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Sustainability Update

Global Engagement & Sustainability

Susan Popko from the Global Engagement Office

(Video) Studying or traveling abroad this summer? Learn about sustainability and SCU travel from Susan Popko!

The Road to Sustainable Summer Travel

Summer is the perfect time to explore the local area. Save money and reduce your carbon emissions with these tips!

Use #SustainableSCU or upload your photo for a Mission Sustainable decal and a chance to be featured!

Upcoming Events
Aug
16
Bronco Surplus Stand
10:00am, Varsi 202
Shop at this pop-up shop before you go shopping for the school year! Get reusable goods to organize and decorate your room. Limited quantity/while supplies last. 
Aug
16
Summer Series
10:00am, Varied
Learn more about sustainability programs on campus through 1-hr behind-the-scenes tours of campus initiatives.
Aug
16
Preserve the Summer Harvest
5:00pm - 7:00pm, The Forge Garden
Do you crave tomatoes in December and blackberries in February? Join us for a live canning demonstration!

Be social with us # / @sustainableSCU

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Bronco Urban Gardens (BUG), our food justice outreach program, has an e-newsletter! Learn more about our work in school gardens and how you can be involved!

Be social with us # / @BroncoUrbanGardens

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Fresh from the Forge

Recipe from the Garden:
Grilled Peaches with Basil

 

Basket of peaches harvested from the Forge Garden

Ingredients

  • 1 to 6 Peaches
  • Olive oil
  • A handful of basil

Preparation

  • Half peaches, remove pit and drizzle with olive oil.
  • Light grill to a medium heat. Place peach cut side down on the grill.
  • Cook peaches for 4 to 5 minutes without disturbing.
  • Flip peach and cook for another 4 to 5 minutes.
  • Remove from grill and sprinkle with fresh basil. Serve warm.

More recipes

Garden Reminders:

Monthly Tips and Tricks

  • Harvest! Harvest! Harvest! This time of year it is important to stay on top of your harvest. Not only will you end up with baseball bat sized zucchini, leaving ripe fruit on the plant sends a signal on that plant to stop producing.
  • Deadhead (or remove spent flowers) to prolong the life of your cut flower garden.
  • Gather herbs and flowers for drying.

Summer Hours

  • New drop-in work hours are Wednesday 9 a.m. - 1 p.m. & Fridays 9 - 11:30 a.m. before the Friday Farm Stand.
  • Spade and Plow drops off CSA (subscription box of produce) every Tuesday from 2:30 p.m. to 6 p.m

Be social with us # / @theForgeGarden

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Center for Sustainability
500 El Camino Real
Santa Clara, CA 95053
408-551-3105
 
 
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