Member message for Beneficial Farm CSA, week February 13th, 2014
NOAA LINK: http://www.weather.gov/forecastmaps
The weather has stayed active since last week’s break in the drought. I call it yo-yo weather: hot then cold, windy then calm, cloudy then clear. There is more moisture around, but not enough to give us any meaningful precipitation. The ponds are all ice free and the overall feeling is of winter ending and transition to spring beginning. With the meager snowpack that we have, and signs of winter ending, it is a pretty safe bet that we are heading into another season of serious drought conditions. We are lucky at Mesa Top that our water supply and systems have improved further, and that we have designed all of our farming and household activities based on minimum water use. It will likely be a challenging season ahead.
This week’s Cow stories:
Mesa Top cows and Jim Miller Ayrshire project: Maya is starting to show some signs of reaching “term”. We are hoping to see another calf soon!
This week’s protein update:
Beef shares are back, and there is plenty of ground beef, veal shares are well stocked. Large turkeys: reduced cost to members! Order ahead please as they are stored in Albuquerque in a commercial freezer.
This week’s cheese making update:
Thanks to Dena for including our young Salado Jack cheese in the share this week. We look forward to your feedback and hope you will enjoy this cheese as much as we have. Aging is an important part of the raw milk cheese making process, for safety as well as for flavor reasons. By aging the cheese for at least 60 days before eating it, the beneficial bacteria and microbes in the cheese out compete and eliminate any dangerous micro-organisms that may have been present in the cheese. At Mesa Top we follow careful sanitary standards to assure that our milk is clean and safe, and we drink it as do our herd share members. AND the aging of the cheese adds one more layer of assurance of safety and quality, along with flavor!
This week’s Veggie/Share Update:
This week we have a nice mix of produce and some other items. From beyond the produce world we have Mesa Top’s Raw, young, aged Salado Jack cheese and bolita beans from Patchwork Farm in Estancia. From the greenhouses at Preferred Produce we have red lettuce and spinach, along with grape tomatoes. From the storage cellars at White Mountain Farm we have organic red potatoes. From the Equal Exchange producer COOP across the border in Mexico we have organic avocados. From the groves at South Texas organics we have sweet and juicy rio star pink grapefruit
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We appreciate your support!