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Thursday, October 1, 2009

News from the SVGM - October 2nd

Susquehanna Valley Growers' Market
October 2nd, 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
October has arrived, and that means we're winding down the 2009 season for the Growers' Market, with just a few Fridays remaining. If you're looking to stock up on fresh, locally-produced food to tide you over until the market returns next spring, now's the time to start thinking about it!

As for putting some fresh vegetables to good use right away, here are two recipes that would be excellent alongside a roast chicken. A Broccoli Gratin with Cheddar Cheese is an excellent casserole that can cook in the oven in the time it takes a chicken or roast to rest before carving, and a Winter Squash and Apple Soup has a rich, sweet flavor that's so appealing when the weather starts turning cold.

We'll have a guest vendor joining the market this week. Rolf Helbig of EarthBird will be bringing a variety of handmade birdhouses and bird habitats that you can use to entice some of our native wildlife into your backyard or garden.

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
October 2nd, 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:
  • Broccoli
  • Sweet potatoes
  • Rutabagas
  • Turnips
  • Celery
  • Dried beans
  • Winter squash and pumpkins
  • Apples
  • Pears
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Cabbage
  • Garlic
  • Carrots
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked sprouted-grain breads
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Jams and jellies
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
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Seasonal Recipe
Broccoli Gratin with Cheddar Cheese

Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4 to 6

Cheddar and broccoli: it's a fine combination. This recipe adds cheddar to a Bechamel sauce, and includes fresh breadcrumbs to give the final dish a bit of oven-browned crunch. The trick here is to use fresh breadcrumbs, by either finely dicing up some day-old bread slices or simply sending them for a whirl in the food processor. The bread you use is up to you, whether it's a simple and airy white loaf, one filled with fresh herbs, or something rich and heavenly like challah. There are plenty to choose from at the market.

  • 2 tablespoons of toasted fresh breadcrumbs
  • ¼ cup fresh breadcrumbs (untoasted)
  • 2 lbs. broccoli, stems and florets cut into pieces
  • 1-¼ cup milk
  • 4 tablespoons unsalted butter, plus more as needed
  • 2 tablespoons all-purpose flour
  • ¼ cup grated cheddar cheese
  • A few drops white wine or lemon juice, as needed
  • Salt and white pepper, to taste
  1. Preheat the oven to 425°F. Blanch the broccoli in salted, boiling water until just tender, about 4 minutes. Drain and rinse under cold water.

  2. In a saucepan over medium heat, melt 2 tablespoons of the butter. When it stops foaming, add the flour, stirring occasionally until the roux becomes fragrant, but not darkened, about 3 minutes. Remove from the heat and whisk in the milk, and place the sauce over medium heat to bring to a simmer. Reduce the heat and cook, without boiling, until it thickens up like a thick cream soup. Add in the cheese and stir. If it becomes stringy, add a little white wine or lemon juice, and remove from the heat. Season with salt and pepper.

  3. Butter a 2-quart casserole or gratin dish, and sprinkle the bottom with the toasted breadcrumbs. Fold the cooked broccoli into the saucepan with the cheese sauce, and pour in the dish. Top with the remaining butter, cut into small pieces, and the untoasted breadcrumbs. Bake until the sauce is bubbly and it's beginning to brown up nicely, about 20 minutes. Serve immediately.
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On The Website
With chilly weather here to stay, it seems, it certainly feels like soup season once more. A Winter Squash and Apple Soup would be a fine accompaniment to a dinner of roast chicken and broccoli gratin, but would also be delicious made with any extra chicken. Turn the bones into a rich stock, and add some of the leftover chicken to everyone's soup bowl, and it's an easy meal that's nothing like simply reheated leftovers.