Steve’s Weekly Update 1-30-13

Climatology 2013:  A warm week ending in rain over the weekend melted most of the snow.  The ground was bare when winter resumed with a blast of cold and snow and wind.  Supposedly a return to above normal temps will occur as the rest of the week progresses.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project: Nothing new from the cows, they are busy mooing and eating and sleeping and doing their cow things.   I am hearing some complaints about the mud, but that’s life in the winter.  I keep reminding them that present mud usually leads to future GREEN GRASS!


This week’s protein update:  Mesa Top Ground beef is in at the CSA for the foreseeable future.  We also have plenty of steaks and roasts to make up your family beef packs.

This week’s cheese making update:  After working through the cheese room components, I found that the only serious damage was a single part on the single pump that had been cracked by freezing water.  The pump, a 20+ year old hot fluid, DC circulating pump, was not an inexpensive item when it was new.  The company that made it is still in business and there have been two generations of pump designs since then but they share many of the same components.  We were able to get a replacement part and all systems are go.  We are back in production.

This week in your share you are receiving a small block of year old salado cheddar cheese.  You will find the year old cheese to be a bit sharper and drier than a “young” (2 to 4 month old) cheese.  We have been monitoring the cheese as it ages and it loses a fair amount of weight.  From the cheese maker’s standpoint, that is one reason why aged cheese has to be sold for more money that young cheese.  Also there is more labor that goes into the aged cheese, especially naturally made cheese like ours.  Flipping the wheels, and maintaining a cool aging area all take time.

For this reason your chunk of aged Salado cheddar is just a bit smaller than we would normally give of the young Salado jack.  We hope you enjoy the flavor that comes with aging!

HERD SHARE UPDATEWe are inviting members and friends who are interested in the herd shares to meet with the MT Farmers at Hillside Market from 10 AM to 11:30AM on Friday, February 1st.   If you cannot attend please contact Dena at or Colleen Warshawer at

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

This week’s Veggie/Share Update:  This week’s share contains an interesting mix of foods.  In addition to the Aged Salado Cheddar from Mesa Top, it includes two New Mexico favorites:  powdered green chile from Seco Spice in Berino, and chicos from Salvadore Corona in Espanola.

The fresh vegetables include 3 items from the greenhouses of Preferred Produce in Deming:  grape tomatoes, eggplant, and summer squash.  It is a real treat for the CSA to receive the latter two items from Preferred.  Farmer Matt and his crew, now in their second year of growing winter vegetables in the far south, have been experimenting to develop crops that respond favorably to the particular growing conditions there.  The fact that they are reaching the point where they can meet our order requirements with these crops shows the continued program and improvement of their indoor organic cropping systems.  Congratulations to Preferred and lucky us to be able to receive their produce!

The share is rounded out with fresh pea shoots from SunGreen living foods in Santa Fe, and reaching outside our immediate local area, one small farm grown Mexican avocado from Patagonia Produce in Southern Arizona.

Membership news:  Please follow us online at Facebook and Twitter. This is a great way to show your friends our weekly shares, recipes and updates. People can contact the CSA to join and you will receive $10 for each person you refer; both in the social network and real worlds.

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

Steve Warshawer



Filed under Weekly Distribution

2 responses to “Steve’s Weekly Update 1-30-13

  1. Your own blog, “Steves Weekly Update 1-30-13 | Beneficial Farms
    CSA” was in fact worth commenting on! Simply just wished to say u
    really did a remarkable work. I appreciate it ,

  2. Hey there
    I really would love to come be a milker if you have any spots
    Come November
    Please email me
    No phone service or at 615 699 2950
    I look forward to hearing from you!!!

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