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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Oct. 3, 2012)
Page 11 October 3, 2012 Spilyay Tymoo, Warm Springs, Oregon Who’s Who Fruit Loop Tour - A Day in the Hood River Valley at Warm Springs OSU Extension? Fara Ann Brummer By Arlene Boileau. • Dana Martin-Admin. Located in the Deschutes County OSU Exten sion Office. • Fara A Bum m er-A griculture/ County Leader. • Ashley Aguilar-Office Coordina tor • Arlene Boileau-SNAP- EPA. • Danita Macy-SANP COOR. • Morning F Ferris-4-H Youth • Rosanna Sanders-SNAP-ED- EPA- Agriculture • Sara Rodgers-SNAP-ED-EPA We are located on the first floor o f the Education Building. • Fara B. is the Agriculture Agent, & N atural R esources, and the County Leader o f the Warm Spring OSU Extension Office. • Ashley A. Office Coordinator • Arlene B. Assist’s with teaching o f nutrition & exercise classes. • Danita M. Develops and plans all the cooking classes and conducts • All the canning classes in the OSU kitchen. And much more. • Morning F. Is the new 4-H Youth Agent, so all you talent tribal vol unteers • Ready to teach the youth o f Warm Springs the skills you have ,please contact Morning. • Rosanna S. Is the newest mem ber o f the OSU Extension Nutri tion Team. Is planning the nutrition & Exercise classes at the Warm Sp Elementary School and ECE also conducts the “Ag in the C lass ro o m ” w ith K im G riffin from Prineville, to the 4th grade students at Warm Sp Elem school. • Sara Rodgers. Assists with the overall planning and development o f all the cooking & canning classes and much more. What do we do in OSU Extension here in Warm Springs? We bring you accurate infor mation in the areas o f your life starting with food, how to plant and care for a garden, what to do with the food, cook, preserve, dry, cook. 4-H for the y o u th o f Warm Sp, need volun teers fo r 4-H C lubs. So hurry on in and talk with Morning F and get started. Precise information on all your animals what to feed and how to care for them and bringing you information in the form o f work shops and classes even one to one if need b e... What do about the weeds in your yard? What grasses grow best here in Warm Spring? Why do we do all of this? Providing educational skills to adults and youth in the areas of health, wellbeing & Happiness to benefit your lives in all areas. Family Community Health Danita Macy Arlene Boileau Sara Smith Rosanna Sanders r Missing! A 4-H Tee-Pee is lost from Camp Naimuma, if you have any information as to its where-a-bouts please contact OSU Extension at 541-553 3238 L 1 Parkdale as the elevation and rip ening time increases with elevation. Temperatures are moderate and ir rigation water is glacially fed from Mt. Hood and plentiful. We visited three orchard op erations. One in Odell, and two in Parkdale. Our group was able to pick blueberries free of charge at a U-Pick thanks to the grower’s gen erosity. The berries were large and ripe and we all got carried away picking to our heart’s content. We also visited a U-Pick or chard with a stand that grows and sells 80 different varieties of apples! This is where we learned that there are over 7000 varieties of apples grow n th ro u g h o u t the world. On the way back, our Nutri tion ladies spoke about safe can ning principles for fruit. They explained proper temperatures and processing times required for ac curate preservation. This trip was hosted by the Agriculture Program, but was defi-. nitely a joint adventure with the Nutrition Team at OSU Extension. Thank you to Danita, Sara, Rosanna and Ashley for helping and making it a wonderful day! Thank you also to E vans S pino and Gayleen Adams for helping us with transportation needs. Thank you to Steve Castagnoli, Extension Fruit Specialist, who could not be with us, but shared information on fruit production in the Hood River val ley. On September 19, seventeen people from the Warm Springs Community loaded up into a bus to head out to Parkdale for the Fruit Loop Tour. The goal o f the tour was to visit our neighbors just outside the reservation, and to learn about fruit production. O f course, we had to purchase all the fruit we could too! We started out by learning about the history o f fruit produc tion in the Hood River Valley. The first orchard in Hood River was put in the very same year the Treaty was signed -1 8 5 5 ! And it was done by a 66 year old man who hand cleared the land. Pretty impressive. Today, fruit is a 70 million dollar local industry in Hood River county, and for directly marketed fruit such as fruitstands and you- pick places, profits can double. We also learned that the Bing cherry was developed in the Hood River Valley, and that strawberries w ere sown in betw een orchard rows back in the late 1800’s. Today, strawberries are still grown in the valley, but the major crops are: pears, apples, and cher ries. Newer on the scene are blue berries and wine grapes that are not as common, but do exist. Fruit production in the valley starts at Hood River and goes south all the way to Parkdale. Fruit is harvested first along Hood River, and then gradually all the way to Huckleberry Cobbler Ingredients: • 1 cup flour • 2 teaspoons baking power • !4 teaspoon salt • !4 stick (14 cup) butter or marga rine • 14 cup sugar • 54 cup milk • 2 cups huckleberries • 14 cup sugar • 14 teaspoon ground cinnamon • 1 14 cup hot water • 14 teaspoon almond extract Instructions: • Sift together flour, baking pow- der, and salt. • Cream butter and 14 cup sugar. Combine with mixed dry ingredi ents and milk. 1 Pour into a greased and floured 9X9 inch baking dish. • Arrange huckleberries on top and sprinkle with the other 14 cup o f sugar and cinnamon. Mix almond into hot water and pour over huck leberries. Bake at 375 degrees until dumpling float to the top and turn light brown, about 45-60 minutes. Serve with whipped cream. Welcome Holly Hutton - Our Master Gardener on site at Warm Springs M akes 6 serving. From Huckleberry Haus Cookbook. By Rev. Stan Simonik Winterizing your garden As freezin g tem peratures start to descend upon us now is the time to start getting your gar den ready for winter. Here are some tips that will help your gar den survive and thrive. For start ers, we are in a El Nino, cycle, which means milder temperatures and less moisture this winter. So the first thing to do is to deep-wa ter trees, shrubs and perennials. Second, remove dead plants to pre vent overwintering o f pests and dis eases. If you have compost, now is the time to put 3-or 4-inches of compost on trees, shrubs and your garden. Winter rains will leach nu trients into the soil to give your plants a head start in the spring, and when you prepare the soil, the top ping will be easy to work into the soil at planting time. Fall is a good time to divide perennials and fertil ize; your lawn or cover with 1 inch o f compost. Fall is also the tim e ,to plant spring bulbs including garlic. Remove plants that are dying or not longer producing from your veg etable garden. Some hardy veg etables, like kale and collards will overwinter and start producing new leaves in the spring, so leave them in the garden and mulch. After the first frost trim back perennials and Mulch, mulch, mulch. A heavy, 4-6 organic mulch (straw, not hay) applied after the first hard frost will protect your plants from freezing winds by moderating soil tempera tures and conserving moisture. You can also wrap them loosely in bur lap to add more protection. Last but not lease clean your tools, sharpen and oil them for the next gardening season. Holly is available on Tuesdays from 11 a.m. — lp.m. in person at the OSU Extension Office, Education Building, Warm Springs. I f you have any gardening questions, call or drop us an e-mail and we will get them to Holly, Or, stop by and visit with her in person. Holly is a Master Gardener and a trained herbalist and working on her accreditation to the American Herbal Guild. She also teaches herbal education classes through COCC’s community education. She has worked with community gardens throughout the tri-county as the Garden Manger fo r Central Oregon Intergovernmental Council. Ycut±iEtotogr^±y Wbrksbcp Grades: 4 th -1 2 th Mfcnday, Nov 1 2 th 10am - 4pm B iR r ilrirn g ; T ra in in g Rn. L s a m hew t o use th e d i g i t a l camera. 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