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Do you want to learn how to garden and save money, time, water and work?

EarthBeds Carl and Coralee Palmer

EarthBeds
Carl and Coralee Palmer
NextDay@CableSpeed.com

4-H Sustainable Living Club Invites the Public to Learn to Build an EarthBed©

Thursday, March 21st, 5pm, the 4-H Sustainable Living Club invites you to learn how to build an EarthBed© in your “Garden for Sustainable Living.”

No special skills are needed. This is a learn-by-doing experience. With a Sustainable EarthBed© it is possible to have a garden with:
50% less Cost
80% Less Space
90% Less Water
95% Less Seed
98% Less Work
100% More Harvest

We encourage anyone from 10 to 110 to join us Thursday, March 21st at our garden site next to the Toledo Skate Park and behind Pacific Spruce Federal Credit Union for this year’s first session held from 5:00pm – 6:30pm. As parking is difficult around the skate park please park on A Street and walk to the garden.

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EarthBeds© work through capillary wicking action – the same force you observe when you dip a piece of paper towel partially into a glass of water and watch the water climb the paper. Therefore EarthBeds©:

* Can be built on top of poor soil, concrete or asphalt
* Warms up quicker in the spring and stay warmer into the fall.
* Great for people with less mobility and strength to avoid hauling heavy water containers.
* Prevents evaporation, which occurs when bed are watered from the top.
* Nutrients are not lost to the subsoil.
* EarthBeds© only have to be watered once every 7- 10 days.
* Ideal for heavy feeders\quick climbers: gourds, corn, pumpkins, and cucumbers.
* Watering can be automated with a hose with float valve.
* Can be heated to provide fresh vegetables all year long.

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The Secret – Wicking Soil
Heavy clay, even with lots of organic material, will compact. Lightweight medium will drain freely and allow the water to be drawn up from the “water pan.” Never use Potting Soil as this will compress too much, negatively affecting root aeration.

EarthBeds© must be in an area of either full or moderate sun. Cover it with a cloche (mini-greenhouse) “Cloche” (pronounced klõsh) is a French word for a bell jar or dish set over delicate plants to protect them from cold weather. The definition has expanded, however, to include many types of mini-greenhouses.

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Our coastal Mediterranean type climate with cool springs and cooler summers mean lower heat units for growing crops and vegetables. A cloche extends the growing season. The purpose of an OSU YA4-H Garden for the Sustainable Living is to demonstrate to the community the availability of a sustainable locally fresh and healthy organically grown produce.

A PowerPoint and video presentations are available to any organization upon request.

Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.

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A big dinner to celebrate sustainable seafood and farm produce over a typical Oregon Winter!

Sea to Table: a dinner celebrating Oregon’s sustainable fisheries

Ten Rivers Food Web will be hosting Sea to Table: a dinner celebrating Oregon’s sustainable fisheries on February 26th from 5pm to 8pm at Linn-Benton Community College. Highlighting the magnificent sustainable seafood and produce available during Oregon’s winter months, Chefs Rob Pounding of Blackfish Café in Lincoln City and Matt Bennett of Sybaris Bistro in Albany (both featured chefs at the prestigious James Beard House in New York) are teaming up to support low-income access to healthy, locally grown food in Lincoln and Linn counties.

Guests will learn about sustainable seafood and local farms directly from the fishermen and farmers who supply ingredients for the meal. Seafood will be provided by the Oregon Crab Commission, the Oregon Trawl Commission, The Oregon Albacore Commission, and Ocean Bleu at Gino’s. Springhill Farm and Persephone Farm will supply the fresh winter produce. The event will feature live music from Sweet Papa Lowdown. Reserve a table for 8 to dine with friends, family, or co-workers by calling Katy Giombolini at 541-602-7278. Vegetarian entrees will be available, but please email katy@tenriversfoodweb.org for your request.

This benefit dinner will support the That’s My Farmer SNAP Incentive Program, an initiative that aims to make local, nutritious food more affordable for low-income consumers while also supporting Oregon’s small farms. When customers use their Supplemental Nutrition Assistance Program (SNAP) benefits at participating farmers’ markets, with a minimum purchase of $6 they receive an additional $6 in That’s My Farmer tokens. In 2011, SNAP transactions at the Newport Farmers’ Market increased 102% from the previous year with customers using $1,740 in That’s My Farmer tokens. Building on the success of the Newport Farmers’ Market, we are hoping to expand the program to Lincoln City, Toledo, and Yachats for the 2012 market season.

Tickets are $49 and can be purchased at Oregon Coast Community College or online: http://www.brownpapertickets.com/event/222326

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