2 | Central Oregon Living | Summer 2013
Silhouette® Window Shadings
ON QUALIFYING PURCHASES OF HUNTER DOUGLAS MOTORIZED WINDOW FASHIONS.* JUNE 15- SEPTEMBER 3, 2013 Luminette® Privacy Sheers
RELAX. LET YOUR SHADES DO ALL THE MOVING. Hunter Douglas motorized window fashions can be controlled by remote, wireless wall switch or the Hunter Douglas Platinum™ App. With the app, Hunter Douglas Platinum™ App Bridge (sold separately) and your Apple® mobile device, you can easily set your window fashions to operate automatically. Call us for details!
Create and schedule custom scenes for the way you live: “Movie Time,” “Sleep Tight,” “Good Morning,” etc.
FREE Platinum™ App Bridge ($283 value)
With purchase of four or more PowerRise® 2.1 products. Now through September 3, 2013. Not valid with other store promotions; Present coupon for discount. Instant savings offered by Classic Window Coverings
1465 SW Knoll Avenue, Bend
541-388-4418
www.classic-coverings.com CCB 157822
Summer 2013 | Central Oregon Living | 3
Alumawood Laguna
Eclipse Retractable Awning
Eclipse Exterior Solar Screen
Equinox Louvered Roof
SAVE $250 OFF ANY EXTERIOR SHADING PRODUCT* *Minimum order $2500. *Now through July 31, 2013. *Present coupon for discount.
Retractable Awnings, Exterior Solar Screens, Shade Structures, Patio Covers 1465 SW Knoll Avenue, Bend
541-389-9983
www.shadeondemand.com
Shade on Demand is a division of Classic Coverings and Design, Inc. 4 | Central Oregon Living | Summer 2013
CCB 157822
Central Oregon Living
FEATURES
SUMMER 2013
HIGH DESERT LIFESTYLES 8 11 19 20 23 24 27
central oregon builders showcase chefs on tour featuring kitchens, chefs & menus protect the beauty of wood chef your kitchen powered by the sun sun-tea recipes capturing the aloha spirit
IN THE GARDEN 30 growing vertical 32 central oregon garden calendar 35 no trouble in solar city
23
Powered by the Sun
20
27
Chef Your Kitchen
8
Capturing the Aloha Spirit
COBA Tour of Homes
38 expert advice - real estate To subscribe or to learn more about Central Oregon Living, The Bulletin and Western Communications, including advertising and commercial print opportunities, please call 541-385-5800 or visit www.bendbulletin.com.
Central Oregon Living Summer 2013 is a product of The Bulletin’s Special Projects Division, 1777 SW Chandler Ave., Bend OR 97702. All content is the property of The Bulletin/Western Communications Inc., and may not be reproduced without written consent.
Printed by Northwest Web Press. www.nnorthwestwebpress.com Story ideas may be submitted to editor Ben Montgomery for consideration. Contact him at (541) 383-0379 or bmontgomery@bendbulletin.com.
Staff members for The Bulletin’s special projects division include: Martha Tiller, Special Projects Manager; Ben Montgomery, Special Projects Editor; Nicole Werner, Special Projects Image and New Media; Stacie Oberson, Special Projects Coordinator.
Cover photo by Nicole Werner
Published Saturday, June 29, 2013
Summer 2013 | Central Oregon Living | 5
EDITOR’S
note
Deadlines on tour I know deadlines. I do. Stack them end to end, and they form the backbone of my position here at The Bulletin, one made up of editorial deadlines, advertising deadlines, photo deadlines and production deadlines. I set deadlines, I extend deadlines, I push deadlines and I fret deadlines. Some deadlines are distant while others seem too tight, forcing you to question the feasibility of a 40-hour work week. But they’re deadlines, and my job — our job — is to respect them, honor them and make them without excuse. Sometimes after discussing deadlines, someone will ask me about my drop-dead deadline, and I sense the makings of a misunderstanding. Deadlines by their very nature are final. It’s what I both love and loathe about them, and it’s why in many ways they can seem as much a crutch as a burden.
There’s something liberating in knowing that the project you’re working on today — the one that’s keeping you late at work, up at night, biting your nails and questioning your personal resolve — has an expiration date. There’s an end, and you can see it. It’s marked in bold red letters on the calendar in front of you — the finish line, for better or for worse. And then it starts again. On your marks, set … another race to the finish with points for style. Such is life in a deadline-driven world. Life is much the same in the world of the local home builder, it seems, especially with the upcoming Central Oregon Builders Association (COBA) Tour of Homes looming large on the July calendar. (See “Central Oregon’s Builders Showcase” on pages 8-10.) An event designed years ago to allow builders and contractors to showcase the very best in home design, craftsmanship and innovation, the Tour of Homes is the chance for each of them to publicly display their best work. Few in the local building industry take this event lightly
And yet, as I write this, many of the homes scheduled to be shown during the tour are incomplete. As the event approaches, participating builders and contractors have kicked it into high gear, regularly facing multiple timelines and deadlines set for purposes of logistics, safety, adherence and, ultimately, completion. From the outside looking in, the process seems daunting and the deadlines unmanageable. And yet, by Friday, July 19 — day one of the tour — precedent assures us that every tile, shingle and paver will be in its rightful place; every system will be in check; and each home will be tastefully furnished with a casual air that in no way acknowledges the photo finish that occurred at the home just hours earlier. Forget the finished homes for a moment. The process leading up to the Tour of Homes each year is a thing of beauty in and of itself. It sure makes putting together a few magazines and event guides for a living seem like a cake walk. Ben Montgomery is The Bulletin’s special projects editor.
EDITORIAL CONTRIBUTORS
ANNISSA ANDERSON, a freelance writer and public relations consultant, also studied culinary arts and worked as a pastry chef in another life. She writes regularly for The Bulletin and other local publications.
An avid crocheter and origamist, JOHN CAL worked as a baker, head chef, ukuleleist, and Sno-Cat driver before settling into writing. He enjoys filling his time with yoga, postcard writing, and collecting bowties as well as candy from around the world. He lives in Sisters.
6 | Central Oregon Living | Summer 2013
AMY JO DETWEILER has been working as OSU Extension Horticulture Faculty in Central Oregon for 12 years. She provides education in home horticulture, commercial horticulture, and provides annual training for the local OSU Master Gardener™ Program.
Enthusiastic and outgoing, BRIDGET McGINN enjoys meeting new people and sharing their stories. She spends her days working as a marketing and advertising professional, making photos or documentary films and spending time with her family.
GREGG MORRIS is a local freelance writer and musician. You can find him around town finishing articles at the local tea shop, performing with his band, Organic Music Farm, homeschooling his daughter, or executing his duties with the Deschutes Co. Search and Rescue team.
NATE PEDERSEN is a community librarian with Deschutes Public Library. He also moonlights as a freelance journalist. He lives in Bend with his author wife, April Tucholke, and their dog. His website is natepedersen.com.
M. Jacobs Fine Furniture proudly presents THE BEAUTIFUL, WARM WOOD AND INVITING COLLECTION OF
WHITTIER WOOD FURNITURE
Free Statewide Delivery* • Bend River Promenade www.mjacobsfamilyofstores.com • 541-382-5900 • Toll Free 1-800-275-7214 Open Mon.-Fri. 10AM to 7PM • Sat. & Sun. 10AM to 6PM
*$999 or more. Summer 2013 | Central Oregon Living | 7
COBA TOUR OF HOMES 2013 | JULY 19-21, 26-28 ™
COBA TOUR OF HOMES gives area builders the opportunity to display their best work to the ™
Central Oregon’s
Builders Showcase by Gregg Morris, for The Bulletin Special Projects | Photos by Nicole Werner
8 | Central Oregon Living | Summer 2013
While Central Oregon real estate and home building goes in cycles, the one constant since 1989 has been the Central Oregon Builders Association (COBA) Tour of Homes™. Taking place the weekends of July 19-21 and 26-28, the tour stretches from Bend to Redmond and Brasada Ranch to Eagle Crest. “This year, we have a broad range of homes, from the $100,000 house to the [nearly] million dollar one,” said Andy High, membership director for COBA. “We have many green houses, including two netzero homes.” Now in its 24th year, the tour will feature 44 homes from across Central Oregon. As a positive indication the building industry is rebounding, that number is up 30 percent from last year. Another encouraging sign is that there are no “encore homes” this year — homes that were on last year’s tour. Each home and its builder will vie for awards within 11 price categories. These awards include Best architectural design, best kitchen, best interior finish, best master suite, best landscaping, best feature, best value, best of show, and the green building awards.
“The Tour of Homes is an important time for builders to showcase some of the newest home technologies.“ “The Tour of Homes™ is an important time for builders to showcase some of the newest home technologies,” she said. “There’s nothing like seeing an energy efficient home in person. “ High agrees. “For the people who are touring the homes, this is a good chance to view the trends and techniques of today’s builders,” he said. “It’s nice to see all of the energy efficiency characteristics of the new homes.”
An estimated 15,000 people, some from as far away as Texas, will view the homes this year. “Solaire uses this time to educate people on the benefits of home energy efficiency,” O’Neil said.
Energy and Design
As in years past, energy efficiency is a main characteristic of the homes on this year’s tour. Homes like the one Greg Welch Construction is highlighting in Tetherow are touting certifications such as, “Energy Star Home” and “Net-Zero Home.” Sixteen-inch walls, triple-pane windows, solar panels, LED lighting and low-VOC interior finishes are just some of the features on display, showing how efficiency and design can go hand in hand. Solaire Homebuilders is interested in showing off the design attributes of their home in Bend’s NorthWest Crossing neighborhood.
For Builders and Buyers
The Tour of Homes™ has become a tradition for Central Oregon builders and participants alike. The builders use it as a place to show off building and design techniques as well as interesting characteristics of their homes. Meanwhile, the viewers can shop for a new home or just get a sense of what’s out there. “In our growing community, the Tour of Homes™ is our builders’ best opportunity to get people into their homes,” High said. “This is a great marketing opportunity for them.” Cindi O’Neil of Solaire Homebuilders says the tour also offers the ideal opportunity to unveil new energy effiency techniques and features to the public. Summer 2013 | Central Oregon Living | 9
Their goal is to win the best architectural design category. The house follows acclaimed designer Frank Lloyd Wright’s usonian design. “The goal was to build a functional home with Frank Lloyd Wright characteristics,” O’Neil said. “The Passivhaus design requires very little energy to heat and cool the home.”
Price-Point Particular
This year, Hayden Homes is showing the least expensive home on the tour at $97,000. It is a two-bedroom, one-bath, 840-square-foot WiseSize kit home in Redmond. On the other end of the spectrum, the most expensive home is a $950,000 home in Eagle Crest. Also of note, the nonprofit arm of COBA, Building Partners for Affordable Housing, is offering up to $25,000 in down payment assistance for “workforce families in Central Oregon to live in safe, affordable housing.” For more information on this assistance grant from Building Partners for Affordable Housing, contact Tim Knopp, executive vice president of COBA, at 541389-1058 or timk@coba.org. Sponsors for this year’s COBA Tour of Homes™ include The Garner Group, Umpqua Bank, Earth Advantage, and the Energy Trust of Oregon. More information on the Central Oregon Builders Association Tour of Homes™ can be found at www.connectiondepot.com or by calling 541-389-1058. The official Tour of Homes™ guide will publish in The Bulletin on Wednesday, July 17.
25% Off Exclusive Signature Series® NEW Showroom featuring Hunter Douglas® and Signature Series® Yes, We Sell Hunter Douglas® Shutters Window Blinds Draperies Solar Shades Soft Shades Vertical Blinds Panel Track Woven Woods ®
by Budget Blinds
®
Window Tinting
25
SUMMER SPECIAL!
OFF
Exclusive Signature Series ® Window Treatments by Budget Blinds ®
Locally Owned and Operated. Offer valid through 8/31/13
Call today for your Free in-home consultation and installation
541-788-8444 Find us online at www.BudgetBlinds.com
Valid on Exclusive Signature Series ® Window Treatments only. Offer not valid with any other offers. CCB Licensed #197715 | Bonded | Insured | 30+ Years Experience. 10 | Central Oregon Living | Summer 2013
%
COBA TOUR OF HOMES™
Chefs On Tour WEDNESDAY, JULY 17, 4-9 P.M. Organizers of the Central Oregon Builders Association (COBA) Tour of Homes are always innovating, coming up with new ideas to help builders showcase their homes while offering Central Oregonians the chance to experience something new. In this spirit, Chefs On Tour was unveiled for 2013. Chefs On Tour will take place Wednesday, July 17 from 4 to 9 p.m. During Chefs On Tour, attendees will get a chance to talk with the builders and experience first hand what makes their homes special. Then, they’ll meet the chefs paired with each home’s kitchen and sample their dishes. At the end of the evening, guests will vote for the “Best Chef on Tour.” Creating the personalized dishes will be the chefs from Zydeco, Tetherow, Seventh Mountain
Resort, 10 Barrel, Awbrey Glen Country Club, Blue Pine, and Chef Bette of The Well Traveled Fork. Participating builders include Greg Welch Construction, Solaire Homebuilders, Makena Custom Homes, Pahlisch Homes, Sage Builders, Woodhill Homes, and Structure Development. “It seems like a good way to get people into the home,” said Welch, now in his sixth straight year participating in the Tour of Homes. “We’re happy to have Chef Zach (Hoffman) from Tetherow demonstrating our kitchen.” This exclusive pre-tour event is limited to 400 tickets, which cost $35 per person. Tickets are available through COBA by calling Sheri Terry at 541-389-1058 or emailing her at sherit@coba.com. —Gregg Morris, for The Bulletin
Presenting Sponsors
Supporting Sponsors
Summer 2013 | Central Oregon Living | 11
Julie Burgoni of
MEET THE CHEF
Steve & Cheri Helt • Zydeco
ON THE MENU Grilled molasses marinated flank steak with a cucumber red pepper salad
12 | Central Oregon Living | Summer 2013
1. 3433 NW Bryce Canyon Ln., Bend | Pahlisch Homes Kitchen Features • Glass tile backsplash, under cabinet windows • Slab countertops, beautifully stained cabinetry • Upgraded stainless steel appliances • Double wall ovens, large range • Spacious walk-in pantry • Large island with breakfast bar • Adjacent entertaining bar overlooking the great room • Engineered hardwood throughout
Steve Helt was born in upstate New York. He began to cook professionally at the age of 16. After graduating high school, he attended Michigan State University and graduated with a degree in hotel restaurant institution management. This launched him toward a professional restaurant management career; during which time he managed Houston’s and J Alexander’s Restaurants. He ended his corporate career in 2004 to open his own restaurant in Bend: Zydeco Kitchen and Cocktails. He and his wife, Cheri, wanted a place to settle down and raise their children.
MEET THE CHEF
2. 2162 Lemhi Pass Dr., Bend | Sage Builders Darrin E. Hauser has been a chef for 19 years. His cuisine style is Pacific Northwest Fusion with an emphasis on Southeast Asian flavors. Born and raised in the Pacific Northwest, he attended Portland Community College for his culinary basic studies, then transferred to Clark College in Vancouver, Wash. Darrin’s focus has been golf country clubs, having worked at Waverly and Columbia Edgewater in Portland and for 9 years in Texas. In Portland, he was recipient of the Club Managers’ Association of Oregon Scholarship and attended the Culinary Institute of America, Greystone in Napa Valley, Ca.
Kitchen Features • Modern mid-century design • Casual dining kitchen eating bar with pental quartz slab • Wood flooring throughout the kitchen dining and living room • Open floor plan perfect for entertaining • Exotic Sapele custom wood cabinetry
Darrin Hauser • Awbrey Glen Country Club
ON THE MENU Slowly braised teriyaki beef short ribs with a soft polenta and local micro greens with sesame vinaigrette
Summer 2013 | Central Oregon Living | 13
MEET THE CHEF
Matt Nelter • Blue Pine
ON THE MENU Grilled fresh NW seafood, chilled then tossed with Sicillian olive oil, lemon zest and parsley with crusty bread
3. 2487 NW Drouillard, Bend | Makena Custom Homes Kitchen Features • Custom Sapele wood cabinets • Quartz slab counter tops • GE stainless appliances • Large pantry • Recycle center • Large center island • Soft-close drawers • Kohler plumbing fixtures
Photos below for illustration purposes only.
14 | Central Oregon Living | Summer 2013
Matt Neltner has spent the last 20 years traveling the country as a cook and a carpenter. In 2007, Matt became the executive chef at Deschutes Brewery. In 2012, he left the pub to create imaginative, fine cuisine as Chef at the Kokonee Cafe. Matt’s latest project is the Blue Pine kitchen and bar, a gastro bar, which focuses on an ever-changing small plate menu using the finest Northwest ingredients.
MEET THE CHEF
4. 2181 NW Lolo Dr., Bend | Solaire Homebuilders Chef Bette Fraser’s philosophy for a great meal is simple; buy local products from organic farmers and let the seasonal food speak for itself. That has been the basis for The Wel l Traveled Fork, a diverse culinary company that offers culinary tours th roughout Central Oregon, as well as cooking classes, catering and personal chef services. Join in on the fun and taste the delicious food. Follow the Fork! Photos below for illustration purposes only.
Kitchen Features • Contemporary kitchen • Maple and cherry cabinet • Frank Lloyd Wright interior architectural style • Exposed end “ApplePly” plywood cabinet boxes • Stainless steel appliances, • Meile induction cooktop • USA-made Huntington Forge lighting over central island • Custom granite slab showcasing the central island
Bette Fraser • The Well Traveled Fork
ON THE MENU Hazelnut hummus with Boneyard Beer RPM IPA, French potato salad, and chocolate bourbon cake with C.W. Irwin Bourbon from Oregon Spirit Distillers
Summer 2013 | Central Oregon Living | 15
Cindy Berg Wagner of
MEET THE CHEF
O.J. Robinson • Seventh Mountain Resort
ON THE MENU Four-spice smoked chicken with a hominy-polenta cake and a taster of a house salad of spinach, golden beets, Dijon vinaigrette, red cabbage and pickled fennel.
16 | Central Oregon Living | Summer 2013
5. 1555 Champanelle Way, Bend | Structure Development NW Kitchen Features • Modern amenities and a contemporary rustic style • Soft grey Shaker cabinetry • Vibrant pendant lighting over the island • Couture Percheron wide-plank wood floors • State-of-the-art Bertazzoni gas range and chimney hood • Two Blanco sinks • Kitchen Aid dishwasher and refrigerator • Danby wine cooler
Chef OJ Robinson is the executive chef at Seventh Mountain Resort located in the Deschutes National Forest just a few miles from Bend. There, he oversees two food and beverage outlets as well as a catering operation to for groups of 10 to 350. Born and raised in Bend, Chef OJ has been in the restaurant business in Central Oregon for more than 20 years. He started his career washing dishes at the age of 14, then attended culinary school at Cascade Culinary Institute. He joined Seventh Mountain Resort in December of 2008 as executive chef.
MEET THE CHEF Above Greg Welch Construction kitchen for illustration purposes only.
6. 19470 Randall Ct., Bend | Greg Welch Construction Bringing humor to the kitchen and a delicious twist to every dish he creates, Executive Chef Zac Hoffman has felt the calling to cook since childhood, when at age 7 he asked for a recipe holder for Christmas. Zac’s favorite pastime is fishing on the Deschutes River, where he is constantly inspired by the bounty of his surroundings. He brings this creative passion to the Tetherow menu and the many special events he plans. An Oregon native, he proudly uses locally sourced products whenever possible.
Zac Hoffman • Tetherow Grill
Kitchen Features • Northwest designed home and kitchen with modern influences • Kitchen designed around the chef needs for prepping, cooking, cleaning • Sophisticated hard-rock maple cabinets with sequence and grain match • Multiple eating and interaction zones • GE Monogram stainless appliance • Design allows chef zone while still interacting with great room • Private east-side patio off kitchen
ON THE MENU Mustard braised pork belly canapé with apple chutney and baby arugula
Photos below for illustration purposes only.
Summer 2013 | Central Oregon Living | 17
MEET THE CHEF
James Ludwicki • 10 Barrel
7. 1352 NW Elgin, Bend | Woodhill Homes Kitchen Features
ON THE MENU Braised Pork Belly
18 | Central Oregon Living | Summer 2013
• Open living floor plan • Large kitchen island-great for entertaining • Paint grade cabinets with undercabinet lighting • Electrolux appliances • Unique backsplash • Chroma Slab countertops • Outdoor living area off kitchen • Hardwood flooring throughout living area downstairs
James Ludwicki has been in the food and beverage industry for nearly 20 years, most recently making a name for himself in the craft beer scene in Bend. He loves to experiment with unusual flavor combinations, while utilizing local ingredients to create a masterpiece for the palate. In his free time you will find him ripping down local single-track on his mountain bike or getting “lost” in the woods with his wife and dogs.
COLOR TRENDS
Keep and protect the
NATURAL BEAUTY OF WOOD Wood offers a unique beauty and strength that has made it a builder’s choice for centuries for decking, fences, siding, or furniture. Natural stained wood adds character and increases the value of your outdoor living space. A good thing to remember about wood is that it’s dead. All the forces of nature are coming together to break it down. Proper maintenance can prevent that from happening, keep the surface looking fresh, extend its life, and protect your investment. The life expectancy of all stains depends on weather conditions, exposure, and type of wood. Horizontal surfaces, such as decks should be cleaned and recoated every 12 to 24 months. Vertical applications are a little different. Surfaces with a western or southern exposure may need attention every 2-3 years, and a northern or eastern exposure every 3-4 years. Surface preparation and cleaning is critical for maintaining the beauty of your exterior wood surfaces. It will provide maximum adhesion, better stain penetration, and finish uniformity. The first step to refinish your exterior wood is to sweep, remove all debris, leaves, dirt, and clean the surface.
Three basic types of cleaners are available. If your wood is weathered or has dirt, grime, mold or mildew present, use a wood cleaner. A wood brightener will remove tannin, graying, and rust stains. Wood that has a previous coating or a build-up of coatings, and you want to bring it back to bare wood, a wood stripper
would be the best choice. Allow the wood surface to dry completely, at least 48 hours before applying the stain finish. The recommended finish for cedar, or redwood, is a clear, toner, or semi-transparent alkyd stain, such as Olympic Maximum. These types of products penetrate into the wood fiber, preventing
moisture from seeping into the wood, and highlight the wood grain pattern which nature has provided. Brushing is the preferred method of application. A natural bristle brush works well on all surfaces and provides a smooth and even coverage. The stain may also be applied with a roller, garden sprayer, or airless sprayer. Back brushing after these applications will eliminate pools and puddles. One coat is enough; do not over apply these products. To ensure color consistency, the product should be shaken or stirred before and during use. Before using any product, please read and follow all label directions and cautions. There are many brands of cleaners and stains available. The professionals at Denfeld Paints will offer advice and help you choose the appropriate products, and tools for your successful stain project. After the work is done---sit back and enjoy your backyard paradise. Information provided by Norma Tucker @ Denfeld Paints, Inc. Summer 2013 | Central Oregon Living | 19
Chef Your
KITCHEN by Gregg Morris, for The Bulletin Special Projects
Any kitchen can be a chef’s kitchen with a few modifications in equipment and decor.
20 | Central Oregon Living | Summer 2013
The kitchen is the most versatile room in the house. We snack by the pantry, congregate during parties, do homework on the counter, and of course, we cook and bake there, too. It’s no wonder new home buyers list a nice kitchen as a “must have.” In turn, remodelers often choose the kitchen upgrade as the most important project. Fortunately, those looking to make their kitchens worthy of the chef at their favorite restaurants needn’t tear out the old kitchen to do so. There are some simple upgrades that, by and by, can turn your outdated cooking area into the kitchen of your dreams. Here are 10 areas where you can get started:
Decor
Chefs spend a lot of time in the kitchen, so it’s important to make the room as visually pleasing as possible. Try giving your kitchen an inexpensive makeover by repainting the room and changing the cabinet pulls, pantry knobs and the switch plate covers. You get bonus points for finding a nice rug to match the colors and give your feet a break while you’re baking. Lighting is another easy fix that can offer a huge payoff in the end. “The trend is currently pendant lighting over counters and islands,” said Kelly Kirkland of Bend Lighting. “There are a lot of decorative pendants that are now being offered in LED or another energy efficient option. Recess lighting should be used for the rest of the kitchen. For under-cabinet lighting, use LED rope or tape lighting.”
Multiple Sinks
Sinks are used for a variety of purposes. We wash hands and dishes, let stained pots soak, defrost turkeys, store used dishes before washing and simply pour a glass of water. With a sink upgrade, think about the many accessories that are available. Many times, what seems like a luxury quickly becomes a necessity after multiple uses. The instant hot water dispenser makes tea quickly, while the disposal allows for quick washing. The built-in dish and hand soap promotes cleanliness to keep your kitchen bacteria-free.
Major Appliances
Upgrading your appliances can make you
feel like a professional chef. Tammie Reid of Johnson Brothers TV and Appliance recommends the high-end Sub-Zero and Wolf ranges. Convection steam ovens are popular choices for cooking while preserving foods’ nutrition. You get bonus points for extending your kitchen onto your covered patio or deck with a nice gas grill. Refrigerators and freezers are becoming less and less visible in the kitchen. Most higher-end cold storage units can be hidden under counters with a wood cover to match your cabinets.
Sharp Knives
Minor Appliances
In keeping with the rule of threes, a three-piece set of a one-and-one-half, three- and five-quart mixing bowls handle just about all of you hand-mixing needs. To avoid messes, use the correct bowl for the appropriate proportions.
Dave Cohen of Rockin’ Daves Bagel Bistro says he wouldn’t be able to live without his juicer. The blender is another important component to any kitchen. The pros look to the Vitamix Vita-Prep for their blending needs. San Francisco chef and multi-restaurant owner Scott Youkilis touts his waffle maker as his favorite home appliance. “My sons and I love eating waffles for breakfast,” Youkilis said. “There lots of recipes out there, but look for those that separate egg whites from yolks. Folding whipped egg whites into the batter allows for light, crispy waffles.”
Cutting Boards
Slicing, dicing or plain old chopping requires three things: something to cut, something with which to cut, and something one which to cut. For the latter, it’s always nice to have at least two different cutting boards in the kitchen. A bamboo board looks good and can handle most chopping duties. An easyto-clean plastic one should be used when cutting meat or poultry.
A collection of three quality knives is all you need in your kitchen. An 8-inch chef’s knife can be used for most of your food preparation needs. A small paring knife will take care of all of your peeling and intricate cutting. Finally, a serrated knife should be used when slicing bread. The important thing to remember is quality over quantity. You get bonus points for owning a knife sharpener and knowing how to use it.
Mixing Bowls
Cast-Iron Skillet and Large Stock Pot
The skillet is perfect for sautés, stirfries and other searing tasks. Copper is the chef’s choice since it is 10-times more conductive than stainless steel. Stockpots are well-suited for soups, stews and other varieties of stocks. They are also good for preparing food in large quantities, canning and blanching. You get bonus points for blurring the line between decoration and cookware by hanging your pots and pans from the ceiling.
Utensils
Arguably more important than the look of your cabinets is what’s stored inside them. Three must-have utensils on most chefs’ list are the whisk, a high-heat spatula and tongs. These are basically just extensions of your arms that are made for cooking. Wooden spoons are multi-dimensional and aesthetically pleasing. The handcarved hardwood stirrers are functional and eventually become family heirlooms passed down from generation to generation. Local woodworker, Will Nash, offers up a variety of wooden spoons at Red Chair Gallery in downtown Bend. If winning a contest for a kitchen makeover hasn’t happened yet and you would like to feel more professional in your cooking area, try focusing less on the construction and more on the details. Simple additions can dramatically change the look of your kitchen, while stocking the important cookware and utensils can help make you feel like a chef.
Mandoline
The Mandoline is an inexpensive utensil available in most kitchen stores. It’s durable and has the ability to slice vegetables and cheese very thin. It can also crinkle cut potatoes and julienne vegetables. A favorite at Ginger’s Kitchenware in Bend’s Old Mill District is the Microplane Zester. Taking its cues from a woodworking tool, the Zester grates with ease. Meanwhile, Rockin’ Dave concedes, “a vegetable peeler sure does make life a whole lot easier.” Summer 2013 | Central Oregon Living | 21
22 | Central Oregon Living | Summer 2013
A summer tradition for generations, sun tea is becoming a lost art. Master sun tea for yourself or explore some variations of classic recipes.
by the
SUN by Annissa Anderson, for The Bulletin Special Projects Photos by Nicole Werner
Earlier this spring, I found a large jar of mixed tea bags in the depths of my kitchen cupboards. When sunnier days arrived, I began delving into the jar for what I hoped to be desirable combinations of teas. I put them in a large jar, filled the jar with cold water, and put the jar out in the sun for the day. At dusk, I retrieved the sun tea to refrigerate for delicious, thirst-quenching beverages to last the week. The seemingly lost art of sun tea, passed along to me by my mother and hers to her, begs for a renaissance.
Summer 2013 | Central Oregon Living | 23
Lemon-Rosemary Sun Tea
(Makes about 1 ½ quarts)
This simple herbal sun tea makes use of fresh ingredients. No tea bag necessary!
Ingredients:
1/4 cup fresh rosemary leaves 1/2 large lemon, thinly sliced 1 1/2 quarts cold water Ice cubes
Method:
In a large jar, bruise the rosemary leaves with a wooden spoon. Add half the lemon slices and water, cover and let stand in the sun for 4 hours. Strain and serve in tall glasses over ice with remaining lemon slices.
Since tea plant cultivation began in China about 4,000 years ago, brewed teas have been known to improve our health. Modern scientific studies have confirmed that both black and green teas increase the body’s antioxidant activity up to about 45 percent. The unique antioxidants found in tea, called flavonoids, can help to ward off cancer, heart disease and diabetes, encourage weight loss, lower cholesterol, and increase mental alertness. Black and green teas are also said to have antibacterial powers against cavities and gum disease. Brewing teas in larger batches, under Central Oregon’s strong summer sun, is an easy way to increase your tea — and antioxidant — consumption. Tea flavors, as well as the strength of their antioxidant power, are affected by how they are processed. Many commercial tea blends come with a list of their health-promoting qualities, and these are determined by exactly which teas, flowers, spices and herbs have been thrown into the mix. Here is a breakdown of some basic ingredients in loose and bagged teas.
Black Tea
Black tea is made with leaves that have been fermented before being heated and dried. Black tea has the highest caffeine content and forms the basis for some well-known teas like Darjeeling, English Breakfast and Lapsang Souchong. 24 | Central Oregon Living | Summer 2013
Scientific studies have shown that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke.
Green Tea
Green tea is produced from leaves that are steamed and dried but not fermented. Green tea is favored among Asians for its high concentration of flavonoids, which may interfere with the growth of several common cancers, prevent clogging of the arteries, burn fat, reduce risk of neurological disorders like Alzheimer’s and Parkinson’s diseases, reduce risk of stroke, and improve cholesterol levels.
Herbal Tea
Although not technically made from tea leaves, herbal teas are prepared like tea and many also offer antioxidant properties, though in lower concentrations. Made from herbs, fruits,
seeds or roots steeped in hot water, the chemical compositions of herbal teas — and their corresponding health benefits — vary widely. Varieties include ginger, ginkgo biloba, ginseng, hibiscus, jasmine, rosehip, mint, rooibos, chamomile and echinacea. As with black and green teas, herbal teas must be consumed regularly to have any direct effect on health. Sun tea is as good for the environment as it is for your body. While it’s great to recycle, a considerable amount of energy is still used in the manufacturing, transporting and disposing/recycling of beverage bottles and cans. Homemade beverages poured into reusable go containers — especially when they are brewed with solar power — make for incredibly eco-friendly refreshment. Making your own sun tea also allows you to control what kind and how much sweetener is added. While Southerners maintain that just a certain amount of sugar syrup is added to iced tea, making your own allows you to adjust sweeteners to taste. Unsweetened iced tea, brewed from antioxidant-rich tea leaves or herb, flower and spice combinations, are a healthy alternative to sodas for dieters or anyone seeking to improve their health. With hundreds — even thousands — of tea varieties and combinations to choose from, sun tea need not cramp your culinary style. Experimenting with different tea flavors or making your own blends with herbs, fruit or flowers allows you to hone in on and perfect your personal blend. And
once the tea is made, how you embellish it — with sweeteners or garnishes — can transform simple tea into a special treat. Any tea can get dressed up quickly with fresh fruit or herbs. Add peach slices, melon balls, herb sprigs or berries to iced sun tea for still more health benefits. Infused sweeteners are another innovative way to add flavors to iced tea. Simple syrup — sugar and water syrup — can be infused with any number of dried spices, citrus or fresh herbs from a split vanilla bean or whole cardamom seeds to lemon peel or fresh basil sprigs. Keep it simple or explore boundless combinations. Now is the time to harness the summer sun’s energy for sun-sational tea.
With hundreds — even thousands — of tea varieties and combinations to choose from, sun tea need not cramp your culinary style.
Black-Raspberry Sun Tea with Vanilla (Makes about 2 ½ quarts) Adding pureed raspberries to plain black tea makes for an even healthier batch of antioxidants while giving it a fruity kick. The vanilla bean syrup is the perfect finishing touch.
Ingredients: FOR THE SYRUP: 1/3 cup water 1/3 cup sugar 1/4 vanilla bean, split, seeds scraped FOR THE TEA: 8 cups cold water
8 black tea bags 1 cup thawed, unsweetened frozen raspberries 1 tablespoon fresh lemon juice Ice cubes
Method:
1. Prepare the simple syrup: In a small saucepan, combine the water, sugar, vanilla bean and seeds and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves. Remove from the heat and let steep for 30 minutes. Strain the syrup into
a glass jar and refrigerate once completely cooled. 2. Prepare the sun tea: Pour the water for the tea into a large jar or pitcher with a lid. Add the tea bags without their paper tags, close the lid and place in the sun for several hours, or until the tea has brewed to a dark color. Remove the tea bags and refrigerate. 3. In a blender, puree the berries. Strain the puree into the jar or pitcher with the tea. Add the lemon juice and vanilla bean syrup and stir. Serve in tall glasses over ice.
Summer 2013 | Central Oregon Living | 25
CELEBRATION OUTDOOR FURNITURE GIVEAWAY Brought to you by Powder House Ski & Patio and Pahlisch Homes
DURING THE 2013 COBA TOUR OF HOMES™
ENTER TO WIN A
OUTDOOR PATIO SET
*
VALUED AT $2,638
*MALLIN Havanna Dining Set includes four dining cast chairs, one 48” round cast dining table. Similar to illustration.
THERE’S TWO WAYS TO ENTER AND WIN: 1. STOP BY POWDER HOUSE SKI & PATIO at 311 Century Drive now through July 28 2. VISIT THE PAHLISCH HOMES TOUR OF HOMES HOUSE #36 at 3433 NW Bryce Canyon Lane, Bend during the Tour Of Homes™ July 19-21, 26-28
311 Century Drive • 541-389-6234 • OPEN 7 DAYS 9 AM-6 PM 26 | Central Oregon Living | Summer 2013
oto submitted Gerry Lopez / Ph
CAP TU R I N G TH E
SPIRIT by John Cal / for The Bulletin Special Projects Photos by Nicole Werner / The Bulletin
Though daily swells and epic surf seem so distant from the high desert, the surfer’s spirit lives and breathes in Central Oregon.
Summer 2013 | Central Oregon Living | 27
David Stokes, life long surfer and current board shaper.
“Are you a surfer?” After clearing up the issue of your name, it’s probably the first question someone asks an islander who’s found themselves in any landlocked part of the country. I’ve heard the same query is often posed to Floridians and coastal Californians, and as a kid who spent his formative years growing up in Hawaii, it’s a question I’ve been plagued with much of my life. No, I’m not actually. I tried surfing a few times in high school, but my desire to learn was trumped by my lack of balance. I went to college in Nebraska, and eventually settled up here in High Desert, but slowly, to my surprise am discovering that miles away from the ocean, the question remains relevant, because even here, in Central Oregon, I’m still surrounded by a community of surfers. “I think there are more surfers here than on the coast,” said David Stokes, local Bendite and life long surfer. “There’s something about the lifestyle that just draws us here.” While Stokes travels to California and Hawaii to catch actual waves whenever possible, he also shapes boards as a way to stay connected to the sport he loves so much. 28 | Central Oregon Living | Summer 2013
His boards are wholly made of wood, stunningly beautiful and entirely functional. He pieces together strips of redwood, maple, koa, and mango wood, among others, into elegant patch-worked boards, one of which is on display at At the Beach, a swimwear shop in downtown Bend. Wherever you are, according to Stokes, “You figure out how to do what you love.” Surfers and surf enthusiasts alike call in to order one of Stokes’s handmade boards, each individually crafted in his home workshop on the west side of Bend. Stokes, now 62, says he’ll always be connected to surfing. It’s more than what he does; it’s who he is. “As I get older, the waves get smaller and the boards get bigger, but it’ll always be my passion,” he said. Surfing as a passion — a lifestyle — that’s difficult to convey to those who have never carried a board along a lively coastline, says Gerry Lopez, undoubtedly Bend’s most well-known surfer and surfboard shaper. Lopez’s celebrity reaches far beyond Central Oregon ... far beyond surfing. “I think what’s hard for people to understand is surfing is about a lot
more than just the waves,” he said. Lopez has been called the best tube rider in the world. The Pipeline Masters competition that he won in 1972 and 1973 was eventually named after him. He’s also an accomplished actor and movie star (he’s shared the screen with the likes of Arnold Schwarzenegger and James Earl Jones) as well as a published author. In the little spare time he has, he acts as a surf ambassador for Patagonia. Throughout all this, Lopez also played a pivotal role in the surfboard shaping industry, starting Lighting Bolt Surfboards with other local shapers in Hawaii. Today, his personal Gerry Lopez brand of surf and snowboards has its headquarters right here in Central Oregon. “I made it a point not to get a real job,” said Lopez. “When I was growing up, I saw that the downfall was once someone had to punch a clock or get a ‘real job,’ they weren’t available for the waves.” In 1968, still living in Honolulu, he started learning how to repair his own boards before moving on to shaping for himself, then others. He’s been doing it ever since.
“When you’re a shaper, since your customers are surfers, I could tell them, ‘No, sorry, the waves are good. I’m not going to work today,’ and they understood,” Lopez said. This internal culture and seemingly casual attitude is what can make surfing seem so flippant to
those of us unfamiliar with the practice. But when peeling back the cultural layers, one discovers an intentionality that may not be evident at first glance. It’s also what has brought so many of them to Central Oregon. Though daily swells and epic surf seem so far from our mountainous deserts, there’s something else that you find here that’s just as important. “It’s more laid back, a slower and more beautiful place. . .I’ve found more surfers here in Bend than on the Oregon Coast,” Stokes said. “Once a surfer, always a surfer, no matter where you live.” “If you want to surf, you’re going to make it happen,” said Lopez, citing technology as a way the modern surfer copes with being away from the ocean. “Weather and wave forecasting on the Internet is so accurate that you can know what’s going on with the waves even before the
guy who lives there. “Back in the old days that didn’t exist — you had to be at the beach — but now it’s easy to look 10 days ahead. . . They have webcams as well. You can look at the picture and see what the ocean is doing.” This connectedness is part of that culture. But beyond that, the life lessons that a surfer — a good surfer, a happy surfer — learns to truly master the craft, to gain the discipline to ride and fall and get up on yet another wave, is what makes it so possible for them to enjoy life, not only on the water, but miles away from it as well. “Surfing becomes such a metaphor for life,” Lopez said. “You have to learn to deal with disappointment, and how to be patient. You start to have an appreciation for the waves, even if they’re not perfect. You learn to have a good time regardless of the waves, and then when you
do get to catch one . . . One good wave can last me a day, a month, a year, a lifetime. I savor it. I remember it. I relive it.” When asked if he considers himself a Hawaiian or an Oregonian, Lopez replied with his own spin: “I’m still just a surfer who happens to live in Oregon.” “There’s a sense of community here, genuine friendliness, which is the foundation of the ‘Aloha Spirit,’” he continued. “That sense of family and community is here. Hawaii doesn’t have a monopoly on that.” As a dislocated islander, a former resident of paradise, second to the surfing query, one most often gets asked, ‘Why’d you leave?’ “I don’t get asked that by people who live in Bend,” Lopez said with a smirk. “And when I am asked these days, I just say, ‘I guess you’ve never been to Oregon.’”
Summer 2013 | Central Oregon Living | 29
Looking for room to grow? Think up — as in vertical gardening. Especially appealing to urban gardeners with small spaces available for exercising their green thumbs, vertical gardening can inspire creativity and become living pieces of art on a wall. And because some of the plants best suited for vertical gardening are hardy succulents, this type of gardening is wellsuited for busy people with limited time to devote to plant care. “Everyone likes to have a nice garden, but here in Central Oregon people also like to be outside enjoying other activities like hiking and biking,” said Shannon Lester, a local landscape designer and owner of Steel Life, a home and garden accessory line. “With the sort of plants used in vertical gardening, you can basically neglect them for a week or so and they will still do just fine.” The type of plant that can be used in a vertical garden planting is practically limitless — low-growing or cascading plants, herbs and groundcover are all suitable choices. But by far the most popular type of plants used for vertical gardening are succulents. Succulents have shallow roots, need very little soil to grow and are drought-tolerant. They are fairly slow growing, and their textures and subtle color palette provide for visually interesting patterns. Tillandsia airplants, ferns and cactus also work well in vertical gardens, as do epiphytes (plants that root themselves on other plants) such as tropical orchids. Staghorn ferns (platycerium bifuraclum) are found growing on tree trunks in nature and adapt very well mounted on to vertical materials to create a stunning display.
growing VERTICAL by Bridget McGinn, for The Bulletin Special Projects | Photos by Nicole Werner
Small vertical gardens can inspire creativity, becoming living pieces of wall art. Giovanna Cloward (left), owner, Galveston Gardens 30 | Central Oregon Living | Summer 2013
“With the sort of plants used in vertical gardening, you can basically neglect them for a week or so and they will still do just fine.” For those interested in creating their own vertical gardens, Lester recommends starting with a visit to your local garden center. There you will be able to view examples of vertical gardens, learn more about the intricate process of creating and establishing a vertical garden and find the appropriate types of plants. Vertical garden gems seem hidden around every corner at Galveston Gardens in Bend. Owner Giovanna Cloward has been captivated by vertical gardening and enjoys assembling the living pieces of art. One of her most stunning vertical gardens hangs prominently in the greenhouse where it consistently generates compliments and comments. The planter features a variety of succulents framed by yellow molding that Cloward cut to adorn a standard planter. “Almost everyone comments on that
vertical garden and wants to know how I made it,” said Cloward. “I just used things that I had on hand, which is what I like to do with most of my vertical planters.” In her office area, Cloward has a variety of vertical gardens hanging on the wall and showcasing staghorn ferns mounted on reclaimed barn wood. Other planters include succulents and cactus tucked inside vintage metal grain scoops, airferns thriving inside hanging hand-blown glass globes and potted plants resting on shelves made from an old ladder ... and these are just the vertical gardens found inside the tiny office. Elsewhere at the garden center, you can find colorful blooms planted inside a hanging tire painted bright red, pansies in wreath form, stacked planters making a vertical tower, and elegant hanging driftwood pieces with succulents growing from knotholes.
Shannon Lester, landscape designer and owner of Steel Life
Inspired by the objects she finds around her, Cloward enjoys creating unique vertical gardens. “When I see something that looks interesting, I just pick it up and it progresses from there,” she said. In her hands, an old wooden pallet was turned on end and repurposed into a vertical garden, with small potted succulents held in place between the slats. An over-the-door shoe holder that had been sitting unused in her closet for years was pulled out and hung on the back of a greenhouse door with pots of colorful trailing annuals filling the shoe pockets. The possibilities for creating a vertical garden are limited only by the imagination, a process that Lester has found to be particularly rewarding. Several years ago, she was seeking new sources of inspiration for her landscape design work and noticed a trend toward vertical gardening. Letting her creative side take over, Lester designed a planter using a purchased module to which she added steel and reclaimed barn wood. After planting with succulents, the result looked like a finished art piece. Response to her design was so positive that it actually grew into an entirely new business venture for Lester and her husband, Andrew. “We started Steel Life in 2011 with the intention of just specializing in vertical gardening planters, but our business has since transformed into the design and fabrication of modern
planters of all kinds,” said Lester. Their current line. called the Desert Collection, features mid-century modern inspired pieces. Lester’s designs have been featured in national publications such as Phoenix Better Homes and Garden, Garden Design and Dwell. “The look is rustic and reclaimed in conjunction with modern,” Lester said. “And the planters are perfect for succulents, cacti and other shallowrooted plants that are great not only in our climate here in Central Oregon, but for other desert areas in places like Texas, Arizona and California as well.” Although her business has now expanded beyond the original vertical garden planters, Lester retains a soft spot for vertical gardening and happily encourages others to experiment with creating their own planters and designs. “Vertical gardening is just fun,” said Lester. For more information on Steel Life products, visit www.shopsteellife.com or visit The Workhouse at 50 SE Scott St., No. 6, in Bend. Galveston Gardens is located at 1515 NW Galveston, Bend.
Summer 2013 | Central Oregon Living | 31
GARDEN CALENDAR
by Amy Jo Detweiler / Special to The Bulletin
JULY
Check leafy vegetables for caterpillars. Control with Bacillus thuringiensis (Bt).
SEPTEMBER
Pinch back annuals to keep them full of blooms. Plant flowers that attract beneficial insects such as ladybugs.
Avoid fertilizing your lawn during this month. The hotter temperatures are more stressful for turfgrass, and you do not want to encourage excessive growth.
Harvest beans, broccoli, cabbage, carrots, chard, cucumbers, leeks, lettuce, potatoes and radishes.
Native plants will attract native beneficial insects and pollinators.
Continue to water your lawn 4 to 6 inches per month as needed.
Plant trees, shrubs, perennials and annuals any time during the growing season. Deep water your trees, shrubs and perennials every five to seven days.
Plant garlic and cold season crops. Harvest potatoes when the tops die down. Store them in a cool, dark location until use.
Protect your berry crops from birds with bird netting. Stake tomatoes, delphinium, hollyhocks, lupine and other tall plants.
Keep your potatoes and tomatoes consistently moist by watering thoroughly; this will produce better quality crops.
Water your lawn approximately three times a week at 1 to 2 inches per week.
Time to harvest beets, broccoli, carrots, kohlrabi and leeks.
AUGUST Be sure and give your turf and landscape plants additional water during the hotter days of summer.
32 | Central Oregon Living | Summer 2013
Having trouble with voles or other wildlife in your landscape? The University of Nebraska has an excellent website that provides management information on many of our most troublesome critters. To check out this leading resource go to: http://icwdm.org/handbook/index.asp.
Kentucky bluegrass, perennial ryegrass, and tall fescues are some of the better choices for seeding or sod in Central Oregon. Consider a blended mix of grass seed for drought tolerance. For more information on establishing a new lawn go to http:// eesc.orst.edu/agcomwebfile/edmat/EC1550.pdf.
Plant seed beans, and harvest broccoli, peas, lettuce and radishes.
Living in a wildfire prone area? Check out Fire-Resistant Plants for Home Landscapes at http://extension.oregonstate.edu/catalog/html/ pnw/pnw590/.
Harvest plums, pears and Asian pears if ready.
Deep water your trees, shrubs and perennials every five to seven days.
Protect your vegetable garden from flying insects using row cover.
Spider mites prefer our hot and dry environment, especially the month of August, and target specific ornamental shrubs and perennials such as arborvitae and holly hocks. These tiny insects can be controlled by jet spraying more resilient plants with water from your garden hose. This blast of water will kill the spider mite on contact or knock it off the plant to prevent further feeding damage. For larger infestations on more tender plants, a miticide may be necessary.
Plant asters, mums, pansies, and ornamental kale for fall color. The Michaelmas daisy or New York aster varieties (Aster novi-belgii) provide great fall color for central Oregon.
Fertilize cucumbers, summer squash, and broccoli, white harvesting to maintain production. Harvest raspberries and ever-bearing strawberries. Clean up the leaves and fertilize strawberry beds. Prune away excess vegetation and selectively remove new blossoms on tomatoes. This will improve the quality and flavor of your existing tomatoes.
Dethatch or aerate your lawn if necessary. Thatch is a layer of living and dead grass stems and roots. If your thatch layer is a half inch or greater, it can prevent water, air and nutrients from penetrating the soil and reaching the roots of your grass; resulting in dry spots. Thatching allows new grass shoots to grow in thick and lush. Thatching should be done every other year, particularly in lawn consisting of 100 percent Kentucky Bluegrass. Aeration, the process that pulls out plugs, should also be done every other year in spring or fall. This process helps relieve compaction and opens up the soil for adding soil amendment or reseeding. In late September, plant spring flowering bulbs such as daffodils, tulips and crocus. Work phosphorus into the soil below the bulbs. Remember when purchasing bulbs, the size of the bulb is directly correlated to the size of the flower yet to come in spring.
GARDEN EVENTS
Demonstration Garden located on fairgrounds near parking lot D.
Managing Wildlife Damage in the Garden
Discusses cooking a preserving your harvest.
High Desert Garden Tour
Tuesday, Aug. 20, 12:15 p.m. - OSU Demonstration Garden, Redmond A free gardening class. Demonstration Garden located on fairgrounds near parking lot D.
Putting Your Garden to Bed
Saturday, July 13, 10:30 a.m. - Hollinshead Community Garden, Bend A free gardening class.
Saturday, July 20, 9 a.m.-3 p.m. - Various Locations Presented by the OSU Extension Service and OSU Master Gardeners. View several homes in the Bend area on this selfguided tour. Tickets are $10 and will be available July 1 in several locations. For more information call 541-548-6088.
Landscaping Design Concepts for C.O.
Late-Season Tomato Care
Care of the Mid-Season Garden
Tuesday, July 16, 12:15 p.m. - OSU Demonstration Garden, Redmond A free gardening class.
Thursday, Aug. 8, 5:30 p.m. - Hollinshead Community Garden, Bend A free gardening class.
OSU Demonstration Garden Open House Saturday, Aug. 24, 10 a.m.-3 p.m.
Open House at Hollinshead Community Garden
Tuesday, Sept. 17, 12:15 p.m. - OSU Demonstration Garden, Redmond A free gardening class.
Debriefing Your Garden Saturday, Sept. 28, 10:30 a.m. - Hollinshead Community Garden, Bend A free gardening class.
Saturday, Sept. 7, 10 a.m., Hollinshead Garden, Bend
Summer 2013 | Central Oregon Living | 33
34 | Central Oregon Living | Summer 2013
by Nate Pedersen / for The Bulletin Special Projects | Photos by Nicole Werner
‘Where everyone’s always happy,’ Schilling Solar City Gardens strives to be more than just a garden center. “It’s beautiful out here — it’s just beautiful out here — the setting, the gardens, the people,” said Billie Knouse, a nursery employee, on my recent visit to Schilling Solar City Gardens. Take one look at the view of the Three Sisters from the plant nursery, and you will be inclined to agree. Take a second look at the surrounding environment — the sprawling gardens, the ponds, the rows of greenhouses
Summer 2013 | Central Oregon Living | 35
— and you won’t want to leave. The great thing about Schilling Solar City Gardens is the overwhelming sense of place. Solar City Gardens feels like a ’50s roadside attraction with an engaging combination of Americana kitsch, tack and personality. An 8-foot dinosaur looms over the parking lot, a pirate ship called “The Thyme Bandit” floats on a nearby pond, and a mock Western town called “Tiny Town” meanders up a dusty hillside. And you encounter all this before you even venture into the first garden. Before Schilling was Schilling’s, it was Joyce’s, small perennial gardens owned — unsurprisingly — by a woman named Joyce. Then “16 or maybe 17 years ago” (time is not measured the same way at Schilling), Al and Corrine Schilling bought the nursery and began the still ongoing process of turning the Solar City Gardens into the memorable destination it is today. One of the greenhouses is still called “Joyce’s” in honor of the original owners. But that’s about all that’s left of the old place. Knouse said the Schillings “just sort of followed their whims” as they built Solar City Gardens piece by piece, installing a Western ghost town, a pirate ship, and a host of statues and antiques over the years. There are 12 “or maybe 11” greenhouses at the Solar City Gardens and countless little gardens scattered around the property and nestled next to ponds. Some of the gardens are nameless, others are distinguished by themes — the Dog Gardens, full of dog statues; the Cat Gardens, full of cat statues — and so on. The plants are all united, however, by a guiding principle: they must be able to survive the high desert. The tagline on the garden’s website reads, “Plants grown for the harsh Central Oregon environment.” I asked three employees about their favorite plants or trees to recommend to the many visitors strolling through the gardens. Knouse talked about the “nice fruit trees, including apples, pears, and plums.” Knouse also pointed out “very good” deer repellent. (As all central Oregon gardeners know, nothing is entirely deer proof, but this repellent helps turn deer away from your plants.) Mary Brown drew my attention to the black lace elderberry, its leaves a striking ebony color with bunches of pink flowers at the top. Angela Juarez said “the most beautiful flower is the iris because the color is so intense.” Juarez’s favorite iris variety is the Siberian. During the summer, Solar City Gardens offers free classes every Saturday at 1 p.m. for gardeners of all abilities. Recent classes include vegetable gardening and hanging basket and container design. (See sidebar for upcoming classes.) Classes are held in the nursery and last for 60 to 90 minutes. Check the nursery’s website for future classes 36 | Central Oregon Living | Summer 2013
UPCOMING
CLASSES at Schilling Solar City Gardens
All classes are held Saturdays at 1 p.m. for 60 to 90 minutes. JUNE 22: Cooking & Crafts with Herbs Al and Corrine Schilling, owners of Schilling Solar City Gardens
throughout the rest of the summer. “It’s a wonderful place to just hang out,” said Brown. “It’s not just a place to come and buy plants, it’s a beautiful space to spend the afternoon.” The Schillings welcome picnickers and lollygaggers along with the plant buyers. Knouse told me that anyone is welcome to swing out and spend an afternoon at the gardens – have a picnic in a gazebo or by a pond, enjoy the panoramic view of the mountains
and soak up the peacefulness of the environment. Whether you are a plant buyer or a picnicker, Schilling Solar City Gardens is open 9 a.m. to 5 p.m. every day during the summer; 10 a.m. to 3 p.m. Friday and Sunday during the winter. I asked Brown about her favorite part of working for the Schilling Solar City Gardens. “Everything,” she said. “It’s a
beautiful place. Everybody’s always happy here. They’re always in a good mood.” I looked around at my fellow visitors on a Friday morning — the retired man in search of a flowering tree, the FedEx employee who left his scanner at the checkout counter and had to return to the gardens, the woman filling her cart with pansies — and I had to agree with Brown. Everyone was smiling.
JULY 6: Edible Landscaping JULY 13: Pond Plants For addition information about upcoming classes, visit www. schillingsolarcitygardens.com.
Summer 2013 | Central Oregon Living | 37
expert
advice
Tips for Realty Success It’s no longer a buyer’s market, but with the right team, success can be yours. The annual Central Oregon Builders Association (COBA) Tour of Homes is coming up, offering ideas and creative ways to expand budgets while heightening use of space and design. People’s desires and goals change over the years, yet quality and market knowledge by our local builders continue to provide exciting features in homes today. With our current market conditions, buyers and sellers are expanding their budgets and once again learning that market knowledge is key to survival. Motivations by either party come into play now more than ever. It is clearly no longer a buyer’s market, but that doesn’t mean a seller necessarily demands or requires the highest price. Sometimes the highest
38 | Central Oregon Living | Summer 2013
price comes with a cost that a seller is not willing to pay — nor the buyer. Here are five tips to help you be successful in our current market: 1. Negotiations — I grew up believing that negotiating meant arguing and conflict. I am not sure why I thought that, but I did. Negotiations are key in this type of market. What is the buyer’s motivation to buy? What is the seller’s key reasons of listing? With a seller, it is either time or money — it’s as simple as that. The seller is very likely going to have two or three offers to look at, so putting your needs in place while meeting the seller’s needs is going to help you stand out. (Hint: If there are multiple offers and your agent
simply emails your offer to the listing agent without any discussion with that Realtor, find a new agent. You deserve better than that.) 2. Realtor i n vo l ve m e n t — Your Realtor needs to be fully present, understand what the contract states and how to fill it out correctly. This sounds elementary; however, I have seen contracts with unclear lending stipulations, missing closing dates and final price calculations, etc. As a listing agent, if I am dealing with multiple offers and your offer is incomplete, your best foot forward just took a giant step back. My seller will likely use your offer to start a fire in his patio fire pit that night after he negotiates and accepts a better offer. 3. Pre-Approval Preparedness — If you are obtaining financing, it is imperative that you have your paperwork to the lender and they can pull the trigger immediately upon acceptance. I simply cannot stress this enough. Don’t be shopping for a lender after you have written an offer. That shows your weak position right away. When I represent a client as a buyer’s agent, my experience, knowledge and negotiations are heightened 10-fold when the client is prepared. I come to the table showing the seller what we have to bring to the table. I don’t have to sell them on why it’s a great offer — it shows! I have dialogue and a presence. I would rather our actions speak volumes than to have to scream getting a point across. I’m not selling OxiClean! 4. Competing with Multiple Offers — Believe it or not, most Realtors do not enjoy multiple offers. There are many varying office policies on how
multiple offers are handled, and often each office is different. It is imperative that your agent find out this information beforehand so he or she can present your offer accordingly. Do you know your buyer’s agent can present your offer in person to both the seller and the listing agent, if the seller agrees? Who knows your situation better than your agent? No one. Why not try that? I have read reports where buyers write letters to the seller to show why they love their home. While this can help, it can also backfire should your letter be too wordy, unclear, or sound too demanding. 5. Appreciate the Process — This makes me smile. As an agent, it is my job to clearly explain the process as it unfolds. It really is a process, like a marathon or a 100-mile bike race. My experience in helping so many others in the past benefits you as a client because I know what to expect and can navigate those bumps in the road. Ask questions, and keep asking until you understand. Your agent is there to help you understand. If you have hired a new agent, please understand he or she has not ran this marathon before and will likely be relying on a mentor for help. If the agent is learning the ropes with your equity in hand, ensure he or she has the undivided attention of the managing broker. Experience trumps fancy marketing all day long. As a client, you should be part of a team that takes the home-buying process seriously. It should be a team that’s there to assist you from start to the finish — through the bumps and bruises that may come along the way. Enjoy the 2013 COBA Tour of Homes, and while you’re on the tour, be sure to learn new things along the way. Summer is here, and the time is right for dancing in the streets! Cindy King is a principal broker with Hasson Company Realtors.
STILL GOING STRONG AFTER 102 YEARS!
www.mlumber.com
Summer 2013 | Central Oregon Living | 39
Working Together to Build Your Vision
739 YEARS COLLECTIVE KNOWLEDGE AND EXPERIENCE IN BUILDING
Please visit two of our new custom homes featured in the 2013 COBA Tour of Homes™, Brasada Ranch and Caldera Springs
EST. 1977
AN EMPLOYEE OWNED COMPANY
www.sforest.com 541.385.8522 803 SW Industrial Way, Suites 204 & 205 CCB #36632