January 4, 2010

4 Jan

Jen and her dog Sunshine


Dear Friends, 

Welcome to the 2010 Fairview Gardens Community Supported Agriculture program. For those of you who are new to the program I wanted to introduce myself. I have been at Fairview Gardens since November 2008 and work in each of the marketing outlets for the farm and occasionally get my hands dirty with the farm crew. You will be receiving letters from me or others on staff throughout the season with updates about the farm, community events, and other interesting information about local agriculture. I am a local Santa Barbara resident and grew up coming to Fairview with my elementary school class and visiting the farmers market with my family. After studying sociology at Wheaton College, I returned to the familiar sunshine of home. I am an aspiring farmer, believe strongly in local, sustainable, organic, community-based agriculture and would love to discuss my passion with you when you come to pick up your produce. 

In each newsletter you will receive a sneak peek at what will be in your share this coming week and recipes to help inspire you as you cook. If you are looking for more ideas, type in the ingredient in the right column and search for past recipes. I hope that you will be nourished as much as I have by eating and cooking seasonally. 


Jen Corey, Marketing Manager     

 Upcoming Events: 

What:  2nd Annual Santa Barbara Community Seed Swap hosted by Santa Barbara Food Not Lawns
When: Saturday, January 23, 2010; 10 AM – 2 PM
Where: Alameda Park, 200 East Sola Street, Santa Barbara, CA
Bring seeds, plants, cuttings, and garden knowledge to swap. If you don’t have these, then come get seeds. Seeds to sow. Seeds to grow. Seeds to harvest. Seeds to save and share next year.
For more information contact: Heather Hartley (heather@sbfoodnotlawns.org) or Lynn Seigel-Boettner (lynn@sbfoodnotlawns.org)
Sneak Peek:
Standard Share: carrots, lettuce, purple top turnips, cilantro, kale, red cabbage, bunching onions

Family Share: carrots, lettuce, purple top turnips, cilantro, kale, red cabbage, bunching onions, broccoli raab 


Honey-Peppered Turnips (A translation of a recipe from De Re Coquinaria, the ancient Roman cookbook, this dish is from Bert Greene’s classic Greene on Greens.) 

1 tbsp. unsalted butter
2 tbsp. honey
1 lb. turnips, peeled and cut into ¼ inch cubes
1/2 tsp. freshly ground black pepper
Chopped fresh parsley 

Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, covered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley. 

Other Turnip Ideas: 

Boil and mash, like mashed potatoes (don’t forget to add, butter, salt, and pepper for flavor 

Roast with other root vegetables at 350ºF for 30-45 minutes or until tender with a fork. Drizzle with olive oil, salt, pepper and fresh herbs 

Sauté turnip greens with olive oil, onion, garlic, salty, and pepper. Serve as a vitamin filled side dish. 

Kale Chips (a CSA favorite that even your kids will love): Kale is rich with vitamins K, A, and C. 

Preheat oven to 350ºF. Rough chop a bunch of kale (remember that it will shrink when cooking). Remove thick stems at the end. Wash and dry. Drizzle with olive oil and season with kosher salt and pepper. Bake about 10 to 15 minutes until edges are brown, but not burnt. 

Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans (from http://www.epicurious.com/ Bon Appétit | January 2007) 

Makes 6 servings 


2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper
2 tablespoons seasoned rice vinegar*
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 ounces)
*Also known as sushi vinegar; available in the Asian foods section of supermarkets and at Asian markets. 


Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool. 

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and re-whisk before using. 

Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.


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