Member message for Beneficial Farm, CSA for distribution of August 25th, 2016

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Here is what we are planning for your Beneficial CSA Share for Thursday August 25th, 2016

Golden Delicious Apples from English Orchard, AZ

Org Peaches from Colorado

Zucchini from Mesa Top Farm

Beets from Synergia Ranch

Cabbage from Owl Peak Farm

Lettuce from Owl Peak Farm

Corn from Schwebach Farm

Pumba Onions w/Greens from Owl Peak Farm


Lots of Fruit again!

We have 3lbs of Golden Delicious Apples from English Family Orchard in Willcox, AZ in your share this week. Additionally, we have a healthy share of peaches from Southern Colorado. These are slightly blemished fruits, but like the apricots, we got them at an incredible bargain for members. If you are feeling overwhelmed with the fruits, we suggest taking a little time to preserve them, or maybe a make up a fresh fruit pie.


All this rain has done wonders for the Schwebach Family’s crops, a little too much in fact. The corn is maturing at a much quicker rate then they expected, as are the other crops, creating a bit of pressure to wrap up the corn and be prepared to harvest their next crop. They are bringing in a ton of corn this week, and we are having some amazing deals to pass along to members. You will have 5 ears of corn in your share this week, but we also have some marketplace specials, 12 ears for just $6! This is our big push on corn, there might be a lingering bit in the future weeks, but this week is the big harvest week!


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!

Cherokee Tomatoes: 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

Kale: Dino, and Curly: on the marketplace

Cucumber, marketmore, and pickling: on the marketplace

Summer Squash: Patty Pan & Zucchini: on the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace

Shishito Pepper: On the marketplace

Peaches: $1/lb on the marketplace, and in your share!!!

Shallots: On the Marketplace


Carla’s Peach Jalapeño Jam



  • 3½ lb. ripe yellow peaches
  • 1½ c. sugar
  • 1 small jalapeño chile
  • 5 strip lemon peel
  • ¼ c. fresh lemon juice
  • 1 tsp. Kosher salt


  1. In large colander, toss peaches and sugar until well mixed. Set over large bowl and let stand for 30 minutes. Reserve accumulated juices for anything you’d like, for example, tea, dessert, or cocktails.
  2. In large saucepan, bring peaches, jalapeño, lemon peel and juice, and salt to a boil. Adjust heat to simmer and cook for 30 minutes.
  3. With potato masher, lightly mash fruit. Discard lemon peel. Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.


Cabbage and Caramelized Onion Tart



  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, cut in half root to stem, then thinly sliced across the grain
  •  Salt
  • 2 garlic cloves, minced
  • 1 small cabbage, shredded or chopped (about 6 cups)
  •  Freshly ground pepper
  • 4 eggs
  • ¾ cup low-fat milk
  • ½ cup, tightly packed (2 ounces) Gruyère cheese
  • 1 yeasted olive oil pie crust (1/2 recipe)



  1. Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat too low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown. Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
  2. Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.


Roasted Beet and Corn Salad with Tangerine Vinaigrette



Yields: 8 servings

4 red beets (and/or golden beets)
2 (8.75 ounces) cans corn kernels, drained
1/2 tablespoon molasses
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon whole black peppercorns, freshly cracked using a mortar and pestle
1/2 tablespoon light corn syrup
3/4 cup grapeseed oil (or any other neutral oil)
4 tangerines (or any fragrant citrus such as Meyer lemons)
1/3 cup lemon juice, freshly squeezed
1 teaspoon brown sugar
1-1/2 tablespoons horseradish mustard
3/4 teaspoon salt
2 cloves pickled garlic, finely minced
1-1/2 tablespoons fresh dill, + extra for garnish


For the tangerine-infused oil:

Zest and squeeze the tangerines. Finely minced the zest. Reserve the juice and about a teaspoon of zest for the vinaigrette.

In a small saucepan, heat the oil with the cracked black peppercorns and the tangerine zest over medium-low (do not reach a boil) and cook for about 5 to 10 minutes. Let cool completely.

Strain the oil through a fine mesh sieve (or a double-layered cheese cloth) and discard all the pepper solids and zest.

For the roasted beets:

Preheat the oven to 400°F.

Wash the beets. Scrub them under tap water. Remember to trim off a little piece from the ends of the root. Cut into thirds, horizontally. No need to peel the beets. Once they are roasted, the peels will rub right off.

Place in a large bowl. Drizzle with about 2-3 tablespoons of tangerine-infused oil. Season with kosher salt and pepper. Toss well. Wrap each beet (3 pieces) in aluminum foil. Place the 4 aluminum wrappers on a baking sheet.

Roast for about 50-55 minutes. Let the beets cool completely in the aluminum wrappers for about an hour and a half. Wipe the skins off using paper towels.

Peel and dice the beets into 1-inch cubes. Chill in the refrigerator until you’re ready to serve.

For the tangerine vinaigrette:

In a bowl, dissolve the sugar in the lemon juice. Add the mustard. Set aside.

Using a strainer, remove the pulp of the tangerine juice. Place the tangerine juice in a small saucepan. Bring to a boil, then immediately decrease the heat to a gentle simmer for a little less than 5 minutes. Add the finely chopped tangerine zest. The liquid should reduce to about a tablespoon of tangerine juice. Remove from the heat. Add salt and immediately emulsify the vinaigrette with the remaining tangerine-infused oil while the juice is still hot. Add the mustard / lemon juice mixture. Add the pickled garlic. Finish with white pepper.

Assembly time:

Remove the diced beets from the refrigerator 15 minutes before serving to bring them back to room temperature.

In a large bowl, combine the diced beets and corn kernels. Drizzle with tangerine vinaigrette. Toss well. Garnish with dill.




  • 1 package refrigerated Immaculate Flaky Biscuits (or homemade biscuit dough)
  • 1 cup sliced fresh peaches (1″ pieces)
  • 3-4 ounces soft Brie cheese
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey (optional)
  • 3 tablespoons butter



  • Preheat the oven to 375F.
  • Split the biscuits in half. Place 3-4 pieces of peach in the center of the bottom half of each biscuit. Add a small spoonful of the Brie (about a teaspoon). the sprinkle them all with brown sugar and cinnamon. Drizzle with a little honey (if you are using it).
  • Place the top back on each biscuit and gently press the edges down to lightly seal and close. Take each one in your hand and gently form into balls so the biscuit is wrapped all the way around the filling. Place them about 2″ apart on an ungreased baking sheet.
  • Put the butter in a small saucepan over medium heat. Melt it and then let it snap and crackle in the pan until it smells nutty. Remove from the heat. Brush each bomb with the browned butter, making sure to get the browned bits from the bottom of the pan.
  • Bake for 12-15 minutes. the tops will be golden.
  • Brush the pie bombs with the brown butter again after baking and serve warm.


Ground Turkey Lettuce Wraps



  • 1 small onion, diced (approx. 1 cup)
  • 1 medium (196 grams) zucchini, diced
  • 3 ounces (150 grams) mushrooms (about 8-10 medium), diced
  • 6 cloves crushed garlic
  • 1 tablespoon cooking oil
  • 1-pound lean ground turkey
  • 1/2 cup tomato sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder (or Tex-Mex spice mix)
  • 24 leaves butter lettuce
  • 8 tablespoons sour cream


Heat large sauté pan over medium heat. Add oil, onion, mushrooms and zucchini to pan and cook 3-4 minutes. Add garlic and cook for 30 more seconds.

Add ground turkey and increase heat to medium-high. Cook until no longer pink, about 10-12 minutes, stirring occasionally to break up the meat.

Add tomato sauce, sugar, chili powder and salt to turkey, and stir to combine.

Remove from stove. To serve, spoon 1/4 cup turkey mixture onto one lettuce leaf. Top each wrap with 1 teaspoon of sour cream, and enjoy.


Golden Delicious Apple and Cheddar Turnovers with Dried Cranberries




  • 2 medium Golden Delicious apples, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
  • 1 1/2 cups (loosely packed) coarsely grated extra-sharp cheddar cheese
  • 1/4 cup pure maple syrup
  • 1/4 cup chopped walnuts
  • 1/4 cup sweetened dried cranberries
  • Pinch of salt
  • 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
  • 1 large egg, beaten with 1 teaspoon water to blend (for glaze)
  • Sugar


  • Toss first 6 ingredients in medium bowl to blend. DO AHEAD Can be made 2 hours ahead. Cover and chill.
  • Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment. Roll out 1 puff pastry sheet on lightly floured surface to 11-inch square. Using 5- to 5 1/2-inch plate or bowl as template, cut out 4 rounds from pastry. Transfer pastry rounds to 1 baking sheet, spacing apart. Repeat with second pastry sheet, placing rounds on second baking sheet. Spoon filling onto half of each pastry round, dividing all of filling among rounds. Brush edges of pastry lightly with some of egg glaze. Fold plain pastry half over filling; press on edges to seal and enclose filling completely, then press tines of fork along pastry edge to create tight seal. Using tip of small sharp knife, cut two 1/2-inch-long slits in top of crust on each turnover. Brush tops with egg glaze, then sprinkle with sugar.
  • Bake turnovers until crusts are puffed and golden and juices are bubbling through slits in crusts, about 25 minutes. Carefully run metal spatula under turnovers to loosen and transfer to racks to cool slightly. Serve warm or at room temperature.



From the Mesa Top: August 25th, 2016

Climatology 2016:  The theatre of the sky continues to impress.  The rains have been nicely spaced. Mostly the rain comes in evening hours.  Rainfall has generally been slow and soaking.  There has been plenty of sun in the day time, not a lot of wind, and moderate temperatures.  The pastures have responded with rich and rapid growth.

One rarity is that there are weeds sprouting in the pine and juniper needles under the trees. That does not happen most years

The moderate temperatures during day, and the cooling effects or rain every night, and the regular frontal passages are creating a distinctly fall feel.  Night time temps at mesa top have fallen below 50 degrees already, at least 2 weeks ahead of when this would be expected.

The fruits from the valleys of New Mexico are also coming in 2 to 3 weeks early.  It is as if the climate fast forwarded: just as summer heat came early, so now an early, cool fall.  Does this suggest an early winter with snow in November?  Or a long easy comfortable fall…

From the Wild:  Bird species are on the increase.  A great blue heron appeared in one of the smaller ponds.  Humming birds buzz about enjoying all kinds of flowers.  A Mountain bluebird appeared.  The swallows are raising their second clutch of eggs for the season, which is a sign of favorable conditions. There were about 2 dozen ducks on the reservoir last weekend.

Cow stories:  The cows on the open pasture are showing their grassland management skills.  For several weeks they avoided the far western sections of the pasture, totaling about 80 acres, until the east end was fairly well grazed.  This resulted in a fairly rich stand there, so they head over and cleaned up for 2 or 3 days.  During that time the rains kicked some more pasture growth into gear.  And the cows headed up to the north end of the pasture, which also had been left to grow.  Soon when they return to Center, there will have been a fresh growth spurt put on there as well.

Our pastures are not big and neither is our herd. It does seem though that the cows understand the country that supports them, and instinctively move around it in what looks like an organized way.

There is enough water in the smaller water holes that the total distances that they have to move between food and water are as small as they can be for the far flung pastures.  Sometimes when the only water is at home, they walk as much as 2.5, miles from far edge of pasture to get to water.  Now the walk is no more than ½ mile.

It is nice when the conditions on the ground make the cows and the farmer’s lives easier.

Beneficial birds   Amazing how quickly the meat birds grow.  Their diet of organic grains, plenty of alfalfa and straw, and also whole wheat are going to result in a very tasty finish

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA


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