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.
O c to b e r 5, 12, 19« 2 6
C^iieras and n a b e ria ls p ro v id e d .
5:3O-à;3Opm
WSE Track
C h ly 20 spots availddLe
S ignT fc, OSD E x t. @553.3238
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OSU
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