Member message for Beneficial Farm, CSA for distribution of July 14th, 2016

Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for Thursday July 14th, 2016

Chard from Synergia Ranch

Kale from Synergia Ranch

Beets from Owl Peak Farm

Org Strawberries from Preferred Produce

Quinoa Greens from White Mountain Farm

Fava Beans from White Mountain Farm

Cilantro from White Mountain Farm

Zucchini from Mesa Top Farm


Cooking-Class Guinea Pigs wanted!

We are looking into a partnership with a nutritionist who has developed a course of virtual cooking classes to help familiarize people with their veggies. I know most of us have gotten pretty good at cooking with all the unique vegetables our farms grow, but there is always room to improve our skills. We are looking for 2-3 people that would try out the first course for free, and tell us what they think. It would be great if we had someone new to cooking with greens, and someone very familiar with them try it out, so we can get some different prospective. We appreciate your time and input!

New Cheese Producer

A few weeks ago, I chanced to meet Paul Owens, who along with his wife create Coonridge Org Goat Cheese. I was picking up some of our Coho salmon at the time, and after chatting about our products for a while, we agreed to trade cheese for fish, so their interns could have a few lovely meals and we could introduce the cheese to our members. Coonridge is certified Organic, producing a variety of great goat cheese they sell through various outlets. We have 6 of their top picks, available on the marketplace, to see what our members think of them. These are larger jars of goat cheese than we normally get from others, 7.5oz, about double the size of Old Windmill’s. We have them for sale at $13, $2 off regular price, to introduce them and get your input.  We look forward to your feedback!



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: In your share and on the marketplace

Kale: In your share and on the marketplace

Collards: on the marketplace

Sugar Snap Peas: on the marketplace

Radishes: on the marketplace

Cucumber, marketmore and pickling: on the marketplace

Summer Squash: Patty Pan, Zucchini, Alexandria, Zephyr and Mexican Grey: on the marketplace

Beets on the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace

Baja Garlic, heads and braids: on the marketplace

Tropea Onions: on the marketplace

Red Chili: on the marketplace

Tomatoes, Grape and: On the marketplace

QUINOA:  In your share and on the marketplace


Fava Beans with Rice and Yogurt


Yield: 6 servings


1¼ cups long grain rice

4-5 tablespoons mild olive oil

Bunch of dill or mint, finely chopped

White pepper to taste

14 ounces shelled fava beans, fresh

2 cups plain whole milk yogurt

1 clove garlic, crushed



Pour the rice into plenty of boiling water. Boil hard for about 14 minutes, until it is almost but not entirely tender.

Drain and put back into the pan.

Stir in 3 tablespoons of the oil, the herbs, and salt and pepper to taste. Put the lid on and leave the pan on very low heat for the rice to steam for about 15 minutes, or until tender.

Boil the fava beans in lightly salted water for a few minutes, until tender, then drain. Stir gently into the rice with the remaining oil.

Serve hot or cold with the yogurt, beaten with crushed garlic and a little salt. Serve the yogurt separately or spoon it over the rice and favas.


Sautéed Quinoa Leaves with Garlic


1 bunch quinoa leaves, trimmed of woody stems

2 cloves garlic, sliced thin
2 Tablespoons olive oil
2 Tablespoons water
1/2 teaspoon kosher salt

Heat a sauté pan on medium, add oil.  Swirl.  When hot, add garlic and fry till golden.  Add quinoa leaves and water then cover the pan.  Let steam for a few minutes until leaves are wilted.  Add salt to taste.

Cilantro Lime Grilled Chicken with Strawberry Salsa


Prep Time: 20 minutes Marinate Time: 30 minutes Cook Time: 10 minutes Total Time: 1 hour Servings: 4




  • 1 pound strawberries, diced (~2 cups)
  • 1/4 cup red or green onion, finely diced or sliced
  • 1 jalapeno, finely diced
  • 1 lime, juice and zest
  • 2 tablespoons cilantro, chopped
  • salt to taste


  • 1 pound boneless and skinless chicken breasts
  • 2 limes, juice and zest or 1/4 cup lime juice
  • 1 tablespoon oil
  • 2 tablespoons cilantro, chopped
  • 1 clove garlic, grated
  • 1 jalapeno, finely diced (optional)
  • salt and pepper to taste



  1. Mix everything and enjoy!


  1. Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.
  2. Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.
  3. Serve topped with the strawberry salsa.


Cilantro Pesto over Zucchini Noodles


Prep time

15 mins

Total time

15 mins


Serves: makes 2 cups


  • 2 bunches of cilantro, (4 ounces)
  • ½ cup cashews, lightly roasted
  • 2 avocados, peeled and pitted
  • 2 Tablespoons avocado oil or olive oil
  • 2 Teaspoons sea salt
  • 4 cloves of garlic minced, measuring 1 Tablespoon
  • 1 recipe of Zucchini Noodles
  • Freshly chopped tomatoes, about 3 cups


  1. Coarsely chop the cilantro, leaving most of the stems behind.
  2. Combine all the ingredients in a blender and blend on a low speed using the tamper to keep the mixture moving. It will take a couple of minutes before the pesto becomes fairly smooth.
  3. If you’re using a food processor: process all ingredients, scraping down the sides as necessary until the pesto is mostly smooth.
  4. Serve immediately as desired or with a recipe of Zucchini Noodles and freshly chopped tomatoes.


From the Mesa Top: July 14th, 2016

Climatology 2016:  Heat that spares nothing:  Wind along with, which is totally out of place in July.  Even as the wind dries out and sears the grasses and pastures, there is a cool feel in the shade.

How … Sad?  Pathetic?  Amusing?… that when the temp drops to the mid-80s as we approach sunset, that feels like relief.  The air is so dry that on still nights, the cooling is pronounced, not the low 50s at Mesa Top.  Of course the cities with the concrete heat sinks and exhaust of all types, and artificial humidity, the night time cooling is very slow to materialize.

The garden resembles a MASH unit for plants.  The miracle is that as long as enough water flows to them, the daytime stress gives way to night time relief and voila!  Zucchini are popping.  There are only a few hours a day when it is at all enjoyable or pleasant to work in the garden.

From the Wild:  The jackrabbits and cottontails are feeding along the roadsides, where the remaining green forage can be found, and there are a lot of funerals to be scheduled.  The ravens and crows and turkey buzzards are happy to clean up.

Cow stories:  The northern lease lasted a week, and now the cows are at headquarters for a day.  We have a group of calves to brand, and several bulls to send to the processing plant, and a small group of young heifers to move to La Puebla.

As always, moving day for the cows is a stressful thing.  About 56 cows of all ages and types, the first 32 were easy to find and gather and they walked quickly and efficiently down the neighbor road.  They joined a group of 10 who had been kept home.  Another group of 10 had gone to the farthest point on the northern lease and knocked down a fence to get to the next neighbor’s property.  9 of them made the next trip home.

Which left one young Momma cow, Hagerman one, and her calf, and Blanca’s calf belonging to unaccounted for.  They showed up for water, but scattered.  The only hope was to walk the Blanca all the way back, which took until dark.  Blanca’s had separated from his buddy and surrogate momma.  That pair greeted Blanca at sunset and stayed around waiting for sunrise and then the bunch of them set off and found that calf.  One more walk home meant that at last all present and accounted for.

The fencing at Glorieta Freedom ranch is getting close.  We had aimed for July one, and now have our fingers crossed for the 15th.  Even in the heat, 500 ft. higher elevation and a lot bigger pines and there is noticeable coolness, plus there is lots of grass.   If the cows only knew what is waiting for them in a few days, but meanwhile they have a lot to complain about.

No species except perhaps lizards and snakes truly flourish under the stress of serious heat.

Beneficial birds   The birds are up early and busy eating and drinking and then they settle in to shade wherever they can find it and then get busy again for the last couple or few hours before sunset.  More heat stress sufferers.

The Warshawer/Swendson/Agard Family


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