Member message for Beneficial Farm, CSA for distribution of May 19th, 2016

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Here is what we are planning for your Beneficial CSA Share for Thursday May 19th, 2016

Hakura Turnips from Agricultura Network

Romaine Lettuce from Preferred Produce

Zucchini from Preferred Produce

Kale from Preferred Produce

Red Bell Peppers Preferred Produce

Carrots from Anthony Youth Farm

Freanna Yogurt from Clovis, NM



Hi all!

I am sorry I didn’t get out the normal long winded email last week, I was behind, and by the time my head was above water, it was almost Monday anyway. Have plenty to say this week though!


Allicin’s Ranch

We ended up with extra garlic braids, thanks to so many people electing to sub them out of the share last week.


Our Mission


As a small farmer and a citizen of planet earth, my mission is to simply make the world a better place each day by raising the consciousness of myself, the food I produce, and the people I touch showing love in every action and enriching as many lives as I can.   I will provide garlic to my customers whether it be for food, seed, or medicine grown on the highest possible vibration so that it provides the ultimate sustenance, genetics, or health benefits respectively.  I will care for the earth and my clients as I would my family in the production of my garlic, so that all who share an experience with us will question why they ever got garlic from anywhere else.  Through my work, I will be unwasteful, walk lightly upon the earth, and inspire and educate our younger generations to grow their own food and do it in such a manner that only adds to the greater benefit of all beings who rely on our planets resources for their livelihood.

Our Story

Living on a bench above the Kootenai River at 48 degrees N poses its challenges to living a sustainable existence.  For 15 years, we have learned the art of organic farming from one of the movement’s pioneers, and my uncle, David.  As we were doing so, we migrated like so many intelligent birds to a warmer climate when the ground froze every fall.  Eight years ago, upon discovering a gorgeous variety of our favorite food and medicine neatly braided, we began to break into a migrant farming lifestyle where upon we could grow food in warm climates all year round and provide people, as well as ourselves, with the almighty bulb, Allium sativum — garlic.

Spending our summers in the panhandle of North Idaho, we farm our small sustainable crops mainly by hand and produce, among other things, several varieties of garlic.  As our crop for the next season is safe asleep in its winter bed, we head down to the Baja in our Big Red School Bus outfitted with a hydrogen fuel cell and solar panel to help in the harvest, cleaning, and braiding of a gorgeous crop of purple soft neck — ajo morado.  Upon returning north, we sell and distribute the crop which our friends have so painstakingly worked to produce, spreading good health, flavor, and vitality to our customers along the way through California, Arizona, New Mexico, Colorado, Wyoming, Montana, and Idaho.

We love to share this special journey and this glorious gift of the earth with everyone we contact on our way home.  When we arrive back in northern Idaho, the work begins all over again in the garlic patch.  We wouldn’t have it any other way.

Ben Ronniger and Floyd



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.


Carrots in your share and on the marketplace

Hakura Turnips: In your share

Kale: In your share

Freanna Yogurt: In your share and on the marketplace

Cantaloupe: on the marketplace

Radishes: on the marketplace

Arugula: on the marketplace

Beets: on the marketplace

Mint, Cilantro and Garlic Chives: on the marketplace

Spring Onions: on the marketplace

Wildflower Honey: on the marketplace

Red Chili: on the marketplace

Romaine Lettuce: In your share on the marketplace

Cucumbers: on the marketplace

Zucchini:  In your share and on the marketplace

Red Bell Peppers: In your share 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.


Walnut Zucchini Bread



  • 1/2 cup Freanna Original Plain Yoghurt
  • 1 cup walnut halves (4 ounces)
  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)



  1. Preheat the oven to 325°.
  2. Butter and flour a 9-by-4 1/2-inch metal loaf pan.
  3. Spread the walnut halves in a pie plate and toast

them for about 8 minutes, until they are fragrant.

  1. Transfer the toasted walnuts to a cutting board

and coarsely chop them, then freeze for 5 minutes

to cool.

  1. In a large bowl, whisk the flour with the baking

powder, baking soda and salt.

  1. In a medium bowl, mix the sugar with the eggs,

vegetable oil and yoghurt.

  1. Add the wet ingredients to the dry ingredients

along with the grated zucchini and toasted walnuts

and stir until the batter is evenly moistened.

  1. Scrape the batter into the prepared pan and bake

for about 1 hour and 10 minutes, until the loaf is

risen and a toothpick inserted in the center comes

out clean.

  1. Let the loaf cool on a rack for 30 minutes before

unmolding and serving.


Creamy, Lemon Dill Dip


  • 3/4 C Freanna Plain Yoghurt
  • 4 oz. cream cheese
  • 1 tsp. lemon juice
  • 1 clove garlic, pressed or minced
  • 1/2 tsp. onion, finely chopped
  • 1 tsp. dill weed
  • 1/2 tsp. salt



  1. Blend yoghurt and cream cheese in mixing bowl

until smooth. This yoghurt/cheese ratio makes for a

good consistency for dipping anything.

  1. Add lemon juice, garlic, onion and salt.
  2. Mix well and taste; you should taste a trace of lemon.

Add a bit more if you like. There should be only

a hint of the garlic and onion, and none of the salt;

they are there to enhance, not bury the lemon-dill


  1. Add the dill weed, and mix well. Start with the teaspoon

and add to your dip.

  1. Cover and chill for at least a couple of hours before





1 bunch of turnips, greens removed, sliced into “coins”
1-2 cloves garlic, chopped
olive oil
splash of lemon juice
Frank’s Red Hot sauce
salt and pepper
goat cheese

Heat oil in a skillet. Toss in garlic and turnips. After a minute add the lemon juice, salt/pepper, and hot sauce. Add these in whatever quantities suit your tastes. When turnips are tender, serve up onto your plate. Sprinkle cheese on top. Enjoy!





  • 2 TB extra-virgin olive oil
  • 4 stalks green garlic, white and light green parts only, trimmed and sliced
  • 2 bunches Hakurei turnip greens
  • Juice of half a lemon
  • Salt and pepper to taste



  1. Wash the turnip greens in several changes of cold water, discarding any wilted or discolored leaves. Dry in a salad spinner.
  2. Roughly chop the greens into wide ribbons.
  3. Heat the olive oil in a very large skillet or sauté pan over medium heat.
  4. Add the sliced garlic and sauté under tender, about three minutes.
  5. Add the turnip greens and toss to combine.
  6. Sauté the greens over medium-low heat until wilted, approximately five minutes.
  7. Remove from heat and add the lemon juice, salt and pepper.


Green Smoothie Breakfast Popsicles



  • 2 cups packed kale leaves
  • 1 cup green grapes
  • 1 cup brewed green tea, cooled to room temperature
  • 1 banana, peeled
  • 1-2 tablespoons honey
  • About 1 3/4 cups yogurt, divided


  1. Add the kale, grapes, green tea, banana, honey and 1 cup of the Greek yogurt to your blender. Blend on high until smooth.
  2. Fill your popsicle molds with the kale smoothie mixture until they are about 3/4 full. Then spoon about 1 tablespoon of the remaining Greek yogurt into the tops of each of the molds. Use a skewer to help push the dollop of Greek yogurt down into the popsicle mold and lightly swirl it around.
  3. Transfer the molds to your freezer for about 45-60 minutes, or until the popsicles are partially set. Insert wooden sticks or dowels, then continue to freeze the popsicles until they are completely solid, about 4-5 hours more.
  4. Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.


The Southern New Mexico Connection:  Beneficial Farm provides a market for emerging producer groups and community projects in Southern New Mexico.
We want to introduce you to some of our key producers.  You will not see them at the farmer’s markets.  These are limited resource producers from communities that have land and water and strong agricultural heritages, but little in the way of nearby markets for their produce.  Beneficial Farms CSA, working with logistical support from La Montanita COOP distribution Center, and with Mountain View COOP of Las Cruces as a convenient refrigerated aggregation point, is providing access to market for these groups and community centers and farmers

Anthony Youth Farm:  located on 13 acres of irrigated land purchased by the Anthony (New Mexico) water and Sanitation district, which is the only “government” in the unincorporated town of Anthony.  The land was purchased to house a community economic development and youth training center.  Last year the governor signed a Capital Outlay commitment of $700,000 to help design and begin construction of a multi-purpose building to house a range of needs for farmers:  washing stations, pack line, cold storage, and community kitchen.

The genius of the Anthony program lies in the fact that in addition to training future farmers, the economic development program encourages and in the new center provides support for any and all youth entrepreneurial enterprises.  If a young person wants to start a graphic design business, or an accounting business, then the mentors and staff of the Anthony “Youth Farm” are there to help.

Another function of the Anthony project is to provide land to incubate new farmers as they prepare to move out on their own after training.

Sol y Tierra Growers COOPerative:  The incubator farms along with a number of area farmers who have a fairly good range of experience growing crops have come together to form the SyT COOP.  The COOP does the marketing for its members, and is beginning to address issues like production planning.  The COOP strives to help its members improve the grading and packing of their fresh produce.  The big next step for Sol y Tierra is to build up its member’s capacity so that the volume of sales can bring stronger buyer relationships and stability to the COOP.

Chapparal Community farmers: 
This is a loosely associated group of farmers, mostly women, who are working side by side on a community garden plot, and also on their own land where possible.  Several farmers from this group are in direct contact with buyers such as the CSA.  They are very early in their development as a group.

La Semilla Food Center:  a Semilla is a community Center with community gardens and a range of programs to support “good food” programs in the Anthony area.  The Center also has produce for sale.  As yet they have not joined any of the organized marketing groups or partnered with other Centers such as Anthony Youth Farm.
Beneficial Farms CSA has been grateful to these organizations and their growers for keeping us in fresh greens and roots and other similar crops during the winter months.  The warm season is coming and the Southern growers are switching over to crops that love the heat. We will continue to support these growers, giving them always a percentage of our food buying budget.  These important partners appreciate our CSA and members for the years of support, offering a home for their products and supporting them to improve their growing, harvesting, packing, and marketing practices.

Special thanks also to Mountain View COOP in Las Cruces for aggregation and cold storage, and to La Montanita COOP warehouse for refrigerated backhaul from the South.



From the Mesa Top: May 19th, 2016

Climatology 2016:  The storm tack has moved down our way again.  Cool weather, snow predicted on the mountains, and high probability of rain for the next couple or few days, are all making for promising conditions for more spring pasture growth.

From the Wild:  A big bull snake on the road near Mesa Top during one of the few warm days we had recently.  They always need help to cross the street so some reckless driver doesn’t confuse them for a rattle snake and try to rub them out.

Lots of little garter snakes and small bull snakes also around and about at mesa top.


Cow stories:  5 young calves branded are now part of a small herd of 8 mommas and heifers, plus a few whacky young bulls plus bruiser.  This little herd is on the last pasture at Mesa Top that has had good rest and plenty of green.

The larger group of 20 cows and calves are up on the north lease, and now we have word from Henry at Forest Trust that he is ready for the cows at the “Big Fence” property, which is just about a half mile walk up the county road from our north lease.  They will move later this week.

Meanwhile our Navajo Fencing crew is working at the higher elevation “Glorieta Freedom Ranch” at Padre Springs above Glorieta at the north rim of the Mesa.  GFR is a restoration project stewarded by Brad and Kathy Holian.  Beginning with the most recent addition to the ranch of 320 acres, over time the cattle will be a part of the resource management and restoration plan for almost 1000 acres.  The property is heavily choked with pinon and juniper, and where it has been thinned, whether by rogue wood cutters or by coordinated thinning project, the grass that fills in is very rich and dense.

AND we have put in an application to the State Land office to secure another 366 acres of leased pasture down near Lamy.  The land is on 285 and the previous lessee did not renew their lease.

By gosh we are somehow going to get enough pasture under lease that we can allow longer rest on all of the parcels…

Beneficial birds   This year’s pullets have made the move over to the big house.  More expansion of coop space is in the works.  This flock of youngsters will come into production late summer or early fall and will help us to keep production up over the winter.

Our farms and farmers thank you for your support,

The Warshawer/Swendson/Agard Family


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