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Thursday, June 23, 2016

News from the SVGM

It’s been a bit of a funky start to the growing season this year: in talking to our vendors and also some other growers outside of the market, the severe cold snap of this past April threw things off a bit~~~ early spring crops that had been planted screeched to a growing halt if they survived, and many of the area’s early fruit crops were impacted when many of the flowers and buds froze on the trees and plants. Thankfully, things are beginning to catch up with the recent warmth and weekly boosts of rain. Most of our produce vendors are now at market with greens and lettuces and peas and the first of the potatoes, and some delicious hothouse tomatoes. O’Hara Orchards should be joining us any week now, and Luke Weaver’s stand should have raspberries very very soon! Tis also the season for garlic scapes, those curly bunches of large-chive-looking stems that you’ll see on a few of our vendors’ stands; I talk about them below with this week’s recipe. Grab yourself a bunch and play!
We welcome Lisa Loughhead back to market this week with her beautiful, sweet smelling goat’s milk soaps and her full array of body products. Stop by her stand to welcome her and see what’s new in her line~~~ 
And we welcome Woody Wolfe back to market this week, too: we always always love it when Woody plays his awesome play list in the “background.” He makes it so hard not to sing along, and adds such a great celebratory atmosphere to the day when he’s with us. 
The forecast is for another stellar Friday, so we’re looking forward to a fun day tomorrow. A reminder, also: the Fourth of July holiday is a week from this Monday~~~ the SVGM will be open next Friday, July 1, so scope out your vendors for this major summer holiday’s outdoor grilling-barbecuing-feasting-with-friends-and-family needs! The SVGM should be your first stop on your way to holiday planning~~~
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: fresh ducks this week, freshly cut pork
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, garlic scapes, plants, specialty teas and lemonades
Quaff Meadows
Leaf lettuce, head lettuce, kale, sugar snap peas, hull peas, beets, turnips, garlic, carrots, mint, red potatoes and honey. 
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
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
Broadway Acres Farm:
Greens: arugula, mustard greens, chard, kale; hothouse tomatoes 
Beiler's Bakery:
Traditional Amish baked goods, including cookies, pies, breads
Luke Weaver Greenhouses:
Hothouse tomatoes, hothouse heirloom tomatoes, raspberries (hopefully this week!)
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted
Gemelli Bakery:
Artisan breads, rustic baked goods
Lisa Loughhead:
Goat’s milk soaps, lotions, and other body products

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Seasonal Recipe
Pasta with Garlic-Scape Pesto
Adapted from The Farm by Ian Knauer (Houghton Mifflin Harcourt, 2012)
Makes/Serves 6-8 (Makes 1 1/2 cups pesto)
Garlic scapes are one of the seasonal specialties you’ll find right now at the market: these are the tops of the garlic plant (they look like a giant curly chive with a bud at the top) that are picked so that the garlic’s growing energy can go toward developing the bulb underground. Scapes are really fun: they’re like a milder garlic with an undertone of grassiness, and they can virtually be substituted for garlic in all sorts of recipes. They mellow out beautifully when cooked: try them sautéed into scrambled eggs or a frittata, sautéed in olive oil for pasta, or grilled or roasted as a side dish. They also make delicious pickles. Here’s a recipe for one of my favorite ways to use them: pesto~~~~~
Ingredients:
10 large garlic scapes
1/3 cup unsalted pistachios
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti or linguine
Directions:
1. Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4
teaspoon pepper in a food processor until very finely chopped. With the motor
running, slowly pour the oil through the opening. Season the pesto with salt and
pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for
a month.)
2. In a large pot of heavily salted boiling water, cook the spaghetti until al dente.
Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together
2/3 cup of the pesto and the reserved pasta water and toss with the pasta.
Season with salt and pepper to taste and serve right away.

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









Thursday, June 16, 2016

News from the SVGM

     Ah, rain! Last night’s steady hydration felt incredibly refreshing after the dusty dryness of the past week, and the fields and plants are happy once again. And we’re approaching the longest day of the year: the summer Solstice is this Monday, full moon and all, and it marks the first day of Summer. It’s officially time to kick back at least one day of the weekend~~if not all weekend~~and I highly recommend a meal eaten outdoors, with local foods from the SVGM! Make us your first stop for your summer cooking needs: there's not a cucumber or a green or a pork chop or a cheese in the grocery store that even remotely compares to the quality you'll find here with our vendors. Treat your health, and treat your tastebuds, and treat your family and friends to the deliciousness that is local. The SVGM community of farmers and producers is here every Friday for you, our customer and consumer; it pays to spend the time to get to know the people you buy from.
     So we’ll see you tomorrow~~ a bright and sunny day it should be! The SVGM gives us all something to celebrate every week~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: freshly smoked sausage and freshly cured ham
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, lettuce, arugula, mustard greens, plants
Quaff Meadows
Eggs, 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
Broadway Acres Farm: 
Seasonal produce
Luke Weaver Greenhouses:
Cucumbers, tomatoes
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted   
Beiler’s Bakery: 
Traditional Amish baked goods
Gemelli Bakery:
Artisan breads, rustic baked goods

Seasonal Recipe
Pasta with Green Puttanesca Sauce
Adapted from cooking.nytimes.com, recipe by Melissa Clark
Serves 4 to 6
“…this puttanesca takes advantage of spring greens, using fat green garlic cloves and baby spinach to lend a pungent verdancy to a tried-and-true dish. (If green garlic isn’t available, use regular, but use less.)”  Don’t be afraid of the amount of pungent, full-flavored ingredients called for: it all cooks into a mellower dish. Toss in some specialty sausage or pieces of grilled chicken to up the protein, and feel free to substitute or add other seasonal greens if you like~~~

Ingredients:
Kosher salt, to taste
1 pound spaghettini or spaghetti (linguine works well, too)
½ cup extra-virgin olive oil
10 anchovy fillets
¼ cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves
cup chopped scallions including greens
½ teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 ounces)
½ cup torn basil leaves

Directions:
1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
2. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

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







Thursday, June 9, 2016

News from the SVGM

This week’s cooler temperatures have reminded me just how fickle our North Central PA growing seasons can be: our farmers, whether cultivating vegetables, fruits, or grains for livestock, deal with the craziness of shifting weather patterns constantly, and every growing season consequentially has its own rhythm. This year, the early March warmth and lack of rain was followed by a brittle cold snap in April, and your farmers were scrambling, first, to give those seedbeds enough water to get started, and then, protecting them from the 19 degrees that hit weeks later. It’s week to week as the market gets going each spring to see how crops are progressing and what is ready at any given moment to harvest. That being said, we’ve gratefully received ample rain for the rest of this spring, and as we move toward the official first day of summer, you’ll see more and more produce fill those market tables as each week goes by. We do our best to give you a good idea of what you may find each week, but your best bet is to show up at market every week to see what new delights await you: and if you take the time to talk to your farmers, they can give you the best idea of when you’ll find your favorite long-awaited seasonal whatever!

This week, Bill Callahan, of Cow-a-Hen Farm, has freshly cut pork, freshly dressed chicken, and beef.

It’s going to be a gorgeous one tomorrow; maybe it’s a good day to schedule some extra time for the SVGM~~~ bring your shopping bags and sunglasses and mosey through~~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: Freshly cut pork, freshly dressed chicken, and beef.
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
Broadway Acres Farm: 
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, cucumbers, tomatoes
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted   
Beiler’s Bakery: 
Traditional Amish baked goods
Gemelli Bakery:
Artisan breads, rustic baked goods


Seasonal Recipe
Symon’s Polish Boy Kielbasa Sandwiches
Adapted from foodandwine.com, recipe by Michael Symon, June 2016 
Serves 4
This is a version of a favorite sandwich in Cleveland by celebrity chef Michael Symon. The kielbasa available at Beaver Run Farm deserve to be deliciously highlighted in this hearty sandwich~~~the recipe calls for sautéing the kielbasa, but grilling it would be equally delicious, if not better in this season of outdoor cooking!

Ingredients:
Slaw
2 tablespoons spicy brown mustard
2 tablespoons mayonnaise
1 tablespoon Champagne vinegar
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 pound napa cabbage, cored and shredded (6 cups)
1/2 red onion, thinly sliced
1 garlic clove, minced
1/2 jalapeño, minced
Kosher salt

Mustard Barbecue Sauce
1/2 teaspoon whole coriander seeds
1 cup apple cider vinegar
1 red onion, quartered
1 garlic clove, crushed
1 canned chipotle in adobo, plus 2 teaspoons adobo sauce
2 tablespoons bourbon
1/2 cup spicy brown mustard
1/4 cup yellow mustard
2 1/2 tablespoons pure maple syrup
3/4 teaspoon black pepper
Kosher salt

2 tablespoons canola oil
4 kielbasa (1 pound)
4 hoagie rolls, toasted
French fries, for garnish

Directions:
1. MAKE THE SLAW In a bowl, whisk the mustard, mayonnaise, vinegar, Worcestershire sauce and sugar. Add the cabbage, red onion, garlic and jalapeño, season with salt and toss. Cover and refrigerate the slaw for 1 hour.

2. MAKE THE BARBECUE SAUCE In a small saucepan, toast the coriander seeds over moderate heat, stirring, until fragrant, 2 minutes. Add the vinegar, red onion, garlic, chipotle and
bourbon and bring to a boil. Simmer over moderate heat until slightly reduced, about
5 minutes. Strain the sauce into a heatproof bowl and let cool. Whisk in the adobo sauce,
mustards, maple syrup and pepper and season with salt.

3. In a nonstick skillet, heat the canola oil. Add the kielbasa and cook over moderate heat, turning occasionally, until golden and cooked through, about 10 minutes. Spread some of the mustard-barbecue sauce on the cut sides of the rolls and set a sausage in each roll. Top with the slaw and french fries and serve warm with the remaining barbecue sauce. 


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







Thursday, June 2, 2016

News from the SVGM

It’s early June, and that means school’s out! Most of the surrounding school districts have ended their school year this week, and somehow “school’s out” seems to truly signal the summer season. Though it’s a few more weeks until summer is officially here, the recent warm~~~no, make that hot~~~ weather and the oh-so-long days feel awfully “summery.” The sun is working its magic on, and ripening, our local food crops. In my garden, there’s a heavy, honey-like fragrance at its most potent in the long evening hours. From old-fashioned peonies to roses to honeysuckle to viburnum, my evenings smell incredibly exotic right now; I hope you’re enjoying the burgeoning abundance of late spring, too. 
     We found out last week that Gemelli Bakery out of State College will be back as a regular vendor with the SVGM, beginning this week. They are known for their delicious crusty artisan loaves of everything from sourdough to traditional Italian, with specialty flavors in-between, and some wonderful rustic style baked goods, also. If you’ve not tried their breads, be sure to stop and pick up a loaf—- they won’t disappoint!
     Bill Callahan of Cow-a-Hen Farms, has freshly cut pork and freshly dressed chickens this week. It is a good time to be cooking outdoors!
     Get those shopping bags ready~~~See you at market tomorrow~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: freshly cut pork this week and freshly dressed chickens; frozen beef.
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
Broadway Acres Farm: 
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, cucumbers, tomatoes
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted   
Beiler’s Bakery: 
Traditional Amish baked goods
Gemelli Bakery:
Artisan breads, rustic baked goods
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Seasonal Recipe
Pork Chops with Almond Salmuera
Adapted from foodandwine.com, recipe by Tory Miller, June 2016 
Serves 4
“Brushing pork chops with a flavorful salmuera, or Argentinean brine, while they're cooking adds moisture and seasons the meat to its core. Tory Miller of Madison, Wisconsin's Estrellon also makes a ‘finishing’ salmuera with toasty nuts and herbs to give the meat one more layer of flavor before it's served. This technique can be used for all kinds of meat and fish, and also works flawlessly on vegetables.”

Ingredients:
1/2 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons sherry vinegar
1 shallot, minced
1 garlic clove, minced
Kosher salt
Pepper
1/4 cup marcona almonds, chopped
1 teaspoon minced chives
1 teaspoon minced parsley
1 teaspoon minced mint
1 teaspoon minced cilantro
Canola oil, for brushing
Four 8-ounce bone-in pork rib chops, cut 1 inch thick
Flaky sea salt, for finishing

Directions:
1. In a medium bowl, whisk 1/4 cup of the olive oil and 2 tablespoons of the vinegar with the shallot, garlic, 1 tablespoon of kosher salt, 1 teaspoon of pepper and 1 cup of water. Stir in the almonds, chives, parsley, mint and cilantro.

2. Light a grill and oil the grate. In a small bowl, whisk the remaining 1/4 cup each of olive oil and vinegar with 2 tablespoons of kosher salt, 2 teaspoons of pepper and 1/4 cup of water. Grill the pork chops over moderately high heat, basting frequently with the seasoning salmuera, until browned and an instant-read thermometer inserted in the thickest part registers 140°, 6 to 7 minutes per side.

3. Transfer the chops to a platter and baste with some of the marcona almond salmuera. Sprinkle with flaky salt and serve the rest of the salmuera alongside. 

MAKE AHEAD
Both salmueras can be refrigerated overnight. Stir in the marcona almonds just before serving.

Seasonal Recipe #2
Asparagus Salad with Toasted Walnuts and Goat Cheese
Adapted from foodandwine.com, recipe by Marcia Kiesel, April 2004

A subtly flavored sherry vinaigrette dresses this simple salad yet sophisticated salad~~~~ 

Ingredients
1 cup walnut halves (4 ounces)
1/2 teaspoon fennel seeds
2 pounds medium asparagus
1/4 cup extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
1 large scallion, white and light green part only, minced
1 tablespoon chopped tarragon
1 tablespoon chopped mint
Salt and freshly ground pepper
4 ounces goat cheese, crumbled

Directions
1Preheat the oven to 350°. Spread the walnuts on a small baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a plate to cool, then break the walnuts in half lengthwise.

2. Meanwhile, in a small skillet, toast the fennel seeds over moderately high heat until fragrant and golden, about 20 seconds. Transfer to a work surface and let cool, then finely chop.

3. Pour 1/2 inch of water into a large pot fitted with a large steamer basket and bring to a boil. Discard the tough ends from the asparagus and add the spears to the steamer; cover and steam over high heat until just tender, about 4 minutes. Transfer the asparagus to paper towels and pat dry. Let the asparagus cool to room temperature, then cut on the diagonal into 2-inch lengths.

4. Meanwhile, in a large bowl, whisk the olive oil with the vinegar, scallion, tarragon, mint and chopped fennel seeds. Season with salt and pepper.

5. Add the asparagus and walnuts to the bowl and toss with a rubber spatula. Add the goat cheese. Season with salt and pepper, transfer to plates and serve. 

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