Archive | March, 2011

CSA: NOW Delivering to Montecito!

21 Mar

Urban Homesteading Workshop this Saturday!

Garden Layout and Bed Prep:

Intensive Gardening Strategies

 March 26  9 am to 5 pm  $85.00

Email mark@fairviewgardens.org to sign up. 

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!

 

One perfect day in Goleta, CA

Take a peek inside one of Southern California’s most garden-friendly beach towns

Sunset Magazine April 2011 Issue

Why go now: You may not know that you can pull over in this sleepy Santa Barbara suburb and find farms, flowers, nurseries, and knockout oceanfront picnic spots.

Another surprise: It’s ground zero for sustainable gardening in the area.

Not quite a college town: Though it’s close to the rowdy UCSB students in nearby Isla Vista, Goleta has a much quieter, surf-loving vibe.

Soil stop: Visit Orella Stewardship Institute (by appointment only, orellaranch.com) for a bag of homemade compost starter. It’s chock-full of everything from fungus to seaweed.

Part nursery, part museum: Even if orchids aren’t your thing, the Santa Barbara Orchid Estate (1250 Orchid Dr., sborchid.com), on the edge of town is a wow–one and a half acres and thousands of varieties, grown specifically to thrive outdoors.

Wash it down with the locals: Don’t judge Hollister Brewing Company ($$, 6980 Marketplace Dr., 805/968-2810) by its home in a mall–the pints are hand-crafted on site. Try the Fairview Farmhouse Ale, a Belgian saison named for Fairview Gardens just up the road.

Field of dreams, Goleta-style: Fairview Gardens is the only spot around where you can wander freely (along with cute goats and chickens) around twelve and a half acres of orchards and freshly planted spring crops. Fairview gets our props both from its organic practices and for paying its farm workers a living wage. Swing by as often as you want for fruit, veggies, eggs or cut flowers–on the honor system, so just drop your money in the box. 598 N. Fairview Ave., fairviewgardens.org

Lunch on the beach: A couple miles down the road from Goleta, stop by the spiffed-up Isla Vista Food Co-op (6575 Seville Rd., Isla Vista, 805/968-1401) to fill your tote with fruits, veggies, and deli fixins at the only member owned co-op in the area. There are some great gardening titles here too, if you’re in need of reading materials. For some seaside refueling, take your haul to a picnic table at Goleta Beach (countyofsb.org/parks).

Dirt-cheap plants: Knapp Nursery feels more like a wholesale nursery than one open to the public. That’s because owners Sandy and Patrick Caswell grow 80 percent of their own stock: annuals, perennials, cactus, and fruit trees. The result is 5 acres of plants that sell for a fraction of the normal price–so go on a guilt-free botanical buying binge. Insider tip for plant geeks: Patrick will show you their 9 private acres if you ask. 909 Carlo Dr., knappnursery.com

Stock up, dudes: Don’t let the laid-back vibe fool you–Island Seed & Feed is serious about organic gardening. Owner Matt Buckmaster is the go-to garden guru for both amateurs and pros–his organic fertilizer blend graces the soil of Lotusland and he’s happy to help you green your thumb. Peruse 500+ varieties of veggie and flower seeds, adopt fuzzy chicks, or snag veggie starts. Closed Sun, 29 S. Fairview Ave., 805/967-5262. 

Read more, click Here.

Johanna Silver|From the April 2011 Issue

 

NEW Montecito Delivery!

Click Here to Sign Up On-Line!

We will Pro-Rate your Share at any time!

*You can also sign up over the phone: 805-967-736

*Send an email:
*Print this email to mail in your membership form with a check to:
Fairview Gardens
Attn: CSA
598 N. Fairview Ave
Goleta Ca 93117

 

CSA Membership Form

 Name: ______________________________________

Address: ____________________________________

City, Zip Code: ______________________________

Phone: ______________________________________

Email: _______________________________________

How did you hear about us?:__________________ 

SEASON DATES AND PRICES

Standard Shares (1-2 people)

Family Shares (2-4 people)

Spring Season (March 15 to June 2, 12 weeks)

Standard Share $255*                            Family Share $447*

Summer Season (June 7 to Aug 25, 12 weeks)

Standard Share $255*                            Family Share $447*

Fall Season (August 30 to Nov 17, 12 weeks)

Standard Share $255*                            Family Share $447*

*Season price includes a $15 administration fee.

 

Pick Up Locations

☐ Tuesday at Fairview (2- 6:30 pm)  

☐ Thursday at Fairview (2- 6:30 pm)   

☐ Thursday at Wheelhouse, 528 Anacapa St,(4-7 pm)*  

☐ Thursday at UCSB, Bren Hall (3:30-7pm)*

☐ Thursday at Coast Village Plaza, 1187 Coast Village Road (4-7 pm)*

*Add $2 per week for downtown locations.

$2  x  Number of Weeks    ______   =    $________

TOTAL $ _________________________________

*If you sign up for all three seasons take $30.00 off.

 

Weather Conditions

Heavy rains over the weekend affected our crops. We are currently assessing the damage.  Five crops took a hard hit.  Water was over flowing in our drainage ditch located on the south side of the farm.  Please wish us well as more rain is expected in the forecast.

Thank you for your support and see you on the farm!

Lisa Lynch

CSA Coordinator 

 

Fava Bean Blossoms

 

 

 

Spring Season CSA starts This Week!

14 Mar

Sign up today for the 2011 Spring Season CSA!

to renew your share or sign up, click here.

Become a CSA Member and Eat Locally

What is Community Supported Agriculture?

Community Supported Agriculture (CSA) is an opportunity to support  local, seasonal and certified organic farms.  By investing in your share you support an entire season of sustainable produce.

What are the benefits?

  • Become a part of the CSA Community

  • Taste locally grown, seasonal flavors.

  • Supporting local business.

  • Weekly recipes.

  • Save 10% at the Farm Stand and Farmer’s Market.

  • 

    Sneak Peek:

    Lettuce

    Green Garlic

    Kale

    Oranges

    Spinach

    Arugula

    Carrots

    Fava Leaves

    Sapotes (for Tuesday & Thur Delivery)

    Cabbage (for Thursday)

    Recipe of the week:

    Fava Leaf and Parsley Quiche

    sunset.com

    Ingredients

    • Crust
    • About 1 1/2 cups whole-wheat flour
    • 1/2  teaspoon  fine sea salt
    • 3/4  cup  cold unsalted butter, homemade (Fresh Homemade Butter) or store-bought, cut into small cubes
    • Filling
    • 2  teaspoons  extra-virgin olive oil
    • 1 1/2  teaspoons  minced garlic
    • 6  ounces  fava or spinach leaves
    • 1/3  cup  chopped green onions
    • 1  cup  flat-leaf parsley leaves
    • 1/2  teaspoon  fine sea salt
    • Custard
    • 1 3/4  cups  milk
    • 1 3/4  cups  heavy cream
    • 5  large eggs
    • 1  teaspoon  fine sea salt

    Preparation

    1. Make crust: Whirl 1 1/2 cups flour and the salt in a food processor to blend. Add butter; pulse until mixture looks like cornmeal. Add 1/4 cup ice water; pulse again until dough comes together, 30 seconds. Press dough into a disk, wrap in plastic wrap, and chill at least 1 hour and up to 1 day.

    2. Unwrap dough and let warm up 15 minutes. With a floured rolling pin, roll into a 12-in. round. Press round onto bottom and up sides of a 10-in. deep-dish pie pan. Fold under the crust overhang on pan rim; crimp edge. Chill 30 minutes. Put oven rack on lowest rung. Preheat oven to 325°.

    3. Line crust with parchment paper and fill with pie weights or dried beans. Bake crust 25 minutes; remove weights and parchment and bake until crust is slightly browned, about 10 minutes more. Remove crust from oven and set on a rimmed baking sheet. Raise oven temperature to 375°.

    4. Make filling: In a large frying pan, heat oil over medium heat. Add garlic, fava leaves, green onions, parsley, and salt and cook, stirring often, until leaves are wilted, about 4 minutes. Chop mixture coarsely, then arrange over bottom of warm crust.

    5. Make custard: Heat milk and cream in a large heavy-bottomed saucepan over high heat until mixture begins to simmer. Remove from heat. Put eggs in a blender with half of hot milk mixture and whirl for a few seconds. Whirl in salt and remaining milk mixture. Pour custard into crust, being careful to keep greens evenly distributed.

    6. Bake quiche until slightly browned around edges and beginning to puff in center, 25 minutes. Let cool until warm or room temperature before serving.

    Note: Nutritional analysis is per serving.

    **We also have a few other Fava Leaves recipes in earlier blog posts, please have a look.

    Farm Tours

    As many of you know Farm Tours are a part of our Educational Program at Fairview Gardens.  For years Japanese Students have been visiting the farm.  Just a few weeks ago four tour buses filled with students arrived.  During one visit it started to rain heavily.  They all stayed out with their umbrellas and continued on with their tour.  The sun came out quickly and it was a beautiful day on the farm.   Our hearts are with Japan during this devastating time.  Let us all send light to our friends in this time of darkness.

    Mark leading a tour for Japanese Students



This is the last week of Winter Season CSA!

7 Mar

Sign up now for Spring Season CSA

Starting Next Tuesday March 15th!

csa01.11

Click Here to Sign Up On-Line!

*You can also sign up over the phone: 805-967-736

*Print this email and send in your membership form with a check to:
Fairview Gardens
Attn: CSA
598 N. Fairview Ave
Goleta Ca 93117

 

CSA Membership Form

 

Name: ______________________________________

Address: ____________________________________

City, Zip Code: ______________________________

Phone: ______________________________________

Email: _______________________________________

How did you hear about us?:__________________

  

 

SEASON DATES AND PRICES

Standard Shares (1-2 people)

Family Shares (2-4 people)

 

Spring Season (March 15 to June 2, 12 weeks)

Standard Share $255*                            Family Share $447*

 

Summer Season (June 7 to Aug 25, 12 weeks)

Standard Share $255*                            Family Share $447*

 

Fall Season (August 30 to Nov 17, 12 weeks)

Standard Share $255*                            Family Share $447*

  

*Season price includes a $15 administration fee.

 

 

Pick Up Locations

 

Tuesday at Fairview (2- 6:30 pm)  

Thursday at Fairview (2- 6:30 pm)   

Thursday at Wheelhouse, 528 Anacapa St,(4-7 pm)*  

 

Thursday at UCSB, Bren Hall (3:30-7pm)*

 

*Add $2 per week for downtown locations.

 

$2  x  Number of Weeks    ______   =    $________

 

TOTAL $ _________________________________

*If you sign up for all three seasons take $30.00 off.

Cities as Solutions: Fairview Gardens as a model for city survival.

Mark Tollefson

Friends of the Goleta Valley Library

Sunday March 13, 2011
2:00 pm until 4:00 pm

Cities as Solutions: Fairview Gardens as a model for city survival. Presented by Mark Tollefson, Center for Urban Agriculture at Fairview Gardens. Our even-larger urban areas are part of our reality, and they must become part of our solutions for the problems of food safety, distribution, recreation and quality of life. We can find answers right in our backyard. See how a small urban farm can be a model for how to thrive in an urban environment.

http://www.friendsofthegoletavalleylibrary.com

Meet in the Multi-Purpose room at the Goleta Valley Library.

 


CSA Potluck this Saturday

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

Lisa’s Favorite Pot Luck Sweet Treat:

While my family and my little man love cookies and cakes especially when made with less sugar or creative toppings my family’s favorite is my Mini-Tarts.

Graham Cracker Crust:

2 Packages Organic Graham Crackers

1/2 stick butter

3 Tbsp Blue Agave Sweetener

Mini Tart Crust

Mash up graham crackers in a large bow.  Add Butter and Blue Agave Sweeter.  Then line cupcake tins with Graham Cracker mixture.  Bake at 325 degrees for 8 minutes.   Just long enough to make them a bit crispy.

Yum

Then add your favorite filling.  My son loves Vanilla Yogurt and blue berries.  He also loves yogurt and strawberries or peaches.  Pudding is also a great filling.  The combination’s are endless and you get get as healthy with your filling as you like.  Make sure to refrigerate overnight so that your Mini-Tart sets.

Enjoy!

Sneak Peek:

lettuce

beets

fennel

kale

apples

bok choy

oranges or broccoli

Recipe of the Week:Quinoa Fennel Pilaf

  • 1 cup quinoa
  • 1/2 small white onion, finely chopped
  • 1 celery rib, cut into 1/4-inch dice
  • 1 carrot, cut into 1/4-inch dice
  • 1 small fennel bulb (sometimes called anise), trimmed, cored, and cut into 1/4-inch dice
  • 1 tablespoon unsalted butter
  • 1 1/2 cups water
Prep:
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes. 
Recipe from www.epicurious.com

Roasted Fennel Recipe

Ingredients

roasted-fennel-raw-fennel.jpg

  • 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
  • Olive oil
  • Balsamic vinegar

simplyrecipes.com

1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.



See you on the Farm!


Sign up now for Spring Season CSA!

csa01.11

Sample Share (Standard 1-2 people): Carrots, Spring Onions,Red Butter Lettuce,

2 lb Fava Beans, 2 Avocados, Strawberries, 2 Leeks

 

 

Click Here to Sign Up On-Line!

You can also sign up over the phone: 805-967-7369
On our web site at www.fairviewgardens.org

Send an email csa@fairviewgardens.org
Print this email and send in your membership form with a check to:
Fairview Gardens
Attn: CSA
598 N. Fairview Ave
Goleta Ca 93117

 

CSA Membership Form

 

Name: ______________________________________

Address: ____________________________________

City, Zip Code: ______________________________

Phone: ______________________________________

Email: _______________________________________

How did you hear about us?__________________

 

SEASON DATES AND PRICES

Standard Shares (1-2 people)

Family Shares (2-4 people)

 

Spring Season (March 15 to June 2, 12 weeks)

Standard Share $255*                            Family Share $447*

 

Summer Season (June 7 to Aug 25, 12 weeks)

Standard Share $255*                            Family Share $447*

 

Fall Season (August 30 to Nov 17, 12 weeks)

Standard Share $255*                            Family Share $447*

 

*Season price includes a $15 administration fee.

 

Pick Up Locations

Tuesday at Fairview (2- 6:30 pm)

Thursday at Fairview (2- 6:30 pm)

Thursday at Wheelhouse, 528 Anacapa St,(4-7 pm)*

Thursday at Kunin Winery, 28 Anacapa St (4-6 pm)*

 

Thursday at UCSB, Bren Hall (3:30-7pm)*

*Add $2 per week for downtown locations.

 

$2  x  Number of Weeks    ______   =    $________

TOTAL $ _________________________________

*If you sign up for all three seasons take $30.00 off.



What to expect through out the Spring Season:
Arugula, Beets, Cabbage, Carrots, Cauliflower, Cilantro, Chard, Collards, Cucumbers, Garlic, Kale, Leeks, Lettuce, Onions, Avocados, Salad mix, Parsley, Radishes, Strawberries, Spinach, Turnips and Zuchini Squash. 

For more info, visit our blog at www.fairviewgardenscsa.wordpress.com

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Growing Community since 1895