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Country Cousin

Summer...

Hi Folks!

What a wonderful time to live here in Marinette County! The mosquitoes are getting less hungry, weather has been nothing short of marvelous, and even the wood ticks are easing off. Can’t say the same for June bugs, but those electric bug killers that look like tennis racquets are absolutely marvelous. Great for wasps and such too, because when you get one you know it’s dead.

Not much consolation in the declining June Bug attacks. They’ve probably all morphed into grub worms, which will soon be busy eating the roots of plants I’d like to see grow and flourish.

SUMMER FUN!

Festivals are everywhere, so many it’s hard to decide what to do and where to go. This weekend the Village of Pound has its 10th annual Fireman’s Picnic on Friday, June 28 and Saturday, June 29. The fun starts with lawn mower pulls on Friday, and both days will have music, food, beverages and fun, including raffles and drawings. Saturday events start with a car show from 9 a.m., tractor pulls at 11 a.m., bouncy house for kids at 1 p.m., truck pulls at 4 p.m., DJ “Special Moments” at 7 p.m. The day ends with fireworks shortly after 10 p.m., and their fireworks usually are awesome!

Then on Sunday, June 30 celebrate the end of June Dairy Month with Breakfast on the Farm. This year’s hosts are Mark and Dawn Carviou on their farm near the junction of County G and Hwy. 180 in Porterfield. The all you can eat feast, featuring mainly foods produced right here in Wisconsin, includes pancakes, eggs, sausages, cheese curds, real maple syrup, applesauce, milk, juice, coffee and ice cream sundaes. If you can even taste it all, you’re doing pretty darn good. And yhou can go back for seconds if you’re hungry enough. Cost is just $6 for adults and $4 for youngsters aged six through 10. Children under six eat free, so borrow some neighbor kids if you don’t have any of your own handy, and go enjoy the day.

There will be dairy demonstrations at a petting zoo, face painting, balloons, kids bouncy play area, wagon rides, tours of barns, cattle viewing and music by a real live polka band.

If you’re into bicycling, the BAMC Menominee River Century ride starts from Marinette High School on Sunday, June 30 and includes five routes through scenic and historical sites in both Marinette and Menominee Counties with 10 fully stocked rest stops along the way. The 15K Family Fun Route features a rest stop with games, prizes and kid-friendly snacks. Check it out. Registration discounts are offered for early registrants, groups and families.

But that’s just the start of a busy week.

Starting on Thursday, July 4 Crivitz festivities includes a parade at 11 a.m., flea market all day, bouncy houses, horse drawn wagon rides, food and drink, DJ music and fireworks at 10 p.m., with Saturday, July 6 as a rain date. But it’s not supposed to rain. On Friday and Saturday there’s an adult men’s slow pitch softball tournament at the ball field next to the park, and Saturday events include a VFW brat fry and fireworks after the free Ski Cat and Twin Bridge water ski shows, one at Lake Noquebay Park and the other at the Town of Stephenson Boat Landing Three park. (Bring your own chairs.)

Menominee hosts a 4th of July celebration at Great Lakes Memorial Marina Park 6 to 10 p.m. on Thursday. You can picnic in the park, enjoy music in the bandshell and kid’s activities and then watch the fireworks after dark.

Wausaukee has a huge Independence Day celebration on Saturday, July 6, including a 1 p.m. parade and fireworks at night, with food, drink and special events and live music all day and into the evening.

There are flea markets and farmer’s markets, sandy beaches and private family celebrations, including fireworks, at homes and cottages all over the county.

Summer is here! It’s time for fun!

WATER SKI SHOWS

Crivitz Ski Cats will be performing at Lake Noquebay County Park at 6 p.m. Wednesday, June 26, Saturday, June 29, Wednesday, July 3, and Saturday, July 6. There will be fireworks after the July 6 show. Shows also on Wednesday, July 10, Saturday July 13, and Wednesday, July 17. Then there’s a break for state competition until the Wednesday/Saturday schedule resumes after Saturday, July 20, when there’s no show.

Twin Bridge Ski Team performs most Thursdays and Saturdays throughout the summer at the Town of Stephenson Park on Boat Landing Three Road.

Admissions are free, except for the county parks sticker needed at Lake Noquebay, but free will donations are greatly appreciated by the ski teams. Bring your own chairs or you could end up sitting on the ground.

BIG BUSINESS

Have a sister-in-law who grew up right here in Wisconsin and claims she believed the other kids who told her chocolate milk came from brown cows. Said she didn’t know better until she moved out into the country and was disappointed to find out the brown cows on the farm next door gave plain old white milk, just like the black and white ones.

Most of us here in the Dairy State know better than that, but probably most of us don’t appreciate that dairying is the second largest industry in our state, providing jobs for 146,000 people, and adding $26.5 billion to our state’s economy. That compares with citrus farming in Florida, which brings in about $9.3 billion, and potatoes, that generated $2.7 billion for the Idaho economy.

Oh, yes! The dairy industry in Wisconsin is huge!

And perhaps the best part, despite the ever growing trend toward corporate mega farms is that 98.5 percent of Wisconsin farms are still owned by either individuals or families (86.8 percent), family partnerships (7.8 percent) or family corporations (3.9 percent).

Wisconsin has 24 percent of all licensed dairy farms in the United States, and 44 percent of Wisconsin is farmland. If that acreage doesn’t include forest crop land, it’s a wonder there’s any room at all for people. But especially here in the great real north we know there’s plenty of space for cows, deer, humans and fish.

Cheesemaking is where Wisconsin really excels. Wisconsin cheeses won 37.8 percent of the awards in the 2012 World Championship Cheese Contest. By comparison, cheeses from New York State, the next highest, won 8 percent of awards and Swiss-made cheeses took home 7.6 percent of the honors.

Incidentally, per capita consumption of dairy products continues to grow here in America, even though drinking whole milk is on a decline. On average, each person in the US consumed 13.5 pounds of yogurt in 2010, up from 6.5 pounds a decade earlier. We’re eating slightly less ice cream, but slightly more butter and cream products than we did in 2000.

One quart of milk weighs 2.15 pounds, and 46.5 quarts of milk weigh 100 pounds. To make a pound of butter requires approximately 21.8 pounds of whole milk (that’s almost 10 quarts) . It takes 9.8 pounds of whole milk to make a pound of cheese, 12 pounds of whole milk to make a gallon of ice cream, and 7.3 pounds of skim milk makes one pound of cottage cheese. Yogurt is quite a bargain. One pound of whole makes one pound of plain yogurt.

BERRY PICKING

Strawberries are ready, rhubarb is still producing, asparagus is nearly done.

Perhaps you’d better check your favorite blueberry patch soon if you want to pick some this year. Generally they’re ready to pick in early to mid-July, but some might be getting ripe now. The beautiful blueberries are a treasure house of flavor and nutrients. Eating ample amounts of them is even said to improve your eyesight.

That thought aside, blueberry jam and blueberry pie are reason enough to go through the work involved in picking and eating the wild berries, which generally are far, far smaller than their tame cousins and have a better flavor.

There’s a right way and a wrong way to clean the delicate blueberries. First, when you pick them, use buckets or baskets shallow enough that the berries don’t crush each other.

Berries picked in the wild generally contain ample amounts of leaves, twigs and other foreign matter. We find it works best to roll them gently on a terry dish towel and blow or pick out the debris before putting them gently into a strainer for washing.

If you aren’t going to use the berries right away, stop here. Put the berries, in a layer no more than two or three inches thick, into a container and refrigerate. (By cleaning off the dry debris before refrigerating you avoid the problem of having condensation cause the leaves to cling to the berries.)

If you are going to use them promptly, continue with the cleaning. Put the berries into a strainer, keeping not more than three inches of berries in the bottom of the strainer to avoid bruising the ones on the bottom.

Set the strainer into a pot or bowl big enough to let the strainer sink to the bottom. Set the pot into the sink. With the water running somewhat slowly, fill the container with cold water and let it run over. Leaves and things will float out over the top. Remove the strainer and dump the water. Repeat two or three times. Place paper towels on edged cookie sheets, and then gently pour the drained blueberries on them to dry.

NO BUGS

Mama always said God gave us mosquitoes, wood ticks and snakes so we here in beautiful Marinette County would know we really aren’t in Heaven yet.

Well, she’s there now, God rest her soul. She’s where the trout are biting and the mosquitoes are not. Where you can enjoy fun in the sun all day and never get burned. Where you can sing around a campfire without getting smoke in your eyes. Where you can have the rainbows without the rain. Where they serve red, white and blue beans and red, white and blue cookies for the Fourth of July if they want to.

Where there’s no hate, no pain, no anger, no regrets. Only love. Eternal and everlasting. Getting there is what life is all about!

COOKIN’ TIME

Here in Wisconsin we don’t usually think about including dairy products in our meals. We’d have to try really, really hard to leave them out. The folks on the Wisconsin Milk Marketing Board have come up with some wonderful new recipes this year, and they’re willing to share! We do live in the land of milk and honey, so we might as well enjoy it. And if they sometimes turn the milk into cheese and ice cream and butter, well that just makes it all the better!

JUNE CHILI

Makes 8 to 10 servings. Just keep simmering in the slow cooker and whenever someone comes in hungry they can serve themselves. You just stay in your lawn chair and relax! Serve with ice cold lemonade or beer, and one of the lovely desserts below if you’re looking to make an impression.

3 pounds bulk pork sausage

1-2 jalapenos, seeded and diced

4 cups farmers market vegetables, diced (summer squash,

zucchini, asparagus, onions, bell peppers)

6 cloves garlic, minced

2 tablespoons chili powder

1 (14.5-ounce) can beef broth

1 28-ounce can crushed tomatoes

1 (15.5-ounce) can black beans, drained and rinsed

2 cups plain yogurt

In heavy 4-quart saucepan, cook sausage and jalapenos over medium high heat, stirring frequently until meat is no longer pink; drain. Add vegetables, garlic and chili powder to sausage mixture and saut 5 minutes. Add beef broth and tomatoes; reduce heat and simmer 20 minutes. Stir in black beans and yogurt; cook 5 more minutes. Or put into slo cooker, turn heat to low, and keep at safe serving temperature all afternoon if you want to. Serve with additional yogurt for topping, and probably oyster crackers or tostada chips and avocado spread.

CREAMY AVOCADO SPREAD

Add this pretty and delicious treat to your dip repertoire. Serves 8-10. Choose a mold that’s simply shaped and not too fussy for easy unmolding.

1 envelope (2 1/2 teaspoons) gelatin

1 tablespoon butter

1 clove garlic, minced

1/4 cup heavy cream

1 1/2 cups sour cream

2 avocados, (1 1/2 avocado mashed; 1/2 diced)

Salt and pepper

1 cup fresh refrigerated salsa

Crostini, toasted bread chunks or tostada chips

In small bowl, sprinkle gelatin over 3 tablespoons warm water; let stand 5 minutes. Meanwhile, melt butter in medium skillet over medium heat; add garlic and saut. Add cream and gelatin mixture; stir until gelatin melts. Remove from heat; whisk in sour cream and mashed avocado. Pour into small, buttered bowl or fancy mold. Cover and refrigerate at least 4 hours. Unmold onto serving plate and top with salsa and diced avocado. Serve with crostini or tostada chips.

STRAWBERRY CHOCOLATE TRES LECHES CAKE

Unless memory fails, “Tres Leches” means “very milky.” This calls for several types of dairy products, and “very rich” would also be a good description. Makes 24 very delicious servings in any case. Sprinkle on some blueberries when you serve this and you’ll have a red, white and blue dessert.

1 (16.5-ounce) white cake mix

1 1/2 cups chocolate milk

1/2 cup semi-sweet chocolate chips

1/2 teaspoon cinnamon

1 (14-ounce) can sweetened condensed milk

2 cups whipping cream

1 pint strawberries, sliced

1/2 cup sugar

Prepare cake mix according to package directions. Bake in foil-lined 13x9x2-inch pan; cool completely. Poke holes all over cooled cake with skewer. Set aside. Pour chocolate milk into medium saucepan and heat over medium until bubbles begin to form around edges. Remove from heat and whisk in chocolate chips and cinnamon. Whisk in sweetened condensed milk; cool completely. Slowly pour mixture over entire cake, poking additional holes if necessary to absorb liquid. Cover and refrigerate overnight until liquid is absorbed. Clean and slice strawberries and stir in the half cup sugar. Cover and refrigerate overnight. When ready to serve, whip the whipping cream until stiff peaks form. Cut cake and serve garnished with strawberries and whipped cream.

QUADRUPLE CHOCOLATE ICE BOX CAKE

No baking required. Makes 24 servings.

2 cups whipping cream, divided

2 (3.5-ounce) packages instant chocolate pudding mix

3 cups chocolate milk

100 (about 2 1/2 packages, 9 ounces each) chocolate wafers

1/4 cup chocolate powder, such as Nesquik

Chocolate sauce

In bowl of electric mixer, whip 1 cup whipping cream until firm peaks form. Add pudding mix, and with mixer on low speed, slowly add chocolate milk. Beat 3 minutes or until mixture begins to thicken. Let stand 3 minutes. Meanwhile, line a 13x9x2-inch pan with foil. Place 3 rows of 5 cookies each in bottom of pan. Lay 2 more rows of 5 cookies down the middle of the 3 rows for full coverage. Spread 2 cups of filling on top of cookie layer. Cover with another layer cookies, followed by 2 more cups of filling. Add another layer of cookies and top with remaining filling. Add final layer of cookies. Cover and refrigerate overnight. When ready to serve, whip remaining cream with chocolate milk powder. Cut cake and served topped with whipped cream and chocolate sauce.

Thought for the Week: God, bless the men and women in the military who are willing to fight and die if they must to keep us free. Bless our teachers, lest they forget that the freedom our forefathers won for us was the reason we became the greatest nation on Earth, that the most precious freedom is the right to succeed or fail by the sweat of our own brows. Open the eyes of our nation’s leaders, so they understand that people who are given too much without working eventually forget how to work, and those from whom too much is taken for those who did not earn it eventually lose the desire to work. And bless all of us, lest we forget that ultimately all good things come from You. May we forever remember that this great land was created by You, and our success as a nation was built by those whose greatest desire was to worship You as their consciences demanded, whatever the cost. May we hold fast to our faith and follow their good example. Amen.

(This column is written by Shirley Prudhomme of Crivitz. Views expressed are her own and are in no way intended to be an official statement of the opinions of Peshtigo Times editors and publishers. She may be contacted by phone at 715-927-5034 or e-mail at shirleyprudhommechickadee@yahoo. com.)

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