Member Handbook

Welcome to the Denison Farm CSA 2014 season.

Hours and Sites
Check In

Bags and Boxes

Check In

Missed Pick-Ups

Pets

Splitting a Share

Book Keeping

Children at the Farm

Working Members

Storage

Reading Resources

Last year Denison Farm CSA consisted of a group of 500 members. This season we anticipate the same and look forward to providing families in the Capital Region with locally grown produce. We are farming 20 acres of Certified Naturally Grown vegetables, flowers, herbs, and cover crops in the most sustainable and ecological way we can. Denison Farm currently is certified through NOFA’s Farmers’ Pledge and by Certified Naturally Grown. We adhere to the national organic standards. Please look online at the NOFA and CNG websites to learn more about both organizations.We hope that your weekly CSA pick-up will be one of your Summer and Autumn highlights. As with any season, some crops will flourish while others will be less abundant. We offer to you the fruits of our labor and ask of you to understand and share some of the responsibilities and risks.

Included here are guidelines and instructions to help clarify the process. Please don’t hesitate to email or call with any questions you might have.

For a downloadable handbook, click here.

Hours and Sites:
Shares may be picked up at your designated site each week:

Tuesdays from 4:00-7:00 in Glens Falls and Ballston Spa, Tuesdays from 4:00-8:00 at Healthy Living Market and in Saraotga (Warren Street), Wednesdays from 4:00-8:00 at all other Capital Region Sites, and at the Saratoga or Troy Farmers’ Market on Saturdays from 9-1:00.

CSA members must pick up their shares at the site that they have selected on the membership agreement form. We are not able to make switches from one site to another even for one week due to the number of families involved. This guideline is necessary to avoid any miscalculations and to maintain planning and harvesting efficiencies.

Please be respectful of your host site. If you are at the Market, please remember that there are CSA members along with market patrons who wish to see and purchase. If you are picking up at a member’s home, please respect their homes and leave the site picked up and clean. Volunteer to help straighten out the returned boxes or pick up any stray debris.

*Please note that all shares not picked up at either the end of the market or by 8:00 at a host site will be donated to either the local food pantry or to the Squash Hunger program.

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Check-In
Please check your name off on the list under the correct date each week. A clipboard with all of the members’ names will remain at each site. Please email or call me immediately if your name is not on the list.

We will also have at each site a board listing the vegetables in your share along with any farm updates.

A small number of newsletters will be left at each site for those members who do not have email.

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Bags and Boxes
In an effort to re-use and recycle, we ask that you return the boxes the following week. The boxes are easy to break down so that they lie flat and thus pile easily at the distribution sites. A video can be found on our website demonstrating the technique of breaking down a box.

*Remember the TABS when assembling or breaking down the boxes. The tabs get tucked into the slots. If you grab the flaps of the box and pull, the tabs tear. Then the boxes can no longer be recycled for later use. Please pile the boxes neatly in the designated spot.

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Recipes
Recipes will appear in each newsletter and are available on our website. We are in the process of putting together a Denison Farm Cookbook.
Contact person is: Elana Kamenir

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Missed Pick-Ups
We harvest each week for the exact number of CSA Members at each site. If you do not pick up your share, food may be wasted.

We suggest that if you are not able to pick up your share that you offer your share to a friend, neighbor, family member, or coworker. Any share not picked up will be donated to either a local food pantry or to the Squash Hunger program.

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Pets
For the safety of everyone working, visiting, or picking up a share and for the well being of our chickens and goats, we recommend that all of your faithful dog friends stay at home or in the car.

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Splitting a Share
If you wish to split your share, we ask that you search for the person with whom you plan to share the share. We also ask that one member be the primary shareholder who then can forward any of the newsletters and updates to the other share partners.

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Book Keeping
Please take care of your share payments. Either print out two copies of the membership agreement form or make notes of what and when you have paid. As farmers, we want to focus on your vegetables and will rely on you to take care of your own accounting.

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Children At The Farm
Denison Farm can be a wonderful place for families to come and take a walk, picnic, or help out in the fields. We ask that Parents supervise their children at all times. Please be aware that we use electric deer fencing and that equipment must be off limits to all children. An adult or parent must accompany children when seeing the animals or if walking to the creek. Please do not feed the goats, but please spoil the chickens with fruit or popcorn (they are especially fond of grapes).

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Working Members
Working Members are required to work a total of 8 hours during the season. We work Monday through Saturday from 7:00 – 6:00.

We recommend that you come several times and work in the morning. But we are flexible and will welcome you most anytime that fits your schedule. We also suggest that you call to confirm the night before you plan to come out to the farm. For example, we might agree that you come on June 23 in the afternoon – but it turns out that severe thunderstorms are predicted and everyone has quit for the day. Or perhaps Brian is out on the tractor doing a very important planting so that you get lettuce in late July and won’t be around to work with you.

We will have plenty of work all season at the farm and at the Farmer’s Markets in Saratoga and Troy. I often send out SOS emails with pleas for help at certain crucial times.

Here are some tips when coming out to the farm:

  • Wear comfortable clothes that you don’t mind getting dirty.
  • Boots are a good idea for you may get muddy. Wearing layers is also recommended so that you can adjust to the ever-changing temperatures and weather. Rain gear and extra clothing may also come in handy.
  • Gloves are suggested for those with sensitive skin and hands.
  • If you use sunscreen and bug repellent, please bring some along with you.
  • Remember your water bottle and nutritious snacks/lunch.

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Storage
It is best to wash all of your vegetables right before using. Store most vegetables in the crisper of your refrigerator (about 40 degrees).

Not-yet-ripe tomatoes will ripen on a windowsill.

Potatoes, onions, garlic, and winter squash do well in a cool, dark place (50-60 degrees). Be especially careful to keep potatoes away from the light. If they are exposed to light, the flesh may turn green near the surface. Do not eat this part; it is toxic.

Perforated plastic bags work well for scallions, cooking and salad greens, beets, leeks, celeriac, and carrots (without tops). Regular plastic bags don’t breathe and may encourage spoilage. Close your bags loosely without pushing down or cramping your vegetables.

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Reading Resources (as recommended by the Poughkeepsie Farm Project)
From Asparagus to Zucchini: The CSA Cookbook
Greene on Greens, Bert Greene
Healing with Whole Foods, Paul Pitchford
Nourishing Traditions, Sally Fallon
Putting Food By (on canning, curing, pickling, etc.), Greene, Hertzberg, and Vaughan
Root Cellaring, Mike and Nancy Bubel
Stocking up, Carol Hupping and the Rodale Food Center
The New Laurel’s Kitchen, Robertson, Flinders and Ruppenthal
The Simply Grande Gardening Cookbook, Jean Ann Pollard
The Victory Garden Cookbook, Marian Morash
Vegetarian Cooking for Everyone, Deborah Madison
Vegeteriana and Vegetarian Express, Nava Atlas
World of the East Vegetarian Cooking, Madhur Jaffrey
Animal, Vegetable, Miracle by Barbara Kingsolver
Radical Homemakers, by Shannon Hayes

Justine’s Favorite: Farmer John’s Cookbook (The Real Dirt On Vegetables), John Petersen

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