Member Message for Beneficial Farm, CSA for Distribution of June 22nd, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday June 22nd, 2017

Toscano Kale from Owl Peak Farm
Fennel from Otter Farm
Diakon Radish from Vida Verde
Org Green Cabbage from Silverleaf Farm
Fresh Sage & Tarragon from Vida Verde
Baby Leeks from Vida Verde

Time to get your Fermentation On!!  Join us this weekend in Albuquerque for the New Mexico Fermentation Festival, from 11am – 5:30pm at the Gutiérrez-Hubbell House!

newmexicofermentationfestival

The process of fermentation preserves foods and creates enzymes and probiotics that are beneficial to consumers. The New Mexico Fermentation Festival is the only festival of its kind in the Southwest. This all-day event will feature nine different fermentation workshops, including hands-on workshops, lectures, and tutorials. This year, Sandor Ellix Katz, a James Beard Award winner and author of multiple fermentation books, will be the featured presenter for VIP guests.
The festival is an educational event that celebrates all things fermented in Central Northern New Mexico. It aims to educate the public on the growing trend of preserving and enjoying fresh foods through fermentation.
The day will include a series of fermentation workshops, covering topics such as chocolate, kombucha, fermented cocktails, hot sauces, fermented cheese and more; chef demos; a kraut mob; a culture swap; fermented foods and product vendors; museum tours, book sales; festival-inspired lunch for purchase from local food trucks; fermented beverages, both alcoholic and non-alcoholic; bike valet; live music; and more.
Proceeds from this event will benefit the The Hubbell House Alliance, a nonprofit dedicated to educating the public about, promoting interest in and advocating for the Gutiérrez-Hubbell House History and Cultural Center.

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 Summer 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: White Russian, Red Curly, Green Curly, Red Russian: On the marketplace
Red Leaf Lettuce: On the marketplace
Apricots: On the marketplace
Rainbow and Baby Orange Carrots: On the marketplace
Spring Onions: On the marketplace
Fennel: On the marketplace
Chard: On the marketplace
Org Green Cabbage: On the marketplace
Purple Sage: On the marketplace
Tarragon: On the marketplace
Lemon Balm: On the marketplace
Savoy Cabbage: On the marketplace
Mustard Greens: On the marketplace
Diakon Radish: On the marketplace
Pac Choy: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace

Fennel al Forno 

11fennel-articlelarge

INGREDIENTS
• 4 medium fennel bulbs, about 2 1/2 pounds, topped, a few green fronds reserved
• Salt and pepper
• 3 tablespoons extra virgin olive oil, plus more to oil the baking pan
• ½ teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill
• 3 garlic cloves
• ⅛ teaspoon red pepper flakes
• ½ teaspoon chopped rosemary
• ½ pound fresh mozzarella, sliced or shredded
• 2 teaspoons rosemary leaves
• ¼ cup coarse dry homemade bread crumbs from an Italian or French loaf
• ½ cup grated Parmesan (about 1 1/2 ounces)
• 2 tablespoons chopped parsley, or a mixture of parsley and fennel fronds
PREPARATION
Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
Melted Savoy Cabbage with Herbs 

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Ingredients
• 2 tbsp. butter
• 1 tbsp. oil
• 1 small onion
• 1 head savoy cabbage
• ½ c. water
• ¼ tsp. salt
• 3 green onions
• 1 tbsp. finely chopped fresh tarragon leaves
• .13 tsp. pepper
Directions
1. Heat butter and oil on medium in 5-quart saucepot. Add onion; cook 3 minutes, stirring.
2. Stir in savoy cabbage, water, and salt. Reduce heat to medium-low.
3. Cover and cook 15 to 20 minutes or until cabbage is very tender, stirring occasionally. Remove from heat. Stir in green onions, fresh tarragon leaves, and pepper.
Summer Squash Salad With Goat Cheese, Fennel, and Dill Recipe 

20150701-squash-salad-vicky-wasik-1-thumb-1500xauto-424619

INGREDIENTS
• 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
• 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil, for dressing
• 2 teaspoons fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 3 ounces fresh goat cheese, crumbled
DIRECTIONS
In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.
Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage} 

img_0270
Yields: 6 servings
• 1 tablespoon olive oil
• 1 pound italian sausage
• ¼ teaspoon red pepper flakes (or to taste)
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 3 small russet potatoes, thinly sliced
• 2 cups kale, finely chopped
• 1 cup heavy cream
• salt and pepper to taste

To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.

BUCKWHEAT PENNE WITH CABBAGE, POTATOES & TALEGGIO 

buckwheat_pasta
INGREDIENTS
• 160 g potatoes, peeled & diced
• 140 g savoy cabbage, finely chopped
• 140 g buckwheat penne
• 20 g butter

• 1 clove garlic, crushed
• 4-5 fresh sage leaves, roughly chopped
• 100 g taleggio, cubed
• 50 g Parmesan/Grana Padano, finely grated
INSTRUCTIONS
1. Heat the oven to 180C/Gas 6.
2. Bring a large saucepan of salted water and to the boil. Add the potatoes and cabbage and simmer for 5 minutes.
3. Add the penne to the saucepan and simmer for the amount of time indicated on the packet (usually 10-12 minutes). Then drain and set aside.
4. Heat the butter in a frying pan over a medium heat. Once the butter is hot, add the garlic and sage and fry for 2-3 minutes until the garlic is just starting to turn golden. Then remove from the heat.
5. In an ovenproof dish, alternate layers of the hot pasta mixture with sprinklings of taleggio and Parmesan/Grana Padano.
6. Pour over the sage and garlic butter. Place the dish in the oven and bake for 3-4 minutes.
7. Spoon onto plates.

From the Mesa Top: June 22, 2017
Climatology 2017: The heat is on. Clouds are a welcome relief. A few rain drops even fell this afternoon
Record heat is in the forecast again for mid week, including 110 degrees in Roswell. A major cool down with possibility of rain by the weekend.
From the Wild: The frantic racing about of jack rabbits and cotton tailed rabbits is almost comical. During dry times the rabbits hang out by the road because there is usually a strip of green on both sides of the road. They zig zag and race around whenever anything, car, bicycle, person on foot.
Cow stories: 2 more calves were born. We sold a few steers at the livestock auction. We moved the 9 young heifers up to La Puebla and brought back half a dozen yearling heifers that are ready to breed and joined them with a group of mother cows here at farm headquarters.

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The last of the loud complaining mothers whose calves have been moved off are starting to calm down.
This weekend will be the big move to Forest Trust land
From the garden: One last round of planting:” later cucumbers, and lots of weeding in the garden!
Beneficial birds: Eggs a plenty, chickens a plenty. During the summer heat the chickens are very active early in the day, then they hide out and try to stay cool, then they are active again at the end of the day. We also provide shade and
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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Member Message for Beneficial Farm, CSA for Distribution of June 8th, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday June 8th, 2017

Org Cucumber from Preferred Produce
Org Vine-Ripe Tomatoes from Preferred Produce
Org Zucchini from Preferred Produce
Diakon Radishes from Vida Verde
Mustard Greens from Owl Peak Farm
Head Lettuce from Owl Peak Farm
Red Russian Kale from Owl Peak Farm

Spice Share Launch
We are kicking off our new Spice Share this week!
The Spice Share for June 8th will have Zatar, Pickling Spices and Sweet Mama’s BBQ Chicken Rub!!!
The Zatar will be paired with Tomatoes in your share for a Jerusalem Tomato Salad.
The Pickling Spices will be part of a Quick Fridge Pickle recipe that uses the cucumber.
The Sweet Mama BBQ Rub goes very well on the zucchini that will also be the share, for some delicious grilled zucchini!
We highly encourage members to add the Spice Share to your account, but we do have a few extra available this week.

Puppies!
image1 (6)
As we finished up a long day of clearing out the chicken coop, our poodle Bell went into labor today around 6pm! She has given birth to 8 Golden-Doodles, all very healthy and happily nursing on mom. What a great way to finish a “shitty” day!

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 Winter 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.

Cilantro: On the marketplace
Kale, Dino: On the marketplace
Collards: On the marketplace
Cherries: On the marketplace
Kohlrabi: On the marketplace
Dandelion Greens: On the marketplace
Garlic Scapes: On the marketplace
Sage: On the marketplace
Tarragon: On the marketplace
Peppermint: On the marketplace
Napa Cabbage: On the marketplace
Mustard Greens: On the marketplace
Purple and Golden Turnips: On the marketplace
Diakon Radish: On the marketplace
Swiss Chard: On the marketplace
Bok Choy: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace

Mustard Green Flatbread with Charred-Tomato Vinaigrette 

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Ingredients
• 2 plum tomatoes, cored and halved
• 1-1/2 Tbs. white wine or Champagne vinegar
• 1 medium clove garlic, peeled
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 lb. pizza dough, thawed if frozen
• Flaky sea salt, such as Maldon (optional)
• 5 oz. mustard greens, trimmed and coarsely chopped (about 5 cups)
Preparation
Position one rack 6 inches below the broiler and another at the bottom of the oven; heat the broiler on high.
Arrange 3 of the 4 tomato halves cut side down on a small rimmed baking sheet lined with aluminum foil and broil on the top rack until they’re blistered and charred, about 5 minutes. Turn the tomatoes over and broil until charred, about 4 minutes more. Let cool.
Finely dice the uncooked tomato half and set aside.
Put a large cookie sheet on the bottom rack and heat the oven to 500°F.
In a blender, pulse the charred tomatoes, including the skin, with the vinegar and garlic until coarsely chopped. With the motor running, slowly drizzle the oil through the hole in the lid. Transfer to a small bowl, season with 1 tsp. salt and 1/2 tsp. pepper, and set aside.
Put the pizza dough on a lightly floured surface. Using a bench knife, divide the dough into 2 equal pieces. Roll them into balls and set one aside, covered with a clean, damp kitchen towel. Using a floured rolling pin, roll the other ball into a 12- to 13-inch round and sprinkle with flaky sea salt or more kosher salt.
Using a peel, transfer the round to the cookie sheet in the oven. (Don’t worry if it buckles or wrinkles; this will make for a more interesting shape.)
Bake until the dough begins to bubble and brown underneath, about 2 minutes. Flip and bake until golden-brown around the edges and bubbly, about 2 more minutes. Transfer to a cooling rack. Repeat with the second ball of dough.
In a large bowl, toss the mustard greens and diced fresh tomato with enough of the vinaigrette to coat. Season to taste with salt and pepper.
Divide the greens between the flatbreads, spreading to cover, and serve.
Chinese Braised Daikon Radish 

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INGREDIENTS
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• 1 teaspoon minced ginger
• 450 grams (1 pound) ground meat (beef, pork, chicken, or turkey)
• 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste)
• 1 Daikon radish (about 700 grams / 1 pound)
• 2 cups chicken stock (vegetable stock, or water)
• 1 tablespoon soy sauce
• (Optional) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon sugar
• 1/8 teaspoon five-spice powder (the homemade version works better)
• 1/4 teaspoon fine sea salt or to taste
INSTRUCTIONS
1. Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
2. Add ground meat. Cook and stir until surface turns brown.
3. Add the doubanjiang. Cook and stir until the meat is evenly coated.
4. Add the radish. Cook and stir to mix well.
5. Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.
6. Serve with steamed rice or by itself.

Kale and Roasted Red Pepper Frittata 

27739_kale_red_pepper_fritatta
INGREDIENTS (6)
• 12 large eggs
• 3/4 cup milk
• 1/2 cup blanched and coarsely chopped kale or chard, baby Asian greens or arugula
• 1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
• 1 cup shredded cheddar or pepper jack cheese
• Cooking oil or unsalted butter

INSTRUCTIONS
1. Combine the eggs and milk in a large bowl and whisk until smooth. Stir in the vegetables and half of the cheese.
2. Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When the oil shimmers or the butter stops foaming, add the egg mixture to the pan, reduce the heat to medium low, and cover. Allow to cook, making sure there is no visible bubbling, until set.
3. Sprinkle the remaining cheese on top and cook until melted or, if desired, place the skillet under the broiler for a minute or two to brown the top.
4. Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.

Daikon Radish Chips 

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Ingredients
• Daikon radish, washed peeled and sliced thinly (my mandolin works nicely)
• 3T olive oil (do not overdo the oil or they will burn)
• Paprika
• Salt and pepper
Directions
• You want to cut your radish really quite thin and almost see through.
• You can cut your oven broiler on at this point and mix your ingredients
• tossing with your hands and lay on cookie sheets.
• You want to watch everything closely at this point because they cook really
• fast!
• These did have a hints of spicy radish which is flavor I certainly enjoy.

Indian-Style Mustard Greens 

201103-xl-indian-mustard-greens
INGREDIENTS
• 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
• 1/2 pound cleaned spinach
• 2 tablespoons cornmeal
• 6 garlic cloves, chopped
• 4 jalapeños, seeded and finely chopped
• One 2-inch piece of fresh ginger, peeled and chopped
• 2 red onions, finely chopped
• 1/4 cup vegetable oil
• Salt
HOW TO MAKE THIS RECIPE
1. Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
2. Add the garlic, jalapeno and ginger to the food processor and finely chop. Add the onions and finely chop.
3. In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
Creamed Kale Recipe 

creamed-kale31
• 12 cups roughly chopped kale
• 2 tablespoons butter
• 1 teaspoon sugar
• salt and freshly ground pepper
• 1 tablespoon flour
• 1 cup milk
• 1/4 cup grated romano or Parmesan cheese

Preheat oven to 350F. Chop kale roughly. In a large saucepan with high sides melt one tablespoon of the butter over medium heat. Add as much kale as will fit in the saucepan and a pinch of salt. Wilt the kale, stirring regularly until you can add more kale, continue until you can add all the kale at once. Add another pinch of salt and the remaining sugar. Continue cooking, stirring regularly for another 15 minutes.
Meanwhile in a second, oven-proof, sauce pan melt the second tablespoon of butter over medium heat. Whisk in the tablespoon of flour and cook, whisking regularly for 3 minutes. Slowly whisk in milk. Bring to a simmer and cook, stirring regularly for 10 minutes. Slowly stir in three quarters of the cheese. Once melted and uniform stir in cooked kale and some freshly ground pepper. Taste and add more salt and pepper if needed. Sprinkle with remaining cheese and transfer to the oven. Cook for 15 minutes. Serve hot.

From the Mesa Top: June 8, 2017
Climatology 2017: The weather pattern is in full swing of summer. This week especially with high pressure over the state and moisture moving into place underneath it. There is very little wind, clouds billow up over the mountains, and slowly drift out over the nearby prairies and valleys.
From the Wild: This week’s new emerging wildflower is phlox:

3817323

prickly pears are also beginning to offer their yellow flowers

us_nm_02

Cow stories: We successfully separated the calfs from the cows and walked the cows north a couple of miles to their rich new pasture.
We had 13 calfs held behind at the farm headquarters.
5 Momma cows broke down one gate and then a second fence and walked all the way back to the pasture where the calfs are being kept. 3 of the momma cows broke their calfs out of the pasture and walked back, 2 miles north, and rejoined the herd.
If the escapees are all steers, well then so be it, but we do not want heifers that are too young to be safely bred, to be out with the herd.
The calfs that are still at home are not showing much concern that they have been separated. We are keeping lots if hay in front of them and they can eat all they wasn’t without being pushed around by bigger cows.
Later this week we will have to sort them all out again.
From the garden: the planting is nearing completion: zucchini, cucumbers, and butternut squash. Weeding is soon to begin.
Beneficial birds: Chickens are fine, eggs are plentiful
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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Member Message for Beneficial Farm, CSA for Distribution of June 1st, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday June 1st, 2017

Garlic Braid from Allicin Ranch
Spring Onions from Sol Harvest
Cucumber from Preferred Produce
Garlic Scapes from Vida Verde
Hinona Kabu Long Turnips from Vida Verde
Salad Mix from Synergia Ranch

Time to Spice Things Up!!!
We are going to delay our launch of the Spice Share until next week, as we realized we did not include details on adding this to your subscription.
The Spice Share is a recurring share we have added as an option for members. We are trying to recruit people to sign up to receive this share on a regular basis, so our partner can anticipate and plan for a certain number of member orders each month, so we make sure have enough. You can add the Spice Share to your account through updating your Farmigo account, or by emailing us, and we can add it on.

We are pleased to share with you that we are launching a Spice Share. Once a month, on the first Thursday, people that have signed for the spice share will receive 3 different, unique spices with their normal order, along with recipe that use them. These spices will have a theme each month, sometimes it will be regional like Ethiopian, Peruvian or some months it will be a cooking topic like BBQ or Holiday baking.

We have partnered with Savory Spice shop, to help us find these spices, and help our membership understand what to do with them. Every week, we find lots of cool local foods for your share that challenge your cooking, and expand your skill set. The spice club is designed to do the same thing, but with spices from around the world, so you can explore all culinary flavors of world from your home. The owner of Savory Spice, has worked for 13 years in the spice world, also teaching History of Spice at the community college, so we are in great hands. We might even include a spice in your farm share when there are all the other ingredients for an amazing dinner.

Frankincense Tears, Juniper Berry Spice, Tikka Masala, there are so many new amazing spices to discover so let the journey begin! The first Spice Share will be available next week, we will let you know next Monday what we decide to do to kick this off, we promise it will not be disappointing!

100520504-spices

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 Winter 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.

Cilantro: On the marketplace
Kale, White and Red Russian Mix: On the marketplace
Garlic Scapes: On the marketplace
Shallot Scapes: On the marketplace
Sage: On the marketplace
Tarragon: On the marketplace
Peppermint: On the marketplace
Napa Cabbage: On the marketplace
Mustard Greens: On the marketplace
Long Japanese Turnips: On the marketplace
Diakon Radish: On the marketplace
Spring Onions: On the marketplace
Swiss Chard: On the marketplace
Bok Choy: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace

The Organic, Gourmet Salad Mix in your share this week will include micro greens such as: purple orach, golden chard, red Russian kale, mustard greens, hint of dill. This, paired with the cucumber in your share will make for a wonderful salad this week!

salad
Pickled Hinona Kabu Turnip (Japanese Turnip) 

944096
Ingredients
• Hinona Kabu turnip (Japanese Turnip), cleaned & sliced
• 1/4 cup rice vinegar
• 1 teaspoon sea salt
• 2 cups brown rice vinegar
• 1 cup sugar
• sterilized jar (s)
Instructions
To sterilize jars, submerge the jars & lids in the boiling water for 3 minutes. Drain on a wire rack until needed.
Heat all vinegars and sugar in a saucepan over medium heat. Stir often until sugar has dissolved; add 1 teaspoon salt and let cool for 10 minutes
Add Hinona Kabu in sterilized jars and pour over pickling juice. Keep them refrigerated for 7 days before using.

Creamy Garlic Pasta 

garlic-pasta-1024x682
Ingredients
2 teaspoons olive oil
2 tablespoons butter
4 cloves garlic, minced
¼ teaspoon salt
8 ounces pasta ( your favorite)
1 Cup of Parmesan Cheese
1.2 Cup of Heavy Cream Fresh Parsley ¬ diced
Instructions
1. Cook Pasta According to the instructions on the box ¬ you can use water or chicken stock ( about 6 cups) ¬ once cooked ¬ drain
2. In a large skillet ¬ add oil and butter ( melt) add garlic
3. Mix in pasta, Parmesan cheese, a little parsley, pepper ( pinch) , and salt
4. Add in cream slowly
5. Top with Parsley and enjoy!

Roasted Garlic 

roasted-garlic-600-dm
INGREDIENTS
One or more whole heads of garlic.
METHOD
1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)
2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Garlic Scape Pesto 

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Ingredients
• 1/4 cup pine nuts
• 3 garlic scapes
• 1 cup fresh basil
• salt and pepper
• 1/2 cup olive oil
• 1/2 cup grated parmesan
• 2 pounds fresh fettuccine or one pound dried fettuccine, cooked al dente
• 1/2 cup reserved pasta cooking water
• 2 ripe tomatoes, seeded and chopped
• 2 tablespoons heavy cream

Instructions
1. Preheat the oven to 350 degrees. Spread the pine nuts out in a single layer on a baking sheet. Toast the pine nuts in the oven for about 4 minutes, stopping to stir with a metal spatula about half way through. Keep a close eye on the pine nuts as they can go from toasted to burnt very quickly. Remove from oven and allow to cool.
2. Rinse the garlic scapes and cut off the point end and discard. Chop the garlic scapes into 2 inch pieces.
3. Combine the pine nuts, garlic scapes, basil, salt and pepper in the bowl of a food processor and pulse until finely chopped. With the machine running, gradually stream in the olive oil until the mixture is smooth and thick.
4. Use a spatula to transfer the pesto to a bowl. Add the parmesan and mix well. Season with additional salt and pepper to taste, and add an extra drizzle of olive oil if needed.
5. Transfer the cooked pasta to a large serving bowl. Add the pesto, heavy cream and tomatoes to the pasta and toss well. Add reserved pasta cooking water slowly, a splash at a time, as you toss the pasta; this will help to make the sauce creamy and rich; note that you will probably not need to use the entire 1/2 cup of reserved pasta water. Serve with extra grated parmesan.

From the Mesa Top: June 1, 2017
Climatology 2017: Moisture is back. We had a modest shower late afternoon on Memorial Day and are expecting several more stormy days. The smell of damp air in the morning, and then the smell of the ground and trees after some rain are good.
From the Wild: The red, round cactus that are in sunny, warm spots, especially the ones that are perched among the rock, are starting to bloom. But they do not seem to be in much of a hurry. Generally it has been fairly cool so far this spring.
Cow stories: The state lease land is ready, and the grass is good. Our largest water tank is set up and full. Any day now… The first group to go will be cows without calfs, the 3 big boy bulls, and 2 large steers who have weaned themselves.
We bought a little more hay because we need to separate and wen last year’s calf crop, and we do not want to move the mommas or the babies up to a far pasture and set off a ruckus as they call each other from 2 miles away.
We can wean them nearby. The mommas will realize that no harm is coming to their little ones, who will also realize that they don’t really NEED momma any more.
Also one more calf was born. A little brown bully boy.
From the garden: The heavy frost damaged the outer leaves of the zukes even with a row cover that is rated 6 degrees of protection, so it was 25 degrees of below at Mesa Top
Beneficial birds: Chickens are fine, eggs are plentiful
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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Member Message for Beneficial Farm, CSA for Distribution of May 25th, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday May 25th, 2017

Little Gem Lettuces from Vida Verde
Braising Mix from Vida Verde
Spinach from Preferred Produce
Cucumber from Preferred Produce
Vine Tomatoes from Preferred Produce
Zucchini from from Preferred Produce
Red Bell Peppers from Preferred Produce

Time to Spice Things Up!!!
We are pleased to share with you that we are launching a Spice Share. Once a month, on the first Thursday, people that have signed for the spice share will receive 3 different, unique spices with their normal order, along with recipe that use them. These spices will have a theme each month, sometimes it will be regional like Ethiopian, Peruvian or some months it will be a cooking topic like BBQ or Holiday baking.

We have partnered with Savory Spice shop, to help us find these spices, and help our membership understand what to do with them. Every week, we find lots of cool local foods for your share that challenge your cooking, and expand your skill set. The spice club is designed to do the same thing, but with spices from around the world, so you can explore all culinary flavors of world from your home. The owner of Savory Spice, has worked for 13 years in the spice world, also teaching History of Spice at the community college, so we are in great hands. We might even include a spice in your farm share when there are all the other ingredients for an amazing dinner.

Frankincense Tears, Juniper Berry Spice, Tikka Masala, there are so many new amazing spices to discover so let the journey begin! The first Spice Share will be available next week, we will let you know next Monday what we decide to do to kick this off, we promise it will not be disappointing!

100520504-spices

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 Winter 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.

Salad Mix: On the marketplace
Cilantro: On the marketplace
Sage: On the marketplace
Tarragon: On the marketplace
Spearmint: On the marketplace
Napa Cabbage: On the marketplace
Mustard Greens: On the marketplace
Purple Top Turnips: On the marketplace
Long Japanese Turnips: On the marketplace
Diakon Radish: On the marketplace
Spring Onions: On the marketplace
Swiss Chard: On the marketplace
Bok Choy: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace

Zucchini and Spinach Gratin 

zucchini-spinach-gratin
Ingredients
• 2 lbs zucchini
• Kosher salt
• 1 lb frozen spinach*
• 3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces
• 1 large onion
• 1 handful of parsley (about 1/2 cup of leaves, lightly packed)
• 3 cloves garlic, peeled, coarsely chopped
• 1/2 cup freshly grated Parmesan cheese
• Freshly ground black pepper
• 3 eggs
• Olive oil
* Or 6 packed cups of fresh chopped spinach leaves, blanched and drained
Method
1 Grate the zucchini. Toss the grated zucchini with about a teaspoon of Kosher salt. Place the grated zucchini in a large sieve (or colander) placed over a bowl to catch the water as the salt helps the zucchini release its moisture. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture with paper towels or a clean tea towel.
2 Thaw the spinach, let drain while the zucchini is draining. Then squeeze out the excess moisture with paper towels or a tea towel.
3 Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.
4 While the bacon is cooking, peel and finely chop the onion. Add the onions to the bacon and cook for an additional 10 minutes, until the onions have softened.
5 While the bacon and onions are cooking, prepare the parsley and garlic. Place the parsley and garlic with a small pinch of salt into a food processor and pulse just a couple of times.
6 Preheat the oven to 350°F.
7 Place the zucchini into a large bowl. With a wooden spoon, mix in the cooked onions and bacon. Mix in the spinach, parsley, and garlic. Mix in half of the Parmesan. Taste, and add black pepper and more salt to taste. Mix in the eggs.
8 Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of olive oil. Put the zucchini spinach mixture into the dish and pack it down. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little olive oil.
9 Bake in a 350°F oven for 40-45 minutes, until the top is nicely browned. Serve immediately. Reheats well.

Tomato & Cucumber Sandwich  

recipe-of-cucumber-sandwich

Ingredients
Bread – 6 slices
Mayo – to spread, as needed
Cucumber – 1, thinly sliced
Tomato – 1 large, thinly sliced
Black pepper – to taste
Salt – to taste
Chat masala – to taste
Butter – to toast the sandwiches

How to Make Tomato Cucumber Sandwich
Start by applying generous amount of mayonnaise on both the slices for a sandwich.
Place cucumber slices as shown in the picture.
Season it with some salt, pepper and chat masala.
Place 3-4 tomato slices. Season the tomato slices with some salt, pepper and chat masala as well.
Pack the sandwich with another bread slice, mayo side in. If you do not have a sandwich maker, you can toast the sandwich on tawa as well.
Heat a tawa or a griddle. Place the sandwich on it.
Apply a coat of butter on the outside on both sides. Toast the sandwich till it becomes golden brown and crispy.
Press it gently with the spatula while toasting to pack it well. Healthy tomato and cucumber sandwich is ready. Cut in into 2 halves and serve hot. Enjoy!

Little Gem Salad with Lemon Vinaigrette 

201107-xl-little-gem-salad
INGREDIENTS
• 1 cup walnut halves
• 1 tablespoon walnut oil
• Kosher salt
• 1 small shallot, minced
• 1/4 cup fresh lemon juice
• 1 tablespoon Champagne vinegar
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper
• 4 ounces yellow squash, thinly sliced
• 3 thin red onion slices, separated into rings
• 4 heads Little Gem lettuce
• 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
HOW TO MAKE THIS RECIPE
Preheat the oven to 350;. Toast the walnuts on a pie plate until golden, 12 minutes. Let cool, then coarsely chop the nuts. Transfer to a bowl and toss with the walnut oil and a pinch of salt. In a small bowl, combine the shallot, lemon juice and vinegar and season with salt. Let stand for 10 minutes. Slowly whisk in the olive oil and season with pepper.
In a large bowl, toss the squash with the onion, lettuce, walnuts, pecorino and half of the dressing and serve. Reserve the remaining dressing for another use.
Zucchini and Bell Pepper Stir Fry 

zucchini_and_bell_pepper_stir_fry_recipe
Ingredients
• 2 Green zucchini , cut into long stripes
• 2 Red Bell pepper (Capsicum) , de-seeded and cut into stripes
• 1 Onion , thinly sliced
• 3 cloves Garlic , finely chopped
• 1 teaspoon Fresh Thyme leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Red Chilli flakes
• 1 tablespoon Extra Virgin Olive Oil
• Salt , to taste
Directions for Zucchini and Bell Pepper Stir Fry Recipe
1. To begin making Zucchini and Bell Pepper Stir Fry Recipe, wash, dry and cut the zucchinis and bell peppers into long stripes and keep aside.
2. Heat olive oil in a wok, add the finely chopped garlic and saute till it turns golden color.
3. Add the sliced onion and saute until it turns translucent.
4. Add in the zucchini and red bell pepper stripes, season with salt and flash fry them for a minute.
5. Add in the oregano, thyme and red chilli flakes and saute for another minute and switch off the flame.
6. Flavor it with your favorite herbs and serve the Zucchini and Bell Pepper Stir Fry Recipe along with Beetroot soup for a light yet nutritious weeknight dinner.

From the Mesa Top: May 25, 2017
Climatology 2017: It snowed again last week… in Taos it even accumulated a bit on the grass. A VERY cold night followed: mid 20s at Mesa Top. Now back to seasonable temps and some wind. No serious warmup in site. No immediate likelihood of storms or precipitation either,
From the Wild: Yellow clover and New Mexico Sunflowers are growing fast. Even the first few red cactus flowers have appeared on south facing, favored warm spots. Purple Penstemen is the latest wildflower to flower in the pastures.
Cow stories: The last round of moving the cows across the nearby pastures will be done in the next couple of days.
Watching the cows as they graze, it is easy to see that the larger cows have problems grazing the shorter grass. This makes sense because of the way cows graze. They don’t nip off the grass with sharp front teeth, like horses, goats, and sheep. They wrap their tongues around the clump of grass and pull it. This makes it more difficult for cows to overgraze than other grazers.
This also spells difficulty for the cows with the biggest tongues as the grass gets short. As a result the big cows (about 7 total who are 5 years old or more) are coming back and bellowing for hay every evening.
They will be kicking up their heels when they get to the new pasture
We have had eyes on the Forest Trust pasture and our Northern State Lease. Both look good and both are available. One last assessment of their condition later this week and we will chose a pasture and move those cows.
There are several cows also that are looking positively huge, and should be calfing in the next few weeks.
We will have to decide whether to hold back the heavy cows.
From the garden: All of the zucchini are out. Plus the pumpkins. The greenhouse repairs will complete this week, and then the cukes will fill it up.
Also the butternut squash will be planted out and then it is time to start weeding.
The zukes generally fed very well under the row covers during the cold nights last week.
We are hoping that by starting early, and transplanting early, and protecting them well under row covers, that we will have early fruit…
Beneficial birds: Chickens are fine, eggs are plentiful
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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Member Message for Beneficial Farm, CSA for Distribution of May 18th, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday May 18th, 2017

Japanese Salad Turnips from Sol Harvest Farm
Spring Onions from Sol Harvest Farm
Napa Cabbage from Otter Farm
Desiree Potatoes from Jubilee Farm
Arugula from Vida Verde
Mizuna from Vida Verde

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 Winter 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.

Easter Egg Radishes: On the marketplace
Salad Mix: On the marketplace
Sweet Salad Turnips: On the marketplace
Baby Diakon Radish: On the marketplace
Spring Onions: On the marketplace
Tokyo Bekana: On the marketplace
Frisee: On the marketplace
Swiss Chard: On the marketplace
Shallot Scapes: On the marketplace
Bok Choy: On the marketplace
Desiree Potatoes: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace

Sautéed Mizuna with Garlic and Fish Sauce 

20100528-mizuna3
INGREDIENTS
• 1 bunch mizuna, about 10 ounces
• 2 cloves garlic, crushed
• 2 tablespoons oil
• 1 teaspoon fish sauce
• 1/4 lemon, fresh
• salt to taste, about 1/4 teaspoon
• freshly ground pepper

DIRECTIONS
1. Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
2. Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil.
3. Add the crushed garlic and stir around for 5 or so seconds.
4. Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.

Shaved turnip salad with arugula and prosciutto  001ec97909631041539d1a
Time:
About 10 minutes
Ingredients
4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
Pepper
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces.
Directions
1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Chocolate Potato Cake 

chocolate-potato-cake-ve
Ingredients
85g mashed Smooth potatoes (such as Desiree)
150g self-raising flour
20g cocoa powder
170g caster sugar
175g unsalted butter, softened
1 rounded tsp baking powder
2 eggs, beaten
3 tbsp semi-skimmed milk

For the icing
1 orange
150g icing sugar
Method
Cream the butter and sugar together until light in color and creamy. Beat in each egg separately until the mixture is smooth again.
Sieve together the flour, cocoa and baking powder and stir these in lightly to the butter and sugar mixture. Lastly stir in the potato and milk.
Pour the mixture into a greased and lined 10 inch cake tin then bake in a moderate oven 190C / 170C fan / gas mark 5 for 35-40 about minutes or until a skewer comes out from the center cleanly.
Once cooked turn out onto a cooling rack and leave to cool.
For the icing, zest the orange and set the zest to one side. Sieve the icing sugar into a large bowl then whisk in the juice of half an orange to make a thick paste that will pour over the cake but not completely run off.
Pour the icing over the cooled cake then sprinkle over the orange zest

Turkey and Mizuna Salad 

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INGREDIENTS
FOR THE SALAD
• 2 cups mizuna or arugula
• 3 cups shredded or diced cooked turkey
• Salt
• freshly ground pepper
• 1 serrano chili, seeded if desired and chopped optional
• 1 bunch scallions, white part and green, thinly sliced
• 1 small cucumber, seeded, diced and peeled if waxy; or 1/2 long European cucumber, diced
• ¼ cup chopped cilantro
• 1 small red bell pepper, cut in thin strips
• 2 tablespoons coarsely chopped walnuts
• 2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels optional
FOR THE DRESSING
• 2 tablespoons fresh lime juice
• 1 tablespoon seasoned rice wine vinegar
• 1 garlic clove, minced or put through a press
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons dark Chinese sesame oil or walnut oil
• 2 tablespoons canola or peanut oil
• ⅓ cup low-fat buttermilk or plain nonfat yogurt
• 1 tablespoon turkey stock or water, for thinning out if using yogurt
PREPARATION
• Line a platter or large bowl with the mizuna or arugula.
• Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
• Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.
NAPA CABBAGE SALAD WITH TOASTED ALMONDS 

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Ingredients
• 1 medium Napa cabbage
• 1 bunch of green onions
• 1 cup of slivered almonds
• 1 – 3 ounce package of ramen noodles
• ¼ cup of dried blueberries
• Dressing
• ¼ cup rice vinegar
• ½ cup olive oil
• ¼ teaspoon grated ginger
• 2 Tablespoons of soy sauce
• 1/8 teaspoon of black pepper
Instructions
1. Cut the bottom off of the cabbage and wash the leaves individually. Dry them and then slice into thin slivers. Cut in half if the leaves are wide.
2. Wash the entire onion (each individually) and cut the ends off. Then slice into thin rounds.
3. Spread the almonds out on a large baking sheet with a rim and toast them in the oven. Watch them carefully, shaking the pan every 45 seconds to 1 minute to ensure that they brown evenly. When they are a light brown remove from the oven.
4. Crush the ramen noodle into small pieces on a large baking sheet and toast in the oven until they just begin to brown.
5. Dressing
6. Add all ingredients to a jar with a lid and shake well. Or, whisk well in a bowl.
7. Add all of the ingredients to a LARGE bowl. Add the dressing and toss well.
8. You may prepare the cabbage and onions the day before. Store in an airtight container in the refrigerator until ready to use.

From the Mesa Top: May 11, 2017 (Last week)
Climatology 2017: Last week I talked about the cycle of extremes, between wet and dry. Following the big storm of end of April, we have had a 10-day dry cycle. Over the next few days, we may possibly get our next wet “return” of the pendulum, with the possibility another foot of snow at the top of Santa Fe Baldy, and severe thunderstorms with hail at lower elevations.
From the Wild: Around the pond the beginnings of spring weed growth has begun. New Mexico sunflower is germinating. SO is yellow clover and probably some cockleburs too. These plants can grow quickly and provide a thicket to conceal baby birds. The sandpiper pair are established and will find a place to nest. 2 pairs of ducks have been coming and going. It is not easy to say whether they will lay eggs and set there.
Cow stories: We are moving the cows from pasture to pasture every couple or few days. We are trying to allow time for each pasture to grow back.
The process feels strained. We would rather let the pastures grow a lot longer. But by working hard with the pastures closest to home, we are saving the further pastures, which will hopefully provide for longer grazing periods.
imageedit_9_6930313184imageedit_12_74257824271

Another calf was born today. Probably a heifer, but no reason to get too close yet, and make momma worry while trying to check for certain.
Momma is a cow who lost her first calf in fall 2014 when she was chased by dogs (at La Puebla pasture) as she tried to deliver the calf. She fell over in a ditch, could not right herself, and the calf did not survive. She had a neurological issue with her front feet and could not control them and get her balance.
But she was determined and as the days passed she stood up on 3 legs and then started walking gingerly around and slowly the last foot started to work.
We knew that she was ok when she started running and jumping, so we put her back with the herd. Although she is small, she holds her own in the bigger herd just fine.
From the garden: Planting out of the early zucchini continues. Hoping to complete repair of the greenhouse this week and plant out some cucumbers next
Beneficial birds: Chickens are fine, eggs are plentiful
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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Member Message for Beneficial Farm, CSA for Distribution of May 11th, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday May 11th, 2017

Kale, White Russian/Red Ruffle Mix from Otter Farm
Toy Choy from Otter Farm
Org Oyster Mushrooms from Freshies
Salad Mix from Vida Verde
Org Cantaloupe from Preferred Produce
Org Cucumber from Preferred Produce

THE ART OF FERMENTATION WITH SANDOR ELLIX KATZ  Our friends at Sweetwater Harvest Kitchen passed along this event, which we think some of our members might be interested in!

9:00am – 12:00pm
Sandor Katz Tent
The Art of Fermentation: Come learn how simple it is to make your own kraut, kimchi, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival! VIP TICKETS are limited to 100 attendees. The VIP experience includes three-hour hands-on workshop demonstration with Sandor Ellix Katz from 9am – 12pm. Workshop starts promptly at 9am. All VIP attendees will create their own ferment that they can take home with them in an official Fermentation Fest mason jar. Also includes general admission—a full day of vendor samplings and official Fermentation Fest tasting glass.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003, 2016) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and many other honors.

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 Winter 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.

Easter Egg Radishes: On the marketplace
Hinona Kabu Turnips: On the marketplace
Org Oyster Mushrooms: On the marketplace
Toy Choy: On the marketplace
Desiree Potatoes: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
White/Red Kale: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace

Pissaladière with Oyster Mushrooms and Black Forest Ham 

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Makes two 9″ x 12″ rectangles (recipe can be halved)
The Dough (Like a brioche with a touch of olive oil . . . .)
• 1 tablespoon of active dry yeast
• Pinch of sugar
• 4 eggs
• 4 tablespoons of butter, melted
• 2 tablespoons of fruity olive oil
• 2 tablespoons honey
• 4 cups all-purpose flour (See note below. You can also use a mixture of flours, and add in fresh herbs, if you like.)
1. Proof the yeast in ½ cup of warm water with the pinch of the sugar. (See note below.)
2. In a large bowl, beat together the eggs, oil, honey and salt. Add 1 cup of flour and beat well. Add the melted butter and beat well until combined.
3. Add 1 cup of flour and beat some more. Then add the yeast and water mixture, if the proofed yeast has procreated prolifically (doubling at least in volume), along with the third cup of flour. Beat well.
4. Add the final cup of flour and beat nice and hard. If it’s too difficult to stir once all the flour has been added, turn it out onto a lightly floured surface and knead the remaining flour into the dough. Don’t add any more.
5. Knead only until the flour is fully incorporated. The dough should feel very moist, but it won’t be sticky. It should be easy to work with, as it’s got so much fat in it.
6. Put into a well-oiled bowl, turn it to coat, then cover the bowl with a damp tea towel, and let it rise for 1/2 hour at room temperature. Then refrigerate it for at least 5 -6 hours, or up to 36 hours. (Use 2 teaspoons of yeast if you know you’ll be letting it rise for 24 hours or more.)
7. Take the dough out and let it sit at room temperature for at least an hour before shaping.
8. You can also do a quick rise, at room temperature, for about 1 ½ hours.
9. NB: To make a more interesting crust, I use, instead of the four cups of all-purpose flour, 2/3 cup barley flour, ¼ cup toasted wheat germ, ¼ cup semolina, ¼ cup rye flour, and 2 2/3 cups all-purpose flour. I also add fresh herbs. I like a 2 – 1 ratio of fresh marjoram and rosemary, both finely chopped. For one rectangular pissaladiere, I use a tablespoon of chopped marjoram and 1 1/2 teaspoon chopped rosemary. Fresh thyme and winter savory are also good choices. ;o)
The Deconstructed Duxelles — and Instructions for Assembling and Baking
• 2 medium onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 ounces Black Forest or similar cooked ham (diced) or 4 slices natural bacon
• 1 pound oyster, button, crimini or other mushrooms, thickly sliced
• 2 teaspoons chopped fresh thyme leaves
• 1/2 cup chopped parsley
• 3 cloves of garlic, coarsely chopped
• 1/2 cup Chablis
• 3/4 cup finely grated Parmigiano-Reggiano or similar cheese
• Salt and pepper
1. In a large skillet, cook the sliced onions in one tablespoon of butter and one tablespoon of oil with a pinch of salt, stirring occasionally, until soft and a light golden brown. This should take 25 to 30 minutes, or longer, depending on how low the heat is.
2. In another large skillet, cook the bacon until crispy or the ham (using one tablespoon of oil) until lightly browned. Remove and drain the skillet of all but one tablespoon of fat. Add another tablespoon of butter to the skillet.
3. Sauté the chopped mixture in the skillet over medium heat, stirring frequently, for five to ten minutes, until the mushrooms stop releasing liquid.
4. Coarsely chop the bacon if using. Add it (or the cooked ham) and the herbs and garlic to the skillet with the mushrooms, and cook for another minute over medium heat.
5. Push the mushrooms aside, so you can deglaze the pan with the wine over medium heat, stirring constantly. Test for salt and correct.
6. Preheat the oven to 375 degrees. Roll out the dough and press it with your fingers into two rectangles that are about 10″ x 14″. Fold the edges inward about an inch all around, to create a rim on the rectangle.
7. Layer, in this order, the grated cheese, the onions, and then the mushroom mixture. Then grind some good black pepper over the mixture.
8. Bake in the middle of the oven. Cook for a total of 25 – 30 minutes. The crust should be a nice medium brown.

Stir Fried Bok Choy and Mushrooms 

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INGREDIENTS
o 4 dried Chinese mushrooms
o 1 teaspoon vegetable oil
o 1 garlic clove, minced
o 1 lb bok choy, bite size pieces
o 2 ounces oyster mushrooms
o 2 ounces shiitake mushrooms
o 2 tablespoons oyster sauce
DIRECTIONS
1. Rinse dried mushrooms: Soak in boiling water let stand 30 minutes. Squeeze excess water cut in half and set aside the liquid.
2. Heat oil in wok. Stir fry garlic till brown.
3. Add bok choy 1 minute, add mushrooms for another 2 minutes.
4. Stir in soaking liquid and oyster sauce. Toss and serve.

Minty Cucumber and Cantaloupe Salad 

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• 1 large ripe cantaloupe
• 4 medium cucumbers (or 2 large ones)
• 1/2 tsp. salt
• 8 oz feta cheese, cubed or crumbled
• About a dozen medium-sized mint leaves, very finely chopped
For the Honey-Lime Dressing:
• 1/4 cup olive oil
• 2 tbsp. white wine vinegar
• Juice of one lime
• 2 tbsp. honey
• Salt and pepper to taste
Directions
1. Cut the cantaloupe in half and scoop out the seeds.
2. With a melon baller, carve out as many balls as you can get out of your cantaloupe.
3. Chop the cucumbers in thin, quartered slices.
4. Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes. (Keep the juice for smoothies!)
5. Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
6. Place all salad dressing ingredients in a lidded jar and shake vigorously.
7. Pour on the salad, toss gently, and serve cold.

Thai Curried Bok Choy with Oyster Mushrooms 

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Ingredients
1 lb Bok choy, baby (or spinach or Swiss chard)
1 T Rice bran oil or peanut oil
8 oz Oyster mushrooms
1 T Curry paste (red or Penang)
2 c Coconut milk
4 Scallions (thinly sliced)
8 oz Tofu, extra firm (optional)

Instructions
Cut the bok choy in half lengthwise, or, if they are very large, into quarters, and then in half crosswise.
Put the rice bran or peanut oil in a large soup pot over medium heat. As soon as the oil is fragrant, add the bok choy and mushrooms, stirring briskly. When the leaves have wilted, about 1 minute, add the curry paste and stir to incorporate. Add the coconut milk and stir. Raise the heat and stir until the mixture comes to a boil. Lower the heat and cook until the bok choy is tender, about 2 to 3 minutes.
Remove from the heat and divide among 4 bowls. Garnish the curry with the sliced scallions and serve at once.

Mushroom Risotto 

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Ingredients
• 2 Tbsp butter
• 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
• 2/3 cup brandy, vermouth, or dry white wine
• 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
• 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
• 1 3/4 cups arborio rice or other risotto rice
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley or chives
Method
1 Bring stock to a simmer in a saucepan.
2 Sauté the mushrooms: Melt the butter in a deep, heavy saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter).
3 Add rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.
4 Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto.
Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
5 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

From the Mesa Top: May 11, 2017
Climatology 2017: Last week I talked about the cycle of extremes, between wet and dry. Following the big storm of end of April, we have had a 10-day dry cycle. Over the next few days, we may possibly get our next wet “return” of the pendulum, with the possibility another foot of snow at the top of Santa Fe Baldy, and severe thunderstorms with hail at lower elevations.
From the Wild: Around the pond the beginnings of spring weed growth has begun. New Mexico sunflower is germinating. SO is yellow clover and probably some cockleburs too. These plants can grow quickly and provide a thicket to conceal baby birds. The sandpiper pair are established and will find a place to nest. 2 pairs of ducks have been coming and going. It is not easy to say whether they will lay eggs and set there.
Cow stories: We are moving the cows from pasture to pasture every couple or few days. We are trying to allow time for each pasture to grow back.
The process feels strained. We would rather let the pastures grow a lot longer. But by working hard with the pastures closest to home, we are saving the further pastures, which will hopefully provide for longer grazing periods.

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imageedit_9_6930313184

Another calf was born today. Probably a heifer, but no reason to get too close yet, and make momma worry while trying to check for certain.
Momma is a cow who lost her first calf in fall 2014 when she was chased by dogs (at La Puebla pasture) as she tried to deliver the calf. She fell over in a ditch, could not right herself, and the calf did not survive. She had a neurological issue with her front feet and could not control them and get her balance.
But she was determined and as the days passed she stood up on 3 legs and then started walking gingerly around and slowly the last foot started to work.
We knew that she was ok when she started running and jumping, so we put her back with the herd. Although she is small, she holds her own in the bigger herd just fine.
From the garden: Planting out of the early zucchini continues. Hoping to complete repair of the greenhouse this week and plant out some cucumbers next
Beneficial birds: Chickens are fine, eggs are plentiful
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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Member Message for Beneficial Farm, CSA for Distribution of May 4th, 2017

 

Check out the Webstore

Here is what we are planning for your Beneficial CSA Share for Thursday May 4th, 2017

Iceberg Lettuce from Sol Harvest
Apple Lemonade from Big B’s
Baby Turnips w/greens from Vida Verde
Beets from Sol y Tierra
Candela Radishes from Vida Verde
Grape Tomatoes from Preferred Produce

THE ART OF FERMENTATION WITH SANDOR ELLIX KATZ  Our friends at Sweetwater Harvest Kitchen passed along this event, which we thing some of our members might be interested in!

June 24th

9:00am – 12:00pm
Sandor Katz Tent
The Art of Fermentation: Come learn how simple it is to make your own kraut, kimchi, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival! VIP TICKETS are limited to 100 attendees. The VIP experience includes three hour hands-on workshop demonstration with Sandor Ellix Katz from 9am – 12pm. Workshop starts promptly at 9am. All VIP attendees will create their own ferment that they can take home with them in a official Fermentation Fest mason jar. Also includes general admission—a full day of vendor samplings and official Fermentation Fest tasting glass.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003, 2016) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and many other honors.

Beneficial’s New Pork Program
For anyone that didn’t get a chance to read about our new local pork program, you can read the full article in our blog archives HERE

Polk’s Folly

Background

Polk’s Folly is a 40-acre family farm located in the eastern foothills of the Sandia Mountains. Our family originally purchased the property in 1976 and converted it from an abandoned and derelict kids summer camp into a horse ranch. In 2015, we began planting fruit trees and working towards establishing a diversified, sustainable farm. In 2016, we forayed into raising animals for protein, bringing the land back into production after almost a decade of rest. Our vision is to provide health and happiness to our community through the production of nutritious, delicious food, delectable libations, natural healing products and holistic healing arts. We believe that food is the best medicine. But since we lack the water resources and the climatic conditions necessary to grow annual food crops, we have chosen to pursue a model based on deep rooted perennial plants (trees and drought resistant perennial pasture grasses) and animals that feed on them. In 2017, we are delighted to be able to partner with Beneficial Farms and other local food retailers to make our pastured pork more widely available.

All Natural, Pastured Pork

Happiness and health begins with the soil. Our pigs are given access to fresh pasture all throughout the growing season, and during the winter are busy rooting away in designated areas to till and fertilize the fields in preparation for spring planting. Pasture grass is supplemented with malted barley from local breweries, fruits and vegetables from local grocers, milk, and the occasional treat of bread and pastries. Besides keeping the pigs happy, this also allows us to add organic matter to the soil. Together with careful grazing management, this allows us to build fertility and water absorption capacity in the ground, increasing the ability of the land to store water and weather drought as well as the number of animals the pastures can support. The symbiotic relationship between the pigs and the pasture is part and parcel of raising happy, all natural hogs. The soil is continually fed and renewed while simultaneously providing the hogs with protein, vitamins, minerals, and micronutrients not found in store bought feed. It also gives them an opportunity to express their ‘pigginess’ in a way that is not possible in a dirt lot or a confined animal feeding operation. Consequently, the meat they produce is unparalleled in quality, taste, and nutritional value.

Heritage Breeds

The quality of the meat depends not only on the quality of the feed that the pigs receive, but also on the type of pig. We raise all heritage breed hogs. Some of our favorites are the Red Wattles, a very rare breed that maintains some more primitive traits such as the dangling appendages on the jaw line from which they got their name, a tendency to root, wallow, and play, and a dark and well marbled meat unlike anything you’ve ever tasted. For our breeding boar, we have a pure blooded Duroc, a close cousin of the Wattles and equally known for the quality of its pork, but bringing the added benefit of cross-breed vigor that helps ensure healthy and genetically sound pigs. Lastly, we have acquired several Mangalitsas, the ‘Kobe Beef of pork’. This famed breed, once thought to be extinct, hails from the Carpathian Mountains and is world renowned for their delectably deliciously crisp and light lard, and perhaps more so for their thick layer of hair that earned them the nickname ‘sheep pigs’!

Processing

Federal law requires that all meat processed for resale go to a USDA inspected facility to be slaughtered under the eye of a federal inspector. Luckily the only such facility in New Mexico is only 45 minutes away in the neighboring town of Moriarty. After slaughter, the meat is left to hang in a cooler for over a week, allowing it to tenderize, before being butchered and packaged.

On hot summer days, they need a little swimming hole (called a wallow) to keep cool. And some days so do we! Our pigs may very well live better than many people. Daily exercise, a healthy diet with lots of variety and tons of greens, lots of scratching behind the ears and back massages, we even occasionally give them beer!!

Sometimes I am not sure if our dogs think they are pigs or if the pigs think they are dogs. But one nice thing about pigs is that they are tough and fearless. Little to fear from dogs and other small predators. One of our sows will even stand down a full-grown cow!

Old Windmill Dairy Chevre
We have a variety of artisan chevre cheese from our friends at OWD. To save time creating items for each one, they are listed on the site as assorted, but if you email us your preference, we will get you the one you want.
We have:
2 Turtle Supreme
1 Chili Hot
1 Holy Chipotle
2 White Chocolate with Raspberry
2 Country Thyme
1 Sun, Fun Tomato
1 Lime & de Coconut

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 Winter 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.

Carrots: On the marketplace
Easter Egg Radishes: On the marketplace
Iceberg Lettuce: On the marketplace
Spinach: On the marketplace
Baby Bok Choy w/Flowers: On the marketplace
Desiree Potatoes: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
Iceberg Lettuce: On the Marketplace
Red Kale: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace

Nice and spicy Thai minced chicken salad 

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Ingredients
• 1 tbsp sunflower oil
• 2 large, boneless, skinless chicken breasts (about 225g/8oz each), minced up in a food processor
• flaked sea salt and freshly ground black pepper
• 2 tbsp fish sauce
• 1 lime, juice only
• 1 tsp caster, granulated or soft light brown sugar
• 3 spring onions, finely chopped
• ¼ cucumber, finely diced
• 1-2 red chillies, finely sliced, seeds removed for less heat if preferred
• 1cm/½in piece fresh root ginger, peeled and finely chopped
• ½ bunch coriander, leaves and stalks roughly chopped (about 2 tbsp)
• ½ bunch mint, leaves only, ripped
• 1 handful salted (but not dry roasted) peanuts (about 50g/1¾oz)
• 12 largish crisp iceberg lettuce leaves (cup-shaped are best)
Method
1. Drizzle the oil into a large frying pan over a high heat. Add the minced chicken with salt and pepper and cook for 4-5 minutes, stirring regularly and breaking it up as you do so, until it turns from pink to white. Cut a piece open to check it is cooked and then tip the chicken into a colander set over a bowl. Leave to cool for five minutes (so it doesn’t cause the herbs to wilt) while also allowing any excess liquid to drain off, if necessary.
2. Pour the fish sauce and lime juice into a large bowl and stir in the sugar until dissolved. Add the spring onions, cucumber, red chilli, ginger, coriander, all but a small handful of the mint leaves and the peanuts and stir together well. Tip the chicken in and toss it through. Taste it and check to see if it needs a little bit more of anything to get it just to your liking.
3. Arrange three lettuce leaves on each of four serving plates and place a couple of spoonful’s of the mixture into each one. Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in.

ROASTED BABY BEETS 

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INGREDIENTS
30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
4 large fresh rosemary sprigs, plus additional sprigs for garnish
1 1/2 tablespoons butter
1/4 cup olive oil
PREPARATION

1. Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
2. Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

Iceberg lettuce stuffed with veal  Iceberg lettuce stuffed with veal 

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Ingredients
1 iceberg lettuce
1 tbsp of extra virgin olive oil
200g of veal mince
1 carrot
1 onion
1 tbsp of chopped rosemary
3 tbsp of pine nuts
1 tbsp of marjoram leaves
2 cloves of garlic
1 egg
salt and pepper and mix well
seasoned chicken broth
freshly grated parmesan, to serve
Method
Blanch 6 outer leaves of an iceberg lettuce quickly in salted, simmering water so they wilt slightly. Lay them on a clean towel to cool and dry.
Heat a tablespoon of extra virgin olive oil in a pan and lightly fry 200g of veal mince with a finely diced carrot, onion, a tablespoon of chopped rosemary and 3 tablespoons of pine nuts for a few minutes until just cooked.
Place the cooked veal in a bowl and add a tablespoon of marjoram leaves, 2 minced cloves of garlic and an egg yolk. Season with salt and pepper and mix well.
Cut the iceberg leaves into 20 squares big enough to wrap small balls of the veal mixture. Place the packages in an oven dish and bake in a preheated 180C oven for 15 minutes. Remove from the oven and divide among 4 bowls.
To serve
Add a ladle of seasoned chicken broth to each and sprinkle with freshly grated parmesan.
Roasted Baby Root Vegetables 

roastedbabyroots
Ingredients
• 1 bunch each baby beets, turnips, carrots, radishes and/or spring bulb onions
• Canola or olive cooking oil spray
• Olive oil, about 1 tablespoon
• 2 large cloves garlic, minced
• 1 teaspoon dried marjoram leaves
• 1/2 teaspoon dried thyme leaves
• Salt and pepper to taste
Preheat oven to 400° F. Remove the greens from the vegetables, leaving about 1/2-inch of the stems intact. (If desired, cook the greens separately.) Remove any long roots at the bottom of the vegetables. Wash and pat dry. Cut in half vertically. (The carrots and any of the vegetables that are very small can be kept whole.)
Lightly spray a large rimmed sheet pan or shallow baking dish, large enough to hold the vegetables in one layer, with cooking spray. Place the vegetables in separate areas on the pan. Drizzle with the olive oil, just enough to moisten. Add garlic to everything except the onions. Sprinkle with the herbs, salt and pepper. (I prefer marjoram and thyme on the turnips and onions, marjoram on the radishes and carrots, and just salt and pepper on the beets.) Toss each vegetable with your hands to combine with the oil and herbs. Roast until the vegetables are tender, about 30 minutes depending on size. Serve hot, warm or room temperature.

From the Mesa Top: May 4, 2017
Climatology 2017: Did somebody say that we were due for s wetter weather pattern by end of Month? W asked for it and we got it! The largest snowfall of this calendar year for much of the northern part of the state. Wet snow falling on dry and warm ground. Nearly a foot of snow, nearly 2 inches of water (when melted). Other than along the roads there were virtually no puddles. The ground soaked up all of the moisture.
When I predicted a return to wetter patter near the end of April, I was following what I see as a weather trend which is that “normal” in spring or fall: 2, maybe 3 weeks dry, then a return to wet… The wet side of the cycle can be brief, or extended; modest in impact, or quite vigorous.
We have had our dry cycle and then a vigorous wet “return”. Next we will watch to see if the wet side stays with us, or if we trend back to dry again for a while.
From the Wild: The sandpiper pair is settling in at the pond. There are also a large number of mourning doves with their sad song that hang around the chicken coops and feed area. The snow and soaking melt will bring wild flowers up quickly. Purple penstemen are on the way. It is a treat when we have a spring full of flowers
Cow stories: The pastures responded immediately to the deep soaking from the melting snow. It looked like the cool season grasses actually grew under the snow, as it melted, which seems impossible, but within hours of the snow melting off of the pastures, the grasses looked to be 2 to 3 inches longer.
As much concern as we have had for the growth we had seen so far in pasture/grasses, this gift of bountiful moisture from the sky should turn things dramatically toward the positive on all aspects of our pasture for the season ahead.
From the garden: In anticipation of the storm, as the first round of snowflakes fell, we were able to compost and spade 3 beds. We have an early planting of zucchini that needs to go outdoors, which is ahead of schedule. We are planning to put them out with heavy row covers and see if the forces align for us to get an early crop.
This year we are also rebuilding our greenhouse which was damaged by a late summer/fall storm in 2015, and which we could not get to last spring.
The deep soaking of the garden is likely provide us with a leg up on irrigation, even as much as a month from now.
Beneficial birds: We had a major muck-fest in the chicken yard due to the accumulation of manure since last major cleaning. It will be a lot of compost coming out of there. We need to spread what we have stockpiled, out into the garden, so make room for fresh piles in the compost yard.
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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