Member Message for Beneficial Farm, CSA for Distribution of March 30th, 2017


Check out the Webstore

Here is what we are planning for your Beneficial CSA Share for Thursday March 30th, 2017

Red Globe Radishes from Anthony Youth Farm

Red Russian Kale from Vida Verde

Chard from Sol y Tierra

Quinoa from White Mountain Org

Vine Tomatoes from Preferred Produce

Green Leaf Lettuce from Preferred Produce

Cucumber from Preferred Produce



Fun Egg Developments

Never a dull moment here on the farm! We have been out in the Coop stores demoing eggs the last few weekends, frying up some delicious eggs, and getting customer input on the different egg carton concept designs. We have yet to set up our time to see Santa Fe members, but that will be coming soon!

We are also very hard at work on the upgrades we are making to our egg processing “facility”. We have moved our large sink from the cheese room over to the straw bale, while finding a great deal at Iconik Coffee on a sink that fits the cheese room better. Steve is almost done plumbing in the new sink, which we will be adding our soon to be new egg washer to. As we continue to grow our flock and production, we are finding it hard to keep up with hand washing every egg our chickens lay, so this will be a huge help! We have also ordered our egg grader, to be able to weigh out the eggs into categories, something required to sell our eggs to restaurants. Funny thing about egg graders, there are only a handful of manufactures that make small scale egg graders, the main two are in Europe, ours is coming from the Netherlands.


Based on some input from the Coop marketing department, we had a different carton design drafted up. We would love your input on this concept, we’re are looking trying to do it on craft paper / cardboard like material if this seems to be a better option.


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: On the marketplace

Kale, Russian Red: On the marketplace

Radishes: On the marketplace

Chard: 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

Grape and Vine Ripe Tomatoes: On the Marketplace


Healthy Turkey & Cucumber Lettuce Wrap 



4 leaves green lettuce

4 slice roast turkey

½ cucumber, sliced

250 g hummus

sprinkle of paprika


Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.
Repeat with the remaining ingredients.

serving suggestion This can be done with a variety of ingredients, such as tomatoes, avocados or peppers, as well as salmon, chicken, lamb or prawns.
White cheeses, herbs, garlic, lemon juice, paprika, turmeric, oregano, all work too. Whatever you have in your fridge!


Spaghetti with braised kale and walnuts 



  • 2 tablespoons extra virgin olive oil
  • 2 small or 1 large shallot, minced
  • 8 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 2 bunches red kale, stems removed and leaves coarsely chopped
  • 1/2 cup vegetable or chicken stock
  • 1 tablespoon butter
  • 1 pound whole wheat spaghetti
  • 1 tablespoon lemon juice
  • 1/4 cup plus 1 tablespoon Parmesan cheese, grated
  • 1/2 cup toasted walnuts, chopped


  1. Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add shallots and cook about two minutes until beginning to soften. Add garlic and crushed red pepper and sauté until garlic just starts to become fragrant.
  2. Add the kale and stock and stir to combine. Cover and braise kale for about 15-20 minutes or until very tender. Remove cover and stir in butter.
  3. While kale is braising, cook spaghetti in a pot of salted boiling water. When spaghetti is done, using tongs, carefully pull the pasta out of the cooking water and add into the pot of kale (reserving some of the starchy pasta water).
  4. Add in the lemon juice, Parmesan cheese and walnuts. Add some of the starchy pasta water if sauce is dry. Adjust seasoning and transfer to a serving bowl and top with the remaining tablespoon of grated Parmesan cheese.


Tomato-Chickpea Soup with Rice and Swiss Chard 




  • 5 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced (about 3/4 cup)
  • 1 bunch rainbow chard, stems removed and chopped into 1/2-inch pieces, leaves roughly chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes or 2lb fresh tomatoes
  • Kosher salt
  • 2 cups low-sodium vegetable stock
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1/2 cup basmati rice, cooked according to package directions
  • Freshly ground black pepper


Heat 3 teaspoons oil in medium pot over medium heat. Add onions and chard stems (not leaves) and sauté until onions are translucent and stems are softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute. Add tomatoes and sprinkle with salt. Cook 2 minutes, then add stock. Bring to a boil, reduce to a simmer, and cook until slightly reduced, about 10 minutes. Keep warm.

Heat remaining 2 teaspoons oil in a large sauté pan over high heat until oil is hot and shimmering. Add chickpeas, sprinkle with salt, and fry over medium-high heat until browned and crispy, about 3 minutes. Drain on paper towel, and then stir into soup along with rice.

Stir chard leaves into soup over medium-high heat in batches, waiting until just wilted and soft before adding more. Simmer 1 minute to heat everything through, and then season with salt and pepper. Let cool before storing in an airtight container for the next day, or freeze for future use.


Quinoa Salad with Asparagus, Edamame and Radish

quiona salad


2 cups quinoa
Kosher salt
Extra-virgin olive oil
1/3 cup white wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons grated fresh ginger
1 bunch asparagus, ends trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 cups fresh or frozen shelled edamame
4 or 5 small-to-medium radishes, sliced very thinly into discs or half-moons
1/2 cup fresh flat-leaf parsley, chopped



Prepare the quinoa. Bring 7 cups water to boil in a medium pot over high heat. Add 1 teaspoon salt. Add quinoa and reduce heat to a simmer and cook uncovered, stirring occasionally, until tender (about 15 to 20 minutes). Drain the quinoa and rinse with cold water to stop the cooking. Transfer to a foil-lined rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss to coat. Spread the quinoa on the baking sheet to cool completely at room temperature or in the refrigerator.

Fill the pot with 4 more cups of water and return to a boil over high heat. Add another teaspoon of salt. Add the asparagus and edamame and blanch until bright green and slightly tender, about 3 minutes. While the vegetables are boiling, prepare an ice bath by adding ice and cold water to a large bowl. Remove vegetables from heat, drain, and immerse in the ice bath to stop the cooking. Let them chill completely in the ice water.

Make the vinaigrette. Put the vinegar in a small bowl and gradually whisk in 1/2 cup olive oil, followed by sesame oil. Whisk in ginger, along with salt and freshly ground black pepper, to taste.

Assemble the salad. Put the cooked and cooled quinoa into a large serving bowl and toss to break up any clumps. Add the blanched and cooled asparagus and edamame, as well as the radishes. Add 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt and pepper. Serve or refrigerate for up to 1 day (let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt and pepper before serving). Just prior to serving, add chopped parsley.


Sautéed Rainbow Chard with Tomato & Onions 



8-10 leaves rainbow chard
1 medium yellow onion, diced
2-3 small tomatoes
2 cloves garlic
2 tsp extra virgin olive oil or unrefined coconut oil
1 tbsp. red wine vinegar
1 tbsp. pure water
Pinch fine ground sea salt
Fresh cracked black pepper


Let’s get started.
First, let’s admire my colorful veggie babies.

Now, wash the chard…

… and fold in half.

Slice stems and leaves into ribbons across the stem.

You can seed and chop your tomatoes or just chop/use them seeds and all—it’s your preference.

Place oil in skillet and warm to medium heat. Brown chopped onion for 7 minutes.

Add garlic and cook another 2 minutes. Stir in chopped tomatoes…

… and chard.

Sprinkle with vinegar and pure water.

Cook for about 5 minutes, until chard has wilted, and liquid is absorbed.

Season with fine ground sea salt and pepper to taste. Serve warm and enjoy!


Apricot, Kale, and Quinoa Salad 


1 cup quinoa
1.5 cups water
2 small or 1 large clove of garlic, minced
1 tablespoon course-grain Dijon mustard
1 tablespoon apricot preserves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 cups finely chopped, washed kale
4-6 pitted and sliced fresh apricots
1/4 red onion, coarsely chopped
1/3 cup roughly chopped or whole almonds, toasted
Salt and Pepper to taste


1. Heat a saucepan over medium heat. Add quinoa and water and bring to a boil.  Reduce heat to low, cover, and simmer for about 12 minutes. Allow quinoa to cool. (Note: most quinoa packages will tell you to use 2 cups of water to 1 cup of quinoa but I have found that leads to mushy quinoa, so I think 1.5 water to 1 cup quinoa is much better).

2.  In a large bowl (this can be the bowl you plan to serve the salad in, whisk mustard, garlic, apricot preserves, oil, and vinegar, and season with salt and pepper).

3.  Once dressing is complete, add all you other ingredients right into the dressing bowl- kale, onion, apricots, toasted almonds, and cooled quinoa.  Toss the salad and enjoy!



From the Mesa Top: March 30, 2017

Climatology 2017:  We had one of the more unusual weather scenarios last week:  one day at noon last week we had 67 degrees in early afternoon and it was snowing 2 hours later!

That storm was a pretty good one:  the snow fell hard and the ground absorbed it and the snow melted as it fell.  A bit over ¼ inch of precipitation all together.

The weather pattern is stormy again.  The record warmth is behind us for now.  More storms are in the forecast.

From the Wild:  We have noticed an early emergence of snakes. The garter snakes have appeared around the house and in the garden.  They two, perhaps three weeks early.  We have to start a major cleanup push in order to eliminate the places where rattlesnakes will tend to wait and hunt for rodents.

Cow stories:  We lost Bow’s little calf.  Momma Bow was very unhappy for a couple of days but she seems to be forgetting her loss.

The pastures are finally beginning to grow thanks to the rain/snow from last week.  We are still holding the cows off the pasture, feeding more hay.  It is expensive but essential:  until we see a surge of spring grass growth we have to absorb the higher cost.  If we have a really “bad” spring form standpoint of forage production, we might be forced to sell more cows.

Meanwhile the search continues for pasture that we can lease.

Beneficial birds:  The chicken house is being rearranged and re-partitioned to create more usable in door space for the hens.  This space is needed for late winter pullets, who are coming into production now.

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

The Warshawer/Swendson/Agard Family

Beneficial Farm CSA


Leave a comment

Filed under Uncategorized

Leave a Reply

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

You are commenting using your 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