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Thursday, February 16, 2017

News from the SVGM

     Well, now, this next week is shaping up into a "spring fever" kind of week~~ unseasonably warm, yes, but it does sound absolutely lovely. Of course, we all know how quickly things can change this time of year; enjoy it if we get those 50's and 60's; you never know what March will bring!
     Grass Roots Farm will have the last of their winter veggies~ carrots, parsnips, leeks, & celeriac~ this week, a good indication that the winter growing season is winding down in preparation for the coming greens of earliest spring. Monique said she may possibly have some spinach, too, but couldn't guarantee it. But she does have greens sprouting inside, like dandelion, sorrel, lettuces, kale and bok choi, though it will still be a little while before she can harvest them. We will keep you updated.
     And Bill Callahan has freshly ground beef and other fresh cuts of beef this week, so it may be a great weekend for a burger! Stop by his stand to see what he has available. I know many of you continue to grill throughout the winter, and this weekend's weather gives you even more of reason to plan a meal or two around that fire ~~~ Bill and Steve and Brian all have delicious choices in cuts of poultry and meats. Be sure to roast or grill some of those winter veggies from Monique, too!
     As always, we sincerely appreciate your support at this indoor market~~we look forward to seeing you tomorrow! 

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: freshly ground beef and other fresh cuts of beef this week
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Pickled garlic scapes, black currant jellies and jams, green tomato relish, garlic, hopefully spinach, and the last of the winter veggies~ carrots, parsnips, leeks, celeriac~ this week!

Thursday, February 9, 2017

News from the SVGM

Hi everyone~~~

      Welcome to our first big snow day of the winter! It was an awfully beautiful morning, even the sun peeked through the clouded blue sky;  it was likely quite inconveniencing for many of you, but I hope you could take in its beauty at some point today. I have to admit I love the fact that tomorrow's full moon is called the "Snow Moon." How perfect. And if you haven't heard yet, tomorrow night's sky will not only host the full moon, but also a lunar eclipse and the possible view of a comet! It's a mystical, celestial mid-winter's week~~~
     The SVGM returns tomorrow after taking a week off last Friday.  Monique of Grass Roots Farm should have spinach and carrots with her, so try to get there as early as you can because she tends to sell out quickly when fresh greens appear. And a reminder of the vast variety of cuts of meat and poultry, sausages and bacons, and handmade cheese and preserved foods that you'll also find for the deeper appetite that winter brings. Local foods nourish in so many ways, not the least of which includes the conscientious way in which they are brought to you by the SVGM producers. It's an energy you'll never find in the foods on the crowded shelves of a supermarket........

     Enjoy the snow, and we'll see you tomorrow!

Seasonal Recipe
Maple Parsnip Cake
Adapted from http://leitesculinaria.com
Recipe by Darina Allen | 30 Years at Ballymaloe | Kyle Books, 2013
Sometimes you just need something sweet for dessert, or that morning or afternoon cup of coffee~~~this cake is reminiscent of carrot cake, but not as cloyingly sweet as some, and another delicious way to use the available local parsnips in season now.

For the cake
12 tablespoons (6 ounces)  unsalted butter, plus more for the pan
3/4 cup light brown sugar
1/2 cup pure maple syrup
3 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3 cups peeled, grated parsnips (2-3 parsnips)
1 cup peeled, cored, and grated apple (any variety, about 1 medium)
1/2 cup pecans or hazelnuts, roughly chopped
1 tablespoon finely grated orange zest
1/3 cup fresh orange juice

For the frosting 
1 cup mascarpone, chilled
3 to 4 tablespoons maple syrup
Confectioner's sugar for dusting, optional

Make the cake

Preheat the oven to 350 degrees. Lightly butter 2 8- or 9-inch round cake pans and line their bottoms with parchment paper cut to fit.

Warm the butter, brown sugar and maple syrup in a saucepan over low heat, stirring occasionally, until completely combined. Remove from the heat and let cool slightly, then quickly whisk in the eggs.

Sift the flour, baking powder, and pumpkin pie spice together into a large bowl. Gently fold in the butter, sugar, maple syrup and egg mixture until just combined. Add the grated parsnips, apple, pecans or hazelnuts, orange zest and juice, and stir until combined.

Spread the mixture in the pans and bake for about 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 5 minutes. Run a thin knife around the edges of the cakes, invert the cakes onto the rakes and remove the pans, and let stand until completely cool, at least an hour.

Make the frosting and assemble the cake
Beat the mascarpone with 3 tablespoons of the maple syrup. Taste and add up to 1 more tablespoon syrup if desired.

Place one of the cakes on a cake plate or serving dish. Spread a little less than half of the frosting over the top. Place the second cake, bottom side up, on the frosted cake, and frost the top with the remaining frosting, leaving the sides unfrosted. Dust with confectioners' sugar, if desired. You can also use all the frosting in between the layers and simply dust the top of the whole cake with the confectioners' sugar.

The cake can also be baked in a 9x13 inch pan; the baking time will be the same. Frost the cake right in the pan when cool.


Thursday, February 2, 2017

News from the SVGM

No market tomorrow, Feb. 3~ PASA conference weekend

Hi everyone~~~

Happy Groundhog Day! And we'll just have to wait and see if the prognostication of our beloved Phil is accurate.......

I want to remind you that Market will be closed tomorrow so that our vendors can attend the annual Pennsylvania Association for Sustainable Agriculture conference, held each year in State College. The SVGM will be back next Friday. Here's a link to the organization if any of you are interested in seeing what they are all about:  https://www.pasafarming.org

And Monique of Grass Roots Farm expects to have fresh spinach again next week! Green! The days are actually
getting longer~~~

So have a great week, and we'll see you next Friday!



Thursday, January 26, 2017

News from the SVGM

*No market Friday, February 3~~~ PASA Conference 

Hi everyone~~~

     A couple of beautiful days in January always leaves me slightly confused (although grateful!), and yesterday I had to remind myself how solidly in the midst of winter we still are. I was also reminded earlier this week, within this breadth of the Susquehanna Valley, how different daily weather patterns can be. I live in the very northern tip of Northumberland county, close to Montgomery, and I drove into Williamsport Tuesday, up over the ridge on route 15, and into a breathtaking winter wonderland. There was a beautiful layer of snow on the ridge~~~ we'd just had but a dusting of snow, and I was told later that further south there was a good inch on the ground.

     All this weather rambling is just to let you know that every so often I realize I've written about storms or rain or sunshine from where I sit, and when I get out into the greater valley later on, our particular day doesn't hold true 10 miles south, let alone further  into Mifflinburg or Selinsgrove. But it's a stunning valley no matter where you live, and the ridges and surrounding countryside the river and its creeks snake through provide some of the prettiest vistas you'll ever see, no matter the season.

     There will be no market next Friday, February 3; it is the  Pennsylvania Association for Sustainable Agriculture's (PASA) annual conference weekend, and all of our regular vendors will be attending. Market will resume the following week, February 10.

     Thank you so much for your support in this off-season~~~ we hope to see you tomorrow!

Seasonal Recipe
Pan-Roasted Chicken with Warm Farro Salad
Adapted from http://www.foodandwine.com, recipe by Kay Chun, published October 2016
Serves 4

This is a lighter version of comfort food that is nourishing and filling enough for that "winter hunger" appetite. The farrow salad can be made ahead and reheated for serving. Saute some greens like kale or chard to serve alongside~~~


One 4-pound whole chicken, cut in half, backbone removed
5 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons unsalted butter
3 sage sprigs
1/2 pound small (not baby) carrots, peeled and left whole
1 pound mixed mushrooms, sliced, any tough stems removed
1 1/2 cups farro
1 tablespoon fresh lemon juice, plus wedges for serving
1/2 cup chopped toasted hazlenuts
Chopped fresh parsley for serving


     Preheat the oven to 450 degrees. Place racks in the middle and lower third of the oven. Rub the chicken all over with 2 tablespoons olive oil and season with salt and pepper. In a large cast-iron skillet, melt the butter. Add the sage sprigs,then add the chicken skin-side down, and cook over moderately high heat until golden, about 5 minutes. Turn the chicken over and roast in the middle of the oven for about 40 minutes, basting occasionally, until cooked through. Transfer chicken to a cutting board and let rest for 10 minutes. Reserve the pan juices but discard the sage.

     While the chicken is cooking, on a rimmed baking sheet, toss the carrots and mushrooms with the remaining 3 tablespoons of the olive oil; season with salt and pepper. Roast the vegetables on the lower rack of the oven until golden and tender, about 20 minutes. Let cool slightly, then slice the carrots. Transfer the carrots and mushrooms to a large bowl.

     Meanwhile, in a medium saucepan of boiling water, cook the farro until al dente, 15 to 20 minutes, drain well. Add the farro to the vegetables in the bowl, along with the lemon juice, half the hazelnuts, and 1/2 cup of the reserved chicken pan juices; mix well. Transfer to plates, garnish with the remaining hazelnuts and parsley. Carve the chicken and serve atop the farrow salad along with fresh lemon wedges.


Thursday, January 19, 2017

News from the SVGM

Hello everyone~~~

I just want to remind you today that the Growers' Market will continue to take place each Friday throughout the winter and early spring seasons, until we once again enter our outdoor market season. Find the SVGM inside Brook Park Pet Supply in Brook Park Farms, 2-5pm, Fridays.

The days are in short supply of sunlight and remain chilly in spite of their mildness, so it will be a little while until we see anything green at the market again! But you can always find the best of poultry and beef and pork and cheese and specialty root vegetables like parsnips and celeriac from our participating vendors.

Thank you so much for your support in this off-season~~~ we hope to see you tomorrow!

Thursday, January 12, 2017

News from the SVGM

Hi everyone~~~
     After the tousle of snow and ice and sleet and rain the early weekdays and nights delivered, I loved waking up to the mildness that is today.  I'm one of those who loves the freshly fallen snow, but once it morphs into the crunchy icy mess it often does with our changeable winter weather, I adore the warmups that bring the melting of it all. I grabbed my phone to take a few pictures of my garden in between the raindrops, slipped my bare feet into my overly-worn snow boots and ducked out the back door. My little back garden space, with all of its grays and browns and terra cotta, on this mild winter morning, held the energetic hope of the fresh start that is spring: that helpful dose of brilliant green grass and the fresh scent of the lightly thawed earth to get us through the next crazy storm of our beloved Central Pennsylvania winter~~~ So enjoy the day, step outdoors, even though it's cloudy, and take a deep breath of fortification!
     In the spirit of this weekend's chill, this week's recipe is a stuffed pasta that will be at its most flavorful and nourishing if you stop by the market tomorrow to buy the pork or beef or sausage for it from our rock-star farmers~~~~
     See you tomorrow!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal,
ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  Beef, Pork and Poultry
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm: Pickled garlic scapes, black currant jellies and jams, garlic, parsnips, leeks, celeriac, spinach

Seasonal Recipe
Pork-and-Ricotta-Stuffed Jumbo Shells
Adapted from http://www.foodandwine.com
Recipe by Justin Chappele (published January 2017)

Serves 6-8 generously

This is a warming, comforting take on the traditional Stuffed Shells recipes. This calls for ground pork, but feel free to substitute sausage or ground beef or even ground turkey. There are some wonderful sausages available from our vendors that would add a lovely nuance of spice and herb to the flavors here. In that vein, why not add some herbs of your choice into the pork and ricotta mix? Oregano, sage, thyme and even marjoram would work beautifully. And the leftovers will be awesome~~~


12 ounces jumbo pasta shells
1 1/4 pounds ground pork
1 1/4 cups fresh ricotta
3/4 cup panko
3 garlic cloves, minced
1 large egg, beaten
1/2 cup finely grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley, plus more for garnish
1/2 cup heavy cream
Kosher salt
4 1/2 cups prepared marinara sauce
1/2 pound fresh lightly salted mozzarella, torn


Preheat the oven to 375 degrees. In a large pot of boiling salted water, cook the shells until they are al dente, about 9 minutes. Drain well and transfer to a baking sheet to let cool slightly.

Meanwhile, in a large bowl, combine the pork, ricotta, panko, garlic, egg, Parmigiano, the 1/2 cup parsley, 1/4 cup heavy cream, 2 teaspoons salt and 1 teaspoon pepper; mix well.

In a medium bowl mix the marinara sauce with the remaining 1/4 cup of cream. Spoon half the sauce in a 9" x 13" baking dish. Stuff each shell generously with the filling and nestle in the sauce; scatter the torn mozzarella on top.

Cover the baking dish and bake for about 45 minutes, then uncover and bake about 15 minutes longer, until bubbling and the pork is cooked through. Let stand for 10 minutes, then garnish with the parsley and serve.

Thursday, January 5, 2017

News from the SVGM

Hi everyone~~~
     As we all try our best to get back into our normal, post-holiday routines, we just want to send you a gentle reminder that the indoor market will remain open each Friday, 2-5pm, throughout the winter and early spring months. I will continue to send out the weekly email, with some weeks more a short hello and reminder that it's market day; other weeks I'll be sure to include a seasonal recipe and a bit more news. As the months move on, we will do our best to keep you up to date as the 2017 outdoor market season shapes up.
     If you or anyone you know has any interest in the market, whether as customer or vendor, please be sure to refer them to the SVGM via email or our website, or our Facebook page; we will be sure to add them to our email list or contact them as soon as we can.
     In the meantime, stay in touch and help us keep this indoor season a success by stopping by as often as you can throughout these "off months."  Our steady crew of cold weather vendors would love to see you and talk with you, and they still have the best and highest quality local beef, pork, poultry, cheeses and seasonal produce you'll find anywhere!
     See you tomorrow! 

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  Beef, Pork and Poultry
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm: Pickled garlic scapes, black currant jellies and jams, garlic, parsnips, leeks, celeriac, spinach