Here is what we are planning for your Beneficial CSA Share for Thursday April 6th, 2017
Desiree Potatoes from Jubilee Farm
Green Salad Mix from Anthony Youth Farm
Yaya Carrots from Anthony Youth Farm
Red Bell Peppers from Preferred Produce
Spinach from Vida Verde
Green Kale from Preferred Produce
Pre-Ordered Smoked Hams
For members that ordered Kyzer hams for Easter, we believe we will be getting them in from the smoker this week. We will email you directly to confirm that they are going to be distributed this week, and make sure you are ready for them! There are still 2-3 of them available on the marketplace for anyone who didn’t get an order in.
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.
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
Red Bell Peppers:
Baby Red Russian Kale:
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
• 6-ounce baby spinach
• 2 tablespoons extra virgin olive oil
• 2 red bell peppers, seeded and cut in small dice
• 1 to 2 garlic cloves (to taste), minced
• 10 fresh marjoram leaves, chopped
• 8 eggs
• Freshly ground pepper
• 2 tablespoons low-fat milk
1. Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
2. Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
3. Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Place the potatoes in a large pan of boiling water. Boil for 6 minutes then drain.
Meanwhile heat 1 tbsp oil in a large non-stick frying pan over a medium heat and fry the onion and garlic for 5 minutes until soft. Increase the heat to high and add the beef mince. Fry for 5 minutes until beginning to brown. Remove from the pan and set aside.
Heat the remaining oil and the cubed potatoes and rosemary for 5 minutes until beginning to color. Return the beef mince, season and cook for a further 5 minutes. Serve topped with a poached egg.
Tip – this recipe is nice with roasted cherry tomatoes.
1.75lb smooth potatoes, such as Desiree, cubed
2 tsp olive oil
1lb extra lean beef mince
1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp fresh rosemary, roughly chopped
4 poached eggs, optional
Last week, I did a post-vacation cleanse to detox my body from all the unhealthy foods I ate. I started my day with a protein smoothie and a veggie egg white omelet. I love simple, filling, and healthy recipes and this is one of those.
In a frying pan, saute one cup of zucchini slices, one cup red bell pepper strips, and one cup green bell pepper strips. After the veggies are sauteed, add them to a mixing bowl. Combine the veggies with two cups of fresh spinach and stir until the spinach starts to wilt. Stir in your favorite seasonings. I added one tsp garlic powder, ¼ tsp black pepper, and one tsp onion powder.
In a frying pan, scramble five egg whites with your vegetables until eggs are fully cooked.
• 1 pound carrots
• 1/2 pound kale, chopped
• 1 teaspoon dried ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
Peel carrots and remove ends. Slice into nickel-width bias-cut slices and place into a large pot. Season with ginger, onion and garlic powder.
Cover carrots with water, and bring to a boil. Reduce heat and allow carrots to cook 20 minutes. Drain water.
Add kale and stir on low heat until kale is wilted. Taste and add more seasoning, if desired. Serve warm
2 cups uncooked penne pasta
1/2 medium Onion; chopped
3 cloves Garlic; minced, more or less to taste
2 tablespoons olive oil
1 teaspoon basil; (or 2 tablespoons fresh, chopped)
1 medium Red bell pepper
10 ounces Fresh spinach; coarsely chopped
1 teaspoon Salt; or to taste
Pepper; to taste, Freshly ground
parmesan cheese; to taste (optional), Freshly grated
Cook the pasta and drain.
Heat the oil over medium high heat, and cook the onion, garlic and basil until the onion is tender.
Add the pepper strips and cook for 3 minutes longer.
Stir in the spinach. Heat for another minute, until warmed through.
Toss with the pasta, and add salt and pepper.
Top with parmesan cheese (leave out for vegan version).
• 2kg red-skinned potato, such as Desiree
• 1oz butter, melted
• 1 tbsp tandoori curry powder or jerk seasoning
For the dip
• 1 tbsp Dijon mustard
• 1 tsp clear honey
• 5 tbsp mayonnaise
1. Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
2. Preheat the oven to fan 355F/ conventional 390/gas . Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
3. In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.
From the Mesa Top: April 6, 2017
Climatology 2017: We had another storm over the weekend and now are at the beginning of a third storm in a week. Snow in April! Snowing hard enough to cover the grass, end even the roads just a little, and whiten up the trees.
These storms are soaking very nicely into the ground.
Hopefully when the warm weather comes it will not be accompanied by too much wind, and the saturated soils will provide a surge of growth or pastures and even weeds!
From the Wild: Some blossoming early flowers: Easter daisy, and one lone columbine a fairly rare flower for our elevation)
Cow stories: The morning after the storm of early last week, we woke up to find a cow had put herself into the covered coral area and had a tiny tiny calf. This little one has already managed to get on the wrong side of the fence twice. Once she got caught in a rainstorm. Another time she hid herself between a rock and a tree and eluded a search party for over an hour. We will have to be careful as this little one is so tiny that it can easily get into serious trouble.
The momma is Minnie, heifer from Maymo. Minnie was lost at birth for 3 days in early September 2014. She probably had only a small nursing of colostrum before Maymo got lost. She was kept alive by nursing Abigail, who was dry at the time, but must have somehow produced even a small amount of nutrition!!! Little Minnie was found, gaunt but still tough and strong, and walked home to be rejoined with her mother. She was vigorous and healthy, despite her ordeal.
Then when she was only 12 months or so, she was bred. This is pretty early for heifer to be bred. She lost that calf late last winter.
Now she has her first live calf!
Hopefully she will settle down and join the milk line. Maymo is a good producing cow, but also her first calf she did not have so much milk.
Minnie is pretty small, and likely when she calfs next she will produce a larger amount of milk
Beneficial birds: The chicken house is ready for more birds!
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA