DISCOVER BE A LEADER IN COMMUNITY PRIDE

There is a fair number of Woodbury residents who grew up in neighboring towns and moved here for the schools, parks or the lovely homes. Others of us are moving in/out of Woodbury based on moveup jobs and opportunities. Few of us, though, are just passing through without a care. People love Woodbury. Residents here make a difference.

From Woodbury’s past as swampy terrain, with grounds molded for farming and built up for housing, it would’ve been hard to imagine nature captured in time for us to enjoy, strip malls cropping up, masterplanned neighborhoods and preservation of a small-town feel. But Woodbury’s early leaders found a way, and we owe a debt of gratitude.

Years ago, I spoke with Dixie Ewing about the Woodbury Community Foundation (WCF) and its initial goal of purchasing a grand piano for Central Park. The movers and shakers of early Woodbury were all on board—and that idea, along with others, became reality, through hard work and togetherness, as Ewing told the story.

The job of WCF didn’t end there and neither did Ewing’s legacy. She put her heart into WCF and spread joy with the causes she represented.

Why don’t we all find our piano project? And build Woodbury’s next great surprise!

Mathias Baden is a member of the Woodbury Heritage Society and a Realtor at Edina Realty. Find more at woodburyheritage.org.

TASTE Yes, Ma’am

I hate doing dishes. And now that both my kids are away at school, I have less help in the kitchen than I used to. Very rarely will I drag out more than two pans to make anything. This recipe, however, takes at least three pans. While it’s not hard to make, Croque Madame is an oh-so-worth-it hassle.

Croque Madame

Serves 4

» 4 tsp. Dijon mustard

» 8 slices firm white sandwich bread

» ½ lb. thinly sliced Boar’s Head Tavern ham

» 1 cup shredded Swiss cheese, divided

» 5 Tbsp. unsalted butter, divided

» 3 Tbsp. flour

» 2 cups milk

» ½ tsp. kosher salt, plus extra for seasoning the eggs

» ¼ tsp. freshly ground black peppercorns, plus extra for seasoning the eggs

» 1 dash ground nutmeg

» 4 eggs

Spread mustard evenly on one side of four slices of bread; top evenly with ham and ⅔ of the cheese. Set aside. In a small saucepan, melt 3 Tbsp. butter over medium-low heat. Whisk in flour; cook for 3 minutes. Whisk in milk; bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking occasionally, for 5 minutes. Whisk in salt, pepper, nutmeg and remaining cheese until cheese is melted; remove from heat. Spread 1 ½ Tbsp. sauce evenly on the remaining slices of bread; sandwich with other halves. In a nonstick skillet, melt 1 Tbsp. butter over medium-low heat; cook sandwiches until golden (3–4 minutes), turning once. Move to a baking sheet; spread ⅓ cup sauce on the top of each hot sandwich. Broil sandwiches until sauce is bubbling and golden in spots (2–3 minutes). While sandwiches broil, melt remaining butter in the skillet over medium heat until foam subsides. Crack eggs into skillet; season with salt and pepper to taste. Cook eggs, covered, until whites are just set and yolks are still runny (about 3 minutes). Top each warm sandwich with an egg; serve immediately.

Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find more at kowalskis.com.