Steve’s Weekly Update 3/28/12

Spring thing:  Compost is happening…  if you need some let us know. We have loaded it out for two members so far and it is beautiful.  Rich and dark.

Climatology 2012:  Record heat this past weekend.  The ground is dry and powdery, like I have seen in June after a spring of dry heat.  There was a controlled burn in the National Forest, and the flames could be seen from the farm.  People are worrying about the coming fire season, and for good reason…

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  We moved 15 cows onto the state lease land that has been well rested and has lots of grass.  Most of these cows came back from Roswell this past weekend and they look GREAT!  It is a nice feeling to see cows walking and grazing contentedly on the new pasture.  We have a group of 10 heifers that will all have their first calves late this fall or early winter.  These will be the core, starting herd for Dominic, whose milk plant should be ready to operate by then.

This week’s cheese making update:   We got the results back from Dustin and Alf’s plant inspection and product testing.  Dustin commented that the test results were very good!  We are now trying to shift gears into finishing the items on the “to do” list so that we can pass inspection and attain grade A status.

This week’s cheese share includes: hot pepper jack and provolone

Mesa Top Meat (Protein) update:   Mesa Top beef is back!   We look forward to your orders.  We are out of pork for the present.  Our next two piggies are not quite ready for your table.  We will keep you posted on that.

This week’s Veggie/Share Update: The farms nearest to us are beginning to come on line with 2012 planted and harvested crops:  In this week’s share we offer our second week of spring vegetables from one of our northern farms:  Red Mountain’s red chard.  We also have radishes from Agricultura Network in the South Valley of Albuquerque.  And we have cluster tomatoes and yellow bell peppers from Preferred Produce in Deming, and sunflower sprouts from Sungreen Living Foods in Santa Fe.

Our fruit selection is smaller than it has been, as we are including only Valencia oranges from Patagonia Orchards in Arizona.

We fill out the share with Quinoa from White Mountain Farm in Mosca, Colorado.

Enjoy the increasing variety, and thank you to the farmers who work to get early product to our tables.

Membership news:  Please keep referring new members!  We add $10 to your Farm Account for every member you refer.

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

Steve Warshawer


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