Seal Rock Garden Club is closed for the summer, next meeting Sept 18,2019

Seal Rock Garden Club

10377 NW Rand St. 

Seal Rock, OR 97367


About Us


History of the Club

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 from September to June with presentations on gardening topics relevant to coastal gardening.  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). 


Special Events

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 and Gift Sale takes place in early December.  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.

Thought for The Month

Roses are Red and 

Violets are Blue --

But they don't get around

Like the Dandelions do!  


*Compiled by Lyssa Watkins, 

 SRGC Member




      Kudzu vs. Wild Cucumber ????

      By Sally Noack

     Common Names:  Kudzu, Japanese arrowroot

     Scientific Name:   Pueraria montana (syn:  Pueraria  

     montana var. lobata, Pueraria lobata)    

  • Description:  Kudzu is a fast growing perennial vine in the Fabaceae (pea) family.  The dark green leaves alternate on the vines, have three distinct leaflets that are sometimes lobed, and are hairy on the undersides.  The taprooots can grow to be quite massive, and can weigh hundreds of pounds.  The pea-like flowers are dark pink to purple, (sometimes red), and they are often pleasantly fragrant, like grapes.  Kudzu mostly spreads vegetatively, but it also can spread by seeds that grow brown, hairy, flattened pods.  

  • The plant grows a bit like English ivy (Hedera helix) or manroot (Marah oreganus, also called wild cucumber).  However, the leaves,  fruits, and flowers of these plants are quite distinct.  Ivy has small yellow-green flowers and dark purple berries.  A vining native perennial in the cucumber or gourd family (Cucurbitaceae), manroot has white flowers and green spiky cucumber-like fruits, while kudzu has purple flowers and dark brown pea-like pods.  All three plants have lobed leaves, but kudzu is the only one with 3 separate leaflets. 

  •  The reason why common names can be confusing:  the following describes another plant sharing the name wild cucumber, but it is not our manroot.  "In late summer you may notice trees or shrubs festooned with crowns of white flowers that obviously are not the woody plant blooming.  Look closely and you'll notice the leaves and individual flowers look just like that of a cucumber -- this is wild cucumber or balsam-apple, Echinocystis lobata.  The name Echinocyctis comes from the Greek echinos for "hedgehog" and systis for "bladder", appropriately describing the spiny fruit.  A vining native annual in the cucumber or gourd family (Cucurbitaceae), wild cucumber is often overlooked until it it large and sometimes has engulfed the other plants it is growing on.  It occurs throughout much of North America, including all of Wisconsin.  Its native habitat is along streambeds, swamps, and moist thickets or roadsides.  As a fast-growing, warm season annual, wild cucumber grows from seed each year, germinating after the last frost."  Remember, Manroot is a perennial.  

  • Similar Symptoms, Different Causes:  A friend  asks, "Why are some branches of my lilac (Syringa spp.) showing wilted leaves, dieback, and/or weakened growth, and even death?"  Here are a few answers: 1) Physical tree or shrub damage, which can be caused by lawnmowers or weed-eaters scarring the base of the plant and disrupting the flow of the nutrients to branches.   2)  The Red-breasted Sapsucker (a woodpecker) is responsible for some tree damage in our area.  Sapsuckers drill 1/4 inch holes in the bark of trees and large shrubs, especially those with thin bark, in horizontal or vertical lines.  These holes are often mistaken for insect damage by beetles and other bark boring insects.  However, insects inflict random bark damage; their holes are fewer and smaller and not in orderly rows like sapsucker holes; and there is often boring dust (frass) in or on the ground around them.  Sapsucker damage does not indicate that the tree or shrub has an insect problem as sapsuckers drill for tree sap, not insects.  (For more information and control of sapsucker damage see   3) Insect damage by the Lilac (Syringa) - Ash borer (Podesesia syringae).  This insect resembles a paper wasp.  Adult moths overwinter in the bark, emerging from small exit holes in spring.  They mate, deposit eggs on the bark at the base of plants leaving telltale sign of frass or sawdust, and the young larvae tunnel under the bark.  At maturity the life cycle begins again.  After infestation, plants will eventually show branch dieback and weaken growth or die.  (For more information including management/control of this insect pest see      

  • Other Gardening News:  1)  Garden Gate magazine May/June 2019 and April 2019 issues have wonderful articles and photos of butterflies, their larval caterpillar stage and their host plants, and spring gardens.  I found both issues packaged as one item at Costco.   2) Better Homes and Gardens magazine published a special issue entitled "Succulents" which has lots of great information and ideas for using  succulents in gardens and containers, etc.  3)  A note on best practices:  please try to use the least toxic control method for weeds, plant pests, and diseases.  Recently court cases regarding glyphosates (such as Round-Up) as cancer causing agents have been won against chemical manufacturers (reference: Science Magazine, May 22, 2019).  Please always follow the package directions if you use any chemical.  More information is available at your local OSU Extension Office. 

by Betty Bahn and Sally Noack

"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. 

Coming Events at the Clubhouse


                                         THANK YOU!

We want to express our appreciation to everyone who supported our Plant Sale and Flower Show.   Thanks to you, we had a very successful sale.   We hope that you had fun, found the plants you were looking for, and enjoyed and were inspired by the Flower Show.   We'd like to hear how we can make 2020's sale even better.  Click on our "Contact Us" button, and share your ideas with us. Thanks, again.  

Following our June meeting, we are on a summer break with no scheduled  programs or events.   We take this time off to work in our gardens, visit with friends and family, travel and plan for the upcoming year of programs which starts again in September.   Visit our site to see the exciting programs the Programs Committee will present next  season.   Have a wonderful summer!

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.  

The June luncheon was a bountiful potluck of salads and desserts provided by Members.  Here are our favorites. 

Pasta Salad with Roasted Eggplant, Chile and Mint from Melissa Clark, "New York Times Cooking" (NYT Cooking), adapted by Emilia Lacy

This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars.  To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with raw tomatoes and a handful of salty capers (or olives).  Then dress the vegetables and pasta in a pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.  The final results are well worth your time and effort!

Yield:  2 generous servings

Time:  45 minutes

1 and 1/2 pounds eggplant, cut into 1-inch cubes

5 tablespoons extra-virgin olive oil, more as needed

1/2 teaspoon kosher salt, more as needed

1/4 teaspoon black pepper, more as needed

1 large ripe tomato, cored and diced (1 1/2 cups) 

1/2 pound dried penne

3 garlic cloves, peeled and smashed

3 anchovy fillets

Large pinch chile flakes

2 tablespoons drained capers, or 1/4 cup sliced black olives

Freshly squeezed lemon juice

1/4 cup torn basil leaves

2 tablespoons torn mint leaves

2 cups fresh spinach leaves, torn into bite sized pieces

2 tablespoons finely chopped chives or green onions

1.  Heat oven to 400 degrees.  On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Spread into one layer.  Roast, tossing occasionally, until the eggplant is golden brown, about 25 - 30  minutes. 

2.  Place tomato in large bowl and sprinkle lightly with salt. 

3.  Bring a large pot of salted water to a boil.  Cook penne to al dente according to package instructions; drain well. 

4.  While pasta cooks, heat a large skillet over medium-high heat.  Add 2 tablespoons oil.  Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes.  Turn off heat and, using slotted spoon, transfer garlic to cutting board.  Let garlic cool for a few minutes, then chop up and add back to the oil.  Pour garlic-chile into bowl with tomatoes.  Add eggplant and capers, and toss well.  

5.  Add pasta to bowl with eggplant and tomatoes.  Season with salt, pepper and lemon juice to taste, and drizzle generously with oil.  Toss in herbs and spinach.  Serve warm or at room temperature.  

Clubhouse Bulletin Board

"Clubhouse Bulletin Board"  posts information  in a downloadable format on classes and 

activities of interest to gardeners in our community . 

No postings at this time!

Files coming soon.