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Ifyoudon'thavean abundant garden this year, don't worry. You can still make these won- derful, summery gifts to hold on to for Christ- mas. How wonder- ful it will be when you welcome the holiday season and your gifts are ready to go. You can find everything you need here at a local farm- ers market. POTPOURRI. Create a potpourri mix with dried flowers, petals, herbs and fruits from your garden. Add essential oil to inten- sify the fragrance. Pack- age the mix in glass- ine bags or jars. Embel- lish with a pretty ribbon. (Search online for more specific instructions.) FREEZER JAM. Mix 2 cups smashed, fresh strawberries with 4 cups sugar, and let stand for 10 minutes. Meanwhile, stir one package dry pec- tin into cup water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 min- ute. Stir the boiling wa- ter into the strawberries. Let the mixture stand for 3 minutes before pouring into jars or other storage containers. Seal the con- tainers, and leave them for 24 hours before put- ting them in the freezer. Store frozen until gift- giving time. Makes 5 pints. FREEZER SALSA. Finely chop 20 pounds to- matoes, 2 cups fresh ci- lantro, 2 large onions, 10 cloves garlic, 10 seeded ja- lapenos, 6 habanero pep- pers (or to taste) and 2 green peppers. Place all chopped vegetables in a large pot. Add 2 table- spoons cumin, cup salt, cup white vinegar and the juice of 6 limes. Bring to a boil, lower tempera- ture and simmer for 2 to 3 hours. Drain excess liq- uid. Fill 3-cup plastic con- tainers with salsa, leav- ing inch of head space. Let the salsa cool. Seal the containers, and keep them in the freezer for up to one year. Makes 18 cups salsa. GARDEN SEEDS. If you save seeds from your favorite garden plants, create a great gift for a fellow gardener by pack- aging the seeds and pre- senting in a decorative way. Take photos while your garden is at its peak beauty to include with your gift. ZUCCHINI PICKLES. These are a great way to utilize extra summer zucchini and also make Christmas gifts ahead of time. Place 2 pounds sliced zucchini and 2 sliced medium onions into a large, nonreactive pot. Add cup salt and enough water to cover the vegetables. Let stand for 2 hours, then drain well. In a 2-quart saucepan, bring 2 cups white vine- gar, 2 cups sugar, 1 tea- spoon each celery seed and turmeric, and 2 tea- spoons mustard seed to a boil. Pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 minutes. Voila. Pack pickles in hot, sterilized jars and seal — process according to jar manufac- turer directions. Makes about 3 pints. LEMON CURD. In a medium saucepan, beat 6 tablespoons butter and 1 cup sugar with an elec- tric mixer for about 2 minutes. Slowly add 2 large eggs, plus 2 large egg yolks. Beat for 1 ad- ditional minute. Mix in 2/3 cup fresh lemon juice. The mixture will look curdled, but it will smooth out as it cooks. Cook over low heat un- til it looks smooth. In- crease heat to medium and cook, stirring con- stantly, until the mixture thickens, about 15 min- utes. Do not allow mix- ture to boil. Remove curd from heat, stir in 1 tea- spoon lemon zest. Trans- fer curd to jars or plas- tic containers. Let them cool in the refrigerator — the curd will thicken as it cools. Then put the lids on. Curd can be fro- zen for up to 1 year with- out the quality changing when thawed. To thaw, place container in the re- frigerator for 24 hours before intended use. After thawing, consume within 4 weeks. Wouldyouliketosend a tip to Mary? You can email her at mary@ everydaycheapskate.com, or write to Everyday Cheapskate, 12340 Seal Beach Blvd., Ste. B-416, Seal Beach, CA 90740. EVERYDAYCHEAPSKATE Six Christmas gi s to make during summer Mary Hunt Members of the Amer- ican Legion Mt. Lassen Post #167 attended the eight grade graduation at eight local schools in June to present the American Legion Student Award to 15 students. This is the highest honor awarded to youth the American Legion presents. The award is based on courage, honor, leader- ship, patriotism, service and scholarship, all of which if cultivated, are calculated to result in better citizenship. It is the American Le- gion's desire that wher- ever the students go and whatever they can do they will be guided by the highest and holiest ideals. Legionnaire Joanne Wilson presented the American Legion Student Awards to Stevie McKen- zie and Trace Lawrence at their graduation from Bend Elementary School. At the Manton Joint El- ementary School gradua- tion, Legionnaire Joseph Gomez presented the American Legion Student Award to Dominic Corder and Sarah Yeargan. Medals and certificates were awarded to Sacred Heart — Deshawn Vi- cuna and Jocelyn Wigno; Reeds Creek — Emilia Sa- linas and Aaron Brown- ing; Gerber Elementary — Amalia Nicole Nava; Las- sen View — Emily Chrasta and T.C. Drury; Berren- dos Middle School — Jas- mine Welks and Eli We- hbey and Vista Prepara- tory — Sage Lozano and William Strider. AMERICAN LEGION 15 students receive awards from Post 167 COURTESYPHOTOS Legionnaire Joanne Wilson presented the American Legion Student Awards to Stevie McKenzie and Trace Lawrence at their graduation from Bend Elementary School. At the Manton Joint Elementary School graduation, Legionnaire Joseph Gomez presented the American Legion Student Award to Dominic Corder and Sarah Yeargan. The Tehama Conserva- tion Fund, the nonprofit branch of the Resource Conservation District of Te- hama County, is excited to announce that the date has been set for the 2016 Wild & Scenic Film Festival On- Tour in Red Bluff. Mark your calendars to join the adventure at 7 p.m. Saturday, Nov. 12, at Red Bluff's State Theatre. The fund and event part- ner Sacramento River Dis- covery Center are busily preparing for another wild evening of adrenaline, in- spiration and reflection through stunning cinema- tography and first-rate sto- rytelling. Festivalgoers can expect an evening of award-win- ning short films about ad- venture in the great out- doors and conservation concepts. Craft beer, raffle prizes and the regional or- ganizations present with displays in the lobby will add to the wild experience. Event organizers rely on sponsors to help keep ticket prices reasonable at $12 general admission and $10 for students. The fund and the center request sponsorship from businesses and individuals for this year's event. There are several levels of spon- sorship; one is surely right for you. Have your logo or name on the big screen at the State Theatre as a Sil- ver, Gold or Platinum spon- sor. Check out the sponsor advertising from last year at www.wildandscenicred- bluff.weebly.com. The festival is a benefit for the fund and the center. For more information and to lock in sponsorship, do- nate raffle prizes and vol- unteer opportunities, write to the district at tcrcd@te- hamacountyrcd.org or call 527-3013 x117. CONSERVATION Date set for Wild & Scenic Film Festival Slide the City, a Sack Lunch Productions will be bringing its giant water slide to Redding on Sept. 17 as a fundraiser for Kids Kingdom at Enterprise Park. This will be just the sec- ond Slide the City event to ever take place in Califor- nia and all water used will be 100 percent recycled. When the record-long inflatable water slide hits the Redding asphalt, Placer Street and Chestnut Street will be transformed into a huge late summer block party. Families and friends will slip and splash down the giant water slide while onlookers enjoy the surrounding festivities. "We are beyond excited to host our second event in California," said co- owner, John Malfatto. "We hope to show other cities in California how great this event is and how it can be used to promote responsible water use." This exciting event not only brings one-of-a-kind water fun to downtown Redding, but supports the Kids Kingdom 2 play- ground renovation at En- terprise Park." Redding Recreation Su- pervisor Jennifer Moore added, "Slide the City reg- istrants can help fund the Kids Kingdom 2 project by using a special online promo code KIDSKING- DOM, and have great fun and help a great cause." All participants are invited to take a break from the heat by speeding through three city blocks on inner tubes. The block party will include food, music, local vendors and entertainment. Online registration is open at www.slidethecity. com/location/redding. All those over 5 years of age and 46 inches tall are welcome to slide. 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