News from the SVGM - July 22nd

Susquehanna Valley Growers' Market
July 22nd, 2011

In this week's email:

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

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News From The Market
Summer's vegetable bounty is under way at the Growers' Market this Friday! Tomatoes, hot peppers, zucchini, green beans, and sweet corn will be there, along with plenty of others that adore this fierce summer heat more than we do. We're also well into potato season, garlic season, and fresh onion season, when the sweet bulbs have had plenty of time to plump up. Some are spicy, and ideal for a fresh summer salsa; others are sweet, and perfect for raw slices on a juicy hamburger.

Get 'em while they're here! Squash blossoms are a summer delicacy, plucked from the flowering plants in the early morning, best cooked up that day. Stuffed with a little bit of fresh, herb-flavored goat cheese, they're a fantastic fried treat. Try some Squash Blossoms with Goat Cheese as a summery appetizer - the sort you can't help but eat bite by bite, as they're sizzling hot, crispy outside, and ooey and gooey inside. Or if you're one to load up on fresh sweet corn, Sweet Corn Risotto, a creamed-corn-like side dish that gets its delicious, creamy texture from the juice of the corn itself.

Woody Wolfe will be at the market this week! He'll have his guitar, his good spirits, and an enthusiasm for requests. Ask for a tune while you do your shopping!

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 22nd, 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

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Seasonal Recipe
Squash Blossoms with Goat Cheese
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Squash blossoms are a delicate summer treat, one that must be picked in the early morning before they open up and begin to fade. They only need minimal cooking, but serve as a fine vessel for a bit of fresh goat cheese, with a thin coating of deep-fried batter for crunch. You can, of course, use any coating that you like for frying these, from one as simple as a dredge in seasoned flour to a light, puffed-out tempura batter.

Ingredients:

• 16 squash blossoms
  
• 2/3 cup fresh goat cheese
  
• 2 cups flour
  
• 1 tsp. baking powder
  
• 1 tsp. salt
  
• 1 egg
  
• ¾ cup beer or seltzer
  
• Neutral oil, such as corn, for frying

Directions:

1. In a deep pan over medium-high heat, add 2 inches of oil for frying. Heat to 350°F.
   
   
2. Combine 1 cup flour with the baking powder, salt, egg, and beer. It should be about as thick as pancake batter. Reserve the additional cup of flour for dredging. Carefully fill each squash blossom with about 2 teaspoons of goat cheese - a piping bag makes this easier - and gently twist the petals to seal shut. Dredge each in the flour, then in the batter.
   
   
3. Add the blossoms directly from the batter to the hot oil; a bit of batter on the fingers helps protect from any splashes of hot oil. Fry in batches to avoid crowding, turning once. They're done as soon as the crust is golden brown. Drain on paper towels, and eat immediately.

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On The Website
Fresh sweet corn is now at the market, and should be around - weather permitting - until the fall frosts put an end to the season. Enjoy it boiled, steamed, grilled, or stock up and trim a few ears for a Sweet Corn Risotto. The starchy sweetness of fresh corn, when cooked up thickens into a risotto-like dish that's seasoned with fresh onions, hot peppers, and the bright flavors of fresh herbs.