March 21. 1980. Page 9
Spilyay Tymoo
‘EARTH DAY’ BEGINS A SECOND DECADE:
April 22 has been proclaimed by President Carter to be Earth
Day ‘80. Federal agencies have been asked to cooperate with local
communities in this observation of a day dedicated to greater
environmental awareness.
A brochure on the “day” says, “The world woke up on April 22,
1970 (date of the first Earth Day). Awakened to the fact that we
have only one earth. And we had better take care of it.”
Extension
Notes
from Pennie Little
and Clint Jacks
It’s pruning time
1 he question of when to start
pruning has many answers.
Such is the Case with the
proper time for pruning
ornamental trees and shrubs.
Ornamentals can be pruned
anytime of the year. A good
basic guideline: if you see a
need for pruning and you can
get at it, then do it.
However, m ost pruning
should be done either in the late
d o r m a n t s e a s o n ( e a r ly
March) or just after the plants
bloom . Shade trees and
sum m er bloom ing shrubs
should be pruned in the
dormant season before growth
starts. Shrubs and trees that
bloom early in the spring
should be pruned soon after
blooming, said McNeilan.
The blooms of summer
flowering shrubs grow mostly
on wood produced the same
season. Most late-blooming
plants will produce better
flowers or fruits if pruned
severely each spring.
Some shrubs that should be
pruned in early spring include:
hydrangea, roses, butterfly
bush, pomegranate, coral-
berry, spirea, shrubalthea.
Flowering fruit trees or
shrubs that bloom along the
sides of the branches or on
spurs of last year’s wood should
be pruned in early spring before
growth starts by removing
excess branches and water
shoots or suckers. Pruning will
provide more light for the
remaining branches.
Cotonester, firethorn, holly,
flowering quince, flowering
erabapples and hawthorne are
in this cateorv.
Shrubs such as redtwig
dogwod, yellowtwig dogwood
and coralbark maple are grown
for their flowers. They must be
pruned severely in early spring
to develop vigorous shoots
with young showy bark,
explained McNeilan.
Early blooming shrubs and
trees sh o u ld be pru n ed
immediately after the blossoms
have faded. Pruning will
consist mainly of cutting out
the older, branched or twiggy
growth. These shrubs will
grow new wood and form
fruit or flower buds before the
end of the growing season.
Included here are camellias,
d e u tia z , fo rsy th ia , lilac,
m o o n lig h t b ro o m a n d
flowering plum.
Pruning prevents shrubs
from becoming overgrown and
formless, it also keeps plants
healthy by removing dead,
diseased, or injured wood and
improves the quality of the
plant.
Facts on lawn care
When springs weather gets
you out working on the lawn,
take along some Oregon State
University Extension service
lawn publications to help you.
These publications- won’t
make the work any easier, but
they can take away some of the
mystery and maybe save you
some money.
Two of the Extension
publications are aimed at
people who want to spruce up
an existing lawn. “Controlling
Weeds in Home Lawns,” EC
968, deals with common
broad-leaf weeds’, such as
dandelions, clover and daisies,
and with weedy grasses such as
c ra b g ra ss, b e n tg ra ss and
quackgrass.
“Fertilizing Home Lawns,”
EC 967, explains lawn nutrient
needs, types of fertilizer, soil
pH, and the recommended
times of year to apply fertilizer.
Three other publications
apply more directly to people
who are planting a new lawn.
“Grasses for Oregon Lawns,”
EC 970, lists the types of grass
varieties that are adapted to the
different growing requirements
throughout the state.
“ E stablishing Lawns by
Sodding,” EC 966, explains
how to plant a new lawn using
sod rather than growing from
s e e d . I t d is c u s s e s s ite
preparation, installation and
care and maintenance.
For Oregonians east of the
Cascades, “Establishing and
Maintenance a Seeded Lawn in
Eastern Oregon,” EC 969,
discusses the special conditions
affecting lawns in that part of
the state. It was written by
Marvin Young, OSU Exten
sion agent in D eschutes
County.
These p u b lic a tio n s are
available free at the Extension
office, (Old Administration
building).
Regional Powwows
Celilo powwow and salmon feast planned
To s ta r t the pow w ow
season off and to help raise
m o n e y f o r th e C e lilo
L o n g h o u s e , a th re e -d a y
powwow has been scheduled
for April 11, 12 and 13. The
powwow will be held all three
days, with the salmon feast on
the final day, Sunday April 13.
Four girls are running for
Miss Celilo-Wy’Am. Each girl
is selling raffle tickets for $1.00
each. The girl selling the most
tickets will be Miss Celilo-
Wy’Am.
The girls are: nine year-old
Michelle Stewart of Yakima
descent. She is the daughter of
Mr. and Mrs. Jame Canapoo
of Wapato. Her grandparents
are Lena Jim, also of Wapato,
and Henry Shippentower of
White Swan. She enjoys disco
dancing, fancy dancing and she
belongs to the Priest Rapids
Longhouse and Wapato Indian
Club.
Dee Dee Stevens of Wapato
is the daughter of Frank and
Rita Stevens. Her grand
parents are Mr. and Mrs.
Watson Totus.
Dorothy Yahtin, daughter of
Mr. and Mrs..Chesley Yahtin is
also selling tickets. She is the
only re p re se n ta tiv e from
Warm Springs. For the past
two years, the Miss Celilo-
Wy’Am title has been awarded
to Warm Springs girls.
Suzie Jim of Goldendale is of
Yakima descent. Her parents
are Bronsco and Ella Jim. Her
grandparents are Louise Bill
of Rock Creek and 'M r. and
Mrs. Howard Jim of Celilo.
She is a member of fhe Rock
Creek and Celilo Longhouses
She enjoys disco dancing,
sports, traveling and is
member of the Goldendle
Indian Club.
Items to be railed include a
.22 rifle, a TV, an AM-FM
radio, canned salmon, a beaded
buckle, a shawl, a picture of
Celilo, money prizes and many
other items.
Memorial dinner
In conjunction with the
annual Celilo salmon feast at
the Celilo Longhouse, there
will be a memorial dinner for
Margaret Wilkinson on April
11 beginning a 10:00 a.m.. A ll
are invited to attend.
University of Oregon powwow
T h e N a tiv e A m e ric a n
Student Union is having its
12th annual powwow at the_
University of Oregon in the’
McArthur Court gymnasium
in Eugene May 23, 24 and 25,
1980.
Dance categories include:
Men’s traditional, Men’s fancy;
Women’s traditional; Teenage
contests; Junior contests; and
the tiny tot’s contest. The
teenage and adult contest
woners will receive Pendleton
blankets and shawls.
the program is as follows: On
griday registration is a 6 p.m.,
Warm-up at 7:30 p.m. and
grand entry at 8:00 p.m.
Saturday afternoon, April 24,
warm-up will be at 12:30 p.m.,
grand entry at 1:00 p.m. break
and a potluck at 5:00 p.m.
Saturday evening registration
7:00 p.m., warm-up 7:3- p.m.
grand entry at 8:00 p.m
S u n d a y , In d ia n relig io u s
ceremonies, 8:00 a.m. There
will be a salmon bake at noon.
On the celebration commit
tee are John Brown (Paiute),
M arie Brown, (U m atilla)
Roger Amerman, (Choctaw)
and Terry Rusell (Siletz). For
further information call 686-
3723 or 686-3799.
Eastern Oregon State college powwow
T he In d ia n E d u c a tio n
Institute is having their Indian
Arts and Crafts Fair and
Powwow April 5, 1980.
to begin at 1:00 p.m., dinner at
Indian Education Institute
6:00 p.m. and Indian dancing Eastern Oregon State College
to start at 8:00 p.m.
LaGrande, Oregon, 97850
For booth reservations and
The Arts and Crafts show is further information one can
contact:
Or call (503) 963-2171 ext. I
325.
Plant cool season crops early
The home gardener’s cool
crop season is now underway.
Cool season crops are
vegetable grown in cooler
weather which other garden
crops, such as corn and beans,
will .not tolerate.
Cool season crops not only
survive in temperatures of 50 to
65 degrees F, they do very well.
The summer’s higher tempera
tures would reduce the quality
of many of them.
Cool season crops grown in
O regon include broccoli,
cabbage, lettuce, onions, peas,
white potatoes, spinach and
turnips. Others are beets,
carrots, chard, parsnips and
radishes.
Cool season crops are
usually the first to be planted in
the home garden, specific
planting dates vary from
vegetable to vegetable. For
Warm Springs cool season
crops can be planted in late
March and April.
The following is advice on
some of the more popular cool
season vegetables.
Peas. Among the earliest t o .
be planted of all the cool season
crops. They should be planted
as soon as the soil can be
worked.
Plant seeds directly in their
permanent row. Young plants
do not transplant well. Peas are
sensitive to summer heat and
many varieties are susceptible
to virus disorders spread by
aphids and other spring insects.
Early plantings usually do best.
Onions. Plants from seeds,
transplants or sets. Onion sets
can go in as soon as the soil is
workable. Sets can be grown in
flower pots in the house if the
garden remains too sloppy.
L e ttu c e . G ro w n fro m
transplants, but cheaper to
grow fro m seed . E a rly
plantings tend to escape the
ravages of insect infestations
th a t can quickly destroy
summer plantings.
Home and Farm Vegetable
Garden” EC 871, an OSU
E x te n s io n p u b l i c a t i o n ,
c o n ta in s m o re s p e c if ic
information on all garden
vegetable, including varieties
and planting dates for the
different growing conditions
throughout the state.
' It is available from the Warm
Springs Extension office.
Salmon Facts
* Each can of salmon is a
valuable source of high quality
protein in addition to the
minerals iodine, calcium and
phosphorous, and the vitamins
A, D, and B. To obtain
maximum value, the entire
contents of the can should be
used—the skin bones and
savory liquid. In 4 oz. of
salmon, there are about 22
grams of protein and 200
calories.
• Many vegetables that are
a v a ila b le now are ideal
partners for salmon. Here is a
s a lm o n a n d v e g e ta b le
c o m b in a tio n th a t ta k e s
advantage of seasonal produce
as well as selmon:
Salmon and Broccoli En
Casserole
1 can (7-3/4 oz.) salmon
1 pound fresh broccoli
1/3 cup chopped onion*
1 tbsp butter or margarine
1 can (10-3/4 oz/ condensed
cream of celery soup
1 can (4 oz) mushrooms,
drained
1/4 cup grated Parmesan
cheese
*4 tsp dried dill weed
!4 tsp salt
l/s tsp pepper
2 tbsp lemon juice
D rain salmon, reserving
liquid. Break into chunks. Trim
off tough ends of broccoli. Cut
into pieces and cook in boiling
salted water until just tender.
Drain. Saute onion in butter
until tender. Add soup and
heat. Stir in mushrooms,
cheese, seasonings and reserved
salm on liquid. Mix with
broccoli and salmon. Pour into
shallow buttered baking dish.
Bake at 325 degrees for 30
minutes. Makes 4 servings.