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 😀

Second Farm Stand (3)

The student body hungers

Second Farm Stand


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A new semester!

Hello and welcome to the University of San Francisco Community Garden Outreach class for Fall 2013!

If you didn’t know this is USF’s personal, one-and-only blog dedicated to the Community Garden class. There has been lots of new activity following the previous class so here are some updates!

  • Week of August 25th, 2013:

During this week our class was divided into five cooking groups in preparation of our very 1st community dinner/USF Farm Stand. The groups were: 1) Appetizers, 2) Salads, 3) Entree, 4) Soup 5) Dessert

This week provided the opportunity for everyone to glean around the city at different farm stands. (Gleaning, in terms of this class, is the act of collecting leftovers from Farmers’ fields and farm stands when they have finished selling their produce and will throw anything left in compost.) The gleaning* proved pretty successful and our challenge was the difficulty of storing our gleaned produce.

  • Week of September 1st, 2013:

Our class was finally able to cook our first dinner at Saint Cyprian’s on Turk & Lyon after a good week of gleaning! Each group was very busy with their recipes. The appetizer group made a lemon/mint flavored water, vegetarian wontons, and an artichoke dip. The salad group made various salad dressings, while the soup group made a spicy tomato soup. The dessert group made delicious peach cobbler with brown sugar and apple crumble, and last the entree group made a vegetarian, mushroom pasta.

first farm stand 1


Mark and Mike prepping for their dessert!

first farm stand 2


A little part of our class 🙂

first farm stand 3

Overall the community dinner at Saint Cyprian’s was a HUGE success! There were so many attendees that initially our classmates that did stay back for the dinner were overwhelmed by its size. The line at times were even backed up and 30 minutes in, all of the food had been eaten!

  • Week of September 8th, 2013:

This week was our class’ very FIRST USF Farm Stand! We were all very nervous and anxious but, somehow everyone came together and organized the farm very neatly. The weather that day was bright, and sunny and was perfect weather for our stand. Many classmates were very generous and ran straight to serving hungry visitors who stopped and asked questions about what this “farm stand” we had built was. The pick up for people at times were slow and very fast, but everyone who came by was able to donate a bit of their time, effort and $$ to our cause.


Classmate Emily Gould passing around fresh, local and organic strawberries to draw in passersby


A plate full of delicious greens, pasta, and peach cobbler! Yummy! 😀


Our very own Grace snagging a bite:)

In all our class’ first farm stand was A-M-A-Z-I-N-G! None of us could have possibly imagined how many people actually passed by our farm stand! There were many difficulties this week to post fliers around campus, but it was great to see that our farm stand was already a hit without them!

  • Week of September 15th, 2013:

For this week’s class, our class took a trip to an urban farm right here in San Francisco, Eco SF*! Eco SF is a local school farm located on The School of The Arts– a high school in the Portola neighborhood very close to Twin Peaks. Eco SF has a community made and funded cob oven and even a chicken coop!


Dani Tran having the opportunity to hold a chicken 🙂

Our class was able to get a very in-depth tour of Eco SF, its history, its projects and what Eco SF does to promote a community aspect of growing and learning about growing local, healthy and organic produce.

*More information:

A special thanks to the many local and organic farms that have lent our class a hand in our attempts at gleaning!

Big shout out to: Garcia Farms, Serendipity farms, and Fifth crow farms

Also for more information on Eco SF, please visit their website :D!


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Don’t Forget

Don’t forget to join us at St. Cyprian’s this Thursday for our final dinner of the semester! Designer: Sophie Peoples

Earth Day 2013

Our last Farm Stand of the semester landed on our USF Earth Day Celebration, and we couldn’t have asked for more perfect weather. We served our usual vegan and vegetarian treats, gave away seed packets, and even had a sourdough cracker demonstration in our solar oven! A big thanks to the Sustainability Committee for putting on the event, and a shout-out to the goats that got loose, for making us laugh when they jumped in the Gleeson fountain. 




Natural Dye Workshop

Spring is here! Now that we weeded all of that oxalis out of our garden, we decided we should do something fun with it! Last month, we had a little natural dye workshop at St. Cyprians.  We used fava leaves to make a nice mossy green, oxalis (sour grass) for a vibrant yellow, and onion skins for a rusty orange! Take a look and try for yourself!

1. Gather your natural colors! Try onion skins, fava leaves, oxalis, beets, purple cabbage, avocado pits, or anything else your heart desires.


2. Put your colors of choice in a pot and boil on the stove for 30 minutes or until the water begins to seep color.Image


3. Rinse you white clothing in cool water, and once the vat of natural dye looks ready dip, dunk, and let your cloths soak (at least 5 min) based your desired color intensity. (the longer, the brighter)ImageImageImage

4. Now that you’ve dyed your clothing, you must set the color. To do this just rinse your fabrics with regular dish soap and cool water! Image

5. Voilà! You’re done! Hang them up to dry and now you have beautiful spring colors to wear from your garden!ImageImage

photo credit: Sophie Peoples