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* L-C Edges Coleman In Battle Of State Powers
* White Potato Lake Ice Fishing Derby Jan. 21
* NON-CONFERENCE WRESTLING

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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Dairy...

Hi Folks!

Summer seems to have finally arrived, but can’t quite trust it yet. Warm one day, cold the next. The rains have lots of area farm fields looking like they’d be more suitable for raising rice than corn.

The Old Farmers’ Almanac says to plant flowers and vegetables that bear crops above ground during the light, or waxing, of the Moon - in other words, from the day the Moon is new to the day it is full. That would be from now until Friday, June 13, which is the next full moon.

Uh, oh! Full moon on Friday the 13th! Think there’s significance in that?

Anyway, if you plan to follow the moon planting schedule, which some very successful gardeners swear by, wait until June 14 or later to plant flowering bulbs and vegetables that bear crops below ground.

Unless your yard is perched on a sand dune like ours is, if you plant potatoes and glad bulbs before then they’ll probably just sit in the water and rot anyway. In many places the soil is still far too wet for good results.

SUMMER FUN

Forget work! Weather or not, Summer is here!

Graduations are pretty much done with, and if your school isn’t already out for the season it soon will be.

Once again we in TIMESland are being offered so many opportunities for fun it’s hard to choose. Flea markets are open again every Thursday in the Crivitz Village Square. Festivals, fund raisers and celebrations galore are coming up, many of them later this month.

Niagara, Pound and Pembine are hosting gala Centennial celebrations this summer that can only happen once every hundred years.

Porterfield Country Music Fest is coming up as usual on Father’s Day weekend.

CELEBRATE FATHER

Speaking of Father’s Day, plan now to do something special with Dad on his day, Sunday, June 15. Buy a gift, plan a meal, whatever, but keep in mind that often the best thing a kid - even a grown kid - can give their Dad is some of their time, given with love!

DAIRY BREAKFAST

THE 2014 Oconto County Breakfast on the Farm on Sunday, June 8, will be held at the Triple C Dairy, 8716 CCC Road, Oconto Falls. Events start with a Polka Mass at 7 a.m. Food and fun will be served from 8 a.m. to 1 p.m.

The all you can eat menu includes scrambled eggs with cheese and ham, pancakes, sausage, yogurt, apple slices, cheese, milk, orange juice, ice cream sundaes, coffee and water. Adults $7, Children (6-12) $4 and Children 5 and under eat and play for free!

Entertainment includes a Pedal Pull, the Maroszek Brothers, Wagon Rides, Numerous Kid Activities, Farm Tours, a Petting Zoo, Inflatable Bouncers, an Ice Cream Making Demo, Antique Engine Demonstration, Strolling Entertainment, a Giant Sand Box and a Steam Engine Display.

Marinette County’s Dairy Breakfast on the Farm comes on Sunday, June 29 at the Keith and Nancy Hartwig Family Farm, N3077 Hartwig Road, Peshtigo. Details will be given about that.

JUNE DAIRY MONTH

Here in Wisconsin we make a really big deal out of June Dairy Month, and rightly so. We still hold the record for the world’s best cheeses. It takes 10 pounds of milk to make one pound of cheese.

The number of dairy farms has gone down sharply since about 1960, but at the same time, milk production has risen just as sharply.

A chart put out by the Milk Marketing Board shows that in 1930 Wisconsin had 170,000 dairy farms compared to only 10,334 licensed herds today. But the size of those herds has grown tremendously, as has the amount of milk they produce.

In 1930 Wisconsin dairy cows produced about 12 billion pounds of milk, and today that number is approximately 27 billion pounds.

Cheese is the end product of 90 percent of Wisconsin’s dairy herds, and we know how to enjoy it, from pizzas to veggie dips to cheesecakes and ice cream.

What a dull world this would be without dairy products!

CHEESE FACTS

Maybe we Wisconsinites enjoy cheese so much because we have the best in the world. Wisconsin cheesemakers earned 39 percent of all awards presented at the 2014 World Championship Cheese Contest, more than five times as many as the nearest competitor, which was Switzerland, with 21 awards!

Cheesemaking in Wisconsin began in 1841, when Mrs. Anne Pickett started the first home cheese factory near Lake Mills. She used milk from her neighbors’ cows to produce butter and cheese in her log cabin. This procedure continued until 1845, when demand grew too large for her kitchen.

Brick cheese was invented in Dodge County, Wisconsin, in 1877. Brick is named for its shape and because cheesemakers originally used bricks to press moisture from the cheese.

Colby cheese was invented in Colby, Wisconsin in 1885.

Don’t know that Wisconsin cheesemakers have invented any major new cheeses since then, but it’s a certainty they’ve invented a multitude of wonderful varieties of the old ones!

GRANDPA’S FARM

The grandfather we knew as Pa earned his income on a very small farm near Crivitz. He had only seven to 10 cows in a log barn with a hay mow overhead. He and Ma produced their own hay and corn, milked the cows by hand, and set it in cans by the railroad tracks to be picked up by the milk train. They also raised small cash crops like pickles and beans with plowing done by a team of Indian ponies, and Pa walking behind with the plow. Everything else was done by hand.

Today’s average dairy farm has over 100 cows, and over the years the cows have been bred to give more milk. Today’s average Wisconsin dairy cow produces seven gallons of milk per day and averages 211 gallons per month.

FREE FISHING WEEKEND

Want to try some fishing? You don’t even need a license in Wisconsin this coming weekend. Wisconsin’s Free Fishing Weekend is Saturday and Sunday, June 7 and 8. Invite your out of state friends and relatives. They don’t need a license either.

You might even be able to borrow equipment from the DNR. To find out what’s available in TIMESland, contact Cory Wienandt at the DNR Service Center at 101 N. Ogden Rd., Peshtigo, or call 715-582-5007.

We and our visitors can enjoy free entry to all state parks, recreation areas and trails on Saturday and Sunday, without stickers or any other licenses or fees, including recreational vehicle use of ATV trails.

Marinette County Parks have a free day - no entry fee required - on Saturday, June 7.

So if you haven’t discovered what this area has to offer, get out this weekend and explore. Gov. Thompson Park, Peshtigo Harbor and the multitude of beautiful Marinette County Parks are waiting for you!

Do pack a picnic, or plan to enjoy lunch somewhere en route. Once you start exploring you won’t want to quit until darkness falls.

A word of warning: Fishing is free this coming weekend, but all the rules like bag limits, fishing seasons, bait restrictions, etc. still apply, so do arm yourself with a rule book!

Another word of warning: the mosquitoes are extremely hungry this year, and ticks are also out, so arm yourself also with ample insect repellent. And just to be safe, once you get home do a body search to be sure no ticks hitched a ride home with you!

ON THE SOAP BOX

GLOBAL WARMING???


Our wonderful President Obama is at it again!

Despite ample evidence to the contrary, and despite Constitutional prohibitions against what he’s doing, he has decided to unilaterally protect us from evil energy producers that he claims to believe pollute the atmosphere and cause global warming.

Even presidents need to remember that they are subject to the rule of law like the rest of us.

If he persists in ignoring the other two branches of government in this nation, he needs to be hauled into court like any other lawbreaker.

When will Congress face up to that fact and get the job done?

And speaking of Global Warming, the ignorance - or perhaps it’s arrogance, displayed by some who continue to claim it exists is abysmal. Some of those are educated people who surely should know better.

Think perhaps they have ulterior motives?

Recently caught just part of a show in which two young scientists were reporting on their exploration of glaciers in the polar region.

They were there to witness the event when a portion of a glacier broke off and splashed into the ocean.

One was totally in awe. Said they had witnessed history in the making. Said they had witnessed absolute proof of the effect of global warming.

This was a perfect example of either a con artist or an educated idiot!

Where does he think the icebergs of the past came from?

What caused the iceberg that sunk the Titanic?

Did no professor ever teach him that portions of glaciers regularly get pushed to the sea and drop off.

Did they not teach him this is so common that there’s a name for this process, and that name is calving?

We learned that in elementary school!

According to Wikipedia, Calving of Greenland’s glaciers produce 12,000 to 15,000 icebergs each year alone.

And guess what? Back in the Viking days, Greenland was just that, green. Then along came global colding and covered it with ice. Wonder what sort of human activities caused that? Sure wasn’t vehicle exhaust or smokestack emissions!

COOKIN’ TIME

SALMON, ASPARAGUS, AND LEEK PACKETS

Cooking fresh salmon en papillote (that is, in a parchment packet) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter. However, to make it even more delicious, do add some butter. The fish stays nice and moist regardless, and it’s healthier than fried. If you prefer, try cooking this in foil packets on the grill. Should work with any nice chunky fish fillet.

8 ounces asparagus, trimmed and thinly sliced on the bias

1 small leek, white and pale-green parts only, thinly sliced,

washed well, and drained

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

4 skinless salmon fillets (each about 5 ounces and 1 inch

thick), preferably wild

Nonstick cooking spray

1/4 cup packed fresh herbs, such as tarragon, dill, basil, or

parsley, or a combination, for serving

Lemon wedges, for serving

Preheat oven to 400 degrees with racks in upper and lower thirds, or get coals nice and hot for grilling. Cut four 12-by-17-inch pieces of parchment or foil. Fold each in half crosswise to make a crease, then unfold and lay flat. Spray lightly with cooking spray. Toss asparagus and leek with oil in a bowl. Season with salt and pepper. Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment or foil over, then at least two folds on the seams, to create half-moon-shaped packets. Place over hot coals or bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs, squeezed lemon wedges, and a drizzle of melted butter if you like.

ANGEL PIE

This is sort of an inside-out lemon meringue pie, with the meringue serving as the crust. This pie can even be enjoyed by folks with gluten allergy. Make the filling with your favorite sugar substitute, and diabetics and those on low carb diets can enjoy for half the carbs. Or try making the meringue crust with a granulated substitute sweetener like Splenda and then it’s practically no carb. Low fat diet? Use low fat frozen whipped topping instead of the real thing. Won’t be as good, but still very, very edible. Not a lot of work, but you need to start this at least 10 hours ahead of time, or preferably the day before, to allow time for chilling in between.

Crust:

Butter, softened, for pie plate

4 large egg whites, room temperature

1/4 teaspoon cream of tartar

1 cup sugar

Filling:

8 large egg yolks, room temperature

1 cup sugar

1 tablespoon plus 1 teaspoon finely grated lemon zest (from

2 lemons)

1/4 cup plus 2 tablespoons fresh lemon juice (from 2

lemons)

1 cup heavy cream

Topping:

1 cup heavy cream

1 tablespoon sugar

Lemon, for serving

Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes. Transfer mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don’t spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.

Filling: Whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day. Then whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.

Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef’s knife, wiping blade between cuts, and serve.

CHERRY DUMP CAKE LA MODE

Very, very easy! Obviously at this time of year, you’ll need to use frozen cherries. But save the recipe. Cherry picking time is bound to get here some day!

2 pounds Door County cherries (fresh or frozen and

thawed), pitted

1/3 cup brown sugar, packed

1 21-ounce box cinnamon crumb cake or muffin mix

1/2 cup slivered almonds

3/4 cup (1 1/2 sticks) butter, thinly sliced

Vanilla ice cream, optional

Preheat oven to 350 degrees. In large bowl, combine cherries and brown sugar and spread on bottom of 13 x 9 x 2-inch glass baking dish. Sprinkle cake mix packet over cherries and reserve the crumb packet. In a small bowl, combine crumb mix packet and almonds; sprinkle over cake mix layer. Place butter slices evenly on top of cake; bake 45 to 55 minutes, until golden. Let stand 15 to 20 minutes; serve cake warm, with vanilla ice cream.

Thought for the Week: Lots of advice has been handed out at graduation ceremonies in recent weeks. Perhaps one of the best bits of advice on how to achieve success and fulfill your dreams came some years ago from a person named Gary Ryan Blair. He said: Do more than is required. What is the distance between someone who achieves their goals consistently and those who spend their lives and careers merely following? The extra mile!

(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 715-291-9002 or by e-mail to shirleyprudhommechickadee@yahoo. com.)

COUNTRY COUSIN


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