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Here is what we are planning for your Beneficial CSA Share for Thursday January 15th, 2015
Lettuce from Preferred Produce
Carrots from Schwebach Farm
Sweet Candy Onions from Schwebach Farm
Spinach from Preferred Produce
English Cucumbers from Preferred Produce
Butternut squash from Mesa Top Farm
Apple-Pom Juice from Mesa Ruiz, made from:
(Shiraz- Poms and Cider Mill Farm – Apples)
Happy New Year!! We hope all our members have made it their resolution to eat more locally produce foods, decrease our carbon foot print and find new ways to connect with their community!
We offer home delivery for a $10 charge, and any member who orders $50 or more will receive free deliver in the form of a credit. One of the benefits of home delivery is that even if you’re not home when we come by, you can leave a cooler out for us to put your share in to keep it chilled. If you are interested in switching to Home delivery, email or call us.
Coming soon: We are working to add some locally baked goods, hopefully they will be added in a week or two. We would like to add milk from Rasband dairy to our marketplace, but as we do not want it to spoil before members retrieve it, it will probably be a home delivery item. As we work out the logistics of home delivery, we will add milk to this program soon. Pistachios might also be on the horizon!
Keep passing along your input on marketplace offerings, Steve and Thomas have a few more contacts we are looking into.
We have a bison meat sauce we are going to look into further, it sounds delicious.
EBT Update: Just waiting on our machine, shouldn’t be too much longer
Farm and Marketplace News:
Winter Sourcing: The produce will favor Southern New Mexico sources as much as possible. The Greenhouses at Preferred Produce and the fields at Sol Y Tierra will give us much of the fresh veggies we will offer during the next few months.
Mesa Top firewood program: Winter 2014/5 price determined: $125 for half chord and $250 for a chord in the El Dorado and Lamy area. $140 for a half chord and $265 for a full chord delivered to town. If you are real far away we can work something out. Load at our wood yard in Canoncito, for a discount!
More about the food…
News and specials on the marketplace:
This time of year, occasionally an item on the marketplace won’t make it make it to distribution, due to weather/temperature issues usually. In the event you order something that doesn’t make it in, we will make remove it from being charged to your Farmigo account. In the event that we don’t remove it from your account, just email us and we will credit you.
Sweet Potatoes: Done for the season
Arugula: Out for now
Sunchokes: we have some available on the marketplace.
Lettuce In your share again this week, and on the marketplace
Onions: Candy semi-sweet: In your share! Yellow onions for just $1 /pound from Schwebach Family Farm. We encourage you to add on onions, a bargain and an easy item for us to add to your share bag.
Garlic: on the marketplace. Medium to large heads for $1 each. That’s equivalent to about $6 per lb.
Winter Squashes: Butternuts are in your share this week, there are just a few pumpkins left, if anyone wants to get them. Acorn and Hubbard are on the marketplace
Winesap Apples: We may be down to the last Staymans, we had to recycle a bunch last week, and the result was:
This will probably be the last week/two to get the rest of the apples, so order now!
Contact us if you still need larger quantities for juicing.
Cucumbers, English: In the share and on the marketplace
Zucchini: on the marketplace
Carrots: In the share and on the marketplace.
Tomatoes: Clusters are back! Both Cluster and Grape are on the marketplace
Kale and Collards: Mesa Top greenhouse is hanging on still, with Kale and Collards. If it is no good, we will credit back members who have ordered it, so it is worth a try for a little while longer.
Meyer Lemons: on the marketplace, there weren’t enough for shares last week
Rio Star pink grapefruit: On the marketplace
Hamlin oranges: On the marketplace
Quinoa Spinach Bake
Olive-oil cooking spray
Breadcrumbs, for baking dish
1 pound spinach leaves, picked and washed
2 teaspoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon picked fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red-pepper flakes
2 cups cooked quinoa
1 cup nonfat cottage cheese
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Preheat oven to 350 degrees. Coat
an 8-by-8-inch glass or ceramic
Baking dish with olive-oil spray.
Coat with breadcrumbs; set aside.
Fill a large bowl with ice and water;
set aside. Bring a medium pot of
water to a boil. Add spinach; blanch
until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside. Heat the olive oil in a medium sauté pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and sauté until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl. Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm.
From the Mesa Top:
Climatology: By distribution day this week we will be assessing the results of an extended winter storm. 2 day Storms used to happen a few times a winter, now we are happy to see them at all!. We are told to anticipate feet of snow on the mountain tops and half a foot at 7,000 feet. A good time to be careful outside and on the roads.
From the Wild: Lots of deer tracks…
Cow stories: Mesa Top cows and Jim Miller Ayrshire project: Two more calves. On last Thursday Brown, her 4th calf, a large heifer who Steven had to pull when he noticed momma walking along with two feet sticking out behind and heard the sound of a gurgling calf. Most likely she was trying to push the calf up, and when Steven came along on his morning rounds and opened the door to let her out of the maternity ward, she stood up and the calf was pulled back inside. It was a difficult pull, as the calf’s head was large. Usually once the head passes out the birth canal, the rest of the calf almost shoots out, but this one was still stuck. Brown patiently allowed Steven to lean hard into her back legs so he could get good downward down-ward pressure as he held the little calves’ legs. Finally the shoulders cleared and the calf slid out and to the ground. Brown went right to work, cleaning the little one and shortly she was up and nursing.
Then on Sunday it was obvious that Agnes the Angus was ready to calf. She has had winter calves before, and the weather was warm, so Steven put her in the coral and actually much of the dairy herd was with her when she calved, a little, very dark brown calf. We haven’t bothered momma much as she is the independent type, so we have not sexed the calf yet.
With these two and two more due to freshen, we can rotate the fall calfers off the line, and let them finish raising their calves.
Meat and animal protein update: Sweetgrass ground beef is back. Beef and cattle prices continue to rise; we have not processed any cattle and are still weighing the options. We have seen another 50 cent increase in the cost of Sweetgrass ground beef, which we will pass along when that inventory is ready to sell
Beneficial Eggs. Average egg dozens are getting larger still. We may have some super large eggs in which 10 or11 eggs exceeds the weight of a typical dozen. If you receive a box with less than 12 eggs, be assured that the weight of that collection of eggs is more than the retail dozens that we are packing for La Montanita COOP. We hope that is ok.
Cheese making update: 9 oz cheese shares for the price of the former 6 oz shares. We hope more members will take advantage of the
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