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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

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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

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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.
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