If you have any questions or comments, please call the Agriculture and Natural Resources Department at 859.985.3590 or via email.

Here are some frequently asked questions:

And here are some answers:

How do I order?

After you have registered, orders may be placed by clicking on The Market at this site.

After signing in, simply click on items in the store that you wish to purchase and put them in your cart. We will have your items assembled and labeled and an invoice will be ready when you arrive to pick up your order.You may still add “impulse” purchases at the Farmers Market when you get there.

If you place an order for custom cut half or whole animals, we will contact you by email when your order is ready to pick up.

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When do I pay?

We accept cash, checks, and EBT (Food Stamps) when you pick up your order. Checks are made out to Berea College Agriculture.

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When and Where do I pick up my order?

Orders must be placed by 5:00 pm the day before your arranged pick-up

Pick up times and locations:

April – October: Tuesdays & Fridays 4:00-7:00 pm
Promenade Gallery GreenSpace, Berea College Square
204 Center St. Parking is available behind Promenade Gallery and behind Boone Tavern.

November – March: Tuesdays & Fridays 3:30-6:00 pm
Goldthwait Agriculture Building
230 N. Main St. Parking is available in the back via Hospital Drive.

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Why support Berea College Farms?

By using the Berea College Farm as a laboratory, students are modeling some of the most exciting and innovative techniques for decreasing fossil fuel dependence, increasing ecological responsibility and implementing new models for sustainable agriculture businesses.

Berea College Farm:

• Produces our own livestock feed

• Recycles manure to fields

• Composts food waste for fertilizer

• Is crop and livestock diversified

• Has increased USDA Certified Organic acreage to produce vegetables,
culinary herbs, tree fruits, berries, mushrooms, and grains

• Has increased rotational grazing and stock piling forage

• Uses cover crops and other soil building practices

• Is currently adding a pastured pork operation

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