Country Acres November 2013

PRSRT STD ECR U.S. POSTAGE PAID MIDMINNESOTA SHOPPER 522 Sinclair Lewis Ave.
Sauk Centre, MN 56378
Tomorrows Deals In Todays Paper
A Supplement to the Mid-Minnesota Shopper
Sunday, November 17, 2013 Edition 11
ountry C cres A
By RANDY OLSON Staff writer Roscoe The Paul and Deb Schmitt dairy farm near Roscoe is a typical Stearns County dairy operation that has added a new twist to what is a long-running tradition passed down by Pauls father, Celestine. With heating costs rising no differently than other expenses on the farm, Paul and Deb have made the most of a 30-plus year old wood-based heating system while utilizing
Making the most of wood heat

Schmitts enjoy advantages of wood burner at Roscoe farm
Focusing on Todays Rural Environment
Paul Schmitt opens the door on his farms two-year old wood burner while preparing to load more wood to the fire.
PHOTOS BY RANDY OLSON
a modern-era burner. Dad built or rebuilt most of the buildings on our farm, said Paul, who was raised on the family farm with his three sisters and three brothers. While farming, Pauls father, Celestine, also worked as a bricklayer, lending him the skills heavily utilized on their 45-cow dairy farm. His mother, Lenora, had more than her share of work with the seven children plus milking cows and other chores. SCHMITTS continued on page 6
Bjorlos enjoy their homey haven

Dream home comes to life on Little Birch Lake residence
By CAROL MOORMAN Staff writer Melrose JoAnne and Gerry Bjorlos home truly is their haven. A sign inside their house calls it The Bjorlo Retreat-Where Nature and Love Meet. That says it all, JoAnne said about their home tucked away in a serene area of Little Birch Lake, northeast of Melrose. It offers them the serenity they search for on a daily basis in a house that has amenities like a homey loft to sit and read in and a delightful kitchen to prepare meals for family and friends. A refurbished, old Pennsylvania Dutch rocking chair JoAnnes great-grandfather made sits in the livingroom, while more family mementos, like an old black hat and tie, hangs on an antique tie mirror on a bedroom wall. BJORLOS continued on page 4
JoAnne and Gerry Bjorlo sit in their living room where the 14-foot clerestory windows allow them to look outside at all the wonders of nature, including their heart-shaped pond and Little Birch Lake.
PHOTOS BY CAROL MOORMAN
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PRSRT STD ECR U.S. POSTAGE PAID MIDMINNESOTA SHOPPER 522 Sinclair Lewis Ave. Sauk Centre, MN 56378
Weller drops buck page 10
Wander horseradish pages 11 - 13

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Page 2 Country Acres - November 17, 2013
Country Acres
Published by Star Publications Copyright 2013 Sales Staff Jeff Weyer 320-260-8505 Kayla Hunstiger 320-247-2728 Missy Traeger 320-291-9899 Tim Vos 320-845-2700 Karla Christen 320-293-5911 News Staff Bryan Zollman Editor 320-352-6577 Mark Klaphake Assistant Editor 320-352-6577 Herman Lensing Writer 320-256-3240 Carol Moorman Writer 320-256-3240 Randy Olson Writer 320-352-6577 Production Staff Pat Turner Ad Design Tara Pitschka Ad Design
522 Sinclair Lewis Avenue Sauk Centre, MN 56378 Phone: 320-352-6577 Fax: 320-3525647
Central Grain Inc. provides a one-stop full-service elevator for local farmers
By BRYAN ZOLLMAN Staff writer
Sauk Centre If there is a place busier than Central Grain, Inc. during harvest season, one might be hard pressed to find it. Central Grain is a full-service elevator located west of Sauk Centre off of I-94 and services local farmers who are looking to sell their corn, soybeans and wheat. The company got its start in 2005. After divorcing, farmers Brian Miller and Sonja Miller decided to quit farming to start Central Grain. They brought more than 20 years experience in grain transportation and merchandising and saw a void in the market and a need for a locally-owned grain elevator when they had their own frustrations as producers. They jumped at the chance and Central Grain, Inc. came to fruition nine years ago. With our farming background we had an idea that we could provide a better elevator service for the needs of the producers in the area, said Sonja Miller. At the time, our needs were extended harvest hours, faceto-face interaction, faster dump times and the capacity to handle wet corn at harvest time. Today, they work with lo-
Country Business
C s t
Central Grain, Inc. has five employees who work in the office and seven truck drivers. Above are employees (from left) Brian Miller (owner), Josh Rieland (grain procurement), Sonja Miller, (owner), Brent Miller (truck dispatch), and in front is Jax, the company dog. Not pictured is office assistant, Stacey Otte.
PHOTO BY BRYAN ZOLLMAN
cal farmers and market locally-grown crops to sell back to livestock and poultry producers as well as large processing companies such as Archer Dan-
Sue Sims Ad Design/Publication Layout Amanda Thooft Ad Design Janell Westerman Ad Design Nancy Middendorf Ad Design Proofreaders Andrea Borgerding Diane Schmiesing Story ideas send to: bryan@saukherald.com Deadlines: Country Acres will be published the third Sunday of every month and inserted to rural customers with the Mid-Minnesota Shopper. Deadline for news and advertising is the Friday before publication. Extra Copies available at the Albany Enterprise, Melrose Beacon and Sauk Centre Herald offices.
A Central Grain truck loads grain after hours. Central Grain has flexible hours during harvest season to help accommodate local farmers.
PHOTO SUBMITTED
iels Midland Company (ADM). Central Grain is an affiliation of ADM, one of the largest agricultural processors in the world with more than 265 processing plants in 60 countries and six continents. The process is simple: Central Grain buys the grain from local producers and other elevators and then stores it or dries it before shipping it out. This year has been especially challenging because the corn has been so wet. We are always buying, selling and transporting grain, said Miller. Even though harvest is a busy time, after it has been completed the grain we take in needs to be brought to the different locations where it will be fed to animals or exported and processed into everyday products that everyone uses. Price setting begins with the
Chicago Board of Exchange determining the future price. From there the basis is set by Central Grain and ADM, based on storage and carry in the market. There are many challenges that present itself every day, said Miller. Those challenges include weather, timing and market volatility. When the weather is great, everyone is going at the fields and we are trying to get them in and out as fast as possible to service everyones needs, she said. The staff at Central Grain includes 12 employees including owners Brian Miller and Sonja Miller. Josh Rieland works in grain procurement, Brent Miller in truck dispatch and Stacey Otte as an office assistant. The company also employs seven truck drivers: Tim Greninger,
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Central Grain makes an average of 20 trips per day to local farms during harvest season to assist in hauling their crops. Above, a truck is filled with corn during a visit this fall.
PHOTO SUBMITTED
One of the seven trucks in Central Grains heads out after unloading at the plant, located west of Sauk Centre just off I-94.
PHOTO SUBMITTED
Roger Schultz, Lenny Boogaard, Al Wiener, Greg Fischer, Louis Kreidler and Ed Dolson. The staff focuses on the local producers needs. After all, it was seeing a need that led Brian Miller and Sonja Miller to start a local full-service elevator. Since they opened they have added a second dump pit, more storage and more semi trucks. They rent an off-site facility to store excess product. With farmers sitting on more of their grain this year there isnt a need for Central Grain to pile it on-site. We are constantly looking for ways to make the process quicker for Nthe producer, Miller said. s For producers, its nice to have a large full-service elevator so close. It saves on drive time and transportation costs, helping local farmers keep a few extra bucks in their pockets and helping them be more efficient. Central Grain will also send their own trucks to farms
and transport the grain themselves. We want to continue to grow to meet the local farmers needs, said Miller. With the addition of wheat and soybeans to the grains that we market, we feel we can continue to grow with our customers and be their one-stop full-service elevator. Being affiliated with ADM also allows them to remain very competitive with their pricing. Its a win-win for local farmers to have the pricing a larger corporation can offer while still being able to enjoy friendly, hometown service from familiar faces. Being locally-owned, farmers can call, email or stop by and get the hometown elevator experience that they have come to expect with Central Grain, said Miller. It is very satisfying to hear that our customer has completed their harvest because we stayed open an hour later for them.
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BJORLOS continued from front They enjoy the intimacy of the outdoors and find their three large flower gardens to be therapeutic as it allows them a chance to get down and dirty with nature and a chance to be creative. There is a heart-shaped landscaped pond in the lower flower garden, which was part of a wedding gift to each other. Their dock, with a pontoon, boat and canoe, gives them opportunities to go for quiet rides on the lake or to take their grandchildren fishing and boating. And you cant forget their own rainbow, painted across the front wall in their garage, which they see every time they drive in. Then theres what Gerry calls their outside Stairway to Heaven, a circular stairway a neighbor tossed out that they found a unique use for. The steps hold flowering annuals as it circles up a tree. This is a place to rejuvenate our bodies and our souls, Gerry said of their home. A quiet place to reflect and meditate, a place to read and learn, a place to relax and enjoy good conversations with family and friends. Its where we organize our lives and its our base to return to after a busy day, said JoAnne. We feel a great unity and spirituality with nature. Building a dream home The Bjorlos have lived here since 2003. JoAnne and her first husband, Dan, owned the lot, which had a trailer on it since 1990. JoAnne and Gerry met in 2002, two years after JoAnnes first husband died. They smile when Gerry tells how they met, at a church function in the Twin Cities. Gerry was new to the congregation. At a social gathering, there was an empty chair next to Gerry and JoAnne sat down. There was an instant connection and less than one year later, in June 2003, they married. They decided to retire, JoAnne
This loft, with a knotty pine ceiling and painted in cool, relaxing blues, is dedicated to the Bjorlos book collection. Wired for TV, Internet and surround sound, it doubles as their office and a guest sleeping space. A loft door leads to a walk-in storage space above the garage.
This heart-shaped pond and landscaping were JoAnne and Gerrys wedding gift to each other
from teaching and Gerry from sales. They each sold their homes in Elk River, removed the trailer from the Little Birch Lake lot and chose St. Rosa Lumber to build their dream retirement home. We both wanted to retire at a lake in a rural area. JoAnne owned a very desirable lot. This turned out to be a perfect location to build our dream, said Gerry. Before they met, JoAnne had thought about building a log cabin here. She liked the design but not the maintenance aspect. Gerry took her original house plans and redesigned them to better fit their lot and needs. Unknown to JoAnne, Gerry reworked the room dimensions to make their house even more aesthetically pleasing by following the phi ratio also known as the Golden Ratio, with a
value of 1 to 1.618 wherever possible. Many years ago I had fallen in love with mathematics and became phi-fixated with this ratio of 1.618 discovered by Euclid, the Father of Geometry, 300 years before Christ, said Gerry. For 2,000 years the ratio has been featured in art, literature, music, history and theology since using the ratio creates a place where order, beauty and eternal mystery will always exist. The ratio is found throughout nature in the most astonishing variety of places; in mollusk shells, sunflower florets, and rose petals, even to the shape of the galaxy, said Gerry. It was used in the building of Greek temples and in modern architecture to create the most perfectly proportioned rooms. Examples in our home are the
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great room with 10-foot high walls, a width of 16 feet, 2 inches and length of 26 feet. The kitchen area has dimensions of 9 feet by 14.5 feet by 23.5 feet, said Gerry. The Bjorlos spent five months designing their house, which then took five months to build. Collaborating with St. Rosa Lumber employees the whole way made our creative work come to life better than we could have ever done ourselves, said Gerry. We had a most wonderful engineer architect, Jim Guck. He took our vision and our rough drawings with the exacting room dimensions and drafted blueprints needed to build our house. His advice regarding the details of everything from asphalt to window specifications was priceless. He knew the codes. He knew which excavator, foundation men, lumbermen, electricians, plumbers, cabinet makers, roofers, floor and carpet layers, finishers and other subcontractors would best do the timely work we required. JoAnne and Gerry made close to 160 design changes after building started in May 2003. Thanks to Jim Gucks supervision, everything stayed on schedule. There were many decisions that had to be made. Deciding on fixture styles, lever door handles in case we become arthritic, placing outlets higher to make it easier to bend over to plug in lamps, eliminating unnecessary steps up into the house, choosing colors, shades, adding a handyman workshop in our three-car garage, asphalt on the driveway that melts snow faster in winter, color for walls that reflected the peace, warmth and excitement we desired in our lives, making the house very energy efficient and as maintenance free as possible; all became part of the bonding we experienced as we creatively designed the life we wanted for each other, said Gerry. Coming from two homes, they had plenty of furniture. So we had to decide what to keep, what to throw and what to give away. We are still giving away surplus items stored in our attic, he said. They were promised their house would be done by mid September, and they closed on Sept. 17, 2003. Although we were married that June in Upsala, we held our wedding reception for 140 guests at our new home on a beautiful fall day, Sept. 27, just 10 days after our closing, said Gerry. Making their house their home Since then, they have enjoyed each day in their dream home, which they describe as comfortable, warm and inviting. It starts with the curved walkway to the front door, which leads past the partial sun and shade flower gardens to the wrap-around deck. The great room, with wine colored walls and a stone fireplace, opens up to living, dining and kitchen areas. It features a high vaulted, knotty pine wood ceiling with 14-foot clerestory windows facing west to the lake, making the room bright and sunny. They enjoy entertaining guests so the kitchen is designed with a center island to aid in meal preparation and in serving. The cheerful, golden yellow walls, granite countertops and plenty of cabinets offer a pleasant environment for JoAnne to indulge in her love for cooking, said Gerry. The knotty pine sunroom, with wrap-around windows that lead to a wrap-around deck, brings them close
to nature, with wonderful views of the western setting sun and the lake. JoAnne admits its their favorite room in the summer, where they often eat meals, read, play cards and challenge each other to daily games of backgammon. The master bedroom painted in cool, relaxing blues has a walk-in closet and is conveniently located on the main floor next to the kitchen. The master bath, tiled in warm browns and cool blues, has a whirlpool tub and walk-in shower. Coming into the house from the rear garage entrance, there is a tiled floor leading to a convenient half bath and laundry combination room. Their large loft, with knotty pine ceiling and painted in cool but relaxing blues, is dedicated to their book collection, perfect for the Bjorlos who love to read. Wired for TV, Internet and surround sound, it doubles as their office and a guest sleeping space. A loft door leads to a walk-in storage space above the garage. The lower walkout level, with walls painted in cool spring green, is carpeted and has electric in-floor heat for comfort for their guests, especially in winter. They also heat with propane. This dual heat feature also offers energy efficiency, said Gerry. The large family and game room with 9-foot ceilings is airy and open with patio doors providing views to the landscaped pond, flower garden and lake. There are two large bedrooms for family and guests, a full bath and utility room. Bringing nature to life Their home enables them to enjoy all four Minnesota seasons, with spectacular views. We both love nature. We wanted a great view to the lake, while still preserving our intimate natural setting amongst the pine and deciduous trees, said Gerry. JoAnne loves flower gardening, so their house is surrounded with three types of large flower gardens with walking paths. It is a place where the tame meets the wild, said JoAnne. Where nature still has a strong influence, without a formal garden look. Where a wildflower has as much right to the space as the cultivated flower. As a wedding present to each other, when they built their home, they also put in a water feature, a 130-foot re-circulating man-made creek with seven waterfalls cascading through their shade garden leading to a heart-shaped pond on their lower level. The sounds are so soothing, said JoAnne. They have a small grass yard, that is quick and easy to mow, with a fire pit for marshmallow roasting when their families come to visit and play yard games. The last 30 feet of their lot, on the hill down to the lake, features prairie grass restoration to limit pollution runoff from the land. This helps preserve the water quality of the lake and reminds us of the natural landscape our forefathers saw when they went west to fulfill their dreams, said Gerry. Living in their dream home is a joy for JoAnne and Gerry. They are quite content with the serenity it offers them now and into the future. It truly is where nature and love meet, JoAnne said as she looked over at her husband of 10 years.
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WOOD continued from front_________________________________________________________________________________________________________ Mom and dad installed what was a pretty elaborate heating system back in 1979, Paul said. That system consisted of a large wood burner placed in an oversized garage used primarily for tractors. The burner heated water which was used as a heat source for that garage, plus the Schmitt familys two-story farm house. Warm water was sent in an underground line from the tractor shed to the house. Prior to installing the wood furnace in the shed, the Schmitt family had a large wood stove in their basement for heat. We handled the wood three times: cutting it, hauling it and carrying it downstairs to stack it, Paul said. We primarily got the wood from other families cleaning up their woods, plus our own. The system, installed in 1979, revolved around an Aqua-Therm model manufactured in Brooten. We bought it from a dealer in Paynesville, Paul said. It lasted 17 years until 1996 when it quit. Paul and Deb married in 1990 and rented a building site by Greenwald for five years where they started and built up their own dairy herd. They moved to the Schmitt family farm in 1995 and took over the dairy while growing the herd to 80 cows.
The Schmitts wood furnace sits on a new cement pad next to a small wood shed built to hold about 20 cords of wood.
A year later, they bought a second Aqua-Therm furnace that was used until 2011. During that period, infloor heat was added in the house and its attached garage in 2001. The in-floor heat complements the radiator heat already in the house. Paul recalled burning around 500 gallons of liquid
propane (LP) per year starting in 2006, when they built a double-8 milking parlor inside what was a 50-cow tiestall barn. Heating costs certainly added up. It was time for a change, he said. That change came in the fall of 2011 when they began digging in new lines about 30
inches underground for installation of a new, outdoor furnace. We installed it in October. It was a cold, miserable, wet day. It was just nice enough in the morning that we got the lines dug in to the milk barn, tractor shed and house, Paul said. The new wood furnace
model had a new cement pad to sit on about 50 yards north of the house and attached garage. Using mostly steel and materials they already had, the Schmitts built an 18- by 12by 20-foot shed to store wood next to the furnace, and both sit near the top of a hill for excellent air movement. The wood shed can hold
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about 18 cords of wood, although they generally dont fill it all at once. If we keep it half to three-quarters full, air flows through better and dries the wood, Paul said. Firewood should be dried as much as possible before burning. Properly-seasoned firewood has about 7,700 BTU maximum energy per pound compared to about 5,000 BTU from green firewood. The Schmitts estimate that they use about 20 cords of wood per year to heat four buildings: the milk parlor, house, garage and tractor shed. One cord of wood, which measures roughly 4- by 4- by 8-feet, costs approximately $100. During the winter months, the furnace is loaded twice a
day, which coincides just fine with the regular schedule of a dairy farm. The Schmitts have obtained wood from a variety of areas, most recently by utilizing wooded areas being cleared by land owners in the Albany area. We get anywhere from five to eight guys in a wood cutting party each fall and cut two to four cords of wood a day, Paul said. According to the Minnesota Department of Commerce energy information center, wood is used as a heating fuel in approximately one-third of all Minnesota homes for at least occasional space heat. Its home energy guide states, Wood can be an effective an economical source of The Schmitt dairy farm has four buildings heated by wood, including the 130- by 34-foot milk house heat, provided all necessary and parlor.
Water lines with shut off valves coordinating the wood heat converge in the original milkhouse of the Schmitts dairy barn.
steps are taken to ensure efficiency, environmental health and fire safety. Using wood heat for the milk parlor has paid dividends. In the holding pen, where the milk cows gather before entering the milk house, heat keeps snow and ice from building up in the entry ramp. It also makes for a comfortable temperature to work in while milking. Heating with wood definitely isnt easy work. You dont really factor in the labor that goes into getting or preparing the wood. It makes for good exercise, though, which is all part of living and work- As the winter season is settling in, the Schmitts are prepared with a ing on a dairy farm, Paul said. wood shed currently sitting about three-quarters full.
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Dont hide your smile
Eat the rest of your food! saw it happen. She told him he There are starving children in had a beautiful smile and that Africa! he shouldnt hide it. How many of you That moment changed remember sitting at the his life. He went on to table as kids and hearbecome class president ing that? And then feeland now travels the ing slightly guilty as United States showing you wondered how you kids how to have the would get what was on confidence they need, your plate to one of or give it to someone who doesnt. those kids anyway? by Diane Thanksgiving is Schmiesing I was privileged to witness another exthe obvious time of the year to appreciate everything ample of an act of kindness we have. Like family, friends, snowballing for the good just neighbors and co-workers. a few weeks ago. On Thursday How about clean water to evening of MEA weekend, my drink, food in our stomachs, a church had a chow mein dinner. roof over our heads and shoes I love seeing so many smiling on our feet, hospitals and clin- parishioners, from ages eight to ics nearby? 88, working together, side by As lucky as we are, there side, enjoying the camaraderie are so many that are down, and of a common cause. we have more power than we That Thursday morning, realize to help bring them back I was at the chapel in Sauk up. Sometimes it just takes Centre, when a man from out one act of kindness to change of town heard we were having things and bring hope. A moti- our dinner that night. He handvational speaker recently told ed me a one hundred dollar bill how he was bullied through and said I should feed as many grade school, and into junior people as I could with it. I took high. One day, he accidentally it to the parish office. Knowing smiled, and around 10 people we cant just get a list of peostarted calling him horse lips, ple in need, we wondered what and much worse. Later, he was we could do. The idea came up standing in the lunch line, and of The Eagles Healing Nest, a the coolest girl in the next grade transition home in Sauk Centre came over to him and said she for veterans many homeless
Kayley Schirmers stirs thickening for chicken chow mein Thursday, Oct. 17, at Our Lady of the Angels Church in Sauk Centre.
PHOTO BY DIANE SCHMIESING
that are having trouble re-integrating back into civilian society. Figuring there might be a dozen guys there, we thought that would work well. So after a few phone calls and a quick visit out there by one of our committee members maybe ten minutes in all we were set to deliver 40 meals (yes, 40!) to the veterans, the balance paid by additional donations. Without the original donation, however, it wouldnt have happened. I spoke to the same man the following week about what had happened. It turns out he came from a family of 12 kids that was dirt poor. There were
many, many nights they went to bed having had nothing to eat. There certainly werent foodshelves or welfare to fall back on. They got help from friends and neighbors, but most people didnt know what they were going through. And now that he has means of his own, he has made it a way of life to help those that are down and out. There are instances where we can help, if only by letting someone know we are aware of their struggles. Many years ago during a very dark time in my life, I ran into a man I barely knew. When he asked me how I was doing, I said the usual
good! He looked me in the eye and said, No, youre not. He let me know he was thinking of me and offered encouragement. Ill never forget it. We really dont have a clue what other people are going through, and to be fair, were very good at hiding it. But this Thanksgiving, remember, there are countless ways we can be involved through our churches, organizations, or just by a word of encouragement. And we dont have to worry about the rights and wrongs of who might be benefiting. No one drives an SUV to the foodshelf if they have other options that day. Who knows what life has thrown at them? And people have certain struggles, that no matter how hard we try, we cant help or foresee. Were only human. There are still starving children in Africa, and its wonderful to help them if we can. But you dont have to go that far to find people crying out for help of some sort. Just look into your neighbors eyes. Judging from the pure joy so many people felt with the simple delivery of 40 meals to veterans, there is no doubt in my mind that its greater to give than to receive. And it can be so easy. I saw a sign that read, If you see someone without a smile, give them one of yours! Happy Thanksgiving!
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Equipment subject to prior sale. Everything sold as is, no warranties given or implied. All sales are nal. Items subject to prior sale. Everything must be removed within 30 days. Minn. sales tax on any non-farm items. Auction bill made 3 weeks prior to date of sale. Many more items by day of sale. TERMS: Cash or good check day of sale. Not responsible for accidents. Statement made by auctioneers at auction take precedence over any printed matter.
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Weller drops 13-point buck

15-year-old spots deer in drainage ditch
By MARK KLAPHAKE Staff writer Elrosa Jim and Simon Weller had heard the talk about the big deer that was running in their area this fall; fellow hunters were talking about it and some had photos of it from their trail cameras. Everybody was gushing about the size of the rack and the possibility of shooting it during deer hunting. The Wellers got to see the rack close up the first weekend of deer hunting season. The first time while the deer was laying in a drainage ditch on their farm and just a short time later with Simon holding up his rack after he had shot the 13-point buck with an enormous rack. I didnt think he was that big until I looked at his rack. Thats when I realized how huge he was, Simon Weller said. Jim added, The thickness of his rack and how far it goes up in the air is the biggest thing. Everything went to his rack the way it looks. Jim and Simon were driving by a drainage ditch about 10 a.m., Saturday morning, when Simon thought he saw a buck with a big rack. After backing up, they spent a couple minutes looking for the deer before he got up with a doe that he was with and started heading down the drainage ditch. It was an unbelievably really wanted to get him, Simon said. I really didnt have time to think about it because it happened so fast. The buck was the second deer Simon has shot in his young hunting career. I was shaking more with the fawn I shot from the stand than I did with that buck, he said. It also ended speculation if anyone would see and more importantly shoot the big deer west of Elrosa. Everybody had him in their sight, said Jim. As long as Ive been hunting, you dont get that close to a deer like that. He must have been chasing the doe. The deer was easily recognizable as the one many trail cameras had pictured because of a distinct two-finger split on one of his horns. A lot of the hunters I tell say how is it possible that buck stayed in the ditch that long. Its really something special, it was meant to be yours, Simon said. Jim said he has been hunting since he was 14 and once shot a nice 15-point buck thats mounted and in his shop, but that one doesnt compare to Simons. The Wellers plan to get a shoulder mount done of Simons deer which will allow them to tell the story of how Simon got the big one west of Elrosa
Simon Weller (left) shot this 13-point buck Nov. 9 while hunting with his dad, Jim, near Elrosa, Minn.
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freak thing that he saw that rack. When we stopped, we looked for the longest time and he either ducked down or was in really tall weeds, Jim said. I wonder how many vehicles went by and he was lay-
ing there. Jim drove Simon to the far end of the drainage ditch and than drove back and the two started walking towards each other peeking down every once in a while to see where
the deer were. When Simon got within 20 yards and Jim 40, the deer got nervous and sprinted out of the ditch. Simon then shot the buck on consecutive shots. It was very exciting. I
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Horseradish roots run deep in Wander family

By HERMAN LENSING Staff writer Elrosa Thirty-two years ago, when Mary Ann Wander made her first jar of horseradish, she planted a tradition about as deep and long-lasting as the roots of that plant. In 1961, she delivered her first horseradish to Buckys Bar and they sold it for her, said her son Mark Wander of Elrosa. She did that every year and bought the Christmas presents for children and her grandchildren with that money. Mary Ann and her husband, Ray, have passed away, but making horseradish is an annual event for Mark, his brothers, Don and Paul, and sisters, Marge Lausen, Jean Jennissen, Connie Miller, Beverley Peterson and Mary Jane Wander. Each year they gather at his house, with their children, for the annual horseradish making days. Most others call it MEA weekend. My sister, Connie, has a history of how much we have ground. The first year, mom made two or three quarts. The most we ever made when the family was together was 37 gallons, he said. This year, the family made 14 gallons, although Mark wasnt done making it yet. He planned to make a few more gallons through early November. The roots come from his garden in Elrosa as well as those of his siblings and some neighbors. It is easy to plant, he said. You leave a bit of the root in the ground and it grows back. The plant has almost an obsessive survival instinct. It will grow from just the peelings, said Teresa, Marks wife. It doesnt take much to get them going. The Wanders have a plot about 120-feet long and 5-feet wide dedicated to horseradish growing. It has produced a crop every year since 2007. Before that, it was grown in a garden in Elrosa where Ray and Mary Anne Wander raised their family. Mark put the garden in after building a retaining wall along his property. Horseradish likes moist, well drained soil, he said. I can give this spot as much water as it wants because it will run away. The plant produces a leafy stem above the ground, which is about as high as some of the underground roots. The leaves get about three feet high, Mark said. They look like a nice hedge. The leaves can be used in salads and have a similar taste to the horseradish root. It is the root that most people prize. I planted them at about
Mark Wander holds up an example of the long thick horseradish root he prefers for making horseradish.
PHOTOS BY HERMAN LENSING
18 inches, but they go deep, Mark said as he dug out a twofoot-long root. One year, we had a backhoe to help dig. Some roots went down four feet. Mark prefers long, thick roots as they are easier to clean and provide more horseradish
with less labor. With the little ones, you peel about half of the root away when you clean it, he said. I dont peel as thin as mom did. Producing the family horseradish almost went by the wayside in 1991 when Mary
Ann had a heart attack. The family knew she would not be able to tend to the horseradish that year. Dad wanted to spray it with Round-Up, Mark said. WANDER continued on page 12
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WANDER continued from page 11 He was wondering who would take care of it. Mark and his siblings knew their mom wouldnt want the horseradish destroyed. After some discussion, they decided to make the grinding of the horseradish an annual family event. Dad wasnt so sure, but after we said wed play cards when we had the horseradish made, he thought it was a good idea, Mark said. Initially they gathered in September, but it was difficult to find a weekend they could all come together. They decided on MEA weekend. They say you should only make horseradish in a month with an R in it. You can make it in March or April and some people do, Mark said. We decided on MEA weekend because the kids had off from school, and it was easier to get together. Something else that worked in fa-
A well-drained garden provides Mark Wander with some of the horseradish that will be used during the year. He usually digs down 18 inches or so to get the roots clear.
We would dig on Fridays and then play cards, Mark said. Some stayed overnight. On Saturday, we would make horseradish and then play some cards. Sunday, we went to mass, had breakfast and played cards. Dad thought it was good deal. The year Ray died was the last year the horseradish came from the garden at his house. We were going to sell the house, so we dug it all out, Mark said. That was the year we made 37 gallons. After Ray passed away, the family had to bring some ground to the gravesite. They used ground from their yard. One day, we saw, growing just along the cement, one horseradish plant, Mark said. That story is now part of family tradition. The recipe followed is the one Mary Ann used and adapted. One of the tubs used to soak and clean the
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vor of MEA weekend was the horseradish had a longer time to grow. The longer it is in the ground, the more potent it gets, Mark said. But you cant leave it in too long or it gets woody. You can tell this is a more potent batch we made on MEA weekend, For DMI, said Tristan Daniel Steiner, a foster son CASE IH who helped Mark prepare the patch in & JOHN DEE November. RE Occasionally, the potency is very units evident as a whiff of horseradish causes someone to move away from what he or she is doing or a least start tearing up. There is an enzyme in the root. When you grind it, it releases that enzyme, Mark said. Vinegar stops the process. The longer you wait before Old wash machines are used for the final putting vinegar in, the more potent it is. But if you wait too long to mix in washing of the horseradish roots.
vinegar, it starts to turn brown. This year, MEA weekend turned out to be a great time for making the horseradish. The group spent one day digging up the roots and another cleaning, grinding and putting the product into jars. There is a bit of an assembly line with cleaning the roots, peeling, dicing, grinding, mixing the fresh ground horseradish with a solution of vinegar and salt and placing it into jars. We use moms recipe. At one time, she also used sugar, but she quit doing so, Mark said. You never know about the potency. Two years ago we gave some to the church breakfast that could have knocked you over. Making the horseradish is not a contest in making it the most potent. It has become a time shared with family and sharing family stories. It has been that way since 1991.
Peeling of the outer layer of the root reveals the white root, and some of the initial signs of the potency of the horseradish.
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As Mark Wander chops the root into smaller pieces, Tristan Daniel Steiner pushes them into the grinder.
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horseradish was Mary Anns wash machine. Even the grinder they use can bring up a family memory. We have a commercial grinder, but for a long time, the one we used was Grandpa (Michael) Wanders sausage grinder, Mark said. That broke and we got this one. They usually have plenty of horseradish to go around.
Everybody takes a couple of cases home and gives some away, said Mark. Everyone has their favorite way to eat it. Some use it as condiments on roasts or ham, with sausage, on sandwiches, scrambled eggs or in some soups. For the Wanders, it also adds a bit of zest to the family stories.
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Trivia, tales and lore of horseradish

Horseradish is not a radish. It belongs to the same family of plants as does mustard, wasabi, broccoli and cabbage. However many cultures name it some kind of radish. People living in what it now southeastern Europe and western Asia areas may have been the first to use the plant over 3,000 years ago. Before the time of Christ it was being cultivated by the ancient Egyptians, Greeks and Romans. One ancient Greeks story said the Oracle at Delphi said The radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold. The plant was known through most of modern Europe by at least the 1500s. In different cultures it has had different names. It has been a part of various cultures and civilizations. There is a picture of horseradish on one of the murals in Pompeii. It is referred to in Shakespeares Henry IV-Part 2. On characters says of another his wits as thick as Tewkesbury mustard. Tewkebury mustard is made with mustard and horseradish. Up through the middle ages some thought of it as a medicinal plant and used it for (among other aliments) coughs, headaches, backaches, rheumatism and tuberculosis. It was also regarded as an aphrodisiac. Today it is being studied for its anti-cancer properties. In England, innkeepers used it in make cordials as alcoholic beverage for travelers. In Germany, horseradish Schnapps is produced. Some add it to beer. Horseradish has been used in Passover services for the bitter root. When arrived in the United States in not known, but is described as growing wild near Boston in 1840s, but was commonly cultivated in the New England area before that. By the 1850s, it was in the Midwest. Today, about six million gallons of horseradish are produced in the USA. Among its other names are: meerradish (sea-radish) (Germany), khreyn or kren (Eastern Europe) and stinger and red cole (England). The name horseradish is English, but the plant has nothing to with horses. One speculation is that the word at one time the word horse was a common adjective for something big (we will occasionally still do that by describing someone as a real work horse) and the word radish described any root plant. Hence the plant was called the horseradish meaning big root. Another theory is that the English misprinted, mispronounced or misunderstood the German meerradish as mareradish and later just called it horseradish. Sources: Horseradish, A Root with Roots (www.horseradish.org) All About Horseradish (http://localfoods.about.com/od/horseradish/tp/ abouthorseradish.htm) A Modern Herbal: Horseradish (http://www.botanical.com/botanical/ mgmh/h/horrad38.html) Growing Your Own Horseradish (http://www.nytimes.com/2010/04/01/ garden/01horseradish.html?pagewanted=all) Wikipedia
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Goerdt dairy farm harnessing wind energy
By RANDY OLSON Staff writer Sauk Centre Farmers have generally gotten used to the paradox in their industry: how much they are paid for their work is generally dictated by the markets and how government policy affects them; at the same time, how much they pay for inputs (seed, livestock, equipment) is also set by forces out of their hands. In terms of energy costs, farmers are generally boxed in there as well. Then came a resurrection of a staple of farms from generations ago: the wind tower. While wind towers were much smaller when built on farms a century ago, their use of the wind was identical. Windmills were used to grind grain and pump water from wells. By the 1930s, windmills were widely used to generate electricity on U.S. farms where distribution systems had not yet been established. At the dairy farm owned and operated by Dave Goerdt and Mike Goerdt near Sauk Centre, theyve been reaping the benefits for almost two years from the use of a large wind tower standing in a corn field just west of the farm site. Mike and his wife, Mary, raised three children on their 100-cow farm John, Jessica and Ted. Dave and his wife, Sonya, live directly across the county road, while their sister, Janet, and her husband, Tom, live on the farm site in a house built to the north. Mike, Dave and Janets mother, Evelyn, also lives in a house next to Dave and Sonya. Altogether, Evelyn and her late husband, Tony, raised Dave and Mike along with six daughters on the farm. Coming from a big family, the Goerdts have a natural interest in farming in an efficient manner. You wont find a lot of new buildings or tractors here. Weve always kept a close eye on the cost of doing business, Mike said. Dave has had an interest in wind energy his entire life, and that became a shared interest with Mike after they became partners in the local Getty Wind Farm Project. We started learning all we could about wind energy and how it can be used in a smaller scale on our farm operation, Mike said. That led the Goerdts to Adam Suelflow at Talk, Inc., and his widespread work in the wind energy industry. Their project started in the fall of 2011 with site preparation and the digging in of underground lines to carry the electricity from the tower standing over 400 feet tall with the turbine, to the farm site. On Dec. 21, 2011, the Goerdts 39.5 kilowatt turbine started spinning and generating power for the dairy farm. Mike said the farm operation uses roughly 80,000 kilowatts of electricity per year, while the wind tower generated about 65,000 kilowatts during its first year of operation. Throughout the year, we have some months where we sell some electricity back on the grid, he said. For the most part, electricity use is fairly constant year round with the exception of corn drying season. Drying corn takes a lot of electricity, but between that and basic electric use we are happy about the benefits of the wind tower, Mike said. The Goerdts figure on an eight to 12-year pay back for the cost of the tower and equipment, which depends mainly on what the retail cost of electricity will be in that time period. Minnesota has what is called the net metering law designed specifically for wind towers used by the Goerdt dairy. Net metering is an electricity policy pioneered in Minnesota allowing consumers who own renewable energy facilities (wind or solar) to use electricity whenever needed while putting excess production back on the grid. The word net stems from what remains after deductions. In electricitys case, the deduction of any energy outflows from metered energy inflows. When first introduced in Minnesota in 1983, net metering allowed consumers with their own source of electricity to use electricity at a different time or date than when it was generated. Minnesotas first net metering law allowed anyone generating less than 40 kilowatts to either roll over any kilowatt credit to the next month, or be paid for the excess. By 1998, 22 states or utilities had
Mike Goerdt (left) and Dave Goerdt stand in front of their dairy farms 39.5-kilowatt wind tower and turbine that was installed in December 2011. Depending on the cost of electricity, the projected payback period is between eight and 12 years.
PHOTOS BY RANDY OLSON
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adopted net metering. This number has climbed to 43 as of 2013. In 2005, all U.S. utilities were required to offer net metering upon request. The Minnesota Legislature amended the law in 2000 to provide compensation at the average retail utility energy rate. Under present law, a federal-level investment tax credit (ITC) is available to help consumers purchase small wind turbines for home, farm or business use. Owners of small wind systems with 100 kilowatts (kW) of capacity or less can receive a credit for 30 percent of the total installed cost of the system. The ITC, written into law through the Emergency Economic Stabilization Act of 2008, is available for equipment installed from Oct. 3, 2008 through Dec. 31, 2016. Its not too often where farmers can have a little control over the cost of production for what we produce, Dave said. Its a real nice feature to add on our farm operation.
Ab bout Steve
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Steve lives on a family farm north of Freeport for past 18 years. Family includes: Spouse: Jan; Children: Beth (Ben) Ettle, Chris and Amanda. Steve is employed at North American State Bank, Elrosa Ofce as Ag Banking Manager.
urrent Position ns Cu
Millwood Township Treasurer since April 2013. Prior to becoming Treasurer was a Supervisor since 1999. Stearns Electric Association Board of Directors for District 6 since 2007. Member of Freeport Fire and Rescue Department since 1990.
9th for 1 r e b m e v o N te o Remember to V
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Steve is a life long resident of Stearns County living and working in the 5th District. He has a Masters Degree in Accounting and Finance Management. Twenty-ve years of experience in nance working with clientele that includes consumers, ag and small businesses.
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To be a strong voice for Western Stearns County. To work with the county board to identify growth opportunities that can benet the western portion of Stearns County. To work with the county board to make sure the western portion of Stearns County receives a proportionate share of county funding for road improvements as well as park and trail development. To listen to the concerns of the citizens of Western Stearns County and to make sure these concerns are addressed in a timely manner.
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Arthritis is the number one leash walks, and passive flexion cause of chronic pain in dogs and extension of their joints can and cats. It is due to cartilage maintain muscle mass and supdamage in the joints from trauport. Nutraceuticals, nutritional ma or wear and tear over time. supplements that have mediciPets with athletic lifestyles, nal properties, are an excellent obesity issues, or abnormal deway to address arthritis, particvelopment of the joints are at higher risk for developing arthriby Wendy ularly early in the disease protis. Once cartilage is damaged, Womack, DVM cess. In general, these agents are slow acting taking 12 months inflammation occurs causing further destruction of cartilage and the to build up in the body before reaching underlying bone. Symptoms of arthritis maximum effect. They are safe for dogs can be variable and sometimes subtle. and cats and provide the building blocks Perhaps your pet doesnt like to walk for cartilage repair, prevent further dequite as far as he used to or seems a little terioration, decrease inflammation, and stiff until warmed up in the morning. decrease free radical injury. The most Maybe their gait looks a little strange or commonly known is the combination they sit shifted to one side. They may be of glucosamine and chondroitin sulfate, reluctant to take stairs or stop jumping up which are cartilage components found in on the bed. They may lick the skin over sea mollusks. Many diets are now supa particular joint or become withdrawn plemented with glucosamine, but if you and sleep more. They may be sore when have a dog or cat with obvious signs of touched or become aggressive when arthritis, the amount in a diet is not adequate and should be further supplementtouched or lifted. The best pain control and mobili- ed. Omega 3 fatty acids found in cold ty comes with a multi-modal approach. water fish oils are also anti-inflammatory To maximize the quality of life for your and helpful in managing arthritis. Unlike arthritic pet, it is essential to keep them people, dogs and cats cannot easily conat an ideal to lean body weight. I know vert flax seed oils to the needed omega 3 of dogs that were candidates for com- fatty acids so stick to fish oil origin prodplete hip replacements that after losing ucts. The two fatty acids of interest are weight, were so comfortable they no EPA and DHA and should be in a ratio of longer needed surgery. Low impact ex- 3:2 in the product you use. MSM, methercise and physical therapy are also im- yl sulfonyl methane, is a source of sulfur portant to maintain the muscle mass that for cartilage components that allow the supports damaged joints. Many old large cartilage to absorb water and maximize breed dogs shift their weight forward to its cushion effect. Finally there are the take the strain off of arthritic hips leading antioxidants like vitamin C, vitamin E, to loss of muscle mass and noticeably and SAMe that fight age related deteriothin hind legs. As muscle mass decreas- ration. es, weakness increases and it becomes There are many prescription drugs a vicious cycle. Swimming, moderate that can be used to help manage arthri-
Managing arthritis in dogs and cats
tis. The most common category of drugs used are the NSAIDS or non-steroidal anti-inflammatory drugs. These drugs provide pain relief and are anti-inflammatory. I commonly use Rimadyl, Metacam, and Previcox but there are several other veterinary NSAIDS. These drugs act fast, unlike nutritional supplements, but come with potential negative side effects. It is never safe to combine two drugs from this category and NSAIDS used in humans (i.e. ibuprofen) tend to be toxic to dogs and cats especially cats. Doses should never be increased without checking with your veterinarian. These drugs can decrease blood flow to the kidneys and interfere with the natural protection of the gastrointestinal system. As scary as I have just made them sound, these drugs are very effective and if used at the correct dose and with monitoring of bloodwork recommended by your veterinarian, often add many happy, comfortable years to your pets life. For dogs that cannot tolerate NSAIDS due to kidney, liver, or gastrointestinal disorders or when an NSAID alone does not provide adequate pain control, we can use or add a pain reliever from another drug family. These other drug families offer pain
relief but not anti-inflammatory effects. Tramadol, a narcotic, and gabapentin, an anti-seizure drug, can be used alone or in combination with the NSAIDS for arthritis pain. Finally, in the drug category, is Adequan. This is an injectable form of cartilage components (polysulfated glycosaminoglycans) administered by your veterinarian typically twice weekly up to eight injections then as needed. Alternative medicine can also be a great resource to help manage arthritis pain. A few common alternative modalities are chiropractic, acupuncture, and herbal therapy. Chiropractic care can help to realign the body and keep the joints moving freely. This helps to relieve pain and muscle tension on the body and allow the nervous system to work more effectively. Acupuncture and herbal medicine help with beta-endorphin release, bringing red blood cells to the area, and regulating hormones. These things decrease inflammation and pain and help promote healing. As I mentioned earlier, combining several of these options will achieve a better result in arthritis management for your pet than any one approach alone and can add years to their life and life to their years.
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Offers good on new and unregistered units purchased between 11/1/13-12/31/13. *On select models. See your dealer for details. Rates as low a approval criteria. Other financing offers are available. See your local dealer for details. Minimum Amount Financed $1,500; Maximum Amount F RANGER, and RZR models purchased from a participating Polaris dealer between 11/1/13-12/31/13. Offer subject to change without notice. Warning: T and tall enough to grasp the hand holds and plant feet firmly on the floor. All SxS drivers should take a safety training course. Contact ROHVA use cab nets or doors (as equipped). Be particularly careful on difficult terrain. Never drive on public roads or paved surfaces. Never engage in stunt dr are for riders 16 and older. For your safety, always wear a helmet, eye protection and protective clothing, and be sure to take a safety training course. F
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Warning: The Polaris RANGER and RZR are not intended for on-road use. Driver must be at least 16 years old with a valid drivers license to operate. Passengers must be at least 12 years old and tall enough to grasp the hand holds and plant feet firmly on the floor. All SxS drivers should take a safety training course. Contact ROHVA at www.rohva.org or (949) 255-2560 for additional information. Drivers and passengers should always wear helmets, eye protection, protective clothing, and seat belts. Always use cab nets or doors (as equipped). Be particularly careful on difficult terrain. Never drive on public roads or paved surfaces. Never engage in stunt driving, and avoid excessive speeds and sharp turns. Riding and alcohol/drugs dont mix. Check local laws before riding on trails. ATVs can be hazardous to operate. Polaris adult models are for riders 16 and older. For your safety, always wear a helmet, eye protection and protective clothing, and be sure to take a safety training course. For safety and training information in the U.S., call the SVIA at (800) 887-2887. You may also contact your Polaris dealer or call Polaris at (800) 342-3764. 2013 Polaris Industries Inc.
Earning the highest honor

Gerads receives American Degree at 86th National FFA Convention
By KAYLA OLMSCHEID Staff Intern
Holdingford Achieving the highest honor that FFA offers was one of Chelsea Gerads goals after receiving her State FFA Degree in May 2011. On Nov. 2, Gerads walked across the stage and was presented her American FFA Degree along with a gold American FFA Degree key at the National FFA Convention in Louisville, Ky. Gerads is currently milking at three different farms after graduating from Le Cordon Bleu in Minneapolis for culinary arts in 2013. Walking across the stage was an awesome feeling. Gerads said. The American FFA Degree is awarded to an FFA member who has proven their commitment to the FFA organization and achieved considerable success in their supervised agricultural experiences (SAEs). This honor was awarded to nearly 3,577 FFA members nationally this year, 96 of which were from Minnesota, including Gerads. Gerads path to earning her American Degree began when she joined the Holdingford FFA Chapter during her freshman year of high school. After attending the fall rally, Gerads learned about the Small Animals career development event (CDEs). She jumped at the opportunity to join the Small Animals CDE, which evaluated their knowledge and problem solving skills in small animal care. She participated on this team for three years making it to state two of those years. Gerads decided to try something different her junior year as well by joining the General Livestock Evaluation CDE team. I didnt make it to state with either of my CDEs, so I went as a delegate for the chapter instead, Gerads said. That same year I went as a delegate to nationals. As a senior, Gerads CDEs focused mainly with the General Livestock and Dairy Cattle Evaluation teams. Her decision to join the dairy team proved successful as her team made it to the State FFA Convention. Aside from her CDEs, Gerads was extremely active in her local and regional FFA chapters. She served as the Holdingford FFA Chapter reporter her sophomore year and was also the Region III reporter. As a junior, Gerads served as the chapter vice president and her senior year was the president of her Chapter. Out of all of her experiences in FFA, one has stood out the most. Camp POWER (Providing Officers with Essential Resources) in Owatonna was the most exciting for me, Gerads said. It really taught me a lot of leadership skills. All of the Minnesota region officers were there, and it allowed me to network on a regional level. Through her FFA career, Gerads earned her Greenhand Degree after demonstrating her comprehension of FFA, and her Chapter Degree for being one of her chapters top members. After receiving her Chapter Degree, Gerads didnt want to stop there. I was determined to go for my State Degree, Gerads said. In order to earn her State Degree, she was required to be a member of FFA for two years, participate in two agricultural classes, serve as an officer, give an agriculture-based presentation and invest $1,000. I invested mine into a car, Gerads said. During the 82nd State FFA Convention, Gerads was awarded her state degree in 2011. It was really exciting, Gerads
said. For Gerads, the next stop in her FFA career was to earn her American Degree. The process is very similar to the State Degree, Gerads said. Beyond the requirements for the State Degree, Gerads had to graduate high school one year prior to the National Convention, maintain detailed supervised agricultural experiences (SAEs), working 2,250 hours outside of school with their SAE and earn and invest $7,500 to name a few. I owned my own dairy steers, Gerads said. I learned how to make them grow faster and better through the SAE. Gerads had sent in her application for her American Degree and found out she was going to the 86th National FFA Convention to receive her American Degree. I was the third member of the Holdingford FFA chapter to receive my American degree, Gerads said. Gerads was one among the 3,577 FFA members to be recognized. That number is less than half of one percent of all FFA members. When I was just behind the curtain and they were going to send me out, I got a huge surge of adrenalin, Gerads said. Once I got on stage, I couldnt stop smiling. It was a real honor.
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as 2.99% for 36 months. Approval, and any rates and terms provided, are based on credit worthiness. Fixed APR of 2.99%, 6.99%, or 9.99% will be assigned based on credit Financed $50,000. Other qualifications and restrictions may apply. Financing promotions void where prohibited. Offer effective on all new and unused 2008-2014 Polaris ATV, The Polaris RANGER and RZR are not intended for on-road use. Driver must be at least 16 years old with a valid drivers license to operate. Passengers must be at least 12 years old at www.rohva.org or (949) 255-2560 for additional information. Drivers and passengers should always wear helmets, eye protection, protective clothing, and seat belts. Always iving, and avoid excessive speeds and sharp turns. Riding and alcohol/drugs dont mix. Check local laws before riding on trails. ATVs can be hazardous to operate. Polaris adult models For safety and training information in the U.S., call the SVIA at (800) 887-2887. You may also contact your Polaris dealer or call Polaris at (800) 342-3764. 2013 Polaris Industries Inc.
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Wrapping up the fall harvest

Kenny Leukam Jr. custom combines corn for Danny Eveslage Nov. 5 near Greenwald.
PHOTOS BY MARK KLAPHAKE
Art Hopfer plows over a corn field Nov. 5 near Lake Henry. Hopfer was doing fieldwork for his son and daughter-in-law, Pete and Vicki Hopfer.
Doug Lieser DMI cultivates near Lake Henry on Nov. 6. Lieser farms 650 acres with his brother, Dennis Lieser.
PHOTO BY KAYLA OLMSCHEID
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Farmland rent trends for 2014

By David Bau, University of Minnesota Extension An increase in 2014 farmland rent in Minnesota may indicate a loss for producers at current corn and soybean cash forward contract prices available. This calculation factors in other expenses and projected total income with historical yields. If corn or soybean prices increase--or if yields are better than expected in 2014--producers may be able to pay higher rental rates. Based on the current corn and soybean prices for 2014, however, there is a real potential for farmers to lose money. If this occurs, it should cause lower or flat farmland rental rates in 2014 compared to 2013. The Minnesota Agricultural Statistic Service reported an 11.1 percent increase across Minnesota from 2011 to 2012 and an 18 percent increase from 2012 to 2013. The continual high prices in the grain markets had put pressure on rental rates to increase in 2013. Now the current prices for 2013 and 2014 corn are much lower than one year ago, but land rents continue to increase. For example, on Oct. 11, 2012 in Lamberton, the cash bid for 2012 corn was $7.38 and for 2013 corn it was $5.79 per bushel. As of Oct. 9, 2013, the cash bid for 2013 corn was $4.18 and for 2014 corn it was $4.35 per bushel. Cropland rental rates can vary significantly. Factors include crop returns based on current grain prices and projected yields, land quality, tile and drainage on the farmland, the federal farm program, previous crops, herbicides and fertility, use of facilities, and length of contract. Extension workshops What is a fair and profitable farmland rental agreement? taught by Extension Educator David Bau are available in central and southern Minnesota in November and December. The workshops will cover farmland rental rate trends, land values, increasing input costs, flexible leases, and rental lease examples. For details, visit http://z.umn.edu/hgp. The Cropland Rental Rates for Minnesota Counties publication prepared by Gary Hachfeld, William Lazarus, Dale Nordquist and Rann Loppnow, which uses the FINBIN database, is a helpful resource. View the publication on the Center for Farm Financial Management website: http://z.umn.edu/hgr.
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Minnesota gardening calendars are great gifts

By Beth Berlin, University of Minnesota Extension The Minnesota Agricultural Experiment Station and University of Minnesota Extension have released the 2014 Minnesota Gardening Calendar. This award winning calendar is developed for home gardening and landscape enthusiasts across the state. Minnesota Gardening 2014 is the only calendar designed and written exclusively for Minnesota. This new calendar includes features on native prairie grasses, grasses for attracting pollinators and butterflies, and grasses for slopes and shade. The calendar also includes suggestions for helpful Minnesota gardening resources, maps showing the average frost-free dates for Minnesota, and a USDA plant hardiness zone map. Minnesota Gardening 2014 is distinguished from other calendars, in that its written specifically with our climate and growing conditions in mind. Each month of the calendar has a list of University of Minnesota research-based timely tips and suggestions for lawn care, garden chores, houseplant care, and numerous other plant care tips throughout the season. Also included is how-to information for dealing with gardening and landscape activities, weed control, and disease prevention. In addition to being full of good information, the 9 by 12 spiral bound calendar is appealing for its beautiful full color photos of indoor and outdoor flowers, trees and landscapes. These calendars make a great gift for you or for anyone on your holiday gift list. Calendars are available for purchase at the University of Minnesota Extension Stearns County office at 3400 First Street North, Suite 103, St. Cloud (Midtown Office Building). The cost of the calendar is $13.00 including tax. For more information regarding the calendar, call Stearns County Extension at (320) 255-6169.
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I had a couple questions recently about 1. The numbers assume temperature is held constant. Aeration is a process handling corn that is still 25 to 30 percent of using progressive colder air as we move moisture in fields. Along with other information, I found an article written by Iowa toward winter keep the grain as cold as we can, down to 20 to 30 degrees in MinnesoState staff, Charles Hurburgh and Roger ta. Elmore in 2009 a year when crops were 2. Grain heats and gives off moiswet and variable in the fall similar to 2008. They wrote, We learned from 2008 by Dan Martens ture as it spoils. That obviously shortens extra cost in additional handling and dry- U of M Extension the shelf life. We try to ward off spoilage ing is likely to pay off in terms of avoiding by keeping the grain cold and/or dry. spoilage losses later. It may not work well to take 3. Lower test weight corn will spoil faster. In chances that wetter corn will keep and can be han- 2008 in Iowa, the shelf life in storage was about half dled effectively in spring & summer. Grain has a of that normally expected. Weather patterns in Iowa shelf life primarily driven by moisture content and are different than in Minnesota, and vary from year temperature. So keeping corn wetter than 13 or 14 to year. The article does not show storage time with percent moisture through the winter depends a lot test weight related to moisture and temperature. on the kind of air temperatures we have to work 4. Variability of moisture in the bin contributes with in keeping it cold. And even then there are lim- to the risk of hot spots. itations based on moisture. 5. With softer, lower test-weight corn, there is If your goal is to keep wet corn through the usually more kernel damage in harvest and hanwinter by keeping it cold, be diligent and ready to dling. This increases risk for storage problems. 6. Dry and/or cool grain as quickly as you can. take action if it starts to heat and spoil. A Minnesota publication written several years Fungi can start growing quickly on corn above 20 ago by Bill Wilcke and Vance Morey includes a percent moisture. Overnight storage of wet corn in chart that shows this plays out. The numbers from a wagon or truck can have a marked effect on shelf 3820 in the upper left hand corner to 5 in the lower life. Even when you can keep corn refrigerated at16 right hand corner are the days that corn might be to 20 percent moisture through the winter and dried in the spring, it has more risk for storage problems. held based on temperature and moisture. 7. Give some thought to when and how you are planning to sell different types of corn. Corn that Corn will be fed or sold in the summer months should be Temp. Corn Moisture Content % dried more fully at harvest. (degrees F) 8. Some of the 25 to 30 percent corn in fields 16 18 20 22 24 26 might still be harvested as a high moisture fer20 3820 1459 722 427 287 212 mented corn product for feed. Some cash crop farm30 1700 648 321 190 127 94 ers might have neighbors with livestock that could 40 756 288 142 84 56 41 have an interest in this as a wet corn feed. Spending 50 336 128 63 37 25 18 some money to at least partially dry the crop might 60 149 57 28 16 11 8 be a good option. 70 83 31 16 9 6 5 Please continue to make safety a priority in the fall work season. Hurburgh and Elmore offer some caution about how we think about this.
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800-892-5219 320-256-4615
Amy Moening New Munich What are you most thankful for this year? I am thankful this year for my family, friends and health. Who are a few people you are thankful for in your life? I am thankful for my family and friends. They are the most important things in my life. What is your favorite way to show thanks to other people? I like to personally thank people for their actions or send thank you notes. What are some of your Thanksgiving traditions? We spend Thanksgiving day with or families eating and playing games. What is your favorite Thanksgiving food? My favorite Thanksgiving food is potatoes and dressing.
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Established in 1975
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Dave Bailey, Manager 320-352-6961 Howard Marthaler 320-250-2984 Jason Marthaler 320-249-6062 Karl Larson 320-808-8012
Brenda Wenker Greenwald What are you most thankful for this year? I am thankful this year for having a job that I like. Who are a few people you are thankful for in your life? I am thankful for my kids. They keep me young and entertained. What is your favorite way to show thanks to other people? I like to thank people with a smile and a hug. What are some of your Thanksgiving traditions? Our Thanksgiving tradition is looking at ads and going Black Friday shopping, What is your favorite Thanksgiving food? My favorite Thanksgiving food is pumpkin pie.
We are in the land improvement business. We do farm drainage, ag waste systems, site work for farm buildings and silage pads, plus miscellaneous work. We also do county, township, and watershed work, as well as soil conservation work. - Dave Bailey, Manager of MBC Drainage, Sauk Centre
Wishing you a happy and healthy Thanksgiving holiday!

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Jeff Zehrer Sauk Centre What are you most thankful for this year? Gods grace on our family. Who are a few people you are thankful for in your life? My son, Zack, and my wife, Debbie, for teaching so much. What is your favorite way to show thanks to other people? Anonymously buy them something they really want or need but werent expecting. What are some of your Thanksgiving traditions? Eat turkey with all the fixings if we are home. What is your favorite Thanksgiving food? Stuffing with turkey gravy. Its my dessert! Eileen Lockridge Albany Who are a few people you are thankful for in your life? Al, my husband of 30 years. He is such a kind person. My sons and daughter-in-law, I enjoy seeing how they have grown and the choices they make. They all make me laugh. What are some of your favorite Thanksgiving traditions? Our family getting together, waiting for Friday to put up the Christmas tree and watching Charlie Brown Thanksgiving. What is your favorite Thanksgiving food? My mom and grandma used to make the best dressing ever, so I still try to follow that traditionno one has gotten sick from it, yet!
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If you are a business with a rural customer base and would like to advertise in future Country Acres contact Star Publications
Contact Missy or Kayla at the Sauk Centre Herald Contact Missy at the Melrose Beacon Contact Tim at the Albany Enterprise
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R ECIPES
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1 baked pie shell 2 eggs (separate yolks), beaten 2 Tbsp. cornstarch 1/4 tsp. cloves 1/4 tsp. salt 1 cup sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1 cup raisins, chopped 1 cup sour cream or buttermilk Meringue: 3 egg whites 1/2 tsp. vanilla 1/4 tsp. cream of tartar (optional) 1/4 cup sugar
Combine 3/4 cup of sugar with dry ingredients; mix well. Add egg yolks, sour cream and raisins. Cook until thick, stirring constantly. Cool. Pour into baked pie shell. Top with meringue by using remaining egg whites, vanilla and cream of tartar. Add sugar, a little at a time, while beating meringue into stiff glossy peaks, which takes about 4 to 5 minutes. Bake at 350 degrees until golden brown.
Schlenner Wenner & Co. Certied Public Accountants & Business Consultants
Schlenner Wenner & Co., is a regional independent CPA firm dedicated to serving clients with professionalism and integrity. The firms professional staff s attention to detail and personal touch promote excellent working relationships with their clients. Schlenner Wenner & Co., a member of the McGladrey Alliance, has a significant presence in Central Minnesota by maintaining offices in St. Cloud, Albany, Little Falls, Monticello and Maple Lake. The firm focuses on serving accounting, tax, payroll, QuickBooks, and business consulting needs of their business, individual, not-for-profit, and governmental clients. The firm has been providing high quality, value-added professional services since 1964 to St. Cloud and the surrounding areas. Schlenner Wenner & Co. currently has 10 partners and 50 employees, including 27 Certified Public Accountants. This allows them to offer a broad range of services to their clients. Industries served include agriculture, construction, transportation, telecommunications, retailers, wholesalers, printing, government agencies, dealerships, not-for-profit organizations and manufacturing. The partners of the firm are Jim Schlenner, Mike Wenner, Bob Hengel, Steve Schueller, Molly Thompson, Pat Plamann, Brian Bastian, Brian Mackinac, Cory Ritter and Bill Buckentine. Schlenner Wenner & Co. has local offices at 115 6th St. in Albany; 109 E Broadway in Little Falls; and 630 Roosevelt Rd. in St. Cloud.
(From left) Aaron Smith, Trese Willenbring, Jamie Marien & Bob Hengel. Schlenner Wenner & Co. prepares all types of tax returns including farm, small business, individual, partnerships, corporation, gift, estate, fiduciary, and not-for-profit. As an authorized electronic filer since the inception of the program, Schlenner Wenner & Co. filed over 6,600 returns electronically in 2012. We prepare monthly, quarterly and yearly financial statements (compiled, reviewed and audited) for clients in a variety of industries. THE CHOICE IS CLEAR. Certified Public Accountants & Business Consultants Providing Quality, Personalized and Timely Services Since 1964. Your Most Valuable Financial Asset.
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Recipes submitted by Mary Haskamp, Sauk Centre
Sour Cream Pie
3 eggs, beaten 1/3 cup butter, melted 1/4 tsp. salt 3/4 cup sugar 1/2 cup dark syrup 1/2 cup pecans
Pecan Pie
Mix the eggs, butter, salt, sugar and syrup together well. Pour into a pie shell. Top with pecans. Bake in the oven at 350 degrees for 45 to 50 minutes, until knife inserted off center comes out clean. Julian Haskamp, Sauk Centre
Old Fashioned Bread Stuffing and Turkey

1 1/2 loaves of bread, dried 3/4 cup onion 1/2 cup celery stalk and leaves turkey gizzard, liver and heart, raw 1 pound of hamburger, raw 1 cup butter, melted 2 Tbsp. salt 1 tsp. pepper 1 tsp. sage
Crush bread slices to make about 12 cups of course or fine crumbs. Grind onion, celery, gizzard, liver and heart together. Break hamburger into small chunks. Mix all the ingredients and moisten with hot water as necessary. Butter turkey inside the cavity and outside on skins. Put stuffing into the turkey and bake for 4.5 hours for a 12 to 16 pound turkey. Put stuffing into turkey right before baking. Do not let raw stuffing sit in bird very long before roasting.
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Recipes submitted by Sharon Fischer, Albany
2 large bags of bread cubes (I prefer the ones from a bakery. Also look for the ones that are mixed with white cubes and some wheat.) Large bunch celery 2 large onions 1 lb. lean ground beef 1 can cream of chicken soup 1 can cream of celery soup 1 Tbsp. chicken soup base 6 eggs Butter Mix 2 quarts of water with 1 tbsp of chicken soup base. Soak bread cubes with the water mixture. Chop up celery with food chopper or blender. Then do the same with the onions. Mix bread, celery, and onions together. Now add 1 lb lean ground beef,1can cream of chicken soup and 1 can cream of celery. Mix together well. Next mix in the eggs. Spray large roasting pan with a non stick cooking spray. Add dressing mixture and dot with butter. Bake at 350 for 2 1/2 to 3 hours. Stir dressing every 45 minutes. Allow it to sit for 15 min before serving. If you prefer a dressing with more meat just add another half pound to the mixture.
Holiday Dressing
Mix 3 cups water and 3 cups raisins together. Soak raisins in water for several hours or until they puff up. Bring raisin mixture to a boil and simmer for 5 minutes. In separate bowl mix: 1 1/3 cup sugar 4 egg yolks 6 Tbsp. cornstarch 1 cup cream
Raisin Bars
Whisk above ingredients together. Then pour slowly into raisin mixture stirring until it thickens. Crust: 1 3/4 cup oatmeal 1 3/4 cup flour 1 cup brown sugar 1 tsp. soda 1 cup butter Mix crust ingredients together and spread half in bottom of 9x13 pan. Spread raisin mixture over this. Spread remaining crust mixture on top. Bake at 350 degrees for 25 minutes. This is a thicker bar so if you prefer something thinner just use a larger pan.
6 qt. pot of boiled potatoes 1 dozen boiled eggs 8 large stalks of celery, finely chopped 1/2 cup onion, finely chopped Frenchs mustard Sugar Vinegar Miracle Whip Salad Dressing Cream Cut potatoes into slices, then layer potatoes, sliced up eggs, celery, and onions, continue layering these until done. Mix together 6 Tbsp. sugar, 3 Tbsp. vinegar, 2 cups Miracle Whip Salad Dressing, 4 tsp. Frenchs mustard and 1/4 cup cream. You may add salt if you wish. Add to salad and mix well. Salad tastes best if made the day before. Optional: You can add a few chopped radishes on top for added flavor and color. Cover and refrigerate.
Potato Salad
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PRSRT STD ECR U.S. POSTAGE PAID MIDMINNESOTA SHOPPER 522 Sinclair Lewis Ave.

Sauk Centre, MN 56378

Tomorrows Deals In Todays Paper

A Supplement to the Mid-Minnesota Shopper

Sunday, November 17, 2013 Edition 11

Making the most of wood heat

Focusing on Todays Rural Environment

PHOTOS BY RANDY OLSON

Bjorlos enjoy their homey haven

PHOTOS BY CAROL MOORMAN

Committed to being the eyes and ears of our communities.

Weller drops buck page 10

Wander horseradish pages 11 - 13

Goerdt wind energy pages 14 -15

Tomorrows Deals In Todays Paper

www.melrosebeacon.com www.albanyenterprise.com www.saukherald.com

Page 2 Country Acres - November 17, 2013

PHOTO BY BRYAN ZOLLMAN

Protect what is important to you.

Complete Auto Repair Alignments Snowmobiles Motorcycles/ATV Repair

November 17, 2013 - Country Acres Page 3

Field Work is a Tough Job. To Do It Right, You Need...

Haylage, Silage, High Moisture Corn

22 Baggers Available: 8, 9 & 10

Transport deliveries available - both propane & fuel!

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Page 4 Country Acres - November 17, 2013

In this moment ...

Sauk Centre 320.352.5211

Long Prairie 320.732.6612

November 17, 2013 - Country Acres Page 5

300 Main Street, Cold Spring 320-685-8651

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Page 6 Country Acres - November 17, 2013

No. Mankato 507-387-5515

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November 17, 2013 - Country Acres Page 7

Thanksgiving/Christmas Load Just In!

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Page 8 Country Acres - November 17, 2013

Dont hide your smile

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