Member message for Beneficial Farm, CSA for distribution of September 29nd, 2016

Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for Thursday September 29nd, 2016

Heirloom Tomatoes from Owl Peak Farm

Kale from Owl Peak Farm

Radishes from Vida Verde

Broccoli Raab from Chispas Farm

Shishito Peppers from Chispas Farm

Mizuna from Vida Verde

Poblano Peppers from Chispas Farm

Chicken and Chili!

What a weekend, the family was certainly kept busy with our projects! Mesa Top Farm started butchering our latest flock of chickens for members. Our birds have had a great summer, rotating around the fields in our mobile fenced areas, and they are now fully grown, for a delicious chicken dinner. We raise all our birds on non-GMO grain from Embudo, hormone free. Colleen and the boys spent Saturday processing the first 50 birds, with a few more weekend projects to come. Birds are on the marketplace, $3.99/lb!

Thomas spent Friday in Albuquerque, where he was roasting chili. He did 600lbs of chili, half Green Medium Chili and half fresh Red Chili Hot. We had to time things perfectly with the field to get the fresh red chili, to get it in right after it turned color fully. The chili has been cleaned on vacuum packaged over the weekend, and is still being worked on. When it’s all done, it will be something that will be in shares and the marketplace through the winters. Start planning on some savory green chili chicken soup!


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.


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!

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: In your share and on the Marketplace

Heirloom Cherry Tomatoes: On the Marketplace

Shishito Peppers: On the Marketplace

Padron Peppers: On the Marketplace

Han Tsai Tai: On the Marketplace

Salad: On the Marketplace





  • 1 large heirloom tomato
  • 1 shallot, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped kale leaves
  • 1 sweet Italian sausage link, chopped
  • pinch red pepper flakes
  • salt & pepper
  • goat cheese, for garnish
  • basil, for garnish


  1. Cut the top with stem off the tomato and carefully scoop out most of the insides creating a large well to be stuffed. Reserve the tomato “guts” in a small bowl and set aside.
  2. In a skillet over medium heat, add the olive oil and shallot. Sauté for 3 minutes until golden.
  3. Add chopped sausage and cook for 3-5 minutes.
  4. Add kale, red pepper flakes and salt & pepper to taste.
  5. Sauté until kale is wilted.
  6. Transfer kale and sausage mixture to a bowl.
  7. Add 2-3 tablespoons of tomato guts and stir to combine.
  8. Spoon kale and sausage mixture into the tomato and top with goat cheese and sliced basil.


Radish and Broccoli Rabe Pasta


Serves about 4.

Prep time: 10 minutes
Cook time: About 15 minutes


  • 12 ounces’ ziti noodles
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-pound broccoli rabe, chopped
  • 4 ounces’ prosciutto
  • 1/4 cup Parmesan cheese, grated
  • 4 teaspoons pine nuts
  • About 4 fresh radishes, sliced
  • Salt and pepper


  1. Bring a large pot of water to a rapid boil. Add pasta and a dash of salt. Cook until al dente about 8-10 minutes. Rinse in cold water and set aside.
  2. In a large skillet, heat the olive oil. Add the onion and garlic; cook about 3 – 4 minutes. Add in chopped broccoli rabe. Cook on medium heat until broccoli rabe is wilted and softened, about 6-8 minutes. Add salt and pepper.
  3. Carefully chop the proscuitto. Toss the broccoli rabe with the pasta and mix with tongs. Add Parmesan cheese, proscuitto and additional salt and pepper.  Slice the turnips into thin slices.
  4. Serve pasta with a dash of pine nuts and thinly sliced turnips


Shishito Peppers in Soy Ginger Sauce



  • 1 lb shishito peppers
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 lime (juiced)
  • 1 tsp fresh ginger (zested)
  • 1/4 cup panko breadcrumbs (optional topping)

Sauté the shishito peppers over medium heat for 2-3 minutes.

Next, whisk the other ingredients together in a small bowl.

Pour the sauce over the shishito peppers.

Cook over medium heat for 10-15 minutes or until the peppers are tender and the sauce begins to thicken into a glaze.

Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes.

Sprinkle the breadcrumbs on top of the shishito peppers and serve!


Pasta with Mizuna, Sundried Tomatoes and Walnuts

1 lb. pasta
2 Tbsp. olive oil
Several cloves garlic, very finely chopped, about 1/8 c.
1/2 c. walnuts, chopped
1/3 c. sundried tomatoes, chopped
1 bunch mizuna, roughly chopped
1 tsp. Worchestershire sauce
Salt and pepper, to taste
Parmesan, grated

Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain.

While pasta is cooking, heat a large skillet over medium heat. Add olive oil and heat till it shimmers. Add garlic and sauté briefly until it warms, then add walnuts, sundried tomatoes and mizuna. Sauté until mizuna wilts and add Worchestershire sauce and salt to taste. Remove from heat if pasta isn’t done. When pasta is drained, place in serving bowl and top with mizuna mixture, tossing to combine. Serve with parmesan for sprinkling.


Vegetarian Stuffed Poblano Peppers:


What it took for 2, with a WHOLE lot of filling leftover, boom:

* 2 poblano peppers, sliced lengthwise (seeds discarded)
* 1 cup uncooked brown rice
* 1 (14.5 can) black beans, drained and rinsed
* 1 cup frozen or canned corn
* 1 cup fresh salsa
* 1 Tbs. cumin
* 1 Tbs. chili powder
* 2 scallions, finely chopped
* 2 cups shredded cheddar cheese
* cilantro sprigs for garnish
* 1 lime
* pinch of salt and pepper

Cook the rice in a rice cooker or on the stove, your choice!

Set oven to broil. Place the peppers skin side down on a rimmed baking sheet and broil 5 minutes, to start the softening. Remove from heat. Adjust oven to 400.

In a large (microwave safe) bowl combine the cooked rice, black beans, salsa, corn, scallions, cumin, chili powder, and a good pinch of salt and pepper. Toss to combine. Cook in microwave for 1 minute.

Spoon the filling into each pepper half, as much as you can get in there.

Sprinkle the cheese over each pepper. Slice back into the oven and bake for 20 minutes. If the cheese isn’t as bubbly as you like, flip it back to broil for 2 more minutes.

Serve garnished with cilantro and a good squeeze of lime juice!


From the Mesa Top: September 29, 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 mid-week tropical influenced storm last week brought several waves of very strong rains with a little bit of hail mixed in.  The storms were as strong as any we have seen this year.  But the waves were not very long, so the water soaked in and then the rain came again.  Often enough after the September storms there is a dry spell until early winter.  We have had a good spell of moisture for August and September after positively desolate June and July, so it is probably time for the pendulum to swing the other direction

After the storm passed, we have returned to the fullness of fall:  there are some breezes but mostly very clear blue skies and brilliant starry nights.  Storms are not gathering much strength.  They are just sliding by to the north or the south.

From the Wild:  Ducks on the pond again!  It is time to keep an eye out for migrating cranes and herons.  The NRCS has come through and made an agreement to pay some of the cost of a fence down very close to the shore line so that the cows are kept out of the mud, and the pond itself is protected for wildlife access only.  Hopefully we can build that fence before the onset of winter.

Next spring, we will hope to begin supplemental pumping so that we can keep enough water in the pond to encourage the shore and water birds.

We are also looking into a turkey program, to reintroduce the native Meriam Turkey that is indigenous to the mesa.

The ravens are loudly proclaiming their pleasure with the enormous bounty of pinon.  This is a rare event for the Mesa:  strong pinon crop two years in a row.  This year’s is exceptional.

Cow stories:  Cows are moving over to our next pasture, which has been rested for the entire rainy season and has very strong grass.  We are moving them over from Herrera ranch whenever we see them near an accessible fence. They are enjoying the deep grass and laying around in the shade a lot.

Beneficial birds   The first meat birds have been harvested and are frozen and bagged.  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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