B
Tuesday, October 27, 2020
The Observer & Baker City Herald
BETWEEN
THE ROWS
An Orchard Favorite, Baked In Your Kitchen
WENDY SCHMIDT
Science of
scarecrows
It was shocking this morning to see
half of the leaves gone from the persim-
mon tree. It happened overnight. My
fi rst thought was that we had had a
freeze overnight, as the leaves had
yellowed. On close examination, I noted
that there were many half-leaves and
bite marks. Dang deer! This is a bad
sign. They’re hungry and winter not
started yet ...
Scarecrows may sort of work for
birds, but deer are more diffi cult to
frighten. I found an article concerning
the use of scarecrows.
It started as an idea of scaring birds
with their own feathers. This could
have been the very fi rst scarecrow: a
potato stuck with feathers erected on
a stick.
Then their were bird kites: silhou-
ettes of a bird of prey suspended on
a wire. This system worked well only
when there was a breeze to make the
kite look more real.
The fi rst written account of a scare-
crow dressed in a farmer’s old clothes
dates from the 16th century. The
farmer would use his old clothes on a
pole with cross-arms outstretched. Just
like a crucifi x — looking and feeling
like a human sacrifi ce.
Some say the scarecrow is not effec-
tive unless accompanied by loud noises,
such as a musket blast or recordings of
baby birds in distress.
In Britain, the scarecrow is known
by various names. In Somerset he is a
mommet.
In Devon, he’s a murmet.
On the Isle of Wight, he’s a hod-
medod.
In East Anglia, a mawhini.
When placed in potato fi elds, scare-
crows are tattie bogies or bouies.
Garden Chores
• Continue watering, especially
evergreens if soil is dry.
• Fall color is past its peak.
• Remove and/or compost all yard
debris to prevent diseases.
• Root crops such as carrots, rad-
ishes, turnips, or Jerusalem artichokes
store well in the ground. Just before the
ground freezes, bury these crops under
a deep layer. Harvest as needed during
winter by pulling back this protective
mulch.
• Mulch strawberries for winter with
straw. Do this after several nights near
20 degrees but before temperatures
drop to the teens. Apply straw thick
enough to hide foliage, but loosely.
If you have garden questions or com-
ments, please write to greengardencol-
umn@yahoo.com Thanks for reading!
Dreamstime/TNS
Baked apple cider doughnuts.
A PPLE C IDER D OUGHNUTS
F INE W ITHOUT F RYING
In the bowl of a stand mixer fi tted with the
mer until it has cooked down to 1/3 cup.
Note: If you don’t have doughnut pans, you can paddle attachment, combine the butter, brown
sugar, and sugar. Mix on high until light and
use a muffi n tin.
Among the highlights of visiting an apple
fl uffy, 3 to 4 minutes. Add eggs, one at a time,
Makes
about
2
dozen
2-inch
doughnuts
orchard are those hot, crispy apple cider
mixing well after each addition.
doughnuts. After a day of picking apples, they
Add the cider, buttermilk, and vanilla. Mix on
are a treat. There’s no need to wait until the FOR THE DOUGHNUTS
low
speed, then add the fl our mixture until well
next apple-picking season to enjoy these fall 1 1/2 cups all-purpose fl our
combined.
1 1/2 teaspoons baking powder
favorites when you can make your own.
Transfer the batter to a piping bag or large
1 teaspoon salt
Many recipes call for the doughnuts to be
zipper
bag with a corner snipped off, and pipe
1 teaspoon cinnamon
fried. We’re taking a simpler approach with
into
the
prepared doughnut pans, about 2/3
a rich cake batter version, then baking them 1/4 teaspoon freshly ground nutmeg
full.
Zest of 1 lemon
in specialty pans. They can be brushed with
Bake until the doughnuts spring back, about
butter, then dredged in cinnamon and sugar, 1 stick (4 ounces) unsalted butter, softened
10
to 14 minutes. Turn onto a wire rack. Brush
1/2 cup brown sugar, lightly packed
or dipped in glaze.
with
melted butter, then dip in cinnamon sugar.
Cinnamon and freshly grated nutmeg usu- 1/2 cup granulated sugar
Serve
warm.
2 large eggs
ally hold court for that nostalgic apple-cider
—
Adapted
from “The Barefoot Contessa” by
doughnut fl avor. You can also consider anise, 1/3 cup apple cider (See headnote)
Ina Garten
1/4 cup buttermilk
By Jamila Robinson
The Philadelphia Inquirer
ginger, allspice, and cardamom. For more
depth of fl avor, you’ll want to simmer the
apple cider into a reduction.
Of course, just like at the apple orchard, the
doughnuts are best served warm, or eaten on
the same day.
1 teaspoon vanilla extract
FOR THE CINNAMON-SUGAR DIP:
4 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
GLAZE
• Vanilla: Whisk 1 cup confectioner’s sugar
with 1 teaspoon milk and 1/2 teaspoon va-
nilla extract until well combined.
APPLE CIDER DOUGHNUTS
Preheat oven to 350 degrees. Spray doughnut
• Maple: Whisk 1 cup confectioner’s sugar
For more apple fl avor, reduce 1 cup of fresh
pans with nonstick baking spray.
with 1 teaspoon milk and 2 teaspoons maple
apple cider to 1/3 cup by heating in a small
In a separate bowl, combine fl our, baking pow- syrup until well combined. Spoon over dough-
saucepan. Bring to a boil, then reduce to a sim- der, salt, cinnamon, nutmeg, and lemon zest.
nuts.
Tropidera added character to historic building
By Ginny Mammen
The building at 1106
Adams Ave. is given the
historic name of I.O.O.F.
(International Order of Odd
Fellows) Bldg./Post Offi ce.
The National Register of
Historic Places states that it
was constructed in 1892 as a
2-story building. A Sanborn
Map of 1893 shows this
building as the Post Offi ce on
the fi rst fl oor and a “Hall” on
the second fl oor.
The newspaper ran an arti-
cle on Jan. 14, 1898, reporting
that “The dedication of the
Odd Fellow’s new building
will take place on Saturday
afternoon. The ceremony will
be public.”
For 20 years this remained
the home of both the Post
Offi ce and the Odd Fellows.
Then in February 1913 the
Post Offi ce moved to the new
Federal Building. (In a previ-
ous article I stated incor-
rectly that the Post Offi ce
had moved from the I.O.O.F.
in. During that summer
and fall of 1913 the building
facade was being remodeled
to make it “one of the most
modern structures of the city.”
The remodel included the
installation of large display
windows on the street level.
The Observer reported that
the Hub manager stated, “We
can sell goods and accommo-
date our trade during these
summer months without any
front in the building ... for it is
Fred Hill Collection the goods at the right prices
The building at 1106 Adams Ave. in downtown La
the people want.”
Grande was a rather nondescript place until the mid-
The Hub was called a
1950s when Lou Carpenter and her dad, Elmer, opened
“sample store” where samples
the Tropidera there.
from successful manufactur-
ers were sold at prices nearly
Building on the corner of
moved into the space after
cut in half. It carried clothing
Washington and Depot to
the I.O.O.F. left. The Sanborn for the whole family.
the new Federal Building.)
Map of 1920 still listed the
For example women’s
Then, just about 2 years
third fl oor as a Lodge Hall.
white canvas button shoes
later during December 1914,
The ground fl oor of the
sold for only $1.95, tan calf
the I.O.O.F. moved to its new building didn’t remain empty button shoes for $3.45, and
location at the northeast cor- for long. Only 4 months after house dresses from 85 cents
ner of Washington and Elm. the Post Offi ce vacated its
to $3.45.
It is unknown to me at this
space, a Northwest chain
Men were also able to
time as to what, if anything, store called the Hub moved
fi nd wonderful bargains.
Ties were 19 to 35 cents and
pants 45 cents for lightweight
khaki to $1.95 for cashmere.
Those prices look pretty good
until you realize that the
average income at that time
was roughly $1,300 a year or
$25 a week.
The third story was added
to the building, with blond
bricks being installed on the
facade, sometime between
1913 and 1916.
Things began changing in
the mid-1920s. About 1925
“Hub” was printed at the
bottom of the newspaper
advertisements for the store
while the name C. J. Breier
& Co. began showing up as
the offi cial name of the store.
This was a larger dry good
chain, operating over 50
stores in Oregon, Washington
and Idaho, that had acquired
the Hub stores.
In January 1938, dur-
ing the great recession of
1937-38, C. J. Breier & Co.
announced a closing out
sale. It was a rough time for
businesses and buildings and
for at least the next 5 years
the lower part of the building
stood empty. There was occa-
sional activity of a rummage
sale by various organizations
and at one point there was
a week of Chautauqua Lec-
tures on the Bible, but other-
wise the building remained
closed. During signifi cant
events various organizations
created exhibits in the front
windows.
This is one of those build-
ings where no personalities
seemed to emerge during
these early years. It was all
business and building. But
by the mid-1950s personality
was no longer lacking when
Lou Carpenter and her dad,
Elmer, opened the Tropidera.
Who could forget the black
velvet paintings, the yummy
mashed potatoes in ceramic
potato shells or the lady
known as Lou?
Keep looking up! Enjoy!