Steve’s Weekly Update 8-22-13

Climatology 2013:  The morning cold temps at Mesa Top are hovering in the upper 40s.  As August passes, we watch for a sudden drop in the night time lows.  It is odd, but we do not usually see a gradual decline.  Suddenly, one of these mornings, we will see upper thirties and then a week or two later we will see lower thirties.  Fall is coming and it will be here soon!

After the wonderfully wet 6 weeks of fairly regular moisture, we have had now nearly 3 weeks without more than a sprinkle of rain.  The daytime temps are still very moderate and the afternoon clouds and breezes provide relief.  The pastures are drying and the grass as well as many wild flowers varieties that we do not see too often are all in bloom.

After a rainy season like this comes an extraordinary great risk for very destructive grass fires on land that does not get grazed.  The fuel available to feed a fire is going to be extraordinary.  I have heard recently of some urban fringe partnerships somewhere in California in which land owners saw the value in reducing the fire risk by partnering with ranchers to get cattle back onto the land.  I hope to find references to these so I can share with you.

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  We could not get to Dominic’s last weekend.  Hopefully this weekend.  Meanwhile the cows here up North continue to enjoy the abundant grass

This week’s protein update:  Our first member inquiry on meat cut to veal specifications came this week and that led to some more research.  We find that a characteristic of veal cuts is that they are very very thin.  We will prepare some of the best cuts of our recently harvested range veal according to those specifications and offer a “veal pack,” hopefully starting next week!

No response yet on Mesa Top Turkeys.  We’d sure love to hear from members interested in fresh Thanksgiving turkey this fall.  We have 55 broad breasted white turkeys growing fast.  This variety is recommended by Embudo Valley Organics and we are feeding them 100% on Embudo feed plus alfalfa.  They are a bit over 2 months old now and will be moved to pasture and given room to roam later this week.

This week’s cheese making update:  Other than tending the cheese that was made last fall and winter, through its aging process, there is nothing going on in the cheese department.  You can still special order Mesa Top cheese, as we have all varieties, aged and in stock.

This week’s Veggie/Share Update:  Colorado peaches continue, to be followed in a few weeks by Bartlett pears, and then several types of apples.  We are grateful for the consistent access to this tasty organic fruit, and for the chance to support these stellar Colorado organic orchards.

The vegetable portion of the share is headlined with Schwebach Family Farm corn.  Dean Schwebach and family carry on the tradition begun by father Don of growing some of the sweetest corn there is.

Also in the share are the makings for some fresh salsa.  Tomatoes from Skarsgard Farm, and onions and Jalapenos from Talon de Gato,

For your salad the share includes a head of lettuce a bunch of arugula from Talon de Gato.

Rounding out the share is eggplant from Red Mountain Farm, and Beets from Synergia Ranch

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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