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).
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.
Roses are Red and
Violets are Blue --
But they don't get around
Like the Dandelions do!
*Compiled by Lyssa Watkins,
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.
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.
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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.