Steve’s Weekly Update 3/14/12

Spring thing:  Compost is happening…  if you need some let us know

Climatology 2012:  Spring is here!  There is green grass growing wherever the sun is shining and the ground is moist.  I heard a report that this winter is the 4th warmest in recorded weather history in the contiguous 48 states.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  Many of the cows that are in Roswell will be moving north in the next couple of weeks.  We are finishing up work on another pasture leased from the State Land Office, and that will be their spring/summer/fall home.  That pasture is a couple of miles from the farm, and we will be hauling water to them.  The grass should be plentiful as this pasture has been rested for a long time.

This week’s cheese making update:   We are scheduled for our site visit with NM Dept of Agriculture Dairy Bureau on March 20th.  Meanwhile the finishing process continues and the facility is rounding into shape.

This week’s cheese share includes: green chile cheddar and asadero.

Mesa Top Meat (Protein) update:   I will be picking up the beef in Roswell this weekend and 1/4s and 1/2s will be available for delivery after that, and family beef packs will be back on the market place, available at distribution next week.

This week’s Veggie/Share Update: We have had some problems with quality and quantity from Preferred produce the last couple of weeks.  Unfortunately this is pretty common with new farms and distribution processes.  We are making some changes in the communication process with Preferred, so Dena will be working with them directly, and the La Montanita coop warehouse will be facilitating transport and delivery.  This should help.   We are counting on Preferred for some of our variety over the next month or two, so these “growing pains” are well worth the effort!

This week our produce offering is again somewhat limited, as we work out the kinks in supply and timing with Preferred.  We have spicy daikon sprouts from Sungreen Living Foods and Cluster Tomatoes from Preferred.  The tomatoes are ripening extremely quickly all of a sudden, as the heat has come up in the South.  SO this week’s tomatoes are ripe and ready to use.  They will not hold as long as we ordinarily would like.

We also have bolita beans from Patchwork Farm in Estancia and Organic apple juice from Big B’s Juices in Hotchkiss, Colorado.

And we have a piece of Mesa Top’s Cheese, this time the share will feature our Salado Jack.

We hope to tip the balance back toward produce next week!

Membership news:  We handed out new fliers and new postcards the last two weeks 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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