Country Acres - October 2 edition by Star Publications

Country Friday, October 2, 2020

cres A Focusing on Today’s Rural Environment

Volume 8, Edition 13

PHOTO BY KAYLA ALBERS

Amber Thesing admires her 3-year-old Bactrian/ Dromedary hybrid camel, Beefcake, on Sept. 23 at her home in Randall.

A love for the Thesing learning about camels as she goes

BY KAYLA ALBERS | STAFF WRITER

ANDALL – When Amber Thesing visited Safari Up North in Brainerd a few years ago, she saw a weanling camel and she instantly fell in love. Since then, she and her husband, Mike, have been on the hunt for camel memorabilia, members of the camel community and another camel to add to their exotic animal family on their property in Randall. “Once you start looking, there are camels everywhere,” Amber said. “You just have to know who to talk to.” When the Thesings travel, they try to find camel memorabilia on every trip. They start by going to antique stores and look from there. They have come away with gems such as a camel bone necklace and a camel cookie cutter. “I never would have seen it (the bone necklace) had I not asked the store owner,” Amber said. Over the years, Amber has also acquired camel figurines, a hand-carved basket, a child’s toy from the 1930s, leather camels and a dictionary page with a camel painted on it. One of the most interesting experiences Amber had when searching

ST R

Publications The newspaper of today is the history of tomorrow.

exotic

for camels was when she was visiting Wyoming. She was told to go to a restaurant and ask to see Clyde on the board of directors. When she and Mike popped their heads in to see, there was a huge black-and-white photo of a camel named Clyde, who was elected to the restaurant’s board of directors. “It is our mission to find something camel related,” Mike said. Mike and Amber currently have one camel, Beefcake, who is almost 3 years old. They describe him as a bratty teenager at this stage in his life. With camels not being fully mature until they are 8 years old, Amber has five more years to train with Beefcake. Beefcake is a hybrid between two different types of camels: a Bactrian and a Dromedary. Bactrians have two humps, while Dromedaries have one hump, so Beefcake has one giant hump with a dimple in it. He will grow to be over 2,000 pounds in size; double what he is right now. Bactrians originate from Mongolia, which allows Beefcake to adjust to the weather very well, especially the cold Minnesota winters.

This month in the

COUNTRY

PHOTO SUBMITTED

Captain (from left), Donkey and Beefcake hang out at the Amber and Mike Thesing property in Randall.

“The first winter we had Beefcake, he was just out there rolling in the snow like a dog,” Amber said. “He is just like a giant lap dog, follows you around everywhere.” Amber has a trainer come out to the house once a year for a week to help work with Beefcake. He is currently working on ground driving in a harness and Amber hopes he will eventually be able to give rides and pull a wagon. “We want to get (United States De-

partment of Agriculture) registered so we can go in parades or go to birthday parties,” Amber said. “But I would really love to have field trips for little kids come here.” Beefcake came from north of Tulsa, Oklahoma. A second camel, Captain, that the Thesings just sold, came from Wisconsin.

Talents (and apples!) to share Eden Valley

Catching the eye of passersby Waite Park

How do they do that? Diane Leukam Column

12 A breed with history Royalton 15 The innkeeper at Carmel Staples

Camels page 2

18 “We like that Minnesota Nice feel” Long Prairie 21 Country Cooking

Page 2 • Country Acres - October 2, 2020

Country Acres

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

Camels from front

To keep Beefcake company, Amber and Mike purchased a donkey, which Amber appropriately named “Donkey.” Amber and Mike also have two mini pigs, a cat and a dog. However, they are currently on the hunt for other exotics to accompany Beefcake. “In the camel community, they are closer than you think; that is kind of the rule of thumb,” Amber said. A challenge for Amber since getting Beefcake has been finding sources to help her with raising a camel, and jumping into something she knew very little about. But since bringing Beefcake into her life, she has done a lot of research on camels and learns a lot every day. Amber discussed the health benefits of camel milk. Camel milk does not have the lactose protein, which means it is a safe alternative of cow milk for those who are lactose intolerant. There have also been studies conducted that have begun to show that camel milk may be able to help with autism, Amber said. Camels also have a bacterium in their stomach that, when commingled with cows, can transfer into the cows’ stomachs and help them process poor grass more efficiently. “I think it would be beneficial for farmers and ranchers

PHOTO SUBMITTED

Amber Thesing (from front), Captain, Donkey, Beefcake and Mike Thesing go for a fall walk in Randall.

to look into camels for sure,” Amber said. “Especially as far as their grazing qualities and commingling.” Amber enjoys the ability to learn as she interacts with Beefcake. From learning his body language, his sounds and behaviors, she loves having the opportunity to learn by his side. “It has been a rewarding experience because every day is something new,” Amber said. “It’s all so new and foreign.”

PHOTO BY KAYLA ALBERS

PRODUCTION STAFF

A camel children’s toy from the 1930s purchased by Amber Thesing at an antique store is displayed in her home in Randall.

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.

PHOTO SUBMITTED

PHOTO BY KAYLA ALBERS

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A dictionary page with a painting of a camel and a camel necklace Beefcake and Donkey take a picture with Santa (a board member of made out of bone are two of Amber Thesing’s camel treasures that the humane society) at the 2018 Santa Paws event at the Morrison County Animal Humane Society. she has collected.

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Page 4 • Country Acres - October 2, 2020

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How do they do that? Fall is here and sometimes it on people with other crops: apples and feels like you are watching the season grapes. We have many specialty crop change right before your eyes. This growers in our area and it’s always fun happened on for me on Monday when to see what they are up to. According I had the opportunity to take the drive to foodandfarmmn.org, there are more from Sauk Centre to the Atwater area than 68,000 farms in Minnesota, and for an interview. 97% of them are family farms. The skies were quite dark with That should bode well for us beshowers here and there and it was cause, from the feedback we have rewindy and cool. It reminded me of ceived from our readers, you love fama time years ago when my husband, ily farms and farm families. So do we! by Diane Leukam Don, and I were at the Mill Pond in Speaking of families, the wild turNew London. The clouds were heavy and dark keys in our neighborhood continue to grow and as they rolled in over the golden-yellow tree line, provide us with entertainment as they make themand the cool wind seemed to be blowing the new selves at home. For those of you who are new to season in as we watched and felt it around us. I this paper, I shared a photo in our July 17 issue of actually did a painting based on a photo taken in mama turkey and her 12 poults as they roosted for the moment, partly because of my favorite color the night in our backyard. They were high in a tree combinations in nature is the dark blue-gray skies and fit together on one branch. It’s only been a few against the yellows of trees or cornfields. months, but they now look fully grown and I susDuring Monday’s drive, another harbinger of pect they now have to find a bigger branch if they fall was visible over the cornfields and through the want to roost together each night. mist and light rain. Flocks of thousands of blackTheir growth reminds me that along with the birds were doing their migration dance, moving in fall harvest comes the beginning of various huntunison above the fields. We have all seen this phe- ing seasons. The wild turkey season begins tomornomenon, but how in the world do they do that? row (Oct. 3) and runs through Nov. 1. I admit our How does a cloud of creatures move together as backyard turkey friends look like they would be one, this way and that, as though they each know more than enough for a Thanksgiving dinner for a what the others are thinking? crowd, but living in the relative safety of the edge There are many scientific theories about this, of town, they will probably grow old here. but I’m not sure anyone has the exact answer yet. For many, hunting is as natural as the changing There is talk of biological radios and murmura- of the seasons. The bounty of the land is not only tions. I prefer the term, “aerobatics.” Whatever you crops but also some of the wild animals that are call it, it’s just a pleasure to watch. among us. The corn they were performing above was As always, there is the matter of safety. So, golden brown, getting nearer to harvest each day. whether you are in a tractor, a duck or turkey blind In Central Minnesota, the corn silage season is or anywhere in between, please stay safe out there! nearly finished. Soybeans are well ahead of the Finally, if you ever wish to access our online five-year average at 31% finished. All those extra archives to read previous issues as far back as Janwarm summer days helped everything grow quick- uary 2017, simply go to www.star-pub.com and ly. click on the Country Acres icon. Enjoy! We don’t have any corn or soybean growers in this issue of Country Acres, but we do have stories

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(Above) A Regent apple tree nears harvest Sept. 22 in James Schutz’s orchard near Eden Valley. (Right) These Haralred apples appear to be ripe, but Schutz will wait to pick them until after a couple of frosts sweeten them. 2019

there to protect them from the wind and the apples will become their feeding grounds. Schutz cares for the trees himself, taking the suckers off and removing branches growing inward toward the center of the tree. To keep the bugs at bay, he waits until about a quarter of the blossoms are left on the tree in the spring and then sprays insecticide, saying consistency is key. Schutz explained the work to produce the perfect apple begins the spring before. The buds and blossoms of Spring

produced the apples of today. “It was a cold and miserable spring, so there aren’t that many apples this year,” he said. Next year, Schutz anticipates a good crop as Spring 2020 brought perfect temperatures. Small half-moon cuts in the apples, he said, indicate that bugs have gotten to the fruit and laid larvae inside, often happening when the apple is smaller than a marble. He also has to watch his pears closely for bugs. This year’s crop of pears were damaged by hail and the tiny cuts in the skin from the hail opened up the fruit to bugs; that made the perfect place for bees to gather. Spring is also time

to help regulate the number and size of apples a tree will produce, as he explained while wandering through his trees. “Every spring after they are done blooming and the apples are the size of a marble, I pick all the clusters down so there’s only one on a cluster,” Schutz said. “When you get to this time of year you look and think, did I forget this tree? No, I didn’t. If I left them all on, the apples would be really small.” Beyond treating the trees for bugs, Schutz does not do a ton of maintenance during the growing season. He cares for the trees after a storm, removing broken branches, and mows around them with a special adapter on his mower that cuts up

Schutz page 7

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James Schutz shows a piece he is working on in his woodworking shop at his home in Eden Valley. Woodworking keeps him busy and, along with his orchard, is an outlet he uses to share his talents with others.

Page 8 • Country Acres - October 2, 2020

Catching the eye of passersby “Farm Beautiful” standing tall 90 years after being built BY KAYLA ALBERS | STAFF WRITER

WAITE PARK – Driving down Interstate 94 toward St. Cloud, a large barn standing sturdy and tall may catch the eye from the road. The 1935 barn, known as “Farm Beautiful,” was built during the Great Depression, but shines brightly amongst an array of fall colors in the afternoon sun. “A rock is a rock, but every rock is a different color,” said current owner of Farm Beautiful, Jerry Zabinski. The exterior of the barn and a machine shed are layered with field

rocks. Zabinski remembers that his father, Joseph, helped haul them over and then they were encased in cement, with intricate circular designs around the perimeter made out of a combination of granite and field rocks. Zabinski knew of Farm Beautiful when he was growing up on the farm across the road with his brother, Bob. When it was time for the brothers to take over the family farm from their dad, Zabinski moved across the road where he rented Farm Beautiful with his wife, Kathy, who he

PHOTOS BY KAYLA ALBERS

The afternoon fall sun illuminates the colors of the field rocks used in the construction of the three-story barn at Farm Beautiful, on Sept. 23 in Waite Park. The structure was made from hand-poured cement in 1935, and was an employment opportunity during the Great Depression.

married that same year in partnership with his broth1970. er to continue farming the Zabinski maintained a land. In 1980, Fred Schilplin, who owned Farm Beautiful, passed away and Zabinski bought the property where he and his wife are still living. Zabinski and his brother used to milk cows, Your Complete Tire Center but now they just have a few head and grow alfalfa Serving Central MN and corn between the two farms. Zabinski rented out for all of your his land to one of his sons, farm tire needs! Lee. Now Zabinski maintains and does his best to 2 Farm preserve what is left of a ks three-story barn, a blackService Truc ! smith shop/machine shed le b a il ava and the history that lies within them. Zabinski admits that the farm does not When look as it used to, but he you’re down has put a lot of energy into we will the upkeep of the property, be out. such as sealing windows and doors and replacing the roof of the barn. “There used to be an arch over each of the doors and windows,” Zabinski Business 23 East, Paynesville • koronistire@yahoo.com

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Kathy and Jerry Zabinski stand in front of Farm Beautiful on Sept. 23 in Waite Park. The Zabinskis moved to Farm Beautiful after they were married in 1970.

said. “A lot of ornamentation has come off over the years and it just isn’t practical to try to replace it.” Students from local colleges even used to come to the farm to draw the arches and designs of the barn for art classes. The three-story barn was one of 11 projects financed by Schilplin, owner of the St. Cloud Times in 1930, to combat unemployment during the Great Depression. It was origi-

nally built to be fireproof. The barn was poured with hand-mixed cement, with a cement floor at each level, and stands 40 feet tall. Although almost 90 years old, the cement is still sound. It has a few cracks, but the barn has not shifted. The top level of the barn is a hayloft that Zabinski used to fill as

Farm Beautiful page 9

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Page 10 • Country Acres - October 2, 2020

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Friday, October 2, 2020 - Country Acres • Page 11 housed young cattle and is layered with yellow brick. There is also a section of box stalls meant for housing horses. The barn also has a 45-foot silo that is made entirely of cement. The structure is incredibly unique and one of a kind to the area, drawing the attention of passersby from all over to come

and admire the structures. “We have people from the freeway that find the next exit and work their way back to look at it,” Zabinski said. “We have no problem with people taking a look as long as we know they are here.” Farm Beautiful is truly beautiful, and Zabinski hopes to continue preserving it while

he owns the property. He and Kathy enjoy the history of the farm that they feel fortunate to be a part of. “It’s nice to have something that was built good enough to

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A view of the front of the three-story barn at Farm Beautiful features circular rock designs. A view of the machine shed is just beyond.

PHOTOS BY KAYLA ALBERS

The last remaining ornamental arch of the three-story barn structure is shown in this photo taken Sept. 23 at Farm Beautiful.

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Page age 12 • Country Acres - October 2, 2020 PHOTO BY ANDREA BORGERDING

Darrell Larsen stands among the cattle pens Sept. 24 on his farm near Royalton. Larsen is retiring from raising registered Texas Longhorns after 30 years.

A breed with history Larsen eclipses 30-year career of raising Texas Longhorn Cattle BY ANDREA BORGERDING STAFF WRITER

PHOTO SUBMITTED

Queen licks her calf in an undated photo. Queen was one of Darrell Larsen’s favorite cows in his herd of Texas Longhorns

ton, Larsen will continue breeding Red Angus cattle. Larsen recalls fondly his travels in the past 30 years, including marketing meat and purchasing

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breeding stock for his herd of Texas Longhorns. His journey with cattle began in 1980 when the Larsens moved to his father’s farm as a fourth generation. They started with raising hogs and chickens. They rented out their pasture for many years before deciding to purchase their own cattle. “I couldn’t decide what kind of breed,” Larsen said. “I visited both Charolais and Hereford herds and found disappointments in both of them.” Larsen saw an ad for registered Texas Longhorns for sale. At first glance, Larsen knew he wanted to raise Longhorns. “They are very docile,” Larsen said. “I can walk up to most of them and grab the end of their horn.” The history of Texas Longhorns was also important to Larsen. Texas Longhorns once thrived in the United States in the late 1800s and early 1900s. “They were very numerous back then,” Larsen said. “But then, the

European breeds came in with faster gaining rates and increased in popularity.” To build their herd, Larsen bought cattle from herds in Texas, Colorado, Missouri, Kansas and Ohio. In 1998, the Larsens visited a Texas ranch owned by former Vikings Football team owner, Red McCombs. “We bought two cows from that sale,” Larsen said. “One was from Red’s breeding and another was consigned to the sale.” As his herd grew in numbers, Larsen began direct marketing the beef quarters. Beef from Texas Longhorn cattle is lean and considered high quality. “Longhorns are not as big as some other breeds, but they make up for it in efficiency and quality of their beef,” Larsen said. Larsen suggests Longhorns for someone who wants to feed out the animals and direct market the meat.

Larsen page 13

CA-OCT2-1B-WS

ROYALTON ROYA ALTON – It took justt one walk into a pasturee full of Texas Longhorns Longhorrns for Darrell Larsen tto fall in love with thee breed. “They “Theey are just gorgeous,” Larsen said. “The cattle caattle are in every different diffferent color.” After Aftter 30 years of raising raissing registered Texas Longhorn cattle, Darrell Daarrell and wife Arlene Arlenne are dispersing their thheir herd. Althoughh the cattle, often in i a wide array of reds, redds, browns and blacks blackks and varying shapes shappes and spans of horns h will no longer longger graze his pastures pastures on his farm m near Royal-

Friday, October 2, 2020 - Country Acres • Page 13

Country Acres

Country A cres

Friday, May 1, 2020

family Cattle

Volume 8,

Edition 5

Polzins pur elite geneticsue of various s breeds

Focusing on

Today’s Rural

Environmen

PHOTO SUBMIT Brooke (from rae and Coltonleft), Chris, Leslie, TED the 2019 MinnesPolzin are pictureDesid at Brooke’s Herefo ota State Fair, where her class at the rd heifer, Lil Red, invested in elite4-H Show. The Polzinswon embryo center cattle at their farm are and in Darwin.

By DIANE LEUK Staff Write AM r DARW and Leslie IN – At the Chris in Darwin, Polzin household tle … and it’s all about catnections. family, and conNow, one else with like everyadjusting to kids, they are due to COVI school at home begins with D-19. Each day legiance. Atthe Pledge of Althey sit in 9 a.m. Central, I with drive around a buddy of Neal McCoy, the and talk more than theirs who for the phone and my wife on hand to produc 1,560 and and perhap kids do the e embryos, days has recited consecutive work,” company. bulk of s anothe of Allegiance the Pledge smile. Chris said with the cipients to receiv r 50 reThe Polzin e a live on “I am not s also own Facebook organized. bryos. Those embry the em- many bulls page. Then, his We make a good for os have ics, become some school day their to meet team but the bulls their genetbegins in the middle trying cattle in the of the leading elsewh are housed McCoy is a . .” industry. ere, The organi ic legend who country mu- marily “I have alway zation semen used.and only frozen has release done by Leslieis pri- thing for s 5 albums d admits elite quality had a ics are marke Their genet, who since she prefer ted throug the early 990s, includ s to stay and our goal is makin cattle partnership with h a in best cattle g the al, forme ABS Globum and one ing three plati- mostthe background. She in the gold. He is rly is involv the ed in the day-to even better,” Chris industry Breed investor in also day ers Service American operatio cattle a d - are i said “W

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PHOTO BY ANDREA BORGERDING

Larsen

from page 12 “Direct marketing is a lot of extra work,” Larsen said. Larsen stopped breeding purebred registered Longhorns about 10 years ago and began crossbreeding to Red Angus to increase the chances of getting solid red calves. At that time, the herd had grown to about 50 animals. “When we decided to increase our herd numbers, we wanted to enjoy a breed that we didn’t have to direct market beef,” Larsen said. In addition to selling beef, Larsen also sold registered purebred Texas

Longhorn breeding stock. At one time, his market was half beef sales and half breeding stock. “Raising breeding stock is enjoyable,” Larsen said. “But, we are on the northern edge of that market. It’s more popular in southern states where they have year-round grazing.” Larsen sold breeding stock to several farms in Minnesota, Iowa, Kansas and South Dakota. “We traveled a lot,” Larsen said. “We enjoyed showing them to many folks and we helped several with start-up operations.” Larsen’s herd of Texas Longhorns was most notable for their calm demeanor and larger-bodied

Larsen page 14

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Page 16 • Country Acres - October 2, 2020

Carmel from page 15 320-243-3938 www.feedco.net

salutes TYLER PETERS Sauk Centre Senior Parents: Jeff and Melanie Peters Sauk Centre FFA Chapter

Tell us about your FFA program and your involvement in it: Our FFA program is very What are your plans for the future? I diverse, ranging from 7th to 12th grade. I do not plan to attend a two-year college to focus somehold an office this year, but I am very active within where in the area of ag mechanics. the chapter with events like fruit sales, planning committees and participating in a CDE. What are your favorite holidays, music and food, and why? My favorite holiday would What is the greatest benefit you have have to be the 4th of July. My extended family received from being involved in FFA? I have goes to a cabin for a few days and we spend lots gained many great friendships with people across of time on the lake doing water sports and fishour state and had the opportunity to meet people ing. My favorite music would have to be Country. around the world at the National FFA Convention Country music was always played while I rode and Expo. along with my dad and it just kinda stuck with me. My favorite food is a classic bacon cheeseWhat other hobbies and interests do burger. On the farm I work at we raise beef, so I you have outside of FFA? I show Dairy Cattle in grew up eating lots of beef, and it’s tasty! 4-H, I am a member of the Sauk Centre baseball and trapshooting teams, and am a manager for the Sauk Centre football team. I love to be outside working on a local farm, hunting and fishing.

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Mary Raddatz’s grandchildren, Cash Rau and Amanda Brawthen, make their own apple pies using apples from their grandmother’s orchard.

leave the grass clippings to break down and replenish the soil. She handles the bagging herself. Studying each and every apple to

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Carmel page 17

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the pack. From there, the pouches are emptied into half-bushel apple baskets and transported on a trailer and four-wheeler to Raddatz’s sorting area. Fresh off the tree, she said, they don’t often need washing and can be directly sorted and placed into bags for purchase. The apples are only picked after the first hard frost so they get their full flavor. Raddatz doesn’t fertilize and she doesn’t use pesticides; she lets the environment do all the work. She does have her 15-year-old grandson, Cash, cut the grass right up to the tree trunks and

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Friday, October 2, 2020 - Country Acres • Page 17

from page 16 for pie-baking and which ones are perhaps, not good enough to save. “We have a little bit for everyone,” she said. The apples take up a couple acres of the land and the rest, she rents to other farmers. Her home and the apple barn sit within 20 feet of one another. Atop the apple barn Mary and Marty Raddatz had built sits the Carmel Apple Inn, a more than 1,000-square-

“Our famous thing is the Caramel Apple French Toast,” she said. “If you like sweets, that’s the number one thing we do.” -Mary Raddatz

foot space, boasting cathedral ceilings and built in the style of an old English horse barn. The inn contains two suites separated by a shared living room

PHOTO SUBMITTED

Bags of apples are ready to grab and go inside the Carmel Apple Orchard’s apple barn, where owner Mary Raddatz sells not only apples but jams, jellies and pies. Her husband, Marty Raddatz, who died a year ago in October, stands in the background of this photograph. Marty was always happy to visit with customers.

filled with games, a library and classic movies. A deck overlooks the orchards and the gardens below. There’s also a bonfire pit so guests can take in the full ambiance of the orchard. The bed and breakfast, which is open May through November, was not part of the initial plan, but as they built the apple barn, the lumber company mentioned the upper level space and the Raddatzes’ daughters said a B&B would keep their father busy in retirement, so the couple did just that. The Huntington Suite features a cherrywood king-sized bed as well as a gas fireplace. The room is decorated in a garden theme and what Mary refers to as restful greens, browns and beiges. The Wadena Suite houses a queen-sized mahogany four-poster bed with a private full bath and gas fireplace. This suite has the feel of a farmhouse and is finished in pastel aqua with traditional white

PHOTOS SUBMITTED

Hundreds of Honey Gold and Wolf River apples sit ready for the fall season at the Carmel Apple Orchard Inn. Owner Mary Raddatz inspects each and every apple herself to make sure only the best are sold as firsts.

lace curtains. Each morning the inn is occupied, Mary prepares a full made-from-scratch breakfast. Guests are able to choose from a menu

of items and she prepares everything from Belgian waffles and omelets made from farm-fresh eggs to quiche, homemade scones and muffins.

“Our famous thing is the Caramel Apple French Toast,” she said. “If you like sweets, that’s the number one thing we do.”

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PHOTOS SUBMITTED

Dawn Richter prepares to crush the grapes in the on-site press at Dragon Willow Winery. The grapes are collected in harvest bins, each holding approximately 30 pounds of grapes.

Dawn and Curt, Jayden (7) and Arya (22 months) Richter pause for a photo on their property near Long Prairie.

Richters

from page 18 The Richters track each volunteer’s hours and pays them back in wine, along with an invite to a catered dinner at the winery. “I prefer the hand-picking method,” Curt said. “You can identify the bad clusters during picking and make sure you’re using the best fruit possible.” They work with only

one variety of grapes at a time, picking them into harvest bins that hold about 30 pounds each. The bins are loaded into a wagon and transported via four-wheeler back to the winery. This year, the yields are down at many vineyards across Minnesota due to a hard freeze in May when temps dropped down to 24 degrees overnight. The Richters’ vines were far enough along in the budding process that they took a hit. Ear-

ly spring frosts, and early September frosts before everything is picked, can be especially detrimental to the crops. Many of the varietals grown at the Richters vineyard come originally from the University of Minnesota’s Horticulture Research Center, a leader in growing cold-climate grapes. Each March/April, the Richters remove 90 percent of the last year’s growth from the vine; they cut out the shoots from the previous year, leaving just the buds (spurs) behind. When the vines come out of dormancy, the Richters work throughout the summer to maintain them and encourage orderly growth. Later in the fall, they need to pull the leaves from the vines to allow for full sun exposure and throughout the year they need to monitor for diseases and pests, including black rot and powdery mildew. When they first began the vineyard, and even now they get advice from other growers in Minnesota. “The winery community is different,” Dawn said. “We don’t have competition with each other.

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Friday, October 2, 2020 - Country Acres • Page 21

COUNTRY COOKING BEV KOPITZKE Paynesville Stearns County

Peanut butter cookies • • • •

1 cup shortening • 2 eggs, beaten 1 cup brown sugar • 2-1/2 cups flour 1 cup white sugar • 1 tsp. baking soda 1 cup peanut butter • 1 tsp. vanilla Preheat oven to 350 degrees. Cream shortening, sugar and peanut butter until light. Add eggs and vanilla; mix well. Add dry ingredients and mix well. Roll into balls and press down with a fork. Bake until light brown.

Delicious Baked Chicken • • • •

1 chicken, cut up • Salt 1 can mushroom soup • Pepper 1 can milk • Paprika 1 can cream of chicken soup Preheat oven to 350 degrees. Mix mushroom and chicken soups and milk together. Place cut chicken in a pan and pour soup and milk over chicken. Add salt, pepper and paprika. Bake for 1-1/2 hours.

Braunschweiger ball • 4 ounces cream cheese • 1/2 envelope onion soup mix

• 2-1/2 Tbsp. lemon juice • 11 ounces Hormel Braunschweiger

Mix with hands and form into a ball on center of a place. Chill 1-1/2 hours. May also roll ball in shredded cheese.

Ginger cookies • • • • •

3/4 cup shortening • 2 tsp. baking soda 1 cup sugar • 1 tsp. cinnamon 1 egg • 1 tsp. cloves 4 Tbsp. molasses • 1/2 tsp. ginger 2 cups flour Preheat over to 350 degrees. Mix all ingredients. Form into balls and place on a greased cookie sheet. Bake for 10 minutes. Will crack open when done.

Family Favorite Rice Krispie Bars • 1 cup sugar • 1 cup white corn syrup • 1 cup peanut butter

• 2 cups miniature marshmallows • 6 cups rice Rice Krispies

Bring sugar and white corn syrup to a boil. Add peanut butter and mix well. Add marshmallows. In a large bowl, add Rice Krispies and mix well. Pat in a 9x13 inch buttered pan.

Delicious Banana Bread • • • • •

3/4 cup butter 1-1/2 cups sugar 1-1/2 cups mashed bananas 2 eggs 1 tsp. vanilla

• • • • •

2 cups flour 1 tsp. baking soda 1 tsp. salt 1/2 cup sour milk Nuts (optional)

Preheat oven to 350 degrees. Cream butter and sugar. Blend in bananas, eggs and vanilla. Add dry ingredients and sour milk alternately, blending just until well combined. Bake 1-1/2 hours in a 5x9 inch greased and floured loaf pan.

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Cream Cheese Frosting • (May be used by spreading on Pumpkin Bars recipe) • 1/2 cup soft butter, not melted • 1 (8-ounce) package cream cheese, softened

• 1 tsp. vanilla • 4 cups powdered sugar • 1 pinch of salt

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Page 24 • Country Acres - October 2, 2020

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