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Wednesday, October 28, 2009

News from the SVGM - October 30th

Susquehanna Valley Growers' Market
October 30th, 2009

In this week's email:

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

News From The Market
Well, this is it for the 2009 Growers' Market season! We know that next May is a long time off, so make sure to stop by our website for any updates on next year's schedule, as well as where you can find some of our vendors between now and then. Please note that updates will appear on the website, but will not go out via email until the market is ready to start up next spring.

Last recipes for the season: Buttered Turnips and Rutabagas and Toulouse-Lautrec's Pumpkin Gratin. They're all vegetables known for their ability to keep well into the cold months, so enjoy them now, or stock up and enjoy them for the winter holidays!

And we do have a little music to see us out, as Woody Wolfe drops by with his guitar for one last round of songs and good times.

Susquehanna Valley Growers' Market
October 30th, 2009
12pm - 6pm
Hufnagle Park, Lewisburg
(between 5th and 6th Streets, just off of Market Street)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:
  • Lettuce and salad greens
  • Broccoli
  • Cauliflower
  • Kale
  • Sweet potatoes
  • Rutabagas
  • Turnips
  • Dried beans
  • Winter squash and pumpkins
  • Apples
  • Cabbage
  • Garlic
  • Carrots
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Freshly baked breads and baked goods
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Wild-caught Alaskan salmon
  • Freshly cut flowers
  • Fresh herbs
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Buttered Turnips and Rutabagas

Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 to 6

Turnips and rutabagas, both hardy root vegetables, are tasty and easy to prepare. They're even interchangeable in most recipes, as long as you give the rutabagas some extra cooking time. Here, the two go together, so you can taste the difference between the two. The white of the turnips also looks sharp contrasted with the yellow flesh of the rutabagas.

Ingredients:
  • 1-½ lbs. turnips and rutabagas, peeled and cut into ½-inch cubes
  • 3 tablespoons butter
  • 1 tablespoon parsley, chopped
  • 2 teaspoons thyme
  • 1 garlic clove, minced
  • ½ cup fresh breadcrumbs
  • Salt and black pepper, to taste
Directions:
  1. Boil the cubed turnips and rutabagas in salted water until tender, then drain. The turnips should take about 12 minutes, and the rutabagas about 20. You can cook them together, if you give the rutabagas a head start, or separately to make sure they both cook evenly.

  2. While the vegetables are cooking, melt 1 tablespoon of butter in a large skillet, and brown the breadcrumbs. Set them aside, and wipe any crumbs out of the skillet. When the vegetables are draining, melt the remaining butter in the skillet over medium-high heat. Add the vegetables and cook, stirring, until they start to turn golden. Add the garlic and herbs, toss, and check the seasoning. Remove to a serving dish and top with the bread crumbs. Serve immediately.
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On The Website
Henri de Toulouse-Lautrec is best known as a prolific and brilliant painter and illustrator, though he was also a skilled cook who loved food and friends. One of those friends, Maurice Joyant, made a collection of some of the best of those recipes, of which Toulouse-Lautrec's Pumpkin Gratin is but one.