070113 bountifullife

Volume I Issue VIII

Country Living In

July 2013

The Inland Northwest

Herbal Inspiration...

Growing, Cooking & Healing with Herbs

Those Who CAN, Do! How To Preserve & Can Safely

Pocket Gopher Patrol Prevent An Infestation

The Grass Isn’t Always Greener Choosing An Alternative Lawn Photo Courtesy of Bill Carroll

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Bountiful Life

Dear Readers, Country Living In

The Inland Northwest

CONTENT EDITOR Chandra Logan FOOD EDITOR Ashley Lewan ADVERTISING SALES Jan Ryan Steve Nickeson Helen Boyd-Schwartz PRODUCTION Patrick McHale GRAPHIC DESIGN Kenyon Haskins Deborah Simpson PUBLISHED BY Exchange Publishing 304 W. 3rd Avenue, Spokane Washington 99201 CONTACT DETAILS 509-922-3456 • 1-800-326-2223 Fax: 509-455-7940 MAIL: P.O.Box 427, Spokane, WA 99210 E-MAIL BountifulLife@ExchangePublishing.com www.BountifulLifeMagazine.com

With the harvest season looming ahead of us, we started thinking about ways to keep and preserve the products of this spectacular season throughout the year.

If you have ever found the task of canning intimidating, fear not! Anna Kestell, Education and Clinic Coordinator for the WSU Extension Office, has contributed a wealth of information on canning and preserving foods. She covers the different methods for canning, how to do it safely, and offers some great advice for those just starting out.

Along with canning, preserving your herbs by drying or freezing is also a timely endeavor. Herbs are fascinating plants that have so many uses! From herbal teas, to essential oils, flavor enhancers, and even medical and health benefits, herbs are plants that everyone should plant in their garden. I interviewed two experts in growing and using herbs: Andrea Matthews of Blue Cammas Herbals and Body Care, and Patricia Mattson of The Herb

Garden. Both women shared helpful tips and hints for growing, preserving and using herbs.

Summer’s hot weather is here! We will all want to water our lawns and gardens more. Keep in mind that water is a finite resource, and using less is better.

Jim Armstrong discusses how to conserve water around your property and collect rain water for your plants. Another way to conserve water is to find an alternative to a grass lawn. There are several other ground cover plants that make for a neat looking yard and require less watering.

Tim Kohlhauff explains some of the best turf alternatives for a fresh addition to your landscape.

Plowing Ahead,

Chandra Logan

Content Editor BountifulLife@ExchangePublishing.com

Our Contributors

Many thanks to our fine contributors of Bountiful Life Magazine.

If you are interested in submitting an editorial story for an upcoming issue, please email: BountifulLife@ EVig^X^V ?# Bjcih 6ccV @ZhiZaa Small Farms and Acreage Food Safety/ Preservation ExchangePublishing.com Coordinator Information Specialist Thank you!

WSU/Spokane County Extension WSU/Spokane County Extension pmunts@spokanecounty.org

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Communications & Special Projects Manager, Spokane Conservation District jim-armstrong@sccd.org

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July 2013 • 3

Table of Contents

Herbal Inspiration Plant, grow, eat! The many uses for herbs ........................................... 6 Putting Up Food… If You Can, CAN! Different canning techniques explained and demystified ....................12 The Grass isn’t Always Greener: Choosing an Alternative Lawn What can you grow in your yard besides grass? Lots! .........................14 Pocket Gopher Patrol: Prevent an Infestation How to keep these critters from digging up your yard and garden........16 Right as Rain: Conserving Water and Irrigating Methods for efficiently watering and appeasing thirsty plants ..............22 Aromatic Herbs!

Make your own blend of Herbs de Provence and use them in these delicious recipes ....................................................................27 ON OUR COVER: A beautiful canola field in front of the Spring Flat Farm, south of Colfax on Highway 195.

Photo courtesy of Photographer Bill Carroll of “The Grower’s Guide.”

Get Bountiful Life Magazine before it hits the stands by signing up for a free emailed subscription: www.ExchangePublishing.com/subscribe

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July 2013 • 5

Herbal Inspiration

By Chandra Logan

I

n the middle ages there were no doctors. Monks and nuns helped or attempted to heal the sick. They grew herbs in the physic gardens of convents and monasteries, and much of what they knew about plants came from experience, trial and error, and close observation. Over time people other than monks and nuns picked up the knowledge of herbal medicine and came to be known as physicians, or in some cases witches.

The successful use of herbal medicines can often be boiled down to finding the correct usage of the plant. With that as a warning, take note that this article is not to be used for medical advice.

In today’s modern world, herbs have been applied for uncountable uses.

They are not only used in medicines, but also to cook with for flavoring, to make essential oils, soaps and lotions, teas, and even as decorative flowers in landscaping. Herbs usually are not hard to take care of in the garden, in containers, or in raised beds. If you choose to make a container garden some herbs that will do well include basil, cayenne pepper, ginger, lavender, lemon balm, any type of mint, rosemary, sage, thyme, and St. John’s wort. If you use raised beds consider planting chamomile, garlic, feverfew, Echinacea, or licorice. A few herbs that grow pretty big and need more space are yarrow, valerian, mullein, and burdock.

Cooking with herbs has perhaps become the most common practice in the American household. A local expert of herbs and flavors is Patricia

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Mattson of The Herb Garden at 4214 N. Willow Road, Spokane. Patricia has been operating The Herb Garden every year since 1989, from about the end of April to the end of June, and specializes in unusual herbs, heirloom vegetables, berries, and an open pollinated garden. She recommends to anyone planting their first herb Drying herbs on a screen is a great way to garden to start with the basics, preserve them for up to a year. and then experiment! “Some good herbs to start with are oregano, sage, tarragon, parsley, basil and chives,” she explained, “then keep expanding. You’ll want to try lovage, chervil, and start cooking with them and trying the flavors. Don’t be afraid to try new ones and new recipes. It tastes great and you’ll love it!” You can enhance almost any dish with fresh or preserved herbs for better tasting meals.

Patricia grows chocolate mint and strawberry mint herbs, both which have become new favorites amongst her customers for using in mojito cocktails.

Patricia also shed some light on the growing side of the herb garden. “If you are planting a container garden, don’t start with containers that are too small.” She stated that you want a container big enough for the plants to grow and has enough room for adequate watering in summer. Pests in the herb garden usually do not differ too much from those in your regular vegetable garden. “Pests have good taste too! They like to grab a good tasty leaf.” You can typically see aphids, spider mites, and white flies. Just keep an eye out for them and catch it early, and it won’t be much of a problem.

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After you have grown a beautiful garden of herbs, you‘ll want to use them! When it comes to harvesting your herbs, knowing when and how depends on the type of plant you are using.

Some herbs, like mint or basil, are harvested by picking or pinching just the leaves. Others may involve gathering the seeds, roots, or flowers. Herbs that are used for their leaves are generally harvested before the plant flowers. After the herb flowers it may become bitter in flavor, which is not good for cooking. The best time to harvest tender leaves such as cilantro is normally in the morning before the dew has evaporated and the day has become warm.

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Herb leaves have oils on them that produce the aromas and flavors of the plant. Do not wash the herb if you can help it, because rinsing the plant will wash away these desirable oils. Many flowering herbs like chamomile or lavender should be harvested before the flowers are fully opened, seed herbs like caraway and coriander should be taken when the seed pods begin changing color, and herbs valued for the roots should be dug up at the close of summer.

After you have harvested your herbs, cook a meal with them. Fresh herbs have the greatest amount of flavor and potency for the best results. But if you have more than you can use at the time, there are a few different methods for preserving them. A technique that works very well is to chop your herbs and freeze them. Take an ice cube tray and fill it with water, drop two or three big pinches of chopped herbs into the water, and then freeze it. Keep the ice cubes together in a plastic freezer bag for easy access. The most common method is drying them. For sturdier low moisture herbs like rosemary, thyme, and sage, gather the herbs in a bundle and tie the ends of the plants together with a piece of string. Hang the bundle upside down in a dark, dry place that gets good air ventilation. They should be dry within about 2-3 weeks, and then crush them for usage later. Herbs with higher moisture content like lovage and tarragon should be dried quickly. Spread the leaves out on a screen between two chairs. Turn the leaves frequently and after about a week they should be dried and then stored in an airtight container. Dried herbs should be used within a year of harvesting them, after that they begin to lose their flavor and aroma. Try different techniques to find your preferred method of preservation. It is a great way to extend the usage of these helpful plants.

A different but fun way to use your herbs is to incorporate them into body care products, as they can be good for the outside of the body as well as the inside. Andrea Matthews of Blue Cammas Herbals and Body Care, 410 Azey Court, Kettle Falls, does just that in her line of animal and chemical free herbal soaps, lotions, vinegars, and essential oils.

She utilizes different herbs to create products that have beneficial effects for the body, such as using tea tree oil in soap for dry skin.

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While she is not a licensed herbalist and cannot market her products for medicinal purposes, she does employ them as beauty, aromatherapy and relaxation tools. She specializes in lavender in particular, but Andreaâ&#x20AC;&#x2122;s favorite herb is oregano, because she loves the flavor of it as well as the fact that it is a natural fungicide and antibiotic.

so just be careful that you donâ&#x20AC;&#x2122;t overwater. Use them! Once you have an herb, you have a lot of it! Find a use for it!â&#x20AC;? Andrea and a list of her marvelous products can be found via her website, www.BlueCammas.org

A more unusual purpose for herbs is to use the medicinal properAndrea has been growing her own food and herbs since the 1970â&#x20AC;&#x2122;s, ties. There are several different ways to use an herb to have medical and she recalls that back then it was more unusual for a person to do benefits from it, and it differs from plant to plant. For some plants so. â&#x20AC;&#x153;I started growing herbs out of necessity because we live far out in chewing the leaves can have good effects, or making a dilution or tea the country where food, doctors, and those sort of resources can be a with the herb, or even making a salve or compress with certain parts of long trip away.â&#x20AC;? Andrea subscribes to using herbal treatments to help the plant. There are just about as many medical uses for herbs as there minor ailments and drinks a tincture each day made from cayenne (for are ailments amongst humans. u good circulation), garlic and horseradish (for lowering blood pressure), mixed in with a few other ingredients.

She promotes the notion of people being involved in their healthcare and prevention. â&#x20AC;&#x153;There are alternatives to main stream mediHERB BENEFITS ACTIVE PLANT PARTS cine, and you donâ&#x20AC;&#x2122;t have to go with the flow Basil Improves lack of appetite, cuts & scrapes young leaves of society just because. Find out about them Parsley Improve bad breath, relieves flatulence leaves and find what works for you.â&#x20AC;?

BENEFICIAL HERBS

Among using herbs for their health benefits, she prefers to dry her herbs for cooking, along with making herb infused vinegars for cooking, marinating, and as a dressing.

Andrea had this advice for novice herbalists, â&#x20AC;&#x153;Certainly donâ&#x20AC;&#x2122;t be intimidated. Herbs want to grow, and most come from an arid climate

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Inland Northwest Conservation Resource Guide

T

he Spokane Conservation District has compiled a list of agencies and organizations in the region that can provide information and technical assistance on a wide variety of environmental and natural resource issues, especially as they relate to living in the country. This directory is just a partial list of resources that could be available to you. There are virtually unlimited information resources that can be found on websites around the world. The ones listed here however, are local governmental entities that can provide not only information on

natural resource and environmental issues, but some can also provide on-site technical assistance. From production agriculture to nuisance wildlife and everything in between, this resource guide will help you find the information or assistance you need. There will be multiple listings for a particular issue and probably multiple issues addressed by several entities. Most of the listed agencies are sources of information and are in some way regulatory. All conservation districts are non-regulatory and provide on-site technical assistance as well as information. Extension

FARM SERVICE AGENCY, USDA

WA STATE DEPARTMENT OF AGRICULTURE

www.fsa.usda.gov 509-323-3000

NATIONAL INSTITUTE OF FOOD AND AGRICULTURE

www.agr.wa.gov 360-902-1800

WA STATE DEPARTMENT OF ECOLOGY

www.nifa.usda.gov

www.ecy.wa.gov/ 509-329-3400

NATURAL RESOURCES CONSERVATION SERVICE, USDA

WA STATE DEPARTMENT OF FISH & WILDLIFE

www.nrcs.usda.gov 509-924-7350

www.wdfw.wa.gov/ TeamSpokane@dfw.wa.gov 509-892-1001

NRCS, USDA WA STATE OFFICE

www.wa.nrcs.usda.gov 509-323-2900

RURAL DEVELOPMENT, USDA

www.rurdev.usda.gov trini.mayo@wa.usda.gov 509-663-4019

US FISH & WILDLIFE SERVICE

www.fws.gov/turnbull/ Turnbull@fws.gov 509-235-4723

WA STATE DEPARTMENT OF NATURAL RESOURCES

www.dnr.wa.gov information@dnr.wa.gov 360-902-1000

WA STATE DEPARTMENT OF TRANSPORTATION

www.wsdot.wa.gov/environment/default.htm SeeS@wsdot.wa.gov 360-705-7372 ADAMS CONSERVATION DISTRICT

US FOREST SERVICE

www.fs.fed.us

10 • July 2013

www.adamscd.org adamscd02@ritzcom.net 509-659-1553

offices are also non-regulatory.

This month, the guide will focus on government agencies, and Extension offices. Subsequent issues will feature NGO’s (non-governmental organizations) and private industry.

The phone numbers, email addresses and websites have all been checked and are valid. If, while looking through the directory, you don’t find any listing for a particular issue you have on your property, please contact the Spokane Conservation District. If we don’t know the answer or can’t provide that particular service, we promise to put you in touch with someone who can.

FERRY COUNTY CONSERVATION DISTRICT

lloyd-odell@conservewa.net 509-775-3473 LINCOLN COUNTY CONSERVATION DISTRICT

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PEND OREILLE COUNTY CONSERVATION DISTRICT

www.pocd.org/wordpress/ POCD@conservewa.net 509-447-5370

SPOKANE COUNTY CONSERVATION DISTRICT

www.sccd.org Jim-armstrong@sccd.org 509-535-7274

STEVENS COUNTY CONSERVATION DISTRICT

www.co.stevens.wa.us/cons_ district/default.htm SCCD@co.stevens.wa.us 509-685-0937, ext 3

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Spokane Conservation District

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WATER RESOURCES N Stream bank & riparian restoration N Water quality N Livestock and land N Off site watering N Riparian fencing N Wetlands N Manure spreader rental N Permitting assistance N Cost-share programs

FORESTRY N Annual tree and shrub sale N Urban and rural forestry N Fire prevention assessments N Avista shade tree program N Technical assistance N Wildlife habitat

PRODUCTION AGRICULTURE N Direct Seed Loan Program N Soil erosion prevention N Technical assistance N Cross Slot no-till drill rental N Farm tours N No-till mentor programs N Cost-share

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SMALL FARM PROGRAM N Technical assistance N Marketing N Community gardens N Pasture management N Workshops N Livestock management

SOILS N Testing lab N On-site assistance N Soil survey and analysis

FERRY COUNTY NOXIOUS WEED BOARD

www.ferry-county.com/Other_Depts/Weed.asp wbcoord@co.ferry.wa.us 509-775-5225, ext 1111 PEND OREILLE COUNTY NOXIOUS WEED BOARD

www.pendoreilleco.org/county/weed.asp ssorby@pendoreille.org 509-447-2402 SPOKANE COUNTY NOXIOUS WEED BOARD

www.spokanecounty.org/WeedBoard/ content.aspx?c=1443 weedboard@spokanecounty.org 509-477-5777 STEVENS COUNTY NOXIOUS WEED BOARD

www.co.stevens.wa.us/weedboard/ weedboard@co.stevens.wa.us 509-684-7590

WSU ADAMS COUNTY EXTENSION

www.lincoln-adams.wsu.edu/ robertk@wsu.edu 509-659-3209

WSU FERRY COUNTY EXTENSION

www.county.wsu.edu/ferry fagerlie@wsu.edu 509-775-5225, ext 1116

WSU LINCOLN COUNTY EXTENSION

www.lincoln-adams.wsu.edu/ robertk@wsu.edu 509-725-4171

WSU PEND OREILLE COUNTY EXTENSION

www.pendoreille.wsu.edu/ carla.pogson@wsu.edu 509-447-2401

WSU SPOKANE COUNTY EXTENSION

www.spokane-county.wsu.edu/ 509-477-2048

WSU STEVENS COUNTY EXTENSION

www.county.wsu.edu extensionstevens@wsu.edu 509-684-2588

Toxic Waste, Pesticides Pest Management Forestry, Fire Prevention Noxious Weeds Livestock ISSUES Water, Shores, Wetlands Wildlife Small Farms Production Ag Pasture Management Soil Erosion

Country Living in the Inland Northwest

July 2013 â&#x20AC;˘ 11

Putting Food Up... If you can, CAN

By Anna Kestell

H

ome canning is experiencing resurgence. There is an alluring appeal to putting up your own food. An upswing in home fruit and vegetable gardening has piqued the interest in food preservation. If you don’t grow your own garden, buying locally grown produce and putting it up allows you to enjoy the flavors of summer throughout the year.

While you might ask yourself, “what about my Aunt Fanny’s fabulous fig compote recipe? The family has been using it for years

With the proper equipment, you can safely preserve your harvest. The basic rules of canning are fairly simple but it is important to follow the rules to assure you and your family’s safety.

1. Always use tested and approved recipes.

Check out the most current issue of the Ball®Blue Book Guide to Preserving the fifth edition of So Easy to Preservefrom the University of Georgia Extension, home of the National Center for Home Preservation, available online at www.soeasytopreserve. com These editions contain the most recent, research-backed information including recipes and processing times for various foods.

12 • July 2013

without problems and because it is a closely guarded secret, it would not appear in any publication!” Most likely, you would be able

to find a recipe similar to the family recipe in one of the recently published editions mentioned above, your local cooperative extension service, or other reliable sources such as manufacturers of home canning equipment. Be a proponent of the “better safe than sorry” rule. Always use tested and approved recipes.

2. High acid foods may be water-bath canned (212̊ F at sea level).

These foods include most fruits, tomatoes (with added acid), pickles, jams, jellies and other preserves. Water bath canning is an approved method for high acid food preservation. Old, out-of-date, novel, or unique methods can be extremely dangerous and are not recommended. The open-kettle method is one that is considered unsafe. The openkettle method used no processing once the cooked food was placed in a jar which would potentially allow bacteria, yeasts, and molds to contaminate the food. Steam canning, a novel way to process food using steam, is not recommended at this time because processing times for current models have not been

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sufficiently researched. The steam canners do not heat food in jars the same way a boiling water bath does and most certainly cannot reach the heat required to preserve low acid foods. Food poisoning is not worth it and can be potentially deadly!

3. Low acid foods require pressure canning (240̊ F at sea level).

This is the only safe method for canning vegetables, meats, poultry, and seafood. The minute you add a vegetable to a recipe (that is not being pickled), you must pressure can.

Do not be afraid of pressure canning. All pressure canners manufactured within the last 40 years have at least one, if not more, safety devices incorporated into their design.

4. Adjust for Altitude Know the altitude of your canning location.

Adjustments to processing times in water bath canning and pressure level in pressure canners are made for altitudes above sea level.

There you have it, the simple rules of canning. The details are outlined in a current food preservation publication (see point number one above). Also, safe home preservation methods are shared through your local Extension.

Canning is a sort of art. Take the time to learn how to can your foods. Canners can control the amount of sugar or salt that goes into their preserved foods, so you can better manage a healthy diet. Ask your extended family members for their best canning recipes or tips to keep your home grown foods throughout the year. Home grown and canned foods can make for a thoughtful gift as well.

Capturing the flavors of summer crops by canning is worthy work. Keeping local food on your plate throughout the year helps keep food costs down, allows for you to know what is in what you eat, helps create memories of growing or going to the farmers market for food, and gives you an incomparable skill in self-sufficiency. u

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Country Living in the Inland Northwest

July 2013 • 13

The Grass Isnâ&#x20AC;&#x2122;t Always Greener

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14 â&#x20AC;˘ July 2013

W

eâ&#x20AC;&#x2122;re approaching the hottest days of the summer, but for a growing number of Inland Northwesterners, the idea of spending more time watering and mowing the lawn is losing its appeal. Thatâ&#x20AC;&#x2122;s why many homeowners are turning to alternative lawns, in order to reduce the amount of money, water and labor spent keeping the grass green.Â

slowly, so they can be mowed less frequently than conventional lawns. In fact some people donâ&#x20AC;&#x2122;t mow them at all for a softer look and feel. In the second or third year after planting you can also turn off the water completely and let these grasses go dormant in the summer.

If you donâ&#x20AC;&#x2122;t require a uniform stand of This isnâ&#x20AC;&#x2122;t to say that turf grass has no place grass, some mixes include low-growing flowin our yard. It makes a great playing surface ers for a meadow look. Clovers are included for children, pets, and adults too. Turf grass to fix nitrogen, and help fertilize plants. Engstands up to heavy foot traffic in ways that lish daisies and yarrow add both flowers and many other plants a different texture cannot. Studies of leaves. You There is no rule that says you have shown that a have to replace turf grass with can check out large expanse of these seed mixes grass has a sooth- just one plant. Try a combination at Nichols Garden ing effect on peo- like Blue fescue, Lambâ&#x20AC;&#x2122;s ear, and Nursery, www. ple around it. NicholsGardenCreeping phlox.

Nursery.com Unfortunately, our standard lawn has drawbacks as well. It Total lawn replacement isnâ&#x20AC;&#x2122;t for everyone. requires plenty of water to stay green during Although it pays off in the end, the initial our long hot summers. Fertilizer, herbicides expense is a hurdle to many. Some neighand other chemicals may be needed to keep it borhood covenants require a standard lawn, healthy and crowd out weeds. Steep slopes and lawn maintenance practices. In some may make standard lawn chores difficult or families, not everyone wants to give up the even hazardous. Fortunately, there are alter- lawn either. If thatâ&#x20AC;&#x2122;s the case, then perhaps it natives that can work just as wellâ&#x20AC;Ś.or better! would work to reduce the area of turf in favor of something different.

The standard lawn mix in our area is Kentucky bluegrass, Perennial ryegrass and a few The first step is evaluating your lawn. Look species of fescue. These grow into beautiful for spots that donâ&#x20AC;&#x2122;t support healthy grass. lawns, but they do take plenty of water, fertil- Is an area too hard to maintain? Examples izer and maintenance. Through research and of this would be steep slopes that are hard lots of testing, growers at Oregon State Uni- to mow or â&#x20AC;&#x2DC;the back fortyâ&#x20AC;&#x2122; where you canâ&#x20AC;&#x2122;t versity have developed new lawn seed mixes reach with a hose.  Do you have spots where that require little to no fertilizer and less than the turf is really thin and patchy? Grass does 1/3 the water of normal grasses. poorly where it has to compete with trees and shrubs for root space or if itâ&#x20AC;&#x2122;s in dense shade. Oregon State University recommended Maybe the soil doesnâ&#x20AC;&#x2122;t hold nutrients very mixes are primarily made of different spewell, and the fertilizer you apply gets washed cies of fine fescue, which is drought tolerant, out of the root zone before the grass plants and grows well in partial shade. Fertilizer is can grab it. rarely used, except at planting. Fescues grow Bountiful Life

If you have areas of lawn that match these descriptions, you can convert them to lower maintenance alternatives that are better suited to the conditions in your landscape.

Ground covers should be matched to the conditions of the area where they are to be planted.

If your site is sunny and dry, look for alternative plants like creeping junipers, sedum or Wooly thyme. If the site has some shade, you might try Ajuga, or Sweet woodruff.

These two can be invasive, so plant them where they can take over without displacing other plants.

Kinnikinnick is a native ground cover that takes sun or part shade, is drought tolerant and evergreen. Wild ginger (Asarum) is another native, but it does best in shady areas.

Both are slow growing, so plant it where you don’t need immediate cover, and mulch the area with bark to control weeds during the establishment period.

Kinnikinnick

There is no rule that says you have to replace turf grass with just one plant. Try a combination like Blue fescue, Lamb’s ear, and Creeping phlox. These plants have different seasons of interest, but are low maintenance and grow in many different kinds of soils. Like many ground covers, these spread, so use them with caution.

Keep in mind that you will need to water any of these plants regularly in the first year or two after installation. They will need irrigation to establish and grow sufficient roots.

You may need to continue watering them during the hottest parts of the summer as well, but nowhere near as often as turf grass.

Woody Thyme

Turf renovation or reseeding is most successful in the fall or spring, so take this summer to evaluate your landscape. Do you need or want as much lawn as you have? Would you like to use less water, spend less time and money on your turf? You have alternatives!

If you have questions about how to renovate or reseed your lawn, please contact the Master Gardener clinic at mastergardener@spokanecounty.org or call 509-477-2181. u

Country Living in the Inland Northwest

Sedum as ground cover

July 2013 • 15

Pocket Gopher Patrol

Population Control on Your Property

By Pat Munts

B

y many accounts, gophers are having a field day in local gardens, lawns and pastures this summer. Their mounds of dirt are popping up everywhere leaving many gardeners frustrated in more ways than one; the main method used to catch the little critters

was outlawed in 2000 by Initiative 713.

Washington voters supported Initiative 713 that stopped the irresponsible trapping of wildlife using body gripping traps. The state Attorney Generalâ&#x20AC;&#x2122;s Office then determined that the law included gophers and moles. In another twist, it only outlawed the use of the traps not their sale.

Gophers form a fan shaped mound to one side of the exit hole

To set the record straight, we donâ&#x20AC;&#x2122;t have moles in this part of the state mainly because our soil tends to be too hard and dry for them to dig through.

Pocket gophers have much stronger front feet to loosen soil and when it gets particularly hard, they chisel their way

using their large incisor teeth. They push the excess soil from their digging out through a short lateral tunnel forming a fan shaped mound to one side of the exit hole.

Pocket gophers are classified as rodents and eat roots, bulbs and other fleshy plant material underground, as well as leaves, stems, and bark on the surface. Pocket gophers have eight inch long stout bodies with short legs and long claws for digging. They have a blunt head with two large yellow incisor teeth exposed outside the mouth. The â&#x20AC;&#x153;pocketâ&#x20AC;? refers to two deep fur-lined external pouches in the animalâ&#x20AC;&#x2122;s cheeks that are used to transport food They are solitary animals except during the spring and early summer breeding season.

Their territories donâ&#x20AC;&#x2122;t overlap but under

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ideal conditions, there may be two to 20 gophers an acre.

That series of mounds in your yard may be caused by only one animal. A gopher may feed in an area for a short time before moving on to a new location.

While many people consider gophers a nuisance, they are an important part of terrestrial ecology. They mix mineral soil from deep underground with surface organic material.

Their old nesting material, food stores and waste products add organic material deep in the soil. Their tunneling loosens soil compacted by grazing animals or machinery. Their tunnels also provide homes for other small animals and they themselves are an important link in the food chain of predators.

Controlling gophers is not easy and with traps outlawed your success will be unpredictable. Numerous home remedies like bleach, moth balls, castor oil-based sprays or pellets, red pepper concoctions, vibrators, ultrasonic devices and gas bombs have not proved to be consistently effective.

Poison baits are not selective and could kill any animal including raptors that eat the dead gopher. Gas cartridges, concussion and smoke bombs and flooding may be effective on newly started tunnel systems but are often ineffective on intricate, well established systems because the gas, smoke or water canâ&#x20AC;&#x2122;t reach all the space. Gophers tend to quickly wall off a tunnel when they sense a problem.

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With the options for controlling moles and gophers limited, what can a homeowner do?

Develop small flower and bulb beds that are protected by an underground barrier of metal flashing or hardware cloth that goes down 24 inches. Bulbs can be planted in boxes made of wire mesh that will exclude the animals. Tree trunks can be surrounded by wire in the winter. Treat lawn insect problems to reduce their availability as food. Encourage predators especially hawks and owls to hang around by putting up nest boxes or mowing problem areas so the birds can see any animals that come to the surface. Put hardware cloth on the bottoms of raised bed boxes.

Reduce the size of lawn areas or cut the grass high enough that the mounds aren’t as visible. Walk your property daily and smooth out mounds and uncover small plants that were buried or pushed aside.

Check out the Washington Department of Fish and Wildlife’s website for more information on gophers and other wildlife at: http:// wdfw.wa.gov/wlm/living/index.htm u

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onserving water is probably way down on the list of priorities right now given the copious amounts of rain around the region in the past couple of weeks. But this wet weather pattern will give way to our typical hot and dry summer and preparing now for that weather will help your lawn and garden immensely when it does get hot.

First, let’s start off with saving and utilizing the best and cheapest water you will ever have: rainwater. If you don’t have a rain barrel yet, you should get one. We have one that collects all of the water that drains off the north side of the house. The way the gutters and down spouts were installed on the house, it would have drained onto the patio and would have been a problem rather than a resource without the rain barrel. The barrel is heavy plastic and actually rather nice looking. It holds about 60 gallons of water and will fill in just a few minutes during a heavy rain. It has a hose bib about 18” from the bottom and a drain on the bottom with hose and shutoff valve. I will let the barrel fill and then direct the hose from the drain to an area just off the patio that is very rocky and doesn’t hold water and open the valve. As the rain slows down, I will shut the valve and let the barrel fill. When the planter boxes on the decks and patio start to dry out after the rain, I can utilize the 60 gallons of rainwater for several days. I also have a 1 gallon jug in the shower to catch the water from the shower as we wait for the hot water to get there. I capture a couple gallons of water per shower and also use that to water the planter boxes on the decks and patio. The accumulated savings of water are huge!

In the big garden, we utilize drip irrigation and soaker hoses to place the water where it is needed. This takes careful planning when planting the garden to be sure that all areas of the garden can be irrigated without having to hand water or use a broadcast sprinkler.

While it does take a bit more effort to plan and install garden irrigation of this nature, the payoff is huge when it comes to saving water and being efficient in the placement.

An added bonus is your irrigation is directed at the plants you want to irrigate and not the weeds you would need to pull.

We use the soaker hoses on the row crops where there is very little space between the Country Living in the Inland Northwest

Soaker hoses work well with row crops.

Indivudual plants like tomatoes do better with drip irrigation

Soaker hoses allow you to direct irrigation at plants that need it, and not weeds

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July 2013 • 23

rows and the hose can efficiently water each plant. Where there are a couple of feet or more between plants like the tomatoes, peppers and mounds for cucumbers and squashes, the best application would be drip systems with emitters. The water supply is the same source with Y’s installed in the line to direct water to specific zones. If there is a pressure reducer on the system, battery powered timers can be installed to have the water come on during specific times or on specific days. If you do utilize a timer on any section of your irrigation, in your garden or the lawn, be sure to turn it off when it is raining!

Water is a precious resource that is very limited, even in the Pacific Northwest. Our sole-source aquifer that provides water for more than 500,000 people has started to decline in volume and is showing signs of contamination. The people in the Inland Northwest use far more than average compared to other areas of the country, even Seattle.

Perhaps that’s because we can turn on the tap anytime and we have water but that supply is not limitless. We have water to use but not water to waste. u

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2013 Summer Rodeo Schedule July 2013

Cheney Rodeo July 12-14 Cheney, WA 509-235-4848 cheneyrodeo.com

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August 2013

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Klickitat County Fair & Rodeo August 22

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Ritzville Labor Day Fair & Rodeo August 30-31 Ritzville, WA 509-999-5854 pro-westrodeos.com

Ellensburg Rodeo August 30-September 2 Ellensburg, WA 800-637-2444 ellensburgrodeo.com

September 2013

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Lewiston Roundup September 4-7 Lewiston, ID 866-906-6324 lewistonroundup.org

Spokane County Interstate Rodeo September 6-7

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Palouse Empire Rodeo September 7-8 Colfax, WA 509-288-1866 palouseempirefair.org

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October 2013 PRO-WEST Finals October 4-5 Coeur d’Alene, ID, pro-westrodeos.com

Moses Lake, WA 509-765-6393 moseslakeroundup.com

To have your rodeo information included, please call Bountiful Life at Exchange Publishing: 509-922-3456 or email to: BountifulLife@ExchangePublishing.com 26 • July 2013

Bountiful Life

Aromatic Herbs!

LARGEST SELECTION OF TREATED LUMBER

By Ashley Lewan

Y

ou’ve probably heard the term Herbs de Provence thrown around and called for in recipes. This aromatic mixture of herbs originated in the south of France, and brings unrivaled flavor to any dish. You can buy a jar from the grocery store, but it’s just as easy to visit your farmers market or your own window box of herbs and quickly whip up your own blend. It can be pricey in stores, so this is an inexpensive solution to small expensive quantities.

It’s excellent on chicken, roasted vegetables and rice.

One of my favorite things to do is mix it into butter and spread it on freshly baked bread or melt it over popcorn!

Herbs de Provence is perfect in just about any dish. Experiment with your favorite recies.

Ingredients: • ½ cup thyme leaf • ¼ cup marjoram leaf • 2 Tbsp of cut and sifted rosemary leaf • 2 Tbsp savory

• 2 tsp lavender flowers, lightly chopped • 2 tsp dried orange zest (optional) • 1 tsp ground fennel

Jeremiah Rostberg

Painting Contractor

Directions: If you are zesting an orange yourself, remove the zest of one orange & dry in an oven on the lowest setting until completely dry. Place in a food processor and lightly pulse. If you prefer, you can also pulse the lavender flowers in the food processor. This will create a finer mi. Feel free to experiement with textures. Mix all ingredients in a jar or bowl until well blended. Store in an air tight container for up to a year. It’s important to store your herbs correctly, in order to maintain freshness.

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July 2013 • 27

Chicken Francese

by Ashley Lewan

U

tilize your Herbs de Provence with this mouthwatering and summery recipe.

You’ll have to make a lot, because everyone will want seconds and thirds! My mother used to make this for us and as soon as we smelled the citrus and chicken cooking, we knew that we were in for a treat! The light lemon flavor is highlighted by the rosemary and lavender in your herb mix, but remember: a little bit of Herbs de Provence goes a long way! And with the addition of fresh parsley, your end result will be a crowd pleasing favorite.

Directions 1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about ¼” thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper and about half of your Herbs de Provence. In a wide bowl, beat the eggs with the water to make an egg wash. Heat the oil over mediumhigh flame in a large skillet.

2. Dredge both sides of the chicken in the seasoned flour and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is hot, add the chicken and fry for about 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer in order to keep it warm.

3. Toss the lemon slices into the pan and cook for 1-2 minutes, until fragrant. Add the wine, broth and lemon juice and simmer for 5 minutes. Roll the butter in some flour and add to the skillet to thicken the sauce. Stir to dissolve the flour. Reduce heat to medium-low and return the chicken to the pan. Place the lemon slices on top of the chicken and gently simmer for 2 minutes to heat the chicken through. Season with salt and pepper and the rest of your Herbs de Provence. To garnish, add chopped parsley before serving.

Ingredients: • 4 skinless, boneless chicken breasts • All-purpose flour, for dredging • Sea salt and freshly ground black pepper • 4 large eggs • 3 Tbsp water • ¼ cup extra-virgin olive oil • ½ lemon, with rind, cut in thin rounds

• ½ cup dry white wine • 1 cup chicken broth • ½ lemon, juiced • 2 Tbsp unsalted butter • ¼ cup Herbs de Provence • Fresh parsley, chopped (to garnish-optional)

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28 • July 2013

Bountiful Life

Lentil Quiche

By Ashley Lewan

L

entils. I love lentils. However, most other people I meet don’t really know what to do with them. Or they think they’re boring. They’ve tried one lentil soup and written them off. Give them another shot! They’re such a versatile legume and this lentil quiche will knock your socks off. You can make it the night before a family breakfast so you keep the heat down in your house and just warm it up the next morning!

Directions: Preheat your oven to 375 degrees F. Place the onion and olive oil into a 9” deep dish pie plate or tart pan. Bake for about 15 minutes, or until onion is tender. Place the lentil and water into a saucepan and bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain most of the water off, and then place the broccoli florets on top of the lentils. Cover and cook for about 5 minutes. This will dry the lentils and cook the broccoli.

Transfer the lentils, broccoli and tomatoes to the pie plate with the onions and stir to evenly distribute each item. Stir in cheese at this point, if you’re using it. In a medium bowl, whisk together the eggs, milk, salt and Herbs de Provence. Pour over the ingredients in the pie plate.

Bake for 45 minutes, or until the center is firm when the quiche is jiggled. Cool for a few minutes before slicing and serving.

Ingredients: • 1 cup chopped onion

• 4 eggs, beaten

• 2 Tbsp olive oil

• 1 cup milk

• ½ cup dried lentils

• 1 tsp salt

• 2 cups water

• Ground black pepper to taste

• 2 cups broccoli florets

• 2 tsp Herbs de Provence

• 1 cup chopped fresh tomatoes

• ½ cup shredded cheddar cheese (optional)

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July 2013 • 29

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July 2013 • 31

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