Here is what we are planning for your Beneficial CSA Share for Thursday June 8th, 2017
Org Cucumber from Preferred Produce
Org Vine-Ripe Tomatoes from Preferred Produce
Org Zucchini from Preferred Produce
Diakon Radishes from Vida Verde
Mustard Greens from Owl Peak Farm
Head Lettuce from Owl Peak Farm
Red Russian Kale from Owl Peak Farm
Spice Share Launch
We are kicking off our new Spice Share this week!
The Spice Share for June 8th will have Zatar, Pickling Spices and Sweet Mama’s BBQ Chicken Rub!!!
The Zatar will be paired with Tomatoes in your share for a Jerusalem Tomato Salad.
The Pickling Spices will be part of a Quick Fridge Pickle recipe that uses the cucumber.
The Sweet Mama BBQ Rub goes very well on the zucchini that will also be the share, for some delicious grilled zucchini!
We highly encourage members to add the Spice Share to your account, but we do have a few extra available this week.
As we finished up a long day of clearing out the chicken coop, our poodle Bell went into labor today around 6pm! She has given birth to 8 Golden-Doodles, all very healthy and happily nursing on mom. What a great way to finish a “shitty” day!
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, Dino: On the marketplace
Collards: On the marketplace
Cherries: On the marketplace
Kohlrabi: On the marketplace
Dandelion Greens: On the marketplace
Garlic 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
Purple and Golden Turnips: On the marketplace
Diakon Radish: 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
• 2 plum tomatoes, cored and halved
• 1-1/2 Tbs. white wine or Champagne vinegar
• 1 medium clove garlic, peeled
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 lb. pizza dough, thawed if frozen
• Flaky sea salt, such as Maldon (optional)
• 5 oz. mustard greens, trimmed and coarsely chopped (about 5 cups)
Position one rack 6 inches below the broiler and another at the bottom of the oven; heat the broiler on high.
Arrange 3 of the 4 tomato halves cut side down on a small rimmed baking sheet lined with aluminum foil and broil on the top rack until they’re blistered and charred, about 5 minutes. Turn the tomatoes over and broil until charred, about 4 minutes more. Let cool.
Finely dice the uncooked tomato half and set aside.
Put a large cookie sheet on the bottom rack and heat the oven to 500°F.
In a blender, pulse the charred tomatoes, including the skin, with the vinegar and garlic until coarsely chopped. With the motor running, slowly drizzle the oil through the hole in the lid. Transfer to a small bowl, season with 1 tsp. salt and 1/2 tsp. pepper, and set aside.
Put the pizza dough on a lightly floured surface. Using a bench knife, divide the dough into 2 equal pieces. Roll them into balls and set one aside, covered with a clean, damp kitchen towel. Using a floured rolling pin, roll the other ball into a 12- to 13-inch round and sprinkle with flaky sea salt or more kosher salt.
Using a peel, transfer the round to the cookie sheet in the oven. (Don’t worry if it buckles or wrinkles; this will make for a more interesting shape.)
Bake until the dough begins to bubble and brown underneath, about 2 minutes. Flip and bake until golden-brown around the edges and bubbly, about 2 more minutes. Transfer to a cooling rack. Repeat with the second ball of dough.
In a large bowl, toss the mustard greens and diced fresh tomato with enough of the vinaigrette to coat. Season to taste with salt and pepper.
Divide the greens between the flatbreads, spreading to cover, and serve.
Chinese Braised Daikon Radish
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• 1 teaspoon minced ginger
• 450 grams (1 pound) ground meat (beef, pork, chicken, or turkey)
• 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste)
• 1 Daikon radish (about 700 grams / 1 pound)
• 2 cups chicken stock (vegetable stock, or water)
• 1 tablespoon soy sauce
• (Optional) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon sugar
• 1/8 teaspoon five-spice powder (the homemade version works better)
• 1/4 teaspoon fine sea salt or to taste
1. Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
2. Add ground meat. Cook and stir until surface turns brown.
3. Add the doubanjiang. Cook and stir until the meat is evenly coated.
4. Add the radish. Cook and stir to mix well.
5. Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.
6. Serve with steamed rice or by itself.
• 12 large eggs
• 3/4 cup milk
• 1/2 cup blanched and coarsely chopped kale or chard, baby Asian greens or arugula
• 1/2 cup thinly sliced roasted red peppers (could also use steamed zucchini or yellow squash, or tomatoes)
• 1 cup shredded cheddar or pepper jack cheese
• Cooking oil or unsalted butter
1. Combine the eggs and milk in a large bowl and whisk until smooth. Stir in the vegetables and half of the cheese.
2. Heat oil or butter over medium heat in a large nonstick, ovenproof frying pan. When the oil shimmers or the butter stops foaming, add the egg mixture to the pan, reduce the heat to medium low, and cover. Allow to cook, making sure there is no visible bubbling, until set.
3. Sprinkle the remaining cheese on top and cook until melted or, if desired, place the skillet under the broiler for a minute or two to brown the top.
4. Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.
• Daikon radish, washed peeled and sliced thinly (my mandolin works nicely)
• 3T olive oil (do not overdo the oil or they will burn)
• Salt and pepper
• You want to cut your radish really quite thin and almost see through.
• You can cut your oven broiler on at this point and mix your ingredients
• tossing with your hands and lay on cookie sheets.
• You want to watch everything closely at this point because they cook really
• These did have a hints of spicy radish which is flavor I certainly enjoy.
• 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
• 1/2 pound cleaned spinach
• 2 tablespoons cornmeal
• 6 garlic cloves, chopped
• 4 jalapeños, seeded and finely chopped
• One 2-inch piece of fresh ginger, peeled and chopped
• 2 red onions, finely chopped
• 1/4 cup vegetable oil
HOW TO MAKE THIS RECIPE
1. Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
2. Add the garlic, jalapeno and ginger to the food processor and finely chop. Add the onions and finely chop.
3. In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
Creamed Kale Recipe
• 12 cups roughly chopped kale
• 2 tablespoons butter
• 1 teaspoon sugar
• salt and freshly ground pepper
• 1 tablespoon flour
• 1 cup milk
• 1/4 cup grated romano or Parmesan cheese
Preheat oven to 350F. Chop kale roughly. In a large saucepan with high sides melt one tablespoon of the butter over medium heat. Add as much kale as will fit in the saucepan and a pinch of salt. Wilt the kale, stirring regularly until you can add more kale, continue until you can add all the kale at once. Add another pinch of salt and the remaining sugar. Continue cooking, stirring regularly for another 15 minutes.
Meanwhile in a second, oven-proof, sauce pan melt the second tablespoon of butter over medium heat. Whisk in the tablespoon of flour and cook, whisking regularly for 3 minutes. Slowly whisk in milk. Bring to a simmer and cook, stirring regularly for 10 minutes. Slowly stir in three quarters of the cheese. Once melted and uniform stir in cooked kale and some freshly ground pepper. Taste and add more salt and pepper if needed. Sprinkle with remaining cheese and transfer to the oven. Cook for 15 minutes. Serve hot.
From the Mesa Top: June 8, 2017
Climatology 2017: The weather pattern is in full swing of summer. This week especially with high pressure over the state and moisture moving into place underneath it. There is very little wind, clouds billow up over the mountains, and slowly drift out over the nearby prairies and valleys.
From the Wild: This week’s new emerging wildflower is phlox:
prickly pears are also beginning to offer their yellow flowers
Cow stories: We successfully separated the calfs from the cows and walked the cows north a couple of miles to their rich new pasture.
We had 13 calfs held behind at the farm headquarters.
5 Momma cows broke down one gate and then a second fence and walked all the way back to the pasture where the calfs are being kept. 3 of the momma cows broke their calfs out of the pasture and walked back, 2 miles north, and rejoined the herd.
If the escapees are all steers, well then so be it, but we do not want heifers that are too young to be safely bred, to be out with the herd.
The calfs that are still at home are not showing much concern that they have been separated. We are keeping lots if hay in front of them and they can eat all they wasn’t without being pushed around by bigger cows.
Later this week we will have to sort them all out again.
From the garden: the planting is nearing completion: zucchini, cucumbers, and butternut squash. Weeding is soon to begin.
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