.

Welcome!

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, June 21, 2012

News from the SVGM

Susquehanna Valley Growers' Market
June 21, 2012

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

* * * * *

News From The Market


The heat is on today, but tomorrow is going to be another brilliant early summer day at the market. Everyone is starting to move outside as the sun goes down for dinner; turn off the stoves, and turn on the grills! Stock up on burgers, chops, ribs, hotdogs, sausages, and chicken to marinate or rub with cajun spices before barbecuing over that flame--- it is all available here, at the Susquehanna Valley Growers Market. Gather the ever-growing varieties of produce at our vendors' stands to offer the freshest side dishes and salads to compliment your barbecue, and you're off and running! Make ahead a sweet and Simple Beet Soup, a recipe contributed by Cathy Kelley of White Frost farm; this super-easy soup showcases the best of the early beets that are in, and shows that when you work with the very best produce available, only a minimum number of ingredients are needed to transform them into something spectacular. Moroccan Spiced Carrots are an easy way to dress up the delicious young carrots available now.
The intrepid Woody Wolfe will be with us tomorrow, offering his incredible wide-roving repertoire in this beautiful acoustic outdoor setting; come to shop, and listen, and socialize--- we are looking forward to seeing you!


Beaver Run Farms Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)
White Frost Farm Carrots, Swiss Chard, Red Beets, Onions, WFF Whole Wheat Flour and Pancake Mix, WFF Whole Wheat Coffeecake, Jams/Jellies/Preserves, Kombucha, Mint
Cow-a-Hen Farm Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm Raw Milk Cheeses, Beef
Gemelli Bakers Assorted Freshly Baked Breads
Sweet Sally's Soaps Handmade Soaps, Lotions, Balms
Dreisbach Greenhouses(Paul & Lucy Weaver) Herb plants, Bedding Plants, Hanging Baskets, Eggs
Green Meadows Farm Flowers, Peas, Beets, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Rhubarb

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

June 22, 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
Simple Beet Soup
Contributed by Cathy Kelley, White Frost Farm
Makes/Serves 4

Super easy for those lazy days of summer! This easy soup brings out the exquisite sweet flavor of beets. Be sure to use water, not stock.

Ingredients:
6 medium beets
4 tablespoons butter or ghee
1 quart filtered water (do not use stock)
sea salt or fish sauce, and Pepper
2 tablespoons finely chopped chives
creme fraiche

Directions:
Peel beets, chop coarsely, and saute very gently in butter for 1/2 hour or until tender.

Add water, bring to a boil and skim. Simmer about 15 minutes. Puree soup with handheld blender.

Season to taste, ladle into heated bowls, and serve with creme fraiche and chives.

* * * * *

Moroccan Spiced Carrots

Adapted from Matthew Kenney's Mediterranean Cooking,Chronicle Books, 1997

Dress up your dinner with these lively spiced carrots.

Ingredients:

2 Tbsp. toasted pine nuts
12 medium carrots, trimmed, peeled, and cut diagonally into 1/8-inch slices
1/2 tsp. kosher salt
1 Tbsp. honey
4 tsp. fresh lemon juice
12 Moroccan or other black oil-cured olives, pitted and chopped
1 1/2 tsp.ground cumin
1 Tbsp. chopped cilantro
2 tsp. chopped fresh mint

Directions:
Put the olive oil in a skillet large enough to hold the carrots in 1 layer. Cook the carrots over high heat for about 3 minutes.
Lower the heat to medium and cook for 2 minutes more, or until the carrots are tender and golden brown. Gently shake the
pan to cook evenly. Add the salt.

Put the carrots in a colander to drain. Transfer carrots to a mixing bowl. Add the honey, lemon juice, olives and cumin and mix together.

Cool to room temperature, and mix in the cilantro, mint and pine nuts. Serve at room temperature.


* * * * *

Thursday, June 14, 2012

News from the SVGM

Susquehanna Valley Growers' Market
June 14, 2012

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

* * * * *

News From The Market


Wow-- we are experiencing some absolutely glorious days this week, and it looks as if the sunshine and perfect temperatures will continue through the day for the market tomorrow.
Fresh beets and swiss chard are hitting the stands, as well as young onions, peas and snap peas, cabbage and broccoli, and salad makings.Swiss Chard with Beets, Feta and Pine Nuts is a fresh, colorful way to enjoy some of the market bounty, and you'll find the recipe at the end of this newsletter. Grilling should end up being a major pastime this weekend, so stock up on meats and poultry and just about everything else you will need to round out your farm-fresh, local meal!

Beaver Run Farms: Pork, Chicken Sausage, Bacon, Kielbasa (Smoked & Fresh)

White Frost Farm: Swiss Chard, Red Beets, Onions, WFF Whole Wheat Flour and Pancake Mix, WFF Whole Wheat Coffeecake, Jams/Jellies/Preserves, Kombucha, Mint

Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage

Stone Meadow Farm: Raw Milk Cheeses, Beef

Gemelli Bakers: Assorted Freshly Baked Breads

Sweet Sally's Soaps: Handmade Soaps, Lotions, Balms

Dreisbach Greenhouses(Paul & Lucy Weaver): Herb plants, Bedding Plants, Hanging Baskets, Eggs

Green Meadows Farm: Flowers, Snap Peas, Peas, Beets, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Rhubarb


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

June 15, 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

* * * * *


Seasonal Recipe
Swiss Chard with Beets, Feta and Pine Nuts

Adapted from Food to Live By and Bon Appetit, December 2005
Makes/Serves 4-6

Swiss chard is one of the loveliest vegetables in the garden. Here, the slight bitterness of the chard is tempered by the sweetness of the beets and raisins;
just the right amount of saltiness is added by the feta.

Ingredients:
1 bunch Swiss chard, (about 1 pound)
1 bunch beets
2 Tablespoons Olive Oil
3 Tablespoons minced shallots
Grated zest of 1 lemon
1/4 cup raisins
1/2 cup toasted pine nuts
Salt and freshly ground pepper
Crumbled feta cheese

Directions:
Preheat oven to 400 degrees. Wash the beets; cut off their green tops leaving about an inch of stem. (The greens can be sauteed with the chard if desired.)
Put the beets in a baking pan with a splash of water; cover tightly with foil and bake about 45 minutes to an hour, until they can be easily pierced with a sharp knife.
Allow to cool. Peel, then dice into 1/2 inch cubes.

Rinse the chard and cut or tear the leaves off the ribs. Cut the ribs into 1/2 inch dice, set aside. Stack the leaves and slice into 1/2 inch strips.
Set both aside separately.

Heat the olive oil over medium heat in a large heavy pot or deep skillet. Add the shallots and chard ribs and cook, uncovered, until soft, about 5 minutes.

Add the chard leaves and cook, stirring frequently, about 1 minute. Add 2 Tablespoons water, most of the lemon zest, and raisins. Cover the pot and cook, stirring occasionally until the chard is tender and the water has almost evaporated, 4 to 8 minutes. Add an additional splash of water if necessary.

Remove the pot from the heat and stir in the pine nuts and salt and pepper to taste.

Turn onto a serving platter; top with the roasted beets and feta and serve.

Thursday, June 7, 2012

News from the SVGM

Susquehanna Valley Growers' Market
June 7, 2012

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

* * * * *

News From The Market
Tomorrow looks like it could be the nicest day of this week thus far: 80 degrees and sunny--- what better reason to stop out to the market could there possibly be? Each week continues to bring forth late spring and early summer's best in the way of fresh produce, and the best of the rest in cheeses, meats, poultry, and eggs. There are bedding plants to continue to plant, and the enticingly sweet smells of artisan soaps, creams and balms.
At market this week:
Beaver Run Farms: pastured chicken, pork, sausage, and bacon from pigs raised humanely and cleanly in raised straw beds
White Frost Farm: swiss chard, garlic scapes, whole wheat flour and pancake mix, jams & jellies, and Cathy's scrumptious whole wheat coffeecake.
Cow-a-Hen Farm: Pastured chicken, pork and beef
Stone Meadow Farm: Raw cow's milk cheeses, fresh beef
Gemelli Bakers: freshly baked Italian country and artisan breads
Sweet Sally's Soaps: handmade soaps, creams and balms
Three Belle Cheeses: raw goat's milk cheeses
Dreisbach Greenhouse: hanging baskets & bedding plants, herbs, fresh eggs
Green Meadow Farm: Lettuce, spinach, radishes, carrots, onions, rhubarb


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
June 8, 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
Pasta with Swiss Chard and Bacon
Adapted from Bon Appetit, 2008
Makes/Serves Six

The perfect way to quickly saute a fresh pasta meal in the evening~~ try substituting sausage for bacon, adding spinach in with the chard, using some garlic-- even try throwing in a handful of raisins!

Ingredients:
1 pound linguine
12 ounces bacon, cut into 1/2 inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches swiss chard, stemmed, roughly chopped (about 12 cups)
1 Tbsp. good quality balsamic vinegar
3 Tbsp. good quality extra-virgin olive oil
2/3 cup grated Parmesan cheese

Preparation:

Cook linguine in large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, cook bacon in heavy large skillet over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain.
Drain all but 2 tablespoons bacon drippings from skillet. Add onions and saute over medium-high heat until softened, about 7 minutes.
Add swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes.
Sprinkle vinegar over, cook 1 minute.
Add linguine and oil to sauce in skillet and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.


On The Website
Weekly updates, archives, recipes


* * * * *

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