We Moved Our Driveway...

2:03 pm - 68 degrees - watching thunder clouds roll in...

We finally did it! We moved our driveway over and made a parking area that is big enough to turn a trailer around. We have been wanting to do this for a while now, and I am so excited that it's almost done – all we have left is to finish planting out all the dirt areas.

From the main driveway, you were able to see down into our place, the house, the yard, the cars, everything. In the dry summer months, when someone drove by or it got windy, the dust would roll on down into our place. So with moving the driveway over, building a burm across the old driveway entrance and planting it out, it will give us that extra bit of privacy and hopefully keep the dust out.

Last fall, Tony roughed in the new driveway and was able to get some base rock down before winter.

Then in early April Tony started cutting down trees, this was originally to expand our wildfire defensible space around the house {click here}, but it evolved into a much larger project...

After a few of the trees came down and we picked up the mess, we walked around our driveway (new and old) and started tossing around ideas of how we wanted to get rid of the old driveway entrance, and just how everything would lay out and come together. Then Tony suggested that we could take some dirt from over here and put it over there and voila, we could have a really large parking area. I said let's do it!

A few weeks went by and then I came home to a big surprise! Tony was in the excavator and a friend was in a bulldozer and they were moving a TON of dirt! I was giddy with excitement that the driveway project was actually happening!

From the time Tony started moving dirt, it took 3 and a half days (over a week and a half time period) to complete the driveway and parking area project and since Tony was able to reuse the rock from the old driveway in the new parking area, we were able to save about $2500 because we didn't need to buy rock - I really loved that part!

I could not be happier with how this project has turned out, it's even better than I anticipated. Now we just have to finish planting out all of the dirt areas.

New Parking Area

We can park cars/trucks - 6 wide, 2 deep.

Just above the row of boulders on the middle terrace, we planted some Everybearing Strawberries. I know we're taking a bit of a chance having the strawberries out in the open like that, but hopefully the deer will leave the majority of them alone and they will spread and creep around and down the boulder wall.

Everbearing Strawberries

About 6 feet behind the strawberries, is a row of Cascara trees, and right behind those are two rows of Redstem Ceanothus.

Cascara
(Rhamnus purshiana)

Redstem Ceanothus
(Ceanothus sanguineus)

Going up the back wall of the burm that blocks off the entrance to our old driveway, we have several rows of Redstem Ceanothus, followed by several roes of Western White Pine, one row of Rocky Mountain Maples, and two more rows of Western White Pines. On the very top we have a row of Cascara trees and below that, on the main driveway side, is a row of American Cranberries. We will be adding some more mature Vine Maples and maybe a few Noble Firs on the top to help block the view a bit more until everything else starts to grow up.

Western White Pine
(Pinus monticola)

Rocky Mountain Maple
(Acer glabrum)

  

American Cranberry
(Vaccinium macrocarpon)

And finally back towards the house I built a stone retaining wall to make a flower bed where we planted some Kinnikinnick.

Kinnikinnick
(Arctostaphylos uva-ursi)

Current Plant Count:

15 American Cranberries

14 Cascaras

26 Ceanothus' 

50 Everbearing Strawberries

7 Kinnikinnick

15 Rocky Mountain Maples

43 Western White Pines

In addition to all of the baby plants we are putting in, we're also going to throw down more grass seed to help stabilize all of the dirt. I am so excited, I can't wait for everything to grow up. 

Still Need To Plant/Transplant:

Evergreen Huckleberry

Kinnikinnick

Noble Fir

Oregon Sunshine

Pacific Crabapple

Ponderosa Pine

Thimbleberry

Vine Maple

Fall Is Almost Here...

8:13 pm - 62 degrees - smoky...

The nights are getting colder, the mornings are getting darker, the kids have gone back to school, and tomorrow the rain is supposed to return! 

Where did summer go? 

Weeks turned into months in the blink of an eye, and before I knew it, the kids were back in school and we’re busy running everyone around to soccer and volleyball practice.

Summer was extremely busy, and we didn’t even get anything done on or around the house. Tony spent the summer helping our neighbor build a 3,000+ sqft tree deck for their daughter’s wedding.  The tree deck and the wedding were both absolutely amazing!!

  

Even though everyone was really busy this summer, we did manage to sneak in some fun here and there.

The kids were constantly catching critters.

We went berry picking several times and canned some freezer jam.

We went hiking, canoeing, camping and fishing.

And we made several quick trips to the Long Beach Peninsula for more fun and surf fishing.

They caught a crab while surf fishing for perch!
The crab grabbed the bait and didn't want to let get.
They let it go after we got a quick picture.

Although I love the warmth and sunshine of summer, and everything that goes with it, I am really happy fall is almost here.  

Berry Hike...

3:30 pm - 72 degrees - cloudy...

I love, love, love living in the mountains.  Being able to step outside the front door and walk around our property harvesting wild berries, is just amazing!  Now that harvest season is upon us, it’s time to go on another berry hike and see what we can find.

There are so many different types of shrubs and trees that offer up a berry tempting variety of fruits for our taste buds.  However, it’s always important to keep in mind that not all fruits found in our forest are safe to eat.  So after a tasty stroll around the property, here’s what we found...

Blackcap aka Wild Black Raspberry {Rubus occidentalis}

Blackcap aka Wild Black Raspberry {Rubus occidentalis}

The Blackcap or Black Raspberries are closely related to the Red Raspberry but the black fruit makes them look like Blackberries.  Even though many may get them confused, they have a taste that is uniquely their own and oh so delicious!

Blue Elderberry aka Blue Elder {Sambucus cerulea}

Whether it be red or blue, Elderberries are easy to like.  They are user-friendly.  Jam, jelly, pies, syrup, schnapps, brandy and wine can all be made from those tiny little berries.  The flowers are also edible and can be used in pancakes and muffins or just dipped in batter and fried.  They also make a nice tea.

Blue Huckleberry {Vaccinium deliciosum}

Any hiker in the Pacific Northwest worth his or her weight in Huckleberries, know that late summer hiking has joys all its own...of a juicy, purple/blue variety.  The wild Blue Huckleberry is a very coveted berry.  Pickers often find themselves competing with Black bears, cougars, and other native animals for the sweet, juicy huckleberries which are just delicious in pies, jam, pancakes, muffins, ice cream, syrup, and oh so much more.

Oregon  Grape {Mahonia nervosa}

The Oregon Grape is not related to true grapes, but gets its name from the purple cluster of berries whose color and slightly dusted appearance are reminiscent of grapes.  The berries are highly acidic (sour), but they make a delicious jam.

Oval Leaf Blueberry aka Alaska Blueberry aka Early Blueberry {Vaccinium ovalifolium}

The wild Blueberries that we found in our yard are likely the most well know berry on our list of berries we’ve found here.  And personally I think they taste just as good if not better than the ones bought in the store.  I even had to pick a handful so I can make Blueberry pancakes in the morning.

Red Elderberry {Sambucus racemosa}

Some references say Red Elderberries are edible, some say they are not.  Basically what I have found out is that if you eat a lot of raw, whole, Red Elderberries, you will most likely end up with an upset stomach.  If they are deseeded and cooked, then they are just fine.

Red Huckleberry {Vaccinium parvifolium}

These delicate translucent berries have been a source of food for generations of Northwest natives, animals and people alike.  As heavily used as they are, not everyone enjoys their tangy-tart flavor.  It is for this reason that the Red Huckleberries are usually combines with other berries, like the Blueberry to add sweetness.

Salal {Gaultheria shallon}

The Salal’s dark blue berries and young leaves are both edible, and both with a unique flavor.  Salal berries were a significant food resource for Native Americas, who both ate them fresh and dried them into cakes.  More recently, the berries are used in james, preserves and pies.  They are often combined with Oregon Grape berries because the tartness of the Oregon Grape is partially masked by the mild sweetness of the Salal berries.

Salmonberry {Rubus spectabilis}

The Salmonberry, Thimbleberry, Trailing Blackberry and Black Caps all share the fruit structure of the Raspberry, with the fruit pulling away from its receptacle.  Books often call the Salmonberry “insipid” but depending on ripeness and where you found them, they are good eaten raw and when processed into jam, jelly and wine.

Stink Currant aka Blue Currant {Ribes bracteosum}

Stink Currant is named for its skunky aroma.  It’s far less pungent than Skunk Cabbage, and the name doesn’t always translate to flavor.  It seems that the flavor of these berries can range anywhere from nasty to delicious. 

Thimbleberry {Rubus parviflorus}

Thimbleberries are larger, flatter, and softer than Raspberries, and have many small seeds.  Because the fruit if so soft, it does not pack or ship well, so Thimbleberries are rarely cultivated commercially.  However, wild Thimbleberries can be eaten raw, dried or made into jam.

Trailing Blackberry {Rubus ursinus}

This Blackberry is not the big brambly invasive bully lining area rivers and roadways.  Our native Trailing Blackberry likes to spread.  Instead of forming self supported brambles, it rambles about the landscape as a vine-like ground cover, but tastes just as delicious as the brambly Blackberry.

...we found quite a few actually!  I just love having all these delicious wild edible berries around our home!  

Spring Is Here...

1012 am - 38 degrees - overcast, windy, raining... 

...even if it’s only symbolically.  Yesterday marked the spring equinox, it signaled the end of the astronomical winter in the northern hemisphere.  Yet the signs of winter are still hanging on.  This morning it was 36 degrees outside and we still have very large patches of dirty snow all over the place.

On a dreary, cold, windy, rainy day like today, I find myself longing for any sign that spring, and warmer temperatures, may be nearing.  I’ve already started day dreaming about the warmer days, the start of everything turning green, the fading of the winter, what we’re going to plant in our garden, firing up the grill, hanging out with family and friends around a roaring bonfire and 9pm sunsets!

Even with the chilly temperatures and the slowly melting snow, there are a few small signs that spring is truly on its way, from the new huckleberry buds to the tiny green onion sprouts in our mini herb garden.

The wildlife are also coming out of hiding.  I haven't heard the little drummers yet (aka Ruffed Grouse) but we're starting to see them more and more.  Soon enough we should start hearing that unusual mating call; the courting ritual of the forest birds, that strangely enough you feel more than hear.  It's an unmistakable "thump...... thump...... thump... whir-r-r-r-r-r!" of a male ruffed grouse "drumming".

Making Holiday Wreaths...

11:44 am - 31 degrees - overcast...

Every year after Thanksgiving I make a number of lush, full, fresh Christmas wreaths for family and friends.  Whether on the front door or above the mantle, few things convey the holidays better than a fresh wreath.

This weekend while Tony and Caitlyn went out searching for the perfect Christmas tree, Jack and I wandered around the property in search of greenery for our Christmas wreaths.  We found noble to use for the base greenery with some hemlock and cedar for accents.

Bagging up our Noble Fir cuttings.
I cut everything into around 6"-7" or around 10"-11" cuttings. 

Different size cuttings make different size wreaths.
Both wreaths are on an 18" frame.
The wreath on the left is made up of 6"-7" cuttings.
The wreath on the right is made up of 10"-11" cuttings.

 

I think mixing different kinds of greenery creates a beautiful textured look that just adds a little something.  I will use whatever greenery is available around the property like noble, cedar, salal, or hemlock, and sometimes we’ll get some cuttings from our parents’ homes.  I’ve used arborvitae cuttings from my parent’s and we’ve taken holly cuttings from Tony’s parents.  We just use whatever is available.

Before I start making wreaths the first thing I do is get organized - I cover the dining table in a heavy plastic, get out all the tools and supplies I am going to need like the wreath frames, wire, wire snips and hand pruners, and I set aside my piles of greenery.

When I’m ready to make the wreath, I lay the wire frame in the center of the table and secure one end of the wire to the frame.  I then gather up greenery cuttings, usually around 10-12 pieces layered in whatever order I think looks good – a few cuttings of noble, then a hemlock, then another couple nobles, topped off with a cedar or two.  Lay the bundle onto the frame and wrap the bottom inch in wire a few times to secure it to the frame. 

I continue to gather, bundle and wrap until the whole frame is full.  Then I will work my way back around the wreath gently spreading the bundles out a bit and tucking in an extra piece of greenery here or there if I see an area that is a little thin.

After the wreath is looking nice and full, I will add a few small embellishments like red ilex berries or small pinecones just to add some festive color and more texture.  I prefer simplistic wreaths decorated by nature’s embellishments whereas others prefer adding bows, ornaments or other decorations.

 

After all the greenery, nature's embellishments and decorations have been added, it’s time to add the hanger.  One way is to use a piece of wire that I twist and form into a loop, then attach to the back to be used as a hook.  

Another way is to cut about 1 ½ yards of ribbon, wrapped the two ends of ribbon around the frame about 8”-10” apart from each other, then stapled each individual ribbon end together to secure the ribbon to the frame.  Then cut the ribbon in half at the top of the loop and tie a bow with the two ends.

This full, lush wreath will make the perfect greeting hung on your front door.

First Flower Of Spring...

10:01 am - 46 degrees - raining...

White Trillium