.

Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

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For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

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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, December 4, 2014

News from the SVGM

Hello everyone! I hope the Thanksgiving holiday brought good memories and much joy to you all this year. We are now officially into the holiday season, and I want to remind you that our winter Growers Market is in full swing every Friday at Brook Park Pet Supply from 2-5:30pm. There are stalwart regular vendors like Cow-a-Hen Farm and Stone Meadow Farm, and Beaver Run Farm is attending every 2nd and 4th Friday of the month. Other vendors include Haole Boy Salsas and Asher's Garden, with others rotating in as they have product throughout the winter season. The indoor market has received great support thus far from the community, and also from Sharon Klose, Brook Park Pet Supply's owner, who has made this wonderful indoor market possible. It's a great thing to have a cozy, heated space for any indoor growers market during this cold, often wet, weather season, so make sure you stop by to check it out, and show your support~~ the success of this new seasonal incarnation of the SVGM depends on it! We all look forward to seeing you there~~~ Happy Holidays!


Susquehanna Valley Growers' Market

Fridays
2pm - 5:30pm
Brook Park Pet Supply --- Left Entrance
400 Farley Circle, Brook Park Farm, Lewisburg

Check us out on Facebook

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

Thursday, October 30, 2014

News from the SVGM

Hey everyone! We are heading into our final regular-season outdoor market: tomorrow is it, October 31. The weather is cooler, most certainly, but it looks like the sun may shine a bit and the temperatures will hold in the mid-fifties. It has been a wonderful market season, and we all would like to thank you for your loyal and much-appreciated support through these past months and years. The SVGM has become a thriving and vibrant part of Fridays in this area, and we have been blessed by all of those who share our vision of providing nourishing, high-quality, small family-farm produced vegetables, fruits, meats, poultry, eggs, cheeses and other specialties. Thanks also to Brook Park Farm for hosting us; this has turned out to be THE location for us, and we look forward to many more seasons at Brook Park Circle.

As has been mentioned in the past few emails, next week the SVGM will move indoors into the left-hand area of Brook Park Pet Supply, as you face the store. We have a smaller, but steady group of vendors that will be regularly available to you at this winter location, so be sure to check it out. We should have some of the produce people there for a time; they will now be able to factor in an extended season of selling, so this will require planning for planting next year. As before with the growth of our regular-season market, we will appreciate your support of this new indoor opportunity, and look forward to it growing into a warm and inviting place to continue to supply you with the local foods you've come to love. Think "heated space" in the cold months ahead~~~ this is a unique find for a market location, and it's basically right where the summer market is, so there is no need for new directions!

This week's recipe is a satiating, fall-inspired pasta, Pappardelle with Lamb Ragu. Enjoy its hearty seasonality!

This will be the last weekly newsletter, until next spring: I will send out at least monthly updates for you through the late fall and winter, however, so be sure to watch for them.

So, we'll see you tomorrow, and we look forward to seeing you also in the months ahead! Thank you!~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Hothouse tomatoes
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; Tunis lamb, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, turnips, cilantro, cut flowers, eggs, maple syrup, lamb
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, squash, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Pappardelle with Lamb Ragu
Adapted from Food & Wine, recipe by Andrew Carmellini (foodandwine.com)
Makes/Serves 6

Fresh lamb can be found at Tarsa Family Farm or Quaff Meadows; the quality of the lamb is what will make this dish stand apart! The herbs and spices give it complex and luxuriant layers of flavor~~~

Ingredients:
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken or lamb stock
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Directions:

1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.
Add the lamb, coriander, fennel, cumin, rosemary, and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the
wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the
liquid is slightly reduced, 25 to 30 minutes.

2. In a large pot of boiling salted, water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon oil and toss over
low heat.
Serve the pasta in bowls, topped with the fresh ricotta and mint.


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





Thursday, October 23, 2014

News from the SVGM


The growing cycle may well be winding down for the produce of the SVGM's vegetable growers, but traditional fall crops like potatoes and sweet potatoes, winter squash, turnips and cabbage have a heartiness and earthiness that speaks to the growing hunger we all experience as the days get shorter and cooler. Even the greens that thrive in the crisp fall weather~~~ kale, chard, lettuce~~~ taste stronger, and take to soup-ing and stewing as part of a filling and nourishing meal. With just two more weeks of our outdoor market, I urge you to make a point to stop at the SVGM to thank these incredible farmers for the gorgeous fruits and vegetables they've supplied your refrigerators and tables with this season. This week's recipe, Tuscan Kale Salad with Spicy Currants and Fried Eggs, is a great weeknight main-dish salad that highlights the versatility of a fresh bunch of kale: it's not just for soups and sides! Grab those shopping bags,and we will see you tomorrow~~~
This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, squash, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Tuscan Kale Salad with Spicy Currants and Fried Eggs
Adapted from America Farm to Table by Mario Batalli and Jim Webster (Grand Central Publishing, 2014)
Makes/Serves 6

With the widespread availability of locally produced fresh eggs, more and more people are finding they're not just for breakfast anymore. They're a cozy, substantial comfort food at their best,
and this salad does the trick: serve it with thick slices of good quality garlic toast for a simple yet delicious quick supper. It's got a kick to it~~ adjust the sriracha to taste if you need to!

Ingredients:
2 tablespoons dried currants
6 tablespoons white balsamic vinegar
2 tablespoons sriracha sauce
6 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 tablespoon tiny capers, drained
1 teaspoon kosher or sea salt, plus more as needed
2 bunches Tuscan kale (about 1 pound), cut crosswise into paper-thin slices
2 tablespoons pine nuts, lightly toasted
6 to 8 large eggs (1 per person, or more for a bigger eater!)
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano

Directions:
Place the currants in a small microwave-safe bowl; add the vinegar and sriracha and microwave for 20 seconds on high, then remove and place in a slad bowl to cool.

When cool, add 4 tablespoons of the olive oil, the lemon zest, lemon juice, capers, and salt and whisk together to make a light dressing.

Add the Tuscan kale and toss with the vinaigrette to coat well. Add the pine nuts and let stand at room temperature for 10 minutes.

In a 10-inch nonstick pan, heat the remaining 2 tablespoons olive oil over moderate heat.

Crack the eggs into the pan and cook slowly the way you like them!

Season the eggs with salt and pepper and sprinkle the yolks with the Parmigiano.

Toss the salad one more time. Divide the salad among serving plates; slide an egg or two over the top of each, and serve.

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






Thursday, October 16, 2014

News from the SVGM

It's been misty and humid and wet out there this week, with the temperatures as mild as they've been and the steady rains that have soaked the area. Everything is greening up again, reviving beautifully, and the water feels so welcome after the drying month of September. The trees continue to color into golds and reds and oranges and yellows. and the air feels gentle and soft with all the moisture its holding. This weekend we'll be back to more normal fall days, with perhaps the threat of frost for those of us living in the river valley, but I guess it's about time to give up the lingering flowers and tomato plants! The Growers Market is as beautiful as ever this time of year, so be sure to catch these last weeks at our outdoor location; we just may even move the final market on October 31 inside, depending on how fast the daylight disappears over the next two weeks! The Market will officially begin its indoor season at Brook Park Pet Supply on Friday, November 7, with hours starting at 2pm and ending approximately at 5pm or a bit after. Sharon at Brook Park Pet Supply has been great working with us, and the 5pm end-time is necessary for now because the space is currently also being used for 6pm dog-training classes.
A quick mention about some new products that Stone Meadow Farm has to offer: be sure to try their new all-beef (grass-fed beef) ring bologna, bratwurst, and fresh chorizo. I've tasted the bologna and it is delicious, with lots of garlic and spice and virtually no nitrites.
This week's recipe, Roast Chicken with Goat Cheese, Honey and Thyme, is a nice variation on the classic roast chicken, and this is the season when something roasting in the oven smells incredibly inviting and nourishing. Fresh chickens are available at both Tarsa Family Farm and Beaver Run Farm, and sometimes at Cow-a-Hen Farm; you can pick up the garlic and shallots called for, too, at Tarsa. There is nothing quite like a roasted fresh local chicken!
See you tomorrow~~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, zucchini, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, cherry tomatoes, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe

Roast Chicken with Goat Cheese, Honey, and Thyme
Adapted from The Best of Food & Wine, recipe by Robert Del Grande (American Express Publishing, 1992)
Makes/Serves 4

A roast chicken infused with garlic, apple, thyme and shallots, and finished with a lovely goat cheese sauce~~~

Ingredients:
One 3-4 pound chicken
1 teaspoon coarse salt
1/2 teaspoon coarsely cracked black pepper
12 large sprigs of fresh thyme, or 2 teaspoons dried thyme
1 head of garlic, cloves separated but unpeeled
1 tart green apple, such as Granny Smith, peeled and quartered
1 onion, peeled and quartered
4 whole large shallots, unpeeled, or 8-10 small
4 tablespoons unsalted butter
1/4 cup honey
1/4 cup cider vinegar
1 cup dry white wine
2 ounces mild goat cheese, such as Montrachet
1/4 cup heavy cream

Directions:
1. Preheat the oven to 450 degrees. Sprinkle the cavity of the chicken with 1/4 teaspoon of each of the salt and pepper. Place half the thyme and half the garlic cloves
in the cavity. Truss the chicken. Rub the skin with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.

2. Place the chicken in a roasting pan. Surround with the apple, onion, shallots and remaining garlic cloves. Roast for 30 minutes.

3. Meanwhile, in a small heavy saucepan, combine the butter, honey and viegar. Cook over moderate heat, stirring frequently, until the butter is melted, to make basting sauce.

4. Baste the chicken every 5 to 10 minutes as it roasts for about 30 minutes longer, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees. It may take an additional
15-20 minutes if the bird is closer to 4 pounds. Turn the vegetables occasionally to coat with drippings so that they will be evenly caramelized.

5. Turn off the oven. Remove the chicken, shallots and garlic cloves to a heatproof platter, cover loosely with foil and return to the oven to keep warm.

6. Place the roasting pan on top of the stove. Add the wine and bring to a boil, scraping up any browned bits from the bottom and sides of the pan, and mashing the apple and onion into the sauce.

7. Strain the sauce into a medium saucepan and return to a boil. Strip the leaves from the remaining thyme and mince.Stir the thyme, goat cheese and cream into the sauce. Boil until slightly thickened, about 5 minutes.

8 To serve, remove the thyme and garlic from inside the chicken and discard. Carve the chicken into serving pieces and arrange on a platter. Surround with the caramelized garlic and shallots.
Pass the sauce separately.

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





Thursday, October 9, 2014

News from the SVGM

Last night's full moon was the first full moon of this autumn season, and it was a gorgeous one, the Blood Moon, as it wove in and out of the passing clouds. The gentle wind that rustled the changing leaves only heightened the mystical magical atmosphere of the bright night~~ fall is definitely upon us! We are in our last month of our outdoor season, with just 4 more Fridays to go until we move the SVGM inside at Brook Park Pet Supply. The cool-weather crops are gorgeous and crisp and sweet, from delicious apples to crunchy lettuces and cabbage, and pumpkins are starting to appear for your Halloween decorating. Potatoes, sweet potatoes, and winter squashes, fresh garlic and onions, beets, kale and chard~~~ it's a great time to shop for those homemade soups that your appetites are craving. And don't forget about the chickens and pork loins and beef roasts for the oven~~~ we've got just about everything you need and want to satisfy those changing tastebuds as the days grow shorter and cooler. This week's recipes are all about apples, and some cabbage, too: Ginger Roasted Apples with Ice Cream for dessert, and Cabbage Salad with Apples and Walnuts, a crisply tasty side salad that goes well with pork and chicken, either roasted or on the grill. See you tomorrow!
This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), pear lemonade, fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, zucchini, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, cherry tomatoes, baked goods, including fresh bread and homemade granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Ginger Roasted Apples with Vanilla Ice Cream
Adapted from A Well-Seasoned Appetite by Molly O'Neill (Viking, 1995)
Makes/Serves 4

Now is the best time to make a dessert like this, when the apples are at their peak locally, and they taste it: fresh off the tree, crisp, sweet or tart or a combination of both, juicy
and tasting of autumn~~~

Ingredients:

1/2 cup water
1 cup sugar
2 tablespoons grated fresh ginger
4 large sweet-tart cooking apples like Macoun, peeled, cored, and cut into 1/2-inch slices
1 pint vanilla ice cream

Directions:
1. Preheat the oven to 400 degrees F.

2. Combine the water, sugar, and ginger in a medium saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Let stand for
10 minutes. Strain through a fine-mesh sieve.

3. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, turning once,
about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rou ds and place on the plates. Fan the apple slices around the ice cream
and serve immediately.

Seasonal Recipe #2
Cabbage Salad with Apples and Walnuts
Adapted from Chez Panisse Fruit by Alice Waters (HarperCollins, 2002)
Makes/Serves 6

A simple side salad that makes the most of two of fall's most predominant crops: cabbage and apples. This is a somewhat more elegant "slaw!"

Ingredients:
1 small head green cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/2 cup olive oil
2 tablespoons creme fraiche or heavy cream
2 apples, any crisp, tasty eating variety

Directions:
1. Preheat the oven to 375 degrees F.

2. Tear off and discard the tough outer leaves of the cabbbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

3. Toast the walnuts in the oven for 8 minutes, then coarsely chop or crumble them.

4. To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the creme fraiche or
heavy cream. Taste and adjust the acid and salt as desired.

5. Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts with the
dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

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





Thursday, October 2, 2014

News from the SVGM

It's been a beautiful Indian Summer, and now it looks as if we'e heading into the true cooler temperatures of the season. The nip of the cold, though, brings out the sweetness of cold-weather vegetables, like cabbages and brussels sprouts and kale. And the abundance of the harvest becomes apparent as farmers race to beat the first frost. Now is a great time to start to stock up on those winter vegetables that store well, such as potatoes, winter squashes, garlic and onions. This week's recipes, in fact, celebrate the onion, yes, the onion; scroll down for some great ideas: Fettuccine with Red Onions, Blue Cheese, and Thyme, and Pork Chops with Sage, Onion, and Prosciutto. And it's getting close to the time to buy your Halloween pumpkins! Also, look for further updates on details for the SVGM winter market in the coming newsletters; we are all very excited about this finally coming together.
Put this all together with the harvest festival feel of our First Friday tomorrow, and what better reason can there be to go to the SVGM? We'll have a face-painting tent for the kids, and so much incredible locally-produced food, you'll want to bring three or four shopping bags with you~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), pear lemonade, fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn,fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces

Check us out on Facebook

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Seasonal Recipe

Fettuccine with Red Onions, Blue Cheese, and Thyme
Adapted from The Herbfarm Cookbook by Jerry Traunfeld (Scribner, 2000)
Makes/Serves 4

A creamy pasta dish for an elegant side that showcases the humble red onion: look for many specialty onions at Tarsa Family Farm, and fresh pasta at Fasta & Ravioli Co. Be sure to use a good-quality blue cheese for this pasta. There are quite a few to choose from these days at the local grocery stores~~~

Ingredients:
6 quarts water
1 1/2 tablespoons salt
1 large red onion
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped fresh thyme
1/3 cup dry white wine
3/4 cup heavy cream
1 pound fresh fettuccine, or 12 ounces dried
3 ounces crumbled blue cheese, such as Danish blue, Gorgonzola, Bleu d'Auvergne, or Roquefort
Freshly ground black pepper

Directions:
1. Onion. Fill a large pot with the water, add the salt, and bring to a boil over high heat. Peel the onion and cut it in half from root to tip. Cut out the dense core at the root end and slice the onion 1/4 inch thick, again from root to tip. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring very often, until they begin to soften but still hold their shape and have some snap when you bite into a piece, about 4 minutes. Add 2 tablespoons of the thyme and the wine and let the mixture boil for a minute or two to evaporate the alcohol. Stir in the cream and remove the pan from the heat.

2. Pasta. Stur the pasta into the boiling water and cook until tender but still firm, 3 to 4 minutes for fresh pasta, or 7 to 10 minutes for dried. Bring the sauce to a simmer. Drain the pasta and add it to the skillet. Sprinkle with the cheese and toss, using tongs or 2 wooden spoons, until about half the cheese melts into the sauce but small pieces remain. Taste and add black pepper, and additional salt depending on the saltiness of the cheese. Transfer the pasta to warmed shallow bowls or plates and sprinkle with the remaining thyme, Serve right away.

Seasonal Recipe #2
Pork Chops with Sage, Onion, and Prosciutto
Adapted from The Herbfarm Cookbook, see above
Serves 4

These are pan-seared and braised chops, finished in the sauce for the final cooking, for a savory combination of flavors perfect for the cooling weather. Though 1/2 cup sage seems like a lot, the flavor mellows when it is slowly cooked with the onions and blends wonderfully with the pork and prosciutto flavors.

Ingredients:
4 bone-in pork chops, about 1- 1 1/4 inch thick
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, or 2 smaller onions, (about 10 ounces total), sliced 1/4 inch thick
1/2 cup very coarsely chopped fresh sage
4 ounces thinly sliced prosciutto, cut into 1/4-inch wide strips
1 1/2 cups chicken stock
2 teaspoons Dijon mustard

Directions:

1. Searing the pork. Generously season both sides of the chops with salt and pepper. Heat the oil in a large skillet over medium-high heat until it begins to smoke. Using tongs, lower the pork chops into the pan and brown well on both sides, about 3 minutes per side. Transfer the chops to a large plate and set them aside.

2. Onion mixture. Reduce the heat under the skillet to medium-low and add the onion and sage. Cook, uncovered, stirring often, until the onion is softened and light brown in color, about 4 minutes. Stir in the prosciutto and cook until it loses its rosy color, about 1 minute. Add the stock and mustard.

3. Braising. Return the pork chops to the skillet, reduce the heat to low, and cover the pan. Very gently simmer the chops until an instant-read thermometer inserted horizontally into the center of a chop registers 145 to 150 degrees F, 10-12 minutes. Transfer the chops to a warmed platter. Increase the heat under the skillet to high and boil the sauce until it is slightly thickened. Taste and season with additional salt and pepper if needed. Spoon the sauce over the chops and serve right away.

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




Thursday, September 25, 2014

News from the SVGM

I apologize for the delay in getting this out this week: I found myself without internet access today. Happy Autumn to all! Even thought the market season is about to enter its last month, we have lots of news for you this week.

We hate to do so, but after this week's market, we will be saying goodbye to Ruth & Amos Lapp of Green Meadow Farm; they are moving out of the area. Ruth and Amos have become a beloved family to all of us here at the SVGM, and we will miss them, and wish them well. Be sure to stop by and thank them for their beautiful food and flowers, and to give them your blessing.

The SVGM will host two guest vendors this week that I think will interest you. Flavia & Nicholas Barger of Rebersburg, PA, will be here with their ready-to-eat Brazilian Munchies: check them out on Facebook~~ their foods look delicious! We also have Lynn Yocum with The Farm in Milton. They are a non-certified organic farm, and we look forward to having them in our produce lineup.

Next week brings our final First Friday of the season, and, yep, it will have a "Harvest" theme; details in next week's newsletter.

For the past couple of years, many of our vendors have discussed the possibility of continuing the SVGM throughout the winter months. It looks like it's a go! Brook Park Pet Supply is working with us to have use of the space that is adjacent to the main store. Market will take place Fridays as usual, but stay tuned for the exact hours of operation. I'll also keep you up to date on the participating vendors. It's great to be able to have an indoor heated market space for the cold months ahead; many thanks to Sharon of Brook Park Pet Supply for helping to make this happen!

I'm going to dash this off to you now---- it's going to be a pretty picture-perfect day tomorrow, so be sure to get to market early for the best selection. See you there!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, acorn squash, sweet potatoes, celery, sweet peppers, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), pear lemonade, fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn,fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces


Check us out on Facebook

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





Thursday, September 18, 2014

News from the SVGM

The onset of fall is one of the most beautiful times of year here in Central Pennsylvania. Honestly, nothing showcases the rolling hills and fields of our countryside quite like the sun as it sits lower on the horizon each day: the offset light throws brilliant shadows and backlights through the changing colors of the cornfields and tree lines, and the clarity of the air in these autumn days is breathtakingly energizing. This is also one of the most beautiful times of the market season, with vendor tables piled high with every color of the vegetable and fruit spectrum, and the days a pleasant temperature for shopping. Our meat and poultry producers are at their prime, too, with abundant selections of all kinds of cuts of beef and pork and chicken. Make a fresh tomato sauce with the freshest of garlic, tomatoes, and herbs for a late summer-tasting pasta; or make a roast chicken or beef or pork tenderloin with local potatoes and squashes if your appetite is changing and longing for something heartier. This week's recipe, Cabbage-and-Kale Soup with Farro, is a great "bridge" recipe for this time of year when the appetite fluctuates almost as much as the temperatures.Regardless, the season is fast moving toward its final month of October, so make sure you stock up-- now is the time, also, to speak with your farmers to find out how you can continue to buy from them through the late fall and winter months.

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, acorn squash, sweet potatoes, celery, sweet peppers, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), pear lemonade, fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup, fresh lamb: ground, and pepper and onion sausage
O'Hara Orchards: Apples
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn,fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef


Check us out on Facebook

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Seasonal Recipe
Cabbage-and-Kale Soup with Farro

Adapted from Food and Wine by Melissa Perello (www.foodandwine.com)
Makes/Serves 6

Vary the sausage, even increase the proportion for a bolder flavor~~~ throwing in a
the rind of Parmesan also gives the broth a richer flavor. As would be expected, this soup
is even better the day after! A fresh cabbage from the market would be a delicious substitute for the Savoy cabbage.

Ingredients:
1 tbsp. extra-virgin olive oil
one 2-ounce piece pancetta, finely diced
1 medium onion,finely diced
2 garlic cloves, minced
1 ounce anchovy paste (4 tsp.) or 4 anchovy fillets
1 1/4 cup farro
1/2 head Savoy cabbage---tough stems discarded, leaves torn into large pieces
1 bunch kale, stems discarded
2 quarts chicken stock or low-sodium chicken broth
1 cup water
6 thyme sprigs
1 small rosemary sprig
1 ounce Parmigiano-Reggiano rind plus 3 tbsp. grated
Salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley


Directions:

1. Preheat the oven to 350 degrees. In a heavy oven-proof Dutch oven or enameled cast-iron casserole, heat the oil.Add the pancetta and cook over moderate heat until the
fat is rendered, 3 to 4 minutes. Add the onion and garlic and cook until softened, 5 minutes. Add the anchovy paste and cook for 30 seconds. Add the farro and cook, stirring, for
3 minutes. Add the cabbage and kale and cook, stirring, until just wilted.

2. Add the chicken stock, water, thyme and rosemary sprigs and cheese and bring to a simmer. Cover the soup, transfer to the oven and cook for 1 hour, until the farro and greens are
tender. Alternatively, simmer the soup over moderate heat for 1 hour. Season the soup with salt and pepper. Transfer the soup to bowls, garnish the soup with the parsley and grated cheese and serve.


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




Thursday, September 11, 2014

News from the SVGM

Tomorrow's market day forecast is a distinctive shift into the mid-70's-degree days that signal the onset of autumn. We are just ten days away from this year's Autumn Equinox, and the harvest at the SVGM is
in its full abundance~~~ grab your shopping bags, and visit the market now, because the upcoming fall also means there are only 8 more weeks to go before the end of this market season. Make the most of these weeks; indulge fully in the gorgeous food that these growers and producers have to offer! And now is the time to check with your favorite vendors to find out what they will have available and where to get it during the off-season. This week's recipe is a tasty, warm late-summer-into-fall salad, Wild Mushroom, Butternut Squash, and Baby Spinach Salad. As always, many of the necessary ingredients can be found at this week's SVGM~~~ see you there tomorrow!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, acorn squash, sweet potatoes, celery, sweet peppers, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, watermelon, tomatoes, fresh eggs; Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, corn, melons, turnips, cilantro, cut flowers, eggs, maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn,fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef


Check us out on Facebook

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Seasonal Recipe
Wild Mushroom, Butternut Squash, and Baby Spinach Salad
Adapted from The Cakebread Cellars Napa Valley Cookbook by Dolores & Jack Cakebread with Brian Streeter (Ten Speed Press, 2003)
Makes/Serves 4 to 6

This is the kind of recipe that lets you know fall is almost here, if not here already! The flavors have a wonderful depth, and the butternut squash and fresh spinach are two of those crops that
signal cooler weather.This is a warm salad with a few more involved steps, but this is what adds the unique layers of flavors. Make this a main dish salad by topping it with grilled chicken or pork tenderloin or steak~~~ a plump sausage would also hit the spot!

Ingredients:
1 1/2 pounds assorted wild mushrooms ( such as chanterelle, shiitake, or oyster)
2 cups water
2 tbsp. soy sauce
3 cloves garlic
1 sprig thyme
2 pounds butternut squash, peeled and cut into 1/2-inch cubes
1/3 cup plus 1/4 cup extra virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 tbsp. fresh thyme leaves
1 tbsp. fresh lemon juice
1/2 cup walnut oil
5 ounces baby spinach leaves, or fresh spinach leaves torn into bite-size pieces
1/2 head radicchio, torn into bite-size pieces
1 head Belgian endive, cut into bite-size pieces
1 ounce dry jack cheese, shaved, or cheese of your choice

Directions:
Preheat the oven to 400 degrees.

Wipe clean and stem the mushrooms, reserving the stms. Cut the caps into 1-inch pieces.

Combine the water, mushroom stems, 1 tbsp. soy sauce, 1 of the garlic cloves, and the sprig of thyme in a small saucepan. Bring to a boil over medium heat. Reduce the heat to
low and simmer for 30 minutes. Strain the mushroom broth into a clean saucepan.

Spread the squash on a baking dish. Pour the 1/4 cup olive oil over the squash and toss to coat evenly. Sprinkle with salt and pepper. Bake for about 20 minutes, until the center is
tender and the outside is browned.


Spread the mushrooms out in a baking dish and drizzle with the 1/3 cup olive oil and the remaining 1 tbsp. soy sauce. Add the thyme leaves. Chop the remaining 2 cloves garlic and add to
the mushrooms. Sprinkle with salt and pepper and cover with aluminum foil. Bake for 20 minutes, until the mushrooms are soft. Remove from the oven and remove the foil. If there are any
juices in the bottom of the dish, strain them into the mushroom broth.

Increase the oven temperature to 500 defrees. Return the mushrooms to the oven, uncovered, and cook for 10 to 15 minutes until browned and crisp.

Bring the mushroom broth to a boil over high heat and cook for 10 to 15 minutes, until reduced to 1/4 of the amount. Add the lemon juice. Whisk in the olive oil.

Combine the spinach, radicchio, and endive in a large bowl. Add the squash, mushrooms, and vinaigrette. Toss to coat. Divide among serving plates and top with the shaved jack cheese.


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




Thursday, September 4, 2014

News from the SVGM

It's the first week of September, and it finally feels like summer! Tomorrow should be a beautiful sunny warm day, and a great one to come out to join us for our September First Friday celebration. Woody Wolfe will be playing a special children's show, and entertaining kids is this talented musician's forte. Woody's organization, Hand to Heart Ministries, allows him to travel to children's hospitals and children's camps, even overseas, to play cheering and uplifting music for those kids suffering from terminal illnesses. He is not only a gifted musician, but a gift in the truest sense of the word to all the kids and families he's touched through Hand to Heart. He is a joy to watch, so bring the children out for an afternoon of special music; you parents can listen while you shop!

Abundant produce continues to grace the tables of our market: sweet peppers are finely ripened, the tomatoes are delicious as always, and there are some very interesting heirloom squashes to try. And the proverbial what to do with all that zucchini? Try the two recipes this week: the Italian-inspired Zucchini, Onion, and Ricotta Pie, and Creamy Pasta with Roasted Zucchini, Almonds, and Basil. Last, but certainly not least, don't forget to talk to our poultry and meat vendors, too: from veal cutlets to lamb chops, to bacon and sausages of all kinds, from guineas and muscovy duck to chicken and grass-fed beef~~ stop by to see what's available, they may surprise you!

See you all tomorrow~~ have a great day!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, acorn squash, sweet potatoes, celery, sweet peppers, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, watermelon, tomatoes, fresh eggs; Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, corn, melons, turnips, cilantro, cut flowers, eggs, maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums, apples
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn,fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef


Check us out on Facebook

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Seasonal Recipe
Zucchini, Onion, and Ricotta Pie
Adapted from Saveur Magazine, issue number 166 (saveur.com)
Makes/Serves 6

Various squash, peppers, and/or eggplant can be substituted for the zucchini in this recipe~~ It's delicious served hot or at a convenient room temperature.

Ingredients:
1/4 cup olive oil
2 cloves, garlic, thinly sliced
1 shallot, thinly sliced
6 medium zucchini, thinly sliced
1/2 cup grated pecorino
1/2 cup ricotta
1/2 cup roughly chopped parsley
4 eggs, beaten
Salt and freshly ground pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs

Directions:

1. Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4-6 minutes. Add zucchini; cook, stirring occasionally, until golden, about
15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley,eggs, salt and pepper.

2. Heat oven to 350 degrees. Grease a 10" pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly
puffed, 40-45 minutes. Serve hot or at room temperature.

Creamy Pasta with Roasted Zucchini, Almonds, and Basil

Adapted from The New York Times (October 13, 2010)
Makes/Serves 2

This recipe can easily be expanded to serve as many people as you like; look for a good-quality, organic whole wheat pasta; there are quite a few good ones these days to choose from! Roasting the zucchini brings out its natural sugars and transforms it into something special~~~

Ingredients:

2 medium zucchini, cut into 1/2 cubes (about 3 cups)
1 1/2 tbsp. extra-virgin olive oil
3/4 tsp.salt
Freshly ground pepper, to taste
2 tbsp.slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tbsp. goat cheese
1/2 tsp. finely grated lemon zest
6-8 ounces whole wheat spaghetti or linguine

Directions:
1. Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 tsp. salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing
occasionally, until golden and tender, 20-30 minutes.

2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3-4 minutes. Transfer to a small bowl.

3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth.
Remove from heat; stir in lemon zest and 1/4 tsp. salt. Cover and keep warm.

4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce.
Serve topped with the zucchini and almonds.


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





Thursday, August 28, 2014

News from the SVGM

Labor Day is upon us, the summer's end long weekend of picnics with friends and family gatherings; that means the grills will be fired up and all manner of outdoor feasting will take place in celebration. And the SVGM is the place to get all your feasting needs: meats and poultry, burgers, sausages, and hot dogs; greens and cukes and tomatoes and potatoes for salads, corn, beans, zucchini and eggplants for vegetable side dishes, fresh handmade pastas, garlic and onions for spicing it all up, and cheese to top your burger or snack on. Fresh peaches, nectarines, watermelons and apples for your dessert creations, and stunning fresh flowers for all of your tables!

And though it may be Labor Day weekend, the traditional "last hurrah" of summer, there are still two more months of marketing to be had, with some of the best and hardiest produce not only for grilling, but also for stews and gratins and soups as the autumn begins to set in. Acorn squashes and sweet potatoes are beginning to appear, and greens like kale and chard and spinach love the cooling temperatures that fall brings. Not to mention pumpkins and even more apples. So enjoy this gorgeous weekend, and the abundant shopping at the market~~~ and know there's still so very much to look forward at the SVGM as we move into the months of September and October.

See you tomorrow!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, acorn squash, sweet potatoes, celery, sweet peppers, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Finished for the season~~~see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, watermelon, tomatoes, fresh eggs; Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, corn, melons, turnips, cilantro, cut flowers, eggs, maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn,fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef

Check us out on Facebook

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Seasonal Recipe
Chile-Dusted Fried Green Tomatoes
Adapted from Red Sage by Mark Miller (Ten Speed Press,1999)
Makes about 20 tomato slices

This is truly the right season for an old-fashioned recipe like fried green tomatoes......but with a distinctly different twist. The Red Chile Crema ups the spice, and turns these into a delicious side dish to accompany anything grilled.

Ingredients:
1/2 cup yellow cornmeal
1/4 cup flour
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons grated Parmesan cheese
1 teaspoon Ancho chile powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
4 green tomatoes, sliced 3/8 inch thick
1/4 cup olive oil. or nonstick cooking spray

Directions:
1. Combine the cornmeal, flour, basil,Parmesan,chile powder, salt and pepper and stir well. Beat together the eggs, and 2 tablespoons water in a shallow bowl. Dust the tomatoes lightly with the cornmeal-flour mixture, dip them in the egg mixture, then pass them again throughout the cornmeal-flour mixture, coating lightly but well.

2. Heat a griddle or sauté pan over low heat. Add just enough oil to prevent sticking; if using a griddle, use nonstick spray. Saute the tomatoes, reducing the heat slightly and adding more olive oil if necessary, until golden brown around the edges. Flip the tomatoes and brown the other side. The tomatoes should be cooked through but still fairly firm.

3. Drain on paper towels and serve at once accompanied by Red Chile Crema.

Red Chile Crema
Makes about 1 1/4 cups

Ingredients:

1 cup heavy cream
1 tablespoon buttermilk
2 cloves roasted garlic
3 chipotles in adobo sauce (available at specialty food stores and many grocery stores)

Directions:

Heat the cream in a saucepan over low heat to room temperature 970 to 75 degrees). Transfer the cream to a clem bowl, add the buttermilk, and cover with cheesecloth. Let stand overnight at room temperature. The next day, the crema should have the consistency of loose sour cream. Transfer the creme to a blender, add the garlic and chipotles, and puree. Keep refrigerated in an airtight container. The crema will keep in the refrigerator for 2 to 3 days.

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

Thursday, August 21, 2014

News from the SVGM

School has already begun for many of the area's kids; as always, the "end" of summer for the children comes all too fast! And with temperatures this moderate, and the sighting of a few changing leaves, it indeed seems as if fall is descending upon us earlier than usual this year. To this heat-senstive soul, this summer has been a beauty: the green has never turned to brown and the depth of the colors in the garden are breathtaking; and though the heat-loving crops and flowers have taken a bit longer to mature, it feels like we just may get a nice long segue into autumn, and a nice long autumn, too. And, no, summer's not over yet! The vender stands are overflowing with fresh produce, and we are squarely in the midst of celebrating this season's local bounty, and I'd say we're ripe for a hit of a true Indian Summer!

Woody Wolfe will be back with us tomorrow, regaling us with his wonderful repertoire of songs and providing a most festive background of music for shopping and socializing! We always look forward to hearing him play and sing. Woody has an astonishing organization called Hand to Heart Ministries, dedicated to outreach to terminally ill children and children with special needs. Please, take a look at his organization at http://hearttohandministries.com/ ~~~ he is a true humanitarian in every sense of the word, and he brings his gift of giving to the SVGM each time he appears. Woody will also be headlining our First Friday in September with a special children's show, so be sure to take note. Our First Fridays have been a big hit this year: many thanks to Meesh Tarsa and all the SVGM vendors for their ongoing help in these monthly celebrations.

See you all tomorrow!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef


Check us out on Facebook

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Seasonal Recipe
Herbed Aioli Burgers

Recipe by Aimee Olexy, chef/owner of Talula's Garden in Philadelphia (Adapted from Fine Cooking, June/July 2013)
Makes/Serves 4

These burgers are full of fresh herbs, both in the burgers themselves, and then in the herbed mayonnaise called aioli. Be sure to use the freshly ground beef you can find at both Cow-a-Hen Farm and Stone Meadow Farm for this recipe! And be sure to serve some aioli on the side for dipping veggies or chips or fries~~~

Ingredients:
For the Aioli:
1 small clove garlic
Kosher or sea salt
1 large egg yolk
2 Tbs. red wine vinegar
1 1/2 tsp. Dijon mustard
1 cup extra-virgin olive oil
1/4 cup chopped fresh basil
1/4 chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
1/4 cup thinly sliced fresh chives

For the Burgers:

1 1/4 lb. ground beef, preferably grass-fed
2 Tbs. finely chopped fresh basil
1 tsp. finely chopped fresh marjoram
1 tsp. finely chopped fresh rosemary
Salt and freshly ground pepper
4 hamburger rolls
Lettuce and tomato for serving, optional

Directions:

Make the Aioli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined.
With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the hers and pulse once or twice to combine. Transfer to a small bowl and season to
taste with salt. The aioli will keep, covered and refrigerated, for 5 days.)

Note: The aioli contains a raw egg yolk; if that's a concern, use pasteurized eggs.

Make the Burgers
Prepare a medium gas or charcoal grill fire.

1. In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt and a few grinds of pepper. Form into four 1/2-inch thick patties.
Press the center of each patty with three fingers to make an indentation.

2. Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125 degrees). Transfer the burgers to a plate and keep warm.

3. Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aioli, and lettuce and tomato, if using.


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




Thursday, August 14, 2014

News from the SVGM


News From The Market

It is one gorgeous morning as I sit here writing this newsletter. Yes, the sun is sitting a bit lower over the mountain, and the temperatures this week feel more like fall than summer, but this week's soaking rains have greened up the landscape again and there is a freshness about this late summer season that we don't normally experience in August. The tomatoes may be ripening a bit more slowly on the vine, but these temperate days are wonderful for other crops that otherwise tire out in the serious dry heat. And the colors of the fresh flowers at market are stunning!

We are now halfway through our market season~~~ we still have twelve glorious weeks to go~~~ but it is a gentle reminder to make sure you take advantage of the SVGM with its local treasures while there is still plenty of time. We continue to showcase new vendors, and Garden Secrets of Millheim will be making another appearance this week with delicious, all natural ketchups and barbecue sauces. Stop by to taste-test the ketchups: spicy, smoked and flavored, they are unique and void of all the high-fructose corn syrup and sodium you'll find in the commercial products.

This week I offer two recipes for desserts that highlight the luscious peaches and plums that are abundant right now, Peaches and Plums with Sesame Crumble, and Pesche Ripiene al Forno. Enjoy!

We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Finished for the season---see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef

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Seasonal Recipes
Peaches and Plums with Sesame Crumble

Adapted from Food and Wine by Grace Parisi (foodandwine.com, July 2012)
Makes/Serves 6

Pastry chefs prepare the components of fruit crumbles separately, then bake them together quickly so that the topping stays crispy. This recipe follows that professional guideline.
This is a fresh update on a traditional favorite that is a great dessert for the gorgeous peaches and plums that are now in season~~~

Ingredients:
1/2 cup all-purpose flour
3 packed tablespoons light brown sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into tablespoons
1 tablespoon tahini
1 1/2 teaspoons black sesame seeds
1 pound purple plums, thinly sliced
1 1/2 pound peaches, peeled and sliced
1/2 cup granulated sugar
1 tablespoon freshly squeezed lemon juice

Directions:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a food processor, pulse the flour with the light brown sugar and salt. Add
the butter and tahini and pulse until moist crumbs form. Add the black sesame seeds and pulse to combine. Scatter the tahini crumbs on the baking sheet and bake them for about 20
minutes, until they are crisp and golden. Let cool, then break up any big clumps.

2. While the crumbs are baking, in a large skillet combine the plums and peaches with the granulated sugar and lemon juice and cook over moderate heat,
stirring occasionally, until the fruit is just softened and the juices are thickened, about 10 minutes.

3. Scrape the fruit into a shallow gratin dish or glass pie plate and sprinkle with the crumbs. Bake in the center of the oven until the fruit is bubbling, about 10 minutes.
Let cool for 5 minutes, and serve.

Make ahead The crumble and fruit can be prepared and refrigerated separately overnight. Bring to room temperature before proceeding.


Pesche Ripiene al Forno
(Baked Peaches with Crushed Amaretti Cookies)
Adapted from Saveur Magazine, recipe by Maddalena Bellorini (saveur.com number 166)
Makes/Serves 6

Crushed amaretti cookies give a nutty depth to the sweetness of fresh peaches in this simple dessert~~~

7 ripe peaches (6 halved and pitted, 1 peeled, pitted and mashed)
7 oz.amaretti cookies, finely crushed
4 tablespoons unsalted butter, chilled and cubed
1/3 cup sugar
Vanilla ice cream or whipped cream for serving (optional)

1. Heat oven to 350 degrees. Place 3 tablespoons water in a 9" x 13" baking dish; arrange peaches cut side up.

2. Mix mashed peach and cookies in a bowl; spoon into each peach half. Top with butter and sprinkle with sugar.

3. Bake until peaches are tender and filling is golden brown and slightly crisp, about 45 minutes. Let cool slightly.
Serve with ice cream or whipped cream if preferred.


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





Thursday, August 7, 2014

News from the SVGM

This morning's cool temperatures and heavy layer of dew hinted gently at the ongoing passing of summer in a faint feel of autumn. There was a fresh clear smell to the morning air, but this refreshing touch of coolness is still smack dab in the middle of summer, and is leading into another perfect day for the SVGM tomorrow! Watermelons, corn, tomatoes and peaches are crowding the stands along with the seasonal staples of zucchini and summer squash, cabbages, and potatoes. Tarsa Family Farms has a new specialty product: 2-ply Tunis wool that has been organically processed. Check it out for your winter knitting projects. And Bill Callahan has asked that I pass this on: if you don't see what you're looking for written on his board, be sure to ask! Often he has just picked up products on his way to market that haven't even been labelled and priced yet, let alone made it to his "menu" board. Come to think of it, it is always a good idea to ask our meat and poultry farmers if they have anything on hand that isn't showing up on their boards for the same reason!
What to do with all those tomatoes you can't resist buying this time of year? Make a cobbler with them~~~ yep, a savory cobbler. Check out this week's recipe, Cherry Tomato Cobbler, for this fun way to serve up the abundant cherry tomato. And for that final touch of the season, treat yourself to some of the stunning fresh cut flowers that Green Meadow Farm and Quaff Meadow are offering; the colors are astounding, and the flowers will last for a good week if you just be sure to change the water frequently. There is nothing quite like a beautiful bouquet of fresh flowers this time of year....

We will see you tomorrow at market: again, be sure to bring multiple shopping bags with you!

This week at market:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items



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Seasonal Recipe
Cherry Tomato Cobbler
Adapted from How to Cook Everything Fast by Mark Bittman (2007)
Makes/Serves 4

This is a great, homey spin on a what is usually a dessert classic! When cherry tomatoes are lightly cooked, they develop an even more delicious sweetness.
This cobbler is good hot, warm, or at room temperature, so it can easily span the changing seasonal temperatures and moods of the field-grown tomato season~~~the tomatoes, garlic, and onion are all available at the market right now!

Ingredients:
Olive oil
2 tablespoons cold butter
1 egg
3/4 cup flour
3/4 cup finely ground cornmeal
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Salt and pepper
1/2 cup buttermilk
2 pints cherry tomatoes
2 garlic cloves
1 medium red onion
1/2 cup grated Parmesan cheese
Several sprigs fresh basil, for garnish

Directions:

1. Heat the oven to 450 degrees. Grease a medium ovenproof skillet (preferably one that is not cast-iron) with olive oil or butter.

2. Cut the butter into cubes. Beat the egg in a small bowl. Put the flour, cornmeal, baking powder, baking soda, and a sprinkle of salt into a food processor. Add the cubed butter and pulse until the mixture looks
like coarse bread crumbs.Add the beaten egg and buttermilk, and pulse until the mixture comes together in a thick, sticky batter

4. Halve the cherry tomatoes; put them in a medium bowl. Peel and thinly slice the garlic and add to the tomatoes.Peel, halve and slice the red onion; add to the tomato mixture.
Drizzle the tomato mixture with some olive oil, sprinkle with some salt and pepper, and toss together well.

5. Put the tomato mixture into the skillet and spoon dollops of the biscuit batter across the top. Bake until the biscuits are golden and cooked through, and the tomatoes and onion are softened,
about 20 to 25 minutes.

6. When the cobbler is done, sprinkle the Parmesan on top and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, 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, July 31, 2014

News form the SVGM

Believe it or not, tomorrow is August 1: the summer is moving forward whether we want it to or not! It has certainly been a beautiful one of stunning weekends and comfortably warm temperatures, though we've had our share of crazy thunderstorms. The cold winter and spring temperatures caused the summer crops to lag a bit, especially without the serious heatwaves we've all been so used to, but those tomatoes and fresh ears of corn should be ripening rapidly as these next weeks roll on. Peach season is also here with O'Hara Orchards, and they are some of the sweetest and juiciest I've ever had in recent years: be sure to treat yourself while you can. And ask to taste their white peaches~~~ they are magnificent!

Meesh Tarsa, of Tarsa Family Farm, has worked her magic for this month's First Friday event. She has enlisted the help of the Union County Library to host the SVGM's first children's book tent! Bring your kids for some storytelling, and bring a kids book or two for the children's book drive, too~~ this is a special family day for the Market, and I want to thank Meesh for all of her hard work on this event during a busy farming time.

So, bring a bunch of shopping bags, and bring your kids and pets, and make an afternoon of the SVGM~~~ see you tomorrow!

This week at market:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items

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Seasonal Recipe
Grilled Pork Chops with Fried Sage Salsa Verde

Adapted from Food and Wine by Charlie Hallowell (foodandwine.com)
Makes/Serves 4

This is a fast, versatile, deeply herbal condiment that goes well with pork, chicken, and fish; it can even be used to flavor pasta.
Pork tenderloin can also be used instead of the chops, if you prefer.

Ingredients:

Grapeseed oil, for frying
1/2 cup fresh sage leaves
1/2 medium shallot, minced
1 tablespoon red wine vinegar
3/4 cup extra-virgin olive oil, plus extra for brushing
1 cup lightly packed parsley leaves, fine chopped
2 tablespoons minced celery heart with leaves
1 tablespoon capers, rinsed, drained and minced
1-1/2 teaspoons minced fresh thyme
Salt and freshly ground pepper

4 bone-in pork chops, about 1-inch thick

Directions:
1. In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are
crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

2. In a medium bowl, whisk the shallot with the vinegar and let stand for 5 minutes. Whisk in the 3/4 cup of olive oil, the parsley, celery, capers and thyme and season
with salt and pepper.

3. Light a grill, and brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an
instant-read thermometer inserted near the bone registers 135 degrees, 12-14 minutes. Transfer the chops to a platter and let rest for 5 minutes. Stir the fried sage leaves
into the salsa verde and serve with the pork chops.

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





Thursday, July 24, 2014

News from the SVGM

We are officially a full month into summer, and rapidly approaching midsummer~~~ these are the days when the produce harvest is in full swing and at its most abundant.

Tomatoes are ripening, and the corn is ready to pick, and on our vendors tables you'll find summer lettuces, string beans, beets, carrots, garlic, zucchini and summer squash, and potatoes. I roasted the first of the zucchini and potatoes from this market last week, and the sweetness of the zucchini and the freshness of the potatoes reminded me why I only get my produce at the SVGM this time of year. Freshly harvested locally grown produce is unsurpassed in flavor: why would you get it anywhere else in season?

We introduced a new vendor last week, the Fasta & Ravioli Co. out of State College. Be sure to check out their amazing variety of handmade fresh pastas and ravioli. They also have sauces, and made to order specialty pastas like lasagna sheets. They are a great addition to the SVGM, and we welcome them!

The Union County Library will be helping us with our First Friday festivities next week, August 1. We will host a children's book tent and a children's book drive in conjunction with the library, so it's a great opportunity for a family market outing~~~ be sure to make a note of it!

Tomorrow's going to be another beautiful day for outdoor shopping, so we'll see you then~~~

This week at market:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items



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Seasonal Recipe
Yellow Summer Squash and Shrimp Couscous with Lemon and Olives

Adapted from A Passion for Vegetables by Paul Gaylor (The Lyons Press, 2000)
Makes/Serves 4

This is a spicy, aromatic main course inspired by the flavors and scents of Moroccan cooking. Feel free to use a combination of available summer squash, and
also to substitute chicken or salmon for the shrimp. Once you gather the ingredients, it's a quick saute to put it together.

Ingredients:
1-2/3 cups couscous
2-1/4 cups boiling water
2 tablespoons olive oil
16 large raw shrimp, deveined
1 red chile, seeded and finely chopped
1 garlic clove, crushed
4 small yellow squash, sliced, or 2 large, halved lengthwise and sliced
2 tablespoons sliced almonds, toasted
3 tablespoons golden raisins
12 Kalamata black olives
2 tablespoons chopped fresh mint
1 teaspoon grated lemon zest
Salt and freshly ground pepper

For the dressing:
1/2 cup extra-virgin olive oil
Juice of 1 lemon
1 garlic clove, crushed
1 tablespoon white wine vinegar
1 tablespoon chopped fresh mint

Directions:

1. Place the couscous in a large bowl, pour the boiling water over it, then cover and leave for 5 minutes. Fluff up the couscous with a fork, then cover again and leave
for 5 minutes longer. Fluff up again and then season to taste.

2. Heat the oil in a large skillet, add the shrimp, chile, garlic, and squash and saute for 3-4 minutes, until the shrimp and zucchini are cooked. Add the toasted almonds,
raisins, olives, mint and lemon zest, then season to taste with the salt and pepper. Add to the couscous and toss well together.

3. Whisk all the ingredients for the dressing together and season to taste. Toss with the couscous mixture and serve warm.

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




Thursday, July 17, 2014

News from the SVGM

Need I even say it?!: it's going to be another stellar day for tomorrow's Growers Market! The celebratory energy of long beautiful days abounds, as summer produce is harvested in abundance and creative choices for locally produced foods continues to increase among the SVGM vendors. Yes, traditionally the market conjures images of stacked-high produce tables~~~ but stop to take a good look at the incredible variety of goods the SVGM has to offer these days: specialty vegetables; seasonal fruits; an eye-popping array of locally and ethically raised meats and poultry, in every imaginable cut, seasoned and/or smoked, bone-in, ground, sausage-d; amazing artisan cheese from Taleggio and Camembert to smoked jack and cheddars; gluten-free baked goods; traditioal breads and granola; beautiful fresh cut flowers; and sumptuous personal products like soaps and scrubs and lotions.

Schedule some time tomorrow to browse, not rush, through this wonderful market. O'Hara Orchards is officially back with their incredible peaches, and soon nectarines and plums. We are introducing a new vendor who makes handmade pastas. Woody Wolfe will be with us, too, singing his heart out to fill your spirit as you shop. Our next First Friday, August 1, will feature a children's book tent and children's book drive, so mark that on your calendars for a family outing.
There is a lot going on at this season's Growers Market: we'll see you all tomorrow!

This week:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola

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Seasonal Recipe
Lamb Burgers with Cucumber Mint Salad

Adapted from Martha Stewart Living Magazine
Makes/Serves 4

These are a delicious and unique alternative to the traditional hamburger-on-the-grill, and thanks to our local producers, the Shirks of Quaff Meadows, locally raised
lamb is now available on a regular basis at our market.
Try topping these burgers with some caramelized onions, and perhaps a lemon and olive oil vinaigrette, and serve the Cucumber Mint Salad on the side~~~ enjoy!

Burgers
Ingredients:
2 pounds ground lamb
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano, or 1 1/2 teaspoons dried
3 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 ounces soft goat cheese, cut into 4 pieces
1/4 cup fresh mint leaves

Directions:

1. Gently mix together lamb, parsley, oregano, garlic, salt, and pepper. Form into 4 balls. Scoop about a tablespoon of meat from the center of each ball; insert 1 piece of
goat cheese. Replace the spoonful of meat and pinch to seal, enclosing the goat cheese completely. Press gently into patties.

2. Heat grill to medium-high. Grill burgers, from about 4 minutes per side for rare to 7-8 minutes for well-done.

3. Serve with mint leaves on buns brushed with olive oil and toasted. Serve the cucumber-mint salad on the side.

Cucumber Mint Salad
Ingredients:
1 pound cucumbers
2 tablespoons coarsely chopped fresh mint leaves
1 medium shallot, minced
2 teaspoons champagne vinegar
1 tablespoon extra-virgin olive oil
Salt and fresh ground pepper to taste

Directions:
Use a vegetable peeler to remove alternating strips of cucumber peel, creating white and green stripes. Halve the cucumbers lengthwise and scrape out the seeds.
Cut each half into 1/8-inch slices and place in bowl. Add remaining ingredients and toss to combine.

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



Thursday, July 10, 2014

News from the SVGM

It has been a remarkable summer so far with the fair-weather weekends we've experienced, and after a week of some crazy storms, it looks like sunshine and near-perfect temperatures for another great weekend to work and play and cook and eat outside! So plan to shop at the market tomorrow for just about everything you could need for your al fresco meals. A frittata for brunch? We have the eggs, broccoli, onions, herbs, and cheeses to make the best frittata ever. Burgers for a casual supper? The best ground beef you'll ever taste is at our market, and all the toppings, too: lettuce, tomato, onion, and cheese.
Having a dinner get-together? How about a variety on the grill? Choose from Muscovy duck breasts, incredible pork tenderloins and chops, fresh chicken, grass-fed beef~~ all incomparable in quality and flavor, and raised locally and humanely. We have sauces and salsas, zucchini for the grill, freshly dug potatoes, and tomatoes starting to ripen in profusion. In celebration of vegetables, this week I offer two recipes: Sarah's Potato-Thyme Tart, and Garlicky String Beans.
This is the time of year to buy fresh and local~~~no excuses! Walk through our market and let your creative juices fly!
See you tomorrow~~~
This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Lettuce, spinach, arugula, spring onions, garlic, potatoes, fresh eggs, herb plants, Muscovy duck breasts and sausages, fresh cut flowers
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, blackberries, swiss chard, string beans, potatoes, cilantro, fresh eggs, fresh lamb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods


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Seasonal Recipe

Sarah's Potato-Thyme Tart
Adapted from Food to Live By by Myra Goodman (Workman Publishing, 2006)
Makes/Serves 4-6

A delicious dish that reminds you of a gratin, but has the advantage of being "lighter." The tart bottom is browned first on the stovetop, then the whole is finished in the oven. Flip the tart over on a serving platter, and the bottom becomes the top---

Ingredients:
1-1/2 pounds early summer potatoes, sliced 1/8-inch thick (no need to peel)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2-3 teaspoons fresh thyme leaves
Salt and freshly ground black pepper

Directions:

1. Position a rack in the center of the oven and preheat the oven to 375 degrees.

2. Place the sliced potatoes in a bowl. Add 1 tablespoon of the butter and the olive oil and thyme. Toss to mix, then generously season with the salt and pepper.

3. Generously brush the sides and bottom of an ovenproof 7-inch skillet with the remaining butter. Arrange the potato slices in the skillet, starting at the side and working
around the edge and toward the center, overlapping the slices until the bottom of the skillet is covered. Continue, making 2 to 3 layers, until all the potato slices are used.

4. Tightly cover the skillet with aluminum foil. Place the skillet over medium heat and cook until the potatoes begin to brown on the bottom, 12 to 20 minutes.

5. Transfer the covered skillet to the oven and bake the potatoes until they are tender and easily pierced with the tip of a knife, 15 to 25 minutes.

6. Carefully remove the foil and loosen the potato tart from the pan with a spatula or knife. place a large plate on top of the skillet and, holding the plate securely against the
skillet, carefully turn the pan over to release the tart. Cut it into 4 or 6 wedges and serve hot.



Garlicky String Beans
Also from Food to Live By
Makes/Serves 4

This "simple" treatment of fresh green or wax beans is deceptively delicious, and totally kid-friendly, and it's great served warm, cold, or at room temperature~~~

Ingredients:
1 pound tender green beans or wax bean, or a combination, trimmed
Salt
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1/2 red bell pepper, optional, seeded and sliced into thin strips
Freshly ground black pepper

Directions:
1. Fill a large bowl of water with ice cubes and set aside.

2. Steam or boil the beans over high heat with 1 teaspoon of salt until they are crisp-tender, about 4-5 minutes. Immediately drain the beans, then plunge
them into the bowl of ice water to stop the cooking. Drain again well.

3. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper, if using. cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Add the
drained beans and cook until heated through, about 2 minutes. Season the beans to taste with the salt and pepper, and serve hot or at room temperature.


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