Member message for Beneficial Farm CSA, week of October 17th 2013
Climatology 2013: Our first winter storm is setting its sights on New Mexico for the 15th and 16th. By the time you read this we hope to have seen our first snowflakes of the winter even down to 7,000 feet elevation. And more snow up on the mountain peaks.
As we turn our attention to preparing for winter Mesa Top is again able to offer sustainably harvested firewood. If interested, contact the farm: Colleen or Steve at 575-422-2238.
This week’s Cow stories: Mesa Top cows and Jim Miller Ayrshire project: we are lining out new fences and getting water systems ready on new pastures and hope to move the Mesa Top herds around next weekend or early the following week. We have a pretty good supply of winter forage, which needs green hay as a supplement, but we are optimistically looking forward to more reasonable feeding costs for the winter.
Our heifers, along with Pinky and her bull calf and Dotttie’s and heifer Vespa, are also back at headquarters now, with access to pasture during the day. The additional young calves make it interesting
Forrest (Gump, junior, son of Tippy) is a day to day mystery. He mostly sleeps. Some days he seems hardly hungry, and then others he is ravenous. He is barely aware of the idea of eating grass, he is not learning much from Momma Tippy or from the other cows and calves that are around him. But he is not frail or week. He seems to simply be developmentally limited and delayed, kind of like Thrasher was last year.
You can’t make this stuff up, the next chapter: Bow and her heifer are doing very well. The calf is playing now with others that are several months older than her, and is holding her own as they roughhouse around. Bow does not give us much milk unless we bring the calf to her. Once she sees her calf she lets down and gives us a couple of gallons, with plenty left for the little one as well.
This week’s protein update: We continue to enjoy the rose veal and the beef. We hope you will enjoy it also when you get the chance.
The turkeys are growing like crazy. We visited Embudo Valley Organics during a processing day and got some advice and some good supplies to help us when we get to processing our birds. We hope the CSA will put these up on the marketplace this week, and members will be able to order them through the CSA. Further details in the weeks ahead.
This week’s cheese making update: Cheese making continues. Two more cows coming on line soon at which point we will be making a wheel of cheese nearly every other day. This week you will have almost one year old Mesa Top “Salado Cheddar” cheese in your share. We originally called it Jack but it tastes like cheddar.
This week’s Veggie/Share Update: As we move more to the fall and end of season crops, the share gets heavier: This week there is a pie pumpkin and a Hubbard squash from Schwebach Farm and Gemini Farm. Also beets from Synergia Ranch and a head of fabulous garlic from Bill and Claudia Page at Ojo Ajo.
From the greenhouse at Preferred Produce we have our favorite grape tomatoes.
And from outside the fruit and vegetable world, we have aged, sharp Salado cheddar from Mesa Top Farm.
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!