Check out the Webstore: http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday January 28th, 2016
Romaine Lettuce from Preferred Produce
Zucchini from Preferred Produce
Cucumber from Preferred Produce
Spinach from Preferred Produce
Kale from Preferred Produce
Carrots from Schwebach Farm
Onions from Schwebach Farm
We are not quite sure if we will be moving into our new home this week, but that was the plan. We won’t plan on any changes to the way we have been doing things the last few weeks, it will just be a relief once we move in.
Heads up to changes: We will obviously have Oshara Village as a pick up option for members, though I only know of 2 that are interested. This will also become the new location for where unclaimed shares are picked up on Friday, and members will have until Sunday evening to pick them up. We will have to review the delivery times based on our new location, but we will try and keep them close to the same.
We are considering closing down the Common’s as a pick up location, as we are down to only 1-2 members. We will reach out to those members, and discuss further, but it just doesn’t appear to be a needed location. We have a lead on a downtown location we have on our plates to talk to, which might be a strategic location.
With these changes to pick up locations, we also thought it would be fair to change out home delivery fees. Since we started home deliveries, we went from a few houses scattered across the city, to having more or less a route we can take throughout the town. We have lost a few members because of trouble with pick up locations, so we need to make sure we have flexibility. Keep passing along your input!
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…
Upcoming Share items:
Just a heads up on a few things we are planning in the coming weeks: Coming shortly, we are including a pint of Wild-Flower honey, the first of a darker honey in a while! Just in case you were planning on buying a jar of honey next week, we wanted to let you know it was coming in the shares soon!
New: We are giving a few things a try this week, hopefully they live up to their hype!
Local Organic Tortillas! Matthew Cordero makes small batches of traditional flour tortillas using Organic flour in Taos. We are starting out with the Homestyle 6”, and if we hear back positive reviews, we will add the burrito size.
We are also going to try out Zoe’s Meats, a company that specializes in low nitrate charcuterie meats, such as salami, pepperoni, prosciutto ect. We are going to start off with the pepperoni, and probably look at the salami next. We have to see how things go, but my eyes are already on the bacon and prosciutto, but we’ll see how things go.
We also added provolone and muenster cheese to the marketplace! Anyone else see a meat and cheese plate in their near future.
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.
Yellow Potatoes: On the marketplace
Sweetgrass Beef Sticks: Back on the marketplace
Radish: On the marketplace
Turnips: On the marketplace
Cantaloupe: On the marketplace
Spicy Salad Mix: On the marketplace
Kale: In your share and On the marketplace
Spinach: In your share and on the marketplace
Red French Fingerling Potatoes: On the marketplace
Roasted, Cleaned Org Green Chili: 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: In your share and on the marketplace
Winter Squash: Acorn, Pumpkin and Butternut Squash on the marketplace,
Tomatoes: Clusters are on the marketplace
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.
- 4 tablespoons olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
- 1 cup frozen corn kernels (4 ounces)
- 1/4 cup chopped fresh cilantro (optional)
- 4 (8-inch) flour tortillas
- 2 cups grated pepper jack cheese
- Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
- Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
- Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
- Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
White Bean and Kale Stew
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- Coarse salt and freshly ground black pepper
- 1 can (15 ounces) whole tomatoes, chopped (juice reserved)
- 1/2 pound small red potatoes, scrubbed and diced
- 1 can (15 ounces) white beans, drained and rinsed
- 1 bunch kale (1 pound), stems removed and leaves torn into small pieces
- 1/2 cup freshly grated Parmesan
- Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
- Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
- Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
- Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
SAUSAGE AND SPINACH ALFREDO
12 oz pepperoni or other sausage
16 oz shell pasta
2 sticks of butter (1 cup)
2 cups heavy cream
2 teaspoons paprika
3 cloves of garlic, minced
2 teaspoons white pepper (or black pepper)
2 cups freshly grated Parmesan
2-3 large handfuls of fresh spinach
Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot.
While the pasta is cooking, add the andouille sausage to a skillet with a little olive oil and cook over medium heat until browned and heated throughout. I cook mine for about 5-7 minutes.
Remove andouille sausage from pan and set aside. Once cool enough to handle, cut the andouille sausage into coins.
For the Alfredo sauce, add the butter and heavy cream to a sauce pan or skillet. Add in the paprika, pepper and garlic. Whisk together. Heat over medium to high heat until hot.
Add grated Parmesan and whisk until melted. Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won’t be super thick.
Add in the spinach and stir. Spinach will wilt due to the heat of the sauce.
Add the sausage to the drained pasta.
Once the spinach is wilted, pour the alfredo sauce into the pasta and toss to coat.
From the Mesa Top: January 28th, 2016
Climatology 2016: the warm spell continued through the weekend, the more traveled roads dried out. And there is still lots of mud.
It is so typical for the annual cold spell around Xmas and New year’s is followed by a significant warmup in January. The length of the cold spell can vary, but there will always be one, and the length of the warmup can vary, but there will always be one.
Moisture in the age of climate change is the great unknown: some years there is very little, and so the warmup doesn’t change life on the ground. And some years, like this one, with so much moisture, the warmup has for sure changed day to day, life on the ground.
Looking ahead to the second half of winter, we will watch the trends and hope for enough moisture to keep our snowpack up, in the high country at least.
From the Wild: The wild world is quiet.
Cow stories: All is quiet with the herd
Beneficial birds Egg production is still on an upward trend, approaching the highest numbers in Beneficial’s 20 years of egg production. These are some of the best eggs we have grown, because of the excellent embudo feed and plenty of alfalfa. Someone forgot to tell the flocks that it is winter.
Cheese making update: . Cheese room all cleaned up and renovation to begin soon. The bucket milker and vacuum pump will be up and working soon.
Our farms and farmers thank you for your support,
The Warshawer/Swendson/Agard Family