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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, 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



Thursday, March 30, 2017

News from the SVGM

Hello everybody~~

The month of April is literally right around the corner, and the SVGM vendors are getting things ready to open the 2017 outdoor market season. Last Friday we held our annual pre-season meeting, so, yes, we are close!

We have had many inquiries from prospective new vendors, and have sent out many applications in response. Some of the applications are still outstanding, but we are very happy to welcome as a new vendor this season, Gib's Farm, producers of gorgeous cut flowers and specialty produce. Gib's Farm is located in Catawissa, and the photos on their Facebook page are simply stunning! Be sure to check it out: https://www.facebook.com/GibsFarm/
As always, we will be sure to let you know of additional new vendors as we approach our first market. As spring kicks into gear, if any of you know of anyone or any farm interested in joining our lineup, please forward them one of our emails with our contact information below. 

The SVGM's opening day of the outdoor market this year is May 5, 2017, the first Friday in May. This is one week earlier than usual for the past number of years, which shows you just how ready everyone is to get back to market! We're always excited in our anticipation of the new market seasons, and we know you are, too.  

So hang in there~~~ Spring is truly awakening~~~enjoy the unfurling of the brilliant show, and in the meantime wash out your market shopping bags. We're sincerely looking forward to seeing all of you outdoor market-goers soon!

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
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Spinach, mache, garlic salt





Thursday, March 23, 2017

News from the SVGM

Hello everyone~~~

     Ah, sun, sun! I'll take it, and gleefully, too, because it's officially Spring. The snow was beautiful, yes, but I am most certainly ready for the greening of the upcoming season. Enjoy the sunny days when we have them, and enjoy the spring's warm-up as it steadily moves onward. 
     The SVGM will still be inside for a while longer, serving you from within Brook Park Pet Supply, Fridays from 2-5pm. Monique of Grass Roots Farm will be back this week with fresh mache and spinach and her own garlic salt. 
     We've had a great indoor season, thanks to your steady support of our regular winter vendors~~~and we hope to see you tomorrow!

Seasonal Recipe
Baby Spinach Salad with Dates and Almonds
Adapted from http://cooking.nytimes.com, Recipe by Yotum Ottolenghi and Sami Tamimi, Jerusalem: A Cookbook, (Ten Speed Press, 2012)

     This spinach salad got rave reviews all around; it's simplicity belies it's not-so-common key ingredient, sumac, which may require some searching for.  If you can't find it in the spice sections of our better grocery stores, here's the link to a great online source for spices: https://www.penzeys.com. And, as always, the quality of the spinach is key, so try to use the fresh spinach you'll find from Grass Roots Farm, and have extra on hand, because you may be able to use more in this recipe once you toss it all together!~~

Ingredients:
1 tablespoon wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 ounces dates, preferably Medjool, pitted and quartered   lengthwise
Salt
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, divided
2 small pitas (3-1/2 ounces) roughly torn into 1-1/2 inch pieces 
1/2 cup whole unsalted almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
5 to 6 ounces baby spinach leaves
2 tablespoons freshly squeezed lemon juice

Directions:
Put vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.

Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes, and 1/4 teaspoon salt. Set aside to cool.

When ready to serve toss spinach leaves with pita mix in a large bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.

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
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Spinach, mache, garlic salt





     

Thursday, March 16, 2017

News from the SVGM

Hello everyone~~~
      It's been days of digging out for most of us: paths to and from our cars and trucks, paths for the animals, paths to barns, driveways, front landings, paths to greenhouses and bird feeders......But the appearance of the blue sky in the late afternoon yesterday, turned into a sunset that illuminated the snow with salmon pinks and mauves and shadowy undulations that was mesmerizing and peaceful. I was glad I looked out my windows then; the sight caused me to pause and take in the beauty of a true winter wonderland, as inconveniencing as it was. Where I live, the sheer quiet that a good snowfall brings is worth all the work.
     This morning's sunlight is a warmer light throwing blues and grays and yellows;  hopefully it will start to work some of its melting magic~~~ I keep thinking about all that green underneath that eighteen plus inches of snow, and wonder when I'll see it again. Regardless of my poetical waxing, I wish you all safe luck in getting out from under this heavy storm--- I know many of you received much more. It was a heck of a way to be reminded that it's not quite spring yet..........
   The market will be open tomorrow from 2pm until 5pm. Grass Roots Farm sustained some minor damage from the storm, so will not be at market tomorrow, but Monique will be back next week. Cow-a-Hen Farm will have fresh chickens, and boy, is it a good weekend for a roast chicken!
     Looking forward to seeing 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 chickens this week
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Back next week!

Thursday, March 9, 2017

News from the SVGM

Hi everyone!

It's a toss up whether it's been winter or spring these last five  weeks or so, though the calendar still plants us well within winter's bounds~~ the days are marching on regardless, getting longer at each end with more and more light; the daffodils and early tulips are showing showing their green, and local landscapers are taking advantage of the mild days to get ahead of clean-up and pruning. We're not too far away from putting those peas in the ground and sowing early lettuces and greens outdoors, and happily things growing under cover are making some progress!

Monique from Grass Roots Farm emailed to let us know that she'll be at market tomorrow with the first of those fresh late-winter greens~~~and not a moment too soon! I know she's sown dandelion, sorrel, lettuces, and kale, so be sure to stop by early to catch her best selection of whatever is ready to be harvested.

Not surprisingly, we're headed into another dip into winter this weekend, so don't forget to stock up on those roasting and stewing and souping meats and chickens to tide your cold-weather hunger over til the next warm spell.

We're just two months away from the opening of our 2017 outdoor market~~and we so appreciate your support throughout this indoor season. Thank you again, and we hope to 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
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Back this week with greens!