Putting Green goes organic in fundraiser

By RON LARSEN

Journal Staff Writer

NEW ULM -- Putting Green, Inc., officials took an "organic" approach to getting flowers, shrubs, trees and grasses to landscape the proposed mini-golf environmental adventure park Sunday.

More than a dozen vendors laid out a smorgasbord of pumpkins, gourds, squash, apples, honey, mittens and even herbs and spices for site visitors to buy for their tables.

Nearby were samples of the native plants that will be used when it comes time to do the park landscaping on the plot of ground at the corner of 20th South and Valley streets.

Visitors were urged to "buy" a plant, tree or shrub and donate it to the non-profit organization as a tax-deductible gift.

"This is not just a one-time opportunity today," said Putting Green Executive Director Laurel Gamm. "People can contact our office (in New Ulm) anytime to make a landscape donation. We're hoping we'll be doing the landscaping in 2004."

Gamm said the purpose of Sunday's event wasn't just to get donations for the landscaping, but "we're using this to tell people that we will need the support of the community to get this job done."

For Ron Meyer, owner of Northern Lights Herb & Spice Co., Mankato, it was another step in promoting his 2-year-old business.

"I'd been raising herbs and spices for about 20 years, but I didn't realize how much work there is (as a full-time business)," he laughed.

Meyer had been a teacher for 14 years and then a principal at several high schools, including in the Twin Cities metro area, for 18 years.

"I finally decided I had had enough after 32 years in the business. Oh, yah, I miss working with the kids, but it was getting to be too much of a hassle," Meyer said.

"All these herbs and spices are grown as organically as I can possibly grow them."

While he grows, grinds and packages his herbs and spices, he depends upon a coffee-blending firm in Le Center for the coffees he markets.

"But I'm sure that firm is as dedicated to doing everything organically as possible as I am. I've been with them for a long time.

He makes most of his seasonings, as well.

"I've entered a lot of cooking contests, and many of these blends are the result of that competition. My 'All Purpose Meat Rub' is an example of that."

While it's a blend of more than a half dozen herbs and spices, a key ingredient is sugar, but not just ordinary sugar.

"I use only turbinado sugar. What's that? That's partially refined sugar that comes from sugar cane grown only in Hawaii. It's a coarser (brown) sugar, and the granules are larger. It helps give my meat rub a distinctive flavor."

He doesn't use it in a marinade, either.

"I apply it dry to pork roast or whatever and let the meat absorb the flavor. I'll put it on about two hours ahead and let it sit, or sometimes I will sprinkle it on the roast the night before. You don't have to use a marinade.

His Creole and Cajun seasonings are new, as is his hot chili seasoning which also is competition tested. He also produces spice-flavored jams and jellies which can used as a meat glaze and seven different flavors of bread.

He also forsakes using regular table salt for sea salt or Keltic salt which also helps give his seasonings a distinctive taste.

"They have a bouquet, an aroma, that's fresh."