Member message for Beneficial Farm, CSA for distribution of October 13th, 2016

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Here is what we are planning for your Beneficial CSA Share for Thursday October 13th, 2016

Sunchokes from Synergia Ranch

Daikon Radishes from Vida Verde

Mustard Greens from Vida Verde

Tomatillos from Sol y Tierra

Cabbage from Cerro Vista

Red Onions from Owl Peak Farm


Cabbage this week will be either red or green, depending on the member share. If you have a preference, please let us know.


Garlic issues last week?

If anyone had some poor quality garlic get into their share last week, please let us know and we will credit you. We thought that it had stored alright, but when we were putting shares together, we saw some issues that we tried to avoid putting in shares.

Art Project

One of our volunteers suggested that we eventually have a photo gallery of our coolest, weirdest, and most amazing local produce. We are always trying to snap a photo of the produce as it comes in from the farm and share it with members, but framing it as an ongoing project, might just make us remember to photograph things more often. We would also love member help! Anytime you get some amazingly unique food in your share (or other local food!), snap a picture, and email it to us or tag us on Instagram (beneficialfarmcsa) or another social media (that we are barely able to keep up with). At some point, we will have a little more of a store front at our Oshara location, and we plan to have a video gallery of our awesome produce on slideshow.

Just to kick things off, we were blown away with the Oyster Mushrooms last week!



We are still going on processing chickens, close to 200 hundred are done so far, maybe one more weekend and we will be done! 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 the last few Saturday processing the birds, with a hopefully one more weekend project to come. Birds are on the marketplace, $3.99/lb!


Member Recruitment, Member Appreciation,…

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!

Apples: Macintosh and Fuji Apples: On the marketplace

Kale: On the marketplace

Tomatillos: On the marketplace

Santa Fe Grande Peppers: On the marketplace

Red Onions: In your share and on the marketplace

Fuji Apples: On the marketplace

Hon Tsai Tai: On the marketplace

Broccoli Raab: On the marketplace

Collards: on the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace

Shallots: On the Marketplace

Heirloom Tomatoes: on the Marketplace


Sunchoke Hummus with Tomatillo Salsa


For the Hummus

  • 11 12 ounces sunchokes, scrubbed
  • 2 tablespoons butter
  • 34cup milk
  • 12 cups cooked chickpeas (canned is fine)
  • 1 teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 1 garlic clove, peeled & crushed

For Tomatillo Salsa

  • 1/2 pounds’ tomatillos, husks removed & washed
  • 1.5 jalapeños
  • 1 garlic cloves
  • 1/4 medium-large onion
  • 1-2 oz fresh cilantro leaves
  • 1/2 teaspoon salt


  1. Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
  2. Drain & place artichokes in a food processor with the butter & milk & process until smooth.
  3. Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400-degrees F oven for about 15 minutes, turning all halfway over through roasting time.
  4. Peel the garlic, deseed and rough chop the jalapeño, and peel and rough chop the onion.
  5. In a food processor, add all roasted ingredients, plus cilantro and salt and pulse until all ingredients are chopped and desired consistency is reached.
  6. Place Hummus in dipping container, use spoon to create a hollow in the hummus center, where the tomatillo salsa can be placed. Serve warm or chilled, with tortilla or other chips.


Sausage, Cabbage and Red Onion Galette


  • 1 Red Onion
  • ½ small Head cabbage
  • 2 tbsp. fresh thyme
  • 2 tbsp. olive oil
  • Kosher salt and pepper
  • 8 oz. Italian sausage
  • 3 oz. extra-sharp Cheddar
  • 1 rolled pie crust
  • 1 large egg


  1. Heat oven to 400°F. In a large bowl, toss together the onion, cabbage, thyme, oil, and ¼ tsp each salt and pepper. Add the sausage and Cheddar and toss to combine.
  2. Working on a piece of parchment paper, roll the pie crust into a 14-in. circle. Slide the paper (and crust) onto a baking sheet. Spoon the cabbage mixture onto the pie crust, leaving a 2½-in border all the way around. Fold the border of the crust over the cabbage mixture.
  3. Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 20 to 25 minutes. (Cover with foil if the crust is getting dark.)


Sunchoke and Apple Salad


  • 12 sunchokes
  •  Olive oil to coat the sunchokes
  • 4 apples, sliced
  • 2 tablespoons toasted pumpkin seeds
  •  Mixed greens: radicchio, bok choy, mizuna, celery leaves
  • ½ cup celery, minced
  • 1 tablespoon shallot, minced


  • 1 cup apple cider
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • ½ cup olive oil
  • ¼ cup lemon juice
  •  Salt to taste
  •  Pepper to taste


  1. Prepare the sunchokes. Wash sunchokes with the skin on. Slice 2 sunchokes, raw, into thin strips using a mandoline; set aside. Roast the remaining sunchokes. Preheat oven to 375 degrees. Place them in a pan with olive oil, and roast for about 40 minutes.
  2. Toss the hot sunchokes with the remaining salad ingredients.
  3. Prepare the cider vinaigrette by combining all the vinaigrette ingredients; dress the salad and season with salt and pepper to taste. Garnish with raw sunchoke slices.


Sweet Potato Tomatillo Bisque

YIELD: 4-6 servings depending


1-1/2 pounds Sweet Potatoes or Yams

8-10 small to medium Tomatillos, cut in half

1 large (or 2 smaller} Roma Tomato, cut in half

1 small Jalapeno, cut in half

Olive Oil

1/3 cup diced Shallots

5 small cloves fresh Garlic

1/4 cup Dry Sherry Wine

2 cups Low-Sodium Chicken Broth, or more until reached desired consistency

Kosher Salt

Toasted Whole Grain Bread Croutons, for garnish

Lightly Salted Roasted Pepitas, for garnish

Snipped Fresh Chives, for garnish

Aleppo Pepper, for garnish



Preheat oven to 450 degrees.

Place sweet potatoes on a metal sheet pan.

On a separate sheet pan, place the tomatillos, tomato and jalapeno. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon kosher salt. Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeno for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a knife glides through effortlessly, about 30 more minutes {40-60 minutes total, depending on size}.

Meanwhile in a small skillet, heat olive oil over medium heat. Add in shallots plus 1 teaspoon kosher salt and sauté until soft, 5 minutes. Add in garlic and cook 1 to 2 minutes. Pour in sherry and simmer until reduced by 90%, about 8 to 10 minutes.

Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding it into a blender or food processor. Place the roasted vegetables {removing the stems from the jalapeno and tomato}, all of their juices and the sherried shallots and garlic into the blender as well. Add in a cup of broth, secure the lid and puree until smooth.

Pour the puree into a 4 quart Dutch oven and heat over medium-low, add in more broth until reached desired consistency {about 1 more cup}. Taste and season with salt, for me it was an additional 1-1/4 teaspoon.

Once soup is hot, ladle into bowls and top with croutons, pepitas and a sprinkle Aleppo pepper and snipped fresh chives.


Sunchoke Soup


8 sunchokes
1 large onion
4 potatoes
2-1/2 Tbsp butter
4 cloves garlic
2 bay leaves
8 cups chicken stock
Sea salt & fresh ground pepper
Garnish: cream, creme fraiche, fresh herbs, croutons, etc

Peel and chop the sunchokes, onion and potatoes.  Put them in a dutch oven with the butter, season with sea salt and pepper, and saute until the onions are transparent.  Add in the garlic and saute a few more minutes.  Add the bay leaves and chicken stock and simmer for 30 minutes.  Remove the bay leaves and puree with an immersion blender or blender.  Taste for seasoning and serve in warm bowls with garnish of choice and lots of yummy bread to dip in the soup!


Simple Sauteed Mustard Greens

2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm.

From the Mesa Top: Oct 13, 2016

Climatology 2016:  The fall weather pattern includes warm subtropical moisture being drawn up in advance if cold air moving in from the west.  Two days with lovely rains came and went this past weekend that fit the picture exactly.

Now we are back to clear and dry air. The sun feels very warm and the shade is cool. There is no hint of precipitation for the next week or so.

From the Wild:  up to 8 ducks at a time on the reservoir, which is near capacity.  This means that there is enough surface area for the ducks to swim off to the opposite side of the reservoir, rather than flying off.

This is what we want to have in spring:  a full reservoir and plenty of shore vegetation. Then we will have ducklings!

Cow stories:  We are checking the cows out a few at a time and moving them over to a fresh pasture.  All look good.  Some of the older cows are very wide and likely will calf in the next 4 to 6 weeks.  We will need to begin keeping those cows close to home!

Beneficial birds   The meat birds are mostly in the freezer.  About 50 more to go.  Plenty ready to cook, on hand for the winter.

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA


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