The rain advantage

By Monica Brown, Tulalip News

TULALIP, WA. Living in the Pacific Northwest, there is one thing that is certain, it may rain today. Spring is here and with it comes the rain. The Tulalip area averages about 3” of rain every month during the spring. With summer around the corner, rain water management is on the minds of home owners that are thinking about improving the look of their yard. During the spring, rainwater runoff is inevitable, causing soil erosion and flooding. But there are useful ways to handle the runoff that are beneficial for the environment and your yard during the drier summer months.

In your yard, prior to the construction of your house, rainwater was absorbed and filtered by the plants and trees eventually making its way back in the air through evaporation and transpiration or back down into the water table and eventually into the ocean. After construction, the surface of the house and driveway are impermeable and cause rainwater to runoff in concentrated places eroding the soil and washing pollutants into nearby streams, rivers, lakes and oceans.abpRB55_Labeled_400w

Two widely used methods for managing rainwater runoff, are to harvest it from the roof into barrels or to divert it into a rain garden. Harvesting rainwater is a more simple method that works by fixing a barrel to the gutter of the house to catch and store water to use on garden plants. Rain gardens require more work to install but are low maintenance in the long run.

A good example of a rain garden can be found at the Tulalip administration building near the backside of the parking lot. The building’s rain gardens have been used to prevent erosion by catching the parking lot runoff and filtering out the pollutants as the water passes through the soil and natural vegetation.

 

10822013-11-13 15.18.22
Marysville rain garden registered with the Puget Sound rain garden initiative.

The Tulalip tribes have begun helping residents to find the most useful way they can to manage their stormwater runoff and are providing informational packets to all Tulalip residents. For more information about rainwater management in your yard and your options, contact Val Streeter in the Tulalip Tribes Natural and Cultural Resources department at 360-716-4629 or email vstreeter@tulaliptribes-nsn.gov

For those located off of the Tulalip reservation, the Puget Sound rain garden campaign is helping to install 12,000 rain gardens by 2016. The campaign offers in depth information about rain gardens, incentives in your area and local resources to help you get started. For more information about the Puget Sound rain garden campaign visit the website at http://www.12000raingardens.org/.

 

raingarden
“What makes it a rain garden is in how it gets its water and what happens to that water once it arrives in the garden.” Vienna, WV website article What is a Rain garden?

 

 

Rainwater management options

Driveway Infiltration trench controls stormwater from running off your property by collecting and infiltrate stormwater from your driveway until it soaks into the ground.

Dry well reduces erosion and ponding water by collecting runoff in an underground well structure that allows the water to leach back into the soil slowly.

Pervious walkways, driveways and patios made from material that allows water to seep through cracks while still providing a flat and stable surface.

Rain barrel  will reduce stormwater runoff and allows you to use captured water for lawns, gardens and indoor plants.

Rain garden reduces the amount of stormwater coming from you property and recharges your groundwater by capturing stormwater in a bowl-shaped garden that uses soil, mulch, and plants to absorb and treat stormwater before seeping back into the water table.

Vegetated Swale receives drainage from roads, sidewalks and driveways though a shallow channel that slows stormwater runoff and directs it to an area where it can infiltrate through plants that trap sediment and remove pollutants and prevent erosion.

 

Recipe: Native American Fry-Bread Taco

indian-taco

Source: The Gutsy Gourmet

Fry-bread is a native American all time favorite. It is the “Fry-Bread concessions that have the longest lines at the Pow Wows and Native American Dance and Drum Festivals. Fry-bread and especially fry bread Tacos will vary from tribe to tribe, band to band and family to family. Below is a recipe that is common to the Navajo and neighboring tribes.

INGREDIENTS: MAKES 2 – 4

INGREDIENTS FOR FRY-BREAD MAKES (4 ) “6 – 7″ or (2) 8″ INCH FRY BREADS

● 1 Cup(s) unbleached flour
● ½ Teaspoon(s) Salt
● 5 or more Cup(s) Warm Water
● 1 Tablespoon(s) powdered milk
● 1 ½ Teaspoon(s) baking powder (add another ½ Teaspoon for more rise)
● ½ Cup(s) water
● 2 Cup(s) Cooking Oil for frying

Makes 3-4 fry-bread depending on the size you make the bread.

INGREDIENTS TACO TOPPING Suggestions**SEE COOK’S NOTE**

● 1 lb. Ground Drained Hamburger
● 1 Packet Taco Seasoning or use your own recipe (cumin, garlic salt, New Mexico chili powder)
● 1 can Cooked Black Beans or Pinto Beans
● ½ cup corn kernels
● Chopped Tomatoes
● Shredded iceberg Lettuce
● Grated Cheddar Cheese, Monterey pepper Jack, or Mexican cheese.
● Salsa, your favorite blend, red or green, hot or mild (salsa verde goes well)
● Sour Cream

*COOKS NOTE*
Feel free to alter this recipe to your own tastes, especially the topping. Change the salsa, make it hotter or milder, use your favorite beans, use pork, chicken or fish for the meat. Add Jalapeños or Chipotlè or load it up with your favorite cheese.

DIRECTIONS FOR FRY-BREAD:

1. Put all the dry ingredients in a large bowl together and whisk them together thoroughly.

2. Pour the water over the dry ingredients and stir them together with a fork until the mixture starts to clump up. I used a whisk in the video and that’s OK! to start with but it gets messy when the clumping starts so I have elected to always use the fork in the future.

3. Now while the mixture is still in the bowl flour your hands.

4. Now use your hand or hands and begin rolling the dough or moving it about the bowl to pick up all the excess flour in the bowl to coat the outside of the dough. Don’t knead the dough. You want to form a ball that is well floured on the outside and still doughy on the inside. Kneading this dough will make the resulting product heavy and take away from it’s flexibility and chew. You want the inside of the dough sticky after the ball is formed.

5. Cut the dough into 4 equal pieces and using your freshly floured hands you can stretch and shape and press the dough into any shape you want. Navajo Taco’s do not have to been perfectly round as they are not a perfect dish. If you want to roll the dough into a ball and use a roller for uniformity that is fine too. Form your dough into 6 to 7 inch rough diameters.

6. Heat your oil in pan. You want a minimum of ½ inch of oil in the pan. The skillet should be 10 -12 inches in diameter. Heat to 375℉.

7. Take your formed dough, and cooking each fry-bread one at a time gently place the dough into the hot oil so you don’t get any splatter.

8. Press your dough down with the flat of your spatula to get the fry bread to submerge in the oil to get some of the hot oil on the top of the dough. You may want to do this a couple of time for each side of the fry-bread.

9. Fry each side until golden brown, 3 to 5 minutes per side. Make sure they are golden brown on the outside. They will be chewy on the inside.

10. The fry bread you make will stay warm in your oven while you make the filling. Do not heat in the microwave unless you know what you are doing, as this will make the fry-bread tough and impossible to eat.

11. Now this recipe will make 3 to 4 fry 6-7 inch fry-breads. This is for an open face taco. If you want to fold them like a usual taco, you will get two fry-breads about 8 inches in diameter from this recipe.

Recipe: Slow Cooked Three Sisters Chicken

Slow-Cooked-Three-Sisters-Chicken

 

Source: Native American Encyclopedia

Introduction

“The Three Sisters” are part of the traditional fare of Native Tribes in the American Southwest and Mexico. Corn, Beans, and Squash were mainstays because of their high nutrition and ease of storage — making them great for late autumn and winter cooking!

This recipe is sized for a MINI, 1 qt. crock pot. You’ll need to double it for a traditional crock pot.

Minutes to Prepare: 15
Minutes to Cook: 200
Number of Servings: 4

Ingredients

  • 4 skinless chicken thighs (bone in or boneless, either is fine)
  • 8 oz. cubed butternut squash (I suggest getting the pre-cubed kind!)
  • 1 cup great northern beans (if dry, soak them overnight before using them in this recipe)
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup salsa
  • 3/4 cup chicken broth
  • 3 tsp. minced garlic
  • 1 tsp. each cumin, oregano, and chili powder
  • 1/4 tsp. each cinnamon and allspice
  • 1/2 tsp. habanero sauce, optional

Directions

Whisk the broth, salsa, garlic, and seasonings together in a small bowl. Set aside.

Place the beans in the bottom of the crock pot. Layer the chicken breasts on top, followed by the butternut squash. Pour the broth over all.

Cook in the slow cooker over low heat for 5 hours. When there’s just 30 minutes of cooking time left, add in the corn kernels and let them heat up.

This stew is great on its own, but feel free to serve with a nice salad and either cornbread or (even better!) fresh flatbread.

Makes 4 servings of one chicken thigh with 3/4 cup of stew.

P.S. Lots of people will want to replace the chicken thighs with breasts. DON’T DO IT! Chicken breasts have no fat or connective tissue, so they get really dry and chewy when cooked for 5 hours. Chicken thighs are loaded with collagen, which makes the meat fall-off-the-bone tender when slow cooked. Plus, they have way more iron than breasts!

 

Spring Nettle harvesting at Tulalip

Tulalip News Facebook, March 12, 2014

TULALIP, WA – Inez Bill, coordinator of Rediscovery programs at the Hibulb Cultural Center and Natural History Preserve, took a few helpers to harvest early spring Nettle on Bluff Road in Tulalip.

She was joined by Tulalip tribal members Derek Houle and Lauw-YA Spencer. Lauw-YA, a summer youth worker in the Rediscovery program in 2012, discovered she loves to be in the forest helping to gather cultural items.

Nettles are rich in vitamins A, C, iron, potassium, manganese, and calcium and Inez uses them in recipes such as the famous “Hibulb bread” and even in a Fettuccini pasta dish, using nettles which she calls “nesto” instead of pesto.

Spring is here

Indian Plum, also known as Oso Berry or Oemleria cerasiformis, is one of the first native plants to bloom each spring.
Indian Plum, also known as Oso Berry or Oemleria cerasiformis, is one of the first native plants to bloom each spring.

By Niki Cleary, Tulalip News

Although we’re hearing predictions of snow this weekend, if you look, there are signs of spring everywhere. Many people see cherry blossoms as one of the first signs, however, here at Tulalip we look for Indian Plum and other native plants. The above photo was taken in my back yard. Along with the lengthening day, these small bits of green tell us that spring is here.

Hoopa Howcast: An Antioxidant-Packed Stir Fry of Trumpet, Kale and Salmon

YouTubeMeagan Baldy is changing Native eating habits one video at a time.
YouTube
Meagan Baldy is changing Native eating habits one video at a time.
Source: Indian Country Today Media Network

From her home kitchen, Meagan Baldy, director of the Hoopa Community Garden, is teaching people how to cook meals with local, Native ingredients. Baldy launched her cooking series in fall 2013 on YouTube and Facebook to promote healthy lifestyles and agricultural sustainability in her community and throughout Indian country.

This week’s menu features black trumpet, kale and salmon stir fry—all sourced from local Native businesses or the Hoopa Food Distribution Program and Vegi Club shares—a Community Supported Agriculture.

She promotes leafy greens and superfoods, like kale and trumpets, as well as wild fish and game.

“Mushrooms are a great source of vitamin E; they’re full of antioxidants,” Baldy says on her most recent video. “They have a lot of qualities good for us if you’re trying to loose weight; they are a metabolic booster,” she tells viewers. Holding up the kale, she explains it’s a good source of iron.

 

“I like to take comfort foods we’re used to preparing and add fresh new ingredients,” Baldy told the Two Rivers Tribune. “You have the familiar flavors, plus something new and nutritious.”

Over the past six years, Baldy has converted the diet of her family. “My family, especially my husband, was the meat and potatoes type of family,” Baldy said. “But now they all love kale. They know it goes well with everything. Now they love to promote it, and other healthy foods just as much as I do.”

Beyond her weekly cookng show, Baldy can be found in the Hoopa at K’ima:w Medical Center’s Diabetes Program, and leading short cooking lessons at Hoopa Elementary School. She’s even got some students hooked on kale smoothies, she told the Two Rivers Tribune.

Baldy’s videos are filmed in collaboration with Hoopa Food Distribution, the Klamath-Trinity Resource Conservation District, Hoopa Food Policy Council, K’ima:w Medical Center, Hupa Resource Center and other organizations. Check out her YouTube channel here.

 

Read more at http://indiancountrytodaymedianetwork.com/2014/02/12/hoopa-howcast-antioxidant-packed-stir-fry-trumpet-kale-and-salmon-153536
Read more at http://indiancountrytodaymedianetwork.com/2014/02/12/hoopa-howcast-antioxidant-packed-stir-fry-trumpet-kale-and-salmon-153536

Gardening season at Hibulb opens with goal to donate to local food banks

By Brandi N. Montreuil, Tulalip News

TULALIP – Dust off your shovels, favorite gardening gloves and garb because it is time for some greenhouse gardening.

A working partnership between the Tulalip Tribes and the Washington State University Snohomish County Master Gardeners Foundation is making available a series of classes for interested gardeners of all levels. Classes will be held at the Tulalip Hilbulb Cultural Center and Natural History Preserve.

In addition to classes, the crops grown this year will be used to aid local food banks, such as the Tulalip Food Bank, and other Snohomish County master gardener food bank gardens.

Gardening will be done in the Hibulb Cultural Center and Natural History Preserve’s demonstration garden, ‘Gardening Together as Families’. Classes will begin with a two-part series on seedling, followed with a two-part series on transplanting.

Through a hands-on approach, participants will work together to learn the “how-to’s” of greenhouse gardening and grow organic vegetables and herbs that will focus on traditional native food and medicine plants. Participants will also learn the benefits of healthy living through gardening, and how to reduce the impact of invasive species.

Classes are open to the public and there is no fee to attend.

Greenhouse Gardening kicks off February 12, 10 a.m. – 12 p.m. Seedling class will be held Sunday, February 23, 1 -3 p.m. and again on Wednesday, February 26, 1-3 p.m. Transplanting class will be held Sunday, March 16, 1-3 p.m. and again on Wednesday, March 19, 1-3 p.m.

The WSU Extension Master Gardener Program train volunteers to be effective community educators in gardening and environmental stewardship. They also enhance communities through demonstration gardens and donation of produce to local food banks.

For more information about the classes or the ‘Gardening Together as Families’ program at the Hibulb Cultural Center, please contact Veronica Leahy at 360-716-5642 or vleahy@tulaliptribes-nsn.gov.

Brandi N. Montreuil: 360-913-5402; bmontreuil@tulaliptribes-nsn.gov

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Greenhouse classes at the Hibulb Cultural Center begin Feb 12

We would like to invite you to attend our greenhouse classes at the Hibulb Cultural Center beginning this month. We are looking forward to another garden season of good food, new friendships and great memories!
 
This year we have something special to announce: We are partnering with WSU Snohomish County Master Gardeners Foundation to grow vegetables and herbs for our Tulalip garden programs, our local food bank and many other Snohomish county master gardener food bank gardens. We welcome you to come alone or bring your family to any of the greenhouse classes we provide. There is plenty of work for all gardening levels.
 
See the flyer for dates and times. For more info contact Veronica Leahy, 360.716.5642 or vleahy@tulaliptribes-nsn.gov

 

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