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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, July 26, 2012

News from the SVGM

Susquehanna Valley Growers' Market
July 26, 2012

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

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News From The Market
Summer's harvest is in full swing, from organically grown heirloom grains to garlic and zucchini and tomatoes. Now is high season for the Growers Market, so be sure to get out to see us tomorrow to cash in on all the bounty! On hand tomorrow, also, will be Alf Bashore with his wonderful array of folk instruments, providing the perfect background music for your shopping and socializing. This week's recipe is for Grilled Marjoram-Scented Corn: a wonderful simple way to "tweak" the delicious flavor of local fresh corn. When you start with the best local ingredients,
I've found that the simplest recipes tend to enhance the true flavor of those ingredients the most!

This week at market:
Beaver Run Farms: Pork, Chicken, Sausage, Bacon, Kielbasa (Smoked & Fresh)
White Frost Farm: Garlic, Garlic Glaze (aka Garlic Jelly), Shallots, Fresh Chicken Halves, WFF's 2012 Harvest Whole Wheat Flour and Pancake Mix, Wheat Berries, Rye Flour
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Baker: Assorted Freshly Baked Breads
Sweet Sally's Soaps: Handmade Soaps, Lotions, Balms
Dreisbach Greenhouses(Paul & Lucy Weaver): Herb Plants, Bedding Plants, Hanging rsBaskets, Eggs, Produce
Green Meadows Farm: Cut Flowers, Sweet Corn, Beets, Cucumbers, Zucchini, Cabbage, Tomatoes, Lettuce
Three Belle Cheese: Artisan raw goat's milk cheeses


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
July 26, 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
Grilled Marjoram-Scented Sweet Corn

Adapted from The Herbfarm Cookbook by Jerry Traunfeld, (Scribner, 2000)
Makes/Serves 6

Tucking fresh sprigs of herbs inside the husks of the corn allows the flavors of the herbs to beautifully perfume the corn while it cooks. Lemon-thyme is
also a delicious option.

Ingredients:
6 ears fresh sweet corn in their husks
3 tablespoons unsalted butter, softened
24 3-inch sprigs marjoram
Sea salt
Optional: lime wedges

Directions:
1. Preparing the corn. Light or preheat a charcoal or gas grill. Peel back the husks of each ear of corn, trying to make as few tears as possible and
keeping it attached to the ear at the bottom. Remove and discard the silk. Smear 1/2 tablespoon of the butter over each ear and then press the
marjoram sprigs into the butter. Pull the husk back into place to completely cover the kernels. Tear off a piece of the husk about 1 inch wide and tie it around the
end of the ear in a knot to keep the husk firmly closed.

2. Grilling. When the grill is ready, arrange the corn on a rack, and cover the grill. Cook for 10 to 20 minutes over indirect heat, turning the ears from time to time.
The cooking time depends on many factors--- the heat of the grill, the tenderness of the corn itself, and your own preference. Test the corn by piercing a
kernel with the tip of a paring knife--it should go in easily but still have some "pop" to it. As it grills, the husks will brown and blacken and they maty split apart in
places and expose the kernels, but the corn will be fine. If the husks catch on fire when you lift the lid to turn them, replace the lid right away.

3. Serving. The grilled ears look beautiful when you present them on a platter in their husks, though you may want to husk the corn in the kitchen before serving---
simply arrange the sprigs of marjoram as a garnish. Pass the salt and lime wedges with the corn.

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

Pass the email along! To subscribe to the weekly email reminder, send an email with the subject header "Subscribe SVGM" to svgmarket@gmail.com.

Thursday, July 19, 2012

News from the SVGM

Susquehanna Valley Growers' Market
July 19, 2012

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

* * * * *

News From The Market
A gentle weather day tomorrow should bring you all out to the market to herald the beginning of our local sweet corn and field-grown tomato season!
The first harvests of these long-awaited midsummer vegetable treats will be on hand from Green Meadow Farm, so get there early to ensure your purchase.
How about throwing some ribs on the grill to complement the bountiful produce becoming available? This week’s recipe is for a delicious, down-home version of pork spareribs: Barbecued Chile-Marinated Spareribs. Spareribs come from the belly of the pig and are full of succulent flavor; they are sold in slabs, and lend themselves wonderfully to finishing off on the grill after an initial cooking and marinating time. Beaver Run Farms sells both pork spareribs and country-style ribs. Country style ribs are generally meatier than spareribs, and are usually sold as individual ribs; they can be prepared in much the same way.
Also, our dear friend Woody Wolfe, of Heart to Hand Ministries, will be with us, guaranteeing a music-filled afternoon of classic acoustic tunes.
Look forward to seeing you there!

This week at the market:

Beaver Run Farm: Straw-bed fresh pork, sausage, kielbasa & bacon, fresh chicken
Cow-a-Hen Farm: Fresh chicken, beef, pork, sausage, bacon, hot dog
Stone Meadow Farm: Handcrafted raw-cow's milk cheeses, grass-fed beef
Sweet Sally's Soaps: Handcrafted soaps, creams, and balms
Gemelli Bakers: Artisan Italian and rustic breads and baked goods
Three Belle Cheeses: Handcrafted raw goat's-milk cheeses
Dreisbach Greenhouses by the Weavers: Herb and flower plants, eggs, produce
Green Meadow Farm: Cucumbers, zucchini, red beets, string beans, Hungarian peppers, onions, potatoes, carrots, sweet corn, tomatoes


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
July 20, 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

Barbecued Chile-Marinated Spareribs
Adapted from The Gourmet Cookbook, edited by Ruth Reichl,(Conde Nast,2004)
Makes/Serves 6

These ribs are fall-apart tender.......

Ingredients:
6 pounds pork spareribs racks
8 dried New Mexico chiles, stems discarded, chiles rinsed and torn into pieces (including seeds)
3/4 boiling water
1/2 cup ketchup
2 garlic cloves
1/2 cup cider vinegar
3 Tablespoons packed brown sugar
2 tsp. salt
3 tablespoons tequila
1/2 cup vegetable oil
1/2 tsp. ground cumin
1/8 tsp. ground allspice

Directions:

1. Put spareribs in an 8-10 quart pot, add 5 quarts water, and bring to a boil. Reduce heat and simmer,
skimming froth, for 50 minutes. Drain ribs well and pat dry, then transfer to a shallow baking pan.

2. Combine remaining ingredients in a blender and puree until smooth, about 2 minutes. Coat spareribs all over
with 1 cup chile sauce. Transfer 1/2 cup remaining sauce to a small bowl for basting, and transfer remaining 1 cup sauce
to another bowl. Refrigerate both until ready to use. Cover ribs and marinate, refrigerated, for at least 8 hours.

3. Bring spareribs to room temperature about 30 minutes ahead of final cooking time.

4. Grill ribs on a gas or charcoal grill, over moderate heat, covered, turning occasionally, and basting frequently with reserved 1/2 cup chile sauce
during last 15 minutes of cooking, until tender, about 35 minutes total. Transfer ribs to a platter and let stand, loosely covered with foil,
for 5 minutes.

5. Meanwhile, reheat reserved 1 cup chile sauce. Serve with ribs.

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On The Website
Weekly updates, archived blogs and recipes

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.

Thursday, July 12, 2012

News from the SVGM


Susquehanna Valley Growers' Market

July 12, 2012

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

* * * * *

News From The Market
The hot tempratures of the past few weeks have persisted, but the evenings are wonderfully refreshing with a coolness and breeziness that calls for outdoor dinners on porches and decks and picnic tables. Minimize the heat of cooking by throwing all you can on the grill: meats and poultry, fish, vegetables like zucchini and onions and potatoes with oil and herbs in foil, even slices of good bread~~~ verything seems to taste better on the grill, and cookiing feels like hanging out instead of a mundane chore.
Get all you need for these summertime repasts at the market tomorrow, and refresh yourself before, during and after with this week's cooling recipe for Rosemary-Mint Lemonade.
This week:
Beaver Run Farm: Straw-bed fresh pork, sausage, kielbasa & bacon, fresh chicken
White Frost Farm: fresh garlic, shallots, red beets, carrots, potatoes, mint; eggs; pastured chicken halves raised on organic non-Gmo feed
Luke Weaver: Hydroponic hothouse tomatoes
Cow-a-Hen Farm: Fresh chicken, beef, pork, sausage, bacon, hot dogs
Stone Meadow Farm: Handcrafted raw-cow's milk cheeses, grass-fed beef
Sweet Sally's Soaps: Handcrafted soaps, creams, and balms
Gemelli Bakers: Artisan Italian and rustic breads and baked goods
Three Belle Cheeses: Handcrafted raw goat's-milk cheeses
Dreisbach Greenhouses by the Weavers: Herb and flower plants, eggs, produce
Green Meadow Farm: Cucumbers, zucchini, red beets, string beans, Hungarian peppers, onions, potatoes, carrots, 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

July13, 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

Rosemary Mint Lemonade
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, (Scribner,2000)
Makes about 1 1/2 quarts

Play with flavor by varying the herbs: try lavender, basil, or scented geranium leaves.

Ingredients:
1/2 cup sugar
6 cups water
3 4-inch sprigs rosemary
3 4-inch sprigs mint
1/2 to 3/4 cup freshly squeezed lemon juice

Directions:
1. Syrup. Bring the sugar and 2 cups of the water to a boil. Add the rosemary and mint sprigs, cover, and remove from the heat. Let the syrup steep for at least
30 minutes.

2. Finishing. Strain the syrup into a pitcher. Stir in 1/2 cup lemon juiice and the remaining 4 cups water. Taste and add more lemon juice to taste.
Refrigerate until thoroughly chilled.

3. Pour into tall glasses over ice and garnish with fresh mint.


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Thursday, July 5, 2012

News from the SVGM

Susquehanna Valley Growers' Market
July 5, 2012

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

* * * * *

News From The Market

Hot hot hot--- seems to be the name of the game this holiday week! Summer produce continues to flower and flourish, with zucchini and string beans and cucumbers and much more making their appearance at market this week. Fresh garlic is being harvested, and if you've not had the opportunity to use impeccably fresh garlic in your recipes, now is the time to try it: plump, juicy cloves which chop or crush beautifully to add a zest to fresh pasta or vegetable sautes. To beat the heat, this week's recipe is for an herb and vegetable-filled Green Gazpacho, a chilled chunky soup to refresh and nourish the soul when any and everything cold is what you crave.

Also, folk-musician Alf Bashore will be on hand, playing his mandolin and assorted other instruments for your listening and shopping pleasure.

Beaver Run Farm: Straw-bed fresh pork, sausage, kielbasa & bacon, fresh chicken
White Frost Farm: fresh garlic; pastured chicken raised on organic non-Gmo feed
Luke Weaver: Hydroponic hothouse tomatoes
Cow-a-Hen Farm: Fresh chicken, beef, pork, sausage, bacon, hot dogs
Stone Meadow Farm: Handcrafted raw-cow's milk cheeses, grass-fed beef
Sweet Sally's Soaps: Handcrafted soaps, creams, and balms
Gemelli Bakers: Artisan Italian and rustic breads and baked goods
Three Belle Cheeses: Handcrafted raw goat's-milk cheeses
Dreisbach Greenhouses by the Weavers: Herb and flower plants, eggs, produce
Green Meadow Farm: Cucumbers, zucchini, red beets, string beans, Hungarian peppers, onions, potatoes, carrots, 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

July 6, 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

Green Gazpacho
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, (Scribner, 2000)
Makes/Serves 6 to 8

There are many versions of gazpacho in Spain. This one, full of not only vegetables but also handfuls of fresh herbs, still has that refreshing saladlike
quality of the familiar raw tomato soup-- and it's beautifully green!

Ingredients:
4 slices white bread, crusts removed, about 4 ounces
2 large cucumbers, peeled and seeded
1 large green bell pepper, halved and seeded
2 cloves garlic
3/4 teaspoon salt
Several dashes Tabasco sauce
3 Tablespoons sherry vinegar or tarragon vinegar
1/4 cup fruity extra-virgin olive oil
1/4 fresh mint leaves
1/4 cup fresh flat-leafed parsley leaves
1/4 cup coarsely chopped cilantro
1/2 cup ice water
Freshly ground black pepper
Garnish: 3 Tablespoons mixed chopped mint, parsley and cilantro

Directions:
1. Bread: In a large bowl, pour cold water over the bread to cover and let it soak for 5 minutes. Drain the bread and lightly press out the excess water.

2. Pureeing the soup: Put the bread in a blender or processor. Coarsely chop 1 of the cucumbers and half the green pepper and add them to the blender along with the garlic, salt,
Tabasco, vinegar, oil and herbs. Puree on high speed until as smooth as possible and uniformly green. Blend in the ice water. Pour the soup into a medium bowl or container.

3. Finishing the soup: Finely chop the remaining cucumber and green pepper and stir them into the soup. Taste and season with black pepper and additional salt if needed.
Cover and refrigerate until thoroughly chilled. Serve the soup in small bowls and garnish with the chopped herbs.

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