Malandro Farm News

It's getting pretty full in here!!  

Our classic New Mexico wildly changing weather is keeping us on our toes, from gusty wind to temperature drops, but we keep our crops cared for and protected so your bellies can stay full of our healthy veggies.  We are grateful for staying connected, hearing from you about what you're doing with our veggies, and as always, we look forward to seeing you in person at a market or the Abiquiu pick-up.  

Read on below for CSA news and the weekly recipes!

CSA SESSIONS & SINGLE BOXES 

We're heading into our 4th and final week of the MAY/JUNE CSA.  

 

For those who have been enjoying the single boxes and would like to do so again, please go straight to the website with the links below and place another order.

SANTA FE & TAOS 6/13/2020 (Saturday) SINGLE BOX

ABIQUIU 6/16/2020 (Tuesday) SINGLE BOX

 

If you've decided the 4-wk CSA is for you, Now Is The Time! Go ahead and sign up for the JUNE/JULY session (June 23, 30, July 7, 14) with the links below.

SANTA FE & TAOS June/July CSA

ABIQUIU June/July CSA

 

We can accept PayPal online at the time of your order, or you can choose Offline payment and bring cash, credit, and check payments to the pick-up.  

 

We are doing our best to keep track of CSA shares and single boxes so that everyone gets a nice full bag of produce.  Please be sure to help us as well by placing your orders by the end of the day Thursday June 10.  If you miss the cutoff for ordering, you can always message us to see if there's still boxes available, but ordering by Thursday is a guarantee you won't miss out.

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If you will not be in town for 1 of your 4 weeks, share it with a friend!

In any case, if someone else is coming to pick-up for you, please be sure to let us know.

SANTA FE & TAOS MARKET

We are excited to confirm that we will be at both of these markets every Saturday.

Cash, credit, and check, plus WIC/EBT are accepted at these Farmer's Markets.

 

Continued note of reassurances...We are still absolutely doing our best along with everyone to keep each other healthy, maintaining all the safety protocols, and still make sure you can have fresh nutritious, locally grown produce.  You will find us in masks and gloves and following the mandates set by the farmers markets for social distancing and pre-packaging, minimizing risk at every pick-up location. We ask that you also be respectful and minimize risk to yourself and others by following the guidelines as well, and let us know if there is more we can do to help you feel safe about ordering and picking-up your produce.

SANTA FE FARMERS MARKET

1607 Paseo de Peralta / 87501

Saturday Pick Up Window:

7:00am - 1:00pm

 

Order weekly boxes by Thursday before or come visit us and choose from what's on display.

 

Next 4-wk CSA Session:

June 20, 27, July 4, 11

Sign up by June 18

TAOS FARMERS MARKET

400 Cam. de la Placito / 87571

Saturday Pick Up Window:

7:30am - 12:30pm

 

Order weekly boxes by Thursday before or come visit us and choose from what's on display.

 

Next 4-wk CSA Session:

June 20, 27, July 4, 11

Sign up by June 18

ABIQUIU MARKET

Parking lot adjacent to the US Post Office, across Hwy 84 from Bode's / Sharing same space as the Abiquiu Farmers Market which begins June 2

Tuesday Pick-Up Window:

4:00-6:00pm

 

Weekly boxes available!

 

Next 4-wk CSA Session:

June 23, 30, July 7, 14

Sign up by June 18

RECIPES

This week we were thrilled to partner up with our good friends Freshies of New Mexico.. meaning you've got gorgeous oyster mushrooms to enjoy.  Plus, our first summer garlic scapes, which are the light and fresh veggie you didn't know you could do so much with.. until now. 

GARLIC SCAPES THREE WAYS - Grilled, Pureed, and Buttered

 

First up, nice and easy, toss your scales in a bit of oil and throw them on a hot grill, right over the direct heat, let them sit for a few minutes, give them a flip, then wait just a couple more minutes for that perfect bit of char.  They'll be nice and soft like asparagus, so scoop them off the grill onto a plate and serve with a sprinkle of sea salt and squeeze of lemon.. or a dash of hot sauce.

*

Next up, use your favorite hummus recipe and swap out the regular garlic heads called for with your fresh scapes.. or your leftover grilled scapes.  It will give your hummus a new flavor profile and a great green color, too.

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Last but not least, whether you use a real cream butter or an alternative, prepare to take it up a notch. Start by cutting your scapes into slices on a diagonal and throw them into a small bowl. Add in fresh herb leaves of your choosing like thyme and rosemary, then crush the scapes and herbs to release their flavor. Mix in your plain butter and then either use it right away or store it in your fridge for anytime- get creative with it!

 

TERRIYAKI MUSHROOM STIR FRY

 

INGREDIENTS

2-5 oyster mushrooms (use your judgement as the size can vary)

2-3 tbsp soy sauce or tamari

1 tbsp mirin or sub rice wine with a bit of brown rice syrup or maple syrup

1-2 tbsp peanut oil or sub your preference

1 green onion or garlic scape diced fine

Plus optionals...

1 sliced red chili

white pepper, sesame oil, and sesame seeds all for garnish

White Rice or sub your pref, for serving

 

DIRECTIONS

  1. Cut your oyster mushrooms in a way that makes sense and is appealing to you. The image above shows it as slender slices similar thickness to how you would cut cheese from a block. However you decide, once cut transfer them to a big plate.
  2. Combine soy sauce/tamari + mirin/rice wine in small bowl and mix well to make your marinade.
  3. Distribute the sauce over the mushroom plate and gently mix around until the mushrooms are decently covered.
  4. Marinate for 15 minutes. 
  5. Add *some* of the oil to your skillet and heat over medium high until warm, then add green onion/scapes (+red chili if you like) and stir around a bit. You’ll be cooking the mushrooms in batches, spreading them out so they don’t overlap, and then saving any extra marinating liquid for later.
  6. Grill ‘shrooms without stirring. When the skillet gets hot, turn to medium, or low if the skillet starts to smoke. When the bottoms of your mushrooms are golden, flip with your tongs or spatula to grill the other side. Keep grilling and flipping, until both sides turn golden brown, with slightly charred edges. Maybe 8ish minutes, but it will vary depending on your stove and the way you cut your ‘shrooms.
  7. Once grilled, transfer the mushrooms to a plate and set aside. Batch 1 is done, keep going…
  8. Add a little more oil and green onion/scapes and cook more mushrooms until all done. The cooking process will be shorter this time, since the skillet is already hot. Adjust heat between low and medium to cook the mushrooms slowly, yet with the skillet remaining hot. The mushrooms should be slightly charred and dehydrated without getting burnt.
  9. When the last batch of mushrooms is cooked, add all the previous mushies back into the skillet.
  10. Pour the saved marinade over the mushrooms. Cook over medium low heat until the liquid is absorbed, it won’t take long.
  11. Serve alongside the steamed rice, garnish with some of your fave options or those suggested.

Don't forget we still have our homemade Tomato Jam & Goat's Milk Soap you can add to your order for pick-up any week, so let us know what we can bring you.

Chai Spice, Lavender, Calendula, Poppymint, Eucalyptus, Fennel Charcoal

Thank you again, from our hearts to yours.  We are grateful to be able to keep doing what we love, what is meaningful to us, and we support those in the world doing what is meaningful to all of us.  We believe in the importance of nourishing our bodies and spirits, justice and equality.  

 Your support is appreciated by our whole family.  We look forward to seeing you soon!  

 

Please use the website linked below to place an order or use the Contact Form to say Hi.  You can also email lisabella.anderson@gmail.com directly with any questions or requests.

Organic Vegetable Farm | Malandro Farm Organics | United States

New Mexico Family Farm Growing Organic Fruits and Vegetables - Malandro Farm Located in Abiquiu, Serving the Santa Fe, Taos, and Espanola Valley Regions - Farmers Market Box, CSA, Soap, Jam, Goats

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