Steve’s Weekly Update 7/20/11

Climatology 2011:   Back to the furnace:  hot and dry.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: the disaster relief paperwork has not arrived in the mail.  Additional hay bill, for cows who, but for the drought, would be doing fine on pasture, is $150 per week.  I am fortunate to have so many contacts at the Pueblos where I work with MoGro who grow good hay on small fields and are willing to sell for more reasonable prices.  The price of commercial scale hay is up about 40% from a year ago.

This week’s cheese and herd share update:   Cheese cheese cheese!  We hope to receive some feedback from members about last week’s cheese delivery.  Remember that we are also making fresh (pasteurized) mozzarella, along with our Salado Jack.

This week’s cheese share includes: a variety of artisanal cheeses.

Mesa Top Protein update:  I picked up the pork and beef late yesterday and got it home and we will sort it out and develop a pork share that will be available on the market place Friday.  Our butcher remarked that the pork was very, very good1  We will not have the smoked/cured ham and bacon back for a while yet.  But we have lots of chops and steaks and the like.  There will be a more complete list along with the pork share offering.

All of the meat is stamped “not for sale” but remember that applies to retail establishments.  We are not subject to that constraint as a voluntary COOP.

This week’s Veggie/Share Update:    The organic cherries from Paolo Lugara’s Sage Creations farm in Palisades continue for one more week.  We also have melons from Los Poblanos.

This week we also have carrots, from Vida Verde, tomatoes one more time from Agricultura,  chard from Synergia ranch, and our special treat of the week is basil from Vida Verde and the legendary Matt Romero.

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

Steve Warshawer

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