Member message for Beneficial Farm CSA, week of December 19th, 2013
Climatology 2013: It has been a relief to experience moderating temperatures and almost two weeks now without many major “weather events”.
This week’s Cow stories: Mesa Top cows and Jim Miller Ayrshire project: I finally was able to get ahold of Dominic and hear the news of his farm and the herd down at Hagerman. He does not have winter wheat planted this year, but the cows are well fed with local hay. Calfing has begun, with one heifer born and several other cows showing signs of that they are getting close to their time.
We have several young bulls that will not be needed in the herd. We also need to check the cows to see if any have failed to breed back. After that we will make a big push to sell off and also to process some of these so that we have plenty of ground beef frozen and family packs easily available.
This week’s protein update: Ground Beef and beef packs are back. The veal packs are most abundant. We hope members who haven’t tried them yet will consider the veal pack. The portions are small and the meat is tender and very tasty.
Large turkeys for Xmas or beyond: reduced cost to members: $4 per lb, the turkeys are around 25 lbs. We have about a dozen and a half left, and we can find homes for them at the final 2013 distribution on December 19th. Call Dena today @ 470-1969 to place a late order.
This week’s cheese making update: Cheese making at Mesa Top continues at a pace based on the milk available with 3 cows being milked. The simplified cheese making process that Colleen has developed makes it a lot easier to keep up with the production. If any members are interested in learning the process, let us know.
This week’s Veggie/Share Update: We have moved pretty well out of the greenhouses and are into the portion of the year where we source more produce from our next door neighbor states, and from storage, and also include some non-produce items in the share.
We will still see some greenhouse veggies from time to time, but the fresh, perishable products are fewer and harder to come by.
This week’s (final-of-2013) share includes another helping of flavored butter from Santa Fe’s local creamery, made with New Mexico produced, organic cream and also Blue corn pancake mix from Santa Ana Pueblo. The only vegetable item is parsnips from Malandra Farm in Abiquiu.
The rest of the share is made up of the outstanding citrus from South Texas Organics, who is one of our best sources of produce during the winter season: We include grapefruit, oranges, and lemons from STO.
Enjoy! Happy Holidays and we look forward to providing you with the best available local and regional food and produce next year.
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Thank you for your investment in and continued support of the CSA. We appreciate your support!