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Thursday, August 27, 2009

News from the SVGM - August 28th

Susquehanna Valley Growers' Market
August 28th, 2009

In this week's email:

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

News From The Market
Is the summer going already? If so, that means it won't be too long before we start seeing fall's cold-weather crops appear; until then, it's time to enjoy the sweet corn, cherry tomatoes, and melons of summer.

This week, we have a recipe for Tagliatelle with Smoked Salmon, a simple pasta dish that's excellent with or without a handful of fresh, bite-size tomatoes. For a simple dish to go along with the pasta, why not try some Leek and Potato Soup?

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 28th, 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:
  • Wild-caught Alaskan salmon
  • Watermelon
  • Apples
  • Whole wheat flour
  • Wheat berries
  • Sweet corn
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Tomatoes
  • Cabbage
  • Garlic and elephant garlic
  • Carrots
  • Green beans
  • Potatoes
  • Red, golden, and striped beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • 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
* * * * *

Seasonal Recipe
Tagliatelle with Smoked Salmon

Adapted from The Scottish Farmers' Market Cookbook by Nick Paul (Angels' Share, 2004)
Serves 2-3

It's time again to enjoy the flavor of wild-caught Alaskan salmon, and sometimes the best way to do that is to keep it simple. The Scots have been enjoying wild salmon from their native waters for centuries, and have more than a few ideas on how to put it on the table. This recipe comes from collection gathered at Scottish farmers' markets, and emphasizes the variety of dishes that can be made while eating locally.

  • ½ lb. tagliatelle, or other dried pasta
  • 1 small onion, finely chopped
  • 4 ounces hot-smoked salmon, flaked into pieces
  • ¾ cup cream
  • 1 teaspoon balsamic vinegar
  • ¼ cup currant tomatoes, or cherry tomatoes cut in half
  • Fresh parsley, chopped, to garnish
  • 1 tablespoon olive oil, or as needed
  • Salt and black pepper, to taste
  1. Cook the tagliatelle in plenty of salted, boiling water until al dente. Meanwhile, prepare the sauce; this will take less time than boiling water and cooking the pasta. In a skillet over medium heat, cook the onion in the olive oil until soft and translucent, about 5 minutes. Add the balsamic vinegar and cook for another minute before adding the cream. Heat gently, keeping the sauce below the boil, and cook for another 4 to 5 minutes.

  2. Add the flaked salmon and tomatoes to the cream sauce while the pasta drains. In a large bowl, toss the pasta with the sauce, and garnish with the fresh parsley. Serve immediately.
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On The Website
Haggis jokes aside - and of those of us who've had it, who can really say they didn't enjoy it? - there's plenty worth exploring in Scottish cuisine. Surrounded by a wealth of wild foods, and historically too poor to import luxuries from warmer climes, there's a strong tradition in supporting local foods that's proven ahead of its time. Leek and Potato Soup is just one fine example.