NWPA Growers Co-op

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News about NWPA Growers!
Posted 10/27/2015 7:16am by Amy Philson.

We are well underway in our membership sign-ups for our Winter CSA Shares.  This is just a quick note to let you know that we have added some various meat shares for this winter.

Ground Beef Share:  2 lb. of grass-fed ground beef at each pickup

Sausage Share:  2 lb. of bulk sausage of various flavors at each pickup

Chicken Share:  1 whole chicken (6-8 lb.) per month.  These are very large chickens, enough for several meals for most families.

Pork Chop Share:  1 package of two pork chops (approx. 1 lb.) at each pickup

All of our beef is 100% grass fed.  Chickens are pastured and fed non-GMO feed.  The pork comes from animals fed non-GMO feed.

Check it out here, or sign up here.

If you have questions, just reply to this email.

Amy Philson, manager

NWPA Growers Cooperative

Posted 10/13/2015 9:43am by Amy Philson.

Happy fall!  As we wind down Northwest Pennsylvania Growers' Cooperative's 2015 CSA Season in a few weeks, we are looking toward the winter months and how the seasons affect the food we eat.  Just because the weather turns colder doesn't mean that we should stop eating local food. 

Our farmers grow lots of storage crops, those that are harvested in the fall and those that remain in the ground and are harvested in the cold.  Several farms also grow in high tunnels, plastic covered hoop structures that help to control the elements and extend the growing season for fresh greens. 

Our Winter CSA brings these seasonal crops to you from December through March with twice per month deliveries.  In addition, the Webstore offers local meats, eggs, additional produce, and more.  Pickup locations include Butler, Franklin, Grove City, Hermitage, New Castle, and Slippery Rock. 

To find out more about the Winter CSA, click here, or go directly to the sign-up page.  For Webstore information, click here

Please email me with any questions you have.  Thank you for your continued support of local farmers.

Amy Philson, manager

NWPA Growers Cooperative

Posted 10/7/2015 1:30pm by Amy Philson.

While we were packing boxes this morning, we were talking about an organic farming conference later this month in Ohio that a few of the farmers are going to attend.  Shelly from Old Time Farm is at a heritage poultry conference this week.  Some of our farmers read monthly or quarterly magazines about sustainable farming to keep up on current issues and new practices that improve the way we farm.  And we often share books and articles with one another because we should always be learning.  Farming should be a community effort.

Here is what is in your shares this week:

  • Lettuce
  • Braising Mix (contains three types of mustard, mizuna, mibuna, arugula)
  • Carrots
  • Cauliflower
  • Corn
  • Yellow zucchini
  • Choice
  • Herb
  • Plus Full Shares have green beans and Swiss chard

I want to issue a warning about late-season sweet corn that is grown organically.  It is notorious for having worms.  The worms are usually just in the end, so when you encounter worm damage please chop off the end of your ear of corn before you cook it.

The braising mix can be eaten raw in salads, but it will have a little spice to it because of the mustards and arugula.  If you prefer, you can lightly braise it (here is a good tutorial on braising greens) or use it in other recipes.

And here are some recipes to try with this week's veggies.  Remember that some of these recipes come from other CSAs, so it's not always my commentary on the recipe.

Garlic and Onion Sauteed Chard

Stir-Fried Garlic Green Beans

Spanish Green Beans

Corn Pudding (a savory rather than sweet pudding to serve as a side dish)

Corn Fritters

Corn and Summer Squash Soup

Pasta with Roasted Cauliflower, Garlic and Walnuts

Cauliflower and Cardamom Soup

I hope this gets your creative juices flowing in your kitchen.  Indulge your tastebuds with lots of flavor this week!



Posted 9/30/2015 2:08pm by Amy Philson.

I am loving these fall vegetables right now!  Squash, apples, leeks, spinach, and more grace our table every day.  Delicious!

This is Week 17 of our CSA, so we have 7 more weeks left.  If you haven't used or scheduled your two vacation weeks yet, don't forget.  If you would like to purchase those two weeks (or even one), just let me know and I will send you an invoice.  The last CSA week is November 18/19.

I am impressed with the dedication of our farmers who harvest and clean their produce for our CSA members, even when it's pouring rain.  There just wasn't a break in the rain on Tuesday, when much of the harvesting is done.  I did receive a call from one of the farmers (Sarah from Busy Acres/AD), and they didn't have enough onions harvested for all the shares.  Thankfully, other farmers have onions already harvested and dried, so we got some from Chester Detweiler's farm (CD) to finish out the shares.

Here is what is in your shares this week:

Butternut squash





Zucchini (4 for Full, 1 for Small)



Choice (2 Full, 1 Small)

We were supposed to have two leeks in Small Shares and three in Full Shares, but I had no idea that NuWay Farm's leeks were so big!  So they put 1/2 lb. leeks in Small Shares and 1 lb. in Full.  Webstore orders have 1 lb. of leeks instead of three.

Here are your recipes for this week:

Leek and Mushroom Chicken Skillet

Leek and Potato Cakes

Orange Glazed Brussels Sprouts and Butternut Squash  I see that Brussels sprouts are back in stores.  Our local sprouts won't be ready until after it's good and cold.

Butternut Squash, Browned Butter, and Rosemary Fettuccine Alfredo

Cinnamon Zucchini Cake

Zucchini Patties  Like latkes, but with zucchini rather than potatoes!

Mom's Broiled Parmesan Tomatoes

Eat well this week! 



Posted 9/2/2015 2:17pm by Amy Philson.

There is one thing that we grow really well on our farm, and it seems everyone around us does too.  Ragweed.  I am very allergic to it, and it's in full bloom right now.  Many people blame goldenrod for their late summer allergies, but goldenrod isn't the culprit.  Goldenrod tea actually helps fight ragweed allergies.  An interesting historical fact:  after the Boston Tea Party, the colonists began drinking goldenrod tea since they couldn't get black tea from England.  It became so popular that they began to export it. 

Ragweed has tiny little blossoms that are almost imperceptible...but they throw oodles of pollen into the air.  I refuse to take chemical allergy meds because they cause other problems in my body.  So I treat my allergies the best that I can with herbs.  I drink a lot of nettle tea, both hot and cold, since nettle is a natural antihistamine.  And I suffer with a clogged head for a few weeks.  So if you, too, suffer from ragweed allergies, you have my empathy.

Enough about me and my herb lecture.  Here's what is in your share this week:

  • 1 lb. tomatoes
  • 1 lb. green beans
  • 1 head bibb lettuce
  • Zucchini (2 Full, 1 Small)
  • Green pepper (2 Full, 1 Small)
  • 1/3 lb. mizuna (an Asian herb...read about it here: http://www.specialtyproduce.com/produce/Mizuna_2027.php)
  • Choice (2 Full, 1 Small)
  • Herb Choice
  • Plus Full Shares have 1 lbl green tomatoes and 1 acorn squash

And now some recipes:

5-Ingredient Zucchini Fritters

Rosemary Chicken with Potatoes and Green Beans

Heirloom Tomato Salad with Mizuna and Coriander Vinaigrette

Herb Crusted Acorn Squash

Green Tomato Apple Crisp

Feel free to change up the herbs in recipes to suit your preferences and what you have on hand.

Have a great week!




Posted 8/5/2015 1:03pm by Amy Philson.

What a beautiful week this is!  I've been cleaning out garden beds that have been harvested (garlic, peas, onions, etc.), and I'm getting ready to plant fall crops.  It's so nice work in the cooler temperatures.  And after all the rain we had in May, June, and early July, it's getting dry and our farmers are hoping for rain soon.

About vacation days, remember that you have two weeks to use any time during the season.  You must either schedule your vacation days on the Website (http://nwpagrowers.com/members/scheduleactions) or email by Sunday night of the week you would like to take vacation.  Since I report orders for the week to our farmers on Monday morning, after that time it's too late to cancel your share for the week.  You can schedule vacation as far in advance as you wish.  (Please note that this is not directed at anyone that has emailed me too late to cancel your share for the week; there is uncertainty from many about vacations and this is a reminder for everyone.)

Here's what is in your shares this week:

  • 1 lb. onions
  • 2 cucumbers
  • 2 zucchini
  • Green pepper (2 for Full, 1 for Small)
  • Inferno pepper (yes, it's hot)
  • Tomatoes (2 lb. Full, 1 lb. Small)
  • Lettuce
  • 2 choice for everyone
  • 1 herb
  • Plus Full Shares have cabbage and green beans

And now for some recipes:

Crisp Summer Squash Slaw (substitute or leave out the pattypan squash)

Cabbage Stuffed with Beef, Zucchini and Herbs (substitute beef with other protein for vegetarian meal)

Asian Style Cucumber Slaw

Baked Zucchini and Rice

Basil Spaghetti with Cheesy Broiled Tomatoes

Baked Tomatoes and Summer Squash with Herbs and Cream


Have a great week!





Posted 7/15/2015 4:06pm by Amy Philson.

Did you remember to pick up your CSA share today?  I hope so!  There is a lot of yummy stuff in there.

Here's what you should have:

2 lb. red potatoes

Bag of pickling cucumbers




Lettuce (Romaine for Full; Bibb for Small)

Small Shares have a cucumber

Full Shares have green beans and collards or Swiss chard

Plus Choice (2 Full; 1 Small) and Herb Choice

Broccoli likes to grow in cool weather, so it's usually planted in the spring for early summer picking and again in late summer for a fall harvest.  I find it interesting that spring broccoli is about half the size of our broccoli in the fall.  For those of you who are new to our CSA, just wait until you see some of the giant heads late this fall!

Pickling cucumbers are so named because they are crisper and make better pickles.  However, you can eat them the same way you eat slicing cukes...sliced, speared, in a salad, etc.  Or you can make a couple of jars of refrigerator pickles.  There's a recipe on our website from last year.

I am loving all this zucchini!  I hope you're not getting tired of it yet.  I bought a spiralizer last winter to make veggie noodles because I was on a grain-free diet.  (Now, I eat very limited and specific grains, and I feel much better!)  I've been spiralizing zucchini and adding olive oil, fresh lemon juice, and some herbs, and it's absolutely delicious!  I dress it up with black olives, cherry tomatoes, avocado, cucumber, whatever I have on hand.  Or I put a stir-fry on top instead of using noodles or rice.  You can also make noodles with a vegetable peeler or a julienne peeler.

Here are some recipes to try this week:

Spicy Kale and Quinoa Black Bean Salad:  I love quinoa, but feel free to substitute with rice if you prefer.

Crisp Cucumber Salsa

Buttery Roasted Crushed Potatoes

Naturally Pickled Leafy Greens with Onions

Frida Kahlo's Zucchini Salad


Enjoy these sunny days!  Your farmers are working furiously right now to catch up from all the rain.  I am a member of a group of CSA farmers from around the country, and there are many who are struggling to have enough produce right now to put in their CSA shares.  I love our cooperative model, because we can benefit from several farmers' fields where one falls short.


Posted 6/30/2015 8:21pm by Amy Philson.

And it's still raining.  Plants that are growing in raised beds and greenhouses are doing well, although they could use a little more sun.  But plants in fields are definitely suffering from being waterlogged.  Plus there are many crops that just haven't been planted yet because the fields are more like swamps.  I'm not complaining; the weather is a continual frustration for farmers.  But I do want you all to be aware of the challenges we're facing with the large amount of rain we have received.  

I've had several people contact me saying that they are not receiving emails from me.  If you haven't been getting them regularly (at least 3 per week), I hope I have the problem fixed.  It was an issue with our email server.  If you would like me to resend info about the season, please let me know.

Here's what you should have in your CSA shares this week:

  • Chinese Cabbage
  • Turnip greens
  • Kale
  • Lettuce
  • Cucumber
  • Green onions
  • Cabbage
  • Choice (2 for Full, 1 for Small)
  • Herb
  • Plus Full Shares have Zucchini, Radishes and Broccoli Leaves

  So, what do you do with all these greens?  You can use most greens interchangeably (kale, Swiss chard, spinach, beet greens, turnip greens, broccoli leaves).  The heartier greens should be cooked longer than the more delicate leaves in hot dishes.  Here are some recipes to help you out with your share this week.

Beet Greens Recipe (again, use this for any of your greens)

Chinese Chicken Salad

Layered Zucchini Parmesan

Tuscan Kale with Almonds, Plums and Goat Cheese (use any seasonal fruit)

Caramelized Cabbage with Noodles

Zucchini Squash Au Gratin


I hope you have a great week.  On my agenda for this week is a trip to North East to pick sweet cherries for the freezer.  Hopefully we will have a few hours of dry to pick!  Then we pit them all and freeze to use in smoothies and desserts.  And maybe some cherry jam.





Posted 6/24/2015 1:22pm by Amy Philson.

Did you all remember to pick up your CSA share today?  I hope so!  We have a little break in the deluge of rain as I write this, but more is in the forecast.  The biggest issue for farmers is always the weather.  Pests and disease that destroy crops are a nuisance, but they can be dealt with in various ways.  But rain or lack of rain is forever a problem.

This month we have received over 7 1/2 inches of rain, almost double our monthly average.  Fields are either under water or a mucky mess, preventing planting, weeding, and cutting hay.  Most farmers in my area have not taken their first cut of hay, and it's nearing time for second cutting.  We have a greenhouse FULL of plants to put out, but the planting equipment would just sink in the mud.  I was at NuWay Farm this morning, and they have 100-foot rows of lettuce and spinach that have been taken over by weeds.  Rain tends to make weeds grow faster than our vegetable plants.  So they will all be tilled under and replanted.  But the money they spent on seeds and all the labor to plant is forfeit.  This is why food costs so much.

Thank you for investing in our local farms and for bearing with us as we overcome the difficult start of this season.  I love our cooperative model of CSA because when a crop fails on one farm then another farm can sometimes fill in.  But that doesn't lessen the financial sting of the first farm.  We do this because we believe in wholesome food and love working with the land and watching things grow.  It brings a deep sense of satisfaction to look on our harvest.  But there is also much sadness when we encounter obstacles that we have difficulty overcoming.

So here's what you get in this week's CSA shares:

  • Radishes
  • Onions
  • Zucchini (Full 2, Small 1)
  • Green Italian pepper (sweet)
  • Bok choy
  • Kale
  • Lettuce
  • Choice (Full 2, Small 1)
  • Herb
  • Plus Full Shares have a bottle of maple syrup

Again, the bok choy has tiny holes throughout from flea beetles.  These are a bane in the spring for farmers who don't spray their greens.  They do little damage to the greens...they just don't look very pretty.  Simply wash your greens off, and then cut and continue with your recipe.

Some notes about choice items:  The yellow peppers are sweet Hungarian.  The bulb with ferny tops is fennel.  The curly stems are garlic scapes; chop and use as you would garlic.

And now for recipes:

Fennel Slaw

Fennel Dip

Garlic Scape and Kale Pesto  Did you know you can make pesto out of other greens besides basil?  And if you chose basil as your herb, add that for more flavor.

Angel Hair with Early Summer Veggies  Substitute frozen peas or zucchini for the sugar snaps.

Chicken and Kale Casserole

Maple Glazed Pecans  Those yummy pecans that they serve on salads in restaurants, even better made with maple syrup!

Garlic Scape Pesto  Another pesto recipe sans the kale.


And remember that you can search our recipe archives for some delicious recipes from years past.

Have a wonderful week.  And as you eat your CSA veggies this week say a prayer for our farmers as they battle this rain.



Posted 6/17/2015 2:16pm by Amy Philson.

What a lot of rain!  Our plants are virtually swimming in the fields.  You were supposed to have Bibb lettuce in your shares this week, but the rain did it in.  David Yoder of NuWay Farm checked his Bibb on Monday and it looked great.  When they went to harvest it Tuesday morning, some of it had grown 12 inches taller and most of it was not good enough to sell.  So you have Swiss chard instead.

Too much rain is also damaging to strawberries.  One farmer's berries are mushy, but another farmer has enough extra to cover it.  That's what I love about our cooperative model of CSA:  when one farmer's crop fails, someone else can often cover it.  But you will probably want to eat your strawberries quickly rather than saving them.  Too much water makes mushy berries that don't keep as well.

You may notice tiny insect damage on the bok choy.  This is caused by flea beetles, which often attack spring greens.  Just wash the greens off and use them.  Interestingly, when produce has some insect damage, it's actually healthier for you (https://www.facebook.com/306461856045017/photos/a.411530438871491.103757.306461856045017/1092998117391383/?type=1&fref=nf&pnref=story)  I would much rather have some bug holes than pesticides sprayed on my food!

So here's what is in shares this week:

  • Rhubarb
  • Zucchini (yay for early zucchini!)
  • Scallions
  • Strawberries
  • Bok choy
  • Swiss chard
  • Choice (2 for full, 1 for small)
  • Herb choice
  • Plus Full Shares have spinach

And now for some recipes!

Rhubarb Bars

Hot Cranberry and Spinach Salad (this calls for both spinach and kale, but you can substitute chard for the kale)

Herbed Chicken Salad with zucchini in it.  Roast a whole chicken, grill some chicken breasts, or buy a rotisserie chicken from the deli.

Coconut Curry Zucchini:  Substitute chicken broth for the water and bouillon, since bouillon usually contains MSG.  Make it a main dish by adding meat and serving over rice.

Stir Fried Bok Choy with Ginger and Garlic:  Again, add rice or noodles and choice of cooked meat to make it a main dish.  For a healthier alternative to soy sauce, I use coconut aminos.  Find it at many health food stores, Whole Foods, or on Amazon or Vitacost.

Bok Choy with Apples 

Happy cooking!  Happy eating!  And remember, there are lots more recipes on our website to search through.