APRIL 18 2015
COUNTRY MESSENGER
5
www.countrymessenger.com
Ham it up with leftovers!
I
think I have had a ham for Easter dinner since I was born. The most memorable ham dinners were at my grandparents' house. Every year our family would spend the day with aunts, uncles and cousins. I loved Easter with everyone, but I thought there was no way my tiny 98-pound grandma could make enough food. There was always more than enough and Wild Chow families took home leftover ham. The ham Lisa Erickson must have weighed as much as she did. My grandmother was a sophisticated woman, who owned her own store in the 1930s; She didn’t marry until she was in her thirties. Her kitchen was a dream, which I realized even as a little girl. Cupboards and drawers were everywhere, with barely space for the kitchen table. When Grandma was occupied, I would run into her kitchen and open the drawers carefully to see the contents, wondering what each cooking utensil was for and run my hands over her beautiful tablecloths, until I was caught— Grandma didn’t like her kitchen things messed up! I wondered how she could cook for so many people. I found out later that Grandma would order the biggest farmer's ham--at least 30 lbs to feed 60-from the butcher weeks in advance. She wrote everything down to the tiniest detail, delegated and prepared as much ahead of time as she could. She also had a goal of having leftovers for each family to take home. Even though I don’t feed 60 people for Easter I still make a big ham. We eat
ham for days, mostly cold, right out of the fridge. But, after several days we are ready for something different, ham soup. A few weeks ago a neighbor kindly gave me a taste of her ham soup and I tossed my old recipe away. This recipe is easy. I like the variety of beans and you cook them from scratch, instead of a can. After eating this soup, you’ll wish you had more leftover ham!!
Ham Bean Soup 1 package Hurst’s Ham Beans (20oz.) 1 large onion, chopped 1 15oz. can fire roasted tomatoes 2 teaspoons chili powder Juice of one fresh lemon, about 1/3 cup 2 cloves garlic, minced 1 ham bone with some meat attached or 2-3 cups of cubed ham 8 cups water 3 carrots, chopped 2 stalks celery, chopped Rinse and clean beans. Cover with 8 cups of water and soak over night (about 8 hours). After soaking, drain water. In a large pot, add soaked beans, onion, meat/bone and 8 cups water. Bring to a boil, reduce heat and simmer for 1-½ hours. Add the tomatoes, chili powder, lemon juice, garlic, carrots, and celery. Simmer for another 45 minute or until carrots and celery are tender. Add contents of seasoning packet that was included with the beans 1-2 minutes before the 45 minutes is up. Remove ham bone. Add salt and pepper to taste and serve with crusty bread.
With qualifications, May supports potential purchase of Wilder land BY SUZANNE LINDGREN EDITOR@COUNTRYMESSENGER.COM
A farmer’s dreams of a food forest, bees and educational programming got a preliminary vote of support from the May Town Board at its April 2 meeting, when two representatives of the Minnesota Food Association [MFA] requested the township’s approval of a potential purchase of land for sale by Wilder Forest. Wilder has been looking to shed real estate in May, citing a shift in the foundation’s priorities over time. The organization had planned to sell to the Trust for Public Land for eventual passage to the DNR, until it came to light that hunting would be allowed on the site. This did not go over well with administration at the nearby Lee and Rose Warner Nature Center, which frequently hosts field trips and educational retreats for children. The MFA is in the early
stages of exploring funding sources for the acquisition, said Hilary Otey Wold, executive director of the MFA. “We’ve been working with partners and thinking of ideas, but we wanted to come to the township and make sure we’re all aligned in what we’re thinking,” she said. “At this point we don’t have any serious commitments or specific plans.” Joel Kellum, manag-
LLois i FF. D Duerst, DDS
er of MFA’s Big River Farms, shared tentative plans for the property, including perennial agro-forestry with nuts, berries, fruits and mushrooms. He also mentioned of beehives, pollinator plantings and educational programming. “We want to enhance the property in such a way that we’re managing SEE MAY TOWNSHIP, PAGE 8
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Spring burning restrictions The Department of Natural Resources extended burning restrictions in parts of north-central and northeastern Minnesota on April 1. Under these restrictions, open burning of brush or yard waste is prohibited. In Washington County, the fire danger is high and burning is allowed only with a variance permit. Spring burning restrictions coincide with increasing fire potential throughout much of the state due to the early snow melt and dry fuels like grass and leaves. With the snow gone, exposed dead grass and brush can light easily and fires can spread quickly. Debris burning is especially dangerous during April and May when most wildfires occur in Minnesota. Restrictions last until sufficient green vegetation forms, normally from four to six weeks. Minnesota firefighters have already responded to several wildfires this spring. Grass fires can easily burn out of control. On March 23, a landowner burning grass near Cook lost control of a fire and lost a garage. Fortunately, the local fire department was able to save the home. “Each year, we lose more outbuildings and homes to small 1- to 2-acre
fires than to the big fires,” said Ron Stoffel, DNR wildfire suppression supervisor. Counties can be quickly added to the restrictions list during dry, windy days when fires could easily burn out of control. Residents are encouraged to visit the burning restrictions web page at www.dnr.state.mn.us/ forestry/fire/firerating_ restrictions.html or call their local DNR forestry office to obtain up-to-date information on fire danger and burning restric-
tions. Many counties and municipalities have specific burning regulations or restrictions. Check with local authorities to obtain proper permits before burning. The burning restrictions do not apply to campfires; they are still allowed. Clear an area around the campfire, watch it continuously, and make sure it is out and cold to the touch before leaving.
Amery VFW Post 7929
GUN & SPORTS SHOW Buy • Sell • Trade
(Not responsible for lost or stolen guns)
Friday, April 17, 3-9 p.m. Saturday, April 18, 9 a.m.-5 p.m. Sunday, April 19, 9 a.m.-3 p.m.
AMERY HOCKEY ARENA 1065 River Place Drive, Amery ADMISSION $5.00 Children 12 and under free with adult
For table rentals contact Dianna at 715-607-1898 Table Fees: 8 ft. $25
SCANDIA HEAVY METAL CLEANUP 2015
20% DISPOSAL DISCOUNT Two Saturdays and a full week! April 25 - May 2 *** NO COUPON NECESSARY · MUST SHOW PROOF OF RESIDENCE ***
In cooperation with SRC, Inc, Scandia residents are encouraged to bring their disposals and excess recycling to the SRC Waste Transfer and Recycle in Wyoming at 6320 East Viking Bldvd. Scandia residents will receive a 20% discount on all items. Recycling is free!
The event is Sat., April 25 – Sat., May 2 – a FULL WEEK and 2 SATURDAYS of discounted disposal opportunity! See pricing posted in the newsletter. For answers to questions, call SRC at 651-462-5298 Mon–Fri, 8 a.m. - 4:30 p.m. and Saturday from 8 a.m. – noon