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About Wallowa County chieftain. (Enterprise, Wallowa County, Or.) 1943-current | View Entire Issue (Aug. 14, 2019)
A10 LIFESTYLE Wallowa County Chieftain Wednesday, August 14, 2019 Zucchini pancakes with tzatziki sauce make a delightful meal 2 tablespoons chopped mint 1 tablespoon chopped dill 1 tablespoon red wine vinegar or fresh lemon juice 2 garlic cloves, minced ½ teaspoon salt By Lynne Curry For the Chieftain Zucchini Pancakes with Tzatziki Sauce Makes 4 to 6 servings These zucchini pancakes are delicious for a picnic outdoor dinner with tossed salad greens from the garden and fresh berries for dessert. As leftovers, they make a great breakfast with an egg on top. —Steve and Joella Arment, Lostine Combine the zucchini, onion, eggs, fl our, bak- ing powder, salt, pepper, oregano and cheese in a mix- ing bowl. Heat a large skillet over medium-low heat. Add about 2 tablespoons olive oil to coat the bottom of the pan. Scoop portions of the batter onto the skillet to make pan- cakes about ½ inch thick. Cook until golden brown on one side, about 5 minutes. Flip and cook until the cen- ter is cooked through, about 4 minutes more. Repeat with the remaining batter, add- ing oil to the pan between batches. Make the sauce by blend- ing together the yogurt, cucumber, oil, mint, dill, vinegar, garlic and salt together in a bowl. Taste for seasoning and serve with the pancakes. Ingredients: For the pancakes: 3 cups shredded zuc- chini, unpeeled, liquid squeezed out ⅓ cup minced onion 3 eggs, lightly beaten ¾ cup fl our ¾ teaspoon baking powder ¾ teaspoon salt ¼ teaspoon ground pepper ½ teaspoon fresh oregano or another tender herb ⅓ cup grated parmesan cheese Olive oil for frying For the tzatziki sauce: 1 cup plain yogurt ½ cucumber, peeled, seeded, and fi nely diced 1 tablespoon olive oil Interview: Talking zucchini and gar- dening with Steve and Joella Arment: Tell us about this recipe for zucchini pancakes. Zucchini pancakes with tzatziki sauce off er a healthy start for any meal. Steve: Zucchini, the people’s vegetable! It’s why we lock our cars in town in the summertime, so people don’t leave zucchini on our seats! Chuck Frasier told me that once he saw some guy in Safeway buying zuc- chini and thought, “That man has no friends at all!” Joella: This is a recipe that I obtained from a col- league at EOU about 10 years ago. Steve and I in our farmstead have a large garden and we always have zucchini. One plant doesn’t look like enough, so then we plant three or four plants and then we wind up with all this zucchini that we are either trying to give away or think of creative ways to use it up! These pancakes are a fun way to serve zucchini that is a little bit different. This recipe is very ver- satile, what are some ways that you mix it up? I’m a cheese lover, so depending on what I have around I’ll usually throw in either a cheddar or maybe a gouda or goat cheese. One summer we did not have a cucumber in our garden, I’ve been growing bor- age as a fl ower and it has a cucumber taste, it’s an edi- ble fl ower, so I tossed in a cup or so of borage fl owers and stems into my tzatziki. It was wonderful. We usu- ally have fresh mint in the garden so I always add in a handful to the sauce as well. What other fresh, sea- sonal meals do you enjoy preparing? Steve: We enjoy all the seasonal foods, berries, potatoes, squash. We also make cordials out of elder- berries that we have here on our property, and we har- vest them in the late sum- mer. We also go down into the canyons and pick black- berries. Our cordial is a mixture of blackberries and elderberries. You have to try it! Joella: We also grow raspberries and straw- berries in our garden and really enjoy serving those to friends and family. Of course, salad greens are always on the table, and Steve’s very famous gar- lic mashed potatoes. We grow an heirloom garlic that came from a friend’s grandmother in Cove. It’s a large elephant type garlic, we plant it every year. It’s a staple in almost every main dish recipe that we make. Recipes from the farm: Cold treats for hot days Easy control for late season garden pests sieve over the top. In another bowl whisk the egg yolks together. When milk mixture begins to steam, temper the eggs by pouring some of the milk slowly into the eggs, whisking constantly. Tip it all back into the saucepan; stir constantly over medium heat. Scrape down the sides and bottom as you go. It’s ready when the mix- ture coats the back of a spoon. Pour through sieve. Cover with cling fi lm and refrigerate until completely chilled. Churn according to man- ufacturer instructions. By Cherlyn Beachy For Agri-View A hot August day puts every- one in the mood for a bowl of cold home- Cherlyn made ice Beachy cream. Start with Best Vanilla Ice Cream and add variety with the following suggestions. Bring out the ice cream freezer and start cranking – or just turn it on. Best Vanilla Ice Cream 10 servings 1 cup whole milk 1¼ cup powdered sugar 4 cups heavy cream pinch of salt 2 t vanilla extract 8 egg yolks Put the milk, sugar and half the cream into a medium saucepan; warm it together. Pour the rest of the cream into a big bowl and put a Know your targets and make a plan By Kym Pokorny Oregon State University Cherlyn Beachy/For Agri-View Rocky Road Ice Cream Rocky Road Ice Cream 1 recipe Best Vanilla Ice Cream 8 ounces 60-percent bak- ing chocolate ¼ cup boiling water ½ cup unsweetened cocoa powder 1 cup marshmallow cream WALLOWA COUNTY Health Line 519 W. North Street, Enterprise 541.426.3413 Mon-Thurs 9 to Noon/1-5pm; Fri. 9-1 1 cup salted roasted peanuts Melt chocolate in double boiler. Transfer to a medium saucepan. With the heat on medi- um-low add boiling water and cocoa powder. Whisk vigorously until there are no lumps. Make Best Vanilla Ice Cream using this saucepan and with the chocolate. When ice cream is fi n- ished churning stir in marsh- mallow cream and peanuts. Moose Tracks Ice Cream 1 recipe Best Vanilla Ice cream ½ cup coarsely chopped peanut butter cups 2 tubes Rolos – cara- mel-fi lled chocolates Make 1 recipe of Best Vanilla Ice Cream. When ice cream is fi n- YOUR HOMETOWN PAPER at home and away! ished churning add peanut butter cups and Rolos. Stir to combine. Serve or freeze immediately. Crackly Ice Cream Topping 4 servings 1 T coconut oil 8 ounces semi-sweet chocolate, chopped Melt coconut oil in dou- ble boiler. Add chocolate; stir until melted. Cool slightly; spoon over ice cream. Cherlyn Beachy lives near St. Ansgar in north- east Iowa with her husband, Mervin, and their son and daughter. They have a large garden and raise their own chickens, beef, pork and eggs. She’s a stay-at-home mom who loves to cook and enjoys photography. “I cook like many of you – no special equipment, no exotic ingre- dients and no one else to wash the dishes,” she says. “I’m always on the look- out for tasty easy-to-prepare seasonal food.” CORVALLIS, Ore. – You look around the garden and see aphids suck the life out of your rose buds, fl ea beetles chomp on the cauli- fl ower and cabbage butter- fl ies lay eggs that will turn into voracious caterpillars. What to do? Don’t automatically reach for the spray can, said Heather Stoven, an entomologist for Oregon State University Extension Service. First, determine what is pestering your gar- den and the ways it can be controlled. “Assess the damage,” she said, “Do an evalua- tion. Try to see how many insects there are and if they are spreading. Be sure to identify the insect so you know what you’re deal- ing with. That way you can most effectively manage the situation.” Sometimes you won’t have to manage it at all. There will always be insects in the garden – lots of them – and they all play a part in the ecosystem. Often the “good” bugs in your garden will keep the “bad” ones at bay. After all, benefi cial insects need something to eat, too. Stoven recommends Integrated Pest Manage- ment, known more com- monly as IPM, for fi ght- ing off pests. The key is to use multiple techniques. Start off with monitoring – walk through the garden daily to fi nd pests before they become infestations. Cabbage butterfl ies make voracious caterpillars. Decide how much dam- age you can tolerate as the benefi cial insects fi nd their prey and help stave off an outbreak. If things start to balloon, begin con- trol measures with the least toxic methods, like spraying off aphids with a stream of water or cover- ing the cabbage with a row cover. Learn the lifecycles of the pest insects in your gar- den, Stoven said. There are weak links when it’s eas- ier to get control of the sit- uation. For instance, soft beetle larvae are easier to kill then hard-shelled adults. Egg masses can be squished or washed off. Once you’ve got the ID and lifecycles down, you’re well on your way to making decisions about how to control them. To get help with all of this, call or visit your county Extension offi ce and talk to a Master Gardener. Take a look at the hundreds of publica- tions in the Extension cata- log. Or, use Ask an Expert, a question-and-answer ser- vice where you can post your questions and photos and Extension experts and Master Gardeners fi nd the answers. Introducing Orthopedic Surgeon Dr. Adam Heisinger • Doctor of Osteopathy, Des Moines University, Iowa • Internship and Residency completed in orthopedic surgery at Affinity Medical Center, Ohio; Fellowship in sports medicine completed at Orthopedic Research of Virginia, Richmond • Served four years as flight surgeon, Langley Air Force Base, Virginia and Shaw Air Force Base, South Carolina Dr. Heisinger will be seeing patients at Wallowa Memorial Hospital regularly for clinic visits and surgery. Ask your physician for a referral today. Contact Jennifer Cooney • jcooney@wallowa.com • 541-805-9630 209 NW First St., Enterprise OR • 541-426-4567 • wallowa.com We treat you like family 601 Medical Parkway, Enterprise, OR 97828 • 541-426-3111 • www.wchcd.org Wallowa Memorial Hospital is an equal opportunity employer and provider.