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Here is what we are planning for your Beneficial CSA Share for Thursday April 21st, 2016
Cantaloupe from Preferred Produce
Asparagus from Agricultura Network
Red Russian Kale from Owl Peak Farm
Cilantro from Anthony Youth Farm
Mushrooms from Rakhra Mushroom Farm
Cucumber from Preferred Produce
Scallions from Preferred Produce
Now it looks like Spring!!
After a tough week in the local produce world last week, we are back at it with full gusto! We have started discussions with Silver Leaf Farm, and welcome aboard Owl Peak Farm out of Ojo Caliente this week!
We also had a great quick chat with Robert Hoberg, the manager of the ABQ Grower’s market while we were checking in with our colleges this week. The Grower’s market launched this last Saturday for their 20th season, thought the weather didn’t seem to care. In addition to lending a hand reaching out to other farmers, I got a long overdue chance to catch up with him about Dig and Serve!
For over a year, I have been inspired by others around the US that have been pulling off pop-up dinners focused on local foods. I have thought about pulling something together on my own, but once I heard that there was someone else working on this, I knew we needed to talk.
For now, just check out the concept, a “speakeasy underground supper club” and remember the name. I foresee some some interesting collaborations!
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.
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 on the marketplace,
Asparagus: In your share and on the Marketplace
Carrots –Schwebach’s: On the marketplace
Wildflower Honey: on the marketplace
Red Chili: on the marketplace
Romaine Lettuce: on the marketplace
Cucumbers: In your share and 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.
Prosciutto Wrapped Asparagus Recipe
Here we have Prosciutto Wrapped Asparagus which is grilled on the grill and it is so very delicious. What you need to do is wrap your prosciutto around the asparagus stalks like in the photo and then marinade for about 20 minutes in liquid Italian Dressing. Secure your prosciutto to each asparagus spear with a wooden toothpick.
You only have to grill the prosciutto wrapped asparagus briefly on a hot grill to cook it. You can sprinkle it with salt and pepper while it is cooking. Let me tell you. This is one of the best appetizers you’ll ever taste in your life. It is so very delicious. Serve it with Ranch Dressing for dipping if you like. I like to grill rib eye steaks and garnish each rib eye steak with a couple of spears of the prosciutto wrapped asparagus. People just love the steaks served that way. Its so very delicious.
Roasted Asparagus Parmigiano
2 pounds’ asparagus stalks, washed and trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon white or red wine
1 tablespoon balsamic vinegar
3 garlic cloves, finely minced
1/4 teaspoon ground herbs de Provence
Coarse salt or sea salt
Coarsely ground black pepper
1/4 cup or more grated Parmigiano-Reggiano cheese
Lemons wedges for garnish
Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
Make marinade by combining olive oil, wine, balsamic vinegar, garlic, herbs de Provence, salt, and pepper. Pour marinade over asparagus, turning to coat. Let marinate for 2 to 3 hours.
Preheat oven to 400 degrees F. When ready to bake, sprinkle Parmigiano-Reggiano cheese over the top of the asparagus. Bake approximately 8 to 10 minutes (depending on thickness of the asparagus stalks) or until lightly browned. Remove from oven and transfer asparagus to a serving platter. Garnish with lemon wedges.
Makes 4 to 6 servings.
Sesame Roasted Mushrooms & Scallions
- 2 tablespoons toasted sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 4 teaspoons rice vinegar
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds mixed mushrooms, such as shiitake (stemmed), oyster and white, thickly sliced
- 2 bunches scallions, cut into 2-inch pieces
- 1 tablespoon toasted sesame seeds, (see Tip)
- Preheat oven to 450°F.
- Combine oil, soy sauce, ginger, garlic, vinegar and pepper in a large bowl. Add mushrooms and scallions and toss to coat. Transfer to a roasting pan.
- Roast, stirring once or twice, until browned and cooked through, about 25 minutes. Sprinkle with sesame seeds.
In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.
- 2 Tbs. olive oil
- 10 cloves garlic, sliced
- 40 large white button mushrooms, quartered
- 2 cups dry white wine
- 2 Tbs. chopped parsley
Heat oil in skillet over low heat. Add garlic, and cook 1 minute or until transparent. Add mushrooms, and cook 10 minutes without stirring. Add wine, and cook 15 minutes, or until liquid has evaporated and mushrooms are browned. Stir in parsley, and cook 2 minutes. Season with salt and pepper, if desired. Serve hot or at room temperature.
Cantaloupe Cilantro Salad
- 1 cantaloupe, peeled and cut into 1 inch chunks
- ¼ cup diced red onion (about ¼ of a large red onion)
- juice of 1 lime
- ¼ cup cilantro, chopped
- salt to taste (optional)
- In a large bowl, toss cantaloupe and onion. Add ½ of the lime juice and cilantro, toss again. Taste, and if desired, add the rest of the lime juice and salt to your liking. Mix one more time and serve! If you’re not serving right away, keep chilled in the refrigerator.
From the Mesa Top: April 21st, 2016
Climatology 2016: in the last week and a half there have been only a few typical New Mexico sunny days. Almost no wind to speak of, and rain often enough that even small quantities soak the ground. The soil out in the pastures is getting fluffy. Nearly all of the rain at Mesa Top has been gentle and soaking. There has also been snow sprinkled in with the rain several times. The next few days should bring some sun and the warmth should give a strong kick to the cool season grasses. More storminess is predicted later this week, and after that, uncertainty.
Meanwhile this has been an unusual stretch of cloudy days, which makes people in the sun belt kind of nutty. It would be nice to see some sun! What do April showers bring?
From the Wild: A small family of half a dozen or so ducks have settled in on the pond. For them to stay, the vegetation around the shore needs to put on a growth spurt. The same goes for the sandpiper: a shorebird needs some dense vegetation nearby. There is a native sunflower that grows quickly and densely and was well established last year around the edges. Lots of beginning shoots are around the edges now. The return of sun and warmth will get things going.
Also we have at last got 2 visits scheduled from conservation resource partners. USDA NRCS (Natural Resource Conservation Service) is due out to held design erosion control structures that will help to hold more water and slow the accumulation of silt in the aquifer. Also US Fish and Wildlife service, in a couple of weeks, will look at how we can enhance habitat. Our focus will be on bird species diversity.
Oddly we have not seen any cranes or herons yet. It may just be early for them.
Cow stories: The rain could just get us out of the scary situation of cows with no grass. Maymo did finally have her calf, and there are a couple more mommas looking like they will be ready soon.
The cows are scattered again out on the pastures. Soon we will be able to gather them and move them up to the north lease.
Beneficial birds Things are a bit sloppy in the chicken yard from the rain. We throw down plenty of straw to help soak it up, and the straw disappears and if there is enough straw, when we clean out the yard the material forms an instant compost heap. Chicken manure is the richest (in Nitrogen) of any animal manure and lots of carbon (straw is the best) is needed to help break down the raw manure into finished compost that is well balanced and does not overheat and cook the plants.
Our farms and farmers thank you for your support,
The Warshawer/Swendson/Agard Family