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Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

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Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, December 13, 2018

News from the SVGM

 Indoor market hours 2-5pm

Hello everyone!~~~

I want to take a moment to wish you all~~ from all of us here at the SVGM~~~ a safe and healthy holiday season full of moments of joy and laughter and lovely gatherings with family and friends. We are firmly in the season's midst, and the rush goes on around us, so be sure to stop every now and then to savor a nourishing meal or a relaxing glass of wine with a friend, since the holidays, in the end, are truly about sharing the season with others.

The market will be open throughout, every Friday, for cheeses and beef and pork and poultry. Don't forget that some of the very best pork for your New Year's Day dinners is available at the SVGM!

This week's vendor updates:

Cow-a-Hen Farm will have freshly cut beef and pork, and freshly dressed chickens, and is also taking orders for freshly dressed turkeys for Christmas. Christmas falls on a Tuesday this year, so the Friday before is a great time to pick up a fresh turkey, or whatever you may desire to cook for your holiday dinners.

We also want to remind you that Beaver Run Farm will be back at market tomorrow, fresh off a California trip and time with their family.

Don't forget that our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We're indoors, we're heated, we've got parking, we are so very convenient! We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly cut beef, freshly cut pork, freshly dressed chickens, also taking orders for freshly dressed turkeys for Christmas
Beaver Run Farms: Back at market this week!
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back after the holidays
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/











Thursday, December 6, 2018

News from the SVGM


                                                       Indoor market hours 2-5p

Hello everyone!~~~

It's cold out there, but it's awfully nice to be experiencing this break from the constant precipitation; complete with peeks of sunshine and blue sky, however brief they may be!

Some vendor updates:

This week Lorson's Mushrooms is at market. A fresh local mushroom is a mushroom that is fresher than you've ever seen or tasted~~~

Punako Artisan Hearth will be taking some time off from the market in order to prepare and fill holiday baking orders, and will return sometime in January.

Also, a reminder that Beaver Run Farm will not be at market tomorrow. Steve and Becky are visiting their family in California; we hope they're having a wonderful time out there! Steve will be back to market next Friday, December 14.

And remember that our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms: Returning to market Friday, Dec.14
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back after the holidays
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/











Thursday, November 29, 2018

News from the SVGM

Indoor market hours 2-5pm
Hello everyone!~~~

With Thanksgiving come and gone~ and its weekend full of all kinds of shopping~ we now begin to pick up that speed that signals the holiday rush. Our energies fight the shortening daylight hours as we try to remain active and cheerful during this lively time of gathering and giving, and with the added stress of winter's cold coming on, it's doubly important to keep ourselves well-fed and well-nourished.

The SVGM Indoor Market can help you stay healthy: their nourishing, locally produced foods can provide the perfect bases for long-cooked stews and soups and casseroles. Beef and pork, poultry and cheeses, fresh eggs and breads~~~ the best that the Valley has to offer for those one-pot meals that can feed you for days on end!  And they always taste better the second and third days anyway~~~

So keep us on your Friday calendars to keep up your energy; we're here for the duration.

As we mentioned last week, Meesh Tarsa, of Tarsa Family Farm, is organizing a major fundraiser for the Congregation Beth El synagogue of Sunbury,~~~ their first annual movie and wine tasting, to be held at the Campus Theatre in Lewisburg this Sunday, December 2, 2018. Meesh will be doing most of the cooking for this event, a gorgeous looking tasting menu made with foods sourced from our own SVGM vendors, as well as other surrounding local businesses.  You can find all the information on this cool-sounding event in the link that follows; some are having problems linking through on their phones, and I apologize for the elementary technology snafu, so you'll also find Meesh's phone number if you'd like/need to get hold of her for any more information~~~
Meesh Tarsa #717-269-9640

https://gallery.mailchimp.com/9978a74c98559f6bc1e2590b8/files/b71fca80-bbb2-4522-9145-90033e6ec922/Beth_El_Fundraiser.03.pages

Also, Beaver Run Farm will not be at market these next two Fridays, November 1 & December 7. Steve and Becky will be visiting their family in California; we wish them some beautiful sunny days out there! Steve will be back to market Friday, December 14.

A remember that our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms: Returning to market Friday, Dec.14
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/










Thursday, November 22, 2018

News from the SVGM

Indoor market hours 2-5pm
Happy Thanksgiving, everyone~~~

      We want to wish you all a holiday weekend full of good food, family, and many blessings.  We will be at market tomorrow during our regular indoor hours.

     Our own Meesh Tarsa, of Tarsa Family Farm, is organizing a major fundraiser for the Congregation Beth El synagogue of Sunbury, and it sounds like a fun one~~~ their first annual movie and wine tasting, to be held at the Campus Theatre in Lewisburg on Sunday, December 2, 2018. Meesh will be heading up the cooking, which consists of a gorgeous looking tasting menu made with foods sourced from our own SVGM vendors, as well as other surrounding local businesses.  You can find all the information on this cool-sounding event in the following link:

https://gallery.mailchimp.com/9978a74c98559f6bc1e2590b8/files/47410860-8431-481f-8ba8-c365a784fdb3/Beth_El_Fundraiser.01.pages
   
     Remember, our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini


Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/









Thursday, November 15, 2018

News from the SVGM

Thursday, November 8, 2018

Indoor market hours 2-5pm
Hi everybody~
     I'm surrounded by a beautiful snowfall as I write this email: it feels deceptively like winter already. News of this impending storm caught me off guard yesterday; it seems like it's been a long while since we've had an autumn snowstorm, but given the extremely wet spring and summer we had, this early accumulation doesn't necessarily surprise me. It's a wet and slick one, though, so be safe out there, whether you need to drive in it, walk in it, or shovel in it. And make sure to warm yourself up with a hot cocoa or toddy afterwards!
     Thanksgiving is just a week away~~~yes, it's all coming at us quickly now, the holidays, the weather, the decorating..... fortify yourselves against the onslaught with the delicious local foods you'll find at our indoor markets every Friday. Tomorrow's market is a perfect time to get your holiday food shopping started, not only for the Thanksgiving meal itself, but for the rest of the weekend when you've had enough leftovers. Think of soups for lunch, some chile for Saturday, or even a frittata for Sunday dinner. We have the highest quality local foods the season has to offer, and there's no better way to feed yourselves and those you care about this holiday season~~~

 So start with the SVGM at our indoor market. It's warm inside and the parking is so very convenient! Remember, our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic, greens
Hidden Branch Farm: 
Winter squashes, cabbages, broccoli, fennel, peppers, turnips
Orchard Breeze Farm:
Apples, apple cider, squash, turnips, apple butter, jams
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Seasonal Recipe 
Winter Squash Agrodolce
Adapted from http://bonappetit.com
Recipe by Chris Morocco
Serves 8

Here's a simple but festive way to spice up that holiday meal. Look for any combination of sweet winter squashes to suit your fancy, about 4 pounds total. You can substitute Jalapeño or serrano chiles for the Fresno if unavailable~~~

Ingredients:
1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
¾ cup red wine vinegar
¼ cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Directions:
Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.

Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.

Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.


Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/










Thursday, November 8, 2018

News from the SVGM

Indoor market hours 2-5pm
Hello everyone~

     We had a really nice start to our indoor market season last week~ thanks to all who stopped by. These weeks leading up to Thanksgiving you can still find wonderful produce, and since Thanksgiving is but two weeks away, it's actually a great time to stock up early for your feasts, and get a head start on the freshest and local ingredients for your holiday sides.
     Hidden Branch Farm, Orchard Breeze Farm and Tarsa Family Farm will be with us indoors for a couple more weeks, so stop by their stands for garlic, potatoes, apples, autumn greens, cider, winter squashes, cabbages, turnips, and more. You'll find hand-hooked rugs at Orchard Breeze and fun garlic braids at Tarsa~~~both wonderful ideas for a holiday gift or two!
     Lorson's Mushrooms, who joined the SVGM late in the season, will be with us indoors every first and third Friday of the month, with their array of locally grown mushrooms. If you've not tasted locally grown, freshly picked mushrooms, it's time: they are amazing.
    And Cow-a-Hen Farm is still taking orders for Thanksgiving turkeys; tomorrow Bill will also have fresh turkey parts available.
     Remember, the indoor hours are slightly abbreviated so that  market ends at 5pm; but we'll be there every Friday until next May. We hope to see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic, greens
Hidden Branch Farm: 
Winter squashes, cabbages, broccoli, fennel, peppers, turnips
Orchard Breeze Farm:
Apples, apple cider, squash, turnips, apple butter, jams
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Seasonal Recipe 
Savory Potato Tart
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 8-10

A rustic, fairly simple, but soul-satisfying potato dish that can be served as a side, an appetizer, or even a meal with a salad. There are some wonderful heirloom potatoes available at the market right now, so try a mix, or use your personal favorite. Be sure to leave time to chill the pastry dough. And this recipe leaves all kind of room for playing, though as is, it received rave reviews~~~~

Ingredients:
FOR THE PASTRY:
2  cups/250 grams all-purpose flour, plus more for dusting
½  teaspoon salt
½  pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
½  cup ice water

FOR THE FILLING:
2  pounds heirloom potatoes
1 ¼  cups crème fraîche
1  tablespoon kosher salt
½  teaspoon black pepper
 Pinch of grated nutmeg
2  garlic cloves, minced
2  teaspoons chopped fresh thyme

FOR THE EGG WASH:
1  egg yolk
1  tablespoon cream or crème fraîche

Directions:
MAKE THE PASTRY:
Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together.
Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)

MAKE THE FILLING:
Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.

MAKE THE TART:
Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.

Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.

Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.


Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/










Thursday, November 1, 2018

News from the SVGM

We've moved indoors!
Indoor market hours 2-5pm
Hello everyone~
     Tomorrow is the first indoor market of our Winter Market season. This is our fifth year inside Brook Park Pet Supply, and  once again, with much gratitude, we thank owner Sharon Klose for hosting the SVGM throughout the upcoming winter months.
     As always, Beaver Run Farm, Cow-a-Hen Farm, and Stone Meadow Farm will be there throughout with meats, poultry, and cheeses, along with Punako Lane Artisan Hearth for that wonderful bread that is truly the staff of life ~~~  So right away, you have access to nourishing, locally-produced foods that are the basis of soups, stews, roasts, sandwiches and more. Add to that some of our produce vendors, like Corey of Hidden Branch Farm, who hopes to be inside with us until Thanksgiving, and Meesh of Tarsa Family Farm, until her produce specialties run out. Off and on a guest vendor may pop up, and rumor has it we may even see some mushrooms this season, too.
     The location is incredibly advantageous to everyone: literally steps away from our outdoor area, with convenient parking, and a heated, totally inside space. The only weather that should truly hamper our customers are crazy blizzards and ice....
     We've had a wonderfully steady group of customers for this market, so make sure you keep it marked in your calendars, and stop by soon to see us. And thank you to all who have contributed to its success with your continuing patronage ~~~ we are so grateful for your support!
     Remember, the indoor hours are slightly abbreviated so that  market ends at 5pm; but we'll be there every Friday until next May. We hope to see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic
Hidden Branch Farm: hopefully until Thanksgiving!
Winter squashes, cabbages, broccoli


Seasonal Recipe 
Chicken and Rice Soup with Green Chiles and Ginger
Adapted from http://bonappetit.com
Recipe by Andy Baraghani
Serves 4

A stick-to-your-bones, warming soup that can prevent, soothe, and ward off all that ails you during the oncoming sniffly season~~~

Ingredients:
2 teaspoons sugar
1 1-inch piece ginger, peeled, cut into very thin matchsticks
¾ pound boneless, skinless chicken thighs
6 cups homemade chicken stock or low-sodium chicken broth
3 small shallots, halved
4 garlic cloves
¾ cup jasmine rice, rinsed
2 tablespoons fresh lime juice
1 tablespoon (or more) fish sauce
Kosher salt
3 Thai green chiles, thinly sliced crosswise
2 scallions, thinly sliced crosswise
3 tablespoons crushed skin-on, roasted, unsalted peanuts

Directions:
Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.

Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set aside.

Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken (soup should have slightly thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed.

Divide soup among bowls; top with reserved ginger, chiles, scallions, and peanuts.


Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/