Radish - Sept/Oct 2015

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September/October 2015

Empty Bowls

Seed saving

Preston Apple & Berry Farm

rochester.radishmagazine.com

www.postbulletin.com

apple picking

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2 SEPTEMBER-OCTOBER 2015 rochester.radishmagazine.com

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healthy living from the ground up

FROM THE EDITOR

FEATURES

Welcome to the fall issue of Radish! The weather is turning cooler, there’s a crispness to the air and fall staples are showing up in coffee shops and grocery stores. It’s a season of apples, pumpkins, cinnamon and squash.

Speaking of squash, we have a really great picture article on some of the different types of squash grown and eaten here in southeastern Minnesota. If you’ve ever been confused by what shows up in your CSA or at the grocery store, take a look to see what it is you’ve been looking at.

Other features include Empty Bowls and the National Alliance on Mental Illness, both of which have upcoming events that support people in need in our community.

As gardening season winds down, we talked with Seed Savers Exchange in Decorah, Iowa, about how to save seeds

from your favorite produce varieties. We learned so much from them that we had to put a bonus issue online! Head over to rochester.radishmagazine.com to read more.

Our tomato recipe contest brought in a slew of delicious dishes. Congratulations to Susan Graddy, whose unique take on a caprese salad intrigued us. You can find her recipe within these pages, and we’ll post all the entries online for you to see. Now we want your squash recipes! Head over to our Facebook page to enter by September 25 for your chance to win a $50 gift card.

Take some time and enjoy the beautiful fall weather that is sure to come. Explore some new places, try some new things and revel in the beauty of fall in Minnesota. And don’t forget to have a pumpkin spice latte.

Happy apple picking!

The Friendsof

HELPING SPREAD THE WORD ABOUT HEALTHY LIVING

Volume 3, Number 34September 2015

Randy Chapman PUBLISHER

(507) 285-7602 [email protected]

Allison Roe EDITOR


Kristi Mintz ADVERTISING DIRECTOR


Monica Hensley SENIOR MEDIA CONSULTANT


Beth Krohn LAYOUT & DESIGN

PUBLISHED BY Small Newspaper Group

Deborah Loeser Small DIRECTOR OF SPECIAL PROJECTS

Len R. Small PRESIDENT

Thomas P. Small SENIOR VICE-PRESIDENT

Robert Hill VICE-PRESIDENT

Sally Hendron VICE PRESIDENT OF FINANCE

Joseph Lacaeyse ASSISTANT TREASURER

Radish is a guide to improving your health through the natural foods, products, resources and services of Rochester and southeastern Minnesota. It is distributed by Post-Bulletin Co., L.L.C., 18 First Ave. S.E., Rochester, MN, 55903. To advertise or to speak with the editor, call(507) 285-7600. No part of this publication may be reprinted or otherwise reproduced without written permission. Send editorial correspondence to Editor, Radish, P.O. Box 6118, Rochester, MN, 55903, or e-mail [email protected]. For a list of editorial submission guidelines and distribution sites, please visit http://rochester.radishmagazine.com.

Radish uses soy-based ink and is 100 percent recyclable.

6 gardening Saving seeds is an age-old tradition back in fashion

Calender of events Check out these fun fall activities4

9 good business Having your finances in order is part of a healthy life

12 good business Chef John Flicek loves good food and beer

15 green living Empty Bowls fundraiser benefits food bank

18 eating well Wondering about those unusual squashes? Wonder no more!

19 eating well Seeds are powerhouses in your diet

green living One established farm, two new owners with big dreams16

8 health & wellness a local mental illness resource

2

rochester.radishmagazine.com SEPTEMBER-OCTOBER 2015 3

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G O O D . H O N E S T . L O C A L .

People’s Food Co -opRoch�s��r

Minnesota’sown: local & organic

OPEN 6 A.M. TO 10 P.M. DAILY

519 1ST AVENUE SW

ROCHESTER, MN 55902507.289.9061

WWW.PFC.COOP

Hannah and Daniel Miller of Easy Yoke Farm, Zumbro Falls


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9For a

complete listing of planned

activities forSEPT. 26

SEE #9

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

1913 14 15 16 17 18

2620 21 22 23 24 25

27 28 29 30 31 31 31

OCTOBER

PIZZA ON THE FARM

5-8pm, Dreamacres

Farm

4

For a complete listing of planned


SEE #8

8

2

TUMERIC, THE SPICE

OF LIFE 12:30-2pm

Natural Grocers

3FREE

THURSDAY 10am-9pm Rochester Art Center STYLE ON

THE PLAZA 5:30pm

Peace Plaza

Looking for more details about events

on the calendars?Check out these fun summer activities!

In chronological order, each event’s number coincides with its number on the calendar.

6For a



SEE #6

7FREE

THURSDAY 10am-9pm Rochester Art Center

105TH ANNUAL

COW PUJA AND FARM FAIR 10am-5pm

Squash Blossom Farm

FALL FESTIVAL 12-5pm

Red Barn Learning Farm

11VEGETARIAN INFO. GROUP

OF ROCHESTER (VIGOR)

POTLUCK 6:30-7:30pm

Quarry Hill Nature Center

5



SEE #5

1FALL COLOR

TROUT HATCHERY

TOUR 10-11:30am Whitewater State Park

National Organic Harvest Month

SEPTEMBER1

2

3

4

5

6

7

8

9

10

11

SEPTEMBER 15

FALL COLOR TROUT HATCHERY TOUR 10-11:30am, Whitewater State Park

SEPTEMBER 16

TUMERIC, THE SPICE OF LIFE 12:30-2pm, Natural Grocers

SEPTEMBER 17

FREE THURSDAY 10am-9pm, Rochester Art Center STYLE ON THE PLAZA 5:30pm, Peace Plaza

SEPTEMBER 18

PIZZA ON THE FARM 5-8pm, Dreamacres Farm

SEPTEMBER 19

AMERICAN DIABETES ASSOCIATION TOUR DE CURE 7am-3pm, Rochester Area Family YMCA ROCHESTER DOWNTOWN FARMERS MARKET 7:30am-12pm, 4th Street and 4th Avenue SE FALL SOUPS USING HEALTHY FOODS 11am-1pm, People’s Food Co-op ALICE ROTH BOOK SIGNING 1-3pm, TONIC

SEPTEMBER 20

SUMMER SUNDAYS ON THE FARM 1-6pm, Squash Blossom Farm BIRD BANDING DEMONSTRATION 12:30-2pm, Whitewater State Park

SEPTEMBER 24

FREE THURSDAY 10am-9pm, Rochester Art Center

SEPTEMBER 25

ORGANIC PROCESSING INSTITUTE WORKSHOP 9am-12pm, Mayo Civic Center (online registration now open) PIZZA ON THE FARM 5-8pm, Dreamacres Farm OKTOBERFEST 5:30-9pm, Peace Plaza

SEPTEMBER 26

ROCHESTER DOWNTOWN FARMERS MARKET 7:30am-12pm, 4th Street and 4th Avenue SE GLUTEN-FREE SEMINARS AND HEALTH FAIR 11am-4pm, Natural Grocers NAMI WALK 11:30am, UCR Field House FALL FESTIVAL 10am-5pm, Red Barn Learning Farm

SEPTEMBER 27

5TH ANNUAL COW PUJA AND FARM FAIR 12-5pm, Squash Blossom Farm FALL FESTIVAL 12-5pm, Red Barn Learning Farm

SEPTEMBER 30

VEGETARIAN INFORMATION GROUP OF ROCHESTER (VIGOR) POTLUCK 6:30-7:30pm, Quarry Hill Nature Center

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FREE THURSDAY 10am-9pm Rochester Art Center

PENDULUM DOWSING 7-9pm, A Beautiful

Soul

11


activities forOCTOBER 12SEE #11

PIZZA ON THE FARM

5-8pm Dreamacres

Farm

84

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

1711 12 13 14 15 16

29 30 27 28 29 30 31

104 5 6 7 8 9

31 1 2

3125 26 27 28 29 30

2418 19 20 21 22 23

OCTOBER1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

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activities for OCTOBER 3 SEE #3

32

PIZZA ON THE FARM

5-8pm Dreamacres

Farm

17


16FALL

FESTIVAL 12-5pm

Red Barn Learning

Farm

15For a



7EMPTY BOWLS

FUNDRAISER 11am-8pm Rochester Art Center ANIMAL

MESSENGERS CLASS

7-8:30pm, A Beautiful Soul

10FALL

FESTIVAL 12-5pm

Red Barn Learning

Farm

12IS STRESS

AFFECTING YOUR

HEALTH? 6-8pm

People’s Food Co-op

14

PIZZA ON THE FARM

5-8pm Dreamacres

Farm

9For a




activities for OCTOBER 23SEE #18

18

5KARMA

LAUGHTER YOGA

PROJECT 6-7pm

People’s Food Co-op

6

MEDICINE IN YOUR

CUPBOARD 6-7pm Natural Grocers

OCTOBER 1 FREE THURSDAY 10am-9pm, Rochester Art Center

OCTOBER 2 PIZZA ON THE FARM 5-8pm, Dreamacres Farm

OCTOBER 3 ROCHESTER DOWNTOWN FARMERS MARKET 7:30am-12pm, 4th Street and 4th Avenue SE FREE FAMILY DAY 10am-5pm, Rochester Art Center FALL FESTIVAL 10am-5pm, Red Barn Learning Farm LIVE MUSIC BY EMILY WHITCOMB 12-3pm, TONIC

OCTOBER 4 FALL COLORS DIGITAL BRIDGE TO NATURE 1-2:30pm, Whitewater State Park FALL FESTIVAL 12-5pm, Red Barn Learning Farm

OCTOBER 6 KARMA LAUGHTER YOGA PROJECT 6-7pm, People’s Food Co-op

OCTOBER 7 MEDICINE IN YOUR CUPBOARD 6-7pm, Natural Grocers

OCTOBER 8 EMPTY BOWLS FUNDRAISER 11am-8pm, Rochester Art Center ANIMAL MESSENGERS CLASS 7-8:30pm, A Beautiful Soul


OCTOBER 10 ROCHESTER DOWNTOWN FARMERS MARKET 7:30am-12pm, 4th Street and 4th Avenue SE FALL COLORS HISTORIC TOUR 10am-12pm, Whitewater State Park FALL FESTIVAL 10am-5pm, Red Barn Learning Farm PALEO FAIR 12-4pm, Natural Grocers

OCTOBER 11 FALL FESTIVAL 12-5pm, Red Barn Learning Farm

OCTOBER 12 CLIMATE GENERATION RESOURCE FAIR 5:30-9pm, Heintz Center at RCTC MAKING FRUIT VINEGARS 6-8pm, People’s Food Co-op START OF WEEKLY MEDITATION CLASS 6:30-8pm, A Beautiful Soul

OCTOBER 13 IS STRESS AFFECTING YOUR HEALTH? 6-8pm, People’s Food Co-op

OCTOBER 15 FREE THURSDAY 10am-9pm, Rochester Art Center PENDULUM DOWSING 7-9pm, A Beautiful Soul


OCTOBER 17 ROCHESTER DOWNTOWN FARMERS MARKET 7:30am-12pm, 4th Street and 4th Avenue SE FOSSIL FIELD TRIP 10am-12pm, Whitewater State Park FALL FESTIVAL 10am-5pm, Red Barn Learning Farm DEHYDRATING YOUR FALL PRODUCE 11am-1pm, People’s Food Co-op



OCTOBER 23 PIZZA ON THE FARM 5-8pm, Dreamacres Farm ARTBASH 6-9pm, Rochester Art Center CHOPPED DINNER WITH THE PEOPLE’S FOOD CO-OP 7pm, Four Daughters

OCTOBER 24 ROCHESTER DOWNTOWN FARMERS MARKET 7:30am-12pm, 4th Street and 4th Avenue SE CANDLELIGHT CEMETERY WALK 6-8pm, Whitewater State Park FALL FESTIVAL 10am-5pm, Red Barn Learning Farm


OCTOBER 26 TONIC BOOK CLUB 6:30pm, TONIC

OCTOBER 28 VEGETARIAN INFORMATION GROUP OF ROCHESTER (VIGOR) POTLUCK 6:30-7:30pm, Rochester Public Library


OCTOBER 30 PIZZA ON THE FARM 5-8pm, Dreamacres Farm GHOST WALK 7-9pm, Whitewater State Park

OCTOBER 31 ROCHESTER DOWNTOWN FARMERS MARKET 7:30am-12pm, 4th Street and 4th Avenue SE SPOOKTACULAR FUN RUN AND WALK 1:30-5pm, Rochester Area Family YMCA

1FREE

THURSDAY 10am-9pm

Rochester Art Center

19



20FALL

FESTIVAL 12-5pm

Red Barn Learning

Farm

21

TONIC BOOK CLUB

6:30pm TONIC

22VEGETARIAN

INFORMATION GROUP

OF ROCHESTER

(VIGOR) POTLUCK

6:30-7:30pm Rochester

Public Library

23


24PIZZA ON THE FARM

5-8pm Dreamacres

Farm GHOST WALK 7-9pm

Whitewater State Park

25For a



FALL COLORS DIGITAL

BRIDGE TO NATURE 1-2:30pm

Whitewater State Park

FALL FESTIVAL 12-5pm

Red Barn Learning Farm

13

Eat better,

eat together month

5


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By Allison Roe

Saving seeds from your garden is a tradition that has been practiced since the beginning

of agriculture. Seed Savers Exchange, just outside of Decorah, Iowa, taps into this tradition. A nationally-renowned organization, Seed Savers is committed to saving and preserving seeds, especially those that have a history within a particular community or family.

The whole organization, however, stems from people saving and sharing seeds from their favorite plants.

“Seed saving is very intuitive,” says Grant Olson, public programs manager at Seed Savers Exchange. “You don’t have to be intimidated by it because people have been doing it for so, so long.” For those who are interested in saving seeds but don’t know where to begin, we picked Grant’s brain for everything you need to know.

Herbs and flowersThe easiest seeds to save are herbs and flowers,

says Grant. With flowers, the seeds are always easy to spot, making them great for beginners or someone unsure about how to save seeds.

Let your herb plants go to flower. Once the flowers start to dry out, there will be seeds or seed pods on the flower itself that you can harvest. “I usually cut the plants off at the base, put them upside down in a bucket or bag and after they’ve sat out of direct sunlight for a few days or a week, I’ll just shake the plant and the good seeds usually fall out,” says Grant. “Flowers and herbs are really simple.”

Beans and peasThese are the simplest produce plants to save

seeds from. Pick the pods off the plant and leave them out until they are dry and brittle. The seeds inside should be very hard. “If you can’t dent the seeds with your fingernail, it’s a good sign the seeds are ready to harvest,” says Grant.

Lettuce and leafy greensGenerally when lettuce or other greens start to

bolt, or flower, gardeners will pull the plant out,

as they’re no longer fit to eat. When you want to save the seeds, however, you need to let the plant bolt. Lettuce plants will produce dozens of little yellow flowers that are almost like tiny dandelions. Allow the flowers to open. Once they close (usually within a few hours of opening) they need about two to three weeks before they will produce little feathery parachutes, similar to dandelion seeds.

“Once you notice those puffy white parachutes, the seeds are ready to harvest,” Grant says. Cut off the plant, put it upside down in a paper bag or bucket and the good seeds will fall off. Alternately, you can leave the plant in the ground and visit it over the course of a few weeks, tipping the plant over into a bag or bucket every time you go by and collecting the seeds that way.

TomatoesA bit more labor intensive, Grant thinks saving

tomato seeds can be very satisfying. Take your ripe fruit and cut it in half across the middle (giving you a top half and bottom half ). Squeeze your seeds into a glass jar or cup. Pulp and juice will also squeeze out but that’s fine. Gather seeds from a number of different plants if you can, as this will promote seed diversity.

Once you have harvested your seeds in the glass jar, leave it sit out of direct sunlight for two to three days. It will start to smell but bear with it if you can. Stir the jar every day if you are able.

The good seeds should start to sink to the bottom of the jar. The bad seeds and the pulp will be floating on the top.

“Fill your jar with water after two to three days, pour off the junk that’s floating on top and let the good seeds stay on the bottom,” says Grant. Rinse off your good seeds and leave them out to dry on a coffee filter or paper towel, again keeping them out of direct sunlight. After a week, your seeds will be ready for storage.

Storing your seedsThe most important thing to remember is that

seeds need to be stored out of direct sunlight. Once you have gathered and dried all of your seeds, put them into a paper envelope, paper bag or some other semi-breathable container. If you keep them completely enclosed, any moisture that hasn’t been dried from the seeds can cause them to mold or to start to sprout. Some people use silica gel packets with their seeds and have found that useful but it is not necessary. Note on the outside of the container the seed variety and month and year of storage.

Alternately, some people keep their seeds in the refrigerator or freezer. Grant acknowledges this is unnecessary if you’re going to be using the seeds or giving them away within two to three years. In fact, fluctuating temperatures and moisture content in those environments can be harmful to the seeds. If you do keep them in cold storage, make sure to acclimate them before you open the packages and prepare for planting.

General tipsIf you know when you’re planting your garden

that you are going to want to save seeds from a particular plant, make sure to plant it apart from other varieties of the same produce. For example, if you want to save your German Pink tomato seeds, plant those plants as far away as you can from other tomato varieties such as Cherokee Purple or Brandywine.

Allison Roe is the editor of Radish.

gardening

Seeds for the futureSaving seeds is an age-old tradition back in fashion

Bolting lettuce. Photos by Allison Roe.

To learn more about and the benefits of heirloom varieties, read “What are heirlooms?” on the Radish website.

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Providing affordable, top quality services to keep your home and city looking great!

[email protected] facebook.com/randrlawnandhome

R&R Lawn & Homecare Services2105 491/2 Lane NW, Rochester, MN

507.272.9094

Does your lawn or home need a little work?

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• Sod Laying• Pressure Washing• Painting & Staining• Minor Carpentry• Spring & Fall Cleanups

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1 Free Lawn Mow for every year contract you refer to us!

HOURS OF OPERATIONMonday - Friday

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Serving Southeast Minnesota!

Sign up NOW for HUGE early bird discounted rateson SNOW or ICE REMOVAL!

We service any size residential or

commercial locations.

SNOW OR ICE REMOVALBreak the Ice with your old snow removal contract!


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The National Alliance on Mental

Illness (NAMI) actively educates, advocates, supports and listens to the voices of those affected by mental illness. Since 1986, NAMI SE MN has been providing opportunities for people with mental illness and their family members. Among many services offered are support groups and a non-crisis phone line (Warmline), staffed by volunteers who have experienced mental illness.

Sue Abderholden, executive director of NAMI- St. Paul, MN, says, “NAMI’s vision is to build an environment to create change.” NAMI SE MN has been working within the Rochester community to create change. There has been crisis intervention training for law enforcement and educating teachers and students of all ages about mental health.

Diana Evans, office manager, and Courtney Lawson, executive director, connect people to resources and friendly support. Diana says, “Sometimes it is as simple as letting them know they are not going through it alone.” Living with mental illness can be very isolating. “It’s a chronic illness, not something you get over,” says Courtney. In 2010, she was diagnosed with bi-polar disorder and was terrified by myths and inaccurate information. One of Courtney’s goals is to get people talking about mental illness. “No one should be ashamed or feel like they have to cope alone,” she says.

Diana hopes that one day the community as a whole will be a safe place for people to share their story. “No matter where you go, people will show compassion and understanding; no judging,” is her goal. To feel safe will decrease the need for emergency services.

NAMI SE MN works in collaboration with other mental health agencies in planning activities for Mental Health Awareness Week in October and Mental Illness Awareness Month in May. In September, NAMI SE MN promotes NAMIWalks. The 5k walk is on September 26, 2015 at the Rochester Community and Technical College Sports Center at 1 p.m. Everyone is welcome and registration begins at 11:30 a.m. on the day of the event.

Diana says, “NAMIWalks is our largest fundraiser. It raises money to be able to offer most of our programs for free and helps raise awareness of NAMI SE MN and mental health.” Walking for mental health is a great way for individuals to get involved.

Anne Scherer is a freelance writer and photographer living in Rochester.

health and wellness

NAMI helps allA local mental illness resource

By Anne Scherer

Courtney Lawson and Diana Evans. Photo by Anne Scherer.

For information and pre-registration please visit: www.namiwalks.org/southeastminnesota

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516 Water Street S, Northfield · 507-650-0106 · justfood.coopOpen 7 days per week from 8 a.m. – 9 p.m.

Member or not, you are ALWAYS welcome at Just Food Co-op!

Harvest Festival 2015!

Sunday, September 205:00 p.m. to 6:30 p.m.

Come and celebrate the harvest with our local farmers at Red Barn Farm. Pizza buffet provided in the cost.

Bring your own beverages and side dishes as well as a lawn chair or blanket.

Just Food Members: $5 / Non-Members: $7 (per person)


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By Anthony Allen

When it comes to financial health, there

is uncertainty surrounding what exactly healthy finances consist of. In the spirit of living a fully healthy lifestyle, we look to Altra Federal Credit Union for some

quick tips and tools to help keep us not only more secure financially but also to help practice these healthy financial tips moving forward. Whether you’re just starting to save or investing in your retirement, you’re always better off when you have all your information up front. Cheryl Dutton, vice president of marketing at Altra Federal Credit Union, shares some of the specific challenges the majority of Minnesotans face in today’s current financial world. Here are five useful tips she would like share.

1. Debt is that dirty little word no one wants to talk about and yet alarmingly, the majority of American households experience its devastatingly unhealthy effects. At Altra, Cheryl and her team believe in confronting that debt head on. In the world of financial health, knowledge is power. Cheryl says, “The best way for dealing with debt is to organize your debts from smallest to largest and, in doing so, pay the minimum on all of your debts excluding the smallest debt.” She advises to “pay everything you can spare towards this smallest balance first because those quick wins translate into positive momentum moving forward in the handling of your overall debt. This allows you to better manage that bigger picture.” Doing this, Cheryl says, “will prove to be a much more meaningful approach.”

2. Building a healthy budget may sound a little redundant but this can go a long way in helping achieve the financial success you desire. It starts simple. “Be conscious of your spending. What are necessities? Monthly obligations or commitments? All of these are factors.” Altra offers multiple free and accessible online tools and features that you can utilize in route to your own personal financial health. Track spending and get help setting goals with the money desktop feature. This tool allows you to showcase your whole financial picture on a single dashboard. All of their online tools and features are extremely helpful in setting a budget that works for you.

3. Go back to basics with your savings. There are two keys to savings. The first is to “start early and often.” The second key is to automate the process as much as possible. Whether it’s by way of automatic monthly transfers or something as easy as having your employer withhold a certain percentage of your funds in a separate account, the key is once it’s been automated you “set it and forget it,” in Cheryl’s words. Then you start to really see your balance accumulate.

4. This next tip goes hand in hand with those savings habits we just touched on: the plan for retirement starts now. That’s right. Cheryl is a strong proponent for starting now, even if that means by starting small. “Just doing the minimum match with your employer now can pay serious dividends long term,” she says. With Altra’s Target Date Retirement Fund program, there are professionals who can work for you every step of the way. All you have to do is “start small” and “start now,” Cheryl insists, especially if you want to keep a leg up on the game.

5. The final tool you should take advantage of is a surprisingly underused resource. Cheryl strongly urges everyone to get an annual free credit score check. Once again, knowledge is power and “it’s always better in the world of healthy finance to be aware and proactive rather than be underprepared and overwhelmed,” she says.

The world of finance can be an unfamiliar place. The more steps you take to start taking control of your money, the healthier your finances will be now and in the future. Here’s to a financially healthier Minnesota!

Anthony Allen is a freelance writer and fitness center attendant at the Rochester Area Family YMCA.

good business

Financial check-upHaving your finances in order is part of a healthy life

Thinkstock

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U-PICK FUN!APPLES! • U-PICK & PRE-PICKED!APPLES!

apple ridgeorchard & vineyard

Open Daily 9-6 • 507.843.3033AppleRidgeOrchard.com

APPLES & GRAPES & PUMPKINS • DAILY Wagon RidesKids’ Corn Mazes • Alpacas

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Pumpkin Patch

Hayrack Rides

Mini GolfIce CreameIceIcecIcIceGrilled Cheese

PPP Come out and enjoy the fall

weather

FUN whole family!

www.amazenfarmyard.com • 320-453-6901 • Eden Valley

Weekends in September and October Saturday 10 a.m. - 6 p.m. and

Sunday Noon - 6 p.m.Petting Farm ∙ Parakeet Barn ∙ Pony RidesWagon Rides ∙ Maze ∙ Mini GolfGiant Slide ∙ Bounce Barn And Much More…

Worth the Drive!!

for the

Wagon Rides forU–Pick ApplesHuge Fall Mums$1250 each or 5/$50Fresh ProduceFresh Honey Crisp are in!And More!

1/2 mile east of RCTC on Co. Rd. 9507-282-4544 • Daily 9 a.m.–7 p.m.

1/2 mile east of RCTSekapp Orchard

Bushels of FUN!

Tews Corn MazeCome get lost with us…

We are located just 5 miles north of Lewiston on County Road 25.We accept cash and checks (sorry, no credit cards).

For more information visit: www.tewscornmaze.com

yummyfood is

availableSept. 26to Nov. 1

Saturdays and Sundays Noon to 6 pm.


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FALL FESTIVAL ON THE FARMWe will be open every weekend

starting Saturday, September 26th!Wed, Thur, Fri of MEA Weekend

27251 MN-30 Hayfield, MN(507) 365-8321www.redbarnlearningfarm.com

Largest petting zoo in SE MinnesotaFriendly farm animals • Pony rides • Wagon RidesU-Pick pumpkin patch • Corn pit with large slide

Pumpkin carving/decorating station

Join Us for Real Farm Fun

� Apples

� Pumpkins

� Corn Mazes

� Wagon RidesDirections: 1 mile west of Douglas on Cty. Rd. 14, then 1/2 mile north on 75th Ave.

Open Sat. 10 a.m. to 6 p.m.; Sunday 1 to 6 p.m.

www.northwoodsorchard.com

Northwoods Orchard 8018 75th Ave. NW, Oronoco

507.280.0591

Pick Your Own

Apples

Come enjoy our beautiful, family-owned vineyard & winery in historic Red Wing, Minnesota.

Wine down with usWine down with us• Free music every weekend. • Each fall marks harvest

season. Sign up to help with the annual harvest!

• Neapolitan style wood-fired pizza!

Come for the wine,stay for the sunset!

3572 Old Tyler Rd, Red Wing | 651-388-8849 | falconervineyards.com

Pumpkin Patch

Landscaping & Pumpkin Patch

7921 Cty Rd 45 SOwatonna

507-451-0454www.oakviewnursery.net

Thanks for voting us 2014 BestCorn Maze, Haunted House andHayride in Southern Minnesota!

Giant Slide • Mini Golf • Indoor GamesRC Race Track • Paintball Target Range

Corn Box and More!

Open Weekends Sept. 19 - Oct. 31Sat. 10:00 am-6:00pm • Sun. Noon-6:00pm

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6th Annual Autumn FestivalDinner, Silent Auction, & Raffle

Sunday Sept 27th • 11am - 1:30pm

Church of Christ the King 202 4th St NW, Byron MN 55920

Ham & Turkey Dinner Buffet • Pies furnished by the parish women

Adults $11 • Seniors (62 & older) $10 Children 6 - 12 $5 • Children 5 & under free • Family rate $40

Silent Auction opens for bidding Saturday evening 9/26from 3- 7pm and resumes Sunday, 9/27 concludes at 1:00 pm.

Fund raiser raffl e ($1 per ticket)

Need not be present to win.

with theselocal

businesses!


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good business

Know your chefChef John Flicek loves good food and good beer

By Allison Roe

Get to know the people who make some of your favorite dishes. This month, we talked with chef John Flicek of The Staghead Gastropub.

What are your favorite hobbies? I like to go on the river, walk through the woods, go camping. I like to eat and drink a lot. I like going out to eat, trying new beers and breweries.

What is your favorite cookbook? I like “Joy of Cooking,” it’s pretty standard. For more artistic stuff I like “Bouchon.” I’m very visual, so anything with a lot of pictures is fun to look at. If it looks cool I’ll look at the recipe and try to manipulate it or do something similar.

What is your favorite kitchen gadget? My chef ’s knife. It’s probably the one I use the most, I couldn’t do anything without it. That, and timers are good. I hate burning bacon, burning bread.

Why did you become a chef? I’ve always done it. I’ve never wanted to work in an office. There’s a lot going on, it’s fun to me.

What is your first food memory? The first time trying things I’m not familiar with, my mind just pops, like the first time you have an heirloom tomato or a really nice cheese, you can’t manipulate that first experience with it. Your mind gets blown the more things you try.

Finish this sentence: If I weren’t a chef... I’d probably be selling insurance like my dad, putting on a suit every day.

Who or what has influenced your cooking the most? Grandmas, aunts, moms. Home cooking, for sure.

Are there any culinary trends you’d encourage people to try? I’m not really about the trends. Just good, honest food. Good food isn’t going to be in style or out of style in six months. People should be open to it. If they see a restaurant and it’s a packed house, there’s probably a reason why. I would encourage people to try everything.

What is your go-to ingredient? I like eggs a lot. Eggs are on the menu quite a bit. Right now we have deviled eggs. I like poached eggs a lot, we have custards on the menu. Our fish plate has an egg on it, the Bloody Mary board gets an egg. I eat egg sandwiches every day.

What is your favorite quick meal to make at home? Tacos and fajitas with brown rice and beans. We really don’t eat at home a lot. The fridge is empty; we eat here a lot.

Best cooking tip for a novice? Don’t be intimidated by food. That usually happens when you burn something. Just learn from it and keep trying.

If you had to eat one thing for the rest of your life, what would it be? Eggs. I love eggs.


For more on The Staghead Gastropub, visit our website and

read “Good food without attitude.”

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2 tablespoons pitted kalamata olives, �nely chopped

2 tablespoons extra-virgin olive oil

3 medium tomatoes, each cut into 4 1/4-inch-thick slices (reserve any extra for another use)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 8-oz. ball fresh mozzarella, cut into 8 1/4-inch-thick slices

16 fresh basil leaves

CONGRATULATIONS SUSAN GRADDY

WINNER OF OUR RECIPE CONTEST!

Preparation 1. In a small bowl, stir together olives and oil.

2. Place a slice of tomato on each of 4 small plates; sprinkle lightly with salt and pepper. Top each with a slice of mozzarella, then a basil leaf. Repeat layering one more time. Top each stack with a slice of tomato and garnish with basil leaves.

3. Drizzle olive dressing over each stack. Serve immediately.

TOMATO CAPRESE STACKERS

~RECIPE~

To view more tomato recipes, visit www.rochester.radishmagazine.com.

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Head to our Facebook page to enter!

facebook.com/RadishMagazineRochester

Entry deadline: September 25, 2015

Submit your favorite recipe that uses squash to be entered to

WIN a $50gift card to a

local business!


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It GOES with you… It GROWS with you…

*Membership eligibility required. A+ Checking available for personal accounts only. Qualifying accounts earn currently posted Annual Percentage Yield (APY) on balances up to $15,000; Portion of balance over $15,000 earn 0.50% APY. Account earns 0.10% APY if all requirements are not met in any given cycle. Rates subject to change monthly. A “cycle” begins the last day of one month and ends on the second to last day of the next month; this allows Altra to calculate and post dividends and ATM refunds on the last day of each month. All requirements must be completed and/or posted in each cycle to be considered a qualifying account. Debit card transactions processed by merchants and received by Altra as ATM transactions do not count towards qualifying debit card transactions. Only debit card transactions processed by merchants and received by Altra as POS transactions count towards qualifying debit card transactions. ATM fee refunds available for ATM withdrawals made from A+ Checking only. Dividends calculated and paid each calendar month on the daily balance. Contact Altra for complete details. Federally insured by NCUA.

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For the last 10 years, Channel

One Regional Food Bank has held an Empty Bowls fundraiser. The fundraiser involves more than just a bowl of soup, though.

“Attendance allows participants to choose donated hand-painted bowls as a take-home memento of the event,” says Linda Olson, development and communications director for Channel One. “Access to all Art Center exhibits

and a silent auction will also be included.”

A wonderful community event, Empty Bowls relies on donations from local restaurants for soup and bread, individuals and groups for bowls, financial sponsors for expenses and volunteers to make the day happen.

The event has raised over $40,000 for the food bank and its partners, which serve nearly 100,000 individuals in a 14-county area. “Each dollar donated can buy four meals,” notes Linda. “While there is still a meal gap between the amount of food we distribute and the amount it would take to feed those in our service area, this event definitely gives us the tools and resources we need

to keep working to fight hunger here in southeast Minnesota and La Crosse County, Wis.”

There are volunteer opportunities available, including ticket and bowl sales, setting up bowl displays, being table runners and cleaning up. More information can be found at bit.ly/emptybowlsrochester.

Taking place on October 8 at the Rochester Art Center, pre-sale tickets are $10 per individual or $30 per family (2 adults and up to 4 children). Tickets are also available at the door for $15 per individual or $35 per family.


green living

Eat soup, feed the hungryEmpty Bowls fundraiser benefits food bank

By Allison Roe

Submitted photos.

For more information or to purchase tickets, visit channel-one.org/EmptyBowls.php

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If you’re 55 to 105... This one’s for you!

The Good Life Expo is a must-attend for anyone aged 55 and up! Whether you are exploring retirement living, estate planning or health care options for yourself, or your parents, or if you just want to be entertained by the likes of Brad Boice and others, this show will help you find what you are looking for.

Tuesday, October 13, 2015 10 a.m. - 5:30 p.m. • Mayo Civic Center - Exhibit Hall

Retirement Living

ContinuingEducation

EstatePlanning

Dozensof Vendors

Live Musicwith Brad Boice Seminars

FREE Admission!

Join us!Join us!

sponsored by


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By Allison Roe

Taking ownership of someone else’s project is always a risk. It is especially daunting

for Dane and Hillary Diede, new owners of the Preston Apple and Berry Farm.

Started by Joe Gosi, a Hungarian immigrant, the farm has been a staple in Preston since 1985. He and his wife Carol farmed over five acres of land, mostly apple trees and berry patches. The farm has become a staple in the community. Regulars come by daily for produce and a chat. Even after selling their farm, Joe and Carol are a regular fixture in Dane and Hillary’s life, offering help and advice. The community has seen this relationship between old and new owners and have quickly taken to Dane and Hillary, making the transition smooth for all involved.

The Diede’s moved onto the farm in May, living in Hillary’s grandparents fifth wheel camper while the sale was finalized. The two were married in June and closed on the property in July. Needless to say, things have been very busy for the couple.

“People always say you do one big thing a year,” says Dane, “but we’ve done three big things! We should be set for the next few years.”

GETTING HEREBoth Dane and Hillary grew up in Rochester

and graduated high school the same year, but they weren’t introduced to each other until a few years later when they were at a concert in Colorado. The two hit it off and began dating. Hillary moved back and forth from Minnesota to Colorado a few times, working at the Redwood Room and Zzest while in Rochester. Dane stayed in Colorado working on farms, deepening his love of the land.

It was Dane’s parents who connected them with the Preston Apple and Berry Farm. His dad sent the two a photo of the “for sale” sign and after some debate, the two took the plunge and purchased the property.

“I always had this idea that when I was ready to start a farm, it would be an acre of vegetables at first and expand from that,” says Dane. But

with the Preston Apple and Berry Farm, the two were offered a whole lot more.

They currently have five acres of apples, almost an acre of pumpkins, over an acre of berries and another acre and a half of vegetables. As they continue to survey and clean up the land, they find even more produce. The farm keeps giving to them—in the first month alone, they discovered an asparagus patch, currants, blackberries and even a few rows of grapes! Dane’s aspirations of a vegetable farm grow with each new surprising find.

PLANSWith the abundance of found produce, along

with everything Dane has planned and planted (Swiss chard, tomatoes, broccoli and more) the couple hopes to start a CSA next year, along with selling at local farmers markets and at their own store.

Additionally, they have a commercial kitchen on their property where Hillary is ready to shine. At home in a kitchen, she is itching to start offering soups, sandwiches and pastries

made with the food Dane grows.

The two are already planning some community events. “We’ll start doing farm to table dinners in between the vegetable plots,” says Hillary. They also want to do a CSA appreciation dinner and a harvest dinner. The main goal is to offer the freshest food possible to people.

The joy and pride the couple take in their farm is obvious. Dane is transitioning the gardens and apple orchard to organic and hopes to be certified within the next few years. Going organic is a long process but Dane is determined and he and Hillary are in this for the long haul.

Their commitment is evident when you talk with them. Seeing Hillary’s eyes light up as she recalls showing children the apples trees and watching their amazement, you know the love for the land and all it produces runs deep.

“This is what we want, for people to know where their food comes from,” she says, explaining it all.


green living

Going organicOne established farm, two new owners with big dreams

Photos by Allison Roe.

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eating well

Winter squash varietiesWondering about those unusual squashes? Wonder no more!

Special thanks to Brian Petersen of Petersen Farms for sharing his squash knowledge. His website, www.vegetablefreak.com, is a resource treasure.

FLAVOR: Sweet with tender orange flesh.USE: Stuffing and roasting.

FLAVOR: Mild tasting flesh that is stringy.USE: Roasting. Use flesh like noodles.

FLAVOR: Moderately sweet and mild with dense texture.USE: Great in pies or for soup.

FLAVOR: Sweet with fluffy, chestnuttexture.USE: Roasted, steamed, goodin soups and pies.

FLAVOR: Nutty and creamy with a custard-like texture. Skin is edible.USE: Roasting and stuffing.

FLAVOR: Nutty and sweet, semi-dry with a mild flavor.USE: Best when roasted.

FLAVOR: Sweet, nutty flesh that is moist, dense and creamy.USE: Roasted in chunks, great in soups.

FLAVOR: Medium sweetness and tender with a custardy texture.USE: Purees, pies and puddings.

FLAVOR: Sweet and savory with orange flesh.USE: Best as puree or pie filling due to mealy texture.

FLAVOR: Moist and sweet with orange/yellow flesh.USE: Roasting, mashing, stuffing.

Acor�

Blu� Hubbar�

Buttercup

Butternu�

Carniva�

Delicat�

Kaboch�

Roug� Vif �’Etampe�

Spaghett�Swee� Dumplin�

Winter squashe�

are not only stunning to look at, they make a

delicious meal. With a shelf life of up to a few months,

you can use them for a festive decoration and eat them after. What a hearty

(and beautiful) meal!

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By Nicole L. Czarnomski

Seeds are sprouting up in recipes, in grocery stores, on cooking shows and in

conversations about a eating a well-balanced diet. A simple way to ensure the appropriate amounts of nutrients are consumed each day is by utilizing a variety of small, but mighty seeds.

Consuming seeds is beneficial to all types of eaters. Meat eaters benefit from eating seeds because seeds are rich in fiber. Vegetarians and vegans can benefit from eating seeds because seeds are packed with good fats, like omega-3s, protein, vitamins and minerals.

Karla Meyer, Rochester grocery manager at People’s Food Cooperative, says “Seeds are nature’s little storehouse for new plants. There are a lot of nutrients needed to start a plant and if we consume them, we benefit from those concentrated storehouses. And really, a small amount can make a big difference.”

There is an abundance of seeds available, each with a different nutritional value to add to your diet.

Chia seeds are a complete protein, which is rare in plant sources. “A complete protein contains all essential amino acids which help

the body

function,” says Meyer. Chia seeds can help balance blood sugar, provide a steady flow of energy and they’re loaded with fiber. They readily absorb liquids, making them easy to digest. Meyer says to sprinkle chia seeds on oatmeal, yogurt or add them to a glass of water. “They don’t have a distinctive taste. The biggest concern for many people is the texture—chia seeds form a gelatinous shell when soaked in water.”

Flaxseeds are an excellent source of fiber and they help maintain ideal cholesterol levels. Flaxseeds are best used after they are ground because they cannot break down in the digestive tract. Meyer says, “You can put whole flaxseeds in a coffee grinder to break them down prior to consumption.” Ground flaxseeds can be added to baked goods, cereal, smoothies, sandwiches and salad dressing. Like many seeds, flaxseeds are perishable and should be stored in the refrigerator. “It’s best to consume smaller amounts at first to avoid digestive distress,” says Meyer. This can be the case for many seeds because they’re high in fiber.

Sesame seeds have a distinct, nutty flavor and are rich in calcium, magnesium, copper, vitamin B1 and zinc. Meyer loves to add sesame seeds to her homemade veggie burgers or sprinkle them atop fresh cooked green beans. Grinding sesame seeds creates a spread called tahini which is added to hummus and sesame butter, which Meyer says is a wonderful

alternative to peanut butter. She has also used ground sesame seeds in stir fry.

Hemp seeds are fiber-rich and high in minerals including magnesium, iron, zinc and potassium. These mild, nutty tasting seeds contain all essential amino acids and are abundant in omega-3 fatty acids and omega-6 fatty acids. Sprinkle them on cereal, yogurt, casseroles,

salads and smoothies.

Raw sunflower seeds contain vitamins and minerals and are an excellent source of essential fatty acids. They’re rich in calcium, iron, manganese, zinc, magnesium and selenium. Add these nutty tasting seeds to tuna, chicken or egg salad. Meyer also creates a dip with these seeds. “I use sunflower seeds, lemon juice, water and salt to taste and then blend in a quality blender.” A hint of dill weed is a nice accent to the dip as well.

Pepitas, or pumpkin seeds, are crunchy and delicious. Pepitas contain zinc, which is difficult to get in your diet. “Zinc is good for a healthy immune system,” says Meyer.

Millet is consumed fully cooked. It takes about 50-60 minutes to prepare and is similar to sticky rice. “Millet is like porridge; it makes a great hot cereal. I usually cook it and add dates, cinnamon and almond milk.” Millet is rich in potassium and magnesium, which helps lower blood pressure.

Quinoa is a seed but it’s treated like a grain and must be fully cooked as well. It’s high in carbohydrates and protein. In fact, quinoa is also considered a complete protein. “Quinoa cooks in about 20 minutes, making it a quick and easy meal,” says Meyer. Add black beans, corn, lime juice and cilantro to quinoa for a tasty side dish.

Most seeds are easy to incorporate to any meal and many are gluten-free. Meyer says seeds can be a wonderful alternative to people with nut allergies. They add a similar crunch and taste with healthy fats and fiber.

Nicole Czarnomski is a regular Radish contributor.

eating well

Small and mighty seedsSeeds are powerhouses in your diet

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--------------- GGGGGGGGGGGGGGGGGGGGrrrrrrrrrrrrrrrrrrraaaaaaaaaaaaaaaaaaaarrrrrrrrrrrrrr ttttttttttttttttttteeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffaaaaaaa uuuuuuuuuuuuuuuuuuuuuuuuuuuullllllllllllllllllllllllllllllllllllllfffffffffffffffffffffffffffffffffffffffffffffffff mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmoooooooooooooooooooolllllllll mmmmmmmmmmmmmmoooooooooo

It’s one thing to be a labor and delivery nurse. It’s a whole other thing to actually be the one having the baby. For the first time,

I saw delivery through a new mother’s eyes. Going two weeks late and then inducing labor — my eyes were wide open. Especially when complications

forced me to decide if I wanted to continue with natural childbirth or have an epidural. Dr. McKeon and Dr. Agudelo helped me stick

with my plan for a natural birth. And all the nurses cheered me through

delivery. Sharing a moment like that gets you close to people. I felt like I was

surrounded by friends. Fortunately, those friends are also experienced professionals.

The story of our patients is the story of us.

Visit olmstedmedical center.org to learn more about our Women’s Services or to read more stories.

The story of our patients is the story of us.

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GOOD HEALTH STARTS WITH GREAT CARE.®

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Radish - Sept/Oct 2015