Minnesota Prairie Roots

Writing and photography by Audrey Kletscher Helbling

Iowegians bring their barbecuing passion to Minnesota May 22, 2011

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Bubba'Q's logo and slogan on the side of their BBQ trailer.

MEET BUBBA AND SABRINA.

They’re from Ottumwa, Iowa. That’s “A-ttum-wa (short “a”), not “Oh-ttum-wa (Minnesota long “o”).

They’re about as cheerful and friendly a couple as I’ve met. Talkative with a definite accent that I would have placed as more southern Missouri than southeastern Iowa. They set me straight, in a kindly way, on the pronunciation of Ottumwa, a community of 25,000 along the Des Moines River.

Big smiles accompanied their language lesson and an intro to barbecuing at the Minnesota in May BBQ Contest in Faribault Saturday. Nearly 60 teams competed for about $10,000 in prizes in the two-day Kansas City Barbeque Society-sanctioned event.

While Bubba and Sabrina didn’t win a prize this time—they have taken grand champion honors in other competitions—they seem content simply to barbecue, win or not. Clearly, this is their passion.

They own Bubba-Q’s, a restaurant and catering business in Ottumwa that features traditional pit style barbecued meats. The dessert menu of scratch made pies, triple chocolate fudge espresso brownies, banana delight pudding and more sounds mighty tasty too.

I wasn’t able to sample any of Bubba-Q’s meats, but Bubba tells me their style is “a little sweet, a little heat.”

I’ll take his word for it.

The ribs they prepare for competitions differ, they say, from the ribs prepared in their restaurant, where customers prefer them falling-off-the-bone tender. The judges, want tender, but chewable, still on the bone ribs.

The two agree that no matter how often and where they compete, and they’ve traveled to many competitions as far away as New Mexico and Las Vegas, they never quite know what will please the judges. Bubba says that’s OK. Then he smiles. Again. He’s just that kind of guy—with a face that shows he’s happy to be barbecuing, whether in Iowa or Minn-e-soooooo-ta.

Bubba and Sabrina's home on wheels and traveling BBQ central.

Even their pick-up truck advertises their barbecuing passion.

WATCH FOR MORE photos from the Minnesota in May BBQ Contest in future blog posts.

For the first time ever, Faribault hosted the Minnesota in May BBQ Contest at the Rice County Fairgrounds.

© Copyright 2011 Audrey Kletscher Helbling

 

The trend toward healthier foods in schools and the chocolate milk debate May 7, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 7:59 AM
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SHOULD PUBLIC SCHOOLS offer chocolate milk with school lunches?

That’s an issue being discussed right now in the Fergus Falls Public School system, according to an article published in the Fergus Falls Journal.

The head of the Parent Teacher Organization appeared before the school board recently requesting that chocolate milk no longer be offered to students, except on Fridays as a “special treat.” She’s concerned about the sugar in chocolate milk and about serving healthier food. You can read the entire story by clicking here.

Based on the volume of responses to the Journal article, I quickly concluded that chocolate milk in school is certainly a hot button topic.

Opinions range from “let the kids have their chocolate milk because then at least they are drinking milk” to school lunches need an overhaul to this is a political issue.

Personally, I’ll pick white milk over chocolate any day. I grew up on a dairy farm, meaning I can’t really give an unbiased opinion here. Cows don’t produce chocolate milk. To my taste buds, chocolate milk compares to chugging chocolate syrup and I prefer my chocolate syrup on ice cream.

Here’s my take on banning chocolate milk from school lunchrooms:  Kids will eventually learn to drink white milk if they don’t have the chocolate option.

I think the PTO president erred with her compromise offer to allow chocolate milk as a “special treat” on Fridays. That would send a mixed message to students. Labeling a food as a “treat” only makes it more appealing.

This chocolate milk discussion reminds me of a controversy over soda pop vending machines in schools several years ago. I don’t recall the details, but it was a point of much debate in my community of Faribault. I don’t know how the issue was eventually resolved. And, honestly, because my kids are big milk, and not big soda, drinkers, I really did not pay that much attention to the issue. I should have.

Whether milk or soda is at the center of discussion, it’s good that parents, food service employees, school administrators and others are finally taking a good look at school lunches and working toward serving healthier foods and beverages to our kids.

In Fergus Falls, a Wellness Committee is tackling the topic of improving school lunches. Click here and here for the May school lunch menus in Fergus Falls. You’ll find main menu items like chicken nuggets, hot dogs, corn dogs and super nachos along with baked (not fried) fries, sunflower nuts, fresh fruit and fresh veggies. I can see progress in that list, but still some of those food choices don’t seem all that healthy to me.

And just to be clear here, I’m neither a food purist nor a perfect parent. I’ve served chicken nuggets to my family and I would label my 17-year-old son, my youngest, as a “picky eater.” It’s not that I haven’t tried to get him to eat his fruits and vegetables…

Fergus Falls certainly isn’t alone in moving toward healthier school lunches that feature fewer processed foods and more fresh veggies and fruit.

Throughout Minnesota, students, staff and volunteers are planting gardens, a win-win way to engage and teach students about healthier eating. The gardens will also provide fresh vegetables for school lunchrooms. The Statewide Health Improvement Program (SHIP) is helping lead the way. You can click here to see what’s happening in your county through SHIP.

In my county, Rice, for example, a “Growing Healthy Foods” workshop is slated for 6:30 p.m. Wednesday, May 11, in the 4-H building at the Rice County Fairgrounds. Master gardeners will present information about gardening in this program funded through a SHIP grant.

While individuals and students are planting gardens, Minnesota schools are also working with local growers to incorporate fresh produce into school lunches.

Check out the Minnesota Farm to School Program to see how some schools are embracing the trend toward eating local. It’s inspiring to read about apple orchards and tomatoes and school gardens and efforts to educate and reconnect students to the land.

I expect, though, that despite efforts to improve the quality of food in school lunchrooms, cost will determine whether healthy, permanent changes can be made. School districts don’t exactly have extra money in their budgets. And parents, in a time of already stretched family finances, won’t appreciate/can’t afford hikes in school lunch prices.

Getting kids to change their eating habits presents a major challenge also.

What’s your opinion on the current trend toward serving healthier foods in schools? Are changes needed? Will kids embrace such changes? Can school districts afford to offer healthier foods (which will likely cost more to buy and to prepare)? Will parents pay higher prices for school lunches?

And, finally, how do you feel about pulling chocolate milk from school lunchrooms?

© Copyright 2011 Audrey Kletscher Helbling

 

Forbidden fruit and May Day surprises May 3, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 7:31 AM
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I SUPPOSE IMPRESSING me is not all that difficult. After all, I don’t live a lavish lifestyle, don’t own a fancy house, could care less about the latest fashions, etc.

So when I saw this fruit centerpiece on the island in my brother and sister-in-law’s Woodbury kitchen Sunday afternoon, I ooooohed and aaaaaaahed and carried on like Van Gogh himself had created this piece of art.

As diners loaded their plates with chips and salsa, veggies and dip, then tacos and all the fixings, followed by Special K bars, chocolate chip cookies, angel food cake smothered with whip cream and topped with fresh strawberries, and mints handmade by my mom and aunts, we didn’t eat of the forbidden fruit.

The fruit wasn’t truly forbidden. It just seemed that way.

You know what I mean. Just like no one wants to be the first in line at a buffet or wants to sit in the front church pew, no one apparently wanted to be the first to pluck fruit from the lovely, ever so lovely creation of an employee in the deli department of a local, fancy grocery store.

It seemed a shame to destroy such art, but eventually some brave guest reached out and did it, grabbed a piece of fruit or two and the sinful deed was done.

MORE THAN A FRUIT centerpiece impressed me on Sunday. So did this bit of weather news from North Dakota, e-mailed by my soon-to-be-leaving-Minot-and-moving-to-Missouri sister-in-law:

“We have suffered through yet another NoDak blizzard, which began early Saturday and ended early Sunday. There were 2 and 3 foot drifts in our driveway and many of the streets as we drove to church this morning,”

That sort of puts the whole gloomy, few-snowflakes-falling-in-southern- Minnesota-on-Sunday into an appreciative perspective.

FINALLY, TO END my Sunday, I was also impressed by an unexpected act of kindness bestowed upon my family by friends.

When we arrived home from a day of celebrating (Confirmation, not May Day) with family early Sunday evening, we found a decorated brown paper bag sitting outside by the garage. It was a May Day “basket” filled with puppy chow, which is not food for dogs, but food for humans. It’s crispy cereal squares covered with melted chocolate and peanut butter and then coated with powdered sugar. Yummy.

As much as I savored every single bite of puppy chow, I appreciated more the sweetness of Hannah and Noah, who, probably with the help of mom Tammy and the assistance of chauffeur Dad Jesse, pulled together this sweet May Day surprise for my family.

This little surprise brought back fond memories of weaving May Day baskets from lilac lavender and sunny yellow construction paper, cutting out paper tulips and giving the basket to my mom on May 1 so many elementary school years ago.

To think that friends would think to think of my family, to take the time to prepare a treat, decorate the bag and leave this thoughtful surprise touches me, deeply. It’s reassuring and uplifting to the human spirit to be the recipient of such unexpected kindness.

© Copyright 2011 Audrey Kletscher Helbling

 

Say cheese, a Wisconsin experience April 30, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 9:23 AM
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TO TRULY EXPERIENCE Wisconsin, you must, must, visit a cheese store, like Simon’s Specialty Cheese Retail Store in Little Chute, northeast of Appleton. Simon’s offers a Wisconsin experience you’ll long remember.

Simon's Specialty Cheese is one of the retail outlets for Trega Foods, Ltd., which produces natural curds and mozzarella sticks right next door at its Little Chute plant.

And, yes, bring your camera to Simon’s for some touristy photos. Photo ops abound in every aisle.

Start by trying on the cheesehead hats. They’re perfect if you’re a Packers’ fan or are looking for a Halloween costume or, ummmmm, just want to make a fashion statement say in some place like London. I would not, however, recommend wearing a cheesehead hat in Minnesota.

Shoppers, aka tourists, don cheesehead hats and pose for photos at Simon's.

If this boxy style or color doesn’t suit you, then scoot down the aisle and try on a wolf or moose head piece. I would not, however, recommend wearing a furry animal hat in the Wisconsin woods, especially during hunting season.

A wolf disguise... Just a thought here, Simon's, but since your geographical region is called "the Fox Cities/Fox Valley" after the Fox River, how about stocking some fox hats?

If you’re looking for truly unique sunglasses that will turn heads at the beach this summer, then select cheese shades. I promise no one will even consider stealing your chic eyewear. I would not, however, recommend wearing these to, say, Minnesota’s Lake Calhoun, Lake Mille Lacs or Gull Lake.

Chic Wisconsin eyewear modeled by a Minnesotan who likely prefers anonymity.

Now, if you’re hosting a party, you’ve come to the right place. Simon’s offers plenty of conversation starter food choices. Grab a handful or two of cheddar cheese shapes. Cows. Barns. Cupcakes. Beer mugs. I would not, however, recommend purchasing the green and gold Packers and football cheese shapes if you are hosting a football (or any other) party in Minnesota.

Cheddar cheese shapes that are kitschy cute.

Along that same party line, pick up a few bottles of beer fish batter or bread mix. I would not, however, recommend stashing these near Spotted Cow (or any other beer) lest you mistakenly toss the bottled mix into the cooler before leaving on that annual fishing trip up north.

Wisconsin fish batter and beer bread mix, not to be confused with a Wisconsin beer like Spotted Cow.

Finally, even the romantic can find a gift at Simon’s. What better way to say “I love you” for a non-occasion than with a jug of bottled milk? A heart logo on the glass bottle adds just the right romantic touch. I would not, however, recommend this as a replacement for flowers no matter your state of residence.

Romantic or nostalgic, bottled milk is available at Simon's.

There, you have it, directly from someone who’s experienced Simon’s Specialty Cheese and enjoyed every aisle of photo op kitschy-ness. This store is a must-see for anyone visiting Wisconsin.

© Copyright 2011 Audrey Kletscher Helbling

 

I’ll skip the sushi April 18, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 7:50 AM
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WHAT FOOD IMAGES pop into your mind when I say “Japanese restaurant?”

Rice? Vegetables? Sushi?

That’s the extent of my Japanese culinary knowledge.

But that will change with the opening of a Japanese restaurant in my mid-sized Minnesota town. I noticed a sign last week in an empty strip mall space along State Highway 60 in Faribault advertising this new restaurant.

A Japanese restaurant is opening in the strip mall in the 600 block of Fourth Street/Highway 60 in Faribault.

Although I don’t eat out all that often and once tried homemade sushi, promptly spitting out the wrapped raw fish and rice, I appreciate another dining option in my community.

We have plenty of fast food and pizza places and restaurants that serve traditional American fare.

We have several Mexican restaurants (like Gran Plaza Mexican Grill and El Tequilla Family Mexican Restaurant) and a Mexican bakery.

Baked goods at a Mexican bakery (once at the center of controversy because of its exterior paint color) in downtown Faribault. The bakery has changed ownership since I took this photo.

Faribault also has three Chinese restaurants, a Somali eatery and a recently-opened Thai restaurant (that I have yet to patronize, but about which I’ve heard rave reviews).

The Southern China Cafe is among four restaurants in town serving Chinese food.

Banadir, a Somali restaurant, is located in historic downtown Faribault.

Now we’ll soon have Japanese cuisine to throw into the cultural mix.

To those of you who live in larger metropolitan areas, the opening of a Japanese restaurant may not seem like a big deal. But in outstate Minnesota, where our dining choices are more limited and where getting the locals to try something new, like God forbid sushi, this ethnic restaurant opening is worth noting.

I have no idea whether the new Japanese restaurant will serve sushi. But I expect it will.

I hope Faribault area residents are daring enough to step outside of their safe pizza, burgers and fries, steak, batter-fried walleye, enchilada, lutefisk comfort zones to try Japanese food. Count me in the door to sample Japanese food, just not the raw fish sushi.

© Copyright 2011 Audrey Kletscher Helbling

 

Grassroots dining: Church dinners are the best March 28, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 6:50 AM
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GIVEN A CHOICE of eating at a church dinner or dining at a restaurant, I’ll choose the holy place. I appreciate the good home cooking and fellowship that comprise church dinners.

So Sunday my husband and I headed to St. John’s United Church of Christ in Wheeling Township, about a 15-minute drive from Faribault, for a Lenten Soup Luncheon.

 

St. John's United Church of Christ is northeast of Faribault about two miles off State Highway 60 on Rice County Road 24 near Nerstrand Big Woods State Park.

As soon as I stepped inside the fellowship hall attached to the old stone church and saw the spread, I regretted that I’d snacked on a doughnut at my church only an hour earlier.

This luncheon offered soups, salads, sandwiches and bars. A regular smorgasbord with nine salad and three soup options and, well, I didn’t count the varieties of bars but suffice to say any chocolate lover would have been happy.

 

Some of the bars offered for dessert. I tried the bar with the marshmallow topping on the back left.

Salads like tuna pasta, tangy rhubarb squares and 3-bean, and the spinach-strawberry I chose, awaited diners who could select plated salads and/or build their own.

 

Even the salad bar sign grabbed my attention. How cute and eye-catching and kitschy.

The plated and build-your-own salad bar fills two tables in the dining hall.

A few of the salad bar choices, including a tangy rhubarb square on the right in this photo.

After I’d selected my salad and placed it on a fancy silver tray, I headed to the kitchen where cooks were ladling potato-bacon chowder, hamburger vegetable soup and chicken noodle with dumpling soup from large roasting pans into hefty bowls.

 

The busy-as-a-beehive kitchen crew at St. John's United Church of Christ.

Volunteers were ready with roasters full of soups in the kitchen.

I started with the potato and eventually sampled the other two. The creamy and savory potato was my hands-down favorite, although I also appreciated the spicy kick to the hamburger veggie. I’ve never been big on chicken noodle soup or dumplings. The chicken soup is served at every Lenten Soup Luncheon the church hosts. Oyster stew and chili will be the other featured soups at the last luncheon from 11:30 a.m. – 12:30 p.m. on Sunday, April 10.

 

The Lenten Soup Luncheon sign posted by the kitchen. The final luncheon is from 11:30 a.m. - 12:30 p.m. on Sunday, April 10.

A diner's tray (not mine) that includes a bowl of chicken noodle soup with dumplings.

Church dinners are all about food and fellowship. I scored an invitation to visit a farm with a robotic milking operation while visiting with church members at my table.

Of course, no church dinner is complete without bread, so diners were offered an array of sandwiches. I inquired about the ground concoction on an open-faced sandwich, was told it was bologna and pickles, paused, thought, and picked it up. And you know, for someone who doesn’t really care for bologna, I liked the spread.

 

Plenty of sandwich choices like ham, tuna and, yes, even ground bologna and pickles were offered.

Except for lutefisk, I’ve never tasted a church dinner I didn’t like.

I notice and appreciate details like the lovely floral dishware. My husband and I learned that once you carry your food to your table on the fancy silver tray, you're supposed to take your plates and bowls off the tray and servers will pick it up for others to use. We even had big, hefty soup spoons for eating our soups. Now that impressed me.

 

There's no specific cost for the St. John's Lenten Soup Luncheon, which benefits the youth fellowship group, helping members finance mission trips and more. Cost for the meal is whatever you choose to donate. Just drop your money in the bucket before picking up a fancy silver tray at the salad bar.

FYI: Click here for more information about St. John’s United Church of Christ, 19086 Jacobs Avenue, located near Nerstrand Big Woods State Park, rural Faribault. Watch for a future post featuring photos of the church interior and exterior.

PLEASE SUBMIT A COMMENT and tell me about a church dinner you enjoy and why.

© Copyright 2011 Audrey Kletscher Helbling

 

Take this snow and shove (shovel) it March 20, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 9:23 PM
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ON THE FIRST DAY OF SPRING in Minnesota, my true love gave to me…chicken on the grill.

But, before he could cook the chicken, he shoveled 2 ½ feet of snow from the patio to access the Weber. That would be the grill which, until yesterday, lay tipped on its side, having toppled off a melting snow mountain.

After shoveling his way to the grill, he fired it up.

But, as anyone knows, even in winter-spring, a man cannot grill without beer. So my true love chiseled a bottle of Nordeast into an icy snow bank to reach icy perfection. By the time I photographed the chilling beer, the bottle was nearly empty.

Later he iced a bottle of Grain Belt Premium.

And so on the first day of spring in Minnesota, I did not get five golden rings or a partridge in a pear tree. Yes, I am well aware that I am referencing The Twelve Days of Christmas here. But with all the snow still remaining in our northern state, December 25 seems like yesterday.

Rather, on this fine spring day (if you call 40-plus degree temps, rain and thunder in the morning, and snow-blotched lawns and boulevards “fine”), I got chicken, and potatoes, on the grill.

© Copyright 2011 Audrey Kletscher Helbling

 

A super soup competition March 14, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 11:40 AM
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AT HIS DAY JOB, Steve sells cars. On the side, he raises chickens on his small Minnesota acreage. He’d like to add a few pigs and cows, but he’s not versed in raising those critters.

He’s an expert gardener, though, who cans his produce. He appreciates the taste of home-grown vegetables and those farm-raised chickens.

Steve also loves to cook.

Sunday night I met Steve and sampled some of his cooking at Cannon Valley Lutheran High School’s first-ever “Soup-er Bowl” in Morristown. Loaded with hefty chunks of chicken, thick homemade noodles, carrots, celery, onion and garlic, Steve’s creamy chicken noodle soup earned him a second place finish among the 10 soups entered in the cooking competition. He deserved it. I don’t typically like chicken noodle soup, but I loved Steve’s.

I asked for the secret to the cream base. A stick of butter and half-and-half combined with the juices of his home-grown chicken, additional chicken stock, bay leaves and other spices created a savory broth. By the way, Steve appears to be the kind of guy who would rather share cooking tips than keep them secret.

Steve's chicken noodle soup is in the top left corner of this photo. The winning soup, taco chili, is next to it on the right. The other soups here are corn chowder, Mulligan stew and (I think) cheeseburger.

I don’t know how the other nine competing cooks—except the youngest cook, eighth grader Louis—felt about revealing their recipes. Louis left the recipe for his fiery green chili on a table for diners to pick up. Let me tell you, when I tasted his chili laced with hot jalapenos, I gulped lemonade.

Taco chili won the 2011 “Soup-er Bowl” trophy from among entries like Mulligan stew, cheesy wild rice, corn chowder, ultimate cheeseburger, a second chicken noodle soup and Steve’s chicken noodle soup.

The "Soup-er Bowl" trophy, awarded this year for the taco chili.

This whole idea of a “Soup-er Bowl” was the brainchild of my friend Mike, who volunteers as CVLHS acting development director. Mike is one of those guys who is always giving back to the community. He remains a strong supporter of the Lutheran high school even though his eldest son graduated from there several years ago.

Wanting to connect the congregations that are part of an association supporting CVLHS, Mike came up with the soup competition. Last weekend five of the member churches held local contests with the two top winners from each church advancing to yesterday’s finale.

Soup and chili samples were placed onto vintage metal trays for each diner.

Unfortunately, I was out of town last weekend, or I would have entered a soup. Mike has already invited me to participate next year. But after tasting all of the excellent soups and chilis on Sunday, I’m hesitant to vie against so many great cooks. I might simply remain a taster.

I love soups. Each year for the past seven, my sister Lanae has hosted an autumn soup party at her Waseca home. While she doesn’t award a trophy for the best soup, the winners are really us, the invited guests. Last year we could choose from 17 homemade soups spread out on tables in her and husband Dale’s garage. Click here to read all about her 2010 soup party.

When I heard about the CVLHS “Soup-er Bowl” gathering, I wasn’t about to miss an opportunity to eat soup and support the school. For $5, diners got small samplings of each soup or chili, breads and sweet treats, along with beverages.

The party was not only a fundraiser for the school but, more importantly, an evening of fellowship, organizer Mike said.

Diners packed tables in the Bethlehem Lutheran Church fellowship hall to taste 10 soups and chilis and then vote for their favorite at the CVLHS "Soup-er Bowl" party.

He’s right. I met car salesman/chicken farmer/chef Steve when I sat at the same table as him. Now my name is on Steve’s list to contact when his chickens are ready for butchering next summer. I can already taste that delicious chicken noodle soup…

By the time I went through the line, the vintage trays had all been used, so seven soups and chilis were crammed onto an oval plate. I later picked up the remaining three to sample. My sister also uses vintage trays at her party.

HERE’S THE RECIPE for Green Chili from eighth grader Louis:

Green Chili

Brown hamburger. Separate hamburger from juice and let juice sit.

Sauté celery, white and green onions, jalapenos, cilantro, green peppers, black pepper and hamburger juice.

Put hamburger and vegetables in pan and add green tomatoes and stir until finished.

NOTE: Louis did not list specific ingredient amounts, so I guess you need to figure that out for yourself.

© Copyright 2011 Audrey Kletscher Helbling

 

Tasteless strawberries and wilting lettuce March 10, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 8:51 AM
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I LOVE FRUITS AND VEGETABLES.

But I don’t always love the quality of the fruits and vegetables I find in the grocery store. In my opinion, they are often sub-par.

Because I live in Minnesota, I am not all that educated about fresh fruits and vegetables. Our cold climate and short growing season limit our native selections. We rely on “imports” from Florida and California and other much warmer places.

That said, I have no idea when growers pick oranges or strawberries or fill in the blank here. How mature, or immature, is the fruit?

Are oranges, like bananas, harvested when they are green? How about strawberries? Muskmelon? Is all fruit plucked before it’s ripened?

I raise that question because I bought a pound of Florida strawberries the other day that looked oddly, unnaturally overripe. Yet, I didn’t see any telltale mold. My husband theorized that they were “picked green and gassed.”

Is fruit really “gassed,” and what does that mean?

 

A few of the Florida strawberries from the pound I purchased.

The strawberries were rather tasteless, but added a jolt of color to my lettuce salad. If you live in Minnesota or any other cold climate, you’ll understand the need for a jolt of color this time of year. (It’s been a long, cold and snowy winter.)

That brings me to the lettuce. I doled out $2.99 for a bunch of Romaine lettuce at the same time I bought the strawberries. Normally I would pass on Romaine priced so exorbitantly high or even consider substituting iceberg lettuce (which I quit buying years ago because I prefer whole wheat to Wonder bread).

I was willing, though, to pay the $3. I wanted, needed, a Romaine salad. Unfortunately, the selection was not good. Small bunches. Wilted leaves and leaves edged with black. I chose the best and hoped I wasn’t throwing away my money.

 

I had already peeled off several layers of lettuce leaves before I took this photo. What are those brownish spots?

Well, I threw away about three salads worth of lettuce as I peeled off the layers of leaves to reveal what I term “rust.” I have no idea what the brown spots are inside lettuce leaves, nor do I know why leaves are sometimes tipped with black. I just know that I can’t eat it.

This frustrates me.

How many times have you purchased bad lettuce or fresh fruit that ends up in the garbage? I bet you’ve all tasted “baseball” hard peaches or pears and nectarines that never ripen and are as crunchy and dry as cardboard. One bite and in the trash they go.

So why are fruits and vegetables like this?

WHAT ARE YOUR THOUGHTS on the quality of today’s fresh fruits and vegetables? I’d like to hear your insights and your experiences.

 

Sliced strawberries, cucumbers and Amablu Gorgonzola cheese added to Romaine lettuce made a perfect salad. I topped the salad with lemon poppyseed dressing.

FYI: Amablu Gorgonzola cheese is made at Faribault Dairy in Faribault, Minnesota, where it is aged in sandstone caves along the Straight River. This is home to America’s first blue cheese plant, dating back to 1936. The award-winning cheeses produced in my community are among my favorite cheeses.

© Copyright 2011 Audrey Kletscher Helbling

 

A sweet treasure in downtown Lamberton March 9, 2011

Filed under: Uncategorized — Audrey Kletscher Helbling @ 8:49 AM
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DRIVE INTO ANY SMALL TOWN, U.S.A., and you’ll likely discover a treasure that the locals take for granted.

For instance, in Lamberton, Minnesota, I recently spotted a vintage sign on a beautiful brick building along the town’s main drag. I didn’t have much time to investigate as the guys in the car were anxious to keep moving. But we stopped long enough for me to snap a few photos and peer through the front window and door of Sanger’s Bakery.

 

This sign, suspended from Sanger's Bakery, first drew me to the building.

Inside, time stood still. An old 7-UP clock hung on the wall behind empty glass bakery cases fronted by one vintage stool (that I could see). Boxes of candy sat on the counter. I almost expected the baker aka ice cream and candy seller to walk into view, open the door and let me inside.

That, of course, was wishful thinking.

The bakery is closed, although men gather here in the morning for coffee, I’m told. You won’t find doughnuts or cinnamon rolls or loaves of freshly-baked bread, just coffee and conversation at the coffee klatsch.

Now, if I had discretionary cash, I’d buy this place, spiff it up a bit, but not too much to ruin its charming character, and reopen the combination bakery, ice cream parlor and candy store.

I could see the possibilities in that weathered sign, in the stunning brick building and in that single, empty stool.

 

The bakery's front window.

The bakery sits on a corner. I took this building side view through the closed window of the car, after we had driven around the block.

An up-close shot of the lettering on the bakery I wish was still open.

IF YOU KNOW ANYTHING about Sanger’s Bakery or have memories of patronizing this business, please submit a comment. I’d like to learn more about this former bakery which I consider a small-town treasure.

© Copyright 2011 Audrey Kletscher Helbling