August, 2016

THE DIRT SHEET A Publication of the Wasco County Master GardenerTM Association

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Volume 8, Issue 9

Recent Events

Annual picnic at the Bailey’s, Thank you, Bob & Barbara!

We missed everyone who couldn’t make it.

A guest appearance at the picnic; “Food Dehydrating”, Coffee at The DIG

“A Walk through The DIG” and “Herbs”, both at Coffee at The DIG

Inside this Issue

President’s Corner 2

August thoughts 2

The DIG News 3

Payback Hours 3

WCMGA Board Mtg. 4

Herbs 5

Payback Hours 6

Calendar 7

Mexican hat & coreopsis

Cosmos

Alyssum and petunias

red mountain heather – Phyllodoce empetriformis

Oregon sunshine – Eriophyllum lanatum

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Garry

PRESIDENT’S CORNER – John Luthy

I‘ve just come across a book “11” by Paul Hanley. http://www.elevenbillionpeople.com/about-the-book.html

He presents a look at the next 85 years and the peaking of the world population.

Seriously, 11 billion people may be a lot of problems yet a lot of problems are what our children, their children, and their grand children will need to solve collectively.

No technology, no monoculture of food, no great industrial innovation will bring a solution to long distance food chains, nor will relieve the poverty that pervades over half of our present population of 7+ billion souls who need compassion today.

Most of our WASCOMG will be gone before 2030, and it is easy to see that gardening is one of the ways to overcome the fear of food shortages, and grow a healthy community.

We (Annette & I) are visiting the vast Midwest with its giant fields of golden grain and corn. One is humbled by the hundreds and thousands of miles that such productivity represents yet it is without human perspective. Productivity alone without a sense of human proportion and sustainable outcomes can lead to dustbowls, disastrous collapse of local economies, and global warming.

We’re already at the global warming, second year in a row….

Fortunately, the local mom decides that she’ll put in her own garden, has a neighbor till her plot, plants (her first year) by guess and by gosh and grows a successful garden in spite of her novice ability.

Her yield is plentiful, she will repeat and continue to share and her wealth of learning with her neighbors, Mom and Dad, her kids and their friends. She teaches by sharing, serving by her example.

So dear friends, befriend the neighbor, share your produce, smile and know that the future will bring challenge and prosperity never imagined in past.

Have a great month!

John Luthy

AUGUST THOUGHTS – Michelle Sager

Well everyone, I have officially been on board with the Wasco County Master Gardener program for a whole year! Woohoo!

It really does feel good. This year has presented many new challenges, opportunities, and amazing people into my life. I can’t tell you how much I appreciate all of your patience and support in my learning process. I may not be the world’s leading horticulturalist (yet!) but I have really been loving all the learning that I get out of being in this office and surrounded by all of you! I’m pretty darn good at identifying aphids and squash bugs by now, so who knows what I’ll master next! ;)

I have also really appreciated everyone’s willingness to join in as I have brought new and slightly different activities, meetings, and culture into the program. I really enjoy building community with all of you!

As the summer marches on, remember that I am always available to you to chat if you have questions, concerns, or ideas. I will be starting to plan next year’s training soon, so please let me know what you’d like to learn about next!

And if you haven’t submitted any of your service hours yet, please do so soon, before you forget all the hard work you’ve already put in.

Here’s to many more years together!

GAZPACHO – Lee Bryant 3 lbs ripe tomatoes 2 medium cucumbers 1 green pepper 1 can or bottle v-8 juice 2 tablespoon vinegar 3 tablespoon lemon juice 1/2 teaspoon dried basil or 1 tablespoon fresh chopped 1/2 teaspoon dried tarragon 3 tablespoon chopped fresh parsley 1 tablespoon chopped chives salt and pepper to taste 1 teaspoon paprika hot sauce to taste 1/2 cup olive oil Dice tomatoes without losing any juice. Dice vegetables; stir all together and chill.

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The DIG NEWS – Kathy O’Hern

The DIG is in full summer production! Vegetables are growing, flowers are blooming, lots of bees are buzzing about, and a small frog was even spotted! At a recent Tuesday evening work session beans, tomatoes, tomatillos, squash, cucumbers, carrots, eggplant and peppers were harvested; resulting in a total of 15 pounds of produce donated to the Windy River Gleaners. If you have an opening in your bed consider filling it with plants for fall harvest!

Bird House Clinic On Tuesday, July 26, Cindy Russell headed up a Bird House & Feeder Repair, Rebuild, and Remodel Clinic. Attendees repaired birdhouses and/or feeders that they brought in, or worked on one of the several birdhouses that Cindy provided. Spruced-up feeders and houses were taken home, and one was installed at The DIG – see if you can spot it! Thank you for putting this together, Cindy!

Cindy with the birdhouse clinic Kathy O’Hern photo

Hypertufa Pots What a weird word – Hypertufa! Hypertufa, pronounced hyper -toofa, was developed in the 1930s to replicate stone troughs that were popular among English gardeners in the late 19th and early 20th centuries. Hypertufa containers are strong, but much lighter than cement. They are made from a mixture of Portland cement, perlite, and peat moss (or coconut coir.) Once cured a Hypertufa container will withstand harsh weather conditions for many years.

Would you like to make a Hypertufa planting container? Learn how at a Hypertufa Workshop on Tuesday, August 23, at 6pm. This workshop will be held at The DIG as part of the regular Tuesday evening get-togethers. Carolyn Wright and Kathy O’Hern will provide instructions and everything you’ll need to make one container. After your container is made you will take it home, along with curing instructions. Once you make one container you’ll want to make more! You must register for this workshop by August 20 so we’ll be prepared with enough molds and ingredients. Register by contacting either Carolyn or Kathy.

Carolyn Wright: carolyneewright@gmail.com 541-506-5001

Kathy O’Hern: ohern_1@msn.com 406-640-1567.

Kathy & Carolyn’s practice containers, still wet.

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Garry

WASCO COUNTY MASTER GARDENER Executive Committee Meeting

July 19, 2016

Approval of Last Minutes – Minutes unavailable

Treasurer’s Report –Jens Fredericksen presented the 2016 Income and Expense Report for this period. The spring fair expenses were slightly over budget by $128.85, and a motion was made and approved by board members to pay the overage out of the contingency budget. The contingency budget line item was added several years ago to allow unexpected project expenses be authorized without membership vote.

Master Gardener Extension and Program Assistant Report –

Michelle Sager announced that she would be attending the OMGA Mini-College August 4 through 6th. She will also be attending a Master Gardener Workshop in Montana in September.

OMGA sent a check for the Send-A-Friend Scholarship to Mini-College. The funds are available for a member or members who apply to attend this year’s mini-college.

Some plant clinic forms do not have all the contact information or have not been completed because the person never brought in a sample as requested. These forms continue to be unfinished. It was recommended that we ask for e-mail addresses so that we can e-mail information and close out the forms. Members are asked to make sure the contact information is complete.

Michelle announced her job description will change from Master Gardener Coordinator to Community Horticultural Coordinator in September. Her hours will be increased to four days a week. Her job description includes youth programming, Jr. Master Gardener Leader at Colonel Wright School, and developing and maintaining all Wasco County Extension horticulture websites.

The DIG – The Tuesday evenings at the garden have been successful with many master gardeners showing up to maintain the garden. Cindy Russell and Kathy O’Hern are having a birdhouse repair clinic activity on one Tuesday evening maintenance session.

Michelle is leading a DIG Day camp for third graders on Wednesday July 20th.

Coffee at The DIG has fairly good attendance this year, but many do not know where The DIG is located. Placing sandwich boards at strategic roadway intersections was discussed, but would require more preparation for presenters. Posters will be placed in the Plant Clinic at the Farmer’s Market advertising the next week’s topic in an effort to increase attendance.

WCMGA received an OMGA Education Grant to pay for a picnic table and welcome sign for The DIG.

NORCOR – The International Search for Excellence Award Application for the NORCOR Spring Plant Fair project will be submitted next week.

Jens presented to the board a list of necessary repairs that need to be made at the NORCOR Greenhouse before next year’s project begins. A meeting will need to be set up with NORCOR to determine the cost and how to complete the work. NORCOR was looking into a grant, but some of the repairs are to the electrical system and are safety concerns which require attention.

Seeds and Soils – If we are going to continue the Seeds and Soils Program we need to start working on the project soon. According to a previous survey members feel that it is a beneficial program, but it has been difficult to make arrangements with the schools. The project should be discussed at the upcoming Association Meeting to find out if members are interested. Tammie Oakes is interested in being a co-chair, but it would need another person to help. Contact with the schools should be made at the beginning of the year to encourage participation and scheduling with the teachers.

WCMGA Association Meetings – The Baileys are all prepared for this week’s picnic and meeting. Members have been requested to bring their own table service. The September meeting will be held on Thursday, September 15, 2016. Contact Bob Bailey if you have an idea for the program topic.

The meeting adjourned at 3:00pm. The next executive committee meeting will be held on August 16, 2015 at 2:00pm in the Extension Office Conference Room.

Peggy Peterson, Acting Secretary

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Garry

HERBS: FOR BEAUTY, FOR BEES AND FOR ME PLEASE –

by Lynn Jones 7-30-16

Herbs are easy to grow in our climate. Quite a few of them come back year after year. They look great in pots or in the flower or vegetable garden. They flower quite nicely and have attractive leaves. Plus, they give an abundance of leaves and seeds for flavoring and spicing up your food dishes.

Herb flowers are very attractive to bees and other pollinators. I am starting to think differently when I purchase herbs. I put in a plant or two for me and then one or two extra to let flower for the bees.

The general advice for harvesting herb leaves for yourself is to pick them in the morning before it gets too hot, and to gather leaves from the plants before they go to flower. The essential oils in the leaves are higher before the plants flower. But, since the bees love the flowers of the herb plants for their pollen and nectar, I now am leaving some of the plants un-harvested, letting them flower and go to seed. In some cases, such as cilantro, letting it go to seed yields the bonus of coriander seeds, plus the bees got to enjoy the nectar (and pollinated the plants). Attracting the bees and pollinators helps the population in general, but benefits you specifically, with increased fruit and vegetable production, since the bees pollinate your plants as they forage for nectar.

1. Pick and use herbs fresh: basil, oregano or marjoram in spaghetti sauce sage leaves chopped and simmered on low in

butter until crispy and served over ravioli dill leaves in dips or salads stevia leaves in drinks or tea thyme in egg dishes or tomato sauces rosemary on meats on the barbeque or in the

oven, or in breads lemon verbena, lemon balm, or mint in a glass

of iced tea parsley minced in salads, stews, or sautéed in

butter and poured over new potatoes cilantro in salsa, in salads and in Mexican

dishes bay leaf (bay laurel) in soups, stews, or

homemade refried beans tarragon in fish dishes or in vinegars

2. Dry herbs and store them for use later

Dry them – air dry, low oven, microwave, or dehydrator. Crumble when dry and store in containers

Make a dry mixture for seasoning – Italian mix, dry rub for meat, a blend for a bread dip with oil

Make a salt – finely grind or blend an herb and mix it with salt. Don’t put the salt through the blender

3. Freeze herbs, make vinegars, make pesto or herb oils, or make tea blends.

Herbs seem to love our sunny, dry climate and fairly mild winters. Try adding some new herbs into your garden or in a pot, and plant some extra for the bees. Try an herb you haven’t used before, or stick with the family favorites. And enjoy them for their beauty, for the bees and for yourself!

HOW TO ACHIEVE SOME FLAVOR COMBINATIONS WITH HERBS

Mexican Flavor: Cook with garlic, onion, fresh chilies. Season with oregano or marjoram, cumin, chili powder, coriander. Sharpen with lime or lemon juice. Finish with cilantro.

Italian Flavor: Cook with onion, garlic, in olive oil. Season with basil, oregano, rosemary, marjoram, sage, bay leaf. Spice up with crushed red pepper. Stir in tomato. Flavor with Parmesan cheese

Chinese Flavor: Cook with garlic, ginger root, scallions in peanut oil. Spice up with cayenne or whole dried red peppers. Flavor with hoisin sauce, dark oriental sesame oil, soy sauce, rice-wine vinegar

French Flavor: Cook with garlic, onion or shallot in butter or bacon fat. Season with thyme, rosemary, tarragon. Stir in tomato, bay leaf, wine. Finish with cream and/or Dijon mustard Continued on page 6

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Garry

Indian Flavor: Cook with garlic, ginger root, onion. Season with coriander, paprika, cumin, turmeric. Spice up with cayenne. Stir in tomato. Finish with yogurt and/or lemon juice and fresh mint

Hungarian Flavor: Cook with onion, garlic, green pepper. Season with paprika, caraway seeds, dill seeds or dill weed, white pepper. Finish with sour cream and/or sharpen with vinegar.

FOCACCIA (ITALIAN FLATBREAD)

Serve this aromatic bread with a hearty soup or your favorite Italian entrée. This makes great pizza dough, too.

2 ½ - 3 c. bread flour 1 T. dried rosemary leaves, crushed, or 2 T snipped fresh rosemary ¾ tsp. salt 1 pkg. yeast 3 T. olive oil 1 ¼ c. hot water (120° - 130 °) oil Ground pepper, if desired

Mix 1 ½ c. of the flour, rosemary, salt and yeast in a large bowl thoroughly. Add 3 T. oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)

Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12-inch circle on cookie sheet, with oiled hands. Make depressions, with fingers, about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in a warm place 30 minutes. Heat oven to 400°. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm.

Variation: Make without the rosemary or substitute your favorite herbs. You can also sprinkle top with any

kind of cheese before baking.

REPORT PAYBACK HOURS!

Have you reported any of your volunteer payback hours? As of July 30th only 25 master gardeners have. New master gardeners wanting to report online must enroll first before you can begin submitting your hours. Contact me if you are having any difficulty enrolling or have any other questions. You can also submit a hard copy to me if that is easier.

Three months remain in the 2016 mg year leaving fewer opportunities available to fulfill your required hours to graduate and become certified. Use your best guess when including contacts. October 10th is the last day to report your payback hours to graduate. Hard copies can be mailed or emailed to me if you don’t want to submit your hours online.

Contact Michelle or me if you have questions or need help.

Thank you, Cheri

To report online go to extension.oregonstate.edu/mg/vrs

Email me at ladybug98617@gmail.com Mailing address: Cheri Austin 904 O Ave. Apt B La Grande, OR 97850

Lynn sharing herbs during her presentation on herbs at Coffee at The DIG

The Dirt Sheet

Newsletter of the Wasco County Master GardenerTM Association Carolyn Wright, editor carolyneewright@gmail.com 541-506-5001

Officers President – John Luthy President Elect – Ronnie Smith Secretary – Bicki Griffith Shaver Treasurer – Jens Fredericksen

Historian – vacant OMGA Rep – Barbara Bailey

Alternate OMGA Rep – Jens Fredericksen OSU Extension Staff Lynn Long Michelle Sager, Program Assistant Find Us Online http://extension.oregonstate.edu/wasco/mastergardeners

Calendar

August 6 9am Alternatives to Pesticides (The DIG)

August 9 7pm Evening work party at The DIG

August 13 9am Floral Design, Coffee at The DIG

August 16 2pm WCMGA Board Meeting

August 16 7pm Evening work party at The DIG

August 20 9am Tomato Tasting, Coffee at The DIG

August 23 6-8pm Hypertufa Workshop

August 23 7pm Evening work party at The DIG

August 27 9am Garden Art, Coffee at The DIG

August 27 Deadline for September newsletter

September 15 Fall Quarterly WCMGA meeting

Congratulations to Bob Bailey, our 2016 Master Gardener of the Year!!!