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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, 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

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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.

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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

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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.

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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

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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.

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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.)

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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.

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