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Thursday, May 26, 2016

News from the SVGM

     It’s Memorial Day weekend, and the weather has warmed up and the sun has come out to play for all your weekend activities! This is one of the best holiday weekends to shop at the SVGM: it officially kicks off the warm weather grilling season, and shopping for the holiday provisions on market Friday is simply perfect timing! Whether you’re having one major cookout, or picnicking all weekend long, this is the place to stop first. The very best burgers, hot dogs, chicken, and sausages and many specialty cuts can be found at Beaver Run, Cow-a-Hen and Stone Meadow Farms. There is an amazing variety of all between these three producers, so get yourself a feast going, and offer yourselves and your guests a  bunch of delicious things to choose from. Then stop for specialty condiments at Garden Secrets, salad makings and asparagus and fresh tomatoes at our produce vendors; Beiler’s Amish bakery has wonderful breads and dessert options.  I’m getting hungry just writing about it all!
     There are a couple of vendor updates:
     Flavia Barger of Brazilian Munchies gave birth last week to a beautiful little girl named Nicole; we all wish her huge blessings and congratulations, and as soon as Flavia has recovered (and spent a little time with her newborn!), Brazilian Munchies will be back to the SVGM.
    We’ve also learned this week from a customer of ours that Fasta & Ravioli Pasta Co. suffered a major fire a few months ago. They have been doing their best to rebuild and recover, and hope at some point to be able to attend market again. We were so sorry to hear that they’ve been dealing with this, and send our very best out to them.
     It should be one gorgeous day tomorrow, and we’re looking forward to a busy day~~~ Bring extra shopping bags, and start your holiday weekend right by spending some time with your friends 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: chicken, ducks, and turkey
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, lettuce, arugula, mustard greens, plants
Quaff Meadows
Eggs, rhubarb, mesclun, lettuce, kale, radishes, spinach
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
Brazilian Munchies: On Maternity Leave
Gluten Free Cheese Bread stuffed with pulled pork, sausage or cheddar, Empada (Chicken Pastry), Esfiha (Beef Pastry), Churros, Mix Brazil (Coxinha and Kibe), Brazilian Truffles -Candies. 
The Farm in Milton: 
Seasonal Produce
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Becky Zimmerman: 1-2 more weeks!
Organically grown vegetable and bedding plants 
Broadway Acres Farm:
Produce 
Beiler's Bakery:
Variety of Amish baked goods
Luke Weaver Greenhouses:
Asparagus, cucumbers, tomatoes
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted   
* * * * *
Seasonal Recipe
Chile-Stuffed Cheeseburger
Adapted from foodandwine.com 
Serves 4
A decadent burger for the first grilling holiday, this recipe was inspired by the Mexican dip chile con queso. It would be equally delicious with any of the cheeses made by Stone Meadow Farm, and the ground meat from both Stone Meadow and Cow-a-Hen Farms is simply outstanding. For the ultimate touch of final flavor, be sure to check out the artisan ketchup choices at Garden Secrets!

Ingredients:
4 chiles~~ 2 Anaheims and 2 jalapenos
Extra-virgin olive oil
1 large garlic clove, unpeeled
4 ounces shredded Monterey Jack cheese, or cheese of your own preference
Salt and freshly ground pepper
1 1/2 pounds ground beef
4 kaiser or whole grain burger buns, split
Lettuce leaves, sliced onion and tomato; mayonnaise and ketchup

Directions:
1. Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat the charring with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper. 

2. Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil. 

3. Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.
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Questions or comments? Want to be more involved? Contact the SVGM at info@svgrowersmarket.com. 








Thursday, May 19, 2016

News from the SVGM

A brilliant market day is on tap for tomorrow’s SVGM!  We’ve had good rain for the crops, and now it looks like warmth and sunshine is making its way to us: the growing season is about to kick in at its exponential rate, and today’s tables of early season produce will begin to flush out with more and more variety as we move through the coming weeks. The market itself will see more vendors joining us as their produce supply comes to fruition; it’s a busy and evolving time at the SVGM, so stay close and shop weekly!
     I’d almost forgotten just how long freshly picked locally grown produce lasts: you can literally buy greens and asparagus and lettuces for the week, and it will taste as fresh on day six as it does the day you bring it home. I’ve fallen in love with Tarsa Family Farm’s mustard greens; they’re incredible on sandwiches, and have a delicious mustardy (who knew?!) bite. Try them on a burger or a hot sausage; they’d be great with a breakfast bacon and egg sandwich, too! 
     I received an email from Flavia of Brazilian Munchies last week: she is expecting her baby girl any day now (if she hasn’t had her already!), so we won’t be seeing her at market quite yet. Help wish her the best by sending out a little blessing of congratulations.
     When you’re at market tomorrow, be sure to check with your favorite vendors to see what they’ll have for the upcoming Memorial Day weekend. The SVGM is the best place to begin your holiday food shopping, and you will be getting FRESH on Friday for the feasting through Monday!  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: chicken, ducks, and turkey.
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, lettuce, arugula, mustard greens, plants
Quaff Meadows
Eggs, rhubarb, mesclun, lettuce, kale, radishes
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
Brazilian Munchies: On Maternity Leave
Gluten Free Cheese Bread stuffed with pulled pork, sausage or cheddar, Empada (Chicken Pastry), Esfiha (Beef Pastry), Churros, Mix Brazil (Coxinha and Kibe), Brazilian Truffles -Candies. 
The Farm in Milton: 
Produce
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Becky Zimmerman: First 2-3 weeks
Organically grown vegetable and bedding plants 
Broadway Acres Farm:
Produce 
Penns Creek Pastured Eggs
Beiler's Bakery:
Variety of Amish baked goods
Luke Weaver Greenhouses:
Asparagus, cucumbers, tomatoes

* * * * *
Seasonal Recipe
Spring Pad Thai with Green Garlic, Asparagus and Peas
Adapted from Savuer.com 
Serves 4

This is a well-known and favorite Thai street dish, and in this recipe, spring vegetables brighten up the tradition. Substitute scallions for the green garlic if it isn’t yet available.

Ingredients:
8 oz. thin flat rice noodles

1/3 cup packed light brown sugar
1/4 cup fish sauce
2 tbsp. rice vinegar
2 tbsp. tamarind paste
1 tsp. crushed red chile flakes

2 tbsp. peanut oil
1/2 cup finely chopped green garlic
2 garlic cloves, minced
2 large eggs, lightly beaten
4 oz. asparagus, trimmed and cut into 1-inch pieces
1 cup fresh or frozen peas

3/4 cup roasted peanuts, roughly chopped
1/4 cup minced cilantro
2 radishes, trimmed and thinly sliced
Lime wedges, for serving

Directions:
1. In a large bowl, cover the noodles with warm tap water and let stand until soft, about 20 minutes. Pour the noodles into a colander and let drain while preparing the rest of the dish.

2. Meanwhile, in a small saucepan, combine the brown sugar with the fish sauce, vinegar, and tamarind paste. Bring to a simmer over medium-low heat, and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove the sauce from the heat, and stir in the chile flakes.

3. In a large wok or skillet, heat the oil over medium-high heat. Add both garlics, and cook until fragrant, 1 to 2 minutes. Pour in the eggs, and stir to scramble them until nearly cooked, 2 minutes. Stir in the asparagus and peas, and cook, stirring, for 1 to 2 minutes. Add the drained noodles and the reserved sauce, and cook, tossing, until the liquid has been absorbed, 2 to 3 minutes.

4. Transfer to a large platter or individual bowls, and sprinkle with the peanuts, cilantro, and radishes. Serve immediately with lime wedges.

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







Thursday, May 12, 2016

News from the SVGM

     Even in last week’s cold rain, our first outdoor market of the season looked welcomely abundant: there were spring greens and spring chickens, freshly picked asparagus and crisp cucumbers, eggs, rhubarb and radishes, and organically grown vegetable and bedding plants to fill those bare spots in your garden. Those tenderly grown greens in my salads this past week have tasted so delicious; I’ve missed that fresh beauty of our locally grown lettuces, and what it tastes and feels like to nourish myself with them!
     We had a nice turnout last week in spite of the wet weather, and tomorrow may bring us the same, but you’ll still find our vendors~~~ hardy sort that they are!~~~smiling under their canopies and umbrellas with their early spring bounty of produce, meats, poultry, cheeses, baked goods and ketchups and mustards, and plants and eggs……..  So pack your rain gear along with your shopping bags and join us tomorrow~~~ we look forward to seeing you!
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: chicken, ducks, and turkey.
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, lettuce, arugula, plants
Quaff Meadows
Eggs, rhubarb, mesclun, lettuce, kale, radishes
Fasta & Ravioli Co.: 
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
Brazilian Munchies: 
Gluten Free Cheese Bread stuffed with pulled pork, sausage or cheddar, Empada (Chicken Pastry), Esfiha (Beef Pastry), Churros, Mix Brazil (Coxinha and Kibe), Brazilian Truffles -Candies. 
Good Seed Baking Co.: 
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
The Farm in Milton: 
Produce
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Becky Zimmerman: First 2-3 weeks
Organically grown vegetable and bedding plants 
Broadway Acres Farm:
Produce 
Penns Creek Pastured Eggs
Beiler's Bakery:
Variety of Amish baked goods
Luke Weaver Greenhouses:
Asparagus, cucumbers, tomatoes

* * * * *

Seasonal Recipe
Rhubarb Tarte Tatin
Adapted from Saveur by Staff (April, 2013)
Makes/Serves 6-8

Rhubarb is not just for pie anymore!
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. This is at its best baked in a 9” cast-iron skillet if you have one~~~~

Ingredients:
3/4 lb. rhubarb, trimmed and cut into 1 1/2” pieces on an angle
1 1/2 cups sugar
4 Tbsp. unsalted butter, plus 6 tbsp. cut into 1/2” cubes and chilled
1 tbsp. fresh lemon juice
2 tsp. vanilla extract
1/2 tsp. salt
2 1/2 cups flour
2 tsp. baking powder
1/2 cup vegetable shortening
1/3 cup milk
2 eggs
Vanilla ice cream or whipped cream for serving

Directions:
1. Heat oven to 375 degrees F. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1/4 tsp. salt in a cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.

2. Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining 6 tbsp. butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over the rhubarb and smooth with a spatula.

3. Bake until the crust is golden and cooked through, about 30 minutes. Remove skillet from oven; let cool a few minutes. Place a large, heavy flat serving platter on top of the skillet (or even a large wooden cutting board) and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream if you like.

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





   

Thursday, May 5, 2016

News from the SVGM

Well, we’ve done it again: we’ve made it through another~~ albeit mild~~winter, and that unpredictable time of year we like to call “early spring,” and the first day of our 2016 Growers’ Market is here! We’re back outside in the parking area in front of Brook Park Pet Supply along Reitz Blvd., and our hours are back to 2-6pm. 
We have asparagus, and hothouse tomatoes and spring greens to start, and lots of fresh eggs, too. Becky Zimmerman will be on hand for a few weeks with bedding plants. And Wild for Salmon will be with us the first Friday of each market month, so that means you will see them for tomorrow’s opener.  
It’s Mother’s Day on Sunday, so if you’re cooking a special meal for that special mother, the SVGM is the perfect place to start your food shopping: we’re local, we’re oh-so-fresh, and we care about what we bring to our vendor tables. Get there as early as you can tomorrow, there’s more rain in the forecast, but with any luck, it’ll start late!
See you at market~~~

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: chicken, ducks, and turkey.
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm: eggs, produce
Quaff Meadows: eggs, honey, greens
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, Cherokee Port Gourmet Ketchup 
Brazilian Munchies: 
Gluten Free Cheese Bread stuffed with pulled pork, sausage or cheddar, Empada (Chicken Pastry), Esfiha (Beef Pastry), Churros, Mix Brazil (Coxinha and Kibe), Brazilian Truffles -Candies. 
Good Seed Baking Co.: 
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
 The Farm in Milton: 
Produce
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Becky Zimmerman: First 2-3 weeks
Bedding plants
Ballengee Farm:
Handmade soaps, produce 
Broadway Acres Farm:
Produce 
Penns Creek Pastured Eggs 
Beiler's Bakery:
Amish baked goods

Seasonal Recipe
Grilled Asparagus Subs with Smoky French Dressing
Adapted from Food and Wine; recipe by Tyler Kord (www.foodandwine.com)
Makes 4 Subs
     This fun sub sandwich is a great vegetarian option, but you can amp it up if you like with an addition of grilled pork or chicken. The smokiness in the French dressing comes from the chipotle and smoked salt called for in the recipe. Grill the asparagus outdoors and throw on a handful of wood chips to add to the smoky flavor~~~~
Ingredients:
1/4 cup ketchup
1/4 cup mayonnaise
 2 tablespoons sherry vinegar
 2 tablespoons Dijon mustard
 1 garlic clove, chopped
 1 chipotle chile in adobo sauce
 Salt, preferably smoked salt
  2 pounds medium asparagus, peeled and trimmed
  Olive oil, for drizzling
  Four 7-inch sub or hoagie rolls, split and lightly toasted
  1/4 cup raisins
  4 scallions, thinly sliced
  1/4 cup crumbled feta cheese
Directions:
1. In a blender, combine the ketchup with the mayonnaise, vinegar,mustard, garlic and chipotle. Puree until smooth. Season the french dressing with salt.

2. In a large pot of boiling salted water, cook the asparagus until bright green, about 2 minutes. Drain the asparagus and spread them out on a large baking sheet to cool.

3. Preheat a large grill pan. Drizzle the asparagus with olive oil and season with salt. Grill over moderately high heat, turning, until tender and lightly charred, about 3 minutes. Grill sub rolls lightly, if desired.

4. Spread the cut sides of each roll with 3 tablespoons of the French dressing. Arrange the grilled asparagus on the subs and top with the raisins, scallions, and crumbled feta. Close the sandwiches and serve.

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






Thursday, April 28, 2016

News from the SVGM

     Happy Thursday everyone!  We’ve had some absolutely stunning spring weather this past week, but the other side of that “stunning” coin is the beauty and hydration of a good spring rain. It’s been beautiful outside, but really really dry, and it looks like we’ll have some respite in the wetter, cooler days ahead. This is all good news for the local farmers who are growing your food, so welcome the rains when they come, and breathe in the nourishing moisture, and know that the vegetables and grains are loving it~~~ And watch everything that is green, grow right before your eyes!
      This week marks the last of the “winter” season’s indoor markets: next week, May 6, we will officially kick off our 2016 Growers’ Market season. The market will move outside into the parking area adjacent to Brook Park Pet Supply, and will resume its normal hours of 2-6pm. 
      Luke Weaver will be at this week’s indoor market with asparagus, and his delicious hothouse cucumbers and tomatoes. Anita and Quaff Meadows will be back this week with their greens, honey, and eggs. And Meesh Tarsa is planning on being at market this week, also. Bill Callahan of Cow-a-Hen Farm is on vacation this week, but will be back for next week’s outdoor opening.
     And if you happen to see Sharon Klose of Brook Park Pet Supply, be sure to offer her a huge thank you for once again so graciously hosting our indoor market. She’s made it so easy for everyone!
     See you tomorrow~~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: Back next week for the opening of the 2016 SVGM! 
Beef, Pork and Poultry
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Heirloom potatoes, organically processed 2-ply Tunis wool, Tunis lamb: shoulder roasts and legs, fresh eggs
Quaff Meadows: Greens, eggs, honey
Luke Weaver Greenhouses: Cucumbers, tomatoes, and asparagus

Susquehanna Valley Growers' Indoor Market
April 29, 2016
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, Lewisburg

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


Thursday, April 14, 2016

News from the SVGM

     Hi everyone! I hope you've all had a good couple of weeks. Spring is showing her  lush green colors, and after that last blast of (what felt like) brittle cold, the sunlight and clear blue sky are even more invigorating! My early mornings outside with my coffee are brilliant this week, and I breathe the spring air and listen to the life that is busily getting on with it all. It's always a remarkably hopeful time of year, isn't it? 
     We're just three weeks away from our 2016 outdoor season, but we still have some wonderful local vendors making sure you have the best foods available during this transitional time. Whether you're grilling or roasting or sautéing, make the SVGM indoor market your first food-buying stop, and give yourself some extra time to learn from these producers exactly what they are doing this time of year: you might be surprised at just how much work is being done already to prepare for your local food supply in the upcoming months!
     Be sure to check our website,  http://growersmarket.blogspot.com/, over the next couple of weeks for our upcoming market vendor list; you’ll see many familiar names and a few new ones, too. As always, the SVGM continues to evolve as the outdoor season progresses. Your ongoing support helps to show our new vendors what a great market the SVGM is to be a part of. We’re proud to say that this Growers’ Market has truly become part of the fabric of the local community: this will be our 12th season, and Brook Park Farms has proven to be the perfect location for us. We’re busily looking forward to our opening day on Friday, May 6!
     In the meantime, see you tomorrow inside at Brook Park Pet Supply~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farmas supplies permit
Heirloom potatoes, organically processed 2-ply Tunis wool, Tunis lamb: shoulder roasts and legs, fresh eggs

Susquehanna Valley Growers' Indoor Market
April 15, 2016
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, Lewisburg

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

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