Susquehanna Valley Growers' Market
June 27th, 2008
In this week's email:
- News From The Market
- Meet Our Vendors
- Products This Week
- Market Recipe
- On The Website
News From The Market
We may be moving into hot and muggy days, with the light and sound of thunderstorms on the evening horizon, but the Growers' Market is going strong. The heat of summer may send most of us scurrying for shade and air conditioning, but remember that the changing seasons bring new and exciting things to market each week. This week marks the start of fresh blueberry season, so come and enjoy!
This week, we have a new vendor to feature: Clara's Meadow, bringing wonderful, unique flower arrangements and fresh herbs to the SVGM each week. Keep reading to learn a little more about Kerry Hoffman and the gardening passion she's turned into her business. She has also provided us with recipes for this week, both in the newsletter and on our website.
June 27th's market will also feature the music of Woody Wolfe, a talented local guitarist. With acoustic guitar in hand, Woody will be playing cover songs this week, from classic to alternative rock. Come enjoy the music while picking up flowers, produce and more to enjoy for the weekend and beyond.
Susquehanna Valley Growers' Market
Friday, June 27th, 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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Meet Our Vendors - Clara's Meadow
Kerry Hoffman of Clara's Meadow provides market shoppers with antique and heirloom flowers and herbs each week. Unlike at a typical florist's shop, the cut flowers and greenery she arranges each week are entirely seasonal, and sustainably raised on half an acre of farmland in the river valley south of Montgomery. What had once been her grandmother Clara's land now produces a wealth of lovely blooms throughout the growing season, including peonies, love-in-a-mist, Bells of Ireland, lilies, delphinium, and Sweet Annie, right down to the last dahlia in autumn. Kerry's bouquets often include uncommon elements, from perennial flowers and greenery to blossoming herbs.
Many of those herbs are also available both cut and in pots, ready to go home to the kitchen for seasoning the food from the market's other vendors. As a former restaurant cook, Kerry knows the value of fresh herbs, which can bring depth and flavor to even the simplest dishes. Her personal favorites include fresh bay laurel leaves, sweet marjoram, rosemary, and French tarragon. This week, in the newsletter and on the market website, we have several recipes from Kerry that turn those fragrant herbs into special dishes.
In addition to providing customers at the SVGM with handmade bouquets each week, Kerry also arranges flowers for special events, such as weddings and parties. As an expression of the season and its bounty, and knowing that Clara's Meadow uses all sustainable methods in raising and preparing fresh flower arrangements, it's a wonderfully "green" way to celebrate. Interested folks can reach Kerry Hoffman at the SVGM on Fridays, from noon to 5pm, or by telephone at (570) 547-1184 to set up an appointment.
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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:
- Fresh peas
- Farm-fresh eggs
- Spring onions
- Garlic scapes
- Lettuces and greens
- Hothouse tomatoes
- Whole-grain breads, rolls, and pitas
- Pasture-raised poultry - including Cornish hens this week
- Grass-fed beef
- Farm-fresh pork
- Salsas, hot sauces, and flavored salts
- Barbecue sauces
- Freshly cut flowers
- Fresh herbs, both potted plants and freshly cut
- Handmade soaps and bath accessories
- Raw milk cheeses
- Bedding plants and hanging baskets
- Fresh sandwiches and other lunch items
- Hot sausage sandwiches
- Handmade chicken and veggie pies, quiches, and pierogies
- Freshly baked muffins
Courtesy of Clara's Meadow
Adapted from The Herbfarm Cookbook by Jerry Traunfeld (Scribner, 2000)
Makes 24 to 50 cookies
Fresh herbs don't often come to mind for sweet foods; with the exception of mint ice cream, we tend to reserve the flavors of herbs for savory dishes. But to ignore the possibilities there is a mistake. Here's just one example of how rosemary, with its strong, piney aroma, can turn something as simple as shortbread into an intriguing treat. Feel free to substitute other herbs in here as well. Thyme, lavender, and others can make for unusual and irresistable summer desserts.
- 8 oz. (2 sticks) unsalted butter, chilled
- 4 teaspoons finely chopped fresh rosemary
- ½ cup sugar
- 2 cups all-purpose flour
- In the bowl of a mixer fitted with a paddle, put the butter and sugar. Beat on low speed until smooth and there are no detectable lumps of butter when you roll a teaspoon of the mixture between your fingers. Do not beat it until fluffy. Add the flour all at once, continue to mix on low speed just until it forms a cohesive dough.
(Alternatively, with the butter at room temperature, mix the butter and sugar together with a wooden spoon in a large bowl until smooth, than add the flour and stir until a dough is formed. The logs will have to chill longer to firm up.)
- Divide the dough into four parts, and quickly but gently roll each piece into a log about 1-½ inches to 2 inches in diameter. Wrap in waxed paper and chill the logs about an hour until firm enough to slice.
- Preheat the oven to 300°F. Slice each log into slices ¼ inch thick and place on a baking sheet lined with parchment paper. Bake the cookies until they are colored lightly like sand, not browned, 22 to 25 minutes. Lift one with a small spatula to check the underside; it should be just a shade darker than the top. Let the cookies cool completely on the pan (they are soft while hot). Store the cooled cookies in an airtight container for up to a week.
On The Website
On our website this week, we have some pictures of some of lovely bouquets handmade by Kerry Hoffman of Clara's Meadow. Also, be sure to stop by for more recipes featuring the fresh herbs available at the market: Green Bean and Nasturtium Salad with Savory; Roasted Shrimp with Marjoram; and even Bay Leaf Vanilla Bean Ice Cream!
Check it out at: http://growersmarket.blogspot.com/