Talking about Fishin’

Riparian based coaching.

This week found me standing in the Crooked River’s turbid water. As the afternoon sun slipped behind the canyon wall I was trying to get in one more cast. Fishing was slow and I didn’t seem to have the right combination of bugs.

However, the day was sun drenched, temperatures pushed into the 40’s and the wind wasn’t pushing down the canyon, so it was a great day to be fishing.

It is already Mid-November and the shift to winter season has started. We’ll see less sunny days for the next month or two. Daytime temperatures have dropped and rarely get above 50, with morning temps regularly in the teens. For us, that means layers … hats, gloves and scarves become part of the kit. We’re also a bit more weather report conscious.

 

Casting the new EuroNymph rod.

Within an hour’s drive there are waters that remain open to fishing with drivable access year around. The Forest Service had controlled burns near the Metolius in late October, but we’ll head up there in the next few weeks. The Fall River gets fewer fishers in the winter, so that is also a spot we’ll check out. Like I said no shortage of destinations for our weekly fishing outing.

Much of the west coast has been drenched in fall rains, the Cascades are snow capped and promise an early start to the ski season. On the High Desert we’ve seen a light dusting of snow and brief stints of rain, but more often wake to sun on morning frost.

Cooler days will eventually give way to shoveling snow from the driveway. Right now we are making the most of late fall days with short trips out into the sage and basalt river canyons.

Seasonal Pantry

Fresh radishes

Not so long ago we started getting regular “harvest boxes” from a CSA style organization in Bend. Agriculture Connection has, for nearly a decade, been offering boxes with locally sourced produce. Unlike the typical CSA, the produce comes from many different area growers. This means offerings are a bit more diverse than a single farm could offer.

Carrots

The seasonal nature of the produce has meant we are putting veggies in the fridge that normally wouldn’t be there. In the midst of a supply chain crisis this works in our favor. The grocery stores we normally shop have a smaller selection and poorer quality. The AG connection boxes are quality vegetables. There are the usual winter crops and there have been a few twists. The unique veggies force us to plan meals a bit differently.

For example, a recent box had a white cabbage that weighed in at 7 lbs. Life throws you cabbage …  you make soup (recipe below). We have also gotten a lot of cold weather greens and more beets than we typically pick up. The greens, kale and collards, are something we buy, but haven’t found good selection in the produce section. As for the beets? Well JQ pickled a bunch and we’re enjoying them on salads and sandwiches.

Farm fresh eggs

The service is year-a-round, so we are looking forward to what Central Oregon farmers have growing during the winter months. I’m sure there will be interesting treats to fill our plates.

Hearty Cabbage Soup

Ingredients

  • 4 oz bacon cut into ¼ inch pieces
  • 1 med onion, minced
  • 1 Tbsp butter
  • 4 cloves garlic
  • 1 tsp minced fresh thyme
  • 1/4 cup white wine
  • 4 cups chicken broth
  • 4 cups beef or vegetable broth
  • 2 lbs cabbage, cored and cut into ¾ inch pieces
  • 2-3 med potatoes cut into ¾ inch pieces
  • 3 med carrots chopped
  • 1 bay leaf

Instructions

  • Cook the bacon in a large dutch oven over medium heat until crisp and rendered, 5-7 minutes.
  • Stir in the onion and butter and cook until the onion is softened, 5-7 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer.
  • Stir in the wine, scraping up any browned bits, and simmer until nearly evaporated, about 1 minute. Stir in the chicken and vegie broth, cabbage, potatoes, carrots, and bay leaf and bring to a boil. Cover, reduce to a gentle simmer and cook until tender, about 25-30 minutes.
  • adjust seasoning ... add pepper