Spring Break Camp and DIY Urban Homesteading

21 Feb

Turnip Tots

Spring Break Camp

TURNIP TOPS

ages 3 – 5 years

March 28-April 1, 9am-2pm  $300

Spring is an exciting time on the farm.  Spend a week harvesting strawberries, feeding the goats and playing with chickens as we explore farm life.

Our experienced staff will weave nature, art, cooking and stories into playful and meaningful adventures.

Contact Mark@fairviewgardens.org for more information.

Urban Homesteading Workshop #3:

Composting and Worm Bins

February 26, 9am-5pm

This class will teach the basics behind composting and worm bins.  You will see everything from big tractor compost piles, to worm bins that will fit under the sink of your apartment.

Composting is the basis for growing the healthiest, most nutritious, and most disease-resistant plants.  This composting method is simple and effective.  it is so fun and satisfying that we must warn you composting can become addictive!

Learn how to create a worm system to recycle food waste, produce rich organic castings (compost) for the garden, cultivate fish bait, and potentially reduce your garbage bill. This course will teach you how to setup and maintain a worm bin.

You will have the chance to purchase a starter worm bin or compost bin during this class.

Here is a full calendar of our Urban Homesteading Series just encase you have missed it:

The Urban Homesteading Series
Date
Class
Time Cost
January 22 Beekeeping #1: Introduction to Bee Keeping – CLASS FULL 9 am to 5 pm $85
February 12 Planning a Garden throughout the year 9 am to 12 pm $40
February 26 Composting and Worm Bins 9 am to 5 pm $85
March 26 Garden Layout and Bed Prep: Intensive Gardening Strategies 9 am to 5 pm $85
April 16 Do it Yourself Greywater systems 9 am to 5 pm $85
April 30 Sheet Mulching – The Lazy Gardener’s Guide to Growing 9 am to 5 pm $85
May 14 Wild Fermenting #1 9 am to 5 pm $85
May 21 Backyard Chickens 9 am to 5 pm $85
June 4 & 5 Introduction to Permaculture: 2 Day program Two full days $195
June 11 Beekeeping #2: Care of the Hive 9 am to 5 pm $85
June 18 Container Gardening – Gardening for small spaces 9 am to 12 pm $40
July 23 Preserving the Harvest #1 9 am to 12 pm $40
August 20 Preserving the Harvest #2 9 am to 12 pm $40
September 17 Preserving the Harvest #3 9 am to 12 pm $40
September 24 Soap Making 9 am to 12 pm $40
October 15 From Yard to Skillet – Processing your own chickens 9 am to 5 pm $85
October 22 Composting and Worm Bins 9 am to 5 pm $85
November 12 Holiday Craft Fair: Make your own gifts 9 am to 5 pm TBD
November 19 Grow your own Bread 9 am to 5 pm $85
 
 

Sneak Peek:

Fennel

Kohlrabi

Lettuce                                   

Beets                          

Chard                         

Bok Choy                   

Apples

Here are a few simple recommendations from Farmer Toby on ways to prepare Fennel and Kohlrabi.  Slice Fennel thin, then coat with 
olive oil, salt, pepper and bake until crispy. 

Remove tough outer skin of the Kohlrabi enjoy the white flesh inside.
Great cut up raw into salads.

Bok Choy is perfect for Stir Fry’s!

This Weeks Recipe’s:

 
Ingredients:
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarse-grained mustard
  • 3 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon sugar
  • 2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
  • 1  apple

Prep:

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

 

bbcgoodfood.com

Baked salmon with fennel & tomatoes

Serves 2

Preparation and cooking times

Prep 20 mins
 
Cook 25 mins

Gluten-free, Egg-free, Super healthy, Heart healthy, Dairy-free, Nut-free

Instruction

  1. 1.  Heat oven to 350 degrees. 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
  2. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

BYOB

CSA Volunteer Day

February 26, 2011  

8:00- 12:00pm

Will be cancelled if it is Raining.

Please email csa@fairviewgardens.org if you have any questions.

 

 

 

HAPPY URBAN HOMESTEADING TO ALL!

Lisa 

 
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