San Carlos Community Garden

Growing Connections

News from the San Carlos Community Garden April 14, 2017

Filed under: San Carlos Community Garden — Andria Sprott @ 3:23 pm

Newsletter – August 2017

 

 

Community Garden General Meeting – March 19, 2015 February 17, 2015

Filed under: San Carlos Community Garden — kelly @ 4:56 am

Community Garden Meeting March 19

 

2nd Annual Pumpkin Smash – It’s gonna be a SMASHING good time! October 16, 2013

Filed under: San Carlos Community Garden — kelly @ 5:07 am

Download the Flyer Here!

 

Help Us Build Our Community Garden Amphitheater! September 8, 2013

Filed under: San Carlos Community Garden — kelly @ 4:31 am

 
 

A Garden is Forever September 3, 2013

Filed under: San Carlos Community Garden — kelly @ 3:58 am

By Dr. Dierolf, Director of Springall Academy

obriens

 

O’Brien’s pub is where acquaintances become friends and friends become family. So when John “Spanky” Hanson, a friend of O’Briens and all it’s patrons, passed away, the owners, Tom and Lindsey Nickel, wanted to do something that would keep John’s memory alive for years to come.  In talking with John’s family, they remembered how much John loved gardening and giving back to others. Mrs. Nickel called Springall Academy to ask about opportunities in the San Carlos Community Garden.

This conversation was a win-win. The patrons of O’Briens are a generous bunch of people and the community garden could always use support. It was done, the Nickels decided to do a fundraiser on John’s behalf for the San Carlos Community Garden. In one night, they raised over $1200 for our garden project.  I had the opportunity to be there night of the fundraiser. I heard great stories of how John made a difference in the lives of others. His daughter told me, “My dad will love this. He loved to garden. And I can’t wait to see it.”  The next step was simple, how could they best use the donation in honor of John?  After looking at the garden design (donated by professional landscape architect, George Mercer) they asked about the native garden. The native garden section includes the bridge that goes over the dry riverbed, a variety of native plants and benches for that area. It seem right that it be near the school’s garden beds as they are happy to be connected with Springall Academy as well. 

Thank you to the Nickels and the patrons of O’Briens Pub in Clairemont for their generous donation and support. We know you will all miss John, aka “Spanky,” but know that his name will always be remembered in the San Carlos Community Garden. 

If you, or someone you know is interested in making a donation of any kind to the San Carlos Community Garden, please send an email to info@sancarloscommunitygarden.com (subject: DONATION).  

 

Kelly’s Down & Dirty Tomato Pie June 5, 2013

Filed under: San Carlos Community Garden — kelly @ 3:51 am
Ingredients:Tomato Pie 232
Soft Pie Crust
1 small package of frozen spinach
2 T Best Mayonaise
3 dashes of Worcheshire sauce
2 1/2 cups of shredded cheddar cheese
Salt & Pepper to taste
5-6 Large, red tomatoes (cut in quarters)
20 Ritz crackers (crushed)
(other optional ingredients:  mushrooms, onions, bacon)
 
1. Bake pie crust at 350 for 15 minutes (not fully baked, but to a very light brown crisp)
2. Cook frozen spinach 2-3 minutes and drain until all extra juices are gone.  I dry it with a paper towel to take away excess liquid.
3. In a small mixing bowl, mix together: Mayonnaise, 1 3/4 cup of cheese, S&P, and Worcheshire sauce. 
4. Layer half of the frozen spinach on the bottom of  the lightly cooked pie crust. 
5. Next layer with 1/3 of the cut tomatoes. 
6. Next layer with 1/3 of the cheese mixture.
7. Repeat steps 4,5 and 6.  
8. Top tomato pie with crushed Ritz cracker.  Sprinkle remaining cheese mixture.  Add remaining cut tomatoes around the edge.
9. Cook for 20-25 minutes, or until cheese is bubbly and pie crust is brown.
10.  Cool and serve.  Serves about 5 ppl. Is great with a light green salad, from the garden of course!
 

Grow your own food in the garden. Apply for a plot today! March 18, 2013

Filed under: San Carlos Community Garden — kelly @ 5:33 am

Please submit your garden application to info@sancarloscommunitygarden.com OR in person to the Garden Plot Committee at the monthly Garden meeting, held on the 3rd Thursday of each month.

FINAL_3.13.13GARDEN PLOT APPLICATION, CONTRACT & RELEASE, AND GARDEN RULES-2

 

Calling Young Artists! Student Logo Contest – Entries due February 15! January 31, 2013

Filed under: San Carlos Community Garden — kelly @ 5:05 am

Logo Art Poster Contest

 

Winter Garden Salad December 15, 2012

Filed under: San Carlos Community Garden — kelly @ 8:23 pm

A quick and easy dish straight from the garden! 

 1/2 head lettuce

1 large cucumber, peeled

1 medium green pepper

1/2 cup diced celery

 1/2 cup sliced scallions

4 radishes

3 medium tomatoes

3 shredded spinach leaves

red cabbage leaves (optional)

Dressing (click here for complete details)

 

 

Fall Corn Chili November 11, 2012

Filed under: San Carlos Community Garden — kelly @ 8:04 pm

Recipe provided by Janet Burgess, Owner, 4littleCOOKS Cooking School for Kidswww.4littlecooks.com and author of CHOP, COOK, MUNCH! Cookbook for children ages 5-13.

Ingredients:

2 cans (about 15 oz. each) black beans

1 large onion

1 clove garlic

1 pound ground turkey meat

2 tablespoons chili powder

1 large can (about 28 ounces) whole tomatoes

1 small can (about 4 ounces) diced green chilies

1 package (10 ounces) frozen corn kernels

¼ cup chopped cilantro

 

Directions: 

 Place beans in a colander and rinse under water until water runs clear.

 Chop onion into small pieces, place in pan. Squeeze garlic thru a garlic press into pan, or chop into small pieces. Place pan on burner and crumble in turkey. Cook over medium-high heat, stirring occasionally with a wooden spoon, for about 5 minutes, until turkey is no longer pink.

 Add chili powder, tomatoes (break them up with a wooden spoon) and their liquid, chilies, corn and beans to pan. Reduce heat to medium-low and simmer, uncovered for 15 minutes. 

 Sprinkle chopped cilantro on top and serve in bowls. 

Options:

For a change, try replacing the black beans in this recipe with red or white kidney beans or a combination of both.