Our 2012 CSA sign up is open.  We are slimming down to Thursday Farm Pick up and Thursday Wheelhouse Drop Off, only.  When signing up, please make sure you select the payment plan with the season you wish to sign up for.  Its a little confusing, so do email me if you have questions.  julie@fairviewgardens.org

It will be an amazing year as we are now starting to harvest, Cauliflower, Cabbage and Broccoli is coming soon.  We have ordered our Potato, Peppers and Tomato seeds among other vegetables and it’s going to be of high quality and of much more variety.

Sign up before December 18th for the FULL YEAR, PAY IN FULL and save $100.  Here is the link:

http://csa.farmigo.com/join/fairviewgardens/2012

On another note, managing all of our marketing outlet are a difficult task for a busy farm.   It has been a tricky task to post every week here!

From now on, we will do our weekly post on Monday on our Facebook Page ONLY.  Moving away of using this WordPress.  The big advantage for you is that you will therefore get many different update on what’s going on at the Farm and also news on current and future Events.   

If you do like to have update on what’s coming,  tune in around 3pm on our Facebook each Monday!  

http://www.facebook.com/pages/Fairview-Gardens-Center-for-Urban-Agriculture/131549070214691

Like us and stay connected!  

Julie Beaumont

Marketing Manager at Fairview Gardens

I am not the best with spelling.  The thing is that I am actually an immigrant.  Permanant Resident non the less…  But here is my story and how I came to Santa Barbara. 

My name is Julie Beaumont, I am a French Canadian, aka Quebecoise from Montreal.  I travelled to Europe in 2001.  In Paris, I meet a men that I felt in love with.  He brought me back here!  He is native to Goleta.  Chris Potter (www.chrispotterart.com).   When I got my work permit in 2005, I started at Fairview Gardens.  I then got pregnant and had to leave to care for myself and  regularly lifting 50lbs was out of  question.  I recall Michael Ableman asking if I wanted a pay increase;)  I told him that I would be back!   And here I am  back after 5 years, 2 kids (now 3 and 5), AND 5 years of working for Earthtrine farms at the Farmers Market.    I am very happy to share the love of Fairview and of Local Food. 

I learned English, when I was 19 years old.  I lack knowledge on grammar and structuring sentences (maybe because I think backward compare to English. ahhaah.)  Anyhow., I hope my lack of English is not bothering too many people.  I understand.  But I do really care about doing the best I can. 

At this point, waiting for someone to correct my writting is not a possibility.  We need things done!  And that’s what I do.  But if someone has time to reply promptly and feel that they could help me:  email julie@fairviewgardens.org

This week in your CSA share:

Basil or Cilantro, Apples, Kale, Sungold Cherry Tomatoes, Sugar Snap Peas for Tuesday, Fennel for Thursday, Lettuce, Flowers, Celery, For the family only; Carrots, Turnips! 

Enjoy this cold and wet week with a hot cocoa! 

Unfortunatly, our Fall Harvest Festival is cancelled due to heavy rain predictions. OH! Thanks to our intern GRAY for all her hard work planning it.  It was going to be epic.  Hope she can come back next year and make it happen then! 

Thanks for tuning in!

Julie Beaumont, Marketing Manager of this amazing farm!

NOTE:  The 2012 CSA flyer will be coming out by November 20th.

CSA Members and all previous! Its time to come take a walk at the farm. Their has been many changes and it’s worth a tour. This week we are planting our new field of Strawberries, majority in Albion and some Seascapes.

This week in your share is Tomatoes, Radish, Kale, Lettuce, Braising Mix, Winter Squash, Onion, Baby Fennel, Tatsoi.

For the Family, more of Braising Mix, Lettuce, Winter Squash, Lipstick Peppers, Leeks.

(their is always a slight chance for last minute changes.)

Thanks for your support.

HEADS UP! We will be offering a Fall/Winter Extended Season. November 22nd until December 15th.

For any questions, email: julie@fairviewgardens.org

In your Share this week;  Spicy baby leaf mix, Lacinato Kale, Oak Leaf Lettuce, Mizuna, Sugar Snap Peas, Spicy & Sweet Peppers and Persimmons.

It’s Food Week, so allow a little time to meet with  our great Nutritionist/Dietitian that creates our weekly Newsletter; Beth Cuiffini.

Thanks Beth for being a CSA member too;)

Beth Ciuffini, MBA, RD.  Nutrition Consultation, Therapy and Education.  Licensed Provider of Real Living Nutrition Services.
http://www.reallivingnutrition.com/bethciuffini.aspx

Have you notice the recent changes of weather?  Shorter days, cooler nights, some cooler days and also recent rain.  It’s exciting to see the crops being planted such as, broccoli, chicory, cardoons and artichokes are growing nicely.  We are now starting to harvest Sugar Snap Peas too.

FYI, we are now excited about having a Registered Dietitian, she has been a CSA member since 2003.  Lets welcome Beth Cuiffini.  Please reserve some time for Food Week, October 25th & 27th and meet with her.  She will have a table at the CSA pick up to connect with you guys.

This week in your share : Watermelon, Delicata winter squash, Bag of greens, Cilantro, Poblano, Sungold, Kale, Lettuce

Julie

Goodland Kitchen Market is hosting it’s first Meet the Farmer Dinner with Shawn McMahon of Fairview Gardens. This delightful 5 course meal will be prepared by Chef Erik Stenberg  and will feature Fairview Gardens’ Fall Harvest. Guests will sit at the “Chef’s Table” and dine in the kitchen, where you can see the Chef work his magic. We have seating for 24, and we hope you’ll join us. Please forward to anyone who may be interested.  $70 per tickets.

To RSVP contact melissa@goodlandkitchen.com pr 805.845.4300

Happy Autumn,

Julie

Marketing Manager

Fairview Gardens

www.fairviewgardens.org

We are now harvesting our first FLOWER crop!  Sunflower, Zinnia’s and soon Marigold.

Upcoming Crops are; Winter Squash (our red kuri looks amazing, I am looking forward to my first soup!) 1-2 weeks off on this one!  Little Gem Lettuce varieties 1-2 weeks.  Bok choy and Rapini or Broccoli Raab.  Sugar Snap Peas, Snow Peas, Chicory, Cilantro, Green Beans, Celery and much more is currently growing.

Currently Harvesting for our CSA this week; Lipstick and Antohi Peppers, Sunflowers, Melon, Pomegranate, Baby Leaf Spicy Mix, Little Gem Lettuce head, Carrots, Tomatoes and more!

Have a great week.

Julie

First we went passed the farm house, then on the row down where the greenhouse stands.   Looked at Tomatillo, talked about Peppers and their quantities.   Envisioned a Salsa Verde!  

We also looked and talked about coming crop such as Winter Squash, Pomegranate and Shelling Beans. 

The Lemon tree is blooming and our Figs are ripening as we continue our walk…

In your Share this week; Tomatillo, Lima Beans, Anaheim Peppers, Carrots, Lettuce, Corn, Basil, Cherry Tomato, Sweet Peppers…

 (produce may vary from the Tuesday to the Thursday CSA day)

1 tablespoons extra-virgin olive oil                                       1/2 chopped onion

Coarse kosher salt                                                                          1 large garlic clove, minced

1 basket chopped sungold cherry tomatoes                       Corn kernels cut from 2 ears of corn

1 cups fresh lima beans                                                                3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

LAST GOES TO ALL THAT JOINED US AT OUR CSA POTLUCK.  Thank you!  It was a pleasure to share a meal at sunset and meet all of you.

4 large fresh poblano peppers

2 1/2 cups Jack cheese, coarsely grated

For sauce

1 1/2 pounds Heirloom tomatoes, coarsely chopped

Frying ingredients

2 to 3 cups corn oil or other vegetable oil

4 large eggs, separated

1/4 cup all-purpose flour

Roast chiles:
Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.

Make tomato sauce while chiles stand:
Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.  Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.

Stuff and fry chiles:
Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.

Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)

Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.

While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.

Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.

When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.

Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

Corn, Apple, Romaine Lettuce, Poblano Peppers, Basil, Heirloom Tomatoes, Carrots, Onion bunch, Collard Green.