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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, August 30, 2012

News from the SVGM


Susquehanna Valley Growers' Market

August 30, 2012

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

* * * * *

News From The Market

It's Labor Day weekend, that proverbial last weekend of leisurely summer celebration when we gather for picnics and cookouts with friends and family one last time before the stepped up pace of autumn sets in for good. As always, the SVGM will be on hand tomorrow, Friday, to usher in the holiday; be sure to stop by for everything from pork, beef, chicken, hot dogs and hamburger, to corn and tomatoes and onion and peppers. The harvest has been a good one this season, don't miss out!
This week's featured recipe is Fettucine with Fresh Tomato and Herbs, a quick and casual family supper dish for one of this weekend's lower-key evenings.

This week at market:
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): Corn, Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Melons, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Basil
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets, Kale, Baby Sweet Peppers


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

August 31, 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
Fettucine with Fresh Tomato and Herbs

Adapted from The Herbfarm Cookbook by Jerry Traunfeld, Scribner, 2000
Makes/Serves 4

The quintessential summer pasta, made with the juiciest, freshest, local tomatoes, herbs fresh from the garden~~~ it's like a warm tomato salad
tossed with pasta!

Ingredients:
6 quarts water
1 1/2 tablespoons plus 1 teaspoon salt
6 medium to large vine-ripened tomatoes (about 2-1/2 pounds)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/3 cup coarsely chopped fresh flat leaf parsley
1/3 cup torn fresh basil leaves
2 tablespoons coarsely chopped fresh oregano or marjoram
2 Tablespoons coarsely chopped fresh mint
Freshly ground black pepper
1 pound fresh fettucine, or 12 ounces dried
Freshly grated Parmigiano-Reggiano

Directions:
1. Tomatoes. Fill a large pot with the water, add 1-1/2 tablespoons of the salt, and bring it to a boil. Fill a large bowl with cold water.
Drop the tomatoes into the boiling water and cook them for 15 seconds. Scoop them out with a spoon and put them in the cold water.
Slip off the skins, using a paring knife if necessary. Cut them in half through the middle and poke out the seeds with your fingers.
Coarsely dice the tomatoes.

2. Sauce. Heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the garlic and cook gently until it loses its raw fragrance but is not browned,
about 1 minute. Add the tomatoes and toss them in the oil until just warm; don't allow them to simmer. Remove the pan from the heat. Stir
in the herbs and 1/2 teaspoon salt. Taste and season with pepper and additional salt if necessary.

3. Finishing the pasta. Bring the large pot of water back to a rolling boil, add the fettucine, and cook until tender but still firm, 3 to 4 minutes for fresh,
or 7 to 10 minutes for dried. Drain and add the pasta to the tomato mixture in the skillet. Toss until the pasta is evenly coated. Serve it in warmed shallow
bowls. Pass the cheese at the table.

* * * * *


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

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





Thursday, August 23, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 23, 2012

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

* * * * *

News From The Market

We have truly had a simply glorious week of gentle late summer weather; early fall is in the air, the corn is high, and the melons and tomatoes are ripe for picking. We should all take a moment this season and acknowledge just how fortunate we are to have such a bountiful harvest in this year of widespread, devastating drought. Don't take your locally grown and raised food for granted; visit the Susquehanna Valley Growers Market tomorrow, and each Friday through the end of October, and support the farmers who work hard to bring you the best the area has to offer, and enjoy the fortunate harvest we are so lucky to have at our fingertips this year. This week, enjoy two recipes that celebrate, as always, the wonderful products you can find at the SVGM: Tuscan Bread Salad with Heirloom Tomatoes, and Grilled Sirloin Steak with Port Marinade.

This week at market:
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): Corn, Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Melons
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Basil
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets

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

August 24, 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

Tuscan Bread Salad with Heirloom Tomatoes

Makes/Serves 6

A successful bread salad depends upon the highest-quality ingredients at the peak of flavor: juicy, field-fresh heirloom tomatoes, artisan sourdough bread, freshly-picked basil leaves. Be sure to use a good extra-virgin olive oil, and feel free to use either red-wine vinegar or balsamic vinegar--or even a blend of the two.

Ingredients:

1 large loaf good sourdough bread, cut into chunks about 1-1 1/2 inches wide
3 tablespoons olive oil
6 assorted good-size heirloom tomatoes, chunked, save juices (about 3 pounds)
1/2 red onion, thinly sliced
1 cup torn basil leaves
1/2 cup pitted and halved Kalamata olives
1 tablespoon drained capers
1 garlic clove, minced
1/3 cup balsamic or red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
3/4 cup crumbled feta cheese, optional
1/4 cup shaved Parmigiano-Reggiano cheese


Directions:
1. Preheat oven to 300 degrees. In a bowl, toss the bread cubes with the olive oil. Spread on a baking sheet and bake for 7 to 10 minutes, until crisp.
Alternatively, spread the cubes on a baking sheet and allow to dry, uncovered, for about 24 hours.

2. In a small bowl, whisk together the vinegar, extra-virgin olive oil, garlic and capers. Season with a bit of salt and pepper.

3. In a large bowl, toss together the bread, tomatoes and their juices, red onion, basil, Kalamata olives, and feta cheese, if using. Pour the vinaigrette over all, and toss thoroughly. Set aside for about 20 minutes.

4. Taste for seasoning, adding more salt, pepper, oil or vinegar as preferred. Garnish with the shaved Parmigiano, and serve.


Bonus Recipe
Grilled Sirloin Steak with Port Marinade

Adapted from The Vineyard Cookbook by Barbara Scott-Goodman (Welcome Books)

Stone Meadow Farm offers grass-fed beef in many cuts: try using either their sirloin or delmonico for this tasty recipe.

Ingredients:

2 Tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon sugar
1 tablespoon chopped fresh rosemary
4 cloves garlic, thinly sliced
1 cup port
freshly ground black pepper
3 pounds 1-inch-thick sirloin

Directions:
1. For marinade, combine the olive oil, lemon juice, sugar, rosemary, garlic, port, and pepper to taste in a small bowl.

2. Put the steak in a glass or ceramic dish and pour the marinade over it. Cover and refrigerate for at least 4 hours, and up to 8 hours.
Turn the steak occasionally.

3. Prepare a gas or charcoal grill. Grill the steak over medium-hot coals for 4 to 5 minutes a side fro rare and 6 to 7 minutes a side for medium.
Baste several times during grilling with the marinade.

4. Remove the steak to a platter and slice on the diagonal into 3/8-inch slices. Garnish with fresh rosemary sprigs and serve.

* * * * *

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

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





Thursday, August 16, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 16, 2012

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

* * * * *

News From The Market

Summer is winding down with school days only a couple of weeks away, and the weekend is shaping up to be a spectacular one with wonderful temperatures and dry days: perfect for last minute get-togethers and picnics! Now is the time to get to the Growers Market to buy corn, tomatoes, eggplant, and garlic, and everything else you need for those now-precious leisurely outdoor meals. This week's recipe, Spicy Corn Cakes with Smoked Cheese and Chilies, is a great vegetarian entree or side dish.
See you at tomorrow's market!

This week:
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): Corn, Baby Eggplant, Peppers, Eggs
Green Meadow Farm: Cut Flowers, Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets


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
August 17, 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

Spicy Corn Cakes with Smoked Cheese and Chiles

Adapted from Fields of Greens by Annie Somerville (Bantam Books,1993)
Makes/Serves 4 to 6

The flavors of sweet corn, smoky cheese, and fresh chilies make this a summer favorite. Serve with a fresh tomato salsa and perhaps some creme fraiche.
Use more or less jalapenos, depending on their heat and/or personal taste, or experiment with your favorite chile peppers.

Ingredients:
1/2 tablespoon olive oil
1/2 medium-sized red onion, diced, about 1 cup
Salt
3 ears of fresh corn, shaved, about 3 cups kernels
1/4 tsp. cayenne pepper
2 or 3 jalapeno peppers, seeded and thinly sliced
1 tablespoon fresh lemon juice
2 eggs, separated
1 cup ricotta cheese
1/2 cup milk
1/2 cup unbleached all-purpose flour
1 tsp. baking powder
3/4 to 1 cup smoked cheese (Stone Meadow Farm has an excellent smoked cheddar)
Olive oil for the pan

Directions:
1. Heat the olive oil in a large skillet; add the onion and 1/2 tsp. salt. Saute over medium heat until soft, about 5 minutes.
Add the corn and the cayenne; saute for about 5 minutes, until the corn is tender. Add the jalapenos and lemon juice to the
warm corn, transfer to a bowl, and allow the mixture to cool.

2. Beat the egg whites to stiff peaks. In a medium-size bowl, combine the egg yolks, ricotta, and milk. Stir in the flour, 1/2 tsp. salt,
and the baking powder, then add the smoked cheese. Stir the corn into this mixture then fold in the egg whites.

3. Spoon the batter into a lightly oiled skillet over medium-high heat, making 3-inch cakes. Cook for about 3 minutes on each side,
until the cakes are lightly browned. Keep warm in a warm oven until all the cakes are done.

Makes about 24 3-inch cakes.

* * * * *

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

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




Thursday, August 9, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 9, 2012

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

* * * * *

News From The Market

It's still high summer's harvest at this week's market. As we enter August's second week, there is the slightest hint of early autumn in the air: the days are a little shorter, there is a distinct golden glow creeping into the landscape, and the week's cool evenings and mornings are a reminder of this movement of the seasons. Market produce offers everything from fresh garlic to green beans to eggplant to melons, with lots in between, along with an array of locally, humanely raised poultry and meat for your smokers and grills. Stop by for eggs and cheese and breads while you're at it---- this week's recipe, Algerian Eggplant Salad, offers a versatile dish that showcases summer's vegetable bounty.
We look forward to seeing you tomorrow!

This week at market:
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, Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Dreisbach Greenhouses(Paul & Lucy Weaver): Herb plants,Produce, Eggs
Green Meadows Farm: Cut Flowers, Tomatoes, Corn, Melons, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant
Fresh Garlic and Fingerling Potatoes from Michele


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

August 10, 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
Algerian Eggplant Salad
Adapted from The Whole Foods Market Cookbook by Steve Petusevsky & Whole Foods Market Team Members (Clarkson Potter,2002)
Makes/Serves 8

The grilled vegetables in this salad have a sweet, smoky flavor that compliments the lime juice. The exotic spices that flavor this salad are
commonly used in the North African spice mixture called dersa, which is the Algerian equivalent of curry powder. This makes a great entree
salad and may also be used as a sandwich filling. Grab a loaf of your choice from Gemelli Bakers, hollow it out slightly, fill it with the vegetable
mix, and add some sharp cheddar from Stone Meadow Farm, and press the whole thing between two large plates for about an hour before cutting
into serving size pieces.

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tsp. turmeric
1 tsp.cumin
1/2 tsp, crushed red chili flakes
1/2 cup lime juice
8 cloves garlic, minced
1 cup minced fresh cilantro
3 pounds eggplant, peeled & cut lengthwise into 1-inch thick slices
1 pound plum tomatoes, cut in half lengthwise
4 medium green peppers, halved and seeded (can also use red, or a mix of the two)
2 small jalapeno peppers, halved and seeded
Salt to taste

Directions:
1. For marinade, combine the olive oil, turmeric, cumin, red chili flakes, lime juice, garlic, and half the cilantro in a large bowl.
Gently toss to marinate the eggplant, tomatoes, peppers, and jalapeno for at least 30 minutes.

2. Preheat the grill so that you can hold your hand 4 inches above the surface for a count of 4 seconds. Grill all the vegetables for 4 to 5
minutes on each side, until cooked but not mushy. Chill the vegetables completely.

3.Cut the tomatoes into wedges, cut the eggplant and peppers into bite-size pieces, and mince the jalapenos.

4. Gently toss all the vegetables together with the remaining cilantro. Season with salt, and serve chilled or at room temperature.


* * * * *

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

Thursday, August 2, 2012

News from the SVGM

Susquehanna Valley Growers' Market
August 2, 2012

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

* * * * *

News From The Market

It is hard to believe that we are upon the halfway point of this year's market season. The beginning of August brings the reminder that fall is just around the corner, but it also brings a bounty of the freshly harvested produce we look forward to every year. The sun is bright, the breezes are delightful, the fields are green and lush: take some time out of your Friday tomorrow and join us for what is truly a midsummer celebration of local food! Alf Bashore will be with us again, also, with his unique style of folk music. This week's recipe, "Watermelon and Feta Salad," is a delicious and utterly refreshing way to enjoy this favorite fruit of summer.
See you tomorrow!

This week at market:
Beaver Run Farms: Pork, Chicken, Sausage, Bacon, Kielbasa (Smoked & Fresh)
Cow-a-Hen Farm: Chicken, Beef, Pork, Hot Dogs, Fresh Sausage
Stone Meadow Farm: Raw Milk Cheeses, Grass-Fed Beef
Gemelli Bakers: Assorted Freshly Baked Breads
Lucy & Paul Weaver: Farm fresh eggs, produce
Green Meadows Farm: Cut Flowers, Sweet Corn, Beets, Cucumbers, Zucchini, Cabbage, Tomatoes, Lettuce, Melon, Watermelon
And wonderful fresh garlic and petite fingerling potatoes from Michele!


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
August 3, 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
Watermelon and Feta Salad

Adapted from A Facebook post from my friend Ann Keeler-Evans, 2012

The simplicity of this recipe belies its wealth of flavor~~~ garden-fresh mint is essential! This is all done to taste and adjusted according to how much you want to make; be sure to be generous with the mint, however. Be prepared to be amazed~~~~

Ingredients:

Fresh watermelon, seeded, cut up or cubed
Feta cheese
Red onion, thinly sliced
Fresh mint, gently torn into pieces
Juice of 1 fresh lemon, or more, depending on the volume of ingredients
Extra virgin olive oil
Pitted Kalamata olives, optional

Directions:
Put melon, crumbled feta, mint, and onion into a large salad bowl.

Whisk the lemon juice together with an equal amount of olive oil, pour over salad, toss gently. Taste and add more lemon juice/olive oil mixture if necessary.
This is a subtle taste that should lightly balance out the sweetness of the watermelon.

Garnish with the Kalamata olives and serve.

* * * * *

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