Hello Friend,
It’s hard to believe we are almost at the end of another year. The past ten months have flown by, and YOUR support has helped us grow and build programs that reach the entire community. Over the past year we’ve served nearly 5000 National City elementary students through school garden and on-site field trips that focus on garden-based environmental science and nutrition, graduated our 400th Kitchenista, taught marketing and job training skills through our sustainable urban agriculture program to high school students that resulted in a very successful plant sale, and much more.
One success is our ongoing partnership with UCSD Center for Community Health. For the past year, Kitchenistas have been working in partnership with UCSD and other community groups on a community-based approach to reduce obesity among youth. Using a digital tool called Streetwyze, Kitchenistas have been interviewing National City residents to learn more about patterns and behaviors, including barriers to health and nutrition. Once data is collected and analyzed, the team will be able to identify opportunities for advocacy on local policy and create unique approaches to ensure families are getting the support they need. This project is just one of the many ongoing programs for Kitchenistas.
Last month, our community celebrated Filipino American History Month, honoring the rich Filipino culture, inspiring contributions, and warm people. This past year, National City's strong Filipino community spearheaded an effort to create the City's first districts, including a new AAPI/Filipino Empowerment District that will improve representation in our local government. We encourage you to continue the celebration beyond October by supporting Filipino-run businesses and organizations such as White Rice from Chef Phil Esteban, the Filipino Press, and the Filipinos of South Bay Exhibit.
We hope you’ll join us at our upcoming Holiday Bazaar to shop from local vendors, including many Kitchenista business owners, or at our upcoming Lunch & Learn.
With gratitude,
Jen Nation, Executive Director of Olivewood Gardens & Learning Center
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Lunch and Learn
Friday, November 11, 12 PM - 1:30 PM
Join Olivewood staff for an in-person walking tour of Olivewood Gardens and a sit-down Q & A for an opportunity to learn more about the ins and outs of our programs! Bring your lunch and visit us in the garden to get the insider perspective on exciting things on the horizon, ways we are evolving our services to best serve our community, how you can get involved, and connect personally with our amazing team!
A snack of hummus & fresh veggies will be provided.
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Chefcitos: Spaghetti & Squash Casseroles! |
Saturday, November 12
10AM - 12:30PM or 1PM- 2:30 PM
We invite your children to join us in person where we will be making delicious spaghetti squash casseroles with seasonal vegetables and bake a fun, seasonal crisp for dessert. Chefcitos (ages 5-14) will be exploring new flavors, textures and skills in the kitchen this month!
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Friday, November 18
10AM - 11AM
Does your little one enjoy nature? Bring them to Olivewood to have a garden adventure! Talls & Smalls is a 1-hour class for children ages 2-5 with an accompanying adult. They'll explore our beautiful gardens, use their senses to smell, taste, see, listen and taste a garden snack.
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Holiday Bazaar & Plant Sale |
Saturday, November 19
10AM - 2PM
Come enjoy the beautiful gardens with us while you shop from a seasonal selection of handcrafted artisanal wares made from Olivewood Kitchenistas® and local small businesses. From a variety of Olivewood-grown plants, gifts for the foodie in your life, Olivewood gear, and handmade items, you'll find the perfect gifts to share with those you love.
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Chefcitos: Soft Pretzels & Soup! |
Saturday, December 10
10 -11:30 AM or 1PM - 2:30 PM
December's Chefcitos class, will be baking up some delicious soft pretzels! Make a special dipping sauce and also make a cozy soup to pair with our pretzels. Sign up your Chefcitos (ages 5-14) to Olivewood for a fun and flavorful Saturday!
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Saturday, December 17
1 PM - 2:30 PM
This once a year family class will have some fun kitchen crafts & recipes, as well as a cardmaking station for take-home DIY gifts! Light snacks and instructor-led DIY gift ideas provided!
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White House and USDA Visit to NSD |
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On Monday, October 10th we were so pleased to join National School District (NSD) for a visit from the White House and USDA representatives. Our team members Sarah Suarez and Jeni Barajas led an All About Bugs lesson for 4th graders at the Olivewood Elementary school garden. Thank you Dr. Leighangela Brady - Superintendent, Dr. Sharmila Kraft - Assistant Superintendent, and National School District Trustees and staff for including us!
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Garden Volunteer Spotlight: Jane Steele |
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Jane Steele, is one of our garden volunteers at Olivewood Gardens who first got involved through the weekly produce stand distribution. Here is Jane at work in the gardens planting cilantro seeds!
"My daughter and I went weekly and loved all the varieties of produce received. I often baked banana nut bread and brownies to give to Elyse and Jeni to enjoy and share with the staff. I was so impressed with the garden and asked about volunteering with Jeni…. And was encouraged to fill out the online application. Unfortunately, due to Covid, there was a freeze on accepting new volunteers. However, it was not too long before I got the email to meet up with Jackie for an orientation and tour! When asked what area I would like to volunteer in, I immediately said the Garden!!
I have a small home garden and was anxious to learn new techniques and how to grow new things. I love working the soil and harvesting crops that help feed the community.
Whenever I come to the garden, a sense of peace envelopes me. Even clearing an area of weeds and grass is so satisfying! Working the soil, watering the raised beds and rows of plants, and planting or harvesting the fruits of our labor grounds me and clears my mind.
I love working with Leonard, Jeni, and Rocina and the knowledge they pass on to me.
Since working at the gardens at Olivewood, my use and knowledge of different kinds of produce has expanded greatly. I have been able to grow other types of vegetables in my home garden that I haven’t grown before. My family has noticed an increase in the variety of produce used in our daily meals and I enjoy finding new ways to cook with them. I love volunteering at Olivewood Gardens!" - Jane, garden volunteer extraordinaire
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Volunteer & Internship Opportunities |
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Our dietetic intern Lani spent her time in the kitchen and also in the garden. Lani very enthusiastically harvested red peppers for our produce stand!
We are looking for passionate volunteers that want to extend their knowledge and skills in community education, group management, nutrition, environmental science, gardening, marketing, communications, and more!
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Giving Tuesday is November 29th! Start your Giving Season by joining Roots for Health, Olivewood's recurring Giving program or donate to some of our partners!
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Happy Rice with Seasonal Veggies |
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Ingredients
2 cups of freshly cooked brown rice
1 cup of seasonal vegetables, finely chopped, such as carrots, peas, radishes, squash, bell peppers, corn, etc.
5 cups of greens, torn into small pieces, (kale, swiss chard, collard greens, etc.)
¼ cup of chopped green onions, plus some reserved for topping
2 cloves of garlic, minced
1 teaspoon ginger, minced
1 ½ Tablespoons of oil
½ teaspoon Chinese black vinegar (optional)
½ Tablespoon light soy sauce/coconut aminos
1 teaspoon toasted sesame oil
salt, pepper, and sesame seeds to taste
2 eggs (optional)
Tag us on social media if you are inspired to make your own happy rice with seasonal veggies!
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Directions
1.Heat ½ TB vegetable oil in a large wok (or frying pan) over high heat until smoking.
2.Add rice and cook, stirring and tossing, until the rice is toasted, and has a lightly chewy texture, about three minutes. Transfer to a medium bowl.
3.Mix black vinegar, light soy sauce and sesame oil in a small bowl.
4.Place wok (or frying pan) on a medium flame and add 1 TB of oil and fry garlic, ginger, and green onions until soft.
5.Add the finely chopped vegetables and sauté until vegetables are tender. Next, add the greens and continue to sauté.
6.Return brown rice to wok and mix. Make a well in the pan and crack the eggs into the wok. 7.Scramble the eggs. Then mix the egg and rice together. Sauté until cooked.
8.Season with soy sauce, black vinegar and sesame oil mixture. Add salt, pepper, sesame seeds and chopped green onions to taste.
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SDG&E Tips: Emergency Preparedness |
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SAVE 18% ON YOUR MONTHLY ELECTRIC BILL WITH FERA
SDG&E recognizes this is still a challenging time for many customers. Even if you have never qualified for assistance before, you may be eligible now. If you have three or more people in your household and are having a hard time paying your electric bill, you may be eligible for an 18% discount on your electric bill. To apply, visit sdge.com/FERA.
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