Here is what we are planning for your Beneficial CSA Share for
Thursday July 28th, 2016
Patty Pan Squash from Mesa Top Farm
Garlic from Allicin’s Farm
Lettuce from Owl Peak Farm
Red Onions from Vida Verde
Peaches from Freshies, Alcalde, NM
Curly Kale from Owl Peak Farm
Leeks from Jose Luis, South Valley ABQ
We have a large share of local peaches this week from Freshies, a certified Organic farm in Alcalde, NM. They are small peaches, and we are getting a bargain because of their size, so we are filling our shares up with them! If anyone wants to buys some peaches in bulk, email us!
It is that time of year again; Mesa Top has zucchini coming out of our ear! We are going to try and not overload member on too much zucchini, and also mix it up when we can with other summer squash. Colleen and Kim harvested about almost 500lbs of zucchini this week, and this is only the 3rd week of the crops flourishing! If members get too overwhelmed on zukes, email us to requests a sub, but this is definitely the season for squash. When in doubt, fire up the grill, a little EVOO, soy sauce and balsamic vinegar, and you can make zucchini the highlight of the meal!
New Cheese Producer – Coonridge
We have gotten some very positive response from a member that tried out the Feta so far, that it was very garlicy and the jar really goes a long way. Members that try the other varieties, please let us know what you think, we will help base what we carry on the best responses!
Member Recruitment, Member Appreciation, Summer Deal…
Ah, the big questions of any business! How do we find new members, show our current members the appreciation they deserve for their support, and also promote the awesome deals our summer’s harvests provide us? Truth be told, it’s not my favorite side of the business, it takes a certain personality to excel in marketing. In the coming weeks, we will finally get a few efforts off the ground with some help! Our website has been redesigned, gone will be our ’90 style site, and we will be replacing it with a more up to date website. We are also going to start bi-weekly promotions for members, accompanied by deals from other local businesses. We will have incentive for referring a friend, discounts on marketplace orders and even Salmon discounts! With our new approach, you will also see other similar local business’s special deal as well in our emails.
What ideas do you have?
We value your feedback on what made you become a member, what would reward you for continuing to support our CSA and other ways we can show our appreciation for your support! The CSA and Farm are a family effort, and our members are an extended family, we want to make sure we show the same support that we receive!
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.
Baja Garlic braids: Last week on the marketplace, $2 off, $6.99 ea
Chard: on the marketplace
Collards: on the marketplace
Gold Nugget Cherry Tomatoes:
Peaches: on the marketplace
Cilantro: on the marketplace
Fava Beans: on the marketplace
Kale, Green Curly: on the marketplace
Collards: In your share and on the marketplace
Cucumber, marketmore and pickling: on the marketplace
Summer Squash: Zucchini: on the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Stuffed Patty pan squash
- 5-7 small-medium patty pan squash
- water for to cover for boiling
- 2 cups of pre-cooked brown rice
- 1 Tablespoon olive oil
- 1 cup of baby portabella mushrooms
- 2 cups packed chopped rainbow chard (this is what I had on hand. Any cooking greens will work)
- 1/2 cup chopped onions
- 2 cloves garlic, chopped
- 1/2 cup shredded Swiss cheese
- Seasonings: sage and thyme.
- 1/2 cup part skim ricotta cheese
- Boil patty pan squash for 15 minutes. If rice is not already cooked, cook it in a separate pan while the squash is boiling. Cook rice and boil squash at the same time and make the stuffing while those two are cooking.
- In the sauté’ pan, add the oil. Let it heat to medium. Add the mushrooms, onions, garlic, and rainbow chard. Add Seasoning of choice. Cook 5-7 minutes until done. If the pan gets too dry, add a little water to finish steaming the greens.
- Preheat oven to 400*
- Add the sautéed vegetables to mixing bowl. Add the ricotta. Add the rice. Stir to combine. Set aside.
- Remove the squash. Cut off the end AND stem so that they sit flat. Using a small paring knife, cut out a deep pocket. Repeat with the rest of the squash. KEEP THE STUFF YOU CUT OUT. Chop and add it to the mixing bowl.
- Stuff each squash with the vegetable/cheese mixture.
- Bake 20 minutes.
- Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve immediately.
SMALL PEACHES AND SUGAR BISCUITS
FOR THE PASTRY:
12 dessert spoons of sugar
125 g butter
8 dessert spoons of oil
1 vanilla sugar (7-10g)
2 baking powders (7-10g each)
a little bit of rum and lemon
flour – as much as it takes to make a soft and almost sticky pastry
FOR THE FILLING:
200g ground walnuts
Crumbs (the one taken out of the “half peach” when making a hole for the filling)
125 g butter
A little rum, cocoa powder and desiccated coconut
HOW TO MAKE BRESKVICE & CUKERANCICI
Beat the eggs with sugar, then add butter, oil, vanilla and baking powder. Add some lemon juice and rum. Fold in flour and with your hands make soft and sticky dough. When the dough is just about manageable, cut off pieces and roll in a longish strip Kneading chunks of pastry into a long strip and cutting identical pieces off makes it just a little bit easier to do your next task, which is to make “half peaches” out of pastry; it’s very important that you make the “half peaches” of very similar size. Shape each piece between your palms into small balls and put them on a baking tray a couple of centimeters apart.
It’s very important to have two flat baking trays, as by the time you bake the first lot, you can also knead the second one. We used 2/3 of the dough for “Breskvice” and only the last third for “Cukerancici”. My late auntie used to do half-half, but she also always made double amount (by just doubling all the ingredients) and she usually spent two days preparing these sweets. For shaping “Cukerancici” you need to put a strip of dough in a horseshoe shape and then make a cut at each end separating the edges, as well as one small cut on the top, which resembles a branch.
Let the “half peach” pastries cool down and then with a sharp knife dig a hole in each of them saving the crumbs that you take out. Be very careful as the pastry is so fragile that the “half-peaches” can easily break under the pressure of your fingers on one side and the knife on the other.
When all halves have a pit resembling a hole, you can prepare the filling. Mix together ground walnuts, crumbs, slightly softened butter and sugar. At the end add some rum, cocoa powder (it’s up to you how dark you want the filling to be), and some desiccated coconut, again it can work without it, but I like the taste of coconut and tend to put in everything I can.
The next time-consuming task is to find half-peaches of approximately similar size that make a nice peach when put together. Fill the holes and make sure the filling overruns on the edges so that it can also ‘glue’ together the two halves, so as to make a biscuit that looks like a peach, and put them on a large tray. From this recipe we managed to make approx. 35 peaches.
Next step is to prepare the coloring – as the peaches need to be half red half yellow, like the real fruit. Auntie Marija used to dissolve the colour in wine, but we opted for water and we used the ordinary icing food colourings widely available in every supermarket. You need to soak each one in red colour on one side and yellow on the other and then return them to the tray. When you finish all the peaches start again from the beginning – this time roll them in caster sugar and arrange them on the tray as the colour and sugar need to dry for a while. If you roll them in sugar as soon as you soak them in colour, the sugar will melt, but if you give the colour enough time to settle, they will be just wet enough for the sugar to stick onto them. I soaked “Cukerancici” only in red colour and then in sugar.
This looks like a lot of work and it’s really not. If you have your pans, ingredients, oven pre-heated, it doesn’t take long to do this. While the squash and rice are cooking, make the stuffing. It took about 5 minutes to cut 5-7 squashes. And less than that to stuff them. I cooked this on a weeknight during the most stressful week of the year (last week of school) and I had dinner on the table in about 40 minutes because I had to wash a pot first. 2 pots, a baking dish, a mixing bowl, and a cutting board/knife and less than 40 minutes. It was filling and delicious and I had plenty of stuffing left over to use for two more dishes later in the week!
COLCANNON WITH LEEKS AND KALE
YIELD: SERVES 4 – 6
3 – 4 medium sized russet potatoes, peeled and chopped into chunks
8 ounces red potatoes, peeled and chopped into chunks
10 ounces parsnips, peeled and sliced
2 bay leaves
5 tablespoons butter
1 leek, cleaned and chopped
4 ounces kale, chopped
1 – 1 1/2 cup whole milk
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
In a stock pot or cast iron pot, add both potato types, parsnips, and bay leaves. Cover with water and bring to a boil. Lower the heat to a slow boil or simmer and cook for 20 – 30 minutes, or until the potatoes and parsnips are tender enough to be mashed.
Once potatoes and parsnips are tender, drain the water and discard the bay leaves. Press potatoes through a potato ricer. Set aside in a large mixing bowl.
Melt 1 tablespoon of butter in the stock pot or cast iron pot used to boil the potatoes. Sauté the leek over medium heat until tender, about 3 – 5 minutes. Add the kale and sauté for 2 – 4 minutes, or until tender. Melt the remaining butter and stir in the milk, salt, and pepper. Cook over medium until heated.
Then, pour over the mashed potato mixture and stir until combined. Taste for seasonings and add additional salt and pepper if desired.
STUFFED PATTYPAN SQUASH
Have a close encounter of the veggie kind! These saucer-shaped goodies are cheesy, garlicky and full of veg, with a fun shape that kids will love, too!
Author: Rachel Hanawalt
- 6 patty pan squash, approximately 3 inches in diameter
- 2 C roughly chopped kale
- 1 Tbsp olive oil
- ⅓ C low-sodium chicken broth or vegetable broth
- 2 C corn, fresh or frozen
- ½ C diced white onion
- 1 Tbsp minced garlic
- ½ tsp salt
- ⅛ tsp black pepper
- 1 C grated Cotija cheese plus more for garnishing
- ¼ C chiffonade basil
- cooking spray
- Preheat your oven to 350º F. Chop the kale and place it in a pan with the olive oil and vegetable broth and cook over medium-high heat until all of the liquid is absorbed (about 8 minutes). Once cooked, set aside.
- While the kale is cooking, prep the patty pan squash by cutting the stems off the top and the bottom, removing as little of the flesh of the squash as possible. Then scoop out the seedy center of each squash, leaving a “cup” to place you’re stuffing into.
- To prepare your stuffing, mix together your kale, corn, white onion, garlic, salt, pepper and 1 C of cotija cheese in a bowl.
- Lightly grease a large casserole dish with olive oil or cooking spray and evenly place your patty pan in the dish, cup side up. To stuff the patty pan squash, squeeze together a ball of stuffing in your hands (as if you are making a snowball), and place it into one patty pan cup. The balls will be approximately the size of a medium ice cream scoop. Continue doing this until all of the patty pans are filled.
- Bake at 350º F for 35-45 minutes. Cooking for a shorter amount of time will yield a firmer squash and cooking for 45 minutes with result in a softer squash.
- Once cooked, remove the patty pans from the oven and sprinkle them with cotija cheese and chiffonade basil.
From the Mesa Top: July 28th, 2016
Climatology 2016: Occasional showers and clouds. No deep and dependable monsoon moisture. We are halfway through the monsoon season and do not have much to show for it.
From the Wild: All of the creatures of the land are holding on in hopes of cooling and rain. The most active group are the scavengers: turkey buzzards, ravens and crows, and coyotes are all having an easy time these days.
Cow stories: The 6 heifers born last fall and early winter have been moved to Scott and Julie’s at La Puebla. They are happily gorging on grass. In a week or so we will check and see if it looks like another group could be added: perhaps the older cows who have not calved could spend a month up there and get the grass into shape
Pinky just kept getting bigger and bigger until we thought she would bust and finally had her herself a healthy, rather large bull calf. He is settling down to the job of nursing off his momma’s abundance.
The rest of the herd is scattered across about 500 acres. The herd spreads out only as much as it has to in order to find grass. There is grass on these pastures, but not everywhere. Many places are scorched and waiting for rain. Others with some shade and cooler (north) slopes are still green.
The cows can now be as much as 2 miles from their water supply. they come back in small groups: just a few at a time, or on up to a dozen or so. They drink a lot and then disappear again sometimes for over a day at a time.
Rain would be welcome… Another week or maybe a bit more, until we can move up to Glorieta Freedom Ranch.
Beneficial birds the baby chicks are settling in and doing very well. 10 weeks or so from now chickens should be back on the marketplace.
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA