Check out the Webstore: http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday February 26th, 2015
Butternut Squash from Mesa Top Farm
Stayman Apples from Cider Mill
Grape Tomatoes from Preferred Produce
Spinach from Sol y Tierra
Kale from Sol y Tierra
Turnips from Sol y Tierra
Garlic from Frisco Farm
We have 2 weeks left of open ordering for the Wild Whole Alaskan Coho Salmon from the Hitchcock-Lopez in Alaska. For the full store on our Community Supported Fishery effort, please see the earlier week’s blogshttps://beneficialfarmscsa.wordpress.com/ .
We have about 25 fish ordered so far, and there is still time if you are interested. Delivery is still set for 3/12/15, barring any issues. The plan is for us to offer fish shares once a year to our members, to share in the season’s catch from our partners. If anyone is interested in further information, or like some of our members, is getting their co-workers and friends interested in a combined order, please shoot us an email.
It has been great getting to know the Hitchcock-Lopez family, if you haven’t already, take some time to read more about them on their website http://seashaken.com/home/
Deals and Discounts!
We had rapid response to the 505 deal for our members, Green chili accidentally over sold! We have plenty of mild salsa left, and only 1-2 hot and enchilada sauces. We will have the Deals and Discount tab up till they are sold through; keep an eye out for that tab in the future.
In the land of 1,000 salsas, how can we find the perfect one for our membership? We might try offering Sadie’s in the future, but please send along your other favorite brands if you would like to see something different!
Farmers and Share Updates
The theme of the week is apples! This year’s harvest of Stayman apples is nearing to the end of their storage life; they just don’t last as long without all of the pesticides and preservative sprays, go figure. So they don’t turn into animal feed, we are going to be adding a heaping helping of apples to shares this week! They will be best used if prepared or preserved within a few days, we have a few recipe ideas for you below.
The final butternut share will be coming from Mesa Top this week. Some squash might have frost-bite scarring from being against the floor in the cold weeks, but they all appear to be very edible, and the ones we have cooked are tasty!
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.
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, provided it’s not really out of route. 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.
Butter! We have some home-made butter, from Organic cream, that might be a good fit for our membership. Stay tuned!
We are still working on the baked goods, and milk for home delivery.
Keep passing along your input on marketplace offerings, Steve and Thomas have a few more contacts we are looking into.
EBT Update: It’s in the mail…they say
Any member who will be interested in purchasing farm shares or other food with EBT, please email or call us so we can explain how it will work
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.
Oranges: We have Organic Valencia oranges on the marketplace, $3.75 for 5, $6.79 for 10 or a case of 88 for $55
Bok Choi: Available on the marketplace
Arugula: On hold
Potatoes: We have Organic red and Yukon potatoes on the marketplace
Sunchokes: a few left on the marketplace.
Lettuce: Salad mix is on the marketplace
Spinach: In your share and on the marketplace
Onions, Candy semi-sweet: Yellow onions for just $1 /pound from Schwebach Family Farm.
Garlic: In your share and on the marketplace
Winter Squashes: Butternuts are in your share, Hubbard are on the marketplace
Winesap Apples: A heaping helping is in your share, more are available on the marketplace
Cucumbers: on the marketplace
Zucchini: on the marketplace
Tomatoes: Clusters and Grapes are on the marketplace
Kale and Collards: Kale is in your share, medium sized
Collards are still looking good!
Apple Oat Crisp
-6 large, ripe Stayman apples diced, with or without skins
-Juice of 1 lemon
-1 tablespoon plus 1/2 cup granulated sugar
-6 tablespoons unsalted butter, at room temperature
-1/2 cup firmly packed dark brown sugar
-1/3 cup all-purpose flour
-1 teaspoon ground cinnamon
-Pinch of salt
-1/2 cup old-fashioned rolled oats (not instant)
- Preheat the oven to 375 degrees.
- Place apples in an 8-inch square baking dish; toss with lemon juice and 1 tablespoon of the granulated sugar, and then set aside.
- Place the butter, remaining 1/2 cup granulated sugar, and the brown sugar in a medium-size bowl. Cream with an electric mixer until mixture is light brown and crumbly, 3 to 5 minutes; add the flour, cinnamon, and salt and stir until thoroughly incorporated. Add the oats and stir until thoroughly incorporated. Scrape down the sides of the bowl, as needed.
- Sprinkle the topping over the apples to cover. Bake until the topping is lightly browned and apples are heated through and bubbling, 35 to 45 minutes; let cool slightly before serving with fresh whipped cream or vanilla ice cream.
6 to 8 large Stayman apples
About 1 cup fresh apple cider or water
1 to 2 tablespoons lemon juice
1/4 to 1/2 cup sugar, brown sugar, honey or maple syrup
1 cinnamon stick about 3 or 4-inches long, optional
Our family’s loves homemade applesauce recipe! Sometimes we use a combination of apples, and even add a few pears, other times we use one type of apple.
Core the apples and chop them roughly. Taste an apple for sweet and tartness. Put them in a heavy saucepan and add cider or water, lemon juice, and sweetener and cinnamon if desired. Cover and cook over low heat for 30 to 40 minutes, until the apples have softened completely. Puree through a food processor, or mash by hand. Taste for sweetness and adjust.
From the Mesa Top: Feb 26, 2015
Climatology 2015: This latest front has dropped temperatures down to zeros, the family was bundled up while harvesting eggs today.
From the Wild: The duck flock is increasing. 8 ducks spotted recently congregating on the reservoir.
Cow stories: Mesa Top cows and Jim Miller Ayrshire project: The youngest calves were branded 2 weeks ago and the milk line herd was reduced to 5. We have one cow looking like she will calf in the next couple of weeks. We need to watch her during the stormy times so we can give her protection from wind and snow if she needs it.
The range herd has been moved away from the corals, out to pastures. They sure resist this change at first, standing at the closest place they can find to their beloved hay stacks and mooing their complaint. After a couple of days they wander off looking to graze. We are hoping that the spring snows will not be enough to bury the grass. We are optimistic that the period of heavy hay feeding and expense is behind us.
Beneficial Eggs: Plenty of eggs, extra-large to jumbo average dozen weight.
Cheese making update: Cheesemaking continues. We always notice at this time of year that the yield of the cheese making process drops. In other words it takes more milk to produce the optimum amount of curds to fill our cheese mold. It is about a 7-10% drop in yield. We do not notice any change in quality or consistency of the cheese, just that it takes more milk to make our optimum sized wheel.
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