Check out the Webstore:http://www.farmigo.com/store/beneficialfarm
Here is what we are planning for your Beneficial CSA Share for Thursday May 5th, 2016
Carrots from Sol y Tierra Growers
Broc Greens from Sol y Tierra Growers
Salad Mix from Owl Peak Farm
Grape Tomatoes from Preferred Produce
Scallions from Preferred Produce
Pickled Onions from Valley Gurlz
Bags, Bags, Bags…
That old song we have sung, so many times. Please exchange your reusable bags every week!
We had tried to incorporate a jar of locally pickled onions into shares about a month ago, but we needed more than they had on hand, so they made us a special batch. Anyone that doesn’t want to try these babies out, shoot us an email and we will swap it out.
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.
Salad Mix: In your share and on the marketplace
Carrots In your share and on the marketplace
Wildflower Honey: on the marketplace
Red Chili: on the marketplace
Romaine Lettuce: on the marketplace
Cucumbers: on the marketplace
Zucchini: In your share and 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.
Broccoli Leaf Tortellini Soup
- 2 Tbs. unsalted butter
- 1 small carrot, finely chopped
- 1 small rib celery, finely chopped
- 1/2 medium yellow onion, finely chopped
- 2 thyme sprigs
- 1 large clove garlic, smashed
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 quarts lower-salt chicken broth
- 1 small Parmigiano-Reggiano rind (1×2 inches)
- 9 oz. fresh cheese tortellini
- 12 oz. broccoli leaves, stemmed and chopped (about 5-1/2 cups)
- Freshly grated Parmigiano-Reggiano (optional)
Melt the butter in a 5- to 6-quart pot. Add the carrot, celery, onion, thyme, garlic, bay leaf, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the broth and cheese rind; bring to a boil. Reduce the heat to a simmer and cook about 10 minutes to meld the flavors. Remove and discard the thyme, garlic, bay leaf, and rind.
Return the broth to a boil. Add the tortellini and broccoli leaves and cook until tender, about 7 minutes. Season to taste with salt and pepper. Serve sprinkled with the cheese, if using.
How to Cook Broccoli Leaves
Did you know that you can eat broccoli leaves? Until I started growing broccoli in my garden, I had no idea 1. What a broccoli plant looked like and 2. That the large leaves were edible and delicious. You can cook them the same way you would cook collard greens. Simply remove the stems and thick ribs, chop the leaves up as desired (I like to roll the leaves up and then slice them thinly crosswise), and then you can steam them, boil them, grill them, sauté or stir fry them. You can add them to soup and you can even use them, in lieu of cabbage leaves, to make rolls. Young and tender broccoli leaves can also be eaten raw in salads. On a side note, if you are planning on growing your own organic broccoli, be warned that they become infested with hundreds of tiny gray bugs and spiders. We were too disgusted to eat any of the broccoli crowns, even though they had the most rich broccoli flavor I’ve ever tasted. We will never plant broccoli again!
My favorite way to cook collard greens and broccoli leaves is to sauté them with bacon and garlic. Cook 4 slices of smoked bacon in a large sauté pan over medium heat until crispy. Remove the pieces of bacon, break them up into small pieces and set aside. Add minced garlic and sliced broccoli leaves to the hot pan with bacon grease. Cook, stirring frequently until the broccoli leaves are tender and still a bit crisp. Add salt and pepper to taste and, if desired, add a small splash of vinegar. Continue to stir until all of the vinegar has evaporated (if using). Stir in the crispy bacon pieces and serve immediately.
Roasted Carrots with Scallion-Ginger Glaze
1 pound carrots, peeled, greens trimmed
4 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons peeled fresh ginger, minced or grated
1/4 cup thinly sliced scallions
1 tablespoon minced garlic
1/2 teaspoon kosher salt
- Preheat the oven to 400ºF. Spread the carrots out on a half-sheet pan, and drizzle with 2 tablespoons of oil, tossing to coat the carrots and pan thoroughly.
- Roast for 30-40 minutes, or until the carrots are tender and browned in spots, shaking the pan halfway through to ensure even browning on the carrots.
- Meanwhile, place the ginger, scallions, garlic, and salt in a small heatproof bowl. Heat the remaining 2 tablespoons of oil until it starts to smoke, and then carefully pour it over the aromatics; mix well. Lightly smash the aromatics against the side of the bowl with a wooden spoon to release their flavor, and then drizzle the scallion-ginger oil over the carrots.
Grape Tomato, Olive, and Spinach Pasta
8 ounces uncooked penne (about 2 cups)
2 teaspoons olive oil
1/4 teaspoon crushed red pepper
1 large garlic clove, thinly sliced
2 cups grape tomatoes, halved
1/2 cup organic vegetable broth (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 Kalamata olives, pitted and coarsely chopped
4 cups baby spinach
1/4 cup torn basil leaves
1 ounce Parmesan cheese, grated (about 1/4 cup)
- Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese. Serve immediately.
From the Mesa Top: May 5th, 2016
Climatology 2016: More stormy weather, with more decent rain and more grass greening up in the pastures.
From the Wild: A baby bull snake wriggled out of a hay stack at Santa Ana pueblo. Very early for such a creature. Must have kept very warm living in the hay stack. Snake season at Mesa Top is still a ways out
Cow stories: After another bad situation with a young momma cow, we have brought them all home from La Puebla. We will choose a lower risk group to bring back there around 4th of July.
We separated a few more heifers and bulls so that their mommas could recover and breed back. The north lease that the main herd is on now has fresh green grass 8 inches tall.
The trick at this time of year, as long as the grass is growing, move the cows quickly and often. This allows a pasture time to regrow, and to rotate cattle back on.
Beneficial birds nothing exciting or new from the chicken world
Our farms and farmers thank you for your support,
The Warshawer/Swendson/Agard Family