Greetings friends,

Goodland Kitchen Market is hosting it’s first Meet the Farmer Dinner with Shawn McMahon of Fairview Gardens. This delightful 5 course meal will be prepared by Chef Erik Stenberg  and will feature Fairview Gardens’ Fall Harvest. Guests will sit at the “Chef’s Table” and dine in the kitchen, where you can see the Chef work his magic. We have seating for 24, and we hope you’ll join us. Please forward to anyone who may be interested.  $70 per tickets.

To RSVP contact melissa@goodlandkitchen.com pr 805.845.4300

Happy Autumn,

Julie

Marketing Manager

Fairview Gardens

http://www.fairviewgardens.org

9.26.11 Fresh from the Field Update

This week is definitively Pepper time at our Farm!  We have two crop boosting with fruits.  If anyone want bulk orders, I am offering a 10lbs box at $20.  Email:  julie@fairviewgardens.org

We are now harvesting our first FLOWER crop!  Sunflower, Zinnia’s and soon Marigold.

Upcoming Crops are; Winter Squash (our red kuri looks amazing, I am looking forward to my first soup!) 1-2 weeks off on this one!  Little Gem Lettuce varieties 1-2 weeks.  Bok choy and Rapini or Broccoli Raab.  Sugar Snap Peas, Snow Peas, Chicory, Cilantro, Green Beans, Celery and much more is currently growing.

Currently Harvesting for our CSA this week; Lipstick and Antohi Peppers, Sunflowers, Melon, Pomegranate, Baby Leaf Spicy Mix, Little Gem Lettuce head, Carrots, Tomatoes and more!

Have a great week.

Julie

“Fresh from the Field” 9/5/11

Monday morning walks are great.  

First we went passed the farm house, then on the row down where the greenhouse stands.   Looked at Tomatillo, talked about Peppers and their quantities.   Envisioned a Salsa Verde!  

We also looked and talked about coming crop such as Winter Squash, Pomegranate and Shelling Beans. 

The Lemon tree is blooming and our Figs are ripening as we continue our walk…

In your Share this week; Tomatillo, Lima Beans, Anaheim Peppers, Carrots, Lettuce, Corn, Basil, Cherry Tomato, Sweet Peppers…

 (produce may vary from the Tuesday to the Thursday CSA day)

Recipe of the week:  

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor.

1 tablespoons extra-virgin olive oil                                       1/2 chopped onion

Coarse kosher salt                                                                          1 large garlic clove, minced

1 basket chopped sungold cherry tomatoes                       Corn kernels cut from 2 ears of corn

1 cups fresh lima beans                                                                3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.

LAST GOES TO ALL THAT JOINED US AT OUR CSA POTLUCK.  Thank you!  It was a pleasure to share a meal at sunset and meet all of you.