Here is what we are planning for your Beneficial CSA Share
for Thursday April 13th, 2017
Grape Tomatoes from Preferred Produce
Spring Onions from Anthony Youth Farm
Sprouted Whole Wheat Flour from Casados Farm
Cremini Mushrooms from Rahkra Coop
Half Dozen Eggs from Beneficial Farm
Cucumber from Preferred Produce
Lettuce from Preferred Produce
Good afternoon! Sorry for the delay in getting the member message out on time. We are putting half a dozen of eggs in your share this week unless we hear from you that you would like something else. Our chickens continue to enjoy the warm weather, and our egg production is staying very high! With Easter this weekend, it seemed like the best time to include eggs in the share.
Let me know if you would prefer something in exchange for the eggs or other share items!
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, Yaya: On the marketplace
Desiree Potatoes: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Baby Red Russian Kale: 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
Why sprouted wheat?
Sprouting wheat berries before milling unlocks their nutritional benefits. The result is a healthy, higher-fiber flour that gives you all the goodness of whole grains with a milder, lighter taste.
These sweet and tender buns are no ordinary breakfast pastry. Their filling is lightly spiced with cinnamon and nutmeg, and their topping is a gooey, rich caramel with a touch of orange. Studded with pecans and packed with whole grains, this is a bun that’s sure to please everyone.
- 2 cups sprouted wheat flour
- 4 1/2 teaspoons potato flour
- 2 tablespoons Baker’s Special Dry Milk, or nonfat dry milk
- 3/4 teaspoon salt
- 2 teaspoons instant yeast
- 2 tablespoons butter, softened
- 2 tablespoons honey
- 1 large egg
- 1/2 cup + 2 tablespoons lukewarm water
- 1/4 cup (4 tablespoons) butter, melted
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 3 tablespoons honey
- 1/8 teaspoon salt
- 1/8 to 1/4 teaspoon grated orange rind (zest), optional
- 1/2 cup whole pecans
- 1/4 cup (4 tablespoons) butter, softened
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/3 cup chopped pecans
- To make the dough: Combine all of the dough ingredients, stirring until everything comes together.
- Knead the dough until smooth, adding additional water if needed — the dough should be soft and supple.
- Cover the dough and allow it to rise for 1 to 2 hours, or until puffy, but not necessarily doubled in bulk.
- While the dough is rising, prepare the topping and filling.
- To make the topping: Set a saucepan that’s at least 4″ deep over medium heat and add the butter.
- Heat the butter until it’s melted, then stir in the remaining topping ingredients, except the pecans. Bring the mixture to a boil, stirring constantly.
- Turn the heat to low and continue to boil the topping until it’s glossy and slightly thickened, 3 to 4 minutes longer.
- Pour the topping into a lightly greased 8″ square pan and sprinkle the pecans evenly on top.
- To make the filling: Combine all the ingredients except the chopped pecans and stir until blended.
- Beat the filling on high speed of a stand or handheld electric mixture for 3 minutes until light and fluffy.
- To assemble the buns: Gently deflate the dough on a lightly floured work surface. Roll or pat it into a 9″ x 12″ rectangle.
- Spread the filling evenly onto the dough then sprinkle on the chopped pecans, leaving a bare 1″ margin along one of the short edges.
- Starting with the filling-covered short edge, roll the dough into a log, pinching the edge to seal. Slice the log into 9 equal pieces.
- Place the buns into the prepared pan, leaving about 1/4″ to 1/2″ in between them; they won’t fill the pan completely.
- Cover the pan, and let the buns rise for 45 minutes to 1 hour; they should be noticeably puffy.
- Near the end of the rising time preheat the oven to 350°F.
- Bake the buns for 26 to 30 minutes, tenting them with foil towards the end if they appear to be browning too quickly. The finished buns will be a deep golden brown and the filling will be bubbling up around the edges of the pan.
- Remove the buns from the oven and allow them to cool in the pan for 5 minutes.
- Loosen the buns from the edges of the pan then carefully (the caramel is VERY hot!) turn the buns out onto a serving plate, scraping any extra topping and nuts from the pan back onto the buns.
Tips from our bakers
- For pure cinnamon flavor, substitute an extra 1/4 teaspoon cinnamon for the nutmeg in the filling, and omit the orange in the topping.
Grape tomatoes stuffed with cream/goat cheese on a green onion stem
- 1 pound bacon
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 3 cups shredded Cheddar cheese
- 8 eggs
- 2 cups milk
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch casserole dish.
- Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
- In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
- Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
- 6 eggs
- ¼ cup water or milk
- olive oil, for the pan
- 3-4 thin spring onions, chopped small, plus slice a few into thin vertical strips
- ½ cup chopped asparagus tips
- 1 garlic clove minced
- ½ cup frozen peas, thawed
- ¼ cup fresh mozzarella pieces
- ¼ cup crumbled feta
- ¼ cup chopped tarragon
- salt & pepper
- a few pinches of red pepper flakes
- Preheat your oven to 375 degrees F.
- In a medium (8-inch) cast iron or oven-safe non-stick skillet, lightly sauté the chopped onions & asparagus pieces in a bit of olive oil, salt & pepper. Remove from the pan after just a few minutes.
- Blend the eggs, garlic, water, salt and pepper in a blender until combined and lightly foamy.
- Wipe out the skillet you used previously and coat it with a bit of olive oil. Pour in the eggs and add half of the veggies and half of the cheeses. Put the skillet in the oven, and bake for 8-10 minutes, or until the frittata begins to set but is still uncooked on top. Carefully, (without moving the skillet around too much), add the rest of the veggies and the cheeses. Continue to bake for another 10-15 minutes or until the edges of the frittata are golden brown and the eggs are set.
- Top with chopped tarragon, a grind of pepper and a few red pepper flakes. Let cool before slicing.
- 1 lb. orecchiette
- 1 c. pesto
- 1 c. cherry tomatoes, halved
- 1 c. Feta, crumbled
- Fresh basil, for serving
- In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain, then transfer to a large serving bowl.
- Add pesto and toss pasta until coated. Add tomatoes, feta, and basil and toss.
When it comes to 100% whole-grain bread, sprouted wheat flour has a lot of appeal. It’s easy to work with; its flavor is mellow and sweet, and it produces a loaf with remarkably tender texture and a soft, moist crumb. Feel free to play around with fruits, nuts, seeds, or whatever add-ins you like. This recipe is a great place to start if you’re a newcomer to baking with sprouted wheat or to baking with yeast.
- 1 cup lukewarm water
- 1 large egg
- 2 tablespoons soft butter or vegetable oil
- 2 tablespoons brown sugar
- 2 3/4 cups sprouted wheat flour
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1 cup mixed dried fruit, nuts and/or seeds (try cranberries, walnuts, poppy or sunflower seeds, plus 2 tablespoons chia or whole flax seeds)
- Stir all the ingredients together until combined. Let the dough rest, covered, for 30 minutes; this gives the flour a chance to absorb most of the water, which will make the dough a bit less sticky and somewhat easier to knead.
- Transfer the dough to a lightly greased surface and knead, with oiled hands, for 5 minutes. Or knead using a stand mixer equipped with a dough hook for 2 to 3 minutes. Note that this is a very sticky dough; if you’re really struggling, add a bit more flour; but the less flour you add, the lighter your bread’s texture.
- Place the dough in a lightly greased bowl, cover, and let rise until puffy, about 1 to 2 hours.
- Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, or a baking sheet (or line the baking sheet with parchment).
- Place the dough on a lightly greased work surface, and shape it into a log (for the loaf pan) or oval or round (for the baking sheet).
- Place the dough in or on the pan, cover, and allow it to rise until it’s crowned about 1″ over the rim of the loaf pan, or has increased by about one-third for a round or oval loaf, about 1 1/2 hours.
- Bake the bread in a preheated 350°F oven until it’s nicely browned and hollow-sounding when thumped, about 35 to 40 minutes for the loaf pan. If you’ve made a round, the bake time may be as much as 50 minutes; if the loaf appears to be browning too quickly, tent it with aluminum foil. The finished loaf’s temperature at the center should read at least 190°F on a digital thermometer.
- Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool completely before slicing.
- Store the bread, well wrapped, for several days at room temperature; freeze for longer storage.
- 12 extra-large hard boiled eggs
- 1 teaspoon olive oil
- 2 medium shallots
- 1/2 cup thick sour cream
- 1 small bunch chive, finely chopped
- 1/4 cup crumbled sour cream and onion potato chips (optional)
- Place a skillet over medium heat. Add the oil and shallots and sauté for 5-8 minutes until soft and golden. Salt and pepper to taste, and turn the heat off.
- Meanwhile, peel the hard-boiled eggs. Cut them in half and remove the yolks. Place the yolks in the food processor, and lay the empty whites on a plate or serving board.
- Drain (or strain) the sour cream so it is as thick as possible. Place it in the food processor along with the sautéed onions. Puree until totally smooth, then stir in 2 tablespoons of fresh chopped chive. Salt and pepper to taste.
- Scoop the sour cream and onion dip filling into a plastic zip bag. Snip off one corner and use the bag to pipe the filling into the centers of each egg white. Garnish with chopped chive or crumbled potato chips, or both. Cover and refrigerate until ready to serve.
- 1 tablespoon unsalted butter, softened, for the casserole dish
- 1 loaf Italian-style bread, cut into 18 half-inch-thick slices (about 1 pound)
- 6 large eggs
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 2 cups whole milk
- 1 cup heavy cream
Brown Sugar Crumble:
- 3/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt
- 1 stick unsalted butter, cut into cubes
- 1 cup chopped walnuts
For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly.
Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12.
Position an oven rack in the center of the oven, and preheat to 350 degrees F.
For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter. Mix in the walnuts.
To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top.
Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot.
From the Mesa Top: April 13, 2017
We wanted to change things up this week, more pictures less words!
Minnie’s Minnie, the tiniest calf we have ever seen
Hanging out with Chuck the golden doodle
Kezia the standard poodle, the law and order sherriff of Mesa Top Farm, checks in with Minnie and her little Minnie
Steve was hard at work tilling up the fields!
The moisture of the last week conditioned the soil perfectly to begin preparing for planting in a few weeks
The deeply rutted roads after the last in our series of rains
A local chipmunk hitches a ride back to the farm, on the farm truck
Beneficial chickens playing in the yard
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA