.

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

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

Thursday, August 27, 2015

News from the SVGM

It's a gorgeous time at the market these days, and I'm not talking about the weather. It's a veritable rainbow of produce and flowers at our market stands during high harvest season, and the brilliance of the produce shows me that a shopping experience can be one of visual beauty: what another wonderful reason to visit the SVGM!
Do bring your shopping list, and do bring your appetite, but take a moment this week to simply take in the colorful beauty of it all. For more inspiration, like the Susquehanna Valley Growers' Market on Facebook, and browse through the stunning photographs that our own Stevie Blyler has taken. Seen through her eyes, this carefully nurtured and grown food becomes art in amazing still-lifes and brilliant foodscapes. Thank you once again, Stevie~~~
Brazilian Munchies will have delicious Cheese Bread stuffed with Pulled Pork tomorrow. Wild for Salmon is back with their 2015 salmon fishing harvest. We are thrilled to have them with us again this season!
And, unfortunately, Dancing Bear Farm will no longer be at the SVGM: Therese thanks you all for your tremendous support, and wanted us to pass on that her products are available via special order from the farm in Kelly Township. You can visit their website for contact information.

Looking forward to seeing you all 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
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Peaches, Sweet Corn, Apples, Plums
Luke Weaver Greenhouses:
See you next season!
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, 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, 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:
Garlic, mesclun mix, beets, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes
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, 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:
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Peaches, Nectarines, Pears, Plums, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices


Check us out on Facebook

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Seasonal Recipe
Buffalo Mozzarella with Neat and Messy Roasted Tomatoes

Adapted from Food & Wine September 2015 recipe by Rachel Roddy
Makes/Serves 6 to 8

Two treatments of cherry tomatoes mess together in this straightforward, Roman-inspired appetizer~~~

Ingredients:
2 lbs. cherry tomatoes, halved
2 lbs. whole cherry tomatoes
Salt and pepper
1/4 cup extra-virgin olive oil
Two 8-oz. balls of buffalo mozzarella, or substitute 1 lb. fresh mozzarella
Crusty bread, for serving

Directions:
1. Preheat the oven to 300 degrees. Arrange the halved cherry tomatoes cut side up on a parchment paper-lined baking sheet. Roast for 2 to 2 1/2 hours, until the
tomatoes are shriveled and half-dried. Remove from the oven.

2. Increase the oven temperature to 325 degrees. Arrange the whole cherry tomatoes on a parchment paper-lined baking sheet. Season with salt and drizzle with the
olive oil. Roast for about an hour, until the tomatoes soften and start to split open. Using a spatula, carefully transfer the tomatoes to a large platter. Arrange the dried
tomatoes on the platter along with the mozzarella. Drizzle a bit of olive oil over the mozzarella. Season with pepper and serve with bread.

Seasonal Recipe #2
Spaghetti with Fresh Zucchini Pesto

Adapted from Food & Wine September 2015, recipe by Katie Parla
Serves 6

Another recipe inspired by Rome with a wonderful way to use the heirloom Italian summer squashes you'll find at the market~~~

Ingredients:
3/4 cup blanched almonds
1/2 cup extra-virgin olive oil
1 garlic clove, thinly sliced
Pinch of crushed red pepper
3 medium zucchini, half of 1 zucchini cut into matchsticks, and the remaining 2 1/2 zucchini chopped into 1/2-inch pieces
Salt and black pepper
1 lb.spaghetti
2 tsp.finely grated lemon zest
1 1/2 cups freshly grated Pecorino Romano, plus more for serving
1/2 cup chopped fresh mint, plus more for garnish

Directions:

1. Preheat the oven to 375 degrees. Spread the almonds on a baking sheet and toast for about 8 minutes, or until golden. Let cool, then coarsely chop. Reserve 1/4 cup for garnish.

2. In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with
salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds: pulse to combine.
With the machine on, slowly add the remaining 6 tablespoons olive oil until combined but still slightly chunky. Season the pesto with salt and pepper.

3. In a pot of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water, then drain. Off the heat, return the pasta to the hot pot and add the reserved pasta water, the pesto,
zucchini matchsticks, lemon zest, 1 1/2 cups cheese, and 1/2 cup mint. Stir until well combined and saucy. Transfer the pasta to bowls. Garnish with mint and reserved almonds. Serve, passing cheese
at the table.


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






Thursday, August 20, 2015

News from the SVGM

This week has moved us into the last calendar month of summer, and, boy, is summer going out kicking and screaming: reminding us that we still are solidly in August with all of its burning heat and alternating dryness and humidity. Welcome to the Northeast! It looks like we'll get some much-needed hydration today with the rains and thunderstorms coming our way, but they should be cleared out by tomorrow, and that means we'll have a beautiful, crisp and cleanly refreshed day for the market. Late summer also means high harvest time, and the corn is sweet, as are the heirloom tomatoes in abundance that grace our vendors' tables. It's still peach season, too, and they have been out-of-this-world juicy and sweet. The potatoes are fresh and earthily delicious, and the meat and poultry is outstanding~~~ full of flavor, and humanely raised with care. There are fresh artisan cheeses: Talleggio, Brie, and Camembert; signature pestos and preserves and pickles. Fresh farm eggs, cut flowers, wonderful baked goods, handmade fresh pastas and ravioli, and fragrant specialty soaps and lotions to pamper yourself and your family and guests.

As I've told you before, bring a lot of shopping bags with you~~~ they'll fill up fast, take my word for it!
And we'll 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
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Peaches, Sweet Corn, Apples
Luke Weaver Greenhouses:
Hothouse tomatoes, cucumbers
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, 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, 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:
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).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Several varieties of granola, fresh fruit muffins, energy balls (vegan, gluten- and dairy-free)
Grass Roots Family Farm:
Garlic, mesclun mix, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes
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, 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: See you soon!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Peaches, Nectarines, Summer Rambo apples, Fuji apples, Apricots, Tomatoes, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices


Check us out on Facebook

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Seasonal Recipe
Fruit and Nut Wild Rice Salad

Adapted from Country Homes and Interiors (housetohome.co.uk, August 2015)
Makes/Serves 4

This a perfect warm weather salad, and the variations are endless as the season's ingredients change: vary the fruit, nuts and herbs to suit your tastes. Wild rice is an accommodating and tasty "base" with its nutty flavor and crunchy texture, and it's really nutritious, too!

Keep the salad refrigerated, but let it come to room temperature before serving for the best flavor~~~to make it ahead, combine all the ingredients except the peaches; toss them in right before serving. A garnish of fresh goat cheese would be lovely, as would slices of baguette topped with one of Stone Meadows' soft cheeses!

Ingredients:

1 1/2 cups wild rice
1/2 cup hazlenuts, coarsely chopped
1/2 cup shelled pistachios
1/3 cup olive oil
Juice of 1 lemon
2 large caches, pitted and cut into wedges
Small bunch of coriander, chopped
Small bunch of mint, torn
1 small red onion, finely chopped
2 spring onions, sliced
Salt and freshly ground pepper

Directions:

1. Ad a couple of teaspoons of salt to 3 1/2 cups water in a saucepan with the rice, and bring to a boil, stirring occasionally. Reduce the heat to medium low, and cook about 30-40 minutes until the rice grains split and are tender.

2. Drain the rice and spread it on a tray or sheet pan to cool. Meanwhile, add the hazelnuts and pistachios to a large, dry saute pan set over moderate heat. Toast until lightly colored and nutty in aroma. Remove the pan from the heat.

3. Turn the rice into a large mixing bowl and toss with the nuts, olive oil, lemon juice,peaches, herbs and the red onion. Season to taste with plenty of salt and pepper.

4. Spoon rice salad onto a large platter and garnish with the spring onions.

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





Thursday, August 13, 2015

News from the SVGM

Hello everyone! I'm sitting here writing this email on the second of two picture-perfect summer days, with temperatures in the low 80's, and the fields and gardens refreshed and nourished by Monday's rain and yesterday's showers. The colors of the landscape are beginning to move into their late-summer yellow-greens and golden hues, and I realize, too, that we are more than halfway through the outdoor market season of the SVGM. Believe or not, the kids will be going back to school next week~~~ is it me, or are they returning earlier and earlier each year? The market remains an abundant one, with vendor tables piled high, and seasonal specialty items galore.

Lin Auman of Garden Secrets will have the first batch of his seasonal and immensely popular Cherokee Port Gourmet Ketchup this Friday. He estimates he will be producing about 100 bottles this year, and is happy to take reservations for Christmas gift bottles, as he ran out by November last year!

Dancing Bear Farm and Grass Roots Farm have formed a market partnership, and will be sharing a tent together from now on at the SVGM. We are happy that this could be worked out, because we've loved having Dancing Bear Farm at market, and this way Therese will be able to continue to be here during what is an extremely busy time for them. Look for both vendors at Grass Roots' familiar location in the SVGM lineup.

And, finally, Woody Wolfe will be singing for us tomorrow; his presence always promises to lend a festive and joyful atmosphere, and gives you another great reason to come out to shop at this treasure of a market. Please, help us continue to grow by sharing this email with anyone you know who may be interested~~~ I ran into a woman last week who had just "discovered" the SVGM, and she was so very happy she had done so! The products that you find at the Susquehanna Valley Growers' Market are of the highest quality, and produced with the highest levels of integrity and passion; this is what eating locally is all about~~~~

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
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Peaches, Sweet Corn, Apples, Plums
Luke Weaver Greenhouses:
Hothouse tomatoes, cucumbers
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, 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, 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:
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).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Several varieties of granola, fresh fruit muffins, energy balls (vegan, gluten- and dairy-free)
Grass Roots Family Farm:
Garlic, mesclun mix, heirloom tomatoes, black currant jelly, pickled garlic scapes
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, 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: See you soon!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm: Not at Market this week--- see you next week!
Peaches, Nectarines, Summer Rambo apples, Fuji apples, Apricots, Tomatoes, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices



Check us out on Facebook

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Seasonal Recipe
Roasted Rosa Bianca Eggplant with Feta and Mint
Adapted from Simple Food II by Alice Waters with Kelsie Kerr and Patricia Curtan (Clarkson Potter, 2013)
Makes/Serves 4

Any of the smaller specialty eggplant available from our vendors at the SVGM will work in this simple but delicious way to prepare them. As an alternative to roasting, grilling the eggplant will also produce a sweet flavor that will go beautifully with the light vinaigrette and feta and mint~~~ do try to find sheep's milk feta; it has a brinier, more lively flavor than the usual cow's milk versions~~~enjoy!

Ingredients:
2 to 3 medium-size eggplants, each halved and sliced or cut into 6-8 wedges or slices (large and thick enough for roasting or grilling)
Salt
1 tablespoon olive oil

1 tablespoon red wine vinegar
Salt
Freshly-ground back pepper
1 mint sprig
3 tablespoons extra-virgin olive oil

3 large or 4 medium scallions, trimmed
8 mint leaves, sliced thin
A large pinch of pepper
A small pinch of cayenne

4 ounces sheep's-milk feta, crumbled
4 mint leaves, sliced thin


Directions:
1. Preheat the oven to 400 degrees F. Season the pieces of eggplant with salt. Brush them with the 1 tablespoon olive oil and lay them flat on a baking sheet lined with parchment paper.
Bake until soft and browned on the underside, about 20 minutes. Turn them over with a spatula and cook another 5 minutes or so, until lightly browned on the other side. Cool on the pan.

2. While the eggplant is roasting, make a vinaigrette: In a small bowl, stir together the red wine vinegar, salt and pepper, and the mint sprig. Whisk in 3 tablespoons olive oil. Spoon half the vinaigrette
over the eggplant as it is cooling.

3. When ready to serve, slice thinly all the white and half the green leaves of the scallions. Remove the mint sprig from the remaining vinaigrette. Add into the remaining vinaigrette the scallions, 8 sliced mint leaves, another large pinch of pepper, and the small pic of the cayenne. Mix well.

4. Arrange the eggplant on a plate, and spoon over it the vinaigrette. Garnish the eggplant with the feta and 4 sliced mint leaves.

Variations:
Use basil, summer savory, or marjoram instead of the mint.
In place of the feta, chop a spoonful of capers and add to the vinaigrette with the scallions and herbs.

* * * * *


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




Thursday, August 6, 2015

News from the SVGM

It's been hot and it's been dry, but I have to say that this past week of midsummer has offered some of the most beautiful early mornings I've experienced this season. The cool night temperatures and low humidity impart a crispness to the morning atmosphere that is unusual in the middle of summer, and it also makes for gorgeous evenings for sitting outside at days' end. Today and tomorrow morning will be good comfortable days for harvesting for our farmers as they get ready for tomorrow's market!

Stevie Blyler of Blyler's Fruit Farm~~a talented photographer when she's not marketing!~~ snapped some wonderful pictures of the SVGM for me last Friday, and I've begun to post them on our Facebook page. If you haven't "liked" the Susquehanna Valley Growers' Market already on Facebook, now is a great time to do so, because Stevie's pictures beautifully highlight what's available at the market right now. It's full speed ahead with produce; though for the best selection, it's always a good idea to get to the market as early as you can. Tomatoes are just starting to gain momentum, and they sell out fast right now. Wild for Salmon should be back within a week or two; their fishing season has wrapped up, and they await the shipment of their catch as I write this. Dancing Bear Farm has everything this week :) from bagels to bread to muffins. And I've noticed there are some incredible looking handmade pickles, jellies, mustards and pestos for sale at our various vendors......

It's time to plan to take your time so you don't miss any of the amazing products that these talented farmers and artisans have in store for you~~~ so go early and saunter slowly, and we'll look forward to seeing you all 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
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Peaches, Sweet Corn, Apples, Plums
Luke Weaver Greenhouses:
Hothouse tomatoes, cucumbers
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, meadow tea
Quaff Meadows:
Tomatoes, sweet corn, lettuce, mesclun, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, 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
Brazilian Munchies:
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).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, iced herbal tea, handmade bagels, organic whole grain bread, fresh fruit muffins, energy balls
Grass Roots Family Farm:
Rainbow chard, cucumbers, kale, eggplant, fresh garlic, ground cherries, cut flowers, beets, black currant jelly, pickled garlic scapes
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, 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: See you in August!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Peaches, Nectarines, Summer Rambo apples, Fuji apples, Apricots, Tomatoes, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices

Check us out on Facebook

* * * * *

Seasonal Recipe
Peach Clafoutis

Adapted from America Farm to Table by Mario Batali and Jim Webster (Grand Central Life & Style, 2014)
Makes/Serves 12

Clafoutis was originally made of cherries in south-central France; it is an iconic rural dessert that is deceptively simple, yet delicious and somewhat sophisticated in its custard and fruit combination. You can substitute plums or nectarines for the peaches in this take on a French classic~~~~

Ingredients:

Butter, for the pan
1 1/4 cups whole milk
2/3 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 teaspoon ground cardamom
1/8 teaspoon kosher salt
1/2 cup almond flour
3 ripe peaches, pitted and sliced
Confectioners' sugar for dusting

Directions:
1. Preheat the oven to 350F. Lightly butter a 9 x 13 inch baking dish or pan, or use a large oven-proof skillet.

2. In a blender, blend the milk, 1/3 cup of the sugar, eggs, vanilla, cardamom, salt, and almond flour. Pour a 1/4-inch layer of the batter into the prepared pan. Place in the oven and bake until a film of batter sets in the pan, about 2 to 3 minutes.

3. Remove from the oven and range the peaches over the batter. Sprinkle the remaining 1/3 cup sugar evenly over the top. Pour the remaining batter over the peaches.

4. Bake for 45 minutes to 1 hour. The clafoutis is done when puffed and brown and a knife plunged into the center comes out clean.

5. Dust with confectioners' sugar and serve warm.

* * * * *


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