Check out the Webstore: http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday July 9th, 2015
Cherries from Sage Creations
Dandelion Greens from Talon de Gato
Basil from Talon de Gato
Head Lettuce, assorted from Talon de Gato
Red Bell Peppers for Preferred Produce
Yellow Onions from Seco Spice
Grape Tomatoes from Preferred Produce
From the Pacific Ocean!
I won’t re-print the whole fish update this week, if you mised it last week, check out our blog.
Dylan, Abby and Greg set sail a week ago, for the first of the King Salmon season. The sent a quick email via SAT phone, to let us know they are having a fairly good season, even though there is bad weather, making them a bit sea sick.
We will know soon how long the season is, and get some updates from Dylan when he gets back to shore. Stay tuned for updates on fillets, as well as some specail deals!
Final update: We have streamlined the CSF operations to the point that we are dropping the price on Whole fish, to the price we had for buying multilple fish. The Coho will be $9.99/lb, and we are holding smaller fish for marketplace orders unless someone wants a big one, otherwise they will be 4-6lbs.
News from Hill
Oh, from the Hill! If there were 1,000 hours in each day, maybe we could get ahead of things. The cooler design is set, we are contacting the electricians as soon as we know the needs, structural contract work is being re-designed, ect.
By the time it is finished, we hope that things are as much of a work of art, as the pieces hanging in the gallery! This is our main focus right now, so we appreciate your understanding as things take shape. The concept of integrating art in all forms: painted, vocal, sculpted, molded, cooked, grown, shown… All working together in the same building will be its own piece of art, we are just plugging away at it!!
Hillside Market now offers our products 6 days a week to the community, as a local grocery store. Check out our selection of dairy, meats, grocery and frozen foods!
*Hillside is open Thursday–Tuesday, 10am-5pm (Sunday 11am-4pm)
Hillside Pick Up Location: We have noticed that a few member have been self-customizing their shares at Hillside, picking up an extra item if they leave another. We would like to remind people that we only leave out enough food for everyone to pick up a share, not to customize. If anyone would like to substitute something, email us, and we will have you’re substitution separated.
With the summer heat, we would like to offer Hillside members the option of having us pre-bag your share and store it in the reach-in cooler inside the market for better storage. This may be the future road we take for all the Hillside shares, to better store them, but initially we have made it optional. Shares will be bagged up in the morning, like other sites, and you can check off your pick-up the same way you do for “Farm’s Market Pick-up”
Please email us if you would like to be change to this option.
Bags: We always seem to be running low on bags. Members please adhere to the 1 for 1 rule, bring a bag when you pick up a share or if you miss a week bring 2. Every now and then, we have to charge all members to replace missing bags, but hopefully this reminder keeps us from needing to do this. We would also ask member to return us bags that your farm share would fit in, and you would be happy to have it in. While wine bottle bags are something we can find a home for, they don’t hold produce well; and bags filled with animal hair are not usable.
Simply put, please help us recycle our bags, but we need usable bags to make things work!
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 had a few other shortages last week; accounts will be credited for outages. I you don’t see a credit applied by the end of the week, email us to let us know.
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.
Re-Re-Re-Scanned application! Love the bureaucracy
Farm and Marketplace News:
Summer Sourcing: We are starting to see even more 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.
Bing Cherries! We have cherries again this week, there are still some left from this season’s crop.
Overloaded with cherries from the last few weeks? Pit them and freeze them for use later in the year!
In your shares again this week, and available to stock up on the marketplace!
Kale: on the marketplace
Fresh Basil: In your share and on the marketplace
Dandelion Greens: In your share and on the marketplace
Chard: on the marketplace
Onions: In your share and on the marketplace
Baja Garlic: Last braid, no more heads left over
Salad Mix: on the marketplace
Head Lettuce, Assort: In your share and on the marketplace
Cantaloupes: on the marketplace
Cucumbers and Zucchini: on the marketplace
Tomatoes: Grapes are in your share and clusters are on the marketplace
Red Bell Peppers: in your share and on the marketplace
Cherry Tomato Tart with Basil
- 1 1/2 cups all-purpose flour
- 7 tablespoons cold unsalted butter, cubed
- 1/2 cup cold heavy cream
- 2 pints cherry or grape tomatoes
6. 2 tablespoons shredded basil leaves
- processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.
Easy Summer Pasta Salad
1 pound dry pasta (we used farfalle)
1 small yellow bell pepper, seeds removed and diced
1 small red bell pepper, seeds removed and diced
1 small orange bell pepper, seeds removed and diced
1 large seedless cucumber, chopped
1 (12 oz) jar artichoke hearts in water, drained and chopped
1 pint grape tomatoes, halved
1 cup store bought balsamic dressing (use your favorite brand)
1 cup crumbled feta cheese
1/3 cup finely chopped basil
Salt and black pepper, to taste
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
2. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.
Dandelion Greens with a Kick
|1 teaspoon salt
1 pound dandelion greens, torn into 4
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
|1/2 onion, thinly sliced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese
|1.||Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.|
|2.||Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.|
|3.||Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.|
|4.||Sprinkle greens with Parmesan cheese to serve.|
From the Mesa Top: July 9th, 2015,
Climatology 2015: The monsoon is with us. Occasionally enhanced by out of season cold fronts coming down the front range. High on the Mesa Monday and Tuesday in the 60s. Much cooler around the rain storms. The pastures are staying green, and in the favored areas are at least a month ahead of typical summer growth.
Here is a link to an excellent North American Monsoon )NAM) primer and outlook for 2105, from the Albuquerque Weather Service. A great read for weather watchers…
From the Wild: Besides the rabbit population boom, deer are in abundance. Steve saw a herd of 6, including 2 bucks with furry antlers. The swallows are more abundant than ever. Several nest sites around the farm. They love to build nests on top of light fixtures. The picture that is included is of a nest on a light fixture in the maternity ward.
Cow stories: The cows are settled in on the Forest Trust land. They are comfortable in their new surroundings, ranging further from water each day. No longer are they resting around the water tank, a sure sign that they are learning their way around their new neighborhood.
Beneficial Eggs. The cooler weather is helping the hens and pullets. They are back outside more of the time, making use of their sun-shelters. The first group of 2015 pullets has started laying eggs, so soon we will be offering their rich small eggs, with more yolk in proportion to white, and very firm yolks that stand up in the skillet or frying pan.
Also, one local farmer raises duck eggs and may be able to provide these also on the marketplace. If any of you have comments about this opportunity, please let us know. If we have enough interest it will for sure inspire us to prioritize this choice.
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