For many folks around New Mexico March means one thing: WIND. While some of us dread the spring winds and the allergies they often bring, farmers see the winds as a marker of a new growing season! We have word from a few of our farmers that their vegetable starts (like the little guys in the photo above) are thriving and are getting ready to be planted once the nights warm up a few more degrees. With all of the moisture we've gotten this winter, especially up north, farmers feel confident that it will be a fruitful season!

In the meantime this means a little less variety in what we have access to locally. Farmers are getting to the bottom of their winter veggie stock, like carrots, squash, and hearty greens. Not to fear! We still have access to fresh lettuce and watercress from Silver Leaf Farms thanks to their hydroponic setup, as well as potatoes from White Mountain Farms and hydroponic tomatoes and cucumbers from Preferred Produce in Deming. We try hard to source as much locally as we can all year long, but some parts of the year are easier than others. When we can't source our share locally we strive to supplement the 2-3 local items in each share with organic items. We want to be sure that we are always offering the highest quality produce for all of our members year-round!

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Last week a group of 9 students from Jessica Rowland's Food Systems class, part of the UNM Sustainability Studies program, came to MoGro to volunteer. We gave them a brief tour of Roadrunner Food Bank and chatted about our food sourcing, waste, composting and distribution to give them a feel for how a food-based nonprofit fits into our larger food system. The students helped to pack out Weekly Shares, while our loyal weekly volunteers shifted gears and repacked our dry goods, like flour, blue corn products, rice, and beans. With a recent uptick in orders we have noticed our grocery items selling much quicker. We depend on large groups of volunteers to help us repack, so we're extremely grateful for them when we have them!

Our volunteers are extremely valuable -- we rely on them to make each week happen. From packing to distributing, volunteers are involved in every step along the way. There isn't a week where our Weekly Shares are not packed without the help of our volunteers. After the Shares are packed they are sent to different pickup locations, which are run by volunteers. We would like to express our gratitude to all of these fine folks!

If you are in the Albuquerque area and are interested in joining us for one of our packs on Tuesdays evenings from 4 - 7 PM we would love to have you. Email shelby@mogro.net for more info.

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During the fall and early winter we are able to get carrots from Schwebach Farm in Moriarty through La Montanita Coop Distribution Center. This is a connection that we are so grateful for year after year. This year in particular we have received an outpouring of positive feedback from our members about the carrots from Schwebach Farm - namely that they're sweet and super flavorful. Carrots sweetness is at its peak in the fall because the colder temperatures converts the natural starches to sugar. It's a bittersweet moment as we offer the last of the winter carrot harvest. The carrots in this week's distribution are the last carrots from the 2018 winter harvest at Schwebach, but we have confirmation they will be back in October of this year!
One of the perks of sourcing locally is getting familiar with the offerings of each season. We've heard that some of you got pretty creative with your carrots to keep it exciting each week. We're looking forward to another growing season and seeing more of everyone's summer favorites in just a few short months.

Most of our members pick up their weekly orders at a location that is the most convenient for them, but that means not getting to experience what's going on at other sites each week. Here are a some highlights from a few different MoGro pickup locations!

Española: The Española Valley Eagles reached out to us a few months ago interested in starting a site in Española. With their support and willingness to go the extra mile to start a distribution, we are happy to announce their first distribution will be March 06, 2018. 1217 S. Riverside 3 PM - 6 PM

La Familia Alto St. Clinic: As of a few months ago we have a new Food Champion at this site, Jeanette! She is knowledgeable and supportive. She now sets up in the front lobby of the medical center. Her new spot has made her more visible and has contributed to the increasing participation at this location!

La Familia Southside Clinic: Our loyal Food Champion at the La Familia southside location, Sura, has been supporting our members week after week for two and a half years! Like Jeanette, Sura is now in a more visible location in the new addition to the La Familia southside clinic, which is helping bolster participation!

La Familia Dental Clinic: This is one of our newer sites in Santa Fe conveniently located next to the Santa Fe Community College. We've had great participation here from the start and are excited to continue to support this site as they grow.

Santa Ana: The MoGro pickup at the Santa Ana Pueblo Tamaya Wellness Center has started selling extra Shares and grocery items in a market-style setup. So far it has been a success! Stay tuned for more details.

Santa Fe Indian Hospital: A new site as of July 2018 that has quickly grown to be our largest site with the highest number of members each week. We have a passionate Food Champion here, Tina, who is constantly striving to better support and serve her site and community.

Sandia National Laboratories: The pickup location at the Thunderbird Cafe has a new champion! Prior to November this was a self-sufficient site where members would pick up their orders without a Food Champion there to help. We now have someone staffing this distribution to help members pick up and spread the word to passers-by.

Coyote Willow Family School: Our only pickup location in Rio Rancho is steadily growing. We're happy to be working with our new Food Champion, Rutyana, who picks up orders in Albuquerque each week to drive them back to her community!

Mountain Mahogany Community School: This site is steadily increasing and one of our only sites in Albuquerque where we're selling extra Shares that haven't been pre-ordered. Each week the participation goes up and the extras are selling like hot cakes thanks to our Food Champion and advocate, Melissa!

Pecos Valley Medical Center: We have received so much positive feedback from the members picking up at this new site in Pecos. We've heard time and time again how grateful these folks are to have more fresh produce available in their area. We're so excited to work with smaller and more rural communities to help increase access to healthy food!

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Have you ever tried guava? While this fruit may seem exotic, it is really delicious and simple to eat! Guava is native to the warm tropical areas of the U.S. including Florida and California. The flavor is delicate and floral, like a mix between a strawberry and pear. When ripe, the whole fruit is edible (skin and all!) and does not take much work to prep.

After rinsing the outside off the guava with water, it is ready to eat. Slice up the guava like you would an apple, and don't be afraid to eat the whole slice, rind and seeds included. The rind of a guava has more vitamin C than an entire orange! If you prefer not to eat the rind, use a spoon to scoop the flesh of the fruit out, like you would an avocado.
When is it ripe?
When a guava is ripe, it goes from dark green to a lighter, yellow-green color. A fully ripe guava may have a slightly pink hue to it. The fruit should be soft and give under your fingers when gently squeezed. Also, use your nose! A ripe guava will smell sweet through it's skin, letting you know it is ready to be eaten.

How do you store it?
Allow hard, unripe guava to ripen at room temperature. To speed up the ripening process, you can place the guava in a paper bag with a banana or apple. Just remember to check on its progress so it doesn't get overly ripe! When guavas are fully ripe, they can be stored in the refrigerator for up to two days. Sliced guava can be frozen to last longer and be used in smoothies.

Why Guava?
One of the main goals of our weekly share is to make fresh produce accessible and affordable. We work hard to provide familiar fruits and vegetables, and strive to source local and organic whenever possible. During the winter months there is less diversity in what we can source locally. We see this as an opportunity to keep the share exciting by offering non-local seasonal produce (guava is in season from November-April!) that might be unfamiliar so that we can guarantee variety. By sourcing our produce from near and far, we feel that our Weekly Share stands out as a unique way for families to access fresh fruits & vegetables each week.

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A rewarding aspect of our efforts at MoGro is partnering with organizations that work tirelessly to support our communities, such as the Transgender Resource Center of New Mexico (TGRCNM). TGRCNM "...provides support, community, and connection to transgender, gender nonconforming, nonbinary, and gender variant people and their families through advocacy, education, and direct services" (TGRCNM, 2018).


Early last year Carri, the Food Justice Project Coordinator at TGRCNM, reached out hoping to partner with MoGro. The Food Justice Project uses a multifaceted approach to address food insecurity in the trans community. TGRCNM believes that food is political, and they are committed to reducing as many barriers to healthy food as possible. Difficulty accessing healthy food can negatively impact one's physical & mental health, which is why TGRCNM views food access as a harm reduction strategy. The center is the sole place through which some community members and clients can access food assistance of any kind. Each day there is a daily hot meal served, prepared by volunteers or staff members. Additionally, there is a small food pantry on-site, scheduled cooking and nutrition classes, and transportation to local food pantries. Staff members also help clients apply for SNAP benefits. The center is a MoGro pickup site with pickup times two days each week on Wednesday & Thursday. Check out our website for address & hours.
The Food Justice Project is just one of TGRCNM's many vital services. While some folks just drop in for a hot meal each day, there are countless services that the center offers. For example, free confidential HIV testing, weekly syringe exchanges, support groups, medical care, case management, and an open donation closet for items like clothes, and other necessities.

We feel lucky to be partnered with TGRCNM because the work that they do is crucial to reducing harm and providing support to transgender, gender nonconforming, and gender variant people in our communities. Check out their website for ways to get involved with the center, and for more information on the services they offer!

With the ongoing government shutdown, there have been worries about receiving February SNAP benefits. According to the New Mexico Human Services Department, February SNAP benefits were issued in full on January 20th. The issued funds will be for all of February, so if you are a SNAP participant, keeping a budget in mind is a good idea!

The USDA is able to continue SNAP funding through February due to a short term funding bill. This funding will also continue to cover school lunch programs, food distribution programs on Indian reservations, and child nutrition programs including WIC for the upcoming month. If you have concerns about your SNAP funding feel free to contact us or ask your Food Champion. Our goal is to continue to provide access to fresh produce and support our communities! info@mogro.net / / 505-216-8611

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​​While bok choy might be a Weekly Share regular, it can still feel a little daunting to look into your MoGro bag to have a head of leafy greens staring back at you. Bok Choy (AKA Chinese white cabbage) has a large white bulb on the bottom with long celery-like stalks and dark, leafy greens on the top. Fun fact: it’s all edible!
 
This is a great leafy green to introduce into your died if you’re new to cooking with greens. The flavor is so mild that it’s hard not to like.
 
Lucky for us, bok choy is at its prime in the colder months, hence the local bok choy in this week’s Share from Vida Verde Farm. The frost helps to make the bok choy sweeter and helps to five it a fresh, crisp texture.
 
To prep: rinse thoroughly in cold water – there are lots of nooks and crannies for dirt to get trapped in. Shake off and place laying down on a cutting board. Slice off the root end, releasing all of the leaves. Rinse leaves again for good measure. Cut stems from the lead and chop separately. Always add stalks first to whatever you’re cooking (soup, stir fry, salad, etc.) and add the leaves closer to the end so that they don’t over cook.
 
To store: Place bok choy in a produce bag, making sure to remove as much excess air as possible. Place it in the veggie drawer in your fridge. It should last up to five days if stored properly.

Fresh, local greens in January! How lucky are we!? This is possible because of what is referred to in the Farmer World as “season extension.” Season extension simply means that our farmers have strategically developed plans for year-long cultivation. They stagger their planting so that they can harvest their crops for the majority of the year by using greenhouses, hoop houses, row covers and hydronic setups. Season extension materials are used to moderate conditions and extend production across seasons. These materials help lessen the harshness of the seasons. For example, covering rows with cloth row covers inside a protected greenhouse can help keep leafy greens, like bok choy, insulated in the cold winter months for harvest in January & February!

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