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

Thursday, May 29, 2008

News from the SVGM - May 30th

Susquehanna Valley Growers' Market
May 30th, 2008

In this week's email:

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

News From The Market
The Susquehanna Valley Growers' Market is a great place to find fresh, local ingredients for a wonderful meal. It's also where you can find wholesome, delicious food for those days when it's a little too nice to be standing inside the kitchen. From lunchtime snacks to ready-to-heat meals, there are plenty of choices every Friday afternoon.

What sets the market's food apart from most anyplace else is the fact that a meal there is as fresh and local as the produce itself, because it's often one and the same. Anyone looking for a meal while shopping can pick up a hot sausage sandwich from Beaver Run Farm; fresh off the grill, it's the same sausages that you can buy to take home, made from their own pasture-raised pork. Emma's Food For Life, the Selinsgrove restaurant that emphasizes local and organic food, sets up each week with a changing selection of sandwiches, wraps, freshly baked breads and more.

And should the thought of preparing a meal from scratch in the kitchen seem too much when the air is warm and the sun is shining, there is always the opportunity to pick up a handmade chicken pie, pierogies, or a salmon quiche from Gobbie's. It's as good as homemade, but without the kitchen to clean up afterward. Yes, Gobbie's will be back this Friday, for all you who missed those pies and pierogies last week.

Keep an eye out for Macneal Orchards & Sugarbush, too; they'll be by with several varieties of delicious, real maple syrup. For a Sunday brunch treat, try it with the recipe below for Whole Wheat Maple Crepes. With a little bacon or sausage, some farm-fresh eggs, and a salad of spring greens, you can make an easy, elegant meal.

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, May 30th, 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:
  • Farm-fresh eggs
  • Spring onions and leeks
  • Tender spring lettuces and greens
  • Asparagus
  • Hothouse tomatoes
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised pork
  • Salsas, hot sauces, and flavored salts
  • Barbecue sauces
  • Freshly cut flowers
  • Fresh herbs, both potted plants and freshly cut
  • Handmade soaps
  • Raw milk cheeses
  • Bedding plants and hanging baskets, from flowers to tomatoes to herbs and other vegetable seedlings
  • Maple syrup
  • Fresh sandwiches and other lunch items
  • Hot sausage sandwiches
  • Handmade pies, including chicken, broccoli chicken & cheese, veggie, and salmon quiche
  • Pierogies: salmon; roasted red pepper, chicken & cheese; potato, cheese & bacon; and potato & cheese
  • Muffins: blueberry streusel and blackberry cheese streusel
* * * * *

Seasonal Recipe
Whole Wheat Maple Crepes

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

There's nothing that can compare to the flavor of real maple syrup, but it doesn't need to be limited to just topping pancakes. Here's a recipe for sweet crepes, lightly flavored with maple syrup. (You can, of course, add as much more as you like at the table.) Try them filled with a little sweetened ricotta, or with a bit of jam or stewed fruit. If you aren't planning to eat them right away, stack the crepes with waxed paper in between the layers, and refrigerate overnight, or freeze for up to a month.

Ingredients:
  • ½ cup whole wheat flour
  • ½ cup plus 2 tablespoons milk (or water)
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 2 tablespoons real maple syrup
  • Pinch salt
Directions:
  1. Combine all of the ingredients in a food processor, and process until smooth. Alternately, you can whisk them together by hand, being sure to combine thoroughly. Cover and allow to stand for at least thirty minutes, or even overnight, to allow the flour to absorb the liquid; this will keep the final crepes tender.

  2. Heat a nonstick pan over medium heat, and coat lightly with butter. Before cooking each crepe, stir the batter, and add about 2 tablespoons to the pan. Lift the pan and rotate so that the batter forms an even, thin layer. Cook until the top sets and the underside is golden brown, then flip and cook a few moments until the second side browns. Serve immediately, or else let cool, wrap tightly, and freeze for later.
* * * * *

On The Website
Stop by the website for some pictures from last week's market, including some of KJ Wagner and Kimbo performing in the gazebo. The weather was lovely last week, and it looks like there's more sun and warmth on the way.

There's also a recipe on the web for Linguine with Asparagus and Spring Herbs; enjoy the local asparagus while it's in season!

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

* * * * *

In Our Community
There will be a benefit concert on Sunday, June 1st to raise funds for the victims of the recent earthquake in China. Traditionally the day on which the Chinese people celebrate Children's Day, local children will give their talents in a show of support. All donations will be sent to the American Red Cross' Chinese Relief Fund. For more details, please contact Rebekah Liu Smith at (570) 538-9708.

Children's Benefit Concert
Sunday, June 1st
2:00 - 3:30pm
Watsontown Alliance Church, 1165 8th St.
Watsontown, PA

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