Member message for Beneficial Farm, CSA for distribution of March 5th, 2015

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

Here is what we are planning for your Beneficial CSA Share for Thursday March 5th, 2015

Spinach from Sol y Tierra

Organic Apple Juice from Mesa Ruiz

Zucchini from Preferred Produce

Cucumber from Preferred Produce

Peach Jam from Rancho Durazno

Organic Russet Potatoes from White Mountain Farm

 

Member news:

Salmon!

This is the last week we can accept order for Salmon from Seashaken. Dylan is flying in from Alaska at the end of this week, and we will be purchasing based on the orders we have received thus far. If you haven’t ordered yet, but would like to, please call or email us.

We want to thank our members for the amazing support they have shown this project in its first year of trying to launch a CSF. We hope to grow and continue working with this partner to our CSA in the seasons to come!

Members who have ordered, we will be sending out pick up/delivery confirmation email this week. If you do not hear from us by Friday and you ordered fish, please check with us to make sure you’re on the list!! We don’t want out human error to interfere with a once a year chance.

For new members, or those who haven’t read about Seashaken and our CSF project, you can read more on our Blog from 3 weeks agohttps://beneficialfarmscsa.wordpress.com/ .

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/

 

Albuquerque Deliveries:

We have begun a few deliveries to customers in ABQ, part of our plans to expand our CSA to other persons invested in local agriculture. If you have friends or family in ABQ, let them know we are working on a presence in the city.

Deals and Discounts!

Go figure, the only salsa left is mild!

I guess we don’t really consider it salsa if it doesn’t bite back. There are 7 bottles of 505 mild salsa left at a 50% retail discount until they are sold. Consider mixing this salsa with your MT Ground beef for really juicy burgers, adding extra peppers to spice it up or something for the kids who don’t like a lot of spice.

Farmers and Share Updates

This week, many of our growers are recuperating from the cold and snow we have been experiencing this last week. Thus, we did not have as many produce items in quantities needed for our farm shares. To ensure our shares have full value, we have included both juice and jam in the share, along with the other vegetables available. We do have small quantities of a few produce items, which will be featured on the marketplace.

Members who are on restricted diets with simple sugars please email or call us to discuss substitutions.

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.

 

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, 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.

Coming soon:

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…. Never showed up, we are calling once again

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 the marketplace

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: We are done with Dean’s onions, now we have a limited supply of Copra Onions from Leafwater Farm in Medanales, NM

Garlic:  Only a few left for the marketplace

Winter Squashes: We are just about done with winter squash; there are a few Hubbards from Gemini on the marketplace

Winesap Apples: Winding down, some available on the marketplace

Cucumbers: In your share and on the marketplace

Zucchini:  In your share and on the marketplace

Tomatoes: Clusters and Grapes are on the marketplace

Kale and Collards:   Kale is on hold, MT and Sol’s fields are still recuperating

Collards are getting a little tough to fill order on, but we are trying to keep up with demands

Roasted Russet Potatoes with Parsley and Garlic


Roasted potato strips are an excellent alternative to a plain baked potato and a healthful alternative to French fries. Not only do they cook faster, but they also allow you to keep the fat to a minimum by tossing the potatoes in just enough oil to give them a little flavor and encourage browning.

Ingredients:

  • 2 long russet potatoes, about 1 lb. total
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 garlic clove
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste

Directions:

Preheat an oven to 400°F.

Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.

Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly.

Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes. Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.

Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately. Serves 4.

From the Mesa Top: Mar 5, 2015

Climatology 2015:  The three day storm that started on distribution day last week loaded the mesa up with wet snow, and on Sunday most of it melted.  Mud everywhere, but again the several day event with warm soil under the snow has resulted in most of the water being absorbed by the soil.

We opened the gates to let the range cows find their way home and they are knee deep in muck but eating hay again and happy for that.

The total snowfall amounts at highest elevations for this storm are expected to hit 5 feet, after tonight’s passage of the last storm center in the series.

For the Month, Albuquerque had the second most snow recorded with 9.6 inches.  Normal is 1.8 inches.  The snowiest was 1986 with 10.3 inches.

From the Wild:  The duck flock has fluctuated. The reservoir froze over for a while.  The ducks left and they are starting to return, one or two at a time

New to the Farm:

Colleen has purchased some Nigerian Pygmy Goats, just as an experimental project. Colleen started her farming herd with goats, some members might remember the excellent goat sausage they yielded, but later moved on to cows. We now have baby goats, the size of Chihuahuas, just as cute as can be, hopping about!

 

Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  One more calf, a big healthy bull calf.  And now another of our “core herd” is showing signs that she will be next in a couple of weeks,

We have enough cows that it is time to start selling some and concentrating on keeping the cows that are healthiest and most productive in our system of seasonal grazing and winter milking.

Ads offering cows for sale get LOTS of response!  A lot of ranchers who have previously sold off their herd during the drought now have grass and want to buy back in.  We have a chance to pay off our hay bill and have some reserves from cow sales to pay ahead for next year’s hay or to put into improvements on land that we can lease

Beneficial Eggs:  Colleen had a great idea on how to re-organize the chicken coops so that they can hold more chickens and be easier to work in.  We also had a visit from the Whole Foods “Global Quality Person” in charge of their egg program.  They are implementing a series of requirements around food safety and animal welfare that are very expensive for a small farm like ours.  We sold about $5,000 worth of eggs to Whole Foods through the La Montanita warehouse last year.  They would happily buy more but maybe not so if we have to raise the price substantially to cover the costs of their requirements.  We are going to study up on this, and will let you know how it goes.

 

Cheese making update:   Cheesemaking continues.  We are closing in on our desired total production for the season.

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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