Member message for Beneficial Farm, CSA for distribution of February 18th, 2016


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Here is what we are planning for your Beneficial CSA Share for Thursday February 18th, 2016

Romaine Lettuce from Preferred Produce

Green Cabbage from Jubilation Farm

Yukon Potatoes from White Mountain Farm

Red Chili Powder from Seco Spice

Pinto Beans from Navajo Pride

Raw, Untreated Wildflower Honey from Brent in Taos, NM!



Honey, you won’t BEElieve what we have in store for you this week!

We had a blast getting our Wildflower honey jarred up over the weekend, which will hopefully be a welcome treat for all our members! This honey is darker and richer than the clover honey we normally get from Brent in Taos, we couldn’t help getting a few shots of this liquid gold!


We will do another jar in a month, so dust off your honey recipes!


Bag, Bags, Bags…

We were short almost 1/3 of our bags at the beginning of last Thursday, so I hope that everyone heard my plea for bags, and we got some extras last week.


Riding the Romaine Wave-

Preferred Produce has a very stable supply of Org Romaine this season, and it’s the only salad base we have this time of year, so we have had it in the share the last few weeks. If you would like us to substitute something out for it, please just shoot us an email. We understand it might be too much lettuce for some people, and want to keep everyone happy, but we have also been getting a good price on it so we want to pass that savings along to people that will go through it.


Wild Salmon, now in smaller sizes!!

Well not just now, but we did have a few small guys we wanted to see if anyone wants! This season’s salmon is smaller than last year, we had a 22lb one last year and this year we are lucky if we tip 10lbs.

We will occasionally have some fishies too small for restaurants, but perfect for families, as we work through the boat’s catch.

This week we have a 3lb and a 4lb, give or take a few oz. We are now able to offer these Coho to members at wholesale, $8.99/lb! Email or add an order to the marketplace, we should have more than these 2 if people want more. Anytime you need salmon, check with us first, we to a Ton, or two!


Is no news, good news?

We haven’t heard what you guys think of the new tortillas or pepperoni, but they keep getting ordered, so my guess is they are being well received. We decided we wanted to try out the Jalapeno Salami this week, something with a little spice, to increase our offering.

I was in Smiths’ this week, and saw that the Boar’s Head cured meats were about the same price, so I feel even more confident in offering these higher quality products when we can stay competitive. Of course, while standing at the deli counter, I found myself thinking (never a good sign). Zoe’s has some tasty looking deli meats, Hickory Smoked Turkey, Garlic Herb Turkey, Applewood Smoked Ham, Roast Beef, all of which we could offer to members at $9.99/lb, if only we could tackle the slicing issue. Now, I am sure you know that I challenge myself to have as much of what your family needs as possible, why not deli meat? The amount of deli meat our family goes through, on its own would probably justify us buying a slicer, but I wanted to hear what you think. I will be looking into what the rules and regs are, but please send me your interest or disinterest.



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.


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.


We haven’t heard from Anthony Youth Farm yet, so there might be some last minute marketplace items added tomorrow.


Russet Potatoes: On the marketplace

Wildflower Honey: In your share and on the marketplace

Spinach: on the marketplace

Yukon Potatoes: In your share and on the marketplace

Red Chili: In your share and on the marketplace

Carrots: and on the marketplace

Romaine Lettuce: In your share and on the marketplace

Green Cabbage: 3lb heads, On the marketplace

Sweetgrass Beef Sticks: on the marketplace

Cantaloupe: on the marketplace

Red French Fingerling Potatoes: On the marketplace

Roasted, Cleaned Org Green Chili: on the marketplace

Cucumbers: on the marketplace

Onions: on the marketplace

Zucchini: on the marketplace

Red Bell Peppers: on the marketplace

Winter Squash: We have 1 pie pumpkins, and that’s it!

Tomatoes:  Clusters back 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.


Baklava with Wildflower Honey

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1 1/2 cups wildflower honey

1/2 cup water

1 tablespoon fresh lemon juice

3 whole cloves

1 (3-inch) cinnamon stick


2/3 cup unsalted pistachios, coarsely chopped

1/2 cup blanched unsalted almonds, coarsely chopped

1/3 cup walnuts, coarsely chopped

1/4 cup sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/8 teaspoon salt


Cooking spray

24 (14 x 9-inch) sheets frozen phyllo dough, thawed

1 tablespoon water


To prepare syrup, combine honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat; stir until honey is completely dissolved (about 2 minutes). Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Remove solids with a slotted spoon; discard.

Preheat oven to 350°.

To prepare filling, combine pistachios and next 6 ingredients (through salt); set aside.

Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish; lightly coat with cooking spray. Repeat procedure with 5 phyllo sheets and cooking spray for a total of 6 layers. Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup). Repeat procedure with phyllo, cooking spray, and nut mixture 2 more times. Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with cooking spray. Lightly coat top phyllo sheet with cooking spray; press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.

Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using a sharp knife. Bake at 350° for 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature





  • 4 eggs
  • 2 tsp vanilla extract
  • 2½ cups (315 g) cake flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 250 g (2 sticks) butter
  • 375 g (1½ cups) sugar
  • 160 ml (2/3 cup) milk
  • 60 g (1/2 cup) ground almonds

Honey Glaze

  • 60 g (1/2 stick) butter
  • 60 g (1/4 cup) brown sugar, firmly packed
  • 185 ml (1/2 cup) honey
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 tbs water


  1. Preheat oven to 180 deg C (350 deg F). Grease and flour honeycomb pull apart pan. Tap out excess flour.
  2. In a small bowl, whisk together the eggs, and vanilla until blended. In a separate bowl, sift together flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter on medium speed until light and creamy, about 3 minutes. Gradually add the sugar until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Reduce the speed to medium, add the egg mixture and beat until well combined, about 1 minute.
  4. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beating after each addition until just incorporated. Gently fold in the ground almonds.
  5. Transfer the batter to the prepared pan.Bake for 35 – 40 minutes until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes.
  6. Honey Glaze: In a small saucepan over medium heat, melt the butter with the brown sugar, honey, vanilla and salt. Stir occasionally until sugar is dissolved, 2-3 minutes. Add the water, bring the mixture to a simmer and simmer for 1-2 minutes. Remove from the heat and keep warm.
  7. Gently tap the cake pan on the counter top and invert on to a wire rack. Turn cake right side up. Place the cake over baking paper. Brush top and sides of cake with the glaze, including between the pull apart section. Let cool completely before serving.

You can even order the fancy cake tin, for the full effect!



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  • 1 ½ cups rolled oats
  • ½ cup quick-cooking or minute oats
  • 1 cup unsweetened desiccated coconut
  • 1 tsp ground cinnamon
  • ½ cup sultanas
  • ½ cup chopped nuts (we used a mix of macadamias and cashews)
  • ¼ cup honey
  • ¼ cup golden syrup
  • 60 g (1/4 cup) unsalted butter
  • 3 tbsp dark brown sugar
  • 2 tsp milk
  • ¼ tsp salt


  1. Preheat your oven to 160 degrees C (325 degrees F). Line an 8-inch square baking dish with baking paper and set aside.
  2. In a large bowl, stir together both oats, coconut and cinnamon. Add sultanas and nut. Toss to combine.
  3. In a small saucepan over low heat, stir together honey, golden syrup, brown sugar, butter and milk until butter is completely melted and mixture is smooth. Increase heat and bring mixture to a boil. Cook at a boil for one minute and then pour over the oat mixture. Stir everything together until all of the dry ingredients are well coated with the honey mixture. It will be sticky. Sprinkle salt over mixture while stirring so that it is evenly distributed.
  4. Spread oat mixture into the prepared baking dish. With clean, slightly oiled hands (or the back of a spatula or spoon), press the oat mixture very firmly into the pan until it is well packed. Bake for 35 to 40 minutes, or until evenly browned. The baked granola will still feel very slightly soft in the center even after it is baked, but will harden as it cools.
  5. Transfer pan to a wire rack to cook completely and then refrigerate for about 30 minutes before slicing.
  6. Use the overhang parchment paper to remove the granola slab and use a very sharp knife to cut it into bars. Store in an air tight container.


Pinto Beans


Pinto beans about 2 cups dried
Stock or water
Onion 1 medium, chopped
Garlic 3-4 cloves, minced
Red chile powder

Vegetable oil for sautéing garlic and onions (optional)


  1. Rinse the dried pinto beans, and sort through them for any stems, rocks, etc. that might have come along for the ride.
  2. Put the beans in a bowl, cover with water, and let soak overnight. This softens the beans and cuts down on the cooking time substantially
  3. Drain the beans and rinse them again.
  4. Chop the garlic and onions, and saute them for 5 minutes or so in the bottom of a large cooking pot or Dutch oven. Add the drained beans and saute for a few more minutes. (If you’re using a really rich stock, adding meat to the pot, or wanting a very low-fat version, you can omit this step.)
  1. Cover the mixture with water or stock and bring to a soft boil. Turn down to very low, and let simmer for a couple of hours, adding water as needed.
  2. When the beans change color but are still firm to the touch, add a couple of tablespoons of chile powder and some salt and pepper. Stir well, and continue to simmer for another hour.
  3. The beans are done when they’re soft and mashable. Season with salt and chile powder as needed.
  4. Serve in a bowl with chile sauce, chopped onions, and/or crumbled chorizo. Warm flour tortillas, preferably homemade, are a mandatory accompaniment.



From the Mesa Top: February 18th, 2016

Climatology 2016: Warmth continuing, soon to become record warmth on Wednesday and Thursday for much of the state.  Snow is gone except in favored areas for drifting, on the north side of the hills, and in the deep shadows.  The storm track is being steered far north of us into the northern Rocky Mountains with the southwest sitting warm and dry.

The mud is still subsiding, more areas are dry, particularly south exposures and west exposures facing the wind

From the Wild:  the first mountain blue bird of the season appeared.  Right on schedule, a sight for February.

Cow stories: Cow drama:  Cassie is still grounded.  She can pull herself around on the ground, and always seems to be able to find food.  We tried hoisting her up with straps, and she just dangles there looking baffled and confused.  She does not make any effort to control to use her legs.  But she is alert and seemingly comfortable on the ground, front legs curled comfortably under her chest, and back legs lying to the side like a big dog or cat.

If we could figure out a way to hoist her with full belly support, and position her so that she can reach down with her feet and push herself around that way, I bet she would regain her motivation and start pushing off with her legs and feet.  We need a big cow version of a baby bouncer with a nice pile of hay as the reward for success.  Any ideas on how to do this would be most welcome.

She has basically forgotten about her little calf, who still keeps her company, but Cassie is oblivious.  The little heifer would be better off if you could nurse a while longer, but Cassie was already pretty dry and the heifer has been eating a lot of solid food for quite a while anyway.

We are still hoping for a miracle, but are running out of ideas.

Beneficial birds   The first batch of baby chicks has arrived.  They will be the fall laying hens.    We will also be starting some turkey soon.

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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