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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, 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

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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.

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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

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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.

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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

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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.

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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

Check us out on Facebook

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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.