As we begin the Bolita Bean harvest, temperatures begin to dip closer to freezing. Each morning Farmer Dean finds frost on the tractors. After finding dew on the Bolitas this morning, he cuts five acres of Bolitas, with the hope of cutting the remaining Bolitas tomorrow. The sweet onion, pumpkin and winter squash harvest has also begun. Farmer Dean begins the process of preparing the fields for winter. Farm life continues to be full! The Farm Market is brimming with the beautiful colors of fresh fall produce abounding throughout the store. Come see us and stock up for winter!
The long awaited pinto beans have arrived! What does "new" crop mean anyway? This means these were just harvested! Many New Mexican families are concerned that their beans are "new". They do not want to purchase "old" beans. How do you tell the beans are new? The color behind the brown paint of the pinto (painted in Spanish) is light and creamy. New beans have a wonderful flavor and cook up faster. Come taste the difference!
As of this morning, Pinto Beans have been taken to the bean cleaner. We anticipate having cleaned and bagged pintos next week. Please continue to check with us as we progress with the bean harvest. Bolita Beans are still about two weeks from being ready for harvest.
After searching for a local mill to grind our non-gmo, food grade yellow corn, we decided to purchase a commercial mill. So, now we have non-gmo cornmeal available for you! You will find the cornmeal in our Farm Market freezer. This cornmeal makes the tastiest cornbread and atole.
Mmmm... thoughts of beans and corn bread are making me hungry! What are some of your favorite cornmeal recipes?
The morning was cool and cloudy, bringing light showers, as we harvested yesterday. Farmer Dean waits patiently for sunshine. Finally, in the early afternoon, enough sunshine breaks through the clouds allowing for the pintos to dry down more. Farmer Dean, blue eyed boy and oldest son head out to the bean field. Conditions are right and Farmer Dean begins threshing the pintos cut the other day, with blue eyed boy's help. Oldest son follows with the baler, baling those bean hulls that fly out of the bean combine. They work until sundown. A brimming truckload of beans return from the field. Now we await bean cleaning, which also depends upon weather, as does all of farming! Please continue to check back for updates! Thank you! Have a beautiful day!
The morning air is cool and crisp. The breeze from the east brings the feel of fall into the air. Farmer Dean has carefully watched the forecast and prayed for the right conditions for the first bean cutting of the season. Pinto beans have dried sufficiently and a light dew rests on the plants. Farmer Dean and blue eyed boy head out with bean cutter on the Big Red tractor in the hopes of cutting a field of pintos. Pinto beans are cut and now Farmer Dean awaits the right dry conditions to thresh them.
I stopped into the Farm Market this morning to find a beautiful assortment of freshly harvested vegetables and fruits. With caring for Ms. Bitty and the fact that it was my day to prepare lunch for our harvest teams, I didn't get out to harvest today. Oldest son and daughter manage the Farm Market and Market Garden with the help of a few employees. They are amazing and the attention and care they give to ensure you get the freshest produce possible, sure does make me proud! You might think I may be a bit biased, but truly, even if I wasn't involved in this farming operation, I would shop at The Schwebach Farm Market! Visit www.facebook.com/RailYardsMarket for great recipe ideas, some using Schwebach Farm produce, courtesy of the Rail Yards Market in downtown Albuquerque.
By the way, green beans are producing in abundance and so are black-eyed peas. Call 832-6171 to schedule a time to come and self-pick some to put up for the winter after you enjoy some fresh! You will also find raspberries, cantaloupe and watermelon. Tasty!!!
Chicos are made from Schwebach Farm sweet corn. The sweet corn is harvested and smoked in an horno (traditional method) or in our applewood smoker. Once smoked, the corn is sun dried and shelled. The result is a dehydrated corn product packed with an excellent smoky flavor. Chicos are a New Mexico tradition, primarily cooked with beans. Simply soak about half a cup of Chicos in your 3 cup bean pot overnight and slow cook the next day until beans and chicos are tender. Tasty!!! Use chicos in soup, stews or chili. Have you tried chicos? If not, stop by and try some! Please share a recipe or try one of these: http://ediblesantafe.com/eat/recipes/entrees/chico-stew/ or http://www.nmmagazine.com/corn-chicos/#.V83j0PkrKUk.