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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
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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!

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
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.

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.