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Thursday, October 18, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 18, 2012

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

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News From The Market
The coming week will bring the peak days of autumn's colors, and it also brings the countdown to the final days of the Growers Market. There are just two markets left this season, so be sure to stop out to stock up on meat, poultry, eggs, breads and cheeses, and to take home the last of the late harvest's produce: broccoli, cauliflower, cabbage, beets, and gorgeous pumpkins for Halloween. This week's recipe is Pork Tenderloin with Pears and Ginger Beer Sauce; enjoy the fall flavors!

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

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 19, 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
Pork Tenderloin with Pears and Ginger Beer Sauce
Adapted from A Well-Seasoned Appetite by Molly O'Neill (Viking, 1995)
Makes/Serves 4 to 6 as a main course

The Seckel pears called for are in season now: a small, slightly spicier pear that adds a wonderful nuance to recipes that balance their sweet flavor with
a savory element, like the pork in this recipe. Think about adding some savory herbs, such as sage, rosemary or thyme, rubbing over the pork before browning
it. Spices such as fennel, cinnamon, ginger, and cardamom would also lend an exotic note to this recipe. Have fun~~

1 teaspoon olive oil
2 pork tenderloins
2 teaspoons kosher salt
Freshly ground pepper to taste
8 medium red potatoes, quartered
16 Seckel pears, peeled, stemmed, and cored through the bottom

1. Preheat the oven to 375 degrees.

2.Heat the oil over medium-high heat in a flameproof and ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper
and place in the pan. Saute until browned on all sides, about 6 minutes. Remove the pork from the pan and se aside. Add the potatoes to the
pan and season with the remaining teaspoon salt and pepper. Roast for 15 minutes in the oven.

3. Add the pears to the pan and roast for 5 minutes longer. Push the potatoes and pears to the side of the pan and place the pork tenderloins in the
center. Roast until pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes, and pears from the pan to a serving
platter; cover with foil to keep warm. Place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the
pan. Reduce to 1/2 cup, about 5 minutes.

4. Cut the pork into 1-inch slices and place back on the platter with the potatoes and pears. Spoon the sauce over, and serve immediately.

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