A love affair with Fennel

This article originally appeared in the Methow Valley News on 8 August 2018

Most of our dinners are planned around what is available this time of year. Last night, our dinner consisted of a roasted vegetable sauce smothered over potatoes and scrambled eggs. A side salad of cucumbers and fresh picked tomatoes still warm from the sun rounded out the meal. The sauce is a favorite of ours, made of eggplant, garlic, onion, and tomato – chopped into rough chunks, tossed with olive oil and salt, and roasted at 400 degrees Fahrenheit for 20 minutes. After roasting, I blend the vegetables in a food processor with more olive oil, basil, and oregano until a hearty sauce emerges. This sauce is great with pasta, or as a dipping sauce for pita chips.

This year, we planted fennel for the first time. I love how the entire fennel bulb bursts out of the soil, the layers looking like a fashionable wrap, the feathery fronds waving in the breeze - like a confident model strutting down the runway. Big hair, don’t care!

Last year around Thanksgiving, I nestled two fennel bulbs in my grocery cart at Hank’s. As I strolled through the aisles, the fennel fronds bounced and waved. Three different people stopped me and motioned to the fennel in my shopping basket, wondering what I planned to do with it. For fennel lovers, the variety of recipes are endless, and we’re always curious to share new ways to enjoy fennel.

Fennel has a fabulous licorice flavor that is excellent in almost every dish – savory or sweet. Roasted with meat and root vegetables, the fennel remains firm to the bite and adds flavor. Paired with cold fruit, the crisp fennel adds a satisfying crunch with a burst of flavor. A bouquet of fennel fronds, chive blossoms, and chamomile flowers in a vase of water fills the kitchen with the smells of summer.

Fennel is an excellent source of dietary fiber, calcium, vitamin c, and is a natural source of estrogen. All of the nutrients in fennel support bone health, boost the immune system, and reduce the risk of heart disease and cancer. Instead of cans of soggy spinach, Popeye could have been popping crunchy stalks of licorice-tasting fennel - reduces waste and keeps you regular!

To make roasted chicken with fennel, you will need boneless chicken thighs, one large fennel bulb with fronds, one large carrot, one large potato, and one onion. Heat oven to 400 degrees Fahrenheit. Chop fennel bulb and stalks, carrot, potato, and onion into equal-sized pieces. Toss vegetables with olive oil, fresh thyme, and Hannah’s Popcorn seasoning. Spread vegetables across bottom of roasting dish, cover with white wine. Coat chicken thighs with olive oil, sprinkle with salt, pepper, and Hannah’s popcorn seasoning (that stuff should be included in your to-go bag during fire season, it makes everything delicious). Layer the chicken on top of the vegetables and roast at 400 degrees Fahrenheit for about 30 minutes. Top with chopped fennel fronds before serving.

To make a fennel and nectarine salad with honey-orange dressing, layer thinly sliced nectarines and fennel bulb. Whisk together a quarter cup of orange juice with a tablespoon of honey until well combined. Pour over the sliced nectarines and fennel. Top with chopped almonds and fennel fronds.

Libby Creek herbalist and author, Rosalee de la Forêt, shares several creative and delicious fennel recipes through Learning Herbs.  Visit https://learningherbs.com, and select the ‘Remedies’ category from the upper right corner of the home page. Enter ‘fennel’ into the search bar. There are a wide range of informational pages on fennel and recipes, like fig and fennel soda bread, fennel and candied ginger, and many more.

If you haven’t tried fresh fennel, give it a taste – you may be pleasantly surprised.

The Heart of Carlton is not the General Store

This article originally appeared in the Methow Valley News on 25 July 2018

Outside the US Post Office in Carlton, Lorraine Wagner deftly snaps an American flag to the flag pole and raises the red, white, and blue until it unfurls in the cool morning breeze.

Old Glory is not the only colorful item swaying in the breeze. The garden bed along the walkway is a colorful collection of blooms. Gone is the patch of overgrown weeds – now replaced by cosmos, marigolds, and snapdragons. In a recent phone call, Carlton resident Elsie Baylor noted the beautification of the grounds and the improvements made by Lorraine and community member Julie Hentrich. “They should get an award, if the post office does something like that!” Lorraine’s manager, Ron at the Twisp post office, said if people would like to recognize the Carlton P.O., they should call him at the Twisp post office.

The bustling Carlton P.O. is manned just 4 hours a day during the week, and one very busy hour on Saturday – not leaving much time for landscape maintenance. A steady stream of people, and one very happy German Shepard, flowed in and out of the post office during the 15 minutes I spent admiring the garden. Wanting to create some curb appeal, Lorraine posted a note requesting green thumb help and the community responded. Julie donated six hours to help clean up the grounds and plant the flower bed. Someone else donated gardening tools. The property owner removed dead trees, Max Judd’s son came and removed the lilac bush that was blocking the stop sign. Someone else – Lorraine does not know who – waters the grounds on the weekend. She gestured towards the flower bed, “Some of these are dying in the heat. I’d love to get some native plants that would do well in this climate.”

As we spoke, the breeze tussled Lorraine’s hair, an abundance of curls and braids artfully arranged and held by a blue headband matching her USPS uniform t-shirt. Lorraine worked at the Redmond post office before transferring to Okanogan County, and appreciated the greater opportunities the rural area offered to work with a variety of people and in different places. She spends the mornings in Carlton, afternoons in the Methow post office, and recently she began working at the Malott post office, too. “I used to work in IT, and there was not a lot of contact with people. I love the postal service, all the people.” She noted that while the process was automated, it is people working together who move the mail from point A to point B in an efficient, timely fashion.

And it’s the community working together to show that the local post office is valued and cared for. Lorraine put her hands on her hips and looked approvingly around the grounds. “When people drive by and see this visual…” she smiled, and after a pause finished her thought, “it’s the people.”

Scatter Lake Trail

This article originally appeared in the Methow Valley News on 11 July 2018

A fun thing I might do again, but not anytime soon, is the 4.5-mile, 4,000-foot climb to Scatter Lake.

First, I need to regain feeling in my quadriceps, gluteals, hamstrings, calves, and foot flexors. The entire group of muscles in each leg feels like a tub of jell-o. Or like that wind sock guy that jerkily jerks over parking lots full of shiny new cars.

Here’s what happened: in a fit of early summer fever, I yearned to hike into a high mountain lake. Something cool and deep, ringed in snow, with the still surface mirroring the surrounding peaks. One morning, I leaned over a topo map spread out over the kitchen counter. The next morning, we were high stepping it to Scatter Lake.

For a visual of the climb to Scatter Lake, check out google maps. Enter “Scatter Creek Trail Twisp”, select “Maps”, and then hover over the drop-down menu on the top left corner and select “Terrain”. If what you see looks very much like a four-mile vertical climb…that’s the one.

My husband, who has the gift of foresight, (i.e. 20+ years of experience with my eyes-bigger-than-my-hiking-ability impediment) suggested that we take a leisurely approach to the trail and turn it into an overnight backpack. It was very pleasant to not feel rushed, and to just enjoy the trail knowing that we had all the time in the world to soak it all in.

The first 1/4 mile begins on the Twisp River Trail, a gentle meander that could be continued if one would like the use of their legs the following day. But, if jelly-legs and high mountain lakes are calling you, take the Scatter Creek trail that branches off towards the right.

The first mile of Scatter Creek Trail is pleasantly wide and appears to follow an old road bed that is over grown and narrowed to a single track. The grade is gradual through a shady forest.

The second mile is loaded with switchbacks, steadily climbing out of the valley. Through breaks in the tree cover, tantalizing views of snow packed ridgelines promise bigger and better views further up the trail.

The third mile laughs in the face of trail engineering and moons the “10% grade” standard of trail design. Switchbacks are swapped out for sloping meadows. Although the map and trail notes state that the trail follows Scatter Creek, the creek is an inaccessible roar below the trail. Be sure to carry enough water to stay hydrated.

While the third mile is steep, the fourth mile is straight up, with sections of loose rock and scree that can be a challenge on the way back down. The trail crosses several small streams, the largest being Scatter Creek.

The fourth mile ends in a beautiful meadow. Scatter Creek Falls rises above the meadow, as does the lake basin and the final half mile push to Scatter Lake. The leg burn is totally worth the stunning views and the peaceful surroundings.

A very special Flag Raising

This article originally appeared in the Methow Valley News on 27 June 2018

Danford ‘Danny’ Miller raised a well-traveled American flag on Memorial Day. After waving in wind currents around the globe, the broad stripes and bright stars came to rest in the Methow Valley. This particular Old Glory is seen as a symbol of what connects us all: life, liberty, and the pursuit of happiness.

A Methow descendent of the First People, Danny was born at the family home that today lies beneath the waters behind Wells Dam.  His aunt Agnes attended his birth as the midwife. His parents, Eva and Henry, shared an orchard with Danny’s uncles, Albert and Jerome, on historical land that had for centuries been cared for by their ancestors.

Danny’s family has a long history of serving their country in different ways. Sam Miller started the first trading post in Wenatchee and was instrumental in developing a sustainable economy in the region that included Native Americans. CB Timentwa was a vocal advocate for fishing and land rights. Roberta Minnis lobbied Congress for equal employment rights and laid the groundwork for the Tribal Employment Rights Office. Randy Lewis helped form the United Indians of All Tribes Foundation, an organization that provides educational, cultural, and social services. Danny, like many men of his generation, was swept into service in the Vietnam War along with his cousin Jay Miller and childhood friend Chuck Borg. Danny served in the Army Special Forces, earning the Green Beret. His cousin Jay flew 235 combat missions in the A-6 Intruder over North Vietnam from the USS Midway. Chuck served as an Airborne Ranger.

Danny was wounded during the infamous battle of Dak To, also known as Hill 875.  He was sent home with the American flag that flew over Kham Duc.

After his recovery, Danny pursued sky diving to find inner peace. “When I’m in the air, everything goes away.” His love of heights was put to good use as a high-rise ironworker. Danny built towering structures in Scotland, China, and across the US. When the final beam rose into place, the builders celebrated by topping off the beam with a U.S. flag and an evergreen tree. Danny unfurled his flag to top off the final construction beams across America, in Los Angeles, San Francisco, Houston, and closer to home at the Deaconess Hospital in Spokane. His flag even flew from the final cross beam of a building I used to work in: Intel-Micron Flash Technologies in Lehi, Utah.

Which brings me to the main reason Danny shares his story: We are all connected.

On Memorial Day the family lifted the flag to its final resting position above the Methow River on family land steeped in history and tradition. His cousin Mark commented on the illumination of the flag at sunrise and again at sunset, and what the flag represents to him as a Methow descendent and a member of the Methow Valley community. “We have been charged to protect and preserve this valley. That flag - it is significant.”

As we sat on a sunny plateau overlooking the bend in the Methow river, the flag waved peacefully below. Danny reminded me why he wanted to talk to me in the first place. “Our family has been bonded to this valley for 10,000 years and it’s been no small effort to keep us here together. But this is not just about me,” he paused and lifted his finger for emphasis, “it is about the whole valley, all the people, this place. People here have done good work preserving this place, making connections, building bridges, educating others. I’m Indian by birth, but I’m an American by choice.”

Letting the Storm Speak for Me

Does anyone else feel a sense of release/relief when it rains? The cleansing smell, the soft pitter pat of raindrops landing on leaves, rocks, and soil? It's been a full week, with different experiences every day. Father's day is on my mind, and I'll be glad to get past that emotional whirlpool. Everything reminds me of him this week, and it's never in a convenient moment to 'have a moment'. I had this thought as the storm clouds rose above the hill in the view from my desk:

My heart is on the verge of bursting
Tears brim the edge of an eye
I need this storm to burst,
Lightening to strike,
And thunder to roar
Because I need to hold it inside
And let Nature release control

Wandering Betties, Rex Derr Trail

For trail information, visit: https://www.plotaroute.com/route/344366

The Rex Derr trail wraps around Pearrygin Lake, and wanders up into the surrounding shrub steppe.

Easy, Savory Ratatouille

After watching the experts on America's Test Kitchen show off their savory version of Ratatouille last night, we decided to give it another try.

I've tried Ratatouille before, and never thought it was anything special. Just some overcooked, soggy, roasted vegetables. But, there's another way! A more delicious endeavor! Let the eggplant be a sauce - it's so obvious, I can't believe I hadn't thought of it myself.

You'll need:
1/3 cup olive oil
2 onions
6 cloves garlic
Herbs de Provence
Red pepper flakes
salt and pepper
1 large eggplant - peeled and cut into chunks
12 roma tomatoes - peeled and seeded
bay leaf
1 large zucchini - cubed
Yellow bell peppers - sliced into large chunks
Mushrooms - cut into large chunks
Fresh parsley and basil

Start off with an oven safe, lidded pot - I used our iron dutch oven. Preheat oven to 400 degrees F.
Pour olive oil into dutch oven and set on stove top at medium heat.
Chop onion into large chunks and place onion and peeled, whole garlic gloves into warm oil. Heat until translucent, for about 10 minutes.

Sprinkle a generous amount of herbs de provence into the pot, along with red pepper flakes to taste. Season with salt and pepper. Stir and simmer for another minute while herbs bloom.

Add by leaf, eggplant, and tomatoes. There is no need to salt or tenderize the eggplant - it will break down during roasting, and we'll mash it into a sauce later. Place the dutch oven, uncovered, into the preheated oven and roast the veggie mixture for 45 minutes. Leaving the lid off will help the liquid evaporate while cooking.

After 45 minutes, remove pot from oven and, using a potato masher, mash vegetables until a thick and chunky sauce forms. Place zucchini, bell peppers,  and mushrooms into pot. Season with more salt and pepper. Return to oven, uncovered for another 25 minutes.

Remove from oven, and place lid on pot. Let sit for 10 minutes while the vegetables finish steaming.
Serve with chopped fresh parsley and basil.