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Monday, September 26, 2016

Apple Galette w/ Almond Crust

Is there anything better than fall and apples?
No, there is not.

Galette Dough
2 cups flour
1/2 cup finely ground almonds
1 teaspoon salt
1 tablespoon brown sugar
1 cup frozen, unsalted butter - cut into small pieces
1/3-1/2 cup ice water as needed

Combine dry ingredients in a food processor. Add butter and pulse until well mixed. Sprinkle in the ice water by tablespoon and toss with a fork until you can bring the dough together in a ball. Press dough into a disk and refrigerate for one hour. For the galette, roll dough onto a lightly floured surface, forming a 14 inch circle, 1/8 inch thick. Roll onto the rolling pin and transfer to a baking stone or parchment lined baking sheet. Dough will be larger than the pan.



Apple Pie Filling
2 lbs apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 teaspoon freshly grated lemon zest
Juice of one lemon
4 tablespoons sugar

Preheat oven to 400 degrees F
Gently toss all ingredients in a bowl until apples are fully coated with sugar and seasonings. Mound apples onto center of galette dough, leaving a 3 inch border. Fold the edges of the dough over the apples. Brush top of dough with melted butter, sprinkle with sugar, and bake for 45 minutes, until crust is golden brown and apples are tender.

Monument to the Indigenous Methow

Standing on the banks of the Methow/Columbia confluence, it is a stretch to remember what the surrounding area looked like 50 years ago before the dam created the lake, or even 100 years ago, when young men and women with ambitious dreams arrived by ferry, carriage, horseback and foot to the mouth of the Methow River.
In Pateros Memorial Park, there are few reminders: a heavy bolt used to secure ferries as crews pulled the boats up river against the current and through the rapids, a museum with pictures of first homes, first orchards, first town buildings, first miners. What is missing is a way to envision how the first people in the region lived thousands of years before the new comers arrived.
With that thought, I am very excited to share with you a project I’ve been involved in for the last few months: a Monument to the Methow.
With input from the Colville Confederated Tribal History/Archeology program, a team of collaborators is putting the finishing touches on the design of an educational park in Pateros. The team is comprised of local historians, an archaeologist, tribal elders and a Pateros City liaison.
The design of the Monument to the Methow is endorsed by Okanogan County Historical Society as the nonprofit sponsor, the Pateros City Council, the Confederated Tribes of the Colville Reservation, and Douglas County PUD.
Initially, our thoughts were to ask for a small bit of space along the shore to put up four historical signs similar to the other historical signs located in Pateros Memorial Park. As team members collaborated with the city of Pateros, a more integrated and practical design emerged for an educational park — centering around the annual salmon bake and cultural celebration that takes place in Pateros Memorial Park each year.
Currently, a pile of bricks serves as a makeshift salmon bake oven that is stored in an alleyway and hauled out to the street corner each year. The Monument to the Methow will have an elegantly permanent salmon bake wood-fired oven as the centerpiece to an educational park situated along the pedestrian river walk in the Pateros Memorial Park.
Surrounding the oven is a gravel walkway lined by native plants and scenes of a traditional encampment during the annual salmon harvest.  Renowned Colville Tribal artist Virgil “Smoker” Marchand has agreed to create a number of sculptures, including one that was inspired by a 1930s photo of a Methow Indian gaffing salmon in the Methow River from horseback. Rock art tiles will be placed along the curbing surrounding the monument.

Five educational signs with historical photographs will tell the story of the Methows. Overlooking the Columbia River, the Monument to the Methow integrates the natural elements of water, stone and native plants. The inspirational space will be a beautiful addition to the Pateros Memorial Park and will be enjoyed by the community, park visitors, students, tourists and passersby along the shoreline sidewalk.
All we need now is your support to make the Monument to the Methow a reality. Our goal is to raise $25,000 to pay for the sculptures, signs, tepee, benches and landscaping. To date, we have raised more than half the funds needed, and just need a little more. The monument is planned to be completed by May 2017 and dedicated to the community. All work will be completed by paid contractors.
Donations are fully tax-deductible. Checks are payable to “Methow Monument/OCHS” and should be mailed to: Okanogan County Historical Society, P.O. Box 1129, Okanogan, WA 98840. Please help us make this Monument to the Methow a reality to be enjoyed by everyone in the community.

Monday, September 19, 2016

Apple Muffin Cookies


Perfect breakfast: tea, fruit, and a muffin in 'cookie' font!

1 1/2 cups quick cooking rolled oats
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup raisins
1 cup peeled, finely chopped apple
1/2 cup packed brown sugar
1/2 cup honey
1/2 cup oil
1/3 cup milk
1 egg
1/2 cup chopped walnuts

Preheat oven to 375 degrees F

Sift together flours, baking powder, baking soda, salt, and spices. Stir in oats, apple, and raisins.
In separate bowl, whisk together brown sugar, honey, oil, milk, and egg. Mix together wet and dry ingredients until a smooth batter forms. Stir in walnuts.

Line baking sheets with parchment paper. Drop batter by rounded spoonfuls onto prepared baking sheets. Bake for 10-12 minutes or until golden brown. Transfer muffin cookies to a cooling rack.

Enjoy!


Friday, September 2, 2016

Bears Like Honey, Too

Monday evening, August 15th 
Tonight was supposed to be a quiet evening shared with my favorite husband and a lovely Malbec. Three hours and 3 beestings later we are instead drinking whiskey straight. 
Hive reassembled, fence fixed, diversion tactical bottles filled with nasty stuff and covered in peanut butter. Go bears.

This evening started with my husband going up to the garden to water, as usual, while I took the dogs for a walk. A few minutes down the road, I heard him hollering for me to come quick, as a bear had gotten into the bee hives in the garden. 

The hives are in the back corners, with tall flowers growing around them as shields. He knew something was wrong even before noticing the hive. The bees were louder than usual, emitting a distressed buzz. They were bumping into his head - letting him know something was very wrong. That was when he decided to look in the back corner. 

The fence poles are buried three feet into the ground, and a six foot tall fence wraps around them. The bear had pushed in the pole and was able to then bend the slack wire, digging underneath it. 

The top boxes full of honey were pushed off to the side - in the picture above, the bees are coating two of the honey supers. The bear had most wanted all the protein rich larvae from the brood chamber. In the photo above, you can see the larger brood frames scattered on the ground. A bear butt print is in the dirt, surrounded by thousands of dead bee bodies. When bees are defending the colony, they will embed their barbed stinger into the flesh of the intruder. As the bee pulls away, the barbed stinger is left in the attacker, still attached to the pulsating muscle of the bee, pumping the venom into the skin. As the bee pulls away, it is disemboweled, dying almost immediately after deploying the stinger. For this reason alone, bees rarely sting - only doing so when the action is worth losing their own life. 

After surveying the destruction, and calling the wildlife officer to report the bear, Joe and I set to work. Joe wore no protective gear while he worked within a foot of the hive to secure the fencing. He was not stung once, despite the tens of thousands of displaced and panicked bees in the immediate area.

I made my best effort to reassemble the hive. The brood nest was scraped nearly clean, and covered in dirt but a few live larvae and eggs remained. The nurse bees were still attending to these cells, even the midst of all the chaos - seeing this, I became overwhelmed with emotion and started to cry at the dedication and commitment of the colony. The queen was covered in dirt and honey, but still alive. I moved quickly in the gathering darkness, brushing off the dirt, righting the boxes, and slipping the frames back into place.

As I do not use foundation in the honey supers, some of the comb had collapsed under the weight of being upended, and also the bear had taken a large swipe of honeycomb. The now broken honey comb loosed over a gallon of honey into the hive, but I hoped the bees could recover most of it.

Despite tens of thousands of bees (freaked out, stressed bees) swarming around me as I struggled to put it all together, only three stung me, and those three were ones that I accidentally pinched: once when I lifted a super full of honey covered in hundreds of bees and rested it on my thigh, pinching a bee. The second when I stuck my knee against the fence to bend it back into place and squeezed a bee between my knee and fence. The third strike was when I crouched down and pinched a bee between my calf and thigh. I was covered in bees, thousands of bees, and were only stung by three that I pinched.

Best case scenario: They'll live for now, but they will not make it through winter, and it's too late in the season to try and combine them with another hive, I've had bad luck with late season joining hives. At the least the bear got a good meal.

Closing thoughts on that day: Joe is the best - he helped change my mindset. The bears are stressed and starving after two years of devastating fires in Gold Creek that destroyed their food sources. At least he got yummy meal of bee larvae and honey. Circle of life. I've never had a hive make it through the winter anyway, and it's easier to start over with new bees in a different spot than to move an existing hive. Already scoping out spots for next year, and making plans for a better fence. It's all good. I've made my peace with the bear, hope s/he makes it through hunting season.

Thursday, August 18th

The bees had coated the outside of the hive for three days, refusing to go inside. I thought there were one of two reasons:
1. It was extremely warm the last few days with temperatures in the high 90s. The bees could have been trying to cool off the hive. This is done by 'bearding' the outside of the hive and fanning the entrance with their wings to increase air circulation in the hive. 
2. It was very dirty in the hive, with dirt and loose honey everywhere, maybe they were giving the other bees room to clean. 

But on this morning I looked closer at the bottom of the hive and noticed that at the entrance was not live bees, as I had thought from a distance, but a mound of hundreds of dead bees blocking the entryway, covered by wasps that were feeding on the dead bees. The honey had flowed to the bottom of the hive and out the front entrance, attracting wasps. The bees had tried to protect the entryway, and as they fought with the wasps, had piled up, blocking the entrance. The bees were not coating the outside of the hive for the reasons I had initially thought. Quite the nightmarish contrary - they could not get back in. 

I switched out the top of the hive with a cover that had a top opening just big enough for one bee to enter at a time - all the easier to defend from wasps. 
I cleared away the mess at the bottom entrance and blocked it with a wedge of wood. 
I buried all the dead bees to discourage carrion feeding by the wasps, and set up wasp traps around the hive.

In the afternoon when I returned, the area had been visited once again by the bear, who had torn a hole in the fence and had dug underneath. This time, the bear had pushed over a pile of empty hive boxes and pulled away the wedge of wood at the bottom entrance of the restored hive. To solve the problem, I braced other blocks of wood against the entry, and wrapped the entire hive in fencing. After mending the hole in the fence, I hung up cheap water bottles filled with 50/50 water and bleach, and coated them in peanut butter - giving the bear a nasty taste if he came back, hopefully a diversion. Finally, I found large bales of wire throughout the property and piled them around both hives, making it difficult for anything to get close.

Final Thoughts, Friday, September 2nd

We have not had any problems in the last two weeks. It seems that if you just make it more difficult to get near the hive, i.e. pile lots of wire and lumber all around, the bear will lose interest. 

I usually do not have a problem. Normally the bears are up in higher elevations, but the fires in this drainage the last five years have depleted their once rich food supply. Bottom line, there are too many bears trying to pack on the calories in a limited area - the only food sources left in Gold Creek are where the houses are. 

Wildlife officials have been working on moving the bears to better foraging areas. Two were moved within the last few weeks, and they were skinny, starving little things. 

I am not a fan of electric fences. They do not always work, sometimes it just makes the bear madder and work harder, causing more destruction. With our dogs and kids of friends and family, an electric fence is just not worth the cost and effort. 

Our plan next year is to move the bee hives closer to the house and hang bells on the fencing, along with a motion detector light. The dogs will be alerted to any activity around the hive via both the bells and light and will chase off the bear.


Mexican Chocolate Cake and Cinnamon-Chocolate Mousse

A beautiful torte-like cake packed with healthy ingredients

1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist)
2 teaspoons ground cinnamon
1 teaspoon chili powder
1 large egg
2 large egg white
3/4 cup lowfat vanilla yogurt
3/4 cup applesauce
Preheat oven to 350° F.
Lightly coat with cooking spray the bottom only of a 9 x 13 inch glass cake pan.
Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, chili powder, eggs, egg whites, yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean.

Top cake with this thick and decadent Cinnamon-Chocolate Mousse
  • 1 (12-ounce) package soft silken tofu
  • 1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
  • 1 teaspoon ground cinnamon
  • 1 (8-ounce) package whipped topping (recommended: Cool Whip Lite) 
Combine tofu, pudding mix and cinnamon in a bowl. Beat on high speed for 2 minutes with an electric mixer. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.

Zucchini Latkes

Ahhh, zucchini season. Anyone else might tell you this is "pumpkin spice" season, or, "back to school" but for gardeners, this time of year is "what the #$^* am I going to do with all this zucchini?" season.

Here's a list of what we've done with all our zucchini so far:
Veggie Crisps
Stuffed with lamb, rice, and other veggies
Sauted, Roasted, Grilled
Breaded
Baked
Pickled
Snuck into cakes
Doorstops
Fall decor
Housewarming gifts
Birthday gifts
Surprise, you left your car door unlocked gifts

But one of my favorite ways to enjoy zucchini (besides in Mexican Chocolate Cake), is zucchini latkes. Cook up a bunch for dinner one night, enjoy for breakfast the next morning topped with eggs, or stuff into a pita pocket with sliced tomatoes for lunch. These zucchini latkes are tasty, colorful, and yet one more way to enjoy an overabundance of zucchini.

2 cups shredded zucchini
1 small red onion, chopped fine
2 medium carrots, chopped fine
Dill and fennel fronds
garlic and onion powder, to taste
salt and pepper, to taste
2 eggs
1 cup panko bread crumbs
Olive oil

Shred two medium sized zucchinis into a colander, sprinkle with salt, and let drain over a bowl for about ten minutes. Squeeze out the extra water and mix in the other vegetables and herbs. Sprinkle seasonings to taste. Gently fold in the eggs and bread crumbs.

In skillet over medium heat, warm the olive oil. Drop spoonfuls of latke mixture into oil and flatten with back of spoon. Brown on one side for 3 minutes, flip and brown other side for another 3 minutes.