Weekly Availability List

Posted 6/14/2016 11:19am by Emily Best.

The summer sure is off to a slow start… every day we are hoping that the list bulks up but all we’re seeing is greens! I suppose we shouldn’t complain; only 6 months ago we were complaining there weren’t enough greens. And, sorry to say, but seems like our strawberry season has come to an abrupt end.  

We are starting to see more summer squash come in, especially the dark green ravens. You’ll also see some “Number 2” squash on the list. A few of our growers suffered a hail storm last week and many of their crops were damaged. The Number 2 squash has small pockmarks from hail. We think this should still be fine for restaurants/soup producers and you’ll find it at a lower price point.  

I had never seen fava beans growing before last week, when I visited Country View and they showed me their bean patch, just about ready to pick. We hopefully will have more of these beans available for Friday delivery.  

HIGHLIGHTS  

Costata Romanesco Zucchini: I’ve noticed that this squash is a much slower seller than the raven zucchini. Can anyone tell me why? The costata is so flavorful and nutty, crunchy, and looks much more interesting the boring old ravens! And it’s an heirloom variety!  

White Hammon Sweet Potatoes: This is it, folks, til the fall. Buy ‘em up now while you still can.  

Scallions: Still lots of these coming out of the fields! So flavorful.  

Garlic Scapes: would be delicious with some scallions, some costata zucchini, a little fresh basil thrown in at the end…delightful!

Posted 6/10/2016 3:54pm by Emily Best.

On Wednesday, I took some time to travel out to Path Valley to visit a few growers. Snapped some great shots of their growing produce, including this green zucchini! If the warm temps stay up, we’ll definitely see lots of summer squash appearing on the list. I also saw Country View Farm’s fava beans, which are (hopefully) making their first appearance this weekend – we should have a few cases to send out Tuesday, and then probably many more for Friday.   It’s a challenging list right now, folks. LOTS of greens, garlic scapes, and tomatoes – but not much else. The variable weather has really affected our growers. Many had hail this past week, which damaged strawberries, zucchini, and other items. It was quite cool earlier in the week and that has slowed things as well. We are having a bit of a difficult spring, so bear with us, please!    

HIGHLIGHTS:  

RAINBOW CHARD: We have lots of chard coming, rainbow, green or red. The Washington Post had a great rundown their food chat on Wednesday on great recipes for chard. It’s not my favorite but I must admit that a simple sautee with garlic scapes, scallions, and some lemon juice can never be wrong. I like to make it as a side to my scrambled eggs on Saturday mornings.  

SCALLIONS: Our primary scallion grower just cleared out their patch! Now at a 3 case discount price for both red and white scallions. We aren’t expecting fresh onions for at least another 3 weeks so go for scallions to get that oniony flavor.

Posted 6/10/2016 11:29am by Emily Best.

On Wednesday, I took some time to travel out to Path Valley to visit a few growers. Snapped some great shots of their growing produce, including this green zucchini! If the warm temps stay up, we’ll definitely see lots of summer squash appearing on the list. I also saw Country View Farm’s fava beans, which are (hopefully) making their first appearance this weekend – we should have a few cases to send out Tuesday, and then probably many more for Friday.  

It’s a challenging list right now, folks. LOTS of greens, garlic scapes, and tomatoes – but not much else. The variable weather has really affected our growers. Many had hail this past week, which damaged strawberries, zucchini, and other items. It was quite cool earlier in the week and that has slowed things as well. We are having a bit of a difficult spring, so bear with us, please!    

HIGHLIGHTS:   RAINBOW CHARD: We have lots of chard coming, rainbow, green or red. The Washington Post had a great rundown their food chat on Wednesday on great recipes for chard. It’s not my favorite but I must admit that a simple sautee with garlic scapes, scallions, and some lemon juice can never be wrong. I like to make it as a side to my scrambled eggs on Saturday mornings.  

SCALLIONS: Our primary scallion grower just cleared out their patch! Now at a 3 case discount price for both red and white scallions. We aren’t expecting fresh onions for at least another 3 weeks so go for scallions to get that oniony flavor.

Posted 6/7/2016 11:44am by Emily Best.

I love this photo from Bending Bridge Farm – you can tell it’s the early morning because the fog is lifting off the creek in the distance. It’s a very familiar sight for me because the mornings at New Morning Farm were similar—clear blue sky, fog coming up, the humidity sticking to your skin. Mornings like these meant you’d be sweating hard all day, but that evening exhausted feeling would be just so satisfying.          

HIGHLIGHTS:  

STRAWBERRIES! Many of you have been ordering our strawberries and we’re definitely getting into peak season at this point. I’ve been enjoying all the social media posts of our beautiful berries, keep ‘em coming!  

GARLIC SCAPES: Just starting to see these come in – we can expect scapes for the next 3 weeks or so, as our growers start prepping their garlic plants to produce bulbs. Hardneck garlic plants produce these scapes, which are the flowering stems, and our growers pluck them out so the plant focuses its energy into making big bulbs instead of a flower. They have a tangy garlic flavor so use them as you would garlic, or be aggressive and use them as a crunchy flavorful vegetable. Or make pesto!  

COLLARD GREENS: Lots of these versatile greens coming in! Give them a chance – great for fresh wraps or collard sushi (Can we make that a thing?)

Posted 6/3/2016 10:46am by Emily Best.

It’s June! Finally! We’re starting to see squash blossoms and baby zucchinis pop up on the list (in small supply for now), and we’re hearing that peas will be appearing soon too. Time for the best eats!  

I want to thank everyone for getting their orders in early, especially for the Friday deliveries. When we have the majority of our orders in on Wednesdays, it gives us a chance to increase our grower orders if needed, which means less shortages where possible. It also means that our growers can deliver their produce on time Thursday, so that our dock workers can get their work done in an efficient manner. Everything is just smoother that way. Fridays are definitely our bigger sales day, so keeping things running well helps out EVERYONE. So, again, THANK YOU!  

All of our cucumbers right now are coming from high tunnels, where the farmers can protect these sensitive crops from early spring low temperatures. The cukes need lots of sunny days to grow and thrive.  

HIGHLIGHTS:  

HERBS: Have you been buying herbs? If not, now’s the time to start. Our herbs are always freshly picked, and so so flavorful.  

SPRING RADISHES: With the heat, the bunched radishes are over. But we still have a nice supply of small radishes now in bulk. Lots of beautiful colors available!  

KALE: Ok, ok. I know that kale hit its peak in …2012? But still! Kale is amazing. And our spring kale is SUPER tender. I go for kale chopped up and mixed with lettuce in a salad (no massaging necessary). And now that we’re seeing lots of kale coming in, the prices will reflect the abundance!

Posted 5/31/2016 11:51am by Emily Best.

What a difference a week makes: it’s now sweltering, hot and humid here in central PA! The veggies are soaking up the sun and growing fast now. We’re hearing that snap peas and summer squash are right around the corner. Strawberries are ripening as fast as the farmers (and their workers) can pick them.    

Did you know that our farmers are also some of our biggest customers? Our growers use the co-operative as a back-up option to their own production so that they can offer their farmer’s market customers and CSA members the best selection possible.  

HIGHLIGHTS:  

Bunched greens:  Getting in lots of rainbow chard and bunched kale!  

Diva Cucumbers: Finally seeing a big supply of cucumbers. I love cucumbers with dill, spring onions, and spring garlic, either with vinegar or with yogurt. Or just sliced thin on a salad. Or dipped in hummus.  And, like many other divas, these have a thin skin!  

Bitter greens: Bring some tangy to your menus. Mustard greens and baby curly cress are both growing fast and our farmers have a lot of them. The baby mustard greens mix is a versatile blend and can be eaten fresh for a salad or quickly cooked. The baby curly cress is best used as an herb or garnish and has a horseradish-like flavor. Try something new!

Posted 5/27/2016 11:03am by Emily Best.

We will be open on Monday, May 30th. The veggies don’t stop growing so we don’t stop selling! Deliveries will occur as usual on Tuesday, May 31st.

In other news, it’s freaking HOTTT up in these hills. So much for beautiful 75 degree days, now it’s just hot and humid. But it’s great for the plants (and the BERRIES). Strawberries are making their first appearance on the list today so please contact us asap with your berry orders. No guarantees at this point in the season as availability is still hit or miss depending on speed of ripening.

ALSO! Emily will be at the Dupont Circle Farmers Market this weekend hawking New Morning Farm produce. It looks like it’ll be a really beautiful market day and I’m sure there will be plenty of berries and other exciting spring items. Come on out and say hello (and buy some produce, of course!)  

HIGHLIGHTS:  

Head Lettuce: I made a delicious salad last night with romaine and butterhead lettuces, plus some baby spinach, and a little bit of a Diva cucumber. And I’m having it again for lunch today! Salads are such a refreshing option when the weather’s this hot.  

Asparagus: Lots coming in for Tuesday. The asparagus is loving this weather!  

Maple Syrup: One of our Amish families has cousins up in NY State who make Certified Organic Maple Syrup, so we are carrying a limited supply. We can get in more if there’s interest. We have 3 colors available: Golden, Amber, and Dark. See price list for pricing and size info. Pancakes, anyone?

Posted 5/24/2016 11:37am by Emily Best.

The sky is blue, clear, and no clouds are in sight! Hopefully it stays this way, because we’re hearing rumors about the beginning of STRAWBERRY season.  The berries need SUN to ripen. None yet for today but keep an eye out, maybe we’ll have some for Tuesday.

In TOG office news, Natalie found a tiny baby kitten by the side of the road last week, and it’s become our new office pet. Most of the time little Toggle (maybe??) is sleeping, but he is super loud when awake so if you call and hear some screeching, it’s the kitten. Super cute though.  

HIGHLIGHTS:  

BABY SPINACH & ARUGULA: Lots of baby greens incoming. Great for salads, sandwiches, side dishes, smoothies and more.

BUNCHED GREENS: Finally, some bunched greens! A few varieties of kale, some rainbow chard, and a few collard greens too! Buy these quick cuz they’re not going to last long out there. 

‘SHROOMS: Still need to move a lot of mushrooms… if you’re interested in portabellas or creminis, we can cut you a GREAT DEAL. Get in touch if you’re interested!

HERBS: As we wait for more variety to appear on the list, I’m going to bang the herbal drum again: folks! Buy some herbs. We have a lot now because many of the perennial herbs seem to explode in growth this time of year. That’s why you will see flowering sage, thyme, and chives on the list—the plants are just SO EXCITED that it’s warm again.

Posted 5/20/2016 10:36am by Emily Best.

FINALLY! It’s SUNNY! Get outside, people! We’re hoping to see a lot more additions to the list within the next week or two, so keep your eyes peeled. For now, not too much more to add. We do have a few bunched baby beets, and a few more tomatoes than last week. AND OF COURSE: RHUBARB!!

We also have an abundance of spring alliums, both scallions and garlic. We offer the scallions bunched in red and white, and garlic in bunched or bulk. Spring garlic is a great substitute for garlic bulbs this time of year – I added some to my spring stir fry last night and it was so tasty!

In news no one cares about but those of us who drive up and down our road twice daily: the township filled in potholes this morning!!    

 

HIGHLIGHTS:

PORTABELLAS: Maybe we over-ordered but we’ve got a ton of these ‘shrooms on hand. Help?

HERBS: Remember those cold winter days when we barely had any herbs and your dishes were seasoned with just salt and pepper (or worse, herbs from somewhere else)? Well, now we have LOTS of herbs coming in from our growers, lots of parsley, rosemary, thyme, oregano, dill, French tarragon, and more. PLUS chives with edible blossoms (which are super tasty on pizza, salad, or really, anything). Think outside the usual flavors and herb it up.

HEAD LETTUCE: It’s slowly starting to come in: we’ve got a few varieties coming in. Two thumbs up for salad!

Posted 5/17/2016 10:54am by Emily Best.

Even though it got quite cold Sunday night, it’s actually been sunny and fairly warm the past few days. Wohoo! Hopefully this weather brings on plant growth. I know we’re all anxiously awaiting the first strawberries. Our growers are all talking about how so many items are “almost ready” but just not there yet, so hopefully we see some new produce soon!

I love this photo from New Morning Farm – the team is transplanting early sweet corn using the Lannen transplanter. It’s a carousel style transplanter, and used on bare ground transplants (not on plastic mulch). I only transplanted on the Lannen a couple times because it made me quite dizzy! But it’s very fast and efficient for the farmers. Can’t wait for sweet corn.  

HIGHLIGHTS:

RHUBARB: Rhubarb gets an unprecedented third-in-a-row appearance on the highlights and here’s why: I started putting some in my morning smoothie (spinach, berries, banana, yogurt, and now rhubarb), and I am LOVING it. It’s adding such a bright and tangy flavor to my breakfast!

SPRING GARLIC: We’ve got bunched and bulk spring garlic in abundance. Great way to perk up any dish!

BASIL: We got a note yesterday from our tomato and basil grower who reported that the tomatoes aren’t as vigorous as in previous years. But the basil is looking (and smelling) great!

ASPARAGUS: After a shaky supply early in the week, it looks like we’re projected to get in nearly 60 cases for Friday deliveries!! It’s now on a 3 case discount price.

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