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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (Sept. 16, 2015)
10A COTTAGE GROVE SENTINEL September 16, 2015 T RAFFIC Continued from page 1A 2014-15, which he said could be attributed to the re- alignment of the intersection by the Oregon Department of Transportation in 2013, though it’s too early to tell. A close second was the East Main/15th St. intersection, which Meyers pointed out was essentially the Safeway driveway, where 28 accidents occurred since 2009. “It isn’t controlled, and there are a lot of things going on there,” he said. Next on the list was Gate- way Blvd. between Harvey Road and Oswald Ave., “es- sentially fast-food alley,” ac- cording to Meyers, and the site of 25 accidents. One surprising intersec- tion, Meyers said, was at 8th and Main Streets, which saw 11 accidents despite lesser volume than the other in- tersections. Some council- ors suggested that visibility there might be a problem, and Councilor Mike Fleck stated that he believed the stop light at Main and Highway 99 was too short to allow cars to move through. Meyers pointed out that the City cannot set its own speed limits, which are set by a spe- cial state commission. He said that, in areas where ODOT has set a speed limit that seems high, the City could poten- tially add striping, bike lanes or other features to foster a perception that it’s necessary for drivers to slow down. Murphy asked if, in the end, the Council would essentially be trying to lower speeds at certain locations, and Meyers responded in the affi rmative. Mayor Tom Munroe, though, wondered what good might come of the discussion. “What good would it do us if we have no authority to change anything? he asked. Murphy responded that the Council could at least identify problem areas and then start seeking solutions. The Coun- cil requested that City staff isolate areas of higher risk and provide more in-depth data for them, and Meyers said he would do so in ad- vance of another look at the data, tentatively set for a No- vember Council meeting due to the planned absences of councilors at meetings until that time. — to help appoint Brent Cza- ban, Weyerhaeuser’s manager in Cottage Grove, to serve as the wood products represen- tative to the Cottage Grove Community Foundation. During deliberations af- ter the candidate interviews, Councilor Jake Boone com- mended the strong pool of candidates. “I’m not going to feel bad about appointing any of the three,” he said. “Every one said something I really liked.” “Amy (Slay) was quite a surprise for me,” said Mayor Tom Munroe. “There’s a lady who really wants to learn, who had solid, common-sense answers without an agenda.” Councilor Heather Murphy praised Slay as being open and as someone who would be mindful of representing the City at all times. Murphy later added that having another woman on the Council could help offer a different voice and more diversity. After the meeting, Council- or Garland Burback said Slay carried herself well and was more than willing to learn. “We’ve all been new at one time or another,” Burback said. Slay, the mother of two boys, said that now that they’ve en- tered high school and she has more time to herself, she has been seeking a way to be a part of her community. “I came into this wanting the best person to get the posi- tion even if it wasn’t me,” she said. “I’m just a real person. I have no ties to any particu- lar organizations or any par- ticular agenda. My kids have been my sole focus, but I’ve got a little more freedom, and I found something I wanted to be part of.” S LAY Continued from page 1A City’s Budget Committee and is the owner of his own information technologies company. Beckes has been the owner of Jack Sprats Res- taurant on Main Street for the past 2 ½ years and currently serves on the Cottage Grove Planning Commission, while Slay works at Weyerhaeuser but did not have prior experi- ence in government. That is, until Monday night, when the Council unanimous- ly voted for Slay to represent Ward IV and she was sworn in and able to cast her fi rst vote G RAPES Continued from page 1A “Somebody’s going to take this and really run with it.There’s a big place for it; it just takes a bit of pioneering to get there.” — Table grape farmer Mike Satterstrom fi rst year, we didn’t do much. But now people are asking for them, and we’re starting to be able to get them into bigger stores. Once people have sampled them, they seem to sell themselves.” One taste was indeed enough to con- vince this reporter, though there are many distinct fl avors to be found in the local R G U I D E they eat one,” Satterstrom said. Then there’s the Einset, a “taste that’s altogether different,” accord- ing to Satterstrom. Black grapes like the Jupiter also produce well in this area. The farming of table grapes has begun to take hold in Oregon, and there are farms scattered through- out the state that offer their wares. But growing them is largely an ex- periment, according to Satterstrom, who said there’s no grower’s asso- ciation to share ideas between farm- ers, which, he said, would be a good thing to have. Once grown, it’s up to the farmer, farmstand operator or produce depart- ment worker to get the public to try local grapes, a task that’s not often easy. “We’ll take them over the mountains to Bend or Sisters,” Satterstrom said. “The estaurant grape market. Customers at the Coast Fork Farm Stand — which plans an event on Wednesday, Sept. 23 en- titled the Table Grapefest, where up to 10 local varieties will be available — have started to recognize the pos- sibilities, but even then, it can take some convincing. “It’s amazing; they’re really good, but you have to get people to realize that they’re not at all like the typical grape we get from California,” said Coast Fork Farm Stand Manager Scott Burgwin. “People grow grapes in their backyard, but these are prob- ably even a little better than those, a little sweeter.” And according to Satterstrom, the more customers try local grapes, the big- ger the business in Oregon will undoubt- edly grow. “Somebody’s going to take this and re- ally run with it,” he said. “There’s a big place for it; it just takes a bit of pioneer- ing to get there.” DAILY BLOODY LUNCH MARY BAR & DINNER SIUNDAYS • 12-8PM S L A I C E SP NEW HAPPY HOUR Go underground with bulbs for colorful spring bloom BY KYM POKORNY OSU Extension Service W hen it comes to plants, bulbs are about as easy as it gets. “You plant them in fall, they grow over winter, fl ourish in spring and go dormant in summer,” said Heather Stoven, a horticulturist with Oregon State University’s Ex- tension Service. “Once they’re in the ground, they do quite well over multiple years with little mainte- nance.” On top of that, bulbs are drought- tolerant. “That’s one of the great things about them,” she said. “Since they go dormant in summer, they don’t need to be watered.” If you plan to intermingle bulbs with perennials or place them near shrubs, pair with plants that don’t need much irrigation, Stoven said. Or, if the area does get regular wa- ter, make sure the soil drains well. Bulbs such as daffodils, tulips, crocus and hyacinth are planted in fall because they need some time to get their roots going before push- ing up to put on a spring show. Al- though October and November are ideal for planting, bulbs can go into the ground until mid-December. When shelling out money for bulbs, make sure you choose large ones. The bigger the bulb, the big- ger the bloom, Stoven said. Also, avoid those with mold or soft spots, which signal rot. Plant as soon as possible, but if something comes up to delay you, store bulbs in a cool, dim place such as an un- lit garage. Before heading to the garden center, make a plan. Decide on color combinations. Do a little research so that you can choose early, mid- and late-blooming va- rieties for a longer display. Think about what to plant together – a mix of different types of bulbs is an attractive option. As you get ready to plant, dig holes to fi t multiple bulbs rather than planting one at a time. The ef- fect is more natural. “Groupings are really nice,” Stoven said. “You’ll get a mass of color.” When digging the hole, it’s best to follow directions on the pack- age for planting depth, but a gen- eral rule of thumb is three times as deep as the bulb is wide. Add some organic material – compost, well-rotted manure or mulch – to the bottom of the hole, place bulb pointed side up and cover with soil. Adding fertilizer is not neces- sary, but if you feel compelled, use super phosphate or a low-concen- trated product labeled for bulbs, Stoven said. There’s no need to dig bulbs up after fl owering, but letting the foli- age turn brown and die back is a good idea so that the nutrients con- tained in the leaves return to the bulb and it can start the cycle once again. Here are Stoven’s recommenda- tions for uncommon spring-bloom- ing bulbs: Fawn lily (Erythronium orego- num) – An Oregon native wild- fl ower with dainty, nodding white or yellowish fl owers and brown- stained leaves. Doesn’t mind shade and looks inviting in a woodland setting. Grecian windfl ower (Anemone blanda) – Delicate, star-like fl ow- ers come in blue, white and pink on frilly foliage that melts away soon after bloom is over. Best used in a mass. “Blue is especially nice to have as a contrast to yellow daf- fodils,” Stoven said. Allium – Part of the garlic fam- ily, this deer-resistant bulb puts up a stem with one ball-shaped fl ower, usually in shades of purple, pink and blue, more infrequently white. Sizes vary widely from the 10-inch fl owers of ‘Globemaster’ to the tiny pops of one-inch drum- stick alliums. Fritillaria – Another group of bulbs with wide variation. On crown imperial fritillaria (F. im- perialis), bell-shaped fl owers in orange or yellow hang in clusters from single stems up to 5 feet tall. The much-smaller native checker lily (F. affi nis) has dark purple fl owers spotted irregularly with yellow. Species tulips – Just like their big siblings, but shorter, hardier and longer lasting. These bulbs will seed themselves so they’ll naturalize and give years of enjoy- ment. For more information on the group, check out a fact sheet from OSU Extension. Ask your sales representative about placing your restaurant ad here. FOOD MENU 3-7PM EL TAPATIO Mexican Restaurant & Cantina (541) 767-0457 Mangiano’s Pizzeria Homemade Pizza ~ Lasagna ~ Spaghetti Everything made from scratch! TWO ONE TIME SALAD BARS & LARGE ONE TOPPING PIZZA $25.00 NEW MENU!! WE DELIVER! 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