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Welcome to the website for the Susquehanna Valley Growers' Market!

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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, May 18, 2017

News from the SVGM

Hi everyone!~~~

This past week's sunshine felt incredibly good, and these two hot days seem like they're signaling that the threat of cold is now finally past. And tomorrow brings another summer-like day. We've had two great weeks of market so far, and as the days continue their warming and sunning over the next few weeks, expect to see even more of the early spring produce and vegetables that we anxiously await. In the meantime, get your fill of the local asparagus, spinach, and lettuces that are so fresh-tasting and invigorating on our plates this time of year.

Bill Callahan has freshly cut pork and freshly dressed chickens this week, so get out there and do some grilling tomorrow or Saturday or both~~~

Bring your shopping bags and free up an hour to attend the market ~~ we're back to our summer hours of 2-6pm. Get ready for a lovely market day: we'll see you tomorrow!

This week at market:
Weaver's Hydroponics: 
Asparagus, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry:  Freshly cut pork and freshly dressed chicken this week
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, produce, greens, plants
Quaff Meadows:
Eggs, rhubarb, spring onions, honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups and barbecue sauces, mustards, seasonal pesto
Wild for Salmon: First Friday of each month~
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, asparagus, eggs
Fasta & Ravioli Co.: Every other week through August~
Handmade fresh pastas
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Becky Zimmerman:
Seasonal vegetable plants
Gib's Farm:
Cut flowers, greens, herbs, asparagus
Livin Dreams Farm: 
Oyster mushrooms, mushroom growing kits

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Greek-Style Lamb Burgers with Yogurt-Cucumber Sauce

Adapted from http://www.foodandwine.com
Recipe by Steven Raichlen
Serves 4

An alternative burger idea for the gorgeous grilling weather we'll have this weekend! You can find ground lamb, tomatoes, cucumbers, and lettuces at the SVGM vendors' stands~~~

Ingredients:
1 1/2 pounds ground lamb
1 small onion, minced
1 garlic clove, minced
3 tablespoons finely chopped mint
3 tablespoons finely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
Olive oil, for brushing
4 pocketless pita breads or nan, about 8 inches in diameter
4 romaine lettuce leaves
4 thin tomato slices
4 paper-thin red onion slices
Yogurt-Cucumber Sauce

Directions:
In a medium bowl, lightly knead the ground lamb with the onion, garlic, mint, parsley and 1 scant teaspoon each of salt and pepper. Shape the meat into 4 long oval patties about 1/2 inch thick, and transfer them to a plate lined with plastic wrap. Lightly brush the burgers with olive oil.

Light a grill. When the fire is medium hot, brush the grate with olive oil. Grill the lamb burgers for about 12 minutes, turning once, for medium meat. Move the burgers away from the heat and grill the pita until lightly toasted on both sides, about 1 minute.

Set the burgers on the pita breads and top them with the lettuce, tomato, onion and a spoonful of Yogurt-Cucumber Sauce. Fold the pitas over the burgers and serve right away, passing the remaining yogurt sauce alongside.

Yogurt-Cucumber Sauce
Recipe by Matthew Kenney
Makes 3 cups

Ingredients:
1 large seedless cucumber, peeled and finely diced
2 cups plain low-fat yogurt
2 tablespoons honey
2 teaspoons finely shredded fresh mint
2 garlic cloves, minced
1 teaspoon olive oil
Pinch of cayenne pepper
Kosher salt
Directions:
In a medium bowl, combine the cucumber, yogurt, honey, mint, garlic, olive oil, and cayenne. Refrigerate for at least 1 hour or overnight. Season with salt just before serving.

  



Thursday, May 11, 2017

News from the SVGM

Hi everyone!~~~

We had a remarkably good opening day last week given the volatile weather conditions throughout the valley; as the day unfolded, I heard quite a few stories of storm damage, so I hope all of you were safe, and experienced minimal consequences. A few of our expected vendors were absent due to the unpredictability and strength of the storms that blew through. We've had an awful lot of rain during this cool, long spring this year, and warmer weather looks like it's in the offing. But it's lush and ridiculously green out there, and soon the farmers will be able to safely seed in those hot weather crops. So enjoy this temperate time while we have it: it's great, comfortable weather for working outdoors!

Tomorrow's market will hopefully be drier, so be sure to plan to stop by. It's asparagus season, and there is nothing sweeter than fresh-picked, locally grown asparagus~~~big beautiful stalks, unlike anything you'll see from Mexico, so stock up, and eat your share while it's available. You'll also find lots of rhubarb for jams and pies and galettes and sauces, and nourishing fresh greens of all kinds for the best salads of the year: the first ones made with the local lettuces and greens!

Our newest vendors, Gib's Farm and Livin Dreams Farm, have beautiful cut flowers and astounding looking oyster mushrooms, respectively; stop by to meet our newest growers and learn about their farms, and to simply say welcome~~~

This week, I offer you two seasonal recipes: one for asparagus, and another for oyster mushrooms, just in case you're not sure what to do with all the abundance!

Get ready for a lovely market day: we'll see you tomorrow~

This week at market:
Weaver's Hydroponics: 
Asparagus, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, produce, greens, plants
Quaff Meadows:
Eggs, rhubarb, spring onions, honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups and barbecue sauces, mustards, seasonal pesto
Wild for Salmon: First Friday of each month~
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, asparagus, eggs
Country Lane Pastries:
Traditional Amish baked goods
Fasta & Ravioli Co.: Every other week through August~
Handmade fresh pastas
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Little Red Hen:
Microgreens, produce
Becky Zimmerman:
Seasonal vegetable plants
Gib's Farm:
Cut flowers, greens, herbs, asparagus
Livin Dreams Farm: 
Oyster mushrooms, mushroom growing kits

Seasonal Recipe
Grilled Asparagus with Caper Salsa

Adapted from http://cooking.nytimes.com
Recipe by Yotam Ottolenghi
Serves 6
Simply grilled asparagus elegantly presented with a goat cheese and caper "salsa"~~~

Ingredients:
3 bunches asparagus, approximately 1 pound, woody ends trimmed and discarded
2 tablespoons extra-virgin olive oil
 Kosher salt and freshly cracked black pepper to taste
¼ cup capers, ideally small, drained, rinsed and patted dry
 Grated zest of 1 lemon
2 teaspoons lemon juice
1 small garlic clove, peeled, crushed and minced
⅓ cup parsley leaves, roughly chopped
½ cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre

Directions:
Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.

Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.

Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

Oyster Mushroom, Garlic, and Green Onion Saute
Adapted from http://juliasalbum.com
Recipe by Julia's Album
Serves 4

This type of relatively simple saute is one of the best ways to experience the full flavor of a specialty mushroom like the oyster mushroom. This is a meaty mushroom, and holds up to the sautéing well. This is a great side dish, but the mixture can also be used as part of a pasta or risotto, or try topping grilled slices of a crusty artisan bread. Enjoy the deliciousness!

Ingredients:
2 tablespoons olive oil
1 pound oyster mushrooms
4 garlic cloves, minced
4 green onions,finely chopped
Salt and pepper

Directions:

Heat olive oil in a large skillet on medium heat until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat a bit and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms to generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.

If there is too much liquid in the pan, cook for 1-2 more minutes uncovered, on medium heat, to let extra moisture evaporate.

When mushrooms are completely cooked, add half of chopped green onions to the mushrooms, mix and season the mushrooms with salt and pepper.

When serving, top each serving with the remaining chopped green onions.


  

Thursday, May 4, 2017

News from the SVGM

Our outdoor market season begins tomorrow!
Outdoor hours: 2-6pm


Hi everyone!~~~

It always feels so good to announce this: the SVGM outdoor market opens tomorrow! And in true spring fashion, the day may look a bit rainy at this point, but as you all know by now, that has rarely hampered any of us in any way. Rain makes everything grow!

The abundance of fresh greens you'll see~~~ from lettuces to kale to chard to arugula to spicy mesclun mixes and spinach~~~ alone is tempting enough for someone like me: I think I'm the proverbial part-rabbit in my need for salads, and the quality and diversity of greens available these days is, quite simply, beautiful!

But come also for the asparagus, fresh eggs, artisan cheese, fresh spring flowers, fresh BBQ sauces; Beaver Run Farms will have fresh chickens, too, this week~~~~and so much more! Come to welcome your favorite vendors back, and come to welcome our new ones. Come to load up those shopping bags with the local abundance that this market has to offer, even in these early, often chilly wet days of spring.

Yes, come to market tomorrow to celebrate all that spring is: the SVGM is the perfect place to honor the growing season that brings us such incredible, soul-nourishing, locally produced food~~~

We are so looking forward to seeing you all again!

Email us at svgmarket@gmail.com
Like us on Facebook
Visit our website at:
http://growersmarket.blogspot.com

Seasonal Recipe
Grilled Roast Chicken With Spinach-Ricotta Crostini

Adapted from http://cooking.nytimes.com
Recipe by Melissa Clarke

This recipe calls for a whole chicken which is splayed open to grill outdoors in a cast-iron skillet. The results sound delicious, but you could easily simplify by seasoning and grilling the chicken parts you like: the spinach crostini will make a wonderful side accompaniment for both!

Ingredients:
2 teaspoons kosher salt, more as needed
½ teaspoon black pepper
¼ teaspoon high-quality chile powder (ancho or New Mexican are nice)
 Finely grated zest of 1 lemon (save the zested lemon to juice over the crostini)
1 whole chicken (3 1/2 to 4 pounds), patted dry
 Extra-virgin olive oil, as needed
2 garlic cloves, thinly sliced
2 anchovies (optional)
 Pinch red pepper flakes
1 pound mature spinach leaves, cleaned (12 cups)
1 cup chopped dill
4 slices crusty country-style bread, 1/2-inch thick
 Fresh ricotta, for serving
Directions:
In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.

Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).

Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.

Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.

Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.

Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn’t get too dark; it will continue to brown even as it cooks over indirect heat. You’re looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.

Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You’ll need to keep your eye on the grill heat as you cook. If you’ve got a thermometer on your grill cover, you’re looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it’s not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.

Transfer chicken from the skillet to a cutting board, and tent with foil to rest.

Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.

Place bread slices on grill and cook until lightly charred, about 1 minute per side.

To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.

 










Thursday, April 27, 2017

News from the SVGM

Our outdoor market season begins
Friday, May 5!


Hi everyone!~~~

I often write about the crazy unpredictability of our Central PA weather, but somehow, someway, each and every year, we break into a day like yesterday, where the weather gods deliver the penultimate, utterly breathtaking, Spring day.

The afternoon broke into a sunny and vibrant energy that brought everyone outside by the end of the day: it's almost like we don't quite know what to do with these days, they can be so beautiful~~~yardwork? errands? running and biking? ~~~definitely lots of mowing! How to best take advantage of the couple of gorgeous spring hours at the end of our day: hours that we know are beautifully fleeting in their seasonality.......

And then, I opened an email from Bill Callahan, our own Cow-a-Hen guy~~ an evening email that made me go outside one more time and breathe in another long moment of the spring in my garden:  he had been sitting (and I quote) "on the tailgate of my truck, surrounded by lush green grass, apple blossoms, and lilacs,..."  I, too, have sweet-smelling apple blossoms that are lightly dropping their petals onto my walkway and around my roses; I, too, have thick grass, fervently growing and in need of mowing, but it is astoundingly, lushly, green; I, too, have old lilacs that are beginning to burst with fragrant blooms~~ and my tulips are incredible this year for some unknown reason. Thank you, Bill, for the inspiration last evening, and the reminder to stop and enjoy it all......

Also from his email: "I am convinced that grilling season has truly arrived....For my plate tonight, it's grilled, all pork hot dogs and fresh salad." Yes, many of us may grill year-round now, but there is truly nothing like grilling outside when Spring has hit its stride. And Bill will have freshly cut beef and ground beef this week, as well as frozen hot Italian grillers.

Beaver Run Farms also has a great selection of grilling cuts of pork and chicken, including sausages and kielbasa, and Stone Meadow Farm has a variety of cuts of beef, too.

Grass Roots Farm will make their last market appearance tomorrow until the next indoor season: Monique will have radishes, lettuce and spinach, chard and kale, as well as garlic salt, pickled garlic scapes and blackcurrant jelly. Yum! There's nothing like the first greens and radishes of spring. And she's already planting for the next "winter" market season, including some very cool roots like burdock, along with her parsnips, beets, etc.  Be sure to stop by to wish Monique well; she'll be having her baby soon, too! And be sure to thank her: she has added an incredibly bright presence to this indoor market, as well as a thoughtful and healthily delicious selection of winter produce.

Again, the list for the 2017 SVGM season, which begins next Friday, May 6~~~
Our 2017 SVGM Vendors:
Weaver's Hydroponics: 
Asparagus, raspberries, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, produce, plants
Quaff Meadows:
Eggs, produce, lamb
Garden Secrets:  PA Preferred
All natural ketchups and barbecue sauces, mustards, seasonal pesto
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards: Beginning in summer
Seasonal fruits
Broadway Acres Farm:
Seasonal produce
Country Lane Pastries:
Traditional Amish baked goods
Fasta & Ravioli Co.: Every other week through August
Fresh pastas
Giselle's Breads:
Breads, biscottis
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Little Red Hen:
Microgreens, produce
Gib's Farm: New vendor
Cut flowers, produce
Livin Dreams Farm: New Vendor
Mushrooms, mushroom growing kits

See you tomorrow inside Brook Park Pet Supply~~~next week we move outside!

Thursday, April 20, 2017

News from the SVGM

Our outdoor market season begins
Friday, May 5!


Hi everyone!~~~

It's smelling awfully good outside after last night's rain here; though it's cloudy and a bit cool and misty, this past week has furthered Spring's beginnings beautifully with blooming bulbs and thick growing grass and the leafing out of trees and shrubs. I even had a robin chirp at me and my mug of coffee early this morning~~ he was sitting in my still-leafless sweet bay magnolia tree with a bunch of dried grass in his beak. He then flew into the neighboring viburnum, I assume to deliver his gathered nest material. I love moments like that......

And with just a couple of weeks until our outdoor market opening, we have our list of vendors for the 2017 SVGM season. We are excited how this market has taken hold and continues to grow, and we hope you are, too! Most of last year's vendors will be with us again, as well as some new ones. There are some specifics to some of our vendors' attendance schedules, and I've notated that next to their names in the following list. We welcome back Fasta & Ravioli Co.~~they've had a long road back from a major fire last year, and we're so glad to have them with the SVGM again. They will be attending every other week through the month of August. And Wild for Salmon will again be here the first Friday of each month: the beginning of the season, until they run out of salmon, and then returning late August with the new season's catch. Everyone is looking forward to the earlier start of market, anxious to inaugurate this upcoming season, as I remind you all that this year's outdoor season opens Friday, May 5.

Our 2017 SVGM Vendors:
Weaver's Hydroponics: 
Asparagus, raspberries, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, produce, plants
Quaff Meadows:
Eggs, produce, lamb
Garden Secrets:  PA Preferred
All natural ketchups and barbecue sauces, mustards, seasonal pesto
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards: Beginning in summer
Seasonal fruits
Broadway Acres Farm:
Seasonal produce
Country Lane Pastries:
Traditional Amish baked goods
Fasta & Ravioli Co.: Every other week through August
Fresh pastas
Giselle's Breads:
Breads, biscottis
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Little Red Hen:
Microgreens, produce
Gib's Farm: New vendor
Cut flowers, produce
Livin Dreams Farm: New Vendor
Mushrooms, mushroom growing kits

This week, look for our regular vendors inside: Beaver Run Farm, Cow-a-Hen Farm, Stone Meadow Farm, and Grass Roots Farm. Monique has spinach, mixed greens, lettuce heads, radishes, chard and kale, and may even have some fresh eggs on hand. She still has pickled garlic scapes and jars of her delicious black currant jams and jellies, too.

We look forward to seeing you!




Thursday, April 13, 2017

News from the SVGM

These are the mornings and days that remind us just why we so anxiously wait for spring: chilly beginnings, days warming into the sixties with brilliant sun or nourishing rain, the occasional spike of summer heat, and longer and longer evenings in which to enjoy it after work! And whether you check on your garden's growth or prop your feet up with a glass of wine at day's end, enjoy all that spring brings with its incredibly recharging energy.

I want to give a hearty shout-out to the regular vendors who have been a part of this year's indoor market season; they have made their products available through the darkest and coldest months of the year, with welcome smiles and  bits of conversation for everyone who stopped by, as well as continuing encouragement that, yes, there will be abundant produce once again! Bill and Steve and Brian and Monique have been committed to making this phase of the Growers' Market work for all of us~~~ make sure you thank them for their dedication next time you see them. And thank you to all of our customers who have diligently supported this "winter" market. Without you, they'd have no reason to be here!

Monique (Grass Roots Farm) will have spinach and mixed lettuces and garlic scapes~~~ yay!~~~ tomorrow. Look below to the Seasonal Recipe section to find some suggestions on how to use these delicate beauties. It is a holiday week and weekend for many of us, too, so be sure to stop by for the freshest of meats and poultry and leafy sweet produce to fill out your family's holiday meals.

We look forward to seeing you tomorrow~~ and many blessings for a beautiful holiday weekend!


Seasonal Recipe
Garlic Scape Pesto
Adapted from http://www.seriouseats.com, Recipe by Caroline Cope

Garlic scapes can be somewhat of a spring obsession for those who have learned what to do with them, and as beautiful as these spiraling shoots are on the vendor table, knowing how to cook with them is key. And remarkably simple, as the scapes can be substituted in many ways in your favorite recipes. Indeed, there are many more suggestions for scapes than actual recipes, such as substituting them for the garlic in hummus, sautéing them as an addition to pasta and frittatas, even stirring them after roasting them into mashed potatoes..... But one of the most lauded ways of using them is to make pesto, and so each spring I find another garlic scape pesto recipe to try. And pesto freezes beautifully: it is one of the easiest ways to perk up your culinary life in the middle of winter!  Following the recipe is a short paragraph from seriouseats.com on the best way to grill them, which sounds equally delicious to me~~~ have fun!

Ingredients:
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese

*Or use half scapes and half herbs such as
basil, dill, and chervil

Directions:
In a small, dry pan over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt and pepper in a food processor and pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the olive oil is incorporated, transfer the pesto to a bowl, and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

On grilling garlic scapes:
"Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes."


Thursday, April 6, 2017

News from the SVGM

Hi everybody~~

Today's rain and coolness reminds us that we're still in the days of early spring; I forget how fickle April can be, I get so excited and hopeful when that calendar says "First Day of Spring...."

But, hey, you can still start to feel like you're eating more Spring-like from the Growers' Market. This weekend just may bring some sunny days as things warm up once again, and after those long hours of cleaning up the yard and garden, and, (dare I say it?), maybe even the first mow, what better way to rejuvenate from all that seasonal labor than to grill a local steak or burger or chop, and toss together the freshest local spring greens salad you can, all from the market, and all from those farmers you've come to know and love! In fact, Bill Callahan will have freshly cut pork and freshly dressed chicken tomorrow: see?~ perfect timing for the weekend's grillings.

Yep, Spring is actually here~~~ and you never know what you'll find during these last weeks of the indoor SVGM as the growing season keeps growing~~~ including surprise visits from our other vendors and produce that they may have been able to harvest earlier than expected. So start making the SVGM your regular Friday stop again, and help us celebrate the approach of another beautiful local foods growing season~~~

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: this week, freshly cut pork and freshly dressed chicken
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Spinach, mache, spring greens, garlic salt