.

Welcome!

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

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

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, December 28, 2017

News from the SVGM


Indoor market hours: Fridays, 2-5 pm

Hello everyone!~~~

We wish you the very best of New Year's, with warm celebrations full of joy and friends and family!

The SVGM's indoor market will be open tomorrow, Friday, Dec. 29, with beef, pork, chicken and sausage, and delicious cheeses and breads for your New Year's weekend celebrations. This is the best of the best, and these locally raised and produced foods add a quality to your holiday tables that is unsurpassed; be sure to make time to stop by!

We have ample and convenient parking and warmth inside from the frigid temperatures; as always, we look forward to seeing you throughout this winter~~and helping you to remain patient until next spring!  We appreciate all of your support, and hope to see you tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: freshly ground beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/





Happy New Year!


  





Thursday, December 21, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

It's Winter Solstice, the first day of Winter, and the day of the year with the fewest number of daylight hours~~~but this Solstice offers us hope, in that tomorrow the days will again begin to lengthen, and the nights, in kind, to shorten.  It helps to know that during those long midwinter days, we'll have the help of more light to get us through!

The holidays have also begun, and Christmas is only days away. And tomorrow's market will be a festive one, with two guest vendors.

Schlegel's Fruit Farm will have their delicious local apples and cider and more. If you feel like you missed local apple season, here's another chance to pick up some of the late season bounty.

Rolf Helbig will be on hand with Earthbird and his hand built owl boxes, and it's the perfect time to put one up. A great, unique gift idea, too!

And with New Year's just a little over a week away, Bill Callahan's  got  "a whole lot of freshly cut pork," and is dreaming "of that big plate of pork and sauerkraut and mashed potatoes on New Years Day."  There is nothing like New Year's Day feasting with pork from the SVGM~~~the most delicious way to go!  There will be market next Friday, too, and you'll receive an email to remind you, just in case you need something for New Year's Eve and Day.

All of us here at the SVGM want to wish you a Merry Christmas and a blessed Holiday Season. As always, we look forward to seeing you throughout this winter~~and helping you to remain patient until next spring!  We appreciate all of your support, and hope to see you tomorrow~~

"Merry Christmas to all and to all a good time!"  B.C.

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: freshly cut pork, freshly dressed chickens, large roasting hens
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows:
Carrots, beets, jerusalem artichokes, potatoes, sweet potatoes, butternut, onions, turnips, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Guest Vendors:
K. Schlegel Fruit Farm:

Apples and apple products
Earthbird:
Hand built owl boxes

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe
Curried Shepherd’s Pie
Adapted from http://cooking.nytimes.com
Recipe by Craig Claiborne and Pierre Franey
Serves 6-8

Shepherd's pie is sheer comfort food: a hearty dish for the cold, short days of winter, enough leftovers, and room in the basic recipe to play with ingredients. To be sure, the original Shepherd's Pie was made with lamb, and that is certainly an option here. Play with the spices and herbs, substitute pureed cooked cauliflower for some of the potatoes~~~ the variations could go on and on. Enjoy!

Ingredients:
6  Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
 Salt to taste, if desired
1  tablespoon peanut, vegetable or corn oil
¾  cup finely chopped onions
1  tablespoon finely minced garlic
1  tablespoon curry powder
1  teaspoon ground cumin
1  teaspoon ground coriander
2  pounds ground lean beef
 Freshly ground pepper to taste
1  cup crushed, canned imported tomatoes
½  cup fresh or canned chicken broth
1  teaspoon sugar
2  cups cooked fresh or frozen green peas
½  cup hot milk
3  tablespoons butter

Directions:
Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.

As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.

Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.

Meanwhile, preheat the broiler.

Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.

Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.

Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.

Run the mixture under the broiler until the top is golden brown. Serve immediately.



















Thursday, December 14, 2017

News from the SVGM

 Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

Ahhhhh, snow! In the early morning light, last night's snowfall brought a radiance to the landscape that was breathtaking~~~I forget about the magic of freshly fallen snow, how it softens and illuminates and reflects and sparkles, and how it lends a peacefulness to everything it blankets. I hope you were able to pause for a moment this morning to appreciate this seasonal magic.......

We are down to one produce vendor now because of diminishing supplies, but Quaff Meadows still has a nice selection of winter veggies, including butternuts, turnips, sweet potatoes, potatoes and jerusalem artichokes. Stone Meadow and Cow-a-hen Farms should be back with us this week. I saw some gorgeous whole chickens from Beaver Run Farms going out the door last week~~~our producers still have the highest quality local foods you'll find in the area!

We have a special guest vendor this week, K. Schlegel Fruit Farm out of Dalmatia, PA.  We hope they'll be with us next week, also! https://www.facebook.com/K-Schlegel-Fruit-Farm-107651892640009/

As always, we look forward to seeing you throughout this late fall and soon-to-be-winter~~and helping you to remain patient until next spring!  We hope to see you tomorrow~~
This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows:
Carrots, beets, jerusalem artichokes, potatoes, sweet potatoes, butternut, onions, turnips, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Guest Vendor:
K. Schlegel Fruit Farm

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe
Giant Jerusalem Artichoke Latkes
Adapted from http://www.foodandwine.com
Recipe by Leetal Arazi
Makes two 12-inch latke

Here's a recipe to try if you've not cooked with jerusalem artichokes, or sun chokes, before. You can vary the proportions of potatoes to sun chokes any way you'd like. The specialty spice blend l'ekama contains "coriander, cumin, turmeric, paprika, chili, and other several other fragrant spices mixed with garlic oil," and can be found online at New York Shuk: a link to the page is found at the end of the ingredients list. It sounds fragrant and intriguing!

Ingredients:
3 cups Jerusalem artichokes, peeled and grated
1 cup potatoes, peeled and grated
1 small onion, grated
2 1/2 tablespoons NYSHUK l’ekama*
1 teaspoon salt
3 eggs
1/4 cup all-purpose flour
Canola oil, for frying
Plain yogurt, l’ekama and parsley leaves, for serving

*https://www.nyshuk.com/lekama/

Directions:
In a medium bowl, cover the grated Jerusalem artichokes and potatoes with cold water to rinse. Drain well and squeeze out as much water as you can. Place in another bowl and add the onion and squeeze again if the mixture doesn’t seem dry. Add the l’ekama, salt, eggs and flour and mix well.

Heat oil in a 12-inch frying pan. Add half of the latke mixture and spread it in an even layer. Cook until crisp and golden on the bottom. Flip the latke and cook until crisp and lightly browned on the other side and tender in the center. Transfer to a plate. Repeat with the remaining latke mixture. Drizzle the latkes with l’ekama and garnish with parsley. Serve warm, with yogurt.





Thursday, December 7, 2017

News from the SVGM

 Indoor market hours: Fridays, 2-5 pm

Hello everyone!~~~

Just a gentle reminder that the SVGM's indoor market is tomorrow, located within Brook Park Pet Supply. The days are getting shorter and colder, and our indoor location offers warmth and shelter and lighting! There's also convenient and ample parking for a dash from car to door~~~~

As always, we look forward to seeing you throughout this late fall and soon-to-be-winter~~and helping you to remain patient until next spring!  We hope to see you tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows:
Carrots, beets, potatoes, sweet potatoes, butternut, onions, turnips, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm: 
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/


Seasonal Recipe
Sweet Potato Coconut Curry Soup
Adapted from http://minimalistbaker.com
Serves 4

Here's a warming sweet and spicy soup with sweet potato, coconut milk, and curry powder~~~ the recipe calls for a small amount of chipotle powder, but you can increase the spice to your personal taste, or eliminate it altogether if you desire. The baked chickpeas add a nice crunch and punch of protein~~~ try using half butternut squash and half sweets for a variation!

Ingredients:
Soup
1 medium white onion, diced
4 cloves garlic minced
1 large sweet potato or two smaller ones, cubed
2 Tbsp yellow curry powder
1/4 tsp chipotle (or cayenne) powder, or to taste
3/4 tsp sea salt + 1/2 tsp pepper
3 cups coconut milk (either light coconut milk or plain coconut beverage)

Spicy Baked Chickpeas
1 can chickpeas (2 cups)
3 Tbsp olive oil
1/2 tsp yellow curry powder
1/4 tsp sea salt
1/2 tsp garlic powder
1/2 tsp ginger powder
pinch chipotle (or cayenne) powder

Directions:
Preheat oven to 400 degrees F.

Sweat the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.

Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir. Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and pepper and the coconut milk. Then cover. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

In the meantime, drain and toss the chickpeas in olive oil and spices and spread them evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.

At the end of 25 minutes, puree the soup using an immersion blender, food processor or blender. Transfer it back to the pot, and taste and adjust seasonings as needed. The soup may need about 1/4 tsp more salt and a pinch more chipotle, more if you like things spicy. Keep heat on low until ready to serve.

Ladle into bowls and top with the baked chickpeas.

Will keep in the fridge for several days and the freezer for a month or so.

Thursday, November 30, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

Welcome to the official Holiday Season, with its joy and its bustling and its blessings and its stress! One of the best ways to protect yourself during this busy, people- and event-filled season is to make sure you eat as healthily as possible whenever you're able. And the locally produced foods you find at the SVGM can help with that nourishment. The best local protein sources in our meats and poultry and cheeses, the best of the last of the local fall vegetables, gorgeous artisan loaves of bread~~~ the SVGM indoor market can provide you with the foundations of delicious cold-weather meals that will help to keep you going strong through the upcoming holiday rush. So be sure to make the market one of your Friday stops: think chili, hearty soups, beef stew, roasted chickens.....
And Bill Callahan will have fresh pork, chicken, and guineas tomorrow~

As always, we look forward to seeing you throughout the fall and winter~~and helping you to remain patient until next spring!  See you tomorrow~~
This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Fresh Pork, Chicken, and Guineas
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows: Back next week!
Onions, red beets, garlic, cabbage, red and white potatoes, sweet potatoes, winter squash, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm: 
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe
Chicken Roasted on Bread with Caperberries and
Charred Lemons

Adapted from http://foodandwine.com
Recipe by Justin Chapple, January 2015
Serves 4

An incredibly simple, soothing and warming recipe~~~ the chicken roasts on top of bread chunks and aromatics, and the bread absorbs all that deliciousness. Lots of room to play with this one, too~~~

Ingredients:
1/2 pound good, artisan-quality bread, torn into bite-size pieces
4 large shallots, quartered lengthwise
3/4 cup drained caperberries
2 lemons, scrubbed and quartered lengthwise
1/4 cup extra-virgin olive oil, plus more for brushing
Salt & freshly ground pepper
Four 12-ounce whole chicken legs

Directions:
Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread with the shallots, caperberries, lemons and the 1/4 cup of olive oil; season with salt and pepper. Brush the chicken legs with oil and season with salt and pepper. Arrange the chicken on the bread. Roast the chicken for about 50 minutes, until the bread is crisp and an instant-read thermometer inserted in the thighs registers 160°. Transfer the chicken, bread and vegetables to plates and serve.




Friday, November 24, 2017

News from the SVGM

 Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

We hope you had a wonderful Thanksgiving, full of good food and family and friends!

The Growers' Market will be open today during its regular hours, just in case you need something for a pot of soup or stew or chili for the upcoming week.

Have a great remainder of the holiday weekend~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows:
Onions, red beets, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm: See you next week!
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Thursday, November 16, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~
The landscape has yet to totally give itself over to the barren branches and crispy browns of late November; there are still stands of feed crops drying and trees that show coppers and yellows in their leaves, green grassy expanses and freshly grown cover crops, and the evergreens punctuate the ridge lines....The days are shorter and the nights are longer and snugglier, but the holiday season is literally right around the corner~~~

Thanksgiving, by definition, calls on us to stop for a day and gather together our families and friends, and take the time to celebrate each others' company around a table laden with food. In this crazy world we live in, being grateful for the people in our lives who are there for us, is more important than ever.

So help feed your loved ones with the best you can offer, and make the Growers' Market a stop for your Thanksgiving essentials: we have potatoes and squashes and pumpkins, cabbages and cauliflowers; cheeses and poultry and meats~~whatever your Thanksgiving meal traditions are, you're sure to find some, if not many, of the ingredients at this local foods market.

We all wish you a very blessed and happy Thanksgiving!

As always, we look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  See you tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Dressed Chickens and Freshly Cut Pork
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, red and green cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Roasted Cauliflower Gratin With Tomatoes and Goat Cheese
Adapted from http://cooking.nytimes.com
Serves 4 to 6
Having a good casserole recipe on hand for the holidays often comes in handy: a chance for a new or extra side dish, a great potluck contribution, or a make-ahead meal for houseguests during a busy weekend. This is definitely in the make ahead category, and will last a couple of days later for leftovers~~

Ingredients:
1 medium-size head of cauliflower
 Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a   whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14 8/10-ounce) can chopped tomatoes in juice
⅛ teaspoon cinnamon
½ teaspoon coriander seeds, lightly toasted and coarsely ground
2 eggs
1/2 cup plus 2 T. soft goat cheese
2 to 3 teaspoon chopped chives

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.

Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.

Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.

Set aside the 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.

Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Advance preparation: Both the roasted cauliflower and the tomato sauce will keep for a couple of days in the refrigerator. The finished gratin will also keep for a couple of days. Reheat in a medium oven.


Thursday, November 9, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hi everyone!~~~
We had a great turnout for this year's first indoor Growers' Market~~~thank you to everyone who came by.  This is a prime time of year, actually, to shop the indoor SVGM: the carrots and winter squashes are sweet as can be, and the late season vegetables are abundantly still available: broccoli and cauliflower, sweet potatoes and cabbages, kale and chard, and potatoes and onions overflowed our vendors tables last week. Punako Hearth was there with breads and biscotti and pizza shells and more, and our poultry and meat and cheese producers rounded out the this healthy array of local food! It's crazy not to take advantage of this extended Growers' Market season venue; the holidays are coming, and these local foods are perfect for the colder season's heartier soups, stews, and oven roasting, let alone the celebrating in the offing.

So make a point of it: stop tomorrow between the hours of 2-5pm, come through the left entrance of Brook Park Pet Supply, and shop the gorgeous, locally grown and raised, ultra-nutritious foods that are the hallmark of this market.

We look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  See you tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, red and green cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/


Thursday, November 2, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

Tomorrow is our first indoor market of 2017, and the third year we've moved inside to Brook Park Pet Supply after the outdoor market closes.  We've been very encouraged and grateful for the support that continues to grow for this "off-season" market, and this year three of our market produce farms will move inside: Quaff Meadows, Broadway Acres, and Hidden Branch Farm. These producers hope to be with us through Christmas. And Grass Roots Farm will once again be with us: Monique is our off-season producer, and she has customized her market growing for the fall, winter and early spring produce seasons so that she can be in attendance until we move back outside. We love having her anchoring this market, along with Cow-a-Hen Farm, Stone Meadow Farm, and Beaver Run Farm. We also welcome Punako Lane Artisan Hearth as a regular indoor vendor~~~our need for fresh bread is at its height during those colder months! 

And thank you once more, to Sharon of Brookpark Pet Supply, for hosting our setup for another season. The space she offers us makes this an easy transition for all of us, including our customers~~~we're basically in the same area, it's sheltered and warm and welcoming, and the parking is ample and handy.

We look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  Stop by tomorrow~~

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly cut beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Pumpkin Corn Chowder
Adapted from https://www.afamilyfeast.com/
Makes 6 quarts

There are some wonderful pie and small sweet cooking pumpkins available from our vendors, and they are the ones to use in this soup. This makes a large batch, perfect for freezing some of it for a cold night when you don't want to cook. I think the addition of some quality smoked or fresh sausage would be wonderful~~even some leftover roast chicken to up the protein.
There are some lovely aromatic spices in this chowder, too~~enjoy!

Ingredients:
½ cup diced pancetta
4 tablespoons butter, divided
1 tablespoon minced garlic
1 cup diced onion
½ cup diced celery
1 cup diced carrots
1 quarts chicken or vegetable stock
1 ½ pounds diced pumpkin, see note
1 peeled and diced large Russet potato (1 ½ – 2 cups)
¼ cup fresh parsley chopped
¼ teaspoon Worcestershire sauce
3 tablespoons brown sugar
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 ½ teaspoons ground coriander
1 teaspoon garam masala
2 15-ounce cans creamed corn
1 pound frozen corn
1 15-ounce can pumpkin puree
3 tablespoons flour
2 cups heavy cream (one pint)
Optional toasted pumpkin seeds for garnish

Directions:
In a large pot, heat pancetta and 2 tablespoons of the butter over medium heat until pancetta is crisp, five to ten minutes.

Add garlic, onions, celery and carrot and cook for five minutes.
Add stock, diced pumpkin, diced potato, chopped parsley, Worcestershire sauce, brown sugar, salt, pepper, coriander garam masala, creamed corn, frozen corn and pumpkin puree. Bring to a boil and simmer ten minutes or until vegetables are tender.

While soup is cooking, in a medium sauce pan, place last two tablespoons of butter and melt over medium heat. Add flour and cook for two to three minutes until raw flour smell is gone. Add a few ladles full of the soup to the cooked butter and flour and stir to form a thick mixture then pour this into the soup and stir.

Add heavy cream, stir and check for seasoning.

If you purchased raw pumpkin seeds, place them in a dry pan and heat over medium high for five or so minutes to toast.

Serve soup with toasted pumpkin seeds.



Thursday, October 26, 2017

News from the SVGM

Hello everyone!~~~
The crescent moon last night hung brightly within a dark gray and black gathering of shadowy clouds in the night sky. It was utterly gothic in its seasonal perfection, waxing into its half-moon brilliance, ~~~ next week's Halloween revelers will hopefully trick or treat in the light of a moon just days away from being full. 

Yes, it's (already) the end of October, and tomorrow is the SVGM's last outdoor market.  Tomorrow is the last day to experience the splendor that our outdoor venue provides, with its many tables and its pumpkin trailer and its beautiful seasonality. With tonight's widespread frost warning, today may well be the last harvest of those tender vegetables and flowers that have continued to produce well into this-warmer-than-average Fall.

Next Friday our "winter" vendors will move indoors into their space within Brook Park Pet Supply, so they'll be easy for you to find.  Our inside market has grown steadily over the last three years, and we even have a dedicated indoor produce person: Monique of Grass Roots Farm! Our steady trio of meat and poultry and cheese guys will be in attendance~~~Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm. The produce farms that are planning on being indoors as long as they can are, so far, Quaff Meadows, Broadway Acres, and Hidden Branch Farm, all hoping to make it at least until Thanksgiving, and Quaff Meadows hopefully until close to Christmas. So much will depend on their winter vegetable supplies and the weather, of course! Grass Roots Farm will be with us almost until the outdoor market begins again next Spring. Thank you, Sharon, of Brook Park Pet Supply, for providing us with such an ideal space: a great location next to our original outdoor spot, good parking, shelter from the elements, and warmth!

A reminder, too, that the indoor market operates one less hour: but still Friday afternoons, 2-5pm. The weekly emails will continue to arrive to remind you, also!

Thank you, thank you, again, for your wonderful and encouraging support throughout these market seasons. It has to be repeated: without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one.

Help us end our outdoor season on a mystical, magical Halloween upnote! Bring your big shopping bags, tomorrow’s going to be a glorious last "outdoor season" day~~~see you there!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly cut beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom potatoes, garlic, peppers, eggs, specialty lemonades, wool
Quaff Meadows:
Green beans, kale, greens, Swiss chard, daikon radish,  candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Broadway Acres Farm:
Kale, chard, garlic,  green and yellow beans, hot peppers, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Pumpkin Chutney
Adapted from http://geniuskitchen.com
Recipe by Brian Holley
Makes approximately 3 pints

This chutney had rave reviews, and is one of those condiments that adorns so much: a sandwich, roasted meats and poultry, cheeses, hearty soups, even bread and crackers. Pack it into smaller jars for a great homemade holiday gift. Super simple, chutney's main thing is that it should mellow after jarring for at least a month. Patience, patience.........


Ingredients:
2 1⁄2 lbs pumpkin flesh, in medium dice
1 1⁄2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Directions:
Put all of the ingredients, except for the sugar and salt, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.

Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
Ladle the chutney into hot sterilised jars and seal.

Ready to eat in four weeks and will keep for 2 years.

Thursday, October 19, 2017

News from the SVGM

Hello everyone!~~~

We may be missing those autumn colors we so anxiously await every year~~~I realized yesterday that we have crossed over our normal peak foliage dates with barely a splash of red in the hills~~~ but, wow, the sunny days and greened up grounds and cuddly cool nights are certainly helping to bring out the remaining beauty of this year’s fall season. The trees literally drip with dew in the early mornings, the sun warms it all up throughout the day, and the early arrival of evening’s chill prompts me to reach for my beloved sweatshirt. Not too hot, not too cold. A little green and brown, but crisply clear and comfortable. I continue to appreciate all this valley has to offer!

And the SVGM outdoor season marches on. We have just two more markets in our outdoor space, and it’s still a beautiful time on our vendors’  tables, so make sure you make time these final two Fridays to visit and shop and stock up a bit for the months ahead. Next week I should have a good idea of the produce vendors who will move with us to the inside market November 3; much depends on what they have left at this time of year.

All of us here at the Growers’ Market want to thank you, again, for your continuing support and help in letting others know about the SVGM. Without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one. This market, like all local markets everywhere, has become a wonderful exchange between grower and producer and customer. There is so much to learn from our farmers and artisan food makers: when you get to know “your farmer,” so to speak, you gain a deep appreciation for what it takes to bring quality food to your own table. Talking with them, learning how they produce and grow and raise and the changing conditions within which they constantly work, literally changes how you look at food. They are a tenacious bunch, our local food rock stars.

Help us end our outdoor season on a rock star upnote! Bring your big shopping bags, tomorrow’s going to be a glorious fall day~~~see you there!


This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: freshly cut pork and freshly dressed chickens
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Green beans, kale, zucchini, greens, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic,  green and yellow beans, hot peppers, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Rigatoni and Cauliflower al Forno
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 4-6

The cauliflower this time of year has a sweetness to it that is unmistakable. Cauliflower can stand up to rather bold seasoning, and in this recipe, it gets garlic, a hearty dose of fresh sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. For a side dish, serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with a hearty pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a wonderful autumn dish.
And alternatively, you could roast the cauliflower first and then finish it off in olive oil, using less oil overall, if you like. Another good suggestion is to substitute your favorite nuts for part or all of the breadcrumbs used to top it all.

Ingredients:
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
 Extra-virgin olive oil
 Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
½ teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
½ cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Directions:
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.

Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.

Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)

Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Thursday, October 12, 2017

News from the SVGM

Hello everyone!~~~
There is just something about Autumn that seems to embody the magical and mystical: the foggy mists that envelop the mornings, the high days, and the final days, of harvests, corn mazes and bonfires, the heightened movement of wildlife as they feast and gather foodstores, the celebrations of Harvest and Halloween that have gone on for ages.

And pumpkins!!! Yes, it's full-on pumpkin season at the market, and we have little ones, medium ones, big ones; white, green and orange ones. Pumpkins are the perfect way to celebrate Autumn~~~ bake them into muffins and pies, roast them for dinner, puree them into soups; carve them beautifully or scarily, use them to flank your front door and otherwise decorate your yard, then cut up those huge edible ones into pieces for your freezer.  Come find your very own Great Pumpkin this week!

And with the wonderfully rehydrating rains of these past days,  you'll also find gorgeous heads of broccoli and cauliflower, red and green cabbages, and delicata and butternut squashes. There are delicious greens, too, and the last of the hot weather veggies. It's a great time to make a big batch of vegetable soup for your freezer......

And the colors of the fresh flowers are magical, too: deep and rich in these cooler temperatures: treat yourself with some of the brilliance~~

There are just three outdoor markets left, so bring a bunch of shopping bags, and a blessed Autumn to you all~~~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Ground Beef this week along with other fresh cuts; Pork and Poultry also
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, heirloom tomatoes, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Sweet corn, green beans, kale, zucchini, greens, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes,winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, sweet corn, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Butternut Squash Turnovers
Adapted from http://foodandwine.com
Recipe by Jeremy Sommer
Serves 4-6

This is a comfort-food type of recipe, with the richness and substantiveness that the changing season's appetite craves. These would be wonderful for both a weekend lunch or dinner, accompanied by a big green salad; they'd also be great for party appetizers. They do take a little bit of work, but they can be made ahead and frozen to bake later: simply place the unbaked turnovers on a parchment-lined cookie sheet, making sure they aren't touching, and freeze them solid. Then put them into a zip type freezer bag. Put them into the oven frozen and bake them for a couple of minutes longer than instructed.

Ingredients:
1/4 cup extra-virgin olive oil 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
2 garlic cloves, chopped
2 tablespoons thyme leaves
Salt and freshly ground pepper
One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
14 ounces all-butter puff pastry, thawed if frozen
3/4 pound fresh goat cheese (1 1/2 cups)
1 large egg, lightly beaten

Directions:
Preheat the oven to 375°. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.

Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.

Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.

Thursday, October 5, 2017

News from the SVGM

Hello everyone!~~~

The month of October is often one of the most beautiful in our area, with clear sunny days of comfortable temperatures, Halloween and harvest celebrations, a magical full moon, and the brilliance of the changing leaves and landscape. It seems this year, though, is less brilliant, in the wake of the continuing dry spell we've had most of September into now, but, hey, that will make next year's display all the more special! And come to market: these warm early fall weeks support the ongoing local harvests, and October continues to be a month of bounty at market~~~and spectacular color, too, in the sheer beauty of the vegetables themselves.

This month we will continue to remind you that these are the last of the outdoor markets for this year~~~ there are four left including tomorrow. The SVGM will move into their indoor space in November at Brook Park Pet Supply.

It's the first Friday in October, and that means Wild for Salmon will be at market! And since this is the last outdoor month of this season, this will be the last time you'll be able to find them at the SVGM until next spring. So take the opportunity to stock up your freezer a bit with a selection of the great products they have to offer~~~ you won't regret it that cold weekday night when you're looking for something fast and nutritious to make for dinner.

A blessed Autumn to you all~~~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Ground Beef this week along with other fresh cuts; Pork and Poultry also
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, heirloom tomatoes, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Sweet corn, green beans, kale, zucchini, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, eggplant, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, sweet corn, blue hubbard squash, cabbages, kohlrabi, broccoli, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: this week featuring micro greens, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Sweet corn, tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers, pumpkins, kale, spinach

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Wild Salmon With Green Sauce
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 4-6

Here's an easy, fresh way to enjoy wild salmon. The recipe calls for tossing just the beans with the vinaigrette, but I think it would be delicious to put some on the potatoes as well. The most important thing about wild salmon is not to overcook it. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry.
Green herb sauce is sauce verte in French. It’s basically a well-flavored vinaigrette with shallots, capers and a mixture of herbs, mostly parsley. This time of year you should be able to find some fresh tarragon, and parsley loves the cooler temperatures, but fresh thyme would complement this recipe equally well.

Ingredients:

1 ½ pounds wild salmon fillet
 Salt and pepper
 Olive oil
2 pounds mixed small potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
 Zest and juice of 1 small Meyer lemon, or regular lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
¼ cup finely chopped parsley
¼ cup finely chopped chervil, or a mixture of parsley and tarragon
 Lettuce leaves, optional, to line platter
2 hard-cooked (9-minute) eggs, roughly chopped

Directions:

Season salmon on both sides with salt and pepper. Place on baking sheet and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.

Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.

Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.

Bake salmon, uncovered, until just done, 10 to 12 minutes. Or alternatively, grill over moderate heat. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. Place salmon on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Thursday, September 28, 2017

News from the SVGM

Hello everyone!~~~
This has been quite the interesting summer weather-wise, hasn't it? It almost seemed like things flipped there for a while: we had autumn early, then we got summer, and now we're back into autumn~~and this time officially. I welcomed the cool early morning breeze today after these last days of searing heat. All week long, however, in morning glances out my windows, I caught sight of swirling, falling leaves reflected in the sunlight~~~they were beautiful moments of peace to me, a show of the change in season we're now going through.

As I walked through the SVGM stands last week, I saw gorgeous tomatoes, red peppers, beans and summer squashes; I saw cabbages, pumpkins, spinach, kale and broccoli, fresh herbs and greens, and corn. Freshly cut pork and beef and chicken, wonderful cheeses, and even fresh butter~~new from Stone Meadow Farm (if you've never had freshly churned butter, you owe it to yourself to try some.)

This is the most bountiful time at our market, and it bears repeating, over and over, as I so often do in these emails. This is the time of year to eat as many local vegetables as we can, precisely because there's such a wide variety~~grill them, saute them, roast them, make soups, make chilis, make kebobs, make quiche!  If you're a vegetarian, you're in your glory right now;  if you're not, pair them up with your favorite locally raised meat or poultry, and find yourself in your own bit of food heaven. Make enough veggies for dinner to have for lunch the next day, between slices of bread with cheese, or folded into eggs, or topping salad greens....  Whatever you do, get over to the market tomorrow and stock up and make use of the wonderful array of locally grown foods that characterize these early fall months. It's sunny, it's fall, it's high harvest time~~~

 A blessed Autumn to you all~~~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Ground Beef this week along with other fresh cuts; Pork and Poultry also
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, heirloom tomatoes, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Sweet corn, green beans, kale, zucchini, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, eggplant, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, sweet corn, blue hubbard squash, cabbages, kohlrabi, broccoli, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: this week featuring micro greens, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Sweet corn, tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers, pumpkins, kale, spinach

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Savory Corn, Chard, and Ricotta Galette
Adapted from http://finecooking.com
Recipe by Mindy Fox, August/September 2016
Makes one 9-1/2 inch galette, serves 4-6

Savory galettes are one of the most versatile things you can have in your recipe repertoire: they're delicious; they work equally impressively for a family dinner or a dinner party; you can pair them with a salad for a light dinner or as a side with another main course and salad; you can use them as an appetizer sliced in smaller pieces. Use leftover vegetables, or saute or roast fresh for the galette. Keep a stash of pie dough in the freezer, and some good cheeses on hand, and you've got the basics when the vegetables arrive.  Use different herbs, nuts and seeds for crunch, capers and olives for zing. The biggest thing to remember is to make sure the prepared vegetables are free of excess liquid as much as possible~~~you may want to throw sautéed greens into a colander and press on them with the back of a spoon just to make sure any excess is drained. Also, to ensure the pastry is crisp on the bottom, sprinkle some bread crumbs or parmesan or pecorino cheese over it before spreading the vegetables. Enjoy~~~~many times over!

Ingredients:
1 recipe Galette Dough, recipe below
All-purpose flour, for rolling the dough
2 Tbs. extra-virgin olive oil
1/2 cup finely chopped Vidalia or other sweet onion
6 lightly packed cups chopped Swiss chard leaves (from about 1/2 bunch, any variety; reserve the stems for another use)
2 cups fresh corn kernels (from 3 to 4 medium ears)
2 medium cloves garlic, thinly sliced
1 small fresh red chile, such as Fresno, seeded and finely chopped
Kosher salt and freshly ground black pepper
2 Tbs. chopped fresh mint
1 large egg plus 1 large egg yolk
1 tsp. heavy cream or whole milk
9 oz. fresh ricotta (1-1/4 cups)
1-1/4 oz. Parmigiano-Reggiano, coarsely grated (about 1/2 cup)
Flaky sea salt

Directions:
Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.

Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the chard and cook until tender, 3 to 4 minutes.Remove the skillet from the heat, and stir in the corn, garlic, chile, 1/2 tsp. kosher salt, and a pinch pepper. Transfer to a large plate or rimmed baking sheet to cool, then toss with 1 Tbs. of the mint.
In a small bowl, whisk the whole egg and cream. In a large bowl, combine the ricotta, Parmigiano, the remaining 1 Tbs. mint, the egg yolk, 1/2 tsp. kosher salt, and a pinch pepper. Reserve 1/4 cup of the cheese mixture. Gently mix the remaining cheese mixture with the Swiss chard mixture.
Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.

Leaving a 2-inch border, spread the chard mixture over the dough, then dollop with the reserved cheese mixture.

Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash.

Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 40 to 50 minutes. Transfer to a cooling rack, season generously with flaky sea salt, and let cool for 10 to 15 minutes. Serve warm or at room temperature.

Galette Dough
Ingredients:
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
1/2 tsp. granulated sugar
1/4 tsp. kosher salt
4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
4 to 5 Tbs. ice water

Directions:
To use a food processor
Pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.

To work by hand
In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 Tbs. of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.

For both methods
Form the dough into a  ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)

Thursday, September 21, 2017

News from the SVGM

Hello everyone!~~~

Late summer's last hurrah officially ends tomorrow at 4:02 pm as we cross that magical and mystical seasonal line that we call Autumn Equinox. Early evening hours are one of my favorite times to be outside, and this time of year I find myself regularly overestimating how much daylight I actually have left: last night I found myself pruning away until I could barely see, the light disappearing all too quickly..... The plants are loving this belated dry heat, but soon they, too, will be winding down with the daylight.

Our tables are full of the transitional vegetables that make this time of year so bountiful and unique. You'll find everything from zucchini and tomatoes and sweet corn, to cabbages and pumpkins and blue hubbard squash. These evenings are a beautiful time to stand outside and grill, beverage in hand, as the sun goes down and the air cools into a refreshing breeze: our meat and poultry farmers have an incredible variety of chicken and pork and beef and specialty cuts to make the most of those cooking times outside!

We are excited to share a very special event that Wild for Salmon is hosting in a couple of weeks. From their email to us:

"On October 4th, Steve and Jen will be hosting a screening of a documentary called The Breach, which was directed by Mark Titus, a filmmaker and one of our crew members on our boat this year! The film documents wild salmon populations, conservation, and how human interactions affect their ability to thrive, and both Steve and Mark will offer a Q&A (a sort of meet the fisherman/meet the filmmaker) afterwards."
Find the details here:
https://www.facebook.com/events/290543038097264/

Wild for Salmon has been with the SVGM since both the market and their company began, and we have been thrilled to watch this wonderful, conscientious family enterprise grow and thrive. Throughout, Steve and Jen Kurian have done all they can to educate their customers about sustainability efforts in the Alaskan fishing industry and beyond. This looks like a great opportunity to learn even more in this critical time we live in.

So enjoy this last blast of summer, revel in the clear blue skies and sunshine~~~ and a Happy Autumn to you all~~~
We look forward to seeing you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: this week, freshly cut pork and freshly dressed poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, beets, chard, kale, fennel, eggplant, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Sweet corn, green beans, kale, zucchini, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, eggplant, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, garlic, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, sweet corn, blue hubbard squash, cabbage, kohlrabi, chard, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: this week featuring micro greens, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Sweet corn, tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers, pumpkins

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Grilled Pomegranate-Glazed Chicken With Tomato Salad
Adapted from http://cooking.nytimes.com
Recipe by Melissa Clark
Serves 4

Pomegranate molasses has many uses in traditional Mediterranean cuisine, but you'll find many new uses for it once you start experimenting with it: add a teaspoon of it to a vinaigrette, add a couple tablespoons to finish a lamb stew, use it as a glaze for chicken or other fowl. Here, it is used both as a finishing glaze for an aromatically spiced grilled chicken, and as a vinaigrette ingredient for the accompanying tomato salad.

Ingredients:
2 teaspoons ground cumin
 Kosher salt
1 teaspoon sweet paprika
½ teaspoon ground allspice
 Black pepper
 Large pinch cayenne
3 pounds bone-in, skin-on chicken thighs (about 8)
4 tablespoons extra virgin olive oil
10 thyme branches
7 large garlic cloves, finely chopped
2 tablespoons, plus 2 teaspoons pomegranate molasses
1 pint cherry tomatoes, or equal amount of heirloom tomato, chunked
10 fresh basil leaves, torn into pieces if large

Directions:
In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.

Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.

Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.


Thursday, September 14, 2017

News from the SVGM

Hello everyone!~~~

It was quite a week with all the heartbreaking news coming out of  the storm-ridden South, and, again, I found myself feeling immensely blessed to be living in an area that rarely feels so ravaged. Our landscape in this valley surrounds us with a sometimes indescribable beauty, and this time of year gives much to us with its river and streams and creeks, and its rolling fields and small farms, and its farmers and others who turn its bounty into delicious artisan foodstuffs. Our vendors' tables and coolers and freezers are full of this harvest time's goods, and the time to take advantage of all this goodness is winding down~~~
this season has gone by quickly, and the Autumn Equinox is but a week away, and the outdoor season for the Growers' Market has only seven Fridays left.  We are truly blessed with the wonderfully loyal support that you, our customers, have continued to provide. Thank you again, so very sincerely, because without you the market wouldn't be.  But be sure to put us on your Friday reminder lists: make the most of the rest of this growing season, and nourish yourselves and your family and friends with the bounty that early fall brings by shopping at the SVGM.

"I arrived in the Susquehanna Valley in 1974 for what I figured would be maybe 5 years. I'm still here. Why?

Well, there aren't any storm surges from hurricanes, or regular tornado outbreaks, or wildfires fueled by the Santa Anna winds. There are changing seasons, adequate water supplies, and green summers. Yes, the winter can be cold at times and snowy. But summer, with it's variety of fresh from the farmer vegetables and fruits makes this a food lovers paradise. We are in the fat of the season---ENJOY!!!"     Bill Callahan, Cow-a-Hen Farm

We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, beets, chard, kale, fennel, eggplant, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Lettuce, corn, green beans, kale, zucchini, Swiss chard, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, eggplant, and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, jalapeños, garlic, cucumbers, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, eggs
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: including salad mix and escarole, radishes, spring onions, squash, and microgreens
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Sweet corn, tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Farro and Tomato Salad with Fish-Sauce Vinaigrette
Adapted from http://www.bonappetit.com
Recipe by Joshua McFadden of Ava Gene's, Portland, Oregon
Serves 4

Salty, crunchy, and herbaceous—this is a perfect side dish for grilled meats or fish, and another delicious way to turn some of those tomatoes into a substantial salad. And look closely-- there's no added oil in the vinaigrette, just the tablespoon used to char the scallions. This could be a good contender for another vegetarian main dish salad. Try adding or substituting mint or basil to or for the tarragon; the crunch of nuts or pepitas would be a nice addition, too.

Ingredients:

For the vinaigrette:
1 garlic clove, grated
3 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons white wine vinegar
1 tablespoon sugar
Farro and assembly:
1 cup semi-pearled farro
Kosher salt
1 tablespoon olive oil
1 bunch scallions, trimmed, and cut into 1-1 1/2 inch pieces
8 ounces small tomatoes, preferably heirloom, cut into 1/2" wedges
8 ounces cherry and/or pear tomatoes, halved
2 market cucumbers, thinly sliced
1/2 cup parsley leaves
1/2 cup tarragon leaves
Freshly ground black pepper

Directions:
Vinaigrette:
Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves. Vinaigrette can be made 1 week ahead. Cover and chill.

Farro and assembly:
Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.

Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.

Bonus Recipe
Pickled Green Tomatoes

Adapted from cooking.nytimes.com
Recipe by Martha Rose Schulman, featured in: How To Make Pickles Without Canning
Makes 4 pints

"This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, 'Four Great Southern Cooks.' It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained."

Ingredients:
2 pounds green tomatoes, sliced
⅓ cup kosher salt
1 ¾ cups cider vinegar
⅔ cup raw brown sugar
3 tablespoons whole mustard seeds
¼ teaspoon celery seeds
1 ½ teaspoons turmeric
2 large yellow onions, sliced
2 large green peppers, seeded and diced
1 to 2 hot red or green chiles (such as a Serrano or jalapeño), seeded if desired and minced

Directions:
Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight. Place in a colander and drain for another 30 minutes.

Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Add onions and simmer for 5 minutes. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil. Reduce heat to low and simmer for 5 minutes.

Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.

Thursday, September 7, 2017

News from the SVGM

Hi everyone!~~~

The nights are crisply cool, aren’t they, with a clarity to them that heightens the sounds and smells that fills them. I’ve noticed the cicadas have diminished in the evenings, if I notice them at all, but the crickets and the mourning doves seem to echo more loudly. Early in the week I was awakened in the middle of the night by the eerie scream of a red fox; I listened to it for a long few minutes, and the next morning I saw just where it had been, only thirty feet or so from my open bedroom window….

And though this early fall weather seems to have settled firmly in, it is, after all, still technically late summer, and we are still firmly in the midst of the growing season’s high harvest time. We’re finally seeing sweet corn at a couple of our vendors stands, and winter squash and a new flush of lettuces aren’t too far behind, and the colors of the cut flowers have a breathtaking depth~~

We have much to be thankful for, having been spared serious flooding and crop damage with the copious amounts of rain we’ve had, and though some of those storms were severe, in the face of what those in the hurricanes’ paths are and will be dealing with, we’ve had a comfortable time of it this summer.

So remember to be grateful for all we have here: a gorgeous and fertile river valley, the immediacy of nature’s beauty and changing seasons, connected and connecting communities of supportive friends and strangers~~~remember, too, to send out a prayer, or some loving energy, and as many blessings as you can muster, to those living along our southern coastlines, as they struggle to rebuild in the storms’ aftermath. There are those nearby in this Susquehanna Valley, who know just how difficult that struggle can be.

And blessings to you, our supportive and loyal customers, we are always grateful for your patronage and company!
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, beets, chard, kale, fennel, eggplant, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Lettuce, corn, green beans, kale, zucchini, Swiss chard, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, eggplant, and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, jalapeños, garlic, cucumbers, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, eggs
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: including salad mix and escarole, radishes, spring onions, squash, and microgreens
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Sweet corn, tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers

Email us at svgmarket@gmail.com
Like us on Facebook  https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/


Seasonal Recipe 
Pasta With Kale, Shiitake Mushrooms and Sausage
Adapted from http://cooking.nytimes.com
Recipe by David Latt
Serves 4

Kale, shiitakes and sausage bring a deep earthiness to this quick weeknight recipe, which can also serve as a great base recipe for endless variations depending on ingredient availability and/or personal tastes. Any number of greens or vegetables can be used, as well as various types of mushrooms, and leftover chicken or pork or beef can be used, too. The larger number of garlic and shallots used will insure good flavor, as well as the quality of grated cheese used to garnish. Keep this recipe in your weeknight rotation during these busy autumn weeknights. The leftovers should be awesome as well!  A meatless version is readily made by omitting the sausages and using pasta water instead of stock.

Ingredients:
1 bunch black kale, washed, ribs removed
4 Italian sausages (mild or hot)
½ pound shiitakes (or brown mushrooms), washed, thinly sliced
4 garlic cloves, peeled, finely chopped
4 shallots, peeled, finely chopped
1 tablespoon olive oil
2 cups chicken stock or pasta water
1 tablespoon sweet butter
 Sea salt and pepper
½ cup grated Parmesan or Romano cheese
1 box pasta (spaghetti, ziti, penne, or fusili)
1 tablespoon kosher salt for the pasta

Directions:
Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside. In a hot pan lightly brown the kale with the olive oil and remove. Add the shiitakes, shallots, and garlic, and sauté until lightly browned. Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.

Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if you’re making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.

Taste and adjust the seasoning with sea salt and pepper. Add the cooked pasta, toss to coat with the sauce. Serve with grated cheese.

Bonus Recipe
Spicy Thai Pork Tenderloin Salad

Adapted from http://cooking.nytimes.com
Recipe by Melissa Clark
Serves 6 to 8

This is a vibrant, fairly spicy, and tasty main dish salad with quite a few ingredients, but much of it can be done ahead of time~  last minute tossing and grilling make it a great guest-and-host-pleaser. The tenderloin gets marinated using part of the dressing used for the salad, and the cabbage and cucumber and pepper for the salad can be sliced ahead of time and very lightly coated with a bit of the dressing. Try it with chicken or steak~~the marinade will hold up well on most any protein you choose.

Ingredients:

FOR THE MARINADE AND DRESSING:
1 ½ pounds boneless pork tenderloin (usually 2 tenderloins)
⅔ cup thinly sliced shallots (about 4 shallots)
⅔ cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
 Juice and zest of 4 limes
 3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
½ teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeñochile peppers, seeded and minced
FOR THE SALAD:
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 ½ cups cilantro leaves
1 ½ cups mint leaves
1 cup basil leaves
1 ¼ cups roasted cashews or peanuts, toasted and chopped
¼ cup unsweetened coconut chips or large flakes, toasted

Directions:
Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)

Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.

Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)

In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.

To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.