Member message for Beneficial Farm, CSA for distribution of June 9th, 2016

Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for Thursday June 9th, 2016

Lettuce Head from Owl Peak Farm

Arugula from Chispas Farm

Diakon, purple & white, Radishes from Vida Verde Farm

Mixed Beets from Chispas Farm

Spigarello (Italian Broccoli Leaf) from Chispas Farm

Summer Squash (Yellow and Patty Pan) from Silver Leaf Farm

Red Salad Turnips from Vida Verde Farm

Tropea Onions from Vida Verde Farm


Summer is Upon us!

After a tough spring, now we start seeing the relationships we have sowed begin flourishing! We welcome aboard Chispas Farm from ABQ and Silver Leaf Farm from Bernalillo to our CSA this week! This has made for a really awesome share this week, and some great extras on the Marketplace. Here are some farm fresh photos, to tease you for the week to come!

Yakkety Yak

We are now offering locally raised Yak, free-range, antibiotic free. We will write more about the yak next week; we are still waiting on some info from our rancher that didn’t get to us in time.


Not local, but Organic deals

We occasionally find a deal that we think our member’s might really enjoy, even though it’s not a NM grown item. Try as we may, NM farmers can’t produce certain types of food, so when we see the next best alternative, we feel it’s worth offering to members. We have a special on Org Mangos this week, $1.99 ea for large fruits. As these special pop up, we will offer them on the marketplace to members.



Just a heads up, it sounds like the cherry season will be starting the week of 6/23! Fingers crossed, and cherry pie recipes at the ready!


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.


Beira and Red Russian Kale: on the marketplace

Yellow Squash: on the marketplace

Mangos, Org: on the marketplace

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 on the marketplace

Baja Garlic, heads and braids: on the marketplace

Kale: on the marketplace

Garlic Scapes: on the marketplace

Spring & Green 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

SAUTEED SPIGARELLO (serves 2 generously)



  • 1 large bunch spigarello, rinsed & cut into 6″ lengths (*discard the fibrous stems)
  • 2-3 tablespoons Extra-Virgin Olive Oil
  • 3 cloves garlic, thinly sliced
  • 2-3 tablespoons toasted pine nuts
  • Pinch of red pepper flakes
  • sea salt
  • fresh ground pepper
  • Fresh grated Parmesan cheese (optional)
  • Drizzle of best quality aged Balsamic vinegar (optional)


  1. Add olive oil and sliced garlic to a cold sauté pan. Place the pan on the stovetop over medium heat until the garlic begins to turn brown (about 1 minute), stirring occasionally.
  2. Add spigarello and sauté, stirring gently, until wilted (about 1-2 minutes more).
  3. Add pepper flakes & pine nuts. Toss to distribute evenly.
  4. Finish with a grind of sea salt & cracked pepper. If desired, use a microplane to grate some Parmesan cheese on top and finish with a drizzle of aged Balsamic vinegar.


Patty Pan Squash Stuffed with Cajun White Beans



  • 4 medium-sized patty pan squash
  • 1 small onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1/2 bell pepper, chopped fine
  • 2 cloves minced garlic
  • 1 tsp. thyme
  • 1/8 tsp. cayenne
  • 1/8 tsp. black pepper
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1/2 tsp. fennel seed
  • 1/4 tsp. rubbed sage
  • 1/2 tsp. salt (optional)
  • 1 can (15 ounces) great northern beans (or other white beans), rinsed and drained


  1. Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.
  2. When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.
  3. Preheat the oven to 375 F.
  4. Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.
  5. Place the squash in an 8×8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don’t be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.
  6. Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side dish.


Beet Greens



  • 1 pound beet greens
  • 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 Tbsp of cider vinegar


1 Rinse and cut the beet greens: Rinse the beet greens in a sink filled with cold water. Drain greens and rinse a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 Sauté the bacon, onions, garlic: In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic, cook a minute more.

3 Add water, sugar, red pepper flakes: Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper flakes. Bring mixture to a boil.

4 Add beet greens, cook until tender, add vinegar: Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in the vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)


Simmered Daikon Radish



1 lb daikon radish
2 quarts of rice rinsing water
1 piece of kombu (kelp)
3 cups dashi stock
3 tbsp soy sauce
2 tbsp mirin
1 1/2 tbsp sugar
1/2 tsp salt
Scallion (optional, garnish)

Dashi stock ingredients:

1 1/3 oz or 6 inch of kombu (kelp)
4 cups of water


1) Peel the daikon and cut into 1 1/2 inch thick round pieces. Make a shallow criss-cross in one side of each daikon slice.

2) I couldn’t serve a Japanese meal without rice, and I collected 2 quarts of the water used to wash the rice for this recipe (apparently the water from washed rice gives daikon radish a milder taste when cooked). Boil the water and add the daikon. Simmer for 35 minutes.

3) Drain the water. Mix the dashi stock, soy sauce, mirin, sugar, and salt in a bowl and add to the pot. Place a piece of kombu (kelp) at the bottom and the daikon on top (I used the kombu from the dashi stock).

4) Bring to a boil and simmer for about 20 minutes until soft. Arrange daikon slices in a dish and cover with remaining cooking liquid. Garnish with scallion.

How to make dashi stock:

1) Wipe kelp with a damp paper towel. Soak in 4 cups of water for an hour.

2) Bring the water and kelp to the boiling point, but remove the kelp before the water actually boils.


From the Mesa Top: June 9th, 2016

Climatology 2016:  Last week the dry warm pattern gave way to humid and damp weather with daily and nightly thunderstorms.  Starting as early as late morning some times, or late afternoon other times, they fire up over the mountains to the north and then drift south and southeast.  Sometimes they expand and grow over wider areas, and then the coolness flows out from there.  Mesa Top has sat at the edge of some significant, complex storms, with cool air and smatterings of rain, and sometimes it is In the bulls eye, thunder and lightning all around, and plenty of rain.

This has the feel of a classic summer monsoon pattern.  But it is such an early start that it seems inevitable that some drying will occur before the true monsoon settles in.

From the Wild:  The pond has been drying down quickly.  There is some hope for filling the pond some in one of these next storms. Also the Albuquerque representative for US Fish and Wildlife will be making his visit to Mesa Top to see about additional investment in the habitat improvements that have been under way at Mesa Top over the last 20 years.  We are hopeful that the “partners” program will help us expand our pumping and water delivery capacity so that we can keep some water in the reservoir at all times, even as we wait for “the big fill” that can only come from mother nature.

The most recent downpour has the amphibians on the move.  As the the storm lifts the air is filled with the throaty calls of the spade foot toad.  If the water soaks deep enough, the tiger salamanders will also climb up out of the mud and make their way to a body of standing water somewhere nearby.

Cow stories:  With the nice distribution of rainfall, all of the pastures are producing good grass growth, the cows are looking very good,  their bodies are plump and their coats are slick.

2 more momma cows will calf very soon.

The pastures of Mesa Top extend north to south over about a 5.5 mile lenght.  At its widest the pastures are 1.5 miles, in most places the pastures are more like ½ mile wide.  With the elongated north to south orientation, almost every day for the last week storms have hit SOMEWHERE on Mesa Top pasture.

While some spots, notably at the south end of the range, where the gardens and headquarters of the farm are located, have dried out and begun to turn brown, the northern spots have continued to put up grass.

We are blessed.

Beneficial birds   With the days getting hot, the most important change for the chickens is to open up the ventilating walls and get some natural air flow through the

Our farms and farmers thank you for your support, 

The Warshawer/Swendson/Agard Family


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