Dockside - Early Summer 2011

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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1999 28’ Formula 280 SSw/trailer $39,500

2001 28’ Chaparral 285 Ssi$37,900

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2007 31’ Four Winns 310 Horizon$77,000

2005 27’ Chaparral 274 Sunesta$31,900

2006 25’ Chaparral 254 Sunesta$31,900

1999 23’ Wellcraft Excalibur w/trlr$22,500

1991 26’ Windsor Craft w/trlr$34,900

1983 26’ Skiff Craft$12,900

2002 23’ Master Craft X30$33,900

1974 22’ Skiff Craft X220$24,900

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Featured Boats

Dockside ◆ Summer I 2011 3

DOCKSIDEPublisher: Jennifer Sorenson [email protected]

Editor: Angelo Gentile [email protected]

Designer: Brian Sorenson [email protected]

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 [email protected] 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, [email protected].

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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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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.

News • Ideas • Tips

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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


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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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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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.


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,

[email protected], 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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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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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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Outdoor Living Tr

Lake Lifestyles


outside

rends: Summer 2011By Sarah Tieck


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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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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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

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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.

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Lake Essentials

Sandals get dressed up.From Coach. $48. At ioffer.com

Not Your Daughter’s Jeans.Crop-stretch cargo pants. From

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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.


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.

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From boat to beach to city…and back.

Kate Spade Cabana Stripe Medium Raelin

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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.

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Landscaping & Garden Center

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Dockside - Early Summer 2011

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