Member message for Beneficial Farm, CSA for distribution of January 22nd, 2015

Check out the Webstore:  http://www.farmigo.com/store/beneficialfarm

 

Here is what we are planning for your Beneficial CSA Share for Thursday January 22nd, 2015

 

Salad Turnips from Sol y Terra

Green Lettuce from Preferred Produce

Spinach from Preferred Produce

Arugula from Preferred Produce

Garlic from Gemini Farm

Stayman Apples from Cider Mill

Navel Oranges from South Tex Org

Salado Jack Cheese from Mesa Top Farm

 

 

 

Member news:

Chevre is back!! We have Old Windmill Dairy’s soft goat cheese back on the marketplace, and we will be incorporating it into Family cheese shares. We get a variety of flavors; some are seasonally based, so we can’t guarantee a certain flavor, but email us if you have a preference.

Org Whole Wheat Flour is also back on the marketplace, $2 for 2lb, from CO.

Pistachios are on the way! We are working on our first order from the McGinn Family farm in Alamogordo, for roasted salted Pistachios, and can’t wait.

Home Delivery

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 still working on the baked goods, and milk for home delivery.

We had a nice talk with Skye Luque, of Luque meat sauces, and his bison sauces seem like they would be a great addition to our marketplace so stay tuned.

Salmon-We should know more very soon about the salmon from our friends in Alaska, and hopefully we work out a way for our members to benefit.

Jams! Next week we should have 1 or 2 new jams that will knock your socks off

 

Keep passing along your input on marketplace offerings, Steve and Thomas have a few more contacts we are looking into.

 

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:  In your share and on the marketplace

Potatoes: We have Organic red and Yukon potatoes in 3lb bags this week from White Mountain Farm, CO

Sunchokes: we have some available on the marketplace.

Lettuce In your share again this week, and on the marketplace

Onions, Candy semi-sweet: 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:  In your share and on the marketplace. Medium to large heads for $1 each.

Winter Squashes: On the marketplace this week, 1-2 pie pumpkins left, if anyone wants to get them. Acorn Butternut and Hubbard are on the marketplace

 Winesap Apples: We were mistaken about last week being the last of the Stayman; they are in your share this week and on the marketplace

Contact us if you still need larger quantities for juicing, or for the adventurous home-brewer.

 

Cucumbers, English: on the marketplace

Zucchini:  on the marketplace

Carrots:    We are down to about 3-4lb of carrots; it sounds like this will be the last from Dean Schwebach’s family.

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.

Meyer Lemons: Done for the year, sorry to those last week who were shorted, the last case was spoiled.

Rio Star pink grapefruit: Done for the season as well

Hamlin oranges: In your share this week and on the marketplace

 

 

Glazed Turnips with Steamed Greens

Ingredients

3 bunches baby hakurei turnips, baby turnips, (about 2 pounds), trimmed, greens and keep them

1/4 cup (1/2 stick) unsalted butter

3 tablespoons sugar

Kosher salt

Preparation

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

 

 

From the Mesa Top:

Climatology 2015:  Last week’s storm didn’t leave much moisture behind.  Another storm is lined up for Wednesday and Thursday again.  The Mountains are getting snow, and the Snow pack in Northern New Mexico is approaching normal for this time of winter.   At 7,000 feet most of the snow is gone, except on the north slopes, from any one storm by the time the next one arrives

From the Wild:  Much coyote serenading at sunset and sunrise, but MoTown is on guard to keep them at bay

Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  No more calves yet this week.  Two cows have been looking like they will calf any day now, but that has been going on for a couple of weeks.

We are taking advantage of the bare ground to keep more cows out on pasture and conserve hay for now.  They are very close to home, and at the first sign of snow we can open one gate and they will be back at home eating lots of hay.

Meat and animal protein update:  Beef and cattle prices continue to rise.  We have seen another 50 cent increase in the cost of Sweetgrass ground beef.  The new price will go into effect next week (Jan 29 share).

Beneficial Eggs:  Average egg dozens are big again.  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 are planning to include the new larger share size in this week’s farm share.  The only drawback would be if we have tough weather Wednesday and just can’t get as much work done as we would like.

Colleen reports that she has made her 40th wheel, and is aiming for 60 this winter.  Then the cheese making will end and all of the cows will go out on pasture.

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

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