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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 Wishlist
Looking for a home for a garden or household item you no longer have use for? Check out our Wishlist...we might be able to take it off your hands!
- 10 - 20 folding chairs
- 10 - 20 wooden farm-style chairs
- 10 wooden farm-style tables
- Small cast iron garden table
- Bulletin board
- Kitchenaid
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 Contact Us
Executive Director
Jen Nation
Gardens and Facilities Manager
Leonard Vargas
Director of Development
Claire Groebner
Director of Programs
Callie Brust
Rebecca Hershberger-Howat
Cooking for Salud Coordinator
Patty Corona
Schools Coordinator
Angelica Gastelum
Volunteer Coordinator
Jacqueline Ante
Administrative Assistant
Angelica Bastida
Community Outreach Assistant
Rocina Lizarraga
Garden Educator
Ethan Cole
Garden Staff
Cristina Juarez
Reyna Rodriguez
Adan Teposte
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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
Stephanie Jensen
Anne McEnany
Susana Villegas
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Ent
One of our Kitchenistas is part of
WE Boutique
- an amazing project that gives women the opportunity to start their business venture.
Visit them Monday through Friday from 9:00 a.m. to 5:00 p.m. at 4305 University Avenue, Suite 130, San Diego CA 92105
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Olivewood Gardens is a Humble Partner! Humble Bundle is a
leading retailer of digital games and eBooks. You can now support us with every purchase you make by using this link.
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Thanks to Lars Remodeling and Design for ongoing support of Olivewood Gardens and Learning Center
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We are proud of our partnership with Sweetwater Authority
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January & February 2019
We've been fortunate to have a rainy winter, giving way for our crops to grow strong and healthy. While our broccoli and cauliflower are well nourished, we are also striving to ensure each of YOU are able to be healthy and nourished as well. We are closing in on finishing our first strategic plan which will guide our work moving forward and help us provide the highest impact, highest quality programs. Thank you to each of you who provided feedback through our survey. We look forward to rolling out our plan soon!
Thank you to
Les Dames d'Escoffier - San Diego for their generous gift to support our kitchen, and all of our amazing Kitchen Campaign and year end supporters. Our programs continue to be possible because of your support!
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Upcoming Events and Programs
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Twilight Lounge Cocktails & Appetizers, 5PM - 7PM: $50
Chef's Culinary Feast (includes Twilight Lounge), 5PM - 9PM: $200
Tickets purchased by May 1st include 10% off a future Olivewood program
For underwriting and table sponsorship opportunities, please contact
Claire.
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Valentine's Day Cooking Class
Bring your special someone out for a unique and delicious experience at the Gardens with Chef Christina Ng of Chinita's Pies!
February 14, 5PM - 7:30PM OR 6:30PM - 9PM
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Chefcitos: Flavors of Spring
Does your child like to cook? Want to get your kiddo more involved in the kitchen? Sign them up for our fun, hands-on Chefcitos cooking class!
March 26, classes start at 10 AM and 1 PM
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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 23, 9:30AM - 11AM
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Gardening Workshop: Garden Planning & Container Gardening
Come learn tips and tricks to plan our your gardening year and planting in small spaces with our in-house expert, Leonard.
February 23, 9:00am-11:00am
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We are excited to announce our new collaboration with Sweetwater Authority as our Water Efficiency Partner. This partnership will allow us to expand our programs and promote safety, value and efficiency of tap water and water conservation
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Lars Remodeling and Design
Programs are in full swing in our new teaching kitchen. Thanks to the design and remodeling skills of Lars, we are able to host more programs with increased capacity. We are grateful for this ongoing relationship with Lars!
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 Starting in February, we will host our second 'Garden to Kitchen' high school internship program. This program will provide students the opportunity to engage with local chefs and how to make culinary masterpieces our of our garden harvest. Thanks to Chef Phil Esteban for providing this leadership and job training opportunity. |
The six week 'Healthier Living with Diabetes' workshop is wrapping up. Nearly 20 Kitchenistas will complete this course and have learned valuable tools in managing diabetes or reducing the risk. Thank you to the County of San Diego Health and Human Services Agency for facilitating this opportunity. |
Internships at Olivewood Gardens
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Interns are an essential part of Olivewood's Family! Join our team and gain experience in a non-profit setting and in program planning and facilitation. You can also get class credit, when applicable.
For more information, click
here.
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Volunteer at Olivewood
Looking for a fun way to help our community become healthier? Why not volunteer with Olivewood Gardens? We have a role for you!
For more information on volunteering, click here.
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Growing in the Garden
The rain has (finally) come and our plants are loving it! We've got all of the best winter goodies growing - broccoli, cilantro, green onions, cabbage, citrus, and cauliflower
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Mediterranean Quinoa Salad
Created by Olivewood Gardens
Ingredients
2 cups cooked quinoa
1 yellow onion, diced
8 oz cremini mushrooms, sliced
1 bunch kale, chopped
½ cup sundried tomatoes soaked in olive oil
½ cup Kalamata olives, chopped
½ cup artichoke hearts, chopped
2 cloves garlic, minced
2 TB rosemary or basil, depending on the season
Salt and pepper to taste
Directions
1. Heat a skillet to medium high heat. Add onion and olive oil and sauté until translucent.
2. Add mushrooms, additional oil to coat, a pinch of salt and pepper, and cook until browned along the edges. Stir occasionally.
3. Add garlic and cook until fragrant.
4. Add kale, tomatoes, olives, artichokes, and herbs and cook until heated and the kale has wilted but is still bright green.
5. Mix in the cooked quinoa and serve. Add salt and pepper as necessary.
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