Member news: Is there a specific product you would like to see? In the share and on the marketplace? Let us know and we’ll try to get it or will explain why we can’t.
Staples! Not groceries, we are talking about the little metal kind. If members could assist us in the removal of some of the staples on reused share bags, we would appreciate you help. We worry about staples falling into the food during the hustle of preparing the shares on Thursday..
We appreciate you spreading the word about your positive experience with the CSA and Your good word makes all the difference! Thank you for your support!
Farm and Marketplace News: Pie pumpkins are in your share this week. Apples, we are changing varieties as we move through the season. This week is the last of this year’s Bartlett pears.
We mentioned the firewood program last week; can anyone offer feedback on what would be a fair price for ½ chord and chord? We can call some of the wood cutters, but if the suggestions from members work for us we will arrive at a price that
News and specials on the marketplace:
Winter Squashes are curing in the field, pie pumpkins are in the share this week with more varieties to follow.
Late Arrival: Green Onions from Sol y Terra, we are trying to juggle the share to fit them in!!!
Cabbage: Large (4 lb.) heads of green cabbage from Talon de Gato.
Bartlett Pears! Roger’s Mesa pears will continue on the marketplace. They should arrive hard, and require a couple days ripening at room temperature (in a paper bag works well) to reach full flavor. You will receive a couple in your share, but some members may want to order more.
Fuji and Gala apples: An Apples a Day…
Apples from Cadwallader’s Orchard will continue on the marketplace: Jonagolds are gone and Fujis in their place, along with the last Galas. Next week red delicious and winesaps coming soon.
Parsley: In the share this week. Both Italian and Curly parsley are available on the marketplace.
Jalapenos: the rain down south has curtailed the jalapenos for at least another week.
Cucumbers and summer squash and zucchini: are slowed way down, not enough for shares, but you can still order them on the marketplace
Ongoing seasonal specials:
Carrots: We have carrots from Schwebach farm available on the marketplace, plan
Cantaloupes: Preferred Produce’s bargain fruit continues, available on the marketplace
Tomatoes: We will have grape tomatoes in your share and vine ripened tomatoes from Preferred produce on the marketplace this week.
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 October 9th, 2014
Apples, Fuji or gala from Cadwallader Orchard
Bartlett Pears from Rogers Mesa
Carrots, from Schwebach Farm
Tokyo Bekana Nappa or Bokchoy from Talon de Gato
Bunch parsley from talon de Gato
Rutabaga from Talon de Gato
Pie Pumpkin from Mesa Top
For anyone unfamiliar with pie pumpkins, they are smaller than the typical ones for Jack-O-Lanterns, as they are much smaller and sweeter, grown to be eaten.
Choose Your Method
There are two main ways to transform an uncooked pumpkin into the puree used in baking:
- Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
- In a shallow baking dish, place the two halves face down and cover with foil.
- Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
- Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
- For silky smooth custards or soups, press the pumpkin puree through a sieve.
- Cut the pumpkin in half, discarding the stringy insides.
- Peel the pumpkin and cut it into chunks.
- Place in a saucepan and cover with water.
- Bring to a boil and cook until the pumpkin chunks are tender.
- Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill.
- 2 pounds peeled rutabagas, cut in large chunks
- Cold salted water
- 3 to 4 tablespoons butter
- Pinch nutmeg
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork; the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
From the Mesa Top and other News:
Climatology 2014: NOAA LINK: http://www.weather.gov/forecastmaps
The moisture tap from the tropics has been shut off. The skies are the deep rich blue of fall. We had 24 degrees at Mesa Top on Friday morning. Only the one cold day so the pumpkins and winter squash curing in the field are all fine.
From the Wild: Ducks on the pond, Migratory birds heading north
Cow stories: Mesa Top cows and Jim Miller Ayrshire project: Tippy had her calf. She is a huge milk producer. We sold Clarabelle, Beebee, and Jersey Girl to a farmer up in Penasco who is a member of Los de Mora COOP and will begin supplying milk and cheese to his community.
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”.
Pullet eggs and giant hen eggs continue. As the pullet eggs get larger we will switch to 1.5 dozen equivalent to a full sized dozen. Maybe this week. We are careful to be sure we give a fair weight in eggs.
Cheese making update: The rhythm of cheese making is getting set. 2 or sometimes 3 wheels a week. Our approach is simplified and streamlined and the cool weather makes all facets easier.
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