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Wednesday, October 21, 2009

A Splash of Red

I now consider myself Clarksville’s resident expert on the cranberry. We went on not one but TWO tours of cranberry farms! If there’s something you want to know about cranberries… just ask me! :-)

It’s a good thing I booked the two different tours…monsoons hit the area and really messed up the harvest schedule. But between the two tours on different days we got to see everything that goes into being a cranberry farmer.

Our first tour was thru the Pittsville High School ‘Future Farmers of America’ group. This high school has the nation’s only ‘cranberry science’ class. They call their tour “A Splash of Red”. The kids were the ones who spoke during the tour, with their advisor nearby to help with questions they didn’t know. The kids who could not handle public speaking prepared a cranberry lunch with help from the home ec teacher. They all did a fabulous job!

The second tour was thru Glacial Lakes Cranberries – a big commercial production. It was a very good tour also and covered the local history of cranberry farming. There was also a nice gift shop where you could get cranberry products and fresh berries.

Cranberries are a native American fruit. They were originally called “Crane Berries” because the flowers look very much like the head of a Sandhill Crane.

They are Wisconsin’s #1 fruit crop. There are 250 farmers who grow them and production dates back to the mid-1800s.

To make a cranberry marsh, the topsoil is removed (saved for later use) and the subsoil is dug down about 18 inches. They then backfill the area with about 12 inches of sand. Each marsh is 150 wide and 500 or more long. Each cranberry field has a reservoir of water that is gravity fed into the bogs. They are designed for the water to flow in one side and out the other – to another field. It’s a really efficient system. They grow in acidic sandy soil.

To plant a new field, they mow off tops from other cranberry beds and spread this the same as you’d spread hay over grass seed in your yard. Then a tractor with a type of disk attachment goes over it pushing the pieces into the ground. It’s then packed down and gently watered for a few weeks. Those cuttings take root and that is the start of the new cranberry field.

HOWEVER… it takes 3 to 4 years before there is any harvest. And that first one is small. In 6 years the new bed will be in full production. It takes about $30,000 per acre to establish a new bed. That’s a lot of money to sink in and not see a return on for at least 4 years!

Myth – Cranberries do not grow in water!

The marsh is flooded the day before harvest to make it easier to harvest the berries. There are 2 ways of harvesting. The fruit that will be sold as fresh is harvested with a machine that has tines like a comb. And that’s just what it does… it combs the berries off the vine very gently so they don’t bruise (which would cause them to spoil quickly). The second method is for berries that will be processed (juice, sauce, crasins, etc). This tractor has a “paddlewheel” on the front and it goes thru the marsh whacking the vines. The berries then float to the top. They are corralled by floating booms like you see holding back oil spills. They put the booms down in the water on the far side of the marsh suspended between 2 tractors on either side of the marsh. They drive along slowly pulling the booms which push the cranberries to the far corner where a machine with a conveyor belt moves them up into the waiting truck. There are a couple guys in the water (just like the Ocean Spray Cranberry guys!) who use bull floats to keep them moving into the conveyor belt.

Once they are harvest, they head over to the buying company. In Wisconsin, 60% of the crop is bought by Ocean Spray. The buying company takes a 10 pound sample with it coming from the front, middle and back of the load. The fruit is then analyzed for ph and sugar levels, as this affects the price the farmer will get. The berries are then unloaded into big tanks, washed and sent inside for crating.


Trivia:

The 5 major cranberry growing states are: WI, MA, OR, NJ and WA.

WI is the top cranberry state – it grows more than half of the US crop.

Cranberries are the fruit highest in antioxidants.

Cranberry bushes bear fruit indefinitely. There are some marshes with vines that are over 100 years old.

In the cranberry marsh!


A couple of kids from the "Cran Crew".

The kids who prepared our very good lunch.


A year old cranberry field.

Cranberries floated but not yet gathered.


Pushing the berries towards the truck.

Cranberry bush.

Flooded cranberries.

A marsh ready for loading.

Field after field of pink-red berries were so pretty.


LOTS of cranberries.


Himself showing the old way of hand harvesting with a rake.

A little bit closer...


Crating the berries at the factory.


An antique quarter barrel (25 pounds) cranberry box.


Loading cranberries.

Tuesday, October 20, 2009

JuRustic Park

If you are ever in the Wisconsin Rapids area and love quirky art – you have to visit JuRustic Park in Marshfield, WI. http://www.jurustic.com/ It’s a side trip I am so glad we made!

This is one instance where a picture is truly worth a thousand words. So here’s a chapter for you.

Enjoy!


Welcome!



Don't you just love his FAQs?


The neatest junk piles I've ever seen!


He has the coolest dragons - from small...


...to large!





I love the dragons!


This is Oxide - the watch dog.

That's some turtle!


"See No Art", "Hear No Art" and "Speak No Art"



Wisconsin piranhas (Vicious Phishes)



The Cat Band



These dogs hunt!



A shovelsaurus


Horsehead

Yard spiders



Iron Age dinosaur

Monday, October 19, 2009

Dragoon!

One of our favorite stops is the Austin Area Art Center shop in the Oak Park Mall. It’s a gallery of works by local artists, with many pieces for sale. The prices are incredible. Every year I do a bit of Christmas shopping there…paintings, prints, photography, pottery, sculpture, jewelry.

This year I came home with someone extra.

His name is Dragoon and he’s a darling fired sculpture dragon. His expression is priceless. His creator is Linda Draper. She said Dragoon is her first dragon. I certainly hope he’s not her last!

Dragoon could use a wife….


Sunday, October 18, 2009

Ready for a 'Loose Meat' burger?

Yeah, that's what I thought too! What is a "loose"?? I'd never heard of that critter before!

Himself's Uncle Allen explained that it was like a sloppy joe...without the joe but still sloppy.

Uh-huh...that really cleared things up...

So off we four went to have supper at the 71 year old Austin, MN culinary tradition of Tendermaid Burger.

We went into a cute diner with the cooking area in the middle and a bar and stools around 3 sides. And in the middle was a steaming container of browned ground meat with a counter load of condiments nearby.

Alrighty then…I’ll take a bacon and cheese burger! Let the show begin!

The waitress took a slice of cheese and dropped it into the container of hot meat (they never said it was beef…). As the cheese softened she placed the condiments on the bottom bun. Then she quickly plopped some more meat on top of the cheese and scooped the whole ball up onto the bottom bun. Placed on a square of wax paper, top bun placed on and set in front of each person with the comment “Want a spoon with that?”

“Yes”, Aunt Dorothy answered for me.

Good thing, because in attempting to eat this burger you lose a lot of it to your wax paper. The spoon gets those last crumbs.

Add on one of their chocolate milkshakes and you’re having a real Austin tradition for dinner.



Teri, Dorothy and Allen.



Saturday, October 17, 2009

Wine and Cheese

One thing that Wisconsin has going for it is its cheese factories. And a lot of those factories offer tours and tastings. You’ve got my attention now! (As a child, my favorite place to get a treat was at the Hickory Farms stores where you could sample different cheeses before you bought. I developed my palate young!)

In past years we have visited Carr Valley and Cady cheese factories – both which are excellent. This year I wanted to try some new places.

The first was Cedar Grove Cheese (http://my.execpc.com/~cgcheese/ ). They offer cheese that is certified organic and hormone free. I focused on their artisan cheeses and bought Butterkase, Goat Milk Monterey Jack, and Dante (Sheep Milk). All were mild and delicious! I also bought some as gifts and had those shipped (mine was shipped with them and I retrieved them at the end of the trip.

We also visited Dairy State Cheese Co, north of Wisconsin Rapids. They had a huge selection of all the common cheeses and many different varieties of curds. In addition, they have an ice cream parlor! The “Cherry Amaretto Fudge” was WONDERFUL!!

And keeping to the tradition, what’s cheese without a bit of wine?

So we visited Wollersheim Winery (http://www.wollersheim.com/ ). The vines were first planted in 1840 but the variety was not able to stand up to the WI winters. Over 100 years later it was bought by the Wollersheims and they are experiencing great success. It was interesting because they gave a tour of the winery…not just samples of the wine.

One interesting thing I learned is that Cream of Tartar is a by-product of wine production. It is the crystallized form of Tartaric acid produced by grapes. During the aging process in barrels the crystals form on the sides. Once the barrels go out of production from age, the crystals are scraped to make Cream of Tartar.

Stirring the cheese curds.


Packing the curds into 40 lb. boxes

Sealing


Bringing home the cheese!


Wollersheim Winery


The grapes on steep slopes produce the dryest wines.


Ready for harvest.


Fermenting room.

Aging in oak casks.


Cream of Tartar.

Friday, October 16, 2009

Taliesin

I enjoy the architecture and designs of Frank Lloyd Wright. I’ve visited a few of the homes he has designed – the Robie House in Chicago and the Rosenbaum House in Florence, AL to name a couple. In fact, his designs and others in the “Craftsman” look are the inspiration for the changes we are making in our own home.

A few years ago I learned that his home and design studio are in Spring Green, WI… just west of Madison. We drive by that every trip north!

Taliesin (tah -lee -ess - in)… Welsh for “shining brow” sits on a hillside looking down on a small lake. Every window frames a scene as tho you were looking at a series of postcards. And in a way…you are. Although Wright’s designs of the “organic architecture” philosophy – he was such a control freak that he sculpted the land to fit the design of his home rather than the other way around. Be that as it may, Taliesin is a beautiful and fascinating place as far as its physical appearance and in what it reveals of the man who designed it.

However, it doesn’t take long to realize that Wright designed for the ‘art’ of it, and not at all for function. He was also obsessive in his designs – it was noted by our tour guide that in the restoration process they have discovered the roof line on the back of the house had been altered at least 22 times! It was not built to last either. The west wing has been rebuilt after fire on top of the rubble of the fire. There is now a drop of about 4 inches in the floor of that section as the debris settles. Much of its construction was done by Wrights “fellows” who were architecture students – not carpenters. I was surprised by the state of neglect the house is in.

One thing I’ve found curious over the various tours was the use of plywood in his designs. According to the guide this is because Wright was usually broke and used the cheapest materials he could lay hands on.

The Taliesin tour introduced me to a more human Frank Lloyd Wright… genius and fool, perfectionist and ‘good enough’ – a contradiction at every turn.

Our tour was the “Highlights” tour included the Hillside Studio, which houses the Frank Lloyd Wright School of Architecture and Taliesin, his actual home.

In our tour of the house, we were required to put on booties over our shoes and the guides also wore gloves in case they touched anything. Everything seemed so very serious until I saw Sherpa the cat lope across the priceless Japanese carpeting and up the stairs! When I jokingly asked where her booties were, the guide related a story of the time she was giving a tour in the Great Room and Sherpa joined them. Sherpa preened for a bit, then relieved herself of a hair ball right on the carpet!

So much for museum preservation!!

The only photos I have are of the exterior, as interior photos are not allowed. For those you have to buy the pricey book at the gift shop!


Taliesin







Hillside Studio





Romeo & Juliet Windmills