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 Thank you to 
for all of your support! 

 

In April, Whitney Farms donated pallets and pallets of organic soil and plant food to Olivewood Gardens and Learning Center. Healthy soil is the foundation for successful organic gardening, and these products ensure that our gardens are attractive and bountiful for the 8,000 students and adult visits who come to Olivewood annually.
Thank You Cal Poly and MIT Alumni

 

On May 12th, thirty Cal Poly and MIt alumni participated in a joint volunteer day at Olivewood Gardens. Together, these hardworking volunteers built a new rainwater catchment system, re-potted plants, laid down weed cloth, weeded, harvested worm castings, watered, and removed old chicken-fencing. Thank you to Jim Beyster and Mary Anne Beyster for coordinating this volunteer day.

 

Volunteers Needed 

Volunteers are needed next Friday, June 1st  from 10:30am to 3pm to help set-up, serve, and clean-up the donor luncheon. Please email Ally to sign up or for more information.
Wishlist 
  • garden clippers
  • large round plastic tubs
  • digging forks
  

Executive Director

Amy Carstensen

amy@olivewoodgardens.org

 

Program Director

Sacha Dansky

sacha@olivewoodgardens.org

 

Program Coordinator

Ami Hooker

amihooker@olivewoodgardens.org

 

Chef Educator

Kati Butler

kati@olivewoodgardens.org

 

Volunteer Coordinator

Ally Welborn

ally@olivewoodgardens.org

 

Head Gardener

Martha Prusinskas

martha@olivewoodgardens.org

 

External Relations Advisor

Amy Finley

chefamy@olivewoodgardens.org  

  
(619) 434-4281
2525 N Avenue
National City, CA 91950


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 Thank you for helping us reach 1,000 'likes' on Facebook!

 

ICF  
Olivewood Gardens and Learning Center 
is a Type 1 supporting organization of the International Community Foundation
 

  

Gardening 101: 

How to Grow Your Own Food

 

6/5 Class: Soil Types, Backyard Composting, Bed Preparation, Using your Garden Space

6/12 Class: Seeding Mixes, Planting & Bed 

Design

6/19 Class: Irrigation, Pest Management, Extending your 

Season

 

Day and Time: Tuesdays, 5:30p-7:30p

Suggested Donation: $20/class ($50 for all three classes)

Register: OlivewoodGardens.org/Education/RGEN

Inquiries: ally@olivewoodgardens.org

   

 

Vote for Chef Marcela

 

The Lowes Designer Challenge features three designers creating spring vignettes with Lowe's latest line of outdoor living products. Facebook users can vote for their favorites on theLowes Home Improvement Facebook page through June 6; with the top vote-getter receiving $50,000 on behalf of a charity of their choice. 

 

For the challenge, Olivewood volunteer Chef Marcela Valladolid, designed a Baja-inspired space and chose Olivewood Gardens and Learning Center as her recipient charity. Olivewood Gardens will receive $25,000 from Lowes Home Improvement and could win $50,000 total if Chef Marcela wins the challenge. Please help us by voting for Chef Marcela! 

 

Also, be on the lookout for Olivewood Gardens in an upcoming episode of Chef Marcela's cooking show, Mexican Made Easy (Saturdays at 9am on The Food Network).



Donor Luncheon and Garden Tour

Please join Olivewood Gardens and Learning Center as we celebrate our donors who support us. 
 
Date: Friday, June 1st, 2012
Time: 12pm-2pm
Location: Olivewood Gardens and Learning Center 
2525 'N' Ave., National City, CA 91950
RSVP: info@olivewoodgardens.org (by 5/25) 

 
El Bizcocho's Celebration
 
El Bizcocho, Rancho Bernardo Inn's highly regarded signature restaurant, will be celebrating the history of its iconic space and culinary traditions with a farewell dinner on June 7. The 5-course dinner will feature three executive chefs who will pay homage to the legendary restaurant with a special alumni menu before it's closing for a $2 million renovation. Proceeds for the event benefit Olivewood Gardens and Learning Center. Space is limited.

 

Date: June 7, 2012

Time: 6pm reception, 7:15pm dinner

Pricing: $225 for dinner or $275 for dinner with wine pairings

Reservations: El Bizcocho (858) 675-8550

More Information



Volunteer Thank You Dinner


Olivewood would like to thank and honor all of our hardworking volunteers! Please join us for a recognition event celebrating the opening of True Foods Kitchen, Fashion Valley.

Date: Thursday, June 21
Time: 5:30pm-8pm
Location: True Foods Kitchen, Fashion Valley 


At A Taste of Summer, top local chefs will create unique small plates to celebrate the launch of the San Diego chapter of The Positive Plate. With sustainability as the evening's theme, all dishes will be made using local, organic, and seasonal ingredients, while highlighting the creativity of each participating restaurant. The event will also include local wine, craft beer, signature organic cocktails, live music, and local art. Net proceeds will benefit Olivewood Gardens & Learning Center, the San Diego Hunger Coalition, and Ecofficiency.Org

  

Date: Friday, June 22

Time: 7-11pm

Location: NTC Promenade | Liberty Station

Pricing & Tickets: $60 at tastesummersd.com/tickets

Parking is free

Recipe of the Week

Olivewood Garden Greens with Shaved Radishes, Spring Blooms, and 

Citrus Herb Vinaigrette

Serves 4

(By Chef Educator Kati Butler)

  

Ingredients and Directions for Citrus Herb Vinaigrette

 

� cup freshly squeezed lemon juice

1 Tbsp Dijon mustard

1 tsp sugar

salt and freshly cracked black pepper

1 Tbsp minced parsley

1 Tbsp minced basil

1 Tbsp minced oregano

� cup olive oil

 

In a medium-sized jar, combine the lemon juice, mustard, sugar, a little salt and pepper (to taste), and the herbs. Add the olive oil and shake vigorously to combine and emulsify the dressing.

 

Ingredients and Directions for Salad

 

8 cup garden greens (can include red oak lettuce, frisee, arugula, chard, kale, spinach, or any tasty, tender greens you have available), washed and torn, etc., as necessary

2 cup purple cabbage, shredded

4-6 radishes, cut in paper thin slices

12 nasturtiums, wiped clean and bugs shaken out (or other edible flowers, like society garlic, honeysuckle, violas, etc.), snipped into shreds

 
Toss the greens and cabbage with the dressing. Put on plates and top with some of the shaved radishes and snipped flower blossoms. Serve and enjoy!