Member message for Beneficial Farm, CSA for distribution of April 7th, 2016

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Here is what we are planning for your Beneficial CSA Share for Thursday April 7th, 2016

Romaine Lettuce from Preferred Produce

Pea Shoots from Sungreen Living Foods

Spinach from Anthony Youth Farm

Red Russian Kale from Anthony Youth Farm & Agricultura

Cilantro from Anthony Youth Farm & Agricultura

Quinoa from White Mountain Farm

Mustard Greens from Agricultura

Spicy Pickled Onions from Valley Gurlz



Spring is here, well almost!

We are starting to see more and more produce popping out of the ground, but it’s still in small quantities. We are stretching the Cilantro and Mustard greens this week to make shares, smaller sizes than we do when the crops are in full swing. We didn’t want to overload people on greens, so we planning on using some local spicy pickled onions in the share this week, but our fall-back is salad mix if we hear there are limited numbers. It’s always hard when the winter stores have been used up, as we wait till Spring’s full bounty!

We heard that one of our main farms, Talon de Gato isn’t planning on growing that much this year. Adam is very busy with EMT classes, and the farm will not be planting their usual volume of produce. We are doing some outreach to other farms, hopefully introducing some new growers as the season kicks into gear.

We are pretty sure we have Oyster mushrooms lined up starting for May, the greenhouse is waiting till the weather holds no more surprises before they plant this year’s crop.



We have had an uphill battle when it comes to offering great, locally baked bread to our member. We started out with St Francis Bakery, who needed a larger orders each week to make things work. Then we looked into Cloud Cliff Bakery, highly recommended, but the baking schedules didn’t match up. There isn’t much money to be made in baking, you need a larger volume to compete with the other bakers, and to not bake extra that goes to waste.

We have been looking to find the right overlap of volume needs, and baking schedules, and we think we have found it. We have reached out to Great Harvest Bread Co, who has a bakery in Albuquerque. They are a large enough bakery where we shouldn’t have to worry about the minimum amount of orders needed, and the baking schedules line up for our member needs. They bake all with all natural, whole grains, making from scratch bread daily.

We hope that this might be a good fit.

I grew up in Boulder, CO, where we had a Great Harvest bakery. Some of my happiest memories are going into the store for a loaf of hot, fresh bread, and getting a slice with butter of whatever the baker’s special was. I hope that this bakery is as good as the one I grew up with, because if it is, I will be proud bring a bit of my childhood to your families!


Volunteer needed

We are looking for another reliable volunteer that can lend a hand Thursdays, if you know of anyone. We need someone from 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:

One more week Madrid! We will be starting CSA deliveries to Madrid next week, welcoming in at least 5 families to our group!

Albuquerque deliveries will move to Friday, which should prove beneficial, as we have heard new interests in the area, which would have pushed our previous capacity.

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. We always appreciate word of mouth; our members can share our story one-on-one to their friends with more passion than our best ad could ever do.


Holy cow, well chicken!

We have eggs coming out of our ears! I knew the chicks were producing, but last week we hit a new record, 500 eggs in one day! Not only that, the quality is really high, meaning the birds are eating well and not stressed. Who would have 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!


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 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.


Sunflower Sprouts & Pea shoots: on the marketplace, Pea shoots in shares

Red Russian Kale: In your shares

Chives: On the Marketplace

Parsley: On the Marketplace

Asparagus: On the Marketplace

Salad Mix: on the marketplace

Carrots – With Tops from AYF and Schwebach’s: On the marketplace

Wildflower Honey: on the marketplace

Spinach: In your share

Romaine Lettuce: In your share and 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:  In your share and 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.


Cilantro Lime Quinoa



2 cups vegetable broth
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup chopped cilantro
1/4 teaspoon granulated sugar
Salt and pepper, to taste


  1. In a large pot, combine the broth and quinoa. Bring to a boil. Cover, reduce heat, and cook until broth is evaporated and quinoa is tender, about 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff the quinoa with a fork.
  2. Stir in garlic, lime juice, cilantro, and sugar. Season with salt and pepper, to taste. Serve warm.





1 small red onion 

1/4 cup apple cider vinegar 

2 tablespoons fresh lemon juice 

3 tablespoons extra virgin olive oil 

2 teaspoons honey 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper, plus more for serving 

1/4 cup pine nuts 

1 bunch kale 

1 avocado 

1/4 cup grated Parmesan 



Slice the onion into thin rings. Place in a medium bowl and add the vinegar. Use tongs to stir. Give them a stir every so often- they will soften as they sit.

In a small bowl, whisk together the lemon juice, oil, honey, salt, and pepper (about 12 turns on pepper mill). 

Put the pine nuts into a small skillet and place on the stove over medium heat. Cook, stirring or tossing often, until lightly toasted and fragrant, 3 to 4 minutes. Let cool.

Remove the kale leaves from the stems. Wash and spin dry in a salad spinner. Now stack a bunch of leaves together and thinly slice so they’re shredded. Add to a large salad bowl. Toss well with the vinaigrette. Use tongs to lift the onions out of the vinegar- let the excess vinegar drip off (discard the vinegar). Add to the kale and toss.

To dice the avocado, cut it in half and remove the pit. Then, without cutting through the skin, score the flesh in a crosshatch patter. Scoop out the pieces and scatter over the salad. Grate the Parmesan over everything and add a little more pepper. Sprinkle the pine nuts.


Romaine Lettuce Salad with Cilantro Dressing

romaine cilantro.jpg


  • 1 large romaine lettuce (ragged outer leaves discarded)
  • 1 cucumber, peeled, seeded and julienned (any type)
  • 4 large celery ribs, trimmed and julienned
  • 20 fresh cilantro stems, leaves only
  • 12 cup olive oil
  • 14 cup cider vinegar
  • 12 small white onions, finely chopped
  • 1 teaspoon salt (to taste)
  • fresh ground black pepper



  1. Have ready a large bowl of ice water.
  2. Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
  3. In a salad bowl, combine the lettuce, cucumber, and celery.
  4. In a blender, combine the cilantro and olive oil; process to a puree.
  5. Add the remaining ingredients and blend until smooth.
  6. Toss with the salad and serve.


Mustard Green-Lime Pesto


  • 1 1/2 cups raw cashews
  • 3 to 4 garlic cloves, peeled
  • 1 teaspoon sea salt
  • 4 to 6 tablespoons freshly squeezed lime juice
  • 8 cups packed fresh mustard greens

    Place the cashews into a food processor fitted with the “s” blade and process until finely ground. Then add the garlic, salt, lime juice, and mustard greens; pulse and process until combined. You may need to stop the machine and push down the greens, and then process again.

    Store in a glass container in the refrigerator for up to a week. Freeze in ice cube trays, and then place into a container in your freezer for longer storage.


From the Mesa Top: April 7th, 2016

Climatology 2016: There is a possibility of a change to moist weather by end of week.  We can hope…

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

Cow stories: The cows are ready for a move, but no really good pasture available.  A couple of fresh leads for pasture leases.  We need some moisture or the green that is trying to emerge will burn up.

Beneficial birds   chickens are very happy, and we hope the people who eat the eggs are too!

Our farms and farmers thank you for your support,

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA


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