Steve’s 5/16/12

Climatology 2012:  Several days of cool and overcast weather, and some small rains.  We missed a big storm that blew by the west of us, with up to an inch or two of hail on the ground.  Hail at this time of year would have been pretty good for us.  Without a lot of tender plants out in the field yet, the benefits to the growing grass and pasture would have far outweighed the damage done to tree and plant leaves.  Hail almost always is the proverbial cloud with a silver lining.

Announcement:  Our realtor is showing the Mesa Top Farm homesites to the first interested CSA member today.  We have a lot of good info on cost effective sustainable home designs, created by our builder partner, that have been tailored to this area.  If  you are interested in learning more, let me know at stevew@plateautel.net.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  We have two neighbors with a total of 40 acres who have agreed to controlled grazing on their land.  We are reaching out to their immediate neighbors, in hopes if increasing the area for grazing, to begin next week.  We will be controlling the cows by providing an MT staff or family member, probably on horseback, to watch the cows and keep them away from anywhere that they could cause trouble.  If there are any saddle savvy cow herders out there who would like to spend an afternoon watching cows eat grass, let us know.

We are very appreciative of the neighbors who have agreed to this, as we are very worried about the fire danger on ungrazed range land.  It is perfect timing to get the grass down and be ready for a more diverse, robust, regrowth of grass, when the summer rains come.   When the ground has been grazed properly, and then the rains come, the response is remarkable!  Green and lush and quick.

That is what healthy grassland in our ecosystem is supposed to do!  We also include two articles written by Mark Duran, one of our neighbors, about his experience with and understanding of our ecosystem. See links at bottom.

This week’s cheese making update:  With the end of school this week, we hope to create a cheese making volunteer and learning program.  Watch for details, coming soon!

Soon we will taste ourt first wheel of Muenster, as it will be 60+ days old.  As with most of our recipes, we are expecting something unique.  We have not been able to get the orange rind to form on theses wheels, so we know that we are getting something different than a TRUE, commercial muenster.

We hope it is good enough to offer it next month as our occasional contribution to the weekly share.

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

Mesa Top Meat (Protein) update:   Pork and Beef processing are set for late next week, and will be available again to CSA members by the second week in June.

This week’s Veggie/Share Update:  The transition to spring filed crops is slowly continuing.   The cool weather will slow things down somewhat.

This week we have more great organic greenhouse products from Preferred Produce in Deming:  Lettuce, tomatoes, and a special treat: basil!

We also have green onions and radishes from Espanola Valley Farms.

And we have the monthly cheese from Mesa Top:  this time we are sending our oldest cheddar, grated and vacuum packed.  These cheddars are all 8 or 9 months old.  They have a good strong flavor, and should go well in soups or even sprinkled on salads!

We also have a rare treat, live tomato plants from Talon del gato farm.  You will receive either Sungold ( a very popular sweet orange cherry tomato, produces from early August to frost) or  Stupice ( a rich flavored juicy 2-3 oz tomato that does very well in our climate with its cool nights, producing lots of tomatoes from late July to frost).  Both are good choices for occasional gardeners and our climate.

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

pj

biological process

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