January 11, 2010

11 Jan

Fog rests on the farm in the morning and life feels so peaceful. Last week was a wonderful beginning of CSA this year. It was so nice to see old friends and new faces. One of my favorite aspects of our CSA program is that I truly feel like our farm is being supported by a strong community. Families, friends, and neighbors all coming together to support a similar vision of eating well, organically, seasonally, and locally.

I enjoyed seeing veteran CSA members showing the ropes to first-time members, sharing recipes and secrets of how to get giant lettuce into the bags. I encourage you to create a space in your day for pick-up to be a part of our Fairview community: walk the fields, share recipe ideas, feed the goats and chickens, and meet new friends.

One way to participate in the community is by carpooling or trading pick-up days with another member. Please click on https://fairviewgardenscsa.wordpress.com/2010/01/03/csa-carpooling/ to see the link about how to reduce your carbon footprint and save time. There are a few local events this month that I also encourage you to check out. Please scroll down to see upcoming community events.

With love from the farm,

Jen Corey, Marketing Manager

Upcoming Events: 

What:  Hopedance Media and the Santa Barbara Permaculture Network present a showing of “Our Seeds: Blong Yumi”

When: Wednesday, January 20; 7PM
Where: Santa Barbara Public Library, Faulkner Gallery, 40 East Anapamu Street
Cost: $7 donation
Description: A small crew comprising Seed Savers Network directors took a hundred and sixty hours of footage in eleven countries. It is a David and Goliath story where resilience and persuasive logic triumph over seemingly invincible corporate agribusiness. The Film encourages viewers to work in solidarity with indigenous farmers around the world to restore traditional farming and plants to their rightful place as highly important assets of local communities and indigenous peoples.
For more information contact: (805) 962-2571,margie@sbpermaculture.org, http://www.sbpermaculture.org
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 and Family): Lettuce, Napa Cabbage, Bunched Onions, Lemons/Apples, Arugula, Spinach, Beets, Broccoli


Recipes (“From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce”  collaborated by the Madison Area Community Supported Agricultre Coalition):

Please email your recipes to csa@fairviewgardens.org to have them included in an upcoming newsletter.

Chinese Cabbage Stir-Fry New Basics Cookbook (with a few of my suggestions

1 tablespoon sesame seeds
1 head Chinese Cabbage (also known as Napa Cabbage)
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon minced fresh ginger
2 teaspoons soy sauce or tamari (can also use Mrs. Braggs)
1 teaspoon sesame oil
(I suggest adding other veggies to this recipe. Try onions, potatoes, carrots, turnips, celery, or anything else you may have in your vegetable drawer. For a little spice add red pepper flakes or sriracha hot sauce. Serve over rice.)
Toast sesame seeds in dry skillet or hot oven several minutes, tossing occasionally; set aside. Rinse cabbage, drain and pat dry. Cut leaves crosswise into ½ inch slices. (Chop other veggies and set aside.) Heat Oil in large skillet or wok over high heat until it ripples. Add garlic and ginger. Cook one minute stirring.  (Add misc. veggies and cook until almost done, a few minutes, stirring often.) Add cabbage and stir-fry until wilted and dark (bright) green, 2 minutes. Stir in soy sauce, (hot sauce/red pepper flakes), and sesame oil. Cook 1 minute. Sprinkle with sesame seeds and serve immediately.


Beets are high in nutrients, such as vitamins A and C, and also the carotenes.

  • No need to peel, only scrub clean; trace minerals lie just below the surface of the skin.
  • Grate into most any salad, cooked or raw.
  • Cube beets into veggie soups or stews.
  • Serve steamed beets sliced at room temperature tossed in olive oil with a dash of salt and pepper, or use a simple vinaigrette.
  • To bake: cut off leaves and wash roots. Bake at 350ºF for 1-2 hours or until easily pierced with a fork. (I chunk my beets and roast for shorter cooking time. Sprinkle with olive oil, salt, and pepper.)
  • Try beet greens steamed or sauteed.

Pasta with Fresh Spinach, Walnuts, and Gorgonzola Cheese (Tony Mason, member of Vermont Valley Community Farm)

1 tablespoon olive oil
2 to 3 cloves garlic, minced
¾ to 1 pound fresh spinach leaves, cleaned and shredded (chopped)
¼ to 1/3 pound walnut pieces
6 ounces gorgonzola cheese, crumbled
Freshly ground black pepper
Hot cooked pasta of your choice
Heat oil in skillet over medium heat; add garlic and sauté until golden. Add spinach; toss and cook until wilted. Stir in walnuts and cheese; toss until well combined. Season with pepper to taste. Serve over pasta. ( I recommend tossing sauteed garlic, walnuts, pepper and cheese with hot pasta, saving some pasta water. Then add spinach to wilt fresh leaves. Add a touch of pasta water at the end to smooth out sauce. If you don’t like Gorgonzola cheese, try goat cheese.)

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