.

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

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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, October 25, 2012

News form the SVGM

Susquehanna Valley Growers' Market
October 25, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market
Tomorrow brings the final Growers Market of the 2012 season. Be sure to come out to Ard's Market for this last market to see your favorite vendors one more time: many of our vendors have winter outlets and venues where they sell their products, and many will take special orders throughout the winter months. It is so much healthier to stay local and sustainable during the cold months ahead, eating humanely raised beef, pork and chicken, and delicious handmade cheeses! Woody Wolfe, of Heart to Hand Ministries will be with us to play his various guitars and render soulful tunes for all of our listening pleasure~ his is a joyful voice that adds a wonderful nuance to our countryside atmosphere. The recipe this week, Pumpkin-Orange Pancakes with Orange Butter, is a comforting, seasonal breakfast, brunch or even supper dish, redolent with the flavors of fall. We want to thank each and every one of you for your support this year, our eighth season~~~we look forward to seeing you all again next spring!
This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Eggs, Broccoli, Cauliflower, Cabbage, Pumpkins
Tarsa Family Farms: Thank you for a wonderful season! See you next year!
Green Meadows Farm: Heirloom Tomatoes, Red Beets, Potatoes, Eggs, Chicken

Susquehanna Valley Growers' Market
October 26, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe

Pumpkin-Orange Pancakes with Orange Butter

Adapted from Pumpkins and Squashes by Kathleen Desmond Stang (Chronicle Books, 2005)
Makes about 24 3-inch pancakes

If the pancake batter seems too thick, the author suggests adding a little more orange juice. A sophisticated, albeit adult, touch would be to substitute Grand Marnier for some of the orange juice......

Ingredients:

1 large egg
1/2 cup buttermilk
1/2 cup pumpkin or winter squash puree, fresh or canned
1 teaspoon grated orange peel
1/2 cup orange juice
1 tablespoon oil or melted butter
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Vegetable oil for brushing griddle

Directions:
1. Whisk together the egg, buttermilk, pumpkin puree, orange peel, orange juice, and oil in a large bowl. Combine the flour, cornmeal, sugar, baking
powder, and salt in a medium bowl. Add to the pumpkin mixture and stir until blended.

2. Heat a griddle over medium heat. Brush lightly with oil. Spoon a generous tablespoon of batter per pancake onto the griddle. Cook about
2 minutes on each side, or until browned and cooked through. Continue with remaining batter. Serve the pancakes warm with the Orange Butter and
maple syrup, if desired.

Orange Butter
Makes about 1/2 cup

4 tablespoons (1/2 stick) butter at room temperature
1 cup confectioners' sugar
2 teaspoons grated orange peel

Directions:
Combine the ingredients in a smal bowl. Beat until smooth. Serve at room temperature.
Can be made ahead and refrigerated for up to 5 days.

* * * * *


Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Pass the email along! To subscribe to this weekly email reminder, send an email with the subject header "Subscribe SVGM" to svgmarket@gmail.com.


Thursday, October 18, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 18, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market
The coming week will bring the peak days of autumn's colors, and it also brings the countdown to the final days of the Growers Market. There are just two markets left this season, so be sure to stop out to stock up on meat, poultry, eggs, breads and cheeses, and to take home the last of the late harvest's produce: broccoli, cauliflower, cabbage, beets, and gorgeous pumpkins for Halloween. This week's recipe is Pork Tenderloin with Pears and Ginger Beer Sauce; enjoy the fall flavors!

Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm<: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Eggs, Broccoli, Cauliflower, Cabbage, Pumpkins
Tarsa Family Farms: Thank you for a wonderful season! See you next year!
Green Meadows Farm: Heirloom Tomatoes, Red Beets, Potatoes, Eggs, 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
October 19, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)


Check us out on Facebook

* * * * *

Seasonal Recipe
Pork Tenderloin with Pears and Ginger Beer Sauce
Adapted from A Well-Seasoned Appetite by Molly O'Neill (Viking, 1995)
Makes/Serves 4 to 6 as a main course

The Seckel pears called for are in season now: a small, slightly spicier pear that adds a wonderful nuance to recipes that balance their sweet flavor with
a savory element, like the pork in this recipe. Think about adding some savory herbs, such as sage, rosemary or thyme, rubbing over the pork before browning
it. Spices such as fennel, cinnamon, ginger, and cardamom would also lend an exotic note to this recipe. Have fun~~

Ingredients:
1 teaspoon olive oil
2 pork tenderloins
2 teaspoons kosher salt
Freshly ground pepper to taste
8 medium red potatoes, quartered
16 Seckel pears, peeled, stemmed, and cored through the bottom

Directions:
1. Preheat the oven to 375 degrees.

2.Heat the oil over medium-high heat in a flameproof and ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper
and place in the pan. Saute until browned on all sides, about 6 minutes. Remove the pork from the pan and se aside. Add the potatoes to the
pan and season with the remaining teaspoon salt and pepper. Roast for 15 minutes in the oven.

3. Add the pears to the pan and roast for 5 minutes longer. Push the potatoes and pears to the side of the pan and place the pork tenderloins in the
center. Roast until pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes, and pears from the pan to a serving
platter; cover with foil to keep warm. Place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the
pan. Reduce to 1/2 cup, about 5 minutes.

4. Cut the pork into 1-inch slices and place back on the platter with the potatoes and pears. Spoon the sauce over, and serve immediately.

* * * * *



Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.




Thursday, October 11, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 11, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

This weekend looks like it will bring autumn's first frost, and with it will come the harvesting of the last of the frost-tender crops. The hills are turning beautiful reds and oranges and the countryside is stunningly crisp in the clear sunshine of the season; the air is fresh and cool and perfect for sweatshirts, and biking and hiking paths beg to be used. The Growers market is in the last month of its 2012 season, so be sure to stop by tomorrow! This week's recipe is a rich Cauliflower with Cheese to tame those chilled-bone hunger pangs, and a delicious side dish for a weekend meal~~~ we all look forward to seeing you tomorrow!

Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Baby Eggplant, Peppers, Eggs, Broccoli, Cauliflower, Onion, Cabbage, Cut Flowers
Tarsa Family Farms: Fresh Garlic, Granulated Garlic, Garlic Powder, Fennel Seeds, Collards, Kale, a Variety of Peppers, including Hot & Sweet Baby Bells
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, String beans, Red Beets, Potatoes, Eggplant, Eggs, 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

October 12, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)


Check us out on Facebook

* * * * *

Seasonal Recipe

Cauliflower with Cheese
Adapted from Feast by Nigella Lawson, (Hyperion 2004)
Makes/Serves 6-8

This really could serve as part of either a vegetarian feast, or a great savory side for a grilled steak or pork chops. It's rich, so a little goes a long way.
Every so often, life and times call for a splurge!


Ingredients:
1 large head cauliflower
2 bay leaves
1 stick butter
2 teaspoons English mustard
1/3 cup all-purpose flour
2 cups milk
3 cups Cheddar, grated, plus 1/2 cup for sprinkling on the top

Directions:
1. Cut the cauliflower into small florets, pout into a saucepan with the bay leaves and cover with cold water. Add a sprinkling of salt and bring to the boil,
then drain and refresh with cold water. Let the cauliflower drain again in a colander, pluck out the bay leaves and discard. When the cauliflower is completely
drained, put into an ovenproof dish in an even layer. You can cover the dish with plastic wrap at this point and leave it to finish later.

2. Preheat your oven to 425 degrees. To make the cheese sauce, melt the butter in a heavy-bottomed saucepan, then whisk in the mustard and flour,
and cook over a gentle heat for about 5 minutes. Whisk in the milk off the heat, and then put it back on the heat and keep stirring until it becomes
really thick and starts to bubble.

3. Sprinkle in the 3 cups grated cheese and stir it over the heat until it has melted ionto the sauce. Check the seasoning, then pour it over the cauliflower
in the baking dish, and scatter the remaining cheese over the top. Bake for 20 minutes, until the cauliflower is hot, the sauce is bubbling, and the cheesy
top is slightly browned.

* * * * *


Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.


Thursday, October 4, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 4, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

With only five more markets left in the 2012 season, be sure to get out to market tomorrow to scoop up the last of the late season produce. Now is the time, also, to stock your freezers with meats and poultry from Beaver Run Farms, Stone Meadow Farm and Cow-a-Hen Farm. It looks like another beautiful golden autumn day is on tap for tomorrow, and Woody Wolfe will be setting a festive atmosphere with his refreshingly eclectic acoustic music. A recipe for a Potato, Sausage, and Kale Frittata makes for a delightfully easy and tasty brunch or supper dish, reflective of the seasonal ingredients you'll find on hand at market right now.

This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Baby Eggplant, Peppers, Eggs, Broccoli, Cauliflower, Onion, Cabbage, Cut Flowers
Tarsa Family Farms: Fresh Garlic, Granulated Garlic, Garlic Powder, Fennel Seeds, Collards, Kale, a Variety of Peppers, including Hot & Sweet Baby Bells
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, String beans, Red Beets, Potatoes, Eggplant, Eggs, 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
October 5, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Potato, Sausage, and Kale Frittata

Adapted from www.FoodandWine.com, recipe by Grace Parisi
Makes/Serves 4 to 6

Local eggs, fresh kale and potatoes, and your choice of fresh local sausage, make this a simple and comforting dish to savor throughout the season.

Ingredients
:
10 large eggs
1/4 cup freshly grated Parmesan
salt & pepper
3 tablespoons + 1 teaspoon extra virgin olive oil
1/2 pound fresh sausage, meat removed from casing if necessary
1 small onion, finely chopped
1 pound potatoes, cut into 1/2 inch cubes
1 bunch kale, leaves removed from stems, stems discarded, leaves coarsely chopped


Directions:
1. Preheat broiler. Put rack 8 inches from broiler element. In a large bowl, beat the eggs together with 2 tablespoons Parmesan, and a
generous amount of salt and pepper.

2. In a well-seasoned (or nonstick) ovenproof skillet, heat 1 teaspoon olive oil; add sausage and onion, and cook until browned and cooked through,
about 5 minutes. Transfer to a plate. Add 2 tablespoons olive oil to the skillet and heat until shimmering. Add potatoes and cook over moderately
high heat stirring occasionally, until crisp and cooked through. Add the kale, season with salt, and cook, tossing, until softened, about 2 minutes more.


3. Add remaining olive oil to skillet with potatoes, and tilt to swirl around sides. Scatter the sausage and onion over the potatoes and kale. Stir the
eggs and add to the skillet. Cook over moderately high heat about 1 minute. Gently lift edge of frittata and tilt the pan, allowing some of the uncooked
eggs to seep underneath. Cook until the bottom and sides are set.

4. Sprinkle the remaining 2 tablespoons Parmesan over the top of the frittata and broil until the top is lightly browned, about 1-2 minutes.

5. Slide frittata from skillet onto a platter, cut into wedges, and serve hot or warm.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.



Thursday, September 27, 2012

News from the SVGM

Susquehanna Valley Growers' Market
September 27, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

The colors of fall are beginning to set in as the trees take on a rich golden hue with their hints of evolving oranges and reds, and richly hued garden mums adorn the porches and entrances of homes everywhere. Farmers are harvesting and preparing to cover crop as they approach the end of the growing season. Hopefully lawn-mowing will slow down soon, too! Cabbages, broccoli, cauliflower, potatoes and squashes are appearing at the market; there's still time to enjoy late-season tomatoes. Appetites long for heartier, warmer, even richer food as we all adjust to the cycle of the cooler season, and to this end, this week's recipe, Indonesian Ginger Chicken, satisfies those appetite urges and helps with that seasonal indecision of ,"What am I hungry for?"

We'd like to pass along this announcement of an extremely relevant independent film that will be shown next Tuesday at the Campus Theatre in Lewisburg: Small Farm Rising, a documentary by Ben Stechschulte, the son of Lewisburg's Cathy & Don Stechschulte. Read on, and if you're at all interested in the life of the small farmer, be sure to attend!

Small Farm Rising

A Documentary by Ben Stechschulte
Screening
Tuesday, October 2, at 7:30pm
at the Campus Theatre
in Lewisburg

"Small Farm Rising" is a new film that documents the workings of three small farms in upstate New York. These farms illustrate the reinvention of small-scale agriculture in the United States, specifically in the Adirondack region. The film is revolutionary in the skill with which it portrays the beauty of the daily work of these farmers. While the topic is serious and may be familiar to some audiences, this is a fresh and breath-taking portrait of the future of farming.

The film is low on polemics and high on eye-candy. It will be complemented by an in-depth audience workshop to follow with the filmmaker, (possibly one of the farmers featured in the film), a local farmer and a local foodie.

The screening is part of the Film/Media Series at Bucknell University and the Green Screens Documentary Series. It is cosponsored by the Bucknell University Environmental Center and Film/Media Studies with additional community support.

This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Corn, Baby Eggplant, Peppers, Eggs, Broccoli, Cauliflower, Cabbage, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant,
Tarsa Family Farms: We will be back next week!



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
September 28, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Indonesian Ginger Chicken
Adapted from The Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter, 1999)
Makes/Serves 4 to 6

Delicious and easy to prepare, the combination of fragrant sweet spiciness and rich baking chicken is an updated version of comfort food! Be sure to use locally, humanely and sustainably raised fresh chickens; purchase them from either Cow-a-Hen Farm or Beaver Run Farms tomorrow!

Ingredients:

• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves)
• 1/2 cup peeled and grated fresh ginger root
• 2 chickens (3-1/2 pounds each), quartered with backs removed (can use parts)


Directions:

1. Cook the honey, soy sauce, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large,
shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

2. Preheat the oven to 350 degrees.

3. Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temp to 375 degrees.
Continue baking for 30 minutes, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.



Thursday, September 20, 2012

News from the SVGM

Susquehanna Valley Growers' Market
September 20, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

This week's rain ushered in a chill in the breeze that reminds us that fall's official beginning, the Autumn Equinox, is this Saturday. The earlier sunsets and cool crisp nights hold the hint of the impending first frosts, reminding us also of just how fleeting the abundant fresh produce of the growing sweason can seem. Winter squashes are ripening, cool weather greens are reappearing, and the last field-grown tomatoes will be making their way through in the coming weeks. This week's recipe offers a simple and warm way of eating for autumn: Butternut Squash Soup with Sherry and Almonds. Be sure to stop by tomorrow's market; the forecast is brightly sunny and warm!
This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Butternut Squash, Onions, Eggs
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Butternut Squash, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Peppers, Eggs
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets, Kale, Baby Sweet Peppers, Shallots



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

September 21, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Butternut Squash Soup with Sherry and Almo nds

Adapted from The Cakebread Cellars Napa Valley Cookbook by Dolores & Jack Cakebread (Ten Speed Press,2003)
Makes/Serves 4 to 6

Roasting butternut squash concentrates its flavors richly, adding to the intensity of taste in this recipe. Be sure to use a good sherry: never cook with a sherry (or wine for that matter) that you wouldn't drink.

Ingredients:

1 large (3-1/2 to 4 pound) butternut squash, halved and seeded
2 cups water
1 large leek, white part only, halved and thinly sliced
2 tablespoons extra virgin olive oil
1/2 cup plus 1 tablespoon medium-dry sherry
2 tablespoons honey
4 cups chicken stock
1.2 teaspoon kosher salt
1/4 cup sliced almonds
1/2 cup whipping cream
Pinch of freshly grated nutmeg
1 tablespoon chopped fresh chives

Directions:


1. Preheat the oven to 400 degrees. Arrange the squash, cut side down, on a baking sheet. Add the water and bake, uncovered, for 1 hour, or until tender
when pierced with a knife.

2. While the squash is cooking, put the leeks into a large bowl and cover with water. Let sit for 5 minutes to let any sand and dirt settle to the bottom. Scoop
the leeks out of the bowl and drain. Combine with the onion and olive oil in a small stockpot and heat over medium heat. Cook for about 10 minutes, until
tender. Add the1/2 cup sherry and honey. Cook for 1 minute. Add the stock and salt. Scoop the squash out of the skin and add to the stockpot. Cook on simmer
for 20 to 30 minutes, until the vegetables are completely soft.

3. While the soup is cooking, spread the almonds on a baking sheet and bake for 10 minutes, until slightly browned.

4. Transfer the vegetables in the soup and all but 1 cup of the broth into a blender (do this in batches). Put the lid on the blender and remove the vent cover on the top. Cover the vent with a towel to release steam. Puree the vegetables, in batches, until smooth, adding the reserved broth as needed. Return to a saucepan to heat over low heat, and stir in 1/4 cup of the heavy cream and the nutmeg.

5. Whisk together the remaining 1/4 cup cream with the 1 tablespoon sherry in a bowl until soft peaks form.

6. Divide the soup into bowls. Spoon a small amount of the whipped cream onto each serving, sprinkle with a few almonds, and top with the chives.


* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.



Thursday, September 13, 2012

News from the SVGM

Susquehanna Valley Growers' Market
September 13, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

As we move through September, late season produce continues to make its appearance at the SVGM produce stands. Beautiful little purple potatoes and golden butternut squash are a couple of the early autumn vegetables you'll see this week at market. The tomatoes are heavily ripe right now, baby eggplants are in colors of white, purple, and green, and red and yellow sweet peppers have been picked in their prime. Along with all manner of meat and poultry products for the grill, are whole chickens for roasting and beef cuts for stewing and chile-making as the evenings cool down. Take advantage of the multitude of fresh sweet vegetables and pick up a soup bone from Stone Meadow Farm: it's time to put on a pot of hot, comforting, yet lightly filling vegetable soup for the weekend's leisurely pace!
A simple recipe for those wonderful little potatoes follows: Warm Potato Salad with Creme Fraiche.

At market this week:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Corn, Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Melons, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Melons, Celery, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Basil
Tarso Family Farms: French Green Beans, Fresh Garlic, Fingerling Potatoes, Purple Potatoes, Baby Beets, Kale, Baby Sweet Peppers, Shallots


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
September 14, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)


Check us out on Facebook

* * * * *

Seasonal Recipe
Warm Potato Salad with Creme Fraiche
Adapted from Chez Panisse Vegetables by Alice Waters (Harper Collins 1996)
Makes/Serves 6 to 8

A simple but luscious and elegant way to showcase the fresh small potatoes of the season; proving that less in a recipe is often the
best way to highlight the quality of wonderful locally grown foods. Freshly chopped rosemary and/or thyme would be a delicious herb
addition to the simmering cream and shallot.

Ingredients:

• 1-1/2 pounds small heirloom potatoes
• 2 shallots
• 3/4 cup heavy cream
• Salt and pepper
• 1/2 cup creme fraiche
• Sherry vinegar

Directions:

1. Boil the potatoes in their skins until tender; drain. When they are cool enough to handle, cut them into 1/4 inch slices.

2. Peel and dice the shallots fine, and put them in a small pan with the heavy cream. Season with salt and pepper and warm gently: the
trick here is to slowly soften the shallots without reducing the cream. When the shallots have softened, take the pan off the heat and stir
in the creme fraiche.

3. When you are ready to serve the salad, put the potatoes i the cream mixture, add a splash or two of the sherry vinegar to taste,
and warm again gently. Correct the seasoning and serve garnished with freshly ground black pepper.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, September 6, 2012

News from the SVGM


Susquehanna Valley Growers' Market

September 6, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

** * * *

News From The Market


School has officially started, and the shorter days and cooler nights signal the onset of fall. This is usually a busy busy time of year for us all, as the summer draws to a close and the routines of the year settle in. The Growers Market continues through the end of October, and produce remains abundant as the harvest continues. For an easy end-of-summer weekend meal, throw some pork chops, steaks, or chicken on the grill, and accompany it with one of the BEST seasonal pasta dishes ever, Penne with Brie and Tomatoes and Basil. Woody Wolfe, from Heart to Hand Ministries, will be on hand with his wonderful, seemingly endless song list spanning folk to acoustic rock. It's going to be a lovely day, so be sure to stop by to shop and enjoy the music.

This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm:Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Melons, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Basil
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets, Kale, Baby Sweet Peppers


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

September 7, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Penne with Brie and Tomatoes and Basil
Adapted from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins,(Workman Publishing,1979)
Makes/Serves 4-6

This recipe has been adapted for over thirty years, and rightly so--- it is truly one of the best late-summer recipes you'll ever find for pasta. I apologize for the apparent closeness in nature of last week's recipe and this, but this one is even simpler, and arguably more flavorful, and it is the perfect time of year to share it.
The keys to this incredibly easy and leisurely recipe are these: use the best olive oil you can, use only garden-fresh basil and tomatoes, and find a good creamy Brie.
Oh, and be sure to let the sauce marinate at room temperature for at least 2 hours, and up to 4 hours. You'll probably have to cover and hide the bowl from your family....

Ingredients:
3-4 large tomatoes, coarsely cubed
1 pound creamy Brie, rind removed, and cut into 1/2-inch cubes
1 cup fresh basil leaves, torn gently
4-5 cloves garlic, minced
3/4 cup extra virgin olive oil, the best you can find
Freshly ground black pepper
2 teaspoons salt
1 pound penne
Freshly grated Parmigiano-Reggiano

Directions:
1. Combine tomatoes, Brie, basil, garlic and olive oil in a large bowl. Grind a generous amount of black pepper over all, toss gently together, cover and set aside
at room temperature to marinate for at least 2 hours.

2. Cook the penne in a large pot of boiling water with the 2 teaspoons salt until al dente, about 9-11 minutes.
Drain pasta, and add pasta immediately to bowl of Brie and tomatoes, tossing gently until Brie has melted and a creamy sauce results.

3. Serve immediately with fresh Parmesan to pass around.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Thursday, August 30, 2012

News from the SVGM


Susquehanna Valley Growers' Market

August 30, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

It's Labor Day weekend, that proverbial last weekend of leisurely summer celebration when we gather for picnics and cookouts with friends and family one last time before the stepped up pace of autumn sets in for good. As always, the SVGM will be on hand tomorrow, Friday, to usher in the holiday; be sure to stop by for everything from pork, beef, chicken, hot dogs and hamburger, to corn and tomatoes and onion and peppers. The harvest has been a good one this season, don't miss out!
This week's featured recipe is Fettucine with Fresh Tomato and Herbs, a quick and casual family supper dish for one of this weekend's lower-key evenings.

This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Corn, Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Melons, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Basil
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets, Kale, Baby Sweet Peppers


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

August 31, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Fettucine with Fresh Tomato and Herbs

Adapted from The Herbfarm Cookbook by Jerry Traunfeld, Scribner, 2000
Makes/Serves 4

The quintessential summer pasta, made with the juiciest, freshest, local tomatoes, herbs fresh from the garden~~~ it's like a warm tomato salad
tossed with pasta!

Ingredients:
6 quarts water
1 1/2 tablespoons plus 1 teaspoon salt
6 medium to large vine-ripened tomatoes (about 2-1/2 pounds)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/3 cup coarsely chopped fresh flat leaf parsley
1/3 cup torn fresh basil leaves
2 tablespoons coarsely chopped fresh oregano or marjoram
2 Tablespoons coarsely chopped fresh mint
Freshly ground black pepper
1 pound fresh fettucine, or 12 ounces dried
Freshly grated Parmigiano-Reggiano

Directions:
1. Tomatoes. Fill a large pot with the water, add 1-1/2 tablespoons of the salt, and bring it to a boil. Fill a large bowl with cold water.
Drop the tomatoes into the boiling water and cook them for 15 seconds. Scoop them out with a spoon and put them in the cold water.
Slip off the skins, using a paring knife if necessary. Cut them in half through the middle and poke out the seeds with your fingers.
Coarsely dice the tomatoes.

2. Sauce. Heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the garlic and cook gently until it loses its raw fragrance but is not browned,
about 1 minute. Add the tomatoes and toss them in the oil until just warm; don't allow them to simmer. Remove the pan from the heat. Stir
in the herbs and 1/2 teaspoon salt. Taste and season with pepper and additional salt if necessary.

3. Finishing the pasta. Bring the large pot of water back to a rolling boil, add the fettucine, and cook until tender but still firm, 3 to 4 minutes for fresh,
or 7 to 10 minutes for dried. Drain and add the pasta to the tomato mixture in the skillet. Toss until the pasta is evenly coated. Serve it in warmed shallow
bowls. Pass the cheese at the table.

* * * * *


Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Pass the email along! To subscribe to this weekly email reminder, send an email with the subject header "Subscribe SVGM" to svgmarket@gmail.com.





Thursday, August 23, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 23, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

We have truly had a simply glorious week of gentle late summer weather; early fall is in the air, the corn is high, and the melons and tomatoes are ripe for picking. We should all take a moment this season and acknowledge just how fortunate we are to have such a bountiful harvest in this year of widespread, devastating drought. Don't take your locally grown and raised food for granted; visit the Susquehanna Valley Growers Market tomorrow, and each Friday through the end of October, and support the farmers who work hard to bring you the best the area has to offer, and enjoy the fortunate harvest we are so lucky to have at our fingertips this year. This week, enjoy two recipes that celebrate, as always, the wonderful products you can find at the SVGM: Tuscan Bread Salad with Heirloom Tomatoes, and Grilled Sirloin Steak with Port Marinade.

This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Corn, Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Melons
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Basil
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets

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

August 24, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe

Tuscan Bread Salad with Heirloom Tomatoes

Makes/Serves 6

A successful bread salad depends upon the highest-quality ingredients at the peak of flavor: juicy, field-fresh heirloom tomatoes, artisan sourdough bread, freshly-picked basil leaves. Be sure to use a good extra-virgin olive oil, and feel free to use either red-wine vinegar or balsamic vinegar--or even a blend of the two.

Ingredients:

1 large loaf good sourdough bread, cut into chunks about 1-1 1/2 inches wide
3 tablespoons olive oil
6 assorted good-size heirloom tomatoes, chunked, save juices (about 3 pounds)
1/2 red onion, thinly sliced
1 cup torn basil leaves
1/2 cup pitted and halved Kalamata olives
1 tablespoon drained capers
1 garlic clove, minced
1/3 cup balsamic or red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
3/4 cup crumbled feta cheese, optional
1/4 cup shaved Parmigiano-Reggiano cheese


Directions:
1. Preheat oven to 300 degrees. In a bowl, toss the bread cubes with the olive oil. Spread on a baking sheet and bake for 7 to 10 minutes, until crisp.
Alternatively, spread the cubes on a baking sheet and allow to dry, uncovered, for about 24 hours.

2. In a small bowl, whisk together the vinegar, extra-virgin olive oil, garlic and capers. Season with a bit of salt and pepper.

3. In a large bowl, toss together the bread, tomatoes and their juices, red onion, basil, Kalamata olives, and feta cheese, if using. Pour the vinaigrette over all, and toss thoroughly. Set aside for about 20 minutes.

4. Taste for seasoning, adding more salt, pepper, oil or vinegar as preferred. Garnish with the shaved Parmigiano, and serve.


Bonus Recipe
Grilled Sirloin Steak with Port Marinade

Adapted from The Vineyard Cookbook by Barbara Scott-Goodman (Welcome Books)

Stone Meadow Farm offers grass-fed beef in many cuts: try using either their sirloin or delmonico for this tasty recipe.

Ingredients:

2 Tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon sugar
1 tablespoon chopped fresh rosemary
4 cloves garlic, thinly sliced
1 cup port
freshly ground black pepper
3 pounds 1-inch-thick sirloin

Directions:
1. For marinade, combine the olive oil, lemon juice, sugar, rosemary, garlic, port, and pepper to taste in a small bowl.

2. Put the steak in a glass or ceramic dish and pour the marinade over it. Cover and refrigerate for at least 4 hours, and up to 8 hours.
Turn the steak occasionally.

3. Prepare a gas or charcoal grill. Grill the steak over medium-hot coals for 4 to 5 minutes a side fro rare and 6 to 7 minutes a side for medium.
Baste several times during grilling with the marinade.

4. Remove the steak to a platter and slice on the diagonal into 3/8-inch slices. Garnish with fresh rosemary sprigs and serve.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Pass the email along! To subscribe to this weekly email reminder, send an email with the subject header "Subscribe SVGM" to svgmarket@gmail.com.





Thursday, August 16, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 16, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

Summer is winding down with school days only a couple of weeks away, and the weekend is shaping up to be a spectacular one with wonderful temperatures and dry days: perfect for last minute get-togethers and picnics! Now is the time to get to the Growers Market to buy corn, tomatoes, eggplant, and garlic, and everything else you need for those now-precious leisurely outdoor meals. This week's recipe, Spicy Corn Cakes with Smoked Cheese and Chilies, is a great vegetarian entree or side dish.
See you at tomorrow's market!

This week:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Corn, Baby Eggplant, Peppers, Eggs
Green Meadow Farm: Cut Flowers, Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets


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
August 17, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe

Spicy Corn Cakes with Smoked Cheese and Chiles

Adapted from Fields of Greens by Annie Somerville (Bantam Books,1993)
Makes/Serves 4 to 6

The flavors of sweet corn, smoky cheese, and fresh chilies make this a summer favorite. Serve with a fresh tomato salsa and perhaps some creme fraiche.
Use more or less jalapenos, depending on their heat and/or personal taste, or experiment with your favorite chile peppers.

Ingredients:
1/2 tablespoon olive oil
1/2 medium-sized red onion, diced, about 1 cup
Salt
3 ears of fresh corn, shaved, about 3 cups kernels
1/4 tsp. cayenne pepper
2 or 3 jalapeno peppers, seeded and thinly sliced
1 tablespoon fresh lemon juice
2 eggs, separated
1 cup ricotta cheese
1/2 cup milk
1/2 cup unbleached all-purpose flour
1 tsp. baking powder
3/4 to 1 cup smoked cheese (Stone Meadow Farm has an excellent smoked cheddar)
Olive oil for the pan

Directions:
1. Heat the olive oil in a large skillet; add the onion and 1/2 tsp. salt. Saute over medium heat until soft, about 5 minutes.
Add the corn and the cayenne; saute for about 5 minutes, until the corn is tender. Add the jalapenos and lemon juice to the
warm corn, transfer to a bowl, and allow the mixture to cool.

2. Beat the egg whites to stiff peaks. In a medium-size bowl, combine the egg yolks, ricotta, and milk. Stir in the flour, 1/2 tsp. salt,
and the baking powder, then add the smoked cheese. Stir the corn into this mixture then fold in the egg whites.

3. Spoon the batter into a lightly oiled skillet over medium-high heat, making 3-inch cakes. Cook for about 3 minutes on each side,
until the cakes are lightly browned. Keep warm in a warm oven until all the cakes are done.

Makes about 24 3-inch cakes.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Pass the email along! To subscribe to this weekly email reminder, send an email with the subject header "Subscribe SVGM" to svgmarket@gmail.com.




Thursday, August 9, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 9, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

It's still high summer's harvest at this week's market. As we enter August's second week, there is the slightest hint of early autumn in the air: the days are a little shorter, there is a distinct golden glow creeping into the landscape, and the week's cool evenings and mornings are a reminder of this movement of the seasons. Market produce offers everything from fresh garlic to green beans to eggplant to melons, with lots in between, along with an array of locally, humanely raised poultry and meat for your smokers and grills. Stop by for eggs and cheese and breads while you're at it---- this week's recipe, Algerian Eggplant Salad, offers a versatile dish that showcases summer's vegetable bounty.
We look forward to seeing you tomorrow!

This week at market:
Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Herb plants,Produce, Eggs
Green Meadows Farm: Cut Flowers, Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant
Fresh Garlic and Fingerling Potatoes from Michele


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

August 10, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Algerian Eggplant Salad
Adapted from The Whole Foods Market Cookbook by Steve Petusevsky & Whole Foods Market Team Members (Clarkson Potter,2002)
Makes/Serves 8

The grilled vegetables in this salad have a sweet, smoky flavor that compliments the lime juice. The exotic spices that flavor this salad are
commonly used in the North African spice mixture called dersa, which is the Algerian equivalent of curry powder. This makes a great entree
salad and may also be used as a sandwich filling. Grab a loaf of your choice from Gemelli Bakers, hollow it out slightly, fill it with the vegetable
mix, and add some sharp cheddar from Stone Meadow Farm, and press the whole thing between two large plates for about an hour before cutting
into serving size pieces.

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tsp. turmeric
1 tsp.cumin
1/2 tsp, crushed red chili flakes
1/2 cup lime juice
8 cloves garlic, minced
1 cup minced fresh cilantro
3 pounds eggplant, peeled & cut lengthwise into 1-inch thick slices
1 pound plum tomatoes, cut in half lengthwise
4 medium green peppers, halved and seeded (can also use red, or a mix of the two)
2 small jalapeno peppers, halved and seeded
Salt to taste

Directions:
1. For marinade, combine the olive oil, turmeric, cumin, red chili flakes, lime juice, garlic, and half the cilantro in a large bowl.
Gently toss to marinate the eggplant, tomatoes, peppers, and jalapeno for at least 30 minutes.

2. Preheat the grill so that you can hold your hand 4 inches above the surface for a count of 4 seconds. Grill all the vegetables for 4 to 5
minutes on each side, until cooked but not mushy. Chill the vegetables completely.

3.Cut the tomatoes into wedges, cut the eggplant and peppers into bite-size pieces, and mince the jalapenos.

4. Gently toss all the vegetables together with the remaining cilantro. Season with salt, and serve chilled or at room temperature.


* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Thursday, August 2, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 2, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

It is hard to believe that we are upon the halfway point of this year's market season. The beginning of August brings the reminder that fall is just around the corner, but it also brings a bounty of the freshly harvested produce we look forward to every year. The sun is bright, the breezes are delightful, the fields are green and lush: take some time out of your Friday tomorrow and join us for what is truly a midsummer celebration of local food! Alf Bashore will be with us again, also, with his unique style of folk music. This week's recipe, "Watermelon and Feta Salad," is a delicious and utterly refreshing way to enjoy this favorite fruit of summer.
See you tomorrow!

This week at market:
Beaver Run Farms: Pork, Chicken, Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Fresh Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Lucy & Paul Weaver: Farm fresh eggs, produce
Green Meadows Farm: Cut Flowers, Sweet Corn, Beets, Cucumbers, Zucchini, Cabbage, Tomatoes, Lettuce, Melon, Watermelon
And wonderful fresh garlic and petite fingerling potatoes from Michele!


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
August 3, 2012

2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Watermelon and Feta Salad

Adapted from A Facebook post from my friend Ann Keeler-Evans, 2012

The simplicity of this recipe belies its wealth of flavor~~~ garden-fresh mint is essential! This is all done to taste and adjusted according to how much you want to make; be sure to be generous with the mint, however. Be prepared to be amazed~~~~

Ingredients:

Fresh watermelon, seeded, cut up or cubed
Feta cheese
Red onion, thinly sliced
Fresh mint, gently torn into pieces
Juice of 1 fresh lemon, or more, depending on the volume of ingredients
Extra virgin olive oil
Pitted Kalamata olives, optional

Directions:
Put melon, crumbled feta, mint, and onion into a large salad bowl.

Whisk the lemon juice together with an equal amount of olive oil, pour over salad, toss gently. Taste and add more lemon juice/olive oil mixture if necessary.
This is a subtle taste that should lightly balance out the sweetness of the watermelon.

Garnish with the Kalamata olives and serve.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, July 26, 2012

News from the SVGM

Susquehanna Valley Growers' Market
July 26, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market
Summer's harvest is in full swing, from organically grown heirloom grains to garlic and zucchini and tomatoes. Now is high season for the Growers Market, so be sure to get out to see us tomorrow to cash in on all the bounty! On hand tomorrow, also, will be Alf Bashore with his wonderful array of folk instruments, providing the perfect background music for your shopping and socializing. This week's recipe is for Grilled Marjoram-Scented Corn: a wonderful simple way to "tweak" the delicious flavor of local fresh corn. When you start with the best local ingredients,
I've found that the simplest recipes tend to enhance the true flavor of those ingredients the most!

This week at market:
Beaver Run Farms: Pork, Chicken, Sausage, Bacon, Kielbasa (Smoked & Fresh)
White Frost Farm: Garlic, Garlic Glaze (aka Garlic Jelly), Shallots, Fresh Chicken Halves, WFF's 2012 Harvest Whole Wheat Flour and Pancake Mix, Wheat Berries, Rye Flour
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Baker: Assorted Freshly Baked Breads
Sweet Sally's Soaps: Handmade Soaps, Lotions, Balms
Dreisbach Greenhouses(Paul & Lucy Weaver): Herb Plants, Bedding Plants, Hanging rsBaskets, Eggs, Produce
Green Meadows Farm: Cut Flowers, Sweet Corn, Beets, Cucumbers, Zucchini, Cabbage, Tomatoes, Lettuce
Three Belle Cheese: Artisan raw goat's milk cheeses


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 26, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Grilled Marjoram-Scented Sweet Corn

Adapted from The Herbfarm Cookbook by Jerry Traunfeld, (Scribner, 2000)
Makes/Serves 6

Tucking fresh sprigs of herbs inside the husks of the corn allows the flavors of the herbs to beautifully perfume the corn while it cooks. Lemon-thyme is
also a delicious option.

Ingredients:
6 ears fresh sweet corn in their husks
3 tablespoons unsalted butter, softened
24 3-inch sprigs marjoram
Sea salt
Optional: lime wedges

Directions:
1. Preparing the corn. Light or preheat a charcoal or gas grill. Peel back the husks of each ear of corn, trying to make as few tears as possible and
keeping it attached to the ear at the bottom. Remove and discard the silk. Smear 1/2 tablespoon of the butter over each ear and then press the
marjoram sprigs into the butter. Pull the husk back into place to completely cover the kernels. Tear off a piece of the husk about 1 inch wide and tie it around the
end of the ear in a knot to keep the husk firmly closed.

2. Grilling. When the grill is ready, arrange the corn on a rack, and cover the grill. Cook for 10 to 20 minutes over indirect heat, turning the ears from time to time.
The cooking time depends on many factors--- the heat of the grill, the tenderness of the corn itself, and your own preference. Test the corn by piercing a
kernel with the tip of a paring knife--it should go in easily but still have some "pop" to it. As it grills, the husks will brown and blacken and they maty split apart in
places and expose the kernels, but the corn will be fine. If the husks catch on fire when you lift the lid to turn them, replace the lid right away.

3. Serving. The grilled ears look beautiful when you present them on a platter in their husks, though you may want to husk the corn in the kitchen before serving---
simply arrange the sprigs of marjoram as a garnish. Pass the salt and lime wedges with the corn.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Pass the email along! To subscribe to the weekly email reminder, send an email with the subject header "Subscribe SVGM" to svgmarket@gmail.com.

Thursday, July 19, 2012

News from the SVGM

Susquehanna Valley Growers' Market
July 19, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market
A gentle weather day tomorrow should bring you all out to the market to herald the beginning of our local sweet corn and field-grown tomato season!
The first harvests of these long-awaited midsummer vegetable treats will be on hand from Green Meadow Farm, so get there early to ensure your purchase.
How about throwing some ribs on the grill to complement the bountiful produce becoming available? This week’s recipe is for a delicious, down-home version of pork spareribs: Barbecued Chile-Marinated Spareribs. Spareribs come from the belly of the pig and are full of succulent flavor; they are sold in slabs, and lend themselves wonderfully to finishing off on the grill after an initial cooking and marinating time. Beaver Run Farms sells both pork spareribs and country-style ribs. Country style ribs are generally meatier than spareribs, and are usually sold as individual ribs; they can be prepared in much the same way.
Also, our dear friend Woody Wolfe, of Heart to Hand Ministries, will be with us, guaranteeing a music-filled afternoon of classic acoustic tunes.
Look forward to seeing you there!

This week at the market:

Beaver Run Farm: Straw-bed fresh pork, sausage, kielbasa & bacon, fresh chicken
Cow-a-Hen Farm: Fresh chicken, beef, pork, sausage, bacon, hot dog
Stone Meadow Farm: Handcrafted raw-cow's milk cheeses, grass-fed beef
Sweet Sally's Soaps: Handcrafted soaps, creams, and balms
Gemelli Bakers: Artisan Italian and rustic breads and baked goods
Three Belle Cheeses: Handcrafted raw goat's-milk cheeses
Dreisbach Greenhouses by the Weavers: Herb and flower plants, eggs, produce
Green Meadow Farm: Cucumbers, zucchini, red beets, string beans, Hungarian peppers, onions, potatoes, carrots, sweet corn, tomatoes


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 20, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe

Barbecued Chile-Marinated Spareribs
Adapted from The Gourmet Cookbook, edited by Ruth Reichl,(Conde Nast,2004)
Makes/Serves 6

These ribs are fall-apart tender.......

Ingredients:
6 pounds pork spareribs racks
8 dried New Mexico chiles, stems discarded, chiles rinsed and torn into pieces (including seeds)
3/4 boiling water
1/2 cup ketchup
2 garlic cloves
1/2 cup cider vinegar
3 Tablespoons packed brown sugar
2 tsp. salt
3 tablespoons tequila
1/2 cup vegetable oil
1/2 tsp. ground cumin
1/8 tsp. ground allspice

Directions:

1. Put spareribs in an 8-10 quart pot, add 5 quarts water, and bring to a boil. Reduce heat and simmer,
skimming froth, for 50 minutes. Drain ribs well and pat dry, then transfer to a shallow baking pan.

2. Combine remaining ingredients in a blender and puree until smooth, about 2 minutes. Coat spareribs all over
with 1 cup chile sauce. Transfer 1/2 cup remaining sauce to a small bowl for basting, and transfer remaining 1 cup sauce
to another bowl. Refrigerate both until ready to use. Cover ribs and marinate, refrigerated, for at least 8 hours.

3. Bring spareribs to room temperature about 30 minutes ahead of final cooking time.

4. Grill ribs on a gas or charcoal grill, over moderate heat, covered, turning occasionally, and basting frequently with reserved 1/2 cup chile sauce
during last 15 minutes of cooking, until tender, about 35 minutes total. Transfer ribs to a platter and let stand, loosely covered with foil,
for 5 minutes.

5. Meanwhile, reheat reserved 1 cup chile sauce. Serve with ribs.

* * * * *

On The Website
Weekly updates, archived blogs and recipes

Check it out at: http://growersmarket.blogspot.com/

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Thursday, July 12, 2012

News from the SVGM


Susquehanna Valley Growers' Market

July 12, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market
The hot tempratures of the past few weeks have persisted, but the evenings are wonderfully refreshing with a coolness and breeziness that calls for outdoor dinners on porches and decks and picnic tables. Minimize the heat of cooking by throwing all you can on the grill: meats and poultry, fish, vegetables like zucchini and onions and potatoes with oil and herbs in foil, even slices of good bread~~~ verything seems to taste better on the grill, and cookiing feels like hanging out instead of a mundane chore.
Get all you need for these summertime repasts at the market tomorrow, and refresh yourself before, during and after with this week's cooling recipe for Rosemary-Mint Lemonade.
This week:
Beaver Run Farm: Straw-bed fresh pork, sausage, kielbasa & bacon, fresh chicken
White Frost Farm: fresh garlic, shallots, red beets, carrots, potatoes, mint; eggs; pastured chicken halves raised on organic non-Gmo feed
Luke Weaver: Hydroponic hothouse tomatoes
Cow-a-Hen Farm: Fresh chicken, beef, pork, sausage, bacon, hot dogs
Stone Meadow Farm: Handcrafted raw-cow's milk cheeses, grass-fed beef
Sweet Sally's Soaps: Handcrafted soaps, creams, and balms
Gemelli Bakers: Artisan Italian and rustic breads and baked goods
Three Belle Cheeses: Handcrafted raw goat's-milk cheeses
Dreisbach Greenhouses by the Weavers: Herb and flower plants, eggs, produce
Green Meadow Farm: Cucumbers, zucchini, red beets, string beans, Hungarian peppers, onions, potatoes, carrots, rhubarb


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

July13, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook


Seasonal Recipe

Rosemary Mint Lemonade
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, (Scribner,2000)
Makes about 1 1/2 quarts

Play with flavor by varying the herbs: try lavender, basil, or scented geranium leaves.

Ingredients:
1/2 cup sugar
6 cups water
3 4-inch sprigs rosemary
3 4-inch sprigs mint
1/2 to 3/4 cup freshly squeezed lemon juice

Directions:
1. Syrup. Bring the sugar and 2 cups of the water to a boil. Add the rosemary and mint sprigs, cover, and remove from the heat. Let the syrup steep for at least
30 minutes.

2. Finishing. Strain the syrup into a pitcher. Stir in 1/2 cup lemon juiice and the remaining 4 cups water. Taste and add more lemon juice to taste.
Refrigerate until thoroughly chilled.

3. Pour into tall glasses over ice and garnish with fresh mint.


* * * * *



Thursday, July 5, 2012

News from the SVGM

Susquehanna Valley Growers' Market
July 5, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

Hot hot hot--- seems to be the name of the game this holiday week! Summer produce continues to flower and flourish, with zucchini and string beans and cucumbers and much more making their appearance at market this week. Fresh garlic is being harvested, and if you've not had the opportunity to use impeccably fresh garlic in your recipes, now is the time to try it: plump, juicy cloves which chop or crush beautifully to add a zest to fresh pasta or vegetable sautes. To beat the heat, this week's recipe is for an herb and vegetable-filled Green Gazpacho, a chilled chunky soup to refresh and nourish the soul when any and everything cold is what you crave.

Also, folk-musician Alf Bashore will be on hand, playing his mandolin and assorted other instruments for your listening and shopping pleasure.

Beaver Run Farm: Straw-bed fresh pork, sausage, kielbasa & bacon, fresh chicken
White Frost Farm: fresh garlic; pastured chicken raised on organic non-Gmo feed
Luke Weaver: Hydroponic hothouse tomatoes
Cow-a-Hen Farm: Fresh chicken, beef, pork, sausage, bacon, hot dogs
Stone Meadow Farm: Handcrafted raw-cow's milk cheeses, grass-fed beef
Sweet Sally's Soaps: Handcrafted soaps, creams, and balms
Gemelli Bakers: Artisan Italian and rustic breads and baked goods
Three Belle Cheeses: Handcrafted raw goat's-milk cheeses
Dreisbach Greenhouses by the Weavers: Herb and flower plants, eggs, produce
Green Meadow Farm: Cucumbers, zucchini, red beets, string beans, Hungarian peppers, onions, potatoes, carrots, rhubarb

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 6, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe

Green Gazpacho
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, (Scribner, 2000)
Makes/Serves 6 to 8

There are many versions of gazpacho in Spain. This one, full of not only vegetables but also handfuls of fresh herbs, still has that refreshing saladlike
quality of the familiar raw tomato soup-- and it's beautifully green!

Ingredients:
4 slices white bread, crusts removed, about 4 ounces
2 large cucumbers, peeled and seeded
1 large green bell pepper, halved and seeded
2 cloves garlic
3/4 teaspoon salt
Several dashes Tabasco sauce
3 Tablespoons sherry vinegar or tarragon vinegar
1/4 cup fruity extra-virgin olive oil
1/4 fresh mint leaves
1/4 cup fresh flat-leafed parsley leaves
1/4 cup coarsely chopped cilantro
1/2 cup ice water
Freshly ground black pepper
Garnish: 3 Tablespoons mixed chopped mint, parsley and cilantro

Directions:
1. Bread: In a large bowl, pour cold water over the bread to cover and let it soak for 5 minutes. Drain the bread and lightly press out the excess water.

2. Pureeing the soup: Put the bread in a blender or processor. Coarsely chop 1 of the cucumbers and half the green pepper and add them to the blender along with the garlic, salt,
Tabasco, vinegar, oil and herbs. Puree on high speed until as smooth as possible and uniformly green. Blend in the ice water. Pour the soup into a medium bowl or container.

3. Finishing the soup: Finely chop the remaining cucumber and green pepper and stir them into the soup. Taste and season with black pepper and additional salt if needed.
Cover and refrigerate until thoroughly chilled. Serve the soup in small bowls and garnish with the chopped herbs.

* * * * *

Thursday, June 21, 2012

News from the SVGM

Susquehanna Valley Growers' Market
June 21, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market


The heat is on today, but tomorrow is going to be another brilliant early summer day at the market. Everyone is starting to move outside as the sun goes down for dinner; turn off the stoves, and turn on the grills! Stock up on burgers, chops, ribs, hotdogs, sausages, and chicken to marinate or rub with cajun spices before barbecuing over that flame--- it is all available here, at the Susquehanna Valley Growers Market. Gather the ever-growing varieties of produce at our vendors' stands to offer the freshest side dishes and salads to compliment your barbecue, and you're off and running! Make ahead a sweet and Simple Beet Soup, a recipe contributed by Cathy Kelley of White Frost farm; this super-easy soup showcases the best of the early beets that are in, and shows that when you work with the very best produce available, only a minimum number of ingredients are needed to transform them into something spectacular. Moroccan Spiced Carrots are an easy way to dress up the delicious young carrots available now.
The intrepid Woody Wolfe will be with us tomorrow, offering his incredible wide-roving repertoire in this beautiful acoustic outdoor setting; come to shop, and listen, and socialize--- we are looking forward to seeing you!


Beaver Run Farms Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
White Frost Farm Carrots, Swiss Chard, Red Beets, Onions, WFF Whole Wheat Flour and Pancake Mix, WFF Whole Wheat Coffeecake, Jams/Jellies/Preserves, Kombucha, Mint
Cow-a-Hen Farm Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm Raw Milk Cheeses, Beef
Gemelli Bakers Assorted Freshly Baked Breads
Sweet Sally's Soaps Handmade Soaps, Lotions, Balms
Dreisbach Greenhouses(Paul & Lucy Weaver) Herb plants, Bedding Plants, Hanging Baskets, Eggs
Green Meadows Farm Flowers, Peas, Beets, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Rhubarb

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 22, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Simple Beet Soup
Contributed by Cathy Kelley, White Frost Farm
Makes/Serves 4

Super easy for those lazy days of summer! This easy soup brings out the exquisite sweet flavor of beets. Be sure to use water, not stock.

Ingredients:
6 medium beets
4 tablespoons butter or ghee
1 quart filtered water (do not use stock)
sea salt or fish sauce, and Pepper
2 tablespoons finely chopped chives
creme fraiche

Directions:
Peel beets, chop coarsely, and saute very gently in butter for 1/2 hour or until tender.

Add water, bring to a boil and skim. Simmer about 15 minutes. Puree soup with handheld blender.

Season to taste, ladle into heated bowls, and serve with creme fraiche and chives.

* * * * *

Moroccan Spiced Carrots

Adapted from Matthew Kenney's Mediterranean Cooking,Chronicle Books, 1997

Dress up your dinner with these lively spiced carrots.

Ingredients:

2 Tbsp. toasted pine nuts
12 medium carrots, trimmed, peeled, and cut diagonally into 1/8-inch slices
1/2 tsp. kosher salt
1 Tbsp. honey
4 tsp. fresh lemon juice
12 Moroccan or other black oil-cured olives, pitted and chopped
1 1/2 tsp.ground cumin
1 Tbsp. chopped cilantro
2 tsp. chopped fresh mint

Directions:
Put the olive oil in a skillet large enough to hold the carrots in 1 layer. Cook the carrots over high heat for about 3 minutes.
Lower the heat to medium and cook for 2 minutes more, or until the carrots are tender and golden brown. Gently shake the
pan to cook evenly. Add the salt.

Put the carrots in a colander to drain. Transfer carrots to a mixing bowl. Add the honey, lemon juice, olives and cumin and mix together.

Cool to room temperature, and mix in the cilantro, mint and pine nuts. Serve at room temperature.


* * * * *

Thursday, June 14, 2012

News from the SVGM

Susquehanna Valley Growers' Market
June 14, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market


Wow-- we are experiencing some absolutely glorious days this week, and it looks as if the sunshine and perfect temperatures will continue through the day for the market tomorrow.
Fresh beets and swiss chard are hitting the stands, as well as young onions, peas and snap peas, cabbage and broccoli, and salad makings.Swiss Chard with Beets, Feta and Pine Nuts is a fresh, colorful way to enjoy some of the market bounty, and you'll find the recipe at the end of this newsletter. Grilling should end up being a major pastime this weekend, so stock up on meats and poultry and just about everything else you will need to round out your farm-fresh, local meal!

Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)

White Frost Farm: Swiss Chard, Red Beets, Onions, WFF Whole Wheat Flour and Pancake Mix, WFF Whole Wheat Coffeecake, Jams/Jellies/Preserves, Kombucha, Mint

Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage

Stone Meadow Farm: Raw Milk Cheeses, Beef

Gemelli Bakers: Assorted Freshly Baked Breads

Sweet Sally's Soaps: Handmade Soaps, Lotions, Balms

Dreisbach Greenhouses(Paul & Lucy Weaver): Herb plants, Bedding Plants, Hanging Baskets, Eggs

Green Meadows Farm: Flowers, Snap Peas, Peas, Beets, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Rhubarb


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 15, 2012
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
Swiss Chard with Beets, Feta and Pine Nuts

Adapted from Food to Live By and Bon Appetit, December 2005
Makes/Serves 4-6

Swiss chard is one of the loveliest vegetables in the garden. Here, the slight bitterness of the chard is tempered by the sweetness of the beets and raisins;
just the right amount of saltiness is added by the feta.

Ingredients:
1 bunch Swiss chard, (about 1 pound)
1 bunch beets
2 Tablespoons Olive Oil
3 Tablespoons minced shallots
Grated zest of 1 lemon
1/4 cup raisins
1/2 cup toasted pine nuts
Salt and freshly ground pepper
Crumbled feta cheese

Directions:
Preheat oven to 400 degrees. Wash the beets; cut off their green tops leaving about an inch of stem. (The greens can be sauteed with the chard if desired.)
Put the beets in a baking pan with a splash of water; cover tightly with foil and bake about 45 minutes to an hour, until they can be easily pierced with a sharp knife.
Allow to cool. Peel, then dice into 1/2 inch cubes.

Rinse the chard and cut or tear the leaves off the ribs. Cut the ribs into 1/2 inch dice, set aside. Stack the leaves and slice into 1/2 inch strips.
Set both aside separately.

Heat the olive oil over medium heat in a large heavy pot or deep skillet. Add the shallots and chard ribs and cook, uncovered, until soft, about 5 minutes.

Add the chard leaves and cook, stirring frequently, about 1 minute. Add 2 Tablespoons water, most of the lemon zest, and raisins. Cover the pot and cook, stirring occasionally until the chard is tender and the water has almost evaporated, 4 to 8 minutes. Add an additional splash of water if necessary.

Remove the pot from the heat and stir in the pine nuts and salt and pepper to taste.

Turn onto a serving platter; top with the roasted beets and feta and serve.

Thursday, June 7, 2012

News from the SVGM

Susquehanna Valley Growers' Market
June 7, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market
Tomorrow looks like it could be the nicest day of this week thus far: 80 degrees and sunny--- what better reason to stop out to the market could there possibly be? Each week continues to bring forth late spring and early summer's best in the way of fresh produce, and the best of the rest in cheeses, meats, poultry, and eggs. There are bedding plants to continue to plant, and the enticingly sweet smells of artisan soaps, creams and balms.
At market this week:
Beaver Run Farms: pastured chicken, pork, sausage, and bacon from pigs raised humanely and cleanly in raised straw beds
White Frost Farm: swiss chard, garlic scapes, whole wheat flour and pancake mix, jams & jellies, and Cathy's scrumptious whole wheat coffeecake.
Cow-a-Hen Farm: Pastured chicken, pork and beef
Stone Meadow Farm: Raw cow's milk cheeses, fresh beef
Gemelli Bakers: freshly baked Italian country and artisan breads
Sweet Sally's Soaps: handmade soaps, creams and balms
Three Belle Cheeses: raw goat's milk cheeses
Dreisbach Greenhouse: hanging baskets & bedding plants, herbs, fresh eggs
Green Meadow Farm: Lettuce, spinach, radishes, carrots, onions, rhubarb


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 8, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Pasta with Swiss Chard and Bacon
Adapted from Bon Appetit, 2008
Makes/Serves Six

The perfect way to quickly saute a fresh pasta meal in the evening~~ try substituting sausage for bacon, adding spinach in with the chard, using some garlic-- even try throwing in a handful of raisins!

Ingredients:
1 pound linguine
12 ounces bacon, cut into 1/2 inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches swiss chard, stemmed, roughly chopped (about 12 cups)
1 Tbsp. good quality balsamic vinegar
3 Tbsp. good quality extra-virgin olive oil
2/3 cup grated Parmesan cheese

Preparation:

Cook linguine in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, cook bacon in heavy large skillet over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain.
Drain all but 2 tablespoons bacon drippings from skillet. Add onions and saute over medium-high heat until softened, about 7 minutes.
Add swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes.
Sprinkle vinegar over, cook 1 minute.
Add linguine and oil to sauce in skillet and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.


On The Website
Weekly updates, archives, recipes


* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.

Thursday, May 24, 2012

SVGM News May 25, 2012

Susquehanna Valley Growers' Market
May 24, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

It looks like we're going to have a summery Memorial Day Weekend this year, and tomorrow's market is the perfect way to kick off the holiday. With more and more early season produce appearing, it would be a downright shame not to take advantage of this local harvest. Buying your food at the SVGM is a way to ensure the freshest flavors and locally raised foods are on your table for not only this weekend's gatherings, but always during the market season. With the quality and breadth of ingredients you will find, it's easy to put together a delicious feast holiday, weekend or weekday.

Memorial Day Picnic Menu
Grilled Chicken. Kielbasa, Ribs, Chops, Steaks,Burgers and Hotdogs: All variously available from Beaver Run Farms,
Cow-a-Hen Farm, & Stone Meadow Farm
Fresh sliced hothouse Tomatoes, Roasted Asparagus: Luke Weaver's
Sauteed Garlic Scapes: White Frost Farm
Fresh green salad of Head Lettuce, Cut Greens, Radishes, Spring Onions: Green Meadows Farm & White Frost Farm
Raw Milk Camembert, Cheddar, & Taleggio Cheese: Stone Meadow Farm
Fresh Goat Cheeses (crumble some on the salad,too!): Three Belle Cheeses
Sourdoughs, Ciabatta, & other Specialty Artisan Breads: Gemelli Bakers
Pickles from King's Home Canning; Jellies, Jams, Preserves from White Frost farm
Fresh Strawberry Shortcake, made with Luke Weaver's Strawberries & White Frost Farm own wheat flour Shortcakes
Fresh Baked Pies from King's Home baking
Lemonade with fresh White Frost Farm Mint

See how easy it is?
Don't forget to add some beautiful hanging baskets and bedding plants from Dreisbach Greenhouses, and last but not least, be sure to have some wonderfully scented soaps from Sweet Sally's on hand for your guests hand-washing pleasure!
If you're so-inclined to bake your own shortcakes, be sure to pick up some organic farm-milled whole wheat from White Frost Farm, and try Cathy Kelly's Old Fashioned Shortcake Recipe that follows~~~

Susquehanna Valley Growers' Market
May 25, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Old Fashioned Shortcake

From Cathy Kelly, White Frost Farm
Makes/Serves 8

Ingredients:


Biscuits:
2 c. all-purpose flour, or 1c. White Frost Farm Whole Wheat Flour & 1c. all-purpose flour
1 Tbs. Baking Powder
1/2 tsp.salt
3 Tbs. sugar
1 stick butter, chilled, cut into about 8 pieces
2/3 to 3/4 c. half & half, milk, or cream

Filling: Mix together:
1 quart strawberries, hulled and halved
1/3 c. sugar

1 1/2 c. whipping cream, whipped, for topping, or non-dairy whipped topping

Directions:
Preheat oven to 425 degrees. Set rack at center level.

In a food processor, (you can use a pastry cutter or fingertips), combine the flour, baking powder, salt and sugar; pulse to mix.
Add butter to mixture, pulse until the mixture resembles coarse meal, but with a few pea-sized chunks of butter left in the mixture.
Transfer mix to a very large bowl and make a well in the center. With a fork, stir in the cream or milk, just until the dough is moist.
Be very careful not to overwork.
At this point I just spoon the dough into a pie plate; or continue and make biscuits.
The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface.
Fold the dough over on itself and knead 2 or 3 times, until it is holding together and is less sticky. Gently pat the dough into a 6 by 12-inch rectangle
about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet.
Brush on a little milk or cream and sprinkle the tops with some sugar, if desired.
Bake for 10-15 minutes, until risen and golden brown.
Remove to a platter and split each biscuit or portion of shortcake horizontally with a serrated knife. Butter the hot shortcakes, then top with
about 1/3 cup of strawberry mixture. Replace the tops and top with another tablespoon or so of berries.
Serve with whipped cream for topping.
* * * * *






Thursday, May 17, 2012

News from SVGM--- May 18, 2012

Susquehanna Valley Growers' Market
May 17,2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

It was a beautiful sunny day last week for the opening of the SVGM season, and tomorrow looks like it will be a gorgeous day, too! Our new location at the east end of Ard's Market is working well; access is easy, parking is even easier, and the sight of the market canopies from Route 45 is truly festive looking! Good rains interspersed with sunny days like today make for good growing conditions, and spring's increasing abundance will be evident as the weeks progress. Available at this week's market should be:
Hanging baskets & bedding plants, asparagus, hothouse tomatoes, lettuces, rhubarb, spring onions and radishes, fresh cut herbs, traditional baked goods, specialty jellies and jams and various pickles, pasture raised pork, beef, and chicken, along with raw milk cheeses-- both goat- and cow-milk,-- and artisan hearth-baked breads.
If you are a member of Facebook, be sure to check out our page, full of great photos of our vendors and their products.
Looking forward to seeing you all there~~~

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 18, 2012
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 Rhubarb Compote
Adapted from Chez Panisse Fruit by Alice Waters, HarperCollins, 2002
Makes/Serves 4

Baked rhubarb, unlike long-stewed rhubarb puree, stays in recognizable pieces and is juicy without being slimy. Valencia oranges are generally available at the same that rhubarb is in season, and their juice and zest sweeten and temper the flavor of the rhubarb. Try this with a little sweetened cream for dessert, or as a side dish with pork. Feel free to experiment with spices such as cinnamon, fresh ginger, or allspice to subtly vary the flavor of the finished recipe.

Ingredients:
1 pound rhubarb
1 Valencia or other juicing orange
1/2 cup sugar

Directions:
Preheat the oven to 350 degrees.
Rinse the rhubarb quickly under cold running water and wipe dry with a clean towel. Trim and discard every bit of leaf and the tough inch or so at
the bottom of each stalk. Cut lengthwise into 1/3-inch-thick strips and then crosswise into 2-inch pieces. You should have about 6 cups.
Grate the zest of the orange into a 9- or 10inch nonreactive baking dish and squeeze in about 3 tablespoons of its juice. Add the rhubarb and
sugar and toss everything together until the rhubarb is coated with sugar and juice.
Cover and bake for 25 minutes. Remove the cover and continue baking form another 5 to 10 minutes, or until a knife slides easily into the rhubarb.
Serve warm or at room temperature.




* * * * *

Thursday, May 10, 2012




News from the Susquehanna Valley growers Market, May11, 2012

May 10, 2012

In this week's email:

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

* * * * *

News From The Market

It's official: the first market of the season is tomorrow, and we are all looking forward to seeing you again for our eighth season, and our third season at the Ard's Market location.

As is typical this time of year, the spring season has been full of it's usual unpredictable weather surprises, beginning with an extensive heat wave that had us all wondering what part of the country we really lived in! With the return of the "normal" temperature fluctuations and some welcome rains last week, this early May is feeling somewhat as it should, and the first markets bring a return of pasture -raised meats, chickens, and pork, raw milk cheeses, artisan breads, asparagus, baked goods, flowers, and handmade soaps among other unique local products.

As the weeks progress, we look forward with anticipation to the seasonal produce that will begin to appear as the days grow progressively longer and warmer.

So be sure to stop by to reacquaint, reconnect, and refill the larder~~~ the season of locally grown is back!

Look for the following:
Specialty jams from White Frost Farm;
Hanging baskets and bedding plants from Dreisbach Greenhouses;
Pasture-raised pork, chicken and beef from Cow-a-Hen Farm;
Raised-straw-bed tended pork, pasture-raised chicken from Beaver Run Farms;
Artisan raw-milk cheeses and grass-fed beef from Stone Meadow Farm;
Artisan breads from Gemelli Bakers;
Early season produce from Green Meadows Farm;
Asparagus and hothouse tomatoes from Luke Weaver;
Traditional baked goods from Stoltzfus Pastries;
Handmade soaps from Sweet Sally's Soaps.


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 11, 2012
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

Fresh Tortellini with Asparagus, Peas and Mint

Adapted from Fine Cooking Magazine, Recipe by Allison Ehri Kreitler, April/May 2012

Makes/Serves 4 to 6

An easy weeknight one-dish meal that utilizes the best of early spring's bounty.


Ingredients:
1 lb.asparagus, cut into crosswise 1/2-inch pieces
2 medium cloves garlic, minced or pressed
1/2 cup extra-virgin olive oil
1/2 tsp. kosher salt
1/8 tsp. cayenne
1 lb. cheese tortellini
1 cup shelled fresh peas, or 1 cup thawed frozen peas
1/3 cup toasted pine nuts
1/4 cup coarsely chopped mint
2 oz. softened goat cheese
salt & pepper to taste


Directions:

1.Bring 3 quarts well-salted water to a boil in a 6-quart pot.
2. In a large bowl, combine garlic, olive oil, kosher salt, and cayenne pepper.
3. Boil the tortellini, asparagus, and peas together until al dente, about 2 to 3 minutes.
4. Drain the pasta and the vegetables, reserving 1 cup of the cooking liquid, and toss the pasta and vegetables with the garlic-oil mixture.
5. Stir in the pine nuts and goat cheese until the cheese melts into a sauce. Add cooking liquid if necessary to moisten further.
6. Season to taste with salt and freshly ground black pepper, and serve.



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