.

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, 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.



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Thursday, November 28, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

A very Happy Thanksgiving to all of you!

We want to remind you that the Indoor SVGM will be open tomorrow~~~ be sure to remember to stop by if you need anything post-Thanksgiving to get you through the weekend's entertaining, and into next week.

Enjoy this traditional opening of the holiday season, and stay warm and stay nourished so you can stay healthy during this busy 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: fresh chickens
Hidden Branch Farm: 
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, kohlrabi
Orchard Breeze Farm:  See you next week
Apples, sweet potatoes, greens, turnips, jams, jellies, fruit butters, fresh eggs


Email us at svgmarket@gmail.com

Like us on Facebook:
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Thursday, November 21, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

Thanksgiving is next week, and along with cooking the traditional holiday meal, many of you will also be hosting out-of-town family and friends for the weekend. Don't forget to shop at the indoor SVGM tomorrow and even next Friday, for the best seasonal foods the Valley has to offer for all your Thanksgiving weekend needs. From poultry and meats to late autumn vegetables, fruits, and handmade raw-milk cheese, our farmers can help get you through the upcoming holiday season.
And in that holiday spirit, we've included three variations on mashed potatoes in this week's recipes, just for a little bit of inspiration~~~

Bill Callahan will have fresh chickens tomorrow, and has provided us with another whimsical photo~ at the end of this email~  of his life on Cow-a-Hen Farm.

Enjoy the segue into the holiday season, and stay warm and stay nourished so you can stay healthy~~~ 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: fresh chickens
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics, greens
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes, broccoli, cauliflower, kohlrabi
Orchard Breeze Farm:  At market this week
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipes
All adapted from http://foodandwine.com

Mashed Sweet Potato Gratin with Smoked Gouda and Shallots
Recipe by Phoebe Lapine
Serves 6

Ingredients:
1 pound russet potatoes, peeled and cut into 2-inch chunks
1 pound sweet potatoes, peeled and cut into 2-inch chunks
Salt
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
1 tablespoon olive oil
4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
3 ounces smoked Gouda cheese, grated (3/4 cup)

Directions:
In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish.

Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese.
Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven.

Make Ahead
The gratin can be made 1 day ahead and rewarmed, covered, in a 300° oven.

Sweet Potatoes with Apple Butter
Recipe by Marcia Kiesel
Serves 8-10

Ingredients:
4 pounds sweet potatoes
6 tablespoons unsalted butter, at room temperature
1/2 cup apple butter
Salt

Directions:
Preheat the oven to 350°. Pierce the sweet potatoes all over with a fork and place on a large rimmed baking sheet. Bake for 1 1/2 hours, or until very tender.

Peel the sweet potatoes and transfer to a large bowl. Mash with a potato masher until creamy, then mash in the butter and apple butter. Season with salt and serve.

Herb-Scented Mashed Potatoes
Recipe by Justin Chapel
Serves 8-10

Ingredients:
1 1/4 cups heavy cream
1 1/4 cups whole milk
2 sticks unsalted butter, plus melted butter for brushing
Two 4-inch rosemary sprigs
2 sage sprigs
2 garlic cloves, crushed
5 pounds baking potatoes, peeled and cut into 2-inch pieces Kosher salt
Pepper

Directions:
In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the rosemary, sage and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Make Ahead
The mashed potatoes can be prepared through Step 2 and refrigerated overnight. Reheat gently before scraping into the baking dish and broiling.


Email us at svgmarket@gmail.com

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"Every load of hay gets a comprehensive quality check."

































Thursday, November 14, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

Just a friendly reminder that the Indoor SVGM continues to take place every Friday, now through the end of April, in our wonderful space within Brook Park Pet Supply ~~~ great parking, easy access, and warmth!

And with Thanksgiving just two weeks away, remember that you can find wonderful, seasonal, local food for your celebrations at the market, too: winter squashes, cabbages, turnips, onions, potatoes, turkey. It's time to think about your Thanksgiving shopping list, so be sure to check out what our vendors have to offer.

It's officially cold outside, so take off that chill with a slow-simmered one-pot meal full of the best local foods you can find in season ~
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
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics, greens
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes, broccoli, cauliflower, kohlrabi
Orchard Breeze Farm:  Every other week~ see you next week!
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Stuffed Winter Squash

Adapted from http://splendidtable.org
Recipe by Alana Chernila
From The Homemade Kitchen by Alana Chernila, Clarkson Potter 2015
Serves 4

Talk about soul-satisfying, healthy and hearty food: the following recipe allows for endless experimentation with equally endless combinations of grains, vegetables, apples and proteins. A way to cook up local and seasonal at its best~~~

Ingredients:
2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
3/4 teaspoon kosher salt
6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
1 cup chopped leeks (1 small leek)
1 cup chopped apple (1 to 2 apples)
Freshly ground pepper
2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons
4 fresh sage leaves, coarsely chopped
2 cups cooked millet, rice, or quinoa
1/2 cup grated Cheddar cheese

Directions:
Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Variations
-Chopped fried bacon is a great substitute for the chorizo.
-Crumbled corn bread is a delicious substitute for the grain. When you make corn bread and have a few pieces left over, just crumble them into a container and freeze them for your next batch of stuffed winter squash.
-If you don’t have leeks, substitute a medium red onion.
-If you don’t have Cheddar, substitute Parmesan or other sharp cheese.

Email us at svgmarket@gmail.com

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Thursday, November 7, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

The clocks have changed, the days are ending earlier and earlier,  the breezes feel biting, sweatshirts and fleeces layer in warmth~~~ as do cozy throws and blankets, and cups of hot cider and hot chocolate and tea. It's time for bringing warmth and comfort into our foods, and the SVGM Indoor Market at Brook Park Farm is the perfect place to start your shopping for local goodness that you can roast and stew and chili-up.

Here's a delicious example of how our own vendors cook for themselves with our local foods, via Bll Callahan of Cow-a-Hen Farm:

"Cow-a-Hen Farm duck breast with Hidden Branch carrots. Hidden Branch squash stuffed with Orchard Breeze apples and Macneal maple syrup.

Season to suit, roast till done, and eat until comfortably full."


It seems this year November literally ushered in the cold chill of mid-autumn, so don't forget the local goodness you can find at the Indoor SVGM ~~~ and cook up some body-and-soul-satisfying comfort!
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
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes
Orchard Breeze Farm:  
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Garlic Braised Short Ribs With Red Wine

Adapted from http://cooking.nytimes.com
Recipe by Alison Roman
Serves 6

This is a cold-weekend recipe that will fill the house with delicious aromas as it cooks all afternoon. Serve it with rough mashed heirloom potatoes and garlicky sautéed kale for comfort food at its best~~~

Ingredients:
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in  water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
½ cup finely chopped chives
1 tablespoon finely grated lemon zest

Directions:
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.

Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.

Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

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Thursday, October 31, 2019

News from the SVGM



Thursday, October 31, 2019

The SVGM indoor season begins tomorrow
***
New hours 2pm to 5pm***

Hi everyone~
Thank you all again for supporting another wonderful outdoor season of the Susquehanna Valley Growers Market. Tomorrow is the first day of our indoor market: thanks to the continued graciousness of owner Sharon Klose, the SVGM moves into Brook Park Pet Supply, the just-about-perfect indoor space for the upcoming cold months. We've got warmth and convenient parking, and will be there every Friday until May. Please make note, though~ our indoor hours are now 2pm to 5pm.

This year, as in past years, you'll find a few of our produce vendors joining Stone Meadow Farm and Cow-a-Hen Farm in the beginning of this late fall time. Tarsa Family Farm, Hidden Branch Farm, and Orchard Breeze Farm will be indoors, all hopefully through at least Thanksgiving, and hopefully through Christmas, depending on their supplies of winter produce.

Tomorrow, Bill Callahan of Cow-a-Hen Farm will have freshly cut pork and freshly dressed chickens.

Steve and Becky Forman of Beaver Run Farm will no longer be with the SVGM~  they're retiring, happily so, and we all wish them the best of everything in the future, and thank them for their many years with the market.

This misty, rainy warm Halloween Thursday is about to blow in some colder weather, so don't forget the deliciously healthy local foods you can find at the Indoor SVGM~~~ you'll be wanting to make soups and stews and roasts and other hearty, soul-warming things, so put us on your Friday lists~~~

See 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, freshly dressed chickens
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, potatoes
Orchard Breeze Farm:  Every other week
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Winter Squash Soup

Adapted from http://www.errenskitchen.com
Recipe by Erren Hart
Serves 4

This is the kind of really good basic recipe that allows for endless individualization.  With the local winter squashes available, now is the time to make this soup. Don't forget to consider sweet baking pumpkins as a part of the mix. An easy way to get around peeling and chunking is to halve the squashes, scrape the seeds out of them, brush them with a touch of olive oil, and bake in a 375 oven until tender. Simply scrape the roasted puree from the shells and proceed with the recipe; adjust the amount of liquid/stock used as necessary.  Consider handfuls of fresh herbs like sage and thyme, or a kick of spice like cinnamon and cayenne. Whisk in a tablespoon or two of heavy cream or creme fraiche. Toppings could range from grated cheeses to pepitas to croutons. Enjoy!

Ingredients:
2 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2.5 pounds winter squash, peeled, deseeded and cut into chunks
1 tablespoon honey
5 cups chicken stock
Salt and Pepper, to taste
Chopped fresh parsley to serve (optional)

Directions:
Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.

Add the squash and cook, stirring for 5 mins.

Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.

Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick).

Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.



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Thursday, October 24, 2019

News from the SVGM



Thursday, October 24, 2019

Tomorrow is the last outdoor market of the season
Market hours 2pm to 6pm

Hi everyone~
The autumn color is coming into its full brilliance as we move into late October. Porches are decorated with jack-o-lanterns, colorful mums, spider webs and skeletons and all things Halloween. Fall is the season I would miss the most if I lived somewhere without the four seasons; and it is one of the seasons that makes me so very grateful to be living in this gorgeous river valley.

The end of October also means the end of the SVGM's outdoor season, and tomorrow is the last outside market until next spring. There is still an amazing array of produce at the market, and the market days have been exceptionally beautiful overall this fall.

We don’t say it enough, but we thank you~~~we thank you, our customers, so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community. It has to be repeated: without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one.

Next week, the SVGM moves indoors for the late fall and winter seasons. As I’ve said before, our location inside the Brook Park Pet Supply building is a prime spot to get us through the cold days ahead, and though it is a small group of vendors, it has taken hold with many of you as a regular shopping stop during the off-season. Our steady trio of meat and poultry and cheese guys will be in attendance~~~Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm.  Steve and Becky of Beaver Run Farm are in the process of retiring, so will be with us as long as they have product. The produce farms that are planning on being indoors as long as they can are Tarsa Family Farm,  Hidden Branch Farm, and, bi-weekly, Orchard Breeze Farm. All are hoping to make it at least until Thanksgiving; though much depends on their winter vegetable supplies. Thank you, Sharon Klose, of Brook Park Pet Supply, for providing us with such an ideal space: a great location, next to our outdoor venue, with great parking, shelter from the elements, and warmth! A reminder, too, that the indoor market operates one less hour, but still Friday afternoons, 2-5pm. The weekly emails will continue to arrive to remind you~

Huge congratulations to Corey and Michaela Sweeley, who are Hidden Branch Farm, on the birth of their second child, a son, Sawyer, born last Friday night. Corey was all ready for market last Friday when he got the call, and ended up at the hospital instead! Everyone is doing well.

Cow-a-Hen Farm has freshly ground beef and other cuts, plus fresh turkey and chickens.

So bring your best shopping selves tomorrow, and fill those bags to the top, with the last of the tender vegetables, the cabbages and carrots and potatoes for soups, our delicious meats for stews, and fresh garlic and onions and hot peppers for chilis~~It’s crisp, it’s fall~~~ let us nourish your appetites!

We wish you a blessed Autumn full of beauty ~~~ See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: freshly ground beef and other cuts, plus fresh turkey and chickens
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Hidden Branch Farm: 
Eggplant, greens, French shallots, onions, garlic, green beans, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Apples, sweet potatoes, greens, eggplant, turnips, green beans, butternut squash, sweet & hot peppers,  jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, plant

Seasonal Recipe
Smoked Duck Breasts with Apple-Brandy Caramel

Adapted from http://www.foodandwine.com
Recipe by Angie Mar
Serves 4

I've shared this recipe because the Apple-Brandy Caramel sauce is one of those autumn/holiday/winter sounding sauces that would be delicious with not only smoked duck, but also roasted whole duck or roasted pork, or even chicken. Try to use the duck fat called for; you could substitute bacon fat or the fat from rendering a pork roast, too. To make it even more savory, caramelize some whole shallots with the apples. Use any apple you like~~~

Ingredients:
Smoked Duck Breasts

2 (15-ounce) skin-on duck breasts (such as Moulard)
1 1/2 tablespoons kosher salt, divided

Sauce
2 tablespoons duck fat or unsalted butter
1 1/2 pounds small Gala apples
1/4 cup unsalted butter
1 cup granulated sugar
3 cups duck or chicken stock
2 tablespoon (1 ounce) brandy
8 winter savory or thyme sprigs
Directions:
Smoked Duck

Using a sharp knife, score duck skin in a crosshatch pattern at 3/4-inch intervals, about 1/8 inch deep (being careful to avoid cutting into meat). Sprinkle duck breasts with 1 tablespoon salt, and chill, skin sides up, uncovered, 8 hours or overnight.

Place 15 charcoal briquettes in an even layer in a chimney starter; light briquettes. Once briquettes are covered with gray ash, use tongs to transfer 5 briquettes to one side of bottom grate of grill. Place 1 oak chunk on top of charcoal, and insert top grill grate. Cover and adjust vents to bring internal temperature to 85°F to 95°F.

Fill a rimmed baking sheet with a single layer of ice cubes. Place duck breasts, skin sides up, on a wire rack, and set rack over ice. Place baking sheet with duck on top grill grate over unlit side of grill. Cover and smoke duck, maintaining temperature of 85°F to 95°F (adding more briquettes if necessary to maintain temperature) and allowing duck breasts to become infused with smoke flavor, about 20 minutes. Remove duck breasts from grill, and set aside.

Apple-Brandy Caramel Sauce
Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt. Stir in sugar and remaining 1/2 tablespoon salt. Cook, stirring occasionally, until sugar melts and forms a golden caramel, 5 to 6 minutes. Reduce heat to medium, and carefully add duck stock. (Caramel will initially seize up and splatter.) Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.

Place brandy in a heatproof measuring cup with a spout. Pour brandy over caramel. Using a long match or lighter, carefully ignite fumes just above surface of caramel. Allow flames to extinguish. Stir to combine. Keep caramel warm over low while cooking duck breasts.

Final Cooking
Heat a large skillet over medium. Place duck breasts, skin sides down, in skillet, and reduce heat to medium-low. Cook, undisturbed, until fat is rendered and skin is golden brown, about 15 minutes, occasionally spooning off drippings from skillet. Increase heat to medium-high, and flip duck breasts. Cook until internal temperature registers 130°F for medium-rare, 6 to 9 minutes. Transfer duck breasts to a cutting board; let rest 10 minutes. Carefully add winter savory to skillet. (It will sizzle and splatter.) Cook until crisp, 10 to 20 seconds. Transfer to a plate lined with paper towels, and set aside.

Cut duck breasts into 1/2-inch-thick slices, and arrange on a serving platter with apples. Drizzle with caramel sauce, and garnish with crispy winter savory.


Seasonal Recipe #2
Spiced Brown-Butter Apples
Adapted from http://www.foodandwine.com
Recipe by Molly Stevens
Serves 6

Here is a relatively simple apple dessert that requires no pastry~ just halved apples with the skin on and a quick sauce, all baked together in a warm and spicy deliciousness. Take a look at the link to the recipe; the author has great information on which apples to use for whatever cooking you're doing. It's less rigid than you think, and always comes back to using your favorite apples!
https://www.foodandwine.com/recipes/spiced-brown-butter-apples

Ingredients:
6 small Pink Lady apples (2 to 2 1/2 pounds), or apple of your choice, halved lengthwise
1/4 cup unsalted butter, plus 1 tablespoon for greasing baking dish
3/4 teaspoon ground cinnamon
1/4 teaspoon grated fresh nutmeg
1/4 teaspoon Chinese five-spice
2 1/2 tablespoons light brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/3 cup chopped pecans
Vanilla ice cream or heavy cream, for serving
Directions:
Preheat oven to 375°F. Rub 1 tablespoon butter on bottom and sides of a 13- x 9-inch baking dish.

Scoop out and discard core and seeds from each apple half using a melon baller or teaspoon. Slice a very thin sliver from opposite side of apple so apple lays flat. Arrange the apples, cored sides up, snugly in prepared baking dish.

Melt remaining 1/4 cup butter in small skillet or saucepan over medium. Add cinnamon, nutmeg, and Chinese five-spice, and heat until fragrant and just beginning to brown, about 1 minute. Whisk in brown sugar, lemon juice, and salt. Spoon butter mixture evenly into hollows of apples. Use the back of spoon to spread a thin layer onto cut surfaces of apples.

Cover baking dish with aluminum foil, and bake in preheated oven until apples start to soften, 30 to 40 minutes. Uncover dish, and scatter pecans over apples. Baste with juices from bottom of pan. Increase oven temperature to 400°F, and bake until apples are nicely browned and very tender, 10 to 15 minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream or a drizzle of heavy cream.


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Out the kitchen window at Cow-a-hen Farm