Tuscarora Organic Growers (TOG) took root in 1988 when a group of neighboring organic fruit and vegetable farmers discussed the possibility of joining forces in the marketing of their products.  By working together, they could coordinate crop production to complement one another rather than compete. And they could enjoy economies of scale in shipping and selling.  The cooperative form of business fit the farmers' needs, allowing ownership and market access to be divided fairly and decisions to be made jointly.  And through cooperation, the growers were able to serve their customers better, by providing a diversity of crops and a level of service that no one grower could provide on his own.  In TOG's first season, seven growers moved about 1,500 cases of produce to Washington DC retailers over a five-month period.  Since then, each succesive season has brought steady growth in sales as well as diversity, season length and professionalism. In the coming season, TOG will work with over 28 member  producers and 17 non-member producers to bring a projected 100,000 cases of produce from farm to city, offering locally grown, certified organic produce all 12 months of the year.  Below is some basic information about our  co-op.

Q. Where is TOG located?  Where do TOG growers farm?

A. Most of our grower's farms are located throughout a seven-county region of south central Pennsylvania known as the Juniata River Valley. (The counties are Bedford, Franklin, Fulton, Huntingdon, Juniata, Mifflin and Perry). This beautiful, rugged region is sparsely populated, heavily forested, and environmentally pristine. Our small fields hug streams in narrow valleys or sit on ridges above. We are part of the Susquehanna River Watershed. The co-op's warehouse and office are located near Maddensville, south of Orbisonia and near Exit 180 of the Pennsylvania Turnpike (2-1/2 hours north of the DC area).

Q. What kind of growers sell through TOG?

A.   All kinds!  Our growers farm as little as 2 acres of produce and as much as 60 acres. The average farm is managing 20-30 acres of organic ground for fruits and vegetables.  Most are farmed as family operations with some occasional hired help, but a few have large work crews. ALL are certified organic. We also get mushrooms from an organic house near Philadelphia, and seasonally work with other organic growers or growers' co-ops on the east coast, as well as organic citrus growers in Florida. Our main emphasis is on fresh, locally grown, organically grown foods – we don't buy from California or Texas.

Q. What does TOG mean by LOCAL ORGANIC?

A. Federal law (USDA) has finally caught up with what we've required of our growers since 1988: third-party certification in order to use the word "organic."  All of our farmers are certified by independent certifying agencies, which currently include the New York and New Jersey chapters of Northeast Organic Farming Association (NOFA), the Ohio Ecological Food & Farming Association (OEFFA), and Pennsylvania Certified Organic (PCO). These agencies insure that farmers are building healthy soils and avoiding the use of synthetic chemicals, while adhering to a set of farming principles and practices which are consistent for all certified organic producers (we'd be happy to provide more detailed information upon request). While we believe certification is crucial, we also believe that "local" is just as important as organic.  Smaller-scaled, family-run operations in the Eastern U.S. have more challenges and fewer advantages than large multinational corporate farms. They can, however, provide you with fresher, more nutritious and more exciting food!

Q. How does TOG insure quality produce?

A. We strive to pack our produce better than industry standards, and every grower delivery is checked for quality and consistency when it arrives at our dock. Growers are held to strict standards, spelled out in a 18-page set of guidelines covering harvest, grading, packing, storage and food safety.  

Q. How can I find out what's available from TOG?

A. Throughout our main growing season, we fax or e-mail availability lists to our customers twice a week . The lists include pricing, pack and supply information, as well as delivery dates and order deadlines. The list is also accessible from the TOG  web site. Go to the Buyer section to see what's being offered this week. This section is for current buyers only and requires password authentication.  If you are curentlly a customer call the TOG office (814-448-2173) to find out more details for accessing this section.

Q. How do I order from TOG? When does TOG deliver?

A. We receive orders over the phone, through e-mail or on our toll-free fax line. For most orders, contacting us by our 11 a.m. deadline a day before delivery will give growers enough time for picking, packing, and transport to our dock. Early orders are appreciated, especially for unusually large orders! We pick to order as much as we can to insure that you get the freshest produce possible. Tuesdays and Fridays are our standard delivery days. We add additional delivery days in the summer as needed.

Q. Why do TOG deliveries come in trucks marked New Morning Farm?

A. We rent trucks from NMF – it works to keep costs low for both TOG and NMF.  New Morning Farm was the founding member of TOG and we're still located next door to Jim & Moie's abundant fields.

Q. Who picks up the phone when I call TOG?  Who delivers the produce?

A. By working together to share costs, TOG farmers have been able to maintain a staff that handles sales and marketing as well as shipping and delivery. So the person you talk to on the phone or meet with the truck is an employee of TOG's farmers. TOG is currently managed by Jeff Taylor, who manages the day to day operations, as well as sales and marketing. Tricia Murtha handles produce coordination with our growers; Reina Dudley and Tim Henry, along with Jeff lead our sales and marketing efforts; Teresa Showalter serves as assistant General Manager and oversees receiving and packing as well as many of the small internal details. Shawn Rogers, Finance Manager, handles the books. Norma Schooley and Ben Helsel manage receiving and packing and Ray Smith is our primary driver.

Q. What is TOG's role in the regional food chain? Why not buy from a full-line produce distributor?

A. You might be able to find produce cheaper, or buy from someone who'll have tomatoes year-round as well as bananas, avocados and more. But most produce distributors prioritize convenience and cost-savings over quality and integrity. As one of the oldest and largest organic produce cooperatives in the East Coast, we have developed a rather unusual business model that has successfully provided local organically certified produce to the Baltimore - Washington metroplex for over twenty years. TOG is the connection between our array of sustainable family farms and the diversity or our restaurants, retailers, farmer's markets and buyer's clubs. Our expanding group of family farms allows for longer local seasons of various produce as well as the production of many specialty items so desired by the culinary diversity of the urban community. Local seasonal consumption is on the rise across the US. TOG has always been at the forefront of the "Buy Fresh, Buy Local" trend, well before it was trendy. TOG has long since set the standard by marketing only organically certified produce.

Q. Who owns TOG?  Who profits?

A. We're legally incorporated as a producer's cooperative, which means that the business is owned by the farmers it serves.  We're democratically controlled 100% by farmers; we have officers and a Board of Directors who are farmers.  Co-op operating expenses are paid out of regular commissions on sales, and any profits at the end of the year are distributed according to the growers' wishes. The economic goal of the co-op is service at cost to growers.

If you have other questions about our co-op, please give us a call!

814-448-2173

info@tog.coop