Image provided by: University of Oregon Libraries; Eugene, OR
About Baker City herald. (Baker City, Or.) 1990-current | View Entire Issue (March 2, 2021)
2B — THE OBSERVER & BAKER CITY HERALD CABBAGE Continued from Page 1B SMOKY PORK STEW WITH MELTED CABBAGE AND SAUERKRAUT Prep: 30 minutes Cook: 6 1/2 hours in slow- cooker Makes: 6 servings The sauerkraut mellows beautifully when simmered with the meat. However, you can skip the sauerkraut and instead, make the stew HEALTHY Continued from Page 1B For more information on food preservation methods, contact your county Exten- sion Service offi ce or visit the Extension Service website at extension.oregonstate.edu/food/ preservation Gardening can be educa- tional in teaching children about the life cycle of plants and the importance of compost- ing in adding nutrients back into the soil. Children can plant seeds, water and pull weeds from garden beds. They can be taught the whys and how- tos of thinning, and when the PALMS Continued from Page 1B Palms in the landscape are very attractive when lighted at night. Feather palms like the Phoenix robellini, which is the one most often sold at Walmart and garden centers, are more friendly to keep indoors as their leaves droop gracefully. Fan palms are more likely to have stiff upright leaves which can have sharp unfriendly points. If you have garden questions or comments, please write: greengardencolumn@yahoo. com Thanks for reading! HOME & LIVING ounces) yellow onions, with all fresh cabbage; use 1 roughly chopped small whole head of cabbage. 1/2 small head green Adjust seasonings with a cabbage, quartered, cored, couple of teaspoons apple roughly chopped (or a cider vinegar, if you like. combination of red and Smoked turkey or chicken green cabbages), 4 to 5 can sub for the ham, if you cups total (8 ounces) prefer, but add those along 2 large cloves garlic, crushed with the sausage near the 1 cup sliced fresh mushrooms end of the cooking. 1 to 2 tablespoons expeller- pressed vegetable oil or bacon fat 2 pounds boneless pork country ribs or pork shoulder, in 2-inch chunks 1/2 ounce dried porcini or dried mixed mushrooms 2 medium (total 8 1/2 cup pilsner-style beer 1/4 cup tomato paste 1/2 teaspoon each: black pepper, caraway seeds, salt 1 1/2 cups drained refrigerated or deli-counter sauerkraut, 8 ounces 4 to 6 ounces smoked ham, Canadian bacon or smoked pork butt, vegetables are ripe, how to har- vest. Children can also learn simple preparation methods in the kitchen, from washing and drying the lettuce for a salad to shelling peas and snapping the ends from the bush beans. Will this be the year you plant pole beans or try Zebra tomatoes? How about that new variety of zucchini or will it be three types of basil for a new twist on your favorite pesto recipe? Is this the year you experiment with parsnips? Whichever way you go, maybe Oregon State University (OSU) can help. For the second year, OSU is running the Grow This! Challenge to encourage and help Oregonians to grow their own gardens. OSU is making seed kits available to individu- als, groups, schools and other organizations around the state as a way of encouraging those who have never tried garden- ing and helping experienced gardeners try new varieties of seeds. The seed kits are free and contain packets of veg- etable seeds (packets for cool and warm growing seasons), herbs and edible fl owers and fl ower seeds that encourage pollination by bees and other pollinating insects. Master Gardeners in Or- egon are also participating in the Grow This! program and providing feedback on which seeds are successful growing in different parts of the state in different growing conditions. The seeds are free through a generous donation from Bi-Mart. There are only 8,000 seed kits available statewide. The seeds are available on a fi rst-come, fi rst-served basis. Anyone interested in a seed kit can sign up using the link www.foodhero.org/growthis starting March 1. Seed kits will be available until they TUESDAY, MARCH 2, 2021 cut in large chunks 10 to 12 ounces cooked smoked Polish sausages, pork or chicken kielbasa, sliced 1/2 inch thick 2. Meanwhile, cover porcini mushrooms with 1 cup very hot water; let stand until rehydrated, about 20 minutes. Strain the soaking liquid to remove any grit. Stir mush- rooms and strained liquid into For serving: Small golden potatoes, boiled the slow cooker. 3. Stir onions into pan whole and buttered drippings in skillet. Cook and Hearty rye bread and stir until brown, 5 minutes. soft butter Add cabbage; cook and stir Creamy horseradish sauce about 4 minutes. Stir in garlic; or spicy brown mustard cook, 1 minute. Stir in fresh 1. Heat oil in large nonstick mushrooms, beer, tomato paste, black pepper, caraway skillet over medium heat. seeds, salt and 1/3 cup water. Working in batches, brown the pork on all sides, about 10 Mix well, then transfer to slow minutes per batch. Transfer to cooker. 4. Add sauerkraut and ham a 4-quart slow cooker. are gone, however anyone can participate with their own seeds. Seed kits will be delivered to county Extension Service Offi ces and those who have ordered seed kits will be notifi ed when they may pick up their kits. Educational gardening videos, how-tos and handouts, live question-and-answer ses- sions on Facebook and email support will be offered during the growing season April 1 through September. For more information or to order a seed kit go to www. foodhero.org/growthis. FAMILY OWNED chunks to slow cooker. Cover tightly. Slow-cook on low, stir- ring occasionally, until fresh pork is fork-tender, about 6 hours. Add the sausage slices during the last 30 minutes. Taste and adjust salt and pepper. 5. Serve with boiled pota- toes, bread and horseradish sauce or mustard. Oven version Do all the browning in a 4- to 5-quart Dutch oven. Then combine all ingredients (except the sausage) in the Dutch oven, adding an ad- ditional 1/2 cup water. Cover tightly. Bake at 350 degrees, stirring once or twice, until pork is fork-tender, about 1 1/2 hours. Add sausage. Bake until sausage is heated through about 15 minutes. For All your Meat processing needs Baker County CUSTOM MEATS 2390 11th Street Baker City OR. 215 Elm Street La Grande (541) 963-5440 Owners Del & Jana Woodcock northwestfurnitureandmattress.com VISIT BAKER’S MOST INTERESTING STORE Store is open 24 hours 7 am to 7 pm Take Out Only Take out and Catering is Available. 515 Campbell Street Baker City 541-523-4318 C LASSIFIEDS Published by The Observer & Baker City Herald - Serving Wallowa, Union and Baker Counties PLACING YOUR AD IS EASY...Union, Wallowa, and Baker Counties Phone La DEADLINES: LINE ADS: Tuesday: :30am Monday Thursday: :30 am Wednesday Saturday: :30 am Friday DISPLAY ADS: 2 Days Prior to Publication Date Grande - 541-963-3161 • Baker City - 541-523-3673 On-Line: www.lagrandeobserver.com www.bakercityherald.com Email: Classifieds@lagrandeobserver.com Classifieds@bakercityherald.com TUESDAY, MARCH 2, 2021 110 Announcements 110 Announcements To Place a Classified Ad Please email your contact information and the content to be included in the ad to: classifieds@bakercityherald.com If you are unable to to email please call: (541) 523-3673 Deadline for Classified Ads 8:30 AM one day prior to publication o o L KI N 110 Announcements Hospice & Pallative Care, LLC “Affirming life......every day, every time” VOLUNTEER doing what you love! Volunteering is so rewarding and a great way to contribute to your community. If you would like to volunteer a little, a lot, or once in awhile, go to www.gohospice.com and fill out a volunteer application If you need assistance contact: Lori at 541.524.7688 G for Something Buying or Selling, the classifieds are the place to be. Special? Call to start a subscription or place an ad. 541-963-3161 The Observer 541-523-3673 Baker City Herald