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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, October 25, 2012

News form the SVGM

Susquehanna Valley Growers' Market
October 25, 2012

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

* * * * *

News From The Market
Tomorrow brings the final Growers Market of the 2012 season. Be sure to come out to Ard's Market for this last market to see your favorite vendors one more time: many of our vendors have winter outlets and venues where they sell their products, and many will take special orders throughout the winter months. It is so much healthier to stay local and sustainable during the cold months ahead, eating humanely raised beef, pork and chicken, and delicious handmade cheeses! Woody Wolfe, of Heart to Hand Ministries will be with us to play his various guitars and render soulful tunes for all of our listening pleasure~ his is a joyful voice that adds a wonderful nuance to our countryside atmosphere. The recipe this week, Pumpkin-Orange Pancakes with Orange Butter, is a comforting, seasonal breakfast, brunch or even supper dish, redolent with the flavors of fall. We want to thank each and every one of you for your support this year, our eighth season~~~we look forward to seeing you all again next spring!
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): Eggs, Broccoli, Cauliflower, Cabbage, Pumpkins
Tarsa Family Farms: Thank you for a wonderful season! See you next year!
Green Meadows Farm: Heirloom Tomatoes, Red Beets, Potatoes, Eggs, Chicken

Susquehanna Valley Growers' Market
October 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

* * * * *

Seasonal Recipe

Pumpkin-Orange Pancakes with Orange Butter

Adapted from Pumpkins and Squashes by Kathleen Desmond Stang (Chronicle Books, 2005)
Makes about 24 3-inch pancakes

If the pancake batter seems too thick, the author suggests adding a little more orange juice. A sophisticated, albeit adult, touch would be to substitute Grand Marnier for some of the orange juice......

Ingredients:

1 large egg
1/2 cup buttermilk
1/2 cup pumpkin or winter squash puree, fresh or canned
1 teaspoon grated orange peel
1/2 cup orange juice
1 tablespoon oil or melted butter
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
Vegetable oil for brushing griddle

Directions:
1. Whisk together the egg, buttermilk, pumpkin puree, orange peel, orange juice, and oil in a large bowl. Combine the flour, cornmeal, sugar, baking
powder, and salt in a medium bowl. Add to the pumpkin mixture and stir until blended.

2. Heat a griddle over medium heat. Brush lightly with oil. Spoon a generous tablespoon of batter per pancake onto the griddle. Cook about
2 minutes on each side, or until browned and cooked through. Continue with remaining batter. Serve the pancakes warm with the Orange Butter and
maple syrup, if desired.

Orange Butter
Makes about 1/2 cup

4 tablespoons (1/2 stick) butter at room temperature
1 cup confectioners' sugar
2 teaspoons grated orange peel

Directions:
Combine the ingredients in a smal bowl. Beat until smooth. Serve at room temperature.
Can be made ahead and refrigerated for up to 5 days.

* * * * *


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, October 18, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 18, 2012

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

* * * * *

News From The Market
The coming week will bring the peak days of autumn's colors, and it also brings the countdown to the final days of the Growers Market. There are just two markets left this season, so be sure to stop out to stock up on meat, poultry, eggs, breads and cheeses, and to take home the last of the late harvest's produce: broccoli, cauliflower, cabbage, beets, and gorgeous pumpkins for Halloween. This week's recipe is Pork Tenderloin with Pears and Ginger Beer Sauce; enjoy the fall flavors!

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): Eggs, Broccoli, Cauliflower, Cabbage, Pumpkins
Tarsa Family Farms: Thank you for a wonderful season! See you next year!
Green Meadows Farm: Heirloom Tomatoes, Red Beets, Potatoes, Eggs, Chicken

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
October 19, 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
Pork Tenderloin with Pears and Ginger Beer Sauce
Adapted from A Well-Seasoned Appetite by Molly O'Neill (Viking, 1995)
Makes/Serves 4 to 6 as a main course

The Seckel pears called for are in season now: a small, slightly spicier pear that adds a wonderful nuance to recipes that balance their sweet flavor with
a savory element, like the pork in this recipe. Think about adding some savory herbs, such as sage, rosemary or thyme, rubbing over the pork before browning
it. Spices such as fennel, cinnamon, ginger, and cardamom would also lend an exotic note to this recipe. Have fun~~

Ingredients:
1 teaspoon olive oil
2 pork tenderloins
2 teaspoons kosher salt
Freshly ground pepper to taste
8 medium red potatoes, quartered
16 Seckel pears, peeled, stemmed, and cored through the bottom

Directions:
1. Preheat the oven to 375 degrees.

2.Heat the oil over medium-high heat in a flameproof and ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper
and place in the pan. Saute until browned on all sides, about 6 minutes. Remove the pork from the pan and se aside. Add the potatoes to the
pan and season with the remaining teaspoon salt and pepper. Roast for 15 minutes in the oven.

3. Add the pears to the pan and roast for 5 minutes longer. Push the potatoes and pears to the side of the pan and place the pork tenderloins in the
center. Roast until pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes, and pears from the pan to a serving
platter; cover with foil to keep warm. Place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the
pan. Reduce to 1/2 cup, about 5 minutes.

4. Cut the pork into 1-inch slices and place back on the platter with the potatoes and pears. Spoon the sauce over, and serve immediately.

* * * * *



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




Thursday, October 11, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 11, 2012

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

* * * * *

News From The Market

This weekend looks like it will bring autumn's first frost, and with it will come the harvesting of the last of the frost-tender crops. The hills are turning beautiful reds and oranges and the countryside is stunningly crisp in the clear sunshine of the season; the air is fresh and cool and perfect for sweatshirts, and biking and hiking paths beg to be used. The Growers market is in the last month of its 2012 season, so be sure to stop by tomorrow! This week's recipe is a rich Cauliflower with Cheese to tame those chilled-bone hunger pangs, and a delicious side dish for a weekend meal~~~ we all look forward to seeing you tomorrow!

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, Broccoli, Cauliflower, Onion, Cabbage, Cut Flowers
Tarsa Family Farms: Fresh Garlic, Granulated Garlic, Garlic Powder, Fennel Seeds, Collards, Kale, a Variety of Peppers, including Hot & Sweet Baby Bells
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, String beans, Red Beets, Potatoes, Eggplant, Eggs, Chicken


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

October 12, 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

Cauliflower with Cheese
Adapted from Feast by Nigella Lawson, (Hyperion 2004)
Makes/Serves 6-8

This really could serve as part of either a vegetarian feast, or a great savory side for a grilled steak or pork chops. It's rich, so a little goes a long way.
Every so often, life and times call for a splurge!


Ingredients:
1 large head cauliflower
2 bay leaves
1 stick butter
2 teaspoons English mustard
1/3 cup all-purpose flour
2 cups milk
3 cups Cheddar, grated, plus 1/2 cup for sprinkling on the top

Directions:
1. Cut the cauliflower into small florets, pout into a saucepan with the bay leaves and cover with cold water. Add a sprinkling of salt and bring to the boil,
then drain and refresh with cold water. Let the cauliflower drain again in a colander, pluck out the bay leaves and discard. When the cauliflower is completely
drained, put into an ovenproof dish in an even layer. You can cover the dish with plastic wrap at this point and leave it to finish later.

2. Preheat your oven to 425 degrees. To make the cheese sauce, melt the butter in a heavy-bottomed saucepan, then whisk in the mustard and flour,
and cook over a gentle heat for about 5 minutes. Whisk in the milk off the heat, and then put it back on the heat and keep stirring until it becomes
really thick and starts to bubble.

3. Sprinkle in the 3 cups grated cheese and stir it over the heat until it has melted ionto the sauce. Check the seasoning, then pour it over the cauliflower
in the baking dish, and scatter the remaining cheese over the top. Bake for 20 minutes, until the cauliflower is hot, the sauce is bubbling, and the cheesy
top is slightly browned.

* * * * *


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


Thursday, October 4, 2012

News from the SVGM

Susquehanna Valley Growers' Market
October 4, 2012

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

* * * * *

News From The Market

With only five more markets left in the 2012 season, be sure to get out to market tomorrow to scoop up the last of the late season produce. Now is the time, also, to stock your freezers with meats and poultry from Beaver Run Farms, Stone Meadow Farm and Cow-a-Hen Farm. It looks like another beautiful golden autumn day is on tap for tomorrow, and Woody Wolfe will be setting a festive atmosphere with his refreshingly eclectic acoustic music. A recipe for a Potato, Sausage, and Kale Frittata makes for a delightfully easy and tasty brunch or supper dish, reflective of the seasonal ingredients you'll find on hand at market right now.

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, Broccoli, Cauliflower, Onion, Cabbage, Cut Flowers
Tarsa Family Farms: Fresh Garlic, Granulated Garlic, Garlic Powder, Fennel Seeds, Collards, Kale, a Variety of Peppers, including Hot & Sweet Baby Bells
Green Meadows Farm: Cut Flowers, Heirloom Tomatoes, String beans, Red Beets, Potatoes, Eggplant, Eggs, Chicken


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
October 5, 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
Potato, Sausage, and Kale Frittata

Adapted from www.FoodandWine.com, recipe by Grace Parisi
Makes/Serves 4 to 6

Local eggs, fresh kale and potatoes, and your choice of fresh local sausage, make this a simple and comforting dish to savor throughout the season.

Ingredients
:
10 large eggs
1/4 cup freshly grated Parmesan
salt & pepper
3 tablespoons + 1 teaspoon extra virgin olive oil
1/2 pound fresh sausage, meat removed from casing if necessary
1 small onion, finely chopped
1 pound potatoes, cut into 1/2 inch cubes
1 bunch kale, leaves removed from stems, stems discarded, leaves coarsely chopped


Directions:
1. Preheat broiler. Put rack 8 inches from broiler element. In a large bowl, beat the eggs together with 2 tablespoons Parmesan, and a
generous amount of salt and pepper.

2. In a well-seasoned (or nonstick) ovenproof skillet, heat 1 teaspoon olive oil; add sausage and onion, and cook until browned and cooked through,
about 5 minutes. Transfer to a plate. Add 2 tablespoons olive oil to the skillet and heat until shimmering. Add potatoes and cook over moderately
high heat stirring occasionally, until crisp and cooked through. Add the kale, season with salt, and cook, tossing, until softened, about 2 minutes more.


3. Add remaining olive oil to skillet with potatoes, and tilt to swirl around sides. Scatter the sausage and onion over the potatoes and kale. Stir the
eggs and add to the skillet. Cook over moderately high heat about 1 minute. Gently lift edge of frittata and tilt the pan, allowing some of the uncooked
eggs to seep underneath. Cook until the bottom and sides are set.

4. Sprinkle the remaining 2 tablespoons Parmesan over the top of the frittata and broil until the top is lightly browned, about 1-2 minutes.

5. Slide frittata from skillet onto a platter, cut into wedges, and serve hot or warm.

* * * * *

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