February 2022
Hello Friend,


After a recent field trip to Olivewood Gardens, one fourth grade student said, ‘I feel grateful for what we did there, I can’t wait to go back.’ And another student shared, ‘I had the best taco and the best time!’ Field trips are back in full swing, and February brings our program into all ten elementary schools in National School District to ensure every student has equal access to science-based environmental and nutrition education programs. Our garden staff, along with our friends at Healthy Day Partners, have been busy preparing all school gardens to ensure each child in each school gets a hands-on experience to explore and expand their knowledge. All fourth graders will continue to visit our gardens three times per year, and will be able to use our progression-based curriculim to build up to their visit.  February also brings our 22nd generation of Cooking for Salud® and our ‘Garden 2 Kitchen’ High School internship, which due to overwhelming demand, will be hosted in two sessions. 

We know we can't do it alone - and continue to be grateful for the overwhelming support from volunteers, interns, community partners and our financial supporters. We hope you'll join us at the garden soon to see all our programs in action.

Jen Nation, Executive Director of Olivewood Gardens & Learning Center
Happy Lunar New Year! Celebrated by East and Southeast Asian cultures, including China, Vietnam, Korea, and Taiwan, among others - this year marks the Year of the Tiger. The tiger represents qualities such as strength and bravery. We wish you courage and hope this year!
Upcoming Events
Valentine's Date Night with Chef Christine Ng
Monday, February 14
Two seatings: 4PM & 6:30PM

Celebrate Valentine's Day with your sweetheart at the Gardens and enjoy a delicious meal created by Chef Christine Ng of Chinita's Pies!

Knife Skills

Saturday, February 19
3:30PM - 5:30PM

Want to improve your knife skills? Learn new techniques or practice old ones? Come to Olivewood and experience a fun & informative adult knife skills class while creating simple, seasonal dishes to enjoy.
High School Clubhouse

Wednesday, February 23
3PM - 5PM

More info to come!
Build-a-Bowl: Soup & Salad Class
Saturday, March 12
3:30PM - 5:30PM

Warm up at the garden with a creative build-a-bowl soup recipe, a dazzling garden fresh salad and an easy gluten free cracker recipe.
Save the Date - Seedling Soirée
Saturday, June 4
5PM - 9PM

We are thrilled to announce the date for our 2022 Seedling Soirée! This year we'll be back in-person with exciting changes including hands-on mission-connected activities, dancing with live music, and different pricing options to improve event accessibility.

Registration coming soon!
Introducing our four newest team members!
Olivewood-based Nutrition Education Specialist, Morgan Harris: Originally from Maryland, Morgan first discovered Olivewood through a field trip with San Diego State University where she obtained a B.S. in Foods and Nutrition. She then completed her dietetic internship and obtained her credentials as a Registered Dietitian (RD/RDN). Morgan’s passions lie in both nutrition and environmental education so she was very eager to join the Olivewood team. Morgan is excited to get to know the National City community, share her knowledge of nutrition and engage with the children who visit Olivewood. Morgan also works at a local start-up called SOULMUCH where she bakes cookies using up-cycled ingredients from local restaurants! In her free time, Morgan likes to go road tripping, get outside to enjoy the San Diego weather, eat at local restaurants and spend time with friends and family, especially her cat, Basil.
School-based Environmental Education Specialist, Sabrina Heimer: Sabrina is a recent graduate of San Diego City College where she studied Sustainable Urban Agriculture. She also has experience as a Volunteer with Cultivando San Diego where she works closely with the Kumeyaay people to plant culturally relevant foods, while educating the community on the history of this land and also involving children from the community in garden-education.
School-based Environmental Education Specialist, Kelsey Pennington: As a California native, Kelsey has always been a lover of nature and the outdoors. She received a B.S. in Environmental Studies from UC Santa Barbara. Her passion for transforming the food system in a way that supports both food justice and environmental sustainability drove her to pursue a career in the nonprofit sector and led her to discovering Olivewood. In her free time Kelsey likes to exercise, read, cook, and explore farmers markets and art shows.
School-based School Garden Specialist, Alyssa Zurita: Alyssa is currently attending Cal Poly Pomona where she will receive her B.A. in Plant Science. Alyssa loves working outdoors and enjoys serving the community at Olivewood, especially through Thursday’s weekly harvests. In her spare time she enjoys hiking, camping, working out, crocheting, and spending quality time with her family. She is proud to be a part of Olivewood’s team and looks forward to making positive impacts in the community through organic gardening.
Olivewood Gardens Opportunities
We are looking for passionate volunteers that want to extend their knowledge and skills in community education, group management, nutrition, environmental science, gardening, marketing and communications, and more!

For more information, please contact Jackie Ante at: jacqueline@olivewoodgardens.org. Check out the volunteer and internship opportunities and sign up to join us!
Congratulations Leonard and Pixca Farm!
Please join us in congratulating Pixca Farm, including co-owners Olivewood Director of Gardens & Facilities Leonard Vargas and former Volunteer Coordinator Cristina Júarez García, for their recent Community Alliance of Family Farmers 'New Farmer of the Year' Award! With their environment, land, community and labor in mind, Pixca Farm is forging its own path in the south bay of San Diego, just a mile from the border. A diverse, worker-owned cooperative, Pixca has rooted itself in equity where everyone’s labor is tied to the pride of their farm and business, offering a more decentralized model to farm ownership. Pixca runs a CSA and farm stand for the Tijuana River Valley community, providing fresh, healthy and organic fruits, vegetable and flowers to communities that have long lacked access. Congrats to Cristina Júarez García, Leonard Vargas, and Erik Rodriguez!
Black History Month
February is Black History Month, a time for intentionally honoring, celebrating, and uplifting Black voices and experiences. Here are a few ways you can learn and engage in the conversation.

Share your resources with local Black led-organizations including:

Continue to support and uplift Black-owned businesses, check out:

Engage with the community by celebrating:

Continue to learn, unlearn, and practice anti-racism:
Recipe of the Month: Butternut Squash Salad with Apricot Vinaigrette
Created by Chef and Kitchenista Aureny Aranda of Au Gourmet
Salad Ingredients:
  • 3 cups cubed butternut squash, about 1-inch cubes
  • 2 cups kale, leaves torn from stems
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chile pepper
  • 1 to 2 teaspoons olive oil
  • ¼ cup salted almond slivers (sub goat cheese for non-vegan)
  • ¼ cup roasted pepitas
Vinaigrette Ingredients:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons apricot preserves (option: use any fruit jam/preserves you have)
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil

Instructions:

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl mix the olive oil and spices and add the cubed butternut squash, toss well. Place them in a baking sheet and roast for 20 to 25 minutes, until the squash has started to caramelize.
  3. While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
  4. Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash.
  5. In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper.
  6. Stream in the olive oil while whisking until emulsified.
  7. Drizzle on the salad! This stays great in the fridge for 3 to 4 days.
SDG&E Tips
You may qualify for a bill discount or home improvements. SDG&E’s assistance programs can help you lower your energy use and/or monthly energy bill while keeping your home comfortable.

California Alternate Rates for Energy (CARE) Program: Find out if you qualify at sdge.com/CARE.

Family Electric Rate Assistance (FERA) Program: If you don’t qualify for CARE and your household has 3 or more people, you may qualify for FERA. Visit sdge.com/FERA for more information.

Energy Savings Assistance (ESA) Program: You may qualify to receive no-cost, energy-saving improvements for your home, such as new appliances, furnace repair, lighting, insulation and more. Find details at sdge.com/ESAP.