Here is what we are planning for your Beneficial CSA Share for Thursday July 6th, 2017
Cherries from Mountain Park, NM
Beets, Red/White Mix from Owl Peak Farm
Red Russian Kale from Owl Peak Farm
Vine Tomatoes from Preferred Produce
Cucumber from Preferred Produce
Cantaloupe from Preferred Produce
Spice Share for July
Spices from Coast to Coast
This month join us on our flavor journey, as we enjoy spices from the East Coast, Gulf Coast and West Coast!
Coastal Bay Seasoning – Works very well with crab and other seafood, but also with potato salad, pasta or chicken!
Native Texan BBQ Rub – As you would expect, it is great for BBQing just about any meat, but you can try sprinkling it on vegetables or making some peachy BBQ beans!
California Citrus Rub – Great for rubbing on chicken or pork, or making a marinade, or even vinaigrette!
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.
Exciting Behind-The-Scene News!
One of the things that takes up a lot of time and energy is driving, especially for business that distribute between NM’s too main cities. While a lot of modern advances have been made in fuel consumption for vehicles, most of this has been to the benefit of smaller personal vehicles, not the large vehicles that transport thousands of pounds of goods at time. As a business that has a customer base in ABQ, we are regularly driving that 65 miles down from Santa Fe, even going to pick up produce from our farmers who can’t bring it up themselves.
A recent discussion between a few local businesses has taken the fast track to helping tackle this issue. Every week, multiple producers and farmers are driving back and forth between ABQ and Santa Fe, to reach more markets. This costs us all time, money and most importantly leaves a carbon footprint that we want to make a resolution to decrease.
Beneficial Farms, The Kombucha Project, MoGro, Vida Verde Farm and Zia Soda have started a project aimed at small businesses helping each-other’s distribution work, and coordinating this in a way to drastically decrease our collective carbon footprint! We are working on our official, catchy name, but this is a grower’s/producer’s cooperative distribution network.
Using the refrigerated truck owned by The Kombucha Project, we have developed our first phase of coordinating our collective needs. MoGro will drive the truck up with their deliveries from ABQ to SF, including Beneficial and Vida Verde’s produce, leaving the truck in SF. Beneficial will drive the truck back to ABQ 2 days later, with The Kombucha Projects delivers. The drivers will return to their city via the train. Collectively we are starting off by eliminating around 400 miles a week our companies are not burning fossil fuels on!!
As our idea takes more shape, we will be coordinating with more farmers and local producers to maximize these trips. We are organizing refrigerated storage in both cities, where these aggregations will happen. Long term, we are hoping to have enough people working together to make the costs much lower than we could do individually, and continue to decrease the carbon foot print of our business as much as we can!
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, Red Russian: On the marketplace
Rainbow Carrots: On the marketplace
Beets: On the marketplace
Salad Mix: On the marketplace
Breakfast Radishes: On the marketplace
Summer Squash: On the marketplace
Zucchini: 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 Tablespoons Yellow Mustard Seeds
2 Teaspoons Brown Mustard Seeds
2 Tablespoons plus 2 Teaspoons Balsamic Vinegar
2 Tablespoons plus 1 and 1/2 Teaspoons Water
1 Beet, cleaned, peeled, and cut into quarters
1 Tablespoon Olive Oil
1/2 Teaspoon Sea Salt
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Brown Sugar
In a sterilized 4-ounce canning jar, mix together the yellow mustard seeds, brown mustard seeds, balsamic vinegar, and water. Cover and allow to sit at room temperature for 2 days
Toss the beet quarters with the pepper, olive oil, and 1/4 teaspoon of the salt and roast at 375 degrees for 35 minutes on a baking sheet lined with tin foil.
In a blender or food processor, blend one of the beet quarters with the mustard, brown sugar, and remaining 1/4 teaspoon of salt until pureed but still slightly coarse.
Use within 1 month. Makes about 4 Ounces (1/2 Cup) mustard.
1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 red onion, chopped
2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
1/2 tsp. olive oil
1 tsp. Tamari or other soy sauce
1 C grated cheese (I used a blend of low-fat cheese called Pizza Cheese which has mozzarella, provolone, Romano, and parmesan)
1/4 cup 100% whole wheat bread crumbs (optional; I’ve made this successfully without the bread crumbs)
6 eggs, beaten well
1/2 tsp. Spike Seasoning
Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4-inch-wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.
Heat olive oil in large heavy frying pan, then add onions and sauté 3 minutes. Add garlic and sauté about 2 more minutes, then add kale, turning over as it wilts and sautéing about 5 minutes, or until kale is significantly wilted and softened. Put sautéed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning.
Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. (I was cooking it in my Oster Toaster Oven, and used a pan that’s 11.5 X 7.5 inches.) Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.
• For the Beet Purée:
• 2 small beets (approximately 7 ounces), rinsed and trimmed
• For the Dough:
• 10 ounces all-purpose flour
• 5 yolks from 5 large eggs
• 1 whole large egg
• 4 tablespoons beet purée (see note above)
• 1 teaspoon kosher salt, plus more for salting water
Bring a large pot of water to a boil. Add rinsed and trimmed beets and cook until easily pierced with a fork, approximately 40-45 minutes. Drain and let cool. Peel beets and purée with a hand-blender or food processor until smooth.
To Make the Dough: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole egg, egg yolks, beet purée, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.
Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.
Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.
Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.
To Roll the Pasta: Meanwhile, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick.
Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.
Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.
Narrow the setting by 1 notch and repeat Step 8. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate and elastic to the touch, and slightly translucent.
Place rolled dough onto a work surface or baking sheet lightly dusted with flour or lined with parchment paper, folding the dough over as necessary so that it fits; sprinkle with flour or line with parchment between folds to prevent sticking.
Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat Steps 6 through 10 with remaining dough quarters. If making noodles, cut dough into 12- to 14-inch segments.
To Cut Noodles: Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef’s knife to desired noodle width.
Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest. Place on parchment-lined rimmed baking sheet and gently cover with kitchen towel until ready to cook. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.
To Cook: Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve.
Adapted from Chez Panisse Desserts
3 pounds ripe sweet cantaloupes
7/8 cup sugar
Scoop out the seeds of the sliced melons, being careful not to cut too close to the rind. Purée in a blender and measure out four cups.
Put one cup of the purée in a saucepan with the sugar and heat until the sugar is dissolved. Stir constantly.
Pour this mixture into the remaining melon puree and chill. I let mine chill for a few hours and transferred to the freezer about 15 minutes before I was ready to finish in the ice cream maker. Freeze according to your ice cream maker instructions.
Makes 4 burgers:
145g Beetroot (120g when peeled)
1/2 Red Onion finely chopped
1 tablespoon Curry Paste (I used Rogan Josh paste)
65g Feta Cheese
Mash the chickpeas in a bowl until broken down but don’t mash them until smooth! Grate the beetroot into the bowl (this is a messy part as fingers and worktops begin to turn pink!) and add the finely sliced red onion, the breadcrumbs, the egg and the curry paste. Stir all these ingredients together to combine.
Crumble the feta into the bowl in quite large chunks and gently fold the cheese into the mixture.
Mold the mixture into 4 patties and then put them on a plate in the fridge for at least 20-30 minutes. This will firm them up before cooking.
In a pan heat some oil (use spray oil if being healthy) and then fry the burgers for about 3-4 minutes on each side. Serve with a burger bun and salad…and even some chips yum!
From the Mesa Top: July 6, 2017
Climatology 2017: After a few more days of intense dangerous stormy weather last week, we are moving into typical monsoon pattern. We had baby hail mixed into hard rains two days in a row. Now we have daytime heat giving way to afternoon clouds which should build up as the monsoon gathers steam into afternoon showers.
From the Wild: SO many wildlife sightings occur along the roads: late last week while on a drive around to see how the far reaches of our pasture fared during the recent rains and hail, a roadrunner crossed up ahead. This afternoon a magnificent rattlesnake was stretched out across another section of road: 6 to 7 feet long. This one was within a few hundred yards of the spot where a snake that size, caught near a farm building, was carried up to a rocky area in a big barrel (safely contained).
Cow stories: The unified herd has the run of the forest trust acreage and is looking fantastic. Smooth shiny coats. Round bodies without protruding ribs or hip bones. These cows are in excellent condition.
Garden Stories: Zukes coming in now in abundance. All of the plants took a bit of a beating with hail on 3 successive days. The leaves were tattered and some immature fruit got beaten up a bit.
But as often happens with hail the plants are coming back with renewed vigor. The tattered leaves still provide enough photosynthesis to support the nest leaves which grow our quickly with the extra jolt of deep soaking of water that comes with the hail.
Finally, we have the new covering on the greenhouse. It is all for the best that it took us thin long to get it installed, as last week the intense and large hail would probably have shredded the covering even though it was new.
Now the greenhouse is ready to use
And Colleen and Kim were out in the field this evening, planting our lettuce for salad mix!
Beneficial birds: We are well into the summer pattern where the birds get out and are very active during the first few hours of the morning, then they hide out in the shade until the afternoon clouds come in and then they are active again.
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA