In this episode, as promised, we’re bringing you back to last Spring when we had our Jamie Oliver’s Garden Party event. If you’ve ever wondered how to make fresh guacamole this one’s for you. You can even serve it at your Monday night football viewing party tomorrow with the bros! Watch as I teach our lovely producer, editor extraordinaire Marisa how it’s prepared!
In honor of Jamie Oliver and the Food Revolution, we present you with our Cinco de Mayo Garden Party. The purpose of this episode (and Nutrishus in general) is to educate viewers on how to have a relationship with food again; to cook using all natural, organic ingredients whenever possible. We hope to show people that cooking is imaginative, easy and fun, and most importantly prove that ANYONE can cook!! We believe that the more we know about where our food comes from, the more likely we will choose real food, the healthier we will be. We make a commitment to use organic produce and ingredients because we believe our bodies feel better and work better when we stay away from preservatives, GMOs, chemicals, and additives that many store-bought foods often are filled with.
In this episode you will see only one segment of the actual party, however we will be editing and broadcasting our other segments (guacamole, pineapple salsa, and pico de gallo with special guest Lex Ulloa) as well as our Vegan Queen and Cinnamon Roll episodes when school starts back up in the fall! 🙂
Raw Marinated Kale Salad: juice of 3 limes, 1 TBSP extra virgin olive oil, sea salt to taste
Basil Mango Smoothie: 1 1/2 cups organic frozen mango, 1 1/2 cups homemade almond milk, 1 TBSP agave nectar, 4 big leaves of fresh basil…blend until well incorporated
You can view the full Stand Juice Menu , follow them on Facebook, and go to their store to enjoy all of their yummy treats!
This was filmed at our University’s Organic Campus Garden. Very special thanks to the cast and crew of Nutrishus, The Ham Channel, as well as Pawel, Jesus, Tod, Jen, Grace, and all the great friends who helped clean the garden before the party!
Thanks for watching, I hope this short clip has shown you how easy cooking real food can be, and fun too! 🙂
Join us in the Organic Campus Garden for a Jamie Oliver’s Food Revolution inspired Food Day event. It will be Cinco-de-Mayo themed, and as part of the final episode this season of Nutrishus, we will be filming it live in the garden, and making guacamole, salsa, and will even be visited by The Stand Juice Company of Fairfield to learn about why they love sustainable agriculture and all things organic, local, and healthy!
It will be a nutritious and delicious day, I hope you’ll join us!
I had never been to Massachusetts before this NOFA conference and I was amazed at the beauty it possesses. Jesus (my fellow garden summer intern) and I drove past a sign for Hadley, Massachusetts, which was founded in 1661–We were not only embarking on new territory, but it was pretty darn historical too. The town of Amherst was so cute and the people are very welcoming and unusually happy! It was a really cool trip, we both learned a lot and had a great time admiring all of the differences (and similarities!) in culture.
See below for the complete gallery of the trip to the Northeast Organic Farmers Association Conference 🙂 Simply click on the thumbnail and you can view large versions of all the pictures one by one.
This week has been good to our plants, and to my tummy. Our delicious plants have begun blooming and it’s so exciting! As you can see, I used the garlic scapes to make a delicious risotto tonight, you can get the risotto from TJ’s in the frozen section, and it makes a great small dinner or side dish in 6 minutes. Below you’ll find a picture sequence that tells a story about what’s been going on in our garden. Take a gander and enjoy the beauty that is nature. : )
Busy working for the queen these babies are determined to give us delicious honey as well!
Lovely view of our garden from the mason jar’s perspective…
What are garlicscapes you ask?? Well, they are part of hardneck garlic (you are most familiar with softneck which is in most grocery stores). It can be used to make delicious culinary dishes, most notably: pesto! The bulbs you see (the white part) is the flower, and the reason we cut those off is so that the plant won’t reproduce and thus expend all its energy into attracting bees which will help pollinate and reproduce more plants. We want it to spend its energy on making delicious scapes! Which it did, so we are harvesting them now! YUM. Search online to see where you can get these babies– they’re AMAZINGLY DELICIOUS.
Our organic campus garden here at school is the ultimate treat on a sunny beautiful day like today. Farming and gardening may be a lot of work, but it’s worth it. This morning Jesus and I and headed over at 9:30 (well, by the time I actually got there it was 10:05) and we got to work. Our cilantro has grown to be so tall that the seeds at the top (which are used to make coriander) have multiplied and are ready to be crushed. So our first step was to pull the cilantro husks out and plop off the seeds.
There was a lot, so it took some time, but it gave us a time to enjoy the beautiful sun and well, wake up!
Incoming….! While we were waking up, we were greeted by two friends who decided to keep us company. A cute little lady bug and this interesting worm thing, which played on the seeds!
Okay, maybe I liked that little lady bug too much– we became good friends.
While we were shucking the coriander seeds we were greeted by two friendly (human) visitors who wanted to check out what the garden was all about. Of course, we love talking about the things we’re working on, so this was the perfect opportunity. We showed them how this summer we’re thinking big, so we are busy planting lots of delicious herbs and veggies. In the other beds we have thyme, oregano, two kinds of sage, tarragon (which is my FAVORITE– it tastes like licorice), curly parsley (which is dying out because we didn’t cut off the flowers and so it’s more focused on reproducing than keeping its leaves), thyme, and rosemary.
Jesus is planting swiss chard, cilantro, snap peas, and basil. They are going to be delicious.
We’re also pleased to announce that the garden has welcomed a new family, honey bees!!!
They are in this beautiful purple box that has been donated by lots of lovely people, including Jesus himself and our campus garden directors. I happen to love this because the color reminds me of something that you’d see in Rabbit’s garden in Winnie the Pooh (my favorite story collection) and the bees are making lots of ‘hunny’. Right next to it happens to be a lovely sunflower (that apparently is being eaten by something) and it provides some nice aesthetics to the garden.
The bees seem to like the flower and they’ve been busy buzzing around working for the queen. Although, currently there’s a swarm cell inside the box, which means that either the bees are going to swarm and leave because they’re unhappy with the queen and want to make way for a new one, or the queen is sick and they’re relocating. We shall see, but don’t worry because our lovely helper who knows a lot about beekeeping is on top of it. These bees aren’t going anywhere if she has something to do with it!!
Just under that we have made way for our tomatoes and squash.
As you can see we’ve layered our black plastic to act as a kind of mulch which prevents weeds and makes cleanup easier when we go to harvest the tomatoes.
We’ve fertilized the soil with Plant Tone organic plant fertilizer– which pretty much is chicken poop with 5-3-3 NPK Nitrogen Phosphorus and Potassium…basically we’re adding a great amount of nutrients to make sure these plants get their game on! We’ve had great success in the past with our plants so we expect a great turnout.
For our lunch break, we decided to make our way to Whole Foods for their grilling competition. Today it was all about the seafood. They grilled up some amazing mahi mahi with peppers and a really delicious teriyaki sauce that was not loaded with unnatural colors and msg. Just pure goodness!
We’ve met a lot of really cool animal friends today. Here’s the storybook of our adventure:
We got a little too close and he got scared and leaped back to his habitat! Jesus’ reaction was priceless.
And that’s our wonderful adventure-filled day! Tips for the summer: Check out to see if your local market participates in grilling contests. Start a garden– how ever small or big you want it to be. Buy local food. Take pictures of nature. Make friends with the environment. Spend some time researching sustainability.
I know that you’ll enjoy it as much as we do. Stay tuned for more from our Fairfield U campus garden and keep eating and loving nature!