It's going to be a lovely lovely day outside tomorrow~ be sure to stop by the SVGM during your afternoon errands. The grills are on, the decks are cleaned, and the lawns are mowed ~~~ outdoor gatherings are beginning to celebrate the vibrant energy of the season.
Bill Callahan will have fresh pork this week, freshly dressed chickens and chicken parts, beef patties and ground beef, and Garlic Ring Bologna and ham.
Feel free to text Bill and Brian to pre-order any of their products:
Bill: (570) 490-9992
Brian: (814) 380-8433
We are accepting inquiries for new vendors: the Susquehanna Valley Growers Market is a conscientious, sustainably based, growers-only market with a loyal customer base. Please forward our emails to anyone you know who may be interested in our market, as vendor or customer~~~Our contact information can be found at the end of this email.
Remember, stay nourished to stay healthy ~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. See you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan Cheeses, Grass-fed Beef & Veal
Beef, Pork and Poultry: fresh pork, freshly dressed chickens and chicken parts, beef patties and ground beef, Garlic Ring Bologna and ham
Fresh seasonal produce, fresh eggs
Honey-Butter-Grilled Chicken Thighs with Parsley Sauce
Adapted from http://foodandwine.com
"These chicken thighs are brushed with honey-horseradish butter while they grill, creating a wonderful glaze. Then they're served with a vibrant garlic-spiked parsley sauce."
1 stick unsalted butter, at room temperature
2 small garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 tablespoon finely grated horseradish
2 tablespoon finely chopped parsley, plus 1 cup packed whole parsley leaves
1/3 cup extra-virgin olive oil, plus more for brushing
12 chicken thighs
In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish and chopped parsley. Season generously with salt and pepper.
In a small saucepan of salted boiling water, blanch the whole parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.
Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.
Make ahead: The honey butter can be refrigerated for up to 3 days. Bring to room temperature before using.
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