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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, July 17, 2014

News from the SVGM

Need I even say it?!: it's going to be another stellar day for tomorrow's Growers Market! The celebratory energy of long beautiful days abounds, as summer produce is harvested in abundance and creative choices for locally produced foods continues to increase among the SVGM vendors. Yes, traditionally the market conjures images of stacked-high produce tables~~~ but stop to take a good look at the incredible variety of goods the SVGM has to offer these days: specialty vegetables; seasonal fruits; an eye-popping array of locally and ethically raised meats and poultry, in every imaginable cut, seasoned and/or smoked, bone-in, ground, sausage-d; amazing artisan cheese from Taleggio and Camembert to smoked jack and cheddars; gluten-free baked goods; traditioal breads and granola; beautiful fresh cut flowers; and sumptuous personal products like soaps and scrubs and lotions.

Schedule some time tomorrow to browse, not rush, through this wonderful market. O'Hara Orchards is officially back with their incredible peaches, and soon nectarines and plums. We are introducing a new vendor who makes handmade pastas. Woody Wolfe will be with us, too, singing his heart out to fill your spirit as you shop. Our next First Friday, August 1, will feature a children's book tent and children's book drive, so mark that on your calendars for a family outing.
There is a lot going on at this season's Growers Market: we'll see you all tomorrow!

This week:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola

Check us out on Facebook

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Seasonal Recipe
Lamb Burgers with Cucumber Mint Salad

Adapted from Martha Stewart Living Magazine
Makes/Serves 4

These are a delicious and unique alternative to the traditional hamburger-on-the-grill, and thanks to our local producers, the Shirks of Quaff Meadows, locally raised
lamb is now available on a regular basis at our market.
Try topping these burgers with some caramelized onions, and perhaps a lemon and olive oil vinaigrette, and serve the Cucumber Mint Salad on the side~~~ enjoy!

Burgers
Ingredients:
2 pounds ground lamb
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano, or 1 1/2 teaspoons dried
3 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 ounces soft goat cheese, cut into 4 pieces
1/4 cup fresh mint leaves

Directions:

1. Gently mix together lamb, parsley, oregano, garlic, salt, and pepper. Form into 4 balls. Scoop about a tablespoon of meat from the center of each ball; insert 1 piece of
goat cheese. Replace the spoonful of meat and pinch to seal, enclosing the goat cheese completely. Press gently into patties.

2. Heat grill to medium-high. Grill burgers, from about 4 minutes per side for rare to 7-8 minutes for well-done.

3. Serve with mint leaves on buns brushed with olive oil and toasted. Serve the cucumber-mint salad on the side.

Cucumber Mint Salad
Ingredients:
1 pound cucumbers
2 tablespoons coarsely chopped fresh mint leaves
1 medium shallot, minced
2 teaspoons champagne vinegar
1 tablespoon extra-virgin olive oil
Salt and fresh ground pepper to taste

Directions:
Use a vegetable peeler to remove alternating strips of cucumber peel, creating white and green stripes. Halve the cucumbers lengthwise and scrape out the seeds.
Cut each half into 1/8-inch slices and place in bowl. Add remaining ingredients and toss to combine.

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



Thursday, July 10, 2014

News from the SVGM

It has been a remarkable summer so far with the fair-weather weekends we've experienced, and after a week of some crazy storms, it looks like sunshine and near-perfect temperatures for another great weekend to work and play and cook and eat outside! So plan to shop at the market tomorrow for just about everything you could need for your al fresco meals. A frittata for brunch? We have the eggs, broccoli, onions, herbs, and cheeses to make the best frittata ever. Burgers for a casual supper? The best ground beef you'll ever taste is at our market, and all the toppings, too: lettuce, tomato, onion, and cheese.
Having a dinner get-together? How about a variety on the grill? Choose from Muscovy duck breasts, incredible pork tenderloins and chops, fresh chicken, grass-fed beef~~ all incomparable in quality and flavor, and raised locally and humanely. We have sauces and salsas, zucchini for the grill, freshly dug potatoes, and tomatoes starting to ripen in profusion. In celebration of vegetables, this week I offer two recipes: Sarah's Potato-Thyme Tart, and Garlicky String Beans.
This is the time of year to buy fresh and local~~~no excuses! Walk through our market and let your creative juices fly!
See you tomorrow~~~
This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Lettuce, spinach, arugula, spring onions, garlic, potatoes, fresh eggs, herb plants, Muscovy duck breasts and sausages, fresh cut flowers
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, blackberries, swiss chard, string beans, potatoes, cilantro, fresh eggs, fresh lamb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods


Check us out on Facebook

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Seasonal Recipe

Sarah's Potato-Thyme Tart
Adapted from Food to Live By by Myra Goodman (Workman Publishing, 2006)
Makes/Serves 4-6

A delicious dish that reminds you of a gratin, but has the advantage of being "lighter." The tart bottom is browned first on the stovetop, then the whole is finished in the oven. Flip the tart over on a serving platter, and the bottom becomes the top---

Ingredients:
1-1/2 pounds early summer potatoes, sliced 1/8-inch thick (no need to peel)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2-3 teaspoons fresh thyme leaves
Salt and freshly ground black pepper

Directions:

1. Position a rack in the center of the oven and preheat the oven to 375 degrees.

2. Place the sliced potatoes in a bowl. Add 1 tablespoon of the butter and the olive oil and thyme. Toss to mix, then generously season with the salt and pepper.

3. Generously brush the sides and bottom of an ovenproof 7-inch skillet with the remaining butter. Arrange the potato slices in the skillet, starting at the side and working
around the edge and toward the center, overlapping the slices until the bottom of the skillet is covered. Continue, making 2 to 3 layers, until all the potato slices are used.

4. Tightly cover the skillet with aluminum foil. Place the skillet over medium heat and cook until the potatoes begin to brown on the bottom, 12 to 20 minutes.

5. Transfer the covered skillet to the oven and bake the potatoes until they are tender and easily pierced with the tip of a knife, 15 to 25 minutes.

6. Carefully remove the foil and loosen the potato tart from the pan with a spatula or knife. place a large plate on top of the skillet and, holding the plate securely against the
skillet, carefully turn the pan over to release the tart. Cut it into 4 or 6 wedges and serve hot.



Garlicky String Beans
Also from Food to Live By
Makes/Serves 4

This "simple" treatment of fresh green or wax beans is deceptively delicious, and totally kid-friendly, and it's great served warm, cold, or at room temperature~~~

Ingredients:
1 pound tender green beans or wax bean, or a combination, trimmed
Salt
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1/2 red bell pepper, optional, seeded and sliced into thin strips
Freshly ground black pepper

Directions:
1. Fill a large bowl of water with ice cubes and set aside.

2. Steam or boil the beans over high heat with 1 teaspoon of salt until they are crisp-tender, about 4-5 minutes. Immediately drain the beans, then plunge
them into the bowl of ice water to stop the cooking. Drain again well.

3. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper, if using. cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Add the
drained beans and cook until heated through, about 2 minutes. Season the beans to taste with the salt and pepper, and serve hot or at room temperature.


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





Wednesday, July 2, 2014

News from the SVGM

The bales of hay that you see in the local fields right now tell us that summer's harvest is fully underway. Granted, we're still waiting for field-fresh corn and tomatoes, but the rest of summer's produce is up and running, so to speak, and you can find an incredible amount of it at this week's market. Yes, the SVGM will be open on Friday, the Fourth of July, with abbreviated hours from 2-4 pm. So plan your holiday weekend food shopping accordingly, because we have a nice long weekend of celebratory meals ahead!

And along with veggies from onions to hothouse tomatoes to broccoli and zucchini, there are raspberries, too. And every cut of beef and pork, and chicken and duck, and all kinds of sausage~~~ the SVGM bounty can keep your grills and grillers busy! Here's a recipe, Rib-Eye Steak with Chimichurri Marinade and Dried Chile Mustard Sauce, to tantalize your holiday taste buds.... scroll down! And Happy Fourth of July from your farmers and producers of the SVGM~~~

We look forward to seeing you this Friday~~~

This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, mesclun mix, sugar snaps, broccoli, zucchini & summer squash, cabbage, radishes, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers
Tarsa Family Farm: Lettuce, spinach, arugula, sugar snaps, spring onions, fresh eggs, herb plants, Muscovy duck breasts and sausages, fresh cut flowers
Quaff Meadows: Leaf lettuce, spinach, radishes, kale, shelling peas, sugar snaps, red beets, blackberries, swiss chard, rhubarb, fresh eggs, fresh lamb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods
Asher's Garden: Seasonal produce, lettuce, spring onions, fresh cut flowers, baked good



Check us out on Facebook

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Seasonal Recipe

Rib-Eye Steak with Chimichurri Marinade and Dried Chile Mustard Sauce
Adapted from Boy Meets Grill, Bobby Flay and Joan Schwartz (Hyperion, 1999)
Makes/Serves 8

You can use whichever kind of steak you prefer in this recipe; the rib-eye has the advantage of being marbled with fat, but, as they say, that's where all the flavor lies! Regardless of the cut you
choose, the Argentine marinade called Chimichurri suits grilled beef perfectly with its triple kick of garlic, ancho chile and jalapeno blended and nicely balanced with parsley, oregano and cilantro.

For the Dried Chile-Mustard Sauce

Ingredients:
2 cups Dijon mustard
1/4 whole grain mustard
3 tablespoons ancho chile powder
3 tablespoons warm water

Directions:

1. Place all ingredients in a small bowl and mix well. Makes about 1 1/4 cups. May be refrigerated for 1 day; serve at room temperature.

For the Chimichurri Marinade

Ingredients:
6 cloves garlic
3 fresh bay leaves
2 jalapeno peppers, coarsely chopped
1 tablespoon kosher salt
1/4 cup white wine vinegar
1 tablespoon ancho chile power
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
1/2 cup olive oil

Directions:
Place all ingredients in a food processor and process until smooth. Makes about 2 1/2 cups.

For the Steaks
8 rib-eye steaks, about 10 ounces each
Chimichurri Marinade
Salt and freshly ground pepper
Dried Chile Mustard Sauce

Directions:
Place the steaks in a large shallow baking dish, cover with the marinade, and turn to coat. Refrigerate, covered, for 1 to 4 hours.

Preheat a gas or charcoal grill to high. Remove steaks froim the marinade, shaking off any excess, and season with salt and pepper. (Discard the used marinade.)
Grill until golden brown on one side, 3 to4 minutes. Turn the steaks over and continue cooking 3 to 4 minutes more for medium-rare.

Place the steaks on a platter and serve the Dried Chile Mustard Sauce alongside.

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




Thursday, June 26, 2014

News from the SVGM


It looks like another fabulous weekend ahead, and the weather is proving gorgeous for picnics and outdoor entertaining and family grilling. Our vegetable farmers continue to add new produce every week, as we are full on into sweet pea and sugar snap season, along with the start of the earliest of zucchinis and heads of broccoli. Lettuces and greens such as kale and swiss chard continue to grow strong. You may still see some strawberries, but raspberries will soon be ready to take their place! Indeed, this is the time of the growing season when I feel most thankful that all this fresh, local, carefully grown produce is even available to me: what a difference in flavor and freshness from the winter's grocery store-bought crops! This week's recipe, Wild Rice, Pea and Broccoli Salad, is a deliciously refreshing way to use a variety of the vegetables you'll find at tomorrow's market, so......

See you there!

This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Strawberries, kale, spinach, Swiss chard, head lettuce, mesclun mix, sugar snaps, broccoli, zucchini & summer squash, radishes, eggs, chicken, cut flowers
Luke Weaver Greenhouses: Asparagus and hothouse tomatoes & cucumbers
Tarsa Family Farm: Lettuce, spinach, arugula, sugar snaps, spring onions, fresh eggs, herb plants, Muscovy duck breasts and sausages
Quaff Meadows: Leaf lettuce, spinach, radishes, kale, shelling peas, sugar snaps, red beets, blackberries, swiss chard, rhubarb, fresh eggs, fresh lamb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods
Asher's Garden: Strawberries, lettuce, spring onions, fresh cut flowers, baked goods

Check us out on Facebook

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Seasonal Recipe
Wild Rice, Pea and Broccoli Salad
Adapted from Food & Wine and also Prevention Magazine
Makes/Serves 6

This is a really delicious and healthy way to use the freshest vegetables of the summer. You may need to add a bit more lemon juice and olive oil after the salad sits and absorbs the first "round" of dressing, so you may want to double the amounts to begin with. Sugar snaps are also wonderful in this salad, as would be the addition of a good feta or goat cheese.

Ingredients:
1 cup wild rice
1 pound broccoli, cut into small florets
1/2 cup fresh sweet peas
1/2 cup slivered almonds, dry roasted
1/4 cup fresh mint, shredded
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
Salt & fresh ground pepper to taste

Directions:
1. Cook the rice according to directions. Drain well, and set aside.

2. Place the broccoli and peas together in a steamer and steam for 3 minutes.

3. Combine the broccoli and peas with the rice, almonds and mint.

4. Whisk together, or shake in a jar, the olive oil and lemon juice. Pour the dressing over the salad and toss together well. Season with salt and pepper. Let come to room temperature, taste again, add additional dressing if desired, and serve.

Can prepare ahead: toss the cooked wild rice with the dressing and refrigerate separately from the vegetables, almonds, and mint. Let everything come to room temperature before tossing together.

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

Thursday, June 19, 2014

News from the SVGM

It has been a week of thundershowers and high heat and humidity, but as Iwrite this newsletter, the sky is clearing and the sun is beginning to shine; tomorrow's forecast is a picture-perfect one for market day! This weekend officially ushers in summer, and the days are at their longest, bringing us that lazy, languid feel of this easygoing season. The variety of produce is expanding weekly: you can even find early summer squash that was grown under cover, and the shelling peas and sugar snaps are coming into their own. It is still strawberry season, and last week there were some beautiful bouquets of cut flowers for sale. Fresh lamb, fresh chicken, fresh pork and fresh beef, Muscovy duck~~~ ethically and sustainably raised poultry and meats have a depth of flavor unmatched by the big-store products. Toss a salad, steam some vegetables, throw your favorite cut on the grill, and top a dish of ice cream with strawberries: the finest complete meals simply start with the best-quality ingredients, and that is something you'll find in abundance at the SVGM!

Looking forward to seeing you during the beautiful day tomorrow~~~


This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Strawberries, kale, spinach, Swiss chard, head lettuce, mesclun mix, sugar snaps, zucchini & summer squash, radishes, eggs, fresh chicken, cut flowers
Luke Weaver Greenhouses: Asparagus and hothouse tomatoes & cucumbers
Tarsa Family Farm: Lettuce, spinach, arugula, spring onions, fresh eggs, herb plants, Muscovy duck breasts and sausages
Quaff Meadows: Leaf lettuce, spinach, radishes, kale, shelling peas, sugar snaps, rhubarb, fresh eggs, fresh lamb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods
Asher's Garden: Strawberries, lettuce, spring onions, fresh cut flowers

Check us out on Facebook

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Seasonal Recipe
Grilled Pork Chops with Anise-Seed Rub & Mango Mojo

Adapted from Gourmet, June 2000, via epicurious.com
Makes/Serves 4

A simple, but refreshing layer of sunny ingredients adds a festive note to flavorful locally raised chops; the mojo would also be great served with grilled chicken or tuna or salmon~~~

Ingredients:
Mango Mojo
1 mango, peeled and coarsely chopped
1/4 cup fresh lime juice
1 large garlic clove
1 tablespoon chopped fresh jalapeno
1 teaspoon salt, or to taste
2 tablespoons finely chopped cilantro

Anise-Seed Rub
1 tablespoon anise seeds
3/4 teaspoon black peppercorns
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3 tablespoons olive oil

4 (3/4-inch thick) loin pork chops, trimmed

Directions:

1. Mojo Puree mango, lime juice, garlic, jalapeno, and salt in a blender. Stir in cilantro.

2. Rub Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.

3. Grill Pork Brush both sides of pork chops with rub. Let stand while preheating grill or preparing charcoal.

Grill pork on rack set 5-6-inches over medium high heat 2 minutes on each side. Turn heat down to moderately low, and cook chops, covered, turning once, until just cooked through,
about 3 minutes more on each side.

Transfer to a platter and let stand, loosely covered, for 5 minutes.
Serve the pork chops with the mojo.

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



Thursday, June 12, 2014

News from the SVGM

It's strawberry season, and this week at the SVGM strawberry availability should be at a peak. Our vendors, the Lapps of Green Meadow Farm and the Erdleys of Asher's Garden, grow their berries sustainably, using no pesticides: this is important, because strawberries are historically one of the most heavily sprayed crops in cultivation. The berries I had last week were beautifully deep red, sweet, small, and juicy, the way I remember the strawberries of my childhood. Be sure to get to market early, because they are often sold out quickly~~~ that being said, while I was there last week around 4pm, the Erdley family truck arrived with a second picking of two more flats!

Precisely because the local strawberries are just about perfection in themselves, this week's recipe, Strawberry Tarragon Salad, is a rather simple one that showcases the berry's versatility with a lovely layering of key flavors and ingredients. Following the recipe are two more easy ways to enjoy them, one is an old-fashioned favorite!

See you tomorrow, as always, rain or shine~~~~

This week at market:
Cow-a-Hen Farm:Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Strawberries, kale, spinach, Swiss chard, head lettuce, mesclun mix, radishes, eggs, fresh chicken
Luke Weaver Greenhouses: Asparagus and hothouse tomatoes & cucumbers
Tarsa Family Farm: Lettuce, spinach, arugula, spring onions, fresh eggs, herb plants, Muscovy duck breasts and sausages
Quaff Meadows: Leaf lettuce, spinach, radishes, kale, fresh eggs, fresh lamb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods
Asher's Garden: Strawberries, lettuce, spring onions


Check us out on Facebook

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Seasonal Recipe
Strawberry-Tarragon Salad
Adapted from Food to Live By by Myra Goodman, (Workman Publishing, Inc., 2006)
Makes/Serves 4

To make the very best salads, you must use the very best of ingredients. A truly wonderful salad can be stunning in it's flavor and freshness. When making a vinaigrette-style dressing, the quality
of the vinegar and oils used are paramount. Buy the best you can afford; you won't regret it.


Ingredients:
2 pints small ripe strawberries, rinsed, patted dry, and hulled
1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1/2 teaspoon Dijon mustard
Pinch of salt
5 to 6 cups mixed baby greens
1/4 -1/2 cup fresh whole tarragon leaves
1/4 cup toasted pecans, coarsely chopped
1/2 cup crumbled blue cheese

Directions:
1. Prepare a flavored vinegar by mashing three strawberries against the side of a small bowl with a fork. Add the 1/4 cup balsamic vinegar and stir to combine. Let the vinegar stand at room
temperature to absorb the strawberry flavor, 1 to 2 hours.

2. Cut the remaining strawberries in half lengthwise.

3. Strain the strawberry-flavored vinegar through a sieve, pressing down on the berries to extract all of the liquid from the fruit. Discard the solids. Place the flavored vinegar, olive oil,
mustard and salt in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.

4. Just before serving, place the mixed greens and tarragon in a large salad bowl and toss to combine. Add 3 tablespoons of the vinaigrette. Toss to lightly combine, then taste to see if more vinaigrette
is needed. Any leftover vinaigrette can be stored in the refrigerator for up to 3 days.

5. Divide the greens evenly among 4 salad plates. Arrange the strawberries on top and sprinkle with the blue cheese and pecans. Alternatively, arrange the berries and sprinkle the cheese and pecans over
the greens in the salad bowl, toss at the table before serving.


Other simple ways to enjoy strawberries:

In Italy, excellent-quality balsamic vinegar is sweetened with sugar and mixed with trimmed strawberries for dessert. Accompany the berries with biscotti or macaroons.

An old-time American favorite is to simply wash the berries, leaving the stem on, and then serve them in one bowl, with rich sour cream in a second bowl, and dark brown sugar oin a third bowl.
Just dip the berries first in the sour cream and then in the brown sugar--- try to stop yourself from gorging!

(Above ideas adapted from Starting with Ingredients, Aliza Green, Running Press, 2006)

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




Thursday, June 5, 2014

News from the SVGM


The official start date of summer may be a couple of weeks off, but according to the local kid population, this week school's out, and vacation has begun! So kick off "summer Vacation" with a visit to the Growers Market tomorrow. It will be our first First Friday celebration, and Meesh Tarsa of Tarsa Family Farm has organized an adorable baby animal petting zoo. Our farmers will be bringing with them baby animals from their very own farms. I know the adults will enjoy this in spite of themselves, but bring the kids along, too~~~

It is also the start of strawberry season, so look for the precious berries at both Green Meadow Farm and our newest vendor, the Erdleys. The growing season is starting to gain momentum, and we'll soon start to see fresh peas and carrots and beets among the abundant greens and lettuces now available. Fresh greens are one of the best things to eat to reinvigorate the body and spirit throughout the spring. Add kale or chard to your pastas, eggs, and rice to up the nutrition in a most delicious way. This week's recipe, Rhubarb Galette, makes a luscious dessert for those springtime feasts; you can find the fresh rhubarb at Quaff Meadows' stand.

See you tomorrow at market~~~~



This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon, Cornish game hens
Green Meadow Farm: Strawberries, kale, spinach, Swiss chard, head lettuce, mesclun mix, radishes, eggs, fresh chicken beginning next week
Luke Weaver Greenhouses: Asparagus and hothouse tomatoes
Tarsa Family Farm: Lettuce, spinach, arugula, fresh eggs, herb plants, Muscovy duck breasts and sausages
Quaff Meadows: Leaf lettuce, spinach, radishes, fresh eggs, rhubarb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods

Check us out on Facebook

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Seasonal Recipe
Rhubarb Galette
Adapted from Chez Panisse Fruits by Alice Waters (Harper Collins 2002)
Makes/Serves 8-10

Read through this recipe: you'll find that the individual parts are actually very simple, and you can make the dough ahead of time, as well as the special "moondust."
Serve this rustic-style tart with Vanilla or strawberry ice cream~~~

Ingredients:

10 ounces galette dough (recipe follows), rolled into a 14-inch circle
1 1/2 pounds rhubarb
1 3/4 cups plus 2 tablespoons sugar
2 tablespoons flour
1/4 cup almond-amaretti powder (recipe follows)
3 tablespoons unsalted butter, melted

Galette Dough
2 cups unbleached all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into pieces
7 tablespoons ice water

To make dough:
Combine flour, sugar and salt in large mixing bowl. Cut 4 tablespoons butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal.
Cut in the remaining butter with the pastry blender just until the biggest pieces of butter are the size of large peas, or a little larger.
Dribble 7 tablespoons of ice water into the flour mxture in several stages, tossing and mixing between additions, until the dough just holds together. Use a fork or your hands, gently handling.
If it looks like there is more dry dough than moist, add another tablespoon of water. Divide the mix in half; firmly press each half into a ball, wrap tightly in plastic wrap and flatten into a disk. Refrigerate at least 30 minutes before rolling out. (The dough can be frozen for a few weeks.)
When ready to roll out, remove the dough from the refrigerator and let it soften slightly, malleable but still cold. On a lightly floured surface, roll out the dough into a 14-inch circle about 1/8-inch thick. Brush off excess flour and transfer to a parchment-lined baking sheet and refrigerate a 1/2 hour before filling.
Makes enough dough for 2 open galettes or tarts, or 1 covered tart.

To make almond-amaretti powder (affectionately nicknamed "moondust" at Chez Panisse):

1/4 cup ground almonds
1/4 cup unbleached flour
1/4 cup sugar
1/4 cup pulverized amaretti cookies

Toss all the ingredients together. Store in an airtight container up to 3 months.
Makes 1 cup.

Directions for Rhubarb Galette:

Preheat the oven to 400 degrees. Butter a baking sheet or line with parchment.
Remove the galette dough from the refrigerator and place on baking sheet.
Rinse the rhubarb under cold water and wipe dry. Trim and discard every bit of leaf oif necessary, and trim off and reserve the tough inch or so at the bottom of each stalk. Cut lengthwise into 1/4-inch strips and then crosswise into 3-inch pieces. Toss the rhubarb with 3/4 cup sugar and the flour in a mixing bowl.
Sprinkle the almond-amaretti powder evenly over the pastry dough, leaving a 1 1/2-inch border unsprinkled. Put the rhubarb pieces on top; the mound of fruit will be several inches high.
While rotating the tart, fold the border of exposed dough up and over itself, crimping and pushing it up against the outer edges of the fruit, in essence creating a rim to contain the fruit and its juices. Brush the border gently with the melted butter and sprinkle it with the 2 tablespoons sugar.
Bake in the center of the oven for about 45 minutes. Rotate the galette after 15 minutes and push down the rhubarb with a spatula to flatten it. Rotate again after 15 minutes to ensure even baking. When the galette is done, remove it from the oven and slide it off the parchment directly onto a cooling rack for at least 15 minutes before serving.
While the galette is baking, make a glaze by boiling the reserved rhubarb ends with 1 cup of sugar and a splash of water until they are soft. Strain, then brush lightly over the baked tart.
Makes 1 12-inch taart.



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