News from the SVGM - July 2nd

Susquehanna Valley Growers' Market
July 2nd, 2010

In this week's email:

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

* * * * *

News From The Market
Is it Independence Day weekend already? With the big holiday coming up on Sunday, Friday's the perfect time to pick up your fresh, local treats to enjoy this weekend. Chickens, pork chops, burgers, and hot dogs are all ready to hit the grill for what looks like a hot and sunny Fourth of July.

Don't forget to pick up some excellent fresh fruit. Red raspberries and ripe blueberries are in abundance, and together are perfect for a Red, White, and Blue Tart. Be sure to stock up on blueberries to add to White Frost Farm's Pancake Mix, made from their own locally grown and ground wheat, with plenty more to freeze for pancakes, waffles, smoothies and more to last you until next year's blueberry season.

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
July 2nd, 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/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

• New potatoes
  
• Fresh garlic
  
• Green beans
  
• Multicolored beets
  
• Swiss chard and beet greens
  
• Spring onions
  
• Fresh herbs
  
• Farm-fresh eggs
  
• Hothouse tomatoes
  
• 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
Red, White, and Blue Tart
Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child (Knopf, 2004)
Serves 8

It's Independence Day, and, really, just about anything will do for dessert. But when summer fruit is ripe and sweet, and it just so happens to be the perfect red and blue, why not add a little white? Follow the links in the ingredients list to find some simple recipes for the tart crust and pastry cream on our website.

While you can certainly make this tart ahead of time, it's best on the day it's made. A few hours in the refrigerator, though, will keep the fruit in good shape until holiday guests arrive. Chances are you won't have to worry about leftovers.

Ingredients:

• 1 tart shell, baked blind
  
• 1 recipe pastry cream, chilled
  
• 1 pint red raspberries
  
• 1 pint blueberries
  
• 1 cup raspberry jelly
  
• 2 tablespoons sugar
  
• 2 tablespoons liqueur, such as kirsch, Grand Marnier, or brandy

Directions:

1. Rinse the berries, if necessary. Allow them to dry on a towel while you prepare the rest of the tart.
   
   
2. In a small saucepan, boil together the jelly, sugar, and liqueur until the mixture reaches the pearl stage, 228°F. If you do not have a candy thermometer, dip in a metal spoon; when the mixture runs off the edge of the spoon in drops, it is ready. (Note: if you have raspberry jam, instead of jelly, you can warm it with the liqueur over low heat, and pour through a fine mesh strainer or cheesecloth to get rid of the seeds.) Brush the interior of the pastry shell with the glaze. Allow at least 5 minutes for it to set; this will help provide a measure of waterproofing for the tart crust.
   
   
3. Spread a layer of the pastry cream in the bottom of the pastry shell, about ½-inch thick. Arrange the berries on top of the custard, in colorful rings, stripes, or whatever pattern looks good. Spoon the glaze over the berries, warming briefly if it has begun to harden, and serve immediately.

* * * * *

On The Website
Hot dogs! The perfect treat for a Fourth of July cookout, of course. But how do you like yours? With ketchup and mustard? With chili and onions? Or, maybe, "dragged through the garden" like a classic Chicago dog? We've rounded up a few regional favorites from around the fifty states to give you a few ideas. Stop by our website to check them out!

Hot Dogs!

Whether you like yours with ketchup and mustard, piled high with spicy chili, or smothered in sauerkraut, it's still a hot dog. Sometimes they're simple, and sometimes they're something else altogether. If you're looking for a new way to experience an American hot dog - or out for a holiday road trip - here are a few of our favorite regional versions.

The Sonoran Hot Dog
Hailing from Tucson, Arizona, these aren't just hot dogs. They're bacon-wrapped before grilling, then set in a steamed bolillo roll before topping with pinto beans, tomatoes, onions, mustard, mayonnaise, and jalapeno peppers. Shredded cheese, salsa verde, and guacamole might round out a Southwestern "everything but the kitchen sink" hot dog that's a meal in and of itself.

The Slaw Dog
If you put the coleslaw on the dog, you don't need a fork. Popular throughout the South, the slaw dog tops a hot dog with a sweet, mayonnaise-based coleslaw. Try adding some raw onions for a bit more bite, or go gangbusters with a big scoop of chili, too.

The Coney Dog
Despite the name - sometimes the Coney Island Dog - this particular dog hails from Detroit and/or Flint, Michigan, depending on whose story you believe. Mounded high with meat chili, onions and yellow mustard, it's another of the meal-on-a-bun-style hot dogs. And if you think that's a lot to add, the Cincinnati version uses the classic Cincinnati chili and plenty of shredded cheddar cheese to thoroughly obscure the hot dog inside.

The Chicago Dog
The only proper way to enjoy a hot dog in the Windy City, as if it were "dragged through a garden," as they say. Mustard, onion, sweet pickle relish, a dill pickle spear, tomato slices, spicy sport peppers, and celery salt, all on a poppy seed roll. If you can close it, you didn't put enough on it. Oh, and don't ask for ketchup - though where you'd find room, we don't know.

Interesting, no? Check out even more, with photos of some amazing American dogs, at Serious Eats.

News from the SVGM - June 25th

Susquehanna Valley Growers' Market
June 25th, 2010

In this week's email:

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

* * * * *

News From The Market
In addition to the usual assortment of fresh, seasonal vegetables and locally raised meats, the Growers' Market offers up a range of handmade treats to indulge your sweet tooth. Look for pies made with local, in-season fruits and sweet breads from Gemelli Bakers. Ezra and Anna Peachy have pies, quickbreads, and some really fantastic doughnuts. And now, from Fleur et Chocolat, chocolate truffles in half a dozen flavors - including dark chocolate with port, and white chocolate with lavender and bay - as well as espresso brownies, rosemary shortbread, and more.

There are still plenty of fresh vegetables to enjoy, including the recent seasonal arrivals of fresh beets and green beans. Both are delicious when simply prepared, but just a few extra ingredients can turn them into interesting side dishes to stand on their own. Combine the earthiness of beets with citrus in a Beet and Orange Salad, or complement the freshness of green beans with an intense, Mediterranean pungency in the Provencal Green Beans with Anchovy 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
June 25th, 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/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

• Green beans
  
• Broccoli
  
• Multicolored beets
  
• Swiss chard and beet greens
  
• Peas
  
• Spring onions
  
• Fresh herbs
  
• Farm-fresh eggs
  
• Hothouse tomatoes
  
• Lettuce and 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
Beet and Orange Salad
Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)

Beets are quite good all on their own, but the contrast of their sweet earthiness with the brightness of fresh citrus is hard to beat. If you take the opportunity to cook up the beets ahead of time, they can be refrigerated until you need them, making this salad easy to toss together in just a few minutes. Cook the beets however you like best; roasted, boiled, or steamed are all fine.

For a more substantial salad, you can add hard-boiled eggs or crumbled goat cheese, and serve with some good, crusty bread.

Ingredients:

• 1 lb. beets, cooked
  
• 2 large oranges
  
• 3 tbsp. olive oil
  
• 1 tbsp. lemon juice
  
• 2 tbsp. chives, chopped
  
• Salt and black pepper, to taste

Directions:

1. Peel the cooked beets, and slice thinly. Trim the peels from the oranges, being sure to remove the bitter white pith. Using a paring knife, cut the segment flesh away from the membranes, removing seeds as you go. In a shallow serving dish, arrange the beet slices, then top with the orange segments.
   
   
2. Whisk together the olive oil and lemon juice, and drizzle the vinaigrette over the beets and oranges. Scatter with the chives, and serve immediately, or refrigerate until you need it.

* * * * *

On The Website
Green beans are here, and you can expect them to make more or less regular appearances at the SVGM throughout the summer. They're excellent simply blanched and salted, or dressed with a bit of fresh-squeezed lemon, but sometimes it's a treat to dress them up. Try Green Beans with Anchovy Sauce, a recipe that works to season up green beans - and all kinds of other vegetables, too - with a delightfully pungent Mediterranean flavor.

Bonus Recipe, June 25th: Green Beans with Anchovy Sauce

Seasonal Recipe
Green Beans with Anchovy Sauce
Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)

Ingredients:

• 1 lb. green beans
  
• 2 medium onions, finely chopped
  
• 4 tbsp. olive oil
  
• 1 small tin anchovies
  
• 1 tsp. white wine vinegar
  
• 1 tsp. Dijon mustard
  
• Salt and black pepper, to taste

Directions:

1. Blanch the green beans in plenty of salted, boiling water, until just tender. How long depends in the size of the beans, about 2 to 4 minutes. Drain and rinse with cold water or place in a bowl of ice water to stop the cooking.
   
   
2. Meanwhile, cook the onions in the olive oil over medium heat, until softened but not browned. Allow to cool, and mash the onions and their oil with the anchovies, mustard, and vinegar. Use a fork for a quick, coarse texture, or a food processor or mortar for a smooth puree. Taste for seasoning, and use to dress the cooked green beans. They should be lightly dressed, so that the anchovies don't overwhelm them. Serve immediately, or refrigerate until needed.

News from the SVGM - June 18th

Susquehanna Valley Growers' Market
June 18th, 2010

In this week's email:

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

* * * * *

News From The Market
Warm weather, thunderstorms, and plenty of fresh snap peas at the Growers' Market; it must mean the summer has arrived. With it, of course, is Father's Day this Sunday, so we've picked a pair of hamburger recipes for this week, sure to please hungry dads and granddads. It can't hurt to round things out with some sweet, fresh snap peas, crisp salad greens, and maybe even the season's first string beans from Dreisbach Greenhouses, if the weather's been kind enough. We're crossing our fingers they'll be ready for picking come Friday morning!

Looking for a hefty, straightforward burger? British chef Jaime Oliver makes the burger his dad used to make in their Essex pub when he grew up. Big and beefy, Jaime Oliver's Botham Burger is just the ticket for hungry folks after a hard day of cricket... or, more likely, softball. Or, for those who'd like something a bit less everyday, there's always something like Spicy Thai Burgers. Entirely untraditional, but so full of flavor that it really doesn't matter.

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 18th, 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/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

• Broccoli
  
• Garlic scapes
  
• Swiss chard and beet greens
  
• Peas
  
• Spring onions
  
• Fresh herbs
  
• Farm-fresh eggs
  
• Hothouse tomatoes
  
• Radishes
  
• Lettuce and salad greens
  
• Freshly baked artisan breads
  
• Sweets and baked goods
  
• 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
Jaime Oliver's Botham Burger
Adapted from The Return of the Naked Chef by Jaime Oliver (Penguin, 2000)
Serves 4

This is a serious burger. Served on a good bun, topped with plenty of cheddar cheese, thick slices of tomato and onion, crunchy lettuce, and as much mustard, ketchup, and mayonnaise as you like, you're unlikely to need a second helping. In fact, if the idea of a huge burger is a bit too much, then by all means scale them down to your idea of a reasonable size.

Being a British recipe, this calls for roasting the burgers in the oven, and given their size, it's a reliable way to ensure they cook through without overcooking the outside on the grill. That said, these are excellent cooked outside, whether you like them "cricket-ball-sized" or not.

Ingredients:

• 2 lb. ground beef
  
• 2 red onions, finely chopped, or 1 large bunch spring onions
  
• 2 eggs
  
• 1 or 2 handfuls fresh breadcrumbs
  
• 1 tbsp. coriander seeds, crushed
  
• 1 pinch cumin seeds, crushed
  
• 2 tsp. Dijon mustard
  
• Salt and black pepper, to taste

Directions:

1. Mix all of the ingredients together, using just enough breadcrumbs to help bind and lighten the mixture. Try not to overwork it. Divide the beef mixture into 4 pieces - or as many as you like - and shape into either "smallish cricket-ball-sized shapes" or patties that fit your preferred burger buns.
   
   
2. To roast 4 large Botham burgers, cook in a 450°F oven for about 25 minutes, which should give a slightly pink interior and a crispy exterior. Serve immediately, with all of the accompaniments a good hamburger needs.

* * * * *

On The Website
Spicy Thai Burgers? There's no such thing in Thailand, of course, but that's no reason there can't be such a thing on your Father's Day menu. A rich and spicy variation on some Thai street food could be the perfect dish to satisfy some adventurous eaters this Sunday.

Bonus Recipe, June 18th: Spicy Thai Burgers

Seasonal Recipe
Spicy Thai Burgers
Serves 4

The inspiration for this recipe comes from a Thai dish of richly spiced pork meatballs served with a peanut dipping sauce. It's a simple change to turn meatballs into patties for easy grilling, and a thick, spreadable peanut sauce can take the place of ketchup and mustard, which would be lost against the vibrant flavors of the burger itself.

Ingredients:

• 1-¼ lb. ground beef
  
• 1 tbsp. garlic, finely chopped
  
• 1 stalk lemongrass, finely chopped
  
• 5 small spring onions, finely chopped
  
• 1 tbsp. fresh cilantro, chopped
  
• 3 tbsp. red curry paste
  
• 4 tsp. lime juice
  
• 1 tbsp. fish sauce
  
• 1 egg
  
• 1 tbsp. peanut oil
  
• 2 tbsp. peanut butter
  
• 1 tbsp. palm sugar or brown sugar
  
• ¼ cup coconut milk, or as needed
  
• Salt and black pepper, to taste

Directions:

1. To make the peanut sauce, heat the peanut oil in a small saucepan. Add 1 tbsp. red curry paste, and cook, stirring, for 1 minute. Add the peanut butter, palm sugar, 1 tsp. lime juice, and enough coconut milk to make a spreadable paste. Cook for 2 minutes over low heat, stirring to ensure that everything mixes well. Adjust the flavor and consistency to taste.
   
   
2. To make the burgers, combine the beef, garlic, lemongrass, spring onions, cilantro, remaining red curry paste and lime juice, fish sauce, and egg in a bowl. Mix gently but thoroughly. Divide into 4 equal portions and shape into burger patties. Grill, broil, or pan-fry as you would cook any other hamburger, and serve immediately, with the peanut sauce, warm burger buns, and all of the other important hamburger accompaniments.

News from the SVGM - June 11th

Susquehanna Valley Growers' Market
June 11th, 2010

In this week's email:

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

* * * * *

News From The Market
A rainy day may not feel particularly summery, but we're quickly moving away from spring into longer, warmer days. Asparagus, it seems, is finally done, and stock up on strawberries now, while they still last. More variety is arriving at the Growers' Market each week, and you can look forward to broccoli, beet greens, garlic scapes, and more. Cow-A-Hen Farm is also expecting to have plenty of ground beef and hamburger patties ready to go for when the warm weather returns.

We have a recipe this week from the Farm at Stonybrook for Grilled Chicken with Scarborough Mix, an easy grill (or broiler) way to flavor up grilled chicken that's different from the usual barbecue sauce on the grill. Or, if trying some of Beaver Run Farms' new Amish Fresh Sausage sounds good - with its brown sugar sweetness - you can include it in some Sausage and Chard Breakfast Burritos. (Their new Kielbasa would be delicious in there, too.)

Woody Wolfe, of Heart to Hand Ministries, is back again this week, with his guitar and good spirits. Come 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
June 11th, 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/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

• Broccoli
  
• Garlic scapes
  
• Swiss chard and beet greens
  
• Peas
  
• Spring onions
  
• Fresh herbs
  
• Strawberries
  
• Farm-fresh eggs
  
• Asparagus
  
• Hothouse tomatoes
  
• Radishes
  
• Lettuce and 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
Grilled Chicken with Scarborough Mix
From the Farm at Stonybrook
Serves 4

The Farm at Stonybrook has a range of herb blends to flavor up all sorts of meals. The Scarborough Mix, a blend of parsley, sage, rosemary, and thyme, goes particularly well with pork, roasted vegetables, and grilled chicken. If you make extra marinade, it's great on salads, but be sure to set it aside before it touches raw chicken!

Ingredients:

• 1 tbsp. Scarborough Mix
  
• 3 cloves garlic, minced
  
• ¼ cup olive oil
  
• ½ cup balsamic vinegar
  
• 1-½ lbs. chicken breasts
  
• Salt and black pepper, to taste

Directions:

1. In a blender, combine the Scarborough Mix, garlic, olive oil, vinegar, salt, and pepper. Blend thoroughly. Place the chicken in a dish, pour the marinade over the top, and cover. Refrigerate for at least 2 hours, or up to 2 days.
   
   
2. Preheat a grill to medium-high heat, or set the oven to broil. Remove the chicken from the marinade, and cook for about 6 to 7 minutes per side, until cooked through and no longer pink inside.

* * * * *

On The Website
In the mood for a hearty, spicy breakfast? Why not turn some fresh pork sausage into Sausage and Chard Breakfast Burritos? Filled with a mixture of meat, cheese, vegetables, and as spicy as you like them, they're a new and different way to turn some great SVGM ingredients into a crowd-pleasing meal.

Bonus Recipe, June 11th: Sausage and Chard Breakfast Burritos

Seasonal Recipe
Sausage and Chard Breakfast Burritos
Serves 4

Breakfast burritos come with all kinds of fillings, and, since they're hardly traditional, it's easy to play around and make them with whatever's at hand. This recipe combines a slightly sweet sausage with cooked greens, a bit of cheese, some egg and salsa to make a serious, all-in-one breakfast treat.

Ingredients:

• 1 lb. Fresh Amish Sausage
  
• 1 large bunch Swiss chard or beet greens, chopped
  
• 4-6 garlic scapes, chopped small
  
• 1-½ cups shredded pepper jack cheese
  
• 4 eggs
  
• Chopped fresh cilantro, to taste
  
• Salsa and/or hot sauce, to taste
  
• 4 large flour tortillas
  
• Salt and black pepper, to taste

Directions:

1. You can either remove the sausage from its casing and crumble it, then cook loosely in a large skillet, or cook the sausages through and dice. Whichever you prefer, make sure you have sausage in small bite sizes. Cook or heat the pieces in a large skillet, and add the garlic scapes when the sausage is fully cooked and browning up nicely.
   
   
2. Add the chard to the pan. If the leaves are still wet from washing, you probably won't need any extra moisture, but be ready to add a splash of water if the pan appears too dry. Cook, stirring, until the greens are wilted. Meanwhile, in a nonstick pan, scramble the eggs and cook until just a little short of where you like them done; they'll continue to cook once you wrap them in the tortillas.
   
   
3. Warm the tortillas by wrapping them in foil and placing them in a 300°F oven for 10 minutes, or by heating individually in the microwave. Spread a portion of cheese on each tortilla, and top with the meat and greens mixture, scrambled eggs, cilantro, and any salsa or hot sauce. Roll up and serve immediately.

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

* * * * *

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/

* * * * *

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.

* * * * *

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.

Bonus Recipe, June 4th: Garlic Scape Dressing

Seasonal Recipe
Garlic Scape Dressing
From White Frost Farm

Gently flavored with garlic, this tangy dressing is an easy way to brighten up fresh market greens. If you prefer a stronger garlic flavor, add more scapes to taste, or replace them with some very finely minced garlic cloves for a real garlicky zip.

Ingredients:

• 1 cup mayonnaise
  
• 1 cup sour cream
  
• 4—5 garlic scapes, finely chopped
  
• 1-½ tbsp. dried dill
  
• 2 tbsp. white vinegar
  
• Milk, to thin
  
• Salt and black pepper, to taste

Directions:

1. Mix all of the ingredients together, adding milk to thin to the desired consistency. A thinner dressing is great for salad greens; a thicker one works well as a dip for fresh vegetables.

Bonus Recipe, June 4th: Garlic Scape Dip

Seasonal Recipe
Garlic Scape Dip
From White Frost Farm

Thick and rich, this dip is easy to toss together in a few minutes. Try it with radishes and fresh snap peas when scapes are in season. When the scapes are gone, replace them with finely chopped scallions, and you have an easy dip for all kinds of vegetables all season long.

Ingredients:

• ½ cup mayonnaise
  
• ½ cup yogurt
  
• ½ tsp. Dijon mustard
  
• 2 garlic scapes, finely chopped
  
• Salt and black pepper, to taste

Directions:

1. Mix all of the ingredients together. For a thinner version that works as a salad dressing, mix in 2 tbsp. cider vinegar.

Bonus Recipe, June 4th: Garlic Scape Pesto

Seasonal Recipe
Garlic Scape Pesto
From White Frost Farm

Pesto isn't just for basil, of course. Though the basil version is the best known, and undeniably good, you can make pesto from just about anything that tastes good, such as cilantro, mint, or even garlic scapes, as here. Unlike bulbs of garlic, the mild flavor of the scapes doesn't become overwhelming here. Try it as a sauce for pasta, a sandwich spread, or however you might use basil pesto when the time arrives.

Ingredients:

• ½ lb. garlic scapes, chopped into 1-inch sections
  
• 1 cup olive oil
  
• 2 cups grated parmesan cheese
  
• Salt to taste

Directions:

1. Combine the garlic scapes and olive oil in a food processor, and work to a puree, scraping down the sides from time to time. Mix in the cheese by hand, and season to taste.