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

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

Thursday, August 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

Check us out on Facebook

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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



Check us out on Facebook

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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.