Here is what we are planning for your Beneficial CSA Share for Thursday June 29nd, 2017
Tropea Onions from Vida Verde
Rainbow Carrots from Vida Verde
Green Garlic from Jubilee Farm
Zucchini from Mesa Top Farm
Apricots from Otter Farm
Romaine Lettuce from Preferred Produce
We had a wonderful time at the Fermentation Festival this weekend, even with the muggy hot weather, our booth was full with people interested in our CSA almost every minute of the day! Through all of our preparation and discussion leading up to this event, we have made a great friendship with the Kombucha Project, which we will be carrying for our members here in the coming week! We also connected with a few other fine fermented food companies that we look forward to adding to the CSA in the future!
Double Up Bucks CSA!
We are happy to share with you that Beneficial Farms is the first CSA in NM to be a part of the Double Up Bucks program, where we are now able to offer members on EBT their CSA shares for half off!
Please help us spread the word, we are looking forward to helping get locally grown, healthy food to the families in our community that need it the most.
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 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: Green Curly, Dino: On the marketplace
Red Leaf Lettuce: On the marketplace
Rainbow and Baby Orange Carrots: On the marketplace
Chard: On the marketplace
Sage: On the marketplace
Tarragon: On the marketplace
Lemon Balm: On the marketplace
Tiara Cabbage: On the marketplace
Diakon Radish: 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
• 4 tablespoons (½ stick) unsalted butter, at room temperature
• 5 small stalks green garlic, any tough parts trimmed, sliced into very thin rounds
• Kosher salt
• 1½ cups fresh or frozen shelled green peas
• 2 small heads of butter lettuce, washed and torn into pieces
• Freshly ground black pepper
Melt 2 tablespoons of the butter in a medium sauté pan over low heat. Add the green garlic and a pinch of salt. Cook over low heat, stirring occasionally, for 2 to 3 minutes, until the garlic is tender and fragrant but with no color. Add the peas and cook for 3 to 5 minutes, until they are tender and sweet. Stir in the lettuce and the remaining 2 tablespoons butter; add 1 tablespoon water if the mixture seems dry. Remove the pan from the heat and toss gently until the lettuce wilts and the butter melts. Season with fresh pepper and additional salt if needed.
Grilled Turkish apricot and goats cheese salad with crispy bacon
I cut the soft and semi dried Turkish apricots into strips. I chopped up a couple of rashers of dry cured and smoked streaky bacon (about 2 slices per portion) and pan fried them until crispy. I removed them from the pan and added the apricot slices to the pan and quickly fried until they just started to blister. It is not totally necessary to do this, you could just leave use them as is, but I wanted to warm and soften them slightly, and allow them to absorb the delicious bacon fat.
Scatter the apricots and bacon over a bed of leaves of your preference and add small chunks of goats cheese. Drizzle over a vinaigrette dressing.
• 5 Minute Magic Green Sauce for dressing
• 3 large tri-color carrots (I used one orange, one red, and one yellow)
• 1 medium zucchini
• ¼ cup fresh basil, cut into ribbons
• 1 can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• generous sprinkling of salt and pepper
1. Preheat the oven to 400 degrees Fahrenheit. Pat the chickpeas dry with paper towels and toss with the olive oil, chili powder, cumin, and salt and pepper. Arrange in a single layer on a baking sheet and bake for 30-40 minutes, stirring or shaking the pan every once in a while to prevent over browning. The chickpeas are done when they are crispy and golden brown.
2. Shred the vegetables into very thin ribbons or slices using a grater, peeler, mandoline, or spiralizer. It’s sort of up to you how you want the shape of the vegetables to be. After shreddng, press the zucchini lightly with paper towels to remove excess moisture. Toss the vegetables with the basil and set aside.
3. Toss the vegetables with a scoop of Magic Green Sauce – start out with about ½ cup and add more if needed. Add the roasted chickpeas and toss gently to combine. Arrange the salad into bowls and serve immediately.
• 1 pound spaghetti
• 1/3 cup extra virgin olive oil
• 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
• 1 tablespoon chopped parsley
• small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
• 2 cups apricots, halved and pitted
• 1 pint vinegar
• 1 1/2- 2 cups sugar
Sterilize the jar or container you will store the shrub syrup in:
1. Wash the container in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water, rinse well, and scald in boiling water.
Add the fruit:
2. Carefully remove the jar from the pot using canning jar lifters or tongs. Place the fruit in the jar.
Heat the vinegar:
3. Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace. Wipe the rim with a clean, damp cloth, and cap tightly.
Let it stand:
4. Let the jar cool undisturbed and then store it in a cool, dark place such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.
5. Strain it through a damp cheesecloth or coffee filter one or more times until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it’s often delicious for use in chutneys).
Add the sugar:
6. Place the vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.
7. Store the shrub syrup in the refrigerator. Tightly sealed, it may last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation such as bubbling, cloudiness, or sliminess.
8. To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.
From the Mesa Top: June 29, 2017
Climatology 2017: Cool and moist are moved in behind a cold front on Friday. Temperatures dropped 10 to 15 degrees. Afternoons clouded up and by early evening storms were rolling around. The storms included some enormous hail:
Vehicles that were out in the open are pock marked. Trees look like they were shedding, there is so much leaf and needle underneath them
From the Wild: Driving back toward the mesa late last Friday night, a red fox was seen crossing the road by Galisteo Creek. Then a few miles later another one was seen crossing the ASSRA Road, near our state lease.
Red fox are rare, two sitings in a row is very surprising
Cow stories: The big move up to Forest Trust land is done. All together we moved 29 mother cows, 12 baby calfs, a month of age or less, 7 nursing but older calfs, 2 full grown weaned steers, and 3 bulls.
We took 6 steers to the sale barn and we got schooled: we did not realize that they buyers were sitting around looking for stick that had no owners present. It turns out that at the sale barn you are supposed to stay and watch your cattle come into the ring and if the prices offered are not satisfactory, you can reject the bid and take them home.
We have had several other sale barn experiences that were not adversarial at all. We did not know how these buyers operated, so we went home.
The winning bids for our cattle were appallingly low. But it’s all totally legal! The buyers are under no obligation to do anything but bid what they want, and the seller has to protect themselves, or suffer the consequences.
The system IS designed to give as few advantages and as many challenges as possible to the small guy…
From the garden: Lots of weeding in the garden. Zukes coming in now in abundance.
Beneficial birds: Chickens suffer in the heat, likely leading to some reduction in production. The cooler weather and especially the cloudy afternoons are a relief for them.
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA