Spilyay Tymoo
Warm Springs, Oregon
February 18, 1994 PAGE 7
Consumers Digest offers tips to buying a new recliner
By Norma L. Simpson
If you family plans to buy a new
recliner for your TV room, you will
find useful information in the
September October 1993 issue of
Consumers Digest. The article by
Olivia Buchl includes information
about three position loungers, rocker
recliners, low-profile pop-ups, swivel
gliders and power-life incliners.
Now you know while the title of
the article is "Recliners: the New
Generation." There are many more
types to choose from that when the
first recliner came out in 1927 and
even more than in 1960 when
television viewing prompted many
people to buy. If you would like a
copy of the article call OSUWS
Extension 353-3238 and ask for
Norma.
This drawing from the article will
help you to know what to look for
and to test to get the best buy.
Remember to check for the UFAC
hang tag which indicates that fire
retardant materials have been used in
the recliner. UFAC stands for the
Upholstered Furniture Action
Council. Chairs and boxes with that
emblem indicate voluntary
compliance with industry standards
for hard-use fabrics and ensure that
fabrics and fillings materials comply
with fire-retardant guidelines.
Publication available:
"Hooked on Seafood Safety"
What is Jerusalem artichoke?
1 VVJSi
When we think of,
artichokes, we think of
the hugh green
Mower sold at the
supermarket,
That is not the
same nlant that '
you Ml readtfl
about below,'
because it is a
root. Years ago,
I was fortunate to have a friend to
share these roots from her garden in
Wisconsin. Juicy and sweet when
eaten raw. I hope to plant some in my
garden this summer. If you have a
start that you'll like to share with me,
I'd be very grateful.
From Weiner's book on Earth
Medicine Earth Food: The Classic
Guide to the Herbal remedies and
Wild Plants of North American
Indians, we find the botanical name
of Jerusalem Artichokes is Helianthus
tuberoses. It's a member of the
Composite family often referred to
as the Daisy Family of plants like the
drawing below. The book mentions
eight other Daisy Family plants that
are eaten for food.
Jerusalem Artichoke
The Native Jerusalem artichoke is
a useful survival food because the
tubers can be eaten like potatoes
during the fall, winter, or spring.
The Indians ate these artichokes
raw, boiled, or baked. The plant,
which grew wild in the fields or along
streams, was eaten as a secondary
food by several tribes. Some Iroquois
women became especially fond of
this food and were named "artichoke
eaters" by their friends.
The early settlers were quick to
export this plant, and it soon became
extremely popular in Europe,
especially in the Mediterranean
countries where the tubers were
named girasol in Spain and girasole
in Italy. The English evidently
misinterpreted these names, changing
them to "Jerusalem." Thus the
common name as it stands today.
This indigenous plant is a species
of sunflower that was once
extensively cultivated throughout
North America. The plants have since
"escaped" and are common along
roadsides, in fields, or in garbage
dumps. They have thick, hairy stems
and grow between six and ten feet
high. The bright yellow flowers
bloom between July and October.
Interestingly, since these fleshy
tubers reportedly lack starch, they
would make a good food for people
who want to avoid this carbohydrate.
By Norma L. Simpson
Recently I received a publication
from the Department of Health called
"Hooked on Seafood Safety." It urges
you to protect yourself and eat only
fish that has been thoroughly cooked.
Shellfish, especially oysters, clams,
mussels and whole scallops that are
not thoroughly cooked can cause
serious problems. They can contain a
Vibrios bacteria that multiply after
the shellfish are caught, even if they
are refrigerated. If you eat them raw,
. the sickness includes the following
symptoms: fever, chills, diarrhea,
contusion, weakness, cellulitis,
blisters.
Cellulitis means regions of skin
turning red and painful. Blisters may
be clear or enlarged and filled with
blood.
If you have these symptoms, see a
physician within five days. The
infection from Vibrios can cause
blood poisoning, a condition that
resulted in death in up to half the
people who get it
In addition, people with diabetes
mellitus should take extra precautions
to thoroughly cook fish with fins.
The bacteria is not killed in freezing
but will be killed by cooking
thoroughly. Smoked fish, pickled fish
and vacuum-packed fish should
always be refrigerated.
For fin fish, allow 10 minutes
cooking time for each inch of
thickness. Add 5 minutes cooking
time if the fish is wrapped in foil or is
cooked in a sauce.
I have ordered 100 copies of
Hooked On Seafood Safety so you
can have a copy when they arrive.
At
EXTENSION
5GRVICE
Information provided bv:
OSU Extension
at Warm Springs
1110 Wasco Street
553-3238.
QSU Extension Staff;
Arlene Bolleau 4-H & Youth
Bob Pawelek Livestock
Norma Simpson Home Economics
Carol Stevens 4-H
Crystal Wlnlshut 4-H Assistant
Tim Wojtuslk Agriculture
Clint Jacks Staff Chair, Madras
The above individuals are devoted to extending research-based infor
mation from Oregon State University to the people of Warm Springs in
Agriculture, Home Economics, 4-H Youth, Forestry, Community Devel
opment, Energy and Extension Sea Grant programs. Oregon State
University, United States Department of Agriculture, Jefferson County
and the Confederated Tribes of Warm Springs cooperating. The Exten
sion Service offers its programs and materials equally to all people.
EDUCATION THAT WORKS FOR YOU
Plant & Soil notes: What is a hybrid?
About this time of year folks that
like to garden are getting seed
catalogs in the mail and thinking
about what to plant in the spring.
These days there are so many varieties
of plant seeds available it can be hard
to choose. One thing that may create
a lot of confusion is the difference
between standard and Hybrid seeds.
Gardeners often ask "What is a
Hybrid? Are hybrids better than
standards?" This information from
the National Garden Bureau may
clear up some of the confusion.
A hybrid is the result of pollinating
one specific variety of a class of
plants with the pollen of another
genetically different variety or class.
While a hybrid can occur by chance,
within the seed industry hybrids are
the result of the cross breeding of
carefully chosen "parent" plants that
produce "offspring" (seeds) that will
have special characteristics.
When seed growers control the
pollination process they produce
offspring (seeds) that have genetic
characteristics of both parents the
"children" will have some things from
the mother and some things from the
father plant So, what is the benefit of
making hybrids? First of all, the
hybrid offspring are very uniform in
size and appearance. That means that
the plants that grow from hybrid seed
will look and produce flowers or
fruit that are very similar. Hybrids
also exhibit a wider adaptability to
environmental stress. That is just a
fancy way of saying that hybrid plants
can survive wind, heat, cold and lack
of water a little better than non
hybrids. Standard varieties are also called
"open-pollinated." They are called
standards because they have been
grown for many years and are
stabilized in their habits. This means
that every generation will be similar.
These varieties are usually grown in
fields where they self and cross
pollinate without any of the controls
of hybrid pollination. Wind and
insects carry the pollen from one
plant to another, and the seeds that
result will produce plants that are
fairly similar to each other, but no as
uniform as hybrids. Genetic "drift"
can occur in open pollination,
meaning that plants that are
significantly different from the others
can sometimes crop up. The fields
have to be checked for these "rogue"
plants which are removed so they
don't pollinate otherplants and cause
too much variation.
If you have questions about
gardening you can call the OSU
Extension office at 553-3238 or feel
free to stop in if you are in the area.
Traditional ways to use wild plants and animals
What counts as one serving for a child?
What counts as 1 serving for my
child? How many servings from each
group should I feed my child each
day?
The amount of food that counts as
1 child serving is listed in the chart
below for each of the five pyramid
food groups. The chart also shows
you how many servings from each
group your child should eat every
day.
A
Bread Croup (6 servings ner dav)
12 1 slice bread
14 12 cup cooked cereal, rice, pasta
12 cup ready-to-eat cereal
Vegetable firpup (3 servings a day)
12 1 medium raw vegetable
12 1 cup leafy vegetables
12 cup vegetable juice
Milk flroup (2-3 servings a day)
34 1 cup milk or yogurt
6 Tablespoons custard or milk pudding
1 ounce cheese
Meat Group (2-3 servings a riav
4 Tablespoons meat, poultry, fish
legg
2-3 Tablespoons peanut butter
12 cup cooked dried beans or peas
Fruit Group (2 servings a riav
12 1 medium raw fruit
4-5 Tablespoons cooked fruit
12 cup fruit juice
A good breakfast is made up of foods from at least three of
the food groups.
Clover speaks
By Norma L. Simpson
Throughout the
year, I'll be looking
for more traditional
ways of using wild
plants and animals
for food and "earth
medicines" as one
Ph.D. of nutritional
ethnomedicine calls
it. This time I'll
share materials from
Earth Medicine
Earth Food by
Michael A. Weiner
and from
Buckskinners Dinners by SAL of
Hermiston, Oregon.
I purchased this Buckskinners
Dinner book when I visited the
Pendleton Roundup grounds in July.
The author was very informative as
we talked about the book and the
work she went into to write the book.
The only trouble for me was that she
did not sign her name with anything
but SAL.
Cattail
The Cattail is the best known of
all the wild edibles. The young shoots
are gathered in the spring and used as
we do asparagus. Later in the season
We would like to thank all the 4-H
Leaders for turning in 4-H enrollment
forms. Thank you, thank you, for al
your cooperation we appreciate greatly!
Sumner County from Kansas
seeks exchange opportunity
Sumner County Kansas 4-Her's
would like to exchange with an Oregon
County. They need to host in 1994 and
travel to Oregon in 1995. They would
like to work with a county that would
send and receive about 15 youth ages'
13-18 and 2 to 5 adults.
Sumner County is located in South
Central part of Kansas and borders
Oklahoma on the south. Agriculture is
the major industry with wheat being
the major crop. County population is
25,000. Other crops include grain
sorghum, alfalfa, soybeans, and com.
They also have considerable aircraft
related industries with Boeing, Cessna
and Beech located 30 miles north at
Wichita.
July is the best month for them to
travel and host. If interested please
contact Gerald E. Le Valley, Jr.,County
Extension Agent, 320 North Jefferson,
Stockman's Roundup: Pay attention to calving time
evidence suggests that feeding as late healthy again, provide milk for the
in the evening as possible will allow
more calves to be born in daylight
hours.
Keep the weather in mind as well.
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riK s7 oure,we venaaamua winter so lar,
fii rvfe. but it's only half over. For every
cl SfvF degree below freezing, a cow's
Wellington,Kansas67152Phone(316)
326-7477.
Wabasu County from Minnesota
seeks exchange opportunity
If you are interested in exploring
the potential of a 4-H county exchange
please contact: Patrick Jirik, County
Extension Agent 612-565-2662.
Wabasu County is about 2 hours south
of Minneapolis.
4-H Club Leader Needed
The Braiding and Hairstyling club
needs a new leader Donetta had to
return to Canada due to family illness.
VI I I LA I I
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Bob Pawelek
OSU Extension Agent
Livestock and Range
A live, healthy calf is the key to a
profitable business. Making sure you
have the right key is the tricky part
Calving time is the most critical time
of year for your herd, as well as your
profits, and it will reap benefits to
watch you cows and first-calf heifers
closely. Mind you, it's not the time to
start paying attention to the cows.
Rather, calving time is the results of
your management program.
What you can do now, at calving,
is to see that the herd is not stressed.
Keep the cows in familiar
surroundings, but away from muddy
feeding grounds. Clean, well-drained
grassy pastures are best Feed at
regular intervals each day. New
by 1 percent Feed more when the
weather is colder. During the last 30
to 45 days of a cow's pregnancy, she
needs a 10 to 15 percent increase in
her ration. This is generally translated
into an extra 2 pounds of hay per day.
Watch for dogs roaming around
in packs, since once they have a taste
for chasing livestock, it's hard to
stop them. Don't be afraid to shoot
dogs that are chasing your livestock.
Check cows every chance you get
before you go to work, when the
kids get home from school, when
you get off work, and when you feed
in the evening. A cow will normally
calve in a one to three hour time
period. If she calves normally, leave
her alone. There shouldn't be any
problems. The calf should stand and
nurse within an hour. A clean, grassy
calving pasture will help ensure a
healthy calf.
Keep the cows on a high plane of
nutrition after calving, as they have
to recover from the stress of calving,
get their reproductive tract back
calves, and start cycling again. That's
a lot of work for a cow. It's also the
time for you to take stock in your
overall management program, make
adjustments, and look forward to sale
day.
The Mutton Mountains Grazing
District Meeting will be held
February 22 at the Public Relations
Trailer behind Education Center at
7:00 p.m. A potluck dinner will be
held before the meeting starting at
6:30 p.m. with an invocation by
Adeline Miller.
On the agenda: Introductions by
Evans Spino, Solid Waste Disposal
Site by Nancy Collins, Fish
Management on Deschutes River by
Jim Griggs, Range Conditions by
Dave Smith, Noxious Weed Control
by Jason Smith, IRMP II Status by
Deepak Sehgal, Calving Time & 4-H
Herd by Bob Pawelek, Range & Ag
Dept Projects by Bobby Brunoe,
Natural Resources Dept by Jody
Calica. Wasco Co. USDA ASCS
Projects by Dusty Eddy, Jefferson
Co. USDA ASCS Projects by Sam
Brown, and Mutton Mountain
District Priority Setting by Bob
Pawelek.
All Speakers will be limited to 1 0
minutes. Questions and answers will
be limited to 10 minutes. We'll have
an alarm clock!
There is also a need for beading clubs.
If you can lead a project or know anyone
who can lead a projectclub please
contact Crystal or Carol at 553-3238,
Thank you.
Gardening Grants available
LillyMiller Inc. will sponsor ten 4
H community service garden projects
in Oregon this year. Each project will
receive $500. Any 4-H club or group
may apply for a grant, and members do
not have to enroll in horticulture
projects to be eligible. The guidelines
for project design are quite broad.
Gardens may be ornamental of
vegetable and may be located in
residential, business, or public areas.
They should be provided in the spirit
of community service. Further
information and application forms may
be obtained at the Warm Springs
Jefferson County Extension Office.
Deadline for receipt of applications in
Corvallis is March 15, 1994.
State 4-H Natural Science
family day
Families will participate in four 50
minute hands on classes taught by
Natural Science specialist Sessions
will be offered in: archery, wildlife
studies, nature art, rappelling, Native
Americans, fishing, forestry, and much
more. You will choose your classes
when you arrive at the 4-H Center on
the day of the event. Please be sure that
children age 9 and under are
accompanied by a responsible
registered adult
This event is opened to all 4-H club
members and to all non 4-H families as
well. Registration is open to the first
100 persons to register. You may
register by stopping at the Warm
Springs Jefferson County office and
picking up an application. Registration
fee is $6.00 and includes lunch,
insurance and supplies. All fees are
non-refundable.
4-H Natural Science Family Day
Saturday, Marck 19,1994
10:00 a.m. to 3:30 p.m.
Oregon 4-H Center, West Salem
Register by March 4
the buds on top of the plant can be
eaten as corn on the cob is. The roots
can be ground into a flour. And the
seeds, after they start dispersing fluffy
down can be used for insulating,
pillow stuffing. The young shoots in
the early spring can be peeled and
eaten raw or cooked. The pollen from
the flowerhead can be gathered in
early summer by shaking it into a
sack, the pollen is high in protein and
can be mixed into the flour of baked
goods. To gather the seeds from the
flowerhead in late summer (before
the plant goes to seed) burn the
flowerhead and shake out the seeds
and grind them. The peeled rootstalk
can also be dried and pounded into
flour. The flowerhead is not edible
after it has turned brown. The leaves
can be used in weaving by drying
them and then get them wet again
when weaving. The flower heads can
be soaked in tallow and set afire as a
torch to repel mosquitoes. Pollen can
also be used for stew or soup thickener
or as tinder for fire-starting. The
sticky stuff at the base of each leaf
can be used on cuts and toothaches.
Boil the leaves and use the water to
bathe rashes.
Cattail Crepes
Mix 2 beaten eggs, 1 cup milk, 1
2 teaspoon salt, 12 cup cattail pollen
and 23 cup flour and let set for 12
hour. Pour onto a griddle as pancakes
and brown both sides then fill with
jam, fruit, cheese or creamed
vegetables and roll up.
Cattail Pancakes
Beat 8 eggs and 2 12 cups milk
together. Mix in a separate bowl 1
cup cattail flour, 6 teaspoon sugar, 1
2 teaspoon salt and add to the milk
and egg mixture. Pour 12 cup batter
onto griddle then add some berries or
fruit and add 12 cup more batter and
flip, cook until brown on both sides.
Steamed Cattail Roots
Clean the roots and wrap them in
large leaves. Dig a shallow pit and
line with stones. Put in a good bed of
coals and feed them with small twigs
to get them as hot as possible. Remove
the coals and line the pit with wet,
green grass and place the rolled roots
on the grass and cover with another
layer of wet, green grass. Then cover
with dirt and punch a hole in the
center down to the food level in the
pit and pour in a small amount of
water, then cover the hole and cook 1
hour or more.
Clearjel for Sale
1 pound bags $2.00
Great for making and
canning
PIE FILLING
Contact Norma or Sal!
at
OSUWarm Springs
Extension
Education Center
553-3238
NIBBLES THE BREAKFAST BEAVER SAYS:
"Celebrate breakfast with your kids."
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BUILDING A PYRAMID BREAKFAST
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adapted by Norma L Simpson from ohoinats by Linda Black, OSln
graduate student with caroryn Haab, Ubu Extension Foods and
Nutrition specialist
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