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Thursday, October 4, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 4, 2012

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

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News From The Market

With only five more markets left in the 2012 season, be sure to get out to market tomorrow to scoop up the last of the late season produce. Now is the time, also, to stock your freezers with meats and poultry from Beaver Run Farms, Stone Meadow Farm and Cow-a-Hen Farm. It looks like another beautiful golden autumn day is on tap for tomorrow, and Woody Wolfe will be setting a festive atmosphere with his refreshingly eclectic acoustic music. A recipe for a Potato, Sausage, and Kale Frittata makes for a delightfully easy and tasty brunch or supper dish, reflective of the seasonal ingredients you'll find on hand at market right now.

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, Broccoli, Cauliflower, Onion, Cabbage, Cut Flowers
Tarsa Family Farms: Fresh Garlic, Granulated Garlic, Garlic Powder, Fennel Seeds, Collards, Kale, a Variety of Peppers, including Hot & Sweet Baby Bells
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, String beans, Red Beets, Potatoes, Eggplant, Eggs, Chicken

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
October 5, 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
Potato, Sausage, and Kale Frittata

Adapted from www.FoodandWine.com, recipe by Grace Parisi
Makes/Serves 4 to 6

Local eggs, fresh kale and potatoes, and your choice of fresh local sausage, make this a simple and comforting dish to savor throughout the season.

10 large eggs
1/4 cup freshly grated Parmesan
salt & pepper
3 tablespoons + 1 teaspoon extra virgin olive oil
1/2 pound fresh sausage, meat removed from casing if necessary
1 small onion, finely chopped
1 pound potatoes, cut into 1/2 inch cubes
1 bunch kale, leaves removed from stems, stems discarded, leaves coarsely chopped

1. Preheat broiler. Put rack 8 inches from broiler element. In a large bowl, beat the eggs together with 2 tablespoons Parmesan, and a
generous amount of salt and pepper.

2. In a well-seasoned (or nonstick) ovenproof skillet, heat 1 teaspoon olive oil; add sausage and onion, and cook until browned and cooked through,
about 5 minutes. Transfer to a plate. Add 2 tablespoons olive oil to the skillet and heat until shimmering. Add potatoes and cook over moderately
high heat stirring occasionally, until crisp and cooked through. Add the kale, season with salt, and cook, tossing, until softened, about 2 minutes more.

3. Add remaining olive oil to skillet with potatoes, and tilt to swirl around sides. Scatter the sausage and onion over the potatoes and kale. Stir the
eggs and add to the skillet. Cook over moderately high heat about 1 minute. Gently lift edge of frittata and tilt the pan, allowing some of the uncooked
eggs to seep underneath. Cook until the bottom and sides are set.

4. Sprinkle the remaining 2 tablespoons Parmesan over the top of the frittata and broil until the top is lightly browned, about 1-2 minutes.

5. Slide frittata from skillet onto a platter, cut into wedges, and serve hot or warm.

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