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ANNOUNCING THE 2014 CSA!

CSA brochures.Hannah and I had a most excellent time with our Bowling Green CSA last year. We loved our shareholders and we were extremely proud of the food we shared with them. Fresh ginger. Sweet potatoes. Heirloom tomatoes––lots of good stuff. The 2013 CSA lasted twelve weeks and we were bummed when it was over. So with that in mind, let's talk about 2014!Starting sometime in May (or at latest, June)––when the garden's are up and running––we're going to begin a 20 week CSA with a great diversity of food from the aforementioned treats, to cucumbers, lettuce, beets, garlic, flowers... maybe even some honey (fingers crossed!). The list is enormous. It's possible our shareholders could be eating over thirty different types of veggies this year (God bless our growing region)!So here's the breakdown:The cost is $440 for a single share (feeds a small family and breaks down to $22/wk)A double share is $700 (feeds a large family––$35/wk)A share gets you: a hand-printed Rough Draft bag for your food and twenty weeks worth of veggies/fruit/others, and a 10% or more discount on any market items.We are asking all members to pay in full by the beginning of the season––save for those interested who hope to pay with their SNAP benefits (please email us for details). We request the money beforehand so we may afford to get the season started, fence our garden, buy seed, etc.. For more info on how the CSA works, follow this link and feel free to email us at roughdraftfarmstead@gmail.com or call us at 270-457-4956 with any further questions.We're only taking twenty members, so SPACE IS LIMITED. Please let us know of your intentions to join as soon as possible.Checks can be mailed to: 992 Rack Creek Rd., Gamaliel, KY 42140.We will also be coming to the Community Farmer's Market a few more times before the season starts where we can accept cash, check or card.We are planning again for the CSA deliveries to be on Tuesdays in Bowling Green, at the Community Farmer's Market throughout the season.We're looking forward to another great year, y'all, and hope to have you be a part of it!- Jesse. 

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HERE'S TO NEW YEARS.

We've had a truly amazing 2013 thanks to you folks, these folks, our folks and this folk-way of living we've decided upon (sorry, couldn't help myself). We moved into our cabin. We fell in love with a motley group of chickens. We started our first CSA in Bowling Green. We made some inspiring new friends and we were inspired by our ever-generous, loving and supportive family.New Year's Eve is always a time of reflection and possibility, and the only resolution we are eager to make is to never forget to be grateful for everything that 2013 brought us and everything that 2014 may bring.So here's to the New Year! Raise a glass to a farmer tonight as many of them, like us, will likely be asleep long before midnight. But we'll see you in 2014!- Jesse.silkie.

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IN DEFENSE OF FARM-TO-TABLE.

I had a great conversation with some friends this week who'd recently heard a food critic say something to the effect of: "If I have to see one more barn wood, mason jar, farm-to-table restaurant, I'm going to scream..." And although I entirely get this person's fatigue, I hate that farm-to-table has been lumped into the trend.Ten years ago, it was somewhat rare to see the name of a farm on a menu, or to see the words "local food" painted on the side of a building. Now, of course, it's ubiquitous, or getting there—the so called "Farm-to-Table" restaurant—and it seems increasingly that for some they're tired of hearing it, chefs and critics alike.The term is admittedly over-used—even I can agree with that. It's overused and I truthfully don't care to defend the term itself, but the idea of buying locally and supporting small farms shouldn't be denigrated as a trend. It should be the norm. The trend was these past fifty or sixty years when few people cared where their food came from or how it was processed. Local and healthfully grown should be what you expect from a restaurant, or at least what you look for.The merits of eating locally grown food are innumerable. We eat locally to support small business and keep our money in the local economy. We eat locally to support farms who improve the earth, not damage it. We eat locally to lower our carbon footprint. Perhaps most relatable, we eat locally because fresh food simply tastes better. And etc. etc. etc..Sure there are restaurants making a mockery of the Farm-to-Table idea. Soon, if not already, fast food will get its greasy little hands all over the term. But it continues to be imperative for chefs and farmers to grow their relationships and work together, and for customers to encourage that relationship by supporting those chefs when they go out to eat, and those farmers when they stay in. Whether you like or are exhausted with the term, we need not forget what farm-to-table represents: a meal that comes from a farm—a farm like ours—straight to your table. No semi trucks or airplanes. No corporations. no chemicals. No preservatives. You don't have to call it farm-to-table, just please don't call it a trend.- Jesse.wendell and carrots.

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IT'S A WONDERFUL LIFE.

"Remember no man is a failure who has friends."We are definitely feeling the love this year from family and friends, filled to the brim with gratitude and blessings. We received so many amazing gifts, practical things that we truly needed, beautiful things we've been wanting, and so much more than we deserve.I hope your holiday was happy, healthy, and peaceful. And if it maybe wasn't, I hope you still know that you are loved. Merry Christmas, friends.- Hannah.family.

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