Spring is just around the corner!

28 Feb

Fairview Blossoms

CSA Potluck

Please come celebrate the end of the Winter Season CSA with us!

Fairview Gardens

March 12th

11:00 am – 1:00 pm

Bring your family or friends and a dish or beverage.

Please email any questions to Lisa:

csa@fairviewgardens.org

805-967-7369

*If you would like to sign up for your Spring Season CSA please click HERE.


Composting and Worm Bin Class/CSA Volunteer Day

Due to the rain we had to cancel both of our scheduled activities last Saturday, February 26th.  We will be re-scheduling the Composting and Worm Bin Class and as soon as we have confirmed the day we will update the website and blog.

CSA members please join us for the CSA Potluck March 12th.  This will be a great time to meet your fellow CSA members and maybe even swap some recipes.

See you on the farm!

Our Next Urban Homesteading Workshop

Garden Layout and Bed Prep:Intensive Gardening Strategies

March 26th

9:00 am – 5:00 pm

Shoulder-to-shoulder planting in deep bed prepared soil delivers more food per square foot than any system we’ve ever used. Roots grow down instead of out, so you can space plants closer together and still get high production.  In turn the close spacing shades out weeds, so they don’t become major problems as they do in a more open garden.

The system demands extra-deep soil preparation, done by creating lasagna garden beds.  The soil becomes incredibly fertile through layered preparation of carbon and nitrogen materials.

You will get hands on with this class learning how to prepare and grow a huge abundance of food.  This process is hard work to start but extremely rewarding!

Sneak Peek:

Lettuce

Carrots

Kale

Oranges

Green Garlic

Turnips

Collards

Cilantro

Recipe of the week:

Burnt-onion Collard Greens

¼ cup olive or coconut oil
1 large onion, finely chopped
½ cup chicken or vegetable broth
¼ cup dry white wine
salt and freshly ground black pepper
2 to 3 bunches of collard greens (about 1½ pounds), leaves only, washed well and chopped

In a heavy skillet, heat the oil slowly over medium-high heat and fry the onion until well browned and blackened a bit around the edges.

Stir in the broth, wine, and salt and pepper to taste, and mix well before adding the chopped greens.

Cook, stirring occasionally, until the greens are tender, 30 to 40 minutes.

Serves 4 to 6.

*Recipe from Seed to Skillet by Jimmy Williams and Susan Heeger

Chips

Chips the Farm Dog

Please send Chips healing thoughts.  He had a cancerous growth on his tail that required surgery.  He is at home but in pain.  Lets help him out and wish him a speedy recovery. He is such a good dog.

Love you Chips!

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