Member message for Beneficial Farm, CSA for distribution of November 3rd, 2016

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Here is what we are planning for your Beneficial CSA Share for Thursday November 3rd, 2016

Spaghetti Squash from Keller Family Farm

Beets from Schwebach Farm

Tomato from Anthony Youth Farm

Purple Plum Radishes from Anthony Youth Farm

Cauliflower Half/Quarter from Silver Leaf Farm

Collards from Synergia Ranch

 

The Cauliflowers coming from Silverleaf Farm this week are massive, as you can see, so members will received either a half or a quarter of one depending on the size.

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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!!

Shares@Beneficialfarm.com

CSA Phone: 505-470-1969

 

Substitutions:

*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 Fall 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.

 

Apples: Fuji: On the marketplace

Pepper- Santa Fe Grande, Habanero: On the marketplace

Carrots: On the marketplace

Oyster Mushrooms: On the marketplace

Garlic: On the marketplace

Kale: On the marketplace

Mustard Greens: On the marketplace

Collards: on the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace

Shallots: On the Marketplace

 

Spaghetti Squash Marinara

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Ingredients

1 medium raw spaghetti squash, (about 2 1/2 lb)
1 tsp olive oil
1 small onion(s), chopped
1 tsp garlic clove(s), minced
14 1/2 oz canned stewed tomatoes, cut up
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350ºF.
Halve squash lengthwise and scoop out seeds.
Place squash, cut sides down, in a large baking dish and prick skin all over with a fork.
Bake until tender, 30 to 40 minutes.
Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat.
Add onion and garlic and sauté until tender, about 5 minutes.
Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti.
Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.

 

Cauliflower Pizza Crust Recipe

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Ingredients

  • 1 head cauliflower 7 – 8″ wide
  • 1 egg, large
  • 1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
  • 1 tsp Italian (or rosemary, basil, parsley) herb seasoning
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper

Directions

  1. Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
  2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
  3. Place on a prepared baking sheet and bake for 15 mins.
  4. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.
  5. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.
  6. Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
  7. Bake for 15 – 20 minutes and remove from the oven.
  8. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

TAHINI-BEET DIP

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Ingredients

1 lb. beets, trimmed

12 cup tahini

3 tbsp. fresh lemon juice

2 cloves garlic

3 ice cubes

Kosher salt and freshly ground black pepper

tbsp. Extra-virgin olive oil, to garnish

1 pine nuts, toasted, to garnish

Aish baladi or pita, to serve

Instructions

Bring a medium saucepan of water to a boil. Add beets and cook until tender, about 1 hour. Drain and peel the beets, then transfer to a blender along with tahini, lemon juice, garlic, and ice cubes. Season with salt and pepper and purée until smooth. Spoon into a bowl and garnish with a drizzle of olive oil and pine nuts.

 

Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

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Ingredients

  • 1 medium spaghetti squash*
  • 2 large garlic cloves
  • 1 tbsp olive oil, extra virgin
  • 3/4 cup chicken stock, low sodium
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup (2 oz) Parmesan cheese, grated
  • 3/4 cup plain Greek yogurt, non-fat
  • 2 cups (6 oz) cooked chicken breast, shredded
  • 1/4 cup low fat Mozzarella cheese, shredded

Directions

  1. Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 15 minutes.
  2. In the meanwhile, preheat large skillet on medium heat and add olive oil. Add garlic and saute for a minute or two or until fragrant, stirring frequently. Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a few minutes until sauce has thickened a bit. Remove from heat, add Parmesan cheese and stir until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine. Set aside.
  3. Reduce oven temperature to 375 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop Chicken Alfredo sauce on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash. Top each shell with 2 tbsp Mozzarella, place in a baking dish and bake for 10 – 12 minutes and then broil on High for 5 more minutes. Stir the squash with a sauce a bit before serving and serve hot.

HONEY CHILLI CAULIFLOWER

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Ingredients

  • 1/2 kg cauliflower – cut into small florets
  • 1/2 cornflour
  • salt as per taste
  • pepper as per taste
  • 1 egg
  • water as needed
  • oil for deep frying
  • 1 tbsp white sesame seeds -slightly roasted
  • For Sauce
  • 1/4 cup melted butter
  • 1/2 cup clear honey
  • 1 tbsp lemon juice

Method

Mix together the cornflour, salt, pepper, egg and enough water to make a batter of pouring consistency. Heat oil. Dip cauliflower into batter and fry till cooked through but crisp (like a pakora). Remove from the oil and transfer on to absorbent paper. Mix honey, butter and lemon juice and just before serving mix the gobi into it and heat over high heat to heat through. Serve hot, garnished with the sesame seeds.

 

 

From the Mesa Top: Nov 3, 2016

Climatology 2016:  As the calendar turns to November the weather pattern is shifting.  The atmosphere will continue to moisten and by late week there will be a high likelihood of rain for much of our area.

The daily reports of record heat are behind us, at least for a while.  We are hoping instead for meaningful moisture.  The thirsty ground is ready!

From the Wild:  A flock of several dozen ducks on the reservoir this morning.  Frequent sounds of woodpeckers tapping out the bugs from the bark of tress. Coyote serenades every night.

Cow stories:  The legendary cattle drive has been completed.  Well, in one direction anyway.  Saturday was another day of record heat.  27 mixed mommas and calfs, dry cows and bulls, walked about 13 miles up to the Glorieta Freedom Ranch.  Four horses and riders, 2 pickup trucka and a runner/walker, and a golden retriever constituted the support team.

Although it was not an easy trip, it was a successful one!  The cows could not help themselves as we got into the last 3 miles of the trek: they found shade and some of their favorite grasses, still green and they basically quit cooperating for a while.

A few additional people showed up spontaneously and lent a hand over the last few miles.  The water truck trailed the procession up the last ¾ mile hill.  The thirsty beasts, including cows, horses, riders, walkers and even Seamus the dog, were all watered and resting before sundown.

Oh, and 4 calfs were born in the last week.  2 more mommas are big and ready to calf. That group stayed home.

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Beneficial birds:  No new bird news.  The cows took center stage and ALL of our attention

Thank you for your support of our local farms and farm families,

 

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA

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