Monday, January 25, 2016

Snow Report

We have 8-10 inches of snow. Trails are groomed and tracked. 1-3 inches of new snow expected today. Conditions are good!

Tuesday, January 19, 2016

Snow Report Jan 19th

We have about 8 inches of great snow and we have been setting tracks! Come stay with us Jan 29th-30th and get 10% off the Red House, River Cabin or Maki House. To see more up to date pictures, visit us on Facebook.

Tuesday, January 05, 2016

We have GREAT Snow!

Is it rainy and gross where you are? Come enjoy our Winter Wonderland! We have about 5 inches of fluffy snow and more on the way! You deserve a three day weekend after the holidays. Treat yourself to a MLK get-a-way and save 10%. Enter promo code MLK2016 in our online booking system or give us a call 715.564.2558

Wednesday, December 16, 2015

Molasses Crinkles

If you’re looking for a Christmas cookie that’s a little different from the usual sprinkles and frosting affair, try Molasses Crinkles. This is one of Grandma Toinie’s old cookie recipes that’s been made on The Farm for a long time. –Helen Palmquist

Makes: 4 dozen
Time: 45-60 minutes

¾ cup butter, softened
1 cup brown sugar
1 egg
¼ cup molasses
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon powdered ginger
2¼ cups flour

1. In a mixer on high, cream the butter, sugar, and egg together.
2. Put the mixer on low, and add the molasses, baking soda, salt, cloves, cinnamon, ginger until well combined.
3. Add the flour a little at a time until completely mixed in.
4. Chill dough for 15 minutes.
5. Preheat the oven to 350 degrees.
6. Once the dough is chilled, roll it into walnut-sized balls.


white sugar

7. Coat each ball evenly in white sugar.

8. Place the balls on a greased cookie sheet and bake 9-12 minutes.

Wednesday, December 09, 2015

Grandma’s Christmas Sugar Cookies

This recipe is another old one that’s been around The Farm forever. It’s written on a plain piece of paper in grandma’s handwriting. I have another older version written in great grandma’s handwriting. I pull this recipe out every Christmas. Enjoy! --Helen Palmquist  

Makes: 6 dozen
Time: 3 hours

1 cup butter, softened 
1 cup white sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon salt
1 teaspoon vanilla
4 tablespoons milk
3 cups flour

1. In a mixer on high, cream the butter, sugar, and eggs together. 
2. Turn mixer to low and add baking soda, cream of tartar, salt, vanilla, and milk until well combined.
3. Slowly add in the flour a little at a time until well combined. 
4. Chill dough 1 to 2 hours. 
5. Preheat the oven to 350 degrees. 
6. Sprinkle the counter with a light dusting of flour.
7. Roll out a handful of dough until it is an eighth- to a quarter-inch thick. The thinner the dough, the crispier the cookies will be. If you like them to be chewy on the inside, roll the dough thicker. 
8. Cut out cookies in desired shapes. Use a spatula to help get them off the counter. The dough is easier to work with when it’s cool, so if it gets really sticky, put it back in the fridge.  
9. Bake cookies for about 9-12 minutes or until cookies are lightly brown.
10. When cooled, decorate the cookies with butter cream frosting and sprinkles.  

Butter Cream Frosting
Serves: Frosts about 4 to 
      5 dozen cookies 
Time: 15 minutes

1 ½ sticks butter, softened
4 cups powdered sugar
1 ½ teaspoons almond extract
2-4 tablespoons half and half                

This is a good, straight forward frosting recipe I got out of a newspaper.
1. In a mixer on high, beat the butter until it’s fluffy, about 5 minutes.
2. Beat in the powdered sugar, a little at a time.
3. Add the almond extract.
4. Add the half n’ half a little at a time while still beating the frosting on high. Do this until desired fluffiness is achieved. It should look smooth and creamy with small peaks. 
5. Add food coloring of your choice. 

Helen’s Advice
To make this frosting chocolate flavored, add 1/3 cup cocoa with the powdered sugar.  

Tuesday, October 13, 2015

The Only Known Gun Battle in Brantwood, WI

Jim Palmquist showing the 38-55 Winchester (used by John Norro
in the Brantwood  "Gun Battle") to Greg Powers.  Greg is a descendent
of  Mr. Wertenen.  In those days men used their guns for putting
food on the table and were good marksmen.  We think they were
not trying to cause harm to one another but just "letting off steam".

Art Palmquist was always interested in the story and a friend of
his acquired the rifle.  His friend used it for deer hunting and sold
it to Art for $20 which was a good value in 1940.

Gun Battle in Brantwood

by Jim Palmquist

It started out as a simple business arrangement between two
farmers that lived across the town road from each other.  Both
were of Finnish descent and their names were Mr. Wertanen and
Mr. Norro.

Not an unusual deal which went something like this. Mr. Norro
was to harvest hay on the Wertanen farm and store it there in
in a properly made stack.  In the winter he would transport it
across the road to his farm to feed his cattle.  He would pay
for each load of hay as he hauled it home.

So, when summer came the hay got made and stored.  And
winter came and Mr. Norro came after "his" hay.  The problem
was he had no money.  Mr. Wertanen let him take a few loads
in the beginning.  He then stated that he had been planning on
the income from the sale of the hay and  "no money, no hay".

Mr. Norro's cows were getting hungry and as the story goes
there was some verbal exchange between the neighbors.  Most
accounts agree it was Mr. Norro who fired the first shot with
his lever action Winchester 38-55 rifle.  Mr. Wertanen responded
with return fire.

And according to the best known information the battle lasted
on and off for most of a day.  The high point being when Mr.
Norro held his cap up with a stick and Mr. Wertanen fired a
round thru it.  (or was it the other way around)

But this was not the end of it.  There was a third farmer who lived
down the road a bit.  No one remembers his name.  He wrote a
letter to the Price County Sheriff up in Phillips.  The sheriff came
down on the train to Brantwood and hired a person to take him
to the site with a horse and buggy.

Both farmers were called to the middle of the road and the sheriff
spoke to them saying whatever sheriffs in those days said.   He
must have said all the right things because this was the end of
the only known gun battle in Brantwood.

NOTE from Jim Palmquist: The information for this was obtained from Paul Heikkinen,Sr and Carl and William (Willie) Heikkinen along with my father Art Palmquist.

Saturday, January 03, 2015

Winter At Palmquist Farm by Ben Kramer

We thought you might enjoy reading this story about the Farm that one of our guests, Ben, wrote for a memoir assignment at school. Obviously, Palmquist Farm is as special to him (and us) as it is for you!  He got an A on it!

Winter at Palmquist Farm 
By Ben Kramer

   Each freezing winter break, our family heads north to the small town of Brantwood,Wisconsin, to a special place where winter magic truly happens. In the middle of nowhere lies a Finnish farm, owned by the Palmquist family for a little over a century. As we make the turn over the snow-covered dirt road and drive through the log overhang leading to the farmhouse, I know we are there. A sense of lightness and freedom comes over me; I run into the farmhouse. Jim Palmquist, one of the farm’s owners, gives me a warm, friendly greeting and a strong handshake.  The kind, gray-haired man is always happy to see us. For the last two years, we have stayed in theRed Cabin, a small four-roomed log building all to ourselves. I have many good memories of sitting around the fireplace there, playing games and telling stories.
   Each morning, we wake up early and walk over to the farmhouse. The whole building smells of delicious, home-cooked food made by Helen Palmquist, Jim’s wife.Sometimes, if we get there early enough, I’ll play the piano, which Helen andDonna, one of the farm assistants, enjoy. I always tease my mom that Helen’s cooking is almost, just almost, better than hers. My mom is just happy that she doesn’t have to cook for a week.
   After breakfast, we walk back to the Red Cabin and get ready for a long cross-country ski through dense pine forest and open plains. After everyone is ready to go and we are all bundled up in multiple layers of coats and jackets, we head out.The farm has a network of miles and miles of cross-country ski trails; each one is unique and allows people to see nature in a different way. My favorite trail is the Gray Fox Trail, which runs up several small hills and ends in an enormous downhill. I always get a good laugh when one of us stumbles and tumbles slowly down a hill. Another one of my favorite trails is the Maple SapTrail, which runs over forest and open plain. I also enjoy taking the LynxTrail on the way to the Czech Bridge and the Deer Farm. The Deer Farm is an enclosed stretch of forest filled with all sorts of deer that the Palmquists raise for hunting in the autumn. The Deer Farm consists of a long 7-mile loop called the Snow Snake Trail; it takes a couple of hours to complete it and then ski back to the farm. When I am out on the ski trails, nature frees my soul. I forget where I am and who I am, and my thoughts turn into pure joy. I don’t need to remember, because when I am out on the ski trails, all that matters is the silent wilderness around me.
   When we get back, we rest for a while in theRed Cabin. My dad and I play friendly but competitive card games. My dad usually wins, but sometimes (very rarely) I manage to just barely beat him.
   Around six or seven o’clock, we go back to the farmhouse for dinner. Jim tells hilarious stories about strange visitors to the farm. Before Jim begins his story, he gets a little twinkle in his soft, blue eyes. Then, he takes someone’s spoon and taps it on a glass.
He always starts off by announcing, “Could I have everyone’s attention please?”
   Twice a week after dinner, there is a talent show in the farmhouse. I play the piano,and a professor from Illinois plays the accordion. Afterwards, only on special occasions, a small bluegrass trio comes and performs their favorite songs. They also take requests from the guests that stay to watch the late-night concert.We then go outside the farmhouse and watch the clear, bright stars move across the sky for a couple of minutes. Some of my most special memories of Palmquist Farm are the ones in which my dad and I are watching the stars together under a cold, moonlit sky. We slowly walk back to the Red Cabin in the freezing cold and say good night to the farm and the winter outside. As we settle down, I feel like I am at home. I feel like I belong there, like I am the missing piece of a puzzle finally put into place. I feel alive. If I learn anything from my annual visits to Palmquist Farm, it would be that nature, silence, and friendly people are good for your soul.