Dockside - Early Summer 2011
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Summer 2011
Boldly going outside:Outdoor living trendsDockside Edibles:Local and Organic
Season Preview:Find your fun close to home this summer
2 Dockside ◆ Summer I 2011
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Dockside ◆ Summer I 2011 3
DOCKSIDEPublisher: Jennifer Sorenson jsorenson@swpub.com
Editor: Angelo Gentile agentile@swpub.com
Designer: Brian Sorenson bsorenson@swpub.com
Contributors this issue: Vicki Bont, Amy Lyon, Sarah Tieck
Advertising Sales: 952-345-6577
Dockside is published quarterly by South-west Newspapers. For advertising infor-mation, call 952-345-6577. For general comments and questions, send e-mail to agentile@swpub.com or call 952-345-6676.
Visit us online at: www.docksidemagazine.mn
All contents copyright © 2011, Southwest Newspapers.
On the Cover: Welcome to summer and outdoor living. This inviting scene from TimberTech (see Timbertech.com) shows how decks have evolved. Decking is no longer a lumber business, it’s a lifestyle and home design business. Read more about trends in outdoor living starting on page 16. Photo courtesy of TimberTech.
ABOUT DOCKSIDE MAGAZINEWe love our lakes in Minnesota, in every season. Dockside Magazine covers lake life all year round.
Publishing four times a year, the maga-zine invites readers to enjoy an engaging mix of features covering lifestyle-related stories and recreational-oriented topics, capturing the passion we have for playing and living on our gorgeous Minnesota lakes.
We focus our attention on Lake Min-netonka, Prior Lake, and all of the scenic lakes in our southwest metro region. Welcome to life on the lake.
To advertise, contact Bob Suel, 952-345-6577, bsuel@swpub.com.
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4 Dockside ◆ Summer I 2011
departmentsfeaturesLaunch 5
Giant regatta this August; strawberry season is here; walleye stamp; more
Fashion 22Lake fashion essentialsExplore hot fashions fi t for the lake.
Lake Lifestyles 16Boldly going outsideOutdoor living trends for 2011.
Season Preview 12Hometown FunThis summer, try these options for fi nding fun closer to home.
Visit us online at www.docksidemagazine.mn
Dockside Edibles 8Eating Local, OrganicFeast your way to a healthier lifestyle.
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Dockside ◆ Summer I 2011 5
Largest state sailing event in 129 years
The Minnetonka Yacht Club (MYC)
will host the Zinn Family Realtors 2011
Inland Lake Yachting Association’s (ILYA)
Annual Championship Regatta Aug. 11
through Aug. 21, event planners recently
announced.
The 11-day regatta, which actually start-
ed in the Twin Cities in 1897 on White
Bear Lake, boasts some of the top champion
sailors in the world, including America’s
Cup sailors, Olympic medalist sailors, and
Olympic-team and Junior National-team
head coaches.
The event, which organizers say is the
largest sailing event of its kind in Min-
nesota in 129 years, will bring more than
200 boats and 1,000 sailors to Lake Min-
netonka.
“We’re thrilled to be hosting this event
for the fi rst time in 10 years,” says Rick
Launch
Kotovic, 2011 event co-chair and member of
the MYC. “It’s a testament to the commit-
ment, rich history and unmatched enthu-
siasm Minnetonka Yacht Club has for the
sport of sailing.”
Event planners also promise great oppor-
tunities to watch the races. “The excitement
and views from the starting line and mark
roundings are unforgettable for sailors
and non-sailors alike,” says Tony Jewett,
co-chair of the event and a member of the
MYC. Spectator boats will be available for
fans to watch and experience the competi-
tion throughout the event.
Event sponsors include: Zinn Family Re-
altors, Regan Investments Inc./Erle Savage
III, The Brost Clinic, Dimension Polyant
Worldwide, Ameriprise Financial Wayzata/
Paul Rampetsreiter, General Mills, Agency
Trading Group, National Class A Scow
Association (NCASA), and Boyer Building
Corp.
For more information, visit www.ilya.org.
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6 Dockside ◆ Summer I 2011
Strawberry season is hereJune in Minnesota is all about that beloved
red berry–the strawberry.
From smoothies to shortcakes to right off
the vine, strawberries are best served fresh.
Here are some area U-Pick farms to fi nd
delicious early summer berries.
■ Klingelhutz Berries, Waconia, open early
June to July, 7 a.m. to 1 p.m., (952) 442-
2515
■ Emma Krumbee’s Apple Orchard and
Farm, Belle Plaine, June through fall, (952)
873-3006, emmakrumbees.com
■ Smith’s Berry Farm, Brooklyn Park, sea-
sonal hours, (763) 424-1494
■ Bauer Berry Farm, Champlin, mid-June to
early July, 7 a.m. to 1 p.m., (763) 421-4384,
bauerberry.com
■ Apple Jacks Orchards, Delano, mid-June to
July, (763) 972-6673, applejackorchards.com
Source: Minnesota Grown Directory
Berry Healthy Spinach Salad
By Doug Roese, Lakewinds Natural Foods
Ingredients3 oz. baby spinach, soaked in icy water and spun dry2 oz. red onion, thin slivers1/2 pint blueberries1/2 lb. strawberries, hulled, cut small ones in half, large ones in quarterspinch salt2 tablespoons chopped pistachio nuts
Dressing:1/4 teaspoon salt1 tablespoon apple cider vinegar2 tablespoons frozen orange juice concentrate3 tablespoons extra virgin olive oil1/4 teaspoon toasted sesame oil1 tablespoon fi rmly packed, minced spearmint
Combine veggies and fruit in bowl and mix gently with a pinch of salt. For dressing, dissolve salt in vinegar, then mix in orange juice. While whisking constantly, slowly drizzle in the olive oil. Finish with sesame oil and spearmint. Dress salad, tossing gently. Arrange on plates and sprinkle with pistachios. Yields two servings.
Check out more recipes at Lakewinds.com.
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Gas savingsThough gas prices are expected to remain
high this summer, don’t forego your lake fun.
Here are six gas-saving tips from Boat Own-
ers Association of the United States for your
favorite watercraft:
■ Lighten the load. Clear out the junk you’ve
been storing on your boat over the winter.
■ Get a tune-up. Annual tune-ups will make
sure your boat is running effi ciently.
■ Check the prop. A dinged propeller could
prevent your boat from traveling at its
peak performance.
■ Paint the bottom. A fresh coat of paint will
make it diffi cult for any gunk to attach to
the hull.
■ Check the trim tabs. Unbalanced boats
chew up gas.
Source: Boat Owners Association of the United
States
Stamp supports walleye conservation
Anglers can support the Minnesota Depart-
ment of Natural Resources walleye stocking
efforts by purchasing the 2011 walleye stamp,
created by artist Stuart Nelson of Cloquet.
More than 32,000
anglers bought
the 2010 stamp.
Proceeds were used
to purchase 200,000
walleye for stock-
ing and improve an important walleye rearing
pond.
A walleye stamp validation costs $5. For an
additional $2, the DNR will mail the actual
stamp to anglers as a collector’s item.
“It’s never too late to snag a walleye stamp,”
said C.B. Bylander, outreach section chief for
the DNR. “They are available year-round and
can be purchased days, weeks or even months
after you’ve bought your fi shing license.”
Walleye season is now open in Minnesota.
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Eating Local, Organic
Feast your way to a healthier lifestyle
By Amy Lyon
Dockside Edibles
Photos courtesy Lakewinds
Dockside ◆ Summer I 2011 9Dockside ◆ Summer I 2011 9
Choosing locally grown and organic foods has
graduated from being a trendy option to being a
popular lifestyle choice. So much so that the only
area of grocery store growth over the last year in Minne-
sota has been in the area of natural and organic foods.
“The sale of other goods has remained fl at,” says David
Giedd, who has worked in health food co-ops since 1997
and was recently hired as general manager of Long Lake’s
new Harvest Moon Co-op. “Demand is going up for
products and, in response to that, supply has been going
up, which is ultimately lowering the prices of organic and
locally grown food.”
The beauty of choiceSo what is it that’s making consumers choose mush-
rooms from nearby River Falls, Wis., over those fl own in
from Mexico? And why do organic selections appeal to
some shoppers more so than conventional foods?
“Some people want to take oil miles off of their food
and support their local community, so they buy locally,”
says Giedd. “As for organic, many people want to avoid
produce sprayed with pesticides. You certainly have to
wonder what the long-term effects are of chemicals on
people and on the environment.”
From a meat standpoint, Greg Dick, meat and seafood
manager at Lakewinds Natural Foods, thinks it’s impor-
tant to understand the conditions under which animals
are raised.
“It’s possible to eat certifi ed organic beef from cows
raised in a feed lot, who are gorging on certifi ed organic
grains, but not getting the benefi ts of a sustainable
model,” said Dick. “Certifi ed organic doesn’t always ad-
dress care levels.”
Where to get the goodsGrocery stores
Few differences exist between traditional and co-op
grocery stores on an operational level, according to
10 Dockside ◆ Summer I 2011
East fresh, eat healthyHere are two fresh and healthy recipes from Lakewinds Natural Foods, which has locations in Minnetonka and Chanhassen.
Fish and fruit!Salmon and Fruit Kabobs
1 salmon fi let1 pint strawberries1 whole pineapple2 cups Veri Veri Teriyaki Sauce
Skin and cut fi let into cubes. Toss with Teriyaki sauce. Clean the strawberries, leaving the green tops on and leaving them whole. Cut pineapple into cubes. Assemble kabobs with strawberry, salmon and pineapple cubes. Over high heat, place the kabobs on the grill and close the top. Turn kabobs gently so the salmon does not fall off. Kabobs should be done in approximately 8 minutes.
Recipe by CeCe Helsper; Lakewinds Natural Foods
Fire up the grill!Pulled Pork Roast on the Grill
2 Tbsp salt2 tsp pepper2 tsp paprika2 tsp garlic powder2 tsp chili powder1 tsp cumin1 tsp coriander1Tbsp thyme1/3 cup mustard
Prepare the grill for indirect grilling. If using a charcoal grill, add no more than 20 briquettes or charred wood, and divide evenly on both sides of the grill. If using a gas grill, turn on one burner to lower heat and place the roast at the opposite end of the grill. Optional: you may add soaked wood pieces to add a smoky fl avor to your roast.
Mix the dry ingredients: salt, pepper, paprika, garlic powder, chili powder, cumin, coriander and thyme together in a small bowl. Spread the mustard over the entire roast to coat evenly. Then rub the dry ingredients over the roast and coat evenly.
Place the pork roast in the center of the grill and cover with vents open. After approximately 1 hour, check the coals to add additional briquettes or charred wood to keep the temperature 180 degrees. Slowly cook the roast for a minimum of 3.5 hours extending as long as 4.5 hours until the internal temperature reaches 350 degrees and the exterior of the roast is tender.
Recipe by Greg Dick; Lakewinds Natural Foods2573 Credit Union Drive, Prior Lake • (952) 445-0888www.southmet.com
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Dockside ◆ Summer I 2011 11
Giedd. “Both buy food to sell to people and we’re held to the same
USDA standards,” he says. “The difference is that with a natural food
co-op, the ownership is the community versus a large corporate struc-
ture far, far away.”
In the Lake Minnetonka area, Lakewinds Natural Foods has been
in the community for 30 years and has two locations in Minnetonka
and Chanhassen. Harvest Moon in Long Lake opened in June of 2010.
South of the river, Valley Natural Foods has been in business for 35
years in Burnsville, and Mazopiya, a natural food market, opened in
January in Shakopee.
Membership is available at each of the co-ops and benefi ts include
discounts and special offers; however, membership is not required to
shop. A large number of other co-ops are scattered throughout the
Twin Cities metro area.
Farmers’ markets
In the summer, the St. Paul Farmer’s Market comes to Burnsville
on Thursdays and Saturdays, and to Savage on Sundays. Chanhassen,
Excelsior, Hopkins, Minnetonka, Prior Lake and Shakopee also host
summer farmers’ markets. For more information on days and times,
visit www.stpaulfarmersmarket.com or the Minnesota Farmers’ Market
Association site at www.mfma.org.
Mazopiya offers the Mdewakanton Wozupi Farmers’ Market on
Thursdays from 9 a.m.-1 p.m. featuring a greenhouse, root cellar, or-
chard and barn.
Community-supported agriculture
Consumers who are intrigued by the idea of preparing meals based
on in-season items might explore the benefi ts of a community sup-
ported agriculture (CSA) farm. Members receive weekly deliveries of
sustainably-grown produce during the growing season. Depending on
the farm, food rations are delivered to a designated store or location, or
members pick up their produce at the farm.
A list of farms that deliver to the Twin Cities area can be found in
the CSA Farm Directory at www.landstewardshipproject.org/csa.html.
Minnesota Grown
The Minnesota Department of Agriculture and Minnesota Grown
have partnered to create the website www.minnesotagrown.com, which
allows users to type in their zip code or the product or service they’re
searching for, and pull up the nearest stores and farms. Free directories
can also be ordered on the site.
Education
Lakewinds Natural Foods, Mazopiya and Valley Natural Foods each
offer classes on subjects ranging from cooking for special diets and us-
ing herbs to gardening, composting and urban chicken farming.
“Locally grown and organic are not necessarily mutually exclusive,”
says Dick. “Consumers should take into consideration the conditions
and standards under which animals and plants are raised. Education
really is the key.”
Amy Lyon is a Prior Lake-based freelance writer.
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12 Dockside ◆ Summer I 2011
This summer, try these options for fi nding fun close to home
Hometown Fun
By Vicki Bont
Season Preview
Try some close-to-home outings this summer. Photos
this page: Cottagewood Store, Lord Fletcher’s aerial
view, Carver County Fair. Facing page: Art item from Excelsior’s Art on the Lake;
Chanhassen Red Birds baseball.
Dockside ◆ Summer I 2011 13
This summer, try some events and activities that are
almost right at your dock or doorstep. Gather friends or
family and go!
Ditch the inboard or outboard. Paddle a high-end
racing kayak or a PUPS, a stand-up surf board with a
long paddle that everyone came home talking about after
their tropical spring break. Rent both, plus kayaks suit-
able for beginners and a free orientation lesson for all at
Tommy’s Trolley in Excelsior. Contact 952-220-0101,
tommy@tonkatrolley.com, www.tonkatrolley.com.
Cheer for a local team. Almost
every town, big and small, boasts an
amateur baseball team. Spend a very
relaxing evening rooting for your real
home team. Check out two amazing
venues: the Chaska Cubs’ 51-year-old
wood stadium or the Chanhassen Red
Birds’ retro facility.
Focus on art. Located on Excelsior’s peninsula be-
tween two of Lake Minnetonka’s
bays, the June Art on the Lake
event is one of the top Midwest
art shows. The juried entry keeps
the quality of the work excep-
tional and fresh—in other words,
no crafts. Even the food vendors
are uncommon, with organic
food, oven-fi red pizza, and a coffee cart. The event occurs
Saturday and Sunday June 11 and 12 in Excelsior Com-
mons Park. Tip: Using the free shuttle buses is a must.
Visit www.excelsiorartonthelake.com.
Drive and Browse. Early summer is a great time to
tour the roadside stands that appear around the lakes.
Finding nearby locally grown produce can get you on
track to a healthier diet. For a printed guide to roadside
stands, request online a free Minnesota Grown Directory
from the Minnesota Department of Agriculture. Finish
your excursion with a visit to Deephaven’s Cottagewood
Store. Dating back to 1893, this community-owned
general store still sells dime candy and much more at the
original marble counter. Nautical and cottage-themed
furniture and accessories also fi ll the store. Open May 1
to Halloween, contact 952-470-8400, www.cottagewoo-
dusa.com.
Dine with the lake crowd. If seeing the most fabulous
views of the areas’ lakes while being seen is your style,
here is what’s happening at three lakeside eateries.
Lord Fletcher’s still commands the scene in Spring
Park on Lake Minnetonka. From the deck enjoy the
special-price hamburgers, 11 a.m. to 9 p.m., and view the
yachts tying-up, or watch the sand volleyballers. Or go
inside for a more romantic atmosphere and feast on the
$15 live Maine lobster with drawn butter dinner, 4 to 9
p.m. on Weds. Call 952-471-8513 or visit www.Lord-
Fletchers.com.
952-496-3105www. mngreen.com
952-496-3105www. mngreen.com
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14 Dockside ◆ Summer I 2011
Lake Waconia’s popular Lola’s Lakeside is “bent on
making their mark” in their fourth season, according
to General Manager Chris Seiple. Lola’s is introducing
more New England-style fi sh and seafood dishes. With
36 tables facing/or on the deck, Lola’s has fabulous views
and gorgeous sunsets. Call 952-442-4954 or visit www.
lolaslakehouse.com.
Though Excelsior’s Maynard’s is a perennial favorite
of Lower Lake Minnetonka, Manager Jack Stevens says
they’re not depending on the great view. Maynard’s has
added an outdoor stage for live music Thursdays, Satur-
days, and Sundays, beginning in early June. Diners can
enjoy the sounds from the deck with the new items on
the outside menu that include grilled salmon with shrimp
tacos and buffalo wraps. 952-470-1800, www.maynard-
sonline.com.
Watch on the water. Summer wouldn’t be complete
without outdoor movies, and many of the merchants of
Lake Minnetonka sponsor the Boat-In-Movie once a
year off Big Island in
Cruisers’ Cove. Marine
Max’s Mike Anderson
says a 40-ft. screen is
placed on a barge with
an FM transmitter
broadcasting the movie
audio up to a half mile
away. When the sun sets, the family friendly feature,
“Dumb and Dumber,” will light up the screen at 9 p.m.
Put down your anchor early on Friday, June 24, though,
because they are expecting more than 200 boats.
Be dazzled by fi reworks. Watch the fi reworks above
your boat on Lake Waconia this Fourth of July/Inde-
pendence Day as you spend the evening with a couple
hundred other boaters anchored strategically around the
Coney Island launch point. The spectacular fi reworks
display is mustered through donations. Always check the
Waconia Chamber of Commerce website before launching,
www.destinationwaconia.org.
Celebrate the festivities. To commemorate 100 years,
the Carver County Fair will bustle with more activ-
ity than ever. The display tents and barns will be chock
full, the midway will scream with rides, and games will
abound. The grandstand will feature the likes of Johnny
Holm and Hair Ball, plus the rodeo and Demolition
Derby. For fun for all ages, Aug. 10-14, see www.carver-
countyfair.com.
Host. Invite friends over for a deck or dock party.
Surprise them with new takes on old-fashioned vegetables
right from your backyard. Start with asparagus spears
for appetizers and end with a rhubarb meringue dessert
that might convert even the most ardent foe (see recipes on
facing page).
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COMMERCIAL/COMMERCIAL/RESIDENTIALRESIDENTIALDesignDesignMaintenanceMaintenanceIrrigationIrrigationPaver PatiosPaver PatiosCurb EdgingCurb EdgingRetaining WallsRetaining WallsFertilizationFertilizationTree & Shrub CareTree & Shrub CareArborjet Ashbor TreatmentsArborjet Ashbor Treatments
952-226-1813www.mandinecgroup.com
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Dockside ◆ Summer I 2011 15
Prosciutto Wrapped Spearsfrom Linda Meschke
2-2 ½ lbs of fresh asparagus
8 oz. of sliced prosciutto
3-4 oz. of spreadable herb cheese
Caesar dressing (for dipping)
Trim ends off asparagus spears and wash thoroughly
Blanch asparagus
Refrigerate asparagus about an hour prior to wrapping
Cut sliced prosciutto into about six strips per slice
Spread herb cheese onto each strip of prosciutto
Lay asparagus on one of the prosciutto cheese ends and wrap
towards the tip of the asparagus
Rhubarb Meringue Dessertfrom Heather Vermeulen
2 cups all-purpose fl our2 tbsp. sugar1 cup cold butter
Filling:2 cups sugar1/3 cup all-purpose fl our1 tsp. salt6 egg yolks, beaten1 cup whipping cream5 cups sliced fresh or frozen rhubarb
Meringue:6 egg whites½ tsp. cream of tartar3/4 cup sugar1 tsp. vanilla extract
In a bowl, combine the fl our and sugar; cut in butter until crumbly. Press into a greased 13” X9”X2” baking dish. Bake at 350 degrees for 20 minutes. Cool on a wire rack while preparing fi lling. In a bowl, combine the sugar, fl our and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350 degrees for 50-60 minutes or until set.
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot fi lling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving.
Vicki Bont is a Victoria-based freelance writer.
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16 Dockside ◆ Summer I 2011
Boldly going
Outdoor Living Tr
Lake Lifestyles
Dockside ◆ Summer I 2011 17
outside
rends: Summer 2011By Sarah Tieck
18 Dockside ◆ Summer I 2011
Life is sweet when you can be outside, soaking up the sun’s
rays. Take full advantage of your outdoor landscape this
summer and make effective use of your outdoor space. Here
are some new ideas for 2011.
Sit back and enjoy the viewA row of Adirondack chairs facing a
lakeshore perfectly says “ah, life on the
lake.” With that in mind, some people
are breaking away from ever-popular
outdoor rooms and creating simpler
spaces that make the most of the setting,
says Sarah Kinbar, of goodgardenideas.
com and former editor-in-chief of Gar-
den Design. “The trend I am seeing in
outdoor rooms is the ‘outdoor un-room,’”
she explains. “Highly-structured outdoor
rooms have been popular for the past 10
years, but we are turning a corner and
portable seating areas with unfettered
views are the new big thing.”
This approach is accessible and low
maintenance, capitalizing on fl exibility and the idea of making the
most of what you have. Kinbar says it can be as simple as placing
a hammock near a tree; or two chaise lounges or a patio table at
a particularly pretty spot in your yard. “There are no hedges or
other garden elements between you and nature. Its just you, your
seat, and the view.”
Photo courtesy: Homecrest
Firepits are hot—yes, pun intended—and they come in all shapes and sizes, including the one on pages 16 and 17, made by Wadena,
Minn.-based Homecrest. Patio furniture remains a staple of outdoor living too, including the table and chairs pictured below, also made
by Homecrest. Visit Homecrest.com for more information.
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Lake Jennie, Meeker CountyEmail for info in Wright, Meeker and BeyondEmail for info in Wright, Meeker and Beyond
MicheleMeis@EdinaRealty.comMicheleMeis@EdinaRealty.com
Michele MeisMichele MeisEdina RealtyEdina Realty320-582-1342320-582-1342
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Shakopee, MN
Dockside ◆ Summer I 2011 19
Think GIY—Grow-it-Yourself There’s nothing quite like snipping a sprig
of rosemary to season your grilled chicken
and serving it alongside a salad of carrots,
cherry tomatoes, romaine, and basil that you
grew in your own garden plot. This may be as
simple as some potted herbs on the deck or a
more elaborate garden in the yard.
“Edible gardening is huge now,” Kinbar
says. “People love growing their own grub,
but it takes a lot of work. There’s no easy
way to grow vegetables — daily attention is
required, and people are willing to make that
investment.”
Interestingly, the combination of this focus
on edible gardens and our busy lives means
less time for other parts of the garden. “That
time spent in the veggie garden takes away
from other gardening activities, so there is
more open-mindedness about low-mainte-
nance outdoor living,” Kinbar says.
Go naturalEarthy is all the rage. Kinbar points out
that bird, fl ower, and other nature-inspired
images are popular on clothes, textiles, and a
huge range of products.
Photo courtesy: Restoration Hardware
And, Shar Seter, design director of
Homecrest Outdoor Living, the Wadena,
Minn.-based patio furniture manufacturer,
points to neutrals as a base for pops of color
such as greens, yellows, oranges, and purples.
“For 2011, warm grays are the new neutral,”
she says. “Soft gray allows the consumer to
place vibrant colors or subtle colors on seat-
ing pieces that match their personality.”
Durable, all-weather fabrics that can hold
up outdoors remain popular, but every year
Earthy, natural colors are popular for a variety of products, including these pillows from the Perennials
collection fabrics by Restoration Hardware.
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20 Dockside ◆ Summer I 2011
they seem to get more delicate and elegant.
“Outdoor fabrics offer the luxury of indoor
fabrics. . .and still retain the inherent qualities
necessary for sun resistance, mold and mildew
resistance, and clean ability,” Seter says.
Warm connectionsOn decks and patios, you’ll see lots of ar-
rangements that look perfect for a late-night
glass of wine with friends. Buy a set or mix
and match what you have with a few purchases
to create your own. The key is to design the
space around comfortable conversation, rather
than comfortable dining. Plus, a fi re element
at the center of such spaces are everywhere
this year. “Having a fi repit in your outdoor
room invites conversation and creates memo-
ries,” Seter says.
These elements are readily available and
easy, easy, easy to install. Though people used
to have to custom-make some patio elements,
now there are pre-assembled pieces or kits
available. “People are starting to buy outdoor
living elements almost like you buy furniture,”
says Tina Plant, chief marketing offi cer at
Hedberg Landscape and Masonry.
Photo courtesy: Homecrest
Photo courtesy: Belgard Hardscapes
Firepits can be big or small, like the Homecrest fi repit (also seen on pages 16-17), or a giant
outdoor fi replace and chimney, from Belgard Hard-scapes. The materials to build this outdoor “room” are available from Hedberg Landscapes & Masonry
Supplies in Plymouth (Hedberglandscape.com).
Going greenGreen products continue to be popular. One
way to be green is to purchase alternative
decking products, such as TimberTech planks
— some have 25-year warranties, so you may
ultimately save some money and trees. With
lakeshore homes and regulations dictating
some design choices, there are now products
to help manage stormwater runoff and also
make the most of natural water sources. Some
patios are being built using technology that
is green and smart, such as permeable pavers.
“These allow the rain that falls on them to
soak into the ground,” Plant says.
And, there are also some landscaping op-
tions such as rain gardens, rain barrels, and
rainwater harvesting systems that will help
manage rain and recirculate water.
Designed for LivingThe simple rectangle decks off the back of
a home are no more. Today’s decks are often
custom-made with multiple levels. Most are
designed for entertaining and escape. Also,
homeowners are investing in composite
planks and railings resembling wood. Fas-
teners are hidden. Materials are made to be
low-maintenance; and they don’t stain or fade,
ensuring an investment in a deck lasts longer.
Homeowners are using lighting elements,
metal railings, and even deck design to add
style, comfort, and safety.
Sarah Tieck is a Burnsville-based freelance
writer.184940
Watercraft • Parts • Accessories • Service1301 Greenwood Ct - Shakopee, MN 55379 (952) 224-2054 www.citiesedge.com
All New 2011
SUPER JETIN
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©2011 Yamaha Motor Corporation, U.S.A. All rights reserved. Follow instructional materials and obey all laws. Ride responsibly, wearing protective apparel. Always ride within your capabilities, allowing time and distance for maneuvers, and respect others around you. Don’t drink and ride. For more information, visit yamaha-motor.com or call 1.800.88.YAMAHA.
Dockside ◆ Summer I 2011 21
Tired of MOLES?GOPHERS?
Call the Professionals at:
SUBURBANWILDLIFE CONTROL
Ready for a solution
that works?
LICENSED INSUREDwww.molecontrol.info
952-403-9223We also remove chipmunks, voles & raccoons!
Design • Installation • MaintenanceCaola Landscape is a design, build and maintenance company with over 30 years of experience taking care of fi ne homes and businesses in the metro area. Our expertise can make any resi-dential or commercial property look more attractive and have higher resale value. We have many qualifi cations that make us premier landscape consultants.
Our Services:• New Landscapes• Existing Landscape Renovations• Retaining Walls• Sprinkler Systems: installation, service and repair• Bobcat Dump Truck Work
• Ponds and Waterfalls• Brick Pavers, Patios,
Driveways and Sidewalks• Trees and Shrubs• Rock, Mulch and Edging• Outdoor Kitchens• Decks and Fences
• Grading and Sod• Lawn Maintenance• Excavating• Help for do-it-yourselfers• Tree Trimming and Removal• Water Problems resolved
When you become a customer of Caola Landscape, our mission is to make long term customers that will use our services again and again, and refer us to their family and friends.
Cell Phone: (612) 298-6988Phone/Fax: (952) 445-0663www.caolalandscaping.com
Subscribe FREE to Savvy.mn Magazine
Savvy.mn Magazine is published monthly by Southwest Newspapers distributing more than 15,000 copies throughout the Twin Cities’ southwest suburbs.
Residents of the following cities can receive a free subscription by mail:Belle Plaine, Bloomington, Burnsville, Carver, Chanhassen, Chaska, Cologne, Eden Prairie, Edina, Excelsior, Hopkins, Jordan, Minnetonka, New Prague, Prior Lake, Richfi eld, Savage, Shakopee, St. Louis Park, Victoria, Waconia and Wayzata. Subscriptions from outside the area are $12 per year.
Get a free subscription to Savvy.mn Magazine
Request Your FREE Subscription at Savvy.mnRequest Your FREE Subscription at Savvy.mn
22 Dockside ◆ Summer I 2011
Lake Essentials
Sandals get dressed up.From Coach. $48. At ioffer.com
Not Your Daughter’s Jeans.Crop-stretch cargo pants. From
Nordstrom. $88. Nordstrom.com.
Lake Fashion
Sponsored by:
Get more out of
your relationship
with Savvy.mn
Magazine.
Each month we’ll
partner with a
local business to
present readers
with shopping/
fashion, food, fun
and education.
Plus, you’ll have
the opportunity
to win door prizes
and receive other
special deals and
discounts. Space
is limited so be
sure to register
early!
UPCOMING EVENTS:GARDENING PALOOZATime: June 2, 2011
Location: CAL’S MARKET & GARDEN CENTER 6403 Egan Dr. Savage, MN Cost: FREE!Four great gardening workshops:
• 6 p.m. – Blue Thumb Gardening with Native Plants
• 6:30 p.m. – Best Practices for Planting, Pruning & Gardening
• 7 p.m. – How to Build Your Raised Bed Garden & Grow Your Own Food
• 7:30 p.m. – Container Design with Hot New Plants
All attendees will receive a special gift. Enjoy door prizes, snacks, and refreshments.
Visit Savvy.mn to register.
Dockside ◆ Summer I 2011 23
For those sunset breezes.Ripstop cotton-blend men’s bush
coat. From Orvis. $275. Orvis.com.
The season for shorts.Men’s guidewater shorts. From Patagonia.
$69. At Altrec.com
From boat to beach to city…and back.
Kate Spade Cabana Stripe Medium Raelin
Tote. $325. Katespade.com.
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Edible Twin Cities is the only print magazine devoted to the unique local food culture of the Twin Cities. Each issue we strive to produce a publication with the best quality editorial content and photography. Through our magazine and website, we increase awareness of local, sustainable, and seasonally produced products in our community. Our mission is to connect consumers with local growers, retailers, chefs and food artisans, enabling those relationships to grow and thrive in mutually benefi cial, healthy, and economically viable ways.
Subscribe today for only $28 annually. Published seasonally – spring, summer, fall and winter for 2011 and every other month in 2012.
Call 952-445-3333 or email circulation@swpub.com
Have apassion for local food?Then you’ll love
Edible Twin Cities is published by Southwest Newspapers.
24 Dockside ◆ Summer I 2011
Landscaping & Garden Center
Sign up for our E-Newsletterwww.TheMustardSeedInc.com
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