Spilyay Tymoo
Warm Springs, Oregon
June 19, 1997 7
WfTMlli
service
(503) 553-3238
Arlene Boileau
4-H & Youth
Norma Simpson
Home Economics
Bob Pawelek
Livestock
Sue Ryan
4-H Assistant
Clint Jacks
Staff Chair, Madras
Bodie Shaw
Ag & Natural Resources
The Oregon Slate University Extension Service staff Is devoted to extending research-based Information from OSU to trie people of Warm Springs
in agriculture, home economics, 4-H youth, forestry, community development, energy and extension sea grant program with OSU, United States
Department of Agriculture, Jefferson County and the Confederated Tribes of Warm Springs cooperating. The Exenslon Service offers Its programs
and materials equally to all people.World Wide Web Address change for Warm Springs Extension: http:www.orst.edudeptwmt
The Clover speaks-
by Sue Ryan
The 4-H program had a quiet and enjoy
able time during our three day Camp Coun
selor training at I IcHe Longhouse last week.
We want to thank all of the presenters who
came up to give us training - especially Sue
Mutters from Early Childhood Education for
certifying us in First Aid and CPR. This
training was to help prepare us for the 1997
Culture Camp at Peter's Pasture that will
take place in July. We are still taking regis
trations for this camp & you can sign-up at
the 4-H office. I will also be setting up a
registration table at the Community Center
& the Pi-Ume-Sha grounds next week.
One of (he handouts we covered during
the Camp Counselor training was a Shared
Values statement. This statement epitomizes
our view & purpose at camp. I thought it was
worthwhile enough to share here.
We believe campers always come first
and their welfare is our 1 responsibility.
Everything we must do is planned with them
in mind.
We believe only a satisfied camper can
have happy camp memories.
We believe in cherishing our campers.
We don't want our campers to be merely
satisfied, we want them to be " raving fans."
We believe those who are best trained will
be the most successful.
We believe in developing an expectation
of excellence from our camp staff. We will
make available to every staff member the
necessary training to achieve that excellence,
if the staff person has the ability and desire.
We believe in a camp environment that
enables a system of shared values to direct a
campers behavior. We want camp staff who
can instinctively ac the right way.
We believe in leading, not managing.
Camp Staff should display energy and have
the ability to energize others.
We believe in the team approach to get
ting the job done.
Natural Resource Notables-
We believe in an open, trusting sharing of
ideas and information about the camp, where
every staff person's idea is considered im
portant, and with everyone displaying a will
ingness to listen, debate, and then take the
best ideas and get on with it.
We believe a camp staff that is informed,
involved and excited about heir "jobs" will
be a productive camp staff.
We believe in developing a relationship
with each staff person based on mutual re
spect and trust, striving at all times to deal
with everyoneaiWy, consistently, and with
integrity.
We believe every staff person must "walk
the talk" when it comes to our shared values.
We believe in having apassion for excellence.
Pressure cookers need to be tested
by Norma L, Simpson, OSUAVS
Extension Home Economics Agent
If you have a pressure canner with a Dial
Gauge on the lid, you will be smart to check
the accuracy of the dial before you can salmon,
meat, poultry, vegetables or salsas. These
foods are low-acid foods that need to be
"pressure canned" to safely preserve the
food, killing any bacteria or spores that may
be in the jar.
The OSUWarm Springs office will test
your Gauge for free, and at the same time
give you fact sheets about ingredients and
use of the pressure cooker .
If the dial gauge is off more that 1 pound
of pressure, the pressure canned product will
not be safe to eat. In canning, both the amount
of pressure and the length of time canned at
that pressure are important to destroy the
germs.
Clostridium Botulinum is the bacteria that
grows in sealed jars unless the spores and
bacteria have been destroyed with heat. To
reach 240 degrees F. in the center of the jar,
you must use a pressure canner You can not
reach that temperature in the water bath tech
nique. The pressure canner must be used for
low-acid foods to prevent the poison of botu
lism from spoiling the food.
rgM!Of (cowHenMifht - n
Three serious errors in temperatures ob
tained in pressure canners occur because: 1)
If the gauge has not been tested for a long
time, the gauge may be incorrect. That is
why the gauge should be tested each year for
safety.
It is tested at 5 pounds pressure, 1 0 pounds
pressure and 15 pounds of pressure. It the
gauge is off at each measurement, you may
need to purchase a new gauge. You can buy
some dials and other parts at Western Auto
Store in Madras and at Masterson-St. Clair
Hardware in Bend.
2) Internal temperatures are lower at
higher attitudes. To correct this error, can
ners must be operated at the increased pres
sures specified in canning instructions. Most
canning done on the Reservation needs to be
adjusted to 3,000 feet elevation. For salmon
that means to pressure cook with a weighted
gauge at 15 pounds pressure. For a Pleasure.
Cooker with a dial, use 12 pounds pressure
at the 2,000-4,000 elevation.
3) Air trapped in a canner will lower the
temperature obtained at 5, 10 or 15 pounds
of pressure and results in underprocessing.
The highest volume of air trapped in a can
ner occurs in processing raw-packed foods
in dial-gauge canners. These canners do not
vent air during processing. To be safe, ex
haust all air from all types of pressure can
ners by venting for 10 minutes before they
are pressurized as seen in the drawing 2
below.
Temperature . . ' . ,
e.'3l, Entaml all air
, . " Irom Ihe cooker
' ' X, '. wl1" v,nl po"
. "' - open.
IHJIiii .
by Bodie Shaw
Organic Gardening Natural Insecti
cides Despite our best efforts, nonchemical
methods sometimes fail to prevent excessive
insect damage in the garden. At such times,
the use of insecticides may be the only alter
native left to save the crop.
When damage becomes great enough to
warrant emergency measures, organic gar
deners often will want to use natural insecti
cides and various homemade botanical sprays,
instead of synthetic organic chemicals.
The insecticide used should have low tox
icity to man and to other warm-blooded ani
mals. Insecticides should be used only when
needed and in strict accordance with label
directions. A good understanding of insecti
cides allows these materials to be used effec
tively without harming you or the environ
ment. The following information may help local
gardeners select a natural insecticide for their
specific needs.
Pyrethrum Botanical insecticide. This
slightly toxic insecticide is derived from the
flowers of a species of chrysanthemum im
ported mainly from Kenya and Ecuador. The
material causes rapid paralysis of most in
sects, but the insects usually recover unless
the pyrethrum is combined with a synergist
or other poison. Pyrethrum mixed with syn
ergists such as piperonyl butoxide or pipero
ny c.vclonene, which increase toxicity and
produce longer residual action is used exten
sively in space sprays, household sprays,
crop sprays and dusts. This chemical is reg
istered for use on most vegetables and fruits
at any time during the growing season.
Nicotine Botanical insecticide. Pure
nicotine is a tobacco extract highly toxic to
warm-blooded animals. The insecticide usu
ally is marketed as a 40 liquid concentrate
of nicotine sulfate, which is diluted in water
and applied as a spray. Dusts can irritate the
skin and are not normally available for gar
den use. Nicotine is used primarily for
piercing-sucking insects such as aphids,
whiteflies, leafhoppers and thrips. Nicotine
is more effective when applied during warm
weather. It degrades quickly, so can be used
on many food plants nearing harvest. It is
registered for use on a wide range of veg
etable and fruit crops.
Sabadilh Botanical insecticide. Saba
dilla is obtained from the seeds of a lily-like
plant and acts as both a contact and stomach
poison for insects. It is not particularly toxic
to mammals, but does cause irritation of the
eyes and respiratory tract. A mask should be
worn when working with this insecticide.
This material deteriorates when rapidly when
exposed to light and can be used safely on
food crops shortly before harvest. Sabadilla
generally is used as a 5 to 20 dust or as a
spray.
Rotenone Botanical insecticide. Rote-
Don't forget to
sign up for
Culture Camp,
Session 1 is
July 7th-13th
(2nd-5th graders)
Session 2 is
July14-20th
(6th-9th graders)
none is extracted from the roots of derris
plants in Asia and cube plants in South
America. This general garden insecticide is
harmless to plants, highly toxic to fish and
many insects, moderately toxic to mammals,
and leaves no harmful residue on vegetable
crops. It acts as both a contact and stomach
poison to insects. It is slow acting and, in the
presence of sun and air, its effectiveness is
lost within a week after application. Wear a
mask during application because rotcnonc
can irritate the respiratory tract. Rotenone
dusts and sprays have been used for years to
control aphids, certain beetles and caterpil
lars on plants, as well as fleas and lice on
animals.
Other Pesticides
Gardeners have been using soap to con
trol insects since the early 1 800s. During the
first half of the 19th century, whale oil soap
and, more commonly, fish oil soaps were an
important part of insect control. Recent tests
indicate Ivory Liquid dishwashing detergent,
diluted with water to a 1 to 2 solution,
provides the most consistent control and is
easy to mix. There are also soaps available
that are specifically formulated to control
insects on plants. Thorough coverage of the
plant and repeated applications may be nec
essary to bring insect populations under con
trol. High rates of soaps and detergents may
damage some varieties of plants. The most
effective soaps have carbon chains of C-12
or C-18. Laurate (C-12) is the main compo
nent of most dishwashing liquids and various
other products in common usage. The richest
natural source of this is coconut oil.
Organic gardeners have been using a spray
mixture containing onions, garlic and pepper
mixed together to control insects for many
years. Recent scientific research indicates
the use of the combination of these materials
has been erratic and, in many cases, ineffec
tive for insect control. Sprays of food-derived
substances do not appear to be good choices
as a pesticide. However, some success may
be achieved with them, but is likely to be
sporadic. Spraying several times a week might
help to bring infestations under control. Con
trol with one application should not be ex
pected. Safe Use of Pesticides
When it is necessary to use insecticides to
protect the garden, use them wisely and safely.
The following tips will help you make better
use of insecticides.
"Inspect the entire garden at least weekly
to monitor insect numbers and activity. Pay
particular attention to underside of leaves
where mites, whiteflies, aphids and insect
eggs occur. If treatments are applied when an
infestation first starts, insect numbers can be
maintained at lower levels much more eas
ily, and with smaller amounts of chemicals.
Apply insecticides to all plants surfaces
so an insect anywhere on the plant will be
exposed to a lethal amount of the chemical.
Do not apply insecticides to wilted plants or
during the hottest part of the day. Apply
dusts only when the wind is calm and plants
arc dry. Sprays should be applied when the
Watery trCatuf
wind is no more than 5 to 10 miles per hour.
Rctrcatment may be necessary after a rain.
""Apply insecticides only at recommended
dosages. Increased amounts can be danger
ous, cause plant damage and leave harmful
residues without improving insect control.
The length of effective control with in
secticides varies widely. The longevity of
toxic properties varies primarily with the
product, formulation, water, pH and envi
ronmental conditions. Temperature, humid
ity, wind and sunlight affect insecticides.
The greater the extremes, the sooner the
insecticides are detoxified.
The time interval required by the Envi
ronmental Protection Agency between treat
ing a crop and harvesting that crop varies
with the insecticide and the crop. This infor
mation is printed on the pesticide label to
ensure that any residues will be within estab
lished tolerances at harvest time.
Always read and follow mixing and ap
plication instructions on the insecticide label
for safe and effective insect control.
Some synthetic organic materials are
actually less toxic and more efficient than
some natural insecticides. Because a mate
rial is a natural pesticide, it does not neces
sarily follow that it is not toxic to man or
harmful to the environment if improperly
used.
In most situations it is helpful to use
several control techniques to reduce insect
pest populations to low enough levels that
insecticides are not required, or are needed
only sparingly. With reduced insecticide use,
biological control agents can become more
effective, insecticide costs will be saved, and
you will have the satisfaction of knowing
that few, if any, poisons were applied to
edible crops. If you have any questions or
concerns about organic pest control, please
call our office.
JULY
Easy to follow recipes for summer barbecues
Barbecued Chicken
Even barbecued chicken can ge light and
lean, this finger-licking-good version is oil
free and packed with flavor! Health check:
Vinegar leads zip without adding salt, skin
less chicken lowers fat content and its only
146 calories per serving. Preparation time is
10 minues and cooking time is 15 to 20
minutes.
4 skinless boneless chicken (breast halves
4 ounces each)
For the sauce:
14 cup reduced-sodium ketchup
3 tablespoons ready-made white
horseradash
2 teaspoons firmly packed dark brown
sugar
1 clove garlic, minced
18 teaspoon dried thyme
14 teaspoon black pepper
Step 1: Preheat broiler, heat a charcoal
grill until coals form white ash, or preheat a
gas grill to medium.
Step 2: To prepare sauce, in a small sauce
pan, combine ketchup, vinegar, horseradish,
brown sugar, garlic and thyme. Mix well.
Bring to a boil over medium-low heat. Cook,
stirring frequently, until thickened, about 5
minutes. Remove from heat; stir in pepper.
Step 3: Brush tops of chicken pieces lightly
with sauce. Place chicken, sauce-side down,
on a foil-lined broiler pan or grill rack. Brush
other sides lightly with sauce.
Step 4: Broil or grill 3 inches from heat,
basting with remaining sauce and turning
until no longer pink in center, about 5 to 7
minutes per side. Let chicken stand for 5
minues before serving.
SHORTCUT
When time is short, omit the sauce. In
stead, use 12 cup of ready-made reduced
sodium barbecue sauce mixed with a little
cider vinegar, orred-white vinegar, and white
horseradish. Proceed as directed. Serves 4.
Per serving: Calories 146 (9 from fat),
Carbohydrates 5 g, Protein 26 g, Sodium 188
mg, Fat 1 g, Cholesterol 66 mg.
Cook's Tips: To prevent foods from stick
ing to the grill, scrub the grill rack and spray
it with vegetable cooking spray. A special
wire brush works well for scrubbing; it can
be found at supermarkets or hardware shops.
Chicken must be seared over a hot grill
before turning or the skin will stick to the
grill. Turn several times throughout cooking
and baste with each turn.
While cooking on a grill, use long-handled
tongs to turn the chicken pieces. A fork
would pierce the meat and allow the flavor
ful juices to escape.
Sunny Fruit Fiesta
Treat yourself to a delightful mixture of
fresh fruit and juices. It's as light and easy as
a day in the sun.
Health check: This is a cholesterol-free
recipe, Melon, especially cantaloupe, is high
in vitamin A, Citrus juice adds a shot of
vitamin C.
Preparation time: 20 minutes plus chill
ing. Serves 6.
1 cantaloupe melon, halved and seeded
12 honeydew melon, seeded
14 cup superfine or granulated sugar
14 cup fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon orange-flavored liqueur (optional)
1 12 teaspoons grated lime peel
1 cup sliced fresh strawberries
1 cup black or red seedless grapes
Step 1 : Using a melon bailer, scoop flesh
from cantaloupe and honeydew into balls;
set aside.
Step 2: In a large glass or ceramic bowl,
combine the sugar, lime juice, lemon juice,
orange liqueur, and lime peel. Stir well to
dissolve sugar. Add the cantaloupe and hon
eydew balls, strawberries and grapes. Toss
gently to combine.
Step 3: Cover the bowl with plastic wrap
and refrigerate for at least 1 hour to blend
flavors, stirring once or twice.
Step 4: Spoon the fruit mixture into serv
ing bowls or hollowed out mellon halves,
dividing evenly. Serve immediately.
Serves 6. Per serving: Calories 105 (3
from fat), Carbohydrates 27 g, Protein 1 g,
Sodium 19 mg. Fat 1 g, Cholesterol 0 g.
Variation: For a tropical fruit version,
substitute kiwi slices, pineapple chunks,
papaya slices, or mango cubes for some of
the melon balls. Add a little grated fresh
ginger or ground ginger. A dash of coconut
extract would also make an intriguing addi
tion. Try serving this version in a hollowed
out pineapple half.
Cook's tips: A perfectly ripe cantaloupe
will have a sweet, fresh fragrance. It should
feel heavy for its size and give slightly at
both ends when gently pressed. If the canta
loupe is soft, yellowing or feels wet at the
stem, pass it by. To ripen a hard cantaloupe,
store it in a warm place for several days,
away from sunlight. Once it is ripe, refriger
ate and use within a week.
Garden hints from your OSU Extension Agent
Control hollyhock rust by sanitation, picking affected leaves, and spraying
with wettable sulfur or Daconil.
Early morning is the best time to water vegetable and flower gardens. Water
deeply and infrequently.
Hanging baskets of flowers or vegetable plantings need careful attention to
watering and feeding during extended periods of hot weather.
Watch for cutworm damage in garden. (In July, climbing cutworms become a
problem and large portions of foliage will begin to disappear on established
plants.) Dust seedlings or remove cutworms by hand.
Mid-summer plantings of beets, bush beans, carrots, cauliflower, broccoli,
lettuce, Kale will provide fall and winter crops.
Spray this month to control apple maggot, or place traps to catch adult flics.
You can use pheromone traps to monitor presence of pests.
July 10: spray filbert trees for filbertworm.
July 10-15: spray peach and prune trees for root borers.
July 17-23: third spray for codling moth and scab in apple and pear trees.
Cover blueberry bushes with netting to keep birds from eating all the crop.
Stake tomatoes, watch for blight (prune for air circulation, pick off affected
leaves, treat with fungicide).
First planting of Chinese cabbage, kohlrabi, rutabagas on Oregon coast.
Spray for scale insects on camellias, holly, maple trees.
Spray for root weevil adults on rhododendrons showing fresh evidence of
feeding (notching).
Check leafy vegetables for caterpillars. Control with Bacillus thuringiensis or
Sevin.
Mound soil up around base of potatoes, gather and eat a few "new" potatoes
from each hill.
' Weed and fertilize rhubarb and asparagus beds, water deeply to develop
crowns for next year. A mulch of compost or rotted cow manure works well.
1 Mulch to conserve soil moisture with paper, plastic, sawdust, etc.
Watch for signs of spider mites on arborvitae hedges (dusty-looking foliage,
loss of color, presence of tiny mites). Wash infested areas with water or spray
with appropriate pesticides.
Dig spring bulbs when tops have died down, divide and store or replant
Lawns need at least 1 inch of water per week this month.
Stake tall-growing flowering plants such as delphinium, hollyhocks, and
lupine.
Aerate lawns for more effective water and fertilizer usage.
End of month: prune raspberries, boysenberries, other cancberries after
harvest
East of the Cascades: spray for corn earworm as silking begins. Protect bees.
OREGON STATE UNIVERSITY EXTENSION SERVICE