bountiful life - december 2012

Volume I, Issue II December 2012

This Month...

Country Living In The Inland Northwest

Celebrating the Country Lifestyle…

2 • December 2012 Bountiful Life

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Country Living In The Inland Northwest

CONTENT EDITOR Chandra Logan

FOOD EDITOR Ashley Lewan

SALES & ADMINISTRATION Jan Ryan Steve Nickeson

Helen Boyd-SchwartzPRODUCTIONPatrick McHale

GRAPHIC DESIGNKenyon Haskins Deborah Simpson

PUBLISHED BY Exchange Publishing

304 W. 3rd Avenue, SpokaneWashington 99201

CONTACT DETAILS 509-922-3456 • 1-800-326-2223

Fax: 509-455-7940

MAIL: P.O.Box 427, Spokane, WA 99210

[email protected]

Next Issue: January 10, 2013

Dear Readers,The winter season is a beautiful and

pristine time of year with crisp cold snaps and white pearly snow. However it can be less enjoyable if one is not prepared for when winter weather wreaks havoc on our lives and homes. Living in the country requires preparation for the unfortunate possibility of being stuck at home with no power or access to the road. We just want to remind you to be thinking of those possibilities. Be sure to stock up before you get snowed in miles from the nearest place to buy groceries or get firewood.

Enjoying a crackling fire in your wood stove is a nice seasonal treat that warms you inside and out. If you have a wood stove and plan to use it, be sure to read the article “Using Wood to Heat Your Home” by Pat Munts of the Spokane Conservation District to get all the information you need. She discusses what kinds of wood to choose, preventative measures to keep your chimney safe from chimney fires, and more. Learn to use a wood stove safely and smartly so you can enjoy the pleasant atmosphere that a fire creates.

We cannot forget our livestock, who must stick it out in the cold weather. Jim Armstrong, also of the Spokane Conservation District, explains his winter plan for his flock of sheep at home. Jim discusses the shelter he built for them and how he plans to feed the flock to keep them fat and happy all season long. Building an animal shelter is a very important task. While most livestock animals grow heavier fur to keep them warm in winter, just having a wind break can make a world of difference for them. Also, be sure to check their water source in the morning and evening, at least, to be sure it hasn’t frozen. A heated water trough is a good plan so you know they have access to water even when the temperatures dip well below freezing.

If you are an avid gardener and find yourself cursing the winter because it keeps you indoors, fear not, Tim Kohlhauff of the WSU Master Gardeners has not forgotten you. He has included a plethora of tasks that can and should be done now to have a garden that will be primed and ready for planting come spring. He also gives helpful advice on how to prevent damage that can occur from pests

or extreme temperatures. Pretty soon your tune will change when you realize there is not as much leisure time as you thought!

In reality there usually isn’t much leisure time with the holiday season in full swing. To help you out with the planning our Food Editor, Ashley Lewan, has picked out some of her delectable recipes for Fun Festive Holiday Foods. If you happen to have an excess of eggs from your chickens, try the homemade Eggnog recipe. Or if you have a storage room full of sweet potatoes try my favorite: the Double Stuffed Yams. Give one of her recipes a try and feel free to email me about how they turn out!

Finally, with Christmas on our minds, we wanted to learn about the world of Christmas tree farming and what it entailed. We enlisted the help of Ted and Carolyn Lowe, owners of Theodore’s Thicket Christmas Tree Farm to educate us and our readers on the business. Ted and Carolyn’s farm resides just north of Green Bluff and east of Colbert. It is a beautiful u-cut tree farm and is managed by the most knowledgeable and friendly team you’ll ever meet.

The staff at Bountiful Life wishes you and yours a Merry Christmas and bountiful New Year!

Happy Holidays!

Chandra LoganContent [email protected]


The Spokane Conservation District is launching a new program

Are You Tired Of Horsing Around With Your Livestock?

Livestock and Land offers assistance to livestock property owners and boarding facilities with implementing Best Management Practices that will help to:

The program offers free site assessments and consultations, workshops and trainings, publications and brochures, and possible funding for land improvements.

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Table of Contents Theodore’s Thicket, Your Neighbor’s Home Grown Success StoryAn interview with Ted and Carolyn Lowe on their scenic Christmastree farm and the traditional holiday experience they provide. .............................Page 6Wintertime Care and Feeding of LivestockWhat to consider for your livestock’s well-being and how to keep themfat and happy through the winter months. ...................................................... Page 14Laying the Groundwork: Preparing for Garden Season 2013What you need to do now to have a garden that is ready for planting whenspringtime arrives, and what to look out for this winter to prevent damage. ....... Page 16Using Wood to Heat Your HomeA discussion on the best woods to burn in a wood stove, and how tomaintain a wood stove safely to have a comforting fire all season long. .............. Page 22Fun Festive Holiday FoodsDelicious seasonal recipes to test and taste, your kids will love makingthe maple candy that you cool in the snow! .................................................... Page 24Crafting an Evergreen WreathA simple step by step tutorial on making a wreath from fresh cut Evergreen boughs. Embellish your front door for all your guests and neighbors to admire .............. Page 28 Snow Removal SmartsTips and techniques for clearing snow from your gravel driveway withoutruining the lawn or displacing all your gravel.................................................. Page 30

December 2012 • 5Country Living in the Inland NorthwestMasterGardener.WSU.edu

WSU Master Gardeners

Visit the Master Gardener Plant Clinic & Resource Center

Come to us with all your gardening questions!Mon-Thurs 9-3 • Fri 9-1

509-477-2181 222 N. Havana, Spokane, WA 99202

Our ContributorsSmall Farms and Acreage Coordinator WSU/SpokaneCounty Extension [email protected]

Urban Horticulture Coordinator WSU/Spokane County Extension [email protected]

Communications & Special Projects Manager, Spokane Conservation District [email protected]

Pat Munts is the small farm and acreage coordinator for WSU Spokane County Extension and the Spokane Conserva-tion District. As such she works with ur-ban land owners in both rural and urban areas to help them improve their land, farm business and conservation planning. She has been active for over 35 years in horticulture and gardening as a WSU Master Gardener, landscape and nursery professional and a nationally published freelance writer. She has gardened on the same piece of property in Spokane Valley for over three decades and has dealt with weeds, bugs, cold, heat, drought and fire at one time or another over the years.

Tim Kohlhauff has been the Urban Hor-ticulture Coordinator for the Spokane County Extension since 2008, where he leads the Master Gardener program. He was an adjunct instructor at Spo-kane Community College and has taught classes on tree care, pruning, diagnosis of plant problems, and pesticide application. Tim has two degrees in Horticulture from Spokane Community College and a B.A. from Whitman College in Walla Walla, and is a certified arborist through the In-ternational Society for Arboriculture. He has gardened in Spokane since 1976, the year the Easter Bunny was on her health food kick and put flower bulbs in his Eas-ter basket, instead of candy.

Jim Armstrong has been employed with the Spokane County Conservation Dis-trict since January 1983, working with farmers and landowners on natural re-source management and environmental issues. For the past 20 years he has been the Director of Communications, and Special Projects as well as Policy Liaison. He was the co-author of the first incentive based legislation in Washington State for alternative fuels passed in 2003, as well as authored numerous articles and issue papers on alternative energy, sustainable farming and land stewardship, and is cur-rently working on sustainable agriculture and the promotion of no-till farming.

Ashley Lewan is the content editor for The Exchange weekly newspaper as well as a cooking and baking aficionado. Ash-ley lives in Spokane now, but still appreci-ates her small town roots in Medical Lake by keeping a window garden that she uses year round. She graduated from Eastern Washington University with a B.A. in English Literary Studies in 2010 and be-gan working for The Exchange in 2011. Ashley also dedicates much of her time to experimenting in the kitchen, writing for her blog and adding to her recipe collec-tion.

Content Editor Exchange Publishing Ashley@ ExchangePublishing.com

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Ted and Carolyn Lowe own and operate Theodore’s Thicket, a Christmas tree

farm situated north of Spokane and east of Colbert. Ted’s plantation is accompanied by a large barn and deer loitering in the trees. We sit down for the interview in a rustic and comfortable cabin on their property, which was originally built in 1888, and get to talk-ing. BL- Describe your personal background. Are you a transplant or local? Ted- Carolyn and I moved from Tennessee

to settle in the Inland Northwest in 1974, right after grad school. We built the house we live in now in 1979. I am a geologist and work full time in the mining sector. I also had a parallel career in the Air Force/Air National Guard as an air intercept controller (formerly referred to as a weapons controller), from which I retired in 1992. Carolyn- I majored in Home Economics in

college and have worked full time as a teach-er, substitute teacher, and was employed de-signing fabric projects and testing and devel-oping recipes for a flour company. We have 3 children: Elizabeth, 35, Matthew, 32, and

Carrie Anna, 29. BL- Did you come from an agricultural background?Ted- My grandfather was a farmer, and my

father was an agricultural consultant for the federal government and through Stanford University as well. I spent a lot of time out on other people’s farms growing up. At first I thought it was a lifestyle that was not for me, but I soon realized that farmers are a kind of people that have a real sense of wisdom and reality from what they do, which I appreci-ated. BL- How big is your farm and where is it located?Ted- The farm is located north of Spokane

off of US Highway 2, 1-1/2 miles east of Colbert. It lies on a bench on the north slope of Green Bluff. We own 47.5 acres of mixed

forest land, grassland, and Christmas tree land. We also lease an additional 2.5 acres from a neighbor. About 4.5 acres of that is planted with over 5,000 Christmas trees. BL- How did you get into the business of Christmas tree farming?Carolyn- It started as a way to pay for the

kids’ college. They worked on the farm and in return got college funds. It was a great way for them to learn independence and what hard work is.

Ted- They probably still grimace when they come here because they always had to work when they came home.

BL- What kinds of Christmas trees do you grow?Ted- We mainly plant Grand Fir and Con-

color Fir (White Fir) for Christmas tree sales.


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I also have some Frazer Fir remaining from earlier plantings. I grow quite a few Cork Bark and Subalpine Fir for potential land-scape sales as balled and burlapped trees. Seed sources for the Grand Fir come from the Clearwater National Forest in Idaho, and Northern Arizona for the Concolor Fir. We used to plant Serbian Spruce but no longer do. Those are a very good landscape tree but not that popular as a Christmas tree. BL- What’s your favorite species of tree and why? Which makes the best Christmas tree in your opinion?Ted- My favorite is the Concolor Fir, be-

cause of its soft needles, color, smell, and needle retention abilities. Carolyn- We usually end up getting a

“Charlie Brown” tree for ourselves because we get one that no one else picked. But it’s a shame to see the ones left behind. We always put one in the house and one in the cabin. Most people seem to prefer the Grand Fir, and they are very nice. They have a deep, rich green color, and on the trunk they have sap nodules that you can pop with your finger nail and the sap smells very good (Ted and

Carolyn demonstrated this for me later, it smells like pure Christmas and sends you straight back to your childhood). Ted- If a cut tree smells very strong and very good to you, it actually is probably not a very

healthy tree and will drop its needles quickly.


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BL- How old do trees have to be to harvest them for Christmas? What can you tell us about the process of growing them?Ted- It takes about 8 years to grow a tree 6-8 feet tall from the 4 year old seedling that we

first plant. The seedlings we purchase are developed to have a lot of root material. I order them many years in advance so that I have an assured source of quality seedlings of the species I want. We are fortunate here because I do not have to irrigate my Christmas trees. They get

plenty of water naturally during the growing season. My tree farm soil is a silt loam above a clay layer, very similar to the nearby Green Bluff area above. The water migrates slowly downslope above a near impenetrable clay layer. I do not do heavy or intense shearing of my trees either. I call it selective pruning, just to control an errant limb, double leaders, or excessive long leaders. I also try to cut lower limbs to increase air flow, growth elsewhere, and for critter control. Most of my work is planting and weed control. Weed control is essential because weeds encourage gophers and moles, which eat the roots, and regular

weeding also increases the eye appeal of the tree plantation. We plant about 1,000 new trees a year. The first year we planted was 1989, our youngest child was 5 and the old-est was 11. Carolyn, on her hands and knees, planted 2,000 trees on her own that year. Now that our kids are grown and our help is gone, we have friends and hired teens to help Carolyn plant the trees. We make an effort to make it fun, sometimes having a big picnic or barbeque. Work is easier if you make it a good time.

BL- What is the worst thing to happen to your tree farm?Ted- The worst thing was probably Ice Storm

in 1996. It didn’t affect the Christmas trees, but there were so many branches and other trees down on the road that it was very dif-ficult for our customers to get to us. We also were out of electricity for a long time. People still came though.

BL- Tell me about moving the cabin. What did that entail? Ted- The cabin was originally built in 1888.

The cabin came from a location about 3/8ths of a mile down the road. I disassembled and numbered it log by log and then reassembled it on its present site. It took about 2 years to finish the project. We love to have friends over and host get togethers in the cabin.

BL- Do you have any time for other hob-bies? What are they?Ted- We like to stay active. I love the wilder-

ness: hiking, camping, expedition canoeing and kayaking, ultra-marathons.

Carolyn- I am an avid quilter and sewer, and I’ll often teach sewing classes. And of course being a part of our grandchildren’s lives.


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BL- What has added to your success as a small farmer?Ted- Steve Huckaba, a former tree farmer

on Green Bluff who has since passed away, was widely known to be a knowledgeable and successful tree farmer. He advised me on the best tree varieties and seed sources to plant in our area, the best nurseries to purchase from, as well as good cultural practices and equipment care. His help has been greatly appreciated.

Carolyn- That is the great thing about the Green Bluff community, they aren’t there to compete, they are there to support each other.

BL- What is your best tip for anyone else trying out this business? Ted- Get as much information as possible

from different sources. I learned a lot from Steve Huckaba, among other places and people. Also, get quality stock. I always look for trees with a vigorous root mass. It makes a big difference.

Carolyn- We also found some helpful infor-mation from the University of Idaho’s De-partment of Forestry.

BL- What makes a small farmer successful?Ted- We consider ourselves successful in that we’re happy. We wanted a farm where you

could experience the traditional and authentic Northwest, not anything that was gimmicky or simulated. I decided that you gotta live your life while you can. Don’t wait until retirement to chase your dreams. Do it now.

Carolyn- The simplicity of the lifestyle is nice. Honestly, we enjoy the work we do, and we enjoy seeing others happy as a result of that work. Most everyone is cheerful when picking out a Christmas tree, and it’s just pleasant to be around that.

Ted and Carolyn are kicking off the Christmas season by partnering with local artists to host the event “Christmas in the Country” with Coming Home and Theodore’s Thicket. In Ted’s barn there will be an arts and crafts show as well as U-Cut Christmas trees for sale. All are wel-come to this fun family event on December 1st at 7420 E. Bernhill Road, Colbert, WA. u


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Wintertime Care and Feeding of Livestock By Jim Armstrong

trict recently introduced the Land and Live-stock program to the region and provided a lot of excellent ideas for minimizing the ef-fects of winter on the land and the livestock. The first consideration is location. We had the choice of several areas to make into a suit-able winter paddock for our four sheep and hopefully in early spring, a number of lambs. One important consideration was the conve-nience factor. I needed to have the paddock fairly close to the house so I could plug tank heaters in and be able to fill water tanks with-out having to haul water. I also needed easy access to my indoor hay storage which as it turns out is about 300 feet away. We do have water tight bins that hold at least 4 days worth of feed right next to the paddock and it is easy to replenish that supply. The spot we chose is about 75 feet south east of the house and is on the same elevation as the house with a slight fall-off to the south toward the drain-field. The total area is roughly 8,000 square feet in a slightly oval configuration. There are several pine trees within the paddock and outside which will provide some shelter from the wind and a bit of thermal cover.

With the site chosen and enclosed using the 16’ cattle panels and “T” posts, we need-ed to start thinking about building a shelter of some sort. I looked at several different designs and chose a structure framed with wood and covered on the sides and back wall with plywood. It took about 8 hours to build and another 30 minutes in the hot tub that evening! The dimensions are 8’ deep and 7’ wide. The roof is corrugated fiberglass pan-els screwed to 2x2’s. The open front of the shelter is 4’ tall, sloping to 3.5’ at the back wall. The shelter opening is pointed north-west toward the house so we can see inside and so it is protection from the prevailing winds. Four animals will be able to easily fit inside the shelter along with the feed bins. The feeders are plastic storage bins with cut-outs on the front. Another consideration was to armor the high traffic areas like the water tank and the gate to prevent the formation of


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Paddocks were placed close to the house so Jim could plug tank heaters in and be able to fill tanks without having to haul water.

mud. I excavated about 6” deep at both ar-eas and filled them with 3/8’s minus gravel which I compacted a bit. The water tank sits next to the north fence so it can be filled from outside the pen with the hose. The interior of the shelter will be covered with wheat straw which can be quickly changed when manure begins to accumulate. The advantage of us-ing straw is it composts quickly and easily and will be great for the gardens. I am also moving the chicken coop into the paddock with the sheep. They are free range during the day and this will eliminate the need for me to let them out every morning and put them into their pen at night. They will still be able to have free range during the day and I won’t have to worry about predators at night. The hens being the gregarious girls that they are, spend all day in with the sheep now anyway. I will locate the coop close to the water tank so I can run one extension cord with a gang block to provide power for both water heat-ers and a heat lamp for the hens. And I can still collect eggs without having to go inside the pen, just by reaching through the cattle panel and lifting the roof section over the nest boxes.

I hope that all of the preparations we are going through make for a successful and healthy winter habitat for the sheep and hens, and make it easier on us. Maybe it’s just me, but I feel a bit of trepidation knowing that winter weather is imminent. I just hope I haven’t missed something important. Time will tell and with any luck at all, we can look forward to lambs next spring! I’ll share the photos! u


The leaves have fallen, the tomato plants are dead and gone and the gardening sea-

son is over for another year…or is it? It’s true that the growing season is over for the year,

but as gardeners, we’ve really just moved to another list of chores that need attention. A little work in the fall and winter will save us work next spring and summer, and decrease

our problems from pests and diseases. In other words, “Welcome to Gar-den Season 2013!” Let’s run through some of those tasks that you can do now to save work next year.

Successful fruit grow-ers know that getting rid of all the fallen fruit and leaves is a must do. Fruit producing plants are highly prone to pests, so they take some extra care. Diseases and insects can

survive over winter in the fallen litter from trees and come back even stronger the fol-lowing year. If your plants had diseases like powdery mildew or scab, get rid of the leaves. Eliminating fallen fruit and even the weeds around trees and shrubs removes the hiding spots for insects as well as small rodents that can kill plants by chewing off the bark. There are some preventative sprays you will want to apply, but not until late March or early April when the weather is warming again.

Most vegetables in our area grow, produce and die in one season. That makes clean up much easier, because you are removing the entire plant. Don’t leave weeds and debris in the garden over winter, because that gives pests a place to hide until the next growing season. Don’t compost diseased plants, be-cause most backyard compost piles don’t get hot enough to kill weed seeds or diseases. The best answer is to send them to the City or County yard waste collections.

If you are going to add manure or compost to your garden soil, you can till it in, if the ground hasn’t frozen or become too wet. Soils in either condition will not be easy to work, and you may do more harm than good by tilling. You can still top dress your garden with manure and mix it in the spring. This is a good idea especially with fresher manure. Spreading or tilling it now will allow it to start breaking down and reduce the chances of burning plants with too much nitrogen.

Trees and shrubs continue to lose water throughout the winter. One of the most com-mon forms of damage in our area, especially to conifers, is winter desiccation. After a long hot summer and a dry fall, plants can be drought stressed going into cold weather. As they continue to lose moisture through their pores, they can’t replenish it with water from the soil once the ground freezes. Leaves, branches and whole plants can run out of wa-ter, but because of the winter temperatures, their leaves stay green, kind of like keeping

Laying the Groundwork: Preparing for Garden Season 2013By Tim Kohlkauff

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Winter is the best time for pruning almost any species of tree or shrub. This is because the plants are dormant and so are their pests, meaning there is a better chance that the plant can seal off wounds before pests appear in the spring. Another advantage now is that without leaves, you can see the structure of the plant and see if there are broken or dis-eased branches that need to be removed. Plants with thin bark, young trees and co-nifers often do better when pruned in the late winter, like February or March. This is because pruning exposes sensitive tissue to cold temperatures and more water loss than normal. By waiting until the late winter, the extreme cold has already passed.

Some plants “bleed” sap when pruned. This is normal, and not harmful to the tree, but you can reduce the amount of dripping by pruning in late fall. For this reason, Novem-ber is a great time to prune maples, poplars and dogwood trees, among others.

More important than when you prune, is how you prune. Make clean cuts using sharp tools. Cut stems to side branches, rather than topping or heading. Leaving a stub

Trees and shrubs continue to lose water throughout the winter. One of the most com-mon forms of damage is winter desiccation.

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branch will open the plant to disease and rot, as well as cause lots of poorly at-tached “water sprouts” to grow. These thin branches grow out of bark tissue and are poorly attached to the plant, which means they can tear off more easily in wind, rain or snow.

Different species of plants require different pruning strategies, for instance raspberries are pruned differently than roses, which are pruned differently than maples. In fact fall bearing raspberries are pruned differently than summer bearing, so it’s good to know what type of plant you have before you start prun-ing. If you have questions about how to prune, you can contact the Spokane County Master Gardeners at [email protected]

Herbaceous perennials are plants that come back every year, but die to the ground every winter. Different species require different preparation for win-ter. Ground covers, ferns, and most rock garden plants, like Basket-of-Gold, and Columbine can be left alone. The leaves will die over the winter, and you can cut them off in the spring, keeping any that still look good. Some peren-nials have leaves mostly on the ground, but send up flowering stalks; think of coneflower, heuchera and bee-balm. The flowering stalks should be cut back, but the leaves at the base should be left alone unless they are diseased or dead.

Other perennials can be cut to the ground as soon as they turn brown in the fall. Some of these are Bleeding Heart, Joe-Pye weed and Blanket flower. For a more

complete list, visit the Master Gardener website at http://spokane-county.wsu.edu/spokane/eastside. Click on the button for “Flowers and Landscaping” and scroll down to “Preparing Perennials for Winter”

If you haven’t already mulched your flower beds, now is the perfect time to do it. Once the soil is frozen, you can apply a mulch of pine needles, composted bark, or finely shredded leaves to protect your plants. Mulch will keep the soil from drying out, as well as going through the freeze/thaw cycle that sometimes heaves plant roots out of the ground where they quickly dry out. Mulch is especially important around

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any newly planted flowers, trees or shrubs. The first winter is usually the hardest one for a new plant to survive, so they appreciate the extra care.

Winter is the ideal time for tool mainte-nance. Apply light weight oil to pruners and clippers to keep them working smoothly and to protect the blades from rust. Sharpen the cutting blades on tools like lawn mowers and clippers. Take care of your power tools by cleaning off dirt, grass and any rust. It may be time for a tune up, so consider replacing oil, spark plugs and filters when needed. Annual maintenance like this will keep your tools working well for years to come.

With all these chores on your garden to-do list, you won’t be bored this winter season. Don’t forget to have some fun however! Seed catalogs will be showing up before you know it, and then it’s time to start planning next year’s garden. Make sure to leave some time for watching your winter garden out the window, and day dreaming about what the new season will bring. u

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The outcome for most cats in animal shelters is grim.Call it deadly.

In order to home more of the 1,200 cats and kittens per year that come into Spokane area shelters, SpokAnimal CARE and SCRAPS (Spokane County Regional Animal Protection Service) have initiated a grant-funded program called “Farm Livin’ is the Life for Me”. This is a cooperative program with area farmers who need barn cats for rodent control.

Farmers and rural barn owners may apply to SpokAnimal to receive free cats. All cats homed will be vaccinated and spayed or neutered. They come also with a free bag of food. The new owners agree to provide them with a barn or farm buildings for shelter, and food to supplement what they catch.

The cats are aged 12 weeks and up, and all are accustomed to independent living. “Some are nice, others are true ferals,” said Gail Mackie, Executive Director. “But once established and with adequate rodents and supplemental food they usually stay in place.”

“So far this year SpokAnimal has placed 45 cats in farm homes,” continued Mackie. “And with further funding we want to home 300 more.”

To participate in the program, contact Eileen at 509-534-8133 ext 207.

In the meantime, please spay or neuter your own animals! This will prevent overpopulation and enable you to offer a home to more who are in need.

Hard working rodent managersseek chance for life on the farm


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There are many reasons to have a wood burning fireplace or stove in the Inland

Northwest. During the winter the power can go out quite regularly. In more remote areas it can be out a week or more in a bad storm. Wood heat can also reduce heating bills if you can cut your own wood or get it inexpen-sively. Lastly, gas fireplaces just don’t have the ambiance of a fire crackling on a cold evening.

Different types of wood generate different amounts of heat measured in British Ther-mal Units or BTUs. In our region the woods with the highest BTU rating are black locust (26.5), Douglas (red) Fir (21.4), Tamarack (20.8) and Ponderosa Pine (15.2). Other woods such as Aspen, Birch, Poplar, and Hemlock are available but all have a BTU rat-ing well below 20. Firewood dealers often price their wood according to its BTU rat-ing with Douglas Fir and Tamarack costing the most. Check out this website for a more complete list of BTU ratings, http://exten-sion.oregonstate.edu/douglas/sites/default/files/documents/forestry/firewoodvalues.pdf

Unless you buy your wood already split, you will have to split it with an axe or a log splitter. Tamarack, fir and hemlock are fairly straight-grained so they split easily. Black Locust, Pine, Aspen and Birch have twisted grains and are difficult to split by hand. Log splitters can be rented from most equip-ment rental agencies.

The key to reducing the smoke from your chimney is to properly build a fire with dry wood. Green, freshly cut wood will have 30 or more percent moisture and must be sea-soned or dried to reduce the moisture to around 15 percent. This can take six months to a year depending on the wood and how large the chunks are. Cut and split wood dries faster than logs. To check, pick up a couple of pieces and knock them together. They should have a ring and not a thud. If a piece feels very heavy it might not be dry. Buy or gather your wood in June and July when it’s often a little cheaper or before fire season to ensure it has time to dry.

Firewood is sold by the cord, which is 128 cubic feet of stacked wood or a pile four feet tall and wide and eight feet long. Firewood dealers are required to give you a receipt with their name and contact information, the amount of wood purchased and the price at the time of delivery.

Stack your wood in a dry place either under a shed or a tarp to keep it dry or help finish drying it. Leave the sides of the stack exposed

so air can circulate through the pile. Place your main

pile away from the

Using Wood to Heat Your HomeBy Pat Munts

house and key outbuildings and keep a small daily supply within easy reach. Wood piles close to structures are easily set ablaze by sparks from wildfires. Make sure the pile is stacked so that pets and kids can’t knock it down and get hurt.

If you use your fireplace or stove a lot, have the chimney cleaned every year to remove creosote buildup that could start a chimney fire. Most conifer woods have a high pitch content that easily turns into creosote depos-its. Have the chimney sweep check the spark shield on the top to keep sparks in and nest-ing critters out of the chimney.

Building and managing your fire is the second key to a low smoke fire. Lay a bed of loosely gathered dry kindling and paper and then place a couple of pieces of small fire-wood on top. Open dampers all the way to pull air through the fire. Let the wood catch and then tweak the dampers down so it is burning with little smoke coming out of the chimney. Step outside and check. Be aware of burning restrictions in your area. You may only be able to use EPA certified fireplaces or stoves under certain weather conditions un-less it’s your only source of heat. Always keep

a screen in front of an open fireplace and open the doors of stoves slowly to pre-

vent sparks from flying out. Keeping these bits of advice in mind will help

you to have a better, more produc-tive fire in the wood stove and a

warm cozy house as a result.


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Fun, Festive Holiday FoodsBy Ashley Lewan • Photos by Nicholas Barr

Each holiday season we plan for company, chaos, snow and fam-ily fun. Our lives can become so hectic that when it comes to

planning out the holiday meal, we depend on things like canned yams and store bought refrigerated rolls to pair with our delicious turkey or ham. Putting a little more thought into your feast will ensure that your guests and family will fondly reminisce about the dinner table instead of remarking, “Don’t eat the potatoes, they’re instant”.

Of course, your main dish is very important and most families have a traditional turkey, roast beef or ham to place in the center of the table. However, the food that surrounds that delectable fowl or beast is crucial to get right. There is so much local produce avail-able to help make your meal hearty and filling, along with fruits and vegetables that you may have canned earlier in the season. Now’s the time to be a little creative and change the routine of frozen pumpkin pie, boxed stuffing and gloppy green bean casserole.

Incorporating fresh, quality ingredients makes all the difference when creating your holiday menu. It’s not necessary to force an exact replica of Thanksgiving dinner on your family when there are so many wonderful recipes out there! For-tunately, there are many farms, markets, co-ops and more in our community that offer fresh, seasonal ingredients. Enjoy some recipes from our table to yours that will hopefully inspire you to seek out alternatives to the monotony of holiday rehash.

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Winter Squash RollsBranch out from the traditional buttermilk rolls and add some color to your table!

Preheat your oven to 400 degrees F. In a saucepan, cover the winter squash with water and bring to a full boil. Cook until the squash is tender and you can cut it easily with a fork. Drain the water and let cool before you mash it. In a small bowl, dissolve the yeast in warm water. In a large bowl, combine 5 cups of the flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Then, stir in the remaining flour gradually, beating well. When the dough has pulled together and isn’t too sticky, turn it onto a lightly floured surface and knead until smooth (about 5-8 min-utes). Lightly oil a large bowl and place the dough ball in the bowl and coat with the oil. Cover with a damp cloth and let it rise in a warm place for about an hour or until doubled in size.

Divide the dough into twelve equal pieces and form into rounds. Place the rounds on a lightly greased 13x9” baking pan. Cover with a damp cloth and let rise again until doubled in size (about 30 minutes).

Bake rolls for 10-15 minutes until golden brown.

Ingredients:

1-1/2 cups cubed winter squash• 1 cup scalded milk• ½ oz. active dry yeast (2 packages)• ½ cup warm water (110 degrees F)• 6 cups all-purpose flour• ½ cup white sugar• 2 tsp. salt• ½ cup shortening•

Homemade EggnogMake your very own eggnog this year. It’s easier than you think and tastes so much better than store bought.

Ingredients:

6 eggs, separated• 1 cup sugar• 1 pint whiskey (optional)• 1 quart milk or half and half• ½ pint of whipping cream• Nutmeg•

Start with 6 eggs- this makes a pretty good amount (for six or eight people who like eggnog).

Separate eggs, beat yolks thoroughly, adding about a cup of sugar. (You’ll have to taste this later to see if it’s sweet enough, for I have no idea about sugar amount!) Then, add whiskey. Start with about a pint, because you can always add more if it isn’t strong enough. Then, after this is beaten up again, add a quart or more of milk (or half and half), stirring or beating all the while. Beat, separately, the six egg whites and fold into other mix-ture. Then, beat ½ pint of whipping cream and fold into the rest. Add the nutmeg you like and fold mixture for a bit. Then taste! Oh, I forgot, if you like the taste of brandy or rum, this is the time to add that, in small quantities, until it tastes as you want it to. Then, of course, add a dash of nutmeg on top of each ladled cup.

Old German Recipe from Mamie Schoenbaum

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Bread PuddingDon’t cringe! Bread pudding is sweet, filling and delicious. You can even eat this at breakfast for a morning treat.

Preheat your oven to 350 degrees F. Break bread into small pieces and place in an 8” square baking dish. Drizzle melted butter evenly over the bread. If you’re adding rai-sins, sprinkle in now. In a mixing bowl, combine eggs, milk, sugar, cinnamon and va-nilla. Beat until well mixed. Pour mixture over bread and lightly press down with a fork until the bread is covered.

Bake for 45 minutes, or until the top springs back when lightly tapped.

Double Stuffed YamsA different take on yams, everyone will have their very own serving! You’ll also get all of the nutri-ents from the skins.

Preheat your oven to 400 degrees F and clean yams thoroughly. Place yams on baking sheet lined with parchment paper. Punch holes with a knife or fork to vent steam. Bake for about 45-60 minutes, until tender. Cool slightly and then slice potatoes in half. Scoop out potato flesh and process in a blender or food processor until smooth. Gradually add milks while still pureeing un-til everything is incorporated. Stop the ma-chine, add butter and then process again. Return to room temperature before spooning the puree back into each yam shell. Just before baking sprinkle brown sugar and marshmallows on top. Bake for about 10-12 minutes until yams are hot and marshmallows are brown.

Ingredients:

4 medium yams• 1/3 cup buttermilk• 1/3 cup milk (or half and half)• 4 tbsp. butter• ½ cup brown sugar• ½ cup marshmallows (optional)•

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Ingredients:

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Fun and Easy Maple CandyAlthough not necessarily for your main meal, maple candy is fun for everyone and deli-cious as an after dinner treat!

Ingredients:

2 cups pure maple syrup• 1 tsp. vanilla extract•

In a saucepan (non-stick is the best) heat maple syrup over very low heat until it begins to boil, stirring all the while. Keep the syrup at a boil until it reaches 233 degrees F on your candy thermometer. Remove from heat and cool for about an hour, or until the temperature on the candy thermometer reads about 110 degree F. Add the vanilla extract and heat until smooth and fluffy. You can shape the candy mixture in molds but it’s even more fun to pour out the hot mixture onto fresh, clean snow. It’s easy to scoop up some snow in a pan or container or you can blend ice cubes if there’s no snow on the ground. Pour the candy in fun designs and shapes over the snow and they’ll harden that way. Make sure to store the candy in airtight containers so that it doesn’t dry out.

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Next time you are outside, look for some nice evergreen limbs to make a wreath

for your front door. It’s a cheerful way to wel-come in all your holiday guests with a fantas-tic fresh smell. Pick a variety such as Douglas Fir, White Pine, White Fir (watch the sap bubbles), Cedar or any other from your fa-vorite evergreen tree. Avoid Hemlock limbs with the small needles, as the needles tend to fall off in a short period of time. The Hem-lock’s small pine cones however are great for decorating using a hot glue gun. Make sure your pruning clippers are sharp and gather a good amount as these wreaths make wonder-ful gifts. This is a fun group activity that could become an annual tradition to pass down to the next generation.

Crafting an Evergreen WreathBy Vanessa Harns and Chandra Logan

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Step 2Round out a metal hanger us-ing a pair of pliers.

Step 3Cut a piece of green twine ap-proximately 20’ in length and wrap around a small piece of wood or even a plastic card for easier handling.

Step 4Tie one end of the twine around the top of the hanger leaving a “tail”

Step 1Cut a variety of greenery for your wreath. Be sure to brush any snow off of the boughs before working with them. Don’t forget your thermos of hot chocolate to make this a fun family outing! Check with the local forest service for maps and bough cutting procedures.


Step 7At this point you can add ornaments, bells, berries or a big bow. Get inspired with what you have around the house, both inside and out, to make a wreath that is a unique and handsome cre-ation. Then, hang on your door and let your company admire your creativity

Step 5Cut your greenery into approximately 1 1/2’ lengths. Gather a handful and place against coat hanger and begin to wrap twine fairly tightly around the greenery, leaving about an inch plus between each loop. Before coming to the end of the bunch gather another hand-ful and tuck under the branches you are at-taching to the wire. Continue until the entire hanger is covered and tie at the top with the “tail” hanging out. It may be helpful to tie a small bright ribbon around the hanger top so that you can find it to hold the wreath and view it while creating your masterpiece.

Step 6Push the remainder of greenery into the base, approximately 6-10”. Start in the outer edge and work your way around the wreath. Con-tinue pushing in the pieces until you are satisfied with the thickness of the wreath. Cedar is particularly beautiful at this stage.


Snow Removal SmartsBy Steve Nickeson and Chandra Logan

Plowing your gravel driveway the right way takes a little know how and preparation.

Plowing the wrong way can leave you with heavily damaged property and bills to repair those damages. Take some time before you put a plow blade on your truck to seek out the knowledge and have a plan for how you want to get your driveway cleared.

To start with, mark off the edges of the driveway with any kind of marker that is go-ing to be tall enough to stick out of deep snow. Having a fluorescent flag or paint at the top of a post is a good choice as it is easy to see. Even though you have probably driven down your own road a million times, once it snows it can be difficult to determine the exact edges of the road, especially in places with curving or landscaping. Even if you only have four inches of snow, mark the edges. It can save you big bucks in the long run.

Another necessary practice is to adjust the boots on the plow, or the height of the plow from the ground. You want to just skim the ground. If you set the plow too low, it will dig into the ground and you will end up pushing all the gravel off the road and either into the ditch or onto your lawn. If the plow is too low you can also tear up any sprinkler heads or black poly edging on the lawn. Take the time to adjust the height of the plow before you start to

save yourself the headache of unnecessary mistakes.

Some people like to have the plow as close to the ground as possible to try to avoid cre-ating a layer of leftover snow on the ground which can potentially turn into compact ice. It is smarter to leave that small layer of snow and if it does turn to ice, add salt or sand to give traction. This way you will still be able to drive all vehicles down the driveway easily and you won’t scrape away all your gravel or go digging with the plow.

Once you get started, you can either push all the snow to one side of the road, or push half the snow to one side, half to the other. Look at your property’s characteristics and decide which would work best as there might not be room for all the snow to one side. Re-member to never pile snow onto someone else’s property.

While you are plowing, it is fine to be much more careful than you think is necessary. While plowing you do not need to go more than 5mph. Going too fast can cause the weight of the snow to push against the blade, which in turn pushes back against your truck. This can cause a lot of damage to your truck. Just slow down, watch the angle of your blade,

and look for your markers and you’ll have a clear and clean driveway without

undoing all your yard work from this past summer.

635 Hwy 395 S.near Colville, WA

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2002 Yukon Denali

2007 Xterra

2010 Ford Escape Ltd

2003 Cadillac Escalade ESV

2006 Chrysler Pacifica

2006 Dodge Ram 2500

2008 Ford Edge

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Leather, third row seating Trades welcome!

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