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

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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.

Wednesday, December 30, 2015

News from the SVGM

     Hello everyone! We hope you all had some wonderful holidays, whether full of shopping and get-togethers, or more laid-back and peaceful with just a few close family members. I hope you're getting some downtime and breathing room this week, and looking forward to welcoming in the new year.
     We want to remind you that this week the SVGM will be held tomorrow, Thursday, December 31, from 10am-1pm. There are delicious pork products from Cow-a-Hen and Beaver Run Farms for your New Year's Day meals; and specialty cheeses and breads to add to your New Year's Eve noshing lineup. 
     Next week the indoor market returns to their regular Friday schedule, with market from 2-5pm.
     Have a very Happy New Year!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  
Beef, Pork and Poultry:  Pork for New Year’s
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Fresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb 
Giselle's Bread, Biscotti, & More:
Breads and specialty baked goods
If you've received a copy of our newsletter 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' Indoor Market
December 31, 2015
10am-1pm 
Brook Park Pet Supply  
400 Farley Circle, Lewisburg

Check us out on Facebook
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Thursday, December 17, 2015

News from the SVGM

Happy holidays once again from all of us at the SVGM! As you run your holiday shopping marathons, don't forget to make some time to stop at SVGM's indoor market the next few Fridays. These last December Fridays may well be the last market days for our produce people, as the shorter days and (soon!) cold dead of winter slow most vegetables' growth to a snail's pace, if anything. But for now, you can still find quite a nice selection of locally grown produce for your celebratory tables. The market will be open through both weeks of Christmas and New Year's: Thursday, December 24, from 10am till 1pm, and again on Thursday, December 31, from 10am-1pm. 

This is the last week to place special orders for Christmas meat and poultry from Cow-a-Hen Farm. And if you're not roasting locally raised pork for your New Year's dinner, you are missing out on something special! Talk to Becky & Steve at Beaver Run Farm or Bill Callahan at Cow-a-Hen Farm this week.

I also want to remind you that Fasta Ravioli Co. and Good Seed Baking Co. will be attending market~~ A great opportunity to pick up some of their wonderful handmade pastas and delicious gluten-free baked goods.

So....... we'll see you tomorrow at market!

Cheers!


This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  
Beef, Pork and Poultry: Geese and turkeys and fresh cut lamb for Christmas; pork for New Year’s
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Fresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb
Quaff Meadows:
Squash: butternut, acorn, winter sweet, spaghetti, Sweet potatoes, kale, arugula, lettuce, cilantro, parsley, broccoli, turnips, radishes (daikon, reg.) leeks, lamb, and eggs    
Giselle's Bread, Biscotti, & More:
Breads and specialty baked goods
Fasta Ravioli & Co./ Good Seed Baking Co.: Specialty pastas and gluten-free baked goods

Susquehanna Valley Growers' Indoor Market
December 18, 2015
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, 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, December 10, 2015

News from the SVGM

We're not dashing through the snow yet; nope, it's more like mucking through the fog in our holiday running around. This moist, misty, murky weather has certainly been brightened, though, by the colorful lights and decorations adorning our streets and homes. The perfect little frasier fir I bought myself this week was freshly wet and softly fragrant when I brought it inside, and its gentle purple and white lights can literally make me forget how dark it is outside and how busy life is right now. I'm starting to plan the holiday meals my family will share, and hopefully you are all doing the same. And the SVGM is the perfect place to start.

We have a number of updates for you this week. Bill Callahan of Cow-a-Hen Farm is taking a vacation week this week and won't be at market tomorrow. He is offering freshly cut lamb and geese for Christmas, however, and will need all orders for them in by next week. He'll be at market next week, and the number for his farm is 570-966-2678.
Brian Futhey of Stone Meadow is at a conference in Pittsburgh this week and will also not be at market. He will be back next week.
Fasta & Ravioli Co. pasta will be attending market next week, December 18, for your holiday needs.
And last but not least, the SVGM Christmas market will be held on Thursday, December 24, from 10am-1pm.

We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm: back next week!
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  back next week!
Beef, Pork and Poultry: Geese and turkeys for Christmas; pork for New Year’s
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Fresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb
Quaff Meadows:
Squash: butternut, acorn, winter sweet, spaghetti, Sweet potatoes, kale, arugula, lettuce, cilantro, parsley, broccoli, turnips, radishes (daikon, reg.) leeks, lamb, and eggs    
Giselle's Bread, Biscotti, & More:
Breads and specialty baked goods

Susquehanna Valley Growers' Indoor Market
November 6, 2015
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, 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.

Pass the email along! To subscribe to this weekly email reminder, send an email with the subject header "Subscribe SVGM" to svgmarket@gmail.com.

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Thursday, December 3, 2015

News from the SVGM

We at the Susquehanna Valley Growers' Market hope that all of you had a lovely, food-filled, love-filled Thanksgiving last week! We're now into December, and right now it's a blessedly mild early December, given the intense cold we experienced last year. Yesterday's rain seemed to green up whatever is left in my barren garden even more, and it is a beautiful, deep, early winter evergreen that lends a warmth in its soothing color to the surrounding landscape. With the holiday falling so late this year, we are now full into the holiday shopping and eating season with only three weeks to go, and the mild weather is a welcome backdrop. Once again, let me remind you to check with these wonderful local food producers at the indoor SVGM before hitting any grocery stores. Nourish yourself with local foods not only with your huge holiday meals, but also in the days surrounding the hectic pace that fuels this time of year: eating all you can locally from these incredibly ethical producers is one of the best ways to help yourself stay healthy in the holiday insanity.
In particular, check with your poultry and meat people; you may need to order that goose or turkey for Christmas or that pork roast for New Year's ahead of time. And Giselle is making some gorgeous bread and pastry these days~~~ 
See you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  
Beef, Pork and Poultry: Geese and turkeys for Christmas; pork for New Year’s
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Fresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb
Quaff Meadows:
Squash: butternut, acorn, winter sweet, spaghetti, Sweet potatoes, kale, arugula, lettuce, cilantro, parsley, broccoli, turnips, radishes (daikon, reg.) leeks, lamb, and eggs    
Giselle's Bread, Biscotti, & More:
Breads and specialty baked goods

Susquehanna Valley Growers' Indoor Market
December 4, 2015
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, 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, November 26, 2015

News from the SVGM

Happy Thanksgiving, everyone~~~ I hope all of you had a wonderful holiday full of good food and loved ones! This is a brief email to let you know that the market will be open tomorrow, Friday, November 27, 2-5pm, as usual. There is one vendor update this week: Beaver Run Farms will be attending market every Friday from now through Christmas. The holiday leftovers only cover another day or so, so stop by the market first to stock up for the rest of the week!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Fresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb
Quaff Meadows:
Squash, butternut, acorn, winter sweet, spaghetti, Sweet potatoes, kale, arugula, lettuce, cilantro, parsley, broccoli, turnips, radishes (daikon, reg.) leeks, peanuts, lamb, and eggs    
Grass Roots Farm:
Garlic, mesclun mix, beets, chard, celery, black currant jelly, 5 different flavors of apple leather, apples are organic from the Walnut Acres orchard!
Giselle's Bread, Biscotti, & More:
Breads and baked goods

Susquehanna Valley Growers' Indoor Market
November 27, 2015
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, 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.



Wednesday, November 18, 2015

News from the SVGM

It's Wednesday evening, and I have to send this email a day earlier from my sister-in-law's computer because my own is down for the count right now. It's only 5:15pm and already it's dark outside as I write this: each year I marvel at how rapidly the days shorten once we pass the Autumn Equinox. It's still reasonably mild out, though, and this past weekend I saw some of the clearest skies for stargazing I've witnessed in a while. The stars and constellations were stunning, and and there were billions to be seen against the dark sky of the slivered new moon. This transitional time from September into late November has a stealthy quickness to it, and like this evening, all of a sudden it's 5 o'clock~~~and feeling much much later than it really is. And, all of a sudden, Thanksgiving is a week away~~~ making this upcoming Friday a perfect time to shop at the SVGM Indoor Market. Before you hit the grocery store, be sure to stop in to see what our vendors might have to fill out your holiday table. Local tastes so much better, and feels so much better for you; it supports not only your local growers, but a healthier way of eating for you and your loved ones and everyone you cook for during the holidays. We'll see you this Friday~~~bring your early holiday cheer along with your shopping bags!

Stone Meadow FarmArtisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  Beef, Pork and Poultry: Freshly dressed poultry, freshly cut pork
Beaver Run Farms: 2nd & 4th Fridays, Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family FarmFresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb
Grass Roots Farm: Garlic, mesclun mix, beets, chard, celery, black currant jelly, 5 different flavors of apple leather, apples are organic from the Walnut Acres orchard!
Giselle's Bread, Biscotti, & More: Breads and baked goods
Quaff MeadowsSquash: butternut, acorn, winter sweet, spaghetti; sweet potatoes, kale, arugula, lettuce, cilantro, parsley, broccoli, turnips, radishes (daikon, reg.) leeks, peanuts, lamb, and eggs     
 
Susquehanna Valley Growers' Indoor Market
November 20, 2015
2pm - 6pm 
Brook Park Pet Supply,  400 Farley Circle, Lewisburg  

Check us out on Facebook

Thursday, November 12, 2015

News from the SVGM

For those of you who came out to see us last week, thank you! It was a bit of  a strange weather-week to have moved indoors, given last week's heat wave, but this week looks and feels much more like late fall is supposed to. We look forward to seeing you tomorrow; Beaver Run Farms will be there (they will be at the SVGM every 2nd & 4th Friday), and our produce people will attend as long as their supplies hold out. Unfortunately, the folks with the mushrooms have decided not to participate in the market at this time. With only two weeks until Thanksgiving, it's a great time to get delicious local winter squashes, potatoes, and cabbages for your holiday meals~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  
Beef, Pork and Poultry: Freshly dressed poultry, freshly cut pork
Beaver Run Farms: 2nd & 4th Fridays
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Fresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb
Grass Roots Farm:
Garlic, mesclun mix, beets, chard, celery, black currant jelly, 5 different flavors of apple leather, apples are organic from the Walnut Acres orchard!
Giselle's Bread, Biscotti, & More:
Breads and baked goods
Quaff Meadows:
Squash: butternut, acorn, winter sweet, spaghetti; sweet potatoes, kale, arugula, lettuce, cilantro, parsley, broccoli, turnips, radishes (daikon, reg.) leeks, peanuts, lamb, and eggs     

Susquehanna Valley Growers' indoor Market
November 13, 2015
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, 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, November 5, 2015

News from the SVGM

Hey everyone! Even though it's a balmy, Indian-summer mid-70's out there, tomorrow will be the first of our indoor markets. A huge thanks once again to Brook Park Pet Supply owner Sharon Klose, who's helped make this market possible; Sharon offers us a great indoor space that's heated and conveniently close to the outdoor location. We have a really nice lineup of vendors from our outdoor market, and also a couple of new ones. We welcome to the SVGM, Giselle's Breads, Biscotti & More, with delicious breads and baked goods, and the Livin' Dreams Farm, whose specialty is all things mushrooms. Along with the produce farms and our meat and poultry people, this "post-season" market has a lot to offer: it's our second season of moving indoors, and it's a great opportunity to continue buying the quality local foods you've gotten used to getting every Friday. This market's hours will be from 2-5pm, Fridays, and will go through late fall, winter, and through next spring until the outdoor market season begins again in mid-May. As always, the success of this market and the draw for new vendors depends upon your support~~ we so very much appreciate your patronizing the first indoor market last year, and we have even more to offer you this year! So, first thing, be sure to go tomorrow, and then second, be sure to thank those vendors who have decided to participate: let's make this indoor market a lasting success for us all~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:  
Beef, Pork and Poultry: Fresh ground beef, chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Fresh eggs; garlic, heirloom potatoes, winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb
Quaff Meadows:
Squash, butternut, acorn, winter sweet, spaghetti, Sweet potatoes, kale, arugula, lettuce, cilantro, parsley, broccoli, turnips, radishes(daikon, reg.) leeks, peanuts, lamb, and eggs    
Grass Roots Farm:
Garlic, mesclun mix, beets, chard, celery, black currant jelly, 5 different flavors of apple leather, apples are organic from the Walnut Acres orchard!
Giselle's Bread, Biscotti, & More:
 Breads and baked goods
Livin' Dreams Farm: 
Mushrooms, mushroom teabags, mushroom growing kits


Susquehanna Valley Growers' Indoor Market
November 6, 2015
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, 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 29, 2015

News from the SVGM

The trees are quickly shedding their leaves, and the heavy rains of yesterday hastened their release; the starkness of the trunks and barren branches of the early leaf-droppers are a beautiful contrast to the remaining golds, umbers, reds and evergreens that punctuate the landscape and ridges right now. As we bask tonight in the remnants of the glorious full moon of Monday,  and move into the end of October, we also finish up the outdoor season of the SVGM. Tomorrow will be the last market outside, and next week the Growers' Market will move indoors to their late fall/winter space inside Brook Park Pet Supply. Many of our vendors will be participating in the SVGM's winter market until the end of the year, and even beyond until next spring rolls around.  Cow-a-Hen Farm and Stone Meadow Farm will be weekly vendors, and Beaver Run Farm will be there every second and fourth Friday, so you can count on a steady meat, poultry, and cheese supply. You will also find, as their produce supplies allow, Tarsa Family Farm, Quaff Meadows and Grass Roots Farm, hopefully through the holiday seasons. Look for our weekly updates, and I will do my best to keep you apprised of who you will find each week. Be sure to touch base with your farmers this week as you shop to let them know about your interest in the winter market, and that you'd love to see them there. This will be the second winter season indoors, and our customers' interest will be what drives this market and the vendors who participate. It's in a great, heated location, and easily found because it's basically in the same area as the outdoor market. Help us to build this winter market by supporting it and spreading the word, as you've helped us make the outdoor SVGM such a success. We sincerely sincerely appreciate all of your ongoing support!

Tomorrow we welcome Woody Wolfe as he serenades us one last time this year. Be sure to check out the wonderful work this man does with children through his organization, Heart to Hand Ministries, at http://www.hearttohandministries.com, when he's not playing for us here at the market. It is truly some wonderful outreach work, and the world is a better place because of his loving efforts.

Meesh Tarsa will have a pumpkin painting table to celebrate Halloween, so bring your best artist or artist-self along, and let your creativity fly!
We will see you tomorrow~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: Fresh ground beef, chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm:
Fresh eggs; garlic, tomatillos, heirloom potatoes, baby greens, Greek red winter squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Tunis lamb: all cuts from ground to roasts!
Quaff Meadows:
Radicchio, radishes, leaf lettuce, arugula, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, spaghetti squash, acorn squash, pumpkins, lamb: legs, shanks, ground, sausage
Fasta & Ravioli Co.: 
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup 
Good Seed Baking Co.: 
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm: 
Garlic, mesclun mix, beets, chard, bok choi, celery, black currant jelly, 5 different flavors of apple leather, all the apples and pears are organic from the Walnut Acres orchard!
The Farm in Milton: 
Greens, zucchini, potatoes, green peppers, broccoli, beans

Check us out on Facebook
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Seasonal Recipe
Acorn Squash Stuffed with Lamb and Mint
Adapted from America Farm to Table by Mario Batali and Jim Webster (Grand Central Life & Style, 2014)
Serves 4 to 6 as a main dish or 8 to 10 as a side dish

This oh-so-seasonal dish uses the best of the fall ingredients, and the flavor of the lamb interplays with the sweetness of the squash in a way that beef can't do. Toss some crisp autumn greens like 
baby kale and arugula or mesclun with a light vinaigrette, and serve it alongside.

Ingredients:
4 to 6 small to medium acorn squash, 1 to 1 1/4 pounds each
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 to 6 tablespoons balsamic vinegar
1 pound ground lamb
1 medium red onion, cut into 1/4-inch dice
1 fennel bulb, cut into 1/4-inch dice, fronds reserved
1 medium parsnip, peeled and thinly sliced into rounds
1 tablespoon ground cumin
1/2 cup red wine
2 cups cooked orzo or stelline pasta
1 cup loosely packed fresh mint leaves 
1/4 cup freshly grated Pecorino Romano

Directions:
1. Preheat the oven to 400 degrees. Cut 1/2 inch off the top of each acorn squash, reserving the tops, and scoop out the seeds. Carefully trim off a small slice from the bottoms of the
squash so they'll sit flat in the pan. Season the inside of each with salt and pepper and rub the insides with olive oil and 1 tablespoon each balsamic vinegar. Place in a baking dish that will 
hold them relatively upright and set aside.

2. Place a 10-12-inch saute pan over medium heat, and brown the lamb until no longer pink. Remove the meat from the pan and place in a bowl, leaving the fat behind, then add the onion,
fennel, parsnip, and cumin to the pan and cook until quite soft, 8 to 10 minutes. Add the wine, stir to remove any slightly stuck bits from the bottom of the pan, and cook until reduced by
half, just nice and moist.

3. Add the cooked vegetables, the cooked pasta, and the mint leaves to the lamb; stir gently to mix,and season with salt and pepper. Divide the lamb mixture evenly among the squash. 
Sprinkle the tops with the Pecorino Romano, then top each squash with its lid and bake for 1 hour, or until the squash is tender. Remove and serve immediately.

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



Thursday, October 22, 2015

News from the SVGM

And we're two weeks away from the end of the 2015 outdoor market season...... It has been a great one, too, with beautiful Fridays being the norm, and a stellar lineup of vendors serving up all kinds of local goods and goodies. The numbers of vendors has gone down in the past few weeks as some of them have had to wrap up their season with the SVGM early, but there is still a wonderful selection of fresh, delicious local foods to fill your
autumn appetites: wild salmon, chicken, pork and beef, and all manner of specialty meat cuts and sausage blends. Lettuces, chard, kale, cabbage, potatoes, onions, beets, acorn and butternut squashes, sweet potatoes (incredibly sweet sweet potatoes), and don't forget the pumpkins. Halloween is next week, and there are some gorgeous decorative pumpkins that you can eat, too! Outstanding fresh pastas, unsurpassed artisan raw milk cheeses, amazing ketchups and mustards and sauces, and gluten-free baked goods. The recipe below celebrates the seasonal abundance that is still with us in cool weather produce, Portuguese Kale Soup ~~~
Most of the remaining vendors are planning on taking part in the SVGM Winter Market when it moves indoors Friday, November 6. As a reminder, the indoor location is within Brook Park Pet Supply at the north end of the market parking lot, so it's an easy switchover for you~~~ no roaming around trying to find them in an obscure area! Mark your calendars, and I'll keep on keeping you posted with weekly, though shorter, newsletters.

As always, we look forward to seeing you at market tomorrow~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry: Freshly dressed chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm:
Fresh eggs; garlic, tomatillos, heirloom potatoes, winter squash, heirloom pumpkins, Tunis lamb, organically processed 2-ply Tunis wool, ginger lemonade
Quaff Meadows:
Cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, radishes, leaf lettuce, arugula, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, spaghetti squash, acorn squash, pumpkins, lamb: legs, shanks, ground sausage
Fasta & Ravioli Co.: 
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup 
Good Seed Baking Co.: 
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm: 
Garlic, mesclun mix, beets, chard, celery, black currant jelly, 5 different flavors of apple leather, the apples are organic from the Walnut Acres orchard!
The Farm in Milton: 
Greens, zucchini, potatoes, broccoli, beans
Wild for Salmon: 
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more


Check us out on Facebook
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Seasonal Recipe
Portuguese Kale Soup
Adapted from Food to Live By by Myra Goodman (Workman Publishing Company, 2006)
Serves 6 to 8

This hearty, meal-in-a-bowl soup is known as Caldo Verde in Portugal, and is an immensely popular dish there. It is truly the perfect fall soup, full of beans and fall and winter vegetables like kale, carrots, onions and potatoes. This is a delicious soup for vegetarians, too; just use a vegetable broth, and omit the sausage.

Ingredients:
1/4 cup olive oil
1 large yellow or white onion, cut into 1/2 inch dice, about 1 cup
1 medium-size carrot, cut into 1/2 inch dice, about 1/2 cup
4 cloves garlic, minced
About 8 cups chicken or vegetable stock
2 cups diced waxy potatoes (not baking potatoes)
1 teaspoon herbes de Provence, or dried thyme
1 bunch kale
1 can (28 ounces) diced tomatoes
1 can (14 ounces) white beans such as cannellini, drained
1/2 pound smoked pork sausage, such as chorizo or kielbasa, cut into 1/4 inch slices
Salt and freshly ground black pepper

Directions:
1. Heat the olive oil in a large, heavy pot over medium-low heat. Add the onions and carrots and cook until the vegetables soften, 5 to 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.

2. Add the stock, potatoes, and herbs de Provence to the pot and bring to a boil over high heat. Reduce the heat to low and let simmer gently until the potatoes are partially cooked, about 15 minutes.

3. Meanwhile, rinse the kale and remove and discard the tough stems. Tear the leaves into bite-size pieces.

4. Add the kale, tomatoes, beans, and sausage to the soup and cook until the potatoes and kale are tender, 5 to 10 minutes.

5. If the soup is too thick, thin it with more stock or some water. Season the soup with salt and pepper to taste and serve hot. Any leftover soup can be refrigerated, covered, for up to 5 days.


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


Thursday, October 15, 2015

News from the SVGM

It is hard to believe we're solidly into the month of October: more than a few people have told me this week that it doesn't seem possible how quickly it's crept up  on us this year. The middle of October is thought to be the peak season here in Central PA for the fall colors, and the surrounding ridges of this gorgeous Susquehanna Valley are starting to come alive with the trees' changing hues. The black walnuts are already dropping their leaves with each swirling wind that catches them, and the reds of the maples are starting to pop. The first frost is expected this weekend, so there will be some serious harvesting of the last of the cold-sensitve crops, and it seems it couldn't possibly be the last month of SVGM's outdoor market!

The good news is, it looks like we'll have great participation in the market when it moves indoors at least through Thanksgiving. Almost all of the vendors will be taking part at some level, whether every week or  every other week. Of course with our produce people, so much depends on what and how much they have available, so this year, at least through the holiday season, I'll be sending a weekly email to follow the happenings at the indoor market. The SVGM Winter Market will once again be located in Brook Park Pet Supply, thanks to owner Sharon Close and her tremendously appreciated support of this market. The hours will be Fridays, 2-5pm.

Brazilian Munchies' Flavia regrettably has to stop coming to market due to ongoing health problems We send her our best wishes and blessings for a steady recovery. We've thoroughly enjoyed having her, and hope to see her next year.
This is Wild for Salmon's "by-week," too.

Tomorrow's looking chilly, but, hey, it's autumn! And it's still a gorgeous time to shop outdoors for all things local: so bring your shopping bags, and maybe an extra set of hands to lug those beautiful pumpkins to your car~~~~


This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry:  chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Apples,  homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; garlic, tomatillas, hot peppers, heirloom potatoes, eggplant, leeks, winter squash, heirloom pumpkins, Asian pears, organically processed 2-ply Tunis wool, ginger lemonade
Quaff Meadows:
Tomatoes, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, radishes, leaf lettuce, arugula, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, spaghetti squash, acorn squash, pumpkins, lamb: legs, shanks, ground, sausage; cut flowers
Fasta & Ravioli Co.: 
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup 
Good Seed Baking Co.: 
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm: 
Garlic, mesclun mix, beets, chard, celery, black currant jelly, pickled garlic scapes, 5 different flavors of apple leather, all the apples and pears are organic from the Walnut Acres orchard!
The Farm in Milton: 
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: See you next week!
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more

Check us out on Facebook

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Seasonal Recipe
Slow-Cooked Pork Shoulder with Roasted Apples
Adapted from Food and Wine by Nate Ready (November 2015)
Makes/Serves 6 to 8

This roast takes a long time to cook, but getting it ready is simple. The apples are roasted during the last 30 minutes~~~ they are, in this recipe roasted separately, but I think they'd also be delicious if they were thrown into the roasting pan with the pork. Roasted winter squash wedges or puree would compliment this autumn dish beautifully; or try scattering a colorful assortment of heirloom potatoes around the pork an hour or so before the end of the roasting time.

Ingredients:
2- 3 to 4 pound pork shoulders, bone-in and skin-on
8 bay leaves
1 Tbsp. juniper berries
Salt and pepper
6 baking apples, such as Gala, Cortland, or Granny Smith, quartered and cored
1/4 cup extra-virgin olive oil
3 small cinnamon sticks

Directions:
1. Preheat the oven to 400 degrees. Using a sharp knife, score the pork skin in a crosshatch pattern. Set the pork in a large roasting pan, skin side up.

2.In a spice grinder, combine the bay leaves and the juniper berries, 1/4 cup salt and 2 teaspoons pepper and grind until fine. Rub the spice mixture all over the pork and into the skin. Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 325 degrees and roast for about 6 1/2 hours longer, until the pork is very tender and the skin is crisp. Transfer to a cutting board and let rest for 30 minutes.

3. Meanwhile,on a large rimmed baking sheet, toss the apples with the olive oil and cinnamon sticks and season generously with salt and pepper. Roast for about 30 minutes, tossing once, until the apples are lightly browned and softened slightly. Discard the cinnamon sticks.

4. Remove the pork skin and coarsely chop it, if desired. Using two forks, pull the pork into large pieces, discarding the bones and fat. Transfer to a large platter and scatter the chopped skin on top. Serve with the roasted apples.

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




Thursday, October 8, 2015

News from the SVGM

Each week is beginning to feel more and more like true fall: the warmer days aren't quite as warm as they used to be because the daylight hours are decreasing, and the chilly evenings seem to set in the moment the sun goes down. Sweatshirts and jackets are out of the closets, the trees are starting to show some depth of color, and, thankfully, the grass growth is slowing down. This time of year brings strange appetites with it: as we struggle to adjust to the cooling temperatures and shorter days, it's hard to understand what we're hungry for. I'm thinking it's officially soup and chili time, and what better place to collect the goods for brilliant pots of both! If you crave chicken or sausage soups or vegetable soups, the market has the freshest meats and chickens and everything from cabbage to onions to potatoes and winter squash and kale. We've got incredibly flavorful ground beef and all sorts of garlic and hot peppers for that chili you've been patiently waiting for. Lettuces are back, too, for salads to accompany those soups and chilis; they love this cool weather. So though it may be a bit rainy tomorrow, our vendors will still be there with their gorgeous local foods, and what better kind of day is there, really, to make soup for dinner?

A couple of vendor updates: This week will be Blyler's Fruit Farm's last week of the season; we've loved having them, so be sure to stop by and thank Stevie for being a part of our market this year. This week is the second Friday of the month, so Wild for Salmon will be with us tomorrow.

Just four more markets this year outdoors, so make sure to take advantage of them while you can~~~ you're gonna miss us when we're gone.

See you tomorrow~~~

This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, Honeycrisp apples, peaches and homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; garlic, tomatillas, hot peppers, heirloom potatoes, eggplant, leeks, winter squash, heirloom pumpkins, Asian pears, organically processed 2-ply Tunis wool, ginger lemonade
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, radishes, leaf lettuce, arugula, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, spaghetti squash, acorn squash, pumpkins, lamb: legs, shanks, ground, sausage; cut flowers
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies: until 5pm!
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, celery, black currant jelly, pickled garlic scapes, 5 different flavors of apple leather, all the apples and pears are organic from the Walnut Acres orchard!
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: At market this week!
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Blyler’s Fruit Farm: this will be our last week for this season!
Pears, Apples, Plums, Apple Sauce, Apple butter, Pear Butter, Cider, Apple cider vinegar, Dried apple slices, Pumpkins and gourds

Check us out on Facebook

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Seasonal Recipe
Gingered Butternut Squash Soup with Spicy Pecan Cream

Adapted from Food and Wine recipe by Dean Fearing (November, 2007)
Makes/Serves 12

This recipe makes a good amount of this warmly flavored soup, so go ahead and make the full batch, and freeze some for an easy lunch or supper later on~~~

Ingredients:

2 large butternut squash (5-1/2 pounds), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
3/4 cup pecans (2 ounces)
2 tablespoons unsalted butter
1 large onion, cut into 1/2-inch dice
1 small fennel bulb—halved, cored and cut into 1/2-inch dice
One piece of fresh ginger, 1-1/2 inches, peeled and finely chopped
6 cups chicken stock
One 14-ounce can of unsweetened coconut milk
3/4 cup chilled heavy cream
1 teaspoon hazelnut oil
1/8 teaspoon cayenne pepper
Kosher salt
1-1/2 tablespoons fresh lemon juice

Directions:
1. Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
2. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
3. In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
4. Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
5. Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Make Ahead: Refrigerate for up to 2 days; reheat gently with a bit of chicken stock to thin soup if necessary.

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





Thursday, October 1, 2015

News from the SVGM

The growing season marches on as we move into our last month of the SVGM outdoor market: including tomorrow, we have five markets left, and so much wonderful local product still available. Outside, the atmosphere has shifted in feeling, and after some wonderful rains, a cooler breeze is rustling the leaves and bringing chilly evenings. The squirrels are clicking away in their busyness, and the hawks circle diligently overhead. We had a magnificent, awe-inspiring Blood Moon this past Sunday, as the Harvest Moon helped the season's changeover. The day will be crisp tomorrow for outdoor shopping, but without the drop in temperatures, we wouldn't experience the beauty of the changing colors we're seeing, or celebrating the magical movement of the seasons.

Check out our Facebook page for some pictures of the fun pumpkins our vendors have for sale; it truly feels and looks like fall at the market. And to celebrate Autumn's beginning, Meesh Tarsa has organized some great activities for tomorrow's First Friday Harvest Festival, with pumpkin painting and the Union County Library for the kids, and a hay bale stacking contest on the lawn! The hay bale stacking will be run by Meesh's husband, Mike, who will be on hand from 3:30 till 5:30; there will be $10 gift certificates for whoever has the top two times in stacking, redeemable at any of the vendor stands. The Tarsas will call the winners Saturday afternoon, so they'll have four more markets to redeem their certificates. This will really be fun~~ bring your kids, and bring your strength and stamina, and maybe even a pair of gloves!

Vendor updates: Wild for Salmon is off this week. Grass Roots Farm is unable to be at market this week, but will be back next week.

Come celebrate with us, and come have some fun~~~ a happy Autumn to you all! See you tomorrow~~~~

This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, Honeycrisp apples, peaches and homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; garlic, tomatillas, hot peppers, heirloom potatoes, eggplant, leeks, winter squash, heirloom pumpkins, Asian pears, organically processed 2-ply Tunis wool, ginger lemonade
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, radishes, leaf lettuce, arugula, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, spaghetti squash, acorn squash, pumpkins, lamb: legs, shanks, ground, sausage, cut flowers~~~ dahlias!
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies: until 5pm this week!
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm: see you next week!
Garlic, mesclun mix, beets, chard, celery, black currant jelly, pickled garlic scapes, 5 different flavors of apple leather, all the apples and pears are organic from the Walnut Acres orchard!
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: see you next week!
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Blyler’s Fruit Farm:
Pears, Apples, Plums, Apple Sauce, Apple butter, Pear Butter, Cider, Apple cider vinegar, Dried apple slices, Pumpkins and gourds

Check us out on Facebook

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Seasonal Recipe
Harvest Salad with Walnut Dressing

Adapted from Country Homes and Interiors September 2015 (housetohome.co.uk)
Serves 6

You can vary the vegetables and greens in this salad according to availability and personal taste: just try to keep things colorful, as it is a beautiful toss of jewel-like autumn colors with the ingredients below!
You can even get the apple cider vinegar at market~~~

Ingredients:

1/2 pound baby carrots, scrubbed and halved lengthwise
1 tbsp. olive oil
1 small fennel bulb, halved and thinly sliced
Leaves of several rosemary sprigs
1/4 red cabbage, finely shredded (radicchio is a nice substitute)
4 ounces baby spinach or arugula
1 bunch radishes, thinly sliced

For the Dressing
4 tbsp extra-virgin olive oil
4 tbsp. walnut or hazelnut oil
2-3 tbsp. cider vinegar
2 tsp. maple syrup

To Serve
2 ounces pistachios, roughly chopped if preferred
Edible flowers such as nasturtiums or squash blossoms

Directions:
1. Preheat the oven to 400 degrees. Put the carrots in a small roasting pan with a bit of fresh pepper and drizzle with the oil. Stir to mix and roast for 15 minutes. Add the fennel and rosemary to the pan, and
roast for 10 minutes more until softened. Let cool.

2. For the dressing, mix together all the ingredients and season with plenty of salt and pepper.

3. Combine the roasted vegetables with the cabbage, spinach, and radishes in a large bowl.

4. Just before serving, add the dressing and toss well to mix. Sprinkle with the pistachios and flowers to serve.

Seasonal Recipe #2
Honey and Wine Marinade

Adapted from Country Homes and Interiors, September 2015
Makes about 3/4 cup marinade, enough for a 2-3 pound pork roast or a cut-up whole chicken

This marinade would be delicious for both pork and chicken; roast or grill the meat after marinating for several hours or overnight.

Combine the following ingredients:

6 tbsp. white wine
2 tbsp. honey
1 tbsp. fresh thyme, finely chopped
2 tsp. fennel seeds, crushed
4 whole star anise
2 cloves garlic, crushed
Sea salt and plenty of fresh ground black pepper

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








Thursday, September 24, 2015

News from the SVGM

We are officially into autumn, and the first full moon of the season is this Sunday: the nights have been fresh, cool and clear, and last night I noticed how bright things looked as the waxing moon lit up the night sky. It is a bit dry out there, but nonetheless the beauty of fall is coming into its own.
Last week at the Growers' Market, you could feel autumn: the smell of fresh local apples was prevalent, and the boxes of pears were beautiful. There are pumpkins, lots of pumpkins: eating and baking pumpkins, incredible looking heirloom pumpkins of interesting colors and textures and shapes, like the ones that look like Cinderella's coach. The cut flowers of Anita Shirk's have a depth of color that the shortening days and cooler temperatures intensify. Butternut and acorn squashes, all kinds of red and heirloom potatoes, and fresh apple cider. The crossover between the end of summer's produce and the fall produce is the perfect image of what we believe "harvest" should look like, and it is gorgeous and abundant. It's going to be another sun-filled, comfortable day to shop at the SVGM, so make your plan now to be there tomorrow. It's time to take advantage of the final six weeks of this fabulous outdoor market~~~

A couple of vendor notes: Wild for Salmon will be at market tomorrow, the 4th Friday of September. And Flavia of Brazilian Munchies is not sure yet that she'll be there: she's been ill most of this week, so we wish her the best and hope that she feels better very soon, in understanding that we may not see her until next week.

Gather those shopping bags together tonight so you don't forget them tomorrow, and we'll see you at the SVGM!

This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, many varieties of apples, and homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; specialty heirloom potatoes, garlic, cippolinis, onions, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Meadow Tea
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, pumpkins, lamb: legs, shanks, ground, sausage, cut flowers~~~ dahlias!
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies: until 5pm
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes, 5 different flavors of apple leather, all the apples and pears are organic from the Walnut Acres orchard!
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: Here this week!
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Blyler’s Fruit Farm:
Pears, Apples, Plums, Apple Sauce, Apple butter, Pear Butter, Cider, Apple cider vinegar, Dried apple slices, Pumpkins and gourds

Check us out on Facebook

* * * * *

Seasonal Recipe
Coconut-Braised Chicken with Chorizo and Potatoes

Adapted from Food and Wine by CJ Jacobsen (October 2015)
Makes/Serves 4

This recipe is inspired by ingredients from Central and South America; be sure to use farm-fresh chicken, and check out the different sausages available from Beaver Run, Cow-a-Hen and Stone Meadow to substitute
for the chorizo if you like~~~

Ingredients:
Chicken

2 tablespoons canola oil
6 whole chicken legs (2 pounds)
Kosher salt
Pepper
1/2 pound fresh Mexican chorizo, or other spicy sausage
1 onion, thinly sliced
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, broken in half
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon unsalted butter
Gremolata
1/4 cup finely chopped cilantro, plus sprigs
7 coffee beans, finely crushed (1/2 teaspoon)
2 teaspoons finely grated lime zest

Directions:
1. Make the chicken Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat,
turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole 
and cook, stirring to break up the meat, until the onion is translucent, about 5
minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until
the chicken is cooked through. Stir in the lime juice and butter and season with salt.

2. Meanwhile, make the gremolata In a small bowl, combine all of the ingredients and mix well.

3. To serve Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata 
and cilantro sprigs and serve with lime wedges.

MAKE AHEAD
The braised chicken can be refrigerated overnight. Reheat gently.


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






Thursday, September 17, 2015

News from the SVGM

We are only a week away from the Autumn Equinox, that wonderfully Pagan-like-feeling marker in September, when the daylight is as equal to the nighttime as possible. This astronomical passage happens twice a year, and the Autumn Equinox signals the growing season's move toward a slowing of the warm weather's harvest, and the putting by and filling of the "larder" for the colder season ahead. Winter squashes, pumpkins, potatoes, cabbages, onions, and garlic are some of the best keeping vegetables, and they're appearing more and more on our vendors tables. Now's the time to enjoy and can or freeze the last abundance of beans and corn and tomatoes, because there are no guarantees that the night temperatures will remain above freezing through October. The fruits available are gorgeous and delicious: pears, plums, apples, even peaches.. There truly is nothing like a local piece of fruit in season, and the variety at the SVGM should make you very happy. And don't forget: start to stock your freezers with the wonderful meats and poultry products available here. There are roasts for the crockpot, ground beef for chili, sausages for pasta, and chickens for the oven.

Regardless of the cooling that will soon approach, this passage into fall is always one of the most beautiful times of year. Mornings are nothing short of glorious, the air is phenomenally clear with the lifting of summer's humidity, the days are mild and comfortable, and the colors are always breathtaking~~~ it is getting more golden each day out there, and soon the reds and oranges will show. Needless to say, this is also one of the most beautiful times of year to shop outdoors at the Growers' Market.

Some vendor news: you can now find Lisa Loughhead and her amazing goats' milk products in her new shop in the blue barn building across from the market stands. She will no longer have a spot in the SVGM, but be sure to stop to see her retail space and some of the new products she carries, including soy wax candles, salt scrub bars, skin masks and more. We wish her much luck with this new endeavor! Also, Brazilian Munchies will be at market until 5pm now through the end of October.

It's going to be a brightly warm, late-summer day for the market tomorrow~~~ we'll see you there!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, Honeycrisp apples, peaches and homemade 100% apple cider
Luke Weaver Greenhouses:
See you next season!
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Meadow Tea
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, watermelon, cantaloupe, pumpkins, lamb: legs, shanks, ground, sausage, cut flowers~~~ dahlias!
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies: until 5pm
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes
Asher's Garden:
Fresh eggs, fresh-baked pies and other baked goods, tomatoes, cabbage, peppers, sweet corn
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: Back next week, 9-25
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Blyler’s Fruit Farm:
Peaches, Pears, Apples, Plums, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices, Pumpkins and gourds


Check us out on Facebook

* * * * *

Seasonal Recipe
Pumpkin-and-Chickpea Hummus with Jalapeño Oil

Adapted from foodandwine.com recipe by Sara Kate Gillingham, December 2014
Makes about 2 1/2 cups

There are some delicious cooking pumpkins showing up at the SVGM, and this is a great way to try one: a hummus with both chickpea and pumpkin puree, topped with candied
pumpkin seeds and a fragrantly spicy jalapeño and cilantro oil~~~~

Ingredients:

Jalapeño Oil
1/4 cup grapeseed or canola oil
2 tablespoons minced cilantro
1 tablespoon minced seeded jalapeno
Salt

Pumpkin Seeds
1/4 cup pumpkin seeds
2 teaspoons grapeseed or canola oil
1 tablespoon sugar
Pinch of cayenne
Salt

Hummus
One 15-ounce can chickpeas, rinsed and drained
1 cup pumpkin puree, fresh or canned
1/4 cup tahini
3 tablespoons fresh lemon juice
3 tablespoons water
2 small garlic cloves, finely chopped
1/2 teaspoon ground cumin
Salt

Directions:

f1. Jalapeño Oil In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes. Transfer to a small bowl and stir in the cilantro and jalapeño.
Let cool, then season with salt.

2. Pumpkin Seeds In a small skillet, toast the pumpkin seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the sugar,
cayenne and a generous pinch of salt and cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer. Transfer to a plate to cool completely, then
break into small pieces.

3. Hummus In a food processor, combine all of the hummus ingredients except the salt and puree until smooth, then season generously with salt. Scrape into a serving bowl.
Drizzle some of the jalapeño oil on top, garnish with the candied pumpkin seeds, and serve. Serve with tortilla chips or pita chips.

Make Ahead The candied pumpkin seeds can be stored in an airtight container for up to 3 days. The jalapeño oil and hummus can be refrigerated separately overnight. Bring
to room temperature before serving.


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