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Thursday, September 27, 2012

News from the SVGM

Susquehanna Valley Growers' Market
September 27, 2012

In this week's email:
• News From The Market
• Seasonal Recipe
• On The Website

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News From The Market

The colors of fall are beginning to set in as the trees take on a rich golden hue with their hints of evolving oranges and reds, and richly hued garden mums adorn the porches and entrances of homes everywhere. Farmers are harvesting and preparing to cover crop as they approach the end of the growing season. Hopefully lawn-mowing will slow down soon, too! Cabbages, broccoli, cauliflower, potatoes and squashes are appearing at the market; there's still time to enjoy late-season tomatoes. Appetites long for heartier, warmer, even richer food as we all adjust to the cycle of the cooler season, and to this end, this week's recipe, Indonesian Ginger Chicken, satisfies those appetite urges and helps with that seasonal indecision of ,"What am I hungry for?"

We'd like to pass along this announcement of an extremely relevant independent film that will be shown next Tuesday at the Campus Theatre in Lewisburg: Small Farm Rising, a documentary by Ben Stechschulte, the son of Lewisburg's Cathy & Don Stechschulte. Read on, and if you're at all interested in the life of the small farmer, be sure to attend!

Small Farm Rising

A Documentary by Ben Stechschulte
Tuesday, October 2, at 7:30pm
at the Campus Theatre
in Lewisburg

"Small Farm Rising" is a new film that documents the workings of three small farms in upstate New York. These farms illustrate the reinvention of small-scale agriculture in the United States, specifically in the Adirondack region. The film is revolutionary in the skill with which it portrays the beauty of the daily work of these farmers. While the topic is serious and may be familiar to some audiences, this is a fresh and breath-taking portrait of the future of farming.

The film is low on polemics and high on eye-candy. It will be complemented by an in-depth audience workshop to follow with the filmmaker, (possibly one of the farmers featured in the film), a local farmer and a local foodie.

The screening is part of the Film/Media Series at Bucknell University and the Green Screens Documentary Series. It is cosponsored by the Bucknell University Environmental Center and Film/Media Studies with additional community support.

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): Corn, Baby Eggplant, Peppers, Eggs, Broccoli, Cauliflower, Cabbage, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant,
Tarsa Family Farms: We will be back next week!

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 28, 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
Indonesian Ginger Chicken
Adapted from The Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter, 1999)
Makes/Serves 4 to 6

Delicious and easy to prepare, the combination of fragrant sweet spiciness and rich baking chicken is an updated version of comfort food! Be sure to use locally, humanely and sustainably raised fresh chickens; purchase them from either Cow-a-Hen Farm or Beaver Run Farms tomorrow!


• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves)
• 1/2 cup peeled and grated fresh ginger root
• 2 chickens (3-1/2 pounds each), quartered with backs removed (can use parts)


1. Cook the honey, soy sauce, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large,
shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

2. Preheat the oven to 350 degrees.

3. Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temp to 375 degrees.
Continue baking for 30 minutes, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

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