Archive | May, 2011

Signing up for Summer Season CSA!

31 May

Hello Fairview Gardens CSA Members,

Within a few days we will be sending a link to our new CSA membership website!  Here you will create a User ID and Password.  Once you have logged in to the site you will be able to select the season your are signing up for, Summer Season.

After you have registered and selected the Summer Season you will be able to schedule a Vacation Hold, purchase Seasonal Add Ons and shop our Online Store.  Payment options will also be available through the site.

The Store will have Seasonal Produce, Farm Goods, Suburban Homesteading Workshops, Summer Camps and More!

All of our CSA Full Year members will need to register once.  Full Year members who have already paid will sign up as if you are new.  Please select the Summer Season then the pay by check option.  We will then update your membership status and you will receive a confirmation email.

If you need any assistance please call or email Lisa:

805.967.7369.
csa@fairviewgardens.org
See you on the Farm!

A few of our wonderful volunteers Erinn, Monica and Naomi are packing CSA Shares for Delivery.

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Sign Up for Summer CSA : Today

30 May

Summer Season CSA Starts June 7th

Fairview Gardens CSA Share photo by Lisa

Click hereto sign up today!

We are very excited to be offering our CSA members more access to their membership and to the farm.

We have taken the step to upgrade our CSA Program.  You will now be able to go online, any time and access your personalized CSA Membership.  If you are traveling this Summer you can put a vacation hold on your share.

Members will also have the option of dividing their membership into two payments or monthly payments!

Seasonal add ons will be available for an additional charge.  For example if we have eggs you can “add” them to your weekly share.  Same with Herbs and Flowers.  If we have them, you can add them!

All for only $20 a week!  
Delivery Locations for Summer Season are:
  • Citrix Online
  • Appfolio
  • UCSB
  • Wheelhouse Bikes
  • Montecito Yoga
Our delivery’s are made every Thursday between 3:00 pm – 5:00 pm.  If you would like to arrange drop off location please let us know.
Email or call Lisa with any questions regarding our Summer Season CSA:
See you on the Farm!

Click on this flyer to sign up online.

Sneak Peek:

Avocados

Kale

Fennel

Strawberries

Leeks

Chard

Green Garlic

Carrots

Recipe of the Week

Empanadas de puerros or leek empanadas

(This recipe calls for pancetta but they are delicious with out too.)

Photo & Recipe from laylita.com

Ingredients:

12-15 medium sized empanada discs for baking, homemade or store bought

2-3 leeks, white and tender green parts only, sliced

10 oz thick pancetta or thick bacon, diced

2 cups grated Swiss cheese

1 cup raisins

Dash of nutmeg

Salt and pepper to taste

1 egg, yolk and white separated

Preparation:

  1. Sautee the bacon or pancetta until it is crispy and golden, drain to remove any excess grease but reserve a couple tablespoons of the grease to cook the leeks.
  2. Fry the leeks in the grease reserved from the bacon or pancetta and let them cook until they are tender, about 10 minutes on medium heat, stirring occasionally.
  3. Once the pancetta and leeks have cooled down combine them in a bowl with the grated cheese, raisins, nutmeg, salt if needed, and pepper.
  4. To assemble the empanadas spoon the leek mixture on to the center of the each empanada disc.
  5. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.
  6. Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.
  7. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
  8. Let the empanadas rest in the refrigerator for at least 30 minutes or until ready to bake, this will help them seal better and prevent leaks.
  9. Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden, exact time will depend on the size of the empanadas and your oven.
  10. Serve warm.

Leek Empanadas Prep

Avocado Dessert

Pic & Recipe from Allrecipes.com

Ingredients

  • 1 avocado, peeled and pitted
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract

Directions

  1. Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

New Options for CSA Members : Summer Season June 7th

23 May

Fairview Gardens CSA gets Upgraded!

Exciting options for Fairview Gardens Community Supported Agriculture members starting June 7th, Summer Season.  Have you ever wanted to set up monthly payments for your CSA membership?  Now you will be able to!  How about add some fresh eggs to your CSA share?  Now you can!  We are currently in the process of upgrading our CSA program so that you will be able to:

  • Pay on-line with a Credit Card, E-Check or PayPal.
  • Set up monthly payments.
  • Access our on-line shopping cart to add eggs and many more delightful seasonal goodies to your weekly share.
  • Manage your membership 24/7 and view order history.
  • If you prefer to sign up over the phone or in person you still can.
  • All of this in one place.

Our goal is to make our CSA membership experience enjoyable and affordable.  With the option of monthly payments we hope even more people will be able to access quality, organic, local produce and more!

Please tell your friends!

If you have any questions please don’t hesitate to call or email:

805.967.7369 or lisa@fairviewgardens.org

Thank you for your support CSA Members and See you on the Farm!

Lisa

Monica helping with CSA.

Sneak Peek

Beets

Carrots

Winterbor Kale

Leeks

Radish

Salad Mix or Arugula

Cucumbers

Strawberries

Recipes of the Week

Lemon-Thyme Grilled Fish with Cucumbers and Arugula

Recipe and Pic from http://www.food52.com

Serves 4-6
  • 6 Halibut fillets, about 5 oz each
  • Finely grated zest of 1 large lemon
  • 2 tablespoons thyme leaves
  • 1 tablespoon chopped parsley leaves, use a sharp knife or scissors
  • 3-4 medium-size cucumbers (about 1 pound in total)
  • 1/2 teaspoon whole cumin
  • 3/4 cups Greek yogurt (if you can’t find any, use a very thick yogurt that has been hung in a cheesecloth for an hour)
  • 1/2 teaspoon minced garlic
  • 4 teaspoons lemon juice
  • 1 teaspoon chopped dill
  • 1/2 teaspoon coriander powder
  • A pinch of cayenne pepper
  • 1 tablespoon chopped mint
  • 2 tablespoons olive oil
  • 5 ounces baby arugula
  • Salt and freshly ground pepper, to taste
  • Drizzle of olive oil and fresh lemon juice to serve
  1.   Season the fish with the grated lemon zest, thyme and parsley. Cover and refrigerate for 3-4 hours.
  2.   Remove the fish 20 minutes before you start cooking to bring it to room temperature.
  3. Peel the cucumber, cut into 1-inch long sections and then cut into julienne strips. (De-seed the cucumbers if you prefer.) Toss with 1 teaspoon salt and let sit in a colander for 20 minutes.
  4. Toast the cumin seeds in a small pan over medium heat until they change change color, 2-3 mins.
  5. Mix the cumin, garlic, lemon juice, dill, coriander powder and cayenne pepper into the yogurt.
  6. Pat the cucumbers dry with a paper towel and toss with the yogurt mixture. Season with salt and pepper and stir in the chopped mint.
  7. Prepare the grill (medium heat). Brush the fish with olive oil and season well with salt and pepper. Grill fish, turning once, until the fish is just cooked through, 6-8 minutes in total.
  8. Scatter the baby arugula leaves on the plate/s. Spoon the cucumbers over the leaves and arrange the fish on the top. Season with a generous amount of lemon juice and a drizzle of good olive oil. Serve immediately.

*Do-ahead: You can prepare the yogurt mixture minus the cucumbers and mint ahead of time. Add the cucumbers and mint and season with salt and pepper just before serving.

“Hits the Spot” Springtime Soup

(From our blog last summer.)

This soup will turn your Fairview Gardens Farm Share into a delicious meal. You can also add ingredients from last week, such as green garlic or cabbage.  Throw in some beans or diced up chicken, and dinner is done!

  1. Wash and chop all the vegetables.
  2. Warm a big soup pot on your stove. Add some type of fat (butter or olive oil). Fry the leeks, green garlic, onions, or anything else from the Allium family.
  3. Add the hearty  vegetables and gently cook, until softened (such as carrots and fennel).
  4. Add fresh herbs (such as basil,  parsley, savory, bay leaf).
  5. Add liquid (such as broth, some white wine, and water).
  6. Add starch (such as cooked pasta, potatoes, cooked beans*, rice).
  7. Add delicate vegetables (zucchini, cabbage, tomatoes).
  8. Add quick cooking vegetables (chard, green beans, collards, arugula).
  9. Add flavorful garnish (basil leaf, spoon of garlic mayo, grated Parmesan, butter, pesto, or great quality olive oil). Croutons and fresh herbs are also nice.

My favorite beans to add to this soup are cannellini, Great Northern, navy beans, and if I’m feeling crazy, garbanzo beans.

Next Suburban Homesteading Workshop

Introduction to Permaculture

June 4th & 5th     Two Full Days     $195.00     Click Here to sign up Online

Please click here for a sample of what the course outline will be.

We are very excited to have internationally recognized teacher, Warren Brush coming to Fairview Gardens to teach this information packed course.

Permaculture: A  partial definition

Permaculture is the conscience design and maintenance of agriculturally productive ecosystems which have the diversity, stability and resilience of natural ecosystems. It is a harmonious integration of landscape and people — providing their food, energy, shelter, and other material and non-material needs in a sustainable way. In this class, we will cover the major design principles of permaculture and provide advice on how to apply these sustainable practices to the home landscape. No matter if you live in an urban apartment, suburban tract home, or on a multi-acre ranch, permaculture will help you live a more sustainable lifestyle.

Support Fairview Gardens : Create Community Connection

16 May

Farm : Open to the Public

As many of you know The City of Goleta has put Fairview Gardens on tomorrows City Council Meeting Agenda.  The topic of discussion; $46,873.80 in accumulated CUP fee’s.  Please follow this link to read in detail about these fee’s here.  The city staff has proposed two ways to deal with these fee’s:

1.  Direct that all accumulated unpaid balances associated with the various Fairview Gardens planning deposit applications (total accumulated unpaid balance of $46,873.80) be waived and that costs are recovered from the General Fund.

2.  Direct that all accumulated unpaid balances associated with the various Fairview Gardens planning deposit applications (total accumulated unpaid balance of $46,873.80) be paid by the applicant via a long-term payment plan and/or through collections.

* The City Council may elect to introduce an alternative or modified approach.

Here is an excerpt from a letter our Executive Director, Mark Tollefson sent to the City Council Members May 1, 2011:

Dear Council Members,

In the Past years Fairview Gardens has gone through major changes.  We have finished 4 out of 5 phases in the upgrading of our Farm Worker Housing , we met all the requirements of our Commercial Poultry Operation CUP, we have submitted an application for a Conditional Use Permit for the building of a new farm stand, and we have submitted an application for educational and special events Conditional Use Permit so we can continue to provide much needed educational and recreational services to our community. We have accrued various fees for all of the Conditional Use Permit activity that we have been engaged in.  The plans for all of these permits were established and begun in a different financial era. 

We are asking for a full waiver of all fees that have been accrued from our Conditional Use Permit activities.  We recognize fees have been required of both for profit and nonprofit organizations, recognizing that application processing is a direct cost to the City.  We also understand the City’s financial challenges.  We recognize we don’t qualify for the City’s exceptions to fee collection.  However, due to our unique challenges and change in operations, we believe a fee waiver is nevertheless in the public interest.  We do not believe a waiver of fees will set a precedent of fee waivers for other future non-profits due to the unique characteristics of the permits that we have applied for. 

Fairview Gardens is a “beneficial project”, providing support, recreation, community connection, education, and access to healthy food for residents of Goleta and Santa Barbara County.  Over the years Fairview Gardens has consistently provided many opportunities for our community to benefit from our our activities.  We provide education on why organic agriculture is important and have benefited the community with easily accessible high quality food.  People recreate here in taking our free public tours, our Suburban Homesteading classes teach much needed self reliance skills empowering people to take a more active part in their own lives, and in the whole community. 

Finally we firmly believe that we have a huge role to play in our community.  We provide emergency relief with the food we grow at the farm in case of a natural disaster striking our area, almost every school in our area visits Fairview Gardens at least once during the school year, and in more intangible ways we answer scores of visits, phone calls, and emails from local residents needing help with everything from bee swarms to tomato blight.  We believe that the community benefits from a stable educational presence of agriculture in an urban environment. As a non-profit organization in a challenging economic climate, Fairview Gardens faces difficulties in funding.  We need to continue to focus our efforts on stabilizing our current operation and finishing our strategic planning.  We are confident that our current work will bring us the stability we seek, and it will then allow us to continue reaching into the community to provide subsidies for low-income families to have access to our food and programs.

In closing I must put a recommendation in for the staff we work with at the City of Goleta.  It has been a pleasure to work with people of such high character.

Sincerely, Mark Tollefson

If you have any questions please don’t hesitate to call 967-7369.  If you can’t come, please write a letter to the City of Goleta. What the city needs to see is that Fairview Gardens provides a needed public benefit. You can email your letter to Scott Kolwitz. He is a senior planner at the City of Goleta.

Again, thanks for your help!

Please Join us Tuesday, May 17th at 6:00 pm.

Goleta City Hall

130 Cremona Drive, Suite B

Sneak Peek:

Lacinato Kale

Beets

Cilantro

Salad Mix

Zucchini

Fava Beans

Sugar Snap Peas

Arugula

Recipe of the Week:

Penne with Sugar Snap Peas and Arugula Pesto

ingredients

  • 1/2 pound sugar snap peas, trimmed
  • 1 pound penne 
  • 3/4 to 1 cup arugula pesto

For the pesto:

  • 2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
  • 1 1/2 cups walnuts
  • 3/4 cup freshly grated Parmesan or Sardo
  • 1 teaspoon salt
  • l large clove
  • 1/3 cup olive oil
To prepare the penne:
In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.To make the pesto:
In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

Recipe from Epicurious

Leftover Quinoa?  (these just looked so good!)

Little Quinoa Patties
by Heidi Swanson
Makes 12 little patties

**Note: This recipe has not been edited or tested by the Bon Appetit Test Kitchen**

Anytime I have leftover cooked quinoa, I make these little patties. They’re good hot or cold and are well suited to fighting afternoon hunger pangs. It’s a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy’s beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I’m including my basic version, but often times I’ll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They’re great on their own, slathered with ripe avocado or drizzled with hot sauce.

INGREDIENTS
2 1/2 cups / 12 oz / 340 g cooked quinoa*, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup / .5 oz / 15 g finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup / .5 oz/ 15 g freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or clarified butter

PREPARATION
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

* To cook quinoa: Combine 2 cups / 12 oz / 340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

Read More, here.

Next Suburban Homesteading Workshop

Backyard Chickens

May 21 9 am to 5 pm $85.00
Click here to sign up On-line

Learn everything you need to raise happy hens, including a hen house and yard set-up, nesting boxes, water, feed, local suppliers, caring for your hens and chicks and favorite crops to grow for your chickens. You will see how easy it is to raise chickens and how great a role they play in creating a healthy organic vegetable garden. Give them food scraps and garden greens – they give us eggs and fertilizer. Chickens are wonderful pets that fully participate and contribute to the whole.

Support Fairview Gardens : May 17th

11 May

City Council Meeting May Seventeenth

Fairview Gardens needs your help to manage what could be a crisis threatening it’s financial future. This is not an appeal for a donation, but rather for your support at the upcoming City Council meeting next Tuesday, May 17 at 5:45. By being there in person, to speak in support of Fairview Gardens you can help tremendously.

The critical issue at hand concerns fees connected with the Conditional Use Permits applied for by the Farm, which add up to almost $50,000. Some of these are just outrageous, like the $7000 fee for the chickens.  That is a lot of eggs to sell! Mostly these fees seem like an unreasonable burden on a struggling non-profit, one which would cripple us to pay.

I hope you’ll join me in recognizing the unique benefits brought by the Farm to you personally, your neighborhood and our larger community in general.  Please support our request for a waiver of the CUP fees.

For more information please contact us at 805-967-7369 or email us: 

Mark, mark@fairviewgardens.org 

Toby, toby@fairviewgardens.org

Lisa, lisa@fairviewgardens.org


Thank you for your help!

Fairview Gardens

“I have been the Executive Director of Fairview Gardens for just over a year, and I believe we have the leadership and community building skills to lead the Farm out of this crisis and into a better future. Call me or stop by and please share this with any of your neighbors and friends!” – Mark Toffefson
 

Wild Fermenting and more!

9 May

May Suburban Homesteading Courses

Wild Fermenting
May 14, 9 am to 5 pm $85.00

Click Here to Sign Up On-line

Join us in exploring the amazing cultural revival that fermentation can bring. We will embark upon an intensive, hands-on fermentation experience. Learn techniques for making sauerkraut, kimchi, mead (honey wine), beer, tonic beverages, and more. Small groups will actively participate in the preparation of batches of each ferment. You will be able to sample some of the products that we will be preparing, as well as returning home with cultures that you can use.

Whether you are an experienced fermenter or a new beginner, this class will offer something for you. Fermenting can be the doorway to vibrant health, and is an amazing way to build community. Come and enjoy what may be the most exciting class of the year!

Backyard Chickens

May 21 9 am to 5 pm $85.00 Click Here To sign up Online.

Learn everything you need to raise happy hens, including a hen house and yard set-up, nesting boxes, water, feed, local suppliers, caring for your hens and chicks and favorite crops to grow for your chickens. You will see how easy it is to raise chickens and how great a role they play in creating a healthy organic vegetable garden. Give them food scraps and garden greens – they give us eggs and fertilizer. Chickens are wonderful pets that fully participate and contribute to the whole.

Sneak Peek:

Oranges

Carrots

Collards

Leeks

Chard

Lettuce

Zucchini

Green Garlic

Recipes of the week:

Leek and Zucchini Pasta recipe

Ingredients:

3 cups of Rotini pasta.
2 medium leeks.
1 medium zucchini, thinly sliced.
2 tablespoons of vegetable oil.
1 ½ cups of sliced mushrooms.
1 cup of sour cream.
¼ cup of dry white wine.
1 teaspoon of tarragon leaves.
½ teaspoon of salt.

Preparation Instructions:

Discard the green part of leeks and slice thinly lengthways.

In a large pan, heat the oil over medium-high heat.

Sauté the leeks, mushrooms, and zucchini for 5 minutes.

Add the dry white wine and simmer for another 5 minutes.

Stir in the cream, tarragon and salt.

Bring to a boil and simmer until slightly thickened.

While preparing sauce, cook the Rotini pasta according the instructions on its packaging.

Drain thoroughly.

Spoon onto plates and top with sauce.

Zucchini Carrot Bread (requires a dehydrator) 


  • 3 Cups Sprouted Wheat
  • 1 C Flax Seeds, ground
  • 3 small zucchini
  • 3 Carrots
  • 1 Shallot

Place carrots in food processor and process to small dice and set aside. Place wheat berries in food processor. Process until berries start to mash. Add flax seeds and zucchini (cut into chunks).  Process until zucchini becomes incorporated. Add carrots and shallot (cut into small chunks). Process the whole mixture until everything is incorporated and in a very small dice.

Spread on dehydrator sheet. (Use the teflon sheet over the mesh screen). Mixture should be at least 1/4 inch thick, a little thicker if you like your bread thicker. An offset spatula works well for this as the dough can be quite sticky. Place in dehydrator for at least 6 hours. When the top is quite dry, flip the bread and cut into pieces. Place the pieces on the screen and dehydrate until almost dry. I like to leave a little moisture in this so that it isn’t super hard. Store in refrigerator for 2 weeks.

I love to just stack this with veggies and a little raw humus for a quick meal.

Zucchini Muffins Recipe

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I’ve made these both ways, and the butter version just tastes better.

Ingredients

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

Method

You don’t need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffintin).

Fairview Gardens on KCOY Live last week:

Click HERE to watch Video #1.

Click HERE to watch Video # 2.

Click HERE to watch Video #3.

Work Trade Opportunities

Currently we are looking to update our Website.

If you are interested in trading your Web Design knowledge for a CSA Membership please contact Mark.

805.967.7369

mark@fairviewgardens.org

CSA Worktraders Erinn, Monica and Naomi.

Summer Farm Camp is the Place to be!

2 May

Fairview Carrots! Our wonderful CSA Volunteers from left Erin, Monica and Naomi. Thank you for all your help!

Spring Season CSA

With only five weeks left of the Spring Season this may be the perfect time for you to sign up.  Taste Spring while you still can.  Click here to sign up Today!

Sneak Peek:

Oranges

Fava Beans

Beets

Carrots

Radish

Cilantro

Kale

Leeks

Recipe of the Week

Caramelized Leeks Over Noodles Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 2 medium leeks
  • 1/2 Tbsp olive oil
  • 1 Tbsp soya margarine
  • 1/2 Tbsp dark brown soft sugar
  • 5 ounces (150 g) noodles
  • 2 heaping Tbsp chopped fresh parsley
  • 1 tsp extra-virgin olive oil
  • Salt and black pepper to taste

Preparation:

Split the leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part.

Heat the olive oil and margarine together over a gentle heat. When the margarine has melted, add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain the noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.

Yield: 2 servings

recipe from: http://www.homecooking.about.com

Summer Farm Camp

Summer Farm Days
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, use our downloadable registration form

 or call Fairview Gardens at 805-967-7369,

To sign up using paypal please visit our website by clicking, Here.

Mail in Payment for camp

Fairview Gardens

598 N.  Fairview Ave

Goleta, CA 93117

  • If you have questions about scholarships or you would like a discount for multiple children please call Mark at 805-967-7369, or email mark@fairviewgardens.org

Please download and fill out the Liability Waiver and Med Form.  These are due the first day of camp.

Session
Date
Age
1
Closed

June 6 – 10

Turnip Tops
3 – 5
Closed
Pumpkin Pals
6 – 8
2

June 13 – 16

Pumpkin Pals
6 – 8
Broccoli  Bandits
9 – 11
3

June 20 – 24

Turnip Tops
3 – 5
Pumpkin Pals
6 – 8
4

June 27 – July 1

Pumpkin Pals

6 – 8

Broccoli  Bandits

9 – 11

5

July 11 – 15

Turnip Tops
3 – 5
Broccoli  Bandits
9 – 11
6
July 18 – 22
Turnip Tops
3 – 5
Pumpkin Pals
6 – 8
7
July 25 – 29
Turnip Tops
3 – 5
Pumpkin Pals
6 – 8
8
Aug. 1 – 5
Turnip Tops
3 – 5
Broccoli  Bandits
9 – 11
9
Aug. 8 – 12
Turnip Tops
3 – 5
Pumpkin Pals
6 – 8