Archive | April, 2011

Strawberry Love

25 Apr

Ben loves Fairview Strawberries!

Perhaps Fairview Strawberries are your favorite strawberries.  After all they are so tasty, juicy and full of vibrant color.  But have you ever stopped at the Farm and took a walk up to rows of strawberries growing.  The sweet smell makes me grateful daily.  I realized a few weeks ago that I had never walked through a strawberry field until my days at Fairview Gardens.

After all how many of us have?  All though our beautiful state is filled with this glorious fruit, most crops are sprayed with toxic pesticides to the point that you would not want to walk through a field.  Also most crops are off-limits, on private land or impossible to access.  At Fairview Gardens you have been granted access.  I encourage you all to come to the farm, take in all the beauty and of course smell of our wonderful strawberries.  Perhaps your stress level will drop or maybe an unexpected grin will cover your face.

See you on the Farm!

Lisa Lynch

Sneak Peek:










How to Roast Turnips:

This recipe is really a method and you should feel free to change the amount to suit your needs. Try adding herbs (rosemary is particularly yummy) or spices, or combine the turnips with other root vegetables as you like.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 lbs. turnips
  • 1 Tbsp. olive oil
  • Salt


  1. Preheat oven to 400. Trim turnips. Leave baby turnips whole; cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt.
  2. Roast turnips until tender and browned, about 30 minutes.

Roasted Turnips and Fennel:

1.  Thinly slice fennel and Turnips.

2.  Coat with Olive Oil.

3.  Salt & Pepper to Taste (Feel free to add your favorite herbs).

4.  Bake at 400 degrees for 30 minutes.


Next Suburban Homesteading Workshop

Sheet Mulching: The Lazy Gardener  Click HERE to Sign Up On-line
April 30 9 am to 5 pm $85.00

Adding sweat to your garden has it’s rewards in well being, and will potentially give you a very productive garden.  What if you don’t want to do all that work??

This class is the class for the lazy gardener. Turn your lawn, extra yard, or existing unproductive garden into a high productivity garden without pulling any grass, pulling any weeds, or doing any digging.  With some creative ingenuity we can create and plant a garden that will have you inviting the neighbors over to help pick your cucumbers.

Monica Volunteers for our CSA and is a Farmer's Market Employee.

Volunteer Opportunities

Volunteering is fun and delicious at Fairview Gardens!

For Volunteer information please contact Sharon at

Youth Programs

Summer camps, afterschool programs, special events are all ways that you can help here at Fairview Gardens.  Come and join in the fun!!

Community Supported Agriculture

Our CSA  program is on Tuesday and Thursday’s.  We regularly need more help to pack boxes, or to stock our tables and sign people in.

Tour Docents

We give tours to over 5000 students and adults each year.  If you love agriculture, people, then please come and help!

Animal Care

We have a great flock of chickens and a wonderful group of goats that are the cornerstone of our self-guided tours and our school tours.

We can use help with our goats in maintaining their home and caring for our dear girls. They are very friendly and get more so when they are regularly brushed and fussed over.

Our chickens can use help keeping their coop clean and bedded with fresh straw.

If these jobs are something you would like to help with please contact Sharon at


Juice Season

18 Apr

Be Happy: Juice

All of us have either sold or acquired one at some point at a garage sale. The juicer was invented with CSA in mind. Members who juice their greens not only increase overall health, but also their CSA longevity. Some Fairview Gardens CSA  members have a juicing spree- the day before they pick up their next share, what a great way to finish up all your produce. If you’re a heavy juicer you probably have a strong opinion of your favorite type of machine for very well thought out reasons; some of us juice newbies would benefit from a little Juicing 101.
Here’s a quick lesson from
There are three types of juicers: Masticating, Centrifugal, & Triturating.
1. The Masticating machine operates at a slower speed. It chews the fibers and breaks up the cells of vegetables and fruits. This gives you more fiber, enzymes, vitamins and trace minerals. The Champion is a masticating juicer. It also is more versatile because in addition to extracting juices, the unit homogenizes making baby foods, sauces, nut butters, banana ice creams and fruit sorbets.
2. The Centrifugal machine first grinds the fruit and vegetables then pushes them through the strainer by spinning at a very high rpm (similar to your washing machine on the spin cycle). This method usually yields a little more volume of juice. The Omega 1000 & 4000 and Juiceman II are centrifugal machines.
3. The Triturating (twin gear) machine, which turns at a slower rpm, has a two step process. The first step crushes the fruits and vegetables, while the second step presses the juice. This process gives you more fiber, enzymes, vitamins and trace minerals. These juicers also have magnetic and bio-ceramic technology that slows down the oxidation process, which is good if you want to make and store your juice. .These juicers are excellent for juicing leafy greens, wheatgrass, sprouts, root vegetables like beets and carrots and most water dense (non-pulpy) fruits. Juicing time is longer with twin gear juicers due to the slower juicing process which gives you a higher quality juice.
Now that you’ve got your juicer ready to go, take a look at this link to a few carrot juicing recipes.
Here is a recipe for Beet Juice pictured above from
Juice the following:

* 1 beetroot (bulb only)
* 4 medium carrots
* 3 oranges
* 6 apples
* Small bunch of parsley
* 4 strawberries (these make all the difference)

Sneak Peek:


Salad Mix


Fava Beans




Arugula Salad with Roasted Beets and Goat Cheese Recipe


Salad Ingredients:

  • Beets – Roasted (click here for step by step instructions on how to roast beets), peeled, sliced into strips
  • Fresh arugula – rinsed, patted dry with a paper towel
  • Goat cheese
  • Walnuts – chopped

Dressing ingredients:

  • Olive oil
  • Orange
  • Dry powdered mustard
  • Sugar
  • Salt and pepper

Picture from Recipe from Lisa at Fairview


I enjoy making this salad in a large bowl, adding ingredients, tossing as I go.  How much ingredients you use will depend on the amount of people you are serving.  Assemble the salad according to how much you want. A handful of arugula leaves, a few roasted beets sliced, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I’ve described above.

*This salad is also wonderful with Tri Tip, thinly sliced tossed in.

The dressing is 1/4 cup of olive oil, 1/2 orange, 1/4 teaspoon of powdered mustard, salt and pepper to taste. Actually, it is all to taste.

Fava Bean Hummus

Originally posted April, 2010

I love to spread hummus on my sandwiches, and I’m thrilled that Fairview Gardens grows beans we can use for hummus. Roll up this dip on lavash bread with vegetables for a delicious lunch.

Fava Hummus
1.5 pounds fava beans in pods
1/4 cup tahini
2 Tablespoons olive oil
2 cloves of garlic
Juice of 1 lemon
Salt and pepper, to taste

1. Shell the fava beans. Bring a pot of water to boil. Put the beans in the boiling water for 10 minutes, and then plunge into ice water. Once the beans are cold you should be able to slip them out of their skins. Boil them longer if you like well cooked vegetables.

2. Blend all the ingredients, except the fava beans,  in a food processor.Then add the fava beans and blend some more.

3. Spread the fava bean dip on lavash bread, and sprinkle with vegetables. I like to add carrots, lettuce, radishes, and arugula.

Next Sub-Urban Homesteading Workshop

Sheet Mulching: The Lazy Gardener

 Click Here to Sign up On-Line
April 30 9 am to 5 pm $85.00

Adding sweat to your garden has it’s rewards in well being, and will potentially give you a very productive garden.  What if you don’t want to do all that work??

This class is the class for the lazy gardener. Turn your lawn, extra yard, or existing unproductive garden into a high productivity garden without pulling any grass, pulling any weeds, or doing any digging.  With some creative ingenuity we can create and plant a garden that will have you inviting the neighbors over to help pick your cucumbers.

CSA: Strawberries this week!

11 Apr

Sub-Urban Homesteading Series

Sign up for your favorite workshops before they are full.

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 #1: Introduction to Bee Keeping – SCHEDULE CHANGE 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

Sneek Peak:



Green Garlic


Fava Beans

Savoy (an herb similar to Rosemary)


Bunch Onions

Recipe of the Week

Spring Fava Bean Fennel Salad Recipe


Whole and shelled fava beans

  • 2-3 lbs fresh fava beans (also called broad beans), yielding about 1 1/2 to 2 cups shelled beans
  • Salt
  • 1 small bulb fennel, thinly sliced (mandoline works well for this)
  • 2 ounces Parmesan cheese, thinly sliced
  • 10 fresh mint leaves, thinly sliced (chiffonade by stacking leaves and rolling them into a cigar shape, cut thin slices from the end)
  • 2 scallions (green onions), sliced
  • Extra virgin olive oil
  • Lemon juice
  • Freshly ground black pepper


1 Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean. To remove the outer pod, work over a large bowl and squeeze the bean with your fingers, bending the pod so that when it snaps, the bean inside shoots out into the bowl. Remove all the beans from their pods.

Fava Beans Fava Beans

2 Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender. Use a slotted spoon to remove the beans from the pan and plunge into a bowl of ice water to stop the cooking, and to shock the beans into a bright green color. Let the beans sit in the ice water for a minute or two, then drain them and remove the outer peel.

3 In a bowl combine the freshly peeled and cooked fava beans, the sliced fennel, and onions. Drizzle extra virgin olive oil over the mixture, sprinkle with salt and pepper, and toss to coat. Squeeze some lemon juice over the the salad (about a tablespoon), add the Parmesan and mint, and toss to mix. Garnish with fennel fronds and/or mint sprigs.

Serves 4.

Children’s Enchanted Forest

Visit us this weekend, April 16th-17th at the SB Earth Day Celebration.  We will have a booth in the Children’s Enchanted Forest.  For more information please visit

Dancing, singing, story time, animals, and crafts! The Children’s Enchanted Forest showcases over a dozen hands-on stations and workshops specially designed for children and their families. Whisk your kids away to a fun and imaginative corner to learn about Mother Earth – and to play!

Activities include:

  • Arts & crafts
  • Musical performances
  • Theater & storytelling
  • Infant feeding, changing and relaxation station
  • Dancing & singing
  • Instrument making and play
  • Face painting
  • Marine touch tank

Children’s Enchanted Forest Stage ScheduleComing soon
Music and entertainment just for kids, including Santa Barbara creative theatre troupe Boxtales!

Spring into Season

4 Apr

Sign up today for the 2011 Spring Season CSA! 

We will Pro-Rate your Share of the Harvest anytime!

to renew your share or sign up, click here.

Fairview Carrots

Ceasar, Farmer at Fairview 15 + years

Become a CSA Member and Eat Locally


Sneak Peek:

Salad Mix


Turnips White



Bunched Onions



Fabulous Beet, Etc. Soup

beets, however many bunches you have, including tops





vegetable bouillon (or beef), 5 or 6 cubes

cream (optional)

Clean vegetables, then put in a large soup pot.  Fill pot half full of water, add bouillon cubes.  Boil until the vegetables are tender, let cool slightly.  With a slotted spoon, take vegetables from the pot and puree in batches in a blender.  Put puree back into the soup broth, stir.

Serve the soup chilled on a warm day.  If desired, add just a bit of cream to the soup before serving (about 2-3 tablespoons per soup bowl).

Summer Farm Days Schedule

June 6 – 10 Turnip Tops
3 – 5
    Pumpkin Pals
6 – 8
June 13 – 16 Pumpkin Pals
6 – 8
    Broccoli  Bandits
9 – 11
June 20 – 24 Turnip Tops
3 – 5
    Pumpkin Pals
6 – 8
June 27 – July 1 Pumpkin Pals 6 – 8
    Broccoli  Bandits 9 – 11
July 11 – 15 Turnip Tops
3 – 5
    Broccoli  Bandits
9 – 11
July 18 – 22
Turnip Tops
3 – 5
    Pumpkin Pals
6 – 8
July 25 – 29
Turnip Tops
3 – 5
    Pumpkin Pals
6 – 8
Aug. 1 – 5
Turnip Tops
3 – 5
    Broccoli  Bandits
9 – 11
Aug. 8 – 12
Turnip Tops
3 – 5
    Pumpkin Pals
6 – 8
Farm Exploration, Harvesting and Eating, and Fun
Experience Nature first hand on the farm

Day camps from June – August

 All camps are 5 days. Click on each camp title below for a short description.  Activities, games, and curriculum are unique to each camp and age group. The farm changes all summer as fruits ripen and vegetables come into season. 

We have two camps on the farm at the same time and enroll up to 12 children per session.  All camps are filled on a first come first serve basis. 

Register online 

or use our downloadable registration form

Fairview Gardens at 805-967-7369


Queen of the Sun

Friday April 8th at 7:00 p.m.

Unity Church

227 E. Arrellaga Street

Please join us!


An award winning documentary film examines the global bee crisis through the eyes of biodynamic beekeepers, scientists, farmers, and philosophers. On a pilgrimage around the world, 10,000 years of beekeeping is unveiled, highlighting how our historic and sacred relationship with bees has been lost due to highly mechanized industrial practices.

Queen of the Sun weaves a dramatic story which uncovers the problems and solutions in renewing a culture in balance with nature.

This premier screening will be a benefit for the Waldorf School of Santa Barbara; we hope to raise awareness about honey bees, inspire future beekeepers, and make new friends. We are donating 10% of proceeds to Gunther Hauk’s Spikenard Farms, a non-profit devoted to bringing back the honey bee.

Watch the trailer by clicking on the following link: <>

General Admission: $12.50

Be a honey and consider sponsoring the event with a larger gift.  

To purchase tickets via PayPal or help sponsor the event, click on the link below: <;et=1104844363415&amp;s=10&amp;e=001miJjv3BDa0a1ekfmHN8xY7SJfZKvTMr0Bwpu84mDGd5M2AoxZbHq8-oUIn7OKwiqvgfeaSm_xdZE2qhG3S2QcLo6N67kCdgzotkqEV0uvuCKoONNmd506HoRu90Ywck3jH-EDVANSaADsz7yGaaLIK6GsUq_sHw0>

Tickets at the door as well (our venue seats 190, don’t risk a sell out!  Come early.)