Norwegian Centennial Heirlooms
Transcription
Norwegian Centennial Heirlooms
6 Tribute to the Iowa Farmer Series... —By: Meagan Moellers Norwegian Centennial Heirlooms Generations from the Josvanger/Aspenson Century Farm near Decorah are proud of their Norske background M any of us celebrate our ancestry, our cherished origins and beloved traditions. And for many residents in the Decorah area that ancestry is Norwegian. Therefore, this centennial family story begins with Hans O. Josvanger who was born in 1861 in Sogn, Norway. He completed the teacher seminary and then imigrated to America (Winneshiek County Iowa) in 1884 and married Isabell Gustine Bakken on October 31, 1886. the electricians when it came time to wire the home for electricity. Their four children (Corolla, Harriet, Donald, and Oscar Jr.) acquired ownership of the house and farm in 1943. Harriet, and her husband Marvin (Norland), resided in the distinctive farmhouse until 1965 when their daughter Marcia and husband Bruce (MacLaren) moved there. Four generations were proud to live in that original Norwegian farmhouse. Hans worked many years as a teacher in the local Norwegian school. In the later years he offered himself completely to his farm work. He was a rare, educated man with many interests – teacher, musician and composer. Hans and Isabell had nine children. In 1890 they purchased land in Madison Township. Isabell’s father, Ole Bakken, and crew built an impressive, 11-room farmhouse for them in 1905 nestled along State Highway 9, just a few miles west of Decorah. The Josvangers lived on that farm all their married life. One of their daughters, Clara and her husband Oscar J. Aspenson, moved back to the farm in 1936. Fun REA Fact: The $3,000 farmhouse that Ole constructed was built very strongly. Family members recollect that it was quite a challenge for But that’s not the whole story of this Norske farmstead. There was also a detached “summer kitchen” that dated back to the early 1900’s. Oscar Jr. and his wife Margaret added a basement, attic and three bedrooms to this structure and lived there for many years. And how about this circle of life? One of their three sons, Tom, who was actually born in that house, is making plans to move back to the family farm from his current home in Wisconsin. He will be busy over the next few years restoring the farmhouse(s), outbuildings, and the landscaping back to its original grand luster. Our admiration goes to Tom for honoring his heritage and his efforts to restore this Century farmstead! The Josvanger House in 1905 with Hans and Isabell Josvanger and family including Ole Bakken. Clara and Oscar Aspenson Family. Oscar, Harriet and Marcia. Oscar and Margaret Aspenson - Century Farm Award in 1990. Memories from Harriet (Aspenson) Norland “Our family has been very blessed in so many ways on this farm” Harriet proudly says, “and if only these walls could talk……there would be lots of good things to smile about”. She has vivid memories of her parents hosting and entertaining many Luther League gatherings in their large yard. Croquet was a favorite pastime of these social events. In 1942, Harriet’s husband was serving in World War II and was gone when their first child was born in her parent’s farmhouse. So it’s not surprising that little baby Marcia was also baptized in this beloved house. “It’s just a happy place to be!” Could that be the reason why Harriet is so excited to have her nephew Tom so interested in restoring the farmstead? She is also anxious about giving him a few cherished home furnishings from her mother, Clara, including a dining room table and chairs, china hutch and a glass light fixture that gracefully adorned the home in the early 1900s. After Clara’s young husband died, she opened her beautifully set home to visitors and groups as a means of financially supporting herself. And she was very knowledgeable of her various collections. People came from all over the United States to her “antique” farm. Clara even converted the old creamery building for her extensive doll collection and a chicken house became the “Hobby House” for treasured Norwegian family heirlooms. The family’s Norwegian traditions and behaviors were luckily passed along in strong faith. Harriet can remember her parents talking to each other in Norse when they didn’t want their children to understand. And at age 95, Harriet (who is 100% Norwegian) still absolutely loves the many treats and dishes of her ancestors. Lefse tops her list, but she can Recipes and more... Recipes... Crunchy Ham Casserole 2 c. elbow macaroni 1 can cream of mushroom soup ½ c. milk 1 c. shredded cheddar cheese Celebrate Pork Month this year with these recipes using meat from local farms. 1½ c. cubed ham ½ c. sour cream 1 pkg. frozen broccoli Cook pasta. Combine with ham and place in a 9x13 pan. Blend soup, sour cream, milk and pour ½ over ham and macaroni. Arrange broccoli on top and pour remaining sauce over broccoli. Sprinkle with cheese. Bake uncovered @ 350° for 20 min. Top with French fried onions. Bake 5 min. more. Nita Hackman • Cresco Slow Cooker Pulled Pork 2-3 lbs. pork tenderloin 1 (12 oz. can) root beer 1 (18 oz. bottle) of favorite BBQ sauce Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve on your favorite bun. Diana Ness • Waukon Our Century Farm still quickly rattle off the recipe for Rømmegrøt and Kumla. Her family would all help make lefse together using her mother’s delicate white towels placed in between each of the rounds that were kept in a copper boiler. “We never had to worry about all that hard work spoiling though, because it was eaten rather quickly!” Harriet beams with a reminiscent smile! Not only does this family have strong Norwegian ties in the community, they have also made an impressive impact on music and education. Both Hans and Isabell taught Norwegian, three generations graduated from Luther College in Decorah, (plus that was where Harriet was one of the first women to join the all-boys band in 1936) and she later became a life-long teacher in various locations in Northeast Iowa. Thanks to this family for providing our Norwegian-American heritage lesson for today! Mange Takk! 7 Send or e-mail your favorite recipe. If we print your recipe in our newsletter you’ll receive $5 off your next electric bill. Please include your REC Account Number. E-mail to: mmoellers@hawkeyerec.com All recipes can be found on our website. Nov -Homemade Pies (Need by Oct. 15) Dec - Holiday Traditional Recipes from Grandma’s Kitchen (Need by Nov. 15) Jan - National Oatmeal Month (Need by Dec. 15) Kumla “Big, hearty round potato dumplings with a piece of bacon inside simmer slowly in a rich ham broth. Serve the dumplings with the broth and pieces of ham for a Scandinavian soul food supper that’s perfect on a wintry day.” 1 (5 pound) unsmoked bone-in ham 5 pounds russet potatoes (peeled and shredded) 4 c. all-purpose flour 1½ c. stone ground whole wheat flour 1 t. baking powder 3 slices bacon (cut into 1-inch square pieces) salt and black pepper to taste (optional) Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary. 1.Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough. 2.Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the Kumla into the boiling broth along the side of the pot. Don’t drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth. 3.Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook. 4.Gently lift the Kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving. (Original recipe makes 25 Kumla) Harriet Norland • Memories from the Josvanger/Aspenson Farm
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