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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.

Thursday, February 5, 2015

News from the SVGM

Hello everyone! We've officially passed the midwinter's mark, according to the calendar, but winter has settled in with its storms and damp cold, bringing a layer of snow that doesn't look like it's going anywhere soon! I hope you are all staying warm and safe, albeit sore from shoveling. Spring will come, and believe it or not, life is moving around a bit underneath the frozen ground, just waiting to wake up.......

Tomorrow's indoor market is cancelled: Most of our vendors will be attending the Pennsylvania Association for Sustainable Agriculture's 2015 Conference in State College all weekend. Winter market will resume its regular Fridays again next week, February 13, and Bill, Brian and Becky & Steve will be on hand with the local products you've come to rely on.

Thank you again for your wonderful ongoing support of the SVGM~~~ we couldn't do this without you!

See you next week!

Susquehanna Valley Winter Growers' Market
February 6, 2015 CANCELLED
Regular Indoor Market Fridays will resume February 13, 2015
2pm - 5 or 5:30pm
Brook Park Pet Supply
400 Farley Circle, Left entrance, Lewisburg
Off Reitz Blvd. between Routes 192 & 45


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Thursday, January 8, 2015

News from the SVGM

Happy New Year everyone! I sincerely hope your holidays were special and full of laughter and family and friends. Blessings to you all as you enter into this January of 2015; enjoy the post-holiday calm, and cozy up to the bracing cold of winter. And remember the days are already getting longer!

Also remember that our winter market is still taking place each Friday, starting at 2pm and closing at 5-5:30-ish, at Brookside Pet Supply, in the same area our outdoor market takes place in Brook Park Farm. In this mid-winter season's beginning, you will most often find Cowahen Farm, Stone Meadow Farm, Beaver Run Farms, and Haole Boy Salsas as our regular winter vendors. Most of our produce growers are busy planning their upcoming growing season, and hopefully the early crops will be sown in the next few months if the weather doesn't remain too too cold. But the wonderful meats and poultry and cheeses you've come to rely on (and those spicy salsas and sauces!) are readily available this time of year, so buy your roasts, make your stews and soups, melt some cheese on your bread, and settle into these cold but invigorating days, nourished by the best local foods you can find.

We all appreciate, so very much, your support of this first SVGM winter season~~~ thank you!

Susquehanna Valley Winter Growers' Market
January 9, 2015
2pm - 5pm-ish
Brook Park Pet Supply
400 Farley Circle~~~ Left entrance
Brook Park Farm, Lewisburg

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Thursday, December 4, 2014

News from the SVGM

Hello everyone! I hope the Thanksgiving holiday brought good memories and much joy to you all this year. We are now officially into the holiday season, and I want to remind you that our winter Growers Market is in full swing every Friday at Brook Park Pet Supply from 2-5:30pm. There are stalwart regular vendors like Cow-a-Hen Farm and Stone Meadow Farm, and Beaver Run Farm is attending every 2nd and 4th Friday of the month. Other vendors include Haole Boy Salsas and Asher's Garden, with others rotating in as they have product throughout the winter season. The indoor market has received great support thus far from the community, and also from Sharon Klose, Brook Park Pet Supply's owner, who has made this wonderful indoor market possible. It's a great thing to have a cozy, heated space for any indoor growers market during this cold, often wet, weather season, so make sure you stop by to check it out, and show your support~~ the success of this new seasonal incarnation of the SVGM depends on it! We all look forward to seeing you there~~~ Happy Holidays!


Susquehanna Valley Growers' Market

Fridays
2pm - 5:30pm
Brook Park Pet Supply --- Left Entrance
400 Farley Circle, Brook Park Farm, Lewisburg

Check us out on Facebook

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Thursday, October 30, 2014

News from the SVGM

Hey everyone! We are heading into our final regular-season outdoor market: tomorrow is it, October 31. The weather is cooler, most certainly, but it looks like the sun may shine a bit and the temperatures will hold in the mid-fifties. It has been a wonderful market season, and we all would like to thank you for your loyal and much-appreciated support through these past months and years. The SVGM has become a thriving and vibrant part of Fridays in this area, and we have been blessed by all of those who share our vision of providing nourishing, high-quality, small family-farm produced vegetables, fruits, meats, poultry, eggs, cheeses and other specialties. Thanks also to Brook Park Farm for hosting us; this has turned out to be THE location for us, and we look forward to many more seasons at Brook Park Circle.

As has been mentioned in the past few emails, next week the SVGM will move indoors into the left-hand area of Brook Park Pet Supply, as you face the store. We have a smaller, but steady group of vendors that will be regularly available to you at this winter location, so be sure to check it out. We should have some of the produce people there for a time; they will now be able to factor in an extended season of selling, so this will require planning for planting next year. As before with the growth of our regular-season market, we will appreciate your support of this new indoor opportunity, and look forward to it growing into a warm and inviting place to continue to supply you with the local foods you've come to love. Think "heated space" in the cold months ahead~~~ this is a unique find for a market location, and it's basically right where the summer market is, so there is no need for new directions!

This week's recipe is a satiating, fall-inspired pasta, Pappardelle with Lamb Ragu. Enjoy its hearty seasonality!

This will be the last weekly newsletter, until next spring: I will send out at least monthly updates for you through the late fall and winter, however, so be sure to watch for them.

So, we'll see you tomorrow, and we look forward to seeing you also in the months ahead! Thank you!~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Hothouse tomatoes
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; Tunis lamb, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, turnips, cilantro, cut flowers, eggs, maple syrup, lamb
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, squash, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Pappardelle with Lamb Ragu
Adapted from Food & Wine, recipe by Andrew Carmellini (foodandwine.com)
Makes/Serves 6

Fresh lamb can be found at Tarsa Family Farm or Quaff Meadows; the quality of the lamb is what will make this dish stand apart! The herbs and spices give it complex and luxuriant layers of flavor~~~

Ingredients:
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken or lamb stock
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Directions:

1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.
Add the lamb, coriander, fennel, cumin, rosemary, and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the
wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the
liquid is slightly reduced, 25 to 30 minutes.

2. In a large pot of boiling salted, water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon oil and toss over
low heat.
Serve the pasta in bowls, topped with the fresh ricotta and mint.


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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, October 23, 2014

News from the SVGM


The growing cycle may well be winding down for the produce of the SVGM's vegetable growers, but traditional fall crops like potatoes and sweet potatoes, winter squash, turnips and cabbage have a heartiness and earthiness that speaks to the growing hunger we all experience as the days get shorter and cooler. Even the greens that thrive in the crisp fall weather~~~ kale, chard, lettuce~~~ taste stronger, and take to soup-ing and stewing as part of a filling and nourishing meal. With just two more weeks of our outdoor market, I urge you to make a point to stop at the SVGM to thank these incredible farmers for the gorgeous fruits and vegetables they've supplied your refrigerators and tables with this season. This week's recipe, Tuscan Kale Salad with Spicy Currants and Fried Eggs, is a great weeknight main-dish salad that highlights the versatility of a fresh bunch of kale: it's not just for soups and sides! Grab those shopping bags,and we will see you tomorrow~~~
This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, squash, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Tuscan Kale Salad with Spicy Currants and Fried Eggs
Adapted from America Farm to Table by Mario Batalli and Jim Webster (Grand Central Publishing, 2014)
Makes/Serves 6

With the widespread availability of locally produced fresh eggs, more and more people are finding they're not just for breakfast anymore. They're a cozy, substantial comfort food at their best,
and this salad does the trick: serve it with thick slices of good quality garlic toast for a simple yet delicious quick supper. It's got a kick to it~~ adjust the sriracha to taste if you need to!

Ingredients:
2 tablespoons dried currants
6 tablespoons white balsamic vinegar
2 tablespoons sriracha sauce
6 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 tablespoon tiny capers, drained
1 teaspoon kosher or sea salt, plus more as needed
2 bunches Tuscan kale (about 1 pound), cut crosswise into paper-thin slices
2 tablespoons pine nuts, lightly toasted
6 to 8 large eggs (1 per person, or more for a bigger eater!)
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano

Directions:
Place the currants in a small microwave-safe bowl; add the vinegar and sriracha and microwave for 20 seconds on high, then remove and place in a slad bowl to cool.

When cool, add 4 tablespoons of the olive oil, the lemon zest, lemon juice, capers, and salt and whisk together to make a light dressing.

Add the Tuscan kale and toss with the vinaigrette to coat well. Add the pine nuts and let stand at room temperature for 10 minutes.

In a 10-inch nonstick pan, heat the remaining 2 tablespoons olive oil over moderate heat.

Crack the eggs into the pan and cook slowly the way you like them!

Season the eggs with salt and pepper and sprinkle the yolks with the Parmigiano.

Toss the salad one more time. Divide the salad among serving plates; slide an egg or two over the top of each, and serve.

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.






Thursday, October 16, 2014

News from the SVGM

It's been misty and humid and wet out there this week, with the temperatures as mild as they've been and the steady rains that have soaked the area. Everything is greening up again, reviving beautifully, and the water feels so welcome after the drying month of September. The trees continue to color into golds and reds and oranges and yellows. and the air feels gentle and soft with all the moisture its holding. This weekend we'll be back to more normal fall days, with perhaps the threat of frost for those of us living in the river valley, but I guess it's about time to give up the lingering flowers and tomato plants! The Growers Market is as beautiful as ever this time of year, so be sure to catch these last weeks at our outdoor location; we just may even move the final market on October 31 inside, depending on how fast the daylight disappears over the next two weeks! The Market will officially begin its indoor season at Brook Park Pet Supply on Friday, November 7, with hours starting at 2pm and ending approximately at 5pm or a bit after. Sharon at Brook Park Pet Supply has been great working with us, and the 5pm end-time is necessary for now because the space is currently also being used for 6pm dog-training classes.
A quick mention about some new products that Stone Meadow Farm has to offer: be sure to try their new all-beef (grass-fed beef) ring bologna, bratwurst, and fresh chorizo. I've tasted the bologna and it is delicious, with lots of garlic and spice and virtually no nitrites.
This week's recipe, Roast Chicken with Goat Cheese, Honey and Thyme, is a nice variation on the classic roast chicken, and this is the season when something roasting in the oven smells incredibly inviting and nourishing. Fresh chickens are available at both Tarsa Family Farm and Beaver Run Farm, and sometimes at Cow-a-Hen Farm; you can pick up the garlic and shallots called for, too, at Tarsa. There is nothing quite like a roasted fresh local chicken!
See you tomorrow~~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, zucchini, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, cherry tomatoes, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe

Roast Chicken with Goat Cheese, Honey, and Thyme
Adapted from The Best of Food & Wine, recipe by Robert Del Grande (American Express Publishing, 1992)
Makes/Serves 4

A roast chicken infused with garlic, apple, thyme and shallots, and finished with a lovely goat cheese sauce~~~

Ingredients:
One 3-4 pound chicken
1 teaspoon coarse salt
1/2 teaspoon coarsely cracked black pepper
12 large sprigs of fresh thyme, or 2 teaspoons dried thyme
1 head of garlic, cloves separated but unpeeled
1 tart green apple, such as Granny Smith, peeled and quartered
1 onion, peeled and quartered
4 whole large shallots, unpeeled, or 8-10 small
4 tablespoons unsalted butter
1/4 cup honey
1/4 cup cider vinegar
1 cup dry white wine
2 ounces mild goat cheese, such as Montrachet
1/4 cup heavy cream

Directions:
1. Preheat the oven to 450 degrees. Sprinkle the cavity of the chicken with 1/4 teaspoon of each of the salt and pepper. Place half the thyme and half the garlic cloves
in the cavity. Truss the chicken. Rub the skin with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.

2. Place the chicken in a roasting pan. Surround with the apple, onion, shallots and remaining garlic cloves. Roast for 30 minutes.

3. Meanwhile, in a small heavy saucepan, combine the butter, honey and viegar. Cook over moderate heat, stirring frequently, until the butter is melted, to make basting sauce.

4. Baste the chicken every 5 to 10 minutes as it roasts for about 30 minutes longer, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees. It may take an additional
15-20 minutes if the bird is closer to 4 pounds. Turn the vegetables occasionally to coat with drippings so that they will be evenly caramelized.

5. Turn off the oven. Remove the chicken, shallots and garlic cloves to a heatproof platter, cover loosely with foil and return to the oven to keep warm.

6. Place the roasting pan on top of the stove. Add the wine and bring to a boil, scraping up any browned bits from the bottom and sides of the pan, and mashing the apple and onion into the sauce.

7. Strain the sauce into a medium saucepan and return to a boil. Strip the leaves from the remaining thyme and mince.Stir the thyme, goat cheese and cream into the sauce. Boil until slightly thickened, about 5 minutes.

8 To serve, remove the thyme and garlic from inside the chicken and discard. Carve the chicken into serving pieces and arrange on a platter. Surround with the caramelized garlic and shallots.
Pass the sauce separately.

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, October 9, 2014

News from the SVGM

Last night's full moon was the first full moon of this autumn season, and it was a gorgeous one, the Blood Moon, as it wove in and out of the passing clouds. The gentle wind that rustled the changing leaves only heightened the mystical magical atmosphere of the bright night~~ fall is definitely upon us! We are in our last month of our outdoor season, with just 4 more Fridays to go until we move the SVGM inside at Brook Park Pet Supply. The cool-weather crops are gorgeous and crisp and sweet, from delicious apples to crunchy lettuces and cabbage, and pumpkins are starting to appear for your Halloween decorating. Potatoes, sweet potatoes, and winter squashes, fresh garlic and onions, beets, kale and chard~~~ it's a great time to shop for those homemade soups that your appetites are craving. And don't forget about the chickens and pork loins and beef roasts for the oven~~~ we've got just about everything you need and want to satisfy those changing tastebuds as the days grow shorter and cooler. This week's recipes are all about apples, and some cabbage, too: Ginger Roasted Apples with Ice Cream for dessert, and Cabbage Salad with Apples and Walnuts, a crisply tasty side salad that goes well with pork and chicken, either roasted or on the grill. See you tomorrow!
This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), pear lemonade, fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, zucchini, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, cherry tomatoes, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Ginger Roasted Apples with Vanilla Ice Cream
Adapted from A Well-Seasoned Appetite by Molly O'Neill (Viking, 1995)
Makes/Serves 4

Now is the best time to make a dessert like this, when the apples are at their peak locally, and they taste it: fresh off the tree, crisp, sweet or tart or a combination of both, juicy
and tasting of autumn~~~

Ingredients:

1/2 cup water
1 cup sugar
2 tablespoons grated fresh ginger
4 large sweet-tart cooking apples like Macoun, peeled, cored, and cut into 1/2-inch slices
1 pint vanilla ice cream

Directions:
1. Preheat the oven to 400 degrees F.

2. Combine the water, sugar, and ginger in a medium saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Let stand for
10 minutes. Strain through a fine-mesh sieve.

3. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, turning once,
about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rou ds and place on the plates. Fan the apple slices around the ice cream
and serve immediately.

Seasonal Recipe #2
Cabbage Salad with Apples and Walnuts
Adapted from Chez Panisse Fruit by Alice Waters (HarperCollins, 2002)
Makes/Serves 6

A simple side salad that makes the most of two of fall's most predominant crops: cabbage and apples. This is a somewhat more elegant "slaw!"

Ingredients:
1 small head green cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/2 cup olive oil
2 tablespoons creme fraiche or heavy cream
2 apples, any crisp, tasty eating variety

Directions:
1. Preheat the oven to 375 degrees F.

2. Tear off and discard the tough outer leaves of the cabbbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

3. Toast the walnuts in the oven for 8 minutes, then coarsely chop or crumble them.

4. To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the creme fraiche or
heavy cream. Taste and adjust the acid and salt as desired.

5. Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts with the
dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.