Notice: Function wp_enqueue_script was called incorrectly. Scripts and styles should not be registered or enqueued until the wp_enqueue_scripts, admin_enqueue_scripts, or login_enqueue_scripts hooks. This notice was triggered by the nfd_wpnavbar_setting handle. Please see Debugging in WordPress for more information. (This message was added in version 3.3.0.) in /home2/carolze4/public_html/wp-includes/functions.php on line 6078
tradition Archives - Page 3 of 3 - Carolyn CAREs

Continuing The Tradition

Next summer we will be celebrating our farm’s centennial. In 1913, Daniel Olson moved his wife and four children from Monona County, Iowa to Lyon County, Minnesota. I cannot imagine packing up everything in a wagon and venturing 230 miles from everything you’ve known. If I were to drive it today, it would be about a 4 1/2 hour drive. The dreams of making a better life for your family are powerful. It is what drove men and women from one coast to the other then, as it does now.

The oldest of the four children, Nuel, eventually took over the farm from his father. Nuel also had dreams of making a better life for his family. He jumped at the opportunity to start raising certified seed for the Minnesota Crop Improvement Association in the 1940’s, when his two boys were young.

Left to right: Nuel, Robert, and Kenny (my father in law). This photo appeared in a magazine at some point in time.

My father in law, Kenny, did not attend high school in our town. He attended “Aggie School” at what is now the University of Minnesota, Morris. When his brother was fighting in the Korean Conflict, Kenny took a year off from school to help his dad on the farm.  The purpose of “Aggie School” was to teach the boys the newer farming methods. It was like a boarding school for boys who wanted to farm.

When Kenny took over the farm after his brother passed away, he continued to raise certified seed for MCIA. He was very good at raising seed, and was a well respected business man. He was also known for his integrity. He built the farm, little by little, to make a better life for his family.

Jonathan enjoyed working with pigs when he was in high school, and dreamed of building a pig barn after he was out of college. He graduated from college in 1988, and we married later that summer.  A little over a year after we were married, he remodeled a shed on our little farm, and was able to start raising pigs. He went on to build a few more barns that were better for the animals, and would allow him to fully capture the manure.

When first approached with the idea to raise crops organically, Jonathan was a little hesitant. He researched the requirements, and decided to give it a try.  He knew we needed to do something a little different to keep the farm successful, and this seemed like a good opportunity. Round Up Ready soybeans were becoming the hot ticket, which meant there was less demand for the public seed we were raising.  Raising our crops organically turned out to be a good fit for us.  We know it isn’t for everyone, and that is okay. Everyone has their own dream, their own thing that they do well.  This is ours.

When I look back at the history of our farm, I see that we are just continuing the tradition of our forefathers to grasp onto opportunities. To reach for our dreams, and to make a better life for our family.

Our farm around the early to mid 1940’s

Our farm today:

First Snow!

Call me crazy, but I love the first snow of the season. After staring at brown grass and empty fields for awhile, the blanket of snow makes everything look so fresh and clean.

Traditionally, I bake the first batch of Christmas cookies during the first snowfall. Even if it happens to be October!

When Jonathan and I were first married, we lived in a tiny house across the section from where we now live. We didn’t want to turn on the fuel oil furnace too early in the fall, so sometimes the house was pretty chilly.  I think it was the first October that we were married, on the day of the first snow the house was very cold. I decided to bake some cookies to warm up the house. The snow reminded me of Christmas time, so I baked Christmas cookies.

I have kept this tradition just about every year, maybe baking the day after if I didn’t have the right ingredients on hand.  The other part of this tradition has remained as well. None of the cookies make it to the end of the week.

This year, our first snow fell while I was out of town. (Which is a funny term, since I don’t live in town-maybe I should rephrase with out of the county?)  When I arrived home that evening, I was tired from the long day of meetings and driving on slick roads. I still had to go to the grocery store to buy ingredients for a large batch of chili that I was making for a chili cook off at church the following morning.  Cookies didn’t even enter my mind.

When I arrived home from the grocery store, I made my chili, a batch of corn bread (from a box), and caramel for the rolls for the high school Sunday School class.  I think I went to bed around 1:30 am.  After the very fun chili cook off, I came home and propped my sore ankle on some ice, and vegged out for awhile. Again, cookies didn’t even enter my mind.

I’m kind of sad that the excitement of the first snow was lost due to a crazy weekend. As I am making my Thanksgiving pies today, I will try to slip a batch of Christmas cookies in the oven.

Today I am making Double Layer Pumpkin Pie:

Double Layer Pumpkin Pie
4 oz cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups thawed Cool Whip
1 prepared Graham cracker  crust (6 oz)
1 cup milk
1 can (16 oz) pumpkin (not the canned pie filling, just pumpkin)
2 pkg. (4 serving size)  instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, 1 tbsp. milk and sugar in bowl with wire whisk
until smooth.  Gently stir in whipped topping.  Spread onto
bottom of crust.
Pour 1 cup milk into large bowl.  Add pumpkin, pudding mixes
and spices.  Beat with wire whisk until well mixed.  (Will be thick.)
Spread over cream cheese layer.
Refrigerate 4 hours or until set.