Loons of Eastern Washington

February 4, 2016

Jeff Heinlen has been studying loons throughout Okanogan County for years.  A magnificent bird of the north, famous for it calls echoing across northern lakes and considered by many to be a symbol of wilderness the Common Loon is a regular breeder in Okanogan County.  Join WDWF Wildlife Biologist Jeff Heinlen as he discusses the life history of this species and it’s management in Okanogan County.  

Tonight at 5:30 pm, homemade vegetarian French Onion Soup and Mazama Store Sea Salt Bagette at the lodge and Natural History Presentation at 6pm in the Ecology Center classroom.  $7/person.

Why Bears in the North Cascades?

January 25 
Join us on for a discussion about grizzly bears and the EIS process to potentially return these majestic animals to our own North Cascades Ecosystem.  Presentation is with Joe Scott of Conservation Northwest, and he will be joined by Scott Fitkin WDFW Biologist to answer additional questions.  

This Thursday, 5:30pm homemade soup and bread at the North Cascades Basecamp lodge, 6:00 presentation in the Classroom. Cost: $7/person.  255 Lost River Rd, Mazama.  509/996-2334.  info@northcascadesbasecamp.com

Campfire, Song and Drum Circle

January 21
Celeste and Kip Roberts will lead a drum and song circle around the Basecamp Bonfire to welcome the lengthening days of the winter and the continue to invite the snow goddesses to bring us plenty.  Bring your instruments and singing voices! 

This Thursday, 5:30pm homemade carrot fennel soup and Mazama Store Rosemary Olive bread at the lodge, 6:00 campfire with Kip and Celeste. Cost: $7/person.

Nature and Art Kids Workshops 

Ever wondered how snow become ices? How to track a bear? Or how to watercolor? Bring your warmest layers and a sack lunch with you for an intriguing exploration into the snow and a nice cozy lunch indoors followed by an exciting art activity.  

Please join us for the following dates:

Jan 16, Thinking Twice about Ice 

Ice and Snow Ecology

Jan 23, Birds of Winter

Winter Birding 

Jan 30, Winter Whereabouts

Migration, Habitats

Feb 6, Super Species

Tracking and Adaptation  

The workshops are intended for kids age 5-12 but anybody is welcome to come learn and create! We will teach age appropriate lessons based on registered participants. We will also provide a snack, art supplies and materials. 

10am-2pm

$15/student, $12 additional siblings

Bring warm layers and a sack lunch!

Ecology Classroom at the North Cascades Basecamp

255 Lost River Rd, Mazama

Call or email with any questions or registration

(509) 996-2334, info@northcascadesbasecamp.com

For more information click here to go to our upcoming events page.   

Thursday Community Soup and Presentation Series

Its that time of the year again!  We are looking forward to another great season of natural history lectures and good soup and company at the North Cascades Basecamp this winter!  Please join us for the following:

Jan 14,  Beaver Project- 10 Year Update, with Kent Woodruff, USFS. 

Jan 21,  Campfire, Song and Drum Circle, Celeste and Kip Roberts.

Jan 28, Why Grizzly Bears in the North Cascades, Joe Scott, Conservation Northwest. 

Feb 4,  Loons of Eastern Washington, Jeff Heinlen, WDFW. 

Feb 11, Wolf Predation in Livestock Occupied Areas of Washington         State, Gabe Spence, WSU.  

Details:  Each of these Thursdays at 5:30pm we'll be serving homemade soup and bread at the lodge.  At 6:00pm will begin our natural history presentation in the Ecology Center Classroom.  Call or email with any questions.

255 Lost River Rd, Mazama.  509-996-2334. Cost: $7/person.  

Blueberry~Beet Spinach Salad

We love this salad!  Fresh picked blueberries during the late summer can be frozen and served practically fresh, home canned beets, and baby spinach greens make it possible to serve any time of the year. 

Ingredients:

Equivalent of 1 head of spinach
1 pint jar pickled beets quartered
1 1/2 cups blueberrries
3/4 cut roasted walnuts, coarsely chopped
3/4 cup feta cheese (or Sunny Pine chevre works fabulous too)
fresh ground pepper to taste

Sherry vinaigrette optional

Assemble ingredients and sprinkle with nuts, cheese, and black pepper.  Dress with vinaigrette if you like, but we tend not to need one as the beets are pickled in vinegar and the flavor infuses into this salad beautifully.


Thank you Georgina for this great salad idea! https://soulandstomach.wordpress.com/ 

Winter Kale Pasta

Pasta is a favorite dish for athletes, especially during the winter when we are expending so many calories skiing, snowshoeing, and just spending time outside in the cold air temperatures.  This is especially true for Basecamp winter guests who have played all day and are looking forward to a meal that hits the spot!  The kale and goat cheese keep it lively and healthy.  Just to note that we use our frozen garden kale for this recipe-  it is blanched immediately after picking during the summer harvest, cooled and bagged in freezer bags for winter freshness. 

Ingredients:
4 cloves garlic
4 small shallots
1 bunch kale (1/2 lb) - fresh or frozen (substitute spinach if you like)
1/3 cup olive oil
1/3 cup goat cheese, plus more for topping
2 Tbls + hot pasta water
sea salt and freshly ground black pepper
fresh lemon juice
12 oz dried penne pasta
fresh thyme or parsley (flowers too if fresh)

Bring a large pot of water to boil and add the garlic and shallots.  Boil for 2-3 minutes, stir in kale and cook for another 10 seconds.  Fish out your greens, garlic and shallots with a slotted spoon and add to a food processor.  Puree these ingredients with the olive oil and goat cheese.  Add a couple of tablespoons of hot pasta water to thin if necessary  Season with salt and plenty of black pepper.  Add a bit of lemon juice.

Use the same water to cook the pasta.  Drain and toss the pasta with the green sauce and serve with fresh thyme or parsley on top.

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes


Recipe from Heidi Swanson's 101Cookbooks blog.