.

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, 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.