MY FAVORITE RECIPES By Mary Collins: Meet Rhod McIntosh

Rhod McIntosh, a graduate of Colfax High School in 1958 and then Wenatchee Junior College, is a conservation-minded farmer and an effective steward of the land he farms.

Fifty six years ago this month, Rhod McIntosh braved the snow-drifted county roads to bring his bride, Barbara, home to the house he grew up in along Fourmile Creek. The couple met when one of Barb’s sorority sisters organized some blind dates, and Barb said “I get the tall one.” All these years and four children later they are still in this house.

Rhod graduated from Colfax High School in 1958 and from Wenatchee Junior College before returning to the farm. He farmed first with his grandfather and father and then on his own all of his professional life. He is retired from driving the combine now, but keeps up the chores routine with a herd of Black Angus cattle. He still sports the bib overalls he is known for having worn, before and after they were fashionable in the 1970s.

Rhod is a conservation-minded farmer who has worked with several agencies to monitor and protect soil and water quality on the ground he farms. He is interested in no-till practices and the natural and least invasive ways to improve soil and water infiltration. His crop fields are noted for their organic matter and infiltration rates.

Rhod has been proactive with improving stream water quality with data from underwater temperature sensors showing stream water leaving the farm cooler than when it entered. He has served on the Whitman Cattleman’s Association, the Board of the Colfax Grange, the Whitman County Growers Board, the Whitman County Planning Commission and the Whitman Conservation District.

When he retired from the Whitman Conservation District, the Palouse Conservation District gave him the “Thinking Outside The Box and Conservation Innovation Award.”

Rhod has traveled a lot of the world, including New Zealand, Scotland and parts of Europe. A few years ago he and Barb took the entire family, including all four kids, a daughter-in-law, a son-in-law and five grandchildren, on a cruise to Alaska. The family also really likes Hawaii, especially Maui, from which Rhod, Barb and their two oldest daughters just returned. The family, which since he became a grandparent and at his request, has taken to calling Rhod “Grumpy” rather than Grandpa, likes to spend as much of the summer as they can on Lake Pend Oreille.

Forty some years ago Barb was the subject of this column. Today it's Rhod’s turn to share with us the results of an interest he discovered more than 20 years ago, sourdough baking. Rhod’s sourdough is always requested when he meets up once a year with old college friends. On one trip his sourdough waffles were requested three mornings in a row ... unexpectedly! He ended up buying more flour from the local pizza parlor as the one grocery store was closed.

Recipes

Sourdough Waffles

1 cup sourdough starter

2 cups warm water (80-90 degrees)

2-1/2 cups flour

1 egg

1/4 cup vegetable oil

1/4 cup milk or cream

2 Tbsp. sugar

1 tsp. salt

1 tsp. baking soda

Evening before making waffles combine and mix thoroughly sourdough starter, warm water, and flour in a large non-metal bowl (make sure bowl is big enough for lots of expansion). Cover and set in warm (80-85 degree) spot for 10-12 hours. Measure one cup and refrigerate for future starter use. To the remaining batter add the egg, oil, and milk. Combine sugar, salt, and baking soda. Stir to blend then sprinkle over batter and fold in gently. Let batter rest for five minutes then bake in hot, lightly greased waffle iron.

Sourdough Cornbread

1 pkg. yeast

2 cups warm water

3/4 cup sourdough starter

1/4 cup salad oil

1/4 cup light molasses

2 tsp. salt

2 cups yellow cornmeal

6 cups flour

Mix water and yeast, allow to dissolve. Mix yeast with sourdough starter, oil, molasses, salt and cornmeal. Stir in most of flour. Knead, adding remaining flour. Place in a greased bowl and let rise 1 to 1-1/2 hours. Divide in half. Knead each half until smooth. Shape for pans. Cover with light dish towel and let raise another 1 to 1-1/2 hours. Bake at 375 degrees F for 30-35 minutes.

Sourdough

Banana Bread

1/3 cup shortening

1 cup sugar (1/2 white, 1/2 brown)

1 egg

1 cup mashed banana

1 cup sourdough starter

2 cups flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

3/4 cup chopped nuts

Cream shortening and sugar, add egg and mix until blended. Stir in banana and sourdough starter. Sift flour with salt, baking powder, and baking soda. Add flour mixture and walnuts to shortening and sugar mixture. Stir until just blended. Pour into three small loaf pans. Bake at 350 degrees F for 40-45 minutes.