A Spring thaw

Winter has retreated and spring’s thaw turns pasture land around the Sunriver Nature Center into ponds to contain the snow melt. Our walking trails are about the only thing still above the water level right now.

There are an abundance of birds and water fowl taking advantage of the expanded flood plain. Ducks, mostly mallard pairs, and of course flocks of Canada geese. To the year round residents there is a  marked increase in song birds, particularly robins and red-winged black birds. The black birds are aggressively staking claim to territory with red flashes from their shoulders and loud calls. There are also small birds that flit too fast for easy identification, but are adding their voices to the choir.

 

The willow groves offering cover for all this increased bird activity are starting to bud. Marsh grasses and cattail that poked brown stalks out of the snow banks show tinges of green and seem to be standing more upright in response to the April sun.

Each day’s visit presents new treasures to observe and we’ve taken to adding binoculars to the camera gear packed for our walks these blustery spring days.

Green Goddess Goodness

It may have been years since you tried Green Goddess dressing. I remember bottles of a Kraft version that showed up in our family fridge in the 70’s . I guess it was popular on the SoCal sprout salads of the day. We recently came across a version of this dressing as part of an oven-roasted green veggie salad … it was better than I remember and actually easy to make.

Classic Green Goddess recipes use anchovies, either whole or paste to get that earthy flavor. This take on the classic swaps out pungent fish with white miso paste, more vegan friendly. You can find miso in most markets these days and it’s worth the effort.

The way we are making it is with a hand blender which allows us to do very small batches but it can stay in your fridge for a few weeks if you wanted to do larger portions. The recipe attached is weighed out in grams to make this process easier.

Try tossing a couple cups of chopped up broccoli crowns, one inch pieces of green bean and small chunks of zucchini in a tablespoon of olive oil and pepper. Spread it out on a sheet pan covered with foil and sprayed with oil and roast for 20 minutes in a 400 degree oven.

Mix this with some of the green goddess and spread over a bowl of salad greens, some wilted kale or even a mix of both.

For a speedy dinner salad check out JQ’s quick dressed greens. You add the parts of an oil and vinegar dressing to the bottom of a large bowl and then toss salad while mixing the dressing. The taste variety comes from herbs and spices added to the mix.

Green Goddess dressing

This version of Green Goddess gets it's umami-ness from white miso rather than anchovies, and makes a great sauce for oven-roasted veggies, chicken, lentils, or even a mixed green salad.

Ingredients

  • 60 grams mayo
  • 30 grams buttermilk
  • 3 grams lemon juice
  • 10 grams white miso
  • 1 clove garlic about 3 grams
  • 15 grams green herbs see note

Instructions

  • A hand blender works really well for small batches. This can be made in a food processor but you'll need to double or triple the quantities. If you are using a hand blender (Bamix), add ingredients in the order listed, keeping herbs on top. In a food processor you can just load it all in.
  • Mix with short pulses stopping often to scrape down the sides, until the herbs and garlic are very finely chopped and the mixture is smooth in texture.

Notes

  • Measures are in grams so you can increase the amounts easier. Just put the mixing vessel on a scale and add ingredients. This amount is good for two large bowls of mixed greens with roasted veggies.
  • Herbs - you can use any combination of fresh green herbs you like. We use about 2 tablespoons(Tbsp) parsley, 1 Tbsp chives, 1 Tbsp tarragon  and then add basil to get 10 to 15 grams.

Watching the weather

The day begins with coffee, Weather Underground, and the crossword. It’s important to know what’s happening outside as you plan the day and week ahead. The high desert  has great vistas whose beauty is in the sky and clouds.

This particular morning there was a notice of thunderstorms on the forecast app. Always on the look out for weather picture opportunities, this storm was scheduled for late afternoon and seemed too good to pass up.

Deciding to document the storm we head east toward the Fort Rock area. This part of the high desert has a great expanse of sky. The plan was to get ahead of the storm and be set up to catch the action.

We opt for the Summer Lake Wildlife Refuge, offering a perfect location, just off Highway 31 near the the town of Summer Lake and to the north end of the town’s namesake.

This put us exactly where we hoped to be…surrounded by storm clouds. Thunder never materialized and for the most part we avoided rain and hail, all the time capturing images of the three or four different storm cells pushing up against the mountains to the east and west of us.

As icing on the cake, migratory birds were paddling around in the water ways. I guess the only down side were black clouds of mosquitoes. Even then the storm’s wind helped disperse the pests.

Finally, on the way back home and closer to Fort Rock, we managed to catch a tremendous sunset. A great ending to a day of weather watching (check out newest photo essay for more images of the storm).

 

Salad in minutes

As the main salad maker in our family, my goal is to ensure we eat fresh veggies every day. A quick, mixed green salad fits the bill nicely. So why do I hesitate when it’s time to make a salad?

For me it’s the prep…washing the greens, peeling the veggies, and measuring assorted oils, vinegar and herbs. Apparently I am a lazy salad maker. Still, determined to do better, I decide to streamline my process.

All cleaning is done at one time. Vegetables are washed (check out Fruit & Vegetable Wash), then stored immediately after our weekly grocery run.

Now that everything is prepped, we are ready to assemble a salad at any time.

Salad in minutes

Prep Time4 minutes

Ingredients

  • 2 Tbl olive oil ratio of 3 to 1, olive oil to vinegar
  • 2 tsp vinegar
  • pinch of salt
  • grind of pepper
  • pinch of thyme
  • handful of spring greens per person
  • 1/4 cup freeze dried blueberries per person
  • 1/8 cup sliced roasted almonds per person

Instructions

  • Place oil, vinegar, salt, thyme in large bowl and stirvigorously until emulsified. 
  • Put greens, blueberries and almonds and lightly toss until coated in dressing. Serve.

I only make enough dressing for the meal at hand. The ratio of oil to vinegar is three to one: three parts oil to one part vinegar. Not every vinegar is the same strength, so “to taste” is important here.

Choose a bowl three times bigger than the salad you are making…why? Because it’s a tossed salad and this helps contain all the parts.

The dressing is mixed first. Let sit a few minutes to blend the flavors, then the greens and extra fixings are put in the bowl and it’s all tossed.

Sometimes the extras are held back and dressed on top of the salad. Depending on how heavy they are, the really heavy stuff will end up on the bottom of the mixing bowl and make distribution more troublesome.

 

 

 

A picnic on the Crooked

Weather wise it has been a very odd start to our spring. There was the late winter snow fall. Then…this week, within one single day, it started with snow, ended with warm sunshine, and included thunder and lightning with freezing pellets.

For the most part winter is subsiding and while no buds or blooms are visible yet, there has been increased bird activity.  We are also managing to get out a bit more these days. It feels great!

The Crooked River below Bowman Dam is one of our regular stops. Even with it’s steep canyon walls, plenty of sun warms the riverside. Open year around for fishing is one draw, but there are also lots of great camping and picnicking sites.

The Crooked is a very fishable stream, easy enough to wade and small enough to get to any spot a fish might be holding. There are quite a few people on the river, but you rarely bump into anyone and at most see another fisher up or down stream a few hundred yards.

There is a visit to the Crooked River marked in our calendar for mid-May. We have a guided trip on the river to learn Czech Nymphing. If you read our blog regularly you are going to see a lot of this river … your welcome!

This day we were coming from the John Day area and turned south out of Prineville to check on the Crooked. it was a perfect spring day filled with bird song and warm sun. Tip enjoyed paddling around in the water and we polished off a late winter picnic at one of the camp sites.