Member message for Beneficial Farm, CSA for distribution of June 23rd, 2016

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Here is what we are planning for your Beneficial CSA Share for Thursday June 23rd, 2016

Mini Cucumbers from Silver Leaf Farm

Garlic Scapes from Jubilee Farm

Collards from Synergia

Beets from Owl Farm

Org Yellow Onions from Seco Spice

Salad Turnips from Vida Verde

Snow Peas from Owl Farm

Cherry Tomatoes from Silver Leaf Farm




I know we had grape tomatoes last week, we aren’t sending much out. We are getting an unknown amount of snow peas from Owl Farm that are going to be divided up, and we are using the grape tomatoes to balance out what we end up getting. These tomatoes are really juicy, grown in their hydroponic greenhouse, sweet little snack that will burst in your mouth.

We really happy to see the snow peas coming in! It’s not a big harvest, it was going to be marketplace only, but we want to spread out what we end up with. It might be a snack on your drive home, enough to add to a salad or maybe enough to be in a dish, just got to wait and see. The mini cukes are also really awesome snacks, we picked one off the vine my first time in the greenhouse and just munched on it while getting the tour, yummy!

Guinea pigs wanted! I am looking for a few people to try out a cooking class! I am looking at partnering up with a chef who has put together a web series on a variety of healthy cooking courses. They could make a nice component to the CSA, a “resident” chef of sort. What I am really thrilled with is that in exchange for our sharing her course, anyone that signs up will have 15% of their course fee coming back to us, so we can donate that to Food Depot in local produce! If the courses are enjoyed by members and we are seeing more local food going to our hungry, I think it’s a great partnership.

Finally, just a friendly reminder to members new and veterans, please wait until the member message gets sent out to place marketplace orders. Monday we find out what the produce for the week will be, but it’s not completely updated until this email. We don’t want you to take the time to order when it’s not updated yet, and miss out on what was added.


Yakkety Yak

Maybe this song isn’t the best way to represent a unique & juicy Yak burger, but isn’t it good to hear it again!?

We are now offering locally raised Yak, free-range, antibiotic free. David Franklin and Christa Coggins started out their dabbling in raising Yak when their neighbors asked them if their herd could graze on their land up in Mora county. After a few years, their neighbors decided they didn’t want to continue raising the animals, so David and Christa bought them from them, starting out with 13 head. Yak have acclimatized well to the high country of New Mexico and Colorado, and these animals rotate between through pastures throughout the area.

Most people who have never tried yak are concerned about the flavor profile: the classic question — “is it gamey?”. I personally love the taste of most game, although I think that question really means — “does it taste strong?”. I probably speak to more people who really like the flavor of yak since it is a fairly subtle difference from beef, but there is an identifiable flavor. I think some people who don’t really want to taste meat at all (consumers of factory chicken, grain-fed grocery store beef) might not be the ideal yak consumer, but people who do really enjoy different kinds of great meat and game typically love it. My own take on it is: “sweeter than bison, cook it like elk” David Franklin

It was found by the International Yak Association that yak meat is nutritionally very similar to grass-fed beef and bison. It is higher in moisture content, though, which is why it is so juicy. It is high in “good” fats, low in “bad” fats, and full of nutrients, so smaller portions often feel more satisfying compared to other meats.


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.


Chard: on the marketplace

Red Russian Kale: on the marketplace

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

Pork Stew meat: On the marketplace

Tucumcari Green Chili Jack Cheese! On the marketplace

Baja Garlic, heads and braids: on the marketplace, heads in shares

Garlic Scapes: on the marketplace

Tropea 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

Garlic Scape Pancakes



  • Pancakes:
  • 1 cup whole spelt flour (optional, use white flour if you prefer)
  • 1 1/2 cup unbleached white flour
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 1/2 tbsp. baking powder
  • 1 tsp. sea salt
  • 1/4 cup toasted sesame seed oil
  • 2 cups finely chopped garlic scapes
  • Dipping Sauce:
  • 3 tbsp. organic soy or tamari sauce
  • 3 tbsp. rice vinegar
  • 1 to 2 tsp. freshly grated ginger
  • 1 tsp. sesame oil
  • 1 tsp. sugar or honey
  • A pinch of dried chili flakes (optional)
  • For frying:
  • About 1/4 cup grapeseed or peanut oil


  1. Mix the spelt and white flours together with the salt. Put half of the mixture in one bowl and half in another bowl.
  2. In one bowl add 1/2 cup boiling water. Mix with a wooden spoon until the dough can handled. Knead for 2 minutes in the bowl.
  3. In the other bowl, mix the baking powder into the flour. Add the cold water and mix with a wooden spoon until dough can be handled. Knead for 2 minutes in the bowl.
  4. Incorporate both dough together by kneading them into one another for 5 minutes on a lightly floured surface. This dough is very forgiving. If its too dry, simply add a bit of water. If it’s too sticky, simply add a bit of flour. The dough should feel nice and moist but not stick to your hands.
  5. Shape into a ball, and place in a bowl with a damp towel on top and let it rest at room temperature for 1 to 2 hours.
  6. Cut the dough into 4 pieces.
  7. Roll each one into a thin 9 or 10 inch circle.
  8. Brush with one tablespoon of sesame oil and sprinkle with about 1/2 cup of garlic scapes, evenly distributed over the surface.
  9. Roll the dough into a tight cylinder and pinch in the edges to seal. Coil this cylinder into a spiral and tuck in the end. Flatten it into a disc with the palm of your hand. Roll this out into a flat pancake, about 1/4 inch thick. Repeat with the remaining pieces of dough. Let the 4 pancakes rest for about 10 minutes before frying.
  10. Meanwhile, make the dipping sauce by whisking all ingredients together.
  11. Heat about 1 tablespoon of oil in a heavy skillet on medium heat. When the oil is hot, gently place the pancake into the pan and cook on each side for about 2 to 3 minutes or until nice and golden. Repeat with remaining pancakes. Cut the pancakes into wedges and serve hot, with the dipping sauce.


If you wish to keep your pancakes warm, place them on a baking sheet in a 200 F oven. However, they are best when served straight off the skillet.


Garlic Scapes and Basil Pesto



  • 10 to 12 large garlic scapes, with bulb removed, cut into 1/2-inch pieces
  • 1 cup (lightly packed) clean, dry basil leaves
  • 1/4 to 1/2 tsp. sea salt/Himalayan salt
  • 1/2 to 1 cup (or more depending on how thick you want your pesto) good quality olive oil
  • 1/2 cup pine nuts or hemp seeds (I use hemp seeds)
  • 1/2 to 1 cup grated organic Parmesan cheese (This is optional. I personally don’t add the cheese.)


Add garlic scapes, basil, and salt to the large bowl of a food processor. Start processing, adding oil slowly. Stop processing and scrape down the sides of the bowl with a rubber spatula.

Once a smooth paste has been achieved, add parmesan (optional) and process until completely mixed in.

Top processing and add the nuts or seeds. Pulse processor until nuts/seeds are roughly chopped and fully mixed in. This gives the pesto a great texture.






Miso Dipping Sauce:

2 tablespoons white miso paste

2 tablespoons coconut milk

2 teaspoons honey

2 teaspoons fresh ginger, peeled and grated


Teriyaki Tofu:

1 pound extra firm tofu, drained and pressed

2 tablespoons coconut oil or olive oil

1/4 cup teriyaki sauce


Collard Wraps:

6 large collard leaves

2 ounces alfalfa sprouts

2 cups red cabbage, thinly sliced

1/2 large cucumber, peeled and thinly sliced

8-ounce Beets, sliced


  1. Prepare miso dipping sauce by whisking all of the ingredients in a small bowl. Set aside until ready to use.
  2. Press tofu to drain of excess liquid by placing a folded paper towel on top of the whole cube, and weighing down a cast iron pan on top. This should be done over a cutting board, plate, or surface that you don’t mind getting wet. Leave to press for 20 minutes, then slice into 3/4 inch slices.
  3. Heat the oil and teriyaki sauce in a large skillet over medium-high heat. Place the tofu slices on the hot skillet and allow them to cook until crispy and caramelized, about 3 minutes. Carefully flip to the other side and cook for an additional 2 to 3 minutes. Transfer to a plate and set aside until ready to use.
  4. Cut the stem off the collard leaves and shave the stem so that it’s flush with the leaf.
  5. Add desired amount of sliced red cabbage, alfalfa sprouts, cucumber, sliced beets, and tofu to the flattened leaf, then roll like a burrito.
  6. Serve with miso dipping sauce.





Basil Aioli:
1/3 cup mayonnaise
1/4 cup fresh basil leaves, finely chopped
1 tablespoon fresh lemon juice
1 small clove garlic, minced
A pinch of sea salt

8 thick slices of bread
4 ounces of goat chèvre
8-ounce Cooked Beets, sliced into 1/4 inch thick rounds
2 handfuls watercress (or microgreens of choice!)



  1. Preheat oven to 350°F.
  2. Whisk together the ingredients for the basil aioli in a small bowl and refrigerate until ready to use.
  3. Place the slices of bread on a baking sheet and bake until golden brown (about 2-3 minutes).
  4. Flip the bread and spread the goat chèvre over each piece. Compile 4 grilled cheeses by adding desired amount of sliced beets and watercress to a slice of bread and topping it with another slice of bread.
  5. Place the sandwiches back in the oven until warmed through (about 3 minutes).
  6. Remove sandwiches from oven and place on plates. Carefully lift the top slice off of each sandwich and drizzle basil aioli inside. Replace top slice and cut the sandwiches in half to serve.



From the Mesa Top: June 23rd, 2016

Climatology 2016:  Record heat, historically high for the northwest part of the state (oh, well, remember 6 months ago, the historic blizzard in the south eat?).  That means higher than ever recorded.  EVER!

This week the moisture is supposed to be drawn in under the big dome of high pressure and by late week monsoonal pattern should emerge:  A still/stationary warm air mass, no wind and enough moisture in place for daily storms to fire off the mountains.

From the Wild:  Rattlesnakes on the move:  one dog got bitten, swollen up but recovering nicely.  Also a sighting of what may be the biggest rattle snake to appear at mesa top.  Deer on the move, looking for water.


Cones are forming on the pinon:  looking ahead there may be pinon nuts again this fall

The gamble oaks on the west facing ridges have fully leafed out.  Many show as much as 6 to 8 inches of new growth, which seems prolific considering that moisture has been moderate last winter and this spring.

Cow stories:  At least 3  more calfs are “hoofs on the ground”. There may be another pair of twins, hard to tell until the herd is moved and everyone is gathered and counted.

The routine seems to be that the herd congregates around the water at high noon.  They are all fully fed from the morning’s grazing and so are ready for water.  Then they sit around in the shade chewing their cuds and wander off to prepare for an afternoon of more grazing.

Psycho momma is back with the heifer herd and she seems to be calming down at last.


We may move the herd back to the northern state lease, which has good forage on it because we rotated the cows off just in time for the nice rounds of rain in early May.  It is amazing how much additional forage can be produced by getting rest to the pastures at the right time, even with only modest rains.

Fence work continues at the Holians’ Glorieta Freedom ranch. Hopefully we can move the cows to the cooler, higher country soon

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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