Newspaper Archive of
The Julian News
Julian , California
October 5, 2011     The Julian News
PAGE 5     (5 of 16 available)        PREVIOUS     NEXT      Full Size Image
PAGE 5     (5 of 16 available)        PREVIOUS     NEXT      Full Size Image
October 5, 2011

Newspaper Archive of The Julian News produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.

October 5, 2011 The Julian News 5 All Your Tree Service Needs Commercial FEED & SUPPLY Lamb & Rice or Beef & Rice - 401bs Everyday LO WPrice $31.99 Washington Mon-Fri 8:30 to 5:00 and Sat 9:00 to 5:00 NOW OPEN SUNDAYS ! 0 to 4 Support The Cure With Daffodils October has arrived which means it's time to start thinking of planting daffodil bulbs. This year The Blue Heron Garden Shop and Gallery is joining with local gardener and artist Sally Snipes, founder of the Julian Daffodil Project,' to help With]he fight a~ainst breast cancer while supporting The Julian Daffodil ~Ovv~: ~"~ ~' ' ~: ~ ~" Snipes, who began the Daffodil Project over twenty years ago, has ordered over a thousand "Narcissus Pink Ribbon" bulbs which she will be offering for sale during her upcoming talk about daffodils at the Julian Library, Saturday, November 19th. The bulbs will also be available at The Blue Heron starting in early November. Ten-percent of the proceeds from the sales of the pink daffodil bulb will go to breast cancer research while the remainder will go to support The Julian Daffodil Show. The Julian Daffodil Show, according to Snipes, is considered the largest in Southern California and is growing larger every year. Next year's show, the eighth annual, will be held at the Town Hall, March 24 and 25, 2012. March is also the time of year when the millions of daffodils bulbs that Snipes and her volunteers have planted for the Julian Daffodil Project are blooming. Each autumn she and her fellow flower lovers plant thousands of bulbs along roadsides and hillsides all over the community of Julian, creating the stunning display. If you would like to help with the Project's planting this autumn look for the notices in The Julian News or the Post Office's bulletin board in early November. You many also call or come in to leave your name on a sign-up list at The Blue Heron (760-765-0480). The Blue Heron Garden Shop and Gallery, which was home to The Daffodil Show for several years, will once again be offering a variety of daffodil bulbs for sale starting in early October in addition to the Narcissus Pink Ribbon which should arrive by November 1st. Among the shop's selections for this year are 'O'Bodkin, a mid-season bloomer with white petals and a pale yellow cup, 'February Gold' a very early blooming, all yellow cyclamineus hybrid and the Original Poet's Daffodil, a late blooming poeticus variety which features a white perianth and a small yellow cup with an orange edge and green center and is deliciously fragrant. The shop has a unique selection of plants, seeds, gifts for gardeners and local arts and crafts. The Blue Heron is located one block off Main Street in the historic Kettner House on Third Street, next to the Julian Tea Cottage, and is open Friday through Monday, 11am until 4pm. Mark your calendars for Sally Snipes' talk at the Julian Library, Saturday, November 19th, and help with the fight against breast cancer, support The Julian Daffodil Show and learn more about daffodils. lVly Thoughts by Michele Harvey Putting Food By I don't remember the first time I heard or read the phrase "putting food by" It means that we take food which we've grown or bought in season, and we preserve it for~e months to come through the non growing seasons. Storing food that we've put by doesn't r " ' " ' equlre electnclty. It s wonderfully convenient, and shelf stable. For ;~ ~. whatever reason, many of us have been puttmg food by this year who don't usually make the effort and this is the first time in many years rve made more than a little food for storage and future use. Janet Greene wrote a book by the name Putting Food By and so did Ruth Hertzberg. Maybe others have also written books with the name. I know that the internet is full of information about putting" food by. The books give details and recipes for preserving food for future use. In the late 1960s and early 1970s this country was full of people who wanted to get "back to nature" and "back to the earth". Some people formed communes which they thought could become utopias. From what rve read through the years, I learned that many communes were run by men who spent much of their time contemplating their thoughts on how to live and communicate with nature. The communes were also filled with hard working women who took care of all of the chores from child rearing, cooking, cleaning, making clothing and things to sell to raise income for the commune to raising and preserving all the food needed. A story occasionally circulates around Julian that we once had a commune here about a half mile out of town. Apparently the leaders spent too much time in thought and not near enough time in preparation for weather. I heard that they all left soon after the first snow fall. True or not; we all need to be prepared for our futures and part of that can be preparation for any disaster that keeps us from buying our food in a store. I write often about disaster preparedness. Here in the mountains east of San Diego, disasters of many kinds are a fact of life. One thing we can do to prepare for any disaster, including getting snowed in, is to put food by. A week ago I bought really tasty strawberries at the Wynola Farms farmers market. I bought them late in the day, so I got a very good price, bought two flats of strawberries and made nearly 70 half pints of strawberry jam with enough raw fruit set aside for strawberry short cake. In making all of that jam; I was putting food by. A few weeks ago I made peach jam, so rm set with jam for quite awhile. Making jam isn't the only way to put food by. Canning meats, fruits and vegetables will preserve them for future eating. We can also make pickles, dehydrated foods, soups, chilis and spaghetti sauce. I don't own a dehydrater, and sometimes wish I did along with the time to prepare and dry food with it. Dried, sliced potatoes, strawberries, sweet potatoes, onions and bananas would be great additions to my pantry. When I get a lot of herbs I dry them for future use or for gifts. A wreath of herbs can be a great gift. It can look pretty and is also edible. Hanging herbs upside down causes all of the nutrients to go to the edible parts. This works for tomatoes too. The last tomatoes of the season can be saved after a frost by pulling the entire plant out of the ground and hanging it, roots up, tops down, in a cool, dry place. The tomatoes will contin ue to ripen through the next few months, and you can eat your own tasty tomatoes in mid winter. fh~ve dried cilantro and parsley bywashing them, patting them dry, then cutting the stems off. I place them on a clean cookie sheet or very shallow baking pan. Putting them in the oven at about 150 or 200 degrees, I check them and turn them about once every ten minutes to check for dryness. Once all are dry, [ set them in a safe place to cool. I make sure they aren't sitting where a breeze can blow them off the cookie sheet .and scatter them throughout my kitchen. When they have cooled to room temperature, I put them in a clean jar, with a lid that screws on tightly, label the jar with the contents and the date. I store all of the food that I can, dry or make into jams and jellies in a cool dark place. Putting food by is very practical and also very satisfying. When I grew most of my fruits, vegetables and herbs, I preserved them and felt very satisfied because I contributed to my family's health and well being in a very positive way. Life can be frustrating. Spending time in my garden and growing things that will go on my dining table is exce ptionally satisfying. When I grow my own food, I have no need to depend on unknown people to sell me a product that may cost a lot of money and taste mealy or lack taste all together. Tomatoes in particular show a remarkable difference between store bought, which are often picked long before they are ripe, and home grown which, if picked when they are ripe have a flavor that is so rich.., people who are used to a lifetime of eating store bought tomatoes can't even imagine how homegrown tomatoes burst with a rich flavor that is beyond imagining. I haven't had time to grow a large amount of my own food for many years. On our property we have rabbits, ground squirrels, deer, wild turkeys and other varmints that are just waiting for me to grow fresh greens for them. I can't keep an eye out for the little critters when rm not here, so I will continue to buy my produce at my local farmer's market and dream of once again putting food by. One of my favorite resources for putting food by is a website, Lisa who blogs this site with photos is real. She talks the way I do and I understand her down to earth way'0f doing things. Happy preserving! These are my thoughts. /paint for myself. I don't know how to do anything else, anyway. Also I have to earn my living, and occupy myself. Francis Bacon Returning From Romania With Fond Memories by Kiki Skagen-Harris The roads are busy in Bukovina. It's Indian summer in this northern corner of Romania but winter is just to the north and the morning fog reminds everyone that it won't be long until cold weather sets in. People here make their preparations for winter with one foot in the twenty first century and the other set firmly in the past. Horses pull carts full of hay or corn while the driver talks to his girlfriend on his cellphone. Cars whiz past farmers cutting long grass with scythes. Julian's first "delegation" to Sister City Horezu in the south are on tour and wearing out their cameras. Romania is one of the more picturesque countries of Europe, replete with monasteries, to want to preserve it, if only in fortified churches and ancient digital form. A few illustrations cities but also with people and follow. living history. It's impossible not Groceries Produce. Sundries Beer Wine. Liquor Dry Cleanino. Lotto. Scratchers Full Service "Best in the County" Meat Department U.S.D.A. Choice Beef Buffalo Meat Special and Holiday Orders, Cut to your Specifications OPEN DAILY 6a.m. TO 8p.m. i~l~I i ...... --- ~ " ~ ~ i i :. Phone & Utllllkm Bill Pay Tattered Tidbits No. 9 Seeing Your Name in Print By Albert Simonson Julian, 1901 You may not care about seeing your name in print. That's OK. Not everybody cared about getting their names into the 1901 local directory, either, but it was a good idea for business people, just like advertising in the local newspaper. Julian had 105 listings, giving those folks a measure of immortality, importance, and income. Nothing wrong with thafl We recognize some because their names are now attached to landmarks like creeks. For example, Coleman, Jim Green, and Dan Price are all creeks around Julian. Some names pop out because of important roles in our history, like Horrall, Bailey, Juch, Ober, Swycaffer, Frary and Wilcox. Mrs. Swycafffer had an especially long listing as proprietor of the Washington Hotel at the corner of Third. J.D. Swycaffer was listed for wines and liquors. He was a descendant of a mid-century army dispatch carrier for the San Diego-Fort Yuma route. That was a tough mission for a tough rider with a calloused derriere. Butcher George Hosking's name was memorialized by a subdivision. James Madison's legacy is our apple business. The blacksmith Chris Grosskopf's name is listed. He had a house just below the Pioneer Museum, at one time a blacksmith's shop. Feel free to peek in the windows. No one will suspect you of anything sleazy. My favorite is launderess America Newton, a quirky but beloved black woman of generous girth famed for her potent "Muh-Thig- Gullum" home brewed spirits. The slope down into Spencer Valley is called "The America Grade" in her honor. A great patdot, she chose her own name. Herconcoction had a sneaky WaY of numbing, your vital signs without you knOwing it. The Pioneer Museum has a photo of her with horse and buggy. If you haven't been there lately, check out their photo collection. You'll be amazed at all the stuff in that place! Better yet, volunteer as a docent and let the wide wonderful world come to your desk. You qualify for the job if you can read this. Just call Marion Moore or Jean Resetco, both great ladies. You'll find their listings in the directory. The new one, of course, the Julian Directory(aka: The Orange Book). "LOOK WHAT'S COOKING" 3RD ANNUAL AMERICAN LEGION POST 468 OFFO SAT. OCTOBER 15, 2011 PUBLIC WELCOME TO COMPETE SPONSORED BY: AMERICAN LEGION POST 468 WHERE: 2503 WASHINGTON STREET JULIAN, CALIFORNIA CHECK IN: 9:30 A.M. ENTRY FEE: $10.00 BY OCTOBER 7, 2011 25 MAXIMUM ENTRIES TWO CATEGORIES RED AND VEGETARIAN COOK OFF RULES 1. CHILI MUST BE COOKED ON SITE! 2. PRECHOPPING ALLOWED 3. NO PACKAGED CHILI SEASONING 4. COOKS MUST SUPPLY THEIR OWN STOVE 5. MUST COOK ONE GALLON 6. COOKING TIME STARTS AT 10:00A.M. 7. NO SAMPLES UNTIL AFTER JUDGING 8. JUDGING AT 2:00 P.M. 9. CERTIFICATES FOR 1ST, 2ND AND 3RD PLACE IN BOTH CATEGORIES 10. TABLES WILL BE PROVIDED FOR MORE INFORMATION AND ENTRY FORM PLEASE CONTACT GARY WEIDE AT 760-765-0126