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Welcome to the website for the Susquehanna Valley Growers' Market!

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Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, May 28, 2009

News from the SVGM - May 29th

Susquehanna Valley Growers' Market
May 29th, 2009

In this week's email:

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

News From The Market
With June just around the corner, you can expect to find new and interesting things at the Growers' Market each week. We'll do our best to keep up with it all, but be prepared for new surprises as the summer unfolds. Before the heat arrives, however, we have the opportunity to enjoy the cool-weather foods of spring, including a variety of delicious spring greens. This week, we have a recipe for Charlemagne Salad with Hot Brie Dressing, as well as one for homemade Garlic Croutons to make it even better.

Beaver Run Farms will be taking this week off from the market, but will be back next week with pork and chickens, as usual.

This week, weather permitting, we'll have musical entertainment from Lewisburg's own Earl Pickens! Come on out for some good food and catchy tunes. You can check out the Earl Pickens website at: http://www.earlpickens.com/

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
May 29th, 2009
12pm - 5pm
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:
  • Farm-fresh eggs
  • Asparagus
  • Radishes
  • Salad greens
  • Spinach
  • Swiss chard
  • Rhubarb
  • Spring onions and green garlic
  • Whole wheat flour
  • Wheat berries
  • Fruit jams
  • Greenhouse tomatoes
  • Baked goods and sweets
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Hanging baskets and bedding plants
  • Fresh herbs: chives, mint, thyme, and more
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas and barbecue sauces
* * * * *

Seasonal Recipe
Charlemagne Salad with Hot Brie Dressing

Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Serves 6

Salad greens, from lettuce to mizuna to red Russian kale, can be delicious when simply dressed with olive oil or a quick vinaigrette. Sometimes, though, a richly flavored dressing can turn a bowl of mixed greens into a substantial meal. This salad is best with a mixture of different greens and homemade croutons - see the website for a recipe - and can certainly be adjusted to suit whatever fresh vegetables you have on hand. As for the brie cheese, don't throw out the rind; it's intensely flavored, and worth nibbling as a snack while cooking or eaten along with any extra croutons.

Ingredients:
  • Salad greens - lettuce, spinach, mesclun, etc. - to serve 6
  • ½ cup olive oil
  • 4 teaspoons spring onions, minced
  • 2 teaspoons garlic, minced
  • ½ cup white wine vinegar
  • 2 tablespoons lemon juice
  • 4 teaspoons Dijon mustard
  • 8-10 oz. ripe brie, rind removed, cut into small pieces
  • Salt and black pepper to taste
  • Garlic croutons
Directions:
  1. Over medium heat, cook the spring onions and garlic in the olive oil for 3 to 5 minutes, until the garlic begins to turn golden. Blend in the vinegar, lemon juice, and mustard. Slowly add the cheese, stirring constantly, until it is all incorporated.

  2. Toss the hot dressing with the greens in a large bowl. Serve immediately with the garlic croutons.
* * * * *

On The Website
Salad greens: they're sometime crisp, but never crunchy. That's just one reason for adding some homemade Garlic Croutons. (Another would be because they taste so good.) They're addictively delicious, so be sure to make more than you think you need; it's amazing how cooking up some stale bread can make such a wonderful snack.

Bonus Recipe, May 29th: Garlic Croutons

Seasonal Recipe
Garlic Croutons

Makes about 2 cups
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)

Croutons, like French toast, are an excellent use for day-old bread that's otherwise a little too stale to enjoy. You can make them with fresh bread, if that's all you have, but slightly stale - still sliceable, rather than rock-hard - works best. Enjoy them in salads, in soups, or just as a snack out of hand.

For most breads, it's best to cut into cubes so everything's manageable. If you happen to have a bread with a small cross section, like a baguette, then you can also consider making croutons from full-size slices, ones big enough to handle toppings.

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled
  • 4 to 6 thick slices of bread, cut into cubes if desired
  • Salt to taste
Directions:
  1. Place the oil and garlic in a cold skillet, and place over medium-low heat. Turn the cloves occasionally, until lightly browned. Remove the garlic and reserve for another recipe.

  2. Raise the heat to medium. Cook the bread in the oil, turning occasionally, until it is nicely browned all over. Remove and sprinkle with salt. Use immediately or store in a covered container for up to a week.

Thursday, May 21, 2009

News from the SVGM - May 22nd

Susquehanna Valley Growers' Market
May 22nd, 2009

In this week's email:

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

News From The Market
It's Memorial Day weekend, and the upcoming warm and sunny weather's just begging for outdoor grilling and picnic-style meals. Stop in to the SVGM to pick up all of the fine, locally grown goodies you need to get out and celebrate the holiday. To get you thinking, we have recipes for Wheat Berry Salad with Cranberries and a Fresh Mint Salsa, just perfect for those grilled pork chops, this week. Check out our website, too, for some ideas on how best to cook with everything you find each week at the market!

Cow-A-Hen Farm will be taking this week off from the market, but will be back next week with the usual chickens, pork, and veal.

Woody Wolfe returns to the market this week, with his guitar and a wide selection of cover songs to make a warm, sunny day even more pleasant. Be sure to stop in to enjoy the music!

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
May 22nd, 2009
12pm - 5pm
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:
  • Farm-fresh eggs
  • Asparagus
  • Radishes
  • Salad greens
  • Spinach
  • Swiss chard
  • Rhubarb
  • Spring onions and green garlic
  • Carrots
  • Whole wheat flour
  • Wheat berries
  • Dry heirloom beans
  • Fruit jams
  • Greenhouse tomatoes
  • Baked goods and sweets
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Hanging baskets and bedding plants
  • Fresh herbs: chives, mint, thyme, and more
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Wheat Berry Salad with Cranberries

Adapted from EatingWell magazine
Serves 6

Spring is certainly a wonderful time for fresh, green salads, and there's plenty to be found at the market for those. But you could also consider a hearty grain salad, using fresh, locally grown wheat berries. Whole grains with a delicious, nutty flavor, wheat berries provide an alternative to the usual macaroni or potato salad at a summer barbecue.

Ingredients:
  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup dried cranberries
  • 3 cups wheat berries, cooked
  • 1 large apple, unpeeled, diced
  • ½ cup pecan halves, toasted and coarsely chopped
  • 3 tablespoons raspberry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon mustard
  • Salt and black pepper to taste
Directions:
  1. Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.

  2. Combine wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture.

  3. Whisk the reserved orange juice, vinegar, olive oil, and mustard in a small bowl until combined. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
* * * * *

On The Website
Tossing some meat on the grill this weekend? Our recipe for Fresh Mint Salsa is bright and refreshing, and excellent with pork, chicken, or even grilled asparagus. Of course, if you're feeling more traditional, there's a good selection of pre-made salsas and barbecue sauces available every week, too.

Ever feel overwhelmed by all of the choices at the market? The Los Angeles Times has some suggestions for you; just stop by our website to see what they have to say.

Bonus Recipe, May 22nd: Fresh Mint Salsa

Seasonal Recipe
Fresh Mint Salsa

Serves 4
Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)

Salsas don't need to be spicy, but they're always best when they're bursting with flavor. This recipe uses the brightness of fresh mint to make a salsa that's excellent for offsetting the rich intensity of grilled foods.

Ingredients:

  • 2 tomatoes, seeded and finely diced
  • ½ red onion, finely diced
  • 3-4 tablespoons chopped mint
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • Salt to taste
Directions:
  1. Combine all of the ingredients, adjusting the seasoning to taste. Chill for an hour before serving.

The LA Times Goes Shopping

Pennsylvania may not have the extensive growing season that you'd expect in Los Angeles, but the tricks for a successful trip to farmers' markets are the same. Food writer Russ Parsons offers up some tips - and a few recipes - on how you can take home everything that looks good and enjoy it, too. Read more on the LA Times website.

Thursday, May 14, 2009

News from the SVGM - May 15th

Susquehanna Valley Growers' Market
May 15th, 2009

In this week's email:

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

News From The Market
We're back! It's the fifth year for the Susquehanna Valley Growers' Market, and we're continuing to grow! The season's first market kicks off tomorrow, May 15th, with all the best meats, produce, cheeses and more that you've missed over those cold, wintry months.

We also have another season's worth of recipes, so that you can make the best use of the market's bounty. This week, consider a Pasta Salad with Chicken and Asparagus for dining alfresco one warm and sunny evening, or maybe a Japanese Radish and Chilli Sauce to spice up a simple market-fresh meal.

The arrival of market season always coincides with the return of grilling season, and there are plenty of options for you from our own Haole Boy Salsas. Among the new offerings this season, look for the brand new Peach Barbecue Sauce and a Sour Orange and Chili Marinade - which also makes a great dipping sauce.

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
May 15th, 2009
12pm - 5pm
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:
  • Farm-fresh eggs
  • Asparagus
  • Radishes
  • Salad greens
  • Chives
  • Whole wheat flour
  • Fruit jams
  • Whole-grain breads, rolls, and pitas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Fresh herbs
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Fresh sandwiches and other lunch items
  • Salsas, barbecue sauces, and hot sauces
  • Dry rubs and flavored salts
* * * * *

Seasonal Recipe
Pasta Salad with Chicken and Asparagus

Adapted from The Complete Chicken Cookbook by Justine Harding (Murdoch Books, 2001)
Serves 4

Few vegetables announce the arrival of spring quite as reliably as asparagus. Like ripe summer tomatoes, they're wonderful when fresh and in season, and otherwise unexciting at best. Here's one way to use those delightful green and purple spears with some of the fine chickens available each week at market

Ingredients:
  • 1 chicken breast, deboned
  • 1-½ cups chicken stock, or as needed
  • ¾ lb. fusilli or other pasta
  • ½ lb. asparagus, trimmed and cut into short lengths
  • ¼ lb. cheddar cheese, grated
  • 2 spring onions, thinly sliced
  • ¼ cup extra virgin olive oil, plus more as needed
  • ¼ cup lemon juice, white wine vinegar, or a mixture
  • 1 teaspoon mustard
  • Salt and black pepper, to taste
Directions:
  1. Place the chicken breast and stock into a small pan, making sure that the stock covers the meat. Bring to the boil, then reduce to a bare simmer and poach, turning occasionally, until fully cooked, about 8 minutes. Allow the chicken to cool in the stock, then remove and slice thinly.

  2. Blanch the asparagus in boiling, salted water until just tender, about two minutes. You might do this in the same stock used for poaching the chicken, for additional flavor.

  3. Cook the pasta in boiling, salted water until al dente. Drain, then mix in a large bowl with the chicken, asparagus, and cheese. In a small bowl, whisk together the olive oil, lemon juice, and mustard. Add the dressing to the salad, mixing gently to coat the ingredients. Top with the spring onions, and serve immediately.
* * * * *

On The Website
Spring is the season for asparagus, for fresh salad greens, and for radishes. If you're looking for a new idea on how to put those crisp, red (or purple, or white) radishes to delicious use, we have a recipe on our website for a Japanese Radish and Chilli Sauce, an excellent accompaniment to a variety of foods.

Bonus Recipe, May 15th: Japanese Radish and Chilli Sauce

Seasonal Recipe
Japanese Radish and Chilli Sauce

Serves 4
Adapted from The Cook's Encyclopedia of Japanese Cooking by Emi Kazuko (Barnes & Noble, 2003)

Radishes: they're delicious, eaten out of hand or with salt, fresh butter, and some crusty bread. They're also excellent used where their spicy, fresh flavor can stand out. This sauce, adapted from a traditional Japanese sauce for fresh vegetables and seafood cooked tableside, is one such example. It's particularly good with the sweetness of scallops, but matches well with a variety of simply-prepared foods.

Ingredients:

  • 8 radishes, finely grated
  • 1 dried chilli pepper, deseeded and crushed
  • 1 tablespoon sesame oil
  • 2-3 scallions, finely chopped
  • 6 tablespoons soy sauce
  • 2 tablespoons sugar
  • 3 tablespoons sesame seeds, toasted
  • Juice of ½ orange
Directions:
  1. In a pan, heat the sesame oil over medium heat, adding the scallions and cooking until they soften. Add the soy sauce, sugar, and sesame seeds, heating just until it comes to the boil. Remove from the heat.

  2. In a small bowl, mix together the radishes, including any accumulated juices, the chilli, and the orange juice. Once the onion mixture has cooled, mix it all together. Serve immediately or refrigerate until needed.