BOUJA 2019

Bouja is Back.

You didn’t miss it last year, we sadly were unable to have it.

Save the date if you want to join us:  Saturday, October 5th, 2019.  One day only,  we will be serving soup from 11am to 7pm at the Meyer Barn in St Joseph, MN.

Click on the events page for more details.

Posted in Uncategorized | Leave a comment

It’s Bouja Time!


oCme join us for our 6th Bouja for the Barn, this year in the Barn itself, on October 29th and 30th, 2016.   The Meyer Farm is at 29482 County Road 121, St Joseph.  Click on the events page for more details.


Posted in Uncategorized | Leave a comment

Exciting news to share….

The Central MN Arts Board accepted my grant application to purchase 5 electric wheels so we can host a pottery class at the barn!  Many thanks to the Central MN Arts Board and the McKnight Foundation for this grant, I think you will be very proud of what becomes of it!


CMAB_logocolorhighresIf you are interested in coming to the farm to take a class or workshop, you can find scheduled opportunities on this website this summer and fall, or better yet, if you haven’t added your email to Anne’s mailing list for classes, let her know by emailing her at  If you are not sure, shoot her a line to check.  If you have received Bouja invitation emails, it does not mean you will also receive emails about classes unless you’ve asked for them.

Posted in Uncategorized | 1 Comment

Soup Recipes!

As requested, souphere are the recipes for the vegetarian soups served at Bouja for the Barn this year.

(Not sure why haven’t done this every Bouja)  I will not publish the Bouja recipe, in part to protect our endeavor, but also because after making it for 4 years now, I agree with the common opinion that you can’t really make Bouja in small batches….

Thai Curry Butternut Squash Soup





3 tablespoons coconut oil
1 sweet onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
4 cups uncooked butternut squash (1-inch) cubes
1 (14-ounce) can coconut milk
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup torn fresh cilantro for serving
1/3 cup chopped roasted peanuts for serving


Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.

Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it’s completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.

[adapted from the cooking light recipe shortcuts magazine (page 18), out until november]



  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 5 tablespoons olive oil
  • a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
  • 1 red bell pepper, chopped
  • 3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon fennel seeds
  • 3/4 teaspoon salt
  • 1/2 cup shredded fresh basil leaves


In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.



Posted in Bouja for the Barn, Food and Gardening | Leave a comment

Installing the Boiler

meandmikeWhen we decided to put the new boiler for the barn near an adjacent shed, the boiler seller told me I would have to find someone with a Bobcat to help me get it onto its foundation slab.   So I asked my fantastic uncle Mike if he would be willing.  For those of you that think that I have too much energy, you should meet my spunky uncle.


Last night he stopped by after work and he, my folks, and I wrangled it into place.boiler It was difficult to get it over the hydronic tubes, and started doubting that it was possible without kinking the tubes, but we finally prevailed.

Here’s the beaut with my relatives to provide scale———>

For those of you who did not receive my emailed Bouja invitation and update, the funds from the last Bouja were used to purchase this boiler, covering about 80% of its total cost.  I am working towards finishing the bottom floor of the barn by next fall.   Thank you to all who have come out for soup and pottery in support of this project.

Posted in Barn Restoration, Bouja for the Barn | Leave a comment