Check out the Webstore

Here is what we are planning for your Beneficial CSA Share for Thursday February 9th, 2017

Peach Juice from Paonia, CO; Juiced by Mesa Ruiz

Red Bell Peppers from Preferred Produce

Red Leaf Lettuce from Preferred Produce

Posole from Casado Farm

Red Potatoes from Schwebach Farm

Cucumbers from Preferred Produce

 

Roses are Red, …. and so is half of your share!

In honor of the upcoming Valentine’s Day, it seemed only fitting we had a few red foods in the share, to compliment whatever you might be cooking to make the day special!

Peach Juice!

When have you seen 100%, raw, local peach juice on the shelves of your grocery store before? Odds are, never, or rarely! We tried out an idea with our juicing partner Mesa last fall, to juice peaches we had in abundance. It turns out, peaches are really difficult to juice, the pulp does not separate like apples or pears. We did end up with peach juice, but the yield was around 1/3 of that apples’ juice , a new learning experience. We froze and saved this juice for members, so we could have a taste of fall, in the deep of winter!

Put an Egg On It!

Good lord, January flew by, we forgot to give you a heads up about the Edible magazines we were including in your shares last week! As we told you in our Egg-celent update, we have been very blessed these last few months, both in receiving a VAPG grant for our Beneficial Eggs, but also the timely article Edible Magazine wrote about us for their local brunch special. For anyone who didn’t get a copy of the magazine this week, you can view it online, page 70:

https://issuu.com/ediblesantafe/docs/esf-latewinter2017

We are so grateful to the Stephanie, Ric and the whole Edible team for including our egg program in their issue! We decided that we want to continue to include Edible issues in our shares as they come out. It’s a fabulous magazine focused on the local food scene, and we believe it will be a welcome addition to our member’s shares! Edible comes out with an issue every other month, so look forward to another new copy in April!

 

Easter Ham Pre-Order!!

Here we are reminiscing about how fast January flew by, and we want you to think about April!

Something we have been missing, waiting for and dreaming of is now here ….Kyzer Smoked Pork!

I think for all our pork lovers, we are huge fans of the wonderful flavor that Kyzer’s local grown heritage pork has to offer, but have you had it smoke?

pork20butts_zpsgad4jxei

One of the perks of working closely with our partners through the years, I have been treated to freshly smoked Kyzer pork when the Coop was working on the recipe with their in-house smoker, and pit boss Gabe. Back then, Gabe would get the pork on the smoker at 6 am, and give it about 6-8 hours, making bacon, hams, shanks.. pretty much anything they could try! Coop members might have had some of these fine smoked meats at the deli. Unfortunately, as the Coop looked into the costs associated with smoking their own meat to be retail certified, the costs stopped the project in its steps.

cdc20smoker_zpshwdp8cu4

Now, through partnership with the group that makes the Sweetgrass jerky, they have brought back the coveted smoke pork!!

We are adding Kyzer Bacon to the marketplace this week, as well as taking Pre-Orders for Smoked Hams for Easter!!!

We have Kyzer Half and Quarter Boneless Hams available this week only to pre-order for your Easter holiday! We need to give the whole food system enough time to make this happen, from producer-processor-smoker-you! Half Hams are $5.85/lb (4-6lb) Quarter Hams are $6.25/lb (2-3lb)

kyzer20ham_zpsafacyo3p

Not a Pork fan, or looking for Passover options?

We just received our shipment of King Salmon from the Sea Miner, our Seashaken CSF partner! These are whole salmon, 7-11# each, but the deal our members get through our project is astounding! We are offering King Salmon at $12/lb for the whole fish, store prices can range as high as $22/lb, so this is a huge bargain, well worth the time it takes to fillet it. King Salmon will be on the marketplace while supplies last, email us for Pre-Orders!

sockeye_salmon_fillet

 

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!!

Shares@Beneficialfarm.com

CSA Phone: 505-470-1969

 

Substitutions:

*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

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

 

Red-Leaf Salad with Roasted Sweet Potatoes 

med104339_0109_lettuce_swt__vert_zps7o5k9fha

INGREDIENTS

  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 1 medium red onion, quartered
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen cut green beans, thawed
  • 1/3 cup walnuts
  • 1 cup plain low-fat yogurt
  • 2 tablespoons white-wine vinegar
  • 1 garlic clove, crushed through a garlic press
  • 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

DIRECTIONS

  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
  2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
  3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

 

Potato and beet galette 

potatobeetgalette

Thinly sliced potatoes and beets bake up crisp on the outside and creamy-tender in the middle. If you can’t find fresh rosemary, try a few pinches of dried oregano or thyme.

Ingredients

  • 3 large Red potatoes
  • 1 large or 2 small red beets
  • 4 Tbsp olive oil, divided
  • 1 Tbsp fresh rosemary, minced
  • 1/2 tsp salt
  • freshly ground pepper
  • 6 Tbsp parmesan or Romano cheese, finely grated, divided

 

Instructions

Preheat oven to 400 degrees F. Wash and peel the potatoes. Using a mandoline slicer or knife, cut into rounds about 1/8-inch thick.

Wash and peel the beet(s). Slice the same way as the potatoes, but put into a second bowl. (Keep the potatoes and beets separate to keep the beets’ color from staining the potato slices for a prettier finished product.)

Heat a large, heavy ovenproof skillet on medium-high. When the skillet is hot, add 2 Tbsp olive oil and use a pastry brush to coat the sides.

Begin to build the galette in the hot skillet by layering potato slices in overlapping circles until the bottom of the pan is covered. When the first layer is done, sprinkle with a little chopped rosemary, salt and pepper, and 2 Tbsp grated cheese. Continue with the second layer, this time overlapping alternating slices of potato and beet. Save big, uniform slices for the third and final layer. (Getting the pan hot before putting in the vegetables helps crisp the bottom.) Sprinkle with more rosemary, salt, pepper, and another 2 Tbsp grated cheese. Continue layering the potatoes and beets until all are used. Add remaining rosemary and grated cheese. Drizzle the top of the galette with remaining 2 Tbsp olive oil.

Cover the pan with aluminum foil, pressing it tightly onto the vegetables. Turn the heat to medium and cook on the stovetop about 10 minutes. You should hear the bottom of the galette sizzling; if not, turn up the heat slightly.

Remove foil and place skillet in the hot oven. Bake uncovered about 40 to 55 minutes, until the top of the galette is browned, the edges are crisp, and the vegetables are cooked through (test by inserting the tip of a small knife straight down – you should feel no resistance).

When thoroughly cooked, remove from the oven and let sit 5 minutes. Using a heat-proof spatula, loosen the galette from the pan. Slide it onto a cutting board and slice into wedges. Serve immediately.

 

Red Pepper-Filled Appetizer Hearts, Adapted 

bec9a6a9-ce35-4b14-84e9-f9afce766aeb

Ingredients

1 ½ cups Biscuit Mix, or homemade variation

2 teaspoons dried oregano leaves

1/3 cup water

¼ cup garlic-and-herbs spreadable cheese (Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours.)

½ cup finely chopped red bell pepper

2 tablespoons butter, melted

Directions

  •  In medium bowl, stir biscuit mix, oregano and water until mixture comes together. On work surface sprinkled with additional biscuit mix, knead dough 5 times. Roll dough into 13×10-inch rectangle, about 1/8 inch thick.
  •  In small bowl, mix cheese and bell pepper. Spread mixture evenly over dough. Carefully roll long edges of dough to meet in center. Place on cookie sheet lined with cooking parchment paper. Freeze 10 to 15 minutes or until firm.
  •  Meanwhile, heat oven to 400°F. Spray large cookie sheet with cooking spray.
  •  Transfer dough to cutting board. With sharp knife, cut dough into 1/2-inch slices. Place slices, cut sides down, on sprayed cookie sheet. Slightly pinch base of heart into point. Brush butter over hearts.
  •  Bake 7 to 9 minutes or until tops are lightly golden. Cool 10 minutes before serving.

Saucy Hungarian Red Potato Goulash 

hungarian-goulash_10-20-13_5_ca

Ingredients:

  • Olive oil
    • 1 (14 ounce) smoked sausage, sliced on the bias into thin medallions
    • 2 tablespoons butter
    • 2 onions, quartered and thinly sliced
    • 1 garlic clove, pressed through garlic press
    • Salt
    • 3/4 teaspoon freshly cracked black pepper
    • 1 1/2 teaspoons paprika
    • 10 medium-size red skin potatoes, peeled and sliced into 1/2” thick circles (about 2 3/4 lbs)
    • 1 1/2 cup chicken stock
    • 1 tablespoon chopped flat-leaf parsley

Preparation:

-Place a large, deep, non-stick pan (or even medium non-stick pot) over medium-high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.

-To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden-brown, about 5-7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

-Next, add in the sliced potatoes, and fold them into the caramelized onions/garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly; cover the pan/pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan/pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time. (It’s perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

-Finish the Goulash by adding the caramelized smoked sausage back into the pan/pot, as well as the parsley, and gently fold those in to incorporate; add a little drizzle of olive oil in, and add a couple more pinches of salt and pepper, if necessary; serve hot with bread, if desired.

 

Shrimp and Roasted Red Potato Salad 

red-potato-salad-86056204

INGREDIENTS

  • 1/2 pound red potatoes (4 medium potatoes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt, additional
  • 1/4 teaspoon white pepper, additional
  • 3 tablespoons olive oil
  • 2 cups washed and chopped lettuce
  • 8 ounces cooked shrimp

Preheat oven to 400ºF.

Place potatoes on a small baking pan, drizzle with the olive oil, and sprinkle with salt and pepper. Toss to coat well with oil. Place in preheated oven for 30 minutes, or until tender. Allow to cool, then slice each potato and refrigerate until serving time.

Whisk together the lemon juice, mustard, lemon zest, and the additional salt and pepper. Slowly add the olive oil, whisking constantly.

Refrigerate until serving time.

When ready to serve, divide the lettuce between two plates, arrange the potato slices on top of the lettuce, place a shrimp on top of each potato slice and drizzle with the dressing.

(Vegan “Sausage” And Red Bell Pepper Puff Pastry Heart Tarts 

p1230193

Vegan Pastry:

1 box Pepperidge Farm Puff Pastry Sheets (removed from box and thawed 40 minutes on counter)

Vegan “Sausage” and Red Pepper Filling:
1 tablespoon olive oil
1/2 of a large red bell pepper, finely diced
3 large cloves garlic, sliced
8 ounces tempeh (I used the “garden” variety–no pun intended–with flecks of vegetables)
1 tablespoon soy sauce
1 tablespoon Amino Acids
2 tablespoons maple syrup
1 tablespoon fennel seeds
1 teaspoon ground coriander
1 pinch red pepper flakes
1 “squirt” of lemon juice
1 “squirt” of Liquid Smoke
1 tablespoon whole wheat flour (white would also work)
4 tablespoons unsweetened soy milk (plain would also work)
coarse sea or kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 400 degrees. In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add bell pepper and saute for about a minute or two until it starts to soften. Add garlic and saute another couple of minutes or until garlic softens and just barely begins to develop golden color. Crumble tempeh into skillet, stir well and add next 8 ingredients, sauteing and stirring until tempeh is uniform in color, fennel seeds release fragrance, and mixture is warmed through. Sprinkle with flour and immediately add milk, cooking and stirring until flour no longer tastes raw and mixture begins to bind together. Season with salt and pepper, stir well, and remove from heat.

Cut puff pastry into 20 hearts, 10 per sheet and place on a lightly oiled or Silpat-lined baking sheet. Using a spoon or small scoop, place approximately 2 teaspoons of filling into the center of each heart. Bake on the center oven rack for approximately 16-17 minutes. Remove from oven and serve hot, warm or room temperature.

 

Posole! 

5670feb299c6e-image

Red Posole With Pork

If you are using dried, soaked posole, a pressure cooker will help tenderize the kernels. For vegetarians: Substitute chopped mushrooms for pork, use vegetable stock in place of chicken. Serves 4-6.

Ingredients

2        tablespoons olive oil, vegetable oil or bacon fat

1        large onion, chopped

1        Fresno (or other red) chile pepper

1        pound cubed pork

1        tablespoon Spanish smoked paprika

1        teaspoon Mexican oregano

2        teaspoons toasted ground cumin

1/4     cup dried, ground chile Powered, from BFCSA

2        teaspoons salt

1        teaspoon freshly ground black pepper

4        cloves garlic, minced

3        tablespoons flour

1        cup beer

1 14.5-ounce can diced tomatoes

2        quarts chicken stock

About 2 cups dried posole, rinsed, soaked overnight and pre-cooked, or 1 29-ounce can Mexican-style hominy

GARNISHES

Chopped cilantro

Sliced radishes

Shredded cabbage

Shredded cotija (or other hard) cheese

Sour cream

Directions

In a large Dutch oven, heat oil to medium high. Add onion and chile pepper, saute until onions are golden. Add pork, paprika, oregano, cumin and ground chile, salt and pepper, cook until pork is browned. Add garlic, cook a minute more, then add flour. Cook, stirring, until flour has turned golden. Pour in beer, simmer a couple of minutes, scraping any brown bits from bottom of pan. Add tomatoes, chicken stock and posole.

Bring to a boil, reduce heat, and simmer at least one hour (up to four).

If using a pressure cooker, bring to a boil, seal and cook about 1 hour. The pork will be very tender and easy to shred.

Serve with assorted garnishes.

 

Green Posole with Chicken

If you are using dried, soaked posole, a pressure cooker will help tenderize the kernels. It’s also good with beef or pork, or tofu or mushrooms. Serves 4-6.

Ingredients

2        tablespoons olive oil,vegetable oil or bacon fat

1        large onion, chopped

1        jalapeño (or other green) chile pepper, chopped

1        pound chicken, cut into 2-inch strips

2        teaspoons Mexican oregano

1        teaspoon toasted ground cumin

2        teaspoons salt

1        teaspoon freshly ground black pepper

4        cloves garlic, minced

2-3       cups chopped roasted, seeded green chiles (about 6-8, or as many as you like)

3        tablespoons flour

1 14.5-ounce can diced tomatoes

2        quarts chicken or vegetable stock

Juice of 1/2 lime

About 2 cups dried posole, rinsed, soaked overnight and precooked, or 1 29-ounce can Mexican-style hominy

GARNISHES

Chopped cilantro

Sliced radishes

Shredded cabbage

Shredded Cotija (or other hard) cheese

Sour cream

Lime wedges

Directions

In a large Dutch oven, heat oil to medium high. Add onion and jalapeño, saute until golden. Add chicken, oregano, cumin, salt and pepper, cook chicken through.

Remove chicken and shred using two forks to pull apart. Return to pot, add garlic and green chiles, cook a minute more, then add flour. Cook, stirring, until flour has turned golden. Add tomatoes with their liquid, chicken stock, lime juice and posole. Bring to a boil, reduce heat, and simmer at least one hour (up to four).

If using a pressure cooker, bring to a boil, seal and cook about 1 hour. Chicken will be very tender and shred-able.

Serve with assorted garnishes.

 

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

 

 

 

 

 

Advertisements

Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s