.

Welcome!

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, 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.