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Thursday, October 25, 2012

News form the SVGM

Susquehanna Valley Growers' Market
October 25, 2012

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

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News From The Market
Tomorrow brings the final Growers Market of the 2012 season. Be sure to come out to Ard's Market for this last market to see your favorite vendors one more time: many of our vendors have winter outlets and venues where they sell their products, and many will take special orders throughout the winter months. It is so much healthier to stay local and sustainable during the cold months ahead, eating humanely raised beef, pork and chicken, and delicious handmade cheeses! Woody Wolfe, of Heart to Hand Ministries will be with us to play his various guitars and render soulful tunes for all of our listening pleasure~ his is a joyful voice that adds a wonderful nuance to our countryside atmosphere. The recipe this week, Pumpkin-Orange Pancakes with Orange Butter, is a comforting, seasonal breakfast, brunch or even supper dish, redolent with the flavors of fall. We want to thank each and every one of you for your support this year, our eighth season~~~we look forward to seeing you all again next spring!
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): Eggs, Broccoli, Cauliflower, Cabbage, Pumpkins
Tarsa Family Farms: Thank you for a wonderful season! See you next year!
Green Meadows Farm: Heirloom Tomatoes, Red Beets, Potatoes, Eggs, Chicken

Susquehanna Valley Growers' Market
October 26, 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

Pumpkin-Orange Pancakes with Orange Butter

Adapted from Pumpkins and Squashes by Kathleen Desmond Stang (Chronicle Books, 2005)
Makes about 24 3-inch pancakes

If the pancake batter seems too thick, the author suggests adding a little more orange juice. A sophisticated, albeit adult, touch would be to substitute Grand Marnier for some of the orange juice......


1 large egg
1/2 cup buttermilk
1/2 cup pumpkin or winter squash puree, fresh or canned
1 teaspoon grated orange peel
1/2 cup orange juice
1 tablespoon oil or melted butter
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Vegetable oil for brushing griddle

1. Whisk together the egg, buttermilk, pumpkin puree, orange peel, orange juice, and oil in a large bowl. Combine the flour, cornmeal, sugar, baking
powder, and salt in a medium bowl. Add to the pumpkin mixture and stir until blended.

2. Heat a griddle over medium heat. Brush lightly with oil. Spoon a generous tablespoon of batter per pancake onto the griddle. Cook about
2 minutes on each side, or until browned and cooked through. Continue with remaining batter. Serve the pancakes warm with the Orange Butter and
maple syrup, if desired.

Orange Butter
Makes about 1/2 cup

4 tablespoons (1/2 stick) butter at room temperature
1 cup confectioners' sugar
2 teaspoons grated orange peel

Combine the ingredients in a smal bowl. Beat until smooth. Serve at room temperature.
Can be made ahead and refrigerated for up to 5 days.

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