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Caddis hatch on the Crooked

First summerlike day and we headed to the Crooked River. It started as a Euro Nymphing practice session. The river was kind of high and turbid so we didn’t really expect much action. But the cooler was full, the kindles loaded up … so we were ready for anything.

As I was rigging up the nymph leaders, I noticed that JQ was taking a great deal of interest in a juniper near the stream’s edge. There was a Black Caddis Hatch and the tree’s branches were alive with the tent winged bugs.

Didn’t see much surface feeding, so I continued with the wet fly rig. This was moderately successful. But what got my attention was all the rises just downstream.

I headed back to the car and got out a dry fly rig. The rest of the afternoon was spent catching six to ten inch Red Band Trout.

 

 

 

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A closer view, literally

I think the saying goes, “the best camera is the one you have in your hand.” For must of us, it’s now our phone. Paired up with the Internet, smart phones have forever changed picture sharing.

Over the 30 years we’ve been in the media, field production tools have evolved … a lot. Nothing compares to the shift that took place in just the last five years.

For blog images and YouTube videos we use a combination of DSLR and iPhone. This month the phones got updated and that gave us a much better camera. To this we’ve also added lenses specifically designed for smart phones.

Moment is a Seattle based company that started as app developers and their focus on mobile production tools brought about the development of a set of lenses. Three different focal lengths, wide angle, telephoto and macro.

It’s the macro lens that has really captured our attention. The shift in subject scale is a dramatic change to prospective. We are starting to look for photo ops a bit differently.

JQ started with plants and flower images and I put it to use on some aquatic insects. You’ll never look at a river quite the same after watching a caddis nymph harass a mayfly.

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Cattle Drive

Oregon’s roads present us with so much more than a means to an end. Each turn presents new vistas, viewpoints, historical markers, even whole roads designated scenic byways. This day it was a cattle drive.

 

A Fort Rock area rancher was moving his herd to new pasture using Highway 31 west of Summer Lake. The wait was much more entertaining than a construction zone. Complete with cowboys on horses and cattle dogs. 

We pulled to the side of the road, rolled down the windows and uncapped our lenses. Except for the blacktop you might have been sitting on the sage prairie two hundred years ago. Then 20 minutes later we are back on our way to Summer Lake and another roadside treasure.

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Roasted vegetables with vinegar

In attempting to eat better, we’ve made an effort to get more whole foods onto the plate. Busy schedules make cooking a challenge, which often means we just skip the vegetable serving. We’ve started doing “meal prep,” making multiples of the dish for a week’s worth of eating. To this scheme came oven roasted veggies and a nice solution to the “eating healthy” problem.

There is a bit more upfront work, cleaning, peeling, and chopping when cooking a sheet pan full of vegetables. The upside is that you do the work when you have time and eat better when you don’t.

These premeasured meal additions can be tossed into a morning scramble or microwaved while the evening’s entree is cooking. We even toss a ½ cup of veggies on a lunch salad. Keeping the seasoning simple makes it  possible to match any evening’s meal by just adding an herb or spice blend.

So start by lining a baking sheet with foil, spray it lightly with cooking oil and preheat the oven to 400 degrees.  Then gather up a mix of vegetables. Keep in mind its a multi-meal prep, so figure about 4 to 6 ounces a serving. The mix is your choice. For us it’s usually an onion, 3 or 4 carrots, 2 stems of broccoli, and a couple of ribs of celery. During wintertime I’ll add root veggies to that mix. In all, I’m chopping up about 3 lbs of veggies to get 5 meals.

Take your time chopping so that you get a consistent size on all the pieces. One inch cubes work well. The time spent getting even chunks will make it easier to get an even roast.

All that chopped up goodness gets put in a large mixing bowl.  Drizzle a bit of oil, a pinch of salt and pepper and then toss to combine. It works to add oil, salt and pepper in a couple of stages to get an even coating on all the pieces.

Spread the veg mix in a single layer on the prepared baking sheet. If you have an extra large batch you can use two sheets and stagger the racks in your oven. Keeping it to a single layer makes all the vegetables cook at the same rate.

Roasting generally takes about 20 minutes, but check and turn at the ten minute mark.  The exception would be when you have a lot of hard root vegetables. Here you just keep turning at ten minute intervals, until done.  Done is a personal preference.  We like to have some browning, but not get too soft. Keep in mind that portions of the roasted mix will be reheated to serve later.

From the oven you return the mixture to that large mixing bowl in which you’ve put a tablespoon of red wine vinegar and one to two tablespoons of some finely chopped fresh herb.  Tarragon and thyme get used a lot in our house, but I’ve also minced garlic or ginger.  More complex flavoring, say a touch of harissa spice for some heat is usually done on smaller portions rather than the main batch. 

Toss the mix to get an even coating and then let it sit a bit. At this point we portion it out into 16 ounce deli cups and when cooled place in the fridge until needed.

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Learning a Polish fishing technique

For a flyfisher little compares to plying dry fly to stream. A moment where a fish breaks the surface, hook is set and a flash of silver proceeds your line going taut. Most of us are on the river for that experience.

However, there is a great deal of time when no bugs skitter across the water. The fish are, as any seasoned angler will tell you, always feeding. It’s just most of the time that is done below the surface.

You can enjoy a good book when there is no hatch. Or, you can employ a wet fly technique of which there are many. The current method we are attempting is “Czech Nymphing.”

“… The fly line is hanging under the tip of the rod and its end often does not even touch the water. “

–Blue Quill Angler

The origin of this style of fishing varies, but we kind of like the story about a Polish fisherman who stunned the 1989 World Flyfishing Championship with a very different style of fishing and unique hand tied flies.The beaten Czech team came back in subsequent years and “owned” the technique by basically being better marketers than the Poles.

This week we attended a ‘how-to’ clinic on the Crooked River. Organized by Sunriver Anglers the morning’s lesson was guided by Mary Ann Dozer an accomplished Euro Nympher, fishing guide and a master casting instructor. We had a blast!

Many fish were hooked. A dozen were actually ‘caught,’ and our education in short line nymphing has started. Along with how to manage line, rod and flies, we also got great pointers on casting, as well as how to read the water.

The Crooked’s boulder strewn bottom is readable from the surface. As water roils around or flows over structures in the river you can get an idea of sub-surface formation. With that information you can find the best place to toss (cast) your rig.

This river has long been a favorite place to park our van and fish the tail waters of Bowman dam. The river is known for its Redband Trout population (a subspecies of Rainbow trout). There are a fair number of fish in this river, though most are smaller sized. That said, it’s a much friendlier wade than the Lower Deschutes. Which was particularly true on this day.