Steve’s Weekly Update 1/11/12

Climatology 2011:   we rarely experience “average,” but lately this winter has been just that.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: Over the weekend I got 2 trailer loads of cows down to Dominic Batista in Roswell.  He is thrilled!  He wanted to buy these Ayrshires from Pat back in 2007 but lost out to me.  Now he is happy that I got them and have built up the herd.  We have only a dozen cows (and 5 beautiful little heifer calfs) left at the farm.  It is starting to feel manageable.

This week’s cheese making update:   The cheese room construction is accelerating toward readiness for the Dairy Bureau inspectors.  The electrical service is neat and tidy.  New waste water lines and better routing of water lines are next up.  We have to spend time cleaning up the floor, and assessing what may need to be done to make it easier to maintain.

Does anyone have a dishwasher or stainless steel counter tops that they do not need?

Meanwhile the cheese making goes on.  We hope you enjoy the samples of our soft jack cheese that will be available to you at distribution this week.

This week’s cheese share includes: Soft Salado jack and other artisanal cheese.

Mesa Top Meat (Protein) update:   Beef in stock again within 2 weeks.  The successful delivery to Dominic got the ball rolling again.

This week’s Veggie/Share Update:  Well it is getting kind of tough to find local veggies now…  So we are into the time of year when the share includes more dry good and more fruits from neighboring regions.  We will feature locally produced sprouts regularly, and any other local produce items that we can secure, but for the next few months we are going “regional” and non-perishable…

This week our only vegetables are organic avocados and  Salvador Corona’s local onions.

We also have Heidi’s famous raspberry jam, organic pinto beans from Fox Den Farms in Southwest Colorado, organic apple juice from Big B’s organic juices in Hotchkiss on the Western Slope of Colorado,  atole (toasted blue corn meal) from Tamaya at Santa Ana Pueblo, and organic red chile powder from Seco Spice in the lower Mesilla Valley, at the New Mexico – Texas state line.

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

Steve Warshawer


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