Here is what we are planning for your Beneficial CSA Share for Thursday April 20th, 2017
Chili n Hot Chevre Cheese from Old Windmill Dairy
Green Curly Kale from Sol y Tierra
Carrots from Sol y Tierra
Peanuts from Valencia , Portales NM
Vine Tomatoes from Preferred Produce
Red Bell Pepper from Preferred Produce
No, we have not legalized marijuana in NM yet, but we felt we should at least make some reference to the fact that your locally grown greens share is being delivered on April 20th.
Instead, we wanted to let you know about Blue Corn Brewery’s release of a Triple IPA this Thursday!! Beneficial has a good relationship with BCB since we supply the kitchen with salmon and their brewmaster is a CSA member. One of the unexpected perks of our work, was that we got a preview of this hop-tastic masterpiece 2 weeks ago while it still fermenting. For the hop heads in our CSA, this beer release should be worth going out to try!
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
Red Russian Kale: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
Green Lettuce: On the Marketplace
Kale: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace
• 3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
• 2/3 cup flour
• 4 Tbsp curry powder
• 2 teaspoons Kosher salt
• 1/2 teaspoon freshly ground peppercorns
• 1/3 cup olive oil
• 2 Tbsp fresh ginger, minced
• 2 Tbsp garlic, minced
• 2 serrano chili peppers, seeded, de-veined, minced
• 4 cups chicken broth
• 2/3 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
• 1 teaspoon ground coriander seeds
• 8 green onions, chopped, greens included
• 1/3 cup each finely chopped mint and cilantro
• 3 Tbsp lime juice
1 Coat chicken pieces in seasoned flour: Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.
2 Sauté chicken pieces: Heat oil in a large, heavy pot or Dutch oven on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.
3 Build curry base with ginger, garlic, chili, broth, peanut butter: When the chicken has all been browned, add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well.
Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture.
4 Add chicken to pot, simmer: Return the chicken to the pot and simmer for 15-25 minutes.
5 Serve with coriander and garnishes: Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice.
Crispy Kale and Chèvre Pizza
1 batch pizza dough
2 tablespoons olive oil
6 cups raw kale
1/4 teaspoon salt
pinch chilli flakes
3 oz chevregoat cheese
Oil pizza sheet well and form dough onto sheet. Heat oven to 450F. Use one tablespoon of the olive oil to coat the pizza dough.
Wash kale thoroughly and spin until very dry. Chop into bite sized pieces (think 1″ square). Toss kale with remaining olive oil and sprinkle thoroughly with salt. Spread over pizza. Drop goat cheese in little blobs all over pizza. Sprinkle with chill flakes. Transfer to the oven and bake for 5 minutes, turn and bake for another 5-8 minutes.
1 large container of organic raisins
1 small packet of organic dried cranberries (or other dried fruit of your liking — chopped apricots, pineapple, mango or dates would be good)
1 tub of salted or unsalted peanuts
1 tub of salted or unsalted sunflower seeds (or pepitas, almonds or cashews)
2 cups or more of dark chocolate chips, milk chocolate chips, carob chips or M&Ms
2 cups or more of plain stove-popped popcorn
Pour all the ingredients into a bowl and stir them together. Package into serving sizes or serve in the bowl.
This homemade trail mix is high in calories (which is what you want in a trail mix, right?) but if you want to reduce the calories for a healthier snack, add in the plain stove-popped popcorn and that cuts the calories per serving significantly.
8-10 beets, a mix of sizes (I used 2 large purple, 2 medium yellow, and 5 small yellow), if beet greens are attached, cut to leave about 1 inch of the stems attached.
8 baby carrots, sliced in half (delicate frond tops reserved)
2 tbsp. olive oil
1/2 cup coffee soil (see recipe below)
5 oz. soft goat cheese (chèvre)
2 french breakfast radishes, shaved thinly (may use regular radishes)
1/4 cup of tender pea shoots, cut into 1-inch pieces
2 tbsp. snipped fresh chives
1/4 cup balsamic vinegar
3 tbsp. extra-virgin olive oil
1 tsp. honey
Salt and fresh-ground black pepper, to taste
1. Preheat oven to 400 F. Divide beets into groups by size. Wrap each group in aluminum foil, place on a baking sheet and roast until tender when pierced with a fork (for my beets, I did 45 minutes for the small ones, 60 minutes for the medium ones, and 70 minutes for the large ones). Once cooled, use your fingers to peel the beets and discard the peels. Slice the medium and large beets into 1/2-inch thick slices.
2. Toss carrots with 2 tbsp. olive oil, sprinkle with salt and place in a small roasting pan. Roast at 400 F for about 30-35 minutes (I did it alongside the beets).
3. To make the dressing, bring balsamic vinegar to boil in a small frying pan or saucepan. Boil for about 5 minutes, until reduced to a syrupy consistency. Remove from heat. In a large bowl, whisk together reduced vinegar, honey, olive oil, salt and pepper
4. To compose each salad, sprinkle 1/4 cup of coffee soil on plate. Divide goat cheese into small pieces and arrange evenly on top of soil. Then arrange roasted beets and carrots. Place radish shavings on top of radishes (I tried to make them look like flowers). Sprinkle with pea shoots, carrot fronds and chives. Finally, drizzle each salad with half of the vinaigrette.
Adapted from Coffee Soil, Tyson Cole and Jessica Dupuy, Uchi: The Cookbook by way of Austin360.com
2 /14 oz. hazelnuts
2 1/4 oz. sugar
1/4 oz. cocoa powder
3/4 oz. finely ground decaffeinated coffee
1/2 tsp. salt
1 1/4 oz. flour
3 tbsp. melted butter
1. Preheat oven to 350 F.
2. Toast hazelnuts over medium-low heat in a frying pan until fragrant. Dump nuts onto a kitchen towel, fold towel over nuts and rub to remove skins. Once cooled, grind nuts in a food processor until fine.
3. Combine ground hazelnuts with all other ingredients except butter in a food processor and process until well combined. Dump mixture into a large bowl, pour melted butter over dry ingredients, and stir until well combined.
4. Spread mixture out onto a parchment-lined baking sheet, making a thin layer. Bake for 12 minutes. Once cooled, use a spoon to crush mixture into a powdery “soil.” Transfer to an air-tight container and store in the refrigerator.
Homemade Peanut Butter
2 cups roasted unsalted peanuts
1/4 teaspoon kosher salt
1 1/2 teaspoons honey
2 teaspoons vegetable oil
1. Add peanuts to the food processor and pulse until fine
2. Add salt, honey and vegetable oil and process for 3 minutes or until peanut butter is smooth
3. Store peanut butter in a glass or plastic jar and store in refrigerator for up to one month
For crunchy peanut butter: Before making the creamy peanut butter, pulse an additional 1/2 cup of peanuts until chopped into small pieces and set aside. Make the recipe then stir in peanut pieces.
Swap out roasted, unsalted almonds, cashews or pistachios for the peanuts and follow with the instructions above.
Gratinéed Asparagus, Tomato and Chèvre Frittata
Serves 6 to 8, depending on appetite
8 asparagus stalks
½ cup (120 mL) fresh bread crumbs
2 Tbsp + 2 tsp (40 mL) unsalted butter
½ cup (120 mL) grated Parmigiano-Reggiano
3 green onions, white and light green part, thinly sliced
9 large eggs
¾ tsp (4 mL) kosher salt
8 cherry tomatoes, seeded and cut in strips
3 oz (85 g) creamy mild chèvre, crumbled, about ⅓ cup (80 mL)
1 tsp (5 mL) minced fresh tarragon
¼ tsp (1.2 mL) coarsely ground black pepper
Clean and boil the asparagus until cooked but still a bit crisp. Plunge into cold water to preserve the colour and drain. Cut into 1-inch (2.5-cm) pieces but reserve 3 tips 3 inches (7.5 cm) long. Set the 3 tips aside.
In a small frying pan, sauté the bread crumbs in 1 Tbsp (15 mL) melted butter until toasted and golden. Cool and mix with the Parmigiano-Reggiano. In the same frying pan, lightly sauté the green onions and 2 tsp (10 mL) melted butter.
Preheat the broiler.
Whisk the eggs with the salt in a small bowl. Melt the remaining 1 Tbsp (15 mL) butter over medium heat in a 9- to 10-inch (23- to 25-cm) sauté or frying pan until it just bubbles. Make sure to coat the sides of the pan with butter as well as the bottom – a non-stick pan is preferable.
Turn the heat to medium-low, pour the eggs into the pan and cook for 1 minute. Evenly distribute the tomatoes, the 1-inch (2.5-cm) pieces of asparagus, the chèvre, onions and tarragon over the eggs and grind on the pepper. Cover the pan with a lid and continue cooking for about 8 to 10 minutes or until the frittata has puffed slightly around the edges and there is just a glistening of liquid egg still visible in the middle.
Remove the frittata from the heat and sprinkle with the bread crumbs. Place under the broiler for no more than 2 minutes.
Decorate the middle of the frittata with the reserved 3-inch pieces of asparagus. Serve immediately from the pan or, if you are using a non-stick pan, slide the frittata onto a warm serving dish. Serve with warm slices of baguette or whole grain bread.
From the Mesa Top: April 20, 2017
Climatology 2017: We a couple of days with threatening weather, but no precipitation to speak of. If I had to guess I would look for a wetter pattern as we get closer to the end of the month.
From the Wild: a pair of snowy egrets on the reservoir. Cattle grazing in the background, OUTSIDE the fence that we built along the shore of the reservoir.
Another exciting success in our habitat improvement program is that we have been using our extra sunshine and solar power to pump water up to a smaller natural pond and have been able to keep it full, allowing the soil banks to stay saturated. The coyote willows that crowd the bank have been spreading naturally. It will be interesting to see what the impact is of keeping the whole area wet throughout the spring
Cow stories: Minnie’s Little Mini is growing, slowly. At 3 weeks old she is now about as big as a small, new born calf. She is bright and alert, speedy and nimble. She is nibbling at the hay. She is in all ways normal except that she is a tiny little thing. We are afraid to let her out with the big kids because she could so easily get lost, on the wrong side of a fence, or something like that.
The cows have had access to pasture during the days, and then they come back for water and hay at night. Only one feeding of hay per day, and supplemental grazing. There is just not enough grass yet to send them full time to pasture.
There is a green tint all around, but not a lot of vegetative growth
Beneficial birds: The chicken house is ready for more birds! And the next batch is growing well in the brooder
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA