Newspaper Archive of
Hells Canyon Journal
Halfway, Oregon
September 9, 2015     Hells Canyon Journal
PAGE 7     (7 of 10 available)        PREVIOUS     NEXT      Full Size Image
PAGE 7     (7 of 10 available)        PREVIOUS     NEXT      Full Size Image
September 9, 2015

Newspaper Archive of Hells Canyon Journal produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

W Picking by Karen Kain of the Hells Canyon Journal Pears are an amazing fruit, full of nutrition, typically con- taining 100 calories, and of course they're fat-free. They are a great source of vitamin C and contain natural phytonutrients and other antioxidants found in the col- ored skins of some varieties. Pears are an excellent source of fiber: 1 pear provides 6 grams of fiber, about 24 per- cent of the daily value that help to calm hunger pangs. Pears are delicious when com- bined with sweet and savory foods. Rich soil provides the foundation for superbly deli- cious pears; it is to no sur- prise that the Pine Valley grows an abundance of this fabulous fruit. Our pears ripened early this year. I know many of you are canning and drying pears, but I wanted to share with you a few new ideas. I judge a recipe with one basic question, "Will I make it again?" The answer to this Pear Tart dish is that I have made it twice in the last week. I will be making it again, sim- ply because it is easy and looks appealing with the per- fect amount of sweetness. It has been taste-tested by a few of our neighbors, and I promise you this recipe is a keeper. I have never baked with phyllo dough before. I avoided it because it just seemed intimidating. I highly Pear Tart Ingredients: • Ύ cup raw almonds • Ό cup sugar, plus more for sprinkling • 1 tablespoon all-purpose flour • Ό teaspoon fine salt • 1 egg • ½ teaspoon pure vanilla extract • 1/8 teaspoon ground nut- meg * 12 phyllo pastry sheets • ½ stick butter, melted • 2 firm-ripe Bartlett pears, cut into 1/8-inch slices • 1 tablespoon powdered sugar Directions: Preheat your oven to 400 degrees F. Put the almonds, sugar, flour and salt into a food processor and pur6e un- til the almonds are finely ground. Add the egg, vanilla, and nutmeg, then process until fully combined. Line a baking sheet with parchment paper. Take two sheets of phyllo and gently lay them on the parchment and lightly brush with butter, then sprinkle with sugar. Repeat this process layering phyllo in sheets of two, brushing with butter and sprinkling with sugar for five more times, except the last layer, which should have no butter. When working with phyllo, cover with a damp cotton cloth to prevent it from dry- ing out. Gently spread the almond paste evenly on top of the phyllo stack, leaving a one-inch border. Cut the pears and arrange on top of the paste, overlapping slightly. Bake for 18 minutes. Serve warm or at room tempera- ture sprinkled with powdered sugar. Record of Decision Signed for Lower Imnaha Rangeland The Forest Service signed modification was based on the Record of Decision for the Lower Imnaha Rangeland Analysis on September 3. This finalizes a six-year pro- cess that assessed five alter- natives for authorized grazing within four allotments in the Lower Imnaha project area. The signed Record of Deci- sion gives a summary of the current conditions (within the project area), summaries of all alternatives evaluated, description of the public in- volvement process, and the chosen management strategy. In announcing the Record of Decision, a Forest Service press release noted that graz- ing is an activity that is im- portant to the rural lifestyle and economy of Wallowa County and is broadly sup- ported by many members of the community. However, it is also recognized that grazing can have impacts on sensitive resources in the Hells Canyon National Recreation Area, but mitigation measures and spe- cific design features can greatly reduce those impacts. The permittee worked closely with the Forest Ser- vice to develop a grazing strategy that could further reduce potential impacts on the significant issues, while still maintaining a viable grazing operation across the four allotments. Forest Service Ranger Kris Stein said, "I selected Alter- native C-modified because it best meets the purpose and need of the project, while pro- viding the most balanced ap- proach for mitigating issues and resource concerns, with a feasible and implementable livestock operation." Under Alternative C-modi- fied, a deferred rotation strat- egy was incorporated. l?his discussions between Wallowa County, the current permit- tee, Hells Canyon Preserva- tion Council, and the Forest Service. An important design aspect in alternative C-modi- fied is the movement of cattle through the pastures within the allotments based on sea- sonal resource conditions. The elevationally-deter- mined rotational grazing sys- tem takes advantage of more sustainable resource condi- tions at different elevations in the canyon throughout the winter season. For instance, impacts on sensitive vegeta- tion and ground resources can be reduced if cattle use pas- tures when ground is frozen (hardened) rather than when soils thaw and remain wet. This strategy will defer grazing in pastures with Spalding's catchfly and det- rimental soil conditions ev- ery third or fourth year. The intent of this approach is to reduce impacts (especially soil displacement in Spalding's catchfly habitat) from cattle traveling across wet soils on steep slopes. Po- tential impacts are mini- mized when grazing occurs on soils that are dry or frozen (fall through winter season). The release announcing the Record of Decision concluded by noting that Forest Service policy is to contribute to the economic and social well-be- ing of people by providing op- portunities for economic diver- sity and by promoting stabil- ity for communities that de- pend on rangeland resources for their livelihood. The Record of Decision will be available at: http:// wallowa-whitman/ landmanagement/proj ects. encourage you to clip this recipe out and give it a try. Pushing the boundaries on my search for pear ideas, I was interested to try this Scones and Sharp Cheddar with Honey recipe. This is not a typical bake for me, but I really enjoyed the re- sults and highly suggest you serve these just out of the oven. I wanted to include a healthy option also. This Cucumber and Pear Juice was the perfect fit. It actu- ally called for a few celery stalks in the mix, but I did not appreciate the flavor the celery gave the juice. I hope that you are all en- joying the smoke-free skies and lovely weather. Thanks to all the firefighters for their great work and thanks to God and Mother Nature for the break in the weather. Page 7 Hells Canyo, n Journal September 9, 2015 Scones and Sharp Cheddar with Honey Ingredients: • 3 cups all-purpose flour, plus more for sprinkling • 1 tablespoon baking pow- der • Ύ teaspoon baking soda • Ό cup sugar • ½ teaspoon coarse salt • 1½ sticks unsalted butter, cold • ½ cup dried cherries, or raisins • 1 cup cream or buttermilk • pears • sliced sharp English ched- dar • honey, for drizzling Directions: Preheat oven to ,450 de- grees. Cut the butte r into ½ inch pieces and pu'c into the freezer for 10 minu.tes. In food processor add th,e flour, bak- ing powder, ba'King soda, 2 tablespoons sugar, and salt, then pulse Add butter and pulse to fiorm a corn meal- like texture. Slowly add the cream, pul sing until the mix- ture begins to form clumps. Adding more buttermilk if necessary, 1 tablespoon at a time. Transfer mixture to a parchment-lined baking sheet, with your hands lightly dusted with flour and gather the mixture into a ball, gen- tly squeezing to form a dough which should then be flat- tened to a 1-inch thickness and fold in half twice. Gently shape into a 1-inch-thick, 7- inch-diameter round. Cut into 8 equalwedges, and sepa- rate. Brush the tops with buttermilk and sprinkle with sugar. Bake scones uhtil golden brown about 15 t5 18 minutes. Once cool enough to handle, split the scones, and stuff with a slice of pear and cheese. Serve with drizzled honey ... yum! Cucumber and Pear Juice Ingredients: • 2 pears • 1 large cucumber • 1 inch fresh ginger Directions: Throw everything into the juicer and serve! s41.T42.4366 OPEN 8AM - 8PM 7 DAYS A WEEK Prices Effective September 10 - 1 4, 201 5 15 oz Bol ouse Juices 2/$5 Jovy Fruit Rolls, O O Peanut Butter 14 oz Kellogg's $2s0 1,oz ...... ':'" ................................................... Pop.Tar Kashi Cereals $3s° 41bsC&H$250 Cane Sugar 16 ozK,a. $2 0 Salad Dressing Richland-Gro Bi-color All Salads TACO Sweet Corn 2/$4 4 OZ Ortega d',l 25 • 125 oz Ortega • , Green Chiles hco Seasoning 88’ Red Potatoes 64 oz Almond Coconut or Almond Milk $299 7.5 ozWF Biscuits 2/88’ To, no's ........................................ Party Pizzas $119 56 oz lillamook Ice Cream Y751 24 oz VkC: Cheese spk $250 Juicy Juice 3ct $1s0 Microwave Popcorn $6" Balh ]issue 15.5 lb Beneful Dog ) Food $169 16 oz Vk£ Veggie Blends $15° $499 4.2-6.5 oz Pasta or Rica-a-Roni $12s 18 oz Bull's-Eye thl 50 Barbecue Sauce 13 oz Hunfs Snack Pack Pudding 89’! 16 oz Nabisco SalUnes: 20 9-25 oz Y~F Cookies $200 7-10 ct Crystal Organic Smart Chicken Chicken Tenders $7991b Eye Round Steak $4691b 12ozknnie-O $419 St Louis Cut Pork Ribs $2991b Turkey Bacon Gold n' Plump 56 oz Chicken Legs or lhighs $599 Chuck Tender Roast $4491b Boneless Pork Loin Chops $2 1b 12 ozJohn Mo dl m MeatFranks//:H Shredded Cheese ( $ !