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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, 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

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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.

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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

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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.

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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

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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.

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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

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