ountry C Friday, November 20, 2020
cres A Focusing on Today’s Rural Environment
Volume 8, Edition 16 PHOTO SUBMITTED
The Arends family is happy to be together on their Back 40 farm south of Willmar. Pictured are (from left) Dana, Alexandra (Sascha), Mitchell (Misha), Al, Charlotte (Charlie) being held by Helen, William, Natalie, Jonathan and Samantha.
Life on the
Back 40
Arends met in Russia, honor Eastern European ethnicities
W
BY DIANE LEUKAM | STAFF WRITER
I L L M A R – When Al and Helen Arends gather their children around the table, it’s a big family, it’s a big table, and it’s a big deal. For them, food is an important way to connect with people and in their home, family meals are sacred. The Arends live on the Back 40, their farm south of Willmar. They own 250 acres, half of which they rent out and on the other half they grow alfalfa organically. They raise 50 head of grass-fed beef, along with broiler chickens. Wandering through the yard is the family dog, a number of cats and six peacocks. The farmhouse features a
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kitchen that is a center of activity and next to it, a dining area with a large wooden table handcrafted by Al and some of the kids. The Arends children include daughter Dana, 23, who has recently moved to North Carolina; Alexandra (Sascha), is 21, and this month begins a career in law enforcement in Rogers; Jonathan is 19, Natalie, 16, Samantha, 12, Mitchell (Misha) is 11, William, 7 and little Charlotte (Charlie) is 4. On Nov. 4, the smell of scones baking in the oven filled the room as the Arends spoke of life, love, faith and family. Al grew up in Willmar, and even though the family now lives in what was Al’s grandparents’
This month in the
home, the story of their life together began nearly 5,000 miles away in Moscow, where Helen grew up. The two met in 1991, not long after the fall of communism in Eastern Europe. Al was there on a Christian mission trip and was with a group for whom Helen was a translator. Through that experience and one subsequent mission trip, they became friends, wrote many letters and eventually married in the United States in 1995. Sitting with a cup of coffee and those freshly baked scones, Helen shared the seismic event in her life that changed everything. She had not yet met Al, but was sitting in her high school class when it was requested she come to a neighboring school to translate. There were Americans coming who didn’t speak Russian, and she was most fluent in
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English. She wasn’t excited to go to the school but did it anyway. All her life, she had been taught that Americans were evil imperialists across the ocean. She had never seen a real American, and they were not what she expected. “I went to the school and there were these people who were just beautiful,” she said with her soft Russian accent, her voice choking up and tears beginning to flow. “There were these kids who were all older teenagers and young adults, and they were just really amazing people who had so much love, and they were there to meet Russian kids and tell them about Jesus. That changed my life.” Now, sitting in their kitchen together in Willmar, the love of this family is blatantly obvious. It is grounded in a faith that had been completely unheard of for
Food is center stage Diane Leukam column
Helen, having lived in an atheist country where even a hint of religion was cause for persecution. She described growing up there in the 1980s and early ‘90s of living in a state of grayness brought on by the socialist/communist regime she lived under, as well as the constant fear experienced by her family. She remembers one event in particular, when she was in about third or fourth grade. She and her mother were walking in Moscow, and they came across a beautiful church. “I looked at it and said, ‘This is so beautiful, I just want to go inside.’ She said, ‘No, you can’t go inside because if someone sees you there, you will get kicked out of your school and your dad will lose his job,’” Helen said.
Arends page 2
10 Floating Farm a reality in the Netherlands Rotterdam
17 Weighing in Randall
14 Impressions of Mom Osakis
22 Animals we love
20 Country Cooking
Page 2 • Country Acres | Friday, November 20, 2020
Country Acres
Published by Star Publications Copyright 2014 522 Sinclair Lewis Ave. Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-352-5647 NEWS STAFF
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
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Arends from front
They were not extremely poor, as her father was an international pilot and her mother worked – and stills does – in the most prestigious cancer research hospital in Moscow. The fear she described was in relation to a system of being spied upon and the probability of losing one’s livelihood if someone reported anything. Being here in the United States, Helen is extremely appreciative of their life. Through the years, their life has revolved greatly around food, which they share not only with one another, but with members of the community. “Our desire is to be able to connect with people, and food has been a huge part of that,” Al said. “Food transcends language and can break down barriers quicker than almost anything.” Al grew up in a family of wonderful cooks, with his
PHOTO BY DIANE LEUKAM
Al and Helen Arends met while he was on a missionary trip to Moscow, where Helen grew up. They celebrate life together, with an emphasis on faith, family and food.
mother’s grandparents originat- Europe. He recalls a time when ing in the Ukraine, Poland and cooking took on a whole new Romania areas, also in Eastern level for him, shortly before he and Helen were married. His uncle from Europe came to visit, and after Al picked him up at the airport, they went to Al’s brother’s home in the Twin Cities. Together, they went to a grocery store to pick up the ingredients for dinner. “We made an Italian meal from scratch with real ingredients, and it was amazing how different it was using fresh herbs, mozzarella, all these dif-
ferent things,” he said. “Mom is a great cook but this was different. Now, we have our go-to meals, but the sky is the limit for what we will do and try.” When they were first married, it was not so. “Al proposed to me in 1995, and I had this dread come over me and I looked at him and said, ‘You can’t marry me, I don’t know how to cook!’” Helen said. “When I first moved here, somebody gave us a cookbook for our wedding and I tried absolutely every recipe in that cookbook.” Helen credits much of her knowledge to necessity, to Al’s mother and to her own mother, who still visits her once a year. She learned more while working in a coffee shop, and later, she and Al ran a restaurant in Willmar. As life evolved, Helen found herself missing the European artisan style bread from Russia. Using a cookbook from Al’s mother, she taught herself to make artisan bread, which flowed into farmers markets and eventually led her to open Bukovina Old World Bakery in Willmar. As the business grew, her lack of sleep led her this spring to sell the bakery and fully delve into yet another business, Back 40 Woodfired Pizza. The couple smiled at each other as they talked about the origins of the business. “We do a lot of entertaining and she’s a fantastic baker and cook,” Al said.
PHOTO SUBMITTED
Garden Herb bread is one of many artisan breads Helen Arends baked for her Bukovina Old World Bakery in Willmar. She sold the business this spring to make time for their Back 40 Woodfired Pizza, their growing catering business.
PRODUCTION STAFF 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.
Arends page 3
PHOTO SUBMITTED
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A table is set for the feast of Yom Teruah at the Arends’ farm south of Willmar.
Friday, November 20, 2020 | Country Acres • Page 3
Arends
from page 2 “I wanted to build her a woodfired oven outside. About the same time, she found this class online on how to have a mobile wood-fired pizza business and said, ‘We’re going to go to this.’” They drove out to Denver, went to the class, and learned how to run a wood-fired pizza business. Rather than a brick and mortar business model, they chose a mobile oven on wheels. They were both excited about the prospect and spent two years in a planning and development stage. This year was to be the year they really branched out in their business, which looked to be very busy. Knowing they would need all hands on deck, Helen sold the bakery. “Literally, as you were signing the paperwork transferring the business, COVID hit, and that just changed life,” Al said, looking at Helen. They remain positive and excited to pursue the woodfired pizza business as a family, which has been a dream all along. But, there is yet another layer to their life journey with food, taken from something learned studying the Bible. “We really have sensed God putting on our family a mission to introduce people to His feasts … to open up our home to have people be a part of celebrating with us,” Al said. Each year, in honor of feasts from the Old Testament,
PHOTO SUBMITTED
Members of the Arends family, along with friends, set up a shelter for an outdoor feast to be held on the Back 40 farm south of Willmar.
they gather for fellowship, praise and worship, celebrating Passover (Pesach), Unleavened Bread (Early First Fruits), Pentecost (Shavuot), Day of Trumpets (Yom Teruah), Day of Atonement (Yom Kippur) and Tabernacles, or Booths (Sukkot). In addition, each week they celebrate the Sabbath (Shabbat). Many of these feasts are held outdoors and, most years, there may be up to a couple hundred people who come out to the farm to celebrate. The menus are based on the ingredients that are most readily available at the time. It is part of a larger vision of connecting with people on the farm. “We were looking at a way to open up the farm for people
to come to enjoy open spaces and fresh air and the connection to the country,” Helen said. Having grown up in a large city, Helen has adapted wonderfully to living in the country, and in a country she now cherishes. “I have gotten so accustomed to people in America being so friendly, even during elections,” she said. “Social media is not friendly, but people in general are all friendly, they are lovely and they smile to each other and shake your hand. I think unless you come from a more stoic nation, people don’t recognize that. I love the eye contact and you smile to people and you change.”
Arends page 4
PHOTO SUBMITTED
A fire burns hot in the Arends’ mobile oven on wheels, from which they cater woodfired pizza. Pizzas are created using fresh ingredients by the season, many of them grown on their farm.
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Page 8 • Country Acres | Friday, November 20, 2020
Wildfire from page 7
the time we left until the time we got back.” Dille agreed, and although they were fighting fires, they enjoyed the scenery along the way and while there. “It was beautiful there once the smoke cleared and you could see it all,” he said. After their 10 days fighting wildfires, Stevens and Dille made the two-day trek back home, taking the unique experience with them back to their own volunteer fire PHOTO SUBMITTED department in Motley. Tents are set up across the base camp where Nick Dille and Bryan Stevens stayed for the 10 days they were in Oregon.
When Stevens and Dille were not out in the field, they were back at camp in a state park where they and 1,200 other volunteer firefighters stayed in tents during their time there. The firefighters would wake up each day at 6:30 a.m. to go to their morning briefing, where they would find out what they were doing that day, and then head out for their 12-hour day. For some of the nights, their task force was on call as well, because the surrounding local fire departments were busy on other calls. “We were on call for if there was a structure fire in the evening or in the middle of the night,” Stevens said. Their time in Oregon was a lot of hard work for Stevens and Dille, but it was a trip they were happy to add to their firefighting careers. The work was rewarding. “All of us worked great together,” Dille said. “We still talk with them.” Stevens also enjoyed working with the task force and meeting other firefighters from around PHOTO BY KAYLA ALBERS PHOTO SUBMITTED the state. Nick Dille (left) and Bryan Stevens, pictured Nov. 4 at the fi re station in Motley, stand Bryan Stevens puts out a reignited tree stump in the “They are a really in front of the fire truck they took to help fight the Slater wildfire in Cave Junction, forests of Oregon. good group of guys,” he Oregon. said. “I enjoyed it from
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Page 10 • Country Acres | Friday, November 20, 2020
Floating Farm a reality in the Netherlands
First-of-its-kind operation floats to the top of innovative dairy farms BY MARIA BICHLER | STAFF WRITER
ROTTERDAM, Netherlands – In Rotterdam, 32 cows call the ocean home. Well, sort of. The Meuse-RhineIssel cows are the first in the world to be housed in an offshore dairy farm. The facility, Floating Farm, is an 80-by-80 three-tiered facility anchored to the ocean floor in the bustling Merwehaven harbor.
The farm has been operational since May 2019 and was designed by Beladon, a company specializing in waterborne architecture, and a local architecture studio, Goldsmith. Peter van Wingerden, an engineer with Beladon, gave fruition to the concept while in New York City during the devastating PHOTO SUBMITTED 2012 Hurricane Sandy, a The 80-by-80 three-tiered facility is anchored to the ocean fl oor in the Merwehaven harbor. The farm uses floating storm which left 17% of solar panels for energy.
the city’s land mass, or 51 square miles, flooded, according to a report from the mayor’s office at the time. The massive storm caused widespread outages of power, and fresh food on store shelves was hard to come by after just two days, said Minke van Wingerden. Minke, Peter’s wife and business partner, spoke of the Floating Farm, and devotes her life’s work to not only the PHOTO SUBMITTED Minke van Wingerden, and her husband, Peter, manage dairy operation, but also the Floating Farm. The farm is home to 32 Meuse-Rhine- future projects. “(Peter) realized, Issel cows in Rotterdam, Netherlands.
why should we not make a floating farm so we are not disturbed by bad weather?” Minke said. “We can always keep on producing fresh food to the city where food is needed. … So, we started to think about it and talk about it, and we are now up and running.” The farm is nestled in Rotterdam, Netherland’s second largest city with a population of over 650,000 citizens. The facility is limited to 40 cows, and the calves are raised off-site. Serving such an
urban area, the farm is embracing its goals of sustainability, innovation, animal welfare, education and circularity. “For this big city, it’s important that young children learn about cows, how dairy is produced,” Minke said. “I always say how much love and energy it takes from the farmer to make your glass of milk. To create awareness is very important in this project too.” The facility itself appears surprisingly compact with the heaviest structural components
resting in the submerged part of the building. The lightest weight rests on top and is also the most transparent layer, creating a building design from concrete to translucent polycarbonate to open. Two ramps provide access to the building – one for the cows to access a pasture and one for employees and public access to the middle tier. The top tier, where the cows are housed, has a network of steel bridges
Netherlands page 11
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Friday, November 20, 2020 | Country Acres • Page 11
Netherlands from page 10
for the public to gain access to the activities of the farm. Minke said the farm is open to the public every day except Sunday. “We really have a special goal in this area because this area of the city is transforming from a port to housing and offices,” Minke said. “In 10 or 15 years, this area will be transformed. But we always say when you transform things, you need a heart, and our farm will be the heart of the new part of the city. So, we call this our ‘transfarmation.’” The cows are milked in a robotic system. Minke said the herd produces 1,600-1,800 pounds of milk per day. The milk is sold both as pasteurized and raw, and is made into butter, buttermilk and two kinds of yogurt. The processing takes place onsite in the middle tier. “All our products are full which means we don’t take off any fat,” Minke said. The products were originally sold to restaurants and caterers, but due to the ripple effect of the novel coronavirus pandemic, products are currently being sold off the farm and throughout the city at pick-up points. The farm offers online ordering for added convenience. Minke said a network of volunteers helps to keep the deliveries flowing. “What we see over here, because we started with raw milk, that attracted a lot of young people and also people from different cultures so this created a really nice atmosphere and really nice vibe,” Minke said. “People were willing to help and be a volunteer on the farm. We have a great
PHOTO SUBMITTED
Cows are free to walk on and off the farm to access a pasture when weather and grass conditions comply. Another walkway gives access to the middle tier where the ration is mixed and the milk is processed.
group of volunteers who go around with an electric car to handle the pick-up points but also bring home the dairy. It’s a really great thing that happened to us.” With coronavirusrelated lock downs diminishing, Minke said restaurants are opening again, but the farm will continue to offer products directly to the public. “That is a really great balance,” she said. In addition to volunteers, the farm is managed by a herdsman, an assistant herdsman and a dairy specialist. Circularity certainly embodies Floating Farm’s business model. The cows are fed fresh grass clippings from a soccer club and golf course in the city as well as grains from local breweries, bran from a local mill and potato peelings from a local processor. In December 2019, the farm began using vegetable, fruit and bread by-products from caterers in the city. Then, the farm supplied fresh milk and yogurt to the caterers’ restaurants. The feed is mixed
in the middle tier and is delivered to the cows by an automatic system which dumps the TMR (total mixed ration) from above the feed bunks. The manure produced on the top tier is scraped by a robot and is funneled to the middle tier where it is separated into a dry manure product. The compost is then sold to the city and citizens for use in parks and gardens. “Because we split the manure immediately, there is less gas,” Minke said. “That’s a good part. … It’s all about circularity, all about a minute footprint as possible.” Floating Farm uses as much reusable green energy as it can. Floating next to the farm is a field of solar panels, and the farm is testing the concept of floating wind turbines. Rainwater is collected and cleaned for drinking water for the cows. “We use a lot of robotics; that’s because this is only our first farm,” Minke said. “Our idea is to make bigger ones all over the world. This is a type of prototype. … It’s all about just to do things. You can talk it over and
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talk it over, but we have to do. Some people say a project like this is too expensive. But we have to realize, if we wait longer
and longer, the amount of Minke said another arable land is decreasing. floating farm is in Mother Earth is under big the permitting phase, pressure, so we have to do, and we have to act.” Netherlands page 12
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Page 12 • Country Acres | Friday, November 20, 2020
Netherlands from page 11
this time for vegetable, herb and chicken production, also in Rotterdam. “We also have plans to go abroad, but at this moment those plans are on hold because of the coronavirus,” Minke said. “That will be the future, indeed, to make farms
like this around the world. It’s easy to scale it up. A small farm like this isn’t so profitable. But, you have to start somewhere. But also, if it’s too big, the investment is too big, so this was a good start.” Indeed, as the world population continues to rise, agriculture production will have to adapt to increasing consumers. And, Floating Farm serves as an anchor
for dairy farming in an entirely new way.
PHOTO SUBMITTED
The milking herd’s ration comes from local biproducts. Ingredients include things such as fresh grass clippings from a soccer club and golf course, potato peelings, bran from a mill and grains from local breweries.
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The milking cows live on the top tier of Floating Farm. There, visitors are able to use steel walkways to view the cows in their environment.
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Friday, November 20, 2020 | Country Acres • Page 13
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Page 14 • Country Acres | Friday, November 20, 2020
Impressions of mom
PHOTO SUBMITTED
Emily Wolf of Osakis turned the milk house on her farm into a pottery studio, where she creates functional pottery, mugs, platters, plates, mixing bowls, marinade bowls, serving bowls, covered jars and spoon rests.
BY SARAH COLBURN STAFF WRITER
Wolf’s milk house transformed into pottery studio
OSAKIS – The room that once housed a bulk tank and milking equipment is now home to Emily Wolf’s 1974 electric pottery wheel. Wolf has transformed the old milk house on her Osakis farm into her very own ceramics studio. The barn sink has been re-purposed so Wolf is able to clean her tools and equipment without washing sediment and glaze particles down the drain. She added a window to let in the natural light, painted the walls and moved out the ear tags, bovine medicines and tools. She’s installed a drying cabinet for damp work, a counter for kneading and wedging clay and a previously-owned kiln her husband, Troy Wolf, found online five years ago. Her shelving houses not only her tools, but her mistakes. “You learn from the PHOTO SUBMITTED mistakes and they serve Emily Wolf works within a palette of simple colors that she personally enjoys and said as a great example,” Wolf look great in her farmhouse. said. Though her business, Wolf Run Pottery, she makes and sells functional pottery, mugs, platters, plates, mixing bowls, marinade bowls, serving bowls, covered jars and spoon rests. But, she also has a category of work that is far less common – hand-crafted memorial pieces. Next summer, Wolf hopes to ex-
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PHOTO SUBMITTED
This drying rack houses Emily Wolf’s handcrafted pottery pieces that are ready to be fired in the kiln. The pieces dry on this rack for a week to two weeks, depending on weather conditions and temperatures.
pand into creating a line of hand-thrown urns that can be personalized. “I think it’s really important; if you want something that’s handmade I want people to have access to that,” Wolf said. Her story in clay, and her future goals, begin with her mother, Becky Walsh. When Wolf was 16, her mom took her to a community art class as a way to bond together over crafts, wood-working and quilts. Her mom signed her up for a pottery class and she’s been intrigued ever since, taking classes every couple years. Her last was in 2015 and when it came to an end, she didn’t want to stop. Her husband found her a kiln and then in 2016, when Wolf’s mother’s cancer diagnosis became terminal, she turned to her art. “It was a good source of therapy in managing those emotions,” Wolf said.
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PHOTO SUBMITTED
Potter Emily Wolf pressed doilies, hand-made by her mother and grandmother, into soft clay to create this Three Generations Bowl.
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Before her mother died in 2017, she asked Wolf to design and create an urn for her ashes. “That was an incredible process; it’s something you don’t want to think about and don’t want to deal with, but it was an incredible honor,” she said. The size of the urn tested her skills, the form was much larger than she was used to creating. She built muscle as she worked the clay over and over again to get the shape. She’d return home from her work as a science teacher at Osakis High School and dig into the clay. “It was a great opportunity to come home from teaching and bury myself in the creative side and express those emotions in a safe, effective and productive way,” she said. Her mother’s death, and the comfort that came from developing her art, spurred her to make memorial pieces for others. She’s been focusing lately on creating spheres topped with an open-winged butterfly. The pieces are inspired by the idea that if someone whispers to a butterfly, it carries a message to Heaven on behalf of the sender. The spheres are often accompanied by a saying – some from her grandmother, Betty Walsh, including “Each day is a
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Friday, November 20, 2020 | Country Acres • Page 19
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Page 20 • Country Acres | Friday, November 20, 2020
Stone Hill from page 18
weekend, range from 194 to 246 pounds for bucks and 146 pounds for a doe. The contest is open from Nov. 7 to Nov. 15 and prizes include $500 for the biggest buck and $100 for the biggest doe. This year, organizers at the sportsman’s club sold 800 $10 tickets for the contest. Some people buy more than one ticket and some purchase a handful, in order to allow their deer to be entered. The grand prize is open to anyone who buys a ticket, whether they shot a deer or not, and the grand
prize winner receives $500 or a gun. The top five deer weights receive either a cash prize or a gift. Local businesses throughout the region donate large gifts for the event, ranging from an ice auger to a camera to a gun. “This community is very small, but all the businesses and party hunters donate things,” Holm said. Prizes are given out at the sportsman’s club’s annual deer hunting party held at Stone Hill; this year’s party is slated for
Nov. 28. All hunters who got a deer during the contest period, no matter its weight, are eligible to enter a drawing for one of the remaining prizes. The club also holds a raffle open to hunters and non-hunters alike, tickets for the raffle range from $1 to $20, depending on the value of the gun they’re raffling off. In the end, it’s for the kids, and the combination of all those tickets and raffles is what raises funds for programming to teach community kids how to
hunt and fish and enjoy the great outdoors. Some of the youth even participate in the weigh-in themselves. “It’s just nice to see the kids come in with their first deer, even the small ones,” Peterschick said. “The kids are so happy.”
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For weighing, there’s a big “hanging tree” in the Stonehill parking lot. On weekends, Peterschick and Holm often work the stand together, as hunting parties may bring in six to eight deer at a time. Hunters come from as far away as Pierz, Cambridge, Princeton, St. Cloud and Willmar to enter the contest, but they’ve also seen entries from places near the Ca-
nadian border, Wisconsin, Iowa and even two from Alaska, family members of people who live locally. On an annual basis, the event brings in 200 to a high of 246 deer. The results are tracked inside a book maintained by Peterschick and Holm and each weight is verified by two people. The results are then transferred to a bulletin board inside the bar and highlighted daily as the biggest buck and the biggest doe come in. Top weights this year, as of the conclusion of the first
PHOTO SUBMITTED
Hunting parties bring their catch to the “hanging tree” at the Stone Hill Bar & Grill to get their official deer weight and enter into the annual weigh-in contest. Cash prizes are awarded to the winners of the largest buck and the largest doe.
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Friday, November 20, 2020 | Country Acres • Page 21
SHARLOTTKA (Simple but delicious Russian apple cake) • 2 pounds crisp tart apples • 6 eggs 2 cups sugar 2 cups flour Preheat the oven to 350. Grease a 10inch springform pan with non-stick spray. Cut the apples into medium slices, scatter on the bottom of the pan; reserve two apples for the top. Beat the eggs and sugar until fluffy. Add flour, don’t overbeat. Pour the batter over the apples. Slice the two remaining apples
Sugar in the raw for decoration (optional) • Powdered sugar and arrange on top in a circular pattern. Sprinkle with raw sugar. Bake for about 1 hour or until a toothpick comes out clean. Let cool for a few minutes in the pan. Run a knife around the wall of the springform pan before releasing. Sift powdered sugar on top just before serving.
BLINIS (thin Russian pancakes) • 2 eggs • 2-1⁄2 cups soured milk (add 1 Tbsp. vinegar and let sit for 5 minutes to sour) OR 2 cups milk and 1⁄2 cup plain yogurt • 1⁄2 tsp. baking soda • 3 Tbsp. sugar
Whisk eggs in a large mixing bowl; mix baking soda into soured milk right before pouring the milk into the eggs (I use my KitchenAid with a whisk attachment). Add sugar and salt, mix. Gradually add flour until no lumps remain but be careful not to overmix. Add the oil and mix. The batter should resemble thick, heavy cream. Adjust flour and milk quantities to make it the right consistency. Heat up a well-seasoned 10- to 12inch cast iron skillet (can use a non-stick skillet as well). Spray with non-stick oil
• 1⁄2 tsp. salt • 1-1/2 to 2 cups flour • 1 Tbsp. olive oil 1 stick of butter (won’t use the whole thing) Sweetened condensed milk or favorite preserves for serving
spray. Pour about 1⁄4 cup of batter into greased skillet, roll the skillet around to spread the batter evenly around the circumference. Wait until bubbly all around, then use a sturdy thin lifter to lift the blin and flip it over. Bake for another 30 seconds or so; flip over onto a serving plate. Take the stick of butter, peel down the paper from one end, butter the blin all over. Repeat until all batter is used up. Serve with condensed milk or your favorite preserves. About 4 servings.
Perogies (Ukranian Cheesy Potato Dumplings) Filling: • 2 cups shredded cheddar cheese • 5 cups mashed potatoes (about 2 pounds); reserve some water from cooking potatoes for the dough • 3 Tbsp. butter, softened • 1/3 cup diced onion • Salt and pepper to taste Dough: 1-1/2 cups warm potato water
Filling: Combine all ingredients and mix until well blended. Cover and refrigerate. Dough: Combine potato water, warm water and oil in large bowl. Add first amounts of flour and salt. Mix until well combined. Add the second amount of flour, 1⁄2 cup at a time, until dough is slightly sticky. Turn out onto lightly floured surface, knead for about 2 minutes until smooth or use KitchenAid with the dough hook. Cover to prevent drying out. Roll out a portion at a time to 1/8 inch thickness. Use a floured drinking glass or a round cookie cutter to cut into 2-1⁄2 inch circles (can also use an empty clean soup can). Place rounded tablespoon of filling in the center of each circle, fold dough in half, pinch edges together firmly to seal. Arrange in single layer on lightly floured tea towel-lined baking sheet. Cover with tea towel. (Can
• 1 cup warm water 1⁄2 cup olive oil 4 cups all-purpose flour 2-1⁄2 tsp. salt 2 to 3 cups all-purpose flour • 1 cup butter 3 cups onion, diced • 3 liters water • 2 tsp. salt
be frozen at this point. When they are frozen, take them off the baking sheet and place into freezer bags.) If not freezing, melt butter in a large frying pan, add onion and sauté for about 10 minutes until softened on medium heat. Bring water and salt to a boil in large pot. Working quickly, add perogies one at a time, but no more than 24 in a batch. Bring to a boil. Reduce heat to medium. Boil gently, uncovered, stirring occasionally with a wooden spoon, until they float to the top. Cook 2 minutes further until dough is cooked. Remove with a slotted spoon. Drain. Toss gently with 1⁄4 of the onion mixture. Keep warm. Repeat with the remaining perogies. Gently toss with each new addition to prevent sticking. Makes about 8 dozen. Adapted from Cooking at Home magazine Dec/Jan issue 2002.
Country cooking page 22
Paynesville
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salutes Gracie Schultz Grade: Senior Parents: Dennis and Sara Schultz Little Falls FFA Chapter Tell us about your FFA program and your involvement in it: The Little Falls FFA Chapter has been going for 90 years now! We were charted in July 1930. We currently have 32 members. As a chapter, we participate in Adopt-A-Highway every fall and spring, have our own crop plot, host a pancake breakfast, operate the school high tunnel, and help out with our school’s garden. We also get together monthly for fun activities and meetings. I am thrilled to be a part of it as this is my fourth year being a member. I am involved by being the President of the chapter; I have been on the officer team for three years, chair of some committees, and I’m on the Floriculture team. What is the greatest benefit you have received from being involved in FFA? The greatest benefit that I have received from being in FFA is public speaking. I have been pushed out of my comfort zone many times while being involved in FFA, but in the long run, it has made me a better person and I have definitely benefited from it! What other hobbies and interests do you have outside of FFA? Some other hobbies and interests that I have outside of FFA are being with family, hanging out with friends, hunting, being outdoors, crafting, babysitting, baking, and playing softball. What are your plans for the future? My plans are to go to college next year and pursue a career within the Agriculture field. In anticipation of Thanksgiving next week, what are you most thankful for? I am most thankful for my family and good health!
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Page 22 • Country Acres | Friday, November 20, 2020
Animals we
COUNTRY COOKING
Country cooking from page 21 Borsch (Russian Beet Soup)
PHOTO SUBMITTED BY SHEILA KORN
Sauk Centre Roscoe is enjoying his camping trip over Labor Day weekend at Battle Lake.
• 4 liters water • Stew chunks of beef plus a beef soup bone to equal a pound of beef, not including bone weight • 1 onion, diced • 2 medium carrots, shredded • 1-2 garlic cloves or to taste, diced • 4 medium beets, shredded
SEND US PHOTOS of the animals YOU love, and we will share them here for all our readers to enjoy! Be sure to include your name, town and a description of the photo. Email to diane@saukherald.com, or text to 320-260-0013. PHOTOS SUBMITTED BY SHANNON GRUBER
PHOTO SUBMIT TED BY JUDY VAN HEEL
Simmer beef bone and stew meat on low for one hour. Meanwhile, saute onion, carrots, garlic and beets in a large saute pan in the butter. Add vinegar (it preserves the rich color of the beets). Cube the potatoes, shred the cabbage; add a pinch of salt and mix it in the cabbage shreds. Take beef bone out of the broth, cut off whatever meat is left on it and put meat back into the borsch. Discard the bone (or, give it to your puppy, he’ll thank you!). Skim off the floaties from
Cold Spring This is Stella, our Labradoodle. We never knew how much joy she could bring to our lives!
Avon Our favorite “grands” are Scooby & Morgie!
• 2 Tbsp. butter or olive oil for sautéing • 2 Tbsp. white vinegar • 5 medium potatoes • 1 medium cabbage • Salt and pepper to taste • 2 bay leaves • 1 (15 ounce) can diced tomatoes • Sugar to taste • Fresh dill and sour cream to serve
the broth. Add potatoes, cabbage, salt, pepper and bay leaves to the broth. Simmer until the veggies are tender. Add onion, carrot, garlic and beet mixture to the borsch. Add tomatoes. Bring to gentle boil and immediately turn down heat – do not let the soup boil – it will discolor the beets. Give it a taste test – it might need some sugar to offset the acid in the vinegar. Serve with fresh dill and sour cream (optional). Makes 8-10 servings.
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