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:


    Green Garlic






    Fava Leaves

    Sapotes (for Tuesday & Thur Delivery)

    Cabbage (for Thursday)

    Recipe of the week:

    Fava Leaf and Parsley Quiche



    • 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


    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


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