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Thursday, August 16, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

     The rain didn't abate this past week, and the historical rainfall levels just keep going up. Travel detours were many, as roads filled up with water with nowhere to drain. The river has held back in this Susquehanna Valley area for the most part, but the localized flash flooding has left many with an awful lot of damage, some of it devastating. We send our heartfelt blessings out to those who have been so impacted by this unbelievable weather, in the sincere hope for some kind of relief. Thankfully next week   offers some hope for a drying out~~~

    Our growers have been fortunate despite the heavy rains. Last Friday you could visibly see the bounty of early August: the tomatoes are ripening, the squashes prolific, the eggplants and peaches richly colored, the potatoes freshly sweet from the ground, the cucumbers amply watered and abundant. There are fresh hot peppers to spice up your sauces, and there is nothing like the juiciness of a fresh local garlic clove~~~  We've a wonderful variety of green beans, and every size of summer squash you could ask for, perfect for slicing and sauteeing or thick enough for grilling.

      So don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~ As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~Happy Summer!

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry: Freshly cut beef including freshly ground beef
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs,  herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, fennel, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic; eggs
Broadway Acres:
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  Back next week!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir:  flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.


Seasonal Recipe
Fresh Peach Salsa 
Adapted from http://natashaskitchen.com
6-8 servings

Fresh salsas from the abundance of summer produce offer a fun way to use many fruits and vegetables as we progress through the growing season. This salsa is a great party appetizer with tortilla chips, and also makes a great condiment for grilled chicken, pork or fish~~~

Ingredients:
1 lb tomatoes
1 bell pepper (4 oz), seeded
2 jalapenos, seeded
1 medium onion
1 1/2 lbs peaches
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste

Directions:
Chop tomatoes and transfer them to a large bowl.

Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.

Dice the peaches slightly larger to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to the  bowl.

Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed. Lasts up to 2 days in the refrigerator.


Seasonal Recipe #2
Baby Back Ribs with Tamarind Glaze

Adapted from http://bonappetit.com
Recipe by Harneet Baweja And Nirmal Save, Gunpowder Restaurant, London
Serves 4

The tamarind fruit is sweet, sour, and quite tart and provides the ideal base for this baby back rib glaze. Anise, ginger and hot peppers help round out this Indian-inspired recipe.

Ingredients:
Ribs
2 racks baby back pork ribs (3½–4 pounds total), halved crosswise
5 ounces ginger, peeled, chopped
1 orange wedge (about ⅛ of orange)
5 star anise pods
2½ cups unfiltered apple juice
2 teaspoons kosher salt
6 habanero chiles, halved lengthwise, seeds removed if desired, divided
¼ cup plus ⅓ (lightly packed) light brown sugar
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup tamarind concentrate
3 tablespoons honey

Salad and Assembly
Vegetable oil (for grill)
Kosher salt
1 large cucumber, thinly sliced
½ small red onion, thinly sliced
½ serrano chile, very thinly sliced
2 teaspoons fresh lime juice
Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

Ingredient Info
Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.

Directions:
Ribs
Place ribs in a large heavy pot with a cover. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and ¼ cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1½–2 hours. Chop remaining chiles while ribs are cooking and set aside.

Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.

Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining ⅓ cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1½ cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.

Do Ahead: Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

Salad and Assembly
Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.

Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.


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












Thursday, August 9, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

     As it always does, this second week of August, it feels as though the summer is flying by. With the academic year the predominant barometer of the "summer season," many of us look toward these months as our vacation time. Given that perspective, summer is indeed a short-lived joy: with kids out of school not even a full three months, there is an awful lot to try to do in June, July and early August.

     But the market's growing season is only halfway through, and our farmers are just beginning to cycle into the prolific harvest weeks of the growing year. High summer’s not over till it’s over, and some of the best growing season’s produce is yet to come! The corn is sweet, the tomatoes are rolling in, and the grill can up the flavor on anything from zucchini, peaches and potatoes to onions and corn and beyond. Let alone the wonderfully flavorful local meats and poultry you'll find at the SVGM. Remember that now’s the time to make the most of eating and cooking outside, and local foods are the height of fresh in the fresh summery outdoors.

     Garden Secrets will be at market tomorrow with the season's best BBQ sauces and mustards and ketchups. Linn will have his ketchup and mustard of the month~ Italian Ketchup and Habanero Mustard, as well as his Sweet and Hot Pepper Relishes, and Hot Pepper Rings. Excellent condiments all for grilled meats, burgers, chicken and pork, and I bet those hot peppers would be awesome on top of Punako Hearth bread!

     So don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~ As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~Happy Summer!

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Eggs, plants, herbal teas, seasonal produce including potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Seasonal produce including onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, fresh garlic; eggs
Broadway Acres:
Seasonal produce including green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir
Garden Secrets:
Handmade BBQ sauces, ketchup, mustards. This week: ketchup of the month, Italian; Habanero Mustard; Sweet and Hot Pepper Relishes, Hot Pepper Rings

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.

Seasonal Recipe
Southern Tomato Pie
Adapted from http://saveur.com
Recipe by Vivian Howard
Makes one 10-inch pie

This recipe definitely requires a chunk of your time, but it is so worth it to make during this high tomato season when the field grown heirlooms are reaching their peak. The recipe is very well-written, and the key to much of the intense tomato flavor is the draining of the excess liquid tomatoes give off the moment you cut or slice them, and also the step of roasting half of the tomatoes in the recipe. Also, be sure to allow the time to truly caramelize the onion; this is when the inherent sweetness of the onion is fully released. Fresh basil and a touch of fresh thyme complete the flavor complex. Serve with some greens topped with peaches and pecans, and a good artisan bread, and you have a wonderful midsummer meal~~~
   
Ingredients:
For the pie crust
1 1⁄4 cups all-purpose flour
2 1⁄2 tsp. granulated sugar
1⁄2 tsp. salt
6 tbsp. cold butter cut into 1⁄2-inch cubes
2 tbsp. plus 1 tsp. ice-cold water
1⁄2 tsp. white vinegar

For the filling and topping
3 1⁄2 lb. vine-ripe tomatoes (about 12), cored, seeded, and cut   into 1⁄2-inch dice, divided
2 tsp. salt, divided
1 tsp. sugar, divided
1 tbsp. butter
1 large yellow onion, thinly sliced with the grain
1 tsp. picked thyme
2 tbsp. extra-virgin olive oil
1⁄4 tsp. freshly ground black pepper
1⁄3 cup packed whole basil leaves
1⁄2 cup mayonnaise
1⁄3 cup grated fontina
1⁄3 cup grated Parmigiano-Reggiano
2 large Roma or heirloom tomatoes, thinly sliced and blotted dry with paper towels

Directions:
Make the pie crust: Place the flour, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight.

Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you're ready to blind-bake.

Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.

Make the filling: Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.

Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.

Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You're looking for the tomatoes to dry out and brown slightly.

Once all the individual components are done, stir together the onion, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.

Make the topping and finish the pie: In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature. Both have their virtues.


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













Thursday, August 2, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

     Keep those rain/mud boots and waterproof gear handy, as well as the bug spray! I imagine this is what the tropics must feel like on a regular basis: drippingly humid, incredibly lush, gorgeously green, and totally overgrown. Trees are putting on new growth before my eyes, weeds climb overnight, and the cornfields in their heights block the distant views. Mowers are set higher, and I swear the grass is thicker, and the adage of "don't mow wet grass" has flown out the window this July. Raise your hands if you've mowed in the rain this summer..........

     The lilies in my garden, however, are stunning as they tower toward heights I rarely see; they've outgrown their stakes, and I've resorted to tying them to overhead tree branches, or sturdy nearby shrubs.  And this rainy month has done wonders in healing the injury the garden suffered during the extended cold spell of the winter. I'm blessed with the well-draining soil of higher ground along this river valley.

    Our farmers are dealing with much more than an ornamental garden, as they grow the vegetables and fruits you've come to expect in the summer months at the SVGM. The overabundant rain has had its way with a few plantings, but the harvests keep coming in and their tables are still full of everything from summer squashes and cucumbers to peaches and sweet corn and tiny heirloom potatoes. Indeed, the better number of crops are benefiting greatly from the steady water supply.

     Tomorrow is the first Friday of August, and Wild for Salmon will be with us. Their crew is finishing up their fishing season in Alaska, but there is still plenty to choose from, from this beloved local company. Salmon burgers, canned sockeye salmon, smoked salmon, and so much more!

     So pack your umbrellas tomorrow with your market shopping bags , and find your summer nourishment at the Growers Market~~~

     As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Eggs, plants, herbal teas, potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Green onions, cucumbers, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Broadway Acres:
Kale, green and wax beans, red potatoes, summer squash, tomatoes, eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: This week!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Sweet corn, peaches, cucumbers, yellow squash, tomatoes
Mt. Nitanee Kombucha:
Kombucha and Water Kefir

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.

Seasonal Recipe
Grilled Squash, Corn and Kale Salad with Sunflower Seed Vinaigrette
Adapted from http://foodandwine.com
Recipe by Eli Sussman and Max Sussman
Serves 8
   
The creamy sunflower seed dressing for this summer salad is flavored with za’atar, a Middle Eastern spice mix that often includes thyme, oregano or marjoram, sesame seeds, tangy sumac and often salt. You can find za'atar at https://www.savoryspiceshop.com/zaatar-spice.  Make this salad a wonderful main dish by topping it with grilled chicken or salmon, and a finish of crumbled feta or goat cheese.
   
Ingredients:
SALAD
2 yellow squash, quartered lengthwise
2 zucchini, quartered lengthwise
4 ears of corn, shucked
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
2 cups shredded red cabbage 1 cup alfalfa or broccoli sprouts 4 cups chopped kale
VINAIGRETTE
1/3 cup salted roasted sunflower seeds
1/2 shallot, chopped
1 garlic clove, crushed
2 tablespoons fresh lemon juice
1/4 cup lebneh or full-fat Greek yogurt
3 tablespoons water
1 1/2 tablespoons za’atar
1/4 cup extra-virgin olive oil
Kosher salt

Directions:
Light a grill. In a large bowl, coat the squash, zucchini and corn with the 1/4 cup of olive oil and season with salt and pepper. Oil the grate and grill the vegetables over moderate heat, turning occasionally, until lightly charred and just tender, about 10 minutes for the squash and zucchini and 15 minutes for the corn. Cut the squash and zucchini into 2-inch pieces and return to the bowl. Cut the corn kernels off of the cobs and add to the bowl; let cool to room temperature. Stir in the red cabbage, sprouts and kale.

In a blender, combine all of the ingredients for the vinaigrette except the olive oil and salt and blend until slightly chunky. With the blender on, drizzle in the olive oil until the dressing is smooth. Season with salt.

Add half of the vinaigrette to the salad and toss to coat. Serve, passing the remaining dressing on the side.


Seasonal Recipe #2
Pasta With Meatballs and Herb Sauce

Adapted from http://cookingnytimes.com
Recipe by Mark Bitman
Serves 4

A lighter version of spaghetti and meatballs, this pasta uses handfuls of fresh herbs for a lovely seasonal flavor, and a departure from the ubiquitous, but loved, pesto. Reheat the cooked meatballs lightly on the grill just before serving to add additional depth of flavor~~~

Ingredients:
2  cups finely chopped fresh basil
½  cup finely chopped fresh parsley
½  cup finely chopped fresh chives
1  thin slice white bread
¼  cup milk
½  pound ground sirloin, pork or lamb or a mixture
Salt
Black pepper
6  tablespoons olive oil
1  pound pasta
1  garlic clove
 Freshly grated Parmesan cheese for garnish

Directions:
Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.

Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.

Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.


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











Thursday, July 26, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

     Need I even mention the tremendous amount of rain this area  received over the past four or five days? With many of the river flood warnings cancelled, there was a broad, collective sigh of relief today, though some areas are still diligently keeping an eye out. I hope that your basements are drying out, and your local creeks and streams are subsiding. We can see our local baseball field again.....Waking to the sun peeking up over the horizon was an ever more beautiful sight this morning~~~

     In market news, we are happy to announce our newest vendor, Mt. Nitanee Kombucha. They sell locally crafted kombuchas and water kefirs, and offer discounts when you bring back their bottles to be refilled. I tasted two of their kombuchas last week, and they were deliciously and healthfully refreshing. Be sure to stop by their stand for a sample.

     The vendor tables are full with the colorful beauty of midsummer's fruits and vegetables: peaches and corn and patty pan squashes ~~~ fresh beyond belief, sweet as can be, this is just some of the produce that is currently in season at the SVGM. Along with fresh breads and pizzas, and sweet baked goods; artisan cheese, fresh eggs, brilliant flowers; jams and jellies and refreshing specialty drinks. And the best of locally raised meats and poultry.
   
     So here's to high summer, and the light freshness of summer cooking; outdoor dining never tasted so good! Visit us on Fridays, and find your summer nourishment at the Growers Market~~~

    As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers
Tarsa Family Farm: 
Lamb, eggs, plants, herbal teas, potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Green onions, cucumbers, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Broadway Acres:
Kale, green and wax beans, red potatoes, black raspberries, tomatoes, eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of each month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Sweet corn, peaches, cucumbers, yellow squash, tomatoes
Mt. Nitanee Kombucha:
Kombucha and Water Kefir

And don't forget about Story Time: Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age. 3-4:30pm

Seasonal Recipe
Peach Lassi Sorbet with Crushed Berries
Adapted from http://bonappetit.com
Recipe by Andy Baraghani
Serves 4
   
     "The splash of vodka we add to this sorbet recipe is the key to a smooth frozen treat. The alcohol helps prevent big ice crystals from forming, making the sorbet easier to scoop out of the loaf pan. Just don’t add more than a couple of tablespoons—too much alcohol will cause the sorbet to melt faster."
     Of course, fresh peaches are key to a superlative flavor in this simple dessert, and now is the time to find them. Local blueberries have about another week to go, if we're lucky, and this would be a great way to use some of the extras. Fresh blackberries would be equally delicious......

Ingredients:
4 medium peaches, peeled, chopped, frozen (about 4 cups)~you can also substitute packaged frozen peaches
½ cup plain whole-milk Greek yogurt
2 Tbsp. vodka
¼ tsp. kosher salt
¼ cup plus 2 Tbsp. honey
6 oz. fresh blackberries, halved, or fresh blueberries
2 tsp. fresh lemon juice

Directions:
Process peaches, yogurt, vodka, salt, and ¼ cup honey in a food processor or blender until smooth.

Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.

A little before serving, lightly crush half of the berries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.

Scoop sorbet into bowls and top with macerated berries.

Seasonal Recipe #2
Chicken Fajitas with Sweet Corn

Adapted from http://foodandwine.com
Recipe by Todd Porter and Diane Cu
Serves 4

The simple fajita can always be notched up in deliciousness when you start with the SVGM's local ingredients. Try grilling the chicken, corn and onion and pepper, then slicing it all, cutting the corn off the cob, and tossing it together in a big skillet on the grill with the spiced oil and lime juice.  Serve family style and let everyone put their own fajita together~~~don't forget a pitcher of margaritas or sangria!

Ingredients:
1/4 cup vegetable or olive oil, divided
3 medium cloves garlic, minced
1/4 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon sugar
2 teaspoons fresh lime juice
1 pound boneless, skinless chicken breasts, sliced in strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 ears corn, shucked (about 2 cups)
Fresh cracked black pepper
Flour or corn tortillas
Shredded cheese and sour cream, for serving (optional)
Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)

Directions:
In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.

Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and corn and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.

Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.

Email us at svgmarket@gmail.com
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Thursday, July 19, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

     This summer, for whatever reason, I've noticed an abundance of wildlife throughout my gardens and landscape. From the young deer that roam past my apple tree and the mother and her two fawns that stand high up on the hill toward the ridge; to the chipmunks that adore my flower pots~~~ even one who scrambled up a Black Beauty lily via an adirondack chair to snap off her buds.  I love learning the name of a bird I'd not noticed before, like the dozen or so Northern Flickers that I watched one spring morning from my kitchen window; the coos and the calls of the mourning dove and catbird still make me stop and listen, and the call of the redtail is one I adore. Almost every evening, close to dusk, there are two young rabbits chasing each other round and round the wide expanse of a grassy area between my house and the road, like something from a storybook. I feel blessed to have the garden space and beyond to observe the activity that I do, without feeling that the bunnies and chipmunks and deer are nuisances, and I rather feel that it is all miraculous, this intercollaboration of species that live under my shrubs and in the trees, and yes, often provide food for each other, as I watch the  hawks above the fields and hear the screeches of the red fox in the distance.

     I do remember the summer, many years ago, that I decided to grow a bunch of tomatoes~~~ I'm much more of a flower gardener than a vegetable gardener.  But I grew some beautiful, tall plants laden with ripening fruit, that I soon learned were at the perfect height for those roaming deer. From then on I depended on the local growers for my food........

     The SVGM has some of the best growers you'll find in the area, and the heat of the summer and its long days of light are beginning to pay off at those market tables.  There are potatoes, onions, summer squashes, garlic, beans, cabbages, and cucumbers coming round. The tender warm weather vegetables cook up quickly, whether you steam, grill or bake them, locking in that fresh sweet taste of the season that needs only a hit of salt and pepper, garlic, and herbs. Toss them with pastas or serve them as sides with the incredible meats and poultry you'll find at this market, or serve them as inventive main dishes in themselves, as in the recipe you'll find at the end of this email.
Whatever you do, don't miss the bounty of these next months at the SVGM~~~put us on your permanent Friday schedule, and eat fresh, eat local, and support the local producers community.

     So here's to high summer, and the freshness of summer cooking; find your summer nourishment at the SVGM~~~

    As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: Off this week, back next week!
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers, red raspberries
Tarsa Family Farm: 
Lamb, eggs, plants, herbal teas, potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Green onions, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Broadway Acres:
Kale, red potatoes, black raspberries, tomatoes, eggs, seasonal produce
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of each month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce, seasonal fruit, fruit products

And don't forget about Story Time: Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age. 3-4:30pm

Seasonal Recipe
Marinated Zucchini with Hazelnuts and Ricotta
Adapted from http://bonappetit.com
June 2018
Serves 4

This recipe is a flavor-packed unique way to serve not only zucchini, but any of the summer squashes that will soon be overflowing both gardens and market tables. The squash and ricotta can both be prepared ahead of time: hold the squash at room temperature, and refrigerate the ricotta. The whole platter is set on the table for everyone to dig into: a beautiful, delicious, light, room temperature squash-salad-over-ricotta that is served with toasted or grilled bread to catch it all! Enjoy~~~

Ingredients:
3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ lemon
½ cup fresh ricotta
Flaky sea salt
Toasted or grilled country-style bread (for serving)

Directions:
Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Email us at svgmarket@gmail.com
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Thursday, July 12, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

The mid-summer sun is high in a vast azure sky with only a cloud or two to break the blue; these July days are long and full with work and outdoor play, as we all take advantage of the extra hours of light and close down the day with active time spent outdoors. All along the country road on my evening walk, I greet neighbors outside~~~ watering plants, mowing lawns, grilling burgers, letting dogs and kids out to run.  And when the nights cool down as they have these past couple of days, there is nothing quite like that sound sleep with windows open to the summer nights' breezes.....

Indeed, hot summer days seem to ask for a fresher, lighter kind of nourishment, and the Growers Market is just the spot to nurture that summer appetite. Cooking and eating in this kind of heat  becomes a matter of simplicity, and the fresh locally produced foods we have to offer are so good on their own, that they require only the simplest of preparations for a delicious, quick, and nourishing meal. Everything tastes better on a grill in the summer, and have we got the goods for the grill: chops, tenderloins, steaks, chicken, burgers and sausage, zucchini and summer squash, green onions, breads, even potatoes to wrap in foil packets with garlic and butter and herbs. Toss together a salad with tomatoes and cucumbers and fresh herbs, and you've kept the heat out of the house and outside where it belongs!

So here's to high summer, and the freshness of summer cooking; and finding your summer nourishment at the SVGM~~~

As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry: Freshly cut pork
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers, red raspberries
Tarsa Family Farm: 
Lamb, eggs, plants, herbal teas, greens, spring onions, fresh basil, heirloom zucchini, fresh garlic, specialty squash
Hidden Branch Farm:
Green onions, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Broadway Acres:
Kale, red potatoes, black raspberries, tomatoes, eggs, seasonal produce
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of each month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce, seasonal fruit, fruit products

And don't forget about Story Time: Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age. 3-4:30pm

Seasonal Recipe
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
Adapted from http://saveur.com
Serves 4

This is another deceptively simple but delicious recipe: be sure to use the locally raised pork from our market for the most flavorful execution. Slice some summer squashes, brush them with herbed olive oil, and grill alongside the chops~~~

Ingredients:
4 (10-oz.) bone-in pork chops
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter
1 sprig fresh rosemary, torn into 1" pieces

Directions:
Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.

Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.

Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

Email us at svgmarket@gmail.com
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Thursday, July 5, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

    I hope you all had a fun Fourth of July yesterday; local fireworks seemed to span from last Saturday through yesterday, amazingly missing some heavy rains, and I'm sure it was a big vacation week for many of you, also. Hopefully our farmers were able to take a short break and raise a glass themselves: our warm weather holidays, Memorial day, the Fourth, and Labor Day, are often just another work day for those whose livelihoods depend upon the land, precisely because their timing occurs during the busiest times of the farming year.

The hot, sunny, dry weeks punctuated with amply heavy thunder and rain storms are surely nurturing along the tomato plants and corn, and the annual zucchini glut can't be far off now. It's time to make the SVGM a regular Friday stop to make sure you catch the best that summer's progressing months have to offer.

Tomorrow is the first Friday in July, and it's a Wild for Salmon Friday. Stock up on wild Alaskan seafood; most of it is flash frozen to toss in your freezer for any time you need it.

Buzzsaw Coffee is off this week, but Hannah and Red will be back next Friday!

As is Orchard Breeze Farm; they'll be back next week.

And don't forget about Story Time: Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age. 3-4:30pm

 As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers, red raspberries
Tarsa Family Farm: 
Lamb, eggs, plants, herbal teas, greens, spring onions, seasonal produce
Hidden Branch Farm:
Greens, onions, zucchini, seasonal produce
Broadway Acres:
Greens,  kale, eggs, seasonal produce
Buzzsaw Coffee:  Back next week!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: At market this week!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: See you next Friday!
Seasonal produce, lettuce, seasonal fruit, fruit products

Seasonal Recipe
Greek Salad Sandwiches
Adapted from http://foodandwine.com
Recipe by Michael Psilakis
Makes 6

A refreshingly cool and delicious way to eat light during these searing July days: a zesty tzatziki is spread onto warm grilled bread and then topped with Greek salad.  Healthy, easy, almost guilt-free. Use farm fresh tomatoes and cukes and radishes, and get creative with one of Punako's bread choices~~~if you can find a sheep's milk feta, treat yourself: you won't regret it! Enjoy~~~I mean, it's salad on top of bread!~~~

Ingredients:
1 medium cucumber—peeled, seeded and coarsely chopped
1/2 cup plain whole-milk Greek yogurt or Homemade Greek Yogurt
2 roasted red peppers, chopped
2 garlic cloves, chopped
2 tablespoons chopped dill
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried Greek oregano
1 small cucumber, thinly sliced
12 pitted kalamata olives, chopped
6 pickled peperoncini, stemmed and cut into thin rings
4 radishes, cut into matchsticks
2 tomatoes, coarsely chopped
1 cup thinly sliced mustard greens or kale
1/2 small red onion, thinly sliced
1 cup feta, crumbled
6 grilled pocketless pitas, or sliced bread of your choice

Directions:
In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.

In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.

In a large bowl, combine the remaining 1 tablespoon of vinegar with the olive oil and oregano. Add the sliced cucumber, olives, peperoncini, radishes, tomatoes, mustard greens, onion and feta and toss well. Season with salt and pepper.

Spread about 2 tablespoons of tzatziki onto each bread and top with the salad. Serve right away.


Email us at svgmarket@gmail.com
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