Here is what we are planning for your Beneficial CSA Share for Thursday January 5th, 2017
Butter Leaf Lettuce from Silver leaf Farm
Diakon Radish from Vida Verde Farm
Grape Tomatoes from Preferred Produce
Grapefruit from South Tex Org
Cucumbers from Preferred Produce
Beets from Frisco Farm (Tentative)
Happy New Year!
I think that many of us are happy to usher in 2017, for several reasons. Going trans-political, we still had a tough year in 2016, and as always, the New Year gives us a time to restart and reboot our lives.
What are your New Year’s Resolutions? Do you pledge to eat heathier, exercise more, save more, read more, support more locals? This is the time of year to make our resolution to better our lives and those around us for this coming year, and seek the support of those who can keep us on our path! We are trying to keep our recipe ideas in mind for the New Year, but you can always ask us for ideas. We spend a lot of time studying food, different diets, and ideas for dishes, so never hesitate to ask.
CSA Recipes Needed:
We are working on a cookbook for our CSA Members, and anyone getting into the world of local foods and minimal waste cooking. We are partnering with a fabulous writer who created an amazing CSA cookbook baseline that we are now working on making our own. Any personal recipes you want to share that we can include in this book, please send a copy! We want to publish an amazing cookbook that not only illustrates the necessity of low waste cooking with “weird” CSA foods, but also has a real tie to the NM members who have made their dinners based on what the land provides.
Article on CSA Farms
We wanted to share a wonderful article written by one of our members, Steven McFadden. In a hemisphere-wide community discussion, among members of the Biodynamic Association, they were brainstorming a resourceful vision for CSA farms. They focused on 3 questions: What healthy impulses are trying to emerge related to CSA farms? How can we cultivate those impulses? How do communities become awakened to CSA necessities and possibilities?
We encourage you to read Steven’s well worded post, it certainly gave use some great insight and valuable insight coming from others so strongly invested in CSA.
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.
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: Double Red Delicious and Rome: On the marketplace
Spaghetti Squash: On the marketplace
Butternut Squash: On the marketplace
Hubbard Squash: On the marketplace
Carrots: On the marketplace
Grapefruit: On the marketplace
Garlic: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Shallots: On the Marketplace
Daikon Radish with Chicken Korean-style
- 1 medium daikon radish
- 2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
- ½ teaspoon chili flakes
- 1 tablespoon vegetable oil
- 1 crushed garlic clove
- 1 teaspoon sesame oil
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
- ¼ teaspoon mirin
- Peel daikon and cut into ½ inch halfmoons.
- Cut chicken into ½ – 1 inch pieces.
- Heat oil.
- Add daikon and chicken and saute over high heat.
- Stir in crushed garlic and chili flakes/pepper.
- Add all ingredients for the cooking sauce.
- Cook over medium heat, constantly skimming.
- When the sauce has nearly evaporated, sprinkle sesame oil.
- Remove from heat and serve.
- Great with rice.
- Even better the day after!.
Roasted Beets, Carrots and Turnips with Balsamic Vinegar
- 1 pound beets, peeled, halved or quartered
- 1/2 pound carrots, peeled, cut in half
- 1 pound turnips, peeled, halved or quartered
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Balsamic vinegar for drizzling, optional
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- Preheat oven to 400°F.
- Place beets, carrots, and turnips in a bowl.
- Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
- Spread in a single layer on a roasting pan.
- Roast for 1 hour or until browned or caramelized.
- Remove from oven and drizzle with balsamic vinegar.
- 2 cucumbers, diced, seeds removed (about 2 cups)
- 3-4 grapefruit or oranges, peeled and chopped (about 2 cups)
- 2-3 avocados, diced (about 1½ cups)
- ⅓ cup almonds, chopped (I used smoked almonds)
- 2 tablespoons fresh mint, chopped
- 3-4 tablespoons fresh chives, chopped
- 1 tablespoon vinegar (can also use lime or lemon juice)
- 1½ tablespoon honey
- 1½ tablespoons olive oil
- salt to taste
- grapefruit or orange zest to taste
Chinese Braised Daikon Radish
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 1 teaspoon minced ginger
- 450 grams (1 pound) ground meat (beef, pork, chicken, or turkey)
- 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste)
- 1 Daikon radish (about 700 grams / 1 pound)
- 2 cups chicken stock (vegetable stock, or water)
- 1 tablespoon soy sauce
- (Optional) 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon sugar
- 1/8 teaspoon five-spice powder
- 1/4 teaspoon fine sea salt or to taste
- Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
- Add ground meat. Cook and stir until surface turns brown.
- Add the doubanjiang. Cook and stir until the meat is evenly coated.
- Add the radish. Cook and stir to mix well.
- Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.
- Serve with steamed rice or by itself.
Butter Lettuce Salad with Red Wine and Dijon Vinaigrette
- 1 head of butter lettuce, cored and cleaned
- 1 avocado, sliced
- 5 radishes, thinly sliced
- 1/2 cup minced fine Herbs, chives, chervil, parsley &
- Kosher salt
- Fresh Cracked Pepper
- 3 quarts Olive oil and canola oil blend
- 1 quart red wine vinegar
- 1 cup Dijon mustard
- garlic, thyme, bay leaves, shallots, peppercorns, parsley stems and chili flakes
Toss everything in a bowl, dress, and season and make pretty little pyramids on each plate.
Muddle together and let marinate overnight or for up to one week.
Roasted Beets and Carrots
- 4 fresh beets, trimmed
- 6 carrots, peeled, cut diagonally into 3/4-inch-thick slices
- 2 tsp. olive oil
- 1/2 cup KRAFT Classic CATALINA Dressing
- 2 tsp. ground ginger
Tap or click steps to mark as complete
- Heat oven to 425°F.
- Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
- Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
- Bake 15 min. or until vegetables are tender.
PINK GRAPEFRUIT SANDWICH COOKIES
For the Cookies:
1½ cups all-purpose flour
¾ cup cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
Zest of 1 pink grapefruit
½ cup unsalted butter, at room temperature
2 egg yolks
¼ cup pink grapefruit juice (freshly squeezed)
For the Filling:
½ cup unsalted butter, at room temperature
2¾ cups powdered sugar
2 teaspoons pink grapefruit zest
3 tablespoons pink grapefruit juice (freshly squeezed)
1 small drop red food coloring (optional)
- Make the Cookies: Whisk together both flours, the baking powder and salt in a medium bowl; set aside.
- In the bowl of your mixer, rub together the sugar and grapefruit zest with your fingertips until the zest is evenly distributed and all of the sugar has been moistened. Add the butter to the bowl and beat on medium speed until the mixture is light and fluffy, about 3 minutes. Add the egg yolks and beat until combined, scraping down the bowl as necessary. Reduce the speed to low and add the flour in three batches, alternating with the grapefruit juice, beginning and ending with the flour. Mix just until the dough comes together. Transfer the dough to a piece of plastic wrap, pat it into a 1-inch disk, wrap in the plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- Roll out the dough on a lightly floured surface to about ⅛-inch thick. Use a 2-inch round cutter to cut out as many cookies as possible and transfer them to the prepared baking sheets, spacing them 1-inch apart. Gather together the dough scraps and repeat to get as many rounds as possible. Refrigerate the baking sheets (with the cookies on them) for 15 minutes.
- Bake the cookies until just barely golden brown around the edges and still very light in color in the middle, about 12 minutes. Immediately remove the cookies to a wire rack and cool completely before assembling.
- Make the Filling: Beat together the butter, powdered sugar and grapefruit zest on medium speed until light and fluffy, about 5 minutes. Add the grapefruit juice and food coloring (if using), increase the speed to medium-high and beat until creamy and fluffy, about 2 minutes.
- Assemble the Cookies: Match up the cookies by size, then spread or pipe on about 1 tablespoon of filling onto the flat side of half the cookies. Top with the matching cookie and press down slightly so the filling is pushed to the edges. The cookies can be stored in an airtight container at room temperature for up to 5 days.
From the Mesa Top: Jan 5, 2017
Climatology 2017: There is an ongoing parade of warm storm followed by cooler ones fooled by a warmup leading in to the next storm. Precipitation amounts with the warm storms are modest, with lighter dustings of just an inch or two of snow when the cold storms blow through.
The snowpack reports from the high country are good. The so called “warm storms” are still delivering snow at 7500 feet elevation and up. The warmups have not affected the mountains.
From the Wild: The storms chase the birds off into hiding, then the warmup brings them out again. Even mourning dove songs are heard during the warmups, and they are usually harbingers of spring.
The deer are moving around, and the coyotes too.
The interesting winter weather seems to be keeping the wildlife and birds active.
It seems like a wild turkey sighting would be possible soon.
Cow stories: Nothing new from the world of the cows. We begin to watch closely for a few mid winter calfs. A couple of the momma are looking rather big!
Beneficial birds: The pullets are fine without heat except at night. They are growing steadily and continue to transition to the feed ration that will sustain them as adults
The laying hens look great! All feathered up and plump. They are ready to turn up the egg production, over the next several weeks the increase should begin
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA