Member Message for Beneficial Farm, CSA for Distribution of March 23rd, 2017


Check out the Webstore:

Here is what we are planning for your Beneficial CSA Share for Thursday March 23rd, 2017

Cantaloupe from Preferred Produce

Juicing/Cooking Carrots from Schwebach Farm

Red Globe Radishes from Anthony Youth Farm

Cilantro from Anthony Youth Farm

Spinach, Red/Green Mix from Vida Verde

Cremini Mushrooms from Rakhra Mushroom Coop



“Juicing Carrots”

This week we are sending out a large share of carrots in your bags, from Schwebach Farm. These are larger, odd shaped carrots that we have a great deal for members on, and they are still super sweet! For anyone that has a juicer at home, these will be an easy recipe idea, but we also recommend the recipes for carrot bread, carrot pancakes, shredded carrot salad ect.

Vida Verde is back

We are also seeing some of the first crops from Seth at Vida Verde, who farms along the Rio Grande in Albuquerque. Seth works with local home owners to let him grow food in their back yards, instead of grass or rock gardens!! He has a few beds and greenhouses throughout the area, and continues to help people see the value in letting him raise food on their property vs just having an ornamental display.


Egg Carton Re-Design

We are staying very busying these days working on re-branding our Beneficial Eggs and increasing our customer base. As we mentioned a few months back, we are the very grateful recipients of USDA grant to help us grow Beneficial Eggs. Last Friday we got the initial concept designs from our branding consultant, 2 unique options on how we can re-brand our egg cartons. They are very different directions of artwork and we are now posed with needing to figure out which one our customers will respond to the best.

As members of our CSA, many of you regularly receive our eggs in your shares, in recycled egg cartons to reuse packaging and keep costs down. Since you know our story and the quality of our eggs, you are already on board with supporting our eggs. The challenge we are looking at with the new packaging, is how do we impart that information to others through our packaging, in a way that gets them interested and supporting our farms. In La Montanita and Wholefoods, our eggs compete with a lot of other brands, which means we need to work harder to get people to pick up our eggs, read about them, and try them.


We would really like your input on the two design directions we have. Please email us back which one you feel will best represent the eggs you already love, and what packaging would make you pick them up even if you didn’t know us.

What do you like, or dislike, what would discourage you from the carton if you saw it in the store ect?

These images will be the top part of the egg cartons, folded to fit over the eggs and latch to the base. There are two images per design, one is the outside and one is the inside of the carton once you open it up.


The first option is based around classic chalkboard signs


The second option is based around bright watercolor imagery



Even if you reply with a simple Black or Color preference, we really appreciate your input. We would like to hear more about why you like one over the other, aspects that one has that could enhance the other ect. We know our eggs as producers, you know them as consumers who choose them even without the packaging, so we want to make the packaging speak to the best qualities of our eggs, to share them with more people!


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.


Carrots, Juicing and YaYa: On the marketplace

Cilantro: On the marketplace

Radishes: On the marketplace

Chard: On the marketplace

Arugula: 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





1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to taste
3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)



  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. (I haven’t tried the recipe in an 8×4-inch pan and cannot comment on how long it will take to bake, but use an 8×4 pan if you prefer a taller loaf.)
  2. In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
  4. Add the carrots, apples, and fold gently to combine.
  5. Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
  6. Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


Mushrooms and Spinach Italian Style 



  • 4 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 14 ounces fresh mushrooms, sliced
  • 10 ounces clean fresh spinach, roughly chopped


  • 2 tablespoons balsamic vinegar
  • 1/2 cup white wine
  • salt and freshly ground black pepper to taste
  • chopped fresh parsley, for garnish


  1. Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  2. Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.


Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce 




  • 2 1/2 cups coarsely shredded carrot (about 1 pound)
  • 1/2 cup chopped green onions
  • 1 teaspoon minced garlic
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 cup egg substitute
  • 3 tablespoons cracker meal
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil, divided
  • Cooking spray
  • Green onion strips (optional)


  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons water
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon rice wine vinegar

How to Make It

  1. To prepare pancakes, combine first 4 ingredients in a large bowl. Combine egg substitute, cracker meal, and salt in a small bowl. Add egg mixture to carrot mixture; stir to blend.
  2. Heat 1 1/2 teaspoons oil in a nonstick griddle or large nonstick skillet coated with cooking spray over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate; keep warm. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter. Transfer to a plate; keep warm. Garnish with green onion strips, if desired.
  3. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk. Serve with pancakes.


Cantaloupe Cilantro Sorbet 



  • 1 C. sugar
  • 1 C. water
  • 1 ripe cantaloupe
  • 1/4 C. cilantro leaves


Combine the sugar and water in a sauce pan until the sugar dissolves. Let cool. Meanwhile cut up the cantaloupe and put in a blender. Then add the cilantro leaves and blend until smooth. Combine the puree and the sugar syrup together and put in the refrigerator until chilled. Freeze in your ice cream maker per the instructions.


Moroccan Shredded Carrot Salad 



  • 1 lb Carrots, fresh
  • 1 handful Cilantro
  • 1/4 cup Lemon juice
  • 2 pinches Red pepper flakes
  • 1 Salt and freshly ground pepper
  • 1/2 cup Olive oil
  • 1/2 tsp Cumin, ground

Radish Greens with Mushrooms and Herbs de Provence 



1 ½ teaspoon grape seed oil

2 slices of onion (about a ¼ cup)

3 cremini mushrooms sliced thin

2 small red radishes sliced thin

1 bunch of radish greens

¼ teaspoon herbs de Provence

1 tablespoon dry white wine

1 pinch red pepper flakes (optional)



Warm the oil in a skillet on medium and add your onion, mushrooms, and radishes.

Sauté for 5 minutes and add your radish greens.

Sauté for an additional 3 minutes and add the herbs de Provence, white wine, and red pepper flakes.

Let the wine evaporate (1-2 minutes) and serve.



From the Mesa Top: March 23, 2017

Climatology 2017:  A large number of temperature records have been rewritten across the state on a daily basis for the last week.  Fire danger is high.  A windy day is forecast for Wednesday, which will raise the fire alert level to critical

Stormy weather is forecast for Thursday and into Friday before the above normal temperatures return over the weekend

From the Wild:  Coyotes Serenade, Great Horned Owls hoot.  And as the weather stays warm, flies begin to buzz!

Cow stories:  It looks like our weak and feeble little calf has been suffering from some sort of respiratory infection.  It is rare and miraculous that he would be alive at all, 2with such an ailment as a newly born calf.  Usually if they cannot breathe through their noses, they cannot nurse.  He was aggressive enough to nurse SOME anyway, so we didn’t notice his condition.

Now he is getting medication and extra souped up milk replacer with vitamins and minerals and calories, which he likes.  Then he also nurses on momma Bow.  Which also means that we are now milking Bow again as well.

Regarding antibiotics:  We encounter a lot of publicity these days around the negative aspects of antibiotic use in livestock food production.  This general, sweeping condemnation is naively simplistic and almost cruel!

Are the advocates REALLY meaning to deny care to sick animals? Or are they, by excluding them from inclusion in more sustainable growing practices like organic and grass fed, condemning them to finishing in a feedlot and sale as commodity beef?

Some illness, in any species, requires antibiotic or other western medicine intervention as the most likely way to restore the health of the patient.  It is true of humans, and of any species.

When antibiotics are used for non-therapeutic reasons, to keep animals from getting sick so that they can be crowded together more, or fed less sanitary feed, then we are dealing with the opposite of good care.  These sorts of situations lead to the exposure of large amounts of antibiotics to environments that are teeming with illness microbes, which in turn are very likely responsible for the rise of antibiotic resistant disease strains.

The “no antibiotic” call should be a call for “no non-therapeutic antibiotics”.  Care for ill animals should be by veterinary approved medication, in accordance with label recommendations.  Once healthy the patient should be just like any other healthy animal:  ready to live the good life until that one bad day that all livestock face eventually.

Beneficial birds:  The warmer temperatures are making it easier and less expensive (less fuel burned to keep the little chippers warm) to raise the current flock of pullets!

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

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA


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