.

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, July 18, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hi everyone~

Last night after the rains had finally stopped, I saw the pale reflection of a haze overhanging the hill along the field. It was soft looking, and mysterious looking, and somehow comforting in the way it blanketed the hilltop. Outside it felt tropical, the trees and plants dripping with raindrops, the air saturated with moisture~~~ I caught a potent fragrance from one of the last of the sultry magnolia blossoms. It was a really good soaking before this weekend's ninety-degree heat.

The heat of the summer and its long days of light are filling up the SVGM market tables.  There are potatoes, onions, summer squashes, garlic, beans, eggplants, tomatoes, cucumbers, and corn isn't far behind. The tender warm weather vegetables make wonderful salads and dippers, or cook them up quickly in a steamer or a grill, and keep 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.

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~~harvested that morning!~, eat local, and support our local farmers and producers.

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Market hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow, rain or shine, heatwave or not~~~bring your water bottles with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh Pork, Fresh Chickens, and Fresh Ducks this week; also, plenty of grilling options
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, heirloom tomatoes, eggplant, French shallots,  onions, patty pan squash, kohlrabi, fennel, zucchini and yellow squash, broccoli, cauliflower
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, green beans, cucumbers, zucchini, summer squash, patty pan, peppers, tea mint, tomatoes, lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, tomatoes, beets, potatoes,  zucchini, beets, peppers, flowers
Tarsa Family Farm: may be here this week!
Seasonal produce, specialty items

The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.

Seasonal Recipe
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

Adapted from http://www.epicurious.com
Recipe by Rhoda Boone
Serves 4

The zucchini is already abundant; here's an easy but great way to put some of them to use. Don't forget to mix a margarita or two~~~

Ingredients:
2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2" pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
2 cups shredded cooked or grilled chicken
8 (5-6") corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Directions:
Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).

Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.

Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.

Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

Email us at svgmarket@gmail.com

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





























Thursday, July 11, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

July is the month that many of us think of as the middle of summer, and with good reason~~~ this is the month of those long stretches of hot, humid weather that require lots of water, whether from a river, an ocean, a sprinkler, or a bottle.

Consider this: summer's fresh produce not only tastes healthily delicious, but fruits and vegetables can also help you stay hydrated, with many of summer's standbys containing 90% or more water in their makeup. Tomatoes, zucchini, cucumbers, lettuce, eggplant, cauliflower, broccoli~~ all of these summer stars of the produce tables are in that category, with vegetables generally containing more water than fruit. And locally, just-harvested veggies~~as opposed to well-traveled grocery produce~~~ will contain the most water (and retain the most vitamins, minerals, and electrolytes) to help you battle those depleting high summer days.

Our farmers harvest the morning of the market, so you can be sure that you're getting the freshest produce possible. You can taste the difference, you can see the difference, and I swear you can feel the difference. Opening up the refrigerator door to shelves and drawers full of a local food shopping day simply feels invigorating.

So put the SVGM on your Friday calendars; the high summer harvest is just getting started!

This week, Cow-a-Hen Farm has their first fresh ducks of the season. "They grow well in a wet year," says Bill. He'll also have fresh guineas and chickens.

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Market hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow, rain or shine~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: First fresh ducks of the season, also fresh guineas and chickens
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, heirloom tomatoes, eggplant, French shallots, spring onions, garlic scapes, kohlrabi, fennel
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, green beans, cucumbers, zucchini, summer squash, sugar peas, spring onions, tea mint, tomatoes, black raspberries, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, snow peas, radishes, tomatoes, beets, potatoes, black raspberries, zucchini, flowers
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.

Seasonal Recipe
Tomato Salad with Pine Nuts and Pomegranate Molasses

Adapted from http://www.bonappetit.com
Recipe by Kamal Mouzawak
Serves 4

A sparkling combination of flavors~~ feel free to use any kind of tomatoes you prefer!

Ingredients:
⅓ cup chopped golden raisins
¼ cup apple cider vinegar
⅓ cup pine nuts
1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
½ small red onion, very thinly sliced
¼ cup extra-virgin olive oil
Kosher salt
1 cup basil leaves, torn if large
2 Tbsp. pomegranate molasses

Ingredient Info:
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

Directions:
Preheat oven to 350°. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.

Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.

Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.

Transfer salad to a platter and drizzle pomegranate molasses over.

Email us at svgmarket@gmail.com

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































Thursday, July 4, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

All of us here at the SVGM wish you a happy Fourth of July! Enjoy the beautiful weather that is today, and enjoy your gatherings and festivities. And be sure to stop by tomorrow's market if you have an extra day off for the long weekend~~~
stock up on the local freshness that is the beginning of July for this next week's summer meals!

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Market hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow, rain or shine~~~

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 and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, spinach, sugar snaps, snow peas, French shallots, spring onions, garlic scapes, kohlrabi, cherry tomatoes
Mt NitaNee Kombucha: Back next week!
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, kale, green beans, cucumbers, sugar peas, fresh peas: shelled and in-the-hull, spring onions, tea mint, tomatoes, sour cherries, black raspberries, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, sugar snaps, snow peas, radishes, tomatoes, beets, potatoes, black raspberries, zucchini
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items


Email us at svgmarket@gmail.com

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































Thursday, June 27, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

Vacations have started, baseball diamonds are in full swing, temperatures are in the eighties, backyard pools are full of kids, and our farmers' fields are quickly filling in with the growth of local produce. Each week brings us further into summer's glory, and next week brings us into the Fourth of July holiday, replete with small town parades and riverbank fireworks.

It's the quintessential cookout holiday, with picnics and outdoor gatherings in the early evening hours before those fireworks displays. And wouldn't you know it, the month of July is National Hot Dog Month ~~~ perfectly coordinated with the Fourth and baseball!

Here at the SVGM, our farmers raise some of the most flavorful and fresh meats and poultry you'll find anywhere. And during the verdant seasons of late spring and summer into fall, our meats and poultry are at their freshest. And we have ground meats, and burgers, and......hot dogs, nitrate-free!  And chops and sausages and ribs and more. All ready for you to take home to stash in your fridge for your Fourth of July grilling.

And tomorrow is not too early to stock up on fresh produce, too, for the holiday: whatever you buy tomorrow will have been harvested tomorrow morning, so you can be sure it will all stay fresh and taste fresh until Thursday, and retain that local goodness.

Some vendor news for tomorrow:
Mt. NitaNee Kombucha is off this week; Helen, the beautiful face behind their table, will be at a black belt camp this week: be sure to ask her about her exploits when you see her next week!

Cow-a-Hen Farn has fresh guineas, chickens, and pork this week.

And Linn Auman of Garden Secrets will be at market tomorrow with his delicious line of handmade condiments~~~ conveniently in time for your barbecuing condiment needs for the holiday week ahead.

The Union County Library will be there between 3-4 with their summer story hour; they're very apologetic for missing last week, but they had a vehicle breakdown and no way to transport their setup.

And last, but definitely not least, our favorite troubadour, Woody Wolfe, will be on hand to serenade us through the market hours. It's always a joy to have Woody's playlist as background music! Come for the tunes that you'll want to sing along to~~~

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

So stop by to explore our stands and even strike up a conversation with our vendors. Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: summertime is here!

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: this week, fresh chickens, guineas and pork
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  at market this Friday
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, baby kale, spinach, sugar snaps, snow peas, French shallots, spring onions, fresh garlic, garlic scapes, french breakfast radishes, white icicle radishes
Mt NitaNee Kombucha: Back next week!
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, sugar peas, fresh peas: shelled and in-the-hull, spring onions, strawberries, tea mint, tomatoes, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, sugar snaps, snow peas, radishes, tomatoes, beets
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Grilled Pork Tenderloin with Beer and Mustard Glaze

Adapted from http://heygrillhey.com
Recipe by Susie Bulloch
Serves 4-5

Beer and mustard on pork?  Sounds like the perfect combo for a Fourth of July party~~~~

Ingredients:
2 1.5 pound pork tenderloins silverskin and excess fat removed
Marinade
1/4 cup whole grain mustard
1/3 cup apple cider vinegar
1/4 cup honey
2 cloves garlic minced
1/4 cup shallot minced
1/2 cup brown sugar
12 oz beer darker for stronger flavor
Glaze
2 Tablespoons butter
2 Tablespoons flour
Reserved marinade

Directions:
Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.

Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.

While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 5-7 minutes.

Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving.

Email us at svgmarket@gmail.com

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































Thursday, June 20, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hello everyone~

Summer officially begins tomorrow at 11:54am; tomorrow is the  Summer Solstice, the longest day of the year ~ the day when the number of daylight hours is at its highest with about 15 hours between sunrise and sunset. This coming weekend, if the sunny forecast holds up, should offer up ample opportunity to work and play well all day, and eat well into the evening! The beauty of a few dry, sun-filled days that fall over the weekend will be reason enough to celebrate after the week we've had of rain~~~

And, of course, the SVGM is the best place to shop for the best of local foods to grace your grills and tables. Fresh meats and poultry and specialty cuts and sausages, fresh seasonal produce, kombuchas, cheeses, and more~~~ everything you'll find at this market has been raised or grown or produced by the farmers and artisans behind those vendor tables. It's hard to emphasize how fresh these foods are, but Bill Callahan has put it well:  
"By starting market at 2pm, our farmers can harvest in the morning. That allows you to put really fresh food on your dinner table." And, he adds, "Feel free to ask any of us about the freshness of our products."

Some of the delicious in-season vegetables you'll find this week include garlic scapes, sugar snaps, fresh peas, and snow peas. The mild, wet weather has been good for salad greens, and their are some outstanding radishes to be found. Cow-a-Hen Farm will have freshly dressed chickens and guineas, and freshly smoked sausage and ring bologna. Beaver Run Farm has awesome pork and pork products, and chicken as well. Stone Meadow continues to produce the highest quality cheeses, and also has excellent grass-fed beef. Mt.NitaNee Kombucha has kombucha, and also lovely kombucha soaps and shampoo bars. The Union County Library will be there between 3-4 with their summer story hour, you'd be surprised what they have to offer during this hour!

 If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

So stop by to explore our stands and even strike up a conversation with our vendors. Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: we'll be there, rain or shine~~~but it looks like another stellar day for shopping~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: this week, freshly dressed chickens and guineas; freshly smoked sausage and ring bologna
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, baby kale, spinach, sugar snaps, snow peas, French shallots, spring onions, fresh garlic, garlic scapes, french breakfast radishes, white icicle radishes
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, sugar peas, fresh peas: shelled and in-the-hull, spring onions, strawberries, tea mint, tomatoes, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach,sugar snaps, radishes, tomatoes
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe #1
Garlic Scape and White Cheddar Biscuits

Adapted from http://thebakerupstairs.com
Makes 6 to 8

Ingredients:
2 cups flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter
1/4 cup chopped garlic scapes (or chives or green onions)
3/4 cup shredded white cheddar cheese
3/4 cup buttermilk (or milk with a splash of white vinegar)

Directions:
Preheat the oven to 450. Line a baking sheet with parchment or silicone and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture, and toss to coat. Add the garlic scapes and cheddar cheese, and toss to combine. Pour in the buttermilk and mix just until the dough comes together. (Be careful not to over-mix!) Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick. Turn the dough 90 degrees and fold it in thirds again. Pat it out into a rectangle that is approximately one inch thick. Cut into circles using a biscuit cutter or small cup. Bake 10-12 minutes, or until golden brown on top.


Recipe #2
Garlic Scape Aioli

Adapted from http://food52.com
Recipe by Alexandra Stafford, from Saveur
Makes about 1 cup

Aioli is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean "garlic and oil" in Catalan and Proven├žal. (from Wikipedia) This is a flavorful version using garlic scapes instead of the traditional garlic. This sauce makes a wonderful dip for the fresh vegetables of the season~ put together platter of spring onions, sugar snaps, snow peas and radishes, and dip away!

Ingredients:
4 or 5 garlic scapes, straggly tips removed
Kosher salt
1 tablespoon capers
1 egg yolk
1 lemon
Crushed red pepper flakes
1/2 cup olive oil
1/2 cup neutral oil such as grapeseed, canola, or vegetable
1 tablespoon vinegar (optional)

Directions:
In a food processor, pulse the garlic scapes with a pinch of salt until finely minced, scraping down the sides of processor as necessary. Add the capers, egg yolk, and juice of half a lemon and process until combined.

With the motor running, pour the oil through the food pusher insert so that it enters the processor through the teensy hole at the bottom — this allows the oil to enter very slowly and will ensure that the aioli emulsifies.

After all of the oil has been incorporated, stop the motor and taste. Add more salt and a pinch of crushed red pepper flakes if necessary. Add more lemon or, if the aioli is needing more bite, add the vinegar. Process again, and continue adjusting as needed until it tastes right. Store in fridge until ready to serve.


Email us at svgmarket@gmail.com

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






























Thursday, June 13, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hello everyone~

Yes! It's strawberry season! Strawberry season is one of those times so many of us look forward to with a passion and anticipation that maybe only rivals vacations. When I arrived at the SVGM last week and saw the luscious rows of strawberries lined up on Orchard Breeze Farm's and Broadway Acres Farm's tables, I could hardly contain myself~~~ the wait to dip into the quarts I bought was harsh, and when I finally got home and was able to relax with a box of berries, it was hard to stop eating them, still warm from the market day, so fresh from the grower. Even Helen from Mt. NitaNee Kombucha was passing out little chunks of dark chocolate with a strawberry to anyone who'd accept her awesome gift.  Strawberries have a way of making us happy: they truly signal summer's sweetly awaited onset.

The lettuces and greens are still prolific in this not-too-hot weather; get your fill now, because the cooler temps are about to rise.  And if you've not tried the sweet spring onions and garlic, you are missing out on treat~~ they are really wonderful dipped in hummus! And Hidden Branch Farm has garlic scapes~~~ another long-awaited treat for you produce aficionados.

Cow-a-Hen Farm will have fresh chicken and fresh guineas tomorrow, along with fresh smoked sausage and hams, and fresh plain sausage. And, let me again mention the spinach, baby kale, radishes, eggs, cheese, kombuchas, beef, pork and poultry, breads and sticky buns, fresh herbs and cut flowers~~~ all waiting for you at market tomorrow!

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Because, as Bill Callahan says,
"If you want to know where local comes from, come to the SVGM and ask.
If you want to know who 'Local'  is, come to the SVGM and see us.
We don't just say 'Local', we are Local."

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: we'll be there, rain or shine~~~but, boy, it looks like another stellar day for shopping~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, fresh chicken and fresh guineas, fresh smoked sausage, fresh smoked ham, fresh plain sausage
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, baby kale, spinach, French shallots, spring onions, fresh garlic, garlic scapes, french breakfast radishes, white icicle radishes
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap
Orchard Breeze Farm:
Spinach, lettuce, sugar peas, hull peas, spring onions, strawberries, tea mint, tomatoes, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, radishes, strawberries, tomatoes
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipes
Pork Chops with Radishes and Charred Spring Onions

Adapted from http://www.epicurious.com
Recipes by The Durham, Durham, NC, (Bon Appetit July 2017)
Serves 4

This fun recipe actually has three components: the grilled chops sit on a bed of grilled spring onions, and a tangy radish and parsley salad tops the whole dish off. Look for different radishes at the market: you'll find not only red, but also white icicle and french breakfast radishes, as well as a variety of spring onion styles~~~

Ingredients:
1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
Kosher salt, freshly ground pepper
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided; plus more for grill
1 tablespoon fresh lemon juice
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 cup parsley leaves with tender stems
2 bunches spring onions, roots trimmed
A spice mill or mortar and pestle

Directions:
Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.

Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8–10 minutes.
Transfer chops to a plate and let rest 10 minutes.

Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.

Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.


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Thursday, June 6, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hello everyone~

Happy June!  The Spring felt long and mild this year to me; the kind of Spring that was beautiful for working outside when it wasn't raining; the kind of Spring that literally eases you into Summer. And June's beginning always feels like Summer, though we've still a couple of calendar weeks left of late Spring.

As we enter June and that anticipation for Summer, we now approach the lengthy days that signal the Summer Solstice. Temperatures have warmed and the sun is appearing more often (!)~~~  newly planted fields are sprouting their crops, and each week brings more and more to our vendors' tables. The lettuces and greens are prolific in this not-too-hot weather, and we're hoping for some strawberries this week, too.  Asparagus season is winding down, but that only means there's another season ahead for something equally awaited and delicious. The rains have been ample, to say the least, and have left the landscape well-hydrated and lushly green, but the next few days are forecast with lovely, dry, sun-and-cloud late spring conditions~~~ the growing season is on!!!

Bill Callahan will have fresh beef and fresh guineas tomorrow. And, as I mentioned, we hope to have strawberries, along with lettuce, spinach, kale, radishes, and spring onions, fresh eggs, cheese, kombuchas, beef, pork and poultry, breads and sticky buns, fresh herbs and cut flowers~~~ all waiting for you at market tomorrow!

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: we'll be there, rain or shine~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, Fresh Beef and Fresh Guineas
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Luke Weaver Greenhouses:
Asparagus, hydroponic tomatoes, cucumbers
Hidden Branch Farm:
Lettuce, baby kale, spinach, French shallots, spring onions, dried kidney and black beans
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Spinach, lettuce, spring onions, possibly strawberries!, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, radishes, possibly strawberries!
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipes
Adapted from http://www.bonappetit.com
Recipes by Michael Graydon & Nikole Herriott
Both serve 8

These two salad recipes offer subtle new ways to use the Spring produce that is so readily available now. It's easy to make them your own with any kind of tweaking you may try, and both lend themselves to substituting ingredients when necessary or desired.
Enjoy!

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Ingredients:
½ cup blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 tablespoons sugar
1 tablespoon Cointreau or fresh orange juice
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled, quartered
¼ cup torn fresh mint leaves

Directions:
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.

Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.


Romaine and Sugar Snap Peas with Pecan Dressing

Ingredients:
2 cups pecans, divided
1 tablespoon unsalted butter, melted
¼ teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon honey
Freshly ground black pepper
3 cups sugar snap peas
3 romaine hearts, leaves separated, large leaves halved lengthwise

Directions:
Place a rack in upper third of oven; preheat to 350°. Toss ½ cup pecans with butter and ¼ tsp. salt in a small bowl to coat. Spread out on a small rimmed baking sheet. Spread 1½ cups pecans on another small rimmed baking sheet and toast both, tossing once, until slightly darkened and fragrant, 9–11 minutes for salt-roasted pecans and 12–14 minutes for dry pecans. Let cool. Set salt-roasted pecans aside for serving.

Process dry pecans in a food processor, scraping down sides occasionally, until smooth, about 5 minutes. Measure out ⅓ cup pecan butter (you will have a little left over) and mix in a small bowl with lemon juice, oil, and honey; season with salt and pepper.

Cook sugar snap peas in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Remove strings, then slice peas crosswise on a diagonal.

Toss peas, romaine, and pecan dressing in a large bowl to combine. Top with reserved salt-roasted pecans and transfer to a serving platter.

Do Ahead: Pecan dressing and salt-roasted pecans can be made 3 days ahead. Cover and chill dressing. Store pecans airtight at room temperature.


Email us at svgmarket@gmail.com

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