The visitor stomped fresh snow off his footgear, then inquired about the season's business returns and such, as the good host busily set out a bounty of trimmed meats and tore open a sleeve of Ritz crackers. Pickled herring swimming in wine sauce, a baggie of crab cuts, thick venison slices, and plain old salami chunks almost obscured the notorious Beef Tartare. That latter is really just raw chopped round steak in a seasoned binding. The finest Tartare, Matt asserted, was always found at Cooper's Super Valu in Chaska, as a traditional favorite of Old World immigrants and progeny.
The guest, always the good sport, took his raw helping of red meat with feigned gusto, swallowed, and remarked what a great hamburger it would make.
Matt Drees has been selling Christmas Trees to the public at his Shakopee hobby farm for decades now. It's one of the only places you can still get a custom-made 60's-style flocked tree. Enthusiasts occasionally request that unique traditional treatment and Matt happily obliges, clad in ancient protective vestments, layered with aging coats of spray-on snow.
Mostly he loves the social aspect of this annual Christmas ritual, merrily greeting the festive turnout as they rush about in pursuit of the perfect tree, seeking the right height, shape, color and species. His green goods are tagged and neatly arranged, hung by short ropes from the rafters of his huge pole barn, away from the wind and elements.
With Christmas past, and fallen needles swept away or obscured by new snow, the little farm had returned to normal today, and there was time to visit, admire Matt's new beard, watch the birds, and quietly discuss plans for the new year to come.
