Steve’s Weekly Update 1/19/12

Climatology 2011:   Our dry spell ended with a warm, wet storm Sunday night and Monday.  And windy cool weather has followed.  Mud is everywhere again.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: Dominic is having a great time with the cows we brought to him.  The remaining herd up here is much more manageable.  Now instead of  1500 bales of hay lasting 2.5 days it lasts about 5 days.  Robert Quintana says he can spare us 8 more big bales.  That should get us to mid or late March.  There is a rumor from one of our Santo Domingo Hay growers that his cousin has found some alfalfa.  That would be a big help.

Hopefully we can concentrate on getting the leased land ready for cows in mid March, as we will be bringing a number of them back from Dominic’s then.

This week’s cheese making update:   The cheese room is almost ready to show.  The electrical upgrades are looking good.  It seems like the construction will never end, but it is progressing.

We are done making feta for a while.  Our first batch reaches 60 days of age at the end of next week.  The early batches are more dense, but very flavorful (I admit, we do sample them before they reach legal age).  Within 4 weeks we should have enough to pack a share for all members.

We are pleased to include our soft (not mushy and runny, but not hard as a rock) jack cheese.  This product reflects our modification of the recipe to slow down the process of separating the curds from the whey.  The slower process leaves us with a “fluffier” loaf.

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

Mesa Top Meat (Protein) update:   Beef in stock again for the first February distribution.

This week’s Veggie/Share Update:  Our local produce selection contains carrots from Romero Farm, stored at the Beneficial CSA walk-in cooler, and beets from Gemini Farm, from their root cellar.  As they remain in storage some white root growth is often evident on the carrots, but it scrubs off easily.

We have 3 neighboring states also represented:  Cloud Cliff seed bread, with New Mexico organic wheat, milled into unbleached white flour in Dawn, Texas.

Also Arizona sweet oranges, and quinoa from White Mountain Farm in Mosca, Colorado.

This along with the Mesa Top medium jack cheese.  Enjoy!

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

Steve Warshawer

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