News from the SVGM - July 30th

Susquehanna Valley Growers' Market
July 30th, 2010

In this week's email:

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

* * * * *

News From The Market
Blueberries are gone, but there's plenty of new summer fruit to be found at this week's Growers' Market! Please stop by to welcome our newest vendor, Bella's Gardens of Selinsgrove. This family-owned orchard will be at market this Friday with their own tree-ripened peaches and plums, with nectarines and more to come as the season progresses. Also be sure to pick up plenty of fresh sweet corn, locally grown without chemical pesticides or fertilizers from Dreisbach Greenhouses. All this in addition to some lovely summer squash, tomatoes, newly dug fingerling potatoes, and more from our farmers.

Turn some of that fresh sweet corn into a sweet Summer Corn Chowder with some fingerling potatoes, or consider spreading some Smashed Zucchini Dip on a piece of crusty hearth-baked bread.

We also have more music this week! KJ Wagner is back at the market again with her songs inspired by the farms and way of life here in central Pennsylvania. Stop by her website to see what she's been up to!

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 30th, 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:

• Peaches
  
• Plums
  
• Eggplant
  
• Sweet corn
  
• Cucumbers
  
• Green beans
  
• Ripe tomatoes
  
• Zucchini and summer squash
  
• Hungarian wax peppers and banana peppers
  
• Wheat berries
  
• Whole wheat flour
  
• Potatoes
  
• Multicolored beets
  
• Swiss chard and beet greens
  
• Onions
  
• Garlic
  
• Fresh herbs
  
• Farm-fresh eggs
  
• Freshly baked artisan breads
  
• Sweets and baked goods
  
• Dried herbs, blends, and teas
  
• Pasture-raised poultry
  
• Grass-fed beef
  
• Pasture-raised veal
  
• Farm-fresh pork
  
• Raw milk cheeses
  
• Fresh goat cheeses
  
• Freshly cut flowers

* * * * *

Seasonal Recipe
Summer Corn Chowder
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State University Press, 2000)
Serves 4 to 6

Sweet summer corn is delicious and easy to prepare in a multitude of ways. Like freshly steamed corn on the cob, with melted butter and salt, this is a quick way to appreciate corn's sweet flavor without the need for quite so many napkins.

Ingredients:

• 3 ears sweet corn, shucked and kernels removed
  
• ¼ cup onion, finely chopped
  
• 2 medium potatoes, diced
  
• 2 tbsp. butter
  
• 2 cups milk
  
• ½ cup cream
  
• A few sprigs fresh thyme
  
• Salt and back pepper, to taste

Directions:

1. In a saucepan over medium heat, cook the onion in butter until translucent. Add the potatoes, along with enough water to cover. Cook until tender, about 15 to 20 minutes. Add the remaining ingredients to the pot and bring up to a boil. Simmer another 20 minutes, stirring occasionally. Season to taste and serve immediately.

* * * * *

On The Website
Summer squashes are arriving at the market in full force, and they're often interchangeable in recipes where the specific size and shape aren't important. Pick your favorite colors to create a colorful Smashed Zucchini Dip, which is a great way to highlight the inherent sweetness of fresh squash.

Bonus Recipe, July 30th: Smashed Zucchini Dip

Seasonal Recipe
Smashed Zucchini Dip
Adapted from The Return of the Naked Chef by Jamie Oliver (Penguin, 2000)
Serves 6+

Zucchini, along with all of its various summer squash cousins, comes on with a vigor in summer's heat. Zucchini bread, though delicious, really doesn't use up very much of it, and serves more as a way to cover it up than to appreciate its mild sweetness. This recipe, which is adaptable to whatever you have on hand, works as a dip for crackers, as a savory spread for toast, or even as a sauce for large pasta shapes. Add tomatoes, eggplant, onions, or other summer vegetables to enjoy seasonal treats at their peak.

Ingredients:

• 6 small zucchini or summer squash, coarsely chopped
  
• 2 cloves garlic, finely chopped
  
• 1 handful mint or basil leaves, finely chopped
  
• Juice of a lemon
  
• Olive oil
  
• Red pepper flakes, to taste
  
• Salt and black pepper, to taste

Directions:

1. Place a skillet over medium heat, and cook the garlic and red pepper flakes in olive oil for a few minutes. When the garlic starts to color, add the zucchini to the pan. Reduce the heat to low, cover, and cook, stirring occasionally, until the squash has started to break down, with a few chunks remaining. Add a splash of water, stock, or white wine if the pan looks dry.
   
   
2. Remove the pan from the heat, and add enough additional olive oil to create a loose paste. While still warm, stir in the mint and lemon juice, and check for seasoning. Serve immediately.

News from the SVGM - July 23rd

Susquehanna Valley Growers' Market
July 23rd, 2010

In this week's email:

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

* * * * *

News From The Market
Hot-weather crops are here! Look for fresh, sun-ripened tomatoes, sweet and flavorful zucchini, hot and sweet peppers, and more at this week's Growers' Market. We're also hoping to see the last of the season's blueberries, so now's the time to stock the freezer if you haven't done so already.

Hot weather calls for cool, refreshing salads, even if we're beyond the season for tender lettuces. The Farm at Stonybrook has given us a recipe for a Chilled Noodle Salad with Mango and Thai Seasoning, which would make a fine accompaniment for a tasty Thai Beef Salad.

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 23rd, 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:

• Blueberries
  
• Zucchini and summer squash
  
• Hungarian wax peppers and banana peppers
  
• Wheat berries
  
• Whole wheat flour
  
• Potatoes
  
• Multicolored beets
  
• Swiss chard and beet greens
  
• Onions
  
• Garlic
  
• Fresh herbs
  
• Farm-fresh eggs
  
• Ripe tomatoes
  
• Freshly baked artisan breads
  
• Sweets and baked goods
  
• Dried herbs, blends, and teas
  
• Pasture-raised poultry
  
• Grass-fed beef
  
• Pasture-raised veal
  
• Farm-fresh pork
  
• Raw milk cheeses
  
• Fresh goat cheeses
  
• Freshly cut flowers

* * * * *

Seasonal Recipe
Chilled Noodle Salad with Mango and Thai Seasoning
From the Farm at Stonybrook
Serves 6

Salads aren't always about a bed of lettuce or mixed greens, and there's no reason that you can't enjoy a cool, refreshing salad on a hot summer day. Even if the July heat has done away with fresh, local lettuce until cool weather returns. Cold grains make an excellent salad, whether it's wheat berries, pasta, or, as here, Asian rice noodles. A relatively neutral background is what allows bold flavors, like the Thai Seasoning blend from the Farm at Stonybrook, to stand out even in a cold dish.

You don't have to use rice noodles if you can't find them. Other Asian noodles will work well, and even Italian pasta will do in a pinch. Likewise, try substituting banana peppers for the jalapeno if heat isn't to your taste, or fresh, local peaches for the mango.

Ingredients:
Dressing:

• ½ cup palm sugar or light brown sugar
  
• 1/3 cup fresh lime juice
  
• ¼ cup fish sauce or soy sauce
  
• 2 cloves garlic, minced
  
• 1 jalapeno chile, finely diced

Salad:

• 8 oz. dried rice stick noodles
  
• 1 large carrot, cut into thin strips
  
• 1 ½ cup thinly sliced leaf lettuce
  
• 1 tbsp. Thai Seasoning
  
• ½ cucumber, halved and sliced
  
• 1 cup bean sprouts
  
• 1 green onion, thinly sliced
  
• 1 large ripe mango, peeled and sliced
  
• ½ cup cilantro leaves
  
• ½ cup roasted peanuts, crushed (optional)

Directions:

1. Make the dressing. Warm all ingredients in pan over low heat until sugar dissolves, stirring occasionally. Allow to cool.
   
   
2. Soak noodles in hot water for 15 minutes. Drain. Cook noodles in a pot of boiling water 4 ½ minutes. Add the carrot and cook 30 seconds more. Drain in a colander, and rinse under cold water to keep the noodles from clumping. Toss noodle mixture with lettuce, Thai Seasoning, and ½ cup dressing. Divide among six bowls. Top with cucumber slices, bean sprouts, and green onions. Arrange mango on top, and drizzle with remaining dressing. Garnish with cilantro and peanuts. Serve immediately.

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On The Website
The term "salad" might initially conjure up thoughts of crisp lettuce or juicy tomatoes, but there are all sorts under the umbrella, from pasta salad to chicken salad. A very different take than those, and a delicious meal all by itself, is a spicy, bright Thai Beef Salad. Take a look at our recipe or build your own from the vegetables available at this week's SVGM!

Bonus Recipe, July 23rd: Thai Beef Salad

Seasonal Recipe
Thai Beef Salad
Adapted from The Essential Thai Cookbook by Kit Chan (Hermes House, 1998)
Serves 4

Thai cuisine, like others throughout Asia, tends to use meat more sparingly than we typically do here. This makes dishes such as this a great way to stretch a relatively small quantity of good beef to feed a larger crowd. And, given that this salad is best cool or at room temperature, it's a good way to use up leftovers from a previous meal.

Ingredients:

• 8 oz. Thai-style grilled beef (See our recipe here.) or other tender, grilled beef
  
• 1 medium cucumber
  
• 1 medium zucchini or yellow summer squash
  
• ¼ cup red onion, thinly sliced
  
• 2-4 small hot peppers, very thinly sliced into rings, or to taste
  
• 1 cup fresh herbs, such as basil, mint, and cilantro, torn coarsely
  
• 1 stalk lemongrass, very finely chopped
  
• 2 limes
  
• 1 tbsp. fish sauce
  
• Salt, to taste

Directions:

1. Peel the cucumber, and slice both it and the zucchini into thin strips. Place in a colander, sprinkle with salt, and allow to drain for at least 30 minutes. Rinse with cold water, and allow to dry.
   
   
2. Slice the beef as thinly as possible, into strips. Place in a bowl, along with the cucumber, zucchini, red onion, hot peppers, lemongrass, and herbs. Zest the limes over the mixture, and squeeze in their juice. Add the fish sauce, check for seasoning, and toss well. Serve immediately, or refrigerate until needed.

News from the SVGM - July 16th

Susquehanna Valley Growers' Market
July 16th, 2010

In this week's email:

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

* * * * *

News From The Market
Until just recently, the weather in our region had been so dry that our local farmers were struggling to keep their crops healthy. These past few rainstorms will certainly help the season along, but don't be surprised if this year's unusual weather makes for an unpredictable harvest of both happy and unhappy fruits and vegetables. One pleasant surprise to accompany the hot and dry is plenty of locally grown wheat from White Frost Farm. Look for both wheat berries and freshly ground whole wheat flour at this week's SVGM!

After a market hiatus, Haole Boy Salsas will be back the market this week with salsas, barbecues sauces, salad dressings and more. Salsa maker Mike Bitler will only be around from 2 to 4pm this Friday, but will be back with us again next week. Fresh flowers from Clara's Meadow and fresh blueberries will also be taking a break this Friday, but we expect both to return on the 23rd.

It's hot both inside and outside, and we're always looking for new and interesting ways to take dinner outside. This week's recipes, Grilled Salt & Vinegar Potatoes, and Grilled Beets in Rosemary Vinegar, are two suggestions from our vendors on ways to cook some delicious vegetables along with the burgers, hot dogs, or barbecued chicken.

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 16th, 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:

• Wheat berries
  
• Whole wheat flour
  
• Potatoes
  
• Multicolored beets
  
• Swiss chard and beet greens
  
• Onions
  
• Garlic
  
• Fresh herbs
  
• Farm-fresh eggs
  
• Hothouse tomatoes
  
• Freshly baked artisan breads
  
• Sweets and baked goods
  
• 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 Salt & Vinegar Potatoes
Adapted from Martha Stewart Magazine, June 2009
Serves 4

Though this recipe doesn't take place entirely on the grill, the flavor that develops from the high heat of grilling really makes it sing. Perhaps the best part is that the initial cooking can be done well ahead of time, so that the final cooking can be done just after the burgers come off.

Ingredients:

• 2 cups cider vinegar, white wine vinegar, or a combination
  
• 1 lb. waxy potatoes, cut into ¼-inch slices
  
• 2 tbsp. olive oil
  
• 1 tsp. fennel seed, toasted and ground
  
• Salt and black pepper, to taste

Directions:

1. Pour the vinegar into a medium saucepan, then stack the potatoes so the vinegar covers them completely. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are barely fork tender. (You want them to hold their shape, so they don't fall apart on the grill later.) Let the potatoes cool in the vinegar for at 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.
   
   
2. Heat the grill to medium high. Grill the potato slices, covered if possible, until golden on one side, then flip and grill the other side - roughly 3 to 5 minutes per side. Serve immediately, sprinkled with salt or fennel to taste.

* * * * *

On The Website
Beets on the grill? Why not? They're simple, tasty, and the last-minute high-heat grilling flavor is excellent with the natural sweet earthiness of the beets. Stop by the website to see our recipe for Grilled Beets in Rosemary Vinegar.

Bonus Recipe, July 16th: Grilled Beets in Rosemary Vinegar

Seasonal Recipe
Grilled Beets in Rosemary Vinegar
From the Farm at Stonybrook

Beets take well to a variety of different cooking methods, from boiling or steaming, to roasting, to baking into a cake. What most have in common is a period of moist cooking, which allows the beets to cook through without becoming dry around the edges. This is no exception, using a tightly sealed package to retain the beets' moisture and the marinade's flavors, then adding an extra twist by finishing directly over the heat.

Ingredients:

• 1/3 cup balsamic vinegar
  
• 1 tsp. fresh rosemary, chopped finely
  
• 1 clove garlic, peeled and crushed
  
• ½ tsp. Herbes de Provence
  
• 3 medium beets, peeled and sliced into rounds
  
• Salt, to taste

Directions:

1. In a medium bowl, combine the balsamic vinegar, rosemary, garlic, and Herbes de Provence. Add the beets, and marinate for at least 20 minutes.
   
   
2. Preheat the grill to high heat, and lightly oil the grate. Wrap the beets and their marinade tightly in a large piece of foil, and place the packet on the grill. Cook 25 minutes, or until the beets are tender. Remove the beets from the packet, and finish cooking directly on the grill grate, 2 to 5 minutes. Serve immediately.

News from the SVGM - July 9th

Susquehanna Valley Growers' Market
July 9th, 2010

In this week's email:

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

* * * * *

News From The Market
The weather may be unrelentingly, record-settingly hot these days. It may be the sort of hot and dry that makes most of us want to wilt into the shade with a tall, cold glass of iced tea, be it Beaver Run Farms' Meadow Mint Tea or one of the many choices from the Farm at Stonybrook. Some of the summer's tastiest vegetables love it, however, and you can look forward enjoying many of the hot-weather treats in the coming weeks.

We're thinking about chickens this week, and have a pair of recipes for turning a whole chicken (or more) into some very different meals. Scroll down for an Oven-Baked Chicken Dijon recipe, an easy and delicious way to flavor up the breast meat. Check out our website for another recipe to turn the dark meat thighs and drumsticks into a flavorful and just-as-easy Nepalese Chicken.

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
July 9th, 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
  
• 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

* * * * *

Seasonal Recipe
Oven-Baked Chicken Dijon
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State university Press, 2000)
Serves 6

Buying a whole chicken makes good sense economically. After all, you're not paying someone else to do the work of cutting it apart, and you get to keep the best pieces for the stockpot, including necks, backs, and wing tips, that would otherwise be wasted. It also means that you can use the various parts as you need them, without feeling like you have to roast an entire bird to enjoy it. Never tried before? Check out some tutorial videos posted on our website.

Here's an easy, tasty way to season up the relatively mild breast meat using mustard and herbs. Use any leftover, stale bread to make your own breadcrumbs, but remember that the better the bread - like the delicious, Old-World-style loaves from Gemelli Bakers - the better the breadcrumbs. Stop by our website for an explanation of how to make your own breadcrumbs.

Ingredients:

• 3 whole chicken breasts, boned and skinned
  
• 1/3 cup smooth Dijon mustard
  
• 2/3 cup yogurt
  
• 3 cloves garlic, crushed
  
• 1 cup breadcrumbs
  
• 1 tsp. Herbes de Provence
  
• Salt and black pepper, to taste

Directions:

1. Preheat the oven to 350°F. Cut the chicken breasts in half, along their length, and remove any bits of connective tissue. Flatten the breast cutlets slightly with a mallet or rolling pin, which will help them cook more evenly. Season with salt and pepper.
   
   
2. Mix together the mustard, yogurt, and garlic, and place in a shallow dish large enough to hold one cutlet. In another dish, mix together the breadcrumbs, herbs, and a bit of additional salt and pepper. Dip each cutlet into the mustard mixture, then pat both sides in the breadcrumbs to coat.
   
   
3. Arrange the cutlets on a lightly greased baking sheet in a single layer. Bake for 30 to 35 minutes, or until fully cooked through. Serve immediately.

* * * * *

On The Website
Chicken breasts may be best when treated gently, but the richness of thighs and drumsticks can take much more assertive flavors. Try this recipe for Nepalese Chicken, a braised chicken dish similar to the cuisine of northern India. You can also check out some videos showing how to turn leftover bread into fresh and dried breadcrumbs for your favorite recipes - or even just a simple topping for summer pasta dishes.

Bonus Recipe, July 9th: Nepalese Chicken

Seasonal Recipe
Nepalese Chicken
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State university Press, 2000)
Serves 8

Chicken breasts are undeniably popular, but their tenderness comes at the expense of flavor and a tendency to overcook relatively quickly. Dark meat, like thighs and drumsticks, is not only more flavorful, but also more forgiving of long cooking. This makes them ideal for richly-flavored dishes, such as this Nepalese braising recipe. Gentler in flavor than Indian cooking, this is a perfect introduction to South Asian cooking for those who might be wary of new and unusual flavors.

Ingredients:

• 4 lb. chicken thighs and drumsticks, skin removed
  
• 6 tbsp. plain yogurt
  
• ¼ cup cooking oil
  
• 3 whole cloves
  
• 3 whole bay leaves
  
• 4 medium onions, cut into thin slivers
  
• 4 cloves garlic, minced
  
• 1 inch fresh ginger, grated
  
• 3 cardamom pods
  
• 1-½ tsp. cinnamon
  
• 2 tbsp. garam masala or curry powder
  
• ½ tsp. turmeric
  
• 3 fresh tomatoes, chopped
  
• 1/3 cup cilantro, chopped
  
• Salt, to taste

Directions:

1. Spread the yogurt evenly over the chicken pieces, and marinate overnight in the refrigerator.
   
   
2. Heat the oil in a large, wide pot over medium heat. Add the cloves and bay leaves to season the oil, adding the onions to the pot when the spices become fragrant. Cook until the onion is translucent, then add the ginger, garlic, spices, and salt. Cook 2 minutes.
   
   
3. Add the chicken pieces and cook until well browned on all sides. Add the tomatoes and cover the pot to finish cooking over low heat, about 30 to 40 minutes. Add extra water as needed if it becomes dry. Serve immediately, garnished with the fresh cilantro.

How to make breadcrumbs.

Ever made your own breadcrumbs? With the help of a food processor or blender, it's a simple way to give old bread ends a new use. Breadcrumbs are ideal for coating delicate foods to protect them during cooking, and to give a nice, crunchy texture.

Try the following method for fresh or dried breadcrumbs in a food processor:



You can also use your blender, like in this video. The last step of adding olive oil isn't necessary, but does make some excellent breadcrumbs.