Member message for Beneficial Farm, CSA for distribution of September 22nd, 2016

Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for

Thursday September 22nd, 2016

Ortiz Mountain Jonathan Apples from Synergia Ranch

Org Plums from Colorado

Mustard Greens from Vida Verde

Hakurei Turnips from Jubilee Farm

Purple Viking Potatoes from Owl Peak Farm

Green Tomatoes from Owl Peak Farm


Pristina water and Zia Soda

As most of you know, we are doing our CSA aggregation and distribution at a family’s live/work house in Oshara Village. What we haven’t really shared in detail before is that this family is also one of our local producers. Ezra and Sonia Leyba own Zia Energia along with their friends Ryan Leon and Christalyn Concha up in Taos. Zia launched their first local artisan soda, Rootbeer, in September 2015 and followed it up with their amazing Ginger Brew in July 2016!


Ezra also runs Pristina water, bottled here in Santa Fe.

The Ultimate Hydration Drink


“In a crystal, we have the clear evidence of the existence of a formative life-principle,

and though we cannot understand the life of a crystal, it is nonetheless a living being!”  – Nicola Tesla


Check out their website for all the very technical information about what makes this water the best for your body!

We are now carrying 4 packs, Rootbeer, Ginger Brew and Mixed, Zia sodas, as well as Pristina bottled water and concentrate.


Chile Time!

You have been smelling those roasters going for over a month now, and with Wine and Chile coming up, you know it’s time for us to get going on our chile roasting! As we move into Autumn, and start changing our crop selections, we are also planning for the Winter. We will be roasting, cleaning and packaging both green and fresh red chile for shares during our slower time of the year. We try to put a lot of planning in to prepare for our CSA during the winter, our farms store root vegetables, winter squash and cured produce for us. We also plan on value added ways we can utilize our crops, and have them in shares later in the year. Freezing chile, working with our juicer to press fruit for us, and ensuring we have a strong connection to our local greenhouse growers, to make sure we have fresh produce year-round.


Nocco Pasta:

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!


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.


Deals on case of Pears and Peaches, $15/case

Wild Flower Honey is back on the marketplace!

Luque Meat Sauces are also returning to the Marketplace!

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

Collards: on the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace

Shallots: On the Marketplace

Heirloom Tomatoes: On the Marketplace

Shishito Peppers: On the Marketplace


Mustard Greens, Tofu, and Chicken Soup Recipe (Canh Cai Dau Hu)


Serves 4 to 6 with 2 or 3 other dishes


  • 1 tablespoon neutral-flavored oil
  • 1/2 yellow onion, thinly sliced
  • 2 to 3 ounces’ boneless chicken thigh, cut into thumbnail-size pieces
  • 1/2 teaspoon salt
  • 1 tablespoon fish sauce
  • 5 cups water
  • 4 or 5 ounces medium-firm or firm tofu, cut into 1/2-inch (1.25 cm) cubes
  • 3 firmly packed cups (.75 L) bite-size pieces of mustard greens
  • White pepper


  1. In a 3 to 4-quart saucepan, heat the oil over medium heat. Add the onion and cook until fragrant and soft, 4 to 5 minutes. Add the chicken, salt, and fish sauce. Cook for a minute to let the flavors penetrate. Add the water and bring to a boil. Skim and discard any scum that floats to the top.
  2. Add the tofu and bring to a simmer; if you’re not serving right away, turn off the heat and cover, returning the pot to a simmer before moving on. Add the mustard greens. Simmer for 5 to 7 minutes, until the mustard greens have softened and turned jade green;
  3. Taste and adjust the flavors with additional salt, if necessary. Ladle into a serving bowl and garnish with the white pepper. Serve immediately.


Roasted Plum Tarts


  • 6 ready-made sweet short crust pastry cases (or make your own from frozen short crust pastry sheets)
  • 9 fresh plums, halved and stones removed
  • 2 tbsp. honey
  • ¼ cup water

Creamy Yoghurt Filling:

  • 6 tbsp. Greek yoghurt
  • 3 tbsp. sour cream
  • 1 tbsp. honey

Pre-heat oven to 250ºC. Place plums cut-side up in a shallow baking tray. Drizzle with honey and water and bake until plums are slightly browned and juices have caramelized. If using canned plums, drain 1 cup of the juices into a pot, add honey and simmer until reduced to a thick syrup. Cool.

To make Creamy Yoghurt Filling, combine Greek yoghurt with sour cream and honey.

Just before serving, spoon filling into pastry shells, top each with 3 plum halves and drizzle with caramelized plum syrup.


Grilled Green Tomatoes Caprese (For those of us still working on Basil from last week)



1/2 cup olive oil

1/4 cup white balsamic vinegar

2 garlic cloves, minced

1 tablespoon brown sugar

1/8 teaspoon salt

4 medium-size green tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)

1 (16-oz.) package sliced fresh mozzarella cheese

Kosher salt and freshly ground pepper to taste

1/3 cup thinly sliced fresh basil


  1. Combine first 5 ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour.
  2. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.
  3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.





  • 2 bunches baby hakurei turnips, trimmed, greens reserved
  • 3 apples, peels left on, cored & sliced into chunks about the size of the baby turnips
  • 2 Tablespoons olive oil
  • 3 tablespoons honey
  • ½ teaspoon Kosher salt


  1. Place turnips and apple chunks in a large skillet; add water to cover turnips and apples halfway.
  2. Add olive oil, honey, and salt; bring to a boil.
  3. Cook 3-4 minutes until apples are soft – remove apples.
  4. Continue cooking baby turnips until liquid is syrupy and turnips are tender, about 10 minutes.
  5. Add apples back to the skillet. Toss apples and turnips in the syrupy liquid.
  6. Add turnip greens to skillet and cook over medium heat until just wilted, about 2 minutes.



From the Mesa Top: September 22, 2016

Mesa Top Puppies!


We have 8 of the most adorable, playful, intelligent little pups you’ll ever meet! Sire is a Golden Retriever from Serbian champion bloodlines, big blocky head, weighs 90 lbs. Dam is blue (color) Standard Poodle, also from excellent linage. Farm raised (meaning on a working farm with cows, horses, chickens, etc.), well socialized (including with children) these guys/gals will be well suited for companionship or as a service dog. Health and happiness guaranteed. First shots included. $600 firm. Ready 9/24 Call 505 470 9686. Ask for Colleen.


Climatology 2016:  The fall blow drier turned on over central and western New Mexico last week.  We experienced moderate wind, very low humilities and clear skies from sun up to sun down.  With low humilities come plummeting nighttime temperatures.

And along came the harvest moon and with it the first frost to the Mesa and so it was this week. Saturday night jack frost visited the garden and the summer squash are done now.

The leaves of the squash plants are brown and shriveled, and the winter squash are all laid open to the sun and cool air.  Over the next couple of weeks, they should cure nicely and then we will harvest and cure them further in the warmth of the greenhouse.

Meanwhile in the eastern part of the state, extreme weather with floods and hail storms and even funnel clouds were occurring, at “the dry line”, where the dry air of the central and west met the cool and moist air that moves up from the Gulf of Mexico.

Now the weather models have identified the next tropical storm from the pacific and plotted its course in a wide arc from south of the Baja, north and then east across the four corners area.  We are watching for deep moisture working across the state from west to east by mid-week.

From the Wild:  Cold nights also set the pinon cones a popping and the ground is littered with fresh and tasty nuts.  Ravens gather around the most productive trees and clean

Around the ponds tiny spadefoot toads are hopping along looking for their first winter lodging, which will be mud or damp soil that they can burrow into for protection from winter freeze.

The remaining warm days will probably provide the snake population with their last chance to head for winter cover deep in the rocks and crevices of the sandstone canyons and cliffs.

The coyotes have been singing.  The harvest moon brings out the coyote symphony.

Cow stories:  The cows are starting to spread out again in search of the remaining green grasses are much diminished.  The gramma and warm season grasses are done growing now, with long brown stems and seeds on tops. Even when dry, the warm season grasses are relatively protein rich and the cows can continue to keep fattening as their coats also thicken and they get ready for winter. The cool season grasses are still green and tender, but they are not as widespread.

At last we are near ready to move the herd all the way north, across the national forest, and onto the Holians’ Glorieta freedom ranch where deep grass await them.  We are aiming for 6 weeks on there.  We may have to keep some of the cows’ home who are getting ready to calf, as we do have a fair number of fall calves.

Beneficial birds   The first meat birds will be harvested this weekend.  With a little luck fresh/frozen chickens will be on the marketplace next week.

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA


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