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HOME 2019 Spring
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GREENHOUSE Subterranian Greenhouse
The 5 Biggest Mistakes
Magazine
growing Greenhouse Considerations
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February - April 2019
CONTENTS
HOME
Spring
4 5 Biggest Mistakes Growing Spaces
9 The Blank Page Deschutes Brewery & Public House
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2019
15
4 20
14 Central Oregon Locavore Local Product Review
15 Greenhouse Considerations
24 #BeADoer
Against The Grain Carpentry
Ramble Farm Subterranean Greenhouse Project
20 Featured Farm
29 Multi-Purpose Greenhouse
Dome Grown Produce
Recipes
34 Grueling Months
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Backyard Bees of Bend
Braised Goat Tostadas
by Chef Brian Kerr of Deschutes Brewery & Public House
16 Apple Chutney
by Chef Brian Kerr of Deschutes Brewery & Public House
28 Sourdough Oatmeal Cookies
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HOME 2019
Spring
pun
by the MoeGang Household
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Spring 2019
OUSE GREENH
nian Subterra use Greenho
The 5 kes Mista Biggest
Magazine
ON THE COVER
growing use Greenhoations Consider
Desiree enjoys harvesting calendula inside her Growing Spaces Growing Dome winter garden.
EDITORIAL
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ne of the biggest challenges when trying to grow food in Central Oregon is our short growing season. Therefore, one of the most beneficial tools you could have is a greenhouse. The history of greenhouses has been traced all the way back to Roman times when they were called ‘orangeries’. By the 1800s they became status symbols for wealthier families, providing fresh vegetables and fruits, and growing varieties that were not commonly found in their climate. Pineapple, bananas or oranges served at a meal was very impressive. The greenhouses were also a place to grow flowers out of season to decorate with. Root vegetables, brassicas like cauliflower and broccoli and your leafy greens can do well in the Central Oregon climate without protection. I’m no master gardener, but in my opinion, that list is where most beginners in Central Oregon should start. These will help you learn about your soil, plan your watering systems, notice first and last frost dates, pay attention to shade and sun. Once you are started and know you want to continue on your gardening journey, you are ready to invest in a greenhouse. I think that greenhouses are appreciated more when they are designed to do more than gardening. Ideally, when I’m able to build my own greenhouse I would like to incorporate an area for reading. A comfortable Adirondack chair or maybe even a hammock. In the article The 5 Biggest Mistakes Made by Beginning Greenhouse Gardeners on page 4, Jason talks about planning for everything that you would like to use your greenhouse for — like meditation or yoga. If you include growing lights and supplemental heat it could be a great place to get your vitamin D in the winter time when it’s cloudy outside. A greenhouse attached to my home has always been a dream of mine. I love wood heat but having to tote the wood into the house and spread dirt, dust
RYAN MOEGGENBERG
and spiders everywhere is hard for Marcee and Emma to overcome... especially the spiders. If you attach a well-insulated greenhouse to your home and put the wood stove in there, problem solved! Ash Baugher of Against The Grain Carpentry talks about custom built greenhouses of all types in his article Greenhouse Considerations for Central Oregon on page 15. Our #BeADoer article by Amber Rogers of Ramble Farm took an abandoned underground pool and turned it into a subterranean greenhouse! I even have an article about a combination greenhouse/ chicken tractor that is still under construction. From DIY to custom built greenhouse, we’ve got it covered in this issue. I would like to invite you to show off what you do to extend your growing season here in Central Oregon. Please, join us on our HomeSpun Magazine Facebook group to post pictures or ask questions. I look forward to meeting you.
#BeADoer
HomeSpun Magazine is a Bend, Oregon-based magazine, family owned and operated by Ryan and Marcee Moeggenberg. Published Quarterly: November, February, May, August HomeSpun Magazine is a division of MoeGang Productions | PO Box 1874, Bend, OR 97709 www.HomeSpunMagazine.com | www.Facebook.com/HomespunMagazine Ryan@HomeSpunMagazine.com | Marcee@HomeSpunMagazine.com Send your advertising inquiries, press releases and photos to Ryan@HomeSpunMagazine.com | ©2019
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The
Biggest Mistakes Made by Beginning Greenhouse Gardeners
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by JASON STUCK of Growing Spaces
s an enthusiast gardener wanting to extend your growing season, the right greenhouse can provide a safe, protected space for your dream garden. Greenhouse gardening allows you to enjoy fresh produce, herbs, flowers and even trees whenever your outside garden isn’t viable. Imagine having a warm, vibrant oasis teeming with life right in your backyard while it snows outside! A reliable greenhouse that will last you many seasons can be a significant investment in money, time and focus. Unfortunately, many beginning greenhouse gardeners make common mistakes that end up turning their investment into a barren extra storage space. Don’t let this happen to you. With a little bit of planning and insider knowledge, you can set yourself up for success and enjoy a beautiful lush greenhouse full of thriving food and plants.
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Mistake #1 — Choosing the Wrong Greenhouse Not all greenhouses are created equal. There are many factors that determine which one is best for you. In a sea of confusing options, it can be hard for a newbie to know what matters, and what doesn’t. The lowest cost greenhouses — such as hoop houses, and other DIY models — are easy to construct. You can grow a lot of food in them and they are relatively inexpensive in the spectrum of greenhouses. This can be a tempting place to start for a new greenhouse gardener. However, while you invest less money and time upfront with these types of greenhouses, they will not last as long as other types. They’re likely to be damaged by heavy snow and high wind. Also, they may not extend your growing season as long as you would like. They cost a lot to heat and cool, and the covering needs to be replaced
frequently. Thus, while your upfront costs will be lower, operating, maintenance and repair/replacement costs will be higher. Nonetheless, if you are unsure whether greenhouse gardening is right for you, it may make sense to experiment with one of these types of greenhouses first to get your feet wet. However, if you are certain you want the benefits of a year-round garden, then a higher-quality, more robust type of greenhouse — such as a growing dome — is a wiser investment. While quality greenhouses cost more up front, they are significantly stronger and will last much longer. And if you choose to grow food, your return on investment can be offset in just a few years from your savings on fresh produce. To help you decide which type of greenhouse is right for you, consider these questions: • How much space do you have outdoors that can be dedicated to the greenhouse? • How many people do you want to feed? • What kind of plants do you want to grow? • What’s your budget and how much are you willing to invest in heating and cooling? • Do you want to extend your growing season a few months on either end of your frost-free days, or do you want to grow all year round? • What kind of climate, and microclimate, do you live in? • Do you want to use your greenhouse for nongardening activities such as yoga, meditation, reading, etc.? • Do you want to experiment with as little investment as possible to see if greenhouse gardening is for you? Or are you ‘all in’ and want to avoid future hassles and expenses by building a long-lasting greenhouse so you can just start planting? Your answers will determine the type of greenhouse that will best suit your situation. Consider your gardening goals and make sure you end up with the greenhouse that matches your needs and your lifestyle. Mistake #2 — Choosing the Wrong Location Once you’ve identified the perfect greenhouse for you, where are you going to put it? On the north slope of the forested hill out back where the view is best? You’d be shocked how often new greenhouse gardeners choose the worst possible spot. Since most greenhouse gardeners start their gardening lives outside, they pride themselves on their outdoor garden plots. They take great pains marking the ground, preparing the soil and fencing out critters. Detailed
analysis goes into picking just the right spot with the perfect amount of sunlight. Because sunlight is critical for your garden, right? Yet many of those same accomplished outdoor gardeners fail to factor in sunlight when they move their gardening indoors. Just like your outside garden plot, you want to have sufficient sunlight coming through to your plants in your greenhouse. Pay close attention to the angle of the sun on your chosen location. Make sure you get enough sun exposure. Also, consider objects that will block the sun such as trees, buildings or your neighbor’s house. Ideally, you want to know the path of the sun throughout the time of day, and throughout the seasons, for your chosen greenhouse location. Just as important as ensuring enough sunlight, you need to consider that, by design, greenhouses get hot. So if you’re not careful, they can get too hot and cook your plants in the summer. Depending on the type of greenhouse you decide to grow in, one way of dealing with this is to place your greenhouse in the shade of a deciduous tree. In the summer, the foliage will block some of the sunlight from reaching your greenhouse, and in the winter, the tree will have dropped its leaves and allow more sunlight in. It could be risky. It’s difficult to judge how much light and heat a tree will block out in the summer, and how much it will obstruct in the winter — but when you find a sweet spot, it can help regulate temperature. Fortunately, there are other ways continued on page 7 [
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Braised Goat Tostadas
(lamb shoulder or leg is a good substitute for those goat-averse folks)
by Chef Brian Kerr of Deschutes Brewery & Public House
1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com
Ingredients 1 Tbls cumin seeds 1 Tbls coriander seeds 1 cup sherry vinegar 1 cup extra virgin olive oil 10 cloves garlic, smashed 1/2 tsp crushed red pepper flakes 1 cinnamon stick 2 Tbls light brown sugar 2 tsp ancho chili powder
1 16-oz can crushed tomatoes 5 lbs goat shoulder or leg meat, cut into 2-inch cubes Sea salt & freshly ground black pepper 24 fl oz lager beer, such as Da ‘Shootz Cilantro, salsa, radishes, corn tortillas for serving
Directions Toast the cumin and coriander seeds in a small, hot skillet over medium heat, swirling the pan until aromatic and light wisps of smoke emerge. Remove from heat and move to a large bowl. Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chili powder and tomatoes. Stir well to combine. Season the goat meat all over with salt and pepper. Add to the bowl of marinade, cover and refrigerate for up to 48 hours Preheat the oven to 350 degrees. Transfer the goat to a roasting pan, one large enough to hold the meat and all the liquid. Add enough lager beer to bring the total amount of liquid up to the level of the meat. Bring to a simmer on your stove top. Cover with heavy duty foil and place in the oven for about 2 hours. Test the goat to see if it is cooked through and falling apart. If not, cover again and braise for another 30 minutes at a time until the goat is tender and flaky when forked. Alternatively, you can remove the goat from the marinade after 48 hours and pat dry, reserving the marinade. Heat some oil in a large Dutch oven until rippling and add the goat meat, in batches if necessary to avoid overcrowding, and sear the goat meat all over until lightly browned. Add the reserved marinade back to the meat, add enough lager beer to bring the total amount of liquid up to the level of the meat. Bring to a simmer on your stovetop. Cover with heavy duty foil and place in the oven for about 2 hours. Test the goat to see if it is cooked through and falling apart. If not, cover again and braise for another 30 minutes at a time until the goat is tender and flaky when forked. Flake the meat into smaller shreds so they comfortably fit into a folded taco or on a tostada. Serve with plenty of lime wedges, sliced radishes, cilantro sprigs, minced pepper of your choice, a variety of housemade salsas and cold beer to wash it down.
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to regulate temperature that we’ll get to later. Mistake #3 — Planting in Unhealthy Soil Imagine investing in a greenhouse, putting it up, loading it with plants and ... crickets. Or whiteflies and aphids. After all the planning, research, and hard work, having a greenhouse garden that won’t produce is heartbreaking. Beginning greenhouse gardeners often make this frustrating mistake. Not ensuring healthy soil before planting wastes effort, money and time. When it’s all said and done, your greenhouse should provide an ideal container for plant growth by giving plants what they need... good soil. Not dirt, but living nutrient and mineral-rich soil. There is a direct correlation between the health of your soil, the health of your plants (and the health of your body, but that’s another article). To avoid frustration and wasted investment of resources, invest in quality soil from the beginning. Plan it into your budget. It makes zero sense to invest in the safe haven of a greenhouse and fill it with dead lifeless dirt. Invest in the best soil you can find. It will be a worthwhile investment in your health, well-being and gardening happiness. Mistake #4 — Planting Too Much After you have the right greenhouse situated in the sweet spot on the landscape, filled full of rich soil, you will want to fill it brimming with plants. That was the whole point, after all… right?! You want to fill up every spot of soil with seeds and transplants. Lettuce and chard everywhere. Churn out your bumper crop from the first season on. But wise greenhouse gardeners will tell you, “Resist this temptation.” While greenhouse growing gives you untold advantages, it is not a magic pill without challenges. By moving your growing inside you lose certain beneficial qualities of growing outside that you may not realize. For example, in a greenhouse there is no natural gentle breeze. You must create air circulation with open doors, window, fans or other design elements. With limited air circulation, plant density becomes critical. Optimal spacing between plants is always important whether indoors or outdoors. But in a greenhouse, it’s important to pay careful attention to the density of growth. Leaving plants densely growing together can spell disaster. Therefore, be sure to keep plenty of air circulation by not overplanting. Mistake #5 — Watering Too Much or Too Often Watering your greenhouse garden might become your new meditation practice. There is something so deeply fulfilling about caring for and tending a garden. Watering gets you moving, gently observing and activates your
senses. You smell the richness of soil, the green growth of plants and the fragrance of blossoms in the air. Watering your garden instantly lulls you into a peaceful mind with a caretaker’s attitude. And it can kill your greenhouse garden if you’re not careful! The interplay of humidity, temperature and water retention of the soil is unique in a greenhouse. It’s easy to saturate your soil and drown your plants. Over watering continued on page 8 [
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quickly leads to mold growth, weakens plants and invites all sorts of pests, bugs and diseases. To ensure you don’t over water, use a moisture meter to keep yourself in check. They are cheap and effective, will save your plants as well as decrease your water bills, and it will help you keep your gardening peace of mind. Always test your soil with your moisture meter before watering. Of course, different plants have different moisture needs so check each one. With a little research, and a bit of diligence, you can keep your soil at ideal moisture levels to optimize growth of all your plants. Bonus Tips for Success — Greenhouse Temperature Control Some of the higher-quality types of greenhouses, such as a Growing Dome, offer numerous built-in features that make temperature control worry-free. For example, with a Growing Dome you can have automatic opening window vents, solar-powered air circulation and a built in passive solar heat sink that helps regulate temperatures. However, if the greenhouse you choose doesn’t provide these benefits, a shade cloth is an excellent way to cut down on light and heat during the summer months. You can find them relatively inexpensive, and depending on your greenhouse structure, they can be easy to install in the summer and take down in the fall. A properly placed shade cloth can reduce light penetration up to 50 percent without depriving the plants of too much light. Another excellent way to help keep your greenhouse cool in the summer, aside from fans and shade cloths, is to harness the natural power of your plants and the magic of transpiration. In the summer your garden beds get hot. If you have exposed soil, it heats up and acts as
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a thermal heat sink and radiates heat throughout your greenhouse. Therefore, you need to keep your beds shaded in the summer. A great way to do this is to plant large foliage plants that will provide interior shade in the summer. One of my favorites is fig trees (because... well, figs!). But they also grow great in a greenhouse and produce large leaves that shade the beds during the hot months. Of course, they’re deciduous and drop their leaves in the winter when you want the most heat and light you can get. If you’re using a year-round, or four-season greenhouse, fig trees can be a great addition to your garden. By keeping your greenhouse cool in the summer using large foliage plants, you will also get the benefit of transpiration. Plants, and especially trees, move a lot of water. They pull moisture up from the soil and pump it out through their stems, leaves and flowers. They’re like giant misting systems adding moisture and coolness to the air. So that future fig tree of yours is not only deciduously delicious, but also shades the soil and helps keep your greenhouse cool. In conclusion, greenhouse gardening can be a very rewarding experience. You can extend your growing season, and depending on the type of greenhouse you choose, even grow all year long. It’s incredibly fulfilling to have a warm, green safe haven where you know you can grow regardless of what’s happening outside. And by avoiding these five common mistakes you can enjoy your own fresh produce and a peaceful oasis all year long. Happy gardening! www.growingspaces.com Photos courtesy of Growing Spaces
The
Page
by BRIAN KERR, Executive Chef, Deschutes Brewery & Public House
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hat could possibly be more daunting, or more exciting, than a blank sheet of paper? That is how I feel when theses cold weather months come to the Central Oregon region; what am I going to serve? What do I cook for family? How far do I want my food to travel before it gets to me? Can I really live without tomatoes for six months? And corn? What about all the guests that are coming to the pub, how do I keep them excited about our offerings? Those are the daunting thoughts. The exciting thoughts tend to be more of the same, but with a different attitude, just
flipped on its head. I get to serve my family a whole new menu this winter with distinct possibilities of not only increasing my skills, but turning them on to new flavors! Ya! Ok, honestly it isn’t always going to go that smoothly. I am looking at the list of produce items that grow in Central Oregon from December to March and I see beets, Brussels sprouts, mushrooms, onions, cauliflower, kale, parsnips, winter squash, carrots… there are number of more delicate greens too, but I don’t often see them materialize continued on page 10 [
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through my purveyors. So, if I cannot exactly reap the ‘bounty’ of the available produce, I can capitalize on a lot of those hardier vegetables just by changing the way I think, and the way I cook. While summer and spring might bring out the salad bowls and sauté pans, the chilly months are the season for Dutch ovens, slow cookers, braising and roasting. I will also gladly reach for the items that I ‘put up’ this year; my pickles, preserves, kimchi, sauces, salsas. I will also switch gears to use some of the meats that are now being sold by local ranchers like lamb and goat. Winter is definitely the season for creativity! Let’s see where that attitude takes us. Vegetables are often the recipient of the most attention around this time, including beets, Brussels, onions, squashes and one of my favorite yet overlooked items to work with, cabbage. Behold the humble cabbage! How do I love thee, let me count the ways. Roasted with nuts and cheese, cabbage and farro soup, cabbage spring rolls, chopped up in a taco (my other obsession today) tempura cabbage
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(ya, that’s right) hand pies. My hands down favorite, though I cannot yet make this myself, is stuffed cabbage rolls or golumpki. My friend Rich over at Big Ski Pierogi makes these daily and you can find me hunkered down over one of his savory concoctions with a couple of pinched pierogi on the side! His food is warm, rich, inviting and wholly satisfying. Another item I look forward to using pretty regularly is celery root, or celeriac. It’s a knobby, hairy, awkward thing to behold, but carve away its rough exterior, cube it and toss it with herbs and oil and you have a delicious addition to your roasted vegetable dish alongside carrots, turnips and rutabagas. You can boil your cubes until they soften and add them to your mashed potatoes for a delicate celery flavor. Don’t trim or wash your celery root until you are ready to use it, it will discolor. Butternut squash and its squashy brethren are the real heroes and probably gives the chef and home
cook the largest food palette to work with, being as versatile as they are. In the past two weeks I have made butternut squash ravioli, butternut squash and coconut cream soup, butternut squash and caramelized onion tarts, delicate squash pizza with pancetta and fresh ricotta, roasted acorn squash with butter and brown sugar and kabocha squash curry. Another focus of cold weather cooking should also be the soups we love. I meet plenty of guests at the pub who come in specifically for our soup. We have two staple soups, our chicken and green chili soup and a French onion. Beyond that we have a soup of the day that rotates not every day, but perhaps every other. Here at Deschutes Brewery and Pub we try to mix it up a bit by offering vegetarian soups or vegan soups, creamy soups, brothy soups, soups with beans, soups with grains, soups with pasta and soups with meatballs. Soups are one of those comfort items that are ubiquitous any time, so by all means pull your soup cookbook off the shelf and go through your pantry, grab those leftover beans, dregs of pasta, a couple bouillon cubes and some herbs and there you are, comforting soup. I don’t know about you but I like to use my slow cooker now more often than I do in the summer weather. Today I have some marinated pork in my crock pot simmering away to become carnitas later on. A crock pot, or your instant pot, will do all the work for you; well, most of the work. All you really need to do is plan a bit, do some chopping the night before, prep a light broth out of your bouillon cubes or your frozen bone broth, toss in some herbs, onions, wine or beer and a hunk of tough meat like beef chuck roast or brisket and let it go all day while you are at work. Last weekend I bought some goat from a local purveyor and I marinated it with cumin and coriander, star anise, cinnamon, some vinegar and canned tomato for two days, then I seasoned it with salt, pepper and garlic and braised it with some Da ‘Shootz lager beer for several hours until it was soft. I served it with seasoned cabbage, lime, radish, salsa borracha and salsa de arbol. I made this tostada-style but it would work equally well as a taco with some fortified black beans. Another method of cooking that you probably don’t utilize a lot when it’s hot and smoky in August, is braising. Slow cooking in heat and moisture isn’t
at the top of the list when the sun is beating down and you have other things you’d rather be doing like being at the lake or in your kayak on the river. But the warm, inviting aromas of a locally-grown leg of lamb or goat shoulder for stew are seeping through your house with hints of parsley, mint, garlic, onions, spices and the richness of it all, nothing is quite as comforting at coming home to someone roasting a delicious meal in the oven. Even a simple thing like a roast chicken with lemon and garlic paired with a creamy polenta and a delicate herb sauce can turn an ordinary, après ski afternoon into a memorable meal. Not to mention chicken salad sandwiches the next day, or soup, or tacos! When it comes to wintery weather, meats, vegetables and braising aren’t the only stars of the show. The most obvious low-hanging fruit is, well, the low hanging fruit, like apples and pears. Grocery stores are overflowing with this season’s harvest of both, particularly apples. At the pub we use a sturdy granny smith variety to hold up against our fennel salad, and our sauerkraut. Pears are far more delicate continued on page 12 [
Brussels & Black Garlic Gratin made with our Black Garlic Bulbs
Get this and other recipes at your local
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and need to be handled and held carefully in order to keep them looking great on the plate. Since doing so in a very busy restaurant isn’t always the best course, we will often take a harder variety, perhaps a BOSC, and simmer it with sweet wine and spices, or we might grill it, or slice it and put it in a dessert. With the apples we take slightly softer varieties and roast them alongside some pork loins or ribs and a mustard sauce, or toss freshly cut ones with nuts and cheese and a hardy lettuce with a mellow vinaigrette. Adding sliced apples to a simple pre-dinner snack plate of toasted nuts and hard cheeses with spicy crackers totally seals the deal. Stewing apples into a chutney is the perfect accompaniment to any pork dish at all. Bread a pork cutlet and fry it up? Apple chutney. Make a spicy pork sausage? Apple chutney. Standing in the snow grilling marinated pork tenderloins? Apple chutney of course. There is so much that Central Oregon has to offer all year round, don’t let the lack of local produce in
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the cold weather deter you. There is so much more than snowboarding and skiing, long walks by the river with your dog, snow shoeing and taking in a movie or a play. Stay home instead of standing in line and make a memorable meal! We all have to eat, many of us are skilled at doing the cooking for you and many more want to care for you when you come to our restaurants. This message is for you home cooks — break out of your summer and fall routines, grab the dusty soup tureen from the top shelf, clean your Dutch oven and roasting pans, cruise the produce and meat aisles of your local grocer or Locavore, surf the web looking for ideas and purveyors and producers of the bounty of our region. Your choices of ingredients might be limited, but your creativity is where you shine in these shorter, chillier, comforting yet thrilling days to come. www.deschutesbrewery.com photos by Brian Kerr & Stock
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Reusable & Earth Friendly Food Wrap
Made with Beeswax, Organic Cotton & Love
I
Product review by SARA WIENER, formerly of Sara Bella Upcycled, Locavore Board Member
love my Meli Wraps. I’ve always hated using plastic wrap on bowls or plates of food to keep the contents fresh. Now I don’t need to. I can just use my beeswax-coated Meli Wraps instead. They have beautiful designs, smell wonderful (beeswax is amazing) and they form fit to any container you use. With a little warmth from your hands, the beeswax coated fabric softens just enough to stick to the container like a glove. To clean them, all you need to do is wash with soap and water and allow to air dry. I have Meli Wraps in all
photos courtesy of Central Oregon Locavore
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sizes, and the three-pack that they have at Locavore is the perfect starter kit. I have purchased several packs and use them for all different types of purposes, both in the kitchen and in the home. Meli Wraps have the potential to make a big impact in decreasing the amount of plastic wrap waste that ends up in the landfill or blowing in the wind. Stop using plastic wrap and buy some Meli Wraps at Locavore. You will love them! Made in Hawaii and Oregon. www.centraloregonlocavore.org
Greenhouse Considerations for Central Oregon
by ASH BAUGHER of Against The Grain Carpentry
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hether you are an accomplished gardener or an up and coming aspiring one, you know one thing, it is not as easy as they make it look on Pinterest. Especially here in Central Oregon. As beautiful as it is and with all of our sunshine, one may think growing a thick lustrous garden to be no sweat — but that couldn’t be farther from the truth. We have many challenging factors in our high desert climate, such as scorching hot summer days with very little rain, major dips in temperature when the sun goes down, high winds, not to mention all of the hungry critters that love to munch on those veggies. So the good in all of this is the sunshine,
which plants love. If you could only harness the sunshine and control the other elements, then maybe you will have a fighting chance. I’m here to tell you that with a greenhouse it is entirely possible to successfully garden here in Central Oregon. Your greenhouse might be your ticket to success, but you still have to drive the bus to get there. Just because you have one doesn’t mean successful gardening is in the bag. Your greenhouse has to be set up right for your location and what you want to grow. For example, if you live out east under full sun, you will want to find a location to get a little shade if possible. Or, if you are in a heavily continued on page 17 [
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Apple Chutney by Chef Brian Kerr of Deschutes Brewery & Public House 1044 NW Bond St., Bend • 541-382-9242 • www.deschutesbrewery.com
Ingredients 2 lbs apples Such as Jonagold or Braeburn or Honeycrisp Peeled, cored and roughly chopped into 1” cubes 3 cups light brown sugar, packed 2 3/4 cups good quality apple cider vinegar 1-2 cups golden raisins or dried cranberries 2 tsp ground cloves 2 tsp ground allspice 1-2 tsp fine grain sea salt 1 large yellow onion, minced 1-3 tsp crush red pepper flakes, to taste 2 Tbls minced ginger root, peeled
Directions Combine everything in an 8-qt heavy bottomed pot like a Dutch oven and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the chutney has taken on a light brown color, has thickened, and the flavors have come together. Chutneys are simple concoctions and can be made more sweet or more tangy, can have a variety of fruits (more than one or a couple variety of apple, or mango, or both cranberries and raisins), it can be made with more ginger or more crushed red pepper... chutney is anything and everything you wanted it to be!
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forested area, finding your sunny spot is the name of the game. On the hot summer days, air movement is key because if it is hot outside then it will be hotter in your greenhouse. You want that air inside your greenhouse moving as much as possible and exchanging with the outside air to keep your plants from getting too hot. This can be achieved with some nice opening windows and perhaps a Dutch door, where you can open the top but keep the bottom closed. If you have a larger house you will most likely want some fan power for air movement. Ideally you’ll want the fan positioned as high as possible and blowing out of the house, drawing air in from some intake vents that are down low. The fan can be powered with electric or solar, whichever works better for your situation, but making sure the cfm rating (cubic feet per minute) is greater than the size of your greenhouse. You can also help air movement with oscillating fans placed in the corners. The challenge on the other end of the spectrum is keeping the temps up at night to keep plants from freezing. Of course heaters are helpful, but there are
some simple steps that you can take — like making sure your doors, windows and vents are closed. Other things, such as lower wall sections made of wood with insulation rather than polycarbonate or glass, can help with both cooling during the day and holding heat in during the night. There are different choices of window options from glass to polycarbonate. We like to use polycarbonate for a few combined reasons. It is easier than glass to cut to size and attach. It is safer, more cost effective and resistant to hail and breakage. It comes in different thickness options, giving it thermal properties. It also has different levels of UV protection, depending on how much sun exposure you have. We recommend a tinted poly on the roof for areas of higher levels of sun exposure. For thermal protection we recommend at least a double walled poly with an air space in between. For thermal gains there are other things that you can do too. Placing things inside the greenhouse that hold heat, such as containers of water or porous continued on page 19 [
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rocks which will help absorb heat during the day, helping to keep it cooler and release it back into the air at night, and in-turn helping to warm the space. Construction is a key factor in your greenhouse, especially in regards to how long you want it to last. A greenhouse properly built out of solid materials can last you a very long time as opposed to the greenhouses that just looks nice and come from kits, but may not hold up through one of our harsh winters. We choose wood for our greenhouses for a few reasons. Lumber is readily available in all different lengths and fairly easy to work with. It is also heavy and builds a strong greenhouse that is not going to budge much under the elements. The common lumber in Oregon is Douglas Fir which is resistant to rot and decay and works great, especially if treated and maintained well. Cedar is a great option too, and is also highly resistant against decay. We generally use Cedar for all of our accents such as siding and doors. We start with kiln dried lumber to avoid shrinking and warping. We always pretreat all of our lumber before assembly allowing for a thorough treatment of all end grain. We also screw all lumber together for a secure connection. A steep roof pitch works well for shedding
the elements and keeping the snow load off from your greenhouse. Most of our standard design greenhouses have a steep pitch to enable the elements to shed off nicely. We also use a pressure treated bottom plate for the bottom of the walls to give extra protection for materials contacting the ground. Last but not least would be your base or foundation. Some folks like to build right on the dirt which is fine if you have a fairly flat and level surface. We generally recommend building a compacted gravel base held together by a pressure treated 4x4 perimeter. The material is usually a mix of 3/4 minus gravel mixed with finer crushed gravel. This will set up nicely to walk on without tripping you up, but most importantly will allow excess water to drain. We also like to place a weed barrier cloth under the gravel to help prevent unwanted weeds from popping up. There are lots of opinions out there on gardening and greenhouses, and these are just some of the things that have evolved in our process so far. Thanks and happy gardening! Facebook.com/AgainstTheGrainCarpentry Instagram: atg.carpentry photos courtesy of Against The Grain Carpentry
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Against The Grain Carpentry, LLC 19
Dome Grown Produce by AMANDA BENKERT of Dome Grown Produce
T
he dream of Dome Grown Produce began in 2010 when my husband and I purchased our first greenhouse. It is a 26’ geodesic dome kit from Growing Spaces in Colorado that utilizes passive solar technology and unique undersoil heating tubes in raised beds. These features help us grow vegetables, herbs and citrus year round. We disassembled and moved the Growing Dome to our new 20-acre farm in the summer of 2013, where we continue growing today. The dome is the heart of the farm where the veggie starts stay warm in late winter and friends and family gather
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to enjoy the space. Our four-year-old son loves feeding the fish we have in the 1,400 gallon water tank which acts as a heat sink. We have since built another hoop-house, a heated year round commercial greenhouse, and the latest are two 100 foot caterpillar tunnels that are great at extending the seasons. These simple to complex structures are so important in our always-changing spring and fall weather. They all offer varying degrees of warmth and protection from the elements. One of the main goals of Dome Grown Produce has always been to provide quality, fresh and nourishing foods continued on page 22 [
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to everyone regardless of economic limitations. By increasing our ability to extend and expand our capacity to grow produce, we are able to increase the amount and variety of fresh food available in the community. Central Oregon is a challenging environment to grow food and requires the use of season extenders to mitigate the fluctuations in temperature, wind, soil erosion, water evaporation and pest issues. Due to the microclimate in a season extender, crops tend to be of higher nutritional value and have higher production quantities than field-grown crops. Food security is important for a community, and community is important to small, local family farms like ours. The most crucial way a community member can help strengthen the food system and help contribute to small local farms is through shopping at local grocers like Central Oregon Locavore, Schoolhouse Produce and Melvin’s, attending one of our numerous farmer’s markets or purchasing a Community Supported Agriculture (CSA)
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photos courtesy of Dome Grown Produce
Photo by Amanda Long of Amanda Photographic
share. CSA shares are a subscription to a season’s worth of sustainable, locally grown produce for members throughout the harvesting season. It is a form of investment that allows small farmers to grow exactly what is pre sold. CSA members enjoy the quality of fresh fruits and vegetables for their family, while supporting their local farmer. Dome Grown Produce is offering an exciting new way for the people of Central Oregon to support the farm and their local food by purchasing Harvest Bucks. These cards will be available in smaller dollar amounts to use at the farmers markets and cardholders receive an added ten percent of goods for purchasing the cards ahead of time. It’s a great way for people to save a little money and still support local food without the large up-front investment and time commitment of a regular share style CSA. Our cards allow you to come shop at our market booth with ‘credit’ and buy exactly what your family will eat. www.domegrown.org
Bringing Local & Sustainable Food Year-Round to Central Oregon
Set up a Wholesale account with us online or call
agriculturalconnections.com
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#BeADoer
Doer [Doo-er] noun ~ A person who acts rather than merely talking or thinking. You can #BeADoer too! Join our HomeSpun Magazine Facebook Group and post your accomplishments using the hashtag #BeADoer. One person will be selected to tell us about their accomplishments and be published in Homespun Magazine! www.facebook.com/groups/HomeSpunMagazine
Ramble Farm Subterranean Greenhouse Project
T
by AMBER ROGERS of Ramble Farm hank you for the opportunity to share our greenhouse with you. Allow me to introduce ourselves. We are Chris and Amber Rogers, we own and operate a small farm on the west side of Bend. Ramble Farm, established in 2014, is where we raise Katahdin sheep, Red Wattle cross pigs, Muscovy ducks, meat rabbits, a plethora of chickens, tons of fruits, herbs and veggies, and it is all fiercely protected by two wonderful livestock guardian dogs. When Chris and I moved onto our property, it was a far cry from a dream property. The fencing was downed, crooked or there was none. The weeds and sage were waist high with juniper everywhere. Trees 30 feet high grew up through the asphalt in a defunct tennis court. The biggest eyesore of all was the nasty, smelly, bacteria-ridden in-ground swimming pool. This hole harbored a watery grave of all sorts of goodies; lawn chairs, rugs, floaty toys, garbage and a dead animal or two. What do you do with a 15 foot deep diving pool that’s been abandoned since 1994 was our biggest question. We started off with the obvious, restore it to its former glory! The $25,000 min price quote shot that idea straight outta the park. Idea two, a pond. Well, being in Central Oregon, water is continued on page 26 [
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a concern — we didn’t have enough. We decided to start filling it in while we came up with a solution. One dump truck after another. Ideas came and went, bowling/croquet lawn, BBQ pad, badminton court, dog runs etc... Then a stroke of luck. I happened to be perusing YouTube one afternoon, looking for affordable ways to build a greenhouse in harsh climates, and came across a couple that also had a defunct swimming pool that was beyond repair — so they started using it to keep their garden from the damaging Arizona sun. Just like that, an idea started to form... A greenhouse! I proposed the idea to my husband and we were off and running. Plastic tarps would not be an option for me though. I had to have a true greenhouse lid with a proper door. My husband, not a builder but never one to shy away from a challenge, started drawing up plans immediately. Our first concern was being able to build affordably. Trusses and plastic sheeting are very expensive. I started searching craigslist for trusses, needing a very specific width. In the meantime we had to remove a good portion of all the material we had dumped into the pool — that was probably the worst part. It took me several months to find what I was looking for but happened to stumble upon a gentleman selling 22 trusses that were the exact width to expand across the area we needed for only $200! Now we could move forward with the project. It took my
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husband most of the summer to build this unique structure. A man-sized door, and a roof tall enough to walk in without bending over in the shallow end but not the same height in the deep end. Of course, I had lots of grand ideas. To this day I am still impressed with his ingenuity. The finished project went way beyond expectations. It will always be an ongoing project, but the main structure is impressive. This year, two raised beds, stairs, watering system and a deck were installed. Next year we hope to implement a small aquaponics system in the attached hot tub and new ventilation fans. The year after, lemon, orange, maybe avocado trees. The possibilities are endless. My passion is gardening. I come by it honestly. My mom and great granny were/are fantastic gardeners. Being in Central Oregon — as we all know — it is difficult to eek out an existence as a sustainable grower. I tend to lean towards being a “messy gardener,” meaning let’s throw this here and there, see what comes up. I use the greenhouse as my personal Petrie dish. We are constantly coming up with new ideas — some good, some not so good, some downright ridiculous. Like, wintering the chickens over in it.... what a mess. Bad idea. Fig trees and artichokes, good idea. We hope you all will follow along on our journey as we build, grow and expand our greenhouse adventures. www.facebook.com/localhobbyfarm photos courtesy of Ramble Farm
Find Dome Grown’s fresh produce at local farmers markets, Central Oregon Locavore & various other locations.
Join our “Farmers Market CSA”
by purchasing our Harvest Bucks this season... Contact us for more information!
“Come on down and get your homegrown at Dome Grown”
541-678-3064
domegrown.org 7858 SW 61st St., Redmond
Sourdough Oatmeal Cookies by the MoeGang Household
My mother would often have these waiting for me when I got off the bus.
Ingredients 3/4 cup brown sugar 6 Tbls butter 1/4 cup shortening 1 cup sourdough 1/2 tsp baking soda Âź tsp cinnamon 1/4 tsp ground cloves 1/4 tsp allspice 1/4 tsp nutmeg 1 1/2 cup oatmeal 1/2 cup walnuts 1/2 cup of raisins
Optional Replace the walnuts and raisins with something of your preference. Any dried fruit and nut combination that you like would work. I like craisins and pecans. I think a dried apricot or date would be fantastic also. I bribed my eight-year-old to help me make the cookies by letting him choose what we put in them. He chose chocolate chips of course.
Directions Preheat the oven to 375 degrees Cream the brown sugar, butter and shortening. Add sourdough and mix. Add the flour and spices and mix. Add the oatmeal and fruit and nut and mix. Drop spoonfuls on a greased cookie sheet and bake at 375 degrees for 10 minutes. Try to allow them to cool before sampling!
Spring 2019
G
GG
MULTI-PURPOSE
REENHOUSE
by RYAN MOEGGENBERG
ardening and providing food for my family is important to me for many reasons. Mainly, it’s how I was raised. On our little ‘hobby farm’ we had a big garden, a large multitude of fruit trees and a variety of farm animals that would make Old MacDonald envious. When I think about my younger years, I recall memories of our family working together doing things like making and selling apple cider, putting up hay in the barn, butchering our Thanksgiving turkey, snipping a bazillion green beans so mom could get them all in jars, trying to ride our pigs, caring for the twin baby goats Bonnie and Clyde in the mud room to make sure they survived a cold January in Michigan. These are all fond memories of my childhood that I would like to recreate with my family. This summer I remarried and now — along with my 8-year-old son — I have a 13-year-old daughter and my beautiful wife, Marcee, to make these new memories with. In order to create a setting to bring my family together to make these memories, I first have to consider what I am working with. Rather than owning ten acres in fertile Michigan, we rent three acres in inhospitable climate and soil conditions on the east side of Bend. Therefore, we aren’t putting too much into infrastructure that we can’t move. I have built a chicken coop that I can pull up into our horse trailer with a cum-a-long. We had fun hitching up the horses to it last spring and dragging it to a new spot! Originally, I had a different run that I attached to the coop, but it had a flat top that I had to squat down to get into and in the winter it about collapsed due to the snow load. Last spring I built a chicken tractor to raise meat birds in that ended up being too heavy to move. It graduated into being the run for the coop.
Before the wedding this summer, which was at our house, I built two, 2.5 foot tall raised beds just off from the back deck. I needed to do something different with that area anyway — it was so difficult to water without soaking the house and the grass had died. I built them taller than normal for several reasons. You don’t have to bend over to work in them and the two by six on top is perfect for a seat. Grass won’t make its way into them and take over like most shorter beds. I was able to fill them two-thirds full with a mix of straw, horse and chicken manure. That mix will retain water more efficiently and compost over time with the addition of UltraSoil from High Desert Mulch on top to get continued on page 31 [
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continued from page 29
the garden started. They are each 12 feet long and 3 feet wide with 2 feet in between them. After the wedding, as fall approached, I thought, “How can I cover these in order to let my tomatoes ripen long after our first frost?” which happened on August 26th at our house! Most PVC-style hoop houses do not stand up to the wind and snow load in Central Oregon, so it needs to be rugged and heavy. When I was thinking about the redesign of the chicken tractor it hit me. Meat birds only need to be in the chicken tractor for 7-9 weeks in the summer. The greenhouse is only going to be used in spring and fall. Building a dedicated tractor to only be used a short time and then sit around the rest of the year didn’t make sense. Could I make one structure to fit both purposes? I think so! Let’s define the objectives I used for building our greenhouse/chicken tractor. At first, I figured the size to sit on top of the raised beds which would be 12 feet by 8 feet. Once the tomatoes grew to full
size I realized that if I set the greenhouse perfectly on top of the beds, the plants would lean against the sides. If it freezes outside, any part of the plant that is touching the side of the greenhouse will also freeze. So, I would have to make it 12 feet by 10 feet, and let it hang over the sides of the beds to make room for large plants. It needs to be light enough to move but heavy enough to not blow away. The first chicken tractor that was too heavy to move was 20 feet by 10 feet and I could almost move it without hurting myself. This smaller size won’t be such a struggle and I won’t have to visit my chiropractor the day after moving it. It has to be able to withstand wind and heavy snow. Baby chicks and baby plants both need to stay protected from the cold temperatures. The whole thing needs to fit on our flatbed to be able to go with us to a new house if we move. Building with the same idea as the chicken run but smaller and lighter I knew the basic materials needed. continued on page 32 [
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Construction is not something I am skilled at, but I know how to swing a hammer, measure angles and run a skill saw. We aren’t building a rocking chair here. I didn’t have plans to start with so I don’t have plans to pass on to you to recreate what I have built. The ‘hoops’ are made from galvanized cattle panels I bought at Wilco for about $20 each. They are 16 feet long by 50 inches tall. I cut 6 inches of one panel off with my angle grinder to get an even 12 feet. I used 2x4s, instead of 2x6s like I did on the first version, to reduce weight. All of the lumber I used was scrap that I had laying around from old projects that needed to be used before it wasn’t usable for anything but firewood. Fencing staples work best to attach the panels to the boards and the tarps on the chicken run are from Harbor Freight. The tarps are on their 3rd season and will probably need to be replaced this
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fall. They are starting to get brittle and flakey. If you are only building a chicken tractor, you won’t need clear plastic because a cheaper tarp will work fine. For the dual purpose structure I am building the plants obviously need the sun, but the chickens need shade in the summer. In order to make that work I will permanently attach the clear plastic and put a tarp over that when the chickens are living in it. To protect your tarp or plastic from the wind blowing and ripping the grommets out, run twine back and forth over the top wrapped around nails or screws on the outside of the frame. On the chicken run, I didn’t cover the entire thing with tarp so I had to run chicken wire around the bottom to keep the chicks in. Once they are big enough to fly they will be too big to get out the holes of the cattle panels. Having the kids working together with Marcee
and I allows us to teach them the valuable lessons of hard work, determination, persistence and responsibility. When someone has to endure going outside in the coldest part of winter to take care of the animals, later in life when they have to put tire chains on while driving over a snowy pass it won’t be as difficult because you know you have experienced worse in the past. Getting outside to mow the yard or work for an employer in the heat of the summer isn’t too tough when you have bucked 1,000 bales of hay and put them up in the barn over the 4th of July weekend. A humble little greenhouse can be more than just a structure. It is food security; it teaches life lessons; it is knowing where your food comes from; it provides the best nutrition available. They are a place to relax and a change of atmosphere. For us, most of all, it is memories for our family. As you can see in the picture on page 32, I didn’t get the new structure finished in time to use over the raised beds this winter. If you are interested in seeing the final product, I will be posting it on the HomeSpun Facebook Group.
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Grueling Months of Survival for Honeybees
by KIM RIVERA, Addicted Beekeeper, Backyard Bees of Bend
F
ebruary, March and April are the grueling months of survival for honeybees. However, our hives’ welfare has already been set in motion by some basic contributing factors: 1. 2. 3. 4.
Sufficient colony size Honey stores available The varroa mite load going into winter The hive preparation (protection from wind, moisture buildup management etc.)
What can you do for them now? When the weather does permit, heft the back of your hive to access weight of honey stores. When we have an over 50-degree day, you may open the hive to add honey frames or move
outside honey frames closer to the cluster area if needed. Keep in mind — only open the hive if you suspect starvation is a possibility. If you don’t have honey, you may add fondant. Never feed syrup during the winter months, even if the weather turns warmer for a few days. The girls can’t turn it into honey in cold weather, and it only brings moisture and possible dysentery. Unless you suspect a food storage deficiency, it is best to not open or disrupt the hive. The size of the winter cluster reflects the external temperature. A four frame cluster’s diameter will go from 15 inches at 5 degrees, down to about 10 inches in -4 degrees, and amazingly 4 inches at -26 degrees. Most colonies have consumed all of the honey in the lower hive body, and are now up near the upper hive body. This makes it easy to feed them should the need arise. Clearing the bottom entrance of dead bees is a good idea. Their soggy wet bodies do no good clogging up the exit. Make sure lids are on top and not blown off, or the hive has not become lopsided or worse due to moist dirt giving way underneath. I have had gopher holes collapse under my hives when the ground got moist and almost toppled over my hive! As unbelievable as it may sound, your girls are already
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increasing the brood being raised. As the days get longer, the brood area gets larger. Thus, colonies are actually raising brood during the coldest, nastiest time of year. The introduction of fresh pollen, or even a pollen patty, really catapults the colony into brood building. They are already preparing for spring to have the numbers needed to swarm, or at the least, replace winter losses and build up for the first nectar flows. This careful balance between lower stores, increasing brood and unforeseeable weather conditions make February through April critical. Natures innate wisdom often can successfully guide them through the use of their resources and bring them out alive into spring. (Cross your fingers!) Now, though, is a good time to re-evaluate winter hive location. If your hive could have received better sunlight in an adjusted location rather than where it presently is, keep note of that for your next hive — or perhaps scooting your present hive to a better location once the summer comes along. Now is a good time to research how to do a mite count, or review your choices for mite treatment for the spring. It’s also time to put in your orders for bees, and to dreamily browse through bee journals, magazines and books. We, like our girls, can
enjoy a little down time before the explosive energy of spring and summer starts us rocketing forward in bee activity once again. Soon, we will get our first sting of the year! I can’t WAIT!!!!! If you are wanting to order a nucleus (starter) hive of bees that will come in May, write me at backyardbeesofbend@yahoo.com with ‘Nuc Order’ in the subject line. Put in your contact information. This will reserve your bees. Prices are estimated to be in around $150. Meanwhile, you can get your hive, figure your location and then have your bees on order. Oh, and I have honey for sale for persons wanting to treat allergies with it. Good beekeeping to all! photos courtesy of Backyard Bees of Bend and Dirty Girl Gardening LLC
SEND US YOUR PHOTOS! Growing? Harvesting? Building? Being a DOER?!
2 nter •rd1en. Carpe a the ga m om fr m h E inac ing sp • 2017 Harvest Summer
Send us your photo and a short 50 words or less explanation of your #BeADoer moment and you may see it in one of the upcoming HomeSpun Magazine issues!
Mason Moe Helping ggenberg clean th •7 e coop. Summer • 2017
Marcee@HomeSpunMagazine.com
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HOME
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HAPPENINGS
For event registration information, full details and MANY MORE events go to HomeSpunMagazine.com/Calendar
COST OF PRODUCTION WORKSHOP: PLANNING FOR PROFITABILITY
Monday, February 4 • 9am-12pm Deschutes County Extension Office
MEAL OF THE YEAR 2019
Saturday, February 23 • 5:30-9:30pm Mazama Gym at COCC DOWNTOWN BEND RESTAURANT WEEK
LUNAR NEW YEAR DINNER
Monday, February 4 • 5:30-10:30pm Spork
Friday, March 1-9 Downtown Bend 4TH ANNUAL FREE SEED & STARTS EXCHANGE
Saturday, March 2 • 10am-1pm Dry Fields Cider
CHOCOLATE BEER DINNER
Friday, February 8 • 6-9pm Deschutes Brewery
CASCADE EAST VEGETATION MANAGEMENT PRUNING CLASSES
Part I: Learning to Prune your Fruit Trees Saturday, February 9 • 10am-12pm Part II: Learning to Prune Your Grape Vines Saturday, February 9 • 1-3pm Part III: Learning to Prune your Ornamental Trees Saturday, February 9 • 3-5pm Tumalo Garden Market
March 13-14 Deschutes County Fair & Expo Center APPLE OR SCALPEL? DR. DAVID PHILLIPS AT WORTHY BREWING
Wednesday, March 20 • 7-9pm Worthy Brewing SPRING POULTRY AND HOMESTEADING FAIRE
MEET YOUR DISTILLER
Oregon Spirit at Dogwood featuring CHOW Monday, February 11 • 6-9pm The Dogwood Cocktail Cabin
REDMOND FARM/RANCH SUCCESSION WORKSHOP
Wednesday, February 20 • 1-5pm Deschutes County Fair & Expo Center TASTE OF THE TOWN
Friday, February 22 • 5:30-9:30pm Mazama Gym at COCC
Saturday, April 6 • 10am-4pm Benton County Fairgrounds COBA SPRING HOME & GARDEN SHOW
May 3-5 Deschutes County Fair & Expo Center CENTRAL OREGON BEEKEEPING CLUB MEETING
Second Thursday of the Month • 6-8pm 63211 Service Road, Bend
SEND US YOUR EVENTS! Ryan@HomeSpunMagazine.com | Marcee@HomeSpunMagazine.com 36
Spring 2019
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