Klamath Life - Spring 2015

Herald and News

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March/April 2015

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w w w. h e r a l d a n d n e w s . c o m

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$4.95

Klamath Life Boundless

Basin

Soufflé!

Overcoming fear of failure & finding baking happiness

A Likely tale

Small Modoc County community offers wide variety of things to do

Under glass

Bring the outside world inside with terrarium projects

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3 ❘ Klamath Life ❘ BOUNDLESS BASIN

Boundless Basin On the cover: Klamath Community College chef instructor Samantha Nielsen carefully prepares individual chocolate soufflés, with vanilla bean-flavored crème Anglaise as a dessert sauce.

Story on page 32.

Inside: Destinations

Cover photo by Steven Silton

◗ Botanical journey:

Change of season transforms the Basin. Page 4 ◗ A Likely Tale: Modoc County community. offers a lot to like. Page 6

Culture

◗ Looking up downtown: Beautifying downtown with Art in the Street. Page 10

6

◗ Roadside attractions:

Roadside signs tell tales of history and culture. Page 14

Country living ◗ Seeds of know-how:

25 28 22 4

Master Gardeners gear up for challenges. Page 16 ◗ Green thumbs: Extending the Basin growing season. Page 22

Home & garden

◗ The world in a glass:

Easy and versatile terrarium projects. Page 25 ◗ A humble gem: Basin potatoes now more than simple russets. Page 28

Cuisine

◗ Soufflé!

Chef shares superstitions and successes. Page 32

◗ Beyond wheat:

Variety of grains add to mealtime variety. Page 38

❘ Destinations

A Botanical Journey IN THE KLAMATH RIVER CANYON

4 ❘ Klamath Life ❘ BOUNDLESS BASIN

Change of season transforms Klamath River Basin plant life

By LACEY JARRELL: H&N Staff Reporter

S

pring is a terrific time to find bursts of color blooming in the Klamath River Canyon.

The road traversing the canyon starts about 7 miles southwest of Keno, on Highway 66, at the turnoff for the J.C. Boyle Dam and the Klamath River Campground. The road parallels the Klamath River and sits high on the canyon wall, providing plenty of scenic overlooks to see the river rushing around mossand lichen-covered boulders and frothing in the eddies below.

Some of the more notable species taking root in the canyon are Nuttall’s violet — a delicate flower that’s actually yellow and not violet in color — and Lewis’ mock-orange, a deciduous shrub native to western North America.

Blue flax

Greenleaf manzanita

“The mock-orange is a really nice one because it’s fragrant and it attracts butterflies,” said Ron Larson, a former U.S. Fish and Wildlife Service fish biologist and native species enthusiast.

See JOURNEY, page 5

Wax currant

Streamside: Red osier dogwood is a native Klamath Basin shrub that grows along streamsides, lakes and wet meadow margins. It can grow up to 12 feet tall.

Photos courtesy of Ron Larson

Crown brodiaea

❘ Destinations

5 ❘ Klamath Life ❘ BOUNDLESS BASIN

JOURNEY, from page 4

COMMON SPECIES OF THE KLAMATH CANYON Ballhead waterleaf (Hydrophyllum capitatum) Blue flax (Linum lewisii) Brewer’s navarretia (Navarretia breweri) Creeping barberry (Berberis repens) Crown brodiaea (Brodiaea coronaria) Holboell’s rockcress (Arabis holboellii) Greenleaf manzanita (Arctostaphylos patula) Large-flowered collomia (Collomia grandiflora) Lewis’ mock-orange

(Philadelphus lewisii) Northern sanicle (Sanicula graveolens) Nuttall’s violet (Viola nuttallii) Red-osier dogwood

(Cornus sericea)

Spreading phlox (Phlox diffusa) Wax currant (Ribes cereum) Yellow fritillary

(Fritillaria pudica)

TIPS FOR FLOWER PHOTOGRAPHY ◗ Get down low, at eye level with the flower — unique angles make flower shots more interesting. ◗ Look for lines and shapes, like diagonals and s-shaped curves, to give the image flow. ◗ Photograph flowers really early in the morning or just as the sun goes down for rich, soft lighting. ◗ Spray water on flowers for a morning-dew look. ◗ Bring along some simple tools, like reflector cards to reduce shadows or large cards to act as a wind block. ◗ Set your file size as large as possible for prints and cropping options.

Source: picturecorrect.com/tips/ tips-for-flower-photography

Canyon companions: (Clockwise from the top) large-flowered collomia, Nuttall’s violet, Lewis’ mockorange and ballhead waterleaf are a few plant species to be found in the Klamath River Canyon (below).

Photos courtesy of Ron Larson

Larson noted that mockorange is typically found on banks above the river.

Lewis’ mock-orange (philadelphus lewisii) and the blue flax (linum lewisii), a periwinkle perennial with 2-foot-tall stems, were given the species designation “lewisii” (pronounced Lewis-e-i) to indicate they were named in honor of Meriwether Lewis, part of the early American explorer duo Lewis and Clark.

Several flowering species will be mingling with the canyon forest’s ponderosa pine, incense cedar and Western juniper.

Spiky Oregon grape, and woody manzanita and wax currant bushes are a few that are easy to identify by their size, shape, leaves and stems.

Larson said ballhead waterleaf (Hydrophyllum capitatum), a ground-hugging plant with clusters of lavender flowers, typically blooms throughout the canyon in April and May. “People don’t have to look very hard to find these,” Larson said.

Larson noted that it’s unlikely visitors can see all the specimens the canyon has to offer in one trip. He encourages people get out every couple weeks.

“I really recommend people get out with a camera and take pictures. That’s really the best way to enjoy them.”

ljarrell@heraldandnews.com; @LMJatHandN

IDENTIFICATION GUIDES: ◗ “Common Plants of the Upper Klamath Basin.” http://rabeconsulting.com/ pdf/common-plants-of-upperklamath-basin.pdf

H&N photo by Lacey Jarrell

◗ “Forest Trails of Klamath County” http://rabeconsulting.com/pdf/ forest-trails-of-klamath-county. pdf

❘ Destinations

6 ❘ Klamath Life ❘ BOUNDLESS BASIN

A Likely tale Small Modoc County community offers a lot to like for weekend visitors

By LEE JUILLERAT: H&N Regional Editor

Likely Links: Curt Talbott of Alturas enjoys the unseasonably warm weather at the Likely Place Golf & RV Resort.

H&N photo by Lee Juillerat

Y

es, there really is a town named Likely.

Most likely, what comes next is a flood of puns.

Depending on how large a geographic area is included, Likely — located 18 miles south of Alturas on the south side of the South Fork of the Pit River — and its surrounding ranches serve as home

to about 60 to 90 people.

If that makes the Modoc County community sound like an unlikely place to spend a weekend or longer, think again. There’s a lot to like about Likely.

THE LIKELY STORE A Likely visit begins at the Likely Store. Located along Highway 395, the store is the community emporium, packed with all the necessary groceries (milk, beer, canned food, cereal, cookies, candy) along with locally made honey, plus everyday necessities like motor oil, cat food,

toilet paper, Stringer’s Wild Plum wine (made in nearby New Pine Creek), jeans, plumbing supplies, fishing lures, handmade bits and spurs, underwear, cowboy hats and homemade “Weed” rags — colorful scarves named for the store’s owner, Carol Weed.

See LIKELY, page 7

❘ Destinations

7 ❘ Klamath Life ❘ BOUNDLESS BASIN

LIKELY, from page 6 And, of course, “Where in Hell is Likely?” T-shirts.

“Come in and hear the gossip in town,” says a smiling Richelle Ratliff, who occasionally fills in for Weed.

Ratliff is a McGarva, a family that’s celebrating its 102nd year of cattle ranching in Likely.

LIKELY DIRECTIONS LAKE COUNTY

To Lakeview Goose Lake

299

✖

Upper

395

Alkalai

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MODOC COUNTY

Alturas

✖ Likely

Located 18 miles south of Alturas on the south side of the South Fork of the Pit River.

Surrounding ranches serve as home to about 60 to 90 people.

She enjoys the out-of-towners who visit the store, telling about a tour bus of Italians — “They were fascinated by everything American” — and “lots of Texans.”

“Beer’s a big-time seller. We’re in beer and cattle country,” Ratliff laughs, explaining Hispanics prefer Budweiser Chelada while others prefer 30-packs of Keystone.

Most asked question: Where is Likely?

From Alturas, Likely is 18 miles south on Highway 395 and about 115 miles from Klamath Falls.

Second most asked question: How did Likely get its name?

One version says during the 1880s people in the community decided their village needed a name. Because it is located on the south side of the South Fork of the Pit River, the name South Fork was proposed. That choice was nixed because, depending on the version, there already was a South Fork Post Office in California or because the postal service only allowed one-word names.

Other names were suggested, and rejected.

“Doesn't seem likely we'll ever get a name,” one person reportedly said.

“So, how about Likely?” quipped a companion.

The Likely Store has everything, including directions and information on places like Mill Creek Falls and the South Warner Wilderness, camping and fishing opportunities at Blue Lake and the larger West Valley Reservoir, the Modoc Line Rail Trail mountain bike trail and, of (golf) course, the Likely Place Golf & RV Resort.

All the necessities: The Likely General Store, is a community emporium that offers everything from food to clothing to plumbing supplies.

H&N photo by Lee Juillerat

LIKELY PLACE GOLF & RV RESORT “If we get someone out here once, we get them back,” boasts Dennis Tate while wheeling a golf cart around the Likely Links, the longggg 18-hole golf course at the Likely Place Golf & RV Resort.

Golfers wanting a challenge use the blue tees. From tee to green it’s 688 yards at the and longest sixth hole. From that tee, and from the 538-yard fourth, 587-yard 14th and 534-yard 17th holes, the greens are barely visible. Even with their extreme lengths they’re all par fives.

“It’s a par seven for me,” quips Tate, the resort’s on-site manager.

Most golfers rent carts because the 18-hole loop is about 7 miles long, or, as Tate chuckles, “longer if, like me, you don’t hit straight.”

Each hole has four tees. Golfers using the lengthy blue tees travel 6,904 yards, while the distance from the yellows, the shortest tees, is 4,909 yards.

See LIKELY, page 8

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❘ Destinations

8 ❘ Klamath Life ❘ BOUNDLESS BASIN

H&N photo by Lee Juillerat

Matter of course: Dennis Tate, Likely Place Golf & RV Resort’s on-site manager says word of mouth is what lures people to the unlikely links.

LIKELY, from page 7 The course officially opens April 25, although club members play year-around, weather permitting. It’s likely the course won’t be crowded because it averages only about 3,000 rounds a six-month season.

“What helps us more than anything else is word of mouth,” Tate says of what lures people to the unlikely links.

The course originally was cattle pasture. The late Rich Hamel, who developed the golf course and resort, once ran 1,000 to 1,500

cows and grew up to 4,000 tons of hay annually on the land. The replanted fairways have grown green, thanks to long-time superintendent Jose Madrigal.

“People are blown away that this beautiful course could be out here in the middle of nowhere,” Tate says. “They’re amazed.”

Among those enjoying an unseasonably sunny and warm day are Dan and Cathy Williamson of Alturas and Katie, their border collie-McNabb mix. Unlike most golf courses, the Likely Links is dog friendly.

“She loves to run around,” Cathy says of her always-in-motion dog.

“Actually,” says Tate, “the dogs have been less trouble than some of the people.”

NATURE TRAIL For walkers and mountain bikers, a 3 1/2-mile nature trail follows the course’s perimeter. A trail brochure provides information and photos of critters and sights that might be seen: California kangaroo

rats, jackrabbits, coots, mule deer, coyotes, quail, western junipers, Mirror Lake (also a favorite fishing hole for bass and perch), bald eagles and the snow-sprinkled South Warner Mountains, Likely Mountain and Likely. Cattle are frequently seen grazing on Likely Land and Cattle Company rangelands that surround most of 520-acre golf course.

RV PARK AND RESTAURANT During the course’s official season, walkers and golfers can visit the small pro shop or buy snacks or meals at the full-service restaurant.

Many golfers stay a night or more, leaving their rigs at the 50-site RV park or tent sites, which have barbecues and hot showers. Gazebo units have water, sinks and picnic tables and are designed for five to 10 RVs. The resort also rents a three-bedroom Fairway Villa.

See LIKELY, page 9

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❘ Destinations

9 ❘ Klamath Life ❘ BOUNDLESS BASIN

LIKELY, from page 8

Unusually, a meadow near the clubhouse is designed for stargazers. The area has six custom-built concrete viewing pads, each with 110-volt power. In recent years, Likely Place has hosted the annual Stellarvue Dark Sky Star Party, which is usually quickly booked. Tate encourages night sky watchers to check out the Astronomy Calendar of Celestial Events at http://goo.gl/0Ns0We. For information about the Likely Place Golf & RV Resort call 530-2334466 or toll-free 888-350-3848, or visit their website at likelyplace.com.

Likely to the Mill Creek Falls Campground on the only paved access road to a trailhead that accesses the South Warner Wilderness Area. To reach Mill Creek Falls from the campground, which has sites for tents and RVs, follow the Poison Flat Trail less than 1/2-mile to a signed spur trail that goes to the falls. The spectacular falls plunge about 75 feet. The best time to photograph the falls is late morning to shortly after noon when the sun is overhead.

For a longer hike, return from Mill Creek Falls to the main trail and continue to Clear Lake, then take a loop walk around the lake. The total distance from the trailhead to the falls, around Clear Lake and back to the campground is about 2-1/2 miles.

MODOC LINE RAIL TRAIL

LIKELY EATERIES

Mountain bikers seeking wide open trails and wanting to avoid crowds should consider the Modoc Line Rail Trail, an 85-mile trail on public and private lands from Likely to Wendel Road in Lassen County. The Sagehen Segment runs from Likely to Madeline.

The Modoc Line is an abandoned narrow gauge railroad line formerly operated by the Nevada-CaliforniaOregon Railroad and later converted to standard gauge. It was last used by the Union Pacific Railroad until abandoned in the 1990s. The trail is suitable for hikers, bikers, ATVs and four-wheel drive vehicles. A variety of rides are possible, including several from Likely Place, which can arrange shuttles and provide information on suggested routes. This information is posted on the Likely Place website.

Dennis Tate, the Likely Place’s on-site manager, said tentative plans are being made for a mountain bicycling event this summer.

In addition to the Likely Place website, for information on the Modoc Line visit the Lassen Land & Trails Trust site at lassenlandandtrailstrust.org.

A hometown atmosphere is served up at the Most Likely Cafe, one of the community’s few businesses. It’s located just down the highway from the Likely Store. Its current hours are 8 a.m. to 2 p.m. Wednesday through Sunday. Manager Jean Cannon says the eatery is best known for its homemade fries “and the burgers are wonderful.”

Likely’s other business and gathering place is the Likely Saloon. Owner Tom McDonald says the hours are noon to 2 a.m. or “if it’s quiet, 10 o’clock.” Along with beer and alcoholic beverages, food items are available.

Barbecues can be arranged “from seafood to beef.” He also makes stews, sometimes using waterfowl brought in by hunters. Lodging is also available with reservations possible by calling 530-233-5250.

“There’s always good music,” McDonald promises of nights at the saloon. “From pianists to fiddlers, Cajun to country, rock ‘n’ roll to blues.”

Over the years — McDonald has been running the saloon for 23 — he’s met various entertainers, including such unlikely stars as Hank Williams Jr. and Jack Nicholson — “You never know who’s going to pop in.”

STARGAZING

H&N photo by Lee Juillerat

75-foot plunge: Mill Creek Falls is easily accessible, with the best time to photograph it being in the late morning when the sun is overhead.

possibilities at West Valley Reservoir, a 970-acre reservoir located 6 miles from Likely.

From Likely, take the Jess Valley Road/County Road 64 to the east for 2 miles, turn right at the sign for West Valley Reservoir and go 4 miles to the reservoir.

While the reservoir is enjoyed by recreationalists, it has proven vital to farming and ranching interests since it was built in 1934 and holds up to 23,500-acre feet of water.

WEST VALLEY RESERVOIR

BLUE LAKE

Water oriented activities — waterskiing, sailing, wind surfing, fishing, jet boating, swimming, kayaking and boating — along with camping, hiking and picnicking are among the

Blue Lake, with its 47-unit Blue Lake Campground, is a place for campers, hikers and boaters seeking time away from crowds. Located about 15 miles east of Likely, the lake

is known for its crystal-clear blue waters, ponderosa pine and white fir forests, meadows and laid-back atmosphere. Because of its size, only 160 acres, the lake is best suited for rowboats, kayaks, canoes or lowpowered boats.

A paved trail along the lake’s eastern shore connects the campground with the day-use area and boat ramp.

To reach Blue Lake from Likely, take Jess Valley Road/County Road 64 for 9 miles to a “Y” intersection with Blue Lake Road. Turn right (south) and travel about 6 miles to Blue Lake.

MILL CREEK FALLS Mill Creek Falls is one of the prettiest, most easily accessible waterfalls in the Klamath Basin. It’s 18 miles from

Create your own unlikely stories in Likely. If you’re like me, or Like Lee, you’ll most likely like Likely.

lee@heraldandnews.com

❘ Culture

10 ❘ Klamath Life ❘ BOUNDLESS BASIN

Art in the Street Project beautifies street corners with paintings of Basin birds

Looking up downtown

By TRISTAN HIEGLER: H&N Staff Reporter

Art in the Street: Artist Pam Stoehsler stands next to one of the traffic light power boxes she painted with great blue herons. The box features a wrap-around design to the suggest a continous image.

H&N photo by Tristan Hiegler

D

owntown Klamath Falls has become as much of a bird lover’s paradise as the rest of the county, thanks to an art project set to be completed later this year.

The Art in the Street Project has taken 13 traffic light power boxes and put realistic paintings of Klamath Basin birds on each.

The project is the brainchild of Kendall Bell, president of the Klamath Falls Downtown Association. Bell said she became inspired after visiting Eugene and seeing the approximately 30 painted power

boxes in that city’s downtown area.

Bell said she and other association members were becoming tired of scraping graffiti and stickers off the power boxes in Klamath Falls, and she noted taggers and vandals seem to avoid the downtown murals.

See BIRDS, page 12

❘ Culture

11 ❘ Klamath Life ❘ BOUNDLESS BASIN

Flight Pattern 1 2 3 4 5 6 7 8 9 10 11 12 13

Pile ated Woo dpe cke r

Submitted map

Great Eagle

by Leslie Rodgers Great Horned Owl

by Pam Stoehsler California Quail (Spring 2015) by Pam Stoehsler Ring-Necked Pheasant

by Chris Young American Avocet

by Sharon Rajnus Great Blue Heron

by Pam Stoehsler American White Pelican

by Paula Walborn Bald Eagle

by Leslie Rodgers Pileated Woodpecker

by James Beene Mallard Duck

by Paula Walborn Canada Goose

by Judy Pherson Sandhill Crane

by Glenda Lehrman Western Grebe

by Martha Waardenburg

An element each box has in common, aside from a painting of an area bird, is Maud the Midge. Bell said the Mauds are meant to be a fun scavenger hunt for children, as well as a way to both celebrate and satirize midge season in the Klamath Basin

❘ Culture BIRDS, from page 10 She borrowed the Eugene model and coordinated with local artist Pam Stoehsler to have the 13 local boxes painted. Eight other local artists were brought in for the project courtesy of a grant from the Klamath Basin Audubon Society and contributions from several downtown businesses.

The Klamath Community Foundation also contributed funding.

“They like the fact that something was being done to beautify the downtown area,” Bell said of the response she received from both project proponents and community members. “It was definitely a group effort getting that done, and a lot of fun.”

The actual painting started last June and continued until the

12 ❘ Klamath Life ❘ BOUNDLESS BASIN

weather became unruly enough to prohibit outdoor painting. As of March, only the box meant to feature the California quail remains unpainted.

Painting in the elements Stoehsler said she and other artists faced some challenges while working outdoors. For instance, the surfaces of the power boxes needed several coats of finish before the painting could begin (Stoehsler said Bell handled much of the prep work herself).

Then the artists had to account for working in total shade or in glaring sunlight, with winds, freezing cold and sweltering hot days thrown in for good measure.

“It was a tedious job, it took me five days to do each one,” Stoehsler said. “Depending on

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Winged mascot: Maud the Midge is hidden on all 13 of the painted power boxes downtown. She’s meant to be a little bit of a scavenger hunt for those who care to track her down.

where your box was and where the sun was, and whether you wanted to paint in the shade or paint in the sun, you chose your hours.”

However, feedback from community members who saw the paintings spring up before their eyes helped with the tedium. Stoehsler said she came to know the area’s residents as the project progressed.

“People like positive things, the people that are downtown want to improve downtown,” she said. “The people that live around here and live downtown, they love their little downtown. We saw the same people coming back and forth all the time.”

Find the midge Now, all that’s left is the one box Stoehsler plans on painting later this spring. Information on all the bird species will be added later as well, though the how and when is still being decided.

“This has been the only real problem, everything else has gone so smoothly on this project,” Stoehsler said of getting the fact cards on the boxes.

Bell noted that since the boxes have been painted, one has been scratched and one tagged. She said the finishing varnish on the paintings is formulated to be anti-graffiti, and the scratched portions were buffed out and repainted.

An element each box has in common, aside from a painting of an area bird, is Maud the Midge. Bell said the Mauds are meant to be a fun scavenger hunt for children, as well as a way to both celebrate and satirize midge season in the Klamath Basin.

thiegler@heraldandnews.com; @HieglerHN

❘ Culture

13 ❘ Klamath Life ❘ BOUNDLESS BASIN

M

ost of us driving along Oregon’s highways are too preoccupied to slow down and stop at a historical roadside pullout. Yet, we always wonder, just what was that marker about?

If you can’t stop. You can go online.

In Klamath and Lake counties, there’s a small group of these state markers, installed by Oregon Travel Experience.

Oregon Travel Experience is the official historical marker program administrator.

“Oregon’s historical markers have a history all their own; many were built by the Oregon Department of Transportation in the ’40s, ’50s and ’60s,” according to the agency. “Iconic Port Orford cedar signs are still hand-routed by volunteer master craftsmen based in Salem.”

The signs are often called “beaver boards” because of the telltale beaver symbol atop the marker. They detail local history or historic events that set these areas apart.

✖ REAL TIME INFO Annie Von Domitz, community assets director for OTE, said the group routinely travels the state to repair and replace the weathered boards. Next summer, the group will be in Southern Oregon doing such work.

See HISTORY, page 14

Roadside attractions Learning history along the Basin’s highways & byways

By GERRY O’BRIEN: H&N Editor

Stop & Look: A variety of roadside markers along Klamath Basin roadways share information about the history and landscape of the area.

H&N photo by Gerry O’Brien

❘ Culture

14 ❘ Klamath Life ❘ BOUNDLESS BASIN

More ‘i’nformation online:

When you’re traveling the state and wonder what was on that roadside marker you missed, visit ortravelexperience.com/oregonhistorical-markers/historical-marker-map for an interactive map.

When you click on any of the “i” symbols, it will bring up a dialog box. When you click on the title of the marker, you can access a post that includes photos and text on that marker.

HISTORY, from page 13 But back to the information they contain.

OTE has a nifty little website, ortravelexperience.com, which lists the location and information about these pullouts. An interactive map is the quickest way to get information. There’s even audio for some sites.

Topics range from early explorers, geology, historic routes, Native American tribes, military history and natural disasters.

There are quite a few World War I and World War II markers as well.

If you’re tooling down the road and your co-pilot turns one site up on your phone or tablet, it might just convince you to turn around and check out the site.

✖ NOT ALL MARKERS THE SAME Trouble is, not all the markers are accounted for in one, centralized area. Service clubs and historical enthusiasts can petition their county or state to install markers along their roads, too. So, finding some of these sites takes some digging.

For example, the Klamath County Museum has a unique set of historical markers only a keen eye and dedicated soul can find.

It’s best to stop by the museum on Main Street for a complete list, because, unfortunately, some do get vandalized and the group would like to protect its investment.

Nonetheless, there are some 40-odd locations for these yellow markers, which are well worth exploring.

Other pull-offs you may see include current tourism information. In north Klamath County, the communities of Chemult, Crescent Lake, Crescent and Gilchrist are building kiosks of sorts that will draw attention to the local attractions during the tourist season.

And, OTE also lists rest areas throughout Oregon, and just plain pleasant places to pull off and have a picnic.

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Oregon Travel Experience photo

A FEW ‘BEAVER BOARDS’ YOU’LL SEE ALONG THE WAY There aren’t too many of the OTE “beaver boards” in our neck of the woods, but here’s what is close by. The boards have some interesting facts — of which even long-timers may not be aware: ◗ In Lake County — Japanese Balloon Bomb site Near here, a Japanese balloon bomb, used in World War II, caused the only casualties of the war within the continental U.S. On a warm spring day in 1945, six people — a woman and five children — were killed by a Japanese “balloon bomb,” or fu-go. The party had arrived for a picnic when they discovered the deflated balloon. While they gathered around the strange device, it exploded.

◗ Upper Klamath Lake wildlife sanctuary and Oregon’s largest body of water This is Oregon’s largest body of water, about 90,000 surface acres.

Indians inhabiting its shores “People of the Lake” lived well on wild fowl, fish and wocus seeds.

The first known white visitors (1825-26) were Hudson’s Bay trappers under Tom McKay and Finan McDonald. In 1846, while exploring here, John C. Fremont received news of the war with Mexico, which caused him to hasten around the northern end and back to California, to play a part in the acquisition of that state.

See HISTORY, page 15

15 ❘ Klamath Life ❘ BOUNDLESS BASIN

Travel the Yellow Rails “Yellow rail” historical markers placed on public and private properties by the Klamath County Historical Society and the Landmark Commission are made of railroad rail pieces and painted a distinctive yellow color.

Williamson River Mission Indian Church — Established by the Methodist Church, 1876. Built, in part, with lumber from abandoned post at Fort Klamath. First Pastor was Rev. J.H. Roork.

Located off Modoc Point Road and north of the Williamson River.

Crawley Cabin — Dennis Crawley’s cabin on the north side of Lost River, 1/4 mile east of Malone Road along Highway 39. This was near the location of Capt. Jack’s camp at the start of the Modoc War, The cabin was used by the Army during the Modoc War. White Lake City — A townsite promotion in 1905 on the north shores of White Lake, 3 miles west of Merrill.

Merganser — Location of a rival town to Linkville. Founded 1870. Marker located off of Memorial Drive near the Klamath River.

Town of Fort Klamath — Platted in 1902. Became the business and social center in the Wood River valley, following the closing of the military Fort in 1890.

Gerber Ranch — was established in this location (near Gerber Dam) in 1886 and acquired for a reservoir in 1927.

❘ Culture

HISTORY, from page 14 Now the lake serves as a natural reservoir for the Klamath Reclamation Project, for logging operations and for Klamath River power plants. It remains a resort for fishermen, and is famous as a haven for wildlife. ◗ Applegate Trail, where it crosses the Klamath River This is known as the Southern Emigrant Route.

The first emigrant train over the “Southern Route” including more than 50 wagons under the leadership of Captain Levi Scott and David Goff, left the Oregon Trail at Fall Creek or Raft River on the Snake River, Aug. 10, 1846. The Klamath River was crossed 8 miles upstream from this sign on Oct. 4, 1846. This trail, roughly 680 miles, took 56 days of travel. Captain Scott, leading the second emigrant train, found a new Klamath River crossing 1/2 mile north of this sign, on Oct. 11, 1847. This remained the chief ford of the area until Brown’s Ferry was established here in 1868. It is located at Highway 66, mile post 44.

THIS is your Classroom!

◗ Williamson River Camp site for the Pacific Railroad survey party in 1855 at the Williamson River.

A Pacific Railroad Survey party searching for a practicable route for a railroad to connect the Sacramento Valley with the Columbia River passed near this point bound north on Aug. 20, 1855. Lt. R.S. Williamson headed the party with 2nd Lt. Henry I. Abbot second in command.

Among the officers in the Army escort were Lt. Phil S. Sheridan and Lieutenant George Crook.

Dr. J.S. Newberry was the chief scientist with the survey party. ◗ Dead Indian Memorial Road Explains the events leading up to and the reasons for the naming of this road. Long before the first Euro-American emigrants trekked westward, this road was a trail used by the Takelma and Shasta peoples as a trade route. With the arrival of settlers and gold seekers, the trail quickly became a wagon road called “Indian Market Road.”

During the 1850s, the increased population of Euro-Americans, their occupation of traditional food gathering areas, and often hostile behavior, caused the most serious “Indian Wars” in U.S. history. In 1854, the bodies of several dead, possibly murdered, Native Americans were discovered along this road in a narrow prairie several miles northeast of this marker. For many years thereafter this portion of Oregon was known as the “Dead Indian Country,” and until recently, this road was officially called “Dead Indian Memorial Road.”

Recognizing the negative connotations associated with the name “Dead Indian Road,” it was renamed in 1993.

gobrien@heraldandnews.com; @gerry_obrien1

Register NOW! 541.882.3521 | klamathcc.edu

❘ Country living

16 ❘ Klamath Life ❘ BOUNDLESS BASIN

Planting the seeds of know-how Master Gardeners taught how to overcome Klamath Basin gardening challenges

A

new crop of Master Gardener trainees crowded into the Klamath Basin Research and Extension Center greenhouse on a sunny March morning, and eagerly listened to Master Gardener Cordy Starr give information about the soil in which they would be starting seeds for the hands-on part of their course work.

See KNOW-HOW, page 17

By LEE BEACH: H&N Staff Reporter

17 ❘ Klamath Life ❘ BOUNDLESS BASIN

❘ Country Living KNOW-HOW, from page 16 Sprinkled among the group were other Master Gardeners who were there to study for recertification and/or to share their knowledge as mentors with those taking the course for the first time.

It was the second all-day Wednesday class of the 13-week study course, which culminates when the Master Gardeners sell the plants at their annual sale Saturday, May 30.

Ron Crete is both new to the program and to the Basin, while Joyce Van Buren is a 35-year resident. Both know they have a lot to learn about gardening in this area’s tricky climate.

“This may be the most challenging area of all the places we have lived,” said Crete. “With freezing cold nights possible anytime.”

Hints about what to use for covering plants when frost is predicted — sheets, blankets, row covers, not plastic — were shared by knowledgeable Master Gardeners during the greenhouse discussion.

Always learning “Being the new guy, the Master Gardener class seemed ideal with a combination of lectures and working outdoors, even though I had organic gardens before,” said Crete. “You have lots of sun and cool nights — that’s ideal to me.

I’m interested in the greenhouse — there’s an art to it.”

See KNOW-HOW, page 19

From the ground up: Master Gardener Cordy Starr, above, shared her knowledge of the soil the class will be using to start the seeds in the greenhouse. The plants grown will be sold at the annual plant sale at the end of May.

Plant-Freeze-Repeat: Joyce Van Buren, above, long-time resident, anticipates learning how to avoid the “plantfreeze-replant” cycle and much more from the detailed text used in the Master Gardener course.

H&N photos by Lee Beach

❘ Country Living

•

18 ❘ Klamath Life ❘ BOUNDLESS BASIN

Online options

•

To become a Master Gardener and receive a badge, students complete 40 to 70 hours of on-site volunteer practicum in addition to the online coursework.

Master Gardeners fulfill volunteer and continuing education responsibilities to maintain certification.

Those interested in studying gardening with the guidance of an instructor can take Option 1 of Master Gardener Online. The course is offered twice a year, beginning in January and September. Participants who successfully complete the course are eligible to receive a Certificate of Home Horticulture.

Those interested in applying the concepts learned in the online training course through community volunteer opportunities can become an OSU Master Gardener with Option 2 of Master Gardener Online.

To become a Master Gardener and receive a badge, participants complete 40 to 70 hours of on-site volunteer practicum in addition to the online coursework. Master Gardeners fulfill volunteer and continuing education responsibilities to maintain certification.

There is also an online short course for those who want to learn the material of the Master Gardener program but don’t have time for Option 1 or 2. These eight self-paced short courses do not count toward the Certificate of Home Horticulture or the Master Gardener certification. Participants can take as many short courses as they like, at any time, in any order. Contact the local county extension office for information.

The courses offered cover basic botany, vegetable gardening, introduction to entomology, plant pathology, understanding pesticides, integrated pest management and woody landscape plants.

Source: oregonstate.edu/ dept/kbrec/horticulture

Have gardening questions?

Master Gardeners will begin answering gardening questions at their plant clinic at the Klamath Basin Research and Extension Center office, 6923 Washburn Way, beginning the first Monday in May. Hours are Monday and Wednesday, 8 a.m. to noon and 1 to 4 p.m.; Friday 8 a.m. to noon. The clinic continues until the last Friday in September. For more information, call the extension at 541-883-7131.

pH testing

Soil differs from area to area and even within the same town, so learning whether yours is alkaline or acidic and how to amend it will be a factor in how well your plants absorb nutrients. Neutral pH is 7.0, alkaline is above 7; acidic is below 7. Generally speaking, Klamath Basin soil tends to be alkaline.

To have soil tested for pH, bring a cup of soil dug to a depth of 6 to 8 inches in a baggie to the Master Gardeners’ annual spring plant fair the last Saturday in May on Ninth Avenue between Klamath and Main streets.

Samples also can be brought to the office at the Extension location from 9 a.m. to 3 p.m. weekdays year-round.

If results are needed quickly, call ahead to determine if a Master Gardener will be available to do the test. Otherwise, you can just leave the sample and they will call with results. Master Gardeners also will have a booth at the downtown Farmers Market every other week beginning June 6. Fee for the test is $5.

For a full analysis of soil, go to Basin Fertilizer, which sends the sample out.

Master Gardeners need containers

With trainees and certified Master Gardeners planting hundreds of seeds and transplants both for the class and in preparation for their spring plant sale, the organization has need of plastic plant containers, particularly the 4-inch size, but they can use all sizes. They strongly encourage recycling these containers by donating them to Master Gardeners instead of throwing them away.

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New challenges: Ron Crete, a recent transplant to the Basin, has a master’s degree in biology and had grown organic gardens before, but he felt the Master Gardeners class would be helpful in this area where he recognized gardening might be challenging.

H&N photo by Lee Beach

❘ Country Living

19 ❘ Klamath Life ❘ BOUNDLESS BASIN

Asking & answering: Master Gardener Cordy Starr fielded a question about gardening during the greenhouse demonstration about soils for planting seeds. Current Master Gardeners serve as mentors to students taking the class for the first time.

H&N photos by Lee Beach

KNOW-HOW, from page 17 Van Buren was looking through the large loose-leaf tome they are using to study all the subjects. It will be their bible on the subject of gardening.

“I’ve heard about the class and always wanted to take it,” she said.

“I’ve retired now. I’ve frozen many tomato plants (over the 35 years she has lived here), and I’m trying to get better at (gardening). I’ve not had good luck with carrots, either, and I hope to find out why.”

She considers this “learning from the ground up,” and said she

will start by having the soil in her garden tested for pH. To complete the course and receive their badge and certification, when classes have been successfully completed, students are required to commit volunteer hours answering gardening ques-

tions that come in to the extension.

Van Buren thinks this will be the most challenging part of the course: “when we will be answering questions from the public when they bring them in to the plant clinic.”

lbeach@heraldandnews.com

‘I’ve frozen many tomato plants, and I’m trying to get better at (gardening). I’ve not had good luck with carrots, either, and I hope to find out why.’

— Joyce Van Buren, Master Gardener student

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❘ Country Living

22 ❘ Klamath Life ❘ BOUNDLESS BASIN

Green thumb in a greenhouse Start early for long growing season in Klamath climate

By SAMANTHA TIPLER: H&N Staff Reporter Growth: Henley High School agriculture students tend to plants in the school greenhouse. Planting early means they are ready for the annual plant sale, starting Mother’s Day weekend.

H&N photo by Samantha Tipler

J

erry Brown loves encouraging plants to grow.

“It’s almost religious for me,” he said. “I try to give them space and let them do what they’re programmed to do naturally.”

But with the short growing season in the Klamath Basin and the cold springs and falls, with sometimes unpredictable frosts, Brown has to be a little unnatural.

He uses a greenhouse.

“I take things that would not grow naturally in this space and this time, and maybe it might grow,” he said.

Brown and his wife, Carol Reed, have two greenhouses on their property 8 miles north of Bonanza. They have a 5,000-square-foot garden and a straw bale house, too.

Brown is an avid reader, especially when it comes to gardening. One of his favorite gardeners, John Seymour, said if

you want to grow tomatoes, you really have to have a greenhouse.

“I took it to heart,” Brown said, “If he says you have to grow tomatoes in a greenhouse, I will believe that,” Brown and his wife built the larger greenhouse in 2013.

“It’s kind of a mish-mash of ideas,” Brown said.

The greenhouse is a combination of a hoop house and a solar house. It’s oriented east to west and faces south to get as much sunlight and warmth in the wintertime.

See GROWING, page 23

❘ Country Living

23 ❘ Klamath Life ❘ BOUNDLESS BASIN

Early starts: Planting early in a greenhouse means herbs, vegetables and flowers start growing during the cold Klamath Basin spring. They also can keep growing through the fall and winter.

H&N photos by Samantha Tipler

GROWING, from page 22 The north side is opaque and insulated and so is a 2-foot wall on the south side. Brown said in a normal winter, snow will slide off the greenhouse and pile up on the south side.

The small wall insulates against the pile-up.

The foundation of the greenhouse is made of juniper and redwood beams Brown bought from a neighbor, as well are the extra bracings on the walls to support the hoop structure for the roof.

“We are trying to simultaneously strengthen it against snow loading from the top and wind loading from the eastern end,” he said.

Originally he stretched a polyethylene plastic over the whole structure.

Getting that on was a challenge in itself. Brown and his wife ended up tying a rag with a heavy stick to one end to toss it over the large hoops and weigh it down on the other side while

they fixed it in place, bracing against Klamath Basin winds.

“It took us three tries on different days to get it across,” he said.

But after two years the material deteriorated in the sun. Brown plans to replace it with a more sturdy polycarbonate greenhouse glazed material, which is rated to last 20 years instead of two.

COMBATING CLIMATE Once it was built, the greenhouse provided a warm refuge for plants in Klamath’s cold climate.

“To grow tomatoes and cucumbers, you have to have quite a lot of heat. The summers here just don’t get that hot. They’re short, about three months long,” Brown said. “The greenhouse tries to belie the cold season you’re in and give the plants some warmth.”

See GROWING, page 24

‘The benefit of a greenhouse, especially in our climate, is we can get things started early. Even if it’s overcast, your greenhouse is warm and things germinate better in there.’

— Cordy Starr, 20-year Klamath County Master Gardener

❘ Country Living GROWING, from page 23 “The benefit of a greenhouse, especially in our climate, is we can get things started early,” said Cordy Starr, a Master Gardener with 20 years’ experience in the Klamath Basin.

“Even if it’s overcast, your greenhouse is warm and things germinate better in there.”

Starr has a greenhouse built onto the back of her home, attached to the bathroom. It allows heat to transfer from the bathroom to the greenhouse. She uses it to keep her perennial flowers alive all winter long.

“A lot of plants we use here in Klamath Falls as annuals are perennials,” she said. “I’ve had plants live for years just by putting them in there and protecting them.”

Those plants, if left in her yard all winter, would have perished in the (usually) cold Klamath winters.

She agreed with Brown about the importance of a greenhouse in getting vegetables started for the year.

“A lot of these need a long summer to produce and ripen up, especially tomatoes,” Starr said. “By start-

24 ❘ Klamath Life ❘ BOUNDLESS BASIN

ing them in mid-May in a greenhouse you’re guaranteed to have tomatoes in early August.”

Another group taking advantage of the benefits of a greenhouse is the Henley High School ag production class. Meghan Biggs, agriculture science and technology teacher, said if the class couldn’t start planting in February in the greenhouse, it wouldn’t be ready for the annual plant sale on Mother’s Day weekend.

“If we weren’t able to start early, the hanging baskets wouldn’t begin until the last frost, which can sometimes be as late as June,” she said.

“With the greenhouse, by Mother’s Day the baskets are out and blooming, ready to be hung.”

KEEPING THINGS GROWING

Early starts: Henley High School agriculture students tend plants in the school greenhouse.

Planting early means they are ready to sell flowers and hanging baskets at the annual plant sale, starting Mother’s Day weekend.

Brown mostly grows edibles in his greenhouse.

Along with tomatoes, he grows two kinds of lettuce, spinach, kale, bok choy, mint and a few grapefruit plants. He also germinates apple seeds into trees for his property and is

H&N photos

by Samantha Tipler

raising a honey locust plant, a legume family tree that puts nitrogen into the soil and blooms sweet-smelling blossoms.

Things worked well in the greenhouse. Even as late as Thanksgiving,

Brown said he had tomatoes for the dinner table.

“We have grown some decent tomatoes in our greenhouse,” he said.

stipler@heraldandnews.com; @TiplerHN

❘ Home & Garden

THE

25 ❘ Klamath Life ❘ BOUNDLESS BASIN

World in a Glass

T

errariums are an easy, and mostly inexpensive, way to dress up plants and spaces in the home or office. Succulents, cacti and several other plant varieties can be successfully grown vases, carafes, decorative jars and even hanging spheres and light bulbs.

Bring the outside world

inside with easy & versatile terrarium projects

By LACEY JARRELL: H&N Staff Reporter

Continued on page 26

H&N photo by Steven Silton

❘ Home & Garden

•

26 ❘ Klamath Life ❘ BOUNDLESS BASIN

SMALL MOSS TERRARIUM: created in a butter dish MATERIALS NEEDED: ◗ Butter dish ◗ Moss ◗ Decorative accent

H&N photos by Steven Silton

Steps for making a moss terrarium

1: Collect a handful of

moss from an easy-to-reach place around your home or an area with moss.

3: Decorate the arrange-

ment with a small plant cutting or accents like shells, rocks or glass insects.

• • •

2: Break the clumps into

small pieces and fit them snugly into the butter dish in a pleasing arrangement.

4: Keep the dish just

watered enough that the moss stays moist without water collecting at the bottom.



•

Mosses, or bryohytes, are the second largest group of land plants after flowering plants.

— Field Museum of Natural History

DeAnn M. Bogart,

If using coral or shells as accents, make sure they’re thoroughly washed clean of any salt residue from the sea.

•

Since moss prefers to breathe most of the time, leave the lid off of the dish every now and then.

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❘ Home & Garden

27 ❘ Klamath Life ❘ BOUNDLESS BASIN

LARGE SUCCULENT TERRARIUM: created in a glass bowl

TERRARIUM PLANT VARIETIES ◗ African Violet ◗ Button fern ◗ Golden club moss ◗ Minimus Aureus (grass) ◗ Strawberry begonia ◗ Variegated spider fern

For a more comprehensive list, visit http:// tinyurl.com/pagkc3w

•

succulents ◗ Glass container with wide opening ◗ Gravel ◗ Cactus soil mix ◗ Sand ◗ Fertilizer ◗ Straw ◗ Accents or garden ornaments

◗ Jade plant “gollum”

crassula argentea “gollum” — tubular

◗Echeveria “Perle von Nurnberg” Echeveria hybrid — single

Steps for making a succulent terrarium

1: Pick out succulents you would like to use in your terrarium.

2: Select a glass container.

Remember to choose a container with a wide opening to prevent accumulation of moisture.

3: Select rocks and sand to use as substrate in the terrarium. Pick out some accents pieces, such as rocks, shells,

•

PLANTS IN THIS TERRARIUM ◗ Graptosedum “California Sunset” graptosedum — clump of plants

MATERIALS NEEDED ◗ Arrangement of

H&N photo by Lacey Jarrell

•

marbles or figurines you would like in the terrarium, too.

4: Place a 2-inch layer of gravel on the bottom of the container to provide drainage for the plants.

5: Place a layer of cactus soil mix, a fast-draining soil that retains little moisture.

6: Remove plants from pots and place roots in soil.

7: Add a layer of sand.

8: Using a straw, blow into

the vessel to create windswept bluffs and to fill sand around the plants.

9: Add accents or ornaments.

10: Water the terrarium every two weeks.

11: Fertilize from May to

September.

Tips to grow on

◗ Remember you will have to

buy enough materials to fill whatever size container you get.

If you buy a large container, you will have to buy more supplies.

◗ Sand and rocks or gravel can

be purchased at just about any craft store, but they often can be found in bulk, and for a little less cost, at pet stores.

H&N photos by Steven Silton

◗ To reduce noise and have more

control over distribution, drop the rocks or gravel in the terrarium using a measuring cup. To save money filling large terrariums, spread the decorative rocks ◗ To create a stable hole around the outer edge and fill for the plants, use a spoon the middle with gravel. to carve out plant holes and use your fingertips to tamp down the soil.

Source: marthastewart.com/270756/ succulents-terrariums

❘ Home & Garden

28 ❘ Klamath Life ❘ BOUNDLESS BASIN

Potato perfection

Humble tuber gets respect

T

hey are the new “gems” on the dinner plate.

After centuries of bearing the reputation of being colorless, bland, passe and (gasp) fattening, potatoes are finally getting some respect.

Thanks in part to blessings of nature which created the Klamath Basin soil, the climate and research done here to improve them, the humble tubers boast new looks and tastes and are recognized for healthy benefits.

See PERFECTION, page 29

High ideals: Allan French, variety development manager with Simplot, shows an ideal Russet potato for making French fries at the Tri-State Potato Research and Breeding Program field near Dairy last October.

H&N file photo by Samantha Tipler

By LEE BEACH H&N Staff Reporter

❘ Home & Garden

29 ❘ Klamath Life ❘ BOUNDLESS BASIN

the rest of Europe.

Eventually, agriculturalists in Europe found potatoes easier to grow and cultivate than other staple crops, such as wheat and oats. Today, they are the world’s fourth largest food crop, following rice, wheat and maize.

The first permanent potato patches in North America were established in 1719, most likely near Londonderry (Derry), N.H.,

by Scotch-Irish immigrants.

From there, the crop spread

across the country.

Its reputation faltered when the potato blight, a plant disease, hit the crop in Europe in the 1840s; until in 1883, a fungicide was developed by a French botanist to counter the disease.

Potato production in the Western U.S. began to flourish when the Russet Burbank variety was developed in 1872. In the Basin, production really began to take off in the 1920s, flourishing in the rich lake bed soil.

EXTENSION RESEARCH: BREEDING PERFECTION

H&N file photos by Samantha Tipler

A breed apart: Potato varieties tested at the Tri-State Potato Research and Breeding Program field near Dairy last October include unique, specialty spuds like these.

PERFECTION, from page 28 History of the potato According to the U.S. Potato Board, the Inca Indians in Peru were the first to cultivate potatoes around 200 B.C. In 1536 Spanish Conquistadors conquered Peru, discovered the

flavors of the potato, and carried them to Europe. Before the end of the sixteenth century, families of Basque sailors began to cultivate potatoes along the Biscay coast of northern Spain. Sir Walter Raleigh introduced potatoes to Ireland in 1589 on the 40,000 acres of land near Cork. It took nearly four decades for the potato to spread to

New potato generations Klamath Basin Research and Extension Center researcher Brian Charlton oversees the incubation of new potato varieties from 565 families and their 50,000 first-generation offspring each year.

“Without the aid of a microscope, Charlton visually examines each of those 50,000 potato

youngsters for dozens of traits, including quality, yield, and disease resistance. These early generation spuds are transplanted and further evaluated at sites throughout Oregon, Washington, and Idaho. Potato varieties recently released by the tri-state program are now produced in See PERFECTION, page 30

❘ Home & Garden

30 ❘ Klamath Life ❘ BOUNDLESS BASIN

GROW YOUR OWN: TIPS FOR THE GARDEN

H&N file photo by Samantha Tipler

Eye to eye: Allan French, variety development manager with Simplot, takes a closer look at a potato in the Tri-State Potato Research and Breeding Program field near Dairy in October. New potato varieties are being tested each year.

PERFECTION, from page 28 the Pacific Northwest with an estimated value of $600 million,” according to an article by Denise Ruttan in the Winter 2014 edition of “Oregon’s Agricultural Progress,” an Oregon State University Extension Service’s research magazine.

Breeders make hundreds of crosses, gather all the tubers as a family and send them to Charlton. The researchers plant them, 3 feet apart in hills, then they wait to see what they get at harvest, when they lift them and lay them out at each hill for inspection.

“It’s like potato Christmas,” he said, “for genetic diversity.”

They select the first year spuds on visual qualities alone. About 90 percent of the crop is discarded, 1 to 2 percent is saved and replanted in subsequent years.

More than just for looks, colored potatoes are believed to have high anti-oxidant value in addition to the vitamin C and potassium in all potatoes.

“Most recently, we have developed two new yellows — the Yukon Gem,” said Charlton, “which have resistance to viruses and also to late blight. It’s found a niche in certain markets.”

This latest variety expands this aspect of local agriculture, which he said in dollar figures is the most important row crop grown here, though in acres it occupies less than other crops — about 15 to 20 percent.

Examples of the expanded offerings grown here which Charlton named include the classic russet, Gem Star Russett; the red-skin, white flesh Modoc; the red skin, red flesh AmaRosa; and among the chubby fingerlings, the purple skin, purple flesh Purple Fiesta.

More than just for looks, colored potatoes are believed to have high antioxidant value in addition to the vitamin C and potassium in all potatoes.

Other varieties grown for the freshpack market include the Dark Red Norland, Norkotah, Purple Majesty, and among fingerlings: French Fingerling, Ruby Crescent and Russian Banana.

A popular baby white is the Klamath Pearl.

See PERFECTION, page 31

Getting started “The most important thing the home gardener can do is to purchase good seed potatoes,” said Charlton.

Buying certified seed potatoes from a good seed catalogue is one possible source, according to Charlton. Local ranch and farm supply businesses such as Big R and Grange Coop carry seed potatoes, as do nurseries like Mountain Valley Gardens.

Bernie Johnson, owner of Mountain Valley Gardens has ordered several types of seed potatoes for this season, but she acknowledged she may not get everything she ordered. Most likely to arrive are the Modoc Russett, Yukon Gold, Gem Star (which she said is replacing Russett Norkotah) and of the fingerling varieties, Russian Banana.

It’s not recommended to try to grow them from the potatoes bought at the grocery store, which may have been treated with anti-sprout chemicals.

Mound soil around plants Master Gardener Ernie Guerrero said potatoes will take to most soils, but he recommends amending it with a lot of compost. Fertilizing (preferably with one which contains sulfur in addition to nitrogen, phosphorus and potassium) and watering regularly are essential, and he suggests using a moisture meter to assure that the soil is being kept moist.

Because potatoes belong to the nightshade family, he recommends continuing to mound soil around the plant as it grows. Potatoes are forming along the stem, and if they are exposed to light, they develop a green substance in the skin which can be toxic in larger amounts.

Because they are only semi-hardy, they need to be protected in the event of frost.

Potatoes prefer a soil pH of 6.5 to 7.5.

Neutral is 7.0, alkaline is above 7, acidic is below. Master Gardeners will test a soil sample brought to the Extension office for pH for a $5 fee. A full analysis of soil can be taken to Basin Fertilizer, which sends the sample out to be tested.

❘ Home & Garden

31 ❘ Klamath Life ❘ BOUNDLESS BASIN

COOKING UP A TASTE OF THE BASIN

Mediterranean Lemon Chicken and Potatoes 1 1/2 lbs. boneless, skinless chicken breasts, cut in 1-inch cubes 1 lb. Yukon Gold potatoes, cut into 3/4-inch cubes 1 medium onion, coarsely chopped 1/2 cup reduced-fat Greek or olive oil vinaigrette 1/3 cup quartered Kalamata olives (optional) 1/4 cup lemon juice 1 tsp. dry oregano 1 tsp. garlic salt 1/2 cup chopped tomatoes

New crop Yukon Gold potatoes, lean white-meat chicken, healthy olive oil and fresh tomatoes accented with Kalamata olives is a trendy new potato recipe. This is delicious topped with crumbled feta cheese just before serving.

Mix all ingredients except tomatoes in a large bowl. Place equal amounts onto four large squares of heavy-duty foil. Fold in top and sides of each to enclose filling, leaving room for air to circulate. Grill over medium heat for about 25 to 30 minutes, or until chicken is cooked through and potatoes are soft. Carefully open packets and sprinkle equal amounts of tomato over each.

Note: Packets may also be baked at 400 degrees for 30 minutes instead of grilling.

Prep time: 20 minutes Cook time: 25 to 30 minutes Source: U.S. Potato Board

Photo courtesy of the U.S. Potato Board

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❘ Cuisine

Chef shares baking superstitions, successes ‘A soufflé is a very sexy pudding.

It has to be very light, not taste too eggy, be crisp on top and slightly moist in the center — and for any good soufflé, the only way is up.’

— Chef Gordon Ramsay, Michelin star chef

By HOLLY DILLEMUTH H&N Staff Reporter

If it were a recipe, Samantha Nielsen’s philosophy on baking a soufflé might fold in a heap of preparation, add several pinches of care and a bit of superstition to taste.

“Whisper,” said Nielsen, chef instructor at Klamath Culinary Institute, while preparing a soufflé earlier this month. “So it doesn’t fall.”

Call her superstitious, but Nielsen, who earned her culinary credentials at Southwestern Oregon Community College, knows a thing or two about the art, as well as the science, of mastering the dessert cake. Soufflé is somewhat of a novelty, rarely seen on menus in the Klamath Basin, but part of the curriculum for KCC’s culinary academy.

She teaches baking at the institute, where she also shares a fondness for the foods she makes with her students.

In her training, Nielsen swears there is a correlation between how well she treats her mixer and positive cooking results.

“I definitely think there’s a kitchen god; I’ve prayed to it,” she said. “I know that sounds a little funny.”

See SOUFFLÉ, page 33 Sweet & light: A sprinkling of powdered sugar puts the finishing touch to a Hot Chocolate Soufflé.

H&N photo by Steven Silton

32 ❘ Klamath Life ❘ BOUNDLESS BASIN

Soufflé!

❘ Cuisine

33 ❘ Klamath Life ❘ BOUNDLESS BASIN

Rising to the occasion:

My encounter with a soufflé

By HOLLY DILLEMUTH H&N Staff Reporter

With all of the “stiff peaks” involved in a soufflé recipe, making the dessert cake always seemed like the baking equivalent to climbing Mount Everest — or maybe just Mount Thielsen.

With an affinity for baking and climbing mountains, including Mount Thielsen, I thought, I have the persistence to bake a soufflé, right?

OK, maybe baking isn’t that extreme, but you get the point. I like a challenge, though, and I’d set my sights on baking the high-end cake. But after trying it solo, I soon realized I needed the expertise of those who’ve already mastered the dessert.

Rocky Point’s Harriman Springs Resort Executive Chef Lyman Mason and Chef Samantha Nielsen of Klamath Community College’s Klamath Culinary Institute both willingly obliged to help.

What they taught me is that the key elements to the soufflé not only involve the ingredients, but how you make the dessert cake. Carefully and quietly (yes, Nielsen suggested whispering while baking).

The optimism I had for baking a soufflé rose as I learned more about the light cake firsthand, not to mention, the thought, “This is why I love my job,” after tasting the delicious cake.

In the know And as far as trying it again for myself, I learned some valuable lessons.

“Don’t cook angry; cook happy,” Mason said.

That mantra is true in his kitchen at Harriman Springs Resort as well, where he leads a staff of three line cooks and a sous-chef.

Mason also suggested those willing to try making soufflé maintain patience.

“It takes practice, it’s like any other skill,” he said.

“Everybody should be trying to learn something new.”

Mason, a 2002 graduate of Lakeview High School, said for him, cooking is “a labor of love,” and he found the same is true when he learned how to bake a soufflé in culinary school.

Looking through old class notes, Mason remembered his days as a student at Le Cordon Bleu in Portland, where he learned the techniques behind a good soufflé.

Nielsen, a 2012 graduate of Klamath Union High School and culinary school in Coos Bay, is now a chef instructor at KCC’s Klamath Culinary Institute. At 20, she is teaching KCC’s students how to bake, and one of her specialties happens to be the soufflé.

SOUFFLÉ, from page 32 As her hot chocolate soufflés rose from their ramekins, you could tell Nielsen’s anticipation rose with them. She carefully removed the tray containing soufflés from the oven.

“Voila,” she said, after easing them onto the table and dusting each light cake with powdered sugar.

Already prepared on the table were four dishes and sauces to present the dessert.

H&N photos by Steven Silton

Cook happy: Samantha Nielsen, chef instructor at KCC’s Klamath Culinary Institute, shares souffle secrets with H&N reporter Holly Dillemuth.

Poured perfection Then she poured a pool of crème Anglaise, a dessert sauce made with a vanilla bean, into the center of each cake.

“You have to eat it right as soon as it comes out or it’s going to fall,” Nielsen said. “You have to eat it in its prime.”

But she didn’t have to coax anyone in the room to try the dessert.

The light cake tasted just as chef Gordon Ramsay would describe: “not too eggy,” “crisp on top” and “slightly moist in the center.”

And the sauce added just the right touch of vanilla bean to the top.

Farron Charlton, a culinary student in KCC’s program, reveled in the chocolaty treat.

“When people love what you make, (it’s) always great,” Nielsen said.

But who knew baking a soufflé was surrounded by such superstition.

See SOUFFLÉ, page 36

❘ Cuisine

34 ❘ Klamath Life ❘ BOUNDLESS BASIN

Recipe for success: Chef Samantha Nielsen carefully prepares individual chocolate soufflés, with vanilla beanflavored crème Anglaise as a dessert sauce.

H&N photos by Steven Silton

‘It takes practice, it’s like any other skill. Everybody should be trying to learn something new.’

— Executive Chef Lyman Mason, Harriman Springs Resort on baking soufflés

❘ Cuisine

35 ❘ Klamath Life ❘ BOUNDLESS BASIN

‘The only thing that will make a soufflé fall is if it knows you’re afraid of it.’

— James Beard chef and author

H&N photos by Steven Silton

Whisper please: Chef Samantha Nielsen advises conversation be kept to a whisper while baking soufflé in order to assure the delicate dessert doesn’t fall.

❘ Cuisine

36 ❘ Klamath Life ❘ BOUNDLESS BASIN

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❘ Cuisine

37 ❘ Klamath Life ❘ BOUNDLESS BASIN

Crème Anglaise 3 oz. egg yolk 2.5 oz. sugar 8 oz. half and half Vanilla, to taste

H&N photo by Steven Silton

Heat cream and vanilla in a pot over medium-high heat until it begins to boil. Blend egg yolks and sugar together in a bowl. Temper the egg mixture by slowly whisking in the boiling milk mixture.

Return the mixture to the saucepan and cook over mediumhigh heat, stirring constantly. Stir until themixture thickens.

Once thickened, strain through a sieve and place in a shallow bowl.

Cover and place bowl over an ice bath until cool.

Voilà! Chef Samantha Nielsen and H&N reporter Holly Dillemuth present the soufflés, ready to eat.

Hot Chocolate Soufflé

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Recipe derived from Chef Darrell Folck, associate professor of baking and pastry, Southwestern Community College

1.5 oz. bread flour 1.5 oz. butter — melt 1 oz. cocoa powder — sift 8 oz. milk 3 oz. egg yolk

2 oz. sugar 5 oz. egg whites — room temperature 1 oz. sugar 3.25 oz. semi-sweet chocolate

Rub butter inside of ramekins and then coat with sugar.

Melt butter in pot. Add flour to butter, off the heat of the stove, and use wooden spoon to stir to create a white roux. Return to heat and brown for one minute. In a separate pot, add the first amount of sugar to the milk and heat to boiling. Work boiling milk into the roux, add in increments, then cook to a boil using a heat-proof spatula.

Cook until there is a thin film on the bottom of the pot.

Work in the chocolate with rubber spatula until melted, then add in sifted cocoa powder and egg

yolks to the base. Set mixture aside.

With a stand mixer, whip egg whites until they form soft peaks, gradually add 1 oz. of sugar, beating until medium peaks form.

Very, very, gently fold whipped egg whites, in three portions, into chocolate cake base.

Fill souffle cups with portions of the batter, removing excess batter with the back of a knife. Clean any excess batter off the side.

Place cups on a baking sheet and bake in a preheated 375 degree Fahrenheit oven for 17 to 18 minutes.

Sift powdered sugar on top, and serve with sauce.

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❘ Cuisine

38 ❘ Klamath Life ❘ BOUNDLESS BASIN

Wholly grains!

Wide variety of grains, beyond everyday wheat, can add variety to soups, salads, breads & more

By NORA AVERY-PAGE: H&N Staff Reporter

W

hile quinoa might be the trendy grain just about everyone has heard of, even if they can’t pronounce it, there is a lot of variety in the world of grains.

And for the record, it’s pronounced “keen-wah.”

Patty Case, an associate professor of extension family and community health at the Klamath Basin Research and Extension Center, said most people only eat one or two servings of the daily recommended six to eight servings of grains.

The United States Department of Agriculture, which makes the daily food intake recommendations, suggests that half of those grain servings should be whole grains.

The wide variety of grains beyond wheat, corn and rice, can be used in similar ways as those more widely known varieties, such as in breads, to add texture to soups, for breakfast porridge, as a pilaf or risotto, and more, Case said.

See GRAINS, page 39

LEMONY WHEAT BERRIES WITH ROASTED BRUSSELS SPROUTS

H&N photo

by Dave Martinez

❘ Cuisine

39 ❘ Klamath Life ❘ BOUNDLESS BASIN

NEW PATIENTS WELCOME

GRAIN, from page 38 While Case said she hasn’t tasted all the grain varieties, in general, the flavor is richer and earthier than refined grain products we might be used to.

“It’s different, but it’s good,” she said.

Some of the grain varieties do have a strong, and unique flavor, Case said. When making substitutes in recipes or trying something new, keep that in mind, she said. You may need to adjust the recipe to not compete with or overpower that unique flavor.

“It does take a bit of adjustment I think with the seasonings,” Case said.

For grain newbies, Case recommends bulgur as a good place to start because of its short cooking time. The cooking time for grains can vary from 10 minutes to over an hour, she said.

Begin with taste testing When trying out new grain varieties, Case suggests checking out your grocery store’s bulk food section to buy a small amount to taste test.

A combination of grains would be a delicious option for a dish with a lot of flavor and texture, Case said. Mixing with brown rice can tone down strong flavored grains, she added.

Case and KBREC are working with Mills Elementary School to introduce students to new grains through an Oregon State University program in partnership with natural food company Bob’s Red Mill.

The goal, Case said, is to get students excited about eating whole grains, teaching them about the health benefits, and giving them the opportunity to taste things they haven’t been exposed to before.

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For grain newbies, Patty Case,

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The cooking time for grains can vary from 10 minutes to over an hour, she said.

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❘ Cuisine

40 ❘ Klamath Life ❘ BOUNDLESS BASIN

Continued from page 39

BREAKFAST BARLEY 4 cups water 1/2 cup pearl barley, rinsed and drained 1 cinnamon stick 1 Tbsp. lemon juice 2 cups apple cider or 2 cups unsweetened apple juice 1 cup raisins (optional)

Bring water to a boil in a large saucepan. Add the barley and the cinnamon stick. Cook slowly over low heat for about 45 minutes or until most of the water is absorbed, stirring occasionally.

Add the lemon juice, apple cider and raisins, if you are using them.

Continue cooking over low heat, stirring frequently, until most of the liquid is absorbed and the barley is thick, about 30 more minutes.

Serve with milk or soy milk or eat plain.

Makes three servings.

Source: food.com

LEMONY WHEAT BERRIES WITH ROASTED BRUSSELS SPROUTS 1 cup red wheat berries 3 cups vegetable broth 1 lb. Brussels sprouts, trimmed and quartered 1 large shallot, chopped 2 Tbsp. olive oil, divided 1/4 cup walnut pieces 1 Tbsp. lemon juice zest from 1 lemon salt and pepper to taste

Combine wheat berries and vegetable broth in a large saucepan. Bring to a boil, then reduce heat to low. Cover and cook until tender, about 50 minutes. Drain off excess liquid. Set aside.

Preheat oven to 425 degrees.

While wheat berries are cooking, start Brussels sprouts. Toss Brussels sprouts, shallots, and 1 Tbsp. of olive oil in a large bowl. Transfer to a rimmed baking sheet. Bake for 15 to 20 minutes or until browned, stirring halfway through cooking time. Remove from oven and stir in walnut pieces (they will toast on the hot baking sheet).

Whisk together lemon juice, zest, remaining oil, salt and pepper in a large bowl. Add wheat berries and roasted vegetables; toss to combine, then serve.

Makes four main dish servings, or six side dish servings

Source: ohmyveggies.com

BREAKFAST BARLEY H&N photo by Dave Martinez

TABOULI BULGUR WHEAT SALAD

1 cup dry bulgur wheat

1 cup hot water 1⁄2 cucumber, chopped

2 stalks celery, chopped

1 tomato, chopped

4 green onions, chopped

1⁄4 cup fresh chopped mint (or cilantro) 1 cup fresh chopped parsley

1 clove garlic, minced or 1/8 teaspoon garlic powder

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For dressing: 1/4 cup lemon juice (or vinegar or half of each)

2 Tbsp. vegetable or olive oil

1 tsp. pepper

1⁄4 tsp. salt

Place the bulgur in a large bowl and soak in the hot water until the water is absorbed, (about 30 minutes). When it’s ready, drain any excess water.

Mix the dressing ingredients together. Set aside.

Chop the vegetables. Add vegetables to the prepared bulgur and toss.

Add dressing to salad and stir.

Refrigerate for two to three hours and serve chilled.

Refrigerate leftovers within two hours.

Makes eight servings.

Source: foodhero.org

Continued on page 41

❘ Cuisine

41 ❘ Klamath Life ❘ BOUNDLESS BASIN

Grain sampler

Get out of en‘grained’ habits — mix it up AMARANTH ◗ A staple of Aztec culture ◗ Asian dialects referred to |amaranth as “king seed” and “seed sent by God” ◗ Tiny kernels that, when cooked, resemble brown caviar. ◗ Lively, peppery taste ◗ Higher level of protein (about 13 to 14 percent protein) compared to most other grains ◗ In South America, it is often sold on the streets, popped like corn. ◗ Gluten-free

BARLEY ◗ One of the oldest cultivated grains. ◗ Egyptians buried mummies with necklaces of barley ◗ Barley has a particularly tough hull, which is difficult to remove without losing some of the bran.

Hulled barley, available at health food stores, retains more of the whole-grain nutrients but is very slow-cooking. ◗ Lightly pearled barley is not technically a whole grain (as small amounts of the bran are missing) but it’s full of fiber and much healthier than a fully-refined grain. ◗ The fiber in barley is especially healthy; it may lower cholesterol even more effectively than oat fiber.

BULGUR ◗ When wheat kernels are boiled, dried, cracked, then sorted by size, the result is bulgur ◗ Sometimes referred to as “Middle Eastern pasta” for its versatility as a base for all sorts of dishes ◗ Bulgur is most often made from durum wheat ◗ Because bulgur has been precooked and dried, it needs to be boiled for only about 10 minutes to be ready to eat ◗ Best known use is in the minty grain and vegetable salad known as tabbouleh. ◗ Bulgur has more fiber than quinoa, oats, millet, buckwheat or corn ◗ Quick cooking time and mild flavor make it ideal for those new to whole grain cooking

FARRO/ EMMER ◗ An ancient strain of wheat ◗ In Italy, emmer is known as farro or grano farro or farro medio (“medium farro”) ◗ Avoid labels that say “pearled” when you’re looking for whole-grain farro, and look for the words whole farro.

BUCKWHEAT ◗ Often associated with pancake mixes, also used for Japanese soba noodles, French crepes, and Russian kasha ◗ Botanically, buckwheat is a cousin of rhubarb ◗ Nutty flavor ◗ Buckwheat is the only grain known to have high levels of an antioxidant called rutin, and studies show that it improves circulation and prevents LDL cholesterol from blocking blood vessels.

QUINOA

KAMUT KHORASAN GRAIN ◗ ”Kamut” is an ancient Egyptian word for wheat ◗ Rich, buttery-tasting wheat ◗ Kamut has higher levels of protein than common wheat, and more vitamin E.

MILLET ◗ The name given to a group of several small, related grains ◗ Millet is the leading staple grain in India, commonly eaten in China, South America, Russia and the Himalayas ◗ Incredibly versatile; can be used in everything from flatbreads to porridges, side dishes and desserts, even fermented and consumed as an alcoholic beverage ◗ Can be ground and used as flour or prepared as polenta in lieu of cornmeal. ◗ Gluten-free ◗ Can be found in white, gray, yellow or red ◗ Delicate flavor is enhanced by toasting the dry grains before cooking. ◗ Millet is naturally high in protein and antioxidants, and can help control blood sugar and cholesterol.

◗ Quinoa has long been cultivated by the Inca. ◗ Botanically a relative of Swiss chard and beets rather than a “true” grain ◗ Can be incorporated into soups, salads and baked goods. ◗ A small, light-colored round grain, similar in appearance to sesame seeds. Also available in other colors, including red, purple and black. ◗ Most quinoa must be rinsed before cooking to remove the bitter residue of saponins, a plant-defense that wards off insects ◗ The protein in quinoa is complete protein, meaning that it contains all the essential amino acids bodies can’t make on their own

SORGHUM/MILO ◗ Worldwide, about 50 percent of sorghum goes to human consumption, but in the U.S., most of the crop is fed to animals, made into wallboard or used for biodegradable packing materials. ◗ Believed to have originated in Africa ◗ Can be eaten like popcorn, cooked into porridge, ground into flour for baked goods, or even brewed into beer. ◗ Gluten-free

SPELT ◗ Spelt can be used in place of common wheat in most recipes ◗ In Italy, spelt is known as farro grande, or “big farro.” ◗ Like other varieties of wheat, spelt can be found in both whole and refined form, so look for the words whole spelt. ◗ Higher in protein than common wheat Information from wholegrainscouncil.org

❘ Cuisine

42 ❘ Klamath Life ❘ BOUNDLESS BASIN

AMARANTH AP file photo

Refined, or white, grain products are made from just the starchy part of grains, which has the least nutritional value, Case explained. Whole grains, instead, offer a wide spectrum of nutrients, including healthy oils, B vitamins, protein, and antioxidants.

“It’s that combination of all those things where we see the benefit to health,” she said.

Eating whole grains can help lower blood sugar, reduce your risk for diabetes, reduce risk of cancer and heart disease, and more, Case said. Whole grains

help keep your digestive tract cleaner, acting as a broom to clean it out, she said.

Whole grains also are helpful with weight management, offering a longer lasting sense of fullness, Case added.

With some grains, like barley, be sure to look for whole grain labels to be sure you’re getting all the available nutrients, she said.

For more information about whole grains, and for recipes, visit the Oregon State University website foodhero.org.

naverypage@heraldandnews.com

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43 ❘ Klamath Life ❘ BOUNDLESS BASIN

Quintessentials A close-up look at personalities who help make the Basin a great place to live

H&N photo by Steven Silton

Meet Christa Crone: Children’s Museum of Klamath Falls volunteer director

By STEVEN SILTON H&N Staff Photographer

T

he Children’s Museum of Klamath Falls had a difficult path going from a dental office in the 1990s to the family-focused community hub it is today.

Christa Crone volunteered to help establish the Children’s Museum in the late ’90s by coordinating renovations, gathering community help and organizing volunteers. More than 15 years later she’s still volunteering and hard at work.

“I didn’t know how big of a project this was going to be. So I volunteered for a year and then in 2001 the building was donated by three dentists,” said Crone.

The building originally had 24 patient rooms and after nearly eight years of demolishing and rebuilding — the Children’s Museum opened in 2008.

Over the years the museum grew into a place for kids to learn and play in a hands-on environment.

The upstairs area is set up in four quadrants: world travel, multimedia, science and “Our Town.”

There’s a hand-built model train display from the Klamath Rails club, a Cessna cockpit, miniature fire truck,

music studio and tons more. That’s just the upstairs floor.

In the basement Crone has a banquet and eating area as well as a section for birthday parties.

Every section took hundreds of hours of volunteer work and help from countless community donations.

“We have over 700 tiles in the building. They represent either people who have volunteered hours or $100 or more in donations,” said Crone.

Creating a community establishment for families to enjoy together is the driving force behind Crone and the museum. There’s free coffee for parents, a toddler area,

sports banquets for high schools and countless activities upstairs for everyone.

Crone said, “We have what I call ‘angel donors,’ but we have anonymous people that seriously help keep our doors open and don’t even want recognition.”

Once new parents find out about the museum, Crone said they love it, but their customers grow up, so finding new kids and families can be challenging.

“We still want to grow. My goal for next fall is to get a couple big screens for family fun football,” said Crone.

ssilton@heraldandnews.com

44 ❘ Klamath Life ❘ BOUNDLESS BASIN

❘ Flora & Fauna of the Klamath Basin ❘ ◗ Western Pond Turtl e ❘

Western pond turtles are found in the Miller Island unit of the Klamath Wildlife area. The little turtle that can grow up to 10-inches long has a tough row to hoe.

According to the Oregon Zoo, western pond turtles survived the age of the dinosaurs, but now half of the species is at risk of disappearing. It is listed as endangered in Washington and threatened in Oregon.

Wildlife organizations including the zoo and the Washington Department of Fish and Wildlife are working to restore habitat, protect turtle nests from predation and help young turtles grow up big and strong before being released back into the wild.

Western pond turtles live in ponds, rivers, reservoirs, streams, seasonal wetlands and flooded gravel pits, according to willametteturtles. com. Some spend part of the year in upland forests, too.

These turtles can live as long as 70 years, but most live to about 40 in the wild.

They eat insects, including larvae, caddis flies, dragonflies and nymphs. They enjoy basking in the sun to regulate their body temperatures.

Western Pond Turtle

Oregon Department of Fish and Wildlife photo

Western Pond Turtle ◗ Shell bottom is usually creamy yellow with some dark blotches, but no other coloration ◗ Top shell colors range from dark brown to olive, as do the head

◗

and legs ◗ Female turtles lay between one and 13 eggs in a clutch ◗ Likes to live in areas with large rocks to bask in the sun

Horsetail Grows up to 2 feet tall ◗ Scientific name: Equisetum arvense ◗ Giant horsetail is on the list of noxious weeds in Oregon

◗

◗ Grows in streamsides, lake margins and ditches

Common Horsetail Photo from ‘Common Plants of the Upper Klamath Basin’

By SAMANTHA TIPLER: H&N Staff Reporter

Common Hor setail

❘

Common horsetail is a “somewhat weedy species” that can be found around the world, and, sometimes eaten and used for medicinal purposes, according to “Common Plants of the Upper Klamath Basin.”

Horsetail, like ferns, is a primitive plant.

It reproduces using spores instead of seeds.

“Because tiny spores can be transported long distances by air currents, many of our species have broad distribution, occurring at northern latitudes around the world,” the plant book said. In horsetail the spores reproduce in structures called cones.

Horsetail has hollow, jointed stems and small, scale-like leaves forming rings at the joints, the plant book said.

Those stems contain silica, which makes the plant feel rough and giving it the nickname “scouring rush.”

In common horsetail, “sterile vegetative stems have whorls of thin, green branches, giving them a brush-like appearance,” the plant book says. “Reproductive stems are smaller, brownish and branchless, with spore-producing cones at the apex.”

Learn more online: “Common Plants of the Upper Klamath Basin,” www.rabeconsulting.com/pdf/plantbook.pdf.

45 ❘ Klamath Life ❘ BOUNDLESS BASIN

On the calendar around the region On the calendar in the Klamath Falls area through May 1: SATURDAY, MARCH 28 ◗ A fundraising yard sale for the Future Business Leaders of America at Mazama High School will be begin at 9 a.m. at the school. At noon, the remaining items will be sold for $1 per bag. Funds raised will help pay for travel expenses for the FBLA members to compete in the State Business Leadership Conference to be held in Portland. ◗ Klamath Rails Model Railroad Club, Model Railroad Show, 9 a.m. to 5 p.m. at the Klamath County Museum, 1451 Main St. Admission is $5 for adults, free for children 12 and under. ◗ “August: Osage County” will be performed by the Linkville Players at 7:30 p.m. in the Linkville Playhouse.

Tickets are $11 to $14. ◗ Acrobatic Conundrum: An Evening of Circus, 7 p.m. at the Ross Ragland Theater, 218 N. Seventh St. Tickets are $26, $21 and $16 for adults and $15 for children 12 and under, before transaction fees.

SUNDAY, MARCH 29 ◗ Local Women in History, 2 p.m. in the lobby of the Baldwin Hotel Museum, 31 Main St. A program on leading female figures in local history will be presented by Klamath County Museum volunteers Jackie Bonner and Gloria Sullivan. Free admission.

THURSDAY, APRIL 2 ◗ Klamath Armory/Auditorium Exhibit. The history of the Klamath Armory/Auditorium building will be explored in a program at 7 p.m. at the Klamath County Museum, 1451 Main St. The program will serve as the grand opening of a new exhibit room recalling the building’s various uses over the years. The museum’s “house band” — the Kickin’ Brass Quintet, will perform period songs.

Free admission.

SATURDAY, APRIL 11 ◗ Miss Klamath County — Miss City of Sunshine Scholarship Pageant, 7 p.m. at the Ross Ragland Theater, 218 N. Seventh St. Tickets are $25 before transaction fees. ◗ Klamath Animal Shelter Fur

H&N file photo by Steven Silton

Children’s Learning Fair: Kamoryn and Kyran Hill perform surgery on a stuffed animals at the South Sixth Veterinary Clinic booth at the 2014 Children’s Learning Fair. This year’s fair will be April 18 at the Klamath County Fairgrounds.

Ball, 5 p.m., Klamath County Fairgrounds Exhibit Hall No. 1. Live auction, music, cocktails and dancing.

Advance tickets available for $45.

SUNDAY, APRIL 12 ◗ Ragland Classical Series: Young Musicians of Excellence Recital, 2 p.m. at the Ross Ragland Theater, 218 N. Seventh St. Tickets are $15 before transaction fees.

THURSDAY, APRIL 16 ◗ Puppeteer, singer and comedian Norman Foot will perform at 5:30 p.m. at the Ross Ragland Theater, 218 N. Seventh St. Tickets are $15 before transaction fees.

FRIDAY THROUGH SUNDAY, APRIL 17-19 ◗ Klamath Basin Home Builders Association Home Show at the Klamath County Fairgrounds.

SATURDAY, APRIL 18 ◗ Children’s learning Fair, presented by the Oregon Association for the

Education of Young Children, Klamath County Fairgrounds Exhibit Hall No. 1.

MONDAY, APRIL 20 ◗ Monday Night at the Movies presents “The Silence of the Lambs,” 7 p.m. at the Ross Ragland Theater, 218 N. Seventh St. Admission is free, with a donation of $5 encouraged to cover royalty costs.

THURSDAY, APRIL 23 ◗ World War II era Japanese balloon bombs will be the topic of discussion during the Klamath County Historical Society meeting at 7 p.m. in the Klamath County Museum meeting room, 1451 Main St. Free admission.

THURSDAY THROUGH SUNDAY, APRIL 23-25 ◗ “Red Neck Shakespeare: Taming of the Shrew,” 7 p.m. Thursday, Friday and Saturday and 2 p.m. Sunday at the Ross Ragland Theater, 218 N. Seventh St. Tickets are $15 and $12 before transaction fees.

FRIDAY, APRIL 24

◗ Tiller’s Folly, singers and story-

tellers, 7:30 p.m. at the Ross Ragland Theater, 218 N. Seventh St. Tickets are $27, $21 and $15 before transaction fees.

FRIDAY THROUGH SUNDAY, MAY 1-3 ◗ The 28th Annual Horse Packing and Wilderness Skills Clinic, “History Through the Eye of the Equine,” will be held on the Klamath County Fairgrounds with gates opening at noon Friday and 8 a.m. Saturday and Sunday. Admission is free. Includes a Dave Stamey Concert with special guest Tom Swearingen at 7:30 p.m.

Friday (reserved seating $25 and general seating $20) , a barbecue dinner, silent auction, live auction and mule auction at 6 p.m. Saturday, and a driving competition presented

by Southern Oregon Horse and Carriage Club from noon to 2 p.m.

Sunday.

FRIDAY, MAY 1 ◗ “The Kitchen Witches,” a play presented by the Linkville Players, 7:30 p.m. in the Linkville Playhouse at 201 Main St. Tickets are $11 to $14.

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