Seed Saving Workshop

Wednesday, September 29, 2010 (9:00 - 3:00)

Greenbank Farm, Whidbey Island

Learn to grow seed, steward heirlooms and create new varieties at this class for Pacific Northwest gardeners and farmers. Whether you have saved seeds before or are a complete beginner, this is a great chance to learn about seed and connect with other seed savers in your region. We will cover basic seed concepts including timing of planting, ideal population sizes, preventing cross-pollination, selecting for improved varieties, seed maturation and harvest, and seed cleaning techniques.

Registration fee - $100.00.  Course cost includes fresh organic farm lunch.  To register call 360-385-7192 or email cathleen@seedalliance.org.  Registration deadline is Monday September 20, 2010 and space is limited.

For more information:  Organic Seed Alliance

More recipes using our garden bounty

Our neighbors to the South at the South Whidbey Good Cheer Garden share some great recipes using the fresh summer ingredients.  Here's the link for some tasty, fresh meals using the bounty we're growing here in our community garden.  Enjoy!

August Growing Groceries Class

photo: So Whidbey Good Cheer Garden

Interested in canning, freezing or dehydrating some of your Summer bounty to eat from your garden year round? Or, want to learn about seed saving?

Check out the August Growing Groceries class on August 14, 9:00 - noon.

The class will also touch on the best veggies to plant in August for an extended harvest into Fall.

The Colors of Our Garden

And who said growing veg was just for food?  Spotted a lot of beautiful veggies and flowers in our garden last week. 

Recipes for our Newly-Harvested Veggies

Finally summer is here and we're actually beginning to harvest from our community garden! 

Here's a great recipe via Puget Sound Fresh from The Northwest Vegetarian Cookbook by Debra Daniels-Zeller:

Grilled Zucchini with Lemon-Garlic Butter

• 8 medium zucchini (about 8 inches long), ends removed and cut in half lengthwise. You can also use any variety of summer squash for this recipe.
• 1/2 cup melted butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped lemon zest
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Pinch of salt
• 1/4 cup grated Parmesan cheese (optional)

1. Preheat a grill. Score the zucchini halves with a sharp knife, making diagonal cuts about 1/4 inch deep at 1-inch intervals all the way down.

2. Combine the butter with the lemon juice, zest, pepper, garlic powder, oregano, and salt. Brush the zucchini halves with the mixture, and then grill them until the sides become charred, 10 to 12 minutes.

3. Sprinkle the zucchini with the Parmesan cheese if desired, close the lid of the barbecue, and heat until the cheese softens, about 1 minute.

Serves 6 to 8

Any fresh veg recipes you'd like to share with fellow gardeners?

Crop Sharing

Crop Sharing Program
Tuesday, July 13
5:30-6:30 pm
Oak Harbor City Hall

Do you have a glut of garden produce?  Are you wondering what you’re going to do with it all?  Cary Peterson, community gardener and coordinator of Bayview’s Good Cheer Food Bank Community Garden, will make a presentation on growing food for the hungry.  She’ll note efforts all over Whidbey Island where schools, churches and private gardens are contributing fresh produce to those in need.

Learn how you can contribute, what types of produce are best and where you can take them.  Join Cary and other community gardeners at Oak Harbor City Hall, Tuesday, 5:30 - 6:30 pm on July 13.

Inspiration

As we're out there weeding, weeding, weeding after the late May showers, just remember - our bounty is on the way.  Happy gardening everyone.