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Work Shift

“Community” is the first word in CSA! We ask that each member commit to two work shifts throughout the season, each shift being about two hours long.  Though a core group of members take on much of the administrative management of the CSAs, all members are asked to contribute a small amount of time to help the CSA run smoothly. Work shift sign up sheet will be available at the first pick-up.

Here is some information on what to expect when you  do your work shift.

WHAT TO EXPECT WHEN YOU WORK A SHIFT

There are three options for the work shifts:
a)  12:30-1:30pm. The person covering this shift receives the farm delivery which require unloading crates/bins from the truck and heavy lifting at times.

b) 4:00-5:30pm shift entails opening, setting up the space  and organizing the goods for pick up. You will also facilitate the first half hour of pick-up.

c) 5:30-7:30pm shift includes facilitating the pick-up, answering any questions and cleaning up and closing the space.

a) RECEIVE DELIVERY

What you need to do during this shift:

  • Chris, the farm’s driver’s, cell phone number is 607 343 1266. You should call him around 10:30 to see if he is on time. Sometimes he is running on schedule and sometimes he will hit traffic and will be running late. Best to call and check-in.
  • Somebody at Downtown Kitchen, out pick up space located at 160 South St (between Peck Slip and Dover St., closer to Dover St) will let you into their space.
  • Meet the farm’s delivery driver, Chris, at the CSA pick-up space.
  • There will be empty crates from the week before in the storage space. You will need to return these empty crates to the farm’s driver.
  • You are responsible for unloading the produce and other farm goods from the truck and put the goods in the storage space. This requires heavy lifting at times.
  • If there are any missing goods, please email Jocelyn at jocelynban@gmail.com and leave a note for the individuals working the later work shifts.
  • Perishable items such as the eggs, milk, cheese, yogurt, butter and chicken should be placed in the mini-fridge. You can plug in and use the Pepsi fridges if you need additional space.
  • Tape the packing slip to the mini-fridge or table so that the person working the next shift can easily find it.

b) 4:00-5:30pm SET-UP and beginning of PICK-UP SHIFT

You will have 4-5pm to set-up the space. Pick-up starts at 5pm.

What you need to set-up:

  • You will need to find the packing slip (taped to the mini-fridge or on the table) and make signs:
  1. ‘List of goods’ sign: Write the list of vegetables (and fruit), the weight each member will receive and the approximate quantity. This will serve as the main sign that people refer to when picking up their goods. Make at least two of these signs and tape the signs in different areas of the pick-up site.
  2. Individual signs: Write the product, the weight and the approximate quantity on paper (in the binder). Tape the sign to the appropriate bin.
    For example:
    tomatoes, 2lbs (about 6 medium)
    zucchini, 1lb (about 3 small or 1 large)
  • Set-up the tables.
    • One table should be used to sign-in members. This table needs to have the sign-in list and the list of recipients for other farm products. The sign-in list can be found in the binder.
    • There are two additional tables that can be used for produce. Place one bin of each vegetable on the table, the 2nd bin of the product can go under the table. Make sure the appropriate tables have scales. Make sure the big scale goes on the table with the big produce and the smaller scale goes with smaller produce.
  • If you have time you can begin to weigh out some of the products to make it easier for pick up.
  • Hang up the “Fulton Market CSA” six feet long banner. You can hang it on one of the tables you put outside.
  • In the binder you will find labels that include a date, farm product, and member’s name. You will need to put these labels on the various products (butter, herbs, eggs, chicken, cheese, milk, yogurt, etc). There is a list in the binder which lists weekly and bi-weekly products and the names of the members receiving the product.

What you need to do during the start of the pick-up:

  • You will need to ensure that members sign in.
  • Help members get their labeled farm products (cheese, milk, etc).
  • Provide general guidance and answer any questions.
  • If you have time you can begin to weigh out some of the products to make it easier for pick up.

Note: People will stop by and ask if the produce is available for sale. It’s not available, but you can give them a postcard (in the binder), which has more information about the CSA in case they want to join next year.

c) 5:30-7:30pm PICK-UP and CLOSE SHIFT

What you need to do during this shift:

  • You will need to ensure that members sign in.
  • Help members get their labeled farm products (cheese, milk, etc).
  • Provide general guidance and answer any questions.
  • If you have time you can begin to weigh out some of the products to make it easier for pick up.

What you need at the END of the shift:

  • Empty the crates.
    NOTE: Downtown Kitchen will take the leftovers.
  • Stack all of the empty crates and set aside.
  • If there are any cardboard boxes, you should break them down and put them on the curb.
  • Sweep the area and throw any trash away (including any leftover fruits and vegetables in the crates or exchange box – see note above to know more about the exchange box) on the curb.
  • Bring the tables inside and set aside.
  • Put the sign-in sheet in the appropriate place in the binder.
  • Throw away the paper signs.

Note: People will stop by and ask if the produce is available for sale. It’s not available, but you can give them a postcard (in the binder), which has more information about the CSA in case they want to join next year.

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