Steve’s Weekly Update 5/25/11

Climatology 2011: This is a repeat message:  still dry.  What more is there to say?  At least it is generally cool…


This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  The momma cows out on range have moved to the next pasture.  We are fortunate to have been rotating our pastures well through the last few years and to still have some grass.  There is still some growth of cool season grasses, so they are eating live greens, which is best for them.

I visited our herd of heifers and young steers at the Bennett’s in La Puebla where I lease some grass pasture and there the grass is lush and growing well because they irrigate from an acequia.  Two of the heifers there are nearly two years old and big enough to breed.

I have mentioned that I breed first calf heifers later than most, to allow them more time to grow, and hopefully to give them longer healthier, more productive lives.

This week’s cheese and herd share share update:  Sorry that our planned open house and cheese tasting this weekend did not wok out for anyone,  We will plan for another even in June.

Not much response either to our herd share offer for raw milk.

Another “bi-product” of cheese production that is nearly ready is our pigs.  We bought four weaned piglets several months ago and have been raising them on whey and a little milk and wheat.  They are living outdoors with plenty of good dirt to root around in and fresh air and clean surroundings.  They are ready to go to processing in June and we will have some outstanding pork then.

The system that we are creating that originates with the milk cows and creates an interconnected, interrelated series of activities and products is an example of the holistic/integrative processes that are central to Biodynamic Agriculture.  It all begins with the cow, through the alchemy of sun and water and grasslands, a web of life is created that ultimately makes possible the production of many different types of food, and the rearing of many types of livestock,  on healthy soils and healthy landscapes.

This week’s cheese share includes: Ayrshire Salado Cheddar and Hot Pepper Jack.

This week’s beef family pack update:  This week’s family beef pack includes a 4 lb roast, 2 1.5 lb steaks, (a t-bone and a sirloin) and 3 lbs ground beef.  This is pretty much representative of what we have been putting into the beef family pack since we began offering them.

This week’s Veggie/Share Update:  Be careful what you ask for, you just might get it!  Are you ready for a whole lot of vegetables:  2 bunches each of carrots and beets, a bunch of rapini or arugula, salad mix, a head of lettuce, peas shoots and kale.

Very likely the variety will be a bit less next week and we may also have some grocery items in the mix still, from time to time, so DON’T PANIC if this seems like a lot of veggies.

Remember that the beets will store very well without tops, as will the carrots.

The Kale and Rapini and beet tops will steam or saute very well.  Do you have any quinoa left?  This would be a great late spring meal, quinoa and steamed veggies.

Fruit is in the works, probably 2 to 3 weeks out until we see New Mexico apricots and cherries.

Enjoy!  It keeps getting better!

Membership news:  Thank you for your investment in the CSA .

We appreciate your continued support!

Steve Warshawer



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4 responses to “Steve’s Weekly Update 5/25/11

  1. Linda Young

    Hi Steve! I at least meant to let you know that I’m interested in the milk share!! I apologize if I didn’t. It is an exciting prospect and I’m looking forward to it! Also looking forward to the next time you have an open house up there!

  2. Steve,
    Jack and I would like to attend your open house events however our business is always open on Saturdays until 3PM. Is it possible to have an Open House on Sunday?
    We grow Biodynamically on our vineyard as well as our home. We sure would like to see what you’re doing at the farm.

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