Check out the Webstore:http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday May 14th, 2015
Salad Mix from Talon de Gato
Radishes from Sol y Tierra
Kale or Chard (depending on availability) from Sol y Tierra
Spinach from Preferred Produce
Zucchini from Preferred Produce
Cucumbers from Preferred Produce
Cantaloupe from Preferred Produce
Best of Santa Fe Voting!
Waiting with baited breath…!
Construction at Hillside Market:
Slowly but surely we are making headway! We worked with Hillside to clear out some space for some coffin freezers, and now we are cleaning up the dock to prepare for the installation of our refrigeration units. We are also working side by side with the reconstruction of the Hillside restaurant, which will be under a new Chef and hopefully support the Farm to Fork mentality! More to follow!
Additionally, we are working on a sustainable method of transporting produce, in a refrigerated trailer. We are custom making a trailer to fit our needs, using similar methods as seen in this project
We will keep you updated on the progress, and exciting updates as they get closer to completion!
Again, it could never have been done without our membership support, so we thank you!
We have steaks back on the marketplace this week. It’s time to experiment to see if butcher paper helps preserve the quality any better. We are also going to do a trail with a vacuum pack machine, it’s more costly but it might be the move to make in the long run.
Check out Seashaken’s Pinterest for great recipe ideas: https://www.pinterest.com/seashaken/
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
Talon de Gato is back this week, with Leeks, salad mix and live tomato plants!
Sol y Tierra didn’t have enough kale or chard for us to have one as the share item, so it will be one of the two of them. Members who have a strong preference on which one they get, can send us an email and we will do our best to pack according.
Sol also has some Bull neck Onions, Onions that still have their greens on them, similar to leeks. Check them out!
It sounds like we have some rhubarb on the way, we heard from a farmer about 100lbs or so that we are working on getting. 2 weeks or so we think
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.
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.
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:
Spring 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.
Live Plant Sale!
To kick off the spirit spring and another growing season, Adam of TdG is going to have starter plants for members wanting to expand their garden this year. This week we have 3 varieties of tomatoes; there are 2 more types on the way (Heinz and Black Cherry). Adam will have these available through May on the weeks he is delivering for shares, along with pepper plants mid-May and parsley and basil as soon as they seem ready!
Time to get your gardening trowels out!
Butter: Email orders for handmade butter from Org cream. $30 for a 2.5# block
Kale: In your share and on the marketplace
Radishes: in your share and on the marketplace
Salad Mix: in your share and a few on the marketplace
Bull neck Onions: On the marketplace
Asparagus: on the marketplace
Bok Choy: on the marketplace
Cantaloupes: In your share and on the marketplace
Arugula: on hold
Fresh herbs: Cilantro, thyme, chives, oregano/marjoram blend and mint bunches on the marketplace
Shallots: on the marketplace
Carrots: on hold
Potatoes: Done for the season
Spinach: In your share and on the marketplace
Cucumbers and Zucchini are in your shares and on the marketplace
Tomatoes: both Grapes and cluster are on the marketplace
Red Bell Peppers: on the marketplace
- 1 (8-oz.) container whipped chive-and-onion cream cheese
- 1 (15-oz.) container ricotta cheese
- 1/3 cup chopped fresh basil
- 1 teaspoon salt
- 5 medium zucchini thinly sliced (about 2 1/2 lb.)
- 2 tablespoons olive oil
- 1 (10-oz.) package fresh spinach
- 2 garlic cloves, pressed
- 6 no-boil lasagna noodles
- 1 (7-oz.) package shredded mozzarella cheese
- Garnish: fresh basil leaves
- Preheat oven to 425°. Stir together first 4 ingredients in a bowl.
- Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
- Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
- Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, diced
- 1 1/2 pounds small zucchini, sliced
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (9-oz.) package refrigerated fettuccine pasta, cooked, or 1 (8.8-oz.) package pappardelle pasta, cooked
- 1/2 cup thinly sliced fresh mint
- 1/2 cup chopped toasted walnuts
- 1/4 cup freshly grated Parmesan cheese
- 4 ounces crumbled feta cheese
Melt butter with olive oil in a large nonstick skillet over medium-high heat; add shallots, and sauté 2 minutes. Add zucchini; sauté 5 minutes or until zucchini is tender. Stir in minced garlic, and cook 1 minute. Remove from heat; stir in lemon juice, lemon zest, kosher salt, and freshly ground black pepper. Toss in cooked pasta, fresh mint, walnuts, and Parmesan cheese. Sprinkle with feta cheese just before serving.
From the Mesa Top: May 14th, 2015, an abbreviated update
Mom’s Corner: Colleen Warshawer, mother of 6, is not only a dedicate farmer and cheese artisan at our family’s farm, but is also a retired school physiologist. Steve and Thomas pester her each week, to write something to the members, and every time, she says “What do they want to hear?” She is happy to share her wealth of stories and information with the membership, but at the same time she doesn’t want it to sound like a Christmas card. If members have some questions they would like anyone from the family to share with the group at large, we are more than happy to do so. Anything from how the progress on making our cheese production USDA certified, what crops are going in the ground at MT, how Colleen and Kim’s dog breeding is going, more stories about the herd or any other information people would like to hear more about, we are happy to share our farm’s stories with you!
Climatology 2015: A few snowflakes over the weekend again, more snow in the mountains. Monsoonal pattern anticipated middle of this week.
From the Wild: The ducks and the sandpipers are still around on the reservoir.
Cow stories: Mesa Top cows and Jim Miller Ayrshire project: Still trying to find a time to get down to Jarratt’s farm to buy a registered Ayrshire bull calf. Maybe this week…
Meanwhile the cows are eating lots of grass and the grass is growing on the pastures.
Beneficial Eggs. Excellent egg production continues. The next flock of pullets has moved to a new “shelter” next door to the laying hens, and as seems to happen every year when we move the young birds, one or more ravens immediately attacked and killed 3 before we got things in order. The solution? We moved 6 older (fully grown) roosters into their yard and the ravens have not dared to touch the ground since.
Cheese making update: Cheese making at rest. The cheese room is all cleaned up and returned to its season role as a backup kitchen.
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