807 Martinez Rd

Moriarty, NM

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info@schwebachfarm.com

(505)832-6171

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Week of November 5 - November 9

What you may find in your box this week:

1 lb. Golden Wheat Flour

1 lb. non-gmo Yellow Cornmeal

1 lb. Blue Cornmeal

Broccoli

Cabbage

Butternut Squash

Spaghetti Squash

Pie Pumpkin

We hope you have enjoyed the CSA Program this 2018 Season!  Remember that all your winter squashes will store unrefrigerated for 2 to 4 months.  Please keep your stone ground corn meal and flour in the freezer for optimum storage.  Try a homemade pumpkin pie for your holiday season.  Many blessings to all of our CSA Members!  Look for information regarding the 2019 CSA coming in the Spring.  We look forward to seeing you next year!

Please click here to fill out a survey on this year's CSA program! 

Week of October 22- October 26

What you may find in your box this week:

Tomatoes

Potatoes

Cabbage

Carrots

Butternut Squash

Spaghetti Squash*

Yellow Cornmeal

*We found an alternative method of cooking spaghetti squash!  Try roasting your spaghetti squash face-side-up at 460 degrees F for 40-50 minutes.  This method is supposed to keep the sugars in your squash and keep the strands from becoming watery.  

Recipe to try:

Spaghetti Squash Supreme

Ingredients

  • 1 large spaghetti squash (3-1/2 pounds)

  • 4 bacon strips, chopped

  • 3 tablespoons butter

  • 1 tablespoon brown sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup shredded Swiss cheese

Directions

  • Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork.

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings.

  • In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.

Week of October 15 - October 20

What you may find in your box this week:

Carrots

Broccoli

1 lb. Black Beans (soak & cook as you would Pintos/Bolitas)

1 lb. Popcorn

Onions

Potatoes

Pie Pumpkin 

Tomatoes (Red & Green)

Recipe to Try:

Fried Green Tomatoes

 

Ingredients

4 large green tomatoes*

2 eggs

1/2 cup milk

1 cup Golden Wheat flour* (from last week's box)

1/2 cup cornmeal* (from previous week's box)

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable or coconut oil for frying

Directions

Slice tomatoes 1/4 to 1/2 inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture.  Then dredge in cornmeal mixture.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Week of October 8- October 12

What you may find in your box this week:

Carrots

Sweet Corn (final, final week!)

Beets (golden and red)

Broccoli

Bell Pepper

Carnival Squash

Acorn Squash

Potatoes

Schwebach Golden Wheat Flour

***Tips for the contents of your box:

Click here to learn about freezing your extra corn for later enjoyment!

Slice or dice your extra bell peppers and put into Ziploc bags for soups, stews, etc... during the winter!

Store your Flour in the freezer for optimum nutrition and freshness.  Since it is fresh, and has no preservatives added, it will tend to go rancid without being stored in the freezer.  However, in the freezer, it will stay fresh for 6-8 months!

Recipe to Try:

Maple Roasted Acorn Squash Recipe

Ingredients

  • 2 small acorn squash cut into 1/2-inch slices

  • 2 tablespoons olive oil

  • 3 tablespoons maple syrup

  • 1 tablespoon brown sugar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 400º F.

  2. Cut center pulpy portion of acorn squash from each slice, removing pulp and seeds. Set aside for another use or discard. Arrange acorn squash slices on rimmed sheet pan. Drizzle olive oil and maple syrup over acorn squash slices. Sprinkle with brown sugar, salt and pepper.

  3. Roast until fork-tender and fragrant, about 25 minutes. Remove from oven and serve warm.

Week of October 1- October 5

What you may find in your box this week:

Carrots

Sweet Corn (final week)

Beets (golden and red)

Broccoli

Bell Pepper

Butternut Squash

Potatoes

Recipe to Try:

Butternut Squash Soup

Ingredients

2 tablespoons butter

1 small onion, chopped
1 stalk celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash - peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

salt and freshly ground black pepper to taste

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Week of September 24- September 28

What you may find in your box this week:

Carrots

Cucumber (Lemon- round, yellow; Regular)

Sweet Corn

Beets (golden and red)

Broccoli

Bell Pepper

Cabbage

1 lb bag Bolita Beans 

1/4 lb bag Chicos

Recipe to Try:

Roasted Cabbage Wedges with Honey Mustard Vinegarette

Ingredients

Serves 4

For the Cabbage

  • 1 small cabbage

  • 1/2 teaspoon sea salt

  • 1 tablespoon olive oil

For the Dressing

    • 1/4 cup lemon juice

    • 2 teaspoons apple cider vinegar

    • 2 tablespoons honey

    • 3 tablespoons mustard

    • 1/4 cup olive oil

    • 1 clove of Garlic

    • 1/4 teaspoon sea salt

    • 1/4 teaspoon pepper

 

Instructions

Slice cabbage into about 2-inch thick wedges.  Place them flat on a baking sheet, drizzle with olive oil and season with salt.  Cook in a 400 degree Fahrenheit oven for 15 minutes, or until browned and soft. You can broil them for the last few minutes to get a browner crisp.  For the glaze, blend all ingredients together. For a thicker dressing, sub the olive oil with a yogurt or avocado. Pour the glaze atop the cabbage wedges and enjoy it with each bite! 

Week of September 17- September 21

What you may find in your box this week:

Carrots

Cucumber (Lemon- round, yellow; Regular)

Sweet Corn

Beets (golden and red)

Broccoli

Bell Pepper

Green Chili

Dry Onions

Potatoes

Recipe to Try:

Broccoli Salad

Ingredients

  • 1-1/2 cups fresh broccoli florets

  • 3/4 cup shredded cheddar cheese

  • 4 bacon strips, cooked and crumbled

  • 1/4 cup finely chopped onion

  • 3 tablespoons mayonnaise

  • 2 tablespoons white vinegar

  • 1 tablespoon sugar

Directions

  • In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving.

Try roasting the Green Chili found in your box by putting it on your grill and then peeling as normal!

Week of September 10- September 14

What you may find in your box this week:

Carrots

Bunching Onions

Cucumber (Lemon- round, yellow; Regular)

Sweet Corn

Cantaloupe

Beets (golden and red)

Broccoli

Basil

Bell Pepper

1 lb bag of Pinto Beans

1 lb Local Ground Beef

Recipe to try:

Corn and Black Bean Salad with Basil-Lime Vinaigrette

Total: 1 hr 50 min
Prep: 5 min
Inactive: 1 hr 30 min
Cook: 15 min
Yield: 4 to 6 servings

Ingredients
Salad:
2 ears fresh corn or 1 cup frozen corn, thawed

1 (15-ounce) can black beans, drained and rinsed (can substitute Pintos!)

1 (15-ounce) can garbanzo beans, drained and rinsed

1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces

1 mango, peeled, seeded, and cut into 1/2-inch pieces

Vinaigrette:
2 limes, zested and juiced

2 tablespoons balsamic vinegar

1/2 cup chopped fresh basil leaves

1 teaspoon ground cumin

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions
For the salad: Preheat a gas or charcoal grill. Place corn on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving. 

Check out our crop page for pinto bean cooking tips!

Week of September 3- September 7

What you may find in your box this week:

Carrots

Potatoes

Yellow, Orange, and Red Tomatoes

Green Beans

Summer Squash

Bunching Onions

Cucumber (Lemon- round, yellow; Armenian- pale green, long and ribbed; Regular)

Sweet Corn

Cantaloupe

Yellow, Red or Orange Watermelon

Beets (golden and red)

Recipe to try:

Zucchini Pizza Casserole, courtesy of Taste of Home

  • Total Time

    Prep: 20 min. Bake: 40 min.

    • Makes

      8 servings

Ingredients

  • 4 cups shredded unpeeled zucchini

  • 1/2 teaspoon salt

  • 2 large Nellie’s Free Range Eggs

  • 1/2 cup grated Parmesan cheese

  • 2 cups shredded part-skim mozzarella cheese, divided

  • 1 cup shredded cheddar cheese, divided

  • 1 pound ground beef

  • 1/2 cup chopped onion

  • 1 can (15 ounces) Italian tomato sauce

  • 1 medium green or sweet red pepper, chopped

Directions

  • Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.

  • Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.

  • Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.

  • Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Week of August 27- August 31st

What you may find in your box this week:

Carrots

Potatoes

Yellow, Orange, and Red Tomatoes

Green Beans

Summer Squash

Bunching Onions

Cucumber 

Sweet Corn

Cantaloupe

Yellow, Red or Orange Watermelon

Beets (golden and red)

Recipe to try:

Morning Glory Muffins

Ingredients
2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
1 cup canola oil
1 c shredded zucchini
2 teaspoons vanilla extract
2 cups grated carrot
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup chopped pecans
Directions
In large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Try freezing shredded zucchini in quart-sized ziploc bags to make zucchini bread or muffins during the winter!

Week of August 20th-August 24th

What you may find in your box this week:

Carrots

Potatoes

Yellow, Orange, and Red Tomatoes

Hot Peppers

Summer Squash

Bunching Onions

Cucumber (Lemon- round, yellow; Armenian- pale green, long and ribbed; Regular)

Sweet Corn

Cantaloupe

Beets (golden and red)

Recipe to try:

Roasted Beets and Onions                                                 

One bunch beets

One bunch green onions

Olive oil

Salt

Slice beets and onions thinly.  Coat with olive oil and lay out in a thin layer on a cookie sheet.  Sprinkle with salt. Bake at 450 degrees for about an hour, stirring occasionally.  Veggies should be tender and slightly crisp.  Enjoy!  

Variation: Add sliced carrots, summer squash and potatoes to this recipe in order to get extra color and nutrition on your plate!

Week of August 13th-August 17th

What you may find in your box this week:

Carrots

Potatoes

Yellow, Orange, and Red Tomatoes

Hot Peppers

Eggplant

Summer Squash

Bunching Onions

Cucumber

Sweet Corn

Cantaloupe

Recipe to try:

Cucumber Tomato Salad

Equal amounts chopped cucumber and tomato

Balsamic vinegar

Olive oil

Pinch or two of salt

Cubed Avocado, optional

Coat cucumber and tomato (avocado as well if desired) with vinegar and oil to taste.  Sprinkle salt on as well and enjoy!!!

Find your favorite Callabacitas recipe and try it this week using the corn, summer squash, hot peppers that may be in your box!

Week of August 6th-August 10th

What you may find in your box this week:

Carrots

Potatoes

Yellow, Orange, and Red Tomatoes

Chard

Bell Peppers

Snacking peppers

Hot peppers

Eggplant

Basil

Summer Squash

Bunching Onions

Cucumber

Sweet Corn

Recipe to try:

Roasted Vegetable Medley

1 medium summer squash, cubed

1 bell pepper, chopped

1 bunch green onions, sliced thinly

1 eggplant, cubed

3 medium carrots

3/4 tablespoon dried oregano
3/4 tablespoon dried CRUSHED rosemary
1 teaspoon dried thyme
1 Tablespoon chopped fresh basil

Coat all veggies in olive oil and seasonings.  Pour onto cookie sheet and bake at 400 for 30 minutes or until tender.  

Week of July 30th-August 3rd

What you may find in your box this week:
Carrots
Potatoes
Yellow, Orange and Red Tomatoes
Chocolate & Sun Cherry Tomatoes
Chard
Bell Peppers
Basil 
Summer Squash
Bunching Onions
Cucumber

Recipes to try:

Roasted Herbed Potatoes and Onions

Ingredients
8 small to medium size potatoes*
2 large green onion stalks*
4 large leaves fresh basil*
2 long sprigs fresh rosemary
seasoned salt
olive oil

 

Directions
Preheat oven to 350° F. Drizzle olive oil over bottom of 9x13 glass baking dish.

Wash potatoes. Cut into large cubes and place in bottom of prepared pan.

Slice onions in 1/8 inch thick circles. Sprinkle over potatoes in pan.
4
Chop basil leaves. Sprinkle over potatoes and onions.

Strip rosemary leaves from the woody stems. Sprinkle over all. Discard stems.

Drizzle olive oil over all. Sprinkle liberally with your favorite prepared seasoning blend (or freshly ground salt and pepper).

Bake at 350° F for 1 hour. Using a stiff spatula, turn mixture several times during baking to avoid burning.

Check doneness with fork. Serve immediately.

Week of July 23rd-27th

What you may find in your box this week:
Chocolate & Sun Cherry Tomatoes
Yellow, Orange and Red Tomatoes
Heirloom Tomatoes
Chard/Kale
Lettuce
Bell Peppers
Potatoes
Basil
​Summer Squash
​Onions
Cucumber
Okra



Recipes to try:

Tomato Tart
Ingredients:
Pie Crust (pref. Homemade)
1 tablespoon Dijon mustard
1/2 cup grated Gruyere cheese
4 medium tomatoes, cut into 1/2-inch slices*
6 ounces Camembert cheese, sliced into 1/8-inch strips
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped fresh basil*
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh thyme leaves
1 clove garlic, finely chopped

Directions:
Preheat the oven to 375 degrees F. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes. 

Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere. Bake on the middle shelf of the oven for 35 minutes.

Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil. 

 

Week of July 16th-20th

What you may find in your box this week:
Chocolate & Sun Cherry Tomatoes
Golden Jubilee & Red Tomatoes
Basil
Kale
Jalapeño Peppers
Bell Peppers
Cucumber
Summer Squash
Bunching Onions
Blue Cornmeal

Recipes to try:

Pico de Gallo
Ingredients:
  2 medium tomatoes*
  3 small onions*
  1 or 2 jalapeño peppers (to taste)*
  1/4 cup of cilantro leaves
  1 lime
   salt to taste

Directions:
Very finely chop tomatoes, onions, cilantro and jalapeño(s). Mix together in bowl. Halve and squeeze lime juice over mixture. Add salt to taste.

Enjoy! Experienced cooks may want to make tortillas out of the blue cornmeal* to accompany the pico de gallo!


Blue Corn Atole
Ingredients
   1 cup blue cornmeal*
   4 cups water, divided
   1 teaspoon table salt  
   1/4 cup shaved piloncillo
   1 cup cold milk
   Optional: garnish with pad of butter

Directions:
Heat a medium sized sauce-pan or dutch oven over medium heat.

In a medium bowl, combine cornmeal with 1 cup of water and whisk vigorously, removing any lumps.

Add to cornmeal water to hot pan and whisk immediately and vigorously. It will bubble and quickly turn into a deep blue-ish purple hue.

Add remaining 3 cups of water, salt and piloncillo and continue to cook over medium heat for about 90 seconds, until mixture is thick and creamy and the piloncillo has melted and dispersed.

After mixture has bubbled and thickened, remove from heat and whisk in 1 cup of cold milk. This step makes the drink creamy and cools the mixture so that you can drink it.

Serve immediately in mugs and top each with a dot of butter.



*may be included in CSA box