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Alternative inlets a simple step toward conservation Weller uses grant funding to install systems in cropland

BY JENNIFER COYNE STAFF WRITER

BROOTEN – Jim Weller is a conscientious farmer, always looking for ways to better his farming practices.

When the chance came about to replace traditional water tile inlets on his fi elds with the assistance of state funding, Weller took advantage of the opportunity for his crop and livestock farm in Stearns County near Brooten.

“We wanted to keep the soil where it was and keeping the nutrients out of the stream,” Weller said. “And, there’s the convenience of not having to farm around (these inlets).”

Weller and his wife, Jackie, have worked with the Stearns County Soil and Water Conservation District to install 26 rock inlets in their corn and soybean fi elds. The Wellers’ waterways, which are a part of the North Fork Watershed District, fl ow into Lake Koronis near Paynesville.

PHOTO BY JENNIFER COYNE Dominic Marthaler, with MBC Drainage LLC, sorts through tile equipment before installing a rock inlet in a fi eld Oct. 21 at Jim Weller’s farm near Brooten. The perforated tile material helps fi lter water from the fi eld before it reaches nearby public water sources.

Traditional inlets use purpose is the same, but pipe structures to lower uses pea rock to transfer surface water from fi elds the surface water. into underground drainage tile lines. The rock inlets’ Weller page 17

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Hydraulics Sales & Service Serving central MN

SALES AND PARTS, HYDRAULIC REPAIR & HOSES AND FITTINGS 39176County Rd. 186, Sauk Centre, MN

NORMA ENGELBRECHT

Alexandria Douglas County

Bohemian Kolaches

My husband, Warren, and I both have Bohemian ancestry, and we enjoy recipes that refl ect our heritage. I have tried a lot of recipes for kolaches, but this one from a Bohemian neighbor lady, Janice Yanda, is my favorite. This recipe is a half batch. I have better luck doing a half batch at a time. Hints: to raise dough, I start oven for a few seconds only to get a slight touch of warmth. I put an 8x8 inch pan of hot water on lowest rack and put my bowl of dough on rack above; doughs like warmth. For raising balls of dough, I put a small heater in a small room and shut the door. Don’t put heater to blow hot air on the dough as it will dry out the dough. Dough likes heat; I don’t when working.

• 1/4 cup warm water • 2 packages dry yeast • 3/4 cup warm water • 1 cup warm milk – whole is best • 1/2 cup sugar • 1 Tbsp. salt • 1/4 cup lard, melted • 2 small eggs, beaten • 5-1/2 to 5-3/4 cups fl our (I prefer Robin

Hood)

Soak yeast in 1/4 cup warm water; let stand for 10 minutes. Using a mixer, add in 2-3 cups fl our, then add in small amount of fl our at a time and mix. Grease ball hour. Punch down dough; let rise another 30 minutes. With the palms of my hands lightly fl oured, I make into walnut-size balls. Grease each ball of dough and place on a greased cookie sheet; pat down and let rise one hour. Indent centers and fi ll with a canned fi lling. (I use cherry or apple, chopped, poppyseed lemon or apricot. You can use any fl avor.) Let raise 10 to 15 minutes. Bake at 375 degrees for 10 minutes. After baking, brush with melted butter. This batch makes 60 kolaches.

For a full batch, all ingredients for original recipe are doubled except yeast is 3 packages and eggs are 3.

Gizzards and Rice

• 2 pounds whole • 1 tsp. pepper gizzards • 1/4 cup butter • 8-10 whole allspice • 2 cups rice • 4 cups chicken broth • 2 cups water • 1 tsp. salt

Boil gizzards in chicken broth until tender; simmer 1 to 1-1/2 hours with allspice, salt and pepper. Add 2 cups rice and 2 cups water – or, add as needed. Boil 10 minutes on low, stirring so it doesn’t stick. Remove from heat. Stir in butter. Let sit 10-15 minutes.

Norma’s Salsa

• 10 cups fresh • 4 cloves of garlic, tomatoes, chopped minced • 5 cups green peppers, • 2 Tbsp. sugar chopped • 2 Tbsp. salt • 3 cups jalapeno • 2 tsp. paprika peppers, seeded and • 2 tsp. dried oregano chopped (I use 1 cup) • 2 cans (6 ounces) • 2 cups onions, tomato paste chopped • 1/2 cup fresh parsley • 1-1/2 cups cider or cilantro, chopped vinegar

Combine fi rst 10 ingredients and bring to a boil; and side of bowl (I use lard.) Cover and let rise for one

reduce heat and simmer, uncovered, for one hour or until mixture thickens. Stir in tomato paste and parsley or cilantro. Simmer 5-10 minutes longer. Pour hot into jars, leaving 1/4 inch headspace. Process 30 minutes in boiling water bath. Makes 6 pints.

Norma continued page 16

CA_Nov6_1B_JO

(320) 249-7579

brandonstang23@gmail.com

CA-Nov6-1B-MS • We offer full service or assisted loading/hauling • Newer reliable equipment Call for questions and scheduling • Vertical beater manure spreaders • Tanks • Track skidloader • Front and rear open roof box

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

PRODUCTION ASSISTANTS WANTED

Heim Milling Company is looking for hard working Production Assistants - full time - to join our team!

We are a family owned, St. Cloud based, regional feed manufacturer and distributor serving a multi-state market.

Looking for people to work in our production plant producing multiple types of products by mixing products, packaging them, and loading / unloading of products into our delivery trucks, warehouse supply area and customer vehicles. Also looking for person either currently holding valid CDL or willing to obtain CDL.

Would perform above production tasks as well as being a back up driver.

Agricultural experience / background is preferred!! The full-time position off ers competitive wages and benefi ts that include health insurance, paid vacations and holidays, profi t-sharing and 401k, and longevity bonuses. CA45-1B-RB

We drill wells year round.

Winter, spring, summer or fall, our drill rigs are hard at work. We’re committed to providing the best possible water supply, no matter what time of year it is! Don’t wait, give us a call today.

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