.

Welcome!

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

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

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Look on our Facebook page for updates as we have them!

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.

Saturday, November 1, 2008

SVGM 2009 Season

The Growers' Market will be back for its fifth season in 2009!

We'll post details about the market here as we confirm them; those interested in an email reminder in May can sign up for our email newsletter by contacting svgmarket@gmail.com. Expect to find us again on Friday afternoons, from May to October.

So far, we have the following vendors confirmed for the 2009 season:

  • Beaver Run Farms
  • Bowes Farms
  • Clara's Meadow
  • Cow-a-Hen Farm
  • Dreisbach Greenhouses
  • Emma's Food For Life
  • Haole Boy Salsas
  • Stone Meadow Farm
  • Sweet Sally's Soaps
  • White Frost Farm
  • Wild For Salmon
  • Willianna Farm
We look forward to seeing you all again next season!

* * * * *

For those of you who just can't wait until April, here are our vendors who are able to offer their food and goods throughout the off-season.
  • Beaver Run Farms:
    Email: jerseybelt1@windstream.net
    Phone: (570) 649-5186

  • Bowes Farms:
    Phone: (570) 523-6399
    Farm stand: East of Lewisburg, on Rt. 405, just south of Rt. 45

  • Cow-a-Hen Farm:
    Phone: (570) 966-2678

  • Emma's Food For Life:
    Website: http://www.emmasfoodforlife.com/
    Restaurant: 11 South Market St., Selinsgrove
    Phone: (570) 374-0178

  • Haole Boy Salsas:
    Website: http://www.haoleboysalsas.com/
    Email: salsaman_1@hotmail.com

  • Stone Meadow Farm:
    Phone: (814) 349-8841
    Cheeses also available at the Natural Food & Garden Store and Ard's Farm Market

  • Sweet Sally's Soaps:
    Website: http://stores.sweetsallyssoaps.com/StoreFront.bok
    Email: info@sweetsallyssoaps.com
    Phone: (570) 523-9571

  • Wild For Salmon:
    Website: http://www.wildforsalmon.com/
    Email: wildforsalmon@yahoo.com
    Phone: (570) 387-0550

Thursday, October 30, 2008

News from the SVGM - October 31st

Susquehanna Valley Growers' Market
October 31st, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
Well, it looks like this is the end of another great market season. This Friday, October 31st, marks the end of the 2008 Susquehanna Valley Growers' Market, so be sure to stop in one last time to stock up on good, locally-produced food to last you until we're back next spring! Stop by our website for information about who and what to expect; we'll post details about vendors, times, and our location as we confirm them.

Until then, we have a few more recipes for the last of the 2008 market's wonderful food. Scroll down for a Veal Stew with Paprika, and stop by our website for Carrot-Potato Pancakes and Kürbisbrei mit Äpfeln (Pumpkin and Apple). You'll hear from us again once we start to shake off another winter, as we're gearing up for an exciting fifth year in 2009!

Susquehanna Valley Growers' Market
Friday, October 31st, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Cabbages
  • Broccoli
  • Cauliflower
  • Kale
  • Onions
  • Garlic
  • Potatoes
  • Sweet potatoes
  • Beets
  • Carrots
  • Turnips
  • Radishes
  • Pumpkins and winter squash
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Veal Stew with Paprika

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 4 to 6

We tend to think of veal as a mild and tender meat, but there are quite a number of cuts that benefit from long, slow cooking, too. After all, a cow isn't just steaks. This recipe is a variation on the better-known Chicken Paprikash, a Hungarian stew rich with sour cream and paprika. If you like heat, use hot paprika, but it's still intensely flavorful when made with the sweet variety.

Ingredients:
  • 3 tablespoons olive oil or butter
  • 2 lbs. veal stew meat, cut into 1-1/2 inch chunks
  • 1 cup diced onion
  • ½ cup celery, diced
  • 1 tablespoon minced garlic
  • 1 cup white wine
  • 1 teaspoon fresh thyme
  • 1 tablespoon paprika - hot, sweet, or a mixture
  • 1 cup sour cream
  • 1 or 2 tablespoons milk
  • Salt and black pepper, to taste
Directions:
  1. Heat a large skillet over medium-high heat with 2 tablespoons of the oil or butter. When the fat is hot, brown the veal chunks in batches, removing them as they finish.

  2. Wipe out the pan, reduce the heat to medium, and add the remaining oil. Cook the onion and celery until softened, 5 to 10 minutes. Add the garlic and cook another minute. Add the wine, and cook a minute more.

  3. Return the veal to the skillet, and reduce the heat to a low simmer. Cover and cook until the veal is tender, 45 minutes or more. When the meat is done, remove to a plate, and raise the heat to high. When the liquid is all but gone, turn the heat as low as possible, and add the sour cream, thinned a bit with the milk. Return the veal to the pan, allow it all to warm through, and serve immediately.
* * * * *

On The Website
In addition to a few more recipes using market ingredients, such as this week's Carrot-Potato Pancakes and Kürbisbrei mit Äpfeln (Pumpkin and Apple), we've also started posting information about the 2009 market season. Yes, we're already looking ahead and planning, and we'll keep the website updated as we determine more and more about next year's Growers' Market. Stop by and see it sometime!

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, October 31st: Kürbisbrei mit Äpfeln (Pumpkin and Apple)

Seasonal Recipe
Kürbisbrei mit Äpfeln (Pumpkin and Apple)

Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)
Serves 4

Though pumpkins and apples make for some very fine pies around this time of year, they're also excellent made into savory dishes, as in this old German recipe. This is best made with an apple that will hold its shape throughout the cooking process, though any flavorful apple will do. The trickiest part of this recipe is balancing the seasoning, so taste and adjust often with salt, sugar and lemon juice as you see fit.

Ingredients:

  • 2 lbs. pumpkin, peeled, seeded, and cubed
  • 2 ounces bacon, cut into strips
  • 1 to 2 tablespoons butter, as needed
  • 1 medium onion, diced
  • ¾ lbs. apples, peeled, cored, and cut into chunks
  • Lemon juice and zest
  • ½ cup water, or as needed
  • Salt and sugar, to taste
Directions:
  1. In a large skillet over medium heat, cook the bacon with a tablespoon of butter until it begins to release its fat. Add the onions, and continue to cook, stirring occasionally, until they and the bacon begin to brown lightly. Add the pumpkin to the pan, along with enough water to come to a depth of ¼ inch. Cover the pan and simmer for 10 to 15 minutes, until the pumpkin begins to soften.

  2. Add the apples to the pan, along with a squeeze of lemon juice and the zest of a lemon. Cook, uncovered, until the juices have evaporated and the apples have begun to fall apart. Pour off excess liquid if necessary, adjust the seasoning, and serve immediately.

Bonus Recipe, October 31st: Carrot-Potato Pancakes

Seasonal Recipe
Carrot-Potato Pancakes

Adapted from A World of Vegetable Cookery by Alex D. Hawkes (Simon and Schuster, 1968)
Makes about 12 pancakes

Potato pancakes are excellent, and take especially well to varied ingredients. Sweet potatoes make a delicious change of pace, as do these, which mix brightly colored carrots in with the potatoes for both color and a bit of a sweeter flavor. These are excellent with sour cream, and make a fine accompaniment to rich, hearty stews.

Ingredients:

  • 3 large carrots, grated
  • 3 medium potatoes, peeled and grated
  • ½ cup onion, finely diced
  • 1/3 cup parsley, finely chopped
  • ½ cup milk
  • ¼ cup flour
  • 3 eggs, lightly beaten
  • Butter or oil, as needed
  • Salt and black pepper, to taste
Directions:
  1. In a large bowl, combine the carrots, potatoes, onion and parsley, mixing well. Add the remaining ingredients and mix until well blended.

  2. Heat a large pan or griddle over medium to medium-high heat. Grease well with butter or oil, and drop the batter by heaping spoonfuls onto the griddle. Cook until well browned, about 12 to 15 minutes, then flip and cook on the other side. Adjust the heat as necessary to prevent them from burning. Serve the pancakes immediately, with dollops of sour cream.

Thursday, October 23, 2008

News from the SVGM - October 24th

Susquehanna Valley Growers' Market
October 24th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
It feels a little bit more like winter every day, it seems, and the 2008 season of the Susquehanna Valley Growers' Market will soon draw to a close. Now's the time to really stock up on all the best locally-grown produce and sustainably-raised meats to tide you through the cold and dark months of the year. We'll be back next May, of course, with all of the great market goods you've come to expect... and maybe a few more. Be sure to check our website from time to time, as we'll keep it updated with the latest list of the 2009 season's vendors.

For now, however, there's plenty of delicious food to find at the market. This week, you can expect to find plenty of good fillings for pies, so we're offering up two recipes: in the newsletter, one for a classic Pumpkin Pie; and on the website, another for a savory Swiss Chard Pie, which is also good with kale or any of the other cold-weather greens that look so good these days. And for those with a taste for whole wheat, try making your pie crust with some of the locally-grown whole wheat flour for sale this week by our guest vendor, White Frost Farm.

One last time for the season, we'll have the opportunity to enjoy the music of Woody Wolfe. Back at the Growers' Market, with acoustic guitar in tow, he'll be playing all of our favorite classics and cover songs throughout the market hours. For those who'd like to find Woody once the market takes its winter hiatus, take a moment to stop by the Heart To Hand Ministries website.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, October 24th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wheat flour and wheat berries
  • Wild-caught Alaskan salmon
  • Cabbages
  • Green beans
  • Broccoli
  • Cauliflower
  • Swiss chard
  • Kale
  • Onions
  • Garlic
  • Potatoes
  • Sweet potatoes
  • Beets
  • Carrots
  • Turnips
  • Radishes
  • Pumpkins and winter squash
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Pumpkin Pie

Adapted from The Joy Of Cooking by Irma S. Rombauer (Scribner, 1997)
Makes one 9-inch pie

Though pumpkins are excellent for Halloween carvings, there are plenty of delicious varieties for actual eating at the market, too. This recipe works just as well with winter squashes, such as butternut, provided they have a similarly firm, dense, and sweet flesh. Simply roast the pumpkin or squash in a moderate oven until the flesh is very soft, then force through a sieve or puree in a food processor.

If you find that the flesh seems loose and wet, allow it to drain in a colander lined with cheesecloth. Fold the cheesecloth over the top and weight down with a cake pan and 5 lbs. of weight, such as cans or jars filled with water. Allow to sit for 30 to 60 minutes. Reserve as much as you need for pies; the rest may be frozen in 2-cup quantities for easy measuring for future pies.

Ingredients:
  • 1 pie crust, preferably butter-based
  • 2 eggs, plus 1 egg yolk
  • 2 cups freshly cooked pumpkin puree
  • 1-½ cups light cream, or ¾ cup milk and ¾ cup heavy cream
  • ½ cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
Directions:
  1. Preheat the oven to 375°F. Prepare the crust in a 9-inch pie pan, and glaze with the egg yolk.

  2. Whisk the eggs together in a large bowl. Add the remaining ingredients and whisk until smooth.

  3. Warm the pie crust in the oven until it is hot to the touch, while allowing the filling to stand at room temperature. This will help minimize the chances of ending up with a soggy crust. Pour the filling into the crust and bake until the filling is set but still quivers when nudged, 35 to 45 minutes. Allow to cool completely on a rack, and refrigerate for up to a day. Serve cold, at room temperature, or warm, with plenty of whipped cream.
* * * * *

On The Website
A homemade pie makes a wonderful dessert, and sometimes a fine breakfast the next morning. Sweet, however, isn't the only direction a pie can take. This week, on our website, we have a recipe for a Swiss Chard Pie, an elegant recipe that's substantial enough to serve as a main course.

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, October 24th: Swiss Chard Pie

Seasonal Recipe
Swiss Chard Pie

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4 to 6 (or more as an appetizer)

This vegetarian pie is also excellent with other cooking greens, such as kale and spinach; you can even make it with other vegetables, including broccoli, cauliflower, cabbage, or mushrooms. You can also swap out this crust, which is crumbly and biscuit-like, for the pie crust of your choice; it will certainly still be delicious.

Ingredients:

  • 2 tablespoons butter, plus more as needed
  • About 8 large Swiss chard leaves, thinly sliced (or the equivalent in smaller, more tender leaves)
  • 1 medium onion, sliced
  • ¼ cup chopped fresh herbs, such as parsley, chervil, or chives
  • 6 eggs
  • 1 cup whole-milk yogurt or sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon baking powder
  • 1-¼ cups flour
  • Salt and black pepper, to taste
Directions:
  1. Preheat the oven to 375°F. Heat the butter in a large skillet over medium heat. Add the chard and onion and cook, stirring occasionally, until the leaves are tender: about 10 minutes for large leaves; less for smaller, more tender chard. Remove from the heat, add the herbs, and adjust the seasoning.

  2. Meanwhile, hard-cook 3 of the eggs. Shell and coarsely chop. Add them to the chard mixture and allow to cool while you prepare the remaining ingredients.

  3. Combine the yogurt, mayonnaise, and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a large pie plate or 9x12 baking dish, and spread half of the batter over the bottom. Top with the chard mixture, then with the remaining batter. Use a spatula to make sure that there are no gaps in the top crust.

  4. Bake for 45 minutes. The top should be shiny and golden brown. Allow the pie to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Thursday, October 16, 2008

News from the SVGM - October 17th

Susquehanna Valley Growers' Market
October 17th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
It's hard to believe that it's mid-October already, but we're already looking at the last few markets of the 2008 season. Now is the perfect time to visit your favorite vendors at the Growers' Market to ask about stocking up for the winter. There are plenty of delicious meats perfect for freezing, including the season's last order for Cornish hens from Beaver Run Farms; you can also pick up plenty of vegetables to store for those days when local food's tough to come by. Soon we'll have information about which vendors you can expect to find at the 2009 markets, when we return for our 5th year!

This week, we're offering up a pair of recipes to make use of the late-season produce. For a quick and easy dinner, try a southeast Asian specialty, Hmong-Style Beef With Radishes; just scroll down for the recipe. And for those looking for one of the easiest - and quite possibly the most delicious - ways to cook cauliflower (or broccoli), stop by our website for a Roasted Cauliflower or Broccoli recipe.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, October 17th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Cabbages
  • Green beans
  • Broccoli
  • Cauliflower
  • Honeycrisp apples
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Turnips
  • Asian greens
  • Radishes
  • Bell peppers
  • Pumpkins and winter squash
  • Decorative gourds
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Hmong-Style Beef With Radishes

Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Serves 2

The Hmong people come from Laos in southeast Asia, where they'd make this with the large daikon radish or one of the spicy Chinese varieties, but it's just as good with a classic red radish or a red-and-white French Breakfast. Serve this with plenty of hot rice and a good hot sauce for dipping.

Ingredients:
  • ½ lb. ground beef
  • ½ cup onion, chopped
  • 1 cup radishes, sliced
  • 3 tablespoons chopped herbs, such as cilantro, mint and basil
  • 1 tablespoon vegetable oil
  • ½ cup water
  • Soy sauce, to taste
  • Salt and black pepper to taste
Directions:
  1. Heat a large skillet or wok over high heat for several minutes. Add the oil to the pan and swirl it about. Immediately add the onions, stir-frying for 2 minutes. Add the ground beef to the pan and cook until most of the pink has disappeared, about 2 to 3 minutes.

  2. Add the water to the pan. When it reaches the boil, add the radishes. Reduce the heat and simmer until the radishes are tender, 3 to 5 minutes. Add the herbs, and season to taste with soy sauce, salt, and pepper. Serve immediately with rice and hot sauce for dipping.
* * * * *

On The Website
Cauliflower can be a frustrating vegetable, one which can be utterly delicious when perfectly cooked, but quickly leaps to overcooked, especially when steamed or boiled. One way around this is to try Roasted Cauliflower or Broccoli, a simple recipe that works well for broccoli, too. More forgiving of overcooking, roasting enhances the cauliflower's flavor, and produces some of the tasty flavors of browned foods that steaming just can't accomplish. Check out the recipe on our website!

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, October 17th: Roasted Cauliflower or Broccoli

Seasonal Recipe
Roasted Cauliflower or Broccoli

Serves 4

Cauliflower can be a frustrating vegetable, one which can be utterly delicious when perfectly cooked, but quickly leaps to overcooked, especially when steamed or boiled. One way around this is to roast it in the oven, a simple method that works well for broccoli, too. More forgiving of overcooking, roasting enhances the cauliflower's flavor, and produces some of the tasty flavors of browned foods that steaming just can't accomplish.

Ingredients:

  • 1 large head cauliflower or broccoli
  • Olive oil
  • Salt and black pepper, to taste
  • Lemon wedges (optional)
Directions:
  1. Preheat the oven to 425°F. Cut the cauliflower into florets; if using broccoli, keep as much of the stem as possible, removing any thick peel with a paring knife. In a large bowl, dress the vegetables with olive oil, salt and pepper, being sure to coat everything.

  2. Arrange the cauliflower in a single layer in a roasting pan or casserole. Place in the oven and cook until the vegetables are tender and beginning to brown at the edges, about 20 to 25 minutes. Serve immediately, with a squeeze of lemon if you like.

Thursday, October 9, 2008

News from the SVGM - October 10th

Susquehanna Valley Growers' Market
October 10th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
The season's first frosts have hit, which means we're about at the end of backyard tomatoes and other cold-sensitive crops. This week at the Growers' Market, look for the vegetables of fall, the cabbages and broccoli and winter squashes, including big, bright-orange pumpkins for your Halloween jack o' lanterns. This is also the time for slow-cooked roasts and meats for braising, including a website recipe for Roasted Pork With Cabbage. And, for an seasonally appropriate side dish, consider trying Acorn Squash Stuffed With Wild Rice, a dish that's as impressive-looking as it is delicious. Scroll down for the recipe!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, October 10th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Cabbages
  • Green beans
  • Broccoli
  • Honeycrisp apples
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Turnips
  • Asian greens
  • Chestnuts
  • Radishes
  • Bell peppers
  • Pumpkins and winter squash
  • Decorative gourds
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Acorn Squash Stuffed With Wild Rice

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4 or more

Winter squash are a wonderful way to add the color of autumn to dinner; their natural sweetness matches well with all sorts of foods. Here, the relatively small acorn squash serves as an edible container. It's an elegant side dish for a meal as complicated as Thanksgiving or just a casual weekend meal.

Ingredients:
  • 2 or 3 acorn squash
  • 1 cup cooked wild rice
  • 1 tablespoon garlic, minced
  • Olive oil
  • 1 cup freshly squeezed orange juice
  • 2 tablespoon orange zest
  • ½ cup dried cranberries
  • Chopped pecans or walnuts, to garnish
  • Salt and black pepper to taste
Directions:
  1. Preheat the oven to 375°F. Halve the squashes, scrape out the seeds, and rub the exposed flesh with the olive oil. Roast, cut side down, for 25 minutes.

  2. Meawhile, prepare the stuffing. Mix together the wild rice, garlic, orange juice and zest, and cranberries. When the squash are ready, flip them over and fill them with the stuffing. Return to the oven and roast until the flesh is tender, about 20 minutes. Remove to a plate, sprinkle with the chopped nuts, and serve immediately.
* * * * *

On The Website
Wondering what to do with one of those amazing, giant cabbages at the market? Homemade sauerkraut is one definite possibility, but it's also excellent when fresh, whether in a coleslaw or in this week's recipe, Roasted Pork With Cabbage. It's a hearty dish that can feed a hungry crowd, or one that reheats well for satisfying leftovers during the week. It's just the thing for the shortening days and cloudy skies of autumn!

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, October 10th: Roasted Pork With Cabbage

Seasonal Recipe
Roasted Pork With Cabbage

Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child (Knopf, 2004)

When cabbage arrives at the market in the fall, it may seem as though there's more than any reasonable person could eat, even those of us who really enjoy it. Despite appearances, however, it cooks down considerably, and takes quite well to dishes like this one, soaking up the flavors of the pork and other vegetables. If you prefer, consider making this roast and serving with homemade sauerkraut, another fine way to use our sweet, local cabbages.

Ingredients:

  • 1 3- to 4-lb. pork roast
  • 1 lb. green cabbage, cut into ½-inch slices (about 6 cups)
  • 1 medium onion, sliced
  • 1 carrot, sliced
  • ½ teaspoon caraway seeds
  • 3 to 4 teaspoons salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ¼ teaspoon allspice
  • 2 cloves garlic, mashed
  • 4 tablespoons lard or cooking oil
Directions:
  1. Prepare the dry rub for the pork ahead of time; the meat should have time to absorb the seasonings before cooking. 24 hours is ideal, although 6 hours is sufficient. Mix together 1 teaspoon of salt per pound of pork with the black pepper, allspice, and garlic. Rub all over the surface of the pork, and refrigerate. Turn the meat several times during as it marinates.

  2. Preheat the oven to 325°F. Wipe the surface of the roast clean, and pat dry with paper towels. Heat a casserole dish large enough to hold the pork over medium-high heat, and add the lard. When the fat is almost smoking, brown the roast well on all sides. Remove the meat to a plate.

  3. Pour all but 2 tablespoons of fat from the casserole. If the fat has burned, discard all of it and add another 2 tablespoons. Reduce the heat to medium and cook the onions and carrots for several minutes until they begin to soften.

  4. Return the pork to the casserole, with its fattiest side up. Cover the casserole and cook on the stovetop until the meat begins to sizzle, then transfer to the oven. Meanwhile, bring a large pot of salted water to the boil. Boil the cabbage for 2 minutes, then drain in a colander and rinse with cold water to stop the cooking.

  5. After the pork has roasted for an hour, arrange the cabbage around it, basting everything with the accumulated juices in the casserole. Sprinkle the caraway seeds over the cabbage. Return to the oven and cook until the pork is cooked through and tender. Each time you check for doneness, baste with the juices.

  6. To serve, remove the pork to a platter. Lift the cabbage from the pan with a pair of forks to allow it to drain and arrange around the roast. Degrease the pan juices, and pour over the cabbage. Serve immediately.

Thursday, October 2, 2008

News from the SVGM - October 3rd

Susquehanna Valley Growers' Market
October 3rd, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
October has arrived, and we're down to the last month of markets for the 2008 season. There are still many good things to find at the market this week, however. It's a time for firing up the stove and oven, and filling the house with the aromas of delicious, home-cooked food. Nothing does that quite so well as good food roasting in the oven, whether it's a delicious, pasture-raised chicken or one of the lovely winter squash that are now starting to populate the market tables. Yes, pumpkins and winter squash are ready to take home, for carving or for eating, and the broccoli - and, with a little luck, cauliflower - are looking especially good. This week, we're providing a recipe for Roman-style Broccoli on our website, for an Italian perspective on that very Italian vegetable.

We also have a recipe for a simple Smoked Salmon Soup in the newsletter; scroll down to see it. Wild For Salmon has two types of smoked salmon this year, so stop by for a comparison taste. And while you mull that over, consider reserving a Cornish hen or two from Beaver Run Farms; they'll be bringing those birds next week. It sounds like this will be the second-to-last chance for a taste of those little chickens this season, so don't miss out!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, October 3rd, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Melons - cantaloupe, honeydew, and watermelon
  • Green beans
  • Broccoli
  • Honeycrisp apples
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Grapes
  • Turnips
  • Asian greens
  • Chestnuts
  • Bell peppers
  • Pumpkins and winter squash
  • Decorative gourds
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Smoked Salmon Soup

Adapted from The Frugal Gourmet Cooks American by Jeff Smith (Wm. Morrow, 1987)
Serves 4

When the weather grows cold, a bowl of warm soup hits the spot. This recipe, which traces its origins back to the natives of the Pacific Northwest, uses a few basic ingredients to make a flavorful soup in a very short time. Originally, this would have made use of the various wild foods readily available, and salmon would likely have been smoked as much for preservation as for flavor. You can make this soup with fresh salmon, if you prefer, but the extra flavor of a good hot-smoked salmon makes it even better.

Ingredients:
  • 1 lb. hot-smoked salmon, broken into bite-size pieces
  • 1 medium onion, thinly sliced
  • 1 bunch spinach leaves, or other hearty green, coarsely chopped
  • 1 quart chicken stock, vegetable stock, or water
  • Salt and black pepper to taste
Directions:
  1. In a saucepan, bring the stock, salmon and onion to a boil, then reduce to a bare simmer and cook for 15 minutes. Add the spinach or other greens and cook for another 5 minutes, or until the leaves are cooked and tender. Check for seasoning and ladle into warmed bowls. Serve immediately, preferably with some good, fresh bread.
* * * * *

On The Website
Broccoli, that close cousin of cauliflower, cabbage, and even Brussels sprouts, has been popular for at least three centuries. Though it appears that broccoli was first developed in Italy, possibly the province of Calabria, it's certainly become a popular vegetable throughout most of the world. The Englishmen who once called it "Italian asparagus" would probably be surprised to see its popularity in such far-flung places as eastern Asia and America. Of course, even they would probably admit that a dish like the classic Roman-style Broccoli, Broccoli al Peperoncino, is hard one to beat.

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, October 3rd: Roman-style Broccoli

Seasonal Recipe
Roman-style Broccoli

Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)

Broccoli, that close cousin of cauliflower, cabbage, and even Brussels sprouts, has been popular for at least three centuries. Even the British, not known for an adventurous nature when it comes to vegetables, have been enjoying this green wonder since the early 18th century. Though it appears that broccoli was first developed in Italy, possibly the province of Calabria, it's certainly become a popular vegetable throughout most of the world. The Englishmen who once called it "Italian asparagus" would probably be surprised to see its popularity in such far-flung places as eastern Asia and America.

Of course, even they would probably admit that a dish like this classic, Broccoli al Peperoncino, is hard one to beat. The simple, bold flavors of chilli and olive oil really highlight broccoli's sweet nature. Cauliflower is also delicious here, and looks just as sharp with the bright red pepper as contrast.

Ingredients:

  • 1 large head broccoli, or 2 smaller heads
  • 2 dried red chillis, or hot red pepper flakes
  • 1 or 2 cloves garlic, thinly sliced
  • ½ sweet red bell pepper, chopped
  • Olive oil
  • Salt and black pepper, to taste
Directions:
  1. Trim the broccoli into small florets, keeping as much stem attached to each piece as possible. Use a paring knife or a vegetable peeler to remove any thick skin along the stem; the skin may be tough, but the stem is as delicious as the rest of the plant. Blanch the broccoli in boiling, salted water for 3 or 4 minutes, until just tender, then remove to an ice bath to stop the cooking and set the green color. Drain thoroughly before proceeding.

  2. Chop up the chillis and place in a large, cold skillet with the sweet bell pepper and garlic. Add enough olive oil to cover the base in a thin layer. Place the skillet over low heat and cook for about ten minutes to let the oil absorb the flavors of the peppers and garlic. Raise the heat to medium and add the broccoli to the pan, and stir to coat evenly. Allow the broccoli to reheat, but take care not to brown it or overcook it. When ready, transfer to a serving dish, and top with the bits of chilli, pepper and garlic. Serve immediately.

Thursday, September 25, 2008

News from the SVGM - September 26th

Susquehanna Valley Growers' Market
September 26th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
We've crossed into autumn, and with October on the horizon, it's time for a uniquely Pennsylvanian celebration: Goose Day! Most commonly associated with Lewistown and Mifflin County, this September 29th holiday continues the medieval tradition of Michaelmas. Though it has disappeared from most places, including much of rural England, where it began, the annual roast goose feast is still alive and well. For those who have already reserved their birds, we have a recipe for Simple Roast Goose this week. If you're still interested, there should be more birds to reserve for that special Christmas goose.

If there's one thing that the goose is known for, it's plenty of good, delicious fat. Be sure to save it from your roast, or check out our recipe for Rendered Goose Fat on the website this week. And, to use some of those end-of-season tomatoes in a different way, you can accompany your goose with a Tomato & Cheese Pie. Or perhaps some of the season's first chestnuts, which should be appearing this week, along with winter squash, broccoli, and possibly even a new lineup of flavorful dry rubs from our resident salsa man.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, September 26th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Melons - cantaloupe, honeydew, and watermelon
  • Green beans
  • Broccoli
  • Honeycrisp apples
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Grapes
  • Turnips
  • Asian greens
  • Chestnuts
  • Bell peppers
  • Pumpkins and winter squash
  • Decorative gourds
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Simple Roast Goose

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 6 to 10

There are just about as many ways to prepare a goose as there are for any other good bird, but it's hard to top a well-roasted goose, especially when you're feeding a crowd. (And you'd like to have that whole bird, covered in crispy, bronzed skin to show off.) Like with a duck, you will find less meat per pound of bird than when compared to a chicken, but the rich, dark meat is more satisfying. If you're looking to stretch it further, then you may wish to consider stuffing the goose, just as you would a turkey. Stuffings with fruit and herbs are especially good.

Do be sure to save any excess fat that you trim from the bird before roasting. When rendered, it makes for one of the most flavorful cooking fats around. Used in place of other cooking oils, it can lend an additional layer of flavor and sophistication to even the simplest dishes.

Ingredients:
  • 1 (8- to 10-lb.) goose, excess fat removed, rinsed and patted dry
  • Salt and black pepper to taste
Directions:
  1. Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork or thin-bladed knife, being careful not to pierce the meat. Season the goose with salt and pepper and place it, breast side down, on a rack in a roasting pan.

  2. Place the roasting pan in the oven and roast for 20 minutes, then prick the exposed skin again. Roast another 20 minutes, or until the skin begins to brown. Flip the bird breast side up, prick again, and baste with some of the pan juices. Roast for another hour, pricking the skin and basting every 20 to 30 minutes.

  3. Unless the goose skin is already very brown, raise the oven temperature to 400°F to finish roasting, about another 30 minutes. At that point, the juices should run clear, and the leg bons should wiggle slightly in its socket. An instant-read thermometer inserted into the thigh should measure about 180°F. Allow the bird to rest for at least 20 minutes, then carve and serve.
* * * * *

On The Website
All ready to celebrate Goose Day on Monday? While you're roasting that bird to a lustrous bronze, don't forget to check out our recipe for making your own delicious Rendered Goose Fat. If you're not one for potatoes fried in goose fat - and they are especially good that way - then why not try a Tomato & Cheese Pie with some of the last of this season's tomatoes? When autumn rolls around, it's hard to tell when they'll disappear, so snap them up while they're still good and fresh!

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, September 26th: Rendered Goose Fat

Seasonal Recipe
Rendered Goose Fat

Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child (Knopf, 2004)

When roasting a goose, you will need to trim away excess skin and fat. Rendering out the fat, which you can easily do while the bird roasts, leaves you with a wonderful cooking fat and grattons, or goose cracklings. The cracklings make for a delicious snack, or can be ground and warmed with a little salt, pepper, and allspice for a tasty spread for crackers or toast. The fat is excellent for sautes, for flavoring cabbage or sauerkraut dishes, or any place that a little extra flavor would be welcome.

Ingredients:

  • Goose skin and fat, trimmed from the bird
  • 1 cup water
Directions:
  1. Cut the fat, with any attached skin, into ½-inch pieces. Place in a saucepan with cup of water and simmer, covered, for 20 minutes to draw the fat out from the tissues.

  2. Uncover the pan and boil slowly to evaporate the water. As the moisture evaporates, the fat will make spluttering noises; when these stop, the fat is rendered. The liquid will be a pale yellow, flecked with lightly browned particles. Strain the liquid into a jar.

  3. Use the rendered fat immediately, or refrigerate for several weeks. Reserve the grattons for another recipe.

Bonus Recipe, September 26th: Tomato & Cheese Pie

Seasonal Recipe
Tomato & Cheese Pie

Adapted from a recipe from the Park Seed Company
Serves 8

This recipe comes to us courtesy of Cathy Kelley, who cites it as that perfect combination of "very, very easy and delicious." It's also a fine way to use up some of those late-season tomatoes, when they're still fresh from the vine, but the weather's cool enough to make an oven-warmed kitchen seem awfully nice.

If you're looking for an excellent pie crust to use with this recipe, the New York Times offers a wonderfully crisp and flaky version. If you don't have a food processor, as their recipe recommends, it still works quite well with a pastry cutter, a pair of knives, or even your fingertips to cut the fat into the flour.

Ingredients:

  • 1 pie crust, bottom only, preferably butter- or lard-based
  • 2 to 3 large, ripe beefsteak tomatoes, or the equivalent in smaller, ripe tomatoes
  • ¾ cup mayonnaise
  • ¼ cup fresh basil, torn, or 2 tablespoons dried
  • 1 cup cheddar cheese, shredded
  • Salt and black pepper, to taste
Directions:
  1. Preheat the oven to 350°F. Cut the tomatoes into ¼-inch slices. Season both sides with salt and pepper, and leave to sit on paper towels for at least 15 minutes draw out excess moisture. Meanwhile, mix together the mayonnaise, ¾ cup of the cheese, and the basil.

  2. Roll out the pie crust and place in a pie pan. Arrange half of the tomatoes over the bottom of the crust, and top with half of the mayonnaise-cheese mixture, spreading it evenly. Repeat another layer with the remaining tomatoes and mayonnaise, finishing by sprinkling the last of the shredded cheese over the top. Bake for 25 minutes, or until the cheese is golden brown. Serve immediately.

Thursday, September 18, 2008

News from the SVGM - September 19th

Susquehanna Valley Growers' Market
September 19th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
It's certainly feeling like autumn these days, with cool weather and the equinox just a few days away. There are still plenty of great local foods to find at the Growers' Market, and also at some of Lewisburg's local restaurants. This Friday, September 19th, is the first "Lewisburg Local Night Out," a celebration organized by our local Buy Fresh Buy Local campaign. Restaurants throughout Lewisburg will be serving special dishes featuring locally-sourced foods, from farms including our own market vendors. Stop by the market for something delicious to take home, then stop in to your favorite restaurant to see what some of our talented local chefs can do with the same ingredients.

Participating restaurants include:
  • Brasserie Louis
  • The Bull Run Inn
  • Cherry Alley Café
  • Elizabeth's
  • Mya's Cafe
  • Puirseil's Irish Pub
  • Reba & Pancho's
  • The Towne Tavern
  • Zelda's


We'll also have some special music for this Friday. Woody Wolfe will be back with his guitar in hand, playing a selection of popular cover songs until the restaurant festivities begin at 6pm. Stop in to listen while you wait for your table!

Goose Day is coming up soon, as well, so now's the time to reserve your bird! Check in with Cow-A-Hen Farm to get your goose in time for the September 29th celebration. It's a uniquely local tradition, and a fine excuse for enjoying such a special bird. We'll have a recipe on the website next week, for those who might be curious. This week, though, we're focusing on comfort foods; scroll down for an Italian recipe for Chicken Soup with Passatelli. It's simple, and at its best with some homemade Basic Chicken Stock. Follow it up with Maple Bread Pudding for dessert, and you have just the right remedy for the cooling nights of autumn.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, September 19th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Melons - cantaloupe, honeydew, and watermelon
  • Kale
  • Green beans
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Grapes
  • Sweet corn
  • Eggplant
  • Bell peppers
  • Summer squash
  • Gourds
  • Horseradish
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Farm fresh eggs
  • Fresh sandwiches and other lunch items
  • Salsas and barbecue sauces
  • Hot sauces and flavored salts
* * * * *

Seasonal Recipe
Chicken Soup with Passatelli

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 4

It's not at all unusual for chicken soup to have little or no actual meat in it, with most of the rich, meaty flavor coming from a well-made stock. A soup such as this one could include pieces of cooked chicken, or an assortment of vegetables, or even replace the chicken stock with vegetable stock for a vegetarian version.

There is a special instrument for creating passatelli noodles, which forces the batter through small holes to create long noodles as the batter hits the hot stock. A food mill works well, too; you could also use a potato ricer, or a spaetzle maker, depending on what you have handy.

Ingredients:
  • 6 cups chicken stock
  • 1 cup freshly grated Parmesan cheese
  • ½ cup fresh bread crumbs
  • ¼ cup fresh parsley, minced
  • 2 eggs, lightly beaten
  • 1/8 teaspoon nutmeg
  • Salt and black pepper, to taste
Directions:
  1. In a large pot, bring the chicken stock to a boil. In a bowl, combine the the cheese, bread crumbs, parsley, salt, pepper, and nutmeg; then stir in the eggs. It should be like a wet dough. If it seems stiff, add up to a tablespoon of water or stock to thin.

  2. Reduce the heat so that the stock simmers. Place a food mill (or ricer) over the stock, using the plate with the large holes, and put the dough inside. Crank the food mill so that the dough falls into the simmering stock in strands. Cook for 2 to 3 minutes, then turn off the heat and allow to sit another 2 to 3 minutes before serving. Garnish with a little additional parsley, if you like.
* * * * *

On The Website
Store-bought chicken stock can't hold a candle to homemade; if you've done it before, we have a nearly fool-proof recipe for Basic Chicken Stock, as well as a few variations, on our website. And, if you're feeling the cold-weather urge for comfort food these days, why not try making some Maple Bread Pudding with some of the fine breads available from the market? Even though a loaf has started to go stale, there are still plenty of good ways to enjoy it!

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, September 19th: Basic Chicken Stock

Seasonal Recipe
Basic Chicken Stock

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Makes about 3 quarts

Chicken stock tastes best when it uses a combination of bones and meat, though you can certainly make it with whatever you have handy. Keep your freezer stocked with extra chicken parts, such as backs, necks, and wings, and you can pull them out for a batch of stock when you've accumulated enough. The recipe below is a rough guideline, so work with what you have. For an especially rich and flavorful stock, roast the chicken parts and vegetables in a very hot oven for half an hour, or until well browned. Extra effort, yes; but it makes a broth that's a hearty soup all by itself.

Do note that the stock recipe does not call for salt. If you only intend to use it as a soup broth, with little or no further cooking, you may season it to taste, but be careful. If you end up using the stock in another dish, especially where it is reduced to intensify the flavor, the saltiness can become overwhelming.

Ingredients:

  • 3 to 4 lbs. chicken parts and/or bones
  • 1 cup roughly chopped onion
  • 1 cup roughly chopped carrot
  • ½ cup roughly chopped celery
  • 1 sprig fresh thyme
  • ½ bay leaf
  • Several sprigs fresh parsley
  • About 4 quarts water
Directions:
  1. Combine all of the ingredients in a large stockpot. Bring almost to a boil, then cover partially and reduce to a bare simmer. Cook until the meat falls from the bones and the bones separate from one another, which will take at least 2 hours. Skim any foam that may form off the surface from time to time.

  2. Strain the stock through a colander lined with a cheesecloth, and press on the vegetables and meat to extract as much flavor as possible. Refrigerate for up to 4 or 5 days, or freeze for longer storage. If you prefer, you can wait until the fat hardens on the surface in the refrigerator, then simply remove it.

Bonus Recipe, September 19th: Maple Bread Pudding

Seasonal Recipe
Maple Bread Pudding

Adapted from The Joy Of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 8

Bread puddings are simple, comforting desserts that can be made with leftover, day-old bread. Much like French toast, using slightly stale bread allows it to better soak up the rich, eggy mixture, resulting in a firm, custardy dish that's always popular with a crowd. It's also a very forgiving and adaptable recipe, one that happily changes to suit whatever happens to be at hand.

Ingredients:

  • 8 to 10 slices bread (about 10 oz.)
  • 9 large egg yolks
  • ¾ cup pure maple syrup, preferably Grade B
  • 3 cups heavy cream
  • Zest of an orange (optional)
  • Butter
Directions:
  1. Preheat the oven to 375°F, and lightly butter an 8x8-inch pan or a 9x2-inch round pan. Trim the crusts from the bread, and cut into ½-inch cubes. You should have approximately 4 cups. Spread these on a baking sheet and toast in the oven, stirring occasionally, until they turn golden brown. Turn out into the prepared pan.

  2. Reduce the oven temperature to 325°F. Whisk together the egg yolks and maple syrup, until blended. Then whisk in the heavy cream and orange zest. Pour the mixture evenly over the bread, and allow to stand for 20 minutes. Press down on the bread every five minutes or so to help it absorb the liquid. Butter a sheet of aluminum foil and cover the pudding.

  3. Bake the pudding in a water bath until the center is firm, about 60 to 75 minutes. Serve warm, drizzled with more maple syrup, with scoops of good vanilla ice cream.

Thursday, September 11, 2008

News from the SVGM - September 12th

Susquehanna Valley Growers' Market
September 12th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
It's high season for melons at the Growers' Market! Ripe and utterly delicious, there are all sorts of melons to choose from this Friday. Whether your taste runs more to watermelons or cantaloupes or honeydew melons, you can expect to find piles of rich, fragrant fruit ready to take home. For an extra-special treat, take home one of the green cantaloupes from the market this Friday; they're guaranteed to be a surprise for friends and family. Sliced, they look like a honeydew, but have the most wonderful muskmelon fragrance and flavor. Serve slices for brunch with a Tomato & Onion Frittata, or maybe as an appetizer before a meal of Eggplant & Sausage Stew.

We have more music lined up for this week: Billy D. and Rosie will be at the market, performing a selection of oldies and other popular tunes. Stop by and check it out!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, September 12th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Melons - cantaloupe, honeydew, and watermelon
  • Kale
  • Green beans
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Pears
  • Sweet corn
  • Eggplant
  • Bell peppers
  • Cucumbers
  • Summer squash
  • Gourds
  • Horseradish
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Farm fresh eggs
  • Fresh sandwiches and other lunch items
  • Salsas and barbecue sauces
  • Hot sauces and flavored salts
* * * * *

Seasonal Recipe
Tomato & Onion Frittata

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 4, or 8 to 12 as an appetizer

The frittata, a classic Italian egg pie, is essentially a streamlined version of an omelet or a quiche. It can be quickly adapted to incorporate all sorts of fillings, from vegetables to cheeses to meats, and takes little to no practice to perfect. To top things off, it's delicious either hot or at room temperature, and makes an equally impressive dish for brunch or an appetizer before dinner.

Ingredients:
  • 6 eggs
  • 2 tablespoons butter or olive oil
  • ½ cup grated cheese
  • ½ cup diced onion
  • ½ cup diced tomato
  • Salt and black pepper, to taste
Directions:
  1. Preheat the oven to 350°F. In an ovenproof skillet, preferably cast-iron or non-stick, melt the butter over medium heat. Saute the onion in the butter until soft but not brown, about 5 minutes.

  2. Meanwhile, beat the eggs in a bowl with the cheese, salt, and pepper. When the onions are ready, pour the eggs into the skillet, and give a brief stir to mix the onions about evenly. Spread the tomatoes over the top, and reduce the heat to medium-low. Cook, without disturbing, for about 10 minutes, or until the bottom of the frittata is firm.

  3. Transfer to the oven to finish cooking, checking every few minutes. The top should no longer be runny, which may take 10 to 15 minutes. Remove from the oven and slide onto a serving plate. Serve immediately if you would like it hot, or allow to cool to room temperature.
* * * * *

On The Website
With the cool and wet weather returning, it's suddenly nice to have a warm kitchen again, full of the smells of slow cooking. While it's still warm enough to enjoy the season's tomatoes and eggplant, why not try some Eggplant & Sausage Stew? Give it a shot with some of the market's fine Italian sausage - mild or hot - or change up the spices to accommodate your favorite fresh pork sausage. See the recipe on our website.

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, September 12th: Eggplant & Sausage Stew

Seasonal Recipe
Eggplant & Sausage Stew

Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Serves 8 to 10

Eggplant can be quite delicious on its own, though it often works brilliantly when combined with Italian flavors, as here. This recipe works equally well with the more common large, purple eggplant and the smaller heirloom varieties. One benefit of the smaller eggplant, especially Asian varieties, is that the thin skins do not require peeling.

Ingredients:

  • 2 lbs. eggplant, peeled if desired, and cut into bite-size chunks
  • 2 lbs. hot or mild Italian sausage, or a mixture
  • 1 large onion, cut into bite-size chunks
  • 2 tablespoons garlic, finely chopped
  • 3 lbs. tomatoes, peeled if desired, and coarsely chopped
  • 1-½ cups red wine
  • 2 teaspoons fresh oregano (or 1 teaspoon dried)
  • 1-½ teaspoons fennel seeds, ground
  • 2 bay leaves
  • 3 tablespoons olive oil, plus more as needed
  • Salt and black pepper, to taste
Directions:
  1. In a skillet over medium-low heat, cook the sausages in a small amount of olive oil. Turn them occasionally to allow them to brown evenly as the cook through. Remove from the heat and cut into bite-size pieces.

  2. Heat the remaining olive oil in a large pot over medium heat. Add the onions and garlic, until they are softened but not brown, about 5 to 7 minutes. Add the eggplant to the pot, and continue to cook, stirring, until the eggplant begins to color, another 5 to 10 minutes.

  3. Add the wine to the pot, and scrape the bottom with a wooden spoon to release any flavorful bits stuck there. Stir in the tomatoes, oregano, fennel, and bay leaves. Bring the pot to a boil, then reduce to a simmer and cook for 30 minutes.

  4. Add the sausage chunks to the stew, and simmer another 10 minutes, until the flavors have blended. Serve immediately, or cool and refrigerate overnight. The nex day, when reheated, the stew will taste even better.

Thursday, September 4, 2008

News from the SVGM - September 5th

Susquehanna Valley Growers' Market
September 5th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
We're past Labor Day; school's back in session; and the heat of summer seems to be back for one last reminder that fall is still a few weeks away. Now is the season to enjoy ripe, fragrant melons, such as honeydews and green cantaloupes, that are unlike any you'll find elsewhere. Horseradish has also arrived, and we have a recipe for Homemade Horseradish Sauce on the website this week. It's especially delicious on any hamburgers that you might be tossing on the grill as the outdoor cooking season winds down. We also have a recipe for an Heirloom Tomato Salad with Blue Cheese this week, from one of our regular market customers! Scroll down to check it out!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, September 5th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Melons
  • Kale
  • Green beans
  • Onions
  • Garlic
  • Potatoes
  • Carrots
  • Beets
  • Sweet corn
  • Eggplant
  • Bell peppers
  • Cucumbers
  • Summer squash
  • Horseradish
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
* * * * *

Seasonal Recipe
Heirloom Tomato Salad with Blue Cheese

Adapted from Bon Appetit magazine, August 2003
Serves 6 to 8

This recipe comes recommended from market regular Christine Sperling, who says, "Here's a great summer salad that I make a lot with the wonderful tomatoes available here." She notes that she often skips the steps for the garlic toasts, but if you already have the grill going, it's a wonderful addition to the salad.

Ingredients:
  • 10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
  • 1 small red onion, sliced paper-thin
  • 3 celery stalks, sliced thinly on diagonal
  • 1-½ cups coarsely crumbled blue cheese
  • 8 ½-inch-thick slices crusty bread
  • 4 large garlic cloves, halved
  • 3 tablespoons plus 1/3 cup extra-virgin olive oil
  • 1 cup currant or grape tomatoes or halved cherry or pear tomatoes
  • ½ cup chopped green onions
  • Salt and black pepper, to taste
Directions:
  1. Start up the grill (or broiler). Rub the slices of bread with cut garlic halves, then brush the bread with the 3 tablespoons of olive oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.

  2. Overlap the tomato slices in concentric circles on a platter, alternating colors. Scatter the onion and celery slices over the tomatoes, and sprinkle with salt and pepper. Spoon the tomato and green onion mixture over the top. Sprinkle with crumbled cheese.

  3. When the grill is at medium-high heat, grill the bread slices until golden, about 2 minutes per side. Cut each slice diagonally in half, and serve immediately with the salad.
* * * * *

On The Website
If you have the grill going for this week's Heirloom Tomato Salad, why not cook up a few hamburgers or steaks from the market? Instead of topping those burgers with everyday ketchup and mustard, why not try a little Homemade Horseradish Sauce? It's powerful, sinus-clearing stuff, to be sure, but the combination of rich beef and spicy horseradish is a hard one to top. The recipe's on our website this week, as just one of the many recipes we have featuring some of the best market meats and produce.

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, September 5th: Homemade Horseradish Sauce

Seasonal Recipe
Homemade Horseradish Sauce

Adapted from From How To Cook Everything by Mark Bittman (Wiley, 1997)
Makes about 1 cup

You can make horseradish sauce with either a food processor or a hand grater, though it's much easier with the former. Freshly grated horseradish is powerful stuff, so you may want to consider wearing goggles and gloves, especially if you're planning to make large quantities. This will keep indefinitely in the refrigerator, and the heat will lessen over time. If it's too hot on day one, try mixing it with a little sour cream or mayonnaise until time tempers it to your taste.

Ingredients:

  • 1 horseradish root, about 1 foot long
  • ½ cup white wine vinegar
  • Salt to taste
Directions:
  1. Peel off the outer skin from the horseradish, and cut the root into chunks. Place in the bowl of a food processor with about half of the vinegar, cover, and turn on the machine.

  2. Continue to process, stopping and scraping down the sides as needed, until the horseradish is finely minced. (Alternately, you can grate the root by hand; do this as finely as possible.) Taste, and add vinegar and salt as necessary. Store, tightly sealed, in the refrigerator.

Thursday, August 28, 2008

News from the SVGM - August 29th

Susquehanna Valley Growers' Market
August 29th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
September is around the corner, and we're excited to welcome Wild For Salmon back to the Growers' Market for the 2008 season. After spending much of June and July fishing for wild salmon on Alaska's Bristol Bay, they've returned to our region with plenty of delicious salmon. If you've never had the pleasure, the flavor of wild Pacific salmon is worlds apart from the common farmed Atlantic salmon typically found in the grocery store. See below for a sample recipe, Salmon Roasted in Butter, that emphasizes the rich, natural flavor of these wild fish. As a seasonal side dish, just as simple and full of intense flavor, try pairing that salmon with an Ethiopian Tomato Salad; the recipe is available on our website.

Woody Wolfe returns to the market this week, with guitar in hand, ready to perform a wide selection of cover songs while you shop. Be sure to stop by and enjoy the music while you shop and eat!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, August 29th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Wild-caught Alaskan salmon
  • Melons
  • Salsas and barbecue sauces
  • Hot sauces and flavored salts
  • Kale
  • Green beans
  • Onions
  • Potatoes
  • Beets
  • Sweet corn
  • Eggplant
  • Bell peppers
  • Cucumbers
  • Summer squash
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
* * * * *

Seasonal Recipe
Salmon Roasted in Butter

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 2 to 4

Wild-caught salmon is intensely flavored, capable of standing up to just about any other strongly-flavored foods. Sometimes, though, it's best to appreciate the flavor of the salmon itself. Now, when we begin to get our first taste of this season's catch, it serves as a reminder of why this fish is such a special treat. Like a perfect, ripe summer tomato, this is a food well worth the annual wait.

Ingredients:
  • 1 lb. salmon fillet
  • 2 to 3 tablespoons butter
  • 2 tablespoons fresh herbs, or to taste, such as tarragon, dill, basil, thyme, or parsley
  • Salt and black pepper to taste
Directions:
  1. Preheat the oven to 475° F. Melt the butter in a medium roasting pan, either on the stovetop or in the oven, until the foam subsides.

  2. Sprinkle the herbs over the salmon and season with salt and pepper. Place the salmon in the butter, flesh side down, and roast in the oven for about 5 minutes. Flip the fillets over and continue to cook until the salmon is done, another 3 to 6 minutes. Garnish with more herbs, if you like, and serve immediately.
* * * * *

On The Website
Try pairing the first of this season's salmon with an Ethiopian Tomato Salad, one of those tasty, simple dishes that's brilliant with the good, ripe tomatoes of summer. Now, of course, there are so many tomatoes available at the market, from traditional, meaty reds to multicolored heirlooms, and any combination works perfectly here.

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, August 29th: Ethiopian Tomato Salad

Seasonal Recipe
Ethiopian Tomato Salad

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Makes about 4 cups

Those perfectly ripe summer tomatoes make wonderful tomato sauce for pasta; go so well in thick slices on sandwiches and hamburgers; and make for fine homemade salsas. This recipe, which takes just a few minutes to prepare, is quite similar to a fresh tomato salsa. It's equally delicious with the traditional red tomatoes or the multicolored heirloom varieties available at the market throughout the growing season.

Ingredients:

  • 4 large tomatoes, cored and coarsely chopped
  • 1 tablespoon minced jalapeno pepper, or to taste
  • ¼ cup minced onion
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground turmeric
  • Salt and black pepper, to taste
Directions:
  1. Mix together the jalapeno, onion, lemon juice, and turmeric in a serving bowl. Add in the tomatoes, toss to coat, and season to taste. Serve immediately, or refrigerate for up to half an hour.

Thursday, August 21, 2008

News from the SVGM - August 22nd

Susquehanna Valley Growers' Market
August 22nd, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
There's music and good food to be had at the Grower's Market this week: Woody Wolfe will be back this Friday, playing a variety of classic and alternative rock cover songs on his acoustic guitar. Come and listen while stocking up on good, fresh, local food for the week, and for the winter season when local foods are tough to find. Now's the time to think about canning, pickling, freezing and drying everything at the peak of its flavor, so you can enjoy delicious food from the Growers' Market on some snowy January evening.

As promised in last week's newsletter, we have a recipe for Glazed Cornish Hen with Wild Rice and Mushroom Stuffing this week, as well as an alternate version, Rice, Chorizo and Hot Chilli Stuffing, on the website. And, in case you're not sure what to do with the summer's eggplant and zucchini, we have an Indian-inspired recipe for Stuffed Vegetables with Sookha Keema, too. This week, you can also expect to find Macneal Orchards with plenty of fresh apples and maple syrup, as well our regular vendors with plenty of sweet corn, tomatoes, eggplant, and more!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, August 22nd, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Apples: Viking, Jerseymac, and Tydeman Red
  • Apple sauce mixes
  • Maple syrup
  • Watermelons
  • Cantaloupes
  • Salsas and barbecue sauces
  • Hot sauces and flavored salts
  • Green, yellow, purple, and roman snap beans
  • Onions
  • Potatoes
  • Beets
  • Sweet corn
  • Eggplant
  • Bell peppers
  • Cucumbers
  • Summer squash
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Homemade dog treats
* * * * *

Seasonal Recipe
Glazed Cornish Hen with Wild Rice and Mushroom Stuffing

Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 1 to 2

Cornish hens, being little chickens, take well to many of the same preparations, and can make for a very impressive presentation. A single bird will serve one or two people, depending on their size and diners' appetites. This recipe, which makes use of a wild rice stuffing, is a traditional way of serving, but you can also swap out the stuffing for the Rice, Chorizo and Hot Chilli Stuffing on the website for more adventurous eaters. The ingredients here are for a single bird; scale everything accordingly to feed your guests.

It's always best to be careful when cooking a stuffed bird, whether it be a little Cornish hen, a full-sized chicken, or a Thanksgiving turkey. Check the temperature of the breasts, the thighs, and the center of the stuffing, to be sure that everything has been thoroughly cooked. If you're wary of cooking a stuffed bird, simply roast the bird and stuffing separately. Serve them side by side, or even spoon the cooked stuffing inside the roasted bird before taking it to the table. A quick blast from a kitchen torch, if you have one, can crisp up the edges, and no one can tell the difference.

Ingredients:
  • 1 Cornish hen
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon jelly or seedless jam
  • 2 tablespoons mushrooms, coarsely chopped
  • 2 tablespoons onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1/3 cup wild rice, cooked
  • ½ teaspoon fresh thyme, or ¼ teaspoon dried
  • ¼ teaspoon fresh or dried sage
  • 1 tablespoon butter
  • Salt and black pepper, to taste
Directions:
  1. Rinse the bird and pat dry. Season all over, including inside the cavity, with salt and pepper. Allow to rest in the refrigerator while you prepare the stuffing and preheat the oven to 400°F.

  2. Heat the butter in a skillet over medium-high heat. Add the mushrooms, onion, garlic, and herbs, and cook for about 5 minutes, until the onions have softened. Remove to a bowl, and mix with the wild rice. At this point, you could simply cook the stuffing on its own; bake in a 350 to 400°F oven for 15 to 20 minutes, until it is hot and starting to brown at the edges.

  3. Fill the hen's body cavity with about ½ cup of stuffing. Tie its legs together at the ankles, and place breast side up on a rack in a shallow roasting pan. Roast for 25 minutes. Meanwhile, prepare the glaze by warming the jam and balsamic vinegar together over low heat. Remove the bird form the oven and brush generously with the glaze. Add a very shallow layer of water to the bottom of the roasting pan to prevent smoking, and return the bird to the oven. Roast for another 20 to 25 minutes, or until the meat and stuffing have been completely cooked. Remove the bird to a platter, and allow to rest 10 minutes before serving.
* * * * *

On The Website
Want a chicken stuffing with a little more spice? Try filling your birds with Rice, Chorizo and Hot Chilli Stuffing for an unusual - and delicious - summertime treat. And, while we're busy stuffing foods, why not try Stuffed Vegetables with Sookha Keema, which is a simple way to use eggplant, zucchini, or peppers for an impressive dish.

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, August 22nd: Rice, Chorizo and Hot Chilli Stuffing

Seasonal Recipe
Rice, Chorizo and Hot Chilli Stuffing

Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Makes about 4 cups

Here's an alternative stuffing to the one used in the recipe for Glazed Cornish Hen with Wild Rice and Mushroom Stuffing. It's rich and flavorful enough to help stretch a roasted bird for a larger crowd. If you happen to like heat, feel free to include some jalapeno or serrano peppers in the mix; if the poblanos are a bit much for your dinner guests, replace them with a sweet bell pepper. This recipe makes a larger amount of stuffing than in the other recipe, so scale it accordingly.

For a quick and easy way to make your own chorizo sausage, see the note at the bottom of our recipe for Tacos de Papa con Chorizo.

Ingredients:

  • ½ lb. chorizo
  • 2 poblano peppers
  • 1 cup onions, diced
  • 1 tablespoon garlic, minced
  • 2 cups cooked white or brown rice
  • 1 egg, lightly beaten
  • ¼ cup cilantro, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
Directions:
  1. Roast the poblano peppers over a gas flame, on a grill, or under the broiler, until the skin begins to blister and char on all sides. Allow to cool until you can comfortably handle them, then peel off the skin. This may be easier under running water. Remove the stems and seeds, and dice the peppers.

  2. In a skillet over medium-high heat, warm the olive oil. Cook the onions and garlic until tender, about 5 minutes. Add the chorizo and cook, stirring, until it is no longer pink, about 10 minutes. Remove to a bowl.

  3. Mix in the remaining ingredients and stir to combine. At this point, you may use it as a stuffing, or bake it in a shallow, buttered baking dish. In a 350°F oven, it should take about 20 minutes to heat the stuffing through. Serve immediately.

Bonus Recipe, August 22nd: Stuffed Vegetables with Sookha Keema

Seasonal Recipe
Stuffed Vegetables with Sookha Keema

Adapted from Classic Indian Cooking by Julie Sahni (Morrow, 1980)
Serves 4 to 6

Sookha keema is a basic Indian dish made from ground meat, sometimes served as a main dish, though frequently used as a stuffing for pastries, breads, and, as here, vegetables. By stuffing vegetables, they absorb the flavors of the meat and spices during cooking.

Garam masala, called for here, is a mixture of spices used frequently in Indian cooking. You can purchase pre-made mixes or prepare your own. Many cooks make their own personal blends, and a typical example includes cardamom, cinnamon, cloves, black peppercorns, cumin, and coriander, roasted and ground together.

Ingredients:

  • 1 lb. ground beef
  • Vegetables for stuffing, such as eggplant, zucchini, or bell peppers
  • 2/3 cup onions, finely chopped
  • 1 tablespoon garlic, minced
  • 1-½ tablespoons fresh ginger, finely chopped
  • 2 green chilli peppers, such as serrano or jalapeno, seeded and finely chopped
  • 2 tablespoons vegetable oil
  • 6 tablespoons butter
  • 2 tablespoons cilantro, finely chopped
  • 2 teaspoons lemon juice
  • ¼ teaspoon turmeric
  • 2 teaspoons garam masala
  • ¼ cup hot water
  • Salt, to taste
Directions:
  1. In a large skillet over medium-high heat, heat the oil. Add the onions and cook, sitrring, until they begin to turn a caramel brown, about 10 minutes.

  2. Add the garlic, ginger, and chillis to the pan, and cook for another 2 minutes before adding the beef. Cook the beef until it browns, and add the turmeric. Stir to combine, then add the hot water. Reduce the heat to a simmer, cover the skillet, and cook until all of the liquid has been absorbed, about 25 minutes. Check occasionally and stir to prevent sticking. Turn off the heat and stir in the garam masala, lemon juice, and cilantro.

  3. While the meat is cooking, prepare the vegetables for stuffing. Slice zucchini and eggplant in half, and scoop out seeds and centers; for bell peppers, slice off the tops and scoop out any seeds and ribs. Season the insides of the vegetables with salt.

  4. In a large, lidded pot or a casserole dish, melt the butter over medium heat. Stuff the vegetables with the meat mixture, and place in the hot butter, allowing them to brown slightly for a few minutes before covering and reducing the heat to a bare simmer. A layer of aluminum foil between the pot and lid will help ensure a moisture-tight seal. Alternately, you can finish out the cooking in a 350°F oven. Times will vary depending on the vegetables you're using, so check for doneness and stir occasionally. Most will finish cooking in about 20 to 25 minutes. If the vegetables appear to be sticking or burning, add a little water to the pan. When finished, remove to a serving platter, and serve immediately.

Thursday, August 14, 2008

News from the SVGM - August 15th

Susquehanna Valley Growers' Market
August 15th, 2008

In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
It's mid-August, and in addition to piles of fresh tomatoes and sweet corn, now is the time to think about pre-ordering wild-caught Alaskan salmon! Steve and Jenn Kurian of Wild For Salmon will be joining us at the Growers' Market very soon, but now is your chance to stock up for the year by pre-ordering. This year, they've returned from Alaska with several types of salmon: portion-size salmon fillets; whole salmon fillets; and both hot-smoked and cold-smoked salmon. You can reach Wild For Salmon via email at wildforsalmon@yahoo.com, or by telephone at (570) 387-0550.

This week is also the time to pre-order Cornish hens from Beaver Run Farms, for pickup at the August 22nd market. They've been especially popular this year, without many, if any, extras for sale at the market. If you're interested in some hens this month, stop by to chat with Becky and Steve Forman, and be sure to check the newsletter and website next week for a recipe to put those little birds to good use.

At the market this week, in addition to the bounty of high summer, look for piles of fresh white and bicolor sweet corn from Dreisbach Greenhouses. They expect to bring plenty to the market this week, so now's the perfect time to stock up on corn and freeze it for Thanskgiving and those mid-winter meals when fresh, lo_SVGMcal produce is so hard to find. When the ears are fresh and sweet, you can try Grilled Corn with Lime and Chilli, which makes a great side dish for Tacos de Papa con Chorizo (Potato & Chorizo Tacos). (Both recipes are on the website.) And, if that's a bit spicy, try cooling off with some Agua Fresca de Pepino; scroll down for the recipe!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Friday, August 15th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Salsas and barbecue sauces
  • Hot sauces and flavored salts
  • Green, yellow, purple, and roman snap beans
  • Onions
  • Potatoes
  • Beets
  • Sweet corn
  • Eggplant
  • Bell peppers
  • Cucumbers
  • Summer squash
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs, both potted plants and freshly cut
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Homemade dog treats
* * * * *

Seasonal Recipe
Agua Fresca de Pepino (Cold Cucumber Drink)

Adapted from A Cook's Tour of Mexico by Nancy Zaslavsky (St. Martin's Griffin, 1997)
Makes about 3 quarts

Agua fresca, which translates as "fresh water," is a type of cool, refreshing beverage found throughout Mexico. They can be made from whatever is fresh and in season, though traditional flavors include hibiscus, tamarind, cucumber, and even rice, as in the classic horchata. Unlike fruit juice, these drinks are not supposed to be sweet, which keeps them refreshing in the summer heat without being cloying or heavy.

Aguas frescas are quite good with spicy foods, since they can take the edge off of an especially hot salsa. If need be, serve with a small server of simple syrup alongside for sweetening individual glasses, if tastes vary.

Ingredients:
  • 3 large cucumbers, peeled and coarsely chopped
  • 7 limes, juiced (approximately ½ cup)
  • 3 quarts water
  • Pinch salt
  • Up to ½ cup simple syrup (See Note below.)
Directions:
  1. Put ½ cup water in a blender with 1 cup of chopped cucumbers, and blend. Add another cup of cucumber and blend again, repeating until all of the cucumbers have been blended.

  2. Strain the cucumber juice from the seeds and pulp, and pour into a large pitcher. Add the water, lime juice, and salt. Add simple syrup to taste, chill in the refrigerator, and stir well before serving.
Note: Simple syrup is just that. Bring equal parts water and sugar just to a boil in a saucepan, and allow to cool. Unlike granulated sugar, simple syrup dissolves immediately even in cold drinks. Use it sparingly, though; a little bit goes a long way.

* * * * *

On The Website
Corn, tomatoes, peppers, potatoes: they all originated in Central and South America, and when they're all in season, it seems entirely right to look to Mexico for dinner inspiration. This week, on the website, we have two Mexican recipes worth experimenting with: Grilled Corn with Lime and Chilli, a twist on the everyday buttered, salted corn; and Tacos de Papa con Chorizo (Potato & Chorizo Tacos), a classic recipe from the taquerias of Mexico City. Cut the heat with a pitcher of agua fresca, and enjoy the remaining weeks of summer.

Check it out at: http://growersmarket.blogspot.com/

Bonus Recipe, August 15th: Grilled Corn with Lime and Chilli

Seasonal Recipe
Grilled Corn with Lime and Chilli

Serves 4 to 6

This recipe is about as simple as it can be, but the combination of sweet corn, sour lime, and spicy chilli is pretty tough to beat. When shucking the ears of corn, consider saving a few intact husks; they make wonderful wrappers for tamales and for wrapping fish and other meats for roasting and steaming.

Ingredients:

  • 6 ears fresh sweet corn
  • 1 lime, cut into 6 wedges
  • Ancho or chipotle chilli powder (or use sweet or hot paprika)
  • Bottled hot sauce (optional)
  • Salt, to taste
Directions:
  1. Preheat a charcoal or gas grill. Remove the husks and silks from the ears of corn, leaving the innermost layer to protect the corn from the grill's heat.

  2. Cook the ears over the hot coals, turning from time to time, for 10 to 15 minutes. Remove to a platter, and strip off the remaining husks. Rub each ear with a lime wedge, sprinkle with chilli powder and salt, and serve immediately with hot sauce and plenty of napkins alongside.

Bonus Recipe, August 15th: Tacos de Papa con Chorizo (Potato & Chorizo Tacos)

Seasonal Recipe
Tacos de Papa con Chorizo (Potato & Chorizo Tacos)

Adapted from A Cook's Tour of Mexico by Nancy Zaslavsky (St. Martin's Griffin, 1997)
Makes 8 tacos

Tacos can be made with just about anything at hand, from meats to fish to beans to potatoes, as in this recipe. If it can be folded into a pair of corn tortillas, and tastes good with a dash (or more) of hot sauce, you're on your way, which is one reason that tacos make such an excellent dinner for nights when time is tight. This recipe works well both with and without the chorizo, if you're looking for a vegetarian alternative.

You can make your own chorizo for this recipe with ground meat from the market; see the note below. It only takes a few minutes, and adds a great deal of flavor to this and other dishes.

Ingredients:

  • ½ lb. chorizo, loose (optional) (See Note below.)
  • 2 large white onions, chopped
  • 8 garlic cloves, finely chopped
  • 3 jalapeno peppers, cut into ¼-inch slices
  • 1 lb. potatoes, boiled until tender and diced
  • Salt and black pepper to taste
  • 16 corn tortillas, warm
  • Cilantro, roughly chopped, for garnish
  • Vegetable oil or lard, for cooking
  • Hot sauces and salsas
Directions:
  1. Heat a tablespoon of oil in a large skillet over medium heat. If using chorizo, brown it in the skillet, and remove when it is finished cooking. Add more oil if necessary, and add the onion and garlic to the pan. Stirring occasionally, cook until the onions are limp, about 5 to 7 minutes, then add the jalapenos and cook for an additional 2 to 3 minutes.

  2. Add the diced potatoes to the pan, and stir occasionally. When the potatoes begin to brown, return the chorizo to the skillet and continue cooking, until everything has warmed through and the potatoes are turning nicely brown.

  3. To make a taco, place two tortillas on a plate, closely overlapping. Spoon an eighth of the mixture onto the tortillas, add a pinch of cilantro, and serve immediately. Provide hot sauce and salsa at the table for those who like a little extra spice in their meal.
Note:To make your own chorizo, mix together ground pork (or beef, or a combination) with spices: Per pound of ground meat, add ½ tablespoon kosher salt, 1 teaspoon ancho chilli powder, ½ teaspoon paprika, ½ teaspoon chipotle chilli powder, ½ teaspoon minced garlic, ½ teaspoon black pepper, ¼ teaspoon dried oregano, ¼ teaspoon cumin, and mix thoroughly to combine. Add 1 teaspoon each of tequila and red wine vinegar, and work until the sausage mixture fully absorbs the liquid, about a minute. Use immediately, or freeze for future recipes.

Thursday, August 7, 2008

News from the SVGM - August 8th

Susquehanna Valley Growers' Market
August 8th, 2008
In this week's email:

  • News From The Market
  • Products This Week
  • Seasonal Recipe
  • On The Website
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News From The Market
Whether pickled or fresh, roots or greens, beets are delicious, and food researchers suggest that they're particularly good for you, too. In addition to simply being a vegetable, which just about all of us could stand to eat more of, beets are chock full of the nutrients and other chemicals that help keep our bodies healthy. Enjoying beets is one way to keep your body's reserves of folate, manganese, and potassium high, and they're also a potent source of antioxidants in the form of chemicals called betalains. Martha Rose Shulman, of the New York Times, has even called them "The New Spinach." We have more about beets, including recipes for Chocolate Beet Cake and Beet Greens with White Beans, on the website this week.

This week, you can also look for fresh sweet corn, cucumbers, bell peppers and a new Salsa Verde from Haole Boy Salsas to spice up your cooking. And, with all of that summer corn, why not turn some of it into a Sweet Corn Risotto? Scroll down for the recipe!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com.

Susquehanna Valley Growers' Market
Friday, August 8th, 2008
12pm - 5pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

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Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Salsas and barbecue sauces
  • Hot sauces and flavored salts
  • Green, yellow, and roman snap beans
  • Onions
  • Potatoes
  • Red beets
  • Sweet corn
  • Eggplant
  • Bell peppers
  • Summer squash and squash blossoms
  • Tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs, both potted plants and freshly cut
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Farm-fresh eggs
  • Fresh sandwiches and other lunch items
  • Homemade dog treats
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Seasonal Recipe
Sweet Corn "Risotto"

Adapted from Williams-Sonoma: Risotto by Kristine Kidd (Time-Life, 1998)
Serves 6

Not technically a risotto, since it uses no rice, this recipe is like a sophisticated yet simple take on creamed corn. It makes an excellent bed for grilled meats, from chicken to beef to shrimp, or a side dish for when the messiness of corn on the cob isn't quite appropriate.

Ingredients:
  • 18 ears fresh sweet corn, husked, silks removed
  • 6 tablespoons butter or olive oil
  • 1 large onion, diced
  • 2 cups vegetable stock, chicken stock, or water
  • 6 jalapeno or serrano peppers, seeded and diced
  • 2 teaspoons ancho chilli powder
  • 1 teaspoon chipotle chilli powder (optional)
  • Salt and black pepper, to taste
  • Juice of a lime, or to taste
  • Fresh cilantro, to garnish
Directions:
  1. Cut the kernels from 6 ears of corn, and, with the back of a heavy knife, scrape along the cobs to get all of the juice. Grate the remaining ears on the coarse side of a box grater, collecting the shredded corn in a bowl with the cut kernels. Add the chilli powder, and stir to combine.

  2. In a large saucepan over medium heat, melt the butter (or olive oil). Cook the onion and diced pepper until the onion turns translucent, about 5 minutes. Reduce the heat slightly and add the corn and stock, and cook, stirring occasionally, until the corn is tender and the mixture thickens, about 10 minutes. Stir in the lime juice, and taste for seasoning. Garnish with the cilantro, and serve immediately.
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On The Website
Are plain old beets some sort of superfood? That's a lot to ask of any one vegetable, but they are surprisingly full of all sorts of nutrients, antioxidants, and more. And, to boot, they're really quite delicious, as recipes for Chocolate Beet Cake and Beet Greens with White Beans can attest. Learn a little more about beets and find those recipes on our website this week.

Check it out at: http://growersmarket.blogspot.com/