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Thursday, November 26, 2015
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Thursday, November 12, 2015
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Thursday, November 5, 2015
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November 6, 2015
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Thursday, October 29, 2015
Acorn Squash Stuffed with Lamb and Mint
Adapted from America Farm to Table by Mario Batali and Jim Webster (Grand Central Life & Style, 2014)
Serves 4 to 6 as a main dish or 8 to 10 as a side dish
This oh-so-seasonal dish uses the best of the fall ingredients, and the flavor of the lamb interplays with the sweetness of the squash in a way that beef can't do. Toss some crisp autumn greens like
4 to 6 small to medium acorn squash, 1 to 1 1/4 pounds each
1. Preheat the oven to 400 degrees. Cut 1/2 inch off the top of each acorn squash, reserving the tops, and scoop out the seeds. Carefully trim off a small slice from the bottoms of the
2. Place a 10-12-inch saute pan over medium heat, and brown the lamb until no longer pink. Remove the meat from the pan and place in a bowl, leaving the fat behind, then add the onion,
3. Add the cooked vegetables, the cooked pasta, and the mint leaves to the lamb; stir gently to mix,and season with salt and pepper. Divide the lamb mixture evenly among the squash.
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Posted by SVGM at 2:20 PM
Thursday, October 22, 2015
Portuguese Kale Soup
Adapted from Food to Live By by Myra Goodman (Workman Publishing Company, 2006)
Serves 6 to 8
This hearty, meal-in-a-bowl soup is known as Caldo Verde in Portugal, and is an immensely popular dish there. It is truly the perfect fall soup, full of beans and fall and winter vegetables like kale, carrots, onions and potatoes. This is a delicious soup for vegetarians, too; just use a vegetable broth, and omit the sausage.
1/4 cup olive oil
1. Heat the olive oil in a large, heavy pot over medium-low heat. Add the onions and carrots and cook until the vegetables soften, 5 to 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.
2. Add the stock, potatoes, and herbs de Provence to the pot and bring to a boil over high heat. Reduce the heat to low and let simmer gently until the potatoes are partially cooked, about 15 minutes.
3. Meanwhile, rinse the kale and remove and discard the tough stems. Tear the leaves into bite-size pieces.
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Posted by SVGM at 2:42 PM
Thursday, October 15, 2015
Slow-Cooked Pork Shoulder with Roasted Apples
Adapted from Food and Wine by Nate Ready (November 2015)
Makes/Serves 6 to 8
This roast takes a long time to cook, but getting it ready is simple. The apples are roasted during the last 30 minutes~~~ they are, in this recipe roasted separately, but I think they'd also be delicious if they were thrown into the roasting pan with the pork. Roasted winter squash wedges or puree would compliment this autumn dish beautifully; or try scattering a colorful assortment of heirloom potatoes around the pork an hour or so before the end of the roasting time.
2- 3 to 4 pound pork shoulders, bone-in and skin-on
1. Preheat the oven to 400 degrees. Using a sharp knife, score the pork skin in a crosshatch pattern. Set the pork in a large roasting pan, skin side up.
2.In a spice grinder, combine the bay leaves and the juniper berries, 1/4 cup salt and 2 teaspoons pepper and grind until fine. Rub the spice mixture all over the pork and into the skin. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 325 degrees and roast for about 6 1/2 hours longer, until the pork is very tender and the skin is crisp. Transfer to a cutting board and let rest for 30 minutes.
3. Meanwhile,on a large rimmed baking sheet, toss the apples with the olive oil and cinnamon sticks and season generously with salt and pepper. Roast for about 30 minutes, tossing once, until the apples are lightly browned and softened slightly. Discard the cinnamon sticks.
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Posted by SVGM at 12:41 PM