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:







Green Garlic


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


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


  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


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


  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.

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