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Here is what we are planning for your Beneficial CSA Share for Thursday December 17th, 2015
Apple Pomegranate Juice from
Shiraz’s Poms, Eli’s Apples, Juiced by Mesa Ruiz
Winter Squash (Butternut or Hubbard) from Mesa Top or Jubilee
Cantaloupe from Preferred Produce
Quinoa from White Mountain Farm
Cucumber from Preferred Produce
Zucchini from Preferred Produce
Holiday Closure: We heard back from a large portion of the members, supporting closing the CSA for 12/24 and 12/31. We will resume our regular operations in the New Year, January 7th 2016!
Hillside Big Move:
♪All our bags are packed, we’re ready to go…♪
This will be the final week running our distribution out of Hillside Market. Things will be business as normal this Thursday, and then we pack up that last bits and pieces to move to our new home. Our new space will be down Richards Ave, right on Calle Marie, I will get everyone the address when I remember to write it down. It’s a small church, which we are going to try out and see how it works for our needs.
Going forward, we will have a pick up option at the church, but I don’t know how well the pick-your-own share is going to work, but we will play it by ear. I have talked with a portion of the Hillside members, and I will follow up to confirm I remembered the changes we discussed. For everyone who I haven’t had a chance to talk to, please let me know where you would like to transfer your share site to.
With the move, holidays and end of year accounting, we will be a little busy, but we are feeling pretty confident in the plan for the transition.
Eggs: Please read the Mesa Top egg section, but for the time being, our chickens are not producing eggs. We will keep everyone updated on production. In the meantime, we are substituting Organic Valley eggs.
CSA Delivery Schedule:
Hillside – Ready around 10 am – 4/5pm
SFP – 1-2pm Delivery
SWK – 2:30/3pm
Commons – 3pm
Eldorado – 4pm
ABQ – 5-7pm
Members who are new to the CSA, or have not replenished their Farmigo account before, please read this!
Member accounts are not set up to stop service once your account hits $0. Most member accounts are set up on an automatic billing system, or those that don’t have this set up, pay in some regular instilment. Member accounts will receive an email notice if their account is falling below $50, regardless of if their payment is automatic or not.
Members wishing to stop their share when their balance hits zero, NEED to email us to suspend their shares! We don’t make a habit of regulating balances week to week, and don’t mind letting a family bounce a week’s worth of food to keep them feed, so we don’t stop shares when your balance hits zeros unless we know your leaving the CSA. In order to have our flexible system, where a family can wait a week to reinvest in a share, we need members to let us know when they are closing our accounts, or taking a vacation. Otherwise, we spend even more money in paying for unclaimed shares, which aren’t able to be donated by the time a member lets us know they are canceling some times.
Member, Please email you holds and Substitutions in a separate email to us, so it is not lost in a hidden chain!!
CSA Phone: 505-470-1969
*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.
More about the food…
QUINOA: who knew that there was such a thing as local quinoa? The San Luis Valley has striking similarities with the high valleys of the Andes, where quinoa is a principle crop.
The New family have been working for a number of years to perfect the growing and finishing and cleaning of the grain. Some years the crop is minimal due to weather stresses. A strong enough wind, blowing fine, sad particles, can cut down the young seedlings in June. The risks don’t end there as hail can come in the summer. This year a good crop came through.
One important thing to remember with this quinoa, which is cleaned without any chemicals, the fine dust remains. This can be dealt with fairly easily buy first soaking the grain in plenty of water and then pouring it through a screen or colander. Then repeat, for a total of 3 rinsing’s. This process has the added advantage of preparing the grain to cook more quickly as it is already somewhat puffy from the soaking.
We will offer White Mountain Farm quinoa in the share from time to time and on the marketplace always.
Raw apple Pom juice: New Mexico pomegranates harvested in early October and stored in the cooler. Johnny Alarid’s stayman winesaps. About 1/3 pom and 2/3 apples. A fresh treat for which there is no comparison. Freeze it in the plastic (leave some room for expansion as the liquid freezes)
Mesa will press for us again shortly after the New Year, and we will include the juice in the share in Mid-January or so. The final batch will be frozen and saved until late February when I hope we will be particularly excited to see local juice one more time in the share.
We should also be able to keep a modest amount of juice, frozen to keep it from fermenting, during the rest of the winter
enjoy this final distribution of 2015, and happy holidays and see you next year.
News and specials on the marketplace:
We are starting to get into our Fall 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.
Christmas Turkey: We have a few turkeys, if members would like to have a nice local turkey dinner for the holidays. We also have our Coho salmon, if you want to serve up a delicate side of fish this year.
South Texas Citrus: Hamlin Oranges and Rio Star Grapefruit
Hamlin Oranges by the Case: $50 ea
Cantaloupe: on the marketplace
Red Potatoes: On the marketplace
Roasted, Cleaned Org Green Chili: on the marketplace
Cucumbers: In your share and on the marketplace
Onions: on the marketplace
Carrots: In your share and on the marketplace
Zucchini: In your share and on the marketplace
Red Bell Peppers: on the marketplace
Winter Squash: Acorn, Pie Pumpkin and Butternut Squash on the marketplace, Hubbard Squash
Tomatoes: Grapes and clusters are on the marketplace
Christmas Quinoa Salad
- • 2 cups Quinoa
- • 1 cup water
- • ½ cup white wine
- • 1 teaspoon kosher salt
- • kosher salt to taste
- • 1 large shallot, minced
- • ¼ cup red wine vinegar
- • ¼ cup olive oil
- • 2 tablespoons orange juice
- • 1 orange, sectioned
- • ½ cup toasted pistachio’s rough chopped
- • ¼ cup dried cranberries
- 4 pieces crispy bacon, crumbled
- • 1 cup pomegranate seeds
- • ½ cup chopped fresh parsley
- • kosher salt to taste
Mediterranean Quinoa stuffed butternut squash
- 1 butternut squash
- 1/2 cubed zucchini
- 1 chopped tomato
- 2/3 cup quinoa
- just above 1 cup hot water (2:1 water and quinoa)
- handful of black pitted olives
- 100 g cubed Feta (3.50 oz.)
- 1/2 tbsp. dried oregano
- grated Parmesan cheese (optional)
- extra virgin olive oil
- Preheat oven to 200°C (400°F). Halve the butternut squash, arrange the two halves on a baking tray and sprinkle some salt and a few drops of olive oil. Cook in the oven for 30-35 minutes.
- While the squash is roasting, add a splash of olive oil to a pan and heat to a medium temperature. Add the zucchini and cook for 3-4 minutes with the lid on until it softens.
- Add the oregano, tomatoes, olives and quinoa to the pan followed by the hot water. Add salt to taste. Cook for about 10-15 minutes until the water has evaporated and the quinoa is cooked. Turn off the heat and add the Feta cubes to the mix.
- Once your squash is done, scoop out the seeds and most of the flesh. Distribute the veggie quinoa mix evenly between the two halves.
- Sprinkle some grated Parmesan cheese on top and put back in the oven to bake for another 10 minutes.
- In a medium pot, combine the water and the white wine, and then add the rinsed and drained quinoa and the salt. Whisk everything together and heat over medium heat until lightly simmering.
- Turn the heat to low and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off and remove the pot from the stove and let it sit another 10-15 minutes.
- Remove the lid and fluff the quinoa with a fork and set aside to cool
- In a small bowl combine the shallots, vinegar and olive oil and orange juice and whisk together.
- In a large bowl combine the cooled quinoa and the olive oil mixture, tossing to coat the quinoa. Season to taste with kosher salt
- Gently fold in the oranges, pomegranates, pistachios, dried cranberries crumbled bacon and fresh parsley. Season with kosher salt and transfer to a serving platter.
Maple Cinnamon Quinoa Bake
- 2 ½ cups cooked quinoa
- 1/3 cup almond butter
- 4 eggs, beaten
- 1/3 cup unsweetened almond milk
- 1/3 cup maple syrup
- 1 tsp. vanilla
- 1 tbsp. cinnamon
- Preheat oven to 375 and line 8 x 8 oven proof glass baking dish with parchment paper
- In a large bowl mix cooked quinoa with almond butter and set aside
- In a separate bowl mix together the remaining ingredients then combine with the quinoa and mix everything together
- Pour mixture into the parchment lined baking dish and bake for 35 minutes until set and golden on top
- Remove the bake from the parchment paper as it will steam and cool completely
- Cut into squares
From the Mesa Top: December 17th, 2015
Climatology 2015: The shift back to wet weather came in a big way. It was well anticipated by the weather service. Almost an inch of moisture, between the rain and then the snow that followed on Saturday and Saturday night. Around 10 inches of snow on the ground at Mesa Top on Sunday morning. The main and somewhat unusual feature was the wrap around effect, which means that after the low pressure center was past us and gone to the east, the counter clockwise circulation was so strong that precipitation came down from the north east, around the back side of the storm. Typically our moisture comes on the front side of the storm, as tropical moisture is drawn up from the Southwest.
With the ground not frozen underneath, the snow melted from below and the ground has had a chance to soak up the snow and continue to add to the subsoil moisture that will bring us cool season grass growth in the early spring.
And now close on the heels of that storm, another, colder one is blowing through with fine, arctic snow and winds.
From the Wild: Ice on the reservoir now. The short days and low sun angle mean no real warm up during the day except on protected, south facing areas.
Cow stories: Our wounded cow has made great strides (hahaha) since last week. She can reach forward with her bad leg so even though it is very tender and she cannot put her full weight on her wounded foot, she is moving at almost a normal gait. We got a diagnosis for her condition: radial nerve paralysis. She is ahead of a typical recovery schedule.
Two more calves at Scott and Julie’s. 5 mommas and 6 calves. One wounded calf at Mesa Top, and one left that does not look very far along in her pregnancy. That’s it for the first calves for the heifers from summer 2013; interestingly the 6 mommas who calved all did so in less than a two week period. These heifers were kept totally away from our bulls until they were all exposed to the bull, a medium sized lad who was a good choice for the smaller, first time heifers, was introduced to the herd.
The pastured cows have come home, because that is what they do when the snow arrives. Bow, a cow from the first group who were born at Mesa Top in 2008, looks to be bagging up. Maybe a calf from her in the next week or so. We need to move her down to the maternity ward and coral.
Beneficial birds No new news from the hen house. Happy, healthy hens, just not a lot of eggs yet
Cheese making update: . No new news.
Our farms and farmers thank you for your support,
Happy Holiday, we will see you in 2016!
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA