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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

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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)

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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.

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

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.

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