.

Welcome!

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

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

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 8, 2016

News from the SVGM

   Good afternoon, everybody~~ I hope you’re week has been a good one so far!
I want you to know I try to practice what I preach: I had every intention of going to the market last Friday to buy boatloads of stuff to make myself a huge pot of eat-it-for-five-days vegetable soup, but ended up instead with an unexpected trip to the veterinarian~~~said cat is doing well, thank you. And so I went without soup. A couple of days ago at the grocery store, I looked for a few good green things to hold me over till Friday, but try as our best grocers might, nothing remotely looked as fresh and green as what I’ve still found at the indoor SVGM. The daylight hours are rapidly shortening, the temperatures are soon to drop out of the 30’s and 40’s, and my advice to you is to take advantage of the late-season produce available from our SVGM farmers while you can! Nothing beats the freshness or quality, and our produce vendors are doing their very best to provide as much as they can throughout this holiday season in spite of the dwindling growing hours and temperatures. I’ll also do my best to keep you apprised of what remains available as we move through the month of December, but even the vendors don’t always know what they’ll have, so your best bet is to make it to market Friday afternoons~~~~~ we’re so very appreciative of your patronage and ongoing support; see you there!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms: 
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm: 
Heirloom potatoes, sweet potatoes, greens, radishes, dried herbs and hot peppers, eggs, garlic, Tunis wool
Quaff Meadows: 
Head lettuce, lettuce greens, daikon radishes, butternut squash, turnips, kale, cabbage, onions, carrots, red potatoes, sweet potatoes, eggs, honey, lamb, peanuts
Little Red Hen Farm:
Pea shoots, microgreens; dried beans, eggs, potatoes, garlic, cabbage, peppers
Grass Roots Farm:
Pickled garlic scapes, black currant jellies and jams, garlic, chard, leeks, carrots, kale, beets, greens, brussels sprouts

Seasonal Recipe
Turnip Casserole with Porcini Crumb Topping
Adapted from foodandwine.com, recipe by Justin Chapel (Published October 2011)
Makes 4 servings
Gratins are by their very nature one of the most satisfying ways to make potatoes and winter vegetables during these blustery cold-weather days. This turnip gratin can be a side dish or a main dish, and leaves plenty of room for your own creative touches. The use of the dried porcini with the panko breadcrumbs for a topping imparts a warm and earthy richness to its creamy flavors~~~~
Ingredients
3 cups heavy cream
1 garlic clove, finely grated
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
3 pounds small turnips, peeled
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 ounce dried porcini mushrooms, coarsely chopped
1/2 cup panko (Japanese bread crumbs)
Directions
    Preheat the oven to 375° and butter a shallow 2-quart ceramic baking dish. In a medium saucepan, bring the heavy cream to a simmer. Whisk in the garlic and mustard and season with salt and pepper. Keep warm.
     Using a mandoline, slice the turnips crosswise 1/8 inch thick; otherwise, slice the turnips as thinly as possible with a knife. Arrange half of the turnip slices in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the turnips and sprinkle 1/4 cup of the grated cheese on top. Repeat with the remaining turnip slices and cream. Cover tightly with foil and bake for about 1 hour and 15 minutes, until the turnips are tender.
    Meanwhile, in a food processor, pulse the porcini until they resemble coarse crumbs. Add the panko and pulse 4 times. Transfer the crumbs to a small bowl and whisk in the remaining 1/4 cup of grated cheese.

    Remove the casserole from the oven and uncover. Sprinkle the porcini crumbs evenly over the top and bake for about 20 minutes, until the cream is bubbling and the top is golden brown. Let stand for 15 minutes before serving.

Thursday, December 1, 2016

News from the SVGM

     The sun is trying its best to peek out from behind the clouds today, and the wind is occasionally gusting, but though it sounds like it's a cold one outside, it's actually still pretty mild for this first day of December. It always feels like we're racing towards that shortest day of the year with a vehemence that has an added urgency, because of the hyper-activity of the holiday season.    
     Social gatherings, decorating, shopping, and stepped-up charitable activities add an extra layer of stress to already full days. So do yourselves a favor, and make sure to put the SVGM indoor Friday markets on your reminder list, because taking care of yourselves should also be a high priority this season. One of the best ways to keep your immune levels up is to buy local foods that are produced with care and a sincere attention to quality. I can't emphasize enough how good it feels to know exactly where your food comes from, and even more, to know exactly who produces it!
    This is the time to get out your slow-cookers and Dutch ovens and soup pots, and nourish yourself and your loved ones with a wonderful, easy, anxiety-soothing one-pot meal. We have pork, beef, poultry, and lamb and all sorts of vegetables for soups and stews~~~and plenty enough for vegetarian main dishes, for sure! Grab some lettuces or broccoli for a side, and dinner is ready. And make enough for leftovers, because this type of food is always even better the second time around.
     Take care of yourselves in the whirlwind out there, and we look forward to seeing you at market~~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms: 
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm: 
Heirloom potatoes, sweet potatoes, greens, radishes, dried herbs and hot peppers, eggs, garlic, Tunis wool
Quaff Meadows: 
Head lettuce, lettuce greens, daikon radishes, butternut squash, turnips, kale, beets, cabbage, onions, carrots, red potatoes, sweet potatoes, eggs, honey, lamb, peanuts
Little Red Hen Farm:
Pea shoots, microgreens; dried beans, eggs, potatoes, garlic, cabbage, peppers
Grass Roots Farm:
Pickled garlic scapes, black currant jellies and jams, garlic, chard, leeks, carrots, kale, beets, greens, brussels sprouts


Seasonal Recipe
Slow Cooker Ethiopian-Spiced Chicken and Black Lentil Stew
Adapted from foodandwine.com, recipe by Sarah Bolla (Published December 2012)
Makes 4 servings
Though this recipe calls for chicken, it would no doubt be delicious with either pork or beef; and equally delicious as a vegetarian dish with the addition of perhaps sweet potatoes and greens. Berbere is the national spice of Ethiopia, a blend of cayenne and paprika and other fragrant spices such as fenugreek and cardamom. I've never worked with it, but it sounds divine, and warm and spicy helps battle the chill! Here is a link to order it:
Ingredients
1 cup black lentils, rinsed and drained
One 14-ounce can crushed tomatoes
1 cup low-sodium chicken broth
4 skinless bone-in chicken thighs, fat trimmed
2 teaspoons unsalted butter
1 teaspoon extra-virgin olive oil
1 large sweet yellow onion (about 1 1/2 cups), finely chopped 
5 large garlic cloves, finely minced
2 teaspoons freshly grated ginger
1 teaspoon Kosher salt
3 tablespoons Berbere spice
1 tablespoon sweet paprika
1/2 cup white wine 
Freshly ground black pepper
1/2 cup Greek yogurt for serving
Fresh cilantro leaves for garnish
Directions
     In a slow cooker, combine the lentils with the crushed tomatoes and chicken broth. Add the chicken and set over high heat.
     Heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, garlic, ginger, and salt and cook until softened and lightly browned, about 4 minutes. Add the berbere spice and paprika and cook, stirring, until fragrant, about 2 minutes. Add the wine to deglaze the spiced onion mixture from the bottom of the pan, cook for 2 minutes and transfer to the slow cooker. Season the stew generously with salt and black pepper. Cover and cook on high for 2 1/2 hours or on low for 5 hours, until the chicken is cooked through and tender.
     Transfer the chicken and lentils into bowls and serve with a dollop of Greek yogurt and chopped cilantro.
MAKE AHEAD

The stew can be refrigerated for up to 3 days.

Thursday, November 24, 2016

News from the SVGM

Happy Thanksgiving everyone~~~~ we hope your holiday has been a full and joyful one! The Growers’ Market will be open tomorrow as usual; we look forward to seeing you~~~

Thursday, November 17, 2016

News from the SVGM


Thanksgiving is next Thursday, and the Growers’ Market should be your first stop in shopping for this ultimate family and friend gathering meal. We have the freshest of locally grown potatoes and sweet potatoes, butternut squashes, leeks for your stuffing and greens and beets and more for all those sides. Whether you’re picking up a pre-ordered turkey or roasting up an alternative, our meat and produce vendors have the most delicious options. Start with the freshest here, before heading out to those crazy-busy grocery stores!
       It’s been quite a time, and I want to remind you that shopping at this wonderful Growers’ Market is one of the most genuine ways to stay connected to so much of what is truly important. The Susquehanna Valley Growers’ Market is a community of services exchanged, of support and respect and integrity, and of friends and farmers and producers from all kinds of backgrounds~~~all of us united by our belief in the sustainable local food movement. We believe that participating in this market not only nourishes each of us individually, but that nourishment also reaches a wider scope of communities and land that surrounds us. This is an important time to gather at a local market like the SVGM~~~and we have a wonderful winter location for us to do so.
       So, Happy Thanksgiving to all of you, from all of us! Thank you for being out there and supporting this local food movement as strongly as you do. We’ll see you tomorrow!

Seasonal Recipe
Gingery Chicken Stew
Adapted from cooking.nytimes.com, recipe by Mark Bitman (New York Times, February 18, 2014)
Makes 4 servings
     This is a fragrant, warmly spiced chicken and vegetable stew that uses lots of
winter squash and daikon. The readers’ notes on this delicious sounding recipe
had some great substitutions and tips, like draining the fat after browning the
chicken and substituting coconut milk for the chicken broth. The easiest way to
get peeled and diced winter squash is to use just the neck of a butternut squash:
you can cut it off, stand it up on a cutting board, and easily peel and dice it. You
may want to buy a couple smaller squashes to do this.
Serve with couscous or rice, and perhaps some sautéed greens on the side~~~
Ingredients
2 tablespoons olive oil
1 ½ pounds (4 whole bone-in) chicken thighs
½ teaspoon salt
½ teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
¼ cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
¼ cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 ½ pounds any winter squash, cut into 1-inch chunks
Directions
     Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
     Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
     Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.


Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com


Thursday, November 10, 2016

News from the SVGM

     If you’ve not yet been to our indoor market location, do yourself a huge favor and head over one of these Fridays to check it out. The setup within Brook Park Pet Supply is wonderfully welcoming and intimate~~~ heated and sheltered for the cold days, and comfortably spacious for the warm days with its door wide open. In this year’s moderate month of November, the produce is still amazingly abundant, with ongoing harvests of cool-weather greens, winter squashes, fresh potatoes, turnips, cabbages, radishes and sweet potatoes; and brussels sprouts are in the offing. Sample some awesome pickled garlic scapes, black currant jelly, jam and coulis, and an array of artisan cheeses. And the local meats and poultry are as delicious as ever, with a great selection of sausages, roasts, steaks, chops, and chicken. 
    Be sure to remember us for your Thanksgiving dinner needs: these next two Fridays will be great days to begin your holiday meal shopping~~~ Thanksgiving is just two weeks away!
    See you tomorrow!

Like us on Facebook


Seasonal Recipe
Lentil Soup with Apple and Bacon

Adapted from Food & Wine November 2016, recipe by Vivian Howard from Deep Run Roots (Little Brown, 2016)
Serves 6-8

A hearty fall soup with a few updated twists:  "This pleasantly sweet-and-tangy lentil soup... gets a little wake-up from the addition of diced Granny Smith apple right before serving..... swirl in fresh buttermilk to brighten up the rich lentils and bacon." (foodandwine.com)

INGREDIENTS
1 teaspoon canola oil
 6 slices of bacon, chopped
 1 medium leek, white and tender green parts only, thinly sliced    
 2 celery ribs, cut into 1/4 -inch dice
 1 medium carrot, cut into 1/4 -inch dice
 2 garlic cloves, minced
 2 tablespoons minced peeled fresh ginger
 Kosher salt
 Pepper
 1 teaspoon ground cumin
 8 cups chicken stock, low-sodium broth or water
1/2 cup apple cider
 1 cup green lentils
 1 Granny Smith apple, peeled and cut into 1/4-inch dice
  1/2 teaspoon finely chopped rosemary
  Buttermilk, for serving

PREPARATION
   In a large saucepan, heat the oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Add the leek, celery, carrot, garlic and ginger to the saucepan and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are beginning to soften, about 8 minutes. Stir in the cumin and cook until fragrant, 30 seconds. Add the stock, cider and lentils and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Stir in the apple and rosemary and cook until the apple is just softened, about 3 minutes. Season with salt and pepper and ladle into bowls. Drizzle the soup with buttermilk, garnish with the bacon and serve.
The soup can be made ahead and refrigerated for three days.
   

Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com

     


Thursday, November 3, 2016

News from the SVGM

This is the month when everything seems to accelerate towards the holidays and the upcoming winter months: we’re just weeks away from Thanksgiving, and we turn our clocks back this weekend, losing light in the morning and gaining it in the evening in our futile attempt to hold onto the waning days. But all is not lost! The Growers’ Market will still be here to supply you with the seasonal nourishment your body craves and needs.
This week the SVGM moves into its indoor location within Brook Park Pet Supply. This will be our third ”winter market” season, and we are growing steadily, both in our regular customer base, and also with the number of participating vendors. Our produce vendors, Quaff Meadows, Tarsa Family Farm, and Little Red Hen Farm, will be with us as long as their produce supplies last, or can be grown. This market is a great great place to shop for your holiday feasts, right up through New Year’s, so be sure to find out what everyone expects to have available so you can plan accordingly.
And once again, we give a heartfelt shout-out to Sharon Klose, the owner of Brook Park Pet Supply, who works with us to make this indoor market possible: it has been an awesome market location, with good parking and a fully enclosed and heated space for everyone’s comfort. So be sure to check us out.
And please take note: our hours are slightly abbreviated during this time~~~2-5pm; but still every Friday!
We look forward to seeing you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry, taking orders for Thanksgiving: freshly cut beef and pork
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Heirloom potatoes, sweet potatoes, greens, eggs, garlic, Tunis wool
Quaff Meadows
Head lettuce, daikon radishes, butternut squash, turnips, kale, beets, cabbage, onions, carrots, red potatoes, sweet potatoes
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, microgreens; dried beans, eggs, potatoes, garlic, cabbage, peppers
GrassRoots Farm:
Specialty prepared and canned goods

Susquehanna Valley Growers' Indoor Market
November 4, 2016
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, Lewisburg


Like us on Facebook

* * * * *
Seasonal Recipe
Potato and Swiss Chard Gratin
Adapted from cooking.NYT.com, recipe by Jim Leiken (Dec.21, 2010)
Serves 6-8

This recipe is what you might call “an oldie but goodie.” Any way you may decide to fool around with it, the basic premise of infusing and reducing the heavy cream before using it to pour over the potatoes and chard is the secret to its meltingly full flavor. Though the amount of reduced cream seems too little, the liquid left in the Swiss chard by cooking it quickly in boiling water per the recipe, adds just the right amount of additional moisture to the casserole. Try it with the heirloom potatoes available at the market, and play around with the cheeses if you like, though the Gruyere is stunning. This is a delicious vegetarian (though not vegan) option for a cool fall evening’s meal~~~~~

INGREDIENTS
Salt
1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
2 ½ cups heavy cream
1 garlic clove, smashed
1 small shallot, sliced
2 thyme sprigs
1 bay leaf
¼ teaspoon freshly grated nutmeg
3 pounds (6 to 8 medium) potatoes, peeled
1 tablespoon butter, at room temperature
Pepper
6 ounces grated Gruyère

PREPARATION
1. Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
2. In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
3. Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
4. Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com









Thursday, October 27, 2016

News from the SVGM

     Tomorrow brings us the last Friday for our outdoor growers’ market, and as if on cue, two nights ago the area experienced its first freezing temperatures, effectively ending the outdoor growing season. In spite of a spring that sprung erratically, and a summer with little rain and a late prolonged heat wave, your awesome local farmers and producers pulled a remarkably bountiful harvest out of very difficult farming circumstances this year.  Bravo to all of them, and bravo to their ongoing determination to bring us the foods we know have been grown and produced with the care and consideration we have come to value and treasure from this wonderful local market.
And so much of what this market is, and so much of its ongoing success, is because it has had the strong and loyal support of you, its customers, over these past eleven years. We don’t say it enough, but we thank you~~~we thank you so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community.
Next week, the SVGM moves indoors for the late fall and winter seasons. As I’ve said before, our heated location inside the Brook Park Pet Supply building is a prime spot to get us through the cold days ahead, and though it is a smaller group of vendors, it has taken hold with many of you as a regular shopping stop during this off-season. Make sure to check it out if you haven’t done so already. The parking is easy, and the shopping is warm!
To help us wrap up this glorious season, Woody Wolfe and his guitars will be with us tomorrow plucking out his magical playlist. There is a clearing ahead, with afternoon sun in the forecast and an autumn-like 53 degrees~~~so bring your best shopping selves, and fill those bags to the top, with the last of the tender vegetables, the cabbages and carrots and potatoes for soups, our delicious meats for stews, and fresh garlic and onions and hot peppers for chilis~~It’s crisp, it’s fall~~~ let us nourish your appetites!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry, taking orders for Thanksgiving
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Specialty hot peppers, heirloom potatoes, sweet potatoes, eggs, garlic, Tunis wool, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, daikon radishes, peanuts, sweet peppers, butternut squash, turnips, kale, beets, cabbage, sweet onions, carrots, red potatoes, sweet potatoes, eggplants, cut flowers. 
Garden Secrets:  Now PA Preferred!
All natural ketchups and barbecue sauces, mustards; Sweet, Hot, and “Some Like It Hot” Hot Pepper Relish; Cherokee Port gourmet ketchup
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, acorn squash, scalllions, beets, bok choy, cabbage, purple tomatillos
Wild for Salmon: see you next season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Beiler's Farm:
Traditional Amish baked goods, including cookies, pies, breads; apples, pears, grapes, melons; handmade canned goods, mums
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, sunflower shoots, bean sprouts, microgreens; dried beans, eggs, potatoes, garlic, cabbage, peppers
Broadway Acres: 
Finished for the season

Like us on Facebook

* * * * *
Seasonal Recipe
Curried Squash Galette
Adapted from Food & Wine, recipe by Justin Chapel & Kay Chun (Oct. 2016)
Serves 6-8
     This beautiful pastry-based vegetarian recipe calls for winter squash; the warm curry spicing would take equally well to just about any other vegetable you’d want to try, from cabbage to sweet potato to cauliflower; vary the cheese, also, if you’d like~~~~ this would be a great supper dish with some sautéed greens on the side and a salad with pears or apples and walnuts.
Ingredients:
DOUGH
1 1/4 cups all-purpose flour
Kosher salt and pepper
1 stick unsalted butter, frozen
Ice water
FILLING
2 pounds winter squash, peeled, seeded, cut into 1/4-inch thick slices
1 red onion, cut through the core into 1/2-inch wedges
1/4 cup extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and pepper 
1/2 cup sour cream
1/2 cup shredded Manchego, plus more for serving
Directions:
MAKE THE DOUGH
In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in 1/3 cup of ice water until the dough is evenly moistened. Scrape out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour. 
MEANWHILE, MAKE THE FILLING
Preheat the oven to 425°. On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
Increase the oven temperature to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border. 
Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.
MAKE AHEAD
The galette can be made a few hours early and rewarmed before serving.

Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com