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Welcome!

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

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Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, March 30, 2017

News from the SVGM

Hello everybody~~

The month of April is literally right around the corner, and the SVGM vendors are getting things ready to open the 2017 outdoor market season. Last Friday we held our annual pre-season meeting, so, yes, we are close!

We have had many inquiries from prospective new vendors, and have sent out many applications in response. Some of the applications are still outstanding, but we are very happy to welcome as a new vendor this season, Gib's Farm, producers of gorgeous cut flowers and specialty produce. Gib's Farm is located in Catawissa, and the photos on their Facebook page are simply stunning! Be sure to check it out: https://www.facebook.com/GibsFarm/
As always, we will be sure to let you know of additional new vendors as we approach our first market. As spring kicks into gear, if any of you know of anyone or any farm interested in joining our lineup, please forward them one of our emails with our contact information below. 

The SVGM's opening day of the outdoor market this year is May 5, 2017, the first Friday in May. This is one week earlier than usual for the past number of years, which shows you just how ready everyone is to get back to market! We're always excited in our anticipation of the new market seasons, and we know you are, too.  

So hang in there~~~ Spring is truly awakening~~~enjoy the unfurling of the brilliant show, and in the meantime wash out your market shopping bags. We're sincerely looking forward to seeing all of you outdoor market-goers soon!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Spinach, mache, garlic salt





Thursday, March 23, 2017

News from the SVGM

Hello everyone~~~

     Ah, sun, sun! I'll take it, and gleefully, too, because it's officially Spring. The snow was beautiful, yes, but I am most certainly ready for the greening of the upcoming season. Enjoy the sunny days when we have them, and enjoy the spring's warm-up as it steadily moves onward. 
     The SVGM will still be inside for a while longer, serving you from within Brook Park Pet Supply, Fridays from 2-5pm. Monique of Grass Roots Farm will be back this week with fresh mache and spinach and her own garlic salt. 
     We've had a great indoor season, thanks to your steady support of our regular winter vendors~~~and we hope to see you tomorrow!

Seasonal Recipe
Baby Spinach Salad with Dates and Almonds
Adapted from http://cooking.nytimes.com, Recipe by Yotum Ottolenghi and Sami Tamimi, Jerusalem: A Cookbook, (Ten Speed Press, 2012)

     This spinach salad got rave reviews all around; it's simplicity belies it's not-so-common key ingredient, sumac, which may require some searching for.  If you can't find it in the spice sections of our better grocery stores, here's the link to a great online source for spices: https://www.penzeys.com. And, as always, the quality of the spinach is key, so try to use the fresh spinach you'll find from Grass Roots Farm, and have extra on hand, because you may be able to use more in this recipe once you toss it all together!~~

Ingredients:
1 tablespoon wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 ounces dates, preferably Medjool, pitted and quartered   lengthwise
Salt
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, divided
2 small pitas (3-1/2 ounces) roughly torn into 1-1/2 inch pieces 
1/2 cup whole unsalted almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
5 to 6 ounces baby spinach leaves
2 tablespoons freshly squeezed lemon juice

Directions:
Put vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.

Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes, and 1/4 teaspoon salt. Set aside to cool.

When ready to serve toss spinach leaves with pita mix in a large bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:  
Beef, Pork and Poultry
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Spinach, mache, garlic salt





     

Thursday, March 16, 2017

News from the SVGM

Hello everyone~~~
      It's been days of digging out for most of us: paths to and from our cars and trucks, paths for the animals, paths to barns, driveways, front landings, paths to greenhouses and bird feeders......But the appearance of the blue sky in the late afternoon yesterday, turned into a sunset that illuminated the snow with salmon pinks and mauves and shadowy undulations that was mesmerizing and peaceful. I was glad I looked out my windows then; the sight caused me to pause and take in the beauty of a true winter wonderland, as inconveniencing as it was. Where I live, the sheer quiet that a good snowfall brings is worth all the work.
     This morning's sunlight is a warmer light throwing blues and grays and yellows;  hopefully it will start to work some of its melting magic~~~ I keep thinking about all that green underneath that eighteen plus inches of snow, and wonder when I'll see it again. Regardless of my poetical waxing, I wish you all safe luck in getting out from under this heavy storm--- I know many of you received much more. It was a heck of a way to be reminded that it's not quite spring yet..........
   The market will be open tomorrow from 2pm until 5pm. Grass Roots Farm sustained some minor damage from the storm, so will not be at market tomorrow, but Monique will be back next week. Cow-a-Hen Farm will have fresh chickens, and boy, is it a good weekend for a roast chicken!
     Looking 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: fresh chickens this week
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Back next week!

Thursday, March 9, 2017

News from the SVGM

Hi everyone!

It's a toss up whether it's been winter or spring these last five  weeks or so, though the calendar still plants us well within winter's bounds~~ the days are marching on regardless, getting longer at each end with more and more light; the daffodils and early tulips are showing showing their green, and local landscapers are taking advantage of the mild days to get ahead of clean-up and pruning. We're not too far away from putting those peas in the ground and sowing early lettuces and greens outdoors, and happily things growing under cover are making some progress!

Monique from Grass Roots Farm emailed to let us know that she'll be at market tomorrow with the first of those fresh late-winter greens~~~and not a moment too soon! I know she's sown dandelion, sorrel, lettuces, and kale, so be sure to stop by early to catch her best selection of whatever is ready to be harvested.

Not surprisingly, we're headed into another dip into winter this weekend, so don't forget to stock up on those roasting and stewing and souping meats and chickens to tide your cold-weather hunger over til the next warm spell.

We're just two months away from the opening of our 2017 outdoor market~~and we so appreciate your support throughout this indoor season. Thank you again, and we hope to see you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Grass Roots Farm:
Back this week with greens!