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We post weekly harvest shares, recipe ideas and farm updates on our Facebook Page 

Local Harvest Bag – Week 4, 2019:
☼ Napa Cabbage from Vida Verde Farms – Albuquerque, NM
☼ Bok Choy from Vida Verde Farms – Albuquerque, NM
☼ Butternut Squash from Revolution Farms – Santa Fe, NM
☼ Watermelon Radish from Revolution Farms – Santa Fe, NM
☼ Organic Coralles Crisp Lettuce from Silverleaf Farms – Corrales, NM
☼ Organic Sweet Salad Turnips from Romero Farms – Dixon, NM
☼ Organic Orange Carrots from Romero Farms – Dixon, NM
☼ Buckwheat Sprouts from Sungreen Living Foods – Santa Fe, NM

 

And we take you into our kitchens on Instagram, so you can see how our food has inspired us! 

Escarole Recipes

Escarole is a broad leaf type of endive that is a bitter green.  You can enjoy it raw, but most recipes recommend cooking in soups, stews or with beans.  Here is a salad that is sautéed with other vegetables.  Enjoy.

Sauted Escarole Salad

Adapted from Bon Appétit Magazine

• 2 tablespoons olive oil, divided
• 1 Granny Smith apple, cored, cut into 1/3-inch-thick wedges
• 1/2 cup walnut halves
• 1 tablespoon sugar
• 3 tablespoons chopped shallots
• 1 tablespoon apple cider vinegar
• 1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed)
• 1 cup thinly sliced radicchio
• 2 1/2-inch-thick slices cheese

Click here for the recipe instructions

Dena’s Tips 8/5/11

 

Here are a few tips from Dena for this week’s share:

Well, the ginger is apparently on a slow boat from Hawaii and should be here for next week’s share. Also, we were expecting baby watermelons and instead received a couple of other sweet varieties. These melons will still be tasty in the melon salad recipe with feta, red onion, mint or basil and lime juice. Mother Nature can always be counted on for surprises…

 

Other tips for this week’s bounty – 
If you cannot eat up all your summer squash, steam, puree and freeze it. Squash puree has a lot of uses including as a base for soup or curry. It adds body to either. – For a green curry out of this week’s share, add coconut milk to squash puree, green curry paste, garlic, onions, and simmer green beans and chard.

 

Escarole is a bitter Italian green. Mix with cucumbers and tomatoes, toss with balsamic vinegar and olive oil, add freshly ground pepper. There is a traditional Italian soup made with Italian sausage, white beans, garlic, onions, and basil. Add chopped escarole during the last 15 minutes of cooking.

 

Enjoy these beautiful veggies!

 

Dena
470-1969

Healing Salad Recipe

This week we have been enjoying our vegetables in salads.  They do not require cooking, are always ready to eat and are available for several days.  My focus this week is physical therapy and healing.  Food is key to healing.  Fresh fruits and vegetables are important to maintain vitamins and minerals to the body.  The CSA share provides a great start for salads.

You don’t really need a specific recipe for summer salads.  They include vegetables, protein, cheese, herbs and dressings. Living in New Mexico, pinto beans are a commonly available protein in our CSA shares.  These can last in the dried form for more than a year.  I keep them in a large glass canning jar and cook them in a pressure cooker.  I would recommend using water or chicken broth instead of the tomatoes in this recipe link.  They can also be cooked in a slow cooker.  We make a larger batch to use throughout the week as a side dish or in this healing salad.  Enjoy!

Amy Hetager, CSA Blogger

Healing Salad

By Amy and Family

The vegetables, protein, cheese, herbs and dressing can be exchanged with your future CSA share, Farmers Market purchases or garden food.  All items should be chopped the same size to have a good texture.  I add the same quantity of the vegetables, protein and cheese.  You can scale it to cover the amount of people or length of time that you need the salad.  It always makes me feel better. Here is my basic recipe.

1 cup Cucumber, diced to the same size as pinto beans

1 cup Pinto Beans, cooked

1 cup Tomatoes, chopped

1 cup Red Bell Pepper, chopped

1 cup Feta Cheese (or cheddar or jack in cubes)

4 cups Arugula, rolled and sliced thinly

Basil, cilantro, thyme chopped from fresh

Red chile seeds to taste

Lime and Olive Oil

Kosher Salt and Fresh Cracked Black Pepper

Mix all ingredients and let sit for at least an hour before enjoying.  Add cubes of chicken if you want to increase the protein.

Corn Quinoa Tomato Salad

It is a busy weekend for me with little time to cook great meals.  I am recovering from surgery with my family.  It is also my high school reunion so we don’t have much time to cook and serve dinner together.  My mom always makes pasta salads in the summer as quick dinners that can be eaten at different times for different schedules.   My sister and I are always working on transitioning everyone to whole grains to improve their nutrition.  Quinoa is a good way to make that transition, even though it is technically a seed.  It contains nine amino acids, making it a complete protein and it cooks quickly.  The texture is really great for salads because it is soft and tastes great without any dressings or toppings.  Here is a recipe that my sister and mom adapted from Optimum Wellness, a grocery store flyer.  Enjoy!

Amy Hetager, CSA Blogger

Corn, Quinoa and Tomato Salad

Adapted by Nancy and Holly from Optimum Wellness

1 cup Quinoa (rinsed and drained 3 times)

1/2 tsp Salt

2 ears Fresh Corn, cut from the cobs

1-1/2 cups Grape Tomatoes

1 cup sliced Red Cabbage

1 cup diced Cucumber (peeled)

1/2 cup Red Onion, diced

DRESSING:

1/2 cup Olive Oil

1/4 cup fresh Lemon Juice

3 tblsp Honey

3 tblsp Dijon Mustart

1 tsp Salt and 1/4 tsp fresh cracked Pepper

Bring quinoa, salt and 1-1/2 cups water to a boil.  Reduce the heat to medium or low and let sit for 20 minutes.  If your sweet corn is fresh, you do not need to blanch.  If not, blanch for 1 minute.  Add corn to quinoa mixture.  Add tomatoes, onion, cucumber and cabbage.  Stir well.  Make the dressing in a blender and add to the salad.  Cover the salad.

Swiss Chard and Salmon Quiche

Here is a great recipe for swiss chard from a grower who just started working with the vegetable this year.  The blog is called Suddenly I Seed.  The recipe is a creamy quiche.  I feel that cream and swiss chard make a good match because it balances the taste of the greens.  You can also enjoy photos on this blog of her gardens in a place that has more rain than New Mexico this summer. Enjoy!

Amy Hetager, CSA Blogger

From Suddenly I Seed Blog

serves 4

2 salmon fillets, cooked and flaked
4 eggs
2/3 c milk
1 T olive oil
1 onion, chopped
3 cups Swiss chard, chopped
1/2 t salt
1/2 t pepper
1/4 t ground nutmeg
1 pie shell (NOTE FROM AMY: use your favorite recipe or you can grease the pie plate and go crustless)

Click here for the directions and beautiful pictures

Steve’s Weekly Update 7/27/11

Climatology 2011:   One lovely female rain late last week, cooler and quite pleasant, but still hoping for more rain.  The pastures are desperately trying to green up and  grow.  It would not take a whole lot more rain to get them growing.  Our rotational grazing program means that the pastures are ready to respond to even modest rainfall.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: still no sign of the disaster relief paperwork.  We are finishing a new section of fence that will allow us to move the range cow and the dairy cows into some decent grass which will help reduce our feed costs for a few weeks.

This week’s cheese and herd share update:   Yesterday we had four new cheesemakers-in-training all working together with Colleen in the cheese room.  Newly arrived Chase, a master re-modeler and wood-worker, who grew up on a farm , and Tevis and Ben, a mother and son team who are neighbors and friends of the farm, and Chelsea, our stalwart CSA volunteer who has been handling the El Dorado distribution.  Starting tomorrow, for the next cheese-making duties will be rotated among 4 or 5 of us.  Colleen will have some relief from the daily cheese-making that she has carried for the last few weeks.

This week’s cheese share includes: a variety of artisanal cheeses.

Mesa Top Protein update:  We got so busy working on fences and the like that I did not get an inventory of the pork done yet, so I have not put it up for sale yet.  I have to admit though that we DID sample it and share a couple of pieces with our farm volunteers and it is by farm the tastiest pork any of us have ever eaten. Remember that these pigs were raised on whey from our own cows, and local wheat.  They lived outdoors in comfortable spacious, “forest” conditions that are natural for pigs.  Sorry to keep you waiting, but you can expect something from the pork to be available on the marketplace message that comes out to members later this week.

This week’s Veggie/Share Update:    Dena commented to me that it has been like pulling teeth to find produce for the CSA.  Michelle at the CDC has said that she has less produce than she can ever remember.

On the other hand as a farmer I am grateful not to be fighting the drought this year.

With all of that said, we have still been able to put together an interesting share for you this week.

First of the season cucumbers from Espanola Valley Farm, tomatoes, and a variety of melons from Los Poblanos,  beets from Synergia ranch, and radishes from White Mountain Farm.

And the crowning item of the share is White Mountain Quinoa.  I think we have a recipe for cold quinoa salad, which uses cucumber and even the dill sprig that will come with the Synergia beets, I think the beets can go in that salad too!

Membership news:  Thank you for your investment in the CSA .  We appreciate your continued support!

Steve Warshawer

Strawberry, Lemon & Basil Soda Recipe

Basil has an amazing smell that makes me think of summer.  It is an easy plant to grow if you have the right sun/shade mix, but we received great basil in this week’s CSA share.  I use basil as a topping on pasta, lettuce salads, fruit and even “herb toast” which is a favorite snack my four-year-old nephew.  He learned about spices as a baby and has a great palate for snacks! I usually roll the basil and slice thinly to get little pieces in every bite.  Here is a refreshing way to use basil.

Enjoy!

Amy Hetager, CSA Blogger

From Bon Appetit

• 2 tablespoons fresh lemon juice
• 1 tablespoon raw sugar
• 6 fresh basil leaves
• 5 small strawberries (or 3 large strawberries, quartered) plus 1 thin slice for garnish
• 1 pinch kosher salt
• 3/4 cup soda water

Click here for the recipe

Steve’s Weekly Update 7/20/11

Climatology 2011:   Back to the furnace:  hot and dry.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: the disaster relief paperwork has not arrived in the mail.  Additional hay bill, for cows who, but for the drought, would be doing fine on pasture, is $150 per week.  I am fortunate to have so many contacts at the Pueblos where I work with MoGro who grow good hay on small fields and are willing to sell for more reasonable prices.  The price of commercial scale hay is up about 40% from a year ago.

This week’s cheese and herd share update:   Cheese cheese cheese!  We hope to receive some feedback from members about last week’s cheese delivery.  Remember that we are also making fresh (pasteurized) mozzarella, along with our Salado Jack.

This week’s cheese share includes: a variety of artisanal cheeses.

Mesa Top Protein update:  I picked up the pork and beef late yesterday and got it home and we will sort it out and develop a pork share that will be available on the market place Friday.  Our butcher remarked that the pork was very, very good1  We will not have the smoked/cured ham and bacon back for a while yet.  But we have lots of chops and steaks and the like.  There will be a more complete list along with the pork share offering.

All of the meat is stamped “not for sale” but remember that applies to retail establishments.  We are not subject to that constraint as a voluntary COOP.

This week’s Veggie/Share Update:    The organic cherries from Paolo Lugara’s Sage Creations farm in Palisades continue for one more week.  We also have melons from Los Poblanos.

This week we also have carrots, from Vida Verde, tomatoes one more time from Agricultura,  chard from Synergia ranch, and our special treat of the week is basil from Vida Verde and the legendary Matt Romero.

Membership news:  Thank you for your investment in the CSA .  We appreciate your continued support!

Steve Warshawer

Cabbage Squash Coleslaw Recipe

I have four squash plants in my backyard.  They seem to prolific and grow multiple zucchini overnight.  I have tried many recipes to enjoy them.  This is an interesting one from one of my favorite vegetarian cookbooks called 1,000 Vegetarian Recipes. Cabbage was included in a zucchini slaw recipe so I decided to try this sweet coleslaw.  It includes pineapple, but you could substitute vinegar if you don’t like the sweet version.  The cabbage and bell pepper provide the crunch in this salad.  You can barely taste the zucchini so it is a nice way to enjoy the texture.  Enjoy.

Amy Hetager, CSA Blogger

Zucchini Coleslaw

1,000 Vegetarian Recipes

1-1/2 cups chopped Cabbage

1 cup shredded Zucchini

3/4 cup finely chopped fresh Pineapple

1/3 cup finely chopped Green Bell Pepper

1/4 cup Mayonnaise

handful Scallions

Salt & Pepper

Toss all ingredients together.  You can substitute carrots for the zucchini if you want a more traditional coleslaw.