060114 bountifullife

Volume II Issue V

Country Living In The Inland Northwest

June/July 2014

Buck the Best Bales Ensuring Quality Hay

FRESH PRODUCE

RECIPE!Easing into Property Easements

Strawberries, Raspberries,

Cherries, OH MY!

Fencin’ HensLife on the Homestead

2 • June/ July 2014 Bountiful Life

Dear Readers,Summertime in the Inland Northwest

is, in my opinion, the best season. There is plenty of local produce, a plethora of farmer’s markets, sweet little sheep and lots of other barnyard animals, festivals, warmth, hay, family and lots of fun. One of the nicest aspects of living in the Inland Northwest, is that we get to experience all four seasons in all of their splendor. This issue really delves into the best that summer has to offer. Our feature maps out some of the best places to pick your own berries, or if you’re short on time, where they’ve already done the picking for you! Strawberries, raspberries and cherries are all ripe so make sure to get out there early to stock up! Jim Armstrong, from the Spokane Conservation District returns with updates on his personal ranch. He’s got sheep all over, chickens underfoot and a flourishing garden! More importantly, Jim is also bringing us information on riparian buffer creation

and management. After an absence, Pat Munts, WSU Master Gardener, is back in full force, sharing information on bucking the best bales of hay in the area. Our newcomer this month is Jim Palmer Jr., broker at Real Estate Marketplace NW. Jim Palmer is a recognized authority on all things acreage. He’ll be revealing secrets on property easement agreements that many of you may take for granted! And of course, there will be delicious recipes utilizing the freshest of fruits and vegetables of the season. Thank you all for reading and supporting Bountiful Life- Country Living in the Inland Northwest!Keep cool, Ashley LewanEditor

Our Contributors

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

Country Living In The Inland Northwest

EDITOR Ashley Lewan

ADVERTISING SALES Jan MartinRay Martin

Helen Boyd-SchwartzMarley Michielli

PRODUCTIONPatrick McHale

GRAPhIC DESIGNDeborah Simpson

Shelly Wall Jeff Taylor

PUBLIShED BY Exchange Publishing, LLC

304 W. 3rd Avenue, SpokaneWashington 99201

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1-800-326-2223 Fax: 509-455-7940

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

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www.BountifulLifeMagazine.com

Patricia J. Munts Small Farms and Acreage Coordinator WSU/SpokaneCounty Extension [email protected]

Jim Palmer, Jr. Designated Broker/ Owner Real Estate Marketplace, NW [email protected]

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Table of Contents Strawberries, Raspberries, Cherries, OH MY! Your Guide to Fresh, Local Berries ..................... 6

Easing into Property EasementsYour Property Rights ....................................... 12

Fencin’ HensLife on the Homestead ..................................... 14

Bucking the Best Bales Ensuring Quality Hay ...................................... 18

Crawl Before Your Run The Crawl, Walk, Run Method of Riparian Buffer Establishment ...................... 24

Get Your Crumble OnRaspberry Almond Coffee Cake ........................ 28

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Strawberries, Raspberries, Cherries, OH MY!Your Guide to Fresh, Local Berries

By Ashley Lewan


It’s summertime in the Inland North-west and that brings one fact to the

forefront of my mind: it’s berry season. It doesn’t matter what kind of berry you’re talking about, I’m a huge fan. Me and my fellow berry connoisseurs are lucky enough to live within a stone’s throw of so many plentiful farms and fruit ranches, making it easy to indulge. There’s nothing better than loading yourself up with baskets and spending the day in the sun plucking ripe berries directly from the tree or bush.

One of the best places to stock up on berries for the season is just up the road, north of Spokane in the Green Bluff Growers community. Originally

formed in 1902, the Green Bluff Grow-ers Association’s mission was to protect local strawberry growers from outside competition. Now, the association helps growers with agricultural tour-ism. There aren’t many communities so close to the “big city” that promise a truly old-fashioned farm experience. There are over 30 farms tucked cozily into 12 square miles and each little farm is bursting at the seams with fresh, local produce, livestock and communi-ty events that are a lot of fun for the entire family.

One of my favorite aspects of Green Bluff is their dedication to providing a variety of produce and boy; do they like to celebrate their berries! The Strawberry Festival is held June 28 and 29, and July 5 and 6. Although they’re famous for their fall “Punkin’ Chunkin’”, Knapp’s, #23 on Green Bluff, is dedi-cated to growing some of the tastiest berries in the region. Family owned since 1955, Knapp’s Farm grows straw-berries, raspberries, tayberries and blackberries. They also provide tips on the best time to pick your berries. For strawberries:

Raspberries (as well as other berries) are packed with lots vitamin C, along with flavor. There are multiple varieties,

Spokane Farmers’ Market Wednesdays & Saturdays 8am-1pm • May-October

10 W. 5th Ave., between Division and Browne, below Providence Sacred Heart Medical Center

Thursday Market in the South Perry DistrictThursdays 3-7pm • May-October

The Shop at 924 S. Perry St. (Outdoor Market); Temple Gym at 923 S. Perry St. (Indoor Market: March 1-May 10

and also November-December) • 509-720-8449Argonne Sunday Market

Sundays 10am-4pm Glass Gods at 2302 N. Argonne Rd, Ste F • Spokane Valley, WA

509-535-7136 • www. GlassGods.comCheney Farmers Market

Tuesdays 2pm-7pm • June 10-September 23 Cheney City Hall Parking Lot, 609 2nd Street, Cheney

Chewelah Farmers MarketFridays 11:30am-5:30pm • May-October

600 N. Park St., Chewelah • 509-936-4353Clayton Farmers Market & Small Farm Animals

Sundays, noon-4pm • June-October Clayton Fairgrounds, 4616 Wall Bridge, Clayton • 509-276-9644

Colville Farmers MarketWednesdays, noon-5pm • May-October

Corner of 3rd and Oak, Colville • 509-732-6619Big Red Barn Farmers Market

Fridays 3-7pm • June-October 40801 State Route 2 East, 2 miles east of Davenport • 509-280-9896

Deer Park Farmers MarketThursdays 4-7pm • June 5-October

412 W. Crawford, Deer Park • 509-276-4600The Fruit Girl

Monday- Saturday 10am-5pm 13807 East Broadway • Spokane Valley, WA

www.facebook.com/thefruitgirlLake Spokane Farmers

Saturdays 9am-noon • May-October 5928 Hwy 291 next to Suncrest Rental, Nine Mile Falls • 509-467-5819

Liberty Lake Farmers MarketSaturdays 9am-1pm • May-October

1421 N. MeadowWood Lane (Liberty Square), Liberty Lake • 509-879-4965

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Millwood Community Presbyterian Church 3223 N. Marguerite Road, two blocks west of Argonne Road

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Saturdays 9am-1pm. May-October Corner of Spruce and Union, Newport • 208-448-1145

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Saturdays 10am-5pm • July 12-September 27 10120 N. Division, Spokane • 509-467-5258

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Spokane Valley Eagles, 16801 E. Sprague • 509-990-3683West Central Marketplace

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Local

Tips for picking Strawberries:

• Pick ripe berries, they do not ripen after picking

• Pick with the stem, they keep better

• Do not overfill your box, bot-tom berries will mash

• Refrigerate as soon as possible

• Do not wash until ready to use

Tayberries are a blackberry, red raspberry cross


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including red, golden and black. And don’t know what a tayberry is? Well, you’re truly missing out. Tayberries are a blackberry, red raspberry cross. They’re large, juicy and make wonder-ful pies, jams and syrups. Don’t forget to bring your gloves, because they do have lots of thorns!

One of my favorite berries of all time is the blackberry, but you often get extra tart berries when you pick them up at the grocery store. Knapp’s offers a solu-tion to the tart berry trap. According to Knapp’s, ripe black-berries are not the bright and shiny ones like you often find in the supermarkets; they are start-ing to dull in color and come off the bush easy. Get down low and open up

the bushes and look deep inside and upward. That is where the big, beautiful ones are that don’t have sunburn. Yes, that’s right; berries can get sunburnt!

When it comes to berry nutrition, Strawberry Hill is the place to go! Green Bluff Grower #21, Strawberry Hill’s Verne Fallstrom has implemented new nutrition farming techniques that have piqued the interest of farmers all over the world. Strawberry Hill offers some of the freshest and nu-trient rich produce around. Unlike an organic farm where

some types of pesticide applications are acceptable, on a nutrition farm like Strawberry Hill, pesticides or chemical fertilizers are never used. Instead, they

Refrigerate your berries as soon as possible


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focus on soil health, making sure that it has the correct biological balance of nutrients to keep plants healthy, which in turn keeps the pests away.

If you’re looking for a mini-vacation, fruit and produce farm located close to home, then you’ll want to spend some quality time at Siemers Farm. They’re #3 in Green Bluff. This is one of my favorite places to spend the day with little ones because they offer the Fort Siemers Playhouse and free wagon rides during the festivals. They also grow some fan-tastic strawberries and cherries.

And speaking of cherries… the Green Bluff community takes their cherries very seriously. Once again, a festival is in order, this year taking place on July 12 and 13, and July 19 and 20. And if you’ve never been to the Cherry Pick-ers’ Trot and Pit Spit, then you don’t know what you’re missing. You’ll laugh until it hurts as contestants compete in the largest pit spitting event this side of the Rockies. This year’s event will be held July 17, the trot beginning at 7pm.


If you don’t have time to pick your own fruit, but still want to shop from your local farms, then head to one of our lo-cal farmers markets. There are markets all over the place, so no matter the community you live in; there are convenient places to pick up your produce while still supporting local farmers and growers. We’ve included a clippable guide to lo-cal farmers markets in this issue, so be sure to save it because it has information that is good all summer long.

Berries do have some other benefits besides delicious fla-vor. They’re really very good for you. Strawberry health ben-

efits include high fiber, easement of inflammation, promote eye health and contain flavonoids. Flavonoids, which are re-sponsible for the color and flavor of strawberries, lower the risk for heart disease. Cherries are also one of the healthiest fruits you can consume. Along with other berries, cherries are a rich source of antioxidants. Along with migraine relief, tart cherries contain two compounds, anthocyanins and bio-flavonoids. Both compounds slow down the enzymes Cyclo-oxyygenase-1 and -2, which help relieve and prevent arthritis and gout in the body. It also helps that tart cherry concen-

trate tastes deli-cious!

With an abun-dance of local berry crops, it’s easy to get caught up in the fervor of the picking season, but don’t forget to store your berries properly. One easy way of storing and preserving berries is by jamming. Be it quick freezer jam or the more la-bor intensive pre-serves, this ensures that you can enjoy the fruits of your labor year round. For more informa-tion on canning and preserving techniques, Anna Kestell, with the WSU Mas-ter Gardeners, is the go-to local expert. She can be reached at 509-477-2195 or [email protected].

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Along with migraine relief, tart cherries help relieve and prevent

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Be sure to pick your strawberries with the stem; they keep better


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Sign Up for Tree School 2014 Join us as at the inaugural Tree School event! The Spokane Conservation District and the Spokane County WSU Extension are planning an educational conference for foresters, arborists, small forest owners and backyard gardeners who want to expand their skills and knowledge. Participants will choose from 16 course offerings and attend up to six; most classes are 50 minutes long with a 10 minute passing period. Several of the courses will have credits available.

Event Details Saturday, August 16 | 8am-3:30pm | $50 per person | Register online at www.sccd.org Located at the Spokane Conservation District and WSU Extension, 210 and 222 N Havana, Spokane WA. Scholarships are available for Veterans. Lunch is included in registration. Some courses and lunch will take place outside; participants should dress in layers and bring sunscreen and reusable water bottles. Course offerings and the event schedule are in the table below (subject to change). When you register online, you will be prompted to select the courses you intend to participate in. A full program with descriptions and speaker bios is online at www.sccd.org/forestry.

8am Welcome, Check-in and Snack

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Bio Char

1:30 Enticing Wildlife and Using Snags Roots and Planting (2hrs)

Permaculture

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3:30 Closing and Farewell








Food Preservation




Bio Char


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8am - Welcome, Check-in and Snack 8:30 - Forest Ecology (credits available), Tree Identification, Native Edibles 9:30 - Ponderosa Pine Pathogens (credits available), Pruning 101 (2hrs), Food Preservation10:30 - Chainsaw Safety, Pruning 101 (2hrs), Mushrooms11:30 - Lunch and Tradeshow12:30 - Forest Stewardship, Tree Selection (credits available), Biochar 1:30 - Enticing Wildlife and Using Snags, Roots and Planting (2hrs), Permaculture 2:30 - Firewise, Roots and Planting (2hrs), Backyard Diagnosis (credits available) 3:30 - Closing and Farewell

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If you’re looking for more informa-tion on Green Bluff Growers, visit www.greenbluffgrowers.com for a map of all the farms and infor-mation on the crops and different produce festivals and events. You can also register for the Cherry Pickers’ Trot online. Berries are a delicious segway into one of the most beautiful seasons in the Inland Northwest, and taking ad-vantage of our berry bountiful re-sources will make for an exciting summer indeed!


Property rights seem to be an ongoing hot topic since there are many people or entities that seem particu-

larly intent on infringing upon those rights. Ownership of property is one of our country’s basic rights that we should never take for granted! While actual unfettered ownership is the highest and best use of this concept, there are prop-erty rights that can be used to one’s benefit without actually owning that particular piece of property, such as easements.

Easements are created for specific uses, most often to al-low travel across another’s land to access property that does not front a public road. Easements can also be created for structures and other uses such as; wells, fences, power lines, or buildings. It is not uncommon for someone to protect a view with an easement or even air space such as in an avia-tion easement near an airport. Most easements are non-ex-clusive and perpetual in nature, which means they run with the land forever and are not people specific, but property specific.

As a real estate professional I have heard several wive’s tales through the years concerning easements that seem to be common misconceptions. One such idea is that an

easement can be considered aban-doned because of non-use. Just be-cause the benefit-

ting landowner has another access point or they have not used an easement for a long period of time does not mean it is any less valid. The only way it could be expunged is by court action or by the benefitting property owner’s written and recorded decree, thereby legally eliminating the ease-ment.

Another common misconception is that a verbal agree-ment or continual notorious use of an access makes it le-gal and perpetual. “I’ve been using this access for years and so it’s grandfathered in,” said one landowner to me. While it may be true that this landowner might have an arguable case for an adverse possession lawsuit (depending upon the time frame of usage and whether it was adverse, open and notorious use), it never happens automatically. It takes a law-suit and court decision to make such an easement valid and binding, unless the burdened land owner voluntarily grants a legal easement.

In a recent case, a selling land owner expressed concern that the neighbors well was on their property and though they had given verbal permission for this encroachment, a proper easement document had never been recorded. Such owners should take action to record such easements in a timely manner since passing that unresolved issue on to the next owner could cause much grief for the benefitted neigh-bor and possibly create litigation that could come back to bite the seller.

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the bumper tomato crop so we decided to cut back to just 3 plants, doubling the available space for the corn and dry beans. As we were preparing the garden for planting, the hens decided to join us. That was fine last fall when they went in to help clean out the gar-den, but they really didn’t understand the difference between digging around to find and eat bugs and vegetable de-tritus, and scratching up seeds we just planted. Netting was quickly installed over the cattle panel fence to keep them out.

They are wonderful creatures, the hens, but they can be rather destruc-tive when it comes to eating or digging up what few plants we want to keep. Anything we put in the big pots on the decks was fair game as far as they were concerned. I still have the mental pic-ture from last year of a jalapeño plant loaded with chilies but not a leaf left on it. If they don’t actually eat it, they will dig it up while scratching so they could take a dust bath. They are totally


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free range and hang out with the sheep most of the day but also come running whenever one of us is outside. In or-der to preserve our plants and keep the patio and decks clean, we decided to fence the chickens out. We had resisted doing that just because we didn’t want anything to spoil our view, but we had to do something if we wanted to have free range chickens and potted plants.

The fencing we chose is very simple, somewhat decorative and not at all ob-trusive. It consists of 3’ wide panels made of thin metal tubing and slats. The panels fit together using a pin and sleeve design. The vertical tubing of the frame fits over thin spikes driven into the ground on each end of the pan-els. It is just tall enough that the hens don’t consider trying to fly over it and yet doesn’t detract from the view much at all. So the potted veggies and flowers are free from predation and the added bonus is the patio and decks stay clean.

It is very nice to have reclaimed a small portion of the property from the

destructive behavior of the hens. We love having them and the egg produc-tion is most welcome, but we finally realized we would like them more if we didn’t have to do damage control behind them. They are still totally free range, coming and going wherever and whenever they want except for the garden and one small area around

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The offspring of one of our ewe lambs from last year


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the house which is now off limits. We still maintain a hen house for them and there is a 20’ x 10’ enclosure that they can be locked into, but that rarely happens. They are living the way they were meant to live; free to roam and be-have the way they are meant to behave. I will never again buy eggs that were produced by caged hens that have nev-er seen or felt grass or scratched for bugs in the soil. And there is no way that I can order an egg in a restaurant. The difference between one produced on a farm like ours and one produced in a commercial pro-duction facility is remarkable. I can understand why. If I had to live in an apartment building

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ers are going to have a major challenge finding hay to feed their animals this year. Feeding costs account for about 50

percent of the cost of producing an animal so getting the right quality of hay to meet your animals’ needs can make or break your profitability.

Several factors determine hay quality. First, the quality and amount of the nutrients in a batch of hay affects how much energy and protein are available to the animal. Second, the digestibility of the hay affects how easily an animal can ex-tract the energy and protein. The higher these elements are, the higher the quality of the hay. Young, fast growing grass contains higher percentages of energy and protein and is much more easily digested than older, slow growing plants. Grass with a higher percentage of leaf to stem contains less fiber and more protein and energy. As a result, the first, early summer cutting of hay is the highest quality – and the most

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expensive. Nutrients include the fiber, fat, carbohydrates, protein and nitrogen found in the plant. Energy is defined in terms of total digestible nutrients (TDN) and protein as crude protein (CP).

Generally the best time to cut hay is between the late boot stage when the grass flower emerges from the leaf sheath and full development of the seed head prior to pollen re-lease. However, just because one batch of hay comes from a

first cutting doesn’t mean it has the same nutritional values as a batch from another field. Each batch is going to be differ-ent and the only way to make sure you are getting what you want for your animals is to test the hay by sending a sample out to a laboratory for analysis.

Taking samples of hay for testing is not difficult and there are a couple of ways to do it. The best way is to use a coring tool - often called a hay probe - to sample individual bales of hay in a stack and then combine them into a single sample for testing. The hay probe is a three-foot long hollow tube

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tThe serrated tip of the probe cores a sample from the bale

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with a serrated cutting tip. The tube attaches to an ordinary power drill or hand brace and is driven into the end of a bale as far as it will go, retracted and the sample removed from the tube. Ten to 15 bales in a stack should be sampled and the individual samples thoroughly mixed and a single sample pulled for testing. Another older and less reliable method of gathering a sample is the hand grab method whereby handfuls of hay are gathered from loose hay in the field or from flakes from open bales and then combined and sent for analysis.

There are a number of labs around the Northwest that can run the tests you need. Costs vary so check with sev-eral labs to determine their costs and how they want samples pulled. A list of Northwest forage testing facilities is available at: http://www.foragetesting.org/files/2011/2011_Certified_Labs.pdf. Generally standard analysis in-cludes tests for percent dry matter, percent crude protein, percent acid de-tergent fiber (ADF) and percent neutral detergent fiber (NDF). ADF and NDF percentages are then combined to give the total digestible nutrient (TDN) val-ue of the feed.

The testing facility will use one of two methods to test the hay. Wet chemistry tests extract nutrients into a solution that can give direct results of nutri-ent content. Near Infrared Reflectance Spectroscopy (NIRS) uses light trans-mitted through the sample and math-ematical algorithms to estimate the nutrient content. The wet chemistry method is more expensive and takes longer to get results but is more ac-curate than the NIRS method. Discuss your needs with your lab to determine which is best for you.

To interpret your results consult the OSU publication “Understanding Your Forage Test Results” available online at: http://extension.oregonstate.edu/catalog/html/em/em8801.


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Farm Service agency, USDa www.fsa.usda.gov 509-323-3000

national inStitUte oF FooD anD agricUltUre www.nifa.usda.gov

natUral reSoUrceS conServation Service, USDa www.nrcs.usda.gov 509-924-7350

nrcS, USDa Wa State oFFice www.wa.nrcs.usda.gov 509-323-2900

rUral Development, USDa www.rurdev.usda.gov [email protected] 509-663-4019

US FiSh & WilDliFe Service www.fws.gov/turnbull/ [email protected] 509-235-4723

US ForeSt Service www.fs.fed.us

Wa State Department oF agricUltUre www.agr.wa.gov 360-902-1800

Wa State Department oF ecology www.ecy.wa.gov/ 509-329-3400

Wa State Department oF FiSh & WilDliFe www.wdfw.wa.gov/ [email protected] 509-892-1001

Wa State Department oF natUral reSoUrceS www.dnr.wa.gov [email protected] 360-902-1000

Wa State Department oF tranSportation www.wsdot.wa.gov/environment/default.htm [email protected] 360-705-7372

aDamS conServation DiStrict www.adamscd.org [email protected] 509-659-1553

T he Spokane Conservation District has compiled a list of agencies and organizations

in the region that can provide information and technical assistance on a wide variety of environmental and natural resource issues, especially as they relate to living in the country. This directory is just a partial list of resources that could be available to you. There are virtually unlimited information resources that can be found on websites around the world. The ones listed here however, are local governmental entities that can provide not only information on

Inland Northwest Conservation Resource Guidenatural resource and environmental issues, but some can also provide on-site technical assistance. From production agriculture to nuisance wildlife and everything in between, this resource guide will help you find the information or assistance you need. There will be multiple listings for a particular issue and probably multiple issues addressed by several entities. Most of the listed agencies are sources of information and are in some way regulatory. All conservation districts are non-regulatory and provide on-site technical assistance as well as information. Extension

offices are also non-regulatory. This month, the guide will focus on government agencies, and Extension offices. Subsequent issues will feature NGOs (non-governmental organizations) and private industry. The phone numbers, email addresses and websites have all been checked and are valid. If, while looking through the directory, you don’t find any listing for a particular issue you have on your property, please contact the Spokane Conservation District. If we don’t know the answer or can’t provide that particular service, we promise to put you in touch with someone who can.

Ferry coUnty conServation DiStrict [email protected] 509-775-3473

lincoln coUnty conServation DiStrict www.lincolncd.com/ [email protected] 509-725-4181, ext 3

penD oreille coUnty conServation DiStrict www.pocd.org/wordpress/ [email protected] 509-447-5370

SpoKane conServation DiStrict www.sccd.org [email protected] 509-535-7274

StevenS coUnty conServation DiStrict www.co.stevens.wa.us/cons_district/default.htm [email protected] 509-685-0937, ext 3


Water resources n Stream bank & riparian restoration n Water quality n Livestock and land n Off site watering n Riparian fencing n Wetlands n Manure spreader rental n Permitting assistancen Cost-share programs

soils n Testing lab n On-site assistancen Soil survey and analysis

Ferry County noxious Weed Board www.ferry-county.com/Other_Depts/Weed.asp [email protected] 509-775-5225, ext 1111

Pend oreille County noxious Weed Board www.pendoreilleco.org/county/weed.asp [email protected] 509-447-2402

sPokane County noxious Weed Board www.spokanecounty.org/WeedBoard/ content.aspx?c=1443 [email protected] 509-477-5777

stevens County noxious Weed Board www.co.stevens.wa.us/weedboard/ [email protected] 509-684-7590

Wsu adams County extension www.lincoln-adams.wsu.edu/ [email protected] 509-659-3209

Wsu Ferry County extension www.county.wsu.edu/ferry [email protected] 509-775-5225, ext 1116

Wsu linColn County extension www.lincoln-adams.wsu.edu/ [email protected] 509-725-4171

Wsu Pend oreille County extension www.pendoreille.wsu.edu/ [email protected] 509-447-2401

Wsu sPokane County extension www.spokane-county.wsu.edu/ 509-477-2048

Wsu stevens County extension www.county.wsu.edu [email protected] 509-684-2588

Forestryn Annual tree and shrub sale n Urban and rural forestry n Fire prevention assessments n Avista shade tree program n Technical assistance n Wildlife habitat

environmental educationn K-12 in classroom presentations of Wheat Weekn Water on Wheels n Trout in the Classroomn Lots of resources for teachers

Production agriculturen Direct Seed Loan Programn Soil erosion preventionn Technical assistancen Cross Slot no-till drill rentaln Farm toursn No-till mentor programsn Cost-share

small Farm Programn Technical assistancen Marketingn Community gardensn Pasture managementn Workshopsn Livestock management

Toxic Waste, Pesticides

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Livestock

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Spokane Conservation District 210 n Havana, spokane, Wa 509 535 7274

[email protected] www.sccd.org


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When the first settlers came to the Palouse, every river, stream and creek was lined with native grasses, shrubs

and trees. Wildlife was abundant and the water courses held fish and numerous other aquatic creatures. They were com-plete functioning ecosystems. What we see today is a to-

tally different picture with the trees and riparian areas all but gone, replaced with fields of crops or livestock grazing, in many areas right up to the edge of and even in the water. As a result, water quality has degraded and severe soil erosion is affecting the future capacity of crop production.

Farm country in this region is, by design, wide open with not a lot of vegetation growing other than the crops. Stream-side buffer strips are about the only natural areas left so it is critical that any existing buffers be protected and new buffers be established. When combined with no-till farming, the riparian buffers not only protect the quality of the water in the streams, they also provide excellent habitat for wild-life and critical shading for the water. Getting the farmers to understand and acknowledge the importance of prevent-ing soil erosion and re-establishing riparian areas is the first step on the way to making large scale production agriculture truly sustainable.

Fortunately, there are progressive farmers and ranchers in the region that are willing to re-evaluate and adjust their

Crawl Before You RunThe Crawl, Walk, Run Method of Riparian Buffer EstablishmentBy Jim Armstrong

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operations to include buffers. They may not be working on the same time frames, and their approaches may take different paths, but they are willing to take voluntary, pro-active steps on what we call the “crawl, walk, run” journey toward riparian buffer establishment and sustainability.

A good example of the crawl is pulling the crops back an appropriate distance from the water course and planting a grass filter strip. Depending on the terrain, the grass planting could be any-where from 35 to 100 feet wide. That filter strip will stop most sedimentation from reaching the stream and provide some cover for wildlife. Many farmers prefer this as their primary buffer sys-tem because they can utilize their farm equipment to control weeds that could invade their crop ground.

The “walk” would include the plant-ing of woody vegetation in the form of native shrubs and trees, thus providing more food and cover for wildlife and shading for the stream. While that is a


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*$0 down, 0% A.P.R. fi nancing for up to 60 months on purchases of new Kubota BX, B, L, M (excluding M108S/M96S), K008, KX, U, R, S, TLB, ZP, DM, RA and TE Series equipment is available to qualifi ed purchasers from participating dealers’ in-stock inventory through 6/30/2014. Example: A 60-month monthly installment repayment term at 0% A.P.R. requires 60 payments of $16.67 per $1,000 fi nanced. 0% A.P.R. interest is available to customers if no dealer documentation preparation fee is charged. Dealer charge for document preparation fee shall be in accordance with state laws. Inclusion of ineligible equipment may result in a higher blended A.P.R. Not available for Rental, National Accounts or Governmental customers. 0% A.P.R. and low-ratefi nancing may not be available with customer instant rebate offers. Financing is available through Kubota Credit Corporation, U.S.A., 3401 Del Amo Blvd., Torrance, CA 90503; subject to credit approval. Some exceptions apply. Offer expires 6/30/2014. See us for details on these and other low-rate options or go to www.kubota.com for more information. Optional equipment may be shown. www.kubota.com

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much more holistic approach, during the establishment period, there could be noxious weed issues that would be more difficult to treat since the farmer cannot get equipment into the buffer to control weeds.

The “run” would include exclusionary fencing and off-site watering for live-stock operations and filter strips with extensive plantings of woody vegeta-tion.

While each farming operation has its own unique set of issues to deal with, the farmers that are voluntarily estab-

lishing streamside buffers on their farms have one thing in common: a desire to have a sustainable operation. That can only happen by protecting water quality and preventing the loss of the only thing they have grow with: their precious topsoil. They under-stand they cannot continue to farm at the expense of our soil and water. They may be doing it by different means and at their own pace, but the end result will be the same, a financially and en-vironmentally sustainable operation.

Exclusionary fencing and solar powered well keep livestock out of the stream

Severe erosion is the result of conventional tillage practices


This moist, light cake is “berry” delicious as a des-sert or for breakfast. Your home will smell won-

derful while it’s baking and cooling. I like to keep mine in the fridge overnight and enjoy it the next day.

Raspberry Almond Coffee CakeBy Ashley Lewan

1. Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with cooking spray.

2. Combine raspberries and brown sugar in a bowl. Set aside.

3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or marga-rine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the pre-pared pan. Spread raspberry mixture evenly over the bat

ter. Spoon remaining batter over raspberry mixture. Top with almonds.

4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

5. Combine powdered sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Ingredients

• 1 cup fresh raspberries

• 3 Tbsp brown sugar

• 1 cup all-purpose flour

• 1/3 cup white sugar

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/8 tsp salt

• 1/2 cup sour cream

• 2 Tbsp butter, melted

• 1 tsp vanilla extract

• 1 egg

• 1/4 cup sliced almonds

• 1/4 cup sifted powdered sugar

• 1 tsp milk

• 1/4 tsp vanilla extract

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Directions

Using fresh, local produce is the key in this recipe!


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