.

Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

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, May 30, 2013

News from the SVGM

Susquehanna Valley Growers' Market
May 30, 2013


News From The Market

Wow--- We're looking at an almost 35-degree difference in temperatures between last Friday and tomorrow! Another visceral example of the fickle and changing weather conditions your farmers have to endure in order to bring you the sustainable, fresh, local
foods you've come to expect and savor from this growers-only market. A bright,hot and sunny day is on tap for tomorrow, so be sure to stop by to load up on salad-makings and grill-worthy beef, pork, poultry and asparagus. This heatwave of late spring practically shouts out for outdoor cooking and eating, as the cooling evening hours will be some of the best of these hot days.

We've had some wonderful feedback about our newest location from you; thank you for your input, and be sure to email us at the address below with any concerns or kudos you may have!

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
Luke Weaver Greenhouses: Asparagus, hothouse tomatoes
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



Susquehanna Valley Growers' Market
May 31, 2013
2pm - 6pm
Brook Park, Lewisburg, PA
Reitz and Baylor Blvds.
Between Rtes. 45 and 192

Check us out on Facebook

* * * * *

Seasonal Recipe
Grilled Pork Tenderloin with Roasted Corn and Bacon Relish

Adapted from The Thrill of the Grill, by Chris Schlesinger & John Willoughby, Wm. Morrow & Co., NY,1990
Makes/Serves 4-6

The fresh corn from the South that hits the stores this time of year can be quite good-- here, it is grilled and combined with crisp bacon and maple syrup to create a tasty accompanying relish for pork.

Ingredients:

For the relish:
3 ears of corn, shucked
4 tablespoons maple syrup
3 slices bacon, diced small
1 large yellow onion, diced small
1 teaspoon chopped fresh sage
Salt & freshly cracked black pepper to taste

2-3 pork tenderloins
Salt & pepper

Directions:


1. Cook the corn in boiling water for 4 minutes. Remove and allow to cool to room temperature.

2. Over a medium fire, grill the corn 2-3 minutes until lightly brown. Brush with the maple syrup and continue to grill
an additional 2-3 minutes, or until the syrup begins to caramelize, turning a golden brown. Remove from grill and cool.
With a sharp knife, cut the kernels from the cob.

3. In a saute pan, cook the bacon over medium heat until crisp, about 5 minutes. Add the onion and saute 4-5 minutes, until
the onion is clear. Add the corn and cook 2 minutes more.

4. Remove the corn mixture from the heat, add the sage, season to taste with salt & pepper, stir well, and set aside.

5. Rub the tenderloins with salt & pepper and grill them over medium heat for 12-15 minutes, rolling them every 4-5 minutes to
ensure even cooking. This timing will produce meat that is slightly pink; if you prefer the tenderloins to be cooked completely,
leave them on the grill an additional 5 minutes or so.

6. Remove the tenderloins from the grill, allow to stand for 5 minutes, and slice into 1/2 inch thick pieces. Spoon relish
over, and serve.

* * * * *

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





Thursday, May 23, 2013

News from the SVGM


News From The Market

Sun, clouds, a dry but beautiful two weeks, a bit of rain relief, searing heat for two days, a strong hydrating and cooling storm system, tomorrow's cooler temperatures: a reminder to all of us who depend on our local farmers for food, just how capricious any given part of the growing season can be. The tenacity and passion that it takes to farm and raise nourishing foods in the face of the ever-changing weather conditions is truly astonishing to me. We need to be mindful and extremely grateful to these people who choose to live this life of provision, in the name of healthy eating. They are a breed apart, and deserve our appreciation!

Our own Beaver Run Farms is featured in the current issue of Williamsport's Freshlife natural food store's Options magazine. Their system of straw beds to enhance the quality of life for the pigs that provide their pork products, reminded me also of another important part of the food puzzle~~~ when our foods are raised with attention to the humane treatment of farm animals and the replenishing attitude of sustainability in crop production, I believe it can only result in the most nourishing of foods. It is a grand circle of respect that regenerates itself over and over again.

So be sure to come out and show your appreciation for our farmers tomorrow: rain or shine, they'll be there~~ and you should be there, too!
We have the added attraction of Woody Wolfe's uplifting, toe-tapping, sing-along, oh-my-gosh-I-haven't-heard-that-song-in-years music tomorrow-- so it's gonna be fun! See you all tomorrow~~~

This week's vendors:

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: Spinach, leaf lettuce, spring onions, radishes, organic-fed chicken
Luke Weaver Greenhouses: Asparagus, hothouse tomatoes
Tarsa Family Farm: Baby greens, rhubarb, leaf fennel, fresh flowers, fresh eggs
Love Well Soap Company: Goats' milk soaps and lotions
Gemelli Bakers: Artisan breads and fresh baked goods



Susquehanna Valley Growers' Market
May 24,2013
2pm - 6pm
Brook Park, Lewisburg, PA
Reitz and Baylor Blvds.
Between Rtes. 45 and 192

Check us out on Facebook

* * * * *

Seasonal Recipe
Asparagus and Potato Gratin
Adapted from Country Living Magazine, May 2013, Hearst Magazines, UK
Recipe by Alison Walker

Serves 4

This can work as a great side dish, or add crumbled sausage or a layer of roasted chicken for a one-dish supper. Asparagus from Luke Weaver and Taleggio from Stone Meadow makes this the freshest of dishes!

Ingredients:
1 bunch asparagus, trimmed and cut into 2-inch pieces
About 2 dozen new or fingerling potatoes
2 T. butter
2 T. flour
Large pinch quality mustard powder
Freshly grated nutmeg
Salt & freshly grated pepper
About 6 oz. milk
5-6 oz. Taleggio cheese, cubed
3 tablespoons mixed seeds, such as pumpkin, sesame, sunflower, etc.

Directions:
Cook the asparagus in boiling water for 3-5 minutes, depending on its thickness. Drain well.
Cook the potatoes in boiling water for 10-15 minutes until tender. Drain well.

Melt the butter in a small saucepan, stir in the flour, mustard, a good grating of nutmeg, salt and pepper to taste,
and cook over medium heat for 1 minute. Remove from the heat and gradually stir in the milk to make a smooth sauce.
Return to the heat and cook, stirring, until thickened. Continue to cook for 2-3 minutes.

Add the Taleggio cheese and gently heat to melt; do not allow to boil. Check the seasoning.

Preheat the oven to 375 degrees.

Arrange the asparagus and potatoes in a shallow ovenproof dish. Pour the sauce over all, and scatter the seeds over the top.

Bake in oven until bubbling, approximately 20 minutes or so.

The gratin can be preassembled and chilled until needed.Allow to come to room temperature before the final bake.


* * * * *

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, May 16, 2013

News from the SVGM

Susquehanna Valley Growers' Market
May 16, 2013


* * * * *

News From The Market
Tomorrow is going to be one glorious day for the Growers' Market: sunny, mid-seventies, little chance of rain ~~~ and a spread of early season produce and other local foods and products to fuel your sense of the return of the green! If you're able, plan to walk or
bike to our new location on Reitz Blvd. in Brook Park; we're on the green near Brook Park Pet Supply and the Hideaway Cafe, just steps away from the new rail trail path. For those of you driving, the parking has never been easier or closer.
This week's recipe, Asparagus and Leek Frittata, takes advantage of some of spring's freshest offerings; almost every ingredient can be found at the market.
Looking forward to seeing you all tomorrow!

This week's vendors:
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: Spinach, leaf lettuce, spring onions, radishes, organic-fed chicken
Luke Weaver Greenhouses: Asparagus, hothouse tomatoes
Tarsa Family Farm: Baby greens, rhubarb, leaf fennel, fresh flowers, fresh eggs
Love Well Soap Company: Goats' milk soaps and lotions

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

May 17, 2013
2pm - 6pm
Brook Park Farm
Reitz Blvd. & Baylor Blvd., Lewisburg
(Between Rtes.192 & 45)

Check us out on Facebook

* * * * *

Seasonal Recipe
Asparagus and Leek Frittata

Makes/Serves 6 to 8

Eggs aren't just for breakfast when they're fresh and local! Vary the veggies and cheeses as the season suits~~~

Ingredients:

Extra virgin olive oil
1 bunch asparagus, trimmed & cut into 1-inch pieces
1 leek, white part only, sliced into rounds (if using spring onions, use part of the green, also)
1 dozen farm-fresh eggs
Kosher salt & freshly ground pepper
Zest of 1 lemon, juice set aside
Fresh chopped herbs to taste, such as fennel greens, parsley, basil, thyme
1 cup grated or sliced cheese of your choice: Colby, Brie, Pepper Jack, Cheddar,etc.
Fresh greens of your choice, tossed with olive oil and lemon juice

Directions:

1.Heat 1 tablespoon olive oil in a pan over medium-high heat. Saute the asparagus & leeks until softened, about 10 minutes.
Remove from heat.

2. In a large bowl, beat eggs and add a pinch of salt & pepper. Stir in lemon zest, fresh herbs, and the leek and asparagus mixture.
Place the pan back over medium-high heat and coat with a bit more of the olive oil. Pour the egg and veggie mixture into the pan, and top with the cheese. Cook for about 10 minutes until the eggs have mostly set. Reduce heat to low and cover the pan.
Continue cooking on the stovetop until the top of the frittata is fully cooked. Alternately, after the initial 10 minutes, place on the top rack in a 350 degree oven or under the broiler to finish cooking and lightly brown the cheese.

3. Remove from heat and let rest for a few minutes. Slice and serve with the greens that have been tossed with lemon juice and olive oil.

* * * * *


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

Wednesday, May 1, 2013

News from the SVGM

Susquehanna Valley Growers' Market
May 1, 2013

A New Season, A New Location

* * * * *

News From The Market

Greetings everyone! It's that time of year, and with the warmth of spring finally settling in, it's a gorgeous time to be starting up the eighth season of the Growers' Market.
We're very excited to announce our new location: we are moving to Brook Park! We will be located along Reitz Blvd., on the grassy area near the turn into the Hideaway Cafe and Pennsylvania House.
This location is now closer to town, and a terrific bonus is that the rail trail runs right through Brook Park for those of you who love your bikes and walks. The parking is ample, and the setting is
pretty and much more quiet, and we've had a really warm welcome from the Baylors, also.
So mark your calendars for next Friday, May 10, and come out to open the season with us~~~ we're looking forward to seeing you all again!

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

Fridays, May 10 - October 25, 2013
2pm - 6pm
Brook Park
Reitz Blvd., Lewisburg
Near the Hideaway Cafe & Pennsylvania House

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

* * * * *

* * * * *

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.