Image provided by: The Confederated Tribes of Warm Springs; Warm Springs, OR
About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Oct. 10, 1996)
r r Warm Springs, Oregon October 10, 1996 11 Spilyay Tymoo Arlene Boileau 4-H & Youth Norma Simpson MaWfHIl LMMMTV EXTeGlON 5QWK3E (503)553-3238 Home Economics The Oregon State University Extension Service star) In i aorteLttura home economics, 4-H youth, forestry, 'SS Counk, and the and materials equally to an peopie. The Clover speaks- by Sue Kyan I promised you news of 4-H clubs, and plan to bring you some bits each time. The 4-H Public Safety cadets are meeting on their regular schedule through December. How ever, leader RaNeva Dowty says their club is full and closed to new members. Congratulations to the Search and Rescue cadets on their 1 0th anniversary. Leader Keith Baker says the group began on October 1st, 1986. Halloween is last approaching, and the end of October will find Arlene and I dishing out treats. Look for us this year at the Hal loween carnival in the community center. 4-H will start a Youth Cooking series in November. Classes will be held on Thurs days at 4:00 pm in the 4-H Kitchen. You do not have to be a 4-H'er to attend. The classes are free, but you must sign-up ahead of time. The 4-H Youth Cooking series will be for students in 4th grade and up. Registration will start October 24th. 4-H covers many projects in 6 different areas. This time in Cloverspeaks we'll look at one of the projects in the area of Engineer ing. Electricity and Electronics teaches the basics of electric energy; along with making useful items and equipment. But, let's back up a bit and see what electricity is. Electricity is what you might call - hard to find. Electricity is all around us- but you can't see it, smell it, or hold it in your hands. B ut, you know what it does - lights up rooms, keeps the furnace running so your home is warm, helps to cook dinner so you can eal. But, how does it do this ? Electricity is made up of small parts -called atoms. As small as atoms are, they have even smaller parts - protons, neutrons, and electrons. Protons and electrons are elec trical in character. Protons are said to be positively charged. Electrons are negatively Lost items , last call October 15th will be the last day to pick up camp lost and found items at the 4-H office ! If you are missing towels, sweatshirts, or tennies from 4-H Wilderness Enrichment camp please stop by. Pie and tart crust by Norma L. Simpson and The Ball Book Guide to Home Canning and Freezing A number of Elder women in Warm Springs tell me that they include egg and vinegar in recipes for their pie crusts. When I asked several for their recipe, the laughed and said they never measured anything. But I was happy to find a delicious reciped in the 1 QSQ pall Rook Guide of Home Canning and Freezing, p 84. 1 adapted it for the Summer Work Experience Cooking Class on July 21 when we made three apple pies and six tarts; one peach and 6 tarts; one blueberry pie and 6 tarts; and one Strawberry Rhubarb lattice top pie and six tarts. One mother and two grandmothers reported that their teenage kin in the class shared the delicious treats, and liked the pie crust and tarts. Many prefer lard as the shortening. Oth ers, who have cholesterol level problems related to their heart attacks, will only use oil or other vegetable shortening. Lard is an animal product and contains lots of choles terol we can do without. For the Summer Work Experience cooking class, we use hy drogenated vegetable shortening. PIE CRUST for one double-crust pie and 6 tart shells or for 4 pie crusts 4 12 cups all purpose flour 2 teaspoons salt 4 teaspoons sugar 1 34 cups vegetable shortening 1 egg, beaten 1 tablespoon vinegar STOCKMAN'S ROUNDUPMmercans support Ag jobs billion, thereby reducing the overall U.S. larger share of the world market. trctAf Apfirit- nrnviHp hillinns of dollars more Without a similar commitment, Amen ' by Bob Pawelek OSU Livestock Agent An overwhelming majority - nearly 75 percent - of Americans believe the U.S. gov ernment should help farmers and ranchers by providing needed assistance to encourage U.S. agriculture exports, counter subsidized foreign competition and protect American jobs. This comes from a recent poll released by the Coalition to Promote U.S. Agricultural Exports in Washington, D.C. U.S. ag exports this year are expected to exceed $50 billion, accounting for nearly one-third of domestic production. In addi tion to helping boost farm income, such ex- rarts are expected to generate approximately 100 billion in related economic activity; result in a positive trade balance of over $20 A i Bob Pawelek Livestock Sue Ryan 4-H Assistant Is devoted to extending research-based Information community development, energy and extension sea Confederated Tribes ot Warm Springs cooperating. charged. Positive and negative charges at tract each other. When an object has more or less electrons than normal, it has static electricity, or is electrically "charged." It is positively charged if electrons have been taken away, leaving behind extra positively-charged protons. It is negatively charged if electrons have been added. The fact that some atoms hold their elec trons rather loosely is important to us. In some materials, loosely-held electrons can jump with ease from one atom to another within the material. If an atom has too many electrons, the extras are attracted to another atom which may have too few, and so on. Let's say the material containing atoms with the "jumpy" electrons is a piece of wire. With a lot of electrons jumping from atom to atom inside the wire in generally the same direction, the overall result is a flow of elec tricity. Therefore, the movement of a vast num ber of electrons from atom to atom is referred to as electric current. In using electricity, we are controlling the flow of electrons. WHEW -1 think I ran out of energy ! I am not an expert on electricity, and used parts of 4-H publication 4121 -"Exploring the World of Electricity" for Cloverspeaks . made easy 12 cup water In a large bowl, combine flour, salt and sugar. Cut in shortening with a pastry blender until moisture is uniformly coarse. In a small bowl, beat the egg, then add the vinegar and water. Gradually add the liquids to the flour mixture, stirring until mixture forms a ball. DIVIDE DOUGH INTO 4 EQUAL PARTS. Roll out two parts of the dough on a floured surface for the double-crusted pie. Cut into circles that fit the size of pan that you bake in. Separate the two circles and put a plastic bag with clear plastic sheet separating them to freeze until you are ready to use them. For the other two parts, divide the dough into three pieces each to make the six tart shells. Roll the dough into six smaller circles. Put clear plastic or foil between them to freeze or use later that week when refrig erated. If you freeze the dough, you will need to thaw the smaller tart circles completely, so that the fold line will not crack. Filling runs out the cracks and stick to the baking sheet. Bake the double-crust pie or tarts ac cording to the type of filling. If vou Plan tQ freeze the pie, the fillings should be slightly thicker than usual. Freeze the pie before packaging. Sev eral hours later, you can package the pie and it will hold its shape better. in additional tax revenues at every level; as well as create needed jobs throughout the economy. Curcently, over one million Americans have jobs that depend on U.S. agricultural exports. According to the USDA, every bil lion dollars in additional agricultural exports helps create as many as 20,000 new jobs - in production, processing, marketing, transpor tation and shipping, as well as in other indus tries that supply goods and services relating to agriculture. "Clearly, Americans understand the im . portance of maintaining policies and pro grams, which help farmers and ranchers com pete more effectively in the global market place and which serves to protect American jobs," said Wayne Boutwell, president of the National Council of Farmer Cooperatives, speaking on behalf of the coalition. "An important example," Boutwell said, "is USDA's Market Promotion Program (MPP), which provides export assistance on a cost-share basis to help farmers and ranch ers, theircooperatives and other related busi nesses. In addition to being an effective public-private partnership," he indicated, "the program serves as a 'Buy American' pro gram, by encouraging the promotion and sale of only American grown and produced agri cultural commodities and related products." Without MPP and similarexport programs, many of the important and related jobs pro vided by ag exports would be lost. This is because the European Union and other for eign competitors continue to heavily outspend the U.S., in terms of export subsidies, and are aggressively seeking to capture a larger and Clint Jacks Staff Chair, Madras Bodie Shaw Ag & Natural Resources from OSU to M people o We .rm Springs grant program with OSU, United States The Exenslon Service offers Its programs Natural Resource By Bodie Shaw Recipe for Recovery Many community members have inquired about vegetative specifics in terms of fire effects and fire recovery for landscaped and native plants affected by the Simnasho Fire. What I thought would be appropriate is to present a "recipe for recovery" for our area. The purpose of this "recipe" is to advise local property owners affected by the fires in the rehabilitation of their lands. Recommenda tions are presented for immediate action as well as for long-term efforts to restore the land. Initial site recovery phase for 1st year 1. Keep existing trees that have burned until you see if the tree produces new growth the next spring or early summer unless the tree is an obvious hazard along roads, drive ways, and structures. If no new growth is observed by the following summer, the tree is dead and it may be removed at that time. This will reduce the fuel loading on the property. You may wish to leave a selected few dead trees for wildlife habitat. 2. Water area every other day in the early morning for about one hour. This will pro vide moisture for new seeds and partially scorched trees, and encourage new growth from the root systems of burned plants. Over watering will increase unwanted grasses and weeds and increase fuels. It may also leach available nutrients contained in the ash. This watering need only be done through the dry season. 3. Add mulch around the root zones of surviving trees and shrubs and all new plantings to retain soil moisture. 4. To lessen beetle susceptibility in fire-damaged Pine trees, deep watering dur ing the summer months may be beneficial. This can be accomplished using a soaker hose around the root zone of the trees for two to three hours at a time. Redesign and replanting phase for 2nd-5th year 1 . Prepare a landscape plan with vegeta tion zones that follow available standards Summer youth experience shares pie recipes adapted by Norma L. Simpson from Pillsbury Cookbook, FRESH APPLE PIE 6-8 tart apples thinly sliced (6 cups) 34 to 1 cup sugar 2 tablespoons tapioca or all-purpose flour 12 to 1 teaspoon ground cinnamon 14 teaspoon nutmeg dash salt 2 tablespoon butter pastry for 8 or 9-inch two-crust pie Peel and thinly slice apples into cold wa ter so they do not turn dark. Combine sugar, tapioca or flour, spices and salt. Drain the apples and pat dry with paper towels then mix into the sugar. Roll out bottom crust. Line the pie dish with the pastry and will with apple mixture. Dot with butter. Roll out the top crust and adjust to the top of the pie. Cut slits for escape of steam. Seal the top crust to the bottom crust with cold water. Brush with evaporated milk and sprinkle with a bit of sugar. Bake at 400F for 50 minutes or until done. If the edges start to brown too much, cover them with aluminum foil strips. FRESH PEACH PIE 34 to 1 cup sugar 3 tablespoons tapioca or all-purpose flour 14 teaspoons nutmeg or cinnamon dash of salt 2 tablespoons butter 5 cups sliced peaches Mix sugar, tapioca, salt and nutmeg in a small bowl. Slip the peach skins in hot boil ing water and dip in cold water to remove the skins. Slice the peaches into a large bowl with anti-darkening agent like Fresh free can fanners, ranchers and workers would be at a substantial competitive disadvantage. The choice is simple. We can export our products or we can export our jobs. The Coalition to Promote U.S. Agricul tural Exports includes nearly 100 organiza tions representing farmers, ranchers, agri cultural cooperatives and related businesses, as well as state departments of agriculture. The poll represents the opinions of about 1000 respondents questioned in a national survey. Respondents were asked to rate their level of support - strongly supported, somewhat supported, somewhat opposed, strongly op posed or don't know - for the U.S. providing subsidies or financial assistance to help American farmers sell their products abroad. Those strongly or somewhat supporting rep resented 60 of the respondents. When respondents were provided more information, the level of support jumped to 75. itockmen's Workshops 109-12-1:00 p.m.-Long-term herd man agement 1016-12-1:00 p.m.-Winterizing the cow herd 1024-12-1:00 p.m. Marketing decisions 1025-12-1:00 p.m.Herd health This series of workshops is designed to help Warm Springs ranchers make decisions regarding the profitability of their livestock enterprises. They will be held in the top-floor training room at the Education Center (Old Boy's Dorm). Classes of this type will be offered throughout the fall and winter. Bring your lunch and join us! Notables for fire protection. Include fire resistant plantings and concepts as outlined in the diagram. 2. The first zone is the Defensible Space Area which extends about 30 feet from any structures. Aim for a low foliage level com bined with high moisture content. This could be a lawn or a variety of low-growing groundcovers 12 inches or less in height, shrubs, or trees with a regular watering pro gram. Driveways, parking areas and rock gardens also may be located within this zone to provide additional defense. 3. The second zone is the Fire Resistant Area which is about 20 to 50 feet in with beyond the first zone. Aim for slow burning, fire resistant plantings with low fuel volume. Replant andor thin plant materials to reduce ladder fuels. Ladder fuels increase fire inten sity and cause fire to spread vertically from ground to tree crown which could cause fire to spread more quickly over a larger area. 4. The third zone is the Native Plants Area which may be common areas or areas be yond the second zone. Prune dead branches off trees and shrubs to reduce fuel density. Replant andor thin plant materials to reduce ladder fuels. 5. Taper off on watering at the end of the second year. Ongoing maintenance phase for 5th to 10th year and beyond 1. Remove dead limbs up to an 8 foot height on trees. 2. Thin out shrubs where crowding oc curs. Transplanting can be made to other bare areas. 3. Prune dead branches on shrubs to keep foliage density low. 4. Leave some fallen logs to provide more organic material to the soil, and provide wildlife habitat and diversity. 5. Periodically remove unwanted grasses. SUGGESTED PLANT LIST FOR CEN TRAL OREGON LANDSCAPE RESTO RATION Trees Shrubs Quaking Aspen (Populus tremuloides) Serviceberry (Almanchier alnifolia) then sprinkle the sugar mixture over the fruit. Roll the bottom crust and prepare the pie pan. Fill with fruit mixture. Dot with butter. Roll and adjust the top crust (or make a lattice top crust). Brush with evaporated milk and sprinkle with a bit of sugar. Bake in a hot oven 400F for 45 to 50 minutes. Serve warm with whipped cream or ice cream. October Garden hints from your OSU Extension Agent Plant garlic for harvesting next summer. Clean and paint greenhouses and cold frames for plant storage and winter growth. Harvest sunflower heads; use seed for birdseed or roast for personal use. Dig and store potatoes; keep in darkness, moderate humidity, temperature about 40F. Recycle disease-free plant material and kitchen vegetable scraps into compost. Control lawn weeds while they are small. 1 Western Oregon: Harvest squash and pumpkins; keep in dry area at 55 to 60F. Harvest and immediately dry filberts and walnuts; dry at 95 to 100F. Ripen green tomatoes indoors. Take care of soil drainage needs of lawns before rain begins. Harvest and store apples; keep at about 40F, moderate humidity. Spray stone fruit trees to prevent various fungus and bacterial diseases. Use copper fungicides. Place mulch around berries for winter protection. Save seeds from the vegetable and flower garden. Plant ground covers and shrubs. Place mulch over roots of roses, azaleas, rhododendrons for winter protection. Dig and store geraniums, tuberous begonias, dahlias, gladiolas. Place hanging pots of fuchsias where they won't freeze. Propagate chrysanthemums, fuchsias, geraniums by stem-cuttings. Western Oregon: fertilize lawn for last time this year. Stake bushy herbaceous perennials to prevent wind damage. Western Oregon: bring houseplants indoors. Pot and store tulips and daffodils for early bloom in December and January. Early October: begin manipulating light to force Christmas cactus to bloom in late December. Western Oregon: Treat for moss on roofs during dry periods. Store garden supplies, fertilizers in safe, dry place out of reach of children. Dig and divide rhubarb. (Should be done about every 4 years ) If weather permits, spade organic material and lime (in western Oregon) into garden soil. Cover asparagus and rhubarb beds with a mulch of manure or compost. Rake and destroy disease-infested leaves (apple, cherry, rose, etc.). Trap moles and gophers. Clean up annual flower beds and mulch with manure or compost Remove windfall apples that may be harboring apple maggot or codling moth larvae. Fall tool cleanup. Store fertilizers in their original containers in a cool, dry storage area. Recommendations in this calendar are not necessarily applicable to all areas and varying climates of Oregon. If you desire more information, contact your county office of the OSU Extension Service. A. OREGON STATE UNIVERSITY EXTENSION SERVICE Birch (Betula species) Ocean Spray (Holodiscus discolor) Mt. Alder (Alnus species) Big Sagebrush (Artemisia tridentata) Chokecherry (Prunus virginiana) Greenleaf Manzanita ( Arctostaphylos patula) Pondcrosa Pine (Pinus ponderosa) Bitter brush (Purshia tridentata) Austrian Pine (Pinus nigra) Squaw Cur rant (Ribes cereum) Lodgepole Pine (Pinus contorta) Mallow Ninebark (Physocarpus malvaceus) Western Larch (Larix occidentalis) Vine Maple (Acer circinatum) Sitka Mountain Ash (Sorbus sitchensis) Golden Chinquapin (Castonopsis chrysophylla) Douglas Fir (Psuedotsuga menziesii) Wil low (Salix species) Some of these are suited best for irri gated landscapes and will not tolerate overly dry sites. Perennials Grasses Yarrow (Achillea millefolium) Idaho Fes cue (Festuca idahoensis) Arrowleaf Balsamroot (Balsamorhiza saggitata) Western Fescue (Festuca occidentalis) Showy Aster (Aster conspicuus) Crested Wheatgrass (Agropyron cristatum) Thickleaf Peavine (Lathyrus lanzwertii) Bluebunch Wheatgrass (Agropyron spicatum) Silvery Lupine (Lupine argenteus) Big Bluegrass "Sherman's" (Poa ampla) Penstemon (Penstemon euglaucus or laetus) Orchard Grass (Dachtylis glomerata) Although many of these can be dam aged by fire, they do help in holding moisture and keeping fires "cool". Availability of these species may be limited. Many of these species require supplemental watering. Please call our office for further information. Warm Springs youth need you! 4-H can still use leaders. Get started today - stop by OSU Extension and talk with Sue or Arlene i