Member message for Beneficial Farm, CSA for distribution of April 9th, 2015

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

Here is what we are planning for your Beneficial CSA Share for Thursday April 9th, 2015

Head Lettuce from Preferred Produce

Spinach from Preferred Produce

Zucchini from Preferred Produce

Cucumbers from Preferred Produce

Grape tomatoes from Preferred Produce

Green Garlic from Frisco Farm

Russet Potatoes from White Mountain Farm

Radishes from Sol y Tierra

Member news:

Best of Santa Fe Voting!

Beneficial has been nominated in the top 6 Best places to shop for Local Produce in the Santa Fe Reporter’s Best of Santa Fe 2015!! It is an honor to be in the running, now it is time to call in the support to bring it home for the win! Of the others in the running, I only see 1-2 others who show the same commitment to local agriculture and farmers as we do, so I hope we are in the top contenders.

Voting is open through May 3rd, so that gives you plenty of time to vote, and to get all your friends and family involved!

http://sfreporter.secondstreetapp.com/l/Best-of-Santa-Fe-2015/Ballot/Shopping

Construction at Hillside Market:

Our efforts continue, to find and install a commercial refrigeration unit at our distribution point. Finding an affordable, but still quality unit is proving to be a task. We don’t plan on taking short cuts to save a few cents in the short term, and be paying for it later, so we are weighing all the options. We are some additional input on the project again this week, hopefully we can meet our timelines of May completion.

Again, it could never have been done without our membership support, so we thank you!

Salmon!

We are still plugging away on our CSF project, and we are pleased to announce we have salmon steak available now. After finding an affordable butcher certified to cut fish, and willing to do it, we have a more individual friendly way to enjoy our Seashaken salmon. We are offering 4 steak packs for $13.99/lb, they range from 1.5-2lbs, and we will adjust member accounts based on final weight. Another possible win for locals, is a local pet food producer is willing to take the collars and tails from these cuts, so we are using the whole fish and keeping it local!

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.

Farmers and Share Updates

We helped Preferred Produce the last 2 weeks with a bumper crop of kale, over 200lbs were sent to good homes. Now they are practically out, only a few will be available on the marketplace this week. We do have the first Red Bell Peppers on the marketplace this week!

Kyle with Frisco Farm has some tender green garlic bunches for us this week, we might see more in a few weeks, plus we are looking forward to scapes in May.

Sol y Tierra has a lot of salad mix available over the next we weeks, time for some spring salad recipes!

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:

Next week we will be introducing Old Pecos Food’s Mustards to our line up! Mike Glorieta makes some amazing New Mexico inspired mustards, including green and red chili, honey pecan and spicy garlic. We will have 5 different flavors to try out next week on the marketplace, with a real bargain of $4.99/jar!

The return of Intergalica products! We finally got a good number for Amy, and we are going to be re-introducing some of her products soon!

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

EBT Update:

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: We are starting to see some of our Northern farms producing, but we will still be mixing in Southern produce to ensure a full balance.

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:

We are starting to get into our Spring/Summer crops, which will make having an accurate marketplace and regular share list more reliable. Occasionally, a product comes in that isn’t up to our standards for distribution, or is shorted by the farm, so contact us via email for credits/issues.

 

 Lamb Shanks: We have 2 packages of lamb shanks, from a special order that didn’t need as many as they thought. These are locally, humanely raised lambs from Talus Wind Ranch, and Tim’s lamb has become very popular for its high quality. $9.99/lb, packs of 2 are about 2lb

Butter:

So far so good! We had 2 members try out the butter, one has gotten back to us that they are really enjoying it. Members interested in ordering a block of homemade butter from Organic cream, send us an email. We currently have 2.5lb blocks available for $30. We are seeing what our members think before exploring this as a regular marketplace item, and then we will explore a variety of sizes and custom flavors.

Cantaloupes: on the marketplace

Fresh Spices: We have fresh cilantro and oregano on the marketplace, we can get dill and parsley with a week’s notice, and rosemary might be in a few weeks

Arugula: on the marketplace

Shallots: We have 6 left on the marketplace

Carrots: We have some Rainbow Carrots from AGN-On the Marketplace

Chard: We have Rainbow Chard and on the marketplace

Collards: MT Collards are done for now, stay tuned for the next batch

Potatoes: We have Organic Red and Yukon potatoes on the marketplace

Radish: In your share and on the marketplace

Lettuce:  Head lettuce in your share, Salad mix on the marketplace

Spinach:  In your share and on the marketplace

Cucumbers and Zucchini: On the marketplace

Apples and Oranges, Org: We have some Org Braeburn apples, and Navel Oranges, our locals are done for the season, but we want to share these products in lieu of our local growers

Tomatoes: Clusters and Grapes are on the marketplace

Fried eggs with spring garlic cooked in a browned butter sauce.

Ingredients

  • 2 eggs
  • 1 tablespoon unsalted butter
  • 1 large stalk spring garlic, thinly sliced
  • 2 scallions, thinly sliced
  • red pepper flakes, for garnish
  • ground black pepper, for garnish

Instructions

  1. Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
  2. Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.

Warm Spring Salad with Meyer Lemon and Green Garlic Vinaigrette

We might see some local asparagus, but the darn plants don’t produce well for 2-3 years, then again they last 20 years, so it’s well worth the wait. Stay tuned for any baby asparagus we might be able to harvest

For the greens:

  • 1small bunch dandelion greens, washed and ends trimmed
  • 1small bunch red kale, washed and stemmed
  • 1small bunch brocollini, washed and ends trimmed
  • 16thin asparagus spears, washed and ends trimmed
  • 1pound fava beans, shucked
  • 1stalk from the green garlic, thinly sliced
  • ahandful or two, golden pea shoots
  • A few shavings of your best aged parmesan for garnish
  • Extra virgin olive oil for pan
  • Salt + pepper to taste

For the vinaigrette:

  • 4tablespoons extra virgin olive oil
  • 1tablespoon champagne vinegar
  • 3cloves finely chopped green garlic
  • 2tablespoons freshly squeezed Meyer lemon juice
  • 1tablespoon toasted pine nuts
  • A pinch of sugar
  • Salt + pepper to taste
  1. In a blender or food processor, put all the ingredients together and blend or pulse until dressing is emulsified and pine nuts are pulverized.
  2. Blanch the fava beans for about two minutes, and submerge them into an ice bath to cool. Shuck them by zipping the seam off and exposing the shells. Then tear a bit of the top corner of the outer shell and pinch together until the green fava pops out. and set aside.
  3. Coat the bottom of a large sauté pan with olive oil and heat. Add the asparagus and broccolini, and stir them for 3-4 minutes or until they are just tender-crisp. Then add in the kale, dandelion greens, the thinly sliced stem of the green garlic, fava beans, salt +pepper and continue to stir until the greens are just wilted (about 2 minutes).
  4. Divide onto plates and place the pea shoots on top, then drizzle with the dressing, shavings of parmesan and salt + pepper to taste.

From the Mesa Top: April 9th, 2015

Climatology 2015: Greening of the pastures, even some warm season grasses.  Apricot blossoms on the trees at Mesa Top.  From the fruit producing valleys around New Mexico and Colorado we hear that blossoms are 2 weeks early.  Steve and Colleen report from their trip to New England last week and from conversations with friends there that the East is 4 weeks LATE with fruit blossoming.  The Chesapeake bay was nearly frozen over entirely, which hasn’t happened since 1975.   The theory of climate change also includes more extremes, colder colds and hotter heat.

   

From the Wild:  The water level on the reservoir is dropping, but the water table remains high.  The first rattlesnake of the season was surprised while sunning itself on a rock ledge deep in the canyon.  Garter snakes a plenty all around the garden

Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: All of the cows are out on pasture.  The nursing cows have visibly thinned since leaving the easy life and constant access to hay on the milk line.  Now they have been rotated north onto the Herrera Ranch.  We will keep an eye on the spring growth as the pasture that they just left may rebound enough to provide a little more spring grass.  Rapid rotation across the smaller pastures may be helpful if we see good continued good growth this spring. 

Beneficial Eggs:  We are feeding outdoors and the chickens are benefiting from the moderate spring temperatures and comfortable sunshine. 

The first groups of pullets are growing very quickly.  They are outside in the day and have made the transition to eating wheat berries along with the special blend of organic corn with a little bit of roasted soy and plenty of flax meal and flax oil, with probiotics and additional vitamins that will be their basic diet through adulthood.                       

Cheese making update:   Cheese making at rest.  The cheese room is all cleaned up and returned to its season role as a backup kitchen.

From the Family:

We have been saving our salmon from Seashaken for a holiday, and Easter seemed like the perfect time to take the “Whole Fish Challenge”! Thomas filleted the fish, and “I realized I have some skills to learn in that area”. Never the less, the fish was tackled, and prepared with some simple lemon and dill flavors. All the kids elected to taste it raw, since they have a sushi fascination, and this is sushi grade fish. It came out spectacular, our friends and family were very amazed by the flavors, and we are not chefs by any means. We could not believe how bright pink it was, since certain store have been know to use dye, but our fish was almost as red as beef! We hope everyone had a Happy Easter!

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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