Spilyay Tymoo Warm Springs, Oregon March 26, 1998 11 r ctmboh rrxn uw.w rr service (503) 553-3238 Arlene Boileau 4-H & Youth Home Economics Bob Pawelek Livestock Sue Ryan 4-H Assistant Clint Jacks Staff Chair, Madras Deanie Johnson Secretary Internet Address: http:www.orst.edudeptwsext The Oregon State University Extension Service staff is devoted to extending research-based information from OSU to the 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 Exension Service offers its programs and materials equally to all people. Jb The Clover speaks- 4-H leaders to meet May 1 & 2, 1998 You know it does not have to be summer time to have some thing cold and good to eat when the children are out of school or on the weekend perhaps and they don't have any thing to do so here is one idea. If Mom and Dad are at work or doing household chores or doing nothing. How about big brother or sister to help the younger children to have some fun and it will not take that long, so here we go. Ice Cream in a Can is one of the activities we will have at this summer's Cul ture Camp. Read clear to the end for a listing of this year's Central Oregon 4-H Camps and when you can sign up ! Ice Cream in a Can We make this at the Warm Springs 4-H Culture camp, First these are the things you will need to get started: three-pound coffee can; 1-1 pound coffeecan; 1 -big roll of mask ing tape; 1-bag of crushed ice; 1-bag of rock salt; Have bowls and spoons ready. And nap kins of course. NOW Get the ingredients together. Before you start, wash your hands with warm water and soap, thank you. Put all of the following ingredients in the small coffee can. lCup of whipping cream; 1 Cup of milk: 12 cup of sugar; For flavoring you can add: 34 teaspoon of vanilla or 1 cup of frozen strawberries or 2 bananas or cup of chocolate syrup; Mix really well; First: Place the lid on the small coffee can and tape the lid shut with the masking tape, (be sure the tape is around the lid and the coffee can, the tape must be placed around the small coffee can more then once, not across the top). Put the little coffee can in the big coffee can and pack the crushed ice between the two cans; Sec ond: Pour the cup of rock salt over the ice in the coffee can put the lid on the coffee can and tape it shut real well, once more the tape must be placed around and around the can. Now for the fun part, put the can on the floor and start rolling the coffee can back and forth between all of you about 30 minutes, it has to be 30 minutes or it won't be Ice Cream. Now for the best part of all, Open the can very carefully (remove the tape) NOW serve the ice cream in the bowls & spoons and best of all enjoy. 1998 Central Oregon 4-H Summer Camps: JUNE June 15th-19th, Crystal Springs 4-H Na ture Camp , registration available now! Lo-cation-Ochoco Mountains between Prineville & Mitchell; 4th, 5th, 6th grades. Cost-$90. Deadline-May 30th; June 12th Orientation, Hike June 23rd-28th; registra tion available now! Central Oregon Wilderness Skills En hancement Camp Hike 1 Location-Mount Jefferson Wilderness Area; 7th, 8th, 9th grades; Cost-$70. Deadline-June 5th-June 12th-Orientation, Hike June 30th-July 2nd; registration available now! Central Oregon Wilderness Skills En hancement Camp Hike 2 Location-Mount Jefferson Wilderness Area; 7th, 8th, 9th grades; Cost-$50; Deadline-June 5th JULY; July lst-Orientation, Hike July 9th, 10th, 1 lth registration available May 1 Warm Springs Hiking Camp One; Location- Trout Lake to Hilda Lake, Warm Springs Indian Reserva tion 7th, 8th, 9th, 10th, 11th, 12th grades; Cost-$ 21. plus supply own food. Deadline July 1st; July 13th-Orientation, Rafting July 15-16th; registration available now! Central Oregon Skills Enhancement Camp-Rafting; Location-McKenzie River; 7th, 8th, 9th grades; Cost-$30; Deadline June 5th-July 27th- August 1st; registration available May 1 ; Warm Springs 4-H Culture Enrichment Camp Location-Peter's Pasture, Warm Springs Indian Reservation; 2nd,3rd, 4th, 5th, 6th grades; Cost-TBA; Deadline-July 20th-AU-GUST; August 5th-9th; registration avail able now! Crystal Springs 4-H Nature Camp 2; Lo-cation-Ochoco Mountains, between Mitchell & Prineville. 4th, 5th, 6th grades; Cost $90; June5th-August 1 2th-Orientation, Hike; August 20th, 21st, 22nd; registration starts May 1st; Location-Peter's Pasture into the headwaters of the Warm Springs River, on the Warm fiSprings Indian Reservation. 7th, 8th, 9th, 10th, 1 1th, 12th grades; Cost-$21, plus supply own food. Deadline August 1 2th; For registration information stop by the 4-H office at 1 1 1 0 Wasco Street in Warm Springs or call 4-H at 553-3238. Course to begin 4198 This course evaluates the role of values, community, and systems in approaches sug gested for addressing contemporary envi ronmental problems. Fishery, subsistence, forestry, population, economic growth, and water resource development are covered. The course investigates the value of indigenous knowledge, sustainability, sustainable de velopment, adaptation, common property management, privatization, cooperative man agement, adaptive management, preserved diversity, bioregionalism, ecosystem man agement, ecosystem health, risk manage ment, and their combinations as ways to deal with environmental problems. Examples range from communities associated with for aging societies to the complexity associated with contemporary global resource issues. ANTH 481 is taught by Deanna Kingston, Ph.D candidate in Anthropology at the Uni versity of Alaska in Fairbanks. She is cur rently an instructor in the Ethnic Studies and Anthropology Departments at Oregon State University. Her teaching and research focus on contemporary King Island Inupiaq Eski mos and Alaska Natives in particular, and with contemporary Native American experi ence in general. Ms. Kingston is a member of the King Island Native Community and is actively researching their stories, songs, and dances. In addition, she is a member of the Muktoyuk Ugiuvak Dancers. ANTH 48 1 will be held Spring Term 1998 at Warm Springs. The cost is $360. The dates will be April 4 & 5, April 25 & 26, May 30 & 3 1 at the Educa tion Services Building on Wasco Street. To register and receive books call OSU State wide, Oregon State University, 1-800-235-6559. Spring garden seminar to begin April 4 in Redmond Eastern Cascades Spring Gardening Semi nar Join Central Oregon Master Gardeners, Extension Agents and other experts for a program designed especially for gardeners east of the Cascades on April 4th. Twenty classes in four sessions that are of special interest to gardeners will be offered, which will include everyone from beginners to vet eran gardeners. For information call the Deschutes County Extension office at 548 6088 or pick up registration forms at the Warm Springs Extension office. The Eastern Cascades Spring Gardening Seminar will be held on Saturday, April 4th at the Hugh Hartman Middle School in Redmond. Fees are $5 per class. You can bring your own lunch or buy it at the school on the day of the seminar. Four sessions will be held. Class Descriptions PLANNING YOUR SPRINKLER SYSTEM: This class will provide you with the fundamental knowledge in design and installation or residential irrigation systems for Central Oregon. PLANT HEALTH CARE: We all get sick more easily when we are stressed. Plants also react the same way. In this session you will learn how to help avoid landscape prob lems by optimizing your plant's health. COMPOSTING: Why send your yard wastes to the landfill when you can turn it into valuable material that can enrich and help your soil? INTRODUCTION TO FOOD PRES ERVATION: In this class you will learn appropriate methods for preserving a variety of food, focusing on quality and safety. Meth ods to be discussed include: root cellaring, drying, freezing, pickling, and water bath and pressure cooker canning. PERENNIALS: Everything you might want to know about growing, caring for, and being successful with perennials. ATTRACTING BIRDS TO YOUR YARD: This class will demonstrate what is needed to attract beautiful Central Oregon birds to your yard. Discussion will include what and how to offer food, the importance of water, types of shelter, and housing and nesting requirements. HERBAL ADVENTURES OF FRANCE: Come and enjoy the flora and fauna of Provence, France. Enjoy the sights, sounds, and tastes of the region. Learn what herbs are in Herbs de Provence. ORGANIC GARDENING: Learn to grow in the ORGANIC way by learning skills to help you in gardening organically in Central Oregon. ESSENTIALS OF INTENSIVE GAR DENING: This class will explain the essen tials of intensive vegetable gardening in Cen tral Oregon. Includes a discussion of climate problems, creating micro climates, season extenders, soil management, pesticide aids, and irrigation suggestions. Also a discussion of the topic "You can't grow it here". SQUARE FOOT GARDENING: This will be presentation of the concepts of square foot, wide row, and intensive gardening. Emphasis in this class will be on maximizing soil quality, space, crop and site selection, irrigation, natural pest control, and protect ing against environmental problems. ROCK GARDENING: Learn a host of techniques about rock gardening in this two- part class. The first class will cover the many plants and designs of gardening with rocks and plants. The second part will go into the construction techniques. Don't miss out on this appropriate and popular topic. HERBS: GROWING & USING: This very valuable 2-part class is structured to teach you the basics for creating a beautiful herb garden in Central Oregon, and second, some of the many ways in which to use your herbs. GREENHOUSE CONSTRUCTION: Learn some of the newest innovations in greenhouse construction including what to do and what not to do when constructing a greenhouse in Central Oregon. GROWING ROSES ANS VINING PLANTS IN CENTRAL OREGON: This class will provide information on how to select, grow, and maintain perfect roses and vining plants, including domestic and hardy native varieties suitable for our Central Or egon climate. ABC'S OF LANDSCAPING: Choosing landscape plants always been a problem ? This class was designed with you in mind. NATIVE PLANTS: Learn which plants you can collect from forest vegetation and how to successfully transplant them to beau tify your own Central Oregon yard and care for them there. Included will be information on what plants can be collected legally ver sus those that can not. For registration forms-stop by the OSU Extension office in Warm Springs, located on the first floor of the Education Services Building. "Oregon 4-H Leaders to meet in Gold Beach in May. If you're an Oregon 4-H leader, here's an opportunity to spend some time at the Oregon coast in May. How ? By attending the annual 4-H Leader's Forum on May 1-2 in Gold Beach on the southern Oregon coast. The Forum is for all adult 4-H leaders and teen and junior leaders in grades 10-12. "It's a time for leaders to get new ideas for 4-H activities, to meet other leaders from around the state, and to share 4-H experiences with others," said John Beal, Oregon State University Extension 4-H Agent in Jefferson County. Participants have a number of workshops to choose from, including conflict manage ment, livestock judging, using the Internet, basic paper making, raising sheep and creat ing youth-adult partnerships. Other work shops will concentrate on specific 4-H projects, such as the ranch horse curriculum, the veterinary science project, babysitter training, market livestock projects, quilting and preparing for the State 4-H Ambassador program. This year's keynote speaker is Walt Schroeder, a retired Extension agent and former state legislator. Schroeder was an Extension 4-H Agent for 34 years, retiring in 1983. He is currently active as a volunteer with Extension and with the Curry County Historical Society. Schroeder will talk about the important contribution 4-H leaders make in the lives of 4-H members. Special features of this year's 4-H Leaders Forum include educational displays from clubs and county .1 1 . . , i 1 . programs uiruugnuui uic muic. ju mjuiuuii, mere win ne a micih aueuun iu rai.se muiicv for a communitv service Droiect in Currv ' County. Proceeds from the silent auction will go to a horse riding club for severely handicapped youth in Curry County and to the Curry County 4-H scholarship program. Reigstration is $30 if postmarked to the State ' 4-H Office by April 13th, $35 after that, Sdate. Registration includes the leaders i recognition luncheon, two breaks, the con- ' ference program and speakers, and a recep tion on Friday night. A generous donation from the Oregon 4-H Foundation helped underwrite the leadership forum. For more information on registering, and a complete list of workshops and conference schedule, contact Sue Ryan at the Warm Springs Ex tension office, 55303238. April Garden hints from your OSU Extension Agent Early April: iertiliae lawn. I spring raim carry the fertilizer into Uie wil. If lawns arc becoming thin and vcVly, consider overseeding with a mixture of perennial ryegrass and fine fescue. Protect dogwood trees, as they begin new growth, against anthracnose diseases. Apply daconil or a copper fungicide. Help yoitf young iters start ft gardofl this year with sunflowers, carrots, green hcans, pumpkins, sweet arm, and peas. Bah lor slugs, clean up hiding places for slugs, sowbugs, and millipedes. Do not cut foliage of spring flowering bulhs for bouquets, Prune and slutpe spring bluunting slirubs and trees after blossoms fade. Control mst diseases such a black spot, mildew. Remove infected leaves. Prune ornamental plantings for irir circulation and to help prevent fungus diseases. Prepare carder soil for spring planting. Incorporate generous amount of organic materials and other amendments bn needs arc shown hy soil analysis. Plain early broccoli varieties Tor western Oregon. Ureen Valiam, Prcuiiuiu Crop. Packman, Southern Cornel. Use Heating row covers to keep insects such as cabbage maggot adult Ilk and carrot rust flies away from susceptible cmps, or treat soil with rccommcadcd pesticides according to label dircelions to control maggot when planting cabbage family, onions, and carrott, Monitor strawberries for spilllcbugsi and apbids; control if present. Cut and remove weeds from near the garden to remove sources of plant virus diseases. Spray for apple scab and cherry brown rot. Apply commercial fertilizer, manure, or compost to cane and trailing berries. Plant gladioli, hardy rransplants of alyssum, phlox. marigolds. Prepare raised beds in areas where cold soils and poor drainage arc a continuing problem. Add generous amounts of organic materials. Place compost or well decomposed manure around perennial vegetable plants. Check lawns for presence ofcranclly larvae, mid treat with Sevin, Dunbau. or Kiosafe. Plant these vegetables: Oregon ami: heels, cabbage, carrot, cauliflower, celery, chard, slicing cucumbers, endive, leeks, lettuce, onion sets, peas, potatoes, Western valleys, Portland, Kaseburg, Midford: broccoli, Brussels sprouts, cabbage, carralx, cauliflower, chard, drives, endive, leeks, lettuce, peas, radishes, rhubarb, rutabagas, spinach, turnips. Ctntral Oregon and higher elevation of eastern Oregon (late April): pea, TTIttixtwM If'llun. . ,.' Columbia and Snake River valleys, Ontario: Hnap and lima beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, chard, drive, sweet com, slicing and pickling cucumbers, kohlrabi, lecks, lettuce, onion sets, parsnips, peas, potatoes, pumpkins, radishes, rhubarb, mtabagax, nummcr and winter squash, turnips. OREGON STATE UNIVERSfTY EXTENSION SERVICE 1998 STOCKMAN'S ROUNDUPiGo easy on the calves' My favorite recipe corner- eh 4 i i by Bob Pawelek OSU Livestock Agent Good cattle handling techniques will in crease your profits.To understand why, look at the situation from the cows' point of view. First, as cattle come into the chute, they need to be able to see light at the end of the tunnel. Cattle want to see w here they are going. They don't like to walk into a black hole. How ever, the chute should be positioned so that cattle going into it can't see other cattle through the sides of the chute, or they will want to join them. If a cow sees other cattle while going through the chute, she may lunge or try to back up which could cause injury to her or the person trying to work on the cow. When closing chute gates, do so firmly and smoothly. Suddenly slamming the headgate shut will add stress to an ani mal. Also, adjust for the right pressure on the headgate. If a cow starts getting cranky, avoid the temptation to tighten down harder, because that will only cause more damage. A good, non-skid flooring both inside the chute and in the area of alleyways or pens leading up to it will help keep cattle from slipping and falling. That is their one big fear. A primary cause of livestock stress is due to the people handling the animals. Evalu ate how cattle are handled by asking the following questions: "How do you or your workers deal with cattle? Do your ropers stretch the calves out further than neces sary? Do you reach for the hot-shot every time the animal turns around? Are you likely to lose your cool with the cows and get too rough? Are there too many kids around hassling the younger calves? "Stress is the one factor that you can control. All too often, calves are unnecessarily roughed up at brand ing time. It takes a long time for those calves to snap out of their dilemma, and will lose weight. Some that have been handled too roughly just die. A second reason for im proper handling and stress is lousy equip ment. Chutes and gates should be checked out before the cattle are even brought in. Simply keeping facilities in good working order is all that's needed. A third reason for livestock stress is genetics. Some animals have little or no tolerance for changes in their environment Animals in confinement can especially have problems adjusting to even slight changes in routines or new experi ences. When choosing breeding stock for your herd, be observant and try to select for disposition. There are strains of all breeds with bad attitudes bred into them. Be watch ful for their temperament. And go easy on the calves. Scalloped Potatoes by Arlene Boileau Welcome to My Favorite Recipe. The staff decided we needed to keep a corner for Home Ec going on the page until our new home economist is hired. So, we have cre ated this recipe corner. We are asking people in the community to send in their favorite recipes to the Extension Office to print in the paper. You can bring them in to the office on the 1st floor of the Education building or mail them to P.O. Box 430, Warm Springs, OR 9776 1 . We do prefer to name our source so please include your name along with the recipe. If you have a history of how the recipe came to be or anecdotes to tell about it, go ahead and include them. This week's recipe is from 4-H Agent Arlene Boileau Scalloped Potatoes 6-7 large potatoes (depending on your family size) or more if needed 1 -medium onion (Peeled and sliced thin) 6 slices of bacon (cut up in small pieces) I cup cheese (shredded ) I cup of flour I teaspoon salt I teaspoon pepper I cup of butter I can cream of mushroom soup (do not dilute) 1 can cream of celery soup (do not dilute) 1 can of evaporated milk (diluted) Turn oven on to 350 Peel & Slice potatoes & onion very thin; -Mix salt & pepper together; Spray a shallow . pan with cooking oil; Put a layer of sliced potatoes & onions on the bottom of the shal low pan. Sprinkle salt & pepper mixture all over this layer; Add another layer of pota-. toes & onions (this should be the last of the onions); Sprinkle a little more salt & pepper all over this layer; Sprinkle of the flour over this layer; Dot this layer with of the mush room soup & of the cream of celery soup Dot this layer with of the butter; Add the last' layer of potatoes & onions; Sprinkle the last of the salt & pepper mixture; Sprinkle the last of the flour; Dot the last of butter all over this layer; Dot the remainder of the cream of mushroom soup & cream of celery soup All over this last layer; Pour the diluted evapo rated milk all over this layer; Sprinkle of the shredded cheese allover this layer: Cover the shallow pan with a lid or aluminum: Cook for 45 minutes to 1 hour (Check the top layer of potatoes to see when they are done); When you remove the scalloped potatoes from the oven and take the cover off; Sprinkle the remain cheese all over the hot scalloped potatoes; Serve & enjoy your scalloped potatoes.