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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, September 26, 2013

News from the SVGM

News From The Market
With picture-perfect days of warm sunniness and cool clear nights, we're off to a beautiful start this autumn. There's a warm golden hue to the fields and the gardens, and the ridges are beginning to turn
orange and red already. We've had near-frosts and scattered frosts~~~ soon the last of the field tomatoes and peppers and summer squashes will be picked. But the abundance of fall's harvest eases this knowledge: our growers' stands are full of pumpkins of all kinds, greens, potatoes, winter squash, sweet potatoes, carrots, beets and luscious freshly picked apples. Fresh meats and poultry for your grill and oven await you, and delicious cheeses are waiting to be melted into risottos and frittatas and over crusty bread. The SVGM knows how to fill your autumn appetite! This week's recipe, Lentil and Pumpkin Sun-dried Tomato Salad, is a deliciously different way to use sweet pumpkin. We also have the rousing guitar sounds of Woody Wolfe tomorrow to add to the festive feel of the fall's bountiful displays. Come to shop, come to listen, come to see your friends~~
There are just five markets left in this 2013 season, so be sure to stop by Fridays, from 2-6pm, tomorrow through the end of October.
This week at market:
Cow-a-Hen Farms: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
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, butternut squash, sweet potatoes, 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 tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, sweet potatoes, 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: Apples, perhaps some peaches, plums

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

September 27, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs at Routes 45 & 192

Check us out on Facebook

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Seasonal Recipe
Lentil and Pumpkin Sun-Dried Tomato Salad
Adapted from Pumpkins and Squashes by Kathleen Desmond Stang (Chronicle Books, 2005)
Makes/Serves 8-10

This salad is great for a potluck or picnic. Or it can be a vegetarian entree. It is important not to overcook the lentils: they should still have some "tooth."
A tasty option is to substitute dried cranberries or cherries for the sun-dried tomatoes.

Ingredients:
1 pound small green or brown lentils
1 medium yellow onion, chopped
1 carrot, shredded, optional
5 cups water
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground pepper
1 1/2 pounds (1/1/2 cups) peeled, diced pumpkin or butternut squash
3 tablespoons olive oil
1/4 cup balsamic vinegar
8 sun-dried oil-cured tomatoes,snipped into pieces
2 ounces (1/2 cup) diced feta cheese
1/2 cup minced green onion tops, chives, flat-leaf parsley, and basil or oregano

Directions:

1. Into a saucepot, add the lentils, onion, carrot, water, garlic, thyme, bay leaf, and salt and pepper, to taste. Cover and simmer for 20-25 minutes, or until lentils are
just slightly crunchy. Remove bay leaf.

2. Meanwhile, put the pumpkin in a microwaveable dish, cover with plastic wrap, and microwave 10 minutes, or until just cooked through. Or steam the pumpkin over
simmering water for 15 minutes, or until tender. Toss with 1 tablespoon of the olive oil. Drain the lentils and put into a large bowl. Add a mixture of the vinegar, the remaining
2 tablespoons olive oil, and salt and pepper tot aste. Stir in the pumpkin and tomatoes. Sprinkle with feta and herbs. Chill 1 hour or up to 1 day before serving.

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




Thursday, September 19, 2013

News from the SVGM


News From The Market

Welcome to the segue season between late summer and early autumn: the time of wildly fluctuating temperatures during the daylight hours, and cooler evenings~~some of them downright cold~~that beg the questions, fire or not? heat on or not? Somehow, in these "tween" weeks, my house always feels cold inside, even when it's seventy-five outside. And trying to figure out what I want to eat is nearly impossible: is it cold enough for soup and chili? Salad and the grill?
I do know, for sure, that this bountiful early fall season at the Growers' Market can provide you with whatever you need for whatever you're craving this crazy weather time of year! Whether you want to roast chicken or pork or beef. or grill it instead, you can find the right cuts and birds at the market. The vegetables are plentiful for the season's first batch of vegetable soup, and chili is never better with fresh ground beef and peppers and tomatoes from the market. If the warmth of the next week calls for salads, it's the perfect greens time, with an overabundance of crispy cucumbers and carrots and beets on hand to toss into those greens. Or try a quick, middle-of-the-road heartiness with a pasta with olive oil, garlic, kale and sausage~~~ yep, you can find the bulk of that meal at the market right now.
And yes, after the recent lows of thirty-nine to forty degrees, tomorrow is looking like it will be close to eighty~~~ hey, enjoy these warm sunny days while you can! 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, 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, melons, 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 tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, 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: Apples, perhaps peaches, nectarines, plums

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
September 20, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs on routes 192 & 45!

Check us out on Facebook

* * * * *

Seasonal Recipe
Honey-Soy-Roasted Pork with Braised Vegetables
Adapted from Food and Wine Magazine by Chef Tetsu Yahagi (foodandwine.com, October 2013)
Makes/Serves 6-8

The glaze in this recipe could easily be used to glaze a tenderloin or chops on the grill if you'd prefer. Throw a few grillable veggies on, such as onion halves, zucchini, and yellow squash, and
baste them lightly, too.

Ingredients:
One 4 1/4-pound boneless pork shoulder roast, tied
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup honey
1/4 cup soy sauce
1 cup veal demiglace :a concentrated stock available at Whole Foods & specialty markets
1 cup chicken stock or low-sodium broth
1 pound baby carrots, or fresh market carrots, scrubbed and peeled if necessary
1 pound medium turnips, peeled and cut into 1-inch wedges
3/4 pound brussels sprouts, halved through the core

Directions:
1. Preheat the oven to 400 degrees. Season the pork all over with salt and pepper. In a large skillet, heat the oil until shimmering. Add the pork roast and cook over moderately high heat,
turning, until browned all over, about 12 minutes. Transfer the pork to a 12-by-14 roasting pan.

2.Pour off all the fat from the skillet. Add the honey and cook over moderate heat, stirring, until it turns a deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace
and chicken stock and bring to a boil. Pour the liquid over the pork and roast for about 50 minutes, basting every 10 minutes, until an instant-read thermometer inserted in the thickest
part of the roast reads 120 degrees; add 1/4 cup of water or stock to the roasting pan if the juices evaporate too quickly while roasting.

3.Scatter the carrots, turnips, and brussels sprouts around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant-read
thermometer reads 150 degrees. Transfer the pork roast to a carving board; tent it and let it rest.

4. Return the roasting pan to the oven and roast the vegetables for 20 to 25 minutes longer, until tender. Using a slotted spoon, transfer the vegetables to a medium bowl. Pour the pan
juices into another smaller bowl.

5. Thinly slice the pork and serve with the pan juices and vegetables.

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





Thursday, September 12, 2013

News from the SVGM

News From The Market

This time of year~ the month of September~ is, in my book, the most spectacular time of year at the SVGM. The heat of the midsummer months has brought peppers and tomatoes and all manner of summer squashes into their prime, and the autumn fruits and vegetables (think apples and pumpkins) are beginning to be harvested. The cooler autumn weather will bring forth a fresh spate of greens and lettuces, and the cooler temperatures add a vibrancy and depth of color to zinnias and dahlias and other cut flowers. Fresh chickens are abundant, ducks are available, pork and beef is as fresh as it comes, and cheesemaking is at its height with the volume of milk that the grass-fed cows have produced. It's almost a magical time in its abundance, and it won't last forever. Another tomato recipe to take advantage of the short field-grown season, Heirloom Tomato Pie, reminds us of just how superior in taste these fruits truly are. Enjoy! It looks like we're going to have a gorgeous day tomorrow for shopping at the 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, melons, 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 tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, 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: Apples, perhaps peaches, nectarines, plums


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

September 13, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle at Reitz & Baylor Blvds., Lewisburg
Look for our signs along rtes. 192 & 45!

Check us out on Facebook

* * * * *

Seasonal Recipe

Heirloom Tomato Pie
Adapted from House Beautiful by Alex Hitz (housebeautioful.com, September 2013)
Makes/Serves 8-10

Try this with any variety of tomatoes you'd like, and feel free to mix it up with cherry and grape tomatoes, reds and yellows. In addition, this "pie" is baked in a 9 x 13 inch baking pan for ease of serving in a couple of ways: use a knife to cut thin slices or thicker squares, or for a more elegant presentation, use a biscuit cutter for rounds. The Pate Brisee recipe that is included here is perfect for this size pan. If you use a premade crust dough, just double the quantity.

Ingredients:
Pate Brisee
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons cold butter, cut into pieces
3 tablespoons canola oil
5 tablespoons ice water

Directions:
1. In the bowl of a food processor, pulse all ingredients together until coarse crumbs form. Do not over-process, or the crust will be tough.

2. Pour crumbs out onto a floured surface and knead a couple of times to bring them together.

3. Roll dough into a ball, and cover with plastic wrap. Let dough rest for at least an hour in the refrigerator, before rolling out to desired thickness.

Ingredients

Pie
2 pounds mixed heirloom tomatoes, cut into 1/4-inch slices
1 1/2 teaspoons salt
2 tablespoons butter
1 onion, halved, then sliced thin
2 teaspoons minced garlic
1 cup quality mayonnaise
1 cup fresh basil leaves, firmly packed
3 sprigs fresh parsley
1 medium shallot, peeled
1 green onion
1 cup grated Gruyere cheese, firmly packed
1 cup grated sharp cheddar, firmly packed
1/2 cup grated Parmesan cheese, plus 1 tablespoon for topping
1 to 1 1/2 tablespoons coarsely ground black pepper

Directions:
1. Butter a 9-by-13-inch baking pan, and preheat the oven to 375 degrees.
2. Place the tomato slices on a rack set into a cookie sheet. Salt both sides, using 1 1/2 teaspoons salt total. Let the slices drain for at least an hour to remove excess water.
3. Roll out the pate brisee or premade crust, and press it into the buttered pan. Poke it all over with a fork, and bake until brown, 18-20 minutes.
Remove from the oven and let cool completely.
4. In a heavy skillet, melt the butter over medium-high heat. When the foaming has subsided, saute the onions until slightly soft, a couple of minutes, and
then add the garlic. Continue to saute until the onions and garlic are translucent, about 10-12 minutes total.
5. Place the mayonnaise, basil leaves, parsley, shallot, and green onion in the bowl of a food processor, and blend until the mixture is green and fully
mixed, about 1 minute.
6. In a large mixing bowl, combine the mayonnaise mixture, Gruyere, cheddar and 1/2 cup Parmesan, stirring thoroughly.
7. Spread the mayonnaise-chees mixture evenly over the cooled crust.
8. Place sauteed onions and garlic evenly on top of mayonnaise mix, and arrange the drained tomato slices in a pretty pattern on top of everything.
9. Sprinkle with 1 tablespoon Parmesan and coarsely ground black pepper, and bake for 50-60 minutes.
10. Let the pie rest for at least 30 minutes. Serve warm or at room temperature.


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






Thursday, September 5, 2013

News from the SVGM

News From The Market

Welcome to September! I hope you all had a gorgeous holiday weekend, full of friends, family, and good food and gatherings. The humid heat of last week has shifted into drier and cooler weather, and tonight's low of near 40 degrees should make for some wonderful open-window sleeping weather! The market is starting to look like fall, with the arrival of the season's first pumpkins and yams, and some of the summer crops will be winding down to make room for fresh greens like kale and winter squashes like butternuts. O'Hara Orchard's peach season is coming to a close soon, also, and this week's recipe, Stir-fried Beef and Peach Salad, is one to try while you can still get your hands on their delicious peaches; nectarines would be a great substitute or addition, too, to this fresh-tasting late summer salad.
Come visit us tomorrow: take advantage of the stunning sunny days this season has been giving us, and help us celebrate this grand local harvest!

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, melons, 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 tomatoes, shallots, specialty potatoes,watermelons, pumpkins, kale, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Kale, collards, swiss chard, green beans, cucumbers, zucchini, carrots, yams, 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, plums



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

September 6, 2013
2pm - 6pm
Brook Park Farms
Brook Park Circle, at Reitz & Baylor Blvds.
Look for our signs on rtes. 45 & 192!

Check us out on Facebook

* * * * *

Seasonal Recipe

Stir-fried Beef and Peach Salad

Adapted from The Perfect Peach by Marcy, Nikiko, and David Mas Masumoto (Ten Speed Press)
Makes/Serves 8

A perfect late summer salad for lunch or a light supper~~~ vary the fruit: try using nectarines or plums.

Ingredients:
1 1/2 pounds boneless beef sirloin steak, cut against the grain into bite-size pieces
3 tablespoons sugar
2 tablespoons oyster sauce
4 cloves garlic, minced
1 teaspoon freshly ground pepper
1/4 cup fresh lime juice (about 2 limes)
1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons light soy sauce
1 jalapeno, ribs and seeds removed, diced
1/4 cup canola oil
4 firm but ripe peaches, peeled, halved, pitted, and cut into 1/2-inch thick slices
1/2 large red onion, thinly sliced and separated into slivers
1 cup fresh Thai basil or mint leaves, torn
6 cups fresh mixed greens


Directions:
1. In a large bowl,toss steak with 1 tablespoon sugar, oyster sauce, garlic and pepper to coat. Let marinate for 20 minutes.

2. Meanwhile, in a medium bowl, combine lime juice, vinegar, fish sauce, soy sauce, jalapeno, and remaining sugar, stirring to dissolve sugar. Set aside. (Store vinaigrette in refrigerator for up to 1 day.)

3. In a large wok or skillet over high heat, heat half the oil. Add half of steak to pan and stir-fry until nicely browned, about 3-4 minutes; remove to plate. Add remaining oil to skillet and stir-fry as above.
(If excess juice forms, remove steak and leave pan on burner for a short time to evaporate liquid.) Return reserved steak to pan and turn off heat. Add peaches, onion, basil or mint, and toss to combine.

4. Divide greens, then the steak mixture, among 8 plates. Drizzle each salad with about 2 tablespoons of reserved vinaigrette.

* * * * *

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