ountry C cres A
A Supplement to the Star Shopper
Focusing on Today’s Rural Environment
Friday, July 21, 2017 • Edition 10
Little livestock, big change Damhofs go from dairy to shrimp By MICHAEL STRASBURG Staff Writer
PHOTOS BY MICHAEL STRASBURG
(Above) After Phillip (from left) and Jan Damhof sold their dairy livestock and equipment last year, their son, Paul, retrofitted the calf barn into a shrimp farm, making Damhof Dairy of Blomkest the home of the newly-established Simply Shrimp LLC. (Right) Paul Damhof holds a shrimp that is about 120 days old. The growing period for shrimp is typically 120-160 days. Damhof hopes to sell off a batch every 120 days.
BLOMKEST – “Meticulous” is the word that comes to mind when one steps inside the office of Simply Shrimp LLC. Notebooks and binders sit on owner Paul Damhof’s desk, filled to the brim with twice-daily water inspection statistics. An open door reveals a feeding room that looks more like a science lab with scales, test tubes and beakers occupying the counter space. But that laser-like focus is what it takes to succeed in the shrimp business. And while he only began shrimp farming this spring, Paul Damhof has seen success so far. Damhof’s shrimp farm has grown out of the remains of Damhof Dairy, after his father, Phillip, retired in 2016. “I milked for about 50 years with my wife,” Phil-
DAMHOF continued on page 7
Flyin’ high Ricard enjoys crop-dusting career By CAROL MOORMAN Staff Writer SAUK CENTRE – John Ricard logs close to 300 hours on his rebuilt, yellow, single-seat, 1980s Air Tractor airplane each summer into fall, spraying crops to control weeds, insects and diseases for farmers and area cooperatives. He works with Tom Wenker, co-owner of their business, Central Planes Aviation, Inc. The two men are also airplane mechanics and private pilots. Crop dusting (spraying) isn’t without challenges, like the weather and dodging possible items like birds, power lines, towers and drones. This doesn’t dampen Ricard’s spirit or energy. In fact, during peak months from July to September, Ricard will arrive at the Sauk Centre Airport around 5 a.m. to begin his day, which may have
PHOTO BY CAROL MOORMAN
John Ricard (left) and business partner Tom Wenker stand in front of the crop-dusting airplane Ricard uses for spraying fields in central Minnesota.
him in the pilot’s seat until around 9:30 p.m. The crop dusting season starts around June 1. “It’s weather permitting. Wind is our biggest enemy. If it’s too windy we don’t spray,” he said, early in the morning on July 10, sitting in an office at the Sauk Centre Airport, where his plane is stored and the location of their crop dusting and airplane mechanics business.
A smoker system onboard the aircraft allows Ricard to check the wind information. “I can put a layer of smoke, using exhaust, on a field to tell me which way the wind is moving,” he said. Crop spraying, on corn, soybeans, potatoes and wheat is something Ricard has done for more than 20 years, getting his start at Oleen Ag Air in Rice.
“We spray a fungicide on the crops to prevent disease,” said Ricard. For corn it’s disease control, for soybeans it’s aphids, for wheat it’s scabs and for potatoes, blight. “The corn fungicide goes on right at full tassel and you have a 10- to 12RICARD continued on page 4
Page 2 • Country Acres - Friday, July 21, 2017
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 Mark Klaphake, Assistant Editor mark.k@dairystar.com Herman Lensing, Writer herman@melrosebeacon.com Liz Vos, Writer liz@albanyenterprise.com Laura Hintzen, Writer laura.h@saukherald.com Elizabeth Bethke, Writer elizabeth@saukherald.com Michael Strasburg, Writer michael.s@star-pub.com Carol Moorman, Writer carol@melrosebeacon.com
Story ideas send to: diane@saukherald.com SALES STAFF Jeff Weyer, 320-260-8505 jeff.w@dairystar.com Kayla Hunstiger, 320-247-2728 kayla@saukherald.com Missy Traeger, 320-291-9899 missy@saukherald.com Tim Vos, 320-845-2700 tim@albanyenterprise.com Mike Schafer, 320-894-7825 mike.s@dairystar.com Lynnette Ostendorf, 320-352-6577 lynnette@saukherald.com Brian Trattles, 320-352-6577 brian.t@saukherald.com
PRODUCTION STAFF Pat Turner Tara Pitschka Amanda Thooft Nancy Powell Brian Dingmann Hannah Kroll Layout Jennifer Coyne, Proofreader Andrea Borgerding, Proofreader
Deadlines: Country Acres will be published the first Fridays of April, May, June, September, October and November, and the third Friday of every month and inserted to rural customers with the STAR Shopper. Deadline for news and advertising is the Thursday before publication.
This month in the
COUNTRY 8 Something old, something new Alexandria 10 Cattlemen’s Beef Tour Starbuck 12 Mink released near Eden Valley 13 Eco-friendly earth home Belgrade 15 Wendy Womack 16 Pit stop to Pottyville Glendwood 18 Staying connected through farming Litchfield 22 Country Cooking
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On days like we’ve had lately, wide, so were the rows, at 42 inches – you can almost hear the corn growing. the hills within the rows the same disMonday was a scorcher though, and tance apart. Later, and basically into I figured we’d be seeing some rough the 1950s, tractors pulled the planters, weather in the evening. It pretty much the one in the video I saw being made went north of us, though Douglas and by John Deere, though other compaTodd Counties saw some rain. nies manufactured them as Knee high by the 4th of well. July used to be a common Today, you can watch phrase, and even as a kid, I another video, of the biggest planter made by John Deere, a wondered where that saying DB120 48Row30. It features originated. It seemed the corn a 120-foot toolbar and plants was always that tall or better. 48 rows spaced 30 inches We have quite a few photos of apart. It requires a minimum corn over our heads on the 4th at various stages of our youth, by Diane Leukam 370-hp tractor to pull it, and from the tractor cab, it can be so it’s been many years since that was considered good corn. Now, folded up and ready for transport. This isn’t an advertisement for the shoulder high is nothing out of the orDB120 38Row30. With a list price of dinary. Speaking out of the ordinary, Don just over $450,000, I’m sure anyone was telling me one day about some- who runs enough acres to make this thing I’ve never personally seen, and affordable is well aware of the various that was check-row corn. Though he manufacturers’ planter options. barely remembers the checked fields This behemoth planter is a far cry as a young kid, he does recall the roll from the check planter once pulled by of specialized wire sitting in the shed, two living horses. To me, though, they years after his dad stopped planting both speak of the creativity and ingethat way. nuity of the American farmer. Each deDon showed me a video of how this cade sees new innovation in the equipworks. The rows are widely spaced, ment being used to get the job done. and a long wire the length of the field They embrace technology, from robot has evenly-spaced obstructions that milkers on the dairy to self-driving trip the planter to drop seeds in “hills” tractors, drones, and every app imaginas they go. The next trip down the field able that can make the phone they hold is lined up with the one before. It’s an in their hand the most powerful tool interesting concept, where in the end, they own. the field is a checkerboard of corn, so The beauty of it all is the people precise that cultivating could be done that are involved in agriculture on so in either direction. I’m sure there are many levels, and from such diverse some old-timers and history buffs out standpoints. From cattlemen to shrimp there still planting a few acres for the farmers, crop dusters to CSAs, you heck of it. never know what you will find on the This technique began in the late pages of Country Acres. We love to tell 1800s using a two-row planter pulled their stories, so sit back, relax and enby horses. Since the horse was fairly joy!
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Page 4 • Country Acres - Friday, July 21, 2017 RICARD continued from front day time frame to get it on before it’s controlling Gypsy moths in northern not affective. The wheat is critical, too, Minnesota,” said Wenker. for stage of growth. You usually have Wenker explained one disadvanaround five days. For soybean aphids, tage of using aerial spraying with a they pull up a plant and estimate how weed killing chemical, like a herbicide, many bugs there are on a plant and would be if an airplane has to make that’s when they want several trips back to a you to spray,” Ricard field with different diexplained. rection of winds, where Testing by the Dea susceptible crop is partment of Agriculbordering the field beture ensures he drops ing sprayed. the correct amount of “This would prechemicals, mixed with vent an off-target drift water, on crops so it’s situation,” said Wenknot an issue with huer. “A ground sprayer man health. He said aeapplication can usually rial crop sprayers also spray all the borders in work with registered one trip.” organic farms to ensure Each spring Ricard the chemical does not and other crop-dusting - NAAA report get on nearby organic applicators go through fields. extensive training, He said there are advantages to keeping up to date on new technology. using an aircraft for crop spraying, inUnlike his early years of crop dustcluding no soil compaction and no crop ing, today a GPS (Global Positioning damage due to wheel tracks. System) assists with the aerial chemi“The aircraft is a little faster and cal application. The GPS monitor, on can do an application at a faster rate a panel of gauges in front of Ricard on if it’s an emergency situation,” Ricard the plane, lets him know what parts of explained. the field have been sprayed. “Aircraft are also very useful in “It shows if an area has been forestry applications, for example, missed so I can go back over and spray
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unmanned aerial vehicle (UAVs), also known as drones. “There is concern after the FAA opened up drones to the private sector,” said Ricard. Drones are usually similar in size to birds, but “theoretically more deadly,” the NAAA reported, adding, “A two-pound duck can crash through a windshield and kill a pilot or at least break bones. A two-pound UAV with a dense battery pack would certainly crash through a windshield and is more likely to be deadly.” Since drones are usually white in color they are harder to see. Thankfully, Ricard hasn’t encountered a drone while spraying. On a good crop spraying day, Ricard can spray 1,000 to 2,000 acres. He serves customers from west of Glenwood, to Paynesville, Holdingford and Long Prairie. Don’t think Ricard twiddles his thumbs when the crop spraying season is done. He and Wenker do mechanic work on airplanes, and both are certified airplane inspectors. But come spring, Ricard is ready to roll out his dependable crop dusting plane and hit the sky. “It’s just something I enjoy doing,” he said.
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Friday, July 21, 2017 - Country Acres • Page 7 DAMHOF continued from front
PHOTOS BY MICHAEL STRASBURG
Paul Damhof nets fresh shrimp for a local customer. The shrimp are weighed and sold directly to the consumer.
shrimp eat the bacteria. “All we’re trying to do is replicate the ocean to the best of our ability,” Paul said. “We start out with virgin water and there are challenges and struggles with it. They say that after the water has been matured for 12 months it gets easier. Every batch you reuse the same water.” Due to water discoloration and airflow, Paul can’t actually see what’s growing, so he relies solely on water readings until the shrimp are ready to be harvested — typically 120 days after Paul introduces the baby shrimp, which are delivered from Florida, into the water tanks. “We get about 33,000 shrimp that will fit in your hand,” Paul said. “They’re the size of an eyelash – just a speck. It takes about 3-4 hours to acclimate them to our water. You let them go and then you scratch your head and think ‘where did they all disappear to,’ because you can’t see them in the water. You feed by faith and just keep track of the water condition.” The young shrimp are fed a liquid diet, but as they mature they begin to consume solid feed — but it’s nothing like raising cows. “With the dairy, dad was used to feeding tons of feed per day, with the shrimp we feed grams,” Paul said. “It’s been a totally different mindset — and with grams it matters, you feed down to the gram.” One of the biggest differences from dairy farming, as feeding indicates, is that shrimp farming is not as physically taxing, but it does have its own unique challenges. “It’s not the physical labor that we had in the dairy, it’s more of a mental challenge, dealing with the water and dealing with the unknowns,” Paul said. “Every day it’s a new challenge.” Despite the challenges, Paul’s hard work and extensive research appears to be paying off. The first harvests have been better than expected, and by keeping meticulous track of all things, the Damhof’s hope to continue that initial success. Simply Shrimp LLC is one of the few shrimp farms in Minnesota. For more information, visit the Simply Shrimp LLC Facebook page.
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Philip Damhof demonstrates the automatic feeder. Philip used to feed his livestock by the ton at the dairy – now he feeds in grams.
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lip said. “We sold April 15 of 2016 ing to receive his first shipment of and then I had a machinery auc- baby shrimp in early March. tion — so cows last year, machin“Even though the building was ery this year, and now I’m retired up, that’s when the work started,” and enjoying the freedom.” Paul said. “Putting the air line in, Just as Paul was wondering setting up pools — setting everywhat would happen with his fa- thing up is very time-consuming.” ther’s old dairy buildings and One of Paul’s earliest strugacres, he suffered a stroke of bad gles was navigating the stringent luck. That summer, his crops got environmental regulations to attain hailed out. permits from the Department of “With the crop being gone and Natural Resources. losing everything, I knew that we “The main thing they look at is had to do something and we had to what we’re going to do with water do it now, we had to get started and discharge,” Paul said. “They are a get things going,” Paul said. saltwater shrimp. They cannot surAs fate would have it, the vive in freshwater, so even if, by Damhofs discovered a magazine chance, somehow a shrimp got out article about raising shrimp at of the building it’s not going to surabout the same time. vive.” “I thought to myself, I’ll reDespite Paul’s months of research this for 12 months — just search, he said the hardest struggle dig into it, take a few tours and has been — and continues to be — start researching it,” Paul said. information. “My goal was to research it 12 “There are a lot of secrets in months. We got hailed out on July raising shrimp,” he said. “The in5 last year, on July 6 it was kind of formation a person needs is not on my nudge to do something and do the internet. When it comes to wait now. So on July 6, we got the ball ter management, feeding and just rolling.” the general health of the shrimp — As Paul researched all aspects the only way you’re going to get of growing shrimp, the Damhofs going is by hiring a consultant.” grew confident enough in their Paul hired a consultant to help decision to start outfitting the old him navigate the waters of shrimp dairy into a farming — shrimp farm. which is, quite But starting a literally, a key project so late part of the inin the summer dustry. proved diffi“In a cult. Carpenway, we’re ters, cement not shrimp crews and farming — all electricians we’re doing is were already managing the booked up waters. If you - Paul Damhof with steady manage the work. Fortuwater correctnately for the ly, the shrimp Damhofs, it was a wet summer, so will come secondary,” Paul said. Paul was able to pull construction The Damhofs’ farm started out professionals in for work whenev- with plain “virgin water,” but as er it rained. the operation grows, Paul uses the Before any carpenters came same water for every new batch of in, Paul and Phillip gutted their 40- shrimp. As time goes on, the water by 80-foot calf barn, which would is tempered and tuned to produce soon be transformed into the the most efficient stock of shrimp shrimp farm. Carpenters came in possible. The Damhofs monitor the that summer to refurbish the build- water twice daily, checking salining. Installing spray-foam insula- ity, dissolved oxygen, PH levels, tion was a key part of the remodel. ammonia and nitrites. Paul also sought to focus on lon“I can have a pool go bad in a gevity by installing plastic siding matter of hours. It’s all about manand stainless steel screws. Soon aging the water, it can turn very enough, the calf barn was trans- quickly,” Paul said. formed into a serviceable shrimp To further improve the water, facility. That said, the Damhof’s Damhof feeds the pools bacteria had their winter work cut out for to eat the ammonia and nitrites the themselves — with Paul expect- shrimp produce and, in turn, the
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Something old, something new Larsons renovate barn into event venue By ELIZABETH BETHKE Staff Writer
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Dave and Anne Larson own Gathered Oaks Event Center, as well as Rustic Oaks Event Center in Moorhead. They purchased Gathered Oaks in August of 2016. Tessa and Andrew Larson manage Gathered Oaks Event Center located in Alexandria. Tessa promotes sales and marketing, coordinates consultations, gives tours and books events, while Andrew maintains the center and meets with the parents of the bride and groom.
construction, they raised the barn’s foundation by five layers of blocks, making the ceiling in the basement higher to accommodate hundreds of guests. “The barn was still a working barn until the mid ‘70s. The previous owners, Dennis and (the late) Karen Rapp, purchased it in 1974 and converted the barn into a consignment shop in 2000,” Dave said. “They remodeled the loft, which was straight ahead when you walked in the barn doors. When we were planning the reconstruction of the barn, we wanted to keep and use what
we could of the old structure because of the uniqueness in design, but also to make it more spacious.” The old loft was removed for better use of space. A new loft was placed to the left, in between the original barn and the addition. “The most challenging part was trying to install timber framing to re-support the barn. The builders couldn’t use a crane to raise and place 600-pound beams because everything had to be done from inside of the barn walls. Workers used manual lift systems to maneuver everything in place,”
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ALEXANDRIA – Off of Little Charlie Lake and atop a green hillside sits a 97-year-old white barn – a Gambrel barn that used to house cattle and hay, but was transformed into Gathered Oaks Event Center in Alexandria. Tessa and Andrew Larson manage the property for Andrew’s parents, Anne and Dave Larson, who own the venue. “In September last year, we had a small open house – nothing fancy,” Tessa said. “Potential clients came to look at the barn. We had blueprints of what the building would look like finished. Nothing was started yet, but clients started to book their weddings for June of 2017. Everything from that point became really real and we had work to do.” Renovations and remodeling began in late October and went until June 16 – the day before the venue’s first wedding. In addition to the major barn renovation, other structures on the farm site were updated and relocated. “We wanted to keep the barn walls as authentic as possible, so we built around the old frame,” Andrew said. “We built an addition onto the left side of the building to make it bigger.” When the Larson family started
Dave said. “Even more challenging was putting a perfectly square frame into a not-so-square old barn set-up, so they used a hole and tongue technique.” Along with keeping the integrity of the barn’s structure intact, the Larsons also wanted to keep the look, feel and design of a barn. In November, Andrew and Dave traveled to Garfield where an old barn was scheduled for demolition. “It took us four days, but we salvaged wood off of the east and west side of the barn,” Andrew said. In January, the father and son salvaged wood from another nearby barn. “We wanted to stay true to the barn’s atmosphere, so we took the wood from other barns and used it to line the walls,” Tessa said. Andrew agreed. “Once everything was put in place, it came together quickly,” he said. “We had the barn, bridal suite and ceremony site completed the day before our first wedding. It was pure chaos, but everything worked out like we hoped it would.” The upper level of the barn has an open area for guests, a deck overlooking Little Charlie, a family restroom and an elevator. The lower level is equipped with a bar, restrooms, fireplace, and indoor and outdoor social space. There is also a lounging area for the groom and groomsmen. The bride and bridesmaids get ready in the bridal suite, a separate building which was also originally located on the property and remodeled. “The bridal cabin was actually a heritage house – the very first homestead on the property, built in the late 1800s, that housed a family of eight,” Tessa said. “We kept the original struc-
Brandon Petermeier Heidi H idi B Beissel i l CSR
M kT Mark T. M Maloney l Agency Manager
Caroll Rieland C Ri l d CISR
10098 County 11• Sauk Centre | 320.223.2852
Friday, July 21, 2017 - Country Acres • Page 9
PHOTOS SUBMITTED Clockwise from top left
The Larson family started construction in late October, renovating an old barn into a wedding venue. The 97-year-old white barn – a Gambrel barn that used to house cattle and hay, was transformed into a wedding venue and completed on June 16. The original structure was kept, while an addition was built onto the left side. The venue’s floor is set up, complete with tables, chairs, linens, tableware and decorations in preparation for a wedding reception. The bridal cabin was the very first homestead on the property, built in the late 1800s, that housed a family of eight. The Larsons kept the original structure intact and decorated it with wood from barns they salvaged.
social media and networking,” Tessa said. Andrew left his job in medical sales in May. “I make sure the maintenance, groundwork and handwork gets done,” Andrew said. “We also meet with couples or other clients to ensure everything goes smoothly before and on the day of the event. With all of that we have been staying pretty busy. It’s helpful that we live right behind the venue so we don’t have to travel far if we’re needed.” During events especially, the young couple is busy running around accommodating everyone with their needs. “It definitely helps that we have hosts and other staff on site to help,”
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in the evening and thank them for all their hard work. “Everyone is appreciative and we get to share their experience,” Andrew said. “The most satisfying feeling is when others are enjoying our hard work because then we know our labor has paid off.” Tessa added, people gather here to have a good time with family and friends. It feels like home. The summer and fall months will keep Tessa and Andrew on their toes as they plan, organize and collaborate with many clients, but they are looking forward to it. “We are so excited to be in Alexandria and to be able to share this little piece of history,” Tessa said.
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Tessa said. Since their first event, the venue has been a ceremony site for a number of couples, decorated in a rustic style to fit the barn look or classy to make it more elegant. “That is what’s so great about having a barn wedding is you can make it look however you want,” Tessa said. “It’s fun getting to watch the ceremony and the night unfold. We also get to relive our wedding day as well.” Andrew agreed. “It’s one of the biggest days of these couples’ lives,” he said. “Tension can be high in the morning before the ceremony, but after everything is done, it’s nice seeing people relax.” The two also find it rewarding when people come up to them later on
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ture intact and added wood from the barns we salvaged.” During this large renovation project, the Larsons wanted to make sure it was useful and visually appealing to clients. They learned the mentality of serving their clients from Andrew’s parents who also own Rustic Oaks, another wedding and event venue in Moorhead. Now that the major construction of the venue is complete, Tessa and Andrew focus on their responsibilities as property and bar managers. “I quit my job in June 2016 and fully committed all of my time to the venue by promoting sales, marketing, coordinating consultations, giving tours, booking events and informing the public about our venue through
Page 10 • Country Acres - Friday, July 21, 2017
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Cattlemen’s Beef Tour MSCA Summer Beef Tour comes to the glacial ridge region By MICHAEL STRASBURG Staff Writer STARBUCK – Each summer, the Minnesota State Cattlemen’s Association hosts a tour for its members, showing off some of the most innovative, successful and unique beef farming operations in the state. This year, the Glacial Ridge Cattlemen’s Association was selected to host the Minnesota Cattlemen’s Summer Beef Tour and Trade Show. The tour, which took place last week, featured six stops at beef farms in the scenic Glacial Ridge region of Minnesota. Members of the MSCA boarded buses on July 11 at Clear Springs Cattle Company in Starbuck (the tour’s host site) and embarked on a tour of Redhead Creamery in Brooten, Bar J Ranch in Brooten, Bakko Brothers Inc. in Glenwood, Highland Acres Cattle in Starbuck and some public grazing land. The Glacial Ridge region was formed 30,000 years ago when the Wadena Lobe of the last glacier ceased to move and melted, carving out the area’s distinctive hill and lake appearance. Today, the region is vastly agricultural — with its many hills and valleys being used to graze cattle.
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FARMS CATTLE
Douglas:
171
3,132
Kandiyohi:
153
2,582
Meeker:
161
2,551
Pope:
147
4,490
Stearns:
699
12,669
Todd:
465
10,984
• On average, a beef cattle operation is home to 40 cattle • The cattle industry is the largest segment of American agriculture based on cash receipts • Over 70 different breeds of beef cattle can be found in the United States • Christopher Columbus first brought cattle to the Western Hemisphere in 1494 • The hamburger made its international debut at the 1904 St. Louis World’s Fair • The world’s first hamburger chain, White Castle, was founded in 1921 in Wichita, Kan. • One steer produces about 400 pounds of beef • The average person eats about seven steers in their lifetime • Ground beef is the most popular cut in the United States • 99% of a steer is used for food and by-products combined • Over 1.4 million people work in the US cattle industry
The above information was adapted from www.agintheclassroom.com
Friday, July 21, 2017 - Country Acres • Page 11
PHOTOS BY MICHAEL STRASBURG
The host site of this year’s tour was Clear Springs Cattle Company in Starbuck.
A visiting cattleman looks over Wulf’s heifer stock during the stop at Clear Springs Cattle Company in Starbuck.
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Tour host Jim Wulf welcomes association members to Clear Springs Cattle Company, where visitors ate lunch, visited trade show booths and toured the Wulfs’ beef farming operation.
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Friday, July 21, 2017 - Country Acres • Page 13
Eco-friendly earth home Johnsons embrace carefree living By LAURA HINTZEN Staff Writer
BELGRADE – In 1979 there was an energy crisis going on, a period when major industrial countries of the world including the United States, Canada, Western Europe, Japan, Australia and New Zealand faced substantial petroleum shortages and elevated prices. During this crisis, Delmer and Suzie Johnson of Belgrade decided to swap homes with their son, who lived in town in a trailer home. Their son, then, moved to the Johnsons’ farm. Their thoughts soon turned to rebuilding a home of their own, and energy efficiency was a top priority. Delmer’s cousin, Norm Johnson, an electrician, helped the couple look for a home that was more energy efficient. After a few years of searching for the right home and having no luck, the Johnsons decided to buy a piece of land in Belgrade in August 1981. They hired Breitbachs in Elrosa to build them an earth home. “It will be 36 years now that we’ve had this place,” Suzie said.
Delmer added, “This is one of the last houses they built. They went to commercial construction after that.” The one-story home features two bedrooms (which could potentially be three) and one-and-a-half baths. “Minnesota fire code says you have to have two exits to every room, so we made the back room larger. We call it our “bedroom office,” because we have a hide-a-bed back there,” Suzie said. “We also have a retractable wall that we can slide out if we have company.” All of the load-bearing walls are poured cement, each 14 inches thick, with insulation inside the cement along with 10-foot ceilings. The outside of the home is relatively maintenance free as the walls are layed bricks and a metal overhang. “We had shingles up at one point, but the birds started to eat them. When the shingles were torn off of the overhang, the construction workers accumulated multiple pails of sunflower seeds from underneath,” Delmer said. “Now we have a metal overhang with no clean-up.” The home is built into the side of a hill, giving the Johnsons a unique summer chore. Delmer finds himself
PHOTO BY LAURA HINTZEN
Delmer and Suzie Johnson of Belgrade built their earth home in 1981. A top priority for them when designing the home was energy efficiency, and they rarely use a furnace or air conditioner.
mowing the their “roof” in the spring, summer and fall months. Once winter hits, the grandchildren utilize the bank as a sledding hill. Also on top of the grassy home are a chimney, exhaust fans and an air conditioner. Here, too, the grandchildren
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played a factor in the design of the home, with the Johnsons extending the height of the facade to prevent falls. Transitioning from roof to ground level on the ends of the home are several layers of landscaping, where they originally installed railroad
ties for retaining walls. Over the course of time, they deteriorated and shrubbery needed to be replaced. “We took them out and had new retaining walls built
JOHNSON continued on page 14
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Page 14 • Country Acres - Friday, July 21, 2017 JOHNSON continued from page 13
within the last four years, so I can plant in pots,” Suzie said. While the high school sweethearts spend much of their time relaxing in their living room, there hasn’t been a problem yet with regulating the temperature, whether it’s winter or summertime. “When the sun is high in the summertime it’s all shaded in here so we’re not getting heat from the sun, so it stays cool,” Suzie said. In the winter months, the sun is much lower in the sky, hitting their back wall, so the house keeps warm from natural sunlight. “It could be 20 below and if there’s anything but a south wind, the house will not cool off,” Suzie said. “Our furnace is seldom used.” There’s no heat in the garage, but because of the regulated - Suzie Johnson temperatures, Suzie is able to store many of her plants in her garage in PHOTO BY DIANE LEUKAM the winter months. Safety is also an added bonus The Johnsons’ earth home features a three-tier landscaping design which transitions up to to the Johnsons’ cozy earth home. the metal overhang and the roof of the home. Unless something comes through the window, the Johnsons are sheltered from most devastating However, of the 36 years, the their home. weather. If a tornado were to occur, Johnsons’ favorite part about living Suzie reminisced back to the the couple can walk through their on their 5-acre land is observing the time when she lived on a farm garage into a utility room, which wildlife, the creek and the meadow and washed dishes just staring at a also serves as a storm shelter. that spills into their woods behind blank wall. “I told Delmer, if I don’t do anything, I at least want to be able to look out of a window while I wash dishes,” Suzie said. The couple added a window so she could get a full view of the wildlife. The Johnsons receive visits from birds year round including woodpeckers, cardinals, blue jays, doves, wild turkeys and chickadees. They also have a lot of company from squirrels and deer. “The squirrels sit in the windowsill and watch TV with us,” Suzie said Delmer added, “We had a deer visit that we fed all winter. He was injured by a coyote, so he laid in the corner outside our flower bed. I started feeding him. The next year the same deer came down from the meadow and a doe and a fawn walked right in front of the house.” The Johnsons are looking forward to spending many more years relaxing in the comfort of PHOTO BY DIANE LEUKAM Unlike many roofs with shingles, the Johnsons have to mow their roof as their earth home their earth home while watching the abundance of wildlife right is built into the side of a hill. from their window.
“It could be 20 below and if there’s anything but a south wind, the house will not cool off. Our furnace is seldom used.”
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Friday, July 21, 2017 - Country Acres • Page 15
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feet. Allowing a fan to blow on the wet pet will increase the cooling effect. You do not want to use ice or cold water as this will cause the blood vessels in the skin to contract, trapping heat in the body and decreasing the amount of cooled blood returning to circulation. Stop cooling efforts when the body temperature reaches 103 degrees. Overcooling can cause additional problems. Take your dog to the vet after initial cooling as serious complications such as brain swelling, organ failure and bleeding abnormalities can occur even after the body temperature is lowered. To prevent heat stroke, make sure all pets have access to shade, plenty of cool, clean water and good ventilation. Only exercise your pet in the coolest parts of the day and be aware of any factors that put your pet at increased risk. Never leave a pet in a car even for “a few minutes.” Even on a 70-degree day, the interior temperature of the car jumps 40 degrees or more in just 60 minutes. A cracked window or windshield screen will not be adequate to counteract that kind of temperature spike. Go forth and enjoy the summer and keep your pet from “losing his cool.”
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We are going to talk about smaller nostrils and extra tissue a serious summer threat to your in the back of their throats that pet’s health – heat stroke. Hy- decrease the amount of air they perthermia is the gencan move. Other pets eral term for any time have conditions that the core body temprevent easy breathperature is elevated. ing like the toy breeds This can be from an (Pomeranians/Yorinternal cause such as kies) which are more a bacterial infection, likely to have trachein which case the temal collapse, and large perature elevation is breeds (Labs) which by: Wendy called a fever, or from are more likely to Womack an external heat source, have laryngeal paralin which case we have ysis. Talk to your vet heat stroke. about heat management if your Dogs and cats cannot sweat pet seems to have any troubles through their skin like people with breathing. do, except for a limited amount Heat stroke is a life-threatin their feet. To cool down they ening emergency. A dog or cat’s rely on panting. When they normal body temperature is pant, saliva evaporates off their 100.5 – 102.5 degrees. In heat tongue cooling the blood in the stroke, the body temperature tongue, which then circulates is usually greater than 105 deback to the body. grees. Pets will pant excessiveThere are many pets that are ly, may drool heavily, and may at increased risk for heat stroke. have bright red gums. They may The very old and the very young be unable to rise, and as the do not regulate their body tem- process progresses, they may perature as well and may fail to become unresponsive and have move to cooler locations when spontaneous bleeding seen in needed. Overweight pets and saliva, vomit, or as tiny bruises. pets with dark haircoats are also Immediately move your pet to a at increased risk. The brachyce- cooler location and start workphalic, or “short-nosed,” breeds ing to lower their temperature such as Pugs and Shih Tzus, with cool water. Soaked towels have many anatomic character- or spray should be applied to the istics that prevent them from armpits, groin, and belly where panting efficiently. They tend there is little hair. Also apply to have narrower windpipes, cool water to the neck, ears and
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Page 16 • Country Acres - Friday, July 21, 2017
Pit stop to Pottyville Riccatone, Hoover share restored, decorated outhouses with tourists
“I was big into recycling when I was teaching and had a whole unit on it once, but I thought this was the biggest recycling endeavor I’ve ever tried.” In order for this idea to become a GLENWOOD – Since 1976, Nell reality, Riccatone and Hoover needed Riccatone and Gary Hoover have been more outhouses. close friends who lived across the street The couple decided to put an adverfrom each other near Lake Amelia in tisement in their local newspaper that Glenwood. They each had kids who were they were looking for outhouses. all the same age, where they would fre“We got the funniest phone calls,” quently carpool to events together. Riccatone chuckled. “People couldn’t Riccatone and her late husband, Bob, believe that we wanted outhouses.” resided in Glenwood every summer. In Whenever an outhouse was availthe winter months, both were teachers in able, the couple would load up the trailColorado. er and bring it back to the farm where After the passing of both of their Hoover restored them before bringing spouses, Riccatone and Hoover stayed them to Pottyville. connected and eventually became a couThe first outhouse was called sumple. mer, since their first theme covered the One day, while the couple was driv- four seasons. ing to Clara City to visit family, they However, Riccatone finds the Tradpassed numerous farm sites that had out- ing Post outhouse most endearing behouses. cause it is filled with all sorts of knick “I thought they all looked pret- knacks, so when visitors arrive they can ty bad,” Riccatone said. “I thought we choose an item and replace it with anothcould restore one of those and have a er item of their own. potting shed.” “Normally the little kids take a book The couple stopped at one farm, but or something and leave a water bottle, the owners weren’t inbut we don’t mind,” Ricterested in parting with catone chuckled. “Some their outhouse. people will exchange a It wasn’t until book of theirs for one of ours.” Hoover popped up and One visitor, Jamie said, “I know where CoEQuyt of Washingthere’s one!” ton D.C., stopped by for The couple drove a mid-bike ride rest stop to the piece of land that and began sketching one Hoover used to own, of the outhouses. picked it up after clear“Last year he was out ing it with the owners here too and sketched the and brought it home trading post outhouse,” to start the restoration Riccatone said. “It’s nice process. - Nell Riccatone knowing that young and “The neighbors old can appreciate this.” were watching to see Riccatone has used what we were doing and we talked to them about putting it in her creative background and artistic abilthe yard. It grew from there,” Riccatone ities to deck out all the outhouses with said. “They thought we should have a something meaningful. Over the past seven years, their couple more.” After approving this idea with the backyard has accumulated 15 outhouses, rest of the neighborhood, one of their each with a unique theme and fun props neighbors decided to name it Pottyville. to give visitors a chuckle. A few of them include the Sauk It was then in 2010 that Pottyville originated – the only one in the state of Min- Centre Carnival, Wood Tick Ranch, the King’s Throne and Lake Mary Middle nesota. “We want to encourage people to School. “One time we had a great big plush find a way to save their outhouse – that’s kind of why we did this,” Riccatone said. gorilla in the carnival in the rocker. When
By LAURA HINTZEN Staff Writer
PHOTO BY LAURA HINTZEN
Nell Riccatone and Gary Hoover kneel in front of the Wood Tick Ranch outhouse, one of 15 located at Pottyville in Glenwood.
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Friday, July 21, 2017 - Country Acres • Page 17 I opened the doors, it wasn’t there,” Riccatone said. “We put this big sign in the middle of the driveway that read, ‘Whoever took the big gorilla, could you please return it to Pottyville?’” Whoever did take it, was kind enough to return it the next day. “Gary likes the western look and I taught school for a while, so I like schools and Disney World,” Riccatone said. “We create what we enjoy because it makes it fun to do.” Hoover’s favorite outhouse is the Wild Wild West theme because of his love for Johnny Cash. “When I was a little kid, my folks bought a farm on Sauk Lake in the 50s,” Hoover said. “There was an outhouse down by the lake that we used when we were at the cabin. It has a lot of good memories, so we decided to bring it to Pottyville.” For years, the couple has had a stuffed Alex Rahn doll sitting in a wheelchair in their garage, which eventually will be in one of the outhouses for a photo opportunity. “One time Nell set him outside in front of the garage and didn’t set the brake on the wheelchair. He took off on her and she started chasing him,” Hoover said. “He went through the lilacs and she yelled at him to stop and he wouldn’t.” Riccatone added, “Think of how dangerous that would have been if a car had hit him! They would have thought he was a real person.” Since Pottyville began, long-lasting friendships and memories that are kept close to the heart have been made with visitors. “We have met a lot of nice people. It’s amazing how many people have outhouse stories to share,” Riccatone said. “A lot of people that come out here are retired with time to spend so they are able to relate to the time when they once hated them as kids, but now they can see that there’s another use for them. One lady’s husband had just passed and her children were telling her to get rid of her outhouse, but instead she cre-
PHOTO BY LAURA HINTZEN
PHOTO BY LAURA HINTZEN
Gary Hoover is in charge of restoring the outhouses. One of the outhouses has reached over 100 years old.
Nell Riccatone, once a schoolteacher in Colorado, brought back her memories teaching through decorating a school-themed outhouse.
ated a memorial for him and put all the things that he really liked in this outhouse. “That meant a lot to me,” Riccatone said. “If we can save some of them from being destroyed, rotting away or burned – that’s great. I think they had a place in history that will never go away.” Pottyville is open from Memorial Day through Labor Day. If a big group is planning to come, contact Nell at 320-
805-0831 or Gary at 320-766-0622. “We don’t have to be here, but you’re welcome to just walk through Pottyville. It’s free of charge,” Riccatone said. But, before anyone can leave Pottyville, visitors are encouraged to sign the guestbook. “We’re on our third guestbook since 2010,” Riccatone said.“It’s fun to look back on who has all visited – people from California, New York, Arizona and
even France.” Their current project is a celebritythemed outhouse including Johnny Cash, Elvis and other people that were stars in their time. On Thursday, the couple had a tour bus from Stillwater with 53 passengers pit stop to Pottyville during one of their many stops. They are looking forward to the many more returning and new faces for years to come.
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Friday, July 21, 2017 - Country Acres • Page 21 OLSON continued from page 18
PHOTO BY ELIZABETH BETHKE
A wagon full of mature seedlings sit, waiting to be planted on Nick and Joan Olson’s farm. The couple educates the community about healthy eating and cooking.
“Our interest in farming stems from our love of food and stewarding the land, our time teaching environmental education in Minnesota, California and Argentina, combined with our time spent at our grandparents’ farms growing up.” - Nick Olson
trying to provide our community with good food which we have seen bring families together in their kitchens.” Farming their land has provided the Olsons the opportunity to eat fresh produce daily. “An important part of healthy eating is fresh ingredients – they taste better,” Nick said. “When people are excited about fresh produce, it provides them with the opportunity to be more creative in the kitchen.” Cooking and baking food in the kitchen is not just for the parents. The Olsons’ children like to take their turns cutting up veggies, stirring ingredients and taste testing the food to make sure it passes the final test. “Our kids are familiar with what is in the field, they pick it and know what they like,” Nick said. “They are equally excited to use the food in the kitchen to make something delicious to eat.” The Olsons agree that their kids are more likely to eat produce because they’ve seen the produce grown and have helped out on the farm. “My favorite thing to help with is irrigation,” said Abe, smiling. Freya agreed, listing off her favorite produce.
“My favorite vegetable is carrots,” she said. The family stays busy during the day harvesting produce from the field, but preparing meals in the kitchen allows them to spend more time as a family. “We come in and have lunch together and also make dinner together. We also have family farm Fridays where the kids come out and help us in the fields,” Joan said. As the Olsons have settled into their home and community, they are pleased to have it become an environment for teaching and learning. By combining their passions of education and farming, they have found their niche within the community. “Our journey as farmers has broadened our desire to raise food in environmentally sound ways while promoting social justice and being part of a thriving community that values the land and people,” Joan said. Nick agreed. “Farming is a good way to get connected to the community and our way of staying connected is through food,” he said.
PHOTO BY ELIZABETH BETHKE
Freya and her big brother, Abe, pick tomatoes on their parents’ organic farm, Prairie Drifter Farm, in Litchfield on July 12.
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Page 22 • Country Acres - Friday, July 21, 2017
COUNTRY COOKING Recipes Submitted by
NICK AND JOAN OLSON Litchfield Meeker County
Warm Kale, Quinoa and Broccoli Salad Bowl with Cider Mustard Dressing Adapted from happyheartedkitchen.com 1 small head broccoli, cut into little florets 1 bunch curly kale, about 5 stalks 1/4 cup raw almonds, roughly chopped (can omit if you cannot eat nuts) 2 Tbsp. each sunflower and pumpkin seeds, toasted
1 1/2 Tbsp. dijon mustard 3 Tbsp. apple cider vinegar 1/4 cup extra virgin olive oil Pepper and sea salt
Adapted from minimalistbaker.com 2 eggs 1 cup beet puree (or substitute butternut squash, applesauce, or another hearty fruit puree) – 2-4 beets, depending on their size 1/4 cup maple syrup 1/3 cup brown sugar (can use less if desired) 1/4 tsp. salt
1 ½ tsp. baking soda 1/4 cup melted coconut oil or melted butter 1/4 cup unsweetened almond milk or rice milk 1/2 cup unsweetened cocoa powder 1 1/3 cup flour 1/3 cup chocolate chips
Make beet puree. You can either roast, cool, peel and puree beets or peel, cube, steam/boil, cool and puree beets. Preheat oven to 375 degrees F. and line 12 muffins with paper liners, or lightly grease. Whisk eggs. Add beet puree, melted oil or butter, maple syrup, brown sugar, baking soda, salt and whisk for 45 seconds. Stir in the milk and whisk once more. Add cocoa powder and flours and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more milk. But it should be quite thick and not pourable – rather, scoopable. Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins and sprinkle with a few more chocolate chips. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan; remove from tins and let cool on a cooling rack.
Cucumber, Onion and Parsley Salad Adapted from kalynskitchen.com
Rinse the quinoa well under cold water in a metal colander. Add rinsed quinoa and 1 cup water to a pot and season with salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa has increased in sized and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork. While the quinoa is cooking, steam the broccoli in a double boiler or blanch it in a pot of boiling water for a minute or two. Once the broccoli is vibrant green and the tops of the florets are tender, drain and rinse under cold water; set aside. Remove the kale leaves from the stems and chop the leaves roughly. Add a drizzle of oil to a hot pan, then toss in the kale leaves with a good pinch of salt. Sauté the leaves until some are starting to get crispy around the edges. Remove from heat. Toss cooked quinoa, steamed broccoli and crispy kale leaves together in a large bowl. Whisk together grainy mustard, vinegar, olive and black pepper and then pour over the salad. Top with raw almonds and toasted seeds. Serve warm or refrigerate for later.
2 cucumbers, peeled, quartered and chopped 1/4 onion, finely minced or chopped 1/2 cup chopped parsley 1/4 cup crumbled Feta cheese
2 Tbsp. olive oil 1 Tbsp. lemon juice (could also use vinegar of your choice) Salt and pepper to taste
In large bowl, combine cucumbers, onions and parsley. Whisk together olive oil and lemon juice and stir into vegetable mixture. Sprinkle Feta cheese over and stir gently a few times. Season with salt and pepper.
Swiss Chard and Caramelized Onion Tacos Adapted from Mexican Everyday, by Rick Bayless This a is a very simple recipe that is adaptable to make a more sizeable meal if desired. Add ground beef or pork, beans or rice to the tacos. Add other toppings such as avocado, scallions, radishes, turnips and greens. Substitute kale or spinach for chard if desired.
Summer Squash Gratin Adapted from Martha Stewart Living 2 Tbsp. butter or olive oil 4 medium zucchini/yellow squash, sliced crosswise 1/4 inch thick 4 Tbsp. shallot or red onion, minced 2 garlic cloves, minced Coarse salt and ground pepper
Fudgy Double Chocolate Beet Muffins
1/2 cup heavy cream (or nondairy alternative) 1 cup bread crumbs or Panko 1/2 cup grated Parmesan cheese (optional)
Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots/onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup bread crumbs and 1/4 cup Parmesan cheese. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining Panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
1 bunch of Swiss chard, thick lower stems removed 1 1/2 Tbsp. oil or bacon drippings 1 large onion, thinly sliced 1-2 garlic cloves, minced 1 tsp. red pepper flakes 1/2 cup chicken or vegetable broth
Salt 12 warm corn tortillas 1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese Salsa for serving
Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion, then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low, then cover the skillet. Cook until the greens are almost tender. For Swiss chard, this will be about 5 minutes. Spinach only takes about 2 minutes. Uncover the pan, adjust the heat to medium-high, then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it. Serve with the corn tortillas, crumbled fresh cheese and your favorite salsa.
Friday, July 21, 2017 - Country Acres • Page 23
Page 24 • Country Acres - Friday, July 21, 2017
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