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Welcome!

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

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Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, January 16, 2020

News from the SVGM

Indoor winter market hours 2pm to 5pm


                                   Breakfast time on Cow-a-Hen Farm


Hi everyone~

The SVGM Indoor Market continues every Friday, and as the wind gusts in our next extended winter chill, be sure to keep the market in mind for the best meats and poultry and handmade raw-milk cheeses for the bases of your warming cold-weather meals.

Stay warm and nourished so you can stay healthy during this winter season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, cozy, convenient space within Brook Park Pet Supply.
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 Poultry

                             
Email us at svgmarket@gmail.com 
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Thursday, January 9, 2020

News from the SVGM

Indoor winter market hours 2pm to 5pm

Hi everyone~

As I crunched through the remains of Tuesday's magically beautiful snow today, I thought about how sustaining those moments of natural beauty truly are, especially through the cold and dark season of Winter. And as we move out of this cold toward a warmer, wetter (yet still Winter) weekend, I wish for you all those moments of beauty Nature's seasons offer, and the moments to stop, if ever so briefly, and take them in~~~

The SVGM Indoor Market continues every Friday: Bill Callahan and Brian Futhey will both be on hand almost every Friday until next spring. These guys offer up some of the best meats and poultry and cheese you'll find anywhere, locally and conscientiously raised and produced, so keep us in mind when you're making those hearty winter staples~~ soups, stews, chilis, roasts, braises, and grilled cheese sandwiches. They have everything from steaks and ground beef to sausages and ribs.

Stay warm and nourished so you can stay healthy during this winter season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, cozy, convenient space within Brook Park Pet Supply.
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 Poultry: Freshly cut pork this week, fresh chops, fresh medallions, fresh ribs, fresh roasts, fresh belly, fresh sausage, and more

                                                         
                                     Breakfast time on Cow-a-Hen Farm


































Thursday, January 2, 2020

News from the SVGM

Indoor winter market hours 2pm to 5pm

Hi everyone~

Happy New Year, and blessings to all of you for a good 2020!

The SVGM Indoor Market continues every Friday: Bill Callahan and Brian Futhey will both be on hand almost every Friday until next spring. These guys offer up some of the best meats and poultry and cheese you'll find anywhere, locally and conscientiously raised and produced, so keep us in mind when you're making those hearty winter staples~~ soups, stews, chilis, roasts, braises, and grilled cheese sandwiches. They have everything from steaks and ground beef to sausages and ribs.

Stay warm and nourished so you can stay healthy during this winter season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, cozy, convenient space within Brook Park Pet Supply.
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 Poultry
       
How do chickens keep their feet warm on a cold day?
On Cow-a-Hen Farm


Email us at svgmarket@gmail.com

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



































Thursday, December 26, 2019

News from the SVGM

Indoor winter market hours 2pm to 5pm

Hi everyone~

We hope the holidays have been good for you so far~ A huge part of the hustle is now behind us, and there is a certain amount of settling into this last week of December, this last week of 2019, as we begin to think about how we'll welcome in the New Year. Some will celebrate with food and drink and noisemaking, others may not even make it until midnight, but no matter how you choose to observe the move into 2020, we wish you all a Happy New Year!

The SVGM Indoor Market continues every Friday: Bill Callahan and Brian Futhey will both be on hand almost every Friday until next spring. These guys offer up some of the best meats and poultry and cheese you'll find anywhere, locally and conscientiously raised and produced, so keep us in mind when you're making those hearty winter staples~~ soups, stews, chilis, roasts, braises, and grilled cheese sandwiches. They have everything from steaks and ground beef to sausages and ribs.

Stay warm and nourished so you can stay healthy during this busy, fun, and often chilly holiday season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, cozy, convenient space within Brook Park Pet Supply.
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 Poultry
       
How do chickens keep their feet warm on a cold day?
On Cow-a-Hen Farm


Email us at svgmarket@gmail.com

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



































Thursday, December 19, 2019

News from the SVGM

Indoor winter market hours 2pm to 5pm

Hi everyone~

We wish you all a Merry Christmas and Happy Holidays~ enjoy your gatherings and the warmth, love, and laughter that comes with these seasonal celebrations. We wish you all the very best for these last weeks of 2019~~~

The SVGM Indoor Market continues every Friday, so keep us on your schedule for your comfort food makings and the next round of celebratory meals. Tomorrow is the last Friday for fresh local produce at the winter market for quite a while, and the potatoes and carrots and apples and cabbages are delicious as only locally grown can be. Bill Callahan will have fresh chickens and guineas, and tomorrow is the last chance to order Christmas turkeys from him. 

So stay warm and stay nourished so you can stay healthy during this busy, fun, and often chilly holiday season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, cozy, convenient space within Brook Park Pet Supply.
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 Poultry~ Fresh Chickens and Guineas! Last chance to order a Christmas turkey.
Hidden Branch Farm: Last week at indoor market
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, sweet potatoes, kohlrabi
Orchard Breeze Farm:  Last week at indoor market
Apples, sweet potatoes, turnips, jams, jellies, fruit butters, fresh eggs
       

How do chickens keep their feet warm on a cold day?
On Cow-a-Hen Farm




Email us at svgmarket@gmail.com

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





































Thursday, December 12, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~
We wish you a safe and joyful holiday season as the meeting and greeting and shopping and feasting goes on~  this is the time it feels like "you won't get it all done and how did the holidays arrive so fast, anyway?" So we wish you, also, some calm within the whirlwind, and an abiding sense of peace underlying all the rushing around.

The SVGM Indoor Market continues every Friday, so keep us on your schedule for your comfort food makings and the next round of celebratory meals. We will still have fresh local produce tomorrow and next Friday, so keep that in mind as you plan your holiday shopping: this is still some of the freshest and most nutritious food you'll find in the area right now~ do your souls and body a favor and eat local as much as you can!

Enjoy this holiday season, and stay warm and stay nourished so you can stay healthy during this busy, fun, and often chilly time~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: Back next week!
Beef, Pork and Poultry
Hidden Branch Farm: 
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, sweet potatoes, kohlrabi
Orchard Breeze Farm:  Back next week!
Apples, sweet potatoes, turnips, jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Rigatoni with Veal Bolognese and Butternut Squash

Adapted from http://www.foodandwine.com
Recipe by Andrew Zimmerman
Serves 6 to 8

Ingredients:
2 thick-cut slices of bacon, minced
2 tablespoons extra-virgin olive oil
1/2 cup minced carrot
1/2 cup minced celery
1/2 cup minced onion
3 large garlic cloves, thinly sliced
Kosher salt
1 pound ground veal
1 sage sprig
1 parsley sprig
1 bay leaf
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 cup dry red wine
One 15-ounce can diced tomatoes
2 1/2 cups chicken stock or low-sodium broth
1/2 medium butternut squash—peeled, seeded and cut into 1/2-inch dice (3 cups)
1/4 cup heavy cream
Freshly ground white pepper
1 pound rigatoni
Finely chopped thyme, for garnish

Directions:
In a large enameled cast-iron casserole, cook the bacon in the oil over moderate heat, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the carrot, celery, onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the ground veal, sage, parsley, bay leaf, oregano and basil and cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.

Add the wine to the casserole and cook, stirring, until nearly evaporated, about 3 minutes. Add the tomatoes with their juices and cook, stirring, until the liquid has reduced by half, about 4 minutes. Add the stock and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly reduced, about 8 minutes. Stir in the squash and simmer, stirring occasionally, until the squash is tender, about 25 minutes. Discard the sage, parsley and bay leaf. Stir in the heavy cream and season the sauce with salt and white pepper; keep warm over very low heat.

In a large pot of salted boiling water, cook the pasta until al dente. Drain well and transfer the pasta to deep bowls. Spoon the sauce over the pasta, garnish with thyme and serve.

Note:
The Bolognese sauce can be refrigerated for up to 2 days. Reheat gently before serving.




Email us at svgmarket@gmail.com

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


































Thursday, December 5, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

With last week's late Thanksgiving weekend there came a perceptible energetic shift as the holiday craziness rushed into place~ we hope you all had a lovely Thanksgiving, and wish you luck with your own holiday preparations over this next month!

We want to remind you that the SVGM Indoor Market continues every Friday: keep us on your schedule for your comfort food makings and all the basics for the next round of celebratory meals. Both Hidden Branch and Orchard Breeze Farms will be with us until the Friday before Christmas, so keep that in mind as you plan your shopping over these next weeks: this is still some of the freshest and most nutritious food you'll find in the area right now~ do your souls and body a favor and eat local as much as you can!

Enjoy this holiday season, and stay warm and stay nourished so you can stay healthy during this busy, fun, and often chilly time~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
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 Poultry
Hidden Branch Farm: 
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, kohlrabi
Orchard Breeze Farm:  
Apples, sweet potatoes, turnips, jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Coconut Curry Chicken Noodle Soup

Adapted from http://cooking.nytimes.com
Recipe by Julia Moskin
Serves 4

Nothing quite has the warming power during the cold months as the flavorful spices of curry. To add an extra layer of heartiness to this soup, add cooked potatoes to the broth and simmer in the broth to absorb the flavors; be sure to remove the chicken after it's done to prevent over cooking (!), and add back in when getting ready to serve. You can also easily used leftover cooked chicken or turkey. Cut back the chicken stock to 3 cups for a thicker soup. This tastes even better the next day, as most soups do~~~

Ingredients:
2  tablespoons vegetable oil
1  small onion, minced
1  tablespoon minced ginger
1  tablespoon minced lemon grass or pale green cilantro roots
2  cloves garlic, minced
1  teaspoon dark red chili paste, such as sambal, more for serving
¾  pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3  tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
½  teaspoon paprika
1  can (14 ounces) unsweetened coconut milk
½  cup half-and-half
4  cups chicken stock
¼  teaspoon ground turmeric
2  tablespoons fish sauce
1  tablespoon sugar, more to taste
 About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8  ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
Toppings for serving:
1  cup bean sprouts
3  tablespoons chopped cilantro
2  scallions, cut into thin rings
2  shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
 Quartered limes for serving

Directions:
Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.



Email us at svgmarket@gmail.com

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