Member message for Beneficial Farm, CSA for distribution of January 26th, 2017


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Here is what we are planning for your Beneficial CSA Share for Thursday January 26th, 2017

Sunchokes from Sol Harvest

Red Russian Kale from Anthony Youth Farm

Cilantro from Anthony Youth Farm

Black Spanish Radishes from Vida Verde

Purple Potatoes from Jubilee Farm

Vine-Ripe Tomatoes from Preferred Produce


What’s New

As we mentioned in our Egg-cellent update, when Edible was doing the interview with us on our eggs, it was by a fellow farmer some might be familiar with. Farmer Ric of Sol Harvest came up a few weeks back to see our farm, and it only seemed fair we pay his farm a visit as well! Last Wednesday, we went to Ric farm which is located right behind Farm and Table, one of the culinary monuments of our state. I have had the privilege of dinning at Farm and Table twice, and each time I was transported to a world of bliss, both in atmosphere and delight for my taste buds. They are dedicated to local, seasonal foods, and every dish they create is a testament to their commitment.

Of course, a chef that has a farm literally in their back yard does have a leg up on the freshest, locally grown food one can ask for. Sol Harvest is invested in community support and education, which really shines through when you visit their farm, whether for dinner or just to say hi. They created and maintain an interactive farm environment, with well-maintained walk ways and signs so families can tour the farm while they are waiting for dinner, while ensuring their crops are safe from trampling. The highlight would have to be their 50’ green house, which was recently doubled in size from Kickstarter support. The key to year-round growing relies a great deal on the greenhouse, though there are still a few crops out in the field as Ric pointed out on my tour. Some lingering kale and chard were still out in the field, in addition to the sunchokes which take a featured spot in our share this week. The greenhouse was about 75% full of covered produce, an entire section dedicated to herbs for the kitchen, chard, kale and salad greens. We also popped into the propagation house, where the new seeds are being germinated and sprouted, to await their place in the field. As I started my tour, we visited an intern that was filling a wheelbarrow full of fresh compost, from one of the staged composting areas, which later we say her laying down in the next bed to be planted.

This wonderful farm visit was only made more special as a flock of guinea hens came running across the field towards Ric and me, in search of some tasty food. Ric explained that the flock were an excellent free-range pest and weed patrol crew, that eat the weed seeds as well as keep grasshoppers and other pests off the crops in the warmer months. Even more impressive, was as the flock started to move further down the field (towards a neighbor that has bird seed in her yard that they love), Ric whistles and starts calling these little gals back to their field, which they did!


Farm and Table Guinea Hen 

We are pleased to now incorporate Sol Harvest’s produce into our csa, with Sunchokes this week, and some fun future plans in the mix.


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.




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 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.


Spaghetti Squash: On the marketplace

Butternut Squash: On the marketplace

Hubbard Squash: On the marketplace

Carrots: On the marketplace

Hamlin Juicing Oranges: On the marketplace

Garlic: On the marketplace

Sprouts: Sunflower and Buckwheat on the marketplace

Shallots: On the Marketplace

Black Spanish and Daikon Radishes: On the Marketplace

Cucumbers: On the Marketplace

Spinach: On the Marketplace

Green Lettuce: On the Marketplace

Kale: On the Marketplace

Salad Mix: On the Marketplace

Grape and Vine Ripe Tomatoes: On the Marketplace


Potato, Celery Root and Sunchoke Cream with Purple Potato Chips 

makes enough for 4 servings

3 Tbs olive oil
1 clove garlic, minced
1/2 leek, diced
1 medium celery root, peeled and diced
2 sunchokes, peeled and diced
4 medium potatoes, peeled and diced
2 springs of fresh thyme
1 1/2 tsp salt
1/2 tsp pepper
1 qt chicken or vegetable stock
1/4 cup coconut milk
1 purple potato, thinly sliced
olive oil to fry

In a large pot, sauté the garlic and leeks in the olive oil for about 1-2 minutes. Do not want to brown them, just sweat them. Add the diced root vegetables, thyme, salt and pepper and sauté for another minute.

Add the chicken stock (enough to cover) and bring it to a boil. Simmer and cover the pot. Cook the soup for about 20 minutes and then puree it. Add the coconut milk and adjust seasoning.

In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt and fresh thyme.


Russian Kale Casserole Recipe 

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozzarella, provolone, Romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I’ve made this successfully without the bread crumbs)
6 eggs, beaten well
1/2 tsp. Spike Seasoning

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4-inch-wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and sauté about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted and softened. Put sautéed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning.

Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that’s 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.


Fresh Tomato Salsa 

  • 1 1/2 lbs. firm, ripe tomatoes, cut into 3/8” dice (about 3 cups)
  • 1 large jalapeño chile, seeded (seeds reserved and minced; see note), flesh minced (about 2 tbl.)
  • 1/2 cup minced red onion
  • 1 small garlic clove, minced (about 1/2 tsp.)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 tsp. salt
  • pinch ground black pepper
  • 2 – 6 tsp. fresh lime juice
  • Sugar to taste (up to 1 tsp.)


Apple-Sunchoke Salad with Smoked Trout and Cider Vinaigrette 



3 tablespoons olive oil, divided

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 pounds sunchokes, cut into 1/2-inch-thick slices

1/4 cup chopped fresh dill

1 tablespoon chopped shallots

2 tablespoons unfiltered apple cider

2 1/2 tablespoons cider vinegar

1 cup halved, cored, and thinly sliced Granny Smith apples

1 cup halved, cored, and thinly sliced Honeycrisp apples

6 ounces skinned smoked trout, broken into 1/2-inch pieces

2 tablespoons sliced fresh basil


  1. Preheat oven to 400°.
  2. Combine 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sunchokes in a large bowl; toss to coat. Spread sunchokes, cut sides down, on a baking sheet; bake at 400° for 25 minutes or just until tender and golden. Cool completely.
  3. Combine dill, shallots, apple cider, cider vinegar, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add apples and sunchokes; toss gently. Place on a serving plate. Top with trout and basil.




Set large colander in large bowl.  Place tomatoes in colander and let drain 30 minutes.  As tomatoes drain, layer jalapeño, onion, garlic, and cilantro on top.  Shake colander to drain off excess tomato juice.  Discard juice; wipe out bowl.

Transfer contents of colander to now-empty bowl.  Add salt, pepper and 2 tsp. lime juice; toss to combine.  Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.

Note:      Heat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, mince seeds separately from the flesh, then add minced seeds to taste.  The amount of sugar and lime juice to use depends on the ripeness of the tomatoes.  The salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving.  The salsa is perfect for tortilla chips, but it’s also a nice accompaniment to grilled steaks, chicken, and fish.


Purple Potato Pizza with Sausage and Kale 


To Make the Pizza:


  • 1 cup chopped kale
  • 2 cloves garlic, chopped fine
  • 1/2 lb. browned sausage
  • 6-8 small purple potatoes
  • 1-1/2 cups shredded mozzarella cheese
  • 2 teaspoons Black Truffle Oil (or olive oil)

Preheat oven to 425.

Brown sausage with garlic and drain excess fat, reserving a small amount of fat in the pan.  To the pan add chopped kale and sauté until wilted.  Wash purple potatoes and put in a pot, covered with cold water.  Bring to a boil and boil for 8-10 minutes until tender.  Drain, and allow to cool.  Thinly slice the purple potatoes once cooled.

Once dough has risen and is shaped, prepare your pizza.  Using a pastry brush, brush the Black Truffle Oil (or olive oil) over the dough.  Add the mozzarella cheese, sausage, kale and thinly sliced purple potatoes.  Place in a preheated 425 oven for approximately 20 minutes.


Brown Butter-Sunchoke Soup With Brussels Sprouts and Bacon Recipe 


  • 6 tablespoons butter
  • 2 pounds sunchokes (also sold as Jerusalem artichokes), skin-on, scrubbed, and cut into 1/2-inch disks
  • 1 large leek, white and pale green parts only, split in half, washed and sliced into half-inch pieces
  • 1 medium onion, finely sliced (about 1 cup)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup finely chopped fresh sage leaves
  • 6 cups low-sodium homemade or store-bought chicken broth
  • 2 bay leaves
  • 1/4-pound bacon, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • Dash sherry or white wine vinegar
  • 1/2-pound brussels sprouts, split in half


Melt butter in a large Dutch oven over medium-high heat, swirling constantly until it is a deep brown and has a nutty aroma, about 1 1/2 minutes. Add sunchokes and stir. Cook, stirring occasionally, until sunchokes are well browned on all surfaces and starting to lightly char, about 10 minutes. Add leeks and onions and continue to cook, stirring occasionally, until softened, about 5 minutes longer. Add garlic and sage and cook, stirring constantly, until aromatic, about 1 minute. Add chicken stock and bay leaves. Bring to a boil, reduce to a simmer and cook until sunchokes are tender, about ten minutes. Discard bay leaves.


While soup simmers, place bacon in a large cast iron skillet over medium-high heat and cook, stirring occasionally, until brown and crisp, about 10 minutes. Transfer bacon to a bowl, leaving fat in the skillet. Set aside.


Working in batches, puree soup in a blender on high speed until completely smooth, about 2 minutes per batch. Transfer to a large saucepot, straining through a fine mesh strainer if a smoother soup is desired. When all batches are pureed, season to taste with salt and pepper. Whisk in vinegar, a teaspoon at a time, until desired flavor is reached (about 1 tablespoon total). Keep soup warm.


Reheat the bacon fat over high heat until sizzling, then add the brussels sprouts, cut-side-down into the skillet. Cook without moving until well-charred, about 3 minutes. Toss and continue to cook, tossing and stirring occasionally, until tender and well browned, about 6 minutes total. Return bacon to skillet and toss to combine. Season to taste with salt, pepper, and a dash of vinegar. Remove from heat and set aside.


Serve hot soup in bowls, garnished with sautéed brussels sprouts and bacon, and drizzled with bacon fat or olive oil.


Kale Guacamole 



  • 3 to 4 big leaves of curly green kale (the Tuscan/lacinato variety also works well)
  • 4 medium ripe avocados, halved and pitted
  • 3 to 4 tablespoons lime juice (about 1½ medium limes), divided, to taste
  • ¾ teaspoon kosher salt, to taste
  • ⅓ cup roughly chopped red onion
  • ¼ cup roughly chopped fresh cilantro, lightly packed
  • 1 small jalapeño, seeds and membranes removed, roughly chopped


  1. To prepare the kale, first remove the tough ribs with a chef’s knife and discard them. Chop the kale into small, bite-sized pieces. Sprinkle it lightly with salt, followed by a squeeze of lime juice (about 1 teaspoon). Massage the kale by scrunching it up in your hands, repeating until the kale is darker green and fragrant (this step softens the kale and makes it less bitter). You’ll need 1 cup (packed) kale for the guacamole, so measure it out and set it aside.
  2. Next, use a spoon to scoop the flesh of the avocados into the bowl of a food processor, discarding any bruised, browned areas. Add 3 tablespoons lime juice and the salt. Blend until the mixture is fairly smooth, pausing to scrape down the sides as necessary.
  3. Add the massaged kale, onion, cilantro and jalapeño. Blend until the mixture is mostly smooth, with only tiny bits of kale and onion remaining (or completely smooth, if you prefer). Taste, and add additional salt and/or lime juice, if necessary, and blend again (I usually add up to ½ teaspoon more salt and another tablespoon of lime juice). Serve immediately.


Farrotto With Acorn Squash and Red Russian Kale 


This farrotto—farro cooked in the style of risotto—from Sean Brock’s new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it’s a warming, rustic potful of fall flavors.

He takes the same level of care here as he does with those multi-component dishes, however, and this is not a throw-it-together meal. Much of the flavor comes from his homemade, fennel-rich vegetable stock, and as tempting as it is to skip that time-consuming step, I wouldn’t recommend it. After that’s squared away, acorn squash is roasted and blended with some of the stock, resulting in a silky, aromatic purée that I would be happy to eat all on its own. Farro, preferably Anson Mills, is then toasted and attentively stirred with onion, garlic, wine and the stock for about an hour, until creamy and tender (though it retains that hearty farro chew). Ribbons of kale are added to wilt gently throughout, and the squash purée, butter and Parmigiano cheese melt into the farrotto, turning it to velvet.

Why I picked this recipe: It’s so, so perfect for fall.

What worked: I loved eating this for days! The squash purée provides autumnal flavor and the silkiest texture, which is a counterpoint to the toothsome farro and slightly crunchy kale. The vegetable broth infuses the pot with layers of vegetal flavor through and through.

What didn’t: My squash needed 10 more minutes in the oven than the time suggested, but follow his directive to cook until fork-tender (erring on the side of more done rather than less), and you’ll be fine. I found it a bit irritating that the recipe calls for 2 quarts plus 1 cup of the Vegetable Stock, though the stock recipe only makes 2 quarts.

Suggested tweaks: I made 1 1/2-times the stock recipe, and got about 2 cups less than the 3 quarts I should have ended up with; if you want any stock left over, go ahead and double the recipe. If you have another stock on hand that you love, you could use that, but know that the flavor of the stock will be predominant in the final dish. Once again, I cheated and did not use Anson Mills farro, which I’m sure would have made this even more delicious; however, it worked great with the farro I had on hand. As to tweaking the flavors, Brock says in the recipe’s intro: “Here I pair farrotto with fall flavors, but it can be a vehicle for whatever looks great at the farmers’ market. Just keep in mind that farrotto brings a bit more heft to the plate than a traditional risotto.”

Potatoes Saute in Garlic and Cilantro 



  • 4 large potatoes
  • 1 bunch green cilantro (or ½ cup dried cilantro leaves)
  • 5-8 large fresh garlic cloves, crushed
  • 1 lemon, juiced
  • 3 table spoons of olive oil
  • A dash of salt


  1. Slice the potatoes into small cubes of about ¾ inch with a thickness of about ½ inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they’re crispy). Salt them lightly.
  2. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them.
  3. In a deep-frying pan, add the crushed garlic then sauté it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor.
  4. Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and sauté/mix them well for a minute or two.
  5. Finally add the fried potatoes to the pot, mix it well with the sauté and cook it for 3-5 more minutes while stirring, and you’re done.
  6. BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro sauté
  7. Serve hot or cold as an appetizer.



From the Mesa Top: Jan 26, 2017

Climatology 2017:  The predictions of the NOAA meteorologist continue to be spot on.  Last week’s storms have been a one-two-three punch.  Each storm colder than the last.  This trend has deposited more snow at 7000 feet elevation.  After storm #3 we are expecting a cold and dry spell.

From the Wild:  A big buck was seen crossing the county road up near the edge of the mesa.

Cow stories:  The muck has been alleviated by digging a “drain” to help move the soggiest material out of the feeding area.  Another area has been opened up for the cows to use when they are not feeding, which is not entirely deep in mud.

We had a great adventure getting hay in on Friday morning, as a mere inch of snow early that morning left portions of the road in slippery condition.  The hay supplier is a new one for us, recommended by a neighbor rancher.  Once he realized that we were truly out of hay (having fed the last of our inventory on Thursday night) he resolved to get us taken care of.

We had to get him in as soon as the icy portion of the paved mesa climb was thawed, and then we had to get him unloaded so he could get back off the mesa before the snow on the dirt road turned to mud.

We were successful, and now we have a few weeks’ worth of hay on hand.  The cows seemed very relieved to see new stacks of big bales.

Beneficial birds:  The pullets continue to be healthy and vigorous.  Their feed is getting closer to the ration of the adult laying hens.  We .re keeping an eye out for the best time to move them to the big chicken house, which will likely be during the next warmup that does not include threat of precipitation,

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

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA








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