Member message for Beneficial Farm, CSA for distribution of August 18th, 2016

Check out the Webstore

Here is what we are planning for your Beneficial CSA Share for Thursday August 18th, 2016

Chard from Owl Peak Farm

Grapes from Chispas Farm

Salad Mix from Mesa Top Farm

Cantaloupe from Freshies NM

Poblano and Padron Peppers from Owl Peak and Sol y Tierra

Green Onions from Sol y Tierra



Lots of Fruit again!

We have grapes in the share this week!! They are small, a little tart, and tasted amazing, bringing an exciting new fruit to our local selection that we rarely see! On top of that, not literally because we would then have grape juice, we have some awesome cantaloupes! From Freshies, Org Certified, we have some big melons in the share this week, about 5lbs! It does make for a leaner share because of their size, but we haven’t had any melons all summer. Our farmers are doing an amazing job this season, and we are very grateful for the new relationships we have formed over this summer, welcoming Chispas, Owl Peak, Vida Verde and Silver Leaf Farms to our CSA!


I am sorry for not getting a full member message out last week, and for the delays at SFP and ST John’s. I was traveling, and experienced car trouble in CO, which interfered with our normal schedule. – Thomas


Harvest Dinner

We are now coming up on Autumn, and I have yet to see my vision of a Beneficial Farm dinner come to fruition. It will happen one day, we might be able to do one this fall at our farm, we just need to wait and see.

We are however working on a benefit dinner in the mean time! As we must crawl before we can run, we are supporting and collaborating with 3 amazing chefs in Albuquerque for the Rio Grande Agricultural Land Trust Harvest Dinner. Please join us for a night of celebrating our abundant lands that provide so much for us, the stewards of the land that toil endlessly to cultivate the land, the chefs that transform every crop into a work of art, and the organizations that work tirelessly to protect our lands!


Celebrate New Mexico’s Harvest with the Rio Grande Agricultural Land Trust


Albuquerque’s Premiere Farm to Fork Event


Albuquerque, New Mexico (August 15, 2016) –The Rio Grande Agricultural Land Trust (RGALT) invites you to join us in celebrating New Mexico’s abundant harvest at our annual fundraiser event, the 2016 Harvest Dinner, on Sunday, September 11th at the historic Guitierrez Hubbell House in the South Valley from 4pm to starlight.


Enjoy a sumptuous feast of local foods and libations prepared by Albuquerque’s finest chefs – Chef Chris Pope of Zinc, Chef Myles Lucero of Seasons, and Chef Frans Dinkelmann. A lively auction showcasing a variety of local goods will spice up the evening.


The Rio Grande Agricultural Land Trust’s (RGALT) mission is to protect New Mexico’s working farms, ranches, wildlife habitat and open space for all New Mexicans. We work with private landowners interested in protecting the conservation values of their land and water for future generations.  Our vision of the Middle Rio Grande valley is a landscape rich with vegetation and wildlife, water in the river and ditches, thriving farms and connected rural and urban communities. RGALT is dedicated to preserving the land and water we all cherish.


“RGALT’s annual Harvest Dinner is a landmark celebration that allows us to bring together our conservation partners, landowners, and community supporters to embrace and honor New Mexico’s local harvest. It is our intention to create an event in a beautiful, historic setting that exemplifies a part of New Mexico’s diverse cultural history and showcases the products of local farmers, local chefs, and other artisanal food and alcohol producers in our community.  All proceeds from the event will go to further our mission of protecting the place we all love – the Middle Rio Grande – its land and water, for future generations.”


The RGALT team and friends look forward to celebrating with you over dinner!


Purchase discounted early bird tickets now at

If you are interested in sponsoring our fundraising dinner or a farmer’s attendance (you can request that a Beneficial Farmer attend, it would be a wonderful gesture) at our event, please contact Cecilia Rosacker at or 505-270-4421.


Basil Deals

We are offering a discount on Basil in Bulk, for anyone that wants to stock up for pesto making or other dishes. $12.99/lb!


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!


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.


Wild Flower Honey is back on the marketplace!

Grapes: In your share and on the marketplace

Salad Mix: on the marketplace

Padron Peppers: on the marketplace

Cherokee Tomatoes: on the marketplace

Green Beans: on the marketplace

Green Chili: on the marketplace

Luque Meat Sauces are also returning to the Marketplace!

Chard: on the marketplace

Basil, 4oz and 1lb deals: on the marketplace

Young Potatoes: on the marketplace

Collards: on the marketplace

Gold Nugget Cherry Tomatoes: on the marketplace

Kale, Dino, Red Russian and Curly: on the marketplace

Cucumber, marketmore, Armenian and pickling: on the marketplace

Summer Squash: Patty Pan & Zucchini: on the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace


Stuffed Poblano Peppers


Prep and Cool time 25 mins

Cook time 20 mins

Total time 45 mins


Author: Vered DeLeeuw

Yield: 4 peppers


  • 1 teaspoon olive oil for the pan
  • 4 medium poblano peppers (1 lbs. total weight w/ refuse, 12 oz. cleaned )
  • 1 tablespoon olive oil
  • 2 medium tomatoes, diced (10 oz.)
  • ½ medium onion, diced (4 oz.)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups cooked chicken breast, shredded (10 oz.)
  • 1 cup part skim mozzarella, shredded (4 oz.)
  • ½ cup chopped fresh cilantro
  • ½ cup cheddar, shredded (2 oz.)


  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
  2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
  3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt. Cook, stirring often, until liquids have evaporated, about 7 minutes. Off heat, stir in the chicken, the mozzarella and the cilantro, mixing well.
  4. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Place the stuffed peppers on the prepared baking sheet. Bake 20 minutes, until the poblanos are soft and charred in places (the smell will be amazing!).
  5. Remove the baking sheet from the oven and switch the oven to broil. Top the peppers with the cheddar cheese and broil just until the cheese is melted, about 2 minutes. Allow to rest 5 minutes before serving.

Summer Corn Montadito with Padrón Peppers and Shaved Manchego


Serves 4 to 6


1 sweet baguette
¾ cup olive oil
2 ears corn, shucked
1 tablespoon butter
2 cloves garlic, chopped
1 chopped teaspoon rosemary
½ teaspoon smoked paprika
20 to 25 padrón peppers (one or two per toast, depending on size)
½ cup shaved Manchego cheese


  1. Preheat oven to 350ºF. Slice the baguette on a slight angle into ¼-inch-thick by 2-inch slices. Lay the toasts on a cookie sheet. Use a pastry brush to dab a little of the olive oil on top of each toast. Season lightly with salt and place pan in oven. Bake until toasts are golden brown and crisp. Let cool.
  2. Use a knife to cut the kernels off of the cobs. You should end up with 2 to 3 cups of kernels. Set aside. Use the back of the knife to scrape the corn “milk” from each cob into a bowl. Set aside.
  3. Heat a large sauté pan over high heat. When hot, add 2 tablespoons of the olive oil. Sauté the corn until lightly caramelized, about 2 to 3 minutes. Season with salt and set aside.
  4. Heat a small pot or pan over medium low heat. Melt the butter, then add the garlic. Cook for a few minutes, until the garlic is fragrant and lightly cooked. Add the rosemary and pimentón dulce and cook for another minute. Add the corn milk, season with salt, and cook for 5 more minutes. You will end up with a corn mush. Combine the corn kernels with the corn mush. Let cool to room temperature.
  5. Heat a sauté pan over high heat. Add about ½ cup olive oil. When the oil is nearly smoking, add half the padrón peppers. Sauté until blistered and slightly browned. Transfer to a plate lined with paper towels. Season lightly with salt. Repeat with the remaining peppers.
  6. To assemble the montaditos, spread one heaping tablespoon of corn mixture on each toast and sprinkle with salt. Top with shaved Manchego, then a padrón pepper or two.

Grape, Toasted Almond, and Sweet-Onion Salad



3/4 teaspoon salt

1 tablespoon plus 1 tsp. fresh lemon juice

5 tablespoons roasted almond oil

1 package (12 oz.) salad mix with sturdy greens, especially radicchio

1 sweet onion such as Walla Walla, peeled and cut into half-moons

2 cups seedless red grapes, cut in half

1 cup toasted sliced almonds


In a bowl, whisk salt, lemon juice, and oil. Toss with remaining ingredients.


Melon Ball Salad with Mint and Prosciutto



  1. Cut your melon in half and scoop out the seeds.
  2. With a melon-baller, ball your melon halves, until you can ball them no longer. (alternately, you can just cut cubes … if you’d like … the balls are just to have a different kind of shape).
  3. Mix together your melon, prosciutto, olive oil, mint and salt and pepper.
  4. Serve!

Tamagoyaki with Green Onions Recipe



  • 4 eggs
  • 3 green onions (chopped)
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • 1/4 tsp sugar
  • 1 tsp oil


  1. Mix eggs, salt, soy sauce and Mirin (or sugar) in a bowl. Mix in green onions.
  2. Heat a pan at medium high temperature and add oil. (Tamagoyaki pan or a round 8-9 inch non-stick pan)
  3. Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. You can leave it there or move it to the other end. Pour some more egg mixture to again cover the bottom of the pan. After the new layer has set, roll the log back onto the cooked thin egg and roll to the other end of the pan.
  4. Repeat adding egg to the pan and rolling until the egg is used up.

  1. Remove from the pan and cool for 3-4 minutes.
  2. Trim the ends of the log off and then slice the log into 1/2″ pieces.



From the Mesa Top: August 18th, 2016

Climatology 2016:  The monsoon continues to deliver.  At Mesa Top we had a few days/nights in succession with rain over the weekend.  The total rainfall was not enormous, but the timing, intensity, and frequency kicked more pasture growth into gear.

The rains are at rest now with lots of sun, and a promise of more precipitation later in the week.

The monsoon weather pattern that has been established for the last couple of weeks is also being enhanced by spring-like cold fronts, which sweep down the front range and then back westward across the state, running into the warm, moist air streaming up from Mexico.  This scenario creates very powerful storms, often with hail.

Sunday at Mesa Top we had one of the classic cold enhanced cloudbursts where we sit under the edge of a cloud, and can see blue sky on 2 or 3 sides, while it pours in a small area

The theatre of the sky is a spectacle at last.

From the Wild:  Mosquito invasion! No creature loves the rainy season at more than the opportunistic mosquito.  No Zika, but lots of blood loss to the voracious biters.

The reservoir at mesa top is about half full and already 2 pairs of ducks have returned.  If we could keep water in there, at about the current level, and build shore habitat brush piles that would help also provide cover for returning vegetation, it is very likely that we would have duck n the pond all season and ducklings along with.


Cow stories:  Cows are out on a large pasture area where the grass is at last growing fast enough that they are feasting on greenery and not mowing the grass down to nothing in the process.

They move across the pasture, eating steadily.  They are not in such luxurious conditions that they can eat themselves full in a small radius and then sit and wait for their rumens to do the digesting.  They graze steadily for several hours and then sit and chew their cuds.

Everyone looks full and their coats are shiny…

Beneficial birds   Repeat from last week only more so:  the meat chicks are growing quickly as evidenced by their ravenous appetites.  It is interesting to observe how they are not concerned at all by the noise and chill of rain in the day time but if it comes at night they are very easily disturbed

The Warshawer/Swendson/Agard Family


Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s