Here is what we are planning for your Beneficial CSA Share for Thursday November 17th, 2016
Green Cabbage from Schwebach Farm
Spinach from Sol y Tierra
Pie Pumpkin from Mesa Top Farm
Carrots from Frisco Farm
Org Red Potatoes from White Mountain Farm
Grape Tomatoes from Preferred Produce
We will be closed next week, since our CSA would fall on Thanksgiving and most families are working on a large meal plan that might not fit with what the CSA share would be. Since we won’t be distributing food next week, we tried to fit a bunch of local produce into the shares that will work well for the holidays. There will be 3lbs of carrots, and 2.5lb of potatoes in the shares! If members realize they forgot to order something they wanted to the holidays, send us an email Friday/Saturday, and we should be able to get it to you.
Holiday ideas: Cured meats and cheeses, almond brittle, Apples for pies, Rose beef Brisket (email request), we have some 5-6lb chickens if you don’t want to do turkey J
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.
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 Winter 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 and Rome: On the marketplace
Spaghetti Squash: On the marketplace
Butternut Squash: On the marketplace
Salad Mix: On the marketplace
Santa Fe Grande Peppers: On the marketplace
Grape Tomatoes: On the marketplace
Carrots: On the marketplace
Garlic: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Shallots: On the Marketplace
Parmesan Pumpkin and Spinach Quinoa
- 1 cup quinoa, uncooked (3 + 1/2 cups cooked quinoa)
- 1 large onion, finely chopped
- 1 large garlic clove, minced
- 1 tbsp olive oil, extra virgin
- 1 cup pumpkin puree
- 3 cups chicken stock, low sodium
- 1 tsp salt
- 1 tsp ground black pepper
- 3/4 cup (1.5 oz) Parmesan cheese, shredded
- 4 handfuls baby spinach leaves
- Cook quinoa as per package instructions and set aside.
- In the meanwhile, preheat large deep skillet on low – medium heat and add olive oil. Add onion and garlic, saute until translucent, stirring occasionally. Add pumpkin puree, chicken stock, salt, pepper and bring to a boil. Reduce heat to low and let the sauce simmer for 5 minutes uncovered.
- Stir in Parmesan cheese until melted. Remove from heat and add quinoa and spinach. Stir gently to combine. Adjust thickness with extra chicken stock if desired. I like my quinoa saucy and hot. Because of Parmesan cheese, liquid separation with time is normal. Just give it a good stir. Serve hot.
Cheesy spinach stuffing
- 10 ounces frozen spinach ( or fresh)
- 4 cups herb stuffing mix
- 1-1/3 cups chicken broth
- 1/2 cup chopped red onion
- 3 cloves garlic, chopped
- 1/2 cup chopped celery
- Liberal dashes salt and pepper
- 1 tablespoon butter
- 2/3 -3/4 cup shredded mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- Defrost spinach according to package directions. Rinse and set aside.
- In a large pan, heat butter over medium-high heat. Add onions and cook until starting to soften, about two minutes. Add in garlic and celery and cook until fragrant, about three more minutes.
- Add in broth and bring mixture to a boil. Reduce heat to medium-low and stir in stuffing mix. Cook until stuffing mix is softened and the broth has been absorbed. Remove from heat and stir in spinach and mozzarella until mixture is fully combined. Garnish with shredded Parmesan and enjoy!
Curried Carrot Soup
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon curry powder
- 2 pounds carrots, chopped
- 4 cups vegetable broth
- 2 cups water, or as needed
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
VEGAN PUMPKIN BASIL PINWHEELS
- 1 vegan puff pastry dough*
- ⅓ cup cooked pumpkin or pumpkin puree
- ½ teaspoon salt
- ¼ cup loosely packed fresh basil leaves
- Pre-heat the oven to 400°F/200°C.
- Roll out the puff pastry dough.
- If you’re using a cooked pumpkin add it into a blender along with the salt and mix until it’s smooth. // If you’re using pumpkin puree, add the salt and give it a good mix.
- Spread the salted pumpkin puree on the puff pastry dough, leave out the bottom border.
- Sprinkle the basil leaves on top
- Roll the puff pastry dough in (as tight as possible) and close the edge.
- Cut the puff pastry dough roll in about 25 pieces.
- Place the Pumpkin Basil Pinwheels on a baking sheet and place them in the oven for 15 to 20 minutes until golden brown.
- Let them cool off a bit and enjoy!
Red Potato Slices With Lemon and Olives
- 2 pounds medium or large red-skinned potatoes, scrubbed well and cut into 1/4-inch-thick slices
- 3 tablespoons olive oil, plus more for greasing the baking dish
- 1 large lemon, cut into very thin slices (ends and seeds discarded)
- 2 large cloves garlic, minced
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup pitted oil-cured olives (optional)
Position a rack in the middle of the oven; preheat to 425 degrees. Liberally grease a 9-by-13-inch baking dish or oval gratin dish with olive oil.
Combine the potatoes, oil, lemon slices, garlic, parsley, salt and pepper, tossing well to combine. Spread in the baking dish so that the potatoes lie flat in layers. Roast for about 1 hour; use a heatproof spatula to turn the mixture every 20 minutes, until most of the potatoes are crisp and golden and the lemons are shriveled and slightly caramelized. With 3 to 5 minutes of roasting to go, scatter the olives on top, if using. Serve hot.
Roasted garlic & rosemary pumpkin hummus
- 1-2 cloves roasted garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 can chickpeas, drained and rinsed
- ⅔ cup pumpkin puree
- 1 tablespoon maple syrup or honey
- ½ teaspoon finely minced fresh rosemary (more to taste)
- salt to taste
- To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.
- Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
- Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
Sautéed Collards and Cabbage with Gremolata
- 3/4 cup finely chopped parsley
- 1 1/2 teaspoons minced garlic plus 2 thinly sliced garlic cloves
- 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Black pepper
- 4 shallots, halved and thinly sliced (3/4 cup)
- 1 1/2 pounds green cabbage, cored and sliced 1/4 inch thick (9 cups)
- 1 1/2 pounds collard greens, stems discarded, leaves sliced 1/4 inch thick (12 cups)
- 3/4 teaspoon crushed red pepper
HOW TO MAKE THIS RECIPE
- In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season with salt and black pepper and mix well.
- In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes. Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper. Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve.
PUMPKIN AND CARROT SOUP WITH CRISPY PANCETTA AND FRIED SAGE
2 lbs pumpkin, peeled, deseeded, cut into ½-inch pieces
1 lbs carrots, peeled, cut into ½-inch pieces
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, crushed
1 tablespoon mustard seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 cups vegetable stock
2 cups water
Salt and pepper to taste
6 oz. pancetta, diced (if you can’t find pancetta, use good-quality bacon)
Handful sage leaves
Preheat oven to 400°F (200°C) and place a rack in the middle.
Line a large baking sheet with parchment paper. Place pumpkin and carrot pieces on the lined baking sheet. Drizzle over 2 tablespoons of oil and toss to coat.
Roast for 30-35 minutes or until golden and tender.
In the meantime, heat remaining two tablespoons of olive oil in a large saucepan over medium heat.
Add onion, a pinch of salt and cook, stirring every now and then for 15 minutes, until soft and translucent.
Add garlic, mustard seeds, coriander, cumin and turmeric. Cook for 2 minutes, until fragrant (and mustard seeds start to pop).
Add roasted pumpkin and carrot pieces and give a good stir. Add vegetable stock, water, and bring to a boil.
Reduce to a simmer, cover with a lid and cook for 15 to 20 minutes. Turn off the heat and let cool for 15 minutes.
Using an immersion blender, puree the soup until smooth (alternatively transfer the pumpkin mixture in batches to the jug of a blender). Adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency.
Before serving, in a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.
Add sage leaves to the frying pan and fry in the rendered pancetta fat for 1 minute, until crispy. Transfer the fried sage pancetta to the paper towel-lined plate.
Divide soup among soup bowl, top with pancetta, fried sage and serve.
From the Mesa Top: Nov 17, 2016
Climatology 2016: The warm fall will be interrupted later this week by a cold and windy storm. It does not bring an appreciable promise of snow though.
Warming up again over the weekend.
From the Wild: Bird song all around. It sounds like spring. Even some insects are thriving outside, which is just as surprising in Mid-November
Cow stories: The word from up on the Glorieta Freedom Ranch is about contented cows. Lounging around, chewing their cuds.
When the forage is more scant, the cows have to keep grazing and moving and have little time to ruminate.
Now they are able to be lazy and content because they have so much grass.
This means that they are able to fill their rumens quickly enough that they have now the easy life of sitting around, with plenty of time to ruminate.
Remembering the long and arduous walk across the mesa to get them up to the ranch, one hopes that they somehow “get” the connection: effort leads to results. Not really a cow thing probably.
Back at Mesa Top, Abigail is ready to calf any day now. She is the craziest cow ever when she has her calf: she would stampede anyone who gets near her if she gets a chance. We are hoping for a calf verty soon, before the cold and wind come along.
Beneficial birds: The next batch of baby chicks arrive this week. These are laying hens, aiming to be sure that we have strong production next summer. The new brooding area that we constructed in early fall is very well built
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA