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Wednesday, June 2, 2010

News from the SVGM - June 4th

Susquehanna Valley Growers' Market
June 4th, 2010

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
Is it June already? Then it's time to look for local strawberries, snap (and maybe even shell) peas, spring onions, and plenty of sweet salad greens and radishes before the oncoming hot weather does them in. White Frost Farm might even have some garlic scapes this week, and has sent along some recipes that we've added to our website: Garlic Scape Dressing, Garlic Scape Dip, and Garlic Scape Pesto.

In case you've missed them, be sure to check out the Glade Run Salt Company's new salad dressings and marinades. Flavors like Key Lime & Wasabi, Chipotle & Red Raspberry, and Passion Fruit & Dark Rum are a handy way to add a new dimension to dishes from salads to grilled meats.

It's also a great time to try some of the cheeses from Stone Meadow Farms, all made from raw milk here in central Pennsylvania. In addition to firm cheeses like pepper jack, Colby, Swiss, and a fine aged cheddar, cheesemaker Brian Futhey makes some excellent Brie and Camembert, too. Try some of his delicious cheese in a Savory Cheddar Custard; scroll down for the recipe.

The flowers from Clara's Meadow this week will include love-in-a-mist, larkspur, lady's mantle, and delphinium, but be sure to check out owner Kerry Hoffman's new project, Fleur et Chocolat. In the coming weeks, she'll have handmade chocolate truffles for sale, and there should be some samples to try this Friday.

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
June 4th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
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:
  • Peas
  • Spring onions
  • Fresh herbs
  • Strawberries
  • Farm-fresh eggs
  • Asparagus
  • Hothouse tomatoes
  • Radishes
  • Salad greens
  • Freshly baked artisan breads
  • Sweets and baked goods
  • Whole wheat pancake mix
  • Dried herbs, blends, and teas
  • Pasture-raised poultry
  • Grass-fed beef
  • Pasture-raised veal
  • Farm-fresh pork
  • Freshly cut flowers
  • Raw milk cheeses
  • Fresh goat cheeses
  • Salsas and barbecue sauces
  • Salad dressings and marinades
* * * * *

Seasonal Recipe
Savory Cheddar Custard

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

Custards encompass a range of simple egg dishes. Beaten eggs, mixed with milk and a few flavorful ingredients, set firm when gently baked, in individual ramekins or poured into a crust like a quiche. They can be smooth, or full of diced vegetables or meats, and can be sweet or savory. This easy version uses little more than cheese for flavor, and makes a great accompaniment to a green salad and some fresh bread.

For an alternate version, use a smoked cheddar cheese and crumble a few pieces of crispy bacon to add inside the custard, setting aside a little to garnish the top.

Ingredients:
  • 3 eggs
  • 1-½ cups milk
  • ½ cup grated cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. paprika
  • Butter
Directions:
  1. Preheat the oven to 350°F. Lightly butter four 1-cup ramekins. In a bowl, beat together the eggs, milk, salt, pepper, and paprika. Strain into a bowl to remove any large bits of egg, and add the cheeses. Pour into the four ramekins.

  2. Bake the custards in a water bath until they are set, but the centers still quiver when tapped, about 20 minutes. Remove from the oven and let rest 5 minutes before serving; dust with a little more paprika for color, if you like.
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On The Website
The arrival of hot weather really seems to be bringing plenty of green growth with it; this might be the first week for garlic scapes at the SVGM. When you can get your hands on a few, we have a few farmer-recommended recipes ready to try on our website.