Member message for Beneficial Farm, CSA for distribution of March 31st, 2016

Check out the Webstore: http://www.farmigo.com/store/beneficialfarm

Here is what we are planning for your Beneficial CSA Share for Thursday March 31st, 2016

Cluster Tomatoes from Preferred Produce

Local Wildflower Honey from Taos. NM

Spinach from Preferred Produce

Cucumbers from Preferred Produce

Red Bell Peppers from Preferred Produce

Fingerling Potatoes from White Mountain Farm

Zucchini from Preferred Produce

 

Wildflower Honey!

We are doing our second installment of awesome Wildflower Honey from Taos, NM! Nothing beats local, unpasteurized honey. If you are still working on the last jar, not to worry, honey stores very well.

Honey

Volunteer needed

We are looking for another reliable volunteer that can lend a hand Thursdays, if you know of anyone. We need someone about 9am – Noon, to help bag shares. We trade a share for our volunteer’s time, along with all the fun times to be had. Call or email if you or anyone you know is interested.

 

New Route Updates:

We have finalized the official start date of our new drop in Madrid! We will be welcoming new members to our CSA, with their first shares going our April 16th! We have been working with community members to get the word out, and spread the good word of local food far and wide.

We are also redesigning our rhythm, to be able to expand our reach. It shouldn’t affect the majority of people, we are just needing to move ABQ deliveries to Fridays starting 4/16/16. This will allow us to add on members in Madrid, as well as new members in ABQ, since we have been trying to fit the ones we have in at the end of the day.

 

We are kicking our marketing up a notch, working on recruiting new members as spring harvests are starting to come in! We are great when it comes to the food side, but marketing just isn’t at the fore front of our priorities.

 

Holy cow, well chicken!

We have eggs coming out of our ears! I knew the chicks were producing, but this week we hit a new record, 500 eggs in one day! Not only that, the quality really high, meaning the birds are eating well and not stressed. Who would know that when we saw the laying drop off significantly in December, that the gals would come back with gusto!

We definitely can use all the help our members can give with the eggs, we are seeing if we can even offer a discount, thought the cost of feed/egg ratio is paired, to keep the gals happy.

 

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!!

Shares@Beneficialfarm.com

CSA Phone: 505-470-1969

 

Substitutions:

*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 & Pea shoots: on the marketplace

Rose Fingerling Potatoes: In your share and on the marketplace

Salad Mix: on the marketplace

Carrots: On the marketplace

Wildflower Honey: In your share and on the marketplace

Spinach: In your share and on the marketplace

Red Chili: on the marketplace

Romaine Lettuce: on the marketplace

Sweetgrass Beef Sticks: on the marketplace

Cucumbers: 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

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.

 

Pecan Honey Butter

honey butter

5 mins to prepare, makes 1/2 cup butter

Ingredients

  • 1 tbsp Honey
  • 2 tsp sugar light brown sugar
  • 1 tsp Salt
  • 1 tbsp Pecans
  • 1/2 cup Butter, unsalted

Blend in food processor or blender

 

Moroccan Merguez Ragout with Poached Eggs

 poached eggs

  • ½ cup extra virgin olive oil
  • 1l arge onion, small dice
  • 4 large garlic cloves, peeled and minced
  • 1 pound merguez sausage, sliced 1/2-inch thick
  • 1 tablespoon ras el hanout, http://www.cookingchanneltv.com/recipes/rachael-ray/moroccan-spice-blend-ras-el-hanout.html
  • 1 teaspoon Spanish sweet smoked paprika
  • 1 teaspoon kosher salt
  • 2 – 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
  • 8 extra-large eggs
  • ½ cup roughly chopped cilantro, stems included
  • 2 tablespoons harissa essentially a red, fiery chilli paste
  • Warm crusty bread, for serving
  1. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
  2. Lower the heat to medium-low and add the Ras el Hanout, Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
  3. Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
  4. Divide the eggs and ragout among four warm bowls using a large spoon. Top with a sprinkling of cilantro and a teaspoon of Harissa.
  5. Serve immediately with crusty bread.

 

Salmon steak with a sticky honey balsamic glaze

 honey salmon

INGREDIENTS

4 salmon steaks or fillets, about 175g 6oz each, skin on

Olive oil

Salt and freshly ground black pepper

4 tablespoons runny honey

3 tablespoons orange juice

2 tablespoons balsamic vinegar

METHOD

1 Brush the salmon with a little olive oil and season with salt and freshly ground black pepper. Set aside.

2 Put the honey, orange juice and balsamic vinegar in a saucepan and bring to the boil. Boil rapidly for about 3 minutes until thickened and syrupy.

Set aside.

3 Preheat the barbecue or a ribbed cast-iron griddle pan this is the easiest way to recreate the charred smoky flavor of the barbecue on a rainy day. To prevent the salmon sticking to the pan, make sure you oil the fish and not the pan. Don’t be tempted to interfere with the salmon during cooking.

4 To form the characteristic ‘stripes’, cook the salmon for 2-3 minutes on one side, then rotate through 90 degrees and cook for a further 2 minutes. Repeat on the other side.

Finally, brush with the glaze and cook for 1 minute on each side, watching in case it catches. Season and serve.

Baked Eggs in Bread Bowls

egg bread

Ingredients

8 crusty dinner rolls

8 large eggs

1/4 cup chopped mixed herbs, such as parsley, chives and tarragon

2 tablespoons heavy cream

Salt and pepper

4 tablespoons grated Parmesan

Preparation

  1. Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
  2. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
  3. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

 

Are you ready to have you mind blown!

 

The Imploding Honey Custard Cake!

 honey cake

Ingredients: 

  • 3 large egg yolks, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp (16 grams) of powdered sugar, optional
  • 1/4 cup (87 grams) of high-quality honey
  • 4 1/2 tbsp (35 grams) of cake flour

 

Preheat the oven on 355ºF/180ºC.

In a stand-mixer bowl with a whisk-attachment (or large bowl with handheld mixer), whisk large egg yolks, large eggs and powdered sugar (optional) just until combined, then pause.  Heat up honey in a pot over medium-low heat until it starts to simmer, then continue to let it bubble and simmer for 2 minutes (to heat up the custard and also to reduce the moisture-level slightly).  Turn the stand-mixer back on medium-high speed, then slowly pour the hot honey from the side of the bowl into the eggs with the machine running.  Keep whisking the eggs and honey mixture on medium-high speed until the it becomes pale and thick, almost doubled in size.  The correct texture of the batter is important.  You should whisk just until the batter starts to leave obvious “ribbons” behind the whisk.  Now, tap the bowl on the counter and use a spatula to fold the batter a few times to get rid of large air-bubbles.  Sift the cake flour right into the bowl, then whisk on low-speed until the flour is completely and smoothly incorporated (scrape the bottom of the bowl if need be).

Butter and flour the interior of the cake-pan then dust off excess flour.  Pour the batter into the pan, then gently tap it a few times again to eliminate large air-bubbles.  Bake in the oven on the middle rack for 15 ~ 16 min.  Even 1 minute will make a big difference (as some people like it runnier than others, see below)!  And since every oven is sort of different, you’ll need to judge the baking-time accordingly.  How I check is I gently shake the pan, and the center of the cake should wobble!  If it doesn’t, it’s already over-baked.

Let the cake cool inside the pan on a cooling-rack for at least 30 min.  The cake will be puffy at first then of course it’ll deflate.  Good.  As it should.

 

 

From the Mesa Top: March 31st, 2016

Climatology 2016: The storm track is well to the north.  Serious snows continue in the Northern Rockies.  That’s when the winds really kick in here in NM.  In the South, 60-70 mile gusts blew the roof off on one of the greenhouses at Preferred produce, near Columbus on the Mexican border, and then it froze that night.   A wild combination for late March.  As the we move into spring, we see less storms that work their way south to Southern California before turning east.  And when they do they seem to run out of stem before they reach New Mexico.  Our best hope for snow is storms that blow down the front range and then work their way westward ti the central mountains and Sangre de Cristos.  Last week a storm did just that: put down good snowfall in the high country, but really didn’t muster any punch at 7,000 feet.

All we farmers and ranchers can do is hope for the best, some more storms before the storm track retreats further north and the early summer heat settles in.

From the Wild:  Nothing new from the wild world this week

Cow stories: The cows are out on the last deep grass pasture.  I found groups settled into the taller grass chewing their cuds contentedly.  When cows have enough grass  they eat heaving, grazing for as long as it takes to fill their stomachs, then settle down to ruminate.

When the grass is sparse, the cows have to work harder and longer.  Our cows work as hard as they have to, to fill up.  It is nice when they have an easier time.  Rain or snow now would help the grasses keep growing, and then we could rotate them quickly from pasture to pasture, allowing all of the pastures to get ahead of the cows through the rotational grazing plan.  The cow do not have difficulty with the rotation, as they know their “home pastures”.

By comparison the current arrangement confuses some of them as the canyon pasture has not seen cattle in several years and the 60 acres pasture even longer so some of them are having trouble finding the gates and getting up to the deepest grass.  The canyon has clear pools of water that they need to rely on instead of heading up to their a favorite water tanks near the hay yards.  Plenty of tracks by the most accessible water hole show us that at least some of the cows are finding the clear, fresh water. They will all figure it out soon enough.  It will be interesting to see how long

Beneficial birds   highest egg numbers ever.  Over 500 eggs in one day.  The quality of the eggs also is high!  Enjoy the best we have to offer.

Our farms and farmers thank you for your support,

The Warshawer/Swendson/Agard Family

 

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