Steve’s Weekly Update 9/14/11

Climatology 2011:   The monsoons are “officially” over.  The jet stream is delivering our weather.  Cold fronts racing down the front range.  Colder nights and days.  Fall is here.  Any time now Mesa Top wil have its first very light frost.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: The drought caused Mesa Top to spend money on hay at a time of year when that usually is not necessary. Now it is time to start buying  hay for the winter and we are borrowing money to do it.  I mentioned a month or two ago that all of New Mexico had been declared an agricultural disaster area due to the drought.  I applied for drought relief funds and my application is sitting on someone’s desk and there is no timetable for an answer.   I am fortunate that I have made so many contacts with hay farmers at Santo Domingo and Cochiti Pueblos.  Somehow it will all work out.

This week’s cheese and herd share update:   We brought in a wheel of cheese for Kitchen Angels last week, and Teresa took one taste of it and suggested grating the entire wheel.  So we did, right there in the KA kitchen, using a Quisinart food processor.  The cheese was excellent.  We are packaging some up for this week’s cheese share and for sale and special order on the Marketplace.

This week’s cheese share includes: grated Ayrshire Salado Jack and a hot pepper cheese.

Mesa Top Meat (Protein) update:  This week we will take some of our roasts, which we have lots of , and have them ground, so we will be offering ground chuck and ground round to our ground beef customers starting next week.

This week’s Veggie/Share Update:    This week’s share includes an interesting mix of vegetables including Matt Romero cauliflower, White Mountain Farm green beans,  Gemini Farm eggplant and red potatoes, Synergia Ranch chard, and Vida Verde mixed colored peppers.

This week’s fruit is a Matt Romero melon.

Enjoy the new varieties and the continuing bounty!

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

Steve Warshawer


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