The dry spell continues. Temps down below normal for a little while, but nothing like the frigid rest of the country east of us. We’ll be watching for a change in the pattern leading back to more moisture, but I’d lay odds we are looking at a dry January
This week’s Cow stories:
Mesa Top cows and Jim Miller Ayrshire project: Brown is on the milk line, a big producer with very rich milk, she is a welcome addition. We have 4 cows left in our herd that are expecting calves in the next few months. We have two mommas ready to wean their calves and dry off, and we have 8 first calf heifers bred and pointing to next fall for calving. With the improvements to our fences and pasture access, we are ready now to rotate a few cows around and turn the “dry herd” onto our State Lease land that has been rested now for two seasons. We continue to look for ways to add neighboring properties into our grazing rotation, for the health of the grassland and the forrests.
Our trip to Hagerman allowed us to see the 13 more momma cows in the herd there, and to bring 4 bulls of various ages to Western Way for processing. These beef will need a couple of weeks for aging and then we will have lots of beef, of all types, value packs and veal packs and ground. We will have plenty of milk for more herd shares and cheese as well.
This week’s protein update:
We are short on ground beef, hopefully just for this week. There are plenty of veal packs. There will be a gap this week and next in the availability of the other types of beef packs. But after that, no gaps for some time. We hope members who haven’t tried the veal yet will do so. The portions are small and the meat is tender and very tasty. We will have family and value packs in a two weeks, after this next group of cattle are processed. Large turkeys for Xmas or beyond: reduced cost to members: we would like to gather up orders and make one more delivery of the large turkeys. Please let us know if you want another tasty turkey.
This week’s cheese making update:
Cheese making at Mesa Top will increase with the addition of Brown to the milk line. We cut into the oldest of our current (fall 2013) run of cheese wheels and are happy to report that we have an excellent “young Jack” cheese that will be available to the CSA in another month or so. Meanwhile we continue to prepare our aged cheddar, produced in late 2012 and 2013. You will see some, grated and vacuum packed, in this week’s share.
This week’s Veggie/Share Update:
We have a nice mix of produce again this week, from in region and beyond. Head lettuce from Preferred Produce in Deming and tomatoes from McClain’s greenhouse in Estancia lead off the fresh items. From storage we have cabbage from Daniel Carmona’s Cerro Vista Farm in the Sunshine Valley north of Questa. From our regional neighbors we have Meyer lemons and rio star pink grapefruit from South Texas Organics and Equal Exchange COOP grown avocadoes from Mexico. From the dry goods side we have organic pinto beans from Fox Den Farm near Delta, Colorado. We hope you continue to enjoy the flavors and the varieties.
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!