2015 Farm Families of the Year honored at Farmfest

He taught at Cannon Falls for one year following college graduation, and found out teaching was not him. He then worked with food producers at a prison workhouse for two years in alternative military volunteer service. During those years, Mel enjoyed teaching inmates about food production. He noted that their garden bounty was great, as they used irrigation.

Following his volunteer service, Mel worked for an airline welding luggage carts. But a Help Wanted ad caught his eye. There was a job available working with soil testing. And, one couldn’t keep this farm boy OFF of the farm.

It was in the early 1970s when Mel and Lorna moved to the Staples area for his new job. Mel worked for a year at that post before becoming a plot coordinator at the University of Minnesota in 1971. This new position took him to Staples – and the Staples Ag Center – where he conducted plot research on a variety of crops. The research projects grew, and Mel needed help. Students were hired through the CEP (Community Eligibility Provision) Program to assist with the research. By 1982, the research, directed by the University of Minnesota, involved 75 plots with 10 students helping. At the center, they worked with 70 different crops, including horticulture. Blueberries, muskmelons and edible beans were some of the plants studied.

Mel and Lorna began their own farming adventure at about that same time, purchasing eight acres north of Staples in 1972. The couple named their little piece of land Acorn Ridge Farm.

In addition to their own garden, the couple raised chickens. In fact, it turned into a family affair. When their sons, Royce and Curt, were younger, they picked cucumbers that were sold to a nearby cucumber buying station.

Their expanding garden was also a way to get back into growing crops that used to be common in the Staples area. Mel explains that celery used to grow well on the area’s peat soil and was shipped out of Staples in boxcars. He has also found ways to make garlic grow well on sandy soil.

In 2001, Mel retired from the Ag Center after 30 years – but he stayed tied to the land and what it can produce. He was a crop adjuster until 2010, and also continued to help others develop their farming plans.

And – since 2001 he has raised a lot of ducks. Reflecting back to “Anta Pete,” Mel flirted with the idea of becoming the largest duck producer in central Minnesota. He started his duck farming project with Pekin ducks –  the classic white barn yard ducks. Aunt Jemima Puddle Duck, of Beatrice Potter renown, was likely a Pekin.

They lease a part of their farmland to others for gardening and enlarged their own garden. Mel mentors others on gardening and farming practices,and  is among several producers working with area farmers markets. He continues to raise broilers and laying hens and ducks for area restaurants. He also has gotten into sustainable shorthorn beef cattle production.

While not an organic farm, they do not use genetically modified seeds. And Mel uses manure from the ducks and geese he raises to fertilize his land. “I try to be as self sustaining as possible,” Mel emphasizes.

Vegetables raised include broccoli, carrots, cucumbers, dill, green onion, globe onion, spinach, bell peppers, jalapeno peppers, radishes, red baby beets, early gourmet baby red potatoes, buttercup and butternut winter squash, asparagus, romaine lettuce, string beans, summer and winter squash, tomatoes, and sweet corn.

Fruit grown includes gooseberries, wild plums, raspberries, melons, early rhubarb and a variety of apples.

The poultry they raise includes Memorial Day broiler chicken, July Fourth broiler chicken, Pekin duck, Christmas duck, emblem geese, Christmas goose and a variety of brown egg layer pullets.

One of the new features of agriculture is bringing food directly from the farm to the consumer. Mel works with area farmer’s markets and also sells cucumbers and tomatoes to Lakewood Health System. He has also developed his own customers, 10 area families he sends bags of produce to every week during harvest season

Mel maintains his interest in growing and experimenting with alternative crops, such as amaranth, tiff, white wheat, spelt, different cabbages and more at Central Lakes College in Brainerd.

In addition, Mel has worked with other farmers developing seven area farmers markets, and through connections made with social service agencies, collaborated on a project to bring bags of fresh vegetables to those receiving Meals on Wheels in two local communities.

Mel has been an early leader in creating Prairie Rivers Local Food Network in Central Minnesota. Acorn Farm’s produce is featured at Harvest Thyme Local Food Bistro in Wadena, Franciscan Sisters in Little Falls, Staples Farmers Market, Lakewood Health Farmers Market and the Whole Farm Co-op in Long Prairie.

Mel has been involved with a variety of community organizations over the years including the Jaycees and Lions Club. Lorna has been part of many organizations as well including the County Extension Committee, Wadena County Fair Board and their church council.

Lorna has not been idle on Acorn Ridge, either.  Shares Lorna, “Two of my favorite things in the world are quilting and company. So I guess it was only natural I’d open a bed-and-breakfast on our homestead that features “sewing bees.” She borrowed a corner of the pasture land for her Farm Quilt Haus, named for the couple’s German heritage. At this cozy country cabin – the floor plan designed by the couple’s architect son – to host retreat days for quilters, as well as small family gatherings. Crafters say a stay here is like therapy, a chance to escape interruptions and focus on sewing and having fun.

One of Mel’s recent claims to fame is is participation in a cooks program at the Minnesota State Fair along with Derek Olson, owner of The Bistro in Wadena. Olson had learned about the Minnesota Farmers Union Cooks Program, and he and Mel became a part of its 11th annual version in 2013.

When Olson was accepted to be part of the program, he asked Mel to come along as he has supplied The Bistro with ducks for several years.The program utilizes a sustainable food system, pairing chefs and farms who use the farmer’s fresh food in their restaurants. The duo created a duck confit salad with wild rice. Confit is made using the leg of the duck, cured with salt and cooked slowly in its own fat.

The event wasn’t a competition – but a demonstration of cooking with locally grown or raised ingredients.