluffy puppies playing in our yard.” The potential puppies have already garnered interest, with people from Sauk Centre down to the Twin Cities placing de-

PHOTO BY BEN SONNEK

Chris and Hannah Harren interact with their cattle the evening of March 25 at the Fresh Air Farms pastures northeast of Sauk Centre.

posits. Of the profit from every puppy sold, 10% will be donated to missionaries dedicated to ending human trafficking as well as medical missionaries both local and abroad. Hannah also plans to give back to the hospice program where she works.

Business has also been good for Golden Acres’ beef, especially after the ball really got rolling around 2018-20; it was the uptick in interest and traffic which helped the Harrens in their discernment as to whether or not they wanted their farm to become a business.

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“We are finding more people concerned about food safety and security, where their food’s coming from, and also how does it help to be healthier,” Chris said. About 90% of butchering is done on-farm by Jenniges Meats from Brooten. On butchering day, Chris separates the animals into their own pens beforehand. “It’s nice because they’re not stressed or riled up or anything,” Chris said. “They’re in

their element.” Customers can put in custom requests for what they want. The majority of Golden Acres’ beef sales are farm-to-fork, not branching out into retail markets. The Harrens are also considering smoking some of the bones so they can be used as dog chew toys, making the two sides of their business overlap a little more. The Harren children, especially the older ones, love the cattle and dogs as much as their parents;

they enjoy helping Chris with the chores, sometimes going in their pajamas. “The little kids love to tag along and help where they can,” Chris said. “We all go outside, and in 15 minutes, we feed the cattle and check on them, and then they’re off doing something fun.” Hannah believes the positive attitudes she and Chris have toward their business, as well as the positive attitudes of their customers, have fostered a similar love in her children. “They come with on beef delivery days, and they see the joy in other people’s faces,” Hannah said. “They are so involved, and they love it. They’re just down-toearth kids who truly love the land and the cows.” As Golden Acres continues to grow, the Harrens are excited to be able to add value to people’s lives, whether that be through beef or a happy puppy. “We live our life with the desire to help people, especially their mental and emotional wellbeing, and puppies add to mental health and comfort,” Hannah said. “That’s what I’m looking forward to, and having our children experience this adventure with us makes it all the merrier.”

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Friday, April 16, 2021 | Country Acres • Page 27

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