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Here is what we are planning for your Beneficial CSA Share for Thursday September 8th, 2016
Collards from Synergia Ranch
Padron Peppers from Chispas Farm
Broccoli Raab from Chispas Farm
Org Nectarines from Southern CO
Fingerling Potatoes from Owl Peak Farm
Mexican Grey Squash from Sol y Tierra
(In Discussion) Either Apples or Pears from Synergia Ranch
Labor Day Fun!
We took full advantage of it being a holiday, to catch up with some of our northern partners. We always misunderstand Labor Day, I mean Labor is in the name, doesn’t that mean we work extra hard, J?
We were able to use the time off to travel up to Dixon, to meet with our Apple Stewards, spending some much needed time checking on crops, sharing ideas, and coming up with plans for this fall’s harvests. We spent a lot of time talking with Mesa Ruiz, who is a SF Farmer’s Market regular this time of year, and our juicing partner. Our CSA members should be quite familiar with the wonderful raw ciders Mesa has juiced for us over the years, and to our newest members, just you wait! This season, we are discussing working even more directly with Mesa, as he is looking to expand his cider production.
Right now, Mesa juices over 1,200lbs of apples a week, blending Org Local apple varieties in each batch, to produce 90 gallons of mind blowing raw cider. This year has been very favorable to the orchards, with a bumper crop of apples on the trees! Mesa is ready to expand, since that 90 gallons only covers the Santa Fe and Eldorado markets; and there are as many bushels of apples still to be juiced, as there are families that would love to have this wonderful cider in their lives. We may bore you with more knowledge about the apple cider juicing process at some point, but pay no attention to the men behind the curtain, the goal is to help our fellow farmer and producer reach 2-3X his current market! This year’s crop is the one to support larger growth, and we are working to support this happening.
Later that day, we took a few steps backwards, to visit the apples still on the trees. We visited Rick M’s family orchard in Chamita, NM. This is part of a different project, a whole harvest program that works with local food banks and retailers. To spare you the step by step, long page I could write, this program allows the orchard to grow and harvest apples, and then coordination between local partners helps in the separation of apples that work for everyone’s needs, lessening the burden of each orchard to handle it all themselves. As I looked at these trees burdened with fruit, I see apples that are perfect for the show case, apples that you can do a great 3lb bargain bag, apples that can be donated to food banks and apples that with a little knife work, can be pressed! My head swims with how much time that takes our farmer just to balance it out, and at the end of the season, have paid his bills (and this is just one orchard)!
By the end of today, we couldn’t tell a Gala from a Macintosh, overload of taste buds, but it was definitely a day well spend with our farmers!
Luckily, I worked with this local producer before today, but because of the holiday I don’t have the full into finished.
This week, we are introducing another of our amazing locally produced products, fresh pasta! Nocco is an artisan pasta company based in ABQ, hand making fresh pastas from Organic ingredients, in keeping with the recipes past down her Southern Italian grandmother. Alanna Casale hand makes each batch of pasta, and is working on a variety of seasonal flavor.
We are going to start out offering Original Linguine and Green Chili Fettucine, the best year-round flavors! Pasta is frozen immediately after being made, to allow you to defrost and use within a week for the best quality.
More information and flavors to come!
Peach Case Deal:
Jam them, freeze them, or just dig in and eat them! A study found that people eat an average of 10 peaches a year, so now is the time to munch away. We have 3 cases this week, 18/20lbs for $15 ea. We will get a few more for next week as well. Our family got 40lbs, and we are working on blanching and freezing what the rest of the family doesn’t eat.
We are also juicing 800lbs as well, which will be available later this year, possibly mixed with our fresh pressed Cider from Dixon we are working on!
We had a member ask us to look into carrying ghee, specifically the Ancient Organic’s one. After helping us find out more info on it, and convincing us of what an awesome product it is, we decided to give it a try. We had a case shipped in CA, and it sounds like only 2 other places in Santa Fe carry it, and we offer it at a lower price!
What the heck is ghee?
Ghee is a premium cooking oil celebrated for its wonderful taste, nutritional benefits, and medicinal qualities. In India, Ghee has always been a sacred and cherished symbol of auspiciousness, nourishment and healing, especially in the daily rituals of cooking and worship. Ayurveda, the ancient medial science of India, recognizes Ghee as an essential part of a balance diet., and is considers it to be the best fat one can eat. Ghee is the very essence of butter, the end result of a long, slow, careful clarification process that removes all the moisture, milk solids, and impurities. The absence of milk solids and water in ghee make it completely shelf stable and easily digested. Ghee has one of the highest flash points (485 degrees F) of any cooking oil, preventing the creation of free radicals and oxidized molecules common in high temperature cooking.
If anyone would like a flyer on health benefits and used of ghee, and what makes Ancient Organics so unique, we can it in your shares, just ask. Hopefully this is something many of our members really enjoy, and we will continue to carry!
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!
We are working on expanding our direct Alaskan seafood connection this year, hopefully to the benefit of our members. We hope to have some prawns, crabs and scallops in the future, and hopefully some additional fish varieties!
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.
Wild Flower Honey is back on the marketplace!
Luque Meat Sauces are also returning to the Marketplace!
Chard: on the marketplace
Basil, 4oz and 1lb deals: on the marketplace
Collards: on the marketplace
Kale: Dino, and Curly: on the marketplace
Cucumber, Armenian, marketmore, and pickling: on the marketplace
Summer Squash: Patty Pan & Zucchini: on the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Padron Pepper: On the marketplace
Shallots: On the Marketplace
Tomatillos: On the Marketplace
Green Bell Peppers: On the Marketplace
Corn: Specials on the marketplace
Roasted Garlic Fingerling Potatoes
1 1/2 pounds fingerling potatoes
4 tablespoons olive oil
8 garlic cloves, sliced
1 tablespoon freshly chopped Italian parsley leaves
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.
SHRIMP TACOS WRAPPED IN COLLARDS
For the Salsa
- 1 Ear of corn, kernels cut off (leave it raw)
- 2 Smallish nectarines, or one large, sweet smelling but not too ripe to dice into corn kernel size.
- 1 Jalapeno, seeded, de-ribbed, cut into 1/4″ strips and then 1/4″ dice.
- 1 Shallot, medium sized, diced the same size as the jalapeno.
- 1/4 cup Cilantro, minced.
- 1 Lime, juiced.
- 1/2 teaspoon Salt.
- 2 tablespoons Olive oil.
For the Shrimp:
- 12 Wild shrimp, peeled and deveined
- 2 teaspoons Ground cumin
- 2 teaspoons Garlic powder
- 3 Garlic cloves, minced.
- 1 1/2 teaspoons Salt
- 3 tablespoons Olive oil
For the Vegetables & Toppings:
- 2 Small bell peppers, sliced in half, seeded, and sliced into 1/2″ strips.
- 1 Onion, medium-sized, sliced into 1/2″ strips.
- 6 Whole collard greens leaves, as round and big as you can find.
- 1 Avocado, halved, pitted and sliced.
- 1/2 cup Sour cream.
- For the salsa, combine the corn, nectarine, onion, jalapeno, cilantro, lime, salt, and oil. The longer this sits *unrefrigerated*, the more the flavors will meld together, so feel free to make that up to 4hrs ahead of time, 1 day ahead if you are refrigerating it, but leave it out for at least 2 hours before serving.
- Peel and devein the shrimp if they aren’t already and combine in a bowl with cumin, garlic powder, minced garlic, salt and olive oil. Stir it all to coat the shrimp and set aside to marinade while you do the rest of the prep.
- Heat up a grill or cast iron stovetop griddle on medium high while you slice up the onion and bell peppers, tossing them in just enough oil to coat.
- Dump the vegetables onto the griddle once it’s preheated and cook them as much as you like, but enough to at least get some char on them, about 7-10 minutes.
- As the vegetables are cooking, peel and slice the avocado, and trim the stems of the collard greens.
- Remove the vegetables and add the shrimp to the griddle. Shrimp cook (and overcook) very quickly, and their texture gets rubbery if you leave them for too long. The shrimp I bought are jumbo, so I’m cooking them about 2 minutes on each side. If yours are smaller, reduce that time, but as soon as you see the spine of them go pink, pull them!
- For the assembly, don’t try to wrap these like a regular taco or you’ll end up with a hot mess and be like “Clark, that was some horseshit”. INSTEAD do this: Position the leaf with the stem pointing towards you. Pile what you want in your taco into the upper middle of the collard green (closer to the stem/you). Take the sides of the leaf and fold them inwards, then take the top of the leaf and fold it towards you. Essentially you’re making a taco pocket or envelope. Enjoy with a tequila cocktail!
Linguine with Broccoli Rabe-Walnut Pesto
- 1/3 cup plus 2 tablespoons walnuts
- 1/2 pound broccoli rabe, trimmed
- 1 garlic clove
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Pinch of crushed red pepper
- 1/3 cup grated pecorino cheese, plus more for serving
- Kosher salt and freshly ground pepper
- 3/4 pound linguine
HOW TO MAKE THIS RECIPE
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts.
- In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. Squeeze out the excess water and coarsely chop the broccoli rabe.
- In a food processor, mince the garlic. Add the 1/3 cup of walnuts; pulse until coarsely chopped. Add the broccoli rabe, olive oil and crushed red pepper and process until the broccoli rabe is very finely chopped. Add the 1/3 cup of pecorino and pulse until just combined. Season with salt and pepper. Scrape the pesto into a large bowl.
- In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3/4 cup of the pasta cooking water. Add the linguine to the pesto sauce, then stir in the reserved cooking water and toss until the pasta is well coated with the pesto sauce. Sprinkle with the chopped walnuts and serve at once, passing more pecorino at the table.
Stuffed Fried Padrón Peppers
1/2 lb. (about 12) Padrón peppers, cut with “windows”
2 oz. of Mahon* cheese, cut into ¼” x 1” pieces
2 tablespoons olive oil
Pick through the peppers removing any that have wrinkled skins or dark greenish-black blemishes. Carefully wash and dry Padrón peppers, trimming stems that are longer than 1 inch. Using a sharp paring knife, “open a window” in each pepper and stuff each with a rectangle of cheese. Don’t worry about removing the seeds, they add to the flavor experience.
Once the peppers are stuffed, heat a skillet or heavy pan over high heat and add olive oil. Heat oil to its smoking point, and then gently slide stuffed peppers into the hot oil. Cook over high heat until all sides are nicely charred and brown.
Drain briefly on a paper towel and place on serving plate. Sprinkle generously with salt.
This was one of the local specials this last week at State Capital Kitchen, we thank Chef Mark for the inspiration!
*If you cannot find Tetilla or Mahon cheeses, a mild white cheese such as Manchego or Monterey Jack makes for a reasonable substitute.
Grilled Bread Salad with Broccoli Rabe and Summer Squash
For the mayonnaise marinade
- 1cup full-fat mayonnaise
- 1/2cup olive oil
- 2lemons, juiced and zested (about 1/4 cup lemon juice)
- 2garlic cloves, mashed into a paste
- 1tablespoon kosher salt
- 1teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)
- 1teaspoon Spanish smoked paprika
- 1tablespoon cumin seed
For the grilled vegetables and bread salad
- 2 or 3mixed summer squash (about 1 1/2 pounds), cut into 1/2 inch-thick rounds
- 1large bunch broccoli rabe (or young, tender broccoli)
- Four1/2-inch slices from the center of a loaf of crusty bread (ciabatta or sourdough works well)
- 1/4cup extra-virgin olive oil for brushing bread
- Olive oil for brushing grill grate
- Handful of torn basil and mint for garnish
- 1/4cup toasted pine nuts or toasted, chopped almonds
- Extra virgin olive oil and fresh lemon juice, to taste
- To prepare the broccoli rabe, remove thick, tough lower ends of stalks. Split lengthwise any stalks that are more than 1/2-inch thick. If you are using young, tender broccoli, prepare it in the same way.
- To prepare the mayonnaise marinade: In a large bowl, whisk the mayonnaise with the olive oil, lemon juice, lemon zest, garlic, salt, smoked Spanish paprika, Aleppo pepper, and cumin seed until smooth and emulsified.
- To prepare the vegetables: To the bowl of marinade, add the summer squash. Rinse the broccoli rabe thoroughly to remove any grit hiding among the leaves. Add it to the bowl with the summer squash, then toss with the marinade to coat the vegetables evenly. (Don’t dry the broccoli rabe after rinsing — the bit of water clinging to the leaves will thin the marinade and gently steam the stalks as they’re grilling, allowing any tough stalks to get tender.) Allow the vegetables to marinate at room temperature for about 30 minutes, tossing once or twice to make sure they’re evenly coated.
- To prepare grill: Meanwhile, prepare a gas grill with all burners on medium, or a prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
- To grill the vegetables: When the grill is ready, arrange the summer squash rounds evenly across the grill grate. Grill for a few minutes on each side, or until tender and nicely blistered in spots. Remove the squash from grill. Next, arrange the broccoli rabe in a single layer on the grill. Grill for 2 to 3 minutes per side, or until tender and blistered in spots. (Taste if you’re unsure if the stalks are tender.) If the stalks are charring quickly but aren’t tender, spray or drizzle a few drops of water on them. Remove from the grill and place on a large platter or sheet pan to cool. (You don’t want to stack the broccoli rabe while it’s still hot because it’ll lose its crisp, papery texture.)
- To grill the bread: Brush each slice of bread (top and bottom) with about about 1 tablespoon of oil, or enough to evenly and thoroughly coat each side. Season with a pinch of kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until charred in spots, a few minutes per side. Turn down the heat if needed. You want the bread to be crusty but soft in the middle. When the bread is cool enough to handle, cut it into 1/2-inch cubes.
- To assemble salad: On a large serving platter, place the bread cubes, grilled broccoli rabe, and summer squash. Garnish with toasted nuts, basil, and mint. Season with kosher salt and pepper to taste, then drizzle with extra-virgin olive oil and lemon juice to taste. Serve warm or at room temperature.
From the Mesa Top: September 8, 2016
Climatology 2016: Last week was a bit of a drier week than the rest of August. This the first full week of September brings the possibility of tropical storm moisture working its way north. The Southern and eastern part of the state are marked as bullseye for several inches of rain during the days ahead.
It would not take much of a wobble in the storm track for the northern part of the state to be deluged as well. Or for that matter, for the storm to miss the state completely.
Meanwhile the grasses on the Mesa are heading up and seeding. Pastures that were at rest through the entire season have grass almost knee high. Even pastures that were grazed in the spring, or received light grazing in the summer, are heading up and seeding at ankle height.
Mushrooms are appearing, not just in the old cow pies, but is some cases in the pine and juniper needles under the trees. Most appear on shady north sides where the ground stays damp on the surface, even when the sun shines.
The tropical moisture surge means higher humilities and warmer nights. Another round of rains would mean another round of pasture growth. The native grassed of our semi-arid ecosystem are adapted to quick response.
In the cow’s hoof prints rain water collects and concentrates and is absorbed slowly into the soil. In these spots baby grasses are growing. More rain now could also give us the first areas in years where the pasture grasses regenerate.
From the Wild: More rattlesnakes on the move. Several have shown up around buildings which is not good. In particular they are approaching wood and lumber piles, and animal feed areas, where there are plenty of fine tasting rodents, well fed on organic and local grain.
One of these beauties was by far the largest snake ever to be noticed around Mesa Top. 7 foot or so, with a body several inches in diameter, and some very vivid black stripes at the tail and a resounding rattle. Maggie the snake dog (once bitten, now very careful) set up a mad bark-a-thon, alertly watching the king of snakes slowly heading toward a lumber pile. Steve headed it off and caught it, lifting it up with a long stick and dropping it into a big barrel, which was then loaded onto a truck and driven several miles away to a new, rocky shelfed home.
Cow stories: The cows continue to enjoy the easy life. Plenty of grass and plenty of water. They are scattered across several hundred acres of pasture. They seem to be completely unworried and placated.
Beneficial birds The meat birds are opened out onto the next ring of pasture. They are growing quickly and the largest should be ready to process around 4 weeks from now.
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA