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Thursday, October 27, 2016

News from the SVGM

     Tomorrow brings us the last Friday for our outdoor growers’ market, and as if on cue, two nights ago the area experienced its first freezing temperatures, effectively ending the outdoor growing season. In spite of a spring that sprung erratically, and a summer with little rain and a late prolonged heat wave, your awesome local farmers and producers pulled a remarkably bountiful harvest out of very difficult farming circumstances this year.  Bravo to all of them, and bravo to their ongoing determination to bring us the foods we know have been grown and produced with the care and consideration we have come to value and treasure from this wonderful local market.
And so much of what this market is, and so much of its ongoing success, is because it has had the strong and loyal support of you, its customers, over these past eleven years. We don’t say it enough, but we thank you~~~we thank you so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community.
Next week, the SVGM moves indoors for the late fall and winter seasons. As I’ve said before, our heated location inside the Brook Park Pet Supply building is a prime spot to get us through the cold days ahead, and though it is a smaller group of vendors, it has taken hold with many of you as a regular shopping stop during this off-season. Make sure to check it out if you haven’t done so already. The parking is easy, and the shopping is warm!
To help us wrap up this glorious season, Woody Wolfe and his guitars will be with us tomorrow plucking out his magical playlist. There is a clearing ahead, with afternoon sun in the forecast and an autumn-like 53 degrees~~~so bring your best shopping selves, and fill those bags to the top, with the last of the tender vegetables, the cabbages and carrots and potatoes for soups, our delicious meats for stews, and fresh garlic and onions and hot peppers for chilis~~It’s crisp, it’s fall~~~ let us nourish your appetites!
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, taking orders for Thanksgiving
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Specialty hot peppers, heirloom potatoes, sweet potatoes, eggs, garlic, Tunis wool, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, daikon radishes, peanuts, sweet peppers, butternut squash, turnips, kale, beets, cabbage, sweet onions, carrots, red potatoes, sweet potatoes, eggplants, cut flowers. 
Garden Secrets:  Now PA Preferred!
All natural ketchups and barbecue sauces, mustards; Sweet, Hot, and “Some Like It Hot” Hot Pepper Relish; Cherokee Port gourmet ketchup
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, acorn squash, scalllions, beets, bok choy, cabbage, purple tomatillos
Wild for Salmon: see you next season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Beiler's Farm:
Traditional Amish baked goods, including cookies, pies, breads; apples, pears, grapes, melons; handmade canned goods, mums
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, sunflower shoots, bean sprouts, microgreens; dried beans, eggs, potatoes, garlic, cabbage, peppers
Broadway Acres: 
Finished for the season

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* * * * *
Seasonal Recipe
Curried Squash Galette
Adapted from Food & Wine, recipe by Justin Chapel & Kay Chun (Oct. 2016)
Serves 6-8
     This beautiful pastry-based vegetarian recipe calls for winter squash; the warm curry spicing would take equally well to just about any other vegetable you’d want to try, from cabbage to sweet potato to cauliflower; vary the cheese, also, if you’d like~~~~ this would be a great supper dish with some sautéed greens on the side and a salad with pears or apples and walnuts.
Ingredients:
DOUGH
1 1/4 cups all-purpose flour
Kosher salt and pepper
1 stick unsalted butter, frozen
Ice water
FILLING
2 pounds winter squash, peeled, seeded, cut into 1/4-inch thick slices
1 red onion, cut through the core into 1/2-inch wedges
1/4 cup extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and pepper 
1/2 cup sour cream
1/2 cup shredded Manchego, plus more for serving
Directions:
MAKE THE DOUGH
In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in 1/3 cup of ice water until the dough is evenly moistened. Scrape out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour. 
MEANWHILE, MAKE THE FILLING
Preheat the oven to 425°. On a large rimmed baking sheet, toss the squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
Increase the oven temperature to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border. 
Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.
MAKE AHEAD
The galette can be made a few hours early and rewarmed before serving.

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







     

Thursday, October 20, 2016

News from the SVGM

     Wow~~~ that was quite a hit of Indian Summer! And though today’s temperature is still pretty mild out there, autumn’s chill should be back in full force within a few days. Indeed, the 6pm closing of the market is now solidly in that “twilight” zone as the sun dips down into the horizon, and with these seasonal fluxes firmly in place, our outdoor market enters into its last two weeks. Tomorrow and next Friday, the 28th, will be the final outdoor markets of 2016. The SVGM will then move into its indoor space in Brook Park Pet Supply until next spring.
We’ve had a great partnership with Sharon Klose and the Pet Supply for the past two years, and this third year looks like it is shaping up into another good one. The SVGM vendors who will participate include Cow-a-Hen Farm, Stone Meadow Farm, Beaver Run Farms, Tarsa Family Farm, Quaff Meadows, and Monique of Grass Roots Farm. There are still a few undecided vendors, who may be able to make it a couple times a month, so we’ll keep you posted. This is a great spot for a winter market: fully indoors, great parking, and heat!~~~ plus you can shop for quality food for your pet at the same location. 
Looks like you may need a bit of rain gear for tomorrow’s shopping, but you know our vendors: they will be at market, rain or shine! We look forward to seeing you~~~
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, taking orders for Thanksgiving
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Specialty hot peppers, heirloom potatoes, savoy cabbage, sweet potatoes, eggs, garlic, Tunis wool, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, daikon radishes, peanuts, sweet peppers, okra, pie pumpkins, butternut squash, turnips, kale, beets, cabbage, string beans, zucchini, sweet onions, carrots, red potatoes, sweet potatoes, watermelons, cut flowers. Lamb: chops, sausage, ground, cubes, steaks, racks 
Garden Secrets:  Now PA Preferred!
All natural ketchups and barbecue sauces, mustards; Sweet, Hot, and “Some Like It Hot” Hot Pepper Relish; Cherokee Port gourmet ketchup
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, acorn squash, scalllions, beets, bok choy, cabbage, purple tomatillos
Wild for Salmon: see you next season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Beiler's Farm:
Traditional Amish baked goods, including cookies, pies, breads; apples, pears, grapes, melons; handmade canned goods, mums
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, sunflower shoots, bean sprouts, microgreens; dried beans, eggs, potatoes, garlic
Broadway Acres: 
Finished for the season

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* * * * *
Seasonal Recipe
Soy-Braised Short Ribs
Adapted from foodandwine.com, recipe by Sohui Kim, from The Good Fork Cookbook (Abrams, November 2016)
Serves 4-6 
     This is a version of a traditional Korean short rib dish; braising the ribs in red wine helps tenderize them and adds even more flavor and depth to the ginger-soy broth.  Try to find the specialty black rice to serve with this~~~it makes  for a dramatic and beautiful plate~~ these ribs can be made up to 2 days in advance; this would even allow for a more fully developed flavor!

Ingredients:
2 tablespoons canola oil
5 pounds bone-in short ribs (4 to 5 inches long)
Kosher salt
Pepper
1 yellow onion, chopped 
3 garlic cloves, crushed
One 2-inch piece of fresh ginger, peeled
2 cups dry red wine
2 cups chicken stock, low-sodium broth or water
3/4 cup soy sauce
1/2 cup mirin
1/2 cup packed brown sugar
1/2 cup chopped kimchi, plus more for serving
Sliced scallions and toasted sesame seeds, for garnish
Steamed short-grain rice

Directions:
In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and pepper. Working in 2 batches, sear over moderately high heat, turning, until browned all over, 5 minutes. Transfer to a plate.
Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine, bring to a boil and simmer until reduced by half, 3 minutes. Stir in the stock, soy sauce, mirin, brown sugar and the 1/2 cup of kimchi. Return the ribs to the casserole bone side up along with any accumulated juices. Bring to a boil, cover and reduce the heat to low. Simmer gently until the ribs are very tender, about 2 hours. 
Transfer the ribs to a shallow serving bowl. Strain and degrease the sauce. Spoon some of the sauce over the ribs and garnish with scallions and sesame seeds. Serve with steamed rice and more kimchi. 
MAKE AHEAD
The short ribs can be refrigerated for up to 2 days.

 * * * * *

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








Thursday, October 13, 2016

News from the SVGM

     These first couple of weeks of October have brought almost picture perfect conditions for setting up the fleeting but brilliant foliage we anxiously await this time of year~~~warm, sunny days and cool, even cold, nights.  This morning I can see the shift from green to color along the ridge, and sure enough, our area of Pennsylvania is set to enter its forecast prime foliage time tomorrow! Enjoy these next ten days, and the often spectacular show that Nature puts on for those of us who live among deciduous forests. 
Our fall seasons also bring excellent weather for biking and hiking and outdoor activities of all sorts, and the cooling nights amp up our appetites accordingly.  Our farmers are still out there for you, harvesting heartier vegetables like winter squash and cabbage and potatoes. Our meat and poultry farmers are busy, too, bringing you the kind of quality and flavor that conscientious farming produces.  Their days are now full of preparations for the upcoming winter, whether cleaning out barns and stocking up on grains and hay, or preparing the vegetable beds for next year with fresh compost and fertile cover crops, even planting garlic; some will continue to grow cold-weather crops under cover. In some ways the autumn is the busiest time of their year, as they literally race against dwindling daylight and decreasing temperatures, and the natural cycle of their animals and plants to shut down and rest for the winter. 
Tomorrow looks like it will give us another stellar market day~~sunny and in the 60’s~~, so bring your best-sized shopping bags to fill with everything you need for soups and stews and chilis and your freezer. You’d be downright amazed at what sweet potatoes and smoked sausage can do for a pot of lentil soup! 
Remember, we’ve just three more outdoor markets in this official “Harvest Season:” it’s sweatshirt weather~~~ 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, taking orders for Thanksgiving
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Specialty hot peppers, heirloom potatoes, savoy cabbage, sweet potatoes, eggs, garlic, Tunis wool, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, daikon radishes, peanuts, sweet peppers, okra, pie pumpkins, butternut squash, turnips, kale, beets, cabbage, string beans, zucchini, sweet onions, carrots, red potatoes, sweet potatoes, watermelons, cut flowers. Lamb: chops, sausage, ground, cubes, steaks, racks 
Garden Secrets:  Now PA Preferred!
All natural ketchups and barbecue sauces, mustards; Sweet, Hot, and “Some Like It Hot” Hot Pepper Relish; Cherokee Port gourmet ketchup
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, acorn squash, scalllions, beets, bok choy, cabbage, purple tomatillos
Wild for Salmon: see you next season
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Beiler's Farm:
Traditional Amish baked goods, including cookies, pies, breads; apples, pears, grapes, melons; handmade canned goods, mums
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, sunflower shoots, bean sprouts, microgreens; dried beans, eggs, potatoes, garlic
Broadway Acres: 
Finished for the season

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* * * * *
Seasonal Recipe
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
Adapted from foodandwine.com, recipe by Justin Chapple (Food & Wine, November 2011)
Serves 10 
      This rich squash-studded bread pudding is an ideal accompaniment to roasted or grilled meats and chicken, or cut it into large squares and serve as a main course with a green salad on the side. Some variations: try it with an aged cheddar or sheep’s milk Feta instead of the Parmigiano-Reggiano; substitute a good smoked or fresh sausage for the prosciutto; up the main dish nutrition quotient and add lightly sautéed kale in addition to the squash. Enjoy!
Ingredients:

3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips
Directions:
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.

Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.

In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.




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





















Thursday, October 6, 2016

News from the SVGM

       It has turned into an utterly stunning autumn day as I sit and write this newsletter, and tomorrow’s forecast couldn’t be better for our first October market of the year. The area has greatly benefited from last week’s days of rains, which were steady and heavy but not destructive in any way; let’s send our best wishes south to those in the path of a very serious and strong hurricane at this time.                                                                                      
       Woody Wolfe was unfortunately ill last week, and rescheduled so he could play for the market tomorrow instead. He’s a gem,~~~ full of personality, kindness, and wicked-good tunes, so be sure to give him some applause when you’re listening and shopping. 
      Wild for Salmon will be there tomorrow, too, with a freezer full of the summer’s catch. It’s a great Friday to stock up and save on their discounted bulk prices. 
      And ~~~as always, it feels like the season has whizzed on by again~~~ this is the beginning of the last month for the SVGM outdoor market. October often brings the most beautiful weather for this market, so make sure to take advantage of the comfort and head over to see us these next four Fridays. The market will once again move indoors to Brook Park Pet Supply for the late-fall and winter seasons, and information on the indoor vendors will be coming shortly.
      It truly is the official “Harvest Season:” grab those shopping bags and sunglasses, 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
Tarsa Family Farm
Specialty hot peppers, heirloom potatoes, eggs, tomatillos, heirloom tomatoes, eggplant, cabbage, garlic, cucumbers, specialty iced teas and lemonades
Quaff Meadows
Head lettuce, sweet peppers, okra, pie pumpkins, butternut squash, turnips, kale, beets, cabbage, eggplant, string beans, zucchini, sweet onions, carrots, red potatoes, sweet potatoes, watermelons, cut flowers. Lamb: chops, sausage, ground, cubes, steaks, racks 
Garden Secrets:  Now PA Preferred!
All natural ketchups and barbecue sauces, mustards, Basil/Roasted Sunflower Seed Pesto, Sweet Pepper Relish, Cherokee Port gourmet ketchup
The Farm in Milton: 
Kale, chard, yellow squash, heirloom tomatoes, acorn squash, scalllions, beets, bok choy, cabbage, purple tomatillos
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
Broadway Acres Farm:
Tomatoes, onions, eggs, zucchini, yellow squash, potatoes, banana peppers, string beans, cabbage, broccoli 
Beiler's Farm:
Traditional Amish baked goods, including cookies, pies, breads; apples, pears, grapes, melons; handmade canned goods, mums
Gemelli Bakery:
Artisan breads, rustic baked goods
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, sunflower shoots, bean sprouts, microgreens; dried beans, eggs, potatoes, garlic


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* * * * *
Seasonal Recipe
Za’atar Roast Chicken with Green Tahini Sauce
Adapted from epicurious.com, recipe by Yotam Ottolenghi (Bon Appetit, August 2014)
Serves 6 
        This is a fragrantly spicy roasted chicken recipe;  za'atar in this recipe refers to a “prepared condiment generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added.” (Wikipedia) It is sprinkled over the chicken right before roasting for maximum flavor.
Larger pieces of  chicken will yield more flavorful and tender results, and using the chicken stock instead of water will enhance the flavor, also; and it should go without saying that using chicken from one of our farmers is a must! Slice leftovers over a main dish salad~~~

Ingredients:
Green Tahini Sauce:
2 garlic cloves, smashed
1 cup (lightly packed) flat-leaf parsley leaves with tender stems
1/2 cup tahini
1/4 cup fresh lemon juice
Kosher salt
Chicken and assembly:
1 3-1/2 to 4 pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs with the thighs
2 medium red onions, thinly sliced
2 garlic cloves, smashed
1 lemon, thinly sliced, seeds removed
1 tablespoon sumac
1-1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 cup low-sodium chicken broth or water
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
2 tablespoons za’atar
2 Tablespoons unsalted butter 
1/4 pine nuts
6 pieces lavash or other flatbread
Ingredient Info:
Za’atar and sumac are available at Middle Eastern markets and specialty food
          stores, and online.

Directions:
Green Tahini Sauce: Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water
          in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
Do ahead: Sauce can be made 1 day ahead. Cover and chill.

Chicken and assembly: Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Marinate at least 2 hours in the refrigerator.
Preheat oven to 400 degreesF. Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za’atar and roast until chicken is browned and cooked through, approximately 45-55 minutes.
Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often until butter foams, then browns, and nut are golden brown (be careful not to burn), about 4 minutes; season with salt.
Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, green tahini sauce and lavash.,
Do ahead: Chicken can be marinated 1 day ahead. Keep chilled,.



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