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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, September 24, 2009

News from the SVGM - September 25th

Susquehanna Valley Growers' Market
September 25th, 2009

In this week's email:

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

News From The Market
Autumn has officially arrived, and the cool-weather and long-storage crops we associate with fall have been arriving at the Growers' Market. Winter squashes, sweet potatoes, apples, pears and more are ripe and ready to enjoy now. Vegetables like kale are also arriving, and getting tastier each week: try a Portuguese Kale Soup to see for yourself! Or give Sweet Potato Pancakes a shot. Sweet and savory, they're fine for breakfast, but even better with some tender, juicy pork chops.

We have more music this week: Woody Wolfe and KJ Wagner will be performing together at the Growers' Market. Come and 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
September 25th, 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:
  • Sweet potatoes
  • Celery
  • Dried beans
  • Butternut squash
  • Apples
  • Pears - Bartletts and Asian varieties
  • Whole wheat flour
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Cabbage
  • Garlic
  • Carrots
  • Green beans
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked breads and baked goods
  • 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
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Portuguese Kale Soup

Serves 4 to 6

We're entering the autumn season, when the impending frosts that spell disaster for delicate plants like tomatoes and peppers mean extra sweetness for hardy brassicas like kale. They have a distinct heartiness that lets them stand up to powerful flavors, like the onions, garlic, and smoked sausage in this soup.

Ingredients:
  • ¼ lb. smoked pork sausage, diced
  • 2 onions, diced
  • 5 cloves garlic, finely minced
  • 1 large bunch kale, cut into ribbons
  • 6 medium potatoes, cut into 1-inch pieces
  • 7 cups stock or water
  • 1 bay leaf
  • 1 teaspoon red pepper flakes, or to taste
  • Olive oil
  • Salt and black pepper, to taste
Directions:
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the sausage and red pepper flakes, and cook until the sausage is well browned; remove it with a slotted spoon and set aside. Add the onions and garlic to the pot and continue cooking until the onions are translucent, but not beginning to brown.

  2. Add the potatoes, stock, and bay leaf, and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are soft. Remove the bay leaf and allow the soup to cool a bit. In a blender, puree half of the soup, and return it to the pot.

  3. Add the sausage and kale to the pot, and bring it back to a simmer. Cook until the kale is tender, 5 to 10 minutes, and taste to adjust seasoning. Serve immediately.
* * * * *

On The Website
Sweet potatoes are ready to eat, and they can be used in similar ways to potatoes when a bit of extra sweetness is welcome. For a variation on latkes, try Sweet Potato Pancakes, which make an excellent accompaniment to rich meats and spicy dishes.

Bonus Recipe, September 25th: Sweet Potato Pancakes

Seasonal Recipe
Sweet Potato Pancakes

Adapted from The African Kitchen by Josie Stow (Interlink, 2000)
Makes 16

Sweet potatoes can be excellent when their inherent sweetness is amplified, including brown sugar or maple syrup for a Thanksgiving side dish, for example. Left to be sweet on their own, however, makes them a much more versatile vegetable. These pancakes, which are quick and easy to prepare, can easily serve alongside grilled or roasted meats, temper the heat of spicy dishes, or, drizzled with maple syrup, make a filling breakfast with eggs and sausage.

Ingredients:

  • 3 eggs, lightly beaten
  • ½ cup milk
  • 2 tablespoons olive oil, plus more for frying
  • 1-¼ cups flour
  • 12 oz. sweet potatoes, peeled and coarsely grated
  • 2 medium onions, thinly sliced
  • 2 teaspoons fresh thyme
  • Salt and black pepper, to taste
Directions:
  1. In a bowl, whisk together the eggs, milk, and olive oil. Place the flour in another bowl, and pour the egg mixture over top, stirring to create a smooth batter. Add the sweet potatoes, onions, and thyme, and mix well.

  2. Heat a griddle or frying pan over medium heat. Add olive oil to the pan and when it is hot, drop dollops of the batter onto the griddle, pressing them down into shape, being sure not to crowd the pan. Fry until golden brown, flip, and repeat for the second side, about 5 minutes total. Drain on paper towels and serve immediately.

Thursday, September 17, 2009

News from the SVGM - September 18th

Susquehanna Valley Growers' Market
September 18th, 2009

In this week's email:

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

News From The Market
It's another week for the Growers' Market, and maybe even one with the promise of better weather. Rain or shine, we'll be there, with plenty of produce, fresh meats, cheeses, and everything else you can find every Friday in Hufnagle Park.

This week, we have a pair of international omelet recipes: Trouchia, a chard and onion omelet from the south of France, and Tortilla Español, a Spanish potato omelet. Both are quick and simple, and make a delicious breakfast or evening snack.

This is the last week of the season to place orders for Cornish hens from Beaver Run Farms. Enjoy them while you can!

We have music this week, too: 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
September 18th, 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:
  • Butternut squash
  • Apples
  • Pears - Bartletts and Asian varieties
  • Whole wheat flour
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Tomatoes
  • Cabbage
  • Garlic
  • Carrots
  • Green beans
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked breads and baked goods
  • 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
  • Dried herbs, blends, and teas
  • Handmade soaps and bath accessories
  • Raw milk cheeses
  • Salsas, barbecue sauces, and hot sauces
* * * * *

Seasonal Recipe
Trouchia

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

A sort of frittata, the real key to this recipe is to cook the vegetables and eggs slowly, which emphasizes the natural sweetness and keeps it all tender and delicious.

Ingredients:
  • 3 tablespoons olive oil
  • 1 large onion, quartered and sliced thinly
  • 1 bunch chard leaves, chopped
  • 1 garlic clove
  • 6 to 8 eggs, lightly beaten
  • 2 tablespoons parsley, chopped
  • 2 tablespoons basil, chopped
  • 2 teaspoons thyme
  • 1 cup Gruyere or other semi-hard cheese, grated
  • 2 tablespoons Parmesan cheese, grated
  • Salt and black pepper, to taste
Directions:
  1. Heat 2 tablespoons of the oil in a 10-inch skillet over low heat. Add the onion and cook, stirring occasionally, until they are soft but not colored, about 15 minutes. Add the chard and continue cooking until the chard is tender and the moisture has cooked off, another 15 minutes.

  2. Meanwhile, mash the garlic in a mortar with a few pinches of salt, or chop it very finely. Stir the garlic into the beaten eggs with the herbs. Combine the chard mixture with the eggs, along with the Gruyere and half of the Parmesan.

  3. WPreheat the broiler. Heat the remaining oil in the skillet over medium-high heat and add the eggs. Give a stir and keep the heat high for a minute before turning it down to low. Cook until the eggs are set, but still moist on top, about 10 minutes. Add the rest of the Parmesan and broil until the top is browned, about 5 minutes. Cut into wedges and serve warm or at room temperature.
* * * * *

On The Website
Eggs and potatoes make an excellent breakfast, but Tortilla Español is also great with an evening glass of wine. A Spanish version of the trouchia recipe above, it's just as simple, and an amazingly great combination of ingredients.

Bonus Recipe, September 18th: Tortilla Español

Seasonal Recipe
Tortilla Español

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

A classic Spanish version of the frittata, this recipe takes just a scant few ingredients to produce an impressive dish. With so little to hide the flavors, it's an opportunity to truly let the quality of good, fresh, local ingredients shine.

Ingredients:

  • ½ cup olive oil
  • 2 lbs. potatoes, peeled and sliced very thin
  • 1 large onion, thinly sliced
  • 6 to 8 eggs, beaten
  • Salt and black pepper, to taste
Directions:
  1. Warm 5 tablespoons of olive oil in a wide nonstick or cast iron skillet over medium heat. Add the potatoes and cook, stirring, until cooked through and golden, about 20 minutes. Be sure to separate those slices that stick together. Transfer the cooked potatoes to a bowl.

  2. Add a tablespoon of oil to the pan, if needed, and saute the onions until lightly browned. Add them to the potatoes and season well with salt and pepper, then pour in the beaten eggs.

  3. Wipe out the pan with a towel, then return to the stove and add 2 tablespoons oil. Pour in the egg mixture, taknig care to smooth down any potatoes that stick up, and reduce the heat to low. Cook until the bottom is golden, about 10 minutes. Invert onto a plate, and slide back into the pan to finish cooking. Cut into slices and serve warm or at room temperature.

Thursday, September 10, 2009

News from the SVGM - September 11th

Susquehanna Valley Growers' Market
September 11th, 2009

In this week's email:

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

News From The Market
Looking for something exciting from the Growers' Market this week? With the arrival of cooler weather, you can look forward to a variety of fresh tree fruit, including apples, pears, and even some crisp, sweet, delicious Asian pears. If you've never had one before, then you're in for a very special treat.

Or try out a new Mexican spice blend from the Farm at Stony Brook to spice up some Beef & Bean Burritos. They're delicious with the salsas and hot sauces available from Haole Boy Salsas, or you can make your own Green Tomato Salsa for a different sort of twist.

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
September 11th, 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:
  • Butternut squash
  • Apples
  • Pears - Bartletts and Asian varieties
  • Whole wheat flour
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Tomatoes
  • Cabbage
  • Garlic and elephant garlic
  • Carrots
  • Green beans
  • Yard-long beans
  • Potatoes
  • Beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked sprouted-grain breads
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Berry jams and jellies
  • 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
Beef & Bean Burritos

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1998)
Serves 6

You could, of course, make these burritos with any ground meat, from pork to turkey, or even omit it altogether for a vegetarian alternative. With salsas and hot sauces at hand, it's easy for everyone at the table to season up their dinner as spicy - or mild - as they like it.

Ingredients:
  • ¾ to 1 lb. ground beef
  • ½ cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon chili powder, or to taste
  • 1 tablespoon Mexican Seasoning
  • 2 cups cooked black beans
  • 2 cups cheddar cheese, shredded
  • 2 cups chopped lettuce or other greens
  • Chopped fresh cilantro, to taste
  • 6 large flour tortillas
  • Salt and black pepper, to taste
Directions:
  1. Place the meat in a large skillet and turn the heat to medium. Stir frequently as it cooks, until it begins to lose its color. Stir in the onion and continue cooking until the lumps are broken up and any traces of pink are gone. Add the garlic, Mexican Seasoning, and chili powder and cook another minute longer.

  2. Add the beans and cook until warmed through. Taste and add salt, pepper, or other seasonings as desired.

  3. Warm the tortillas by wrapping them in foil and placing them in a 300°F oven for 10 minutes. Spread a portion of cheese on each tortilla, and top with bean-meat mixture, lettuce, cilantro, and any salsa or hot sauce. Roll up and serve immediately.
* * * * *

On The Website
Looking for something to do with green tomatoes that doesn't require breading and frying? Try a Green Tomato Salsa, which makes an excellent accompaniment to the burrito recipe in this week's newsletter.

Bonus Recipe, September 11th: Green Tomato Salsa

Seasonal Recipe
Green Tomato Salsa

Adapted from How to Cook Everything by Mark Bittman (Wiley, 1998)
Makes 2 cups

Salsa made from fresh, ripe tomatoes is undoubtedly one of the joys of summer. When fall arrives, however, and the threat of frost starts looming, it's worth considering one's options for using up those green, unripe fruits still hanging on the vines. Here's one recipe, which works equally well with ripe tomatillos in place of the green tomatoes.

Ingredients:

  • 1 cup cored and finely chopped green tomatoes
  • 2 tablespoons cilantro leaves, minced
  • 1 tablespoon lime juice
  • ½ teaspoon sugar, or to taste
  • ½ teaspoon garlic, minced
  • Salt and black pepper, to taste
Directions:
  1. Mix all of the ingredients together, taste, and adjust the seasoning. Serve immediately, or refrigerate for up to a week.

Thursday, September 3, 2009

News from the SVGM - September 4th

Susquehanna Valley Growers' Market
September 4th, 2009

In this week's email:

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

News From The Market
Time keeps flying by, it seems, and it's hard to believe we're at Labor Day weekend already. If you're planning an end-of-summer barbecue, then be sure to stock up on goodies from the Growers' Market! Cow-a-Hen Farm will be arriving this week with plenty of beef, including fresh, grass-fed, ground beef just right for hamburgers on the grill.

For a simple side dish, try a quick Carrot Salad with Cumin, which is easily made ahead and tastes great at room temperature. For dessert, you could pick up a butternut squash and turn it into Butternut and Apple Muffins, with the distinct flavor of autumn that's great for breakfast, too.

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
September 4th, 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:
  • Butternut squash
  • Apples
  • Whole wheat flour
  • Wheat berries
  • Bell peppers
  • Banana peppers
  • Jalapeno peppers
  • Tomatoes
  • Cabbage
  • Garlic and elephant garlic
  • Carrots
  • Edamame
  • Green beans
  • Yard-long beans
  • Potatoes
  • Red, golden, and striped beets
  • Farm-fresh eggs
  • Swiss chard
  • Onions
  • Leeks
  • Shallots
  • Freshly baked breads and baked goods
  • Locally-made prepared foods
  • Fresh goat's milk ricotta
  • Berry jams and jellies
  • 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
Carrot Salad with Cumin

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

Unlike tender lettuce greens, raw vegetables like carrots have an assertive texture and flavor that takes well to bold dressings. Here, the recipe takes a North African influence to turn ordinary carrots into something far more interesting than plain old carrot sticks. For a really interesting presentation, look for multicolored carrots; varieties come in purple, yellow, and white in addition to the everyday orange.

Ingredients:
  • 1-½ lbs. carrots
  • Juice of 2 oranges
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin, or to taste
  • Salt and black pepper, to taste
Directions:
  1. Julienne the carrots, or else cut into 1/8-inch-thick slices. If you have a food processor, the julienne blade makes very quick work of this.

  2. Whisk together the remaining ingredients, and pour over the carrots, tossing to combine. Serve immediately, or refrigerate for up to a day. If not serving right away, allow the salad to warm to room temperature before eating.
* * * * *

On The Website
Like its cousin, the pumpkin, the butternut squash is a delicious, long-keeping vegetable. It can be used in both savory and sweet dishes, and one unusual example is a recipe for Butternut and Apple Muffins, which can be made with any winter squash you happen to have at hand.

Bonus Recipe, September 4th: Butternut and Apple Muffins

Seasonal Recipe
Butternut and Apple Muffins

Adapted from The Pumpkin Cookbook by Hamlyn (Octopus Publishing, 2001)
Makes one dozen muffins

Butternut squash is a wonderful vegetable, so full of flavor and easy to cook with. And, unlike most of its winter squash and pumpkin cousins, the majority of its flesh is stored in the "neck" and away from the seeds, minimizing the amount of seed-scooping necessary to enjoy it.

Ingredients:

  • ½ cup butternut squash, peeled and cut into ¼-inch dice
  • ½ cup apple, peeled and cut into ¼-inch dice
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon allspice
  • ½ teaspoon cinnamon
  • Pinch salt
  • 2/3 cup sugar
  • ¾ cup milk
  • 5 tablespoons vegetable oil
  • 2 eggs
Directions:
  1. Preheat the oven to 375°F. Sift together the flour, baking powder, spices, and salt in a large bowl. In a separate bowl, beat together the eggs, milk, and oil. Add the wet ingredients to the dry, and mix with a wooden spoon until just combined. Add the diced squash and apple, folding to incorporate them into the batter.

  2. Line a 12-cup muffin pan with paper cups, or grease the pan thoroughly. Divide the batter evenly among the paper cups, and transfer to the oven. Bake for 20 to 25 minutes, until the tops are golden and the interiors have set. Transfer to a wire rack to cool.