The Squash Sagra is a celebration of winter squash with cooking demos, squash butchery, kids activities and cucurbit cuddles. Put on by Alex Stone of Oregon State University and Lane Selman of the Culinary Breeding Network the sagra aims to educate people about the varieties of winter squash and the diverse ways of cooking it. Some squash can be kept in a cool and dark environment until late spring.

The third annual Tomato Festival was a free, four-hour outdoor event open to the public. Tomato Breeding Program: Oregon State University tomato breeder Jim Myers had ‘Indigo’ tomato samples from his breeding program for tasting, giving attendees the chance to be part of the tomato breeding process. The OSU Dry Farming Project: Oregon State University Horticulture scientists offered the chance to participate in a fun citizen science project with to-go tasting bags. The Dry Farming Institute sold dry-farmed tomato and melon exploration boxes. Attendees has the chance to taste a variety of different dry-farmed tomatoes and melons and take home free tomato and melon posters. %0AVendors:%0ACulinary Breeding Network%0AMartha Holmberg, celebrated chef and author of the new book “Simply Tomato”%0AJim Dixon of Wellspent Market%0ANikki Guerrero of Hot Mama Salsa with dry farm tomato jam%0AWild Roots Farm selling fresh seasonal produce%0ATasty tomato treats from Lauretta Jean’s%0AThe famous BLT sandwiches from Wellspent Markert