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If you have any questions or concerns not covered in this handbook


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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


                     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
                                                         If you will not be able to make a distribution, please
                                                         let us know in advance. You may send a friend to
                                                         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.
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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