Check out the Webstore:http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday February 25th, 2016
Romaine Lettuce from Preferred Produce
Spicy Salad Mix from Anthony Youth Farm
Carrots from Schwebach Farm
Heidi’s Raspberry Jam
Spinach from Preferred Produce
Tomatoes from Preferred Produce
Cucumber from Preferred Produce
I think our prayers were answered, we saw a good amount more bags this week, so we might be back to being ahead! Hopefully we can all remember to bring an exchange and I will stop harping J
Thanks for chipping in!
Salmon Steak – Price Reduction:
As we have been working to create a fully sustainable CSF, we have realized we need to create a large support for the salmon steaks. The Sea Miner catches a variety of sizes of fish, the biggest ones are saved for weddings or catering, the average sized ones are used by restaurants and the small ones are saved for members or other needs. We have smaller fish steaked up into family friendly packages, and any remaining portions go to a natural dog food company in Santa Fe. Just like how we have to find build a program around all the cuts from one of our cows, so do we need to find uses for all the components of a seasonal catch of fish.
As with our CSA, when you invest in a farmer and they have a prosperous harvest, we also feel that your support of the CSF should bear rewards for the support! We have reduced the price on salmon steaks to $10.99/lb., which is just under our cost after packaging. We have a surplus of salmon steaks, that we would like to see eaten rather than get freezer burnt sitting in the freezer. We hope you all take advantage of this bonus of the sea’s harvest!
We also wanted to remind you how fresh this fish is. Even though it is frozen, this fish was frozen solid within 45 min of leaving the water. The natural process of rigor mortis has not set in yet, which it needs to, for the chemical changes to occur for a superior piece of meat. We highly recommend letting salmon steaks rest 12-24 hrs. after defrosting before filleting or cooking. The quality of fish peaks on the 3rd day, which is what our chefs normally shoot for.
We saw a new take on the fish this week, the salmon steaks were filled with scallops, tied together for cooking! Just one of many great ideas to try at home.
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.
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.
*Easter Egg- I wanted to test out how closely people read these emails. The first 10 people that respond to this, will receive a bag of dried Org Italian seasoning spices free this week. Watch out for more every now and then. T
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
Wildflower Honey: on the marketplace
Spinach: In your share and on the marketplace
Yukon Potatoes: on the marketplace
Red Chili: on the marketplace
Carrots: In your share and on the marketplace
Romaine Lettuce: In your share and on the marketplace
Green Cabbage: 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: In your share and on the marketplace
Zucchini: on the marketplace
Red Bell Peppers: on the marketplace
Tomatoes: Clusters In your share and 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.
Raspberry Streusel Bars
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup raspberry preserves
- 12-16 fresh raspberries
- 1/2 cup old-fashioned oats
- 1/3 cup packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- Optional (but encouraged!): vanilla glaze for topping
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
Make the crust:
- Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
- Remove the crust from the oven, and turn the oven up to 350°F (177°C).
- Spread preserves over warm crust. Dot the preserves with raspberries on top.
Make the streusel:
- Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
- Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla glaze, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
Make ahead tip:
- The bars will stay fresh in an airtight container in the refrigerator for 5 days. You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving and glazing.
Butter and Jam Thumbprints
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
Hot Ham and Cheese Sandwich with Raspberry Jam
Deli Ham, thinly sliced
Grab yourself some nice thick French bread or Texas toast. Spread a thin amount of butter onto each piece.
Turn the bread over and spread about 1-2 teaspoons of jam onto both sides. This will make your sandwich pretty sweet. If you just want it to be a tiny bit sweet, only spread jam on one side.
Heat a skillet up over medium high heat. Toss a bit of deli ham into the pan and let it get warm slightly seared on both sides. Remove the ham from the pan and carefully wipe it clean with a paper towel. You don’t want the outside of your sandwich to have seared ham on it.
Place one piece of bread, butter side down into the skillet. Top it with Swiss cheese and the warm ham.
Add another slice of cheese and the other piece of bread, buttered side up.
Cover the pan with a lid. This will help the cheese to melt. Watch the underside of the bread carefully, you don’t want it to burn! When the bottom is golden brown flip the sandwich over and grill it on the other side.
Simple sides: Sautéed Local Tomatoes in Italian Herbs
1-2 Local Tomatoes
Dried Italian Herbs
Wash and slice tomatoes about ½” thick depending on desire
Heat olive oil in a skillet, adding part of the dried herbs to the oil
When hot, lay slices of tomato in the oil, sprinkling more herbs on top
Flip tomatoes over every minute or so, adding salt and additional herbs to taste
Once tomatoes start to lose their structure slightly, pull out of the skillet
Serve on their own, as a topping to pasta dishes, add to Italian dishes, or caprese on toast.
From the Mesa Top: February 25th, 2016
Climatology 2016: The crazy record warmth continues with a brief break forecast for the next few days. Last week some of the restaurants opened up their patios in Santa Fe. The rivers are rising. The snow is almost totally gone at Mesa Top, just a few deeply shaded north facing spots where there was a lot of drifting now have little snow patches left. The extent of the early warmth is a serious concern as it relates to summer irrigation water being available in the acequias of the north.
From the Wild: Ducks on the pond!!! Cranes and herons soon to follow!
Cow stories: Cow drama: Cassie died. We couldn’t save her. In the end she just didn’t have the life forces any more to pull herself through a recovery from the bloat incident
The fall/winter calves have been branded and the entire herd is out on the range.
The ranch water system worked somehow: the pipes in the well were frozen during the fierce cold of January, and apparently once they thawed the pump kicked in and filled the 3,000 gallon tank up on the hill and even overflowed! So for a time there will be water at the remote feeders and no water hauling when the cows go on to the far pastures
We have some hay set aside in case we need it. But basically feeding season is over.
Beneficial birds We had some heater failures in the chick brooder and some pretty heavy losses. The survivors are strong. Egg production continues at a record pace.
Cheese making update: . Milking season is over and we look ahead hopefully to next fall, hoping that the
Our farms and farmers thank you for your support,
The Warshawer/Swendson/Agard Family