Minnesota’s North Shore: Gunflint Trail’s Annual Biggest Blueberry Contest – Grand Marais, MN

Minnesota’s North Shore: Gunflint Trail’s Annual Biggest Blueberry Contest – Grand Marais, MN

by | Jul 30, 2023 | events/locations, evergreen

 Gunflint Trail’s Biggest Blueberry Contest

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Blueberries, Raspberries and More

Where can you find blueberries, strawberries, chokecherries, pin cherries, raspberries, and thimbleberries growing wild? Cook County, Minnesota is your place! Berry picking is a fun afternoon adventure, and one of the best things to do with kids when you need to slow down for a while. Find, identify and pick wild berries — and just try to save a few for your favorite berry recipe.

June is the month for strawberries. Sweet, tiny, prolific – don’t miss out! Then comes July, with the middle two weeks typically being the best time to gather blueberries. In August, it’s time for chokecherries, pin cherries, raspberries and thimbleberries. When you’re here, just ask your hosts to point you in the right direction, then arm yourself with a pail and enjoy the sweet harvest.

Never eat anything you are unsure of. Always taste test one berry before you toss down a mouthful. Although berry picking is one of many great things to do with kids, NEVER let children pick berries unsupervised. They are more likely to make mistakes in identification and ingest berries they shouldn’t.

Blueberries

Blueberries are the forest fruit that people associate most often with canoe country, and they’re plentiful throughout the region. They like dry, well-drained, rocky soil with good sun and are often found under jack or red pine stands and in recent burns. The plants are a woody shrub, usually less than two feet tall and resemble miniature trees. Blueberries almost always grow in patches from a few individual plants to many square yards in size. If you find one plant, you’ll probably find more.

Raspberries

Next on the list for most folks is raspberries, which are also found throughout canoe country. They like disturbed soil and lots of sunshine. Recent burns and openings in the forest are likely places to look. Along portage trails and around the edge of campsites are good habitats, too.

Thimbleberries

Thimbleberry, also called salmonberry, is a close cousin to the raspberry. Look for the huge, maple-like leaves that are from 4-8 inches in diameter. The plants are almost always about three feet tall and very bushy. Earlier in the summer, thimbleberry has beautiful white flowers that are very similar to wild rose.

Strawberries

Wild strawberries are a passion for some and the best pickin’ patches are closely guarded secrets. They like well-drained soils and lots of sunshine. You’ll find them in forest openings, along portage trails and around some open campsites. The plants are very small, low to the ground and the berries like to hide beneath the leaves.

These are a few of the fruits and berries you are likely to encounter on your next trip to Cook County. There are many other berries and fruits in the forest – some edible, some not. It is always best to be sure of what you are eating and taste test even if you feel sure. Remember to be a good forest grazer and leave more than you take.

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DOWNLOAD THE BLUEBERRY PICKING GUIDE

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Contest now through August 13th!

Blueberries in the Gunflint Trail area ripen late July and in full bloom early August. Wild blueberries are easy to identify, looking much like the grocery store variety, only smaller. The plants are woody shrubs, usually less than two feet tall and resemble miniature trees. They grow best in dry, well drained, rocky soil with good sun and are often found in recent burn areas. Now through  August 13th

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FIND LODGING ON THE GUNFLINT TRAIL

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by Artist Joanne Kollman

Gunflint Trail Minnesota Loon & Chick Giclee Archival Canvas Print Wall Art Décor for Home & Office

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Blueberries will be measured by weight, and must be picked fresh and not store bought.

2022 WINNERS & WEIGHTS:

1st Place: Mark | 1.9 grams weighed at Chik-Wauk Nature Center
2nd Place: Paul | 1.85 grams weighed at Voyageur Canoe Outfitters
3rd Place: Lynne | 1.82 grams weighed at Chik-Wauk Nature Center

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 Weigh Stations

Weigh stations will be designated by large road signs at various resorts and locations along the Gunflint Trail.

Golden Eagle Lodge

Bearskin Lodge

Hungry Jack Canoe Outfitters

Nor’Wester Lodge and Outfitters

Poplar Haus

Loon Lake Lodge

Gunflint Lodge

Gunflint Pines Resort and Campground

Tuscarora Lodge and Canoe Outfitters

Voyageur Canoe Outfitters

Chik-Wauk Museum and Nature Center

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Dates

Now through August 13th, 2023

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Location

Gunflint Trail

Grand Marais, MN

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ICYMI

Minnesota State Fair: The 2023 Minnesota State Fair Official Commemorative Art

 

 

Karen Morris Millinery: 32nd Annual Polo Classic – Maple Plain, MN

Karen Morris Millinery: 32nd Annual Polo Classic – Maple Plain, MN

by | Jul 30, 2023 | style/mode

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Image Credit: Carla Anderson

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You’re Invited!

Come and be my guest, sharing my tent, hospitality and sideline seating for the 32nd Annual Polo Classic to benefit the work and mission of This Old Horse.

We’ll be showing our latest hats and headpieces, with refreshments and wine provided.

At the event, we’re also proud to be a sponsor of the Hat Parade.

We’re offering a 15% discount for any Ready-to-Wear or Custom hat from now until the event day (August 6th). You also can purchase hats at kmhats.com with 15% off. There’s no dress code, but for sure you need a hat! =)

In addition to the discount, we will donate 20% of all sales to This Old Horse to support their continuous work to give retired horses safe harbor.

We’re offering 30 seats for our customers, first come first served.

 

Event

Karen Morris Millinery: 32nd Annual Polo Classic

Sunday, August 6th

Gates open at 11am

Register Here

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Location

6755 Turner Road

Maple Plain, MN
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Karen Morris Millinery 

 1975 Oakcrest Avenue, 5

 Roseville, MN 

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ICYMI

New 2023 Minnesota Adventure Book

ICYMI: These Are the Most Exciting New Foods at the 2023 Minnesota State Fair

ICYMI: These Are the Most Exciting New Foods at the 2023 Minnesota State Fair

by | Jul 30, 2023 | eat/drink

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Pickle paletas, lutefisk steam buns, and cotton candy-topped lemonade

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The Minnesota State Fair announced its much-anticipated new 2023 foods list and the roster includes a whopping 34 items ranging from pickle paletas to bacon-wrapped waffle dogs and lutefisk steam buns. This year’s fair, which kicks off Thursday, August 24 and runs through Labor Day, September 4, will also include a handful of new foods announced just before the gates open.

In anticipation of Minnesota’s biggest culinary event of the year (around 2 million people show up to eat there annually), Eater has selected 16 new items from the 2023 lineup we’re most excited about, offered by longtime fair vendors and exciting newcomers alike. Read on for where to find dishes like a traditional Hmong-style steamed bun from chef Yia Vang, lemonade served with cotton candy toppers, and smoked walleye fritter pops.

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Bacon-Wrapped Waffle Dog — Nordic Waffles

What: Griddled bacon-wrapped Kramarczuk hot dog served on a Nordic Waffle with cheddar cheese, pickle slices, and crispy onions and drizzled with burger sauce.

Where: The east side of Underwood Street between Lee and Randall Avenues, just South of Little Farm Hands.

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Ba-Sants — French Meadow Bakery & Cafe

What: A buttery, caramelized combination of a bagel and croissant in two flavors: everything cream cheese, rolled in poppy seeds, sesame seeds, onion flakes, garlic flakes, black pepper, and sea salt with a scallion cream cheese filling; and sweet corn, filled with fresh sweet corn custard and garnished with crunchy caramel corn.

Where: The north side of Carnes Avenue between Nelson and Underwood Streets.

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Cheese Curd Stuffed Pizza Pretzel — Green Mill

What: Jumbo pizza dough pretzel, hand-twisted and stuffed with Ellsworth cheese curds, pepperoni, and a Green Mill blend of Italian spices; brushed with garlic butter and topped with diced pepperoni, herbs, and parmesan cheese. Served with Green Mill pizza sauce.

Where: The east side of Cooper Street between Randall and Wright Avenues, at Family Fair at Baldwin Park.

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Chicken Momo — Midtown Global Market’s MomoDosa

What: Blend of ground chicken, cabbage, onion, ginger, and other spices steamed in a dough wrapper, served with tomato chutney.

Where: The International Bazaar, east wall.

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Cloud Coolers — Spinning Wylde

What: Three choices of lemonade served with a cotton candy cloud spun onto the drinking straw: Summer Strawberry, strawberry lemonade topped with strawberry fields cotton candy; Happy Huckleberry, huckleberry lemonade topped with blackberry jam cotton candy; and Flower Power, violet lemonade topped with lavender love cotton candy.

Where: The north side of Wright Avenue between Cooper and Cosgrove Streets, at Family Fair at Baldwin Park (new location).

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Crispy Lutefisk Steam Bun — Shanghai Henri’s

What: Steamed lotus bun filled with cabbage, carrots, cilantro, yum yum sauce, and Olsen Fish Company lutefisk, covered in sweet hoisin sauce, baked and topped with sesame seeds.

Where: The International Bazaar, north wall.

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Dole Soft Serve — Tasti Whip

What: Dole soft serve in pineapple, mango, strawberry, and lemon; and Dole Floats with pineapple, mango, strawberry, and lemon-flavored Dole Whip in pineapple juice.

Where: The northwest corner of Dan Patch Avenue and Underwood Street.

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Dill Pickle Cheese Curd Taco — Richie’s Cheese Curd Tacos

What: Fried white cheddar cheese curds,dill pickles, cream cheese, lettuce, and raspberry chipotle sauce in a fried flour tortilla (vegetarian).

Where: The north side of Judson Avenue between Liggett and Clough Streets, outside the Sheep & Poultry Barn.

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Donut Delights — Coasters

What: Mini doughnuts wrapped in bacon, then deep-fried, topped with a layer of peanut butter, and drizzled with raspberry dessert sauce.

Where: Southeast corner of Carnes Avenue and Liggett Street.

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Fried Butternut Squash Ravioli — Oodles of Noodles

What: Deep-fried butternut squash ravioli sprinkled with maple cinnamon sugar. Served with a side of whipped ricotta (vegetarian).

Where: The Food Building, east wall.

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Fruity Cereal Milk Biscuit — Lulu’s Public House

What: A Betty and Earl’s biscuit made with fruity cereal milk and cereal bits, drizzled with icing flavored with fruity cereal, and topped with more cereal bits.

Where: West End Market.

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Galaboa — Union Hmong Kitchen

What: Traditional Hmong-style steamed bun stuffed with ground pork, egg, and spices from chef Yia Vang. Served with a choice of crunchy chili oil, Kua Txob hot pepper sauce, or lemongrass scallion dressing.

Where: The International Bazaar, south wall, west corner.

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Hot Honey Cheese Sticks — The Blue Barn

What: Fried halloumi cheese topped with hot honey and honeycomb crunch (vegetarian).

Where: West End Market, south of the History & Heritage Center.

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Paletas — La Michoacana Rose

What: Mexican frozen treats on a stick in two flavors: dill pickle lemonade, which is lemon-flavored, water-based, and includes dill pickle slices (vegan); and mini doughnut, made with vanilla ice cream with mini doughnut bits and a whole cinnamon mini donut inside (vegetarian).

Where: At Hamline Church Dining Hall, located on the north side of Dan Patch Avenue between Underwood and Cooper Streets.

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Sambusas — Afro Deli

What: Beef, chicken, or vegetable sambusas served with basbaas, a spicy Somali dipping sauce made with fresh chili peppers, jalapeños, cilantro, onions, and lemon juice.

Where: Food Building, east wall.

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Walleye Fritter Pops — Giggles’ Campfire Grill

What: Smoked walleye mixed with cheeses, dill pickle relish, fresh garlic, and spices, rolled in panko breadcrumbs and deep-fried and served with Comeback sauce.

Where: The southeast corner of Lee Avenue and Cooper Street at The North Woods.

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by Clair Lorell  

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ICYMI

Minnesota-Made Heritage Gear

Opera On The Lake: Como Lakeside Pavilion for Die Csárdásfürstin (The Csardas Princess) – St. Paul, MN

Opera On The Lake: Como Lakeside Pavilion for Die Csárdásfürstin (The Csardas Princess) – St. Paul, MN

by | Jul 23, 2023 | art/design

Opera On The Lake

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Join us this summer at the Como Lakeside Pavilion for Die Csárdásfürstin (The Csardas Princess) !

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This absolute gem of a piece tells the story of Sylva Varescu, a successful cabaret performer who falls in love with a nobleman. Can their love survive the pressures of society? Full of lush melodies, humor, emotion and wit, you’ll see and hear why Die Csárdásfürstin (The Csardas Princess) remains an enduring hit of the operetta genre.

This production features a completely original English dialogue libretto crafted by Creative Director, Anne Wieben, as well as a brand new chamber orchestra arrangement by our conductor and Musical Director, Marco Real d’Arbelles.

Join us for an evening full of gorgeous music, top-notch performances from local and international opera stars, and a whole lot of fun!

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Cast & Schedule

If you’re interested in seeing a particular performer, please note their performance dates!

Sylva Varescu:
Anne Wieben: July 26, 28, August 4
Ariana Strahl: July 29, August 1, 3

Edwin ​Lippert-Weyersheim:
David Walton: July 28, 29, August 1, 3, 4
Wesley Frye: July 26

Count Boni Káncsiánu:
Justin Spenner: July 26, 28, 29, August 1, 3
Trevor Lemon-Todd: August 4

Countess Stasi:
Melanie Long: all dates

Feri von Kerekes:
Michelle Monroe: all dates

Gräfin ​Lippert-Weyersheim:
Amy Wolf : all dates

Chorus:
Maggie Burr, Wesley Frye, Anna Maher, Blanka Melbostad, Eryn Tvete, ​Trevor Lemon-Todd, Amy Wolf

Musical Director: Marco Real d’Arbelles
Director/Producer/Libretto: Anne Wieben
​Rehearsal and pit pianist: Jordan Buchholtz

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TIckets

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Historic Map : Map of The City of Saint Paul Capital of The State of Minnesota Done in The Old Style 

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Location

Opera On The Lake

Como Lakeside Pavilion

1360 Lexington Pkwy North
 St Paul, MN

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ICYMI

Kerfoot Canopy Tour – Minnesota Adventure Park’s Zipline Tour & High Ropes Course – Henderson, MN

 

 

ICYMI: No Bake Strawberry Cheesecake Jars

ICYMI: No Bake Strawberry Cheesecake Jars

by | Jul 23, 2023 | eat/drink

California Strawberry Commission

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Celebrate summer’s plentiful crop of sweet strawberries—and National Strawberry Parfait Day

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Now is the perfect time of year to pick up some sweet, juicy strawberries. Nearly 90% of America’s strawberries are grown in California and, depending on the weather, peak strawberry season in the Golden State begins in early spring and runs all the way to fall. Sure, berries find their way to us from other countries in the dead of winter, but these delicate fruits are most abundant and at their best when their journey to our shelves is shorter. And with National Strawberry Parfait Day was celebrated on June 25th, it’s the perfect time to learn some strawberry fun facts and tips, plus try a new recipe to make the most of this delicious fruit.

Strawberries have grown wild in Europe and the Americas for centuries, but the garden strawberry, which is the plant of choice for most commercial growers, was first bred during the mid-1700s by crossing a North American strawberry, F. virginiana, and a Chilean strawberry, F. chiloensis.

Since strawberries are fully ripe at the time they are picked, they will not continue to ripen after harvesting. Soon after they’re picked, the berries are taken to a cooler to be prepped for shipping, then refrigerated trucks take them across the country and they arrive in stores within three to four days.

Naturally fat-free, strawberries are a good source of dietary fiber, folic acid, and antioxidants. They are second only to blueberries in antioxidant levels, and have more vitamin C than other berries. A 1-cup serving—about eight whole berries—has only 50 calories and fulfills the recommended value of vitamin C for an entire day.

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Berry Best Selection and Storage

  • Choose shiny, brightly colored plump strawberries with tips that aren’t too seedy and those that still have their green caps attached to “shoulders” that aren’t white.
  • Berries are delicate and must be handled with care. Do not wash them until just prior to use; moisture can hasten their decay. Keep berries dry and refrigerated. If they didn’t come in a specially designed ventilated plastic container, store them in a single layer in a shallow container lined with paper (which will help keep them dry for optimum freshness). They may be topped with a paper towel to absorb additional moisture, then covered with plastic wrap.
  • When it comes time to use them, rinse in cold water and pat dry with a paper towel. Never soak strawberries in water. They can become waterlogged.
  • Refrigerated, under ideal conditions, strawberries will last 2 to 5 days.

Strawberries are always delicious on their own, but also a great addition to salads, atop cereal or yogurt, swirled in ice cream, or blended into a smoothie. You can also easily freeze these seasonal treats if you have an abundance on hand and bake them into muffins, pies, cakes, and other delicious desserts at a later date. The California Strawberry Commission features many sweet and savory recipe options to check out, including this one I have highlighted here in honor of the “holiday.”

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 4 oz Glass Jars with Black Lids, Regular Mouth Mini Mason Jar

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No Bake Strawberry Cheesecake Jars

Makes 6 Servings | Recipe by Jaclyn Irwin courtesy of the California Strawberry Commission

Easy, portable no-bake cheesecake jars made with a jammy strawberry topping. These are perfect to have on hand during the warmer months when you want something light and refreshing.

For the Topping
2 cups chopped strawberries
2 teaspoons coconut sugar or brown sugar
½ teaspoon lemon juice
1 teaspoon arrowroot flour or cornstarch mixed with 3 tablespoons water

For the Base
1 cup graham cracker crumbs
3 tablespoons coconut oil, softened

For the Cheesecake Layer
⅔ cup Greek yogurt
7 ounces cream cheese
2 tablespoons maple syrup
1 teaspoon lemon juice
½ teaspoon vanilla extract

  1. In a saucepan over medium heat, combine the strawberries, sugar, lemon juice, and arrowroot (or cornstarch) and water mixture. Bring to a low boil and then reduce the heat and simmer for about 10 minutes, until thickened. Remove from the heat and set aside to cool.
  2. In a bowl, mix together the graham cracker crumbs and coconut oil until well combined and the mixture holds together when pressed between your fingers. Add this as the base to 6 small jars.
  3. In a stand mixer (or use a hand mixer) combine all ingredients for the cheesecake. Mix well on low speed until smooth, about 2 to 3 minutes.
  4. Divide the cheesecake mixture into the jars. Top with the strawberries. Store covered in the fridge until ready to eat.

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