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Thursday, July 2, 2009

News from the SVGM - July 3rd

Susquehanna Valley Growers' Market
July 3rd, 2009

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
This Saturday is the 4th of July, and if the weather forecast holds out, it's looking to be a fine weekend for relaxing outdoors. Stop by the Growers' Market to load up on delicious goodies for your Independence Day cookout, from fresh vegetables to grill-ready meats. To get you going, we're including two recipes this week, for a Grilled Pork Tenderloin with Fruit Salsa, and for Swiss Chard with Spring Onions and Herbs. There is, as every week, plenty to find at the market, so stop on by!

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
July 3rd, 2009
12pm - 6pm
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:
  • Raspberries
  • Broccoli
  • New potatoes
  • Red beets
  • Cherries
  • Snap peas
  • Shelling peas
  • Chinese cabbage
  • Farm-fresh eggs
  • Salad greens
  • Swiss chard and beet greens
  • Spring onions
  • Fruit jams
  • Greenhouse tomatoes
  • Freshly baked shortbread and other baked goods
  • Locally-made prepared foods
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Hanging baskets and bedding plants
  • Fresh herbs
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
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Seasonal Recipe
Grilled Pork Tenderloin with Fruit Salsa

Adapted from The Joy Of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4

Grilling can be quite simple, and some of the best grilled foods are those that are treated simply. Given the variable nature of grill heat, especially over charcoal, however, it pays to take a few precautionary steps to ensure that everything turns out delicious. This recipe is straightforward, using a basic brine to provide a buffer against accidentally overcooking the pork tenderloin, a mild, lean cut that can skip from tender to overdone in the blink of an eye.

  • 2 pork tenderloins
  • 1 tablespoon olive or vegetable oil
  • 2 quarts water
  • 1 cup (112g) kosher salt
  • ¼ cup (63g) brown sugar
  • Several cloves of garlic, lightly crushed
  • 2 bay leaves
  • A dozen whole black peppercorns
  • Cherry-mango salsa (or another favorite) from Haole Boy Salsas
  1. To prepare the brine, place the water, salt, sugar, garlic, bay leaves, and peppercorns in a large saucepan. Bring to a boil, stirring occasionally to make sure that the sugar and salt dissolve completely. Once the liquid comes to a boil, shut off the heat, and allow to cool to room temperature. Chill in the refrigerator until ready to use.

  2. Place the pork tenderloins in a heavy-duty, resealable bag, and add the brine to cover, including the garlic, herbs, and spices. Any extra brine that has not come in contact with raw meat can be reserved for future use. Allow the pork to absorb the brine for about 3 to 4 hours; the longer it sits in the brine, the more heavily seasoned (and salty) it will become. If you're uncertain, err on the side of less. Brining meats should be kept in the refrigerator.

  3. Remove the pork from the brine and allow to rest, uncovered, in the refrigerator while you prepare the grill, or up to a full day.

  4. Prepare a medium-hot charcoal fire. Pat the tenderloins dry, and rub lightly with the olive oil. Grill over direct heat for about 8 to 10 minutes per side, turning once. An instant-read thermometer inserted into the center of the meat should read 150°F; keep in mind that the temperature will continue to rise by several degrees once off the heat. Tent loosely with aluminum foil for 5 to 10 minutes before slicing.

  5. While the meat is resting, place the salsa in a small saucepan over low heat to warm through. Before serving, slice the tenderloins into round medallions, and overlap them on a serving platter. Spoon the fruit salsa over the top, andserve immediately.
Note: When preparing a brine, you can speed up the cooling by dissolving the salt and sugar in half the required amount of water, then adding the rest as cold water.

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On The Website
Fresh greens can be such a seasonal treat, with the most tender lettuces and other salad greens thriving in the cool spring and languishing in the summer heat, or the hearty kales and cooking greens waiting for the fall frosts to come into their true sweetness. Swiss chard, however, doesn't seem fazed by much at all, and has a habit of appearing at the market throughout almost the entire growing season. If you haven't had the chance to try it yet, then this week's recipe for Swiss Chard with Spring Onions and Herbs is a great place to start.

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