Frequently Asked Questions

CSA stands for Community Supported Agriculture. CSA members pay one month in advance
for a share of the farm’s production.

Southern Ridge Farm pioneered the free choice, full diet model.
Full diet means the share includes any cuts of beef, pork, chicken, and seafood available. For
members who are dedicated to cooking fresh, local, healthy, and sustainable meat, the share
provides enough food in enough variety to make the grocery store obsolete. Free choice means
that instead of receiving a share that has been packed for you with things you may or may not
use, you can choose any quantity or combination of items each month.
The exception to that rule are premium grill meat — Ribeyes, NY Strips, Sirloin, Thick Cut Pork
Chops. We offer only 1.25 pounds per share.

We welcome new members at any point in the year, as long as we have space. Once signed
up, your membership will extend as long as you continue to pay one month in advance. No
contracts, no up front fees.

CSA creates a close relationship between farmers and members. The one month in advance
payment lets us know how any members will likely pickup the following month so we know how
much beef, chicken, pork, and seafood to have on hand. It’s kind of our inventory control model.
It also helps us pay the meat processing and seafood shipping cost up front to keep costs down.
Farming is a slim-margin business with a lot of inherent risk. The CSA model, with upfront
payment, helps with our highly front-loaded production costs, our mid-range livestock plans, and
balancing our monthly budget. It also allows us farmers to focus less on sales and marketing,
and more on growing high quality food. Finally, it gives members a deeper sense of partnership
with the farm and the farmers.

We accept cash, checks, PayPal, or credit cards, with a surcharge.

We invite our members to visit the farm on Fridays, from 3pm to 7pm, and take what they
need for the week, in any quantity or combination they choose. Members are encouraged to
take extra produce during the growing season for freezing or canning, to supplement what is
available from the root cellar during winter and early spring. We sometimes limit scarce items,
like maple syrup or the year’s first tomatoes, but most food is available on an all-you- can-eat

We deliver all year around, every month.

Most people think our grass-fed Angus beef is the best tasting, most tender, and lean meat they
have ever experienced. Our pigs are raised on pasture, plus local grown, non-gmo grains;
depending on the age of the pig they tend to have a little more fat – and a lot more flavor – than
what you typically find at the store. Our pastured chickens are much more flavorful.

Because we are raising and butchering whole animals for our members, we all eat from nose to
tail. We offer over 100 different cuts with at least 70 featured each month including an array of
pork and beef sausages, that comes either ground or in links. We also offer organs and bones
when available. We have a greater variety of cuts than any grocery chain in middle Tennessee.

We offer wild Alaska salmon, Appalachian mountains spring raised rainbow trout, and fresh
caught gulf fish and shrimp. The salmon is included in the CSA and the rest of the seafood is
available as an add on each month. We also offer our artisan beef and chicken bone broth.

Our seafood is the cleanest, freshest, most healthy seafood on the market. We work directly
with the fishermen so we know their practices of responsible, sustainable fishing ensures we are
getting the highest quality products. Our wild Alaska salmon comes from the only fisherman who
catches, processes, and ships their own fish, controlling the process all along the way. Our
rainbow trout employs cutting edge aquaculture practices to ensure the fish are clean and
healthy, and shipped fresh to us. Our gulf seafood come fresh off their boats, processed by
them, and shipped to us. Unlike grocery store seafood that lacks all traceability, none of our
seafood goes through brokers, distributors and is at the end of it’s shelf life when you get it.

Kathryn CannonFAQ’s