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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