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Thursday, June 30, 2016

News from the SVGM

Happy Fourth of July weekend everyone! It’s shaping up to be a stunning long weekend, once we get through tomorrow’s possible thunderstorms. We’ve got the goods for your holiday cookouts and gatherings, from cheeses for burgers and appetizers, to meat and poultry and salmon; we have salad fixings, potatoes, fresh vegetables for roasting and grilling, tomatoes, raspberries and breads and sandwich buns, and more~~~ the SVGM even offers awesome artisanal condiments and BBQ sauces, which you’ll need! Along with the requisite hot dogs and burgers, think about some other cuts of meats or sausage or kielbasa; we’ve got ribs and chops and chicken; and Wild for Salmon will be on hand this first July Friday with filets and salmon burgers of their own. It’s a long weekend ahead of eating and playing and relaxing, so bring a bunch of shopping bags and a little extra time to make sure you’ve got everything you need. 

A couple of vendor updates:
Wild for Salmon will be with us this first Friday of July. Be sure to stock up for the month!
And, with apologies, I neglected to let you all know about a new vendor, the Sawhorse Cafe, who made their first appearance with us last week. They will be joining our regular vendor lineup with fresh brewed coffees, coffee beans, and their specialty granola.

We look forward to seeing you all tomorrow, and we are happy to help you celebrate this long summer holiday with our delicious and conscientiously produced local foods~~~~

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 ducks this week, freshly cut pork
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, garlic scapes, early fresh garlic, plants, greens, specialty teas and lemonades
Quaff Meadows
Leaf lettuce, head lettuce, kale, sugar snap peas, hull peas, beets, turnips, garlic, carrots, mint, red potatoes and honey. 
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
The Farm in Milton: 
Seasonal Produce: including greens, summer squash
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Broadway Acres Farm:
Greens: arugula, mustard greens, chard, kale; hothouse tomatoes 
Beiler's Bakery:
Traditional Amish baked goods, including cookies, pies, breads
Luke Weaver Greenhouses:
Hothouse tomatoes, hothouse heirloom tomatoes, raspberries 
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted
Gemelli Bakery:
Artisan breads, rustic baked goods
Sawhorse Cafe:
Brewed coffees, coffee beans, granola

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Seasonal Recipe
Thai-Style Pulled Pork Sandwiches
Adapted from Food and Wine  recipe by Jamie Bissonnette (July 2016)
Makes/Serves 8-10

This recipe requires some planning ahead and a little bit of work for the complex-tasting sauce, but, hey, it’s a holiday weekend: open a bottle of wine and cook! You’ll have leftovers for a few more meals……

Ingredients:
1/3 cup Thai red curry paste
1/4 cup Asian fish sauce
6 tablespoons finely grated palm sugar or dark brown sugar
One 4-pound boneless pork shoulder roast with fat cap
Kosher salt
Pepper
2 cups chopped cilantro stems
4 garlic cloves
2 large shallots, halved
2 kaffir lime leaves
1 Thai bird chile
1 stalk of fresh lemongrass, inner light green and white parts only, 
cut into 3 pieces
One 1/2-inch piece of fresh ginger, peeled and thinly sliced
24 cardamom seeds
1 1/2 teaspoons ground turmeric
One 15-ounce can unsweetened coconut milk, chilled
1/3 cup chicken stock or low-sodium broth
1/2 cup each finely chopped cilantro, Thai basil and mint leaves
Mayonnaise, for spreading
8 brioche buns, split and toasted
Thinly sliced cucumber and red onion, cilantro, 
                   Thai basil and lime wedges, for serving
Directions:
1. Preheat the oven to 325°. In a small skillet, simmer the curry paste with the
fish sauce and 1/4 cup of the palm sugar over moderate heat, stirring
occasionally, until the sugar is dissolved and a smooth paste forms. Let cool
slightly.

2. Season the pork with salt and rub it all over with the curry paste. Set the roast
in a large enameled cast-iron casserole. Cover and roast, basting occasionally
with the pan juices, until the meat is very tender, about 3 1/2 hours. Uncover and
roast until a golden-brown crust forms, about 15 minutes.

3. Transfer the pork to a large bowl and let rest for 15 minutes. Using 2 forks,
shred the meat. Skim the fat from the pan juices, then stir the juices into the
shredded pork. Cover with foil and keep warm.

4. Make a large double layer of foil. Wrap the cilantro stems, garlic, shallots, lime
leaves, chile, lemongrass, ginger, cardamom and turmeric in the foil and seal the
sides. Set the packet seam side up directly on a burner or in a cast-iron skillet.
Cook over moderate heat until aromatic and beginning to smoke, about 5
minutes. Using tongs, transfer the packet to a rack; let cool slightly. The cilantro
stems should be tender and the ingredients on the bottom should be lightly
charred.

5. Scrape the contents of the packet into a food processor. Add the remaining 2
tablespoons of palm sugar and process to a smooth paste.

6. Open the can of coconut milk and spoon the thick cream on the surface into a
large saucepan. Bring to a simmer over moderately high heat and whisk in the
cilantro paste. Whisk in the coconut milk and chicken stock and bring to a
simmer. Stir in the pulled pork and season with salt and pepper. Cook until the
sauce has thickened slightly, about 10 minutes. Stir in the chopped herbs and
season with salt and pepper. Keep warm.

7. Spread mayonnaise on the buns and top with the pulled pork, cucumber, red
onion, cilantro and basil leaves. Serve with lime wedges. 

MAKE AHEAD
The pulled pork can be refrigerated for up to 4 days.

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









Thursday, June 23, 2016

News from the SVGM

It’s been a bit of a funky start to the growing season this year: in talking to our vendors and also some other growers outside of the market, the severe cold snap of this past April threw things off a bit~~~ early spring crops that had been planted screeched to a growing halt if they survived, and many of the area’s early fruit crops were impacted when many of the flowers and buds froze on the trees and plants. Thankfully, things are beginning to catch up with the recent warmth and weekly boosts of rain. Most of our produce vendors are now at market with greens and lettuces and peas and the first of the potatoes, and some delicious hothouse tomatoes. O’Hara Orchards should be joining us any week now, and Luke Weaver’s stand should have raspberries very very soon! Tis also the season for garlic scapes, those curly bunches of large-chive-looking stems that you’ll see on a few of our vendors’ stands; I talk about them below with this week’s recipe. Grab yourself a bunch and play!
We welcome Lisa Loughhead back to market this week with her beautiful, sweet smelling goat’s milk soaps and her full array of body products. Stop by her stand to welcome her and see what’s new in her line~~~ 
And we welcome Woody Wolfe back to market this week, too: we always always love it when Woody plays his awesome play list in the “background.” He makes it so hard not to sing along, and adds such a great celebratory atmosphere to the day when he’s with us. 
The forecast is for another stellar Friday, so we’re looking forward to a fun day tomorrow. A reminder, also: the Fourth of July holiday is a week from this Monday~~~ the SVGM will be open next Friday, July 1, so scope out your vendors for this major summer holiday’s outdoor grilling-barbecuing-feasting-with-friends-and-family needs! The SVGM should be your first stop on your way to holiday planning~~~
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 ducks this week, freshly cut pork
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, garlic scapes, plants, specialty teas and lemonades
Quaff Meadows
Leaf lettuce, head lettuce, kale, sugar snap peas, hull peas, beets, turnips, garlic, carrots, mint, red potatoes and honey. 
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
The Farm in Milton: 
Seasonal Produce
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Broadway Acres Farm:
Greens: arugula, mustard greens, chard, kale; hothouse tomatoes 
Beiler's Bakery:
Traditional Amish baked goods, including cookies, pies, breads
Luke Weaver Greenhouses:
Hothouse tomatoes, hothouse heirloom tomatoes, raspberries (hopefully this week!)
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted
Gemelli Bakery:
Artisan breads, rustic baked goods
Lisa Loughhead:
Goat’s milk soaps, lotions, and other body products

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Seasonal Recipe
Pasta with Garlic-Scape Pesto
Adapted from The Farm by Ian Knauer (Houghton Mifflin Harcourt, 2012)
Makes/Serves 6-8 (Makes 1 1/2 cups pesto)
Garlic scapes are one of the seasonal specialties you’ll find right now at the market: these are the tops of the garlic plant (they look like a giant curly chive with a bud at the top) that are picked so that the garlic’s growing energy can go toward developing the bulb underground. Scapes are really fun: they’re like a milder garlic with an undertone of grassiness, and they can virtually be substituted for garlic in all sorts of recipes. They mellow out beautifully when cooked: try them sautéed into scrambled eggs or a frittata, sautéed in olive oil for pasta, or grilled or roasted as a side dish. They also make delicious pickles. Here’s a recipe for one of my favorite ways to use them: pesto~~~~~
Ingredients:
10 large garlic scapes
1/3 cup unsalted pistachios
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti or linguine
Directions:
1. Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4
teaspoon pepper in a food processor until very finely chopped. With the motor
running, slowly pour the oil through the opening. Season the pesto with salt and
pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for
a month.)
2. In a large pot of heavily salted boiling water, cook the spaghetti until al dente.
Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together
2/3 cup of the pesto and the reserved pasta water and toss with the pasta.
Season with salt and pepper to taste and serve right away.

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









Thursday, June 16, 2016

News from the SVGM

     Ah, rain! Last night’s steady hydration felt incredibly refreshing after the dusty dryness of the past week, and the fields and plants are happy once again. And we’re approaching the longest day of the year: the summer Solstice is this Monday, full moon and all, and it marks the first day of Summer. It’s officially time to kick back at least one day of the weekend~~if not all weekend~~and I highly recommend a meal eaten outdoors, with local foods from the SVGM! Make us your first stop for your summer cooking needs: there's not a cucumber or a green or a pork chop or a cheese in the grocery store that even remotely compares to the quality you'll find here with our vendors. Treat your health, and treat your tastebuds, and treat your family and friends to the deliciousness that is local. The SVGM community of farmers and producers is here every Friday for you, our customer and consumer; it pays to spend the time to get to know the people you buy from.
     So we’ll see you tomorrow~~ a bright and sunny day it should be! The SVGM gives us all something to celebrate every week~~~
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 smoked sausage and freshly cured ham
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, lettuce, arugula, mustard greens, plants
Quaff Meadows
Eggs, mesclun, lettuce, kale, radishes, spinach
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
Brazilian Munchies: On Maternity Leave
Gluten Free Cheese Bread stuffed with pulled pork, sausage or cheddar, Empada (Chicken Pastry), Esfiha (Beef Pastry), Churros, Mix Brazil (Coxinha and Kibe), Brazilian Truffles -Candies. 
The Farm in Milton: 
Seasonal Produce
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Broadway Acres Farm: 
Seasonal produce
Luke Weaver Greenhouses:
Cucumbers, tomatoes
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted   
Beiler’s Bakery: 
Traditional Amish baked goods
Gemelli Bakery:
Artisan breads, rustic baked goods

Seasonal Recipe
Pasta with Green Puttanesca Sauce
Adapted from cooking.nytimes.com, recipe by Melissa Clark
Serves 4 to 6
“…this puttanesca takes advantage of spring greens, using fat green garlic cloves and baby spinach to lend a pungent verdancy to a tried-and-true dish. (If green garlic isn’t available, use regular, but use less.)”  Don’t be afraid of the amount of pungent, full-flavored ingredients called for: it all cooks into a mellower dish. Toss in some specialty sausage or pieces of grilled chicken to up the protein, and feel free to substitute or add other seasonal greens if you like~~~

Ingredients:
Kosher salt, to taste
1 pound spaghettini or spaghetti (linguine works well, too)
½ cup extra-virgin olive oil
10 anchovy fillets
¼ cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves
cup chopped scallions including greens
½ teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 ounces)
½ cup torn basil leaves

Directions:
1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
2. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

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







Thursday, June 9, 2016

News from the SVGM

This week’s cooler temperatures have reminded me just how fickle our North Central PA growing seasons can be: our farmers, whether cultivating vegetables, fruits, or grains for livestock, deal with the craziness of shifting weather patterns constantly, and every growing season consequentially has its own rhythm. This year, the early March warmth and lack of rain was followed by a brittle cold snap in April, and your farmers were scrambling, first, to give those seedbeds enough water to get started, and then, protecting them from the 19 degrees that hit weeks later. It’s week to week as the market gets going each spring to see how crops are progressing and what is ready at any given moment to harvest. That being said, we’ve gratefully received ample rain for the rest of this spring, and as we move toward the official first day of summer, you’ll see more and more produce fill those market tables as each week goes by. We do our best to give you a good idea of what you may find each week, but your best bet is to show up at market every week to see what new delights await you: and if you take the time to talk to your farmers, they can give you the best idea of when you’ll find your favorite long-awaited seasonal whatever!

This week, Bill Callahan, of Cow-a-Hen Farm, has freshly cut pork, freshly dressed chicken, and beef.

It’s going to be a gorgeous one tomorrow; maybe it’s a good day to schedule some extra time for the SVGM~~~ bring your shopping bags and sunglasses and mosey through~~~~

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 cut pork, freshly dressed chicken, and beef.
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Eggs, lettuce, arugula, mustard greens, plants
Quaff Meadows
Eggs, rhubarb, mesclun, lettuce, kale, radishes, spinach
Garden Secrets:  
All natural ketchups and barbecue sauces, mustards, seasonal pesto 
Brazilian Munchies: On Maternity Leave
Gluten Free Cheese Bread stuffed with pulled pork, sausage or cheddar, Empada (Chicken Pastry), Esfiha (Beef Pastry), Churros, Mix Brazil (Coxinha and Kibe), Brazilian Truffles -Candies. 
The Farm in Milton: 
Seasonal Produce
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
O’Hara Orchards: 
Seasonal fruits
Broadway Acres Farm: 
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, cucumbers, tomatoes
Fasta & Ravioli Co.:
Recovering from a fire; we will do our best to keep you posted   
Beiler’s Bakery: 
Traditional Amish baked goods
Gemelli Bakery:
Artisan breads, rustic baked goods


Seasonal Recipe
Symon’s Polish Boy Kielbasa Sandwiches
Adapted from foodandwine.com, recipe by Michael Symon, June 2016 
Serves 4
This is a version of a favorite sandwich in Cleveland by celebrity chef Michael Symon. The kielbasa available at Beaver Run Farm deserve to be deliciously highlighted in this hearty sandwich~~~the recipe calls for sautéing the kielbasa, but grilling it would be equally delicious, if not better in this season of outdoor cooking!

Ingredients:
Slaw
2 tablespoons spicy brown mustard
2 tablespoons mayonnaise
1 tablespoon Champagne vinegar
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 pound napa cabbage, cored and shredded (6 cups)
1/2 red onion, thinly sliced
1 garlic clove, minced
1/2 jalapeño, minced
Kosher salt

Mustard Barbecue Sauce
1/2 teaspoon whole coriander seeds
1 cup apple cider vinegar
1 red onion, quartered
1 garlic clove, crushed
1 canned chipotle in adobo, plus 2 teaspoons adobo sauce
2 tablespoons bourbon
1/2 cup spicy brown mustard
1/4 cup yellow mustard
2 1/2 tablespoons pure maple syrup
3/4 teaspoon black pepper
Kosher salt

2 tablespoons canola oil
4 kielbasa (1 pound)
4 hoagie rolls, toasted
French fries, for garnish

Directions:
1. MAKE THE SLAW In a bowl, whisk the mustard, mayonnaise, vinegar, Worcestershire sauce and sugar. Add the cabbage, red onion, garlic and jalapeño, season with salt and toss. Cover and refrigerate the slaw for 1 hour.

2. MAKE THE BARBECUE SAUCE In a small saucepan, toast the coriander seeds over moderate heat, stirring, until fragrant, 2 minutes. Add the vinegar, red onion, garlic, chipotle and
bourbon and bring to a boil. Simmer over moderate heat until slightly reduced, about
5 minutes. Strain the sauce into a heatproof bowl and let cool. Whisk in the adobo sauce,
mustards, maple syrup and pepper and season with salt.

3. In a nonstick skillet, heat the canola oil. Add the kielbasa and cook over moderate heat, turning occasionally, until golden and cooked through, about 10 minutes. Spread some of the mustard-barbecue sauce on the cut sides of the rolls and set a sausage in each roll. Top with the slaw and french fries and serve warm with the remaining barbecue sauce. 


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