Oregon Food Bank sponsors the Seed to Supper program that is supported by OSU Extension; HDFFA is the Central Oregon satellite partner. We partner with regional organizations to provide a comprehensive 6-week beginning gardening course that gives novice, adult gardeners the tools they need to successfully grow a portion of their own food on a limited budget.
- How to build a garden
- Mulching, plant spacing, choosing vegetables
- Building row covers, saving seeds
- Seed to Supper Beginner Gardening Book
- Space to grow – Either a garden plot or container garden equipment
- Seeds, plant starts, compost and soil amendments
- Training and dirty hands!
Seed to Supper Coordinator
For more course information or to register please contact
Jane Sabin-Davis, (541) 963-8310, firstname.lastname@example.org
2016 Course Schedule
Hosted by Prineville Presbyterian Church
Date: April 6-August
The Shepard’s House, May-June
NeighborImpact Community Garden,
Dates: May 5-Jun 9, 9 am-11 am
Date: Starts mid-February
Hosted by Mosaic Medical
Date: March 24-July 2, every other week for 6 weeks
Prineville The Redemption House, Kim Kambak, a seasoned farmer, and Amy Wilson, volunteered to mentored the women at the Redemption House giving them the skills to grow food for their families.
- 30 x 30 plot of great agricultural land turned into an expansive garden space.
Warm Springs: In collaboration with OSU Extension staff, seasonal gardeners at the Warm Springs community garden expanded their skills using the Seed to Supper curriculum. In the past our partner the Central Oregon Intergovernmental Council provided a tractor and gardening expertise. Thanks to OSU Extension Agent Scott Duggan, gardeners at Warm Springs have more tools for gardening in the high desert.
Volunteers in Medicine: Participants learned from our Seed to Supper presentations, curriculum, and numerous anecdotal experiences contributed by the 2 teacher-gardeners and classroom participates
“The folks in our community need to know how to cook healthy. The garden has made our lives healthier by giving us the opportunity to grow our own vegetables.” Chip Aimes
St Vincent’s de Paul is a residential facility that provides houses for 12 low-income families and hosts a local food pantry. Many of these families live off the of foods offered in their local pantry; as is typical of food bank contributions, most of it is canned or boxed and when they get fresh food it is limited and left over from local grocery shelves.
- Built a 30’ x 30’ fenced garden bed
- Provided materials to create the raised beds and the gardens.
Shepherd’s House: Worked with our amazing volunteers to build a new garden and teach them how to tend to new vegetables. A garden space for perennial vegetables, such as strawberries, raspberries and grapes, was built.
- 5 permanent residents converted an irrigated median into a garden
- Cedar raised beds built with composted topsoil
- Irrigation system expanded
- Wind/sun break for climate control built
- Oregon Food Bank donated seeds