Delivery News
REMINDER: Order deadline is Noon the day before we deliver:
There are a few important notes worth mentioning this week:
  1. Chickens have been processed and are now available online. Also available are necks, hearts, liver, and feet. Due to the high demand I think I will only be able to bring what is ordered online, so do not expect to see any a-la-carte on the mobile market trailer. 
  2. Summer Vegetable Share starts this week. Click the "Find Out More" button a couple of blocks down to read all about the veggie share. You can order now and pick up your first share this week. 
  3. Beef has just come back from the processor and a full selection is online ready to be ordered.
  4. Milk Temperature: We have had a few people say that their milk hasn't lasted as long as normal recently.  We always get some of these reports during the summer when temperatures are as high as they have been lately. We have tested and cleaned all of the cooling equipment here on the farm. If you are having any similar issues the first step is to test the temperature inside your fridge. While most things will stay good at 38-40, we suggest 35 degrees for the raw milk. Check the temp and adjust the thermostat accordingly.  There is no margin for error when the ambient temp is so hot, and cooling equipment doesn't work as efficiently in the summer. 
FarmFan: Get Text Message Reminders and Receive Rewards.
As one of our Farmfans you are able to receive text message reminders, both to place your order and to come pick-up your order. You will also have the ability to check-in when you pick-up. As you accumulate check-ins you will earn rewards such as Grocery Bags, T-shirts, Discounts.

Summer Vegetable Shares are available now.
Sample Share Photo. Each weekly share will vary. 
It's time to sign up for the Summer Vegetable Share. Get a box of fresh, local, organic vegetables each week delivered to the delivery location of your choosing. New for this year, you will now be able to put your share on hold for a couple of weeks if you are on vacation, then receive extra when you are back in town. 
 
On the Farm
Broiler Chickens on Pasture
Meat Chickens:
If you have been around the local food scene in Georgia for a while, then your have probably noticed the very limited availability of pasture raised poultry. There are several reasons for this, and for some reason I seem to forget all of the challenges and keep trying to make it work. It always seems like we are swimming upstream with the meat chickens, mostly due to the processing restrictions. Many States (and the USDA) allow up to 20,000 to be processed on farm per year with no USDA inspection necessary. Georgia has struck the 20,000 exemption and currently only has a 1000 bird exemption. Even then, Georgia has issued minimum facility requirements to be able to use the 1000 bird exemption. That would be no problem, except there's no way to pay for those facilities and only process 1000 birds.  To further exacerbate the conundrum, Georgia does not have a poultry inspection division. They farm all of the poultry inspection out to the USDA, who says "if its up to us you can do 20,000 with no inspection." Now you know why this makes my head hurt every time I have to deal with it. 
Oh yeah, also  there is no custom processor in the state of GA, closest are 6 hours away in North Carolina and Kentucky.  It's not a very sustainable situation to drive them that far for processing.
The positive: We can produce some beautiful chickens. Our new pasture houses are working extremely well. The birds got moved to fresh grass daily and were well protected from predators. The survivability for this batch was 93.5% which is pretty good considering the heat. We strive to keep that number at least 95%.  
So when you are frustrated that there is limited pastured chicken in the marketplace, don't be upset with the farmers. We want to produce more pasture raised chickens. Share my frustrations with the political establishment that seeks to restrict small farmers and consumers in favor of corporate interest. 
I guess building a $500,000 inspected processing facility is the answer, but that makes my head hurt even worse.

I will be posting pictures of our endeavors on the farm. Be sure to check out:  www.facebook.com/carltonfarm  or on our new instagram account @carltonfarm

Thanks for your continued support. At Carlton Farms we are proud to be your farmer.

Sincerely,

Chad Carlton
Carlton Farms
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