F—
LIVING HERB
• LIVING HERE
A
Running: Pre's Trail and Beyond
Important runs coming up for
important causes!
First, the 2 mile and 10K Run
for the benefit of KLCC-FM.
This is the “second annual” and
it’s called the KLCC Jazz Fun
Run. It is co-sponsored by
FEETS and takes place on a flat,
fast course which is safe for
every level of runner. A T-shirt
will be given to all registered
runners. Time of the run is 10:30
am, starting at BJ Kelly’s, just
off Franklin Blvd. near the U of
O Canoe Shack bridge or the
millrace bridge which spans the
river along the path to Autzen
stadium.
Registration (which was $6) is
now $7 with registration possible
on the day of the race. You may
register in person at KLCC,
located on the Lane Community
College campus; FEETS, in the
Fifth St. Public Market; Shoe
strings, at 27th and Willamette;
and Nike Eugene in the Atrium.
For further information tele
phone 747-4501, ext. 2486. Pac
kets for runners can be picked
up between 8 am and 10:15 am
on the day of the race, Saturday,
Oct. 15. Free beer and soft
drinks are available to all
registered runners. The first
three men and women will get
prizes. All other prizes will be
given by drawing.
The next major “good cause”
event is the Sri Chinmoy 5,000
meter series at Eugene’s Amazon
Park with the course of the race
to include the new Adidas
Oregon running trail at the loca
tion. The Sri Chinmoy 5000 me
ter series is a 3-day race event.
Participants accumulate race
points to win the overall event
and/or win any single day race.
The dates for the three events are
Oct. 21, 22 and 23 (Friday,
Saturday and Sunday), starting
at 5 pm at the Amazon Com
munity Center. Registration
each day will be at 4:15 pm with
day of race registration only.
Certificates will be awarded to
all finishers. Winners of each
race will receive award ribbons.
Winners of the overall event will
get award medals with all awards
given to 1st, 2nd and 3rd place
runners in all 4 age categories.
Single races will cost $1.50 with
$3 for the series.
The Sri Chinmoy Marathon
Team is an international non
profit athletic service organiza
tion. All proceeds from this
event will go to offset race ex
penses. Profits are used to up
grade race equipment. For more
information, call 344-5604 or
342-5234.
The Eugene Diabetic Associa
tion has presented an excellent
new book on weight control cen
tered around exercise. Entitled
The 200 Calorie Solution, the
280-page, W. W. Norton book
published in 1982 tells how to
burn an extra 200 calories a day
and stop dieting. It is written by
Martin Katahn, Ph.D. and direc
tor of the Vanderbilt University
Weight Management Program in
Nashville, TN. The author
himself was once 70 pounds
overweight, and in addition to
solving his own problem with his
exercise program, he has helped
over 1500 others with the same
procedures—a combination of
good nutrition and exercise. The
book “blurb” describes the
publication as a compendium of
new ideas, new recipes, confi
dence and pride.
A second book, just new to
the Eugene Public Library, is en
titled The High Energy Factor.
It is written by Dr. Bernard
Gutin with Gail Kessler and pub
lished in 1983 by Random
House, New York. Dr. Gutin is
director of physiology at the
Weight Control Center in Tea
neck, New Jersey. He has helped
thousands of people reduce and
his methodology is the same as
the 200 Calorie Solution—phy
sical exercise and nutrition.
As a personal note, in my own
running program, I have used
the general principles referred to
in both books. My weight used
to be 235-240. Now it is 176 and
going down. Next week I’ll go
into some of the finer points of
fered by the “exercise” and
“nutrition” specialists. And if
you don’t run, don’t worry.
Simple exercise like walking is
included!
—Jack Craig
(Jack Craig is available for runn
ing guidance, information and assis
tance by telephoning 686-OSI2. He is
now in his 7th year of daily running
and contributes articles to running
magazines.)
OREGON ZEN PRIORY
Free Introductory Meditation Workshops,
Weekly Zazen, Services, Monthly Retreats,
Resident Priests.
See Events Calendar
2255 Hilyard
Eugene, Oregon 97405
344-7377
2nd Annual
2 miles & 6.2 miles
SATURDAY, OCTOBER 15 AT 10:30 A.M.
• T-SHIRTS • BEER • MUSIC • PRIZES
Registration $7, including morning of race
Starts and ends at BJ Kelly's.
Sign up now at—
SHOESTRINGS
27th & Willamette
FEETS
5th St. Public Market
KLCC
4000 E. 30th Ave.
NIKE EUGENE
Atrium. 10th & Olive
Thousands of people read
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PLUTO IN SCORPIO:
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THE
DUST
COLLECTORS
746-7029
RESIDENCE
Commticial
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Guaranteed - OPEN 1 DAYS
Harvest Time
The frosts are breathing down
our necks, so it is time to turn
our thoughts to harvesting and
storing the garden's bounty.
If your tomatoes weren’t as
sassinated by the late blight or
an early frost, you probably
have many more green tomatoes
than red. The gamblers among
us will go for as many wine-red
tomatoes as possible. A large
cloche of plastic over the vines is
the best approach. Insert 15-inch
lengths of 3-inch PVC pipe into
the ground and arch ten-foot
lengths of -inch PVC pipe
over the plants, securing the
ends in the %-inch pipes. After
the area is arched, stretch a ten
foot width of four-mil clear plas
tic over the arched pipes and
weight down the edges. Leave
both ends open, except on the
coldest nights. A wire or board
along the arches will help hold
up the plastic and stabilize the
“greenhouse.”
dBes,” •y*s*9* "" ****** ******——9
green will ripen if brought in. At
mature green stage the green has
faded, there is “jelly” in the cav
ities, and the seeds are firm. To
matoes are stored at 50-60° F,
not touching each other. A layer
of newspaper under and over the
fruit will make checking for ripe
ness or rot much easier than in
dividual wrapping. Longkeeper
tomatoes will store until March
if properly handled. Immature
green tomatoes can also be used
in many ways. Call 687-4243 or
687-4246 for ideas on preserving
your crops.
Another crop that will be
coming on now is winter squash.
Squash is harvested for storage
when the skin resists puncturing
with a fingernail, and is best har
vested before being frosted as it
keeps much better. Leaving one
to two inches of stem on the
squash greatly improves storabil
ity. If they are placed in a warm
room for seven to ten days to
cure, the squash will form a pro
tective corky layer over injuries.
Be careful not to bruise squash
while handling, especially before
cured. Squash stored at 50-55° F
and 55-75% humidity keeps
longest.
Pumpkin and acorn squash
will store easily for two to three
months, Sweet Meat for four to
six months, and Butternut for
three months. Kuta, Hubbard,
Buttercup, and Banana will keep
six months or more. Squash
should be stored dry and many
people like to swab them with a
chlorine solution (one table
spoon chlorine per gallon water)
to retard decay organisms.
Don’t store squash near any
ripening fruit, especially apples.
Check squash every couple of
weeks for mold, which can be
wiped off with a cloth moistened
in vegetable oil, and for decay.
If decay starts, use the squash at
once. Don’t forget, all squash
seeds are delicious and nutri
tious.
Sunflowers are about ripe
now. To tell if it is harvest time,
rub the sunflower face gently. If
the florets fall of readily, reveal
ing a dark pattern on the seeds,
the head is ready for harvest. Be
cause of our high humidity, it is
best to remove the seeds from
the head to dry. Drying can be
on screens or in a dehydrator.
Once dry, the seeds can' be
roasted in the shell or just stored
in glass jars. Birds and humans
alike appreciate these high-pow
ered snacks. We use them in sal
ads and as a substitute for pine
nuts in pesto sauce.
n your son is weu-aratnea ana
gophers are not a problem, you
will probably store your root
crops where they grow. Be sure
to mark each crop so it can be
found after the tops die down. If
the winter becomes severe (be
low 20° F), mulch over the top
of these crops with leaves or
straw. Turnips, rutabagas,
beets, carrots, horseradish, chic
ory, parsnips, and salsify all will
store very well this way. All
should be used before they re
sprout in the spring.
If garlic hasn’t been harvested
yet, it should be brought in and
stored in an airy, dark, cool
(35° F) area. Onions, however,
need an airy, very cool (32-40° F)
place. Potatoes are stored in
darkness to avoid greening (sola
nine poison), above 40° F to
avoid a starch to sugar break
down, but below 50° F to pre
vent sprouting. Most of our fruits
(apples, etc.) are stored as close
to 32° F as possible with about
75% humidity and away from all
other vegetables, due to the
aging effect of the ethylene gas.
If the storage area is well-ventil
ated, the fruits will keep much
better.
The old-fashioned root cellar
provides nearly ideal storage for
most vegetables, but a walled
off area which is colder and ven
tilated to the exterior would be
needed for your fruits. For more
information, contact me or the
Master Food Preserver (687
4246). Happy Gardening!
—Pat Patterson
Lane County Extension Service
687-4247
f
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1753 W. 18th (off Chambers)
687-0288