Check out the Webstore: http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday March 24th, 2016
Salad Mix from La Semilla Food Center
Salad Turnips from La Semilla Food Center
Carrots with Greens from La Semilla Food Center
Hubbard Squash ¼ Squash from Jubilee Farm
Sunflower Sprouts from Sungreen Living Foods
Blue Corn Pancake Mix from Santa Ana Tamaya Mill
Grape Tomatoes from Preferred Produce
Who doesn’t love pancakes?
We will have a local delicacy, blue corn pancake mix in the share this week! From the Santa Ana Pueblo, we will enjoy some Tamaya Organic pancakes this week!
Oh, we think we’re so Punny! We are continuing to offer some great sprouts from some old friends, Sungreen Living Foods, who are Org Certified, growing a variety of sprouts and shoots. We will have sunflower sprouts this week in our shares!
With working with Sungreen, we can also now offer Wheatgrass trays pre-ordered for our Juicing member! It takes 2 weeks to germinate, hence the need to preorder. If you want to get some great Org Local wheatgrass for your juicing, order a tray, and we will have it to you in 2 weeks, custom grown for you!
Do we have anyone interested in Wheatgrass?
Expanding the Cured Meat Line: Prosciutto is now on the marketplace!
That now make for pepperoni, jalapeno salami sticks and prosciutto available!
How are our member’s liking these items, and should we explore the other types: Salami, Turkey Salami, Green Chili Salami or Ghost Pepper Salami? Let me know!
New Route Updates:
We have gotten some short term help through Mid-April, who are helping us get Eldorado shares out to sites around 1pm. We are looking for another set of hands and wheels that might be interested in helping out in the future.
This means we are getting SF Prep out by around 1pm, Commons by about 2pm, and we are still making Sweetwater in the2:30-3pm window. Home Deliveries as they fall in our routes. We tackle each day as it comes, more helpers, the quicker we get shares out!
We are also changing up our other cities, to maximize our road time. We will be adding deliveries to Madrid and Cedar Crest on Thursday nights, on Thomas’ way home, and moving ABQ deliveries to Fridays. These communities will be packed first, and put straight into the refrigerated cooler, which should keep their produce just as crisp and fresh as the other sites. This will help us maximize the miles we travel each week, and open up some new communities to our CSA.
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 Spring 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
Sunflower Sprouts: In your share and on the marketplace
Rose Fingerling Potatoes: on the marketplace
Salad Mix: on the marketplace
Kale-Lactino: on the marketplace
Carrots: On the marketplace
Wildflower Honey: on the marketplace
Spinach: on the marketplace
Red Chili: on the marketplace
Romaine Lettuce: on the marketplace
Sweetgrass Beef Sticks: on the marketplace
Cucumbers: on the marketplace
Zucchini: on the marketplace
Red Bell Peppers: on the marketplace
Tomatoes, Grape and Vine Ripe: 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.
Tamaya Blue Gourmet Pancakes
¾ cup Tamaya Blue Pancake Mix
1 ½ Tbs. oil
¾ cup milk
½ cup red onion
¼ cup broccoli, diced
1 medium carrot, grated
1/3 cup grated parmesan
Sauté vegetables briefly in butter. Combine pancake mix with egg, oil and milk. Add vegetables and cheese. Let stand five minutes. Cook on medium-hot pan.
Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup
1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
Confectioners’ sugar, for garnish
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Cinnamon Maple Syrup:
2 cups pure maple syrup
2 to 3 cinnamon sticks
Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners’ sugar.
Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
Cinnamon Maple Syrup:
Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
LENTIL RICE STUFFED HUBBARD SQUASH
1/2 cup Basmati Rice
1 cup chicken stock
2/3 cup French Blue Lentils
1 1/3 cups Chicken stock
1 Bay Leaf
1/2 of a large 5 lb. Blue Hubbard Squash- de-seeded and quartered
Good drizzle of Olive Oil
2 big knobs of butter – divided
1/2 large diced onion
5-6 minced garlic cloves
7-8 crimini mushrooms diced
1/2 celery stock, diced
1/2 of an apple finely diced
2 sprigs of fresh Thyme, leaves removed, and chopped
2-3 big tsp. rubbed Sage
1 tsp. Poultry Seasoning
2 Tbsp. fresh minced Flat Leaf Italian Parsley
1/4 cup dry Red Wine (White Wine would be good too)
salt and pepper to taste
(The rice and lentil amounts here were more than I needed to stuff the squash – I used about 1 cup of cooked rice to 1 1/2 cups cooked lentils – there was still an extra bowl of this lentils and rice mixture, that I served on the side as well.)
As the Squash is baking, put on the rice with Chicken Stock to simmer and cook, as well as the Lentils and Chicken stock with the Bay Leaf, – bringing both to a light simmer. The rice will be done in about 15 -20 minutes or so, the Lentils will be done when the water is absorbed, until they still have their shape – about 40 minutes or so, keep checking and tasting for texture.
Meanwhile, heat up a frying pan on medium heat, with a good drizzle of Olive Oil and a knob of butter. Add in the diced mushrooms, sautéing to a golden brown. Then add in the diced onion, celery, garlic, salt and pepper. You may need more Olive Oil or butter, sauté to sweat out, about 5 minutes. Add in the rubbed Sage, Poultry Seasoning, fresh Thyme, garlic, and finely diced apple, continue to sauté about another 5-8 minutes. Pour in the wine, continue to sauté, until the wine is absorbed, then add in the fresh parsley, stir to combine, adjust seasonings and remove from heat.
Once the Squash is cooked, remove from oven, and add a pat of butter to each squash slice. Spoon in the lentil rice stuffing – generously, and cover with tin foil, return to a 350-degree oven, for about 20 minutes or so until heated through.
Carrot Greens Pesto
- 1 cup chopped carrot greens
- 1 cup basil
- ¼ cup pine nuts
- 3 garlic cloves
- ½ small lemon, juiced
- ⅓ cup olive oil
Whether your carrots are orange, purple, red, white, or yellow, the tops for this recipe should be green. So remove anything that is wilted or begun to brown. We don’t want that for our pesto!
FACT: Baby carrots are anything but. Those bags of baby carrots you find at the store are actually larger carrots that have been shaved down, and given that “baby carrot” shape. Talk about food waste! Just say no to those baby carrots!
Add 1 cup chopped greens, 1 cup chopped basil, 1/4 cup pine nuts, 3 peeled garlic cloves, 1/2 of a small lemon, juiced, and 1/3 cup of olive oil to your food processor. Puree until everything is minced and smooth. You might need more oil.
While this pesto is vegan, unlike most, I love adding it to cheese tortellini. It has a freshness you don’t find in conventional basil pesto, that really compliments the cheese nicely.
Cooking Stoned (ha-ha)
From the Mesa Top: March 24th, 2016
Climatology 2016: Trying to think of something new to say about spring and I thought of something: how about this year’s pollen! Juniper trees so loaded that when a branch shakes it unleashes a cloud of yellow that looks like light snow. Even people who are generally not effected are suffering this year.
From the Wild: Under the full moon a coyote decided to bait the dogs. It stood virtually outside the window and yipped a few times. The dogs almost broke the door down trying to get out. By then the trickster had trotted down to the chicken yard and yipped again. The dogs set off in hot pursuit and set up a barking and howling contest with the coyote, totally indignant at such a brazen breach of homeland security. After a while, 30-40 minutes, the coyote sneaked off and the stand-off ended
Cow stories: The cows are home. A couple more descents into the sacred, animal free valley of residential, a couple more nefarious wanderings into back yards, a couple longer walks home with a handful of cows and Sunday the last were gathered.
Maymo, our little simpleton cow looks big and is starting to bag up. Now she is living the easy life with plenty of grass hay, camped out in the maternity ward. She was staying apart from the herd when they wandered in on Sunday, staying close nonetheless. Now, all alone in the maternity ward, she calls for the herd, which is doing its job right across the fence, grazing off the standing forage in the canyon, where small water holes are full and there is a bit of a seep from clear spring water from the sandstone. Dormant season grazing is best for waterways. High impact, quickly get in and then back out.
We will then open up our last well rested pasture, about 60 acres, and see how long that can hold the herd. We need spring grass, working on options…
All around the grasses are greening up. Without more moisture soon this will not continue, the grasses will dry out without putting on much volume of growth
Beneficial birds Healthy birds, they love the spring weather. They get ravenous as the sun first warms them up in the morning. The chicken coop at Mesa Top is southeasterly in orientation so that regardless of the season the coop and the yard in front of it warm up quickly when the sun rises above the ridge. The best way to get the feed into the yard is to do it early when the birds are still shaking off the cold of the night. They remind us of the folly of late feedings by mobbing the feet of whoever carries in the feed, sometimes tripping them up by their sheer numbers.
The fun and games in the chicken coop are still producing record numbers of eggs. These are some of the best eggs we have produced with rich firm yolks and dense whites. We hope you are enjoying them!
Our farms and farmers thank you for your support,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA