Whiteley Creek Homestead

LIFE AT THE END OF A DIRT ROAD IN CENTRAL MINNESOTA

organically grown triticale in our field
canoeing in our wetlands
raspberries growing wild on our property
our back porch fieldstone fireplace
  • I wanted to make Chicken Tomato Gravy to serve atop mashed potatoes, so my youngest grandson helped me dig some new baby potatoes from my garden.

    Mcmullen digging potatoes 
    There were chickens to feed and eggs to gather…

    Madigan feeding hens 
    and raspberry icebox pie to make for supper.
     

  • After playing the Wildcraft Board Game to learn to identify healing herbs and their uses, my two oldest granddaughters and I took a hike on our property in search of stinging nettles. Look at the amazing, unexpected surprise that was alongside the wooded trail attached to a fallen, decayed tree trunk…

     Mushroom yellow and orange

    an impressively beautiful "Chicken of the Woods" wild mushroom!

    Madigan making a wish 

    and walking through the meadow… time out to make a wish.
      

  • The outdoor adventure component of what I planned for my grandkids visit started out with playing a board game called Wildcraft.

    Wildcraft game
    I will share more about this board game. I am a "wee bit" busy this week making memories.

  • My grandkids are visiting from New York. Four things absolutely must take place at this Nana's/Nanny's house… bedtime reading, baking, outdoor exploration, and sewing. I had the reading covered by checking out 26 books from the public library. Baking..well, today, O'Malley and I made these Applenut Flax Bars.

    Applenut flax bars omalley 
    They are really easy, nutritious, and a wonderfully tasty snack.

    Applenut flax bars
     

    Applenut Flax Bars

    1 cup old-fashioned (not instant) oats

    4 large medjool dates, pitted and chopped

    1 apple, peeled, cored, and chopped

    ½ cup raisins

    ½ cup Brazil nuts, chopped

    ¼ cup milk (or nut or seed milk)

    2 tbsp ground flax seeds

    2 tbsp raw (not roasted) nut butter (e.g., peanut, almond, cashew)

    Preheat oven to 300°. Mix all ingredients together and press into a 9X9 glass baking dish. Bake for 30 minutes. Remove from oven and allow to cool before slicing.

     

  • Today I picked up my first CSA box for the 2010 season. Each pickup is so much fun to see what in-season produce will determine the week's menu, but this box was especially exciting because of its long-awaited arrival.

    Csa box week one

    The CSA deliveries to our drop site at the Crow Wing County Food Co-op in Brainerd (Minnesota) were to begin the week of June 21st, but it was delayed until this second week in July through no fault of our growers. This spring's abnormally cool temperatures and lack of sunshine kept the soil cool, so the conditions were not optimal for plant growth. We are off and running now.

    Leaf lettuce csa
    Look at the size of this one head of leaf lettuce that I dug out from underneath veggies piled on top of it. It fanned out to fill the entire box's dimensions!

    Boy, the recipe requests for the Raspberry Icebox Pie have been pouring in! It is now up. Sorry to keep you hanging…  
      

  • I wanted to make a dessert that was fitting of today's 4th of July holiday and it needed to be cooling because it is a hot and steamy mid-summer day. My friend Connie came to the rescue with this recipe and she even supplied me with raspberries freshly picked from her patch. It is a must-make… again and again and again. The original recipe is titled Raspberry Ribbon Pie, but I renamed it Raspberry Icebox Pie because icebox desserts are so old-fashioned… a term from the days when a refrigerator was referred to as an icebox. 

    Raspberry icebox pie 

    Raspberry Icebox Pie

    1 cup vanilla wafer crumbs (I used 6 full graham cracker sheets.)

    ¼ cup butter, melted

    1-3 oz package raspberry gelatin

    1 cup boiling water

    ¼ cup sugar (I omitted and it’s not missed.)

    1 – 1 ½ cups fresh raspberries

    1 tbsp lemon juice (I omitted.)

    1 cup heavy whipping cream plus extra for spreading on top of pie, if desired

    1 -3 oz package cream cheese, softened (to help eliminate lumps)

    1/3 cup powdered sugar (I sifted it.)

    1 tsp vanilla

    Preheat oven to 350°. Butter a 9-inch pie plate. Remove cream cheese from fridge to soften. To crunch graham crackers, place them in a plastic bag and roll with a pastry rolling pin. Mix in melted butter and pat into the bottom and up the sides of pie plate. Bake for 10 minutes. Set on a rack to cool. Stir raspberry gelatin into boiling water. Add lemon juice, if using, then add raspberries. Put in fridge until soft-set. Using a mixer, whip cream then transfer to another bowl. In the mixer bowl, blend cream cheese, powdered sugar, and vanilla. Add whipped cream and mix briefly just until incorporated but not so long that the cream turns to butter. Spread half of the cream cheese mixture on top of the cooled crust. Top with half of the gelatin mixture. Repeat the layers. (To make the prep less fussy, I spread all of the cream cheese mixture on top of the cooled crust then top with all of the soft-set gelatin rather than repeating the layers.) Top with additional whipping cream sweetened with a little bit of sugar and vanilla. (I omit the sugar in the whipping cream. The pie's overall sweetness is perfect without it.) Allow a few of the raspberries to peek out along the edges. So very pretty…  

  • Lupines along the roadside from just north of Duluth all the way to Grand Portage… Miss Rumphius must have been here.

    Lupines roadside 
    Miss Rumphius is the title of a children's book by Barbara Cooney. It is based upon a true story of a little girl named Alice who lived in a city by the sea. Her grandfather had come to America on a large ship. He told her stories of faraway places. She told her grandfather that when she grew up, she wanted to travel to see faraway places, too, and then come home to live beside the sea. Her grandfather said there was one more thing she must do. "What is that?" asked Alice. "You must do something to make the world more beautiful," said her grandfather. "All right," said Alice. But she did not know what that could be… until she was quite old and hit upon an idea.

    One thing that I wanted to do when I grew up was to visit the farthest point in northeast Minnesota where the state comes to a point. That is just what Dick and I did on our North Shore trip. We travelled north of Grand Portage to Hat Point Marina where Dick's friend, Elmer, has a charter fishing boat moored. Elmer took us out on Lake Superior and I drove the boat! Well… I sat behind the wheel and I was, for a moment, a fishing boat captain.

    Charter fishing boat

    We returned to Grand Marais to our campground to stay a second night. That night, we attended a play depicting Robert Louis Stevenson's Treasure Island performed by local community members. How fitting to end our day in such a manner.

  • Working our way along the North Shore, we arrived at the town of Grand Marais. I have longed to visit the North House School for many years. Where should we unknowingly end up, but in a campsite immediately alongside the school!

    North house school exterior 
    A short jaunt down a weedy trail and I was at the front door of one of the classrooms where traditional northern craft classes are offered in frame loom weaving, whole grain sourdough baking, natural plant dyes, soap making, basket weaving, felted wool, canoe building, wool braided rug making, and so many more.

    North house school interior

    One of the classes being offered during the 4th of July weekend was Scandinavian figure carving.

    Woodcarving north house school
    We chose to have lunch on the outside deck of the Angry Trout Cafe along the water's edge in downtown Grand Marais. A wall of rocks forms a bay to shield boats from Lake Superior's waves.

    Marina patio seating 
    To provide a sense of how close we were to the water, our table was positioned against this metal post. We looked down upon a seagull swimming back and forth, undoubtably anticipating a handout.

    Seagull
    I first met George Wilkes, who is the owner of the Angry Trout Cafe, a few years back at a Sustainable Tourism Conference in Minneapolis. As a conference presenter, he shared ways that he supports the local economy by utilizing as many products and services as possible from local providers and seeks out sustainably-raised foods. The teeny cloth napkins, sewn by a small business in Lutsen will immediately catch your attention… less fabric, less space in the washing machine and dryer means reduced water consumption. How large does a napkin really need to be anyway? Wind generates power for this restaurant that was formerly an "old commercial fishing shanty" that now provides a relaxing retreat on a sunny afternoon on the shores of Lake Superior.  

  • Dick and I set out to see the world… our corner of the world in Minnesota. Last night, we stayed at the Spirit Mountain Campground in West Duluth so that this morning we could visit the train museum in Duluth. Dick always wanted to be a train engineer, so he has a special attachment to trains. What did I find interesting there? This old mail car… In days gone by, as the trains passed through towns, it was simple to snag mail-filled canvas bags with a long hook without stopping. The mail was sorted as they clickety clacked down the track.

    Mail car 
    The dining car was of great interest to me, especially the old children's menus.

    Dining car menus 
    Sitting for a brief rest on a bench in the museum, I chatted with a young mother who I was initially drawn to because of her leggings. I learned that she had made them from the sleeves of a long-sleeved knit top. She had used the body of the top to make a bag that she said stretches to hold a whole lot. I am now on a hunt to find a suitable top. After touring the museum, we hopped on a train that chugged 7 miles north along the shores of Lake Superior. Upon our return to the museum, we had lunch outdoors on the patio of the nearby Amazing Grace Bakery and Cafe where I ordered a cup of carrot ginger soup and a slice of sunflower garlic bread slathered with pesto. So good… and look how colorful.

    Carrot soup pesto spread

    After lunch, we biked the trail in Canal Park and stopped to watch the bridge raise so a huge cargo ship could pass through. Tonight, we are settled into a campground in Two Harbors north of Duluth. Our campsite is directly on the shore of Lake Superior. This is the view out the rear window of our travel trailer.

    Two harbors campground
    As we were finishing our supper, a ship passed our window. Dick said it was loaded with taconite.

    Taconite ship lake superior 
    Oh, yes, a perfect day.

  • After making six quarts of nut and seed milks, I have a whole lot of pulp byproduct to use up. This spread, a recipe from Rawsome! by Brigitte Mars, can be slathered on crackers, used in a sandwich as a replacement for butter, or used for dipping veggies. A rummage through my fridge turned up some crisp spinach leaves and colorful asparagus which provided a nice crunch and visual appeal.  

    Nut and seed pulp spread 

    Nut and Seed Pulp Spread

    Yield: 1 ¼ cups

    1 cup nut or seed pulp (left over from making milk)

    ¼ cup extra-virgin olive oil (I will try reducing to 2 tbsp next time around.)

    1 tbsp lemon juice

    ¼ tsp sea salt

    1 tbsp nutritional yeast

    1 small tomato

    Combine all ingredients in a food processor or blender and puree. Store uneaten spread in the refrigerator, where it will keep for four to five days.