Steve’s Update for 8-23-12

Climatology 2012:  Sporadic rains all around.  Not a lot to report at Mesa Top, but the pastures nearby are growing well.  Most days look promising.

Fall is almost here and winter is not far behind:  FIREWOOD:  Last year Mesa Top tried to make firewood available to members.  We were wholly ineffective for a number of reasons.  We realize that the best thing we can do is to organize community forestry and wood harvesting days where Mesa Top helps the wood cutters find the right wood and gives training on the forestry best practices and everyone cuts for their own use.  If you are interested in being part of a community forestry and wood harvesting day, please contact stevew@plateautel.net .  If we get strong enough response, we may be able to offer wood for delivery.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:   The cows are looking great out on the pastures.  Decent grass growth and generally cooler conditions are working well for them all.

This week’s cheese making update:  the hiatus in cheese production continues.  We will not resume milking until the next group of caves is born later this fall.

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

This week’s Veggie/Share Update:  The peaches resume this week, with Synergia Ranch as our provider.  There will likely be several more weeks and then we will transition into apples for a while.  We are also working on processing (blanching and freezing) a quantity of them for the coming winter.

This week we also include our once-in-a-while piece of farmstead, artisanal cheese from Mesa Top.  Most members will receive our asiago.

The produce in your share this week includes a smaller number of items than last week.  This is something we have observed over the years:  that too many items too frequently frustrates members because it takes more time to develop recipes to use them all, which can lead to waste:  stuff gets lost in the back of the fridge or crisper

So after a very diverse week, we follow with a simpler one:  Leeks from Talon de Gato, Chard from Synergia Ranch and Shishito peppers from Rancho La Jolla.  For your salad we also include lettuce mix from Mesa Top.

Membership news:  Help us spread the word and sign up more members!  We add $10 to your Farm Account for every member you refer.  With the great variety of summer produce, and with a terrific fruit year here in New Mexico, this is the most exciting time in the CSA season!

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

Steve Warshawer

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