Country Acres - September 2, 2023

A TRAVELING f a s h io n is t a fashionista f a s h io n is t a fashionista

Wiese operates mobile boutique

BY ALEX MIDDENDORF | STAFF INTERN

BERTHA— At the end of a dead-end gravel road, Haley Wiese can be found tending to the beef cattle that she and her husband own at their home near Bertha. In addition to the cattle, Wiese’s passion lies in the world of fashion, specifically with the traveling boutique trailer that she owns called Gravel Road Mercantile.

The trailer is filled with an array of various products, ranging from clothing and shoes to jewelry and accessories. The clothing ranges from size small to 3X, which is a feature that Wiese said customers appreciate. The products reflect a country style and sport various messages, such as “support local farmers.”

“The country and farming style is 100% who I am,” Wiese said. “I grew up on a dairy farm and have always been the country kid. I wanted to bring the country clothing to my boutique for that reason.”

Wiese’s passion for creativity began when her husband, Derek, purchased her a Cricut crafting machine in 2015. From there, she started a business creating homemade items with the Cricut. She took her creations to craft shows, and her passion for sharing her creativity with the world grew from there.

“I love interacting with the people,” Wiese said. “I love the county fairs, rodeos and just anywhere where the country and cow people gather. It’s fun when I get to meet people and share my products with them.”

Wiese page 2

PHOTO BY ALEX MIDDENDORF Haley Wiese arranges clothing on racks Aug. 2 at her home near Bertha. Wiese brings her mobile boutique, Gravel Road Mercantile, to county fairs, rodeos and other local events.

PHOTO SUBMITTED Haley Wiese models her boutique clothing at her home near Bertha. Wiese sells clothing with a country style that matches her personality and supports local farmers.

PHOTO BY ALEX MIDDENDORF

Haley Wiese stands outside her mobile boutique trailer Aug. 2 near Bertha. Wiese purchased the trailer in 2021 after beginning her business in 2020.

PHOTO SUBMITTED Beef cattle gather in the pasture at the Wiese residence near Bertha. Haley Wiese grew up on a dairy farm and now raises beef cattle with her husband Derek and daughters, Alli and Harper.

CAountry cres

Published by Star Publications

Copyright 2023

522 Sinclair Lewis Ave. Sauk Centre, MN 56378

Phone: 320-352-6577

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NEWS STAFF

Sarah Colburn, Editor sarah.c@star-pub.com

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Nancy Powell

Maddy Peterson

Cheyenne Carlson

Karen Knoblach

Annika Gunderson

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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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Wiese from front

Boutique clothing was added to the business in 2020 with a simple plan of selling items through Facebook. After growing quickly, she began to consider the idea of a mobile space for her business. Having seen others online with mobile boutiques, Wiese began to envision herself traveling with her goods.

“I was just casually searching Facebook Marketplace and this trailer caught my eye,” Wiese said. “Somebody had actually already used it as a boutique and was already set up that way.”

Wiese went to see the trailer with no intention of actually purchasing it. However, she ended up taking it home with her.

With her business succeeding, Wiese said she appreciates the opportunities she has been given.

“I just keep growing and learning new things every day,” Wiese said. It's definitely been a big learning curve, but I love to be busy, and I can’t wait to see where it continues to lead me.”

Wiese page 3

BE

With the constant growth of the boutique and the business, I have been able to do this and still spend time with my family.

- Haley Wiese

PHOTO BY ALEX MIDDENDORF

Clothing hangs outside of Haley Wiese’s traveling trailer Aug. 2 near Bertha. Wiese arranges the clothing items in outfits that are appealing to customers.

PHOTO BY ALEX MIDDENDORF Earrings sit on display as a part of Haley Wiese’s traveling boutique Aug. 2 near Bertha. The products are available both through the boutique as well as an online store.

PHOTO SUBMITTED Alli Wiese (front); (back, from left) Harper Wiese, Haley Wiese and Derek Wiese gather for a family photo. Haley currently operates a mobile boutique as her full-time job.

Wiese

from page 2

Having a traveling boutique rather than a physical store location, Wiese is presented with both opportunities and challenges throughout her selling season. Minnesota winters force the trailer boutique to be a seasonal commodity, with events taking place throughout the months of May through October. In the winter months, Wiese spends more time at home with her two daughters and also attends the occasional indoor event.

“This is now my full-time job,” Wiese said. “With the constant growth of the boutique and the business, I have been able to do this and still spend time with my family.”

As the business grows, Wiese is looking to expand her online presence and sales options through different mediums. She operates a VIP Facebook Group as well as a website where her products are available to online shoppers.

“I'm trying to grow my online sales more,” Wiese said. “New projects are taking place online as well as with the (trailer) store, and I am excited to share them publicly as they are finished.

Wiese said she has one project in the works for later this fall and plans to share the news with her customers in the near future.

“The business is always evolving,” Wiese said. “There are exciting changes, and I can’t wait to share them.”

Wiese also uses her fashion taste and knowledge when displaying her products.

“One of my favorite parts of the boutique is being able to put the outfits together for the buyers,” Wiese said. “The people like to see those put

together, and it is visually appealing.”

The mobile aspect of the boutique is another facet of the business that excites Wiese.

“I don’t like to sit around and wait for people to come to me,” Wiese said. “I like to be busy, and I like to go where the people and the farmers are.”

With the abundance of products that the boutique carries, Wiese is able to make selections depending on the event she is attending.

“If I am at a county fair, I will put out more farm stuff,” Wiese said.

Wiese said the farm-themed clothes are some of her favorite products, and she loves it when they catch people’s attention.

“Farmers are the most important people in the world,” Wiese said. “I want to be able to support them.”

PHOTO SUBMITTED

Items for sale in Haley Wiese’s mobile boutique are on display. Wiese brings her mobile boutique to rodeos and country fairs.

Taking a chance

Heald family’s venture bears fruit on apples

BY JAN LEFEBVRE STAFF WRITER

ALEXANDRIA – As the apples on their Sweet Tango and First Kiss trees approached ripeness Aug. 15, Troy and Tracy Heald were preparing for the annual opening of fall activities at their business, Country Blossom Farm near Alexandria. Their onsite bakery, retail store and you-pick apple orchard were ready to operate on extended fall hours, making the site a true family destination — something the couple had intended the farm to be from its inception.

“About two years before we bought the place (in 2009), we had the vision of what is here now,” Troy said. “It’s probably changed a little

along the way, but this is basically what we wanted because there was really nothing in our area for families and fall fun.”

Today, Country Blossom Farm has 17 acres of apple orchard. It also offers you-pick strawberries and raspberries as well as pumpkins and other produce. But, the site is home to much more and might best be known for its bakery, which offers pies — both sweet and savory varieties — as well as cookies, crisps, donuts, turnovers, bars and other baked goods. Both Troy and Tracy have backgrounds in baking and have put their experiences, and experimentations, to good use.

Healds page 6

PHOTO S BY JAN LEFE B VRE

The large facility holding the retail store, bakery and processing space at Country Blossom Farm welcomes visitors Aug. 15 near Alexandria. This is the ninth year that the farm will extend its hours to welcome guests for fall family activities.

Troy and Tracy Heald stand in their retail store Aug. 15 at Country Blossom Farm near Alexandria. Besides offering a large variety of baked goods made on site, the store has locally created foods and gifts as well as décor and other items.

Baker Sarah Reiter (left) and kitchen manager Gabby Wax prepare apple caramel crisps Aug. 15 in the on-site bakery at Country Blossom Farm near Alexandria. The bakery offers pies — both sweet and savory varieties — as well as cookies, crisps, donuts, turnovers, bars and other baked goods.

Troy Heald shows one of the latest pieces of equipment in his family’s bakery Aug. 15 at Country Blossom Farm near Alexandria. The machine, a dough sheeter, takes the bakery’s homemade dough and presses it into the perfect thickness for making pies, alleviating the laborious task of rolling dough by hand.

Healds

from page 5

“In high school, I worked in bakeries, and my grandma and grandpa owned a bakery,” Troy said. “I remember going there and enjoying that.”

Tracy grew up relishing her mother’s recipes and baking with her.

“My mom was a stay-at-home mom and showed me how to do a lot of those things; she is a really good cook,” Tracy said. “She’s from Canada, so our meat and potato pie is a Canadian thing that we would eat

every Christmas. I started doing her recipes that I liked — and thought other people would like — and then I just went with it.”

The couple kept trying until they developed the pies and desserts that would freeze well. They also expanded their produce. They have rhubarb, strawberries and raspberries to add to desserts. Some of their pies and cookies are retailed at stores in the area, but most of their baked products are sold out of their on-site retail store. The most popular of their cookies is the raspberry white chocolate, but pies

are their biggest sellers. For savory pies, the Healds began by making pot pies, which they still offer, but they needed something easier for visitors to eat if they were exploring the grounds or partaking in activities there.

“(A pot pie) was almost too much for a person to sit down and eat at once, so we thought, ‘Let’s do hand pies,’” Tracy said. “Then people could walk around the orchard and eat while they did their own thing.”

Healds page 8

Raspberry bushes look healthy Aug. 15 in a greenhouse at Country Blossom Farm near Alexandria. The farm offers you-pick apples, raspberries and strawberries in season, among other produce.

PHOTOS BY JAN LEFEBVRE

Healds from page 6

Tracy describes her hand pies as being like large homemade Hot Pockets. Strawberry rhubarb is the most popular of their sweet hand pies, but their savory

Feed Co. Salutes Marissa Hartung

2023 graduate of Holdingford High School

Parents:Mike and Nancy Hartung

Holdingford FFA Chapter

hand pies are popular too. The Healds continue to change things up from year to year.

“This year we’ve changed again,” Tracy said. “We’re doing a

chicken taco hand pie, a cheeseburger hand pie, ham and salami and cheese, and mac and cheese.”

They also make a breakfast hand pies with eggs, bacon, cheese and sausage.

Those stopping by the retail store can buy full-sized and taken-bake pies from the freezer section.

“Our best-selling (savory) pie is still our chicken pot pie,” Tracy said. “Everybody knows us for that.”

The Healds make pies in chicken, meat and potato, tater tot hotdish, cheesy corn and potato, mac and cheese, and shepherd’s varieties.

“People show up with coolers and stock up on them,” Troy said.

Tell us about your involvement in FFA: In 10th grade, I was treasurer and involved in dairy judging. In 11th grade, I served as the historian and participated in the nursery/landscape Career Development Event. For my senior year, I was the secretary and continued my focus on nursery/landscape.

What has FFA taught you? It gave me better communication skills. I met other people and learned their lifestyle and learned the way they were farming and working in FFA. I learned to be more responsible through the different competitions.

How do you intend to stay involved in agriculture after your FFA career? Now I’m working at a farm, and hopefully I will be on a farm in my future too. I’m feeding steers, picking up eggs from the chickens and doing chores.

What were you involved in outside of FFA? I was in cross-country until my senior year.

What is something you believe people need to know about agriculture? It takes a lot of work. It’s not just eight-hour days; it’s all the time. I don’t think people really know how much work goes into it. They really take farmers and agriculture for granted, and it’s kind of a shame.

Besides the farm’s bakery goods, the store offers gifts and décor as well as goodies from local artisans.

The activities offered at the farm have expanded. Kids can bounce on a 65- by 30-foot jumping pillow,

play in a 40- by 48-foot corn pit complete with sandbox toys and a slide, climb the tall-tire mountain, zoom around the pedal-cart track, enjoy the swings and slides, and complete a creature-quest woodland walk, among other activities.

Wagon rides are offered on Saturdays and Sundays, and families can don safety glasses and enter the 100- by 110-foot netted-off area to play Bazooka Ball, which is like paintball but uses foam balls instead. It has become one of the most popular activities on the farm.

There is also a 7-acre corn maze to explore.

What has become a multi-faceted family business can be traced back to the apples. When the Healds bought their property, they established the orchard as the base for their business goals.

“At first it was more my passion than Tracy’s to start an apple

orchard,” Troy said. “When I was a little kid, my parents took me to an orchard, and I remember that a couple of my parents’ friends had apple trees, and I always thought they were cool. Every house (Tracy and I) lived at, I would always plant a bunch, and then we’d move, and I’d plant a bunch, and then we’d move.”

Troy also said he knew he wanted to shift careers. By 2009, he and Tracy, who met in college as marketing students, were raising a son and two daughters — Taylor, Tristin and Tiana — and Troy’s job in IT sales required a commute from Glenwood to the Twin Cities. Tracy was an at-home mom. Troy wanted more time with his family and with the outdoors.

“I didn’t want to be 60 years old and staring at a computer screen,” Troy said. “I liked what I did, but I liked being outside.”

As the couple looked for farm property, they also joined the Minnesota Apple Growers Association and visited orchards.

“We talked with people, read online books, tried to learn as much as we could — and we still made many mistakes,” Troy said. “We’re still always learning.”

When they bought their property in 2009, moving the family into the farmhouse, they first began their orchard by planting 1,700 trees in 2010.

By 2013, the Healds harvested enough apples to sell at farmers markets, around 100 bushels total. They built their retail and bakery space in 2014 and opened their activity grounds in 2015.

By 2019, Troy was able to leave his IT career and focus full-time with Tracy and their children on running their business.

Healds page 9

PHOTOS BY JAN LEFEBVRE

Tracy and Troy Heald stand among their apple trees Aug. 15 at Country Blossom Farm near Alexandria. Their farm is the site of 10,500 apple trees of various varieties, Sweet Tango being the most popular.

Seasonal employee Abby Biegner stands near the activities entrance booth Aug. 15 at Country Blossom Farm near Alexandria. The booth and grounds were being readied for opening day of fall activities on the farm.

Healds

from page 8

This year, they expanded their facilities — adding more cold storage, a processing room and cider presses — and began making hard cider. Around the building are patio areas with views of manicured rows of apple trees.

On its 100 acres, Country Blossom Farm now has 10,500 apple trees, all irrigated. The best-selling variety is Sweet Tango, partly because ever-popular Honeycrisps ripen a little later, so they are not available for the first weeks of fall activities.

“Provided Mother Nature allows, it will be our biggest Honeycrisp crop ever,” Troy said. “First Kiss is another University of Minnesota apple that has been very popular here as well.”

For cider, the Healds use everything, even crabapples.

“It gives it a little kick; otherwise, sometimes it comes out a little flat, not as much depth to it,” Troy said. “We throw in crab apples so the cider has a little bite besides a little sweet.”

Country Blossom Farm has come a long way from when it was just an idea bubbling up in the minds of the Healds. Now in its ninth season of being fully open for all parts of its business, around 3,000 bushels of apples are produced there each season, which roughly equates to 120,000 pounds of apples or 375,000 medium-sized apples.

The Healds’ son Taylor, now 30 with a

family of his own, joined the business four years ago. Troy and Tracy’s youngest, Tiana, is in college but works when she can, especially as the main donut fryer. Their daughter, Tristin, lives in Florida but visits when she can. All three talk about making sure their own children get to spend time working on the farm they grew to love.

“We wanted the kids to be involved,” Tracy said. “They all had to weed, they all had to pick, they came to the farmers market and sold with me, so it was a whole family thing. It was the best.”

The farm also employs up to 55 workers at peak time, with lesser numbers at other times. There is also one fulltime employee, Gabby Way, who serves as kitchen manager.

Looking around their farm today, the Healds said it is the right size for them and has fulfilled the dream they formulated almost 15

years ago.

“It’s a lot of work, but (the business) is about where we want it to be,” Tracy said. “We don’t want it to be a massive thing. We want it to be family-run and hands on.”

When they were starting their business, a friend advised them to remain grounded and not try too much. It is advice the couple said still rings true for them.

“We always have these great ideas and think, ‘Ah, that would be so fun,’ but in the end, you only have so many hours in a day,” Tracy said.

For now, they are absorbing what their business has brought them and said the best part is seeing the community support them and watching families enjoy their farm, especially children.

“Fall family fun is what we were shooting for,” Troy said. “We’ve achieved that.”

PHOTO S BY JAN LEFE B VRE

The hard cider distillery system gleams Aug. 15 at Country Blossom Farm near Alexandria. Hard cider is one of the newest offerings at the site that has a large apple orchard, bakery, retail store, activities and other offerings.

Troy and Tracey Heald take a moment for fun Aug. 15 at Country Blossom Farm near Alexandria. The couple’s farm has a large apple orchard, bakery, retail store, cider distillery, family activities and much more.

As many Minnesotans do, we feed the birds. We have the usual assortment of birds at the winter feeder and add a hummingbird feeder to attract and feed the hummingbirds in the spring. Those hummers are such daring wee little birds. It’s hard to imagine them flying all the way from their “snowbird” vacation lands in Mexico and Central America back here to central Minnesota.

We’ve had a problem with birds flying from the feeders into the windows of the house. We’ve proactively placed decals on the windows but with only limited impact prevention.

But one day I heard something hit the window and went out on the porch to see what it was. There on the floor of the porch were two hummingbirds. They’d obviously been doing their territorial dive bombing when they crash landed.

One of the birds was on its feet. It looked dazed, but I was hopeful that it would recover in a short time. The other one was lying on its side, doing a long-beaked version of gasping for breath. I was fearful of watching the death of an intrepid long-distance traveler.

Then I remembered that I had found a dead hummingbird on the path not far from the windows. I wondered what could have happened to it. Right then I hadn’t considered a window as the killer.

Though I had no idea if these two would make

it, I had to do something to prevent more collisions. While trying to come up with a solution, I checked on the injured birds. By the third time I looked, the apparently less injured hummer flew between the slats of the porch railing and sailed away. Amazingly, the second one had regained its footing though it still huddled on the floor.

My conclusion from pondering the problem was to attach a piece of fabric on the outside of the window. That window was on the west side of my studio room, overlooking the porch. I could do without the view for the remainder of the spring, summer and fall in order to save the birds.

I went through my fabric stash and came up with a length of pink cotton with small purple flowers. Maybe it wouldn’t be too offensive in the landscape. I headed out the door with the fabric to see if it was enough to cover the window. The second hummingbird saw me coming, and it, too, flitted through the railing and soared to a nearby tree.

I measured, trimmed and duct-taped the fabric along the top of the window, letting it hang loose on three sides. It would move with the wind and not appear to be a space through which to fly.

I can’t be assured that both hummingbirds survived their collision with the window, but I am fairly certain there have been no additional victims. Though it’s not a long-term solution, the fabric is doing a good job, for now.

TRACKER, 800/65R32 RUBBER, BIN EXT, LONG AUGER, ROCK TRAP

• (I-7) 2013 GERINGHOFF ROTO DISK ELITE XL, 6 ROW

30”, SN110130036330,

• (I-8) CIH 1020 20FT FLEX HEAD, SN338776, 3’ CUT, 2PTO DRIVES,

• (I-9) HOMEMADE HEAD MOVER ON RUNNING GEAR

• CIH BEAN HEAD, UNKNOWN CONDITION

• NEW IDEA 2 ROW CORN PICKER, UNKNOWN CONDITION

Grain Dryer & Augers

• (I-10) SUPER B SQ12 GRAIN DRYER, SNDC121090953, 1858 HRS, AUTO CONTINUOUS FLOW 245 BU, ENERGY MISER

• (I-11) WESTFIELD 8’X 41’ AUGER WITH 7.5 HP ELECTRIC

• (I-12) WESTFIELD WR 6’ X 61’ WITH 5 HP ELECTRIC

• (I-13) WESTFIELD MK 10’ X61’ SWING HOPPER AUGER

Tillage Equipment

• CIH 4300 FIELD CULTIVATOR, 44’ WITH HD HARROW AND ROLLING BASKETS, MANUAL DEPTH CONTROL,

FRT. GAUGE WHEELS, OSCILLATING TANDEMS, SN# 0623585

• DMI ECOLO TIGER 730B, 7 SHANK, WITH REAR COVERING DISKS, SN# 823398

• JD 27 STOCK CHOPPER, 6 ROW 30”, 1000 PTO

• 7 SECTIONS DRAG W/CART, NEEDS TIRES

• MOUNTED 5 BOTTOM AUTO RESET PLOW, UNKNOWN CONDITION

• MASSY FERGUSON DISC, UNKNOWN CONDITION

• IH 6 BOTTOM AUTO RESET MOUNTED PLOW, HYD LIFT

Trucks

• (I-16) (TITLE) 1984 IH S2300 DIESEL TWINSCREW WITH 3RD AXLE, CUMMINS WITH 10 SPD, 315/80R22.5 TIRES, 20’ STEEL BOX AND HOIST, ROLL TARP, FRT RUBBER ON ALUM, 79,752 MILES SHOWING

• (I-17) (TITLE) 1976 IH 2050 FLEET STAR TWINSCREW, REMANUFACTURED 3208 CAT DIESEL, ALLISON AUTO-

MATIC, 18’ STEEL BOX AND HOIST, ROLL TARP, 46,009 MILES SHOWING

• (I-18) 1960’S CHEVROLET C60 SINGLE AX TRUCK, V-8, 5 AND 2 TRAN, 16’ BOX AND TRUCK, DAMAGED ROOF AND WINDOW, UNKNOWN CONDITION CHEVY C-50 GRAIN TRUCK, UNKNOWN CONDITION

Planters

• (I-19) JD 1760 12 ROW 30” MAXI EMERGE PLUS CONSERVATION VACUMETER PLANTER, ROW CLEANERS, 2-BU BOXES, HYD FRT FOLD, MONITOR INCLUDED, MARKERS, SN# A01760R690295

• (I-20) JD 7000 18 ROW 22” BEAN PLANTER, HYD FRT FOLD, 3 BU BOXES, REAR LIFT ASSIST, 2PT, MARKERS

• JOHN DEERE 7000, 12 ROW PLANTER, MOUNTED, MARKERS, UNKNOWN CONDITION MISCELLANEOUS OTHER FARM AND LIVESTOCK EQUIPMENT

Adam Sunderman

Cell: 320-761-9918

Jeremy Sunderman

Cell: 320-267-7712

129 Main St. South Sauk Centre, MN 56378

EMAIL: ahconcreteinc@gmail.com

Encouraging ventures

in agriculture

U of M Extension offers start-up class

BY SARAH COLBURN | STAFF WRITER

As farms across the Midwest leave the marketplace, the University of Minnesota Extension is doing something to encourage new farmers to the field.

“Small farms are still really important in food production and economics of our rural areas,” said Taylor Herbert, an extension educator specializing in crops.

While Herbert, and the team she works with, serve Wright, McLeod and Meeker counties, they have joined together to host a Small Farm Start-Up School that is open to all Minnesotans. The six-week class will focus on how to use land to produce everything from fruits and vegetables and row crops to livestock and agritourism business.

“Some participants for this year are interested in return on investment,” Herbert said. “Others are actually making (a goal to have) half of the family income being provided by the farm.”

Registration for the class is open, and extension educators are determining how often to offer the class and which locations across the state have a need.

This fall’s class will be offered in Dassel.

“Some of our small farms might have different enterprises that can diversify the landscape,” Herbert said. “These are the kind of innovative enterprises that can provide different economic opportunities in our areas.”

Some of the participants are or have been interested in opening orchards, growing barley to provide to local breweries, creating berry farms or cut flower

COURTESY OF UNIVERSITY OF MINNESOTA EXTENSION

Farmer Clark Machtemes of East Bay Sugarbush Maple Syrup talks to members of the 2022 Small Farm Start-Up School as part of the farm tour visit days for the class. Class members heard from farmers about their day-today lives as well as challenges and triumphs.

farms, developing agritourism business plans, or having livestock for people to enjoy. Some, she said, are interested in growing alternative crops like Kernza.

“There is a bit of a push for local foods; small farms are what consumers are interested in right now,”

COPYRIGHT UNIVERSITY OF MINNESOTA

EXTENSION

(Photo 3) Students attending the University of Minnesota’s Small Farm Start-Up School are often interested in alternative crops such as cut flowers. These crops can provide new economic opportunities in a region.

SCOTT STREBLE, COPYRIGHT UNIVERSITY OF MINNESOTA EXTENSION (Photo 4) Apples are ready for picking beginning in late summer across Minnesota. Orchards are one of the agricultural ventures many students in the Small Farm Start-Up School are interested in creating.

COPYRIGHT UNIVERSITY OF MINNESOTA EXTENSION (Photo 5) Maple syrup is one of the products farmers attending the Small Farm Start-Up School could harvest. Alternative crops and products are key to providing diversification on a farm.

Herbert said. “There are lots of opportunities.”

The class covers everything from goal setting and county agricultural resources to soil management, crop production, food regulations, livestock production and biosecurity.

Herbert said they work to tailor the course to the interests of the participants. Attendees each put together their own agriculture plan that is in-depth enough to bring to an advisor, consultant or lender to pursue financing to launch an endeavor.

Start-up class page 14

(Photos 1 & 2) Beekeeping is a popular topic among potential new farmers taking part in the University of Minnesota Extension’s Small Farm Start-Up School. The class is tailored to the needs and interests of the attendees.

Start-up class from page 13

On the technical side, students will learn about interpreting soil tests, water quality issues, retaining soil in a landscape and how to consider value-added products that fall within the state’s food regulations. They will discuss the importance of farm diversification to meet long-term goals.

Three days of class are reserved for farm tours in which participants go on-site each day to three or four locations.

“It’s really important to (hear from) people who are actually doing the work,” Herbert said. “They talk about their day-to-day work, the struggles and what they’ve learned. (Participants will) maybe get inspired by the work people are already doing in our counties.”

For Herbert, the class is an important way to encourage individuals to consider farming.

“We’re losing some farms and that can be from consolidation or, in our area especially, some of the sprawl in some of our more urban areas,” she said. “These families where they’re

producing income, giving back to our community, may hire people and have jobs. It’s promoting our rural and economic stability.” Additionally, she said, the class is a way for farmers in counties like Meeker, where Herbert said 35% of the farms are under 49 acres, to receive support for their efforts.

“They might not be able to afford a crop advisor or work with a vet for herd checks every week,” she said. “They might need some one-on-one help, and this can help those folks continue.”

Herbert said she hopes the class allows enough of a broad base for farmers and wouldbe farmers to plan for the future and get a foothold on creating a business plan or elevating an existing small business.

“Even (for) those interested in a return on investment, it gets you food for your family and those folks could grow,” she said. “In a few years, they might be interested in doing a farm stand or a farmers market. If we get them started off on the right foot, they have the potential to grow.”

End of Summer

PHOTOS COURTESY OF UNIVERSITY OF MINNESOTA EXTENSION

Farmer Jessi Way (from left) speaks to Karolee Withers, Emily Hansen, Sean Williams, Erika LaBarge and Paul Engebretson at Ways’ Sheep Farm near Cologne. The presentation and tour was part of the University of Minnesota Small Farm Start-Up School.

Paul Lano (left) speaks to members of the 2022 Small Farm Start-Up School hosted by University of Minnesota Extension. Jake Matalon (far back) and Paul Engebretson (front right) listen in at Lano Equipment.

2017 Peterbilt 579 day cab, 621,411 miles, Cummins ISX 15, 485 HP, 13 speed Eaton Fuller, air ride, 275-80R22.5 front tires, 295-75R22.5 rear

RECIPES SUBMITTED BY SHERRY BERTRAM | Melrose, Stearns County

Chicken deli salad Angel spaghetti

• 1/4 cup sugar

• 1/4 cup honey

• 1 cup mayo

Mix together and set aside:

• leaf lettuce

Soft chocolate chip cookies

• bagged cabbage

• cooked chicken

• chow mein noodles

Pour dressing and noodles over lettuce when ready to serve.

Chocolate chip muffins

• 1 box devil’s food cake mix

• 1 (3.9-ounce) package instant chocolate pudding

• 3/4 cup vanilla yogurt

• 3/4 cup water

• 1/2 cup oil

• 3 eggs

• 2 cups chocolate chips

Mix together. Pour in muffin tins lined with muffin cups. Bake at 400 degrees for 20-25 minutes.

One crust raisin pie

• 1 pie crust

• 1 cup raisins

• 1 cup water

• 2 tablespoons butter

• 1 cup sugar

• 2 eggs

• 1/2 cup milk

• 3/4 cup nuts, chopped

Wash raisins and place in saucepan with the cup of water. Cover and cook for 2 minutes. Set aside and allow to cool. Meanwhile, beat butter, sugar, eggs and milk. Mix well. Add in raisins and nuts. Pour into unbaked pie crust and bake at 350 degrees for 45 to 55 minutes.

• 3 pounds boneless, skinless chicken breast

• 1/4 cup butter

• 4 ounces cream

cheese with chives

• 1 can golden cream of mushroom soup

• 1 package dry Italian dressing mix

Mix together and place in slow cooker on low for 6-8 hours, or bake at 350 degrees for 1 1/2 hours. Serve over pasta of your choice.

Italian sausage tortellini soup

• 1 cup chocolate chips

• 3/4 cup butter

• 2 eggs

• 1 teaspoon baking soda dissolved in 4

tablespoons hot water

• 1 cup brown sugar

• Dash of salt

•

Mix together, form into cookies on baking sheet and bake at 350 degrees for 10-12 minutes.

RECIPE SUBMITTED BY REGINE MUELLNER Melrose, Stearns County

Uphoffs from page 20

Now she attends farmers markets as a vendor to sell the locally-grown, pasture-raised beef, pork, lamb, chicken, turkey and eggs from their farm. Together, they attend the Melrose and Buffalo farmers markets on a weekly basis using their enclosed trailer adorned with their farm logo.

The Bluffs totals 473 acres. About half of that land is used for pasture for the cattle

and pigs while the other half is used to grow hay.

“Our cows stay on pasture in the winter too,” Ashley said. “Ross just feeds them bales out there. We rotate them around in the winter too.”

Being natural and regenerative with their farming practices is important to the Uphoffs.

“It has a lot of benefits,” Ashley said. “Especially with this drought, it puts more

water-holding capacity in the soil. We definitely see some benefits to it

during drought years.”

Because of the dry summer, Ross has had to move his animals more frequently.

“With the drought this year, it has been more difficult to find pasture for them to be on,” Ross said.

Even the sheep and pigs have had to move to greener pastures more frequently.

The small herd of Icelandic sheep are raised primarily for their meat. The Uphoffs have the sheep sheered every spring but do not get the fiber processed

as it is not sought after like traditional sheep’s wool.

“(The sheep) are easy to handle and pretty to look at,” Ashley said. “They are more of a hobby than anything.”

The pasture-raised pigs are an English breed called Gloucestershire Old Spots. They were a common breed in England in the early to mid-1900s and were used in orchards and pastures to help clean up the dropped apples or crop remains. Today the breed is far less common in England and in America, but they are known for their demeanor.

“These guys are really nice,” Ashley said. “Even the boar, who is 700 or 800 pounds is very calm — and they taste really good too.”

The Uphoffs butcher 10 pigs in the spring and 10 in the fall to sell at farmers markets and to customers who come out to their farm. Besides being raised on pasture, the pigs

receive a mineral mix consisting of rye, peas and linseed as a supplement.

In addition to the larger animals, the Uphoffs also have chickens and turkeys. They process and sell about 200 chickens a year and keep some yearround for eggs. They also raise free-range turkeys, which they butcher and process just in time for Thanksgiving. The Uphoffs process the chickens and turkeys themselves, but they send the rest of the livestock to an offsite facility.

The couple said they learned a lot over the years since they implemented their regenerative agriculture practices and would not change a thing.

“Regenerative ag could solve so many problems,” Ashley said. “It is so much better for the soil, for water quality, for air quality, for the animals and for the ecosystem — and supplying local food is better for the community. There isn’t an area of life that it doesn’t touch for the better.”

PHOTOS BY TIFFANY KLAPHAKE

Ross Uphoff moves the pen for his sheep Aug. 11 near Melrose. Uphoff moves the pen every couple of hours so the sheep have fresh grass to graze.

Icelandic sheep graze Aug. 11 at the Uphoff farm near Melrose. The Uphoffs raise and sell pasture-raised lamb.

Free-range turkeys rest in the shade Aug. 11 at The Bluffs farm near Melrose. The Uphoff family raises 20 turkeys each year.

Scottish Highland cattle graze at The Bluffs farm near Melrose. The farm specializes in pasture-raised beef, pork, lamb, chickens and turkeys.

PHOTOS SUBMITTED A Gloucestershire Old Spots pig walks around on pasture at The Bluffs farm near Melrose. Gloucestershire Old Spots is a rare breed known for grazing.

andria Chain of Lakes, over to Sauk Lake and Minnewaska.

His company offers a number of different charter fishing trips, and each one is designed to educate the client. They offer vacationer trips, which give clients an idea of where the best fishing might be for the time they’re at the lake, and a fish fry trip, which is aimed at catching enough for a meal. For their aptly named Cabin’er trips, the guides work with clients to teach them how to fish the lake throughout the season – targeting various spots and lake structure throughout the year where fish congregate. There’s also an electronics trip that can be done in a guide boat or a boat owned by the client, where guides will explain the ins and outs of today’s available technology to assist in finding the best fish.

For Merwin, it’s about more than finding

fish in the moment; it’s about teaching people how to enjoy the sport for themselves.

“In the beginning when I started fishing, it was really hard for me to get fishing information from somebody who has been there their whole life,” he said. “People weren’t as friendly and helpful. I had the issue of learning all this stuff

the hard way – doing it 10 times instead of three.”

He’s learned from spending time with other fishing enthusiasts and putting time in on the water and the ice, learning year-round from the patterns of the environment.

“Things become natural; they just become automatic,” he said. “To become a true professional guide, it just takes time.”

Now for Merwin, the joy comes not only in the daily fish experiences, but with the success of his clients.

He’s learned how to read people as well as fish – he studies whether they set the hook hard or hardly at all, and he adjusts each line and rig accordingly to provide the best chance of success. For those who want it, the guides will discuss everything from

the purpose of different colored jigs based on the color and clarity of water to heavier or lighter weights depending on the conditions.

“We like to see smiles on their face when we get it done,” he said.

He had one customer who lived on the lake for 12 years and never caught a walleye, and with some training from Merwin and tweaks, caught his limit on one trip out.

To help the general populous, Merwin posts a weekly fishing report on social media to update enthusiasts on the movement and trends of the fish in the waters he is working in. He often provides information on where to look for fish and what depths the fish are biting at and what they’re eating.

“The most important thing that we love to do is teach people,” he said. “When you see that light bulb come on in their head, it makes your day because you see they accomplished it.”

Scott Merwin’s fish glimmers in the sunlight after being freshly caught. Merwin’s fishing guide business also offers ice fishing guides.

PHOTOS SUBMITTED

Fishing guide David Ruda has lived in Long Prairie his whole life, and Lake Osakis has been his primary fishing lake. Ruda enjoys chasing walleyes and sunfish.

LET US HELP WITH THE HARVEST SEASON GRIND.

At 25-35% kernel moisture, we can achieve 100% kernel fracturing. We can grind at a rate of about 2,700 bushels per hour, and we will work around the clock to get the job done! We can also utilize a Dohrect Enject Applicator, which is designed to apply water soluble inoculants in a concentrated form.

Mid Minnesota has equipment to assist with clearing smaller projects including but also not limited to:

• Tree Lines • Ditch Lines •

Fence Lines •

Call 320-808-1345 to get a quote!

Benefits of Brush Hogging:

Our equipment can handle: WHAT IS BRUSH HOGGING?

• Weeds

• Bushes (brush)

•

• Vines

• Even small trees

MID-MINNESOTA GRINDING & MULCH CAN TAKE CARE OF YOUR GRINDING NEEDS ALL YEAR AROUND!

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