Steve’s Update for 7/6/11

Climatology 2011:   Some rain here and there, and a couple of promising days of moist air.  More to come.  Soon, not a moment too soon!

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: The cows are doing fine.  There is more shuffling and moving about, from pasture to pasture, etc, that needs to be done this week.

This week’s cheese and herd share update:   Daily small steps are being taken to improve the cheese room.  We are working out a reorganization of the utility areas around the farm house to create more space in the cheese room by moving the solar and electrical generating equipment.  It is hard to tell how big that job will be, but we feel that we are getting closer to calling for a “pre-inspection” review of the plant.  At that point we will have another major expense to shoulder, a machine that tests the milk for the presence of antibiotics, which are not allowed to be present in the milk.

We feed hay and pasture our cows, they get a few scoops of a grain mix when they are in the stanchion getting milked,  If we treat a cow for any illness, her milk is withdrawn from the supply  according to the specifications of the medication.  But because big dairies have been having antibiotics show up in the milk, all dairies have to test for it.  Sometimes it appears there is no end to the $$$ needed just to milk 8 cows and to turn 15-20 gallons of milk into cheese every day.

This week’s cheese share includes: Garlic basil mozzarella and Salado Jack from Mesa Top.


Mesa Top Protein update:  Pork should be available by mid July.  We ran short of the beef we have been offering as lean ground beef.  This gives me a chance to clarify:  All of our ground beef is lean, even what we have been offering as regular ground.  A typical ground beef is 80/20 (meat to fat) or even 75/25.  An 85/15 ground beef is considered lean.  All of our beef is 85/15 or higher (less fat).  We had some beef that was EXTRA lean, and from time to time that may happen, but for the future, we may end up only offering a lean ground beef.  We have heard from members who have used both types that they are indistinguishable.  That has been our experience here at MT as well.  We are taking in another young bull, who mainly yields ground beef, so we do not expect to run out.


This week’s Veggie/Share Update:    The organic cherries from Paolo Lugara’s Sage Creations farm in Palisades have made it in, and we will be enjoying them for a couple of weeks.

We have carrots and beets from Los Poblanos, onions from Vida Verde, and kale/mustard mix from Gemini Farms.

For salad ingredients we have spinach and sunny sprouts.

Membership news:  Thank you for your investment in the CSA .  We appreciate your continued support!

Steve Warshawer


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