Here is what we are planning for your Beneficial CSA Share for Thursday May 18th, 2017
Japanese Salad Turnips from Sol Harvest Farm
Spring Onions from Sol Harvest Farm
Napa Cabbage from Otter Farm
Desiree Potatoes from Jubilee Farm
Arugula from Vida Verde
Mizuna from Vida Verde
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
Salad Mix: On the marketplace
Sweet Salad Turnips: On the marketplace
Baby Diakon Radish: On the marketplace
Spring Onions: On the marketplace
Tokyo Bekana: On the marketplace
Frisee: On the marketplace
Swiss Chard: On the marketplace
Shallot Scapes: On the marketplace
Bok 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
Grape and Vine Ripe Tomatoes: On the Marketplace
• 1 bunch mizuna, about 10 ounces
• 2 cloves garlic, crushed
• 2 tablespoons oil
• 1 teaspoon fish sauce
• 1/4 lemon, fresh
• salt to taste, about 1/4 teaspoon
• freshly ground pepper
1. Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
2. Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil.
3. Add the crushed garlic and stir around for 5 or so seconds.
4. Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.
Shaved turnip salad with arugula and prosciutto
About 10 minutes
4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces.
1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
2. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
85g mashed Smooth potatoes (such as Desiree)
150g self-raising flour
20g cocoa powder
170g caster sugar
175g unsalted butter, softened
1 rounded tsp baking powder
2 eggs, beaten
3 tbsp semi-skimmed milk
For the icing
150g icing sugar
Cream the butter and sugar together until light in color and creamy. Beat in each egg separately until the mixture is smooth again.
Sieve together the flour, cocoa and baking powder and stir these in lightly to the butter and sugar mixture. Lastly stir in the potato and milk.
Pour the mixture into a greased and lined 10 inch cake tin then bake in a moderate oven 190C / 170C fan / gas mark 5 for 35-40 about minutes or until a skewer comes out from the center cleanly.
Once cooked turn out onto a cooling rack and leave to cool.
For the icing, zest the orange and set the zest to one side. Sieve the icing sugar into a large bowl then whisk in the juice of half an orange to make a thick paste that will pour over the cake but not completely run off.
Pour the icing over the cooled cake then sprinkle over the orange zest
FOR THE SALAD
• 2 cups mizuna or arugula
• 3 cups shredded or diced cooked turkey
• freshly ground pepper
• 1 serrano chili, seeded if desired and chopped optional
• 1 bunch scallions, white part and green, thinly sliced
• 1 small cucumber, seeded, diced and peeled if waxy; or 1/2 long European cucumber, diced
• ¼ cup chopped cilantro
• 1 small red bell pepper, cut in thin strips
• 2 tablespoons coarsely chopped walnuts
• 2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels optional
FOR THE DRESSING
• 2 tablespoons fresh lime juice
• 1 tablespoon seasoned rice wine vinegar
• 1 garlic clove, minced or put through a press
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon soy sauce
• 2 tablespoons dark Chinese sesame oil or walnut oil
• 2 tablespoons canola or peanut oil
• ⅓ cup low-fat buttermilk or plain nonfat yogurt
• 1 tablespoon turkey stock or water, for thinning out if using yogurt
• Line a platter or large bowl with the mizuna or arugula.
• Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
• Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.
NAPA CABBAGE SALAD WITH TOASTED ALMONDS
• 1 medium Napa cabbage
• 1 bunch of green onions
• 1 cup of slivered almonds
• 1 – 3 ounce package of ramen noodles
• ¼ cup of dried blueberries
• ¼ cup rice vinegar
• ½ cup olive oil
• ¼ teaspoon grated ginger
• 2 Tablespoons of soy sauce
• 1/8 teaspoon of black pepper
1. Cut the bottom off of the cabbage and wash the leaves individually. Dry them and then slice into thin slivers. Cut in half if the leaves are wide.
2. Wash the entire onion (each individually) and cut the ends off. Then slice into thin rounds.
3. Spread the almonds out on a large baking sheet with a rim and toast them in the oven. Watch them carefully, shaking the pan every 45 seconds to 1 minute to ensure that they brown evenly. When they are a light brown remove from the oven.
4. Crush the ramen noodle into small pieces on a large baking sheet and toast in the oven until they just begin to brown.
6. Add all ingredients to a jar with a lid and shake well. Or, whisk well in a bowl.
7. Add all of the ingredients to a LARGE bowl. Add the dressing and toss well.
8. You may prepare the cabbage and onions the day before. Store in an airtight container in the refrigerator until ready to use.
From the Mesa Top: May 11, 2017 (Last week)
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