Check out the Webstore: http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday June 18th, 2015
Mixed Lettuce from Talon de Gato
Fresh Shallots from Talon de Gato
Zucchini from Preferred Produce
Cucumber from Preferred Produce
Cantaloupe from Preferred Produce
Red Bell Peppers from Preferred Produce
Grape Tomatoes from Preferred Produce
Garlic from Allicin’s Ranch
News from Hill
Beneficial products are now carried 6 days a week on the shelves and coolers of the Hillside market. In addition to our regular selection of great local foods, many great staples are also available for customers. As community support grows, so will out selection of food, so keep stopping by, and let us know what you would like to see carried on the shelves.
Art Markets and Restaurant Updates: The Friday Art market at Hillside has been getting more and more popular, so now it will be also open on Saturdays! Starting next weekend, the Friday and Saturday Art market will run through the first weekend in September.
With all the great change and planning going on, we haven’t brought you up to date on the future of the restaurant at Hillside. With the closing of Epazote a few months ago, many thing have been changing, but for the best!
We would like to introduce Chef Mark Connell, the new owner and head chef of the restaurant that will be opening at Hillside hopefully in August!
Since Mark came to Santa Fe around 2010, he has endeared himself to the community with his true flashes of brilliance. After a well-established career at Max’s, Arroyo Vino and Tomme, Mark is bringing his skills to Hillside for the next stage in his culinary adventure. We won’t try to replicate the numerous articles on the success and admiration Mark has earned through his time here, so please read up on him for more. http://www.localflavormagazine.com/at-the-table-chef-mark-connell/
With the growth of the CSA and one of “the most provocative chefs in town” opening up shop, what more can we ask for? Well, maybe just plans to build a new, larger green house at Hillside! Things are in the early stages, but Hillside is working with LANL to build a sustainable greenhouse (hopefully using Aquaponics), that will help grow produce for the kitchen as well as help the CSA.
BFCSA, Hillside and Mark are working closely together to continue to grow our symbiotic partnerships, and with a few long months of hard work, we should see our dreams keep taking shape!
*Hillside is open Thursday–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 have the trailer in operation this week; the generator is the only last piece being worked on.
Again, it could never have been done without our membership support, so we thank you!
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/
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
Granola! We won’t beat you to death on it, but if you are a granola lover, beware trying this, because you might get hooked. The MT family is vetting every batch, nay, every few packages of a batch… just to make sure it all so tasty!
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.
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!
Keep passing along your input on marketplace offerings, Steve and Thomas have a few more contacts we are looking into.
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: On Hold, the nursery might be all out in the field. Keep Adam’s Fig trees in mind, maybe mid-summer we will have them available.
Butter: Email orders for handmade butter from Org cream. $30 for a 2.5# block
She’s my Cherry Pie! Sour Cherries are available in limited quantities this week! The cherries are medium-sour, so they might be best suited for some baking where a little sweetness can be added.
Oh Snap… Peas! – We got a few lbs. of snap peas this week!
Perilla – I had to look this one up, it’s a member of the mint herb family. Prevalent in Korean cooking, Perilla can be pickled in Kimchi, steamed with soy sauce over rice and it pops up in some Korean Barbeque recipes.
Kale: On Hold
Chard: On Hold
Onions: on the marketplace
Parsley: On Hold
Pink Turnips: On Hold
Lettuce, Mixed: In your share and on the marketplace
Baja Garlic: Heads are in your share and Braids are on the marketplace
Salad Mix: On Hold
Collards: On Hold
Cantaloupes: on the marketplace
Carrots: On Hold
Arugula: On the marketplace
Spinach: On Hold
Cucumbers and Zucchini: In your share and on the marketplace
Tomatoes: Grapes are in shares and clusters are on the marketplace
Red Bell Peppers: In your share on the marketplace
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot
Roasted Tomatoes with Garlic
4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
From the Mesa Top: June 18th, 2015,
Climatology 2015: The early summer moisture tap is supposed to be cut off later this week. 90+ degree weather in Santa Fe. There has been a lot of grass growth out on pasture. Now we come into “normal” June. Low humidity and high temperatures, and cool nights. From a crop production standpoint at Mesa Top, where water is our limiting resource, this means the garden is like a MASH unit, trying to keep the plants alive until the monsoons arrive, with cooler temps and more humidity and rain.
From the Wild: Last time I wrote about the birds. I got the wording all messed up about the ravens: I meant to say that they are very opinioned. They are loud and talkative. The Killdeer had 4 babies running around the shores of the reservoir. By now they may already be in flight.
Cow stories: Now it is time to brand the 3 calves that are at home, and send them and their mommas back to the herd. Arnold is fully adapted or is it adopted… He gets along just fine on his own with his big sister and adoptive mother.
A couple of cows out on the range are starting to look heavy with calf. We may start to see some early calfer’s in end of July, beginning of August. We are sure not going to be ready to milk then, so we will see how that goes.
This weekend the herd should move up to Forest Trust pasture, which is in great shape. The Forest Trust fencing crew is fixing up the fence along the county road, which is essential for this herd, with its small group of compulsive fence crossers.
We had hoped to move them this past weekend, but just weren’t ready. This led to an error filled weekend in which the compulsive fence crossers found a weak area of the old fence, and tried to sneak into our next door neighbor’s beautifully landscaped yard. They were caught eating flowers and trampling the vegetable garden. They were not successful at sneaking through. Several times we thought they were successfully chased back onto the Herrera Ranch, but instead they had moved up into the rocky areas just below the mesa, and then when dark came they would sneak down again. Finally this morning, the outlaws were rounded up, and walked to water, and then east to the far end of Herrera’s Ranch where they joined the more obedient members of the herd. And our ace Navajo family sent over some help and we repaired the week section of fence.
Beneficial Eggs. The next group of pullets is settling in nicely, the current (small) flock of turkeys is out on pasture. Another larger batch of turkeys will arrive in a couple of weeks. We should be in the turkey business for Thanksgiving again this year (after skipping last year). Our hatchery said demand for turkeys has soared with the Avian Flu and its effects in the Midwest. We will keep you posted when we are ready to take turkey orders for the fall.
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