Steve’s Message – March 13th, 2014

Member message for Beneficial Farm CSA, week March 13rd, 2014

EXCITING NEWS!  Members now receive a $25 gift from the CSA when you help us spread the word and sign up a new member.  The process is simple, refer a friend and be sure the CSA knows that your recommendation led to their joining and we will add $25 to your Farm Account. Thank you for your investment in and continued support of the CSA.  We appreciate your support!

 

Climatology 2013: NOAA LINK: http://www.weather.gov/forecastmaps

The unsettled weather continues for a third week and with it cooler weather and occasional precipitation.  The “normal” of the last few years seems to be with us again:  we had a wet beginning of winter, a dry mid-winter, and a wet late winter.  If there is a new “pattern” to our winter weather that is it.  How long the cool and unsettled patter lasts, until it gives way directly to summer heat, will determine whether we experience noticeable drought relief, and whether we have some reduction of fire risk this summer.

 

This week’s Cow stories:  Mesa Top cows and Jim Miller Ayrshire project:  Blanca, one of our 4 original mama cows born after the Jim Miller herd came to Mesa Top, is ready to calf.  We hope to report good news any day now.

 

One of our bred heifers, Blanca’s daughter, born in 2011, named Seven because she has a white mark on her brown forehead shaped like the number seven, pulled a stupid cow trick yesterday.  The range herd (dry cows and bred heifers) has been eating their hay through a set of stanchions installed next to the road a few hundred yards up hill for the farm house and corals.  There are some gaps in one set that Seven learned to walk through.  We tightened up the stanchion installation and closed the gap, enough so she could not get through, but not enough to stop her from trying.  So she pushed partway through and reached the hay stack and ate until her belly was so full that she could not get out.  The Plateau contractors who are installing the fiber saw her stuck there along with Colleen, used a hack saw to cut out a section of the stanchion to help Seven get out.  Silly cow….

 

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:  We are near the end of the aged cheddar, 1 year old or more.  We hope you enjoy it as part of your share this week.

 

Santa Fe County fails to support farming in its land development code:

The County continues to press ahead with Code implementation.  They have released their proposed zoning map.  I have had no reaction or comment of any kind on my reporting about the adverse effects of the newly approved code, or of the woefully unresponsive process of its creation and passage.

 

We move steadily toward the further erosion of diversity and opportunity for farming and ranching in Santa Fe County.  I doubt it will be noticed.  While “the straw that breaks the camel’s back” is not truly the sole cause of the problem, no one should act surprised when somewhere down the road the numbers show further aging of the farm population, and loss of jobs and opportunity in the ag sector in Santa Fe.

 

Absent a proactive approach to rebuilding opportunity, agriculture will continue to gentrify and shrink.

 

This week’s Veggie/Share Update: This week’s share includes grated Salado cheddar cheese from Mesa Top along with a variety of fresh produce.

 

From neighboring regions we have organic avocados from Equal Exchange COOP and or organic Hamlin oranges from South Texas Organics.

 

From the greenhouses down in Southern New Mexico we have spicy salad mix from Sol y Tierra farm in Anthony and spinach and grape tomatoes from preferred produce.

 

From cold storage at White Mountain Farm in Colorado we have yukon gold potatoes.

 

From close to home at Sungreen living foods we have tasty and nutritious pea shoots.
Enjoy!

 

Membership news:  Please follow us on line at Facebook and Twitter. This is a great way to show your friends our weekly shares, recipes and updates.

 

Thank you for your investment in and continued support of the CSA.  We appreciate your support!

 

Steve Warshawer

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