central oregon living

2 | Central Oregon Living | Summer 2012

Summer 2012 | Central Oregon Living | 3

What makes the difference when it comes to exterior coatings? It’s the way they address durability — the greatest concern due to the impact of various elements on substrates.Woods react to temperature and hu-midity by shrinking, expanding and warping. UV rays from the sun break down wood, causing fi bers to loos-en and crack. Water gets into these cracks, leading to further deteriora-tion.Water streaking is also a visible issue. This occurs when water runs down painted surfaces and helps pull addi-tives out of the painted fi lm, leaving contrasting dull and shiny marks.Concrete and masonry are also sub-ject to water damage. Water carries salts and contaminants to the surface where they appear as white, crusty spots. The freezing and thawing of water trapped in concrete and ma-sonry can lead to spalling.

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contraction of substrates. It also with-stands the elements and keeps dirt and contaminants from getting under the paint fi lm.Manor Hall exterior utilizes inert pig-ments which are whiter and serve as photo-semiconductors. These absorb UV radiation without decomposing, thereby maintaining the stability and color retention of the paint fi lm.The increased viscosity of Manor Hall exterior ensures it’s applied at the proper fi lm thickness for adequate coverage, providing long-term resis-tance to weathering and exposure. Additionally, a healthy level of bio-cides helps protect the dry fi lm sur-face and address mildew issues that come from airborne molds.Hydrophobicity is also built into Man-or Hall exterior to help repel water.Finally, pigments used in Manor Hall exterior are suspended without the traditional use of surfactants — the

primary additive that comes out of paints during exposure to water. Choosing a super premium Manor Hall exterior will ensure that your biggest investment is adequately pro-tected and the result is a beautiful, long-lasting fi nish.Information provided by Norma Tucker at Denfeld Paints

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HIGH DESERT LIFESTYLES6 editor’s note7 views from the village10 showcasing the best in building13 around the neighborhood16 a connection to bend’s past19 good neighbors get cooking20 casserole recipes

IN THE GARDEN22 beneficial creepy crawlers24 locavore’s corner 25 garden calendar27 four in one fruit trees

29 expert advice - real estate31 events calendar

SUMMER 2012

13Around the

neighborhood

19Good neighbors

get cooking

10Showcasing

the best in building

FEATURES

Cover art by Lori and Lisa Lubbesmeyer

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 The Bulletin Western Communications Commercial Print Division.

Story ideas may be submitted to editor Ben Montgomery for consideration. Contact him at (541) 383-0379 or [email protected].

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.

Published Saturday, June 30, 2012

Central Oregon Living Summer 2012

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


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.

Writer and singer/songwriter LAUREL BRAUNS is a regular contributor for The Bulletin, Bend Living and VisitBend.com. She is currently teaching guitar and exploring Bend’s legendary running trails. She performs music around town with her band, the Sweet Harlots.

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. John also collects candy from around the world, and has a 100+ specimen collection (and counting) and lives in Sisters with his dog Hank. .

AMY JO DETWEILER has worked as OSU Extension Horticulture Faculty for 10 years, educating in home and commercial horticulture, and providing annual training for the local OSU Master Gardener™ Program.

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, or homeschooling his 6-year-old daughter. Free time is spent with his family or executing his duties as a member of the Deschutes Co. Search and Rescue team.

In a world full of unique people, ideas and practices, KARI MAUSER has a desire to uncover and share the inspiring stories that surround us. When she’s not discovering new and intriguing things through her writing, she and her husband are re-discovering the magic of the world through the eyes of their two little boys.

SUSAN THOMAS SPRINGER began her journalism career as a television news reporter. She worked in corporate marketing, managing communications for a bank and launching high-tech products. Today, she’s a freelance writer living in Sisters where she and her husband enjoy raising their twins.

EDITORIAL CONTRIBUTORS

EDITOR’Snote

An offensive endeavorLast summer, my family

was given a tremendous gift.During the previous

spring, we had added our names to the waiting list for a garden plot at Bend’s Hollinshead Community Garden. Then in late-July, like great news to a relief pitcher barnstorming through the minors, we got the call.

A garden plot was available, and it was ours.

“How can this be?” we thought. Planting season had clearly passed, so what were we to do with this 10-by-10 piece of paradise this late in the season?

“Take care of it, then harvest,” said the local master gardener who called us. “It’s been left behind by a previous gardener, and it’s already full of ready-to-pick produce – green beans, snap peas, potatoes, zucchini and lettuce … lots and lots of lettuce.”

She left out the spinach, corn, onions, kohlrabi, basil, dill and chard.

“It’s such a wonderful plot,” she added, “that we

named it garden of the month for July.”And while it felt like stealing, she assured us it was

now ours, without resentment. “Enjoy it,” she said, and we did. Most of the hard work had been done, so basically our job was to harvest and eat. We were certain we could do that.

One of its greatest perks, though, was more long-term. Because we were taking over the care of a plot, the garden would be ours the next year and the years that followed, pending a small annual stipend and a few hours of volunteer work each season. And for that, we were thrilled.

Our current home isn’t quite as garden-friendly as we would have hoped. The trees that surround our home are beautiful and provide a protective canopy of cool air during hot summer days, but they also create an environment that’s difficult to manage garden-wise. You can’t grow a whole lot without good sunlight, at least not in this delicate, high desert environment.

Years ago, while we were living in the Midwest, gardening was simpler. If you planted something, generally it just grew. So did the weeds and the population of hungry insects, which is why gardening there seemed to be more of a defensive stand than a

process of nurturing.Not so here in Central Oregon. Here, gardening is

an offensive game of precision.From soil preparation to sunlight considerations

to simple timing that often requires planting in stages, we’ve learned while tending to our plot this year that it takes some serious skill to nurture a garden through the challenges put forth in even the kindest Central Oregon microclimate.

Thankfully, I’ve been able to turn to our own Central Oregon Living “Garden Calendar” for advice. (See “Garden Calendar” on pages 25-26.)

A regular feature in this publication for a number of years, this calendar of timely garden advice from Amy Jo Detweiler, OSU Horticulture Faculty for Central Oregon, is an invaluable tool that helps navigate gardeners and landscape-conscious homeowners through the process of caring for vegetation, grass and flora.

So if you have a lawn, a flower bed or a plot in a community garden, I encourage you to make our “Garden Calendar” a regular stop as you flip through Central Oregon Living.

Ben Montgomery is The Bulletin’s special projects editor.


Oregon artists depict their personal concepts of ‘home’ through their work.

Views From the VILLAGEby John Cal / for The Bulletin Special Projects

Sisters watercolorist Kathy Deggendorfer says her latest artistic vision, a show titled “View From the Village,” is about connections.

“It’s about binding things and people together,” she said of the art show, which is comprised of nine artists in an array of mediums. “I just had this idea. I was

wondering, what’s the view from your porthole — from your ‘house’ — and then how can we come together with all those differing viewpoints?”

The show, which opened in the Sisters Art Works building at the start of June, features an all-women cast from across the state.

“I wanted the show to feature color in new and interesting ways, but in lots of different materials,” Deggendorfer said. “Besides that, they

were all artists I admired. That’s really why I selected the artists I did. They just happened to all be Oregon women.

“I was honestly so surprised that they all said yes. I didn’t know a lot of them very well before this. It really is a show

filled with lots of amazing talent.”The expressions made in varying materials and

disciplines, from watercolor and ceramic to basketry and textile, reflect both the wide appeal of the

pieces shown and, congruently, how the concept of “home” means so many

different things to each of us.

Photos by Nicole Werner

A mixed media artist, Trisha Hassler’s collection features miniature houses. Windows inset with soft pieces of quilted, hand-dyed fabric are juxtaposed with walls formed from reclaimed rusted construction steel.

“I like to explore how the steel and the fabric work together in surprising ways,” said Hassler.

Continuing to explore the subject of village and community, Hassler also shows some pieces that feature old tintypes set against fabric printed with images of abandoned buildings.

“They’re the ghosts of our ancestors,” Hassler said. “We found these old tin types and gave them family names. They’re still part of our community even though we don’t know exactly who they are.”

While Hassler is a longtime member of the Oregon art scene, for fellow artist Jenelle Kathan, “View from the Village” is the first public showing of her work in this kind of setting.

“I’m so new to art like this,” she said, “so I wanted to share my curiosity with people. I wanted to create things where people would be curious about the process.”

In developing her pieces for the show, Kathan began to ponder the idea of home in a very unexpected way.

“I liked the idea of creating things

like a bird would create,” she said. “I kept imagining how they would make their nests, weaving pieces together.”

Kathan created vibrantly colorful mosaic pieces by quilting glass together in varying forms.

“I wanted [my pieces] to relate to the quilter in my method . . . and by brining color to the show,” she added.

Kathan pieces metaphorically explore village through marrying unexpected colors together in harmonious ways. The startling combination of mixing hues that might not otherwise go together is what makes her work so compelling.

The show’s creator, Kathy Deggendorfer, fashioned her own startling combinations by working together with local fabric folk artist Tonye Belinda Phillips.

Deggendorfer created vibrant, vivid watercolors, many from memories of a recent trip to Hawaii – sailboats and palm trees, breaking waves and red roofed thatched houses. Phillips then took Deggendorfer’s original pieces and mimicked them in appliqué and quilting.

Shown framed together, the brilliant yet unexpected groupings of the two mediums are not copies of each other, but instead a two artists singing together in different yet

harmonious notes. Another of the show’s illustrations

of how togetherness can create harmony are the mosaic pieces created by twin sisters and fiber artists Lori and Lisa Lubbesmeyer. The sisters work simultaneously on each of their quilted pieces, passing the fabric back and forth.

“. . . but we don’t talk about the work to each other as it happens,” said Lori. “We just let it happen.”

What “just happens” are deep jewel and earth-toned fabrics patched and woven together to depict and capture light. Their framed wall hangings balance textures and colors that are flatteringly obsequious up close and startlingly melodious when taken in as a whole.

Four of the Lubbesmeyer’s larger pieces are grouped together at the show, three of which are dwellings — houses, apartments, townhouses closely knit together. However, one of the four pieces clearly stands out against the others.

Thin strips of fabric come together to suggest a vast landscape, a road, rolling hills in the distance, and sunlight gently touching the earth.

When asked how this piece related to the idea of community and “village,” Lori replied, “You can feel very solitary in structures, even when we’re next to each other. . .We like

View from the Village artists (from left to right) Shannon Weber, Jenelle Kathan, Lori Lubbesmeyer, Tricai Hassler, Lisa Lubbesmeyer and Kathy Deggendorfer


the perspective from the remote [and] rural. When we’re alone in those environments, you really start to think about community.”

On the other end of the spectrum, basketry artist Shannon Weber created vessels that don’t seem to suggest the idea of village at all.

“I was going with bird structures at first,” Weber said, “but that wasn’t working out. . . . I come from

a very Alice and Wonderland place and was thinking about light, and then as I thought about ‘home,’ I began to think about my childhood. . . . That’s where the inspiration came from.”

Weber uses unconventional materials like recycled dropline and old logging scale tape blended with reed to create familiar shapes with a variety of jarringly interesting textures.

“‘Can I have that?’ is something I ask all the time,” Weber said. “I have no rules. I make it up as I go, and I think we’d all be a little happier that way,”

The show will be open from June 1 through July 15 at the Sisters Art Works building, with artist receptions on Tuesday, July 10. All pieces shown are for sale with a portion of the proceeds going to The Sisters Outdoor Quilt show.


SHOWCASING THE BEST IN BUILDING

A home specifically designed and built for the homeowner will highlight their tastes and match their personal styles. On the other hand, a spec home, designed and built for the Central Oregon Builders Association’s (COBA) Tour of Homes (TOH), often showcases the innovation of today’s builders.

These homes and innovations will be open to the public during two weekends in late July. The building styles “tourists” will see are born from the experienced minds of master builders, while the features lead the way in innovation and technology.

“With regards to features, it’s nice to be moving away from the cautious nature of the last couple of years,” says builder Greg Welch.

“This year, there are affordable homes in the $150,000 range, made possible through a partnership with First Story,” said Tim Knopp, executive vice president of COBA. “It’s nice to showcase homes targeted for medium-

income families.”The homes on this year’s TOH range

from affordable to lavish, with the top price tag exceeding $2 million.

To be eligible for the TOH and the awards that may come with it, newly constructed homes and remodeled homes with more than 50 percent new space must have been finished no earlier than 2010.

Another option for builders who wish to showcase a slightly older home is to enter it as an “Encore Home.” These homes have been in a previous tour and are not eligible for an award.

As a way to level the playing field, there are 11 price categories for the homes, ranging from less than $180,000 to more than $1.25 million. Within each price category, homes compete for various distinctions, including Best Architectural Design, Best Kitchen, Best Interior Finish, Best Master Suite, Best Landscaping, Best Feature, Best Value and Best of Show.

Along with these awards is the

Green Building Award, which targets sustainability and green living.

“One of the things about this year’s tour is the fact that our region’s inventory is down,” said Knopp. “Builder’s spec houses are selling quickly, which narrows down the houses builders have to showcase. This is a good problem for our area builders to have.”

Ten year’s ago, homes built for the TOH were designed to stand out from those of their peers. Features, such as elevators, were selected to gain attention and leave a lasting impact in the minds of those on tour.

The down market of the last few years shifted the desires of the home builders and buyers away from the extravagant and toward the tastefully innovative.

“We’ve gone from the luxurious and extravagant to the sensible and affordable,” said Brook Criazzo, broker at Duke Warner Realty. “I really like that builders are moving toward

The 2012 Tour Of Homes™: from affordable to lavishby Gregg Morris / for The Bulletin Special Projects



sustainable features to showcase their homes.”

“While we would love to win all of the awards, we are shooting for the Best Feature category,” said Welch, who has two homes on the TOH this year. “Our homes utilize cabinet, door and trim packages that are unique to today’s market.”

Like Welch, most builders focus on the “eye-catching” appeal of quality wood finishes throughout their homes.

Other features to look for include natural stone floors, creative lighting and immaculate landscaping. Finished garages, smartly designed closets and an overall comfortable architectural design add to a home’s stylish livability.

As for sustainability, builders are taking different approaches when it comes to their products.

“Most of our green features occur within the walls.” said Welch. “We focus on an eco-sealed insulation package,

an upgraded furnace package, as well as a high-quality window package.”

Builders shooting for a Green Building Award must up the ante when it comes to environmental concerns. Woods, such as bamboo, are picked for their sustainability as well as beauty.

No-VOC paints and finishes ensure no off gassing as they are contained within an eco-sealed home. Home styles and designs are chosen for their orientation and impact on their site.

“We are very proud of our Earth Advantage Zero home in Northwest Crossing,” said Cindi O’Neil of Solaire Builders. “We believe you can have a home that has all of the amenities our customers are looking for, and still design them with the environment in mind.”

The organizers of the Central Oregon Builders Association’s Tour of Homes estimate between 10 and 15 thousand people will tour the high-end homes. On par with years past,

the tour will include about 25 builders showcasing 35 to 40 homes.

This year’s TOH will be held the weekends of July 20-22 and July 27-29. Fridays’ hours run from noon to

6 p.m., while Saturdays’ and Sundays’ hours are 10 a.m. to 6 p.m. As always, the TOH is free to viewers.

More information can be found at www.coba.org.


HOME DECOR

Build Your Own Sofa.

856 NW Bond • Downtown Bend • 541-330-5999 • www.havenhomestyle.com

We carry a unique collection of transitional and traditional furniture and decor from major manufacturers and from local craftsmen from right here in Bend!

Call us to schedule a complimentary consultation.Or stop by and discover our exciting collection today.

When it comes to purchasing a sofa or sectional for your home, the rule of “no substitutions” certainly doesn’t apply today.With a nod toward the vast personality and style of today’s homeowner, not to mention spatial and design needs, furniture manufacturers are offering more options than ever. Customization is in.“Selecting the right sofa or sectional for your living room or family room is a multistep process today,” said Michelle Thorstrom, owner of Haven Home Style in downtown Bend. “You no longer just select your favorite piece from the showroom. The process is more personal today. The type of space you have, the style of your room’s decor — even your family’s size and personality enters into the equation.”In other words, the fi rst step in selecting a sofa is knowing yourself. Then come the options: frame, arm styles, back/seat styles and base options.

Choose Your FrameWhen it comes to the frame — which includes the sofa’s seat depth, length and back height — a typical manufacturer will offer three options: petite, medium and grand.According to Thorstrom, a petite style is great for older people, shorter people and those who are furnishing a small space. A medium frame style is a safer, more universal option.If you’re the type of person who would rather lay on a sofa rather than sit on it, and you’d rather cozy up with

a good book than host a neighbor for tea, consider a grand frame.

Choose Your ArmsYour most popular options here include narrow track arms (a more transitional style), large rolled arms (good with Tuscan, old-world styles) and medium rolled arms (most popular, “Pottery Barn” style).Other arm styles include panel, pleated, sock, saddle and Modern English. A home furnishing expert can help you decipher the differences.

Choose Your Back StyleThe “back” is essentially made up of the cushion on which you rest against when you kick back after a hard day’s work.If the style of your home leans toward formal, your sofa/section would feel right at home with T-cushions with box tops. On the opposite end of the

spectrum, a scatter back — essentially made of large, comfortable cushions — offers a more casual look and feel.

Choose Your BaseThe base includes the skirt as well as the legs of your sofa/sectional. Both a waterfall base (casual) and a kick pleat skirt (formal) drop nearly to the fl oor, covering most if not all of the leg of your sofa.If you want to show some leg, taller, more narrow legs lend themselves to more formal styles, while shorter, wider legs lean more toward the casual side of things.


Sparrow Bakery Est. 2006

50 SE Scott St # 22, Bend, OR • 541-330-6321 www.thesparrowbakery.com

Owned by: Whitney Blackman and Jessica Keating

Business Inspiration: French Pastries and French baked goods for which Blackman received formal training. They specialized in hand-rolled croissant pastries.

Social Inspiration: A bakery reminiscent of past that reminds people of the places they grew up with.

Famous for: The Ocean Roll

Hours: Monday - Saturday: 7 a.m. – 2 p.m.Sunday: 8 a.m. – 2 p.m.

LOCAL AT A GLANCE

Some have been around since we were kids, and some have just

opened in recent years. They are the businesses where passions have been turned into the places to which we

love to walk and ride our bikes. They are the purveyors who greet us by our first names and turn neighborhoods

into communities.We visited four locally owned

businesses to find out what inspires them, for their inspiration has

strengthened the communities in which they operate.

Around the NEIGHBORHOOD

Sparrow Bakery owners Jessica Keating and Whitney Blackman



Between the Covers Est. 2007

645 Northwest Delaware Ave., Bend, OR • 541-385-4766 www.btcbooks.com

Owned by: Hayley and Troy Wright

Business inspiration: A combination of a love of books and business operation inspired the Wrights to open the bookstore.

Sweet Inspiration: A childhood obsession with candy contributed to the shop’s inventory of penny store candies.

Famous for: Books by local authors, Indie Bound publications and penny store candy.

Hours: Monday - Saturday: 11 a.m. – 6 p.m.

Riverside Market Est. 2010

285 Northwest Riverside Blvd., Bend, OR • 541-389-0646 www.riversidemarketbend.com.com

Owned by: Jon and Melanie Gaipo

Business Inspiration: The Gaipos wanted an urban-type business in a walkable location.

Social Inspiration: Before Jon and Melanie took ownership, the location was a “sore spot” in the neighborhood. Today, Jon is proud to say the the business feels like an extended family.

Famous for: The Bend Burrito and their outdoor gathering space.

Hours: Every day: 7 a.m. – 10 p.m.

Between the Covers Owner Haley Wright. Riverside Market owner Jon Gaipo (center) with two of his trusted employees.


Bruno’s Pizza & Grocery Est. 1978

1709 NE 6th St, Bend, OR541-382-4641

Owned by: Bruno and Jo Tosi

Business Opening: Bruno Tosi started the grocery business after he found the building for sale during a vacation. By the end of the vacation, arrangments had been made for him to complete the real estate transaction. In 1984, they started selling their take-’n-bake pizzas.

Social Inspiration: Customer service at its finest drives the business. The Tosis offer frequent buyer discounts on their pizzas, and they keep track of those purchases for their customers.

Famous for: Take ‘n Bake Pizza and Cold Beer

Hours:Monday - Saturday: 7 a.m. - 8 p.m.Sunday: 8 a.m. - 8 p.m.

Bruno’s owner Bruno Tosi

Bruno’s co-owner Jo Tosi


IRON HORSE OFFERS ANTIQUES AND COLLECTIBLES FROM SEEMINGLY EVERY ERA IN BEND’S HISTORY.by Laurel Brauns / for The Bulletin Special Projects

The Iron Horse in the Old Town section of northwest Bend is a maze of hidden rooms and nooks, with treasures from a different era on display around every corner.

Eddie Swisher, the antique store’s owner, says the shop is going through its “mixed” phase right now, with many different consigners renting out their own small sections of the store.

Climb a pastel flight of stairs and enter grandma’s tea parlor, with collectable china and glass figurines. Turn a corner and you’re in the bedroom of a college student from the 1960s with a shelf of vinyl classics and some vintage leather jackets hung by the mirror.

Peak around the next bend and find a children’s play area, with hobbyhorses, old games, and a closet full of tiny clothes.

One shelf in the far corner has vintage shirts and designer jeans with price tags one would expect to see in a downtown boutique.

“I told Tess those $50 jeans were never gonna sell in this store,” Swisher says. “That was last year, and now we’ve been through at least 80 pairs.”

Swisher talks in small bills and cents, and he’s quick to wink at inside jokes and laugh at the ironies that have surrounded the antiques business for the 40-plus years he’s been in the trade.

He opened his first shop in Newport on the Oregon Coast with his father in 1972, who had been “buying and selling all his life.” Swisher got married, and his wife convinced him to move to Bend, where he opened his own store on Greenwood that sold everything from antiques and collectables to second-hand washers and dryers.

That store burned to the ground in 1988, and he’s been at the current location at 210 NW Congress in Old Town Bend ever since.

Swisher concedes that the economy has effected the demand for antiques and collectables, but remains confident his formula for success is as simple as adapting to his customer’s changing needs and wants.

“In the 40 years I’ve been in this business, I’ve seen literally a hundred antique stores that I’ve known about in Oregon go under,” Swisher said. “Adaptation has been the key. Some antique

purists will come in here and say, ‘Eddie, I can’t believe you’re selling all this reproduction furniture.’ I just hand ‘em my sales sheet for the week.”

One of the store’s biggest sellers is furniture made from either reclaimed wood, or wood that is made to look distressed and aged. Mike & Tess Price, for instance, have been so successful with their signature “shabby chic” pieces that they rent an entire wall of the store displaying everything from Queen-sized headboards to bureaus to end tables.

Swisher has always refinished furniture in his spare time as part of his trade, and for decades, this involved a painstaking process of stripping paint off the wood to reveal brilliant mahoganies, cherries and oaks.

These days, like the Prices, he spends more time painting over the original wood than stripping it down.

“I’ve become the person I used to cuss,” he says with a laugh. “We’ve come full circle. Painted is in.”

The demand for handcrafted, reproduction furniture is just one of the many trends that The Iron Horse has embraced during its three decades of business in Bend.

During the “Farm Stage,” Swisher had a buyer bring back truckloads of collectables sold at farm sales in South Dakota. He peddled

everything from blacksmith tools and iron pumps to windmills.

During the “Iron Phase,” Swisher imported dozens of containers of rustic-looking yard decorations from Mexico. The vestiges of this era still remain at the shop, with shelves of iron stars, racks and knickknacks, and an entire room dedicated to iron yard fencing and ornaments.

These days, though, most of the iron pieces come from China.

In the mid-90s, Bend residents developed a craze for English antiques, especially wardrobes, and so in a span of three years, Swisher imported more than 40 containers from Europe.

Swisher postulates that many mill-era houses on Bend’s Westside did not have closet space, and as the properties changed hands from loggers to professionals, the demand rose for a piece of furniture that would serve as a functional storage space as well as complement the craftsman-style architecture of the home.

Today, The Iron Horse thrives as a showroom for an eclectic mix of high-end, handcrafted furniture, Cowboy vintage clothing, hip mid-Century collectables, and even a whole display case dedicated to plastic toys of the Retro kitsch variety.

While Swisher repeats mantras like “you don’t like it, you don’t own it,” and business models like “volume and customer satisfaction over big profits,” his key to success more likely lies in his innate ability to understand his customer’s emotional connection to things.

He has thrived through three very different eras in Bend’s social history and appears to genuinely enjoy the challenge.

Some customers, like the senior couple Ted and Betty Dowell, come by the shop nearly every day to sip on a Coke and spin some yarn. They seem right at home in row of antique theater seats, or perched on farm-style wooden chairs.

Perhaps for the Dowells, who’ve lived in the neighborhood most of their adult lives, Swisher’s shop may offer one of the last timeless and authentic connections to Bend’s past.


Stacks of vintage groceries embelish shelving in Iron Horse.


Eddie Swisher, owner of Iron Horse


KITCHEN TRENDS

Everything and the KITCHEN SINK!

In today’s busy households the kitchen seems to be a favorite gathering place for friends and family. In a typical family home the kitchen is one of the most frequently used spaces. With as much traffic as the kitchen experiences it only make sense to outfit the room with fixtures that make life easier and more enjoyable.

With the anchor being the kitchen sink, one has many options from which to select. There are Stainless Steel sinks,

Cast Iron Enameled sinks, Composite Granite, Carved Stone, Fire Clay and Copper sinks. With all the options it’s easy to find one that fits your style. Once the sink is selected it’s equally important to find a faucet that is not only attractive but functional and comfortable. With the sink and faucet being the “most used” items in the home it pays to review the available options and styles both for function and appearance.

Faucets too come in many shapes, sizes, styles and finishes. A traditional faucet with a side sprayer or a tall commercial “gourmet” faucet are at opposite ends of the spectrum but somewhere in between you can find one that’s just right for you. Single handle “pull down” faucets seem to be the most popular. The “pull down” feature is an ergonomic design that allows the user to rinse the sink or fill a stock pot with the ease. There are even “hands free” faucets that will turn on and off with a mere wave of the hand.

Speaking of a stock pot, consider the use of a Pot Filler at your cook top. It’s a simple cold water faucet mounted at your stove to

allow easy filling of a large pot without having to move the pot from sink to burner. Then while simmering your favorite stew, soup or pasta, water can be added as the pot cooks down. A great idea that is very affordable.

Now that we have the essentials covered it may be time to consider the accessories that help to improve an already “user friendly” kitchen. A soap dispenser at the sink, a sink mounted air switch for your disposal (rather than the typical light switch on the wall), or maybe even an instant hot water dispenser or filtered water dispenser. What about a compost system that mounts right into your counter?

These are just a few ideas to help make your time in the kitchen more productive and a little more enjoyable for you and your guests.

Bon Appetit!

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Good Neighbors GET COOKINGby Annissa Anderson / for The Bulletin Special Projects

“Give us each day our daily bread.”

In times of stress or hardship, nourishing our bodies is not something we can delay or give up. In fact, it is at these times that we most need nutritional, comforting meals. Anyone who has been the recipient of a homemade meal delivered by friends or relatives at an especially busy or sorrowful time can vouch for the healing power of so-called “good neighbor cooking.”

Meal registries are common at the time of new births, but

there are many occasions when delivering a home-cooked meal to friends or neighbors can be a real life saver. When someone has recently lost a loved one, suffered a debilitating illness or is down with a case of the flu, the delivery of a pre-prepared meal does wonders for body and soul. A homemade food drop-off for a friend or neighbor who is moving out of or in to a new house (or during a remodel when kitchen tools are unavailable) can help alleviate stress and even turn the day right side up again.

And while comfort foods immediately come to mind, any dish prepared with care and attention to personal tastes, preferences and lifestyle is like a gift sent from a divine spirit. Just knowing that our passion for wild mushrooms, or allergy to peanuts, was remembered when planning our meal makes us feel special and cared for. Consider the five tips below, all part of the package when successfully cooking drop-off meals.

Five Tips to Successful DROP-OFF MEALS

Know personal tastes and preferences. If you’re cooking for an elderly neighbor, make sure the dish is easy to chew and digest. If you don’t know the person well, find out if there are any dietary restrictions or food allergies before you decide on a recipe. Remember, the food is to be consumed by them, not you. Including the recipe for what you made can serve two purposes – letting the recipient know exactly what they are eating, as well as how to reproduce it if they wish.

When someone has recently lost a loved one, suffered a debilitating illness or is down with a case of the flu, the delivery of a prepared meal does wonders for the body and soul.


Make foods easy to reheat or store. Prepared dishes that need to be eaten right away may not get consumed in time. Consider making something that can be quickly reheated, refrigerated or even frozen. Many casserole recipes are perfect for just this reason. An attached note about how to store or serve the dish could be very helpful.

Do not expect the plate back. In some cases, people in need are given so many meals

that they cannot be expected to remember where the serving dishes came from. Deliver prepared foods in recyclable containers or in dishes that you do not need to get back. For a special touch, buy a casserole dish, salad bowl or set of ramekins that you give as a gift with the food inside.

Call ahead. Inform whoever is in charge of the household that you plan to bring something by. In many cases, your good

intention is one shared by others. Finding out when food is needed the most will prevent waste and your efforts will be much more appreciated.

Get creative. When meals are being delivered daily, as in the case of a new baby, the recipients, however grateful, may feel they are eating too much of one kind of food. If possible, find out what other foods have been on the menu so you can offer some diversity

Turkey Enchilada Casserole (Serves 8)Using ground turkey and layering instead of filling individual tortillas makes this enchilada casserole easier and less time consuming than traditional enchiladas, but with excellent results.

Ingredients: 1 tablespoon canola oil1/2 onion, chopped fine1 tablespoon minced garlic 1 1/2 pounds ground turkey breast 1 tablespoon dried oregano1/2 teaspoon ground cumin 1 15-ounce can mild red enchilada sauce Kosher salt and freshly ground pepper12 6-inch corn tortillas 8 ounces shredded Monterey jack cheese Chopped fresh cilantro, for servingSour cream, for serving (optional)

Method:1. Preheat oven to 425°. Heat oil in a large non-stick skillet over medium-high heat. Add onion, garlic, turkey, oregano and cumin and cook, stirring, until turkey is crumbly and no longer pink, about 5 minutes. Stir in 1/4 cup enchilada sauce. Add salt and pepper to taste.

2. Cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a round or oval 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in oven until cheese is melted and casserole is hot in the center, about 25 minutes. Sprinkle with chopped cilantro. Serve with sour cream, if desired.



Greek Mac and Cheese (Serves 8)This Greek twist on homemade mac and cheese is a good choice when cooking for more sophisticated palates. If possible, find a combination of Greek melting cheeses like kasseri or graviera and kefalotyri. If those are not available, Monterey jack, Gouda and gruyere work well together.

Ingredients:3 slices white bread, crusts removed and torn into small pieces9 tablespoons unsalted butter, meltedKosher salt8 ounces elbow macaroni 1/4 cup flour2 1/2 cups milk12 ounces grated mixed goat or sheep and cow’s milk hard cheeses3/4 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmegFreshly ground black pepper2 tablespoons extra-virgin olive oil8 large shallots, finely chopped16 ounces clean baby spinach, roughly chopped8 scallions cut into 1/4 inch-thick rounds1 tablespoon dried dill 8 ounces crumbled feta

Method:1. Put bread into the bowl of a food processor and pulse until finely ground. Add 3 tablespoons of the melted butter; reserve remaining butter. Pulse until crumbs are moistened; set aside.

2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked al dente, about 7 minutes. Drain pasta, rinse with cold water, and set aside.

3. Heat remaining butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 to 15 minutes. Remove pan from heat. Stir in grated cheeses, cinnamon and nutmeg and season with salt and pepper; set béchamel sauce aside.

4. Preheat oven to 350°. Heat oil in a large skillet over medium heat. Add shallots and cook, stirring often, until soft, 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9-by-13-inch baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake in oven until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

to their diet. If the last three nights were meat-heavy meals, make something vegetarian.

Try not to get stuck in a rut with casserole ingredients. If you still equate casseroles with canned tuna, potato chips, and unidentifiable, overcooked ingredients, it is time to update your repertoire. Current recipes for casseroles have come a long way in appearance and taste, using fresh, healthy and global

ingredients. Instead of canned cream of mushroom soup, think sautéed portabella mushrooms; substitute imported cheeses for more common ones in pasta dishes for more uncommon flavor combinations.

With the demands of modern lifestyles, it is always smart to take advantage of some of the labor-saving ingredients available. Using pre-washed spinach leaves, pre-cooked turkey breast or toasted packaged nuts is not

cheating, it is intelligent. The dish will look and taste the same, while making helping out more pleasure than pain.

Homemade meals in times of special need are a wonderful show of support, but so are personal words of congratulations and condolences. Kind words are the perfect accompaniment for culinary offerings from every good neighbor.


Beneficial Creepy CrawlersThey may give you the heebie jeebies, but withoutthem, your garden wouldn’t thrive.

By the time my kids come racing from the sand box to see what in the world made me scream and do the heebie jeebie dance clear across the back yard, I am already laughing at myself.

But even as I laugh, the little hairs on the back of my neck stand on end and I have to rub the goosebumps that have popped up from my armpits to my wrists.

“What mama?” my two wide-eyed boys demand to know.

“Just a really creepy bug,” I manage to spit out, trying to let the giggles mask the look of repulsion I am sure has taken over my face.

Then, because they are little and haven’t yet let their fascination with the world around them with all its creepy crawlers turn to disgust and fear, they immediately start hunting for the elusive creature that sent their silly mama into such a frenzy.

“Where is it? Where? Where?”My 6-year old sends my 2-year old off to find

a container as he gingerly makes his way across the rock border and into the flower garden, ever so careful not to accidentally step on the bug that I secretly wish were either squished or living somewhere else.

I know, however, that without all sorts of bugs, my landscape simply wouldn’t be the same. All the littlest residents in my back yard are the biggest participants in this mini ecosystem.

“Nowhere is there such a thing as an insect-free yard, nor should there be,” exclaimed Doug Stott, Redmond Greenhouse owner. “And Holy Hannah people need to just not go so nuts when they do find insects out there!

“You can’t just go out spraying, nuking the entire back yard, trying to eradicate with Agent Orange. That is simply awful for your garden, wrecks everything, throws the entire ecosystem off balance.”

Using broad-spectrum, synthetic insecticides and pesticides means ignoring the fact that there are good guys and bad guys when it comes to bugs. Poisonous chemicals don’t discriminate.

Instead, Stott encourages people to create a balance in their yards and gardens and to recognize that insect life is actually an integral part of that balance.

According to Stott, practicing companion planting, implementing better watering practices, and simply choosing better fertilizers will help keep

the bad bugs out while keeping a friendly space for the beneficial insects.

Destructive insects often make their way into a garden by smell, Stott said. So with companion planting, plants that have strong scents can work

by Kari Mauser / for The Bulletin Special Projects


in two ways.. They can attract the bugs like a magnet, thus keeping them away from other garden treasures; or they can work as a repellent either with their own strong smell or by masking the smells that would normally attract the little six-leggers.

Next, deep watering creates deep-rooted plants which are stronger and more able to handle occasional infestations, Stott explained. Also, new, tender plant material is enticing to pests, particularly aphids, so the rampant growth that occurs with synthetic fertilizing can be detrimental compared to slow, natural growth that organic fertilizer supports.

“Aphids are the number one bug, and boy they multiply like jackrabbits in the desert,” Stott said. “I’ve been doing this for 30 years, and I can’t believe they haven’t taken over the world.

“People don’t always recognize what’s going on, then they show up here with a branch that I can see from a mile away has about 370 pounds of aphids or spider mites on it. It’s completely under siege, and they don’t even know it.”

While there are high-quality organic sprays available to deal with aphids and spider mites, Stott also recommends releasing ladybugs into the infested plants.

“Oh, that’s like strawberry shortcake on a Sunday morning to them,” he said.

Ladybugs belong to one of the most common groups of naturally occurring predator insects in the high desert, according to Ralph Berry, professor emeritus of entomology with Oregon State University.

Another common high desert predator Berry described in an e-mail is the immature syrphid fly, also known as a flower fly or a hover fly — the little buzzing, striped bug that looks and acts

like a bee, but isn’t.Other local predators include assassin bugs, bigeyed bugs,

damsel bugs, green lacewings,

g round beet les a n d

preying mantids. Predators are one of four categories of

beneficial insects; parasites pollinators, and disease organisms are the other three Berry described.

“First and foremost,” he wrote, “there are more beneficial insects (arthropods) than pests.”

Parasites, Berry explained, are usually tiny wasps that don’t sting and are rarely even noticed. They lay their eggs in their prey, and when the eggs hatch, they feed on the host, essentially eating it from the inside out.

“Parasites are very abundant in the High Desert area and serve a very important role in suppressing pest insects,” Berry wrote.

Flowering garden plants, he also noted, will attract parasites by providing a source of nectar, therefore encouraging the populating of these

beneficial insects.Flowering plants are also key in attracting pollinators, the types of

bugs that most of us recognize as the good guys, such as bees and butterflies. What many of us don’t recognize, however, is that there are more than just honey bees and

monarch butterflies to consider.“The European honey bee is actually

an introduced species,” said Rick Martinson, co-owner of Winter Creek Restoration. “But, there are about a dozen native species of bees and wasps in Central Oregon that are just as important.”

The rule of thumb, Martinson said, is to select plants and shrubs with small, abundant flowers to attract the beneficial pollinators. And fortunately, there are plenty of native plants to choose from such as desert sweet shrub, yarrow and buckwheat.

“You can also create a shallow, muddy water area to attract the butterflies,” he said. “It will draw in the bees, too, but the native bees are very docile — not aggressive at all.”

The trick for inviting predators into your yard, Martinson said, is to make sure you include habitat for them in your landscape. Things such as logs and rocks will offer the crawlers places to hide, and can even give the native bees nesting options.

Ultimately, spending time in your yard and in your garden is the best way to make sure the good guys are beating the bad guys.

“Take a walk every few days,” Stott said. “Some days you just go out and enjoy what’s there, and some days you need to inspect — turn the leaves over, look at the stems — monitor, take time to look.

“Your plants will tell you how they feel, they smile at you. But if they are under attack, they are not smiling.”

“Whatever you do,” Stott continued, “don’t wait until the whole world is caving in on your plants — I mean, Holy Hannah! At that point, it might be easier to call a real estate agent and just try a new place.”

I guess since I really like my yard and my flowers, I have to learn to live with the bugs. Knowing that most of them are actually beneficial makes it easier, but I am sure to be seen doing my heebie jeebie dance across the yard from time to time.

And as my boys sit, enthralled with watching the creepy crawly thing they’ve scooped gently into a bug hotel, I can’t help but smile.

“Don’t freak out about bugs mom,” my 6-year old says. “They are just part of the world.”


Herbs are one of those magical ingredients that you can use in your kitchen to add zest to your cooking. However, I am always amazed when guests at my cooking classes query me about their uses and are startled to see that I have them growing inside my home. So let me come clean about something. I am a chef; I am not a gardener. But herbs are amazingly easy to grow. If I can do it, anyone can.

Most herbs prefer well drained soil in a sunny location that has moderate temperature. Most herbs will grow extremely well in pots, as long as they have good drainage. Planting herbs in pots also gives you the ability to move them around with the sun, or in the case of a freezing night, bring them into shelter.

Most culinary herbs are perennials. While they may die back a bit during winter, they will return beautifully in the spring.

Here is my starting list of what you can grow at home to use in your everyday cooking.

Group 1: Rosemary, oregano, basil, chives, thyme, mint

This first group of herbs is probably the most used in the kitchen. The easiest way to start growing these herbs is to purchase small plants from your neighborhood nursery. They need water and sunshine and then stand back and reap the rewards. Now, a word about mint. Truly, it grows like a weed. Mint has a tendency to take over all other plants in the bed. To contain mint, you may want to plant it in a pot. However, I like to grow it in the ground as I use it in flower arrangements and cook with it frequently.

Group 2: Sage, parsley, dill, lavender, tarragon

Adding this group of herbs will round out your culinary repertoire. Think about what you cook and how you might use them. All of these herbs are beautiful and even if you don’t know how to use them, consider growing

them anyway and experimenting. Try sampling a leaf of a new herb with your salad and see if you enjoy it. Tasting and smelling are the only way to expand you horizons.

There are, of course, many other culinary herbs available. The only limit is your imagination and a bit of time.

Cooking with fresh herbs is one of the easiest ways you can improve your cooking, short of using salt and pepper properly. Fresh basil enhances the tomatoes and other vegetables, is great in salads, sauces or pestos, meat and fish dishes as well as a staple in Italian, Thai and Vietnamese cuisine. Chives have a mild onion flavor and can be used in salads, with vegetables and are a great addition to compound butters. Rosemary can complement meats, sauces, pizzas and it really sings when added to roasted potatoes. (I grew mine inside and outdoors and it survived last winter in the ground). The many types of thyme can be use virtually daily as additions to eggs, stews, soups, poultry,

meats and vegetables. If you only have room for one herb, make it thyme! Oregano has a peppery bite, and is a mainstay herb for Italian, Mexican and Greek cuisines. It is a must for tomato based sauces. Finally, mint which comes is a variety of species, is a delicious addition to vegetables, salads and some meat dishes. It makes a soothing tea, is wonderful for cosmetic applications and is a beautiful addition to any flower arrangement.

All of these herbs can be started now and you will have a successful herb garden throughout the summer months and beyond. Try it and the rewards will be there for years to come.

LOCAVORE’S CORNER: by Chef Bette Frasier / for The Bulletin Special Projects

THYME TO GROW YOUR OWN HERBS

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JULY Pinch back annuals to keep them

full of blooms.

Plant flowers that attract beneficial insects such as ladybugs.

Plant trees, shrubs, perennials and annuals any time during the growing season.

Deep water your trees, shrubs and perennials every five to seven days.

Protect your berry crops from birds with bird netting.

Stake tomatoes, delphinium, hollyhocks, lupine and other tall plants.

Protect your vegetable garden from flying insects with row cover.

Plant seed beans, and harvest broccoli, peas, lettuce and radishes.

Keep your potatoes and tomatoes consistently moist by watering thoroughly; this will produce better quality crops.

Time to harvest beets, broccoli, carrots, kohlrabi and leeks.

AUGUST Insect, weed, or disease problems in your landscape? Your local OSU Master Gardeners can help you identify the problem and make recommendations for management, call 541-548-6088 or check out our website at http://extension.oregonstate.edu/deschutes/index.php.

Check leafy vegetables for caterpillars. Control with Bacillus thuringiensis (Bt).

Avoid fertilizing your lawn during this month. The hotter temperatures are more stressful for turfgrass and you do not want to encourage excessive growth.

Continue to water your lawn 4 to 6 inches per month as needed.

Plant garlic and cold season crops. Harvest potatoes when the tops

die down. Store them in a cool, dark location until use.

Establish sod anytime during the growing season.

Fertilize cucumbers, summer

squash, and broccoli, white harvesting to maintain production.

Clean and fertilize strawberry beds.

Prune away excess vegetation and new blossoms on tomatoes; this will improve the quality and flavor of your existing tomatoes.

Protect your vegetable garden from flying insects with row cover.

Plant seed beans, and harvest broccoli, peas, lettuce and radishes.

Keep your potatoes and tomatoes consistently moist by watering thoroughly; this will produce better quality crops.

Time to harvest beets, broccoli, carrots, kohlrabi, leeks

GARDEN CALENDAR by Amy Jo Detweiler / Special to The Bulletin


MASTER GARDENER EVENTSHigh Desert Garden TourSaturday, July 7, 9 a.m.-3 p.m., Prineville; view several home gardens in the Prineville area on this self-guided tour; $10; call 541-548-6088 for ticket and other information.

High Desert Garden TourSaturday, July 21, 9 a.m.-3 p.m., Bend; view several home gardens in the Bend area on this self-guided tour; $10; call 541-548-6088 for ticket and other information.

Journaling for GardenersSaturday, July 21, 10 a.m., Hollinshead Community Garden, Bend; a free class at the gardens, located on the corner of Jones and 12th Street.

Annual Gardener’s Mini-CollegeWednesday-Saturday, July 25-28, Salem; three days of classes and evening events; for class descriptions and registration information, visit www.oregonmastergardeners.org/MiniCollege2012.htm.

Late-Season Tomato CareThursday, Aug. 9, 5:30 p.m., Hollinshead Community Garden, Bend; a free class.

Native PlantsThursday, Aug. 23, 12:15 p.m., OSU Demo Garden, Redmond (at the fairgrounds near parking lot D); a free lunch and learn class.

Garden Party/Food PreservationSaturday, Aug. 25, 10 a.m. at two locations: OSU Demo Garden in Redmond and Hollinshead Community Garden in Bend.


The Four-in-One FRUIT TREEby Susan Thomas Springer / for The Bulletin Special Projects

John Chapman, better known as Johnny Appleseed, became an American legend by hiking through many frontier states planting apple nurseries. You can become a legend walking a lot fewer miles by offering friends four types of apples from one amazing tree – the multi-grafted fruit tree.

These four-in-one trees grow four varieties of one fruit such as apple, pear and cherry. So you could enjoy an eating apple like a Fuji and make a pie with another variety like a Jonathan. The four-in-ones are a little less hardy than their single variety cousins but offer several advantages — they are self pollinating, provide a longer harvest, allow you to easily join the grow-your-own food movement, and are a lot of fun.

“It’s definitely a cool concept,” said Chris Hart-Henderson, owner of Heart Springs Nursery near Tumalo, who has been on the waiting list for the trees for several years and finally has them available this year.

Hart-Henderson adds that instead of needing to plant two trees to get fruit, these trees are self-pollinating. That makes the trees appealing for people with smaller yards and smaller families.

“With a four-in-one they ripen at different times because they’re different types of varieties. So you’re not overwhelmed with fruit all at the same time,” said Hart-Henderson.

Hart-Henderson, who is a licensed landscape contractor

with more than 20 years of landscape design and gardening experience, recommends the trees for the warmer micro-climates of Central Oregon because they are not as hardy as typical semi-dwarfs. For example, she wouldn’t hesitate to plant them in Prineville but would not in La Pine.

To get consistent fruit, fence apple trees against deer. Also, learn how to prune branches to balance the tree. For example, a more vigorous variety may need more pruning so it doesn’t dominate the tree. As with any apple tree, prune for fewer branches with more fruit and to allow for more sun.

“So with fruit trees in general, you want them to just have good

exposure to sun. So you don’t want the plant so dense that the fruit is not getting in the sun light that it needs,” said Hart-Henderson.

She said it’s not hard to successfully grow fruit trees – but it does take a little knowledge and good timing. The OSU Extension Office in Deschutes County offers helpful resources for people who want to learn how to care for fruit trees.

Four-in-ones cost a little more than a single but Hart-Henderson said they are still a “great deal.” Individual apple trees cost about $50 to $60 each

or more than $200 for four varieties. The multi-grafted trees cost $80.

Heart Springs Nursery trees come from a wholesale grower in Oregon with the expertise and patience to grow them. The trees take about four years to create.

“There is the issue of getting the grafts to actually take 100 percent,” said Hart-Henderson. “If you have four grafts on that tree, four of them need to take and continue to thrive and prosper on that tree before it goes to public sale. So there’s also more attrition if the graft doesn’t take.”

The grafted fruit trees follow the trend Hart-Henderson noticed several years ago of nursery customers wanting more edible plants. She thinks the grow-your-own movement comes from several factors including renewed interest in farmer’s markets and wanting to eat healthier. Also, she said natural disasters such as Hurricane Katrina made urban people realize they were stranded from food sources.

“They were completely dependent on fossil fuel to get food to them,” said Hart-Henderson. “And beyond that, they didn’t have access to whole, local, natural food.”

Compatible with the increased interest in edibles, Heart Springs

now carries a hardy type of blueberry which thrives in our harsh climate.

“Honey Berries are a big hardy shrub that produces blueberry type fruit that are from Mongolia and Siberia. They don’t require any special soil or any special anything and they are perfectly happy here - they are just happy to produce fruit,” said Hart-Henderson.

If you plant either the four-in-one apple trees or the honey berries now, they may already have fruit. Still, a good pruning may be in order.

“It’s not a bad idea to sacrifice fruit the first year so that the plant puts all of its energy into establishing itself and not just trying to put fruit and seed on,” said Hart-Henderson.

She is inspired to grow as much of her own food as possible. It’s not hard labor but rather the adventure of learning and taking control even if this is an area that doesn’t produce a lot of fruit.

“Jump in — don’t be afraid of it, it’s totally worthwhile,” said Hart-Henderson.

The four-in-ones are a specially item not found in box stores or most nurseries. Look for them at www.heartspringsdesign.com.

These four-in-one trees grow four varieties of one fruit such as apple, pear and cherry.


The basics of negotiationsI avoided

a huge crisis this past Sunday as angels were apparent ly w a t c h i n g over me. I had prepared breakfast for my son and

had the cook-top burner on low – made the perfect over-easy eggs! I scrubbed the pans, placed a towel on the cook-top and let the pans air dry.

While Nathan and I were playing catch in the house, he threw the “ball” to me and it landed on the stove. I jumped to grab it off the stove. My son said, “Geez mom, it’s not going to burn!” Safe! Of course I was safe, I thought — I had a towel on it drying dishes… .

However, an hour later when I grabbed the pan to put it away before we left for the afternoon, the handle was hot. OMG, I left the burner on! The towel was just far enough away — for the time being. Two subtle hints were given to me to re-check the stove, and I did.

Real estate isn’t that sneaky, working subliminally where if we listen, we can hear hints. But then again, it is sometimes.

Your agent has gained a lot of experience working with clients, and

all those past interactions work to your favor when you hire an agent with a vast background of closed transactions. I think this is one of the hardest hurdles for a new agent to overcome. They know stoves can burn people, but they haven’t learned how to apply it to the transaction. How can they without past experience?

Our initial meeting with a seller allows us to learn as much as we can about your situation. Experienced agents ask questions to gain knowledge in how to help you have a successful sale.

Examples are these: What is your timeframe for moving? Where are you going? What is your motivation to sell?

By answering those three questions, we learn a lot about your situation. We do not use this information against you — you are not the house cat just about to be eaten by the coyote. You are our client, and the more we know of your situation, the better we can help you.

Two or three real estate transactions does not a professional make; we’ve handled hundreds of them. Let us work for you.

As a buyer client, my top three questions are these: Have you met with a lender? What is your timeframe for purchasing? What areas have you researched?

Depending on your answers, I can assess how prepared you are for

the marketplace in your particular price range. I have obtained an idea of the style of house you like and neighborhoods that appeal to you. If your timeframe is “in the next two years,” I’m not going to put you in my car and show you houses. You would think I was nuts! (I am a little, but I’m not that crazy.)

As we continue working together, I learn what you need. Your cues to me go into my arsenal. When we have an offer presented to us, I know what questions to ask the buyer’s agent, and vise-versa. The knowledge I have gained from you allows me to be proactive with your situation.

Bringing answers to the table before they are questions is why I am here. All successful, top-producing agents bring this number one skill to the table, and

for your benefit.Once you have realized you have a

professional member on your team, you no longer see us as a line item expense on your closing sheet. We do not cost you money, we save you money. If you’ve had a bad experience (all professions have them), chalk that up to the past and let it go. Your naivete will work against you, and you’ll wonder what happened.

This is the tip of the iceberg when it comes to negotiations. The deal is just beginning when the offer is presented. Anything can happen, and every transaction is different.

We are the angels watching over you. keeping you from grabbing the handle and getting burned.

expertadvice

Cindy King is a principal broker with Re/Max Key Properties

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expertadviceGet in touch through Connection Depot

C O B A is always l o o k i n g for ways to help not only its m e m b e r s but the b u i l d i n g industry as a whole. A

new venture is Connection Depot, a website available in mid July, dedicated to providing a connecting point for consumers and contractors as well as offering extensive information about a variety of topics.

Connection Depot is a unique and free consumer service that

gives you the ability to conveniently find, compare, and connect with qualified building professionals in your community. Unlike national services that provide limited local coverage, Connection Depot provides an extensive list of the building professionals right here in Central Oregon. Whether you are looking to verify that a company is licensed or searching for professionals with specific qualifications, Connection Depot has the answers.

Connection Depot partners with local associations to certify that the information provided to consumers is comprehensive, objective, and accurate. Rather than presenting often-biased user reviews,

Connection Depot presents the facts and a local third party association certifies them for accuracy. When a professional completes a specialized education curriculum, earns a professional designation, or wins an award, Connection Depot verifies and records it. Only audited credentials make it into Connection Depot.

Designed for Central Oregon by Central Oregonians, Connection Depot specifically addresses the needs of consumers here. Many local homeowners, both current and prospective, are concerned about energy consumption; Connection Depot was designed to make it easy to find the professional that can help you find, design, or build a home using sustainable and environmentally responsible methods and materials. Connection Depot can also connect you with the right professional to make your existing home more energy efficient.

Homeownership is often the largest investment most families will ever make; maintaining that home is vital. Home maintenance in a region with four distinct seasons like Central Oregon can be a challenge, especially if you are new to the area. Connection Depot assists you with this challenge by providing seasonal home maintenance tips, local specials, and a connection to the interior and exterior maintenance professionals in your community.

The “Events” listing in Connection Depot alerts homeowners to educational opportunities to learn more about building a green home, home remodeling, landscaping, and adding value to your home. Connection Depot provides a direct

link between homeowners and the professionals you need.

Central Oregon is a great place to live and the vibrancy and health of our neighborhoods is important to its residents; Connection Depot builds community by ensuring that even small local companies have a cost-effective way to be found, evaluated and hired. In today’s multi-media, technology-intensive marketplace, it is often a challenge for small companies in the building industry to maintain consumer awareness. Connection Depot addresses this challenge by giving the local handyman or maintenance professional a convenient and economical way to market their services.

Whether you are planning to buy, build, improve or maintain your home, Connection Depot has the comprehensive, objective, and accurate information that will help you make the right decision. Visit us soon at ConnectionDepot.com

Tim Knopp is the executive vice president of the Central Oregon Builders Association.

... Connection Depot builds community by ensuring that even small local companies have a cost-effective way to be found.


HIGHLIGHTS OF THE UPCOMING WEEKS IN HIGH DESERT MUSIC, ART, FOOD AND FUN.

EVENT CALENDARCentral Oregon Living

FARMERS MARKETS:Saturdays:MADRAS SATURDAY MARKET: 9 a.m.-2 p.m.; Sahalee Park; 541-489-3239

PRINEVILLE FARMERS MARKET: 8:30 a.m.-12:30 p.m.; Prineville City Plaza; 503-739-0643

NORTHWEST CROSSING FARMERS MARKET: 10 a.m.-2 p.m., 541-382-1662, www.nwxfarmersmarket.com

CENTRAL OREGON SATURDAY MARKET: 10 a.m.-4 p.m.; parking lot across from Bend Public Library, 541-420-9015 or www.centraloregonsaturdaymarket.com.

Tuesdays:REDMOND FARMERS MARKET: 2-6:30 p.m.; Centennial Park; 541-550-0066

TUESDAY MARKET AT EAGLE CREST: 2-6 p.m.; Eagle Crest Resort;541-633-9637

Wednesdays:BEND FARMERS MARKET: 3-7 p.m.; Brooks Alley, downtown; 541-408-4998

Thursdays:TUMALO FARMERS MARKET: 3-6 p.m.; Tumalo Garden Market, 541-728-0088

Fridays:BEND FARMERS MARKET: 2-6 p.m.; St. Charles Bend, 541-408-4998

SISTERS FARMERS MARKET: 3-6 p.m.; Barclay Park; www.sistersfarmersmarket.com

COMMUNITY MUSIC:Wednesdays:MUSIC ON THE GREEN: free; 6-7:30 p.m.; Sam Johnson Park, Redmond; 541-923-5191

PICNIC IN THE PARK: free; 6-8 p.m.; Pioneer Park, Prineville; 541-447-6909.

Thursdays:MUNCH & MUSIC: free; 5:30-9 p.m.; Drake Park, Bend; www.munchandmusic.com.

Fridays:MUSIC IN THE CANYON: free; 5:30-8 p.m.; American Legion Community Park;www.musicinthecanyon.com.

Sundays:SUMMER SUNDAY CONCERT: free; 2:30-4:30 p.m.; Les Schwab Amphitheater, www.bendconcerts.com.

SPECIAL EVENTS:

Wednesday: July 4OLD FASHIONED JULY 4TH FESTIVAL & PET PARADE: free; 10 a.m.-4 p.m., downtown Bend; 541-389-7275.

REDMOND FOURTH OF JULY PARADE: “A Firecracker 4th of July”; free; 10 a.m., downtown Redmond; 541-923-5191.

JULY 4TH FIREWORKS SPECTACULAR: free; 10 p.m., Fireworks set off from the top of Pilot Butte. Viewable anywhere the top of the butte is visible in Bend: 541-382-1811.

Friday: July 6FIRST FRIDAY GALLERY WALK: Event includes art exhibit openings, artist talks, live music, wine and food in downtown Bend and the Old Mill District; free; 5-9 p.m.; throughout Bend.

Sunday: July 8AROUND THE BLOCK FIBER ARTS STROLL: Artists display, demonstrate and sell their work in businesses throughout Sisters; free; noon-4 p.m.; downtown Sisters; 541-549-0989 or www.sistersoutdoorquiltshow.org.

Saturday: July 14SISTERS OUTDOOR QUILT SHOW: The 37th annual show features a display of more than 1,300 quilts; free; 9:30 a.m.-5 p.m.; downtown Sisters; 541-549-0989 or www.sistersoutdoorquiltshow.org.

Wed-Sat: July 18-22 & 25-29OREGON HIGH DESERT CLASSICS: A class AA hunter-jumper equestrian competition; proceeds benefit J Bar J Youth Services; free admission; 8 a.m.-5 p.m.; J Bar J Boys Ranch, Bend; 541-610-5826.

Fri-Sun: July 20-22 & 27-29TOUR OF HOMES: Featuring self-guided tours of homes throughout Central Oregon; free; noon-6 p.m, www.coba.org.

Saturday: July 21CHRIS ISAAK: $39 or $69 reserved, plus fees; 6:30 p.m., gates open 5 p.m.; Les Schwab Amphitheater, Bend; www.bendconcerts.com.

Sunday: July 22BILL COSBY: $32-$54; 1 p.m.; Deschutes County Fair & Expo Center, Hooker Creek Event Center, Redmond; www.c3events.com.

EMMYLOU HARRIS: $45; 6:30 p.m., doors open 6 p.m.; Athletic Club of Bend, 541-382-3940

Sat-Sun: July 28-29SISTERS ARTS & CRAFTS FESTIVAL: Featuring arts, crafts, food, entertainment and a silent auction benefiting the Make-A-Wish Foundation of Oregon; free; 10 a.m.-4 p.m.; Creekside Park, U.S. Highway 20 and Jefferson Avenue; 541-420-0279 or [email protected].

Sunday: July 29CHARITY GOLF CLASSIC: A shotgun-style golf tournament; includes cart, lunch, silent auction and awards ceremony; proceeds benefit United Way of Deschutes County; $175, $50 for nongolfers; noon; Crosswater Golf Course, 541-593-1145 or www.sunriver-resort.com/charitygolf.

Wed-Sun: August 1-5DESCHUTES COUNTY FAIR & RODEO: Rides, exhibits, food, games, rodeos, concerts and more; free headliners include Chris Young, Uncle Kracker, Bad Company former leader singer Brian Howe, and Hot Chelle Rae; Deschutes County Fair & Expo, Redmond; 541-548-2711, www.expo.deschutes.org.

Friday: Aug. 3FIRST FRIDAY GALLERY WALK: Event includes art exhibit openings, artist talks, live music, wine and food in downtown Bend and the Old Mill District; free; 5-9 p.m.;

Tuesday: Aug. 7COUNTING CROWS OUTLAW ROADSHOW: $39 or $75 reserved, plus fees; 6:30 p.m., gates open 5 p.m.; Les Schwab Amphitheater, Bend; www.bendconcerts.com.


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