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

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

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, June 30, 2011

News from the SVGM - July 1st

Susquehanna Valley Growers' Market
July 1st, 2011

In this week's email:

  • News From The Market
  • Seasonal Recipe
  • On The Website
* * * * *

News From The Market
July is here, and it's time to stock up on good food for the big holiday weekend! Whether you're looking for sustainably raised meats for the Independence Day grill, fresh vegetables to round out the meal, or some fine, local fruit for dessert, you can find it at the Growers' Market this Friday afternoon. Grass-fed beef hot dogs and sweet pork sausages are just perfect for outdoor grilling, especially when the weather forecast is calling for some sweltering heat, but you can also find freshly dressed chickens, pasture-raised veal, and plenty of fresh ground beef for some fine, juicy hamburgers.

Now's the time to pick up fresh peas, while they're sweet and delicious. Late spring plantings, followed by all of this hot weather, may well mean an abbreviated season for peas, so get them while you can. Sugar snaps are wonderful to nibble on, but don't overlook the wonderful shell peas, which have been a treat for Americans as far back as Thomas Jefferson's day. Beets are coming on strong these days, too, and you can look for fresh Swiss chard, sweet carrots, and ripe hothouse-raised tomatoes and cucumbers to fill out a range of side salads.

Now is also the perfect time to enjoy sour cherries from Bella's Gardens! Not to be confused with sweet cherries, sours (also called tart or pie cherries) are a shade too tart for some to eat straight from the bowl. They do, however, make the very finest cherry pies, and we have a recipe this week for Bella's BEST Ever Cherry Pie to show you how it's done. The season for sour cherries is relatively brief, however, so be sure to get yours before it's over. Pitted, they freeze wonderfully in zip-top bags, pre-measured for enjoying a taste of summer sweetness months from now.

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 1st, 2011
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/
Check us out on Facebook

* * * * *

Seasonal Recipe
Bella's BEST Ever Cherry Pie

From Bella's Gardens
Makes1 pie

Yes, it's possible to make a cherry pie from sweet cherries, but to do so would be to miss out on a real cherry pie. Use real sour cherries, which have a distinctly different, more floral flavor than their sweet cousins. The good folks from Bella's note that they like to mix different varieties of cherries for their pie, when they get the chance.

For a matching pie crust, check out the Bella's Gardens recipe on our website, or use your favorite. Any top crust works well, though there's no pie that takes to a lattice top quite like a cherry pie.

  • 5 (at least) cups cherries, pitted
  • ½ cup sugar
  • 1/8 tsp. cinnamon
  • ½ tsp. almond extract
  • 1/8 tsp. nutmeg
  • 1/8 tsp. allspice
  • 1-½ tbsp. cornstarch
  • Milk, for the top crust
  • 2-3 tbsp. butter
  • 1 recipe pie crust, enough for both bottom and top crusts
  1. Preheat the oven to 425°F. Mix together the sugar, spices, cornstarch, and almond extract. Toss the pitted cherries with the mixture, stirring well to combine, ensuring there are no pumps of cornstarch remaining.

  2. Lay the bottom crust in a pie pan, and pile the cherries inside, spreading evenly. Dot with the butter, and cover with the top crust. Flute around the edges, and lightly brush the top with milk to provide a nice brown shine. Cut vents in the top, if covering completely with crust, and place the pie on a baking sheet to catch any bubbles and drips. Bake 45 to 50 minutes, until the crust is brown and the filling is thickened and bubbling. Allow to cool before slicing and serving.
* * * * *

On The Website
Need a crust to cradle your 4th of July sour cherry pie? Try Bella's Friend Sue's BEST Ever Pie Crust! It's a lightning-quick oil crust that's easier to manage than a butter crust on a hot summer day.