July 20, 2009

20 Jul

Thank you for spreading the word about our CSA program. Since my last email I have had 6 new sign ups and am thankful for your efforts. Please continue telling friends, family, and coworkers about joining our CSA for the Summer Season.

Today I thought I would share with you a few thoughts about the origins and growth of CSA’s from a cookbook titled, “From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.”

“Community Supported Agriculture (CSA) is part of a growing social movement that engages urban and rural citizens in taking responsibility for the land on which their food is grown. In it’s simplest terms, CSA consists of a partnership between agricultural producers and consumers. Consumers, known as shareholders or members, provide enough money in early spring to meet a farm’s operating expenses for the upcoming season. In exchange, the members receive a portion of the farm’s produce each week throughout the season. Members receive only what is grown on the farm and in season. If a farmer has a crop failure, or if heavy rains or a cold spring delay the onset of planting, members may not receive particular crops, or may find that they are eating cool weather crops for longer than usual. If a farmer has an abundant harvest, members reap their share of the bounty. As a result, farmers and consumers share in the risks and benefits of farming. CSA first came into practice in the early 1960’s in Germany, Switzerland, and Japan. As a response to concerns about good safety and the urbanization of agricultural land, groups of consumers and farmers in Europe organized themselves into cooperative partnerships in order to fund farming operations. These original CSA farms were founded on the basis of a strong consumer commitment to paying the full costs of ecologically sound and socially equitable agriculture.    In Japan, mothers troubled about the rise of imported food and the loss of arable land started the first projects in 1965. Community supported agriculture came to the United States in 1986, when two farms stated on the east coast. Since that time, community supported farms have been organized throughout North America, most notable in the Northeast, the Pacific coast, the Upper Midwest, and Canada. There are now an estimated 1,400 community supported farms in North America.”

Fairview Gardens began its CSA program in 1988. We are grateful for the support of our community and seek to build community through the distribution of excellent fresh produce and by bringing people to the land to learn and meet the people who grow their food. I have felt an increased bond and connection to this farm since I began working here. I love eating produce grown and harvest by men and women I care about and work with. I love eating eggs from chickens that I help care for. And I love share our produce with you during CSA pick up, at the Farm Stand, and at the Farmer’s Market. In a society where we are becoming increasingly disconnected from the food we eat, I am grateful we are able to be connected to the land and the people who grow our food. During these busy summer days I encourage you to take a self guided tour, even if you have before, and see how much has changed in the fields and breath in the quiet fresh farm air. I have learned that in the midst of work and family and busy schedules it is important to linger and pause in peaceful places. The Farm is that place for me and I hope you get to experience it as well.

With gratitude,

Jen Corey

Upcoming Events:

What: Hope Dance Films presents “FRESH

When: Tuesday, July 28th at 6pm (reception), 7pm (film)

Where: Goleta Valley Community Center (5679 Hollister Ave)

How much: suggested donation of $5 to $10

Why: We are sponsoring this event and Toby, the Fairview Gardens Farm Manager will be speaking. I loved the film and was impressed by the quality of the message. I will send a reminder next week. Please spread the word. This is a great film.

An excerpt from the flyer: FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, the Omnivore’s Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy. FRESH is a call to action; it means to inspire its viewers to positive change, not scare them into a terrified complacency. We will bring together farmers, activists, chefs, and policymakers, all working to create a more healthy, tasty, and sustainable future. Please join us, not just as part of an audience, but as part of a movement to better our food system, and to bring about a new vision, a new paradigm, a new reality, one that works for everyone.

Sneak Peek:

Small Share:





Green Beans




Large Share:

Shelling bean









Green Beans

Recipes: From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce

Green Beans with Tomatoes and Basil

1 ½ pounds green beans, cooked

1 garlic clove, diced

1 small onion, thinly sliced

1 tablespoon olive oil

2 tomatoes, peeled, seeded and coarsely chopped

Salt and pepper to taste

1 tablespook chopped fresh basil

1 tablespoon chopped fresh parsley

Cut beans into 1-inch lengths; set aside. Saute garlic and onion in oil in skillet until spoft. Add tomatoes salt and pepper and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 mintues. Remove from heat, stir in parsley, and serve immediately. Makes 4-6 servings.

Blender Aioli

¼ cup fresh lemon juice

¼ teaspoon salt

½ teaspoon soy sauce

2-3 medium cloves garlic, chopped coarsely

1 egg

1 egg yolk

¾ cup olive oil

½ cup vegetable or corn oil

Put the lemon juice, salt, soy sauce, garlic, egg, and yolk in a blender. Whirl on high speed until smooth. Combine the oils and with the blender running on medium speed, drizzle them very gradually into the egg garlic mixture, stopping as soon as all the oil is added. Sauce should be creamy and thick. Serve with ray or steamed vegetables or gilled meats or fish. Makes about 2 cups.

Ten Minute Zucchini Pizza

6 medium zucchini

Olive oil

¾ cup pizza sauce

½ cup finley chopped basil

1 ¾ cup freshly grated Mozzarella cheese

1/3 to ½ cup freshly grated Parmesan cheese

Preheat oven to 425 degrees. Cut zucchini lengthwise into ¼ inch thick slices. Pat dry and brush both sides with olive oil. Arrange side by side on baking sheet or pizza pan lined with aluminum foil. Bake 7 minutes or until just tender when pierced with a fork. Top generously with pizza sauce. Sprinkle basil, Mozzarella and parmesan cheese. Return pan to oven and bake until sauce is hot and bubble and cheese is melted, 2-3 minutes. Six serving.


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