June 29, 2009

29 Jun

June gloom is ending and it’s time to bring the grill out.  You can find open grills at parks, campgrounds, beaches and maybe in your own backyard. As a born and raised Santa Barbara local, I have come to LOVE the breeze of a summer evening and fresh veggies warm and straight off the grill. Last summer my husband, Aaron, and I were lucky enough to have been bequeathed my family’s old grill. Thanks mom! Last weekend we tried grilled summer squash and onions with our sausages, rainbow chard wrapped in foil and tossed on the grill, and flash grilled peaches with ice cream. What will you make for your Fourth of July barbeque?

Many are traveling this summer or taking long weekends with friends and family and I want to encourage you to share your produce with friends, coworkers, and neighbors. If you are going to miss your pick up day, giving your week’s worth of produce to someone who may not get to experience the bounty of Fairview every week. This is not only a great way to spread the word about our CSA program, but it is also helpful to keep our harvest numbers regular and consistent for the farmers.

Although we have transitioned away from buying bags (we reuse paper bags for CSA and the Farm Stand) we still go through at least 12 rolls of plastic bags a week. I want to encourage CSA members to reuse your produce bags. Save, shake out, wash if needed, dry, and bring back for next week’s produce. We can make changes, one plastic bag at a time. Thanks for your support this summer and look for beautiful sunflowers to add to your dinner table in the Farm Stand.

I’m looking forward to tomatoes and hope you are too!


SNEAK PEEK (don’t forget to scroll down for recipes)

Small Share:







French Beans

Large Share:











French Beans

RECIPES AND IDEAS: I always drizzle my veggies and fruit with a little olive oil, salt, and pepper before putting them on the grill. This helps bring out the flavor and keeps things from sticking.

Avocados: Try cutting in half and grilling with tomatillos, poblano peppers, onion, garlic and jalapeños. To make a salsa blend grilled veggies with a little olive oil and cilantro.

Peaches: Turn the heat on your grill high and place fleshy side down for a few minutes until there are grill marks and the sugars begin to caramelize. Serve with ice cream (my favorite), or grilled pound cake, or both!

Carrots: Parboil your carrots to partially cook them and then finish them off on the grill. You will be amazed how the high head brings out the sweetness of the carrots.

Squash: Cut in half and place right on the grill. Place diagonal on the grill for a diamond grill mark pattern.

Lettuce: Make a big salad this week and try mixing grilled veggies (or roasted beets) with crisp cold veggies (radishes, carrots, cucumbers, blanched French beans). Add a little goat cheese and vinaigrette (1 part vinegar to 3 parts oil) to enjoy a hearty dinner salad.

Basil: Pizza on the grill is fabulous. The crust is crispy and the top gets some good grill flavor. I like adding basil at the end, so it is a little burnt on the edges when you bite into the crust and melted cheese.

Leftover Savory? Dry it, take the leaves off the stem, put it in a jar, and pull out when you are cooking for an earthy lemony flare.

Too Many Peaches? Slice and freeze for smoothies, pies, and jam.


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