Member message for Beneficial Farm, CSA for distribution of January 29th, 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 29th, 2015

Garlic from Frisco Farm

Red Potatoes from White Mountain

Zucchini from Preferred Produce

Cucumbers from Preferred Produce

Cluster Tomatoes from Preferred Produce

Cilantro from AGN- South Valley ABQ Farmers

Organic Heidi’s Raspberry ginger Jam

 

Member news:

It’s a long one, so sit down with you tea or coffee and enjoy the updates

Last week we were short on garlic so we put added extra oranges to member’s shares, but we have garlic coming in from Frisco Farm this week, and it should be a larger share size.

We are getting better at making changes to member’s share when there 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.

Ground beef prices are still on the rise. We found out a few weeks ago that our cost of beef was going up again by $0.50. All shares and marketplace orders will $7/lb. We will always do your best to keep these staple foods as affordable as possible; hopefully we don’t see another price increase for a while.

 

Seeds!

It’s never too early to start planning for our fields, or our gardens. Our friend Dan Hobbs from Avondale, CO reached out to us to see if our members would like to buy some of his seeds. Dan’s farm has been producing organically certified seeds native to Rocky Mountain area for almost 20 years. He has about 35 different types of vegetable seeds, enough to cover all your home-grown needs. We are going to be able to sell them at $3/packet, saving you the $4+ shipping costs.

We are putting a signup list on Google Drive, which has the different varieties listed, or you can email us what you would like. https://docs.google.com/a/beneficialfarm.com/spreadsheets/d/1AWwKvWobX_NBXZX2pHYtrSv_uR-bNTCkdjkpWJ9Ds3o/edit?usp=sharing

Feel free to look at Dan’s site as well for more info

https://www.farmdirectseed.com/group.asp?grp=106

 

If members are interested in this, we would shoot to have your seeds to you by April, which should be right about planting time. Email us if you have any additional questions.

 

 

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, should only be 1 more week till we can post the offering.

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.

Peach Jam!! Our favorite peach growers, Rancho Durazno, have started a line of preserves that bring that end of summer taste to your table any time of the year! On the marketplace now for $8.49/Jar

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.

 

Arugula:  On hold

Potatoes: We have Organic red potatoes in your share this week from White Mountain Farm, CO

Sunchokes: we have some available on the marketplace.

Lettuce On hold this week

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

Winter Squashes: On the marketplace this week. Acorn Butternut and Hubbard are on the marketplace

 Winesap Apples: on the marketplace

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

Cucumbers, English: in your share and on the marketplace

Zucchini:  in your share and on the marketplace

Carrots:    We managed to scrape another 10 lbs of carrots together, so we should be able to fill special orders. We are talking with Farmer Monte Skarsgard about getting some of their Winter Carrots, so we might have a continued supply.

Tomatoes: Clusters are in your share, Grape are on the marketplace

Kale and Collards:  We didn’t know how over picked the Mesa Top greenhouse was getting, hence a few orders being short. Kale is on hold for a month or so, while they recuperate.

Collards are still looking good!

Hamlin oranges: On hold, we might be done for this season’s regional citrus

Garlic

This week we are getting a large share of garlic from Kyle Skaggs of Frisco Farm down in the Gila Wilderness area. Kyle is a young farmer who often has interesting items for us that our northern farmers don’t produce.

The garlic in this share is not for pantry storing, it should be used up quickly or preserved in a different way.  To avoid ending up with a garlic head that has started to sprout and dry up, we recommend freezing the cloves, or some other means of preservation.

Garlic can be frozen in a number of ways:

  1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. …
  2. Freeze the garlic unpeeled and remove cloves as needed.
  3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic.

If you’re looking for a way to use up the garlic in a dish, roast it! Roasting a clove of garlic with butter or oil and spreading it over crackers can be a savory appetizer.

How to Roast Garlic in the Oven

What You Need

Ingredients
1 or more heads of garlic
Olive oil

Instructions

  1. Heat the oven to 400°F: Set a rack in the middle position.
  2. Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
  3. Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
  4. Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
  5. Wrap in foil and bake: Wrap the garlic aluminum foil and roast in the oven for 40 minutes.
  6. Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
  7. Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe Notes

  • Speedy Roasted Garlic Trick: While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft.

From the Mesa Top:

Climatology 2015:  Last week’s storm left a modest amount of Precip at Mesa Top, more-so than in town.  The pattern has been these mid-week storms are followed by a couple days of cold and then a steady warm up.  Probably 5 weeks in a row now.  But this week no follow on store on the horizon.

Reports are describing the snow pack at 125% of normal for this time of year.  That hasn’t happened in a while.  We have been at a deficit for many winters now.  This surplus is entirely at higher elevations.  The ground has cleared each week before the next storm arrives.

From the Wild:  Coyote serenades continue…

Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  STILL no more calf’s since Agnes the Anghus.  The current group of milking cows is slowing down.

We are starting to look ahead to a bigger move to pasture in 4 to 6 weeks

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 this week.

Beneficial Eggs.  Average egg dozens are big again.  We have some super large eggs in which 11 eggs exceeds the weight of a typical dozen.  Last week 3 cartons of eggs went out as 11, 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.  If this does not work for you and you have eggs in our order let us know and we will be sure that you receive a 12 count carton.

Cheese making update:   No new news from the cheese room

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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