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Tarleton Tavern Farm CSA Handbook If you have any questions or concerns not covered in this handbook, feel free to call the farm at 502- 682-3750 or email us at TarletonTavern@aol.com. We always love to hear from our Members! 4333 Frankfort Road Georgetown, KY 40324 (502) 682-3750 Email: TarletonTavern@aol.com www.TarletonTavernFarm.com WELCOME! Rev. 12/09 Tarleton Tavern Farm of crops make planning straightforward (for planting, Tarleton Tavern Farm is a 12 acre farm located just crop rotations, etc.) which gives farmers room to outside of Georgetown, Kentucky, in Scott County – manage the unpredictable aspects of farming (like the about 20 minutes west of Lexington and 10 minutes weather). east of Frankfort. Since 2007, Philip Enlow and Beth Richardson, his wife have cared for the farm. While a CSA helps farmers, it also serves members, who receive a season’s supply of fresh, healthy COMMUNITY SUPPORTED AGRICULTURE produce. All of the produce we provide during the summer season is picked within 24 hours of Community Supported Agriculture (CSA) restores distribution. On the other hand, food purchased in the relationships by connecting people to their food, their grocery store can travel for days on a truck across the land and their farmers. The concept is simple: country before it is put out on the shelf for purchase. members as participants in the farm community, buy a CSA members have the security of knowing their “share of the harvest.” This fee helps to pay for the food was grown using sustainable methods and that costs of running the farm. In return, the farm provides fewer natural resources were needed to transport the a weekly supply of produce during the season. produce. Finally, a CSA provides members a tangible connection to the land through a farm and the This relationship guarantees small farmers a secure satisfaction of contributing to the health of the local market for their produce and minimizes the risks community. Members are welcome to come see the involved in farming. farm by coming to one of our Farm Open Houses. THE SHARE The CSA model provides market security throughout the season. Having a predictable market for a variety Summer Season The Summer Shares generally begin in the middle of Inside the Rubbermaid container are two clipboards. May. Approximately two weeks prior to the first One holds the Check-Off List and the other holds the distribution, members are contacted with the exact Extras Order Form. Each week, check off your name date and location of the first pick up. Produce is on the Check-Off List. Next to your name you will delivered every week for 20 weeks, until Mid- see notes from us to you, as well as a list of the Extras October. (meat, eggs, etc.) you ordered. Also, use the sign-up sheet for next week’s Extras, or you can wait for the PICK UP LOCATIONS weekly Extras Email. We will email you a bill for any Extras you order. At the Farm Members may pick up produce at Tarleton Tavern Also in the container, will be a copy of the Tavern Farm, in Georgetown, Kentucky. Produce is Times, our newsletter. Please take a copy for distributed from the front porch of the house from information about your produce, including recipes and 9:00 am to 7:00 pm. storage tips. In Lexington Return your empty box and cartons and pick up this Members pick up produce from a shareholder’s porch week’s full box. from 9:00 am to 7:00 pm. Transporting Your Produce In Frankfort You receive part of your share in an easy to carry box. Members pick up produce from a shareholder’s porch The overflow is packed in bags. Please remember to from 9:00 am to 7:00 pm. return your empty box each week and exchange it for a full box. Members are also encouraged to bring AT DISTRIBUTION canvas bags or baskets to transport their produce not in the box. The Farm collects clean plastic grocery bags from members for use at distribution, so please When You Arrive take or bring bags as needed. Please return the Eggs – From our free ranged, cage free hens at tomato, egg, etc. containers as we reuse them each Tarleton Tavern Farm. week. Pork – Raised on grass at Tarleton Tavern without the use of hormones, steroids or The Swap Box antibiotics. We are anxious to provide you with the kinds of Chickens – Raised without hormones, steroids produce that you like in amounts that you can use. If or antibiotics and pastured on grass. you find that you are taking home more food than you Beef – Grass fed and finished without can eat or find a vegetable in your weekly share that hormones, steroids or antibiotics at Tarleton you don’t care for, consider leaving a portion of your Tavern. produce in the Swap Box. Likewise, if you see items in the Swap Box that you would like to have, help BUSINESS ITEMS yourself! Produce left in the Swap Box at the end of distribution will be donated to those in need in the Schedule Conflicts area. If you will not be able to make a distribution, please let us know in advance. You may send a friend to Extras pick up your produce for you, but please let us know We also sell beef, pork, chicken and eggs. Sign up for ahead of time. You should advise your replacement these “Extras” each week at distribution or by email of the pick-up procedures. Be sure they check off and we will deliver them to you the next week. We your name on the Check-Off Sheet. If you prefer, we will send you a bill by email. would be happy to donate your share for that week. The following list gives some details of the extras Likewise, please let us know if you will be late. Our which are available: work is much easier if we know of exceptions to the schedule in advance. You can call the farm at 502-682-3750 or email us a arrange for a friend or family member to take over TarletonTavern@aol.com. your share for you. Payments PROCESSING YOUR PRODUCE Sign up for summer share begins on January 1. Payment in full is greatly appreciated. However, if Storage you wish to spread the cost of the share out over a Produce is susceptible to damage if left in a hot car. period of time, please write out two checks, each Most produce should be stored in the refrigerator in covering half of the total. Date one check for the day clean plastic or canvas bags. Greens are delicate and that you are signing up and sending in your checks; should be placed gently in bags in the refrigerator as postdate the second check for any date up to three soon as you get home. Without a bag, they will months from the date of your first check. Send both quickly wilt. Potatoes, onions, garlic and winter checks in with your sign-up. We won't deposit the squash should be stored in a cool, dry place. second check until its date. When greens are exposed to air, even for a short time, A large part of our expenses are incurred at the the may begin to wilt, but they are still good to eat. beginning of the season, so full payment as early as To refresh the greens, soak them in a sink full of cold possible is greatly appreciated. For this reason, shares water as long as needed until they are re-hydrated. paid in full by March 1, are offered at a discounted rate. Some crops prefer temperatures warmer than found in your refrigerator. For example tomatoes, winter squash and sweet potatoes like to be kept around 60 Refunds degrees F. Specific storage directions for each We regret that we cannot offer refunds for shares once vegetable and herb in your box can be found on our the season has begun. If you find that you will not be website. able to use your share as planned, we suggest that you Washing Stir Frying Winter root crops (potatoes, carrots, celeriac, turnips, Heat some olive oil in a pan. Add minced garlic and etc.) will store better with the soil on them, so at times onions and sauté lightly. Add the chopped vegetables we will leave the washing to you. Scrub thoroughly of your choice and cook on high heat until tender. with a brush before using. Greens are generally Add salt and pepper. Vinegar is an optional flavoring. washed in large batches at the farm. You can give Most vegetables can be prepared this way including them a thorough washing at home in a sink full of greens, potatoes, squash, tomatoes, peppers, carrots, cold water. In general, produce stores better the less it etc. The denser the vegetable, the longer it will need has been handled, so wash just prior to using. Recipes to cook. For example, we often begin with the stems are included in each Tavern Times newsletter, but of greens and throw in the leafy part near the end. additional recipes can be found on our website. Baking Freezing Cut up root vegetables in 1” chunks. Toss in olive oil, Many types of produce can be frozen for eating at a salt and an herb of choice (we recommend rosemary, later date. With the exception of peppers, tomatoes, parsley or thyme). Spread into a baking pan and cook cooked pumpkin or squash, onions and herbs, most at 400 degrees F until vegetables are tender. This vegetables need to be blanched before freezing. method works for potatoes, sweet potatoes, carrots, Blanch vegetables by submerging them in boiling parsnips, beets, celeriac, turnips, etc. water. Blanching times vary depending on the size and shape of the vegetable. For example, peas need 1½ minutes, whereas corn on the cob takes 6-8 minutes. Blanched vegetables need to be cooled in a large quantity of cold or ice water. Cool vegetables for the same amount of time as was used for blanching. Freeze in airtight containers.
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