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Welcome!

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

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Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, May 29, 2014

News from the SVGM


The past holiday weekend was a beauty, almost picture -perfect, and the continuing warm but not too hot days (and the occasional cool one!), coupled with the ample rain, is sure to help nurture the plants that will become the vegetables and fruits we all look forwad to in the coming summer months. Right now, kale, arugula, spinach and lettuces are healthfully delicious; crisp, peppery radishes are, too. We may even see the first of the carrots tomorrow: fresh eating has begun!

Beaver Run Farms now has Cornish game hens on hand. Gemelli Bakery is back with breads and other baked goods. Love Well Soap Company's goat's milk lotion is simply amazing and wonderfully healing for the gardener's hands at the end of the day. This week's Seasonal Recipe features Muscovy duck breasts, available from Tarsa Family Farm. Haole Boy's newest is a blueberry barbecue sauce that will add an elegant zip to your grilled chicken, beef or pork. And that's just a sampling of the full range of products you'll find at the market tomorrow.

Our initial "First Friday" is next week on June 6. Meesh Tarsa of Tarsa Family Farm is heading up these monthly events, created with kids in mind. Be sure to put next Friday on your calendar, and bring out the family for the first SVGM Petting Zoo~~~

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, Cornish game hens
Green Meadow Farm: kale, spinach, greens, radishes, eggs, chicken
Luke Weaver Greenhouses: Asparagus and hothouse tomatoes
Tarsa Family Farm: Lettuce, spinach, arugula, fresh eggs, herb plants, Muscovy duck breasts and sausages
Quaff Meadows: Greens, fresh eggs, rhubarb, 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


Check us out on Facebook

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Seasonal Recipe
Peppercorn-Crusted Muscovy Duck with Blueberries
Adapted from Bon Appetit, January 1998
Makes/Serves 4

Muscovy duck is the leanest of all domesticated duck breeds, yet tender and full -flavored. This is a deliciously flavored version of the traditional "fruit sauce" that so often accompanies
the richness of duck. Always cook duck with the skin on: the duck fat insulates the meat, ensuring it remains plump and juicy. You can always remove the skin after cooking, if you must!


Ingredients:
1/4 cup sugar
2 tablespoons water
2 1/2 tablespoons balsamic vinegar
1 1/2 cups chicken broth or stock
1 cup mixed dried fruit, such as figs, currants and apricots, cut into matchstick-size pieces
1 tablespoon minced fresh ginger

2 12- to 16-ounce boneless Muscovy duck breast halves with skin
4 teaspoons crushed mixed peppercorns

2 tablespoons chilled butter, cut into small pieces
3/4 cup thawed frozen blueberries

Directions:
1. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry
brush and swirling pan, about 8 minutes. Stir in vinegar, (mixture will bubble). Add broth. Simmer until reduced to 1 cup, about 20 minutes. Remove from heat. Stir in dried fruit and ginger. Let stand 30 minutes.

2. Meanwhile, using fork, pierce duck skin (not meat) all over. Sprinkle with salt. Rub pepper over skin side of dick. Heat heavy large skillet over medium heat. Add duck, skin side down, and cook until golden and crisp, about 15 minutes. Turn over; cook to desired doneness, about 8 minutes for medium. Let rest 10 minutes.

3. Rewarm sauce over low heat. Whisk in butter a few pieces at a time. Stir in blueberries. Season with salt and pepper.
Slice duck breasts; serve with sauce.

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






Thursday, May 22, 2014

News from the SVGM


Memorial Day weekend feels particularly welcome this year: this first of the warm-weather holidays has us heaving a huge sigh of relief as we joyfully plant our colorful flowers and heat-loving vegetables. Many a grill will be fired as family and friends gather for picnics which promise to be extra festive this year as the forecast calls for lots of sunshine and 80 degrees!

Each year at the market brings more and more variety of poultry and meat products for your grilling adventures. Sure, you can still make our locally raised burgers and dogs the centerpiece of your holiday feast, but do yourselves a favor and offer a few alternatives from the astounding selection of products our farmers have on hand. Marinate some pork chops, slow-cook some ribs, or grab a selection of sausages to up the ante: kielbasa and fresh and smoked sausages from Beaver Run Farms and Cow-a-Hen Farm, and Muscovy duck sausages from Tarsa Family Farm. Then head over to Haole Boy for the perfect basting and topping sauces. Think about serving a huge green salad along with your traditional sides. The greens and lettuces are brilliant this time of year. Add some fresh sliced radishes, some arugula, some sweet onion, a handful of toasted pecans and a good blue cheese; toss it all with your favorite vinaigrette. Asparagus is awesome grilled, too! And don't forget the cheese for your cheeseburgers..........

Woody Wolfe, of Hand to Heart Ministries, will make his first appearance of the 2014 season tomorrow. His singing always always adds a very special feeling of celebration to the market.

Looking forward to seeing you there~~ come early for the best selection!

This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: kale, spinach, greens, radishes, eggs, chicken
Luke Weaver Greenhouses: Asparagus and hothouse tomatoes
Tarsa Family Farm: Lettuce, spinach, arugula, fresh eggs, herb plants, Muscovy duck products
Quaff Meadows: Fresh eggs, rhubarb, 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

Check us out on Facebook

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Seasonal Recipe
Roasted Asparagus with Fried Sage
Adapted from The Herbfarm Cookbook by Jerry Traunfeld (Scribner, 2000)
Makes/Serves 6

Roasting asparagus not only concentrates its flavor and sugars, but also reduces its water content so that it accepts a dressing more easily than if it were steamed. You can roast the asparagus ahead of time, but don't put the dressing on until ready to serve, since the lemon juice will drain their color.

Ingredients:
Asparagus
2 pounds fresh asparagus
1 tablespoon finely chopped fresh sage
1 1/2 tablespoons olive oil
Salt
1 cup vegetable or olive oil, for frying
30 fresh medium sage leaves, patted dry
1 wedge Parmigiano-Reggiano cheese

Dressing
Thinly sliced zest of 1 large lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh sage
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions:
1. Preheat the oven to 450 degrees. Trim the bottoms of the asparagus spears at the point where they turn pale and tough, or bend gently and break off the ends at the point where they naturally snap. Place them in a bowl and toss with the chopped sage, olive oil, and a light sprinkle of salt. Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4 to 8 minutes, depending on their thickness. They will continue to cook once you remove them from the oven. Let cool.

2. Heat the vegetable or olive oil in a 1 1/2 -to-2-quart saucepan to 330 degrees. Drop in half the sage leaves and turn them in the oil with a slotted spoon or wore skimmer. They'll sizzle loudly at first, but if they're dry they won't splatter. Fry for only 10-15 seconds, then remove them to paper towels to drain. Do not let the leaves brown. Fry the remaining leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead; it will stay crisp if stored in an airtight container at rom temperature.

3. Hold the wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave the ends of the cheese into a bowl. You'll want to shave off about 1 cup (approximately 2 ounces).

4. Combine all dressing ingredients except the olive oil in a small mixing bowl, then whisk in the olive oil.

5. When ready to serve, toss the asparagus with the dressing in a large bowl. Arrange the dressed asparagus on a serving platter or individual plates. Sprinkle with the Parmigiano shavings and then with the fried sage leaves. Serve immediately.

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

Thursday, May 15, 2014

News from the SVGM

News From The Market

The weather is finally starting to feel familiarly spring-like: sunny, cloudy, warm, downright hot and humid, and, of course, rainy! (And oftentimes all of it happening within five days or less...) It does, however, appear that the warming trend is finally here to stay, and with the ample rains of this week should come some good growth of those early crops we are all anxiously awaiting. Indeed, tomorrow should find lettuces and greens, kale and spinach, arugula, radishes and rhubarb appearing at our growers' stands. And don't forget it is asparagus season; Luke Weaver has it as sweet and fresh as you'll find it, and it's season is a fleeting one of only a few weeks. Be sure to check out Tarsa Family Farms and their unique Muscovy duck products. And Mike Bitler's Haole Boy Salsas and Barbecue Sauces are back, spicy and original as ever! Mountainside Homestead offers some unique products, also; gluten-free flour mixes, select baked goods, and a wonderful array of handmade body care products. We had a great opening day last week at the SVGM, and we have a terrific lineup of vendors this season. Thanks to all of you who came out to see us and welcome us back! It does look like rain tomorrow, but the market will go on it always does, so don't hesitate to make a quick stop for your favorite foods from your favorite producers. We're often pleasantly surprised at how many of you do shop in the rain! And the parking is so convenient, you can pull right up to the market~~~

This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: kale, spinach, greens, radishes, eggs, chicken
Luke Weaver Greenhouses: Asparagus and hothouse tomatoes
Tarsa Family Farm: Lettuce, spinach, arugula, fresh eggs, herb plants, Muscovy duck products
Quaff Meadows: Fresh eggs, rhubarb, 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


Check us out on Facebook!

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Seasonal Recipe
Lemon Parmesan Risotto with Asparagus
Adapted from The New American Cheese by Laura Werlin (Stewart, Tabori & Chang, 2000)
Makes/Serves 8 as a first course, 4 as a main course

Risotto is one of those easy go-to recipes that can accommodate just about any ingredient of any season. This recipe is a lighter, almost refreshing version of risotto that
highlights the sweet asparagus of spring. Use a good parmesan, or even an asiago, to garnish. Both compliment the tart lemon flavor beautifully.

Ingredients:

1/2 - 3/4 pound asparagus, ends snapped off
About 8 cups unsalted chicken stock or broth
1 Tablespoon olive oil
1 large yellow onion, coarsely chopped
2 cups Arborio or Carnaroli rice1/2 cup dry white wine
1/3 cup fresh lemon juice
3 Tablespoons butter
Salt and freshly ground pepper
4 ounces good quality Parmesan or Asiago, finely grated


Directions:
1. In a small saute pan, bring lightly salted water to a boil. (Enough to cover the asparagus) Add the asparagus and cook for 2-3 minutes. Remove from the heat and drain
immediately. Rinse with cold water. Pat dry and cut into 2-inch pieces. Set aside.

2.Pour the chicken stock into a large pot and bring to a boil. Reduce the heat and maintain a low simmer.

3.In another large saucepan, heat the oil over medium-high heat. Add the onions and stir until they are translucent, about 5 minutes. Do not let them brown. Add the rice and
stir constantly about 5 minutes to coat with the oil. Add the wine and stir until it boils away.

4. Using a ladle add about 1 cup of the hot stock to the rice and stir fairly constantly until the rice has absorbed most of the liquid. Add another cupful, and stir again until absorbed. Continue
adding stock just until the rice grains are opaque and are firm but tender to the bite, 15 to 20 minutes. It may not take all of the stock, or it may take a bit more--- it all depends on the rice.
If you need more liquid, add near-boiling water.

5. After the last ladleful of stock has been added, add the asparagus and lemon juice. Stir vigorously until most of the lemon juice has been absorbed. Add the butter and stir just until
melted. Add plenty of salt and a generous amount of pepper.

6. Divide the risotto among individual bowls or plates, and sprinkle with the cheese and a fresh grating of pepper. Serve immediately.


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



Thursday, May 8, 2014

News from the SVGM


News From The Market


Our market season opens tomorrow, and the universe will be shining down on us in the form of a beautiful, 80 degree spring day! It's time to shake off the chill of the past few months and reunite with the
farmers and growers who will supply your food from now through October. Come to say hi, and to talk about what they will have to offer. Come to wish them a productive season, both for them and for yourselves.

Come to thank them for the upcoming season....

I truly believe the opening of this market is cause for celebration~~~ we have all weathered a long, hard winter, a reminder of the precariousness of nature. All around us it has been a "late spring": fields are only now being turned, early cool-weather crops will be later than usual. But those wonderful people who tend their livestock and grow fruits and vegetables and diligently adhere to the most sustainable ways of doing so because it's the right thing to do, deserve your encouragement and support at the beginning of the market season, just as much as in the abundant middle. I have said it before, and I say it again here, these farmers' integrity, dedication, and sheer determination through the caprices of the growing season amazes me to no end. I am so very grateful for their continuing efforts to provide the quality foods and products we find at their stands,
and I know all of you are, too.

Our beginning vendor lineup includes:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, Pekin duck, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef, specialty hot peppers
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Produce, fresh flowers, eggs, chicken
Luke Weaver Greenhouses: Early season produce
Tarsa Family Farm: Produce, fresh flowers, fresh eggs, soy-free heritage chickens, Muscovy duck
Quaff Meadows: Produce and fresh flowers
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
Razz's Shagbark Hickory Syrup: Authentic shagbark hickory syrup
O'Hara Orchards: Orchard fruits
Haole Boy Salsa: Specialty salsas and barbecue sauces
Kathleen Shimp: Gluten-free products and baked goods

(With the open possibility of a few more newcomers~~~)


So join us tomorrow; it's going to be a gorgeous day~~~ let's come together for a brilliant opening day!

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Seasonal Recipe
Beginning next week!

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



Friday, May 2, 2014

News from the SVGM


Good day, everyone! As we slowly crawl back into the greening of Spring, we are very excited to be approaching the opening of our 2014 growing season. This will be the Growers Market's tenth season, and
it is looking to be one of our best ever. All of our vendors from last year will be returning, as well as a few new (and old!) ones. Along with musician Woody Wolfe's beloved monthly appearances, the SVGM will also
celebrate First Fridays, with a special activity each month for the kids.

This year's market will begin next Friday, May 9. Market hours are from 2-6pm every Friday through the end of October, the last one of this season falling on Halloween, October 31. We will once again be found in Brook Park, right along the parking area at the corner of Brook Park Circle and Reitz Boulevard. There is plenty of parking and roaming around space; it has proved to be an ideal location for us!

So put it on your calendar, and look for our newsletter next week---- we can't wait, and we hope you feel the same!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
Fridays, May 9- October 31, 2014
2pm - 6pm
Brook Park
Brook Park Circle & Reitz Boulevard
Look for our signs on Rtes. 192 & 45


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