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One of the greatest pleasures of country living is the incomparable aroma of freshly-cut hay. Harvest of the first cutting is currently underway.
ountry C cres A
Madisyn Von Wahlde enjoys playing with Freckles, one of the five farm cats. One recently had baby kittens. PHOTOS BY CAROL MOORMAN
Look inside and meet the people from our rural community...
Irrigation fees page 8
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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 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
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Lisa Baker, owner of Bakers Acres, stands in Field 1 at her produce farm outside of Avon.
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.
skills that would come in handy if her vision would be a reality. And then when her mother underwent a bout of health issues that led her to a diet of mostly organic products, the decision became even easier. Lisa Baker headed back to Bakers Acres. The 15 acres she bought is 10 miles from where she grew up, a field on which she has made gradual improvements since 2010. Bakers Acres has been a family slogan for generations. Where she grew up near Collegeville, there was a sign that read Bakers Acres at the front of their drive-
way. When her parents moved from their sevenacre lot to their current half-acre five miles away, the sign went with them. I thought they had discarded it, but for Christmas in 2011 I opened up a big heavy gift from under the tree, she said. It was the sign! The sign now sits at the end of the driveway leading to her farm. And her farm operation has created a path down to the metro area where she provides 25 customers and several restaurants with vegetables, fruit and herbs. Baker practices Community Supported
Agriculture (CSA), which is a distribution model for buying directly from your farmer that pays the farmer up front in the spring when operational costs are high. In return, members receive a box of farm-fresh produce each week or every other week throughout the growing season delivered to a pick-up location near their home. The CSA model is thought to have originated in Japan in the 1960s and 70s and is now used for a variety of things such as meat, art and even shared vehicles. Bakers products shipped to members in Sartell, St. Cloud and
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the Twin Cities include: rhubarb, radishes, strawberries and arugula in the early season; broccoli, beans, cabbages mid-season; then peppers, toma-A h toes, basil, cilantro ande eggplant later on. Even-s tually potatoes, onions, squash and pumpkins come in the final boxes of the season. Succession plantings also allow Baker to provide lettuce, kale, spinach and other cold-hardy crops in September and October. This year we are growing specialty Asian greens such as Tatsoi, Tokyo Bekana and Red Komatsuna to give our customers some fun variety to try, she said. Baker said eating organic foods can help people feel better and live longer. Choosing organic food is an opportunity to eliminate pesticides and herbicides from your diet. Organic growers are regulated, from the type of seeds we purchase untreated and non-GMO to the kinds and timings of fertilizer applications. The food grown is as natural as possible. But Baker doesnt point fingers at people who dont eat healthy. She is more concerned with the social repercussions of where consumers choose to spend their food dollars. If we continue to buy processed foods BAKER continued on page 3
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races. but in reality she was The Fuechtmann talking to Jeromes sister. boys would come over Even after they marand play ball, said El- ried, the New Munich At first, they had no vera. Ballroom was the hot running water, pumping Jerome and Elvera dancing spot. water from an outside enjoyed going to dances; Remember, during pump. A big cistern in the this coming from a cou- the intermission wed basement held rainwater ple who first met at the go into New Munich for used to wash clothes and New Munich Ballroom, hot beefs, said Jerome. for taking baths. when the girls would They were really good We put water in a stand by the bathrooms hot beefs. wash boiler, carried it upand the guys stood be- They loved to snowstairs and heated it on the hind the booths and we mobile with friends, stove, said Elvera. hoped they would ask us traveling to places like They talk about how to dance, said Elvera. the Sheep Shed, near baths were not a daily ocThe Von Wahldes stand inside a building on their Melrose farm, next to cows waiting Eventually, Jerome Lake Sylvia, where currence like they are to- to be milked, just before 4:30 p.m. on June 6. Pictured are (from right) Jerome and asked her, Elvera kidday. Elvera Von Wahlde, their son Mike holding daughter Greta, his wife Rachel holding dingly saying, I was the VON WAHLDES Once a week, wed son Luke and oldest daughter Madisyn standing in front of them. only one left standing, continued on page 5 give the kids a bath, said Elvera, asking Jerome if milk again at 2 oclock Jerome would transport turns helping in the barn. he remembers their claw- in the afternoon. Thank- his and his parents milk Id feed the calves foot tub. fully, they only milked 10 to the creamery in Mel- before school, said Those first years cows. rose, until milk trucks Mike. of married life, Je- Eventually, Jerome started coming to the Theyd milk the rome would come home quit his job and they farms. cows, go into the house from Franklin around 2 farmed full-time, expand- Elvera still has for breakfast and then oclock in the morning ing to a milking herd of some of those early milk head back to the barn to and Elvera would get up around 50. checks, when they were finish chores. to help with chores and At first, milk was paid $2.75 per hundred- Elvera and Jerome milking and they would stored in milk cans and weight, compared to now have fond memories of when milk checks aver- life on their farm. age around $21 per hun- The kids would pick dred-weight. rocks like crazy, so when They built buildings they were done at night and added on to the barn, we could go to the Upsala often family projects. Caf, where wed meet Grandma (Colette) Jeromes sister and husand I troweled the barn band and their kids. Wed floor (cement) when we have supper for a dollar a added on, Elvera recalls. plate, said Elvera, add Their sons and sons- ing, They still talk about in-law helped with build- that today. ing projects, including At night, Elvera and building the car shed and Jerome would sit on the putting steel roofing on front steps watching their the barn. children and the neighbor Jerome and Elvera Von Wahlde feed calves every All of their children, children compete in sack morning on the family farm. Above, Jerome puts down Mike Von Wahlde places a milking unit on a cow in the including the girls, took races and three-legged hay for the calves to eat. parlor during evening milking on June 6.
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tion in 2008. In-between, Mike and Rachel married in 2005 and moved onto the farm, while Jerome and Elvera moved into a new home just down the road. Jerome and Mike said the farm operation is run more like a business today, unlike when Mike was raised on the farm. You have to decide what kind of corn is best to put in and things like how to manage the manure, said Jerome. Everything has to be documented, like when you give a cow a shot for treatment or vaccination. Years ago, dad didnt give cows shots, said Mike. In 2010, they upgraded to a double 10 swing parlor system and cur-
rently milk around 148 head of both Holsteins and Red and White Holsteins; 20 cows go into the parlor at one time, with 10 being milked at a time. A meter registers temperature of the animal and milk and how much milk is given per minute, said Mike. Today, on average, one of their cows will produce 82 pounds of milk in one milking. Jerome, Elvera and Mike smile when remembering those first milkings, getting the cows used to walking into the parlor. It took about a week for them to get used to it, said Mike. Today, Jerome and
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One day in conversa- is important for these tion, he found out the trac- folks. I am glad we could tor belonged to someone bring the show to them. near Greenwald. It took Gottwald wanted to me a few tries to get him to give the residents a change let it go, but his wife told of pace and some enterhim, just sell it already! tainment when he orgaand now I have it back, nized this special day. It is apparent that he accomKulzer said, smiling. Getting the little Ford plished this goal and then back in the family cost some. Kulzer $1,050 but its The flood of memories worth in memories and and the exchange of stories sentiment goes far beyond brought vibrancy to what would have been just an a dollar amount. Central Minnesota ordinary day. A farmer got beams with pride in ag- to get on his tractor again riculture and hard work. and feel the glory of sitting Kulzer and Gottwald were high atop his pride and joy. happy to be part of what is Silent smiles and bithoped to be a tradition at tersweet tears were proof that the emotion of a farm Koronis Manor. People dont always life is a powerful one, long Virgil Kulzer brought his 1938 Farmall F20 to show residents at Koronis Manor. realize what an impact ag- after the tractors leave the tractor sat its proud owner, ing at the lineup of ma- to notice Gottwald bring- riculture has on a commu- field. Delbert Spanier. A resident chinery. Remer, too, was ing a tractor to the nursing nity, Gottwald said. This of Koronis Manor, Spanier overcome by the emotion home on June 1. I waived once farmed 240 acres just of memories brought on by him down to see what he west of St. Martin. He and seeing the tractors. He had was up to, Kulzer said. his wife raised six children farmed near Brooten for He told me what he on the farm, which is now more years than he could was doing for these folks, run by their eldest son. recall. so I ran home to bring This sure brings back This is quite a sight, more, he explained. a lot, said Spanier I tell ya, Remer said, with Kulzer brought back After having help get- tears in his eyes. his 1938 Farmall F20 and ting down from his tractor, If I were still farm- 1952 Ford 8N, along with Spanier took a seat nearby. ing, Remer said as he great tractor stories to He wiped his eyes, sad- pointed across the lot to share with the residents. dened that his time in the a 2013 John Deere 4020 That was my dads drivers seat had passed. belonging to Midwest Ma- Ford, said Kulzer. Its Too overcome by chinery, thats the one I back in the family after a emotion, he could only would have. 32-year search. smile and nod about hav- That would be my After his father passed ing had good times and prize! said Remer, with a away in 1957, the trachard times on the farm. grin. tor was auctioned off for Those were the good Lost and found $380, Kulzer explained. old days, he said, wiping One contributor to He spent years keeping an his eyes again. the show was Virgil Kul- eye out for the little trac Nearby, John Remer zer. Kulzer lives outside of tor, which represented a Delbert Spanier sits with his 1938 Farmall 350 sat in his wheelchair, gaz- Paynesville and happened connection to his dad.
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When you live and work at the same place, it affects everyone around you and instead of being a job, your work can become a way of life for everyone. That can certainly be by Diane said for dairy Schmiesing farming. In honor of June Dairy Month, Ill highlight a few of the ways living on a dairy farm affected the kids in my family while I was growing up. We always had access to at least one parent. Twice a day, seven days a week, if we needed mom, we knew where to find her in the milking parlor. If we needed dad, hed either be in the barn, out in the field or in the shop. I can only wonder how many times little bare feet beat a path to the barn. As we got older, that changed to riding bikes. There were actually a few casualties with our bikes for a while. If we left our bikes laying in front of the barn, one of our milk truck drivers would just drive over them. We learned quickly to put them off to the side, but every once in awhile we forgot. We didnt get much sympathy and thankfully (probably for that reason)
A way of life
Life on our farm involved three-wheelers. Once you learned how to drive one, it just didnt seem right to walk anymore. (Hint: this younger sister of mine, at about the age in the photo, is the subject of the bathroom story...)
they usually had one. One of my favorite vets was old Doc Brown. I loved it when he showed up. I was intrigued that he came from a ranch out west and knew how to rope cattle. As we got a little older, we learned to drive tractor. On our farm, there were large pole sheds with loose housing that by fall, after the harvest, would need to be cleaned out. Back then, a lot of the guys in my grade got out of school to go deer hunting while I stayed home to haul manure. I doubt that would still be an excused absence. It was one of my favorite jobs. Why? I loved being outside all day and I found it fascinating looking at the clouds while I drove. My brothers used to tease me about that. Whats wrong with having an appreciation for nature? Speaking of nature dairy farmers are proud of the natu-
ral food they produce. We drank fresh milk right out of the tank, ate lots of ice cream and always had a large block
of American cheese on hand. To this day, I think I could count on one hand the number of times Ive eaten margarine. Neither of my parents would have considered buying any. I have a friend whose argument for butter vs. margarine is simply, read the ingredients. Its like that with most dairy substitutes. The ingredient lists can be quite interesting. My system no longer allows me to drink milk, but I do have a new dairy favorite Greek yogurt. I could eat it every day... I salute the dairy industry today, in all the ways it affects our communities. I also salute the many farm families out there whose living not only allows them to produce a healthy food product for the masses, but also generations of children who are positively shaped by their way of life.
Here is a photo taken from our kitchen window of the yard. The farthest white building is the barn/parlor. The gray shed is one of those that we cleaned every spring and fall, and the indiscriminate object in the middle of the yard is a bike. Oops!
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Clear Lake Because of the severe 2012 drought that gripped nearly every corner of cropland across the U.S., Alan Peterson believes farmers who irrigate in Minnesota have a very large target on their backs. Environmental groups and some legislators keep pointing their finger at irrigation saying were pumping the state dry, said Peterson, current president of the Irrigators Association of Minnesota and a Clear Lake-area farmer. They claim that when lake levels drop, it must be farmers irrigators causing the problem, Peterson said. What has Peterson and other farmers up in arms are bills introduced in the 2013 Minnesota legislative session that would have brought huge increases to annual groundwater fees farmers pay for the right to irrigate their cropland. House File 3502 and Senate File 3138, both with similar language, had proposed increases of fees up to an $8 per one-million gallon fee for water use over 500 million gallons. Language in the bills would have nearly quadrupled what farmers currently pay, and thats just out of line, Peterson said. Farmers simply cannot pass along these burdensome costs because future market prices wont reflect the extra expenses. What makes it worse for farmers is that the proposed fee increases were to support a new program to study the environmental effects on non-stressed systems, even though lawmakers failed to describe or give detail on what such a system is or why it needed further study, according to Peterson.
A Valley irrigator pivot stands alongside County Road 18 near Padua. The irrigator also has a well pump and a control panel, the panel regulates water output and tracking speed. PHOTOS BY RANDY OLSON
HF 3502 was authored by Rep. Jean Wagenius (DFL-Minneapolis) and coauthored by Rep. Mary Murphy (DFLHermantown). SF 3138 was co-authored by Sen. Sandy Rummel (DFL-White Bear Lake), Sen. Ellen Anderson (DFLSt. Paul) and Sen. Satveer Chaudhary (DFL-Fridley).
Peterson was pleased to report that the bills died in conference committee in the final three days of the session, but troublesome permitting language was left in the agriculture omnibus bill. A permit is now required before an irrigation well is drilled, Peterson said. Just the well can cost about $25,000
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AlbanyOne of Groetsch Dairys goals is to help consumers learn more about dairy farming. Owners Steve and Lisa Groetsch gave over 2,500 people that opportunity on June 1, when they hosted the sixth annual Stearns County Breakfast on the Farm on their dairy near Albany. Each year the public is invited to a dairy farm in Stearns County to learn more about farming and the journey of the milk from the cow to the grocery story. There are also plenty of activities for children, along with a breakfast of pancakes, French toast, sausage, eggs, milk, juice and coffee. Over a year ago, the Groetsch family, which includes Steve and Lisas three childrenJennifer, Matthew and Katelynagreed to host this years event. They were able to attend last years breakfast to get a better understanding of what they could expect at their farm. There are a small percentage of dairy farmers who can host and an even
Lisa and Steve Groetsch hosted more than 2,500 visitors at the 6th Annual Stearns County Breakfast On The Farm event held this year at their 240-cow dairy farm north of Albany. PHOTO BY MARK KLAPHAKE
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I would recommend it to anyone to see the technology changes. Its also a great place to see how animals are raised and where milk comes from, said Cuperus, who now lives in Sartell, but grew up having neighbors who were dairy farmers. I was amazed by the technology and how it has changed in 20 years. Youre not kneeling down anymore. Where was this technology 20 years ago? The robots blew my mind, he said. Although Cuperus has no ties to farming anymore, he understands how important it is for his children to be familiar with the farm.
We wanted our 3-year-old to experience the farm. We didnt have a clue what we would see. We went with an open mind. It definitely was worth it to go, said Cuperus, who was a first-time Breakfast on the Farm attendee. A main reason the Groetsches wanted to host the breakfast on the farm was for the educational aspect of it. Were hoping to send the message that farmers are important, said Jennifer Groetsch, who will graduate from University of Wisconsin River Falls next year. BREAKFAST continued on page 13
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John and Leah Kumpula, of St. Cloud, Minn. brought their four children (from left) Azalee, Jericho, Finland and Zephera, to the sixth annual Stearns County Breakfast on the Farm at Groetsch Dairy near Albany, Minn. This is the fourth year the Kumpula family has attended the breakfast. PHOTO BY MARK KLAPHAKE
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While the Major Leagues are associated with large urban communities, throughout central Minnesota, it is rural areas that provide the bulk of support for amateur baseball. This area is particularly blessed with baseball fans. by Herman The attractions of Major League, minor Lensing league and collegiate summer baseball are in easy driving distance, but just as important are the good high school programs, legion teams and even youth leagues that are well established in the area. What really makes the local baseball stand out, however, is the amateur leagues. Most of them are good teams and many play in some very good and well-kept ballparks. There are a number of them. A recent trivia question asked
that it was not as good as a double playt turned by the team 40 years ago. ThisS will, of course, bring up the debate ofw whether or not any of todays playerse would have made the team years ago. Families and memories are as muchp a part of the local games as are the pitch-a ers, batters and umpires. e More than one team has a player who can boast of being a third, or byt now fourth, generation player with thet team. Most teams have at least one set of brothers playing for it. Batteries ofh brothers and shortstop/second base com- binations of cousins are not unheard of.a Almost every team can find one time in its history when they had at least threeo brothers starting. p Sometimes, however, those ties cano be a mixed blessing. i Some years ago, a talented high school student was berating his home-
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adult, and often less for minors, games are affordable. Concessions also come in a lot cheaper. It is rare that a hot dog and pop combination is $4. There are a lot of things to do in the summer in the local area, but those who want to find baseball games, whether elementary, teenage or adult levels, really dont have to look far to find that entertainment. Generally, the distinction between a professional and amateur is the professional is paid and the amateur is not. The root of the word amateur is the Latin word, amare, meaning to love. The players in the local game are playing because they love to play the game, and play it in their home areas. That makes the games just a bit better.
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July 20 Todd County Breakfast on the Farm Starts at 7 a.m. and ends at 11 a.m. at June 26 Twin Eagle Dairy in 4-H Day Camp Clarissa. Cost is $1 per Around the World person. Menu includes 9:00 a.m. 3:00 p.m. Holdingford Elementary, pancakes, sausage, milk and coffee. Activities Holdingford include farm tours, petting zoo, children's June 27 games, machinery hill 4-H Day Camp and educational booths. Around the World There will be no parking 9:00 a.m. 3:00 p.m. at the farm, but buses Val Smith Park, Sartell will be running from the Clarissa Ballroom to the July 2 farm, so watch for signs. 4-H Day Camp For more information, Around the World contact the Todd County 9:00 a.m. - 3:00 p.m. Extension Office at 320Frogtown Park, Cold 732-4435. Spring July 3 4-H Day Camp Around the World 9:00 a.m. - 3:00 p.m. Paynesville Elementary, Paynesville July 10 Dairy Advisory Committee Meeting 10:00 a.m. Charlies Caf, Freeport July 11 4-H Fashion Revue 4:30 p.m. Melrose City Center July 20 & 21 Stearns & Benton County 4-H Dog Show Benton County Fairgrounds July 23 & 24 4-H Arts-In Rehearsal 4-H Building, Sauk Centre Fairgrounds July 31-Aug. 4 Stearns County 4-H Fair Sauk Centre Fairgrounds
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Plant pungent flowers and herbs as a natural barrier: Deer rely heavily on their sense of smell for feeding, so adding patches of strongly scented plants can mask the appealing aroma of nearby annuals. Select plants with thorny, hairy, or prickly foliage: Try incorporating fuzzy lamb's ear, barberries, and cleome near the plants you want to protectand where deer might find entrance into your garden in the first place.
Make deer-resistant substitutions: trade tulips for daffodils, select roses that are particularly thorny. If you're looking for flowers that'll add a certain color or provide a certain function in your outdoor space, consult The Best Plants for 30 Tough Sites
www.extension.umn.edu/distribution/ horticulture/DG8464.html Don't underestimate the power of scare tactics: deer fear new, unfamiliar objects. Scarecrows, sundials, and whirligigs make deer skittish. (Until they get used to them.) Move your ornaments around the garden, or switch them, to keep the deer cautious. Rotate repellents throughout the growing season: Two basic types of deer repellents are available. Contact repellents are applied to the plants, causing them to taste bad. Area repellents are placed in the problem area and repel due to their foul odor. Reapply repellents after rainfall, and use a different formula from time to time to protect plants and prevent deer adaptation. Follow label instructions for appropriate application. Hungry deer are motivated deer, and your garden is full of deer-candy so no method is completely deer proof. However, using a few of these strategies will minimize the damage deer cause in your garden. Good luck with those pests! Until next time, happy gardening!
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prevented planting payment. After the late planting period ends, plant the acreage to another crop (second crop) and receive a reduced prevented planting payment for the soybean. Again, the first step for farmers is to contact their crop insurance agent to review their policy and options before making a decision. Farmers and their advisers can use a worksheet developed by Iowa State and adapted for Minnesota to evaluate options when prevented from planting. Do a website search for Minnesota Extension Agricultural Business Management News to find this article with a link to the worksheet. Its a partial budget worksheet to compare costs and income for different scenarios. USDA's Risk Management Agency's (RMA) information on final planting dates and other crop insurance information can be found at www.rma. usda.gov/aboutrma/fields/mn_rso/. RMA defines prevented planting as a failure to plant an insured crop with the proper equipment by the final planting date designated in the insurance policy's actuarial documents or during the late planting period, if applicable, due to an insured cause of loss that is general to the surrounding area and that prevents other producers from planting acreage with similar characteristics. More information can be found on RMA's Prevented Planting fact sheet at www.rma.usda.gov/fields/
mn_rso/2013/2013preventedplanting. pdf. Ill add that U of M Extension has posted a variety of articles about late planting and prevented planting at the U of M Extension Website including planting dates related to yield and crop maturities, crop insurance considerations, grain marketing issues, weed control issues, and decision making worksheets. This can be found by doing a website search for Minnesota Extension Late Planting or start at www.extension.umn.edu and look for Late Planting on the home page. In Stearns, Benton, and Morrison Counties, youre welcome to call the County Extension Office for information that might be helpful to you. In Stearns county if a local call to St. Cloud 255-6169 or 1-800-450-6171, in Benton if a local call to Foley 9685077 or 1-800-964-4929, in Morrison if a local call to Little Falls 632-0161 or 1-866-401-1111. Work closely with agronomy and livestock nutrition people you do business with regarding crop and feed strategies. With rain delays consider giving extra time for livestock care and chores, maintenance, financial records, family time, rest, and other things that usually slide to the back burner. When the crunch is on, be deliberate about safety not taking hazardous shortcuts. Be careful on roads with soft edges and other unique hazards when wet conditions prevail.
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Ailing pines
Alexandria - The phone in the which are more cold hardy than foliExtension office has been ringing off age, will often grow and fill in areas the hook with pine questions. Photos where brown foliage was removed. If you have ruled out and branches are accumulatseasonal needle drop and ing, and worried homeownwinter injury as the cause ers are standing in line to of your pines problems, ask Whats wrong with my there are several fungal pine? If you are concerned diseases, blights and inabout reddish brown needles sects that can also cause on your pine trees, consider evergreen damage. To the following. help diagnose your spe Evergreen needles do not stay green forever! Oldby Robin Trott cific tree problem, visit the er, inner needles turn brown U of M Extension University of Minnesota Extension Whats Wrong and drop off after a few years. Depending on the type of tree with my Plant! website. (www.exyou have, this can happen gradually tension.umn.edu/gardeninfo/diagnosor all at once. White pines (needles tics/index.html)This interactive web 2-5 long in clusters of 5) are the page is designed to help gardeners in worst of the bunch. This tree typical- Minnesota diagnose problems in the ly bears 3 years worth of needles at yard and garden caused by insects, any given time. Third-year white pine diseases, and nonliving factors. This needles turn yellow throughout the tool will help you narrow down the tree. The tree will appear particularly possible causes of tree damage. Phounhealthy if the yellowed needles out- tographs are included to help you betnumber the green ones of the current ter identify your disease vector. season. Scotch pine usually retains its If you are still stumped, bring a needles for three years. Red pine ordi- sample (at least 6 of branch with neenarily drops its needles in the fourth dles attached), and pictures of your year. Thus, three or four years green damaged trees to the Extension office growth will outnumber yellowed nee- on Tuesdays, Fridays, and Wednesday dles, even at peak periods, and neither afternoons for further diagnosis. (This of these species will appear as un- service is available free of charge and healthy as the white pine periodically is offered for all sorts of plant diagnostics, and plant and insect identifidoes. Winter injury is another very cation.) common cause of browning pine For more information, call the needles. Winter sun, wind, and cold Extension Office at (320) 762-3890. temperatures can bleach and desic- Until next time, happy gardening! cate evergreen foliage. Foliar damage *** normally occurs on the south, south- You can live for years next door to a west, and windward sides of the plant, big pine tree, honored to have so venbut in severe cases the whole plant erable a neighbor, even when it sheds may be affected. Yew, arborvitae, and needles all over your flowers or wakes hemlock are most susceptible, but you, dropping big cones onto your winter browning can affect all ever- deck at still of night. greens. New transplants or plants with ~ Denise Levertov succulent, late season growth are particularly sensitive. If an evergreen has *** suffered winter injury, wait until mid- Robin Trott is a Horticulture Educator spring before pruning out injured foli- with University of Minnesota Extension. age. Brown foliage is most likely dead and will not green up, but the buds,
Extension Service phone lines have been ringing off the hook this spring with people concerned over their ailing pine trees. Some are losing their needles, like the one above, but many have needles that are turning brown, to the point where the entire tree looks dead. PHOTO BY DIANE SCHMIESING
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Though it doesnt seem like we will ever have to worry about the heat or sunshine again here in Minnesota, we are going to talk about a serious summer threat to your pets health HEAT STROKE. Hyperthermia is the general term for any time the core body temperature is elevated. This can be from an internal cause such as a bacterial infection, in which case the temperature elevation is called a fever, or from an external heat source, in by Wendy which case we have Womack, DVM heat stroke. Dogs and cats cannot sweat through their skin like people do, except for a limited amount in their feet. To cool down they rely on panting. When they pant, saliva evaporates off their tongue cooling the blood in the tongue which then circulates back to the body. There are many pets that are at increased risk for heat stroke. The very old and the very young do not regulate their body temperature as well and may fail to move to cooler locations when needed. Overweight pets and pets with dark haircoats are also at increased risk. The brachycephalic, or short-nosed, breeds such as Pugs and Shih Tzus have many anatomic characteristics that prevent them from panting efficiently. They tend to have narrower windpipes, smaller nostrils, and extra tissue in the back of their throats that decrease the amount of air they can move. Other pets have
conditions that prevent easy breathing unable to rise, and as the process like the toy breeds (Pomeranians/ progresses, they may become Yorkies) which are more likely to have unresponsive and have spontaneous tracheal collapse, and large breeds (Labs) bleeding seen in saliva, vomit, or as tiny which are more likely to have laryngeal bruises. Immediately move your pet to a paralysis. Talk to your vet about heat cooler location and start working to management if lower their your pet seems to Never leave a pet in a car even for temperature with have any troubles 'a few minutes.' Even on a 70 degree COOL water. with breathing. day, the interior temperature of the car Soaked towels or Heat stroke is jumps 40 degrees or more in just 60 spray should be a life threatening minutes. applied to the - Wendy Womack, DVM armpits, emergency. A dog groin, or cats normal and belly where body temperature there is little hair. is 100.5 102.5 degrees. In heat stroke Also apply cool water to the neck, ears, the body temperature is usually greater and feet. Allowing a fan to blow on the than 105 degrees. Pets will pant wet pet will increase the cooling effect. excessively, may drool heavily, and may You DO NOT want to use ice or cold have bright red gums. They may be 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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Though gardens are behind schedule this year due to the late spring, these fernleaf peonies (Paeonia tenuifolia) were in fine form this week in Irene Henrys garden north of Sauk Centre. PHOTO BY DIANE SCHMIESING
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R ECIPES
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OM OUR
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Wild Rice Soup 2 Tbsp. butter 1/4 cup chopped onion 2 carrots, sliced 2 stalks celery, sliced 1/4 cup flour 2 cups chicken broth 2 cups cooked wild rice 1/2 tsp. salt 1/2 tsp. Lawrys salt 1/2 tsp. pepper Parsley and thyme to taste 1 cup half and half 3 Tbsp. slivered almonds, optional
Saut onion, carrots and celery in butter. Blend in flour; gradually add broth. Cook, stirring constantly with whisk until mixture thickens slightly. Stir in rice and seasonings; simmer 5 minutes. Blend in cream. Variation: Add cup chopped chicken or ham. (I usually double or quadruple this recipe...)
Chocolate Chipper Bars 3/4 cup butter, melted 2 cups oatmeal 1 cup brown sugar 1 (14 oz.) can sweetened condensed milk 1 cup flour 1/2 cup peanut butter 1/2 tsp. baking soda 1 cup chocolate chips or M&Ms 1/2 tsp. salt Mix together butter, sugar, flour, soda, salt, and oatmeal. Reserve 1/4 cup for topping; use rest for crust in 9 x 13 pan. Combine sweetened condensed milk and peanut butter; pour over crust. Sprinkle chocolate chips on top; cover with remaining oatmeal mixture. Bake at 350 for 25 minutes.
Company is Coming Raspberry Salad 8 oz. Cool Whip 10 12 oz. of fresh or frozen raspberries, unsweetened 8 oz. vanilla yogurt 1 1/2 cups mini marshmallows 1 (3 oz.) box raspberry Jell-O Mix together the Cool Whip and yogurt in a large bowl. Stir in the dry Jell-O. Add the raspberries and marshmallows and fold in lightly. Chill prior to serving.
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Parmesan Chicken 6 boneless, skinless chicken breasts 1/2 tsp. salt 1/2 cup melted butter 1 cup crushed croutons 2 tsp. Dijon mustard 1/2 cup parmesan cheese 1 tsp. Worcestershire sauce In shallow dish, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine the croutons and cheese. Dip each piece of chicken in butter, then shake in bag. Put in 9x13 pan. Drizzle with remaining butter and croutons. Cover with foil and bake at 350 for one hour. Shrimp Fettuccine 1/4 cup butter 1/2 tsp. garlic powder 1 pkg. frozen shrimp, thawed 1/2 cup grated Parmesan cheese 1/2 lb. fresh mushrooms, sliced 1/2 cup milk 1 - 2 cups frozen broccoli florets, thawed 1/2 cup sour cream 1/8 tsp. salt 1 pkg. (8 oz.) fettuccine, cooked and drained 1/8 tsp. pepper Cook noodles according to package. In a large skillet or saucepan, saut shrimp, mushrooms, broccoli and spices in butter for 3-5 minutes. Stir in cheese, milk, sour cream, noodles and broccoli. Cook on medium until heated through.
Your Recipe Here!!! Do you have a collection of great recipes that you'd like to share with our readers? We'll be featuring the favorite recipe ideas of one of our readers every month, so get out your recipe box and send us the best you've got! E-mail Mark: mark.k@dairystar.com for consideration in the upcoming issues of Country Acres... Special Thanks to Sara Dehmer for this month's recipes - Enjoy!
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