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Here is what we are planning for your Beneficial CSA Share for Thursday February 2nd, 2017

Golden Turnips from Jubilee Farm

Salad Mix from Anthony Youth Farm

Delicata Squash from True to My Root’s Farm

Spinach from Preferred Produce

Grape Tomatoes from Preferred Produce

Pinto Beans from Akin Farm

Red Chili Powder from Seco Spice

March of the Chickens

It was time again for us to move the chicks we have been raising into their new home, in the main coop! Saturday the family was out getting these gals ready for their “big” move, only a few hundred feet, but it’s not as easy as a cattle drive. The chickens were caught in their brooding area, and placed in crates to be transported down to their own section of the main coop. They will be separated from the rest of the flock, so they aren’t picked on the bigger birds. We moved about 200 birds, with our flock size now around 1200. We are already getting ready for the next round of chicks, that will be coming in a week or two!




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 if 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. 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 can 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


Crispy Golden Turnips 



  • 2 Organic Turnips~Peeled and Chopped into Big Bite Size Pieces
  • 2 Cups Chicken Stock~Homemade or Organic Is Best
  • 1/4 Cup Organic Olive Oil
  • 2 Tbs Fat of Your Choice (Butter, Ghee, Bacon, Palm…)
  • Salt & Pepper
  • Parmesan Cheese~Freshly Grated


  1. In A Sauce Pan Add Your Stock, Turnips and A Bit of Salt and Pepper and Bring to A Boil Then Turn Down to A Gentle Boil for About 15 Minutes.
  2. Transfer to A Sheet Pan and Toss with Olive Oil and A Touch More S &P.
  3. Let Bake in A 400 Degree Oven for About 15 Minutes (Turning Once Half Way Though).
  4. Remove and Toss Them into A Fry Pan with A Bit of Fat (I Used Pork Belly/Bacon) Let Them Get Crispy Golden Over Medium Heat-Figure About 10 Minutes; Again, Depends on How High Your Heat Is Set.
  5. Sprinkle with Freshly Grated Parmesan Cheese~So Good!!



The rich tahini sauce perfectly complements the winter squash while providing heart benefits through oils in the sesame seeds. Serves 4-6.

  • 2-3 delicata squash (about 2 pounds)
  • 3 tablespoons olive oil
  • 1/8 teaspoon salt
  • 2 tablespoons tahini
  • Juice from 1 lemon

Preheat oven to 425 degrees F.

Clean squash well. Slice into rings 1/2-inch thick and remove seeds and pulp by slicing inner edge of squash rings.

Toss with 1 tablespoon oil and place on a baking sheet in a single layer. Sprinkle with one pinch of salt per pan and roast about 10-12 minutes on each side until soft and browned on edges.

While squash is roasting, blend remaining salt, olive oil, tahini, and lemon in a food processor or by hand until well blended.

Remove squash from oven, allow to cool slightly, and serve with tahini sauce for dipping.


Grape Tomato, Olive, and Spinach Pasta 



8 ounces uncooked penne (about 2 cups)

2 teaspoons olive oil

1/4 teaspoon crushed red pepper

1 large garlic clove, thinly sliced

2 cups grape tomatoes, halved

1/2 cup organic vegetable broth (such as Swanson)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

10 kalamata olives, pitted and coarsely chopped

4 cups baby spinach

1/4 cup torn basil leaves

1 ounce Parmesan cheese, grated (about 1/4 cup)


  1. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
  2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese. Serve immediately.






  • 6 tablespoons tomato paste
  • 4 tablespoons chili powder
  • 2 tablespoons olive oil
  • 6 cloves garlic minced (about 2 tablespoons)
  • 1 1/2 cups chicken broth plus extra as needed
  • 1/2 cup brewed coffee
  • 2 tablespoons cornstarch
  • 4 teaspoons dark brown sugar packed
  • 1/2 cup red bell pepper chopped
  • 2 pounds’ country-style pork ribs boneless, fat trimmed
  • kosher salt as needed
  • black pepper freshly ground, as needed
  • 15 ounces’ pinto beans drained, (1 can)
  • 1 cup corn kernels fresh or canned
  • 1/4 cup cilantro minced fresh, plus more for garnish
  • 1 teaspoon lime zest grated
  • 3 teaspoons lime juice



  1. Lightly oil inside of slow cooker with vegetable oil or cooking spray. Combine tomato paste, chili powder, oil, and garlic in a bowl and microwave, occasionally stirring until fragrant, about 1 minute. Transfer to prepared slow cooker. Whisk in broth, coffee, cornstarch and sugar. Add bell peppers.
  2. Generously season ribs with salt and pepper and nestle into slow cooker. Cover and cook until ribs are tender, and the meat falls apart with little resistance, 5 to 6 hours on low or 3 to 4 hours on high. Turn the ribs over halfway through cooking to ensure even braising.
  3. Using a large spoon, skim excess fat from surface of chili and discard. Remove pork and transfer to a plate. Break ribs into 1-inch pieces, removing any excess fat. Adjust chili consistency with extra hot broth as needed.
  4. Add back meat, beans and corn to the slow cooker. Cook on high for 30 minutes. Stir in cilantro, lime zest, and juice. Season with salt and pepper to taste. Serve with garnishes if desired.


1) Substitute decaffeinated coffee if you are concerned about the caffeine.
2) You can substitute 1 ½ teaspoons instant espresso in ½ cup boiling water for coffee.
3) Add more beans if you like an even heartier chili. Pinto, black, kidney and white beans can all be substituted or added.
4) Garnish Suggestions: Cilantro, shredded cheese, sliced jalapeno, serrano peppers, sour cream, red onion, limes, or avocado.


Crisp Wisps: Shaved white turnip and bok choy with golden oyster mushrooms and sesame drizzle 


  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • fresh grinds of salt, to taste
  • 4 medium white turnips, greens removed and torn into bite-size pieces
  • 4 stems bok choy, greens removed and torn into bite-size pieces
  • 2 dozen small golden oyster mushrooms
  • 1 tablespoon toasted sesame seeds

Whisk together the vinegar and oil in a small bowl. Add a few grinds of salt, to taste. Set aside.

Use a mandoline to thinly slice the turnips and bok choy. Divide the turnips, bok choy and torn greens between 4 plates. Top with mushrooms and sesame seeds. Drizzle with sesame vinaigrette. Serve immediately.

Quinoa Salad with Baby Spinach and Grape Tomatoes 


Extra virgin olive oil

1 clove garlic, minced

About 1/2 to 2/3 cup cooked quinoa per person

1 generous cup washed organic baby spinach leaves per person

A handful of organic grape tomatoes per person, halved

1 scallion per person, washed, sliced

Sea salt and fresh ground pepper, to taste

Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint

Tiny sprinkle of nutmeg

Squeeze of fresh lemon juice or rice vinegar
Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute.

Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix.

Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don’t like soggy spinach so I cook this very quickly).
Serve in a bowl.


Chicken & Pinto Bean Chili 


  • 8 dried red chiles, such as New Mexico red, stemmed and seeded (roughly 1 chili equals 1 TBS, little under some times)
  • 1 Tbs. cumin seeds
  • 1-1/2 Tbs. fresh oregano leaves or 2 tsp. dried
  • 1 lb. dried pinto beans, soaked overnight and drained
  • 3 medium yellow onions, chopped
  • 2 large carrots, chopped
  • 6 cloves garlic, chopped
  • 3 fresh jalapeños (preferably red), stemmed, seeded, and chopped
  • 2 lb. skinless chicken thighs
  • 2 Tbs. salt
  • Shredded sharp Cheddar or Cotija cheese for garnish

Cover the chiles with about 4 cups boiling water and steep until soft, about 15 minutes. Reserve 2 cups of the soaking liquid and then drain the chiles. In a blender, purée the chiles with the reserved liquid.

Meanwhile, toast and grind the cumin seeds and toast the oregano as described at left (don’t toast dried oregano). Put the beans in a stockpot and cover them with 7 cups water. Add the chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapeños, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones. Continue cooking the beans until tender, another 1 to 1-1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.


From the Mesa Top: Feb 2, 2017

Climatology 2017:  The last round of storm was, in the end, really 5 of them in a row.  Each one colder than the one before.  Followed by a couple of the coldest days of the winter so far. A challenging week.

Then finally the storm track moved north and high pressure, dry air, crystal clear blue skies, and daily warmup in temperature have arrived.

We in agriculture always say “never curse the rain”, and we don’t!  This also means never curse the mud.  Even so, I do not think there will be any regrets expressed about the fact that for now at least the mud has dried out.

Meanwhile just 100 miles north of us, in the Costilla County, the Southeast portion of the San Luis Valley, a disaster area has been declared by Colorado governor as over 200% of typical annual snowfall has occurred already, mostly in January.  And it has stayed cold and blustery, so there has been plenty of drifting.

A warm and dry week is on the way.  A respite from the rugged weather as we step into February

From the Wild:  Nothing new from the wild world.  The warming weather should bring out the birds.

Cow stories:  The drainage in the main feed area worked.  Combined with dry air and warming temperatures the corals are not muddy and can be properly scraped and the manure piled up.

We have reached a conclusion over another recent cow adventure.  One of our intrepid momma cows has been a habitual fence crasher.  She lifts the third wire with her head/horns and steps over the second wire.  She has assembled a small group of protégés:  her calf and 2 same aged calves who were orphaned from their mommas.  The four wanderers have made it their mission to find the weak points in any fence they encounter.  The strange this is that while the rest of the cows happily lounge around and get fat on hay (we are very generous with them), these 4 leave for days at a time, end up 3 miles away, and of course they eventually find their way to the homes and properties of little suburbia, to the north of the farm.

For the last 2 weeks, we have made a series of fence improvements that have been effective for a day or two at a time at most, until the rascals find another way through.

The wanderers had become totally predictable.  All it took was a hoot and a holler or two and walking toward them and heading them south and they would walk straight home.  Seemed like a fairly minor inconvenience.

Unfortunately, the suburbanites are up in arms. These situations always come out the same:  Someone threatens the safety of the cows, and one or more accuse us of not caring about the problems cause by the bandito cows, and not being responsible.  This time is was questioning our will.  (really? farmers and ranchers have a deficit of will? Who knew?)  Another time we were told that we must be too poor to feed our cattle and that’s why we let them go onto other people’s property.  It’s been a bit daunting to wonder what kind of cyber-bullying our anti-agriculture neighbors would come up with next.

The thing of it is, there will always be cows getting through fences, even the very best fences.  A small calf will get through between the wires (why? Because it can), and momma will move heaven and earth and several fence posts and wire to get reunited.  Or a big bold bull will realize that there is some “work” to do on the other side of the fence and jump the thing and knock down the top wires and a few fence posts, and then a few adventurers will follow.  It is unavoidable.

The New Mexico Livestock Board is one of the oldest law enforcement agencies in the West.  In some ways 150 years ago, effective livestock related law enforcement was more important in the west than people-type law enforcement because people can defend themselves and livestock cannot.

New Mexico is a fence out state:  According to the law, if you don’t want cows on your property, build a fence.

Oh yeah, and emailed threats against the wellbeing of livestock is not a real clever idea…

Beneficial birds:  The pullets have moved to the big house!  Their next-door neighbors are the full-fledged laying hens.  No more heating bill.  Simplified chores too!  One less process to maintain.

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

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA









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