Member message for Beneficial Farm, CSA for distribution of January 7th, 2016

Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for Thursday January 7th, 2016

Org Roasted and cleaned Green Chili from Beneficial Farm

Spinach from Preferred Produce

Red Cabbage from Cerro Vista Farm

Carrots from Schwebach Farm

Onions from Schwebach Farm

Cucumber from Preferred Produce

Zucchini from Preferred Produce



Happy New Year!!

I am sure I am not the only one still wishing the break was longer, and still forgetting to write 2016 instead of 2015, but what can we do. Boldly we charge into the New Year, ready to raise to the challenges we might face, and ready to see spring soon.

We are all moved out of Hillside, minus owing them a hand on the final dump runs. One of the handy things about our CSA is we can break down camp really easily, we are the gypsies of local produce ha-ha. We might change our plans about the new distribution point, given some new information, but we are still having discussions about it. This week will be kind of up in the air as far as where we will be packing shares out of, but this won’t impact our distribution. For those of you who were planning on picking up at the church, we will arrange a home or office delivery for you. We realized we were spoiled at Hillside, maybe that made us a little picky, but we want to make sure that our next location is as perfect a fit as it can be.


Eggs: Mesa Top Eggs Are Back! The chickens are happy, with plenty of feed, and they are producing very well for this time of year. Anyone who put their egg shares on hold till the MT birds were back producing, please email us, and we will get you set back up.


Member  Reminder:

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:  On the marketplace

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.

We have Quarts and Pints available on the marketplace


News and specials on the marketplace:

We are starting to get into our Winter 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.

Red Potatoes: On the marketplace

Spinach: In your share and on the marketplace

Red Cabbage: In your share and on the marketplace

Red French Fingerling Potatoes: On the marketplace

Roasted, Cleaned Org Green Chili: In your share and on the marketplace

Cucumbers: In your share and on the marketplace

Onions: In your share and 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 and Butternut Squash on the marketplace,

Tomatoes:  Grapes and clusters are on the marketplace


Hatch Chile Croque Monsieur


For the hatch chile cream sauce:

  • 1 Tbsp. butter
  • 1 clove garlic, minced
  • 1 Tbsp. flour
  • 2 hatch chiles, roasted, seeded, and chopped
  • 3/4 cup milk (I use 2%)
  • Salt
  • Pepper
  • 1/4 cup grated Monterrey Jack


For the sandwiches

  • 6-8 slices of bread
  • Deli sliced ham
  • 3-4 slices of cheese
  • 1/4 cup chopped roasted hatch chiles
  • 1/4 cup grated Monterrey Jack


  1. Preheat oven to 400.
  2. Over medium-low heat melt the butter and add the garlic. Stir until butter begins to bubble.
  3. Stir in flour and cook for 1-2 minutes.
  4. Stream in milk and whisk until smooth and then add the chiles.
  5. Bring to a boil, reduce heat and simmer for 3-4 minutes, until thickened. Add Monterrey jack and whisk until melted. Remove from heat and add salt & pepper to taste.
  6. Lightly toasted slices of bread directly on the oven racks for ~2 minutes (just enough to make them a little sturdier, not brown).
  7. Place a rack over a baking sheet.
  8. To build the sandwiches, lay half the slices of bread on the rack and top each with sliced ham.
  9. Spoon hatch cream sauce over the ham.
  10. Top with sliced cheese, remaining chiles, and the other slices of bread.
  11. Spoon the remaining cream sauce over the tops of the sandwich, cover with the remaining grated cheese.
  12. Bake in the oven for 5 minutes and then switch the broiler on for 1-2 minutes, until cheese is bubbly and browning.


Green Chile Cornbread Recipe



  • 1 cup plus 2 Tbsp. cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 Tbsp. baking powder
  • 1/4 cup sugar
  • 1/2 cup (1 stick) softened unsalted butter
  • 1/2 cup sour cream
  • 2 eggs
  • 1 3/4 cups milk
  • 2 cups of chopped, roasted green chiles
  • 1 cup corn (frozen is fine)
  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)


1 Preheat oven to 400°F. Grease a 8×12 inch baking dish.

2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

3 Bake for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
red cabbage slaw with sesame and feta recipe



This recipe is vegetarian, gluten-free and can easily be lactose free by using good quality mayonnaise in place of the feta. Normal green cabbage can be used in place of the red, no worries! To toast the sesame seeds, toast in a dry pan over medium heat, stirring constantly until golden. Serves 4-6

  • 200g (about 1/4 medium) red cabbage
  • 2 medium carrots, grated
  • 1/4 red onion, thinly sliced
  • small bunch of flat leaf parsley
  • small bunch (6 leaves) sorrel (optional)
  • 3 Tbsp. sesame seeds, toasted
  • 80g feta cheese
  • 3 Tbsp. cider vinegar/lemon juice
  • 5 Tbsp. extra virgin olive oil
  • Freshly ground black pepper


Finely shred the cabbage, I find using a bread knife helps to get the slices really nice and thin. Roughly chop the parsley (I also finely chop the stalks and add these). Remove stems from Sorrel and discard, stack the sorrel leaves on top of each other and roll up lengthwise to form a cigar shape, then finely shred. In a large bowl, add the cabbage, carrot, onion, parsley, sorrel and sesame seeds. Mix to combine.

To make the dressing roughly crumble the feta into a small bowl (not too finely as you still want a few chunks after mixing). Add the vinegar/lemon juice, oil and a few grinds of black pepper. Mix to just combine. This can be prepared up to this stage a few hours in advance.

When ready to serve pour over as much dressing as you would like and mix salad to thoroughly combine



  • potatoes, halved, boiled and peeled – 4
  • red cabbage, finely shredded – 1 cup
  • coriander seeds – 1/2 tsp
  • cumin seeds – 1/2 tsp
  • salt to taste
  • onion, finely chopped – 1
  • green chili, chopped -1
  • garam masala powder – ¼ tsp
  • red chili powder – 1 tsp
  • dried mango powder (amchoor) – 1 tsp
  • oil for shallow frying


  1. Take a mixing bowl. Add all the ingredients to it except oil, and mash well.
  2. Divide the mixture into 8-10 equal sized balls. Gently flatten them into a round shape. Keep the mixture balls in a fridge for 1 hour minutes. (You can also roll these balls in breadcrumbs, if you wish)
  3. Heat a flat pan on medium. Add some oil to it, and shallow fry the balls till they turn golden brown. Serve hot with your favorite ketchup or chutney. Enjoy!




From the Mesa Top: January 7th, 2016

Climatology 2016: Well Well Well, nothing but snow and cold up on the mesa.  About 16 inches of snow in the 2-day storm that devastated eastern New Mexico.  No wind, so we were spared that challenge.  After that storm it was 5 days until the temperature wet up to freezing.  And maybe 3 hours of good sunshine for the solar electric panels to harvest.

Now we are looking ahead to 4 storms in 5 days.  Again it will be a stretch of time with little or no sunshine.  We New Mexicans get grumpy when the sun abandons us and this week will be a challenge

The ground is well frozen.  The ice on the reservoir is not 3-4 inches thick.  It is a challenge to keep water flowing and pipes from freezing.  Usually this kind of cold hangs on for a couple of weeks and begins to abate as January progresses.

From the Wild:  With a long lasting covering of snow, it is an interesting time to watch for animal paths and trails.  We found deer and coyote trails across many apparently sections of the landscape

Cow stories: Our wounded cow is 100% recovered.  We did not get Bow to the maternity ward in time and she calved in the snow and lost her calf.  Steve was devastated and resolved to be doubly vigilant with the rest of the herd.  He noticed the last of the heifers suddenly (in a day or two) bagging up tremendously.  He moved her right to the maternity ward where she settled down to the easy life and escaped the exposure of the big snow. She calved the day the snow stopped flying.  Steve stood by as she showed her frustration with the little fella who just couldn’t get up and stay on his feet.  She did not clean him up as much as momma cows usually do, but the greasy cover from birthing is a bit of an insulator somehow helping to keep the calf warm.  Finally, with a little encouragement from Steve he stayed on his feet and started stumbling around trying to find the business end of momma cow.  When he finally did he latched on and nursed vigorously for what seemed like at least 15 minutes.

He bedded down in a protected corner of the maternity ward, in a deep and clean bed of grassy hay, and was up following at momma’s side the next morning.  After a few days they rejoined the rest of the herd, and the youngest calf joined his rambunctious cohorts, racing around the yard and generally giving the momma cows fits.

Beneficial birds  The hens have made a full recovery and egg production is at a good level for CSA and COOP retail.  The hens are getting the royal treatment:  Plenty of super high quality special feed from embudo valley, and excellent alfalfa to pick through.  The eggs should be better than ever.

Cheese making update:  . renovation to the cheese room is next up on the construction priority list.

Our farms and farmers thank you for your support,

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA



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