Last day of class and Homestead projects!

  • Week of November 18th, 2013:

Today was the last official meeting of the semester! For the past two weeks, our class had  been preparing for our different homestead projects that we would be presenting today! It was amazing, there were many different homestead projects, and everyone’s projects were different in their own ways. Some classmates did a fermentation projects, others made homemade jams, cookies, scones, and even creating their own vanilla extract. It was a great day of class that ended the semester well. Our class was able to share our experience of our projects, and everyone had full tummies of different types of food (mostly sweets). As the day grew colder, our class enjoyed some nice hot apple cider along with apple pie and olallieberry pie! Yummy!

Here are some pictures of some of the class’ presentations:

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Last Farm Stand!

  • Week of November 11th, 2013:

This week was our class’ last farm stand of the semester! Can you believe the semester is already coming to an end? Our class has improved and gained new insight on our community and what it means to be one. This last farm stand was able to put together every aspect of what it means to be an organized farm stand. It was awesome! Even though the weather was a bit cold and windy at times, the farm stand always had new people coming by to ask about what our class was doing.

Here are some awesome pictures of some of the food our class was serving :)

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Last Farm Stand! 11/14/13!

Hello to everyone! Please join our class, the Community Garden Outreach class, for our last farm stand of the semester (and year) and come learn about our mission statement of advocating and spreading the word about how eating local and organic is healthy for you and your community!

We’re looking forward to seeing you all and thank you for a great semester!

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Last Community Dinner!

  • Week of November 4th, 2013:

This week was our class’ last week cooking community dinners for St. Cyprian’s! It’s been an awesome semester with the church and hopefully, the impact left from our class was a great and positive one that will broaden relations. As a recap, for our last community dinner, the break down into groups was kept the same as any other dinner: 1)Appetizer, 2) Salad, 3)Soup, 4)Entree and 5) Dessert. This week our class worked extra hard to ensure that the last dinner would be the best dinner. Our class expected a big turn out and low and behold… the turn out was great! It was a full dinner filled with many classmates, along with their family members and friends. It was great to see the many faces of the community that we were serving.

Our last community dinner, as stated, brought out the best of the best! For this week the appetizer group made a tomato, basil bruschetta; the salad group made a mixed veggie salad with apples, and a kale medley; the soup group made a mixed vegetable miso soup; the entree group made veggie (kale and squash) enchiladas and last the dessert group made lavender bread pudding!

Here are just some of the many pictures of our community dinner!

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Last Community Dinner ! 11/07/2013

Come join our class for our last community dinner at St. Cyprian’s on Turk and Lyon! Any donations are recommended! Our class would love for you to be there to celebrate the end of our semester! Thank you for all the support; Our class wouldn’t have been able to feed off such positive energy and liveliness!

A big shout out to all the farms that have helped us in our attempts to glean and promote our goal of spreading local, organic and healthier foods around to our community– and educating them on what it means to have sustainable urban gardens!

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Sauerkraut, Natural Dyes and Popcorn

  • Week of October 14th, 2013:

This week our class was supposed to visit a local urban garden called “Glide Rooftop Garden”, however, plans were cancelled. But luckily, we had other plans in store. Instead of urban gardens, this week our class made homemade and fresh sauerkraut using the greens (mostly kale) that was ready to be harvested. As a class, we were divided into two groups, one group would initially make the first batch of sauerkraut, while the other group was making lavender wands, harvesting lupine seeds and/or weeding around the garden.

For our sauerkraut, we used a lot of kale found in the garden, but one could use possibly any type of green(s) they so pleased. Here is a link to last semester’s “How to make sauerkraut”. How to Make Sauerkraut link! At the end of our labors, we had made three mason jars filled of sauerkraut and designated three different classmates to watch over the fermentation process.

Here are some pictures of our day :D !

Making Lavender WandsHeather and Grace enjoying arts and crafts

Making Sauerkraut (2)

Making Sauerkraut (3)

Making Seed Packets-Seed Saving (Lupine Seeds)Harvesting seeds…

  • Week of October 21st, 2013:

I gotta admit, no one probably knew that the natural dye of pomegranate was a mixture of sea foam green and azure blue- but it is! You would think that a pomegranate’s natural dye was red because of the red stains you obtain when eating them, but it’s not! This week, our class worked with natural dyes using everyday plants around our very own garden. Some other natural dyes we used were extracted from onion skins, pomegranate skin (everything but the seeds) and the unripe seeds of sunflowers. For each dye, we heated up 3 stainless steel bowls over a flame and brought them each to a boil. When boiling, we threw in the onion skins in one bowl and the others in their bowls and covered them all with lids. After a while, the natural color will come out and that means soaking fabrics in the bowl (while boiling)!’

Here are some pictures of our day!

578084_10151936211737159_1884373146_nCristina is very excited to be making dyes :D

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  • Week of October 28th, 2013:

Our class just happened to land on October 31st this week, which is Halloween! This week, our class was divided into the different groups as the previous months to start prepping for our community dinner and farm stand. It’s going to be very interesting what every group will be making!

Aside from assigning groups, our class popped our own popcorn! Rachel, our professor, had left over “Black Dakota” kernels– a type of kernel that is sharp (pointy) and deep purple/almost black in color. We used a manual turn style popper for our popcorn and a portable gas stove. First we poured a oil enough to coat the bottom and also a generous amount of butter. Next we poured in our kernels and frequently turned the popcorn to prevent burning. After popping all of our kernels, our class experimented by using rosemary, or seaweed in our popcorn! It turned out very delicious!

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Emily in costume for Halloween :D

Our class, after popping popcorn migrated to a room inside the School of Education building right next to the USF garden to watch a documentary called “The Garden”. The Garden is a documentary focused on the struggles of the South Central Community farm back in 2003-2005 and their hardship of trying to keep their community garden from being shut down. The documentary was very touching, and can easily be accessible online by purchasing through Amazon and other venues.

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Our second community dinner/farm stand!

  • Week of September 30th, 2013:

Similar to how our class was divided up for our first community dinner, our second time around we were all divided into different groups but with the same categories. Those categories were 1) Appetizers, 2) Salads, 3) Entree, 4) Soup. and 5) Dessert. Everyone was all very excited to re-create or even create a better community dinner experience then the last and our gleaning this week was even more successful then our previous attempts at gleaning. Our classmates were able to glean many greens, tomatoes, and apples for the salad, entree and dessert groups!

Compared to our last community dinner, this time around everyone was able to just pick up and go. Right from the beginning of when class started, everyone was lively and cheerful to prep and cook. The energy in the kitchen was great too. This week the appetizer group made flat bread, the salads group made three different types of salad: Strawberry vinaigrette, balsamic vinaigrette, and honey vinaigrette, the entree group made a baked squash with rosemary and salt, the soup group made a delicious stock filled with many different vegetables such as onions, peppers, and leeks, and the dessert group made an apple cobbler!

Second community dinner (2)

Danica and Heather making flat bread!

Second community dinner (3)

Awesome live music brought to us by Kasie!

Second community dinner (4)

Cristina, Grace, and Gabe serving guests

For the second community dinner, not that many people were able to come by  as opposed to our first community dinner where there were endless lines of people waiting to be fed. In some sense, it was better since there were only so many helpers for this community dinner. Also, many volunteers and our classmates were able to bring home food! The goal of our class is to promote resources and a venue into

  • Week of October 7th, 2013:

Today was the big day— *drum roll* for our class’ second farm stand at Gleeson Plaza! This week we had made sure to start earlier to create more traffic towards our farm stand. Our whole class met up at noon or so and had laid out our table with our meals. One of our committee groups had even set up a make shift “table” next to our farm stand to sell tea bags made with herbs from our USF Garden and hand out free left over gleaned produce!

By 12:30p, there was already a HUGE line waiting to be served. I think everyone was surprised at how many students actually showed up. In the end, the food was gone by at least 1:00p, not even thirty minutes into our farm stand. While there was much more traffic towards our farm stand, our class’ overall goal of promoting eating and growing local and organic produce and meals were lost due to the fact that many students had just come for the advertised “free food”.

Second Farm Stand (2)

A look of content from Blake, happiness indeed :D

Second Farm Stand (3)

The student body hungers

Second Farm Stand

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