Community Cook Alongs
A series made possible through the partnership of Ocean View Growing Grounds, Berry Good Food Foundation, and Whole Cities Foundation.
Berebere Spiced Lentils and Turmeric Sauteed Cabbage
*With Carrots and Potatoes
Guest chef Amina from the United Women of east Africa shared her tips and techniques to our cooking class.
Banana Tree Trunk Soup
With side dishes of pickled tea leaf salad and a coconut glutinous rice flour desert
Karen Organization of San Diego demonstrated how to make 3 dishes that highlighted Karen culinary heritage, and participants got hands-on experience chopping, shredding coconut, and learning more about their culinary traditions.
Pickling
We spent a beautiful spring day in the garden with Chef Christina Ng learning to pickle and preserve veggies, including carrots and radishes grown at OVGG!
Arepas
Lead by our talented local community cook Fanny Contreras and Berry Good Food Foundation’s Chef Christina Ng.
This delicious venezuelan dish (insert how to make)
“Add chopped carrots or oats to your arepa dough for added fiber and vitamins!”
-Fanny
Beginner Vegetable Gardening
3-Part course
In partnership with San Diego Master Gardeners Association
A course tailored to winter gardening in containers and pots. Perfect for gorwing in balconies, small yards, or even on your porch. The course is very hands-on - Great for kinetic or tactile learners. Everyone received seed starting kits, Integrated Pest Management Charts, and their very own SDMGA Beginning Vegetable Gardening Course Journal with guides and space for record keeping. Topics covered included planning a garden, plant selection, soil preparation, taking care of a garden, harvesting, storing and home composting.
