Welcome to the website for the Susquehanna Valley Growers' Market!

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, October 11, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 11, 2012

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

* * * * *

News From The Market

This weekend looks like it will bring autumn's first frost, and with it will come the harvesting of the last of the frost-tender crops. The hills are turning beautiful reds and oranges and the countryside is stunningly crisp in the clear sunshine of the season; the air is fresh and cool and perfect for sweatshirts, and biking and hiking paths beg to be used. The Growers market is in the last month of its 2012 season, so be sure to stop by tomorrow! This week's recipe is a rich Cauliflower with Cheese to tame those chilled-bone hunger pangs, and a delicious side dish for a weekend meal~~~ we all look forward to seeing you tomorrow!

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 12, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Check us out on Facebook

* * * * *

Seasonal Recipe

Cauliflower with Cheese
Adapted from Feast by Nigella Lawson, (Hyperion 2004)
Makes/Serves 6-8

This really could serve as part of either a vegetarian feast, or a great savory side for a grilled steak or pork chops. It's rich, so a little goes a long way.
Every so often, life and times call for a splurge!

1 large head cauliflower
2 bay leaves
1 stick butter
2 teaspoons English mustard
1/3 cup all-purpose flour
2 cups milk
3 cups Cheddar, grated, plus 1/2 cup for sprinkling on the top

1. Cut the cauliflower into small florets, pout into a saucepan with the bay leaves and cover with cold water. Add a sprinkling of salt and bring to the boil,
then drain and refresh with cold water. Let the cauliflower drain again in a colander, pluck out the bay leaves and discard. When the cauliflower is completely
drained, put into an ovenproof dish in an even layer. You can cover the dish with plastic wrap at this point and leave it to finish later.

2. Preheat your oven to 425 degrees. To make the cheese sauce, melt the butter in a heavy-bottomed saucepan, then whisk in the mustard and flour,
and cook over a gentle heat for about 5 minutes. Whisk in the milk off the heat, and then put it back on the heat and keep stirring until it becomes
really thick and starts to bubble.

3. Sprinkle in the 3 cups grated cheese and stir it over the heat until it has melted ionto the sauce. Check the seasoning, then pour it over the cauliflower
in the baking dish, and scatter the remaining cheese over the top. Bake for 20 minutes, until the cauliflower is hot, the sauce is bubbling, and the cheesy
top is slightly browned.

* * * * *

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