Sept - Oct 2022 Round Up

Fall Is In The Air

We have a few more weeks of summer but fall is in the air. It was 47 degrees at my home in the valley this morning which means it was much cooler at the farm. Things are still growing and producing, but that nip, that subtle change is in the air. The colors of fall are coming.

At the CO-OP we have just finished the Boundary and Bonner County Fairs with a booth and livestock purchases. We are pretty proud of the 4-H and FFA youth we have been able to assist this year with the Angela’s feed program and other support. We look forward to seeing all the livestock buyer results.

In this issue of the Round Up there is quite alot going on. The older all of us SHS students get the more often our classes get together. On this page we have an announcement for the latest upcoming Class Reunion so check that out.

Over on page 4 we have the fall classes offered by the Boundary and Bonner County Extension offices. These are great classes partic ularly if you are new to the area.

On page 5 we have a real treat - an article written by Carolyn and Joe Smith of Careywood, Idaho. This article is about Grama’s old wringer washer. This is the first time Carolyn has written for our publication. Her husband Joe’s poetry often appears on these pages. I think you will enjoy this charming story. I hope you will also enjoy the latest Bonner County Museum article on page 17 about the history of our local dairies. There is so little remaining in our area of this once booming industry. Sadly, it has gone the way of logging and timber, large tract farming and ranching, and even the family farm. Still, it is wonderful history so enjoy the read.

In the coming weeks we are going to see the leaves turning, people decorating with cornstalks and pumpkins, and hanging out lights to call attention to it all. Pumpkin spice creamers and flavorings will ap pear on the store shelves along with apple cider and canned pumpkin for pies. Some of it already has the spices within - just add milk and eggs. Fall is in the air. Time for hats and gloves, scarves and mittens and bundling up children for a trip to the pumpkin patch. I hope your autumn season is filled with joy, thanksgiving, and lots of color!

A school reunion for graduating classes from the fifties and classes 1960 through 1966 will be held at the Bonner County Fairgrounds on September 10, 2022.

Fairground doors for decorating will be open at 10AM. The Reunion starts at 1Pm. Class pictures will be at 2PM sharp.

Preregistration is required or pay $50.00 at the door, and $20.00 for class pictures.

For more information call Marilyn Ward at (208) 263-4820

Happy 50th

The CO-OP Gas and Supply Company of Ponderay, Idaho is pleased to announce our college and university scholarship award winners for the 2022 23 year.

Miss Sara Jordan Hathaway of Sandpoint, Idaho, received a scholarship from the CO OP. Miss Hathaway has a current Major in Biology at Lewis & Clark State College with an intended minor in Chemistry. She is a Clark Fork Junior/Senior High School graduate and hopes to establish herself locally at a veterinary clinic in the years to come.

Miss Jordan Cassidy is the recipient of a scholarship from The CO OP and is a graduate of Sandpoint High School. Miss Cassidy currently studies at University of Idaho with an intended major in Animal Science and intended minor in Dairy Science. She hopes to attend veterinary school at Washington State University in the future.

Miss Megan Parnell of Sandpoint is the recipient of a scholarship from The CO OP. She is a 2020 graduate of Sandpoint High School. Miss Parnell currently studies at University of Idaho with an intended major in Agricultural Business and minor in Animal Science.

The CO OP Board of Directors offers our congratulations to all three winners and wishes them well in their future education endeavors. Miss Hathaway, Miss Cassidy, and Miss Parnell are photographed to the right with CO OP Gas & Supply General Manager George Haley.

The CO OP Gas & Supply Company offers scholarships for continuing education in the areas of agriculture and conservation. Applicants must be in their third or fourth year of college/university or in their second year of agricultural related trade school to be eligible to receive a scholarship.

Summer/Fall 2022 Extension Classes

All classes will be held at the Boundary County Extension Office, un less otherwise noted. Pre-registration required. Contact the Boundary County Extension Office to register: 208-267-3235.

Growing Small Fruits & Berries in North Idaho, $5 Wednesday, September 7, Two Sessions: 12:30-2:30pm or 3-5pm

Growing small fruits and berries in north Idaho can be challenging with our short growing season, soil conditions, and weather. Master Gardener and local expert Art Church will share a list of varieties that grow well in our area as well as tips and tricks to getting the most from your harvest.

Dutch Oven Cooking, $15 Thursday, September 8, 10am-2pm Boundary County Fairgrounds Indoor Arena

Learn how to make delicious food while cooking outdoors using a Dutch oven. We will also cover proper care, storage, and tips for the Dutch oven. This hands-on class will teach how to make a variety of dishes including breads, desserts, main dishes, and vegetables. The class will end with a picnic lunch as participants get to eat the food we make during the class.

Fruit Tree Basics, $5 Tuesday, September 20, Two Sessions: 12:30-2:30pm or 3-5pm

In this class you will learn some of the basic tips and tricks to take care of your fruit trees successfully.

Smoking & Grilling, $20 Wednesday, September 21, 10am-2pm Memorial Hall @ Boundary County Fairgrounds

This hands-on class will feature demonstrations as well as hands-on activities. We will learn how to prepare a variety of foods using either a smoker or a grill. We will also share tips and tricks on how to make sure your food is both safe and delicious!

Growing Garlic in North Idaho, $5 Thursday, September 22, 1-3pm

Fall is the time to plant garlic cloves! In this class you will learn about different garlic varieties and how best to grow them in your North Idaho garden. From planting in the fall to harvesting the following season we will discuss soil preparation, planting, irrigation and har vesting and storage. Although this crop is generally easy to grow, we will also discuss possible pests.

Fermentation, FREE

Thursday, September 29, 11am-Noon Via Zoom

Learn the basics of fermenting foods for preserving the harvest and enhancing the nutritional value, healthfulness, and digestibility of foods. This online class will also cover safe storage of fermented foods. Email amrobertson@uidaho.edu to get the registration link.

How to Turn a Water Jug Into a Greenhouse: The Low Risks & High Rewards of Winter Sowing!, FREEWednesday, October 12, 1-3pm

Winter Sowing is a seed-starting method using repurposed plastic containers to create “mini greenhouses”. They are placed outdoors and exposed to the elements (including freezing temperatures, snow, and rain) which helps seeds germinate in early Spring. Join us as one local Master Gardener outlines and describes her first-ever ex perience with Winter Sowing. It is timesaving, cost effective, and the perfect method to try if you love having lots of robust veggies, herbs, and/or flowers ready for Spring planting!

Just Freeze It, FREE Thursday, October 13, 11am-Noon Via Zoom

Learn the best ways to preserve your harvest using a freezer. This class will cover how to properly freeze and store your foods for the best quality product you can enjoy later. Email amrobertson@uidaho. edu to get the registration link.

Rehabilitating Old Fruit Trees, FREE Wednesday, October 19, 1-3pm

Do you have an old fruit tree on your property that you want to reha bilitate and reinvigorate? We will discuss techniques for pruning, pest management, life cycle of fruit trees, and methods for resurrecting aging fruit trees to optimize fruit production.

Basic Dehydration & Making Jerky, $10 Wednesday, November 9, 1-3pm

In this class we will be sampling different dehydrated foods and learning how to make fruit leather and jerky. This class will cover how to make jerky from a variety of meats including beef and wild game. You will also learn specific techniques for using your home oven or dehydrator to dry fruits, vegetables, herbs, and meats. Your family will love these healthy snacks!

Pressure Canning Basics, $10 Thursday, November 17, 1-4pm

Learn how to safely make and preserve low-acid foods at home such as vegetables, meats, dried beans, and mixed foods. This hands-on class will also teach participants the basics of pressure canning and proper care for your canner. Each participant will make their own jar of product which they can pick up the day after the class. Class size is limited to 12 people.

Bonner County Classes Lunch and Learn Garden Series

Fall Garden Crops, FREE Friday, September 9, Noon – 1pm; Bonner County Extension Office. Bring your sack lunch and join us to learn about planting and har vesting fall garden crops. This class is free. Please call the Bonner County Extension Office to register, 208-263-8511.

Small Farm Crop Production Workshops, $5 each or $25 for all A series of hands-on crop production workshops will be held Sep tember 26-30, 2022, 9 am to noon. Classes will include the following topics: Can You Handle the Harvest?; Irrigation Systems for Suc cess; Getting Ahead of Your Pests; Vital Signs: Is Your Soil Dead or Alive?; Season Extension for Maximum Crop Production. Sign up for one workshop or all of them. For more information or to register visit https://www.cultivatingsuccess.org/crop-workshops or contact UI Extension, Bonner County at bonner@uidaho.edu or 208-263-8511.

Check our website for current classes and our https://www.uidaho.edu/extension/county/boundarynewsletter:

Then and Now

Grandma’s Wringer Washer

By Carolyn Smith

My Mother asked me if I would like to have my Grandma’s old wringer washer. Of course I said “Yes!” I had fond memories of using the washer when I was a teenager. My sisters and I would use it to wash the laundry in the summer in my folks basement. Our basement was the perfect place, it had a cement floor with a drain and we could splash water there without causing any damage. The clothesline was outside and we’d hang the clothes out there to dry.

We started with the towels and washrags, good white clothes, sheets, and onto the col ored clothes and dirtiest clothes last. I remember Mom wouldn’t let me run her good blouses through the wringer as she was afraid I would break the buttons so she would wring them through. I also had trouble with my Dad’s Levi jeans because somehow I couldn’t fold them right and the buttons would clack clack clack in the wringer so Mom would wring Dad’s heavy jeans. We had a double tub we used for rinsing the laundry and we could drain the dirty water out of the washer and then bucket the rinse water into the washer tub to use for the next load of clothes. The wringer washer saved on water and laundry detergent. We’d sing songs and tell stories while we worked and it was really a fun time. A load of laundry could be dry by the time the next load was ready to hang out. Hot, dry days were perfect for doing laundry.

My husband hauled the wringer washer home and we planned to use it some but we didn’t have room in our little house to store it so we put it in an open spot in our tack shed, amidst the saddles, horse collars, harnesses, lead ropes, sleigh bells...stuff that is stored in tack sheds. Life got busy, Mom’s health went down hill and I was busy with taking her to doctors, hospitals, Life Care, etc. We always had a large garden, canned produce, milked cows...hauled hay and cut firewood. The old wringer was forgotten.

Then one day, about 20 years later, I remembered the washer and asked my husband to bring it out of its stall in the shed. He put it on our front porch and I cleaned it up and our grandson just happened to stop in when I was almost done. I said, “Let’s plug it in and see if it still works.” He found a cord and plugged it in. The old motor came on like it hadn’t run since yesterday. We all had big grins and grand son Levi asked if we could run some laundry in it. I told him to try a set of sheets so he got the sheets from off the bed upstairs where he sleeps when he stays overnight. We ran the tub full of cold water and laundry detergent and he stuffed the sheets in and pulled out the knob that makes the agitator go and the sloshing sound of yesteryear was music to our ears; the same lovely sound heard by my Grandma when she used to run it over half a century ago! Those old motors were tough and resilient and it just went and went. Levi turned the little lever to make the wringer run and I showed him how to put the sheets into the roller without getting his fingers caught and it rolled those sheets with no effort at all. The cold soapy water squished out, back into the tub. He switched the little lever to run the rollers back the other way and the sheets went through the wringer again. Then we drained the tub and added fresh clean rinse water and did the whole process again. It was so much fun, I think he put the sheets through 2 or 3 more times. He hung the sheets out on our clothesline and within a couple of hours, the sheets were dry. The next day he brought his dirtiest jeans over and washed and rinsed and ran them through the wringer and onto the clothesline to dry. So our 11 year old grandson was able to step back in time about 80 years and spend some time with his great-great Grandma and her wringer washer that ran like it did the day it was new. I think if she could know, she would be quite pleased.

ing to better protect wildlife while still enabling cattlemen to save on staff hours and material costs. The rancher devised the special fencing to withstand heavy snow loads in areas prone to drifting. Prescott, who contracts to do ranch and infrastructure management at University of Idaho’s Rinker Rock Creek Ranch in the Wood River Valley, made his own tweaks to the design. Prescott installed the first section of wildlife-friendly fencing at Rinker Rock Creek Ranch in 2018. The fencing has delivered significant benefits for rangeland management and

“In seasons when animals are moving through the property – the spring and fall migrations – we typically have the fence already laid down,” said Cameron Weskamp, operations manager at Rinker.The wood or metal fence posts that support wildlife-friendly fencing are spaced about 100 feet apart, versus 15 feet apart for conventional barbed-wire or woven-wire fences.Hollow post tops are covered with spray foam to prevent songbirds from flying inside of them and getting trapped.Prescott estimates he spends about half the usual cost on materials for wildlife-friendly fencing. It takes him about an hour to pin up each mile of wildlife-friendly fencing before cattle return each spring.

“I can’t fix brand-new barbed wire at a mile per hour, and we have fewer cattle getting out than I do with the four-strand barbed wire,” Prescott said.

The land now encompassed by Rinker Rock Creek Ranch was his torically homesteaded by several different families and divided into various pastures using barbed wire. The ranch is also situated within a north-south wildlife migration corridor.

“Four- or five-strand barbed wire and woven wire can really inhibit elk deer, and pronghorn migration,” Weskamp said. “By installing wildlife friendly fencing and removing barbed and woven wire fencing, we’re making the landscape much more permeable for migrating animals.”

For the initial installation, the Governor’s Office of Species Con servation provided the ranch a $19,000 grant to remove 7.5 miles of barbed- and woven-wire fencing and put up 4 miles of wildlife-friendly fencing.

Ranch officials consulted with USDA’s Natural Resources Conser vation Service and the Idaho Department of Fish and Game on de sign modifications.They’ve gradually expanded their network of wild life-friendly fencing throughout the years, most recently in 2020 and 2021 with $100,000 from the U.S. Fish and Wildlife Service. Prescott said the surrounding ranchers were initially skeptical of the concept, but several have been won over. Some of them have even had him install it on their property.Prescott has installed about 20 miles of wild life friendly fencing during the past few years at Rinker Rock Creek Ranch and on some surrounding ranches. He estimates about a doz en ranchers come to check out the fencing each year.

“Every mile gets better. I feel like we’ve got it dialed in,” Prescott said. “Everybody I talk to is really happy with it.”

Dusty Perkins, land stewardship manager with The Nature Con servancy in Boise, recently advised a rancher who was interested in updating his fencing to check out Rinker Rock Creek Ranch’s design. Accommodating the seasonal migrations of ungulates and other wild life is a growing priority among conservationists, Perkins said.

“I think this fencing is a good demonstration of how we can meet the management needs and objectives and also we’re meeting some conservation goals,” Perkins said. “The design that U of I is using is an elegant solu tion. I look at the work at Rinker Rock Creek as a

The CO OP Gas & Supply Company, Inc. is in the process of retiring stock from the cooperative. If you see your own name on this list, or know how to reach anyone on this list, please contact the CO OP office at 208.263.6820 Thank you!

LEE THREADGILL

GENE THURLOW

CECIL TIBBETTS

GEORGE TIBBETTS

ROBERT OR MARGAREE TIBBETTS

ROBERT TIERNEY

MICHAEL D & HEIDI TILTON

DENNIS D TIMBLIN

MARK E TIMBLIN

DARYL TINKESS

LESTER TIPTON

DON TOBIAS

HARLEY TODD

MIKE TOMPKINS

JAMES C TOOMEY JR

KENNETH TOPE

JOHN TOPP

MICHAEL H TORNOW

GUY TORRANCE

HAZEL TORRANCE

BERNARD TORRENCE

GILBERT TORTALANI

HARRY J TOULGOAT

SAM TREMOUREAUX

L QUIGLEY TRI CON BOLT

JILL TRICK

BOBBY JOE TRITT

EVERT TRITT

ERIC TRUESDELL

LYNN TRUESDELL

BENNY TUCKER

DELVIN TUCKER

GERALD TUCKER

LARRY TUCKER

HARVEY R TULLIS

FRED TURK

BURTON L TURNER

EARL & LINDA TURNER

ED TURNER

FRANK OR BETTY TURNER

PHIL TURNER

ROCKY TURNER

WILLIAM TUTTLE

RICHARD S TWETE

ERCELL TYBURSKI

GEORGE A TYLER

PAUL M OR AGNES M TYLER

SHERRY BROOKS TYLER

DOUGLAS N UFKES

WILLIAM UNLRICH

CLAYTON UNRUH

FLOYD UNRUH

TED UNRUH

BILL URBANISK

ROBERT C UTTER

LESTER UTTERBACH

B VACHON

MARVIN WAYNE VAIL

LARRY VANDENBERG

MRS A C VANDENBERG

GERALD D VANDENBERG SR

F A VANDERDOES

CHARLES R VANDERSTELT

ALAN VANETTEN

WALTER VANHORNE

RODNEY VANKOMEN

J RANDALL VANOOYEN

GEORGE VANROSSUM

S VANVALKENBERG

DIANE VANZOMEREN

SHIRLEY VARGA

DION VAUGHN

ELEX OR RETHA VAVRICH FLOYD VEACH

GUSTAV A VERDAL BOB VERTROMILE M E VERWEYST

ANTHONY VERWOLF

CLARENCE VETETO THOMAS VETROMILE M B VICKARYOUS ROBERT W VINCENT JOHN VINETTE TOM VINION

DANIEL JAMES VOGEL FRANK VOGEL JAMES J VOGEL RAYMOND H VOIGHT PETE VOLF WHOLESALE

WAYNE L VORK

HARRIETT VOSS JACK VOSS GLEN WADDELL F M WADE ADRIAN WAGES JIM WAGGONER MARION A WAGGONER DON WAGNER PETE WAISANEN DONNA WAKELY DENNIS OR ANN WALKER

GREGORY M & BETSY WALKER STEVEN P WALKER DON WALL JERRY L WALL A R WALLACE G G WALLACE

LARRY OR WILMA WALLACE RAYMOND T WALLACE BOB WALLI TOM WALLS ROBERT WALSH BRUCE WALSON DAVID G WALTER L P WALTERS KEVIN WALTZ CLIFF WANGERINE JOHN WANNER DOUG WARD DUANE WARD GERALD WARD WILLIAM F WARD JIM WARD TRUCKING JAMES F WARE DICK WARGI LEONARD & GAIL WARNE HARRY WARNER NELSON WARNER FRED WARREN JESSE D WARWICK ARIELD L WASEN DON WASHBURN WARREN WASHBURN WALTER WATKINS CHRIS W WATT DAVID C WATT W D WATTERSON DON WATTS DOUG WATTS CLYDE WEAR PAUL WEBBER BETTY WEBER

GLENN WEBER JAMES B WEBER

DAN WEBLEY

GRANT WEBLEY ROBERT WEBSTER

STEVE WEILL

ROBERT M WELCH

RALPH E WELLS

RALPH J WELLS

RICH WELLS

ROBERT WELLS

M H BUD WELTER

LAWRENCE W WENDT

HORACE WENGER

DAVE WESSEL

BRIAN WEST

CAROL WEST

TIMOTHY M WEST

JOE WHEELOCK

MARJORIE WHISTLER

HARRY L WHITE

JERRY WHITE

LLOYD A WHITE MAURICE G WHITE SHIRLEY WHITE STEPHEN W WHITE CHET WHITNEY JAY WHITSON

C K WHITTAKER

CHRIS WICKERSHAM

JOHN WICKIZER

ALLAN WICKLANDER

DUANE & DORIS WIDMYER

PAUL A WILBER

ROBERT WILCOX

MAX WILEY

THOMAS WILEY

WILLIAM WILKINSON

GEORGE WILLECK

STANLEY R WILLETT

FRANK WILLFORD

JERRY WILLFORD

ALFRED L WILLIAMS

CHARLES O WILLIAMS

DALE WILLIAMS

DARIUS WILLIAMS

E L WILLIAMS

MARTIN F WILLIAMS

MELVIN WILLIAMS

PATRICIA O WILLIAMS

RICHARD WILLIAMS

RICHARD C WILLIAMS

SANDY WILLIAMS

FRED WILLIAMS III

ELTON WILLY

BESSIE WILSON

CHRIS & JOYCE WILSON

HAROLD WILSON

LEWELLYN L WILSON

SUE WILSON

THOMAS J WILSON

WALTER WILSON

WILLIAM J WILSON

WILLIAM T WILSON

THOMAS WILSON JR

WILEY L WILSON SR

ORLEY WINCHEL

MELVIN WINCHESTER

RAY WINCHESTER

STEVE WINEY

LAWRENCE WINGERT

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Weed of the Month: Small Bugloss

By Chase Youngdahl, Bonner County Weeds Manager

There was a comic strip in the 80s & 90s called ‘Calvin & Hobbes’.

One such strip illustrated Calvin in a panic about it already be ing July, that June had slipped away like it was nothing. Cal vin’s meltdown concluded by looking at his watch and noting that it was half an hour later than it was half an hour ago and that they needed to hurry to continue on with hoarding summer time! The end of the strip indicates Hobbes thinking to himself that he wasn’t sure he wanted to be around at the end of August (to endure an assuredly frazzled Calvin). I think of this comic strip ev ery summer, as it fits me to a “T”—in a near constant state of hoarding every ounce that can be squeezed out of our short

Ifsummers.you’relike me, I feel for you. If you’re the opposite (not a fan of the heat), you’ve got about 9 months of heaven just ahead!

The heavy lifting for this season’s weed control is mostly in the rearview mirror, but another couple months remain for touch-ups and fall specific treatments. Certain agricultural & horticultural situations call for treatments during, or going into dormancy, as do some annual grasses. Broadleaf weeds in turf respond well to fall herbicide treat ments in conjunction with a dose of fertilizer. Even general noxious & invasive weed control can be done in the fall if incorporating a product with some pre-emergent qualities, such as Milestone® (aminopyra lid). Cultural weed control methods are usually implemented in the fall, where cover crops are planted to tie up the resources on the site until it’s put back into action the following spring or summer. Fall weed treatments can be detail orientated, so I’d be happy to work through a treatment plan with you to help ensure you have the tools to be set up for success.

The Weed of the Month is not specifically related to fall control, but it’s an important one that I need public assistance with; Small Bugloss (Anchusa arvensis). This is an Idaho Noxious Weed that’s in the EDRR (early detection, rapid response) category in Bonner County. It’s an annual (summer & winter) in the borage family. The leaves are wavy and covered in bristly, spiny hairs that emerge from wart-like bumps. It bolts to heights of 6”-24” and produces coiled flower stems that put out small, blue-pet aled flowers that fade to white near the base. Being that it’s a summer & winter annual, there are varying flushes throughout the year, so the flowering period is from May through September. That helps with achieving a positive I.D. for most of the growing season.Although, this specimen has distinct enough looking leaves for it to be correctly identified without the flowers. Just shake its hand, the spiny hairs will greet you!

Small Bugloss was introduced to North America as an orna mental, and became a serious problem in cultivated cropland by rapidly reproducing and outcompeting crops; reducing yields. Each plant produces about 250 seeds with high viability rates. I have confirmed Small Bugloss on only two sites in Bonner Coun ty. I’m working with the landowners on both cases for eradica tion—which should be achievable being that they are both very small patches. I am concerned about existing infestations in the county that have gone unnoticed or unreported, being that the currently known infestations seem to have come in from contam inated hay & straw, locally sourced.

As is the case with all EDRR noxious weeds in Bonner County, we can treat them at no charge to the property owner as part of our eradication plan with state cost sharing funds. If you happen to find perhaps just a plant or two on your property, those can easily be destroyed without assistance from my department, but try to trace how it got there. The source of hay, straw, topsoil or mulching material would be the most suspect. There could po tentially be a mother lode out there somewhere—hiding in plain sight—and it could be in materials that are routinely leaving that property. It’s an uneasy notion, but hopefully a case that can be solved.

The Happiest Man I Ever Met

By Vivian Bogardus

One of the most colorful characters I have ever known was Pat the pig man. His was the first pig farm I had ever seen, or smelled. I hail from the state of Iowa but from the city of Sioux City where they grow concrete and skyscrapers and ham and bacon is all I ever saw of pigs. Pat was the happiest fellow that I’ve ever met. In the two years that I knew him I do not recall him ever being in a sour mood. We were always happy to see him, a tall slim guy with a peculiar song nearly always coming from his grinning face.

When Pat was so inclined, he would announce matter-of-factly “It’s time to be happy.”It was then that we could expect to hear him croon his special song tunelessly with the most absolute look of joy I have ever witnessed on a human face.

One of his biggest pleasures was when the pigs were having their little ones. He would spring joyfully by our trailer and call out “Come on down to the barn and see the new babies!” He loved every one of the little pink critters and I swear...they loved him too. The adult pigs called to him in an unusual series of grunts, moans, and squeals that always made me laugh. They backed up to the fence to have their backs rubbed and reached their noses up begging to have their ears scratched. Pat always sang to them as he patted, rubbed, and scratched each one.

Everything in life pleased Pat. He had a marvelous garden and var ious fruit trees which he delighted to share with his neighbors. Sining as he ran up the path, he brought cherries and apples for pies and fresh garden vegetables wearing a smile that you could see for a mile.

When winter snows came, Pat brought his tractor and blade to clear away any drifts for us so we could get in to town to buy grocer ies. Above the roar o the tractor you could still hear him singing his strange tuneless song.

It seems like only yesterday but it’s been a long time ago. I often wonder how he is and remember fondly....the happiest man I ever met.

Fall PLant Sale Planned

By Ann Warwick

September is upon us, which means that the Bonner County Gar deners are holding the annual fall plant sale on Friday, September 9 from 9am to 5pm in the parking lot of the Ponderay Event Center in the Bonner Mall . Don’t miss this opportunity to take home some new perennials for your garden. We will offer berry plants, flowering pe rennials of many varieties, and much more for those who love a good deal on interesting additions to the garden. Fall is a very good time to plant perennials, and September planting provides time for the new additions to settle in for the winter. The funds from this sale will help support the organization in their many endeavors. BCGA maintains an office and classroom for continuing education classes and to plan future projects. The organization also contributes to community beau tification and other worthy local projects pertaining to horticulture. For more information, visit our web site at bcgardeners.org.

GARLIC: A Great Crop for North Idaho

Garlic is a staple in most kitchens, a must have ingredient for not only American dishes, but for Italian, Asian, and most other cooking adventures. It is also fairly expensive to buy and easy to grow in our climate. Garlic is one of the few vegetables that go into the ground in the fall. October is the best month, as by then, the weather has cooled the soil, but not to the point of freezing it solid. Ideally, the garlic puts down roots before winter, and will continue to grow as long as the soil tem perature remains above 20 degrees. It will go dormant at lower tem peratures, then resume when the soil rewarms. Garlic likes soil that is enriched with organic matter and drains well. To prepare the soil, remove all weeds and add a couple inches of good compost. There are two types of garlic: hard neck and soft neck. Soft neck varieties are easier to braid. Both types keep well, and there are several good va rieties of each that do well here. Seek them out at garden centers, the Farmers Market or through catalogs. My preference is Music, which has few cloves, but they are large, tasty, and easy to peel. Before planting, separate the bulbs into individual cloves for several days. Plant the cloves several inches deep, pointed side up, six inches apart in rows that are a foot or so apart. Mulch the area with a few inches of straw to moderate temperatures and maintain moisture. Garlic likes plenty of water, so planting along a soaker hose works well. In spring, after the soil thaws, remove the mulch to allow the ground to warm, which triggers top growth. Once the tops are well above the ground, replace the mulch for moisture retention and weed suppression. Little care other than regular watering is needed until the flower stalks, or scapes, appear—on hard neck varieties. Soft neck garlic does not produce scapes. When the scapes form a circle, snip them off. They are edible and tasty. Allow the garlic plant to con tinue growing until about half the leaves turn brown and die back, then pull the bulbs and hang them in bunches in a warm dry place out of the sun. When the tops are completely dry, cut them off and store the bulbs in a cool, dry place with plenty of air circulation. They will generally keep for about a year. If you want to grow enough garlic to never buy it again, put enough aside for replanting the amount needed for your household. I have not bought garlic for 15 years—it is the one crop that supplies all our needs year after year, which is very satisfying.

Autumn Trivia According to NASA, autumn is “aurora season” because geomagnetic storms are about twice as frequent as the annual average during the fall. Ac cording to The Weather Channel, pumpkin by far was the most craved-for food in autumn. A “Harvest Moon” is the full moon closest to the autumn equinox. Before artificial lighting, such moonlight was essential to a farmer’s successful harvest.

Understanding the Horse- Acknowledging the Concern By Samantha Harvey

The judgment of a horse tends to fall into categories of good or bad, based on his physical obedience in response to the human command. Rarely considered is what the equine experiences mentally and emotionally during human interaction and how it influences his behavior

Subtle indicators of the horse’s resistance are often ignored when people have limited time, life demands, or an emotional agenda. Rushing riders tend to bring chaos and distraction to their horse time, often trying to multitask and enforce self-imposed urgencies, unintentionally influ encing the horse to react in an undesired manner.

Every moment teaches the horse something, whether or not one intended it to. Learning to recog nize how the horse’s past human encounters influence his present responses is crucial.

Numerous equines have had a rough (literally) history. Previous learning experiences that lacked quality, combined with any training presented in various forms of constant containment or critique, demanding the horse physically “give in,” tolerate, or comply with humans, adds to an ever-in creasing mental defensiveness in the equine which emerges as resistant behavior

More times than not, the general consideration of how things are with a horse is based on what the human perceives is happening during the interaction; if the equine does not respond too scarily, things are “fine,” and they continue to ask more of him. When the horse’s reasonable displays of concern, defensiveness, or fear, are ignored, it creates a physically tense, tight, braced, fleeing, or shut down animal.

A few behaviors reflecting defensiveness in the horse may include (but are not limited to): It takes a few more minutes each session to catch him.When trying to put the halter on, he turns his head away, opposite of the human. He responds with constant heaviness on the lead rope or rein. Any time he is unsure, he raises his head and steps backward. When walking toward the horse carrying the saddle, he steps away sideways to avoid it. When trying to mount, he moves his hindquarters away.

As soon as the rider is mounted, he walks off. When asked to stand, he paws, stomps, chomps on the bit, dives his nose to the ground, etc. He cannot mentally and physically halt after he has been ridden forward with energy. Each time trailer loading, it takes slightly longer for him to get in. During the unloading, he is doing so faster and more anxiously. He starts rushing earlier and earlier when ridden towards home. He slows (unasked for) when riding away from home. After presenting something new or different, he is tense and hurries.

The above behaviors are all symptoms; until riders recognize, believe, and address the equine’s communication, it will continuously feel like a battle for “control” mixed with a good dose of hopefulness and an increasing layer of anxiety about what might happen next.

Riders often view resistance solely as a physical response and address it by adding more pressure until the horse seemingly quits his outward refusal and complies. If us ing this “solution,” the root cause(s) of his mental concern(s) were never addressed, despite his compliance. It triggers a cycle of suppressing one unwanted behavior which then morphs into another, as the building defensiveness toward human com munication increases until eventually “all of a sudden” the horse displays dangerous behaviors.

So many accidents and unintentional or unexpected scenarios with the horse result ed from human priorities taking precedent over addressing the animal’s concern in an approach that had value to him.

Can the once fearful or reactive horse learn to adapt, let go of fear, refine his skill set, and build his confidence? Yes. First, the equine enthusiast’s mindset needs to shift from placing unreasonable expectations upon a defensive equine, or they will perpet uate his fear while increasing his resistance.

Then by taking the time to acknowledge when or if the horse is troubled by some thing, prioritizing understanding how to pinpoint and address the root cause(s) of the equine’s resistance changes how the animal perceives the human experience. Irrelevant if one thinks the equine should have concerns the horse is honestly reflect ing what he is experiencing. If there are resistant, defensive, or avoidant behaviors, something was overlooked in his education, no matter how many times he has repe titiously done something.

Learning to let go of grandiose plans and unrealistic goals to reconsider and revisit the basics to enhance the quality of the interaction rebuilds the equine’s trust. Learn ing to refine the clarity, specificity, awareness, and timing improves two-way communication.

Evaluating the horse’s current sensitivity to various spa tial and physical human pressures allows one to manage aids used in a way that diminishes his concerns, has val ue to him, and increases his willingness to participate.

Until the “holes” in the equine’s education are filled the cracks in the foundation will broaden. Rather than wait ing to see how “bad” the behavior will get and then trying to fix it, proactively learning how to raise awareness of thoughts, emotions, intentions, energy, communication, and biomechanics, allows the rider to better support the horse. It will increase the horse’s mental availability and directability, while decreasing emotional reactivity. It also replaces resistant and potentially dangerous horse be haviors with reasonable ones.

Offering Alternative Horsemanship with Samantha Harvey, for 19 years Sam has been based from May through October at The Eques trian Center, LLC, located just 12 miles north of Sandpoint, ID. For over 25 years she has offered lessons, training, guest lectured, dem os and clinics nationally. She works with students and horse of all levels and disciplines. For more information please visit www.learn horses.com 208-265-2644

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The Air We Breathe Gabrielle Duebendorfer, NMD

I absolutely love the high alpine mountain air – there is something uplifting and purifying and energizing in it. I recently had the good fortune to spend a whole week hiking hut to hut in the Austrian Alps and so appreciated my capacity to uti lize all that precious air at high altitude. On my first day the usually well marked trail disappeared, though I was reassured by two hikers passing me in the same direction. Their strong sense of needing to get somewhere fast kept me from asking questions – quite similar to being a patient and having doctors or loved ones not taking time to stop and inquire how one is doing. It does feel quite lonely and scary in new territory. Not much else to do than to intuit the naturally unfolding path – as long as one is present enough to do that.

After a while of steep hiking uphill, I panicked not knowing where I was without a detailed map or cell reception. Taking a rest, eating something, and then pay ing attention to my body being breathed brought me back to the here and now. My consistent daily breathing practices for the past 6 months quickly induced a parasympathetic nervous system relaxation response and opened me up to perceive absolute beauty around me! Stark, desolate, vast, immense, steep peaks all around me, literally pulling me upwards. Walking step by step to keep up with being able to breathe through my nose, revealed tiny flower beauties, intricately laced grass panicles, and the occasional bright blue bell – all quite small due to grazing and harsh environment. Being present allows us to trea sure little gifts even in harsh situations.

Focusing on the exhale and adjusting my pace to keep it longer than the inhale made me walk quite slowly but without any difficulty. Worries about having had COVID just a week before and hiking at 6,000 to 9,000 feet soon were relieved. Having had practiced slow based breathing with prolonged exhales and pauses for a minimum of 12 minutes a day had indeed reset my breathing centers, allowing my body to tolerate more and more CO2 in my lungs and circulatory system. Contrary to common belief, it is actually CO2 that is responsible for releasing oxygen from the red blood cells into tissue and organ cells. Properly oxygenated cells function at an optimal level to create maximum energy, whether one is hiking in high altitude or struggling with breathing issues. Not only that, but higher CO2 capacity also stimulates the immune system, which I am sure contributed to my quick recovery from COVID.

Falling into a steady rhythm of slowly stepping in concert with my breath, I continued to follow the natural contours of where I imagined a path to naturally be. What a relief to finally hit a well-marked trail that I must have missed somewhere early on. Having a path surely is reassuring even if one doesn’t know exactly where it might go – somebody has gone here before and set clear waypoints. This is quite similar to my ex perience with Hospice, which provides exactly that during the dying process. My accumulated knowledge as a naturopathic physician allows me to share waypoints with patients during severe chronic illness and cancer. Even though there are times of being lost where we have to rely on our own inner resources, there also is a time to yield to the wisdom of larger experience.

As it is, out paths might not always lead where we think they should. As the path I had naturally followed would have brought me to a dif ferent hut, I chose my original goal, not knowing that it was a high alpine tour over several saddles with scree slopes so steep that they were secured by iron cables. Long term illness provides similar challenges and can induce tremendous fear. What got me through very strenuous semi-climbing in the midday heat, was my breath. Kabir says “God is the breath within the breath.” In the bible, God breathed into Adam and gave him life. Not looking down and focusing exclusively on my breath as an entry door to my higher power got me over the worst parts. Though I have to say that the physical strength of my thighs (regular exercise) and diaphragm (lower abdominal breathing practices) helped tremendously as well. I also was glad I had brought my bigger first aid kit as even on the marked path I encountered only one small group of hikers – also quite intent on moving on. Being prepared for handling challenges does pay off with chronic illness as well. Having strengthened the body with nutrition, specific supplements, exercise, and contemplative methods provides considerable resilience. Alone, though not lonely, I was impressed by the immensity and wildness of these mountains – a majesty that imposed a strength of belong ing, and alternated with my own sense of smallness and fear. I realized that both can be present at the same time and that is ok. Nevertheless, finally seeing the hut way below me induced an immense sense of relief. Somebody there! Open-minded and hearted staff and fellow hikers provided a very welcome sense of community, safety, and ease.

Of course, not relying on presumedly well marked paths and instead being prepared with good maps and present orientation also helps!! Not all of us have the privilege to breathe fresh high mountain air, so knowing how to clean the air we breathe is equally important. Smoke from fires has not been very bad lately, but is sure to return with continually rising temperatures. Well insulated houses may be contaminated with volatile toxins from building materials or carpets. Older houses may suffer from mold contamination. Pollen and dust irritate the whole respiratory system. Rooms crammed with peo ple exposed to COVID and other viruses. All of these toxins inhibit not only proper lung functioning but impact all the organ systems in the body.Best preparation for breath ing clean air is to identify (al lergy and mold testing) and then remove the offender (special mold removal, ven tilation, purification). On my website Aspenwellspring. substack.com you will find a handout describing how to make an effective air purifi cation system out of a sim ple ventilator and air filter. The more of those you have in the room the cleaner the air will be. They can also be put into windows to purify the air as it comes into the house. If you have air con

Karen have enjoyed a steady increase in visitors to Aster over the past 3 years of operation.

Due to their tucked away location, people still come in every day and are amazed that they never knew Aster was here. These new visitors are in for a delightful experience. People come here not only to purchase plants, trees, garden starts and berries…..but also on their lunch breaks to relax among the greenery and blooms.

Once you pass through the vine covered stone walls into the garden center….you will be cheerfully greeted by a friendly knowledgeable crew that will guide you to what you have come looking for or help you decide what would work best for you and thrive in the conditions at your site.

Alicia has been with Aster from day one and Kendal joined the staff on year two. These two gregarious gardeners lovingly keep the plants and wares at Aster in top condition. They know hundreds of customers by their first names and will do their best to hunt down whatever green ery you are looking for. They also keep customers up to speed on specials and sales and may ask you the gardening question of the day when you visit…..just for fun.

Gardeners in north Idaho have a bevy of chal lenges to contend with. On any given day the crew helps select plants for hot dry sites, swampy shady sites, sites with voracious deer, tiny areas, expan sive landscapes, roofline snow dump zones…..the list goes on…..and the Aster crew is here to help find the right growies for the job!!

Karen is a Landscape Architect and Paul is a retired Co-op employee from the propane depart ment. They have both experienced several lines of work and are thoroughly enjoying this latest ad venture. Running the garden center offers so many ways to be creative that they are constantly discov ering new ways of doing things, artfully displaying merchandise and finding unique items to add to theirManyinventory.ofthe

unique items that they have found are from local crafts persons and artisans. Paul and Karen are always on the lookout for local sup pliers for garden furniture, trellises, metal art, gar den decor and sculptures. They invite you to bring in your creations and talk about displaying them for sale at

MaybeAster.you

are a little on the wild side and like adding native plants to your garden. You will find native plants, shrubs, groundcovers and trees at Aster. Native plants not only add wild beauty to your garden….they are also fairly care free once established. They are literally right at home in North Idaho and can take it from here once their roots are down…..many needing water rarely or not at all.

This season Aster has started a 50% off table for plants that are finished blooming or are very tired of being in a pot and need to get planted pronto. So if you are a bargain hunter, this table is the place to shop for great deals all season.

Aster Garden Design Center offers landscape and garden plants and décor sourced from local and regional growers, woodworkers and artisans. You will find pots already planted for your porch or pa tio, handcrafted bentwood trellises, metal planters, houseplants, herbs and more within Aster’s stone walls. Aster’s regular Fall sale has begun for trees and shrubs at 25% off. Be on the watch for additional savings after September 15th.

Local delivery is available. Aster is open Monday through Saturday 9-5 April through September. Seeds, gift certifi cates and landscape design services are still available October through March by appointment.

Recipes.etc........

In just a couple of weeks it is going to be, officially, autumn. The fall equinox occurs on September 22 this year and while I love this season as much as anyone, there is still some summer to be appreciated.

My garden is just now getting around to producing green beans and zucchini. I know, in the lowlands gardeners have been picking toma toes and summer squash for weeks. Not so at my elevation and this is not all bad. My farm is fully 5 degrees cooler than in town all summer so quite a relief on those 95 degree days.

Though summer remains in play I will admit those turning leaves in the orchard and on the forest shrubs are calling to me like sirens to a sailor.

“Come along now little gardener. Don’t work the day away! Come choose us and gather colors and textures for the fall wreath you know you would rather be making....” Foul temptress is Mother Nature in these cooler evenings, the air pregnant with the scent of dried grass and Oregon Grape.

For the next few weeks we have the opportunity to put by food that will taste like a bit of Heaven come January and February. Spiced jams, jellies and applesauce; chutneys and syrups made from apri cots, cherries and apples. Pie filling made with the last of the rhubarb, the tart apples of late summer and even an unexpectedly ripe pumpkin hidden beneath the vines and spreading leaves are all to be enjoyed come winter.

It is well into time to clip and dry the basil, late mint, and the last of the oregano as long as it has not set bloom. Once dried these herbs can be crushed and mixed with butter, and frozen into ice cube trays to be used in deep winter or at the holidays.

In my world, while food gets harvested and preserved for the hu mans, quite a lot is done for the farm animals as well. Can anyone resist the nicker of a horse as he awaits an apple or carrot from the root cellar? When I pick apples and pears to preserve I also crate up smaller fruits for winter treats.

Down below I have included a recipe for something delightful that can be enjoyed now and for several months to come. It is a hot chocolate recipe suitable for the entire family. The only argument you will have with this is how much more chocolate it should have! And of course it can be adapted to the taste of anyone desiring a more adult beverage. Enjoy!

The Very Best Hot Chocolate

2 quarts whole milk

1/2 cup heavy cream

1/2 cup bakers chocolate powder

4 Tablespoons turbinado, raw sugar

2 Teaspoons real vanilla

1 teaspoon cinnamon

Blend bakers chocolate, sugar, cinnamon in a medium mixing bowl and set aside. Heat the milk, cream, and vanilla in a heavy Dutch oven until warmed through. Take 1 cup of the warm milk mixture and whisk it into the chocolate mixture. After blending return chocolate mixture to Dutch oven

Warm to steaming. Serve hot with real whipped cream on top and a dash of cinnamon.

This recipe is intended to be easy enough to adjust to more choco late or less sweetness. But don’t skimp on quality ingredients. Enjoy!

The Air We Breathe continued from page 14 conditioning or central heating make sure to exchange filters regularly and have the units properly cleaned. A HEPAR filter unit such as the Austin Healthmate is a more expensive but very effective air purifier

Regardless of what kind of air you breathe, one does have to prac tice proper breathing in order to reap all the health benefits and be prepared for challenges. It has been said that one has to die many deaths in order to be ready for the actual dying experiences. Gently stressing the body’s physiology and psyche on a regular basis with extended exhales and pauses allows one to touch into this edge, at the same time intensifying the feeling of aliveness. Hiking in the high mountain air does that too.

In his book “Dead Lucky”, Australian climber Lincoln Hall describes finding himself sitting just below Mt. Everest’s peak after a successful ascent. He had been left for dead due to cerebral edema and sur vived the night without sleeping bag and tent. Miraculously regaining normal consciousness in the early morning, he realized that the only way to survive is to stay conscious. He fell into moving his upper body in a rhythmical circular motion while changing directions until he was rescued.Itistapping into these natural rhythmic cycles of our body, the moon, the stars, the seasons, beloved rituals, that allow us to be fully pres ent to our origin of beingness. “Be still and know I am here.” Fully sensing our breath breathing itself in our bodies facilitates that sense of presence which opens us to the vastness and beauty of creation. If you are interested in learning more about using body movement/ sensing and breathing practices to live more fully and prepare yourself for coming challenges, please do consider registering for the upcom ing 8-week class (Thursdays at 4.30 starting 9.15) or weekly drop-in classes (Mondays at 11.45am starting 9.12).

Dr Gabrielle Duebendorfer has practiced for more than 25 years combining natural medicine with mindfulness tools. She is a licensed naturopathic physician as well as a certified iRest instructor and focuses on cancer care and chronic disease. She offers tele and in person consults and classes. Aspenwellpring. substack.com - 208-920-0583.

Autumn Trivia; After the Roman era, the word continued to be used as the Old French word autompne (automne in modern French) or autumpne in Middle Englishand was later normalised to the original Latin. The exact derivation is unclear, with the Old English fiæll or feallan and the Old Norse fall all being possible candidates.

Cream of the Crop: A Booming Industry That is No More

By Helen Newton

Brought to you by the Bonner County History Museum

Let’s Raise a Glass to the Bonner County Dairy farmers of yester years. Were you raised on raw milk? Many of us were. We had milk at every meal – as much as we wanted. When the pitcher in the refrig erator was empty, we simply ran to the milk shed, dipper in hand, and refilled it from one of the milk cans in the cooler.

The first time I went to Skip’s home in town for a meal with his fam ily was when I was 16. There were glasses of (store bought) milk at every setting. His mother noticed that mine was quickly emptied and asked me if I wanted more. “Yes, please.” When the second glass was emptied, she asked me again. “Yes, please.” As she filled my glass the third time, Skip’s dad whom I had never met before, stated rather forcefully, “WE don’t own a cow, you know!” I was thoroughly embarrassed. Skip was mortified. I never asked for seconds on milk again.

Our (Harold & Ruth Method) 240-acre dairy farm was on the Farm-to-Market Road, about ½ mile south of Northside School. The routine was the same, 24/7, 365 days without a break. Up at 4:30 a.m., Mom and Dad did the morning milking after which the cows were let out to pasture. At 4 p.m., just home from school, I changed clothes and headed down to the pasture to bring the cows in for the evening milking. I carried the milk pails to the milk shed, emptied them into the milk cans, ran the separator and then washed all of the equipment when the milking was done.Itnever mattered what else was on the calendar or if it was Christmas or the 4th of July, the cows had to be milked on time. Every reader who ever had a cow (or 50 or 100) knows what I am talking about.

Farmers – whether raising animals or crops of any kind – are the foundation of life in any culture. Before mega farms and mass production, it was no different in Bonner County. Here, in the early years of settlement, nearly every farm had a milk cow. As transportation improved it be came easier to transport milk to customers and herds built up. By the 1930’s farmers found dairying to be the ideal industry for Bonner County. In the 1940’s, dairies flourished with Farragut Naval Base purchasing all the milk farmers could produce. After World War II, dairy farming declined steadily.

An agricultural census in the 1950’s recorded 7,930 cows being milked in Bonner County on 1,150 farms. Dairy and Beef were the main agriculture enterprise bringing in $1,000,000.00 a year. The Bonner County fair provided an annual showcase for dairy farmers and cattle ranchers.

As recently as 1962 Bonner County was the third largest supplier of Grade A milk to the Spokane milk shed. But by 1980 there were only 1,749 dairy cows. In 1983 Doug and June Yergans were the top producing dairymen of the Inland Empire and Bonner County Dairymen of the Year. In an interview with the Northern Lights News in 2008, when asked if they ever considered selling out, they replied “We think of selling the herd every day at 5:00 a.m.!”

Bonner County’s last dairy closed in May 2015 when Randy and Karla Poelstra milked their last cow. They farm 160 acres on East Shingle Mill Road originally homesteaded by Charles Selle. Randy’s parents, Cornie and Frances Poelstra purchased the land in 1944.

Farmers have to like what they do or they couldn’t put in the long hours and hard work. In that Northern Lights interview, Ray Davis, Bonner County extension agent for nearly 30 years, paid tribute to our local dairy farmers, naming but a few. Their names will be familiar to some readers of the Co-op Country Roundup. Take a moment and recall these Grade A milk producers from our history: The Art Burnetts, Perry Larkins, and Jack Hickeys in Oden, the Harold Methods on Farm-to-Market; the Neelys, Kings and Olsons on Rapid Lightning Road, the Ray Delays in Careywood and the Vandenberg’s next to the Poelstra’s on East Shingle Mill.

Long gone are the days when any of us know where the milk products we use have come from. We rely on governmental agencies to assure us that they are safe to consume. And soon gone forever will be those who can recall the sound of the milk bottles being delivered to the front door by friends such as Harold Overland.

Enjoy the memories.

The chores never end on a Bonner County dairy farm

CO OP Gas & Supply Company is your propane, farm, home, and hardware cooperative. Being locally owned and operated means the money you spend here stays here, creating jobs for our neighbors and strengthening our economy, as we have been doing for 87 years. Why not drop by and see if membership at the CO OP is right for you?

• Please make sure trees and shrubs around your propane tank are trimmed back. Mark the location of the tank for easy access.

• The access road to your tank MUST BE PLOWED and free of obstacles

• When placing your tank remember: The tank MUST BE ACCESSIBLE so, Tanks may not be placed under a deck

Tanks protection may have three ( 3) sides and a roof or four (4) sides and NO ROOF .

• When should you call to get on the fill schedule? Call at 30%.

• Keep fill is only offered during the winter months. In the summer if you wish to have service, please give us a call.

Local Foods, Producers, and Services and Where To Find Them

• ABC Farmers Market (Athol, ID): Fridays 2pm 6pm Opening May, ending sometime in Oct. Located at the Athol City Park. Follow them on Facebook @ABCFarmersMerket

• Angela and Millie (Sandpoint, ID): Goat milk and Cheese 208 263 3343 or 208 610 0694

• Annie’s Orchard (Clark Fork, ID): Landscaping/ Nursery Products Terry and Carol Chowning 208 266 1245 anniesorchard.com

• Black Ridge Trading Post & Gardens (Priest River, ID): Free Range eggs, goat milk soaps & lotions; Organic soups & spices; Iris and Daylilies Barry and Lana Peterson 208 265 0585

• Bill’s Berries (Laclede, ID): U Pick and Pre picked Blueberries 208 263 8982

• Bonners Ferry Farmers Market (Bonners Ferry, ID): 8am 1pm Saturday at the City Parking Lot

• Cascade Creek Farm (Bonners Ferry, ID): Grass fed Beef, Pasture Poultry Rob & Mimi Fueling www.cascadecreekfarm.com

• Celestial Natural Farms (Careywood, ID): Rabbits, Goats, Fresh Goats Milk, Goat Milk Products Celeste Ricci 208 610 9289 Locally grown & non gmo feeds. Facebook: Celestial Natural Farms

• Clear Skies Sheep Company (Bonners Ferry, ID): Lamb, Pigs, Beef, Eggs Lou & Marva Maring 208 267 6107 find them on Facebook and www.clearskiessheepcompany.com

• Cloud Eleven Mountain Farm LLC (Moyie Springs, ID) Local Produce; Jams & jellies, garlic, flowers & plant starts · USDA Certified Organic & Certified Naturally Grown Ed & Julie Newcomb 208 267 4743 Instagram@cloudelevenmountainfarm.

• Deerfield Farms (Sagle, ID): Over 20 varieties of certified organic tomatoes, including 16 heirloom varieties Jerry and Susan Petrina 208 946 6113

• Double Shoe Ranch (Dover, ID): Katahdin Lambs pasture raised Randy and Gail Curless 208 263 4633

• Farm to Market Store & Bakery/Deli (Libby, MT): Produce & Meat (Seasonal) Leona Mast 406 293 9775 hours Mon Sat 9am 6pm

• Four Seasons Farm (Priest River, ID): CSA, Produce, Pasture Pork, Fresh Eggs, Chicken, Goat, and Turkey Ron and Toni Carey 208 255 9193

• God’s Little Acre (Careywood, ID): All Natural Grass Fed Beef, Berkshire Pigs, Free Range Chickens, Heritage Turkeys & Fresh Eggs Susan Bourguigon 208 683 2907 or 208 659 6270 Must place order a head of time for Chickens and Turkeys

• Good Shepard Lamb Co. (Bonners Ferry, ID): Fresh naturally grown lamb, no hormones or antibiotics Gordon and Marlene Stanley 208 267 5882 can also find them at the Sandpoint Farmers Market

• Granite Lakes Goats (Libby, MT): Goat meat, Highland Cows & Beef, Chicken, Eggs Amy Hughes 406 293 8957

• Homestead Produce Farm Stand 511291 hwy 95 Bonners Ferry, IDMon Fri 8 6; Organic vegetables & eggs; 208..949.1910 homesteadproduce.farm@gmail.com

• Greentree Naturals (Sandpoint, ID): CSA, Farm Stand, Certified Organic Farm, Fresh Produce, Flowers, Garlic, Herbs, Hops, Organic Gardening Workshops Diane Green 208 263 8957 www.greentreenaturals.com

• Hoot Owl Farm (Libby, MT): Locally grown Vegetables and Herbs. Libby and Troy Farmers Markets & CSA. Rudy and Bonnie Geber, 406 318 5339, info@hootowlfarm.net, hootowlfarm.net

• McKerracher Family Farms (Careywood, ID): Pastured Poultry, Market Garden, and Bedding Plants Julie McKerracher 208 818 0208 also find them at the ABC Farmers Market

• Mountain Glen Farm, LLC (Sagle, ID): All things poultry from duck & chicken eggs to hatchling & pullet services. Bee Hive construction & maintenance, honey extracting and seasonal honey sales Susan & Bob Lesniewski 208 255 7818, www.mtglenfarm.com

• Moose Meadow Farm (Clark Fork, ID): Certified Organic Fresh Produce, CSA Subscriptions; Free choice & Weekly deliveries. Katherine Creswell & Spencer Nietmann 208 304 6492 moosemeadoworgaic@gmail.com moosemeadoworganic.com

• Naturally Good Things (Libby, MT): Health Food, Bulk Foods, Supplements, Spices, and Local Raw Honey Georgina Powers 406 293 6771

• PJ’s Nursery (Priest River, ID) Bare root fruit trees, berry bushes, shade and ornamental trees, perennials, flowering shrubs, apple cider, and farm fresh eggs. Wedding Venue 208.610.3587 PJ Schlotterbeck

• Queen Bee Honey (Clark Fork, ID): Raw Honey Andrea & Kelly Cope 208 597 5433

• Rams Head Orchards (Evans, WA): Lamb sold by full or half (Must order ahead of time call for more info), Premium Lamb Burger $9.50/lb (While Supplies Lasts) Lisa and Mike Whytock 208 818 7825 or 509 684 5425

• Raven Rock Ranch (Libby, MT): Grass Fed Beef, and Farm Fresh Eggs Georgine Powers 406 293 6771 also sold at Naturally Good Things

• Red Wheelbarrow Produce (Sandpoint, ID): Naturally Grown Produce in Selle Valley, and Plant Starts Emily Levine 208 265 2689 Can be found at Sandpoint Farmers Market & Winter Ridge redwheelbarrow.com

• Riley Creek Farms (Laclede, ID): Blueberries, Jam, Vinegars, Vegetables, Raspberries, and Strawberries Stan Urmann 208 263 4114 stanurmann@yahoo.com

• Shingle Mill Blueberry Farm (Sandpoint, ID) 488 Shingle Mill Road Blueberry Products: Fresh Berries, we pick/you pick; Jams & jellies 208 946 3295 Fred and Patty Omodt.

• Sandpoint Farmers Market : 9am 1pm Saturdays and 3pm 5:30 Wednesdays, May October. Located at Farmin Park on 3rd and Main. www.sandpointfarmersmarket.com

• Snow Valley Garlic (Priest River, ID) 28 Varieties of gourmet, heirloom, organic garlic; Garlic scapes and U pick scapes; Farm open Tues Sun 11 4; farm tours by appointment snowvalleygarlic.com 208.254.1006

• T&T Farm (Priest River, ID): Fresh Produce, Pepper Plant Starts, Raspberries, Goat Milk Caramel Sauce, Goat Milk Soap and Cheese Vickie and Darwin Tenney 208 448 2414 and also find them at the Sandpoint Farmers Market

• White Dove Ent. (Athol, ID): Poultry Processing 18 years experience By appointment only, call for more info.; Round Bales of Grass hay, Oat hay, and Straw Mike & Misty Heuett 208 660 5375

• Woods Meats (Sandpoint, ID): Inspected locally grown natural beef 208 263 3077

• The Plant Sale (Priest River, ID): Old Fashioned Perennials, House Plants Pots, Hanging Baskets & Vegetables. 208 448 2464 (ask for Donna)

** If your farm is no longer producing and your inclusion in this list is in error, please call 208.265.7703 and let us know so we can remove your listing.