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About The Observer. (La Grande, Or.) 1968-current | View Entire Issue (May 18, 2021)
B Tuesday, May 18, 2021 The Observer & Baker City Herald BETWEEN THE ROWS WENDY SCHMIDT Water pipe replacement entertains neighbors The replacement of the 18-inch wa- ter main buried under the street in my front yard looks more like destruction than construction. At this point there’s no real difference. The process includes a lot of noise and dust and is entertaining for retired folks. The big backhoe is operated with very careful precision, which is admi- rable. For such a big machine to follow a line so straight — it’s obvious that the man at the controls has done this before. (All this is bewildering to the neighborhood dogs.) The big sage plant was spared and gets an extra drink this afternoon. I was sure that it would be in pieces that would need to be rooted so I’d have a lot of little plants in place of the gnarly giant. The old pipe being removed did not look terrible after being buried for decades, but corrosion was not the only reason it was being replaced. The old pipe was joined with lead at each joint. Lead used to be considered all right to use, but further education has shown us that lead is toxic. The new pipe will have no lead and the water will be safe. Garden Chores • Mid to late May is the last op- portunity to start pumpkins in time for Halloween. • Prune spring-fl owering shrubs like forsythia, viburnum, and lilac after they fi nish their bloom. • Monitor roses for fungal diseases and use appropriate control measures. • Plant summer bulbs such as cala- dium, dahlia, canna, and elephant ears. • Set out transplants of tomato, pepper and sweet potato as soon as you’re sure there will be no more night freezes. • Sow seeds of summer squash and watermelon. If you have garden comments or questions, please write to greengar- dencolumn@yahoo.com. Thanks for reading! Productive gardening without the poisons By Liz Douville For The (Bend) Bulletin Either I’m daydreaming, or there are more articles in garden publications promoting the integrated pest manage- ment technique of home gardening. Integrated pest management minimiz- es the use of chemicals and emphasizes natural and low-toxicity methods such as crop rotation and benefi cial preda- tory insects. How, when and where did we develop the ideology that all aspects of our life, including our gardens, had to be per- fect? Sometimes problems or imperfec- tions should just be accepted as nature at work. Sometimes we are the creator of our problems. An example would be an aphid inva- sion. Aphids are the most common gar- den problem. What are the causes? The causes might include lack of sunshine, too much water, inappropriate plants for climate or location or excessive use of nitrogen-rich fertilizer, which encour- ages too much tender, leafy growth. See Gardening/Page 3B Dakota Mackey/The Daily Meal-TNS Haddock with fresh herbs and paper-thin veggies. S PRING M EAL S UGGESTIONS JeanMarie Brownson The Daily Meal As spring emerges and the world continues to heal, our cooking lightens and our com- mitment to exercise deepens — in theory, at least. At the very least, sunshine and warm breezes can’t help but brighten our attitude this time of year. Sheet-pan dinners never get old; they continue to inspire and save time on cleanup. Many of these meals, however, have more oil than I prefer. Luckily, steam can be as moisture-enhancing as oil and fat. In the fi sh and veggie sheet-pan recipe that follows, I steam seasoned zucchini and shallots in the microwave — no added fat required — before roasting with haddock and tomatoes. The fi sh only needs a light drizzle of extra virgin olive oil for fl avor and moisture. The dish yields a hearty portion of veggies and protein with plenty of nutrition and a super-modest calorie count. Another spring trick I like to employ is us- ing fl avor-packed hot liquids to help stave off cravings and snack attacks. A nice cup of tea or a mug of broth can work wonders. Similarly, soup is more than a winter meal, as proven by the verdant recipe below. You can create a fl avorful, rich broth by gently cooking chicken in water laced with store- bought chicken base and seasonings. Poach- ing chicken in broth yields both a rich potage and a moist, low-fat protein to use in soups, salads and sandwiches. In the recipe that follows, I add the chicken back to the broth to enjoy as a main course with plenty of spring green vegetables and tender, garden-fresh herbs. Of course, a mug of broth is no match for the breakfast scones and muffi ns at the local coffee shop but everything in moderation. On those days when I’m feeling virtuous, there’s nothing more satisfying than yogurt and fruit made hearty with muesli cereal. Prepped overnight, it’s a grab-and-go way to start the day. Think of it as a warm-weather alternative to hot oatmeal or a fresh take on overnight oats. Tailor the fruit additions to the season or opt for frozen fruit to save prep work. You can even turn the bowl into dessert by adding a scoop of sorbet or spooning a little warm maple syrup or caramel sauce over the top. Get outside. Eat thoughtfully. We can do this. HADDOCK WITH FRESH HERBS AND PAPER-THIN VEGGIES Preparation time: 15 minutes Cook time: 11 minutes Yield: 2 servings Other fi sh options include cod, rockfi sh, halibut and salmon. Look for small fi llets about 1 inch thick. Serve steamed asparagus as a side dish. 3 small zucchini (about 6 ounces each), ends trimmed, sliced into 1/8-inch thick rounds Salt Freshly ground black pepper Crushed red pepper fl akes 3 cloves garlic, very thinly sliced 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 2 medium-size shallots, very thinly sliced 2 red-ripe small round or plum tomatoes, ends trimmed, very thinly sliced 2 fresh (or thawed frozen) haddock fi llets, each about 4 ounces and 1 inch thick 2 teaspoons extra virgin olive oil or avocado oil 2 or 3 tablespoons chopped fresh basil, chives, dill or a combination, for garnish 6. Bake until the fi sh almost fl akes easily, about 6 minutes. Remove from the oven, sprin- kle with fresh herbs and serve immediately. SPRING CHICKEN AND GREENS SOUP Preparation time: 15 minutes Cook time: 20 minutes Yield: 4 servings Chicken cooked on the bone with the skin always has the best fl avor and texture. You can use 1 pound of boneless skinless breasts instead; reduce cooking time by a few minutes. Buy the best chicken base available; brands I like include More Than Gourmet, Kitchen Accomplices Broth Concentrate and Better Than Bouillon Reduced Sodium. 5 cups water 1 tablespoon chicken base or broth concentrate (or follow package directions) 1/2 teaspoon ground turmeric or curry powder Salt 2 small bone-in, skin on chicken breast halves, about 1 ¼ pounds OR 4 1. Heat oven to 400 degrees Fahrenheit on bone-in, skin on chicken thighs convection or 425 degrees Fahrenheit on con- 1 medium-size zucchini, ends trimmed, ventional setting. Spray a medium-size baking halved lengthwise, thinly sliced sheet generously with nonstick spray or brush 1 cup fresh shelled or frozen peas lightly with olive oil. (or trimmed snow peas, shelled 2. Put sliced zucchini into a large microwave- edamame or baby lima beans) safe glass or ceramic bowl. Add 1/2 teaspoon 1 medium-size red-ripe plum salt, several grinds of black pepper and a tomato, ends trimmed, diced couple of pinches of crushed red pepper fl akes. 1/2 small jalapeño, seeded Toss to distribute the seasonings evenly. and sliced (optional) 3. Cover with a glass lid or plastic wrap 3 cups (2.5 ounces) baby spinach or arugula vented at one corner. Microwave on high (100 2 skinny green onions, thinly sliced or 3 percent power), stirring 2 times, until zucchini tablespoons chopped fresh chives is crisp-tender, 3 minutes. Add 3 cloves thinly 1/4 cup fi nely chopped fresh cilantro sliced garlic, 1/2 teaspoon dried basil and 1/2 1 tablespoon fi nely chopped fresh dill teaspoon dried oregano. Microwave 30 sec- Finely shredded lemon zest onds. Let stand covered. Optional add-ins: 4. Put 2 thinly sliced shallots and 1 table- 1/2 cup cooked orzo or brown rice spoon water into a small microwave-safe Diced ripe avocado bowl. Microwave on high until tender, about 2 Diced queso fresco minutes. Drain well and add to the zucchini. 5. Spread zucchini and shallot mixture on 1. Heat 5 cups water to a boil in a large a baking sheet in a thin layer. Top with sliced saucepan. Stir in 1 tablespoon chicken base tomatoes. Sprinkle fi sh on both sides with and ½ teaspoon turmeric until dissolved. Sim- salt and pepper and place in the center of the mer 5 minutes. vegetables. Drizzle each piece of fi sh with 1 See Spring/Page 2B teaspoon of oil.
