June 15, 2009

15 Jun

Greetings Friends,

This weekend we will experience the longest day of the year and also the shortest night.  The sun is shining brightly today, after many weeks of fog and we are looking forward to the big season to come.  The tomatoes have a slight tint of red, the pepper plants will soon send out flowers and the sunflowers stand proud as they welcome the community to the farm.  As we are busy preparing the land, we are also very occupied with changes taking place on our staff.

This little farm is experiencing many of the financial realties of our current times.  It is true that our country spend less of its disposable income on food than any other country in the world.  Often times, fancy shoes, deluxe cars and exotic vacations take priority over the food that nourishes us daily.  As the price of diesel fluctuates and seed costs increase, as drip tape sky rockets and other general supplies go through the roof, few people are willing to pay another $.25 for a head of lettuce.  It seems that each year it is more expensive to farm, but the price of produce changes very little.

In short, our farm is experiencing very challenging times.  After months of developing more efficient systems and cleaning up areas of our operation that were a little dusty, we are in need of still larger changes.  We can all be a little worried as to why a small community farm, one that sustains so much of our beautiful community is in a position of seeing many of its management personnel move on to other opportunities.  Although we are saddened to see some of our friends move on, we believe the transition taking place is necessary and one that will lead the farm towards greater economic viability.

Tynes Viar, Development Director, is taking on a very exciting project with Backyard Harvest.  He will be harvesting fruit from yards that would have otherwise have gone uneaten and getting it into the peoples mouths that need it most.  If you have a fruit tree/s that you would like to donate to a great cause, please contact Backyard Harvest.

Tiffany Cooper, Education Director/Acting Executive Director, is taking her vast knowledge about food production to an area that will really benefit the kitchen.  Soon, she will begin Culinary School in Boulder, Colorado.  So few chefs have the understanding around food that Tiffany possesses and she will surely continue educating other communities about their food choices.  You may have attended one of the cooking classes organized by Tiffany and we look forward to the day when Tiffany will return to lead one of these classes.

Matthew Logan, Administrative Director, has experienced many seasons at Fairview Gardens.  For over a decade, he has brought great knowledge of farm administration to our organization. As a young farmer, Matthew has taught me so much about farming that no farmer ever could have.  I am very grateful for all the information he has passed along to me and for his addition in making me a better-rounded farmer.

Change is necessary; it’s scary and exciting all at the same time.  We surrender to this experience and are thankful for all the lessons we learn along the way.

Enjoy your week, have fun and live free!


Toby McPartland, Farm Manager


Small Share




Green beans





Large Share





Green Beans









RECIPIES: I have decided my email newsletters are a great way to share CSA member recipes. If you have anything great that you have made with our produce, email it to me and I will pass it on. Another great way we can share with our community. Thanks, jen corey

Filipino Stew (from CSA member Jon Getty)
Source: A Russian housepainter, 1930’s
Serves: 4-6
Cook’s Notes [from my mother in law]: For a few years, before the war, my father worked as a professional painter & wallpaperer, assisting a fellow of Russian descent in these endeavors, which took them to the houses of Hollywood’s elite. The Russian was a little erratic in producing paychecks, but made up for this (to an extent) by cooking beautiful feasts for my parents occasionally. This is one of his recipes, and a perfect one it is: very few ingredients, fast to put together, and a complete meal along with some good bread. Oh, and by the way: we have no idea why it’s called Filipino Stew.

Amounts are approximate…

1 1/2 lb. Steak (Top Sirloin, rib, Spencer, or?), trimmed of fat and cut in 3/4″ cubes
3 Leeks, trimmed, thoroughly washed and cut in 1/2″ dice
1 1/2 lb. Zucchini Squash, trimmed, quartered lengthwise & sliced in 1/2″ pieces
2 or 3 Large Tomatoes, in 1/2″ dice

Salt and pepper each item to taste as cooked.

Melt 2 T. butter in a large skillet. Sauté leeks until almost tender. Remove. Brown the steak cubes in the skillet. Add the leeks and a small amount of water (just enough to keep it from sticking). Cook about 5 minutes. Add the diced squash, spreading it over the top of the steak and leeks. Cover and cook for about 10 minutes, until the squash is barely tender. Spread the diced tomatoes over the squash, cover and cook another 5 minutes. Serve with some good bread.

Gazpacho (from CSA member)

In a blender mix the following ingredients:

2 tomatoes

1 cucumber

½ avocado

2 large celery stalks

2 heaping tablespoons of salsa

¼ of small onion

3 big romaine lettuce leaves or other greens (kale, chard, spinach, etc.)

Juice of ½ lemon

2-3 carrots

1 bell pepper


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