Member news: We appreciate you spreading the word about your positive experience with the CSA and we welcome your feedback, your ideas on how we can improve the CSA experience. Your good word makes all the difference! Thank you for your support!
Farm and Marketplace News: We are in the transition from summer produce to fall produce items. With all of the rain sown south and the overcast and cool temperatures, the availability this week is very mixed. The season is over on sweet corn, peaches, and plums. It’s time for pears and apples, and soon winter squash will replace the zucchini and yellow that we have had all summer. Potatoes and onions are curing also.
News and specials on the marketplace:
Bartlett Pears! The first pears of the season, from Rogers Mesa Fruit should be in this week, barring any unforeseen issues. They will be in your share and also up on the marketplace.
Jonagold apples: An Apple a Day..
We are seeing more apples from Cadwallader’s Orchard, this week we have Jonagolds in your share and on the marketplace. We still have Galas up on the marketplace, and we hope that these Jonagolds are just as taste as the Galas have been.
Parsley: Both Italian and Curly parsley are available on the marketplace, as there is not enough for shares yet.
Jalapenos: the rain down south has curtailed the jalapenos for another week.
Ongoing seasonal specials:
Carrots: We have carrots from Schwebach farm will be in the share and available on the marketplace
Roasted Green Chili: Northern NM fresh chile is done. The fall weather has turned it all toward red and dry. We may be able to get one more shot at the Southern Chile, and to do a big roasting for the CSA for the winter. We will update as soon as we know more.
Cantaloupes: Preferred Produce’s bargain fruit continues, available on the marketplace.
Tomatoes: We will have grape tomatoes and vine ripened tomatoes from Preferred produce on the marketplace this week.
Still available on an ongoing basis:
Apples, Kale, chard, collards, lettuce mix, cucumbers, zucchini, summer squash, onions
Check out the Webstore: http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday September 25th, 2014
Jonagold Apple from Cadwallader’s Orchard
Pears, Bartlett from Roger’s Mesa
Carrots from Schwebach Farm
Brocc Raab from Talon de Gato
Onions or leeks from talon de Gato
Kale from Synergia
Aged Salado Jack Cheese from Mesa Top
Peaches, Plums and Sweet Corn are done for the season, as we transition into fall crops.
Apple season is getting into full swing, and there are endless ways to enjoy them, other than just as a snack.
The smell of baked apples with cinnamon will fill your house with the memorable scents of Fall. We recommend having some vanilla ice cream with this dessert.
· 6 apples
· 1 large lemon
· ¾ cup chopped walnuts
· ½ cup raisins
· ¼ cup brown sugar
· ½ teaspoon ground cinnamon
1. Preheat oven to 350°F.
2. Rinse apples.
3. Remove stems by cutting a 1-inch-wide hole out of the top of each apple. Cut into the hole to remove and scoop out the core and seeds.
4. Rinse lemon and cut in half. In a small bowl, squeeze the juice from each half. Discard seeds.
5. In a second small bowl, mix walnuts, raisins, and brown sugar.
6. Stuff the center of each apple with 1 heaping Tablespoon of the walnut mixture. Sprinkle a pinch of cinnamon over the top of each apple.
7. Place stuffed apples upright in the baking dish. Pour the lemon juice around them. Bake for 35–40 minutes, or until the skin is wrinkly. Spoon some of the pan juice over the apples about halfway through cooking time to keep the apples moist.
8. Remove from oven. Let cool slightly before serving.
Not in the mood for baking apples just yet? Here is another recipe that combines 2 of the share items this week:
· 1/3 cup extra virgin olive oil
· 4 ounces sliced pancetta, diced
· 1/4 cup Champagne vinegar
· 1/4 cup pure maple syrup
· 1/4 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1 small head radicchio, shredded
· 1 (8-ounce) bunch kale, stems discarded, leaves shredded
· 2 tart yet sweet apples, sliced into thick matchsticks
· 3/4 cup pecans, toasted if desired
· Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper and whisk well.
· Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.
The other treat is Broccoli Raab from Talon de gato, brought to us with recipe: Rapini Mellini
This is how our friend Cooky Mellini (she is from Rome) fixes rapini for us.
1 or more bunches Broccoli raab (rapini, broccoleti), Olive oil, Bay leaves, garlic, hot pepper flakes, and red wine
Wash the rapini. Strip the leaves from the stems, removing any fibrous strings. Peel the stems if they are large, again removing the fibrous parts and chop them. “You gotta clean it good, you wanna eat it not chew it,” she says. Put the leaves and stems in a large pot with the water clinging to them. Over a medium flame, add a glug-glug-glug of olive oil, two or three bay leaves, a few peeled cloves of garlic, some flakes of a dry hot pepper, and a glug-glug-glug of red wine. Put on the lid, and turn the heat low, and cook until quite soft (if you know how to cook collards you got the idea).
Serve mixed with orechietti, folded into piadini, on polenta, or with boiled potatoes.
From the Mesa Top and other News:
Climatology 2014: NOAA LINK: http://www.weather.gov/forecastmaps
Hurricane Odile drenched the southern and eastern part of the state. Up north we saw only scattered precipitation, and a lot of damp, cloudy, cool days and warm nights.
Remarkable weather fact at mesa top: we have only barely broken the 40 degree mark for early morning lows. It feels like the nights were colder in the second half of August than they have been in September. No sign of frost yet.
From the Wild: a quiet week in the wilderness, but not so in the cow herd…
Cow stories: Mesa Top cows and Jim Miller Ayrshire project: Beebee, the last of the 8 heifers, had her calf last week. My Mobley is not becoming any more of a mother, but she allows little Miracle to nurse with no complaints. With this group of 5 heifers all together, and their calfs, the little ones will all learn the ways of a Mesa Cow. This group of 5 within a 2 week period makes a lot of things easier. The mothers are all trained to the stanchion, and there is lots of milk.
Meat and animal protein update: No schedule yet for Mesa Top Beef processing. Will keep you posted. Check out the Mesa Top roosters, a tasty “slow food”.
This week some members will receive 2 dozen pullet eggs when you order one dozen Beneficial Eggs instead of the large ones.
Cheese making update: Colleen produced our first wheel of cheese for the season on Saturday the 20th. Last year the first wheel was September 29th. The early milk is very rich in solids, so there is higher yield in cheese per gallon. Remember that all raw milk cheese has to be aged 60 days or more, in order to meet FDA safety requirements. We find that our cheese starts to get the flavor and texture that we like at 4 months. You will have a piece of our spring cheese in your share this week, which has been aging for about 6 months aged.
Thank you for your investment in family farmed, local and regional agriculture. We appreciate your support as we work to improve the CSA as a vital element of our local and regional food system!
Our farms and farmers thank you for your support,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA