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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, May 28, 2015

News from the SVGM

This season's Growers Market is quickly becoming the weekly market that shouldn't be missed! Incredibly high quality and integrity is the hallmark of these local farmers and producers, and each and every one of our vendors takes a tremendous amount of pride in bringing you the best they have to offer. The specialty greens and lettuces are rolling in, the fresh asparagus isn't to be missed, and the fresh meats and poultry and sausages are incomparable in flavor. We've got handmade salsas and ketchups to fresh pastas and gluten-free baked goods; authentic locally made bagels, and locally produced Brazilian delights to eat out-of-hand. Not to mention the fabulous raw milk cheeses, Alaskan salmon fished by our local Wild for Salmon crew, fresh eggs, and a wonderful array of hand crafted goat milk soaps and lotions and other body products~~~ this is eating and buying local at its very best.

The ongoing success of this market is your doing: without you, our loyal supporters, over these past ten years, there wouldn't be this awesome Growers Market. We sincerely thank you, and welcome your comments and suggestions in reply to these weekly emails at svgmarket@gmail.com, or via our website, http://growersmarket.blogspot.com/. You, the customer, are our highest priority.

This week I offer you two great-sounding burger recipes: we're entering high-grilling season, and there are some deliciously different ways to up your burger ante. Check out Italian Sausage Burgers with Garlicky Spinach, and Umami Burgers with Port and Stilton below.

And 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: Sustainably raised fresh pork, chickens and beef, sausage, fresh ground beef, veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Hothouse tomatoes and asparagus
Tarsa Family Farm: Fresh eggs; greens; fresh Muscovy duck; organically processed 2-ply Tunis wool; plants
Quaff Meadows: Lettuce, mesclun, arugula, baby kale, spinach, radishes, turnips, onions, rhubarb, eggs
Haole Boy Salsas: Salsas; marinades; salad dressings, including the new Leek & Garlic and Chipotle Red Raspberry
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets: All natural ketchups and barbecue sauces, mustards
Brazilian Munchies: Gluten-free cheese bread, brazilian truffles, other brazilian culinary delights
Good Seed Baking Co.: Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm: Granola, authentic boiled bagels ( no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm: Spinach, bok choi, onions, lettuce heads of different shapes, sizes and colors, plants
Lovewell Soap Co.: Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden: Fresh eggs, plants, hanging baskets, baked goods
The Farm in Milton: Greens, lettuces
Wild for Salmon: Sustainably caught salmon from Alaska's Bristol Bay


Check us out on Facebook

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Seasonal Recipes
Umami Burgers with Port and Stilton

Adapted from foodandwine.com
Makes 4 Large Burgers

The combination of flavors in this fairly simple burger treatment sounds mouth-watering, because of its umami effect. What is umami? It's what makes food seem rich and savory, and actually has its origins in the natural compounds of certain foods. I was curious, too, so here's a link with a brief description of umami: http://www.cookthink.com/reference/651/What_does_umami_mean
Be sure to buy the highest quality ground beef you can find~~ and that ground beef can be found at the SVGM, usually at both Stone Meadow Farm and Cow-a-Hen Farm. Truthfully, the port and stilton had me at "go!"

1 cup ruby port
2 pounds high-quality ground beef
Salt and freshly ground pepper
1/2 cup Stilton cheese (3 ounces), softened
Umami dust, for sprinkling (optional, see Note)
4 brioche hamburger buns, buttered and toasted

In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.

Heat a cast-iron griddle until very hot. Form the meat into four 4-by-1-inch patties without packing too tightly. Season generously with salt and pepper. Arrange the patties on the griddle, cover with a roasting pan and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate and sprinkle with the umami dust, let rest for 2 minutes and set on the buns. Drizzle with the reduced port, top with the buns and serve.

The Secret Seasoning To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shitake mushrooms into a powder. Umami dust will soon be available at umamiburger.com.

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Italian Sausage Burgers with Garlicky Spinach
Adapted from foodandwine.com
Makes 4 Burgers

Italian sausage, or any kind of sausage, offers the advantage of a delicious "pre-seasoned" ground meat with which to begin your burgers. Check with our vendors to see the many different sausage products they have to offer, and experiment for yourself to find your new favorite burger meat~~~ try the Taleggio from Stone Meadow sometime as a substitute for the provolone......

10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted

In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.

In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.

Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.



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




Thursday, May 21, 2015

News from the SVGM

It's a cold one today, but tomorrow looks like it'll be a beautiful sunny day for a great growers market. We're heading into Memorial Day weekend, also, and the market is a great place to gather together your holiday feasts' ingredients. Chicken, ribs, hot dogs,kielbasas, burgers; barbecue sauces and marinades, even handmade artisan ketchups! Tomatoes, lettuce and onions, fresh asparagus for the grill, salad fixings, fresh pastas, cheeses, and gluten-free specialties. Steve Kurian of Wild for Salmon called us last week: they have extra salmon on hand, and will be at market tomorrow. They think they'll be attending now through most of the month of June; but if you want Wild for Salmon products, I'd get to the SVGM sooner than later-- once they sell out, we have to wait until the end of August until their return from Alaska!

Woody Wolfe will be performing tomorrow, too, to add to the holiday festival mood. We always always look forward to this compassionate man's music; he does amazing covers of all kinds of songs, covering decades of folk and singer-songwriter styles. When he's not playing at the SVGM, Woody spends his time with his non-profit organization, Heart to Hand Ministries, http://www.hearttohandministries.com. This remarkable man visits children's hospitals and runs children's camps, even travels the world, to try to spread some loving musical healing to the many many children out there dealing with serious illness. We are fortunate to have him throughout our market season.

See you all tomorrow!

Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Hothouse tomatoes and asparagus
Tarsa Family Farm: Fresh eggs; greens; fresh Muscovy duck; organically processed 2-ply Tunis wool; plants
Quaff Meadows: Lettuce, mesclun, arugula, baby kale, spinach, radishes, onions, rhubarb, eggs
Haole Boy Salsas: Salsas; marinades; salad dressings, including the new Leek & Garlic and Chipotle Red Raspberry
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces, mustards
Brazilian Munchies: Gluten-free cheese bread, brazilian truffles, other brazilian culinary delights
Good Seed Baking Co.: Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm: Granola, authentic boiled bagels ( no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm: Greens, plants
Lovewell Soap Co.: Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden: Fresh eggs, plants, hanging baskets, baked goods
The Farm in Milton: Greens, lettuces
Wild for Salmon: Sustainably caught salmon from Alaska's Bristol Bay

Check us out on Facebook

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Seasonal Recipe
Orecchiette with Sausage and Greens

Adapted from America Farm to Table by Mario Batali & Jim Webster (Grand Central Publishing, 2014)
Makes/Serves 4

The original published recipe calls for collards and homemade orecchiette. Both arugula and baby kale are now available at the SVGM, and would make delicious substitutes for the collard greens. I've also simplified things by using dried orecchiette. A fresh Italian-style sausage is one of the main ingredients, but think outside this box if you like, as you roam around the market and discover the different sausage choices our vendors have available~~~~

Ingredients:

5 Tbsp. extra-virgin olive oil
1 1/2 pounds Italian pork sausage, casings removed
1 red onion, cut into 1/4 inch dice
1 rib celery, cut into 1/4 inch dice
Kosher salt and freshly ground black pepper
1 (6-ounce) can or jar tomato paste
1 cup water
4 garlic cloves, thinly sliced
1 tsp. red pepper flakes (optional)
1 large bunch, or 2 small bunches kale (or 1 large bag arugula)

1 pound box dried orecchiette
1 Tbsp. kosher salt
Pecorino Romano, for serving

Directions:
1. In a large skillet or Dutch oven, heat 2 Tbsp. olive oil over high heat. Place the sausage in the pan and cook until the fat has rendered, moving the sausage to avoid sticking.
Remove the meat and set aside. Drain the excess fat from the pan, reduce the heat to low, and add the onion and celery. Season with salt and pepper, and sweat the vegetables for about 6 minutes, until tender, letting them get soft but not browned. Add the tomato paste and 1 cup water, bring the mixture to a boil, and return the sausage to the pan. Reduce
the heat to maintain a simmer and cook for 20 to 30 minutes, until the mixture has a thickened ragu consistency. Add more water, if necessary, to keep the ragu moist.

2. In a 12- to 14-inch saute pan, heat the remaining 3 Tbsp. olive oil over high heat until almost smoking. Add the garlic, red pepper flakes and kale and toss until the kale is tender,
about 10 minutes. Add the ragu and toss for 2 minutes, seasoning with salt and pepper as needed.


3. Cook the orecchiette per package directions in boiling water with a good 1 tbsp. salt. Drain the pasta and add it to the pan with the kale and argue. Toss over medium heat for about 1-2 minutes. Serve with grated Pecorino Romano cheese.

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



Thursday, May 14, 2015

News from the SVGM

If you missed the opening day of the 2015 SVGM last Friday, be sure to get there tomorrow: you are in for a treat! The market has expanded this year to include a wonderful selection of ready-to-eat foods, salsas and condiments, fresh pasta, and baked goods, as well as our excellent produce and meat & poultry farmers, our beloved cheese maker, and our top-notch goat milk soap-maker. The vendor list for this week follows, and highlights each vendor's products and specialty items. We have a couple of more produce and fruit people who will join us as their products become available during the season, and, as I mentioned, Wild for Salmon will return in July after their fishing season in Alaska. A few of the highlights this week: Brazilian Munchies will have their gluten-free Cheese Breads stuffed with either smoked sausage or Stone Meadow's Smokehouse Cheddar. They will also offer a specialty snack called Esfiha filled with either chicken or ground beef; Esfiha is similar to a filled flatbread or calzone. For your sweet tooth try their Brazilian truffles and ice pops. Haole Boy is introducing their newest salad dressing flavors, Leek & Garlic, and Chipotle Red Raspberry. And Lovewell Soap Company now has sea salt scrubs and aluminum-free deodorants, in addition to their fabulous lotions and soaps. We are pleased to have with us a dedicated gluten-free bakery, the Good Seed Baking Co. And Dancing Bear Farm is joining us, with their famous granolas and delicious traditional boiled bagels.

Doesn't this sound great?! Looks like you'll need an extra shopping bag or two this season~~~ looking forward to seeing all of you tomorrow!

Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Hothouse tomatoes and asparagus
Tarsa Family Farm: Fresh eggs; greens; fresh Muscovy duck; organically processed 2-ply Tunis wool; plants
Quaff Meadows: Lettuce, mesclun, arugula, baby kale, spinach, radishes, onions, rhubarb, eggs
Haole Boy Salsas: Salsas; marinades; salad dressings, including the new Leek & Garlic and Chipotle Red Raspberry
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, mustards
Brazilian Munchies: Gluten-free cheese bread, brazilian truffles, other brazilian culinary delights
Good Seed Baking Co.: Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm: Granola, authentic boiled bagels ( no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm: Greens, plants
Lovewell Soap Co.: Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter


Check us out on Facebook

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Seasonal Recipe
Kale-Buttermilk Dressing for Roasted Vegetables
Adapted from Food & Wine, recipe by Cortney Burns (March 2015)
Makes/Serves 1 cup

You could also mix in some of the fresh spinach that is becoming available this time of year~~~

Ingredients:
4 oz. kale, stemmed, leaves torn into large pieces
1 garlic clove, crushed
1/2 small serrano chile with seeds, chopped
1 oil-packed anchovy filet, drained
1/4 plain whole-milk Greek yogurt
2 Tbsp. buttermilk
1/2 tsp.granulated onion powder
1/8 tsp. ground cumin
1 Tbsp. chopped dill, chives, or parsley
1/2 tsp. fresh lemon juice
1/2 cup extra-virgin olive oil

Kosher salt and pepper

Roasted root vegetables, such as beets and sweet potatoes, for serving


Directions:
1. In a medium saucepan, bring 1/4 inch of water to a boil. Add the kale, cover and cook over moderate heat until wilted, 3 minutes. Drain the kale and cool slightly, then squeeze dry.

2. In a food processor, combine the kale, garlic, serrano chile, anchovy, yogurt, buttermilk, onion powder, cumin, dill, and lemon juice and pulse to combine. With the Machine on, slowly drizzle
in the olive oil until a thick dressing forms. Season with salt and pepper.

3. Transfer the dressing to a bowl and serve with roasted root vegetables.

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



Thursday, May 7, 2015

News from the SVGM


Yay! It's outdoor market season, and the Growers Market this year promises to be another great one! The season opens tomorrow once again at Brook Park Farms, in the grassy strip along the parking area at Reitz Blvd. and Brook Park Circle. As is usual the first few markets, we will open with vendors who have products at this time, so tomorrow look for 12-14 of those vendors. We have a total of 17 committed vendors this year, and those with fruit and produce will arrive as their foods grow and ripen. Wild for Salmon will be returning: look for them mid-summer after their fishing season. Along with Beaver Run Farms, Stone Meadow Farm, and Cow-a-Hen Farm, look for Lovewell Soaps, Dancing Bear Farm, Haole Boy Salsas, and Brazilian Munchies to name a few. A full list of vendors will appear on the website within a couple of weeks.

It always seems to be such a long wait for this day every spring, so shake out those shopping bags and stop by tomorrow to welcome back those who make this gem of a market possible. Happy happy Spring~~~ we'll see you there!

Check us out on Facebook

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Seasonal Recipe
Tacos al Pastor

Adapted from Food & Wine, March 2015, recipe by Courtney Contos
Makes/Serves 8

This recipe calls for pork shoulder, but the marinade would be delicious for beef and chicken, too. Pineapples are abundant in the grocery stores right now, too.

Ingredients:
Marinade:
1 Tbsp. canola oil, plus more for brushing
3 garlic cloves
1 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. cloves
4 poblano chiles, stemmed, seeded, and cut into 2-inch pieces
1/3 cup pineapple juice
1/4 cup distilled white vinegar
2 Tbsp.achiote paste

Sea Salt
2 lbs. boneless pork shoulder, sliced 1/4 inch thick
1/2 medium pineapple, peeled and sliced 1/2 inch thick
1 medium red onion, peeled and sliced crosswise 1/2 inch thick

Warm corn tortillas
Chopped cilantro and lime wedges for serving

Directions:
1.In a medium saucepan, heat the 1 Tbsp. oil. Add the garlic and cook over moderately high heat until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper, and cloves and
cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove
from heat and let stand for 5 minutes.

2. Transfer the chile mixture to a blender and puree until smooth. Season with salt. Scrape the marinade into a large sturdy plastic bag. Add the pro and turn to coat. Set the bag in a small
baking dish and refrigerate overnight.

3. Light a grill or preheat a grill pan. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, about 3 to 5 minutes. Transfer
to a carving board and tent with foil.

4. Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes.

5. Cut the pineapple, onion, and pork into thin strips and transfer to a bowl. Season with salt. Serve with warm corn tortillas, chopped cilantro, and lime wedges.

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