Steve’s Weekly Update 3/7/12

Spring thing:  COMPOST!  I wrote up some detail on compost availability last week.  If anyone is interested in Biodynamic compost for their garden, or in helping underwrite the cost of the farm’s support for community gardens, let us know.  Call Amy at 473-1403 to arrange purchase and delivery to the Milagro Community Garden.

Climatology 2012:   We had an overnight low near zero at Mesa Top last Sunday morning!  Alternating warm weather and windy, cold weather.  This is what passes for spring!

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  More calves born, the cows are healthy.  The hay costs are still over-the-top.  We have to be smart and sell some cows and produce as much meat for interested members as possible.

This week’s cheese making update:   We have reached out to the NM Dairy Bureau, attempting to arrange a “pre-inspection visit,” to focus on final design details.  We need to be sure those final details are completed to their satisfaction.  Hopefully in the next week or two we will have our finishing check list.

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

Mesa Top Meat (Protein) update:   Our next 2 beef are aging at Pecos Valley meats in Roswell.  We should have them available for delivery in two weeks!

This week’s Veggie/Share Update: This week we have organic greenhouse peppers from Preferred Produce in Deming.  We planned to distribute their cucumbers also, but there will be one more week delay until that is possible.  Hopefully next week.

We have a strong root crop offering this week, including tasty fingerling potatoes from White Mountain Farm, beets from Gemini Farm, and parsnips from Root Cellar Farm.

We also have Arizona oranges, and Mexican avocados, to round out the share.

We are beating the drum now regularly for increasing variety of increasingly local vegetables!

Membership news:  We handed out new flyers last week for each of you to post and hope we get some new members from that effort.

Thank you for your investment in and support of the CSA .  We appreciate your continued support!

Steve Warshawer

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