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Thursday, October 8, 2009

News from the SVGM - October 9th

Susquehanna Valley Growers' Market
October 9th, 2009

In this week's email:

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

News From The Market
Apples have been appearing at the Growers' Market for some time now, but each week seems to bring more, with newer varieties showing up, too. In case you've missed them so far, the especially delicious Honeycrisps are ripe and ready for enjoying!

In that spirit, we have a recipe for Beans with Apples and Red Wine this week, a savory dish with an edge of sweetness that's especially good with some good, hearty breads from the market. Or have your bread with some Greens and Ginger Soup, which is a delicious way to turn those bunches of leafy green goodness into a warming meal for a cold October evening.

We have music again this week: 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
October 9th, 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
* * * * *

Seasonal Recipe
Beans with Apples and Red Wine

Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Aside from the combination of apples and beans, one of the things that makes this recipe distinctive is that the beans are sauteed, rather than simply stewed, which gives it a different sort of final texture. Any firm, good-flavored bean will work well here. If you're really in a rush, you can used canned beans, too, though the flavor of heirloom beans available at market really make this dish stand out.

  • 3 cups cooked beans
  • 1 small onion, chopped
  • 1-½ cups chopped or sliced apples
  • ¼ cup dry red wine
  • 2 teaspoons fresh thyme
  • 2 tablespoons olive oil or butter
  • Salt and black pepper, to taste
  1. Warm the oil or butter in a large skillet over medium heat. Add the onion and apple and cook, stirring, until soft and golden, about 5 minutes.

  2. Add the thyme and red wine, and bring up to a boil. When most of the liquid has cooked off, about 2 minutes, add the beans and salt and pepper. When the beans warm through, it's ready to serve. If you like, add a little extra butter or oil to the top just before serving.
* * * * *

On The Website
Not sure what to do with those big bunches of chard, kale, or other greens at the market? An easy experiment to try is Greens and Ginger Soup, which balances the earthiness of good greens against the sweetness of onions and the subtle spiciness of fresh ginger.