Discover Booklet

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SANDY OR 97055

The Junker Family Oct.—Dec. 2013

Mt. Hood Area Booklet Discover...

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Add Some Gathering to Your Hunting If you learn what to look for and where, Mount Hood offers wild mush-

rooms that make a nice accompaniment to any game meal. The grouse rose noisily from the alder brush and tried to slip behind a thick fir tree, but I

was quick and the # 7 ½ game loads took him in a dusting of feathers. Scrambling through the underbrush I found the little ruff fallen in a clump of Oregon grape. I stooped to pick it up and spotted something yellow peeking out from the duff. Brushing back a few small plants I found a bright yellow chanterelle mushroom. I surveyed the forest floor and discovered the little mushroom was not alone. The floor of the woods was littered with golden, tasty chanterelles of all sizes.

Game birds roasted with chanterelles are a favorite dish of mine, and I knew the wild mushrooms would lend a delicious, earthy flavor to the birds already in my bag. Setting the shotgun against a tree, I cut the morsels off close to the ground with a small knife and brushed off the dirt and fir needles before placing my harvest gently in a paper bag. I chose the best specimens for the table, clean mushrooms with solid flesh, and left the older, softer fungi to go to spore.

Mount Hood is Mushroom Country

The west slope of Mt Hood is excellent mushroom country, especially for chanterelles. There are others, too, including shrimp, oyster, and lobster mushrooms, the king boletus, and more. October is the peak month for these tasty morsels. This is also the month when local rifle deer and elk seasons take place, and for bird hunters there are waterfowl and a few up-land birds to hunt right now. The timing couldn’t be better for paring mush-

rooms with game

Much of the local harvest comes from the Mt Hood National For-est, and gatherers need to carry a free permit available at the Zig Zag and Estacada Ranger Stations. BLM lands require no permit to gather, and local tree farms open to the public offer another great resource.

Chanterelles, King Boletus

It’s amazing how many local edibles there are, but one of the most common and desirable is the chanterelle. These golden funnel-shaped mushrooms fruit under mature fir stands from September through November. The king boletus is another delicious mushroom that favors conifers. It has a dark brown to red cap and a thick, bulbous stalk. Both of these mushrooms have a rich, earthy flavor that pairs well with elk, venison, and salmon.

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O UTDOORS

by Terry Otto

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Michelle “Mickie” Way

Principal Broker, GRI, SFR

Sandy Real Estate

Cell: 503-349-1667—Desk: 503-783-

38720 Proctor Blvd. Suite 101 Sandy, OR 97055

Finding Your “WAY” Home

Website: www.sandyoregonrealestate.org

Email: [email protected]

Fax: 1-888-704-9690

Continued From Page 16

80 Years in the Same Neighborhood Phil Jonsrud compiled stories about individuals, expanding on infor-mation found in earlier editions and bringing them up to date. As a life-long resident, Jonsrud knew most of the people, knew their back stories and their families. The result is a skillful blending of old and up-to-date tales that provide a fresh face on the history of the community and lends it heart and soul. This book was published in 2002 and includes a more recent view of Sandy history. Although Phil Jonsrud did virtually all the work on re-searching and compiling the book, he assigned all the rights to the Sandy Historical Society.

Hometown Sandy Oregon This small format book is nearly a companion piece to 80 Years in

the Same Neighborhood. It includes 36 short stories of the community and the people in it. Again, author Phil Jonsrud used his wide knowledge of people in the community to weave stories of individuals who have had an impact on its growth and development.

Sandy experienced one of the highest population growth rates in Oregon during the last decade. It grew while maintaining a strong small-town identity that is an important part of its appeal.

A study of the history of Sandy is completed (for now) by the publi-cation of this collection of stories written and published by Jonsrud in 2011 at the end of his long and well-lived life.

Each of these books was the product of volunteers, especially Elizabeth Hartman, Marie Schwartz and Phil Jonsrud. Each of them contributes to the knowledge and history of a great community. All of the books are for sale at Sandy Historical Society.

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Upcoming Events at the Museum Saturday, Oct. 26

Trick or Treat Trail for kids

2-5 p.m. at the Museum

21st annual Mount Hood Salmon, Mushroom, and Bigfoot Festival

An excellent local event is the 21st annual Mount Hood Salmon, Mushroom, and Bigfoot Festival, put on by Cascade Geographic Society. It will be held on October 5th and 6 at the Mt Hood Village, 65000 E Highway 26, near Brightwood, OR. Admission and parking is free.

Sunday, Oct. 27

Quarterly Meeting

Honoring Pete & Janie Carlson Family

Nancy & Jerry Jaksich & Jerry Carlson

1:30 p.m. at the Museum

Friday, Dec. 6

Holiday Open House at the Museum

Specials in the Gift Shop

Tree Lighting on the Plaza

Store Hours 8am - 9pm DAILY

New Owner/Operator Tim Thompson

“Shop Us First ... Get More!”

Now Offering MILITARY DISCOUNT

Plus More Products In Frozen * Deli * Produce

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503-668-9856

Large Pepperoni for $13.49 11am to 9pm 7 Days A Week

Bigger and Better than Ever Before

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What Does Light And Darkness Have In Common?

Our modern society is not the first generation to hear the

call for the blending of opposites. 2 Corinthians 6:14-18 - KJV 14 Be ye not unequally yoked together with unbelievers: for what fellowship hath righteousness with unrighteousness? and what communion hath light with darkness? 15 And what concord hath Christ with Belial? or what part hath he that believeth with an infidel? 16 And what agreement hath the temple of God with idols? for ye are the temple of the living God; as God hath said, I will dwell in them, and walk in [them]; and I will be their God, and they shall be my people. 17 Wherefore come out from among them, and be ye separate, saith the Lord, and touch not the un-clean [thing]; and I will receive you, 18 And will be a Father unto you, and ye shall be my sons and daughters, saith the Lord Almighty. We are in a world that contains opposites. For example, light and darkness are oppo-sites of each other. Most people know this and can easily identify the distinct differ-ences between the two. However, we are also in a world where people continuously try to blend opposites. The above scripture passage has pointed statements and ques-tions that are intended to help us recognize and conclude it is not possible to blend op-posites. It is necessary to recognize, accept and admit that there exists no common ground be-tween right and wrong, good and evil, and light and darkness. There is no fellowship, association, community or sharing among these opposites. There is no joint or mutual contribution or participation which they can enter into. Therefore, they are in fact oppo-sites and cannot be blended together. If you are a follower of Jesus Christ, you cannot also be an unbeliever in him, live an unrighteous life, join yourself to darkness, serve or worship Satan, lack trust in Jesus Christ, or be in harmony with and approve of idolatry of any kind. Ultimately, you must depart from, disassociate with, separate from, and remove yourself apart from that which is opposite of him. The light of Jesus Christ has nothing in common with the darkness of Satan and they cannot be blended together. A follower of Jesus Christ cannot participate in festivals and celebrations which are the opposite to his character and nature - no matter how innocent and harmless they may seem to be, or are intended to be. Halloween is an obvious case in point. Pastor Russell Collier – Rivers of Living Water Church – 38530 Pioneer Blvd – Sandy,

OR 97055 Services: Sunday 4pm ~ Wednesday 7pm

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Volunteers record history of Sandy’s growth

Over the passage of time, five books have captured the imagination and history of Sandy and its residents. “The Story of Early Sandy” was taken verbatim from the “Beaver State Herald” Christmas edi-tion, Dec. 20, 1907. It was published every Friday in Gresham by Timothy Brownhill, editor and manager. Charles Frasier, a well-known teacher at Sandy High School, and Marie Schwartz, did the research and compiled the information for the small booklet. Joan Miller recreated the cover with a pen and ink drawing. It was most recently reprinted in 1980 to raise funds for the construction and maintenance of the Sandy Historical Museum.

Sandy Pioneers, Early Settlers and Barlow Trail Days As the centennial of Sandy’s first post office designation ap-

proached, a group of people wanted to capture the history while it was still fresh in the minds of senior pioneers who still resided in Sandy. The book was printed in 1973 and reprinted in 1989.

Elizabeth Hartman and Marie Schwartz edited the carefully compiled tales and biographies of the old days beginning in 1845, “but for the benefit of future historians and otherwise curi-ous persons, much of Sandy’s modern history through 1972, as well.”

Their careful research chronicled the points of interest, the history of area post offices and included biographies of early set-tlers. It also includes the story as known of each of the cemeter-ies plus traces the government and the leaders of the City of Sandy.

There are also sections on Schools and Churches, Clubs and Organizations, and Business and Industry.

The book was dedicated by Rene Bozarth, Society of St. Paul, “to Oregon’s pioneers and more especially the 50,000 who ended their long and dangerous crossing of plains, desert and mountains by using the Barlow Road to enter the paradise of Oregon’s west-ern valleys.”

Whistle Punks and Misery Whips There is no question that Sandy’s heritage is logging and sawmill-ing. According to Phil Jonsrud, early Sandyites used to say there was a saw mill behind every stump. Sandy was blessed with a thick cover of old-growth timber, the harvesting and processing of this resource sustained the area’s economy for many years. In addition to the story of logging, the book contained the histories and biographies of the individuals and family who formed the fabric of the community. Here are abundant photographs from the exten-sive Sandy Historical Society collection that has been lovingly nur-tured and grown over the years. An active group of volunteers still gathers family photos, restores them when needed, and preserves a copy in the museum digital archives with identifying information.

The book identifies key leaders of the community in business, education, government and much more. It is filled with stories that flesh out the history of Sandy.

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Junker family leads social, civic activity of Sandy

Among the families who helped plant to seeds of the Sandy community of today, the Junker family holds a high place. However, because there are no known descendents of the Junker family who still live in the com-munity, the heritage of the family on the business community is not as fully recog-

nized as it was in the past.

The best two remaining markers of Caspar Junker’s role in the community (pronounce it Yewnker) are the Junker Building just west of the blue R.S. Smith Garage and the Sandy Country Florist building, the Junker family home built circa. 1908.

Although Junker was born in Germany, he came to Sandy in 1888. He didn’t stay long, instead he moved on to Portland shortly after where he spent the next nine years training in the hotel business. With his wife Katherine Schwankhart, also born in Germany, he purchased the Sandy Hotel from Baron Otto Von Scholley’s widow and the business prospered under his direction. He added a two-story addition to the hotel.

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by Nancy Hoffman

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Be prepared

Carry a mushroom kit in your pack when you hunt or hike. It should include your pocket guide, a small knife for harvesting, and a brush for cleaning the fruit. Paper bags or baskets are always preferable to plastic bags, which can cause rotting.

Mushroom gathering safety

A few wild mushrooms are poisonous and they can kill you. There are many others that can make you ill, so beginners need to be extra careful. However, you do not need to become a mush-room expert to collect the edibles. Simply follow these precautions to ensure you are collecting the right species, and you will soon be searching the woods with confidence.

A good mushroom pocket field guide is a must. An excellent choice for beginners and seasoned hunters alike is “All that the rain promises and more…” by David Arora. It covers all the important western edibles as well as the mushrooms to avoid.

Find a veteran mushroom gatherer to verify any mushroom before you try eating it for the first time. Most National Forest Ranger Stations have someone on staff that can answer your questions, as well as help you locate areas where you might find edible fungi.

The Mycological Society of America is another good resource for beginners. Con-tact your local or state chapter for help and advice.

Wear hunter orange! There are hunters in the woods, and you don’t want to be mis-taken for a game animal..

Fall is mushroom festival time, and these gatherings of fungi-minded people are a fun way to learn from experts how to gather, store, and cook local mushrooms. A quick inter-net search should turn up a number of local options.

Continued On Page 10

Oyster mushrooms

O UTDOORS by Terry Otto

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Karen Bee’s Steak Bites Recipe courtesy of Karen Trandum of Sandy, OR

This recipe is great for elk-carving parties, since it is best with fresh elk.

Ingredients: 1 lb. elk or deer steak meat (backstrap or other tender steaks) 1 ½ cups chanterelle mushrooms 1 sweet onion 1 tbls (plus a little extra) Montreal Steak Seasoning 1-2 tbls butter 2 tbls canola oil toothpicks A-1 Steak Sauce (optional)

Go out to the garage and get some freshly cut back strap from the hunters ;o) Cut the meat into bite size pieces. Place meat in pie plate along with 1 tbls seasoning,

mix thoroughly and allow meat to reach room temperature (approx. 45 mins) In the meantime, clean and cut up Chanterelle mushrooms into pieces approx. 1in x

1in. (Other mushrooms can be substituted and should be sliced to ¼ inch) Cut onion in half. Cut each onion half into quarters. Melt butter on low heat in heavy frying pan. Once butter has melted, sauté mushrooms

and onions with a little seasoning. Sauté until onion starts to turn clear. Cover and turn off heat

In another heavy frying pan, heat oil on med high. Once oil is hot, using long handled tongs, CAREFULLY place steak pieces into hot oil (using a spatter guard is rec-ommended). They will cook quickly. For medium rare (which is best!) cook ap-prox 2 min on first side then turn. Cook another 1 ½ min on other side. If you prefer better done, leave in a little longer. Remove steaks bites from pan and place on serving platter.

With the toothpicks, stab an onion or two, mushroom and stab through steak bite. Serve immediately with A-1 Steak Sauce for dipping, (highly recommended!)

Fall is mushroom festival time, and these gatherings of fungi-minded people are a fun

way to learn from experts how to gather, store, and cook local mushrooms. A quick

internet search should turn up a number of local options.

O UTDOORS

by Terry Otto

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Caspar Junker also served as chairman of the Sandy High School board of directors. He was also an active member of the Sandy Pioneer Associa-tion. The Junkers were parents

of four children. The oldest, Kate, was born the year before the Junkers moved to Sandy as the new owners of the Sandy Hotel. Kate and her siblings, Mary, Henry and Fred, all learned to work in the hotel business and their associated restaurant businesses as they were growing up.

In 1913 when Kate was 16 years old, she suffered a ruptured appendix. Most often, such a condition was fatal, but after spending several weeks in a Portland hospital, Kate began to recover. Before long, she was able to go to school and enrolled in Behnke-Walker Business College in Portland then attended Lincoln High School. During the great influenza epidemic of 1918, she returned to Sandy where she completed her education at Sandy High School.

Kate also studied piano and played frequently at social events. After very good reviews for a recital she gave in Portland, she considered a career in music. However, at that time, Frank Schmitz came into her life. When the new St. Michael’s Catholic Church was completed in 1920 replacing the church that burned to the ground two years before, Kate Junker and Frank Schmitz were the first couple to marry in the chapel. Their married life together included operating the Schmitz Café in the location where Gateway Inn is located today in the Junker Building on Pioneer Boulevard. They operated it for nearly 20 years, then sold it in 1939. However, in 1936, they opened a new café in their home, and earned accolades for Kate’s good home-cooked meals.

Frank and Kate were also parents to four children: Betty (Shaw), Edward, Shirley (Perkins) and “Toots” (Schneider).

Circling back to 1913, a devastating fire destroyed Junker’s Dance Hall as well as Goger’s Restaurant and the Star Saloon. They were located on the south side of Main Street, now Pioneer Blvd. The next year, Caspar Junker cleared away the debris and constructed the fireproof concrete Junker Building that still bears the family name.

by Nancy Hoffman

Kate Junker

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Caspar Junker was described as a “gracious host” as hotelier, and extended courtesies to help newcomers to the community. He also became a civic leader serving on the Sandy City Council for 8 years and serving as Mayor for 4 years. Junker developed land for commercial and residential uses. The Junker

Building houses four businesses today.

Although Junker sold the hotel to George Wolf in 1910, he re-mained active in business and operated restaurants, saloons and commercial rental property.

Junker was described as “a personable family man of distin-guished appearance and refined taste.”

Junker was one of the found-ers of Immanuel Lutheran Church in Sandy. His wife, Katherine, was a member of St. Michael’s Catho-lic Church. Counted among the leading citizens of Sandy, they both hosted leaders of the churches to the community, including Archbishop Christy when he visited Sandy circa 1920. Major social events were held at the Junker home on Main Street, now Pioneer Boulevard.

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by Nancy Hoffman

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Mushroom/game recipes

Mushroom-stuffed quail

Recipe by Terry Otto

This recipe can be used for any small to medium sized whole game birds.

Ingredients:

8 quail, 6 chuckar or 4 grouse Bacon to wrap each bird 1 cup sliced king boletus, chanterelles, or oyster mushrooms 2 tbls butter Salt, pepper, and garlic powder to taste

Preheat oven to 350 degrees. Sprinkle salt, pepper and garlic powder inside and outside the birds. Stuff the cavities with slices of mushrooms and a small pat of butter. Wrap bacon around the birds to close the cavity and place breast-up in a lightly-greased baking pan. Spread remaining mushrooms in pan. Baste with the juices peri-odically, baking 1 to 1 ½ hours. (Times vary by oven and bird size)

O UTDOORS

by Terry Otto

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