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Here is what we are planning for your Beneficial CSA Share for Thursday March 3rd, 2016
Zucchini from Preferred Produce
Granola from Santa Fe Granola Company
Winter Cooking Greens from La Semilla
Spicy Salad Mix from La Semilla
Grape Tomatoes from Preferred Produce
Rose Fingerling Potatoes from White Mountain Farm
Hidden Easter Eggs: Keep an eye out in the emails, I hid a message last week to test how many people are reading the details, with a freebie for those who respond. We only got 8 people respond, I know we can do better.
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.
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.
Russet Potatoes: On the marketplace
Rose Fingerling Potatoes: In your share and on the marketplace
Winter Cooking Greens (Broccoli Greens, look and taste like young Chard) In your share and on the Marketplace
Grape Tomatoes are Back! In your share and on the Marketplace
Mustard Greens: on the marketplace
Tatsoi: on the marketplace
Spicy and Regular Salad Mix: on the marketplace
Chard: on the marketplace
Kale: on the marketplace
Wildflower Honey: on the marketplace
Spinach: on the marketplace
Yukon Potatoes: on the marketplace
Red Chili: on the marketplace
Carrots: on the marketplace
Romaine Lettuce: on the marketplace
Green Cabbage: On the marketplace
Sweetgrass Beef Sticks: on the marketplace
Red French Fingerling Potatoes: On the marketplace
Roasted, Cleaned Org Green Chili: on the marketplace
Cucumbers: on the marketplace
Zucchini: In your share and on the marketplace
Red Bell Peppers: on the marketplace
Tomatoes: 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.
Pizza with Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella
1 small butternut squash, 1 1/2 – 2 pounds
4 strips thick-cut bacon
4 big leaves Tuscan or dino kale (roughly 1/4 bunch or 2 1/2 ounces)
8 ounces smoked mozzarella
1 pound pizza dough, store bought or homemade
1-2 tablespoons olive oil
To prepare the butternut squash, heat the oven to 450°F. Peel and dice the squash into small 1/2-inch cubes. Toss the cubes with a drizzle of olive oil and salt. Spread on a baking sheet in a single layer so the cubes aren’t too crowded (roast in two batches of necessary). Roast the cubes for 30 minutes, stirring halfway through, until soft. Set the cubes aside until needed.
Dice the bacon. Warm a skillet over medium-high heat and fry the bacon until cooked through, but not totally crispy. It will cook a little more in the oven. Set aside to drain on a paper towel.
Wash the kale. Spin it in a salad spinner or pat with a clean kitchen towel to get the kale as dry as you possibly can. Strip the leaves from the stems and tear into small 1/2-inch pieces. The stems can be saved for another purpose. Toss the kale with a little olive oil; if preparing the kale ahead of time, wait until just before assembling the pizza to toss with oil.
Slice the mozzarella into thin rounds.
Heat the oven to 500°F or as hot as it will go. If you have a baking stone, place this in the lower half of the oven while the oven warms.
To assemble and bake the pizzas, divide the dough into two halves and shape each into 10-inch rounds. Working one round at a time, brush with olive oil and sprinkle lightly with salt. Lay half the rounds of mozzarella on the pizza and arrange 1/2 cup of the roasted squash and half the bacon across the dough. Scatter half of the kale over top. (Note: You may have more squash than needed for this recipe; save the rest for another meal.)
Transfer the pizza to the oven. Bake for 7-10 minutes, until the kale is crispy and the crust is dark golden. Assemble and bake the second pizza as the first. Let the pizzas cool slightly before slicing and serving.
Roasted Fingerling Potatoes with Rosemary
1 pound fingerling potatoes
Three garlic cloves
Extra virgin olive oil
Mediterranean Herbed Sea Salt
Fresh rosemary, chopped fine
To make the best fingerling potatoes you’ve ever had, preheat oven to 400 degrees and slice fingerling potatoes in half lengthwise. Coat well with extra virgin olive oil. I don’t measure out olive oil when I’m roasting, but I’d say there was at least 1-2 tablespoons. You want the potatoes thoroughly coated so they crisp up. Don’t skimp but don’t drown them. Sprinkle Mediterranean herbed sea salt on top. (If you don’t have any, use regular sea salt and perhaps a dash of dried oregano.) Throw three garlic cloves, still in their jackets, in with the potatoes and pop in the oven for 45 minutes. Toss once halfway through baking. When the potatoes are golden brown, remove from oven, transfer to a serving plate and generously sprinkle fresh rosemary on top.
You will need:
2-3 zucchinis, cut lengthwise
1 garlic clove, crushed
1 TBS olive oil
Mozzarella cheese (or any good melting cheese), grated
Parmesan cheese, grated
Basil ( I used dried , but it would be best with fresh), julienned
salt and pepper, to taste
Preheat oven to 350( I used my toaster oven at 450). Cut the zucchini in half lengthwise. You might want to cut a bit off the bottom of the zucchini so that it lays flat. Scoop out the seeds.
Make a mixture of olive oil and crushed garlic…about 1 garlic clove and+ 1 TBS olive oil (for 4-6 zucchini halves). Reserve a bit of the olive oil for later. Brush the inside of the zucchini with the olive oil and garlic. Sprinkle a bit of salt and pepper.
Cut grape tomatoes in half lengthwise and place inside of the zucchini. Sprinkle some bread crumbs (I used fresh). Drizzle some of the reserved olive oil over the tomatoes and bread crumbs.
Bake in a preheated 350 deg oven for 30 minutes (I used my toaster oven at 450 for about 15 minutes or until the zucchini had somewhat softened. Remove from oven and add cheese in between the tomatoes.
Broil for a couple of minutes or so…or until golden and cheese is melted. Sprinkle with some chopped fresh basil. I didn’t have any and had to use the dried (which I added with the bread crumbs). Top with a bit of Parmesan. I just added the Parmesan with the mozzarella cheese before broiling. You can sprinkle a bit more Parmesan cheese before serving.
From the Mesa Top: March 3rd, 2016
Climatology 2016: A Wacky spring storm last week with quite the snowfall up on the mesa. This was a characteristic spring storm as the ground was already so warm that the snow fell fast enough to pile up AND the ground below absorbed and melted the snow that was in contact. Very muddy for 2 days and then dry again.
Thinking about frozen ground, (frozen roads that we can plow without tearing them up)we barely had 3 months of it. Another characteristic of the overall warming. 5 months would have been the norm years ago
From the Wild: 15 Ducks on the pond Saturday!!! US Fish and Wildlife has a “partners” program to help make significant habitat improvements to support wildlife. Mesa Top had a contract about 15 years ago and we are trying to infect them with our enthusiasm for the possibilities this spring.
Cow stories: Cow drama: The cows came in for the storm for a few days and ate a couple of big bales of our reserve hay. When we sent them back to pasture we found another casualty. No obvious cause. Discouraging
We also met with USDA NRCS (natural resource conservation service) and the range specialist was very complimentary of our practices and wee are hoping to get some “cooperative’ money to implement some more. The ranch water system was a cooperative project. We are hoping to increase the storage by adding another 3,000 gallon tank
We are also planning more brush thinning and maybe exclusion fences around the pond. We do not want any more cows getting stuck in the mud like Nancy, one of our weaker older momma cows (in fact with the loss of Cassie she is now the reigning senior citizen at 10 years old) did last summer
Beneficial birds The chicks are past the early vulnerable phase and are growing like crazy. They quickly get out of the “cute”, cuddly, fuzz ball phase and take on the appearance of miniature pterodactyls.
Cheese making update: . Milking season is over and we look ahead hopefully to next fall, hoping that the cheese room will be ready. We are serious about getting USDA inspection before we resume, rather than the current, in house CSA only arrangement that we have.
Our farms and farmers thank you for your support,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA