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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, August 31, 2017

News from the SVGM

Hi everyone!~~~

This has been an usual growing season, with copious amounts of rain right up until a couple of weeks ago; the dry and below normal, autumn-like cool conditions we're presently experiencing look as though they're sticking around, very possibly segueing into an early fall season. It has been beautiful in its own way, with the constant green and hydration, but vegetable growers in the valley have had to deal with replanting early washed out seeds and seedlings and the fungal diseases that come along with so much rain, and gardens and fields lagged in ripening heat-loving crops like tomatoes and corn~~ many of the more abundant harvests occurred from those plants grown under cover in hot houses. But the SVGM growers are an innovative and adaptable bunch, ever-committed to providing you, our customer, with the highest quality produce they possibly can.  And the onset of early autumn brings with it its own gorgeous bounty as summer produce is gradually supplemented with cool weather produce.  We now head into September and into one of the most beautiful times of year at the Growers' Market~~~

This weekend is Labor Day weekend: most of our kids have started back to school and left for college, but Labor Day is still that last summer holiday that celebrates our love of gathering and cooking and eating outdoors. And have we got the goods for you to help with your weekend gathering: all manner of ground meats and excellent cheeses for the ultimate burgers, non-nitrate hot dogs and sausages for the ultimate dogs, a bonanza of local organic corn, zucchini and yellow squash and bread for the grill, potatoes for salads and roasting, tomatoes and lettuces for toppings......we've even got the necessary~~~ but handmade and absolutely delicious~~ ketchup and mustard and barbecue sauces! As always, the SVGM should be your first stop for your Labor Day picnic supplies.

Corey from Hidden Branch Farm emailed to let us know that he will be bringing A LOT of organic bi-color corn to market tomorrow, and Bill Callahan will have freshly dressed poultry with him, too. And it's a Wild for Salmon Friday~~~fresh off this summer's fishing season in Alaska, and perfect timing for this holiday weekend~~~~

 So, don't miss this harvest season of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~
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 Freshly Dressed Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, beets, chard, fennel, eggplant, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Lettuce, 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, 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
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
 I will be bringing A LOT of organic sweet corn this week!
Also, tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers

Email us at svgmarket@gmail.com
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Seasonal Recipe 
Chard and Sweet Corn Gratin
Adapted from http://cooking.nytimes.com
Recipe by Martha Rose Schulman
Serves 6

Gratins are easily one of the most adaptable showcases for the season's fresh produce, as you can substitute almost whatever you want to serve your personal tastes or whimsies. Furthermore, they're great make ahead dishes for entertaining, as they hold up well, are often tastier after sitting for a while, and can be enjoyed hot or warm, and are easily reheated. They are also an excellent supper dish for those hectic weeknights; simply add a green salad for a complete meal, or use the gratin as a side to accompany a simply grilled or roasted meat or chicken. The possibilities are truly endless, so enjoy this recipe as a template of sorts~~~  substitute kale or spinach for the chard, and try one of Stone Meadows' cheeses instead of the Gruyere.
Also, the pre-blanching of the chard that is called for here is really unnecessary when you're using chard from the Market that is this fresh!

Ingredients:
Extra-virgin olive oil
1 generous bunch (about 1-1 1/2 pounds) Swiss or rainbow chard, leaves separated from the stems, and stems chopped
 Salt
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
 Black pepper
3 eggs
½ cup milk
2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
 Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
1 ounce Parmesan, grated (1/4 cup)

Directions:
Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.

Blanch chard (optional): Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard.  Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop leaves medium-fine.

Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.

In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.

Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

Thursday, August 24, 2017

News from the SVGM

Hi everyone!~~~
I watched the school bus pick up my niece this morning for her first day back, as the buses did in many of the valley's districts this week, and wistfully remembered how school never started until after Labor Day oh-so-many years ago! Schools starting makes the summer's end feel near, even though the calendar tells us something different, and Labor Day is still over a week away. But the evenings are descending earlier, and the weather feels deceptively autumn-like~~~ and a clear sunny day like today illuminates that subtle golden hue in the landscape that hints at the last month of summer.

It's also a gorgeous time at the market these days, as the end of August is always the high season of harvest.  It's a veritable rainbow of produce and colorful flowers at our market stands, and now is the time to throw the simple local goodness that the SVGM offers into the oven to roast, or onto the grill~~~pork or chicken or steaks or sausages, foil-wrapped potatoes and garlic, sliced summer squash, zucchini, eggplant, sweet peppers and onions. As the end of summer brings its stepped-up pace of fall activities, providing your family with the nourishment of local foods is a great way to take care of them.

Bill Callahan of Cow-a-Hen Farm will have lots of freshness on hand tomorrow, with freshly ground beef, freshly cut pork, freshly dressed guineas, freshly dressed chicken, and freshly dressed turkey.

And be sure to take note, It's Fasta & Ravioli Co.'s last week at the SVGM this season; this week's specialty pasta is Honey Whole Wheat Fettuccine~~ it sounds delicious, and is so easily tossed with grilled vegetables for a side or a vegetarian entree!

So, don't miss this harvest season of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~
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: Freshly ground beef, freshly cut pork, freshly dressed guineas, freshly dressed chicken, freshly dressed turkey
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, beets, chard, fennel, eggplant, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Lettuce, 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, jalapeños, garlic, cucumbers, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, eggs
Fasta & Ravioli Co.: this is the last week for the season!
Handmade fresh pastas: Honey Whole Wheat Fettuccine
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: salad mix and escarole, radishes, spring onions
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items
Hidden Branch Farm:
Tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers

Email us at svgmarket@gmail.com
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Seasonal Recipe 
EGGPLANT AND MUSHROOM TAHCHEEN
Adapted from http://epicurious.com
Recipe by Yasmin Khan, from The Saffron Tales: Recipes from the Persian Kitchen ( Bloomsbury USA, 2016)
Serves 6

"This beautiful, saffron-infused savory rice cake is a regional specialty from Shiraz in central Iran. Traditionally it is made with poached chicken, but this vegetarian alternative swaps in rich and earthy portobello mushrooms and meaty eggplants. Tahcheen is a great dish to make if you are entertaining, as you can prepare everything in advance and then simply put it in the oven a few hours before your guests arrive." (Epicurious, April 2017)
This dish is fragrantly spiced, and is a deliciously different way to use fresh eggplant. Be sure to buy your garlic at the market, too; its superior flavor is undeniable. As in the above blurb, this special saffron rice cake is traditionally made with chicken, so feel free, if you're so inclined, to experiment. A wonderful side or main course dish for a gathering~~~

Ingredients:
2 1/4 cups white basmati rice
1 1/4 tsp saffron strands
A pinch of sugar
3 tbsp freshly boiled water
3 medium eggplants (around 1 1/4 lb), cut lengthways into 1-inch slices
Sea salt and black pepper
Sunflower oil
3 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, crushed
4 Portobello mushrooms, sliced into large chunks
1/2 tsp turmeric
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tsp cumin seeds
2 egg yolks
Scant cup Greek yogurt
For the topping:
1 tbsp butter
2 tbsp barberries (see Cooks' Note)
1/4 cup + 1 tbsp pistachios, roughly chopped
1 tbsp sugar

Directions:
Pre-heat your grill to medium-high.

Rinse the rice in several changes of cold water until the water runs clear, then leave to soak in a large bowl of water for 15 minutes. Drain and set aside.

Bring a large pot of water to the boil and add 2 tablespoons of salt. (Don’t worry about the large amount of salt here, the rice has a very short time to absorb the water and the final result won’t be too salty.) Add the rice and cook for 4–5 minutes over a medium heat. Taste to test; the rice should be soft on the outside but still hard and firm in the middle. Drain, then rinse with tepid water to stop it cooking any further and set aside.

Make a saffron liquid by using a pestle and mortar to grind the saffron strands with a pinch of sugar and then add the boiled water. Leave to steep.

Drizzle the eggplant slices with some sunflower oil and season generously with salt. Grill for 10–15 minutes, turning occasionally, until the eggplants are cooked through.

Meanwhile, make the rest of your filling. Heat 2 tablespoons of sunflower oil with 1 tablespoon of the butter in a large saucepan and fry the onion for about 10 minutes, until soft. Add the garlic and fry for a further 2 minutes. Add the mushrooms to the pan along with the turmeric, allspice, cinnamon, cayenne pepper, 1 teaspoon of salt and 1/4 teaspoon of pepper.

Lightly toast the cumin seeds in a small pan for a minute and then crush them with a pestle and mortar or a spice grinder, and add them too. Cook until the mushrooms are soft and then take off the heat.

Pre-heat the oven to 375°F. In a large bowl, beat the egg yolks with the yogurt, saffron liquid, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper. Fold the rice in until it is evenly coated with the yogurt and saffron.

Rub 1 tablespoon butter over the base and sides of a 10-cup ovenproof glass dish. Spoon half of the rice into the dish and press it down evenly. Add a layer of eggplants and mushrooms and finish with a final layer of rice.

Dot with the remaining butter, cover the dish tightly with foil, and bake for 1 1/2–2 hours or until the base of the tahcheen is crisp and golden brown.

When the tahcheen is ready, remove from the oven and leave to cool slightly while you make your topping. Melt the butter in a small frying pan and fry the barberries, pistachios, and sugar for 2 minutes until the sugar has melted and the dried fruit has plumped up.

To serve, run a butter knife around the sides of the tahcheen to separate it from the dish. Place a large board over the top and quickly invert the whole thing. Garnish with a sprinkling of the barberry and pistachio topping.

Cooks' Note
Dried cranberries are a good substitute for barberries.


Thursday, August 17, 2017

News from the SVGM

Hi everyone!~~~

The days may be getting a bit shorter, but summer is heating up again, and our gardens and local farm fields are in full August bloom and harvest mode. The hummingbirds, bees and butterflies are flitting and buzzing, the skunks are skunking, the rabbits are munching, and those mosquitos seem to be in the millions this year with all the moisture we've received. The corn is as high as I've seen it in a while, and the trees in my garden keep surprising me with new pockets of shade from the prolific growth of their branches. There's a whole lot of picking produce going on, and with this burst of heat and sun we're entering, our vendor tables should be piled high for the rest of the market season. And as we all know in capricious Central Pennsylvania, summer isn't over til it's over!

This week, Linn Auman of Garden Secrets has the first 2017 batch of his specialty Cherokee Port Gourmet ketchup. This ketchup has become a favorite holiday gift for many of his customers, and he plans to have some at Friday's market for pick-up and early purchase as a holiday gift idea.

Bill Callahan of Cow-a-Hen Farm will have freshly dressed chickens, as well as guineas and turkeys tomorrow.

And Gib's Farm will have an abundance of salad mix and escarole, along with their gorgeous cut flowers.

In honor of the celebration that is high summer in August, we've got three Seasonal Recipes in this email this week~~~ enjoy!

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:
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: Freshly dressed chickens, guineas, and turkey
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Potatoes, garlic, beets, chard, fennel, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Lettuce, green beans, zucchini, Swiss chard, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes 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, jalapeños, garlic, cucumbers, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, eggs
Fasta & Ravioli Co.: Every other week through August~
July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: salad mix and escarole
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items
Hidden Branch Farm:
Tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers

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

Seasonal Recipe #1
Tecate Skirt-Steak Tacos
Adapted from http://bonappetit.com
Recipe by The Mission, Scottsdale, AZ (Published June 2015)
Serves 4

If skirt steak is unavailable, generally any fairly thin cut of beef will work here, try flank or NY strip. Cotija cheese is a seasonally produced Mexican cheese, and is either dry, grainy and salty, like a Pecorino, or moist and less salty, and similar to Feta; feel free to substitute either.  Enjoy these tacos with a fresh watermelon margarita, recipe below!

Ingredients:
1 pound skirt steak, silver skin removed, cut into 6-inch pieces Or use flank or NY strip steak)
1 12-ounce can pale lager (such as Tecate)
4 tablespoons fresh lime juice, divided
1 teaspoon kosher salt, plus more
¼ teaspoon freshly ground black pepper, plus more
¼ medium onion, chopped
2 garlic cloves, thinly sliced
1 tablespoon olive oil
2 large plum tomatoes, cored
½ canned chipotle chile in adobo, coarsely chopped
3 tablespoons chopped fresh cilantro, plus leaves for serving
8 fresh corn tortillas
Avocado slices, crumbled Cotija cheese, and lime wedges (for serving)

Directions:
Combine steak, beer, 1 Tbsp. lime juice, 1 tsp. salt, and ¼ tsp. pepper in a resealable plastic bag. Seal; chill 3 hours.

Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes. Let cool.

Prepare a grill for high heat (if using charcoal, prepare two zones of heat, high and medium-high). Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6–8 minutes.

Reduce grill to medium-high heat (or use medium-high zone if using a charcoal grill). Remove steak from marinade and pat dry. Season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare. Transfer to a cutting board and let steak rest 10 minutes.

Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 Tbsp. lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.

Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice steak against the grain into ½" strips. Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves, avocado, and Cotija cheese. Serve with lime wedges for squeezing over.


Seasonal Recipe #2
Frozen Watermelon Margaritas

Adapted from http://epicurious.com
Originally published in Gourmet July 1997
Makes 4

In these margaritas, frozen watermelon takes the place of ice. Rim margarita glasses with lime juice and salt first, and garnish with the lime~~ be sure to use a good tequila!

Ingredients:
a 3-pound piece watermelon
1 cup white Tequila
1/2 cup fresh lime juice (from about 4 limes)
1/4 cup sugar or agave syrup, or to taste

Directions:
Remove rind from watermelon and cut enough fruit into 1-inch pieces to measure 5 cups. Freeze watermelon in a sealable plastic bag at least 3 hours and up to 1 week.

In a 5- to 6-cup blender blend frozen watermelon with remaining ingredients until thick and smooth.

Pour into glasses and serve!

Seasonal Recipe #3
Bill Callahan's Susquehanna Valley Growers'  Market All-Star Lunch

Adapted from his email
Serves 1

Directions:
Slice a piece of Punako Hearth baguette (or mini loaf) and place slices of Stone Meadow Swiss cheese on top. While the toaster oven is melting the cheese, slice a tomato from one of our wonderful produce vendors and add that on top in the toaster oven as the cheese is melting. When the cheese is bubbling, plate the cheese bread and add a few Garden Secrets "Some Like It Hot" peppers. "OH MY." (from Bill)

Cheese can be substituted to taste. For those who do not like hot, add sliced cucumber after the sandwich comes out of the oven.

Thursday, August 10, 2017

News from the SVGM

Hi everyone!~~~

This has to be one of the greenest summers I can remember in a long while. There's a lushness to the valley and its fields and woods from not only the ample rainfall, but also the mild~~~almost early autumn-like~~~temperatures that by and large have prevailed over these summer months. The cool mornings are incredibly invigorating, and the evening's window openings utterly refreshing; breathe in this comfortable environ while it lasts~~~gorgeous summer days are such a blessing!

It's the high season of summer's harvest, when neighbors sit on their porches shucking bushels of corn, all kinds of pickling commences, and field-grown tomatoes are eaten over the sink, jars of mayo at hand.  Bill Callahan sent me an email last night that perfectly expressed this sense of seasonal bounty: "On the tailgate of my truck on an early August evening, chores done and time to appreciate the natural environment that surrounds me, I love the sounds that I hear- katy-dids, grasshoppers, and treefrogs. These sounds signal the fat time of the year, produce at it's peak, the fatted animals, and sweet fruits." And there's nothing quite like shopping at the Growers' Market during these harvest months. Shopping at the SVGM allows you to interact with the farmers and producers who truly live their lives in sync with these seasonal rhythms; even the shortest of conversations with them can put you in touch with a wisdom of the land that you'll never feel in a grocery store. It's a wisdom we all should be more aware of.

Some vendor updates:
Last week was the first week for our newest produce vendor, Corey Sweeley of Hidden Branch Farm, a young farmer with a wonderful background who is a delight to talk to! So be sure to stop by his stand and welcome him this week.

Fasta & Ravioli Co.will be with us, too; they have one more market with us after tomorrow, so think about stocking your freezer a bit!

And Cow-a-Hen Farm has their first freshly dressed Guineas of the summer; they don't have many so come early. They'll also have turkey, ducks, and chickens.

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:
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: first freshly dressed Guineas of the summer, turkey, ducks, and chickens
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Potatoes, garlic, beets, chard, fennel, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Lettuce, green beans, zucchini, Swiss chard, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Seasonal produce, including greens, eggs, cucumbers, hothouse tomatoes
Fasta & Ravioli Co.: Every other week through August~
July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items
Hidden Branch Farm:
Tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers

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

Seasonal Recipe
Zucchini Fritters with a Sour Cream Dipping Sauce
Adapted from http://agardenforthehouse.com
Recipe by Kevin Lee Jacobs
Fifteen to twenty 2-1/2 to 3-inch fritters

These fritters can be absolutely ethereal when made with the season's small to medium size zucchini~~~try to avoid the temptation to use those huge overgrown ones simply to use them. The success of the recipe depends on the fresh sweetness of zucchinis no larger than 8 inches. And be sure to get some farm fresh eggs from one of our vendors to use, also!
The bright flavors of the lemon and chives lift the fritters out of the ordinary~~~ great appetizer or side dish during these high summer days!

Ingredients:
2 pounds (about 4 medium) zucchini
2 teaspoons Kosher salt, plus a 1/2 teaspoon more for seasoning
1 Tablespoon finely chopped fresh chives
Grated zest of 1 lemon, divided
Juice of 1 lemon
2 large eggs, lightly beaten
Grinds of black pepper
1 cup all-purpose flour
1 teaspoon baking powder
Olive oil
1 cup sour cream for dipping (or a good-quality plain Greek yogurt)
Chive blossom petals or snipped chives for garnish

Directions:
Preparing the zucchini: Slice both ends off the squash, then cut it crosswise in half. Cut each half in half lengthwise. Then shred the pieces in a food processor that’s outfitted with the metal shredding disk. (This can be done on a hand grater-use the large grate openings.) Pour the shreds into a large bowl; sprinkle with 2 teaspoons of Kosher salt. Toss the shreds with your hands, then let sit for about 10 minutes while they drain.
Grab a handful of shredded zucchini, give it a squeeze, and then place it in a clean kitchen towel. Twist and squeeze the towel over a bowl or sink to relieve most of the water from the squash. Pour the squash into a large glass bowl. Repeat this step for the remaining squash.

Making the fritter batter: To the bowl of squeezed-out squash, stir in the 1/4 teaspoon salt, several grinds of black pepper, 1/2 tablespoon lemon zest and the chopped chives. Then stir in the beaten eggs.
In a small bowl, whisk together the flour and baking powder, then add to the zucchini mixture. Stir just enough to incorporate the flour. The mixture will be very thick.

Frying the fritters: Pour a glug of olive into a skillet (cast-iron preferred), enough to coat the bottom of the pan. Heat the skillet over a medium flame. Then, with your hands, scoop up a cherry-tomato sized clump of dough, and set it in the heated oil. Place as many fritters as will fit in the pan, but make sure to leave air-space between each morsel. Fry for 3-4 minutes, or until the underside is golden-brown. Flip the fritters over, and fry for another minute or two. Adjust the heat as needed. Let drain on a layer of paper towels. (If you are not going to serve the fritters right away, keep them warm in a 200°F oven.)

Serving: Make a quick dipping-sauce by combining, in a small bowl, one cup of sour cream, the juice of one lemon, and the remaining 1/2 Tablespoon of lemon zest. Set the bowl in the center of a serving platter. Garnish fritters and sauce with chive blossom petals or snipped chives.


Thursday, August 3, 2017

News from the SVGM

Hi everyone!~~~

We are now officially into the second half of this year's outdoor market season, and, boy, it does seem to be flying by this year! This week also marks the calendar time when we begin to move into the latter half of summer; it's just seven more weeks until autumn is upon us. However, summer is still in its energetic full swing: the kids are still on vacation, the sounds of outdoor gatherings still fill the evening air, and the summer's produce harvests are just about at their peaks.

But it's a good reminder of how quickly time can pass~~~ too often we're also reminded of how much we meant to do and didn't get to do this wonderful outdoor time of year, in the ever-increasingly fast paces of our lives.

Shopping at the Growers' Market sometimes becomes one of those "meant to dos," so if you haven't made it to market yet this season, or as often you'd like, perhaps this halfway reminder will help you to remember to visit us more regularly!

A few vendor updates~~~
Cow-a-Hen Farm will have freshly made pork sausage, freshly dressed chickens, and freshly dressed ducks this week.
Quaff Meadows has a bounty of vegetables, from lettuces and chard to beans, beets, cabbage, and more.
Garden Secrets has their delicious, seasonal hot pepper relish, sweet pepper relish and pickled green tomatoes. Also tomorrow, the ketchup of the month for August will be an Italian Ketchup made with fresh basil, oregano and thyme. Linn is hopeful he will have his Cherokee Port Gourmet Ketchup within a couple of weeks, too!
And Wild for Salmon will be at market tomorrow, the first Friday of August~~~

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, raspberries
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: freshly made pork sausage, freshly dressed chickens, and freshly dressed ducks
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Potatoes, garlic, beets, chard, fennel, green beans, celery, basil, and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Lettuce, green beans, zucchini, Swiss chard, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes and lamb
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Seasonal produce, including greens, eggs, cucumbers, hothouse tomatoes
Fasta & Ravioli Co.: Every other week through August~
July 14 & 28; August 11 & 18
Handmade fresh pastas
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce
Livin Dreams Farm: 
Oyster mushrooms,  plantain salve
Punako Lane Artisan Hearth:
Breads and biscotti, specialty items

Email us at svgmarket@gmail.com
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Seasonal Recipe
French Potato and Green Bean Salad
Adapted from https://cooking.nytimes.com
Recipe by David Tanis
4 to 6 servings

This is a potato salad that makes the most of the flavorful fresh potatoes and green beans that are so plentiful right now, and it's a great change from the ubiquitous mayonnaise-based traditional potato salads. A boldly flavored vinaigrette is tossed with the still-warm potatoes, brightly steamed beans are tossed in, and the whole is garnished with boiled egg halves, cooked to your liking. A meal in itself for a hot summer's evening, or a fantastic side for a grilled main course~~~

Ingredients:
2 pounds fresh potatoes, red or white
 Salt and pepper
1 bay leaf
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
⅓ cup extra virgin olive oil
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional

Directions:
Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes for smaller potatoes, up to 30 for medium-size. Remove and let cool slightly.

While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.

When the potatoes are cool enough to handle, cut into pieces 1/4-inch thick, or quarter. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.

Top and tail the beans. Simmer in salted water until firm-tender, about 2 minutes for haricots vert, or about 3 to 4 minutes for green beans, then cool under running water and pat dry.

To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.

When ready to serve, season the beans with salt and pepper if desired, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.) Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.