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What’s growing on?


Welcome back Spartans! We hope You had a great summer! 


'Twas a bountiful growing season at the garden this summer. We had an abundance of nectarines, plums, and figs that we were able to donate to the Spartan Food Pantry for students. We also harvested about 130 pounds of onions and garlic! More food is on the way this fall.

This summer we got surprised with over 10 foot tall Mammoth Sunflowers in one of our Garden beds!

Meet Our Student Assistants:
Sophia & Kendall

Meet Our Garden Coordinator: Kaitlyn

Some Exciting Announcements...
Our Universal Design Deck is now complete! We are so excited to host events here for you all!
We have a new Instagram page! Follow us at @sjsugarden
NEXT GENERATION: GARDEN FELLOWSHIP

The Campus Community Garden is hosting a Fellowship Program that lasts for four Fridays during the month of October. Fellows will learn about Environmental Justice and gain hands-on experience in the Garden. At the completion of the program, participants will earn an Honorarium and certificate. Spots are limited.



Learn more and apply at bit.ly/NextGenFall21

Our compost window has reopened! Feel free to come on down and drop off your compost on Mondays from 9am-3pm and Fridays from 9am-12pm.

 
VOLUNTEERING IS COMING BACK!!


We have seriously missed having students at the Garden during the pandemic. You can volunteer with us this semester on Mondays from 12-2pm and Fridays from 9:30am-11:30am. Register at bit.ly/GardenVolunteerFall2021

Seasonal Recipe

We will be partnering up with WHISK this semester to provide you with a series of delicious seasonal  recipes!

This month we wanted to share  WHISK 's  delicious Banana-Zucchini Bread. You can follow their Instagram at https://www.instagram.com/whisk_sjsu/ for even more delicious recipes!

Ingredients:

  • 3 cups all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 1-1/2 tsp. ground cinnamon
  • 1 tbs. flax seeds
  • 1 tsp. salt
  • 4 eggs
  • 2 ripe bananas
  • 1-1/2 cups sugar
  • 1 cup vegetable oil
  • 1-1/2 cup shredded unpeeled zucchini
  • 1 cup chopped walnuts (or preferred nut)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and flaxseeds.
  3. In a small bowl, whisk eggs, bananas, sugar, and oil. Add to flour mixture along with zucchini and walnuts
  4. Pour into 2 greased 9x5" loaf pans and bake for 45-50 minutes.
  5. Rest in pan for 10 minutes before plating.
Enjoy!

UPCOMING SEMESTER EVENTS

WEEKS OF WELCOME: TEA & TATTS with the CAMPUS COMMUNITY GARDEN

MONDAY, AUGUST 23

12-3:00pm - 7th Street Plaza

The Campus Community Garden  wants to meet you over “Tea and Tatts” - a.k.a. milk tea and temporary tattoos. Learn about the Garden, meet the Garden staff, drink boba, and get a temporary tattoo! Masks and social distancing required. Supplies are limited and are on a first-come first-serve basis.

Insect Of The Month: Weevil !


Weevils are insects that belong to the order Coleoptera, meaning they are beetles.
They are best known for their long snouts.
There are over 97,000 species of weevils known today!

 
Associated Students Cesar Chavez Community Action Center at SJSU
CCCAC Community Garden
SJSU Garden Instagram
Copyright © 2021 CCCAC Community Garden, All rights reserved.


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