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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.

Friday, November 24, 2017

News from the SVGM

 Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

We hope you had a wonderful Thanksgiving, full of good food and family and friends!

The Growers' Market will be open today during its regular hours, just in case you need something for a pot of soup or stew or chili for the upcoming week.

Have a great remainder of the holiday weekend~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; 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 and chicken, specialty cuts and products
Quaff Meadows:
Onions, red beets, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm: See you next week!
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

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

Thursday, November 16, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~
The landscape has yet to totally give itself over to the barren branches and crispy browns of late November; there are still stands of feed crops drying and trees that show coppers and yellows in their leaves, green grassy expanses and freshly grown cover crops, and the evergreens punctuate the ridge lines....The days are shorter and the nights are longer and snugglier, but the holiday season is literally right around the corner~~~

Thanksgiving, by definition, calls on us to stop for a day and gather together our families and friends, and take the time to celebrate each others' company around a table laden with food. In this crazy world we live in, being grateful for the people in our lives who are there for us, is more important than ever.

So help feed your loved ones with the best you can offer, and make the Growers' Market a stop for your Thanksgiving essentials: we have potatoes and squashes and pumpkins, cabbages and cauliflowers; cheeses and poultry and meats~~whatever your Thanksgiving meal traditions are, you're sure to find some, if not many, of the ingredients at this local foods market.

We all wish you a very blessed and happy Thanksgiving!

As always, we look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  See you tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Dressed Chickens and Freshly Cut Pork
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, red and green cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

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

Seasonal Recipe 
Roasted Cauliflower Gratin With Tomatoes and Goat Cheese
Adapted from http://cooking.nytimes.com
Serves 4 to 6
Having a good casserole recipe on hand for the holidays often comes in handy: a chance for a new or extra side dish, a great potluck contribution, or a make-ahead meal for houseguests during a busy weekend. This is definitely in the make ahead category, and will last a couple of days later for leftovers~~

Ingredients:
1 medium-size head of cauliflower
 Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a   whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14 8/10-ounce) can chopped tomatoes in juice
⅛ teaspoon cinnamon
½ teaspoon coriander seeds, lightly toasted and coarsely ground
2 eggs
1/2 cup plus 2 T. soft goat cheese
2 to 3 teaspoon chopped chives

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.

Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.

Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.

Set aside the 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.

Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Advance preparation: Both the roasted cauliflower and the tomato sauce will keep for a couple of days in the refrigerator. The finished gratin will also keep for a couple of days. Reheat in a medium oven.


Thursday, November 9, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hi everyone!~~~
We had a great turnout for this year's first indoor Growers' Market~~~thank you to everyone who came by.  This is a prime time of year, actually, to shop the indoor SVGM: the carrots and winter squashes are sweet as can be, and the late season vegetables are abundantly still available: broccoli and cauliflower, sweet potatoes and cabbages, kale and chard, and potatoes and onions overflowed our vendors tables last week. Punako Hearth was there with breads and biscotti and pizza shells and more, and our poultry and meat and cheese producers rounded out the this healthy array of local food! It's crazy not to take advantage of this extended Growers' Market season venue; the holidays are coming, and these local foods are perfect for the colder season's heartier soups, stews, and oven roasting, let alone the celebrating in the offing.

So make a point of it: stop tomorrow between the hours of 2-5pm, come through the left entrance of Brook Park Pet Supply, and shop the gorgeous, locally grown and raised, ultra-nutritious foods that are the hallmark of this market.

We look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  See you tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; 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 and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, red and green cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

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


Thursday, November 2, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

Tomorrow is our first indoor market of 2017, and the third year we've moved inside to Brook Park Pet Supply after the outdoor market closes.  We've been very encouraged and grateful for the support that continues to grow for this "off-season" market, and this year three of our market produce farms will move inside: Quaff Meadows, Broadway Acres, and Hidden Branch Farm. These producers hope to be with us through Christmas. And Grass Roots Farm will once again be with us: Monique is our off-season producer, and she has customized her market growing for the fall, winter and early spring produce seasons so that she can be in attendance until we move back outside. We love having her anchoring this market, along with Cow-a-Hen Farm, Stone Meadow Farm, and Beaver Run Farm. We also welcome Punako Lane Artisan Hearth as a regular indoor vendor~~~our need for fresh bread is at its height during those colder months! 

And thank you once more, to Sharon of Brookpark Pet Supply, for hosting our setup for another season. The space she offers us makes this an easy transition for all of us, including our customers~~~we're basically in the same area, it's sheltered and warm and welcoming, and the parking is ample and handy.

We look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  Stop by tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly cut beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

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

Seasonal Recipe 
Pumpkin Corn Chowder
Adapted from https://www.afamilyfeast.com/
Makes 6 quarts

There are some wonderful pie and small sweet cooking pumpkins available from our vendors, and they are the ones to use in this soup. This makes a large batch, perfect for freezing some of it for a cold night when you don't want to cook. I think the addition of some quality smoked or fresh sausage would be wonderful~~even some leftover roast chicken to up the protein.
There are some lovely aromatic spices in this chowder, too~~enjoy!

Ingredients:
½ cup diced pancetta
4 tablespoons butter, divided
1 tablespoon minced garlic
1 cup diced onion
½ cup diced celery
1 cup diced carrots
1 quarts chicken or vegetable stock
1 ½ pounds diced pumpkin, see note
1 peeled and diced large Russet potato (1 ½ – 2 cups)
¼ cup fresh parsley chopped
¼ teaspoon Worcestershire sauce
3 tablespoons brown sugar
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 ½ teaspoons ground coriander
1 teaspoon garam masala
2 15-ounce cans creamed corn
1 pound frozen corn
1 15-ounce can pumpkin puree
3 tablespoons flour
2 cups heavy cream (one pint)
Optional toasted pumpkin seeds for garnish

Directions:
In a large pot, heat pancetta and 2 tablespoons of the butter over medium heat until pancetta is crisp, five to ten minutes.

Add garlic, onions, celery and carrot and cook for five minutes.
Add stock, diced pumpkin, diced potato, chopped parsley, Worcestershire sauce, brown sugar, salt, pepper, coriander garam masala, creamed corn, frozen corn and pumpkin puree. Bring to a boil and simmer ten minutes or until vegetables are tender.

While soup is cooking, in a medium sauce pan, place last two tablespoons of butter and melt over medium heat. Add flour and cook for two to three minutes until raw flour smell is gone. Add a few ladles full of the soup to the cooked butter and flour and stir to form a thick mixture then pour this into the soup and stir.

Add heavy cream, stir and check for seasoning.

If you purchased raw pumpkin seeds, place them in a dry pan and heat over medium high for five or so minutes to toast.

Serve soup with toasted pumpkin seeds.



Thursday, October 26, 2017

News from the SVGM

Hello everyone!~~~
The crescent moon last night hung brightly within a dark gray and black gathering of shadowy clouds in the night sky. It was utterly gothic in its seasonal perfection, waxing into its half-moon brilliance, ~~~ next week's Halloween revelers will hopefully trick or treat in the light of a moon just days away from being full. 

Yes, it's (already) the end of October, and tomorrow is the SVGM's last outdoor market.  Tomorrow is the last day to experience the splendor that our outdoor venue provides, with its many tables and its pumpkin trailer and its beautiful seasonality. With tonight's widespread frost warning, today may well be the last harvest of those tender vegetables and flowers that have continued to produce well into this-warmer-than-average Fall.

Next Friday our "winter" vendors will move indoors into their space within Brook Park Pet Supply, so they'll be easy for you to find.  Our inside market has grown steadily over the last three years, and we even have a dedicated indoor produce person: Monique of Grass Roots Farm! Our steady trio of meat and poultry and cheese guys will be in attendance~~~Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm. The produce farms that are planning on being indoors as long as they can are, so far, Quaff Meadows, Broadway Acres, and Hidden Branch Farm, all hoping to make it at least until Thanksgiving, and Quaff Meadows hopefully until close to Christmas. So much will depend on their winter vegetable supplies and the weather, of course! Grass Roots Farm will be with us almost until the outdoor market begins again next Spring. Thank you, Sharon, of Brook Park Pet Supply, for providing us with such an ideal space: a great location next to our original outdoor spot, good parking, shelter from the elements, and warmth!

A reminder, too, that the indoor market operates one less hour: but still Friday afternoons, 2-5pm. The weekly emails will continue to arrive to remind you, also!

Thank you, thank you, again, for your wonderful and encouraging support throughout these market seasons. It has to be repeated: without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one.

Help us end our outdoor season on a mystical, magical Halloween upnote! Bring your big shopping bags, tomorrow’s going to be a glorious last "outdoor season" day~~~see you there!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly cut beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom potatoes, garlic, peppers, eggs, specialty lemonades, wool
Quaff Meadows:
Green beans, kale, greens, Swiss chard, daikon radish,  candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Broadway Acres Farm:
Kale, chard, garlic,  green and yellow beans, hot peppers, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

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

Seasonal Recipe 
Pumpkin Chutney
Adapted from http://geniuskitchen.com
Recipe by Brian Holley
Makes approximately 3 pints

This chutney had rave reviews, and is one of those condiments that adorns so much: a sandwich, roasted meats and poultry, cheeses, hearty soups, even bread and crackers. Pack it into smaller jars for a great homemade holiday gift. Super simple, chutney's main thing is that it should mellow after jarring for at least a month. Patience, patience.........


Ingredients:
2 1⁄2 lbs pumpkin flesh, in medium dice
1 1⁄2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Directions:
Put all of the ingredients, except for the sugar and salt, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.

Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
Ladle the chutney into hot sterilised jars and seal.

Ready to eat in four weeks and will keep for 2 years.

Thursday, October 19, 2017

News from the SVGM

Hello everyone!~~~

We may be missing those autumn colors we so anxiously await every year~~~I realized yesterday that we have crossed over our normal peak foliage dates with barely a splash of red in the hills~~~ but, wow, the sunny days and greened up grounds and cuddly cool nights are certainly helping to bring out the remaining beauty of this year’s fall season. The trees literally drip with dew in the early mornings, the sun warms it all up throughout the day, and the early arrival of evening’s chill prompts me to reach for my beloved sweatshirt. Not too hot, not too cold. A little green and brown, but crisply clear and comfortable. I continue to appreciate all this valley has to offer!

And the SVGM outdoor season marches on. We have just two more markets in our outdoor space, and it’s still a beautiful time on our vendors’  tables, so make sure you make time these final two Fridays to visit and shop and stock up a bit for the months ahead. Next week I should have a good idea of the produce vendors who will move with us to the inside market November 3; much depends on what they have left at this time of year.

All of us here at the Growers’ Market want to thank you, again, for your continuing support and help in letting others know about the SVGM. Without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one. This market, like all local markets everywhere, has become a wonderful exchange between grower and producer and customer. There is so much to learn from our farmers and artisan food makers: when you get to know “your farmer,” so to speak, you gain a deep appreciation for what it takes to bring quality food to your own table. Talking with them, learning how they produce and grow and raise and the changing conditions within which they constantly work, literally changes how you look at food. They are a tenacious bunch, our local food rock stars.

Help us end our outdoor season on a rock star upnote! Bring your big shopping bags, tomorrow’s going to be a glorious fall day~~~see you there!


This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: freshly cut pork and freshly dressed chickens
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Green beans, kale, zucchini, greens, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic,  green and yellow beans, hot peppers, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

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

Seasonal Recipe 
Rigatoni and Cauliflower al Forno
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 4-6

The cauliflower this time of year has a sweetness to it that is unmistakable. Cauliflower can stand up to rather bold seasoning, and in this recipe, it gets garlic, a hearty dose of fresh sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. For a side dish, serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with a hearty pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a wonderful autumn dish.
And alternatively, you could roast the cauliflower first and then finish it off in olive oil, using less oil overall, if you like. Another good suggestion is to substitute your favorite nuts for part or all of the breadcrumbs used to top it all.

Ingredients:
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
 Extra-virgin olive oil
 Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
½ teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
½ cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Directions:
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.

Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.

Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)

Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Thursday, October 12, 2017

News from the SVGM

Hello everyone!~~~
There is just something about Autumn that seems to embody the magical and mystical: the foggy mists that envelop the mornings, the high days, and the final days, of harvests, corn mazes and bonfires, the heightened movement of wildlife as they feast and gather foodstores, the celebrations of Harvest and Halloween that have gone on for ages.

And pumpkins!!! Yes, it's full-on pumpkin season at the market, and we have little ones, medium ones, big ones; white, green and orange ones. Pumpkins are the perfect way to celebrate Autumn~~~ bake them into muffins and pies, roast them for dinner, puree them into soups; carve them beautifully or scarily, use them to flank your front door and otherwise decorate your yard, then cut up those huge edible ones into pieces for your freezer.  Come find your very own Great Pumpkin this week!

And with the wonderfully rehydrating rains of these past days,  you'll also find gorgeous heads of broccoli and cauliflower, red and green cabbages, and delicata and butternut squashes. There are delicious greens, too, and the last of the hot weather veggies. It's a great time to make a big batch of vegetable soup for your freezer......

And the colors of the fresh flowers are magical, too: deep and rich in these cooler temperatures: treat yourself with some of the brilliance~~

There are just three outdoor markets left, so bring a bunch of shopping bags, and a blessed Autumn to you all~~~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Ground Beef this week along with other fresh cuts; Pork and Poultry also
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, heirloom tomatoes, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Sweet corn, green beans, kale, zucchini, greens, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes,winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, sweet corn, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

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

Seasonal Recipe 
Butternut Squash Turnovers
Adapted from http://foodandwine.com
Recipe by Jeremy Sommer
Serves 4-6

This is a comfort-food type of recipe, with the richness and substantiveness that the changing season's appetite craves. These would be wonderful for both a weekend lunch or dinner, accompanied by a big green salad; they'd also be great for party appetizers. They do take a little bit of work, but they can be made ahead and frozen to bake later: simply place the unbaked turnovers on a parchment-lined cookie sheet, making sure they aren't touching, and freeze them solid. Then put them into a zip type freezer bag. Put them into the oven frozen and bake them for a couple of minutes longer than instructed.

Ingredients:
1/4 cup extra-virgin olive oil 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
2 garlic cloves, chopped
2 tablespoons thyme leaves
Salt and freshly ground pepper
One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
14 ounces all-butter puff pastry, thawed if frozen
3/4 pound fresh goat cheese (1 1/2 cups)
1 large egg, lightly beaten

Directions:
Preheat the oven to 375°. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.

Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.

Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.