Member message for Beneficial Farm, CSA for distribution of July 21st, 2016

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Here is what we are planning for your Beneficial CSA Share for Thursday July 21st, 2016

Zucchini from Mesa Top Farm

Purple Daikon Radishes from Jubilee Farm

Green Onions, White/Red Mix from Jubilee Farm

Golden Nugget Cherry Tomatoes from Owl Peak Farm

Collards from Synergia Ranch

Cucumbers from Owl Peak Farm

Carrots from Chispas Farm



Freshly Peeled Garlic

Our friends at the Coop distribution center brought a new member to their team a few months back, Benjamin Bartley who formerly ran the Arcadia mobile market in DC. His role is a Value Chain Specialist, working on addressing a variety of food chain gaps. One of my best correlations to explain his work, is to compare it to how large companies found 1,000+ uses for corn, but in a more positive light. We often have a surplus of something, be it garlic, kale, zucchini, or there are B grade / “ugly” foods, that need to serve a purpose. Benjamin is tackling these issues one at a time, garlic just happened to be first on the list. Our members know Allicins Ranch, the other Ben who drive across the country in the garlic bus. Just to confuse you, Ben bought Ben’s excess garlic harvest this season that needed a use, and worked to establish the partners to peel and package it in ABQ. Benjamin has now taken a crop that has a limited shelf life and more was produced than the current market demanded, and found a new purpose for it. Not all of our members are big garlic eaters, but for those that use a bunch like me, there is some benefit to getting it peeled. We like looking at the big picture, finding areas that need improving and supporting the efforts to improve it. I will rant about food waste in the future, the efforts to change kitchen waste are getting some good publicity!

Anyway, the long and short, we know have peeled garlic on the marketplace and look forward to supporting more efforts to rethink the food system.



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:

We love recycling!

We rely on members returning a reusable bag to their pick up site every week when they pick up their shares! We also reuse egg cartons as long as they are clean.

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

Daikon Radishes: on the marketplace

Cilantro: on the marketplace

Fava Beans: on the marketplace

Kale: on the marketplace

Collards: In your share and on the marketplace

Cucumber, marketmore and pickling: on the marketplace

Summer Squash: Patty Pan, Zucchini: on the marketplace

Beets on the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace

Baja Garlic, heads and braids: on the marketplace

Red Chili: on the marketplace

Tomatoes, Grape and: On the marketplace


Grilled Zucchini Steaks

  • 2 large zucchini
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoon of Soy Sauce
  • 1 tablespoon Balsamic Vinegar

* This recipe is a serving for 4,

Make sure you have washed your zucchini. Then with a knife cut both ends off. Cut 4 pieces, about ½ inch thick slices of zucchini lengthwise. Be very careful.

Mix EVOO, soy sauce and balsamic vinegar together. Once you have cut your zucchini into what I like to call “steaks” lay them out flat and pour the olive oil mixture generously over them. Turn the zucchini steaks over and repeat with the olive oil and seasoning.

Now that both side should be seasoned, take the zucchini steaks over to a hot outdoor grill or a grill pan. You will need to preheat your grills so they become nice and hot! Place all the zucchini steaks on the grill and let cook for 1-2 minutes on each side. Turn and cook for 1-2 minutes on the other side. Salt and pepper to taste. Take the now grilled zucchini steaks off and serve with a meal! You can also sprinkle some cheese on top!


Turkey and Zucchini Burgers with Green Onion and Cumin


for the burgers

  • 1 lb. ground turkey
  • 1 large or 2 medium zucchinis, grated (2 cups grated)
  • 3 green onions, sliced
  • 1 large egg, beaten
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp cayenne pepper
  • oil for browning

for the Sumac Sauce

  • 2/3 cup yogurt
  • 1/2 cup sour cream
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 small clove garlic, minced
  • 1 1/2 tsp olive oil
  • 1 Tbsp sumac
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper



  1. Set oven to 425F
  2. Make the sumac sauce by combining all the ingredients in a bowl and mixing well. Refrigerate until needed. Thin with a little water if you like a thinner sauce.
  3. Put all the burger ingredients, except the oil, in a large bowl Mix well, using your hands, making sure to get all the ingredients well incorporated, but don’t over-work the meat…use a light touch!
  4. Form the meat mixture into patties. I used a 1/3 cup as a measure, and made about 9 burgers. (You can make your burgers as large or small as you like, but will need to adjust the cooking time.) Note that the mixture will be very wet. Don’t worry, they will firm up as they cook.
  5. Coat the bottom of a skillet lightly with oil and heat until it is nice and hot. You should hear a good sizzle when the patties hit the pan, if not, let the oil heat more. Working in batches, brown the patties on both sides, for about 2 minutes per side, and add more oil as needed.
  6. Set the burgers on a parchment lined baking sheet and bake for about 7 to 10 minutes, just until done inside.
  7. Serve the burgers with the sauce.


Raw Rainbow Collard Greens Wrap Recipe




4 large collard leaves
3/4 cup hummus
1 tomato, sliced into thin wedges
1 medium carrot, cut in half and sliced into thin strips
1 yellow bell pepper, sliced into thin strips
2 Persian cucumbers, sliced into thin strips
1/2 cup pea sprouts
1/4 red onion, sliced into thin strips
1/8 head of red cabbage, shredded
1/2 teaspoon grated horseradish in beet juice



  1. Put raw collard leaves in a plastic bag and freeze them until they turn bright green, about an hour. This makes them more pliable without losing any raw nutrition.
  2. Run the leaves briefly under cold water and lay them topside down on a cutting board. Using a paring knife, gently shave down the raised part of the spines so the surface of the collard is nice and flat. Spread 3 tablespoons of hummus down the center of each leaf and distribute the rest of the vegetables evenly among the leaves, laying them parallel to the spines. Be sure to leave about an inch on each edge uncovered. Sprinkle horseradish on top.
  3. Roll the collard tops and bottoms (stem side) inward, fold one of the long sides in, tucking all the filling underneath it, and continue rolling the leaf from that side to the other side to get a tight wrap. Slice in half with a sharp knife.


Hungarian Cucumber Salad



  • 2 large seedless English cucumbers, sliced thin
  • 1 extra large onion, sliced thin
  • 1/4 cup chopped fresh dill
  • 3 tablespoons white vinegar
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste


  1. Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
  2. Pour vinegar over cucumber mixture; toss to coat.
  3. Pour oil over cucumber mixture; toss to coat.
  4. Season with salt and black pepper.


From the Mesa Top: July 21th, 2016

Climatology 2016:  Over the weekend the atmospheric moisture level began to increase.  Finally, the stagnant weather pattern has begun to shift, some clouds in the afternoon and evening, scattered storms.  And storm coverage increasing.  Finally, on Monday afternoon and evening the storms reached Mesa Top.

Now we have to hope that the pattern of a typical monsoon is established.  Late starting monsoon is better than no monsoon.

From the Wild:  The extended dry spell has pushed many creatures and species to great lengths to get water, and resulted in plenty of casualties.  Squirrels, mice, and even a bat were found drowned, trying to get to water in hazardous ways.

Cow stories:  The 6 heifers born last fall and early winter are separated and ready to go to Scott and Julie’s at La Puebla.

Another of our foundation herd momma Ayrshires looks ready to calf. For Pinky, born in 2008, this will be her fifth calf.  Brown, Abigail, Nancy, Bow, and One are older cows that are still due to calf this summer or early fall.  A couple of heifers may calf as well.

There is some chaos among the herd as changes occur.  One cause is the extensive amount of movement it has taken just to keep them on decent grass.

Particularly the heifers who calved late last fall have become quite an extended family.  Each cow feels responsible for ALL of the calves in their family.  The heifers have to go now, off of the mommas, or we risk a repeat of last year’s failed experiment in which the heifers get bred to young.  We are happy to let the mommas raise the bull calves longer.  But the heifers have to be separates

The herd is making one last stop at Herrera Ranch, as we work to finish up the fencing at Glorieta Freedom Ranch up on the edge of the mesa.

We had a little mid-summer “crisis”, where the family decided that if they couldn’t be on the beach in CA, they would make one. Mom and the gals made a little patio beach in front of the house, with mini pool, to break up the summer monotony. Well, the cows decided to join in, but mistook the pool for a watering hole!

Beneficial birds   This week baby chicks arrive who are being raised for meat.

The Warshawer/Swendson/Agard Family


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