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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

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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)


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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.

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