Here is what we are planning for your Beneficial CSA Share for Thursday December 8th, 2016
Kale from Preferred Produce
Cauliflower (Quarter/Half) from Silver Leaf Farm
Org Grapefruit from South Tex Org
Frisee from Vida Verde
Golden Turnips from Jubilee Farm
Org Vine-Ripened Tomatoes from Preferred Produce
Bibb Lettuce from Preferred Produce
Reuse the CSA Share Bags!
We are starting to run low on returned bags from shares again. Please remember to bring back your share bag each week to your pick up location, or leave them outside for home deliveries.
Get out and Vote!
Our friends at Sweetwater Harvest Kitchen reminded us tonight that it’s time to get out and vote for the New Mexico Magazine’s annual Readers’ Choice Awards. Sweetwater won the Souper Bowl last year, and was in the top 3 Best of Santa Fe Vegetarian Restaurants, and we want to keep seeing them get recognized for their work.
Nominate SWK and other great local establishments in as many relevant categories as possible!
The deadline is December 9, 2016 at 12:00 pm MT. Go (and send everyone you know) to http://nmmag.us/2017Vote.
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
Vine-Ripened Tomatoes: On the marketplace
Grapefruit: On the marketplace
Bibb Lettuce: On the marketplace
Kale: On the marketplace
Garlic: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Shallots: On the Marketplace
Roasted Turnips with Balsamic Vinegar and Thyme
2 large turnips
1 T olive oil
1 T balsamic vinegar
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste
additional 1 tsp. balsamic vinegar for finishing (optional)
chopped parsley (for serving, optional)
Preheat oven to 450F/230C. Spray a baking sheet with non-stick spray or olive oil.
Cut them stem and root end off the turnips and cut in half lengthwise. Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar.
Spread turnips in a single layer on the baking sheet, arranging them with a flat side down. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan. Roast about 10 minutes more, until turnips are softened and lightly browned.
Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. (This is the time to use that expensive aged Balsamic if you’re lucky enough to have some.) Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired. Serve hot.
Frisée Salad With Poached Egg
FOR THE SALAD
- 2 heads frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried
- 1 tablespoon chopped fresh herbs, such as parsley, tarragon or chives
- 1 sweet red pepper, very thinly sliced
- 6 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares
- 6 large or extra-large eggs
- 1 tablespoon vinegar (any kind)
- freshly ground pepper to taste
- 1 teaspoon fresh thyme leaves
FOR THE DRESSING
- 2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or pureed
- ⅓ cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil
- Combine the lettuce, herbs, red pepper and croutons in a large bowl.
- Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Bibb Lettuce Salad With Blue Cheese and Candied Pecans
- Bibb lettuce
- 2 Ounces blue cheese, such as Maytag
- 2 Ounces candied pecans
- 2 Ounces cranberries
- 1 Ounce Balsamic dressing
Cut the root of the Bibb lettuce, place it on the plate, add small pieces of Maytag blue cheese, cranberries, and pecans inside the leaves and top with balsamic dressing.
Crush the salad at the bottom to make it look like a flower.
Add extra dressing to taste and ensure that all flavors come together for the perfect taste with each bite!
Glazed Turnips with Golden Raisins
Sauté 11/2 pounds chopped peeled turnips in olive oil over medium-high heat until tender, 8 minutes; season with salt. Add 1/2 diced red onion, 1/2 teaspoon chopped rosemary and a pinch of red pepper flakes; cook 2 minutes. Add 3 tablespoons each white wine vinegar, honey golden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Toss with chopped parsley; season with salt.
One Bowl Pink Grapefruit Bars
Yield: makes 9 bars
for the crust
- 1 cup whole wheat flour (you can also use all purpose flour)
- 1/4 cup brown sugar
- 1 stick (1/2 cup) unsalted butter, at room temperature
for the filling
- 2 eggs
- zest of 1 grapefruit
- 1/2 cup ruby red grapefruit juice
- 3/4 cup sugar
- squeeze of lemon
- 1/4 tsp baking powder
- 2 Tbsp all purpose flour
- 1 Tbsp corn starch
- a drop or two of red food coloring (optional but pretty)
for the garnish
- confectioner’s sugar
- Set the oven to 350F
- Line a 9×9 baking dish with parchment paper with overlapping ends so you can remove the cooled squares for easy cutting.
- In the bowl of a stand mixer, (you can also do this by hand), combine the butter, flour and sugar until there is no more dry flour feel and the mixture is uniformly crumbly. Press the crust evenly into the pan, using your fingers or the bottom of a metal measuring cup as a tamper.
- Bake the crust for 15 minutes.
- In the meantime, wipe out the bowl and add the filling ingredients. Beat or whisk until everything is well combined and there are no lumps.
- Pour the filling onto the hot crust, and then return to the oven for another 25 minutes, or until set.
- Cool completely in the refrigerator, and then dust with powdered sugar before serving.
ROAST SALMON WITH FLORIDA GRAPEFRUIT, QUINOA SALAD
WHAT YOU NEED
- 1 Florida ruby red grapefruit, halved and sliced
- 1 lemon, sliced
- Half a fresh fennel, thinly sliced 1 jalapeno, thinly sliced
- 4 fresh basil leaves
- 4 sprigs fresh cilantro
- Kosher salt and fresh ground pepper, to taste
- 6 in cut skinless salmon fillets
- Sesame Brittle, optional (see tip)
- 1 Florida ruby red grapefruit, scrubbed
- 1/4 cup (60 mL) extra virgin olive oil
- 8 thin slices fresh ginger
- 3/4 cup (175 mL) quinoa, rinsed
- 1 1/2 cups (375 mL) water
- 1/2 tsp (2 mL) salt
- 3 tbsp (45 mL) grapefruit juice
- 1 tbsp (15 mL) white wine vinegar
- 2 tsp (10 mL) liquid honey
- 2 cups (500 mL) baby arugula
- 2 carrots, finely diced
- 2 green onions, sliced
- 1 small jalapeno, seeded and finely diced
- 1/4 cup (60 mL) fresh cilantro leaves
HOW IT’S MADE
- Spread grapefruit, lemon, fennel, jalapeno, basil and cilantro onto parchment paper lined baking sheet.
- Top with fillets and season with salt and pepper.
- Roast in preheated 275 F (135 C) until tip of knife inserted in salmon slides easily through and fillet is slightly opaque, about 20 minutes.
- Using a vegetable peeler, remove outer peel from grapefruit and place in small saucepan.
- Remove outer pith and cut segments from grapefruit; set aside.
- Add oil and ginger to saucepan.
- Warm over medium heat until oil starts to bubble, about 2 minutes.
- Remove from heat and let stand for 30 minutes. Strain and reserve oil.
- Combine quinoa, water and salt in saucepan and bring to boil.
- Reduce to simmer and cook, uncovered for 15 minutes or until water is absorbed. Let stand 5 minutes. Fluff with fork into a large bowl.
- Whisk together grapefruit juice, vinegar, honey and 3 tbsp (45 mL) of the reserved oil.
- Add to quinoa and season with salt and pepper.
- Stir in arugula, carrots, onions, jalapeno and cilantro.
- Fold in reserved grapefruit segments; set aside.
Roasted Turnips with Parmesan
- 2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1/4 cup grated Parmesan (1/2 ounce)
- Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
From the Mesa Top: Dec 8, 2016 (a shortened version)
Climatology 2016: Now we are into the pattern of fast moving storm with cold and a little snow at 7,000 feet and more snow at higher elevation. The snow pack is now above normal in the northern mountains of NM.
From the Wild: all quiet, except the coyotes
Cow stories: The cows at Glorieta Freedom ranch made the long walk home. One of them, our biggest bull named Kurtis, went over a fence a couple of weeks ago during the big windy storm. He walked most of the way home all on his own: he was found waiting at the last cattle guard until he could be let through safely. One cow, Blanca, who is our third oldest cow, fell in the mud and had to be rescued by trailer and brought home. She has not stood up yet, but we remain optimistic.
Beneficial birds: The pullets are warm and safe and growing nicely
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA