Member message for Beneficial Farm, CSA for distribution of June 11th, 2015

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

Here is what we are planning for your Beneficial CSA Share for Thursday June 11th, 2015

Garlic Scapes from Jubilee Farm

Pink Turnips from Vida Verde Farm

Carrots from Solar

Chard from Talon de Gato

Parsley from Talon de Gato

Salad Mix from Talon de Gato

Onions from Seco Spice

Member news:

Store front at Hillside!

For anyone who hasn’t checked out the selection over at our grocery section at Hillside, its well worth stopping by.

We added on Org Chickens, whole and breast pieces, along with other staple foods. As demand grows, we will be increasing the selection for provide more and more access for great food in the area!

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)

 

Best of Santa Fe Voting!

Waiting with baited breath…!

Construction at Hillside Market:

We should be ready to get our walk-in fridge unit ordered; we have been updating our design down to the last detail and really feel we made the most efficient choice on our design!!

On the trailer, we are almost done with the insulation, now working on getting the refrigeration installed and running correct, and mounting the generator, not a moment too soon for the heat that’s just not letting up!

We might be only about a week away from completion on the trailer, should be testing things out Wednesday to see how they are working!

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

Salmon!

We are out of steaks this week, we are between cutting fish up.

Check out Seashaken’s Pinterest for great recipe ideas: https://www.pinterest.com/seashaken/

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

Introducing Santa Fe Granola CO!

It goes to show you how awesome the granola is, we sold 15lbs last week, and one person loved it so much they bought 10lbs!!

Heaven in a Bag

My love affair with Santa Fe Granola began a few weeks ago, when I scoffed down a few samples at the Santa Fe Folk Festival. I’m not a granola person. I’m a nut and whole grain person. I couldn’t get this granola out of my mind because it’s chunky with pecans and walnuts and other wonderful crunchy things. I went back to the sample table, but the granola people had already left for the day. I searched for the product in shop after shop at the Plaza. Finally, got back to Mass. thinking “Oh, it was just a vacation thing,” but still couldn’t get the lusciousness out of my mind. I ordered on a Sunday. It arrived on a Wednesday, and I’ve been eating it every day since: topping on plain Greek yogurt, on oatmeal, fresh out of the bag. I’d love to experiment with using the granola in cookies. If anyone has, could you please post the recipe? 

Summer Heat is upon us once again!

While we continue to try to get our construction project finished, we want to remind members about some of the tips to combat the heat’s effect on the produce shares. As hard as we try to get the produce from the farmers to your table without the elements affect it, the summer is our hardest time of the year for us.

Delicate greens are the first affected by the heat, but never fear. If your greens or even roots in your share are dehydrated when you get them to your house, give them a soak in warm water for 15-30min and then put them in the crisper of your fridge. If the share item is a head of lettuce or long stem leafy green such as kale or chard, you can trim the base of the stalk much as you would a bunch of flowers to allow the plant to absorb water more directly.

We are working towards a walk-in cooler at Hillside as well as a refrigerated trailer to tackle this issue, but until all our ducks in a row, we want to remind members how to bring the greens back to life.

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:

The return of Intergalica products!

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

EBT Update:

Go figure, again they didn’t get the contract! Got to love bureaucracy

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 no tomatoes though, but we have 5 different herb plants available.

Adam thinks he will have some fig trees (not just any fig trees, but a real piece of history) later in the summer so start thinking about where you are going to plant yours!

Butter: Email orders for handmade butter from Org cream. $30 for a 2.5# block

Kale:  Adam’s white Russian Kale is on the marketplace

Chard: In your shares and on the marketplace

Onions: In your shares and on the marketplace

Parsley: In your shares and on the marketplace

Pink Turnips: In your shares and on the marketplace

Lettuce, Romaine: On the marketplace

Cilantro: On the marketplace

Mustard Greens: On the marketplace

Radishes: On the marketplace

Baja Garlic: Heads and Braids 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

Arugula: On the marketplace

Spinach: on the marketplace

Cucumbers and Zucchini: on the marketplace

Tomatoes:  both Grapes and cluster are on the marketplace

Red Bell Peppers: In your share on the marketplace
Caramelized Turnips With Capers, Lemon and Parsley


INGREDIENTS

  • 3 pounds small turnips or daikon radish
  • 3 tablespoons olive oil
  •  Salt
  •  pepper
  • 2 small garlic cloves, finely chopped
  • 1 tablespoon capers, rinsed and roughly chopped
  •  Zest of 1/2 lemon
  • 3 tablespoons flat-leaf parsley, roughly chopped
  •  Juice of 1/2 lemon, or to taste

PREPARATION

Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.

Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.

Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

Tomato Salad with Parsley Vinaigrette

 

  • INGREDIENTS
  • 1/2 cup fresh parsley
  • 1/3 cup olive oil
  • 3 tablespoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 small garlic clove
  • Coarse salt and ground pepper
  • 6 plum tomatoes, cored and quartered

DIRECTIONS

  • In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.

 

From the Mesa Top: June 11th, 2015,

Climatology 2015: Amazing green pastures.  It looks like August of a good monsoon year.  Some cool season grasses on favorably situated areas are nearly a foot tall and tender and verdant.  The meteorologists report that El Nino conditions are fully under way, which means above average rainfall on an ongoing basis.  This week the first two pacific tropical storms got their names:  Hurricane Andres and Tropical Storm Blanca.  Both are showing possibilities of influencing New Mexico weather by this weekend.  Not that we will have hurricanes here, but the moisture associated with the storms might find its way north and east from the pacific to reach us.  Meanwhile 3 hot days in mid-week, that really gets the grass growing.

From the Wild:  a large variety of birds are around now.  Among the more noticeable are the swallows, swooping barn feasting on the insects.  Mourning doves are all around where there is chicken feed and other grain.  Loud and opiniated ravens are also plentiful.  Hummingbirds are buzzing around the countryside.  The sudden explosion of wild flowers is an attractant for some birds and native polinators.

Cow stories:  We made the next step in normalizing Arnold’s daily life.  Calves with mommas all of the time.  Arnold just has to pay attention and get his nursing in when his big sister decides its time. It is a bit nerve wracking to see him, sort of dazed and confused and unclear on the concept.  But he IS figuring it out. Hunger and the need for survival is a major incentive.  All three calves are busily grazing, alongside the mommas.  This one of the extra benefits of letting the mommas raises their calves:  the young ones learn early how to act like cows.

We have seen the cow herd’s water consumption spike as the weather has warmed up.  But they all look great.  Calves are fat and momma’s bodies in great shape.  In the next week or two we will move the herd to a pasture we are leasing from the Forest Trust, which is north of our furthest north lease land by just half a mile.  We will be walking them up Arroyo Salado Road and along county road 51 for about half a mile until we get to the Southeast gate of the Forest trust property.  That pasture is looking good and ready for a large herd for a month or two

Beneficial Eggs.  Another 200, day old chicks arrive tomorrow.  We are building up the flock by once extra increment of 200 in hopes of keeping higher egg production this coming winter so our retail outlets can have full supply when demand is greatest.  We see demand drop during the summer and we often have a fall shortage, so we started one batch of pullets early and are starting another one late so they will come in during mid-winter, another typical low production time.  All we have to do is come up with a way to keep the young birds warm during the coldest months.

Cheese making update:   No new news from the cheese room / 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

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