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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

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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)

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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.


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