Here is what we are planning for your Beneficial CSA Share for Thursday May 11th, 2017
Kale, White Russian/Red Ruffle Mix from Otter Farm
Toy Choy from Otter Farm
Org Oyster Mushrooms from Freshies
Salad Mix from Vida Verde
Org Cantaloupe from Preferred Produce
Org Cucumber from Preferred Produce
THE ART OF FERMENTATION WITH SANDOR ELLIX KATZ Our friends at Sweetwater Harvest Kitchen passed along this event, which we think some of our members might be interested in!
9:00am – 12:00pm
Sandor Katz Tent
The Art of Fermentation: Come learn how simple it is to make your own kraut, kimchi, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival! VIP TICKETS are limited to 100 attendees. The VIP experience includes three-hour hands-on workshop demonstration with Sandor Ellix Katz from 9am – 12pm. Workshop starts promptly at 9am. All VIP attendees will create their own ferment that they can take home with them in an official Fermentation Fest mason jar. Also includes general admission—a full day of vendor samplings and official Fermentation Fest tasting glass.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003, 2016) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and many other honors.
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 sometimes.
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.
Easter Egg Radishes: On the marketplace
Hinona Kabu Turnips: On the marketplace
Org Oyster Mushrooms: On the marketplace
Toy Choy: On the marketplace
Desiree Potatoes: On the marketplace
Cantaloupe: On the marketplace
Red Bell Peppers: On the marketplace
Sprouts: Sunflower and Buckwheat on the marketplace
Cucumbers: On the Marketplace
White/Red Kale: On the Marketplace
Grape and Vine Ripe Tomatoes: On the Marketplace
Makes two 9″ x 12″ rectangles (recipe can be halved)
The Dough (Like a brioche with a touch of olive oil . . . .)
• 1 tablespoon of active dry yeast
• Pinch of sugar
• 4 eggs
• 4 tablespoons of butter, melted
• 2 tablespoons of fruity olive oil
• 2 tablespoons honey
• 4 cups all-purpose flour (See note below. You can also use a mixture of flours, and add in fresh herbs, if you like.)
1. Proof the yeast in ½ cup of warm water with the pinch of the sugar. (See note below.)
2. In a large bowl, beat together the eggs, oil, honey and salt. Add 1 cup of flour and beat well. Add the melted butter and beat well until combined.
3. Add 1 cup of flour and beat some more. Then add the yeast and water mixture, if the proofed yeast has procreated prolifically (doubling at least in volume), along with the third cup of flour. Beat well.
4. Add the final cup of flour and beat nice and hard. If it’s too difficult to stir once all the flour has been added, turn it out onto a lightly floured surface and knead the remaining flour into the dough. Don’t add any more.
5. Knead only until the flour is fully incorporated. The dough should feel very moist, but it won’t be sticky. It should be easy to work with, as it’s got so much fat in it.
6. Put into a well-oiled bowl, turn it to coat, then cover the bowl with a damp tea towel, and let it rise for 1/2 hour at room temperature. Then refrigerate it for at least 5 -6 hours, or up to 36 hours. (Use 2 teaspoons of yeast if you know you’ll be letting it rise for 24 hours or more.)
7. Take the dough out and let it sit at room temperature for at least an hour before shaping.
8. You can also do a quick rise, at room temperature, for about 1 ½ hours.
9. NB: To make a more interesting crust, I use, instead of the four cups of all-purpose flour, 2/3 cup barley flour, ¼ cup toasted wheat germ, ¼ cup semolina, ¼ cup rye flour, and 2 2/3 cups all-purpose flour. I also add fresh herbs. I like a 2 – 1 ratio of fresh marjoram and rosemary, both finely chopped. For one rectangular pissaladiere, I use a tablespoon of chopped marjoram and 1 1/2 teaspoon chopped rosemary. Fresh thyme and winter savory are also good choices. ;o)
The Deconstructed Duxelles — and Instructions for Assembling and Baking
• 2 medium onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 ounces Black Forest or similar cooked ham (diced) or 4 slices natural bacon
• 1 pound oyster, button, crimini or other mushrooms, thickly sliced
• 2 teaspoons chopped fresh thyme leaves
• 1/2 cup chopped parsley
• 3 cloves of garlic, coarsely chopped
• 1/2 cup Chablis
• 3/4 cup finely grated Parmigiano-Reggiano or similar cheese
• Salt and pepper
1. In a large skillet, cook the sliced onions in one tablespoon of butter and one tablespoon of oil with a pinch of salt, stirring occasionally, until soft and a light golden brown. This should take 25 to 30 minutes, or longer, depending on how low the heat is.
2. In another large skillet, cook the bacon until crispy or the ham (using one tablespoon of oil) until lightly browned. Remove and drain the skillet of all but one tablespoon of fat. Add another tablespoon of butter to the skillet.
3. Sauté the chopped mixture in the skillet over medium heat, stirring frequently, for five to ten minutes, until the mushrooms stop releasing liquid.
4. Coarsely chop the bacon if using. Add it (or the cooked ham) and the herbs and garlic to the skillet with the mushrooms, and cook for another minute over medium heat.
5. Push the mushrooms aside, so you can deglaze the pan with the wine over medium heat, stirring constantly. Test for salt and correct.
6. Preheat the oven to 375 degrees. Roll out the dough and press it with your fingers into two rectangles that are about 10″ x 14″. Fold the edges inward about an inch all around, to create a rim on the rectangle.
7. Layer, in this order, the grated cheese, the onions, and then the mushroom mixture. Then grind some good black pepper over the mixture.
8. Bake in the middle of the oven. Cook for a total of 25 – 30 minutes. The crust should be a nice medium brown.
o 4 dried Chinese mushrooms
o 1 teaspoon vegetable oil
o 1 garlic clove, minced
o 1 lb bok choy, bite size pieces
o 2 ounces oyster mushrooms
o 2 ounces shiitake mushrooms
o 2 tablespoons oyster sauce
1. Rinse dried mushrooms: Soak in boiling water let stand 30 minutes. Squeeze excess water cut in half and set aside the liquid.
2. Heat oil in wok. Stir fry garlic till brown.
3. Add bok choy 1 minute, add mushrooms for another 2 minutes.
4. Stir in soaking liquid and oyster sauce. Toss and serve.
• 1 large ripe cantaloupe
• 4 medium cucumbers (or 2 large ones)
• 1/2 tsp. salt
• 8 oz feta cheese, cubed or crumbled
• About a dozen medium-sized mint leaves, very finely chopped
For the Honey-Lime Dressing:
• 1/4 cup olive oil
• 2 tbsp. white wine vinegar
• Juice of one lime
• 2 tbsp. honey
• Salt and pepper to taste
1. Cut the cantaloupe in half and scoop out the seeds.
2. With a melon baller, carve out as many balls as you can get out of your cantaloupe.
3. Chop the cucumbers in thin, quartered slices.
4. Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes. (Keep the juice for smoothies!)
5. Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
6. Place all salad dressing ingredients in a lidded jar and shake vigorously.
7. Pour on the salad, toss gently, and serve cold.
1 lb Bok choy, baby (or spinach or Swiss chard)
1 T Rice bran oil or peanut oil
8 oz Oyster mushrooms
1 T Curry paste (red or Penang)
2 c Coconut milk
4 Scallions (thinly sliced)
8 oz Tofu, extra firm (optional)
Cut the bok choy in half lengthwise, or, if they are very large, into quarters, and then in half crosswise.
Put the rice bran or peanut oil in a large soup pot over medium heat. As soon as the oil is fragrant, add the bok choy and mushrooms, stirring briskly. When the leaves have wilted, about 1 minute, add the curry paste and stir to incorporate. Add the coconut milk and stir. Raise the heat and stir until the mixture comes to a boil. Lower the heat and cook until the bok choy is tender, about 2 to 3 minutes.
Remove from the heat and divide among 4 bowls. Garnish the curry with the sliced scallions and serve at once.
• 2 Tbsp butter
• 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
• 2/3 cup brandy, vermouth, or dry white wine
• 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
• 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
• 1 3/4 cups arborio rice or other risotto rice
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley or chives
1 Bring stock to a simmer in a saucepan.
2 Sauté the mushrooms: Melt the butter in a deep, heavy saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter).
3 Add rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.
4 Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto.
Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
5 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
From the Mesa Top: May 11, 2017
Climatology 2017: Last week I talked about the cycle of extremes, between wet and dry. Following the big storm of end of April, we have had a 10-day dry cycle. Over the next few days, we may possibly get our next wet “return” of the pendulum, with the possibility another foot of snow at the top of Santa Fe Baldy, and severe thunderstorms with hail at lower elevations.
From the Wild: Around the pond the beginnings of spring weed growth has begun. New Mexico sunflower is germinating. SO is yellow clover and probably some cockleburs too. These plants can grow quickly and provide a thicket to conceal baby birds. The sandpiper pair are established and will find a place to nest. 2 pairs of ducks have been coming and going. It is not easy to say whether they will lay eggs and set there.
Cow stories: We are moving the cows from pasture to pasture every couple or few days. We are trying to allow time for each pasture to grow back.
The process feels strained. We would rather let the pastures grow a lot longer. But by working hard with the pastures closest to home, we are saving the further pastures, which will hopefully provide for longer grazing periods.
Another calf was born today. Probably a heifer, but no reason to get too close yet, and make momma worry while trying to check for certain.
Momma is a cow who lost her first calf in fall 2014 when she was chased by dogs (at La Puebla pasture) as she tried to deliver the calf. She fell over in a ditch, could not right herself, and the calf did not survive. She had a neurological issue with her front feet and could not control them and get her balance.
But she was determined and as the days passed she stood up on 3 legs and then started walking gingerly around and slowly the last foot started to work.
We knew that she was ok when she started running and jumping, so we put her back with the herd. Although she is small, she holds her own in the bigger herd just fine.
From the garden: Planting out of the early zucchini continues. Hoping to complete repair of the greenhouse this week and plant out some cucumbers next
Beneficial birds: Chickens are fine, eggs are plentiful
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA