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

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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, June 29, 2017

News from the SVGM

Hi everyone!~~~

Well, wasn't that an incredibly beautiful week we were treated to!~~~It was the kind of week that allowed us to mow and mulch and wash the car and walk the dogs and hardly break a sweat.  Not to mention the sleeping temps……But it’s almost July, and the previous week was a bit deceiving, and it looks like July is bringing the real summer heat right along with it. Time to bring on summertime full swing~~~ It's also the prelude weekend to the Fourth of July, which lands on Tuesday this year; I do hope some of you were able to make this an extra long holiday "weekend!"
  
As always, the Growers’ Market has just about everything you'll need for the basics of your holiday celebrations: our meat and poultry vendors are gearing up for the July 4th grilling needs, with everything from fresh chicken, fresh pork, fresh smoked sausage, nitrate-free hotdogs, kielbasa, ribs, and burgers. And Beaver Run Farms is having a Fourth of July sale on some of their best pork cuts for grilling. Be sure to check out both Beaver Run's and Cow-a-Hen's listings to see what Becky & Steve and Bill have to offer this holiday week!

Some of the first zucchini and green beans of the season appear this week, along with shelling sweet peas and sugar snaps and cucumbers and raspberries and lettuces.We have eggs for deviling, greens for salads, breads and cheeses for munching, tomatoes for the awesome Zucchini-Tomato Strata dish in the seasonal recipe, even ham hocks and bacons for those close-to-homemade baked beans on the menu! It’s a Fasta & Ravioli Co. week, too, for delicious fresh pasta to toss with some sausage and veggies.

So get a jump on the best local foods for your Independence Day gatherings. Remember, once it kicks in, summer flies on by~~~ so don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~

We'll see you tomorrow: Happy Summer!~~~

This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, red raspberries
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly cut pork, freshly smoked sausage, freshly cured ham ends, and as always, freshly dressed chickens and a new batch of nitrate free hot dogs!
Beaver Run Farms:
Pork and chicken, specialty cuts and products:  Fresh chickens - whole and parts - that will be the perfect size for holiday picnics and the grill; also a 4th of July sale on some of our pork cuts that are great for grilling!
Tarsa Family Farm:
Eggs, greens, specialty lemonades, wool, plants
Quaff Meadows:
Sugar snap peas, shell peas, string beans, zucchini, cucumbers,  leaf lettuce, head lettuce,and honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, seasonal produce
Fasta & Ravioli Co.: Every other week through August~
June 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, greens, herbs, radishes, edible flowers
Livin Dreams Farm: Will be back July 7!
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti, pound cakes, pitas

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Zucchini-Tomato Strata

Adapted from http://www.foodandwine.com
Recipe by Emily Kaiser Thelin
Serves 4-6
This strata could serve as a side dish or a vegetarian main dish~~here are some "local" ideas: try some of Punako's artisan bread instead of the baguette called for, and choose an aged cheddar or a spicy pepper cheese from Stone Meadow Farm.
Grill the bread slices instead of baking, and if you have room on the grill, just put the skillet inside it with the cover down to bake!
Happy Fourth!

Ingredients:
One 6-ounce baguette, cut into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
2 medium zucchini (1 pound), cut into 1/2-inch dice
1 large red onion, cut into 1/2-inch dice
1/2 teaspoon chopped thyme
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1/2 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick
Directions:
Preheat the oven to 350 degrees. Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil. Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.
In a 10-inch ovenproof skillet, heat 2 tablespoons of the olive oil. Add the zucchini, onion and thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until just tender, about 5 minutes. Add 1/4 cup of the broth and the heavy cream and simmer over moderate heat until slightly thickened, about 3 minutes. Season with salt and pepper and transfer half of the zucchini mixture to a plate and reserve.

Spread the remaining zucchini in an even layer in the skillet. Sprinkle with 2 tablespoons of the Gruyere and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices. Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 2 tablespoons of Gruyere and 1 tablespoon of Parmigiano-Reggiano. Arrange alternatively slices of tomato and baguette on top in concentric circles. Sprinkle with the remaining 1/4 cup Gruyere and 3 tablespoons of grated cheese. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.
Bake for about 35 minutes, until the top is richly browned and the tomatoes have released their juices. Let stand for 10 minutes before serving.

MAKE AHEAD
The strata can stand at room temperature for up to 2 hours. Reheat in a 350° oven for about 10 minutes, just until warmed through.

Thursday, June 22, 2017

News from the SVGM

Hi everyone!~~~

What a beautiful beautiful first day of summer we were treated to yesterday! I hope you were able to take a moment in your day to stop and savor and welcome the new summer season; it was a long time coming this year. This early morning seemed brighter and livelier, too, as the sun made its way up over the ridge and the birdsong chattered busily outside my open windows.

As the morning progressed, I could see the faint signs of a summer haze against the shadows and greens of the tree line that edges our field: the cool morning is now a quite warm and a little bit humid afternoon. But every day I see incremental growth in my sun-loving herbs and plants, and I'm grateful that the upswing in temperatures and sunlight has arrived~~~ this is exactly what our farmers need for our anticipated summer bounty!

Right now it's berry season and sweet pea season~~~the pea season is fleeting, and they're so incredibly sweet and delicious~~~ and salad season (check out the gorgeous edible flowers) for our produce vendors, and our meat and poultry farmers have their usual astounding array of the highest quality cuts of chicken, beef and pork that you'll find anywhere.

This week we want to welcome a new vendor to the SVGM, Braucht Hershberger. Braucht's specialty is microgreens, so stop by his stand to see what he has and to say hi. We're very glad to have him!

And Livin Dreams Farm will be back to the market on July 7~~~we can't wait to see what wonderful mushrooms they'll have for us then.

We'll see you tomorrow~~as always, our vendors are at market, rain or shine; you may have to drop by in between raindrops and thunder tomorrow, but, hey, they'll be there for four full hours!
Happy Summer!~~~

This week at market:
Weaver's Hydroponics: 
Tomatoes, cucumbers, red raspberries
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly dressed chicken
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, greens, specialty lemonades, wool, plants
Quaff Meadows: 
Shell peas, sugar snaps, greens, spinach, spring onions, honey, beeswax candles, eggs, pork and lamb
Garden Secrets:  Back next week! PA Preferred:
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~ 
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, strawberries
Fasta & Ravioli Co.: Every other week through August~
June 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Gib's Farm: 
Cut flowers, plants, greens, herbs, radishes, edible flowers
Livin Dreams Farm: Will be back July 7!
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti, pound cakes, pitas

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
Adapted from http://www.foodandwine.com
Recipe by Travis Lett
Serves 8

This easy but different treatment of sugar snaps gives you one more reason to grab a quart or two of these sweetly crisp and delightful early summer vegetables. This recipe could easily be halved, but I bet any leftovers would be great the next day~~~

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
1 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped

1 1/2 pounds sugar snap peas, halved crosswise

1/2 teaspoon crushed red pepper
1/2 cup torn mint leaves
Sea salt

Directions:
In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.


Thursday, June 15, 2017

News from the SVGM

Hi everyone!~~~

We're just about a week away from the calendar date of the first day of summer, and with the kind of spring we've had this year, many of us are ready for the 80+ degrees that we're now seeing in our forecasts.

These first months of market are anxiously awaited by our customers, but the late spring weeks can also be some of the most unpredictable weeks from year to year, and this year, particularly, has been a challenging one for our produce growers with its steady rain and lack of sun and low temperatures. Even the early greens, which love a cooler environment, struggled to grow as quickly as they normally do. It's been difficult to let you know what will be available week to week, because even the growers haven't been sure what they'll have.

So we want to thank all of you who have patiently supported us, week after week this past first month of market, and waited for the weather to start to cooperate for the rest of those summer vegetables we crave and love!  As a greens lover~~~from spinach to kale to arugula to lettuce~~~ the greens are personally some of my favorite growers' market things. The asparagus and strawberries have been remarkably sweet, too; you may still find some this week, but they're close to the end of their season, but the raspberries should be close behind. Continue to look for radishes and spring onions and beautiful head lettuces.

And as those of you who have come to the SVGM can attest, we've also got astounding flowers and wonderful bread and crazy good mushrooms, delectable raw honey and the freshest eggs, along with some of the best handcrafted barbecue sauces and cheeses to be found in the area. Not to mention the array of local meats and poultry raised as ethically as you'll find~~~

Tomorrow, Fasta and Ravioli Co. will be with us with their awesome handmade pastas; be sure to stop by to stock up for the next two weeks.

Last but not least, this Sunday is Father's Day, a prime day for grilling up a great meal to celebrate dad~~~ you know the SVGM is a great place to start your shopping for any outdoor meal!

We all look forward to seeing you tomorrow~~~

This week at market:
Weaver's Hydroponics: 
Asparagus, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly dressed chicken
Beaver Run Farms: 
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, greens, wool, plants
Quaff Meadows: 
Eggs, greens, spinach, spring onions, honey, beeswax candles, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~ 
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, eggs, strawberries
Fasta & Ravioli Co.: Every other week through August~
June 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  Back next week!
Brewed coffee, coffee beans, granola
Gib's Farm: 
Cut flowers, plants, greens, herbs
Livin Dreams Farm:
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Barbecued Beef Ribs
Adapted from https://cooking.nytimes.com
Recipe by Steven Raichlen
Serves 4

These ribs are slowly braised in a flavorful liquid until fully cooked, then cooled in the liquid overnight. They are then basically reheated over a hot grill to crisp and brown them for the delicious flavor of the barbecue. Toss up a fresh tomato salad and grill some slices of good artisan bread to serve alongside~~~

Ingredients:
FOR THE RIBS
 Four 1-pound beef short ribs
 Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
½ cup dark brown sugar
¼ cup rice vinegar

FOR THE GLAZE
¾ cup ketchup
½ cup dark brown sugar
½ cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger

Directions:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.

Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)

For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.

Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.


Thursday, June 8, 2017

News from the SVGM

Hi everyone!~~~

This has certainly been one of the longest, coolest and rainiest springs in recent memory (mine, at least!), but as a friend reminded me yesterday, all this rain has lifted some parts of this valley out of a drought, and has shored up our water tables for the dry days that are sure to come later this summer. Indeed, it looks like some summer-like warmth is on the way to prime us for these next couple of weeks as we head our way into the summer Solstice. Some of the summer crops' seed planting has been delayed because of the cool wet weather, but with the forecast ahead, the seed planted now should catch up in no time!

One of our most popular new vendors is Livin Dreams Farm; they have been selling out their luscious mushrooms quickly, and the McKees asked me to share this message with you:
"We have been so delighted with how popular our mushrooms have been at this market, we are working on doubling our production, so we can attend more regularly and not sell out so quickly! Due to requests for more variety, we are beginning to add a regular, yet small batches, of Lion's Mane mushrooms, too. Thank you so much, SVGM! See you again soon!"
If you haven't had the opportunity yet, check out their website for their story; we're happy to be patient with the growing pains of this wonderful family business! http://www.livindreamsfarm.com

Bill Callahan of Cow-a-Hen Farm will again have freshly dressed chicken: he is doing his best to keep your grills hot and cooking!
Tomorrow looks like it will be a quintessential market day, with lots of warm sunshine to accompany your shopping. Feed yourself and your families with, and support the producers of as well, the delicious local foods this valley has to offer. See you at market!

This week at market:
Weaver's Hydroponics: 
Asparagus, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly dressed chicken
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs, greens, wool, plants
Quaff Meadows:
Eggs, rhubarb, greens, spinach, spring onions, honey, pork and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, asparagus, eggs, strawberries
Fasta & Ravioli Co.: Every other week through August~
June 2, 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, greens, herbs, asparagus
Livin Dreams Farm: 
Mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad

Adapted from http://foodnetwork.com
Recipe by Bobby Flay
Serves 4

Here's a great main dish salad that takes advantage of so much of what you will currently find at the market during this late spring season. And you can use whatever greens you'd like for the salad base;  try grilling some asparagus with the tomatoes instead of radicchio if you prefer, or can't find it. This salad would also be delicious with steak or chicken, so play with it~~~it's an awfully healthy way to enjoy the season's bounty, too!

Ingredients:
4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
Honey
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled

Directions:
Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.

Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.

Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.



Thursday, June 1, 2017

News from the SVGM

Hi everyone!~~~

I hope you all had a wonderful holiday weekend; Memorial Day puts us firmly in the late spring phase of the seasons, and very soon~~ even this week~~area kids will be out of school and summer will have begun for them no matter the calendar date. The days are long, we're grilling rain or shine, and our gardens are beginning to come into full bloom!

There's no better way to welcome this outdoor season than by coming to the SVGM on Fridays. This growers' market is a celebration of all that spring and summer and fall mean in the seasonal cycle. Each week in spring, you'll see more and more produce as the days get warmer and lengthen. Spring is the time for asparagus, lettuces, spinach, spring onions, fresh herbs, rhubarb, radishes and strawberries. That's a gorgeous and tempting array of produce in and of itself. And our meat and poultry~~and cheese!~~~ farmers can let their chickens and animals graze outside in the fields once again as the life cycle wakes itself up to the spring warmth and growth. It's truly a delicious, nourishing, nurturing and vibrant time of year~~~

Here's our vendor news for this week:
Wild for Salmon will be here for this first week of June.
Fasta and Ravioli Co. will also be here. Check their future market dates in the listing below!
And Bill Callahan of Cow-a-hen Farm will have freshly cut pork and freshly dressed chicken; that's fresh fresh, as he says!
And get to market early for breads from Punako Lane and mushrooms from Livin Dreams... they sell out quickly. And  strawberries sell out quickly, too~~~Punako Lane will also have fresh mini loaves of pound cake for $4 each to top with those strawberries.
   
Visit us at market tomorrow~~~be a part of the food cycle of the seasons in one of the best ways possible: feeding yourself and your families with, and supporting the producers of as well, the local foods this valley has to offer. See you then!

This week at market:
Weaver's Hydroponics: 
Asparagus, tomatoes, cucumbers
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly cut pork and freshly dressed chicken
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Tarsa Family Farm:
Eggs,  greens, wool, plants
Quaff Meadows:
Eggs, rhubarb, greens, spinach, spring onions, honey, pork and lamb, popcorn
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards
Wild for Salmon: First Friday of each month~
Sustainably caught wild salmon from Alaska's Bristol Bay
O’Hara Orchards:
Seasonal fruits
Broadway Acres Farm:
Greens, radishes, asparagus, eggs, strawberries
Fasta & Ravioli Co.: Every other week through August~
June 2, 16, & 30; July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:
Brewed coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, greens, herbs, asparagus
Livin Dreams Farm: 
Oyster mushrooms, mushroom growing kits
Punako Lane Artisan Hearth:
Breads and biscotti, mini loaf pound cake

Email us at svgmarket@gmail.com
Like us on Facebook

Seasonal Recipe
Fettuccine With Asparagus And Smoked Salmon

Adapted from http://nytcooking.com
Recipe by  Florence Fabricant
Serves 4

Wild for Salmon will be at market this week, Fasta and Ravioli Co. will also be at market, and it's still asparagus season, and what a lovely pairing smoked salmon and asparagus make, especially tossed with fresh fettuccine. It's a quick and easy dish, too; perfect for a fresh-tasting weeknight dinner~~~

Ingredients:
½ pound fresh asparagus, medium thickness
 Salt
1 tablespoon butter
½ tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
 Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

Directions:
Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.

Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.

Bring a large pot of salted water to a boil for the pasta.

While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.

Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.

Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.