Smashed Cauliflower
Smashed Cauliflower Made by Chef Beatriz Ledezma (Recipe from allrecipes.com) Makes 2 cups Ingredients 1 large head cauliflower, cut into florets 3 cups vegetable broth 1 Tablespoon butter 1 cup parmesan cheese, grated salt and pepper, to taste Directions 1. Bring cauliflower and vegetable broth to a boil in a large saucepan over high heat.
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Roasted Beet and Citrus Salad
Roasted Beet and Citrus Salad Created by Chef Craig Jimenez of Roseville Cozinha Serves 10 Ingredients and Directions for Roasted Beets 3 pounds Chioggia Beets 3 pounds of golden Beets 3 pounds of red Beets small handful thyme sprigs 10 Valencia orange peels and cores ½ cups of Chablis, White wine 2-3 cloves garlic small
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Marcela Valladolid’s Lowe’s Designer Challenge Victory Nets $50,000 for Olivewood!
There’s never a dull moment around the garden. The corn is growing high, squash vines tangle underfoot, the amaranth is vibrant hot-pink, sunflowers wave in the breeze, the school kids are on summer vacation, and as the garden changes and grows and flourishes, so does Olivewood. This week we announce officially the departure of our
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Can we call you Joe?
Two field trips a day, three rotations a field trip, three days a week, and sometimes more. It takes an army of volunteers to keep the Olivewood kitchen cooking! Helmed by Chef Educator Kati Butler — who creates recipes, manages the kitchen, teaches, and coordinates lessons in sync with garden and science units — the
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Sowing Seeds…
Dateline: Early January, 2012 Olivewood’s winter garden is lush and green, and surprisingly, this presents its own set of challenges for the class of excited third graders wiggling and squirming on the hay bales as Sacha starts opening circle. Nearby, the wheat has grown high and celadon green, topped with whiskery spikes of plumping, yellowing
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“Best field trip ever…no competition”
~ Isabelle, 3rd grader La Jolla Country Day
