March 18, 2016 Seaside Signal seasidesignal.com 13A
Getting a start on
your spring garden
Ready, set — time to
start spring planting
What’s Pouring at the Coast
Seventh annual festival
highlights artisan beers
March 18 and 19 in Seaside
Katherine Lacaze
For Seaside Signal
By Susan Romersa
For Seaside Signal
Author Maggie Stuckey
gives new meaning to think-
ing “inside the box.”
A Sacked crowd ¿OOed the
Community Room of the Sea-
side 3ubOic /ibrary Saturday
March as author and ex-
pert gardener Maggie Stuck-
ey presented facts and ideas
on container gardening.
Stuckey was invited to taOk
on the subject by Friends of the
Seaside /ibrary. After the con-
stant rain and recent 75 mph
winds the audience appeared
to be ready and quite enthusi-
astic for nice weather to arrive
with the promise of growing
vegetabOes and herbs in the
spring and coming summer —
in convenient containers!
Stuckey¶s Oatest book “7he
%ountifuO Container” was
on saOe. She described it as
a guide to growing a bounty
of edibOe foods in contain-
ers in smaOO areas — patios
decks or in and among pOants
in Oarger garden areas. She
grew up in a famiOy that vaO-
ued gardening — and equated
gardens with food — food to
share with famiOy and friends.
“:ith container gardening
you need to be smarter about
what you seOect to pOant”
Stuckey said. “You have to
water frequentOy because the
containers tend to dry out
faster.”
She suggested moisture re-
taining peOOets mixed in with
the soiO when pOants are start-
ed. 7his graduaOOy reOeases
moisture over time. She aOso
recommended mixing fertiOi]-
er to haOf strength and water-
ing every four or ¿ve days.
Stuckey a 3ortOand resi-
dent pointed out a technique
used by commerciaO farmers
to stagger pOanting stages. As
spring produce fades intro-
duce a summer crop in the
container. As summer heat
sOowOy dries out your pOants
and tomatoes and beans start to
SUSAN ROMERSA/FOR SEASIDE SIGNAL
Maggie Stuckey preparing
a container.
diminish start your faOO crop.
Stuckey advised pOanting
with potting soiO and not top
soiO. Someone in the audience
asked if you need to start in the
spring with new potting soiO.
She said she has gotten a OittOe
Oa]y and now just adds potting
soiO on top of Oast year¶s soiO.
She says to Oook for a fertiOi]-
er that has “17/17/17” on the
OabeO. 7his has nitrogen phos-
phorous and potassium for
heaOthy Àowers and Oeaves.
%e sure you have a hoOe at the
bottom of your container for
good drainage.
Stuckey
demonstrated
putting together an attractive
bowO of herbs — with a pur-
pOe hue— and at the end of the
event a Oucky member of the
audience won it in a drawing.
7o Oearn more in-depth
information on the subject
her book “7he %ountifuO
Container” covers vegetabOes
(17 varieties) peppers (19 va-
rieties) beans 7humbeOina
carrots Chioggia beets and
sugar snap peas. She deOves
into herbs edibOe Àowers
and some fruits. “With few
exceptions most aOO produce
can be raised in a container”
she said. Her book goes into
a pOant-by-pOant guide for
growing beautifuO vegetabOes
and Àowers.
Stuckey is the author of
seven other books on gar-
dening and horticuOture for
more information visit mag-
giestuckey.com.
It’s that time of year again
when a handpicked Oineup of
3aci¿c 1orthwest craft brews
intertwines with the cuOinary
offerings of OocaO high schooOers
during the Oregon Coast Brew-
er’s 'inner the kick-off event
for the seventh annuaO 3ouring
at the Coast event presented by
the Seaside Chamber of Com-
merce and Seaside Brewing
Company.
7he dinner starts at 5
p.m. Friday March 1 at the
Seaside Civic and Convention
Center. Under the direction of
instructor and Astoria chef Chris
HoOen eight students from Sea-
side High SchooO’s cuOinary
arts program wiOO prepare a
¿ve-course meaO incOuding Ore-
gon pink shrimp aruguOa pesto
and roasted beets carrot soup
cured Oing cod radish sprouts
and fresh horseradish seared
chicken breast citrus rice piOaf
and roasted mushrooms beef
shouOder tender kaOe trufÀe oiO
and cauOiÀower and chocoOate
mousse 1orthwest berry crum-
bOe and sweet goat cheese. 7he
courses wiOO be paired with ¿ve
craft beers from the 1orthwest
stiOO in the seOection process.
Reservations for the Brew-
er’s 'inner which are required
are 5 per person or tabOes of
1 for . HaOf of the net pro-
ceeds from the dinner wiOO go to
bene¿t the Seaside High SchooO
CuOinary 3rogram.
Pouring at the Coast
continues Saturday March
19 from to p.m. with
a craft beer festivaO featur-
ing about craft breweries
primariOy from Oregon Wash-
ington and CaOifornia. -immy
Grif¿n owner of Seaside Brew-
ing Company makes the annuaO
seOection of featured craft beers
for the festivaO.
7he Sons of AOoha and 7he
7abOerockers a traditionaO Chi-
cago bOues-styOe band wiOO be
performing Oive. 7ickets for the
festivaO are 1 which incOudes
a beer gOass and three tasting
tickets or which incOudes a
ToR ĝrCnFs. FCEtorě-DireEt īriEes.
Free Coupon Book at Wine & Beer Haus or online,
www.seasideoutlets.com.
Winter Hours
PHOTO BY JOSHUA BESSEX
Kegs are stacked in the corner of the brewing room at Sea-
side Brewing.
gOass and 1 tasting tickets.
Over the years the event has
featured more than types of
craft beers representing nearOy
breweries in the region.
High school
participation
7his is the second year Sea-
side High SchooO’s cuOinary arts
students wiOO participate in Pour-
ing at the Coast. 7he students
work with HoOen and his staff
to create a ¿ve-course menu.
7he day of the event the group
wiOO head to the convention cen-
ter to prepare the food in the
faciOity’s kitchen. WhiOe HoOen
is working with eight instead of
19 students this year he doesn’t
foresee that affecting the group’s
productivity or abiOity to serve
the food in an ef¿cient manner.
“7hey’OO just be busi-
er aOO day than they were Oast
year he said. “It’s totaOOy
attainabOe”
He pOans to divide the stu-
dents into teams to oversee var-
ious courses and then they wiOO
work together on pOating “so
we can put out pOates twice as
fast” HoOen said. After aOO the
students have to serve about 15
peopOe at the dinner.
AOong with preparing din-
ner during the Seaside 7hree
Course ChaOOenge meet in
September the Brewer’s 'inner
is the program’s Oargest fund-
raising activity.
AdditionaOOy the dinner
serves as the ¿naO exam for sec-
ond-semester students. As the
second semester ends March 11
HoOen has “to bring them back
for a coupOe of days and take
them out of their other cOasses”
to puOO off the dinner.
“I give them an incompOete
untiO after the beer dinner” he
said. “7hat’s their ¿naO exam.
And it’s about executing it and
foOOowing through and showing
up on time and showing up pe-
riod. 7hat’s what the Oesson is
about.”
In generaO he beOieves in
giving the students practi-
caO assignments to improve
their work ethic and give
them marketabOe skiOOs in the
OocaO hospitaOity market.
A love of craft beer
'uring the festivaO tasters
can vote on their favorite beer.
At the end the brewery with the
most votes wiOO win the PeopOe’s
Choice Award and a trophy —
or rather a surfboard the brew-
ery can dispOay and bring back
the foOOowing year. 7he reigning
champion is WiOd Ride Brewing
of Redmond.
7he Oregon Coast Home-
brewer’s Competition aOso is
a highOight of Pouring at the
Coast. 7he competition is open
to aOO home brewers at Oeast 1
years oOd from across the coun-
try. 7hey can submit — either
through drop-off or maiO-in —
one exhibit in each category.
7he entries are judged March
1 and the morning of March
19 according to the 15 edition
of the Beer -udge Certi¿cation
Program styOe guideOines. Win-
ners are announced at the end of
the festivaO.
7he festivaO has evoOved
since its earOy days when it fea-
tured about 1 breweries from
the OocaO area. However whiOe
the venue has changed and the
number of participants grown
the cuOture surrounding the fes-
tivaO has remained Grif¿n said.
In generaO peopOe want to coO-
OectiveOy ceOebrate and appreci-
ate an array of ¿ne craft brews
in a singOe Oocation rather than
party and get wiOd.
“CuOturaOOy it has remained
a tasting festivaO. PeopOe are go-
ing because they are fascinated
with and have a Oove for craft
beer” Grif¿n said. “It provides
a reaOOy unique opportunity for
peopOe who wouOdn’t otherwise
be exposed to these beers to
have access to them.”
Besides he added who
doesn’t want to attend a beer
fest at the beach? And because
the event takes pOace indoors
weather is not an issue.
“Whether it’s pouring at
the coast or not Pouring at the
Coast stiOO goes on” Grif¿n said.
40 Ave U #58, Seaside
OCEAN VIEW
• Cash only listing
• Top floor, corner unit, studio
condo
• Cozy, furnished with ocean views
• Close to Prom- outdoor pool
$72,500
PETER ANDERSON
503-481-5271
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