Here is what we are planning for your Beneficial CSA Share
for Thursday July 20th, 2017
Peaches from Rancho de Santa Fe
Plums from Rancho de Santa Fe
Beets from Frisco Farm
Chard from Owl Peak Farm
Green Tomatoes from Vida Verde Farm
Zucchini from Mesa Top Farm
Peaking of Produce Season
We are having a lot of fun behind the scenes in the local agricultural world, with things starting to hit peak season!
At MT farm, we are up to our ear in zucchini, with cucumbers coming along close on their heels. Owl Peak farm is producing over 100 lbs. of kale each week, in addition to their other crops! Frisco and Jubliee Farm (normally our fall partners) have an abundance of crops, which we are working into shares. Otter and Vida Verde Farm are both slowing down a tad after an intense spring planting, to get the fields ready for fall crops. Preferred Produce is turning over their beds, and planning with us for supplying the SF School District this year! We are also working with a few new farmers this season, to ensure we have a full local harvest!
Our support from local restaurants is also growing, as we expand to offer Farm to Restaurant connections, to aid our farmer’s in finding markets for their crops. For a full list of restaurant partners see our website:
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, 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
Peaches: On the marketplace
Plums: On the marketplace
Mini Cucumbers: On the marketplace
Collards: On the marketplace
Herbs, Lemon Balm, Spearmint, Peppermint, Tarragon, Sage: On the marketplace
Green Tomatoes: On the marketplace
Rainbow and Orange Carrots: On the marketplace
Beets: On the marketplace
Breakfast Radishes: On the marketplace
Zucchini: 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
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 1/2 cups sugar
1 1/2 cups grated zucchini
1 cup finely diced peaches
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon table salt
3/4 cup chopped toasted walnuts
1/4 cup demerara sugar (or other coarse sanding sugar)
Preheat oven to 350°F.
Liberally butter and flour two 8×4-inch loaf pans. Alternately, line 24 muffin cups with paper liners.
In a large bowl whisk together the eggs, oil, vanilla and sugar. Add zucchini and peaches and stir to combine.
Combine flours, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and walnuts. Whisk to combine. Make a well in the center of the flour and pour egg mixture in. Gently fold and stir just to combine. Do not over mix. Divide the batter into prepared pans and sprinkle each with demerara sugar.
Bake loaves for 60 minutes, plus or minus ten, or until a toothpick or cake tester inserted into the center comes out clean. If making muffins instead, they should bake for approximately 20 to 25 minutes. Cool on a wire rack for about 15 minutes before removing from pans, and cool for at least 30 minutes more before slicing.
French “Peasant” Beets
• 4-6 Beets with greens
• 1 bunch Swiss chard
• 3 tablespoons butter
• 1 shallot
• Freshly Ground Pepper
• 2 tablespoons white wine (Muscadet is my preference)
• 2 tablespoons water
• .5 pounds Bucheron Cheese (room temperature)
• Crusty peasant style bread (warmed in oven
1. Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4-inch rounds.
2. Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens,
3. In a large sautee pan, melt butter. Sautee shallots.
4. Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.
5. About 15 minutes later when beets are beginning to glaze and become tender, add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
6. Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.
• 1-pound fresh salmon
• 1 tablespoon olive oil
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1/4 teaspoon to 1/2 cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon pepper
Spicy Peach + Charred Corn Salsa
• 1 ear grilled corn
• 1 red pepper charred
• 1 jalapeno pepper seeded and diced
• 1 peach diced
• 4 leaves basil chopped
• 1 lime juiced
• 3 green onions
• 1 teaspoon hot sauce
• 2 cups chicken broth
• 2 cups milk
• 2/3 cup polenta
• 1/2 cup sharp cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
1. Make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
2. While the polenta is cooking work on the salsa and salmon. Preheat your grill to high heat (you can also roast the corn and peppers in the oven, but I prefer the grill). In a small bowl combine the brown sugar, smoked paprika, cayenne, garlic powder, basil, thyme, salt and pepper. Rub the salmon with a tablespoon of olive oil and then cover with the blackened seasoning. Leave about 1 or 2 teaspoons of the seasoning for the salsa. Place the salmon in fridge.
3. Rub the corn and red pepper with a little olive oil. Wrap the corn in a small piece of foil and grill the corn + red pepper for about 25 minutes turning each veggie about three times. Remove and let cool. When cool, slice off the corn kernels, de-seed and chop the pepper and place both in a medium size bowl. Add the chopped peach, chopped jalapeño pepper, basil, lime juice, green onions, hot sauce and 1 to 2 teaspoons of the blackened seasoning. Toss well and set aside.
4. Remove the salmon from the fridge and grill (or broil, whatever you prefer) for 3 to 4 minutes, flip and cook another 2 to 3 minutes.
5. Serve the salmon over the cheesy polenta and top with the salsa.
makes about 8 cups
3/4 cup fresh lemon juice
2/3 cup granulated sugar
1/4 cup finely grated raw beet*
6 cups filtered water, divided
*I used the fine grating side of a box grater to shred a small, raw, unpeeled beet. You can also use a food processor with the shredder attachment, but I found the box grater to be much easier.
In a blender or a food processor (fitted with the blade attachment), blend together lemon juice, sugar, shredded beet, and 1 cup of water. Blend for 1 minute until the mixture is bright pink and well combined. The beets will never be fully smooth, that’s ok!
Strain mixture through a fine mesh strainer and into a medium bowl. Use the back of a spoon to press any remaining juice out of the beets and into the lemonade. Transfer strained mixture to a pitcher and discard the beets. Add remaining 5 cups of water to the pitcher and stir. Taste and add more lemon or sugar as necessary. Store in the refrigerator and serve chilled.
• 1/4 lb. bacon, chopped
• 1 large red onion, thinly sliced
• 5 Tbs. freshly grated Parmigiano-Reggiano
• 5 Tbs. breadcrumbs
• 1 Tbs. vegetable oil
• 4 green tomatoes (about 1/2 lb. each), sliced 1/4 inch thick
• 3/4 tsp. kosher salt
• Freshly ground black pepper to taste
• 1 Tbs. fresh thyme leaves
• Lightly brown the bacon in a skillet over medium heat, about 4 minutes. Pour off all but 2 Tbs. of the fat. Add the onion and cook over low heat until caramelized, about 20 minutes. Meanwhile, combine the Parmigiano-Reggiano, breadcrumbs, and oil and set aside.
• Heat the oven to 350°F. On one side of a round or oval shallow baking dish, arrange 4 or 5 tomato slices, overlapping them slightly. Spoon some of the bacon-onion mixture on the lower half of each tomato slice, and then lay another row of tomatoes across the first row. Layer the tomatoes at a slight angle against one another, topping each slice with the bacon-onion mixture. Repeat until the dish is full. Sprinkle with the salt, pepper, fresh thyme, and the Parmigiano-breadcrumb mixture.
1/2 cup kosher salt
2 tablespoon white sugar
2 tablespoon dark brown sugar
1 quarts water
4 thick cut (2” thick) bone-in pork chops
3 tablespoons olive oil, divided
2 cups cubed (1/2 inch) crusty bread
2 bunch (about 1 1/2 lb) rainbow chard
5 cloves garlic, minced
1 cup (1/2 large or 1 small) onion, chopped
1 tablespoon minced fresh rosemary
1/4 cup dried cherries
1/2 cup chicken stock
salt and pepper to taste
Plum Balsamic Glaze
2 medium firm red plums
2 tablespoon dark brown sugar
1 tablespoon honey
1/2 cup dry red wine
2 tablespoon balsamic vinegar
1. Make the brine by combining the salt, sugars and water together in a large 2 1/2 gallon ziplock bag. Put the pork chops in the bag and seal it tightly. Place in the refrigerate and let brine for 1-2 hours.
2. While the pork chops are brining, make the stuffing by putting 1 tablespoon of olive oil in a large oven proof skillet. Heat until the oil shimmers and then add the bread cubes. Sprinkle with 1/4 teaspoon salt and pepper and sauté over medium heat, stirring frequently, until the cubes look golden brown. Remove from heat onto a medium sized bowl.
3. Wash the chard and remove the tough stem in the middle. Slice the stem into small 1/2 inch pieces, like you would chop celery. Slice the tender leaves of the chard into 1/2 inch thick ribbons. Add 1 more tablespoon of olive oil to the skillet and heat on medium until it shimmers. Add the garlic and cook until fragrant, about 30 seconds. Add the onion and the chopped chard stems and cook for 5 minutes, or until the onions start to soften and look transparent. Add the rosemary and cook until fragrant, about 30 seconds. Add 1 1/2 cup packed chard leaves and wilt them in the pan with the other ingredients, another 30 seconds. Add the dried cherries, the toasted bread cubes and the chicken stock. Cook until the chicken stock is absorbed. Add more salt and pepper to taste. Remove from heat and pour into the bowl that held the toasted bread cubes.
4. Preheat the oven to 350˚F. Once the pork chops are brined, remove them and dry with paper towels. Slice a pocket into the meaty side of the pork chop all the way to the bone. Fill each pocket with 1/4 of the prepared stuffing and “seal” each pork chop with toothpicks. Sprinkle each side of the pork chop with salt and pepper. Pour the final tablespoon of olive oil into the skillet and heat until the oil shimmers. Place each pork chop in the pan on medium high heat and brown each side for 5 minutes or until the side of the pork is golden brown. Move the pan to the oven and continue to cook it there, 25-30 minutes or until the juices run clear when the pork chop is pierced with a sharp knife.
5. While the pork chops are in the oven, make the plum balsamic glaze by chopping the plums into 1/2 cubes. Add them to a sauté pan along with the brown sugar and honey. Cook until the fruit starts to disintegrate completely, about 7-8 minutes on medium high heat. Add the wine and balsamic vinegar and cook until it thickens a bit more, about 2 -3 minutes more. Once done, place aside until pork chops are ready.
6. When the pork chops are done, put them on individual plates for service, let them sit for 5 minutes then remove the toothpicks. Meanwhile, deglaze the skillet by adding 2 tablespoons of water (or chicken stock), heating the pan on the stove and loosening all the caramelized bits from bottom of it. Once loosened, add the remaining chopped chard leaves and wilt for a minute or two on medium heat. Serve with the pork chop, with the plum balsamic glaze on the side or drizzled over the pork chop.
We always have some baby animals running around the farm, and it should be no surprise to members that we have another litter of puppies, 2 in fact!
Kim’s Bernese Mountain Dog Aureole, lovingly referred to as Butt, had a litter of 8 pups a few weeks ago. If anyone is interested in them, they can find out more about them at:
Word has been spreading throughout Santa Fe about our Golden-Doodles, we have had families waiting since January for our next litter!
We only have 2 puppies still looking for families, a boy and a girl.
If you or someone you know would be interested in more information about these gorgeous pups, contact Colleen Warshawer,
From the Mesa Top: July 20, 2017
Climatology 2017: Now we are pretty well settled into the monsoon pattern. At Mesa Top we have had a couple of hard, gully washer rains, that fill some ponds and got the spadefoot toads out and moving. And also several gentler, longer duration rains. Grass is greening up. The edgy feeling that comes from heat and dust and
From the Wild: The wildlife is coming out into the open more as the weather changes to less extreme conditions. A fox was spotted crossing the road during the daytime, which is very unusual. A coyote was standing by the roadside eating juniper berries and he just loped along almost following the car and then crossed the road in no hurry, heading for a nearby pond.
The heavy rains brought out the toads, and we had a few nights of serenading by the males and females calling each other.
The swallows nests have emptied, the spring hatchlings have matured and now fly with the flock. There are dozens, maybe over a hundred swallows taking advantage of the standing water and the bugs that it attracts.
Cow stories: We are hoping for some speedy grass growth up at the Forest Trust land so that we can extend the stay of the herd until end of July at least. We may have to go to the arduous process of moving the herd from pasture to pasture every week to 10 days to allow the most growth on all the pastures during the next couple of months.
We will spend time over the next week monitoring the response of the grasses to the recent favorable
Garden Stories: The weeds around the garden are loving the rain, as are the vegetables. Lots of green growth to take care of
Beneficial birds: A major cleanup of the yards is complete and now the birds have fresh dust to bath in (when the ground dries out) and dirt to dig in, looking for worms and insects.
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA