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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

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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)

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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.

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

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.

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