Custom Woodworks does high-voltage fractal burning
SAUK CENTRE
Fractal burning is a risky form of woodcraft, but the reward is self-evident.
Weishair Custom Woodworks in Sauk Centre makes products with unique burnt-in designs, and
the founder, Steven Weishair, enjoys sharing the art forged with high voltage.
“At first, the burn looks like a bunch of soot,” said Steven Weishair. “When I clean it with the steel wool and a little water, what impresses me is what gets revealed for the design. All the fine details show up.”
Growing up in the countryside east of Sauk Centre, Weishair always liked working with his hands. Some of his earliest creations came from his involvement in 4-H. He was into fishing at the time, so some of his projects for the Stearns County Fair included wooden fishing lures that he carved with his pocketknife and then sanded. He also made and submitted fishshaped wooden jiggle sticks. With his creations,
Weishair claimed a blue ribbon at the Minnesota State Fair every year he entered during the early 2000s.
For a while after college, he lived south of Glenwood near a forest, where he cut down trees and split the wood by hand and began making his own jiggle sticks again.
“A dog chewed one of (the sticks) up,” Weishair said. “I made some new ones, and I did a little research after I met my wife, Ariane, … and I did some more woodworking.”
Through his research, Weishair stumbled across fractal burning, also known as Lichtenberg burning. The process uses a high-voltage transformer to run a current through a treated section of wood, burning a lightning pattern into it in the process.
“It piqued my interest because I’m a storm chaser,” Weishair said. “I love lightning, and (fractal burning) puts a lightning pattern in the wood.”
Weishair uses a microwave oven transformer, a unit which burns at 4,0008,000 volts at 30-50 amps. He prefers it over a neon sign transformer unit, which burns at 10,000-20,000 volts but at a lower amperage, resulting in a slower burn.
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Steven Weishair showcases two miniature cornhole boards, one with fractal burning and one without, Oct. 28 in Sauk Centre. After a fractal burn, Weishair cleans the area with steel wool and also uses a wood bleach compound with oxalic acid and water to remove any yellowing in the wood from the electricity.
CAountry cres
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One of Weishair Custom Woodworks’ large cornhole boards has a fractal burning pattern filled with a mixture of epoxy and copper Oct. 28 in Sauk Centre. Steven Weishair uses a microwave oven transformer, a unit which burns at 4,000-8,000 volts at 30-50 amps.
Weishair from front
“Either way, you make one mistake, you’re lightsout,” Weishair said. “I have my own safety precautions set up with this when I do it, so I’m fairly safe, but an accident can always happen.”
To do a fractal burn, Weishair first marks off the area he wants burned, then uses a paintbrush to apply a solution to the area which gives the electricity a path to follow.
“The most common (solution) anyone can look up is baking soda and water,” Weishair said. “My own recipe is my own secret. … I have my own mixtures for different styles of burns.”
The burn happens by placing a pair of probes on the board and turning on the power; once the burns connect and make a short, they can burn deeper into the wood.
where the electrodes are about 2 feet apart, the process usually takes about 45 seconds to a minute and a half.
For safety, fractal burning is done on a separate table, and Weishair has multiple lights which indicate where the power is flowing.
“I can look down and see what has power to make sure my leads are dead before I even touch them,” Weishair said.
because the epoxy can yellow.
Weishair also does regular wood burning, which is useful for adding detailed designs.
Some of the first products he sold through Weishair Custom Woodworks were charcuterie boards, but he did not stay with them for long.
wooden jacko’-lanterns and fireside stands for holding drinks and phones. In the future, he plans to make wooden corner benches with planters at the ends and corner, as well as whiskey decanters.
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Publications bli ti “The newspaper of today is the history of tomorrow.”
By adjusting the voltage, Weishair can affect the burning speed. A higher voltage and amperage typically result in a faster and deeper but less detailed burn, while a lower voltage and amperage means a longer, shallower and more detailed burn. For a burn
After the burn, Weishair scrubs the wood with steel wool to scrape off the excess ash and reveal the fractal design. Then, he uses a wood bleach compound with oxalic acid and water to remove any yellowing in the wood from the electricity. After some washing and sanding, Weishair can add colored epoxy into the fractal pattern or leave it as is. He also can add a clear epoxy over the whole surface, but he normally does not do this with items that spend a lot of time outdoors
“When COVID hit … I noticed a lot of people were trying to get into woodworking, and the biggest thing they were doing were cutting boards and charcuterie boards,” Weishair said. “I was like, I’ve got to get out of this because everybody’s doing it, so I have to come up with something different and unique.”
Weishair Custom Woodworks’ current products include Viking camping chairs, large and small cornhole boards, furniture, planters,
Weishair’s chairs are made of two planks, one inserted through the other to form the seat and backrest. To pack up the chair, the seat plank can be removed and placed in the brackets attached behind the backrest plank. For one of his chairs, Weishair incorporated deer antlers at the top of the backrest.
“They may be solid wood and may not look comfortable, but once you sit in them, you realize they’re really comfortable and have a nice, straight back to them,”
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PHOTOS BY BEN SONNEK
(Below) Steven Weishair shows fractal-burned stand parts in his wood shop Oct. 28 in Sauk Centre. To guide the electricity for fractal burning, Weishair first applies a solution with a paintbrush.
Weishair from page 2
Weishair said. “These things are easy to get out of, and all you have to do is lean forward, let the seat tip a little bit and stand straight up.”
Some of Weishair’s large cornhole boards have tape measures built into them, running through a hole in the board’s front so players can gauge how far apart the targets are.
“I love playing cornhole, and there’s always the argument if it’s too far or too
close,” Weishair said. “Some people put a screw on the end of the board and then tie a string to it that’s 27 feet long and touch it to the other board; it works, but then you have a screw sticking out of it that your bag can still hit. … (With a tape measure,) you can always measure exactly 27 feet from front to front.”
Weishair’s wife uses leftover epoxy to make resin jewelry, sometimes incorporating dried flowers.
Weishair has received nothing but positive feedback from his projects so far.
“When customers see their custom order and they love the way it turned out, that is one of the best parts about this,” Weishair said. “The customer always seems to leave happy with the item they have. … Hopefully, you enjoy everything you get from us.”
A hanging plant holder with a welcome sign is displayed April 23 in Sauk
the ends and corner, as well as
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Centre. Steven Weishair plans to make wooden corner benches with planters at
whiskey decanters.
PHOTO BY BEN SONNEK
A row of wooden jacko’-lanterns are placed on the porch at Steven Weishair’s home Oct. 28 in Sauk Centre. Weishair can do detailed designs through regular wood burning.
Poultry
Fourth generation farm raises turkeys
BY RAE LANZRATH STAFF WRITER
MELROSE —
Minnesota is the top turkey-producing state in the country, with 4042 million turkeys raised each year according to the Minnesota Turkey Growers Association.
Pete Rothfork and his grandson, Peyton Linn, contribute 1.4 million turkeys to that total through their business, Melrose Feed Mill Inc. The two own and operate eight turkey barns, a feed mill and a bedding company.
Rothfork’s father and a business partner opened the feed mill in 1959. It was originally a
commercial feed mill, and their largest customer was Jack Frost Chickens, which became Gold’n Plump and is now Pilgrim’s Pride. After some business changes, they got involved in the turkey business, Rothfork said.
From the time he was a teenager, Rothfork helped his father around the farm.
“I grew up working on the farm, just helping with the loadouts,” Rothfork said.
From 1977 to 1982, Rothfork managed turkey barns before taking a break from the industry. In 1988, he returned to the business as the general manager, a position Linn currently holds. In 2015, the company purchased Minnesota Bedding, a supplier of bedding materials to farms.
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(Top) Turkeys gather Nov. 7 at Melrose Feed Mill Inc. near Melrose. The company runs eight turkey barns.
PHOTO BY RAE LANZRATH
Peyton Linn (left) and Pete Rothfork smile Oct. 23 at Melrose Feed Mill Inc. in Melrose. Rothfork is the second generation on the farm and Linn is the fourth.
JEFFERSON Hearing Aid Center
Rothfork
Today, Rothfork works with scheduling, shipping and receiving birds, typically a year in advance.
Turkeys arrive at the farm from hatcheries in Minnesota, Iowa, South Dakota and Manitoba, Canada. The poults are one day old when they get to the brooder barn, where they are kept for four weeks.
“(The poults) are under closer observation at the brooder barn; if they look weak or sick, they get taken out and put into a special pen where they can recover better,” Linn said.
from page 5 and hens, female birds, for 12 weeks. Toms weigh around 40 pounds when they are taken for further processing. Hens weigh around 13 pounds and get processed as “whole birds.”
After four weeks, they are brought to grower barns, where they will stay for the remainder of their lives. The barns are located throughout Stearns County and house 8,000-10,000 turkeys each.
“Turkeys are cared for on a flock basis, not per animal like other livestock,” Linn said.
Toms, male birds, will remain in the barns for approximately 19 weeks
In an average week, Melrose Feed Mill Inc. ships and receives 30,000 turkeys.
Linn oversees the day-to-day operations,
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PHOTO BY RAE LANZRATH Pete Rothfork (left) and Peyton Linn adjust mill controls Oct. 23 at Melrose Feed Mill Inc. in Melrose. Rothfork’s father opened the mill in 1959.
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A poult stands this spring at one of the barns owned by Melrose Feed Mill Inc. in Stearns County. Poults arrive at the farm when they are one day old.
FFA Chapter
What is your involvement in FFA? I am the president of the Belgrade-BrootenElrosa FFA Chapter. I have worked my way up the last few years to become the president. I started out as an officer at large, then went to the treasurer position, and am now currently serving as president. I compete in the milk quality and dairy cattle career development events.
What has FFA taught you so far? FFA has taught me many things over the last six years. A few of these are: you can’t always do things by yourself; you must work as a team to get stuff accomplished. You also get to bond with other teammates in the career development events that you compete in. Overall, FFA is a great way to make new friends from different schools and learn different things about how other farms run.
How do you intend to stay involved in agriculture after your FFA career? After high school, I plan on staying involved in agriculture by raising steers and goats for meat, plus helping my neighbor during the chopping months.
What are you involved in outside of FFA? Outside of the FFA program, I work at Radermacher Dairy just north of Brooten. I also help at home feeding steers and raising my goats.
What is something people need to know about agriculture? Agriculture isn’t all about planting and picking up crops; it takes many different jobs and working together to get the job done. Farmers need help from the people that know about the soil, pests and machines. Other people work on raising animals and finding better ways to grow food for them. It takes a team to make a farm operate and continue to flourish.
FROMTO herds hospitality
Former dairy turned into rental property
BY RAE LANZRATH STAFF WRITER
STAPLES
While most barns house animals and store feed and equipment, The Barn Inn at Solid Rock near Staples is stocked
with beds and toys. In a former life, the structure was a dairy barn. Today it is an Airbnb for travelers and guests to stay.
Lee Paskewitz turned an empty, old dairy barn into a home away from home for families and groups.
The barn has five bedrooms with nine beds, three bathrooms, a kitchen and living space along with outdoor seating and recreation areas.
“We have family events up here; our whole family can be together,
and the small kids have plenty of space to run around,” Paskewitz said.
Paskewitz operated a 250-cow dairy farm from 1991 until 2017. As dairying became more of a challenge, Paskewitz did what a lot of other farmers did: closed the door on his operation. The barn sat empty for nearly four years before it received a remodel.
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Lee Paskewitz stands next to his barn Oct. 23 near Staples. Paskewitz renovated the dairy barn into a rental property.
PHOTOS BY RAE LANZRATH
The barn glistens in the sun Oct. 23 near Staples. The barn once housed Lee Paskewitz’s dry cows.
BY BEN SONNEK STAFF WRITER
EDEN VALLEY — Macarons may be small cookies, but they are a big undertaking. Mad Macs near Eden Valley is starting to enjoy the fruits of years of experimental labor. The company founder, Jenna Manske, began making macarons for family members and is now ready to spread their deliciousness to everyone.
“I love when I see a kid or adult take their first bite if they’ve never had one before,” Manske said. “My favorite was at Richmond farmers market; I had this mom and daughter come every week, and they would choose a different flavor (each time) and always try it together. It just filled my heart with so much joy.”
Manske, 20, has been baking since she was about 2
years old.
“I loved being part of the kitchen and helping out wherever I could, even if it was just dropping things on the floor,” she said. “Since then, it’s grown to where I bake whenever I get the chance; in school,
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Jenna Manske holds a box of her Mad Macs macarons Nov. 4 at her home near Eden Valley. Manske has been selling macarons since June.
PHOTO BY B EN SONNEK
Manske
I would bring treats almost weekly to all my classmates and teachers.” It was harder for Manske to make and bring treats for
It took Manske about six years of trial and error to master her macarons. Nearly everything needed tinkering, from the oven temperature to
“She is my CMO — chief mom officer,” Manske said. “She helps me with all the financial stuff and sign me up for events; it comes to the point where I come home from work and she says, ‘Jenna, I signed you up for three more events, I hope that’s OK.’ … I don’t know what I’d do without her in all this.”
Macaron cookies are mainly made of four ingredients: whipped egg whites, powdered sugar, regular sugar and almond flour. Manske measures all the dry ingredients by weight and sifts them three times before adding them to the egg whites. Added avors are another wrinkle to navigate.
“The espresso one took a while,” Manske said. “I started with 5 grams of espresso powder, and you couldn’t taste it at all; then, I went up to 20, and it was way too much. … I have to do that for every flavor that has an additive with it.”
The mixture is piped onto a baking sheet, and the cookies have to wait for half an hour before baking. That allows them to form a sort of crust, which helps them rise. Manske can only bake one tray of 30 at a time; with mixing, drying and baking, it takes about three hours to make 60 shells, which will become 30 macarons.
“It’s definitely not as Manske page 17
**Offer ends 12/31/2024. Available at participating and eligible dealers only. Offer may vary by product type, series, model and select units in dealer’s current inventory. Must take delivery from dealer stock by 12/31/2024. Offers available on new equipment in US and Canada only. Some restrictions apply. Length of contract and rate may vary. Monthly payment subject to change. Prior purchases not eligible. See dealer for details. Financing provided on approval of credit by authorized Bobcat finance providers to well-qualified buyers. All finance programs and rates are subject to final approval by the applicable Bobcat finance provider and are subject to change at any time without notice. Administrative fees may apply. Offer not available to government accounts, national accounts and municipal/utility bid customers. Bobcat Company reserves the right to extend or discontinue any of these programs at any time without prior notice.
(Above) A tray of lemon-fl 30 at Jenna Manske’s home near Eden Valley. The macaron fillings are generally easier to make than the cookie shells.
(Right) A box of Mad Macs macarons is tied with a bow Nov. 4 at Jenna Manske’s home near Eden Valley. It took Manske about six years to perfect her macaron-making method.
quick as your normal chocolate chip (cookie),” Manske said. “If I’m very motivated and have the time, … (and) if I didn’t have any shows and had a free weekend, I could do 12 batches a day. … Typically, I can do about one batch a night.”
The macaron fillings — including ganache, buttercreams and curds — are easier to make, which allows Manske to be more creative.
“I made a Skittle one, and for that, I infused Skittles into a ganache,” she said. “It was something you wouldn’t think would go well together, but it has been one of my top sellers.”
Mad Macs’ macaron flavors include lemon, raspberry, blackberry, caramel apple, salted caramel, monster cookie dough, cookies and cream, cinnamon roll, pumpkin spice and many more. Manske soon plans to make more holiday-themed flavors such as peppermint, eggnog, gingerbread, cranberry-orange, coconut, red velvet, snickerdoodle and mocha.
Manske also likes to take suggestions from people — within reason, of course.
“I was at an event, and someone told me to make a crappie-flavored (macaron),” she said. “I think he meant it as a joke; I really hope he did at least, but that was the weirdest suggestion I’ve gotten.”
The macarons come in regular and miniature sizes. For Manske, the
macarons are harder to make but are a hit with children. The macarons can be kept for up to three months in a freezer, which is handy for making batches ahead of events.
Manske always tries to source her ingredients locally. While selling at farmers markets, she will check them for fresh produce, and she uses dairy products from Stony Creek Dairy out of nearby Melrose. One of Manske’s cousins has chickens, and they provide the eggs.
So far, Manske has been selling at events and farmers’ markets within 90-minute radius. She also takes custom orders through the Mad Macs Facebook page, and has found macarons are popular for all sorts of events, from birthday parties to weddings and bridal showers.
Ideally, Manske would like to make her own commercial kitchen so she can upgrade beyond a cottage food license. Additionally, she is interested in going to culinary school, her initial area of interest in higher education.
“I love making people happy,” Manske said. “If my food is able to do some of that, if someone’s having a bad day and they have a cookie and feel better, that makes me super happy.”
PHOTO BY BEN SONNEK
mini
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Cousins Lily Stickler (left) and Jenna Manske set up the Mad Macs booth for the Valley Daze Craft Sale June 22 in Eden Valley. Manske first sold her macarons June 1 at a summer craft market held by White Peony Boutique of St. Augusta.
Starting from scratch
generation farmers
BY EMILY BRETH | STAFF WRITER
WILLMAR —
When Jayeden Christensen and Alex Hatch bought their house with a couple of acres, they never intended for it to become a hobby farm with livestock.
“I wanted something that was going to help keep the pasture down and (was) also beneficial to us,” Christensen said. “Raising our own beef and knowing how our beef is raised and where it comes from has been a big thing for me.”
The couple purchased the farm in 2020 and almost immediately began adding to it.
“We went to Runnings and got the last seven chickens (they
had), even though (Alex) said we weren’t ready for them,” Christensen said. While many gain knowledge and experience about farming by growing up in the business, Christensen and Hatch did not have that luxury, as neither grew up in production agriculture. Instead, they have learned through trial and error. Their first lesson came with the chickens.
Initially, the chickens were free range— until they started to disappear.
“We have some predators in the area that like to get a snack,” Christensen said. “Now we (have a) fence for them with a little fly net over them so they cannot get out.”
After the chickens
began laying, the couple started to enjoy the fresh eggs, and they thought it would be beneficial to get other animals for the pastures around the farm.
The next animals on the farm were loaner sheep from a neighbor. The couple quickly realized they wanted more animals and ventured into beef cattle in 2021 with the purchase of a single steer.
“He was lonely, so we got two more and just kept growing it from there,” Christensen said. “We ended up with six.” Another tough lesson the young couple learned is how to deal with the harsh reality of raising production animals.
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Cattle graze July 30, 2022, at the farm owned by Jayeden Christensen and Alex Hatch near Willmar. The farm has been home to sheep, beef cattle and chickens.
PHOTOS BY EMILY BRETH
(Above)
Jayeden Christensen and Alex Hatch sit on a tractor with their son, Cason Hatch, Oct. 11 at their farm near Willmar. Being able to provide food they raised for their family is now an important aspect of everyday life for the couple.
(Right) Jars line a shelf Oct. 11 in the home owned by Jayeden Christensen and Alex Hatch near Willmar. Produce in their garden includes beans, peas, peppers, potatoes, tomatoes, pumpkins and watermelon.
In the future,
Christensen from page 19
“I had to name the cattle names of beef cuts, like hamburger or T-bone, so I’d remember they’re not pets and that it’s business,” Christensen said. “I couldn’t get attached, otherwise I knew it’d be too hard (to butcher them).”
While most of the additions to their little family have had four legs or feathers, in June 2023, the couple welcomed their first child, Cason.
“He gets to grow up knowing you work for what you have, and things don’t come easy,” Christensen said. “Nothing is just given to you. You have to be self-sufficient and hard-working to make your dreams come true. Having respect for farmers and where our food comes from is
so important.”
Being able to provide their own food for their family is now an important aspect of everyday life for the couple.
“My mind is put to ease knowing where my son’s food is coming from,” Christensen said.
Not only does the family raise beef, but Christensen also has a large garden where she grows produce for the family.
“I do a lot of gardening, and we just made it bigger last summer, so now it is a 60-by-30-foot garden,” Christensen said. “I grow a lot for canning and preserving.”
The produce found in their garden ranges from beans to peas, peppers, potatoes, tomatoes, pumpkins and watermelon. When Christensen was younger, her parents had a garden, and she learned many things from them.
“I just never did it on my own until I moved out here and started doing the gardening thing again,”
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PHOTO BY EMILY BRETH
Jayeden Christensen places Cason Hatch on a bale as Alex Hatch watches Oct. 11 at their farm near Willmar.
the couple would like to continue to raise cattle and chickens.
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A steer stands outside Dec. 31, 2021, at the farm owned by Jayeden Christensen and Alex Hatch near Willmar. The cattle at the farm have been primarily Black Angus.
What do you enjoy most about hunting?
Grove City | Meeker County
the Tyler Burgess
How long have you been hunting, and what animals do you hunt? I have been hunting since about eighth grade, so at least 10 years. I hunt deer, geese and ducks.
How did you get into hunting? I started deer hunting with my dad. When I was in college at South Dakota State University, I started duck hunting with my friends.
A c r o s s Acres cres
What do you enjoy most about hunting? The comradery between friends when you’re all out together. I also enjoy relaxing in nature and just being out there.
What is your favorite animal to hunt? There’s something really fun about duck hunting. Getting up so early to set up decoys, it is just exciting.
Tell us your favorite hunting memory or story. When I was in high school, I would deer hunt with my dad. One year, he shot a doe and I shot the buck that was right in front of her at the same time. It was a decent buck, but it was more exciting that I got to share that experience with my dad — that will probably never happen again.
What is your favorite wild game meal or recipe? Duck carnitas are really good. I don’t have the recipe because my friends from college would make it.
Jason Crannell
Farwell | Pope County
How long have you been hunting, and what animals do you hunt? I have been hunting since 2005, so nearly 20 years. I hunt deer during both bow and slug seasons, ducks, pheasants, geese and squirrels.
How did you get into hunting? Through my dad, uncle and older brother.
What do you enjoy most about hunting? I enjoy just sitting in nature and taking time to think about life by myself. If I am hunting with friends, it is always a good time doing something we do not typically do.
What is your favorite animal to hunt? Pheasants because it is cool to see the dogs working. You also never know where they are going to be, so it keeps you on your toes.
Tell us your favorite hunting memory or story. My dad and I woke up super early to go into the high Sierra Nevadas. We rode a quad for a while and then had a five-hour hike before we got to our spot. When we got settled, we both fell asleep. Unbeknownst to us, we were sleeping with a lot of red fire ants. We both woke up and immediately started shedding layers to get the ants off. Obviously, we didn’t bring home a deer that day, but I’ll never forget it.
What is your favorite wild game meal or recipe? I like to make a platter. I do grilled venison heart and backstrap, duck nuggets and bacon-wrapped goose. That way, you get all the species. Otherwise, I make a really good pheasant/venison chili.
Brielle Krossman
Paynesville | Stearns County
How long have you been hunting, and what animals do you hunt? I started hunting when I was 10. I hunt deer, ducks, geese and pheasants.
How did you get into hunting? My grandparents and my dad hunt.
What do you enjoy most about hunting? Being in nature, it is my time spent away from everything.
What is your favorite animal to hunt? Deer — it’s so peaceful and quiet, but also, it is such a short season that I make time for it. With other hunting seasons that last longer, it is easier to put it off, and then you don’t end up going. But deer season is so short, you basically have to go.
Tell us your favorite hunting memory or story. One time, I was hunting with my grandma, and we both saw a deer and lifted our guns to shoot it. We both had it in our sights, ready to go, but she didn’t shoot because she was waiting for me to shoot. I didn’t shoot because I was waiting for her to shoot. We both just sat there, not shooting, waiting for the other person to go.
What is your favorite wild game meal or recipe? Venison tenderloin is my favorite.
Holding sheep, values close to heart
Jensens utilize Minnesota-grown products
BY EMILY BRETH | STAFF WRITER
MILTONA — Knowing where their food comes from and how it is grown is the reason Matthew and Amber Jensen raise sheep and support local growers.
“It’s hard to let the sheep go, but we always said if we are going to eat meat, we’d rather know where it comes from,” Amber said.
The couple raises Icelandic, Border Leicester, Jacob and American Tunis sheep.
Herd size is regulated by the weather since it is grass-fed. Last year, the couple cut the herd to six because there was not enough grass to graze, and hay was too expensive. Now, the herd is sitting at 13. Since 2015, when the first sheep were purchased, the herd size has reached as high as 30.
“The first breed I got was Icelandic,” Amber said. “I thought I was going to make all this stuff
with their wool, and I’d learn how to spin. Then I found out they don’t even have wool. They have hair.”
Each breed of sheep on the farm has a specific feature that is unique and the reason it was introduced to the herd.
“With our farm, our future goals are to be self-reliant and be able to eat as much as possible from here,” Amber said.
Making sure other farmers in the area are supported is a motivating factor for the Jensens. There are many reasons for their desire to do everything within their community.
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Amber Jensen pets a goose Nov. 4 at her farm near Miltona. Jensen and her husband, Matthew, source as much as they can locally for their own needs and the needs of their restaurant.
Matthew and Amber Jensen stand Nov. 4 at their farm near Miltona. The couple raises Icelandic, border Leicester, Jacob and American Tunis sheep.
Jensen from page 25
“For one, it keeps the money in the community, and we would rather (help out) our neighbors,” Amber said. “If you buy it locally, you know it is fresh, and … you can visit the farm to see how it’s being grown or ask the person who grew it or raised it those direct questions.”
The couple also enjoys local produce because they believe it does less damage to the environment since it is not shipped in and out.
“We (have) a beef farmer 5 miles away that we will source from,” Matthew said. “Our duck and chicken eggs are about 2 miles away. I mean, it is all right here, and it is very important to us to be less of an impact on the environment.”
Beyond being farmers, the couple owns two small businesses: La Ferme and The Crowded Table. Le Ferme is a restaurant in Alexandria that serves locally sourced food. The Crowded Table brings farm-to-table meals to the farm instead of being served in a restaurant.
“The Crowded Table is a new venture that we started this summer,” Matthew said. “It is more of a roving restaurant.”
Through this, the couple sets up a kitchen at a farm and cooks a meal sourced from local ingredients. Visitors can talk with farmers and see how farms operate.
“The end goal is highlighting farmers’ produce and going into breweries and wineries,” Matthew said.
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A group gathers for one of The Crowded Table’s meals Sept. 14 at Valley Farm near Garfield. 2024 was the first year Amber and Matthew Jensen operated The Crowded Table.
PHOTO BY EMILY BRETH
Matthew Jensen holds out a piece of hay to a sheep Nov. 4 at his farm near Miltona. The herd consists of 13 sheep.
“It is all about Minnesota-made. We have so much here that people don’t even realize, so we are trying to ring the bell as loud as we can to highlight those farmers.”
Another way the Jensens attempt to utilize their land is by gathering wild ingredients, like berries and mushrooms.
“We get excited for everything when it is coming into season,” Matthew said.
Between the sheep, foraging, buying local food and getting more people exposed to the life of agriculture, the couple is satisfied with their efforts.
“Raising them (the
sheep) has been really good for my mental health — just getting outside and taking care of them,” Amber said. “I think sheep are incredibly smart; they love each other fiercely. They are a family.”
With the health of their herd in mind, an environmentally friendly practice on their farm is rotational grazing. The sheep are moved every two days to prevent them from getting worms, Amber said. “It is also good for the grass and soil,” Matthew said.
Among the challenges for the couple in managing sheep was learning how to main-
tain animal health.
“Finding the early signs of sickness, what to do to prevent it and how to treat them was all such a big learning curve for us,” Amber said.
With the help of neighbors and a veterinarian, the Jensens have become better at this task.
“Luckily, most people who have (sheep) are very excited to share what they learned,” Amber said.
When it comes to breeding, the focus is health and keeping the herd strong. All ewes are bred naturally and the Jensens ensure they have a healthy ram with a good family line behind him.
An effective fencing system was another
hurdle for the couple. Amber said the fence was one of the biggest issues from the start because the sheep found weak spots and escaped.
“The nice thing is they never really wanted to leave,” Amber said. “If they do, they come back because this is their home. It’s where they want to be.”
They also encountered challenges during lambing season with ewes that abandoned their lambs.
“Trying to figure out what we can do to keep that baby alive or how we can get them to bond has been a challenge,” Amber said.
Even with the hardships that come with the sheep, there are many memories to be made with their herd.
“They are just a joy to be around,” Amber said. “I love hanging out with them, naming them and just sitting with them in the hay.”
A sheep stands Nov. 4 at Matthew and Amber Jensen’s farm near Miltona. The herd size varies from year to year.
