Weekly Availability List

Posted 4/1/2016 11:00am by Emily Best.

Happy Friday! Emily is still in Atlanta for the National Good Food Network Food Hub Conference, so I’ll be sending out the list again. New items keep “springing” up on our list, so be sure to look over it carefully each week! Not only do we have baby green and baby red Romaine lettuce, we will also have baby Romaine heads on our list for Tuesday. We will also have lots of greens again, including some 5# cases of spinach available for a discounted price. Get excited about greens! I know I sure am!  


Baby red beet roots: Nothing cuter than a baby red beet!  

Juice carrots: We have orange and mixed color juice carrots. They are just as delicious as our other carrots, just not quite as pretty. Give these ugly carrots some love!  

Young rainbow chard: Chard is one of my personal favorites, and we all love a colorful plate!  

Greens: Our growers still have a lot of young green kale, sweet and spicy, and baby Autumn mesclun, and pea shoots.  

Parsley and rosemary: Looks like we’ll be getting in quite a bit of these two herbs!            


*Uncle Matt’s (UM) – Clermont, Florida*Spring Thyme Herbs (STH) – Hockessin, Delaware *Mushroom Specialties – West Grove, Pennsylvania*Kauffman’s Fruit Farm (KFF)-Bird In Hand, PA *Homestead Organic Farms (HOF) – Homestead, Florida*Foote Brook (FB)-Johnson, VT      *Cranberry Hill Farm (CHF) – Plymouth, Massachusetts*Deep Root (DR)-Johnson, VT or Quebec, Canada *Kiwi Korners – Danville, Pennsylvania*Porter Farm – Elba, New York

Posted 3/29/2016 11:14am by Emily Best.

Here’s where you’ll find our farmers this time of year: seeding! In this photo, Audrey at Bending Bridge Farm seeds yummy snack peppers. The peppers germinate in the tiny cells in this tray, and later, when they’ve got a few leaves, the peppers will be “potted up” into bigger cells. This is also how many farmers start their tomatoes, too. Farmers use these tiny cell trays because this time of year, you need an additional heat source (like a heat mat) to convince these warm weather plants to germinate, and most farmers only have a heat mat or two, so they need to save space on the mats. Emily’s heading down to Atlanta this afternoon for the National Good Food Network Food Hub Conference, where she’ll be checking out other operations, learning about best practices, and connecting with other food hub managers from around the country. If you’re going to the conference, send her email to connect!

HIGHLIGHTS KALE: All hail kale! Our growers are uncovering their low tunnels out in their fields and discovering lots of hearty RED RUSSIAN kale under the covers. Red Russian is a beautiful, purple/green variety with a sweet kale flavor, especially when it’s been outside all winter! We’ve got this kale (plus green and lacinato) in baby and tender young sizes. BTW: Did you know that green kale is also known as CURLY kale? And Lacinato is also known as DINO or TUSCAN? No matter what you call it, all hail kale!

SPRING ARRIVALS: Scallions, baby turnip greens, wild dandelions, and baby bok choi all make their TRIUMPHIC return to the list. Hurrah!

BULK GREENS: Interested in greens? We can do 5# cases of the following: baby arugula, baby and tender young red Russian kale, tender young green kale, tender young spinach, sweet n spicy mix and baby mesclun mix. Please contact NATALIE if interested! LOWER PRICES!


*Uncle Matt’s (UM) – Clermont, Florida*Spring Thyme Herbs (STH) – Hockessin, Delaware *Mushroom Specialties – West Grove, Pennsylvania*Kauffman’s Fruit Farm (KFF)-Bird In Hand, PA *Homestead Organic Farms (HOF) – Homestead, Florida*Foote Brook (FB)-Johnson, VT      *Cranberry Hill Farm (CHF) – Plymouth, Massachusetts *Deep Root (DR)-Johnson, VT or Quebec, Canada *Kiwi Korners – Danville, Pennsylvania*Porter Farm – Elba, New York

Posted 3/25/2016 11:38am by Emily Best.


** a couple of the PLANT prices on the list are slightly off (by less than a dollar) ** Please confirm with Tim or Natalie when ordering what the correct prices are! Thank you! **


We’ve finally embarked upon a revision of our produce standards! This is a collaborative effort between us in the office, our board members and other member growers, and hopefully, feedback from customers. Are there changes in pack size, item specifications, varieties, etc, that you’ve been wanting to see from us?

Please feel free to email Emily at gm@tog.coop to let her know what you’re thinking. One part of this revision will ensure that all greens mixes become a bit more standardized across the co-op. Each grower will still get the chance to grow what they like most but each mix should still resemble other grower’s boxes.


GREEEEEEEEEEEEENS GALORE: chards, kales, mixes, arugula, spinach – it’s all here!

RED BEETS: Still have lots of these to move before the spring harvests start coming in. Lots of baby beets, so cute!

CABBAGE: Last of the cabbage before the summer harvests.

YACON: Only have a few cases left of this unique root veggie, don’t miss out!



Posted 3/22/2016 12:52pm by Emily Best.

Now it’s spring, but it’s cold again, brr. However, many farmers are still seeing an uptick in production of greens, herbs, and other spring items. Check out baby arugula, baby mesclun, and young green kale. All these greens are at peak deliciousness since they’ve spent their time growing in cool temperatures and are being finished off during this cold snap!

We are still figuring out for this week whether we will be delivering the first batch of plants on Thursday or Friday – we will let everyone know ASAP once we’ve got it figured it out. We’ll be sending out on Friday what will be available next week. And just a reminder that your plant orders need to be in MONDAYS at 3 pm.


GREENS: Baby arugula, baby mesclun, and green kale, lots available and it’s just so pretty (and fresh, delicious, and healthy).  Also: check out the braising greens mix – a tasty blend of baby kales and collard greens.

GARLIC:  We’ve got a few cases of spring garlic available, plus several cases each of small garlic bulbs and 2nds garlic bulbs. The 2nds are just a bit uglier on the outside. We love having local organic garlic on the list this time of year!

PARSNIPS: Just heard from our parsnip grower that he just dug up a fresh batch of parsnips. After hanging out in the ground all winter, these roots should be sweeter than ever!

CARROTS: still going strong! Lots of colors, sizes, packs available!

Posted 3/18/2016 12:08pm by Emily Best.

We’re starting to see growth pick up as the days lengthen and the nights (sort of) warm up. Finally, we have a LOT of greens coming in, including this gorgeous spinach. We’ve got this coming from several growers next week, and can be delivered on Tuesday or Friday. The regular pack size is 3# but the growers are flexible, so if you are interested in a large order, we can pack it in 5# or 10#, or even in individual bags. Please let us know if you’re interested in large order, as we have special pricing available!

Everyone cross your fingers for our neighboring fruit growers: they’re already seeing budding on their orchard trees yet temperatures are descending into the 20s this weekend, which could harm production down the road. Good luck, farmer friends!

See you in the spring!  


Basil: blink and you’ll miss it. Seriously—if you want basil, order ASAP.

Red Beets: Natalie and I were both impressed with the photographed Beet Tart in Tom Sietsema’s recent review of Baltimore’s Aromes restaurant.

Herbs: fresh herbs are an awesome way to perk up a root vegetable dish! Cilantro, parsley and rosemary are all coming in strong.

Greens: !!! Go crazy !!! Lots of opportunities this week, and not just for spinach: sweet and spicy, mesclun, and young chards are in abundance.

Posted 3/15/2016 11:42am by Emily Best.

I’ve been working to connect our co-op to the network of other local co-operatives in our region. I feel strongly about the power of the co-op: not many other types of organizations emphasize co-operation, community, and the power of the group in such a strong way. It has been a new experience for me, learning to hear the opinions and viewpoints of so many stakeholders, and I know I’ll continue to grow into this role. But it was an invaluable lesson early to know that in a co-op, each member deserves a voice, and that voice deserves to be heard. I’m excited to connect to these other co-operatives and groups, and to see what we can build together. We at TOG are pleased to already be working with several other co-ops in the region: thank you!

HIGHLIGHTS for your St. Patrick’s Day weekend!

Green Meat radishes: they are radishes and they are green!

Cabbage: of course (but seriously – this is our last batch so get them now).

Potatoes: We’re seeing a decline in quantity available but we’ve still got a good supply of RED potatoes and some MED RUSSETS as well!

Rosemary: Would be great roasted with those red potatoes… just an idea. Greens:  little bit of this and that on the list – get your orders in early!

Posted 3/11/2016 10:45am by Emily Best.

First: Apologies to those whose cabbage and/or onion order did not get delivered today. We rent a tractor-trailer to pick up those items and our truck broke down at the PA/NY border. We made every effort possible to get all of the orders delivered but it just wasn’t possible. Our deepest apologies!

Second: a head’s up! We are looking at the first of the bedding plants coming available around March 21st BUT we may have some for FRIDAY delivery on the 18th. These would be marketpacks coming from Help From Above Farm, and varieties include: lettuce mixes, a “saladbar” mix of greens, and the cold weather cole crops like broccoli, cabbage, collards, kale, cauliflower and brussels sprouts. If you are interested in some of these plants for FRIDAY, please let us know ASAP and we can arrange this with the farmer.

In other news: it has really felt like spring this week on our farms. Our growers have been taking advantage of the warm dry weather to prep their fields and even plant the first seeds of spring. New Morning Farm seeded their first SUGAR SNAP PEAS, and we CANNOT WAIT til those are ready!


CITRUS: Still have lots of grapefruit and Temple mandarin tangerines on hand – this is the end of the season so get them while you can! The tangerines are a variety which originated in Jamaica in 1896; they are low-seed or seedless.

OYSTER MUSHROOMS: Did you know our Blue and Yellow Oyster Mushrooms are grown by one of our members? Don Lake cultivates these mushrooms on his farm in Fulton County, south of our facility. These mushrooms are specialty item and we highly recommend them!

SWEET POTATOES: Yes, we still have sweet potatoes! And we still have those Oriental Purple Sweet Potatoes too.

GREENS: Of course! Lots of spinach, chard, kale, mixes, puntarelle and frisee.

Posted 3/8/2016 12:07pm by Emily Best.

Have we mentioned that we have ***LOTS*** of gorgeous roots on hand, still, even though it’s early March? We applaud our farmers for their talent in growing enough of these crops so we can have a full and abundant list even this deep into the winter season. We’re also applauding today the many, many women who are involved in the local food scene in the mid-Atlantic on International Women’s Day. It seems like everywhere we go, there are dedicated, smart, and creative women rebuilding our regional food system, from farmers to market managers to small producers to chefs and business owners. And we must say, TOG is no different: we’re run by an amazing team of hardworking women!


Cabbage + Onions: back on the list but will be coming to an end once this delivery is gone…

Greens: nice variety for this week. Baby spinach is looking especially nice!

Carrots: along with our mixed color carrots, we’ve got a Purple Haze carrots back on the list.

Posted 3/4/2016 11:46am by Emily Best.

There is really nothing like the process of planting a seed, tending the soil, and watching the baby plant emerge and start to grow. Many of our farmers are in their greenhouses now, starting their seeds and hoping for warm sunny days to encourage them to grow!

Our grower meeting was productive yesterday: we had a good discussion about food safety plans, proper winter storage, and overall co-op communication. We also enjoyed a casual lunch which was surprisingly cross-cultural: Steve, an Amish grower, was unfamiliar with hummus and pita, and somehow the conversation ended up with Natalie teaching Steve and a few other growers about the growing popularity of the man-bun. Good times.

Highlights: Ye Olde Winter Standards

Red beets: Saw an Instagram post about a beetroot ravioli…just an idea. I’m lazy with beets: we thinly slice them, steam them, then “pickle” them in olive oil and vinegar with some fresh herbs like oregano or basil (when in season). Always a classic.

Orange carrots: Our carrots are as crunchy and crisp as the day they were harvested, full of great flavor and nutrition. Just because these carrots are the standard orange doesn’t mean they don’t deserve some love!

Sweet potatoes: also known as yams (although that’s a misnomer), these golden sweet potatoes will surely enrichen any plate they land on with their sweet flavor and bright color

Posted 3/1/2016 11:54am by Emily Best.

Wow, after the past few warm days it’s hard to believe that it’s only March 1! There’s no snow on the ground, the sky is blue, and the ground is slowly thawing. I can see the New Morning Farm hens outside exploring their yard, eating up all the bugs. And soon, our farmers will be back out in the field.

The list is looking great right now for our Friday deliveries. As I expected, we’re getting in a flush of baby greens: arugula, chard, mesclun, sweet n spicy, spinach, etc. PLUS! Lots of MICROGREENS!

In co-op news, we have our second Crop Improvement meeting of the season on Thursday. We’re meeting at Bending Bridge Farm, where young farmers Cameron and Audrey grow for their CSA and markets. They also grow those super cute Fairy Tale Eggplants you’ll see on the list in late summer. We have an exciting agenda for this meeting: food safety with the whole group, then breakout groups to discuss crops of interest, like alliums, brassicas, and cucurbits.

Highlights: Weirdo Crops!

Yacon: Have you tried yacon? Originating in Peru, yacon is similar to jicama or water chestnut in flavor and texture (aka it’s crunchy and mild with an earthy sweetness). It’s known as the “Peruvian Ground Apple,” which is sort of strange to think about, especially if you know that the potato is known as the ground apple in French (pomme de terre) and potatoes come from Peru, but anyway… Our yacon is grown by Gerald Smith in Bedford County, and we definitely think it’s worth trying!

Burdock: Popular in East Asia, burdock is another root vegetable that needs some love. Grown by Rufus Stoltzfus of Sunny Meadow Farm in Path Valley, burdock can be braised with carrots, juiced, or pickled. We’ve got a few cases on hand but if you’re interested in a bigger order, we’ll need a few days heads up as Rufus doesn’t have a phone!

Baby Mustard Greens: Super tender and flavorful, our baby mustard greens can be a part of a fresh, bright salad, or sauté for quick side dish. This week, the mustards are coming from Elim and Sarah Beiler of Breezy Hill Farm.

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