.

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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 30, 2015

News from the SVGM

Welcome to high summer! It's hot, and the sun takes its time these days to move slowly across the sky. The long days of light and heat are just what are needed to ripen the classic summer crops for harvesting and eating. This week you'll find field-grown tomatoes, broccoli, summer squash and zucchini, sweet corn, peaches and plums and apples, radicchio, cucumbers, eggplant, and green beans and garlic. Cooking outdoors a lot? Many of these heat-loving veggies and fruits take to the grill brilliantly alongside those locally farmed steaks and pork chops and chicken breasts. Try grilling radicchio and peaches; eggplant is a revelation on the grill!

This week's recipes highlight the tomato: Margrit's Summer Pasta would be a lovely showcase for one of the handmade fresh pastas you can find at Fasta & Ravioli Co. And the Sweet and Hot Tomato Jam would be a dynamite condiment for those delicacies coming off of your grill.

See you tomorrow for another beautiful day at the SVGM!

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
O’Hara Orchards:
Peaches, Sweet Corn, Apples, Plums
Luke Weaver Greenhouses:
Hothouse tomatoes, cucumbers
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, eggplant, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, Meadow Tea
Quaff Meadows:
Tomatoes, sweet corn, lettuce, mesclun, broccoli, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, lamb: legs, shanks, ground, sausage, cut flowers
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto
Brazilian Munchies:
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, iced tea, handmade bagels
Grass Roots Family Farm: Not at market this week, back next week!
Rainbow chard, broccoli, kale, eggplant, fresh garlic, cut flowers, beets, black currant jelly
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked pies, yellow cherry tomatoes, cabbage, peppers, sweet corn
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes
Wild for Salmon: See you in August!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Apricots, Cling Peaches, Nectarines, Sweet Cherries, Fuji Apples, Green Beans, Radish Pods, Parsley, Chives, Fruit butters, Apple Sauce, Vinegar, Dried apple slices


Check us out on Facebook

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Seasonal Recipe
Margrit's Summer Pasta

Adapted from Seasons of the Vineyard by Robert Mondavi, Margrit Biever Mondavi & Carolyn Dille (Simon & Schuster, 1996)
Makes/Serves 4 to 6

This is a very Italian summer pasta, a light fresh-tomato-based sauce enhanced with fresh herbs and olives to enliven the flavor. Since the sauce needs only a brief cooking time, try a combination of tomatoes to lend interest. You can use the dried pasta called for in the recipe, but a fresh pasta from Fasta & Ravioli Co. here at the market would be so much more delicious!

Ingredients:
1 tablespoon olive oil
3 garlic cloves, minced
5 or 6 green onions, sliced thin with 2 inches of green
2 pounds ripe tomatoes and/or cherry tomatoes
Salt and freshly ground pepper
1 pound penne or bowtie pasta
3 large fresh basil sprigs, leaves shredded
3 Italian parsley sprigs, leaves chopped fine
About 15 Kalamata olives, pitted and chopped coarse
1 cup crumbed Feta cheese or 1/2 cup freshly grated Parmesan cheese

Directions:
1. Place a large pot of cold water over high heat. Heat the olive oil in a large sauce pan over medium heat. Add the garlic and green onions and cook to soften.

2. Core, seed, and dice the tomatoes and/or stem and halve the cherry tomatoes. Add the tomatoes to the sauce pan and season with salt and pepper.

3. When the water boils, add about a tablespoon of salt and stir in the pasta. Cook the pasta to al dente. Simmer the sauce over low heat while the pasta cooks. If the tomatoes are watery, increase
the heat and reduce the sauce a bit.

4. When the pasta is al dente, drain it. Add the pasta to the sauce, and toss together with the basil, parsley and olives. Garnish with Feta or Parmesan and serve.

Seasonal Recipe #2
Sweet and Hot tomato Jam

Adapted from America Farm to Table by Mario Batali and Jim Webster (Grand Central Life & Style, 2014)
Makes 2 Quarts

A condiment you can use on anything from cheeses to egg dishes to grilled steaks, pork, and chicken. It takes a little time to make, but looks like it might be addictive........

Ingredients:
4 pounds ripe tomatoes
2 tablespoons honey
Zest and juice of 1 lemon
2 serrano chiles, sliced paper thin
1 tablespoon Kosher salt
2 tablespoons sugar
1 teaspoon red pepper flakes

Directions:
1. Bring 4 quarts water to a boil. Set up an ice bath near the stovetop.

2. Using a paring knife, score the tomatoes with an X at the point end and drop the tomatoes into the boiling water for 30 seconds, then transfer to the ice bath. Peel the tomatoes then chop them
and place in a medium saucepan with the honey, lemon zest, lemon juice, chiles, salt, sugar, and red pepper flakes. Stir and bring to a simmer. Clip a candy thermometer to the pan and cook,
stirring occasionally, until the mixture registers 220 degreesF (it should have a thick, syrupy consistency), 1 1/2 to 2 hours.

3. Put the jam into jars or use immediately. It will keep covered tightly in the fridge for up to 2 weeks.


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






Thursday, July 23, 2015

News from the SVGM

The past week's hot temperatures and drying trend will accelerate the ripening of two of our favorite midsummer veggies, sweet corn and tomatoes. We've been seeing more and more field grown tomatoes making their way to the market tables, and last week saw the first of the sweet corn's arrival. These are the weeks that also usher in high harvest time for zucchini and other summer squash, hot peppers, green and yellow wax beans, eggplant and sweet bell peppers. It's an incredibly busy time for our farmers and producers as they make the most of this growing season, harvesting crops as they mature, keeping up with this year's well-watered weeds, and figuring out sustainable ways to keep away munching animals like raccoons. Ask Sonja down at Asher's Garden to share her interesting raccoon-deterrent story! We've been blessed with beautiful and clear market weather most Fridays, so, once again, be sure to visit us tomorrow for your fill of gorgeous vegetables and fruits, healthy, humanely raised meats and poultry, and artisan quality specialty foods. These guys work hard to ensure the goodness you'll find in their products, and you owe it to yourself and your family and friends to support this amazing growers' market, and to spread the word about it. Please feel free to share this email with anyone you think might be interested!

It's a two-or-three-shopping-bag day tomorrow~~~~ looking forward to seeing you there!


This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Sustainably raised fresh pork, beef and chicken, sausage, fresh ground beef, veal: Fresh Ducks and Chicken, Freshly Ground Beef, Fresh Sausage
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Peaches, Sweet Corn, Apples, Plums
Luke Weaver Greenhouses:
Hothouse tomatoes, cucumbers
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, eggplant, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, Meadow Tea
Quaff Meadows:
Lettuce, mesclun, broccoli, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, lamb: legs, shanks, ground, sausage, cut flowers
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto
Brazilian Munchies:
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, iced tea, muffins, no bagels for the next few weeks
Grass Roots Family Farm:
Rainbow chard, broccoli, kale, eggplant, fresh garlic, cut flowers, beets, black currant jelly
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked pies, yellow cherry tomatoes, cabbage, peppers, sweet corn
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes
Wild for Salmon: See you in August!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Apricots, Cling Peaches, Nectarines, Sweet Cherries, Fuji Apples, Green Beans, Radish Pods, Parsley, Chives, Fruit butters, Apple Sauce, Vinegar, Dried apple slices


Check us out on Facebook

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Seasonal Recipe
Plum Upside-Down Cake

Adapted from Food & Wine recipe by Joanne Chang (August 2015)
Makes One 9-inch cake

Fresh plums are caramelized as they bake in this delicious, light summer cake; top each slice with freshly whipped cream or creamy vanilla ice cream~~~~

Ingredients:


Plums
3/4 cup sugar
1/3 cup water
2 Tbsp. unsalted butter, softened
1 1/2 lbs. medium plums (about 6), pitted and cut into 1/2-inch thick wedges

Cake
1/2 cup creme fraiche (can substitute sour cream)
2 Tbsp. whole milk
2 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
2/3 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened
2 large eggs, beaten
Whipped cream, for serving

Directions:
1. Plums Preheat the oven to 350 degrees. In a small saucepan, combine the sugar and water and bring to a boil without stirring. Cook over high heat, washing down
the side of the saucepan with a wet pastry brush, until an amber-colored caramel forms, 5-7 minutes. Remove from the heat and whisk in the butter. Immediately pour into
a 9-inch (2 inches deep) metal cake pan. Carefully arrange the plum wedges in the caramel in concentric circles.

2. Cake In a small bowl, whisk the creme fraiche with the milk and vanilla. In a large bowl, mix the flour with the sugar, baking powder, baking soda, and salt. Using a hand mixer,
at low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds. Beat in the eggs at low speed until incorporated, then beat the batter at medium-high
speed until light and fluffy, about 1 minute; scrape down the sides of the bowl. At medium speed,beat in the creme fruit mixture until smooth, about 30 seconds. Scrape the batter
over the plums and gently spread in an even layer.

3. Bake the cake in the center of the oven for 55-60 minutes, until golden and springy. Let cool in the pan for 30 minutes, then invert the cake onto a serving plate.
Cut into wedges and serve warm or at room temperature with whipped cream.

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





Thursday, July 16, 2015

News from the SVGM

I realized today that we're actually halfway through July; I was updating some of our vendors' produce lists, and noticed that we really are getting into the high season of warm weather crops! This coming week's heat should help in the ripening of the field-grown tomatoes, and fresh corn isn't all that far away, either. The peaches are becoming abundant, and the first eggplants are being harvested, and it's time for fresh green beans and yellow squash. Look for more and more fresh cut flowers, too. I do my best to keep the vendor list below up to date, but for various reasons, it may not list all that will be available on any given Friday. So be sure to take a good walk around the whole market if you can~~~ every couple of weeks, try to come with enough time to peruse, and then simply be inspired by what you may find at the SVGM. Don't be afraid to ask about specialty produce, meats, etc.: our growers and producers are always open to suggestions for new products for upcoming seasons, and rely on your feedback to know what you look for when you're planning a meal or your week's menus. There's a lot to grow out there, so let us know what you're interested in!

And always a reminder of the remarkable array of products available at the SVGM (besides produce!): artisan cheeses, handmade pastas, all manner of meats and poultry and specialty sausages and cuts, handmade condiments, Brazilian specialty foods, brilliant handmade granolas, gluten-free baked goods, refreshing cold drinks, homemade pies and treats, apple cider vinegars, fruit butters, farm fresh eggs, and beautifully fragrant goats' milk soaps and lotions~~~

Woody Wolfe of Heart to Hand, http://www.hearttohandministries.com, will be lending a music-filled background for tomorrow's shopping. We all love Woody, and he brings such a festive feeling to the day!


It's going to be one sunshine-y day tomorrow~~~ see you all at market!


This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Sustainably raised fresh pork, beef and chicken, sausage, fresh ground beef, veal, fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Sweet and sour cherries, apricots, peaches
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic, shallots, onions, cucumbers; rosemary plants, organically processed 2-ply Tunis wool, flowers, Meadow tea
Quaff Meadows:
Lettuce, mesclun, broccoli, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, lamb: legs, shanks, ground, sausage; cut flowers
Haole Boy Salsas (occasional vendor):
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto
Brazilian Munchies:
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, iced tea, no bagels for the next few weeks
Grass Roots Family Farm:
Rainbow chard, fresh basil, kale, parsley, fresh garlic, cut flowers, beets
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked pies and other baked goods, seasonal produce, yellow cherry tomatoes
The Farm in Milton:
Greens, lettuces, potatoes
Wild for Salmon: See you in August!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Apricots, Cling Peaches, Nectarines, Sweet Cherries, Fuji Apples, Green Beans, Radish Pods, Parsley, Chives, Fruit butters, Apple Sauce, Vinegar, Dried apple slices


Check us out on Facebook

* * * * *
Seasonal Recipe
Chicken with Zucchini Salad
Adapted from Food & Wine, recipe by Michael Psilakis (www.foodandwine.com)
Makes/Serves 4

This is a simple and light summer dish that could work well with a pork tenderloin, also. The lemony vinaigrette does double duty as both a marinade for the chicken, and a dressing for the squash~~~ enjoy!

Ingredients:
1/4 cup fresh lemon juice
1 large garlic clove
1 small shallot, chopped
1 1/2 teaspoons chopped dill
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons chopped mint
Salt and freshly ground black pepper
4 boneless chicken breast halves, with skin (2 pounds); or use bone-in, but be sure to increase cooking time
2 medium yellow squash (1 pound), sliced crosswise on the diagonal 1/3 inch thick
2 medium zucchini (1 pound), sliced crosswise on the diagonal 1/3 inch thick
1/4 pound feta cheese, crumbled

Directions:
1. In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth. With the machine on, slowly pour in 6 tablespoons
of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.

2. Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.

3. Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.

4. Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle everything with the feta. Drizzle with the remaining vinaigrette and serve.

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




Thursday, July 9, 2015

News from the SVGM

The abundance of rain we're experiencing this growing season has given us lushly growing flower gardens, grass that seems like it's on steroids, gorgeous weeds, and beautiful big heads of lettuce and broccoli and zucchini... But the storms and heavy rains they bring also remind me of just how erratic the weather can be in any given season; the farmers who grow our food face this uncertainty on a regular basis. Right now, as I look out my window, our local guy is trying very hard to keep rows of mowed hay from rotting before he can bale it. Thunderstorms threaten again today, and for those who grow their own hay to feed their livestock, it's often a rush against the clock during a rainy season such as this to harvest the quickly growing grain fields. We all arrive on Fridays ooh-ing and ahh-ing at the beautiful produce and growing variety of meats and poultry available to us, and I want to remind you once again, that it's truly an amazing thing to have these farmers attempting to work with Mother Nature to bring you their freshest of goods.

So, be sure to take a moment to thank them for what I think is often a heroic effort to grow these fruits and vegetables and animals in the face of this ever-changing weather environment of ours. They amaze me, and I so appreciate their passion and tenacity!

Asher's Garden, with Sonja and her crew, will not be at market tomorrow, but they'll be back next week. Peach season is underway, and you'll find cherries and raspberries and apricots and apples, too. Field-grown tomatoes will be rolling in soon, and the produce tables are full of fresh vegetables and herbs.

So, yep, bring your shopping bags~~~ the rain will have passed and tomorrow is looking sunny and bright!


This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Sustainably raised fresh pork, beef and chicken, sausage, fresh ground beef, veal , fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Sweet and sour cherries, apricots, peaches
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic, shallots, onions, cucumbers; rosemary plants, organically processed 2-ply Tunis wool, flowers, Meadow tea
Quaff Meadows:
Lettuce, mesclun, broccoli, zucchini, green beans, radicchio, carrots, baby kale, spinach, radishes, turnips, onions, red beets, peas, eggs, red potatoes, lamb: legs, shanks, ground, sausage
Haole Boy Salsas (occasional vendor):
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto
Brazilian Munchies:
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, iced tea, no bagels for the next few weeks
Grass Roots Family Farm:
Rainbow chard, black currants, fresh basil, kale, parsley, fresh garlic, cut flowers, beets
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden: We will be absent this week; see you next week!
Fresh eggs, plants, hanging baskets, fresh-baked pies: strawberry, raspberry & strawberry/rhubarb; fresh strawberries, Rhubarb punch, yellow cherry tomatoes
The Farm in Milton:
Greens, lettuces, potatoes
Wild for Salmon: See you in August!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Sweet cherries, apricots, apples, zucchini, beets, carrots, herbs, cucumbers, apple cider vinegar, applesauce, apple butter, pear butter, dried apple snitz

Seasonal Recipe
Balsamic Potato Salad

Adapted from The Herbfarm Cookbook by Jerry Traunfeld (Scribner 2000)
Makes/Serves 6

A great, "sprightly" potato salad that is full of wonderfully bold flavors, and is oh-so-easy to put together for those lazy summer evening meals~~ serve it as soon as you toss it together,
or refrigerate it overnight to let the flavors marry; just be sure to take it out an hour before you serve it to let it lose its chill.

Ingredients:
1/2 medium red onion, or market fresh onion, thinly sliced
1 red bell pepper, seeded and cut into matchsticks
1 clove, garlic, minced
1/4 cup balsamic vinegar
2 1/2 teaspoons salt
2 pounds small red potatoes
1/4 cup extra-virgin olive oil
1/2 cup coarsely chopped pitted briny black olives, such as Kalamata or Gaeta
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh flat-leaf parsley
2 Tablespoons coarsely chopped fresh Greek oregano
Freshly ground pepper to taste.

Directions:
1. Starting the salad. Combine the onion, red pepper, garlic, vinegar, and 1/2 teaspoon of the salt in a large bowl and let sit uncovered at room temperature for at least 1 hour to
soften and mellow the onion.

2. Potatoes. Meanwhile quarter the potatoes or cut into 1/2-inch cubes and put them in a 4-quart saucepan. Fill the pan with cold water, add the remaining 2 teaspoons salt, and
bring to a boil over high heat. Reduce the heat and cook at a slow boil until the potatoes are tender but still hold their shape, about 15 to 20 minutes. Since the potatoes firm up a bit
when they cool, it's better to slightly overcook that to undercook. Drain in a colander and let cool until the steam stops rising.

3. Dressing the salad. Stir the olive oil, olives and chopped herbs into the onion mixture. Add the warm potatoes and toss gently. Taste and season with black pepper and additional
salt if needed. Serve warm or at room temperature.

Herb Substitutions:
In place of the mint and oregano, add one of the following combinations with the 1/4 cup parsley:
~1/2 cup torn basil leaves and 2 tablespoons chopped marjoram
~1 tablespoon finely chopped rosemary and 2 tablespoons coarsely chopped English thyme
~1/2 cup coarsely chopped dill and 2 tablespoons coarsely chopped lemon thyme

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






Thursday, July 2, 2015

News from the SVGM

We head into the Fourth of July holiday weekend this week, and, yes, the SVGM will be open during its regular hours tomorrow to provide you with your holiday feasting needs! Each week the market brings more and more fresh summer vegetables, and this week we'll see broccoli, green beans and cucumbers, among the lettuces and garlic and potatoes and peas already on the tables. It's still raspberry season, and we've got both sweet and sour cherries, too, and even black currants. Our meat and poultry farmers have not only traditional burgers and hot dogs and chicken, but an array of specialty sausages, ribs, and even ground lamb and lamb shanks and legs. There are excellent artisan ketchups and barbecue sauces and mustards to accompany your grilled treats. And fresh pastas, raw milk cheeses, lovely soaps and lotions, gluten-free goodies, granola and apple butter,
are just a sampling of the abundance of locally produced goods we have to offer.

This week, Linn Auman of Garden Secrets has his special Sunflower Seed Pesto; he uses only sunflower seeds in his pesto because so many people have nut allergies, and Linn wants to offer them this delicious alternative. He uses no nuts in his ketchup kitchen to avoid any possible contamination.

Dancing Bear Farm won't have their bagels for a few weeks, but rest assured, those delicious bagels will be back! Therese will have the last of the Early Bird tickets for Dancing Bear's Midsummer Music & Mangia festival (July 18) for sale; they are $5 off the regular advance price and $10 of the price at the gate.

And tomorrow is our First Friday event of this season. The Union County Library will be with us for the kids, and the subject will be growing food. The SVGM will also have a planting table: bring your child along and let them plant a cabbage seed to take home to raise!

Tomorrow's market is a great way to kick off your holiday weekend~~~ see you there!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Sustainably raised fresh pork, beef and chicken, sausage, fresh ground beef, veal , fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Sweet and sour cherries
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic, shallots, onions, cucumbers; rosemary plants, organically processed 2-ply Tunis wool, flowers, Meadow tea
Quaff Meadows:
Lettuce, mesclun, broccoli, zucchini, green beans, radicchio, carrots, baby kale, spinach, radishes, turnips, onions, red beets, peas, eggs, red potatoes, lamb: legs, shanks, ground, sausage
Haole Boy Salsas (occasional vendor):
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto
Brazilian Munchies:
Empadinha (Chicken Pastry), Esfiha filled with chicken, Gluten Free Cheese Bread stuffed with cheddar, smoked sausage or Pulled Pork (new!!!), Coxinha (Tear Drop Chicken Croquette) and Cheese Ball (Croquette ball filled with cream cheese, mozzarella and parmesan) + Brazilian Truffles (candies).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, iced tea, no bagels for the next few weeks
Grass Roots Family Farm:
Rainbow chard, black currants, kale, parsley, fresh garlic, cut flowers, beets
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked fruit pies with a Fourth of July theme, angel food cake, cupcakes, Rhubarb punch, yellow cherry tomatoes
The Farm in Milton:
Greens, lettuces, potatoes
Wild for Salmon:
See you in August!
Blyler’s Fruit Farm:
Sweet cherries, greens, full strength apple cider vinegar, applesauce, apple butter, Fuji apples, pear butter, apple cider, dried apple slices, sugar peas, cabbage


Check us out on Facebook

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Seasonal Recipe
Lamb Shank Sloppy Joes with Onion Marmalade

Adapted from America Farm to Table by Mario Batali & Jim Webster (Grand Central Life & Style, 2014)
Makes/Serves 6

Mario Batali's "gussied-up" sandwich has a delicious layering of flavors that make it a sophisticated version of the classic~~ easily paired with a great wine for a casual but special dinner with friends~~

Ingredients:
For the Marmalade
2 medium red onions, cut into 1/4 inch dice
2 cups Lambrusco or other light-bodied fruity red wine
1 cup orange juice
1/2 cup sugar
2 juniper berries

For the Lamb Shank Ragu
3 tablespoons extra-virgin olive oil
2 pounds lamb shank meat, (from @ 3 lamb shanks), cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 large onion, cut into 1/4-inch dice
6 cloves garlic, thinly sliced
1 small carrot, cut into 1/4-inch dice
1 rib celery,cut into 1/4-inch dice
1 cup dry white wine
1 (28-ounce) can whole Italian plum tomatoes, crushed, with their juices

To Assemble
6 firm ciabatta or kaiser rolls
1 tablespoon chopped fresh rosemary
2 bunches watercress (or try arugula!)

Directions:
1. Marmalade
In a 2-quart saucepan, combine the red onions, wine, orange juice, sugar and juniper berries.Set over high heat and bring to a boil. Lower the heat to medium and reduce until tick like a marmalade,
about 60 minutes. Remove from the heat and let cool. Remove the juniper berries and set aside.

2. Lamb Shank Ragu
In a heavy-bottomed pot, heat the olive oil over medium heat until smoking. Season the lamb shank pieces with salt and pepper and cook until deep, dark, golden brown on all sides, about 15 minutes. Add the onion, garlic, carrot, celery and cook until slightly caramelized and light golden brown, about 10-12 minutes. Add the wine and tomatoes and bring to a boil. Reduce the heat to maintain a simmer and cook for 90 minutes, or
until the lamb is fork tender. Shred the lamb pieces with two forks and set aside to cool in the refrigerator overnight so the flavors will marry and the rage will develop more complexity.

3. Assemble the Sandwiches
Slice the breads in half lengthwise and grill or toast them. In a medium saucepan, reheat the rage over low heat until piping to. On the top half of the bread, spread the onion marmalade and sprinkle
with the rosemary. Spoon the lamb onto the bottom half, making sure to overfill the sandwich with the stuffing. Garnish the sloppy joes with a good fistful of watercress or arugula and serve.


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




Thursday, June 25, 2015

News from the SVGM

I've said it before in this season's email, but it needs to be said again: if you haven't yet been to the 2015 SVGM, you're missing out on one of the best local markets around! A quick glance to our vendor list below says it all~~~ cheese, meats, cherries!, specialty prepared foods, soaps, peas, bok choi, salmon, gluten-free baked goods, traditional pies, apple cider vinegar~~ the list literally goes on and on. And everything is produced or raised by the people behind those vendor tables. It's a celebratory atmosphere at this market these days: more often than not, you'll see the children of our vendors running happily around, usually munching on some bit of raw vegetable their parents have grown. Last week it was sweet pea pods! If you're lucky, you'll even get some help carrying your bags to your car. The market is not only a place to converse with your local producers, but also a great spot to gather and shop with a friend or two. Grab a snack from Brazilian Munchies or the Gluten-free Baking Co.,and something to drink from Dancing Bear Farm or Tarsa Family Farm, and take the time to learn about your local foods. The market tradition is a privilege not everyone has access to. The market tradition fosters community in the way it knits together our food sources and consumers: it fosters a sense of respect not only for the land, but a respect for what that land can produce, and the care with which these farmers and artisans bring these foods to us all.

It's cherry season~~~Yay!~~~ and O'Hara Orchards is back with us tomorrow with both sweet and sour cherries; you'll also find sweet cherries at Blyer's Fruit Farm. The incomparable Woody Wolfe will grace us with his awesome song list as he works his way through the decades with his guitar and sweet voice; it's always the best of treats to have his music in the market background.

One last note: I've been receiving some inquiries about whether the market will be open next Friday, July 3. We will be open with our regular hours, 2-6pm, so be sure to plan to stock up for your holiday weekend grilling!

Bring your shopping bags, bring your kids, bring your friends~~~ we'll 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:
Sustainably raised fresh pork, beef and chicken, sausage, fresh ground beef, veal , fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Sweet and sour cherries
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic scapes, spring onions; rosemary plants, organically processed 2-ply Tunis wool, perennial flowers, lettuce, endive, Meadow tea
Quaff Meadows:
Lettuce, mesclun, carrots, baby kale, spinach, radishes, turnips, onions, red beets, peas, eggs, red potatoes, lamb
Haole Boy Salsas (Occasional Vendor):
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards
Brazilian Munchies:
Empadinha (Chicken Pastry), Esfiha filled with chicken, Gluten Free Cheese Bread stuffed with cheddar, smoked sausage or Pulled Pork (new!!!), Coxinha (Tear Drop Chicken Croquette) and Cheese Ball (Croquette ball filled with cream cheese, mozzarella and parmesan) + Brazilian Truffles (candies).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, organic 7-grain bread, authentic boiled bagels (no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm:
Peas, bok choi, onions, lettuce heads, arugula, scapes, fresh herbs, cut flowers, celery starts as plants
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked pies: strawberry, raspberry & strawberry/rhubarb; fresh strawberries, Rhubarb punch, yellow cherry tomatoes
The Farm in Milton:
Specialty greens, lettuces, onions
Wild for Salmon:
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Sweet cherries, greens, fresh herbs, full strength apple cider vinegar, applesauce, apple butter, Fuji apples, pear butter, apple cider, dried apple slices, sugar peas, cabbage


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Seasonal Recipe
Grilled Pizza with Greens and Eggs

Adapted from Food & Wine, recipe by Sarah Ryhanan (June 2015)
Makes/Serves 4

This just sounded like fun, and a cool vegetarian way to make pizza! Be sure to use market-fresh eggs for the very best flavor, and throw in whatever else you find tomorrow at market in the way of greens, spring onions, garlic scapes and so on~~~

Ingredients:
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
6 ounces greens of choice, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper
Salt
Black pepper
1 pound store-bought pizza dough, thawed if frozen
1 cup fresh ricotta cheese
4 large eggs
Grated pecorino cheese, for serving

Directions:
In a large skillet, heat the 1 tablespoon of olive oil. Add the greens, garlic
and crushed red pepper and cook over moderately high heat, stirring,
until the greens are just wilted, about 3 minutes. Season with salt and black pepper.

Light a grill. On a lightly floured work surface, stretch the pizza dough out to a 15-inch-long oval and brush with olive oil. Oil the hot grill grate. Drape the dough on the grate oiled side down. Grill over moderately high heat until marks appear on the bottom and the dough is slightly puffed, about 3 minutes. Turn the dough over onto a lightly floured cookie sheet and brush with olive oil. Dollop the ricotta over the dough, leaving a 1-inch border. Scatter the greens on top. Crack 1 egg into a small bowl, then carefully slide it onto the pizza. Repeat with the remaining 3 eggs. Season the pizza with salt and pepper.

Slide the pizza back onto the grill. Close the grill and cook over moderate heat until the crust is browned and the egg whites are firm, about 5 minutes. Transfer the pizza to a carving board. Top with grated pecorino, drizzle with olive oil, cut into pieces and serve.


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

Thursday, June 18, 2015

News from the SVGM

Hello everyone! We're getting the rain out of the way for the week and looking forward to a beautiful sunny market day for tomorrow. First of all, I want to once again convey my sincere apologies for the confusing emails you all received last week about the SVGM's location. The Growers Market, just so you all know for sure, will remain solidly planted at the Brook Park location at Reitz Blvd. and Brook Park Circle. We've been very happy with this location, and hope you have, too!

The growing season is progressing along, and you'll find sweet peas, red beets, garlic scapes, and wonderful specialty lettuces, among other early crops, on our vendor tables. Strawberry season continues, too, and we may see the first raspberries this week. Asher's Garden will have fresh-baked pies of, you guessed it, strawberry, raspberry, and strawberry-rhubarb. Yum.

Dancing Bear Farm will have both their bagels and an organic 7-grain bread this week. And a heads up from them for their 2nd Annual Midsummer Music & Manga festival: this happens at the farm on Saturday, July 18. It sounds like a really fun extravaganza!

Don't forget that you'll also find the most delicious meats and poultry products at the SVGM: there are lots of specialty items these farms produce, such as sausages, bacon, and specialty cuts, and fresh lamb is starting to appear. Be sure to stop and chat with these producers at Beaver Run Farm, Cow-a-Hen Farm, and Stone Meadow Farm, as well as Quaff Meadows, whose specialty is lamb, and Tarsa Family Farm. See what they have and will have available; meat and poultry have their season, too!

And Wild for Salmon has just two more weeks with us before they take a break until the end of August. Be sure to stock up on all your favorite items from these guys.

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:
Sustainably raised fresh pork, chickens and beef, sausage, fresh ground beef, veal , fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic scapes, spring onions; rosemary plants, organically processed 2-ply Tunis wool, perennial flowers, lettuce, endive, Meadow tea
Quaff Meadows:
Lettuce, mesclun, arugula, baby kale, spinach, radishes, turnips, onions, red beets, peas, eggs
Haole Boy Salsas:
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards
Brazilian Munchies:
Gluten-free cheese bread, Brazilian truffles, other Brazilian culinary delights
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, organic 7-grain bread, authentic boiled bagels (no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm:
Peas, bok choi, onions, lettuce heads, arugula, fresh herbs, cut flowers, celery starts as plants
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked pies: strawberry, raspberry & strawberry/rhubarb; fresh strawberries
The Farm in Milton:
Greens, lettuces
Wild for Salmon:
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Strawberries, greens, herbs, apple cider vinegar, applesauce, apple butter

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Seasonal Recipe
Red Beet and Raspberry Salad

Adapted from foodandwine.com recipe by Janie Hibler (Food & Wine 2003)
Makes/Serves 4

This fresh and simple salad could be deliciously garnished with a good blue cheese or goat cheese, and some lightly roasted pecans or walnuts~~~

Ingredients:
5 small beets (2 ounces each)
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
Salt and freshly ground pepper
3 ounces mesclun (6 cups)
1/2 cup small cilantro sprigs
1/2 cup small dill sprigs
1 cup raspberries
1 small Hass avocado—sliced lengthwise 1/4 inch thick

Directions:
Preheat the oven to 350°. Wrap the beets in foil and bake for 1 hour, or until tender. Let cool slightly, then peel and halve or quarter. Combine the olive oil and vinegar and season with salt and pepper. Toss 2 tablespoons of the dressing with the beets. Toss the mesclun, cilantro, dill and 2 tablespoons of the dressing. Mound on plates and top with the raspberries, avocado and beets. Drizzle with the remaining dressing and serve.


Seasonal Recipe
Beet Reuben

Adapted from foodandwine.com, recipe by Todd Ginsberg, 2014
Makes 4 sandwiches

This is a fun way to go vegetarian with the traditional reuben sandwich!

Ingredients:

1 large beet, or about 14 ounces beets
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of rye bread
Softened unsalted butter, for brushing
1/2 cup sauerkraut, drained and warmed
6 slices of Swiss cheese

Directions:
Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4
inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.

In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.

Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices
on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.

MAKE AHEAD
The sliced roasted beet and the Russian dressing can be refrigerated separately overnight.



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