I just want to remind you today that the Growers' Market will continue to take place each Friday throughout the winter and early spring seasons, until we once again enter our outdoor market season. Find the SVGM inside Brook Park Pet Supply in Brook Park Farms, 2-5pm, Fridays.
The days are in short supply of sunlight and remain chilly in spite of their mildness, so it will be a little while until we see anything green at the market again! But you can always find the best of poultry and beef and pork and cheese and specialty root vegetables like parsnips and celeriac from our participating vendors.
Thank you so much for your support in this off-season~~~ we hope to see you tomorrow!
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Thursday, January 19, 2017
Posted by SVGM at 2:46 PM
Thursday, January 12, 2017
After the tousle of snow and ice and sleet and rain the early weekdays and nights delivered, I loved waking up to the mildness that is today. I'm one of those who loves the freshly fallen snow, but once it morphs into the crunchy icy mess it often does with our changeable winter weather, I adore the warmups that bring the melting of it all. I grabbed my phone to take a few pictures of my garden in between the raindrops, slipped my bare feet into my overly-worn snow boots and ducked out the back door. My little back garden space, with all of its grays and browns and terra cotta, on this mild winter morning, held the energetic hope of the fresh start that is spring: that helpful dose of brilliant green grass and the fresh scent of the lightly thawed earth to get us through the next crazy storm of our beloved Central Pennsylvania winter~~~ So enjoy the day, step outdoors, even though it's cloudy, and take a deep breath of fortification!
In the spirit of this weekend's chill, this week's recipe is a stuffed pasta that will be at its most flavorful and nourishing if you stop by the market tomorrow to buy the pork or beef or sausage for it from our rock-star farmers~~~~
See you tomorrow!
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
Grass Roots Farm: Pickled garlic scapes, black currant jellies and jams, garlic, parsnips, leeks, celeriac, spinach
Pork-and-Ricotta-Stuffed Jumbo Shells
Adapted from http://www.foodandwine.com
Recipe by Justin Chappele (published January 2017)
Serves 6-8 generously
This is a warming, comforting take on the traditional Stuffed Shells recipes. This calls for ground pork, but feel free to substitute sausage or ground beef or even ground turkey. There are some wonderful sausages available from our vendors that would add a lovely nuance of spice and herb to the flavors here. In that vein, why not add some herbs of your choice into the pork and ricotta mix? Oregano, sage, thyme and even marjoram would work beautifully. And the leftovers will be awesome~~~
12 ounces jumbo pasta shells
1 1/4 pounds ground pork
1 1/4 cups fresh ricotta
3/4 cup panko
3 garlic cloves, minced
1 large egg, beaten
1/2 cup finely grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley, plus more for garnish
1/2 cup heavy cream
4 1/2 cups prepared marinara sauce
1/2 pound fresh lightly salted mozzarella, torn
Preheat the oven to 375 degrees. In a large pot of boiling salted water, cook the shells until they are al dente, about 9 minutes. Drain well and transfer to a baking sheet to let cool slightly.
Meanwhile, in a large bowl, combine the pork, ricotta, panko, garlic, egg, Parmigiano, the 1/2 cup parsley, 1/4 cup heavy cream, 2 teaspoons salt and 1 teaspoon pepper; mix well.
In a medium bowl mix the marinara sauce with the remaining 1/4 cup of cream. Spoon half the sauce in a 9" x 13" baking dish. Stuff each shell generously with the filling and nestle in the sauce; scatter the torn mozzarella on top.
Cover the baking dish and bake for about 45 minutes, then uncover and bake about 15 minutes longer, until bubbling and the pork is cooked through. Let stand for 10 minutes, then garnish with the parsley and serve.
Posted by SVGM at 11:26 AM
Thursday, January 5, 2017
Posted by SVGM at 3:35 PM
Thursday, December 29, 2016
The market will be open tomorrow during it's regular hours for your New Year's table needs~~~ It's a very different celebration this weekend: a way to welcome in another new year, and a way to welcome in the hope that the turning of the calendar to January brings each December 31.
We all wish all of you a very blessed New Year, full of the promise and optimism that New Year's should bring! So celebrate well~~~hug your loved ones, make lots of midnight phone calls if you're still awake (!), and by all means, eat heartily and toast with a bit of champagne~~~
Happy New Year!
Sauteed Parsnips with Dates and Spiced Yogurt
Adapted from http://foodandwine.com, recipe by Justin Chapple (Published December 2011)
This recipe makes a lot, so you can easily back down the amount of ingredients to serve half as many if you'd like! The inspiration for this recipe came from the chef's visit to a Moroccan restaurant. Sautéing the parsnips to get them nicely caramelized before finishing them in the oven amplifies their inherent sweetness. Enjoy!
3/4 cup plus 2 Tbsp. extra-virgin olive oil
6 garlic cloves, smashed
3 pounds parsnips, peeled and sliced on the diagonal 1/2-inch thick
1 1/2 cups pitted and sliced Medjool dates, about 12
5 marjoram sprigs (can substitute dried)
Salt and freshly ground pepper
1 cup plain Greek yogurt
3 Tbsp. fresh lemon juice
2 tsps. ground sumac (see note)
Preheat the oven to 350 degrees. In a large skillet, heat the 3/4 cup olive oil with the garlic and cook over moderate heat until the garlic is golden. Using a slotted spoon, remove the garlic and reserve for another use. Add half of the parsnips to the skillet and cook over moderate heat, stirring occasionally, until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, then scrape the parsnips and any remaining oil into the roasting pan. Add the dates and the marjoram and season with the salt and pepper, and roast for about 8 minutes, just until the parsnips are tender, and the dates are slightly caramelized. Transfer the parsnips and dates to a serving platter.
In a bowl, whisk the yogurt with the lemon juice, sumac, and remaining 2 Tbsp. olive oil. Season with salt. Serve with the roasted parsnips and dates, passing the spiced yogurt at the table.
Note: Ground sumac is made from a tangy dried berry. It is available at specialty food stores and Middle Eastern markets, and online at http://chefshop.com.
Posted by SVGM at 11:37 AM
Thursday, December 22, 2016
It's Winter!~~~ the solstice was yesterday, and blessedly that means that the days will begin lengthening again, even as we officially start into the earth's most dormant season. And for many of us, this sleepy, interior season kicks off with one of the busiest weeks of the year, with the holiday weekend coming up, and New Year's right on its heels.
The market will be open tomorrow with the best our local producers have to offer for your winter holiday tables. We've two weekends in a row of serious feasting and celebrating to do! It's a good time, too, to stock up your freezers with individual cuts of beef, pork, and chicken to keep weekday meal prep handy.
So, a Merry Christmas and Happy Holidays to you all, from all of us here at the Susquehanna Valley Growers' Market ~~~ we hope to see you tomorrow to say so in person!
Prune and Almond Braised Short Ribs
Adapted from cooking.nytimes.com, recipe by Joan Nathan (Published 4/13/2011)
This recipe feels like a dish bursting with everything warm and fragrant and enticing: garlic and ginger and lots of red wine and port, fall-off-the-bone meat, and spices tied up in a cheesecloth bag. This is a slow-cooked braising recipe, so allow plenty of time; it also requires a chilling period, overnight would be easiest, in order to skim the fat and finish the dish. And the overnight ending of flavors can only enhance the end result~~~
7 pounds beef short ribs
1/4 cup rendered duck fat or chicken fat, or canola oil
1 large Spanish onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, peeled and smashed
1 1-inch piece ginger, peeled and smashed
2 cups ruby port
2 cups red wine
4 cups pitted prunes
1 1/4 cups slivered almonds, lightly toasted
4 ounces shiitake, crimini, or other mushrooms, diced
1/2 cup loosely packed chopped parsley
2 sprigs fresh thyme
1 bay leaf
1 stick cinnamon
1 star anise
Zest of 1 orange, in strips
Heat oven to 325 degrees. Season short ribs with salt and pepper. Place a heavy wide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.
Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom as you stir. Simmer until reduced by half, about 10 minutes.
In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove,star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well-chilled.
Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Puree, then return to a clean pan. Add meat and remaining 2 cups whole prunes.
Posted by SVGM at 3:04 PM
Thursday, December 15, 2016
Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest
over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and
pepper and stuff with lemon halves, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss
legs with cooking twine and tuck wings under bird.
Place chicken in a roasting pan breast-side-up with the remaining onion, garlic half, sliced lemons and herbs. Add ½ cup of white wine. Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155° to 160° and juices are running clear.
Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.
Posted by SVGM at 4:56 PM
Thursday, December 8, 2016
Posted by SVGM at 3:20 PM