Member Message for Beneficial Farm, CSA for Distribution of August 31st, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday August 31st, 2017

Small Plums, Org from Rancho de Santa Fe
Small Peaches, Org from Rancho de Santa Fe
Gala Apples, Org from Rancho de Santa Fe
Hakueri Turnips from Jubilee Farm
Round Red and White Radishes from Jubilee Farm
Alluim Mix (Shallots, Baby Onions and Garlic) from Vida Verde
Grape Tomatoes from Preferred Produce

Sorry for the delay in getting the member message out. We have more exciting news, tied to our delay, we started supplying the Santa Fe School District with some of our locally grown produce! We did have to make a mad dash this morning, meeting Preferred Produce in Socorro at 5, but we got 840 heads of Org NM grown lettuce into the schools!

We are thrilled to be working with the school district over the coming years, to understand the institutional needs they have, and how to help some of our farmers start supplying more local food to the kids!

Fall Beginnings and CSA Moving
You may have noticed that the nights are starting to cool off, the days are getting shorter and you can smell roasting chile in the air, it must be the start of Fall!
We are planning our annual Chile roasting project, where we roast and package 500lbs of fresh chile for our member’s shares this coming winter. We are also starting to see the apples getting closer to harvesting, along with the first harvests of our winter crops like winter squash, potatoes, garlic and onions!

It is with mixed emotions that we are moving our CSA distribution site in September.
For over a year and half, we have blessed to run the CSA out of the Live/Work home of the Leyba Family in the Oshara community. The Leyba family has been such a wonderful part of every Thursday morning, helping us out when we are in need, brightening up the morning with one of the kids playing the piano, Sonia’s amazing coffee and the overall loving atmosphere their home exudes.
We are haven’t taken enough time to thank them for all they have done for us, to bring the CSA into their family, and help us in so many ways! The Leyba’s are also one of our local producers: owners of Zia Soda, founders of Santa Fe Tea Company and key members of Patrick’s Probiotic Soda and Pristina Water. It is with a broken heart that we will not be seeing their family every distribution morning.
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Our recent decision to move our distribution location is in part due to our need to grow, and an opportunity to share a larger space with another local business. We are moving into a shared location with the Kombucha Project, near Siler and Cerrillos this September. Along with similar business goals, this new location offers a larger space for the CSA operations, including cold storage, as well as some key components we need to grow.
We look forward to sharing the developments of this transition as it happens.
We also would like to extend our thanks to the Leyba Family: Ezra, Sonia and their amazing children Zion, Lilly, Jamaica, Kingston and Moshia. We wish the world had more amazing families like this one in it.

CSA Membership Drive
We are calling on our members once again to spread the good word, about Beneficial Farm CSA!
We have always found that our members are our greatest advocates in sharing their experiences with being a CSA member, and want to see more friends and family try out CSAs.
Why is it important to recruit new members?
The simplest explanation is to support more farmers! That is a little too easy, I mean I did put a question in bold after all.
Over the last 2 years we have been trying to grow what Beneficial Farms does in our Community to Support Agriculture, what sets us apart and what we want to be.
We have identified 3 primary ways to help support our farmers, to be able to work with everything they harvest.
Our main support comes from our CSA members! Your understanding of how the harvests go, that not everything is perfect, and that you share in the bounty when the crops prosper is essential! For example, last week we did not get the plums in your shares, but we increased the other share items for a full bag.
We started working with restaurant owners and chefs over the last few years, finding those who want to support local, and can take large volumes of our crops. We have been able to partner with many great chefs in our area to support our farmers, and have developed a few amazing programs that could not have happened without their support.
We also have an amazing partnership with a company, where we are able to donate some of our farmer’s crops to the food bank, while paying them for their harvest!

All of these pieces play a vital role in our work in supporting our farmers, our capacity to commit to more of their harvest and find the uses for it. We want to see all of these grow together, as we grow our support to working with more farmers. There may be a day when we take everything all our farmers have grown, and still need more, but not being able to take their crop is a harder nut to swallow.

All of this goes into the large role Beneficial is working to fill in our local food world.
• Last week we brought in over 2,500lb of produce from our farmers, and we found a home for all of it!
• Beneficial eggs customers have increased by about 3x since December, and our signature non-gmo chickens have a demand for over 2,000 birds a year!
• Our launching of Polk’s folly could not have happened without member support, and we have a waiting list through 2019 for new restaurants.
• We are now on our 3rd year of the Seashaken project, and we are hoping to take the entire boat’s catch this year, 25K lbs!
• We are establishing a shared distribution network between a few key farmers and partners that has saved over 2,000 highway miles in the last 6 week!
We are working on growing the farmers we work with, the developing farmers we can nurture and the producers and projects we can support and be a part of. The relief we can bring to our farmers by taking their whole harvest, the input and support we can give new farmers and helping other producers expand their markets is what we are continuing to strive for. We want to do more and that means we need more families in our community to support the CSA.

We are offering a member referral gift to any current member that refers a friend or family member to the CSA. We will give our members a free share, $25 credit, for with the CSA for at least 6 weeks. No limits, we just need to know who refers who.
We have some nice flyers, anyone that would like some to share among friends, please let us know!

Thank you for your help, and all the support you show to us and our farmers
Thomas and the Mesa Top Farm Family

Double Up Bucks CSA!
We are happy to share with you that Beneficial Farms is the first CSA in NM to be a part of the Double Up Bucks program, we are now able to offer members on EBT their CSA shares for half off!
Please help us spread the word, we are looking forward to helping get locally grown, healthy food to the families in our community that need it the most.

CSA Recipes Needed:
We are working on a cookbook for our CSA Members, and anyone getting into the world of local foods and minimal waste cooking. We are partnering with a fabulous writer who created an amazing CSA cookbook baseline that we are now working on making our own. Any personal recipes you want to share that we can include in this book, please send a copy! We want to publish an amazing cookbook that not only illustrates the necessity of low waste cooking with “weird” CSA foods, but also has a real tie to the NM members who have made their dinners based on what the land provides.

Member Reminder:
We love recycling!
We rely on members returning a reusable bag to their pick-up site every week when they pick up their shares! We also reuse egg cartons if they are clean.
Members who are new to the CSA, or have not replenished their Farmigo account before, please read this!
Member accounts are not set up to stop service once your account hits $0. Most member accounts are set up on an automatic billing system, or those that don’t have this set up, pay in some regular instilment. Member accounts will receive an email notice if their account is falling below $50, regardless of if their payment is automatic or not.
Members wishing to stop their share when their balance hits zero, NEED to email us to suspend their shares! We don’t make a habit of regulating balances week to week, and don’t mind letting a family bounce a week’s worth of food to keep them feed, so we don’t stop shares when your balance hits zeros unless we know your leaving the CSA. To have our flexible system, where a family can wait a week to reinvest in a share, we need members to let us know when they are closing our accounts, or taking a vacation. Otherwise, we spend even more money in paying for unclaimed shares, which can be donated by the time a member lets us know they are canceling sometimes.

Member, please email you holds and Substitutions in a separate email to us, so it is not lost in a hidden chain!!
Shares@Beneficialfarm.com
CSA Phone: 505-470-1969

Substitutions:
*We are getting better at making changes to member’s share when their dietary preferences that you let us know about. If you see something in the share that you can’t have, or absolutely hate, send us an email and we can find a substitute, but remember that half the fun of the CSA is trying something new.
News and specials on the marketplace:
We are starting to get into our fall crops, which will make having an accurate marketplace and regular share list more reliable. Occasionally, a product comes in that isn’t up to our standards for distribution, or is shorted by the farm, so contact us via email for credits/issues.

Kale: Green Curly and Dino: On the marketplace
Chard: On the marketplace
Collards On the marketplace
Heirloom Tomatoes On the marketplace
Org Gala Apples On the marketplace
Green Cabbage On the marketplace
Green Tomatoes On the marketplace
Yellow Squash: On the marketplace
Bell peppers: On the marketplace
Mixed Color Carrots: On the marketplace
Herbs: On the marketplace
Jalapenos, Serranos and Habaneros: On the marketplace
Tomatoes: On the marketplace
Turnips: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace

 

From the Mesa Top: August 31, 2017
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Climatology 2017: We have had a generally hot and dry week. Now there is a hint of change to cooler weather and some rains, scattered. It will take some good soaking rains to kick start the native plants into s second surge of growth.
It has happened before!
With many grasses in favored locations already seeded out at knee or thigh height, a second growth would thicken up those stands. Almost like two growing seasons in one.
Repetitive reminder message: Forestry and FIREWOOD: If you are interested in firewood, early season or later, contact Steve at stevew@plateautel.net.
We would welcome and offer special discount to orders that we can cut and load early
From the Wild: Many different wildflowers are in bloom. Some south facing and wind exposed areas have droughty plants like bullet stickweed. Cooler, shady and damp spots have the surprising 4 o’clock. There are many varieties scattered across the landscape.
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There are also a lot of deer moving around now.
Cow stories: The cow herd at Forest Trust is still finding plenty of grass. The fences are mended along the County Road and no cows have broken through the fence. There is at least one new calf since the herd last congregated at the water troughs.
The pattern of the herd has changed. They come back to water less frequently and when they do they drink a lot more water at a time.
The rest of the heifers (after we brought home the heifer and calf that we introduced to you last week) need to come off of their as well. With additional horses there and part of the pasture closed off to grazing, the pasture as a whole is not able to support all of the creatures that are there now. As soon as the farm truck mechanical issues are done being repaired, hopefully later this week, they will be moved
Beneficial birds: This is good laying hen weather. Cool nights, cool mornings and afternoons, and a bit of heat in the middle of the day which sends them to shade
Garden Stories: The cucumbers in the garden can’t be stopped yet. They are producing heavily still. The butternut squash are sizing up. Typically we see a very light frost around the full moon in September, which is early in the month this year.
With that pattern in mind, we may see a slow decent into fall, rather than the usual frosty spike followed by warmer weather again
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Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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Acorn Squash Recipes

Acorn squash is one of the easiest side dishes to serve in the fall and winter.  They store well in a cool place (like a garage, crawl space or root cellar) or on your shelf in the kitchen.  I try to store mine out of the sun and they do well for a few months. The best way to serve is to roast on a sheet pan at 400 degrees for 45 minutes (depending on size).  I add a little water to the bottom of the pan to keep them moist. You can freeze them at this point and reheat on another day. Add a butter, maple syrup, curry or sauce to the top and enjoy.

Here are a few recipes:

Roasted Acorn Squash with Green Tomato Jalapeno Sauce
From Closet Cooking Blog
This is a great blog to follow as they recreate amazing meals and sides each week from a home kitchen. The Green Tomato Jalapeno Sauce is one that I have adapted for my green tomatoes and added green chile instead. This version is great as well and I canned 60 jars last year for holiday gifts.
Click here for the recipe

Curried Squash Soup
From Simply Recipes
If you read this blog, you know that I follow Simply Recipes and re-post a lot of their items.  They are simple recipes that benefit the fresh farm ingredients. This one uses ginger and curry with a butternut squash, but you could cut the acorn squash in the same shape and enjoy the soup.
Click here for the recipe

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Dena’s Tips 11-2-12

A note that we do not distribute on Thanksgiving as we are all too busy in the kitchen! I hope to have some special items for your feast on 11-15.

With the exception of the salad mix, you could cut all these veggies and the pears (add them last) and have a great oven roasted dish; a very colorful mix this week!

Kohlrabi from Gemini Farm South is a member of the cabbage family – I have eaten it raw since I was a kid, sliced thin and lightly salted. It also is a great ingredient in cole slaw (the kohl in kohlrabi is from the word cole in cole slaw, BTW.) You can oven roast them, pickle them, and add to any salad. Here is a link to a spicy Indian recipe-http://veggiecookbook.wordpress.com/2007/05/04/noolkol-kohlrabi-kalan/

One farmer tells me that chefs in Santa Fe can’t get enough kohlrabi to make gratin dishes. Here is a link to a recipe – http://www.theslowcook.com/2008/08/29/kohlrabi-gratin/ 
These particular kohlrabi were picked in the chilly dark in Chimayo after farmers Brett and Alexis fortified themselves with a hot toddy. I asked if they used headlamps and Brett told me they picked by moonlight!

Organic Kieffer pears from Synergia Ranch – this is a firm pear good for cooking, though I had one raw and it was wonderful. Here is a link to a pear strusel cake – http://hilahcooking.com/streusel-pear-coffee-cake/

Also remember my mom’s specialty of upside-down pear gingerbread; butter a baking pan, place peeled, halved pears, cut side down on bottom of pan; add gingerbread batter (I use fresh ginger for extra flavor and kick) and bake according to gingerbread directions. Serve warm or room temperature with whipped cream.

Here is a great recipe for the acorn (or any other) squash. Peel and seed the squash. Cut into 1 inch chunks, toss with coconut oil, place in large skillet in 350 degree oven. Shake/stir every 15 minutes; after 30 minutes, add similar sized chunks of apples (or Kieffer pears) and onions, also tossed in coconut oil. Shake every 10 minutes till all ingredients are tender. Sprinkle with garam masala and stir one more time (you can use curry powder in a pinch.) This recipe is a combination of sweet, tart and savory; can be reheated and eaten as a leftover.

And lastly, a recipe for potatoes and cabbage
Colcannon
1 pound all-purpose potatoes, washed but not peeled
1 pound green cabbage, shredded (4 cups)
1 large onion, chopped (1 cup)
1/4 cup skim or low-fat milk (rice, soy or almond milk are great too)
1 tablespoon butter or margarine
3 ounces sharp Cheddar (or other hard cheese or soy cheese), coarsely grated, divided
Freshly ground pepper to taste 
Salt, if desired, to taste

1. Boil the potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid and set them aside to cool somewhat.
2. Using the potato water (you may have to add more water), boil the cabbage and onion for 5 minutes. Drain the vegetables and set them aside.
3. When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add the milk and the butter, and mash them until they are smooth.
4. Add the reserved boiled cabbage and onions to the potato mixture.
5. Mix two-thirds of the cheese with the potato mixture. Season with pepper and salt, if desired, and transfer it to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top.
6. Heat it thoroughly in a moderately hot oven and until the cheese on top browns slightly. Serve. (Note: the oven temperature is not critical – it can be between 350 and 425 degrees, depending on what else you are using the oven for.) 

This is a favorite food in Ireland and Scotland. The dish can be prepared in advance through step 5, refrigerated, and heated at serving time.
Keep it toasty in your kitchen!
Dena
470-1969

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Steve’s Weekly Update 10-31-12

Climatology 2012:  The 8 degree morning at Mesa Top last Saturday finally made the leaves fall from all of the deciduous trees.  The next morning was 14 degrees, but temps have moderated since then.  With the extraordinarily dry air mass in place over New Mexico, we hare having 50+ degree swings between daytime highs (upper 60s) and night time lows (upper teens).

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  Friday evening I went to deliver water for the cows at the Herrera Ranch, and as I drove up, Tippy waled over to the water tank, followed by 2 bull calfs!  Right behind them was Bow. Tippy and Bow were our first two mommas to have their calfs last fall and they were first again this fall.  After I was done filling emptying the truck tank, he mommas and babies followed the truck back to Mesa Top.  Saturday morning Colleen started milking.  Everyone is healthy and happy.  The mommas really like life as milk cows, you never have to go far for feed or water, the quality of the feed is superior to what they can get on the range through all but a limited time of year.  Until the snow comes and the mud starts to get deep, this is “the good life” for a momma cow and her calf.

This week’s protein update:  We are ready to wean and process our first young beef of the fall.  Our young beef are small and tender.  The tenderness comes from nursing, which they are allowed to continue right up until the one bad day that awaits each meat cow.  If you are interested in ¼ or ½ of a tender young beef, please let us know.

This week’s cheese making update:  the hiatus in cheese production is nearing the end as we begin to accumulate milk from the two cows that are on the milk line.  Hopefully by end of next week we will resume production.  We are also investigating the pending Dairy Bureau “rules” that would govern legal raw milk shares.  Stay tuned because with the flow of milk, new things will be happening!

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

This week’s Veggie/Share Update:  This week we have another strongly fall influenced share.  Other than the salad mix from Talon de Gato, all of the crops are typical fall harvested items for northern New Mexico.  Carrots and Acorn Squash come from Mesa Top Farm, kohlrabi and beets come from Gemini Farm, onions with greens come from Talon de Gato, and Peruvian purple potatoes come from White Mountain Farm in Mosca, Colorado.

 

Remember than most all of these items store well, so you do not need to worry about eating it all this week.  Potatoes and onions do not need to be refrigerated, just keep them in a cool, dark place.  In general we deliver our root crops unwashed because they store best that way, even in the veggie crisper of your refrigerator!  Wash what you are eating at the time

This week’s fruit selection is Keifer pears from Synergia Ranch

Membership news:  Help us spread the word and sign up more members!  We add $10 to your Farm Account for every member you refer.  With the great variety of autumn produce, and with a terrific fruit year here in New Mexico, this is the most exciting time in the CSA season!

Thank you for your investment in and continued support of the CSA.  We appreciate your support!

Steve Warshawer

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Sunchoke Recipes

Sunchokes are beautiful in their own way.  Eat them with the skin and in small amounts.  Here is a background on them with a Deborah Madison recipe for soup. I have reprinted some recipes and added new ones below.  Send me any of your tips to blog@beneficialfarm.com

Sunchoke and Sweet Potato Gratin
From Food & Wine

CSA Member Phyllis shared this recipe with me last week and it goes with the sweet potatoes in last week’s share.
Click here for the recipe

 

Sunchoke Pickles from the Honest-Food Blog
This was a great way to eat sunchokes and I had enough to share with friends.  It looks like a long recipe, but it was not a lot of work.  The curry flavor is great. I agree that eating fewer at a time will help with the digestion.
Click here for the recipe

 

Sunchoke Gratin from Free State Brewery
Rock Chalk!  I went to KU and really appreciate the level of food at this brewery.  Seriously, my sister lives an hour away from it and they plan trips to go for a sandwich special on Wednesdays.  These recipes make me hungry.
Click here for the recipes

 

Roasted Sunchokes
From Dena
Peel and cut into quarters
Toss with olive oil and black pepper
Bake at 375, tossing every 20 minutes till browned and tender
Sweet and crispy

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Sunchoke Background and 2012 Recipes

Sunchokes were a great addition to the CSA shares today and the first of 2012 fall.  Here is a little re-print of the background and links to a great recipe.  More recipes will be posted tomorrow so send in your favorite.

Native Americans called these “sun roots” which makes sense as they are the root of a sunflower plant.  These little root vegetables have a bumpy brown skin and the best description that I have found is “nubbly tubers” which Deborah Madison wrote in her Local Flavors Cookbook.  Her recipe for Sunchoke Bisque with Hazlenut Oil is below.  Nubbly makes me think of a beautiful raw silk texture that is uneven and molded.  Another name for this vegetable is Jerusalem Artichokes, though they are not related to the artichoke.  The story goes that a French explorer sent some roots back to a friend in Italy who thought they tasted like artichokes.  In Italian, the word “sunflower” sounds like “Jerusalem” to Americans and that stuck as the name.

The taste is like a sharp potato, water chestnut, artichoke or a more intense jicama.  This means flavor.  Most recipes that I have reviewed are for soups, purees and warm winter dishes.  The skin is edible and the nutrients are close to the skin…so you do not have to peel them.  Very easy dinner preparation.  These are high in fiber, vitamin C and thiamine and they help the healthy bacteria in the intestinal tract to grow.  Don’t eat too many at a time or it could cause stomach upset due to the high fiber and healthy bacteria.  I eat small amounts of soup or a few of the pickles.

Here is a recipe from Deborah Madison’s Local Flavors Cookbook.  It is a great book to have with your CSA share as it follows the seasons and local food.  I have also included more links below with sunchoke information and background.  Enjoy.

Amy Hetager, CSA Blogger

Sunchoke Bisque with Hazlenut Oil

BY DEBORAH MADISON FROM LOCAL FLAVORS

1 small onion

3 small red potatoes

1 lb Jerusalem artichokes

1 celery rib

2 tablespoons sunflower seed oil

2 garlic cloves, minced

6 cups vegetable stock

sea salt and freshly ground pepper

2 bay leaves

milk or cream for thinning

1/2 cup croutons, crisped in the oven

roasted hazlenut or pumpkin seed oil

1. Wash all the vegetables, then chop them into 1/2 inch chunks.  Don’t bother to peel the sunchokes.

2. Heat the oil in a soup pot, add the vegetables, and saute over high heat, stirring frequently, until lightly browned, about 10 minutes.  Add the garlic during the last few minutes.  Pour in the stock.  Add 1-1/2 teaspoons salt and the bay leaves.  Bring to a boil, then simmer, covered, until the potatoes are tender, about 25 minutes.

3. Cool briefly, then puree until perfectly smooth.  Return the soup to the stove and add enough milk or cream to thin it to the desired consistency.  Taste for salt and season with pepper.  Serve with a few croutons in each bowl and the oil drizzled in a thin stream over the top.

Eating Tips

FROM WWW.VEGPARADISE.COM

CLICK HERE FOR THE WEBSITE WITH MORE BACKGROUND

RAW:
Slice sunchokes and enjoy the crunch they add to your salad.
Slice and serve them along with crudites and dips.
Shred them into a slaw. Dice them into a chopped salad.
Slice, dice, or shred and marinate in a little extra virgin olive oil and lemon juice or rice vinegar
Coarsely chop sunchokes and add to the blender when preparing raw soups.

STIR FRY: Slice, dice, or shred and stir fry along with other fresh vegetables in a little extra virgin olive oil. They will become softened in about 4 to 6 minutes. For a tender crisp texture, stir fry about 2 to 4 minutes.

BAKED: Sunchokes can be baked whole or sliced. Toss them in a bowl with a little extra virgin olive oil and place on a baking sheet. Set the oven temperature at 375 and bake 30 to 45 minutes for whole, and 20 to 25 minutes for sliced, turning them half way through. Season with salt and pepper to taste.

STEAMED: Coarsely chop the Jerusalem artichokes and put them into a steamer basket. Cover and bring to a boil over high heat. Continue at high heat and steam for 5 to 8 minutes. Test for softness. Remove and season to taste or mash like potatoes.

BOILED: Sunchokes can be boiled whole or cut as desired. Bring a covered saucepan of water to a boil over high heat. Add sunchokes and boil for 10 to 15 minutes for whole, and 5 to 8 minutes for cut up. Season as desired or mash like potatoes.

More Background

One very interesting fact is that sunchokes are high in fructose and the levels will increase as they are stored.  They can remain in a closed container in the fridge for about 2 weeks.  Remember not to peel them because the nutrients are close to the skin and it saves you a step.  Sliced sunchokes can discolor, like and apple, so immerse them in water with salt, lemon or vinegar.  The skin is higher in iron so it may darken when cooking.

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Steve’s Weekly Update 10-25-12

Climatology 2012:  It’s been warm. That is supposed to end Friday night.  Windy before and then very cold when the wind dies down.  We are doubling up row covers and getting ready for the anticipated cold.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  It’s tough out there on the pasture…  The cows are walking across the cattle guard looking for grass.  But they have to come back across for water.  Some of them found a neighbor’s water tank which he kept full for fire protection and drank it down.  I walked them home.  There may be more in that area.  This adds a lot of work, looking for them and bringing them home.

We are still trying desperately to develop more pasture options for them.  It is especially important now that many are close to their due date (November into December) and we want them to be eating well for easy calving.

We are hoping not to have to put them back on the state lease land where they spent a part of the spring:  April/May/June.

No more siting’s of Tippy and her little calf.

This week’s protein update:  Mesa Top Grass Finished Beef available again. See the marketplace and the BFCSA Web site for details

This week’s cheese making update:  the hiatus in cheese production continues till we can get our recently calved and very pregnant cows home, there is not milk here at Mesa Top!

This week’s cheese share includes: muenster and asiago

This week’s Veggie/Share Update:  This week’s produce share points us toward Halloween and Thanksgiving with pie pumpkins from Schwebach farm and sweet potatoes from Frisco Farm.  We also have sunchokes from Gemini Farm and cabbage from Talon de Gato.

For salad and green vegetables we have radicchio and parsley, also from Talon de Gato, and last of the awesome spinach from Ganados de Valle.

From the orchards we have granny smith apples from Rancho La Jolla.

Membership news:  Help us spread the word and sign up more members!  We add $10 to your Farm Account for every member you refer.  With the great variety of summer produce, and with a terrific fruit year here in New Mexico, this is the most exciting time in the CSA season!

Thank you for your investment in and continued support of the CSA .  We appreciate your support!

Steve Warshawer

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