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Here is what we are planning for your Beneficial CSA Share for Thursday May 28st, 2015
Radishes from Solar
Carrots from Solar
Green Onions from Solar
Salad Mix from Talon de Gato
White Russian Kale from Talon de Gato
Cucumbers from Preferred Produce
Zucchini from Preferred Produce
Store front at Hillside!
Something we have been talking about for years, but it never seemed to get off the ground, is the idea of Hillside being a store front for Beneficial products the other 5 days of the week. Well, as of Saturday, we have started things off with a bang and now have 50+ local and Organic staples available to the community 6 days a week! We don’t want to stop with just this selection; we want to build up a market to support what the community needs. For items you would like us to consider carrying at Hillside, please write them on the request log!
Having a store front helps us offer even more products to our customers that wouldn’t work for the CSA model, such as milk. We don’t offer milk, because it would spoil while waiting for pick up. Also, more availability to customers builds demand, which drives our expansion of product, as members have seen in the last year. Food access is never an exact science, but step by step, we continue to strive to be the communities’ source for great local food!
Stop by Hillside to see not only your favorite CSA foods, but also some great new additions to the selection: Milk, Yogurt, Olive oil, Pasta, Coconut Water and the famous Luque Bison Meat Sauce!
*Hillside is open Thursay-Tuesday, 10am-5pm (Sunday 11am-4pm)
Community Day at Hillside!!!
We will be supporting Hillside’s Community Day Festival this Saturday, 5/30. Beneficial will have a booth to promote our CSA and all our collective group strives to contribute to the local community. Additionally, we will be slow smoking our Seashaken salmon on cedar planks, for sampling! Be sure to stop by, it should be a really great event!
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!
On the delivery front, we are making some progress this week! We bought our trailer, and are working on insulating it and installing the refrigeration to keep produce at optimal temperatures during transit!!
It may just be my male side, but a new piece of equipment seems to deserve a few Tim Allen caveman grunts: ”Arrugh ugghhrgh hogh roighugh urgh arrghhargh” – Tim Allen
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 a few steaks back on the marketplace this week, we are between cutting fish up.
We did the trial cryovac test a week or so ago, and it is looking like that is the next step for us to take. Ideally, we find a unit that helps on the salmon and the MT cheese; it just may take a little while. Luckily, we are moving through the wrapped steaks quickly enough that isn’t an immediate issue.
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 and Solar are back this week! Roots and greens in shares!
Not to complain about all the rain, but can we have it spread out a bit? TdG’s soil is currently suitable for making Adobe siding, which doesn’t have the best impact for growing, but we hope things dry out soon.
We met up with Ben, of Allicin’s Ranch for the gourmet Baja Organic Volcanic Garlic! The infamous Garlic bus rolled into Hillside last Thursday, and we loaded up on garlic heads and some of the magnificent garlic braids, truly a work of art in themselves! In previous years, the braids were put in shares, but we decided this year that they take up too much of the share value, so they will just be on the marketplace, and garlic heads will be in shares.
Read more about Ben and Floyd, and track the Garlic Buses progress as they migrate to Idaho
I just wanted to leave the Frisco Farm pictures in again this week, they are really great!
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.
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 Plants are back this week, 3 varieties of tomato plants available. Chili plants didn’t fair too well, so we might not see them, but we’ll see.
Butter: Email orders for handmade butter from Org cream. $30 for a 2.5# block
Kale: 2 types in your share and on the marketplace
Radishes: In your share and on the marketplace
Sugar Snap Peas: On the marketplace
Baja Garlic: Braids and Heads are on the marketplace
Salad Mix: In your share and on the marketplace
Collards: On the marketplace
Cantaloupes: on the marketplace
Carrots: In your share and on the marketplace
Blood Beets: on the marketplace
Arugula: on the marketplace
Fresh herbs: Dill, on discount $1/bunch!
Apple Mint and Cilantro on the marketplace
Carrots: In your share and on hold
Green Onions: On the marketplace
Spinach: on the marketplace
Cucumbers and Zucchini: in your share and on the marketplace
Tomatoes: both Grapes and cluster are on the marketplace
Red Bell Peppers: on the marketplace
Zucchini, Kale, and Tomato Saute
SERVINGS 6 UNITS US
1 tablespoon extra virgin olive oil
1 onion, sliced thinly
4 garlic cloves, minced
2 large zucchini, thinly sliced
5 tomatoes, chopped
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon crushed red pepper flakes
1⁄2 teaspoon salt (to taste)
2 bunches kale, stems removed and leaves roughly chopped
- Heat oil in large skillet over medium heat, and saute onion until tender.
- Then add garlic and cook for another minute.
- Add zucchini, tomatoes, basil, oregano, pepper, and salt, and let cook until zucchini is fairly tender and tomatoes are falling apart (about 10 min).
- Stir in kale and continue to cook until kale is wilted and tender.
GRILLED CHICKEN, GREEN ONION AND RADISH SALAD
- 1 large chicken breast (about 3/4 pound)
- 2 bunches green onions
- 2 bunches radishes, halved
- 1/2 cup toasted and crumbled sliced almonds
- 1/3 cup chopped fresh mint
- 1 tablespoon lime juice
Prepare a grill for medium-heat cooking. Grill chicken until browned and cooked through, turning occasionally, about 12 minutes. Place onions and radishes in a grill basket or on a vegetable grilling screen to prevent them from falling though the grill grates. Grill, turning frequently, until browned and softened, about 4 minutes for green onions and 8 minutes for radishes.
Allow chicken and vegetables to cool slightly, then shred or dice the chicken and coarsely chop the onions and radishes. Place in a large bowl with almonds, mint and lime juice, and toss.
From the Mesa Top: May 28th, 2015,
Climatology 2015: Monday night we had quite a downpour in the middle of the night. Thursday night we more gentle, soaking rain. Saturday it rained on and off all day, and then turned to snow for a while, with a little bit gathering under the trees at Mesa Top. Now Monday night and rain is threatening, with predictions of possibility of rain Thursday and Friday. This is the 4th week of dramatically below normal temperatures. It will be interesting to hear the statistics for May’s weather.
There was a humorous comment from local radio that residents returning by air were commenting that they were afraid the pilot had gotten lost as the circled the city preparing to land: it was green in the desert.
From the Wild: Deer tacks all around the country side. Also the plaintive shore bird has become more tolerant of people and yesterday I got up real close to it, and now am thinking that these are killdeer, a relative of the sandpiper. One of these has a distinct white and black ring on his neck, and the sound they make sounds a lot like this, recorded from a properly identified killdeer:
Open this link and click on the Killdeer sound link if you are curious: http://www.allaboutbirds.org/guide/browse/38,15/
Cow stories: Arnold recovered nicely from his cold, and turns out he was not alone as the momma cows also picked up slight coughs from the cold and rain. It is hard to imagine dairying in cold and wet climates. Lots of grass, but also mud, and a great breeding ground for various bacteria.
Arnold has figured out how to get his chance to nurse. He joins in when Abigail’s heifer who is now called Norma, is nursing and Abigail doesn’t fuss. But he is a slow nurser: he takes a lot longer than Norma to fill his belly. So we are separating the calves from the mommas at night. Then in the morning we bring the mommas to the milking stanchion and reward them with a mix of organic corn and alfalfa pellets, just a few pounds. We let Arnold out first, to nurse for a while before Norma races over to join him.
Abigail tolerates this arrangement as she is busy enjoying her treats. And Arnold gets a full belly to start the day,
Beneficial Eggs. With more breaks in the rain, the chicken yard has dried out and the flocks have returned to more normal outside digging and foraging. They still like the dry, indoor roosting and nesting area, especially for dust bathing. They also like to lie in and by the doorway where it is warmest, stretching their wings and soaking up the sun.
Cheese making update: We are working on a design to divide the cheese room in a way that fully separates the cheese room from the rest of the house by making it smaller and adding its own direct entrance, with no entry from any part of the house. The remaining portion of the former cheese room will become a permanent, smaller kitchen. The isolation of the cheese room, so that to enter it one must walk outside, is a requirement of the FDA food code, which is one of the regulations on which the NM dairy inspection is based.
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