Member message for Beneficial Farm, CSA for distribution of May 26th, 2016

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Here is what we are planning for your Beneficial CSA Share

for Thursday May 26th, 2016

Carrots from Chapparal Growers

Radishes from Chapparal Growers

Winter Cooking Greens from Oscar Guttierez

Mustard Greens from Vida Verde Farm

Arugula from Vida Verde Farm

Lettuce Mix from Anthony Youth Farm

Kale from Preferred Produce

Apricots from Anthony Youth Farm



Spring roots, salad greens and summer crops starting to come in!

We are seeing a lot of root vegetables and salad mix coming up from our farm both down south and in Albuquerque! We wanted to check in with members and see how you are doing on the volume of these things, carrots in particular have been in abundance lately and we have had them in the shares. We don’t want to overdo it on these things, but we also want to find that balance of how often they are going out, so we are looking for that perfect level. We are loving the carrots, very flavorful and with vibrant greens, are members keeping up with them?

We are happily expecting the first fruits of summer, apricots coming up from Anthony! This is a sample shipment, so we can see and taste them to hopefully see them again in the coming months in larger quantities. We are also getting a small shipment of Strawberries, not enough to offer on the marketplace, but we wanted to tease everyone for what we are hoping to have for shares very shortly!


Preferred is scaling their larger production back down to tomatoes, but they have started some crops for us in their experimental garden. They are doing the strawberries for us, and this week we have the promised kale they have been raising for us!

I can’t wait to see these in person, they look like dino kale but with some great purple color mixed in!


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

Baja Garlic, heads and braids: on the marketplace

Kale: In your share

Freanna Yogurt: on the marketplace

Radishes: on the marketplace

Arugula: In your share

Spring Onions: on the marketplace

Wildflower Honey: on the marketplace

Red Chili: on the marketplace

Tomatoes, Grape and Vine Ripe:  On the marketplace

QUINOA:  In your share and on the marketplace

Potlikker Noodles with Mustard Greens



  • 1 tablespoon vegetable oil
  • 1 10–12-ounce smoked ham hock or smoked turkey wing
  • 1/2 onion, coarsely chopped
  • 8 garlic cloves, lightly crushed
  • 2 bay leaves
  • 1/4 cup red wine vinegar
  • 2 tablespoons hot pepper sauce
  • 2 tablespoons sugar
  • 5 cups low-salt chicken broth or water
  • 2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped
  • 3/4-pound egg noodles
  • Kosher salt
  • 6 slices bacon (about 7 ounces), cut crosswise into 1/4′-wide pieces
  • 2 large shallots, thinly sliced
  • Freshly ground black pepper
  • 1 cup finely grated Pecorino


  • Heat oil in a large saucepan over medium-high heat. Add ham hock and cook, turning occasionally, until browned, about 8 minutes. Reduce heat to medium. Add onion, garlic, and bay leaves; cook, stirring occasionally, until onion is beginning to brown, about 5 minutes. Add vinegar and stir, scraping up any browned bits. Stir in hot sauce and sugar. Add broth and reserved mustard green stems and bring to a boil. Reduce heat and simmer until liquid is reduced to 2 cups, 1–2 hours. Set a sieve over a large bowl or measuring cup. Strain potlikker into bowl. Pick and reserve the meat from the ham hock to add to the noodles later, if desired. Discard skin, bone, and remaining solids in sieve. Set potlikker aside. DO AHEAD: Potlikker and Potlikker and ham can be made 2 days ahead. Chill separately until cold; cover and keep chilled.
  • Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside.
  • Meanwhile, heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crispy. Add shallots and reserved picked meat, if using; cook, stirring occasionally, until shallots are soft, 4–5 minutes. Pour off any excess fat in pan. Increase heat to medium-high; add greens and cook, stirring constantly, until wilted. Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil. Add noodles; toss to coat, and heat through. Season to taste with salt and pepper.
  • Transfer noodle mixture to serving bowls and sprinkle with Pecorino.





  • 8 Apricots, pitted and sliced
  • 2 Tbsp. white balsamic vinegar
  • 2 large shallots, peeled and thinly sliced
  • 1 1/2 Tbsp. white wine vinegar
  • pinch of kosher salt
  • 4 cups baby arugula
  • 2 balls burrata cheese, each cut in half or quarters if large. (Sub fresh Mozzarella or Chevre)
  • 1 Tbsp. high quality extra virgin olive oil
  • Sea Salt Flake
  • freshly ground pepper



In a small bowl, combine the apricots with the white balsamic vinegar and toss gently to coat. In another small bowl, combine the shallots with the white wine vinegar and toss to coat with a pinch of kosher salt.

Wash and dry the arugula and add to a medium sized salad bowl. Drizzle with the olive oil and toss to coat.

Combine the apricots and the shallots along with any remaining vinegar.

Divide the arugula among 4 plates. Evenly divide the apricots and the shallots, drizzling any remaining vinegar over the arugula.

Place a piece of burrata on each salad.

Sprinkle each salad with the fleur de sel and with the freshly ground pepper.






    • 1 bunch radishes (about 1/2 pound)
    • 2–3 medium carrots (about 1/2 pound)
    • 2 1/4 teaspoons kosher salt, divided
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons white wine or Champagne vinegar
    • 3/4 teaspoon Dijon mustard
    • 1/4 teaspoon freshly ground black pepper, plus more
    • 2 tablespoons olive oil
    • 1 1/2 tablespoons capers
    • 4 ounces drained oil-packed canned flaked tuna (about 3/4 cup)
    • 2 tablespoons parsley leaves



    1. Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
    2. Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
    3. Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.


Fried Greens Meatlessballs


  • 1 bunch greens, about 10 cups loosely packed or 5oz/300g, see notes above
  • 3 tablespoons olive oil or grapeseed oil
  • 1 small yellow onion, diced
  • Salt, to taste
  • 2 cloves garlic, chopped
  • ½ cup cilantro
  • 1 tablespoon cumin seeds
  • 1 cup fresh breadcrumbs
  • ¼ cup crumbled feta
  • 1 or 2 eggs
  • Oil for frying


  1. Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
  2. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
  3. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.
  4. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. I usually find one egg to be enough.
  5. Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.



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 26th, 2016

Climatology 2016:  Return to hot and dry weather.  It looks like this dry and breezy pattern will continue for a week or more.  Hopefully we can get a break before all of the pastures dry out.

The May flowers are blooming, Penstamen, flox, Indian Paintbrush.  We had enough showers in April.

Last week we had fires in the wood stoves, this week we need to block the sun from overheating the buildings.

From the Wild:  Deer on the move, ducks back on the pond.  Snakes on the move now that the warmth seems established.

Cow stories:  The bulk of the herd is up on Forest Trust land.   Lots of fresh grass.  The last of the young cows who are close to calving are still near home, so we can keep an eye on them.

Hopefully we can keep the cows as they are for a month or month and a half, and the Holian’s ranch will be fenced and ready then.

Beneficial birds   it is time to open up all of the side walls and get more fresh air flowing through the coops.  Production usually drops off in the heat of summer, and the shells of the older birds get thinner.  Things to keep an eye on.

Our farms and farmers thank you for your support,

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA



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