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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, October 24, 2013

News from the SVGM

News From The Market
The weather has taken a decidedly cooler turn this week, with early morning frosts and heaters turned on and wood fired up. It seems an appropriate time to be winding down the market season, and indeed,
tomorrow's Growers Market will be our final one of 2013. We want to thank each and every one of you who has shared in this market season with us; your ongoing support of the SVGM is what continues
to strengthen this market each season. We look forward to returning to serve you in May of 2014.

I also want to take a moment to thank our vendors and farmers for their incredible products, and their continuing commitment to bring you the highest quality and most sustainably produced local
foods and artisan goods possible. Please, while you're at market tomorrow, take your own moment to thank them: they are truly a group of strong people with passion and the highest integrity!

This week's recipe, "Sour-Cherry Stuffed Duck Breasts with Thyme," is an easy and savory way to use Muscovy duck breasts, available from Tarsa Family Farms. Accompany them with mashed sweet potatoes
and a freshly steamed or roasted vegetable or two, and you have the main course for an elegant autumn dinner!

See you tomorrow~~~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes, pumpkins, kale, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, zucchini, carrots, broccoli, cauliflower, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, dahlias, fresh lamb
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 25, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvd., Lewisburg
Look for our signs along routes 192 & 45

Check us out on Facebook

* * * * *

Seasonal Recipe
Sour-Cherry Stuffed Duck Breasts with Thyme
Adapted from Food & Wine, November 2013
Makes/Serves 8 to 10

Ingredients:
Four 1- to 1 1/4 pound whole boneless Muscovy duck breasts, skin scored in a crosshatch pattern
Kosher salt
2 tablespoons unsalted butter
1 small shallot, minced
1 cup dried sour cherries (6 ounces)
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/4 cup finely chopped parsley
1 1/2 tablespoons chopped fresh thyme
Freshly ground pepper

Directions:
1. Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.

2. Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.

3. Preheat the oven to 400 degrees. Set the duck skin side down on a work surface. Spread the cherry stuffing evenly over the duck breasts. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make four neat roasts.

4. Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.

5. Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118 to 120 degrees. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the twine. Thinly slice the roasts crosswise and serve.

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




Thursday, October 17, 2013

News from the SVGM

News From The Market
The weather has remained glorious though the days are getting shorter, and a cool down is right around the corner. The profile of the surrounding fields is changing, too, as the farmers' high season
of harvest is underway. There are just two more Growers Markets remaining, and produce is still bountiful, so make sure you stop out tomorrow to get your local food fix! Be sure to talk with your favorite vendors to see where you might be able to find them throughout the late fall and winter: their products are often still available beyond the SVGM season. Our recipe, Triple-Cheese Curried Cauliflower Gratin, makes the most of this autumn cruciferous veggie-- enjoy it as a side dish or an entree.
Woody Wolfe will be making his final season appearance tomorrow~~~ we've been incredibly fortunate to have had him with us throughout this market season. Woody brings a joy and celebratory feeling to the SVGM each and every time he plays. We are so very grateful to him for his upbeat energy and tireless singing!

We look forward to seeing you tomorrow!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes, pumpkins, kale, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, zucchini, carrots, broccoli, cauliflower, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, dahlias, fresh lamb
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples


Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market

October 18, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs along routes 45 & 192

Check us out on Facebook

* * * * *

Seasonal Recipe
Triple-Cheese Curried Cauliflower Gratin

Adapted from Food and Wine Magazine, recipe by Sang Yoon (November Issue, 2013))
Makes/Serves 12

Vadouvan, the spice used in this recipe, is a curry spice blend flavored with dried shallots and garlic. It and the fresh curry leaves called for are available from spicehouse.com.

Ingredients:

3 cups heavy cream
1/4 cup vadouvan
3 tablespoons finely chopped fresh curry leaves
1 teaspoon chopped garlic
Salt and freshly ground white pepper
6 ounces Cantal cheese, shredded
6 ounces Emmenthal cheese, shredded
3/4 cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces)
Extra-virgin olive oil for brushing
2 pounds potatoes of your choice, sliced 1/8 inch thick
1 head cauliflower (2 1/2 pounds)--halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved
1 large white onion, very thinly sliced

Directions:
1. In a medium saucepan, combine the cream with the vadouvan, curry leaves and garlic and bring to a simmer. Let stand off the heat for 15 minutes to infuse.
Generously season with salt and white pepper.

2. Preheat the oven to 350 degrees. In a bowl, mix together all three cheeses. Lightly brush a 7-quart casserole with olive oil. Arrange one slightly overlapping layer of
potatoes in it followed by one layer of the cauliflower (including the crumbles). Scatter some of the onion on top and sprinkle with 3/4 cup of the cheese. Drizzle with 1/2 cup
of the vadouvan cream. Repeat the layering 3 more times with the potatoes, cauliflower, onion, cheese and cream. Pour the remaining cream mixture all over the top.

3. Cover with foil and poe a few holes in it. Bake the gratin for 1 1/2 hours, until tender. Uncover and cook for 30 minutes longer, until the cream has been absorbed and the gratin
is golden brown on top. Let stand for 20 minutes before serving.

* * * * *

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



Thursday, October 10, 2013

News from the SVGM

News From The Market
The countdown begins, and only three more markets are left this season. Fall has finally kicked in with its invigorating briskness, and it truly is the most fun time of year to visit the Growers Market.
Fall means harvest, and harvest means bounty~~~and this should give rise to a celebration of the amazing foods and products these local growers and farmers and artisans have provided you with
this year. Come show your appreciation; nourish yourselves and your loved ones with the goodness only local can provide. The week's recipe, Calvados Apple Custard Tart, celebrates the remarkable flavor of the local,
seasonal fresh apple, abundantly available from O'Hara Orchard at the SVGM. See you tomorrow!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps some peaches, plums


Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 11, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on routes 192 & 45

Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Calvados Apple Custard Tart

Adapted from Chez Panisse Fruit by Alice Waters (Harper Collins, 2002)
Makes/Serves 9

A lovely, subtly flavored, not-too-sweet tart which makes delicious use of the season's fresh apples. The quality of the apple is paramount to the flavor of this dessert.
Use a fresh apple that is crisp and fairly tart, such as Winesap, Cortland, or Jonagold.

Ingredients:
1 3/4 pounds apples
2 tablespoons unsalted butter
1/4 cup plus 2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
5 tablespoons Calvados
1 prebaked 11-inch tart shell
2 egg yolks
2 tablespoons plus 2 teaspoons unbleached all-purpose flour
2/3 cup heavy cream
1/4 teaspoon salt
Powdered sugar for dusting

Directions:

1. Preheat the oven to 350 degrees.
Quarter, core, peel and cut the apples into 1/4-inch thick slices. You should have about 5 cups.

2. Melt the butter in a large saute pan over medium heat. Add the apples, 2 tablespoons sugar, and the cinnamon and cook for 12 minutes, until
the apples are tender. Add 2 tablespoons Calvados and warm before igniting carefully-- it will flame up, so stand back while doing this. Once the fire has
burned out, arrange the cooked apples evenly in the bottom of the prebaked tart shell.

3. In a mixing bowl, beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow and forms a thick ribbon when dropped from the beater.
Add the flour, cream, 3 tablespoons Calvados, and salt. Whip this mixture until it is thick and holds soft peaks. Drizzle the custard over the apples
and spread evenly over the top. Bake for 15 minutes; dust the top with powdered sugar. Bake the tart another 10 minutes or so, until the top is golden brown.
Let cool 1/2 hour before serving.

* * * * *


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



Thursday, October 3, 2013

News from the SVGM

News From The Market
It's October, and that means we have entered the final month of the 2013 Growers Market season. The frosts have been staved off by the unseasonably warm temperatures of this past week, so you can still find tomatoes and summer squashes and other tender summer crops at our stands. And the fall crops are in full swing~~~ look for potatoes and garlic and apples and pears, squashes and pumpkins, and lettuces and greens.
Don't forget in your shopping planning that the market also offers delicious local meats and poultry, cheeses, and wonderfully-scented goat's milk soaps of all kinds. Our weekly recipe today is Fettuccine with Kale and Sausage, an incredibly easy and lightly hardy pasta that is perfect for this time of year when the cooler temperatures give kale and other greens a fresh sweetness they don't have in warmer temps.
Only three more markets left after this week~~~don''t miss them: winter can feel awfully long!
This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps some peaches, plums



Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market

October 4, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on routes 45 & 192!

Check us out on Facebook

* * * * *

Seasonal Recipe
Fettuccine with Kale and Sausage

Adapted from Gourmet, on epicurious.com (March, 2006)
Makes/Serves 4-6 main course servings

This is a great basic recipe. I always add a few cloves of minced garlic in while cooking the sausage, and often throw in a handful of sliced fresh red peppers, too. Use the best quality sausage
you can find: both Beaver Run Farm and Cow-a-Hen Farm offer superb choices in pork sausages, fresh and smoked.If you use a smoked sausage, just slice it down and give it a quick browning
in the olive oil before adding the kale. In my book, nothing beats a good, spicy pork sausage! You can also substitute swiss chard for the kale; chop up all the chard stems and use them if you do!

Ingredients:
3 tablespoons olive oil
1 pound hot turkey or pork sausage, casings discarded and sausage crumbled
1/2 pound kale, tough stems discarded and leaves coarsely chopped
1/2 pound dried fettuccine
2/3 cup chicken broth
1 0z. finely grated Pecorino Romano (1/2 cup) plus additional for serving

Directions:
1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, about 5-7 minutes.

2. Meanwhile, bring a 6-quart pot of salted water to boiling, and cook pasta in it until al dente. Reserve 1 cup of the pasta-cooking water, then drain pasta in a colander.

3. While pasta cooks, add kale to the sausage and saute, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet,
then add pasta and 1/2 cup of cooking water to skillet, tossing until combined. Stir in the cheese and toss, and add a little more water if desired to thin, or finish with a tablespoon
of extra-virgin olive oil.

4. Serve immediately, with additional cheese.

* * * * *

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




Thursday, September 26, 2013

News from the SVGM

News From The Market
With picture-perfect days of warm sunniness and cool clear nights, we're off to a beautiful start this autumn. There's a warm golden hue to the fields and the gardens, and the ridges are beginning to turn
orange and red already. We've had near-frosts and scattered frosts~~~ soon the last of the field tomatoes and peppers and summer squashes will be picked. But the abundance of fall's harvest eases this knowledge: our growers' stands are full of pumpkins of all kinds, greens, potatoes, winter squash, sweet potatoes, carrots, beets and luscious freshly picked apples. Fresh meats and poultry for your grill and oven await you, and delicious cheeses are waiting to be melted into risottos and frittatas and over crusty bread. The SVGM knows how to fill your autumn appetite! This week's recipe, Lentil and Pumpkin Sun-dried Tomato Salad, is a deliciously different way to use sweet pumpkin. We also have the rousing guitar sounds of Woody Wolfe tomorrow to add to the festive feel of the fall's bountiful displays. Come to shop, come to listen, come to see your friends~~
There are just five markets left in this 2013 season, so be sure to stop by Fridays, from 2-6pm, tomorrow through the end of October.
This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps some peaches, plums

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market

September 27, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs at Routes 45 & 192

Check us out on Facebook

* * * * *

Seasonal Recipe
Lentil and Pumpkin Sun-Dried Tomato Salad
Adapted from Pumpkins and Squashes by Kathleen Desmond Stang (Chronicle Books, 2005)
Makes/Serves 8-10

This salad is great for a potluck or picnic. Or it can be a vegetarian entree. It is important not to overcook the lentils: they should still have some "tooth."
A tasty option is to substitute dried cranberries or cherries for the sun-dried tomatoes.

Ingredients:
1 pound small green or brown lentils
1 medium yellow onion, chopped
1 carrot, shredded, optional
5 cups water
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground pepper
1 1/2 pounds (1/1/2 cups) peeled, diced pumpkin or butternut squash
3 tablespoons olive oil
1/4 cup balsamic vinegar
8 sun-dried oil-cured tomatoes,snipped into pieces
2 ounces (1/2 cup) diced feta cheese
1/2 cup minced green onion tops, chives, flat-leaf parsley, and basil or oregano

Directions:

1. Into a saucepot, add the lentils, onion, carrot, water, garlic, thyme, bay leaf, and salt and pepper, to taste. Cover and simmer for 20-25 minutes, or until lentils are
just slightly crunchy. Remove bay leaf.

2. Meanwhile, put the pumpkin in a microwaveable dish, cover with plastic wrap, and microwave 10 minutes, or until just cooked through. Or steam the pumpkin over
simmering water for 15 minutes, or until tender. Toss with 1 tablespoon of the olive oil. Drain the lentils and put into a large bowl. Add a mixture of the vinegar, the remaining
2 tablespoons olive oil, and salt and pepper tot aste. Stir in the pumpkin and tomatoes. Sprinkle with feta and herbs. Chill 1 hour or up to 1 day before serving.

* * * * *

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




Thursday, September 19, 2013

News from the SVGM


News From The Market

Welcome to the segue season between late summer and early autumn: the time of wildly fluctuating temperatures during the daylight hours, and cooler evenings~~some of them downright cold~~that beg the questions, fire or not? heat on or not? Somehow, in these "tween" weeks, my house always feels cold inside, even when it's seventy-five outside. And trying to figure out what I want to eat is nearly impossible: is it cold enough for soup and chili? Salad and the grill?
I do know, for sure, that this bountiful early fall season at the Growers' Market can provide you with whatever you need for whatever you're craving this crazy weather time of year! Whether you want to roast chicken or pork or beef. or grill it instead, you can find the right cuts and birds at the market. The vegetables are plentiful for the season's first batch of vegetable soup, and chili is never better with fresh ground beef and peppers and tomatoes from the market. If the warmth of the next week calls for salads, it's the perfect greens time, with an overabundance of crispy cucumbers and carrots and beets on hand to toss into those greens. Or try a quick, middle-of-the-road heartiness with a pasta with olive oil, garlic, kale and sausage~~~ yep, you can find the bulk of that meal at the market right now.
And yes, after the recent lows of thirty-nine to forty degrees, tomorrow is looking like it will be close to eighty~~~ hey, enjoy these warm sunny days while you can! We'll see you tomorrow~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, melons, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps peaches, nectarines, plums

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 20, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on routes 192 & 45!

Check us out on Facebook

* * * * *

Seasonal Recipe
Honey-Soy-Roasted Pork with Braised Vegetables
Adapted from Food and Wine Magazine by Chef Tetsu Yahagi (foodandwine.com, October 2013)
Makes/Serves 6-8

The glaze in this recipe could easily be used to glaze a tenderloin or chops on the grill if you'd prefer. Throw a few grillable veggies on, such as onion halves, zucchini, and yellow squash, and
baste them lightly, too.

Ingredients:
One 4 1/4-pound boneless pork shoulder roast, tied
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup honey
1/4 cup soy sauce
1 cup veal demiglace :a concentrated stock available at Whole Foods & specialty markets
1 cup chicken stock or low-sodium broth
1 pound baby carrots, or fresh market carrots, scrubbed and peeled if necessary
1 pound medium turnips, peeled and cut into 1-inch wedges
3/4 pound brussels sprouts, halved through the core

Directions:
1. Preheat the oven to 400 degrees. Season the pork all over with salt and pepper. In a large skillet, heat the oil until shimmering. Add the pork roast and cook over moderately high heat,
turning, until browned all over, about 12 minutes. Transfer the pork to a 12-by-14 roasting pan.

2.Pour off all the fat from the skillet. Add the honey and cook over moderate heat, stirring, until it turns a deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace
and chicken stock and bring to a boil. Pour the liquid over the pork and roast for about 50 minutes, basting every 10 minutes, until an instant-read thermometer inserted in the thickest
part of the roast reads 120 degrees; add 1/4 cup of water or stock to the roasting pan if the juices evaporate too quickly while roasting.

3.Scatter the carrots, turnips, and brussels sprouts around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant-read
thermometer reads 150 degrees. Transfer the pork roast to a carving board; tent it and let it rest.

4. Return the roasting pan to the oven and roast the vegetables for 20 to 25 minutes longer, until tender. Using a slotted spoon, transfer the vegetables to a medium bowl. Pour the pan
juices into another smaller bowl.

5. Thinly slice the pork and serve with the pan juices and vegetables.

* * * * *

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





Thursday, September 12, 2013

News from the SVGM

News From The Market

This time of year~ the month of September~ is, in my book, the most spectacular time of year at the SVGM. The heat of the midsummer months has brought peppers and tomatoes and all manner of summer squashes into their prime, and the autumn fruits and vegetables (think apples and pumpkins) are beginning to be harvested. The cooler autumn weather will bring forth a fresh spate of greens and lettuces, and the cooler temperatures add a vibrancy and depth of color to zinnias and dahlias and other cut flowers. Fresh chickens are abundant, ducks are available, pork and beef is as fresh as it comes, and cheesemaking is at its height with the volume of milk that the grass-fed cows have produced. It's almost a magical time in its abundance, and it won't last forever. Another tomato recipe to take advantage of the short field-grown season, Heirloom Tomato Pie, reminds us of just how superior in taste these fruits truly are. Enjoy! It looks like we're going to have a gorgeous day tomorrow for shopping at the market~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, melons, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps peaches, nectarines, plums


Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market

September 13, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs along rtes. 192 & 45!

Check us out on Facebook

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Seasonal Recipe

Heirloom Tomato Pie
Adapted from House Beautiful by Alex Hitz (housebeautioful.com, September 2013)
Makes/Serves 8-10

Try this with any variety of tomatoes you'd like, and feel free to mix it up with cherry and grape tomatoes, reds and yellows. In addition, this "pie" is baked in a 9 x 13 inch baking pan for ease of serving in a couple of ways: use a knife to cut thin slices or thicker squares, or for a more elegant presentation, use a biscuit cutter for rounds. The Pate Brisee recipe that is included here is perfect for this size pan. If you use a premade crust dough, just double the quantity.

Ingredients:
Pate Brisee
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons cold butter, cut into pieces
3 tablespoons canola oil
5 tablespoons ice water

Directions:
1. In the bowl of a food processor, pulse all ingredients together until coarse crumbs form. Do not over-process, or the crust will be tough.

2. Pour crumbs out onto a floured surface and knead a couple of times to bring them together.

3. Roll dough into a ball, and cover with plastic wrap. Let dough rest for at least an hour in the refrigerator, before rolling out to desired thickness.

Ingredients

Pie
2 pounds mixed heirloom tomatoes, cut into 1/4-inch slices
1 1/2 teaspoons salt
2 tablespoons butter
1 onion, halved, then sliced thin
2 teaspoons minced garlic
1 cup quality mayonnaise
1 cup fresh basil leaves, firmly packed
3 sprigs fresh parsley
1 medium shallot, peeled
1 green onion
1 cup grated Gruyere cheese, firmly packed
1 cup grated sharp cheddar, firmly packed
1/2 cup grated Parmesan cheese, plus 1 tablespoon for topping
1 to 1 1/2 tablespoons coarsely ground black pepper

Directions:
1. Butter a 9-by-13-inch baking pan, and preheat the oven to 375 degrees.
2. Place the tomato slices on a rack set into a cookie sheet. Salt both sides, using 1 1/2 teaspoons salt total. Let the slices drain for at least an hour to remove excess water.
3. Roll out the pate brisee or premade crust, and press it into the buttered pan. Poke it all over with a fork, and bake until brown, 18-20 minutes.
Remove from the oven and let cool completely.
4. In a heavy skillet, melt the butter over medium-high heat. When the foaming has subsided, saute the onions until slightly soft, a couple of minutes, and
then add the garlic. Continue to saute until the onions and garlic are translucent, about 10-12 minutes total.
5. Place the mayonnaise, basil leaves, parsley, shallot, and green onion in the bowl of a food processor, and blend until the mixture is green and fully
mixed, about 1 minute.
6. In a large mixing bowl, combine the mayonnaise mixture, Gruyere, cheddar and 1/2 cup Parmesan, stirring thoroughly.
7. Spread the mayonnaise-chees mixture evenly over the cooled crust.
8. Place sauteed onions and garlic evenly on top of mayonnaise mix, and arrange the drained tomato slices in a pretty pattern on top of everything.
9. Sprinkle with 1 tablespoon Parmesan and coarsely ground black pepper, and bake for 50-60 minutes.
10. Let the pie rest for at least 30 minutes. Serve warm or at room temperature.


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