Member message for Beneficial Farm, CSA for distribution of February 4th, 2016

Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for Thursday February 4th, 2016

Fresh Root Mix: Carrots, Daikon and Gold Turnip

From Jubilee Farm

Romaine Lettuce from Preferred Produce

Fresh Radishes and Hakura Turnip Mix from Anthony Youth Farm

Butternut Squash from Mesa Top Farm

Apple Pom Juice from Mesa Ruiz

Russet Potatoes from White Mountain Farm



Home Sweet Home:

We moved into our new home last Thursday, finally bringing back some normalcy to our lives!!

We now operate out of 54 Oshara Blvd, in the Oshara Community. We are renting the bottom space of a live/work house, and we are extremely thrilled with how much better this situation is for us so far. Some quick notes on how to find the new location, should you be coming to pick up a share Thursday or an unclaimed share:

If you are coming from Richards Ave, after you pass through the first stop light after the highway underpass, you will go to the round-a-bout and do a 180, to head back to the turn to Oshara Village. The turn is blocked from you making a left turn.

If you are coming from St Francis, go all the way to the end to Rabbit Rd and turn right. It pretty much dead ends in Oshara, you will zig zag down to Oshara Blvd.


Screenshot 2016-02-01 21.43.32


(Isn’t Google a bit creepy!)

Members who are going to have Oshara as their pick-up location, please email us unless we confirm with you. Shares will be placed out front in the white cooler around 10am. Any member who forget to pick up their shares, will come to the same location to pick up shares. Unclaimed shares will have till Sunday evening to be claimed, then they will be salvaged/composted.

What’s next?

We are trying to get things back on track as far as our farmer deliveries, we have been spending time picking them up from coolers in the mornings, luckily there are some friendly organizations that let them store it there. As we move into our new location, figuring out exactly which parts need to be there, and which ones don’t, we will also refine our delivery schedule. SF Prep is one place we are having some trouble figuring out the delivery time for, but we will get it figured out.

We will get an updated delivery schedule once we have had a few more passes through town, to find the best routes. In the meantime, call us if you’re wondering about the ETA of your share. 505-470-1969


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 their 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.

What did you guys think?


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.

I tried one this weekend, and I’m not sure I am proud of the fact that it’s gone! TS


We also added provolone and muenster cheese to the marketplace! Anyone else see a meat and cheese plate in their near future.


In your share this week, is a fresh root mix from Jubilee farm, including carrots, gold turnips and daikon. These are roots you can eat raw/fresh, maybe mixed in with a salad, even the daikon is supposed to have less of a bite than normal ones.


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.

Russet Potatoes: On the marketplace

Sweetgrass Beef Sticks: Back on the marketplace

Cantaloupe: 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: We have 3 pie pumpkins, 3 acorns and the last of butternuts for shares are going in this week. It’s just about the tail end of them

Tomatoes:  Clusters were shorted last week, but hopefully back this week

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.


Daikon-Carrot (maybe some Gold TurnipJ) Salad

carrot shave

1 1/2 pounds’ daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons white sesame seeds
1 3/4 teaspoons black sesame seeds

Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.

Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.

Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.

Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Winter Squash and Potato Gratin

winter squash gratin


  • 1 large garlic clove, cut in half
  • 1 ¼ pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
  • 1 ¼ pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1 cup, tightly packed, grated Gruyère cheese (4 ounces)
  •  Salt to taste
  •  Freshly ground pepper
  •  2-1/2 cups low-fat milk



  1. Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
  2. Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.


Thai butternut squash lettuce wraps

thai butternut wrap


2 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
2 tablespoons coconut oil
1 teaspoon honey
1 head of lettuce, leaves torn off
1 red pepper, thinly sliced
4 green onions, sliced
1/3 cup peanuts, coarsely chopped
1/4 cup of fresh cilantro, torn

Thai dipping/drizzling sauce
4 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons canned coconut milk
1 tablespoon brown sugar
2 teaspoons creamy peanut butter (it mixes in easier if it’s melted, FYI)
2 garlic cloves, minced
1 lime, juiced
1 teaspoon grated fresh ginger


Toss the squash with the salt, pepper and chili powder. Heat a large skillet over medium heat and add the coconut oil. Add the squash and cook until it is fork tender and slightly caramely in color, about 10 minutes. Half way through, drizzle in the honey to help the caramelization process.

Assemble the lettuce wraps by laying a few pieces of sliced red pepper in a butter lettuce leaf. Top it with the squash, then a hefty drizzle of the Thai sauce. Add a sprinkling of the onions, peanuts and cilantro.

Thai dipping/drizzling sauce
Combine all the ingredients together in a saucepan and heat over medium-low heat. Bring the mixture to a simmer and whisk until it is combined. Cook for 2 minutes, then remove from heat.




From the Mesa Top: February 4th, 2016

Climatology 2016: Three very warm days. A lot of melting and lots of water running down the road and arroyos and into the ponds and into ruts in the roads only making them deeper.  The mud can suck the shoes right off your feet.  Walking is very difficult.  Shoes pick up the mud and feel like they weigh 10 lbs. each. Walking uphill is most comical.

Another day later and the forced air blast freezer is on.  A few inches of snow in an hour and a half on the Mesa Top, then big wind and temperatures dropping all day long, not likely will we see temps above freezing until late this week.

Now that we are 6 weeks past winter solstice, the days are getting longer and the amount of freezing, on the water troughs and in the ponds is less, so some of the chores that are so wearying in mid-winter are getting easier even when it is cold.

From the Wild:  The small birds are happily feasting on the small grain spills around the bulk bin where the Embudo special chicken feed is stored.  That bin, under cover and protected, is supporting a nice flock of various species of birds

Cow stories: We have switched from the big round bales of hay over to the 3 x 4 x 8 bales that weigh about 1200 lb. ea.  We have set up the feeding area so that we can place the bales up close to the stanchions, cut most of the strings so the front side of the bale fans out and the cows can bury their heads in them and eat all they want.  Most likely we are using more hay this way, but also the whole feeding process is more calm and there is not a lot of jostling and pushing around according to the pecking order of the herd.  Now there are anywhere from 5 to 10 cows eating at a time, they are spread apart nicely, everyone has plenty of room.

The cows have broken down a fence, bent 2 t-posts nearly down to the ground, so they can get out of the feeding area and get into a very heavily forested area where they are protected from the wind, and also where they can find a nice big tree, most of which have little snow under them and were totally dry until today’s snow.  It was probably bruiser’s doing, the big Tarentaise/Ayrshire cross bull who was recently seen high hurdling over a 3-foot fence like a track star.  A bull his size goes wherever he wants, and he is the most likely fence buster in the herd.

The cow tracks through the snow go from tree to tree, looking for the best spot to sit down, keep themselves, and chew their cuds and wait for their next turn at the feed trough. The cows have not been heading up to the open land that is accessible a short walk up the alley.  They were going up there until the mud started, now they prefer the lazy life around the feeding area.  For the present, these cows would not even need to be confined.  They have no interest in going anywhere that is too far from food and water.

Beneficial birds   Egg production has leveled off for now, the birds are handling the rapid changes in weather very well.  They are healthy and active, even in the snow.  The wind drives them to their roosts early.  We have placed our first order for pullets this year, and also for turkeys.  We plan to renovate some older pens and coops and finish the process of moving the livestock away from produce handling, storage, and traffic areas.  This is an important next step in reorganizing the farm to keep the produce clean and safe.

Cheese making update:  . No news from the cheese room.

Our farms and farmers thank you for your support,

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA


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