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Thursday, November 24, 2016

News from the SVGM

Happy Thanksgiving everyone~~~~ we hope your holiday has been a full and joyful one! The Growers’ Market will be open tomorrow as usual; we look forward to seeing you~~~

Thursday, November 17, 2016

News from the SVGM

Thanksgiving is next Thursday, and the Growers’ Market should be your first stop in shopping for this ultimate family and friend gathering meal. We have the freshest of locally grown potatoes and sweet potatoes, butternut squashes, leeks for your stuffing and greens and beets and more for all those sides. Whether you’re picking up a pre-ordered turkey or roasting up an alternative, our meat and produce vendors have the most delicious options. Start with the freshest here, before heading out to those crazy-busy grocery stores!
       It’s been quite a time, and I want to remind you that shopping at this wonderful Growers’ Market is one of the most genuine ways to stay connected to so much of what is truly important. The Susquehanna Valley Growers’ Market is a community of services exchanged, of support and respect and integrity, and of friends and farmers and producers from all kinds of backgrounds~~~all of us united by our belief in the sustainable local food movement. We believe that participating in this market not only nourishes each of us individually, but that nourishment also reaches a wider scope of communities and land that surrounds us. This is an important time to gather at a local market like the SVGM~~~and we have a wonderful winter location for us to do so.
       So, Happy Thanksgiving to all of you, from all of us! Thank you for being out there and supporting this local food movement as strongly as you do. We’ll see you tomorrow!

Seasonal Recipe
Gingery Chicken Stew
Adapted from cooking.nytimes.com, recipe by Mark Bitman (New York Times, February 18, 2014)
Makes 4 servings
     This is a fragrant, warmly spiced chicken and vegetable stew that uses lots of
winter squash and daikon. The readers’ notes on this delicious sounding recipe
had some great substitutions and tips, like draining the fat after browning the
chicken and substituting coconut milk for the chicken broth. The easiest way to
get peeled and diced winter squash is to use just the neck of a butternut squash:
you can cut it off, stand it up on a cutting board, and easily peel and dice it. You
may want to buy a couple smaller squashes to do this.
Serve with couscous or rice, and perhaps some sautéed greens on the side~~~
2 tablespoons olive oil
1 ½ pounds (4 whole bone-in) chicken thighs
½ teaspoon salt
½ teaspoon ground black pepper
1 large onion, chopped
2 cups chopped daikon radish
¼ cup minced ginger
2 cups vegetable or chicken stock, or water, more as needed
¼ cup soy sauce
2 tablespoons lime juice
3 pieces star anise
1 ½ pounds any winter squash, cut into 1-inch chunks
     Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.
     Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.
     Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

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

Thursday, November 10, 2016

News from the SVGM

     If you’ve not yet been to our indoor market location, do yourself a huge favor and head over one of these Fridays to check it out. The setup within Brook Park Pet Supply is wonderfully welcoming and intimate~~~ heated and sheltered for the cold days, and comfortably spacious for the warm days with its door wide open. In this year’s moderate month of November, the produce is still amazingly abundant, with ongoing harvests of cool-weather greens, winter squashes, fresh potatoes, turnips, cabbages, radishes and sweet potatoes; and brussels sprouts are in the offing. Sample some awesome pickled garlic scapes, black currant jelly, jam and coulis, and an array of artisan cheeses. And the local meats and poultry are as delicious as ever, with a great selection of sausages, roasts, steaks, chops, and chicken. 
    Be sure to remember us for your Thanksgiving dinner needs: these next two Fridays will be great days to begin your holiday meal shopping~~~ Thanksgiving is just two weeks away!
    See you tomorrow!

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Seasonal Recipe
Lentil Soup with Apple and Bacon

Adapted from Food & Wine November 2016, recipe by Vivian Howard from Deep Run Roots (Little Brown, 2016)
Serves 6-8

A hearty fall soup with a few updated twists:  "This pleasantly sweet-and-tangy lentil soup... gets a little wake-up from the addition of diced Granny Smith apple right before serving..... swirl in fresh buttermilk to brighten up the rich lentils and bacon." (foodandwine.com)

1 teaspoon canola oil
 6 slices of bacon, chopped
 1 medium leek, white and tender green parts only, thinly sliced    
 2 celery ribs, cut into 1/4 -inch dice
 1 medium carrot, cut into 1/4 -inch dice
 2 garlic cloves, minced
 2 tablespoons minced peeled fresh ginger
 Kosher salt
 1 teaspoon ground cumin
 8 cups chicken stock, low-sodium broth or water
1/2 cup apple cider
 1 cup green lentils
 1 Granny Smith apple, peeled and cut into 1/4-inch dice
  1/2 teaspoon finely chopped rosemary
  Buttermilk, for serving

   In a large saucepan, heat the oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Add the leek, celery, carrot, garlic and ginger to the saucepan and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are beginning to soften, about 8 minutes. Stir in the cumin and cook until fragrant, 30 seconds. Add the stock, cider and lentils and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Stir in the apple and rosemary and cook until the apple is just softened, about 3 minutes. Season with salt and pepper and ladle into bowls. Drizzle the soup with buttermilk, garnish with the bacon and serve.
The soup can be made ahead and refrigerated for three days.

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


Thursday, November 3, 2016

News from the SVGM

This is the month when everything seems to accelerate towards the holidays and the upcoming winter months: we’re just weeks away from Thanksgiving, and we turn our clocks back this weekend, losing light in the morning and gaining it in the evening in our futile attempt to hold onto the waning days. But all is not lost! The Growers’ Market will still be here to supply you with the seasonal nourishment your body craves and needs.
This week the SVGM moves into its indoor location within Brook Park Pet Supply. This will be our third ”winter market” season, and we are growing steadily, both in our regular customer base, and also with the number of participating vendors. Our produce vendors, Quaff Meadows, Tarsa Family Farm, and Little Red Hen Farm, will be with us as long as their produce supplies last, or can be grown. This market is a great great place to shop for your holiday feasts, right up through New Year’s, so be sure to find out what everyone expects to have available so you can plan accordingly.
And once again, we give a heartfelt shout-out to Sharon Klose, the owner of Brook Park Pet Supply, who works with us to make this indoor market possible: it has been an awesome market location, with good parking and a fully enclosed and heated space for everyone’s comfort. So be sure to check us out.
And please take note: our hours are slightly abbreviated during this time~~~2-5pm; but still every Friday!
We look forward to seeing 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: freshly cut beef and pork
Beaver Run Farms
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Tarsa Family Farm
Heirloom potatoes, sweet potatoes, greens, eggs, garlic, Tunis wool
Quaff Meadows
Head lettuce, daikon radishes, butternut squash, turnips, kale, beets, cabbage, onions, carrots, red potatoes, sweet potatoes
Buzzsaw Coffee:
Brewed coffees, coffee beans, granola
Little Red Hen Farm:
Pea shoots, microgreens; dried beans, eggs, potatoes, garlic, cabbage, peppers
GrassRoots Farm:
Specialty prepared and canned goods

Susquehanna Valley Growers' Indoor Market
November 4, 2016
2pm - 5pm 
Brook Park Pet Supply  
400 Farley Circle, Lewisburg

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Seasonal Recipe
Potato and Swiss Chard Gratin
Adapted from cooking.NYT.com, recipe by Jim Leiken (Dec.21, 2010)
Serves 6-8

This recipe is what you might call “an oldie but goodie.” Any way you may decide to fool around with it, the basic premise of infusing and reducing the heavy cream before using it to pour over the potatoes and chard is the secret to its meltingly full flavor. Though the amount of reduced cream seems too little, the liquid left in the Swiss chard by cooking it quickly in boiling water per the recipe, adds just the right amount of additional moisture to the casserole. Try it with the heirloom potatoes available at the market, and play around with the cheeses if you like, though the Gruyere is stunning. This is a delicious vegetarian (though not vegan) option for a cool fall evening’s meal~~~~~

1 pound Swiss chard leaves and slender stems, stems cut into 1/4-inch cubes
2 ½ cups heavy cream
1 garlic clove, smashed
1 small shallot, sliced
2 thyme sprigs
1 bay leaf
¼ teaspoon freshly grated nutmeg
3 pounds (6 to 8 medium) potatoes, peeled
1 tablespoon butter, at room temperature
6 ounces grated Gruyère

1. Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
2. In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
3. Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
4. Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

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