Steve’s Weekly Update 12-5-12

Climatology 2012:  It still feels like late October out there.  We have uncovered the greens in the garden to let them get some night time cold air, and kill off the bugs that have been happily multiplying in the cool, humid micro-climate that multiple row covers creates when the ground is getting colder.  We wait for winter….

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:   Another calf, from a first calf heifer at Dominic’s.  We expect that he will have a fairly busy calving period over the next 6 weeks.

This week’s protein update:  Mesa Top ground beef is in, and family beef packs are still available.

This week’s cheese making update:  We cut into one of our older wheels of Salado jack, almost 10 months old.  It has terrific taste and texture.  We are making Salado jack, as it is our most versatile and simplest recipe.  Watch for an email soon announcing a meeting opportunity for members to discuss the herd share options that are being developed at mesa top.

This week’s cheese share includes: Green chile cheddar and smoked Gouda

This week’s Veggie/Share Update:  This week we have a mixture of fall/winter produce items, including Hubbard squash from Gemini Farm, and carrots and cooking greens from Mesa Top Farm.  The cooking greens are an interesting story:  a large number of broccoli plants at Mesa Top were set out in the garden in early September, and they grew nicely, but were not able to flower into broccoli before the days get too short and the sun gets too weak.  But the plants are loaded with sweet, tasty leaves that look and taste a lot like Collards, so we are distributing them to you now with the made up name “broc-collards”.  They will sauté like a kale or collard, and be even sweeter because they are young plants that grew entirely in the cool of fall and early winter.

We also have 2 fruits from South Texas Organics:  fabulous sweet Rio star grapefruits and Meyer lemons.

From the organic greenhouses at Preferred Produce, we have grape tomatoes and arugula.

And a big splash, a special treat, Mesa Ruiz has juiced the last of our Synergia Apples, and added some of his own apple varieties to make a fresh apple cider that we can hardly wait to taste.  There is just a pint for each member.  We are hoping that we will be able to plan ahead in the future, and work with Mesa and our fruit growers to produce great cider for our members.

Membership news:  Help us spread the word and sign up more members!  We add $10 to your Farm Account for every member you refer.

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


Steve Warshawer


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