ourier - Independent News Herald

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ourier
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Volume 25 • Issue 10 • August 2016
Menagerie
Greens
Fresh greens grown
locally with
aquaponics
by Trinity Gruenberg
[email protected]
Tim and Caroline Venis of rural Eagle
Bend are growing crops in a unique way with
aquaponics.
Aquaponics is an ancient method of growing plants using Áoating platforms on the water and live Àsh for nutrients.
The technique dates back to the Aztecs.
They cultivated on islands known as chinampas that Áoated on the water in the shallows
of a lake with waste dregged up from the bottom of the canals to irrigate the plants and
help provide nutrients.
In South China, Thailand, and Indonesia
they farm and cultivate rice in paddy Àelds
with Àsh. These are early examples of aquaponic systems.
Aquaponics has gained more popularity in
recent years and the system has been modernized.
“In the last 40 years, man has really started
picking up on it,” said Tim.
Tim and Caroline began looking into
aquaponics as a way to grow fresh greens
year round and to provide a way out of beekeeping.
“We learned about aquaponics one winter and Tim kept looking on the internet and
studied it,” said Caroline.
“I’ve been going to California for 30 years
[for beekeeping] and we had fresh produce
year round. We decided to stay here in 2006
and we were looking for a way to do that
and looking to get out of the bee business.
I couldn’t Ànd something I wanted to do, so
when I saw this, it just made sense,” said Tim.
They have three grown children, Amelia, Nicole and William. The girls have been
helping out until they return to college. Amelia, a graphic design student, designed the labels and their website.
“He’s a farmer. Always has been a farmer
and always will be a farmer,” said Caroline.
“We can provide good quality food year
round and that’s how we’ll do it,” said Tim.
After months of research and planning,
Tim traveled to the Mother Earth News Fair
where he met an Aquaponics dealer. In December of 2014, he traveled to San Marcos,
Texas and spent two weeks training at Lily
Pad Farms.
They started preparing for the greenhouse
last summer, in between commercial beekeeping. In January 2014, they braved a blizzard to purchase a green house in Wisconsin.
They disassembled the greenhouse in the cold
and brought it back to Eagle Bend where it
was erected and 12 feet were added on.
“We got it warm enough in here and things
did grow, which is amazing,” said Caroline.
“It was 15 below in January and the water
was 72 degrees,” added Tim.
“You can’t control the weather. This is indoor growing where we control the climate.
We won’t get hailed out, hopefully the snow
won’t collapse it and we can go at least 10
months of the year growing multiple crops.
People don’t know what good quality greens
are here in the winter time. Greens are trucked
in from 1500-2000 miles away and it spoils
two or three days after you get it. Because it
only has a shelf life of seven days and between harvest and transporting, it takes up to
Àve days to get it here,” explained Tim.
When Menagerie Greens Àll their orders
they are harvested that morning, shipped out
and in your home that evening.
“You will have it Àve to seven days so you
will have time to enjoy it and eat it,” added
Caroline.
They have dubbed their operation as Menagerie Greens Inc.
“It means lots of things. It’s the French
word for caring for a herd or a farm and in
English it kind of means ‘lots’ or ‘many.’”
shared Tim.
A Àtting name for a growing business.
They started with a 60 foot greenhouse
that they built themselves, so they could learn
the system. In the future, they hope to build
a pole barn to grow greens in, that way they
will have complete control of the climate.
“We are still learning,” said Tim.
“It’s a big learning curve,” added Caroline.
They are growing Àve different kinds of
lettuce, tomatoes, blue curly kale, celery and
rainbow chard.
“You can’t grow root vegetables in here
because the roots have no
where to go,” explained Caroline.
Their system holds around
8000 gallons of water that circulates through every tank.
They have a 3000 gallon
tank that houses over 700 tilapia Àsh and circulates the
water through two grow beds
that hold 2500 gallons each.
They built their grow beds
out of concrete blocks with a
liner. They did all the plumbing and heating themselves.
Everything, minus the electrical.
Tim explained that they
use about 10 percent of the
water that a garden would use.
“And instead of growing
one crop, we could grow Àve
or six crops,” said Tim.
They use plastic and foam
platforms to grow their crops
that Áoat on the water in the
grow beds. They will be
switching to foam due to the
ability to grow 1400 plants instead of the 800 with the plastic platforms.
The foam is a dow blue board and the micro greens are grown in coco coir made from
ground up coconut husks. There is no dirt of
any kind used in growing the crops. They
also use rockwool that is created from super
heated and spun rock to create a porous and
breathable growing medium.
They have attached string to the Áoating
platforms up to the roof of the greenhouse for
the vining plants.
harvested.
“People have suggested other Àsh such as
perch, and I might do that in the future, but
for now, tilapia is what I learned with,” said
Tim.
How does aquaponics work?
Aquaponics differs from hydroponics,
which is a trough system where all of the nutrients have to be added. In aquaponics, the
Àsh add the majority of the nutrients.
“We feed the Àsh and they create a waste
with nutrients. Their waste goes into the water and into the Àltering system we have,”
said Caroline.
“We are growing bacteria in the system
and the bacteria eats the waste and turns the
ammonia and the waste to nitrites. Another
set of bacteria turns the nitrites to nitrates that
the plants can take up,” explained Tim.
The bacteria is used to control the ammonia, because if too much builds up it will
kill the Àsh. They have three “settling” tanks.
One tank allows the waste to settle and start
the bioÀltration and nitroÀcation process with
the bacteria. Another tank is used to add additional nutrients and that water is fed into the
grow bed.
They add nutrients such as potassium and
iron which is noticeable in the vibrant colors
of the plants.
“The plants pick up the nutrients so they
can grow. The clean water circulates back to
the Àsh,” noted Caroline.
Between the bacteria in the system and the
plant roots it cleans the water. They have added air pumps every four feet to keep oxygen
in the water.
“It’s a continuous cycle. The pumps run 24
hours a day. The water is constantly moving,
the air is moving and the fans are on all the
time to keep air circulating,” said Tim.
Tim Venis held up a platform full of kale that Áoats in the grow bed. The roots dangle
in the water and absorb the nutrients out of the water.
The tilapia are kept in intentionally darkened water with the help of organic natural
acid to prevent algae growth. The Àsh bubble
to the surface for food when they see Tim approach.
They chose tilapia because they are a fast
growing Àsh. The Àsh are small, for now.
When they reach full size they too will be
To keep the air cycling and control the
temperature, the greenhouse roof will automatically pop open. There is a thermostat in
the ceiling that monitors the temperature and
controls the vent. They also use shade cloths
over the greenhouse to control the heat so it
won’t burn the lettuce. The greenhouse feacontinued on pg. 2
Call 218.756.2131 to advertise in next month’s issue
Todd-Wadena Courier – August 2016 – Page 2
Menagerie Greens . . . . . .
They use coco coir and rockwool to grow their vegetables and microgreens. No dirt
of any kind is used in this process.
tures a gothic arch to help shed the snow. It
also has double layered plastic for insulation
that won’t get whipped by the wind.
“There’s a lot happening here and we’re
still learning the ins and outs of it,” shared
Tim.
Arid areas could beneÀt from an aquaponics system. Their dream is to help bring aquaponics to third world countries and help them
establish crops to feed their villages.
The plan is to grow the crops year round.
The greenhouse is heated with the help of a
wood boiler. The water is also heated to 70
degrees, otherwise the plants would die in the
cold water.
Microgreens
They also produce microgreens as another
cash crop.
Microgreens are a tiny vegetable green
that produce an array of Áavors from sweet to
spicy.
They plant the seeds in coco coir and keep
them in the dark for four days. They are then
uncovered and grow for about four to six
days and then they are ready to harvest.
“It has more nutrition than the actual vegetable and tastes exactly like the vegetable,”
said Caroline.
“They’re high in nutrition, Áavorful and
you can put them in sandwiches and salads,”
added Tim.
“I’ll put them in stir fry and on pizza,”
added Caroline.
They are growing an assortment of microgreens such as: kale, red beet, yellow beet,
red cabbage, wheatgrass, pea shoots, mustard
and radish.
Their microgreens are coming soon to
continued from front
some local restaurants.
Cultivating
the
crops
“Everything is
raised organically
because we can’t
put anything in the
system or it could
kill the Àsh,” said
Tim.
They
wear
gloves when they
touch the plants and
people who enter
the greenhouse step
on a foot bath pad
to prevent outside
contaminants from
entering.
Caroline Venis harvested fresh kale to bring to the farmer’s
They Ànd working market later that day.
in the greenhouse relaxing. Tim read that
get good quality greens here in the winter
working in the greentime. There are a lot of animal products used
house could lower blood pressure.
“There’s something about working with and root vegetables that keep, so we hope to
include this in their diet,” said Tim.
nature that is just right,” continued Tim.
Menagerie Greens is located at 36741
He is in the process of building a dutch
bucket system that they will grow peppers 185th Avenue in Eagle Bend. They are open
and cucumbers in that will eventually grow Tuesday mornings from 8:30 a.m.-12 p.m.
and on Thursday afternoon from 3-7 p.m.
all the way to the rafters.
In June they began selling their delicious For more information visit www.menagermicrogreens and produce at the local farm- iegreensinc.com.
er’s market in Long
Prairie and through
the Harvest Market
in Alexandria, online, and from their
home.
“The
more
people we can get
nutritious food to,
the better. The diet
around here is not
necessarily the best.
Part of that is beHours: Tues. 8 a.m. to noon and Thurs. 3 p.m. to 7 p.m. or by appointment
cause of the climate
Organically grown Lettuces, Swiss Chard, Kale and a Variety of Microgreens
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Todd-Wadena Courier – August 2016 – Page 3
Back in the day
by Cindy Drevlow
My fondest memory of cucumbers...strike that, don’t think I have
one. When I was growing up, we
had about an acre garden, with over
half of it planted to cucumbers. I
and my sister would weed by hand
(no tiller), and carry water to it with
pails. We had no garden hoses or
irrigation. There also was no money for pesticides, so we took our
little pails and crawled along the
rows, picking bugs off the plants.
We’d squish them between our Àngers and drop them in our pails. It
wasn’t a job for the faint of heart,
but nothing was easy back then.
We lived about Àve miles from
St. Martin, and they had a pickle
processing plant. So, early in the
morning, my mom and us two girls
would Àll gunny sacks full of cucumbers, and set off for town. Our
vehicle at that time was an old
black Oldsmobile, and the trunk
would be about dragging on the
tires due to the weight of the cukes.
The same trunk also served to haul
calves, sheep, pigs, whatever needed to be moved, as we had no farm
truck. We’d tie the trunk lid down
loosely with twine strings so the
animals wouldn’t suffocate.
The pickle factory was picky
about the size and freshness of the
cucumbers, and whatever they rejected we took home to make into
pickles at the farm.
I can remember my mother Àlling our old wringer washer with
cold water and putting the left-over
cukes in and running through a cy-
cle. This removed most of the little
prickly things. Then the canning
would begin. *Note: do not try this
with your automatic washer. Doubt
the results would be the same.
The money that we made from
selling our produce went towards
school clothes. After we went
through “country school”, and
started “town school”, we needed
new clothes, as girls were only allowed to wear dresses. The dress
code was “no pants”.
I can remember starting 7th
grade in town school, and I got two
new dresses. My mother ordered
them from a Montgomery Ward
catalog. They had a section of leftover/returned clothing that was on
sale. You didn’t get to pick what
you wanted, you just ordered like
two dresses for $8.98, and what
they sent you was a surprise. I will
remember those two dresses for as
long as I live. Trust me, you were
never asked if you liked them, or
should we send them back. I don’t
think they had a return policy on
the sale items anyway.
Both my sister and I have multiple closets full of clothes now.
We compare notes and think it’s
because we started with nothing.
Most of it comes from second hand
stores or garage sales, but there’s
some kind of comfort in knowing
we won’t run out of stuff to wear.
Funny how this story started with pickles and ended with
clothes. I guess that’s a woman’s
prerogative.
Scenes from the
Wadena County Fair
26th Annual Old Wadena
RENDEZVOUS
& Folklife Festival
August
13 & 14
SATURDAY
10:30 a.m. Ojibwe Flute Music by Jake Kahne
11:30 p.m. - 2 p.m. Amanda Standalone, Dave Virnala,
Leane Periuis Flynn, and Caitlin Robertson
2 p.m. Margo McCreary On Time Circus puppet show
3 p.m. John Gorka
SUNDAY
Ojibwe Flute Music by Jake Kahne
11:30 a.m. - 12:15 p.m. Curtis and Loretta
12:15 p.m. - 1 p.m. Margo McCreary and On Time Circus puppet show
1 p.m. - 2:45 p.m. Brain Wicklund and the Barley Jacks
3 p.m. - 3:45 p.m. Curtis and Loretta
Info. & Directions: www.oldwadenarendezvous.org
Gates open 10 a.m.-Close 5 p.m.
Admission $10 Weekend, Kids 12 & Under Free
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Cortney Roiko walked her calf in the show area with her mother
watching on.
Avery Lintener hugged his bunny while posing for the camera.
Todd-Wadena Courier – August 2016 – Page 4
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Browerville
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HUSQVARNA SAWS & LAWN PRODUCTS
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WITH COMPLETE
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320-732-3997
Fax: 320-732-6162
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Todd-Wadena Courier – August 2016 – Page 5
Central Todd County Care Center
~ Canning Myths ~
I’m sure you’ve heard one or
more of these before. Here is
an incomplete list of “canning
myths”.
Only grandmothers and little
old ladies home can foods—During the Great Depression anyone
who could can did so. It was a
way to preserve the harvest in rural communities and the excesses
from Victory gardens in urban
communities. It remains a popular
rural community activity. However, with the Y2K scare home
canning saw a renewal. Anyone
interested in self-sufÀciency and
realizing economic savings are
turning to home canning. On the
forums it is quite apparent that the
trend is heading towards younger
adults now home canning.
Canning is expensive—Home
canning is in many ways no more
expensive than normal cooking.
True, you do need a pressure canner for canning low acid foods but
for as low as $150 you can easily buy all the equipment needed
new including a few new jars. Cut
that cost by buying used if possible. From there it is a matter of
Ànding used mason jars and rings
then buying new lids. Cheap/free
sources are yard sales, estate sales,
Craig’s list, freecycle and word of
mouth.
Canning is time consuming—
Home canning is no more time
consuming than normal cooking
even when it comes to prep work.
Some foods are more labour intensive but there are several inexpensive specialized appliances
to help you with this. Many of
these can be picked up rather inexpensively at yard sales and resale
stores. Once the food is in the jars
and in the canner the only time involved is the processing time during which time you can be doing
something else.
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Canning is complicated—Canning is not complicated! If you
can follow a recipe you can easily home can. There is a learning curve of course mainly to get
comfortable with the process and
get your rhythm but once you’ve
canned a couple of loads it is no
more complicated than baking a
cake from scratch using a recipe.
Canning is seasonal—Some
stores perpetuate the myth that
canning is seasonal beginning
when strawberries come into season and ending with tomatoes.
Canning is not seasonal. It is a
frugal, money saving activity that
can be done year round. For many
home canners there is the busy
canning season then there is the off
season with the only difference being the number of times the canner
runs in a week. Off season you can
take advantage of meat and poultry sales, wild game/Àsh catches,
produce discounts and canning
things like beans (kidney, Great
Navy, baked), soups, stews, stocks
and broths.
Only jams, jellies, fruits and
pickles can be home canned—
This myth is perpetuated by those
who do not understand about canning low acid foods that require a
pressure canner. The list of foods
that should not be home canned is
signiÀcantly lower than the list of
foods that can be home canned.
Pressure canners are dangerous–Floating around in the vast
space known as the internet are
all kinds of stories about a pressure canner or cooker (2 different things) blowing up on someone, usually a friend of a friend’s
grandmother. Modern pressure
canners have safety devices built
in to prevent any problems from
over pressurizing the vessel. With
proper use a pressure canner is no
more dangerous than a fry pan!
Home canned foods cause
food poisoning—This is one area
where home canning gets a bad
rap because it is easy to blame
food poisoning on improperly
home canned foods.
You need a lot of storage space
for home canned products—Ideally home canned foods should
be stored in a cool, dark place.
While a large walk-in-pantry like
mine or a spot in a basement is
likely the best storage for home
canned foods, home canners living in urban areas have become
quite creative with Ànding storage
solutions. Some have turned small
linen closets into pantries while
others have taken to storing home
canned foods under beds and
couches. Some have stacked the
cases then covered with a small
round tabletop and tablecloth
creating an accent table using the
stacked cases as a base. Think vertical with sturdy shelving as well
to maximize what storage space
you do have.
Canning products are only
for humans—Many home canners concerned about the quality
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of their own food are taking that
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Marty Host
27476 County 26
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Browerville, MN 56438-5184
Browerville, MN 56438
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320-630-3638
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Todd-Wadena Courier – August 2016 – Page 7
A day at the
Todd County Fair
. . . Recipes for a change of taste . . .
Green Tomato Pie
Gauge Carstensen and his sister, Sara, competed with many different goats in the 4-H goat show.
If you have
plenty of tomatoes,
gather some of the
green ones, or wait
until frost nips your
garden, then quickly
gather all the green
tomatoes still on the
vine and make this
old family favorite.
My dad usually
had hired men to
help with the harvest. I can remember my mother making this pie for
dessert, and not telling the men what
it was. They thought it was apple pie.
When they found out what it was their
faces turned as green as the tomatoes.
Ingredients
1-1/2 cups sugar
5 tablespoons all-purpose Áour
1 teaspoon ground cinnamon
Pinch salt
James Kraska of Swanville was very proud of his show calf Cleo
for which he earned a blue ribbon.
Ingredients:
25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each)
tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley Áakes
2 teaspoons dried basil
2 teaspoons crushed red pepper Áakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon
juice
Directions:
In a Dutch oven, bring 8 cups water
to a boil. Using a slotted spoon, place
tomatoes, one at a time, in boiling wa-
3 cups thinly
sliced green tomatoes (about 4 to 5
medium)
1 tablespoon cider
vinegar
Pastry for doublecrust pie (9 inches)
1 tablespoon butter
Directions
In a bowl, combine
the sugar, Áour, cinnamon and salt. Add
tomatoes and vinegar; toss to coat.
Line a pie plate with bottom crust.
Add Àlling; dot with butter. Roll out
remaining pastry; make a lattice crust.
Trim, seal and Áute edges. Bake at
350° for 1 hour or until tomatoes are
tender. Cool on a wire rack to room
temperature. Store in the refrigerator.
Yield: 6-8 servings.
Homemade Canned Spaghetti Sauce
ter for 30-60 seconds. Remove each
tomato and immediately plunge in ice
water. Peel and quarter tomatoes.
In a food processor, cover and
process green peppers and onions in
batches until Ànely chopped.
In a stock-pot, combine the tomatoes, green pepper mixture, tomato
paste, oil, sugar, salt, garlic, oregano,
parsley, basil, pepper Áakes, worcestershire sauce and bay leaves. Bring
to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
Add 2 tablespoons lemon juice to
each of nine hot 1-quart jars. Ladle
hot mixture into jars, leaving 1/2 inch
head-space. Remove air bubbles; wipe
rims and adjust lids. Process for 40
minutes in a boiling-water canner.
Yield: 9 quarts.
Pickled Eggs
With all the hoopala about raising your own chickens now a days,
there seems to be plenty of homegrown eggs out there. When you
get an excess amount, and can’t
Ànd someone who needs them,
make up a batch of pickled eggs.
Pickled eggs are a common
snack sold in bars/food establishments. They are very easy to
make. Homemade pickled eggs
are not shelf stable. They must
be refrigerated! They will keep
in the refrigerator for about 6
months. Twelve large eggs will Àt
nicely into a quart canning jar.
Recipe for Pickled Eggs
1 dozen eggs
1 large onion
1 cup white vinegar
1 cup water
1/4 cup granulated sugar
1/2 tsp. sea salt
1/2 tbsp. mixed pickling spices
Place the eggs in a saucepan
and cover with water. Bring to a
boil over medium-high heat. Boil
gently for 10 minutes. Drain. Run
cold water over the eggs to cool,
then shell. Cut onion into slices
then in half. Place the pickling
spices into a tea ball or form into
a spice bag using cheese cloth.
Combine vinegar, sugar and water in another saucepan. Bring to
a boil. Swish the spices for about
40 seconds in the vinegar brine.
Layer the eggs and onions into a
one litre mason jar. Pour the brine
over the eggs leaving 1/4-inch
head-space. Cap. Refrigerate one
to two weeks before serving.
Lakes Area Pregnancy
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repair and TRUST
We also buy Gold and Diamonds
Hours: Mon.-Fri. 8-5
Available by appointment
after hours
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