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2525 N Avenue
National City, CA
619-434-4281
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Did you know you can make a gift of stock to support the garden and nutrition programs at Olivewood?
Email or call us to talk about the possibilities:
619-434-4281
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OLIVEWOOD'S PRODUCE STAND
EVERY TUESDAY AT 10AM
Looking to add fresher veggies to your meals? How about organic fruits and veggies straight out of our garden? We will be having a produce stand with freshly harvested produce from the garden every Tuesday from 10:00 a.m. to 12:00 p.m. For a donation, you get to take what you need. Come early as the produce
goes quickly!
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Contact Us
Interim Assistant Director
Claire Groebner
Interim Assistant Director
Cherianne Kestner
Gardens and Facilities Manager
Leonard Vargas
Coordinator of Volunteers and Outreach
Cristina Juarez
Rebecca Hershberger-Howat
Cooking for Salud Coordinator
Patty Corona
Schools Coordinator
Corrie Madueño
Administrative Assistant
Angelica Bastida
Community Outreach Assistant
Rocina Lizarraga
Garden Educator
Ethan Cole
Garden Support Staff
Reyna Rodriguez
Adan Teposte
Adam Guy
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Olivewood Gardens and Learning Center was created by the
International Community Foundation
to further its mission of ensuring healthy communities and healthy economies in the cross-border region.
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Board of Directors
Chair:
C
athe Burnham
Vice Chair: Trish Watlington
Treasurer: Jacqueline Reynoso
Secretary:
Evelyn Wiggins
Dennis Doyle, Ph.D.
Sabrina Falquier Montgrain, MD
Daisy Gordon Crompton
Anne McEnany
Susana Villegas
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Visit
De Passion Fruit, a
family-owned healthy eatery in National City. Support this delicious, Kitchenista-owned business and help us strengthen our community. We highly recommend the portobello wrap, the rainforest smoothie, and the chia seed pudding.
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Happy February! Here at Olivewood, we have some exciting changes this month as we welcome three new staff members. Read on to find out more!
Patty Corona is our new Cooking for Salud Coordi
nator. In this new role, Patty will
support participants and their families in healthy de
cisions, and build
ambassadors of health
in the community. Patty is a first generation Kitchenista and long-time community health advocate, and we are thrilled that she is now a part of our staff!
Rebecca Hershberger
-Howat is our new Nutrition Educator. Rebecca brings years of teaching experience as well as volunteer experience in the nutrition and garden programs at Olive
wood.
She will be overseeing the nutrition education for our children's field trip program. We are so grateful to have her on our staff!
Adam Guy is our new Garden Supervisor. A long-time volunt
eer at Olivewood, Adam is currently a student at Southwestern College and enjoys horticulture and music. Welcome to the team, Adam!
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- We hosted students for our children's field trip program from Lincoln Acres, Olivewood School, Montessori Explorer, and Warren Walker. The students made Rainbow Cauliflower Mash and Happy Rice, and even learned how to use chopsticks!
- The Kitchenistas learned how to make a healthy "Rosca de Reyes" bread.
- We hosted a Girl Scout troop for a water-themed Chefcitos Cooking Class.
- The Kitchenistas participated in a New Year's Resolution workshop taught by Dr. Samar Rashid.
- We welcomed 4 new interns to our Olivewood Gardens programs. We are excited to have them work with us this semester!
- The Kitchenistas participated in screen printing art classes taught by a guest artist.
- We hosted a successful "Gardening with Kids" workshop attended by teachers, parents, and garden enthusiasts from across the county.
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Students from Olivewood Elementary enjoyed their veggies in our famous Happy Rice! |
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Teachers, parents, and school staff attended our recent "Gardening with Kids" workshop. |
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Rosamaría Barrientos led fellow Kitchenistas in a healthy "Rosca de Reyes" cooking class. |
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Upcoming Events and Programs
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Valentine's Day Cooking Class
It's not to late to sign up for our Valentine's Day Cooking Class!
The beautiful, organic gardens of Olivewood Gardens are the perfect backdrop to share a special experience with your special pe
rson. You will go home with new skills to use in the k
itchen, recipes to wow friends and family, and a wonderful memory to share with your par
tner...and to top it off, your time at the Gardens supports garden
and nutrition education for the community!
Sunday, February 11th
10:00am - 12:00pm
11:00am - 1:00pm
12:30pm - 2:30pm
1:30pm - 3:30pm
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2018 Seedling Soirée
May 5th, 5:00pm - 9:00pm
Join us for a special evening in our
beautiful Spring gardens as we celebrate health with a true farm- to - table feast
prepared by local chefs. We are looking forward to a night of friends, beauty, nature, food, and spirits at this year's Seedling Soirée!
Tickets can be purchased
here.
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Kitchenistas of National City
Documentary Screening
If you haven't had the chance to see the Kitchenistas of National City (or if you have and you loved it), we invite you to attend this exciting event! On Feburary 24th, join the MIT Club of San Diego in viewing the film, engaging with the Kitchenistas and the director of the film, Mary Ann Beyster, while enjoying a healthy taco bar. Click here to learn more!
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Healthy Brunch Cooking Class
Join us for a hands-on cooking class in our beautiful Spring gardens! Come harvest from the garden and learn healthy and tasty brunch recipes. All proceeds s
upport garden and nutrition education for the community!
Saturday, March 24th
11:00am - 1:30pm
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Chefcitos Cooking Class
This Spring Break, sign up your child for our Chefcitos Cooking Class! This program is designed for children ages 5-12 who are interested in leaning how to cook healthy snacks and meals. We will be offering this class 4 times:
Tuesday, March 20th
10:00am - 11:00am
11:30am - 12:30pm
Tuesday, March 27th
10:00am - 11:00am
11:30am - 12:30pm
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Open House & Produce Stand
Visit our beautiful gardens, historic Victorian home, and learn about our programs! Fresh produce will be available at our new produce stand.
February 24th, 10:00am - 1:00pm
March 20th, 10:00am - 1:00pm
Tours start at 10:15am and 12:00pm.
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Gardening Workshop: Cool Season Planting Come learn how to plant in the cool season to maximize your garden yield!
February 24th, 9:00am-11:00am
Next Class:
March 24th, 9:00am-11:00am
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Volunteer
Looking for a fun way to help our community become healthier? Why not volunteer with Olivewood Gardens? We have a role for you!
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FREE Zumba classes at the gardens Coordinate your moves and dance to different rhythms while raising your heart beat in these cardio dance classes.
Mondays and Tuesdays 8:30am - 9:30am Walk-ins welcome
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SDG&E EcoChoice
Recent pricing updates with SDG&E's EcoChoice program mean you can now subscribe up to 100% of your electricity from renewable sources at a lower rate than previously offered. The EcoChoice cost calculator can estimate your monthly cost or credit. Enrollment in the program is limited. Click here to enroll.
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SDG&E Tips
- Find out if your family qualifies for free energy-saving appliances, lighting, weather-stripping and more here.
- You may qualify for a 12% discount on your energy bill with the Family Electric Rate Assistance (FERA) Program. For more info, click here.
- Keep tabs on your energy use and costs. Learn more here.
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- Reach Out and Read, February 24th, 9:00am - 12:00pm
- NSD Wellness Committee Meeting, February 28th, 3:30pm-5:00pm
- International Mariachi Festival, March 11th, 11:00am - 7:00pm
- Master Gardeners Spring Seminar, March 17th, 8:00am - 3:30pm
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Growing in the Garden
Our gardens are off to a great start this year! We have had plenty of delicious cabbage, Asian lettuce, and cilantro. We are also expecting a successful citrus season starting this month. Yum!
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Roasted Root Vegetable Salad
Created by Claire Groebner
Ingredients
2 medium beets
1 large sweet potato
4 large carrots
2 cups cooked whole grains, such as farro, quinoa, or barley
¼ red onion, diced
½ cup pecans
2 bunches of hearty greens such as kale or swiss chard
Olive oil
Salt
Pepper
Ingredients for the Dressing
¼ cup tahini
1 lemon, juiced
1 clove of garlic, minced
2 TB olive oil
2 TB water, more as needed
Pinch of salt and pepper
Instructions:
1. Preheat oven to 425°.
2. Chop beets, carrots and sweet potatoes into 1-inch pieces. Toss chopped beets, carrots and sweet potatoes with olive oil, salt, and pepper and place in the oven for 25 minutes, stirring halfway through the cook time.
3. Meanwhile, mix the ingredients for the dressing in a small bowl. If the dressing is too thick, add a tablespoon of water at a time.
4. Toast the pecans on the stove in a small skillet over medium low heat until darkened.
5. When the veggies are roasted, mix with the grains, onion, pecans and greens. You can either mix in the dressing or hold the dressing and allow people to self- serve. Enjoy!
Fun Fact: Eating by the seasons is one way to make meals that have more flavor, require fewer food miles, and are often cheaper. This salad uses all produce that is in season for the fall and winter. It is also a perfect recipe for "eating the rainbow" with beta-carotene in carrots that helps maintain healthy skin, folate in beets that aids in brain health, potassium in sweet potatoes maintains heart health, and calcium in kale that improves bone health.
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