Steve’s Weekly Update 6-5-13

Climatology 2013:  After a couple of days of spring winds, the cool and stormy weather has returned, with promise of rain, but nothing delivered so far.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  The 2012 heifers that have been living at La Puebla for 8 months or so are looking very good.  Four are certainly large enough to breed now.  Four are still a bit small.  We are going to have to make a move with the milk line cows at Mesa Top, who are all slowing down now. Perhaps they will go to La Puebla where there is plenty of grass because the irrigation ditches are running, so far so good.

Dominic reports that he will be checking all of the cows tomorrow, to see who is pregnant and how far along.  This management information has been desperately needed to help us decide the next steps for many of the cows.

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

This week’s cheese making update:  The weather is heating up, which makes it more difficult to keep our cheese aging area at a temperature that works for our wheels of cheese.  This is a good time to make feta, so we made a batch this week.  We need to switch to some newly fresh cows if we are going to continue making cheese.  This all ties in with getting all of the cows to their best place for summer.

This week’s Veggie/Share Update:  This week we have a nice mixture of produce with a bit of repetition from the previous weeks.   At this time of year we are strong on greens, and waiting for more of the roots and fruiting vegetables to begin.

The greenhouse at Mesa Top is overflowing with Chinese cabbage and related crops.  We have made up shares based on Nappa cabbage, which is the biggest volume, and also including bok choi and tatsoi and broccoli raab and even some gai lan for some shares, to make 2 lb + for each shares.

These are mostly for cooking, but some salad recipes can use Nappa cabbage fresh and uncooked.  There are also cooking greens in the share from Anthony Farms, and there is Spinach from Espanola Valley Farm that can also be cooked:

Spring onions from Espanola Valley Farm and summer squash from Skarsgard farms will also cook up well, or they can be added to a salad.

For salad fixin’s, the share includes salad mix from Anthony Farms, grape tomatoes from Preferred Produce, and sweet and tasty hakura turnips from Skarsgard Farms.

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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