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Welcome!

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 24, 2013

News from the SVGM

News From The Market
The weather has taken a decidedly cooler turn this week, with early morning frosts and heaters turned on and wood fired up. It seems an appropriate time to be winding down the market season, and indeed,
tomorrow's Growers Market will be our final one of 2013. We want to thank each and every one of you who has shared in this market season with us; your ongoing support of the SVGM is what continues
to strengthen this market each season. We look forward to returning to serve you in May of 2014.

I also want to take a moment to thank our vendors and farmers for their incredible products, and their continuing commitment to bring you the highest quality and most sustainably produced local
foods and artisan goods possible. Please, while you're at market tomorrow, take your own moment to thank them: they are truly a group of strong people with passion and the highest integrity!

This week's recipe, "Sour-Cherry Stuffed Duck Breasts with Thyme," is an easy and savory way to use Muscovy duck breasts, available from Tarsa Family Farms. Accompany them with mashed sweet potatoes
and a freshly steamed or roasted vegetable or two, and you have the main course for an elegant autumn dinner!

See you tomorrow~~~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes, pumpkins, kale, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, zucchini, carrots, broccoli, cauliflower, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, dahlias, fresh lamb
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples

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 25, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvd., Lewisburg
Look for our signs along routes 192 & 45

Check us out on Facebook

* * * * *

Seasonal Recipe
Sour-Cherry Stuffed Duck Breasts with Thyme
Adapted from Food & Wine, November 2013
Makes/Serves 8 to 10

Ingredients:
Four 1- to 1 1/4 pound whole boneless Muscovy duck breasts, skin scored in a crosshatch pattern
Kosher salt
2 tablespoons unsalted butter
1 small shallot, minced
1 cup dried sour cherries (6 ounces)
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/4 cup finely chopped parsley
1 1/2 tablespoons chopped fresh thyme
Freshly ground pepper

Directions:
1. Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.

2. Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.

3. Preheat the oven to 400 degrees. Set the duck skin side down on a work surface. Spread the cherry stuffing evenly over the duck breasts. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make four neat roasts.

4. Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.

5. Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118 to 120 degrees. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the twine. Thinly slice the roasts crosswise and serve.

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




Thursday, October 17, 2013

News from the SVGM

News From The Market
The weather has remained glorious though the days are getting shorter, and a cool down is right around the corner. The profile of the surrounding fields is changing, too, as the farmers' high season
of harvest is underway. There are just two more Growers Markets remaining, and produce is still bountiful, so make sure you stop out tomorrow to get your local food fix! Be sure to talk with your favorite vendors to see where you might be able to find them throughout the late fall and winter: their products are often still available beyond the SVGM season. Our recipe, Triple-Cheese Curried Cauliflower Gratin, makes the most of this autumn cruciferous veggie-- enjoy it as a side dish or an entree.
Woody Wolfe will be making his final season appearance tomorrow~~~ we've been incredibly fortunate to have had him with us throughout this market season. Woody brings a joy and celebratory feeling to the SVGM each and every time he plays. We are so very grateful to him for his upbeat energy and tireless singing!

We look forward to seeing you tomorrow!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes, pumpkins, kale, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, zucchini, carrots, broccoli, cauliflower, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, dahlias, fresh lamb
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples


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 18, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs along routes 45 & 192

Check us out on Facebook

* * * * *

Seasonal Recipe
Triple-Cheese Curried Cauliflower Gratin

Adapted from Food and Wine Magazine, recipe by Sang Yoon (November Issue, 2013))
Makes/Serves 12

Vadouvan, the spice used in this recipe, is a curry spice blend flavored with dried shallots and garlic. It and the fresh curry leaves called for are available from spicehouse.com.

Ingredients:

3 cups heavy cream
1/4 cup vadouvan
3 tablespoons finely chopped fresh curry leaves
1 teaspoon chopped garlic
Salt and freshly ground white pepper
6 ounces Cantal cheese, shredded
6 ounces Emmenthal cheese, shredded
3/4 cup freshly grated Parmigiano-Reggiano cheese (2 1/2 ounces)
Extra-virgin olive oil for brushing
2 pounds potatoes of your choice, sliced 1/8 inch thick
1 head cauliflower (2 1/2 pounds)--halved lengthwise, cored and sliced 1/8 inch thick, crumbled pieces reserved
1 large white onion, very thinly sliced

Directions:
1. In a medium saucepan, combine the cream with the vadouvan, curry leaves and garlic and bring to a simmer. Let stand off the heat for 15 minutes to infuse.
Generously season with salt and white pepper.

2. Preheat the oven to 350 degrees. In a bowl, mix together all three cheeses. Lightly brush a 7-quart casserole with olive oil. Arrange one slightly overlapping layer of
potatoes in it followed by one layer of the cauliflower (including the crumbles). Scatter some of the onion on top and sprinkle with 3/4 cup of the cheese. Drizzle with 1/2 cup
of the vadouvan cream. Repeat the layering 3 more times with the potatoes, cauliflower, onion, cheese and cream. Pour the remaining cream mixture all over the top.

3. Cover with foil and poe a few holes in it. Bake the gratin for 1 1/2 hours, until tender. Uncover and cook for 30 minutes longer, until the cream has been absorbed and the gratin
is golden brown on top. Let stand for 20 minutes before serving.

* * * * *

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



Thursday, October 10, 2013

News from the SVGM

News From The Market
The countdown begins, and only three more markets are left this season. Fall has finally kicked in with its invigorating briskness, and it truly is the most fun time of year to visit the Growers Market.
Fall means harvest, and harvest means bounty~~~and this should give rise to a celebration of the amazing foods and products these local growers and farmers and artisans have provided you with
this year. Come show your appreciation; nourish yourselves and your loved ones with the goodness only local can provide. The week's recipe, Calvados Apple Custard Tart, celebrates the remarkable flavor of the local,
seasonal fresh apple, abundantly available from O'Hara Orchard at the SVGM. See you tomorrow!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps some peaches, plums


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 11, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on routes 192 & 45

Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Calvados Apple Custard Tart

Adapted from Chez Panisse Fruit by Alice Waters (Harper Collins, 2002)
Makes/Serves 9

A lovely, subtly flavored, not-too-sweet tart which makes delicious use of the season's fresh apples. The quality of the apple is paramount to the flavor of this dessert.
Use a fresh apple that is crisp and fairly tart, such as Winesap, Cortland, or Jonagold.

Ingredients:
1 3/4 pounds apples
2 tablespoons unsalted butter
1/4 cup plus 2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
5 tablespoons Calvados
1 prebaked 11-inch tart shell
2 egg yolks
2 tablespoons plus 2 teaspoons unbleached all-purpose flour
2/3 cup heavy cream
1/4 teaspoon salt
Powdered sugar for dusting

Directions:

1. Preheat the oven to 350 degrees.
Quarter, core, peel and cut the apples into 1/4-inch thick slices. You should have about 5 cups.

2. Melt the butter in a large saute pan over medium heat. Add the apples, 2 tablespoons sugar, and the cinnamon and cook for 12 minutes, until
the apples are tender. Add 2 tablespoons Calvados and warm before igniting carefully-- it will flame up, so stand back while doing this. Once the fire has
burned out, arrange the cooked apples evenly in the bottom of the prebaked tart shell.

3. In a mixing bowl, beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow and forms a thick ribbon when dropped from the beater.
Add the flour, cream, 3 tablespoons Calvados, and salt. Whip this mixture until it is thick and holds soft peaks. Drizzle the custard over the apples
and spread evenly over the top. Bake for 15 minutes; dust the top with powdered sugar. Bake the tart another 10 minutes or so, until the top is golden brown.
Let cool 1/2 hour before serving.

* * * * *


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



Thursday, October 3, 2013

News from the SVGM

News From The Market
It's October, and that means we have entered the final month of the 2013 Growers Market season. The frosts have been staved off by the unseasonably warm temperatures of this past week, so you can still find tomatoes and summer squashes and other tender summer crops at our stands. And the fall crops are in full swing~~~ look for potatoes and garlic and apples and pears, squashes and pumpkins, and lettuces and greens.
Don't forget in your shopping planning that the market also offers delicious local meats and poultry, cheeses, and wonderfully-scented goat's milk soaps of all kinds. Our weekly recipe today is Fettuccine with Kale and Sausage, an incredibly easy and lightly hardy pasta that is perfect for this time of year when the cooler temperatures give kale and other greens a fresh sweetness they don't have in warmer temps.
Only three more markets left after this week~~~don''t miss them: winter can feel awfully long!
This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps some peaches, plums



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 4, 2013
2pm - 6pm
Brook Park Farm
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on routes 45 & 192!

Check us out on Facebook

* * * * *

Seasonal Recipe
Fettuccine with Kale and Sausage

Adapted from Gourmet, on epicurious.com (March, 2006)
Makes/Serves 4-6 main course servings

This is a great basic recipe. I always add a few cloves of minced garlic in while cooking the sausage, and often throw in a handful of sliced fresh red peppers, too. Use the best quality sausage
you can find: both Beaver Run Farm and Cow-a-Hen Farm offer superb choices in pork sausages, fresh and smoked.If you use a smoked sausage, just slice it down and give it a quick browning
in the olive oil before adding the kale. In my book, nothing beats a good, spicy pork sausage! You can also substitute swiss chard for the kale; chop up all the chard stems and use them if you do!

Ingredients:
3 tablespoons olive oil
1 pound hot turkey or pork sausage, casings discarded and sausage crumbled
1/2 pound kale, tough stems discarded and leaves coarsely chopped
1/2 pound dried fettuccine
2/3 cup chicken broth
1 0z. finely grated Pecorino Romano (1/2 cup) plus additional for serving

Directions:
1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, about 5-7 minutes.

2. Meanwhile, bring a 6-quart pot of salted water to boiling, and cook pasta in it until al dente. Reserve 1 cup of the pasta-cooking water, then drain pasta in a colander.

3. While pasta cooks, add kale to the sausage and saute, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet,
then add pasta and 1/2 cup of cooking water to skillet, tossing until combined. Stir in the cheese and toss, and add a little more water if desired to thin, or finish with a tablespoon
of extra-virgin olive oil.

4. Serve immediately, with additional cheese.

* * * * *

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




Thursday, September 26, 2013

News from the SVGM

News From The Market
With picture-perfect days of warm sunniness and cool clear nights, we're off to a beautiful start this autumn. There's a warm golden hue to the fields and the gardens, and the ridges are beginning to turn
orange and red already. We've had near-frosts and scattered frosts~~~ soon the last of the field tomatoes and peppers and summer squashes will be picked. But the abundance of fall's harvest eases this knowledge: our growers' stands are full of pumpkins of all kinds, greens, potatoes, winter squash, sweet potatoes, carrots, beets and luscious freshly picked apples. Fresh meats and poultry for your grill and oven await you, and delicious cheeses are waiting to be melted into risottos and frittatas and over crusty bread. The SVGM knows how to fill your autumn appetite! This week's recipe, Lentil and Pumpkin Sun-dried Tomato Salad, is a deliciously different way to use sweet pumpkin. We also have the rousing guitar sounds of Woody Wolfe tomorrow to add to the festive feel of the fall's bountiful displays. Come to shop, come to listen, come to see your friends~~
There are just five markets left in this 2013 season, so be sure to stop by Fridays, from 2-6pm, tomorrow through the end of October.
This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, butternut squash, sweet potatoes, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, sweet potatoes, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps some peaches, plums

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 27, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs at Routes 45 & 192

Check us out on Facebook

* * * * *

Seasonal Recipe
Lentil and Pumpkin Sun-Dried Tomato Salad
Adapted from Pumpkins and Squashes by Kathleen Desmond Stang (Chronicle Books, 2005)
Makes/Serves 8-10

This salad is great for a potluck or picnic. Or it can be a vegetarian entree. It is important not to overcook the lentils: they should still have some "tooth."
A tasty option is to substitute dried cranberries or cherries for the sun-dried tomatoes.

Ingredients:
1 pound small green or brown lentils
1 medium yellow onion, chopped
1 carrot, shredded, optional
5 cups water
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground pepper
1 1/2 pounds (1/1/2 cups) peeled, diced pumpkin or butternut squash
3 tablespoons olive oil
1/4 cup balsamic vinegar
8 sun-dried oil-cured tomatoes,snipped into pieces
2 ounces (1/2 cup) diced feta cheese
1/2 cup minced green onion tops, chives, flat-leaf parsley, and basil or oregano

Directions:

1. Into a saucepot, add the lentils, onion, carrot, water, garlic, thyme, bay leaf, and salt and pepper, to taste. Cover and simmer for 20-25 minutes, or until lentils are
just slightly crunchy. Remove bay leaf.

2. Meanwhile, put the pumpkin in a microwaveable dish, cover with plastic wrap, and microwave 10 minutes, or until just cooked through. Or steam the pumpkin over
simmering water for 15 minutes, or until tender. Toss with 1 tablespoon of the olive oil. Drain the lentils and put into a large bowl. Add a mixture of the vinegar, the remaining
2 tablespoons olive oil, and salt and pepper tot aste. Stir in the pumpkin and tomatoes. Sprinkle with feta and herbs. Chill 1 hour or up to 1 day before serving.

* * * * *

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




Thursday, September 19, 2013

News from the SVGM


News From The Market

Welcome to the segue season between late summer and early autumn: the time of wildly fluctuating temperatures during the daylight hours, and cooler evenings~~some of them downright cold~~that beg the questions, fire or not? heat on or not? Somehow, in these "tween" weeks, my house always feels cold inside, even when it's seventy-five outside. And trying to figure out what I want to eat is nearly impossible: is it cold enough for soup and chili? Salad and the grill?
I do know, for sure, that this bountiful early fall season at the Growers' Market can provide you with whatever you need for whatever you're craving this crazy weather time of year! Whether you want to roast chicken or pork or beef. or grill it instead, you can find the right cuts and birds at the market. The vegetables are plentiful for the season's first batch of vegetable soup, and chili is never better with fresh ground beef and peppers and tomatoes from the market. If the warmth of the next week calls for salads, it's the perfect greens time, with an overabundance of crispy cucumbers and carrots and beets on hand to toss into those greens. Or try a quick, middle-of-the-road heartiness with a pasta with olive oil, garlic, kale and sausage~~~ yep, you can find the bulk of that meal at the market right now.
And yes, after the recent lows of thirty-nine to forty degrees, tomorrow is looking like it will be close to eighty~~~ hey, enjoy these warm sunny days while you can! We'll see you tomorrow~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, melons, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps peaches, nectarines, plums

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 20, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on routes 192 & 45!

Check us out on Facebook

* * * * *

Seasonal Recipe
Honey-Soy-Roasted Pork with Braised Vegetables
Adapted from Food and Wine Magazine by Chef Tetsu Yahagi (foodandwine.com, October 2013)
Makes/Serves 6-8

The glaze in this recipe could easily be used to glaze a tenderloin or chops on the grill if you'd prefer. Throw a few grillable veggies on, such as onion halves, zucchini, and yellow squash, and
baste them lightly, too.

Ingredients:
One 4 1/4-pound boneless pork shoulder roast, tied
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup honey
1/4 cup soy sauce
1 cup veal demiglace :a concentrated stock available at Whole Foods & specialty markets
1 cup chicken stock or low-sodium broth
1 pound baby carrots, or fresh market carrots, scrubbed and peeled if necessary
1 pound medium turnips, peeled and cut into 1-inch wedges
3/4 pound brussels sprouts, halved through the core

Directions:
1. Preheat the oven to 400 degrees. Season the pork all over with salt and pepper. In a large skillet, heat the oil until shimmering. Add the pork roast and cook over moderately high heat,
turning, until browned all over, about 12 minutes. Transfer the pork to a 12-by-14 roasting pan.

2.Pour off all the fat from the skillet. Add the honey and cook over moderate heat, stirring, until it turns a deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace
and chicken stock and bring to a boil. Pour the liquid over the pork and roast for about 50 minutes, basting every 10 minutes, until an instant-read thermometer inserted in the thickest
part of the roast reads 120 degrees; add 1/4 cup of water or stock to the roasting pan if the juices evaporate too quickly while roasting.

3.Scatter the carrots, turnips, and brussels sprouts around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant-read
thermometer reads 150 degrees. Transfer the pork roast to a carving board; tent it and let it rest.

4. Return the roasting pan to the oven and roast the vegetables for 20 to 25 minutes longer, until tender. Using a slotted spoon, transfer the vegetables to a medium bowl. Pour the pan
juices into another smaller bowl.

5. Thinly slice the pork and serve with the pan juices and vegetables.

* * * * *

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





Thursday, September 12, 2013

News from the SVGM

News From The Market

This time of year~ the month of September~ is, in my book, the most spectacular time of year at the SVGM. The heat of the midsummer months has brought peppers and tomatoes and all manner of summer squashes into their prime, and the autumn fruits and vegetables (think apples and pumpkins) are beginning to be harvested. The cooler autumn weather will bring forth a fresh spate of greens and lettuces, and the cooler temperatures add a vibrancy and depth of color to zinnias and dahlias and other cut flowers. Fresh chickens are abundant, ducks are available, pork and beef is as fresh as it comes, and cheesemaking is at its height with the volume of milk that the grass-fed cows have produced. It's almost a magical time in its abundance, and it won't last forever. Another tomato recipe to take advantage of the short field-grown season, Heirloom Tomato Pie, reminds us of just how superior in taste these fruits truly are. Enjoy! It looks like we're going to have a gorgeous day tomorrow for shopping at the market~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, melons, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Apples, perhaps peaches, nectarines, plums


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 13, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs along rtes. 192 & 45!

Check us out on Facebook

* * * * *

Seasonal Recipe

Heirloom Tomato Pie
Adapted from House Beautiful by Alex Hitz (housebeautioful.com, September 2013)
Makes/Serves 8-10

Try this with any variety of tomatoes you'd like, and feel free to mix it up with cherry and grape tomatoes, reds and yellows. In addition, this "pie" is baked in a 9 x 13 inch baking pan for ease of serving in a couple of ways: use a knife to cut thin slices or thicker squares, or for a more elegant presentation, use a biscuit cutter for rounds. The Pate Brisee recipe that is included here is perfect for this size pan. If you use a premade crust dough, just double the quantity.

Ingredients:
Pate Brisee
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons cold butter, cut into pieces
3 tablespoons canola oil
5 tablespoons ice water

Directions:
1. In the bowl of a food processor, pulse all ingredients together until coarse crumbs form. Do not over-process, or the crust will be tough.

2. Pour crumbs out onto a floured surface and knead a couple of times to bring them together.

3. Roll dough into a ball, and cover with plastic wrap. Let dough rest for at least an hour in the refrigerator, before rolling out to desired thickness.

Ingredients

Pie
2 pounds mixed heirloom tomatoes, cut into 1/4-inch slices
1 1/2 teaspoons salt
2 tablespoons butter
1 onion, halved, then sliced thin
2 teaspoons minced garlic
1 cup quality mayonnaise
1 cup fresh basil leaves, firmly packed
3 sprigs fresh parsley
1 medium shallot, peeled
1 green onion
1 cup grated Gruyere cheese, firmly packed
1 cup grated sharp cheddar, firmly packed
1/2 cup grated Parmesan cheese, plus 1 tablespoon for topping
1 to 1 1/2 tablespoons coarsely ground black pepper

Directions:
1. Butter a 9-by-13-inch baking pan, and preheat the oven to 375 degrees.
2. Place the tomato slices on a rack set into a cookie sheet. Salt both sides, using 1 1/2 teaspoons salt total. Let the slices drain for at least an hour to remove excess water.
3. Roll out the pate brisee or premade crust, and press it into the buttered pan. Poke it all over with a fork, and bake until brown, 18-20 minutes.
Remove from the oven and let cool completely.
4. In a heavy skillet, melt the butter over medium-high heat. When the foaming has subsided, saute the onions until slightly soft, a couple of minutes, and
then add the garlic. Continue to saute until the onions and garlic are translucent, about 10-12 minutes total.
5. Place the mayonnaise, basil leaves, parsley, shallot, and green onion in the bowl of a food processor, and blend until the mixture is green and fully
mixed, about 1 minute.
6. In a large mixing bowl, combine the mayonnaise mixture, Gruyere, cheddar and 1/2 cup Parmesan, stirring thoroughly.
7. Spread the mayonnaise-chees mixture evenly over the cooled crust.
8. Place sauteed onions and garlic evenly on top of mayonnaise mix, and arrange the drained tomato slices in a pretty pattern on top of everything.
9. Sprinkle with 1 tablespoon Parmesan and coarsely ground black pepper, and bake for 50-60 minutes.
10. Let the pie rest for at least 30 minutes. Serve warm or at room temperature.


* * * * *

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






Thursday, September 5, 2013

News from the SVGM

News From The Market

Welcome to September! I hope you all had a gorgeous holiday weekend, full of friends, family, and good food and gatherings. The humid heat of last week has shifted into drier and cooler weather, and tonight's low of near 40 degrees should make for some wonderful open-window sleeping weather! The market is starting to look like fall, with the arrival of the season's first pumpkins and yams, and some of the summer crops will be winding down to make room for fresh greens like kale and winter squashes like butternuts. O'Hara Orchard's peach season is coming to a close soon, also, and this week's recipe, Stir-fried Beef and Peach Salad, is one to try while you can still get your hands on their delicious peaches; nectarines would be a great substitute or addition, too, to this fresh-tasting late summer salad.
Come visit us tomorrow: take advantage of the stunning sunny days this season has been giving us, and help us celebrate this grand local harvest!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, melons, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, apples, nectarines, plums



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 6, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle, at Reitz & Baylor Blvds.
Look for our signs on rtes. 45 & 192!

Check us out on Facebook

* * * * *

Seasonal Recipe

Stir-fried Beef and Peach Salad

Adapted from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto (Ten Speed Press)
Makes/Serves 8

A perfect late summer salad for lunch or a light supper~~~ vary the fruit: try using nectarines or plums.

Ingredients:
1 1/2 pounds boneless beef sirloin steak, cut against the grain into bite-size pieces
3 tablespoons sugar
2 tablespoons oyster sauce
4 cloves garlic, minced
1 teaspoon freshly ground pepper
1/4 cup fresh lime juice (about 2 limes)
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons light soy sauce
1 jalapeno, ribs and seeds removed, diced
1/4 cup canola oil
4 firm but ripe peaches, peeled, halved, pitted, and cut into 1/2-inch thick slices
1/2 large red onion, thinly sliced and separated into slivers
1 cup fresh Thai basil or mint leaves, torn
6 cups fresh mixed greens


Directions:
1. In a large bowl,toss steak with 1 tablespoon sugar, oyster sauce, garlic and pepper to coat. Let marinate for 20 minutes.

2. Meanwhile, in a medium bowl, combine lime juice, vinegar, fish sauce, soy sauce, jalapeno, and remaining sugar, stirring to dissolve sugar. Set aside. (Store vinaigrette in refrigerator for up to 1 day.)

3. In a large wok or skillet over high heat, heat half the oil. Add half of steak to pan and stir-fry until nicely browned, about 3-4 minutes; remove to plate. Add remaining oil to skillet and stir-fry as above.
(If excess juice forms, remove steak and leave pan on burner for a short time to evaporate liquid.) Return reserved steak to pan and turn off heat. Add peaches, onion, basil or mint, and toss to combine.

4. Divide greens, then the steak mixture, among 8 plates. Drizzle each salad with about 2 tablespoons of reserved vinaigrette.

* * * * *

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


Thursday, August 29, 2013

News from the SVGM

News From The Market

The Labor Day weekend has always traditionally marked the unofficial end of summer: it's the last big travel weekend of the summer months, the last of the large fair-weather gatherings of family and friends, and schools have always had their first days right around now. Those of us who remember never going back to school until after this demarcating holiday feel a bit confused these days, as kids appear to be returning to schools earlier and earlier in August. But fear not: there is still the aura of celebration around this upcoming weekend! Parties and get-togethers are being planned, so get out your shopping bags, and make your way over to the Growers' Market tomorrow to gather the goods for your holiday feasting.
Around this time of summer, we are also looking for new and delicious ways to cook up all those zucchinis on the vine; this week's recipe, Zucchini Soup with Creme Fraiche and Cilantro, offers you a simple way to do so, and it's wonderful hot or cold.
See you all tomorrow at market!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom summer squashes, green beans, shallots, potatoes, fresh flowers, fresh eggs, soy-free chicken
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, apples, nectarines


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 30, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on Rtes. 192 & 45!

Check us out on Facebook

* * * * *

Seasonal Recipe
Zucchini Soup with Creme Fraiche and Cilantro
Adapted from Food & Wine Magazine by Danika Boyle (foodandwine.com, September 2013)
Makes/Serves 8

There is a distinctive Southwestern twist to this French-style soup, with the poblano and cilantro. Zucchini and any of the green heirloom summer squashes available at SVGM would
work well in this recipe.

Ingredients:
1/4 cup extra-virgin olive oil
1 large leek, white and tender green parts only, thinly sliced
1 large poblano--- cored, seeded, and thinly sliced
5 medium zucchini (2 1/4 pounds), cut into 1-inch rounds
2 large garlic cloves, thinly sliced
Kosher salt and freshly ground pepper
1 quart low-sodium chicken broth
1 small Parmesan cheese rind (optional)
One 6-ounce bunch cilantro, stemmed and coarsely chopped, plus whole leaves for garnish
1 cup creme fraiche

Directions:

1. In a large pot, heat the olive oil until shimmering. Add the leek and poblano and cook over moderate heat, stirring, until softened, about 8 minutes.
Add the zucchini and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes. Add the chicken broth and Parmesan rind and bring to a boil.
Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.

2. Working in batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the creme fraiche and reheat gently if necessary. Season the
soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Make ahead The soup can be refrigerated overnight. Reheat gently or serve cold.

* * * * *

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





Thursday, August 22, 2013

News from the SVGM

News From The Market

With local children starting to go back to school this week, the sense of "late summer" descends with a bang! We've had a little heatwave, too, this week, and last evening I looked around me
and noticed that subtle shimmer of gold that all plant life seems to take on in anticipation of autumn. There is still plenty of harvesting left to be done, however, and bountiful stands at the Growers'
Market still abound. This week, come celebrate the harvest with us: Woody Wolfe of Heart to Hand Ministries will be on hand singing his wonderful repertoire of
everything-you-want-to-hear-but-forget-to-request songs. This week's recipe, Spicy Corn Cakes with Smoked Cheese and Chilies, celebrates one of late summer's most highly awaited vegetables~~~
See you tomorrow!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouse: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom summer squashes, green beans, shallots, potatoes, fresh flowers, fresh eggs, soy-free chicken
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, red beets, red & yukon gold potatoes, basil, fresh flowers, lisianthus, dahlias
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, apples, nectarines

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 23, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle, at Baylor & Reitz Blvds., Lewisburg
Look for our signs on rtes. 45 & 192!

Check us out on Facebook

* * * * *

Seasonal Recipe
Spicy Corn Cakes with Smoked Cheese and Chilies

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

These corn cakes can make a tasty main dish for a vegetarian meal, or a savory side dish to accompany grilled meats. Make a quick homemade Fresh Tomato Salsa (recipe included) to serve alongside to enhance their flavors. Use more or less jalapenos, depending on their heat. For spicier cakes, increase the quantity of jalapenos, or add a few extra pinches of cayenne.
Vary the kind of cheese used, too: the market's Stone Meadow Farm makes outstanding cheddar and jack cheeses that would work beautifully here.

Ingredients:

1/2 tablespoon olive oil
1/2 medium -size red onion, diced, about 1 cup
Salt
3 ears of corn, shaved of kernels, about 3 cups kernels
1/4 teaspoon cayenne pepper
2 or 3 jalapeno chilies, seeded and thinly sliced
1 tablespoon fresh lemon juice
2 eggs, separated
1/2 pound ricotta cheese, about 1 cup
1/2 cup milk
1/2 cup unbleached white flour
1 teaspoon baking powder
2 ounces smoked cheese, grated, about 3/4 cup
Olive oil for the pan


Directions:
1. Heat the olive oil in a large skillet; add the onion and 1/2 teaspoon 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 chiles 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 teaspoon salt, and the baking powder, then add the smoked cheese.
Stir the corn mixture into this, then fold in the egg whites.

3. Lightly oil the skillet over medium-high heat, and spoon the batter into it, making 3-inch cakes. Cook for about 3 minutes on each side, until the cakes are lightly browned.
Keep warm in a low oven until all are cooked. Serve immediately with Fresh Tomato Salsa.

Fresh Tomato Salsa

Makes about 2 cups

1/4 cup diced red onion
Champagne vinegar, or vinegar of choice
1 pound ripe tomatoes, cored, seeded, and chopped
2 or more jalapeno chilies, seeded and finely diced
2 tablespoons coarsely chopped cilantro
salt and pepper

Toss the onion, tomatoes, chilies, and 1/4 salt together. Season to taste with salt and vinegar. Gently stir in the chopped cilantro. Serve at room temperature.

* * * * *

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





Thursday, August 15, 2013

News from the SVGM

This Week at Market

We are officially halfway through the 2013 market season: just a small warning, to remind you that the market season is not something to take for granted in Pennsylvania! The past few nights of autumn-like temperatures a a gentle reminder that late summer is upon us; upon us abundantly, I might add, with zucchinis, tomatoes, fresh herbs, fresh eggs, cucumbers, melons, fresh poultry and pork and beef. Come share in the celebration of all our local producers have to offer, and feed yourself and your family and friends not only healthily, but deliciously, too.
Beaver Run Farms and Cow-a-Hen Farm both offer fresh pork that tastes unlike anything you will ever get in a traditional grocery store! Between the two farms you'll see everything from sausages, bacon, and ribs, to chops, loins, roasts and tenderloins. This week's recipe, Roasted Brined Pork Tenderloin Rolled in Toasted Pecans, showcases this wonderfully tender, juicy cut of meat in a simple but elegant treatment.

Looking forward to seeing you all tomorrow!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom summer squashes, green beans, shallots, potatoes, fresh flowers, fresh eggs, soy-free chicken
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, red beets, red & yukon gold potatoes, basil, fresh flowers
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, plums, apples, nectarines

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 16, 2013
2pm - 6pm
Brook Park Farms
At Reitz & Baylor Blvds, on Brook Park Circle, Lewisburg
Look for our signs on routes 45 & 192

Check us out on Facebook

* * * * *

Seasonal Recipe
Roasted Brined Pork Tenderloin Rolled in Toasted Pecans
Adapted from Red Sage by Mark Miller (Ten Speed Press, 1999)
Makes/Serves 4-6

Brining is a surefire way to ensure juicy results in these quick-roasted tenderloins, The mustard and pecan finish elevates this recipe to a dinner-party worthy status......
Serve with a fresh salad topped with grilled peaches and goat cheese~~

Ingredients:
Brine
2 whole cinnamon sticks
3 whole star anise
3 bay leaves
1 tablespoon allspice berries
1 tablespoon cumin seeds
1/4 teaspoon whole cloves
1 clove garlic
1 tablespoon coriander seeds
1 tablespoon black peppercorns
3 cups warm water
3 tablespoons sugar
2 tablespoons salt

2 pork tenderloins, around 1 pound each
1/2 cup honey mustard
1 cup chopped pecans

Directions:
Brining the meat: Coarsely grind all the spices in an electric spice mill or mortar and pestle, without powdering them. Combine the spices, warm water, sugar and salt in a heavy
saucepan and stir to dissolve. Bring to a boil over high heat, remove from the heat, and let cool. Place the tenderloins in the brine, cover, and marinate in the refrigerator for 12 to 14 hours.

Roasting the pork: Remove the tenderloins from the brine and let them come to room temperature, about 1 hour.
Preheat the oven to 425 degrees. Place the tenderloins on a roasting pan, brush them with some of the honey mustard, and roast, turning them every 5 minutes, for 15-20 minutes, until
the internal temperature is medium rare, about 140 degrees. Remove from the oven, brush heavily with the remaining honey mustard, and roll them in the chopped pecans. Return them to
the oven for 4 to 5 minutes to brown the pecans, taking care not to burn the nuts.
Remove the tenderloins from the oven and let them rest for a few minutes. Slice the meat diagonally into 1/2-inch slices to serve.

* * * * *

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




Thursday, August 8, 2013

News from the SVGM

News From The Market

Tomatoes, tomatoes, tomatoes: there truly is nothing like that first taste of summer's field-grown tomatoes! After settling for the occasional supermarket piece for close to nine months of the year, the simple joy of biting into a locally grown tomato has yet to be surpassed as one of the ultimate summertime highs. And it is tomato season at the Growers' Market~~~ delicious tomatoes of every shape and size await you. Golden, tomato red, and reddish-greens color these fruits, just waiting to be used in a salad, on a sandwich, in a freshly tossed pasta, or sliced and perfectly seasoned with salt and pepper to be eaten as is. One of our family's favorite ways to enjoy seasonal tomatoes is in bruschetta, and a basic recipe, --- Bruschetta with Tomatoes, Red Onion, and Basil, ---for this spectacularly easy and savory treat follows.
My advice to you? Get to the SVGM tomorrow, (and every Friday after) to be sure to get your fill of tomatoes. Remember, we're talking about flavor perfection that's only available a few months a year: and we're a good month into that season already!
We look forward to seeing you tomorrow~~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef, tomatoes, cucumbers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom summer squashes, green beans, shallots, potatoes, fresh flowers, fresh eggs, soy-free chicken
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, red beets, red & yukon gold potatoes, basil, fresh flowers
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, plums, lodi apples, apricots, nectarines


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 9, 2013
2pm - 6pm
Brook Park Farms
Reitz & Baylor Blvds., Lewisburg
Look for our signs on Rtes. 45 & 192!

Check us out on Facebook

* * * * *

Seasonal Recipe
Bruschetta with Tomatoes, Red Onion, and Basil
Adapted from Epicurious.com
Makes/Serves 4-6

Use this recipe as a general guideline; there is no need to be overly precise with ingredients! If you want a ton of tomatoes, put a ton of tomatoes in; if you love garlic, use more. Over the years we've tried olives and capers, but always seem to come back to the purity of the tomato taste heightened by the judicious use of the onion and garlic and a good olive oil and vinegar, and of course fresh basil~~~ which has to be garden fresh!
This is a deliciously drippy finger food~~~ and a great side dish for grilled chicken and steaks and chops. Adding some fresh mozzarella would turn this into a light luncheon, as well.

Ingredients:
2 cups or more farm or garden-fresh tomatoes: use a combination of cherry, red, golden~~ cherries halved, and full-size chunked into 1/2-inch pieces, use the juice!
1/2 small red onion, chopped
1 clove fresh garlic, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
Torn fresh basil leaves to taste
Loaf of good artisan-quality bread
1 garlic clove, split
Extra-virgin olive oil for brushing

Directions:

1. In a large bowl, stir the ingredients together. Let sit up to two hours at room temperature to blend flavors.

2. Slice the bread thickly, and rub the garlic on both sides of each slice; brush each side also with the olive oil. Grill the bread over medium-high heat until marked and lightly toasted.

3.Put the grilled bread in a basket, put the bowl of tomatoes next to it, and let everyone spoon the tomatoes over their bread as they please! (Provide lots of napkins.)

* * * * *

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





Thursday, August 1, 2013

News from the SVGM

News From The Market
Another stunning day is on tap for the market tomorrow as we move into August. High midsummer it is, as all around us ears of corn grow plumper and hay fields are mowed and baled, and kitchens fill up with as many fresh tomatoes as we can get our hands on! I bought a last quart of local blueberries today, and was reminded again of how fleeting these fruits and vegetables of our Northeast harvest can seem. Don't let these
Friday markets pass you by: this Growers' Market has a stellar lineup of producers this year, and we're quickly closing in on the midpoint of the season.
Yes, the produce tables are piled high, but don't forget about the incredible high-quality meats and poultry you can find at the Market, also. Everything from chicken and steaks and veal, pork chops and tenderloins, to ground beef, hot dogs, hot and breakfast sausages-- even bacon! Sustainably and humanely raised, often organically fed and pasteured: please, take a few minutes to get to know these very special farmers at Beaver Run, Cow-a-hen, and Stone Meadow Farms. I guarantee you'll feel good about what you're feeding yourself and your family once you get to know your farmers. A delicious chicken recipe follows that will (obviously!) taste best with a local bird~~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouses: Finished for this season~~~ see you next year!
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom summer squashes, green beans, shallots,potaotes, fresh flowers, fresh eggs, soy-free chicken
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, red beets, red & yukon gold potatoes, basil, fresh flowers
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, plums, lodi apples, apricots, nectarines


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 2, 2013
2pm - 6pm
Brook Park Farms
Reitz & Baylor Blvds., Lewisburg
Look for our signs on Rtes. 192 & 45

Check us out on Facebook

* * * * *

Seasonal Recipe
Roast Chicken with Sambal Chimichurri

Adapted from Food & Wine Magazine, recipe by Bill Kim (July 2013)
Makes/Serves 10 to 12 servings

This is a variation on a classic Puerto-Rican style dish. This recipe makes enough for a party, but if you want to scale it back, both the marinade and the sauce can be refrigerated for future use. Instead of roasting, chicken halves or parts can be used for an easy grilling alternative.

Ingredients:
Chicken
1 cup canola or olive oil
3/4 cup distilled white vinegar
9 garlic cloves, minced
1/3 cup fresh oregano leaves, finely chopped
3 tablespoons sweet paprika
3 tablespoons chile powder
1 tablespoon curry powder
Kosher salt
Three 3-1/2 pound chickens

Chimichurri

2 cups parsley leaves
1/2 cup cilantro leaves
1 garlic clove, smashed
1 cup canola or olive oil
1/2 cup white or cider vinegar
1 tablespoon each of sambal oelek (Indonesian chile paste), mirin, fresh lemon juice, and fresh oregano
Kosher salt

Directions:
1. Prepare the chicken In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry and 3 tablespoons of salt. Arrange the chicken in a dish and pour the marinade over
the chickens, rubbing it all over the birds. Cover and refrigerate overnight.

2. Preheat oven to 400 degrees. Set a rack on a rimmed baking sheet lined with foil. Remove the chickens from the marinade, scraping off any excess. Twist the wings of the birds behind the backs,
and tie the legs together with kitchen string. Lightly season them with salt and arrange them on the rack.

3. Roast the chickens for about 1 hour, until an instant-read thermometer inserted in the inner thigh reads 160 degrees, rotating the baking sheet halfway through. Transfer the chickens
to a carving board and let rest for 10 minutes.

4. Make the chimichurri In a food processor, combine the parsley, cilantro and garlic and pulse until finely chopped. Add the oil, vinegar, sambal, mirin, lemon juice, and oregano and pulse to combine. The sauce should have some texture, and not be completely smooth. Season with salt and transfer the chimichurri to a bowl.

5. Cut each chicken into 8 pieces and serve with the chimichurri sauce.

* * * * *

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





Thursday, July 25, 2013

News from the SVGM

News From The Market
We've had some serious heatwaves, nice rains, crazy storms, and dry spells, too~~~ but these sunny days of eighty degrees have been some of the most gorgeous summer days ever! Tomorrow's market will be loaded with the wonderful produce of the summer harvest: everything from sweet corn to peaches to garlic to potatoes and greeens. This is the time of year to be taking advantage of all that your local farmers have to offer;
these days of bounty fly by all too fast. So shop tomorrow with us, between 2 & 6PM, then marinate some local steaks or chops, grill and roast your favorite vegetables, throw together a fresh tomato salad, and set out the bread and Camembert: the making of a feast awaits you at the SVGM~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouses: hothouse tomatoes
Tarsa Family Farm: Red & white onions, heirloom /specialty garlic, heirloom summer squashes, green beans, shallots,potaotes, fresh flowers, fresh eggs, soy-free chicken
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, red beets, red & yukon gold potatoes, basil, fresh flowers~~ no lamb or eggs this week
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, plums, lodi apples, apricots


Susquehanna Valley Growers' Market

July 26, 2013
2pm - 6pm
Brook Park Farms
Reitz & Baylor Blvds., Lewisburg
Look for our signs on Rtes. 92 & 45!

Check us out on Facebook

* * * * *

Seasonal Recipe
Corn and Scallion Chilaquiles
Adapted from Martha Stewart Living Magazine, June 2013, Pilar Guzman
Makes/Serves 6

This is a terrific brunch or lunch dish with a Mexican flair. As always, feel free to change up the vegetables and cheeses called for to make this dish your own.

Ingredients:
1 tablespoon bacon fat or unsalted butter
6 scallions, or 2 fresh spring onions, white and pale green parts only, finely chopped (about 1/4 cup) or 1/4 cup finely chopped shallots
1 tablespoon minced jalapeno chile
2 1/2 cups fresh or leftover grilled or steamed corn kernels
1 teaspoon salt
12 large eggs
3 cups broken tortilla chips, plus whole chips for serving
2 1/2 cups cheese of your choice, grated or crumbled into large pieces
Cilantro sprigs, for garnish
Avocado slices for serving
Cherry tomatoes for serving

Directions:
1. Preheat broiler with rack in top third of oven. Melt bacon fat or butter in a large skillet over medium-high heat. Add scallions and jalapeno and cook, stirring, 1 minute. Add
corn and salt and cook, stirring, 1 minute.

2. Whisk together eggs in a large bowl and stir in broken chips. Add to skillet with corn mixture and cook, stirring, until bottom starts to set but is still wet, about 1-2 minutes.
Stir and transfer to a broiler-proof 8-by-11-1/2 inch baking dish; broil until eggs are set, about 2 minutes. Scatter cheese on top and let stand 10 minutes.

3. Garnish with cilantro sprigs and serve with chips, avocado, and tomatoes.

* * * * *

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, July 18, 2013

News from the SVGM


News From The Market

Hot, hot, hot~~~ in this drippy, sticky atmosphere, stoves and ovens should be OFF. And that said, the Growers' Market is the very best place to find everything you need for a quick and refreshing grill-centered meal, to be eaten outside when the sun goes down! (Or inside in the cool air-conditioning...) We have everything from steaks to chops, corn, zucchini and tomatoes, fresh breads and cheeses~~~ you get the idea: keep it simple, keep it fresh, keep it cool! This week's recipe, Summer Vegetable "Ceviche," reflects just that attitude, and leaves lots of room for improvisation of ingredients.
To help us all take our mind off the heat while we shop, Woody Wolfe will be there, playing his numerous guitars and entertaining us with his incredible repertoire of songs we forgot we loved~~~ see you there!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cucumbers, red beets, string beans, onions, carrots, cabbage, heirloom tomatoes, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouses: hothouse tomatoes
Tarsa Family Farm: Baby greens, spring onions, garlic, heirloom summer squashes, fresh flowers, fresh eggs
Quaff Meadows: Lamb, lettuces, greens, turnips, radishes, cut flowers
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Peaches, plums, lodi apples, apricots

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 19, 2013
2pm - 6pm
Brook Park Farms
Reitz & Baylor Blvds., Lewisburg, PA

Check us out on Facebook

* * * * *

Seasonal Recipe
Summer Vegetable "Ceviche"
Adapted from Food & Wine Magazine, August 2013, original recipe from greenkitchenstories.com
Makes/Serves approximately 8

Bloggers David Frenkiel and Luise Vindahl of Stockholm came up with this refreshing idea of marinating vegetables in a lime-based dressing~~~ vary the vegetables according to availability for a refreshing way to eat!

Ingredients:

1 cup fresh baby lima beans, or other shelling bean, or substitute shelled edamame
1 teaspoon finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 spring onion, thinly sliced
1 jalapeno, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels, from 2 ears of corn
2 nectarines or peaches, thinly wedged
1 ripe Haas avocado, cut into 1/2-inch cubes
1 large orange,red, or yellow sweet pepper, thinly sliced
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro

Directions:
1. In a small saucepan of boiling water, cook the lima beans until tender, about 10 minutes. Drain and rinse under cold water.

2. In a large bowl, whisk the lime zest and juice with the olive oil, spring onion, jalapeno, and shallot; season the dressing with the salt. Gently fold in the beans, corn, nectarine,avocado, sweet pepper and tomatoes, Refrigerate for at least 2 hours. Fold in the cilantro just before serving, and serve immediately.

The salad can be refrigerated up to 8 hours.

* * * * *


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, July 11, 2013

News from the SVGM

News From The Market

If you haven't been to the SVGM this season yet, you owe it to yourself to get out there as soon as you can! This year's new market location is one of their best yet: plenty of parking, easy access, quiet away from the sounds of heavy traffic. And the vendor lineup just keeps expanding and getting better and better. This week we welcome O'Hara Orchards, starting their fruit season off with first of the fresh peaches. The first of the field-grown tomatoes should be appearing any time now, and Green Meadows Farm will have sweet corn. The produce stands are in full swing, with all kinds of lettuces, greens, potatoes, squashes, cukes, beans and carrots. There is so much in the way of meat and poultry products for your grills, that I can't even list it all! Cheeses, shagbark hickory syrup, breads--- even handmade goats milk soaps and lotions.
This week's recipe, Grilled Peach Salad, honors the summer and the grill deliciously.
So get over to the market tomorrow: the day is looking picture-perfect as far the weather goes, and there are a bunch of local producers just waiting to meet and serve you!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cukes, red beets, string beans, onions, carrots, cabbage, sweet corn, cut flowers, organically fed chicken
Luke Weaver Greenhouses: hothouse tomatoes
Tarsa Family Farm: Baby greens, spring onions, garlic, fresh flowers, fresh eggs, soy-free organically-fed pastured red chickens
Quaff Meadows: Lamb, lettuces, greens, broccoli, turnips, radishes, cut flowers
Love Well Soap Company: Goats' milk soaps and lotions, laundry detergent, lip balms, liquid soap
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Fresh peaches

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 12, 2013
2pm - 6pm
Brook Park Farms
Reitz & Baylor Blvds., Lewisburg
Between Rtes. 192 & 45

Check us out on Facebook

* * * * *

Seasonal Recipe
Grilled Peach Salad

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

This is a great-sounding side dish for a summer meal, but could also be made into a main dish salad for lunch or a light supper with the addition of grilled chicken or salmon, even a savory sausage~~~this would be wonderful topped with a good -quality goats' cheese, or blue cheese, and a scattering of toasted pecans~~~

Ingredients:


Marinade

1 to 2 large jalapeno peppers, seeded and finely diced
2 tablespoons coarsely chopped fresh basil
1 tablespoon minced fresh ginger
1 tablespoon freshly squeezed lime juice
1/8 teaspoon salt
1 1/2 tablespoons olive oil

3 large ripe peaches
arugula and watercress, or a selection of fresh greens of your choosing
2 tablespoons fresh basil leaves, torn into 1/2 inch pieces
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar or rice vinegar
Salt and freshly ground black pepper to taste

Directions:

1. Peaches. Stir the marinade ingredients together in a mixing bowl. Carefully cut the peaches into quarters, discarding the pits, and toss them gently with the marinade.

2. Greens. Start a medium-hot charcoal fire in a grill or preheat a gas grill to medium-high. Wash the greens and spin dry or pat dry with paper towels. Toss the greens with the basil, olive oil, vinegar, salt and pepper. Arrange the greens on a serving platter or individual salad plates.

3. Grilling.

Adjust the grill rack 3 to 4 inches from the fire. When the grill is very hot, place the peaches skin side down on the rack. Don't be concerned if there is a flare-up and the skins blacken. Grill until marked on the skin side, about 2 minutes, then turn and grill briefly on the cut sides. Remove the peaches from the grill and let them cool slightly. They should be very warm and slightly blackened in spots but not cooked through or mushy. Rub off any badly charred skin. Arrange the warm fruit on the greens and serve right away.

* * * * *

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

Thursday, July 4, 2013

News from the SVGM

A very Happy Fourth of July to you all~~~ we hope you've had a great holiday, and we look forward to seeing you tomorrow
at market.

We're happy to announce the arrival of Razz's Shagbark Hickory Syrup to our vendor lineup; this is the true, old fashioned syrup made from the bark of the shagbark hickory tree. Be sure to stop by their stand for a sample~~ it's a delicious and unique taste find!

We look forward, also, to welcoming O'Hara orchards within the next two weeks, as soon as their peaches are ripe for the picking.

Enjoy the rest of your holiday weekend, and we'll see you tomorrow~~~

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cukes, sugar snaps, sweet peas, red beets, string beans, onions, carrots, cabbage, cut flowers, organically fed chicken
Luke Weaver Greenhouses: hothouse tomatoes, raspberries
Tarsa Family Farm: Baby greens, spring onions, garlic, fresh flowers, fresh eggs
Quaff Meadows: Lamb, lettuces, greens, peas, sugar snaps, radishes, cut flowers
Love Well Soap Company: Goats' milk soaps and lotions
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup


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 5, 2013
2pm - 6pm
Brook Park Farms
Reitz & Baylor Blvds., Lewisburg
(Between Rte. 45 & Rte. 192)


Check us out on Facebook

* * * * *

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




Thursday, June 27, 2013

News from the SVGM

Greetings from all of us at the SVGM! As it always seems, it's once again hard to believe that the end of June is upon us and the Fourth of July is next Wednesday. Tomorrow's market can supply almost all of what you'll need for next week's festivities and grilling times, so make sure you stop out between 2-6pm. Our vendors can supply you with hot dogs and burgers, chicken and sausage, and steaks, lamb and pork tenderloins. All are sustainably and humanely raised, with flavor and quality that can only come from the attentive care of your local small farmer. And the produce just keeps on coming~~ sugar snaps and peas, lettuces, onions, potatoes, cukes, beets and more. Add cheeses and breads, pick up flowers and sweet smelling soap for your guests, and have yourselves a wonderful July Fourth!
This week's recipe is a Soba Noodle Salad, with a soy-enhanced pesto dressing and lots of good veggies~~ substitute whatever you can find fresh at market, and you have a delicious side dish for a celebration.
We all look forward to seeing you tomorrow!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage
Stone Meadow Farm: Artisan cheeses, cheese curds, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Lettuce, cukes, sugar snaps, sweet peas, red beets, string beans, onions, carrots, cabbage, cut flowers, organically fed chicken
Luke Weaver Greenhouses: hothouse tomatoes, raspberries
Tarsa Family Farm: Baby greens, spring onions, radishes, fresh flowers, fresh eggs
Quaff Meadows: Lamb, produce, cut flowers
Love Well Soap Company: Goats' milk soaps and lotions
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies


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 28, 2013
2pm - 6pm
Brook Park Farms
Reitz Blvd. & Baylor Blvd.
Lewisburg
(Between Rtes. 45 & 192)

Check us out on Facebook

* * * * *

Seasonal Recipe

Soba Noodle Salad with Pesto and Grilled Eggplant
Adapted from Food & Wine Magazine, July 2013
Makes/Serves10

An Asian meets Mediterranean salad, you can easily substitute or add any vegetables you choose, depending on what is in season
throughout the summer. Fresh mint and basil is a delicious summertime herb blend. Enjoy, and have fun!

Ingredients:
1 pound Asian eggplant, sliced crosswise 1/2-inch thick
1 cup extra-virgin olive oil, plus more for brushing and tossing
Salt
1/2 cup pine nuts
2 cups basil leaves
4 medium garlic cloves, chopped
1 tablespoon soy sauce
1/2 pound buckwheat soba noodles
1 cup cherry tomatoes, halved
6 large radishes, cut into thin wedges
1/2 cucumber, halved lengthwise, seeded, and thinly sliced crosswise
1 cup mint leaves, torn if large

Directions:
1. Light a grill or preheat a grill pan. Brush the eggplant with olive oil and season with salt. Grill over moderate heat,
turning once, until tender and lightly charred, 6 minutes. Transfer to a plate and let cool completely, then cut
into 3/4 inch pieces.

2. In a small skillet, toast the pine nuts over moderate heat, tossing, until golden, about 4 minutes; transfer to a plate and let cool.

3. In a food processor, combine the pine nuts, basil and garlic and pulse until finely chopped. With the machine on, add the 1 cup olive oil
in a steady stream. Add the soy sauce and pulse to blend. Season the pesto with salt.

4. In a large saucepan of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Rinse the noodles under cold water,
drain, and pat dry.

5. In a large bowl, toss the soba noodles with the pesto until evenly coated. Add the grilled eggplant, tomatoes, radishes, cucumber and 3/4 cup of
the mint leaves and toss well. Season the salad with salt. Sprinkle the remaining 1/4 cup of mint leaves on top and serve.

* * * * *

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


Thursday, June 20, 2013

News from the SVGM

It's finally arrived: the first official day of Summer is tomorrow with the observation of the Solstice, and the "longest" day of the year with the most daylight hours. Summer will be ushering in a beautiful weekend with temperatures in the eighties, so get ready for some outdoor playtime, and shop at tomorrow's market for the freshest of ingredients for your outdoor dining pleasure!
Woody Wolfe will be playing to add to the festivities of day, so be sure to stop by. It's a wonderful vendor lineup of locally raised and grown foods---produce, meats, poultry, cheese and bread, and sweet-smelling handmade goats' milk soaps and lotions~~~
See you there!

This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken
Green Meadow Farm: Greens and lettuces, spring onions, radishes, sugar snaps, fresh flowers, organic-fed chicken
Luke Weaver Greenhouses: Hothouse tomatoes, raspberries coming soon!
Tarsa Family Farm: Baby greens, spring onions, radishes, leaf fennel, fresh flowers, fresh eggs
Love Well Soap Company: Goats' milk soaps and lotions
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Quaff Meadows: Produce, cut flowers, lamb

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 21, 2013
2pm - 6pm
Brook Park Farms
Reitz Blvd. & Baylor Blvd.
Between Rtes.45 & 192
Lewisburg, PA

Check us out on Facebook

* * * * *

Seasonal Recipe

Ginger-Orange Snap Peas
Adapted from The Vineyard Cookbook by Barbara Scott-Goodman (Welcome Books, 2009)
Makes/Serves 6

The natural sweetness of sugar snaps are enhanced by the light rice vinegar-based dressing in this recipe. Snow peas may be substituted, or try a mix of the two~~~

Ingredients:
1 pound fresh sugar snap peas, trimmed
1 teaspoon rice vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons grated orange zest
1 tablespoon finely grated ginger
Salt and freshly ground pepper

Directions:
1. Bring a large pot of salted water to a boil. Add the snap peas and cook until crisp-tender, about 2 minutes.
Drain and transfer to a large bowl.

2. In a small bowl, whisk together the vinegar, olive oil, orange zest, and ginger. Pour over the snap peas and toss
to combine. Season to taste with salt and pepper. Serve warm, cold, or at room temperature.

* * * * *

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





Thursday, June 13, 2013

News from the SVGM


News From The Market

Sunny late spring days and ample rains make for lush growing conditions, and over the next few weeks you'll see more and more produce arriving at the market as we officially segue into summer. The baby greens from our farmers are superb right now; tender and sweet, they flourish in the cooler temperatures before the high heats of summer. Look for fresh raspberries soon from Luke Weaver and family; sugar snaps, and the first of the summer squash should be on the stands shortly. Also this week, Cow-a-Hen Farm will have their fresh Pekins ducks ready for sale.

This week's recipe Balsamic Berry Dessert Topping, is a delicious and easy twist on a seasonal ending to a meal; it makes the most out of the berries that are ripening right now, and throughout the next weeks.

Father's Day is this Sunday: make the SVGM your primary stop for that special meal for Dad~~ see you tomorrow!

This week's vendors:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekins duck
Stone Meadow Farm: Artisan fresh and aged cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken
Green Meadow Farm: Greens and lettuces, spring onions, radishes, organic-fed chicken
Luke Weaver Greenhouses: Asparagus, hothouse tomatoes, raspberries
Tarsa Family Farm: Baby greens, rhubarb, spring onions, radishes, leaf fennel, fresh flowers, fresh eggs
Love Well Soap Company: Goats' milk soaps and lotions
Gemelli Bakers: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies
Quaff Meadows: Lamb, cut flowers, produce

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 14, 2013
2pm - 6pm
Brook Park Farms
Baylor & Reitz Blvd., Lewisburg, PA
Between Rtes. 192 and 45

Check us out on Facebook

* * * * *

Seasonal Recipe
Balsamic Berry Dessert Topping

Adapted from The Whole Foods Market Cookbook by Steve Petusevsky & Whole Foods Market Team Members (Clarkson Potter, 2002)
Makes/Serves 6

Berries of all kinds always make an incredible topping for ice cream, sorbet, angel food cake, or shortcake. This unusual combination of tartly sweet balsamic vinegar and fresh ground black pepper actually has a long culinary history as a way to heighten the flavor of fresh berries. First pick: ladled over the highest quality vanilla bean ice cream!

Ingredients:

3 pints berries, sliced strawberries, raspberries, blackberries, or a mix
1/8 cup aged balsamic vinegar
1/4 cup sugar
Freshly ground black pepper to taste
1/4 cup cassis (black currant liqueur), optional

Directions:
Combine the berries,vinegar, sugar, pepper, and optional cassis in a large mixing bowl, and stir gently with a spoon.
Let stand at room temperature for at least 20 minutes before serving to allow the flavors to marry.

* * * * *

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





Thursday, June 6, 2013

News from the SVGM

Susquehanna Valley Growers' Market
June 6, 2013

News From The Market

It's already June, and schools everywhere are letting out for the summer. Tomato plants are growing, the weather has been wonderful for a plethora of spring greens and onions, flowers are blooming like crazy, and the following weeks should see a steady outpouring of gorgeous fresh vegetables for your shopping and cooking pleasures!

We are pleased to announce the arrival of a new vendor: Quentin Shirk, of Quaff Meadows, will be joining the SVGM either this week or next. Quaff Meadows will be selling fresh lamb, cut flowers, and produce, and we're very excited to have them on board.

Tarsa Family Farms and Green Meadow Farm have asked that we give you an early season "heads up:" both of these family farms will be offering fresh turkeys for Thanksgiving this year. If this interests you, feel free to talk with them about when and how to place an order. If you've never had a fresh bird for the holidays, now is the time to get into a new tradition. There is nothing so flavorful and fulfilling as a fresh turkey from a conscientious farmer!

Also, Bill Callahan of Cow-a-Hen Farm will his first batch of Pekins ducks in 2 weeks. These ducks are nicely fatty so that they cook up beautifully; if you are a duck-lover, they are truly a treat! Bill is also considering raising some Guineas if there is enough interest, so let him know what you think.

This week's recipe, Maple Bacon Bread Pudding, is a great dish for a breakfast or brunch, or a delicious side for grilled meats and poultry.

See you tomorrow at market~~~

This week's vendors and products:

Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef

Stone Meadow Farm: Artisan cheeses, grass-fed beef

Beaver Run Farms: Sustainably raised pork and chicken

Green Meadow Farm: Greens and lettuces, spring onions, radishes, organic-fed chicken(July)

Luke Weaver Greenhouses: Asparagus, hothouse tomatoes

Tarsa Family Farm: Baby greens, spring onions, radishes, fresh flowers, fresh eggs, fresh chickens in July

Love Well Soap Company: Goats' milk soaps and lotions

Quaff Meadows: Lamb, cut flowers, produce

Gemelli Bakers
: Artisan sourdough breads, whole grain breads, baked goods such as cookies and pies


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 7, 2013
2pm - 6pm
Brook Park Farms
Baylor & Reitz Blvds.
Between Rtes. 45 & 192

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Seasonal Recipe
Maple Bacon Bread Pudding
Adapted from Food and Wine Magazine, recipe by Zoe Nathan (February 2013)
Makes/Serves 8-10, using a 13 x 9 inch casserole

Like bacon and eggs and French toast all in one~~~ a great make-ahead dish, and the leftovers are awesome sliced and fried in fresh unsalted butter! Use a locally made bacon from one of our vendors. This recipe can also be halved very successfully!

Ingredients:
1 pound thick cut bacon
Unsalted butter to grease the casserole
17 eggs
1 cup creme fraiche or heavy cream
3/4 cup sugar
1 vanilla bean, split and seeds scraped
Cinnamon and freshly grated nutmeg to taste
1 teaspoon salt
3 3/4 cups half-and-half
3/4 cup pure maple syrup
1 1/2 pounds brioche or challah, crusts trimmed away and sliced 1 inch thick
Chopped toasted pecans, for serving



Directions:
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and arrange the bacon on it in a single layer. Bake
the bacon for 25 to 30 minutes, until it is browned and nearly crisp. Transfer to paper towels to drain and cool, then coarsely chop.

2. Meanwhile,m butter a 13x9 inch ceramic baking dish. In a large bowl, beat the eggs with the creme fraiche, sugar, vanilla beans, cinnamon, nutmeg, and salt, then beat in the half-and-half and the 3/4 cup maple syrup.

3. Layer half of the brioche slices in the dish and sprinkle with half the chopped bacon. Repeat the layering with the remaining brioche and bacon. Pour the custard over the brioche and gently press the bread into the custard. Cover and refrigerate for at least 1 hour, and up to overnight fro baking the next morning.

4. Preheat the oven to 325 degrees. Uncover the bread pudding and bake for about 1 hour and 10 minutes, until puffed and the center is just set. Let stand for 15 minutes. Serve with extra maple syrup and the chopped pecans.

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