October Gave a Party
The leaves by hundreds came-the chestnuts, oaks & maples and leaves of every name.
The sunshine spread a carpet and everything was grand-
Miss weather led the dancing and Professor Wind led the band.
*Compiled by Lyssa Watkins,
Founded in 1948, Seal Rock Garden Club is a 70 year plus community non-profit organization formed for coastal gardeners to share their knowledge of plants and to provide a social setting for individuals interested in gardening, conservation and support of community gardening projects. A housing barracks for conscientious objectors during World War II, the clubhouse originally located at Camp Angell, Waldport was purchased at auction for $306 and was moved to its' present site in Seal Rock in the 70's.
Monthly meetings are held every 3rd Wednesday of the month, from September to June with presentations on gardening topics relevant to coastal gardening. Meetings begin at 11:00am, with monthly presenter, followed by general meeting and lunch provided by members.
****Next meeting will be held on November 20th****
Presentation: From Nature to Art- Artist Debbie Aken
We meet when the weather starts to turn cool and rainy, allowing us maximum time in the garden during the warmer, drier summer growing months. Field trips to private and public gardens are available to members as well as visitors throughout the course of our "club season". Experts from Oregon State University, private enterprise, University of Oregon and others in their field of expertise present informative lectures and demonstrations on horticulture, flower arrangement and master gardening. Presentations begin at 11:00 a.m. followed by a business meeting and a light lunch. Our meetings are free and open to the public. The club is a non-profit organization, 501 (c) (4).
Each year members are involved in two major fund raising events, the Greens Sale in December and the Flower and Plant Show in June.
Our annual Christmas Greens Sale takes place in early December. The 2019 sale will be December 7th from 9am-1pm. This year, we will be featuring a limited supply of non-living wreaths such as the beautiful shell wreath (pictures left) Fresh Green wreaths with a bow may be pre-ordered by November 26. Please send inquiries to Susan Thompson using the "contact us" button at the top of this website.. Locally grown greens are crafted and designed into wreaths, swags, and table arrangements made by members. Holiday gifts, small live decorated trees and a raffle of gift items are available for purchase. Funds from the Greens Sale are used for maintaining the clubhouse and grounds.
The Flower and Plant Sale in mid-June is an end of the year event with the clubhouse decorated with spring flowers and the surrounding yard full of sale plants suitable for coastal gardens. Mark your calendars for our Plant Sale. Gardeners start lining up early to buy plants. Sales are brisk. A portion of the funds raised go to nonprofit organizations that support gardening, education, conservation and local civic gardening projects.
Kudzu vs. Wild Cucumber ????
By Sally Noack
Common Names: Kudzu, Japanese arrowroot
Scientific Name: Pueraria montana (syn: Pueraria
montana var. lobata, Pueraria lobata)
"Growin Coastal" is the work of members Betty Bahn and Sally Noack. This garden-wise contribution is culled from their many years of coastal gardening experience, research and education. Their presentations, "Horticultural Table Notes", at our monthly meetings guide members on practical, timely how-to measures on what to do in the garden, information on garden events, and in-depth answers to questions and whatever and anything anyone wants to talk about. "Growin' Coastal" aims to continue to offer their guidance here in written form. In this issue, we offer Sally's contribution to "Growin' Coastal" as Betty's appeared in an earlier posting.
Debbie Aken is a Yachats resident. She taught art classes for 30 years in Oregon public schools and currently belongs to the Yachats Art Guild. She is enjoying her retirement as a local artist using many different mediums; one of which is print making. Debbie will demonstrate a form of print making called mono printing using real plants that have been dried and pressed. During her presentation she will share techniques and examples of different ways to create art right from your own yard. As a part of this presentation there will be opportunities for individuals who are interested to make a piece of print art of your own. Bring some pressed flowers or leaves and see what you can create!
The photo on the left depicts a wall sized quilted mural on display at the clubhouse made by Lois Pleger, a member. The photo does not fully capture the beautiful design and craftsmanship of the quilt.
Our members take turns each month in generously providing delicious luncheons and sharing their favorite recipes with us. There are many recipes to test and enjoy here, but unfortunately we have room for only a few. Each month we will feature one or two dishes that are sure to become your favorites.
Cinnamon Apple Dessert Chimichangas
submitted by Carrie Davis
4 baking apples, chopped ( I use a mix of Granny Smith and gala apples)
1 1/2 cups water
1/4 cup cornstarch
3/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbs. lemon juice
For the Chimichangas
8-10 small flour tortillas
1/2 cup sugar
1 Tbs. cinnamon
Oil for frying
Instructions pie filling
-Combine the water, cornstarch, sugar, cinnamon, salt and lemon juice in a medium saucepan and bring to a boil. Cook for approx. 3 minutes, or until the mixture becomes very thick.
-Add the chopped apples and reduce to a simmer. Allow the apple mixture to simmer until the apples become just tender (approx. 10 min.). Allow the mixture to cool.
For the Chimichangas
-Mix cinnamon and sugar in a shallow bowl and set aside.
-Spoon apple pie filling across the bottom 1/3 of the tortilla.
-Roll in both sides of the tortilla before rolling up the bottom of the tortilla over the filling and continue to roll the tortilla up like a burrito.
-Meanwhile, heat a small skillet with 1/2 an inch of oil. Once oil is hot, fry the chimichangas on all sides until tortilla turns a golden brown (approx. 30 seconds on each side).
-Remove the chimichangas to a paper towel-lines plate and allow to drain briefly. Immediately roll the warm chimichangas in the cinnamon sugar mixture to coat and serve.
-You can serve the chimichangas drizzled with caramel sauce.
"Clubhouse Bulletin Board" posts information in a downloadable format on classes and
activities of interest to gardeners in our community .
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Disclaimer: The views and opinions expressed are those of the authors and do not reflect the official policy or position of the Seal Rock Garden Club. Any content provided by our authors are their opinion and are not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone or anything.
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