Member Message for Beneficial Farm, CSA for Distribution of July 27th, 2017

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Here is what we are planning for your Beneficial CSA Share for Thursday July 27th, 2017
Nectarines from Rancho de Santa Fe
Apricots from Jubilee Farm
Mint from Synergia Ranch
Shallots from Vida Verde Farm
Carrots from Owl Peak Farm
Cucumbers from Mesa Top Farm

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.

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!!
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
Orange Carrots: On the marketplace
Beets: 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

Rishia Zimmern’s Chicken With Shallots 

• 8 bone-in chicken thighs
• 2 tablespoons flour
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons unsalted butter
• 12 to 15 whole medium shallots, peeled
• 2 cups white wine
• 2 tablespoons Dijon mustard
• 2 sprigs tarragon
• 2 cups cherry tomatoes, cut in half

1. Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

Stone Fruits with Ginger-Lime Syrup and Mint 

• 1 cup water
• 1/2 cup sugar
• 1/2 cup sliced fresh ginger, left unpeeled
• 3 ripe peaches, sliced
• 3 ripe plums, sliced
• 3 ripe nectarines, sliced
• 1/4 cup fresh lime juice, from 2 limes
• 1 tablespoon chopped fresh mint
Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator.
Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes – 1 hour.

Mint Cheesecake with a Chocolate Cookie Crust 

The Crust:
• 24 chocolate wafer cookies (homemade or store bought)
• 3 tablespoons butter, melted
The Mint Cheesecake:
• 1 cup packed fresh mint leaves
• 1/4 cup heavy cream
• 2 drops green food coloring
• 1 1/2 pounds cream cheese
• 1 cup sugar
• 1 1/2 cups sour cream
• 6 yolks
• 1 1/2 teaspoons mint extract
• 2 tablespoons Irish whiskey
The Topping:
• 1 cup sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
To make the crust: Preheat oven to 350 degrees F.
In a food processor break up the cookies until they are powder. Add the butter and pulse until it just sticks together. Firmly pat the chocolate crust into an 8-inch springform pan. Bake the crust for about 5 minutes and then cool on rack.
Reduce the oven to 300 degrees F.
To make mint-cream: In a blender or food processor add the mint and heavy cream. Pulse until the mint is well blended in the cream. Add the food coloring. Set aside.
Mix the cheesecake batter: In a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium-low speed. Scrape the mixture off the sides of the bowl and make sure it is very smooth. Mix in the sour cream. Add the yolks one at a time, mixing well between each one. Add the mint extract and whiskey and mix until well combined.
Divide the cheesecake batter into two bowls and add the mint-cream mixture to one of the bowls.
Add about 1 cup of the white cheesecake batter to the prepared pan. Then add 1 cup of the mint batter in the center, do not spread it out too much.
Add about 3/4 cup of the white batter, followed by 3/4 cup of the mint batter. Add about 1/2 cup of the white batter, followed by 1/2 cup of the mint batter. Add about 1/4 cup of the white batter, followed by 1/4 cup of the mint batter. Add about 2 tablespoons of the white batter, followed by 2 tablespoons of the mint batter.
Tightly wrap the springform pan with foil and then bake the cheesecake in a water bath, tented with foil. Bake for about 45 minutes, but check it after 30 minutes. It is done when the center is set and giggles like jell-o. Allow the cake to cool for 15 minutes, still sitting in the water bath.
Remove the pan from the water and foil.
To make the topping: Mix together the sour cream, sugar and vanilla. Spread the mixture over the top of the cheesecake and return to the oven for 10 minutes.
Before the cake cools, run a paring knife around the edge so that the cake can shrink away from the pan without cracking.


4-5 cups seedless watermelon chunks
2 nectarines, peeled and cut into pieces
1 1/2 cups seltzer water or lemon-lime soda
1-2 tablespoons honey, to taste
fresh mint sprigs
1. Place watermelon and nectarine chunks in blender and pulse until liquid.
2. Add 1 1/2 cups seltzer water or lemon-lime soda.
3. Stir in honey to taste. Pour over ice. Garnish with fresh mint and enjoy.

Cucumber and Mint Salad (

• 2 English (hothouse) cucumbers
• 1 teaspoon salt
• 1/4 cup chopped red onions
• 2 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons vegetable oil
• 2-1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint
Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
Meanwhile, soak the red onions in a small bowl of ice water for at least 10 minutes, then drain in a fine mesh strainer.
In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

From the Mesa Top: July 27, 2017
Climatology 2017: After a good start a couple of weeks ago, for the last week the monsoons have largely skirted Mesa Top. We have had no measurable rain to speak of. This is the spotty nature of the monsoon rains. Other areas just a mile or two away have had more rain. Most pastures have stayed green some. Some more exposed spots are getting dry. Usually these vagueries even out.
From the Wild: There are thousands of tadpoles in the ponds. The spadefoot toads come up out of the deep damp soil and make their way to freshly filled ponds. Interestingly if a pond has had water over the winter and through the spring, that water does not entice the toads to mate and lay eggs. There has to be a big rain that soaks all of the ground for a substantial area. We have unearthed toads dug into the garden, 6 to 8 inches underground. The best we can do then is to move them to a pond that still has water.’
Sometimes the ponds that have been populated with the tadpoles dry up. As they empty the tadpoles have nowhere to go and the ravens and other birds swoop in and feast on them.
If they mature to the point of baby toads, they hop out in fall, during cooler though not necessarily wet weather, looking for their first winter hibernation area of deep, cool, damp soil.
Cow stories: The rains caught up at the Forest Trust land. Just in time! Several vigorous storms over a 5 day period delivered plenty of precipitation, and sunny days followed.
The day before the lucky rains, the older cows had started complaining. They are the “bell cows” in regard to the pasture conditions because as the cows age and their teeth wear down, they have a harder time grazing shorter grass. When the forage becomes scarce they gather at the water tanks, or even at the gate where they have previously come and gone from the pasture that they are in, and wait to be taken care of.
In this case the rain came right in on them while they were waiting at the gate. They were satisfied and wandered off. Even the new growth was not instantaneous, the greening up was of the grasses was almost so.
It looks like we are good for another week at Forest Trust and maybe more if the rains continue to favor that spot.
Checking around at the other pastures, a good week or two at any of them would set us up for the next rotation.
Garden Stories: The Mesa Top specialty, zukes and cukes, are producing in abundance.
Beneficial birds: The cooling off that accompanies summer rainy season is welcomed by the birds. Cooler overall and less of the day in full sun. This is favorable to the birds.,
Thank you for your support of our local farms and farm families,
The Warshawer/Swendson/Agard Family
Beneficial Farm CSA


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