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MIDDLETOWN, Calif. – A crash on Highway 29 early Monday evening killed one person and sent another person to the hospital.
The crash, which happened at around 6:30 p.m. Monday, occurred near the Grange Road intersection just south of Putah and Guenoc lanes outside of Middletown.
Witnesses reported that Cal Fire and South Lake County Fire responded to the wreck, involving a red Chevrolet pickup and a silver Pontiac Grand Am.
The pickup was on its passenger side up against the Pontiac. The front of the Pontiac was smashed in.
The Pontiac's driver, said to be a male, died at the scene, according to witnesses.
The driver of the pickup, also said to be a male, had to be cut out of the vehicle, with firefighters slicing off the top of the cab to free him.
Firefighters then transported the pickup's driver to a landing zone set up about a half-mile down the highway, where he was picked up by a REACH air ambulance and flown to an out-of-county trauma center.
Specific information about the cause of the crash and the names of those involved was not immediately available as of 10:30 p.m. Monday.
More information will be posted as soon as it is available from the California Highway Patrol.
CLEARLAKE OAKS, Calif. – A clean up day and planting party was held at Clarks Island in Clearlake Oaks on Sunday.
The island has been the scene of a variety of cleanup and restoration efforts over the last several years, after the county of Lake purchased it.
The Clarks Island Sustainability Initiative, a group of community members and leaders, has led the effort to revitalize the area, which is a highly visible spot along Highway 20.
Supervisor Denise Rushing and a group of others worked on and around the island on Sunday, and checked on a floating island installed there.
Rushing said otters ate the cattail tubers off the living – apparently cattail root is an otter delicacy, she said. The otters swam underneath and munched from below.
The living dock itself wasn't damaged, and Rushing said otters apparently don't like the other vegetation in the island, including horsetail, iris and sedge.
She said they are planning to replant the island with vegetation that is not as tasty to otters, such as water irises.
For more information visit https://www.facebook.com/pages/Clarks-Island-Sustainability-Initiative/131571996892818 .
Email Elizabeth Larson at
LAKE COUNTY, Calif. – Tabbies in a variety of colors, a Siamese and a calico cat are waiting for new homes at the county's animal shelter.
It's kitten season, so many kittens are offered along with the shelter's selection of adult cats.
Cats that are adopted from Lake County Animal Care and Control are either neutered or spayed and microchipped before being released to their new owner. License fees do not apply to residents of the cities of Lakeport or Clearlake .
If you're looking for a new companion, visit the shelter. There are many great pets there, hoping you'll choose them.
The following cats at the Lake County Animal Care and Control shelter have been cleared for adoption (other cats pictured on the animal control Web site that are not listed here are still “on hold”).
Female calico
This female calico is 1 year old.
She has gold eyes and a long, multicolored coat.
Find her in cat room kennel No. 4, ID No. 33123.
Orange tabby kitten
This male orange tabby kitten is 9 weeks old.
He has green eyes and a short coat, weighs just over 2 pounds and is not yet neutered.
Find him in cat room kennel No. 16a, ID No. 33208.
Orange tabby cat
This male orange tabby cat is 5 years old.
He has a short coat, gold eyes and has been neutered.
He's in cat room kennel No. 20, ID No. 33143.
Orange and white tabby kitten
This male orange and white tabby kitten is 9 weeks old.
He has gold eyes and a long coat, weighs just over 2 pounds and has not yet been altered.
Find him in cat room kennel 23b, ID No. 33202.
Gray tabby kitten
This male gray tabby kitten is 9 weeks old.
He has a short coat and gold eyes, weighs 2 pounds and has not yet been neutered.
He's in cat room kennel No. 23c, ID No. 33203.
'Silver'
“Silver” is a 9-year-old male Siamese mix.
He has a short, multicolored coat, blue eyes and has been neutered.
Find Silver in cat room kennel No. 54, ID No. ID: 32995.
'Joey'
“Joey” is a 14-year-old male domestic short hair mix.
He has tan coloring, green eyes and a kinked tail. He has been neutered.
He's in cat room kennel No. 55, ID No. 32994.
Gray tabby kitten
This male gray tabby kitten is 12 weeks old.
He has a short coat, green eyes and has been neutered.
Find him in cat room kennel No. 65b, ID No. 32840.
Male domestic short hair mix
This male domestic short hair mix kitten is 12 weeks old.
He has gray and black coloring and green eyes, and has been neutered.
He's in cat room kennel No. 65c, ID No. 32841.
Brown tabby kitten
This male brown tabby kitten is 12 weeks old.
He has a short coat and green eyes, and has been neutered.
Find him in cat room kennel No. 65d, ID No. 32842.
White and gray tabby
This white and gray female tabby is 2 years old.
She has a short coat and gold eyes.
She's in cat room kennel No. 94, ID No. 33184.
Adoptable cats also can be seen at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Cats_and_Kittens.htm or at www.petfinder.com .
Please note: Cats listed at the shelter's Web page that are said to be “on hold” are not yet cleared for adoption.
To fill out an adoption application online visit http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dog___Cat_Adoption_Application.htm .
Lake County Animal Care and Control is located at 4949 Helbush in Lakeport, next to the Hill Road Correctional Facility.
Office hours are Monday through Friday, 8 a.m. to 5 p.m., and 1 p.m. to 3 p.m., Saturday. The shelter is open from 10:30 a.m. to 4:30 p.m. Monday through Friday and on Saturday from 1 p.m. to 3 p.m.
Visit the shelter online at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control.htm .
For more information call Lake County Animal Care and Control at 707-263-0278.
COBB, Calif. – A moderate-sized earthquake was reported near The Geysers geothermal steamfield on Sunday.
The quake was reported at 1:32 p.m., according to the US Geological Survey.
It was centered at a depth of just over a mile, one mile northwest of The Geysers, five miles west southwest of Cobb and seven miles west northwest of Anderson Springs, the survey reported.
The US Geological Survey reported one shake report.
Another 3-magnitude quake occurred on Cobb near the steamfields on Friday, June 15.
The US Geological Survey said that quake occurred at 1:07 p.m. at a depth of nine-tenths of a mile two miles north of The Geysers, four miles west of Cobb and seven miles northwest of Anderson Springs.
Five shake reports were submitted to the US Geological Survey on the June 15 quake.
Email Elizabeth Larson at
UPPER LAKE, Calif. – A collision near Blue Lakes on Saturday afternoon resulted in two people being flown out of county to a trauma center and a third going to a local hospital.
The crash took place on Highway 20 west of Irvine Avenue at 1:55 p.m., according to a report from the California Highway Patrol.
The report said that 25-year-old Frederico P. Ramirez of Lower Lake was driving a 1996 Ford Taurus westbound on Highway 20, with 47-year-old Maria Ramirez-Sepulveda of Clearlake riding as his passenger.
Driving eastbound on Highway 20 in a 2009 Honda Fit was Margaret F. Ward, 90, of Clearlake, the CHP said.
Ward's vehicle went into the opposing lane as she was traveling through a moderate curve. The CHP said she traveled into Ramirez's path. Ramirez attempted to stop but could not avoid the collision.
The CHP said the front of Ward's Honda hit the left side and front of the Ford, causing major damage to both vehicles.
Highway 20 was closed for approximately 30 minutes for emergency personnel on scene who were evaluating injuries, the report stated.
An air ambulance transported Ward to Santa Rosa Memorial Hospital where where she was treated for moderate injuries and further evaluated by hospital personnel. The CHP said she had numerous lacerations on her head and arms.
Ramirez-Sepulveda, who lost consciousness as a result of the crash, also was transported via air ambulance to Santa Rosa Memorial Hospital with major injuries, including a suspected head injury.
A Northshore Fire ambulance took Frederico Ramirez to Sutter Lakeside Hospital. The CHP said he had minor injuries, including lacerations to his head and arms.
The CHP said Ramirez-Sepulveda was not wearing her seatbelt, but both Ward and Frederico Ramirez were using their safety equipment.
CHP Officer Steve Curtis is investigating the collision.
Like deeply-hued jewels, indigo blueberries are punctuation marks among the reds, yellows and oranges of other brightly-colored fruits in a summer salad.
Second only to strawberries in our adoration, beloved blueberries are abundant during their peak of season in June and July, giving us ample opportunity to scatter them over such summer fare.
When I entered a market the other day, I saw a produce clerk stacking endless plastic tubs of these gems onto a display. My heart skipped a beat, and then skipped one again when I saw that they were on sale for a wonderful price.
Needless to say, I scooped up four pints for my cart. I would’ve taken more (there were plenty), but I knew that these somewhat delicate berries wouldn’t hold up well to hoarding (unless frozen, of course).
Blueberries, related to huckleberries, bilberries and cranberries, are native to North America.
They were enjoyed by American Indians year-round long before European settlers and explorers arrived. They gathered them fresh in forests and bogs, preserving a good amount for their use after harvest was over.
They added sun-dried blueberries to soups and stews, and made a jerky called sautauthig (pronounced SAW-taw-teeg) from berries and meat, which they ate throughout the year.
They rubbed meats with a powder made from dried blueberries, and produced a dye for baskets and cloth from the dark pigment.
Known to them as star berries because of the star-like points on the blossom end of the berry, they were also used medicinally, making a tea from their leaves and using blueberry juice to treat coughs.
It is said that a favorite pudding-like dish made from corn and blueberries was shared by American Indians at the first Thanksgiving meal.
Today the U.S. is by far the largest supplier of both cultivated and wild blueberries in the world.
Most of the blueberries sold fresh in markets today are hybridized berries, bred for their plump size and juicy taste.
These cultivated berries are also known as highbush blueberries, as the bushes on which they’re grown can be as high as 12 feet; however, when cultivated, they normally range between four to seven feet high.
In contrast, lowbush blueberries are those which are often referred to as wild blueberries. In their native state, they’re normally lower than two feet tall.
Wild blueberries are never cultivated, but are harvested in the wild. These smaller, nutritionally more powerful berries are rarely marketed fresh; rather, they’re packaged and sold as frozen berries.
One caveat about blueberries, however: Buying organic is highly recommended.
According to the 2011 report, “A Shopper’s Guide to Pesticides,” blueberries grown in the United States are among the 12 foods on which pesticide residue has most frequently been found. Blueberries rank number ten on this list of the “dirty dozen.”
In addition, studies have shown that organically grown blueberries have impressively higher levels of antioxidants than their conventionally grown counterparts.
The health benefits of blueberries – phytonutrient superstars that they are – are legion.
They contain significant amounts of antioxidants, as well as no less than 16 phytonutrients, all of which work to protect the body from disease.
They’re an excellent source of bone-healthy vitamin K and have very good stores of free radical-scavenging vitamin C and manganese.
They’re also a good source of heart-healthy fiber.
In addition to whole body antioxidant support, studies have shown that blueberries contribute to cardiovascular health, lowered blood pressure, eye health, protection against cancer and healthy blood sugar levels.
Studies have also reflected their benefit to the improvement of cognitive abilities, including memory restoration in older people.
Choose berries that are firm, with a uniform hue and a whitish self-protective “bloom” on the skin’s surface. You may gently shake the container to see if berries move freely; if not, this may indicate that they’re soft or moldy.
Fresh berries are fragile and should be handled with care. Wash them briefly and carefully just before use, so as not to prematurely remove the bloom from the berries.
Berries should be stored in the fridge in a covered container, where they’ll keep for up to three days. Berries at room temperature will likely spoil quickly.
Recent research has shown that the antioxidant properties of blueberries are not reduced by freezing – good news – though a slight change in texture may occur.
Wonderful vinaigrette dressings, marinades, and sauces are made with blueberries. They’re a favorite in muffins, and they do well in some savory applications, such as being cooked with pork or utilized in a fresh green salad with salmon.
Lemon and cinnamon are wonderful matches for this berry. Try them in a lemon scone, or in yogurt with cinnamon, for example.
This flavor combination was the inspiration for today’s recipe, blueberry-ricotta pancakes, which might be nice for a hearty Father’s Day brunch. They were a hit in a culinary class I offered on breakfast foods.
They’re wonderful topped with lemon syrup, and a recipe for that is included below.
My best wishes to all fathers today. May you be honored and blessed.
Blueberry-Ricotta Pancakes
This recipe makes about 12-14 pancakes.
Ingredients
2 egg whites
2 tbsp butter, melted
1 - 2/3 cup buttermilk
1 - 2/3 cup all-purpose flour
1 - 3/4 tsp baking powder
1 - 3/4 tsp baking soda
1 pinch (1/8 tsp) of salt
1 tbsp sugar
1/2 cup ricotta cheese
¼ - ½ tsp cinnamon
A few handfuls of fresh blueberries
Procedure
Sift the flour, baking powder, baking soda and salt into a large bowl.
Pour the buttermilk, butter and sugar into the dry ingredients and mix until incorporated.
Whip the egg whites into stiff peaks and gently fold them into the batter using a spatula.
Mix the cinnamon with the ricotta and add in tablespoon sized drops to the batter, lightly mixing in.
Heat a large frying pan or griddle to medium high heat. Using a ladle scoop about 3/4 of a cup of batter onto the heated surface. Drop as many blueberries as you'd like onto the surface of the pancake (about 5 – 7 works well).
When you see bubbles across the surface and the bottom of the pancake is golden, flip & cook until lightly golden.
Serve with lemon syrup (recipe follows).
Notes: I recommend whole milk ricotta for this recipe, but part-skim will work. If fresh blueberries are unavailable or are of poor quality, frozen blueberries will work. (Add them to the pancakes while still frozen.) Maple syrup may be used in place of the lemon syrup; if so, a little lemon zest can be added to the batter, if desired.
I found the inspiration for this recipe on a food blog called “Our Sweet Life” at www.sweetlifekitchen.com . Their recipe in turn was inspired by one they saw on a Food Network show that featured the BLD Restaurant in Los Angeles. I tweaked it just a bit by adding cinnamon to the ricotta, changing the whole milk to buttermilk and creating a lemon syrup to accompany it.
Lemon syrup
This recipe makes about 1 – 1/2 cups.
Ingredients
1 – ½ cup sugar
Finely grated zest of 1 lemon
1 cup water
Juice of 1-2 lemons, strained, depending upon juiciness and taste
Procedure
Combine the sugar and water in a small saucepan and bring to a boil.
Reduce to a simmer and add the zest and juice.
Cook until slightly thickened but pourable, about 10 minutes.
Notes: The syrup will keep for up to twp weeks if refrigerated in an airtight container. Start with the juice of one lemon and adjust with more as needed. The syrup can also be used as a topping for baked goods, such as lemon-poppy seed bread, or as a refreshing beverage when mixed with sparkling water and ice.
Esther Oertel, a freelance writer, cooking teacher, and speaker, is passionate about local produce and all foods in the vegetable kingdom. She welcomes your questions and comments and may be reached at
