News from the SVGM - May 27th

Susquehanna Valley Growers' Market
May 27th, 2010

In this week's email:

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

* * * * *

News From The Market
We're ready for Memorial Day weekend this week at the Growers' Market! The weather report, at this point, seems to suggest that it'll feel like the sudden arrival of summer just in time for Monday's festivities. You can look forward to fresh hot dogs from Cow-A-Hen Farm this week, as well as ground beef for burgers. Stone Meadow Farm will also have burger makings, as well as raw milk cheeses perfect for melting on top, and don't forget a fresh chicken from Beaver Run Farms for those more inclined to grilled poultry.

Any of the above would be excellent with a fresh Mint & Onion Chimichurri, a variation on the traditional Argentine grilling sauce. It takes just minutes to make, and is loaded with intense flavor that really complements the flavor of grilled meats. Try it drizzled over slices of flank steak, or with some nice, thick-cut pork chops. For those feeling a bit more traditionally American, you can always make your own Homemade Barbecue Sauce, perfect for brushing on grilled chicken or for dipping French fries. Check out the recipe on our website.

There are vegetables, too. Asparagus, lightly dressed with salt, pepper, and olive oil, cooks beautifully in the grill, and if you've got the space, a few spring onions cooked over the coals make a great accent for hot dogs, burgers, even salads. And don't forget those fresh greens, tossed with freshly sliced radishes, some chopped ripe tomatoes from the Weavers' greenhouse, and a little bit of crumbled goat feta or ricotta over the top.

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
May 27th, 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/
Check us out on Facebook

* * * * *

Seasonal Recipe
Mint & Onion Chimichurri
Makes about 1 cup

Traditional chimichurri is a potent mix of pureed parsley, garlic, red pepper, and olive oil, which makes a fine sauce (and occasional marinade) for grilled meats, particularly steaks. With a food processor or blender, it comes together in minutes. This version swaps out mint for parsley, and tames some of the garlicky fire with fresh spring onions, though the recipe is as flexible as you need it to be.

Ingredients:

• 2 cups mint leaves, or a mix of mint and parsley
  
• 2 or 3 spring onions, chopped
  
• ½ cup olive oil
  
• 2 tbsp. fresh lemon juice
  
• 1 tsp. red pepper flakes, or to taste
  
• Salt, to taste

Directions:

1. Add the mint, spring onions, salt, and about half of the olive oil to a food processor or blender. Puree until smooth. Add the rest of the olive oil, bit by bit, followed by the vinegar. Taste, and adjust the seasoning. Chimichurri is best unrefrigerated.

* * * * *

On The Website
Ever made your own BBQ sauce? Using a ketchup base, it's something that you can toss together in less than half an hour, almost so quickly that you could do it while the chicken is cooking out on the grill. (A little advance preparation would be better, however.) Check out the website for our Homemade Barbecue Sauce recipe, and impress your friends at Monday's picnic!

Bonus Recipe, May 27th: Homemade Barbecue Sauce

Seasonal Recipe
Homemade Barbecue Sauce
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Makes about 2 cups

Barbecue sauces can cover a wide range of textures and flavors, and can lean to sweet, to spicy, to pungent with vinegar. For most of us, it seems, the general-purpose barbecue sauce is a ketchup-based sauce, a bit sweet, a bit spiced (if not spicy), with a vinegar tang that keeps it from seeming cloying. If you make your own ketchup, a remarkably simple project on its own during tomato season, by all means, start from there. For the rest of us, using your preferred store-bought ketchup is the place to begin.

Ingredients:

• 2 cups ketchup
  
• ½ cup dark beer, such as porter or stout
  
• ¼ cup cider or malt vinegar
  
• 1 tbsp. Worcestershire sauce or soy sauce
  
• 1 tbsp. chili powder
  
• 1 tbsp. minced onion
  
• 1 tbsp. minced garlic
  
• 1 tsp. cayenne pepper (optional)
  
• Salt and black pepper, to taste

Directions:

1. Combine everything, except the salt and pepper, in a medium saucepan. Cook over medium-low heat, stirring occasionally, about 10 minutes, until the flavors have a chance to blend. Check for seasoning, and add salt, pepper, or extra cayenne pepper as you see fit. Cool and refrigerate.

News from the SVGM - May 20th

Susquehanna Valley Growers' Market
May 20th, 2010

In this week's email:

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

* * * * *

News From The Market
Well, if it isn't just rain and more rain! Regardless of inclement weather, the Growers' Market will be out at Ard's on Friday afternoon, as usual, with vegetables, meats, cheeses, and more.

You can expect to find the usual seasonal suspects this week. Asparagus is plentiful, and look for the spinach to stay sweet and good until the weather warms. We're also starting to spot spring onions (or green onions, or scallions, if you prefer) and the first of the radishes, growing fast. With weather like this, they should keep their mild bite for some time. It's the hot days of late spring and early summer that can really give radishes a powerful pepperiness.

Since we can't seem to tell, from day to day, whether it's suitable grilling weather or not, we're including two different chicken recipes this week. Beaver Run Farms, Cow-a-Hen Farm, and White Frost Farm all have wonderful, delicious birds ready for the grill or stewpot.

If the sun is shining, or at least the rain is holding off, try Grilled Butterflied Chicken with Honey and Mustard, which would be excellent with Dawg Gone Bees' dark fall honey. The rich flavor those bees tease from the Japanese knotweed is distinctive without becoming overwhelming. Should you find yourself keeping dry inside, then consider Chicken and Whole Wheat Dumplings, the perfect sort of comfort food for a damp and chilly evening. Add some freshly baked bread and honey butter,* some fresh vegetables, and enjoy.

Our season may just be starting, but our friendly, local salmon fisherfolk are back off to Alaska. If you want to follow their 2011 fishing season before their return, you can follow the Wild For Salmon blog, or check for updates on their Facebook page.

*Never made honey butter before? It's so simple, it hardly needs a recipe. Use an electric mixer to combine 1 lb. softened butter with ¼ cup honey. If you allow it to mix for several minutes at medium speed, the resulting whipped honey butter will spread more easily straight from the refrigerator. You can roll the honey butter into logs in plastic wrap, or simply fill ramekins. Tightly wrapped, it freezes well.

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
May 20th, 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/
Check us out on Facebook

* * * * *

Seasonal Recipe
Chicken and Whole Wheat Dumplings
Adapted from Chicken for Dinner by Heidi Haughy Cusick (Oxmoor House, 1998)
Serves 4-6

Chicken for dinner. It can be the stuff of a quick, weekday night meal, or the whole, big roast bird for a Sunday dinner with the whole family. Halfway between, and sufficiently low on the difficulty scale, is a comfort food dish like chicken and dumplings. Scale the recipe to suit your needs, as it works equally well with a whole bird (or two), as here, or with a cut-up bird enough to feed just a few.

This is, of course, a dish that goes well with all sorts of vegetables, whenever they're in season. Asparagus or salads in the spring; zucchini and tomatoes in the summer heat; carrots, parsnips, and pumpkins when winter weather returns.

Ingredients:

• 1 chicken, about 4 lb.
  
• 2 carrots, peeled and sliced
  
• 2 celery stalks, chopped
  
• 1 onion, chopped
  
• 3 cloves garlic, minced
  
• 1 bay leaf
  
• A few sprigs fresh thyme
  
• Salt and black pepper, to taste

For the dumplings:

• ½ cup whole wheat flour
  
• ½ cup all-purpose flour
  
• 1-½ teaspoons baking powder
  
• ½ teaspoon salt
  
• 3 tablespoons unsalted butter
  
• ¼ cup fresh parsley, finely chopped
  
• ¼ cup milk

Directions:

1. Place the chicken in a large pot, breast side up. Add the carrots, celery, onion, garlic, bay leaf, thyme, salt and pepper. Pour in water to cover. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 50 minutes. It should be fully cooked, but not falling apart.
   
   
2. While the chicken cooks, prepare the dumpling dough. In a bowl, mix together the flour, baking powder, and salt. Using your fingertips or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Stir in the parsley. With a wooden spoon, stir in the milk until a firm dough forms. Be careful not to overwork the dough, so the dumpling remain light. Pinch off pieces of dough and gently form into balls; you should have enough for 8 to 10 dumplings.
   
   
3. When the chicken is ready, remove from the broth to a cutting board. Raise the heat to medium-high, and skim off any foam that forms as the broth comes to a boil. Use a slotted spoon to lower the dumplings into the broth, then cover and cook until they are puffed and set, about 10 to 15 minutes.
   
   
4. While the dumplings are cooking, carve the chicken into individual serving pieces, and transfer to bowls. Include a dumpling or two, along with some of the vegetables, and ladle the broth over everything. Serve immediately.

* * * * *

On The Website
If grilling's an option, then consider turning a fresh bird into Grilled Butterflied Chicken with Honey and Mustard, a wonderful twist on that summer cookout staple, barbecued chicken. Like any good grilled chicken, it's delicious hot, but still quite good when it's cooled to room temperature, making it perfect summer picnic fare.

We're also adding pictures of our vendors to the website and to our Facebook page. Have any good photos? Send them our way!

Bonus Recipe, May 20th: Grilled Butterflied Chicken with Honey and Mustard

Seasonal Recipe
Grilled Butterflied Chicken with Honey and Mustard
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1998)
Serves 4-6

The smokiness of grilling makes for a delicious chicken. Whole birds can be difficult to grill, unless you use the beer can trick, but taking a minute to butterfly the bird makes a world of difference. Use a pair of kitchen shears or a sturdy knife to remove the backbone, then press down on the sterum to flatten the bird out. The dark meat is more exposed, helping it cook in the same time as the breasts, and spreading the bird out over a larger area really speeds the cooking over the heat of a grill or beneath the broiler. (Which, if rains suddenly threatens, is a perfectly reasonable backup plan.)

Ingredients:

• 1 whole chicken (about 4 lbs.), butterflied
  
• 1 teaspoon fresh thyme, finely chopped
  
• ½ teaspoon black pepper
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon coriander seed, ground
  
• 2 teaspoons salt
  
• 1 tablespoon coarsely chopped garlic
  
• ¼ cup Dijon mustard
  
• ¼ cup honey

Directions:

1. Mix together the thyme, spices, garlic, honey, mustard, and salt into a paste. Rub the chicken all over with it, and allow to rest while you heat the grill, or up to several hours in the refrigerator. Alternately, if you have the time, rub the bird with the salt, thyme, and spices, and rest in the refrigerator overnight. The next day, prior to grilling, rub with a mix of the garlic, mustard, and honey.
   
   
2. Place the chicken over a medium-hot fire, skin-side down first. Cook for 10 to 12 minutes, watching carefully to avoid burning. The honey makes it more susceptible to this over hot spots, so work quickly if drippings flare up. Turn the chicken and grill an additional 12 to 15 minutes, then turn again. After another 10 minutes, the bird should be done, or nearly so; check for doneness with an instant-read thermometer. Serve hot or at room temperature.

News from the SVGM - May 13th

Susquehanna Valley Growers' Market
May 13th, 2010

In this week's email:

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

* * * * *

News From The Market
With the sun returning, bringing spring warmth along, it's genuinely beginning to feel as though summer might arrive one day. Until then, however, it's time to enjoy the spring vegetables that thrive before the heat arrives. Look for plenty of delicious greens, ranging from salad mesclun to hearty kale to sweet, overwintered spinach. Asparagus will be back, of course, for as many weeks as the season lasts, and there are plenty of red, vine-ripened greenhouse tomatoes for those who need an early taste of summer. For those looking to grow their own this season, Dreisbach Greenhouses has hearty tomato seedlings ready for transplanting into your garden, along with lettuces, annual flowers, and others, both edible and ornamental.

Look for plenty of delicious meats this week, including fresh chickens, fresh beef, plenty of pork, and even the tail end of the salmon harvest from Wild For Salmon. This is your last chance to pick up their remaining wild-caught Alaskan salmon until they return from fishing in August!

You can also look for a variety of cheeses, including raw-milk Camembert from Stone Meadow Farm, and a mild, nutty washed-rind goat gouda from Broadway Acres. We're also including a recipe for Spinach with Cheese and Yogurt this week, which would be excellent with a fresh goat feta. Or pick up your favorite shredding cheese to include in a Spinach and Egg White Frittata.

Also be sure to check out some of the other excellent foods available at this week's market. In addition to sweet, local honey, Dawg Gone Bees has a variety of fruit jams that would be perfect spread on a fresh loaf of brioche from Gemelli Bakery. Dog lovers can also pick up "Penny's People Cookies," honey-flavored dog biscuits that your four-legged friend is bound to love; Gemelli offers a variety of cookies for the rest of us. And Fleur et Chocolat will be away from market this week, but should return next Friday with decadent baked goods and spring flowers.

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
May 13th, 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/
Check us out on Facebook

* * * * *

Seasonal Recipe
Spinach and Egg White Frittata
Serves 2 as a meal, 4 as an appetizer

Like an omelette or quiche, both of which are its close cousins, a frittata is a simple egg dish that takes readily to modification, using whatever is fresh, in season, and at hand. Part of its appeal is the ease of preparation, as it doesn't require careful flipping (like an omelette) or making a pastry crust (like a quiche). It even has a rustic sort of elegance, and doesn't need quite as much attention as scrambled eggs. And that's saying something.

Substitute any cheese you like in this recipe, or omit it entirely. You can also make it entirely with egg whites, or with whole eggs, as you see fit. A few yolks do add a note of softness, but it's the egg whites that help keep this frittata light. It's perfect with fresh bread and a lightly dressed salad.

Ingredients:

• 2 whole eggs, plus 6 to 8 egg whites
  
• 4 spring onions or green garlic, thinly sliced
  
• 1 small bunch fresh spinach, carefully washed
  
• 1/3 cup shredded cheddar cheese (optional)
  
• 1 tbsp. butter or olive oil, or as needed
  
• Salt and black pepper, to taste

Directions:

1. Preheat the oven to 375°F. In a medium nonstick skillet (with an oven-safe handle!) over medium heat, cook the spring onions in butter until they just begin to soften. Add the spinach to the skillet, and cook, stirring, until wilted. Remove the spinach to a cutting board to cool, and chop coarsely.
   
   
2. Whisk together the eggs and egg whites, seasoning with salt and pepper. Place the skillet back over medium heat, and add additional butter if needed. Pour in the eggs, cook for a minute, then scatter the chopped spinach around as evenly as possible. Top with the cheddar cheese, and cook another 2 or 3 minutes, until the bottom and sides begin to set.
   
   
3. Transfer the skillet to the oven, and cook until the frittata is set, about 10 minutes. It should be just slightly wobbly at the center, like a set custard. Serve hot or at room temperature. (If you don't have an oven-safe skillet, cook the frittata halfway on one side in the pan, then transfer to a plate. Invert the skillet over the frittata on the plate, then turn it all upside down to finish cooking. Be careful!)

* * * * *

On The Website
A new recipe this week, to make use of sweet, local spinach: Spinach with Cheese and Yogurt. It's a dish that works well with any cooking greens, as long as you adjust the cooking times accordingly, and as such makes a perfect side dish you can make with in-season vegetables year-round.

Bonus Recipe, May 13th: Spinach with Cheese and Yogurt

Seasonal Recipe
Spinach with Cheese and Yogurt
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Spinach is tender enough for salads, but it really shines as a cooked green, where its flavor (and color) intensifies, but still stays mild enough to play well with others. It cooks quickly, doesn't require separate treatment for leaves and stems, and develops a distinct sweetness when the weather turns cold. You can, of course, use any other greens you like here, from kale to beet greens to collards, all depending on what's available.

Ingredients:

• 6 ounces goat's milk feta cheese, cut into ½-inch cubes
  
• 1 lb. spinach, well washed
  
• ¼ cup olive oil
  
• ¼ cup flour
  
• 2 tbsp. curry powder
  
• 2 cups whole-milk yogurt
  
• Salt and black pepper, to taste

Directions:

1. Blanch the spinach in boiling, salted water, just until it wilts, and transfer to an ice bath to cool. Drain, squeezing out excess water, and chop roughly.
   
   
2. In a pan over medium-low heat, heat the olive oil. When it is hot, add the flour, and stir until it begins to darken and turn fragrant, about 5 minutes. Add the curry powder, then the yogurt, whisking to combine. Raise the heat to medium, and stir until the yogurt thickens and heats through, 2 or 3 minutes. Add the spinach and cheese, and heat just until everything is hot. Don't bring to a boil. Serve immediately.

News from the SVGM - May 6th

Susquehanna Valley Growers' Market
May 6th, 2010

In this week's email:

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

* * * * *

News From The Market
Whether or not spring has really arrived yet may still be up for debate, but the Growers' Market will be in place at Ard's on Friday afternoon, rain or shine. With a thoroughly cold and wet spring thus far, predicting the arrival of market produce may prove a challenge. Just be ready for new surprises as the season progresses! As Cathy Kelley of White Frost Farm writes, "This year will be especially challenging. We have small "lakes" in our fields. We are about 4 weeks behind in our planting schedule... There are some things that will not get planted this year. We are wet but we are also healthy and happy, with no major issues from the storms. Please keep our Southern friends in your thoughts who have suffered tragedies through the storms this past week."

At market this week, we're hoping to find:
• Whole wheat flour, eggs, jams, and spring mix from White Frost Farm; pre-order free-range chickens for next week
• Hanging baskets and flowers from Dreisbach Greenhouses
• Decadent chocolate truffles, brownies, and spring flowers from Fleur et Chocolat
• Goat cheeses and milk from Broadway Acres
• Fresh, pasture-raised meats from Cow-a-Hen Farm
• Delicious pork and fresh chicken from Beaver Run Farms
• Raw-milk cheeses and grass-fed beef from Stone Meadow Farm
• Exceptional artisan breads from Gemelli Bakers
• Fresh asparagus from Luke Weaver
• Honey and more from Dawg Gone Bees Honey and Gifts

We may even have a few more new vendors joining us this year! If we have more details, we'll post them so you can find out via our Facebook page.

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
May 6th, 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/
Check us out on Facebook

* * * * *

Seasonal Recipe
Baked Asparagus with Butter
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)

Steaming, sauteing, and grilling are all fine ways to prepare fresh asparagus. The thinnest spears, when fresh and sweet, are even delicious raw in salads. Taken a step further, though, by adding butter and cheese, you can turn a simple green vegetable into an impressive side dish.

Ingredients:

• 2 lb. asparagus
  
• 4 tbsp. butter
  
• Freshly grated Parmesan cheese
  
• Lemon wedges
  
• Salt and black pepper, to taste

Directions:

1. Preheat the oven to 375°F. Trim the asparagus spears, and cook in a skillet of simmering water until just tender when pierced with a knife. Depending on the size, this may take up to 8 or 10 minutes, but remember that it will continue to cook a bit more in the oven. Drain the spears, then arrange in a shallow baking dish.
   
   
2. In a small skillet, melt the butter over medium heat. Just as it starts to brown, drizzle it over the asparagus. Top with a light layer of the cheese, and season as need with salt and pepper. Bake in the oven until it begins to bubble, about 15 minutes. Serve hot, with the lemon wedges to squeeze over the top.

* * * * *

On The Website
We've taken a look back at some of our seasonal recipes from before, and found one we like for a Pasta Salad with Chicken and Asparagus, a hearty dish that's perfect for a simple dinner when the weather starts to warm a bit.

Bonus Recipe, May 6th: Pasta Salad with Chicken and Asparagus

Seasonal Recipe
Pasta Salad with Chicken and Asparagus
Adapted from The Complete Chicken Cookbook by Justine Harding (Murdoch Books, 2001)
Serves 4

Here's a recipe from our archives, one we enjoyed a few asparagus seasons back. It's a pasta salad for spring, pairing the mildness of poached chicken breast meat with asparagus and scallions. This can make a bright, colorful dish when made with multicolored pasta, and is excellent served warm or cool.

Ingredients:

• 1 chicken breast, deboned
  
• 1-½ cups chicken stock, or as needed
  
• ¾ lb. fusilli, farfalle, or other pasta
  
• ½ lb. asparagus, trimmed and cut into short lengths
  
• ¼ lb. cheddar cheese, grated
  
• 2 spring onions, thinly sliced
  
• ¼ cup extra virgin olive oil, plus more as needed
  
• ¼ cup lemon juice
  
• 1 teaspoon mustard
  
• Salt and black pepper, to taste

Directions:

1. Place the chicken breast and stock into a small pan, making sure that the stock covers the meat. Bring to the boil, then reduce to a bare simmer and poach, turning occasionally, until fully cooked, about 8 minutes. Allow the chicken to cool in the stock, then remove and trim into small, bite-sized pieces.
   
   
2. Blanch the asparagus in boiling, salted water until just tender, about two minutes. You might do this in the same stock used for poaching the chicken, for additional flavor.
   
   
3. Cook the pasta in boiling, salted water until al dente. Drain, then mix in a large bowl with the chicken, asparagus, and cheese. In a small bowl, whisk together the olive oil, lemon juice, and mustard. Add the dressing to the salad, mixing gently to coat the ingredients. Top with the spring onions, and serve immediately.