Here is what we are planning for your Beneficial CSA Share for Thursday June 1st, 2017
Garlic Braid from Allicin Ranch
Spring Onions from Sol Harvest
Cucumber from Preferred Produce
Garlic Scapes from Vida Verde
Hinona Kabu Long Turnips from Vida Verde
Salad Mix from Synergia Ranch
Time to Spice Things Up!!!
We are going to delay our launch of the Spice Share until next week, as we realized we did not include details on adding this to your subscription.
The Spice Share is a recurring share we have added as an option for members. We are trying to recruit people to sign up to receive this share on a regular basis, so our partner can anticipate and plan for a certain number of member orders each month, so we make sure have enough. You can add the Spice Share to your account through updating your Farmigo account, or by emailing us, and we can add it on.
We are pleased to share with you that we are launching a Spice Share. Once a month, on the first Thursday, people that have signed for the spice share will receive 3 different, unique spices with their normal order, along with recipe that use them. These spices will have a theme each month, sometimes it will be regional like Ethiopian, Peruvian or some months it will be a cooking topic like BBQ or Holiday baking.
We have partnered with Savory Spice shop, to help us find these spices, and help our membership understand what to do with them. Every week, we find lots of cool local foods for your share that challenge your cooking, and expand your skill set. The spice club is designed to do the same thing, but with spices from around the world, so you can explore all culinary flavors of world from your home. The owner of Savory Spice, has worked for 13 years in the spice world, also teaching History of Spice at the community college, so we are in great hands. We might even include a spice in your farm share when there are all the other ingredients for an amazing dinner.
Frankincense Tears, Juniper Berry Spice, Tikka Masala, there are so many new amazing spices to discover so let the journey begin! The first Spice Share will be available next week, we will let you know next Monday what we decide to do to kick this off, we promise it will not be disappointing!
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.
Cilantro: On the marketplace
Kale, White and Red Russian Mix: On the marketplace
Garlic Scapes: On the marketplace
Shallot Scapes: On the marketplace
Sage: On the marketplace
Tarragon: On the marketplace
Peppermint: On the marketplace
Napa Cabbage: On the marketplace
Mustard Greens: On the marketplace
Long Japanese Turnips: On the marketplace
Diakon Radish: On the marketplace
Spring Onions: On the marketplace
Swiss Chard: On the marketplace
Bok Choy: 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
The Organic, Gourmet Salad Mix in your share this week will include micro greens such as: purple orach, golden chard, red Russian kale, mustard greens, hint of dill. This, paired with the cucumber in your share will make for a wonderful salad this week!
• Hinona Kabu turnip (Japanese Turnip), cleaned & sliced
• 1/4 cup rice vinegar
• 1 teaspoon sea salt
• 2 cups brown rice vinegar
• 1 cup sugar
• sterilized jar (s)
To sterilize jars, submerge the jars & lids in the boiling water for 3 minutes. Drain on a wire rack until needed.
Heat all vinegars and sugar in a saucepan over medium heat. Stir often until sugar has dissolved; add 1 teaspoon salt and let cool for 10 minutes
Add Hinona Kabu in sterilized jars and pour over pickling juice. Keep them refrigerated for 7 days before using.
2 teaspoons olive oil
2 tablespoons butter
4 cloves garlic, minced
¼ teaspoon salt
8 ounces pasta ( your favorite)
1 Cup of Parmesan Cheese
1.2 Cup of Heavy Cream Fresh Parsley ¬ diced
1. Cook Pasta According to the instructions on the box ¬ you can use water or chicken stock ( about 6 cups) ¬ once cooked ¬ drain
2. In a large skillet ¬ add oil and butter ( melt) add garlic
3. Mix in pasta, Parmesan cheese, a little parsley, pepper ( pinch) , and salt
4. Add in cream slowly
5. Top with Parsley and enjoy!
One or more whole heads of garlic.
1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)
2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
• 1/4 cup pine nuts
• 3 garlic scapes
• 1 cup fresh basil
• salt and pepper
• 1/2 cup olive oil
• 1/2 cup grated parmesan
• 2 pounds fresh fettuccine or one pound dried fettuccine, cooked al dente
• 1/2 cup reserved pasta cooking water
• 2 ripe tomatoes, seeded and chopped
• 2 tablespoons heavy cream
1. Preheat the oven to 350 degrees. Spread the pine nuts out in a single layer on a baking sheet. Toast the pine nuts in the oven for about 4 minutes, stopping to stir with a metal spatula about half way through. Keep a close eye on the pine nuts as they can go from toasted to burnt very quickly. Remove from oven and allow to cool.
2. Rinse the garlic scapes and cut off the point end and discard. Chop the garlic scapes into 2 inch pieces.
3. Combine the pine nuts, garlic scapes, basil, salt and pepper in the bowl of a food processor and pulse until finely chopped. With the machine running, gradually stream in the olive oil until the mixture is smooth and thick.
4. Use a spatula to transfer the pesto to a bowl. Add the parmesan and mix well. Season with additional salt and pepper to taste, and add an extra drizzle of olive oil if needed.
5. Transfer the cooked pasta to a large serving bowl. Add the pesto, heavy cream and tomatoes to the pasta and toss well. Add reserved pasta cooking water slowly, a splash at a time, as you toss the pasta; this will help to make the sauce creamy and rich; note that you will probably not need to use the entire 1/2 cup of reserved pasta water. Serve with extra grated parmesan.
From the Mesa Top: June 1, 2017
Climatology 2017: Moisture is back. We had a modest shower late afternoon on Memorial Day and are expecting several more stormy days. The smell of damp air in the morning, and then the smell of the ground and trees after some rain are good.
From the Wild: The red, round cactus that are in sunny, warm spots, especially the ones that are perched among the rock, are starting to bloom. But they do not seem to be in much of a hurry. Generally it has been fairly cool so far this spring.
Cow stories: The state lease land is ready, and the grass is good. Our largest water tank is set up and full. Any day now… The first group to go will be cows without calfs, the 3 big boy bulls, and 2 large steers who have weaned themselves.
We bought a little more hay because we need to separate and wen last year’s calf crop, and we do not want to move the mommas or the babies up to a far pasture and set off a ruckus as they call each other from 2 miles away.
We can wean them nearby. The mommas will realize that no harm is coming to their little ones, who will also realize that they don’t really NEED momma any more.
Also one more calf was born. A little brown bully boy.
From the garden: The heavy frost damaged the outer leaves of the zukes even with a row cover that is rated 6 degrees of protection, so it was 25 degrees of below at Mesa Top
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