changing-grapesReports started in late July of veraison being observed earlier than usual at area vineyards.

Veraison [vay-ray-ZON], which means the “change of color of the grape berries,” is the visual representation of the transition from berry growth to berry ripening. A lot happens during this phase: berries increase in size, the skins get thinner and seeds begin to ripen, sugar development begins within the berry and as that occurs, the acid content of the grape also shifts and decreases. It is approximately six to eight weeks between veraison and harvest.

Vineyard management is critical during this time to ensure perfect ripening. The vine canopy (the amount of leaves and shoots) is checked to ensure there is an optimal amount of light and air getting to the clusters. A “green drop”—or removal of some unripe clusters—may be done to ensure a balanced crop load per vine.



"Beer, if drank in moderation, softens the temper, cheers the spirit, and promotes health."  —Thomas Jefferson

One cannot think of October without thinking of beer! Years ago, I started a Fourth of July tradition of making burgers with Merlot-Caramelized Onions. In the recipe that follows, I use a dark ale instead of the merlot. As everyone’s palate varies, choose a beer or ale which appeals to you—likely something you would enjoy drinking as well.



How to: Can Salsa

Print Email
Written by Margo Stich

how-to-can-salsaA family favorite recipe from reader Brenda Davis

Equipment Required

Food Processor (optional)
8 Quart bowl
Medium bowl
2 large stockpots
Strainer or colander
Large slotted spoon
1 dozen pint jars with lids and screw-on bands
Canning funnel
Magnet lid wand or tongs
Pressure canner
Jar tongs



Thrill of the Grill

Print Email
Written by Margo Stich


Whether it's football tailgating or an autumn cookout, fall holds ample opportunities to continue exploring the sizzle and glow of the grill. This season instead of the usual steaks, brats and burgers, try chicken, turkey or pork. They are leaner and rev-up the taste buds when cooked over an open flame.

But one can’t talk about meat without talking about the farmer. On a recent visit to Ann Arbor, Mich., I was impressed to learn how many local markets and chefs insist on chemical and hormone free, fresh meats from local producers.

Tessa Leung, owner of Sontes restaurant in Rochester, believes someday Rochester will be “on trend.” She has been buying meat from local farmers since she opened her doors because it keeps money circulating in our community, increases the likelihood that others will venture into farming and is healthier, fresher and tastes better.

With a year-round farmers market now in Rochester, meats from a variety of local, small farms are easier to access. The People’s Co-op, Rochester Produce and Ferndale Market in Cannon Falls also carry locally raised and processed meats. So fire up that grill and perhaps one of these unique recipes will become a family favorite.



Cheap Thrills on Broadway

Print Email
Written by C.G. Worrell

0055With a smile on my face, I drive down the road to pick up my good friend, K.T. I crank open the sunroof and sing along with the radio. It’s our shared day off—that special time when we eat lunch, gossip and shop. Our goal today: an afternoon of fun on Broadway without spending a fortune. It’s easy to do, if you know where to go!

With a smile on my face, I drive down the road to pick up my good friend, K.T. I crank open the sunroof and sing along with the radio. It’s our shared day off—that special time when we eat lunch, gossip and shop. Our goal today: an afternoon of fun on Broadway without spending a fortune. It’s easy to do, if you know where to go!



The Zucchini Diaries

Print Email
Written by C.J. Fosdick

0051I dreamed about zucchini last night. They were marching in lockstep on spindly, green legs—rows upon rows of them passing in review, like Red Square troops. I saluted them with dubious pride, feeling responsible for their robust size and shape. When I woke, I flipped through my diary, recalling the summer I spent harvesting, cooking, baking, chopping, freezing and relinquishing more zucchini than I ever imagined.



From the Editor: May/June 2012

Print Email
Written by Marlene Petersen

0031This issue we celebrate the mothers of Rochester. “The Call of the Soil” and “Accounting Ledgers and Christmas Hams” explore the dreams and adventures of several mother-daughter business ventures. In “Because I Said So!” I hear much of my own voice—and my mother’s—in Amy Brase’s advice to her young children.

    My first “child” was a basset hound, Freddie, followed three years later by my daughter, Meg. I thought having a dog would prepare me for motherhood, and in some ways it did. Of course, with Freddie I didn’t learn what sleep deprivation was, how to give a bottle or what it is like to carry a diaper bag everywhere for two years. But I became responsible for someone other than myself and, in return, experienced the wonder, love and affection that grow from the love you give another. That is what motherhood is all about, albeit the care of a child or a pet.



Pet Q & A - May/June 2012

Print Email
Written by Sara Reusche

0002Q My family is ready to add a dog to our household. We have two young children. What’s the best breed?

A Congratulations on extending your family! There are many breeds that can be great family dogs. Instead of looking for a specific breed, I would encourage you to look for a dog whose temperament and activity level best match your situation. Don’t forget to include mixed breeds in your search. These dogs are often healthier than purebreds and make excellent family pets. I have two mutts of my own and couldn’t imagine better companions!


0029April Showers Bring Wildflowers - How a paint-your-own ceramics business brought one mother and daughter closer

Vicki Hiley and Vanessa Hyde are a mother-daughter business team that revels in creativity and spontaneity, which is perfect for their business: a paint-your-own ceramics studio.

    In fact, the business, Wildflower Ceramics, started quite spontaneously in August 2011 when Vicki had one week to decide whether to turn her ceramics hobby into a full-time business. After buying the store, Vicki asked her daughter, Vanessa, to come help. “It’s kind of how we are,” explains Vicki. “One gets into something and the other comes along.”


0043Hometown: Albert Lea, Minn.

Age: 43

Family: Husband, Kevin; cats, Lucy and Ricky

Career path: I’ve been in the hospitality industry for most of my career. I started in hotels, working the front desk, night audit, concierge, housekeeping, everything I could. I kept moving, trying different roles, and ended up in a catering position at a Minneapolis venue. That’s how I got into meeting planning.

Today’s work: I plan continuing medical education courses nationally and internationally for physicians and other health care professionals. Typically, I do 8 to 10 courses a year and, along with the course directors, I manage all aspects of the events, from the course concepts at the beginning to the evaluations after it’s over, and everything in between.


Page 64 of 76

Home | About Us | Advertise | Read | Connect | Subscribe | Submit | Contact Us

Rochester Women Magazine, Women Communications, L.L.C
PO Box 5986, Rochester, MN 55903, 507-259-6362

Copyright 2016