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.

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