Steve’s Weekly Update 3-27-13

Climatology 2013:  A late March bout of Mega-cold, following near record heat, to remind us of the climatic extremes that are becoming the new normal.

At Mesa Top we have some seeds out in the garden and out in the greenhouse, quick start salads and spring greens.   This is a simple roll of the dice against the spring variability:  will we get germination or just throw away some seeds by trying to germinate early.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:   Nothing new from cow world.   We feed and water them, they eat and lounge around in the sun or hide among the trees to avoid the wind.  We will have several really plump young beef to harvest over the next few months.

Members interested in grass/pasture/hay fed meat, tenderized via continuous access to momma cow’s milk, may wish to inquire!  The meat is tender, the portions are smaller, and the flavor is excellent!

In France they call this “boeuf rose”…  Available now from one of your own local farms!!!

This week’s protein update:  Mesa Top Ground beef and family beef packs are in continuous supply.

This week’s cheese making update:  Cheese making continues.  We are including the monthly piece of cheese in your share.  This time it is the aged cheddar, over a year old.  We hope you enjoy the rich flavor and texture.

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

This week’s Veggie/Share Update:  This week we have a share that definitely feels like spring.  It is one of those weeks when you will pick up your share and it will be VERY light and the thought may cross your mind, what AM. I paying $25 for, this feels like nothing.

Along with a small piece of Mesa Top’s aged cheddar, the share is a beautiful early spring gathering of quick growing greens.  I think all of this can be eaten fresh, though a cooking green mix is included.

From Anthony Farms, we have fresh, spicy cooking greens (taste them, it is possible you will like the flavor as a salad accent because they are so tender!)  From Agricultura network in the South Valley of Albuquerque, we have salad mix, and from Sun green living foods we have organic sunflower sprouts.

To add some color and flavor the the salads you can prepare from these ingredients, we also include a pound of grape tomatoes from the greenhouses at Preferred Produce.

As a little bit of “ballast” for the bag, ready to cook and eat with your salad, we include quinoa, the best vegetable protein grown in our region.

Enjoy this week’s variety and the increasing variety that should start to be present in the share as we move into spring.

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.

Remember when you 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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