Steve’s Update 6-12-13

Climatology 2013:  Suddenly record heat rolls in.  In an incredibly dry atmosphere, that means daytime highs over 90 degrees and nighttime lows around 40 degrees.  If we can just keep water running to all of the plants, they will survive and maybe keep growing.  This is by far the most stressful time of the growing season for us as we try to withstand the heat and hope for the arrival of the monsoon rains.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  We have only 8 more pregnant cows at Dominc’s, plus the 2 recently freshened, that means 10 calves coming in the next few months.  We have another dozen who are open.  This is not a good situation at all.  15 year old Cassie is due soon!  We are excited hoping to get another calf from her.

We are waiting to find out who is open, and decide who will be given another chance and time to breed back and who will simply be culled at this time as we cannot afford to keep feeding cows what are not being milked and/or regularly producing calves.

We did get some fabulous hay from long time farmer friend Keith Franzoy all the way south at Garfield, New Mexico.  Keith is part of the Hatch Valley Hay COOP whose members grow a lot of hay for several larger dairies in their area.  We got some of the best alfalfa we have seen and some terrific oat hay from Keith.  There is one more load down there, waiting for us to pick it up in the next couple of weeks.

This week’s protein update:  Mesa Top Ground beef are almost gone and we are short this week but should be back in full supply next week.  There are plenty of steaks and other cuts still available to make up family beef packs.

This week’s cheese making update:  We are making feta again for now, to adapt to the greater difficulty with keeping the cheese aging area cool.  The better quality hay is helping the current milk line cows to produce a better quantity of good milk.

This week’s Veggie/Share Update:  This is another week including an interesting mixture of produce. Things are a bit repetitive, but also some new and interesting items are in the share this week.

Heads of mixed lattuce from Mesa top Farm lead off the share for your salad making pleasure.  Snap peas from Espanola Valley Farm will also be a nice addition to your salad.  You can also add some of the gow choi (garlic chives) from Talon de Gato to spice it up.

We include a small bag of powdered green chile from the Hatch area – Dena has been looking for this for 9 months…

The only cooking green in your share this week is chard from Anthony Farms.

You will also receive a basil plant from Talon de Gato, and also some rhubarb.  If only we had a good supply of a local strawberry to go with the rhubarb…  Oh well, not this year.

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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