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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, June 14, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

It's the last week of Spring, and the days are headed toward their longest. I love being able to work outside into the evening: it seems I always push my outdoor time during the warmer months as close to the twilight hour as possible, and this week that dusky beauty lingers toward the nine o'clock hour. We received some much-needed rain this past week, and with the long days and warm sunny ones, the growth has kicked into high gear everywhere. Pretty soon we'll be wondering how the summer went by so fast, so try to get out and enjoy these lingering evenings as often as you can~~~~

This Sunday is Father's Day, and the weekend, for the most part, looks like a beautiful one to spend outside.  For those of you who are planning a special dinner on the deck or patio for Dad, a stop at tomorrow's market is essential. I would bet that most of you are thinking of throwing something on the grill~~~ I mean, along with our normal summer holiday celebrations, Father's Day would seem to be as "grill-essential" as any!  So whether it's steak or chicken or ribs, or pork chops or tenderloin, by all means start the dinner's shopping at the SVGM.

It's still~~yay!~~~ strawberry season, and I've had some wonderfully flavorful berries so far. It's also that fleeting time when garlic scapes appear: the scapes are the unbloomed flower stem of the garlic bulbs, and growers like to cut them off to allow for the full energy of growth to go to the developing bulb. They are absolutely delicious simply chopped and sautéed in olive oil or butter and tossed with pasta, or combined with mushrooms and used as a topping for grilled meats. Try them in a pesto for a more subtle version of the Italian basil paste.

The Union County Library will be holding their summer Story Time at the Growers' Market this year. They'll be singing songs, telling stories and doing crafts under their tent Fridays at the market from 3pm to 4:30pm, all geared toward kids from ages 2-12. It's a great way to get to market if you have small children that you'd love to have occupied while you shop! They sounded like they were having a wonderful time last week~

As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry: freshly cut pork and freshly dressed spring chickens along with frozen lean ground beef
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs, pound cakes
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers
Tarsa Family Farm:
Lamb, eggs, plants, herbal teas, greens, garlic scapes, spring onions, fresh spring garlic
Hidden Branch Farm:
Greens, spinach, onions, sugar snaps, fresh spring garlic and garlic scapes
Broadway Acres:
Greens, spinach, kale, eggs, strawberries
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, breakfast pastries
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Strawberries, apples and apple products

Seasonal Recipe
Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze
Adapted from http://cooking.nytimes.com
Recipe by Bobby Flay
Makes two 10-ounce steaks

Steak-on-the-grill all but epitomizes the classic Father's Day dinner, and this easy but elegantly simple treatment ups the celebratory feel of the meal.  Make his favorite potato dish and salad, and slice some tomatoes and fresh bread.

Ingredients:
FOR THE GLAZE
3  tablespoons Dijon mustard
2  tablespoons honey
1  tablespoon prepared horseradish, drained
3  mint leaves, finely chopped
 Kosher salt and freshly ground black pepper
FOR THE STEAKS
2  tablespoons coarsely ground black pepper
½  teaspoon ancho chili powder or red pepper flakes
1  teaspoon kosher salt
2  New York strip steaks, 10 ounces each
2  tablespoons canola oil

Directions:
To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.

Heat oven to 425 degrees, or preheat grill.  In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.

Indoor cooking: Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

Grilling:  Use a direct medium heat. cook with the rub side down about 2-3 minutes, and then turn the steaks over for an additional 5-6 minutes until medium rare. Use the glaze as per the recipe during the last 2 minutes and again after removing from the grill before resting for 5 minutes.

Email us at svgmarket@gmail.com
Like us on Facebook:
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Thursday, June 7, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

Today is turning into one of the most stunning days we've had in weeks: the glow of the sun and the mild warmth of the temperatures, the lush spring green that seems to literally envelope us this time of year. I'm mesmerized each morning by the abundant wildlife activity outside my window, and I love the rebirth that it signals. There are doe in the fields with their fawns, and a mama and her two bear cubs in the vicinity. And as I hack away at the overgrowth of my exuberant garden shrubs, I have to be careful I don't inadvertently disturb the miraculous bird nests that are so well hidden from view. I try, during this fleeting unfurling season, to take a few moments every day to literally stop and take in its magic. It may be an early moment with coffee mug in hand, or a moment on the morning walk with my dog, or a peaceful moment in the stilling softness of evening. But the beauty of these kinds of days moves by too quickly, as our hectic lives do; so stop and inhale the springtime whenever you can~~~

 The local farmers are incredibly busy right now in this perfect planting window, and the late spring produce (think strawberries and sugar snaps) is beginning to hit its peak ~~~ as are the spring chickens! We will do our best to keep the "This Week at Market" section of this email up to date, as the seasonal produce goes through its waves.

In vendor news, Schlegel's Fruit Farm will be back with us tomorrow; and will have fresh strawberries with them, as well as their apples and apple products. Yes, it's strawberry season!

Punako Lane Artisan Hearth will have their pound cakes on hand because it's strawberry season!

Cow-a-Hen Farm has freshly cut pork and freshly dressed spring chickens along with frozen lean ground beef.

Hidden Branch Farm will have sugar snap peas.

As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: He's back!
Beef, Pork, and Poultry: freshly cut pork and freshly dressed spring chickens along with frozen lean ground beef
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs, pound cakes
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, asparagus, cucumbers
Tarsa Family Farm:
Produce, lamb, eggs, plants, herbal teas, greens
Hidden Branch Farm:
Greens, spinach, onions, sugar snaps
Broadway Acres:
Greens, spinach, kale, eggs
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Strawberries, apples and apple products

Seasonal Recipe
Strawberries in Prosecco with Vanilla Ice Cream
Adapted from http://foodandwine.com
Recipe by Ethan Stowell
Serves 8

Prosecco, with its slight natural sweetness and effervescence, is the perfect beverage for a warm weather fruit twist. This sounds like it could be a delightful adult dessert in celebration of the strawberry~~~ try garnishing the drink with a generous sprig of rosemary!

Ingredients:
2 1/2 pounds strawberries, sliced
1/4 cup sugar
One 750-milliliter bottle chilled Prosecco
2 pints vanilla ice cream

Directions:
In a bowl, toss the strawberries with the sugar and let stand until the sugar is dissolved, about 30 minutes. Spoon the berries and any syrup into glasses and top with the Prosecco and a scoop of ice cream. Serve right away.

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/












Thursday, May 31, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

I hope you all had a wonderful holiday last weekend. I always forget that Memorial Day isn't truly the beginning of summer, and that we've still a few weeks to go before the heart of vacation season is in full swing. But it does signal that schools are almost out, and this year, with the cool wet spring we've had, last weekend gave us the confidence to go ahead and plant everything we wanted to: it finally feels warm enough, and finally dry enough, though those slow-draining areas have unleashed an irritating mess of mosquitoes all too early!

Soon we'll see the planting of the fields in full swing, too. The first cuttings of hay are happening in my neighborhood, and I'm sure that beans, corn, and squash seeds are busily going into the ground in the frantic pace that so often happens when that planting window feels tight. If there's one thing I've learned over these years, it's that our produce farmers can never know what the  growing season brings: some years the warmth and soil moisture conditions are perfect in April, some years not until mid-May. What I also know, though, is that the wait for those first greens of the year, whether lettuces or spinach or arugula, is so well worth it!  So eat your fill of salad now, let it cleanse you of the cold weather's heaviness: the leaves are sweet and crisp, and about to be abundant until the serious heat sets in. This is your eating window of opportunity for the early growing season's produce~~~

Vendor news:

Punako Lane Artisan Hearth now has freshly baked, ready to take home (or wherever) artisan hearth baked pizzas, topped with market-fresh sausage and chorizo, and seasonal vegetables from our market produce people. We got to taste-test last week, and they are wonderful!

This is the week Wild for Salmon will be at market. It seems as though they always have something new each season to offer us, as they continue to develop more and more products based on their salmon harvest: they have canned salmon, pastas, smoked and cured salmon, and burgers. They're only at market once a month, so make sure to stop by to get an assortment for your freezer.

Beaver Run Farms has their delicious smoked pork chops back in stock~~~put them on your shopping list for a wonderful grilling treat.

And Bill Callahan of Cow-a-Hen Farm will be back with the SVGM tomorrow! Bill had to take an extended medical leave, but we're happy to say that he's healthier and more relaxed than ever, so be sure to come out to welcome him back.

As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: He's back!
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, asparagus, cucumbers
Tarsa Family Farm:
Produce, lamb, eggs, plants, herbal teas, greens
Hidden Branch Farm:
Greens, spinach, onions
Broadway Acres:
Greens, spinach, asparagus, eggs
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Apples, fruit butters, cider, vinegar, canned peaches, applesauce

Seasonal Recipe
Grilled Steak Salad With Chile and Brown Sugar
Adapted from http://cooking.nytimes.com
Recipe by Melissa Clark
Serves 4

I'm always on the lookout for great main-dish salads, and this one doesn't disappoint with it's spices and lime-spiked vinaigrette. It calls for flank steak, but pork tenderloin, chicken breasts, or salmon would all be excellent with this rub marinade. For an additional vegetable pump, toss in some halved cherry tomatoes and grill some asparagus to top it all off.  A finish of some good crumbled blue cheese would be wonderful, also. A thirst-quenching, festive margarita: the perfect cocktail accompaniment~~~

Ingredients:
2  garlic cloves, finely grated or minced
1  tablespoon dark brown sugar
1  teaspoon kosher salt, plus more as needed
1  teaspoon ancho chile powder
1  teaspoon dried oregano, crumbled between fingers
¼  teaspoon toasted sesame oil
¼  teaspoon ground cumin
1 ½  pounds flank steak  (or meat or fish of choice)
1  large red onion, sliced into 1/2-inch-thick rounds
1  tablespoon fresh lime juice
3  tablespoons extra-virgin olive oil
1  avocado, peeled, seeded and diced
5  ounces spicy greens, such as arugula, watercress, baby kale, tatsoi or a mix of greens (about 5 cups)
4  radishes, thinly sliced
1  scallion, thinly sliced

Directions:
In a large bowl, whisk together half of the grated garlic (reserve the other half for the dressing), sugar, salt, chile powder, oregano, sesame oil and cumin. Add steak and thoroughly coat it with the rub/marinade; marinate for at least 1 hour and up to overnight.

Heat the grill to medium-high, or heat the broiler. Grill or broil steak and onion slices, about 2 to 4 minutes per side for medium-rare. If onions aren’t charred, give them another minute or two while the steak rests.

Transfer steak to a plate and let it rest for 5 minutes, then slice thinly against the grain (save the juices). Chop onions into bite-sized pieces.

Meanwhile, in a medium bowl, whisk together lime juice, remaining garlic, a large pinch of salt, and oil. Drizzle a little of the juice from the rested steak into dressing.

Sprinkle avocado with salt. In a large bowl, toss spicy greens, radishes and scallions with just enough dressing to coat it. Gently mix in avocado. Transfer to serving plates and top with the steak and onions.

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/












Thursday, May 24, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~
 The countdown to Summer's official start is on: the Solstice is but a month away, and it actually feels like late Spring. And happy Memorial Day weekend! It's finally here, that cooking and eating and drinking celebration that signals the kickoff for moving everything outdoors, and though it may be accompanied by thunderstorms, not much can keep us from our grills and parties this particular weekend.

Each week has brought more and more spring produce to our vendors tables, and our market is the place to find much of what you'll need for those groaning celebration tables: pork, chicken, lamb and beef for the grill, asparagus, tomatoes and greens, apples and applesauces, eggs for deviling, barbecue sauces for mopping, cheeses for burgers and general munching, and breads for breaking. All brought to you freshly and locally by our rock-star farmers and artisans.

So grab some steaks or chops or legs and sauce it all up; or make the baby back rib recipe that follows (Honey-Glazed Baby Back Ribs with Whiskey Marinade). Grill  a selection of the market's specialty sausages to make it a mixed grill. Toss up a salad, slice some tomatoes, and grill beautiful spears of asparagus and fat slices of bread. Or do burgers and dogs the SVGM way: fresh, local, non-nitrate, with exquisite cheddar to cheese it up, and thick slices of the best local greenhouse tomatoes around.

And Garden Secrets will be on hand with Linn's handmade barbecue sauces, mustards, and ketchups for that true artisan condiment touch.

Better get there early, though, for our best selection~~~ those sweet new lettuces and spinach can make gluttons of us all...

As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: on medical leave until June
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, asparagus, cucumbers
Tarsa Family Farm:
Produce, lamb, eggs, plants
Hidden Branch Farm:
Greens, spinach, onions
Broadway Acres:
Greens, spinach, asparagus, eggs
Garden Secrets: at market this week!
Handmade BBQ sauces, mustards, and ketchups: Regular, Spicy and Garlic&Onion, and the Ketchup of the month, Hickory
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Apples, fruit butters, cider, vinegar, canned peaches, applesauce

Seasonal Recipe
Honey-Glazed Baby Back Ribs with Whiskey Marinade
Adapted from http://www.foodandwine.com
Recipe by Andy Ricker
Serves 4 as a main dish

These ribs provide a bit of convenience in that they are roasted in a low oven for a couple of hours to make them tender and flavorful, and briefly reheated on the grill to crisp and char. But if you have an avid grill master, these ribs can cook for a few hours over a low fire for a smokier flavor that adds another layer of depth. Just make sure you're providing ample beer for the ribs-watcher.......The recipe calls for baby backs, but whole ribs will work just as well, too!

Ingredients:
MARINATED RIBS
3 racks baby back ribs (about 5 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons whiskey
1/4 cup honey
2 tablespoons finely grated fresh ginger
1 1/2 teaspoons freshly ground white pepper
1 teaspoon Asian sesame oil
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

HONEY GLAZE AND DIPPING SAUCE
1/4 cup honey
2 tablespoons hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup Korean red pepper flakes or 1 teaspoon crushed red pepper
1/4 cup chopped cilantro
2 tablespoons sugar

Directions:
Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.

In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.

Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.

Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/













Thursday, May 17, 2018

News form the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

The Spring showers (and a heavy storm) have been abundant this week, and though it's been a bit soggy for planting, things already in the ground are starting to catch up. This is the time of year when lettuces and spinach and other spring greens are just getting going; their appearance at market is totally dependent upon those uncontrollable weather factors. For a while you'll find limited supplies, but in a short while they'll be abundantly stacked on our tables  in all their glory. We are grateful for your ongoing patronage during these pre-growth-abundance weeks. But the already-abundant asparagus and greenhouse tomatoes and spinach and greens we offer are the truest delicious taste of Spring you can find. And the apples from Schlegel's Fruit Farm are crisper and juicier and more flavorful than any apple you'll find in a grocery store from Washington State this time of year. Locally produced foods are tonics for the body and soul.

This week we have the Lewisburg Community Garden as a guest vendor. They will be selling heirloom tomato plants, and flower and herb plants, all grown organically.

As always, thank you, so very very much, for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: on medical leave until June
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, granola, dog biscuits, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, asparagus, cucumbers
Tarsa Family Farm:
Produce, lamb, eggs, plants
Hidden Branch Farm:
Greens, spinach
Broadway Acres:
Greens, spinach, asparagus, eggs
Garden Secrets: last Friday of each month
Handmade sauces and mustards, specialty pestos
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Apples, fruit butters, cider, vinegar, canned peaches, applesauce
Lewisburg Community Gardens: Guest Vendor
Plants: heirloom tomatoes, herbs, flowers

Seasonal Recipe
Tagliatelle With Asparagus and Parmesan Fonduta
Adapted from http://epicurious.com
Recipe by April Bloomfield, from A Girl and her Greens, Harper Collins, 2015
Serves 4 as a main dish

Fonduta by definition is a preparation of cheese (such as fontina)  melted with milk, butter, egg yolks, and sometimes sliced white truffles. It takes less time but just a bit more effort than tomato sauce.This recipe uses grated Parmesan and crème fraîche and no butter for its silky sauce base. If you can, use Parmiggiano Reggiano for the best flavor. An elegant way to showcase the fresh asparagus of the season!

Ingredients:
2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 to 3/4 pound fresh tagliatelle, or the same amount dried fettuccine

Directions:
Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.

Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.

Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the fresh pasta until it is fully cooked, 3 to 4 minutes, dried pasta according to package directions.

Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/












Thursday, May 3, 2018

News from the SVGM

Thursday, May 3, 2018
Outdoor market hours 2-6pm
Hello everyone!~~~
It's opening day of our 2018 season!
Thus perfectly timed, this week's warmth ushers in the opening day of the SVGM's outdoor season. And it looks as though the storms will hold off! We're always excited about this time of year~~~a new start, often with new faces, and the beginning of another beautiful growing season. This will be the thirteenth year for the Susquehanna Valley Growers' Market, and we're ready to make it another great one~~~

As seems to be our tradition, there may be a bit of fluidity as the first month of market progresses; often we add new vendors, and an occasional guest vendor, as inquiries into our market continue.   But you'll see many of your familiar ones, as we have a strong foundation of a team of long-term farmers and artisans, which makes this such a special place, and a place to come home to every May~~~

We've comfortably put down roots in our location in Brook Park Farm: our hosts there have been wonderful, the parking is easy and ample, and there's a green peacefulness to our surroundings that make this spot a keeper for the SVGM. We will return to our business hours of 2-6pm for the outdoor market season, so now you'll have an extra hour to get there after work!

Bill Callahan of Cow-a-Hen Farm is still on an extended medical leave of absence until the beginning of June, though I hear he's been stopping by market to socialize! He is doing very well, and we all wish him well, and continue to send our blessings.

As always, thank you, so very very much for all of your continuing support, and for making this market such a success for all of us, customer and producer alike. We truly hope you stop by tomorrow and celebrate our opening day with us~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: on medical leave until June
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, asparagus
Tarsa Family Farm:
Produce, wool, lamb, eggs
Hidden Branch Farm:
Produce, flowers
Broadway Acres:
Produce, eggs
Garden Secrets: monthly
Handmade sauces and mustards, specialty pestos
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Fruit of all sorts, drinks, baked items, some vegetables
Mike and Hannah Bahr:
Fruits, veggies, sheep & lambs wool products, plants, some crafted items

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/







Thursday, April 26, 2018

News from the SVGM


Indoor market hours: Fridays, 2-5 pm

Next week, Friday, May 4, the SVGM moves outside~
outdoor hours: 2-6pm
Hello everyone!~~~
The wait for the outdoor market season is almost over, and it feels like Spring is finally shining some sun and warmth down upon us. You can be sure there are still some cold nights ahead, but it looks like we're into the steady milder temperatures we've been waiting for. Thus perfectly timed, next week we move outdoors to our seasonal location between Reitz Blvd. and the parking area just outside Brook Park Pet Supply. This will be the thirteenth year for the Susquehanna Valley Growers' Market, and we're ready to make it another great one~~~

We have a couple of new vendors we will be introducing, as well as a solid contingent of returning, familiar vendors. The farmers and producers you buy from at the SVGM raise or produce everything they sell themselves; it is the qualifying difference about this market. Our vendors do not buy from anyone and resell, they don't bring others' products to sell. The pride and quality is evident in everything you'll procure with us, and if you take the time to do so, you'll also have the opportunity to forge a true relationship with the people who produce the foods you eat throughout the market season. It is a true farmers' farm market.

Next week's email will have the updated vendor list in it, and there may be a bit of fluidity as the first month of market progresses. Mark your calendars to be sure you stop by and celebrate our opening day with us~~~

Also, we will return to our business hours of 2-6pm for the outdoor market season, so you'll have an extra hour to get there after work!

A couple of vendor items this week:

Weaver's Greenhouses will be at market tomorrow with their hydroponically raised tomatoes. Their greenhouse tomatoes are excellent, and provide a delicious tomato fix until the field growns come into season later in the summer. That's a long wait for tomatoes, so take advantage of these great-tasting early ones.

Bill Callahan of Cow-a-Hen Farm, as we mentioned last week, is on an extended medical leave of absence until the beginning of June. He is doing very well, and we all wish him well, and continue to send our blessings.

As always, thank you, so very very much for all of your continuing support, and for making this indoor market season another successful one. We hope to see you tomorrow~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: on medical leave until June
Beef, Pork, and Poultry
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

It really is green on Stone Meadow Farm now!