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Welcome!

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

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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, May 24, 2012

SVGM News May 25, 2012

Susquehanna Valley Growers' Market
May 24, 2012

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

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News From The Market

It looks like we're going to have a summery Memorial Day Weekend this year, and tomorrow's market is the perfect way to kick off the holiday. With more and more early season produce appearing, it would be a downright shame not to take advantage of this local harvest. Buying your food at the SVGM is a way to ensure the freshest flavors and locally raised foods are on your table for not only this weekend's gatherings, but always during the market season. With the quality and breadth of ingredients you will find, it's easy to put together a delicious feast holiday, weekend or weekday.

Memorial Day Picnic Menu
Grilled Chicken. Kielbasa, Ribs, Chops, Steaks,Burgers and Hotdogs: All variously available from Beaver Run Farms,
Cow-a-Hen Farm, & Stone Meadow Farm
Fresh sliced hothouse Tomatoes, Roasted Asparagus: Luke Weaver's
Sauteed Garlic Scapes: White Frost Farm
Fresh green salad of Head Lettuce, Cut Greens, Radishes, Spring Onions: Green Meadows Farm & White Frost Farm
Raw Milk Camembert, Cheddar, & Taleggio Cheese: Stone Meadow Farm
Fresh Goat Cheeses (crumble some on the salad,too!): Three Belle Cheeses
Sourdoughs, Ciabatta, & other Specialty Artisan Breads: Gemelli Bakers
Pickles from King's Home Canning; Jellies, Jams, Preserves from White Frost farm
Fresh Strawberry Shortcake, made with Luke Weaver's Strawberries & White Frost Farm own wheat flour Shortcakes
Fresh Baked Pies from King's Home baking
Lemonade with fresh White Frost Farm Mint

See how easy it is?
Don't forget to add some beautiful hanging baskets and bedding plants from Dreisbach Greenhouses, and last but not least, be sure to have some wonderfully scented soaps from Sweet Sally's on hand for your guests hand-washing pleasure!
If you're so-inclined to bake your own shortcakes, be sure to pick up some organic farm-milled whole wheat from White Frost Farm, and try Cathy Kelly's Old Fashioned Shortcake Recipe that follows~~~

Susquehanna Valley Growers' Market
May 25, 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
Old Fashioned Shortcake

From Cathy Kelly, White Frost Farm
Makes/Serves 8

Ingredients:


Biscuits:
2 c. all-purpose flour, or 1c. White Frost Farm Whole Wheat Flour & 1c. all-purpose flour
1 Tbs. Baking Powder
1/2 tsp.salt
3 Tbs. sugar
1 stick butter, chilled, cut into about 8 pieces
2/3 to 3/4 c. half & half, milk, or cream

Filling: Mix together:
1 quart strawberries, hulled and halved
1/3 c. sugar

1 1/2 c. whipping cream, whipped, for topping, or non-dairy whipped topping

Directions:
Preheat oven to 425 degrees. Set rack at center level.

In a food processor, (you can use a pastry cutter or fingertips), combine the flour, baking powder, salt and sugar; pulse to mix.
Add butter to mixture, pulse until the mixture resembles coarse meal, but with a few pea-sized chunks of butter left in the mixture.
Transfer mix to a very large bowl and make a well in the center. With a fork, stir in the cream or milk, just until the dough is moist.
Be very careful not to overwork.
At this point I just spoon the dough into a pie plate; or continue and make biscuits.
The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface.
Fold the dough over on itself and knead 2 or 3 times, until it is holding together and is less sticky. Gently pat the dough into a 6 by 12-inch rectangle
about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet.
Brush on a little milk or cream and sprinkle the tops with some sugar, if desired.
Bake for 10-15 minutes, until risen and golden brown.
Remove to a platter and split each biscuit or portion of shortcake horizontally with a serrated knife. Butter the hot shortcakes, then top with
about 1/3 cup of strawberry mixture. Replace the tops and top with another tablespoon or so of berries.
Serve with whipped cream for topping.
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Thursday, May 17, 2012

News from SVGM--- May 18, 2012

Susquehanna Valley Growers' Market
May 17,2012

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

* * * * *

News From The Market

It was a beautiful sunny day last week for the opening of the SVGM season, and tomorrow looks like it will be a gorgeous day, too! Our new location at the east end of Ard's Market is working well; access is easy, parking is even easier, and the sight of the market canopies from Route 45 is truly festive looking! Good rains interspersed with sunny days like today make for good growing conditions, and spring's increasing abundance will be evident as the weeks progress. Available at this week's market should be:
Hanging baskets & bedding plants, asparagus, hothouse tomatoes, lettuces, rhubarb, spring onions and radishes, fresh cut herbs, traditional baked goods, specialty jellies and jams and various pickles, pasture raised pork, beef, and chicken, along with raw milk cheeses-- both goat- and cow-milk,-- and artisan hearth-baked breads.
If you are a member of Facebook, be sure to check out our page, full of great photos of our vendors and their products.
Looking forward to seeing you all there~~~

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

May 18, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

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Seasonal Recipe
Baked Rhubarb Compote
Adapted from Chez Panisse Fruit by Alice Waters, HarperCollins, 2002
Makes/Serves 4

Baked rhubarb, unlike long-stewed rhubarb puree, stays in recognizable pieces and is juicy without being slimy. Valencia oranges are generally available at the same that rhubarb is in season, and their juice and zest sweeten and temper the flavor of the rhubarb. Try this with a little sweetened cream for dessert, or as a side dish with pork. Feel free to experiment with spices such as cinnamon, fresh ginger, or allspice to subtly vary the flavor of the finished recipe.

Ingredients:
1 pound rhubarb
1 Valencia or other juicing orange
1/2 cup sugar

Directions:
Preheat the oven to 350 degrees.
Rinse the rhubarb quickly under cold running water and wipe dry with a clean towel. Trim and discard every bit of leaf and the tough inch or so at
the bottom of each stalk. Cut lengthwise into 1/3-inch-thick strips and then crosswise into 2-inch pieces. You should have about 6 cups.
Grate the zest of the orange into a 9- or 10inch nonreactive baking dish and squeeze in about 3 tablespoons of its juice. Add the rhubarb and
sugar and toss everything together until the rhubarb is coated with sugar and juice.
Cover and bake for 25 minutes. Remove the cover and continue baking form another 5 to 10 minutes, or until a knife slides easily into the rhubarb.
Serve warm or at room temperature.




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Thursday, May 10, 2012




News from the Susquehanna Valley growers Market, May11, 2012

May 10, 2012

In this week's email:

• News From The Market
• Seasonal Recipe
• On The Website

* * * * *

News From The Market

It's official: the first market of the season is tomorrow, and we are all looking forward to seeing you again for our eighth season, and our third season at the Ard's Market location.

As is typical this time of year, the spring season has been full of it's usual unpredictable weather surprises, beginning with an extensive heat wave that had us all wondering what part of the country we really lived in! With the return of the "normal" temperature fluctuations and some welcome rains last week, this early May is feeling somewhat as it should, and the first markets bring a return of pasture -raised meats, chickens, and pork, raw milk cheeses, artisan breads, asparagus, baked goods, flowers, and handmade soaps among other unique local products.

As the weeks progress, we look forward with anticipation to the seasonal produce that will begin to appear as the days grow progressively longer and warmer.

So be sure to stop by to reacquaint, reconnect, and refill the larder~~~ the season of locally grown is back!

Look for the following:
Specialty jams from White Frost Farm;
Hanging baskets and bedding plants from Dreisbach Greenhouses;
Pasture-raised pork, chicken and beef from Cow-a-Hen Farm;
Raised-straw-bed tended pork, pasture-raised chicken from Beaver Run Farms;
Artisan raw-milk cheeses and grass-fed beef from Stone Meadow Farm;
Artisan breads from Gemelli Bakers;
Early season produce from Green Meadows Farm;
Asparagus and hothouse tomatoes from Luke Weaver;
Traditional baked goods from Stoltzfus Pastries;
Handmade soaps from Sweet Sally's Soaps.


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
May 11, 2012
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)

Visit our website at http://growersmarket.blogspot.com/

Check us out on Facebook

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Seasonal Recipe

Fresh Tortellini with Asparagus, Peas and Mint

Adapted from Fine Cooking Magazine, Recipe by Allison Ehri Kreitler, April/May 2012

Makes/Serves 4 to 6

An easy weeknight one-dish meal that utilizes the best of early spring's bounty.


Ingredients:
1 lb.asparagus, cut into crosswise 1/2-inch pieces
2 medium cloves garlic, minced or pressed
1/2 cup extra-virgin olive oil
1/2 tsp. kosher salt
1/8 tsp. cayenne
1 lb. cheese tortellini
1 cup shelled fresh peas, or 1 cup thawed frozen peas
1/3 cup toasted pine nuts
1/4 cup coarsely chopped mint
2 oz. softened goat cheese
salt & pepper to taste


Directions:

1.Bring 3 quarts well-salted water to a boil in a 6-quart pot.
2. In a large bowl, combine garlic, olive oil, kosher salt, and cayenne pepper.
3. Boil the tortellini, asparagus, and peas together until al dente, about 2 to 3 minutes.
4. Drain the pasta and the vegetables, reserving 1 cup of the cooking liquid, and toss the pasta and vegetables with the garlic-oil mixture.
5. Stir in the pine nuts and goat cheese until the cheese melts into a sauce. Add cooking liquid if necessary to moisten further.
6. Season to taste with salt and freshly ground black pepper, and serve.



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On The Website

Look for our weekly updates, as we continue to welcome vendor inquiries throughout the season.

Check it out at: http://growersmarket.blogspot.com/

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

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Thursday, May 3, 2012

The opening of the Susquehanna Valley Growers Market is fast approaching! Join us for the season's first market Friday, May 11, at Ard's Market, from 2pm to 6pm, as we celebrate a new season of fresh produce, farm-raised poultry and meats, eggs, and other locally produced delights. This year we will set up in the grassy parking area on the east side of Ard's; ample parking will be available to the immediate left as soon as you pull into the Ard's Market entrance off route 45. Though we may still be adding to our vendor list throughout the 2012 season, you can expect to see both new and old faces once again. Some of us are seasonal, some of us will be there every week; but we're all looking forward to seeing you soon!