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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, September 27, 2012

News from the SVGM

Susquehanna Valley Growers' Market
September 27, 2012

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

* * * * *

News From The Market

The colors of fall are beginning to set in as the trees take on a rich golden hue with their hints of evolving oranges and reds, and richly hued garden mums adorn the porches and entrances of homes everywhere. Farmers are harvesting and preparing to cover crop as they approach the end of the growing season. Hopefully lawn-mowing will slow down soon, too! Cabbages, broccoli, cauliflower, potatoes and squashes are appearing at the market; there's still time to enjoy late-season tomatoes. Appetites long for heartier, warmer, even richer food as we all adjust to the cycle of the cooler season, and to this end, this week's recipe, Indonesian Ginger Chicken, satisfies those appetite urges and helps with that seasonal indecision of ,"What am I hungry for?"

We'd like to pass along this announcement of an extremely relevant independent film that will be shown next Tuesday at the Campus Theatre in Lewisburg: Small Farm Rising, a documentary by Ben Stechschulte, the son of Lewisburg's Cathy & Don Stechschulte. Read on, and if you're at all interested in the life of the small farmer, be sure to attend!

Small Farm Rising

A Documentary by Ben Stechschulte
Screening
Tuesday, October 2, at 7:30pm
at the Campus Theatre
in Lewisburg

"Small Farm Rising" is a new film that documents the workings of three small farms in upstate New York. These farms illustrate the reinvention of small-scale agriculture in the United States, specifically in the Adirondack region. The film is revolutionary in the skill with which it portrays the beauty of the daily work of these farmers. While the topic is serious and may be familiar to some audiences, this is a fresh and breath-taking portrait of the future of farming.

The film is low on polemics and high on eye-candy. It will be complemented by an in-depth audience workshop to follow with the filmmaker, (possibly one of the farmers featured in the film), a local farmer and a local foodie.

The screening is part of the Film/Media Series at Bucknell University and the Green Screens Documentary Series. It is cosponsored by the Bucknell University Environmental Center and Film/Media Studies with additional community support.

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, Broccoli, Cauliflower, Cabbage, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant,
Tarsa Family Farms: We will be back next week!



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
September 28, 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
Indonesian Ginger Chicken
Adapted from The Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter, 1999)
Makes/Serves 4 to 6

Delicious and easy to prepare, the combination of fragrant sweet spiciness and rich baking chicken is an updated version of comfort food! Be sure to use locally, humanely and sustainably raised fresh chickens; purchase them from either Cow-a-Hen Farm or Beaver Run Farms tomorrow!

Ingredients:

• 1 cup honey
• 3/4 cup soy sauce
• 1/4 cup minced garlic (8 to 12 cloves)
• 1/2 cup peeled and grated fresh ginger root
• 2 chickens (3-1/2 pounds each), quartered with backs removed (can use parts)


Directions:

1. Cook the honey, soy sauce, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a large,
shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

2. Preheat the oven to 350 degrees.

3. Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temp to 375 degrees.
Continue baking for 30 minutes, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.

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



Thursday, September 20, 2012

News from the SVGM

Susquehanna Valley Growers' Market
September 20, 2012

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

* * * * *

News From The Market

This week's rain ushered in a chill in the breeze that reminds us that fall's official beginning, the Autumn Equinox, is this Saturday. The earlier sunsets and cool crisp nights hold the hint of the impending first frosts, reminding us also of just how fleeting the abundant fresh produce of the growing sweason can seem. Winter squashes are ripening, cool weather greens are reappearing, and the last field-grown tomatoes will be making their way through in the coming weeks. This week's recipe offers a simple and warm way of eating for autumn: Butternut Squash Soup with Sherry and Almonds. Be sure to stop by tomorrow's market; the forecast is brightly sunny and warm!
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): Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Butternut Squash, Onions, Eggs
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Butternut Squash, Carrots, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Peppers, Eggs
Tarso Family Farms: Unique & Heirloom Varieties of Fresh Garlic, Fingerling Potatoes, Baby Beets, Kale, Baby Sweet Peppers, Shallots



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

September 21, 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
Butternut Squash Soup with Sherry and Almo nds

Adapted from The Cakebread Cellars Napa Valley Cookbook by Dolores & Jack Cakebread (Ten Speed Press,2003)
Makes/Serves 4 to 6

Roasting butternut squash concentrates its flavors richly, adding to the intensity of taste in this recipe. Be sure to use a good sherry: never cook with a sherry (or wine for that matter) that you wouldn't drink.

Ingredients:

1 large (3-1/2 to 4 pound) butternut squash, halved and seeded
2 cups water
1 large leek, white part only, halved and thinly sliced
2 tablespoons extra virgin olive oil
1/2 cup plus 1 tablespoon medium-dry sherry
2 tablespoons honey
4 cups chicken stock
1.2 teaspoon kosher salt
1/4 cup sliced almonds
1/2 cup whipping cream
Pinch of freshly grated nutmeg
1 tablespoon chopped fresh chives

Directions:


1. Preheat the oven to 400 degrees. Arrange the squash, cut side down, on a baking sheet. Add the water and bake, uncovered, for 1 hour, or until tender
when pierced with a knife.

2. While the squash is cooking, put the leeks into a large bowl and cover with water. Let sit for 5 minutes to let any sand and dirt settle to the bottom. Scoop
the leeks out of the bowl and drain. Combine with the onion and olive oil in a small stockpot and heat over medium heat. Cook for about 10 minutes, until
tender. Add the1/2 cup sherry and honey. Cook for 1 minute. Add the stock and salt. Scoop the squash out of the skin and add to the stockpot. Cook on simmer
for 20 to 30 minutes, until the vegetables are completely soft.

3. While the soup is cooking, spread the almonds on a baking sheet and bake for 10 minutes, until slightly browned.

4. Transfer the vegetables in the soup and all but 1 cup of the broth into a blender (do this in batches). Put the lid on the blender and remove the vent cover on the top. Cover the vent with a towel to release steam. Puree the vegetables, in batches, until smooth, adding the reserved broth as needed. Return to a saucepan to heat over low heat, and stir in 1/4 cup of the heavy cream and the nutmeg.

5. Whisk together the remaining 1/4 cup cream with the 1 tablespoon sherry in a bowl until soft peaks form.

6. Divide the soup into bowls. Spoon a small amount of the whipped cream onto each serving, sprinkle with a few almonds, and top with the chives.


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



Thursday, September 13, 2012

News from the SVGM

Susquehanna Valley Growers' Market
September 13, 2012

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

* * * * *

News From The Market

As we move through September, late season produce continues to make its appearance at the SVGM produce stands. Beautiful little purple potatoes and golden butternut squash are a couple of the early autumn vegetables you'll see this week at market. The tomatoes are heavily ripe right now, baby eggplants are in colors of white, purple, and green, and red and yellow sweet peppers have been picked in their prime. Along with all manner of meat and poultry products for the grill, are whole chickens for roasting and beef cuts for stewing and chile-making as the evenings cool down. Take advantage of the multitude of fresh sweet vegetables and pick up a soup bone from Stone Meadow Farm: it's time to put on a pot of hot, comforting, yet lightly filling vegetable soup for the weekend's leisurely pace!
A simple recipe for those wonderful little potatoes follows: Warm Potato Salad with Creme Fraiche.

At 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, Heirloom Tomatoes, Melons, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, Corn, Melons, Celery, Onions, Cabbage, Radishes, Broccoli, Lettuce, Eggplant, Basil
Tarso Family Farms: French Green Beans, Fresh Garlic, Fingerling Potatoes, Purple Potatoes, Baby Beets, Kale, Baby Sweet Peppers, Shallots


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
September 14, 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
Warm Potato Salad with Creme Fraiche
Adapted from Chez Panisse Vegetables by Alice Waters (Harper Collins 1996)
Makes/Serves 6 to 8

A simple but luscious and elegant way to showcase the fresh small potatoes of the season; proving that less in a recipe is often the
best way to highlight the quality of wonderful locally grown foods. Freshly chopped rosemary and/or thyme would be a delicious herb
addition to the simmering cream and shallot.

Ingredients:

• 1-1/2 pounds small heirloom potatoes
• 2 shallots
• 3/4 cup heavy cream
• Salt and pepper
• 1/2 cup creme fraiche
• Sherry vinegar

Directions:

1. Boil the potatoes in their skins until tender; drain. When they are cool enough to handle, cut them into 1/4 inch slices.

2. Peel and dice the shallots fine, and put them in a small pan with the heavy cream. Season with salt and pepper and warm gently: the
trick here is to slowly soften the shallots without reducing the cream. When the shallots have softened, take the pan off the heat and stir
in the creme fraiche.

3. When you are ready to serve the salad, put the potatoes i the cream mixture, add a splash or two of the sherry vinegar to taste,
and warm again gently. Correct the seasoning and serve garnished with freshly ground black pepper.

* * * * *

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





Thursday, September 6, 2012

News from the SVGM


Susquehanna Valley Growers' Market

September 6, 2012

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

** * * *

News From The Market


School has officially started, and the shorter days and cooler nights signal the onset of fall. This is usually a busy busy time of year for us all, as the summer draws to a close and the routines of the year settle in. The Growers Market continues through the end of October, and produce remains abundant as the harvest continues. For an easy end-of-summer weekend meal, throw some pork chops, steaks, or chicken on the grill, and accompany it with one of the BEST seasonal pasta dishes ever, Penne with Brie and Tomatoes and Basil. Woody Wolfe, from Heart to Hand Ministries, will be on hand with his wonderful, seemingly endless song list spanning folk to acoustic rock. It's going to be a lovely day, so be sure to stop by to shop and enjoy the music.

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): Baby Eggplant, Peppers, Eggs, Heirloom Tomatoes, Melons, Onions
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, 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

September 7, 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
Penne with Brie and Tomatoes and Basil
Adapted from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins,(Workman Publishing,1979)
Makes/Serves 4-6

This recipe has been adapted for over thirty years, and rightly so--- it is truly one of the best late-summer recipes you'll ever find for pasta. I apologize for the apparent closeness in nature of last week's recipe and this, but this one is even simpler, and arguably more flavorful, and it is the perfect time of year to share it.
The keys to this incredibly easy and leisurely recipe are these: use the best olive oil you can, use only garden-fresh basil and tomatoes, and find a good creamy Brie.
Oh, and be sure to let the sauce marinate at room temperature for at least 2 hours, and up to 4 hours. You'll probably have to cover and hide the bowl from your family....

Ingredients:
3-4 large tomatoes, coarsely cubed
1 pound creamy Brie, rind removed, and cut into 1/2-inch cubes
1 cup fresh basil leaves, torn gently
4-5 cloves garlic, minced
3/4 cup extra virgin olive oil, the best you can find
Freshly ground black pepper
2 teaspoons salt
1 pound penne
Freshly grated Parmigiano-Reggiano

Directions:
1. Combine tomatoes, Brie, basil, garlic and olive oil in a large bowl. Grind a generous amount of black pepper over all, toss gently together, cover and set aside
at room temperature to marinate for at least 2 hours.

2. Cook the penne in a large pot of boiling water with the 2 teaspoons salt until al dente, about 9-11 minutes.
Drain pasta, and add pasta immediately to bowl of Brie and tomatoes, tossing gently until Brie has melted and a creamy sauce results.

3. Serve immediately with fresh Parmesan to pass around.

* * * * *

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