.

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 15, 2020

News from the SVGM



Hi everyone~

This Autumn has turned out to be a rather beautiful one! In spite of the months of drought, there are some gorgeous colors out there, and this week has been the "peak" for our immediate area. The brilliant daytime sun, as it crosses the horizon in its lowering path, reflects Fall's colors in a deep, enriched glow. This is the most invigorating time of year to work and play outdoors, then move inside as the sun sets and the cool air moves in, and nourish ourselves with the warmer, heartier meals of the season.

 This change of season brings intermittent chills and warmth and cold rains. Help strengthen your immune system by nourishing it well: shop the SVGM for the very best of fresh, local produce, conscientiously raised meats and poultry, handmade raw-milk cheeses, and craft beer. 

This week Bill Callahan of Cow-a-Hen Farm will have fresh ducks, chickens, and turkey.

Brian Futhey, Stone Meadow Farm, will have fresh Camembert.

Feel free to text Bill and Brian to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal: fresh Camembert this week
Cow-a-Hen Farm: 
Beef, Pork and Chicken: fresh ducks, chicken and turkey.
Marousi Farm:
Fresh Seasonal Produce, including tomatoes, onions, peppers, cabbages, apples, potatoes, beets, winter squash, pumpkins, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including heirloom potatoes, garlic and garlic braids, spicy greens, winter squash, hot peppers, celery, and handmade lemonade.
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer

Seasonal Recipe
One-Skillet Roasted Butternut Squash with Spiced Chickpeas
Adapted from http://epicurious.com
Recipe by Claire Saffiz, from Bon Appetit 2017
Serves 4

Roasting a squash whole is an easy way to avoid the chore of having to peel the squash; make sure you roast it a bit ahead of time to allow it to cool to handle. Add some naan to accompany this delicious and complex vegetarian dish~

Ingredients:
1 small butternut squash (about 1 1/2 pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves (1 finely grated, 4 chopped)
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided, plus more for drizzling
1 (15-ounce) can chickpeas, rinsed, patted dry
1 medium onion, chopped
2 tablespoons vadouvan or curry powder
2 radishes, trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tablespoons pomegranate seeds (optional)

Directions:
Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.


Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/
































 








Thursday, October 8, 2020

News from the SVGM



Hi everyone~

As fall breezes its way in this month, our appetites turn to the comfort and sustenance of long-simmered soups and chilis and oven-roasted meats and poultry and potatoes. The cooler feel of the season urges a heartier way of eating, and the Growers Market has the foods to help you through this transition~

Autumn brings abundant harvests amid the intermittent chills and warmth that accompany this change of season; eating as locally and freshly as possible is still one of the prime ways to strengthen your immune system ahead of the indoor Winter season. The SVGM has the very best of fresh, local produce, meats and poultry, raw-milk cheeses, and craft beer. Nourishment of the very highest quality ~ from our conscientious farmers at the SVGM straight to your kitchens. Everything that is sold here is produced, raised, or grown by the vendors selling the products. 

This week Bill Callahan of Cow-a-Hen Farm will have fresh chicken and turkey.

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: fresh chicken and turkey
Marousi Farm:
Fresh Seasonal Produce, including tomatoes, onions, peppers, cabbages, apples, potatoes, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including heirloom potatoes, sweet potatoes, garlic and garlic braids, spicy greens, winter squash, hot peppers, celery, and peach/ watermelon lemonade.
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer

Seasonal Recipe
Roast Chicken With Maple Butter and Rosemary 
Adapted from http://cooking.nytimes.com
Recipe by Colu Henry
Serves 4

The perfect fall roasted chicken recipe: Be sure to make some roasted or mashed potatoes to spoon the flavorful juices over!

Ingredients:
1 (3 ½ pound) whole chicken
Kosher salt and black pepper
2 to 3 rosemary sprigs, plus 2 ½ teaspoons finely chopped rosemary
4 tablespoons unsalted butter
2 tablespoons maple syrup

Directions:
Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird’s cavity.

In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s OK.

Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.



Email us at svgmarket@gmail.com 

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

































 








Thursday, October 1, 2020

News from the SVGM



Hi everyone~

It is a beautiful, breezy, first day of October, and Autumn seems to have settled in early this year. Leaves are coloring and dropping, a good dose of rain refreshed much of the Valley, and tonight's Harvest Moon ~officially full at 5:05pm~  should shine brilliantly  this early evening. The magical feel of Fall is upon us, as the growing season begins its mystical winding down and in, and a second full Blue Moon shows itself on Halloween.

Early Autumn brings abundant harvests amid the often blustery chills that accompany this change of season; eating as locally and freshly as possible is one of the prime ways to strengthen your immune system ahead of the indoor Winter season. The SVGM has apples, garlic, sweet potatoes, spicy greens, potatoes, peppers, onions, and winter squash, along with the very best of local meats and poultry, raw-milk cheeses, and craft beer. The nourishment from fresh, local, and sustainably raised and produced foods is of the very highest quality ~ from our conscientious farmers at the SVGM straight to your kitchens. Everything that is sold here is produced, raised, or grown by the vendors selling the products. 

This week Bill Callahan of Cow-a-Hen Farm will have fresh chickens, chicken parts, and turkey.

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken:  fresh chickens, chicken parts, and turkey
Marousi Farm:
Fresh Seasonal Produce, including tomatoes, onions, peppers, cabbages, apples, potatoes, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including heirloom potatoes, sweet potatoes, garlic and garlic braids, spicy greens, winter squash, hot peppers, celery, and peach/ watermelon lemonade.
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer

Seasonal Recipe
Savory Apple Thyme Tart 
Adapted from http://lepetiteats.com
Makes 2 Individual Single Serving Tarts

Ingredients:
1 batch store bought or home made pie dough (1 roll of store bought pie dough is enough for two individual 6-inch tarts)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion sliced into thin rings
½ cup crème fraîche
1 teaspoon Dijon mustard
1 cup shredded Cheddar or Gruyere cheese, or a blend
½ tablespoon fresh thyme leaves chopped, plus more for garnish
1 apple, cored and thinly sliced
Salt and freshly ground pepper

Directions:
On a lightly floured surface, roll out the dough and press into two six-inch tart pans, trimming off excess. Refrigerate until firm, about 30 minutes.

Preheat oven to 375°. Line the dough with parchment paper and top with pie weights or dried beans. Bake for 20 minutes. Remove the parchment and weights. Continue baking until the crust is golden brown and crisp, about 10 minutes more.

Transfer tart pans to a wire rack and let cool slightly. Reduce the oven temperature to 350°.

Meanwhile, make the filling: In a skillet over medium heat, melt the butter with the olive oil and swirl the pan to combine. Add the onions and cook until lightly browned and starting to caramelize, about 8 minutes per side. Remove from heat.

In a small bowl, stir together the crème fraîche and mustard and spread evenly over the crust. Sprinkle with half of the cheese and the thyme. Arrange the apple slices and onions on top. Sprinkle with the remaining cheese and season with salt and pepper.

Bake on the top oven rack until the pastry is golden and the cheese is melted, about 15 minutes. Let cool for 10 minutes, then garnish with thyme, cut into slices and serve.
.

Email us at svgmarket@gmail.com 

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/








































Thursday, September 24, 2020

News from the SVGM

 




Hi everyone~

Wishing you all a happy Autumn! The mornings are cool, the evenings are crisp and clear~ take some time to appreciate the early night sky tonight and tomorrow as the moon waxes into fullness: Mars shines a bright, shimmery red in the East, and Jupiter and Saturn offer their brilliance in the South, close to the glowing moon.

Autumn brings abundant harvests, and eating as locally and freshly as possible is one of the prime ways to keep yourself healthy. The SVGM has apples, garlic, celery, sweet potatoes, tomatoes, spicy greens, potatoes, peppers, onions, the last of the zucchini and bright purple eggplant. The nourishment from fresh, local, and sustainably raised and produced foods is of the very highest quality ~ from our conscientious farmers at the SVGM straight to your kitchens. Everything that is sold here, from veggies to cheese to meats to beer, is produced, raised, or grown by the vendors selling the products. 

Bill Callahan will be on vacation this week.

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: Vacation~ see you next week!
Beef, Pork and Chicken
Marousi Farm:
Fresh Seasonal Produce, including zucchini, tomatoes, onions, peppers, eggplant, apples, potatoes, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including heirloom potatoes, cherry tomatoes, Japanese sweet potatoes, garlic and garlic braids, arugula, endive, hot peppers, eggplant, celery and peach/ watermelon lemonade.
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
Greek-Style Eggplant Stew

Adapted from http://themediterraneandish.com
Serves 6

An easy, satisfying, vegan stew, flavored with fragrant Mediterranean spices, that is delicious hot or at room temperature. This stew would be equally wonderful using the last of the season's zucchini, or the winter squash, such as acorn and butternut, that is coming to the vendor tables~

Ingredients:
1.5 lb eggplant, cut into cubes
Kosher salt
Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)
1 large yellow onion, chopped
1 green bell pepper, stem and innards removed, diced
1 carrot, chopped
6 large garlic cloves, minced
2 dry bay leaves
1 to 1 1/2 tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28-oz can chopped tomato (or substitute 2-3 cups chopped fresh tomatoes)
2 15-oz cans chickpeas, reserve the canning liquid
Fresh herbs such as parsley and mint for garnish

Directions:
Heat oven to 400 degrees F.

Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to “sweat out” any bitterness. Rinse with water and pat dry.

In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.

Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)

When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Email us at svgmarket@gmail.com 

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/









































Friday, September 18, 2020

News from the SVGM

 Hi everyone~

We are but five days away from the Autumn Equinox and the start of the fall season. It feels uncannily as though fall has already moved in as we wake up to temperatures in the forties and move through breezy seventy-degree days. The cooler temperatures have helped the dry landscape and gardens, and the lower light has begun to beautifully backlight the trees and evolving seed heads.

Now is a great time to shore up those immune systems, for the cold indoor season is inevitably ahead. Autumn brings abundant harvests, from the last of the warm weather produce to the cool weather produce, and eating as locally and freshly as possible is one of the prime ways to keep yourself healthy. The nourishment from fresh, local, and sustainably raised and produced foods is of the very highest quality ~ from our conscientious farmers at the SVGM straight to your kitchens. Everything that is sold here, from veggies to cheese to meats to beer, is produced, raised, or grown by the vendors selling the products. 
This offers ample opportunity to learn about where your food comes from~ And your ongoing support of the Valley's local food producers is also invaluable~

Bill Callahan will have fresh ducks, chickens, turkey, and chicken parts this week; stop and stock up from him~ he won't be at market next week!  He is also beginning to take orders for fresh goose~

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: Fresh ducks, chickens, turkey, chicken parts; order ahead for fresh goose
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, cantaloupes, watermelons, sweet corn, green beans, potatoes, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including heirloom potatoes, cherry tomatoes, Japanese sweet potatoes, garlic and garlic braids, arugula, endive, hot peppers, eggplant, celery and peach/ watermelon lemonade.
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
One-Skillet Lemony Chicken with Fennel and Tomatoes

http://www.bonapetit.com
Recipe by Andy Baraghani
Serves 6

Ingredients:

6 skin-on, bone-in chicken thighs (about 2 lb. total)
Kosher salt
2 Tbsp. plus ¼ cup extra-virgin olive oil
1 fennel bulb
2 medium shallots
1 large heirloom tomato or beefsteak tomato
1 lemon
Freshly ground black pepper
Toasted crusty bread for mopping up the sauce

Directions:
Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt.

Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That's right: Those chicken thighs are going into a cold pan, and then you turn the heat on. Trust!) Cook, rotating skillet to encourage even browning, until opaque around the edges and skin is deeply golden brown, 8–11 minutes. Transfer skin side up to a plate.

Meanwhile, do some prep: First, remove fennel fronds from fennel bulb and reserve for making the sauce. Cut fennel head in half lengthwise. Place halves cut side down on cutting board, then cut each half into ½" wedges.
Peel and slice 2 shallots into quarters lengthwise.
Cut 1 tomato crosswise into ½" rounds.
Trims ends off 1 lemon. Cut half of the lemon into thin rounds (about ⅛"). Reserve remaining half of lemon for later.

Adjust heat to medium-high and add sliced fennel, shallots, and lemon rounds to skillet. Cook, stirring occasionally, until fennel just begins to soften, about 4 minutes. Season with salt and pepper and give mixture another stir. Remove skillet from heat.

Arrange tomato rounds and chicken over fennel mixture; season with salt and pepper.

Transfer skillet to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into thickest part near the bone should register 165°), juices run clear, and vegetables begin to caramelize around edges of pan, 16–20 minutes. Carefully remove skillet from oven and let rest 5 minutes.

While chicken is roasting, finely chop reserved fennel fronds until you have about ¼ cup.

Squeeze juice from reserved lemon half into a small bowl. Add chopped fronds to bowl and stir in remaining ¼ cup oil; season with salt and pepper.

Spoon fennel oil over chicken and serve with toast alongside.



Email us at svgmarket@gmail.com 

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/








































Thursday, September 10, 2020

News from the SVGM



 

Hi everyone~

Though it has been an incredibly dry summer this year, the one upside is that the weather has allowed ample opportunity in this day and age of Covid to socialize safely outdoors, from family picnics and small friendly gatherings to dining at local eateries on beautifully appointed patios.

As we move through these late summer weeks toward the official start of Autumn, now is a great time to shore up those immune systems even further, for the cold indoor season is inevitably ahead. Shopping at the Susquehanna Valley Growers Market is one of the prime ways to keep yourself healthy: the nourishment from fresh, local, and sustainably raised foods is of the very highest quality ~ from conscientious farmers in our Valley straight to your kitchens. 

The SVGM provides safe, fresh, and optimally nutritious foods from small local farms and artisan producers; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about where your food comes from~ And your ongoing support of the Valley's local food producers is also invaluable~

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, cantaloupes, watermelons, sweet corn, green beans, potatoes, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including garlic braids, heirloom potatoes, cherry tomatoes and large tomatoes, watermelon, celery, hot peppers, arugula, basil, flavored lemonades
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
Watermelon, Feta and Charred Pepper Salad

Adapted from http://foodandwine.com
Recipe by Walker Stern
Serves 4-6


Ingredients:

1 pound watermelon, cubed (1-inch pieces; from one 3-1/4 pounds watermelon)
2 cucumbers, peeled and cut into 3/4-inch dice
1/4 cup very thinly sliced red onion
1-1/2 tablespoons sherry vinegar
1/2 teaspoon gochugaru (Korean chile powder) or Aleppo pepper 6 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
20 small to medium peppers (4 ounces), heat of your choice 
20 pitted kalamata olives, halved
4 ounces feta, crumbled
1 cup lightly packed watercress leaves or other greens
2 tablespoons minced cilantro
2 tablespoons finely chopped dill

Directions:
In a large glass or ceramic baking dish, gently toss the watermelon, cucumbers, red onion, vinegar, gochugaru and 1/4 cup of the olive oil. Spread in an even layer and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the peppers and cook over high heat, tossing, until charred in spots and crisp-tender, about 2 minutes. Transfer the peppers to the above baking dish  and toss.

Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro and dill. Serve right away.



Email us at svgmarket@gmail.com 

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/





























































Thursday, September 3, 2020

News from the SVGM


Hi everyone~

The past week of cooler temperatures and doses of rain have certainly helped our overall comfort. We send our blessings to those of you who dealt with the scare of downed trees and property damage in the swathe of the microburst, and hope you and your loved ones are safe and recuperated. Though it's just the beginning of September, it certainly has that autumn-like feeling already. Enjoy the beauty that is late summer!

It is also Labor Day weekend, that weekend that serves to signal the end of summer and the imminence of fall; that last "picnic weekend" of the season, that last grilling gathering of summer.
Cow-a-Hen Farm will have fresh chickens and turkey this week, and hamburger patties to throw on those grills. And don't forget that grilling makes the fresh vegetables of the season taste delicious, too: the high heat seals in moisture and concentrates the natural sugars~ summer squash and peppers never tasted so good!

The SVGM provides safe, fresh, and optimally nutritious foods from small local farms and artisan producers; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about where your food comes from~ And your ongoing support of the Valley's local food producers is also invaluable~

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: Fresh Chickens and Turkey; Hamburger Patties
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, watermelons, sweet corn
Tarsa Family Farm:
Fresh Seasonal Produce, including cucumbers, summer squash, heirloom garlic, heirloom potatoes, green beans, celery, basil, tomatoes, melons
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
Cheesy Potato, Corn, and Zucchini Galette
Adapted from http://www.flourishingfoodie.com
Serves 6

Galettes can be a quick way to a light but satisfying dinner, or a rustically elegant side dish to grilled or roasted meats and poultry, not to mention another way to use the surplus of zucchini! Either way, the only other thing you need is a salad~

Ingredients:
For the pastry, or use your favorite recipe or frozen crust:
2 1/4 cups all-purpose flour
1/2 cup grated Parmesan cheese
1 tsp coarse salt
1 1/2 sticks cold unsalted butter, cubed
1 egg yolk
1/4 - 1/2 cup ice water

For the filling:
1 tbsp butter
2 medium potatoes, peeled and chopped
1 cup corn
2 small zucchinis, chopped
7 white mushrooms, chopped
salt and pepper
1 cup cheddar, shredded

Directions:
In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the shredded cheddar on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.

In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash. Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th's and serve warm.

                                     Finally some grass to graze
                                        on Stone Meadow Farm


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