.

Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

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 27, 2017

News from the SVGM

Hi everyone!~~~

I'm sitting close to one of my many open windows as I write this, listening to the sounds of the calming mourning doves and cicadas that are interspersed with the heavy trucks' and ramped up car engines' noise that pass along the small highway in front of our property. Some days the sounds of human activity are more jarring than usual to my ear, especially when I look out over the peaceful beauty that is my garden and the extended landscape beyond that is the Susquehanna Valley. We were lucky with the rain this week, with only steady but heavy downpours as the severe storms literally skirted us, and my garden has a sultry, fragrant, tropical feel to it now, with an extraordinary display of magnolia and lily blooms filling its green, hydrated corners.

The storms and rains were many this past week, and I hope you all made it through safely and without serious damage, because some areas were harder hit than others with the strength of the systems that moved through. From flash flooding to high winds, to the sheer amount of rain most of the area received, it was a wet one, to say the least, and the ground is still soaking up the excess. The other side of that rainfall is the bank of moisture it provides our gardens and crop fields and farms, and I wish for all of those growing our foods right now a bit more dry sunlight for the upcoming week!

Tomorrow's market will be a comfortable one,  with its typical chance of a thunderstorm, but multiple shopping bags are in order as the produce tables are filling up. These days you can get everything you need for the perfect summer meal at the SVGM~~~meats and poultry, fresh pastas, potatoes and vegetables and salad fixings, breads and cheeses, delicious coffees and biscotti and granolas for your breakfasts, mustards and sauces, and even honey. All locally grown and produced by the people who greet you every week at their stands, with a quality of freshness that can only be experienced in the taste. Indeed, the fresh vegetables from our farmers have a sweetness and a tenderness you'll only find in locally raised and freshly harvested produce.


So don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~
We'll see you tomorrow: Happy Summer!~~~
This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, raspberries
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 and chicken, specialty cuts and products 
Tarsa Family Farm:
Potatoes, garlic, beets, chard, fennel, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
String beans, zucchini, carrots, cucumbers, onions, cabbage, leaf lettuce, head lettuce, beets, garlic, potatoes, and honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Seasonal produce, including greens, eggs, cucumbers, hothouse tomatoes
Fasta & Ravioli Co.: Every other week through August~
July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Grilled Lamb Chops with Garlic, Chiles and Anchovies Dressing
Adapted from http://foodandwine.com
Recipe by Ethan Stowell
Published July 2011
8 servings

This is a really flavorful and simple way to prepare lamb chops~~~the chops can be marinated overnight, so it's a good recipe for entertaining. The recipe calls for 3 baby lamb chops per serving, which is basically between 8-9 ounces of lamb chops per person, depending on the size of the chops available.
Cut back on the jalapeños if you like your foods less spicy!

Ingredients:
3/4 cup pure olive oil
One 2-ounce can oil-packed anchovies, oil reserved
3 red jalapeños, thinly sliced
8 garlic cloves, thinly sliced
1/4 cup packed mint leaves
1 tablespoon packed marjoram leaves
24 baby lamb rib chops (about 3 ounces each)
Salt and freshly ground black pepper

Directions:
In a small bowl, combine the olive oil with the anchovy oil and jalapeños. On a cutting board, chop the anchovies with the garlic, mint and marjoram until minced and add to the bowl. Arrange the lamb chops in a baking dish, top with the marinade and turn to coat. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before grilling.

Light a grill. Scrape the marinade off the lamb and season the chops with salt and black pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the chops to a platter and let rest for 5 minutes before serving.


Thursday, July 20, 2017

News from the SVGM

Last evening, as the sun blessedly descended behind the tall stand of  trees behind my house, I finally opened that last west-facing window to allow the hopefully-cooling air in. Any more heat in the form of cooking~~~I didn't even want to grill!~~~was out of the question, and I remember as I ate a slice of cucumber while I put together a salad, just how amazing that cucumber tasted, and how coolly refreshing it was~~~ the perfect food for the hottest of humid evenings.

And as I write this email, fans spinning, windows closed and curtained to the mounting heat of today, I look around at my dogs and cats, and note that they have it made, as they languidly stretch out on floors and tables and sofas, all movement halted, naps securely in progress: ah, that we could take our cues from the animals.....

But the rain and the heat has imparted a lushness to the surrounding fields, and that lushness will appear tomorrow on the market stands at the Growers' Market as summer continues to produce its growing season abundance. Not only is there an increasing array of choices from all of our different produce vendors, but there is also a wonderful array of choices from all three of our meat producers, too~~~ be sure to take the time to not only stop at your "regular" vendors, but to also see what else everyone has to offer. You may be delightfully surprised at what you'll find! The "This week at market" column below has listings of products by vendor, and is as up to date as possible.

Don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~
We'll see you tomorrow: Happy Summer!~~~

This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, raspberries
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 dressed chickens and the first turkey of the summer
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Potatoes, garlic, beets, chard, fennel, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
String beans, zucchini, cucumbers, leaf lettuce, head lettuce, beets, garlic, potatoes, and honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, eggs, cucumbers, hothouse tomatoes
Country Lane Pastries:
Traditional Amish baked goods, preserves, fruits~~blueberries
Fasta & Ravioli Co.: Every other week through August~
July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce
Livin Dreams Farm: 
Standard blue and new golden oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing
Adapted from http://cooking.nytimes.com
Recipe by Martha Rose Schulman
Serves 4-6

Here's a great vegetarian main course option to use the fresh green beans that have come into season. It is a "skillet salad," meaning that it's all tossed together at the end to gently reheat, but it is equally delicious at room temperature. Hence, the leftovers are wonderful. Rice noodles can easily be substituted if necessary, and grilled steak or chicken for the tofu, and variations with vegetables are endless.
The adding of cold water three times into the soba noodles while cooking is a way to prevent them from becoming gummy and sticking together after cooked!

Ingredients:
FOR THE TOFU
½ pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
FOR THE SALAD
½ pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
 Salt to taste
¾ pound soba noodles
¼ cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
½ teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
⅓ cup buttermilk
¼ to ½ cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds

Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Reserve the marinade. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.

Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.

Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don’t stick together. Wait for the water to come back up to a rolling boil – it will bubble up, so don’t fill the pot all the way – and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).

Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.

Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve. 

Thursday, July 13, 2017

News from the SVGM

Hi everyone!~~~

Much of the area is in the path of rain and thunderstorms today; for those of you who need it, I hope you receive a decent dousing. June and July so far, at least in our neck of the woods, have brought the usual mixed bag of weather systems~~~lots of rain, no rain, dry heat, humid heat, gorgeous sun, gray clouds, even a few blessedly cool nights; that consistently inconsistence that we in Central PA know so well.

And every summer, it's worth repeating: I'm amazed at, and so grateful for, the farmers who tenaciously bear the crazy weather zig-zags to bring us the delicious foods that you find at the SVGM. And they're farming, too, using sustainable and organic methods, learning and operating within a balance that they've achieved in working with nature~~~their production and growing methods have a positive impact on their own surrounding landscape, and, as in everything, this positive impact then makes its own incremental positive impact upon the rest of the Susquehanna Valley, and on and on it goes.

So every time you choose to shop at the Susquehanna Valley Growers' Market, you choose to add to this positive impact that these farmers and producers make; not only are you choosing to nourish yourselves and your loved ones, but in a very real way, you choose to help nourish the earth as you support our farmers' and producers' conscientious efforts to bring their local foods to you. Sounds like a stretch? Not at all~~~because it always, always starts with each one of us, and spreads farther than we can ever imagine.

This week, Woody Wolfe of Heart to Hand Ministry, will be serenading us at market. Woody is a complete joy to listen to, and provides the perfect background with his vocals and guitars with a wonderful playlist that usually has everybody singing along as they shop. We're so happy that his schedule allows him to join us few times this year.

And it's a Fasta & Ravioli Co. week. I think those oyster mushrooms from Livin' Dreams would be splendid tossed with one of Fasta's artisan fresh pastas!

Last week we saw blueberries and raspberries at market, along with fresh young potatoes, cucumbers and beautiful little beets, zucchini and green beans, and sweet early onions. It's now officially hard to keep up with exactly what may appear at the SVGM every week, since we are firmly heading into high growing season, so that just means you'll have to stop by to check it out for yourselves! Bring lots of shopping bags~~~

And remember, once it kicks in, summer flies on by~~~ so don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~
We'll see you tomorrow: Happy Summer!~~~

This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, raspberries
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Eggs, greens, lettuces, onions, garlic, heirloom potatoes, specialty lemonades, wool, plants
Quaff Meadows:
Sugar snap peas, shell peas, string beans, zucchini, cucumbers,  leaf lettuce, head lettuce, beets, garlic, potatoes, and honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, cucumbers, hothouse tomatoes
Country Lane Pastries:
Traditional Amish baked goods, preserves, fruits~~blueberries
Fasta & Ravioli Co.: Every other week through August~
July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce
Livin Dreams Farm: 
Standard blue and new golden oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Beet Salad with Herb Borani and Walnuts

Adapted from House and Garden (houseandgarden.co.uk June 2017)
Recipe by Samantha Clark
Serves 6

You’ll find beautiful little beets at the market these days, and this is a pretty, fresh, and delicious way to serve them. Borani is basically a yogurt sauce from Iran, often mixed with vegetables and other ingredients; here it is mixed with lots of fresh herbs and garlic and flavored with a touch of vinegar and oil. It’s a refreshing complement to the beets~~~

Ingredients:

5-6 ounces walnuts
1 tbsp. extra virgin olive oil

10 med-size beets, or about 3 1/2 lbs.
6 tbsp. extra virgin olive oil
3 tbsp. good quality red wine vinegar
Salt and pepper

3 oz. mixed fresh herbs, such as dill, basil, tarragon, parsley and mint
Extra sprigs of dill for serving
1/2 spring onion, sliced into 1/8 inch lengths
1/2 garlic clove, crushed to a paste with salt
3 tbsp. extra virgin olive oil
1 3/4 cups Greek yogurt
1 tsp. good quality white wine vinegar
Salt and pepper

Heat the oven to 325 degrees. Toss the walnuts in the olive oil and sprinkle with salt. Roast for 5-7 minutes until lightly toasted. Set aside to cool.

Place the beets in a large pot of cold water and bring to a boil. Gently simmer for 45 minutes to an hour, depending on the size of the beets, until cooked through.

For the borani, pull the herbs from any stalks, and place the herbs, spring onion, and crushed garlic in a food processor and process until smooth. Add the oil, yogurt, and white wine vinegar, and process until incorporated. Transfer to a bowl and season to taste with salt and pepper. Refrigerate until ready to serve.

When the beets are cooked, drain in a colander and cool under running water. When cool enough to handle, rub off the skin with your fingers; if cooked properly, the skin should rub off easily. When the beets are completely cool, slice each one into bite-size wedges and place in a bowl. Mix the olive oil and red wine vinegar together and pour over the beets. Season with salt and pepper and toss together gently.

To serve, spread the beets on a platter, spoon over the herb borani, and scatter with extra sprigs of dill and the toasted walnuts.

Thursday, July 6, 2017

News from the SVGM

Hi everyone!~~~

I hope you all enjoyed this past week's holiday celebrations~~it felt like the Fourth of July that went on and on! The weekend's beautiful weather~~which doesn't often go on and on itself!~~ and the setup for an extra long weekend for many, had the fireworks and the gatherings going off from Friday through Tuesday. But it's also the busiest time of year for our farmers, whose holidays were quickly observed~~~their fields are being cultivated and irrigated and harvested and checked upon daily as the summer moves steadily forward.

Last week the market saw the first of the zucchini and early red potatoes; there are black raspberries and cucumbers and candy onions. Lots of lettuces and greens; beans and young garlic. Sweet corn is right around the corner, and the tomato plants in the field have been loving the hot, dry days.

The beauty of shopping at the Growers' Market~~~besides knowing exactly where your food is coming from~~is how it makes healthy and delicious eating utterly simple. When you buy produce that's this fresh and sustainably grown, and meats and poultry raised this ethically, there's no need for fancy and complicated preparation~~~ the flavors of these local foods strongly stand on their own.  Simple seasoning and a grill or a quick steam are all that's needed during the weeknights, and a good salad dressing or vinaigrette. You can even find shelled peas, and the bagged greens are washed and ready to go. The produce you buy at the SVGM is so freshly picked that it easily~ beautifully~lasts until the following Friday. Be good to yourselves now; produce this fresh doesn't last all year.

And a wonderful heads up: Livin Dreams Farm will return to the market tomorrow. They'll have their standard blue and also new golden oyster mushrooms, as well as their plaintain salve.

And remember, once it kicks in, summer flies on by~~~ so don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~
We'll see you tomorrow: Happy Summer!~~~

This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, raspberries
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: The first of this year's freshly dressed ducks this week; freshly dressed chickens
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Eggs, greens, lettuces, onions, specialty lemonades, wool, plants
Quaff Meadows:
Sugar snap peas, shell peas, string beans, zucchini, cucumbers,  leaf lettuce, head lettuce, garlic, potatoes, and honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: Back later in the season after their Alaskan fishing season!
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, black raspberries, hothouse tomatoes
Fasta & Ravioli Co.: Every other week through August~
July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce
Livin Dreams Farm: 
Standard blue and new golden oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Grilled Skewers with Almond Charmoula

From http://www.foodandwine.com
Adapted from a recipe by Andrew Zimmerman
Serves 4

Charmoula is a North African condiment, a bright and complex herb paste punctuated with citrus and sweet fruit, that in this recipe is given an extra boost with the crunch of almonds. It's a terrific pairing with grilled meat, poultry or fish, here skewered with fresh vegetables. As always, you can adjust the kinds of vegetables you use according to what's in season, and these skewers would be wonderful with the little red potatoes (pre-cook them first), sweet zucchini, and onion wedges available from the SVGM vendors this week. Enjoy!

Ingredients:
1/2 cup sliced almonds
3 medium sweet onions— 1 minced, 2 cut into 1-inch pieces
1/2 cup raisins or dried currants
1/2 teaspoon saffron, soaked in 2 tablespoons warm water
3 garlic cloves
3 cups loosely packed cilantro leaves
1 cup loosely packed mint leaves
1 small jalapeño, minced
2/3 cup extra-virgin olive oil
1/4 cup fresh lime juice
Kosher salt
Pepper
Twelve 8-inch wooden skewers, soaked in water for 30 minutes
1 1/2 pounds cubed pork, beef, or chicken breast, cut into 1 1/2-inch cubes
1 pound small cremini mushrooms
12 ounces cherry tomatoes
2 yellow bell peppers, cut into 1-inch squares

Directions:
Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and bake for 15 minutes, until lightly browned.

In a medium bowl, combine the minced onion with the raisins, soaked saffron and 1/4 cup of the toasted almonds.

In a food processor, pulse the garlic with the remaining 1/4 cup of almonds until chopped. Add the cilantro, mint and jalapeño and pulse until finely chopped. Add the olive oil and lime juice and process until smooth. Season with salt and pepper. Stir 2/3 cup of the herb mixture into the onion-saffron mixture to make charmoula. Reserve the remaining herb mixture for grilling.

Light a grill or preheat the broiler. On the skewers, thread the meat cubes alternately with the mushrooms, cherry tomatoes, bell peppers and onion pieces. Season with salt and pepper and brush all over with the reserved herb mixture.

Grill the skewers over moderate heat or broil them, turning occasionally, until the meat is medium within, 5 to 7 minutes. Transfer the skewers to a platter and serve with the charmoula.

MAKE AHEAD
The charmoula can be refrigerated overnight.

Thursday, June 29, 2017

News from the SVGM

Hi everyone!~~~

Well, wasn't that an incredibly beautiful week we were treated to!~~~It was the kind of week that allowed us to mow and mulch and wash the car and walk the dogs and hardly break a sweat.  Not to mention the sleeping temps……But it’s almost July, and the previous week was a bit deceiving, and it looks like July is bringing the real summer heat right along with it. Time to bring on summertime full swing~~~ It's also the prelude weekend to the Fourth of July, which lands on Tuesday this year; I do hope some of you were able to make this an extra long holiday "weekend!"
  
As always, the Growers’ Market has just about everything you'll need for the basics of your holiday celebrations: our meat and poultry vendors are gearing up for the July 4th grilling needs, with everything from fresh chicken, fresh pork, fresh smoked sausage, nitrate-free hotdogs, kielbasa, ribs, and burgers. And Beaver Run Farms is having a Fourth of July sale on some of their best pork cuts for grilling. Be sure to check out both Beaver Run's and Cow-a-Hen's listings to see what Becky & Steve and Bill have to offer this holiday week!

Some of the first zucchini and green beans of the season appear this week, along with shelling sweet peas and sugar snaps and cucumbers and raspberries and lettuces.We have eggs for deviling, greens for salads, breads and cheeses for munching, tomatoes for the awesome Zucchini-Tomato Strata dish in the seasonal recipe, even ham hocks and bacons for those close-to-homemade baked beans on the menu! It’s a Fasta & Ravioli Co. week, too, for delicious fresh pasta to toss with some sausage and veggies.

So get a jump on the best local foods for your Independence Day gatherings. Remember, once it kicks in, summer flies on by~~~ so don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~

We'll see you tomorrow: Happy Summer!~~~

This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, red raspberries
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly cut pork, freshly smoked sausage, freshly cured ham ends, and as always, freshly dressed chickens and a new batch of nitrate free hot dogs!
Beaver Run Farms:
Pork and chicken, specialty cuts and products:  Fresh chickens - whole and parts - that will be the perfect size for holiday picnics and the grill; also a 4th of July sale on some of our pork cuts that are great for grilling!
Tarsa Family Farm:
Eggs, greens, specialty lemonades, wool, plants
Quaff Meadows:
Sugar snap peas, shell peas, string beans, zucchini, cucumbers,  leaf lettuce, head lettuce,and honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, seasonal produce
Fasta & Ravioli Co.: Every other week through August~
June 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, greens, herbs, radishes, edible flowers
Livin Dreams Farm: Will be back July 7!
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti, pound cakes, pitas

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Zucchini-Tomato Strata

Adapted from http://www.foodandwine.com
Recipe by Emily Kaiser Thelin
Serves 4-6
This strata could serve as a side dish or a vegetarian main dish~~here are some "local" ideas: try some of Punako's artisan bread instead of the baguette called for, and choose an aged cheddar or a spicy pepper cheese from Stone Meadow Farm.
Grill the bread slices instead of baking, and if you have room on the grill, just put the skillet inside it with the cover down to bake!
Happy Fourth!

Ingredients:
One 6-ounce baguette, cut into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
2 medium zucchini (1 pound), cut into 1/2-inch dice
1 large red onion, cut into 1/2-inch dice
1/2 teaspoon chopped thyme
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1/2 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick
Directions:
Preheat the oven to 350 degrees. Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil. Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.
In a 10-inch ovenproof skillet, heat 2 tablespoons of the olive oil. Add the zucchini, onion and thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until just tender, about 5 minutes. Add 1/4 cup of the broth and the heavy cream and simmer over moderate heat until slightly thickened, about 3 minutes. Season with salt and pepper and transfer half of the zucchini mixture to a plate and reserve.

Spread the remaining zucchini in an even layer in the skillet. Sprinkle with 2 tablespoons of the Gruyere and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices. Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 2 tablespoons of Gruyere and 1 tablespoon of Parmigiano-Reggiano. Arrange alternatively slices of tomato and baguette on top in concentric circles. Sprinkle with the remaining 1/4 cup Gruyere and 3 tablespoons of grated cheese. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.
Bake for about 35 minutes, until the top is richly browned and the tomatoes have released their juices. Let stand for 10 minutes before serving.

MAKE AHEAD
The strata can stand at room temperature for up to 2 hours. Reheat in a 350° oven for about 10 minutes, just until warmed through.

Thursday, June 22, 2017

News from the SVGM

Hi everyone!~~~

What a beautiful beautiful first day of summer we were treated to yesterday! I hope you were able to take a moment in your day to stop and savor and welcome the new summer season; it was a long time coming this year. This early morning seemed brighter and livelier, too, as the sun made its way up over the ridge and the birdsong chattered busily outside my open windows.

As the morning progressed, I could see the faint signs of a summer haze against the shadows and greens of the tree line that edges our field: the cool morning is now a quite warm and a little bit humid afternoon. But every day I see incremental growth in my sun-loving herbs and plants, and I'm grateful that the upswing in temperatures and sunlight has arrived~~~ this is exactly what our farmers need for our anticipated summer bounty!

Right now it's berry season and sweet pea season~~~the pea season is fleeting, and they're so incredibly sweet and delicious~~~ and salad season (check out the gorgeous edible flowers) for our produce vendors, and our meat and poultry farmers have their usual astounding array of the highest quality cuts of chicken, beef and pork that you'll find anywhere.

This week we want to welcome a new vendor to the SVGM, Braucht Hershberger. Braucht's specialty is microgreens, so stop by his stand to see what he has and to say hi. We're very glad to have him!

And Livin Dreams Farm will be back to the market on July 7~~~we can't wait to see what wonderful mushrooms they'll have for us then.

We'll see you tomorrow~~as always, our vendors are at market, rain or shine; you may have to drop by in between raindrops and thunder tomorrow, but, hey, they'll be there for four full hours!
Happy Summer!~~~

This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, red raspberries
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly dressed chicken
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, greens, specialty lemonades, wool, plants
Quaff Meadows: 
Shell peas, sugar snaps, greens, spinach, spring onions, honey, beeswax candles, eggs, pork and lamb
Garden Secrets:  Back next week! PA Preferred:
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~ 
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, strawberries
Fasta & Ravioli Co.: Every other week through August~
June 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Gib's Farm: 
Cut flowers, plants, greens, herbs, radishes, edible flowers
Livin Dreams Farm: Will be back July 7!
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti, pound cakes, pitas

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
Adapted from http://www.foodandwine.com
Recipe by Travis Lett
Serves 8

This easy but different treatment of sugar snaps gives you one more reason to grab a quart or two of these sweetly crisp and delightful early summer vegetables. This recipe could easily be halved, but I bet any leftovers would be great the next day~~~

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
1 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped

1 1/2 pounds sugar snap peas, halved crosswise

1/2 teaspoon crushed red pepper
1/2 cup torn mint leaves
Sea salt

Directions:
In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.


Thursday, June 15, 2017

News from the SVGM

Hi everyone!~~~

We're just about a week away from the calendar date of the first day of summer, and with the kind of spring we've had this year, many of us are ready for the 80+ degrees that we're now seeing in our forecasts.

These first months of market are anxiously awaited by our customers, but the late spring weeks can also be some of the most unpredictable weeks from year to year, and this year, particularly, has been a challenging one for our produce growers with its steady rain and lack of sun and low temperatures. Even the early greens, which love a cooler environment, struggled to grow as quickly as they normally do. It's been difficult to let you know what will be available week to week, because even the growers haven't been sure what they'll have.

So we want to thank all of you who have patiently supported us, week after week this past first month of market, and waited for the weather to start to cooperate for the rest of those summer vegetables we crave and love!  As a greens lover~~~from spinach to kale to arugula to lettuce~~~ the greens are personally some of my favorite growers' market things. The asparagus and strawberries have been remarkably sweet, too; you may still find some this week, but they're close to the end of their season, but the raspberries should be close behind. Continue to look for radishes and spring onions and beautiful head lettuces.

And as those of you who have come to the SVGM can attest, we've also got astounding flowers and wonderful bread and crazy good mushrooms, delectable raw honey and the freshest eggs, along with some of the best handcrafted barbecue sauces and cheeses to be found in the area. Not to mention the array of local meats and poultry raised as ethically as you'll find~~~

Tomorrow, Fasta and Ravioli Co. will be with us with their awesome handmade pastas; be sure to stop by to stock up for the next two weeks.

Last but not least, this Sunday is Father's Day, a prime day for grilling up a great meal to celebrate dad~~~ you know the SVGM is a great place to start your shopping for any outdoor meal!

We all look forward to seeing you tomorrow~~~

This week at market:
Weaver's Hydroponics: 
Asparagus, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly dressed chicken
Beaver Run Farms: 
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, greens, wool, plants
Quaff Meadows: 
Eggs, greens, spinach, spring onions, honey, beeswax candles, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~ 
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, strawberries
Fasta & Ravioli Co.: Every other week through August~
June 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  Back next week!
Brewed coffee, coffee beans, granola
Gib's Farm: 
Cut flowers, plants, greens, herbs
Livin Dreams Farm:
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Barbecued Beef Ribs
Adapted from https://cooking.nytimes.com
Recipe by Steven Raichlen
Serves 4

These ribs are slowly braised in a flavorful liquid until fully cooked, then cooled in the liquid overnight. They are then basically reheated over a hot grill to crisp and brown them for the delicious flavor of the barbecue. Toss up a fresh tomato salad and grill some slices of good artisan bread to serve alongside~~~

Ingredients:
FOR THE RIBS
 Four 1-pound beef short ribs
 Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
½ cup dark brown sugar
¼ cup rice vinegar

FOR THE GLAZE
¾ cup ketchup
½ cup dark brown sugar
½ cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger

Directions:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.

Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)

For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.