Steve’s Weekly Update 4-3-13

Climatology 2013:  Dry, dust, clay soil that has transformed into several inches of powder.  That is what I see all around this spring.  Weather reports promise a chance of rain or snow but the storms just drift by without any relief.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:   No new news of pasture opportunities, or new crop hay.  It is just a waiting game now, for rain or for some new partnership to get us access to pasture.

Meanwhile the cows are happy and healthy and the milk is great and the young calfs are getting to a nice size, ready to become “young beef”.

We’d be thrilled to hear from any members who might want a half of the tender, smaller cattle.

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 heard from members about the red wax specs that unintentionally got into some of the cheese packages last week.  These are a food grade wax, and would not hurt anyone if eaten.  We did review our handling and cutting and wrapping process so that next time we should be able to prevent this from happening again.

This week’s cheese share includes: Tucumcari smoked Gouda and Asadero

This week’s Veggie/Share Update:  This week’s share has some terrific spring salad ingredients:  Salad mix from Anthony Farm and Spinach from Agricultura network.

Add to that some grape tomatoes from the greenhouses at preferred produce and the local salad is pretty interesting!

We also have some of the last potatoes of the season from last fall’s Colorado potatoes crop:  Yukon Gold potatoes from White Mountain Farm.

From the fruit trees in Arizona we have grapefruit from Patagonia Orchard.

And as a special treat we include Heidi’s organic raspberry Jam from Corrales.

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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