country acres november 2013

7/22/2019 Country Acres November 2013

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Look inside and meet the people from our rural community...

Wander horseradishpages 11 - 13

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

A Supplement to the Mid-Minnesota Shopper Sunday, November 17, 2013 Edition 11

Country

Acres

Focusing on Todays Rural Environment

Weller drops buckpage 10

Goerdt wind energypages 14 -15

PRSRT STD

ECR

U.S. POSTAGE

PAID

MID-

MINNESOTA

SHOPPER

522 SinclairLewis Ave.

Sauk Centre,MN 56378

Committed to beingthe eyes and ears ofour communities.

BeaconMelrose Sauk Centre

Herald

Tomorrows Deals In TodaysPaper EnterpriseT he A lb an y- Av on -H ol di ng fo rd

By CAROL MOORMANStaff writer

By RANDY OLSONStaff writer

Dream home comes to life onLittle Birch Lake residence

Melrose JoAnne andGerry Bjorlos home truly istheir haven.

A sign inside their housecalls it The Bjorlo Re-treat-Where Nature and LoveMeet.

That says it all, JoAnnesaid about their home tuckedaway in a serene area of LittleBirch Lake, northeast of Mel-rose.

It offers them the serenity

they search for on a daily ba-sis in a house that has ameni-ties like a homey loft to sit andread in and a delightful kitch-en to prepare meals for familyand friends. A refurbished, oldPennsylvania Dutch rockingchair JoAnnes great-grand-father made sits in the living-room, while more family me-mentos, like an old black hatand tie, hangs on an antique tiemirror on a bedroom wall.

PHOTOS BY CAROL MOORMAN

JoAnne and Gerry Bjorlo sit in their living room where the 14-foot clerestory windows allow them tolook outside at all the wonders of nature, including their heart-shaped pond and Little Birch Lake.

BJORLOScontinued on page 4

SCHMITTScontinued on page 6

PHOTOS BY RANDY OLSON

Paul Schmitt opens the door on his farms two-year old wood burner while preparing to load morewood to the re.

Making the mostof wood heat

Schmitts enjoy advantages of

wood burner at Roscoe farm

Roscoe The Paul andDeb Schmitt dairy farm nearRoscoe is a typical StearnsCounty dairy operation thathas added a new twist to whatis a long-running traditionpassed down by Pauls father,Celestine. With heating costs risingno differently than other ex-penses on the farm, Paul andDeb have made the most of a30-plus year old wood-basedheating system while utilizing

a modern-era burner. Dad built or rebuilt most

of the buildings on our farm,said Paul, who was raised onthe family farm with his threesisters and three brothers. While farming, Pauls fa-ther, Celestine, also worked asa bricklayer, lending him theskills heavily utilized on their45-cow dairy farm. His moth-er, Lenora, had more than hershare of work with the sevenchildren plus milking cowsand other chores.

Bjorlos enjoy theirhomey haven


2/28

Page 2 Country Acres- Novem er 17, 2013

Country BusinessPublished by Star

PublicationsCopyright 2013

522 Sinclair LewisAvenue

Sauk Centre, MN 56378Phone: 320-352-6577

Fax: 320-3525647

Sales Staff

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Deadlines:Country Acres will be

published the thirdSunday of every month

and inserted to ruralcustomers with the

Mid-Minnesota Shopper.Deadline for news

and advertisingis the Friday before

publication.

Extra Copiesavailable at the

Albany Enterprise,Melrose Beacon andSauk Centre Herald

offices.

CountryAcres

By BRYAN ZOLLMANStaff writer

PHOTO BY BRYAN ZOLLMAN

Central Grain, Inc. has ve employees who work in the ofce and seven truck drivers. Above are employees(from left) Brian Miller (owner), Josh Rieland (grain procurement), Sonja Miller, (owner), Brent Miller(truck dispatch), and in front is Jax, the company dog. Not pictured is ofce assistant, Stacey Otte.

PHOTO SUBMITTED

A Central Grain truck loads grain after hours. Central Grain has exiblehours during harvest season to help accommodate local farmers.

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Sauk Centre If there is aplace busier than Central Grain,Inc. during harvest season, onemight be hard pressed to nd it. Central Grain is a full-ser-vice elevator located west ofSauk Centre off of I-94 andservices local farmers who arelooking to sell their corn, soy-beans and wheat. The company got its start in2005. After divorcing, farmersBrian Miller and Sonja Millerdecided to quit farming to startCentral Grain. They brought

more than 20 years experiencein grain transportation and mer-chandising and saw a void in themarket and a need for a local-ly-owned grain elevator whenthey had their own frustrationsas producers. They jumped atthe chance and Central Grain,Inc. came to fruition nine yearsago. With our farming back-ground we had an idea that wecould provide a better elevatorservice for the needs of the pro-ducers in the area, said SonjaMiller. At the time, our needswere extended harvest hours,

faceto-face interaction, fasterdump times and the capacity tohandle wet corn at harvest time. Today, they work with lo-

Central Grain Inc. provides a one-stopfull-service elevator for local farmers

cal farmers and market local-

ly-grown crops to sell back tolivestock and poultry produc-ers as well as large processingcompanies such as Archer Dan-

iels Midland Company (ADM).

Central Grain is an afliation ofADM, one of the largest agri-cultural processors in the worldwith more than 265 processingplants in 60 countries and sixcontinents. The process is simple: Cen-tral Grain buys the grain fromlocal producers and other eleva-tors and then stores it or dries itbefore shipping it out. This yearhas been especially challengingbecause the corn has been sowet.

We are always buying, sell-ing and transporting grain, said

Miller. Even though harvestis a busy time, after it has beencompleted the grain we take inneeds to be brought to the differ-ent locations where it will be fedto animals or exported and pro-cessed into everyday productsthat everyone uses. Price setting begins with the

Chicago Board of Exchange de-

termining the future price. Fromthere the basis is set by CentralGrain and ADM, based on stor-age and carry in the market. There are many challeng-es that present itself every day,said Miller.

Those challenges includeweather, timing and market vol-atility. When the weather is great,everyone is going at the eldsand we are trying to get themin and out as fast as possible toservice everyones needs, shesaid.

The staff at Central Grainincludes 12 employees includingowners Brian Miller and SonjaMiller. Josh Rieland works ingrain procurement, Brent Mill-er in truck dispatch and StaceyOtte as an ofce assistant. Thecompany also employs seventruck drivers: Tim Greninger,

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Novem er 17, 2013 - Country Acres Page 3

PHOTO SUBMITTED

Central Grain makes an average of 20 trips per day to local farms during harvestseason to assist in hauling their crops. Above, a truck is lled with corn during a visitthis fall.

PHOTO SUBMITTED

One of the seven trucks in Central Grains heads out after unloading at the plant,located west of Sauk Centre just off I-94.

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Roger Schultz, Lenny Boogaard, AlWiener, Greg Fischer, Louis Kreidlerand Ed Dolson. The staff focuses on thelocal producers needs. After all, it wasseeing a need that led Brian Miller and

Sonja Miller to start a local full-serviceelevator.Since they opened they have add-

ed a second dump pit, more storage andmore semi trucks. They rent an off-sitefacility to store excess product. Withfarmers sitting on more of their grainthis year there isnt a need for CentralGrain to pile it on-site.

We are constantly looking forways to make the process quicker forthe producer, Miller said.

For producers, its nice to have alarge full-service elevator so close. Itsaves on drive time and transportationcosts, helping local farmers keep a fewextra bucks in their pockets and helpingthem be more efcient. Central Grainwill also send their own trucks to farms

and transport the grain themselves. We want to continue to grow tomeet the local farmers needs, saidMiller. With the addition of wheat andsoybeans to the grains that we market,

we feel we can continue to grow withour customers and be their one-stopfull-service elevator. Being afliated with ADM also al-lows them to remain very competitivewith their pricing. Its a win-win for lo-cal farmers to have the pricing a largercorporation can offer while still beingable to enjoy friendly, hometown ser-vice from familiar faces. Being locally-owned, farmers cancall, email or stop by and get the home-town elevator experience that they havecome to expect with Central Grain,said Miller. It is very satisfying to hearthat our customer has completed theirharvest because we stayed open an hour

later for them.

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They enjoy the intimacy of the out-doors and nd their three large owergardens to be therapeutic as it allowsthem a chance to get down and dirtywith nature and a chance to be creative.There is a heart-shaped landscapedpond in the lower ower garden, whichwas part of a wedding gift to each oth-er. Their dock, with a pontoon, boatand canoe, gives them opportunitiesto go for quiet rides on the lake or totake their grandchildren shing and

boating. And you cant forget their ownrainbow, painted across the front wallin their garage, which they see everytime they drive in. Then theres whatGerry calls their outside Stairway toHeaven, a circular stairway a neighbortossed out that they found a unique usefor. The steps hold owering annuals asit circles up a tree.

This is a place to rejuvenate ourbodies and our souls, Gerry said oftheir home. A quiet place to reect

BJORLOS continued from front

and meditate, a place to read and learn,a place to relax and enjoy good conver-sations with family and friends. Its where we organize our livesand its our base to return to after a busyday, said JoAnne. We feel a great uni-ty and spirituality with nature.

Building a dream home The Bjorlos have lived here since2003. JoAnne and her rst husband,Dan, owned the lot, which had a trailer

on it since 1990. JoAnne and Gerry metin 2002, two years after JoAnnes rsthusband died. They smile when Gerry tells howthey met, at a church function in theTwin Cities. Gerry was new to the con-gregation. At a social gathering, therewas an empty chair next to Gerry andJoAnne sat down. There was an instantconnection and less than one year later,in June 2003, they married. They decided to retire, JoAnne

from teaching and Gerry from sales. They each sold their homes in ElkRiver, removed the trailer from the Lit-

tle Birch Lake lot and chose St. RosaLumber to build their dream retirementhome. We both wanted to retire at a lakein a rural area. JoAnne owned a verydesirable lot. This turned out to be aperfect location to build our dream,said Gerry. Before they met, JoAnne hadthought about building a log cabin here.She liked the design but not the main-tenance aspect. Gerry took her originalhouse plans and redesigned them tobetter t their lot and needs. Unknown to JoAnne, Gerry re-worked the room dimensions to make

their house even more aestheticallypleasing by following the phi ratio alsoknown as the Golden Ratio, with a

value of 1 to 1.618 wherever possible. Many years ago I had fallen inlove with mathematics and became

phi-xated with this ratio of 1.618 dis-covered by Euclid, the Father of Ge-ometry, 300 years before Christ, saidGerry. For 2,000 years the ratio has beenfeatured in art, literature, music, his-tory and theology since using the ratiocreates a place where order, beauty andeternal mystery will always exist. The ratio is found throughout na-ture in the most astonishing variety ofplaces; in mollusk shells, sunower o-rets, and rose petals, even to the shapeof the galaxy, said Gerry. It was used in the building of Greektemples and in modern architecture to

create the most perfectly proportionedrooms. Examples in our home are the

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This loft, with a knotty pine ceiling and painted in cool, relaxing blues, is dedicatedto the Bjorlos book collection. Wired for TV, Internet and surround sound, it doublesas their ofce and a guest sleeping space. A loft door leads to a walk-in storage spaceabove the garage.

his heart-shaped pond and landscaping were JoAnne and Gerrys wedding gift toeach other


5/28


great room with 10-foot high walls, awidth of 16 feet, 2 inches and lengthof 26 feet. The kitchen area has di-mensions of 9 feet by 14.5 feet by 23.5feet, said Gerry.

The Bjorlos spent ve months de-signing their house, which then tookve months to build.

Collaborating with St. Rosa Lum-ber employees the whole way made ourcreative work come to life better thanwe could have ever done ourselves,said Gerry. We had a most wonder-ful engineer architect, Jim Guck. Hetook our vision and our rough drawingswith the exacting room dimensions anddrafted blueprints needed to build ourhouse. His advice regarding the detailsof everything from asphalt to windowspecications was priceless. He knewthe codes. He knew which excavator,foundation men, lumbermen, electri-cians, plumbers, cabinet makers, roof-ers, oor and carpet layers, nishersand other subcontractors would best dothe timely work we required.

JoAnne and Gerry made close to160 design changes after building start-ed in May 2003. Thanks to Jim Gu-

cks supervision, everything stayed onschedule.There were many decisions that

had to be made.Deciding on xture styles, lever

door handles in case we become arthrit-ic, placing outlets higher to make it eas-ier to bend over to plug in lamps, elim-inating unnecessary steps up into thehouse, choosing colors, shades, addinga handyman workshop in our three-cargarage, asphalt on the driveway thatmelts snow faster in winter, color forwalls that reected the peace, warmthand excitement we desired in our lives,making the house very energy efcient

and as maintenance free as possible; allbecame part of the bonding we experi-enced as we creatively designed the lifewe wanted for each other, said Gerry.

Coming from two homes, they hadplenty of furniture.

So we had to decide what to keep,what to throw and what to give away.We are still giving away surplus itemsstored in our attic, he said.

They were promised their housewould be done by mid September, andthey closed on Sept. 17, 2003.

Although we were married thatJune in Upsala, we held our wedding

reception for 140 guests at our newhome on a beautiful fall day, Sept. 27,ust 10 days after our closing, said

Gerry.

Making their house their homeSince then, they have enjoyed each

day in their dream home, which theydescribe as comfortable, warm and in-viting. It starts with the curved walk-way to the front door, which leads pastthe partial sun and shade ower gar-dens to the wrap-around deck.

The great room, with wine coloredwalls and a stone replace, opens up toliving, dining and kitchen areas. It fea-

tures a high vaulted, knotty pine woodceiling with 14-foot clerestory win-dows facing west to the lake, makingthe room bright and sunny.

They enjoy entertaining guests sothe kitchen is designed with a centerisland to aid in meal preparation and inserving.

The cheerful, golden yellowwalls, granite countertops and plenty ofcabinets offer a pleasant environmentfor JoAnne to indulge in her love forcooking, said Gerry.

The knotty pine sunroom, withwrap-around windows that lead to awrap-around deck, brings them close

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to nature, with wonderful views ofthe western setting sun and the lake.JoAnne admits its their favorite roomin the summer, where they often eatmeals, read, play cards and challengeeach other to daily games of backgam-mon. The master bedroom painted incool, relaxing blues has a walk-in closetand is conveniently located on the mainoor next to the kitchen. The masterbath, tiled in warm browns and coolblues, has a whirlpool tub and walk-inshower. Coming into the house from therear garage entrance, there is a tiledoor leading to a convenient half bathand laundry combination room. Their large loft, with knotty pineceiling and painted in cool but relaxingblues, is dedicated to their book collec-tion, perfect for the Bjorlos who loveto read. Wired for TV, Internet and sur-round sound, it doubles as their ofceand a guest sleeping space. A loft doorleads to a walk-in storage space abovethe garage. The lower walkout level, withwalls painted in cool spring green, is

carpeted and has electric in-oor heatfor comfort for their guests, especiallyin winter. They also heat with propane. This dual heat feature also offersenergy efciency, said Gerry. The large family and game roomwith 9-foot ceilings is airy and openwith patio doors providing views to thelandscaped pond, ower garden andlake. There are two large bedrooms forfamily and guests, a full bath and utilityroom.

Bringing nature to life Their home enables them to enjoyall four Minnesota seasons, with spec-

tacular views. We both love nature. We want-ed a great view to the lake, while stillpreserving our intimate natural settingamongst the pine and deciduous trees,said Gerry. JoAnne loves ower gardening,so their house is surrounded with threetypes of large ower gardens withwalking paths. It is a place where the tame meetsthe wild, said JoAnne. Where naturestill has a strong inuence, without aformal garden look. Where a wildow-er has as much right to the space as the

cultivated ower. As a wedding present to each other,when they built their home, they alsoput in a water feature, a 130-foot re-cir-culating man-made creek with sev-en waterfalls cascading through theirshade garden leading to a heart-shapedpond on their lower level. The sounds are so soothing, saidJoAnne. They have a small grass yard, thatis quick and easy to mow, with a re pitfor marshmallow roasting when theirfamilies come to visit and play yardgames. The last 30 feet of their lot, on the

hill down to the lake, features prairiegrass restoration to limit pollution run-off from the land. This helps preserve the waterquality of the lake and reminds us ofthe natural landscape our forefatherssaw when they went west to fulll theirdreams, said Gerry. Living in their dream home is a joyfor JoAnne and Gerry. They are quitecontent with the serenity it offers themnow and into the future. It truly is where nature and lovemeet, JoAnne said as she looked overat her husband of 10 years.


6/28


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Mom and dad installedwhat was a pretty elaborateheating system back in 1979,Paul said.

That system consisted ofa large wood burner placed inan oversized garage used pri-marily for tractors. The burnerheated water which was usedas a heat source for that ga-rage, plus the Schmitt familystwo-story farm house.

Warm water was sent inan underground line from thetractor shed to the house.

Prior to installing thewood furnace in the shed, theSchmitt family had a largewood stove in their basementfor heat.

We handled the woodthree times: cutting it, haulingit and carrying it downstairs tostack it, Paul said. We pri-marily got the wood from oth-er families cleaning up theirwoods, plus our own.

The system, installed in1979, revolved around anAqua-Therm model manufac-tured in Brooten.

We bought it from a deal-er in Paynesville, Paul said.It lasted 17 years until 1996when it quit.

Paul and Deb married in1990 and rented a building siteby Greenwald for ve yearswhere they started and built uptheir own dairy herd.

They moved to theSchmitt family farm in 1995and took over the dairy whilegrowing the herd to 80 cows.

A year later, they bought a sec-ond Aqua-Therm furnace thatwas used until 2011. During that period, in-oor heat was added in thehouse and its attached garagein 2001. The in-oor heatcomplements the radiator heatalready in the house. Paul recalled burningaround 500 gallons of liquid

propane (LP) per year start-ing in 2006, when they built adouble-8 milking parlor insidewhat was a 50-cow tiestallbarn. Heating costs certainlyadded up. It was time for achange, he said. That change came in thefall of 2011 when they begandigging in new lines about 30

inches underground for instal-lation of a new, outdoor fur-nace. We installed it in Oc-tober. It was a cold, misera-ble, wet day. It was just niceenough in the morning that wegot the lines dug in to the milkbarn, tractor shed and house,Paul said. The new wood furnace

model had a new cement padto sit on about 50 yards northof the house and attached ga-rage. Using mostly steel andmaterials they already had, theSchmitts built an 18- by 12-by 20-foot shed to store woodnext to the furnace, and bothsit near the top of a hill for ex-cellent air movement. The wood shed can hold

The Schmitts wood furnace sits on a new cement pad next to a small wood shed built to hold about 20 cords of wood.


7/28


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about 18 cords of wood, al-though they generally dontll it all at once.

If we keep it half tothree-quarters full, air owsthrough better and dries thewood, Paul said.

Firewood should be driedas much as possible beforeburning. Properly-seasonedrewood has about 7,700 BTUmaximum energy per poundcompared to about 5,000 BTU

from green rewood.The Schmitts estimate

that they use about 20 cordsof wood per year to heat fourbuildings: the milk parlor,house, garage and tractor shed.One cord of wood, whichmeasures roughly 4- by 4- by8-feet, costs approximately$100.

During the winter months,the furnace is loaded twice a

As the winter season is settling in, the Schmitts are prepared with awood shed currently sitting about three-quarters full.

Water lines with shut off valves coordinating the wood heatconverge in the original milkhouse of the Schmitts dairy barn.

The Schmitt dairy farm has four buildings heated by wood, including the 130- by 34-foot milk houseand parlor.

day, which coincides just newith the regular schedule of adairy farm. The Schmitts have ob-tained wood from a varietyof areas, most recently byutilizing wooded areas beingcleared by land owners in theAlbany area. We get anywhere fromve to eight guys in a woodcutting party each fall and cuttwo to four cords of wood a

day, Paul said. According to the Minne-sota Department of Commerceenergy information center,wood is used as a heating fuelin approximately one-third ofall Minnesota homes for atleast occasional space heat.

Its home energy guidestates, Wood can be an effec-tive an economical source ofheat, provided all necessary

steps are taken to ensure ef-ciency, environmental health

and re safety. Using wood heat for themilk parlor has paid dividends.In the holding pen, where themilk cows gather before enter-ing the milk house, heat keepssnow and ice from building upin the entry ramp. It also makesfor a comfortable temperatureto work in while milking. Heating with wood de-nitely isnt easy work. Youdont really factor in the laborthat goes into getting or pre-paring the wood. It makes for

good exercise, though, whichis all part of living and work-ing on a dairy farm, Paul said.


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Eat the rest of your food!There are starving children inAfrica!

How many of youremember sitting at thetable as kids and hear-ing that? And then feel-ing slightly guilty asyou wondered how youwould get what was onyour plate to one ofthose kids anyway?

Thanksgiving isthe obvious time of theyear to appreciate everythingwe have. Like family, friends,neighbors and co-workers.How about clean water todrink, food in our stomachs, aroof over our heads and shoeson our feet, hospitals and clin-ics nearby?

As lucky as we are, thereare so many that are down, andwe have more power than werealize to help bring them backup. Sometimes it just takes

one act of kindness to changethings and bring hope. A moti-vational speaker recently toldhow he was bullied throughgrade school, and into juniorhigh. One day, he accidentallysmiled, and around 10 peoplestarted calling him horse lips,and much worse. Later, he wasstanding in the lunch line, andthe coolest girl in the next gradecame over to him and said she

by DianeSchmiesing

Dont hide your smilesaw it happen. She told him hehad a beautiful smile and that

he shouldnt hide it.That moment changedhis life. He went on tobecome class presidentand now travels theUnited States showingkids how to have thecondence they need,or give it to someonewho doesnt.I was privileged towitness another ex-

ample of an act of kindnesssnowballing for the good justa few weeks ago. On Thursdayevening of MEA weekend, mychurch had a chow mein dinner.I love seeing so many smilingparishioners, from ages eight to88, working together, side byside, enjoying the camaraderieof a common cause. That Thursday morning,I was at the chapel in SaukCentre, when a man from out

of town heard we were havingour dinner that night. He hand-ed me a one hundred dollar billand said I should feed as manypeople as I could with it. I tookit to the parish ofce. Knowingwe cant just get a list of peo-ple in need, we wondered whatwe could do. The idea came upof The Eagles Healing Nest, atransition home in Sauk Centrefor veterans many homeless

that are having trouble re-in-tegrating back into civilian so-ciety. Figuring there might bea dozen guys there, we thoughtthat would work well. So aftera few phone calls and a quickvisit out there by one of ourcommittee members maybe

ten minutes in all we were setto deliver 40 meals (yes, 40!)to the veterans, the balancepaid by additional donations.Without the original donation,however, it wouldnt have hap-pened. I spoke to the same manthe following week about whathad happened. It turns out hecame from a family of 12 kidsthat was dirt poor. There were

many, many nights they wentto bed having had nothing toeat. There certainly werentfoodshelves or welfare to fallback on. They got help fromfriends and neighbors, but mostpeople didnt know what theywere going through. And now

that he has means of his own,he has made it a way of life tohelp those that are down andout. There are instances wherewe can help, if only by lettingsomeone know we are aware oftheir struggles. Many years agoduring a very dark time in mylife, I ran into a man I barelyknew. When he asked me howI was doing, I said the usual

good! He looked me in theeye and said, No, youre not.He let me know he was think-ing of me and offered encour-agement. Ill never forget it. We really dont have a cluewhat other people are goingthrough, and to be fair, werevery good at hiding it. But thisThanksgiving, remember, thereare countless ways we can beinvolved through our church-es, organizations, or just by aword of encouragement. Andwe dont have to worry aboutthe rights and wrongs of whomight be beneting. No onedrives an SUV to the foodshelfif they have other options thatday. Who knows what life hasthrown at them? And peoplehave certain struggles, that nomatter how hard we try, wecant help or foresee. Wereonly human.

There are still starvingchildren in Africa, and itswonderful to help them if wecan. But you dont have to gothat far to nd people cryingout for help of some sort. Just

look into your neighbors eyes.Judging from the pure joy somany people felt with the sim-ple delivery of 40 meals to vet-erans, there is no doubt in mymind that its greater to givethan to receive. And it can beso easy. I saw a sign that read,If you see someone without asmile, give them one of yours! Happy Thanksgiving!

PHOTO BY DIANE SCHMIESING

Kayley Schirmers stirs thickening for chicken chow mein Thursday,Oct. 17, at Our Lady of the Angels Church in Sauk Centre.


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PHOTO SUBMITTED

Simon Weller (left) shot this 13-point buck Nov. 9 while hunting with his dad, Jim, near Elrosa, Minn.

Weller drops 13-point buck15-year-old spots deer in drainage ditch

Elrosa Jim and SimonWeller had heard the talk aboutthe big deer that was running

in their area this fall; fellowhunters were talking about itand some had photos of it fromtheir trail cameras.

Everybody was gushingabout the size of the rack andthe possibility of shooting itduring deer hunting.

The Wellers got to see therack close up the rst weekendof deer hunting season.

The rst time while thedeer was laying in a drainageditch on their farm and just ashort time later with Simonholding up his rack after hehad shot the 13-point buckwith an enormous rack.

I didnt think he was thatbig until I looked at his rack.Thats when I realized howhuge he was, Simon Wellersaid.

Jim added, The thick-ness of his rack and how far itgoes up in the air is the biggestthing. Everything went to hisrack the way it looks.

Jim and Simon were driv-ing by a drainage ditch about10 a.m., Saturday morning,when Simon thought he sawa buck with a big rack. After

backing up, they spent a cou-ple minutes looking for thedeer before he got up with adoe that he was with and start-ed heading down the drainageditch.

It was an unbelievably

By MARK KLAPHAKEStaff writer

freak thing that he saw thatrack. When we stopped, welooked for the longest timeand he either ducked down orwas in really tall weeds, Jimsaid. I wonder how many ve-hicles went by and he was lay-

ing there. Jim drove Simon to the farend of the drainage ditch andthan drove back and the twostarted walking towards eachother peeking down everyonce in a while to see where

the deer were. When Simon got within20 yards and Jim 40, the deergot nervous and sprinted outof the ditch. Simon then shotthe buck on consecutive shots. It was very exciting. I

really wanted to get him, Si-mon said. I really didnt havetime to think about it becauseit happened so fast. The buck was the seconddeer Simon has shot in his

young hunting career.I was shaking more withthe fawn I shot from the standthan I did with that buck, hesaid. It also ended speculationif anyone would see and moreimportantly shoot the big deerwest of Elrosa.

Everybody had him intheir sight, said Jim. Aslong as Ive been hunting, youdont get that close to a deerlike that. He must have beenchasing the doe. The deer was easily recog-nizable as the one many trailcameras had pictured becauseof a distinct two-nger split onone of his horns. A lot of the hunters I tellsay how is it possible that buckstayed in the ditch that long.Its really something special,it was meant to be yours, Si-mon said.

Jim said he has been hunt-ing since he was 14 and onceshot a nice 15-point buck thatsmounted and in his shop, butthat one doesnt compare toSimons. The Wellers plan to get a

shoulder mount done of Si-mons deer which will allowthem to tell the story of howSimon got the big one westof Elrosa

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Elrosa Thirty-two yearsago, when Mary Ann Wandermade her rst jar of horse-radish, she planted a traditionabout as deep and long-lastingas the roots of that plant.

In 1961, she delivered herrst horseradish to BuckysBar and they sold it for her,said her son Mark Wander ofElrosa. She did that everyyear and bought the Christmaspresents for children and hergrandchildren with that mon-ey.

Mary Ann and her hus-band, Ray, have passed away,but making horseradish is anannual event for Mark, hisbrothers, Don and Paul, andsisters, Marge Lausen, JeanJennissen, Connie Miller,

Beverley Peterson and MaryJane Wander. Each year theygather at his house, with theirchildren, for the annual horse-radish making days. Most oth-ers call it MEA weekend.

My sister, Connie, has ahistory of how much we haveground. The rst year, mommade two or three quarts. Themost we ever made when thefamily was together was 37gallons, he said.

This year, the family made14 gallons, although Markwasnt done making it yet. Heplanned to make a few moregallons through early Novem-ber.

Horseradish roots run deep in Wander family

PHOTOS BY HERMAN LENSING

Mark Wander holds up an example of the long thick horseradish root he prefers for making horseradish.

By HERMAN LENSINGStaff writer

The roots come from hisgarden in Elrosa as well asthose of his siblings and someneighbors. It is easy to plant, hesaid. You leave a bit of theroot in the ground and it growsback. The plant has almost an

obsessive survival instinct. It will grow from just thepeelings, said Teresa, Markswife. It doesnt take much toget them going. The Wanders have a plotabout 120-feet long and 5-feetwide dedicated to horserad-ish growing. It has produceda crop every year since 2007.Before that, it was grown ina garden in Elrosa where Rayand Mary Anne Wander raisedtheir family.

Mark put the garden inafter building a retaining wall

along his property. Horseradish likes moist,well drained soil, he said. Ican give this spot as much wa-ter as it wants because it willrun away. The plant produces a leafystem above the ground, whichis about as high as some of theunderground roots. The leaves get aboutthree feet high, Mark said.They look like a nice hedge. The leaves can be used insalads and have a similar tasteto the horseradish root.

It is the root that most peo-ple prize. I planted them at about

18 inches, but they go deep,Mark said as he dug out a two-foot-long root. One year, wehad a backhoe to help dig.Some roots went down fourfeet. Mark prefers long, thickroots as they are easier to cleanand provide more horseradish

with less labor.With the little ones, you

peel about half of the rootaway when you clean it, hesaid. I dont peel as thin asmom did. Producing the familyhorseradish almost went by thewayside in 1991 when Mary

Ann had a heart attack. Thefamily knew she would not beable to tend to the horseradishthat year. Dad wanted to spray itwith Round-Up, Mark said.

WANDERcontinued on page 12


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He was wondering who would takecare of it.

Mark and his siblings knew theirmom wouldnt want the horseradishdestroyed. After some discussion, theydecided to make the grinding of thehorseradish an annual family event.

Dad wasnt so sure, but after wesaid wed play cards when we had thehorseradish made, he thought it was agood idea, Mark said.

Initially they gathered in Septem-

ber, but it was difcult to nd a week-end they could all come together. Theydecided on MEA weekend.

They say you should only makehorseradish in a month with an R init. You can make it in March or Apriland some people do, Mark said. Wedecided on MEA weekend because thekids had off from school, and it waseasier to get together.

Something else that worked in fa-

WANDER continued from page 11

vor of MEA weekend was the horse-radish had a longer time to grow. The longer it is in the ground, themore potent it gets, Mark said. But

you cant leave it in too long or it getswoody. You can tell this is a more potentbatch we made on MEA weekend,said Tristan Daniel Steiner, a foster sonwho helped Mark prepare the patch inNovember. Occasionally, the potency is veryevident as a whiff of horseradish caus-es someone to move away from whathe or she is doing or a least start tearingup. There is an enzyme in the root.When you grind it, it releases that en-zyme, Mark said. Vinegar stops theprocess. The longer you wait before

putting vinegar in, the more potent itis. But if you wait too long to mix in

vinegar, it starts to turn brown. This year, MEA weekend turnedout to be a great time for making thehorseradish. The group spent one day

digging up the roots and another clean-ing, grinding and putting the productinto jars. There is a bit of an assem-bly line with cleaning the roots, peel-ing, dicing, grinding, mixing the freshground horseradish with a solution ofvinegar and salt and placing it into jars. We use moms recipe. At onetime, she also used sugar, but she quitdoing so, Mark said. You never knowabout the potency. Two years ago wegave some to the church breakfast thatcould have knocked you over. Making the horseradish is not acontest in making it the most potent. Ithas become a time shared with family

and sharing family stories. It has beenthat way since 1991.

We would dig on Fridays andthen play cards, Mark said. Somestayed overnight. On Saturday, wewould make horseradish and then playsome cards. Sunday, we went to mass,had breakfast and played cards. Dadthought it was good deal. The year Ray died was the last yearthe horseradish came from the gardenat his house. We were going to sell the house,so we dug it all out, Mark said. That

was the year we made 37 gallons. After Ray passed away, the fam-ily had to bring some ground to thegravesite. They used ground from theiryard. One day, we saw, growing justalong the cement, one horseradishplant, Mark said. That story is now part of familytradition. The recipe followed is theone Mary Ann used and adapted. Oneof the tubs used to soak and clean the

A well-drained garden provides Mark Wander with some of the horseradish that willbe used during the year. He usually digs down 18 inches or so to get the roots clear.

Peeling of the outer layer of the rootreveals the white root, and some ofthe initial signs of the potency of thehorseradish.

Old wash machines are used for the nalwashing of the horseradish roots.


13/28


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horseradish was Mary Anns wash ma-chine. Even the grinder they use canbring up a family memory.

We have a commercial grinder,but for a long time, the one we usedwas Grandpa (Michael) Wanders sau-sage grinder, Mark said. That brokeand we got this one.

They usually have plenty of horse-radish to go around.

Everybody takes a couple of cas-es home and gives some away, saidMark. Everyone has their favorite way toeat it. Some use it as condiments onroasts or ham, with sausage, on sand-wiches, scrambled eggs or in somesoups. For the Wanders, it also adds a bitof zest to the family stories.

As Mark Wander chops the root into smaller pieces, Tristan Daniel Steiner pushesthem into the grinder.

Horseradish is not a radish. It belongs to the same family of plants asdoes mustard, wasabi, broccoli and cabbage. However many cultures nameit some kind of radish. People living in what it now southeastern Europe and western Asiaareas may have been the rst to use the plant over 3,000 years ago. Beforethe time of Christ it was being cultivated by the ancient Egyptians, Greeksand Romans. One ancient Greeks story said the Oracle at Delphi said Theradish is worth its weight in lead, the beet its weight in silver, the horseradishits weight in gold. The plant was known through most of modern Europe by at least the1500s. In different cultures it has had different names. It has been a part ofvarious cultures and civilizations. There is a picture of horseradish on one of the murals in Pompeii. It is referred to in Shakespeares Henry IV-Part 2. On characters saysof another his wits as thick as Tewkesbury mustard. Tewkebury mustardis made with mustard and horseradish. Up through the middle ages some thought of it as a medicinal plant and used it for (among other aliments) coughs, headaches, backaches, rheu-matism and tuberculosis. It was also regarded as an aphrodisiac. Today it isbeing studied for its anti-cancer properties. In England, innkeepers used it in make cordials as alcoholic beveragefor travelers. In Germany, horseradish Schnapps is produced. Some add it tobeer. Horseradish has been used in Passover services for the bitter root. When arrived in the United States in not known, but is described asgrowing wild near Boston in 1840s, but was commonly cultivated in theNew England area before that. By the 1850s, it was in the Midwest. Today, about six million gallons of horseradish are produced in theUSA. Among its other names are: meerradish (sea-radish) (Germany), khreynor kren (Eastern Europe) and stinger and red cole (England). The name horseradish is English, but the plant has nothing to withhorses. One speculation is that the word at one time the word horse wasa common adjective for something big (we will occasionally still do that bydescribing someone as a real work horse) and the word radish describedany root plant. Hence the plant was called the horseradish meaning big root.Another theory is that the English misprinted, mispronounced or misun-derstood the German meerradish as mareradish and later just called ithorseradish.

Sources:Horseradish, A Root with Roots(www.horseradish.org)All About Horseradish (http://localfoods.about.com/od/horseradish/tp/abouthorseradish.htm)A Modern Herbal: Horseradish(http://www.botanical.com/botanical/mgmh/h/horrad38.html)Growing Your Own Horseradish(http://www.nytimes.com/2010/04/01/garden/01horseradish.html?pagewanted=all)Wikipedia

Trivia, tales and lore of horseradish


14/28


Sauk Centre Farmers have gener-ally gotten used to the paradox in their

industry: how much they are paid fortheir work is generally dictated by themarkets and how government policyaffects them; at the same time, howmuch they pay for inputs (seed, live-stock, equipment) is also set by forcesout of their hands.

In terms of energy costs, farmersare generally boxed in there as well.Then came a resurrection of a staple offarms from generations ago: the windtower.

While wind towers were muchsmaller when built on farms a centu-ry ago, their use of the wind was iden-

tical. Windmills were used to grindgrain and pump water from wells. Bythe 1930s, windmills were widely usedto generate electricity on U.S. farmswhere distribution systems had not yetbeen established.

At the dairy farm owned and oper-ated by Dave Goerdt and Mike Goerdtnear Sauk Centre, theyve been reapingthe benets for almost two years fromthe use of a large wind tower standingin a corn eld just west of the farm site.

Mike and his wife, Mary, raisedthree children on their 100-cow farm John, Jessica and Ted. Dave and his

wife, Sonya, live directly across thecounty road, while their sister, Janet,and her husband, Tom, live on the farmsite in a house built to the north.

Mike, Dave and Janets mother,Evelyn, also lives in a house next toDave and Sonya.

Altogether, Evelyn and her latehusband, Tony, raised Dave and Mikealong with six daughters on the farm.

Coming from a big family, the Go-erdts have a natural interest in farmingin an efcient manner.

You wont nd a lot of new build-ings or tractors here. Weve always

kept a close eye on the cost of doingbusiness, Mike said.Dave has had an interest in wind

energy his entire life, and that becamea shared interest with Mike after theybecame partners in the local GettyWind Farm Project.

We started learning all we couldabout wind energy and how it can beused in a smaller scale on our farm op-

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Mike Goerdt (left) and Dave Goerdt stand in front of their dairy farms 39.5-kilowattwind tower and turbine that was installed in December 2011. Depending on the costof electricity, the projected payback period is between eight and 12 years.

By RANDY OLSONStaff writer

Putting power in their own handsGoerdt dairy farm harnessing wind energy

eration, Mike said. That led the Goerdts to AdamSuelow at Talk, Inc., and his wide-spread work in the wind energy indus-try.

Their project started in the fall of2011 with site preparation and the dig-ging in of underground lines to carrythe electricity from the tower standingover 400 feet tall with the turbine, tothe farm site. On Dec. 21, 2011, the Goerdts39.5 kilowatt turbine started spinningand generating power for the dairyfarm. Mike said the farm operation usesroughly 80,000 kilowatts of electricityper year, while the wind tower gener-ated about 65,000 kilowatts during itsrst year of operation.

Throughout the year, we havesome months where we sell some elec-tricity back on the grid, he said. For the most part, electricity use isfairly constant year round with the ex-ception of corn drying season. Drying corn takes a lot of elec-tricity, but between that and basic elec-tric use we are happy about the benetsof the wind tower, Mike said. The Goerdts gure on an eight to12-year pay back for the cost of thetower and equipment, which dependsmainly on what the retail cost of elec-tricity will be in that time period.

Minnesota has what is called thenet metering law designed specical-ly for wind towers used by the Goerdtdairy. Net metering is an electricity pol-icy pioneered in Minnesota allowingconsumers who own renewable energyfacilities (wind or solar) to use elec-tricity whenever needed while puttingexcess production back on the grid. The word net stems from whatremains after deductions. In electrici-tys case, the deduction of any energyoutows from metered energy inows. When rst introduced in Minnesota

in 1983, net metering allowed consum-ers with their own source of electricityto use electricity at a different time ordate than when it was generated. Minnesotas rst net metering lawallowed anyone generating less than 40kilowatts to either roll over any kilo-watt credit to the next month, or bepaid for the excess. By 1998, 22 states or utilities had


15/28


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Jason D. VanderpoolSales Associate for

Bruce D. VanderpoolCell: 320-492-7247

[email protected]

Paynesville Ofce: 28518 State Hwy. 55 #100Paynesville, MN 56362 320-243-2782St. Cloud Ofce: 101 Lincoln Ave. SESt. Cloud, MN 56304 320-229-2782

Bruce D. VanderpoolCell: 320-492-7167

[email protected]

Arthritis is the number onecause of chronic pain in dogsand cats. It is due to cartilagedamage in the joints from trau-ma or wear and tear over time.Pets with athletic lifestyles,obesity issues, or abnormal de-

velopment of the joints are athigher risk for developing arthri-tis. Once cartilage is damaged,inammation occurs causingfurther destruction of cartilage and theunderlying bone. Symptoms of arthritiscan be variable and sometimes subtle.Perhaps your pet doesnt like to walkquite as far as he used to or seems a littlestiff until warmed up in the morning.Maybe their gait looks a little strange orthey sit shifted to one side. They may bereluctant to take stairs or stop jumping upon the bed. They may lick the skin overa particular joint or become withdrawnand sleep more. They may be sore whentouched or become aggressive whentouched or lifted.

The best pain control and mobili-ty comes with a multi-modal approach.To maximize the quality of life for yourarthritic pet, it is essential to keep themat an ideal to lean body weight. I knowof dogs that were candidates for com-plete hip replacements that after losingweight, were so comfortable they nolonger needed surgery. Low impact ex-ercise and physical therapy are also im-portant to maintain the muscle mass thatsupports damaged joints. Many old largebreed dogs shift their weight forward totake the strain off of arthritic hips leadingto loss of muscle mass and noticeably

thin hind legs. As muscle mass decreas-es, weakness increases and it becomesa vicious cycle. Swimming, moderate

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leash walks, and passive exionand extension of their joints canmaintain muscle mass and sup-port. Nutraceuticals, nutritionalsupplements that have medici-nal properties, are an excellent

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to build up in the body before reachingmaximum effect. They are safe for dogsand cats and provide the building blocksfor cartilage repair, prevent further de-terioration, decrease inammation, anddecrease free radical injury. The mostcommonly known is the combinationof glucosamine and chondroitin sulfate,which are cartilage components found insea mollusks. Many diets are now sup-plemented with glucosamine, but if youhave a dog or cat with obvious signs ofarthritis, the amount in a diet is not ade-quate and should be further supplement-ed. Omega 3 fatty acids found in coldwater sh oils are also anti-inammatoryand helpful in managing arthritis. Unlikepeople, dogs and cats cannot easily con-vert ax seed oils to the needed omega 3fatty acids so stick to sh oil origin prod-ucts. The two fatty acids of interest areEPA and DHA and should be in a ratio of3:2 in the product you use. MSM, meth-yl sulfonyl methane, is a source of sulfurfor cartilage components that allow thecartilage to absorb water and maximizeits cushion effect. Finally there are theantioxidants like vitamin C, vitamin E,and SAMe that ght age related deterio-

ration. There are many prescription drugsthat can be used to help manage arthri-

tis. The most common category of drugsused are the NSAIDS or non-steroidalanti-inammatory drugs. These drugsprovide pain relief and are anti-inam-matory. I commonly use Rimadyl, Meta-cam, and Previcox but there are severalother veterinary NSAIDS. These drugsact fast, unlike nutritional supplements,but come with potential negative sideeffects. It is never safe to combine twodrugs from this category and NSAIDSused in humans (i.e. ibuprofen) tend to

be toxic to dogs and cats especiallycats. Doses should never be increasedwithout checking with your veterinarian.These drugs can decrease blood ow tothe kidneys and interfere with the naturalprotection of the gastrointestinal system.As scary as I have just made them sound,these drugs are very effective and if usedat the correct dose and with monitoringof bloodwork recommended by your vet-erinarian, often add many happy, com-fortable years to your pets life. For dogsthat cannot tolerate NSAIDS due to kid-ney, liver, or gastrointestinal disorders orwhen an NSAID alone does not provideadequate pain control, we can use or add

a pain reliever from another drug fami-ly. These other drug families offer pain

relief but not anti-inammatory effects.Tramadol, a narcotic, and gabapentin, ananti-seizure drug, can be used alone orin combination with the NSAIDS for ar-thritis pain. Finally, in the drug category,is Adequan. This is an injectable form ofcartilage components (polysulfated gly-cosaminoglycans) administered by yourveterinarian typically twice weekly upto eight injections then as needed. Alternative medicine can also be agreat resource to help manage arthritis

pain. A few common alternative mo-dalities are chiropractic, acupuncture,and herbal therapy. Chiropractic carecan help to realign the body and keepthe joints moving freely. This helps torelieve pain and muscle tension on thebody and allow the nervous system towork more effectively. Acupuncture andherbal medicine help with beta-endor-phin release, bringing red blood cells tothe area, and regulating hormones. Thesethings decrease inammation and painand help promote healing. As I men-tioned earlier, combining several of theseoptions will achieve a better result in ar-thritis management for your pet than any

one approach alone and can add years totheir life and life to their years.


17/28


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Holdingford Achieving the high-est honor that FFA offers was one ofChelsea Gerads goals after receiving herState FFA Degree in May 2011.

On Nov. 2, Gerads walked across the

stage and was presented her AmericanFFA Degree along with a gold Ameri-can FFA Degree key at the National FFAConvention in Louisville, Ky. Gerads iscurrently milking at three different farmsafter graduating from Le Cordon Bleu inMinneapolis for culinary arts in 2013.

Walking across the stage was anawesome feeling. Gerads said.

The American FFA Degree is award-ed to an FFA member who has proventheir commitment to the FFA organiza-tion and achieved considerable successin their supervised agricultural experi-ences (SAEs). This honor was awardedto nearly 3,577 FFA members nationally

this year, 96 of which were from Minne-sota, including Gerads.Gerads path to earning her Ameri-

can Degree began when she joined theHoldingford FFA Chapter during herfreshman year of high school.

After attending the fall rally, Geradslearned about the Small Animals careerdevelopment event (CDEs). She jumpedat the opportunity to join the Small Ani-mals CDE, which evaluated their knowl-

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Earning the highest honorGerads receives American Degree at 86th National FFA Convention

By KAYLA OLMSCHEIDStaff Intern

edge and problem solving skills in smallanimal care. She participated on thisteam for three years making it to statetwo of those years. Gerads decided to try some-thing different her junioryear as well by joiningthe General Livestock

Evaluation CDE team.I didnt make it to state

with either of my CDEs, soI went as a delegate for thechapter instead, Geradssaid. That same yearI went as a delegate tonationals. As a senior, GeradsCDEs focused mainlywith the General Live-stock and Dairy CattleEvaluation teams. Her de-cision to join the dairy teamproved successful as her team made it tothe State FFA Convention.

Aside from her CDEs, Gerads wasextremely active in her local and region-al FFA chapters. She served as the Hold-ingford FFA Chapter reporter her soph-omore year and was also the Region IIIreporter.

As a junior, Gerads served as thechapter vice president and her senioryear was the president of her Chapter.

Out of all of her experiences in FFA,one has stood out the most.

Camp POWER (Providing Of-cers with Essential Resources) in Owa-tonna was the most exciting for me,Gerads said. It really taught me a lot of

leadership skills. All of the Minne-sota region ofcers werethere, and it allowed meto network on a regional

level. Through her FFA ca-

reer, Gerads earned herGreenhand Degree afterdemonstrating her com-prehension of FFA, andher Chapter Degree forbeing one of her chap-ters top members.After receiving her

Chapter Degree, Geradsdidnt want to stop there. I was determined to

go for my State Degree,Gerads said. In order to earn her State Degree,

she was required to be a member of FFAfor two years, participate in two agricul-tural classes, serve as an ofcer, give anagriculture-based presentation and in-vest $1,000. I invested mine into a car, Geradssaid.

During the 82nd State FFA Conven-tion, Gerads was awarded her state de-gree in 2011. It was really exciting, Gerads

said.For Gerads, the next stop in her FFA

career was to earn her American Degree. The process is very similar to theState Degree, Gerads said.

Beyond the requirements for theState Degree, Gerads had to graduatehigh school one year prior to the Nation-

al Convention, maintain detailed super-vised agricultural experiences (SAEs),working 2,250 hours outside of schoolwith their SAE and earn and invest$7,500 to name a few. I owned my own dairy steers,Gerads said. I learned how to makethem grow faster and better through theSAE.

Gerads had sent in her applicationfor her American Degree and found outshe was going to the 86th National FFAConvention to receive her American De-gree. I was the third member of theHoldingford FFA chapter to receive my

American degree, Gerads said.Gerads was one among the 3,577FFA members to be recognized. Thatnumber is less than half of one percentof all FFA members. When I was just behind the curtainand they were going to send me out, Igot a huge surge of adrenalin, Geradssaid. Once I got on stage, I couldntstop smiling. It was a real honor.

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18/28


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Kenny Leukam Jr. custom combines corn for Danny Eveslage Nov. 5 near Greenwald.

Art Hopfer plows over a corn eld Nov. 5 near Lake Henry. Hopferwas doing eldwork for his son and daughter-in-law, Pete and Vicki

Hopfer.

PHOTO BY KAYLA OLMSCHEID

Doug Lieser DMI cultivates near Lake Henry on Nov. 6. Lieser farms 650 acres with his brother,

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Wrapping

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19/28



20/28


Albany Country Store| 320-845-4791Sauk Centre Country Store | 320-351-2227Centra Sota- Little Falls, MN | 320-632-3631Centra Sota- St. Martin, MN | 320-548-3245

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An increase in 2014 farmland rent in Minnesota may indicate a lossfor producers at current corn and soybean cash forward contract pricesavailable.

This calculation factors in other expenses and projected total income

with historical yields. If corn or soybean prices increase--or if yields arebetter than expected in 2014--producers may be able to pay higher rentalrates. Based on the current corn and soybean prices for 2014, however, thereis a real potential for farmers to lose money. If this occurs, it should causelower or at farmland rental rates in 2014 compared to 2013. The Minnesota Agricultural Statistic Service reported an 11.1 percentincrease across Minnesota from 2011 to 2012 and an 18 percent increasefrom 2012 to 2013. The continual high prices in the grain markets had put pressure onrental rates to increase in 2013. Now the current prices for 2013 and 2014corn are much lower than one year ago, but land rents continue to increase.For example, on Oct. 11, 2012 in Lamberton, the cash bid for 2012 cornwas $7.38 and for 2013 corn it was $5.79 per bushel. As of Oct. 9, 2013,the cash bid for 2013 corn was $4.18 and for 2014 corn it was $4.35 per

bushel.Cropland rental rates can vary signicantly. Factors include crop

returns based on current grain prices and projected yields, land quality, tileand drainage on the farmland, the federal farm program, previous crops,herbicides and fertility, use of facilities, and length of contract. Extension workshops What is a fair and protable farmland rentalagreement? taught by Extension Educator David Bau are availablein central and southern Minnesota in November and December. Theworkshops will cover farmland rental rate trends, land values, increasinginput costs, exible leases, and rental lease examples. For details, visithttp://z.umn.edu/hgp. The Cropland Rental Rates for Minnesota Counties publicationprepared by Gary Hachfeld, William Lazarus, Dale Nordquist and RannLoppnow, which uses the FINBIN database, is a helpful resource. Viewthe publication on the Center for Farm Financial Management website:

http://z.umn.edu/hgr.

Farmland renttrends for 2014

By David Bau, University of Minnesota Extension

43164 CR 112 North Hwy. 71Sauk Centre, MN 56378

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CSIH JX55 58HP, DSL, MFWD, 14.9X28, 12 SPD, 2 HYD $15,900CUB ENFORCER 23HP, ZTURN, GAS, 54" DECK, HYDRO $3,900

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JD 317 17HP, GAS, 48" DECK $1,350

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The Minnesota Agricultural Experiment Stationand University of Minnesota Extension have releasedthe 2014 Minnesota Gardening Calendar. This awardwinning calendar is developed forhome gardening and landscapeenthusiasts across the state. Min-nesota Gardening 2014 is the onlycalendar designed and written ex-clusively for Minnesota.

This new calendar includesfeatures on native prairie grasses,grasses for attracting pollinatorsand butteries, and grasses forslopes and shade. The calendaralso includes suggestions forhelpful Minnesota gardening resources,maps showing the average frost-free dates for Minne-sota, and a USDA plant hardiness zone map.

Minnesota Gardening 2014 is distinguished fromother calendars, in that its written specically withour climate and growing conditions in mind. Eachmonth of the calendar has a list of University of Min-

nesota research-based timely tips and suggestions forlawn care, garden chores, houseplant care, and nu-merous other plant care tips throughout the season.Also included is how-to information for dealing with

gardening and landscape activities, weedcontrol, and disease prevention.In addition to being full of good in-formation, the 9 by 12 spiral boundcalendar is appealing for its beautiful

full color photos of indoor and out-door owers, trees and landscapes. These calendars make a great gift foryou or for anyone on your holiday giftlist. Calendars are available for pur-chase at the University of MinnesotaExtension Stearns County ofce at 3400First Street North, Suite 103, St. Cloud

(Midtown Ofce Building). The cost of the calendaris $13.00 including tax. For more information regard-ing the calendar, call Stearns County Extension at(320) 255-6169.

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