Here is what we are planning for your Beneficial CSA Share for Thursday February 16th, 2017
Red Bell Peppers from Preferred Produce
Red Leaf Lettuce from Preferred Produce
Dried Red Chili Pods from Sol y Tierra
Spinach from Anthony Youth Farm
Red Russian Kale from Anthony Youth Farm
Pea Shoots from Sungreen Living Foods
“The Hollow Bone”
Flute Making at Jemez Pueblo
Bodhi Manda Zen Center Jemez Springs
Jemez Pueblo flute maker and player Marlon Magdalena will help us create traditional cane flutes and share the important meaning of flutes in the life of Pueblo people. Marlon says, “I proudly participate in all aspects of Jemez Life; for instance, I speak the Jemez Language, I plant Jemez corn, sing Jemez songs, and dance Jemez Dances. I am proud that I am from a place that still continues our ancient ways of life.”
We will also enjoy a day of service with Jemez Pueblo member Roger Fragua on his farm, planting Heritage seeds for the spring and learning about traditional cultural values. We will be joined by Pueblo community members, Mexican migrant farm worker families and volunteers. Roger has said, “Farming with nature (the root of organic farming) lies at the heart of practices used by native farmers in the Southwest for millennia. Traditional cultural farming can teach us a great deal about how to build a resilient and regenerative agriculture.”
New Fresh Pasta!
We are adding some great fresh pasta from Nocco this week, Spinach Linguine, Ricotta Ravioli and Christmas Fettucine! Also jarred peaches and pears from MM Local Colorado are now available.
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?
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.
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)
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!
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.
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
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
- 2 large handfuls young pea shoots
- 2 handfuls baby spinach
- ¼ cup chopped and roasted pistachios
- 12 pieces thinly shaved Grana Padano or Parmesan cheese
- Juice of 1/2 large lemon
- ¼ cup fruity olive oil
- ½ to ¾ teaspoons honey
- Sea salt and pepper to taste for the vinaigrette
- Wash the greens and dry them very thoroughly. Place them in a mixing bowl. Add the pistachio nuts and the cheese.
- To the lemon juice, add the honey and mix together thoroughly. Then whisk in the olive oil until the vinaigrette is emulsified. Add salt and pepper to taste.
- Pour the dressing over the salad and lightly and carefully toss. Transfer to a serving bowl.
We’ve been growing some of the hottest red chile in New Mexico for a long time now. People always ask us how to make authentic red chile sauce with our dried red chiles. So we decided that it is now time to share our family recipe for red chile sauce. Enjoy!
Makes about 8cups
- Red Enchiladas
- Chile Con Carne
- Chile Beans
- Red Chile Pods
- 1 bay leaf
- Whole Crushed Oregano
- Granulated garlic
- Salt or granulated chicken bouillon
- Rinse and remove the stems and seeds from approximately 25 pods.
- In a pot, add enough water to fully cover pods.
- Add 1 bay leaf.
- Bring to a boil and let simmer for 20 minutes, then let cool slightly.
- Remove bay leaf, and with a blender puree pods and the water.
- Use a colander to separate the pulp from the skin, do this several cups at a time.
To the Pureed Sauce add:
- .5 tsp cumin
- 1 tsp whole oregano (crushed)
- 2 tsp granulated garlic
- 2 tsp salt or granulated chicken bouillon
*To make a roux:
- Add 1 tsp of oil and 1 tsp flour
- Let simmer for about 2 minutes.
Add to chile sauce to thicken and bring to a boil.
- 12 large eggs
- 3/4 cup milk
- 1/2 cup blanched and coarsely chopped kale or chard, baby Asian greens or arugula
- 1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
- 1 cup shredded cheddar or pepper jack cheese
- Cooking oil or unsalted butter
Adapted from Rhea Yablon Kennedy
- Combine the eggs and milk in a large bowl and whisk until smooth. Stir in the vegetables and half of the cheese.
- Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When the oil shimmers or the butter stops foaming, add the egg mixture to the pan, reduce the heat to medium low, and cover. Allow to cook, making sure there is no visible bubbling, until set.
- Sprinkle the remaining cheese on top and cook until melted or, if desired, place the skillet under the broiler for a minute or two to brown the top.
- Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.
8 ounces Spanish chorizo, thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 large garlic cloves, minced
1/2 teaspoon red chile flakes
1/2 teaspoon pepper
7 cups reduced-sodium chicken broth
3/4 pound russet potato, peeled and chopped
12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
Kosher salt (optional)
- Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
- Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
- Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.
From the Mesa Top: Feb 16, 2017
Climatology 2017: A warm and dry week is in the rear view mirror and another one stretches out ahead of us with a possible return to wintry weather on the coming weekend.
It has been an incredible relief to feel the warmth of the sun for several days in a row. The ground has dried out in almost all of the corals and the cows are able to move around safely.
It is very unlikely that winter is over, but as the days get longer and the nights shorter, it feels like mornings warm up more quickly and the bounce back after a storm is quicker.
Wind becomes more of a presence.
We are inching toward a change of season
From the Wild: The mourning Doves are many and loud. The mountain Bluebirds are many and active and flighty. Woodpeckers are also around. We watch for the first Robin sighting…
Cow stories: Last week you read a long and generally discouraging report about the unrealistic expectations of non-farm/ag residents who move into ranch country and then complain about the presence of cows.
As a matter of self-defense we turned to the New Mexico Livestock Board for assistance. Our district inspector came out and inspected our fences. He made some specific suggestions which, on completion, earn his endorsement that we are taking all reasonable efforts to keep our cows inside our fences.
At that point when cows get out, as they inevitably will, the Livestock Board will be in position to remind neighbors that they are responsible for their own property boundaries.
We have a lot more old fence to upgrade on other land that we lease
We also have a substantial rebuild and some new fence to complete for the State Land Office on our Northern Lease land.
As for the cows and the pastures we are eyeing our Northern State lease as the first likely pasture for the herd. We reviewed hay purchases and in some years have bought hay all the way through April. Letting the spring growth get a jump start is a good step to help maximize forage production for the season.
Ideally we will sell some cows this spring, and pay for the winter hay and maybe extend the feeding season a bit to allow for spring growth. Unless the weather turns very windy and hot too quickly, we can look forward to some good growth of the cool season grasses.
Beneficial birds: The hens also benefit from the warmer weather and increasing day length.
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA