Member Message for Beneficial Farm, CSA for Distribution of June 22nd, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday June 22nd, 2017

Toscano Kale from Owl Peak Farm
Fennel from Otter Farm
Diakon Radish from Vida Verde
Org Green Cabbage from Silverleaf Farm
Fresh Sage & Tarragon from Vida Verde
Baby Leeks from Vida Verde

Time to get your Fermentation On!!  Join us this weekend in Albuquerque for the New Mexico Fermentation Festival, from 11am – 5:30pm at the Gutiérrez-Hubbell House!

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The process of fermentation preserves foods and creates enzymes and probiotics that are beneficial to consumers. The New Mexico Fermentation Festival is the only festival of its kind in the Southwest. This all-day event will feature nine different fermentation workshops, including hands-on workshops, lectures, and tutorials. This year, Sandor Ellix Katz, a James Beard Award winner and author of multiple fermentation books, will be the featured presenter for VIP guests.
The festival is an educational event that celebrates all things fermented in Central Northern New Mexico. It aims to educate the public on the growing trend of preserving and enjoying fresh foods through fermentation.
The day will include a series of fermentation workshops, covering topics such as chocolate, kombucha, fermented cocktails, hot sauces, fermented cheese and more; chef demos; a kraut mob; a culture swap; fermented foods and product vendors; museum tours, book sales; festival-inspired lunch for purchase from local food trucks; fermented beverages, both alcoholic and non-alcoholic; bike valet; live music; and more.
Proceeds from this event will benefit the The Hubbell House Alliance, a nonprofit dedicated to educating the public about, promoting interest in and advocating for the Gutiérrez-Hubbell House History and Cultural Center.

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.

Member Reminder:
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!!
Shares@Beneficialfarm.com
CSA Phone: 505-470-1969

Substitutions:
*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 Summer 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.

Kale: White Russian, Red Curly, Green Curly, Red Russian: On the marketplace
Red Leaf Lettuce: On the marketplace
Apricots: On the marketplace
Rainbow and Baby Orange Carrots: On the marketplace
Spring Onions: On the marketplace
Fennel: On the marketplace
Chard: On the marketplace
Org Green Cabbage: On the marketplace
Purple Sage: On the marketplace
Tarragon: On the marketplace
Lemon Balm: On the marketplace
Savoy Cabbage: On the marketplace
Mustard Greens: On the marketplace
Diakon Radish: On the marketplace
Pac 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

Fennel al Forno 

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INGREDIENTS
• 4 medium fennel bulbs, about 2 1/2 pounds, topped, a few green fronds reserved
• Salt and pepper
• 3 tablespoons extra virgin olive oil, plus more to oil the baking pan
• ½ teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill
• 3 garlic cloves
• ⅛ teaspoon red pepper flakes
• ½ teaspoon chopped rosemary
• ½ pound fresh mozzarella, sliced or shredded
• 2 teaspoons rosemary leaves
• ¼ cup coarse dry homemade bread crumbs from an Italian or French loaf
• ½ cup grated Parmesan (about 1 1/2 ounces)
• 2 tablespoons chopped parsley, or a mixture of parsley and fennel fronds
PREPARATION
Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
Melted Savoy Cabbage with Herbs 

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Ingredients
• 2 tbsp. butter
• 1 tbsp. oil
• 1 small onion
• 1 head savoy cabbage
• ½ c. water
• ¼ tsp. salt
• 3 green onions
• 1 tbsp. finely chopped fresh tarragon leaves
• .13 tsp. pepper
Directions
1. Heat butter and oil on medium in 5-quart saucepot. Add onion; cook 3 minutes, stirring.
2. Stir in savoy cabbage, water, and salt. Reduce heat to medium-low.
3. Cover and cook 15 to 20 minutes or until cabbage is very tender, stirring occasionally. Remove from heat. Stir in green onions, fresh tarragon leaves, and pepper.
Summer Squash Salad With Goat Cheese, Fennel, and Dill Recipe 

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INGREDIENTS
• 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
• 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil, for dressing
• 2 teaspoons fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 3 ounces fresh goat cheese, crumbled
DIRECTIONS
In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.
Zuppa Toscana {Creamy Potato & Kale Soup with Italian Sausage} 

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Yields: 6 servings
• 1 tablespoon olive oil
• 1 pound italian sausage
• ¼ teaspoon red pepper flakes (or to taste)
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 3 small russet potatoes, thinly sliced
• 2 cups kale, finely chopped
• 1 cup heavy cream
• salt and pepper to taste

To a large pot over medium heat, add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, and kale. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and serve.

BUCKWHEAT PENNE WITH CABBAGE, POTATOES & TALEGGIO 

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INGREDIENTS
• 160 g potatoes, peeled & diced
• 140 g savoy cabbage, finely chopped
• 140 g buckwheat penne
• 20 g butter

• 1 clove garlic, crushed
• 4-5 fresh sage leaves, roughly chopped
• 100 g taleggio, cubed
• 50 g Parmesan/Grana Padano, finely grated
INSTRUCTIONS
1. Heat the oven to 180C/Gas 6.
2. Bring a large saucepan of salted water and to the boil. Add the potatoes and cabbage and simmer for 5 minutes.
3. Add the penne to the saucepan and simmer for the amount of time indicated on the packet (usually 10-12 minutes). Then drain and set aside.
4. Heat the butter in a frying pan over a medium heat. Once the butter is hot, add the garlic and sage and fry for 2-3 minutes until the garlic is just starting to turn golden. Then remove from the heat.
5. In an ovenproof dish, alternate layers of the hot pasta mixture with sprinklings of taleggio and Parmesan/Grana Padano.
6. Pour over the sage and garlic butter. Place the dish in the oven and bake for 3-4 minutes.
7. Spoon onto plates.

From the Mesa Top: June 22, 2017
Climatology 2017: The heat is on. Clouds are a welcome relief. A few rain drops even fell this afternoon
Record heat is in the forecast again for mid week, including 110 degrees in Roswell. A major cool down with possibility of rain by the weekend.
From the Wild: The frantic racing about of jack rabbits and cotton tailed rabbits is almost comical. During dry times the rabbits hang out by the road because there is usually a strip of green on both sides of the road. They zig zag and race around whenever anything, car, bicycle, person on foot.
Cow stories: 2 more calves were born. We sold a few steers at the livestock auction. We moved the 9 young heifers up to La Puebla and brought back half a dozen yearling heifers that are ready to breed and joined them with a group of mother cows here at farm headquarters.

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The last of the loud complaining mothers whose calves have been moved off are starting to calm down.
This weekend will be the big move to Forest Trust land
From the garden: One last round of planting:” later cucumbers, and lots of weeding in the garden!
Beneficial birds: Eggs a plenty, chickens a plenty. During the summer heat the chickens are very active early in the day, then they hide out and try to stay cool, then they are active again at the end of the day. We also provide shade and
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA

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