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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, 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.