Member message for Beneficial Farm, CSA for distribution of June 2nd, 2016

Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for Thursday June 2nd, 2016

Turnips from Vida Verde Farm

Strawberries from Preferred Produce

Kale from Preferred Produce

Carrots from Solar

Onions from Solar

Garlic Scapes from Frisco Farm

Grape Tomatoes from Preferred Produce


Quick note: we had to use beets instead of salad mix last week, the lettuce was starting to taste a bit bitter, sorry for not emailing the heads up.


Scapes and Berries!

No, I don’t have a recipe for them together, but they are well worth a nod of the head this week!

Frisco Farm, our Southern NM garlic growers are about an hour outside of Silver City, in Pleasanton, NM. Kyle and Meggie Skaggs are old faces to most of the CSA, they have been working with us for years. This week we have a bunch of Garlic Scapes in your share! Scapes are the flower shoots of garlic bulbs. Unlike garlic bulbs, they don’t require a vehicle to carry the intense flavor, they are self-sufficient, vegetable and aromatic all in one. We have a lovely story on scapes, if you would like to check it out:

A Garlic Festival Without a Single Clove



Then, on the other end of the flavor spectrum, we have juicy strawberries coming from Preferred Produce!

I think at this point we all have heard the horrible practices employed in the conventional strawberry growing world. They are at the top of the Dirty Dozen list, and for good reason. They are one of the most heavily pesticide sprayed foods and they have such a delicate skin which is eaten, it’s a recipe for disaster. It is terrifying how to think how they are grown, the impact that has on people when we eat them, and even the farmers that are exposed to pesticides in the fields.

Never fear, we aren’t putting those in the share! Matthew has been growing us these Org, pesticide free strawberries down in his test green house. We tried them last week, and they are delicious.


Member Input Needed on New Idea

I was wondering what your thoughts are on spicing things up a bit, pun intended. I am looking into offering a spice share, once a month having 3 unique, freshly ground spices from different regions. They would change by region each month, Istanbul, Parsi, Norwegian etc., giving us even new exploration into food. They are whole spices, prioritizing Org, Fair Trade and non-irradiated spices, though its not 100% guaranteed, do to some of the very rarity of them. They are freshly ground, with no salt, sugar, MSG or other fillers. We would have traditional recipes for each spice. Here are some examples:





I am really excited about the idea, I have been trying to expand my spice skills over the years, but this would take things to a whole new level. To be able to combine all the adventure of the world’s spices, with the best ingredients our state produces, I will put that up against Blue Apron any day!

Let me know your thoughts, I appreciate your input as always!



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 Summer 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.


Prosciutto is back, and we added Absinthe Green Chili Salami to the marketplace

Pork Stew meat: On the marketplace

Tucumcari is back to making Green Chili Jack Cheese! On the marketplace

Carrots in your share and on the marketplace

Baja Garlic, heads and braids: on the marketplace

Kale: In your share and on the marketplace

Turnips: In your share and on the marketplace

Strawberries: In your share and on the marketplace

Garlic Scapes: In your share and on the marketplace

Sunflower Sprouts and Pea Shoots: on the marketplace

Freanna Yogurt: on the marketplace

Radishes: on the marketplace

Spring Onions: In your share and on the marketplace

Wildflower Honey: on the marketplace

Red Chili: on the marketplace

Tomatoes, Grape and Vine Ripe:  On the marketplace

Romaine Lettuce: In your share and on the marketplace

QUINOA:  In your share and on the marketplace

Grilled Garlic Scapes with Black Pepper



  • 4 small bunches of garlic scapes
  • 1 tablespoon olive oil
  • black pepper, to taste
  • sea salt, to taste


  1. Heat your grill to a medium to low flame.
  2. Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and leave whole.
  3. Massage the scape with oil and sprinkle it with salt and pepper. Toss them onto the grill and brown both sides, remove them when they’re soft on the inside, crispy on the outside, a lighter shade of green and golden brown in parts.


Garlic Scape and Pistachio Pesto




  • 1 cup garlic scapes
  • 1 cup basil leaves (or combine basil and parsley leaves)
  • ¼ cup pistachio nuts, toasted a few minutes in a dry skillet over medium heat until fragrant
  • ⅓ to ½ cup shredded parmesan cheese
  • 1 to 3 Tablespoons lemon juice
  • ½ teaspoon salt (I use kosher)
  • ¼ teaspoon pepper
  • ¼ cup (2 ounces by volume) olive oil plus more if you plan to use right away




  1. Combine all ingredients in a food processor, pulse to get them chopped, then process until uniformly blended.
  2. If you have the technology to add the olive oil separately via some sort of feeder tube, do so. It’s worth the pain to clean it. If you don’t–don’t worry. All will be fine.
  3. Taste and decide if you want more cheese, or more lemon juice, or more olive oil or salt.
  4. If you’re planning to put this up, and I really recommend it, scoop it onto a wax paper-lined tray and freeze for a couple of hours, then transfer to a labeled bag for storage. Or fill up half pint jars or small lidded containers.


Garlic Scape Pesto Hummus




  • 2½ cups cooked chick peas (or 2 cans)
  • ½ cup scallions, chopped
  • ½ cup (4 ounces by volume) tahini
  • ½ cup (4 ounces by volume) lemon juice (fresh or bottled)
  • ½ cup parsley or celery leaves
  • ¾ teaspoon salt (I use kosher)
  • ¼ teaspoon ground cumin seed
  • 2 Tablespoons garlic scape pesto (recipe above)
  • ¼ cup (2 ounces by volume) olive oil, plus more to drizzle over the serving bowl




  1. Combine all ingredients in a food processor, pulse to get it going, then process until thoroughly combined and uniformly smooth.
  2. Serve with vegetables to dip, or as the base of a layered vegetable appetizer, spread on bread in a sandwich, on top of burgers . . .


Strawberry Balsamic Pizza with Chicken, Sweet Onion and Applewood Bacon



1/2 cup strawberry preserve

1/4 cup balsamic vinegar
1 teaspoon sriracha chili sauce
1 ball pizza dough, your favorite or this recipe or a purchased ball of dough*
1 cup diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind
1/2 cup Applewood smoked bacon, cut in 1 inch pieces, cooked and drained
1/2 cup thin sliced sweet onion
12 ounces shredded Italian blend cheese

1/4 cup fresh cilantro, finely chopped
1/4 cup fresh strawberries, diced small



Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees F.

Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4-5 minutes or until reduced to half of original volume and mixture is thick and syrupy. Add strawberry preserves and sriracha and mix well. Set aside to cool.

Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.

Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour remaining sauce onto pizza dough and spread to cover. Leave 1 inch border all around the edge.

Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter chicken, bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!

Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!


Strawberry Caprese Pasta Salad

Courtesy of the “enemy” Driscoll



  • 8 ounces Strawberries
  • 8 ounces shell pasta, cooked, rinsed and cooled
  • 8 ounces fresh mozzarella balls, drained
  • 1/4 cups slivered fresh basil
  • 1/4 cups slivered red onion
  • 1/4 cups balsamic vinaigrette

Toss together, serve fresh



From the Mesa Top: June 2nd, 2016

Climatology 2016:  The temperatures have been pretty normal.  The sun feels warm but it is not anywhere near stifling hot so far.  The afternoon clouds cool things off a bit, but no sign of showers and rain yet.

More flowers are blooming

There is a promise of wet weather later in the week.  Hoping…

From the Wild:  The kildeer pair is back, moving and forth from the garden area back to the pond.  A coyote was spotted standing by a fence corner, gazing off into the distance

Cow stories:  Another calf to a first timer, this one a bit older, who is small and was slow to breed for the first time.  Momma and baby are healthy and following the herd around at the Forest Trust land.

Our Navajo fence building crew is hard at work at the Holian’s Glorieta Freedom Ranch.  ¼ mile of new fence is in, about ¾ mile new fence to go and then some repair of old forest service boundary fence.  We are hoping to move the cows there in July, for the summer.

Poor Bruiser is sick.  Once again he is dodging his date with the meat plant, but this time it could be just a different death.  We have been tending to him, water and a little hay.  He is moaning a lot quietly.  No trouble breathing.  If we treat him with antibiotics, then he can’t go to meat for a while.  Maybe that is his angle.  It’s kind of freaky to see him just sitting around under a tree, watching the scenery, then get up and walk a little and sit back down again.

Beneficial birds   It is time to start the turkeys, get them grown up for Thanksgiving time.  We will keep you posted when we see how many might be available for members to buy.  We raise them entirely on Embudo Organic feed and wheat and forage as available, just like we raise the laying hens.

Our farms and farmers thank you for your support,

The Warshawer/Swendson/Agard Family


Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s