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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (May 24, 2018)
22 // COASTWEEKEND.COM Ferment your own Sou’Wester Garden Club plant sale offers hundreds of specimens lunch after workshop SEASIDE — Celebrating their 72nd anniversary as a community organization, the Seaside Sou’Wester Garden Club will once again hold its annual plant sale 9 a.m. to noon Satur- day, May 26, at the Seaside Civic & Convention Center. Credit/debit cards will be accepted. Hundreds of reason- ably priced plants grown by club members are for sale at the once-a-year event. Unique planters and gifts are available, as are locally produced baked items, preserves and other from-the-garden treats. Club members are on hand to identify plants and give advice on planting and growing selections. For many years, the en- tire sale has sold out within the three hours, so buyers are encouraged to come early for the best selection. Proceeds from the sale of all goods are used to support community initiatives in keeping with the mission of the nonprofit club. Financial and in-kind support is given to the annual Downtown Seaside Hanging Flower Basket Project, the Seaside High School Garden, the Butter- field Cottage garden and grounds maintenance, and the down-to-earth hands- on-knees gardening project. The Garden Club Grant Project introduced a raffle and silent auction fund this year. Through an applica- tion process, grants of $100 to $500 are awarded to worthy projects that benefit our local community and support our education- al mission to “become caretakers of our air, water, forests, land and wildlife.” Three grants have been awarded this year. Camp Kiwanilong; Josh Saran- paa, executive director of the North Coast Wildlife Center; and Shiqi Dotson of Seaside Heights Elementary School have each received awards. Applications are avail- able from club members and there is no deadline for submission. Three raffle items in- clude “Life’s a Garden … Dig It,” “Vintage Rust is a Must” and “Wave of Succu- lents,” which have been created as original artistic additions for gardens. Tickets are available for $1 each or six for $5. The raffle drawing will be held at the end of the sale on Saturday, May 26, and you do not need to be present to win. The Sou’wester Garden Club meets the fourth Wednesday of every month at the Bob Chisholm Community Center. For more information, call 971-221-4680 or email gardenclub.sw@yahoo.com. HAPPY HOUR 4 TO 6 PM Everyday $ 2.50 wells and $ 1.50 Hamm’s SATURDAY MORNING Try our new Crab Omelette with a Slutty Mary ENTERTAINMENT Jonah Sissoyev Americana (from Tacoma) May 26th, 2018 MEAT BINGO 6:30 PM every Sunday night 281 W. Marine Drive Astoria • 503-338-7291 SEAVIEW, WASH. — OlyKraut owner Sash Sunday will host a workshop on fermenting vegetables 10 a.m. to 2 p.m. Saturday, May 26, at the Sou’wester Lodge in Seaview, Wash. Sunday will present the basics of vegetable ferments. Participants will make a batch of sauerkraut and a batch of kimchi before the day is done. We will go through the basic sauerkraut- and kim- chi-making process, take a dive into the science of fer- mentation and discuss why probiotics are awesome. Sunday will also answer questions and go over trou- bleshooting for your home ferments. Come with jars and questions; Sunday will bring veggies and know-how. Sunday grew up in the Pacific Northwest and, in 2008, founded OlyKraut to put her fermentation fanati- cism to work building a food system that supports healthy people and farms. OlyKraut makes raw, delicious fermented vegetables with mountains of local produce while sharing the wonders of probiotic foods with the community. COURTESY SEASIDE SOU’WESTER GARDEN CLUB ‘Vintage Rust is a Must’ will be raffled off at the Seaside Sou’Wester Garden Club’s plant sale. LOOKING TO PURCHASE OR REFINANCE A HOME, we are ready to help you with your mortgage needs Lance Allbr itton c:503-801-2400 o:503-338-5200 TRAV WILLIAMS PHOTO Sash Sunday She has a bachelor of arts from Evergreen State College and a masters of business administration in sustainable systems and cer- tificate in sustainable food and agriculture from Pinchot University. The cost of the workshop is $30, plus a $10 material fee to be paid directly to Sunday. Bring two 1-quart jars and a large, sharp knife for chopping. For lunch at the end of class we will make tempeh reubens with ingredients containing gluten, dairy and soy, so pack a lunch if that’s not your jam, or bring your own gluten-free bread or soy-free protein. Hot tea and coffee will be provided. The workshop is for 10 students max. RSVP to souwesterfrontdesk@gmail. com or 360-642-2542. This workshop is part of the Sou’wester’s Spring 2018 Workshops Series. COURTESY SOU’WESTER LODGE
