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Thursday, August 13, 2009

News from the SVGM - August 14th

Susquehanna Valley Growers' Market
August 14th, 2009

In this week's email:

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

News From The Market
Melons are arriving at the Growers' Market! The first fragrant cantaloupes appeared last week, and we're expecting to see more this week and next. Just follow your nose; the aroma of a perfectly ripe muskmelon is intoxicating and hard to miss. Also back this week is the Columbia County Bread Company, with sprouted whole-grain breads, pitas and more.

To go with some freshly-baked pitas, try making some Quick & Easy Tabbouleh, a vendor favorite. With fresh vegetables, it's substantial enough for a meal, but just as well suited for a summer evening snack. For another taste of summer, try turning some of that delicious sweet corn into Corn with Cumin, Chilli, and Tomato.

We have music this week, too: Woody Wolfe, of Heart to Hand Ministries, will return with his guitar and good spirits. Stop on by to listen while you shop!

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
August 14th, 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:
  • Cantaloupe
  • Whole wheat flour
  • Wheat berries
  • Squash blossoms
  • Sweet corn
  • Bell peppers
  • Plums
  • Tomatoes
  • Lettuce
  • Cabbage
  • Garlic
  • Carrots
  • Green, yellow, and purple beans
  • Potatoes
  • Red, golden, and striped beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Shallots
  • Freshly baked sprouted-grain breads
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
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Seasonal Recipe
Quick & Easy Tabbouleh

From White Frost Farm
Serves 4

Traditional tabbouleh calls for fistfuls of fresh herbs, chopped and mixed with cooked grains. There are times when there aren't enough fresh herbs around, though, and that's just the sort of situation that gave rise to White Frost Farm's take on the recipe. Using vegetables, wheat berries, dried herbs, and fresh pita bread from the market, it's a great dish to make ahead and enjoy as a meal when the days become busy, hot, and humid.

  • 1-¼ cups wheat berries
  • 1 cup cooked chickpeas, drained and rinsed if canned
  • 1 medium onion, finely chopped
  • 1 tablespoon Farm at Stony Brook Greek Seasoning, or to taste
  • ¾ cup lemon juice
  • 1/3 cup olive oil
  • Fresh tomatoes, cut into wedges
  • Fresh cucumbers, sliced
  • Fresh lettuce
  • Fresh pita bread
  • Salt, to taste
  1. Cook the wheat berries in boiling water until tender, about 1 hour. Drain and transfer to a bowl. Mix in the chickpeas, onion, Greek Seasoning, lemon juice, and olive oil, and taste for seasoning. Adjust as necessary.

  2. If you will be serving - and eating it all - right away, you can dice the tomatoes and cucumbers and mix them into the tabbouleh. If not, serve the vegetables alongside, which will keep them from turning mushy as they sit. Enjoy with freshly baked pitas and lettuce, either as a salad or a Greek-style sandwich.
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On The Website
Corn on the cob: it's delicious, but messy under all but the best of circumstances. (And sometimes, that's just the way to enjoy it.) For those times when messiness just won't do, the bright, summery flavors of Corn with Cumin, Chilli, and Tomato ought to hit the spot.