Delivery day (for the CSA geeks)

Delivery day (for the CSA geeks)

The farm's Community-Supported Agriculture members have a choice between shopping for items at our farm stands or picking up a collection of produce that we select each week.  Normally, Jen packs the CSA totes each Wednesday while I help finish the harvest for it.  She's on vacation this week though, so Ted packed boxes and I did the deliveries.  In previous years I've delivered more often for various reasons, but this might be my only chance this season to share how it's done... so get out your CSA geek glasses and let's dive in to the nuts and bolts!

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Market zone, part three

Market zone, part three

Although I was much more in and out of Market Zone than I am during normal weeks, I was still in it enough to continue the story from Part One and Part Two:

The stand is up.  This week, we miraculously finish with 10-15 minutes to spare, so everyone jumps in help weigh out zucchinis, carrots, beets, and cauliflower for restaurant orders.  We keep regular accounts with 100 Mile Bakery in downtown Springfield, as well as Ciao Pizza on Gateway Road, and I pretty much always end up filling them last-minute once the market is ready.  We choose the highest quality bunches, best looking zucchini, and throw in a few extra leaves of spinach rather than risk short-changing them.  On the one hand, these types of orders would be the best candidates to get imperfect produce, since they'll chop it up and cook it before anyone else sees it, but I tend to reserve the highest quality for them since a) they order reliably every week, b) we're selecting it for them-- they don't have the opportunity to choose between bunches like our market customers, c) they could start ordering from other farms if our quality lags, and d) there's just a degree of professionalism and quality that exists in the industry, and I want us to stand out. 

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