Steve’s Weekly Update 5-8-13

Climatology 2013:  The morning (record) temp dropped to 10 degrees at Mesa Top again (last Friday).  Since then we have seen a slight warm up and some relatively moist air, with even some rain Monday, and a chance for more later this week.  A two hour steady rain at Mesa Top was quickly absorbed by the thirsty ground.  We are keeping our hopes up for more moisture later this week.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  In search of pasture and hay…  Continued.

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

This week’s cheese making update:  Cheesemaking continues with plans to include tasty “young salado jack” (4 to 6 months old) cheese in the share next week.

This week’s Veggie/Share Update:  This week’s share includes less produce than last week, supplemented with dry/grocery items and a living plant.

Organic grape tomatoes and heads of lettuce come to the share from the greenhouses at Preferred Produce.  Rainbow chard comes from Skarsgard Farms, and our master juicer, Mesa Ruiz, is providing mixed greens for the share.

A sungold tomato plant, ready for you to raise it in garden or container, comes from Talon de Gato Farm.

From the dry goods and grocery departments comes ½ gallon organic apple juice from Big B’s organic juices in Hotchkiss, Colorado, and quinoa from White Mountain Farm in Mosca, Colorado.

At this time of year it is quite unpredictable from week to week as to how much produce will be available, and we continue to supplement with other local and regionally produced food items, trying always to make the share as varied and interesting as we can.

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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